xiaoxl/recipe_data huggingface dataset:
Prairie Potatoes (Easy Microwave Fix)


Ingredients:
potatoes, butter, milk, corned beef, corn, chutney, cheddar cheese

Directions:
Prick potato skins. Wrap ea potato in kitchen paper & cook on HIGH for 10 minutes. Turn the potatoes over & cook for 7 more minutes. Allow to stand for 5 minutes.
Cut potatoes in half & scoop out the flesh into a bowl. Add butter + milk & mash well. Stir in corned beef, corn, chutney, half of the cheese & salt + pepper.
Spoon filling into potato skins & top w/remaining cheese. Cook on HIGH for 4 minutes & serve immediately.
Sherry and Butternut Squash Soup


Ingredients:
olive oil, celery, cooking sherry, chicken broth, chicken bouillon, water, butter, half-and-half, onion powder

Directions:
In one pan, stir fry the celery in a small portion of olive oil. When softened, add a quarter cup of sherry and cover immediately. Let simmer for 5 minutes. Add 1/4 cup chicken broth and continue to simmer.
In a separate large saucepan, stir fry the squash on medium heat until bright orange.
Pour in remaining sherry and cover immediately. Let simmer for 5-10 minutes.
Add in remaining chicken broth and add in bouillon. Add enough water so that the squash is completely covered, about 2 cups. Let cook until completely tender (you can test with a fork; if it goes completely through without resistance, it's done].
Combine butternut mixture and celery mixture into a large blender and blend until completely smooth.
Pour back into the large saucepan. Add butter, half and half, onion powder and garlic salt. When the butter is done melting in, you're done.
Garnish with cheddar and sour cream, if desired.
Amarula Frappé


Ingredients:
Amarula cream liqueur, black coffee, chocolate ice cream, milk

Directions:
Put the first 4 ingredients into a cocktail shaker and shake until creamy. The coffee should be warm enough to slightly melt the ice cream.
Pour into a highball glass and garnish with whipped cream and chocolate covered espresso beans.
Crock Pot Steak and Gravy


Ingredients:
water, Kitchen Bouquet, salt, black pepper, onion, garlic clove, flour

Directions:
Season the steak with the salt and pepper and cut into serving sized pieces.
Mix soup, water, onion with kitchen bouquet in 2 quart crock pot.
Add the steak by dredging the pieces in the soup mixture and adding to the crock pot.
Cook on low for 8-10 hours.  Adjust time for hotter-cooking newer crock pots by cooking for 6-8 hours.
At the end of the cook time, mix flour with 1/4 cup water and add half the flour slurry, allowing 15 minutes to thicken.  Add the remainder if necessary to thicken further.
Serve with noodles or rice.
Poppy Seed Cake


Ingredients:
Quark, egg, vanilla extract, sugar, salt, lemon, zest of, flour, baking powder, vanilla beans, eggs, butter, honey, cinnamon, poppy seed

Directions:
For the dough mix first seven ingredients well.
Mix flour and baking powder and stir one part into the dough mixture. Knead in the rest of the flour.
If the dough is too dry you can add one or two tablespoons of water.
Preheat oven (180°C, 355°F] and grease a baking tray.
Put dough onto tray and roll out so that the whole tray is covered.
Half vanilla beans lengthwise and scrap out the vanilla seeds. Set aside.
Separate eggs into yolks and egg whites. Beat the egg whites until stiff and set aside.
Now put dough into oven and bake for 10 minutes.
While the dough is in the oven beat butter until creamy. Then add egg yolk by egg yolk.
Add vanilla seeds, honey, cinnamon, grounded almonds and grounded poppy seeds. Mix until well blended.
Fold in egg whites.
After 10 minutes take out the dough of the oven and reduce heat to 160°C (320°F].
Spread Topping equally over the dough and bake for another 30 to 40 minutes or until topping is firm.
Take cake out of the oven and cut into pieces. Let cool completely on a cooling rack.
NOTE on poppy seeds: try to get already grounded poppy seeds. To ground them is a lot of work. If you can't get grounded poppy seeds, you should ground them first, because it may take a while.
Roasted Corn & Avocado Dip


Ingredients:
frozen whole kernel corn, olive oil, avocado, avocado, diced tomato, fresh lime juice, fresh cilantro, dried cilantro, onions, garlic cloves, sea salt, ground cumin

Directions:
Combine corn and oil in a shallow pan.
Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
Cover and chill at least 8 hours before serving.
Serve with tortilla chips.
Easy Chicken and Garden Veggies


Ingredients:
bacon, chicken breasts, ground pepper, water, fresh green beans, yellow bell pepper, plum tomatoes

Directions:
In 12 inch nonstick skillet, cook bacon over medium heat for 3 to 4 minutes, stirring occasionally until crisp.
Sprinkle both sides of chicken with garlic salt and pepper.  Add chicken to bacon in skillet.  Cook 3 to 5 minutes or until browned on both sides.  Discard excess bacon drippings if necessary.
Add water and green beans to skillet.  Cover and cook over medium-low heat 8 minutes.  Stir in bell pepper.  Cover and cook 3 to 5 minutes turning and stirring vegetables occasionally until juice of chicken is clear when center of thickest part is cut.
Stir in tomatoes and dressing.  Cook uncovered about 2 minutes stirring occasionally until tomatoes are thoroughly heated.
Gourmet Mushroom Risotto


Ingredients:
chicken broth, olive oil, shallot, arborio rice, chives, butter, parmesan cheese, white wine, fresh mushrooms

Directions:
In a sauce pan, warm the broth over low heat.
Warm 1 tbsp olive oil in a large saucepan over med-high heat.
Stir in mushrooms and cook until soft.  About 3 minutes.  Remove the mushrooms and set aside.
Add 1 tbsp olive oil and stir in diced shallots.  Cook 1 minute or until soft.
Add Arborio Rice and stir.  Ensure evenly coated with oil.  Rice will turn a pale yellow colour.
Add the white wine and stir until fully absorbed.
Add warm broth 1/2 cup at a time until absorbed.  Process should take about 20 minutes.
Remove from heat - stir in mushrooms, butter, chives and parmesan cheese.
Serve immediately and enjoy with the remainder of the bottle of wine!
Toasted Tomato Salad With Blue Cheese and Rocket


Ingredients:
olive oil, tomatoes, sea salt, fresh ground black pepper, Stilton cheese, rocket

Directions:
Toast the bread slices under the grill/broiler (on both sides]until nicely browned.
Drizzle each slice with a bit of olive oil and place one slice each on a small serving dish.
Make two thick slices (1/2 inch]from each tomato.
Place slices on an oiled and seasoned baking tray.
Season the tops of the tomatoes with the salt and pepper and drizzle with olive oil and place under the grill.
Cook for 5-6 minutes until they begin to soften.  At this point, sprinkle the crumbled Stilton over the tomatoes and return to the grill until it begins to melt and bubble over the tomatoes.
Arrange the tomatoes on the bread slices, scatter over the rocket leaves and drizzle with more olive oil and a few drops of balsamic vinegar, if using.
Serve and enjoy!
Buddha Bowl Power Menu
Category: main-dish
By Buckwheat Queen

Build up your power menu with this Buddha bowl -- a nutritious meal filled with protein from fava beans, Swiss cheese, egg, peas, and yogurt, plus tons of extras including cinnamon energy bites served with a blueberry drink.

Ingredients:
1 cup raw cashews
6  dates, pitted
1 tablespoon flaxseed meal
⅛ teaspoon ground cinnamon
1 pinch salt
1 tablespoon coconut oil
1 cup water
½ cup brown rice
1 pinch salt
½ cup fresh fava beans, shelled
¼  red bell pepper, diced
¼ cup frozen peas
¼ cup diced Swiss cheese
¼ cup canned artichoke hearts, drained and chopped
2 teaspoons Dijon mustard
2 tablespoons olive oil
1 teaspoon white wine vinegar
1  hard-boiled egg
½ cup plain yogurt
¼  avocado, diced
2 tablespoons pomegranate seeds
1 teaspoon chia seeds
¼ cup frozen blueberries
2 tablespoons pomegranate seeds
3 jasmine flower buds
2 cups water

Directions:
Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve. Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes. Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg. Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve. Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

Prep time: 30 mins
Cook time: 20 mins
Total time: 9 hrs 50 mins
Yields: 1 bowl

Calories: 2411.1
Fat: 136 g
Saturated fat: 38.9 g
Carbohydrates: 242.3 g
Sugars: 67.9 g
Dietary fiber: 41.8 g
Protein: 77.4 g
Cholesterol: 249.7 mg
Sodium: 1910.8 mg
Cayenne Cheese Crackers


Ingredients:
extra-sharp cheddar cheese, butter, salt, cayenne pepper, flour, kosher salt

Directions:
Preheat oven 350.
Cream all ingredients together except for the flour and kosher salt.
Add flour gradually and mix throuroughly.
Pack dough tightly into ball.
Divide ball into 3 equal parts.
Roll each into log shape 1 1/4 inches in diameter.
Wrap each log in waxed paper.
Refridgerate overnight (at least 8 hours].
Slice logs into very thin wafers.  (The thinner, the crispier].
Sprinkle with kosher salt.
Bake on ungreased cookie sheet approximately 12 minutes (until golden].
Stuffed Speckled Trout Fillets


Ingredients:
bacon, onion, green bell pepper, celery, mushrooms, heavy whipping cream, garlic, trout fillets, extra virgin olive oil, green onion, dry white wine, parmesan cheese, paprika

Directions:
Place bacon on a shallow baking pan and bake at 375F for about 15 minutes or until bacon looks crispy. Remove bacon from pan and set aside on paper towel to drain.
Add about half of the bacon drippings from the baking pan into a sauté pan. Sauté your veggies, and mushrooms on medium heat for 2 minutes. Add the heavy cream and let cook until the veggies wilt and the mushrooms soften.
Begin stirring in just enough bread crumbs to create a stuffing (you don't want it wet and pasty, but not dry and crumbly either]. When  the consistency is right, stir in the garlic, parsley, and seafood seasoning. Set the mixture aside to cool.
Preheat oven to 400°F.
Place fillets on a cutting board, parallel to your body. Then using a sharp knife, slice them horizontally in equal parts so that you create an upper and lower half; leave the top half still attached to the bottom half at the end of the cut, giving you a "flap" which can be raised, up and over. Between the flaps is where the stuffing goes. Now lay the flap on each fillet open, sprinkle on a little seasoned salt and pepper, drizzle on some olive oil, and spoon in a couple of tablespoons of the mushroom stuffing. Then top with the strips of bacon and close the fillets.
Tie each stuffed fillet shut with strips of the blanched green onions. Then place in a shallow baking pan, splash on a little wine, top with a pinch or two of Parmesan cheese, and slide them into the oven. In 12 to 15 minutes the trout should cook to perfection.
Strawberry-Buttermilk Frozen Dessert


Ingredients:
buttermilk, vanilla

Directions:
Stir together the buttermilk, jam/preserves, and vanilla until mixed.
Pour into a suitable freezer container, and freeze until firm, perhaps overnight.
Cut up the frozen mixture, place in mixing bowl, and whip with electrix mixer until fluffy.
Return to freezer container, cover, and freeze until firm.
Serve scoops in pretty bowls with fresh strawberries and mint leaves.
(Try other preserves or jam as well].
Vanilla Parfait


Ingredients:
heavy whipping cream, sugar, milk, vanilla

Directions:
Whip cream until soft peak, set aside and chill.
Whisk eggyolk and sugar in a bowl.  Set aside.
In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs] after all milk is poured,.
Bring back the mixture into the saucepan,  cook until the mixture slightly thickened (or until it coats the back of the spoon].
Strain into another bowl, place over ice bath and stir.
Once mixture is cooled, fold in the whipped cream, vanilla.
Place in containers and freeze.
NOTE: i added chopped nougatine to flavor it a bit during the folding.
Zach's Breakfast Hash


Ingredients:
potato, onion, egg, bacon

Directions:
Chop onion, bacon and potato., crack 3 eggs, take out yolks., crack 1 egg, leave whole., turn on 1 pan, let heat., place onion and potato in, cook for 3 minutes., turn on another pan., place chopped bacon in pan., cook for 4 minutes, turn down temp on onion and potato pan., turn on another pan, heat up, then place onion, bacon and potato, in pan., mix all around, add egg., let egg cook, continue to stir until all food is cooked., serve and enjoy!
Bek's Spicy Anytime Hash Browns - Homemade


Ingredients:
potatoes, cayenne pepper, onion, green bell pepper, red bell pepper, salt

Directions:
Heat oil in a large, heavy non-stick skillet over high heat until almost smoking.  Add potatoes, then sprinkle generously with garlic pepper, italian seasoning, and a bit of the cayenne pepper adjusted to your heat preference.  Stir gently once, but then allow the potatoes to crisp up for 2-3 minutes without stirring.
Add bell peppers and onion, stir again, and let crisp.  Continue cooking and stirring every couple minutes - don't stir too often, you want some nice crispy bits.
Watch the heat - I keep mine on high because I want the liquid from the peppers and onions to evaporate without making the potatoes mushy.  If your stove gets hotter than mine, though, you may need to turn it down a notch to keep it from burning.  If the heat is too low, though, you'll end up with a mushy mess, so keep it as high as you can without it smoking.
Keep cooking this way until the onion and peppers get nice and browned.  You should have some nice crispy bits, and the overall color of the dish should deepen to a dark caramel brown as it cooks.
Taste occasionally, add salt and spices as needed to taste.
To complete as a Southwest breakfast - Serve hashbrowns covered in shredded Mexican-blend cheese, salsa, and two fried eggs.
Quick and Easy Shrimp Scampi
Category: main-dish
By Deborah Corda

A delicious and quick way to enjoy shrimp - even on a busy weeknight!

Ingredients:
1 pound linguini pasta
¼ cup butter
5 cloves garlic, minced
1 pound medium shrimp - peeled and deveined
1 cup bread crumbs
½ cup white wine
1  lemon, juiced
¼ cup light olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside. In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown.  Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet. Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish.  Pour wine and the lemon juice over the shrimp.  Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes. Remove cover, and bake an additional 5 minutes. In a small saucepan heat olive oil with remaining garlic.  Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 892
Fat: 31.6 g
Saturated fat: 10.5 g
Carbohydrates: 108 g
Sugars: 5.8 g
Dietary fiber: 6.4 g
Protein: 42.5 g
Cholesterol: 203 mg
Sodium: 456.2 mg
Long Island Lemonade


Ingredients:
vodka, rum, triple sec, lemon juice, sugar

Directions:
(Substitute for your available or favorite spirits].
Fill a cocktail shaker 2/3 full with ice.
Shake up the alcohol, lemon juice, ice, and sugar in a cocktail shaker.
Strain into a tall glass filled with ice.
Top with sprite.
Add lemon twist to garnish if you wish.
Pineapple Carrot Cookies


Ingredients:
crushed pineapple, butter, brown sugar, granulated sugar, egg, vanilla extract, carrot, pecans, flour, cinnamon, baking powder, salt

Directions:
preheat oven 375 degrees., In large bowl, beat butter and sugars until light and fluffy., beat in egg and vanilla., beat in drained pineapple, carrots and pecans., In medium bowl, combine remaining ingred., beat into pineapple mixture until blended., drop heaping tablespoons of batter 2 in apart onto greased cookie sheets., bake 15-20 minutes or until golden., leave on cookie rack for 2 minutes and then place on cool surface., They are great with milk.
Hungarian Plum Dumplings - With Vegan/Sugar Free Version


Ingredients:
mashed potatoes, whole wheat flour, eggs, plums, cinnamon, vanilla extract

Directions:
Start by boiling the unpeeled potatoes in a pot of water (for small potatoes this will take about 10-15 minutes]. After they are boiled remove them from the water and let them cool for a couple of minutes then peel and mash them.
Put the mashed potatoes in a large bowl and add the beaten eggs (or egg substitutes], oil and flour.
Mix all ingredients together until you get a sticky and smooth dough.
Mix the cinnamon, vanilla and rum extracts and the sucanat in a small bowl. Add 1 teaspoon of this mixture into the middle of each plum.
Heat the oil in a small skillet. Add the bread crumbs and let them fry for 5 minutes. Remove from heat and put them on a large plate.
Divide the dough in two. Roll the dough and cut it into dumpling-size portions (ones that appear to be big enough to wrap your plum]. Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.
Tip: You must have flour on your hands all the time so the dough won’t stick to your fingers.
Boil some water in a large pot. Add a pinch of sea salt.
When the water has reached boiling point, place some dumplings inside.
Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit. Let them boil for 5 minutes. When ready they will rise from the bottom of the pot.
Remove them from the water using a slotted spoon and roll them in the bread crumbs. Serve with honey (or other healthy syrup] on top.
Bacon-Wrapped Little Loaves


Ingredients:
lean ground beef, cheddar cheese, egg, onion, lemon juice, green bell pepper, water, bacon

Directions:
Heat the oven to 350 degrees F.
Mix all of the ingredients, except the bacon, together.
Shape the mixture into 6 small loaves.
Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf.
Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes.
Let stand for 5 to 10 minutes before serving.
For OAMC flash freeze on a cookie sheet until firm. Transfer to freezer bag, label and freeze. To serve: place on baking pan and reheat in oven or microwave until warmed through.
Proper Pesto
Category: side-dish
By Chef John

There are lots of recipes people claim taste better if made by hand, but there's no easier case to prove that than pesto. The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released.

Ingredients:
4 cloves garlic, peeled
¼ teaspoon kosher salt
1 large bunch fresh basil
3 tablespoons pine nuts
2 ounces finely grated Parmigiano-Reggiano cheese
½ cup mild extra-virgin olive oil

Directions:
Crush garlic and pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like, 1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste, about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts. Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture. Continue adding cheese a handful at a time until completely incorporated, about 5 minutes. Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer pesto to a bowl and drizzle surface with olive oil.

Prep time: 10 mins
Total time: 35 mins
Yields: 8 servings

Calories: 180.7
Fat: 17.8 g
Saturated fat: 3.4 g
Carbohydrates: 1.7 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 4.1 g
Cholesterol: 6.2 mg
Sodium: 169.4 mg
Poppy  Seed Squares


Ingredients:
eggs, sugar, milk, vanilla, flour, baking powder, poppy seed, walnuts, cherries, walnuts, butter, vanilla custard powder, milk, icing sugar, butter

Directions:
Beat egg whites until stiff and set aside.
Beat egg yolks and sugar.
Add oil, milk and vanilla.
Mix.
Add dry ingredients.
Mix.
Fold in beaten egg whites.
If adding the cherries or nuts they can be folded in now.
Pour into greased and floured 9x13 cake pan.
Bake at 325F 35-40 minutes ( until tester comes out clean].
cool.
Filling:
cream butter.
Combine milk with custard powder and add to butter.
Mix in icing sugar. ( add a bit more milk if you need to].
Spread over cooled base.
Let set  in fridge for about 30 minutes then add glaze.
Glaze:
Melt chocolate and butter ( I usually do this step in the microwave] and spread over filling.
Refridgerate, then cut into squares.
This Square can be frozen.
Prep time is approximate.
Enjoy.
See's Fudge


Ingredients:
sugar, evaporated milk, butter, marshmallow cream, vanilla

Directions:
In a large saucepan, mix sugar with evaporated milk., Stir well to dissolve sugar., Bring to a rolling boil for 7 to 8 minutes., In a large bowl, cream butter and marshmallow cream until fluffy., Stir in chocolate chips., Pour hot mixture over chocolate mixture., When chocolate is melted, add vanilla and nuts., Blend well., Pour into a buttered 9 x 13 pan., Chill., Cut into squares before becoming firm., Caution: This makes a LOT of fudge!