xiaoxl/recipe_data huggingface dataset:
Zucchini, Black Bean, and Rice Skillet


Ingredients:
canola oil, zucchini, green bell pepper, water, monterey jack and cheddar cheese blend

Directions:
Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
White Chocolate and Stem Ginger Blondies


Ingredients:
butter, light muscovado sugar, egg, ground ginger, baking powder, bicarbonate of soda, vanilla, plain flour

Directions:
1. Mix melted butter and sugar. Add egg and mix until combined.
2. Mix flour, ground ginger, baking powder and bi carb. Add to the wet mixture gradually and use a spatula to gently fold it inches.
3. Add vanilla, preserved ginger and white chocolate. Fold to combine. Do not over-mix.
4. Add mixture to a greased, lined 9" square pan. Bake at 180°c for 18-20 mins until a skewer comes out coated with moist crumbs rather than wet batter.
5. Cool in tin. Turn out and portion. Nice when topped with caramelised white chocolate ganache as per photo.
Carrots in Raspberry Chambord Sauce


Ingredients:
carrots, brown sugar, salt, frozen raspberries, cornstarch, Chambord raspberry liquor, salted butter, white pepper, lemon, zest of

Directions:
Boil the carrots in water to cover with 1 tablespoon brown sugar and 1 tablespoon salt in a large pot until fork tender, about 10 minutes. Drain well.
To prepare the sauce, drain the juice from the thawed raspberries into medium saucepan. Stir in cornstarch and heat over medium heat, stirring constantly, until the juice thickens. Stir in the Chambord and gently fold in the raspberries.
When ready to serve, reheat the carrots by sauteing in butter in a large skillet over medium-high heat for about 2 minutes. Sprinkle with remaining 1/4 cup brown sugar, remaining 1 teaspoon salt, white pepper and lemon zest.
When finished cooking, mound the carrots attractively on a platter, leaving a border around the edge. Spoon the bright red raspberry sauce into the border around the carrot mound and serve hot.
Muffinlettas


Ingredients:
English muffins, provolone cheese

Directions:
"Place the muffins on your work surface, cut sides up. On each muffin, stack 1 piece cheese, 3 slices salami, 2 slices ham, 1 tablespoon olives, and 1 pepperoncini."
2-Step Beefy Taco Joes
Category: uncategorized
By Anonymous

Ground beef is cooked in the skillet and seasoned with a bold combination of Campbell's® Condensed Tomato Soup and Pace® Thick & Chunky Salsa, served on a sandwich bun and crowned with shredded Cheddar cheese.

Ingredients:
1 pound ground beef
1 (10.75 ounce) can  Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 cup Pace® Thick & Chunky Salsa
½ cup shredded Cheddar cheese
8 roll (blank)s Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds

Directions:
Brown ground beef in skillet. Pour off fat. Add soup and salsa. Heat through. Top with cheese. Serve on rolls. Serve with French fries and corn on the cob. For dessert serve chunky applesauce.

Cook time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 386.6
Fat: 14 g
Saturated fat: 5.1 g
Carbohydrates: 44.2 g
Sugars: 10.7 g
Dietary fiber: 6.3 g
Protein: 19.9 g
Cholesterol: 46.8 mg
Sodium: 894.7 mg
The Avocado Cocktail


Ingredients:
lime juice, lemon juice, Hass avocado, mint leaves

Directions:
Macerate the avocado and the mint leaves., Add all the ingredients and ice in the shaker., Serve in an old-fashioned glass.
Lavender Butter Cookies


Ingredients:
butter, sugar, sugar, egg, vanilla, heavy cream, all-purpose flour, dried lavender blossoms

Directions:
Cream butter and sugar until smooth.
Stir in the egg, vanilla and heavy cream.
Add enough flour to make a dough that clings together.
Stir in crushed lavender buds.
Form dough with lightly floured hands into a roll and wrap in wax paper.
Chill well for 2-3 hours.
Then cut off slices 1/4 inch thick with sharp knife.
Place on baking sheets about an inch apart.
Bake in a preheated 350 oven about 15 minutes or edges just start to turn lightly brown.
Do not over bake, so watch carefully.
Remove cookies to rack to cool completely.
Note: These really taste wonderful when complely cold.
One may sprinkle on some lavender-scented powdered sugar.
A lovely tea time cookie.
Tuna on Toast
Category: seafood
By MYEERAH

Easy, fast, and delicious!

Ingredients:
1 (10.75 ounce) can  condensed cream of mushroom soup
2  hard-cooked eggs, sliced
1 (5 ounce) can tuna, drained
6 slices whole wheat bread

Directions:
Make cream of mushroom soup according to the directions on the can. Stir in canned tuna and egg slices. Heat thoroughly.  Meanwhile, toast bread slices. Spoon tuna mixture over slices of whole wheat toast. Serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 3 servings

Calories: 316.8
Fat: 11.8 g
Saturated fat: 3 g
Carbohydrates: 32 g
Sugars: 1.9 g
Dietary fiber: 2.8 g
Protein: 20.9 g
Cholesterol: 153.9 mg
Sodium: 987.1 mg
Pistachio Gelato 1995  ( Italy)


Ingredients:
unsalted shelled pistachio, granulated sugar

Directions:
Finely grind pistachios with 1/4 cup of the sugar in a food processor.
Combine pistachios with milk, and extract in a heavy saucepot  over medium heat.
Bring to a low boil.
Whisk in a bowl the yolks and the last 1/2 cup sugar.
Gradually whisk the milk mixture into the yolk and sugar tempering.
Return to saucepot over medium low heat.
Stir until custard thickens slightly and leaves a path or ribbon drawn over back of spoon .
This should take about 8 minutes.
Do not boil.
Remove from heat, whisk in the colouring.
Refrigerate the custard until cold, or overnight.
Process now in your ice cream machine according to the manufacturers directions.
Transfer to a covered container when finished.
Place in freezer.
Cajun Mayonnaise


Ingredients:
mayonnaise, nonfat plain yogurt, dried oregano, ground cumin, cayenne pepper, black pepper

Directions:
Combine all ingredients in a small bowl., Refrigerate, covered, until ready to use.
Johnsonville Skillet Mac & Cheese & Kielbasa


Ingredients:
water, elbow macaroni, cornstarch, evaporated milk, sharp cheddar cheese, monterey jack cheese

Directions:
In a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes.
Transfer to a plate and keep warm.
In the same skillet, bring water to a boil.
Add pasta, reduce heat, stir often until pasta is al dente, about 8-10 minutes.  (Do not drain].
In a small bowl, whisk cornstarch, milk and hot pepper sauce.
Gradually add to pasta; cook and stir until slightly thickened, about 2 minutes.
Remove from heat; add cheeses and sausage.
Stir until blended and cheese melts.
Sprinkle with crumbs if desired.
Serve.
Pork Chop Skillet
Category: main-dish
By CHELEE

My family loves this! Very easy to make as it is a one dish meal. Pork chops can be substituted with chicken or smoked sausage.

Ingredients:
2 tablespoons butter
4  boneless pork chops
1 ¼ cups water
1 (6 ounce) package long grain and wild rice mix with herbs
1 (15.25 ounce) can corn, undrained
1 (14.5 ounce) can diced Italian-style tomatoes, undrained

Directions:
Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces. Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 469.1
Fat: 14.2 g
Saturated fat: 6.4 g
Carbohydrates: 56.9 g
Sugars: 7 g
Dietary fiber: 3.7 g
Protein: 31.1 g
Cholesterol: 74.3 mg
Sodium: 1163.8 mg
English Royalty Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, unsalted butter

Directions:
Preheat oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.
Stir in the chocolate chips (or whatever you choose].
Mix in the orange juice to form a dough.  Turn out the dough on a floured surface.  Pat or roll into a 9" circle about 1/2" thick.
With a 2 1/2" fluted biscuit cutter, cut out 12 scones, pushing the scraps together for the last few.
Transfer the scones to the baking sheet.  Bake until golden brown, about 12 minutes.  Cool on racks.
Note:  I have used white chocolate chips and dried cranberries and I prefer either or both to milk chocolate in these.
Sky Blue Potatoes (Aka Blue Cheese Twice-Baked Potato Appetizers


Ingredients:
extra virgin olive oil, sour cream, blue cheese, flat leaf parsley, green onion

Directions:
Preheat the oven to 400 degrees.
In a medium bowl, toss the potatoes with the olive oil.
Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes.  Let them cool.
Scoop out the center of each potato half and place in a medium bowl.  Stir in the sour cream, blue cheese, bacon, and green onion.
Fill each potato skin with the sour cream mixture and garnish with parsley.
Whole Grain Pancake Mix


Ingredients:
rolled oats, wheat germ, brown sugar, whole wheat flour, skim milk powder, baking powder, baking soda, salt, egg, milk, vanilla

Directions:
Mix above ingredients together then place in food processor to mix again.
To make pancakes beat 1 egg, 1 tbsp oil, 1/2 cup milk and 1/4 tsp vanilla together.
Add 3/4 cup pancake mix and mix till just blended.
Let stand 5 minute.
Make pancakes as usual in buttered skillet.
Pickled Egg Appetizer With Pumpkin Ale


Ingredients:
extra virgin olive oil, fresh lemon juice, fine sea salt, white pepper, baby dill pickles, pickled eggs, fine sea salt, fresh cracked pepper, sweet dark mustard, parsley, ale

Directions:
In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
Divide salad on serving plates.
Place 2-sliced pickled eggs, 2-slices Bauernwurst and 4 baby dill pickle slices on salad.
Season Bauernwurst with fine sea salt and fresh cracked black pepper.
Spread Sweet Dark Mustard over Bauernwurst.
Serve with a Cold Shock Top Pumpkin Ale.
Garnish plates with Fresh Parsley Sprigs.
*Chef's Note: Bauernwurst is a German Farmer's Sausage.
Spinach and Orzo


Ingredients:
butter, chicken broth, orzo pasta, onion powder

Directions:
"In a medium saucepan, bring butter, granulated onion powder and chicken broth to a boil. Add orzo and turn the heat to medium low. Cook, stirring occasionally for 10 minutes. Add the torn spinach leaves and continue cooking and stirring about 5 minutes more or until almost all the liquid is gone. Goes great with baked chicken."
Green Curry With Chicken and Eggplant


Ingredients:
chicken, green curry paste, coconut milk, fish sauce, sugar, eggplant, bamboo shoot, kaffir lime leaves, basil leaves, red chili pepper

Directions:
Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes].
Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes]. Garnish with basil leaves and chili pepper before serving. Serve with rice.
Gravy Without the Turkey


Ingredients:
chicken bouillon, water, butter, flour, sage, thyme, pepper

Directions:
In a small pan on medium heat mix the 3 cups of water with the chicken and beef bouillon.  Keep stirring until its all dissolved.  Don't let it come to a boil.  Add the sage, thyme and pepper; mix well and set this aside.
in another pan melt the butter on low heat.  When its all melted add the flour and gravy mix.  Keep stirring till it looks like a paste and all flour is dissolved.
Next add the bouillon mixture into the paste, stir until all the paste has dissolved and you have a gravy consistency. If you like your gravy a bit thinner, you can add water to thin it out.
ENJOY!
Homemade Marinara Sauce


Ingredients:
olive oil, garlic, tomatoes, salt, black pepper, fresh basil, fresh parsley

Directions:
If fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead.
To balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes.
Heat oil in a large saucepan over medium heat.
Add garlic; cook 2 minutes, stirring frequently.
Add tomato, salt, and pepper; bring to a boil.
Reduce heat; simmer 25 minutes, stirring occasionally.
Stir in basil and parsley, and cook 1 minute.
Serve over pasta.
White Bean and Tuna Salad


Ingredients:
cannellini beans, solid white tuna, tomatoes, red onion, kalamata olive, fresh lemon juice, Dijon mustard, olive oil, fresh basil, lettuce leaf

Directions:
Combine beans, tuna, tomato, onion and olives in large bowl; combine lemon juice and mustard; gradually whisk in oil; add to salad; mix in chopped basil; season to taste; line 4 plates with lettuce leaves; spoon salad over; enjoy!
Note:  this salad makes an exceptional sandwich 'wrap'; use warmed Greek pita bread.
World's Best  Pumpkin Bread


Ingredients:
pecans, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, butter, sugar, brown sugar, vanilla, eggs, pumpkin, evaporated milk, maple syrup, cream cheese, butter, honey, powdered sugar

Directions:
Heat oven 350., Combine the nuts, flour, baking powder and soda, cinnamon, nutmeg and salt., In another bowl beat butter at medium speed for 30 seconds., Add sugars and vanilla.  Beat 2 minutes., Add eggs one at a time until blended., Stir in pumpkin., Add dry mix and milk, alternating 1 cup at a time until incorporated., Pour into 2 sprayed loaf pans., Bake 1 hour., Let cool in pans for 15 minutes., Remove to racks.  Brush with syrup.  Let cool., If desired beat together the cream cheese, butter, honey and sugar until smooth., Serve with bread.
Fried Cauliflower (Egyptian Style)
Category: fruits-and-vegetables
By Marmar

The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter.

Ingredients:
2 teaspoons ground cumin
1 head cauliflower, cut into florets
1 cup all-purpose flour
1  egg
2 cloves garlic
1 teaspoon ground cumin
1 tablespoon tomato paste
salt to taste
¼ cup milk, or as needed
2 cups vegetable oil, or as needed

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate. Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed. Heat oil in a deep skillet to about 350 degrees F (175 degrees C). Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 283.9
Fat: 13.4 g
Saturated fat: 2.1 g
Carbohydrates: 34.2 g
Sugars: 4.9 g
Dietary fiber: 4.8 g
Protein: 8.7 g
Cholesterol: 47.7 mg
Sodium: 102.5 mg
Cheese/ Broccoli/ Ham Chowder


Ingredients:
chicken broth, celery, carrot, onion, fresh broccoli, butter, flour, salt, pepper, milk, Tabasco sauce, Velveeta cheese

Directions:
In a large saucepan combine broth, celery, carrots and onion. Bring to a boil and reduce heat. Simmer, covered, about 5 minutes. Add broccoli. Cook until tender crisp. Do not drain.
To make sauce melt butter in a large saucepan. Blend in flour, salt, and pepper. Cook- stirring for 1 minute. Stir in milk. Cook until thickened. Add tabasco to taste. Stir in cheese and cook, stirring often, until melted. Stir in ham.
Combine cheese mixture and undrained veggie mixture. Stir to blend.
Easy Brazilian Black Bean Stew
Category: soups-stews-and-chili
By TYLOR9

Traditional Brazilian black beans (feijoada) can take quite some time to prepare. Considering I spend most of my time chasing after 2 small children, I've come up with this recipe for a very quick feijoada. This goes very well with white rice.

Ingredients:
2 strips bacon, diced
½ cup minced onion
½ cup minced green bell pepper
2 tablespoons chopped fresh cilantro  (Optional)
2 cloves garlic, minced
1  bay leaf
2 (15 ounce) cans black beans, drained
½ cup chicken broth, or more as needed
1 teaspoon vinegar
salt and ground black pepper to taste
1 dash hot sauce to taste  (Optional)

Directions:
Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes. Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

Prep time: 15 mins
Cook time: 19 mins
Total time: 34 mins
Yields: 8 1/2 cup servings

Calories: 117.4
Fat: 1.3 g
Saturated fat: 0.4 g
Carbohydrates: 19.4 g
Sugars: 0.8 g
Dietary fiber: 7.7 g
Protein: 7.6 g
Cholesterol: 2.9 mg
Sodium: 556.5 mg
Broccoli Cheese Soup


Ingredients:
onion, margarine, butter, unsifted flour, water, instant chicken bouillon, chicken bouillon cubes, Worcestershire sauce, cheddar cheese, half-and-half

Directions:
In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
Gradually stir in water then broccoli, bouillon and worcestershire.
Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
Add cheese and cream. Cook and stir until cheese melts and soup is hot (DO NOT BOIL].
Refrigerate leftovers.
Triple D Fudge Cake


Ingredients:
sugar, water, flour, baking soda, salt, butter, eggs, milk, vanilla, heavy cream, salt, corn syrup

Directions:
Cake.
PREHEAT oven to 350°F Microwave chocolate, 1/2 cup of the sugar and the water in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute
Stir until chocolate is completely melted. Cool to lukewarm.
MIX flour, baking soda and salt; set aside.
Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Add flour mixture alternately with the milk, beating until well blended after each addition. Add chocolate mixture and vanilla; mix well.
Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean.
Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Ganache:.
Bring cream to a boil. Add in corn syrup and salt. Turn off heat, add chocolate in and stir till melted and smooth.
Let cool till its the right consistency to frost.
Take half the ganache and whip it till it turns light and thick.
Place one cake layer down. Top with whipped ganache (save some ganache, dont use all of it]. Top with 2nd cake layer and crumb coat the whole cake with a thin layer of whipped ganache. Place in fridge to set.
After it is set, pour the other half of the ganache (unwhipped ganache] over the cake and let set inthe fridge.
I suggest you remove the cake from the fridge about 30 minutes before serving or you are going to have a hard time cutting it and eating it.
Olie Bollen
Category: bread
By rita

This recipe was handed down to me by my mother. It is a Dutch favorite on New Year's Day. I spent New Year's Day with my in-laws for the first time and brought this tradition with me. They were very impressed with this delicious doughnut-like treat.

Ingredients:
2 (.25 ounce) packages active dry yeast
½ cup lukewarm water (110 degrees F to 115 degrees F)
4 ½ cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
2  eggs, beaten
1 ½ cups milk
1 ½ cups chopped apple
1 cup raisins  (Optional)
1 quart vegetable oil for frying
white sugar for decoration

Directions:
Warm oven on lowest possible temperature setting. Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended. Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour. Heat the oil for frying to 350 degrees F (175 degrees C) in a heavy bottomed, deep skillet. Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dust with sugar while warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 339.5
Fat: 9.4 g
Saturated fat: 1.7 g
Carbohydrates: 57 g
Sugars: 17.6 g
Dietary fiber: 2.4 g
Protein: 7.8 g
Cholesterol: 33.4 mg
Sodium: 221.4 mg
Whole Wheat Wraps
Category: bread
By Tracy Struthers

These are great!  Make your favorite Mexican dish, or alternate sandwiches or even cut these in wedges and fry for whole wheat tortilla chips! You may omit the baking powder if you wish.

Ingredients:
4 cups whole wheat flour
1 teaspoon salt
¼ teaspoon baking powder
1 cup warm water

Directions:
In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed. Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes. Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness. Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 16 wraps

Calories: 101.7
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 21.8 g
Sugars: 0.1 g
Dietary fiber: 3.7 g
Protein: 4.1 g
Sodium: 152.5 mg
Hot Feta


Ingredients:
feta cheese, olive oil

Directions:
Preheat oven to 180 C., Cut two 40cms lengths of foil and layer on top of each other., Top with a piece of baking paper., Place feta in middle of baking paper., Sprinkle with thyme or other herbs., Season with salt and pepper., Drizzle with oil., Fold paper and foil edges and turn upwards to seal and form a parcel., Place parcel on a baking tray., Bake 20 minutes till feta is heated through and slightly soft., Serve warm with crackers and olives.