xiaoxl/recipe_data huggingface dataset:
Julie's Philly Cheese Steak Sandwiches


Ingredients:
sweet onions, olive oil, kosher salt, fresh ground pepper, garlic powder, provolone cheese

Directions:
Slice meat with food processor as thin as possible.  Cut onion into thin slices.
Heat oil in large skillet on medium-high.  Add meat and onion and season immediately.  Feel free to play with your spices.  I like to use a seasoned salt and pepper like Krazy Jane's for this dish.
Cook meat until done, then taste meat and add more spices as needed.  Remove from heat.
Meanwhile slice rolls partially open and put two slices of provolone on each.  Toast in oven on 425 degrees until cheese is melted.
Pile meat and onions onto rolls and top with pepperoncini.  Serve hot.
TO MAKE AHEAD: Undercook meat slightly and transfer to a crockpot on warm setting, not low or medium as you don't want the meat to overcook.  Make the buns as directed and arrange on a platter nest the crockpot.  It's okay if the buns aren't warm since the meat will reheat them.
Tuna Apple Salad


Ingredients:
tuna in water, red onions, apple, celery, raisins, lettuce

Directions:
In a large bowl, combined first five ingredients., Add light Italian dressing and mix until evenly coated., Serve on top of chopped lettuce.
Fried Kimchi
Category: side-dish
By internationalcook

Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.

Ingredients:
1 cup kimchi, chopped into bite-sized pieces, or to taste
½ teaspoon sesame oil, or to taste
1 ½ teaspoons white vinegar
1 tablespoon white sugar, or to taste

Directions:
Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 25.2
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 4.7 g
Sugars: 3.6 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 248.9 mg
Spicy Vegetable Soup


Ingredients:
ground beef, onion, water, celery, diced tomatoes with green chilies, pepper

Directions:
Brown beef and onions., Mix all ingredients into crockpot., Heat on low 8 hours.
Caesar


Ingredients:
vodka, Worcestershire sauce, horseradish, Tabasco sauce, celery

Directions:
Rim glass with Celery Salt., Starting with Clamato add all ingredients to glass., Stir and add Celery stalk., Sip with a straw and enjoy!
Milopita (Greek Apple Upside-Down Cake)
Category: world-cuisine
By Rose

I use Granny Smith apples in this milopita recipe, but if you have a favorite apple you prefer for baking, use it.

Ingredients:
5  apples, peeled and thinly sliced
2 ½ cups white sugar, divided
¼ stick unsalted butter, melted
½ cup brown sugar
¼ cup raisins  (Optional)
1 ½ cups olive oil
1 ½ teaspoons ground cinnamon
5  eggs, separated
3 cups all-purpose flour
2  apples, grated
1 tablespoon baking powder

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line an 11-inch round baking pan with parchment paper. Combine sliced apples, 1/2 cup white sugar, butter, and brown sugar in a large bowl. Mix together gently, being careful not to break apple slices. Pour sugary juice from the apple mixture into the prepared baking pan. Arrange sliced apples on top in a circle. Sprinkle raisins on top of apples and pour any remaining juice over all. Combine olive oil and cinnamon in a large mixing bowl. Add egg yolks, flour, grated apples, baking powder, and remaining white sugar. Stir well to combine. Beat egg whites to a light froth in a separate bowl and stir into the olive oil mixture carefully. Pour over the apples in the baking pan. Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Cover cake with foil if the top browns before the cake is done baking. Remove cake from oven and allow to cool, about 30 minutes. Invert cake onto a serving plate.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 949.9
Fat: 46.8 g
Saturated fat: 8.4 g
Carbohydrates: 128.9 g
Sugars: 87.2 g
Dietary fiber: 4.6 g
Protein: 8.8 g
Cholesterol: 109.9 mg
Sodium: 227.8 mg
GAL Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, lemon, fresh ginger, wheat germ, eggs, milk, canola oil

Directions:
Pre heat oven to 375 degrees Fahrenheit
Grease a 12 cup muffin pan and set aside
In a small bowl grate lemon zest and ream lemon juice into a separate bowl
Chop ginger into fine pieces and add to the lemon zest
In a large bowl combine milk and eggs together stirring until eggs are light and frothy
Add wheat germ, lemon juice, zest, ginger, oil and apricot jam to the egg mixture and mix well with wire whisk until everything is thoroughly combined.
Combine the dry ingredients together and whisk into the wet mixture and mix well.
Pour batter into muffin cups filling 2/3 full and place in pre heated oven for 20 minutes or until lightly browned on top of muffin
Remove from oven and wait 5 minutes before taking out of muffin container and placing on a serving platter.
Chicken Spinach Casserole


Ingredients:
boneless chicken breasts, cream cheese, frozen spinach, garlic powder, carrots, pepper, salt

Directions:
Cook the chicken for 8 mins in microwave.
Chop cooked chicken. Set aside.
Warm cream cheese until soft;.
add cooked spinach.
Mix well with cream cheese.
Add garlic powder, carrots, and dash of pepper and salt.
Add chicken, mix well, lay in baking dish,.
smooth out.
Place dough on top of mixture. make sure that dough covers whole dish.
Pinch seams together.
Follow baking instructions on crescent roll package.
Stuffed Chicken Breasts in Parma Ham


Ingredients:
chicken breasts, mushrooms, garlic cloves, rosemary, parma ham

Directions:
Finely chop the garlic and mushroom (or whizz in a blender] and fry in olive oil with the rosemary over a medium heat for approx 20 minutes Ensure to season the mushrooms well with salt.
Create a pouch in each chicken breast with a sharp knife and fill with the mushroom stuffing.
Wrap each breast in a slice of parma ham.
Place in a roasting dish with plenty of olive oil. Cover with tinfoil and cook for approx 30 mins at 190 degrees.
Can be served with salad, baked or mashed potatoes etc. My preference is mashed / whipped garlic potatoes with onion gravy on the side!
Deviled Eggs


Ingredients:
eggs, mayonnaise, mustard, vinegar

Directions:
Peel shells off cooled eggs and slice into halves lengthwise., Remove yolks, put into small bowl, and blend with a mixer., Add the mayo, mustard, and vinegar. Mix until smooth., Using a small scoop, scoop into white egg halves., Sprinkle with salt and pepper., Chill and serve.
Pasta With Salmon and Mascarpone


Ingredients:
pasta, mascarpone, smoked salmon, olive oil, fresh dill, pepper

Directions:
Cook the pasta in boiled water until done.
Chop the salmon in big pieces.
Heat the olive oil and lightly cook the salmon for 2 minutes. Turn the heat to low and add the mascarpone cheese. When mascarpone is melted add the dill.Mix well.
Drain the pasta and add them into the sauce. Mix well.
Serve  immediately and add the pepper on top!
Black Bean, Edamame and Wheat Berry Salad


Ingredients:
water, edamame, black beans, chopped tomato, red onion, red wine vinegar

Directions:
Combine water and wheat berries in saucepan. Bring to boil. Reduce heat,cover and simmer for 55 minutes or until tender.
Place in strainer and run cool water over.
Combine with rest of ingredients and refrigerate.
Chicken WIngs in Air Fryer


Ingredients:
chicken wings, honey, tomato paste, lemon juice, soy sauce, ginger

Directions:
Recipe:
1. For marinade mix lemon juice, soy sauce, ginger.
2. Put the wings in a container, pour the marinade. Leave for 3-4 hours, periodically turning the wings.
3. Mix honey, tomato paste and 2 tablespoons marinade.
4. Remove the wings from the marinade and place on a high grate in the aerogrill. Set the heating temperature to 160 ° C and the timer for 10 minutes.
5. Remove the wings and dab them in a mixture of honey and tomato paste.
6. Put the wings on the grate and cook for 5 minutes. Then again dipped them in a tomato-honey mixture and cook for 5 more minutes until ready.
Fruity Breakfast Pasta


Ingredients:
alphabet pasta, banana, peach yogurt, granola cereal

Directions:
Cook pasta to desired doneness as directed on package.
Drain; rinse with cold water to cool.  Drain well.
In medium bowl, combine cooked pasta with all remaining except granola; mix well.
Serve immediately, or cover and refrigerate until serving time.
Top individual servings with granola.
Braised Fennel and White Beans


Ingredients:
extra virgin olive oil, fennel bulb, red onion, white beans, salt, pepper, fresh oregano, red wine vinegar, unsalted butter

Directions:
Heat oil in a large heavy sauté pan over medium high heat.  Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
Add beans, stock, oregano, 1 tsp salt and 1/4 tsp pepper.  Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes.  Stir in vinegar and butter; remove from heat.
Garnish with additional oregano leaves to serve.
Tangy Asian Meatballs


Ingredients:
ground pork, panko breadcrumbs, scallions, egg, soy sauce, fresh ginger, garlic cloves, barbecue sauce, plum sauce, hoisin sauce

Directions:
Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.
Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
Cover and cook on low until meatballs are cooked through, 3 to 5 hours.
Lemon Puff Pudding


Ingredients:
butter, sugar, flour, eggs, lemon rind, lemon juice, milk, salt

Directions:
Preheat oven to 325 degrees.
Cream butter, 1/2 cup sugar and flour in mixing bowl.  Add egg yolks, beat well.  Stir in lemon rind, juice and milk.
Add salt to egg whites and beat until stiff; gradually beat in remaining 1/2 cup sugar; fold into first mixture.
Pour into 1-1/2 quart buttered baking dish; set dish in shallow pan containing boiling water 1" deep.  Bake in 325 degree oven for 50-60 minutes, checking often to avoid burning top of cake.
Serve warm.
Favorite Barbecue Chicken
Category: meat-and-poultry
By Amanda Anne

A not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs.

Ingredients:
1 ½ tablespoons olive oil
¼ cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2  skinless, boneless chicken breast halves

Directions:
Preheat grill for medium-high heat. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool. Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 2 servings

Calories: 451.9
Fat: 13.1 g
Saturated fat: 2.2 g
Carbohydrates: 60.1 g
Sugars: 56 g
Dietary fiber: 0.6 g
Protein: 25.7 g
Cholesterol: 67.2 mg
Sodium: 714.1 mg
Slow Cooker Venison Chili for the Big Game
Category: soups-stews-and-chili
By  XFREYJAX

Venison chili is a big hit our house during the holidays and football season!

Ingredients:
1 pound boneless venison steak, cubed
1 pound pork sausage
1  onion, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
hot pepper sauce to taste
salt and ground black pepper to taste
1 (15.5 ounce) can cannellini beans, drained
1 (10 ounce) can diced tomatoes with green chiles
3 tablespoons chili powder, or to taste
1 cup shredded Cheddar cheese for garnish

Directions:
Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper. Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison  mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.

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

Calories: 337.6
Fat: 18.9 g
Saturated fat: 7.8 g
Carbohydrates: 16.5 g
Sugars: 3.4 g
Dietary fiber: 4.6 g
Protein: 25.7 g
Cholesterol: 87 mg
Sodium: 1066.2 mg
Nannie's Snacker Crackers


Ingredients:
dill weed, garlic powder, lemon pepper, seasoning salt

Directions:
Preheat oven to 250º.  Empty crackers into a large bowl.
Mix all other ingredients, except Seasoned Salt, in a small bowl, whisking vigorously.
Pour liquid mixture over crackers, while stirring crackers gently – don't break them up.  I find it best to pour the mixture in 3 additions, stirring well after each one and turning crackers from bottom of bowl to insure that all are evenly coated.  Some of the mixture will sink to the bottom of the bowl and that is fine.
Spread crackers evenly on 2 cookie sheets (with sides], trying to make sure there is only one layer.  Any mix that has sunk to the bottom of the bowl can be scraped out with a spatula and poured over the crackers.
Place into preheated oven (middle rack, or middle and lower if not room for 2 cookie sheets] for 30-35 minutes.
Occasionally stir crackers and turn to insure even browning.
Taste to make sure they are crisp, then turn oven off.
Leave in oven until they cool if possible.
Remove and place crackers in a covered container lined with a paper towel to absorb any excess oil.
Sprinkle very, very lightly with Seasoned Salt -- a little goes a long way.
Will keep longer than they will last – if you get my drift.
NOTE: The seasoning mixture can certainly be adjusted to your own taste. Go easy on the salt.  For some more heat, a few drops of Tabasco mixed into the oil would be great.
Roasted Corn With Basil-Shallot Vinaigrette


Ingredients:
corn kernels, extra virgin olive oil, fresh basil, shallot, red wine vinegar, salt, ground pepper

Directions:
Preheat oven to 450.
Toss corn and oil to coat and spread out on a large baking sheet.
Bake, stirring once, until some kernels begin to brown, about 20 minute
Combine basil, shallot, vinegar, salt, and pepper in a medium bowl.
Add the corn; toss to coat.
Serve warm or cold.
Mini Blood Orange Tarts
Category: desserts
By Diana71

Mini blood orange tarts make fun individual desserts for dinner. Use any leftover blood orange curd to flavor plain Greek yogurt.

Ingredients:
1 pound blood oranges   (Optional)
¼ cup lemon juice, or as needed  (Optional)
3  eggs, whisked
1 cup white sugar
1 dash salt
½ cup butter, cubed
1 sheet frozen puff pastry, thawed in the refrigerator
¼ cup orange marmalade, warmed
1  blood orange, thinly sliced  (Optional)

Directions:
Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice. Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes. Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use. Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper. Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet. Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes. Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 6 mini tarts

Calories: 601.4
Fat: 33 g
Saturated fat: 14.3 g
Carbohydrates: 73.5 g
Sugars: 42 g
Dietary fiber: 3.2 g
Protein: 6.9 g
Cholesterol: 122.5 mg
Sodium: 311.9 mg