xiaoxl/recipe_data huggingface dataset:
Auntie Em's Steak and Potato Pie


Ingredients:
unsalted butter, all-purpose flour, salt, sugar, beef ribs, carrots, russet potatoes, unsalted butter, yellow onion, frozen green pea, flour, beef broth, cognac, dry red wine, fresh rosemary, fresh thyme, salt, ground black pepper, egg, water

Directions:
For the pate brisee:  Cut the butter into very small pieces and place in the refrigerator or freezer while you work with the other ingredients.
Place the flour, salt, and sugar in a food processor and pulse to combine.
Add the butter pieces to the dry mix and pulse until mixture forms coarse crumbs, about 10 to 15 seconds.
Add 3 tablespoons ice water to the mixture and pulse until dough comes together and holds together when you pinch the dough between your fingers.
Pour the dough out onto a cutting board and shape into a ball without overworking the dough.
Divide into two balls and shape each into a flat round disk.
Wrap each disk in plastic wrap and refrigerate one hour.
For the steak and potato filling and pie assembly:  Place the potatoes in a pot of cold water.  Bring to a boil.
After 10 minutes, add the carrots and cook 5 to 10 minutes more until both the potatoes and carrots are fork tender.
Drain and set the vegetables aside.
Melt the butter in a wide saute pan and add the onions.  Cook until translucent.
Sprinkle in the flour and stir and cook 5 minutes, but do not brown.
Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens.
Add cognac, rosemary, thyme, salt, and pepper and cook 5 more minutes.
Add the beef, potatoes, carrots, and frozen peas to this sauce and mix gently.
Pour mixture into a 2 quart casserole, souffle dish, or large ramekins if you're making individual potpies.
Roll out the pastry dough into one large circle and place over the dish or cut the pastry to fit the individual ramekins.
Press down the pastry over the edges of the dish, folding them as necessary.
Fill pie plate or large ramekins with steak and potato filling.
Beat together the egg and water and brush over the top of the pastry to give a nice glossy finish to the crust.
Cut a few steam vents in the pastry and bake at 425 for 35 minutes until golden brown.
Snicker  Doodle  Coffeecake


Ingredients:
flour, brown sugar, cinnamon, shortening, sugar, egg, milk, flour, baking powder, vanilla

Directions:
cream.
sugar  and shortening.
beat in egg.
sift flour and baking  powder  together.
add alternately  with milk.
add flavorings. it will be thick
pour into oiled 7x12 " pan.( i used   smaller pan ].
combine topping ingredients.
sprinkle  on cake.
bake in 325 degree oven 25 minutes( i did about 45- 50 minutes ].
it says 15 big servings ,i have my doubts. not even close.
Buffalo Ranch Chicken and Cheese Dip
Category: appetizers-and-snacks
By Cookin'Momma

This is a creamy, hearty dip that works well for a gathering. It's not light, and is a good option when you are serving close to meal time, but don't want to prepare a full meal. I serve this with multigrain tortilla scoops.

Ingredients:
1 (8 ounce) package cream cheese, softened
2  cooked chicken breasts, shredded
½ cup buffalo wing sauce
¼ cup ranch salad dressing
¼ cup sour cream
1 ½ cups shredded Colby-Monterey Jack cheese
1 (16 ounce) package scoop-shaped tortilla chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Evenly sprinkle Colby-Monterey Jack cheese over dip. Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 16 servings

Calories: 290.3
Fat: 19.3 g
Saturated fat: 7.7 g
Carbohydrates: 20.7 g
Sugars: 0.5 g
Dietary fiber: 1.5 g
Protein: 9.8 g
Cholesterol: 39.2 mg
Sodium: 510 mg
Shrimp & Wild Rice


Ingredients:
small shrimp, onion, red bell pepper, butter

Directions:
Cook rice as directed.
Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
Mix with the cooked rice.
Fold in cooked shrimp.
Spread evenly into a greased 8X11 inch baking dish.
Cover with crushed Ritz crackers.
Drizzle with 4 tablespoons melted butter.
Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
Serve with salad and garlic bread.
Pork Chops in Corn Flake Crumbs


Ingredients:
"margarine"

Directions:
Preheat oven to 350 degrees.
Cover baking sheet with foil and spray with non-stick cooking spray (or lightly coat with cooking oil].
Dip pork chops in melted margarine.
Coat generously with corn flake crumbs.
Place in a single layer on the baking sheet.
Drizzle with remaining melted butter.
Bake for about 1 hour.  You don't have to turn these over.
Oven-Baked Teriyaki Chicken Thighs
Category: world-cuisine
By thedailygourmet

Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.

Ingredients:
½ cup pineapple juice
½ cup reduced-sodium soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 ½ pounds boneless, skinless chicken thighs
1 teaspoon toasted sesame seeds

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes. Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs. Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 184
Fat: 8.3 g
Saturated fat: 2.2 g
Carbohydrates: 5.6 g
Sugars: 2.5 g
Dietary fiber: 0.2 g
Protein: 20.4 g
Cholesterol: 70 mg
Sodium: 773.9 mg
The Motherloaf


Ingredients:
oats, ground pork, fresh parsley, celery, ketchup, green pepper, Worcestershire sauce, kosher salt, fresh ground black pepper, paprika, yellow mustard, dried marjoram, dried thyme, seasoning salt, eggs, potatoes, salt, milk, sour cream, unsalted butter, fresh ground black pepper

Directions:
For the meatloaf:
Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray.
Combine the cracker crumbs, oats and milk to soften in a medium bowl. Combine the ground chuck, ground pork, onions, milk, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl. Add the oats mixture and mix well, but do not over-mix.
Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan. Smooth the tops of each portion. Bake until the internal temperature reaches 165 degrees F, about 30 minutes. Unmold and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.].
For the mashed potatoes:
Peel the potatoes and cut into 1-inch pieces. Place in a pot covered with cold salted water and bring to a boil. Cook until the potatoes are fork tender, 15 to 20 minutes. Drain well. Place the potatoes, milk, sour cream and butter in a mixing bowl and mash until smooth. Season with salt and pepper.
For immediate enjoyment, using ice cream scoop, scoop the potatoes on top of a meatloaf cupcake. Serve with your favorite gravy.
Easy Roast Beef Dip with Au Jus


Ingredients:
beef broth, water

Directions:
Spray crockpot with non stick spray., Place roast in crockpot., Combine all other ingredients and whisk until smooth., Pour over roast., Cover and cook on high for 6 hours or low for 10 to 12 hours., Shred beef and trim fat., Place meat back in juice., Serve on French rolls., Fill rolls with beef and add a little beef juice to sandwich.
Fresh Tuna Steaks on a Bed of Couscous


Ingredients:
chicken broth, couscous, green onions, bell pepper, lemon zest, chickpeas, olive oil, tuna steaks, onion, Italian parsley, garlic cloves, fresh basil, dried basil, dry white wine, plum tomatoes, canned tomato, kalamata olive, capers, fresh basil, olive oil

Directions:
In a medium pot place the chicken broth over medium heat and bring to a boil.  Add the uncooked couscous, chopped green onion, chopped bell pepper, grated lemon zest, and chick peas.  Stir all well.  Cover and remove from heat.  Set aside.
Heat 4 tablespoons olive oil in a large frypan.  Add the fish steaks in a single layer not touching, sprinkle the minced onion and parsley all around  and on the tops.  Sear the fish about one minute on each side, just so the flesh tightens up and whitens.  Using a large turn slip under and turn over gently.  Turn the heat to medium low.
Sprinkle on the minced garlic and about 3 tablespoons white wine, and the minced basil leaves.
Sprinkle with salt and pepper lightly.
Keep uncovered and cook another two minutes on each side.  Fish should be opaque but not dry.
Place  steaks onto a heated platter.
Turn the heat up under the frypan and add remaining white wine. Scrape bottom of pan to get all the bits up.
Add the tomato, olives, capers and toss over the high heat.
Fluff the couscous with a fork, and place on a large platter.  Place the tuna steaks nicely on top of all the couscous.
Pour the tomato mixture over the tuna and couscous.
Sprinkle with some fresh chopped basil and the last of the olive oil. Can also sprinkle with a few red pepper flakes.
Serve while hot.
A nice fresh green salad and glass of wine is all you need to complete the meal.
Paula Deen's " Quick" Corn Light Bread - Cornbread


Ingredients:
sugar, self-rising flour, active dry yeast, buttermilk, egg

Directions:
Preheat oven to 300°F; grease a 9x5-inch loaf pan.
In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
Stir in buttermilk, oil, and egg.
Pour batter into pan, and bake for 1 hour.
Let cool in pan for 10 minutes.  Remove from pan, and let cool completely on a wire rack.
Paula Deen's Hint:  If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup.  This equals one cup of mix.
Grandma Tuttle's Beach Rice


Ingredients:
beef broth, butter, mushrooms, onion, rice

Directions:
Melt butter in 1.5 quart casserole dish.
Mix in all other ingredients.
Bake at 350 degrees for 1 hour.
I usually stir it after 20 or 30 minutes to mix up the onions and mushrooms, but it's not required.
Seared Mahi-Mahi W Risotto & Mango Sauce


Ingredients:
mango, fresh cilantro leaves, garlic clove, fresh ginger, bottled water, canola oil, stone ground mustard, lime, olive oil, shallot, arborio rice, white wine, unsalted butter, mahi mahi fillets, olive oil, fresh ground black pepper, scallions

Directions:
Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside.
Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. This will bring out the starch in the rice and make the mixture creamy. As the mixture absorbs the broth, ladle more into the pot.
When the first ladle of stock has been absorbed into the rice. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess. Set aside, keeping warm until needed.
Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, skin side facing up. Turn the fish over after 3 to 4 minutes. Cook for another 3 to 4 minutes or until done. Do not overcook the fish. It is done when the flesh springs back. Remove the fish to a utility platter. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.
Brown Sugar and Balsamic Glazed Pork Tenderloin
Category: meat-and-poultry
By Mike Marziale

Pork tenderloin with a delightful savory-sweet balsamic glaze.

Ingredients:
½ cup brown sugar
½ cup water
¼ cup balsamic vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
2 cloves garlic, crushed
1 ½ teaspoons ground sage
¾ teaspoon salt
¼ teaspoon pepper
2 (1 1/2 pound) pork tenderloins
1 tablespoon olive oil, or as needed

Directions:
Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet. Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze. Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 228.1
Fat: 5.7 g
Saturated fat: 1.6 g
Carbohydrates: 16.2 g
Sugars: 14.5 g
Dietary fiber: 0.1 g
Protein: 26.7 g
Cholesterol: 73.7 mg
Sodium: 507.6 mg
Saucy Pork Chop for One (Or More)


Ingredients:
boneless pork chop, water, ketchup, sugar, white vinegar, Worcestershire sauce, onion powder, ground cinnamon, cornstarch

Directions:
Season chop with pepper; place in a small nonstick skillet.
In a small bowl, combine all ingredients except 1 tablespoons water and cornstarch.  Pour over pork.  Bring to a boil.  Reduce heat; cover and simmer 20-25 minute or until meat thermometer reads 160 degrees. Remove pork chop and keep warm.
Stir together cornstarch and 1 tablespoons water and stir into the pan juices.  Bring to a boil and cook 1 minute or until thickened.  Pour over pork.
Crisp Dill Cucumbers


Ingredients:
cucumbers, kosher salt, white vinegar, fresh dill, sugar, fresh coarse ground black pepper

Directions:
Place cucumber slices in colander over a plate. Sprinkle with salt and toss.
Let stand for 15 minutes, stirring once; rinse and drain well.
Combine remaining ingredients in large bowl.
Add drained cucumbers and toss to coat.
Cover and refrigerate for at least 15 minutes before serving.
Vegan Shepherd's Pie


Ingredients:
vegetable bouillon granules, oregano, basil, garlic powder, garlic cloves, onions, water, nutmeg, tomato puree, potatoes, butter

Directions:
Preheat oven to gas mark 6 place all the ingredients except for the mash into a casserole dish; place in oven for 20 minutes.
Check that the veg is cooked and add more gravy granules if needed to make the sauce thicker. Then cover with mash and bake for a further 20 minutes.
If feeling a bit saucy, sprinkle some vegan cheese on top of the mash before placing in the oven.
Avocado Quick Bread


Ingredients:
all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground allspice, butter, white sugar, eggs, avocados, buttermilk, pecans, raisins, orange zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C].
Grease and flour two 9x5 inch loaf pans.
Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado.
Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest.
Divide the batter evenly between the two loaf pans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Allow loaves to cool in pan for at least 20 minutes before removing.
Cold Brew Matcha


Ingredients:
"cold water"

Directions:
Measure out 1 tsp of matcha and 8 oz of cold water. Please feel free to tweak the ratio to your liking.
Pour the cold water into the bottle.
Add the matcha to the water and close the lid of the bottle.
Shake it vigorously for about 30 seconds for a clump free cold brew matcha. If there are still some visible clumps, keep shaking until the clumps are completely dissolved.
Pour mixture over a glass filled with ice cubes and enjoy the cold brewed matcha!
Eggplant and Mozzarella Panini


Ingredients:
eggplant, olive oil, mayonnaise, sun-dried tomatoes packed in oil, fresh mozzarella cheese

Directions:
Heat a grill pan or panini press.
Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
Cut bread into 4 pieces; slice pieces in half lengthwise.
Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
Cover one side of ciabatta with mayo mixture.
Divide grilled eggplant slices between the four sandwiches.
Add cheese on tops and add other slice of bread on top.
Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
Serve with marinara sauce or picante sauce.
Vegetarian Breakfast Smoothie


Ingredients:
canned pumpkin, creamy peanut butter, cinnamon, honey, milk, vanilla extract, sugar

Directions:
In a blender mix the pumpkin, peanut butter, cheese, cinnamon, honey, milk, vanilla and sugar together until well blended.
Top with optional whip cream.
Split Pea and Ham Soup I
Category: soups-stews-and-chili
By TEETOE

This is a good way to use leftover ham, quite inexpensive, and VERY tasty.  I hope that you enjoy it.  Some people like to add carrots or other types of vegetables.  Don't forget to serve with buttered bread toasted in the oven.

Ingredients:
1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
1 pinch salt and pepper to taste

Directions:
In a medium pot, saute onions in oil.  Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper. Cover, and cook until there are no peas left, just a green liquid, 2 hours.  While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

Prep time: 5 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 413
Fat: 2.5 g
Saturated fat: 0.3 g
Carbohydrates: 72.2 g
Sugars: 10.8 g
Dietary fiber: 29.6 g
Protein: 28.3 g
Sodium: 18.6 mg
Braised Celery with Goat's Cheese


Ingredients:
butter, celery

Directions:
Preheat the oven to 350 degrees F.
Lightly grease a medium sized shallow oven proof dish.
Melt the butter in a heavy-based saucepan and fry the celery for 2-3 minutes, stirring frequently.
Add 3-4 T of water to the pan, heat gently and then cover and simmer over a gentle heat for 5-6 minutes until the celery is nearly tender and the water has almost evaporated.
Remove the pan from the heat and stir in the goat's cheese and cream.
Taste and season with salt and pepper, and then turn into the oven dish.
Cover the dish with buttered greaseproof paper and bake in the oven for 10-12 minutes.
Serve at once.
Chicken With Toasted Walnut and Coriander Sauce


Ingredients:
extra virgin olive oil, chicken breasts, chicken thighs, dry white wine, bay leaves, salt, fresh ground black pepper, garlic cloves, walnuts, whole coriander seeds, cayenne pepper, eggs

Directions:
In a clean, dry skillet dry-roast the walnuts until lightly browned and fragrant. Remove to cool. Lightly toast the coriander seeds in the same skillet. Cool.
In a saute pan heat 2 tablespoons of the olive oil and lightly brown the chicken on both sides. Stir in the white wine and bring to the boil, scraping the pan to loosen and incorporate the brown bits (fond]. Add the chicken stock, bay leaves, salt and pepper. Cook the chicken slowly on top of the stove until meat is tender; about 30 minutes.
In a food processor or blender, blend the garlic, walnuts, coriander seeds and cayenne. In the same fashion as preparing mayonnaise, slowly add the remaining olive oil and half the lemon juice. Mix well and season to taste. Transfer mixture to bowl.
Remove the chicken pieces from the saute pan using a slotted spoon. Keep chicken warm in low oven. Pour the pan juices through a strainer and then stir the juice into the walnut sauce.
In a separate bowl, beat the eggs until light and frothy. Next stir in the lemon juice. Pour the lemon/egg mixture into a saucepan and slowly stir in the walnut sauce. Heat the mixture gently, but DO NOT allow the sauce to boil. (If it boils the eggs will curdle.].
Arrange the warm chicken pieces on a serving platter and pour the sauce on top.
Strawberry Ice Cream Sodas


Ingredients:
milk, strawberry syrup, strawberry ice cream, seltzer water, strawberries, strawberries, sugar, water

Directions:
In each glass combine 1/4 cup each of the milk and strawberry syrup.
Put 2 or 3 scoops of the ice cream into each glass and fill the glasses with the club soda or seltzer.
Divide the remaining syrup among the sodas and garnish each soda with a strawberry.
In the food processor or in a blender in batches puree the strawberries, transfer the puree to a stainless steel or enameled saucepan, and stir in the sugar and water.
Bring the mixture to a boil over moderate heat, stirring, and simmer it for 1 minute.
Force the mixture through a fine sieve set over a bowl and chill the syrup, covered, for at least 3 hours.
Spinach Cheese Pinwheels


Ingredients:
"deli ham"

Directions:
Separate crescent dough into four rectangles; seal perforations.
Spread cream cheese over each rectangle to within 1/4 inch of edges.
Top with ham and spinach.
Roll up each jelly-roll style, starting with a short side; pinch seams to seal.
Cut each into 5 to 6 slices.
Place slice cut side down on greased baking sheets.
Bake at 400 degrees for 8-10 minutes or until golden brown.
Serve warm.
Poor Boy Pasta W/ New Mexico Pinon Nuts


Ingredients:
spaghetti, pine nuts, olive oil, butter, garlic, parmesan cheese

Directions:
Gather all of your ingredients. Start by boiling the pasta in a large pot.
Melt the butter in a small sauce pan.
Add Garlic and Pinon Nuts to the Butter and stir.
Cook on medium heat until Pinon Nuts are golden brown / toasted. About 3 minutes. Do NOT Burn! They cook quickly!
Add Half of the oil to the cooked pasta and stir.
Add the other half of the Olive Oil to the cooked Pinon Nuts and stir.
Mix cooked Pinon Nuts into Pasta.
Add Red Chili flakes Season to taste using Parmesan, Salt, and Pepper. Mix.
Serve warm or cold and Enjoy!
Sloppy Joes


Ingredients:
lean ground beef, green bell pepper, onion, ketchup, water, beef bouillon granules, sugar, prepared mustard

Directions:
In a large skillet, brown ground beef with bell peppers and onions; drain.
Return meat to skillet and add ketchup, water, beef bouillon, sugar and mustard.
Bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes.
Serve on warm toasted buns.