xiaoxl/recipe_data huggingface dataset:
Moravian Style Sauerkraut


Ingredients:
sauerkraut, bacon, onion, potato, caraway seed, flour

Directions:
Drain juice from kraut., With kraut still in bag add tap water., Pour kraut and water into a saucepan and heat over a low flame., Fry bacon, crumble and add to kraut, saving fat for onion., Sauté onion in fat till soft and add to kraut., Add potato to kraut., Simmer for 45 minutes., Make a roux by adding flour to bacon fat., If too sour add 1 tsp sugar to kraut., Good dining.
Easy Pickles-In-A-Blanket Appetizers


Ingredients:
character(0]

Directions:
Spread each slice of the salami with a thin layer of cream cheese to within 1/4-inch of the edges.
Place 1 pickle or two small pickles in the center of the salami, then roll up jelly-roll style.
Slice each roll into thirds or in half then pierce each piece with a coloured toothpick.
Place on a serving platter.
Refrigerate until ready to serve.
Risotto with Garlic and Parmesan


Ingredients:
low sodium chicken broth, olive oil, arborio rice, garlic, parmesan cheese, parsley

Directions:
Bring the broth to a boil over high heat.
Cover; reduce to low and keep at a simmer.
In a medium saucepan, heat the olive oil over medium heat.
Add the rice and stir for about 1 minute to coat all grains.
Add the garlic and cook an additional minute.
Add about 1/2-cup of the simmering broth and stir well.
Stir often until the liquid is absorbed.
Add another 1/2-cup of the broth and repeat the process.
It should take about 30 minutes until the last of the broth is absorbed.
Regulate the heat if it appears that the liquid is absorbed too fast.
When the rice is done, add the Parmesan cheese and stir well to combine.
Garnish with the parsley.
Serve immediately.
Dad's Potato Salad
Category: salad
By mattdillard911

Just Like Mom used to make except better, because this is like Dad makes. This is great for picnics, family reunions, feeding a FAMILY of 7 at HOME or a FAMILY of 8 at the FIRE STATION. Nothing beats a great traditional potato salad and this is just that...A GREAT TRADITIONAL POTATO SALAD!

Ingredients:
5 pounds potatoes, unpeeled
12  eggs
1 (16 ounce) package uncooked spiral pasta
1 (16 ounce) jar dill pickles, chopped (reserve juice)
2 bunches green onions, chopped
3 cups mayonnaise, or to taste
2 tablespoons Worcestershire sauce
¼ cup dill pickle juice, or as needed
salt and pepper to taste

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool. While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool. Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

Prep time: 45 mins
Cook time: 45 mins
Total time: 2 hrs 55 mins
Yields: 15 servings

Calories: 613.4
Fat: 39.8 g
Saturated fat: 6.7 g
Carbohydrates: 53.8 g
Sugars: 4.3 g
Dietary fiber: 5.5 g
Protein: 13.2 g
Cholesterol: 165.5 mg
Sodium: 726.4 mg
Monster Cookies


Ingredients:
butter, sugar, brown sugar, eggs, peanut butter, light corn syrup, vanilla, oats, baking soda, salt

Directions:
Preheat oven to 350 degrees.
Cream butter, sugar, and brown sugar.  Add eggs one at a time, beating well after each addition.
Add peanut butter, light corn syrup, and vanilla till well blended.
In another bowl, mix oats, baking soda, and salt together.
Add oat mixture to creamed mixture with a wooden spoon.
Stir in chocolate chips and M&Ms plain chocolate candy.
Roll dough into 2 inch balls.  Place on ungreased cookie sheet 3 inches apart.  Flatten slightly with a fork.
Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for 10 minutes, before transferring to wire racks to cool completely.
Baby Kale Saute
Category: side-dish
By L Brennan

What a tasty way to eat your greens! Baby kale is sautéed with caramelized onions, toasted pine nuts and golden raisins for a quick, healthy side dish. I often eat this over rice for a main meal. Baby spinach is an easy substitute.

Ingredients:
¼ cup pine nuts
1 tablespoon olive oil
1  onion, thinly sliced
1 clove garlic, minced
1 pound baby kale
salt and ground black pepper to taste
¼ cup golden raisins

Directions:
Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes. Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper. Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 126.4
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 17.5 g
Sugars: 5.9 g
Dietary fiber: 2.7 g
Protein: 4.5 g
Sodium: 61.1 mg
Mashed Potato Chocolate Cake


Ingredients:
mashed potatoes, water, all-purpose flour, instant coffee granules, baking soda, salt, unsalted butter, granulated sugar, vanilla, eggs

Directions:
Preheat oven to 350 degrees.  Grease and flour a 13 by 9 inch baking pan.
Place mashed potatoes into medium bowl.  With a whisk, gradually stir in water to form a smooth mixture, do not beat mixture excessively.  Cool to lukewarm.
Sift flour, cocoa powder, coffee granules, baking soda and salt.  Place chocolate chips in small bowl with about 1 Tablespoon of the sifted dry ingredients and stir well until chips are coated.  Set aside.
In a large bowl, combine butter, sugar and vanilla.  Beat 2 minutes at medium speed.  Add eggs, 2 at a time, beating in at a low speed until blended.  Increase mixer speed to medium; beat 1 minute.
At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions, beginning and ending with dry ingredients and beating after each addition just until blended.  Batter may still appear curdled after all ingredients have ben added -- this is okay.  Remove bowl from mixer.
Fold in chocolate chips.
Turn batter in prepared pan.  Bake 27 to 32 minutes.  Sift confectioners' sugar over top just before serving.
Greek Scrambled Eggs
Category: breakfast-and-brunch
By zzyygg

This classic Greek favorite adds a little zest to the standard breakfast. Not much salt is needed; feta is very salty.

Ingredients:
1 tablespoon butter
3  eggs
1 teaspoon water
½ cup crumbled feta cheese
salt and pepper to taste

Directions:
Heat butter in a skillet over medium-high heat. Beat eggs and water together, then pour into pan. Add feta cheese, and cook, stirring occasionally to scramble. Season with salt and pepper.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 257.2
Fat: 21.2 g
Saturated fat: 11.6 g
Carbohydrates: 2.1 g
Sugars: 2.1 g
Protein: 14.8 g
Cholesterol: 327.6 mg
Sodium: 709.7 mg
Lemon Scented Popovers


Ingredients:
all-purpose flour, salt, eggs, milk, lemon zest, vanilla extract, butter

Directions:
Preheat the oven to 450°F.
Heat a 6-cup muffin tin, greased well with the melted butter, in the oven for 5 minutes while you mix the batter.
In a large bowl, whisk together the eggs, milk, vanilla and zest. When smooth, whisk in flour and salt.
Remove heated muffin tin from oven and quickly divide the batter into the muffin cups. Bake for 20 minutes at 450F, then use a sharp knife to poke a small hole in the top of each popover to release steam and prevent them from deflating and reduce oven heat to 375°F Bake for an additional 15 minutes, until golden brown and crisp.
Vegetable Strudel


Ingredients:
puff pastry sheet, carrot, celery, chard leaves, fresh onions, zucchini, snow peas, peas, sage, cheese, cheese, olive oil

Directions:
Roll out the pastry on a baking sheet and prick the dough with a fork.
Take a wok and fry the chopped onion in two tablespoons of olive oil. Wash and peel the carrots with a vegetable peeler and cut into cubes. Also cut the celery, zucchini and coasts and put everything in the wok  with peas and snow peas. Cook for 20 minutes.
Lay 3 cheese slices on the pastry and pour over the cooked vegetables. Cover with the diced toma cheese and close the strudel. Place in preheated oven for 20 minutes at 180 C° degrees.
You may serve it hot as a side dish of a steak, but even cold as appetizer.
Good Every Dang Time Seafood Stuffed Shells


Ingredients:
mozzarella cheese, ricotta cheese, eggs, garlic powder, salt, shrimp, asiago cheese, parmesan cheese, heavy cream, milk, butter, garlic cloves, salt, parmesan cheese, asiago cheese, lemon rind, water, cornstarch, pasta shells, salt, boiling water

Directions:
Boil giant pasta shells in salted water until they are pliable but not quite completely cooked. While they are cooking, you can make your sauce.
Melt butter in skillet.
Add garlic and saute for 3 minute being careful not to burn it.
Add the cream, milk, salt, lemon zest and bring to a boil. Turn heat to low. Wait 2-3 minutes and add cheeses.
When cheese has melted, add the lemon juice. Stir over med. heat for 2-3 minutes.
Make a slurry of water and cornstarch, mixing it well. Add to the sauce and cont. to cook until it thickens nicely. Be sure to keep an eye on it, and to stir it, because it will thicken quickly. Don't overcook it or you will have a paste. It stays nice and creamy even when baked.
Drain your pasta shells and run under cold water until you can handle them. Stuff with the cheese and seafood mixture.
Pour the sauce over all and bake 30 minute in a 350 degree oven.
Caprese Stuffed Avocado


Ingredients:
tomatoes, mozzarella cheese, olive oil, garlic clove, fresh basil, avocados

Directions:
Place the tomatoes, mozzarella, basil, garlic and oil in a bowl; mix well.
Can be used immediately or refrigerated until ready to assemble the avocados.
Cut the avocadoes in half lengthwise, remove pits and carefully peel the avocado halves.
Place the peel avocado halves on a plate. (Can place over lettuce or salad greens.].
Spoon the tomato mozzarella caprese filling into the avocado halves.
Drizzle with the balsamic vinegar  and serve immediately.
Buttermilk Peppercorn Ranch Salad Dressing
Category: side-dish
By Alley

Simple and delicious. Came up with this recipe when trying to duplicate a local pizza restaurant's peppercorn ranch dressing that we love. This dressing goes great with Romaine lettuce, sliced cherry tomatoes, and red onion with fresh bacon crumbled on top. Refrigerate overnight for best taste.

Ingredients:
⅔ cup buttermilk
½ cup sour cream
½ cup mayonnaise
1 tablespoon ground peppercorns
½ teaspoon dried chives
½ teaspoon dried dill
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon salt

Directions:
Whisk together buttermilk, sour cream, mayonnaise, ground peppercorns, chives, dill, parsley, garlic powder, onion powder, and salt in a large bowl. Cover and refrigerate until flavors combine, 3 hours to overnight.

Prep time: 5 mins
Total time: 3 hrs 5 mins
Yields: 1 1/2 cups

Calories: 93.3
Fat: 9.4 g
Saturated fat: 2.4 g
Carbohydrates: 1.7 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 8.2 mg
Sodium: 96.1 mg
Mango Bread Lower Sugar and Oil


Ingredients:
sugar, eggs, vanilla, flour, cinnamon, salt, mangoes

Directions:
Preheat oven to 350.
Cream together sugar, eggs, oil and vanilla.
Stir in flour cinnamon and salt.
Blend in mangos.
Pour into silicone pan (or greased and floured one].
Bake 45-50 minutes.
Wilted Spinach Salad With Sherry Vinaigrette


Ingredients:
fresh spinach, shallot, sherry wine vinegar, red wine vinegar, extra virgin olive oil, hot paprika, chicken broth, black olives

Directions:
Place spinach in a large bowl.
Place shallot, vinegar and oil in a large skillet over medium heat.
Cook, stirring often, until the liquid is nearly evaporated.
Add almonds and paprika (if using] and cook, stirring, until fragrant, about 1 minute more.
Stir in broth and olives and bring to a simmer.
Immediately pour the dressing over the spinach and toss until slightly wilted.
Serve.
Turkey and Okra Soup with Barley and Bacon
Category: soups-stews-and-chili
By Ed Haley

This is a great fall soup, rich in taste with seasonings, bacon, and onions pronounced.

Ingredients:
4 quarts turkey broth
3 cubes  chicken bouillon
1 pound thick-cut bacon, cut into 1-inch square pieces
2 tablespoons minced garlic
½ teaspoon ground black pepper
1 pound cubed cooked turkey
1  red onion, sliced
1 cup barley
2 teaspoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon Italian seasoning
1 pound okra, sliced
½ bunch fresh parsley, chopped

Directions:
Combine turkey broth and chicken bouillon in a slow cooker. Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible. Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning. Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more. Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

Prep time: 35 mins
Cook time: 8 hrs
Total time: 16 hrs 35 mins
Yields: 5 1/2 quarts

Calories: 184.7
Fat: 6.7 g
Saturated fat: 2 g
Carbohydrates: 14.1 g
Sugars: 2.1 g
Dietary fiber: 3.4 g
Protein: 16.3 g
Cholesterol: 40.3 mg
Sodium: 1849.3 mg
Freezer Dinner Rolls


Ingredients:
flour, sugar, salt, active dry yeast, water, milk, margarine, eggs

Directions:
In a large bowl thoroughly mix 2 cups flour, sugar, salt and active dry yeast.
Combine water, milk and margarine in a saucepan; heat until 120 to 130 degrees F (margarine does not need to melt].
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Cover with plastic wrap, then a towel, let rest 20 minutes.
Punch down dough again; shape into desired shapes for dinner rolls.
Place on greased baking sheets; cover with plastic wrap and foil, sealing well.
Freeze until firm.
Transfer to plastic bags (freeze up to 4 weeks].
TO BAKE: Remove from freezer; place on greased baking sheets.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
Bake at 350 degrees F 15 minutes, or until golden brown and done.
Remove from baking sheets and let cool.
Easy Venison Steaks


Ingredients:
flour, venison steak, butter

Directions:
Mix together dry ingredients., Coat venison steaks with flour mixture., Melt butter over medium heat., Saute steaks in butter for 10 minutes or until done.
Ultimo's No-Bake Blueberry Squares
Category: desserts
By U L T I M O   B A K E R   X

This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.

Ingredients:
1 ½ cups graham cracker crumbs
3 tablespoons white sugar
½ cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup white sugar
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon lemon juice
1 (8 ounce) tub frozen whipped topping, thawed
3 cups frozen blueberries

Directions:
In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust. In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 16 servings

Calories: 252.1
Fat: 15.2 g
Saturated fat: 9.9 g
Carbohydrates: 28.2 g
Sugars: 23.1 g
Dietary fiber: 1 g
Protein: 2 g
Cholesterol: 30.7 mg
Sodium: 170.2 mg
Mexican Ground Turkey Tostada #A1


Ingredients:
corn tortillas, ground turkey, water, onion, frozen corn, Mexican oregano, garlic powder, onion powder, sour cream, avocados, tomatoes, fresh cilantro

Directions:
•	Heat enough oil over medium high and fry tortillas in batches until golden crisp about 3 to 5 minutes per side. Drain on paper towels and set aside.
•	In the meantime heat 1 tablespoon of oil in a large skillet over medium and add turkey. Cook until browned about 8 to 10 minutes, drain and set aside. To same skillet add onion and cook until just tender about 5 minutes. Return turkey to skillet along with A1 Original Sauce and water and cook another 10 minutes until liquid is almost gone.
•	In a medium bowl combine beans, corn, Mexican oregano, garlic powder and onion powder; mix well.
•	Build tostadas by evenly smearing tortillas with beans and sour cream, then top with meat, cheese, avocado, tomato and cilantro.
Chocolate Chip Granola Bars


Ingredients:
quick-cooking oats, light olive oil, honey, vanilla extract

Directions:
Preheat oven to 350 degrees.
Spread oats onto an un-greased cookie sheet and bake for 15 minutes, stirring a couple of times.
Mix oil, honey and vanilla in a large bowl.
Add cooled oats, chocolate chips and nuts (if using] and mix well.  (Note: If the oats are still warm at all, the chocolate chips will melt.].
Line a 9x13 baking dish with parchment paper and mist with oil.
Spread the mixture evenly onto the parchment.
Lay a sheet of waxed paper over the mixture and press to compact.  (I use the palms of my hands to start, and then I use the bottom of a drinking glass to make the surface as smooth as possible.].
Remove the waxed paper and use a rubber spatula to press in any of the oats that may have "straggled" up the sides of the dish.
Bake for 20 minutes.
Cool completely and lift parchment from the dish.
Cut into 16 bars.
Ww 5 Points - Spicy Orange Beef With Vegetables


Ingredients:
beef top round steak, cornstarch, low sodium beef broth, reduced sodium soy sauce, sugar, crushed red pepper flakes, canola oil, fresh ginger, green beans, red bell pepper, carrot

Directions:
Combine beef, 1 tbsp cornstarch, and orange rind in medium bowl.
Toss well to coat and set aside.
Combine remaining 1 tbsp cornstarch, broth, orange juice, soy sauce, and chili-garlic sauce in small bowl; set aside.
Heat nonstick skillet (large] over med-high heat until a drop of water sizzles.
Add 2 tsp oil, then add beef.
Stir-fry until cooked through.
Transfer to a plate.
Add remaining 2 tsp oil, then add the ginger.
Stir-fry until fragrant.
Add the green beans, bell pepper, and carrot.
Stirfry until crisp-tender.
Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Add the beef and cook until hot.
5 Points for 1 cup.
Shahzadi's Aloo Gobi


Ingredients:
cumin seed, garlic, ginger paste, potatoes, ground turmeric, paprika, ground cumin, garam masala, salt, cauliflower, fresh cilantro

Directions:
Heat the oil in a medium skillet over medium heat.  Stir in the cumin seeds, garlic and ginger paste.  Cook about 1 minute until garlic is lightly browned.
Add the potatoes.  Season with turmeric, paprika, cumin, garam masala and sale.  Cover and continue cooking 5 to 7 minutes, stirring occasionally.
Mix the cauliflower and cilantro into the saucepan.  Reduce heat to low and cover.  Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Top with a dollop of plain yogurt if desired and diet allows.
Marshmallow Treats
Category: desserts
By ShanaLee

Can substitute marshmallow creme instead of marshmallows.

Ingredients:
¼ cup butter
4 cups miniature marshmallows
5 cups crisp rice cereal

Directions:
Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

Yields: 24 squares

Calories: 64.7
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 11.8 g
Sugars: 5.2 g
Protein: 0.6 g
Cholesterol: 5.1 mg
Sodium: 64.8 mg
Creamy Chocolate Mint Melts


Ingredients:
character(0]

Directions:
Line bottom and sides of a 8x12 inch glass dish with waxpaper.
Combine 2/3 of candy coating and the chocolate chips in a 4 cup glass measuring cup.
Microwave on high uncovered, 2 1/2-3 minutes or until mixture is softened.
Stir until smooth.
Spread 1/2 of the chocolate in bottom of baking dish.
Refrigerate until set, about 20 minutes.  (allow remaining chocolate to stand at room temp.].
Place remaining candy coating in 2 cup glass measuring cup.
Microwave on high uncovered, 1 1/2 -2 minutes or until softened.
Stir in peppermint extract and food coloring.  (mixture will become very stiff].
Mix in cream until spreading consistency.
Spread over chilled chocolate mixture.
Refrigerate until set, about 20 minutes.
Spread remaining chocolate mixture over mint layer.
chill until set.
Before serving, allow to warm to room temperature, then, holding onto waxed paper edges, lift mints from pan.
Cut into serving pieces, about 1 inch or smaller as desired.
Mints need to be at room  temperature to cut without the chocolate breaking.