xiaoxl/recipe_data huggingface dataset:
Authentic Wisconsin Bratwurst!


Ingredients:
dark beer, onion, dark brown sugar, sauerkraut

Directions:
Bring the beer, onions and brown sugar to a boil. Place the Brats in the liquid and turn down to lowest heat, so they just simmer. Now get your grill fired up and when it's ready take your brats out of the beer and grill them. Since they are pretty well done, they need very little time on the grill. Turn the heat up to high under the beer. Dump in all or part of your drained sauerkraut. Let it cook on high until the brats come in from the grill (if you are not a lover of sauerkraut leave this off].
Condiments: Mustard, catsup, sweet pickle relish, raw onions as well as the sauerkraut onion mixture from the pot your brats where inches In Milwaukee we could buy a Brat Bun which is firmer more like French bread. But hot dog or hoagie buns will work too. :-].
When they cook them on the parking lots, they put the grilled brats right back into the beer and hold them there until people buy them. They have large pans sitting at the back of the grills. Since it's a promotion, they sell for $1.00. Yummmm!
Double Smoked Salmon Mousse


Ingredients:
unflavored gelatin, hot water, mayonnaise, lemon juice, tomato ketchup, salt, pepper, smoked salmon, smoked salmon, iceberg lettuce, cucumber, dill weed, lemon

Directions:
Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.
Add the mayonnaise, lemon juice and tomato ketchup.  The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse.  You don’t want white mousse with bits of pink salmon in it.
Add salt and pepper to taste, remembering that the salmon may be salty so don’t add too much salt.
Flake the hot smoked salmon.
Cut the cold smoke salmon into 1cm squares.
Fold both the salmons through the mousse.  Try to not break the flaked salmon up so that there is still some texture in the mousse.
Check the seasoning and adjust if needed.
Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.
Make a bed of shredded lettuce on a large platter.
Turn the mould out on to the lettuce.  I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don’t be tempted to leave it sitting in hot water.  The gelatin will soften very quickly.
Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.
Finely chop some dill and scatter over the top of the mousse.
Cut the lemon into wedges and serve around the mousse.
Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip.  This is an excellent buffet table dish too.
==================================.
To serve this as a starter, instead of filling a ring mould or other mould:
Line a 6-muffin muffin tray with circles of waxed paper.
Put a slice of cold smoked salmon on top of each circle.
Add 1/3 cup of mousse to each muffin cup.
Refrigerate for 1 hour.
Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper], garnish with dill on top and cucumber and a lemon wedge on the side.
==================================.
Cooking for a large crowd:
Scale up the recipe and pour into a large roasting tin and put in the fridge to set.  Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.
Parmesan Cheese Crusted Roast Pork


Ingredients:
boneless center cut pork loin roast, thyme, flour, parmesan cheese, savory

Directions:
Preheat oven to 425°., Wash and thoroughly dry pork., Rub with thyme., Mix flour, Parmesan cheese and savory., Dredge roast in flour mixture., When oven preheats, turn down to 325°., Place roast fat side up on a rack in a shallow, greased pan., Roast for 40 minute per pound for boneless roast.  Meat should be 170°.
Incredible Chicken Oporto


Ingredients:
butter, mushroom, flour, pepper, onion, garlic cloves, chicken breasts, port wine, fresh parsley

Directions:
In a hot frying pan heat half of the butter (medium-high heat].
Add in the mushrooms and onion cook for about 5 minutes along with the garlic.
Remove and set aside in a bowl or deep dish.
In a bowl combine the flour salt and pepper to coat chicken breasts on both sides.
In the same frying pan add in the remaining butter and cook the chicken breasts over medium-high heat, careful not to burn, cook till browned on all sides.
Now stir in the cream and the Port Wine, and the mushrooms, bring to a boil, and then reduce heat to low, cover and simmer for 15 minutes or till cooked.
Pour into a platter and sprinkle chopped  parsley over top.
Chicken and Rice Casserole


Ingredients:
chicken breasts, onion powder, margarine, water, long grain rice, paprika, salt, black pepper, chili powder, colby-monterey jack cheese, fresh onion

Directions:
Preheat oven to 370°F.
Heat vegetable oil and margarine in a large skillet.
Add chicken and season liberally with onion powder.  Stir until chicken is lightly browned.
In a 9" x 13" casserole dish, mix soup, water, rice, paprika, pepper, taco seasoning and salt (the soup will already add a salty taste, so some may wish to omit the additional salt].
Add additional/optional ingredients (ex: frozen peas or carrots].
Mix in browned chicken.
Cover with tin foil.
Place in oven for about 45 minutes, or until rice is tender.
Remove foil and sprinkle desired cheese over casserole.
Pour french fried onions around edges/over top as desired.
Replace foil and bake for about 5-10 more minutes, or until cheese has melted.
Remove from oven and enjoy!
Chef John's Potato Gnocchi
Category: main-dish
By Chef John

When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go.

Ingredients:
1 large russet potato
1  egg, beaten
½ cup all-purpose flour, plus more as needed
1 cup marinara sauce, heated, or more as needed, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Directions:
Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato. Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds. Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces. Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges. Heat sauce in a skillet while you cook the gnocchi. Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated. Serve topped with grated cheese.

Prep time: 40 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 2 servings

Calories: 411.1
Fat: 7 g
Saturated fat: 2.2 g
Carbohydrates: 73.6 g
Sugars: 12.8 g
Dietary fiber: 8.2 g
Protein: 13.3 g
Cholesterol: 97.7 mg
Sodium: 597.4 mg
Moong Sabzi (Lentil Vegetable Mix)


Ingredients:
dried lentils, onion, tomatoes, green chili pepper, cumin seed, salt

Directions:
Heat oil in a pan.
Add cumin seeds.
Wait until they crackle before adding the chili.
Now add onion, a pinch of salt, and saute on a low flame till the onion turns translucent.
Add the tomato and a bit of salt and let it fry on a low flame until the water starts separating from the tomato.
Add the moong dal and mix it well into the onion-tomato paste, add salt, let it fry for a few minutes.
Add enough water to just about submerge the moong, cover the pan with a lid and leave it to cook on a low flame.
Stir the mixture occasionally to make sure that the water does not evaporate leaving the moong stuck to the bottom of the pan.
When all the water has disappeared, check to see that the moong is soft enough to be eaten.
The mix should be dry and not liquid like Indian dal normally is.
Sprinkle the chopped corriander and serve hot with chappati or roti.
Poor Man's Beer Batter Fish
Category: seafood
By PSYCHOSKITCHIN

This is a SUPER EASY AND FAST not to mention CHEAP and NO MESS way to make a beer batter for your fresh fish while camping. Using only beer, your freshly caught fish, some oil for your skillet, and shake and pour buttermilk pancake mix containers found in your local supermarket. Great for camping!

Ingredients:
1 cup beer, or as needed
1 (7 ounce) container shake and pour buttermilk pancake mix
2 pounds trout fillets
½ cup oil for frying

Directions:
Heat oil in a large skillet over medium heat. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done. Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces. Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

Prep time: 4 mins
Cook time: 5 mins
Total time: 9 mins
Yields: 8 servings

Calories: 285.8
Fat: 11.2 g
Saturated fat: 1.5 g
Carbohydrates: 17.6 g
Sugars: 2.8 g
Protein: 25.6 g
Cholesterol: 74.8 mg
Sodium: 335.6 mg
Sparkling Meyer Lemon Cocktail


Ingredients:
water, sugar, rosemary sprig, vodka

Directions:
Combine first 3 ingredients in a microwave-safe liquid measuring cup. Microwave at HIGH for 2 1/2 minutes; stir until sugar dissolves. Let stand 10 minutes; discard rosemary. Chill.
Combine sugar mixture, juice, vodka, and prosecco, stirring gently. Serve immediately.
Slow Cooker Ham and Beans


Ingredients:
great northern beans, ham, water, onion powder, garlic powder, salt, pepper, Accent seasoning

Directions:
Rinse the beans and remove all the pebbles., Add all the ingredients to the slow cooker., Cook on low for 8 hours.
Duba Wot


Ingredients:
pumpkin, onion, olive oil, berbere, cumin powder, dried basil

Directions:
Saute onions in olive oil. Add a little water and berbere, and stir for 2 minutes.
Add squash cubes and stir to coat. Then add water to about 3/4 of the way to top of squash cubes. Cook until tender, stirring every 5 minutes.
Add cumin and basil, stir and serve.
Dutch Baby Berry Base


Ingredients:
all-purpose flour, cornstarch, lemon zest, lemon juice, salt, eggs, skim milk, unsalted butter, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 450F with a rack in the middle.
Brush surface and sides of large skillet with oil.
Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
Combine flour, cornstarch, lemon zest, and salt in large bowl.
Whisk eggs in another bowl until frothy and light, about 1 minute.
Whisk milk, butter, and vanilla into eggs until incorporated.
Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes.
Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar.
Slide onto cutting board or plate and cut into wedges.
Serve with sweet whipped cream and/or berries.  This could even be the base for a savory.
Mexican Sugar Cookies
Category: world-cuisine
By Bea Ramirez

Cut-out cookies rolled in sugar and cinnamon.

Ingredients:
2 ½ cups shortening
1 cup white sugar
1 teaspoon anise seed, ground
2  eggs
6 cups all-purpose flour
1 tablespoon baking powder
½ tablespoon cream of tartar
½ teaspoon salt
¼ cup orange juice
3 tablespoons ground cinnamon
1 cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat shortening until light and fluffy.  Add one cup sugar, and anise seed.  Mix until creamy.  Add eggs and mix well.  Add flour, baking power, cream of tartar, salt and orange juice.  Mix well. Knead dough until smooth.  On lightly floured surface, roll to 1/2 inch thick.  Cut using cookie cutter into different shapes.  Bake until light brown, 5 - 8 minutes.  Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

Yields: 2 dozen

Calories: 754.7
Fat: 44.2 g
Saturated fat: 11 g
Carbohydrates: 83.6 g
Sugars: 34 g
Dietary fiber: 2.6 g
Protein: 7.6 g
Cholesterol: 31 mg
Sodium: 232.2 mg
Apple Oatmeal Bars


Ingredients:
old fashioned oats, sugar, cinnamon, nutmeg, salt, baking soda, unsweetened applesauce, coconut oil, pure maple syrup, apple, apple butter

Directions:
Preheat oven to 325°F. Grease an 8-by-8-inch baking dish with coconut oil or cooking spray.
Combine oats, oat flour, sugar, cinnamon, nutmeg, salt and baking soda in a large bowl.
Add applesauce, maple syrup, coconut oil and apple. Stir until combined.
Set aside a heaping half-cup of the oat mixture, then press the rest evenly into the prepared pan. Top with apple butter, spreading evenly with a spoon or spatula.
Sprinkle the rest of the oat mixture on top.
Bake for 30 minutes. Cool completely before cutting into 9 bars, or however many you like.
Creamy Spinach Dip


Ingredients:
sour cream, lemon juice, salsa, fresh spinach

Directions:
Add all ingredients into a blender and blend until smooth., If you are vegan, substitute the regular sour cream for sour cream substitute.
Old World Beef Stew


Ingredients:
smoked bacon, parsnips, carrots, baby red potato, baby portabella mushrooms, onion, garlic cloves, celery, beef broth, butter, olive oil, fresh parsley leaves, water

Directions:
* In a large pot fry the bacon till it becomes crispy and remove bacon from the pot to cool.  Once bacon is cool crumble or chop into small pieces to use later.
* Place the stew meat in the bacon grease to sear in the juices.  The quicker your meat is browned on all sides the more tender your meat will become.  Don't worry if the meat is still raw in the center -- it should be.
* While the meat is searing, saute the onion and celery in a frying pan with 1 tbsp of butter and 1 tbsp of olive oil.  Once the onion has become clear and/or browned on the edges add the garlic.  Continue to saute stirring frequently until all the ingredients have caramelized.  By doing this you release the sweetness from the ingredients adding a scrumptious flavor to your stew.
* After the meat has been seared, cool it down by adding the entire contents of the boxed beef broth.  Add your parsnips, potatoes, carrots and caramelized onions, celery and garlic.
* Add enough water to just cover all the ingredients.  Cover and simmer for 1 hour.
* As the stew is simmering, saute the mushrooms in 1 tbsp of butter and 1 tbsp of olive oil.  The key for perfect sauted  mushrooms is room to cook.  Once your mushrooms are sauted add them to the stew along with the bacon.  Continue to simmer.
* Once you have all the ingredients in the pot add the dry packets.  Stir till well blended and no dry clumps are visible.  Add salt and pepper to taste and continue to simmer to complete the hour.
* Cool for 15 minutes, ladle into bowls or large plates.  Garnish top with parsley and serve with your favorite bread and red wine.
Chilli Pumpkin Salad


Ingredients:
pumpkin, olive oil, salt, pepper

Directions:
Boil, bake or microwave the pumpkin until soft but not mushy.
Peel the onion and slice into rings.
When the pumpkin has cooled, peel it and cut it into bite size cubes.
Fry the onion rings in about 1 tablespoon of olive oil until translucent.
Drain beetroot.
When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.
YUMMY!
Butternut Squash and Chocolate Chip Muffins


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

Directions:
Turn oven on to 400 degrees F.  Cut a butternut squash in half and scoop out the seeds.  Place cut side down on parchment paper over a cookie sheet and roast for 45 minutes.  When cool enough to handle, scoop the squash away from the peel.  Mash.  Use 2 1/2 cups.  This time is not included in the prep time.
Preheat oven to 325 degrees F.  Using a stand mixer, blend thoroughly the squash, shortening, margarine, sugar, brown sugar, eggs and vanilla.
Add in the flour, baking powder, baking soda and salt.  Stir just until blended.  Remove bowl from mixer and fold in the chocolate chips (if desired].
Line 24 muffin cups.  Scoop the batter into the cups.
Bake for 20-25 minutes, or until a tester comes out clean.
Cranberry Muffins


Ingredients:
egg, skim milk, cranberries, all-purpose flour, flax seed, Splenda granular, baking powder, salt, cinnamon

Directions:
Slightly beat egg in large mixing bowl.
Add in milk, cranberries and applesauce and stir well.
Add flour, flax seed, splenda, orange peel, baking powder, cinnamon and salt.
Stir together just until moistened.
Using paper liners or non stick cooking sprayed muffin tin, fill each cup 3/4 full.
Bake in preheated 400 degree oven for 20-25 minutes.
Calamari in Red Wine and Tomato Sauce
Category: world-cuisine
By NCANGELONE

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

Ingredients:
2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
1 teaspoon dried basil
⅓ cup grated Romano cheese

Directions:
Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside. In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese.  Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend. Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally.  Calamari is done when it is plump and more opaque.  Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Yields: 6 servings

Calories: 256.6
Fat: 6.5 g
Saturated fat: 2 g
Carbohydrates: 15.5 g
Sugars: 6.7 g
Dietary fiber: 2.6 g
Protein: 28.1 g
Cholesterol: 359.5 mg
Sodium: 1004.3 mg
Grilled Potato Wedges


Ingredients:
russet potatoes, water, salt, pepper, cumin, paprika, cayenne pepper, olive oil

Directions:
Par-boil potatoes in boiling water and salt in medium saucepan for 5 minutes.  Drain.  Return saucepan to still hot burner and shake back and forth to dry potatoes slightly.
Combine garlic salt, pepper, cumin, paprika and cayenne pepper.
Preheat lightly sprayed electric grill to high.  Put potatoes into large bowl.  Drizzle with olive oil.  Toss well to coat evenly.  Sprinkle seasoning mixture over potatoes while tossing, until well distributed.  Place potatoes on grill.  Cook for about 20 minutes, turning frequently, until potatoes are tender and crispy brown.  Serves 4.
Company’s Coming Grilling.
3 Cheese Potato Casserole


Ingredients:
potatoes, cream-style cottage cheese, sour cream, green onion, fresh parsley, garlic, salt, cheddar cheese, paprika

Directions:
Preheat oven to 350., Lightly,grease a 1 1/2 qrt casserole., Cook the potatoes in boiling salted water for 15 minutes-or tender., Drain well., In a large mixing bowl,combine the next 6 ingredients., Mix well., Stir in the potatoes., Spoon potatoes into casserole., Bake for 25 minutes., Sprinkle the cheddar cheese&paprika., Bake for 5 minutes or until cheese has melted.
Chinese Cabbage and Bean Sprout Salad


Ingredients:
Chinese cabbage, fresh bean sprouts, green onions, soy sauce, lemon juice, honey, ginger

Directions:
Mix all ingredients for salad together in a large bowl., Mix all ingredients for dressing in a small bowl., Pour dressing over salad and toss., Let sit for 5 minutes and serve.
Easy Slow Cooker Swedish Meatballs
Category: main-dish
By Linnea Wittenburg Bennett

These make-ahead slow cooker Swedish meatballs are perfect for family meals. For a meal, serve over wide egg noodles. Meatballs can also be served without noodles for an appetizer.

Ingredients:
2 cups beef broth
1 (10.75 ounce) can  condensed cream of mushroom soup
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) package frozen cooked meatballs, thawed
1  onion, diced
1 cup sour cream

Directions:
Whisk beef broth and mushroom soup together in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion. Cook on High for 4 hours. Add sour cream, mixing well. Cook until sauce is heated through, about 30 minutes.

Prep time: 10 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 40 mins
Yields: 6 servings

Calories: 429
Fat: 28.2 g
Saturated fat: 11.9 g
Carbohydrates: 17.1 g
Sugars: 2 g
Dietary fiber: 1.1 g
Protein: 25.5 g
Cholesterol: 126.7 mg
Sodium: 1071.5 mg
Leeks With Tangy Vinaigrette


Ingredients:
bay leaf, leek, lemon, olive oil, dried tarragon, dried basil, garlic, fresh ground black pepper

Directions:
Pour stock into a large skillet, add bay leaf, and bring to a simmer.
Add leeks, cover and simmer until tender, about 9 to 10 minutes.
Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
Sprinkle over leeks, then serve warm or chilled.
Glazed Yams


Ingredients:
brown sugar, salt, margarine, butter

Directions:
Heat oven to 350°F.
Arrange yams in an ungreased shallow baking dish.
Combine remaining ingredients; drizzle over yams.
Bake for 20-30 minutes or until glazed and thoroughly heated.
(If desired, omit the brown sugar and add 1/3 cup maple syrup].
To make ahead, combine all ingredients. Cover, and refrigerate for up to 2 days. Increase baking time to 30-45 mins].
Pasta and White Beans in Light Tomato Sauce


Ingredients:
olive oil, garlic cloves, tomatoes, parsley, dried basil, dried oregano, cannellini beans, salt, pepper, pasta

Directions:
Heat oil in heavy, large skillet over medium heat., Add garlic and saute until golden, about 2 minutes., Stir in tomatoes and cook 5 minutes., Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes., Add beans and cook until heated through, about 5 minutes., Season with salt and pepper., Place freshly cooked pasta in bowl., Pour sauce over and toss thoroughly., Also nice with grated Parmesan or Pecorino cheese.