xiaoxl/recipe_data huggingface dataset:
Grandmas Cheddar Cheese Spaghetti


Ingredients:
spaghetti, onion, tomato juice, butter, olive oil

Directions:
Prepare spaghetti pasta according to package directions.
While spaghetti is cooking; in a separate saucepan add butter or olive oil, chopped onion and salt.
Cook onions until they are soft (careful not to burn your onions].
Add the tomato juice and bring to a slight boil.
Add the cheese and blend until the cheese is almost melted.
Drain spaghetti and place in an oven proof dish.
Pour the sauce over spaghetti and mix together.
Place in a 350 F oven for about 10 - 15 minutes to allow the noodles to absorb the sauce.
Crumpets
Category: bread
By Tracy_V

My local grocery store quit selling crumpets, so I decided to try my hand at making my own! These are a nice alternative to English muffins. To serve, toast the crumpets whole and spread with butter, honey, jelly, or your favorite topping.

Ingredients:
2 teaspoons active dry yeast
1 teaspoon white sugar
2 ¾ cups warm water, divided
3 cups all-purpose flour
2 tablespoons dry milk powder
1 ½ teaspoons salt
2 tablespoons water
1 teaspoon baking soda
cooking spray
Crumpet rings

Directions:
Dissolve yeast and sugar in 1 cup of warm water. Let stand until foamy, about 10 minutes. Meanwhile, mix flour, milk powder, and salt together in a large bowl. Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water. Mix well with a wooden spoon until dough is the consistency of cake or waffle batter. Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour. Combine 2 tablespoons water and baking soda in a small bowl. Mix into the batter. Let stand for 15 minutes. Heat a cast iron griddle or nonstick pan over medium heat. Lightly grease the griddle and inside of the crumpet rings with cooking spray. Arrange the rings on the griddle. Fill crumpet rings 2/3 of the way with batter. Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes. Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes. Turn heat down if crumpet is overly dark or still raw in the middle.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 50 mins
Yields: 12 crumpets

Calories: 121.7
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 25.1 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 3.9 g
Cholesterol: 0.2 mg
Sodium: 404.8 mg
Greek Feta Bows


Ingredients:
bow tie pasta, medium pasta shells, olive oil, garlic, oregano, feta cheese, cherry tomatoes, fresh parsley

Directions:
Cook pasta for 6- 8 minutes or until tender but firm.
Drain and return to pot, reserving 1/2 cup pasta water.
Meanwhile, heat oil in large skillet; cook garlic and oregano for about 30 seconds or just until garlic starts to brown.
Add garlic mixture to pasta along with feta, tomatoes, parsley and olives; toss to coat, adding enough of the reserved pasta water to moisten.
Orange Slaw Wraps (Raw Vegan)


Ingredients:
oranges, avocado, dill, napa cabbage, tomatoes, romaine leaves

Directions:
Slice the peel off of the 3 oranges and then section them out and get rid of any seeds. Chope one orange into chunks and place the other two into the blender.
Add the avocado & dill to the oranges in the blender and process until smooth.
Pour the dressing over the cabbage, toss, add in the additional orange, and toss again.
Spoon this mixture into romaine leaves, top with tomato slices, wrap up and enjoy!
Herb Marinated Mushrooms


Ingredients:
water, cider vinegar, garlic clove, salt, whole black peppercorn, dried thyme, dried oregano, dried chervil, bay leaf, fresh parsley, button mushrooms, bell pepper, red onion, artichoke hearts, cherry tomatoes, butter lettuce leaves

Directions:
Wash vegetables and prepare as directed.
Combine water, vinegar, oil and all herbs and seasonings.
Whisk to combine well and pour over vegetables.
Cover and refrigerate overnight.
Before serving, drain most of marinade.
If serving as a salad, place a butter lettuce leaf or two on a plate and spoon mushrooms onto lettuce.
If serving as an appetizer, serve with party toothpicks.
New Mexico Lowfat Green Chile Cornbread


Ingredients:
egg, stevia, apple cider vinegar, milk, flour, cornmeal, salt, baking soda, green chili

Directions:
Preheat oven to 375.
Mix dry and wet ingredients in separate bowls except the corn and chile.
Clean the chile, remove the seeds and dice them.
Stir the two bowls of wet and dry ingredients together and add the vegetables last.
Pour into a round cake pan and bake for 30-35 minutes. If using mini muffin pans, bake for 15-18 minutes.
Frank and Bean Sandwiches


Ingredients:
American cheese, swiss cheese

Directions:
Preheat the oven to 425*F.  Place bread slices in an ungreased shallow baking pan.
In a small bowl, stir together the beans and frankfurters.  Spread the bean mixture over bread to cover each slice completely, mounding slightly in the center.
Bake for 10 minutes or until heated through.  Place a cheese slice on top of each bean sandwich.  Bake for 2 to 3 minutes more or until the cheese melts.
Mujadara


Ingredients:
olive oil, sweet onions, green lentil, brown basmati rice, water, salt

Directions:
Saute onion in oil until caramelized (about 50 minutes].
While onions are cooking place lentils in saucepan and cover with water by an inch. Bring to boil over medium heat. Reduce to a simmer and cook for 20 minutes. Drain lentils and set aside.
When onions are ready stir in rice, lentils, salt and 2 cups water. Bring to a boil, cover and reduce heat to a simmer.
Simmer for 40 minutes or until rice is tender.
Cheddar-Scallion Buttermilk Biscuits
Category: bread
By lutzflcat

No kneading, no rolling required to make these tasty, tender biscuits. They're the perfect sidekick to soups, chili, and stews, but equally good with a drizzle of honey for a sweet-savory bite.

Ingredients:
2 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon grill seasoning (such as McCormick® Grill Mates® Montreal Steak Seasoning)
¼ teaspoon baking soda
¾ cup cold, unsalted butter, shredded on a box grater
1 ¼ cups buttermilk
¾ cup shredded sharp Cheddar cheese
¼ cup minced green onion, white and green parts
2 tablespoons unsalted butter, melted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside. Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter  and blend with your fingertips until the mixture is crumbly. Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated. Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter. Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 18 biscuits

Calories: 167
Fat: 11.2 g
Saturated fat: 7 g
Carbohydrates: 13.1 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 3.7 g
Cholesterol: 30.4 mg
Sodium: 308.9 mg
Pickled Bologna
Category: appetizers-and-snacks
By harborspringscook

This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!

Ingredients:
2 pounds ring bologna, peeled and sliced into large chunks
4 cups vinegar
1 (4.5 ounce) can chopped pickled jalapeno peppers
1  onion, chopped
1 cup water
1 tablespoon hot pepper sauce
1 tablespoon salt

Directions:
Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 week 2 days
Yields: 2 pounds

Calories: 298.3
Fat: 26.1 g
Saturated fat: 11 g
Carbohydrates: 3.5 g
Sugars: 2.1 g
Dietary fiber: 0.7 g
Protein: 11.5 g
Cholesterol: 52.7 mg
Sodium: 1862.1 mg
Stuffed Rouladen


Ingredients:
Stove Top stuffing mix, salt, pepper, garlic powder

Directions:
Prepare your stove top stuffing as instructed on package- making it with the maximum amount of liquid. Allow it to cool for about 10 minutes.
Unroll one slice of rouldaden at a time- and flatten it with the heel of your hand Place a generous amount of stuffing at the large end of the rouladen Roll the Rouladen so that the stuffing reaches both sides but does not fall out Place each one side by side in your cooking dish
Mix your hot sauce with the pasta sauce Pour the sauce mixture over the rolled rouladen sprinkle with salt, pepper and garlic powder.
Bake in a 350 degree pre heated oven for 45 minutes to 1hour
Remove the rouladen with a spatula- and slice the rolls.
Scoop the excess pasta sauce over the sliced rolls and serve.
Brûléed Mashed Sweet Potatoes


Ingredients:
mashed sweet potatoes, butter, salt, ground cinnamon, ground nutmeg, brown sugar

Directions:
Preheat broiler.
Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes].
Arkansas Green Beans


Ingredients:
green beans, bacon, brown sugar, butter, soy sauce, garlic powder

Directions:
Preheat oven to 350 degrees. Place the drained green beans in a 9×13" baking pan.
Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy]. Sprinkle the bacon pieces on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.
Batter Fried Snails


Ingredients:
egg, water, all-purpose flour, extra virgin olive oil

Directions:
Beat egg & water in a mixing bowl.  Add flour & beat until smooth. Cover & set aside for 1 hour.
Add olive oil, marinara sauce & snails to a heated saute pan.
Simmer on low heat until mix thickens, approximately 10 minutes.
Heat oil to 375.
Divide batter mix into two bowls.
Taking 1 snail at a time, and allowing some sauce to cling, dip into the first bowl of batter to coat. Deep fry until golden brown.
Remove dry on paper towel.
Once dried, dip into the second bowl of batter and fry a second time.
Drain on paper towels and serve.
Double-espresso Brownies


Ingredients:
all-purpose flour, granulated sugar, instant espresso powder, instant coffee, water, butter, margarine, baking soda, buttermilk, egg

Directions:
Heat oven to 375.
Grease bottom and sides of jelly roll pan (or whatever you have, 13x9x2] with butter or shortening or spray with Pam.
In a large bowl combine your dry ingredients (except baking powder].
Heat water and butter to boiling in 1 quart saucepan.
Pour over the flour mixture and stir until smooth.
Stir in baking soda, buttermilk and egg.
Spread evenly in pan.
Bake 18 to 23 minutes or until toothpick entered in center comes out clean.
Cool completely.
Frost with Espresso Frosing.
****Highaltitude use only 1/2 tsp baking soda****.
Simple Chili


Ingredients:
ground beef, stewed tomatoes, tomato sauce

Directions:
Brown ground beef seasoned with salt and pepper (drain].
add all other ingredients and simmer for up to 30 minutes.
I always add everything to a crockpot and cook on low for several hours.
Sesame-Lemon Marinated Chicken


Ingredients:
chicken thigh, fresh lemon juice, lemon zest, water, rice vinegar, onion powder, garlic powder, sesame seeds, lemon rind

Directions:
Wash chicken and pat dry with paper towels.  Set aside.
In a gallon-size zip-lock plastic bag, combine the lemon juice with the next seven (7] ingredients.  Add the chicken; turn the sealed bag to coat and marinate in the refrigerator for eight (8] hours (best overnight]; turn occasionally.
Remove chicken from the marinade; reserving marinade.
Pour the reserved marinade into a small saucepot; bring to a boil.  Reduce the cooking flame; simmer for two (2] minutes.  Set aside.
Coat the grill rack with cooking spray; place chicken on preheated grill over medium heat.  Sprinkle toasted sesame seeds over chicken.
Grill chicken until it is fork tender and juices run clear, turning occasionally and brushing frequently with marinade.
Iyanla's Divine Mac and Cheese


Ingredients:
extra-sharp cheddar cheese, mozzarella cheese, egg, milk, black pepper

Directions:
Preheat oven to 375.  Grease a 2-qt. casserole dish.  Prepare the deluxe macaroni and cheese dinner as directed on the package.  Combine all the cheeses together,  In a small bowl beat the egg, milk and pepper together.  Spoon half the prepared macaroni in the casserole dish.  Top with half the cheese.  Repeat the layers.  Drizzle egg mixture over the top.
Bake about 15 minutes until center is set and macaroni is heated through.
Tasty Stir Fry Szechuan Prawns/Shrimps


Ingredients:
sherry wine, soya sauce, pepper, soya sauce, soya sauce, sherry wine, vinegar, ginger, garlic, sugar, cornflour

Directions:
Peel prawns if necessary and de-vein. mix sherry soya sauce sesame oil and Szechuan pepper together and add the prawns, marinade for at least an hour.
Heat wok; add half of the oil and stir fry the  Garlic, Ginger and vegetables.
Place in warm oven.  Drain Prawns adding the marinade into the stock .  Add remainder of the oil to wok and quickly stir fry the Prawns  for just a minute or two.    add the chicken stock,  soya sauces, sherry, Vinegar, sugar, Sesame Oil and cornflour Add the vegetables back in and quickly stir.
Serve immediately with fried rice or noodles of your choice.
Grandma's Amish Bread


Ingredients:
unbleached all-purpose flour, fast rising yeast, milk, white sugar, unsalted butter, salt, eggs

Directions:
In a large bowl combine 2 cups of the flour with the yeast.
In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
Slowly add the milk mixture to the flour mixture beating well.
Add the eggs and beat well.
Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
Place dough into a lightly oiled bowl, turning once to coat.
Cover bowl with a warm cloth that is slightly damp.
Let rise 30 to 45 minutes or until double in size.
Punch down and divide in half.
Cover portions with the cloth and let rest 10 minutes.
Shape dough into 2 loaves and put into greased loaf pans.
Let rise again until double.
Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
Remove from pans and cool completely on a wire rack.
When completely cool wrap and store in a cool, dry place.
Greek Zoodle Salad
Category: salad
By France C

Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!

Ingredients:
2  zucchini
¼  English cucumber, chopped
10  cherry tomatoes, halved, or more to taste
10  pitted kalamata olives, halved, or more to taste
¼ cup thinly sliced red onion
2 ounces crumbled reduced-fat feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt and ground black pepper to taste

Directions:
Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

Prep time: 15 mins
Total time: 25 mins
Yields: 4 side salads

Calories: 146.6
Fat: 11.1 g
Saturated fat: 2.3 g
Carbohydrates: 9.1 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 5 g
Cholesterol: 5 mg
Sodium: 391.4 mg
Peanut and Pineapple Curry


Ingredients:
pineapple, walnuts, garlic cloves, curry powder, sambal oelek, coconut milk, fish sauce, brown sugar, onion, salt

Directions:
Grind half the peanuts together with half the coconut and set aside.
Peel and core the pineapple.  Cut into 1 1/2 by 1 1/2 inch dice.
Heat the oil in a wok; add the onion and cook until translucent; add the garlic, curry powder and sambal oelek; mix well.
Add the pineapple, coconut milk, fish sauce, sugar and salt, to taste; simmer 5-8 minutes over medium heat, until sauce thickens slightly.
Add the ground peanuts and coconut.
Transfer to a heated platter; garnish with the remaining peanuts and the grated coconut.
Raw Oatmeal


Ingredients:
rolled oats, Splenda sugar substitute, milk

Directions:
"Combine together in a cereal bowl and enjoy!"
Kielbasa Sauce


Ingredients:
kielbasa, boneless chicken, corn syrup, ketchup, mustard, horseradish, Tabasco sauce, Worcestershire sauce, tomato sauce, parmesan cheese, red currant jelly

Directions:
"Boil & slice all meat for 1 hour each. Save broth of chicken and add 3/4 cup to sauce while simmering.  Mix all ingredients of sauce & cook on low heat. Add meat & continue to simmer for 1 hour."
Indian Summer Cocktail


Ingredients:
lemon wedge, spiced rum, citrus-infused vodka, spiced apple cider

Directions:
Pour mulling spices/spiced cider mix into a saucer. Run the lemon wedge around the rim of a chilled martini glass to moisten.  Turn the class upside down, rotate its rim through the spices, then turn the glass right-side up.
Twist the orange spiral over the glass to release the oils from the orange skin, set the spiral aside, then add the bitters.
In a shaker half-filled with cracked ice; combine the rum, vodka and cider.  Shake well and strain into the martini galss.
Garnish the glass with the orange spiral.
If desired add a light squeeze from the lemon wedge.
Makes one 6-ounce Indian Summer.
Parmesan Fried Mushrooms


Ingredients:
fresh mushrooms, all-purpose flour, egg, milk, parmesan cheese

Directions:
Wash mushrooms and trim stems to 1/4 inches.
Place flour on a sheet of waxed paper.
Place breadcrumbs on second sheet of waxed paper.
Mix egg and milk together in bowl.
Roll mushrooms in flour to coat lightly.
Dip mushrooms in egg mixture and roll in bread crumbs.
Drop a few mushrooms at a time in hot oil (375] in electric skillet of deep fryer.
Fry until golden brown, about 1/2 minute on each side.
Drain on paper towels.
Dip in Parmesan cheese while warm.
Bulgur Pilaf With Pea Pods


Ingredients:
chicken broth, water, dried thyme leaves, Bulgar wheat, canola oil, sugar snap pea, red bell pepper, green onion

Directions:
In a 2 quart saucepan heat broth, water and thyme to boiling. Stir in bulgur. Cover and simmer 15 to 20 minutes, stirring occasionally, until bulgur is tender and water is absorbed.
Meanwhile in an 8 inch skillet, heat oil over medium high heat. Add peas, peppers and onion. Cook 3-4 minutes, stirring frequently until tender.
Stir snap pea mixture into cooked bulgur.
Roast Goose With Apples


Ingredients:
goose, black pepper, garlic, fresh thyme sprig, fresh sage, onion, water, shallots, red apple, green apple

Directions:
If your goose is frozen, place in the refrigerator 24-48 hours before roasting to thoroughly defrost.  Remove the goose from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 400 degrees. Remove the neck and giblets, rinse goose thoroughly with cold running water, and pat dry with paper towels. Trim as much of the access fat as possible from the opening of the cavity.
With the point of a sharp knife, prick the skin all over the goose, making sure not to pierce the flesh at all. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert the garlic, apple, onion, shallots, thyme, sage and bay leaf. Tie the legs together with a piece of kitchen twine. Sprinkle the outside of the goose with salt and pepper, and place in a shallow roasting pan (breast side up]. Carefully pour the water into the pan (this will prevent the grease that drips into the pan from burning].
Roast the goose in the oven until it turns a golden brown, about one hour. Every 30 minutes or so, use a baster to remove the grease from the pan. After 1 hour of roasting, reduce the heat to 325 degrees . Roast until the goose is very well browned all over and an instant read thermometer inserted into a breast (not touching the bone] reads 180 degrees (about 1 hour after reducing the heat].
Remove the goose from the oven and place on a platter. Allow it to rest for 15-20 minutes before serving. Dress with apples and herbs, if desired.
Williams-Sonoma Chicken and Vegetable Stracciatella


Ingredients:
broth, garlic cloves, carrot, celery, parmesan cheese, fresh flat-leaf parsley, boneless skinless chicken breast, eggs

Directions:
Cut chicken breasts into 1/2 inch thick slices.
In a saucepan, combine the stock and garlic and bring to a boil over medium-high heat.
Add the carrot and celery, cover, and cook until the vegetables are just tender, about 4 minutes.
Add the parmesan, 2 TBS of the parsley, the chicken and the spinach.
Return to a simmer and cook until the chicken is just cooked through, the spinach is wilted but still bright green and the cheese is melted, about 2 minutes.
Remove from the heat.
Pour the eggs into the soup and stir back and forth with a fork until white threads of cooked egg appear.
Season to taste with salt and pepper.
Ladle into warmed bowls and garnish with the remaining 2 TBS of parsley.
Serve immediately.
Doughnut Bread Pudding
Category: desserts
By EMERALDCITYJEWEL

Don't pass up those day-old doughnuts in the grocery store. They make great bread pudding! Just about any kind of raised yeast doughnuts work except for jelly. Apple fritters are even good. I sometimes use a combination of cinnamon, glazed, sugared doughnuts and apple fritters for an interesting combination. You don't have to add any extra fat and very little (if any) extra sugar depending on taste.

Ingredients:
4  stale raised glazed donuts
½ cup raisins or other dried fruit
2  eggs (room temperature)
1 (12 fluid ounce) can evaporated milk
2 tablespoons white sugar  (Optional)
1 teaspoon vanilla extract
¼ teaspoon almond extract  (Optional)
1 teaspoon grated orange zest
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish. Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying. Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 328.7
Fat: 13.6 g
Saturated fat: 4.8 g
Carbohydrates: 44.3 g
Sugars: 24.2 g
Dietary fiber: 1.9 g
Protein: 9.5 g
Cholesterol: 80.3 mg
Sodium: 310.8 mg