xiaoxl/recipe_data huggingface dataset:
Another Beef Slow Cooker Pot Roast -- Hubby & Kids Favorite


Ingredients:
light olive oil, carrots, celery ribs, onion, potatoes, beef broth, ketchup, brown sugar, Worcestershire sauce

Directions:
1. Salt and Pepper ( lightly] meat and brown in olive oil on both sides-then set aside.
2. Put  half of the carrots, onion, celery and potatoes into the crock pot.
3. Place meat over.
4.Put the other half of the veggies/potatoes on top of the meat.
5. Mix together the beef broth, brown sugar, ketchup, worcestershire sauce, and seasoned salt. Pour Mix over the meat/veggies.
6. Cook on High setting for first hour then turn down to low and cook for another 7 hours ( more or less]. test seasonings before serving and add additional salt and pepper if neccessary.
The Best Hash Brown Casserole


Ingredients:
frozen southern style hash brown potatoes, colby-monterey jack cheese, onion, butter, sour cream

Directions:
1. Mix all ingredients together in large bowl., 2. Place in greased 9x13 glass dish., 3. Bake at 350 for an hour or until center is bubbly and top is slightly brown.
Quick Chicken Marinade


Ingredients:
onion powder, garlic powder, dried oregano, dried basil, salt, ground black pepper, olive oil, white wine, chicken breasts

Directions:
Combine all ingredients except the chicken in a large Ziploc bag and mix.
When all ingredients are well combined, add chicken breasts.
Marinate in refrigerator for 20-30 minutes, no longer then that.
When ready to cook, brush BBQ with oil and cook chicken until no longer pink inside.
Throw out the Ziploc bag and marinade.
Serve over pasta with a red sauce or on it’s own with a salad.
Double Chocolate Brownies


Ingredients:
unsalted butter, granulated sugar, all-purpose flour, eggs, pure vanilla extract, salt

Directions:
Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so.
Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly.
Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale]. Stir in the vanilla.
Sift together the flour, cocoa and salt. Set aside.
Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next.
Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.
Chocolate Chip Bran Muffins


Ingredients:
boiling water, low-fat buttermilk, egg, unsifted all-purpose flour, sugar, baking soda, salt

Directions:
Combine the 1-1/2 cup cereal and boiling water in a medium bowl; blend well and allow to cool.
Add buttermilk, oil and egg; blending well.
Combine the flour, sugar, baking soda and salt in medium bowl; stir in cereal mixture, mini chips and chopped apricots.
Stir until moistened.
Spray six 5- to 6-oz custard cups with non-stick cooking spray.
Fill each cup half full with batter and sprinkle each with 2 tsp.
bran flake cereal.
Microwave on high for 2-1/2 to 3-1/2 minutes, turning 1/4 turn at end of each minute, or until wooden toothpick inserted off center comes out clean.
Tops will appear moist, let them stand several miutes.
Repeat the cooking procedure for remaining batter or place the left over batter in the fridge and store for another day.
Strawberry Buttermilk Oatmeal Muffins


Ingredients:
oatmeal, buttermilk, egg, vanilla, all-purpose flour, baking powder, sugar, cinnamon, salt, strawberry, oatmeal

Directions:
Combine oatmeal and buttermilk in mixing bowl. Cover and refrigerate for one hour.
Preheat oven to 400 degrees. Remove oatmeal/buttermilk mixture from refrigerator, and line a standard muffin tin with aluminum muffin liners.
Combine flour, baking powder, cinnamon, and salt in separate bowl. Whisk together until light in texture.
Add egg to the oatmeal and buttermilk mixture and whip together until batter develops some volume. Stir in the vanilla, oil and sugar. Add the flour mixture, and fold in until just incorporated. Fold in the strawberries.
Divide the batter evenly among the 12 muffin tins. Top with a sprinkle of oatmeal and bake in the oven for approximately 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool 10 minutes before serving.
Pulled Pork Sandwich


Ingredients:
cooked pork, water, cider vinegar, barbecue sauce

Directions:
In a heavy skillet, combine pork with just enough water to cover.  Add the vinegar, barbecue sauce and hot sauce.              Bring to a boil and simmer over medium heat, covered until meat pulls apart, about 50 minutes.
Remove pork from the sauce, shred and set aside.
Simmer the sauce until it reaches the desired thickness.
Stir the pork in the sauce and spoon onto hamburger buns.
KateL's Tweaked World's Best Lasagna


Ingredients:
lean ground beef, onion, garlic cloves, anchovy paste, Worcestershire sauce, crushed tomatoes, tomato paste, canned tomato sauce, dry white wine, water, brown sugar, white sugar, fresh basil, fennel seed, red pepper flakes, salt, ground black pepper, flat-leaf Italian parsley, ricotta cheese, nutmeg, eggs, flat-leaf Italian parsley, salt, mozzarella cheese, parmesan cheese

Directions:
SAUCE:
In a large, heavy pot, cook sausage, ground beef until browned.  Drain sausage and ground beef and reserve, leaving 2 tablespoons of fat in the pan.  Cook onion over medium heat until well-browned (maybe 5 minutes?], but do not burn.  Add garlic and cook for 30 seconds (if garlic burns, it turns bitter].
Add drained sausage and ground beef back to pan.  Stir in anchovy paste, crushed tomatoes, tomato paste, tomato sauce and wine/sherry/water.  Now stir in sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, and 2 tablespoons roughly chopped Italian flat-leaf parsley.
Bring to a boil, then reduce to a simmer.  Simmer, covered, for 1 1/2 hours, stirring occasionally.  (If you use an enameled cast iron Dutch oven, give yourself a pat on the back.].  (The simmering cooks the sauce down to a very thick consistency.].
Let sauce cool, then refrigerate in a covered non-reactive dish overnight to let the flavors meld.
LASAGNA:
Soak raw, hard noodles in a large roasting pan with VERY hot tap water for 20-30 minute (Noodles won't be cooked but soft, and can complete its cooking in the oven.].
(Alternatively, you may instead bring a large pot of water to a boil, seasoned with kosher salt.  Boil lasagna noodles for 8-10 minutes.  Drain noodles and rinse with cold water.].
In a mixing bowl, combine ricotta cheese with eggs, 2 tablespoons parsley, 1/4 teaspoon nutmeg and 1/2 teaspoon salt.
Preheat oven to 375 degrees F.  Spray 9x13-inch baking dish with cooking spray.
Spread 1 1/2 cups of meat sauce in the bottom of the 9x13-inch baking dish.  Arrange 6 noodles lengthwise over meat sauce.  Spread with half of the ricotta cheese mixture.  Top with 1/2 of the mozzarella cheese slices.  Spoon 1 1/2 cups of meat sauce on top, then sprinkle with 1/4 cup grated Parmesan cheese.
For second layer: spread 1 1/2 cups meat sauce, 6 noodles, remaining ricotta mixture, 1/4 cup Parmesan cheese, 1 1/2 cups sauce, remaining half of mozzarella slices, and 1/4 cup Parmesan cheese.
Tear off aluminum foil to cover pan.  Spray foil with cooking spray.
Bake for 25 minutes, covered with foil, at 375 degrees F.
Remove foil, and bake an additional 25 minutes.
Cool 15-20 minutes before serving.
Beef and Rice Dish
Category: everyday-cooking
By nikimbc80

Tasty rice dish with ground beef, tomatoes, corn, and green bell peppers. Great on its own or wrapped in a warm tortilla.

Ingredients:
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1  green bell pepper, seeded and chopped
1 cup uncooked long grain white rice
1 (14 ounce) can beef broth
⅔ cup water
1 cube beef bouillon
1 (12 ounce) can diced tomatoes
1 (11 ounce) can sweet corn, drained
½ teaspoon ground black pepper
1 (6 ounce) package (1 ounce each) mozzarella cheese
1 (16 ounce) package shredded Monterey Jack cheese

Directions:
Place the ground beef, onion, garlic, and green bell pepper in a saucepan over medium heat, and cook until beef is evenly brown. Drain grease. Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 506.1
Fat: 27.7 g
Saturated fat: 15.6 g
Carbohydrates: 29.3 g
Sugars: 4.5 g
Dietary fiber: 1.7 g
Protein: 33.4 g
Cholesterol: 100.5 mg
Sodium: 915.1 mg
Grilled Honey-Mustard Chops


Ingredients:
honey, yellow mustard, pepper

Directions:
Mix honey, mustard, and pepper.
Cook chops 4-5 in from heat 15 minutes, turning occ.
Continue cooking and basting with sauce another 6-8 minutes until chops are done.
5 Star Chocolate Chip Cookies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, hot water, salt, chocolate chips, walnuts

Directions:
Preheat oven to 350 degrees.
Cream together butter, both sugars and vanilla.  (When you add vanilla to any recipe, add it to the fat, this being the butter/oil, and the flavor will be more noticeable.].
Beat in eggs one at a time.
Dissovle baking soda in hot water.  Add to batter.
Add salt.
Slowly add flour.
Stir in chocolate chips and nuts.
Drop onto ungreased cookie sheet, about 1 inch apart.
Bake for about 10 minutes or until edges are just brown.
Take out of oven and leave them sit on the pan for about 2 minutes as they will continue to bake a bit outside of the oven.
Chocolate Chip Cake


Ingredients:
eggs, milk, vanilla, instant vanilla pudding, chocolate chips, German chocolate

Directions:
Mix cake mix, eggs, milk, oil, vanilla and vanilla pudding mix., Stir in chocolate chhips and grated chocolate., Pour into bundt pan and bake at 350 for 1 hour., Cool and dust with powdered sugar.
Bull's Eye Original Barbecue Sauce Copycat


Ingredients:
Heinz ketchup, Worcestershire sauce, butter, distilled white vinegar, prepared yellow mustard, yellow onions, hickory liquid smoke, Tabasco sauce, brown sugar, granulated sugar, table salt

Directions:
Combine all ingredients in a 2-qt sauce pan. Mix well., Simmer over very low heat for 15-minutes, stirring occasionally.
Hold the Margarine Chocolate Chip Cookies


Ingredients:
eggs, sugar, flour, vanilla, baking powder, chocolate chips, walnuts

Directions:
mix wets and dries in separate bowls.
mix wets into the dries, then add chocolate chips and optional nuts to the dough.
roll into balls and bake on a cookie sheet at 180 degrees Celsius until golden.
Easy Banana Peach Smoothie


Ingredients:
nonfat milk, nonfat yogurt, banana, vanilla extract

Directions:
Throw all ingredients in the blender and mix it up to desired thickness. Add ice cubes if you want it to be thicker.
If you don't have a peach, try peach nonfat yogurt in addition to the plain yogurt. Danon Light and Fit brand is great for those watching their figures. (Only 60 calories per serving!].
If using fresh fruit, it would probably be best if you added a few ice cubes for a quicker chilling process and a better consistency.
Kimchi With Daikon Radish


Ingredients:
daikon radish, cabbage, carrots, gingerroot, garlic cloves, green onion, kosher salt, crushed red pepper flakes, anchovy fillets, fish sauce, rice vinegar, sugar

Directions:
After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm] thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.
Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.
While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
Drain vegetables using a sieve set over a bowl, reserving brined juices.
Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.
Pour some of the reserved brine into the bowl with the chili paste residue.  Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
Mediterranean Salad With Homemade Dressing


Ingredients:
olive oil, lemon juice, onion powder, salt, thyme, oregano, lettuce, cherry tomatoes, cucumber, cheddar cheese

Directions:
Mix up all the dressing ingredients with a whisk., Toss together the salad and mix in the dressing.
Chicken Hot Pot


Ingredients:
chicken pieces, seasoned flour, butter, tiny new potatoes, garlic clove, streaky bacon, celery, button mushrooms, dried herbs, paprika, bay leaf, fresh parsley

Directions:
Set oven to 350*F or mark 4.
Toss the chicken joints in the seasoned flour.  Melt the butter in a frying pan and brown the chicken until golden all over.
Place the joints in a large caserole dish and add the potatoes.
Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes.  Add the remaining flour and stir well.  Add the stock gradually, stirring constantly, until thickened.  Add the herbs and paprika and check seasoning.
Pour over the chicken and potatoes.
Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
Remove the bayleaf and garnish with the parsley.
Serve with carrots.
Feta Cheese Burek (Phyllo Dough)
Category: main-dish
By An Ko

An Eastern European delicacy. Probably one of the most loved foods from the Balkans. There are two ways to create burek: with homemade dough or with phyllo dough (pre-made store-bought). In this recipe we will be using the pre-made phyllo dough. You can put potatoes, meat, spinach, boiled cabbage, or feta cheese inside! This one will be with feta cheese. Truly a tasty meal! And very easy to make! Eat with yogurt for authenticity.

Ingredients:
1 cup feta cheese
1 cup sour cream
1 cup cottage cheese
½ (8 ounce) package cream cheese (such as Philadelphia®), softened
2  eggs
1 (8 ounce) package phyllo dough
1 cup milk
1 cup vegetable oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly. Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl. Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture. Bake burek in the preheated oven until golden brown, about 40 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 burek

Calories: 773.7
Fat: 66.2 g
Saturated fat: 23.7 g
Carbohydrates: 26.5 g
Sugars: 4 g
Dietary fiber: 0.7 g
Protein: 19.4 g
Cholesterol: 145.7 mg
Sodium: 916.6 mg
Marinated Sirloin Steak


Ingredients:
boneless beef top sirloin steaks, water, soy sauce, Worcestershire sauce, onion, white wine vinegar, lemon juice, Dijon mustard, garlic cloves, dried parsley flakes, dried thyme, pepper

Directions:
Place steak in a large heavy-duty resealable plastic bag. Combine the remaining ingredients; pour over the meat. Seal and refrigerate overnight.
Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°].
Green Chile Chicken Stew
Category: soups-stews-and-chili
By Georgette

This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!

Ingredients:
1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4  habanero peppers, seeded and minced
1  onion, chopped
2 cloves garlic, minced
5  carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes  (Optional)
3  potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste

Directions:
Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces. Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

Prep time: 2 hrs 30 mins
Cook time: 40 mins
Total time: 3 hrs 10 mins
Yields: 8 to 10 servings

Calories: 400.9
Fat: 16.5 g
Saturated fat: 4.6 g
Carbohydrates: 27.5 g
Sugars: 6.1 g
Dietary fiber: 4.8 g
Protein: 35 g
Cholesterol: 99.5 mg
Sodium: 419.6 mg
Family Favorite Apple Crisp
Category: desserts
By Sudie B

A family favorite. The house smells great when it's cooking! Serve warm. Vanilla ice cream is a great accompaniment.

Ingredients:
3 pounds apples - peeled, cored, and sliced
1 tablespoon butter, cut into small pieces
2 tablespoons lemon juice
1 cup all-purpose flour
1 cup rolled oats
1 ½ cups brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon salt
½ cup butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish. Spread apple slices into prepared baking pan. Dot with 1 tablespoon butter pieces and sprinkle with lemon juice. Mix flour, rolled oats, brown sugar, cinnamon, and salt together in a bowl. Cut butter into oat mixture until the mixture resembles coarse crumbs; spread over apples. Bake in the preheated oven until topping is browned and apples are soft and tender, about 30 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 403.5
Fat: 14.1 g
Saturated fat: 8.4 g
Carbohydrates: 69.6 g
Sugars: 44.3 g
Dietary fiber: 5.8 g
Protein: 3.6 g
Cholesterol: 34.3 mg
Sodium: 392.9 mg
Grilled Cheese and Peanut Butter Sandwich
Category: main-dish
By HALLIE_TORONTO

Just what the name suggests.  Melted cheese and sweet, gooey peanut butter is a delicious combo!

Ingredients:
2 slices bread
2 tablespoons peanut butter
1 slice Cheddar cheese
2 teaspoons butter or margarine

Directions:
Heat a skillet over medium heat. Spread peanut butter on one slice of bread, lay a slice of cheese over the peanut butter, and top with the remaining slice of bread. Spread butter on the outer sides of the sandwich, and place in the hot skillet. Fry on each side until golden brown and cheese is melted, 3 to 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 510.2
Fat: 35.5 g
Saturated fat: 14.9 g
Carbohydrates: 32 g
Sugars: 5.3 g
Dietary fiber: 3.2 g
Protein: 19.1 g
Cholesterol: 51.3 mg
Sodium: 723.4 mg
Curt's Brewhaus Beer Cheese Soup


Ingredients:
carrots, sweet onions, garlic, Tabasco sauce, cayenne pepper, salt, black pepper, chicken broth, beer, butter, flour, sharp cheddar cheese, Dijon mustard, Worcestershire sauce

Directions:
1. In a large suacepan over medium heat, stir together carrots, onion and garlic. Stir in Tabasco, cayenne pepper, salt and pepper. Pour in chicken broth and beer, simmer until veggies are tender, remove from heat (about 12-15 minutes].
2. Meanwhile, heat butter in large soup pot over medium heat. Stir in flour with a wire whisk. Cook, stirring until the flour is light brown, about 4 minutes. Gradually stir in milk, so it does not scorch, until thickened. Remove from heat, and stir in cheese, keeping warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon and Worcestershire sauce. Bring to simmer. Augment spices to taste, cook 10 minutes.
Fruit and Broccoli Buffet Salad
Category: salad
By Crystal

Another great salad for your next family fun night.

Ingredients:
½ cup grapeseed oil
⅓ cup granulated sugar
3 tablespoons cider vinegar
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
½ teaspoon salt
½ teaspoon poppy seeds
½ teaspoon paprika
½ teaspoon dry mustard
½ cup pecans
2  oranges, peeled and sectioned
2 ½ cups bite-size broccoli florets
1  red apple, chopped
1 cup grapes, halved

Directions:
Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy. Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping. Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours. Sprinkle chopped pecans over salad.

Prep time: 25 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 349.6
Fat: 25.9 g
Saturated fat: 2.5 g
Carbohydrates: 30.6 g
Sugars: 24.5 g
Dietary fiber: 4.4 g
Protein: 3 g
Sodium: 207.9 mg