xiaoxl/recipe_data huggingface dataset:
Warm Spinach and Pear Salad With Bacon Dressing


Ingredients:
spinach, bacon, onion, cider vinegar, spicy brown mustard, sugar, salt, pepper, pear

Directions:
Place spinach in large bowl.
Cook bacon in large skillet over medium-high heat until crisp.
Remove to paper towel to drain.
Discard all but 3 tablespoons of bacon drippings from skillet.
Add oil to drippings in skillet and heat.
Add onion; cook until tender, about 3 minutes.
Stir in vinegar, mustard, sugar, salt and pepper.
Bring to boiling.
Remove from heat.
Add pear to spinach.
Pour hot dressing over spinach and pear; toss well to coat.
Crumble bacon and sprinkle over salad.
Serve immediately.
American Turkey Turnovers


Ingredients:
onion, celery, butter, salt, pepper, poultry seasoning, chicken, white flour, whole wheat pastry flour, curry powder, salt, vegetable shortening

Directions:
Saute onion and celery in butter.
Stir in remaining ingredients for filling.
Sift together flour, curry powder (if using], and salt.
Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
Sprinkle in 1/4 cup of the ice water, reserving the rest.
Toss with a fork to mix.
Quickly press the dough into a ball and set aside.
If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
There are two ways to do this next step, the second being the one I came up with myself.
Choose the one that seems better to you.
On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
Or make twelve balls of dough and roll into 6 inch rounds.
Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
Brush the margin of each round with a little warm water.
Fold the empty half over.
Use a fork to seal the edges, and then prick the top here and there.
Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
Cover loosely with wax paper and freeze overnight.
Package the turnovers in foil or freezer bags and label as necessary.
When ready to cook preheat over to 425.
Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience] or as much as 60 minutes (according to original instructions].
The edges should be golden when finished.
Fresh Mango Muffins
Category: bread
By indomacarons

This muffins are the best. Moist, soft, and so flavorful. To get the best and the most of mango flavor, I do not add or mix with other fruits or spices. It's mango muffins. I got a lot of compliments every time I served this to my friends and family.

Ingredients:
1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 pinch salt
3  eggs
¼ cup heavy whipping cream
¼ cup unsalted butter, melted
3 cups mango - peeled, seeded, and cubed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 169.1
Fat: 7.2 g
Saturated fat: 4 g
Carbohydrates: 23.6 g
Sugars: 10.4 g
Dietary fiber: 1.2 g
Protein: 3.5 g
Cholesterol: 63.5 mg
Sodium: 102.3 mg
Cheese Scalloped Potatoes & Carrots


Ingredients:
water, potatoes, onions, carrots, margarine, flour, salt, pepper, cayenne, milk, aged cheddar cheese

Directions:
Heat oven to 375.
Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
Cover and cook 10 minutes.
or until tender, drain.
In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
Add milk, blending well.
Bring to a boil over medium heat, stirring until thickened and smooth.
Stir in cheese, cook over low heat, stirring constantly until cheese melts.
In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
Repeat.
(I like to sprinkle the top with some parsley.] Bake, covered for 30 minutes.
or until potatoes are tender.
Remove cover during last 10 minutes of baking.
**Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.
Beefaroni
Category: pasta-and-noodles
By IRISHEYES0814

This was one of my favorite dishes growing up and now it is my children's. Ground beef, cheese and tomato sauce are baked into a simply delicious casserole.

Ingredients:
1 pound ground beef
2 cups shredded Cheddar cheese
2 (15 ounce) cans tomato sauce
2 tablespoons butter
1 (16 ounce) package uncooked elbow macaroni
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain. While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top. Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 472.9
Fat: 19.9 g
Saturated fat: 10.6 g
Carbohydrates: 47.8 g
Sugars: 5.8 g
Dietary fiber: 3.3 g
Protein: 25.3 g
Cholesterol: 71.8 mg
Sodium: 782.2 mg
Berry Smoothie (21 Day Wonder Diet: Day 8)


Ingredients:
strawberries, blueberries, skim milk, yogurt

Directions:
"Blend ingredients until smooth."
Mother Earth's Baked Beans
Category: side-dish
By Terra

Slow-cooked richness in a fast-paced world, this hearty recipe is sure to add comfort and satisfy the largest of appetites. You'd swear it was almost homemade.

Ingredients:
1 pound thick-cut bacon
1 pound ground beef
1 large onion, chopped
1 ⅓ cups brown sugar
½ cup barbeque sauce (such as Sweet Baby Ray's® Honey)
½ cup ketchup
2 tablespoons prepared mustard
1 tablespoon molasses
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon chili powder
1 (28 ounce) can baked beans (such as Bush's Original®)
2 (16 ounce) cans kidney beans, drained and rinsed
2 (16 ounce) cans Great Northern beans, drained and rinsed
2 (16 ounce) cans pinto beans, drained and rinsed

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve about 2 tablespoons bacon drippings in the skillet. Crumble bacon and transfer to a slow cooker. Cook and stir ground beef and onion in bacon drippings in skillet over medium heat until beef is browned and crumbly, 5 to 10 minutes. Transfer ground beef mixture to the slow cooker. Mix brown sugar, barbeque sauce, ketchup, mustard, molasses, liquid smoke flavoring, black pepper, and chili powder in a bowl; pour over ground beef-bacon mixture. Stir well. Add baked beans, kidney beans, Great Northern beans, and pinto beans; mix well. Cook on Low for 6 hours; refrigerate overnight for 8 hours. Reheat in slow cooker until warmed, at least 1 hour.

Prep time: 15 mins
Cook time: 7 hrs 20 mins
Total time: 15 hrs 35 mins
Yields: 16 servings

Calories: 394.2
Fat: 9.8 g
Saturated fat: 3.3 g
Carbohydrates: 58.4 g
Sugars: 20.6 g
Dietary fiber: 11.2 g
Protein: 20.8 g
Cholesterol: 27.7 mg
Sodium: 888.3 mg
Company Potatoes


Ingredients:
white potatoes, cream cheese, sour cream, onion powder, butter, egg, garlic powder, paprika

Directions:
Peel and chop potatoes and boil in water until fork tender.
Drain and mash potatoes in large bowl.
Add cream cheese, sour cream, onion powder butter, egg, and garlic powder.
Beat with hand mixer until fluffy.
Scrape mixture into large casserole dish, and for nice appearance use back of spoon to "peak" potatoes like meringue.
Dot with butter and sprinkle with paprika.
*Mixture may be refrigerated at this point until needed, let stand at room temperature 1 hr before baking*.
Bake in preheated 350°F oven for 30 minutes or until peaks slightly brown.
Enjoy *this dish really holds its heat so be careful*.
Slovak Easter Cheese (Cirak)
Category: side-dish
By Cathi 

This is traditional Slovak Easter cheese that is served Easter Sunday.  It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like  other cheeses.

Ingredients:
4 cups milk
12  eggs
1 teaspoon salt

Directions:
Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs. Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours. Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 12 hrs 35 mins
Yields: 1 loaf

Calories: 84.1
Fat: 4.9 g
Saturated fat: 1.9 g
Carbohydrates: 3.1 g
Sugars: 3.1 g
Protein: 6.7 g
Cholesterol: 144.4 mg
Sodium: 222.9 mg
Pear Coffee Cake


Ingredients:
pears, sugar, eggs, unbleached all-purpose flour, baking soda, ground cinnamon, ground ginger, walnuts, dark brown sugar

Directions:
Preheat oven to 350°; grease and flour a 10-inch round cake pan.
Peel and core the pears and cut them into 1/2-inch dice; measure out 1 1/2 cups for this recipe.
Place the oil, sugar, and eggs in a bowl; whisk until smooth.
Sift the flour, baking soda, 1 1/2 teaspoons cinnamon, and ginger over the egg mixture.
Fold a few times by hand with a rubber spatula.
Toss the pears evenly over the mixture and gold together to mix evenly.
Scrape the batter into the prepared pan.
In a small bowl, rub walnuts, brown sugar, and remaining 1/2 teaspoon cinnamon together until evenly mixed.
Sprinkle over the top of the batter.
Bake for 55-60 minutes, until a pick comes out clean.
Let cool in the pan for 15 minutes.
Carefully invert the cake onto a plate to unmold; place a small wire rack on top of the cake and invert again right side up.
Let the cake cool for about 15 minutes.
Serve warm or at room temperature.
Root Beer Sloppy Joes


Ingredients:
olive oil, garlic cloves, chili powder, salt, pepper, tomato sauce, diced green chilis, Worcestershire sauce, scallion

Directions:
Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté 1 minute, just until fragrant.
Add the beef and sauté, breaking up gently, until no longer pink, about 5 minutes. Stir in the chili powder, salt, and pepper Add the root beer, tomato sauce, green chilies (if using], and Worcestershire sauce.
Bring to a lively simmer and cook about 15 minutes, stirring often, until thickened. Stir in the scallions. Pile onto rolls or buns. Serve with sweet-potato chips and prepared coleslaw.
"pick Me Up" Party Chicken Kabobs


Ingredients:
boneless chicken breast, garlic, salt, cumin, paprika, thyme, olive oil, lemon juice, cayenne, fresh ground pepper

Directions:
Combine all ingredients in a non-reactive bowl (glass or stainless].
Cover and refrigerate overnight.
Place the chicken on skewers.
Grill until tender (about 3-4 minutes per side].
Serve warm.
Fox Hunter Pie


Ingredients:
chocolate chips, pecans, vanilla extract, butter, granulated sugar, all-purpose flour, cocoa powder, salt, eggs

Directions:
Preheat oven to 325 degrees., Pour chocolate chips and pecan pieces in bottom of pie crust., Beat butter and sugar together until creamy., Add flour, salt, vanilla and cocoa, and mix., Add eggs, one at a time, beating until mixture is well-blended., Mixture will be thick., Pour batter into pie shell., Bake 35-40 minutes until set., Cool and cut into thin slices as this pie is VERY rich.
Blackberry Crumb Cake


Ingredients:
oats, flour, brown sugar, baking powder, salt, butter, low-fat milk, egg substitute, vanilla, frozen blackberries, oats, brown sugar, butter, pecans

Directions:
Preheat oven to 350*.
To prepare batter, process oats in a food processor until finely ground(about 1 min]. Lightly spoon flour into a dry measuring cup; level with a knife. (too much flour will make this cake dry]
Add flour, sugar, baking powder and salt to food processor; blend well. Add butter; pulse 5 times or until combined. Spoon  mixture into a large bowl.
Combine milk, eggs, and vanilla in a small bowl, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries.
Pour mixture into a 9-inch pie plate coated with cooking spray. (batter will be thin] Sprinkle topping evenly over batter. Bake for 45 mins or until lightly browned.
Cool completely on a wire rack. Slice and serve!
Topping:.
Combine all topping ingredients in a food processor; process until finely chopped.
Sarasota's Simple Creamy Cheesy Artichoke Casserole


Ingredients:
water-packed artichoke hearts, onion, parmesan cheese, swiss cheese, mayonnaise, garlic, dried parsley, salt, pepper, butter, paprika

Directions:
Topping  --  In a small bowl or measuring cup, melt the butter in the microwave (just 10 seconds or so, until melted] and add the breadcrumbs.  Mix well and set to the side.
Artichokes  --  Simply mix everything together in a medium size bowl. Nothing more.
Casserole  --  I like to use a glass 8x8, or something similar in size. You could even use a 13x9 is that is all you have. Spray with a non-stick spray and pour in the artichoke mix. Top with the bread crumbs and sprinkle on the paprika and bake at 350 for about 25-30 minutes on the middle shelf uncovered until bubbly and golden brown.
ENJOY!
Ground Beef Soup Casserole


Ingredients:
white rice, water, ground beef, green beans, roma tomato, garlic, water, beef bouillon cubes, soy sauce

Directions:
Rice:
Put 5 cups of water into 2 cups of white rice in a medium sauce pan.
Bring to boil, then put heat to low. Usually takes about 15 mins to cook. Add water if rice is not cooked yet.
Set aside when finished.
Soup:
1 tspn of vegetable oil.
1 tspn of chopped garlic.
Add ground beef. Don't brown it all the way.
Add salt & pepper.
Add diced tomatoes.
Mix it all up.
Add 5 cups of water.
Add 5 beef buillion cubes.
Add 12oz of green beans.
Cover, lower them temp down to medium. mix it every 5 mins to prevent overflowing when it simmers.
10 mins after you've put the green beans in, add 1/4 cup of soy sauce and mix.
Let cook for another 10-15 mins or until green beans are tender.
pour over rice, & ENJOY!
Yummy Pomegranate Vinaigrette Dressing
Category: side-dish
By mel

This tangy dressing goes great on any salad. It's addictive!

Ingredients:
1 cup olive oil
1 cup pomegranate juice
1 cup rice vinegar
¼ cup white sugar
2 tablespoons chopped shallots
1 ¼ teaspoons chopped garlic
1 teaspoon ground white pepper
kosher salt to taste

Directions:
Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 107.9
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 7.6 g
Sugars: 6.9 g
Sodium: 17 mg
Banana Dumplings with Toffee Sauce


Ingredients:
plain flour, baking powder, ground cinnamon, butter, caster sugar, banana, milk, water, butter, brown sugar

Directions:
Sift flour, baking powder and cinnamon into a bowl.
Rub in butter.
Stir in sugar, banana, and enough milk to form a sticky dough.
To make the sauce, combine all the sauce ingredients in a saucepan.
Stir over a low heat, without boiling until the sugar has dissolved.
When it has dissolved bring to the boil, without stirring and then reduce the heat to a simmer.
Drop tablespoons of dough mixture into the simmering sauce and simmer them, covered, for 15 minutes or until they are cooked.
Serve the dumpling with the toffee sauce.
Sloppy Joes


Ingredients:
lean ground beef, onion, pepper, chili sauce, brown sugar, white vinegar, prepared mustard, tomato sauce

Directions:
In a large skillet over medium-high heat, cook and stir ground beef with onion until beef is brown.
Drain fat from cooked beef.
Add garlic salt, pepper, chili sauce, brown sugar, white vinegar, mustard, and tomato sauce.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Serve immediately on warm hamburger buns or cool and freeze in an 8 cup container.
English Muffin French Toast


Ingredients:
English muffin, Egg Beaters egg substitute, skim milk, vanilla extract, cinnamon, maple syrup

Directions:
Mix Egg Beater, milk and vanilla extract together in a small bowl to form mixture.
Dip muffin into mixture, and cook on medium high heat in frying pan or grill sprayed with vegetable cooking spray.
Sprinkle with cinnamon and cook till toasted on both sides.
Serve with lite maple syrup.
Store remaining mixture for another time.
Mini Very Berry Pancake Skewers
Category: breakfast-and-brunch
By just a food blog

Sunday brunch is one of my favorite times of the week. These mini pancake skewers, topped with assorted fresh berries and powdered sugar, are just perfect as lazy Sunday in-bed breakfast or delightful brunch hors d'oeuvres! Cook them and surprise your loved ones!

Ingredients:
2 tablespoons rice vinegar
1 cup milk
1 ½ cups all-purpose flour
½ cup unsalted butter, melted
2 large eggs
1 tablespoon white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vegetable oil, or as needed
bamboo skewers
¼ cup fresh raspberries, or as needed
¼ cup fresh blueberries, or as needed
¼ cup fresh strawberries, or as needed
1 tablespoon maple syrup
1 tablespoon powdered sugar, or as needed  (Optional)

Directions:
Stir rice vinegar into milk. Set aside to "sour", about 5 minutes. Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone. Heat a nonstick pan over medium heat. Add oil. Pour 1/2 tablespoon of batter for each pancake. Cook until bottom side is golden brown, 1 to 2 minutes. Flip and cook until other side is golden brown, 1 to 2 minutes more. Transfer to a plate. Repeat with remaining batter. Place 3 to 5 mini pancakes on each skewer. Top with raspberries, blueberries, and strawberries, drizzle with some syrup, and sprinkle with some powdered sugar.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 330.2
Fat: 18.9 g
Saturated fat: 10.9 g
Carbohydrates: 33.6 g
Sugars: 8.6 g
Dietary fiber: 1.5 g
Protein: 7 g
Cholesterol: 105.9 mg
Sodium: 721.8 mg
Chef John's Beef Braciole
Category: world-cuisine
By Chef John

This is stuffed, rolled beef that's cooked in a little bit of tomato sauce. It's kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!

Ingredients:
2 (8 ounce) beef top sirloin steaks
½ cup bread crumbs
2 cloves garlic, crushed
2 tablespoons olive oil
3 tablespoons chopped raisins
⅓ cup freshly shredded Parmesan cheese
1 pinch salt, or to taste
1 pinch freshly ground black pepper, or to taste
1 tablespoon chopped fresh oregano
1  egg
1 tablespoon olive oil
1 cup water
1 pinch red pepper flakes, or to taste
1  bay leaf
1 ½ cups tomato sauce

Directions:
Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area. Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined. Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water. Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up. Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes. Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 405.1
Fat: 23.7 g
Saturated fat: 6.9 g
Carbohydrates: 22.1 g
Sugars: 9.2 g
Dietary fiber: 2.4 g
Protein: 26.5 g
Cholesterol: 111.8 mg
Sodium: 795.3 mg
Fried Gorgonzola Bites


Ingredients:
unsalted butter, all-purpose flour, gorgonzola dolce blue cheese, nutmeg, eggs, olive oil

Directions:
Line an 8" square baking dish with plastic wrap and spray with vegetable oil spray. In a medium saucepan, melt the butter. Add 3/4 cup of the flour and cook for 1 minute, whisking constantly. Whisk in the milk and cook over moderately high heat, whisking constantly until thick, about 5 minutes. Reduce heat to low and whisk in the Gorgonzola until completely melted, about 2 minutes. Add nutmeg and season with salt and pepper. Scrape the mixture into the lined baking dish. Smooth the top and coat lightly with vegetable oil spray. Press a sheet of plastic wrap directly onto the mixture and freeze until firm but still soft enough to cut, about 3 hours.
Line a baking sheet with wax paper. Spoon the remaining 1 cup of flour into a shallow bowl. Put the beaten eggs and bread crumbs in separate shallow bowls. Invert the set cheese mixture onto a cutting board and remove the plastic wrap. Using a floured knife, cut the chilled cheese mixture into 1" cubes,wiping the blade between slices. Working with 5 or 6 pieces at a time and keeping the rest refrigerated, dredge the cubes in flour, then in the egg and bread crumbs. Transfer the croquettes to the baking sheet and refrigerate for 30 minutes.
Place a wire rack over a baking sheet and line the rack with paper towels. Pour 1 1/2 inches of oil into a medium saucepan and heat to 365*F. Add 4 or 5 croquettes to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon transfer the croquettes to paper towels to drain. Repeat with the remaining croquettes. Serve immediately. Enjoy!