xiaoxl/recipe_data huggingface dataset:
Italian Sausage Florentine for the Crock Pot


Ingredients:
onions, green peppers, frozen spinach, parmesan cheese

Directions:
Brown sausages in skillet or on grill.
Peel and slice onions. Put in bottom of 6qt crock pot.
If using peppers, seed and slice vertically. Layer on top of the onions.
Pour frozen spinach into crock pot.
Arrange sausages on top of the spinach.
Pour spaghetti sauce evenly over top of everything.
Cook on high for 2 hours then on low for 3-4 hours. OR, thaw the spinach first and cook on low for 6+ hours.
Serve over pasta, over rice, or with a hearty, crusty, bread. Pass grated Parmesan at the table.
Note -- If preparing for a party or a potluck you may wish to slice the sausage and make 2 layers of ingredients to better control the portions. This version could have shredded mozzarella incorporated into the layers and on top.
Pesto Marinated Fish


Ingredients:
cod fish fillets, fresh basil leaves, parmesan cheese, garlic cloves, olive oil, walnuts, butter

Directions:
1. Season the cod with salt and pepper.2. Place the basil, parmesan, walnuts, garlic, grated lemon plus lemon juice and oil in a food processor and process until finely chopped.
3. Spread the marinade over each piece of the fish. Cover and chill for a minimum of 2 hours.
(I always leave them overnight in the fridge].
4. Place fish on to a separate tinfoil squares. Cut the butter into small cubes and place over the fish.
5. Loosely fold the foil over the fillets to enclose the fish and to make a parcel.
6. Cook over medium-high heat for about 10-15 minutes.
White Chocolate, Irish Cream & Berry Trifle


Ingredients:
icing sugar, mascarpone cheese, irish cream, white chocolate, frozen mixed berries, chocolate curls

Directions:
Cut each sponge cake into small squares.
Whip cream and icing sugar together until soft peaks form.
Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined.
Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish] with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge.
Sprinkle with half the combined white and milk chocolate and half the mixed berries.
Repeat layers, cover and chill for 3 hours or overnight.
To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.
Tuna and Caper Bites
Category: appetizers-and-snacks
By France C

One weekend while camping, my sister-in-law whipped up a simpler version of these tasty tuna bites as a snack. I decided to add capers, shallot, and lemon to make these elegant enough to serve at your next dinner party! I highly recommend using Mary's Gone Crackers® brand seed crackers; they not only provide the perfect nutty flavor, but they are also very crispy and sturdy, allowing these to be made an hour or two ahead of time.

Ingredients:
1 (5 ounce) can tuna packed in oil, drained
2 tablespoons mayonnaise
1 tablespoon minced shallot, divided
1 tablespoon minced capers, divided
1 teaspoon fresh lemon juice
salt and freshly cracked black pepper to taste
20 round crackers seed crackers (such as Mary's Gone Crackers™)
40 leaves arugula

Directions:
Combine tuna, mayonnaise, 1/2 of the shallot, 1/2 of the capers, lemon juice, salt, and pepper. Set aside. Place crackers on a serving platter. Place 2 arugula leaves, torn in half, on each cracker. Divide tuna mixture among the crackers. Sprinkle with remaining shallot and capers.

Prep time: 15 mins
Total time: 15 mins
Yields: 20 crackers

Calories: 24.1
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 2 g
Cholesterol: 1.7 mg
Sodium: 44.5 mg
Briana's Delicious Picadillo


Ingredients:
olive oil, garlic cloves, ground beef, tomatoes, russet potato

Directions:
Over medium heat, sauté the onions, garlic, and jalapeño in the olive oil till the onion starts to become translucent.
Add ground beef, stirring till browned and crumbly.
Drain excess grease and return to pan. Using a potato masher, mash ground beef till no big chunks remain.
Add tomatoes, potatoes, and salt and pepper. Reduce heat to medium low, cover, and cook for approximately 30-45 minutes, until potatoes are done.
Serve over rice or inside tortillas with refried beans and cheese. A margarita wouldn't hurt either :].
A1 Sauce Sweet and Savory Cherry Walnut Polenta Rounds #A1


Ingredients:
polenta, cherries, walnut halves

Directions:
Set oven to 400 degrees.
Toss Walnuts in A1 Steak Sauce.
Lay Walnuts On a Baking Pan in a Single Layer.
Roast Walnuts in Oven for About 10 Minutes or until A1 Appears Dried on Walnuts.
Pat Polenta Slices Dry with a Paper Towel.
Bring Oil (coconut, peanut, oil, grapeseed, etc]  to High Temperature.
Sear Polenta Slices on High About 5 Minutes Each Side or Until They Turn Golden Brown.
Remove from Heat and Place on a Dry Paper Towel.
Arrange Polenta Slices on the Plate with Goat Cheese, a Drizzle of A1 Sauce, Cherries and Roasted Walnuts in that Order on Top.
English " Hobnobish" Oat Cookie Biscuits


Ingredients:
all-purpose flour, brown sugar, butter, baking soda, water, salt

Directions:
Preheat oven to 375°F.
Dissolve the baking soda in the water.
Combine the oats, flour, salt and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda.
Using a table spoon, scoop a spoonful and roll into a ball. Put  balls onto cookie sheet lined with parchment paper.
Dip bottom of flat glass into coarse sugar and press cookie flat to ½”.
Bake at 375°F (190°C] for 12 to 15 minutes.
Spicy Jalapeno Spread


Ingredients:
sharp cheddar cheese, onion, garlic cloves, mayonnaise, green onion

Directions:
In a large bowl,combine all ingredients until blended., Refrigerate overnight to allow flavors to blend before serving.
Mary's Sugar Cookies
Category: desserts
By Pat

A very good sugar cookie with a hint of almond flavor.

Ingredients:
1 cup butter, softened
1 ½ cups sifted confectioners' sugar
1  egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ cup granulated sugar for decoration

Directions:
In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours. Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar. Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yields: 5 dozen

Calories: 126.3
Fat: 6.4 g
Saturated fat: 4 g
Carbohydrates: 16 g
Sugars: 7.9 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 22.5 mg
Sodium: 88.2 mg
Shampagne Cocktail (Non-Alcoholic)


Ingredients:
character(0]

Directions:
Crop the sugar cube into a champagne flute & add a good splash of bitters to saturate the sugar cube.
Slowly pour in the sparkling grape juice & serve garnished with the orange twist.
Double Chocolate-Nut Decadent Cookies


Ingredients:
bittersweet chocolate, butter, eggs, sugar, brown sugar, vanilla, flour, cocoa powder, baking powder, salt, bittersweet chocolate

Directions:
Preheat oven at 350°F   In a double-boiler,  melt the first quantity of chocolate (7 ounce] and butter at low heat.
With a mixer, beat eggs, sugar and brown sugar for 2 minutes.  Add vanilla and beat well.
Add melted chocolate and beat 1 minute.
Sift the dry ingredients.  Add to the chocolate mixture.  Add the chopped chocolate and nuts.  Fold delicately.
On a baking sheet with parchment paper, put 2 tablespoon of mixture, leaving 1 1/2 inch between each cookies.  Flatten lightly.
Bake in the third part of the oven 9 to 11 minutes.  The sides will be crunchy and the center  still soft.  Don’t cook the cookies too much because they will keep on cooking out of the oven, that way they will stay soft when cold.  Let them cool a little bit before touching them, then cool completely on a rack.
Bordello


Ingredients:
cinnamon, passion fruit juice, lemon, cinnamon stick

Directions:
In a chilled tumbler add the juice of half a lemon and 1/4 tsp cinnamon., Mix well., Add the Campari, Tequila & Passion Fruit juice., Shake well., Strain into a 8 oz.collins glass.  Spritz the top with soda.
Festive Black Bean Soup in the Crock Pot


Ingredients:
dried black beans, diced tomatoes with green chilies, onion, green bell pepper, garlic, vegetable broth

Directions:
Place beans in slow cooker.  Add other ingredients.  Add water just to cover.
Cover.  Cook on high 8 hours.
Mash some of the beans for a thicker consistency.  If desired, garnish with fresh cilantro, and cheese or sour cream.  Leftovers freeze well.
Grilled Bratwurst and Beer


Ingredients:
beer, onion, green pepper, mustard, onion

Directions:
Set up your grill for cooking indirectly over medium heat- for a gas grill just leave one burner unlit and for charcoal, move hot coals to the outside edges of the grill.
Place a foil pan in the center of the cooking grate and pour the beer into the pan, then add onion and green pepper; place brats on grill alongside the pan and cook, turning occasionally, until they're lightly browned.
Place brats into the pan with the beer and vegetables, cover grill and cook for 25 minutes.
Serve on buns with mustard and chopped onions.
Leftover brats can be re-grilled right on the grill for several minutes, until hot.
V8 Chicken Vegetable Soup


Ingredients:
salsa, black beans, frozen corn, chicken breasts

Directions:
Combine all ingredients except corn, peas, and chicken in a slow cooker., Cover, and cook on low 4-6 hours., Add vegetables and chicken 1 hour before serving.
Collards With Sun Dried Tomatoes


Ingredients:
sun-dried tomato, low-sodium chickpeas, garlic cloves, walnuts, dry sherry

Directions:
Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
Chop sun-dried tomatoes. Add tomatoes and chickpeas to collards and set aside.
Chop garlic and mushrooms. Combine and add chopped walnuts and set aside.
Coat a large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil and add garlic mushrooms, walnuts and sherry. Sauté until soft, stirring frequently to prevent sticking.
Add collard mixture and cook covered over medium heat, stirring frequently until greens are wilted and tender but still nice and green. Add more sherry if needed to prevent sticking.
VELVEETA® Cheesy Broccoli Soup
Category: trusted-brands-recipes-and-tips
By VELVEETA Cheese

Pinch yourself. You're not dreaming. This thick, creamy broccoli Cheddar soup that's ready in less than 30 minutes is the real deal.

Ingredients:
2 tablespoons butter or margarine
¼ cup chopped onion
2 tablespoons flour
2 ½ cups milk
¾ pound VELVEETA®, cut up
1 (10 ounce) package frozen chopped broccoli, thawed, drained
⅛ teaspoon pepper

Directions:
Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly. Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute. Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

Prep time: 10 mins
Total time: 25 mins
Yields: 6 cups

Calories: 279
Fat: 18.3 g
Saturated fat: 11.8 g
Carbohydrates: 15.2 g
Sugars: 10.2 g
Dietary fiber: 1.6 g
Protein: 14.2 g
Cholesterol: 63.1 mg
Sodium: 920.1 mg
Instant Pot® Teriyaki Chicken Breast
Category: main-dish
By cyans

Cooked from frozen chicken breast. Easy for weekday dinners where you're short on time.

Ingredients:
½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine vinegar
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sake
1 tablespoon minced garlic
1 dash freshly cracked black pepper
1 pound skinless, boneless chicken breast halves

Directions:
Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce. Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes. Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

Prep time: 5 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 259.4
Fat: 2.3 g
Saturated fat: 0.7 g
Carbohydrates: 33.1 g
Sugars: 30.1 g
Dietary fiber: 0.4 g
Protein: 24.3 g
Cholesterol: 58.5 mg
Sodium: 2009.3 mg
Tasty Collard Greens


Ingredients:
olive oil, garlic, crushed red pepper flakes

Directions:
Heat oil in a large pot over medium heat.  Saute garlic until light brown.  Add turkey leg and chicken broth, cover and simmer until turkey leg is tender.  Remove turkey leg and cool slightly so comfortable to remove and chop meat and return turkey meat to pot.  *(See note above in the description.].
Add collard greens and turn heat up to medium-high and let the greens cook down for about 45 minutes, stirring occasionally.
Reduce the heat and season with salt, pepper and red pepper flakes (if desired.].
Continue to cook until greens are tender - about 45 to 60 minutes.
Drain greens and reserve liquid to reheat leftovers.  I often freeze some of the liquid and use with frozen greens at another time.
Fried Rice


Ingredients:
cooked white rice, onion, garlic, eggs, soy sauce

Directions:
On medium high heat, heat the oil in a large skillet or wok.
Add the peas/carrots mix, onion and garlic.
Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side of skillet or wok.
Pour your eggs on the other side of skillet and stir fry until scrambled.
Add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated.
Serve and enjoy!
Guy Savoy's Spinach and Mushroom Gratin


Ingredients:
white mushroom, unsalted butter, salt, spinach, heavy cream, fresh ground black pepper, sea salt

Directions:
Clean the mushrooms and cut them into one-eighth-inch slices.
In a medium skillet, heat the butter over high heat just until melted, then add the mushrooms and sauté them until golden, about 10 minutes. Drain any liquid from the mushrooms and set them aside.
Place 2 quarts of water in a medium stock pot with one-half teaspoons salt.
Bring the water to a boil over high heat, then stir in the spinach and blanch for just a few seconds, until wilted and bright green in color.
Remove the spinach using a slotted spoon to a large bowl of ice water until cool. Drain the spinach well, squeezing out any excess water.
Heat the oven to 350 degrees F.
Reduce the cream to one-half cup in a small saucepan over low heat.
Strain the cream into a small bowl and season with a pinch each of salt and pepper.
Butter a small (2-quart] baking dish, and spread the spinach in the bottom in an even layer.
Sprinkle the top of the spinach with one-eighth teaspoons salt.
Arrange the mushroom slices over the spinach in a fish-scale pattern.
Spoon the cream evenly over the top and bake for 5 to 10 minutes, until heated through. Serve immediately.
Lisa's Salmon Ricotta Broccoli Linguini


Ingredients:
salmon, fresh lemon juice, linguine, broccoli, reduced-fat ricotta cheese, skim milk, garlic, black pepper

Directions:
Brush salmon fillets evenly with lemon juice, and bake for 10-20 mins (depending on thickness of fillets] at 400 F, or until fish flakes easily with a fork.
Let cool slightly, and crumble fish into bite sized pieces.
Meanwhile, put ricotta cheese, parmesan cheese, milk, garlic and pepper into a blender and blend until smooth.
Then pour into a saucepan over low heat until warmed (do not let boil.] If sauce seems too thick, add small amounts of milk until it reaches desired consistency.
Steam broccoli chopped into small pieces until just tender, and stir into cheese sauce.
Cook pasta in a large pot of boiling water until el dente.
Toss pasta and cheese/broccoli mixture until well mixed.
Gently stir in salmon pieces, or if desired, sprinkle on top of individual plates before serving.
Serve Immediately.
Buttermilk Coconut Pie


Ingredients:
sugar, all-purpose flour, butter, eggs, buttermilk, vanilla, flaked coconut

Directions:
Combine the sugar and flour in a large bowl., Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut., Mix well., Pour mixture into shell., Sprinkle with remaining coconut., Bake at 325 degrees for 1 hour or until set.
Fluffies


Ingredients:
flour, sugar, salt, ground nutmeg, eggs, sour cream, butter

Directions:
Whisk the flour, sugar, salt, and nutmeg in a large bowl.
Beat the egg yolks and sour cream in a medium bowl until smooth.
With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks.
Stir the egg yolk mixture into the flour mixture until just combined.  The batter should be lumpy with visible streaks of flour.
Using a spatula, carefully fold the whites into the batter until just combined.  Do not overmix--a few streaks of white should be visible.
Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes.
Drop the batter by tablespoons into the pan.
Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes.
Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.
Sloppy Joe Sandwich Filling
Category: world-cuisine
By thedailygourmet

The traditional sloppy Joe goes south of the border in this tangy, flavorful sandwich filling.

Ingredients:
2 tablespoons butter
¼ cup minced onion
¼ cup chopped poblano chile pepper
8 ounces extra-lean ground beef
4 ounces chorizo sausage
1 ½ tablespoons red enchilada dry seasoning (such as Savory Spice Shop® Canyon Road)
1 tablespoon tomato powder (such as Savory Spice Shop®)
½ cup water
⅓ cup ketchup
2 teaspoons Worcestershire sauce
1  avocado, sliced  (Optional)
½ cup shredded Oaxaca cheese, or to taste  (Optional)
4  hamburger bun, split and toasted

Directions:
Melt butter in a skillet over medium heat. Cook onion and poblano pepper until softened, about 5 minutes. Transfer mixture to a plate. Add ground beef and chorizo to the skillet. Cook, stirring often to break up meat, until browned and crumbly, 5 to 7 minutes. Add enchilada seasoning and tomato powder. Add water, ketchup, and Worcestershire sauce. Return cooked onion mixture to the skillet. Simmer until flavors combine, about 5 minutes more. Serve meat mixture on toasted buns topped with Oaxaca cheese and avocado.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 602.3
Fat: 38.2 g
Saturated fat: 15 g
Carbohydrates: 37.8 g
Sugars: 5.8 g
Dietary fiber: 6.3 g
Protein: 27.5 g
Cholesterol: 93.9 mg
Sodium: 1725.4 mg
Quick Bolognese Sauce


Ingredients:
light olive oil, yellow onion, celery rib, carrot, black pepper, tomato paste, dry red wine, beef broth, crushed tomatoes, salt, heavy cream, fresh basil, parmesan cheese

Directions:
Saute onion, celery, and carrot in olive oil.  Cook, stirring occasionally, about 5 minutes. Add the ground beef; increase heat to medium-high. Cook, stirring occasionally, until evenly brown, about 15 minutes.
Season with garlic salt and pepper. Stir in the wine, scraping up any browned bits from the bottom of the pan. Stir in the broth, tomato paste and tomatoes.  Bring to a boil then turn down heat and let simmer uncovered for 40 to 50 minutes. Skim off fat if desired.
Stir in heavy cream and heat but don't boil.  Serve sauce over hot pasta.  Garnish with fresh basil and grated Parmesan Cheese.
Teriyaki Zucchini


Ingredients:
zucchini, onion, butter, pepper, sesame seeds

Directions:
In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain.
Stir in the teriyaki sauce and pepper and sprinkle with sesame seeds.
Orange Creamsicles


Ingredients:
eggs, honey, vanilla extract, oranges, juice of, orange, zest of

Directions:
In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
Combine the egg whites mixture to the cream and add the orange juice and orange zest.
Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.
*Disclaimer:
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Winter Pudding


Ingredients:
all-purpose flour, brown sugar, baking powder, cinnamon, salt, currants, apples, milk, butter, boiling water, brown sugar, all-purpose flour, butter, vanilla

Directions:
In a bowl combine 1 cup flour, 1/3 cup brown sugar, baking poowder, cinnamon, salt and currants.
Thinly slice one half of one of the apples; set aside.
Chop remaining apples and add to flour mixture along with milk and melted butter; mix well.
Spread in buttered nine inch square metal cake pan.
Arrange slices on top.
Sauce: In a bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter.
Bake in 350f degree oven for 30/40 minutes or until tester inserted in cakes comes out clean.
Serve warm.
Quicky Dinner Rolls


Ingredients:
self-rising flour, sugar, milk, mayonnaise

Directions:
Mix the flour and the sugar together in a small mixing bowl.
Then add the milk as well as the mayonaise and mix well. Let it set for about five minutes.
Evenly distribute the mixture into a muffin tin and bake at 350 degrees for 15 to 17 minutes.
Serve warm or at room temperature with your favorite spread!
Spiced Cod Fillet on the Grill


Ingredients:
cod, cumin, cayenne, salt, black pepper, spicy brown mustard, butter, lemon

Directions:
Dust cod with cumin, salt, pepper and cayenne.
Spread mustard over fish.
If grilling use the butter to baste, this of course means you'll need to melt the butter.
Grill for about 3 minutes per side.
You could alternatively broil for 3-4 minutes per side in the oven.
In this case, place the fish on a broiling pan and dot each fillet with butter before putting it in the oven (on broil].
Either way the fish flesh will be white, firm and flake easily with a fork when done.
Serve with lemon wedges.
Jen's Chicken


Ingredients:
chicken breasts, onion, tomatoes, mozzarella cheese

Directions:
Put chicken in a pan with enough salad dressing to cover chicken and cover, till done, drain.
Keep warm.
In another skillet add olive oil to pan and saute onion and mushrooms and red pepper, till tender.
Top chicken with saute mixture, top with sliced tomatoes, then top with cheese.
Put a lid on the chicken till the cheese melts, then serve.