xiaoxl/recipe_data huggingface dataset:
Polish Sausage and Cabbage Dinner


Ingredients:
Polish sausage, new potatoes, cabbage, chicken broth, onion

Directions:
Start by cleaning your vegetables. Cut the cabbage and onion into six lengthwise slices. Cut potatoes  crosswise into two pieces.
In a large pot layer your ingredients in this order: cabbage, potato and onion.
Pour chicken broth over the top of ingredients. Add salt and pepper to taste.
The final step is to add the polish sausage on top of the ingredients. Cover and cook over med. heat until desire tenderness.
Stir the ingredients so that you do not break the cabbage apart too much. So just be careful in stirring.
Schnitzel Sandwich
Category: meat-and-poultry
By daniellev14

An homage to my time spent in Austria. Something you might find on a snack cart on the street in Austria or Germany. A tender chicken schnitzel inside a crusty sub roll with lettuce, mayo, lemon juice, and mustard. A simple and delicious sandwich that can be made with leftovers if desired! Goes perfectly with a beer and a handful of chips.

Ingredients:
2  skinless, boneless chicken breasts, halved lengthwise
salt and ground black pepper to taste
1 cup all-purpose flour
2  eggs
1 cup dry bread crumbs
5 tablespoons vegetable oil
4  sandwich rolls, split
2 tablespoons mayonnaise
lemon, juiced
4 dashes hot pepper sauce (such as Tabasco®)  (Optional)
4 leaves chopped romaine lettuce
1 tablespoon mustard

Directions:
Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper. Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish. Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs. Preheat oven to 200 degrees F (95 degrees C). Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven. Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 sandwiches

Calories: 913.5
Fat: 35.3 g
Saturated fat: 6.7 g
Carbohydrates: 112.3 g
Sugars: 7.1 g
Dietary fiber: 6 g
Protein: 34.1 g
Cholesterol: 119 mg
Sodium: 1164 mg
Juicy Grilled Corn On The Cob
Category: side-dish
By Holly

Doesn't matter if you use fresh corn or frozen, this recipe will make it the best corn you've ever eaten!

Ingredients:
1 gallon cold water
½ cup white sugar
½ cup salt
8 ears corn on the cob, husks and silk removed
½ cup softened butter, or to taste
salt and pepper to taste

Directions:
Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 8 ears of corn

Calories: 227.5
Fat: 12.6 g
Saturated fat: 7.5 g
Carbohydrates: 29.6 g
Sugars: 15.4 g
Dietary fiber: 2.4 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 109.4 mg
Frugal Gourmet's Beef With Bleu Cheese


Ingredients:
olive oil, dry white wine, garlic cloves, yellow onions, glace de viande, rosemary, butter, blue cheese, parsley

Directions:
Heat a large frying pan. Add the olive oil and the steaks to you perfection. (I like mine rare, very rare.] Remove to a warm plate and add the wine and the garlic and onion. Sauté just a minute and deglaze the pan by scrapping the bottom with a wooden spoon. Allow the wine to reduce be half and then add the glace de viande and the rosemary. Simmer for a moment and add the butter mixed with the cheese. Mix with a wire whip until smooth.
Place a bit of the sauce on each plate and then a piece of the stake on top of the sauce. Add the salt and pepper at the very last, as salt will dry out the meat during the cooking process. Garnish with parsley.
Turkey Stuffed Bell Peppers


Ingredients:
green peppers, ground turkey, mild cheddar cheese, onion, tomatoes, Worcestershire sauce, mild cheddar cheese

Directions:
Preheat oven to 350 degrees.
Cut tops off green peppers as evenly possible, clean and deseed.
Dunk green peppers into boiling and leave for 5 minutes or until the peppers begin to get tender.
Remove peppers and tip upside down on a towel so the excess water runs out but the inside stays moist.
Place peppers in baking dish.
Lightly coat the inside of the pepper with salt (optional].
Cover dish.
Brown and drain the ground turkey and onions.
Mix turkey, cheddar cheese, breadcrumbs, tomatoes, and Worcestershire sauce.
Place even amounts of the turkey mixture into peppers.
Top peppers with remaining cheese.
Cover dish and cook for 25 minutes.
Remove cover and cook for 5-10 minutes or until the cheese begins to brown (which ever comes first] and serve.
Easy Crock-Pot Beef Stroganoff


Ingredients:
flour, dried thyme leaves, diced tomatoes, sour cream, crushed red pepper flakes, garlic powder

Directions:
In a Crock-pot pour cream of mushroom soup, Lipton Beefy Onion mix, diced tomatoes, crush red pepper, garlic powder and creole seasoning and thyme leaves and mix together.
Place beef in the crock-pot add seasoning on top of beef.
Cook covered on high 4 - 6 hours or low 8 - 10 hours until meat is tender.
After meat is tender stir sour cream and break up meat with spoon or fork.
Serve with rice or egg noodles.
Basic Miso Soup


Ingredients:
water, onion, carrot, miso, green onions

Directions:
Rinse wakame; soak in cold water to cover for 5 minutes and dice, or if using flakes, add directly.
Bring water to a boil. Add onions and wakame; simmer 3 minutes.
Add the carrots and simmer 5 more minutes; reduce heat to very low.
Add miso and simmer 2 minutes (do not boil after adding miso]. Garnish with green onions.
Optional Ingredients: fresh or dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or grains.
Instant Hot Cocoa


Ingredients:
skim milk powder, cocoa powder, sugar, cinnamon

Directions:
Mix dry ingredients in the bottom of a mug., Add hot water., Enjoy!
Fitness Muffins


Ingredients:
bell peppers, tomatoes, peas, flour, flour, baking powder, olive oil, buttermilk, parmesan cheese

Directions:
Preheat the oven to 200°C/400°F.
Combine flours and baking powder. Fold in veggies.
In a small bowl combine oil, buttermilk and 2tbs of the parmesan cheese. Season with salt and pepper to taste (I you like you could also use some Greek or Italian seasoning].
Add wet ingredients to flour mixture and stir only until just combined.
Fill dough into prepared muffin tins (I use paper-lined ones]. Sprinkle with remaining cheese and bake for 15-20 minutes. Muffis are done when toothpick inserted in the centre comes out clean.
Summer Picnic Macaroni Salad


Ingredients:
sweet pickles, celery, sweet onion, albacore tuna in water, sharp cheddar cheese, mayonnaise, granulated sugar, white vinegar

Directions:
Drain the macaroni.
Pour a mixture of 3 tablespoons vinegar and 2 tablespoons sugar over the drained (still in the colander] macaroni.
Drain the macaroni (again].
In a large bowl mix salad macaroni, peas, baby gherkins, celery, sweet onion, tuna, cubed cheese.
Dressing:  Take the mayo, sugar, some vinegar, salt and pepper to taste; mix into the macaroni mixture.  You may want to add more dressing.
This is a very forgiving salad.  You can sub salad shrimp, ham or chicken for the tuna or ditch the meat/fish and add some grated carrots (if using carrots you might want to cut back on the sweet pickles], diced zucchini and diced red peppers.
Chill, check the dressing and enjoy.
Chocolate Bar English Toffee


Ingredients:
butter, sugar, water, white corn syrup

Directions:
Butter a cookie sheet, grate hershey bar, chop nuts until fine.
Cover cookie sheet with nuts, then grated chocolate and set aside.
Combine butter, sugar, water, and syrup in heavy pan and bring to a boil.
Cook to hard ball stage (280* F.].
Pour on prepared cookie sheet and cover with remaining nuts and grated bar.
Cool.
Break into pieces when cold.
Gluten-Free Potato Chip Cookies


Ingredients:
butter, sugar, brown sugar, egg, vanilla, potato starch, buckwheat flour, baking soda

Directions:
Cream butter and both sugas together well., Beat in egg and vanilla., Add remaining ingredients and mix well., Roll into one inch balls and blace on ungreased baking sheets., Leave as is or flatted with the bottom of a glass dipped in sugar., Bake in a preheated 350* oven or 10 to 12 minutes., Enjoy!
Linda's Spinach Salad With the Works


Ingredients:
asparagus spear, artichoke hearts, fresh strawberries, blueberries, feta, pecans, orange zest

Directions:
Snap off the woody ends of the asparagus and discard. Take the rest of the asparagus, and cut them into 1" pieces.
Blanch them in boiling, salted water for a couple of minutes, until just crisp-tender.
Drain the asparagus, and plunge in cold water until completely cooled. Drain again.
Meanwhile, for the dressing, blend together Poppy Seed dressing, orange peel, and orange juice.
In a salad bowl combine the spinach, asparagus, artichokes, and strawberries.
Lightly toss with the dressing.
Place on serving plates, and garnish with toasted nuts, and cheese.
French Onion Soup


Ingredients:
red wine, salt, pepper, water, provolone cheese, parmesan cheese

Directions:
Put oil in a large saucepan and heat.  Add onions, beef base, red wine, salt and pepper.  Cook until the onions are tender, but still somewhat crisp.  Add water.  Bring to a boil and then simmer for 10 minutes.
Lightly toast the bread.  Place one slice of bread in each bowl and cover with a slice of cheese.  Sprinkle lightly with Parmesan cheese and place in the broiler until the cheese is melted and browning on top.  Serve immediately.
Kawaii Cupcakes


Ingredients:
butter, caster sugar, eggs, vanilla essence, self-raising flour, milk, butter, milk

Directions:
Preheat oven to 200•C. Paper-line 12 x 1/3 muffin cups.
In a medium bowl, mix sugar and egg whites together until smooth. In another bowl (a large one], beat butter and egg whites until light and fluffy.
Transfer sugar and egg white mixture into a butter mix, then mix until combined. Add in vanilla and beat well. Add in the milk, beat for about a minute until smooth.
Finally, add in sifted flour afterwards, then stir the batter until thick!
Using an ice-cream scoop-spoon, scoop the batter into prepared muffin cups. Bake for 25 to 30 minutes or until a tester inserted into the centre of one of the cupcakes comes out clean. Cool in a wire rack for about 10 minutes.
Using an electric mixer (and to make icing], beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Beat in pink food colouring, if using, until combined. (If the icing starts to get runny, thicken it with a little more icing sugar!].
Spread/pipe the cupcakes with icing, then optionally decorated with anything you want!
Simple Roasted Chickpea Snack
Category: appetizers-and-snacks
By cheldi

This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.

Ingredients:
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
1 pinch sea salt
1 pinch ground black pepper
1 dash crushed red pepper
1 (15 ounce) can chickpeas, rinsed and drained

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 cups

Calories: 153.4
Fat: 8 g
Saturated fat: 1.1 g
Carbohydrates: 17.5 g
Sugars: 0.3 g
Dietary fiber: 3.6 g
Protein: 3.9 g
Sodium: 295.7 mg
Spicy Lemon Chicken Risotto


Ingredients:
onion, garlic, olive oil, arborio rice, dry white wine, lemon, juice and rind of, fresh spinach leaves, sea salt, cracked black pepper, parmesan cheese, fresh lemon rind, fresh coriander leaves, skinless chicken breast, ground cumin, dried coriander, garlic, fresh coriander leaves, olive oil

Directions:
Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
Add the chicken and marinate for as long as possible.
Grill until chicken is cooked through.
Keep warm.
If you prefer you can cut the chicken into small pieces before you marinate it.
To make the risotto bring the chicken stock to a simmer.
Keep hot on a low gas.
Saute onion and garlic in olive oil.
Add rice and stir until mixture is coated in oil.
Add more oil if necessary.
Add wine and stir until absorbed.
Add half of the lemon juice and stir until absorbed.
Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
Place spinach leaves in a colander and blanch with boiling water.
Drain and transfer to a bowl.
Stir through remaining lemon juice and finely chopped lemon rind.
Stir spinach mix through risotto.
Season to taste with sea salt and cracked black pepper.
Slice cooked chicken into small strips and stir through risotto.
Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
Italian Dressing


Ingredients:
olive oil, white wine vinegar, salt, black pepper, sugar, garlic powder, mayonnaise, water

Directions:
Combine all ingredients in a blender on high until combined, about 30 seconds., Pour into small bowl and cover and refrigerate until ready to serve., Stir before serving.
Candied Lemon Peel
Category: desserts
By StevenRN

This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.

Ingredients:
3  lemons
8 cups cold water, or as needed
2 cups white sugar, or as needed

Directions:
Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips. Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside. Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 15 servings

Calories: 107.5
Fat: 0.1 g
Carbohydrates: 29 g
Sugars: 26.6 g
Dietary fiber: 1 g
Protein: 0.3 g
Sodium: 4.4 mg
New-Age Tabbouleh Salad


Ingredients:
cooked brown rice, zucchini, English cucumbers, grape tomatoes, purple onion, parsley, cilantro, spearmint, fresh lemon juice, olive oil, yellow mustard, ground cumin

Directions:
Combine all salad ingredients in a large, resealable bowl.
Whisk together dressing ingredients, adding salt and pepper to taste.  Toss salad with dressing.  Taste salad (try to get a little of everything on your fork], add a little more lemon, if necessary.  Adjust seasoning.
Refrigerate at least 2-3 hours before serving to allow flavours to mingle and love each other.  Mix salad well before serving to redistribute dressing. :-].
Spicy Salsa
Category: appetizers-and-snacks
By Pam Garrison

This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos.  If you'd like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them.

Ingredients:
3 large ripe tomatoes, diced
3  roma (plum) tomatoes, diced
4  green onions, finely chopped
4  fresh jalapeno peppers, finely diced
1 stalk celery, finely diced
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 teaspoons ground black pepper
salt to taste

Directions:
In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

Prep time: 15 mins
Total time: 1 hr
Yields: 3 cups

Calories: 9.8
Fat: 0.1 g
Carbohydrates: 2.2 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 0.5 g
Sodium: 4.3 mg
The Fish Market's Cheezy Garlic Bread


Ingredients:
butter, parsley, fresh garlic, mayonnaise, lemon juice, parsley, romano cheese

Directions:
Prepare garlic butter by combining butter, parsley and garlic.
Reserve.
In a bowl, mix all the ingredients for Romano Sauce by hand.
Blend the mix to a smooth, paste-like consistency, but do not break up the cheese.
Cut the loaf of bread in half lengthwise (horizontally] so that you are left with two long halves.
Cut the halves in half crosswise (short] so that you are left with four quarters.
Spread garlic butter over the loaves on non-crust side, then spread with cheese mix.
Bake on a baking sheet in a 400-degree oven until golden brown.
Indonesian Sambal Sauce


Ingredients:
onion, garlic cloves, sugar, lemon juice, water, salt

Directions:
Combine all ingredients in a blender.
Blend at high speed until ingredients are well chopped and blended.
Pour mixture into a saucepan and bring to a boil, stirring frequently.
Reduce heat and simmer, stirring frequently, until sauce is reduced by half, around 10-15 minutes. Sauce should be thick and uniform.
Pour into a bowl and cool to room temperature.
Enjoy!
Egg in a Sprouted Nest


Ingredients:
egg, butter

Directions:
Using a glass (drinking cup], or circular cookie cutter that is just smaller than the crust line, cut out a circle inside the slice of bread.
Heat skillet on the stove over medium-low heat.
Coat bottom of skillet with butter or non-stick spray so the egg and bread will not stick.
Place bread ("nest"], with center hole removed, into the skillet.
Crack the egg into the middle of the hole (you may season the egg with your favorite seasonings, if you like, or leave it plain].
While "Egg in a Nest" is cooking, you can toast the circle cut-out of bread, for a small side of toast. Add butter (and honey, or any other topping] to the circle piece of toast as soon as it comes out of the toaster.
Keeping a close eye on the skillet, remove "egg in a nest" when egg is cooked to your liking (sunny-side up], OR -- Cover skillet with a lid for 2-4 minutes for "over-easy, over-medium, or over-hard" eggs. Check often to make sure it is cooked to your liking. Every stove-top cooks differently, so use the time frame given as an estimate.
Remove with spatula.
Plate, and serve with your little piece of toast!
**You can also top this with shredded cheese, if you want a more savory meal, or drizzle on some honey for something sweeter. Use forks or fingers! :].
Coconut Key Lime Ice Pops
Category: desserts
By Allison Fletcher Acosta

Avocado gives these pops a great creaminess without a lot of unhealthy fats. Taste and adjust sweetness and saltiness to taste before freezing.

Ingredients:
1  avocado, peeled and pitted
½ cup coconut milk
¼ cup agave nectar
¼ cup lime juice
2 teaspoons vanilla extract
¼ teaspoon salt

Directions:
Blend avocado, coconut milk, agave nectar, lime juice, vanilla extract, and salt in a blender until smooth, about 1 minute. Pour mixture into ice pop molds and freeze until solid, 2 to 3 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 103.1
Fat: 6.7 g
Saturated fat: 3.2 g
Carbohydrates: 11.3 g
Sugars: 7.9 g
Dietary fiber: 2.4 g
Protein: 0.8 g
Sodium: 76.5 mg
CHOCOLATE FUDGE CAKE


Ingredients:
cake flour, bicarbonate of soda, butter, brown sugar, eggs, vanilla, boiling water, dark cooking chocolate, sour cream

Directions:
preheat oven to 180 Celsius.
grease sides and line bottom of 24 cm springform tin.
sift together flour and bicarb. put aside.
using an electric mixer, cream the butter then gradually add the sugar and beat until well combined.
add the eggs one at a time, beating well after each addition.
add vanilla and melted chocolate.
turn mixer to low and beat in 1/3 flour alternating with 1/3 the sour cream, at a time.
beat in boiling water. the mix is really runny.
pour into tin.
cook for 60 - 70 minutes or until a skewer comes out clean.
cool in tin for 10 minutes then remove to wire rack.
cool completely.
ice.
Gourmet Grilling Burgers
Category: meat-and-poultry
By Teri Carrillo-Fox

These burgers combine beef and sausage with all the fixin's right inside! They're made for grilling outside, but could easily be done on an indoor grill, too.

Ingredients:
2 pounds lean ground beef
½ pound bulk Italian sausage
½ large red onion, chopped
2  Anaheim chile peppers, chopped
3 cloves garlic, minced
¾ pound Muenster cheese, shredded
1  egg
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
salt and pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties. Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 8 hamburgers

Calories: 450.4
Fat: 32.5 g
Saturated fat: 15.6 g
Carbohydrates: 4.2 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 34 g
Cholesterol: 146.2 mg
Sodium: 602.5 mg
BLT Fish Sandwiches


Ingredients:
bacon, fat-free mayonnaise, orange, Dijon mustard, garlic, pepper, lettuce leaf, tomatoes

Directions:
Heat a grill pan over medium heat and cook bacon (I use thick peppered bacon which takes longer to cook -- about 10-20 minutes]. Drain on paper towels.
Drain excess grease from pan and after salt and peppering fish cook fish in same pan (5-10 minutes per side depending on thickness of fish].
In a small bowl mix together dressing (mayo - salt and pepper].
Toast buns and spread mayo mixure on bottom of bun, add lettuce tomato slice, bacon and 1 piece fish top with lettuce and tomato and top bun (spead with mayo mixture]  mayo side down.
Repeat for rest of the sandwiches.
Popcorn Snacking Mix


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

Directions:
Preheat oven to 250 degrees.
Grease a large roasting pan and pour in popcorn, cereals, and peanuts, stir to combine.
In a large saucepan, combine brown sugar, corn syrup and butter and bring to a rolling boil.
Boil for 6 minutes, stirring frequently.
Remove from heat and quickly stir in vanilla and soda until light and foamy.
Immediately pour over popcorn mixture and stir until coated well.
Bake uncovered for 1 hour, stirring every 15 minutes or so.
Cool completely.