xiaoxl/recipe_data huggingface dataset:
Slow Cooker Hamburgers
Category: main-dish
By Bibi

When summer temperatures climb to 100 degrees, or higher, avoid heating yourself or your kitchen, and use the slow cooker instead! Create a "rack" out of hand-formed rolls of aluminum foil for the bottom of the cooker, so the burgers won't sit in their own juices. Add a little smoke flavor and some browning sauce, and you'll have a good-looking, tasty burger that is full of smoky flavor. Optional toppings for the hamburgers include cheese, mustard, mayonnaise, ketchup, pickles, sliced tomato, sliced onion, and lettuce.

Ingredients:
1 sheet aluminum foil
1 ⅓ pounds 85% lean ground beef
2 teaspoons liquid smoke flavoring
2 teaspoons Worcestershire sauce
1 teaspoon grill seasoning (such as Montreal Steak Seasoning®)
1 teaspoon smoked paprika
1 pinch salt and ground black pepper to taste
⅓ cup dry bread crumbs
1  egg, beaten
4 teaspoons browning sauce (such as Kitchen Bouquet®)
4  hamburger buns

Directions:
Set a slow cooker to Low. Create a rack for the bottom of the cooker by rolling aluminum foil into 1-inch rolls. For a 5-quart, oblong cooker, make 4 rolls, using the length of the cooker as a guide. Fold in any long ends and squeeze back on the rolls. Evenly space the rolls along the bottom of the cooker. Combine ground beef, liquid smoke, Worcestershire sauce, steak seasoning, smoked paprika, salt, and pepper in a bowl. Add bread crumbs and egg. Mix all ingredients using your hands until they are evenly distributed. Form meat mixture into 4 patties, about 1/2 inch thick. Brush each side of the patties with 1/2 teaspoon of browning sauce, and place on the aluminum "rack", being careful not to overlap. Cook on Low for about 4 1/2 hours until burgers are no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place each cooked patty on a hamburger bun.

Prep time: 20 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 50 mins
Yields: 4 hamburgers

Calories: 491.2
Fat: 24.3 g
Saturated fat: 8.5 g
Carbohydrates: 29.1 g
Sugars: 3.8 g
Dietary fiber: 1.5 g
Protein: 36.4 g
Cholesterol: 151.8 mg
Sodium: 678.9 mg
Buttery Breadsticks


Ingredients:
butter, margarine, parmesan cheese

Directions:
Roll each roll into a 6-inch rope.
Place butter and cheese in shallow bowls.
Dip each rope into butter and then into Parmesan cheese.
Place breadsticks on an 11x17-inch sprayed baking sheet in 2 rows of twelve each.
Sprinkle with garlic salt, if desired.
Cover with plastic wrap.
Let rise until double in size.
Remove wrap and bake at 350°F 20 minutes or until golden brown.
Watermelon, Feta, and Black Olive Salad


Ingredients:
red onion, limes, watermelon, feta cheese, flat leaf parsley, mint, extra virgin olive oil, pitted black olives, black pepper

Directions:
Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with juice of two limes (more if they are dried up] to bring out the transparent pinkness in the onions and diminish their "onion-ness.".
Remove the rind and seeds (if necessary] from the watermelon, and cut into approximately 1 1/2 inch triangular chunks or use a melon baller. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Add chopped mint, along with sprigs of parsley if desired.
Pour onions, along with their juices, over the salad in a bowl, add olive oil and olives, then using your hands toss the salad gently so that the feta and melon don't lose their shape. Add a grinding of black pepper and taste to see whether the dressing needs more lime.
Toaster Oven Pizza
Category: appetizers-and-snacks
By SYNEVA B

My roommate in college had a toaster oven and I used it quite a bit.  These bagel pizzas are foolproof and taste great.

Ingredients:
1  bagel, sliced in half
½ cup tomato sauce
¼ cup shredded mozzarella cheese
1 small onion, sliced into rings
1  green bell pepper, chopped
1 (8 ounce) package sliced pepperoni sausage

Directions:
Spread bottom bagel half with tomato sauce; add cheese, onion, bell pepper and pepperoni. Place other half of bagel on top. Preheat toaster oven to 425 degrees F (220 degrees C). Place bagel in preheated toaster oven and toast about 10 minutes, or until bagel is golden brown.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 752.1
Fat: 52.5 g
Saturated fat: 18.2 g
Carbohydrates: 33.5 g
Sugars: 5.5 g
Dietary fiber: 3.5 g
Protein: 35.2 g
Cholesterol: 126.6 mg
Sodium: 2500.6 mg
Ginger Cooked With Rice


Ingredients:
rice, ginger, sake, light soy sauce, salt, water

Directions:
wash the rice until the water turns clears,drain it and leave it 10min., cut the ginger into finely., put the all ingredient in a rice cooker and cook it., after cook turn the rice from bottom to top.
Healthy Sweet Potato Lentil Curry


Ingredients:
sweet potatoes, dried red lentils, olive oil, shallots, curry powder, garlic cloves, ginger, vegetable broth, cilantro

Directions:
heat olive oil over medium heat.
optional- if you want the sweet potato soft, microwave for 2-3 min
add shallots and cook until soft.
add ginger and garlic and saute for 1-2 minute.
add curry powder and mix thoroughly.
add sweet potatoes, lentils, and broth.
bring to a boil then simmer at least 45 minute.
the longer this simmers the better! before serving increase heat to high and stir in the cilantro and lime juice.
Baked Stuffed Boneless Chicken Breasts


Ingredients:
boneless chicken breast halves, unsalted butter, onion, garlic, parmesan cheese, fresh parsley, dried rosemary, dried sage, salt, ground black pepper, olive oil

Directions:
Preheat the oven to 350°F.
Rinse and pat dry the chicken breasts.
Trim any fat around the edges.
If you wish, remove the white tendon running through the tenderloins.
Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
Season with salt and ground black pepper.
Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
Stir in the chicken stock.
The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
Do not over moisten.
Taste and adjust the seasonings.
Lightly oil a 13 x 9-inch baking pan.
Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
Lay the packets seam side down in the pan and brush with olive oil.
Season with Salt and ground black pepper to taste.
Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
Serve immediately.
Hot Dog and Baked Bean Casserole


Ingredients:
butter, onion, green pepper, chili sauce, catsup, brown sugar, cheddar cheese

Directions:
Cook onion and green pepper in 1 tablespoons butter.
Stir in hot dogs, beans, chili sauce and catsup.
For a sweeter flavor, add brown sugar.
Simmer 2 minutes.
Spoon hot mixture into an ungreased 9 inch square pan or 12 X 8 pan.
Separate biscuit dough into 10 biscuits;.
Arrange 10 biscuits over hot meat mixture;.
Sprinkle with cheddar cheese.
Bake at 375 degrees for 20 to 25 minutes or until biscuits are golden.
Asian Style Pork and Noodle Bowl


Ingredients:
fettuccine pasta, frozen broccoli cuts, carrots, canola oil, crushed red pepper flakes, cooked pork, soy sauce, ground ginger

Directions:
Cook pasta according to directions on package.
2 to 3 minutes before pasta is done, add broccoli and carrots.
While pasta is cooking, heat oil in a large skillet.
When oil is hot but not smoking, add rest of ingredients; stir until heated through.
Drain pasta/vegetable mix; add to meat, mixing well.
Taste, if desired add up to 1/4 cup more of soy sauce, and serve.
SOUTHWEST CHICKEN THIGHS


Ingredients:
chicken thighs, mild paprika, sea salt, black pepper, olive oil, red onion, celery, garlic cloves, dry white wine, fresh rosemary, chipotle chile in adobo, lemon juice, low sodium chicken broth, lemon zest, corn kernels, heavy cream

Directions:
Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
Mint-Chocolate Chunk Brownies
Category: desserts
By Anna

A variation on a classic dessert. These mint-chocolate brownies come out perfect every time, and people will go crazy over the subtle hint of mint, and the chunks of chocolate they'll bite into. They are a guaranteed crowd-pleaser!

Ingredients:
¾ cup unsifted all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup white sugar
⅓ cup unsalted butter
2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon mint extract
2 large eggs
12 (1 ounce) squares semisweet chocolate, cut into 1/2-inch chunks

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan. Combine flour, baking soda, and salt in a medium bowl. Combine sugar, butter, and water in a pot over medium heat; bring to a boil. Immediately remove from the heat and add 1/2 of the semisweet chocolate, vanilla extract, and mint extract. Stir until smooth and chocolate has melted. Transfer to a large bowl and allow to cool for 10 minutes. Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition. Gradually add flour mixture and mix until smooth. Fold in remaining chocolate. Spread batter into the prepared baking pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely before slicing.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 9-inch pan

Calories: 206.9
Fat: 11.3 g
Saturated fat: 6.4 g
Carbohydrates: 25.9 g
Sugars: 20 g
Dietary fiber: 1.7 g
Protein: 2.9 g
Cholesterol: 33.4 mg
Sodium: 65.5 mg
Spinach Orange Salad
Category: salad
By LaurasFaves

Spinach, orange, and bacon star in this colorful fresh salad.

Ingredients:
6 slices bacon
2  oranges, peeled
1 (16 ounce) bag fresh spinach leaves
½  red onion, thinly sliced
½ cup pine nuts
⅓ cup vegetable oil
¼ cup orange juice
2 teaspoons white vinegar
½ teaspoon salt

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces. Separate oranges into individual wedges. Cut each wedge into thirds. Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly. Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing. Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 273.9
Fat: 22.2 g
Saturated fat: 3.8 g
Carbohydrates: 13 g
Sugars: 7.2 g
Dietary fiber: 3.7 g
Protein: 9 g
Cholesterol: 10.1 mg
Sodium: 466.5 mg
Mushroom Pate


Ingredients:
olive oil, onion, fresh mushrooms, egg

Directions:
Saute onion in olive oil until soft.
Add mushrooms and cook over medium-high heat until tender and browning around the edges (the mushrooms and also the onions.].
Put onion-mushroom mixture with hard boiled egg in a food processor, and blend until smooth.
Season to taste with salt and pepper.
Chill and serve cold, with good bread alongside.
Instant Pot® Bone Broth with Turmeric and Ginger
Category: soups-stews-and-chili
By Fioa

Make this marvelous and nutritious bone broth in your Instant Pot® with your chicken scraps, seasoned with turmeric and ginger; a great complement to a clean eating diet. This broth can be stored in an airtight container in the refrigerator for up to 5 days, or can be  frozen for 3 months.

Ingredients:
1  chicken carcass
2  carrots, cut in chunks
1 cup chopped celery
1 tablespoon apple cider vinegar
2 teaspoons ground turmeric
3 cloves garlic
1 teaspoon minced fresh ginger root
4 cups warm water, or as needed

Directions:
Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.

Prep time: 10 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 8.8
Fat: 0.1 g
Carbohydrates: 1.6 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 21.4 mg
Nutty Curry Celery


Ingredients:
cream cheese, half-and-half, onion powder, salt, curry powder, celery

Directions:
Stir together first 5 ingredients. Cover and chill until ready to serve., Spread mixture on celery pieces, and sprinkle with peanuts.
Prawn Banh Mi
Category: world-cuisine
By J9

A French-inspired Vietnamese sandwich.

Ingredients:
1 large carrot, peeled and shredded
1 stalk celery, chopped
2  scallions (green onions), chopped
¼ cup rice vinegar
⅓ cup chopped fresh cilantro
3 tablespoons low-fat mayonnaise
3 tablespoons low-fat plain yogurt
1 tablespoon lime juice
⅛ teaspoon cayenne pepper
3 (12 inch) French baguettes, cut into halves
1 pound frozen cooked prawns, thawed and tails removed
18 thin slices cucumber, or more to taste

Directions:
Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate. Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette. Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces. Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 387.6
Fat: 3.3 g
Saturated fat: 0.8 g
Carbohydrates: 60.9 g
Sugars: 6.4 g
Dietary fiber: 3.3 g
Protein: 28.2 g
Cholesterol: 148 mg
Sodium: 885.7 mg
Sweet Potato Balls


Ingredients:
sweet potatoes, kale, shallot, coconut milk, garlic powder, cumin, flax seeds

Directions:
Preheat the oven to 200C/390°F.
Peel and chop the sweet potatoes and place in a pan of boiling water. Simmer for 20 minutes (until softened].
Drain the potatoes, then mash with the coconut milk.
Mix in the rest of the ingredients (except for the flax seed], then form into small balls.
Sprinkle the flax seed on top of the balls, then bake for 20-25 minutes.
Skewered Pork, Fruit and Vegetable


Ingredients:
green peppers, cherry tomatoes, pineapple, onions, water, white vinegar, salt, curry powder, turmeric, paprika, pepper, rice

Directions:
Place pork, peppers, tomatoes, pineapple and onions in large mixing bowls.
Add water, vinegar, salt, curry, turmeric, paprika and pepper.
Mix well and marinate for 4 hours.
Divide first 4 ingredients into 3 equal portions and thread alternately on skewers.
Broil on a rack 4 inches fro heat, 12 to 15 minutes, turning frequently until meat is cooked.
Pour marinade in a saucepan; add tomato puree and cook until thick.
Place each skewer on 1/2 cup rice, divide sauce into 3 equal portions and serve over meat and rice.
NOTE: Cooking time does not include marinading time.
Cricket Pasta Salad


Ingredients:
pasta, pesto sauce, tomatoes, feta, asparagus, basil, celery leaves, olive oil

Directions:
Cook the pasta 5-6 minutes., Rince cold water., Add Pesto, pepper, salt., Cut the asparagus small pieces., Cut tomatoes in small pieces., Cut the feta small pieces., Cut the basil in small pieces., Cut the celery leaves in small pieces., Mix all together in a bowl with bits of olive oil, salt and pepper., Enjoy your salad.
Homemade Soft Oreo Cookies


Ingredients:
butter, eggs

Directions:
Mix all ingredients together. It is very thick.
Scoop out in balls on ungreased cookie sheet.
Bake 350°F for 10 minutes. (it may not look done but it is].
Cool 10 minutes. When cool, spread vanilla cream frosting in between two cookies to make a sandwich.
Variations: add chocolate chips to batter. Mint chips are great.
Use ice cream instead of frosting to make fantastic ice cream sandwiches.
Can also be used as a base for a cookie hot fudge sundae.
French Courgette (Zucchini) Quiche


Ingredients:
zucchini, salt, bacon, onion, butter, flour, gruyere cheese, eggs, half-and-half, black pepper

Directions:
Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
Preheat oven to 400°F
In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
Spread half of the cheese and the bacon over the bottom of the pie shell.
Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
Place pie shell on a cookie sheet.
Carefully pour custard mixture into pie shell.
Sprinkle with the rest of the cheese and bacon.
Bake on center shelf for 15 minutes.
Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.
Crunchy Grape Salad


Ingredients:
red seedless grapes, green seedless grape, celery, sour cream, cream cheese, lemon juice, lemon zest, sugar, pecans

Directions:
Slice grapes in half, chop celery., Mix sour cream, cream cheese, lemon juice & sugar together until creamy., Stir sour cream mixture into grapes, refrigerate at least 3-4 hours., Top with chopped pecans when ready to serve.
Taco Noodle Dinner


Ingredients:
ground beef, onion, mushrooms, seasoning salt, tomato juice, sour cream, parsley flakes, cheddar cheese

Directions:
In a large skillet lightly brown meat stirring to break apart., Add onion and cook until limp., Stir in mushrooms and their liquid, taco seasoning, and seasoned salt., Scatter noodles over the meat., Mix together the tomato juice and pepper sauce., Pour over the noodles, pressing noodles down into the liquid., Cover and simmer for 30 minutes., Combine the sour cream and parsley, and spread over the top of noodles., Sprinkle with cheese cover and let stand about 5 minutes.
CHAR SIU (CHINESE BARBEQUE PORK)


Ingredients:
five-spice powder, sugar, honey, hoisin sauce, soy sauce

Directions:
Place all ingredients except pork in a small saucepan and bring to simmer for 30 seconds. Set aside to cool.
Place pork and marinade in ziplock bag. Remove as much air as possible, then massage it so the marinade is all over the pork. Place in the fridge and marinate for at least 3 hours, preferably overnight (up to 48 hours].
Take pork out of the fridge and bring it to room temperature.
Preheat oven to 350°F Line a baking tray with foil or baking/parchment paper. Remove pork from the marinade. Save marinade for basting.
Roast pork for 25 minutes or until the internal temperature is 145 – 160°F Every 10 minutes, baste generously with reserved marinade- this is key for a thick, glossy glaze.
After 25 minutes, switch the oven to the broiler/grill and broil until charred &  caramelized- 4 to 6 minutes. Note: For extra glaze, add a dollop of honey to remaining marinade. Chinese BBQ shops do this. Do this towards the end of the cooking time while broiling, otherwise it will burn.
Allow to rest for 10 minutes before slicing.
Serve with garlic shiitake noodles or rice and enjoy!
cabbage casserole


Ingredients:
cabbage, margarine, Velveeta cheese

Directions:
prepare cabbage and cook untill tender.
pre-heat oven to 350 degrees.
pour drained cabbage into 9x13 baking dish.
cover with velvetta slices (i use thick slices] 5- crumble ritz crackers and spread over cheese.
melt margarine and pour over crackers.
bake in oven for approximately 30 minutes or untill cheese is melted and slightly browned.
Mushroom Toast Cups
Category: appetizers-and-snacks
By LKOSLOWSKI

These are divine hot appetizers that are unusual and fun for many occasions.  The toast cups can be made ahead and frozen to make party day easier. :)

Ingredients:
1 ½ (1 pound) loaves sliced white bread
2 tablespoons butter
½ pound fresh mushrooms, finely diced
½ cup onion, finely diced
⅛ teaspoon ground cayenne pepper
1 tablespoon fresh lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
½ cup half-and-half
1 tablespoon all-purpose flour
½ cup Parmesan cheese, grated

Directions:
Preheat oven to 400 degrees F (200 degrees C). Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool. Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick. Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 20 servings

Calories: 125.4
Fat: 3.7 g
Saturated fat: 1.8 g
Carbohydrates: 18.8 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 7.5 mg
Sodium: 339.9 mg