xiaoxl/recipe_data huggingface dataset:
Roesti
Category: side-dish
By Cindy Krafft

This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.

Ingredients:
2 ¼ pounds potatoes, scrubbed
3 tablespoons butter
1 teaspoon salt
2 tablespoons milk

Directions:
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight. Peel and grate the potatoes into a large bowl. Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Prep time: 10 mins
Cook time: 1 hr
Total time: 9 hrs 10 mins
Yields: 6 servings

Calories: 186
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 31.1 g
Sugars: 1.6 g
Dietary fiber: 2.8 g
Protein: 3.1 g
Cholesterol: 15.5 mg
Sodium: 436.1 mg
Philly Cheesesteak


Ingredients:
Spanish onion, mushroom, green sweet pepper

Directions:
Heat a griddle, iron skillet or a non stick pan over medium heat. Add 3 Tablespoons of oil to the pan & sauté the onions to desired doneness.
Remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides, The slices will quickly brown, scramble into smaller pieces with a flat spatula.
Melt the Cheez Whiz in a pot or in the microwave.
Place 6 oz. of the meat into the rolls and push the meat on one side of the roll and deposit the toppings next to it.
Use a butter knife or chopstick to smear the whiz next to the meat.
This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.
Pizza Steak Variation - instead of using cheese whiz,  top with pizza sauce & sliced or crumbled mozzarella. Place briefly under a broiler to melt & lightly brown the cheese.
Chicken Salad With Watermelon and Peaches


Ingredients:
mayonnaise, dried dill, lemon, seedless watermelon

Directions:
Mix together the chicken, yogurt, mayonnaise, dill and lemon juice.  Season to taste with salt and pepper.
Before serving gently mix in diced peaches and melon.  Serve over mixed greens.
Peanut Brittle
Category: desserts
By Gina

My Aunt Joyce taught my mother how to make this and she taught me.

Ingredients:
1 cup raw Spanish peanuts
1 cup white sugar
½ cup light corn syrup
½ cup water
1 teaspoon baking soda

Directions:
Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Yields: 15 pieces

Calories: 138
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 23.3 g
Sugars: 16.2 g
Dietary fiber: 0.9 g
Protein: 2.5 g
Sodium: 92.8 mg
Beer Battered Hot Dog Nuggets


Ingredients:
beer, flour, salt, eggs, cheddar cheese, mustard, flour, ketchup

Directions:
In a bowl, mix the flour, egg yolks, salt, oil, and beer.
Whisk until smooth.
Let rest as long as possible – even overnight in the fridge.
When ready to assembly the hot dogs, whisk the egg whites to stiff medium peaks in a bowl.
Carefully fold the egg whites into the beer batter.
Split each hot dog in half but DO NOT cut all the way through.
Spread mustard in the cut and then stuff with cheese.
Do not overstuff, but make sure there is an ample amount of cheese in each hot dog.
Cut each hot dog into four chunks, and roll each piece in flour – then dip in the beer batter.
Deep fry the chunks in oil that has reached 350 degrees.
Cook until golden brown, approximately 3-5 minutes.
Serve with extra mustard, ketchup, and relish.
Fast Breakfast Wraps


Ingredients:
olive oil, eggs, egg substitute, 1% low-fat milk, salt, black pepper, low-fat cheddar cheese, salsa, flour tortillas

Directions:
Heat oil in a medium skillet over med-high heat.
Combine the eggs, egg substitute, milk, salt (optional] and pepper, beating well.
Pour into the skillet and cook the mixture, without stirring, until the bottom and edges begin to set (about 1 min].
Then continue to cook the mixture, now stirring continually, until just slightly set (an additional 2 min].
Add in the cheddar cheese and stir; remove from the heat.
While the egg mixture is cooking, you can also heat the salsa over low heat, until warmed.
Wrap the tortillas (or lavash bread] in a clean kitchen towel and zap in the microwave on high for 1 min (to warm].
Divide the now cooked egg mixture evenly amongst the tortillas, spreading the mixture down the center of each one.
Top each of the portions with 2 tbsp of the warmed salsa.
Now to close your wrap: fold over one side of the wrap over the filling, then fold up the bottom, then roll the rest of the wrap up securely.
Serve immediately.
Strawberry and Grape Salad


Ingredients:
strawberries, green seedless grapes

Directions:
Place the strawberries and grapes into a serving dish., Add the dressing and mix to combine., Serve immediately.
Marshmallow Crispie Bars
Category: desserts
By SHECOOKS2

Easy, easy, easy.  As a variation, you can add candy coated chocolates, chocolate chips, or nuts.

Ingredients:
3 tablespoons butter
1 teaspoon vanilla extract
4 cups miniature marshmallows
4 cups crisp rice cereal

Directions:
Coat a 9 x 13 inch pan with spray oil or margarine. In a large saucepan, melt the butter or margarine over low heat.  Add the vanilla.  Melt the marshmallows into the margarine, stirring.  Add the cereal when the marshmallows have melted; stir until cereal is coated.  Quickly pour into the prepared pan.  Use a sheet of waxed paper to press the mixture down flat and evenly into the pan. Let set for 2 to 3 hours.  Cut into squares.

Yields: 2 dozen

Calories: 113.5
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 21.6 g
Sugars: 10.4 g
Dietary fiber: 0.1 g
Protein: 1 g
Cholesterol: 7.6 mg
Sodium: 105 mg
Peach Peeling-Peach Seed Jelly


Ingredients:
"sugar"

Directions:
Place a minimum of 4 qts peelings and seed in heavy pan.
Barely cover with water.
Bring to boil and let simmer for about 30 minutes.
Let stand overnight.
Strain juice through cheesecloth.
Measure 3 cups juice into pan.
Add 1 pkg powdered pectin.
Bring to a rigorous boil and add 3 cups sugar.
Boil juice rapidly until drops sheet off spoon as in jelly testing.
Skim off foam.
Pour into sterilized jars to within 1/2 inch from top.
Band and process in water bath for 5 minutes.
For concern about the aspects of using peach seeds, here is a bit of info about the usage of peach products, Peach Uses & Scientific Evidence For
Peach leaves and bark have demulcent, sedative, diuretic and expectorant properties, and work well to relieve bladder inflammation and urinary tract problems. The leaves and bark can also be used to treat whooping cough, ordinary coughs, and chronic bronchitis. Peach seed (kernel] can be used as a mild laxative, and an expectorant for the lungs, nose and throat, and it can help relieve chest pain and spasms. Peach bark is still used to improve blood flow and eliminate blood stagnation caused by amenorrhea, dysmenorrhea, postpartum abdominal pain, and pain and swelling due to external injuries.
Since there is only one pit per peach and alot of peel, the recipe should not be altered if the peach seed is left out.
Cheesy Mini-Meatloaves


Ingredients:
ground beef, cheddar cheese, egg, quick oats, onion, milk, ketchup, brown sugar, yellow mustard

Directions:
Preheat oven to 350 degrees., Beat egg and milk together., Add cheese, oats, onion, salt, & pepper to milk/egg mixture., Mix in ground beef with your hands until all ingredients are incorporated well., Shape into 8 loaves and place into a greased 9x13 pan., Mix all sauce ingredients together and spoon over loaves., You may want to make extra sauce for after its done cooking!, Place in 350 degree oven, uncovered, for 45 minutes.
Turkey and Apple Melt Sandwich


Ingredients:
Dijon mustard, honey, swiss cheese, granny smith apples

Directions:
Combine mustard and honey in a small bowl. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture.
Place one cheese slice on dressed side of bread slices; top each with 4 or 5 apple slices and 2 ounces turkey. Top sandwiches with remaining 4 bread slices. Coat both sides of sandwiches with cooking spray.
Heat a large nonstick skillet over medium-high heat.  Add sandwiches to pan. Cook 2 minutes on each side or until bread is browned and cheese melts.
Slice each in half diagonally and serve.
Oven-Finished Kickin' Chicken


Ingredients:
boneless chicken breast, white wine, yellow bell pepper, orange bell pepper, red bell pepper, yellow onion, spring onion, salt, pepper, cayenne pepper, crushed red pepper flakes, paprika, olive oil, butter, lemon juice

Directions:
Pour white wine into a large container with a lid and immerse chicken into wine. Squeeze a freshly cut lemon into the chicken and wine (and add about 2-4oz Dole Orange Pineapple juice if you would choose], Place airtight lid over the container and place it in the fridge].
Mix together the spices with the following proportions: 35% salt, 10% pepper, 5% Cayenne pepper, 20% Garlic Salt, 15% Crushed Red Pepper, 13% Tony's, and 2% Paprika. Blend evenly together.
PRODUCE: If you buy them pre-chopped, you will be able to skip most of the prep work.
Sauté  all of your peppers and onions in olive oil until crisp and aromatic.
As soon as you finish sautéing the produce, remove container with chicken from the fridge and the lid. Add a generous amount of butter on top of the chicken and then empty your freshly sautéed produce into the container, secure the lid, and place back into the refrigerator for about 30 minutes.
After about 30 minutes in the fridge, Preheat oven to 350, remove container from the fridge. Pull out individual chicken breasts, removing all chopped peppers or onions that are stuck to it, season with the mixed spices and place on a hot pan with olive oil.
Cook until a nice sear has been achieved on both sides and remove from heat.
Pour the ingredients in the container (Wine, peppers and onions, etc] into the frying pan and place the frying pan on the middle rack of the oven for 15-20 minutes. (If you are only cooking one 2 breast halves, pour the entire container into the pan, otherwise, pour until the chicken is half immersed].
After 15-20 minutes in the oven, remove pan and allow chicken to rest for about 5 minutes.
Pour a portion of the white wine mixture from the pan over the chicken when you plate it for a little extra flavor as well as some of the peppers and onions. Chicken SHOULD be cooked perfectly every time, but ALWAYS check before eating.
Frozen Mango Colada


Ingredients:
pineapple, granulated sugar, lime juice, lemon juice, fresh pineapple chunk

Directions:
In shallow metal cake pan, stir together mango and pineapple juices, coconut rum, granulated sugar and lime juice; freeze until firm, about 4 hours. (Make-ahead: Cover and freeze for up to 3 days.].
Scrape into blender; pulse until smooth. Garnish each serving with pineapple.
Chicken a L'orange


Ingredients:
boneless skinless chicken breasts, salt, black pepper, butter, olive oil, cornstarch, orange marmalade

Directions:
Season chicken breasts with salt and pepper. Melt butter and oil in a large skillet over med-high heat. Add chicken and sauté about 10 minutes or until cooked thru. Remove chicken; set aside.
MAKE SAUCE: Dissolve cornstarch in orange juice. Stir in 57 Sauce and marmalade.
Pour sauce into the skillet and heat, stirring constantly, until mixture is hot and thickened.
Return chicken to skillet to heat, spooning sauce over chicken. Garnish with toasted sliced almonds.
Refreshing Ice Cubes


Ingredients:
water, water

Directions:
Put water into ice cube tray., Carefully place water in freezer., Wait 3-4 hours., Take out of freezer and enjoy as ice water, or a drink cooler.
Rustic Grilled Cheese


Ingredients:
chicken breasts, tomatoes, American cheese, butter

Directions:
Spread 1 bread slice with mustard; fill bread slices with all remaining ingredients except butter.
Spread outside of sandwich with butter.
Cook in skillet on medium heat for 3 minutes on each side or until golden bown on both sides.
KITCHEN TIPS:
Serving Suggestion: Serve with an ice-cold glass of fat-free milk and a mixed green salad to round out the meal.
Substitute: Prepare using thinly sliced red or green peppers instead of the tomato.
Jam Straws


Ingredients:
puff pastry sheet, sugar, cinnamon

Directions:
Preheat oven to 400 degrees.  Roll pastry sheet to a 12 x 16" rectangle.  Cut crosswise into 2 rectangles.  Brush 1 rectangle with jam and place second sheet on top.
Mix sugar and cinnamon together and sprinkle half on top.  Press in gently with a rolling pin.  Flip pastry over and repeat on other side.
Cut pastry into 24 (1/2 inch wide] strips, leave flat or twist.  Transfer to 2 parchment lined baking sheets, keeping 11/2 inches between them.  Chill tray for 20 minutes.
Bake until pastry is cooked through and golden, about 10 minutes, turning after 5 minutes.
Banders Black Bean Soup


Ingredients:
black beans, chicken broth, water, onion, carrots, green peppers, green pepper, celery, garlic cloves, lime juice, bacon, thyme, allspice, cinnamon, cumin, cayenne pepper, salt, olive oil

Directions:
In a large pot, fry bacon until crisp, set aside. (or just heat the pan and add olive oil].
In the remaining bacon grease (or olive oil] saute the onion, garlic, carrot, pepper & celery about 5 minutes, until fragrant.
Add chicken stock, water, lime juice, beans, bacon(or not bacon], and spices.
Bring to a boil, lower heat, and let simmer for 25 minutes, stirring occasionally, until veggies are tender.
Being very careful not to get splashed by hot soup, take your potato masher, and mash the soup.  You could take some out and run it through the blender, but this works just as well, and is less dangerous.  Stir between mashings, and don't think you have to puree it, it's nice with some bits!
Serve hot, we like it with cornbread!
Creamy Tomato Soup


Ingredients:
diced tomatoes, tomato sauce, chicken broth, heavy cream, onion powder, garlic powder, basil, oregano, sugar

Directions:
"Add all ingredients into a saucepan.  Heat to boiling.  Remove from heat and blend with immersible hand blender.  Serve."
Telegraph Alert


Ingredients:
vodka, cranberry juice, fresh lemon juice, clear honey, apple

Directions:
Pour the juices, vodka, honey and ginger slices into a shaker with ice. Shake., Strain into a highball glass filled with ice., Garnish with a thin wedge of apple if desired.
Roasted Vegetable Black Bean Salsa


Ingredients:
black beans, frozen corn, green pepper, zucchini, red onion, tomatoes, cilantro, garlic, cumin, chili powder, lime juice, olive oil

Directions:
Combine corn, green pepper, squash and onion in a baking pan.
Drizzle olive oil over vegetables and season with salt and pepper, toss to coat.
Roast in 425 degree F oven stirring once until tender and lightly browned, about 25 minutes.
Allow to cool.
Combine black beans, tomatoes, spices and lime juice in a large bowl.
Add roasted vegetables.
Cover and chill.
Great with tortilla chips.
Purple Apple Slaw
Category: salad
By STARFLOWER

Pretty and delicious, too!  The combination of the purple cabbage (a little sweeter than the green) and the apples is awesome. The dressing is my Grandma's recipe.  You will be sure to impress your guests!

Ingredients:
½ medium head red cabbage, finely shredded
¼ cup finely minced white onion
2  Fuji apples, peeled, cored and finely diced
1 cup mayonnaise
½ teaspoon salt
⅛ teaspoon pepper
2 teaspoons sugar
2 tablespoons lemon juice
2 tablespoons milk

Directions:
In a large serving bowl, toss together the cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 160.4
Fat: 14.7 g
Saturated fat: 2.2 g
Carbohydrates: 7.7 g
Sugars: 4.9 g
Dietary fiber: 1.4 g
Protein: 0.9 g
Cholesterol: 7.2 mg
Sodium: 211.9 mg
Santa Bread from Taste of Home


Ingredients:
bread flour, sugar, active dry yeast, salt, milk, water, butter, eggs, raisins

Directions:
In large bowl, combine 2 cups flour, sugar, yeast and salt.
In small saucepan, heat milk, water and butter to 120 - 130.
Add to dry ingredients; buat just until moistened.
Beat in eggs until smooth.
Stir in enough remaining flour to form stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
Shap larger portion into an elongated triangle with rounded corners for Santa's head and hat.
Divide smaller portion in half.
Shape and flatten one half into a beard.
Using scissors or pizza cutter, cut into strips to within 1 inch of top.
Position on Santa's face; twist and curl strips if desired.
Use remaining dough for mustache, nose, hat pom-pom and brim.
Shape a portion of dough into a mustache; flatten and cut ends into small strips with scissors.
Place above beard.
Place a small ball above mustache for nose.
Fold tip of hat over and add another ball for pop-pom.
Roll out a narrow piece od fough to create a hat brim; position under hat.
With scissors, cut two slits for eyes; insert raisins into slits (I think you could use blueberry craisins for blue eyes]
In separate small bowls, beat egg yolk.
Add red flood coloring to one yolk; carefully brush over hat, nose and cheeks.
Brush plain yolk over remaining dough.
Cover loosely with foil.
Bake at 350 for 15 minutes.
Uncover; bake 10-12 minutes longer or until golden brown.
Cool on a wire rack.
Easy Cheesy Broccoli Soup


Ingredients:
margarine, onion, flour, parsley flakes, instant chicken bouillon, garlic powder, water, milk

Directions:
Place unopened broccoli pouch in vigorously boiling water in saucepan.  Do not cover.
Bring water to a second vigorous boil and heat for 16 minutes.
Meanwhile, in medium saucepan, melt margarine; saute onion in margarine until tender.
Stir in flour, parsley flakes, bouillon and garlic powder until well blended.
Add water and milk.  Cook until thickened, stirring constantly.
Stir in broccoli.
Chicken and Bean Curry (Ww 7 Points)


Ingredients:
boneless skinless chicken breasts, cannellini beans, canned black beans, diced tomatoes, corn, onions, cilantro, curry powder, honey, Dijon mustard, hot paprika, ground coriander, dried parsley, garlic cloves, dried green onion flakes

Directions:
Dice chicken & mince garlic/onions.
Throw everything in pressure cooker with about 2 cups of water on med-low until done (about 20 minute after steam starts escaping quietly]. Add dried green onion and other spices to taste (before cooking, so the dried onion rehydrates].
Lauralynne's Hearts of Palm Salad


Ingredients:
garlic clove, olive oil, white wine vinegar, salt, pepper, Dijon mustard, hearts of palm, tomatoes, grape tomatoes, lettuce

Directions:
Combine the first 6 ingredients in a mixing bowl.
Whisk together until blended.
Add 2 jars hearts of palm, drained and sliced into 1/2-inch rings.
Add  tomato cut into thin wedges (you may substitute grape tomatoes if desired].
Place mixture in refrigerator for several hours.
Blend in 1 bag of European salad mix.
You could cut up your own lettuce, but I look for all the time saving shortcuts I can find.
Chocolate Ganache Icing
Category: desserts
By Sandra Bennett

This frosting recipe quickly makes a rich, creamy, and dark chocolate icing with just bittersweet chocolate, brandy, butter, and heavy cream.

Ingredients:
7 (1 ounce) squares bittersweet chocolate
½ cup heavy cream
3 tablespoons butter
3 tablespoons brandy

Directions:
Melt chocolate, cream, butter or margarine, and brandy together until smooth.  Allow to cool a little before spreading liberally over cake.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 2 cups icing

Calories: 194.3
Fat: 14.5 g
Saturated fat: 9 g
Carbohydrates: 11.5 g
Sugars: 8.9 g
Dietary fiber: 1.5 g
Protein: 1.6 g
Cholesterol: 26.3 mg
Sodium: 30.1 mg
Roasted Salmon With Leeks


Ingredients:
leeks, water, olive oil, lemon zest, fresh dill, salmon steaks, ground pepper, lemon juice, lemon wedge, fresh dill

Directions:
Preheat oven to 425°F In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish.
Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak.