xiaoxl/recipe_data huggingface dataset:
Cabbage, Polish Sausage & Pierogies


Ingredients:
savoy cabbage, Polish sausage, onion, mushroom, butter, garlic, chopped tomatoes, season salt, Worcestershire sauce, beer

Directions:
Cut cabbage into quarters and place into a decent sized pot.
Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
While cabbage is cooking, slice sausage into about 1/8” thick slices.
Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
After sausage mixture is cooked, add mixture to cabbage and continue to cook.
In a pot, boil pierogies for 5-10 minutes, until they float.
Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
Notes:
- Any type of cabbage can be used but I prefer to use savoy cabbage.
- Store bought pierogies are alright to use, but nothing beats homemade pierogies.
Dal - Lentils With Curry


Ingredients:
red lentils, garlic cloves, ginger, onion, curry powder, salt, pepper, cilantro

Directions:
Heat oil in a large saucepan over medium-low heat. Add onion and saute until almost tender, then add garlic and ginger, stirring until fragrant.
Add curry powder and stir for one minute.
Add lentils and stir, then add stock and bring to a boil.
Reduce heat to lowest setting and simmer for 20 to 45 minutes, until lentils are very soft, adding more stock if necessary. Watch carefully and stir, so it doesn't burn on the bottom. Lentils should be mushy.
Add salt and pepper and cilantro,if using,  and enjoy.
To serve as a soup add additional stock and other cooked vegetables such as peas and carrots. Cooked chicken may also be added.
Chicken Penne Florentine


Ingredients:
olive oil, onion, green pepper, fresh oregano, salt, fresh ground black pepper, cottage cheese, penne pasta, sharp cheddar cheese, parmesan cheese, milk

Directions:
Preheat oven to 425 degrees.
Heat olive oil in large nonstick skillet. Add mushrooms, onion, and green pepper, saute for 5 minutes or until tender. Add spinack, oregano, salt and pepper, saute 4 minutes or until spinach wilts.
Place cottage cheese in food processor and process until smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a 2 quart buttered baking dish. Sprinkle with remaining Cheddar and Parmesan cheese. Bake for 25 minutes or until browned and bubbly.
Soupe Au Pistou - Provençal Vegetable Soup


Ingredients:
leek, celery rib, carrot, garlic clove, thyme, olive oil, boiling potato, swiss chard, water, zucchini, green beans, medium pasta shell, tomatoes, basil leaves, flat leaf parsley, garlic cloves, olive oil, swiss cheese

Directions:
Wash and slice the vegetables.  Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
Stir in zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
Meanwhile make pistou:
Heat a dry small skillet (not nonstick] over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou, and crispy toasted bread.
Oyster Sauce Chicken


Ingredients:
mushrooms, garlic, gingerroot, chicken thighs, chicken breasts, oyster sauce, soya sauce, white pepper, cornflour, oyster sauce, soya sauce, ketjap manis, pepper, water

Directions:
Heat frying pan with 4 tbs of cooking oil., Once oil is hot enough, put garlic and ginger in pan and fry for 1/2 minute., Put chicken pieces in and fry for about 8 minutes., Put the sauce in and cook on slow fire for 20 minutes.
Black Bottom Cupcakes I
Category: desserts
By Laura Duncan Allen

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.

Ingredients:
1 (8 ounce) package cream cheese, softened
1  egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 2 dozen cupcakes

Calories: 171.2
Fat: 8.9 g
Saturated fat: 3.9 g
Carbohydrates: 22.4 g
Sugars: 15.1 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 18 mg
Sodium: 145 mg
Tortilla Wedges


Ingredients:
cream cheese, sour cream, diced green chilies, green onion, tortillas, tortillas

Directions:
Mix all ingredients except tortillas and picante sauce., Spread a thin amount over tortillas making two stacks of layered tortillas., Chill. Cut into wedges., Serve with picante sauce.
Piselli Al Prosciutto (Sweet Peas With Prosciutto)


Ingredients:
extra virgin olive oil, prosciutto, green peas

Directions:
Heat oil in a skillet over medium high heat; add prosciutto and onions and cook until onions soften and prosciutto begins to crisp, about 6 - 8 minute.
Add peas and 1 tablespoon water; cook and toss until hot, about 3 minutes.
Season with salt and pepper.
Oatmeal Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, margarine, brown sugar, white sugar, eggs, vanilla, cinnamon, old-fashioned oatmeal, raisins

Directions:
Preheat oven to 350 degrees.  Sift together flour, baking powder, baking soda, salt, and cinnamon; set aside.
In a medium bowl, cream butter, oil, brown sugar, white sugar, eggs and vanilla.  Gradually stir in the dry ingredients until well blended.  Mix in oatmeal and raisins.  Drop 2 teaspoon measurement onto ungreased cookie sheets.  (I use parchment paper on my cookie sheets.].
Bake for 12-14 minutes in preheated oven until edges are golden.  Let set on cookie sheet for a few minutes before transferring to a rack to cool completely.
Easy Creamy No Bake Tuna Noodle Casserole


Ingredients:
onion, celery, tuna, butter, margarine, all-purpose flour, milk, parmesan cheese, salt, black pepper, lemon pepper, white pepper, rosemary, garlic powder, paprika

Directions:
Boil water for pasta, cook according to package. Add frozen peas & carrots in last 4 minutes of cooking.
Heat 1 tbsp butter in skillet, add onion and celery, season with 1/4 tsp salt and 1/4 tsp black pepper. Cook on low for 10 minutes, until soft.
In sauce pan, heat 2 tbsp butter, 1tbsp flour, whisk, 2 minutes. Gradually whisk in milk. Add parmsean cheese, salt, pepper, white pepper, paprika, garlic powder, dried rosemary. Heat on low until thickened.
Add tuna and lemon pepper, to onion and celery.
Add tuna mixture to sauce, stir well. Toss with drained pasta and veggies.
Add more cheese if desired.
Lazy Perogies
Category: main-dish
By Tonja Popowski

The deliciousness of perogies, all done up in a 9x11-inch pan...mmmmm!

Ingredients:
9  uncooked lasagna noodles
4 large baking potatoes, peeled and cut into 1-inch chunks
½ cup milk
1 tablespoon butter
1 teaspoon onion salt, or to taste
salt and black pepper to taste
1 cup shredded Cheddar cheese
1 pound bacon
1  onion, chopped
2 cups dry cottage cheese
1  egg
1 teaspoon onion salt, or to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl. To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole. Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 270.5
Fat: 10.4 g
Saturated fat: 4.7 g
Carbohydrates: 27.6 g
Sugars: 4 g
Dietary fiber: 2.1 g
Protein: 16.9 g
Cholesterol: 45.7 mg
Sodium: 689.2 mg
Slice 'n' Bake Rice Krispies Cookies


Ingredients:
granulated sugar, brown sugar, butter, light margarine, vanilla extract, salt, eggs, quick oatmeal, all-purpose flour, baking soda

Directions:
Mix all ingredients well, stirring in Rice Krispies last., Shape into long, thin rolls, double wrap in plastic wrap, and freeze., To bake, slice very thin while frozen, place on ungreased cookie sheet., Bake at 375 degrees F for 8 to 10 minutes until lightly browned., Keep the dough frozen and slice off the amount needed.
Rosemary Chicken With Rice & Asparagus


Ingredients:
chicken broth, garlic, dried rosemary, fresh rosemary, canola oil, soy sauce, sugar, Splenda sugar substitute, ground black pepper, boneless skinless chicken breast halves, long grain white rice, water, asparagus spears, fresh lemon rind, lemon pepper, salt

Directions:
Combine 1/4 cup of the broth,as well as the garlic, rosemary, oil, soy sauce, sugar, and pepper in a zip-top plastic bag; add chicken, tossing to coat; let marinate in fridge at least 1 hour.
Place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes].
Meanwhile, put chicken and marinade into a large skillet and cook over medium-high heat for about 7 minutes, or until the chicken is fully cooked but not dry- juices should run clear when chicken is pierced.
Add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.
Cut chicken pieces into thin strips on a cutting board.
Place a mound of rice in the center of each serving dish and surround with strips of the chicken.
If you like a dipping sauce, simpy make up a seocnd batch of the marinade and cook in a small saucepan over medium-high heat until reduced as much as you like it (you may add a little cornstarch first if you want to thicken it].
Marinated and Crumbed Pork Schnitzel


Ingredients:
soy sauce, garlic cloves, egg, milk

Directions:
Mix together the soy sauce, lemon juice and garlic in a shallow dish.
Add meat to dish.
Marinate for at least 1 hour if possible; make sure all sides are coated.
Whisk the egg and milk together.
Spread out the breadcrumbs in a shallow dish or tray.
When ready to cook, dip meat slices in the egg mixture, shaking off the excess before laying the slices in the breadcrumbs.
Coat each side well with the crumbs.
Lay out on another plate/tray and put in refrigerator for approximately 20 minutes to help set the breadcrumbs.
To Cook:
Use enough oil to coat bottom of large frypan.
Heat until almost smoking.
Fry schnitzel quickly on both sides. You may have to fry in batches depending on the size of the pan.
Drain on paper towels.
Serve with a wedge of lemon to squeeze over top if desired.
Green Beans in Soy Sauce.


Ingredients:
green beans, butter, soy sauce, garlic clove

Directions:
Top and tail the green beans.
Melt butter in saucepan.
Add mashed garlic clove.
Put beans in saucepan and let them sizzle for 1min or until they turn bright green.
Add soy sauce.
Stir through.
Enjoy with your meal :-].
Easy Cinnamon Rolls


Ingredients:
margarine, brown sugar, cinnamon, margarine, powdered sugar, cream cheese, vanilla, salt

Directions:
Thaw frozen bread dough overnight in lightly sprayed loaf pan; covered with sprayed plastic wrap.
Spread thawed dough onto a large baking sheet; approximately 15x20 inches; and 1/4 inch thick.  Combine brown sugar and cinnamon.  Spread melted butter over dough, and sprinkle with brown sugar and cinnamon mixture.
Working carefully, from the long edge, roll the dough.  Cut the dough into 1 3/4 inch slices and place in a lightly greased 8x8 inch baking pan.  Should make 12 rolls.
Bake at 400 degrees for 20-23 minutes in preheated oven until golden brown.
While the roll are baking, combine the icing ingredients with a whisk until smooth.  Remove the rolls from the oven when nicely browned and allow to cool slightly.  Spread icing over rolls.
Best Ever Shrimp and Crab Dip


Ingredients:
cream cheese, mayonnaise, Miracle Whip, Worcestershire sauce, milk, shrimp, fresh parsley

Directions:
Mix softened cream cheese with mayonnaise and Miracle Whip.  Add salt, pepper, garlic salt/garlic, horseradish and Worcestershire to taste.
Add small amount of milk to make creamy smooth.
Add shrimp and crab, stirring in carefully.
Chill for several hours; bring to room temperature before serving on assorted crackers.
A light sprinkling of fresh chopped parsley on top adds to the presentation.
Cooking time is chilling time.
Shrimp Cocktail


Ingredients:
chili sauce, horseradish, lemon juice, Worcestershire sauce, pepper, shrimp

Directions:
Combine all ingredients except shrimp., Chill sauce thoroughly., Before serving, mix shrimp with sauce., Serve over lettuce or in a wine glass for a nice presentation.
Pineapple Pie


Ingredients:
cornstarch, granulated sugar, butter

Directions:
In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
Bring to a boil over medium heat.
Boil for 2 minutes, stirring constantly.
Add the butter, stir until melted.
Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
Put the cooled filling into the prepared pie crust.
Cover with top crust, seal the edges and cut a couple vents in the top crust.
Place in oven.
Bake at 425°F for 35 minutes.
Garlic Pita Bread Bites
Category: appetizers-and-snacks
By LISAREBBECHI

Great and easy to make--as well as delicious. Everyone goes crazy about these when I make them.

Ingredients:
1 (10 ounce) package pita bread, cut in half
3 tablespoons butter
1 teaspoon crushed garlic
1 teaspoon dried Italian-style seasoning
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet. In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces. Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 20 servings

Calories: 56.4
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 7.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 5 mg
Sodium: 95 mg
Chinese Rice Salad With Snow Peas


Ingredients:
snow peas, broccoli, cherry tomatoes, yellow bell pepper, red onion, cooked rice, soy sauce, fresh coriander, fresh parsley, black vinegar, Worcestershire sauce, sugar

Directions:
Steam the snow peas and broccoli until tender 3-5 minutes and blanch., Put the salad ingredients in a large bowl and toss gently., Whisk all the ingredients for the dressing together., Pour over rice/vegetables., serve at room temperature.
Original Birchermuesli (Swiss Muesli)


Ingredients:
oatmeal, cold water, lemon juice, sweetened condensed milk, apple

Directions:
Soak the oatmeal in the cold water until soft--like overnight -- or for 30-40 minutes at a minimum.
At serving time, stir in the lemon juice and condensed milk.  Grate the apple directly into the muesli.  Sprinkle with nuts.
NOTES:  amount of water depends on kind of oatmeal used.  Also, tho while instant oats don't have to be soaked as long, it's better if it's allowed to stand for 10 minutes.
Sure Thing Chicken


Ingredients:
chicken breasts, butter, brown sugar, catsup, celery, green pepper, onion

Directions:
Brown chicken in butter., Mix remaining ingredients together and add to the browned chicken., Cover and simmer for 30 minutes., Serve over rice.
Red Pepper, Tomato and Onion Soup.


Ingredients:
chopped tomatoes, red bell pepper, red onion, paprika, dried basil

Directions:
Grill the pepper skin side up until the skin is black.
Allow the pepper to cool and peel off the skin and roughly chop the flesh.
Place the pepper flesh, tomatoes, onion, stock, paprika and basil into a saucepan.
Simmer for 15 minutes.
Blend, strain, heat through gently and serve.
A Good Barbeque Sauce


Ingredients:
ketchup, onion, garlic powder

Directions:
"In a medium saucepan, combine the cola, ketchup, onion, garlic powder and hot pepper sauce.  Cook over medium heat until reduced by a third and thickened."
Veggie Tuna Salad
Category: salad
By Sara s

Three-fourths veggies to one-fourth tuna. Spicy and wholesome! Great on whole wheat pita pockets with spring mix salad tucked in. Spoon onto crackers or make into sandwich; could be mixed into cooled spiral pasta.

Ingredients:
3 (5 ounce) cans tuna, drained
½  jicama root, peeled and diced
½ cup mayonnaise, or as needed
7 tablespoons prepared mustard
3 stalks celery, finely chopped
¼ cup freshly chopped parsley
3  radishes, cut into matchsticks
2 tablespoons steak seasoning

Directions:
Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

Prep time: 25 mins
Total time: 25 mins
Yields: 8 servings

Calories: 143.6
Fat: 6 g
Saturated fat: 0.9 g
Carbohydrates: 9.3 g
Sugars: 2.1 g
Dietary fiber: 2.8 g
Protein: 13.3 g
Cholesterol: 18 mg
Sodium: 984.7 mg
Appenzoller Rosti (Pan-Fried Potatoes With Bacon)


Ingredients:
bacon, cheese, salt, pepper

Directions:
Cook the unpeeled potatoes in boiling salted water until just tender.  Drain, cool, and refrigerate overnight (or for several hours].  Peel and grate the potatoes on a coarse grater.  Season the potato shreds with salt and pepper.
Fry the bacon in a large heavy skillet until the fat renders.  If needed, add enough oil to coat the bottom of the pan.
Add the potatoes, and mix to combine with the bacon.  Gently press the mixture into the pan to form a cake.
Cook for 20 minutes over medium heat until the bottom is golden and crusty.  Invert a plate over the pan, and turn out the rosti.
Add a little more oil to the pan, and slide the rosti back in, cooked side up.  Cook until the other side is golden, about 10 minutes.  Sprinkle with the grated cheese, cover, and let sit for about 2 minutes, until the cheese is melted.
'my Thai' Chicken Soup


Ingredients:
fresh ginger, garlic cloves, ground coriander, limes, juice and zest of, lemons, juice and zest of, boneless skinless chicken breast, portabella mushrooms, Thai fish sauce, cherry tomatoes, fresh basil, lime wedges, lemon wedge

Directions:
Place the stock in a saucepan; add the ginger, garlic, coriander, lime zest and juice and bring to a boil over medium heat.
Add the diced chicken, mushrooms and fish sauce; simmer slowly, uncovered, for 10 minutes; check and adjust seasoning.
Add the tomatoes and chiles and cook for 5 more minutes.
Stir in the baby spinach and cook 1 minute longer; discard ginger.
Serve, topped with shredded basil; garnish with fresh lime wedges in case you want to squeeze some into your soup.
Enjoy!
Chicken With Almonds


Ingredients:
butter, frying chickens, garlic clove, onions, tomato paste, flour, sherry wine, dried tarragon, sour cream, parmesan cheese

Directions:
In a skillet, heat the butter, add the chicken and brown on all sides.  Remove chicken and keep hot.  To the pan add the garlic, onion and cook over low heat 3 minutes.  Add the tomato paste and flour and stir with a wire whisk until mixture is smooth.
Stir in the stock and sherry.  When mixture returns to a boil, return chicken to pan and add almonds, salt, pepper and tarragon.  Cover and simmer slowly 45-50 minutes.
Transfer chicken to a shallow casserole, stir the sour cream in the sauce remaining in the pan and heat thorougly.  Do not boil.  Pour sauce over chicken and sprinkle with cheese.  Brown lightly under preheated broiler.
Coconut Chip Cookies


Ingredients:
margarine, brown sugar, white sugar, coconut cream pudding mix, eggs, vanilla, flour, baking soda, coconut

Directions:
Combine margarine and sugars, beat on medium speed until creamy.
Add pudding mix, beat to combine.
Add eggs and vanilla; combine.
In a separate bowl, combine flour and baking soda.
Gradually add flour mixture to creamed mixture; mix well.
Stir in morsels and coconut.
Drop batter by rounded tablespoon onto parchment paper lined baking sheets.
Bake at 375 degrees for 8 to 10 minutes. They will be lightly browned.
Let cool on baking sheet for 2 minutes before removing.
Transfer to wire rack and let cool completely.
Scalloped Potato Casserole


Ingredients:
sour cream, butter, onion, garlic clove, cheddar cheese, potatoes

Directions:
Mix sour cream, soup, butter, onions, garlic, salt, pepper and one cup of the cheese in a lightly greased deep 3 quart casserole.
Gently stir in potatoes. Top with remaining cheese and bread crumbs.
Bake in preheated 350° oven for 30 minutes.
Steak With Tomato Salsa


Ingredients:
cherry tomatoes, grape tomatoes, onion, fresh lime juice, cilantro, corn kernel, salt, ground cumin, black pepper, sirloin beef

Directions:
Preheat broiler (or grill or however you want to cook the steak] Combine tomatoes, onion, japs, lime juice, cilantro, corn and tsp salt, set aside.
(I like to make this a few hours early and let it marinate in the fridge] Smash garlic and salt with knife and make a paste; add cumin and pepper and then spread over steak.
Cook the steak however you like and serve with salsa!