xiaoxl/recipe_data huggingface dataset:
Portobello Mushroom Caps and Veggies
Category: everyday-cooking
By GEORGIANA HOFFMAN

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

Ingredients:
1 tablespoon olive oil
1 tablespoon garlic, peeled and minced
1  onion, cut into strips
1  green bell pepper, cut into strips
¼ teaspoon salt
4  large portobello mushroom caps

Directions:
Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender. Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 79
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 10.3 g
Sugars: 3.9 g
Dietary fiber: 2.7 g
Protein: 3.5 g
Sodium: 154.5 mg
Asparagus and Leek Soup


Ingredients:
asparagus, leeks, onion, butter, salt, white pepper, fresh nutmeg, chives

Directions:
Trim the tough ends from the asparagus and the tough green parts of the leeks and reserve the trimmings.
Chop the trimmings coarsely and combine them with the onion and stock in a large saucepan.
Bring to a boil and simmer for 45 minutes to 1 hour.
Remove from the heat, strain the broth, and discard the trimmings.
Meanwhile, slice the leeks thinly and cut the asparagus into 1-inch pieces.
Wash thoroughly.
Heat the butter in a skillet over moderate heat and sauté the leeks for 5 minutes, stirring frequently.
Add the asparagus and sauté 2 more minutes.
Transfer the asparagus and leeks to the stock and season with salt, pepper, and nutmeg.
Simmer until the vegetables are tender, about 5 minutes.
Remove 1 cup of the vegetables with a slotted spoon and set aside.
Puree the remaining soup in batches in an electric blender or food processor. Return to skillet.
Add the reserved vegetables and bring to a simmer.
Serve garnished with chopped chives.
South of the Border Chicken Casserole


Ingredients:
sour cream, cream cheese, cottage cheese, salt, garlic powder, green chilies, cooked rice, cheddar cheese, monterey jack cheese, tomatoes

Directions:
Blend together sour cream, cream cheese, cottage cheese.
Add soup, salt, garlic powder, chilies, chicken, rice, cheeses, tomatoes and black olives (if using].
Spray a 9x13-inch pan with non-stick spray and pour combined ingredients into pan.  Bake at 350° for 30 minutes.
Johnson Family Cinnamon Rolls
Category: bread
By Luke Johnson

This is my mom's recipe for cinnamon rolls. As a kid there were many functions I was invited to with the clear understanding that I would have my mom send some of these along with me.

Ingredients:
1 cup water
3 tablespoons vegetable oil
2 tablespoons nonfat dry milk powder
3 ½ tablespoons white sugar
1 teaspoon salt
3 cups all-purpose flour
2 teaspoons active dry yeast
⅓ cup white sugar
¾ teaspoon ground cinnamon
3 tablespoons butter, softened

Directions:
Place the water, oil, dry milk powder, 3 1/2 tablespoons sugar, salt, flour, and yeast into a bread machine in the order recommended by the manufacturer. Run the machine on the Dough cycle. At the end of the cycle, remove the dough and place it on a floured work surface. Mix 1/3 cup of sugar with the cinnamon in a bowl, and set aside. Spray a 9x13 inch pan with cooking spray. Roll the dough out into a 10x15 inch rectangle. Spread the softened butter over the dough and sprinkle evenly with the sugar-cinnamon mixture. Roll up the dough from the long side into a tight roll. Cut the roll into 12 slices about 3/4 inch thick and place the slices into the prepared baking pan with the rolls barely touching each other. Cover with a cloth, and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the tops of the rolls are golden brown, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 12 cinnamon rolls

Calories: 211.7
Fat: 6.6 g
Saturated fat: 2.4 g
Carbohydrates: 34.1 g
Sugars: 9.9 g
Dietary fiber: 1.1 g
Protein: 4 g
Cholesterol: 7.9 mg
Sodium: 222.4 mg
Garlic-Free Ketchup


Ingredients:
tomato paste, apple cider vinegar, salt, molasses, water, pepper, onion powder

Directions:
Add all ingredients to a bowl; stir until fully combined. Add to a ketchup container for "normalcy" if desired (you can purchase a squeeze bottle], and store in the fridge.
Note on the hot sauce you need to be careful of the same problems as ketchup.  Apple-cider vinegar based hot sauces are your best bet to avoid garlic.
Tiffin


Ingredients:
unsalted butter, raisins, brandy, bittersweet chocolate, corn syrup, graham crackers, dried cherries, bittersweet chocolate, butter

Directions:
Grease a 7-inch shallow square cake pan and line the base with parchment paper.  Place the raisins and brandy in a bowl and let soak for about 30 minutes.  Put the chocolate, butter and syrup in a pan and heat gently until melted.
Stir in graham crackers, almonds, cherries, raisins and brandy.  Turn the mixture into the prepared pan and let cool.  Cover and let chill in the refrigerator for 1 hour.
To make the topping:  place the chocolate and butter in a small saucepan and set over a pan of gently simmering water until melted.  Stir and pour over the cookie base.  Let chill in the refrigerator for 8 hours or overnight.  Cut into bars or squares to serve.  For a decorative effect, use a fork to mark light wavy lines over the chocolate topping before leaving it to set in the refrigerator.
Paneer Tikka Masala


Ingredients:
panir, salt, red chili powder, fresh ginger, plain yogurt, tomatoes, green chilies, green pepper, cumin seed, asafoetida powder, bay leaves, coriander powder, turmeric, sugar, cornstarch, water, garam masala, cilantro

Directions:
Slice the paneer about 1/4 inch thick into 1-inch squares. Put into bowl and mix in ginger, salt, red chili powder, coriander, and yogurt. Marinate in refrigerator for 30 minutes.
Blend the tomatoes and green chiles into a paste. Set aside.
Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
For Gravy: Add additional oil if needed. Fry cumin seeds until they sizzle. Add asafetida and bay leaves. Fry for about 10 seconds and then add chopped green pepper. Fry for another 2-3 minutes.
Add the blended tomatoes, coriander powder, turmeric, and sugar. Cook for about 4-5 minutes on low heat. Add cornstarch mixture and garam masala and cook for another 2 minutes.
Gently stir in paneer and allow to cook for 5 minutes more. Remove from heat and add two big handfuls of cilantro. Serve over basmati rice.
Floridita or the Pappa Hemingway


Ingredients:
grapefruit juice, white rum, lime, juice of, maraschino cherry juice, lime twist

Directions:
Make that several splashes of cherry juice., put all ingredients in container., Blend., Serve over ice.
Low Carb Mexican Lasagna


Ingredients:
olive oil, chili powder, ground cumin, low-carb flour tortillas, cream cheese

Directions:
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin, and dried onion. Brown the meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2 to 3 minutes.
In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.
Place a layer of tortillas in an oiled 9x9 pan. Top this with 1/3rd of the meat mixture, followed by 1/3rd of the shredded cheese. Keep layering tortillas, cheese and meat mixture until there are 3 or 4 layers. Top with shredded cheese. Bake for 10-15 minutes until cheese is bubbling and brown.
Custard Cornbread


Ingredients:
butter, yellow cornmeal, flour, sugar, baking soda, salt, milk, eggs, buttermilk

Directions:
Preheat oven to 400 degrees.
Put butter in a 9-inch square baking pan, and heat in the oven until butter melts.
Sift cornmeal with flour, sugar, baking soda and salt.
Beat in 1 cup milk, eggs and buttermilk.
Pour batter over melted butter in baking pan.
Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR.
Bake for 35 minutes, or until bread is golden brown.
Milky Way Pie


Ingredients:
cream cheese, sweetened condensed milk, salted butter, margarine, Cool Whip, prepared graham cracker crusts

Directions:
Beat both cream cheeses with sweetened condensed milk.
Meanwhile, melt candy and butter/margarine in microwave until you can take a spoon and whip it until smooth. Stove top method works best!  Use Medium-low heat to melt if using stove top.
When candy/butter mixture is smooth and without lumps remove from heat and Quickly add to the cream cheese/milk mixture.
When both mixtures have been mixed completely together add half the Cool Whip and fold inches.
Pour into crusts and put rest of Cook Whip on top.
Refrigerate for at least 2 hours.
Cheddar Pecan Cookies


Ingredients:
butter, extra-sharp cheddar cheese, all-purpose flour, salt, cayenne pepper, pecans

Directions:
Cream butter and cheese in food processor., Add flour, salt, and cayenne pepper., Add pecans., Roll into balls and flatten with a fork., Bake on an ungreased cookie sheet at 325 degrees for 25 to 30 minutes.
Homemade Baked Tortilla Chips
Category: appetizers-and-snacks
By patrickL

Homemade baked tortilla chips that are very easy to make.

Ingredients:
1 (12 ounce) package flour tortillas
1 drizzle olive oil
1 pinch salt to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt. Bake in the preheated oven until golden and crisp, about 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 10 servings

Calories: 115
Fat: 2.9 g
Saturated fat: 0.7 g
Carbohydrates: 18.9 g
Dietary fiber: 1.1 g
Protein: 3 g
Sodium: 178.1 mg
Teriyaki Ground Beef Paillards With Corn and Red Pepper Relish


Ingredients:
ground beef, lemon juice, red bell pepper, frozen corn kernels

Directions:
For paillards, shape the beef into 3 or 4 flat, round disks.
Heat lemon juice in a nonstick pan and cook paillards over medium-high heat about 3 minutes each side, or until 160* in the center.
Coat paillards in teriyaki sauce and cook 1 minute longer each side (keep warm].
For relish, quickly saute pepper in teriyaki sauce until softened.
Combine cooked pepper with corn, adding more sauce if necessary.
Season relish with salt and pepper to taste.
Serve paillards topped with relish.
Enjoy!
Cheeseburger Casserole with Tater Tots®
Category: main-dish
By Stacey Prevette

This cheeseburger casserole was my favorite dish my mom made while I was growing up, and now it is my husband's favorite. With crisp Tater Tots® and ooey-gooey Cheddar cheese, how can you go wrong?

Ingredients:
1 large onion, chopped into 1-inch pieces
butter-flavored cooking spray (such as Pam®)
2 pounds ground beef
2 (10.75 ounce) cans  condensed golden mushroom soup (such as Campbell's®)
3 cups shredded sharp Cheddar cheese
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)

Directions:
Place onion in a microwave-safe bowl and cover with water. Microwave on High until soft, 7 to 8 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over the onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on top of the cheese. Bake in the preheated oven for 20 minutes. Lightly spray the potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x13-inch casserole

Calories: 464.8
Fat: 31.8 g
Saturated fat: 13.6 g
Carbohydrates: 24.3 g
Sugars: 1.6 g
Dietary fiber: 2.4 g
Protein: 23.8 g
Cholesterol: 84.6 mg
Sodium: 921.1 mg
Crispy Pizza With Shredded Chicken, Scallions, and Smoky Sweet B


Ingredients:
barbecue sauce, skinless chicken breast, scallion, ketchup, white vinegar, honey, ground pepper

Directions:
Combine all ingredients for barbecue in a small saucepan and simmer frequently until reduced, about 15-20 minutes. Makes about 1 1/2 cups sauce.
Preheat over to 450 degrees.
Brush dough very lightly with olive oil.
Bake untopped dough for about 5 minutes until it is dry but not browning.
Remove from oven, spread evenly with barbecue sauce and sprinkle with chicken and scallions.
Bake for another 5-7 minutes or until edges are crispy and lightly browned.
Basic Sugar Cookies


Ingredients:
butter, sugar, egg, vanilla, all-purpose flour, baking powder, salt, icing sugar, milk

Directions:
Beat butter until fluffy, beat in sugar in 3 additions.
Beat in egg and vanilla.
In separate bowl mix flour, baking powder and salt; beat into butter mixture in 3 additions.
Divide dough in 2 equal portions and shape into discs. Wrap in plastic wrap and place in fridge for 1 hour.
Preheat oven to 375°F.
On lightly floured surface roll out dough to 1/4 inch thickness, cut into shapes.
Place cookies 1 inch apart on baking sheets, greased or lined with parchment paper (I spray mine with PAM].
Bake until light golden for about 10 minutes. Depending on your oven you may have to turn pans halfway through.
Mix cookie glaze ingredients until preferred consistency and have fun decorating!
Flying Saucers


Ingredients:
cheese, mashed potatoes

Directions:
Fry bologna until lightly browned., Prepare creamed potatoes., Real or boxed kind or use leftover., Place bologna on plate and top with potatoes., Then top with cheese., Microwave it for about 15-30 seconds., Or until cheese has melted.
Aunt Jane's Honey Whole Wheat Waffles


Ingredients:
whole wheat flour, rolled oats, baking powder, salt, egg, honey, milk

Directions:
Sift dry ingredients together., Add remaining ingredients and stir until well mixed., Pour onto waffle iron and bake until brown.
Turkish Apple Turnovers - Elmali Kurabuje


Ingredients:
flour, butter, yogurt, baking powder, vanilla, powdered sugar, apples, sugar, water, lemon zest, cinnamon, walnuts, hazelnuts

Directions:
For the filling:
Peel,seed and chop apples; cook with sugar and 1/4 cup water. ( i needed a little more ].
Cook until soft; add zest and cinnamon add nuts.
For dough;.
Mix flour, butter, yogurt, baking powder, vanilla, and powdered sugar together.( i needed  some water  ,enough to make a pie dough ].
Form into balls; dough should be size of egg; press out into flat ovals.
Put filling on one side; fold over; pinch edges together.
Put on cookie sheet.
Bake 30 minutes at 375 degrees Fahrenheit.
Bruschetta Strozzapreti (Curly Pasta)


Ingredients:
other Italian pasta, red onion, garlic clove, tomatoes, salt, extra virgin olive oil

Directions:
cook pasta in boiling water and drain.
dice onion, garlic (finely] and tomatoes.
mix tomato mix in bowl with salt and add balsamic vinegar, soak.
mix pasta with tomato mix.
drizzle olive oil and mix.
Pam's Garlic Garlic Dip and Spread


Ingredients:
cream cheese, onion, garlic, celery, lemon juice, salt

Directions:
Place all ingredients in bowl and mix well with mixer or spatula., Refrigerate., Use on crackers or as a vegetable dip.
Pineapple Oatmeal


Ingredients:
water, crushed pineapple, quick-cooking oats, raisins, brown sugar, cinnamon, brown sugar

Directions:
In a microwave safe bowl, combine water and crushed pineapple.
Microwave on high until boiling (about 5-6 minutes].
Stir in everything else.
Microwave on high for 30 to 60 seconds or until mixture begins to thicken (2 minutes if using regular oats].
Cover and let stand a few minutes.
Spoon into bowls.
Stir in additional brown sugar if you like it a little sweeter (I prefer it as is].
Enjoy!
Chicken & Broccoli Cannelloni


Ingredients:
butter, flour, milk, plum tomatoes, butter, onion, fresh mushrooms, chicken, fresh broccoli, parmesan cheese

Directions:
Melt butter in med saucepan., Whisk in flour., Cook 2 or 3 minutes, stirring but not browning., Whisk in milk., Bring to a boil., Reduce heat., Simmer gently 5 minutes., Whisk in pureed tomatoes, salt& pepper., Cook 5 minutes., Melt butter in a skillet., Cook onions until tender., Add mushrooms., Cook until any moisture evaporates., Add chicken and broccoli., Add half the cheese, salt& pepper., Stir in 1 cup tomato cream sauce from step 1., Fill cooked cannelloni with chicken mixture., Arrange in bottom of a buttered 9x13 baking dish., Pour sauce over top., Sprinkle with remaining cheese., Bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.
Gingerbread Mini Muffins


Ingredients:
flour, baking soda, cinnamon, nutmeg, allspice, ground ginger, sugar, eggs, molasses, water

Directions:
"Mix dry ingredients together.  Then add the remaining ingredients.  Fill a mini-muffin pan about 3/4 full.  Bake at 350 for 10 minutes."
Smoked Salmon and Potato Salad


Ingredients:
potatoes, green beans, mayonnaise, eggs, shallots, salmon, water

Directions:
Place potatoes in a saucepan and cover with cold water and bring to the boil over high heat and then reduce heat to medium and cook uncovered for 10 minutes or until tender,.
Add beans for the last minutes and then drain and transfer to a large bowl.
Combine mayonnaise, egg. eschalots and 1 tablespoon cold water in a small bowl and season with salt and pepper.
Add mayonnaise mixture and salmon to potato mixture and toss to combine and serve.
Salad can be served warm or cold.
Dipping Sauce - Pizza Hut Style


Ingredients:
tomato sauce, oregano, garlic powder

Directions:
Simmer the tomato sauce with the seasonings for about 20 minutes., You may alter the amounts of the seasonings to suit your tastes., Use with Bread Sticks - Pizza Hut Style posted on this site.
Marinated Mushrooms


Ingredients:
red wine vinegar, extra virgin olive oil, oregano, garlic clove, salt, sugar, pepper, mushroom, lemon juice

Directions:
Mix everything and let sit overnight.
You may store in refrigerator, but let them warm to room temperature before eating so they don't congeal.
My Favorite Vanilla Cheesecake Recipe With Sourcream Topping


Ingredients:
brown sugar, unsalted butter, cream cheese, granulated sugar, cornstarch, sour cream, eggs, vanilla extract, salt, lemon, zest of, sour cream, granulated sugar, vanilla extract

Directions:
CRUST:
Preheat oven to 350.
Grease a cake pan and line with parchment, I prefer using a springform pan.
In food processor, mix cookies, brown sugar (if using] and butter.  Press mixture into prepared pan in an even layer.
Bake for about 12 minutes, until it starts to color.
Let cool on a rack.
CHEESECAKE:
Prepare pan with crust.
Preheat oven to 325.
In small bowl whisk together sugar and cornstarch.
In stand mixer fitted with paddle attachment, beat cream cheese on medium speed for about 1 minute.  Scrap down sides and beat for another 30 seconds.  Add sugar and cornstach and mix for about 1 minute.  Add sour cream and mix until incorporated.  Add eggs one at a time, scraping down sides after each.  Add vanilla, salt and lemon zest if using.  Mix 30 secondes.
Bake using water bath method:  Pour cheesecake mixture over cooled crust and set in pan that has about 1/4 inch of hot water in it.  This helps cheesecake to bake evenly and have a silky texture.  Bake for about an hour or until just set in the middle.  Remove cake from oven, run a knife around the edges to loosen.  IMPORTANT:  The pan needs to be wrapped in tinfoil prior to baking to insure no water leaks in, You should also loosley tent the cake with tinfoil and VENT to prevent browning.  When done paking allow to cool to room temperature.  Refrigerate for at least 3 hours.
SOUR CREAM TOPPING:
Mix sour cream, sugar and vanilla.  Spread mixture over top of freshly baked cheesecake and return to oven for 10 minutes.
Savory Tomato & Bell Pepper Bread


Ingredients:
red bell pepper, green bell pepper, yellow bell pepper, sun-dried tomatoes, boiling water, dried yeast, water, white bread flour, dried rosemary, tomato paste, coarse salt, olive oil

Directions:
Preheat the broiler to hot.  Halve and seed the bell peppers, arrange on the broiler rack, and cook until skin is charred.  Cool for 10 minutes, peel off the skin and chop the flesh.
Slice the tomatoes into strips, place in a heatproof bowl, and add the boiling water.  Let soak.
Place the yeast and sugar in a small pitcher or bowl and add the water, leave for 10-15 minutes, until frothy.  Sift the flour into a bowl and add 1 teaspoon dried rosemary.  make a well in the center and pour in the yeast mixture.  Add the tomato paste, the tomatoes and soaking liquid, the bell peppers, yogurt, and the half the salt.  Mix together to form a soft dough.
Knead the dough on a floured counter for 3-4 minutes, until smooth and elastic.  Place in a floured bowl, cover and leave in a warm room for 40 minutes, until doubled in size.  Knead the dough again and place in an ungreased 9-inch round spring form cake pan.  Using a wooden spoon, form "dimples" in the surface.  Cover and leave for 30 minutes.
Brush with oil and sprinkle with remaining 1 teaspoon of rosemary and salt.  Bake for 35-40 minutes in an oven preheated to 425.  Once bread has cooled release from pan.
Custard With Kiwi


Ingredients:
sugar, cornstarch, milk, eggs, vanilla, water, cream of tartar, kiwi fruits

Directions:
In a saucepan combine 1/3 cup of the sugar and the cornstarch. Stir in the milk and ook over medium heat, stirring constantly,  until mixture thickens and comes to a boil. Reduce heat to low.
Add egg yolks, one at a time, beating after each one. Simmer for one more minute. Remove from heat and add vanilla.
Cool custard and refrigerate until cold (at least one hour, but can sit in refrigerator until serving time].
To prepare meringue, in a saucepan, combine egg whites, remaining sugar (1/3 cup], water and cream of tartar, beating with portable beaters or a whisk. Cook over low heat until egg whites reach 160 degrees F but do not boil.  Pour into bowl of electric mixer and continue beating until softr peaks form.
To serve: line dessert dishes with sliced kiwi, spoon custard over fruit and top with merinque.
Restuffed Potatoes


Ingredients:
baking potatoes, lean bacon, Worcestershire sauce, garlic powder, pepper, fresh chives, cheddar cheese, butter, parsley, paprika

Directions:
Rub potato skins with oil, bake at 400°F for 1 hour or until done.
Let cool to the touch.
Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact.
Slightly mash up pulp, keeping it chunky.
Stir in bacon, ranch dressing, Worcestershire, garlic, pepper, chives and 3/4 of cheese.
Spoon potato mixture into shells.
Top with remaining cheese and dab of butter.
Sprinkle with paprika and parsley.
Bake at 350°F for 20 minutes or until heated through and cheese is melted.