xiaoxl/recipe_data huggingface dataset:
Stuffed Hamburgers


Ingredients:
ground beef, onion, eggs, sugar, soy sauce, water, garlic clove, msg, ginger

Directions:
Combine ground beef with remaining ingredients., Mix well., Shape into 6 patties or 3 larger steaks., Broil 4 to 5 inches from heat for 10 minutes, turning once., These burgers can also be pan grilled.
Marshmallow Goof Balls


Ingredients:
marshmallows, butter

Directions:
Cut marshamllows in half and freeze --, Melt caramels, butter and milk in double boiler., Dip marshamllows in caramel mixture and roll in rice crisp cereal., Refrigerate till set.
Pink Sunset Cocktail


Ingredients:
coconut cream, maraschino cherry juice, maraschino cherry, pineapple slice

Directions:
"Fill cocktail shaker half full with ice. Add first 5 ingredients to shaker. Shake very well. Pour into a hurricane glass and garnish with a maraschino cherry and pineapple slice."
Caponata


Ingredients:
olive oil, eggplants, onion, celery, yellow bell peppers, green bell pepper, garlic, no-salt-added tomato sauce, no-added-salt tomato paste, ripe olives, red wine vinegar, sugar, pepper, ripe olives, parsley sprig

Directions:
Coat a nonaluminum Dutch oven with cooking spray, add oil.
Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently.
Add tomato sauce and next 6 ingredients, stir well.
Cook over low heat 30 minutes or until veggies are tender, stirring occasionally.
Place in medium bowl, cover and chill 8 hours.
Serve on pita wedges and garnish with ripe olives and parsley, if desired.
Fagioli Pasta (Not Pasta Fazool Soup)


Ingredients:
white beans, garlic clove, extra virgin olive oil, tomato sauce, chicken broth, ditali pasta, fennel seed, rosemary, dried basil, crushed red pepper flakes, pecorino romano cheese

Directions:
Start boiling salted water in large pot. Cook pasta until al dente (slightly firm].
While pasta cooks, saute onion and garlic, and generous amount of salt and fresh ground black pepper, in olive oil until soft. Add tomato sauce and remaining spices, and simmer on medium-low heat for 20-minutes, stirring frequently.
When pasta is done cooking, drain the water and return the pasta to the pot.  Add the hot tomato sauce (be careful], broth, beans, and season with more salt and pepper, if needed. Mix thoroughly, continuing to heat on medium-low heat until desired temperature.
Serve immediately, topping with generous amount of shredded cheese. Buon Appetito!
Peking Roast


Ingredients:
roast beef, garlic, onion, cider vinegar, brewed coffee, water

Directions:
With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
Cover with plastic wrap and refrigerate for 24-48 hours.
When ready to cook, pour the vinegar off.
Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
Cover and cook slowly for approximately 6 hours on top of the stove.
You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
Season well, but do not add the salt and pepper until about 20 minutes before serving.
Chicken and Rice Soup (Crock Pot)


Ingredients:
boneless chicken breast, chicken broth, fresh mushrooms, celery, carrot, rice, onion, ground sage, pepper

Directions:
In slow cooker, combine chicken, broth, vegetables and seasonings.
Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours. Makes 8 of chicken rice soup.
Yeast Pull-Apart Brown Sugar Monkey Bread


Ingredients:
butter, white sugar, brown sugar, cinnamon

Directions:
Generously grease a 9 x 5-inch loaf pan (or an angel food pan].
Cut the dough into 20 even pieces then shape into small balls (just a bit smaller than a golf ball].
In a bowl mix together both sugars with cinnamon (if using].
Dip each ball of dough into the melted butter, then coat in the sugar/cinnamon mixture.
Place the ball in the loaf pan.
Repeat with remaining dough balls, stacking up the balls of dough in the pan (the balls will stack on top of each other].
Sprinkle the top with a bit of sugar mixture.
Cover and let rise until the balls are just over the top of the pan (about 50 minutes to 1 hour, it will depend on the temperature of your room].
Set oven to 350 degrees.
Bake for about 25-30 minutes, or until nicely browned.
Let cool in the pan then unmold.
Sushi Cones - Temaki


Ingredients:
nori, smoked salmon, green onions, cucumber

Directions:
Cut the smoked salmon into narrow strips.
Slice green onions lengthwise into 3-4" long strips, or cut chives into 3-4" lengths.
Slice cucumber into thin 3-4" long pieces.
Cut nori sheets in half crosswise.
Hold one piece of nori seaweed in one hand and place 2-3 tablespoons of seasoned rice at one end (the right end if you are holding it in your left hand]. Spread the rice over half of the nori sheet.
Arrange fillings diagonally over the rice from the outside corner (upper right] towards the centre.
Fold the bottom right corner towards the middle to form a cone. Continue to roll until the cone is complete. Repeat to make 8 cones.
Serve with soy sauce, pickled ginger and wasabi.
Creamy Cauliflower Soup


Ingredients:
cauliflower, unsalted butter, leek, onion, water, sherry wine vinegar, fresh chives

Directions:
1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.
2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
4. While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.
5. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred] and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.
Tasty Chicken  Kebabs


Ingredients:
chicken thighs, lemon juice, water, cumin, chili powder, pepper

Directions:
Soak 3-4 bamboo satay sticks in water for a couple of hours beforehand.
Chop the meat up into largish pieces.
Place all the ingredients in a medium flat dish, mixing well and add the meat making sure that the pieces have been covered with the marinade.
Place in the fridge for a couple of hours.
Thread the meat onto the satay sticks, making sure that the pieces are pushed together firmly but not jammed on.
Cook on the barbecue or under the grill until nicely cooked roughly about 8 -10 minutes, this varies according to the size of the meat.
Serve with salads.
Chicken thighs have more flavor than checken breasts and its not so dry.
Apple Fritter Bread
Category: breakfast-and-brunch
By gimley

A light variation of pound cake with the addition of apples.

Ingredients:
cooking spray
2 ⅔ cups white sugar
1 pound butter
8  eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
2 cups milk
4 cups cubed apple pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 fluted tube pans (such as Bundt®) with cooking spray. Beat sugar and butter together in a stand mixer until light and fluffy; mix in eggs and vanilla extract until just incorporated. Scrape down bowl with a rubber spatula. Mix in flour and baking soda until just incorporated. Add milk while mixer is running, beating until batter is smooth. Fold apple pie filling into the batter by hand. Divide between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 tube cakes

Calories: 493.3
Fat: 21.1 g
Saturated fat: 12.6 g
Carbohydrates: 70 g
Sugars: 28.1 g
Dietary fiber: 1.5 g
Protein: 7.1 g
Cholesterol: 116.2 mg
Sodium: 364.8 mg
A Meal in a Pumpkin


Ingredients:
onions, hamburger meat, sausage, soy sauce, brown sugar, mushroom, water chestnuts, bell pepper, pimentos, cooked rice, black pepper, salt, pumpkin, shortening

Directions:
Preheat oven to 350 degrees., Brown and drain beef along with onions and sausage., Cook until no longer pink and drain well., Cut top off of pumpkin and reserve., Clean seeds and strings from pumpkin., Clean well., Coat pumpkin skin with shortening., Mix all ingredients together in a large bowl., Spoon ingredients into pumpkin., Place top back on pumpkin., Wrap foil over the stem., Bake on a cookie sheet for 2 to 3 hours depending on the size of pumpkin., DO NOT OVERBAKE. The pumpkin should not begin to brown.
Orange Chicken Style Tofu


Ingredients:
olive oil, extra firm tofu, garlic cloves, green onions, water, lemon juice, vinegar, soy sauce, brown sugar, red pepper flakes, cornstarch, water, cooked rice

Directions:
Cut tofu into bite sized pieces and saute in 2 tablespoons oil until browned.
Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden.
Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes.  Bring to a boil.  Reduce heat to medium.
In a small cup or dish, mix together cornstarch and water until thoroughly blended.  Pour cornstarch mixture into sauce, stirring constantly.
Cook, stirring, over medium heat until sauce thickens to your liking.  Remove from heat and combine with tofu until completely coated.  Serve over rice.
Note:  use more or less cornstarch mixture depending on how thick you like your sauce.  You can also add ginger if you like that flavor.  Or orange peel or orange juice concentrate for more orange flavor.  Enjoy!
Curry Beef Noodles


Ingredients:
broccoli, tomatoes, Spanish onion, curry paste, salt, black pepper

Directions:
cut broccoli into small florets, peel and slice stems.
in large pot of boiling salted water, blanch until tender-crisp, about 4 minutes.  remove with slotted spoon and chill under cold running water, drain and set aside.
in same pot boil noodles until tender, about 5 minutes, drain and rinse with cold water.  drain again and set aside.
in wok or large skillet, heat 1 tablespoon oil over med-high heat.  stir fry onion until golden, about 8 minutes.  remove from pan with slotted spoon, set aside.
add 2 teaspoons oil to pan, add curry paste, salt and black pepper, fry until fragrant.  add steak and stir fry until rare, 1 to 2 minutes.
add tomatoes with juices, onion and 1/4 cup water, boil for 1 minute.
add noodles and broccoli, stir fry until heated through, about 3 minutes.
Easy Basil Jelly


Ingredients:
fresh basil leaves, cider vinegar, sugar

Directions:
Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
Pour mixture into sterilized half-pint jars (you will need 3-4], leaving 1/2" of headroom at the top.
Attach lids and bands, and process for 15 minutes in a water bath canner.
When cool, check the seals.
Refrigerate promptly any that do not seal properly, and remove bands from the others and store in a cool, dry area.
Spicy Tomato Crumble


Ingredients:
rolled oats, all-purpose flour, parmesan cheese, dried oregano, dried sage, salt, unsalted butter, garlic cloves, capers, honey, dried basil, dry red wine, italian tomatoes with juice, kalamata olive

Directions:
Make the crumble topping:  Combine the bread crumbs, rolled oats, flour, Parmesan cheese, oregano, sage, and salt in a medium bowl. Add the butter and work it into the flour mixture with your fingertips until the mixture is crumbly. Set aside.
Make the spicy tomato filling:  Put the garlic, capers, pepperoncini, honey, basil, red wine, tomatoes, and olives in a medium saucepan over high heat. Stir and bring to a rapid boil. Reduce the heat to medium and cook for 25 minutes to reduce the filling slightly.
Preheat the oven to 350°F (175°C]. Pour the spicy tomato filling into one 6-cup (1 1/2-quart] casserole dish and sprinkle with the crumble topping. Place the crumble on a baking sheet and center in the oven. Bake until the topping is golden brown and the filling is bubbling, about 15 minutes. Serve the tomato crumble hot from the oven.
Wicklewood's Gluten Free Parmesan Thins


Ingredients:
parmesan cheese, butter, salt, English mustard powder

Directions:
Preheat the oven to 200c 400f.
I a bowl rub together the flour and butter until it resembles breadcrumbs.
Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
Shape the dough into a log and wrap in cling film and chill for 15 minutes.
Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
Bake for 10 mins or until they are crisp and light golden.
Allow to cool slightly before transferring to a cooling rack.
Cumin Coriander Crusted Salmon


Ingredients:
cilantro, shallot, olive oil, cumin, ground coriander, kosher salt, black pepper, salmon fillets, lemon wedges

Directions:
Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste.  (can be made ahead of time].
Place fish, skin side down, in a shallow baking dish.  Coat with cilantro mixture.  Cover and refrigerate for 1 hour.
Preheat oven to 400.
Arrange fish on the rack of a roasting pan coated with cooking spray.  Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with lemon wedges.
Note:  The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.
Hot Water Cornbread
Category: bread
By Karin  Christian

This is a very old-fashioned recipe. The cornbread is shaped into little cakes and fried, rather than baked. They are served with maple syrup or honey.

Ingredients:
1 cup cornmeal
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon shortening
¾ cup boiling water

Directions:
In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts. Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C). Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 12 cakes

Calories: 95.2
Fat: 2.9 g
Saturated fat: 0.6 g
Carbohydrates: 16.3 g
Sugars: 0.8 g
Dietary fiber: 1.5 g
Protein: 1.7 g
Sodium: 395.6 mg
Quick Chorizo


Ingredients:
onion, ground pork, pork sausage, salt, black pepper, paprika, onion powder, chili powder, cumin, red wine vinegar, garlic cloves

Directions:
Dice the onion small to fine.
In a large skillet or cast iron skillet.  Sweat the onion with 1 tablespoon of oil on med heat for 4-5 minutes.
Add the garlic and sweat for 1 minute.
Add the pork sausage, increase the heat to med/high and cook until done. While cooking use the back of spoon to crumble the sausage into small bits.
Decrease the heat to med/low and add the spices (paprika, salt, pepper, garlic, onion, chili, and cumin powders].  Stir until well incorporated. cook for an additional 1-2 minutes.
Add the red wine vinegar and stir well.  Cook for another 2-3 minutes.
Pollo Con Calabaza


Ingredients:
chicken wings, squash, salt, black pepper, garlic powder, cumin, tomatoes, whole kernel corn, flour, water

Directions:
Wash and cut off ends of squash, peel and cut into cubes., Measure out spices -- add a little water and put aside., Brown chicken in oil, add salt, cover and simmer for 15 to 20 minutes., Add squash cubes, spices and diced tomato., Cover and simmer for 30 to 40 minutes stirring occasionally., Add drained corn., Mix the 1 TBS flour with 1/3 cup water to make a paste -- add to pot to thicken., Enjoy.
Instant Pot® Egg Roll in a Bowl
Category: appetizers-and-snacks
By My Hot Southern Mess

All of the flavor of an egg roll in a bowl! Serve with or without rice. Garnish with Sriracha sauce, sesame seeds, and green onion.

Ingredients:
2 tablespoons olive oil
½ cup diced sweet onion
½ cup grated carrot
1 teaspoon minced garlic
½ pound ground chicken
½ cup bulk pork sausage
4 ½ cups sliced cabbage
½ cup water
2 tablespoons tamari
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 teaspoon sesame oil  (Optional)

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, followed by onion, carrot, and garlic; cook until onion is translucent, 5 to 7 minutes. Add ground chicken and ground sausage and cook until browned, 5 to 10 minutes. Stir in cabbage, water, tamari, honey, ginger, pepper, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Stir and add sesame oil.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 231.6
Fat: 11.9 g
Saturated fat: 2.4 g
Carbohydrates: 14.6 g
Sugars: 9.2 g
Dietary fiber: 3.4 g
Protein: 17.7 g
Cholesterol: 41 mg
Sodium: 841 mg
Baked Chicken-Fried Steak with Mushroom Gravy
Category: meat-and-poultry
By SeedyMe NC

Very easy and comforting autumn or winter steak and gravy dish. Serve with rice, wild rice, mashed potatoes, or noodles. Great on biscuits, as well.

Ingredients:
1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
⅔ cup finely diced onion
1 (10.75 ounce) can  condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
½ (10.75 ounce) can  water, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly. Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown. Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion. Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks. Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 6 steaks with gravy

Calories: 285.8
Fat: 12.9 g
Saturated fat: 3.6 g
Carbohydrates: 23.6 g
Sugars: 1.9 g
Dietary fiber: 1.9 g
Protein: 18.3 g
Cholesterol: 31.9 mg
Sodium: 583.1 mg
Almond Iced Shortbread Balls (Gluten Free)


Ingredients:
salted butter, white sugar, eggs, Gluten-Free Flour Blend, icing sugar, water

Directions:
Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
Add eggs and mix in thoroughly.
Gradually work in the remaining flour, until dough will roll into balls without being sticky.
Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
Bake at 350 F for 15 minutes.
Cool on cookie sheet before moving cookies to sheets of waxed paper.  Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
Combine icing ingredients and stir until smooth.
The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off.  The icing will thicken as it sits.  Add more water if needed.
To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit.  While the icing is still wet, you can add little drops of icing to ensure coverage.
Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
Let the icing dry before placing in shallow storage containers, in a single layer.
Dorothy Lynch Salad Dressing


Ingredients:
sugar, vinegar, garlic powder, dry mustard, salt, celery seed, black peppercorns

Directions:
Mix all ingredients in a blender until creamy.
Pour into canning jar or container and refrigerate overnight.
Here is an update on this dressing. To thicken the dressing add a little cornstarch.
Broccoli Mushroom Casserole


Ingredients:
broccoli, sour cream, onion, cheddar cheese

Directions:
Steam broccoli until just tender., Oil a 2 quart casserole., Mix broccoli, onion, soup, sour cream in the casserole., Top with cheddar., Bake 325* for 40 minutes.
Easy Chocolate Peanut Butter Bars


Ingredients:
honey graham crackers, butter, vanilla extract, creamy peanut butter

Directions:
Preheat oven to 350 degrees. Use a toaster oven if you have one.
Grease 8x8 pan with butter or margarine. Line with parchment paper, allowing the paper to come above the bottom of the pan so you can use it to lift the bars out when they are done.
Crush graham crackers finely in a small bowl and add butter. Microwave until butter is melted, about 45 seconds, stirring halfway through.
Press mixture into prepared pan. Bake for about 5 to 10 minutes.
Put chocolate into bowl used for graham crackers and microwave for about 40 seconds. Stir, then microwave at roughly 20 second intervals or until the chocolate is melted. When it is melted or is almost at that point, add vanilla and stir, then microwave until the mixture is smooth.
Pour chocolate mixture onto graham cracker crumbs. Stir together with a rubber spatula, then press the new mixture into the pan again.  Freeze for about 15 minutes or until it is firm.
Spread peanut butter over chocolate-graham cracker crust. Crush pretzels and sprinkle over the top. Freeze again until peanut butter has begun to freeze.
Remove from freezer. Take bars out of pan by lifting with the parchment paper. Cut into approximately 12 squares.
Store in freezer in airtight container.