xiaoxl/recipe_data huggingface dataset:
Smoked Turkey and Country Ham Salad Sandwich


Ingredients:
ham, hard-boiled eggs, onion, celery, prepared yellow mustard, mayonnaise, garlic granules, dried parsley, seasoning salt, fresh ground black pepper, lettuce leaf

Directions:
In a large mixing bowl, combine the first 10 ingredients; taste salad.
Carefully season to taste (if needed] with salt and pepper--country ham is plenty salty so you may not need any salt.
Cover and refrigerate for several hours.
Spread about 1 cup salad on bottom half of toasted rolls; top with a few crisp lettuce leaves, cover with roll tops and serve.
Apple Cake/Bars


Ingredients:
flour, sugar, baking powder, salt, milk, butter, egg, cinnamon, apples

Directions:
Preheat oven to 350*F.
In a food processor or bowl, mix flour, 1/4 cup sugar, baking powder and salt.
Cut 3/4 cup butter into small pieces and add to flour mixture (whirl in food processor or cut in with a pasty cutter] until textured as fine crumbs.
Beat milk and eggs to blend and pour into flour mixture.  Whirl or stir until moistened.  Knead on floured surface until dough holds together.
With floured  hands, press dough into bottom of 9"X13" baking dish.  Press edges up sides to form a slight ridge.
Arrange apple slices, slightly overlapped, in  3 rows down the length of the pan.
In processor or bowl, whirl or cut together 1 cup sugar, 2 Tbsp butter, and cinnamon until it has the texture of fine crumbs.  Sprinkle over apples.
Bake in the middle of the oven for 40 minutes or until the cake is browned.  Cut into squares.  Serve warm or cool.
Charishma's Vanilla Chai


Ingredients:
water, milk, sugar, chai tea mix

Directions:
Pour milk and water in a microwave-safe and microwave-proof cup., Heat in the microwave for 1 minute., Add sugar and heat again for 1 minute., Stir in the Chai Latta mix., Heat for 1 minute., Remove from microwave and strain into another clean cup., Add a straw into the cup and sip sip sip!, ENJOY!
Grandma's Homemade Ketchup


Ingredients:
garlic clove, olive oil, brown sugar, cinnamon stick, onion, cloves, tomatoes, cider vinegar, Vegetarian Shepherd's Pie, ketchup

Directions:
In a large saucepan, add the oil, onions, apples, and peaches, sauteing until translucent, about 5 minutes.
Add the tomatoes, garlic, brown sugar, cinnamon stick, cloves, chile flakes, vinegar, and hot sauce. Season the sauce with salt and pepper and lower the heat. Cook for about 1 hour, until reduced by half.
Serve with the Vegetarian Shepherd's Pie.
Will last in the refrigerator for 1 week.
Truffled White Beans


Ingredients:
bacon, shallots, white beans, fresh thyme, salt, fresh ground black pepper, olive oil

Directions:
Note: if you're buying metric, you want the 540 mL can of beans; you're aiming for about 2 cups of beans.
In a medium saucepan over medium heat, cook diced bacon until crisp (it will take about 10 minutes or so].
With a slotted spoon, remove bacon to drain on paper towels, but leave bacon fat in pan; raise heat to medium high.
Add shallots and saute for one minute.
Now add beans, thyme and lemon juice; stir.
Cook until beans are warmed through, anywhere from two to four minutes.
Return bacon to pan and season with salt and pepper.
Stir in olive oil and truffle oil and remove from heat.
Arrange spinach evenly over four plates and spoon warm bean mixture on top.
Tilapia Parchment Packets
Category: seafood
By Act Like a Lady Eat Like a Man

Buttery, light, flaky tilapia baked in parchment. That sounds fancy but is really tasty and easy to make!

Ingredients:
1 stick unsalted butter, softened
1 tablespoon basil pesto
7  sheets parchment paper
2 medium red potatoes, cut into thin strips
1  yellow squash, cut into thin strips
1  yellow onion, diced
2 tablespoons olive oil
6  tilapia fillets
1 pinch sea salt and ground black pepper to taste
6 tablespoons white wine

Directions:
Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Mix potatoes, squash, and onion together. Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle. Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet. Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet. Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

Prep time: 35 mins
Cook time: 20 mins
Total time: 4 hrs 55 mins
Yields: 6 servings

Calories: 376
Fat: 22.7 g
Saturated fat: 11 g
Carbohydrates: 14.9 g
Sugars: 1.6 g
Dietary fiber: 2.2 g
Protein: 25.5 g
Cholesterol: 82.5 mg
Sodium: 131.5 mg
Yummy Homemade Granola


Ingredients:
oats, walnuts, unsweetened coconut, applesauce, honey, pure vanilla extract, light brown sugar, cinnamon, raisins, dried cherries, dried cranberries

Directions:
In your biggest mixing bowl, mix together; oats, almonds, walnuts and coconut.
In a small bowl mix together: 1/2 C honey, 1 C applesauce, 2 Tbsp vanilla, 1/2 C brown sugar, 1/2 tsp cinnamon, 2 Tbsp vegetable oil.
Pour the applesauce mixture over the oat mixture and combine thoroughly. Use your hands (preferred] or a spoon and mix until thoroughly combined.
Spread the mixture over two baking sheets and bake at 250 F for about 1 hour 20 minutes.
If the baking sheet is light it will take about 1 hour 20 minutes, if it’s dark/non-stick it will take about 1 hour (these are {abouts} it will depend on your oven, you want the granola to have turned a lovely golden brown.  It will get crispy after it’s removed from the oven and allowed to cool.
stir the granola every 20 minutes.
remove from the heat and allow to cool, this is when it will crisp up.
add in dried fruit: cranberries, raisins, cherries, apples etc….
this recipe will yield 1 gallon sized storage bag.
Delicious Lemon Pepper Vegetables


Ingredients:
red bell pepper, celery, green onions, lemon juice, lemon pepper, snow pea pods

Directions:
Heat 10-inch skillet or wok over medium-high heat.
Add oil; rotate skillet to coat side.
Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender.
Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.
AppleBee's Chicken Wonton


Ingredients:
boneless skinless chicken breast, olive oil, soy sauce, wonton wrappers, green onion, cilantro, red onion

Directions:
Step 1: In a bowl or seal-able plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
Step 2: In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside.
Step 3: Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels.
Step 4: To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.
Heart Healthy Crustless Quiche


Ingredients:
broccoli, mushroom, cheddar cheese, bacon, salt, pepper, thyme

Directions:
Preheat oven to 350 degrees., Spray a  9" pie pan with cooking spray., Mix ingredients., Pour into prepared pie pan., Bake for 35 minutes.
Cream Filling


Ingredients:
flour, milk, butter, shortening, sugar, vanilla, salt

Directions:
Combine flour and milk.  Bring to a boil and stir until thickened.  Cool completely.
Cream everything else with an electric mixer.  Beat in the cooled milk until the sugar is dissolved.
Use as you desire.  It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.
Chicken Tortilla Soup


Ingredients:
carrots, onion, green chili peppers, celery, chicken breast, garlic cloves, turmeric, paprika, cilantro, parsley, white beans, black beans, cornstarch, water, corn, tortilla chip strips, cheese

Directions:
In oil saute carrots, onion, peppers, and celery.
Add chicken.
When onions are browned lightly; add garlic.
Add spices and herbs.
Add cream of chicken soup, white beans, black beans.
Add chicken stock.
Add taco seasoning.
Cook down 30 minutes at simmer.
Mix the masa with the water before pouring into soup.
Add corn and cream of chicken soup.
Cook another 10 minutes.
Top with corn chips and cheese.
No-Knead Skillet Olive Bread
Category: bread
By Mitch Hendricks

No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.

Ingredients:
2 cups lukewarm water (105 degrees F, 40 degrees C)
1 (.25 ounce) package active dry yeast
½ tablespoon salt
4 ⅓ cups all-purpose flour, divided
1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
1 teaspoon garlic powder
2 tablespoons olive oil, divided
coarse salt
1 teaspoon dried parsley, or as needed

Directions:
Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour. Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife. Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 2 hrs 35 mins
Yields: 10 servings

Calories: 239.1
Fat: 4.8 g
Saturated fat: 0.5 g
Carbohydrates: 41.8 g
Sugars: 0.2 g
Dietary fiber: 1.7 g
Protein: 5.9 g
Sodium: 774 mg
Maple-Glazed Chicken and Vegetables


Ingredients:
chicken pieces, onion, salt, pepper, chicken broth, margarine, butter, maple syrup

Directions:
Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken.
Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425°F oven 20 minutes.
Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables.
Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.
Transfer chicken and vegetables to a serving platter; keep warm.
Skim fat from pan drippings; pass pan drippings with chicken.
Lingonberry Crumb Pie


Ingredients:
butter, sugar, all-purpose flour, baking powder, egg, sugar, cornstarch, oatmeal, sugar, butter

Directions:
Preheat oven to 175°C Grease a 28 cm pie dish.
To make crust: Mix softened butter and sugar. Add flour, baking powder and egg and quickly mix to form a dough.
Press the dough on the bottom and sides of the pie dish.
Combine filling ingredients and mix well. Spread the filling over crust.
To make topping: Combine oatmeal, sugar and vanilla sugar; sprinkle the mixture on top of the filling and top with butter cubes.
Bake in the preheated oven for 25-35 minutes. Allow to cool completely.
Easy Cobb Salad


Ingredients:
bacon, egg, romaine lettuce, red bell pepper, green onion, avocado, grainy mustard, honey

Directions:
The night before, boil the egg until hard-boiled (10-15 mins].
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.] Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Vanilla & Harissa Spiked Lamb


Ingredients:
ground coriander, ground cumin, sea salt, leg of lamb, harissa, honey, vanilla bean

Directions:
Preheat oven to 210°C, fan forced, 230°C normal oven.
Mix coriander, cumin, salt and caraway. Rub over lamb. Place in a roasting pan and drizzle with oil. Roast for 20mins. Remove any excess oil.
Reduce temperature to 150°/170°C.
Combine stock, harissa, honey, vanilla seeds and pod. Pour around the lamb. Cover the pan with a large sheet of baking paper and then foil, ensuring a good seal. Roast for 2hrs 30mins.
Remove paper and foil and roast for a further 30mins. Transfer to a platter, cover and rest for 20mins. Reserve cooking juices.
Meanwhile, strain the reserved cooking juices into a saucepan and simmer over a medium heat until thickened to your liking.
Enjoy with accompaniments of your choice.
Pioneer Woman's Salad Tacos


Ingredients:
ground beef, tomato paste, salt, pinto beans, chili beans, hot water, green leaf lettuce, grape tomatoes, cheese, monterey jack pepper cheese, mayonnaise, sour cream, salsa, tortilla chips

Directions:
Heat taco shells according to package directions.  Set aside.
Brown ground beef until fully cooked.  Drain excess fat, then add taco seasoning, tomato paste, beans and hot water.  Stir to combine, then add salt as needed.  Keep warm.
To make the dressing:  Mix together the mayonnaise, sour cream, salsa, ranch dressing mix and hot pepper sauce.  Taste and adjust the seasoning, adding salt and  pepper if it needs it.
To build the tacos, first fill the shell with plenty of lettuce.  Spoon on some of the meat mixture, then add tomatoes and cheese.  Top with a light drizzle of the dressing and serve immediately.
Optional:  add a little of the dressing on top of the letuce before adding the meat.
Ostrich Steaks With Mushroom Vanilla Sauce and Wild Rice With As


Ingredients:
cinnamon stick, black peppercorns, ground coriander, garlic cloves, sugar, coffee, butter, shallots, garlic clove, mushrooms, water, instant chicken bouillon granules, vanilla bean, cornflour, wild rice, vegetable bouillon granules, water, asparagus, fresh parsley, parmesan cheese

Directions:
Place pumpkin seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown.
Remove and grind in a food processor or blender with remaining rub ingredients. Grind to a fine powder.
Rub the mixture onto steaks and refrigerate 2 to 4 hours.
Approximately thirty minutes before serving, melt butter in a pan. Add shallots, garlic and sliced mushrooms and stir over medium heat until shallots and mushrooms soften about 10 minutes. Add water, stock and vanilla bean and bring to a boil over high heat. Continue to boil the mixture until it has reduced slightly, about 1/2 - 3/4 of a cup. Mix a little water with cornflour add to sauce until it thickens, remove the vanilla bean. Split bean in half and scrape insides into the sauce.
While sauce is reducing, Heat grill or pan to medium high heat. Add steaks, Grill on both sides, I had very thick steaks so I cut them in half to make cooking time quick. I only cooked them a few min's per side. Ostrich meat is very low in fat and toughens quickly and is best cooked no longer than necessary.
Finally add cream to sauce and stir over heat until sauce is warm. Serve immediately over steaks.
Method for Wild Rice with Asparagus Tips.
Asparagus is not the cheapest vegetable, and it is quite a waste to just use the tips. I do this for presentation if I am just cooking this for my family, I chop the useable part of the stems and use that as well as the tips. If you do this you will not need as many grams I would say 250-300g max. Also a tip if making for a dinner party or special occassion and you want to just use the tips so it looks nicer, I plan on making asparagus soup or quiche or any recipe that you can use asparagus inches So I use the stems the next day so as not to just waste them.
Fill saucepan with enough water to boil rice in, add chicken stock and bring to boil. Add rice and boil until tender, drain.
Boil, steam or microwave asparagus until just tender, stir asparagus and parsley into rice.
To Serve: Place steaks on plates pour sauce over the top, serve rice on the side sprinkle a little parmesan cheese over rice.
My Vanilla, Banana Coconut Dessert


Ingredients:
vanilla extract, bananas, artificial sweetener, sweetened coconut, non-fat vanilla yogurt

Directions:
Mash up the bananas.
Mix together vanilla, sweetner, and yogurt and add to the bananas.
Crush up the saltine crackers and add to the mixture.
Stir together very well and place on frying pan.
Fry, stirring constantly until the mixture starts to brown. If it starts to stick, add a little bit of water.
Use a spoon to scoop up balls of the mixture and make into spheres about 1-2 inches in diameter.
Roll in coconut shavings or sprinkle on top.
Black Forest Ice Cream Shake


Ingredients:
chocolate ice cream, frozen cherries, milk, chocolate chips

Directions:
Place the pint of chocolate ice cream on the counter to soften (about 10 minutes].
Place the softened ice cream, cherries, milk, and chocolate chips in a blender.  Blend on high speed until very smooth.
Kathrine's Muffin Cookies


Ingredients:
cream cheese, butter, flour, butter, sugar, pure vanilla extract, egg, pecans

Directions:
Preheat oven to 350 degrees.
To make the crust, mix the cream cheese and butter together before adding the flour.  Form 24 1” balls of dough. Place each ball  in ungreased mini muffin pan and mold up sides to fit. [I used a tablespoon measure to press down on the center then used my fingers to shape the sides.].
To make the filling, combine the butter and sugar. Add remaining ingredients.  Fill each cup 2/3 of the way full.
Bake 25 minutes or until light brown then transfer to cooling rack. [i decreased the time from 30 minutes -- made some last night and though they weren't burnt they  were definitely overbaked. ].
Chicken Fried Pork With Milk Gravy


Ingredients:
boneless pork chops, all-purpose flour, all-purpose flour, salt, black pepper, egg

Directions:
Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
Season with salt and pepper and cut into 3-inch pieces.
Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
Dip pork pieces in egg mixture to coat, then dredge in flour.
Transfer pork as coated to a large rack set on a baking sheet.
Let pork stand, uncovered, at room temperature 15 minutes.
Preheat oven to 250°F.
Heat oil in a deep 10-inch heavy skillet (preferably cast-iron] over high heat until thermometer registers 375°F (see cooks' note, below].
Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
Keep pork warm on a clean baking sheet in oven.
Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
Bring to a boil and whisk in remaining 2 1/2 cups milk.
Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
Season gravy with salt and pepper (to taste] and serve over pork.
** Note:
To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle] on rim of skillet. Check temperature frequently.
Makes 4 servings.
Banana, Avocado, and Spinach Smoothie
Category: breakfast-and-brunch
By Maria Ro

Quick and delicious smoothie that can be used as a breakfast or snack!

Ingredients:
1  banana, sliced
½  avocado, peeled and sliced
½ cup fresh spinach
½ cup 1% milk
6  ice cubes
2 teaspoons honey
1 teaspoon vanilla extract

Directions:
Blend banana, avocado, spinach, milk, ice cubes, honey, and vanilla extract together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 189.7
Fat: 8.2 g
Saturated fat: 1.5 g
Carbohydrates: 27.5 g
Sugars: 14 g
Dietary fiber: 5.1 g
Protein: 4 g
Cholesterol: 2.5 mg
Sodium: 44.5 mg
Quick Bacon & Egg-Wich


Ingredients:
whole wheat English muffin, egg, tomatoes, bacon, cheese

Directions:
Place 1 English muffin half on microwaveable plate.
Carefully crack egg over muffin.
Microwave on high for 40 seconds.
Top with tomato, bacon and Velveeta; cover with remaining muffin half.
Microwave on high 30 seconds or until egg white is completely set and yolk is thickened around the edge.
Smoked Pork Butt
Category: main-dish
By Smokin' Ron

We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!

Ingredients:
7 pounds fresh pork butt roast
2 tablespoons ground New Mexico chile powder
4 tablespoons packed brown sugar

Directions:
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'.  You should do this covered and in the refrigerator. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 18 hrs
Total time: 1 day
Yields: 16 servings

Calories: 321.2
Fat: 21.6 g
Saturated fat: 8 g
Carbohydrates: 3.3 g
Sugars: 3.3 g
Protein: 26.5 g
Cholesterol: 98.6 mg
Sodium: 77.7 mg
Peachy Walnut Torte


Ingredients:
english walnuts, butter, sugar, low-fat cream cheese, sugar substitute, raspberries

Directions:
Place 1/4 cup of walnuts in small bowl and set aside.
Place remaining walnuts in another small bowl and add the butter and sugar, mix well with fork and press the walnut mixture firmly into the bottom of an 8" springform pan.
In a large bowl, with an electric mixer on med. speed, beat the cream cheese and sugar sub. until smooth.
Remove half of the cream cheese mixture to a med. bowl and whisk in the raspberry yogurt--spread evenly over the walnut crust.
Place in the freezer for 1 hour, or until firm.
Add the peach yogurt and food coloring to the remaining cream cheese, cover and refrigerate.
When the rasp. layer has firmed, spoon the peach mixture over it.  Freeze for 2 1/2 hours, or until firm.
When ready to serve, arrange the peach slices around the edge and place raspberries and reserved walnuts decoratively on top.