xiaoxl/recipe_data huggingface dataset:
Turkey Mushroom Meatloaf


Ingredients:
onion, garlic, green bell pepper, carrot, white button mushrooms, seasoning salt, black pepper, Worcestershire sauce, fresh parsley, chili sauce, ketchup, parmesan cheese, full-fat milk, eggs, ground turkey, chili sauce

Directions:
Set oven to 400 degrees.
Set oven rack to second-lowest position].
Grease a 9 x 5-inch loaf pan or 13 x 9-inch baking pan.
In a skillet cook the onion, garlic and green bell pepper in oil over medium heat for about 4 minutes.
Add in the diced carrot and cook another 3 minutes.
Add in the chopped mushrooms and cook stirring occasionally until the mushrooms release their liquid (about 15 minutes].
Stir in the Worcestershire sauce, parsley and about 1/4 cup chili sauce; mix to combine, then transfer to a large bowl.
In a small bowl mix together the fresh bread crumbs with the milk; let stand for 5 minutes, the stir in slightly beaten egg/s, mix then add to the veggies.
Add in the turkey and Parmesan cheese, salt and pepper; mix with clean hands to combine well (the mixture will be very moist!].
Form in an oval shape (about 9 x 5-inches] then place in a greased baking dish or a meatloaf pan if you have one.
Brush the meatloaf with 1/4 cup with chili sauce.
Bake for about 50-60 minutes, or until a meat thermometer registers 170F (basting again with about 3/4 cup chili sauce or ketchup or more if desired the last 20 minutes of cooking].
Let meatloaf stand for about 10 minutes before slicing.
Chestnuts Gnocchi


Ingredients:
chestnuts, potatoes, egg, cornstarch, salt, black pepper, nutmeg, flour

Directions:
Pulp the chestnuts with the food processor.
Add the potatoes and the egg, cornstarch, salt and spices.
Process again until well mixed and soft.
Adjust salt and spices to taste.
Now knead until you have a slightly sticky consistency if too sticky add remainder flour.
Lightly dust your work surface with flour.
Form the dough into sausages like rolls about 1/2" thick, cut into 1/2" pieces. Use a fork to flatten the gnocchi leaving an imprint from the tines. Toss an edge to imitate the chestnuts shape.
Keep the fork rinsed clean so it doesn't stick.
Bring a big pot of salted water to boil.
Drop about 15 gnocchi in hot water at a time, they will sink to the bottom and when cooked float to the top.
When they are floating remove with a slotted spoon, sprinkle with olive oil or margarine or butter.
Serve with herbed sauces or any sauce you wish.
Tip: fits very well with duck à l’orange (for example Recipe #233059].
Crockpot Buffalo Chicken Tacos


Ingredients:
chicken breasts, butter, cheese

Directions:
Put chicken, sauce, and butter in crockpot. Cook on LOW for 5-7 hours., Shred chicken, let simmer in crockpot for another 15-30 minutes., Serve on taco shells with cheese and ranch.
Congo Squares


Ingredients:
brown sugar, shortening, eggs, baking powder, salt, chocolate chips, vanilla

Directions:
Melt shortening, add brown sugar, mix well.
While still hot add eggs one at a time, mix well after each egg.             Add sifted dry ingredients, mix well.
Add nuts, chocolate chips, mix well.  Spread
Mixture out onto greased 12”X17”X1” sheet baking pan.   Bake in 350° oven, for 30 minutes.
Dad's Breakfast Bread
Category: breakfast-and-brunch
By PIONEERGIRL

This is my dad's version of scones.  It is a dough like cinnamon roll dough and it is fried in hot oil. Very good Sunday treat. Served with honey, jam or sprinkled with powdered sugar.

Ingredients:
2 cups milk, scalded and cooled
1 cup white sugar
2 tablespoons margarine, melted
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
½ cup warm water
2  eggs, beaten
7 cups all-purpose flour
3 cups oil for frying

Directions:
In a large bowl, stir together the scalded milk, sugar, margarine and salt.  In a small bowl, stir together the yeast and warm water. Let stand 10 minutes, or until foamy. Stir the yeast mixture into the milk mixture. Blend in the eggs.  Mix in the flour one cup at a time to make a soft dough. Cover bowl and let rise in a warm place until double. Heat one inch of oil in a deep heavy skillet to 370 degrees F (180 degrees C). Form large handfuls of dough into flat pancake shapes and fry them in the hot oil, turning once, until golden brown on both sides. Remove from oil to drain on paper towels.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 30 pieces

Calories: 172
Fat: 3.9 g
Saturated fat: 0.8 g
Carbohydrates: 29.9 g
Sugars: 7.5 g
Dietary fiber: 0.9 g
Protein: 4.2 g
Cholesterol: 13.7 mg
Sodium: 97.9 mg
Potato Salad With Cumin (Tourchi Batata, Tunisia)


Ingredients:
potato, olive oil, harissa, salt, cumin, lemon, fresh cilantro, parsley

Directions:
Cook potatoes in boiling water for 15 minutes or until tender but not too soft or mushy.
Cool and peel, cut into cubes.
Heat oil in a small skillet and add harissa, salt, cumin and lemon juice.
Bring to a boil and boil for a few seconds. Pour over potatoes and toss.
Refrigerate for 1 hour or overnight.
Add the chopped cilantro or parsley just before serving. Stir it in or sprinkle on top as you wish.
Chicken, Beets, Apple and Walnut Salad


Ingredients:
boneless skinless chicken breasts, beets, white wine vinegar, honey, Dijon mustard, salt, pepper, olive oil, walnut oil, Belgian endive, radicchio, granny smith apple, blue cheese

Directions:
Grill chicken breast from frozen, seasoning with salt and pepper to taste.
Cool and slice each breast into 4 or 5 slices.
Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
Peel beets, cut julienne.
Mix vinegar, honey, Dijon, salt and pepper.
Gradually whisk in olive and walnut oil until blended.
Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
Sprinkle with cheese.
Drizzle evenly with dressing.
Cabbage and Sausage Crock Pot


Ingredients:
onion, butter, Italian sausage, cabbage, diced tomatoes, beef broth

Directions:
Layer ingredients in the order listed., Cook on high 4 to 6 hours or on low 8 to 10 hours.
Frosting in the Pie


Ingredients:
graham cracker crust, cream cheese, Cool Whip

Directions:
Beat cream cheese until smooth., Add frosting and beat well., Fold in Cool Whip., Pour into pie shell and refrigerate.
Nonna Rosa's Leftover Meat Sauce Soup With Orzo Pasta


Ingredients:
low sodium chicken broth, orzo pasta, butter, romano cheese

Directions:
Bring chicken broth (or water with chicken bouillon] and leftover meat sauce to a boil in a large pot, over high heat. Add orzo pasta and stir frequently so it doesn’t stick at the bottom.
When the soup comes to a boil, reduce heat to medium and simmer till the orzo is cooked, about 12-13 minutes or according to package instructions.
Remove pot from heat, stir in butter and cheese, and serve immediately. Top with extra cheese, if desired.
MAKES 6-8 SERVINGS.
Mini Sweet Potato Samosas
Category: appetizers-and-snacks
By Anonymous

Mini samosas made with curried sweet potatoes and wontons. Serve with ketchup or chutney.

Ingredients:
1  sweet potato, peeled and diced
1 teaspoon butter
1 tablespoon milk
1 tablespoon dry onion soup mix
curry powder to taste
20  wonton wrappers
sesame oil for brushing

Directions:
Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder. Preheat oven to 375  degrees F (190 degrees C). Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet. Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 20 samosas

Calories: 168.9
Fat: 3 g
Saturated fat: 1 g
Carbohydrates: 30.6 g
Sugars: 1.6 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Cholesterol: 6.6 mg
Sodium: 331.8 mg
No-Bones Chicken Wing Dip


Ingredients:
cream cheese, sour cream, provolone cheese

Directions:
In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended.
Stir in chicken and provolone cheese.
Transfer to a greased 2 quart baking dish.
Cover and bake at 350°F for 25-30 minutes or until hot and bubbly.
Serve warm with carrots, celery and/or crackers.
Crawfish Fettuccine
Category: seafood
By SELINAG

I LOVE CRAWFISH!!!!  If you love crawfish and creamy pasta meals - you'll love this recipe. I made it for my husband and I ended up making it for his crew at work too!

Ingredients:
1 cup butter
2 cloves garlic, crushed
2 large onions, chopped
1 ½ cups chopped green bell pepper
½ pound sliced fresh mushrooms
¼ cup all-purpose flour
½ cup dry white wine
1 cup half-and-half cream
1 pound jalapeno cheese food (such as Velveeta® Mexican Mild), shredded
2 (16 ounce) packages cooked and peeled whole crawfish tails
½ teaspoon Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste
½ cup Parmesan cheese, or to taste
1 (16 ounce) package fettuccini pasta

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese. Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes. While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 510.6
Fat: 28.5 g
Saturated fat: 16.6 g
Carbohydrates: 38.3 g
Sugars: 5.6 g
Dietary fiber: 2.3 g
Protein: 26.9 g
Cholesterol: 159 mg
Sodium: 725.7 mg
Kona K's Scrambled Eggs & Rice


Ingredients:
egg, cooked white rice, soy sauce

Directions:
Scramble egg.
Combine the scrambled egg with rice, sesame oil, and soy sauce. Mix until everything is well-combined.
You can adjust soy sauce according to personal taste.
Creamy Bacon Noodles


Ingredients:
bacon, fresh mushrooms, green onions, garlic, cream cheese, dried basil, dried thyme, tomatoes

Directions:
Cook bacon in a large skillet until crisp, remove with a slotted spoon, drain on paper towels then crumble.
Pour off all but 2 tbls of the bacon fat, add mushrooms and cook over high heat until they begin to brown.
Reduce heat to medium low, add green onion and garlic, cook and stir 1-2 minutes.
Add cream, cream cheese, basil, thyme and bacon, reduce heat to low and stir until cheese melts and sauce is smooth.
Add tomatoe, season with salt and pepper, pour over hot noodles and serve.
Murgh Makhani (Indian Butter Chicken)


Ingredients:
plain nonfat yogurt, tandoori spice mix, chicken thighs, onion, fresh ginger, garlic clove, water, garam masala, chili powder, tomato sauce, half-and-half, butter, dried fenugreek leaves, salt

Directions:
Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat.
Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
Remove from skillet and set aside.
Heat the remaining 2 tablespoons in the skillet.
Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Pollo Magnifico


Ingredients:
boneless skinless chicken breasts, lime zest, orange zest, fresh lime juice, brown sugar, soy sauce, olive oil, garlic, chili powder, oregano, cumin

Directions:
Pound chicken to flatten 1/4" thickness.
In a large zip bag combine everything and add chicken,seal and squeeze air out turn to coat chicken chill 6-8 hours or overnight turn bag occasionally.
Remove chicken and grill drizzle with any remaining marinade.
Italian Wedding Soup (Giada De Laurentiis' Recipe)


Ingredients:
onion, fresh Italian parsley, egg, garlic, salt, parmesan cheese, ground beef, ground pork, fresh ground black pepper, low sodium chicken broth, curly endive lettuce, eggs, parmesan cheese

Directions:
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Sirloin Steak with Garlic Butter
Category: meat-and-poultry
By Bob Cody

I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.

Ingredients:
½ cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Directions:
Preheat an outdoor grill for high heat. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 453
Fat: 32.2 g
Saturated fat: 15.5 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 37.7 g
Cholesterol: 151.4 mg
Sodium: 166.8 mg
Dungeness & Mushroom Chowder


Ingredients:
yukon gold potato, mushrooms, shiitake mushroom, butter, bacon, onion, garlic cloves, all-purpose flour, chicken broth, dry sherry, Worcestershire sauce, fresh thyme leave

Directions:
In a 3- to 4-quart pan, combine potatoes with cold water to cover.  Bring to a boil over high heat, then cover pan, reduce heat, and simmer until potatoes are tender when pierced, 8 to 10 minutes. Drain.
Meanwhile, rinse mushrooms briefly and drain.  Trim off and discard any tough stem ends; if using shiitakes, discard whole stems.  Cut mushrooms into large bite-size pieces.  In a heavy 5- to 6-quart pan over medium-high heat, melt butter.  Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes.  Pour into a bowl.
Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes.  Add onion and garlic and stir often until onion is limp, 4 to 5 minutes.  Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.
Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about 6 to 8 minutes.  Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
Gently stir in potatoes, mushrooms, and crabmeat.  Add salt and pepper to taste and cook until heated through.
Cook's tip: You can substitute common button mushrooms for the wild ones.  To add wild flavor, cover 2 packages mixed dried wild mushrooms (about 3/4 oz. total] with 1 cup boiling water and let soak until soft, about 20 minutes.  Lift mushrooms out gently, squeeze dry, and cut into bite-size pieces; add with button mushrooms.  Substitute the mushroom-soaking liquid for one cup of the chicken broth, pouring it in carefully, leaving the sediment behind.
Sweet and Spicy Venison Jerky
Category: appetizers-and-snacks
By Kristi Whittington

Sweet, with a kick to it.

Ingredients:
½ cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke flavoring
1 teaspoon paprika
1 teaspoon hot pepper sauce
½ cup Worcestershire sauce
½ cup teriyaki sauce
⅓ cup soy sauce
1 pound venison, cut into 1/4 thick strips

Directions:
Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade. Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap. Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 1 day
Yields: 8 servings

Calories: 207.5
Fat: 6.5 g
Saturated fat: 1.3 g
Carbohydrates: 22.1 g
Sugars: 18.1 g
Dietary fiber: 0.5 g
Protein: 15 g
Cholesterol: 48.2 mg
Sodium: 2186.4 mg
Jalapeno Bacon-Wrapped Shrimp


Ingredients:
shrimp, bacon, mayonnaise, chili sauce

Directions:
Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes.
Microwave bacon for 1 minute on high.
Cut slices in half crosswise (for a total of 24 pieces] and let cool.
Heat broiler.
Coat a large broiler pan with nonstick cooking spray.
Remove shrimp from marinade, reserving marinade.
Put one piece of bacon on work surface.
Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp.
Roll bacon up tightly to enclose filling, securing with toothpick.
Repeat using all bacon, shrimp and jalapenos.
Stir together mayonnaise, chili sauce, pickle relish red pepper and 1 T water in small bowl.
Place shrimp rolls on prepared pan.
Brush with reserved marinade.
Broil 3 minutes.
Turn, brush with marinade and broil 2 minutes more.
Serve with sauce for dipping.
Savory Potato Quick Bread


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, cumin, salt, buttermilk, sour cream, eggs, butter, green onion top, bacon

Directions:
"Preheat oven to 350 degrees.  In a medium bowl, combine the flour, sugar, baking powder, baking soda, cumin and salt.  In a separate bowl, whisk together mashed potatoes, buttermilk, sour cream, goat cheese, eggs and melted butter until well combined.  The wet ingredients will be slightly lumpy.  Stir the wet ingredients into the dry and fold in green onions and bacon.  Pour batter into a greased 8”x8” pan and bake 40-50 minutes until a tester comes out clean."
Tomato, Ham and Mozzarella Ciabatta


Ingredients:
mozzarella cheese, parma ham, tomatoes, basil leaves, pepper, garlic-infused olive oil

Directions:
Preheat the oven to 200 °C.
Cut the ciabatta lenghtwise in half.
Put some olive oil on both sides of the bread (inside].
Put parma ham, tomatoes and mozarella cheese on one side top with pepper to taste and put the basil leaves on top.
Put the other side of the bread on top.
Put in the oven for about 10 minutes or until the cheese starts to melt.
Eat while it's still warm and Enjoy!
Dees Pineapple Chicken Breast


Ingredients:
bell pepper, crushed pineapple, chicken breasts, soy sauce

Directions:
Put bell pepper slices in the bottom of  glass baking pan.
Pour one half of the can of pineapple over the bell pepper sliced.
Put the frozen chicken on top; you can add more chicken if you need to.
Sprinkle with soy sauce.
Pour rest of pineapple over.
Cover with tin foil.
Bake at 425 degrees Fahrenheit for 1 hour.
Fried Zucchini Flowers
Category: appetizers-and-snacks
By Karen Gallinetti

In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do.

Ingredients:
zucchini flowers
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2  eggs
½ cup milk
1 teaspoon olive oil
vegetable oil for frying
salt to taste

Directions:
Clean flowers and dry with a paper towel. Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth. Heat vegetable oil in a deep skillet over medium heat. Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 246.9
Fat: 17.7 g
Saturated fat: 2.8 g
Carbohydrates: 17.2 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 4.9 g
Cholesterol: 63.6 mg
Sodium: 526.8 mg
Stroganoff-Style Beef With Broccoli


Ingredients:
light sour cream, dried dill, boneless beef top round steak, onion, garlic, broccoli florets, all-purpose flour, beef broth, tomato paste, Worcestershire sauce, ground black pepper

Directions:
1.In a small bowl, stir together sour cream and dillweed; set aside.
2.In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
3.Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
4.Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.
5.*Tip: Partially freeze beef for easier slicing.