xiaoxl/recipe_data huggingface dataset:
Chinese Five-Spice Air Fryer Butternut Squash Fries
Category: side-dish
By Angela Sackett  Superhotmama

These 'fries' made with Chinese five-spice powder are sweet and spicy, and they're a fiber-full, lower-carb alternative to French fries. Made in the air fryer, they're less messy and can cook up while the rest of your meal is in the making.

Ingredients:
1 large butternut squash, peeled and cut into "fries"
2 tablespoons olive oil
1 tablespoon Chinese five-spice powder
1 tablespoon minced garlic
2 teaspoons sea salt
2 teaspoons black pepper

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Place cut squash in a large bowl. Add oil, five-spice powder, garlic, salt, and black pepper and toss to coat. Cook butternut squash fries in the preheated air fryer, shaking every 5 minutes, until crisp, 15 to 20 minutes total. Remove fries and season with additional sea salt.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 150.1
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 28.5 g
Sugars: 5 g
Dietary fiber: 4.8 g
Protein: 2.5 g
Sodium: 596.4 mg
Creamy Cabbage and Potato Soup


Ingredients:
onion, garlic cloves, russet potatoes, water, cabbage, skim milk, water, flour, Velveeta reduced fat cheese product, salt, fresh ground pepper

Directions:
Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
Whisk the water, flour and skim milk together and add to to soup.
Add cubed cheese and stir until cheese is melted and soup is heated through.
Add salt and pepper to taste.
Easy Split Pea and Barley Stew


Ingredients:
onion, celery, carrots, pearl barley, tomatoes, tomato puree, ketchup

Directions:
Saute the onion in the oil until fragrant.
Add the celery and carrot. Continue to saute until the whole lot is beginning to soften and smell aromatic.
Tip in the barley and split peas. Add 8 cups of water, reduce heat, and allow to simmer for about 40 minutes or until the legumes and grains are beginning to become tender.
Add the tomatoes and puree. Stir and allow to simmer for another 20-30 minutes to allow flavours to meld. If it looks as if it is drying out, add a cup of water.
Season to taste before serving.
Chicken Vino Bianco


Ingredients:
boneless skinless chicken breasts, olive oil, green onions, diced tomato, red onion, fresh garlic, parsley, crushed red pepper flakes, black pepper, salt, butter, fresh lemon juice, dry white wine, linguine, seasoned flour, flour, pepper, salt

Directions:
Heat oil in large saute' pan.
Dust chicken in seasoned flour.
Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
Remove chicken from pan and set aside.
Add 2 Tbsp butter to pan.
Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
Let saute' for three minutes, stirring constantly.
Add chicken back to pan.
Add white wine, lemon juice and the remainder of the butter.
Allow to come to a boil.
Cook pasta according to directions.
Add drained cook pasta to the pan and toss together and serve.
Skillet Potato Pie


Ingredients:
buttermilk, scallions

Directions:
Cook potatoes, slice 1/4 in. thick.
Mash lightly just until broken up into several pieces.
Stir in buttermilk and scallions and season with salt and pepper.
Heat just enough oil to coat bottom of non stick skillet.
When hot enough, pour in potato mixture and pat in evenly.
Turn the heat to moderate and cook until the bottom of the pie is crisp and browned.
Slide out onto a plate and cut into wedges.
(Jello) Chocolate Pudding Pops


Ingredients:
chocolate milk, instant chocolate pudding mix, vanilla

Directions:
Beat milk, vanilla and mix for 2 minutes.
Spoon into paper or plastic cups.
Insert wooden pop stick or plastic spoon into each for handle.
Freeze 5 - 7 hours.
To remove pop from cup run under warm water for 15 seconds.
Don't twist or pull on the stick when removing!
You can also experiment with add in's - sprinkles, peanuts, marshmallows, chocolate chips, etc.
Ginger Cookies


Ingredients:
margarine, molasses, sugar, eggs, flour, baking soda, cinnamon, ginger, clove, sugar

Directions:
Preheat oven to 350°., Add molasses, sugar and eggs to the margarine., Beat well., Sift together and add to this mixture flour, soda and spices., Refrigerate the dough for several hours., Make into small balls., Roll in sugar., Bake until firm or brown, about 8-10 minutes.
Mango-Apple Chutney


Ingredients:
apples, mangoes, sugar, onion, golden raisin, white vinegar, gingerroot, lemon juice, curry powder, nutmeg, cinnamon, salt

Directions:
Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.
Classic Patty Melt
Category: main-dish
By Yoly

A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it's rye. I double the cheese but feel free to use 1 slice per patty melt.

Ingredients:
1 pound ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
1 large onion, sliced
6 teaspoons mayonnaise
6 slices rye bread
6 slices sharp Cheddar cheese

Directions:
Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb. Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side. Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread. Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 patty melts

Calories: 821.5
Fat: 54.2 g
Saturated fat: 25.5 g
Carbohydrates: 36.7 g
Sugars: 5 g
Dietary fiber: 4.6 g
Protein: 45.8 g
Cholesterol: 178 mg
Sodium: 1358.1 mg
Old Fashioned Butter Cookies with Butter Frosting
Category: desserts
By Becky

These are cookies my mother has been making since I was a little girl. They are melt-in-your-mouth delicious!

Ingredients:
1 cup butter, softened
¾ cup white sugar
1  egg
2 tablespoons whole milk
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
3 cups confectioners' sugar
1 ½ tablespoons vanilla extract
9 tablespoons evaporated milk, or more as needed
6 cups confectioners' sugar, or more as needed

Directions:
Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours. Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour. Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets. Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack. Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.

Yields: 6 dozen cookies

Calories: 135.5
Fat: 5.4 g
Saturated fat: 3.4 g
Carbohydrates: 21.3 g
Sugars: 17 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 16.8 mg
Sodium: 62.7 mg
Mirza Ghasemi - Persian Eggplant Dip


Ingredients:
eggplants, garlic cloves, eggs, tomatoes, salt, black pepper

Directions:
Grill the eggplants in the oven or on  stove top.
When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
When cooled peel.
Chop finely with a knife or mix in a blender.
Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
Add salt and pepper and fry till excess of water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
Serve with Iranian style bread.
Crazy Good French Toast


Ingredients:
egg, pure vanilla extract, ground cinnamon, milk

Directions:
Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.
Dip bread in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.
Cracker Barrel Baked Apple Dumplin'


Ingredients:
frozen puff pastry, white sugar, ground cinnamon, ground nutmeg, egg, granny smith apples, confectioners' sugar, vanilla extract, milk, pecans, brown sugar, all-purpose flour, butter

Directions:
Preheat oven to 425°F (220°C]. Lightly grease a baking sheet.
Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg.
Brush a pastry square with beaten egg.
Place 1 tablespoon bread crumb mixture in center.
Place one apple half, core side down, over bread crumbs.
Top with another tablespoon of mixture.
Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
Brush each dumpling with beaten egg.
Top with Pecan Streusel.
Place in preheated oven for 15 minutes, then reduce heat to 350°F (175°C] and continue baking 25 minutes more, until lightly browned.
Drizzle with icing.
Let cool completely at room temperature.
PECAN STREUSEL: In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed brown sugar, 2/3 cup all-purpose flour and 5 tablespoons melted butter. Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe. Make more or less as desired.
To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.
Mexican Polenta Pie


Ingredients:
cornmeal, water, chicken broth, salt, egg, half-and-half cream, salsa, cheddar cheese, tortilla chips

Directions:
Heat oven to 375.
Mix cornmeal, water, chicken broth and salt in medium saucepan.  Heat to boiling, stirring constantly, over medium-high heat.
Reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes].  Remove from heat; let stand 5 minutes.
Stir in egg and half-n-half.
Spread cornmeal mixture into buttered 9" pie plate. (*I find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.]  Bake uncovered 15 minutes.
Meanwhile, mix salsa, jalapenos (if using]and beans in medium bowl; mash a little with a potato masher to incorporate.
When cornmeal crust is done, spread bean mixture over evenly.
Sprinkle with cheese and tortilla chips.
Bake uncovered 20 minutes.
Let stand a few minutes before slicing.
Top individual servings with sour cream.
Venison Swiss Steak in Sour Cream


Ingredients:
bacon fat, garlic clove, onion, water, bay leaf, apple, peppercorns, salt, butter, flour, sour cream

Directions:
Cut venison into 2 inch pieces.
Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
Arrange meat in 2 quart casserole.
Put onions in skillet and cook 2 minutes in remaining fat.
Add to onions the water, juices, bay leaf, peppercorns and salt.
Pour this mixture over venison in casserole.
Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
Melt butter in fry pan, stir in flour. Stir constantly until smooth.
Add sour cream and cook at low temperature for five minutes.
Pour over meat in casserole.
Serve immediately with buttered noodles or plain noodles.
Potato Chips
Category: appetizers-and-snacks
By Jessica

Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.

Ingredients:
1 tablespoon vegetable oil
1  potato, sliced paper thin (peel optional)
½ teaspoon salt, or to taste

Directions:
Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 80.2
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 11.6 g
Dietary fiber: 1.1 g
Protein: 1.2 g
Sodium: 294.5 mg
French Dips With Swiss


Ingredients:
butter, margarine, onion, bell pepper, roast beef, swiss cheese, beef broth

Directions:
Heat beef broth over low heat; keep warm.
Melt butter in a small frying pan.
Fry onion rings and optional bell pepper in butter until tender and slightly browned.
Remove vegetables from the pan; keep warm.
Add meat to the pan and heat throughly. (If there are any browned spots from the meat and vegetables left in the pan, you can deglaze the pan with a little bit of red wine and then add it to the broth for a tasty addition].
Layer one slice of cheese, meat, veggies and another slice of cheese on French bread rolls.
Cover with other half of roll.
Place sandwiches back in pan over low heat, covered.
Heat just until cheese is melted and bottom of rolls are toasted.
Serve with warmed broth for dipping.
Norwegian Potato Flatbread (Lefse)
Category: bread
By Chef John

This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.

Ingredients:
1 large russet potato
1 ½ tablespoons unsalted butter
1 teaspoon salt, or to taste
1 teaspoon white sugar
¼ cup heavy cream
1 cup all-purpose flour, or as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil. Poke the potato skin all over with a knife and place on the prepared pan. Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm. Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours. Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart. Wrap dough with plastic and refrigerate until chilled, about 1 hour. Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner. Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

Prep time: 20 mins
Cook time: 1 hr 35 mins
Total time: 4 hrs 55 mins
Yields: 8 lefse

Calories: 139.2
Fat: 5.1 g
Saturated fat: 3.1 g
Carbohydrates: 20.7 g
Sugars: 0.9 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 15.9 mg
Sodium: 296.9 mg
Green Apple Spinach Salad


Ingredients:
tart green apples, craisins, sugar, cider vinegar, cashews

Directions:
In a large salad bowl, combine the spinach, apples and rasins., In a small bowl, whisk the sugar, vinegar, oil, garlic salt and celery calt., Drizzle over salad and toss to coat., Sprinkle with cashews.  Serve immediately.
Panko Stuffed Mushrooms - Asian Style


Ingredients:
white button mushrooms, garlic cloves, water chestnut, mirin, salt, white pepper, panko breadcrumbs, water, scallion, toasted sesame seeds

Directions:
Preheat the oven to 350°F.
Remove the stems from the mushrooms.
Chop up the stems and two(2] of the whole mushrooms and set them aside.
Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
At this point, lots of moisture should be released from the mushrooms.
Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
If needed, add a coiple tbsp of water if panko seems overly dry.
The mixture should be crumbly but, when you press some between your fingers, it should hold together.
Mix in the scallions and adjust the salt to taste.
Grease a baking sheet with a little sesame oil.
Stuff each mushroom with the filling and place on the baking sheet.
To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
Bake for 20 minutes.
To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
Garnish with extra chopped scallions.
Round Steak WithTomato Gravy


Ingredients:
water, tomato sauce, cumin, garlic powder, salt, pepper, flour, water

Directions:
Brown steak in oil in dutch oven.
Mix water, tomato sauce and seasonings.
Pour over steak; bring to a boil.
Reduce heat, cover, and simmer for 1-1/2 hours.
Mix flour and water; stir into steak.
Bring to a boil, boil for 1 minute.
Serve with rice or mashed potatoes.
Hochrippe Und Sauerkraut (Spareribs and Sauerkraut


Ingredients:
sauerkraut, paprika, beef bouillon cubes, caraway seed, pepper, bacon

Directions:
"Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3-4 hours. Fry floured bacon slices. Break bacon into sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer."
Watermelon Fizz


Ingredients:
seedless watermelon, lime, vanilla vodka, ginger beer

Directions:
Process watermelon in food processor until smooth.
Strain through a sieve into a bowl.
Discard seeds and pulp.
Transfer juice to a jug.
Chill in fridge.
Divide ice and lime slices between 6 glasses.
Pour over watermelon, then vodka, top up with ginger beer to serve.
Alternatively, stir juice, vodka and ginger beer all together in a jug and pour over ice.
Chicken Posole Verde


Ingredients:
water, boneless chicken breasts, onion, poblano chiles, garlic cloves, cilantro, oregano leaves, white hominy

Directions:
In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and  scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired.  We just usually eat it with a sprinkling of tortilla strips.
Alaskan Smoked Salmon Nicoise With Crumbled Feta Cheese


Ingredients:
plum tomatoes, canned artichoke hearts, cucumber, green beans, red onions, hard-boiled eggs, smoked salmon, kalamata olives, basil, garlic clove, olive oil

Directions:
Prepare the dressing with the olive oil, chopped basil, garlic, salt, pepper and vinegar, Refrigerate.
Quarter the tomatoes.  Thinly slice the eggs.  Halve the cucumber and cut it into thin slices.  Slice the onion into thing rings
Instead of mixing the ingredients together, which you can do, I like to arrange them on a salad place for clor and appearance.  Sprinkle the cheese on top, drizzle with the dressing and serve.
Chanchill's Curried Chicken


Ingredients:
onions, green pepper, gingerroot, garlic cloves, margarine, salt, curry powder, tomato sauce, skinless chicken, masala, cayenne pepper, hot water, potatoes

Directions:
In a deep pot, melt margaine.
Add the diced ingredients; onions, green pepper, ginger root, jalapeno and garlic cloves.  Cook over high heat in the uncovered pot, STIRRING CONSTANTLY, till onions are lightly browned. (Approximately 10 minutes.].
Add salt, curry powder and tomato sauce to onion mixture, simmer and cover at medium heat for about ten minutes.
Add chicken to sauce, cover and cook at medium heat, stirring occasionally for approximately 20 minutes.
OPTIONAL - Add Potatoes, five minutes before adding water. (After chicken has cooked for 15 minutes.
Add masala, pepper and enough hot water to cover 3/4 of the chicken.  Cook ten more minutes and taste.  If needed, add additional salt, marsala, and curry powder.
Cook for an additional ten minutes whether you added spices or not.