xiaoxl/recipe_data huggingface dataset:
Coleslaw With Apples and Feta


Ingredients:
green cabbage, tart apples, carrots, green onions, green bell pepper, vinegar, Dijon mustard, white sugar, celery seed, salt, feta cheese

Directions:
Put cabbage, apple, carrot, onion, green peppers, and ONLY 1/4 cup of the feta in large bowl. Toss to mix.
Make dressing in a seperate bowl by combining oil, vinegar, mustard, sugar, celery seeds, salt and pepper; whisk to blend well.
Pour dressing over cabbage mixture and toss together to coat well.
Cover with plastic wrap and chill for 2 - 3 hours; toss again and sprinkle top with remaining 1/4 cup feta cheese.
Creamy Macaroni With Firecracker Grilled Shrimp #RSC


Ingredients:
shrimp, cayenne pepper, fresh thyme, fresh parsley, small macaroni pasta, butter, red bell pepper, shallot, cream cheese, Fontina cheese, white wine, vegetable broth, vegetable broth, skim milk, parmesan cheese

Directions:
Combine oil, cayenne pepper, thyme, parsley and 1 tablespoon Hidden Valley Original Ranch Dips Mix.  Add Shrimp.  Refrigerate and marinate shrimp for at least 2 hours.
Preheat grill to medium heat.  Skewer shrimp, piercing one end near the head and again near the tail.  Discard Sauce.  Lightly oil the grill grate.  Grill shrimp for 2-3 minutes each side, until opaque.
Cook pasta as directed on package.
Heat 1 tablespoon butter in a sauce pan.  Add red pepper. Cook about 1 minute.  Add shallots and cook another 1-2 minutes. Reduce heat and add wine, broth, milk and cheese.  Cook until cheese melts and sauce begins to thicken.  Meanwhile whisk together in a small bowl 4 tablespoons vegetable broth and the remainder of the Hidden Valley Original Ranch Dips Mix package.  Once combined add to cheese mixture.  Add salt and pepper to taste.  Let simmer and thicken 2-3 minutes.  Add pasta and grilled shrimp.  Stir and heat throughout.   Pasta will thicken as it sits.
Place pasta on a plate.  Garnish with parsley and parmesan cheese.
Hilde's Norwegian Waffles


Ingredients:
eggs, sugar, vanilla, butter, baking soda, flour

Directions:
Stir baking soda into 1 cup soured milk.
Melt and cool the butter.
Whisk together eggs, sugar and vanilla.
Whisk in melted, cooled butter.
Add in flour and baking soda/soured milk. Stir.
Add the rest of the soured milk. You might need to add a bit extra but the batter should be pretty thick.
You should make the waffles right away but you can keep the batter in the fridge until the next day.
Sweet Chili Cream Cheese Dip
Category: trusted-brands-recipes-and-tips
By Philadelphia

This is the perfect solution to unannounced guests! Hot and saucy dip in less than two minutes!

Ingredients:
1 (8 ounce) package PHILADELPHIA Cream Cheese
1 cup Frank's® RedHot® Sweet Chili Sauce

Directions:
Place cream cheese in serving dish. Top with chili sauce.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups dip

Calories: 110.6
Fat: 4.1 g
Saturated fat: 2.3 g
Carbohydrates: 17.9 g
Protein: 0.9 g
Cholesterol: 15.8 mg
Sodium: 516.5 mg
Shrimp and Ginger Soup


Ingredients:
garlic clove, fresh ginger, chicken broth, water, shrimp, cake tofu, soy sauce, scallions

Directions:
Heat the peanut oil in a Dutch oven.
Add the garlic and ginger and sauté for 2 minutes.
Add the broth, water, and noodles and bring to a boil.   Cook until noodles are done.
Reduce heat to simmer and add shrimp and cook 2 minutes.
Add the tofu and spinach, and cook for 3 minutes more.
Add soy sauce and serve with the green onion garnish.
Welsh Rabbit Bread for the Abm


Ingredients:
milk, Worcestershire sauce, flour, sugar, salt, dry mustard

Directions:
Add ingredients to bread pan in order recommended by manufacturer., Bake on light crust cycle.
Kiwi Ice


Ingredients:
lemon juice, kiwi fruits, artificial sweetener, orange zest, orange, kiwi fruit

Directions:
In a blender, combine the first three ingredients; cover and process just until smooth.
Add artificial sweetener.
Stir in orange peel.
Pour into an ungreased 8-in. square pan.
Cover and freeze for 1-1/2 to 2 hours or until partially set.
Spoon into a mixing bowl; beat on medium speed for 1-1/2 minutes.
Return to pan; freeze for 2-3 hours or until firm.
Let stand 10 minutes before serving.
Spoon into small bowls; garnish with orange and additional, kiwi if desired.
Coq Au Vin Broth Fondue
Category: appetizers-and-snacks
By gerke627

I first experienced this fondue at a popular chain restaurant. I've been trying to make it at home ever since. This is the closest I've come and it's always a big hit! Enjoy for a romantic dinner for 2 at home or prepare a larger quantity for a dinner party. Either way, we rarely have leftovers! Dip chicken, steak, veggies, etc.

Ingredients:
3 ½ cups vegetable stock
½ cup dry red wine
½ cup sliced fresh mushrooms
2  green onions, sliced
2 cloves garlic, minced

Directions:
Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 115.4
Fat: 1 g
Carbohydrates: 12.9 g
Sugars: 6.3 g
Dietary fiber: 2.4 g
Protein: 2.8 g
Sodium: 811.1 mg
Asian Barbecue Chicken Salad


Ingredients:
sugar, rice vinegar, onion, mustard powder, canola oil, poppy seeds, hoisin sauce, olive oil, honey, soy sauce, fresh ginger, garlic clove, dry crushed red pepper, butter, garlic clove, dried basil, dried oregano, boneless skinless chicken breast halves, romaine lettuce, plum tomatoes, sesame seeds

Directions:
For the poppy seed dressing:  Whisk sugar, rice vinegar, onion and mustard powder in a small bowl to blend.  Gradually whisk in oil.  Stir in poppy seeds.  Season to taste with salt and pepper. (Can be made 1 week ahead.  Cover and refrigerate.].
For the Asian Barbecue Sauce: Whisk hoisin sauce, oil, honey, soy sauce, ginger, garlic and crushed red pepper in a small bowl to blend.  (Can be made 1 day ahead.  Cover and chill.].
For the Croutons:  Melt butter in a medium skillet over medium heat.  Add garlic, basil and oregano and stir 1 minute.  Add bread cubes and toss to coat.  Sprinkle with salt and pepper.  Saute until croutons are golden, about 12 minutes.  Transfer to a plate to cool.  (Can be made 3 hours ahead.  Let stand at room temperature.].
For Salad:  Prepare barbecue to medium high heat.  Sprinkle chicken with salt and pepper; brush with oil.  Grill chicken until cooked through, about 5 minutes per side.  Brush chicken with some Asian barbecue sauce.  Grill 1 minutes longer per side.  Transfer chicken to work surface; let stand 5 minutes.  Cut crosswise into 1/2-inch thick strips.
Place lettuce and croutons in large bowl.  Toss with 1/2 cup dressing.  Dived lettuce mixture among 4 plates.  Garnish with tomatoes and grilled chicken strips.  Drizzle chicken with barbecue sauce.  Sprinkle with sesame seeds and serve.
Big Hit Meatloaf


Ingredients:
ground beef, eggs, parmesan cheese, Worcestershire sauce, ketchup, parsley, garlic cloves, dried oregano, dried basil, black pepper, mushroom

Directions:
Preheat oven to 350.
Combine all ingredients in a large bowl; mix well.
Shape into rectangle and place into greased loaf pan.
Bake for 1 hr and 10 min or until thermometer reads 165.
Drain and let sit for ten minutes before serving.
Roasted Tomato, Avocado, and Fresh Mozzarella Crostini
Category: appetizers-and-snacks
By Julie Hubert

Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.

Ingredients:
2  vine-ripened tomatoes, cut into 1/4-inch slices
¼ cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper to taste
2 tablespoons butter
8  diagonally sliced pieces baguette
1 clove garlic, halved
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado - halved, pitted, and thinly sliced
½ small lemon
¼ cup roughly chopped fresh dill
1 pinch flaked salt

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper. Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool. Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side. Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread. Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

Prep time: 30 mins
Cook time: 29 mins
Total time: 59 mins
Yields: 8 crostini

Calories: 278.3
Fat: 21.5 g
Saturated fat: 7.7 g
Carbohydrates: 14.3 g
Sugars: 2.2 g
Dietary fiber: 3.5 g
Protein: 8 g
Cholesterol: 29.9 mg
Sodium: 253.6 mg
"Mennonite" Corn Fritters


Ingredients:
fresh corn, eggs, flour, salt, pepper, baking powder

Directions:
Combine eggs, flour, baking powder, salt& pepper with the corn.
Mix thoroughly.
Add cream to mixture.
Melt fat in frying pan& drop corn mixture by spoonfuls into the hot fat.
Brown on both sides.
Serve w/ syrup.
(pancake/waffle syrup].
Sloppy Joes


Ingredients:
ground beef, onion, bell pepper, tomato sauce, chili powder, garlic powder, pepper, salt, curry powder

Directions:
Brown beef and drain the grease., Add onion and bell pepper and cook til onion is clear., Add spices and tomato sauce and cook for a minute til hot through., Great leftovers.
Farmer's Breakfast


Ingredients:
potatoes, green pepper, butter, eggs, milk, pepper, cooked ham, cheddar cheese

Directions:
In a microwave dish, combine the potatoes, green pepper and butter.
Cover and microwave on high for 7-8 minutes or until vegetables are tender, stirring once.
In a bowl, beat the eggs, milk and pepper and then stir in ham and mushrooms.
Stir into potato mixture.
Cover and microwave at 70% power for 8-10 minutes or until eggs are almost set, stirring every 2 minutes.
Sprinkle with cheese.
Cook, uncovered, on high for 1-2 minutes or until cheese is melted and eggs are completely set.
Creamy Ham Casserole


Ingredients:
broccoli florets, broccoli florets, cheddar cheese, ham, rotini pasta, Miracle Whip light, green peppers, milk

Directions:
HEAT oven to 350°F degrees., MIX all ingredients except 1/2 cup of the cheese., SPOON into 1 1/2-quart casserole., Sprinkle with remaining 1/2 cup cheese., BAKE for 30 minutes or until thoroughly heated., Sprinkle with seasoned croutons, if desired., MICROWAVE: Prepare as directed., Microwave on HIGH 8 to 10 minutes or until thoroughly heated., Sprinkle with seasoned croutons, if desired.
Vegetable Risotto with Curry Sauce


Ingredients:
celery, carrot, zucchini, leek, bell peppers, fresh basil, olive oil, shallots, garlic, chili pepper, fresh ginger, curry powder, tomato puree, mango chutney, cooked rice

Directions:
Blanch diced vegetables and set aside.
Cook rice according to package directions.
Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
Add curry powder and tomato puree and cook another 2 minutes.
Finally add chutney and cream and simmer until reduced by half.
Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
Makes 4 servings.
Crazy Choco Papad (Poppadum)


Ingredients:
coffee, cocoa powder, sugar, milk, chocolate

Directions:
Mix all the ingredients for the sauce together., Dont make the batter too thin,it should be thick but smooth., Mix the sauce continuosly., You can chill the sauce if you want to., But make sure its nice and thick., Fry/Roast the papad., Dip the papad in the sauce., bite into it!, Isn't this yum or what!
Chocolate-Cherry Pecan Bread


Ingredients:
unbleached all-purpose flour, whole wheat flour, light brown sugar, salt, instant yeast, water, dried cherries, chocolate chips, pecans

Directions:
Mix flours, sugar, salt, yeast, and water in a large bowl.
Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.
Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.
Let it rest 15 minutes, then form it into a ball.
Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.
During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot] in the oven while it heats.
When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.
Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.
Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. Yield: 1 loaf.
Pickle-Fried Chicken
Category: meat-and-poultry
By Cally

Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.

Ingredients:
4 thigh, bone removeds chicken thighs
2 cups dill pickle juice
1 cup vegetable oil for frying
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper

Directions:
Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours. Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry. Preheat oven to 350 degrees F (175 degrees C). Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C). Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet. Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven. Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.

Prep time: 15 mins
Cook time: 15 mins
Total time: 3 hrs 30 mins
Yields: 4 chicken thighs

Calories: 369.3
Fat: 16.7 g
Saturated fat: 3.9 g
Carbohydrates: 35 g
Sugars: 3 g
Dietary fiber: 1.1 g
Protein: 18.9 g
Cholesterol: 60.8 mg
Sodium: 3053.2 mg
Citrus Rubbed Skirt Steak


Ingredients:
lemon rind, kosher salt, garlic clove

Directions:
Combine first 5 ingredients in a bowl, stirring well.
Lightly coat steak with cooking spray.
Rub rind mixture evenly over steak.
Heat a grill pan over medium-high heat.
Coat pan with cooking spray.
Add steak to pan; cook 5 minutes on each side or until desired degree of doneness.
Let stand for 5 minutes; cut steak diagonally across grain into thin slices.
Soft Liver Dog Treats


Ingredients:
liver, eggs, cornmeal, garlic powder, salt

Directions:
Preheat oven to 350 degrees. Line 9 x 13 or jelly roll pan with foil or parchment paper and spray with pan. This stuff really sticks to the pan.
Pulverize livers in blender.
Add eggs and mix.
Add cornmeal, garlic and salt and mix.
Pour into pan and bake for 30 minutes.
If harder treats are desired, cut in to desired size and return to oven for 20 minutes.
Store in the refrigerator up to a week or freeze.
Southwest Meatloaf


Ingredients:
ground beef, onion, green peppers, garlic, salt, cayenne pepper, frozen corn, green onions, chili powder, eggs, green chilies, cheddar cheese, black olives, chili sauce

Directions:
Preheat oven to 350 F degrees., Combine all ingredients except chili sauce and mix with you hands., Place into a 9x5" loaf pan, top with chili sauce and cover with foil., Bake 60 minutes, remove foil and bake 30 minutes.
Butter and Jelly Sushi Rolls


Ingredients:
"butter"

Directions:
Remove the crusts from the bread and with a rolling pin or large soup can, completely flatten the bread.
Spread 1 tbls. of the butter(or peanut butter or almond butter-you could use cashew butter  too!]on each slice bread, all the way to the edges.
Then spread 1 tbls. of the jam or preserves over butter.
Roll each slice into a tight spiral.
Cut each spiral into 4 pieces.
Note:.
To make it easier to cut, you could make this the day before serving and put in the fridge overnight. They are easier to slice cold.
Makes 8 sushi rolls.
Easy Baked Beans


Ingredients:
brown sugar, dry mustard, bacon, ketchup

Directions:
Heat oven to 325 degrees.  Grease 2 quart, 3-inch deep casserole dish by rubbing raw bacon around the bottom and sides.
Slice the bacon into bite-sized pieces.
Pour one can of pork and beans into the dish.
In small bowl combine sugar and mustard; sprinkle half the mixture over the beans.  Top with the remaining beans.  Sprinkle the rest of the sugar-mustard mixture over the beans.  Top with the chopped bacon and ketchup.  Bake uncovered 2 1/2 hours.
Notes:  The recipe may be multipled for more servings.  Check on the beans as it nears completion.  It should have a bubbling rich brownn look at the end.  May add a little water if it seems to thick.
Mold


Ingredients:
vodka, blue curacao

Directions:
Build in a highball glass packed with ice., Top with Red Bull.
Raw Tomato Soup (For 1)


Ingredients:
roma tomatoes, sun-dried tomato, olive oil, dried parsley, basil, water, red bell pepper

Directions:
Put all ingredients in a blender or Vita-mix.
Blend until smooth, adding more water until desired consistency is reached.
Serve!
Tip: I like to sprinkle yeast flakes on top for a cheesy flavor. This is so rich and sweet! You can also 1/2 a red bell pepper to the blender before mixing.
Norwegian Boller


Ingredients:
milk, butter, granulated sugar, active dry yeast, salt, cardamom, all-purpose flour, raisins

Directions:
Mix the warm milk (about 100F], melted butter, sugar and yeast together in a large bowl.  Let it stand for 10 mins unntil the yeast is foamy.  Add the salt and cardemon. Add the flour 1 cup at a time, stirring to mix after each addition.  Stir in the raisins if you are using them.  The dough will be pretty sticky at this point.
Cover and let the dough rise in a warm place for about an hour, or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Sprinkle top with flour and knead briefly (for just a couple of minutes] Make sure you flour hands a lot to be able to do the next step. Break off pieces of dough about the size of a large golf ball and roll in your hands to make them round and smooth.
Place the balls of dough onto a greased cookie sheet and cover.  Let them rise for about 30-40 minutes.
Brush the tops with beaten egg white and bake in a preheated 350 F oven for 20 minutes, or until they are golden brown.  Cool about 15 minutes before eating and then enjoy with butter, or chese and meat, or just plain!
Sweet & Sour Chicken Kebeb with Peanut Dipping Sauce


Ingredients:
boneless chicken breasts, dry sherry, lemon juice, garlic, honey, crunchy peanut butter, chicken broth, lemon juice

Directions:
Cut chicken breasts lengthwise into strips 25mm (1 inch] wide.
Using one hand to secure chicken, press skewer down the length of one strip.
Repeat with remaining strips.
Place skewers in a glass baking dish and set aside.
Combine sherry, Teriyaki sauce and sweet and sour sauce in a small bowl.
Add garlic, lemon juice and honey; blend thoroughly.
Pour marinade over skewered chicken, cover and refrigerate for at least 30 minutes, turning once.
When ready to cook, drain marinade from the chicken, reserving marinade.
Arrange skewers directly on a wire rack in a baking dish, being careful not to pack them too tightly together.
Set heat to 200°C and cook in oven for 10 minutes, or simply BBQ or grill them until done.
In the meantime, prepare the dipping sauce.
Combine peanut butter, lemon juice, chicken broth and remaining marinade in a saucepan.
Bring to the boil over medium-high heat.
Reduce heat and simmer sauce for 10 minutes, or just until sauce begins to thicken.
To serve, arrange chicken skewers on serving platter& serve dipping sauce on the side.
Oatmeal Bread II
Category: bread
By Liz B.

Make an outrageously delightful oatmeal bread from your bread machine

Ingredients:
1 ¼ cups water
3 cups bread flour
2 tablespoons honey
1 ½ tablespoons dry milk powder
1 ½ teaspoons salt
½ cup quick cooking oats
2 tablespoons margarine
1 tablespoon active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.  Select White Bread setting, and Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 1/2 pound loaf

Calories: 45.5
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 6.1 g
Sugars: 3.4 g
Dietary fiber: 0.6 g
Protein: 1.2 g
Cholesterol: 0.2 mg
Sodium: 317.9 mg
Smoky Black Bean Burgers on Potato Buns


Ingredients:
flax seed meal, water, black beans, cilantro, parsley, garlic, red onions, paprika, cumin powder, salt, black pepper, cider vinegar, salt, Dijon mustard, flax seed meal, water, mashed potatoes, flour, salt, mustard, romaine lettuce, tomatoes

Directions:
For the Flaxseed Mayonnaise – makes 1 cup prepared mayonnaise.
Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
Add the mustard and cider vinegar. Whisk to combine.
In a thin steady stream, gradually whisk in the sunflower oil.
Season with salt and pepper.
For the Potato Buns.
Combine mashed potatoes, flour, salt, and mustard in a bowl.
Form into buns about 75 grams each.
Pan-fry in a non-stick pan for 3-4 minutes each side.
Drain on paper towels.
For the Burger Patties.
Combine flaxseed meal and water in a bowl. Leave for 5 minutes.
Combine the flaxseed mix with half of the black beans, cilantro, parsley, garlic, red onion, salt, pepper, cumin, and paprika in a food processor and pulse into a smooth paste.
Combine this pureed mix with the remaining black beans, cilantro, and parsley.
Form into patties about 100-110 grams each.
Pan-fry in a non-stick skillet for 3-5 minutes per side.
Assemble the Burgers.
Serve the patties on potato buns.
Add a dollop of flaxseed mayo, some fresh romaine lettuce, and tomato slices.
Chipotle Cornbread


Ingredients:
yellow cornmeal, all-purpose flour, sugar, salt, baking powder, egg, buttermilk, sweet milk, chipotle chiles

Directions:
Preheat oven to 450°, allowing the cast iron skillet to heat up with it.
In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
Fold in the egg, buttermilk, milk, oil, and chipotles.
Spray cooking spray on cast iron skillet and pour in the batter.
Bake for 25 minutes.
When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate.
Serve with butter.