xiaoxl/recipe_data huggingface dataset:
Eat Michigan Salad
Category: salad
By Saveur

I live in Buckeye country, that's the land of Ohio State University football to the rest of you. We love to tailgate and watch the Bowl games, and are always trying to come up with clever things to do to our biggest rivals up north, the Michigan Wolverines. The cherries and maple in this wonderful salad inspired the name. Enjoy!

Ingredients:
½ cup mayonnaise
⅓ cup pure maple syrup
¼ cup white wine vinegar
1 teaspoon white sugar
½ cup vegetable oil
salt and pepper to taste
3 heads butter lettuce - rinsed, and torn
½ cup  dried cherries
2  Granny Smith apples, cored and cut into matchsticks
4 ounces goat cheese, crumbled
3 ounces chopped candied pecans

Directions:
In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside. In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 275.5
Fat: 21.1 g
Saturated fat: 4.8 g
Carbohydrates: 17.3 g
Sugars: 12.5 g
Dietary fiber: 2.1 g
Protein: 5.6 g
Cholesterol: 10.9 mg
Sodium: 140.5 mg
Antipasto - Sassani


Ingredients:
navel oranges, anchovies, olive oil

Directions:
peal and slice navel oranges (one per person], keeping as much of the juice as possible and arrange on separate plates unless preparing a larger serving, then arrange on a platter
Top each slice with one or more anchovies and several olives.
Drizzle with olive oil.
Serve with warm Italian bread, good for soaking up olive oil and juices.
Winter Margherita Pizza


Ingredients:
olive oil, garlic, tomatoes, fresh basil, ricotta cheese, fresh mozzarella cheese

Directions:
Preheat oven to 400 degrees.
Allow bread dough to thaw in the refrigerator; remove and allow to sit at room temperature for about 20 minutes.
Drain the tomatoes and set aside.
Roll and shape the dough to cover a vented 14-inch pizza pan.
Mix olive oil and garlic in a dish, then brush mixture over dough.
Spread 2 cups of pizza cheese over the oil.
Spread tomatoes over the cheese.
Cut the basil into ribbons, and spread evenly over the tomatoes.
Slice the fresh mozzarella cheese and place the pieces in a circular pattern around the pizza.
Place 1 tablespoonful of ricotta in the middle of the pizza, and the rest between the slices of mozzarella.
Sprinkle with top with salt and pepper to your liking.
Cook for 15 minutes or until the cheese is brown and bubbly around the edges.
Taco Salad


Ingredients:
ground beef, tomatoes, onion, pinto beans, iceberg lettuce, cheddar cheese

Directions:
Brown beef; drain.
Add taco seasoning and some water.
Simmer a few minutes then add beans and simmer until cooked down as desired.
Make salad, adding meat mixture and chips last.
Serve immediately.
Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili
Category: soups-stews-and-chili
By KIKI810

My Daddy, 'born and bred' in Texas, came up with this recipe and the name for it.  It took some convincing, but I got him to allow me to share the recipe.  We love it and hope you do to. Enjoy!!

Ingredients:
3 tablespoons bacon drippings
2 large onions, chopped
8 pounds beef stew meat, or coarse ground chili beef
5 cloves garlic, finely chopped
4 tablespoons ground red chile pepper
4 tablespoons mild chili powder
1 tablespoon ground cumin
¼ cup sweet Hungarian paprika
1 teaspoon dried Mexican oregano
3 (10 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cups water
2 tablespoons salt
¼ cup dried parsley  (Optional)
1  fresh jalapeno peppers
1 cup masa harina flour

Directions:
Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano. Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.  NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!). During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired. Mix in the  , and cook while stirring for 30 minutes longer, or until desired consistency is achieved.  Taste and adjust seasonings.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 20 servings

Calories: 511.7
Fat: 35.8 g
Saturated fat: 14.3 g
Carbohydrates: 11.9 g
Sugars: 3.7 g
Dietary fiber: 3.2 g
Protein: 35.3 g
Cholesterol: 121.6 mg
Sodium: 1105.8 mg
Simply Potato Cake Bruschetta #SP5


Ingredients:
eggs, parmesan cheese, fresh basil leaves, roma tomato

Directions:
Preheat oven to 425 degrees F.
In a medium bowl, combine potatoes and beaten eggs. Using a tablespoon, spoon into 12 potato cakes on a non-stick cookie sheet. Bake at 425 degrees F. for 8 minutes.
Remove from oven. Turn potato cakes. Return pan to oven and bake for 4 minutes. Remove from oven.
Preheat oven to broil.
Mound one tablespoon Parmesan cheese on each potato cake. Place under the broiler and broil for 3 minutes. Remove from oven. Cool on pan for 3 minutes.
Place 2 basil leaves over the cheese on each potato cake, then top with diced tomatoes. Place on serving platter and enjoy!
Orange and Cinnamon Iced Tea


Ingredients:
water, tea bags, water, granulated sugar, cinnamon sticks, orange, zest of

Directions:
In a medium pot, bring 8 cups of water to a boil.
Once the water boils, add the tea bags and remove from heat.
Let the tea steep for 4 minutes.
Remove tea bags and let the brewed tea cool.
Once the tea is cooled, add the orange-cinnamon syrup. Mix thoroughly. Transfer to a serving pitcher and add ice.
Serve and enjoy!
To Make the Syrup:
In a small saucepan, mix the water, orange juice and sugar. Add the cinnamon sticks and orange zest.
Turn heat to medium-high. Stir mixture frequently until it comes to a boil.
Once the mixture boils and the sugar has dissolved, remove saucepan from the heat.
Allow the sugar mixture to cool. It will thicken a bit once cooled.
Strain mixture to remove cinnamon sticks and any large pieces of orange zest.
Add cooled sweetener to brewed tea.
Spinach and Mushroom White Lasagna, No-Boil


Ingredients:
butter, onion, garlic cloves, frozen chopped spinach, pepper, salt, flour, chicken broth, vegetable broth, 2% low-fat milk, dried thyme, dried basil, havarti cheese, gouda cheese

Directions:
Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
Add the onions and garlic, and sauté for 3 minutes.
Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
Combine the shredded cheeses together until well mixed.
Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
Lay 5 noodles in a single layer in the pan.  (Four the long way and one broken-off one the short way.].
Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
Repeat the process, ending with the sauce.
Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
Remove from oven and let sit a few minutes before serving.
Simple Antipasto Salad (The Way My Mom Made It)


Ingredients:
iceberg lettuce, tomatoes, part-skim mozzarella cheese

Directions:
Remove outer leaves and wash the iceberg lettuce and pat dry.
Chop and shred the iceberg lettuce and place in large bowl.
Chop the 1/4 inch-thick salami slices into bite-sized chunks.  Add to the iceberg.
Chop tomatoes, add to the iceberg.
Sprinkle salad with desired amount of shredded mozzarella cheese.
When ready to serve, pour over your favorite Italian dressing and toss to coat.
Note: If you know there won't be enough people to finish the salad in one sitting, assemble only a small amount to serve at the time, and keep the rest of the prepared ingredients in separate containers in the fridge and assemble right before eating to prevent sogginess.
Cherry Glazed, Bacon Wrapped, Pork Tenderloin


Ingredients:
red wine vinegar, pork, bacon

Directions:
Place the Cherry Preserves in a sauce pan over medium heat until it melts. Add the Blacken and vinegar and stir it up good. Let this simmer for about 5 minutes.
Blend with a food processor, blender, or an immersion blender (like I did]. The whole cherry will help thicken the sauce.
As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
Pork Tenderloin normally comes 2 / pkg., Separate them, rinse, then remove the silver skin, and any grizzle that might be there. The ones that I had also had a piece on the end that I removed, in order to make each piece more uniform in size.
Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
I use a thick cut bacon, this time it happened to be coated with black pepper. I removed most of the pepper, then toothpicked 3 slices bacon per tenderloin, in a spiral, leaving about 1" in between each slice as it wrapped around. I didn't put any additional seasoning on at this time, because the bacon already had plenty of pepper to it, and the bacon would provide the salt.
Cook on a medium grill until the meat reaches an internal temperature of 140 - 145 degrees. The meat should be barely pink inside, and will be real moist.
Begin basting with the Cherry Glaze, about 15 minutes before they're done.
When it's done, place it on a platter, cover with aluminum foil, and let it rest about 15 minutes before carving. When carving, slice it into 1/2" slices on an angle to give larger pieces.
Ron's Note:
Be sure to remember to remove the toothpicks when carving, and try to cut all the way through in one slice of the knife. Otherwise you might end up with jagged slices.
Samoan - Orange Passion Fruit - Ade


Ingredients:
passion fruit juice, lime juice, soda water

Directions:
Mix the fruit juices together and add sugar syrup to taste.
The amount of syrup you will use will depend on you as the passionfruit is strong and tart in flavor.  Tropical fruits are generally tarter.
Next add the cold soda water and serve in large glasses filled with ice.
Garnish with an orange slice and enjoy.
This is best when served cold.
Chocolate Mascarpone Pudding


Ingredients:
sugar, vanilla, mascarpone, marsala, walnuts

Directions:
In a big metal bowl, beat the egg yolks and sugar until light and fluffy.
Place the bowl over a saucepan, half filled with simmering water, and whisk until  “ribbons” form.
Still whisking, add the vanilla, cocoa, and mascarpone; beat until smooth.
Slowly add the Marsala, whisking constantly until the mixture thickens.
Remove form the heat and spoon into pudding bowls, about ½ cup each.
Chill until set.
Pipe the whipped cream on top and sprinkle with the nuts.
Honey Brown Rolls or Loaves
Category: bread
By SER

This bread is just like the bread served at several famous casual dining chains. It's very moist, sweet and just hard to stop eating!  Great with soup.

Ingredients:
1 ½ cups warm water (75 to 85 degrees F, 25 to 30 degrees C)
1 tablespoon white sugar
2 tablespoons butter, softened
½ cup honey
2 cups bread flour
1 ⅔ cups whole wheat flour
1 tablespoon vital wheat gluten  (Optional)
1 tablespoon unsweetened cocoa powder
2 teaspoons instant coffee granules
1 teaspoon salt
2 ¼ teaspoons bread machine yeast
2 teaspoons sesame seeds for sprinkling  (Optional)

Directions:
Place the water, sugar, butter, honey, bread flour, whole wheat flour, vital wheat gluten, cocoa powder, instant coffee granules, salt, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Set the machine for the dough setting, start, and allow machine to complete cycle. Remove the bread pan with dough from the machine, and set pan into warm water (about 90 degrees F, 32 degrees C). Cover the top of the pan with a towel, and allow the bread to rise in the pan until doubled, about 1 hour. Turn the dough out onto a floured work surface, punch down, and divide into 12 equal pieces for rolls, or 3 pieces for small loaves. Form the dough into balls. Line a baking sheet with parchment paper, and place rolls on the prepared baking sheet. Sprinkle with sesame seeds. Place the baking sheet into a warm place, and allow to rise until bread is doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Spray the inside of the preheated oven with water, and immediately place rolls in oven. Bake until rolls are light golden brown, 15 to 20 minutes. For loaves, bake until browned and they sound hollow when tapped, 20 to 25 minutes.

Prep time: 1 hr 10 mins
Cook time: 15 mins
Total time: 2 hrs 55 mins
Yields: 1 dozen rolls

Calories: 212.1
Fat: 3 g
Saturated fat: 1.4 g
Carbohydrates: 42.3 g
Sugars: 12.8 g
Dietary fiber: 3 g
Protein: 6 g
Cholesterol: 5.1 mg
Sodium: 210.7 mg
Gingerbread Coffee Cake


Ingredients:
unsalted butter, all-purpose flour, baking soda, baking powder, salt, sour cream, brewed coffee, sugar, eggs

Directions:
Preheat the oven to 350ºF. Butter a 9-inch square cake pan, line with foil, and butter again.
In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.
Roasted Garlic Butter Spread


Ingredients:
butter, garlic, parmesan cheese, ground black pepper, paprika, garlic juice

Directions:
Cut off the top of a garlic head. Place on a piece of foil. Sprinkle with 1 Tablespoon oil and salt & pepper, wrap foil around garlic. Bake 1 hour at 350.
Push roasted cloves out of the garlic into a microwave safe bowl, mash with a fork.
Add butter to the bowl and microwave until butter softens.
Add the rest of the ingredients, mix well.
Bayou Samburger Hamburger


Ingredients:
roasted garlic, pepper, salt, onions, American cheese, edam cheese, green leaf lettuce, roma tomatoes, pickles, olive oil, mayonnaise, Heinz ketchup

Directions:
Roast garlic in oven until golden brown (about 30 minutes @ 300 in a small clay roaster], let cool, dice very fine.
Listed is 1 teaspoon of spices. Well this site won't accept an name brand spices, I use Bayou Sam's Triple Blast which is equal parts of Tony's, Cajun Rajun, Slap Yo Mama (hot] and half part cayenne mixed well and stored dry, dark and cool.
Using only the best quality, fresh ground chuck (I get a chuck roast and have them grind it, that way you know it's all chuck], make 4 loose 10oz balls, next incorporate a clove of the finely diced roasted garlic and form into UNuniform patties 1/2-3/4" thick.
Sprinkle or coat to taste with Limon Salt, garlic pepper and Bayou Sam's Triple Blast!
Coat onion slices lightly with olive oil and place. on medium to high heat grill. After you've seared. each side well, place beef patties on grill and place onion on top of patty. Keep on patty until. just before topping patty with either or both cheeses. Discard or save onion, you're choice.
Sear patties on 600*, rotate 90* after 3 minutes (mind flairups], flip and cook 3 more minutes then move off to 450 part of grill, finish to desired doneness.
If you're lucky (or trashy] enough to still have a coffee can of grease on your stove, coat both. sides of the Hawaiian Rolls and toast on a flat griddle or the grill.
Build your burger with your favorite condiments.
These listed are some of mine.
Enjoy the summer while you can. With great Sides like these: "Pecos Sweets" Cantaloupe, Well chilled Black Diamond Watermelon Hearts.
Beverage of choice: Raspberry Sun Tea with Lime.
Strawberry Pavlova
Category: trusted-brands-recipes-and-tips
By Egg Farmers of Ontario

This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.

Ingredients:
4  large egg whites egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch salt
1 cup sugar
1 tablespoon cornstarch
1 tablespoon white vinegar
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons orange liqueur
4 cups strawberries

Directions:
Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended. On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre. Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C). Remove from oven and let cool. When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

Prep time: 40 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 55 mins
Yields: 10 servings

Calories: 280.9
Fat: 17.8 g
Saturated fat: 11 g
Carbohydrates: 27.9 g
Sugars: 24.1 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 65.2 mg
Sodium: 41.2 mg
Dijon Mustard (From Sara Moulton)


Ingredients:
mustard powder, water, cider vinegar, dry white wine, onion, shallot, garlic, bay leaf, whole black peppercorns, fresh lemon juice, kosher salt, sugar

Directions:
In a bowl stir together mustard flour and water to make a paste.
In a saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns, and juniper berries and bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds.
Strain mixture, cover and chill. Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes.
Transfer the mustard mixture to a saucepan, bring to a simmer over low heat and cook for 15 minutes. Remove from heat and allow to cool.
Transfer to a steril jar and seal tightly, and store on a dark cool shelf for at least 6 weeks before using (although it will keep unopened for years]. Mustard should be refrigerated once open and will keep for 6 months.
One Bowl Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour

Directions:
In a microwave glass bowl, microwave chocolate until it is melted., Stir in all other ingredients., Grease a 13 x 9 pan., Bake at 325* for 30 minutes, until toothpick comes out clean., Do not overbake!, Frost if desired.
Gluten-Free, Soy-Free, Vegan Chocolate Cheesecake


Ingredients:
raw sugar, coconut oil, yogurt, raw sugar, raspberries, powdered sugar

Directions:
In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Press the mixture on the bottom of a 7 or 8-inch (18 cm - 21 cm] springform pan. Set aside.
Preheat the oven to 350°F/180°C.
In a sauce pan, heat almond milk under a low heat and add broken pieces of chocolate. Stir until the chocolate is completely melted. Do not boil the milk.
In a blender, mix yogurt, sugar, and flour. Add the chocolate milk mixture and mix again. Pour in the springform pan.
Bake for 45-60 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
Store in the refrigerator overnight.
Garnish with raspberries and powdered sugar if desired before serving.
Instant Pot® Salsa Chicken
Category: meat-and-poultry
By Tammy Lynn

An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.

Ingredients:
1 pound frozen skinless, boneless chicken breast halves
1 (1 ounce) packet taco seasoning mix
½ cup salsa
½ cup low-sodium chicken broth

Directions:
Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with  . Pour salsa and chicken broth on top. Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.

Prep time: 5 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 2 servings

Calories: 300.1
Fat: 4.8 g
Saturated fat: 1.4 g
Carbohydrates: 13.9 g
Sugars: 4.6 g
Dietary fiber: 1 g
Protein: 45.9 g
Cholesterol: 118 mg
Sodium: 1545.5 mg