xiaoxl/recipe_data huggingface dataset:
Pickled Seckel Pears


Ingredients:
pears, cider vinegar, cinnamon stick, whole cloves, sugar

Directions:
Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
Add pears and cook until tender (the pears will look clear when tender].
Remove the pears with a spoon and fill sterilized jars.
Boil syrup until thick.
Pour over pears and seal.
Tomato Jam


Ingredients:
tomatoes, onion, garlic cloves, sugar, salt, pepper, whole cloves, ground cinnamon, lime juice, cumin

Directions:
"Peel and de-seed tomatoes.  Chop onions and garlic and cook them over medium heat in a bit of oil.  Add chopped tomatoes and remaining ingredients.  Bring to boil, reduce to simmer until thickened, about 45 minutes."
Marinated Cucumbers


Ingredients:
cucumbers, brown sugar, cider vinegar, salt, celery seed, pepper

Directions:
Mix all ingredients and refrigerate at least a few hours, until ready to serve.
Stir occasionally to make sure all the cucumbers are marinating evenly.
NOTE: Brownulated Brown Sugar is a granulated brown sugar made by Domino Sugar.
For the 1/4 cup required, you can substitute a mixture of 3 1/2 tablespoons of light brown sugar mixed with 1/2 tablespoon of granulated white sugar.
Bran Griddle Cake Rolls Pancakes


Ingredients:
milk, flour, baking powder, salt, sugar, egg, shortening, butter, brown sugar

Directions:
Soak bran flakes in milk for 10 minutes., Sift together flour, baking powder, salt and sugar., Combine egg and bran/milk mixture., Add melted shortening., Add to dry ingredients., Mix until smooth., Cook on hot griddle., Turn only once., Spread with butter and jelly and roll up., Sprinkle with brown sugar., Serve.
Simple Spaghetti Squash Parmesan


Ingredients:
spaghetti squash, unsalted butter, parmesan cheese, salt, fresh ground pepper

Directions:
The squash can be baked, microwaved or boiled. I choose to microwave.  Place squash cut side down in a pan just large enough to hold an 1/4 cup water and cover with plastic wrap.
Microwave on high for 14-15 minutes.
When skin pierces easily with fork, drain and cool. Scoop out and discard the seeds.
With a fork, transfer the spaghetti-like strands from the shell to a casserole dish.
Stir in the remaining ingredients.
Taste to adjust seasoning.
Italian Biscotti


Ingredients:
eggs, sugar, flour, baking soda, salt

Directions:
In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
Add the sugar, flour, soda, and salt; beat until a dough forms.
Add the nuts.
Turn the sticky dough onto a lightly floured board; knead several times.
Divide the dough in half.
With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
Bake at 325 degrees for 40 minutes.
Remove and cool for 10 minutes.
Reduce oven to 275 degrees.
On a cutting board, cut the logs diagonally into 3/4" thick slices.
Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
Remove and cool completely.
No Egg Hollandaise


Ingredients:
light sour cream, ReaLemon juice, turmeric, paprika, cayenne pepper, Worcestershire sauce, yellow mustard

Directions:
Whisk in all ingredients together in bowl.
Best served warm (I used microwave].
Slow Cooker Taco Turkey Soup
Category: uncategorized
By Sophia Hargreaves

Simple taco soup made with ground turkey. Serve with tortilla chips, cheese, or sour cream.

Ingredients:
1 tablespoon olive oil
1 pound ground turkey
1 medium onion, chopped
1  anaheim pepper, raw
2 cups water
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can petite diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (8 ounce) can tomato sauce
1 tablespoon ground cumin
1 tablespoon seasoned salt
½ teaspoon seasoned pepper
½ teaspoon dried oregano
½ teaspoon salt-free seasoning blend (such as Mrs. Dash® Chipotle seasoning)

Directions:
Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker. Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

Prep time: 10 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 20 mins
Yields: 8 servings

Calories: 272.3
Fat: 7.4 g
Saturated fat: 1.5 g
Carbohydrates: 36 g
Sugars: 6.7 g
Dietary fiber: 8.9 g
Protein: 20.3 g
Cholesterol: 42 mg
Sodium: 1363 mg
Sweet Potato Fries Ww 2pts


Ingredients:
sweet potatoes, sugar, brown sugar substitute, cinnamon

Directions:
Cut sweet potatoes in wedge style strips., Spray well with spray butter., Mix sugars,and cinnamon together., Sprinkle mixture over sweet potatoes., Bake on greased pan at 350F for 30 minutes.
Fresh Strawberry Sauce


Ingredients:
fresh strawberries, sugar, sugar substitute, water, vanilla, fresh lemon

Directions:
Stir all ingredients together in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to medium and cook for another 15 minutes until thickened. Let cool and refrigerate.
A million uses:
Spoon over ice cream, pancakes or waffles and add a dollop of whipped cream.
Drizzle over cheesecake or angle food cake.
How about a trifle with layers of pound cake and whipped cream.
Make a smoothie.
Of course  -- strawberry shortcake.
Better-Than-Tuna, Chickpea Salad


Ingredients:
chickpeas, vegan mayonnaise, red bell pepper, carrots, celery, dill pickle spears, fresh parsley, walnuts, Dijon mustard, pepper

Directions:
Add the chickpeas to a food processor or blender and pulse to grind them down into small flaky pieces.
In a large bowl, combine the first nine ingredients and mix well. Season with salt and pepper, to taste and serve as a salad or sandwich filling.
Simple Cabbage Strudel


Ingredients:
green cabbage, salt, green onion, ground pepper, phyllo dough, butter

Directions:
In a large bowl toss together the salt and cabbage.
Set aside for 15 minutes and than drain off any excess liquid.
In a large skillet heat oil.
Add the drained cabbage and green onions cooking over medium heat for 5-6 minutes.
Season with pepper.
Lay out one pyhllo sheet and brush with melted butter and sprinkle with bread crumbs.
Repeat this 3 more times stacking each sheet on top of the other for a stack of 4 sheets.
Spoon 1/2 of the cabbage mixture down the long side of the stacked sheets keeping it about 4 inches from the edges.
Fold in sides, roll up, and place seam side down on a buttered pan.
Brush the roll with melted butter and repeat  this procedure for the second strudel.
Bake in a 350F oven for approximately 45 minutes or until golden brown.
Let strudel rest 10 minutes than cut and serve.
Butterflied Florida Shrimp Scampi


Ingredients:
large shrimp, butter, dry white wine, dried basil, tarragon, garlic, salt, pepper

Directions:
Shell and devein the shrimp.  Wash and drain.
In a large heavy skillet, melt butter and add olive oil.  Saute garlic 30 seconds; add wine and A1.  Add tarragon, basil, and celery salt, grinding between fingers.
Turn heat to high, and when sauce is bubbling add shrimp.  Turn after three minutes and cook until no longer clear, usually two minutes or less.  Remove individual pieces as they are done.  DO NOT OVERCOOK.
Add a fair amount of salt and pepper.  Serve over rice or pasta.
Yummy Autumn Veggie Quiche


Ingredients:
flour, butter, cold water, salt, egg, leek, carrots, peas, eggs, paprika, pepper, gouda cheese

Directions:
In a big bowl combine flour, butter cut into chunks, water, salt and egg. Knead into a smooth dough. Wrap in cling film and freeze for 10 minutes.
Meanwhile heat oil in a pan and sautee veggies for 7 minutes or until done.
For the sauce combine cream, 3 eggs, paprika, pepper and cheese. Set aside.
Now line the base of a spring form pan (26 cm in diameter] with parchment paper. Roll out 2/3 of the dough into a circle of 26 cm diameter and place in the pan. Make sure to remove the sides of the pan when pre-baking the dough for the base. Prick with a fork and bake at 200°C/400°F for 12 minutes.
Take out and allow to cool for a minute. Grease the sides of the pan and place them around the bottom again.
Form rest of the dough into a long rope and use this as the sides of your quiche. It works best if you place them on the bottom and use your fingers to connect them with the base and a spoon to form a high side.
Fill in the veggies and pour the sauce over them.
Bake another 25-30 minutes on the lower rack of your oven.
Creamy Kohlrabi Salad


Ingredients:
kohlrabi, scallions, red onion, part-skim ricotta cheese, mayonnaise, coarse grain mustard

Directions:
Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
When kohlrabi are cool enough to handle, remove the skins with your fingers.
Place kohlrabi in a medium bowl with scallions and onion.
In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
Pour ricotta mixture over kohlrabi mixture and toss well to combine.
Serve warm or at room temperature.
Cheesy Eggs & Rice


Ingredients:
cooked rice, eggs, butter, margarine, cheddar cheese, garlic powder, mushroom

Directions:
In a saucepan, on high heat, mix eggs into the rice. Keep stirring until the eggs have been absorbed (or cooked].
Turn off the heat.
Add the butter, then cheese, and everything else.
Serve.
Enjoy ! =D.
Angel Hair Pasta Salad


Ingredients:
angel hair pasta, Accent seasoning, lemon juice, mayonnaise, green pepper, celery, diced pimento, black olives, black pepper

Directions:
Chop/dice all vegetables and place in large bowl., Mix remaining ingredients for the dressing in with the vegetables., Boil angel hair pasta and drain very well., Mix pasta in with vegetables and dressing., Refrigerate for at least 2 hours prior to serving.
Slow-Cooker Steak Chili (Crock Pot)


Ingredients:
beef round steak, onions, garlic cloves, water, celery, kidney beans, diced tomatoes, salsa, tomato sauce, chili powder, ground cumin, dried oregano, pepper, all-purpose flour, cornmeal, diced tomatoes

Directions:
Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.
Easy Bacon and Cheese Pumpernickel Puffs


Ingredients:
bacon, cheddar cheese, prepared mustard, mayonnaise

Directions:
Set oven to broiler heat.
In a medium bowl combine the crumbled cooked bacon, cheese, mustard and mayo; stir well to combine.
Arrange the pumpernickel slices on a cookie sheet.
Spoon the mixture on each slice of bread.
Broil for about 5-6 minutes or until hot and bubbly.
Gourmet Alley Steak Sandwich


Ingredients:
olive oil, butter, garlic cloves, red bell peppers, green bell peppers, onion, salt, black pepper

Directions:
On an outdoor grill, or in the broiler, grill steak to desired degree of doneness. Set aside, keep warm.
In a large skillet, heat oil and butter over low heat; saute the garlic until tender.
Split rolls: brush lightly with some of the garlic butter. Toast on the grill or under broiler until golden.
Quarter, seed, and thickly slice peppers. Coarsely chop onion. In the garlic butter remaining in skillet, saute the peppers and onion until just tender. Add 1/2 teaspoons salt and the pepper.
Thinly slice the steak. Sprinkle with the remaining salt. Arrange on bottoms of rolls. Top with pepper mixture and tops of rolls.
Serve immediately. Enjoy!
Balsamic Mushroom Soup


Ingredients:
dried mushroom, boiling water, olive oil, butter, onion, fresh mushrooms, dried parsley, salt, pepper

Directions:
In a medium sized bowl, cover the dried mushrooms with boiling water and let soak for 30 minutes.
Saute onions for 5 minutes in the olive oil until they're softened but not browned.  Add the butter (extra olive oil if you think you need it] abd fresh mushrooms.  Saute for about 8 minutes.
Add the dried mushrooms, the soaking water, chicken stock, and parsley.
Bring the soup to a gentle simmer and cook uncovered for about one hour.
Taste after one hour.  If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more.  Salt and pepper to taste.
Puree by using an immersion blender, food processor or regular blender (If using the latter two methods, puree in batches so the container doesn't overflow].
Drizzle with vinegar once in individual bowls.
Bombay Chops With Corn and Cumin Raita


Ingredients:
boneless pork chops, salt, ground coriander, ground turmeric, cayenne, mustard powder, cumin seeds, whole kernel corn, tomatoes, low-fat plain yogurt, ground black pepper, ground coriander, fresh cilantro

Directions:
Brush all surfaces of pork chops with vegetable oil.  Combine seasonings and rub evenly over chops.  Cover and refrigerate for 1 hour.
Meanwhile, in a small skillet, heat cumin seeds over high heat, stirring frequently and watching carefully, just until seeds are toasted.  Remove seeds to a medium bowl and crush with the back of a spoon.  Stir in remaining raita ingredients, cover and refrigerate until serving time.
Grill chops over medium heat, lid closed, for 8 minutes.  Turn chops and grill 7 minutes longer.  Serve with corn and cumin raita.
Flo's Special Hot Dog Relish


Ingredients:
yellow onions, molasses, white vinegar, brown sugar, crushed red pepper flakes

Directions:
Put onions, and crushed red peppers in food processor or blender.  Chop fine.
Put all ingredients in a big kettle, and heat until it gets hot, stirring as you go.
Simmer for 8 hours.
Put in glass jars, and store in fridge, or process in canning jars, following canning procedures.
Mexican Sweet Potato Fries


Ingredients:
"sweet potatoes"

Directions:
Wash, peel and cut up potatoes into fries or cubes.
Toss with oil then with taco seasonings.
Add to slightly greased pan and bake in 425°F oven 10 minutes, turn, 10 more minutes.
These will likely come out better (and not need to be turned] if you place a cooling rack on/in the cookie sheet and then place the fries on the rack.  The air gets right around the fries.  (Tip learned from Rachael Ray].
Beet Soup


Ingredients:
beets, sweet onions, vegetable broth, extra virgin olive oil, celery & leaves, ginger, Chinese five spice powder

Directions:
Cut each beet into 6 wedges., Slice onion thinly., Chop celery and leaves., Place beets in 8 cup measuring cup, Add 3 cups of broth., Cover and microwave on high for 15 minutes., Heat oil., Saute onion and celery until translucent, about 2 minutes., Add beets and 1 cup of broth, cover and simmer 2 minutes., Mix in ginger and spice powder., Puree in blender or with immersion blender.
Longhorn's Prairie Dust


Ingredients:
salt, paprika, ground black pepper, onion powder, garlic powder, ground cayenne pepper, turmeric, ground coriander

Directions:
Mix well., Put into a shaker., Sprinkle on meats, etc., Enjoy.
Classic Teriyaki Marinade


Ingredients:
soy sauce, mirin, sugar

Directions:
"Combine in pan and bring to boil stirring often, let simmer on low heat for 3-5 minutes, let cool in fridge 1 hour before marinading (set some aside to brush meat while cooking] marinate meat overnight,Great for Shishkabobs, Yakitori (Grilled] or Broiling (classic method of Teriyaki]."
Korean Beef on Fiery Cabbage


Ingredients:
sesame seeds, soy sauce, green onions, fresh ginger, crushed red pepper flakes, napa cabbage, rice vinegar, green onions, fresh ginger, garlic cloves, chicken broth, salt, pepper, carrot

Directions:
Combine all marinade ingredients in a large, shallow dish or ziplock bag.  Add meat and toss to combine.  Refridgerate for at least 1 hour or up to six.
For the cabbage, saute the green onions, ginger and garlic in the oil in a large skillet for about 1 minute. Add the cabbage, carrots, chicken broth, vinegar, salt and pepper.  Cook, stirring often for about 5 minutes.
For the meat, place meat and marinade in a large skillet and brown on all sides.  This should only take 5 minutes and the marinade should be slightly reduced to a nice consistancy.
**I serve in a bowl with the rice on bottom, cabbage on top of rice, and meat on top of cabbage.
African Couscous Salad


Ingredients:
chicken broth, couscous, butter, cinnamon, green onion, golden raisin, oranges, extra virgin olive oil, white wine vinegar, honey, salt, pepper

Directions:
To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
Bring broth to a boil in a large saucepan. Stir in couscous, butter and cinnamon; cover and remove from heat. Let stand for 5 minutes, then fluff with a fork and let cool.
Place remaining salad ingredients in a bowl; drizzle with dressing and toss well to coat.
Cover and chill for at least 1 hour.
Tangy Orange Dressing: In a medium bowl, whisk together orange juice, extra virgin olive oil, white wine vinegar, honey, salt and pepper.
French Chicken Stew


Ingredients:
dried navy beans, water, boneless skinless chicken breast halves, canned tomatoes, celery, carrot, onion, garlic powder, bay leaf, dried basil, sage, paprika, dried oregano, chicken bouillon granule

Directions:
Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours.
Discard bay leaf before serving.
Mediterranean Pasta Salad with Hummus
Category: salad
By funnybelle

Hummus makes this pasta salad delicious.

Ingredients:
1 (16 ounce) package bow-tie pasta
1  English cucumber, peeled and diced
2 medium tomatoes, seeded and diced
¼ cup diced red onion
1 teaspoon minced garlic
1 cup hummus, or as needed
4 leaves fresh basil, finely chopped, or more to taste
salt and ground black pepper to taste
½ cup feta cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and refrigerate until cool to the touch, about 15 minutes. Combine cucumber, tomatoes, red onion, and garlic in a medium bowl. Add cooled pasta. Toss with hummus. Gently mix in basil. Season with salt and pepper. Adjust the amount of hummus based on how wet or dry the salad seems. Garnish with feta cheese.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 403
Fat: 9.9 g
Saturated fat: 4.1 g
Carbohydrates: 64.7 g
Sugars: 5.5 g
Dietary fiber: 5.6 g
Protein: 16.6 g
Cholesterol: 18.7 mg
Sodium: 408.9 mg
Air Fryer Pao de Queijo
Category: bread
By Buckwheat Queen

Two types of naturally gluten-free manioc starch (not tapioca) mixed with cheeses are a traditional recipe for Brazilian cheese rolls, but these are made in an air fryer instead of the oven. This cuts down baking time, and still gives you soft, chewy rolls. It is important to use both types of starches for the right flavor. They can be found in most Latin or South American grocery stores or even online.

Ingredients:
¾ cup sweet manioc starch (polvilho doce) (such as Yoki®)
¾ cup sour manioc starch (polvilho azedo) (such as Yoki®)
¼ cup whole milk
¼ cup water
¼ cup olive oil
1 teaspoon salt
2  eggs, lightly beaten
¾ cup shredded Cheddar cheese
½ cup finely grated Parmigiano-Reggiano cheese

Directions:
Preheat an air fryer to 325 degrees F (165 degrees C). Mix sweet manioc and sour manioc starches together in a bowl until fully combined. Combine milk, water, olive oil, and salt in a saucepan and bring to a boil. Reduce heat and add starches. Stir until liquid is absorbed; the mixture will be very dry. Remove from heat and allow mixture to cool just until safe to handle. Add eggs to the starch mixture in the saucepan; mix until smooth and dough pulls away from the sides. Add Cheddar cheese and Parmigiano-Reggiano cheese; mix well. Using gloved or lightly oiled hands, pinch off a golfball-sized piece of dough, roll into a ball, and place on a plate. Repeat with remaining dough. Line the air fryer with a piece of parchment paper. Place balls into the basket in batches, approximately 1 inch apart. Bake in the air fryer until browned outside, 8 to 10 minutes. Repeat with remaining balls.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 20 rolls

Calories: 96.7
Fat: 5.5 g
Saturated fat: 2 g
Carbohydrates: 9.2 g
Sugars: 0.2 g
Protein: 2.7 g
Cholesterol: 23.6 mg
Sodium: 185 mg
Asparagus With Creamy Mustard Sauce and Buttered Almonds


Ingredients:
butter, margarine, heavy whipping cream, spicy brown mustard, mustard, fresh lemon juice, salt, fresh asparagus

Directions:
In a small skillet, melt butter over medium heat. Add almonds, and cook, stirring frequently, for 5 minutes  or until fragrant and golden brown.  Set Aside.
In a small bowl, combine cream, mustard, lemon juice, and salt; set sauce aside.
In a dutch oven, bring 2 quarts water to a boil over medium-high heat.  Add asparagus; return to a boil, and cook for 3 minutes or until desired tenderness.  Drain well.  Place asparagus on a serving plate, and top with cream sauce and buttered almonds.
Enjoy!
Chocolate Espresso Torte


Ingredients:
unsalted butter, eggs, sugar, salt, all-purpose flour

Directions:
Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan] and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa] the pan, shaking out excess.
In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes]. Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.].
Chili Cheese Dogs


Ingredients:
pinto beans, onion, cheese

Directions:
mix chili and beans cook hot dogs in chili, put  hot dogs in buns, pour over chili equally, top with onions and then cheese, put in microwave just until cheese melts and bun is soft.
Real Simple Bean and Bacon Soup


Ingredients:
bacon, carrot, celery, onion, garlic cloves, great northern beans, water, fresh parsley, kosher salt, fresh ground black pepper

Directions:
In a large Dutch oven or saucepan, fry the bacon until crisp.
Remove and drain on paper towels.
Let cool, chop and set aside.
Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
Add the beans and 2 cups of water.
Bring to a boil, cover, and reduce heat to low.
Let simmer for 10 minutes.
Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
Stir in the parsley, salt, pepper and bacon.
Serve hot.