xiaoxl/recipe_data huggingface dataset:
Smackin' Veggie Burgers


Ingredients:
olive oil, red onions, black olives, red bell peppers, potato, sweet whole kernel corn, garlic, black beans, kidney beans, white beans, chili powder, dried oregano, fresh parsley leaves, ground cumin, ground sage, parmesan cheese, egg

Directions:
Boil your potatoe until tender. Set aside to cool.
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies including the 1/2 potatoe to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4-6 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Note: patties may be sticky to the touch, just wet your hands as you form the patties. Also if patties do not seem to hold together well, smash some of the beans a little more to help them stay together. Egg may be substituted for more potatoe.
Corpse Reviver (Cocktail Beverage)


Ingredients:
brandy, calvados, vermouth

Directions:
Put all ingredients into a sml shaker w/ice., Shake & then strain into a 3 oz serving glass.
Grilled Ham Steaks


Ingredients:
ham steak, garlic cloves, cilantro

Directions:
Preheat charcoal or gas grill.
In a small saucepan, heat jelly and garlic over medium heat until jelly is melted, or in a microwave safe bowl, heat in microwave oven at high power until melted, about 1 minute.
Stir in cilantro.
Set aside 1/4 cup of glaze mixture for serving.
Place ham steaks on grill over medium heat.
Grill 3 minutes.
Turn steaks over, brush with half of remaining glaze mixture and continue to grill another 3 minutes.
Turn again, brush with remaining half of glaze mixture and continue to grill 1 to 2 minutes or until ham is glazed and heated through.
Serve with reserved glaze mixture.
Apple Crisp With Toffee Sauce


Ingredients:
sugar, flour, cinnamon, salt, lemon juice, apples, flour, brown sugar, cinnamon, salt, butter, brown sugar, butter

Directions:
Preheat oven to 350 F (180 C]. Butter a 9x13 in (23x33cm] baking dish.
Prepare the filling: In a large bowl mix together the 1/2 Cup sugar, 1/4 Cup flour, tablespoon of cinnamon, and half teaspoon of salt. Gradually add the 1 Cup light cream and the lemon juice, stirring until combined. Toss the apples with this mixture, and then spoon into the prepared pan.
Prepare the topping: Mix together the 1 1/2 Cup flour, 1 Cup brown sugar, 2 teaspoons cinnamon, and 1/4 tsp salt. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the apples and pat down lightly.
Bake 45 minutes.
Prepare the toffee sauce: Combine the remaining 1 Cup brown sugar, 1/2 Cup butter and 1/2 Cup light cream in a sauce pan. Stir over low heat until the sugar is completely dissolved. Simmer until the sauce thickens.
Serve the crisp warm with sauce poured over all.
Greek Gyro Meatloaf With Cucumber Yogurt Sauce


Ingredients:
tofu, ground lamb, plain yogurt, sour cream, cucumber, onions, dried mint, garlic powder, salt

Directions:
For Loaf:
Combine meat and gyro mix in a bowl, mix together well with hands (if using tofu, let rest 10 minutes after mixing before next step].
Form into a loaf shape and place in a loaf or baking pan.
Bake at 375 for 20-25 minutes or until meat is cooked.
For Sauce:
Mix all ingredients together.
Serve loaf with sauce.
For Vegetarian use only the Tofu.
Coating Cheese Sauce


Ingredients:
butter, plain flour, milk, cheddar cheese, mustard

Directions:
Melt the butter over a medium heat.
Slowly add the flour and beat till smooth.
Remove from the heat and slowly add the milk, making sure to mix well.  You want to avoid lumps.  If you get some, fishing them out on the spoon and squishing them with the fork to break them up can help.
Bring to a boil and cook gently for 2-3 minutes stirring constantly.
Add the cheese and mustard if you have it (I'd not worry if you don't I doubt it's enough to fuss over.]  The more cheese the better in my book, but for a thinner sauce you might want just the 4 oz.
Serve immediately, or pour into Tupperware and put in the fridge.  The sauce will firm up,but just cut off as much as you want and warm in either the microwave or a pan.  You can add more milk to thin if needed.
Tuscan-Style Spaghetti With Kale and Cannellinis


Ingredients:
olive oil, onion, garlic cloves, crushed red pepper flakes, kale, diced tomatoes, vegetable broth, salt, cannellini beans, black olives, parmesan cheese

Directions:
Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.
Cook spaghetti according to package directions. Drain, and return to pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with Parmesan, and season with salt and pepper.
Ceviche
Category: appetizers-and-snacks
By Star Pooley

This recipe is a staple in Mexico.  Raw seafood is cooked by the lime juice!  Now don't wrinkle your nose!  You would never know the seafood was not cooked prior to serving.  Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.

Ingredients:
1 pound bay scallops
8  limes, juiced
2  tomatoes, diced
5  green onions, minced
2 stalks celery, sliced
½  green bell pepper, minced
½ cup chopped fresh parsley
freshly ground black pepper
1 ½ tablespoons olive oil
⅛ cup chopped fresh cilantro

Directions:
Rinse scallops and place in a medium sized bowl.  Pour lime juice over the scallops.  The scallops should be completely immersed in the lime juice.  Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). Empty 1/2 of the lime juice from the bowl.  Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture.  Stir gently.  Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 4 to 6 servings

Calories: 211.1
Fat: 6.5 g
Saturated fat: 0.9 g
Carbohydrates: 22.4 g
Sugars: 5.1 g
Dietary fiber: 5.8 g
Protein: 21.4 g
Cholesterol: 37.5 mg
Sodium: 212.9 mg
Baconized Corn


Ingredients:
fresh corn, salt, fresh ground pepper, sugar, bacon, butter

Directions:
Mix corn with salt, pepper and sugar., Place corn in a buttered baking dish., Cover entire dish with finely diced bacon., Bake at 350F for 35 minutes or until bacon is crisp.
Tomato and Bacon Bread (For Bread Machine)


Ingredients:
olive oil, egg, tomato paste, bacon, sun-dried tomatoes, bread flour, salt, sugar, garlic powder, ground nutmeg, bread machine yeast

Directions:
Add all ingredients to bread machine pan in order given, unless directed otherwise by your machine's manufacturer.  Bake on regular bread setting, light or medium color.  For best loft and texture, remove immediately after baking cycle is complete (rather than let it auto-cool in the machine] and cool on wire rack.  Makes a tall, 1 1/2 pound loaf.
Tips for success:
I prefer to measure my flour by weight because it's more accurate and MUCH easier/faster.
I've found that if I lie the slices of bacon on top of each other and slice them first into long strips then chop them into bits, it goes a LOT faster than just haphazardly chopping them.  You get much more even bits much faster.
The single best key to successful bread machine baking is to babysit your doughball is it's forming.  Let the machine work until the doughball forms, then let it work five more minutes and have another look at your doughball.  Have some extra flour or extra milk handy should you need to adjust the moisture.  Your doughball should be just formed enough that the paddle isn't smushing through the bottom of the ball, but not so dry that the ball just spins without touching the walls.  (If it's really way too dry, the doughball won't form at all!]  The optimal texture is a ball that spins but also smacks the walls of the pan, too.  Once you have a firm grasp on what the optimal doughball looks like, and the basic proportions of liquid/flour/salt/sugar/yeast, you're free to wing it with recipes and invent your own.
Cinnamon-Streusel Coffeecake


Ingredients:
granulated sugar, salt, unbleached all-purpose flour, cinnamon, butter, brown sugar, ground cinnamon, butter, salt, granulated sugar, brown sugar, baking powder, vanilla extract, eggs, sour cream, milk, unbleached all-purpose flour

Directions:
Preheat the oven to 350°F Lightly grease a 9" x 13" pan, or two 9" round cake pans.
Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour/spread half the batter (a scant 3 cups] into the prepared pan(s], spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
Sprinkle the filling evenly atop the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the topping over the batter in the pan.
Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the fillng to 1/4 cup, keeping the remaining ingredients the same.
Bloomer Droppers


Ingredients:
vodka, sugar

Directions:
If using canned peaches, drain and save the juice.
Place the ice in blender and crush slightly.
Place the remaining ingredients in the blender and blend till the you have the texture you desire.
Use the reserved peach juice if you would like it to be more "liquidy".
Hold on to your "Bloomers"!
Sugar-Free Chocolate Cream Pie (Diabetic)


Ingredients:
liquid stevia, stevia, cornstarch, salt, milk, vanilla

Directions:
In a saucepan, mix together cocoa, stevia, cornstarch and salt.
Stir milk in gradually.
Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
Blend in vanilla.
Cool 10 minutes. Pour into pie shell; refrigerate.
Top with whipped cream before serving.
Kristina's Potato Salad (Revised Moosewood Recipe)


Ingredients:
potatoes, bell pepper, scallions, cucumber, parsley, fresh dill, salt, fresh black pepper, cider vinegar, mustard powder, tarragon, mayonnaise, plain yogurt, carrot, celery, radish, fresh peas, cashews, sunflower seeds, sesame seeds

Directions:
In a small- med bowl mix together the mayonnaise, yogurt (or sour cream], parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
Combine well with other ingredients in a larger bowl, cover and chill.
Hot Rice


Ingredients:
rotel, ground beef, water

Directions:
Brown ground beef and drain.
Put ground beef in a bowl with the can of rotel.
Cook rice a roni according to directions but with only 2 cups of water and  add beef/rotel mixture before putting lid on.
Kartoffelsuppe nach Bayrischer Art (Bavarian Potato Soup)
Category: soups-stews-and-chili
By Marianne

Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.

Ingredients:
2 links pork sausage
3 tablespoons vegetable oil, or to taste
4 pounds potatoes, peeled and cubed
4  carrots, cubed
2  onions, finely chopped
1  leek, trimmed and cubed
3  scallions, chopped
3 cloves garlic, chopped
1 cube vegetable bouillon
6 cups hot water
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 pinch dried marjoram, or to taste
1 pinch sweet paprika, or to taste
1 pinch ground nutmeg, or to taste
1 bunch fresh parsley, chopped
1 bunch fresh chives, chopped
¼ cup sour cream  (Optional)

Directions:
Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices. Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic. Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes. Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

Prep time: 45 mins
Cook time: 1 hr 3 mins
Total time: 1 hr 48 mins
Yields: 6 servings

Calories: 394.1
Fat: 11.1 g
Saturated fat: 3.1 g
Carbohydrates: 65.8 g
Sugars: 7.3 g
Dietary fiber: 10 g
Protein: 10.9 g
Cholesterol: 11.6 mg
Sodium: 523.6 mg
Red Cabbage Salad II
Category: salad
By JORGINE

I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets.

Ingredients:
½ cup canola oil
⅔ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon seasoned salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
1 head red cabbage, cored and shredded

Directions:
In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 225.3
Fat: 18.9 g
Saturated fat: 1.4 g
Carbohydrates: 14.6 g
Sugars: 7.5 g
Dietary fiber: 3 g
Protein: 2 g
Sodium: 578.4 mg
Mom's Pumpkin Pie


Ingredients:
eggs, salt, sugar, milk, cinnamon, ginger, nutmeg

Directions:
Preheat oven to 475 degrees., Combine ingredients in order given, and pour into unbaked 9-inch pie shell., Bake at 475 degrees for 15 minutes then 325 degrees for 45 minutes., Put pie ring around crust if it browns too fast.
Cinnamon Swirl Banana Bread


Ingredients:
butter, granulated sugar, brown sugar, bananas, vanilla extract, eggs, flour, salt, baking soda, cinnamon, sugar

Directions:
Grease and flour two 9x5 loaf pans. Set aside.
Mash bananas with vanilla in a medium bowl. Set aside.
Combine flour, salt, and baking soda in another medium bowl. Set aside.
Cream the butter and sugars. Beat on high 3-5 minutes, until very light and fluffy.
Add one egg at a time, beating thoroughly after each addition.
Alternate adding banana mixture and flour mixture (about three additions each].
Fill each loaf pan in 3 layers; after each layer, sprinkle on cinnamon. When loaf pans are full, use a toothpick or skewer to swirl cinnamon (do not overmix or the swirls will not be apparent]. It is not necessary to use all of the cinnamon; use only as much as is desired.
Sprinkle each loaf with sugar (it will bake into a crunchy, sweet crust].
Bake at 350F 45-60 minutes, until a knife inserted in middle comes out clean.
Slow Cooker Buffalo Cauliflower Casserole
Category: side-dish
By Soup Loving Nicole

Slow-cooked cheesy Buffalo cauliflower that doesn't overpower in heat and pairs nicely with most all meat. I like to transfer the mixture to a casserole dish and crisp it up under the oven broiler for a few minutes, but it's not necessary.

Ingredients:
1 head cauliflower, broken into large pieces
1 stalk celery, sliced
4 ounces cream cheese, cubed
½ cup Buffalo wing sauce
¼ cup ranch salad dressing
1 ½ cups shredded mozzarella cheese

Directions:
Place cauliflower florets and celery in the bottom of a slow cooker in an even layer. Top with cream cheese. Whisk Buffalo wing sauce and ranch dressing together in a bowl. Stir in mozzarella cheese and pour mixture over the cauliflower. Cook on Low for 3 hours, stirring every hour.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 6 servings

Calories: 232
Fat: 17.1 g
Saturated fat: 7.8 g
Carbohydrates: 10.3 g
Sugars: 3.1 g
Dietary fiber: 2.5 g
Protein: 11 g
Cholesterol: 41.6 mg
Sodium: 913.9 mg
Pecan Lassies


Ingredients:
cream cheese, butter, eggs, brown sugar, butter, vanilla, salt, pecans

Directions:
Combine cream cheese and butter. Stir in flour. Chill dough 30 minutes., Make 4 dozen 1" balls and place in mini muffin tins., Press dough against bottom and sides of pan to form "pie crust", Make filling., Filling:, Combine the eggs, brown sugar, melted butter, vanilla and salt. Mix well., Divide pecans evently among the pie shells., Fill each 3/4 full of egg mixture., Bake at 325 for 20-25 minute., Cool and remove carefully from the pan.
Torta Rustica


Ingredients:
flour, eggs, milk, salt, swiss cheese, spinach, prosciutto

Directions:
Mix flour, oil, eggs, milk, yeast and salt together in a large bowl., Pour half of the mixture into the buttered 8 inches cake pan., Layered on the cheese, spinach and prosciutto., Pour the rest of the mixture on top of the filling., Bake at 350F for 40 to 50 minutes.
Honey Cake With Caramelized Pears


Ingredients:
whole wheat flour, all-purpose flour, baking soda, ground cinnamon, lemon, sea salt, unsalted butter, honey, eggs, sour cream, yogurt, butter, sugar, pears, honey

Directions:
In a medium bowl, whisk together the flours, baking soda, ground cinnamon, grated lemon peel and sea salt. Set aside.
Lightly grease a 23 cm round cake pan with sunflower oil. Sprinkle ¾ cup of the chopped almonds in the bottom of the pan, reserving ¼ cup for the batter.
In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.
Gently pour the batter over the almonds in the prepared pan. Bake in the oven at 160°C for 50 - 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and cool for 15 minutes. After 15 minutes, take the cake out of the pan onto serving plate and allow it to cool completely. Decorate the top with caramelized pears.
Caramelized pears:
Heat butter in a large skillet over medium heat. Add sugar and cook for 1 - 2 minutes, stirring, until almost dissolved.
Add pears, cook for 12 - 20 minutes, stirring occasionally, until soft and just golden.
Pour in honey, cook for 3 - 5 minutes, stirring, until pears are coated and very soft. Cool a little before further use.
Chargrilled Lamb Steaks With Garlic and Rosemary


Ingredients:
lamb steaks, garlic cloves, fresh rosemary, olive oil, salt, pepper

Directions:
Remove the small round bone from the center of each lamb steak.
Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.
Serve immediately.
Hot and Sour Tofu Soup


Ingredients:
red bell pepper, green onions, water, soy sauce, red wine vinegar, crushed red pepper flakes, cornstarch, water, snow peas, firm tofu, sliced water chestnuts

Directions:
Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
Add water, vegetable stock, and soy sauce.
Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
Blend cornstarch with 3 tablespoons water.
In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
Again cover, and cook for about 5 minutes or until thick and bubbly.
Turn off the heat.
Adjust salt and pepper to taste, serve immediately.
Chicken Pot Stickers


Ingredients:
all-purpose flour, salt, boiling water, ground chicken, water chestnuts, green onions, gingerroot, Chinese five spice powder, reduced sodium soy sauce, white sugar

Directions:
Dough:
Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
Thoroughly mix the filling ingredients together (except the oil for frying]
Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.
Slow Cooker (Crock Pot) Spaghetti Sauce With Marvelous Meatballs


Ingredients:
Pepperidge Farm stuffing, ground beef, egg, water, parmesan cheese, Worcestershire sauce, mushrooms, green pepper, tomato sauce

Directions:
Combine first 8 ingredients (stuffing down to onion flakes].
Shape into 1 inch balls.
Place in bottom of slow cooker.
Top with mushrooms and peppers.
Cover with Spaghetti sauce and tomato sauce.
DO NOT stir, just shake the pot a bit to get the sauce down toward the bottom.
Cook on low for 5-6 hours, but NO MORE.  The meatballs will really start to fall apart if they are overcooked.
Stir after about 3 hours, then stir once per hour if you can.
Serve over noodles or make into meatball sandwiches!