xiaoxl/recipe_data huggingface dataset:
Minestrone Macaroni II


Ingredients:
ground beef, Italian sausage, water, elbow macaroni, beef broth, canned kidney beans, garbanzo beans

Directions:
Brown the ground beef or sausage; drain well.  Place in a large dutch oven.
Add spaghetti sauce, water, broth and macaroni.  Bring to a boil.  Reduce heat and simmer covered for 12-15 minutes or until macaroni is tender.
Stir in vegetables and beans, heat through.
Jicama and Avocado Salad With Lime Dressing


Ingredients:
lime juice, orange marmalade, lime marmalade, lime peel, salt, olive oil, romaine lettuce, jicama, cherry tomatoes, avocados, nicoise olives, lime

Directions:
In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
Line salad bowl (or individual plates] with lettuce leaves.
Top with tomatoes and jicama slices.
Add avocado and olives and then top with lime.
Toss with dressing.
Sweet Potato Fries With Garlic and Herbs


Ingredients:
sweet potatoes, olive oil, fresh Italian parsley, fresh thyme, dried thyme, garlic clove

Directions:
Preheat oven to 500°F Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.
Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes.
Alexa's Cilantro-Ginger Flank Steak


Ingredients:
soy sauce, Worcestershire sauce, fresh lemon juice, fresh cilantro, fresh ginger

Directions:
Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish.
Add steak and turn to coat.
Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.
Prepare barbecue (medium-high heat] or preheat broiler.
Drain marinade into small saucepan and bring to boil while stirring.
Grill or broil steak about 5 minutes per side for rare.
Transfer steak to platter; let stand 10 minutes.
Thinly slice steak across grain.
Pass marinade as sauce.
Easy Chicken Casserole
Category: meat-and-poultry
By Amy

Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers.

Ingredients:
4  skinless, boneless chicken breast halves
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup sour cream
32  buttery round crackers
¼ cup chopped onion  (Optional)
¼ cup chopped mushrooms  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish. Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Yields: 4 to 5 servings

Calories: 466.4
Fat: 23.9 g
Saturated fat: 11.1 g
Carbohydrates: 29 g
Sugars: 3 g
Dietary fiber: 0.2 g
Protein: 33.1 g
Cholesterol: 119.8 mg
Sodium: 797.2 mg
Chocolate Chocolate Chip Cheesecake


Ingredients:
butter, chocolate graham cracker crumbs, sugar, cream cheese, eggs, sugar, sour cream, vanilla, all-purpose flour, heavy whipping cream

Directions:
For the crust:.
Melt butter and mix together with other crust ingredients.
Spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan.
For the filling:.
Beat cream cheese with sugar and eggs until well blended.
Add sour cream, vanilla and flour.
Melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1/4 cup of whipping cream(watch carefully:]].
Stir to blend.
Add to cream cheese mixture, beating with a mixer for 2-3 minutes.(I often do this by hand because of fear of overbeating at this stage in the game.].
Fold in the 12 ounce package of mini chocolate chips.
Pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly.
Remove from oven and let cool.
For The Topping:.
Combine semisweet chocolate chips with whipping cream.
Melt in the microwave for 1-2 minutes(watch carefully].
Stir and spread on top of cooled cake.
Place in refrigerator for 8-24 hours before serving.
*Please note again this requires an 11-inch springform pan.
*If desired you can run a butter knife along the edges of the cheesecake after it has cooled and before it goes into the refrigerator, so that it will release more cleanly and easily from the pan later on.
*Please note again--this requires 8-24 hours of refrigeration time.
Macaroni Egg Salad


Ingredients:
elbow macaroni, cucumber, celery, red onion, salt, black pepper, dill weed, vinegar, hard-boiled eggs, mayonnaise, lettuce

Directions:
Dice 3/4 of the cucumber and save remainder for garnish.
Mix the macaroni, cucumber, celery and onion together.
Make a dressing of the salt, pepper, dill weed, vinegar and oil.
Toss with the macaroni mixture.
Chill thoroughly.
Coarsely chop 4 of the eggs and halve the other 4.
Add the chopped eggs and mayonnaise to the macaroni mixture.
Mix lightly.
Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.
Joy's Chicken Casserole (Memories in the  Making - Puffy Muffin


Ingredients:
chicken breasts, mayonnaise, ReaLemon juice, onions, water chestnut, cheddar cheese

Directions:
Combine all of the ingredients and mix well., Pour into a greased 9” x 9” pyrex dish., Top the casserole with the cheese and crushed potato chips., Bake in a preheated 350 degree oven for 30 minutes or until bubbly.
Creamy Soy-Ginger Dressing
Category: side-dish
By JEANIE BEAN

This is a deliciously sweet and creamy dressing with a touch of ginger.

Ingredients:
1 cup mayonnaise
½ cup light corn syrup
⅛ teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons soy sauce
½ teaspoon ground ginger
1 pinch white sugar

Directions:
In a food processor or blender, mix the mayonnaise, corn syrup, salt, and pepper until blended. Mix in the soy sauce, ginger, and sugar. Blend well and adjust seasoning to taste. Chill 2 hours to blend flavors.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 12 servings

Calories: 171.4
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 11.3 g
Sugars: 4 g
Protein: 0.2 g
Cholesterol: 7 mg
Sodium: 174.2 mg
Beet Soup


Ingredients:
butter, margarine, onion, celery rib, carrots, sugar, red wine vinegar, chicken bouillon, water

Directions:
Cut the vegetables in small pieces.
Melt butter in large saucepan.  Add onion, celery and carrots (or potato] and sauté a few minutes.
Add sugar and vinegar. Mix and cook for about 1 minute.
Add the diced beets.
Add water or chicken bouillon until the liquid reaches over the vegetables (if you want a thicker soup, don't add too much liquid - if you want a lighter soup, add more!].
Add salt and pepper.
Bring to a boil and cook for about 15 minutes.
Process the soup in a blender or food processor.
Enjoy!
Baked Breaded Eggplants With Salsa and Cheese


Ingredients:
eggplants, coarse sea salt, nutmeg, black pepper, parmesan cheese, eggs, olive oil, pancetta, mozzarella cheese, olive oil, garlic clove, fresh tomatoes

Directions:
Cut off both ends of each eggplant and carefully slice eggplant lengthways into ½" slices. Place the slices into a large dish, sprinkle each slice with coarse sea salt and let them sit for about 15-30 minutes. This will take out the moisture and any bitterness from the eggplant.
Rinse salt off eggplant and pat dry well with dish towels or paper towels.
Season pretzel breadcrumbs with nutmeg, oregano, thyme, black pepper and Parmesan cheese.
Dip each eggplant slice into the whisked eggs, removing any excess egg before dipping into breadcrumbs. Press eggplant slices into breadcrumbs on both sides until well coated.
Place breaded slices onto a large baking sheet lined with silicone baking mat or parchment paper and sprinkle with olive oil. Bake in the oven at 200°C for about 15 minutes, then flip each slice over and bake for another 10 minutes until eggplant slices are golden brown. Take the baking sheet out of the oven.
Meanwhile, make the tomato salsa: sauté garlic in olive oil over medium heat for 1 minute, then add tomatoes, cook for 2 minutes until most of liquid has evaporated. Season with salt and pepper.
Cover each eggplant slice with tomato salsa, pancetta slices torn into smaller pieces and mozzarella. Return to the oven for 5 minutes to melt the cheese.
Three Bean Chili


Ingredients:
ground beef, onion, bell pepper, garlic, water, diced tomatoes with green chilies, great northern beans, black beans, pinto beans, cheddar cheese

Directions:
Cook beef and onion, over medium heat, until no meat is no longer pink., Add peppers and garlic and cook for 3 or 4 minutes, until veggies are tender., Stir in water, tomatoes and taco seasoning and bring back to a boil., Reduce heat to simmer and cook 15 minutes, uncovered., Add beans and simmer, covered, for 30 minutes longer., Spoon chili into bowls and sprinkle with cheddar cheese.
Classic Pecan Pie
Category: trusted-brands-recipes-and-tips

This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown. See other recipes by

Ingredients:
1 cup Karo Light or Dark Corn Syrup
3  eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 ½ cups (6 ounces) pecans
1 (9 inch) unbaked deep dish pie crust

Directions:
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon.  Stir in pecans. Pour into pie crust. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes. Cool for 2 hours before serving.

Prep time: 5 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 15 mins
Yields: 1 9-inch pie

Calories: 514.2
Fat: 26 g
Saturated fat: 4.6 g
Carbohydrates: 69 g
Sugars: 37.8 g
Dietary fiber: 2.2 g
Protein: 35.1 g
Cholesterol: 77.4 mg
Sodium: 222.8 mg
Roasted Garlic Cream of Mushroom Soup With Thyme


Ingredients:
butter, all-purpose flour, dried parsley, white pepper, dried thyme, cremini mushrooms, white mushrooms, chicken broth, half-and-half

Directions:
Prep:
Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
Slice remaining White and Crimini mushrooms and reserve in separate bowl.
Directions:
In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes – this will happen fairly quickly so be careful to watch it; turn heat down to medium.
Gradually whisk in all-purpose flour – mixture will be bubbly.
Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn’t stick to the bottom.
Cook for 5 minutes to thicken.
Add in the dried Thyme and mix thoroughly.
Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
Heat your mixture for 2 minutes.
Add your sliced mushrooms and stir, until bubbly.
Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
Remove from heat. You soup will thicken as it stands.
Crunchy Autumn Apple Slaw


Ingredients:
cabbage, red apples, red onions, pecans, sour cream, sugar, fresh parsley, celery seed, pepper, salt

Directions:
Mix dressing ingredients together and chill in refrigerator until you are ready for it.
Toss together shredded cabbage, apples, & onion.
Add enough dressing to coat lightly. (You may have extra.].
Stir in Pecans and refrigerate overnight to allow flavors to blend.
Carolina Delights


Ingredients:
sugar, margarine, milk, peanut butter, oatmeal

Directions:
Combine sugar, cocoa, margarine and milk in saucepan over medium heat (I always go a notch over medium-but do not do med/high or it will burn].
Once it comes to a rapid boil, boil for 3 minutes EXACTLY.
Remove from heat and add peanut butter and oatmeal (SEE Tip#2].
Spoon drop on wax paper and let cool.
Store in airtight container.
Tip#1: have all ingredients measured out before you start.
Tip#2: sometimes weather can effect the outcome. It may require less or more oatmeal -- add oatmeal a little at a time till you get the right consistency-not to runny and not too thick.
Grits and Greens


Ingredients:
grits, butter, parmesan cheese, black pepper, bacon

Directions:
Combine whipping cream and 3 cups chicken stock in a large saucepan; bring to a boil.  Gradually stir in grits.  Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer, stirring occasionally, 25 minutes, or until creamy.
While grits cook, pour remaining 1 cup chicken stock into a large skillet; add greens.  Bring to a boil; cover, reduce heat, and simmer 15 minutes or until greens are tender and stock is absorbed.
Add butter, cheese, and pepper to the grits, stirring well.  Stir in cooked greens.  Cook 1 minute or until grits and greens are thoroughly heated and the cheese is melted.  Sprinkle with crumbled bacon, and serve immediately.
Unfried Green Tomatoes


Ingredients:
all-purpose flour, yellow cornmeal, salt, black pepper, sugar, green tomatoes, nonfat milk, butter, mushroom, onion, tomatoes, salt, black pepper

Directions:
Preheat oven to 400°.
To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar] in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.
Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes, turning after 15 minutes.
To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the gravy over the tomato slices.
White Chocolate Glaze


Ingredients:
white chocolate chips, light corn syrup, water, unsalted butter, fresh strawberries

Directions:
Place all ingrediants in microwave safe bowl.
microwave in 10 second intervals.
dip doughnuts in chocolate sprinkle with chopped strawberries.
Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.
Chicken Mushroom Pesto Sandwich With Avocado


Ingredients:
low-fat mayonnaise, Dijon mustard, pesto sauce, mushroom, onion, olive oil, provolone cheese, avocado

Directions:
Combine mayo, mustard, and pesto.  Spread lightly on each half of the sandwich roll.
Heat oil in small skillet.  Saute mushrooms and onions until tender.  Remove from heat.
Assemble sandwich:  On bottom, place sliced chicken.  Top with sauteed onions and mushrooms, with cheese slice on top of all.  Place loaded sandwich bottom and top on baking sheet, and place in 350F oven.  Heat until cheese is melted.  (You could also heat on the rack of a toaster oven].
Remove from oven.  Add avocado, salt and pepper to taste.  Top with other half of roll.
Turtle Pretzel Candy


Ingredients:
"pecan halves"

Directions:
Preheat oven to 250 degrees., Place parchment paper on a cookie sheet., Spread out pretzels in a single layer., Top each pretzel with a piece of caramel candy., Bake for 6 to 7 minutes, just until the candy starts to melt., Pull pretzels from the oven and top each with a pecan half., Let cool.
Savory Tomatoes


Ingredients:
tomatoes, basil, oregano, cheddar cheese

Directions:
Remove stem ends from tomatoes.
Cut tomatoes in half horizontally.
Trim ends to make the halves stand flat, if necessary.
Arrange cut side up on microwaveable plate.
Mix crumbs and herbs; mound evenly on tomatoes.
Microwave uncovered on high for 2 minutes, rotating after 1 minute.
Sprinkle cheese on top of tomatoes and either microwave 1 minute until cheese is melted, or transfer tomatoes to an appropriate pan to broil in the oven or toaster oven until the cheese is bubbly and begins to brown.
Spicy Beef With Farfelle


Ingredients:
farfalle pasta, beef mince, ginger, hot chili sauce, green onions

Directions:
1. Heat the oil in a wok or large frying pan over high heat.
2. Add the ginger and chilli and cook for 2–3 minutes or until golden brown.Add the beef to the wok and cook,Add the chilli jam and cook for 1 minute. Add a little water and cook for 6–7 minutes or until the liquid is reduced.
3. Divide the Farfalle between bowls and top with the beef mixture, onion, extra chilli and sesame seeds and green onions.
Herbed Vegetable Dip


Ingredients:
sour cream, mayonnaise, dill, onion powder, parsley, seasoning salt, Accent seasoning, Worcestershire sauce

Directions:
Mix all ingredients and chill until ready to use., *Cooking time is chilling time.
CHOCOLATE Peanut Butter Pudding


Ingredients:
milk, chunky peanut butter, chocolate instant pudding

Directions:
Pour milk into bowl., Add in Peanut Butter and pudding mix., Beat slowly after until mixed., Mix no longer than a minute., Pour the mixture into serving cups or dishes., Let set for about 5 minutes,refridgerate shortly before serving., Nice garnishes may be,chopped nuts,chocolate sprinkles.
Pico De Gallo
Category: appetizers-and-snacks
By Paula Stotts

Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!

Ingredients:
1 medium tomato, diced
1  onion, finely chopped
½  fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1  green onion, finely chopped
½ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon pepper

Directions:
In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 21
Fat: 0.1 g
Carbohydrates: 4.7 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 0.8 g
Sodium: 76.3 mg
Tub's Favorite Meat Loaf


Ingredients:
egg, milk, ground beef, onions, salt, pepper, dry mustard, Worcestershire sauce

Directions:
Mix all ingredients thoroughly.
Place in 9x5x3 loaf pan, ungreased.
Bake at 350 for about 45 minutes.
Top with ketchup.
Return to oven for 2 to 3 minutes.
Serve immediately while warm.
May be frozen.  To serve after frozen: place foil wrapped loaf on oven rack at 350 for 50-60 minutes.
brioche loaf


Ingredients:
water, milk, eggs, butter, sugar, lemons, rind of, salt, bread flour, dry yeast

Directions:
add all ingredients in this order to machine., bake on"sweet" cycle.
Slow Cooker Red Beans and Barley (Low Fat)


Ingredients:
barley, red onion, celery rib, garlic clove, red pepper flakes, kidney beans, crushed tomatoes, bay leaves, black pepper, salt

Directions:
Place all ingredients, in order listed, in slow cooker.  Do not stir., Cover and cook on LOW for 7 hours., Stir and serve.  Yields about 1 1/3 cups per serving.
Millet Porridge


Ingredients:
water, skim milk, soymilk, ground cinnamon, vanilla, salt, raisins, honey, artificial sweetener

Directions:
In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
Bring to a boil.
Reduce heat to low, cover and simmer for 25 minutes without stirring.
If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
Remove from heat.
Drizzle with maple syrup or honey.
Serve.
Chicken Chili Soup
Category: soups-stews-and-chili
By CAROL46

This soup is so yummy on a cold day.

Ingredients:
1 ¾ pounds diced chicken breast meat
2  green bell peppers, diced
2  red bell peppers, diced
1  onion, diced
½ cup frozen corn kernels
4 (15 ounce) cans kidney beans with liquid
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2 cups water
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin

Directions:
Coat a large pot with cooking spray and place over medium-high heat.  Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender.  Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin.  Reduce heat, cover and simmer 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 18 servings

Calories: 159.5
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 21 g
Sugars: 3.6 g
Dietary fiber: 7.1 g
Protein: 16.5 g
Cholesterol: 25.6 mg
Sodium: 427 mg
Tex-Mex Cheesy Chicken Chowder


Ingredients:
onion, celery, garlic, boneless skinless chicken breast halves, chicken broth, frozen hash brown potatoes, milk, processed cheese spread, chunky salsa, diced green chilies

Directions:
In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
Serve with corn chips.
Crock Pot - Chinese Chicken Wings


Ingredients:
chicken wings, light soy sauce, chili sauce, brown sugar, lemon juice, Worcestershire sauce, ground ginger, onion powder, garlic powder, cornstarch, water

Directions:
Place chicken wings in bottom of crock pot.  Salt and pepper to taste.
In a small bowl mix other ingredients (except cornstarch and water] and pour over chicken wings.
Start 1st hour on high and cook remaining 3-4 hours on low (or] entire time on low for 6-8 hours.
To thicken sauce, mix cornstarch with cold water and mix in during last 15 minutes.
Note:  Recipe can easily be doubled or tripled.
Best-Ever Potato Soup


Ingredients:
bacon, potatoes, chicken broth, carrot, onion, dried parsley flakes, celery seed, salt, pepper, all-purpose flour, milk, Velveeta cheese, green onions

Directions:
In a large saucepan, cook bacon until crisp; drain.  Add potatoes, broth, carrrot, onion, parsley, celery seed, salt and pepper.  Cover and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth; add to soup.  Bring to a boil; boil and stir for 2 minutes.  Add cheese; stir until cheese is melted and soup is heated through.  Garnish with green onions, if desired.