xiaoxl/recipe_data huggingface dataset:
Pizza Buns
Category: main-dish
By Dadburnit

The elementary school I attended back in the 1950's used to make these, and were a favorite of most everyone.  My wife and I spent a lot of time trying to recreate these when we were first married. Our kids  (now in their 30's) still request these when they come to visit.  We use canned pizza sauce but spice it up.  Left-overs are easily reheated in the toaster oven.

Ingredients:
8  hamburger buns, split
1 pound ground beef
⅓ cup onion, chopped
1 (15 ounce) can pizza sauce (such as Contadina®)
⅓ cup grated Parmesan cheese
2 ¼ teaspoons Italian seasoning
1 teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon crushed red pepper flakes
1 teaspoon paprika
2 cups shredded mozzarella cheese

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place bun halves, crust sides down, onto a baking sheet. Broil the buns until just toasted, about 1 minute. Watch them carefully, they burn easily. Set the toasted buns aside. Turn oven heat to 350 degrees F (175 degrees C). In a large skillet over medium heat, cook and stir the ground beef until the meat is browned and crumbly, about 10 minutes. Drain excess grease, and stir in the onion. Cook and stir the beef mixture until the onion is translucent, about 5 more minutes, then stir in the pizza sauce, Parmesan cheese, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, and paprika. Bring the sauce to a boil, and simmer for 10 to 15 minutes to blend the flavors, stirring often. Spoon the beef sauce over the buns on the baking sheet, and top each bun with about 1/4 cup of the shredded mozzarella cheese. Return the buns to the oven, and bake until the cheese is bubbly and lightly browned, about 10 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 16 mini pizzas

Calories: 341.2
Fat: 14.4 g
Saturated fat: 6.6 g
Carbohydrates: 29 g
Sugars: 2.5 g
Dietary fiber: 2.5 g
Protein: 22.3 g
Cholesterol: 55.4 mg
Sodium: 787.2 mg
Molasses Cookies


Ingredients:
all-purpose flour, white sugar, baking soda, ground ginger, ground cloves, salt, Crisco shortening, egg, molasses, oatmeal

Directions:
Sift all dry ingredients to gether except oats.
Melt crisco and let cool.
Add egg, molasses, Combine well with the melted shortening.
Add all dry ingredients, mix well.
Add oats.
Mix well.
Roll into balls and flatten with a sugared glass bottom.
Bake 350 Degrees F.
Bake 10- 11 minutes for chewy cookies Bake 12- 13 minutes for hard crisp cookies.
Watch cookies as they will change quickly the las t few minutes.
Mesa Grill Blue Corn Muffins (Gluten Free)


Ingredients:
unsalted butter, onions, garlic, milk, eggs, red bell pepper, fresh corn, frozen corn, cilantro leaf, all-purpose flour, baking powder, baking soda, salt, granulated sugar, xanthan gum

Directions:
Position oven rack in the middle of the oven and preheat to 400°F Grease a 6-slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
In a small  mixing bowl, whisk together the milk and eggs.  Whisk in the butter mixture. In a separate bowl, whisk together the cornmeal, flour, baking powder, soda, salt, sugar and xanthan gum.  Stir in the liquid mixture and stir to combine.  Fold in bell pepper, jalapeño, corn and cilantro.
Divide the batter evenly among the muffins slots and bake for 20 minutes or until set.
Moscow Mule


Ingredients:
vodka, lime, juice of, ginger beer

Directions:
Fill highball glass or large old-fashion glass with ice., Add vodka and lime juice., Top with  ginger beer, stir to just blend., Garnish with lime wheel.
RBs NuWave Pro Plus Boneless Country Style Ribs


Ingredients:
paprika, white sugar, onion powder

Directions:
Mix spices and sugar together to make a dry rub.   Rub into ribs on both sides.
Place ribs in a Zip Lock bag and refrigerate for 8 hours or over night.
Line bottom pan of oven with Aluminium foil.
Line rack with aluminium foil and cut drain slots  with a sharp knife.
Place ribs on 1 inch rack and cook on high for 18 minutes.
Turn ribs over and cook 18 minutes more, or until internal temperature is 160 Deg.
Serve with your favorite warmed  BBQ Sauce.
King Ranch Chicken


Ingredients:
green bell pepper, yellow onion, corn tortillas

Directions:
Preheat oven to 325°F Spray 13x9-inch baking dish with cooking spray; set aside.
Melt Fleischmann's in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 minutes or until tender. Stir in both soups, undrained tomatoes and chicken.
Layer one-third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.
COOK'S TIPS: May use any variety of Ro*Tel Tomatoes in place of Original to suit your taste.
Rollasagna


Ingredients:
cream cheese, ricotta cheese, lean ground beef, onion, tomato paste, salt, egg, garlic clove, frozen chopped spinach

Directions:
Thaw bread dough according to package directions.
Whip cream cheese until light and fluffy.  Add ricotta.  Mix well and set aside.
Saute ground beef, onion, and garlic.  Drain well.  Add tomato paste and seasonings.  set aside.
Cook spinach according to package directions.  Drain and squeeze dry.
On a lightly floured surface, roll out dough into a 10 x 15 inch retangle.
Spread with cheese mixture, leaving a on inch border.  Spread spinach over cheese.  Top with ground beef mixture.
Roll up tightly, starting with the 15 inch side.  Pinch to seal ends and seam.
Place on greased baking sheet, seam side down.
Brush with beaten egg.
Place 3-4 cuts in the top of the roll.  Cover and let rise at room temprerature 20-30 minutes.].
remove cover and bake in preheated oven at 350 for 20 to 30 minutes.  Cool 15 minutes before slicing.  Serve with spaghetti sauce.
Scalloped Potatoes and Ham


Ingredients:
onion, butter, flour, salt, pepper, milk, potatoes, cooked ham

Directions:
To make sauce, cook onion in butter till tender but not brown. Stir in flour, salt and pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat.
Place half of the sliced potatoes in a greased 2 quart casserole. Top with half of the cooked cubed ham. Cover with half of the sauce. Repeat layers.
Bake, covered, in a 350* oven 45 minutes, stirring once. Uncover, bake 30 to 45 minutes more or until potatoes are done.
Fast and Easy Chip Dip
Category: appetizers-and-snacks
By middy24

My friend makes this dip recipe all the time.  It is an easy addition to any party.  Quick and easy--what more can you ask for in a recipe?

Ingredients:
1 (16 ounce) container sour cream
1 (16 ounce) jar mayonnaise
1 (1 ounce) package ranch dressing mix

Directions:
Combine the sour cream, mayonnaise, and ranch dressing mix in a large bowl.  Cover and refrigerate until ready to serve.

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

Calories: 269.1
Fat: 28.5 g
Saturated fat: 7.1 g
Carbohydrates: 3 g
Sugars: 0.4 g
Protein: 1.2 g
Cholesterol: 23.3 mg
Sodium: 298.9 mg
Old Man's Turkey Noodle Soup
Category: soups-stews-and-chili
By KDcook

My Dad cooks nothing, except for this soup -- old fashioned, simple, and delicious!

Ingredients:
3  turkey drumsticks
3 quarts water
2 large onions, chopped
4  carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon ground dried sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon celery salt
2 cups uncooked egg noodles

Directions:
Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup. Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 234.3
Fat: 5.8 g
Saturated fat: 1.8 g
Carbohydrates: 14.9 g
Sugars: 3.7 g
Dietary fiber: 2.3 g
Protein: 29.5 g
Cholesterol: 74.8 mg
Sodium: 1092.6 mg
Silky Carrot Hummus


Ingredients:
carrot, salt, chickpeas, tahini, apple cider vinegar, ground cardamom, garlic powder

Directions:
Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes]. Drain and combine with the other ingredients in a large bowl.
Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture.
Serve with dippers of your choice.
Tortellini With Roasted Garlic Sauce (Appetizer)


Ingredients:
head of garlic, olive oil, nonfat sour cream, parmesan cheese

Directions:
Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
Cook tortellini according to package directions (do NOT overcook, best to undercook a bit]. Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me]. Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.
Creamy Orzo and Spinach


Ingredients:
orzo pasta, parmesan cheese, egg, heavy cream, spinach, olive oil, garlic cloves, red pepper flakes

Directions:
Cook orzo according to package directions, drain., Mix parmesan, beaten egg and cream and add to hot orzo., The heat will cook the egg mixture., Heat oil in skillet, add garlic, sauté until soft., Add spinach in batches until wilted., Season with red pepper, salt, pepper, stirring., Drizzle with a drop of balsamic., Top orzo with spinach, serve with additional parmesan if desired.
Easy Baked Asparagus


Ingredients:
asparagus, olive oil, kosher salt, black pepper

Directions:
Preheat oven to 375-400°F.
Remove fibrous end pieces of the asparagus.
Lay asparagus across shallow baking dish and add oil, salt, lemon juice, and pepper. Roll and toss to coat well. Arrange the oiled asparagus in the pan so they do not overlap.
Bake in oven 20 minutes.
Mexican Fiesta Chicken


Ingredients:
onion, corn, pinto beans, black beans, diced tomatoes, salsa, cumin, chicken breast, cilantro

Directions:
Sweat onions until soft.
Add jalopenos, continue to cook for a minute or two.
Add corn, both beans, tomatoes, salsa, seasonings.
Cook for about an hour over med/low heat (should just be simmering.]  Add cilantro, then taste.  Adjust seasoning to your preference.
Add chicken, simmer until chicken is cooked through.
serve over brown rice.  I personally like to put a tortilla in a bowl, then rice then top the rice.  Garnish with cheese and sour cream.
Absolutely Sinful Chocolate Chip Cookies


Ingredients:
butter, all-purpose flour, baking soda, baking powder, salt, white sugar, eggs, vanilla extract, sour cream

Directions:
Preheat oven to 375°F (190°C].
In the microwave or over a double-boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth.
Sift together flour, baking soda, baking powder and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light.
Mix in the chocolate mixture until well blended.
Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8-10 minutes.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
The All Time Favorite Dutch Oven Potatoes


Ingredients:
potatoes, black pepper, salt, bacon, onions

Directions:
Keep potatoes covered with salt water until ready to use or they turn dark and loose much of their appeal.
Place bacon in the bottom of the dutch oven, enough to make 1/8 inch in oven.  Brown bacon in preheated oven with or without the lid on; If it's windy, or many people moving around - it's safer with the lid on.
Add onions, and cook until transparent.
Place potatoes in oven a layer at a time, seasoning as you go - Go easy on the salt because of the bacon.
When all potatoes are in stir thoroughly so seasoning and bacon and grease are well distributed throughout.
Place lid on oven and cover with coals.
Beginners be careful, and inspect often - Some cooks say stir at each inspection, thus insuring the bottom isn't burning -  Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone -  If I’m doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to.
check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes].
*my advice - go easy with the coals when you are beginning.  Keep them well dispensed on the bottom of the oven and the top.  Use your "tool" to turn the dutch oven around on the coals often and move the top around a bit to keep the temperature inside even*.
Porte Maillot Sauce


Ingredients:
carrot, onion, garlic clove, celery, cauliflower, lettuce, butter, dried lima beans, dry white wine

Directions:
Melt the butter in saucepan.
Add minced and shredded vegetables; simmer, but do not brown.
When cooked, add lima beans and wine.
Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.
Queen Cake


Ingredients:
butter, white sugar, white sugar, bittersweet chocolate, Kahlua, eggs, flour, bittersweet chocolate, heavy cream, butter

Directions:
Preheat oven to 350 degrees Cake Mix 1 1/3 cups of sugar with butter until light and fluffy.
Melt chocolate pieces.
Blend ground almonds and melted chocolate into butter mixture.
Slowly add Kahlua to mixture.
Add egg yolks one at a time, mixing well.
In separate bowl beat egg whites until soft peaks form then add remaining 2 tbsp sugar slowly until egg whites stiffen.
Fold egg whites into butter mixture alternating with flour (starting and ending with egg whites].
Pour into a greased 9-inch springform pan, lined with parchment or waxed paper and dusted with flour.
Bake in a 350°F oven 40 - 60 minutes. Please check to ensure cake is done.
Cool overnight on a wire rack (do not remove cake from pan].
Next day remove pan and glaze.
Refrigerate until ready to serve.
Glaze: Melt chocolate and two ounces of heavy cream in double broiler.
Stir constantly until fully melted and warm BUT NOT HOT.
Whisk in 4 remaining ounces of cream.
Whisking until mixture is smooth and shiny.
Stir in butter until melted.
Let cool slightly then glaze cake.
Cake will set in fridge.
*NOTE: If glaze gets too thick, thin by heating on low.
** Edited to change cooking time -- !
Mom's Macaroni Salad


Ingredients:
elbow macaroni, mayonnaise, vinegar, yellow mustard, sugar, salt, pepper, celery, onion, red bell pepper, hard-boiled egg

Directions:
Boil macaroni according to package directions, being sure not to overcook.
Drain macaroni in a colander, then run under cold water or return to the pot and fill with cold water to chill.
Combine the dressing ingredients in a large bowl and mix well.
Combine macaroni, dressing and your choice of add-ins in a large bowl (preferably one with a lid for storage] and mix thoroughly.
Chill for at least 2-3 hours so flavors can blend.
Add extra dressing if needed.
Southern Made Cheese Ball
Category: appetizers-and-snacks
By Christine Corbello

This delicious cheese ball was developed and modified by me, and every time I serve it I am forced to share the recipe with everyone who tastes it. I roll mine in diced green onion, pecans (or other nuts) or bacon bits before serving. Try experimenting with different types of meats and cheeses. It's a great appetizer for any party. This one will be gone first. Enjoy!

Ingredients:
3 (8 ounce) packages cream cheese, softened
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder
¼ cup chopped green onions
1 tablespoon chili powder
1 tablespoon Creole-style seasoning
1 cup shredded Cheddar cheese
1 cup diced cooked ham
1 tablespoon creamy salad dressing, e.g. Miracle Whip ™

Directions:
In a large bowl, mix by hand cream cheese, Worcestershire sauce, onion powder, garlic powder, green onions, chili powder, Creole-style seasoning, Cheddar cheese, ham and creamy salad dressing. Form the mixture into one or more balls. Chill in the refrigerator at least 1 hour before serving.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 6 cups

Calories: 68.6
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 2.2 g
Cholesterol: 19.5 mg
Sodium: 129.6 mg
Terrific and Tasty Tidy Friday Pan Fry!


Ingredients:
olive oil, bacon, sausages, onions, spring onion, potatoes, greens, fresh parsley

Directions:
Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil.
Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little.
Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry.
Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp.
Serve straightaway.
Scrumptious Pasta Salad


Ingredients:
spiral shaped pasta, chickpeas, kidney beans, capsicums, bocconcini, artichokes, tomato chutney

Directions:
Boil a large pot of water.
Get your pasta cooking.
After you've put your pasta in the boiling water, start cooking the sausages, they don't take very long to cook as these are vegetarian sausages.
Cut the sausages into bite sized pieces.
Mix everything in a large bowl and then serve up it's scrumptious.
Red Button's Cheesy Chewies


Ingredients:
bacon, egg, cheese, cooked rice, bulgur, brewer's yeast

Directions:
Preheat oven to 350°F.
Combine ingredients and mix thoroughly in medium bowl.
Drop 1/2 teaspoonful at time onto greased cookie sheet and bake about 8 min, or until set and lightly browned.
Cool to room temperature and store in airtight container in refrigerator; freeze for longer storage.
Pork Chops in Mustard Sauce


Ingredients:
butter, onion, flour, salt, pepper, beer, sugar, Dijon mustard

Directions:
melt butter in a pan and saute onion., set onions aside., mix flour, salt and pepper and cover the meat with it., brown the meat and add the onion and beer., leave to simmer covered for 30min., put meat on a plate and stir mustard and sugar into the sauce., pour over the chops and serve.
Applesauce Pork Chops
Category: main-dish
By Shelli

Pork chops with applesauce glaze.

Ingredients:
1 tablespoon butter
¼ cup chopped onion
1  apple - peeled, cored, and sliced
2  (1/2-inch thick) pork chops
¾ cup applesauce
2 tablespoons brown sugar
½ teaspoon ground mustard
⅛ teaspoon ground cinnamon
½ teaspoon salt
ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl. Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side. Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture. Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish. Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 2 servings

Calories: 399.4
Fat: 18.2 g
Saturated fat: 8 g
Carbohydrates: 35.6 g
Sugars: 30.4 g
Dietary fiber: 3.3 g
Protein: 24.4 g
Cholesterol: 78.4 mg
Sodium: 674.2 mg
"Berry Good" Smoothie


Ingredients:
strawberry, raspberries, blackberry, blueberries

Directions:
"Mix all ingredients in blender until smooth."
Mum's Shortbread


Ingredients:
butter, white sugar, flour

Directions:
Mix butter and sugar with hands, mixing thoroughly until dissolved. Add flour and form into ball. Roll with rolling pin (no added flour on roller] between two sheets of waxed paper or plastic wrap. Cut into pieces with cookie cutter or knife and place on buttered cookie sheets. Pierce lightly with fork. (Variation: add toffee sprinkles if desired.] Bake at 350 degrees for 20-25 minutes, until lightly browned.
Variation: cool and dip cookies into 1/2 cup chocolate (melted in microwave]. Place on waxed paper or plastic wrap on cookie sheet and put in fridge until chocolate cools.
Mushroom Pita Pockets


Ingredients:
mushrooms, cucumber, green onion, lettuce leaves, fresh herb

Directions:
In a large bowl, combine mushrooms, red pepper, cucumber, onion, cheese.  Add dressing.  Toss to mix well.
Open pita halves and place lettuce leaf in each pita half.  Spon filling evenly into the pita halves.  Garnish with fresh herbs if desired.
Variation:  Spread 1 tablespoons low-fat mayonnaise inside each pita half.
Herbed Rice and Spicy Black Bean Salad
Category: salad
By Kelly Belli

Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course.  My family loves this on warm summer nights.

Ingredients:
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
2 cups cold, cooked white rice
1 (14 ounce) can black beans, rinsed and drained
2  celery stalks, finely chopped
1 (4 ounce) can chopped black olives
3  green onions, chopped
¼ cup red wine vinegar
¼ cup extra-virgin olive oil

Directions:
Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl. Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl.  Season the rice mixture with 1 teaspoon of the seasoning. Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

Prep time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 184.5
Fat: 8.8 g
Saturated fat: 1.3 g
Carbohydrates: 22.1 g
Sugars: 0.5 g
Dietary fiber: 4.6 g
Protein: 4.5 g
Sodium: 476.6 mg
Santa Fe Dry Rub


Ingredients:
chili powder, ground coriander, cumin, ground fennel, salt

Directions:
Mix and store in airtight container.
To use:  put desired meat into a freezer bag.  Add generous amount (like 1-2 tablespoons per chicken breast].  Rub into meat well.  You can then freeze and take out when desired.