xiaoxl/recipe_data huggingface dataset:
Zesty Bean Dip
Category: appetizers-and-snacks
By MOLSON7

You can't go wrong with this fast and easy bean dip. It's perfect with tortilla chips.

Ingredients:
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1  tomato, chopped
1 cup shredded Cheddar cheese

Directions:
In a medium saucepan over medium heat, mix refried beans,   mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally. Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 3.5 cups

Calories: 36.4
Fat: 1.5 g
Saturated fat: 0.9 g
Carbohydrates: 3.6 g
Sugars: 0.4 g
Dietary fiber: 0.9 g
Protein: 1.9 g
Cholesterol: 5.5 mg
Sodium: 165.5 mg
French Toast With Brown Sugar


Ingredients:
eggs, maple syrup, brown sugar, vanilla, salt

Directions:
Preheat oven to 400°F.
Mix together all the ingredients-make sure the brown sugar is dissolved.
Pour into a deep baking pan and soak the pieces of bread (you can soak them overnight if you want] with a large spatula.  Take pieces of bread out and put on a baking sheet and then you can pour the excess batter over the bread again.
Cook for 6-8 minutes, then flip each piece of bread over and cook for about 6-8 minutes more.
Chana Saag


Ingredients:
chickpeas, plain yogurt, ginger, canola oil, cardamom, ground cinnamon, garlic cloves, tomatoes, turmeric powder, ground coriander, red chili powder, garam masala, salt

Directions:
Rinse chickpeas and roughly chop baby spinach.
Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
Remove lid and simmer uncovered for 10 minute, stirring occasionally.
Stir in yogurt, or use as topping
Serve hot with Basmati rice or potatoes.
Curry Buns


Ingredients:
bread flour, all-purpose flour, sugar, powdered milk, salt, instant yeast, egg, cold water, butter, egg, butter, potatoes, onion, curry powder, coconut milk, salt, sugar

Directions:
Make filling first:.
Parcook potatoes by either steaming in the microwave or boiling them.
In a pan, heat oil and fry onions till soft. Add in curry powder, potatoes, chilli paste and a dash of water.
Cook well.
Add in coconut milk, sugar and salt. Cook till thick and no longer "curry like".
Cool.
For buns:.
Combine all ingredients together except the butter. Knead either by hand or bread hook for 10 minutes Add in butter and knead for another 20 mins or till it is smooth, shiny and no longer sticky. Let rise for 45 minutes.
Divide into portions of 60g. Let rest another 10 minutes.
Roll flat, add fillings in, seal and roll into a ball. Let rise, covered with plastic wrap, for around 45 minutes.
Glaze thickly with beaten egg. Bake in a preheated oven of 190degrees celsius for 12 minutes.
Immediately brush generously with melted butter once out of the oven.
Slow Cooked BBQ Meat (Oven or Slow Cooker)


Ingredients:
country-style boneless pork ribs, barbecue sauce, garlic cloves, honey

Directions:
Preheat oven to 280°F., In large baking dish place down 2 long pieces aluminum foil, criss cross., Put meat on foil pour BBQ sauce on top drizzle honey over it., Sprinkle with garlic., Place onions all over., Salt and pepper it., Wrap up foil and seal it well., Cook for about 6 hours.
Glazed Pork Tenderloin With Spicy Mustard Dipping Sauce


Ingredients:
anise seed, black pepper, ground cloves, dry mustard, distilled white vinegar, cold water, honey, soy sauce

Directions:
Combine teriyaki, anise, pepper, and cloves.
Brush both sides of each tenderloin with glaze mixture.
Place in roasting pan.
Bake at 425 degree F for 20-25 , brushing every 10 minutes with remaining glaze mixture.
Remove and let stand 10 minutes.
Thinly slice and serve with dipping sauce.
Mustard Dipping Sauce: Blend mustard, honey, vinegar and water into a smooth paste.
Cover and set 10 minutes.
Thin with soy sauce to desired consistency.
Hot Sausage and Vegetable Breakfast Casserole


Ingredients:
bulk sausage, eggs, sour cream, yellow onion, green pepper, zucchini, mushrooms, American cheese, Velveeta cheese

Directions:
Preheat oven to 350 degrees F.
Cook sausage.
Drain grease and set aside to cool slightly.
In a large, deep baking dish (we use 9 X 13 baking pan] add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms and cheese.
Stir very well to mix thoroughly.
Salt and pepper to taste.
Bake for 1 hour or until golden brown and eggs are set.
Brown Sugar Glazed Pork Loin Chops


Ingredients:
fresh garlic cloves, light brown sugar, butter, red wine

Directions:
Combine brown sugar, garlic, and Montreal steak seasoning.  Divide mixture amongst the pork loin chops and press on both sides of each chop to season.
Place 1 tbsp of the butter in a saute' pan and melt on medium heat.  After butter is melted, put chops in pan and brown slowly on both sides.  Remove meat from heat.
Add remaining 1 tbsp of butter to pan and let melt.  Mix with remaining garlic and brown sugar bits left from browning meat.  Add wine.  Bring to a boil and let simmer down to make a nice glaze.  You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.
* This can easily be doubled.  I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.
Joe's Bacon Cheeseburger Meatloaf


Ingredients:
green onions, lean bacon, ground beef, cheese, black pepper, adobo seasoning, garlic, barbecue sauce

Directions:
Preheat oven to 350 degrees Fahrenheit.
Use food processor to grind green onions to a pulp; place in a large bowl.
Grind uncooked bacon to a pulp; combine with green onions.
Add ground beef, cheese, black pepper, Adobo seasoning, and minced garlic.
Mix thoroughly with hands.
Place in meatloaf pan.
You can glaze meatloaf with 1 cup Bulls Eye BBQ sauce prior to baking. We put it on individually after we had cooked it but thought it might taste better this way.
Bake for 70 minutes or until internal temperature is 165 degrees Fahrenheit.
Slow Cooker Chicken Dressing
Category: side-dish
By Mindy McCoy

Slow cooker dressing made with chicken breast, cornbread, chicken broth, cream of chicken soup, eggs and onion --  and flavored with sage.

Ingredients:
5  skinless, boneless chicken breast halves
1 (9x9 inch) pan cornbread, cooled and crumbled
8 slices day-old bread, torn into small pieces
4  eggs, beaten
1  onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans  condensed cream of chicken soup
2 tablespoons margarine

Directions:
Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through.  Cool, and cut into pieces. In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine. Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

Prep time: 30 mins
Cook time: 4 hrs 30 mins
Total time: 5 hrs
Yields: 16 servings

Calories: 246
Fat: 9.5 g
Saturated fat: 2.6 g
Carbohydrates: 25.8 g
Sugars: 3.7 g
Dietary fiber: 1.8 g
Protein: 13.7 g
Cholesterol: 84.9 mg
Sodium: 991.1 mg
Sam Choy's Garlic Ranch Salad Dressing


Ingredients:
garlic cloves, onion, sugar, red wine vinegar, olive oil, mayonnaise, dry mustard, fresh oregano, fresh basil

Directions:
Combine all ingredients and whisk until thoroughly blended., Chill.
Bay's Margarita Chiffon Pie


Ingredients:
sugar, water, lime juice, lime zest, sugar

Directions:
Combine 1/2 cup sugar,water,yolks,jello,and lime juice in the top of a double boiler. Cook ingredients OVER boiling water until thick.
Add grated lime peel.
Chill mixture in refrigerator until it forms little mounds when dropped with a spoon.
Whip egg whites until stiff but not dry.
Fold in 1/3 cupt sugar.
Continue to fold mixture lightly in turn into the lime/margarita mixture. Fill pie crust. Chill until set which may be several hours.
Hind's Head Quaking Pudding


Ingredients:
egg, sugar, ground cinnamon, ground nutmeg, butter, flour

Directions:
Whiskegg yolks, egg and sugar together in a bowl.
Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
place the moulds into a deep baking dish and surround with hot water, enough to go half the way up the moulds. This is called bain marie.
Cook until the inside temperature reaches 90C.This will take about an hour. Use a thermometer. the puddings are ready when they have a slight wobble in the centre -- they will firm up as they stand.
allow to cool for 10 minutes then serve.
Creamy Stuffed Mushrooms


Ingredients:
fresh mushrooms, olive oil, garlic, green onions, cream cheese, parmesan cheese, ground black pepper, ground cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Spray a baking sheet with cooking spray. Clean mushrooms and make sure there is no dirt left. Carefully break off stems.  Discard tough end of stems.  Chop stems extremely fine.
Heat oil in a large skillet over medium heat. Add garlic, onions,  and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, make sure you do not burn the garlic.
Stir in cream cheese, Parmesan cheese, black pepper, and cayenne pepper. Mixture will be  thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Depending on how big your mushrooms are and how full you stuff them will depend on how many you use. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20-25 minutes in the preheated oven, or until the mushrooms are  hot and liquid.
Whole Grain Mustard Aioli


Ingredients:
garlic clove, kosher salt, mayonnaise, Dijon mustard, fresh lemon juice

Directions:
Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt].
Transfer garlic mixture to small bowl.
Mix in all remaining ingredients.
Season with salt and pepper.
DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.
Sage and Onion Mashed Potatoes


Ingredients:
russet potatoes, onions, vegetable broth, olive oil, ground sage, milk, butter

Directions:
Preheat oven to 450°F.
In a greased 3 quart casserole dish, combine the potatoes and onions.
In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat.
Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed.
Roughly mash potatoes with a potato masher or with an electric mixer on low speed.
Slowly stir in enough milk and butter for the potatoes to reach the desired consistency.
Transfer to a serving bowl and enjoy!
Grilled Romaine
Category: side-dish
By Cambry

Simple, delicious and is excellent when paired with grilled steak!

Ingredients:
1 tablespoon olive oil
1 head romaine lettuce, cut in half lengthwise
1 tablespoon steak seasoning
1  lemon, juiced

Directions:
Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning. Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 100.9
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 9 g
Sugars: 2.5 g
Dietary fiber: 3.8 g
Protein: 2.3 g
Sodium: 1390.2 mg
Creamy Cajun Chicken Pasta
Category: meat-and-poultry
By Tammy Schill

Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with corn bread.

Ingredients:
4 ounces linguine pasta
2  boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1  green bell pepper, chopped
½  red bell pepper, chopped
4  fresh mushrooms, sliced
1  green onion, minced
1 ½ cups heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 1109.2
Fat: 82.2 g
Saturated fat: 50 g
Carbohydrates: 53.7 g
Sugars: 5.6 g
Dietary fiber: 4.4 g
Protein: 42.7 g
Cholesterol: 347.9 mg
Sodium: 1134.2 mg
Apple Coffee Cake


Ingredients:
flour, sugar, cinnamon, baking soda, salt, eggs, brewed coffee, vanilla, apples, raisins, cranberries

Directions:
Sift dry ingredients together.
Combine remaining ingredients in a large bowl; gradually add dry ingredients and mix well.
Pour into a greased bundt pan and bake in a preheated 350F oven for an hour or until a cake tester comes out clean.
The Bianca Pop


Ingredients:
"Amaretto"

Directions:
"Pour coconut rum first then add amaretto."
Paella a La Valenciana


Ingredients:
pork, garlic cloves, onion, tomato puree, rice, shrimp, chicken, chorizo sausage, green peppers, peas, bay leaf, water, pork sausage, squid, crawfish, artichoke hearts

Directions:
boil the cockles until all the shells are opened, and keep the water.
Heat the oil and fry all the ingredients except the cockles and rice.
Add the rice and fry until it has absorbed all the moisture. add the water from the cockles and boil briskly until the rice thickens.
add the cockles.
place the pan on a hot plate and cook slowly until rice is tender.
allow to rest for 20 minutes before serving.
Muffuletta Spread
Category: appetizers-and-snacks
By lutzflcat

This simple spread is reminiscent of a classic New Orleans muffuletta sandwich. This can be served on crackers, toasted bagels, or crostini. Also a nice addition to a pasta salad, a cheese board, or spooned on to grilled fish, pork or chicken. It will keep for up to a month in a tightly sealed container in the fridge.

Ingredients:
1 cup chopped pimento-stuffed, Spanish-style green olives
¾ cup chopped black olives, drained
¼ cup olive oil
3 tablespoons capers, drained and chopped
3 tablespoons red wine vinegar
1  shallot, peeled and chopped
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste
¼ pound Genoa salami, thinly sliced
¼ pound sliced deli ham
1 (8 ounce) package cream cheese, softened
36  buttery round crackers

Directions:
Combine green and black olives, olive oil, capers, red wine vinegar, shallot, garlic, oregano, salt, and pepper in a small bowl. Cut salami and deli ham so they fit onto the crackers. Spread cream cheese on the crackers, top with a piece of salami, a piece of ham, and a spoonful of the olive salad.

Prep time: 25 mins
Total time: 25 mins
Yields: 36 crackers

Calories: 82.1
Fat: 7 g
Saturated fat: 2.4 g
Carbohydrates: 3.1 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 11.9 mg
Sodium: 329.3 mg
Chicken and Potato Skillet #SP5


Ingredients:
boneless skinless chicken breast, Brussels sprouts, asiago cheese

Directions:
Place potatoes in a microwave safe bowl and cook on defrost for 3 minutes, cube chicken in 1 ½ inch cubes, cut the Brussels sprouts in half and finely shred the asiago cheese.
In a deep nonstick oven proof pan sprayed with cooking spray on medium heat cook chicken 5 minutes turn chicken pieces and cook additional 3 minutes.  Add Brussels sprouts and chicken broth cover and let simmer until Brussels sprout are fork tender add potatoes mix until well incorporated top with cheese.
Place skillet in oven turn oven on broil and broil until cheese has melted and has started to turn a golden color.
Akrotiri: Village Salad


Ingredients:
tomatoes, cucumber, red onion, feta cheese, kalamata olive, fresh parsley, olive oil, oregano, lemon juice, white wine vinegar

Directions:
Cut the tomatoes into wedges and layer in the bottom of a glass bowl., Slice the cucumber and layer on top of the tomatoes., Top with thinly sliced red onion, feta, olives and parsley., Whisk the remaining ingredients together and pour on the salad.
Grilled Pepper Steak and Mozzarella on Baguette


Ingredients:
salt, red onion, olive oil, baguette, cheese, tomatoes, arugula

Directions:
Preheat grill to medium-high and grease grates well. Pat steaks dry with paper towel, and season with salt and pepper.
Grill steak for 4 to 5 minutes per side for medium rare, or cook to your liking. Let steak rest for 10 minutes.
Toss red onion slices with olive oil. Grill onions for 2 to 3 minutes per side, or until tender. Once steak has rested, slice thinly against the grain.
Grill baguette cut side down for 30 seconds, or until lightly marked. Spread tapenade on half of the baguette slices and place Mozzarellissima slices on the remaining. Grill, covered, for 1 minute, or until cheese starts to melt.
Sandwich steak, onion, tomato and arugula between toasted baguette with tapenade and cheese. Serve immediately.
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Asian Ginger Dressing


Ingredients:
rice vinegar, red wine vinegar, sherry wine, garlic cloves, soy sauce, cornstarch, cold water

Directions:
In a small saucepan, combine all ingredients except cornstarch and water., Bring to a simmer., Cover and simmer for 10 minutes., Remove from heat., Using a slotted spoon, discard garlic and ginger., Dissolve cornstarch in water and stir into sauce., Simmer, stirring constantly, until sauce thickens slightly, about 2 minutes., Transfer to small bowl, cover and refrigerate until thoroughly chilled.
Beer Mac N Cheese Soup


Ingredients:
bacon, onion, carrots, celery, garlic cloves, flour, vegetable broth, beer, nutmeg, elbow macaroni, heavy cream, Dijon mustard, Worcestershire sauce, cheddar cheese, cayenne

Directions:
Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
Add the garlic and cook until fragrant, about a minute.
Mix in the flour and let it cook for 2-3 minutes.
Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
Add the cream, mustard, worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil.
Season with cayenne, salt and pepper to taste.
Meghan's Easy Lasagna


Ingredients:
ground beef, ketchup, brown sugar, seasoning salt, salt, onion powder, mozzarella cheese, colby-monterey jack cheese, small curd cottage cheese, ricotta cheese, parmesan cheese

Directions:
Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
Add ketchup.
Add brown sugar and other seasonings.
Let sauce simmer as you begin putting the lasagna together.
Put remaining Prego on bottom of pan.
Line pan with lasagna noodles (about 5].
Evenly coat cottage cheese on noodles.
Evenly coat cottage cheese with colby/jack cheese.
Pat down the ingredients in the pan.
Add half the sauce, spreading evenly.
Do another layer of noodles and press down again.
Add remain sauce.
Sprinkle 1/4 cup parmesan cheese on top.
Cover with foil.
Cook for 1 hour on 350.
Remove foil.
Add mozzarella cheese and remaining 1/4 cup parmesan.
Turn oven to broil and keep door open.
Watch cheese melt and remove from oven when lightly brown and bubbly.
Enjoy!
Raspberry Breeze


Ingredients:
"rum"

Directions:
Combine all ingredients in 1 quart pitcher., Refrigerate until ready to serve., Pour over ice to serve.
Botswanan Cabbage (Botswana)


Ingredients:
tomatoes, onion, ground ginger, dried oregano, ground ginger, thyme, chile, white cabbage

Directions:
Fry the onion and tomato in a little bit of oil for about five minutes, then add the herbs and spices.
Stir well until you get a thick, kind of mushy paste.
Add the grated cabbage and saute for one or two minutes until well-blended, then cover and cook until the cabbage is soft, stirring occasionally.
Ashley's Chicken Tikka Masala


Ingredients:
chicken breasts, garlic cloves, ginger, ground cumin, ground coriander, ground cinnamon, turmeric, red chili powder, garam masala, tomato sauce, heavy cream, garlic cloves, ginger, fresh cilantro, garam masala, red chili powder, ground coriander, sugar, butter

Directions:
To prepare this dish we will start with marinating the chicken breast.So to start we will first cut up our chicken either in chucks or strips.And it to a bowl that has enough space.now we have the done we will start trowing in the est of the marinade ingredients so start with the lemon juice and add in the rest how ever you like.and add to the refrigerator.Let it marinate for 1-2 hours.Or it can marinate over night.Note: The longer the better and more flavorful but for any reason you can't the 30 minutes will be fine.
heat a griddle that is for grilling on the stove to med. high heat.Note: you can grill outside,inside,broil,its your choice.but the grill marks give it that special flavor.And start on adding the pieces.but don't over crowed.cook about 10 mins or until its done continue until all is cooked.set aside.
Note:you can cook the meat and the masala at the same time if you like.so you will finish faster.
now its time to make the masala.So in a pan you will heat on med. high heat.Add in the butter and melt,toss in the chili but first prick it with a knife and add to the pan with the garlic and ginger.Saute for 1-2 minutes then toss in the spices.stir and let it cook for a 1 min and add the tomato sauce.Stir and let it cook for 10-15 mins on medium heat.Now that this is done add in the heavy cream stir.Then add in the meat and cilantro and stir cook for a additional 5-8 mins.REMOVE FROM HEAT and serve.
Maple Caramel Latte


Ingredients:
maple syrup, milk

Directions:
Add espresso to cup., Stir in syrup and caramel sauce., Fill with steamed milk and stir., Top with whipped cream and drizzle with caramel sauce.
Blacksmith


Ingredients:
"ale"

Directions:
"Pour Smithwick's into a pint glass and top up with Guinness."