xiaoxl/recipe_data huggingface dataset:
Potato Dumplings


Ingredients:
potatoes, potatoes, eggs, salt, pepper, flour, caraway seed

Directions:
Peel 10-12 medium potatoes (about 7 cups].
In a large bowl, shred potatoes.  I have a 7 cup food processor and it makes the job really quick.  Otherwise, a hand grater is all you need.
In a separate small bowl -- mix the eggs and salt and pepper.
Pour the egg mixture over the shredded potatoes and using your hands, mix well.
Gradually add in the flour, again using your hands.  This is very heavy and gooey and is usually too much work for your mixer or it's blades.
Fill a large pot 3/4 full with water and bring to a boil.
Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.].
Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish.  Best served hot with gravy or sauerkraut.
Dumplings also make one of the best leftover breakfast items ever!  Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!
Berry Blitz Torte


Ingredients:
butter, sugar, salt, vanilla, milk, baking powder, flour, sugar, cinnamon, sugar, instant vanilla pudding, vanilla, heavy cream, berries

Directions:
Preheat oven to 350º.  Lightly grease 2 8" round pans.
In a medium mixing bowl, cream the butter, sugar, salt, and egg yolks together.
Beat in vanilla, milk, baking powder, and flour.
Spread the mixture in the prepared pans.  The batter will barely cover the bottom of the pans; that's OK.
Beat the egg whites until light; gradually add the 3/4 cup sugar and continue to beat until the meringue is smooth, glossy and somewhat stiff.  Do NOT beat until there are stiff points.
Spread the meringue on the batter in the pans and sprinkle with the almonds, cinnamon and sugar.
Bake for 30 minutes, until lightly browned.
Remove from oven and cool in pans for 15 minutes.  Loosen edges and gently turn them out onto racks with the meringue on top.  If some of the almonds fall off, just sprinkle them back on top.
Mix pudding, vanilla, and cream together until thick.
Place one of the cake layers, meringue side up, on a serving plate.
Spread with all the pastry cream.
Add a layer of berries.
Top with second layer, meringue side up.
Decorate top with berries if desired.
Serve immediately or refrigerate until serving time.
Tequila-Oyster Shooters


Ingredients:
kosher salt, fresh lime juice, red bell peppers, shallot, fresh cilantro leaves, fresh parsley leaves, fresh chives

Directions:
Moisten the rims of 12 shot glasses with water, then dip each glass in kosher salt to coat the rims. Put an oyster into each shot glass.
In a medium bowl, combine the lime juice, red bell pepper, shallots, cilantro, parsley, and chives. Pour 1 tablespoon of the lime juice mixture into each of the 12 shot glasses over the oysters.
Pour the tequila into a cocktail shaker with ice cubes and shake to chill the tequila. Add about 2 tablespoons of tequila to each of the shot glasses. Serve immediately.
Crushed Red Pepper and Pancetta Pasta


Ingredients:
olive oil, pancetta, onion, crushed tomatoes, dried red pepper flakes, spaghetti, salt, parmesan cheese

Directions:
Heat large pot of water to boiling for pasta.
Heat oil in medium skillet over medium-low heat.  Add pancetta and cook, stirring occasionally, until lightly browned, about 5 minutes.  Using slotted spoon, transfer pancetta to small bowl.
Add onion to skillet and cook over medium-low heat until softened, about 5 minutes.  Stir in tomatoes with liquid and red pepper flakes.  Reduce heat and simmer, uncovered, stirring occasionally, about 20 minutes.
Meanwhile, salt boiling water, add pasta, and cook until tender but still firm to the bite.  When pasta is almost done, stir pancetta into tomato mixture and heat through, 1-2 minutes.
Drain pasta and transfer to pasta bowl.  Add sauce and toss well.  Sprinkle with Parmesan cheese and serve hot.
Indonesian Sesame Noodles


Ingredients:
peanut butter, soy sauce, water, cider vinegar, sugar, cayenne pepper, green onions, scallions, linguine

Directions:
In a medium bowl, combine the peanut butter, soy sauce and water; whisk until completely smooth (if you use crunchy peanut butter, it won't get entirely smooth].
Add the vinegar, sesame oil, sugar and cayenne and whisk until thoroughly blended.
Add green onions to the noodles, then mix in the sauce; toss to coat well.
It is now ready to serve!
Super Simple Lamb Marinade


Ingredients:
low sodium soy sauce, garlic, black pepper, dried rosemary, dried thyme, Dijon mustard, honey

Directions:
Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
Take out and bring to room temperature before cooking.
Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!
Garden Harvest Chowder


Ingredients:
bacon, celery, onion, carrot, water, potatoes, milk, sharp cheddar cheese

Directions:
Fry bacon, celery,onion and carrots in 6qt pot till bacon is semi-crispy and veggies are tender.
Add water and peas, cook 15 minutes ofer medium heat till peas are tender.
Add remainging ingredients except cheese.
Cook over medium heat, stirring occassionally, till heated through.
Add cheese, stirring till melted, but not boiling.
Baby's Bottom


Ingredients:
white creme de menthe, white Creme de Cacao

Directions:
In a mixing glass half-filled with ice cubes, combine all ingredients., Stir well., Strain into a cocktail glass.
Easy Tuna Salad


Ingredients:
tuna in water, egg, Miracle Whip light

Directions:
Chop boiled egg into small pieces., Add drained can of tuna., Add Light Miracle Whip and relish as desired., Spread on crackers for appetizers or bread for a sandwich.
Lime-Marinated Mahi Mahi
Category: seafood
By ErikaTC

You can substitute a lighter olive oil for the extra-virgin olive oil. Serve over rice.

Ingredients:
¾ cup extra-virgin olive oil
1 clove garlic, minced
⅛ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 pinch salt
2 tablespoons lime juice
⅛ teaspoon grated lime zest  (Optional)
2 (4 ounce) mahi mahi fillets
2 twists lime zest  (Optional)

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade. Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes. Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side. Garnish with the twists of lime zest to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 2 servings

Calories: 860
Fat: 84.9 g
Saturated fat: 12 g
Carbohydrates: 2.5 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 21 g
Cholesterol: 81.8 mg
Sodium: 99.4 mg
Tourtiere (French Canadian Meat Pie)


Ingredients:
ground beef, ground pork, onion, garlic clove, water, celery ribs, carrots, chicken bouillon, potatoes, bay leaf, cinnamon, clove, nutmeg, water

Directions:
In large skillet, brown meat with onion and garlic.  Drain fat., Stir in water, celery, carrot, boullion and bay leaf., Bring to a boil., Reduce heat and simmer 7-8 minutes., Remove from heat and add potatoes and spices., Spoon into pie shells.  Cover with pastry topping., Combine egg yolk, water and brush lightly on crust., Bake 375°F 30-40 minutes., Serve with brown gravy and salad.
Kitchenaid Pizza Margherita


Ingredients:
warm water, salt, olive oil, flour, cornmeal, olive oil, tomato sauce, mozzarella cheese, basil leaves, parmesan cheese, semolina, cornmeal

Directions:
Dissolve yeast in warm water in warm mixer bowl.
Add salt, olive oil and 2 1/2 cups flour.
Attach bowl and dough hook to mixer.  Turn to speed 2 and mix about 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl.  Knead on speed 2, about 2 minutes longer.
Place dough in a greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk.  Punch dough down.
Prepare pizza stone (or baking sheet] by placing on the lowest rack of a cold oven;  preheat for 30 minutes at 500 degrees or the highest setting.
When dough is ready, place on a lightly floured surface and pat into a disk.  Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4" thick and 10" to 12" in diameter.  Transfer to a peel (or inverted baking sheet], that has been dusted with semolina or cornmeal.
Brush dough with a little of the olive oil to the edge.  Spread tomato sauce over the dough to within 1/2" of the edge.  Distribute mozzarella slices over the tomato sauce and season with salt and pepper.  Arrange basil leaves over the mozzarella, reserving a few for garnish if desired.  Sprinkle with Parmesan cheese.  Drizzle with remaining oil.
Lightly sprinkle the hot stone (or baking sheet] with a dusting of cornmeal (or semolina].
Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling.  Garnish with reserved basil leaves, if desired.
Note: Preparation and cooking times are combined, for approximately 90 minutes total.
Roasted Garlic Dipping Sauce


Ingredients:
garlic, mayonnaise, sour cream, olive oil

Directions:
Cut off top of garlic bulb to expose most of the garlic cloves.
Put the bulb in an oven-safe small dish or on top of a sheet of foil.
Drizzle olive oil on the tops of the garlic cloves, add more if needed to drench the tops and sides of the whole bulb.  Sprinkle some salt on the top of the bulb on the oil.
Wrap or seal up the garlic bulb with foil.
Roast in oven at 400°F for 30-40 minutes, until tops and sides are browned and roasted.
Take out of the oven and cool for 10 minutes.
When cooled enough to handle, squeeze out the garlic cloves from the root or the bottom of the bulb, into a small bowl.
Add mayonnaise and sour cream, using a fork, stir until blended.
Add pepper to taste, and salt if needed.
Lemon and Parsley Whole Baked Fish


Ingredients:
garlic cloves, parsley, preserved lemon, pine nuts, pepper, salt, olive oil

Directions:
Heat your oven to 180c.
Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
Smear this paste inside and on the outside of the fish.
Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
Serve with the juices spooned over.
Smartie Bark


Ingredients:
character(0]

Directions:
Spread out chocolate chips in a 9x12 inch baking pan., Place in oven heated to 150 degrees., Stir every 5 minutes until chocolate is melted., Spread out evenly to cover the entire bottom of the pan., Sprinkle Smarties on top., Cool completely., Break apart and serve.
Mexican Shepherd's Pie


Ingredients:
vegetarian ground beef, salsa, cumin, allspice, cinnamon, chili powder, sour cream, paprika, cilantro

Directions:
Peheat oven to 375°F.
Combine crumbles, corn, salsa, spices, sour cream and cheese in a large bowl, mixing thoroughly.
Pour mixture in a greased 2 1/2 qt casserole dish.
Prepare corm muffin mixture according to directions on the box.  Do not bake.  Mixture will be lumpy.
Evenly drop prepared corn muffin mix by tablespoons over crumble mixture.
For a more elegant effect you can try piping corn muffin mixture using pastry bag.
Sprinkle paprika and chopped cilantro over entire mixture.
Bake 35 - 40 minutes or until corn muffins are golden brown and casserole is heated completely.
Remove from oven, let cool slightly before serving.
Mildreds's Cranberries


Ingredients:
cranberries, sugar, pineapple

Directions:
Mix ingredients together., let stand 2 hours before serving.
Blueberry-Orange Syrup


Ingredients:
cornstarch, frozen blueberries, sugar

Directions:
In a small bowl stir together orange juice and cornstarch, set aside. In a small saucepan mix together blueberries, sugar, and orange juice mixture.
Bring mixture to a boil, then reduce to a simmer and cook for 10 minutes.
The Easiest Barbecued Chicken Wings Ever!!!


Ingredients:
chicken wings, barbecue sauce

Directions:
Bake chicken wings at 350' for 1 hour.
Put cooked wings into the crock pot with barbecue sauce and cook on low for 1 hour.
Sugar Free Almond Mocha


Ingredients:
sea salt, brewed coffee, boiling water, liquid stevia

Directions:
If serving cold: Stir together the coffee, almond milk and liquid stevia. Chill thoroughly.
If serving hot: Combine the coffee and almond milk in a microwave safe pitcher and heat about 3-4 minutes, until hot, but drinkable.
For both:
Mix the stevia, cocoa and salt in a large cup (or a jug if serving two].
Stir the boiling water into the dry mixture until completely combined, then slowly whisk in the almond milk mixture and liquid stevia.
Serve and enjoy!
Green Cafe Salad


Ingredients:
garlic clove, Dijon mustard, soy sauce, olive oil

Directions:
"Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!] vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving."
Easy Anything Curry


Ingredients:
yellow onion, fresh okra, garlic cloves, white mushrooms, diced tomatoes, fresh ginger, hot green chili peppers, mild curry powder, salt, black pepper, cayenne pepper, water, garam masala, cooked basmati rice

Directions:
Heat the oil in a large skillet and add chopped onion, garlic, and okra. It is important to properly cook the okra so that it browns, loses much of its slick texture, and brings the flavor out. If you are using raw chicken instead of cooked, add it at this time.
When okra or onion is browned lightly, and if you used raw chicken, make sure it is cooked through.
Add the mushrooms, tomatoes with juice, chopped cooked chicken, ginger, chopped chillies, curry powder, and water.
Stir well, bring to a boil, then lower heat and simmer, covered, for 20 minutes or until the mushrooms have cooked through.
Sprinkle dish with 1-2 teaspoons garam masala.
Serve curry hot, with steamed basmati rice.
Simple Light Lemon Custard


Ingredients:
eggs, lemon rind, granulated sugar, fresh lemon juice, light margarine

Directions:
Combine eggs, lemon rind and sugar in a saucepan on medium heat.
Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
Set aside, let cool before serving.
Mixture will thicken even more when cold.
Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!
Pinecone Cheese Spread


Ingredients:
cream cheese, Dijon mustard, diced green chilies

Directions:
Place cream cheese, shredded cheese and mustard in food processor or blender container; cover. Process until well blended; stir in chilies.
Place on a sheet of wax paper; shape into 4-inch oval to resemble a pinecone.
Insert almonds in rows to completely cover cream cheese mixture.
Cover and refrigerate at least 2 hours or until firm.
Let stand at room temperature 15 minutes before serving.
Serve as a spread with crackers.
Wisconsin Romano and Roasted Garlic Mashed Potatoes


Ingredients:
olive oil, garlic cloves, baking potatoes, cold water, milk, butter, romano cheese, salt, pepper

Directions:
Place olive oil and garlic cloves in a small pan and simmer slowly until garlic is browned. Puree garlic and oil in blender and reserve.
Cut potatoes into medium-sized chunks. Place in cold water. Bring to a boil. Cook until potatoes are just tender. Drain potatoes and return to pot. Add all remaining ingredients plus the olive oil/garlic puree, and hand mash until smooth.
To serve, place a large spoonful in a bowl. Garnish with grated Romano cheese.
Ruby Toddy


Ingredients:
hot water, cinnamon stick, grapefruits, hot water, grapefruit, rind of

Directions:
Warm a brandy snifter by filling it halfway with hot water.
Place grapefruit in mixing tin and muddle lightly.
Add agave and whiskey.
Strain into snifter and add hot water.
Add cinnamon stick and Grapefruit peel.
Combine ingredients in a steaming jug or mixing tin and steam with a wand from espresso machine.
Pinto Beans and Ham Hocks


Ingredients:
smoked ham hocks, dried pinto beans, garlic powder, crushed red pepper flakes, ground black pepper, salt, onion

Directions:
Boil ham hocks on high heat for 45 minutes.
Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes.
Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste (usually I go for about 1 1/2 hours].
Serve with rice and a meat side dish. Tastes even better the 2nd day!
Genoese


Ingredients:
vodka, dry vermouth

Directions:
Vigorously shake everything with ice in a shaker until well frosted., Strain into a chilled cocktail glass.
Three Bean Casserole


Ingredients:
bulk pork sausage, sausage, ground beef, celery, celery, onions, onion, garlic cloves, butter beans, kidney beans, ketchup, ground mustard, honey, cider vinegar, salt, pepper

Directions:
In a 10 inch skillet, add the sausage, ground beef, celery, onion, and garlic and cook over medium heat 8-10 minutes, stirring occasionally, until the meat is no longer pink; drain.
In a a 3½ - 6 quart slow cooker, combine the meat mixture and remaining ingredients. Cover & cook on low heat setting 5-6 hours.
Turn off the slow-cooker, let it's contents cool, and transfer to the refrigerator (the flavors really meld over-night].
The next day cook in the slow-cooker, on low heat setting, another 2 hours.
Serve & Enjoy!
Broiled Feta Cheese With Capers


Ingredients:
feta cheese, romaine lettuce, yellow onions, red onion, roma tomatoes, olive oil, capers, fresh basil leaves, fresh ground black pepper, lemon wedges

Directions:
Preheat oven to BROIL.
Place the feta slices on a parchment lined baking sheet and broil on both sides until lightly browned.
On 4 salad plates divide and arrange the lettuce. Garnish with the onion rings.
Place a slice of the broiled feta cheese on top of each lettuce-onion mound. Place 2 tomato slices on each mound.
Pour the warmed olive oil over the mixture and top with the capers and basil. Sprinkle each serving with black pepper. Garnish a lemon wedge on top of  each serving.
Polpettone -- Vegetable Loaf (Italy)


Ingredients:
green beans, onion, extra virgin olive oil, garlic clove, dried marjoram, dried mushrooms, parmesan cheese, ricotta cheese, potatoes, eggs, salt, ground black pepper, unsalted butter

Directions:
In a steamer, cook beans until al dente, about 10-12 minutes; spread to dry on a kitchen cloth before finely chopping them.
In a large skillet over medium-high temperature, heat the oil and cook the onion, stirring occasionally, until golden.
Add garlic and marjoram and saute for another minute or so before adding the beans.
Saute beans 2 or 3 minutes; transfer to a large mixing bowl to cool.
Add mushrooms, both cheeses, potatoes and eggs.
Season with salt and pepper to taste.
Preheat oven to 350 degrees Fahrenheit.
Grease a 10-inch round baking dish with a little olive oil.
Sprinkle half of the breadcrumbs over the bottom of the baking dish.
Spread the vegetable mixture in the prepared baking dish.
Level the top and decorate with a few shallow geometric incisions.
Dot all over with butter; drizzle with a little olive oil; sprinkle the rest of the breadcrumbs over the top.
Bake 20 to 30 minutes or until the loaf has set but is still moist inside. Serve warm or at room temperature.
Lattice Biscuit Slice


Ingredients:
cream cheese, unsalted butter, caster sugar, gelatin, boiling water

Directions:
Line a lamington tin (11"x8"] with foil.  Place lattice biscuits FACE DOWN on the bottom of tin.
Blend all other ingredients in a food proccesor or with a mixer (DON'T MELT THE BUTTER].
Pour over biscuits.
Top with lattice biscuits (face up].
Refrigerate till set.
Cut into desired sizes either whole squares or strips.
Store in an air-tight container (if they last that long].
If the mix is too runny, set in refrigerator for 5 minutes then pour over biscuits.
Easy Swanson Chicken Noodle Soup


Ingredients:
Swanson chicken broth, black pepper, carrot, celery

Directions:
Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
Stir in noodles and chicken. Reduce heat to medium.  Cook for 10 minutes or until noodles are tender.
Butter Tarts


Ingredients:
all-purpose flour, sugar, salt, butter, vegetable shortening, egg, vanilla, butter, brown sugar, distilled white vinegar, raisins

Directions:
Make the shells: In a processor, blend the flour, sugar, salt, butter and shortening until mixture resembles meal; transfer to a bowl and add 2-3 tblsps of ice water, or enough to form dough; knead dough briefly on a floured surface and chill it, wrapped plastic wrap, for 1 hour; roll out dough 3/8 inch thick on a floured surface, cut into rounds with a 4 1/2 inch cutter, and fit the rounds into 1/3 cup muffin tins.
Make the filling: In a bowl beat the egg, vanilla and butter until well-combined and stir in brown sugar and vinegar; spoon filling into shells and bake in a preheated 400F (205C] oven for 15 minutes; let cool 5 minutes; carefully remove from tins and let cool completely.(filling will be thin and runny while hot but will firm up as it cools].
Note:  Many like raisins in their butter tarts (I don't]; if you are one of them, add 1/4 cup raisins to the filling mixture.
Opo Squash Wonder Soup
Category: soups-stews-and-chili
By Wonder Becky

We used to have a cucuzza (opo) squash tree when I was little, and I loved this soup. Yes, even as a little kid, this was good! If you can't find these squash, you can use more common ones like summer or zucchini. Serve immediately over warm cooked white rice.

Ingredients:
1 ½ teaspoons cooking oil
½ pound ground pork
1 clove garlic, minced
4 cups peeled, seeded, and diced opo squash
1 teaspoon salt
2 (15 ounce) cans chicken broth
2 cups water
2 cubes  chicken bouillon
1 ½ teaspoons chopped fresh parsley

Directions:
Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes. Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes. Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 large bowls

Calories: 336
Fat: 20.9 g
Saturated fat: 6.6 g
Carbohydrates: 12.9 g
Sugars: 2.1 g
Dietary fiber: 0.1 g
Protein: 26 g
Cholesterol: 84.6 mg
Sodium: 4415.9 mg