xiaoxl/recipe_data huggingface dataset:
Traditional Amish Macaroni Salad


Ingredients:
elbow macaroni, onion, celery, red bell pepper, prepared yellow mustard, white sugar, white vinegar, salt, celery seed

Directions:
Bring a pot of lightly salted water to a boil.
Add macaroni, and cook for 8 to 10 minutes, until tender.
Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.
In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
Pour over the vegetables, and stir in macaroni until well blended.
Cover and chill for at least 1 hour before serving.
1950s Picture Salad:  Peach and Cottage Cheese


Ingredients:
"lettuce cups"

Directions:
Put a lettuce cup on each salad plate.  This is a leaf of lettuce that is curled to form a cup-like shape.
Place one peach half in each cup.
Top with about 1/2 cup cottage cheese mixed with chives.
NOTE:  Other Picture Salads:  All are to be seved on cups of salad greens.
Pineapple Chunks 'n' Cherries:  Arrange these two in lettuce cups.  If using fresh cherries, it is nice to pit them.
Apricot 'n' Cream Cheese:  Use drained apricot halves, cut side up.  Top with softened cream cheese and chopped dates.
Pineapple-Banana Nut:  Plae fluted sliced bananas (which have been dipped in pineapple syrup] on rained pineapple slices.  Sprinkle with salted peanuts.
Molded fruit Cocktail:  Fold well-drained fruit cocktail into slightly thickened fruit jello, using the syrup for part of the liquid used to make the jello.
Blushing Pear:  Put 2 pear halves together with softened cream cheese.  Sprinkle paprika on one side to make a blush.  Top with cream cheese green pepper, and a water cress stem.
Maggie's Stuffed Tomato


Ingredients:
tomatoes, cucumber, fresh cilantro, fresh basil, cottage cheese, salt, black pepper, paprika

Directions:
Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top. **Do not discard removed portion.**.
Use a spoon to remove any seeds remaining inside the tomato (so that the result is not too runny], and pour out any remaining liquid, then use a knife to remove any seeds attached to the removed portion, and then chop that portion into small pieces and set aside.
In a small bowl, combine all ingredients except for the now hollow tomato, and spoon the mixture into the tomato. If served in a small bowl, it's fine if some overflows.
If desired, garnish with small sprig of cilantro and another dash of black pepper (fresh ground is best] or a dash of paprika.
Enjoy!
Pretty Cake Pops
Category: desserts
By Les

Mini cake and frosting balls coated in a hard shell, finished with a sucker stick for a bite-size dessert treat!

Ingredients:
1 (15.25 ounce) package yellow cake mix
1 cup water
3  eggs
½ cup vegetable oil
1 (16 ounce) container prepared vanilla frosting
¼ cup multicolored candy sprinkles, or as needed  (Optional)
1 (24 ounce) package vanilla almond bark, or as needed
1 package paper lollipop sticks
1 12x12-inch block of styrofoam

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper. Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan. Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling. Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes. Pour candy sprinkles into a bowl. Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work. Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.

Prep time: 1 hr
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 30 pops

Calories: 290.9
Fat: 16 g
Saturated fat: 6.2 g
Carbohydrates: 35.4 g
Sugars: 29.5 g
Dietary fiber: 0.3 g
Protein: 2.8 g
Cholesterol: 23.7 mg
Sodium: 149.8 mg
Edamame Rice Bowls


Ingredients:
brown rice, edamame, dried cranberries, feta cheese, kalamata olives, cilantro, olive oil, lime juice, red pepper flakes

Directions:
Bring 1 1/4 cups water to a boil, stir in rice and season with salt.  cover, reduce heat to medium low and simmer 45 minutes or until rice is tender.
Bring 2 cups salted water to a boil, add edamame and cook 2 minutes or until tender; drain and set aside.
Toss together rice, edamame, cranberries, feta, olives, cilantro, oil, lime juice and red pepper flakes in a large bowl.  Season with salt and pepper.
Spaetzle in Herbed Tomato Cream Sauce


Ingredients:
garlic cloves, fresh chives, fresh basil leaves, dried basil leaves, sour cream, mayonnaise, spaetzle noodles

Directions:
Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
Shrimp Pesto Pizza


Ingredients:
oregano, salt, pepper, pesto sauce, red pepper flakes

Directions:
Cook pizza dough according to directions., Toss shrimp with oregano, salt, and pepper., When the pizza crust directions call for it, spread the pesto onto the crust., Top with crumbled goat cheese., Top with shrimp., Sprinkle with red pepper flakes., Cook for 10-12 more minutes.
Sweet and Sour Barbequed Picnic Drums


Ingredients:
chicken drumsticks, kosher salt, fresh ground black pepper, apple cider vinegar, Worcestershire sauce, garlic cloves, fresh thyme, marmalade, Dijon mustard, light brown sugar, crushed red pepper flakes

Directions:
Generously sprinkle the chicken with some salt and pepper. Let sit for 10 minutes, and then transfer to a large resealable plastic bag. Combine 1/2 cup of the apple cider vinegar, the vegetable oil, Worcestershire sauce, garlic and thyme in a glass measuring cup. Pour the mixture over the chicken and seal the bag, squeezing out as much air as possible. Place the bag in the refrigerator and allow the chicken to marinate for at least 2 hours and up to 8 hours.
Meanwhile, prepare the sauce. Combine the remaining 1/2 cup apple cider vinegar, the marmalade, mustard, sugar, salt and crushed red pepper flakes in a medium saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves and the mixture is slightly thickened, about 10 minutes. Set aside until ready to use.
Prepare an outdoor charcoal grill to medium-high heat, placing the coals on one side of the grill for direct and indirect heat.
Remove the chicken from the marinade and pat dry. Grill the chicken on the direct heat until charred on all sides, about 8 minutes per side, turning and basting often. Finish the wings on the indirect heat side until an instant-read thermometer registers 160 degrees F, the wings will be golden and caramelized, about 15 minutes.
Cook's Note:
If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.
Zucchini Bread


Ingredients:
eggs, sugar, vanilla, flour, baking powder, baking soda, cinnamon, salt, clove, ginger, nutmeg, allspice, zucchini, pecans

Directions:
Heat oven to 350°; Beat eggs, sugar, oil and vanilla together until smooth; stir in flour, baking powder, baking soda, cinnamon, salt, ground cloves, ginger, nutmeg and allspice until just combined; stir in zucchini and pecans.
Spoon into two greased 8x4-inch loaf pans, filling 3/4 full; bake until golden and a cake tester tests clean, about 1 hour.
Cookie Dough Ice Cream


Ingredients:
ice cream sandwiches, milk

Directions:
place all ingredients in blender, blend until smooth.
serve right away if wanted to be a smoothie, put in freezer for 5 hours if wanted to be ice cream.
Delicious Pecan Patties


Ingredients:
quick oats, pecan meal, garlic powder, onion powder, salt, poultry seasoning, cold water, soy sauce, firm tofu

Directions:
Crumble tofu and knead all ingredients together.
Form into patties.
Fry slowly in pan.
Cover with mushroom soup and bake @ 350 for 30 minutes. Or serve as is with your favorite gravy.
If desired you may substitute walnut pieces for pecan meal.
You may add one handful of Brewer's yeast.
May add extra oats and water.
Sauteed Zucchini


Ingredients:
butter, onion, zucchini, soy sauce, parmesan cheese

Directions:
Lightly brown the butter. Add onions and sautee until soft.
Add Zucchini and a splash of soy sauce, salt and pepper. I also add a little seasoning such as Mrs. Dash. Mix well. Sprinkle generously with grated parmesan cheese.
Reduce heat, cover pan and allow zucchini to steam-cook until soft but not too mushy.
Sprinkle with Parmesan Cheese again before serving.
Baked Green Beans in Catalina Marinade


Ingredients:
frozen green beans, ham, onion, dry dill weed, olive oil, parmesan cheese

Directions:
Empty frozen, thawed green beans into refrigerator container.
Cover with 8 oz. Catalina dressing.
Seal in plastic wrap and refrigerate overnight or at least several hours before preparing.
At the time of preparation, drain the beans of the dressing and place in a greased (1 1/2 quart] baking dish.
Stir into beans the ham, onion and dill weed.
Drizzle with olive oil and dust with a little grated Parmesan cheese.
Seal in foil or use a tight fitting lid on the baking dish and bake at 350° about 20-30 minutes til beans are tender/crisp and mixture is piping hot.
(serves 4-6].
Easy Mango Banana Smoothie
Category: drinks
By babysitter5

As a babysitter, I always look for quick, easy, healthy, and delicious recipes. Here is a great one!

Ingredients:
2  mangos - peeled, seeded, and sliced
2  bananas
2 cups vanilla yogurt
2 cups milk

Directions:
Blend mangos, banana, vanilla yogurt, and milk in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 133.2
Fat: 2.2 g
Saturated fat: 1.3 g
Carbohydrates: 24.4 g
Sugars: 20.5 g
Dietary fiber: 1.4 g
Protein: 5.5 g
Cholesterol: 7.9 mg
Sodium: 66.5 mg
Red, White and Blue Parfaits


Ingredients:
boiling water, berry blue gelatin mix, Jello gelatin, cold water, marshmallows

Directions:
Stir 1-cup boiling water into each package of gelatin in separate bowls two minutes or until completely dissolved. Stir in 1/2-cup cold water into each bowl of gelatin. Pour into separate 8-inch square pans. Refrigerate three hours or until firm. Cut each pan into 1/2-inch cubes.
Layer blue gelatin cubes, 2-cups of the whipped topping and red gelatin cubes in eight dessert dishes. Dollop each with whipped topping.
Flatten mashmallows; cut into star shapes. Moisten slightly and sprinkle with colored sugar. Place on top of parfaits. Refrigerate until ready to serve.
Pork Chops in Garlic Mushroom Sauce
Category: main-dish
By April Broxton

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Ingredients:
2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

Directions:
Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 198.9
Fat: 13.4 g
Saturated fat: 6.4 g
Carbohydrates: 3.1 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 16.3 g
Cholesterol: 53.9 mg
Sodium: 332.7 mg
Blueberry and Lemon Ricotta Cheesecake (Gluten-Free)


Ingredients:
butter, coconut oil, eggs, ricotta cheese, lemon, fresh blueberries

Directions:
Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
Add melted butter or coconut oil and mix well.
Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
Zest a lemon and then cut the lemon in half and juice it.
Preheat oven to 325°F/165°C degrees.
In another bowl, mix egg yolks, sugar, and almond extract.
Add ricotta cheese, and lemon zest and juice and mix well.
Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
Bake in the oven for 80 minutes.
Cool and refrigerate for several hours or overnight.
Remove the cheesecake from the springform, infuse love, and serve!
Seitan Cutlets


Ingredients:
vegetable broth, soy sauce, vital wheat gluten, vegetable broth, soy sauce, olive oil, garlic cloves, lemon zest

Directions:
Boil the 6 c vegetable broth with the 3 T soy sauce.  Turn off heat and keep covered.
Combine the 1/2 c cold vegetable broth, the 1/4 c soy sauce, olive oil, garlic and lemon zest.  Mix.
Add to wheat gluten and mix until wet ingredients are absorbed.  Use your hands to knead for about 3 minutes, until dough is elastic.
Divide into 6 equal pieces; stretch each into an oblong cutlet shape that is less than 1/2" thick.  Use your body weight to press and shape it on a hard surface; there will be some resistance but just keep at it.
Pour the heated vegetable broth into a 9x13" glass baking dish or ceramic casserole.  Place the cutlets in the broth, then bake for about 30 minutes uncovered, turn the cutlets over with tongs, and bake for an additional 20 minutes.
Remove from the oven and place the cutlets in a colander to drain.  The cutlets are now ready to use in whatever seitan recipe you choose.
If you have extra seitan, store it in the cooking liquid in a tightly covered container.
Apple BBQ Sauce Chicken Wings


Ingredients:
ketchup, apple cider vinegar, soy sauce, white pepper, garlic powder, apple, onion, green peppers, pepper, paprika, chili powder, dry mustard

Directions:
Preheat oven to 425°F.
Combine first 6 ingredients and process the apple, onion, and green pepper in a food processor. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes.
While the sauce is heating up,place all the Rub ingredients in a bowl and stir together with a spoon.  Rub chicken wings on all sides with the spice mixture.
Arrange chicken wings in a pan that you have lined with foil and sprayed with cooking spray.
Bake in preheated oven for 15 minutes.
After wings have baked for 15 minutes, remove from oven, pour sauce over the wings making sure they are coated on all sides and return to oven.
Bake for 20 more minutes turning occasionally (every 4 to 5 minutes] so that they are well coated.
Remove from oven and enjoy!
Authentic Chile con Queso
Category: appetizers-and-snacks
By Melony1976

This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.

Ingredients:
2 tablespoons vegetable oil
½  onion, diced
1  tomato, diced
10 large roasted green chile peppers, seeded and chopped
½ cup shredded queso asadero (white Mexican cheese)
¼ cup shredded Monterey Jack cheese
¼ cup milk
salt to taste

Directions:
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk.  Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 115.3
Fat: 6.8 g
Saturated fat: 2.6 g
Carbohydrates: 10.7 g
Sugars: 5.9 g
Dietary fiber: 1.7 g
Protein: 4.8 g
Cholesterol: 11.2 mg
Sodium: 75.9 mg
Megadarra, Esau's Dish, or Lentils With Rice


Ingredients:
butter, olive oil, green lentils, brown lentils, water, rice, ground cumin, ground allspice, salt, pepper, garlic clove, onions, yoghurt

Directions:
Heat half the butter or oil (2tbsp] in a large, heavy pan, then add the lentils and stir over a medium heat for a couple of minutes.
Add the water, bring to the boil, then reduce the heat and simmer for 15 minutes.
Add the rice, cumin and allspice, then return to the boil and mix well.
Reduce the heat and simmer until the lentils and rice are tender and all the liquid has been absorbed (probably about 15-20 minutes].  Keep an eye on it - depending on the type of rice and lentils you use, you may need to add more water.  When cooked, season to taste with salt and pepper.
Meanwhile, heat the remaining butter or oil in a small frying pan, and fry the sliced onions until they are dark golden in colour, adding the garlic towards the end of the cooking.
When ready to serve, mix about three-quarters of the fried onion into the rice and lentil mixture, then transfer the mixture into a large serving dish.  Pour the yoghurt on top, and garnish with the remaining fried onion.  Serve immediately.
Quark (Homemade Cheese)
Category: world-cuisine
By Darin R. Molnar

I discovered Quark at a farmers market and instantly fell in love, but it's been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.

Ingredients:
2 cups milk
½ cup buttermilk

Directions:
Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature. Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

Prep time: 5 mins
Cook time: 15 mins
Total time: 16 hrs 20 mins
Yields: 2 Cups

Calories: 73.3
Fat: 2.7 g
Saturated fat: 1.7 g
Carbohydrates: 7.2 g
Sugars: 7.2 g
Protein: 5 g
Cholesterol: 11 mg
Sodium: 82.2 mg
Dump Coke/Bbq Chicken (Oamc)


Ingredients:
chicken pieces, barbecue sauce, garlic powder, onion powder

Directions:
Mix  barbecue sauce, garlic powder, onion powder, coke, salt and pepper in large freezer bag.
Add chicken.
Freeze.
When ready to serve thaw in fridge.
Cook in oven or grill.
In oven, place in pan sprayed with Pam.
Cook at 350 for about 30 minutes.
Baste with marinade during cooking.
Liverwurst Ball


Ingredients:
cream cheese, Grey Poupon mustard, red onion, walnuts

Directions:
Blend the Liverwurst and cream cheese together., Add the other ingredients except the walnuts., Roll into a ball., On waxed paper roll the ball in chopped walnuts., Refrigerate for at least an hour., Serve with rye crackers or bread sticks.  Enjoy!
Pain Perdu II


Ingredients:
eggs, white sugar, milk, orange zest

Directions:
In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.
Peanut Brittle in a Jiffy


Ingredients:
white sugar, white corn syrup, salted peanuts, vanilla, butter, baking soda

Directions:
Mix the sugar and corn syrup well in at least an 8-cup microwaveable dish (It's easier if you have something with a handle on it].
Microwave on high for 3-1/2 minutes, stirring after the first two minutes.
Add peanuts to sugar and syrup mixture and microwave on high for 4 minutes, stirring at two minute intervals.
Add vanilla and butter, stir, and return to microwave for 1 minute on high.
Remove from microwave and stir in baking soda (it will bubble up here, hence the 8 cup container!!].
QUICKLY pour onto lightly greased cookie sheet and cool in fridge for 15 minutes.
Break apart and store in airtight container.
French Potato Salad With Anchovies


Ingredients:
potato, white wine, cider vinegar, olive oil, green onions, salt, pepper, fresh parsley, fresh chives

Directions:
Cook potatoes in lightly salted water until done (ca 20 minutes]. Cool slightly, but peel while still warm. Slice into 1 cm / 1/2 inch pieces.
Mix wine, apple vinegar, olive oil and chopped green onions and heat in large skillet or wok at medium-low temperature. Add sliced potatoes and shake skillet, so that the liquid covers the potatoes or mix potatoes carefully to cover them. Season with salt and pepper. Turn the temperature up and cook until potatoes have absorbed most of the dressing.
Slice the anchovies and mix with the chopped parsley and chives in a small boil. Add the reserved oil from the anchovies and stir. Mix carefully with the potatoes and remove them from the heat.
Put on individual plates or in a bowl. Serve while still warm or at room temperature.
2 Vegetarian Dips (Served W/Crudites & Baguette Bread)


Ingredients:
sun-dried tomato, olive oil, capers, garlic cloves, lemon rind, lemon juice, fresh thyme, sunflower seeds, tofu, olive oil, wheat germ, carrot, fresh dill

Directions:
FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.