xiaoxl/recipe_data huggingface dataset:
Overnight Breakfast Pie


Ingredients:
eggs, potatoes, swiss cheese, cottage cheese, green onion, salt, pepper, ham, turkey

Directions:
In a medium bowl, beat eggs until foamy.
Stir in remaining ingredients, except corn flakes.
Pour into a 9 inch pie pan that has been sprayed with nonstick cooking spray or lightly greased.
Sprinkle with corn flakes.
Cover and refrigerate overnight.
Preheat oven to 325 degrees.
Bake for 50 minutes or until a knife inserted near the center comes out clean.
Potholder New Orleans Pecan Pie


Ingredients:
butter, brown sugar, salt, eggs, vanilla, pecan halves

Directions:
Cream butter and sugar together until fluffy.
Add salt, karo syrup, eggs, and vanilla.
Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
Pour filling over pecans.
Decoratively place remaining pecans on the top of the pie .
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.].
Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.
Captain's Steak Rub


Ingredients:
brown sugar, chili powder, paprika, oregano, thyme, sweet basil, dry mustard, cayenne pepper, garlic

Directions:
"Mix all ingredients."
Greek Meatloaf


Ingredients:
ground beef, ground lamb, eggs, green onion, feta cheese, fresh parsley, dried mint, olive oil, red wine vinegar, garlic cloves, tomato paste, salt, ground black pepper

Directions:
Preheat oven to 350°F, In large bowl, mix all ingredients just until well combined but not overmixed., In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf., Bake meat loaf 1 hour approx, drain fat half way through cooking,  if needed., Let stand 10 minutes before slicing.
Spicy Strawberry Mojito


Ingredients:
habanero pepper, white rum, strawberries, lime, mint leaves

Directions:
Cut two 1/8-inch slices off the habanero pepper. Save the rest of the pepper for another use. Discard seeds, then use the back of your knife to gently bruise the pepper and help release its oils.
Add the habanero pepper slices and the rum to a cocktail shaker and let sit 10 minutes.
Remove the habanero pepper slices, and add the mike’s hard strawberry lemonade and ice; shake well.
Divide the strawberries and mint between two double old-fashioned glasses.
Squeeze the juice from two lime wedges into each glass. Muddle well.
Strain the rum and mike’s hard strawberry lemonade into the glasses and top with club soda.
Garnish with additional strawberries, lime wedges and mint, if desired.
Best Dog Gone Pancakes Ever


Ingredients:
milk, egg, all-purpose flour, salt, sugar, baking powder, milk

Directions:
Mix oil, egg and milk., Sift in dry ingredients., Add 2 Tbsp oil., Fry on hot griddle.
Cornmeal Citrus Cookies


Ingredients:
unsalted butter, sugar, kosher salt, egg, vanilla, all-purpose flour, cornmeal, lemon zest, orange zest

Directions:
In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
Add egg yolk and mix until well blended.
add egg and vanilla.
Beat well.
Reduce speed to low and beat in cornmeal and flour until just combined.
Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month].
To bake, position rack in upper third of oven and another rack in lower third.
Preheat oven to 375 degrees.
Remove one disk of dough from fridge and cut in half.
Return unused portion to fridge.
EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!] gently flatten each dough ball to about 1.
8 inch thickness.
OR-- Lightly flour work surface.
Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
sprinkle surface lightly with flour as needed.
Cut dough into desired shapes.
Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
Get as many dough shapes out of each sheet because dough should*only be rolled twice.
*Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
Bake 2 sheets at a time, until cookies are evenly golden brown.
,6 to 8 minutes.
Rotate sheets halfway through baking for even browning.
Using thin-bladed spatula, immediately transfer to cooling racks.
Decorate if desired.
Curried Rice With Smoked Salmon


Ingredients:
onion, curry powder, ground coriander, long grain white rice, chicken broth, smoked salmon, tomatoes, cilantro

Directions:
Lightly coat a large saucepan with oil and set over medium heat., Add the onion and stir often until it starts to soften, 3 minutes., Stir in the curry powder, ground coriander and rice until well coated, 1 minute., Add the chicken broth and bring to a boil over high heat., Cover and reduce the heat to low., Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes., Remove from the heat and let stand for 5 minutes., Meanwhile, break the salmon into chunks., Slice the eggs and tomatoes into wedges., Fluff the rice with a fork and stir in the cilantro., Spoon onto a platter., Scatter the salmon over top and arrange the egg and tomato wedges on the rice., Serve right away or refrigerate until cold.
Roasted Lemon Potatoes With Artichokes


Ingredients:
baking potatoes, extra virgin olive oil, frozen artichoke hearts, lemons, zest of, lemon juice, fresh parsley

Directions:
Position a rack in the lower third of the oven and preheat to 450 degrees.  Lightly oil a large, rimmed baking sheet or shallow baking pan.
Toss the potatoes with 2 tablespoons of the oil in a large bowl.  Spread on the baking sheet.  Bake for 15 minutes.  Turn the potatoes with a metal spatula and bake for 15 minutes more.  Toss the artichokes with the remaining 1 tablespoon olive oil and mix into the potatoes.  Continue baking until the vegetables are tender and lightly browned, about 20 minutes more.
Transfer the potatoes and artichokes to a large bowl.  Sprinkle with the lemon zest, then the lemon juice and parsley.  Season with salt and pepper.  Mix gently and serve hot in the bowl or on a platter.
Pork Chop, Cabbage, Potato Casserole


Ingredients:
onion, salt, pepper, garlic powder, milk, cabbage, potatoes

Directions:
Brown pork chops, onions, and seasonings in oil.
Take chops out of pan and set aside.
Add celery soup and milk to the same pan with the onions and simmer until heated through.
Put one half of the sliced potatoes in a sprayed casserole pan.
Place one half of the cabbage over potatoes.
Pour one half of soup mixture over that.
Repeat.
Place browned pork chops on top.
Cover and bake at 350°F for 1 hour or until potatoes are tender.
Remove cover last 20 minutes.
Super Easy Chickpea Salad


Ingredients:
chickpeas, cucumber, red onion, carrot, garlic, tomatoes, fresh basil leaves, parmesan cheese, fresh lemon juice, black pepper

Directions:
"Combine all ingredients in a large bowl.  Chill at least 2 hours.  Serve."
Southern Style Dry Rub for Pork or Chicken
Category: side-dish
By Audrey

A classic pork or chicken dry rub that is very popular in Southern Georgia. This is enough to coat about 5 to 7 pounds of ribs or 10 pounds of pork roast or chicken. You can add more cayenne pepper by the teaspoon depending on how hot you like it.

Ingredients:
¼ cup brown sugar
¼ cup paprika
¼ cup coarse salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper

Directions:
Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 20 servings

Calories: 21.9
Fat: 0.3 g
Carbohydrates: 5.2 g
Sugars: 3.3 g
Dietary fiber: 0.9 g
Protein: 0.5 g
Sodium: 2.2 mg
Contest Winner - Pizza Hotdish


Ingredients:
ground beef, mozzarella cheese

Directions:
Prepare macaroni and cheese according to package directions.
Brown ground beef and drain.
Mix together the prepared macaroni and cheese, ground beef, 2 cups of mozzarella cheese, 2 jars pizza quick sauce and pepperoni, saving some pepperoni for garnish.
Pour mixture into a 9 x 13 pan.
Top with remaining cheese and pepperoni.
Bake for 30 minutes at 350 degrees.
Ginger Tea


Ingredients:
strong hot tea, sugar, lemon juice, ginger ale, soda water, lemon

Directions:
Combine tea and sugar till sugar is dissolved, then chill., Add juices, and chill., To serve pout tea mixture into a pitcher and add ginger ale and soda water., Serve in glasses garnished with lemon slices.
Quick Southwestern Black Beans


Ingredients:
canola oil, red onion, garlic clove, chili powder, ground cumin, black beans, water, fresh cilantro, lime juice

Directions:
Heat oil in a large nonstick skillet over medium heat.
Add the onions and sautÃ© for 4 minutes, or until soft.
Add the garlic, chili powder, and cumin and sautÃ© for 1 minute.
Stir in the beans and water (and cilantro if using dried].
Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
Remove from heat and stir in the cilantro (if using fresh] and lime juice.
Chocolate Chip Cheesecake I
Category: desserts
By Jessica Jones

This is the best cheesecake I've ever had.  People have offered to pay me to make these for them during the holidays!

Ingredients:
1 ½ cups graham cracker crumbs
⅓ cup white sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3  eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour

Directions:
Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa.  Press onto bottom and up the sides of a 9 inch springform pan.  Set crust aside. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake).  Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour.  Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Yields: 1 - 9 inch springform pan

Calories: 506.7
Fat: 34.4 g
Saturated fat: 20.6 g
Carbohydrates: 43.6 g
Sugars: 34.8 g
Dietary fiber: 1.9 g
Protein: 10.3 g
Cholesterol: 132.8 mg
Sodium: 326.7 mg
Ground Meat Kimba


Ingredients:
olive oil, onion, garlic cloves, curry powder, cumin, potato, ground turkey, diced tomatoes, cinnamon, salt, pepper, plain yogurt

Directions:
In a large skillet, heat the oil over medium heat.
Heat the onion and garlic until beginning to soften.
Add curry powder and cumin.
Cook, stirring ocassionally until spices are aromatic and onion is transparent, about 7 to 10 minutes.
Meanwhile, place the potatoes in a microwave-safe bowl. Loosely cover with waxed paper. Microwave in 30 second intervals until beginning to soften, about 5 intervals (they will finish cooking in the skillet].
Add ground turkey (or ground meat of your choice] to skillet. Break into crumbles. Cook until no longer pink, stirring frequently.
Add diced potatoes.
Add tomatoes and juice.
Add cinnamon, salt, and pepper.
Stir a bit, but it's okay if everything is basically in layers.
When it's bubbling, reduce heat and cover. Cook for 12 to 15 minutes, stirring ocassionally, until potatoes are soft and flavorful. Add water or broth if it seems too dry.
Add lemon juice. Stir well.
Serve with a dollop of yogurt, or pass the yogurt for diners to add their own.
Chili Boats


Ingredients:
potatoes, cheddar cheese, sour cream

Directions:
Split potatoes in half., Top each with chili and one slice of cheese., Broil 2 to 3 minutes or until cheese is melted and bubbly., Top with a dollop of sour cream., Serve hot.
Vegan "Lobster" Rolls
Category: main-dish
By I814U2

Vegan and vegetarian variation on the traditional New England lobster roll.

Ingredients:
1 (14 ounce) can hearts of palm, drained and chopped
1 tablespoon avocado oil
1 teaspoon seafood seasoning (such as Old Bay®)
1 pinch salt and ground black pepper to taste
¼ cup vegan mayonnaise (such as Vegenaise®)
1 stalk celery, minced
½  shallot, minced
1  lemon, zested and juiced
2 teaspoons capers
½ teaspoon dried dill weed
½ teaspoon sesame seeds
2  sandwich rolls, split
2 teaspoons olive oil

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Pat hearts of palm dry. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan. Roast in the preheated oven for 20 minutes. Combine vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, sesame seeds, and salt in a large bowl. Add roasted hearts of palm and toss to coat. Brush the tops of the sandwich rolls with olive oil. Toast in a skillet over medium-high heat until lightly browned, about 1 minute. Add hearts of palm mixture evenly to each roll and serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 rolls

Calories: 712.5
Fat: 34 g
Saturated fat: 5.5 g
Carbohydrates: 91 g
Sugars: 7.4 g
Dietary fiber: 11.9 g
Protein: 18 g
Sodium: 2156.9 mg
Vegan Sour Cream


Ingredients:
silken tofu, olive oil, lemon juice, apple cider vinegar, sugar, salt

Directions:
Place all ingredients in a blender., Process five minutes, until very creamy and smooth., Refrigerate for at least an hour to thicken., Use within 5-6 days.
Greek-Style Feta and Olive Spread (For Burgers, Steaks and Fish)


Ingredients:
kalamata olive, mayonnaise, garlic, dried oregano, feta cheese, black pepper, fresh lemon juice

Directions:
Using a food processor, coarsely chop the pitted olives, then add in the mayo, garlic, oregano and feta; process until desired consistency.
Add in lemon juice and black pepper to taste, then process again for a couple of seconds.
Cover and chill a minimum of about 5 hours or overnight.
Veggie Pasta Sauce


Ingredients:
olive oil, garlic cloves, yellow onion, carrot, broccoli, tomatoes, chicken broth, white wine, salt, pepper

Directions:
Heat olive oil in large saute pan.  Saute onions and carrots until soft.  Add chopped broccoli, red peppers and garlic.  Add tomatoes, italian seasoning, 1 can chicken broth and 1/2 cup wine.  Simmer for 15-20 minutes.  Add to your favorite pasta.  I prefer angel hair.  Light and delicious!
Enjoy1.
Fruit Pizza


Ingredients:
butter, powdered sugar, flour, white chocolate chips, sugar, cornstarch, lemon juice

Directions:
Mix the butter and powdered sugar together., Add flowur., Press crust into a small to medium pizza pan., Bake at 300 degrees for 20-25 minutes., Cool crust., Melt chocolate in the half and half over low heat while stirring., Add to cream cheese and mix well., Spread on the crust., Cover the cream cheese/chocolate mixture with sliced fruit., Heat remaining ingredients stirring until thick., Allow the glaze to cool and then drizzle over the fruit., Refrigerate until serving., Fourth of July Special: Use Blueberries, Strawberries and Shredded Coconut., Double the Recipe for a Large Pizza Pan and triple it for an Extra Large Pan.
The Napoleon


Ingredients:
Amaretto, sparkling water

Directions:
"In a cocktail shaker mix in amaretto, peach liqueur and a splash of orange juice. Pour into an old fashioned glass and top with sparkling water. Garnish with an orange slice if you like and serve."
Ali's Fried Rice


Ingredients:
eggs, vegetable shortening, onion, celery, carrot, garlic cloves, cooked rice, ground ginger, soy sauce

Directions:
Scramble (finely, little pieces] the eggs in a wok.  Remove and set aside.
Add one tablespoon of shortening to hot wok (medium high heat] and add onions.  Saute (I like mine caramelized a bit] onions to your preference.
Add to wok the celery and carrot.  Saute for about ten minutes, stirring often.
Add garlic and saute for another four to five minutes.
Add remaining two tablespoons of shortening to wok and add cold rice.
Cook for about fifteen minutes, stirring every three to four minutes.  (I let my rice caramelize also].
Mix ginger and soy sauce together, toss in with rice.
Add scrambled eggs to rice.
Cook, stirring, another five minutes or until your preference.
Makes 4 one cup servings.
Cranberry Mincemeat Tarts


Ingredients:
whole berry cranberry sauce, orange

Directions:
In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
Remove from heat.
Grate orange peel and chop orange segments.
Add orange peel, (I only used the zest and took the peel off the orange] chopped orange and liqueur.
Spoon into tart shell and place on baking sheet.
Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.
Blender Gazpacho


Ingredients:
tomatoes, plum tomatoes, sweet onion, cucumber, green bell pepper, red bell pepper, scallions, garlic cloves, extra virgin olive oil, sherry wine vinegar, ground cumin, tomato juice, scallions, avocado

Directions:
In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the olive oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions, or diced avocado.
Tre Formaggi Frittata


Ingredients:
eggs, fresh ground pepper, parmesan cheese, olive oil, green onion, red bell pepper, garlic cloves, fresh thyme, dried thyme, asiago cheese, provolone cheese

Directions:
In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside.
In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan] warm the olive oil. Add the sausages and cook until browned and cooked through, about 5-7 minutes. Transfer to a cutting board and coin slice. Leaving only 1 tsp of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds. Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes. Continue cooking (untouched] about 4 minutes more.
Meanwhile, preheat your oven to 375 degrees and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes. (If using a Frittata pan set the shallow half of the pan over medium low heat and brush lightly with olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook covered until the frittata is set, about 6 minutes.].
Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges. Garnish with fresh thyme.
Shake 'n Bake Chicken Parmesano (Made Easy)


Ingredients:
boneless chicken breasts, Best Foods Mayonnaise, Hellmann's mayonnaise, parmesan cheese, Pizza Flavor Herb and Spice Blend, ground black pepper

Directions:
THIS RECIPE REQUIRES 1 1/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND SPICES (PARTICULARLY FENNEL] LEND A UNIQUE, AUTHENTIC PIZZA FLAVOR. I DON'T RECOMMEND SUBSTITUTIONS.
THAW chicken ahead of time in refrigerator if frozen (do not defrost chicken in microwave oven].
WASH chicken; BLOT dry with absorbent paper.
COAT chicken pieces liberally and evenly with Best Foods or Hellman's mayonnaise using hands; PLACE coated chicken on a platter; WASH hands.
PLACE oven rack in center position; PREHEAT oven to 325°F.
INTO the large bowl of a food processor add: 2 cups Cheez-It cheese crackers, 1/2 cup powdered parmesan cheese, 1 1/4 teaspoons Recipe #467951, and 3/4 teaspoon ground black pepper; PROCESS mixture for one minute, or until crackers are granulated.
EMPTY breading into a large resealable container or Ziploc bag.
DROP 1-2 coated chicken pieces into breading container using tongs; SEAL container; SHAKE chicken until evenly and generously breaded; REMOVE chicken and place onto a large ungreased baking dish; REPEAT with remaining chicken pieces.
BAKE breaded boneless chicken breasts for 25-30 minutes at 325°F, or just until no longer pink (if desired, pour marinara sauce across center of each chicken breast, top with provolone cheese and garnish with a sliced olive for the final 10 minutes of baking].
SERVE and enjoy!
Blue Cheese and Caramelised Onion Pizza


Ingredients:
onions, butter, brown sugar, roasted garlic, blue cheese, sun-dried tomatoes

Directions:
Thinly slice onions and place in a heat proof dish., Dot with butter, add vinegar and brown sugar., Bake, covered in foil, for 45 minutes at 350., Stir and continue cooking until brown and caramelised., This part can be made days ahead, just cover and chill., When ready to use, bring to room temperature., Spread garlic puree on unbaked crust., Cover with onions., Bake at 450 for about 13 minutes., Add crumbled blue cheese and tomatoes., Bake for about 3 minutes., Cut into slices and serve.
Zahluk (Tunesian and Moroccan Eggplant Puree (Spread))


Ingredients:
eggplant, cumin, garlic clove, olive oil, lemon, salt, black pepper, fresh coriander

Directions:
Preheat oven to 180°C Discard stalk part of eggplants, put them on a tin and cook them for an hour in the middle of the oven. Let cool.
Halve eggplants and use a spoon to remove the flesh. Discard the skin. Put flesh into a bowl and use a fork to mix in cumin, minced garlic clove and olive oil. Season with lemon juice, salt and pepper.
Put into a serving bowl and sprinkle with the chopped fresh coriander.
Serve with flat bread.
The Incredible Edible Flower Salad With Fresh Herbs


Ingredients:
arugula leaf, watercress leaf, fresh basil leaf, fresh Italian parsley, sorrel, fresh chives, fresh chervil, fresh dill, red wine vinegar, extra virgin olive oil, Dijon mustard, honey, garlic clove, salt, cracked black pepper

Directions:
*NOTE: Any of the following **UNSPRAYED/PESTICIDE-FREE** flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses or the flowers from culinary herbs.
VINAIGRETTE: In a small, non-reactive bowl whisk together all salad dressing ingredients. Set aside. Best prepared 30 minutes to 1 hour in advance.
SALAD: Wash and *gently* pat dry the butterhead lettuce, all herbal greens and edible flowers.
Tear apart the butterhead lettuce and any large-leafed herbs.
In a pretty salad bowl, toss together all greens except for the flowers.
Pour the vinaigrette over the salad and toss gently to coat.
Garnish with the edible flowers and serve immediately.