xiaoxl/recipe_data huggingface dataset:
Homemade Mac & Cheese


Ingredients:
macaroni, pasta, water, chicken bouillon cubes, bacon, yellow onion, milk, white cheddar cheese, paprika, salt, pepper, rosemary

Directions:
In a large saucepan or pot (you will need extra room in it] bring the water and the bouillon cubes to a boil.
Add the pasta and let it cook until al dente.
Strain the pasta, but it does not need to be overly-dried.
Dump out the water and replace the pasta in the bowl, and set aside covered.
Saute bacon and onion until the bacon is crispy and the onion has caramelized.
Dice the bacon into small pieces.
Add the onion and the bacon into the pot with the pasta and mix together.
Add the yogurt and the milk to the pot, and mix together.
Heat the mixture on low, stirring constantly. You do not want the pasta to burn.
Add spices to taste and keep stirring.
Turn up the heat to medium and while stirring, add the cheese.
Keep stirring until the cheese is completely melted.
Enjoy hot straight away.
Pumpkin-Ginger Pie With Golden Marshmallow Topping


Ingredients:
pecans, light brown sugar, all-purpose flour, butter, pumpkin, evaporated milk, light brown sugar, pumpkin pie spice, salt, eggs, miniature marshmallows

Directions:
Heat oven to 425°F Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.
In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.
Dill Pickled Eggs


Ingredients:
pickling vinegar, water, pickling salt, mustard seeds, fresh dill, garlic cloves, eggs

Directions:
Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
Brine: Bring vinegar, water and salt to a boil, remove from heat.
Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower], 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
Run toothpick through each egg and place 6-8 per jar (depending on size of eggs], cover with brine and seal with lid.
Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
Enjoy!
Easy Flounder Au Gratin


Ingredients:
flounder fillets, parmesan cheese, mayonnaise, Worcestershire sauce

Directions:
Combine crumbs and cheese.
Mix the mayonnaise with the worcestershire sauce and coat the flounder on both sides with the mayo mixture.
Now coat the fish in the crumb mixture and arrange in a single layer in a shallow baking pan.
Bake at 375 degrees for 20-25 minutes or until golden.
Chicken Penne Al Fresco


Ingredients:
garlic cloves, grape tomatoes, cherry tomatoes, penne pasta, chicken broth, dry white wine, salt, fresh coarse ground black pepper, fresh basil leaves, parmesan cheese, fresh parmesan cheese

Directions:
Spray a mw safe lidded casserole. Add garlic and tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes with fork and add uncooked pasta, broth, wine, salt and black pepper.
Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes.
Meanwhile, grate cheese and coarsely chop basil, reserve about 1/4th for later.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well.
Garnish with reserved basil, additional Parmesan cheese and black pepper, if desired.
Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.
Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer registers 170°F.
Truffled Macaroni and Cheese


Ingredients:
macaroni, bacon, butter, onion, all-purpose flour, milk, chicken broth, dried mustard, salt, pepper, white cheddar cheese, gruyere, parmesan cheese

Directions:
Preheat the oven to 350 degrees.
Cook macaroni according to package directions.
Toss macaroni with truffle oil & set aside.
Melt the butter in a saucepan over medium heat. Add the onion & cook over medium heat for 5 minutes. Add the bacon & the flour, combine well & cook for 1 minute.
Whisk in the milk & chicken broth, stirring continuously. Bring to a boil. When the mixture comes to a boil, take off the heat & stir in the mustard, salt, pepper & cheeses. Stir well until all the cheese melts & is well incorporated into the sauce.
Mix together the sauce and the macaroni and pour into a greased baking dish.
Bake at 350 for 20 minutes.
Oyster Mushroom Spaghetti With Tomato and Basil Sauce


Ingredients:
spaghetti, onion, tomatoes, red wine, chili powder, garlic cloves, dry basil leaves, sea salt, ground pepper, olive oil

Directions:
Cook spaghetti as per package directions. Rinse and set aside.
Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
When ready pour over the spaghetti and mix gently.
Serve!
Spanish Rice


Ingredients:
butter, yellow onions, long-grain white rice, tomato juice, water, chicken bouillon cubes, chili powder, black pepper, roma tomato, red bell peppers, green bell peppers

Directions:
In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft.
Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.
Stir to dissolve the bouillon cubes and bring to a boil.
Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.
Do not stir, do not look under the lid, do not worry!
Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.
Do not stir, do not taste, do not worry!
Allow the rice to steam in the pan for 20 more minutes.
Halibut a La Tunisia


Ingredients:
fresh lemon juice, extra virgin olive oil, paprika, ground coriander, ground cumin, kosher salt, fresh ground black pepper, halibut fillets

Directions:
Make the paste:  in a small bowl, thoroughly mix all ingredients except halibut fillets.
Spread the paste evenly on both sides of the halibut fillets. Cover and refrigerate for 1 hour.
Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway.
Remove from grill, drizzle each fillet with a little olive oil and serve immediately.
Ripplecove's Light Berry Muffins


Ingredients:
egg, sugar, sour cream, flour, baking powder, baking soda, berries

Directions:
Beat sugar and egg.
Add oil and sour cream and mix.
Add flour, soda and baking powder and mix.
Cut strawberries& blackberries (if any] into pieces the size of a raspberry.
Carefully add berries and mix by hand.
Pour mix into a small 12-muffin mold.
Bake at 375F until top is golden brown (approximately 30 minutes].
Omelet Quesadilla


Ingredients:
fresh mushrooms, onions, egg substitute, fresh tomatoes, flour tortillas, ham slices, mozzarella cheese, reduced-fat cheddar cheese, salsa

Directions:
In a small nonstick skillet coated with cooking  spray, saute mushrooms and onion until tender.
Add egg substitute and tomato; cook and gently stir over medium heat until egg mixture is completely set.
Place one tortilla in a large ungreased nonstick skillet; top with ham, egg mixture, cheeses, and remaining tortilla.
Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt.
Cut into 4 wedges. Serve with salsa.
Steak Rub Spice Mixture


Ingredients:
paprika, fresh coarse ground black pepper, cayenne pepper, onion powder, turmeric, garlic powder

Directions:
Mix all ingredients together and store in airtight container., Rub well on both sides of meat., Cook meat as desired.
Walnut Crusted Cherry Chicken #A1


Ingredients:
walnuts, black pepper, brown sugar, sea salt, fresh rosemary, sage leaves, olive oil, fresh cherries, frozen cherries, sugar, mint sprigs

Directions:
Bring a propane grill to 450 degrees.
Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
Pour the cherry sauce over the chicken, top with a mint sprig and serve.
Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.
Cran-Gria


Ingredients:
Cointreau liqueur, honey, riesling wine, apples

Directions:
"In a pitcher, stir the Cointreau, port, and honey until the honey dissolves. Stir in the cranberry juice, wine, apples, and pears. Cover and refrigerate for at least 4 hours and up to overnight."
Summery Corn Salad
Category: salad
By SunnyDaysNora

A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.

Ingredients:
3 teaspoons butter
3 ears fresh corn, husks and silks removed
1 teaspoon garlic powder
1 (15 ounce) can black beans, drained
¼ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 ½ teaspoons minced garlic
1 teaspoon white sugar
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Preheat grill for medium heat and lightly oil the grate. Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil. Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs. Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 211.1
Fat: 11.9 g
Saturated fat: 2.7 g
Carbohydrates: 22.8 g
Sugars: 2.4 g
Dietary fiber: 6.4 g
Protein: 6 g
Cholesterol: 5.4 mg
Sodium: 394.3 mg
Slow Cooker Boneless Turkey Breast
Category: meat-and-poultry
By daddyoftwo83

I was looking all over for a recipe for a 10-pound boneless turkey breast and couldn't really find any, so I figured I would just whip up my own. It turned out delicious.

Ingredients:
1 (10 pound) boneless turkey breast
2 (1 ounce) packages dry onion soup mix
¾ cup water
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon dried parsley
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried basil
1 tablespoon dried oregano

Directions:
Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat. Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast. Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 1 whole turkey breast

Calories: 468.4
Fat: 2.6 g
Saturated fat: 0.8 g
Carbohydrates: 5.5 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 99.7 g
Cholesterol: 273.1 mg
Sodium: 814.9 mg
Lower Fat Li'l Cheesy Mini Meatloafs (Oamc)


Ingredients:
egg substitute, skim milk, low-fat sharp cheddar cheese, quick-cooking oats, onion, salt, rubbed sage

Directions:
Combine egg substitute and milk together in a bowl.
Stir in cheese, oats, chopped onions, salt, and sage.
Crumble in beef and mix well. It will be a bit gooey at first, but will firm up as you work with it.
Shape into 8 oval shaped loaves and put on a non-stick pan (a little non-stick spray helps to keep them from sticking!].
Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees.
For OAMC:.
To Freeze: Place the meat loaves in the casserole dish.
Wrap with foil and freeze.
To Reheat: Defrost overnight.
Bake at 350 degrees for 45 minutes or until meat is no longer pink in the center.
Cooked meat loaves (already topped with sauce] also freeze very well and then can be defrosted and heated in the microwave for a quick meal.
Orange Hot Chocolate Mix in a Bag


Ingredients:
"confectioners' sugar"

Directions:
In a small bowl combine all ingredients together and blend well.
Store in a small baggie or a small jar.
Attach a gift tag with these directions:
Orange Hot Chocolate.
1 1/2 to 2 tablespoons Orange Hot Chocolate Mix.
8 ounces (1 cup] hot milk.
Marshmallows or whipped cream (optional].
Place the orange hot chocolate mixture in a mug. Pour hot milk over the mixture. Stir until the mix is completely dissolved. If desired, garnish with marshmallows or whipped cream.
Movie Theatre Popcorn Candy Bowl


Ingredients:
character(0]

Directions:
Prepare popcorn according to package directions. Remove all un-popped kernels. Place popped corn in large bowl. Let cool slightly.
Add raisins, gummy bears and chocolate pieces. Toss together and serve immediately. Store remainder in tightly sealed container up to three days.
Tender Roast Beef Hash


Ingredients:
potatoes, roast beef, onion, green bell pepper, dried thyme, ground pepper, olive oil

Directions:
Combine potatoes, roast beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well.
Heat oil in heavy medium skillet over medium heat.
Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes.
Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.
Raspberry Linzer Rounds


Ingredients:
sugar, egg, vanilla extract, baking powder, salt, powdered sugar

Directions:
BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended. Add egg and almond extract, beating until well blended. Combine flour, ground almonds, baking powder and salt. Add gradually to shortening mixture at low speed. Divide dough into 4 equal pieces. Wrap each one with plastic wrap. Freeze 30 minutes or refrigerate 2 hours or up to 2 days.
HEAT oven to 350ºF. Roll 1 quarter of dough  between 2 sheets of floured wax paper to 1/8-inch thickness. Remove top sheet of wax paper. Cut with a floured 2-inch round scalloped cutter. Cut centers out of half of the cookies with a 3/4-inch cutter. Place 2-inches apart on ungreased baking sheet.
BAKE 6 to 7 minutes or until edges are light golden brown. Cool 1 minute on baking sheet. Remove to cooling rack. Repeat with remaining dough. Spread about 1/2 teaspoon jam on bottom side of each whole cookie. Sprinkle tops of center cut-out cookies with powdered sugar. Place on top of cookies with jam.
If dough gets too soft while cutting, place in freezer for 10 minutes. Cookie dough cuts  easier when chilled.
Cranberry Noels


Ingredients:
unsalted butter, sugar, half-and-half, vanilla, salt, all-purpose flour, pecans, dried cranberries

Directions:
Cream butter and sugar 3 minutes., Add milk, vanilla and salt., Beat to combine., Gradually add flour, cranberries and pecans - beat just to combine., Form 2 logs 8 inches long and 1 1/2 inches in diameter., Wrap and chill 2 hours., Preheat oven to 375.  Unwrap and roll in coconut, if desired., Using a serrated knife slice cookies 1/4' thick., Bake 12- 14 minutes on a parchment lined sheet pan or until edges are brown.
Barbecued Bologna Sandwich


Ingredients:
barbecue sauce, ketchup

Directions:
Mix together barbecue sauce and ketchup.
Thin with just a little water.
Place bologna slice in skillet over medium heat.
Cook on both sides a few minutes until bologna is slightly browned and begins to curl up.
Spread sauce mixture on bologna and cook about 1 minute more.
Place on bread to make a sandwich.
Enjoy!
Easy Raisin Sauce for Ham
Category: side-dish
By LISA34LISA

This recipe came from my mother. Has always been one of my favorites! VERY easy...and inexpensive too! This is wonderful added to the top of the ham the last 30 minutes of the cooking time, or you can simply serve it with the ham in a small bowl. I hope you enjoy it.

Ingredients:
1 ½ cups water
¾ cup raisins
⅓ cup packed brown sugar
1 teaspoon cornstarch
1 pinch salt

Directions:
Bring water to a boil in a saucepan. Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes. Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 76.7
Fat: 0.1 g
Carbohydrates: 20.1 g
Sugars: 16.9 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Sodium: 5.4 mg
Chicken Penne Pasta - J. Gilbert's Restaurant


Ingredients:
red bell peppers, chicken breast, penne pasta, salt, heavy cream, olive oil, garlic, snow peas, leek, smoked gouda cheese, fresh cilantro, fresh cilantro stem

Directions:
Preheat a grill and char the red peppers on all sides.  Remove and place the peppers in a paper bag.  Let the peppers stand in the closed bag for 20 minutes.  Remove peppers from the bag, peel and seed.  Use one pepper for the sauce and the other for garnish.
Season the chicken breast with blackening spice.  Place on the grill and cook both sides until juices run clear.  Let the chicken cool.  Slice into 1/4" slices.  Set aside.
Boil the pasta in salted water to tender.  Rinse in cold water.  Strain and lightly oil.
Puree one roasted pepper, chicken stock, 2 t blackening seasoning or more to taste, and a pinch of salt in a blender.  Remove and mix with the cream.  Set aside.
Heat 1/4 C olive oil over medium high heat and saute' garlic until tender - don't burn.  Add snow peas, leeks and saute' tender.  Add the blackened chicken and saute' 2 more minutes.  Add the sauce, pasta, 1 C cheese and chopped cilantro.  Cook to reduce sauce by 1/3.  Serve with additional cheese, red peppers and cilantro as garnish.
Special Lobster Bisque
Category: soups-stews-and-chili
By Tara Edwards

This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.

Ingredients:
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon celery salt
4 ½ cups milk
1 ½ cups chicken stock
3 tablespoons minced onion
3 cups cooked lobster meat, shredded
1 tablespoon paprika
½ cup light cream

Directions:
Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 278.8
Fat: 17.3 g
Saturated fat: 10.5 g
Carbohydrates: 13.7 g
Sugars: 7.9 g
Dietary fiber: 0.6 g
Protein: 16.7 g
Cholesterol: 94.3 mg
Sodium: 842.1 mg
Gamberi Al Gorgonzola


Ingredients:
large shrimp, gorgonzola, extra virgin olive oil, parsley, croutons

Directions:
Parboil shrimp in a skillet.
Saute the shrimp in olive oil over medium heat for 2 minutes.; season with salt and pepper. (very lightly on the salt because the cheese is salty too].
Place shrimp in an oven proof platter, cover with gorgonzola cubes.
Bake in preheated oven at 350 for a few minutes, until cheese is melted.
Transfer to serving platter, sprinkle with parsley and surround with croutons.
Simply the Easiest Beef Brisket
Category: main-dish
By PMARRIE

Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.

Ingredients:
1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
¾ cup packed brown sugar

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil. Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 520.2
Fat: 31 g
Saturated fat: 12.1 g
Carbohydrates: 32.1 g
Sugars: 28 g
Dietary fiber: 0.4 g
Protein: 23.7 g
Cholesterol: 92.1 mg
Sodium: 142.2 mg
Yeast Rolls


Ingredients:
warm water, sugar, milk, shortening, salt, eggs, flour

Directions:
Dissolve yeast and 2 teaspoons sugar in warm water and let rise – be sure to use large enough container.
Add remaining sugar, shortening and salt to scalded milk and stir to dissolve.*.
Add flour until it falls off in sheets.  At this point, add the 2 eggs and yeast.  Mix well and begin adding additional flour until dough reaches desired consistency.  Knead a few minutes.
Lightly spray a bowl with cooking spray.  Place dough in bowl, turn so the top has some of the spray on it, and let it rise until doubled.
Shape into rolls of your choice and let rise again.  (Lightly grease your baking pans or sheet].
Bake in 400 degree oven for approximately 10 minutes.
*Note:  At this point, I put this mixture in my mixer and finish it off in it.
The number of rolls will depend on what shape you make them.  I usually get 16 crescent rolls.