xiaoxl/recipe_data huggingface dataset:
Mini Man Burgers - Alton Brown


Ingredients:
onion powder, garlic powder, fresh ground black pepper, kosher salt, mayonnaise

Directions:
Preheat the oven to 250 degrees F.
Preheat a griddle to 350 degrees F.
Combine the onion powder, garlic powder, pepper, and salt in a small bowl.
Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan.
Cover the meat with a large sheet of plastic wrap.
Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin.
Remove the plastic wrap, and sprinkle the meat with the seasoning mixture.
Fold the meat in half, from side to side, using the parchment paper.
Use a pizza wheel to cut the meat into 8 even squares.
Wrap the buns in foil and place in the oven for 5 to 10 minutes.
Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.
Remove the buns from the oven.
Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired.
Serve immediately.
Homemade Cheddar Cheese Sauce
Category: side-dish
By Yoly

Don't care for Velveeta®? Try this recipe. It can be used in place of it. Five ingredients and in less than 10 minutes, you've got a delicious substitute for it.

Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup whole milk
1 ¾ cups shredded sharp Cheddar cheese

Directions:
Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 cups

Calories: 75.2
Fat: 6 g
Saturated fat: 3.8 g
Carbohydrates: 1.6 g
Sugars: 0.8 g
Protein: 3.7 g
Cholesterol: 18.3 mg
Sodium: 119.4 mg
Baloney / Bologna Gravy


Ingredients:
flour, milk, water

Directions:
Take your Bologna and cut all 6-7 pieces at the same time, in about 1 inch squares.
Put oil in pan and lightly brown Bologna.
Add flour to thicken the oil, it is really hard to say exactly how much flour, it is just like making any other gravy.
I also add the pepper, we like alot of pepper in ours, it just depends on your taste.
I take the milk and water in the same glass and slowly pour it into the pan, stirring constantly until you have gravy.
Serve over bisquits, with a couple of fried eggs on the side, and you got yourself one good breakfast.
Cauliflower Salad


Ingredients:
cauliflower, red apple, celery, scallions

Directions:
Wash the cauliflower and place in a two quart saucepan., Season and cover., Heat the pan over medium flame for 5 minutes., Reduce heat to low and cook for 15 minutes., Cool., Add the apple, celery and scallions to the cauliflower., Add the salad dressing and chill before serving.
Quick Pork Schnitzels With Button Mushrooms


Ingredients:
parmesan cheese, cornflour, sea salt, ground black pepper, cayenne pepper, button mushrooms, butter, garlic clove, white wine, sea salt, ground black pepper, parsley

Directions:
Using a meat tenderiser, gently beat the pork until flattened to a 0.5cm thickness. Mix and combine Parmesan cheese, corn flour, sea salt, black and cayenne pepper in a plate.
Dredge each escalope lightly in the flour on both sides, shaking off any excess.
Fry the schnitzels in hot oil over medium heat for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through. Remove from the pan and set aside to drain on kitchen paper.
In the same pan sauté mushrooms and garlic in butter for a minute, add wine and cook for another 2 minutes.
Serve schnitzels with mushrooms sprinkled with fresh parsley and a side dish of couscous and a green salad.
Moroccan Fish Tagine
Category: seafood
By winechef

This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!

Ingredients:
½ cup olive oil
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½  lemon, juiced
6 cloves garlic, minced
1 teaspoon ground paprika
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground saffron  (Optional)
1 ½ pounds cod fillets, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, cut into rings
1 large carrot, peeled and cut into matchsticks
2  potatoes, peeled and sliced 1/4-inch thick
1 large green bell pepper, sliced into rings
3  tomatoes, seeded and cut into strips
¼ cup chopped fresh cilantro

Directions:
Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours. Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro. Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

Prep time: 50 mins
Cook time: 1 hr
Total time: 3 hrs 50 mins
Yields: 6 servings

Calories: 368.1
Fat: 21.4 g
Saturated fat: 3 g
Carbohydrates: 22 g
Sugars: 5 g
Dietary fiber: 4.2 g
Protein: 23.1 g
Cholesterol: 40.9 mg
Sodium: 289.4 mg
Lemongrass Iced Tea


Ingredients:
lemongrass, water, sugar, lemon wedge

Directions:
Coarsely chop bottom 4 inches of lemongrass., Trim tops, remove outside leaves, and save for garnish., In a small saucepan, bring water to a boil., Add tea bags and lemongrass, remove from heat, and steep for 10 minutes., Strain., Sweeten to taste with sugar then refrigerate until ready to serve., Serve in a tall chilled glass full of ice., Garnish each glass with a lemongrass top and a lemon wedge.
Zippy "tuna" Rolls (Raw Foods)


Ingredients:
sunflower seeds, dill weed, sweet onion, celery ribs, tomatoes, lemon juice, salt, extra virgin olive oil, fresh ground black pepper, bell pepper, cucumber, nori, lettuce

Directions:
Place sunflower seeds, dill, onion, celery, tomato, lemon juice, salt, olive oil, and pepper to taste in food processor and pulse until chopped but a little bit chunky.
Spread the mixture evenly over each nori sheet.
(Optional: place a few pepper or cucumber matchsticks on the mixture before rolling.].
Roll sheets up and slice into 1 1/2 inches pieces.
Serve on a bed of lettuce.
Paella
Category: world-cuisine
By AMLOOS

Sausage, chicken, shrimp and rice dish!

Ingredients:
5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces
15  raw chicken tenders or strips
2 pounds large shrimp - peeled and deveined
1  onion, chopped
1  green bell pepper, seeded and cut into strips
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced  (Optional)
2 cups uncooked long grain rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2  bay leaves
2 teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground turmeric
3 ½ cups chicken broth

Directions:
Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender. Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and turmeric. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes. Add sausage to the mixture, and continue to simmer for 15 minutes, then stir in the shrimp; cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 616.7
Fat: 24.2 g
Saturated fat: 8.1 g
Carbohydrates: 38.5 g
Sugars: 3.8 g
Dietary fiber: 1.8 g
Protein: 56.1 g
Cholesterol: 230.3 mg
Sodium: 1729.6 mg
Weekend Cookers Shrimp and Egg Casserole


Ingredients:
green onions, flour, dry white wine, milk, dried dill weed, cheddar cheese, hard-boiled eggs, shrimp, butter, parmesan cheese, butter

Directions:
Saute green onions in butter in a medium skillet.
Stir in flour and cook for 1 minute, stirring constantly, but don't brown.
Add wine, cream , milk, and dill weed and cook on medium stirring constantly until sauce thickens.
Stir in cheddar cheese, blend well, and set aside.
Cut eggs in half lengthwise, and place eggs yolk side up in a 9x13 inch baking dish.  Cover with the shrimp.
Slowly pour sauce on top of shrimp.
In another large bowl, combine breadcrumbs, melted butter, and parmesan cheese, and mix very well.
Sprinkle mix on top of casserole.
Bake uncovered at 375 degrees for 20 minutes, or until bubbly.
Shortbread
Category: world-cuisine
By Norita Solt

This is a compilation of several Shortbread recipes I have from British cookbooks.  I have been to England three times and REAL shortbread is a favorite.  It should use real butter and not be TOO sweet.

Ingredients:
¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with greaseproof (parchment) paper.  Sift the flour and rice flour into a medium mixing bowl.  Add the sugar and mix. Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together.  Knead into soft dough. Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet.   Using a fork, prick top and make tine marks along edge.  Using a table knife, score top with wedge marks.  (This is where it will break when cooled) Bake 45 minutes or until pale golden in color.  Sprinkle a little superfine sugar over top and cool on baking sheet.  Cut into wedges.  Keeps for weeks in airtight tin.

Yields: 1 dozen

Calories: 275.8
Fat: 15.7 g
Saturated fat: 9.8 g
Carbohydrates: 31.3 g
Sugars: 8.4 g
Dietary fiber: 0.8 g
Protein: 2.8 g
Cholesterol: 40.7 mg
Sodium: 2.5 mg
Roasted Beet, Fennel, and Walnut Salad


Ingredients:
beets, olive oil, fennel bulbs, Belgian endive, walnuts, kosher salt, fresh ground black pepper, pepper, champagne vinegar, honey, basil, shallot, extra virgin olive oil, Dijon mustard, nutmeg, kosher salt, fennel leaves, feta cheese

Directions:
Preheat oven to 400 degrees F.
Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush.  Wearing gloves (if you like], peel the beets (the gloves prevent them from staining your hands], and cut them into 1/2-inch thick wedges.
Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat.  Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
While beets are roasting, prepare the other vegetables and dressing.
Rinse the fennel bulbs to make sure they're thoroughly clean.  Remove the tough outer leaves, retaining the feathery fronds.  Remove fronds from leaves/stalks and mince them to measure 2 tablespoons.  Remove stalks from fennel and discard.
Cut the cleaned bulbs in half, lengthwise, discarding the cores.  Cut the divided bulbs into 1/8 to 1/4-inch slices.
Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper.  Toss gently; set aside.
In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using] olive oil, Dijon, nutmeg, and salt.
When beets are done roasting, remove from oven and let cool slightly.
Drizzle the fennel mixture with the whisked dressing, then add the roasted beets.  Toss to combine.  Tidy up the edges of the serving bowl with a napkin.  Garnish the salad with the minced fennel fronds and feta cheese (if using], and serve.
Makes about 12 servings, 1 cup each.
Dumplings for Soup


Ingredients:
eggs, salt, water, butter, margarine, flour

Directions:
Mix ingredients together, add enough flour to make it the consistency of thick ketchup.
To make dumplings, dip a spoon into soup that is softly boiling for a second.
Then scoop a small amount of dumpling and dunk it in the soup.
The dumpling will immediately fall off the spoon and plump up.
Repeat until dumpling mix is gone.
Cook in a stock, and throw in some vegetables.
Suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary.
Fettuccine With Roasted Peppers - Vegan


Ingredients:
green pepper, extra virgin olive oil, garlic clove, leek, plum tomatoes, fettuccine

Directions:
Wash the peppers and dry them.  Roast them using one of the following methods:  grilling, broiling, or placing on stovetop burner until peppers are blackened all over.
Put them in a sealed bag or container and allow to steam for 15 minutes or until peels have loosened.  Cut them in half, allowing hot condensation from inside to pour out.  Then remove the seeds.
Remove the peels completely, then cut peppers into thin strips.
In a large pan over a medium flame, saute the garlic and leek in olive oil until softened.  Add the chopped tomato pulp, and season to taste with salt and pepper.  Let cook for five minutes.  Then turn down the flame and add the peppers and cook everything for another fifteen minutes.
Meanwhile, cook the fettuccine to al dente in plenty of salted water, according to package directions.  Add to the cooked sauce and serve immediately.
Pineapple Chicken Tenders


Ingredients:
salt, fresh ground pepper, ground ginger, pineapple chunks in juice, garlic

Directions:
Preheat oven to 400°F.
Place chicken in a greased 13x9-inch pan.
Combine salt, pepper, and ginger in a small bowl. Season chicken with the mixture.
Drain pineapple, reserving 1/3 cup juice. Mix sauce, pineapple, minced garlic, and reserved juice. Add to chicken; stir to evenly coat chicken.
Bake 30 minutes or until chicken is done and sauce is thickened.
Serve over hot rice.
Ham Cheese and Pineapple Muffins


Ingredients:
flour, baking powder, salt, eggs, milk, ham, pineapple chunk

Directions:
Preheat oven to 210°C  Lightly great 12 muffin tins.
Sift together flour, baking powder and salt into a bowl and make a well in the centre.
In another bowl lightly whisk together the eggs and milk.  Stir in the ham, cheese and pineapple.
Fold the egg mixture into dry ingredients and stir quickly to combine.
Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffins spring back when lightly pressed.
Chickpea Salad


Ingredients:
olive oil, white wine vinegar, cider vinegar, garlic cloves, fresh dill, feta cheese, milk, buttermilk, ground black pepper, chickpeas, sun-dried tomato packed in oil, feta cheese, kalamata olive, artichoke hearts, dried basil, dried oregano

Directions:
For the dressing:  In a blender, combine olive oil, vinegar, garlic, dill, and feta; puree until smooth.  With the blender running, gradually pour in the milk/buttermilk and whirl until creamy.  Add pepper to taste.  (This dressing keeps in a covered container in fridge for a week].
For the salad:  Mix everything together in a bowl.
Cookie Icing


Ingredients:
powdered sugar, evaporated milk

Directions:
I can not give exact amounts because it can vary depending upon climate and color depth.
Place powdered sugar in bowl.  Add a few drops of food color and a few drops of evaporated milk, stir until blended smooth. If it gets too thin add more powdered sugar. It should be thick.
Maple Glazed Turkey Tenderloin With Almond Slivers


Ingredients:
turkey tenderloins, maple syrup, butter

Directions:
Preheat oven on the broiler setting. Broil tenderloins 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through.
In small sauce pan, brown 1 tablespoon of butter. Add in 1 cup of maple syrup and heat until warm.
Plate slices of tenderloin, drizzle syrup on top and cover with a sprinkle of almond slivers.
Serve!
Ice Cream Cone Treats
Category: desserts
By Dee Akeson

Special treat for birthdays or other celebrations!!! Truly resemble ice cream in a cone, kids love 'em!!!

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package vanilla frosting
1 ounce colored candy sprinkles
30  ice cream cones

Directions:
Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.). Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full. Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.

Yields: 30 cones (approximately)

Calories: 143.3
Fat: 4.7 g
Saturated fat: 0.8 g
Carbohydrates: 24.6 g
Sugars: 17.2 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 0.3 mg
Sodium: 141.7 mg
Bubbly Double Crust Pizza


Ingredients:
all-purpose flour, bread flour, fast rising yeast, water, milk, margarine, shortening, flour, brown sugar, salt

Directions:
In mixer bowl measure out first portion of flour with yeast.
In a measuring cup measure water, add milk butter and oil.  Microwave for around 1min30sec until it reaches 125'F.  Use an instant test thermometer.
While it's in the mic measure out the flour, sugar, and salt in another bowl.
Add the 125'F liquid to the flour and yeast in the mixer and mix away.  I use speed 2 on a Kitchenaid stand mixer using a standard dough hook.  Add the large flour portion 1 spoon full at a time till it's absorbed, then add another spoonful.  Use it all up.  If you need a bit more flour at the end to clean the side of the bowl and make the dough not stick add a bit at a time.  Continue kneeding for 10-15minutes.
Once done kneed dough by hand into a ball, cover and let rest 10 minutes.  This gives you time to prepare the pan, ingredients, etc --   I put a pizza stone into a 425'F oven to heat up.  Then I take a baking sheet without sides and put a piece of parchment paper on it.
After resting divide the dough in half.  keep half covered while working with the other.  Roll half out into a 12" or so circle.  Or a square the size of your pizza stone.  Transfer the dough to the parchment paper on the baking sheet.  Put some shredded mozza cheese into this.  I use part skim milk mozza that is lower in fat.  Roll out the second half of dough the same size and place on top of the first.  Roll and pinch the edge together to seal or use a fork to press together.  If one layer is shorter than the other just stretch it all out and pinch the 2 layers together.  It doesn't have to look good cause it'll be all bubbled when done.
Now poke a few holes around with a fork to release air pockets that will form between the layers.  The less you poke the more bubbled and better it will look.  I prefer to not poke holes and keep an eye on it in the oven.  If a big pocket gets out of hand poke it to release the air.
Cover the top with pizza sauce.  I like sliced tomatoes, cubed ham, and green olives.  Then top with more cheese and pop it in the over.  Slide the parchment paper off the baking sheet and right onto the hot stone.    Cook for 12-14 minutes and it's done.  Slide the parchment off the stone and back onto the sheet to take it out of the oven.
For a BBQ pizza mix half BBQ sauce with half pizza sauce.  Now fry up some cubed chicken then coat with BBQ sauce.  Use this as a topping along with onions, olives, tomatoes, mushrooms, etc --   Whatever you want.
The secret is in the dough.  And the method of using 2 layers of dough with some cheese in between.  It'll bubble up and be like something out of an Italian brick oven.
Summertime Potato Salad


Ingredients:
potatoes, celery, red onion, sweet pickles, sweet pickle juice, mayonnaise, prepared mustard, salt, ground black pepper

Directions:
Boil potatoes until tender.
Drain and cut potatoes into cubes.
Chop celery, red onions and pickles.
Hard boil eggs and chop.
Combine all in gredients in a bowl and stir gently to combine. Regridgerate until serving time.
Super Tasty Salsa


Ingredients:
tomatoes, red onion, tomatoes, salt, fresh cilantro, garlic, canned chipotle chile, fresh oregano

Directions:
Mix all ingredients together in a pretty serving bowl., Leave out at room temperature for 20 minutes., Stir and eat.
Cheddar Potatoes


Ingredients:
frozen hash browns, butter, cheddar cheese, sour cream, onion, butter

Directions:
Preheat oven to 375 degrees.
Grease 8 inch square pan.
Mix all ingredients except for topping and put in prepared pan.  (I just mix right in the pan].
Mix topping ingredients together.
Sprinkle on top.
Bake 45 to 60 minutes.
Grandma's Oatmeal Raisin Cookies
Category: desserts
By Lisa

Very moist (don't cook them too long), very rich in flavor, yet somehow not too heavy.  Grandma's recipe!  Even people who  don't like oatmeal raisin cookies  do like these.

Ingredients:
2 cups shortening
2 cups brown sugar
½ cup white sugar
4  eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
6 cups rolled oats
1 cup milk
2 cups raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets. Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 dozen

Calories: 105.2
Fat: 4.9 g
Saturated fat: 1.2 g
Carbohydrates: 14 g
Sugars: 6 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 8 mg
Sodium: 49.5 mg
Falafel II


Ingredients:
chickpeas, garlic cloves, onion, parsley, salt, fresh ground pepper, cumin, cayenne pepper, eggs, baking powder

Directions:
Soak chick peas over night in cold water until soft.
Drop garlic through feed tube while machine is running.
Process until minced.
Discard peel.
Add onion and parsley: process until minced.
Add remaining ingredients and process until finely ground and smooth, about 20 to 30 seconds, scraping down bowl as necessary, might have to do in two loads.
Form into 1" balls.
Deep fry in hot oil until golden.
May be frozen.
Yummy Loaded Potato Soup


Ingredients:
butter, onion, carrot, minced garlic cloves, broccoli florets, parsley, chicken broth, frozen cubed hash brown potatoes, paprika, pepper, butter, flour, milk, sharp cheddar cheese, salt, ham, bacon

Directions:
In a large soup pot, melt butter.  Add onions, carrots, garlic, broccoli and parsley; saute for about 5-7 minutes or until softened.
Add the broth, hash browns, paprika, pepper, and celery salt.
Bring to boil.
Reduce heat to low and simmer for about 20 minutes or until everything is soft.
In a separate saucepan, melt the 6 tbsp butter.  Stir in the flour and stir constantly while cooking for 3 minutes.  Stir this into the soup.
Add the milk and cheese to soup.
Cook and stir soup mixture until heated through and thickened.  Add salt to taste.
Stir in optional ham or bacon; if using it.