xiaoxl/recipe_data huggingface dataset:
Vegan Spanakopita


Ingredients:
onion, olive oil, frozen chopped spinach, soft tofu, fresh dill, lemon juice, phyllo dough, margarine

Directions:
Saute the onions in the olive oil over medium heat until tender and golden.  Remove skillet from heat.
Place tofu in a mixing bowl and crumble with a fork.
Add dill, lemon juice, salt and pepper, onions, and spinach.
Stir thoroughly to combine.
Preheat oven to 350°F.
Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out.
Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine.  Place 2 phyllo sheets in the dish and press in lightly.
Lightly brush with margarine (make sure to get the edges] and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
Spread the spinach mixture in dish on top of the phyllo dough.
Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished.
Bake 45 minutes until golden and filling is hot.
Let stand 10 minutes before serving.
Crusty Italian Garlic Bread


Ingredients:
butter, garlic cloves, fresh parsley, garlic powder, basil, oregano

Directions:
In a medium size bowl add butter and allow butter to sit for a couple of hours to come to room temperature. You can also microwave until it is at room temperature as well, but do not allow butter to melt!
Preheat oven to 350 degrees.
Add the garlic and parsley to the butter and mix well.
Rub the basil and oregano between the palms of your hands to release the flavor and throw in the bowl. Mix content of the bowl well.
Remove about 1/3 of the Garlic Butter Spread to use later.
Cut your bread in half the long way. Spread about 2/3 of the Garlic Butter Spread onto the halves of the bread. Place each half directly on your oven rack and bake for 10 minutes.
Remove from oven and allow bread to cool until you can handle the loaves.
Turn oven to broil.
Slice bread into thick slices (about 2" thick]. Place bread on cookie sheet and spread with the extra Garlic Butter Spread.
Place cookie sheet in oven and broil bread slices for 3 - 5 minutes, or until nicely browned to your taste. Make sure to watch VERY carefully so bread does not burn.
Place a large clean kitchen towel in a bread basket and wrap the towel over the bread until served but no more than a couple of minutes or bread could get soggy!
In my house, this serves about 3 or 4 because we eat this bread like CRAZY!
Kenn's Raspberry Balsamic Reduction


Ingredients:
"raspberries"

Directions:
Wash  raspberries and pat dry with a lint-free cloth.
In a sauce reduction pan or 9" skillet, pour in vinegar and rapidly bring up to temperature. (about 175°f]  Add sugar and dissolve. Raise temperature to near boil. Add raspberries and stir mixture until reduced by about 2/3.
Be careful not to scorch. You must continue stirring until complete.
This can be canned in 4 ounce jars for gift giving.
Canning instructions: While still hot; dip reduction into sanitized 4 ounce canning grade jars, leaving ½" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.
Cheeseburger Macaroni


Ingredients:
hamburger, garlic, cheddar cheese

Directions:
Make your mac and cheese per the box instructions. Salt and pepper the meat and add a clove or two of garlic, brown meat. Combine the prepared mac and cheese with the hamburger mixture, add additional cheese if desired to make this nice and cheesy! Serve warm!
Variation: you can add diced onion to the hamburger and cook it when you brown the hamburger.
I usually brown my hamburger in the microwave. I put the meat in a microwave safe bowl along with the garlic (and onion if you like] and then put in microwave for three minutes on high. After three minutes take it out and stir it up, breaking the meat into pieces. Then microwave in 30 second bursts, taking it out and stirring until all the meat is brown. Then when you add the mac and cheese you can just put it in this bowl and serve. This saves how many bowls you have to dirty in the kitchen to make this dinner.
Macaroni and Cheese Salad


Ingredients:
macaroni, celery, peas, carrot, pimiento, cheddar cheese cube, Miracle Whip

Directions:
Drain well and chill cooked macaroni., Combine macaroni with celery, peas, carrots, cheese cubes and pimento's., Season to taste., Moisten with desired amount of Miracle Whip., Serve cold, garnished with olives.
Smoky Smothered Chicken


Ingredients:
boneless skinless chicken breasts, black pepper, hickory flavored barbecue sauce, ham, monterey jack cheese, green onion, tomatoes

Directions:
Preheat oven to 350 degrees (175 C.].
Season chicken breasts with the pepper, garlic salt and Italian seasonings to your taste (i prefer well seasoned].
Place chicken in well greased baking dish (13 x 9] and bake in oven until juices are clear and tender - about thirty minutes - do not overcook.
Remove from oven and pour on barbeque sauce.
Top each chicken breast with a slice of ham and then a slice of cheese on top of ham.
Broil or bake for five minutes,or until cheese is melted.
Serve topped with chopped green onions and tomatoes.
Chocolate Chip, Pecan & Sea Salt Cookies


Ingredients:
butter, light brown sugar, granulated sugar, vanilla extract, eggs, baking soda, flour, pecans, coarse sea salt

Directions:
Grease or spray your cookie sheet or tray. Spoon your dough onto the sheet in heaping tablespoons. Make sure you leave an inch and a half to two inches between each cookie so they don’t turn into one big glob in the oven.
Bake the cookies for about 15 minutes at 350. Use the 15 minutes as a guideline, because each oven cooks differently. Check on the cookies every five minutes, and if the edges begin to brown, they’re all done. Take the cookies out and let them cool for about ten minutes, and they’ll be ready to eat (or just.
Pictures at: http://somuchtoeattoolittletime.blogspot.com/2013/07/chocolate-chip-pecan-sea-salt-cookies.html.
Winter Green Salad
Category: salad
By jgmurphy

People tend to forget to eat salads and other raw foods in the cold weather. This salad is a good way to get your greens by combining somewhat heartier salad textures. I find that this salad is filling enough to be a main course, with a bit of bread or some rice cakes on the side. It will also work as an appetizer in a smaller serving.

Ingredients:
4  collard leaves, trimmed and finely chopped
⅓ bunch kale, trimmed and chopped
1 head romaine lettuce, chopped
¼ small head red cabbage, chopped
1  Bosc pear, cubed
½  Bermuda onion, finely diced
½  orange bell pepper, diced
½  Florida avocado - peeled, pitted, and diced
½  carrot, grated
5  cherry tomatoes, halved
7  walnut halves, crushed
2 tablespoons raisins, or to taste
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon wildflower honey
1 tablespoon oregano, crushed
1 ½ teaspoons chili powder
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon crushed black peppercorns

Directions:
Mix  , kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl. Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 420.7
Fat: 27.8 g
Saturated fat: 3.8 g
Carbohydrates: 43.8 g
Sugars: 22.8 g
Dietary fiber: 11.9 g
Protein: 7.5 g
Sodium: 394.1 mg
Sour Cream Bundt Cake
Category: desserts
By Sue Smith

This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.

Ingredients:
1 (18.25 ounce) package yellow cake mix
2 teaspoons vanilla extract
1 cup sour cream
⅛ cup confectioners' sugar for dusting

Directions:
Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla.  Fold in sour cream.  Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

Yields: 1 bundt cake

Calories: 234.1
Fat: 9 g
Saturated fat: 3.2 g
Carbohydrates: 35.8 g
Sugars: 20 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 9.3 mg
Sodium: 293.3 mg
Mango Salad


Ingredients:
lime, granulated sugar, mangoes, red onion, of fresh mint, coriander leaves, salt

Directions:
Squeeze juice from lime and place 2 tablespoons (30 mL] in a large bowl.
Stir in balsamic vinegar, sugar and chili flakes until sugar is dissolved.
Peel mangoes, slice pulp from pit, then cut into julienne strips.
Slice peppers into similar size julienne strips.
Combine mangoes and peppers in a bowl.
Chop onion fine and add along with mint and coriander.
Taste and add more lime juice or a little salt, if you like.
Salad is best if it stands at room temperature for 1 hour.
Salad can be refrigerated for up to 1 day but mint will darken, so add it just before serving.
Basic Millet


Ingredients:
water, butter, salt

Directions:
Bring water to boil., Add all ingredients., Bring back to a boil stirring frequently., Cover and simmer over medium-low heat for approximately 15 minutes., Water should be absorbed and millet should be fluffy., For slightly different flavor toast millet before cooking.
Za'atar Extended Version


Ingredients:
thyme, sea salt, anise, fennel, cumin, sesame seeds, sesame seeds, sunflower seeds

Directions:
In a dry pan toast 3 tablespoons sesame seeds, almonds and sunflower seeds.
When slightly toasted, remove from pan into a bowl to cool, toast the additional tablespoon sesame seeds, too, and let cool on a seperate plate.
Put coriander, anise, fennel and cumin into the pan and toast until fragrant.
Remove from pan into another bowl, let cool.
When seeds and spices are completely cooled, put all except the additional tablespoon sesame seeds, thyme, sumac and salt into spice grinder (or coffee grinder or food processor], grind until halfway powdery, then add sea salt, thyme and sumac and just give it one more whizz to blend.
Add in the additional tablespoon whole sesame seeds, blend with a wire whisk.
Store in an airtight container.
Shortbread Cookies


Ingredients:
whole wheat flour, white flour, margarine, sugar, salt, vanilla

Directions:
"Soften up the margarine first. Add the sugar, salt and vanilla. Mix it until it is soft and creamy. Add the flour. Stir it up until it is thick, like pie crust. You will probably need to use your hands. Knead the dough until it is smooth and soft. Pat the dough onto a pizza plate or cookie sheet to a big circle about 1/2 inch thick. Cut the big circle into 16 or 20 wedges. Use a pizza cutter to make cutting it easy. After it is cut into wedges, poke the surface all over with a fork. You can make pretty designs, if you want to. Bake the big cookie at 350F for about 20 minutes. The edges will be brown. Use the pizza cutter to re-cut the lines in the cookie. Allow it to cool and serve with tea for a special tea party."
Mulberry Preserves
Category: side-dish
By Sarah C Byrnes

This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely.  Enjoy!

Ingredients:
6 cups mulberries
1 tablespoon water, or more as needed
2 cups water
¾ cup white sugar
1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
1 (1.75 ounce) package powdered fruit pectin
8  half-pint canning jars with lids and rings

Directions:
Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher. Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 10 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 jars of preserves

Calories: 27.7
Fat: 0.1 g
Carbohydrates: 6.8 g
Sugars: 6.5 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Sodium: 9.8 mg
Crock Pot Spicy Peanut Chicken


Ingredients:
boneless skinless chicken thighs, boneless skinless chicken breast, diced tomatoes with juice, peanut butter, garlic clove, cumin, cinnamon, crushed red pepper flakes, salt, pepper, white sugar

Directions:
Put all ingredients except the chicken into a slow cooker. Stir to combine.
Add the chicken. Cook on low until liquid has thickened and chicken is cooked (approximately 5 hours depending upon size of chicken pieces - I always use a meat thermometer to be sure].
The Easiest Breakfast Ever


Ingredients:
deli ham, eggs, cheddar cheese

Directions:
Preheat oven to 350 degrees., In a muffin pan, line each tin with a slice of deli meat., Squirt a dollop of jelly on top of each., Crack an egg on top of each dollop of jelly., Sprinkle each tin with a tablespoon of cheese., Bake for 15 minutes or until the egg has set.
LC'S Sweet Potato Fries
Category: side-dish
By LCSinclair

A tangy way to enjoy sweet potatoes outside of Thanksgiving dinner. Sweet potato fries do not crisp as well as regular potato fries do, so if you do not like softer fries, this is not the recipe for you!

Ingredients:
4  sweet potatoes, peeled and cut into long French fries
¼ cup olive oil
1 teaspoon steak seasoning
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon paprika
1 tablespoon olive oil

Directions:
Place sweet potato fries into a large bowl, drizzle with 1/4 cup olive oil, and toss to coat. Mix steak seasoning, black pepper, garlic powder, salt, and paprika in a separate small bowl until thoroughly combined. Use your left hand to toss fries with olive oil as you sprinkle the seasoning mixture over them with your right hand. Heat 1 tablespoon olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skillet, pan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 396.8
Fat: 17.1 g
Saturated fat: 2.4 g
Carbohydrates: 57.9 g
Sugars: 12 g
Dietary fiber: 8.7 g
Protein: 4.6 g
Sodium: 531.5 mg
Grilled Ranch Potatoes


Ingredients:
sour cream, ground black pepper, salt

Directions:
Preheat grill.
Place quartered potatoes in a microwave-safe bowl and microwave on high for up to 5 minutes, stirring once.  Let potatoes cool.
Combine the sour cream, ranch dressing mix, pepper, and salt.
Thread potatoes onto skewers.  Brush sour cream mixture on all surfaces of the potatoes.
Grill for about 5-6 minutes per side, turning and basting with more sour cream mixture as needed, until the potatoes are crispy and done.
Herbed Parmesan and Potato Won Tons #5FIX


Ingredients:
parmesan cheese, fresh oregano, fresh basil leaf, wonton wrappers

Directions:
Heat Simply Potatoes® Traditional Mashed Potatoes for according to package instructions.
Stir Parmesan cheese and chopped oregano into the potatoes until well blended.
Spoon about a teaspoon of the potato mixture into a single won ton wrapper.
Tear off a small piece of basil leaf (about an inch] and press it into the potato mix.
Fold up won tons and seal by wetting the edges with water.
Repeat for remaining won ton wrappers (will make about 50-60 won tons].
In a large pot of boiling water, boil the won tons for 2-3 minutes.
Do not overcrowd the won tons in the pot; work in batches as necessary.
Petite Cinnamon Rolls in a Jiffy!


Ingredients:
butter, margarine, sugar, cinnamon, raisins, powdered sugar, milk

Directions:
Preheat oven to 350*.
For cinnamon rolls, unroll crescent dough into 1 large rectangle. Press perforations together with fingers to seal.
Spread softened butter evenly over dough.
In small bowl, combine sugar and cinnamon; sprinkle this evenly over dough.
Top with raisins, if desired.
Starting at longest side, roll up jellyroll style. Press edges together to seal.
Cut crosswise into 20 slices.
Place slices, cut-side down, in greased 8 inch round cake pan.
Bake 20-25 minutes or until golden brown.
Cool 5-10 minutes.
For glaze, stir together the powdered sugar and milk in a small bowl until smooth.
Drizzle over warm rolls.
Couscous with a Kick!
Category: salad
By vburrito

Spicy, summery pasta salad made with cucumber, lemon, mint, basil, and jalapeno. This is my interpretation of a spicy tabbouleh dish from 'Pasta & Co.'

Ingredients:
3 cups water
2 cups couscous
½ cup crumbled feta cheese
1  fresh jalapeno pepper, chopped
½  cucumber, diced
1 clove garlic, minced
½ cup chopped green onion
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons ground cumin
2 teaspoons cayenne pepper
1  lemon, juiced

Directions:
Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork. While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 210.3
Fat: 3.3 g
Saturated fat: 2 g
Carbohydrates: 38.3 g
Sugars: 1.3 g
Dietary fiber: 3.6 g
Protein: 8.1 g
Cholesterol: 11.1 mg
Sodium: 155 mg
Aunt Charolette's Calico Baked Beans


Ingredients:
hamburger, brown sugar, onion, mustard, catsup, kidney bean, vinegar, bacon, butter beans

Directions:
Brown hamburger., Add onion and cook until onions are transparent., Drain., Mix hamburger mixture and everything else together., Pour into baking dish and bake uncovered at 350 for 1 ½ hour.
Cornmeal Blender Waffles


Ingredients:
egg, milk, all-purpose flour, cornmeal, baking powder, sugar, salt

Directions:
Preheat your waffle maker and set oven temp to"warm" (so you can keep the waffles warm while the others are cooking].
Place all ingredients in a blender container.
Cover and process at med-high speed until dry ingredients are moistened.
Do not overblend.
Pour 1/2 cup (125 ml] batter over grids.
Close waffle maker gently and bake until steam no longer escapes (about 3-5 min].
Remove waffle with a fork and place on baking sheet to keep warm in the oven.
Garnish as desired and Enjoy!
Irish Pork Ciste (Pork & Apple Casserole Pie)


Ingredients:
flour, salt, cold water, water, onion, dried sage, salt, milk, all-purpose flour, tart apples, sugar, milk

Directions:
FOR THE PASTRY CRUST: Combine flour and salt, mixing well.  Cut in lard until mixture resembles coarse meal.  Add water a Tablespoon at a time, while stirring with a fork, just until mixture holds together.  Form into ball.  Cover with plastic wrap; refrigerate.
FOR THE FILLING:  Brown pork in large saucepan over moderate heat, stirring frequently.  Add water, onion, sage, and salt; mix well.  Cover; simmer over low heat 30 minutes or until meat is tender.
Combine milk and flour; stir to form smooth mixture.  Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming.  Cook over low heat until thickened and bubbly.  Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole.  Top with apples; sprinkle with sugar.  Add remaining pork mixture.
Roll pastry crust.  Turn out dough onto lightly floured board; roll to fit casserole dish.  Place over meat mixture.  Turn under small margin of pastry around edge of casserole; crimp edge.  Cut several steam vents in pastry.
Beat egg yolk and milk together; brush crust well with egg wash.  Bake at 450°F for 10 minutes.  Reduce heat to 350°F and bake 25 minutes more.  Serve hot.  Makes 4  to 5 servings.
International Creative Cookbooks Irish Cooking.
Ooey Gooey Mac and Cheese
Category: side-dish
By Reesa's Fab Kitchen online

Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.

Ingredients:
3 tablespoons butter
1 clove garlic, minced
2 teaspoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
3 cups half-and-half
8 ounces processed cheese (such as Velveeta®)
½ cup shredded Parmesan cheese
½ cup shredded Cheddar cheese
1 pound cooked elbow macaroni

Directions:
Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted. Pour cheese sauce over cooked pasta; stir well to combine.

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

Calories: 402.6
Fat: 26.7 g
Saturated fat: 16.4 g
Carbohydrates: 25.2 g
Sugars: 0.7 g
Dietary fiber: 1.1 g
Protein: 15.9 g
Cholesterol: 76.6 mg
Sodium: 498.8 mg
Caprese Salad


Ingredients:
green beans, tomatoes, garlic clove, part-skim mozzarella cheese, fresh basil leaves, extra virgin olive oil, salt

Directions:
Parboil green beans in a pot of salted, boiling water for about 3 minutes, or until just slightly tender. Strain and place beans in bowl of cold water to keep beans from cooking further and to bring them to room temperature.
On a large serving platter, cover bottom with a layer of green beans.  Then place the tomato slices in a single layer on top.  Cover each tomato with a thin slice of mozzarella. Sprinkle the minced garlic and chopped basil on top.
In a small container, mix the olive oil, balsamic vinegar, and salt until combined. Drizzle over the salad and serve.
Toasty Bears


Ingredients:
peanut butter, banana, blueberries

Directions:
Toast the 3 slices of bread.
While bread is toasting slice a banana reserving 9 slices.
Spread peanut butter over each slice of bread.
Add a slice of banana to the upper left and right corner for ears and one in the lower middle for a nose. Place 1 blueberry on top of the banana slice nose.
Take the other two blueberries and place above the nose for eyes.
Enjoy!