xiaoxl/recipe_data huggingface dataset:
Jalapeno Popper Grilled Cheese


Ingredients:
butter, cream cheese, colby-monterey jack cheese, tortilla chips

Directions:
Place the peppers on a baking sheet with the cut side facing down.
Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
Place the peppers in a zip-lock bag or other seal-able container, seal and let them cool until you can handle them, about 20 minutes.
Remove the skins from the peppers. The skins should easily "pinch" off.
Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.
Heat a non-stick pan over medium heat.
Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
Healthy Garlic Chicken


Ingredients:
boneless skinless chicken breasts, soya sauce, dry sherry, cornstarch, cold water, carrots, garlic cloves, snow peas, green onions

Directions:
Cut chicken in 1-inch cubes; set aside.
In a small bowl combine sherry, soya sauce, cornstarch and water; set aside.
Spray skillet or wok with nonstick spray.
Heat over high heat; add carrots and garlic.  Stir fry 3 minutes.
Add peas and onions. Stir fry 2 minutes until vegetables are crisp tender.Remove from skillet.
Add oil to pan and add 1/2 the chicken;stir-fry 2 minutes;remove from pan.
Stir fry remaining chicken about 3 minutes; return all chicken to skillet.
Push chicken from center of wok; stir in cornstarch mixture.
Cook until mixture is thickened and bubbly; stir fry 1 minute.
Stir in vegetables.
Cover and cook another minute.
Serve with rice or angel hair pasta.
Please Ignore


Ingredients:
egg, water

Directions:
"none."
Lemon Cornmeal Cookies (Cooking Light)


Ingredients:
all-purpose flour, yellow cornmeal, baking soda, salt, ground ginger, sugar, sugar, butter, egg, lemon rind

Directions:
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger]; stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes]. Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350°F for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.
Sweet and Sour Red Cabbage
Category: side-dish
By LAURA NASON

Red cabbage side dish that is sooo addictive.

Ingredients:
1 medium head red cabbage, shredded
1 quart water
salt to taste
½ cup brown sugar
1 tablespoon caraway seeds
½ cup vinegar
¼ cup butter

Directions:
Place cabbage in a medium saucepan with water and salt, and bring to a boil. Stir in brown sugar and caraway seeds. Cook 12 minutes, or until cabbage is tender; drain. In a medium bowl, toss cabbage with vinegar and butter until thoroughly coated.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 277.4
Fat: 12.1 g
Saturated fat: 7.3 g
Carbohydrates: 43.3 g
Sugars: 34.7 g
Dietary fiber: 5 g
Protein: 3.5 g
Cholesterol: 30.5 mg
Sodium: 153.4 mg
Mom's Red Scalloped Potatoes
Category: side-dish
By metzstar

Very rich, cheesy, and creamy. After trying most of the top rated recipes on this site, I still think my Mom's is the best. Total comfort food. More like a cheesy potato casserole.

Ingredients:
8 large red potatoes
3 tablespoons butter
1  onion, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can  condensed cream of broccoli soup
1 (10.75 ounce) can  condensed cream of celery soup
1 cup milk
salt and pepper to taste
4 cups shredded Cheddar cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish. Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the  potatoes in the prepared dish. Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid. Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 480.8
Fat: 21.6 g
Saturated fat: 12.7 g
Carbohydrates: 54.9 g
Sugars: 5.9 g
Dietary fiber: 5.6 g
Protein: 18.7 g
Cholesterol: 63.1 mg
Sodium: 746.7 mg
Easy 4 Ingredient Cranberry Crisp


Ingredients:
sugar, flour, butter, whole berry cranberry sauce

Directions:
Preheat oven to 350 degrees.  Grease an 8x8 inch baking dish.
Combine the sugar, flour and butter, using a pastry blender.
Pour cranberry sauce into prepared dish and cover with the flour mixture.  Bake 30-40 minutes.
Cut into 9 pieces and serve warm or cold.
Steamed Buttery Herbed New Potatoes


Ingredients:
white potatoes, butter, thyme, rosemary, chives, salt

Directions:
Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
Mix butter, herbs and salt and toss potatoes in the mixture until coated.
Serve hot.
Slow Cooker Italian Chicken


Ingredients:
eggplant, onion, celery rib, carrot, baby portabella mushrooms, garlic cloves, chicken breast halves, tomato paste, chopped tomatoes, tomato sauce, red wine vinegar, garlic powder, ground black pepper, salt, fresh rosemary

Directions:
Spray cooker with nonstick.  Place onions, carrot, celery, mushrooms and eggplant in cooker.  Top with chicken breasts (still frozen].
In bowl, combine tomato paste, tomatoes and their juice, tomato sauce, chopped garlic, spices and vinegar. Pour over chicken.  Place rosemary sprig on top.
Cover and cook on high 4-6 hours, propping open the lid with toothpick the last hour to thicken the sauce. If your cooker runs 'hot', check after 3 hours to see if it's almost done, then prop lid. If your cooker runs 'slower', check after 4 or 5 hours. You don't want to overcook the chicken as it will become dry.  Once you know, you can note the cooking time on the recipe printout.
Spicy Mutton Curry


Ingredients:
onions, tomatoes, coriander leaves, turmeric powder, chili powder, coriander powder, garam masala, green chilies, fresh ground black pepper, cinnamon sticks, cardamom, cloves, garlic, ginger, bay leaf, salt, yoghurt, lime juice, potato, mustard seeds, cumin seed, water, hard-boiled egg

Directions:
In a pressure cooker heat the oil on a medium flame.
Add the mustard and cumin seeds and heat till mustard seeds start splattering.
Add the onions and sauté till golden brown.
Add turmeric powder and sauté for another minute.
Add mashed ginger, garlic and green chillies and sauté for about 1 minute.
Add the bay leaf, cinnamon stick, cardamom and cloves and sauté for about 2 minutes.
Add the chopped tomatoes and sauté till the tomato smell disappears and mash the tomato with your stirring spoon.
Now add the potatoes and stir for 1 minute.
Add the chilli powder, coriander powder, pepper powder, garam masala and sauté for about 1 minute.
Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
Now add the water and coriander leaves and stir well.
Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
Let the pressure escape from the cooker and then open it.
Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
You may add additional water if you want more gravy or if you need more water for the mutton to cook.
Check for the salt content and add salt if required.
You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
Garnish with coriander leaves and serve warm.
Curried Cauliflower Florets (sweet  & Spicy)


Ingredients:
olive oil, onion, garlic, ginger, cauliflower, water, cumin, cayenne, curry powder, turmeric, unsweetened coconut milk, brown sugar

Directions:
In a large hot pan heat oil add onions, red pepper, ginger& garlic.
Saute till translucent stirring often.
Add cauliflower and water cover simmer and steam 5 minutes.
Meanwhile heat spices in a dry pot just to release that wonderful aroma add milk, sugar,& curry.
Pour over cauliflower stir& simmer till tender.
Lamb Shanks with Oregano and Feta


Ingredients:
lamb shanks, olive oil, onions, oregano leaves, dried oregano, cayenne, tomatoes, feta cheese

Directions:
Trim any excess fat from shanks, then season with salt and pepper.
Heat the oil in a stockpot over high heat.
Add shanks, turning requently to brown all sides.
Remove from the pot and reserve.
Lower the heat to medium and add the onions, stirring until golden brown, about 7 to 10 minues.
Add the stock, oregano leaves, cayenne, and tomatoes with juice.
Scrape the bits off the bottom of the pan to release the flavor.
Add the shanks back to the pan.
(If the shanks are not completely covered by liquid, add enough water to cover.] Bring to boil, then lower the heat and simmer for about 2.
5 hours.
The shanks are done when the meat is practically falling off the bone.
To serve, arrange 1 shank per person in your favorite bowls.
Sprinkle with feta cheese and top with the onions and the sauce.
Serve immediately.
Peaches 'n' Cream Casserole


Ingredients:
rolled oats, sugar, vanilla extract, skim milk

Directions:
Preheat oven to 350 degrees., Spray an 8-inch square baking pan with nonstick cooking spray., In a large bowl, combine oats, peaches and sugar., In another bowl, combine remaining ingredients., Beat with a fork or wire whisk until blended., Add to oat mixture, mixing well., Place mixture in prepared pan., Bake, uncovered, 50 minutes., Serve hot.
Savannah's Perfectly Ravishing Red Velvet Cake
Category: desserts
By Savannah

The richest, reddest...most coveted cake in my area...So easy to make...gorgeous to serve!

Ingredients:
2 (1 ounce) bottles red food coloring
2 tablespoons unsweetened cocoa powder
½ cup butter
1 ½ cups white sugar
2  eggs
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups flour
1 ½ teaspoons baking soda
1 tablespoon white vinegar
8 ounces cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
1 ½ pounds confectioners' sugar, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. Pour red food coloring into a small bowl, and mix with cocoa powder to make a paste. In a large bowl, beat 1/2 cup of butter, sugar, and eggs with an electric mixer until smooth and thoroughly combined; mix in the red color mixture, salt and 1 teaspoon of vanilla extract. Gradually mix in the buttermilk, alternating with flour, until the batter is smooth. Mix the baking soda and vinegar in a small bowl, and stir into the batter. Pour the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 25 to 35 minutes. Remove from oven, and cool in pans for 10 minutes before removing cakes to finish cooling on racks. In a bowl, mash cream cheese with 1/2 cup softened butter and 2 teaspoons of vanilla extract until smooth and creamy; stir in the confectioners' sugar, about half a cup at a time, until the frosting is thick and spreadable. Frost fully-cooled layers.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch layer cake

Calories: 639.2
Fat: 23.4 g
Saturated fat: 14.4 g
Carbohydrates: 103.6 g
Sugars: 81.9 g
Dietary fiber: 1 g
Protein: 6.2 g
Cholesterol: 93.3 mg
Sodium: 550.6 mg
Gluten-Free S'mores


Ingredients:
marshmallows, honey

Directions:
Preheat the broiler and move a rack to the top of the oven. Line a baking sheet with foil.
Place 1/4 cup of the chocolate chips in a small microwaveable bowl and cook for 45 seconds, stirring halfway through. Stir in the chocolate-hazelnut spread and mix until combined and uniform in color. Spread 2 tablespoons of the melted chocolate on each rice cake. Place 5 marshmallow halves on each rice cake, then transfer the rice cakes to the prepared baking sheet.
Broil the s'mores for 45 seconds to 1 minute, rotating the baking sheet 180 degrees halfway through the cooking time. The marshmallows should be nice and toasted. Remove the baking sheet from the oven. Sprinkle the remaining 2 tablespoons chocolate chips on each while still warm, then cool for 5 minutes. Drizzle the honey over the top and serve.
Pickled Cucumbers


Ingredients:
English cucumber, white wine vinegar, sugar, fresh mint leaves, fresh parsley leaves, salt, fresh ground black pepper

Directions:
Cut cucumber crosswise into very thin slices (preferably using a manual slicer].
In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat.
Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.
Pears in Honey & Saffron


Ingredients:
pears, honey, lemon juice, water, cinnamon stick, cloves, saffron strand

Directions:
Peel the pears leaving stems in tact.
Put the honey and lemon juice in a heavy saucepan (one into which the pears will fit snugly] and place over a moderate heat.
Stir until the honey has melted then add the water and spices.
Keep stirring until the liquid comes to a boil, then turn down the heat and leave to simmer for 5 minutes.
Add the pears to the liquid and simmer for 20 minutes, turning carefully halfway through and basting pears regularly with the sauce.
Leave pears to cool in the syrup before serving.
Barley Mushroom Side Dish


Ingredients:
olive oil, fresh mushrooms, onion, garlic, quick-cooking barley, water, chicken bouillon

Directions:
"Saute mushrooms, onions, and garlic in olive oil.  When tender, add barley, water and boullion.  Bring to a boil, then simmer for 10-15 minutes until barley is softened."
Vegan Breakfast Sausage
Category: everyday-cooking
By Breanna Ford

TVP, oats, and a variety of herbs and spices provide a vegan alternative to breakfast sausage in this easy recipe. Dough can be rolled into a log, stored in plastic wrap, and kept in the fridge for up to a week, or cooked immediately.

Ingredients:
1 cup texturized vegetable protein (TVP)
1 cup warm vegetable broth
1 tablespoon flaxseed meal
¾ cup quick-cooking oats
2 tablespoons nutritional yeast
1 tablespoon all-purpose flour
1 tablespoon vital wheat gluten
2 teaspoons dried sage
1 teaspoon ground black pepper
1 teaspoon fennel seeds
1 teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper
¼ cup water
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon cooking oil

Directions:
Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended. Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly. Form into tablespoon-size balls and flatten slightly. Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 16 sausage patties

Calories: 126.2
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 11.6 g
Sugars: 2.1 g
Dietary fiber: 2.8 g
Protein: 14.7 g
Sodium: 571.4 mg
Kids Favorite Honey Baked Bananas


Ingredients:
bananas, brown sugar, honey, lemon

Directions:
Preheat oven to 325°F.
Peel the bananas, cut in half and place in a baking dish.
Sprinkle the bananas with brown sugar.
Cut the lemon in half and squeeze a little juice over each banana.
Drizzle a teaspoon of honey over EACH banana (2 halves].
Bake for 20-30 minutes or until well browned.
Tuna and White Bean Salad With Dijon Dressing


Ingredients:
olive oil, Dijon mustard, red wine vinegar, lemon, garlic clove, albacore tuna, white beans, cherry tomatoes, red onion, fresh parsley

Directions:
In a small bowl, whisk together olive oil, dijon, red wine vinegar, lemon juice, garlic and salt & pepper to make the dressing.
Set aside.
In a larger bowl, combine tuna, white beans, cherry tomatoes, onion and parsley.
Pour dressing over tuna mixture and toss gently.
Serve over bed of greens.
Nutella Butterscotch Sandwich


Ingredients:
character(0]

Directions:
Spread Nutella on 1 slice of bread., Sprinkle butterscotch chips evenly across the Nutella covered slice, Place other slice on top and press down to combine., Cut diagonally., This can also be microwaved, grilled or fried for a gooey treat.
Mc Donald's Big Mac.....almost!!!!!


Ingredients:
hamburger, pickles, onion, iceberg lettuce, American cheese, mayonnaise, catsup, mustard

Directions:
Make the sauce: Mix the sauce ingredients together until you get kind of a light orange colored sauce.
Add more or less mayo according to taste.
Adjust the recipe for more sauce if desired.
Take four of the buns and remove the tops.
Save the tops for another recipe.
Toast the buns and start to cook the meat.
A FOREMAN GRILL is most like the grill used at McDonald's, but you can do it any other way you want.
(You can cook the meat and put aside until your buns are ready, or work quickly and finish simultaneously] Spread out the bun bottoms (you will have 8] on a baking sheet.
Put sauce on all of these (the closer 4 will be the middle layer].
Sprinkle buns with minced onions (we used a good pinch].
Follow the onions with the shredded lettuce.
For the four closest buns, top each with 2 pickles and for the four farthest top each with a slice of cheese.
IF you are a TRULY skilled Big Mac Maker your buns will be ready as soon as your meat is ready, but it takes practice.
Put the 8 pieces of meat onto all of the 8 buns.
Take the four pickle side buns and move on top of the cheese side buns.
Top with the bun"lids" and enjoy your Big Mac's!
Ann's Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, butter flavor shortening, granulated sugar, brown sugar, vanilla extract, eggs, chocolate chips

Directions:
Preheat oven to 375°F
Beat shortening, sugar, brown sugar, and vanilla in mixer until creamy.
Add eggs.
Gradually beat in flour, baking soda, and salt.
Mix in chocolate chips.
Drop by rounded tablespoons (I use a meatball-sized scooper and shape them with a soft flattening] onto ungreased baking sheets.
Bake for 9 - 11 minutes or until golden.
Evelyn's Pickled Okra


Ingredients:
fresh okra, garlic, white vinegar, water, canning salt, sugar

Directions:
In each of 9 pint size hot jars (I prefer wide mouth jars], put 1 pepper, 2 cloves garlic, and 1 tsp dill seed.
Pack washed okra into jars to within 1/2" from the top of the jar.
Boil vinegar, water, canning salt, and sugar.
Pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar.
Remove any air bubbles.
Wipe rim of jar clean and put on lids and screw bands.
Process in hot water bath canner for 10 minutes.
*Instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces.
**Instead of using 2 small cloves of garlic for each jar, you can use 1 large clove.
Creamy Banana, Lemongrass and Coconut Soup


Ingredients:
olive oil, bananas, plantain, yellow onion, leek, celery, carrot, garlic cloves, lemongrass, cumin powder, unsweetened coconut milk, fresh cilantro, salt, pepper

Directions:
NOTE: Soup can be prepared one day ahead then reheated.
In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
Season to taste with salt and pepper.
Slow Cooker Guinness® Beef Stew
Category: soups-stews-and-chili
By Sandy Ross

This is a recipe my husband got from one of his co-workers. He absolutely loves this!

Ingredients:
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
¼ cup vegetable oil
1 large yellow onion, coarsely chopped
1 (15 ounce) can Irish stout beer (e.g. Guinness®)
4 cloves garlic, chopped
1 (14.5 ounce) can beef broth
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
2  bay leaves
1 pound round red potatoes, halved
3  carrots, cut into 1-inch chunks
1 (17.5 ounce) package frozen puff pastry, thawed and cut into quarters  (Optional)

Directions:
Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use. Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker. Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker. Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker. Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots. Cook on High until potatoes are tender, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Arrange puff pastry on baking sheets; pierce each piece several times with a fork. Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

Prep time: 30 mins
Cook time: 4 hrs 15 mins
Total time: 4 hrs 45 mins
Yields: 8 servings

Calories: 737.7
Fat: 48.5 g
Saturated fat: 14.2 g
Carbohydrates: 47.2 g
Sugars: 2.9 g
Dietary fiber: 3.2 g
Protein: 27.7 g
Cholesterol: 77.3 mg
Sodium: 677.7 mg
Unstuffed Cabbage Rolls


Ingredients:
ground beef, onion, garlic cloves, head of cabbage, water, salt

Directions:
Add the beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks.
When meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often.
Add the cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef.
Continue cooking, stirring occasionally, for 20 minutes or until the cabbage is as tender as you'd like.
Serve immediately.