xiaoxl/recipe_data huggingface dataset:
Mack and Cheese


Ingredients:
chorizo sausage, garlic, shallot, heavy cream, manchego cheese, parmesan cheese, tomato paste, fresh thyme leaves, pasta, pasta, chorizo sausage, white cheddar cheese, manchego cheese, fresh thyme leave, kosher salt, fresh ground pepper, phyllo pastry sheets

Directions:
Mack and Cheese:
Cook the chorizo in a saute pan over medium heat until browned and almost fully cooked. Add the garlic and shallots and stir until soft and the chorizo is fully cooked. Stir in the heavy cream. Add the Manchego, chevre and Parmesan. Stir in the tomato paste, thyme and pasta in that order. Cook until the cheese is melted and the sauce nicely coats the back of a spoon.
To serve, ladle the pasta mixture into bowls and top each serving with a Mack Streudel. Garnish with shaved Manchego.
Mack Streudels:
Preheat the oven to 400 degrees F.
In a large bowl, combine the goat cheese, chorizo, Cheddar, Manchego, thyme, salt and pepper.
Place a sheet of phyllo on the counter and brush the entire surface very lightly with clarified butter. Place another phyllo sheet on top of the first sheet and very lightly brush with butter. (Be careful not to soak the sheets with butter.] Repeat layering and buttering the phyllo until you have a stack of 5 layers. Cut the stack crosswise into 5 equal rectangles. Place 1 tablespoon of the cheese filling at one short end of each rectangle and fold up as you would a flag to make triangles. Repeat to make more triangles with the remaining phyllo, butter and filling. Bake for 7 minutes.
Goo over Philly Cheese


Ingredients:
capsicums, dark brown sugar, apple cider vinegar, cream cheese

Directions:
Place undrained Diced Capsicum, sugar, vinegar into a small saucepan and heat until boiling.
Reduce heat and simmer over a low heat for approximately 45 minutes or until thick and syrupy, stirring occasionally. Allow to cool  a bit and pour over the cream cheese. Serve with crackers.
Chicken With Red Onion Salsa


Ingredients:
chicken breasts, Ro-Tel tomatoes, tomato paste, red onions

Directions:
Season both sides of chicken breasts with Mexican seasoning and set aside.
In a medium bowl, stir together diced tomatoes, tomato paste, and onions.
Pour half of salsa mixture in the bottom of a 5-quart slow cooker; Add chicken and top with remaining salsa mixture.
Cover and cook on LOW for 4 to 6 hours.
Rice Pilaf Salad With Salami, Artichokes and Provolone


Ingredients:
artichoke hearts, provolone cheese, olive oil, red wine vinegar

Directions:
Cook Rice Mix as directed on package.
Spoon rice mixture into large bowl. Cool to room temperature. Add artichokes, salami, cheese, olive oil and vinegar; toss to blend.
Chicken Paprika With Side of Linguine


Ingredients:
roasting chicken, paprika, onion, sour cream, water, olive oil

Directions:
Wash & clean chicken. Remove skin & fat and cut into pieces or sections.
Heat heavy duty casserole pot (Creuset or equivalant] with olive oil and brown sliced onions. Remove when it becomes soft & translucent.
In the same pot, add chicken pieces till lightly browned.
Put in the sauteed onion slices and mix well.
Add Paprika powder (more if you like the heat!] and mix well to coat chicken & onions.
Add salt & pepper to taste.
Stir in 1 cup of water.
Remove from stove top and place in heated oven (160 - 180 degrees celcius] for 45 minutes Make sure lid is on the pot.
Remove from oven after 45mins and stir in 2 to 3 tbsp sour cream. The consistency changes and it should look like a mild curry!
Add salt & pepper to taste.
Boil fresh linguine till al dente.
Serve linguine with chicken paprika over and sprinkle a little more paprika for presentation and a small dollop of sour cream.
Serves 4.
Oven Baked Tasty Country Fries


Ingredients:
flour, parmesan cheese, paprika, pepper, potatoes

Directions:
In a shallow bowl beat egg whites until foamy.
In another shallow bowl combine the flour, bread crumbs, parmesan cheese and seasonings.
Cut each potato into wedges. Dip potatoes into egg whites, then coat with crumb mixture. Place in a single layer on a baking sheet coated with non stick cooking spray. Bake uncovered at 375 for 40-45 minutes. *Serve with Lighthouse ranch dressing or ranch dressing of your choice & fresh parmesan cheese.
Honey BBQ Wings


Ingredients:
chicken wings, egg, milk, all-purpose flour, salt, fresh ground black pepper, msg, ketchup, white vinegar, molasses, honey, liquid smoke flavoring, salt, onion powder, chili powder

Directions:
Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Apple Coleslaw
Category: salad
By YVETTE_DSCPLETTE

Simple, sweet coleslaw that is a great accompaniment to pork-apple burgers or pork sandwiches. You can serve it immediately, but it's best when refrigerated overnight allowing the flavors to blend.

Ingredients:
4 cups shredded cabbage
1 cup shredded carrot
1  Granny Smith apple - peeled, cored and coarsely shredded
2 tablespoons honey
1 tablespoon brown sugar
2 teaspoons white vinegar
1 tablespoon pineapple juice  (Optional)
2 tablespoons mayonnaise
1 dash salt
1 teaspoon ground black pepper

Directions:
Place the shredded cabbage and carrot together in a bowl with the sliced apple,  and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 99.3
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 17.1 g
Sugars: 13.6 g
Dietary fiber: 2.7 g
Protein: 1.1 g
Cholesterol: 1.7 mg
Sodium: 118.1 mg
Mom's Ranger Cookies
Category: desserts
By Tammy Woodard

Mom makes these and I love them so I thought I'd share them with you. They don't stay around long! They are soft and yummy and kids love them.

Ingredients:
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2  large eggs
1 ¾ teaspoons vanilla extract
2 cups all-purpose flour
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 ¾ cups rolled oats
1 ¾ cups corn flake cereal
½ cup flaked coconut

Directions:
Preheat oven to 325 degrees F (165 degrees C). Beat butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs and vanilla extract until smooth. In a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. Mix flour mixture into the liquid ingredients. Gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined. Drop the dough by tablespoons onto baking sheets. Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 4 dozen cookies

Calories: 109.7
Fat: 4.5 g
Saturated fat: 2.7 g
Carbohydrates: 16.3 g
Sugars: 9.1 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 17.9 mg
Sodium: 95.3 mg
Morton's Blue Cheese Dressing


Ingredients:
mayonnaise, sour cream, sour cream, buttermilk, seasoning salt, blue cheese

Directions:
In a large mixing bowl, whisk together the mayonnaise and sour cream.
Add the buttermilk, Durkee sauce, and seasoned salt.
Whisk until well mixed.
Season to taste with salt and freshly ground black pepper and whisk again.
Using a rubber spatula, gently fold in the blue cheese.
Transfer to a storage container with a tight-fitting lid and refrigerate for at least a day and up to four days.
Market Style Mango Frooti - Fresh N Juicy


Ingredients:
mangoes, mangoes, sugar

Directions:
Wash mangos and raw mangoes properly.
Chopped raw mangoes and boil them in 1-liter water.
Now cut mangoes and add them into boiling raw mangoes.
After 15 minutes raw mangoes will be transparent. Add sugar and boil until it dissolves completely.
Let it cool and make a smooth paste in blender or mixer.
Add approx 3-liter of water and strain it.
Now store in bottles and keep in the fridge.
Croissants
Category: bread
By Kate

Authentic French croissants.

Ingredients:
1 ¼ teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 ¾ cups all-purpose flour
2 teaspoons white sugar
1 ½ teaspoons salt
⅔ cup warm milk
2 tablespoons vegetable oil
⅔ cup unsalted butter, chilled
1  egg
1 tablespoon water

Directions:
Combine yeast, warm water, and 1 teaspoon sugar.  Allow to stand until creamy and frothy. Measure flour into a mixing bowl.  Dissolve 2 teaspoons sugar and salt in warm milk.  Blend into flour along with yeast and oil.  Mix well; knead until smooth.  Cover, and let rise until over triple in volume, about 3 hours.  Deflate gently, and let rise again until doubled, about another 3 hours.  Deflate and chill 20 minutes. Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours. To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half.  Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares.  Cut each square in half diagonally.  Roll each triangle lightly to elongate the point, and make it 7 inches long.  Grab the other 2 points, and stretch them out slightly as you roll it up.  Place on a baking sheet, curving slightly.  Let shaped croissants rise until puffy and light.  In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Prep time: 40 mins
Cook time: 15 mins
Total time: 11 hrs 15 mins
Yields: 1 dozen

Calories: 195.5
Fat: 13.4 g
Saturated fat: 7.1 g
Carbohydrates: 15.8 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 3.1 g
Cholesterol: 45.9 mg
Sodium: 303.5 mg
Louisville's Green Chili Wontons


Ingredients:
green chili, monterey jack cheese, wonton wrapper, avocados, lemon juice, seasoning salt, ground coriander, mayonnaise, green onions

Directions:
Green Chili Wontons.
Blend the green chilis, jalepeños and cheese. Put two tablespoons of the cheese mixture on one corner of the wonton wrapper and fold that corner over. Fold the corners on the right and left. Dip the remaining corner - the top one -- in water before folding it down.
Deep fry in 350-degree oil for one minute.
(Makes 18 wontons].
Guacamole Dipping Sauce.
Mash the avocados and blend all ingredients thoroughly.
Makes about 1 cup.
Seafood Dirty Rice


Ingredients:
butter, green bell pepper, red bell pepper, water, medium shrimp, green onion

Directions:
Melt butter in large skillet on medium heat. Add bell peppers; cook and stir 3 minutes or until tender. Add water; bring to boil.
Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
Stir in shrimp and green onions; mix well. Cook, uncovered, 5 minutes or until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes before serving.
Breakfast Pizza #RSC


Ingredients:
active dry yeast, honey, warm water, flour, extra virgin olive oil, salt, pork sausage, eggs, half-and-half cream, dried chives, butter, seasoning salt

Directions:
1.Combine yeast, honey, and warm water and let rest 5 minutes. Meanwhile, mix together flour, oil, and salt in a large bowl.
2. Add water mixture into flour mix and mix together. Knead dough for 5 minutes until smooth. Place under damp cloth and let rise for 1 hour. Heat a pizza stone in oven at 475 degrees.
3. Cook pork sausage over medium-high heat until done. Remove from stove and let drain on a paper towel.
4. Melt butter in a frying pan. Beat eggs, half & half, and Hidden Valley Original Ranch Seasoning Mix, and chives together. Pour into butter coated pan and scramble.
5. Dice potato into 1/4 inch sized cubes. Coat with 1/8 cup Hidden Valley Original Ranch Dressing and fry in vegetable oil for 3-5 minutes, or until a light golden brown. Season with salt.
6. Roll out dough into a 12" circle. Place on pizza peel. Spread remaining Hidden Valley Original Ranch Dressing in place of pizza sauce. Spread cooked sausage, scrambled eggs, and potatoes evenly over dough. Sprinkle cheese over the top.
7. Carefully slide prepared pizza off of the pizza peel onto the heated baking stone and bake for 10 to 12 minutes.
8. Remove from oven, cut, and serve. Enjoy.
Lemon Thyme Rainbow Trout


Ingredients:
trout fillet, all-purpose flour, lemon rind, dried thyme, lemon juice

Directions:
Divide fish into 4 equal pieces if necessary.
In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
Dip fish into lemon juice; dredge in flour mixture, turning to coat.
In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.
Carrot and Spinach Stirfry


Ingredients:
gingerroot, ground ginger, garlic clove, canola oil, green onions, chicken broth, salt

Directions:
In a large nonstick skillet, stir fry carrots, ginger and garlic in oil over medium heat for 5 minutes or till crisp tender.
Add green onions, broth and salt. Stir fry 1 minute more. Stir in fresh spinach and heat through.
Double Cheese Bread


Ingredients:
milk, sugar, parsley, salt, bread flour, cheddar cheese, swiss cheese, dry active yeast

Directions:
Add all ingredients to bread machine., Cook on "sweet" cycle.
Honey & Almond Spanish Hot Chocolate


Ingredients:
cornstarch, water, honey, vanilla extract, milk

Directions:
In a saucepan, whisk together cocoa, cornstarch and water.
Whisk in the honey and gradually add milk, vanilla and almond extracts, whisking constantly over medium heat until smooth and slightly thickened.
Butter Chickpea Curry


Ingredients:
potatoes, canola oil, yellow onion, garlic, curry powder, garam masala, ground ginger, cumin, salt, milk, chickpeas

Directions:
Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat.
Stir in onion and garlic, and cook until the onions are soft and translucent.
Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Uncle Bill's Crispy Halibut Steaks


Ingredients:
halibut steaks, eggs, Dijon mustard, garlic powder, dried dill weed, parmesan cheese, extra virgin olive oil, butter

Directions:
Rinse halibut steaks in cold water, then pat dry on paper towels.
In a bowl, whisk eggs, add mustard and whisk until blended.
In a shallow dish, combine garlic powder, dill weed, crushed cornflakes, parmesan cheese, and Italian seasonings; mix well to blend.
Dip halibut steaks in egg mixture.
Now place halibut steaks individually in dry mixture and coal both sides well.
BAKING.
Preheat oven to 450°F.
In a 13 x 9 inch oven-proof casserole dish add olive oil and butter.
Place dish in heated oven until butter melts.
Place coated steaks in casserole dish in a single layer.
Bake in preheated 450 F oven for 5 minutes, then turn over and continue to bake for another 5 minutes or until fish flakes when tested with a fork.
DO NOT OVERCOOK halibut steaks.
FRYING.
In a large frying pan, melt butter with olive oil on medium high heat.
Add steaks and fry for 5 minutes on each side or until fish flakes when tested with a fork.
DO NOT OVERCOOK halibut steaks.
Serve with with a nice homemade tartar sauce.
Piccalilli


Ingredients:
green tomatoes, green peppers, small onion, cider vinegar, granulated sugar, salt, mustard seeds, celery seeds, ground cinnamon, ground allspice

Directions:
Wash tomatoes; cut out stem ends and quarter lengthwise.
Wash and seed peppers; quarter.
Peel and quarter onions.
Process vegetables in a food processor until they are chopped small.
Place vegetables in a colander over a bowl to drain off liquid (discard liquid].
Place vegetables in a saucepan with 2 quarts of vinegar; boil, uncovered, 30 minutes, stirring often.
Strain vegetables again, discarding liquid and return to saucepan.
Stir in 1 quart vinegar and remaining ingredients; simmer 3 minutes.
Pour into clean, hot, sterilized preserve jars.
Fill to within 1 inch of top; seal using your preferred method (my usual method is to scale the recipe down to 1 jar and refrigerate!].
Prawn Omelets


Ingredients:
eggs, salt, mushrooms, shallots, celery, bean sprouts, water, cornflour, sugar, soy sauce, salt

Directions:
Put eggs in bowl. Season with salt and pepper. Beat with rotary beater, only until eggs are slightly frothy.
Heat small amount of oil in pan. Gently sauté finely chopped mushrooms one minute. Remove from pan, drain, add to beaten eggs. Add finely chopped shallots, finely chopped celery, shelled prawns and well-drained bean sprouts. Mix Well.
Add enough oil to medium-sized frypan just to cover base when oil is hot, pour omelet mixture into pan using cup to make four small omelets.
When mixture is firm on one side, separate omelets with spatula. Turn, cook other side. Stack on Warm plate while cooking other omelets. To serve stack omelets on top of each other spoon over sauce.
Sauce: Blend water and cornflour until smooth, add crumbled stock cubes, sugar, soy sauce and salt. Stir until sauce boils and thickens.
French Quiche Loraine


Ingredients:
eggs, gruyere cheese, smoked bacon, butter, pepper, nutmeg

Directions:
1. First, as the bacon is quite salty, you may want to rinse it for a less salty taste.
2. Next, remove all excess fat and hard parts from your smoked bacon.
3. Then, dice the bacon into small equal pieces.
4. Next, roll out your dough onto a sheet of plastic wrap. This will allow you to flip it into your pan without breaking the dough. Gently turn over the dough into tart pan.
5. Press the dough into the edges. Make sure that all of the dough is flattened into the pan so that it does not bubble-up.
6. Next, place your smoked bacon into a frying pan and cook until golden.
7. Prebake your dough in the oven on convection bake at 400 degrees F. for 5 minutes, or according to package directions on pre-made dough.
8. Now cut your Gruyere into smaller pieces and grate it.
9. Then, crack your eggs into a bowl. Depending on the size of your Quiche, you may need 5 or 6 eggs.
10. Sprinkle some pepper on top. Because the smoked bacon is already very salty, it is not necessary to add salt.
11. Pour in cream and beat slightly with a fork.
12. After sprinkling a small layer of your grated Gruyere into your pre-baked crust, add your cooked smoked bacon on top of it.
13. Pour your mixed eggs and cream on top of the bacon.
14. Now add a thick layer of grated cheese on top, but save a small amount for later.
14. Then, it’s time to sprinkle on some nutmeg, to your taste.
15. Now place your Quiche into the oven on convection bake at 400F for 20 minutes. Do not open the oven unless the top of the quiche is brown. If that is the case, cover it with a tin foil.
16. Once you see your pie is starting to rise, sprinkle the remaining Gruyere on top of it. About 2 tps.
Bake for the remaining cook time, which is 20 minutes.
17. Once you remove your quiche from the oven, it should look all puffy like this.
18. Let it cool down until your quiche flattens and voila! Your quiche may be served cold or warm.
Bon appétit!
Grandma Rita's Meatballs


Ingredients:
lean ground beef, milk, onion, Worcestershire sauce, butter

Directions:
Soften bread in milk and squeeze dry to break bread into pieces.
Add to hamburger the bread, onion and salt/pepper to taste.  Add a dash or two of worcestershire to the meat mixture as well-but not alot.
Shape into large balls- (a little larger than golfballs- some say little softballs] Melt butter in large skillet.
Add the worcestershire sauce to melted butter.
Brown the meatballs in butter- until well browned.
Remove meatballs to separate plate.
Add a bit of water to deglaze pan-- add soup and stir well.
Add the meatballs and cover and simmer for 20 minutes.
Pecan-Crusted Pork Chops With Apples


Ingredients:
panko breadcrumbs, unsalted butter, lemon zest, kosher salt, kosher salt, granny smith apples, honey, lemon juice

Directions:
Preheat the oven to 350°F
Nut Crust:  Stir all ingredients together in a small bowl; set aside.
Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt.  Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet.  Top each pork chop with reserved crust.   Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145°F
Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat.  Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
Arrange the pork chops on a platter on top of the apples. Serve immediately.
California Coleslaw
Category: salad
By ALEXPE

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.

Ingredients:
1 small head cabbage, shredded
1 small white onion, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
1 small carrot, shredded
½ cup cider vinegar
3 tablespoons white sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup vegetable oil

Directions:
In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 cups

Calories: 237.1
Fat: 18.4 g
Saturated fat: 2.9 g
Carbohydrates: 17.4 g
Sugars: 12.3 g
Dietary fiber: 4.2 g
Protein: 2.1 g
Sodium: 223.8 mg
Jennie's Christmas Pasta


Ingredients:
farfalle pasta, broccoli florets, butter, garlic, parmesan cheese

Directions:
Prepare pasta according to package directions.  (Remember to heavily salt the water!]
Meanwhile, melt the butter in a sauce pan and add the garlic, seasonings and roasted red peppers.
Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking.  Drain.
Pour garlic butter sauce over the pasta and broccoli.
Stir and top with parmesan cheese.
Enjoy!