xiaoxl/recipe_data huggingface dataset:
Crock Pot Chili Con Carne With Beans


Ingredients:
bacon, ground beef, canned kidney beans, crushed tomatoes, tomato paste, onions, chili powder, cayenne pepper, beef broth, fresh tomatoes, garlic cloves, ground cumin, oregano, paprika

Directions:
Fry the bacon until it starts to brown, then put it into the crock pot.
In the bacon drippings, brown the ground beef.
Put the ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder (In Southern California we have a great variety available, but Gebhardt's would work], and the cayenne into the crock pot with the beef broth.
Cut the stems off the fresh jalapenos and cut them in two or three chunks.
place the peppers along with the garlic and whole fresh tomatoes into a food processor and puree the three ingredients.
Put this into the crock pot, stir to mix and let it all cook for 10-12 hours  on low or 5-6 hours  on high.
By making a puree out to of the peppers and garlic, you get a more evenly dispersed blend.
I used the tomatoes to give some moisture to the puree.
Serrano chilies are three times hotter than jalapenos so don't let their small size fool you.
Smoked Mussel Spread


Ingredients:
cream cheese, lemon juice, salt, pepper

Directions:
In bowl, mash cream cheese with fork.
Add whipping cream, lemon juice, horseradish, salt and pepper; mash with fork until well combined.
Add mussels and their liquid; mash with fork to combine.
Serve with crackers or toasted baguettes.
Simple Balsamic Vinaigrette


Ingredients:
brown sugar, Dijon mustard, garlic clove, salt, fresh ground black pepper, olive oil

Directions:
In a medium bowl, whisk together the vinegar with salt, pepper, garlic, Dijon and/or sugar (if using] until all is dissolved. Taste BEFORE using either one or both of the optional ingredients.
Very slowly start to drizzle in the olive oil while continuing to vigorously whisk.
Use immediately on your favourite salad of mixed greens and enjoy.
*Note: Store unused vinaigrette in a screw top jar in the refrigerator for up to 1 week. (I usually make a double batch to always have some handy, so when I'm in the mood for a salad, I don't have to bother making the dressing]. Shake well before each use.
Potato and Vegetable Frittata
Category: breakfast-and-brunch
By PSPINRAD

This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.

Ingredients:
1 teaspoon olive oil
½ cup chopped onion
1 clove garlic, minced
½ cup diced green bell pepper
1  zucchini, halved lengthwise and cut in 1/4 inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 tablespoons black olives
4  eggs
salt and pepper to taste
¼ teaspoon dried oregano
1 pinch cayenne pepper
½ small tomato, sliced
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Directions:
Preheat the broiler on your oven. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan. Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice. Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle). Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 2 servings

Calories: 454.5
Fat: 20.6 g
Saturated fat: 7.7 g
Carbohydrates: 44.5 g
Sugars: 9.5 g
Dietary fiber: 6.7 g
Protein: 26 g
Cholesterol: 394.1 mg
Sodium: 517.3 mg
Jalapeno Bacon Cheddar Deviled Eggs
Category: appetizers-and-snacks
By Russell

A spin on an old classic. Deviled eggs with the addition of savory bacon, delicious Cheddar and spicy jalapeno.

Ingredients:
12  eggs
4 slices bacon
3  jalapeno peppers
1 cup finely shredded sharp Cheddar cheese
⅓ cup mayonnaise
¼  red onion, minced
2 tablespoons spicy brown mustard
1 pinch paprika, or as desired

Directions:
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle. Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside. Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 24 deviled eggs

Calories: 87
Fat: 7.2 g
Saturated fat: 2.4 g
Carbohydrates: 0.7 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 5 g
Cholesterol: 100.8 mg
Sodium: 132.5 mg
Cooked Asparagus


Ingredients:
water, fresh asparagus

Directions:
Thoroughly rinse asparagus spears.
Place 1/8 cup of water in an 11" by 7" pyrex baking pan.
Break off tough stems and place spears in pan in alernating order with the larger pieces at the outside.
Cook for minimum amount of time, based on your cooking guide (I am lucky, my 20 year plus oven has an autocook setting that I can use to cook things like asparagus along with many other things.] When finshed splash with a small amount of fresh (not re-consituted] lemon juice.
Easy Self-Rising Flour!


Ingredients:
all-purpose flour, baking powder, salt

Directions:
Stir together the all-purpose flour, baking powder, and salt., You have your own self-rising flour!
Boiled Chocolate Cake


Ingredients:
sugar, water, butter, bicarbonate of soda, self raising flour, egg

Directions:
Preheat oven to 180 degrees c., Place sugar, water, butter, bicarb soda& cocoa in a saucepan& bring to the boil., Once boiling, time for 2 minutes, then remove from heat., Grease& line base of a loaf pan., Once chocolate mixture has cooled, add the flour& egg., Mix well until smooth., Place in pan& cook in oven for 35 minutes.
Potato Bread


Ingredients:
potato, water, salt, sugar, shortening, flour

Directions:
Mash the potato and add the potato water, salt, sugar, and shortening., In a medium sized bowl mix 5 cups flour and yeast., Add lukewarm liquid mixture and work into flour., Knead remaining 2 cups of flour into the dough., Let rest in a warm place for 30 minutes., Work down and form into loaves., Place into pans and let rise until doubled in size., Bake at 375 degrees for 35 minutes., Remove from pans and brush butter over entire surface of loaves.
Crock-Pot Slow Cooker Enchilada Casserole


Ingredients:
ground beef, onion, garlic clove, salt, pepper, corn tortillas, fresh corn, cheddar cheese, sliced ripe olives, sour cream

Directions:
"Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream."
Salmon Pasta Salad


Ingredients:
rotini pasta, bow tie pasta, salmon, grape tomatoes, cherry tomatoes, red onion, lemon juice, dill weed, garlic, salt, black pepper, iceberg lettuce

Directions:
In a large bowl, toss together the pasta, salmon, tomatoes and onion.
Whisk together dressing by combining oil, lemon juice, dill, garlic, and salt and pepper.
Pour over pasta mixture, cover and chill.
Serve over bed of lettuce.
Heart Healthy Oatmeal


Ingredients:
oatmeal, water

Directions:
Heat a medium skillet--I use cast iron--until it is medium hot to very hot.
Put all of the oatmeal that you will be cooking in the pan.
Stir constantly over medium high heat until oatmeal is just this side of dark brown.  This gives it a nutlike flavor -- without the nuts and without the calories.
Cook as per box instructions.
You may add other cinnamon & sugar and/or raisins, but mind the calories.
Chayote, Corn & Tomato Salad


Ingredients:
chayotes, whole kernel corn, roma tomatoes, green onions, fresh parsley, lime juice, salt, lite olive oil

Directions:
After steaming the chayote, cool, peel and cut into 1/2" cubes.
Combine the chayote, corn, tomatoes& green onions.
In your blender or food processor blend together the lime juice, salt& red pepper flakes.
Slowly pour in the olive oil with the blender on.
Toss the dressing with the salad, sprinkle with the parsley flakes Chill and serve.
Carrot, Bean and Cabbage Soup


Ingredients:
carrots, onion, garlic cloves, mushrooms, cabbage, reduced-sodium navy beans, dried thyme, dried basil, dried parsley, fresh ground pepper

Directions:
Combine all ingredients in a large pot (at least 5 quarts].
Bring soup to a boil, stirring several times so bottom doesn’t burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Kids Favorite Meatloaf
Category: main-dish
By Mike B.

Bored of 'plain old meatloaf'? We tried a recipe with a twist. All you need is some smaller pans in the shapes of characters, or whatever. The kids love the shapes and rave about the taste!!! Mine like to use Winnie the Pooh. Be creative and have fun.

Ingredients:
½ cup ketchup
2 tablespoons brown sugar
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 ½ teaspoons onion powder
¼ teaspoon garlic powder
1  egg
1 tablespoon milk
¼ teaspoon ground black pepper
1 ½ cups crispy wheat cereal squares
1 ½ pounds ground beef

Directions:
In a large bowl, combine the ketchup, brown sugar and mustard and mix well. Remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. To the mixture in the bowl, add the Worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well. Stir in the wheat cereal squares and let stand for 5 minutes. Then break up the cereal squares and add the ground beef, mixing well. Shape the mixture into the mini loaf pans you've decided to use. Bake at 350 degrees F (175 degrees C) for 65 minutes. Brush on reserved ketchup mixture and bake for 15 more minutes.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 8 kid-size servings

Calories: 334
Fat: 23.6 g
Saturated fat: 9.4 g
Carbohydrates: 15.4 g
Sugars: 8.9 g
Dietary fiber: 1.6 g
Protein: 16.3 g
Cholesterol: 95.8 mg
Sodium: 612 mg
Broccoli Potato Bake


Ingredients:
butter, all-purpose flour, salt, milk, cream cheese, swiss cheese, frozen hash brown potatoes, butter

Directions:
Preheat oven to 350 degrees (175 degrees C].
In a large saucepan, melt 2 tablespoons butter.
Stir in flour and salt.
Add milk and stir until bubbly.
Add cheeses,and stir until all of the cheese is melted.
Stir in potatoes and heat thoroughly.
Pour half of the mixture into a 10x6 inch baking dish.
Cook broccoli according to package instructions, drain well.
Layer broccoli over the potatoes in the baking dish.
Pour the remaining potato mixture over the broccoli.
Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
Bake at 350 for 20 to 35 minutes, or until bubbly and browned lightly.
Zucchini and Squash Parmesan


Ingredients:
zucchini, olive oil, parmesan cheese, salt, black pepper

Directions:
Preheat the oven to 350 degrees., Coat the bottom of a glass dish or metal pan with olive oil., Place the cut zucchini and squash slices in the dish., Drizzle olive oil on top of the vegetables., Sprinkle grated cheese on top., Sprinkle Italian seasoning, salt and pepper on top., Bake for 30 minutes.
Simple Brownie Cream Cheese Squares


Ingredients:
eggs, water, cream cheese, eggs, vanilla, white sugar, flour

Directions:
NOTE: Your purchased brownie mix should make an 8x8 pan, and you will need 2 of these for an 11x16 pan. The above ingredients for the brownies were those particular to my mix, just follow the directions on the back of the box. The cream cheese, while swirled in slightly, should remain on top as this is your "frosting".
With a wooden spoon, beat brownie mix,
eggs, oil and water together.
Spoon into a Pam sprayed 11x16 pan.
Beat softend cream cheese, eggs, and vanilla together until smooth.
In a small dish, stir the sugar and flour together, then beat into the cream cheese mixture.
Drop spoonfuls of this topping onto the unabaked brownie.
Run a knife across and down the mixture until it is marbeled over the brownie.
Sprinkle with mini chocolate chips.
Bake at 350 for 25 to 30 minutes, until set.
Chill unitil firm, cut 6 down and 10 across.
Crumb-Topped Apple & Pumpkin Pie


Ingredients:
tart apples, sugar, all-purpose flour, lemon juice, ground cinnamon, canned pumpkin, fat-free evaporated milk, egg substitute, sugar, ground cinnamon, salt, nutmeg, all-purpose flour, sugar, butter, walnuts

Directions:
On a lightly floured surface, unroll pastry.
Transfer pastry to a 9" deep dish pie plate. Flute pastry edges.
In a large bowl, combine the apples, sugar flour, lemon juice, and cinnamon. Spoon into crust.
In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture, Bake at 375* for 30 minutes.
For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary].
Cool on a wire rack. Refrigerate leftovers.
NOTE: I used Splenda for the sugar and 2 eggs rather than the egg substitute.
ENJOY!
Seafood Etouffee


Ingredients:
onions, green pepper, celery, green onion, butter, Kitchen Bouquet, vegetable bouillon cube, shrimp bouillon cube, shrimp, cooked rice

Directions:
Saute Vegetables in butter.  Add seasonings and soups.  Simmer about 10 minutes.
Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.
Ham and Vegetable Frittata


Ingredients:
onion, green bell pepper, red bell pepper, orange bell pepper, garlic, fresh parsley, potatoes, canola oil, eggs, salt, pepper

Directions:
Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
Saute onion, peppers and garlic until tender; remove from pan.
Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat] and cook 2 minutes or until eggs are completely set.
Cut into wedges and serve.
Kuwaiti Daqoos (Tomato, Garlic, Cilantro Sauce)


Ingredients:
garlic cloves, plum tomatoes, cilantro leaf, sea salt, water

Directions:
Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil].
Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato.
Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste.
Serve hot with roast chicken or grilled fish and rice.
Whole Wheat Beer Bread


Ingredients:
all-purpose flour, whole wheat flour, baking powder, salt, brown sugar, beer, butter

Directions:
Preheat oven to 350°F (175°C].
Lightly grease a 9 x 5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar.
Pour in beer, stir until a stiff batter is formed.It may be necessary to mix down with your hands.
Scrape dough into prepared loaf pan.
Pour melted butter over top of dough.
Bake in preheated oven for 50-60 minutes, until a  toothpick inserted into center of the loaf comes out clean.
Malaysian Barbecue Chicken Wings
Category: world-cuisine
By Ching Lim

This is a Malaysian barbecue recipe that I came up with myself. It is very delicious, especially with chicken wings.

Ingredients:
12  chicken wings
4 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
½ tablespoon garlic powder
½ teaspoon onion powder
ground black pepper to taste
1 tablespoon dried basil

Directions:
In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day. Lightly oil grill and preheat to high heat. Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

Yields: 2 servings

Calories: 754.7
Fat: 53.9 g
Saturated fat: 14.2 g
Carbohydrates: 7.4 g
Sugars: 1.5 g
Dietary fiber: 1.5 g
Protein: 57.7 g
Cholesterol: 226.4 mg
Sodium: 3031.3 mg
Roasted Cauliflower and Leek Soup
Category: soups-stews-and-chili
By Brandon Squige Johnson

This is a really delicious soup I make.

Ingredients:
2 cloves garlic, minced
2 tablespoons vegetable oil
1 head cauliflower, broken into florets
3 tablespoons butter
2  leeks, white part only, chopped
¼ cup all-purpose flour
1 quart chicken stock
⅓ cup heavy whipping cream
1 teaspoon dried chervil
1 teaspoon kosher salt
1 tablespoon cracked black pepper

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 209.2
Fat: 15.9 g
Saturated fat: 7.6 g
Carbohydrates: 15.4 g
Sugars: 3.9 g
Dietary fiber: 3.4 g
Protein: 3.8 g
Cholesterol: 33.9 mg
Sodium: 855.6 mg
Orange, Peach, Strawberry and Banana Smoothie


Ingredients:
strawberries, banana

Directions:
Throw all the ingredients into a blender and blend until smooth.
If the smoothie is too thick, add some more orange juice.  If it is too thin, add some ice cubes or more frozen fruit.
The smoothie is equally good if you leave the sherbet out but not as "tangy".
Blue Moon


Ingredients:
blue curacao, lemon twist

Directions:
Add the first two ingredients to a cocktail shaker filled with ice.
Shake vigorously; strain into a chilled glass. Drop in a lemon twist.
Potato and Bacon Frittata


Ingredients:
olive oil, potatoes, salt, pepper, onion, eggs, half-and-half, parsley, crisp bacon, fresh tomato, bacon

Directions:
Grease a 9 x 12 baking pan well with the olive oil.
Preheat oven to 450 degrees.
Layer the sides and bottom of the pan with the potatoes and then top with the sliced onions.
Grease the bottom of another smaller pan that will fit inside the other pan.  This will act as a weight to hold the potatoes in place.  (If needed insert something heavy into the center of the pan which is on top for added weight.].
Bake for 10 minutes or until potatoes are tender. Remove from oven, gently remove top 'weight pan' and set aside dish with the potatoes and onions.
In a large mixing bowl beat the eggs, add the salt, pepper, half and half, the bacon pieces (5], parsley and mix together,.
Pour the egg mixture over the potato and onions.
Top with the sliced tomatoes.
OPTION: Sprinkle some additional bacon pieces if you wish on top.
Bake until eggs are set and golden brown, about 15-20 minutes.
Let stand for 5 minutes before serving.
Slice into rectangles and serve with a spatula.
Margarita Grilled Shrimp
Category: world-cuisine
By Jenny Thompson

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

Ingredients:
1 pound shrimp, peeled and deveined
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons tequila
¼ teaspoon cayenne pepper
¼ teaspoon salt
4  bamboo skewers, soaked in water for 20 minutes

Directions:
Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Remove shrimp from bowl and thread onto skewers; discard marinade. Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 4 servings

Calories: 187.6
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 18.7 g
Cholesterol: 172.6 mg
Sodium: 345.2 mg
Asian Mushroom Soup - Diabetic Friendly


Ingredients:
garlic cloves, mushrooms, rice vinegar, salt, green onions

Directions:
Heat vegetable oil in a saucepan over medium-high heat.
Add ginger and garlic; stir-frying for around 30 seconds.
Lower heat to medium and add mushrooms; stir-fry for 2 minute.
Pour in the broth, bring to a boil; cover and cook for 10 minute.
Add rice wine and sesame oil; stir well. Season to taste with salt.