xiaoxl/recipe_data huggingface dataset:
Reuben Nachos
Category: appetizers-and-snacks
By fabeveryday

The nacho version of my all-time favorite sandwich. This is a great appetizer idea for a St. Patrick's Day party, or a delicious lunch or dinner entree to make with leftover corned beef brisket after the holiday.

Ingredients:
¾ cup mayonnaise
¼ cup ketchup
2 tablespoons sour cream
1 tablespoon sweet pickle relish
½ tablespoon minced red onion
1 teaspoon Dijon mustard
¼ teaspoon garlic salt
1 (11 ounce) package tortilla chips
¼ teaspoon garlic salt
2 cups shredded Swiss cheese
1 cup shredded Cheddar cheese
½ teaspoon dried dill weed
2 cups shredded cooked corned beef brisket
1 cup Bavarian-style sauerkraut with caraway seeds, drained

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt together in a small bowl until well blended. Set aside. Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers on top. Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Top nachos evenly with corned beef and sauerkraut. Broil until heated through, 1 to 2 minutes. Top nachos with the mayonnaise sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 854.3
Fat: 63.5 g
Saturated fat: 19.8 g
Carbohydrates: 42.4 g
Sugars: 4.8 g
Dietary fiber: 3.5 g
Protein: 30.9 g
Cholesterol: 128.2 mg
Sodium: 1749.6 mg
Slow Cooker Pork Green Chili
Category: soups-stews-and-chili
By Christy Blaker

This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!

Ingredients:
3 tablespoons oil, divided, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons cumin, divided
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon cayenne pepper  (Optional)
2 pounds pork shoulder roast, or more to taste
5 tablespoons cornstarch
4 cups beef stock
1 (16 ounce) jar green salsa (such as Herdez®)
2 cups roasted Hatch green chile peppers, diced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2  white potatoes, diced
4 medium tomatillos, husked and quartered
1 bunch cilantro, chopped, divided
1  jalapeno pepper  (Optional)
1  Anaheim chile pepper, cored
1  serrano chile pepper, cored, or more to taste
1 teaspoon liquid smoke flavoring
½ cup shredded Mexican cheese blend, or to taste
6 tablespoons sour cream, or to taste

Directions:
Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat. Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely. Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker. Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes. Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker. Cover and cook on Low for 8 hours. Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper. Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Prep time: 30 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 45 mins
Yields: 12 servings

Calories: 323.3
Fat: 21.1 g
Saturated fat: 7.6 g
Carbohydrates: 19.1 g
Sugars: 4.9 g
Dietary fiber: 2.6 g
Protein: 14.6 g
Cholesterol: 51.7 mg
Sodium: 1373.9 mg
Snappy Strawberry Jalapeno Sauce


Ingredients:
cream cheese, sharp cheddar cheese

Directions:
In the food processor, pulse preserves and peppers until finely chopped.  Pour into 4 half pint jars and store in fridge until ready to serve.
For Dip: Combine cheeses and spread on serving plate.  Top with one cup of sauce and serve with crackers. (I like garlic wheat thins].
Oprah's Chocolate Strawberry Smoothie


Ingredients:
bananas, frozen strawberries

Directions:
"Put all ingredients in blender and blend until very smooth.  Serve immediately."
Greek Marinade for Chicken


Ingredients:
rice vinegar, olive oil, chicken breasts

Directions:
Place chicken breasts in large ziplock bag and pound a little to tenderize, but not necessarily to flatten out. Then put in a fresh ziplock bag that you're sure has no holes in it. Place that in a large bowl.
Place first four ingredients in a bowl and whisk till blended. Pour over chicken, zip bag shut and place in refrigerator for about 2 hours.
Pour off marinade into a small saucepan and boil it to use as a sauce. If you boil it, it's OK to consume even though it had raw chicken in it. Grill chicken on outdoor grill or indoor broiler till done. Pour marinade sauce over it.
If you want to make your own Greek Seasoning Blend, here's how:
2 tsp salt.
2 tsp dried oregano.
1 1/2 tsp onion powder.
1 1/2 tsp garlic powder.
1 tsp cornstarch.
1 tsp pepper.
1 tsp beef boullion granules.
1 tsp dried parsley flakes.
1/2 tsp ground cinnamon.
1/2 tsp ground nutmeg.
Mix well and store in airtight container.
Greek Cornbread With Cheese - Bobota Me Tyri


Ingredients:
kasseri cheese, gruyere cheese, parmesan cheese, eggs, lemon juice, cornmeal, all-purpose flour, sugar, baking soda, baking powder, salt, feta cheese, butter

Directions:
Preheat the oven to 350°F
Traditionally, this is baked in a 12" round pan. You may use a 9"x13" pan.
Grease the sides and bottom of the pan and set aside.
Combine the wet ingredients (yogurt, Kasseri cheese, Kefalotyri cheese, oil, eggs, and lemon juice].
In another bowl, sift together the cornmeal with the flour, baking soda, baking powder, sugar, and salt.
Add the wet ingredients to the dry and mix until it is a soft, batter-like dough.
Spread the batter in the pan and smooth with the spatula.
Sprinkle with the Feta cheese and scatter the pieces of butter evenly over the top of the batter.
Bake for 40 minutes, or until it is a deep golden brown. If it gets too brown before the 40 minutes are up, cover with aluminum foil and continue baking.
Allow to cool 15 minutes before serving.
Mini Salad Bar for Picky In-Laws


Ingredients:
iceberg lettuce, mesclun, spinach, romaine lettuce, cucumbers, bell peppers, tomatoes, cherry tomatoes, celery rib, black olives, green olives, crouton

Directions:
Wash, trim, and chop or tear all greens. Put the iceberg in one bowl, the mesclun in another bowl, the spinach in another, and the romaine in another.
Clean and slice the cucumbers. We don't peel garden cucumbers, only store cucumbers. You can if you prefer. Arrange in a shallow dish.
Wash tomatoes. If full-size, slice them into thick rounds and arrange in a shallow dish. If cherry tomatoes, take stems off and put into a bowl.
Put the remaining items into more small bowls.
Provide a selection of dressings, homemade or store-bought. I suggest several variations from Recipe #213989.
Note -- if there is something you know EVERYONE likes increase the quantity as needed.
A bunch of attractive, coordinating bowls are very nice if you have them, but if your in-laws are as informal and loving as mine are the cereal bowls will do just fine. :D.
Great Guacamole


Ingredients:
avocados, garlic clove, tomatoes, lemons, lime juice, onions, cumin, fresh cilantro

Directions:
Halve avocados, remove pits, and scoop "meat" into a medium sized bowl, mashing well.
Add in all other ingredients and mix well.
Cover and chill until ready to serve.
Meatballs in Caper Sauce (Konigsberger Klopse)


Ingredients:
milk, onion, eggs, anchovy fillets, butter, margarine, flour, capers

Directions:
Meatballs:
Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
Add ground meat and mix well.
Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
Form into 2-inch balls.
Bring bouillon to a boil in a large saucepan; drop in meatballs.
Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
Strain and reserve liquid.
Sauce:
Melt butter in a saucepan.
Stir in flour and blend well, cook 1 minute.
Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
Add lemon juice and capers. Season with salt and pepper.
Add meatballs and heat through.
Korean Style Short Ribs


Ingredients:
sesame seeds, low sodium chicken broth, soy sauce, dry sherry, sugar, garlic, ginger, green onions, cornstarch

Directions:
Place seseme seeds in a small frying pan over medium heat to toast. Stirring frequently until lightly browned, about 3-4 minutes. Immediately remove from heat & cool. When seeds are cooled, grind in a spice grinder or food processer. Place ground seeds in a large bowl with broth, soy sauce, rice wine, sugar, garlic, ginger, green onions, and chili garlic sauce. Mix well and add ribs to coat. Cover and let stand in refrigerator for 4 hrs to overnight, turning once.
Lift meat from marinade and drain briefly. Reserve the marinade in a small pan.
Place ribs on a well oiled grill 3-4 inches abouve a solid bed of low-glowing coals or medium heat on a gas grill. Cook about 3 minutes per side for medium rare ribs.
While meat is cooking, simmer marinade for 3 minutes. Add cornstarch solution, stirring, until sauce boils and thickens.
Serve ribs with rice and sauce on the side.
Lavender or Rosemary Cleansing Lotion


Ingredients:
fresh rosemary, white vinegar

Directions:
Soak lavender in vinegar place the jar near a sunlit window for 1 to 2 weeks., Add 1/2 cup per bath and 1-3 tablespoons for a hair rinse.
Balsamic Glazed Baby Onions


Ingredients:
coarse grain mustard, honey, canola oil

Directions:
Combine vinegar, mustard and honey in small saucepan.
Bring to a boil and reduce heat.
Simmer, uncovered, for 5 minutes or until glaze thickens.
Heat oil in large skillet and cook onion, brushing constantly with glaze, stirring, until browned and cooked to desired doneness.
Many Layered Salad


Ingredients:
iceberg lettuce, eggs, celery, green peppers, green onion, cauliflower, carrot, alfalfa sprout, cucumber, mayonnaise, brown sugar, garlic powder, curry powder, parmesan cheese, bacon bits

Directions:
Place lettuce in the bottom of a large bowl., Layer each of the vegetables on top., Mix mayonnaise, brown sugar, garlic powder and curry powder., Spread on top of last vegetable layer., Sprinkle with Parmesan cheese, then bacon bits., Chill at least 1 hour before serving.
Easy Primavera Penne


Ingredients:
penne pasta, olive oil, garlic cloves, zucchini, spinach, diced tomatoes, salt, pepper, mozzarella cheese, parmesan cheese, fresh basil

Directions:
Cook pasta according to al dente package directions.
Meanwhile, heat olive oil in a large skillet. Saute garlic til tender.
Add squash, zucchini, and spinach.  Saute for 2-3 minutes.
Add whole can of tomatoes, with juice.
Add drained pasta to skillet.  Cover and let simmer until veggies are tender and pasta is done.
Season to taste, garnish, and serve.
Balsamic-Glazed Chicken Sandwiches With Goat Cheese


Ingredients:
red wine, brown sugar, soy sauce, boneless skinless chicken breasts, salt, pepper, olive oil, red onion, arugula

Directions:
Combine the vinegar, soy sauce, red wine and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring until the sugar disolves. Cook until reduced to 1/2 cup (about 12 minutes]. Remove from heat and cool slightly.
While the vinegar cooks, spray a large non-stick skillet with non-stick cooking spray and heat on med-high heat. Sprinkle the chicken with the salt and pepper and brown to desired doneness, at least 4 minutes per side. Remove form the skillet and cover, keeping it warm. Add the olive oil to the skillet and spread around to coat the bottom well, add the onion and cook, stirring often to prevent burning, till brown or carmelized. Remove from heat.
Thinly slice the chicken. Spread a thin layer of cheese over the bottom of each roll, divide the chicken between each roll and top with the onion. Drizzle each with a small amount of the vinegar mixture(about 1 Tbsp.] and top with the arugula, if desired.
Healthy Protein Morning Glory Muffins
Category: bread
By FBULGAR

Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.

Ingredients:
1  fresh pineapple - peeled, cored, and sliced
4  carrots, trimmed
3  zucchini
1 cup quinoa
2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 pinch nutmeg
1 cup applesauce
1 cup nonfat Greek yogurt
½ cup white sugar
3  eggs
1 tablespoon coconut oil
1 tablespoon vanilla extract
½ cup hempseed
½ cup raisins

Directions:
Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice. Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool. Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners. Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl. Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes. Spoon a heaping 1/3 cup batter into each muffin cup. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hr 35 mins
Yields: 16 large muffins

Calories: 251.1
Fat: 5.2 g
Saturated fat: 1.5 g
Carbohydrates: 43.9 g
Sugars: 15.7 g
Dietary fiber: 5 g
Protein: 9.4 g
Cholesterol: 34.9 mg
Sodium: 346.1 mg
Blue Cheese and Bacon Potato Salad
Category: salad
By Krissy

This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.

Ingredients:
5 cups iced water, or as needed
1 pound small red potatoes
½ pound fresh green beans, cut into 1-inch pieces
4 slices bacon
¼ cup white wine vinegar
¼ cup olive oil
2 tablespoons mayonnaise
1 tablespoon stone-ground mustard
salt and ground black pepper to taste
4 ounces crumbled blue cheese
4  green onions, thinly sliced

Directions:
Fill a large bowl with iced water. Line a baking sheet with a dish towel. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble. Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 282.1
Fat: 20.9 g
Saturated fat: 6.2 g
Carbohydrates: 16.3 g
Sugars: 1.7 g
Dietary fiber: 2.8 g
Protein: 8.8 g
Cholesterol: 22.5 mg
Sodium: 476.4 mg
Leftover Mashed Potato Pancakes
Category: side-dish
By Karin50

This is a great recipe for leftover mashed potatoes. I never liked reheated mashed potatoes, but if you fry them in a pan as a potato pancake, they taste delicious. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.

Ingredients:
2 cups mashed potatoes
1  egg
1 teaspoon ground black pepper
¼ cup dry bread crumbs, or as needed
1 tablespoon oil
1 tablespoon butter

Directions:
Combine mashed potatoes, egg, and pepper in a bowl and mix well together. Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated. Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 2 servings

Calories: 373.4
Fat: 16.8 g
Saturated fat: 5.9 g
Carbohydrates: 47.4 g
Sugars: 4.2 g
Dietary fiber: 4 g
Protein: 8.8 g
Cholesterol: 101.3 mg
Sodium: 805.2 mg
New York Bialy, First Cousin to a Bagel


Ingredients:
active dry yeast, warm water, sugar, white flour, kosher salt, cornmeal, onion, poppy seeds, canola oil, egg, water, salt

Directions:
Whisk together the water, sugar and yeast, whisk until the yeast has dissolved Stir in about 1 tbsp salt and about 2 1/2 cups flour, just enough flour to make a soft dough.
Knead on floured board or using your dough hook in your mixer.
By hand knead 8-10 minutes with the dough hook about 6 minutes.
Incorporate flour as you are doing this until your dough is smooth and elastic Cover dough with clean cloth and set aside to rise (I do this in the oven with the oven light on].
Let rise until double in size and then punch down.
Line two baking sheets with parchment paper and sprinkle with the cornmeal.
Stir together the onions, poppy seed and oil.
In an other bowl whisk together the egg& 2 tbsp water.
When the dough has risen and you have punched it down divide it into 12 equal pieces and let it rest for ten minutes.
Roll or stretch each piece into a 4-5 inch oval and place them on the prepared baking sheets.
Brush each Bialy with the egg mixture and sprinkle with the onion/poppy seed mixture (about a heaping tablespoonful on each].
Cover with a floured tea towel and let rise until they look puffy (about 30-40 minutes].
Place in 450F oven, reduce heat right away to 425F and bake for 20-25 minutes or until golden.
Peanut Satay Sauce


Ingredients:
peanut butter, tamari soy sauce, soy sauce, lime juice, lemon juice, garlic powder, garlic clove, green onions, flat leaf parsley, salt

Directions:
Blend all ingredients until nice and smooth in food processor.  If mixture it too thick, thin out with a bit more tamari sauce or water to taste.
Can be made ahead of time, store in fridge until ready to use.  Serve with chicken or beef satay.
Sweet and Sour Fish
Category: main-dish
By ASUAYAN

Any kind of filleted fish can be substituted in this recipe.

Ingredients:
1 pound halibut
1 tablespoon soy sauce
1 tablespoon all-purpose flour
2 cups oil for deep frying
1  green bell pepper, diced
1  onion, diced
1 (8 ounce) can pineapple chunks, juice reserved
1 ½ tablespoons white sugar
salt to taste
3 tablespoons ketchup
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons all-purpose flour

Directions:
Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Deep fry halibut pieces until golden brown. Drain on paper towels; set aside. For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally. Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 3 servings

Calories: 435
Fat: 20 g
Saturated fat: 2.6 g
Carbohydrates: 30.7 g
Sugars: 23.1 g
Dietary fiber: 2.1 g
Protein: 33.6 g
Cholesterol: 48.4 mg
Sodium: 553.1 mg
Chocolate Peanut Butter Fudge
Category: desserts
By Jean

This is such an easy and fun recipe to make.

Ingredients:
3 cups white sugar
1 cup evaporated milk
¼ cup cocoa
½ cup peanut butter
1 tablespoon margarine
1 tablespoon butter

Directions:
Butter one 9x9 inch pan. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Yields: 2 pounds

Calories: 114.5
Fat: 3.4 g
Saturated fat: 1.1 g
Carbohydrates: 20.7 g
Sugars: 19.9 g
Dietary fiber: 0.5 g
Protein: 1.7 g
Cholesterol: 3.2 mg
Sodium: 33.4 mg
Southwestern Chorizo Tostada Bites


Ingredients:
flour tortillas, chorizo sausage, corn, black beans, cheddar cheese, green onion, sour cream

Directions:
Pre-heat oven to 375°F.
Spray a mini-muffin pan with cooking spray. Set aside.
In a medium skillet over medium-high heat, sauté chorizo for about 2 minutes, or until slightly browned.  Add corn, beans, and chipotle sauce, sautéing for another minute. Set aside to cool.
Cut tortilla into 24 circles using a 3-inch round cookie or biscuit cutter. Press tortilla rounds into muffin pans to create a cup, and set aside.
Add beaten eggs, 1/2 cup cheese and green onions, reserving 2 tablespoons for topping, to cooled sautéed mixture. Combine well.
Fill each tortilla cup with 1 tablespoon of egg mixture. Bake for 15 minutes in pre-heated oven, or until eggs are set and golden on top.
Remove from oven and cool slightly. Top each cup with sour cream and remaining cheese and green onion before serving.
Creamy Southwestern Dip


Ingredients:
cream cheese, low-fat sour cream, plum tomatoes, scallions, black olives, chili powder, salt, ground cumin, cilantro

Directions:
In a mixing bowl, beat together cream cheese and sour cream until well combined., Stir in all remaining ingredients until well combined., Best to chill at least 1 hour before serving.