xiaoxl/recipe_data huggingface dataset:
Skillet Bacon Mac and Cheese


Ingredients:
bechamel sauce, dry pasta, dry mustard, ground cayenne pepper, sharp cheddar cheese, gruyere cheese, parmesan cheese, milk, heavy cream, panko breadcrumbs, fresh flat-leaf parsley, bacon, unsalted butter, flour, nutmeg

Directions:
Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
Bechamel Sauce:
Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
Dad & Mom's French Toast


Ingredients:
eggs, milk, cinnamon, vanilla

Directions:
Combine all of the ingredients except the bread and blend well.
Melt a pat of butter on the griddle for each slice of bread.
Soak the bread in the egg mixture.
Place a slice of soaked bread on top of a melted butter pat, and cook on low for 15 minutes.
While cooking, sprinkle each slice with more cinnamon if desired.
When almost done, place another pat of butter on top of each slice so it starts melting.
When done cooking, flip the toast over and brown on the other side.
Serve with hot maple syrup.
Real Mccoy Chili


Ingredients:
canned tomato, tomato paste, kidney beans, garlic cloves, salt, pepper, chili powder, vinegar, sugar, ground beef, onion, celery

Directions:
"Saute meat,onion celery, with the garlic. Drain. In a large sauce pan combine all ingredients. Simmer for at leat two hours. I put in crock pot and simmer on low for 6 hours."
Chef John's Strawberry Ice Cream
Category: desserts
By Chef John

Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.

Ingredients:
12 ounces fresh strawberries, hulled
¾ cup white sugar
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
1 tiny pinch salt
2 drops red food coloring  (Optional)

Directions:
Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes. Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture. Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight. Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.

Prep time: 10 mins
Total time: 2 hrs 55 mins
Yields: 12 servings

Calories: 205.4
Fat: 15.2 g
Saturated fat: 9.4 g
Carbohydrates: 16.8 g
Sugars: 14.9 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 56 mg
Sodium: 39.9 mg
Cheesy Garlic and Herb Chips (Fries)


Ingredients:
frozen french fries, cheese, herbs

Directions:
Put frozen chips on tray sprinkle with the garlic and herbs over chips.  Put in oven to cook for around half an hour ( or however long it says on your chip packet].
When nearly done (5 minutes before finish] add grated cheese;  sprinkle around the fries.  Put into the oven to melt the cheese.
Hubbard Squash and Orange Puree


Ingredients:
water, orange zest, unsalted butter

Directions:
Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.
Chocolate Bundles


Ingredients:
frozen puff pastry, walnuts, powdered sugar

Directions:
Thaw pastry 30 minutes.
Preheat oven to 425°F.
On a floured surface, roll pastry to a 12-inch square, cut into four 6-inch squares.
Place 1/4 cup chips and 1 tbsp walnuts in the center of each square.
Bring pastry corners together, just above the filling twist and turn.
Fan out corners.
Bake on an ungreased cookie sheet 10- 15 minutes or until golden brown.
Let stand 10 minutes, sprinkle with sugar and serve.
Biscuit Topped Chicken and Broccoli Casserole


Ingredients:
chicken tenderloins, fresh broccoli, onion, butter, Wondra Flour, milk, sharp cheddar cheese, Worcestershire sauce, Tabasco sauce

Directions:
Preheat oven to 375 degrees. Melt butter in a medium saucepan. Add the onions and cook for 3-4 minutes until the onion begins to soften. Add the flour and stir constantly to keep the mixture smooth. Cook over medium heat for 2 minutes, stirring frequently.
Add the milk slowly to the pan, stirring to prevent lumps.Stir in the soup, continuing to stir until it is blended into the milk. Bring to a boil and reduce the heat to simmer.Cook about 5 minutes stirring frequently until the sauce is thickened.
Add one cup of the cheddar cheese and stir until it melts. Add the broccoli, Tabasco, and Worcestershire Sauce to the pan and simmer for 1 minute more.
Spray a 2-3 quart baking dish with non-stick spray. Put the chicken pieces in the casserole and add the cheese and broccoli mixture. Stir to combine.Cover with foil and bake for 20 minutes.
Remove the foil and top the casserole with the biscuits, cutting the biscuits to cover the top if necessary. Sprinkle the remaining cheese on top of the biscuits and return to the oven. Bake for 12 - 15 minutes until the biscuits are well browned and the cheese is melted.
Allow to rest 10 minutes before serving.
Salmon and Wild Rice Chowder


Ingredients:
butter, shallot, leek, garlic, celery, fresh thyme, flour, sun-dried tomatoes, wild rice, salmon, heavy cream, fresh basil, Tabasco sauce, salt, white pepper

Directions:
In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
Whisk in the clam juice or fish stock and cook until thickened.
Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
Season to taste with Tabasco, salt, and white pepper.
Serve with good, crusty bread.
Makes 4 to 6 servings.
Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.
Grouper Daniels


Ingredients:
heavy cream, creole mustard, cornstarch, white wine, gouda cheese, andouille sausage, crawfish tail, okra, tomatoes

Directions:
In a heavy skillet, bring cream to a simmer.  Stir cornstarch and wine together, then whisk into the cream.  Stir in creole mustard and Gouda cheese, adding a little at a time to allow the cheese to melt.  Continue stirring until smooth.
In another skillet, saute okra, sausage, crawfish, and tomatoes.  Then stir into the cream mixture.
Coat fish filets with 1/4 cup blackening seasoning.  Blacken the grouper filets in an iron skillet.
Stir the additional 1 tbsp blackening seasoning into the cream sauce.
Plate with cornbread, soak with cream sauce, then top with the grouper filet. Add more sauce over the fish.
Five-Spice Peanut and Pumpkin Muffins


Ingredients:
oats, peanuts, brown sugar, all-purpose flour, whole wheat flour, granulated sugar, baking powder, Chinese five spice powder, salt, canned pumpkin, water, eggs, vanilla, peanut butter

Directions:
Preheat oven to 375°F (190°C]. Lightly grease a muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar in a small bowl, then set aside.
In a large bowl, stir flours with sugar, baking powder, five-spice powder and salt. In a medium bowl, whisk pumpkin with oil, water, eggs and vanilla. Then whisk in peanut butter. Pour onto flour mixture and stir just until combined. Mixture will be quite thick.
Spoon batter into prepared muffin pan and sprinkle with topping. Bake for about 22 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan for 5 minutes then transfer to a rack to cool completely.
Additional recipes can be found at www.peanutbureau.ca.
Quick Black Beans and Rice
Category: main-dish
By Kathy Miller

Some say beans and rice is the most nutritious and well balanced meal in the world! Try adding your favorite chutney or salsa to this dish when you serve it!

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can stewed tomatoes
1 teaspoon dried oregano
½ teaspoon garlic powder
1 ½ cups uncooked instant brown rice

Directions:
In large saucepan, heat oil over medium-high.  Add onion, cook and stir until tender.  Add beans, tomatoes, oregano and garlic powder.  Bring to a boil; stir in rice.  Cover; reduce heat and simmer 5 minutes.  Remove from heat; let stand 5 minutes before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 271.4
Fat: 5.3 g
Saturated fat: 0.5 g
Carbohydrates: 47.8 g
Sugars: 4.8 g
Dietary fiber: 8.8 g
Protein: 10 g
Sodium: 552.4 mg
Couscous Vegetable Bake


Ingredients:
olive oil, onion, garlic cloves, zucchini, green peppers, celery, basil, stewed tomatoes, black beans, couscous, parmesan cheese, cheddar cheese, salt

Directions:
Put onion, zucchini, celery, olives and garlic into a food processor to chop up vegetables to desired size.
In a large frying pan or pot, warm up the olive oil.  Add processed vegetables stirring for 5 minutes.
Stir in the tomatoes, beans, salt, couscous and Parmesan.
Spray a 10x10 casserole dish and heat oven to 350 degrees.  Spoon mixture into casserole dish and cover with cheddar and bread crumbs.  Cover dish with aluminum foil.  Bake for 15 minutes.  Remove aluminum and continue baking for and additional 15 minutes.
Deep-Fried Asparagus
Category: appetizers-and-snacks
By cookinkatie

This is a fancier version of the other fried asparagus on here, and is more like an appetizer. Serve with Ranch dressing for dipping.

Ingredients:
2 cups vegetable oil for frying, or as needed
1 cup milk
2  eggs
1 ½ cups biscuit mix
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
1 bunch fresh asparagus, trimmed

Directions:
Heat vegetable oil in a large skillet over medium heat. Whisk milk and eggs together in a bowl. Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl. Dip asparagus into milk mixture. Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus. Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 423.2
Fat: 24.6 g
Saturated fat: 6.5 g
Carbohydrates: 36.7 g
Sugars: 10.5 g
Dietary fiber: 3.4 g
Protein: 15.2 g
Cholesterol: 107.6 mg
Sodium: 1371 mg
Lemon Meringue Pie


Ingredients:
sugar, cornstarch, flour, salt, water, lemon, zest of, lemon juice, butter, water, cream of tartar

Directions:
Preheat the oven to 375 degrees.
Place the crust in a 9 inch pie pan.
Line the inside of crust with aluminum foil (don’t turn it down over the rim, but leave the extra sticking up so that you have something to hold on to]. Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 minutes, until dry and beginning to turn “blond.” Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent over baking, until medium brown.
Lower oven temp to 350 degrees.
Filling:
In a sauce pot over high heat, combine sugar, cornstarch, flour, salt and water. Bring to a boil and stir until thickened, about 3 minutes. Combine the lemon zest, juice and extract with the yolks. Temper the yolks with the hot sugar mixture. Stir in the butter. Cook for another 3 minutes. Transfer the custard to the pie crust.
Meringue:
In a small saucepan over medium-high heat, stir together the sugar and water until the sugar is completely moistened. Cook until the syrup boils. Turn the heat to low. In the bowl of an electric mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Bring the sugar syrup to 236 degrees and slowly drizzle the sugar syrup down the side of the mixing bowl into the whites with the motor of the mixer running. Beat the whites for an additional 2 minutes until shiny.
Top the custard with meringue, when the custard has cooled to room temperature. Seal the edges completely, and transfer to the oven. Bake until browned, about 10 minutes. Refrigerate until ready to serve.
Salad Crunchies Seed Medley
Category: side-dish
By Buckwheat Queen

Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're great to just snack on as well! Make sure all the seeds are raw, otherwise they'll burn during the cooking process.

Ingredients:
1 cup pepitas
1 cup raw sunflower seeds (hulled)
½ cup flax seeds
½ cup raw egusi (African watermelon seeds)
¼ cup chia seeds
¼ cup tri-colored quinoa, rinsed and dried
¼ cup white sesame seeds
⅛ cup black sesame seeds
⅛ cup amaranth seeds
2 tablespoons olive oil
½ teaspoon fine sea salt
½ teaspoon cayenne pepper
¼ teaspoon freshly ground multicolored peppercorns

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container. Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer. Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes. Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.

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

Calories: 162
Fat: 13.1 g
Saturated fat: 1.8 g
Carbohydrates: 7.6 g
Sugars: 0.3 g
Dietary fiber: 3.2 g
Protein: 5.9 g
Sodium: 50.4 mg
Homeade Avocado  Salad Dressing


Ingredients:
avocado, red wine vinegar, honey, garlic clove, sea salt, black pepper, white pepper, basil, fresh dill, water

Directions:
Add one avocado to your blender/ mixer.
Pour in your vinegar and water.
Add honey.
Add spices.
Blend them all up for a couple minutes till mixture is smooth.
Refrigerate for one hour then pour on your salad or use as a dip for your veggies.
Marinated Potato Salad


Ingredients:
potatoes, water, white wine vinegar, white sugar, green onion, hard-boiled eggs, celery seed, mayonnaise

Directions:
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and allow to cool.
Slice cooled potatoes and layer in a large bowl or dish.
In a saucepan combine water, vinegar and sugar.
Bring to a boil and cook for one minute.
Remove from heat and pour over potatoes.
Cover and chill for at least 12 hours.
Drain excess marinade and add onions, eggs, salt, pepper, celery seed and mayonnaise.
Mix well and serve chilled.
Pineapple Shakes


Ingredients:
milk, vanilla ice cream, unsweetened pineapple chunks, ground cinnamon

Directions:
In blender, combine all ingredients; cover and process until smooth.
Pour into chilled glasses.
Serve immediately.
Salmon Amandine


Ingredients:
salmon fillets, flour, salt, pepper, butter, canola oil, lemon juice, parsley, green onions, chicken broth

Directions:
Combine flour, salt and pepper.
Sprinkle salmon filet on each side with seasonned flour.
In skillet combine oil and butter; heat until hot and bubbly.
Add salmon and cook until golden on both side.
Carefully remove filets and place in a ovenproof pan.
Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork.
Place on serving plates.
While fish is finishing in the oven make sauce.
Deglaze pan by slowly stirring in lemon  juice and vinegar.
Add parsley, green onions and chicken broth; bring to a boil;
Let sit and whisk in cream just before serving.
Spoon sauce on salmon filets.
Sprinkle with toasted almonds.
Three Cheese Pasta With Italian Sausage


Ingredients:
sharp cheddar cheese, mozzarella cheese, gouda cheese, onion, garlic cloves, butter, flour, skim milk, low sodium chicken broth, nutmeg, kosher salt, black pepper, gemelli pasta

Directions:
Bring a large pot of slightly salted water to boil. Add the pasta once it is boiling and cook until the pasta is just under al dente (slightly resistant still]. Preheat the over to 350 degrees.
Shred all the cheeses and set aside. Begin to cook the sausage by heating a small skillet to medium heat & removing the meat from the casing. Use a wooden spoon to break apart the sausage for even cooking.
In a medium saucepan, melt the butter over medium heat then add the onion. Saute until translucent and very fragrant about 5 minutes. Add the garlic and cook an additional minute.
Mix in the flour, let it cook for about 30 seconds.
Add the chicken stock & milk, continuously whisking. SLOWLY add the 3 cheeses to the mixture about a small handful at a time. Add the next bit once the previous is completely melted and creamy within the liquid. When all the cheese is added reduce the heat to low and stir in the nutmeg, salt and pepper.
In a baking dish, combine the cooked pasta, sausage, and cheese sauce.
Bake in the oven for about 10 minutes. Remove and garnish with chopped parsley.
Mint Iced Tea


Ingredients:
water, orange, zest of, mint leaves, whole cloves, pink grapefruit juice, mint sprig

Directions:
Bring water to boil in a tea kettle.
In a large tea pot, place tea bags, orange zest, mint leaves and cloves and then pour boiling water over all. Add sugar and stir until dissolved. Cover and let steep until cool (30-40 minutes].
Strain tea through mesh strainer into a large pitcher filled with ice.
Stir in grapefruit juice.
Serve over ice in large glasses, garnished with  mint sprigs, if desired.
Cheesy Hash Browns


Ingredients:
sour cream, onion, butter, margarine, butter, margarine

Directions:
Heat oven to 350°F
Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
Tip: *An 11x7-inch rectangular or 8-inch square baking dish can be used.
Salsa Verde Breakfast Tacos


Ingredients:
eggs, ground cumin, garlic powder, salt, pepper, flour tortillas, whole wheat tortillas, avocado, green pepper, garlic powder, ground cumin, salt, pepper, queso fresco, sour cream, salsa verde

Directions:
Cut the green pepper and avocado.
Scramble the eggs with the ground cumin, garlic powder and some salt and pepper.
While the eggs are cooking, mix together the diced avocado, green pepper with the garlic powder, ground cumin a little salt and pepper and some goat cheese or queso fresco and sour cream.
To assemble, spoon some of the green salsa in a line onto each tortilla.  Top with the scrambled eggs, then the green pepper-avocado mixture.  Add more goat cheese or queso fresco and sour cream if wanted, roll up and serve.
Serve Salsa Verde Breakfast Tacos with side of fresh fruit.  (We had clementine oranges, yum!].
Chocolate Chip Scones With Peanut Butter Glaze


Ingredients:
all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, egg, vanilla, milk, powdered sugar, milk, creamy peanut butter, vanilla extract

Directions:
for the chocolate chip scones:
Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
for the peanut butter glaze:
After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet], drizzle the peanut butter glaze over the scones.  I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first] and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.