xiaoxl/recipe_data huggingface dataset:
Easy Italian Pasta Salad
Category: salad
By slopez5084

This salad is easy to make and everyone loves it!

Ingredients:
1 (16 ounce) package bow-tie pasta
2 large tomatoes, chopped
1  green bell pepper, chopped
1  yellow bell pepper, chopped
1  cucumber, chopped
2 (6 ounce) cans sliced black olives
5 stalks celery, chopped
1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain. Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl. Pour Italian-style dressing over the pasta mixture; toss to coat. Chill salad 20 minutes before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 15 servings

Calories: 189.1
Fat: 7.4 g
Saturated fat: 1.2 g
Carbohydrates: 27.6 g
Sugars: 3.8 g
Dietary fiber: 2.5 g
Protein: 4.8 g
Sodium: 456.2 mg
Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts
Category: bread
By Barbara

Best zucchini bread. Super moist and delicious.

Ingredients:
cooking spray
2 cups white sugar
1 ¼ cups vegetable oil
3  eggs, lightly beaten
1 tablespoon vanilla extract
2 cups shredded zucchini
2 ¾ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ cup old-fashioned oats
½ cup unsweetened shredded coconut
1 pint fresh blueberries
½ cup walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray. Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini. Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter. Divide batter among prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 2 standard loaves or 4 mini loaves

Calories: 328
Fat: 18.2 g
Saturated fat: 3.9 g
Carbohydrates: 38.7 g
Sugars: 22.3 g
Dietary fiber: 2 g
Protein: 3.9 g
Cholesterol: 27.9 mg
Sodium: 192.6 mg
Heavenly Pork


Ingredients:
water, sea salt, sea salt, garlic cloves, Chinese five spice powder, white wine, orange marmalade, cider vinegar, rice vinegar

Directions:
Rub the picnic shoulder top and bottom with salt and put in a crock pot with 1/3 cup water and slow cook until it's spoon-tender. The last pork shoulder I did this with was about 6 pounds and I cooked it on high for 12 hours.
Let cool until handleable.
Drain the broth off the meat and reserve.
Remove the skin and the fat off of the shoulder. I saved this and rendered it and made chicharron, but of course that's up to you.
Remove the bones, shred the meat and place back in the crock pot. Add 1 Tablespoon sea salt, garlic, 5 spice, wine and pineapple crush or juice or jam blend and mix into the meat. Add some of the reserved pork broth back to the meat as well. The idea is to keep it nice and moist, not float it, so you'll have to judge the amount for yourself.
*Jam Blend*. Use this instead of pineapple crush or juice if desired.
1 tablespoon lemon curd, 1 tablespoon orange marmalade, 1 tablespoon mango jam, 1 tablespoon cider or 1 tablespoon rice vinegar.
Let meat slow-cook until you think the flavors have mingled enough, or you're ready for it and that's it!
Use as you would shredded pork- on a roll, in burritos, tacos, tostadas, with scrambled eggs, etc, etc.
Enjoy!
Kirazli Dondurma - Cherry Ice


Ingredients:
cherries, water, sugar, lemon juice, lemon juice, milk

Directions:
Puree the pitted cherries in a food processor. Add red food colouring if cherry puree is not dark.
Combine water and sugar and sitr until sugar is dissovled.  Add 2 tsp lemon juice and birng to a boil.  Boil for 5 minutes skimming when necessary.
Remove from heat and let stand until cool.
Combine the cherry puree with cooled syrup, lemon juce and milk. Chill overnight.
Next day pour into an ice cream maker and churn (follow instructions for sorbet].
Pour into a freezer container and place in freezer.
Junk Food Junkie-Not!


Ingredients:
water, sea salt, broccoli, chopped tomato, fresh basil, red onions, fresh lime juice, garlic, cooked brown rice, cheddar cheese, whole wheat tortillas

Directions:
Mix the water and 1/2 teaspoons salt in a medium saucepan and bring to a boil over high heat. Add the broccoli and cook until it turns bright green and is tender but still crisp, about 1 minute. Drain the water and rinse the broccoli under cold water. Let drain completely and set aside.
Combine the tomato, picante sauce, basil, onion, vinegar, lime juice, garlic and 1/8 teaspoons salt in a large bowl. Add the broccoli, rice and cheese and stir to combine. Divide among the tortillas and wrap.
Enjoy right away!
How to wrap:.
If tortilla is stiff, warm slightly(about 15 seconds] to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
Noodles in Soup


Ingredients:
boneless skinless chicken, dried mushrooms, bamboo shoots, spinach, spring onions, light soy sauce, salt, sugar, dry sherry

Directions:
Cut the chicken into thin shreds.
Squeeze dry the soaked mushrooms and discard the hard stalk.
Thinly shred the mushrooms, spinach , bamboo shoots and spring onions.
Cook the noodles in boiling water ,drain and rinse under cold water.Set aside.
Bring the stock to a boil add 1 tbsp soy sauce and pour over noodles.Keep warm.
Heat the oil in a heavy frying pan or wok,
Add 1/2 of the spring onions add the chicken and the vegetables to the hot oil.
Stir fry for about 3 minutes.
Add all the seasonings and blend well.
Pour the mixture over the warm noodles and put the remaining spring onions as a garnish and serve imediately.
Octoberfest German Potato Salad
Category: salad
By Judy Blum Ryan

This potato salad is wonderful served with Bratwurst and Kraut!

Ingredients:
3 pounds potatoes, peeled and sliced
½ cup chopped onion
2 teaspoons salt
½ cup mayonnaise
¼ cup vegetable oil
½ cup cider vinegar
2 tablespoons white sugar
2 tablespoons dried parsley
ground black pepper to taste

Directions:
Bring a large pot of salted water to a boil.  Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions. In a large bowl, whisk together the  mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion.  Let stand for 1 hour before serving to enhance flavors.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 6 to 8 servings

Calories: 355.2
Fat: 20.5 g
Saturated fat: 2.9 g
Carbohydrates: 39.5 g
Sugars: 5.8 g
Dietary fiber: 4.6 g
Protein: 4.3 g
Cholesterol: 6 mg
Sodium: 768.4 mg
Jackie's Special Meatloaf
Category: main-dish
By Jackie Fernandez-Gonzalez

My fave-orite meatloaf recipe that my mom gave to me, but I 'updated.' Great with mashed potatoes and green peas! Pass the ketchup! ENJOY!  P.S. - I eyeball this recipe...you should too!

Ingredients:
1 pound ground beef
2  eggs, beaten
1 cup panko bread crumbs
¾ cup ketchup, divided
1 tablespoon salt-free seasoning blend
1 tablespoon garlic powder
1 tablespoon onion powder
salt to taste
ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan. Place the ground beef, eggs, panko, and 1/2 cup ketchup in a large bowl. Mix by hand, and season with salt-free seasoning blend, garlic powder, onion powder, salt, and pepper. Form into a loaf shape, and place on the prepared baking pan. Drizzle with remaining 1/4 cup ketchup. Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 257.2
Fat: 13.3 g
Saturated fat: 5 g
Carbohydrates: 22.2 g
Sugars: 7.7 g
Dietary fiber: 0.3 g
Protein: 16.9 g
Cholesterol: 107.4 mg
Sodium: 477.9 mg
Jamie Oliver's Mashed Root Vegetables


Ingredients:
extra virgin olive oil, butter

Directions:
*NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
Drain in a colander.
Place the vegetables back in the pan and mash with a potato masher.
You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.].
Jamie  continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.].
Pam's Rice Meatballs


Ingredients:
lean ground beef, Minute Rice, eggs, onion, tomato juice, salt, pepper

Directions:
Mix ground beef, diced onion, eggs, and rice;  form into balls roughly 1.5 - 2 inches in diameter.
Over medium heat, brown meatballs in large skillet or saucepan (large enough to hold meat and tomato juice].
Add tomato juice and season with salt and pepper (or other seasonings if you like]; reduce heat and cover pan.
Simmer until juice has cooked down to a thick sauce (between 35 - 60 minutes], turning meatballs occasionally.
Tapas: Bacon Wrapped Dates and Sweet Red Bell Pepper Sauce


Ingredients:
bacon, pitted dates, garlic clove, red bell pepper, yellow onion, half-and-half cream, extra virgin olive oil, salt

Directions:
Preheat oven to 375°F.
Soak round toothpicks in water for 15 minutes, this will prevent burning when baking.
RED PEPPER SAUCE:
Place garlic cloves w/ peels on a baking dish and bake for 15 minutes.
Rub pepper and onion with olive oil.
After baking the garlic cloves for 15 minutes,  add the red bell pepper and onion to the baking sheet and bake for an additional 15 minutes, or until tender and roasted. It may take a bit longer.
Squeeze the roasted garlic out of it's paper into a blender along with the roasted onion and bell pepper. *use a blender or small food processor.
Blend until smooth. Slowly add olive oil until blended. * you may use more or less.
Add salt.
Slowly add half and half until creamy while blending.
Serve immediately or cover and refrigerate until ready to serve.  Warm in the microwave before serving.
BACON WRAPPED DATES:
Cut bacon strips in half (making them 1/2 as long approximately 3"].
Microwave the strips for 2 minutes.
Wrap each date with a 1/2 strip of bacon and secure with a toothpick.
Spray a 4 sided cookie sheet with nonstick spray.
Place all prepared dates in the  cookie sheet.
NOTE: If you have mini muffin pan, suspend the bacon wrapped date over each opening and the bacon fat will drip off into the muffin pan. This is my preferred method.
Bake for approximately 15 minutes, turning once. *Important to turn.
After turning, continue baking for an additional 10 minutes or until bacon brown and crispy or as desired.
BAKING TIME may vary. Just be sure to watch carefully.
Serve with sweet red pepper sauce for dipping or puddle the sauce on a plate and place the wrapped dates in the sauce.
Note:  Everything can be prepared and  baked ahead of time and served later. Just warm through in the microwave for about 30 seconds.
Chunky Turkey Soup, Mediterranean Style


Ingredients:
olive oil, yellow onion, green pepper, garlic cloves, diced tomatoes with juice, long grain rice, chicken broth, water, carrots, frozen green beans, black olives, fresh basil, dried basil, black pepper, salt

Directions:
In a large stockpot, heat the oil over moderate heat.
Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
Stir in tomatoes, chicken broth, water, carrots, rice, and basil.  Heat to boiling, then reduce heat; cover and simmer for 15 minutes.
Add the green beans, black olives, turkey and salt and pepper.  Cook uncovered for about 5 minutes or so until soup is heated through.
Serve with garlic sticks or crusty bread.
"Light as a Feather" Scones
Category: bread
By Paula Todora (Paula T)

Flaky and light, these scones are perfect for snacking or for breakfast. Made from ingredients you probably have on hand, they can be a special treat any time and are one of my favorite breakfast recipes to have with tea or coffee.

Ingredients:
cooking spray
2 cups sifted all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, cubed
¾ cup reduced-fat vanilla yogurt
1  egg, beaten
1 teaspoon vanilla extract
1 tablespoon milk
1 tablespoon white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Mix flour, 1/4 cup sugar, baking powder, and salt in a bowl. Add butter and mix with fingers until coarse crumbs form. Gently mix yogurt, egg, and vanilla extract into flour mixture until dough is just combined. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1-inch thick round. Cut into 8 wedges and place onto the prepared baking sheet. Brush each wedge with milk and sprinkle with remaining 1 tablespoon sugar. Bake in the preheated oven until lightly browned, about 15 minutes. Serve warm or cool completely and store in an airtight container.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 scones

Calories: 239.2
Fat: 8.5 g
Saturated fat: 5 g
Carbohydrates: 35.2 g
Sugars: 11.3 g
Dietary fiber: 0.8 g
Protein: 5.3 g
Cholesterol: 43.6 mg
Sodium: 160 mg
Pasta With Zucchini, Mushrooms and Cannellini Beans in Marinara


Ingredients:
onion, garlic cloves, olive oil, zucchini, portabella mushrooms, cannellini beans, cheese, part-skim mozzarella cheese, penne pasta, crushed tomatoes, basil

Directions:
Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2] until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown.  Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour.  In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat.  Cook pasta according to box.
Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.
Chocolate Fruit Crumble


Ingredients:
apricots, cooking apple, all-purpose flour, butter, oats, sugar, white chocolate chips, raisins, pecans, walnuts

Directions:
Spray an ovenproof dish with non-stick cooking spray and set aside.
Preheat oven to 350 degrees.
Drain the canned apricots, reserving 4 tablespoon of the juice.
Pour the apricots in prepared pan and add sliced apples, toss with reserved juice and sprinkle with raisins.
In a medium sized mixing bowl, cut the butter into the flour until fine and crumbly.
Stir in the oats, sugar, chocolate chips and nuts.
Sprinkle the flour mixture over the fruit; do not press into the fruit.
Bake in preheated oven for 40 to 45 minutes, or until topping lightly brown.
Can be served hot or cold.
Polish Reuben Casserole
Category: world-cuisine
By HOUSEWIFEEXTRAORDINAIR

Easy and delicious casserole, using Polish sausage.

Ingredients:
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 ⅓ cups milk
½ cup chopped onion
1 tablespoon prepared mustard
2 (16 ounce) cans sauerkraut, rinsed and squeezed dry
1 (8 ounce) package egg noodles
1 ½ pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
2 cups shredded Swiss cheese
¾ cup whole wheat bread crumbs
2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside. Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese. Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 627.9
Fat: 41.1 g
Saturated fat: 16.5 g
Carbohydrates: 39.6 g
Sugars: 7.3 g
Dietary fiber: 4.8 g
Protein: 25.8 g
Cholesterol: 112.2 mg
Sodium: 2176.2 mg
Beefy Macaroni Casserole CHOW Style


Ingredients:
unsalted butter, red bell peppers, yellow onion, garlic cloves, kosher salt, dried oregano, paprika, fresh ground black pepper, lean ground beef, sharp cheddar cheese, sharp cheddar cheese

Directions:
Bring a large pot of heavily salted water to a boil over high heat. Heat the oven to 400°F and arrange a rack in the middle.
Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven. Add the bell peppers, onion, garlic, measured salt, oregano, paprika, and measured pepper and cook, stirring occasionally, until the vegetables are softened but not browned, about 7 to 10 minutes.
Add the ground beef, season with salt and pepper, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 5 minutes. Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually 1 or 2 minutes less than the package directions suggest (the pasta will finish cooking in the oven]. Drain and rinse with cold water until no longer steaming; set aside.
Add the marinara sauce, stir to combine, and bring to a simmer and remove from heat.
Pour half the pasta into the bottom of a 5 quart baking dish. Add 3 cups of the sauce to the pasta and stir.
Sprinkle half the cheese over the top.
Dump the rest of the pasta in the dish and carefully pour the rest of the sauce over the top, evenly.
Sprinkle the rest of the cheese on top and place uncovered in the oven.
Bake 25 minutes or until lightly browned on top.
Vietnamese Chicken and Long-Grain Rice Congee
Category: soups-stews-and-chili
By DawnH

Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.

Ingredients:
⅛ cup uncooked jasmine rice
1 (2.5 pound) whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
¼ cup chopped cilantro
⅛ cup chopped fresh chives
ground black pepper to taste
1  lime, cut into 8 wedges

Directions:
Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours. Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside. Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency. Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 642.5
Fat: 42.3 g
Saturated fat: 12.1 g
Carbohydrates: 9.8 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 53 g
Cholesterol: 210 mg
Sodium: 1943.4 mg
Huli Huli Chicken


Ingredients:
chicken pieces, ketchup, soy sauce, brown sugar, sherry wine, gingerroot, garlic clove

Directions:
Oven Version:
Arrange chicken, skin side up, on rack of broiler pan.
Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side.
Combine remaining ingredients;.
Baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce.
Beef Nachos


Ingredients:
ground beef, chili powder, salt, sweet paprika, water, corn tortilla chips, cheddar cheese, monterey jack cheese, onion

Directions:
HEAT oven to 375°
Brown beef in skillet, crumble in small pieces.
Cook until it is no longer pink; drain.
ADD chili powder, paprika, salt dried onion & water.
Simmer on low for about 10 minute
Heat beans in small pan or in microwave, until hot.
MIX cheeses together in small bowl; set aside.
ARRANGE chips on baking sheet or on oven-proof plate (I use a large pie plate].
SPREAD about 1 Tbsp of beans on each chip.
SPRINKLE about 2 Tbsp of beef on each chip. Flatten beef with spoon so that it will hold the cheese.
Place a handful of cheese on each chip.
Sprinkle onion over the cheese.
Place a slice of jalapeno on each chip.
BAKE for 8-10 minutes or until cheese melts.
Serve with salsa, guacamole or sour cream.
Potluck Potato Casserole
Category: side-dish
By bayard-clark

After trying plenty of hash brown casserole recipes, I finally discovered the perfect mixture on my own! I always make this for any potluck I go to, and it's ALWAYS the first thing to be eaten! From dinner parties to football game gatherings, you won't be disappointed.

Ingredients:
2 cups shredded Cheddar cheese
1 (10.75 ounce) can  cream of potato soup
1 (8 ounce) container sour cream
½ (8 ounce) package cream cheese, softened, or more as needed
½ cup chopped green onions
2 cloves garlic, minced
½ teaspoon salt, or to taste
1 (16 ounce) package frozen hash brown potatoes
½ cup grated Parmesan cheese, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese. Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9x13-inch casserole dish

Calories: 257.2
Fat: 18.1 g
Saturated fat: 11.2 g
Carbohydrates: 13.9 g
Sugars: 0.6 g
Dietary fiber: 1.3 g
Protein: 10.3 g
Cholesterol: 50.8 mg
Sodium: 567.9 mg