xiaoxl/recipe_data huggingface dataset:
Tammy's Philly Cheese Steak Dip
Category: appetizers-and-snacks
By xraygirl411

Everyone in my family loves cheese steaks.  I decided to turn that into a dip for football season.  As soon as I served it I knew it was a hit.  It's best served with toasted hoagie buns but even crackers work well too.

Ingredients:
½ cup chopped onion
½ cup chopped green bell pepper
½ cup Italian dressing
1 cup shredded provolone cheese
1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
salt and pepper to taste
½ pound sliced roast beef, chopped
¼ cup grated Parmesan cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes.  Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted.  Remove the skillet from the heat and stir in the roast beef. Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese.  Bake uncovered for 25 minutes or until hot and bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 servings

Calories: 132.5
Fat: 11.1 g
Saturated fat: 5.3 g
Carbohydrates: 1.9 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 6.7 g
Cholesterol: 30.8 mg
Sodium: 398.6 mg
Savory Baked Onions With Swiss Cheese


Ingredients:
yellow onions, olive oil, low sodium beef broth, soy sauce, dried sage, swiss cheese, gruyere cheese

Directions:
Set oven to 400 degrees.
Grease a 2-quart shallow baking dish.
Brush the tops of the onions with oil, then sprinkle with salt and pepper.
Bake for about 40 minutes.
In a small bowl whisk together the broth and soy sauce.
Remove onions from oven; pour the beef broth mixture on top and around the baked onions.
Return to oven and bake another 45 minutes basting about every 15 minutes.
Sprinkle the sage and grated cheese over the onions; return to oven to about 5 minutes or until the cheese melts.
Grilled Cheese Patty Melts
Category: main-dish
By Laura

This mouthwatering meal combines the comfort of a grilled cheese sandwich with the deliciousness of a cheeseburger into a juicy, satisfying patty melt.

Ingredients:
1 pound 85% lean ground beef
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped garlic
1 tablespoon Worcestershire sauce
1 teaspoon Montreal-style steak seasoning
6 slices white bread
6 slices Colby-Jack cheese

Directions:
Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into 3 evenly-sized patties. Warm a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside. Warm a second griddle over medium heat. Butter 1 side of each bread slice. Place a slice of bread onto the griddle, butter-side down. Add a slice of cheese, a burger, and a second slice of cheese. Top with another slice of bread, butter-side up. Repeat with remaining burgers. Cook until bread is golden brown on the bottom, 3 to 5 minutes. Flip and cook until the other side is golden brown and cheese is melted, 3 to 5 minutes more.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 patty melts

Calories: 652.8
Fat: 37.6 g
Saturated fat: 20.1 g
Carbohydrates: 29.1 g
Sugars: 2.8 g
Dietary fiber: 1.4 g
Protein: 47.8 g
Cholesterol: 162.9 mg
Sodium: 1242.4 mg
Hanky Pankies
Category: appetizers-and-snacks
By RENE1959

These rye slices topped with sausage and cheese are so easy and so delicious that they are sure to please. In fact, my husband loves them so much that I sometimes make them on regular-sized rye bread for dinner.

Ingredients:
1 pound fresh, ground pork sausage
3 tablespoons minced onion
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup process cheese sauce
16 ounces cocktail rye bread

Directions:
In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Stir onion, garlic powder, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined. Spread 1 tablespoon of mixture onto each slice of cocktail rye.  Serve warm.

Prep time: 2 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 dozen

Calories: 380.6
Fat: 25.3 g
Saturated fat: 10.3 g
Carbohydrates: 25.2 g
Sugars: 3.7 g
Dietary fiber: 2.8 g
Protein: 12.4 g
Cholesterol: 50.5 mg
Sodium: 1031.7 mg
Glazed Corned Beef
Category: world-cuisine
By CANMAD7

This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!

Ingredients:
4 ½ pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
¼ cup brown sugar
2 tablespoons soy sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat a large pan with non-stick cooking spray.  Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid. In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef. Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings. Slice corned beef across grain and serve.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 7 servings

Calories: 463.1
Fat: 24.3 g
Saturated fat: 8.1 g
Carbohydrates: 38.1 g
Sugars: 27.5 g
Dietary fiber: 0.2 g
Protein: 23.8 g
Cholesterol: 125 mg
Sodium: 1724.8 mg
Quick Easy Salsa


Ingredients:
whole tomatoes, cilantro, onion, garlic powder, salt, pepper

Directions:
"In a food processor (I use a small pampered chef hand turned processor, it has a red lid. Not sure what they call it but works wonderfully] chop up onion and jalepenoes. Add cilantro and chop. Pour in drained tomatoes and chop for the last time. We like ours a little chunky. Season to taste I use garlic powder, salt and pepper. You can eat right away or refrigerate."
Hummus in a Hurry


Ingredients:
garlic cloves, chickpeas, salt, ground cumin, cayenne pepper, fresh lemon juice, olive oil

Directions:
Mince garlic in blender or food processor.
Add drained chickpeas, salt, cumin, and cayenne and blend until minced.
Scrape sides of blender/food processor with a rubber spatula.
Add lemon juice, olive oil, and 2 tbs. of reserved chickpea liquid, processing until thick and smooth.
Taste and adjust seasonings as desired.
Make Ahead Wraps - OAMC


Ingredients:
brown rice, water, black beans, pinto beans, whole kernel corn, salsa, 10-inch flour tortillas, cumin, garlic powder, oregano, onion, cheddar cheese, monterey jack cheese

Directions:
Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse.
Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
Mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up.
Freeze wraps in single layer on lightly greased cookie sheet.
When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
TO SERVE: Unwrap wraps (that even sounds funny to me] from foil or plastic wrap that you used for freezing.
Wrap in a paper towel.
Cook in microwave until heated through (about 2 minutes].
Or thaw wrap (remove plastic wrap if used in freezing], put foil, and bake at 350F for ten minutes.
Asian Chicken


Ingredients:
black pepper, soy sauce, garlic powder, curry powder, paprika, ginger, red pepper flakes, onions, yellow mustard, pickle juice, chicken

Directions:
Pre-heat oven 350`., Cut up chicken, put pieces into a Casserole dish., Mix all other ingredients together, stir, then pour over chicken., Cover with aluminum foil., Put in oven for about an hour and a half.
Roasted Green Beans With Mushrooms


Ingredients:
cremini mushrooms, shallot, garlic cloves, green beans, olive oil, thyme, black pepper, salt

Directions:
Preheat oven to 450°F., Combine first four ingredients on a jelly-roll pan coated with cooking spray., Drizzle with oil, sprinkle with thyme and pepper and toss well to coat., Roast for 30 minutes or until beans are lightly browned., Sprinkle with salt and toss to combine.
Stove Top Casserole


Ingredients:
lean ground beef, milk

Directions:
Pat uncooked ground beef in bottom of 9x13 pan.
Spread dry stuffing mix over beef.
Combine soups and milk in a bowl; pour over stuffing mix.
Bake at 350F for 1 hour.
Chef John's Chocolate Energy Bars
Category: appetizers-and-snacks
By Chef John

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble.

Ingredients:
2 cups pitted Medjool dates, roughly chopped
2 cups raw cashews
1 cup raw or roasted unsalted almonds
¾ cup high-quality unsweetened cocoa powder (such as Guittard® Cocoa Rouge)
2 tablespoons coconut oil, melted
½ cup unsweetened shredded coconut
2 teaspoons vanilla extract
1 tablespoon cold espresso, or more as needed (or water)
½ teaspoon kosher salt
½ pinch cayenne pepper

Directions:
Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass. Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 or 3 hours. Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.

Prep time: 15 mins
Total time: 3 hrs
Yields: 12 bars

Calories: 342.7
Fat: 22.2 g
Saturated fat: 7.2 g
Carbohydrates: 36 g
Sugars: 21 g
Dietary fiber: 6.9 g
Protein: 8.1 g
Sodium: 229.6 mg
Strawberry Ribbon Pie


Ingredients:
strawberry gelatin, sugar, boiling water, frozen strawberries, lemon juice, cream cheese, confectioners' sugar, vanilla extract, salt, heavy cream

Directions:
In a small saucepan combine strawberry gelatin, sugar and boiling water.
Add strawberries and lemon juice, mix well.
Refrigerate.
Stir every half hour until mixture mounds.
Then whip the cream cheese in a seperate bowl with the confectioner's sugar , vanilla and salt.
In a third bowl whip the heavy cream to soft peak stage. Fold the whipped cream cheese mixture into the whipped cream.
Pour this mixture into the pie shell.
Pour the strawberry mixture over that, refrigerate until ready to serve.
Black Bean Dip


Ingredients:
black beans, ground cumin, dried ancho chile powder, garlic powder, cayenne, onion, red bell pepper, sour cream, fresh cilantro, lime juice

Directions:
"Place everything in food processor (or blender] and process until smooth."
Habanero Jelly


Ingredients:
habanero peppers, orange bell peppers, carrots, apple cider vinegar, sugar

Directions:
Remove stems and seeds from habanero peppers. Make sure to wear eye protection and clean your hands thoroughly afterward. Don't wipe your eyes or touch anything else with your hands. You may also want to wear gloves if you have sensitive skin.
Chop peppers and carrots and add to food processor with 1/4 cup of vinegar. Continue to wear eye protection! Puree thoroughly, placing a towel over the top to avoid any splashing.
Add puree with sugar and remaining vinegar to a small pan., stir until integrated, and then bring to a boil. Boil for 10 minutes while constantly stirring. Don't lean over the top of the pan will it's cooking as the fumes can be painful to smell.
Stir pectin into the mixture and boil for another minute while stirring. Remove from heat and allow to cool slightly.
Fill a jar with hot water, then empty the water. so adding the hot mixture doesn't crack the jar.  Very carefully pour mixture into the jar, then seal. Allow to reach room temperature before refrigerating.
Cool mixture completely before serving. Try a small amount at a time, since it's very spicy (but, what did you expect: they're habanero peppers!]. Jelly takes 24-48 hours to set, but it can be enjoyed (carefully!] before that if you like.
Garlic Portabella Mushroom Pasta


Ingredients:
bow tie pasta, olive oil, garlic, onion, basil, oregano, butter, portabella mushrooms, dry vermouth, heavy cream, parmesan cheese

Directions:
Cook pasta per directions on box (al dente].
heat olive oil in skillet.
add garlic and onion and saute for 5 minutes (until light brown].
Add chopped mushrooms, basil, oregano, salt & pepper.
add butter and saute until mushrooms are almost tender.
add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed.
Add cream and cook until slightly thickened.
when pasta is done drain and mix with pasta over low heat until coated.
Add parmesan cheese to taste and serve.
Rob's Mango and Chilli Chutney


Ingredients:
mangoes, red chilies, onions, lime, gingerroot, sugar, white vinegar, bay leaves, cinnamon stick, cardamom pods, whole black peppercorn, star anise, mustard seeds, salt

Directions:
In a scalded piece of muslin cloth tie up only the bay leaves, star anise, cinnamon, cardamom pods and peppercorns together and put into large heavy based pan.  Alternatively if you don’t have any muslin cloth you can fish the spices out later.  Add everything else to the pan along with the spices reserving HALF of the mango, the lime juice and 1 third of the ginger.
Bring to the boil, reduce heat slightly and simmer until thick and almost no liquid remains.
Remove the spice bag or spices meant for the muslin spice bag, squeezing out any excess liquid.
By now you should be able to make a channel through the middle of the pan with a wooden spoon that is not immediately filled with excess liquid.
Add the reserved mango, ginger and lime juice, bring back to the boil and boil for 1 minute only.
Divide between sterilized jars, seal and leave to cool.
Best ever!
Seasoned Tuna Burgers


Ingredients:
tuna, celery, mayonnaise, onion, chili sauce, egg, salt, pepper, butter, margarine, lettuce, tomatoes

Directions:
In a bowl, combine tuna, bread crumbs, celery, mayo, onion, chili sauce,egg, salt and pepper.
Shape into four patties.
Melt butter in a skillet; cook patties for about 4-5 minutes per side or until lightly browned.
Serve on buns with lettuce and tomatoes, if desired.
Honey Garlic Carrots


Ingredients:
brown sugar, margarine, butter, garlic clove, soy sauce, fresh ginger, carrot

Directions:
Peel and slice carrots, I do a two lb. bag.
Place in saucepan with water and cook just till crisp. Drain.
Meanwhile in small saucepan over med. heat, melt margarine and add the brown sugar, stirring to dissolve.
Peel garlic and put through garlicpress into saucepan with sugar mixture.
Stir in soy sauce and grated ginger and allow to simmer 5 minutes stirring to meld the flavours.
Place carrots in serving bowl and pour sauce over top. Stir to combine and enjoy.
Blueberry Dumplings


Ingredients:
milk, Bisquick, sugar, water, blueberries, sugar, lemon juice

Directions:
Mix together dumpling ingredients in a bowl.
Mix together blueberry sauce ingredients in a heavy bottomed saucepan over medium heat.  Bring to a boil, stirring frequetly.
Turn down burner to low, while alowing the syrup to simmer, add dumpling (should make 6].
Cook 10 minutes with lid on (NO PEEKING]!
Cook 10 minutes with lid off.
Serve warm with whipped cream or ice cream.
German "Pumpkin" Noodle Salad


Ingredients:
spaghetti, cherry tomatoes, green onion, German mustard, mustard, honey, orange, canola oil

Directions:
Using an asparagus peeler (or a wide veggie peeler], peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles].
Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
Drain using a colander and rinse well with cold water until cool.
In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly].
Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
Sprinkle with toasted nuts and serve.
Chocolate Hazelnut and Peanut Butter Cupcakes


Ingredients:
water, eggs, butter, powdered sugar, vanilla extract, salt, bittersweet chocolate

Directions:
For Cupcakes: HEAT oven to 350ºF. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Beat in peanut butter until smooth. Divide batter evenly into baking cups.
BAKE for 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to wire rack to cool completely.
For Frosting: BEAT shortening, butter and peanut butter in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla and salt. Mix slowly until combined. Beat on high for 3 to 5 minutes until light and fluffy.
SPREAD 2 teaspoons hazelnut spread on each cupcake. Place frosting in decorator bag fitted with a star decorating tip (2A]. Frost cupcakes by working in a circular motion moving toward center to build up frosting, creating a swirl effect, leaving chocolate exposed. Garnish with peanuts and shaved chocolate.
Spicy Apple-Stuffed Squash


Ingredients:
acorn squash, golden delicious apple, butter, margarine, brown sugar, cinnamon, nutmeg, clove

Directions:
Preheat oven to 350-F degrees and lightly grease a 1-quart baking dish.
Halve  squash, remove seeds, and cut into quarters.
Place quarters skin-side up in dish and bake, covered, for 30 minutes.
Meanwhile, in a medium bowl, combine apple,  butter, brown sugar, cinnamon, nutmeg, and cloves.
Turn the squash's cut sides  up and stuff them with the apple mix ture. Cover and bake for 30 minutes longer,  or until apples are tender.
Serve warm.
Kitchen Staff Tip: If you're in a pinch for time, you may prepare this recipe in the microwave by preparing the squash as directed, placing cut-side up in a  microwave- safe dish, and cooking on high for 6 or 7 minutes.
Make sure to  rotate the squash halfway through cooking time. Top squash with the apple  mixture, cover with vented plastic wrap, and microwave on high 4 to 5 minutes or until apples are tender.
Salmon and Potato Salad With Lemon Poppy Seed Dressing


Ingredients:
potatoes, snow peas, smoked salmon, plain yogurt, lemon juice, lemon rind, poppy seeds, spring onions

Directions:
Boil the potatoes until just tender. When potatoes are just tender add the snowpeas to saucepan and cook for just 1 minute and immediatley drain under cold running water. Allow to mix to cool.
Halve the potatoes and arrange in a serving bowl with snowpeas, salmon and capsicum .
Combine yoghurt, lemon juice, rind and poppy seeds, season to taste and drizzle over salad.
Garnish with spring onions.
Creamy Butternut Squash Pesto (Vegan)


Ingredients:
fresh basil, fresh parsley, pine nuts, olive oil, garlic cloves, nutritional yeast, soymilk

Directions:
Peel and cube the squash.  Toss with a little olive oil, salt, and pepper.  Bake at 350 degrees for about 20 minutes or until tender.
Puree squash in food processor.  Add other ingredients and puree again.  Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
Toss with 1 pound cooked pasta and enjoy!
Neiman Marcus Chocolate Chip Cookie
Category: desserts
By Ashleigh Scott

This is the famous Neiman Marcus Chocolate Chip Cookie Recipe. There has been a myth that someone was charged $250 for the recipe, but that was never true. This is now their official cookie recipe, and it's free to everyone.

Ingredients:
½ cup unsalted butter
1 cup packed brown sugar
3 tablespoons white sugar
1  egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons instant espresso coffee powder
1 ½ cups semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips. Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart. You should have 12 to 15 large cookies. Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 12 cookies

Calories: 324.9
Fat: 14.6 g
Saturated fat: 8.7 g
Carbohydrates: 48.5 g
Sugars: 32.5 g
Dietary fiber: 1.7 g
Protein: 3.4 g
Cholesterol: 35.8 mg
Sodium: 184.4 mg
Creamy White Chicken Chili with Salsa Verde
Category: soups-stews-and-chili
By lynn9980

You will enjoy everything to do with this white chicken chili made with salsa verde. It tingles the nostrils, warms the tongue, and causes taste bud euphoria. Serve with sour cream and shredded pepper Jack cheese.

Ingredients:
1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (8 ounce) package cream cheese, softened
½ cup half-and-half
1 tablespoon olive oil
2 medium green bell peppers, chopped
2 medium jalapeno peppers, diced
3 cloves garlic, chopped
1 tablespoon dried minced shallots
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
8 cups chicken stock
1 (16 ounce) jar salsa verde
1 tablespoon ground cumin
2 teaspoons dried oregano

Directions:
Shred chicken meat; set aside. Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside. Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil. Reduce heat and simmer for 1 to 2 hours.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 343
Fat: 23.4 g
Saturated fat: 9.6 g
Carbohydrates: 7.2 g
Sugars: 2.8 g
Dietary fiber: 0.8 g
Protein: 24.8 g
Cholesterol: 98.7 mg
Sodium: 836.8 mg