xiaoxl/recipe_data huggingface dataset:
Stuffed Cabbage Leaves


Ingredients:
cabbage, beef mince, rice, onion, pepper, butter, flour, eggs, lemons

Directions:
Bring a large saucepan of water with salt to the boil.
Meanwhile remove outer leaves and hard stalk from the cabbage.  Wash it and put into the boiling water for 10 minutes.
Mix the mince with the rice, salt & pepper and knead together well.
Take each cabbage leaf separately and put on each one a tablespoonful of the mince mixture.  Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape. Place some spare cabbage leaves on the bottom of the pan then put the stuffed leaves in concentric circles.
Place a heavy plate on top of them to prevent them from breaking up during cooking.
Pour water to cover them and boil for 60-80 minutes.
When they are cooked put them on a flat dish and prepare the sauce. Put the rest of the butter to melt, add the flour and  stir.
Add some stock from the cooked leaves, stirring all the time and beat in the eggs with the lemon juice.  Take the sauce off the heat.  Serve the cabbage rolls with the sauce poured over them.
Melting Butter Cookies


Ingredients:
butter, flour, cornstarch, powdered sugar, vanilla, butter, powdered sugar, milk

Directions:
Preheat oven to 350.
Cream butter until fluffy.
Add in powdered sugar and vanilla.
Mix in flour and cornstarch slowly.
Roll into 1" balls and place on parchment paper lined cookie sheet.
Bake for 15 minutes until bottoms are light brown.
Cool.
For icing, melt butter and mix in flavoring (i.e. almond, peppermint.] If its too stiff, mix in a little milk at a time.
Meatloaf - Family Secret Ingredient


Ingredients:
ground beef, egg, onion, horseradish, ketchup, mustard, sugar, salt, milk

Directions:
Combine meat and egg in a large bowl ., Mix all other ingredients with scalded milk., Add milk and meat together and mix well., Press into a greased loaf pan and bake at 350* for 1 hour.
Roast on Toast: Featuring Chicken With Red Onion


Ingredients:
red onion, olive oil, garlic cloves, dried thyme, dried rosemary

Directions:
Preheat the oven to 425 Degrees F. Line a rimmed baking sheet with foil. In a small bowl, combine the oil, garlic, thyme, and rosemary.
Arrange the bread on the baking sheet in a single layer. Place the chicken on top of the bread and scatter the onion around the chicken. Sprinkle with salt and pepper, and then drizzle the garlic-herb oil all over.
Roast until the chicken is just cooked through and the bread toasted, about 35 minutes.
Spoon Bread Soufflé


Ingredients:
butter, margarine, cornmeal, sugar, salt, boiling water, 1% low-fat milk, eggs, baking powder

Directions:
Preheat oven to 450°F.
Use the butter or margarine to grease two 2-cup baking dishes.
Sift the cornmeal, sugar and salt together.  Pour in the water and stir until smooth.
Beat in the milk, eggs and baking powder.
Pour the batter into the greased dishes.  Set on a cookie sheet and bake for 25-30 minutes, until puffed and golden brown.
Stump on a Log Chocolate Cake


Ingredients:
confectioners' sugar, cocoa powder, vanilla, butter, instant coffee powder, milk, cream cheese, sugar, butter, margarine, frozen non-dairy topping, all-purpose flour, cocoa powder, baking powder, salt, eggs, sugar, vanilla, butter, confectioners' sugar

Directions:
MOCHA FROSTING: Combine all the ingredients together in a bowl and then slowly add milk, (adding more if necessary]. Mix until well blended to a smooth consistency. Refrigerate til needed.
CHEESECAKE FILLING: Place chocolate chips in small microwave-safe bowl. Microwave 30 seconds; stir. If necessary, microwave at an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.
Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended. Refrigerate until needed.
CAKE: Preheat oven to 350°F Line the bottom of a rimmed cookie sheet with parchment paper.
In small bowl, combine flour, cocoa, baking powder and salt. Set aside.
In large bowl, beat eggs, sugar, and vanilla until thick and creamy, about 4 minutes. Beat in flour mixture and melted butter. Spread in prepared pan and bake 10-14 minutes or until done.
Sprinkle  a clean kitchen towel generously with confectioners sugar. Immediately invert cake onto towel. Gently peel off parchment paper. Roll warm cake from the long end with towel inside. Place seam side down on wire rack to cool.
Unroll cake. Stir cheesecake filling and spread onto cake within 1/2" of edges. Roll back up using the towel to help guide a good seal (like making sushi with a bamboo sheet]. Cover with plastic wrap. Refrigerate for one hour, seam side down.
ASSEMBLY: Cut of 1/4" of each end. Cut off 1/3 of an end of the cake on the diagonal. Place the longer piece onto the platter you will be serving on. Place the short end on the side of the long piece to resemble a log with a thick branch sticking out.
Stir frosting to get it creamy again as this will make it easier to frost the cake. Spread frosting all over the cake with frosting except the ends. Using the tines of a fork, create the bark of the tree. Keep cake refrigerated.
Meaty Calico Beans


Ingredients:
ground beef, bacon, onion, ketchup, salt, brown sugar, mustard, vinegar, white sugar, kidney bean, butter beans, garbanzo beans

Directions:
Brown beef and bacon; drain.
Add onion cook until transparent.
Add the rest of the ingredients and heat.
Simmer 10 minutes and serve.
Smoked Turkey Pockets With Apple Slaw


Ingredients:
Alpine Lace reduced-fat swiss cheese, granny smith apple, celery, mayonnaise, alfalfa sprout

Directions:
Peel and dice apples into very small pieces,, Fine dice celery., Blend apples and celery together add mayonnaise., Set aside., Cut pita pockets in half fill with the turkey and cheese., Top with apple slaw and alfalfa sprouts.
Ciabatta (An Italian Bread)


Ingredients:
fast rising yeast, warm water, flour, fast rising yeast, milk, olive oil, warm water, flour, salt, warm water

Directions:
Sponge: In a mixer bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours.
Dough: Add the yeast to the milk, stir and let it stand 3-4 minutes to be sure the yeast is working (it should foam up].
Add the yeast mixture, water and oil to the sponge and mix with a dough hook.
Add 2 cups of flour and the salt and knead for 2 minutes at low speed.  Add the remaining flour slowly and knead for 3 more minutes, adding more water, until the dough begins to pull from the sides of the bowl.
The dough should be quite soft and wet - a lot like a thick mud - this is why it cannot be kneaded by hand.  Add the last of the flour slowly. Add a little more water, if necessary.  (You may have to stop the mixer to scrape the sides of the bowl once or twice. As the dough kneads, you will see it turn from a puddle of mud to a sticky dough with long, long strings of gluten forming and stretching from the sides of the bowl to the ball of dough on the hook].
Cover or place in a large, oiled bowl and let rise in a warm place for about 1 to 1 1/2  hours or until TRIPLED in size and bubbly.
Get three baking sheets and sprinkle them with flour. Take a spatula and carefully spoon out a third of the still very sticky dough onto each. Try not to deflate the dough too much, although it will deflate some, you can't really help it.
Since ciabatta means slipper in Italian, try to make each loaf the length of a man's shoe. If you spoon the dough out to one edge, and sort of use your spatula to guide it in a ribbon down the baking sheet you can preserve the light strands or striations in the dough, which will look nice when it's proofed and baked. The loaves will probably be about an inch thick. If you want to give them a nicer shape, flour your hands lightly and neaten up the edges into an oblong. Think shoe, not loaf! Think rustic - don't make the loaves overly neat and perfect, you want a rustic look. Flour your hands again and very gently pat the tops of the loaves to flour them, or sprinkle them with flour if you're afraid of smushing them.
The dough will still be like glue at this point, so don't even try to handle it much. It's a mess, and that's the way it needs to be. Let them proof for 30-40 minutes, or until a little less than double.
Preheat oven to 220°C/425°F.
Bake the bread for 25-30 minutes (22-25 minutes if using stones or tiles] or until bread just begins to turn light golden-brown. During the first 10 minutes, brush or spray  the bread lightly with water twice (spraying is faster - you don't want the heat escaping from the oven].
Enjoy!
The Best Pork Chop Casserole


Ingredients:
milk, water, onion, potatoes, Velveeta cheese, prepared stuffing

Directions:
In a 13 x 9 pan, spray w/ non stick spray.
Preheat oven to 350 degrees.
Place potatoes on bottom of pan then place.
onions and then cheese, salt and pepper, ( this makes the potatoes Augratin].
Place pre-cooked chops on top of the cheese.
Add the soup to either water or milk and pour over the chops,add just enough liquid to thin out but still have a thick consistency.
Cover with foil.
Cook for about 45 minutes or until potatoes are done.
Top with the stuffing and return to oven uncovered for additional 15 minutes.
Try to serve by scooping out the chop with the potatoes and it will be a nice serving.
Serve with a veggie or salad. Enjoy!
Creamy, Cheesy Potato Soup


Ingredients:
water, onion, butter, flour, red pepper flakes, milk, heavy cream, sugar, chicken broth, bacon

Directions:
Bring water to a boil in a medium saucepan.
Add potato cubes and stir to make sure they are just covered with water.
Cook potatoes until fork tender, maybe 10 minutes.
Drain potatoes and set aside.
In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :] ].
Add red pepper flakes and salt & pepper.
Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
Start adding the milk and cream and stir until smooth.
Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
Add the sugar and the shredded cheese.
Stir until cheese is melted.
Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.
Sunflower Twist


Ingredients:
strong white flour, dry yeast, salt, warm water, sunflower seeds, egg, water

Directions:
Place white flour, wholemeal flour, yeast and salt into stand mixer (Obviously this can be done by hand to] mix to combine dry ingredients.
Add apple juice, oil and enough water to get a soft dough. Add about 2/3 of the sunflower seeds.Kneed for about 5 minutes.
Spray a bowl with oil place dough in and spray the top with oil, cover with plastic wrap and leave in a warm place to double in size about 1 hour.
Remove the dough from the bowl onto a flowered surface, divide in half.
Shape each piece into a sausage about 25cm long. Twist the two sausages together, firmly pinching the ends.
Place on cookin tray and leave to rise for 1hour.
Pre heat oven to 230°C.
Beat egg with about 1table spoon of tap water and brush over the dough, sprinkle with remaining sunflowers.
Bake in pre heated oven for 10 min then reduce temp to 200 C and bake for a further 20 minute.
Cornmeal Sourdough Waffles


Ingredients:
buttermilk, sugar, white flour, whole wheat pastry flour, eggs, yellow cornmeal, butter, baking soda, salt, vanilla, cinnamon

Directions:
Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
Next morning, while waffle iron is preheating, beat egg whites until stiff.
Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
Place on wire racks to cool completely before packaging and freezing.
To reheat, toast in toaster oven to desired degree of crispness.
Please note that the cook time does not reflect the overnight proofing of the batter.
Simple Rice Side (Rice Cooker)


Ingredients:
butter, garlic, onion, rice

Directions:
In rice cooker sauté frozen veg, garlic and chopped onion in the butter for a minute or 2
Add uncooked rice, stir, sauté for another minute
Add chicken stock, turn rice cooker to rice setting.
When rice setting is finished, let rice steam on warm for a further 10 min then fluff rice with a wooden spoon.
Ricotta Ice Cream


Ingredients:
fresh ricotta, caster sugar

Directions:
Blend ricotta and sugar in food processor till smooth., Transfer to a large bowl., Fold cream through ricotta., Transfer to a freeerproof container., Freeze for 6 hours., Serve scoops with fruit.
Creamy Cauliflower Soup


Ingredients:
cauliflower, onion, soymilk, cumin, ginger powder, cilantro, parsley

Directions:
All all ingredients to a soup pot and bring to a boil.
Simmer uncovered for 10 minutes until vegetables are tender.
Use an immersion blender to puree.  (or transfer to a blender]
Salt and pepper to taste. Garnish with cilantro or parsley.
For vegetarian version, serve with dollop of sour cream.
Stove Top Margarita Chicken With Fresh Corn Relish


Ingredients:
boneless chicken breasts, butter, garlic cloves, Tabasco sauce, lime zest, red onion, red bell pepper, fresh cilantro, lime, juice of, lime

Directions:
Mix together all marinade ingredients in a large zip-top bag. Season with salt and pepper to taste, and add chicken breasts.
Marinate chicken overnight, or at least 8 hours.
When ready to cook, heat butter in a large skillet.
Add chicken breasts and brown for 5-6 minutes per side.
Pour in about 1/2 cup of the marinade,cover, and cook over medium heat for about 15-20 minutes, until chicken is done, checking and turning chicken once, halfway through.
Meanwhile, mix together corn relish ingredients, and stir well to blend.
When chicken is done, place on a serving platter, with the corn relish, over the top of all, or on the side, however you prefer.
Garnish with lime slices.
Asparagus With Pine Nuts


Ingredients:
asparagus, olive oil, lemon juice, pine nuts, parmesan cheese

Directions:
Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.
Curried Chicken Salad With Nectarines


Ingredients:
nectarines, celery, green onion, buttermilk, lemon juice, salt, curry powder, fresh ground black pepper

Directions:
"Combine first 4 ingredients in a large bowl.  Combine mayonnaise and next 5 ingredients (through pepper] in a small bowl, stirring well with a whisk.  Drizzle mayonnaise mixture over chicken mixture; toss gently to coat.  Sprinkle with almonds."
Instant Pot® Creamy Cabbage Sausage Soup
Category: soups-stews-and-chili
By thedailygourmet

Using the Instant Pot® ensures a quick comforting soup that can be ready in no time.

Ingredients:
2 tablespoons butter
1 medium onion, chopped
1 pound sage pork sausage
1 cup water
1 teaspoon chicken soup base (such as Better than Bouillon®)
1  russet potato, diced
2 cups chopped cabbage
1 pinch garlic salt, or to taste
ground black pepper to taste
1 pinch ground allspice  (Optional)
½ cup milk, divided
½ cup half-and-half, divided
2 tablespoons all-purpose flour
2 teaspoons chopped fresh dill, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes. Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again. Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 475.9
Fat: 34.5 g
Saturated fat: 14.7 g
Carbohydrates: 21.6 g
Sugars: 4.7 g
Dietary fiber: 3 g
Protein: 20 g
Cholesterol: 94.2 mg
Sodium: 1370.4 mg
Grilled Cod
Category: seafood
By Jenny Crocker

Grilled cod fillets basted with butter, lemon, and green onion.

Ingredients:
2 (8 ounce) fillets cod, cut in half
1 tablespoon Cajun seasoning
½ teaspoon lemon pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
1  lemon, juiced
2 tablespoons chopped green onion (white part only)

Directions:
Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates. Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes. Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 152
Fat: 6.6 g
Saturated fat: 3.8 g
Carbohydrates: 2.2 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 20.3 g
Cholesterol: 63.4 mg
Sodium: 660.6 mg
Caramel Apple Oat Squares


Ingredients:
light brown sugar, butter, quick-cooking oats, pecans, salt, granny smith apples, all-purpose flour, vanilla ice cream

Directions:
Preheat oven to 375*. Grease a 13x9 inch baking ban.
Combine brown sugar and butter in a medium bowl. Beat with an electric mixer set at high speed until light and fluffy. Add oats, pecans and salt and mix well. Reserve 1 cup of oat mixture.
Press remaining oat mixture over bottom of prepared baking pan.
Combine apples and flour in medium bowl and toss to coat. Spread the apple mixture over the prepared layer.
Drizzle the caramel ice cream topping over the apple mixture. Sprinkle with the reserved oat mixture. Bake for 25 minutes.
Cool in pan on a wire rack. Cut into 12 squares.
Roasted Garlic Mashed Potatoes
Category: side-dish
By Kathleen Burton

Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.

Ingredients:
1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
½ cup milk
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 171.7
Fat: 7.9 g
Saturated fat: 4.1 g
Carbohydrates: 23.5 g
Sugars: 1.7 g
Dietary fiber: 2.2 g
Protein: 2.8 g
Cholesterol: 16.5 mg
Sodium: 294.5 mg
Vineyard Punch


Ingredients:
port wine, frozen unsweetened strawberries, of fresh mint, sugar, lime slice

Directions:
Combine 1st 3 ingredients w/sugar & lime slices in large saucepan. Bring to a boil, reduce heat & simmer 5-10 minutes.
Remove from heat & cool. Strain into large bowl, cover & chill for at least 1 hour.
Pour over ice mold in punch bowl, add sparkling wine + bitters & serve immediately in wine glasses.
NOTE: Yield was based on 2 5-oz servings per person.
SERVING IDEA: I hate waste & think it would be a good idea to reserve the strawberry solids strained from the simmered wine, puree them w/an immersion blender or food processor & freeze the puree in an ice cube tray to use in place of the suggested ice mold. :-].
Grandma's Crustless Baked Cheesecake Pie


Ingredients:
reduced-fat cream cheese, eggs, low-fat sour cream, vanilla extract

Directions:
Preheat oven to 350 degrees.
Smooth all filling ingredients together in a large bowl.  Place filling in a 9-inch glass pie plate and bake for 35-40 minutes, until golden.  Let cool for 10 minutes.
Meanwhile, stir together topping ingredients and spread on top of cheesecake.
Refrigerate for at least 4 hours before serving.
Cheesy Zucchini Casserole


Ingredients:
zucchini, tomatoes, onion, salt, pepper, parmesan cheese, feta cheese, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
In large pan, boil sliced zucchini for about 8 minutes, until tender, then drain.
Spray a 7x11 inch dish with cooking spray.
Cover the bottom of the dish with sliced tomatoes.
Layer zucchini.
Season with salt, pepper, and minced onion.
Sprinkle with parmesan cheese and feta cheese.
Repeat layers.
Top off casserole with mozzarella cheese.
Bake uncovered for 45 minutes.
World's Easiest Chili


Ingredients:
onion, ground turkey, ground beef, cumin seed, tomatoes, kidney beans, black beans, red chili powder, black pepper, salt

Directions:
Brown meat, drain.
Heat oil over medium heat, add onions and cumin seeds until onions are clear and seeds pop.
Add tomatoes, beans, meat and all seasonings.
Simmer over low-medium heat for 15-20 minutes.
Note: you can add just about anything to this to jazz it up to your level. We add hot sauce and one chopped green chili. The cumin REALLY brings out the flavors.
Awesome Slow Cooker Buffalo Wings
Category: appetizers-and-snacks
By amylrowe

I made these wings for Super Bowl®; they were gone in five minutes and super-easy to make! Serve with ranch or blue cheese dressing.

Ingredients:
1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)
½ cup butter
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1 (4 pound) frozen chicken wing sections, thawed
½ cup butter
1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)

Directions:
Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes. Place chicken wings into slow cooker and pour sauce mixture over wings. Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more. Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets. Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes. Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.

Cook time: 4 hrs 30 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 385.5
Fat: 34.4 g
Saturated fat: 17.7 g
Carbohydrates: 3.5 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 16.1 g
Cholesterol: 108.6 mg
Sodium: 2472.2 mg