xiaoxl/recipe_data huggingface dataset:
Ro*Tel Famous Queso Dip


Ingredients:
character(0]

Directions:
Combine undrained tomatoes and cheese in medium saucepan.
Cook over medium heat 5 minutes or until cheese is completely melted and mixture is well blended, stirring frequently.
Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.
COOK'S TIPS: To make in microwave, combine undrained tomatoes and cheese in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until cheese melts, stirring after 3 minutes. Remove from microwave; stir until mixture is well blended. CAUTION: Dish will be hot; use hot pads.
Ultimate Green Beans
Category: side-dish
By Eric

Tired of green bean casserole? Try this fresh green bean dish that is worthy of the holidays! When I make this at Thanksgiving I double or triple it depending on the number of people coming.

Ingredients:
2 slices bacon, diced
½  white onion, minced
1 pound fresh green beans, trimmed
½ teaspoon red pepper flakes
½ cup boiling water
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper to taste

Directions:
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate; return the skillet with the reserved bacon grease to the stove. Cook the onion in the bacon drippings until soft, 5 to 7 minutes. Stir in the green beans and red pepper flakes; cook another 2 minutes. Pour the boiling water into the skillet and cover the skillet immediately; steam for about 15 minutes, shaking the skillet occasionally to keep the beans from sticking to the bottom. Add the butter, lemon juice, salt, and pepper; cook and stir until the butter is melted, 3 to 5 minutes. Sprinkle the cooked bacon over the beans to serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 5 servings

Calories: 105.4
Fat: 7.5 g
Saturated fat: 3.2 g
Carbohydrates: 7.8 g
Sugars: 1.8 g
Dietary fiber: 3.4 g
Protein: 3.1 g
Cholesterol: 13.7 mg
Sodium: 116.4 mg
Baked Bean Vegetable Salad


Ingredients:
cabbage, carrot, onion, green sweet peppers, salt, white pepper

Directions:
Combine all ingredients and toss together lightly., chill in the refrigerator.
Sour Cream Blueberry Muffins
Category: bread
By lutzflcat

The sour cream brings moistness to these muffins which are bursting with fresh blueberries.

Ingredients:
cooking spray
½ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, softened
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
2  large eggs
½ cup granulated sugar
½ cup brown sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups blueberries
1 tablespoon all-purpose flour

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners. Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside. Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture. Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 16 muffins

Calories: 274.4
Fat: 13.7 g
Saturated fat: 4.8 g
Carbohydrates: 35.4 g
Sugars: 18.2 g
Dietary fiber: 1.1 g
Protein: 3.5 g
Cholesterol: 37.2 mg
Sodium: 204.4 mg
Savoury Salad -- a la Francaise


Ingredients:
potato, eggs, bacon, mushrooms, red onion, garlic, cucumbers, olive oil, mustard, chives, of fresh mint, pepper

Directions:
Wash the potato, then cut it into small wedges.
Boil the potato until just tender and let cool when done.
At the same time, boil the eggs until hard boiled (about 10 minutes].
Meanwhile, fry the bacon until it is as crispy as you like it.
Once the bacon is cooked, use the fat in the pan to cook the mushrooms and onions.
Set the mushrooms and onions aside when done.
In a small bowl, whisk together the oil and mustard.
Throw the cucumber into the bowl, along with about half the herbs and the garlic.
When the eggs are cooked, peel and let cool.
When all the ingredients have cooled, get a big bowl and put the lettuce in, along with everything else prepared to this point except the eggs.
Use your hands to mix the salad, making sure the dressing coats everything.
Put salad evenly into two bowls.
Chop the eggs into four wedges each and use as a garnish.
Sprinkle remaining herbs on top and serve with a touch of pepper, if desired.
Hard-Boiled Egg Sandwich
Category: main-dish
By Christina

These are so good! I have been making these hard-boiled egg sandwiches for years and we absolutely LOVE them. This is a great on-the-go breakfast or just a different way to use up leftover hard-boiled eggs. Enjoy!

Ingredients:
2 slices white bread, toasted
1 tablespoon butter, softened
2 tablespoons whipped cream cheese
1  hard-boiled egg, sliced
5 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
1 pinch salt and ground black pepper to taste

Directions:
Butter each slice of toast. Spread 1 tablespoon cream cheese onto each slice. Layer hard-boiled egg slices evenly onto 1 slice of toast. Add hot sauce, salt, and pepper. Top with other slice of toast.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 371.9
Fat: 24.4 g
Saturated fat: 12.7 g
Carbohydrates: 26.9 g
Sugars: 3.8 g
Dietary fiber: 1.2 g
Protein: 11.2 g
Cholesterol: 262.2 mg
Sodium: 860 mg
Macaroni and Cheese (Betty Crocker)


Ingredients:
elbow macaroni, butter, onion, all-purpose flour, salt, pepper, milk, American cheese, cheddar cheese, tomatoes

Directions:
Preheat oven at 350°F.
Cook macaroni according to package directions; drain.
For cheese sauce, in a saucepan melt butter. Cook onion in butter till tender but not brown.
Stir in the flour, salt, and pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add cubed cheese; stir till melted.
Stir macaroni into cheese cause. Turn into a 1 1/2 quart casserole. Arrange tomato slices atop macaroni; sprinkle with a little salt.  Bake in a 350°F oven 30 to 45 minutes or until heated through.
Bay Flavored Brown & Wild Rice


Ingredients:
brown rice, wild rice, water, bay leaves, dried shallots, shallot, butter, salt

Directions:
If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
In a 2 quart saucepan, sauté shallots in butter until lightly browned.
Add both types of rice, chicken stock (or water], salt (if using], and bay leaves.
Bring to a rapid boil, cover, and reduce to a simmer.
Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.
If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.
Creamy Cheesy Chicken Broccoli Skillet


Ingredients:
chicken breasts, sour cream, evaporated milk, half-and-half, milk, cheese, garlic powder, black pepper, seasoning salt, rice

Directions:
Cook chicken and allow to cool. Dice and set aside or use canned chicken and drain.
Mix the soup, sour cream and milk in a mixing bowl with the seasonings listed. Put on stovetop on medium-low and add chicken. Stir occasionally until slightly bubbly. Add the cheese and cook until melted, stirring occasionally. Set temperature to simmer until noodles or rice are done.
Put frozen broccoli in a microwave safe dish and cook, covered until thawed, (usually about 3-5 minutes, depending on microwaves]. Drain, if needed, and pour and stir into chicken mixture. (One thing I have done is, I line a glass bowl or dish with about 4 paper towels, and pour the frozen broccoli on the towels. I then cover the dish, and nuke for about 4-6 minutes. When it's done, the broccoli doesn't need draining because the towels absorbed all the liquid from the frozen broccoli].
Prepare egg noodles or rice as directed on packaging.
Serve creamy, cheesy mixture over noodles or rice. I imagine you could serve it over stuffing as well, although I have yet to try it that way. Serve with a salad. Enjoy!
Chicken Chettinad Dry


Ingredients:
chicken breasts, curry leaves, salt, garlic cloves, gingerroot, pepper, cumin seed, turmeric, coconut

Directions:
Grind the ginger and garlic into a fine paste.
Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside.
In a non-stick saucepan, heat oil and sauté the ginger garlic paste till light brown.
Add the chicken pieces and the roasted and ground powder.
Cover and cook for 15 minutes on medium heat.  Add 1/4 cup water and cook till completely dry.
Stir occasionally so that it doesn't stick to the bottom of the pan.
Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown.
Pour this mixture onto cooked chicken and stir once again.
Serve hot.
Prosciutto-Wrapped Shrimp With Garlic Dipping Sauce


Ingredients:
prosciutto, fresh basil leaves, extra-large shrimp, red wine vinegar, Dijon mustard, garlic, olive oil

Directions:
Place 1 prosciutto slice on work surface, short end parallel to edge.  Place 1 basil leaf at 1 short end of prosciutto slice.  Place 1 shrimp atop basil leaf.  Roll up shrimp in prosciutto.  Thread shrimp on skewer.  Repeat with remaining prosciutto, basil, shrimp and skewers.  (Can be prepared 1 day ahead.  Wrap tightly in plastic and refrigerate].
Prepare barbecue (medium-high heat] or preheat broiler.  Combine vinegar, mustard, and garlic in blender.  Gradually add oil; blend well.  Transfer to small bowl.  Season sauce with salt and pepper.
Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes.  Transfer to platter.  Serve hot or at room temperature with sauce.
Chicken Sandwich With Chipotle Mayonnaise


Ingredients:
boneless skinless chicken breasts, butter, onion, red bell pepper, mayonnaise, fresh cilantro leaves, fresh lemon juice, garlic cloves, chipotle peppers, honey, kosher salt

Directions:
Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8” thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once.  This may need to be done in batches.
To make chipotle mayonnaise, mix all mayonnaise ingredients together.
To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.
Seafood Medley Ceviche
Category: appetizers-and-snacks
By Shyla Lane

The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!

Ingredients:
½ pound scallops, cut into small chunks
½ pound shrimp, cut into small chunks
½ pound tilapia, cut into small chunks
2  lemons, juiced
2  limes, juiced
1  orange, juiced
1  serrano pepper, diced
1  avocado, diced
1  tomato, seeded and diced
½  cucumber, peeled and diced
½  red onion, diced
⅛ cup chopped fresh cilantro
4 cloves garlic, minced
¼ cup tomato and clam juice cocktail
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon lemon pepper
½ teaspoon Worcestershire sauce
¼ teaspoon ground white pepper

Directions:
Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often. Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl. Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well. Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

Prep time: 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 158.5
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 13.5 g
Sugars: 3.7 g
Dietary fiber: 4.4 g
Protein: 18 g
Cholesterol: 63 mg
Sodium: 490.5 mg
Crabmeat Crusted Chilean Sea Bass


Ingredients:
sea bass fillet, fresh crabmeat, unsalted butter, panko breadcrumbs, parsley, red bell pepper, yellow bell pepper, white pepper, salt, cayenne pepper, lemon juice

Directions:
To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
Slowly add Panco while mixing on low speed.
Roll crust between parchment paper until 1/2" thick.
Remove top layer of parchment paper and lay fish fillet on top of crust.
Cut crust along the outline of the filet.
Flip fish over onto nonstick baking pan and peel away parchment paper.
Broil until golden brown, approximately 3-5 minutes.
Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.
Mediterranean Tomato Salad


Ingredients:
grape tomatoes, cherry tomatoes, fresh mozzarella cheese, fresh basil, extra virgin olive oil, red wine vinegar, fresh lemon juice, bulb of garlic, peppadew peppers, red bell pepper, salt, pepper

Directions:
"Mix and chill 3-4 hours before serving."
Garlic Naan
Category: bread
By Chef John

Though restaurant naan is usually cooked in the intense heat of the tandoor oven, you can pull off this homemade version using a hot cast iron skillet. When cooked at the proper temperature, the naan will develop blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping it in copious amounts of curry.

Ingredients:
½ cup warm water
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
¼ cup butter
2 cloves garlic, minced
¼ cup plain yogurt
2 cups bread flour, or more as needed
1 teaspoon kosher salt
¼ cup chopped cilantro  (Optional)

Directions:
Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes. In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use. Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes. Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours. Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes. Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere. Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more. Brush naan with more garlic butter before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 3 hrs 10 mins
Yields: 6 naan

Calories: 226.7
Fat: 8.6 g
Saturated fat: 5.1 g
Carbohydrates: 31.3 g
Sugars: 1.6 g
Dietary fiber: 1.3 g
Protein: 6 g
Cholesterol: 20.9 mg
Sodium: 384.7 mg
Kahlua Aggravation


Ingredients:
"Kahlua"

Directions:
Pour Kahlua and scotch over ice., Fill with cream., Stir.
Weekday Black Beans and Rice


Ingredients:
olive oil, andouille sausage, celery, onion, garlic, black beans, beef broth, chicken broth, fresh thyme, red pepper flakes, bay leaf, ground mace, salt, fresh ground black pepper, cilantro, green onions, rice

Directions:
Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
Add celery and onion; cook until softened, about 3 minutes.
Add garlic; cook until softened, 1 minute.
Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
Stir in cilantro and green onions and serve over rice.
Asian Noodle Salad


Ingredients:
snow peas, green onion, unsalted dry roasted peanuts, fresh cilantro, rice vinegar, soy sauce, garlic clove, salt

Directions:
To make Vinaigrette:.
In a bowl combine the vinegar, soy sauce, ginger and garlic. Whisk well. Add the oils and whisk or shake until emulsified. Alternatively, the ingredients may be mixed in a food processor or blender. Set aside and make salad.
To make Noodle Salad:
In a large pot, bring water to boil over high heat. Add a pinch of salt.
Drop in the noodles and stir vigorously.
Cook stirring frequently, until barely tender and still quite firm to the bite.
Drain and rinse quickly under running cold water and drain again.
Transfer the noodles to a large bowl. Add about half the vinaigrette, and toss well.
Cool to room temperature, stirring occasionally to keep noodle strands from sticking together.
Bring a large saucepan filled with water to a boil.
Add the snow peas and cook until tender, about 1 minute.
Drain, then plunge into ice water to halt cooking and preserve color. Drain well.
Add the snow peas, green onion, peanuts, cilantro and the remaining vinaigrette to the noodles and toss gently but throughly.
Serve at room temperature.
Texas Yum Yum


Ingredients:
cream cheese, instant chocolate pudding mix, instant butterscotch pudding mix, Cool Whip, pecans, flour, margarine, powdered sugar, milk

Directions:
Preheat oven 350 degrees.
Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
Spread over crust.
In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
Spread over cream cheese layer.
Spread the other container of cool whip over top of pudding mix.
Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.
Steak Pizzaiola


Ingredients:
olive oil, onion, garlic cloves, tomato paste, plum tomatoes, bay leaf, oregano, salt, dried basil, pepper

Directions:
Heat the oil in a large skillet over high heat., Add the steak and brown well on both sides., Slice the onion and peel the garlic., Remove the steak from the pan and reduce heat to medium., Add the onion and garlic and cook for about one minute., Add the hot cherry peppers, if desired, and then the tomato paste., Roughly chop or squeeze the tomatoes and add to the pan along with the spices., Bring to a boil, put the steak back in the pan. Cover and lower to a simmer., Cook for 1 1/2 hours until extremely tender.
Ramen Cabbage Salad
Category: salad
By TLBURRELL

This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!

Ingredients:
½ large head cabbage, coarsely chopped
1 (3 ounce) package ramen noodles, crushed
½ cup sunflower seeds
½ cup vegetable oil
3 tablespoons white sugar
3 tablespoons distilled white vinegar

Directions:
Toss together the cabbage, noodles and sunflower seeds or almonds. Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Yields: 4 to 6 servings

Calories: 266.2
Fat: 22.6 g
Saturated fat: 3 g
Carbohydrates: 16.2 g
Sugars: 11.5 g
Dietary fiber: 3.2 g
Protein: 1.8 g
Sodium: 81.8 mg
Sun-Dried Tomato Dip


Ingredients:
sun-dried tomatoes packed in oil, garlic, salt, dried basil, sour cream

Directions:
Put first four ingredients in a food processor or blender., Process on high for 2-3 minutes., Add sour cream and process on low for about 30 seconds., Transfer to serving bowl and chill for at least 2 hours.
Ham & Swiss Cheese Linguine


Ingredients:
linguine, cooked ham, swiss cheese, sour cream, onion, green pepper, butter

Directions:
Cook linguine according to package directions and drain.
In a bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter.
Add the pasta to the bowl and toss to coat.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 350° for 35 minutes.
Uncover and sprinkle with remaining cheese.
Bake 10-15 minutes longer or until cheese is melted.
Parmesan Polenta With Eggs and Roasted Mushrooms


Ingredients:
mushroom, olive oil, coarse salt, polenta, milk, water, salt, parmesan cheese, pecorino romano cheese, eggs, cracked black pepper, chives

Directions:
Preheat oven to 475.
Slice the mushrooms in half.
Toss mushrooms with oil, pepper flakes (if using], and salt on a baking sheet.
Spread in single layer and roast until browned for 10 minutes.
Meanwhile, whisk polenta, milk, water, and salt together in saucepan, cover and bring to a boil over medium heat.
After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs carefully into the pan.
Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. We don't like runny eggs, so I cooked them for a full three minutes.
Stir Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg.  Sprinkle with freshly ground black pepper and garnish with snipped chives. Eat and enjoy!
Pineapple-Garlic Pork Chops


Ingredients:
dry sherry, brown sugar, dried rosemary leaves, garlic cloves

Directions:
Combine all ingredients, except pork chops, mix well.
Place chops in shallow dish and pour marinade over them.
Cover a refrigerate overnight, turning occasionally.
Remove pork from marinade.
Broil 5-6 minutes on each side basting once with the marinade OR Grill and marinade once during cooking.
Italian Chicken Sandwiches


Ingredients:
boneless skinless chicken breasts, romaine lettuce, parmesan cheese

Directions:
combine chicken and dressing in ziploc bag, shake to coat.
chill 2 hours, turning occasionally.
remove chicken, discard marinade. grill in skillet over medium high heat 4 minutes each side or until chicken done.
grill bread slices in same pan.
combine lettuce and parmesan, arrange over 4 bread slices. top with chicken and remaining slices. serve immediately.