xiaoxl/recipe_data huggingface dataset:
Vietnamese Ground Pork


Ingredients:
ground pork, fish sauce, msg, Accent seasoning, sugar, garlic clove, ginger, dry crushed red pepper

Directions:
In a oil on medium heat fry the garlic slices until fragrant remove garlic and set aside, then add the pork and stir until well cooked,and dark, making sure to separate a finely as possible.
Add sugar, and fry until browner in color. Add msg and fish sauce and taste. Add crushed pepper, or black pepper if.
desired.
Add the garlic slices, add 1/2 cup of water, and let simmer until water has almost evaporated.
Remove garlic and ginger, and serve with rice.
Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze


Ingredients:
ground cinnamon, ground nutmeg, ground allspice, baking soda, pumpkin puree, water, eggs, chocolate chips, pecans, sugar, milk, cocoa powder, vanilla extract

Directions:
Preheat oven to 350 degrees F.
Grease and flour a 12-cup bundt pan.
In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
Mix on low for 1 minute.
Scrape down sides of bowl.
Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
Fold in chocolate chips and nuts.
Spoon batter into prepared bundt pan and smooth out top with a spatula.
Bake for 40 minutes or until top springs back when lightly pressed.
Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
Boil for 1 minute while stirring constantly.
Remove from heat.
Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
Let sit a few minutes to thicken.
Pour over cooled cake.
Dust with powdered sugar if desired.
Creamy AuGratin Potatoes {Crockpot}


Ingredients:
russet potatoes, onion, butter, all-purpose flour, salt, milk, cheddar cheese

Directions:
Butter a 1 quart sized crock pot.
Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
Gradually stir in milk.
Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
Cook on high for 2 hours, or on low for 4-5 hours.
Yet  Another Mexican Pinwheel Recipe!


Ingredients:
light cream cheese, Rotel tomatoes & chilies, flour tortillas

Directions:
Mix the cream cheese and taco seasoning together.  I don't use the entire can of Rotel tomatoes or Refried beans. About 4 tablespoons of each into the mixture.  But you can adjust to your taste.
Evenly divide the mixture between the tortillas and then roll them up tightly.  Cover with saran wrap and chill in the refrigerator for a couple of hours.
Then cut them up into slices discarding (or eating!] the ends.  Very easy but very good with a kick!
The great thing is that you can mix in your own favorites into the recipe.  Black olives, pimentos, etc.
Glazed Strawberry Tart


Ingredients:
all-purpose flour, sugar, lemon rind, salt, butter, eggs, vanilla, lemon juice, strawberries

Directions:
Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
Shape into disk.
Wrap in plastic and chill for at least 1 hour or overnight.
Preheat oven to 350 degrees.
Grease and flour a baking sheet.
Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
Pierce bottom of dough all over with a fork.
Bake until slightly browned about 25 minutes.
Place baking sheet on a wire rack and cook for 10 minutes.
Transfer shell to rack to cool completely.
Melt jam with lemon juice in a small saucepan over low heat until spreadable.
Spread 1/2 cup jam mixture over bottom of the shell.
Arrange berries on top, cut sides down.
Brush with remaining jam mixture.
Serve with whipped cream if desired.
Rich Scrambled Eggs-For Those Not Afraid of Fat Content


Ingredients:
eggs, water, salt, pepper, cream cheese, unsalted butter

Directions:
"fry slowly while stirring and enjoy!"
Corn Casserole without Jiffy®
Category: side-dish
By Vandale Gentry

This easy corn casserole is made without Jiffy® and takes only minutes to prepare.

Ingredients:
2 (15.25 ounce) cans shoepeg corn, drained
1 (10.75 ounce) can  condensed cream of celery soup
1 (8 ounce) container sour cream
1 cup grated Cheddar cheese
½ cup butter
1 sleeve crushed buttery round crackers (such as Ritz®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn. Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn. Bake in the preheated oven until bubbly, about 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 444.5
Fat: 33.1 g
Saturated fat: 19.4 g
Carbohydrates: 32.2 g
Sugars: 5.2 g
Dietary fiber: 3 g
Protein: 10.5 g
Cholesterol: 82.7 mg
Sodium: 1055.3 mg
Penne Bombay


Ingredients:
margarine, green onions, fresh cilantro, garlic, curry paste, curry powder, sour cream, white wine, half-and-half, salt, pepper, parmesan cheese, pasta, parsley

Directions:
Saute' prawns, green onions, cilantro, garlic, curry paste and curry powder in margarine.
When prawns are half cooked, add wine and sour cream and reduce; add half-and-half.
Season with salt and pepper.
Bring to a simmer and blend in cheese. Add penne and garnish with parsley.
Absolutely Best Brownies
Category: desserts
By COUNTRYDAYZ

This are the easiest and most delicious brownies that I have ever eaten.  They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.

Ingredients:
½ cup butter, melted
1 cup white sugar
2  eggs
½ cup self-rising flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan. In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 12 brownies

Calories: 201.1
Fat: 12.1 g
Saturated fat: 5.6 g
Carbohydrates: 22.6 g
Sugars: 16.9 g
Dietary fiber: 1.3 g
Protein: 2.9 g
Cholesterol: 51.3 mg
Sodium: 181.4 mg
Refrigerator Biscuits


Ingredients:
cream cheese, butter, self-rising flour

Directions:
Beat the cream cheese and butter until creamy.  Gradually, add the flour, beating at low speed just until blended.
Cover and refrigerate up to three days.
TO BAKE:  Preheat the oven to 400 degrees.  Lightly spray a muffin tin and fill with 2/3 full.  Bake 17 minutes or until golden.
Frosted Chocolate Peppermint Cupcakes


Ingredients:
soymilk, apple cider vinegar, granulated sugar, canola oil, vanilla essence, plain flour, cocoa powder, baking soda, baking powder, salt

Directions:
preheat oven to gas mark 4 350degrees, line muffin tins with papers, this recipe makes 12 usa cupcakes and 18 uk cupcakes.
whisk together soy milk and vingear and  set aside for a few minutes to curdle.  add oil, sugar, essences whisk until foamy .
in a seperate bowl sift togther the flour cocoa baking soda and baking powder and salt.  add in two bathces to teh wet ingredients and beat until no large lumps remain small lumps are ok.  the mixture should look pretty liquidy so dont panic.
pour into liners until 3/4 full and bake for 18- 20 minutes  chek that they are done by inserting a cocktail stick. if it comes out clean there done.
allow to cool completely and then frost with chcolate peppermint buttercream and decorate with chgoclate balls, marshamllows, choc chips whatever you fancy.
Sweet and Spicy Pumpkin Seeds
Category: appetizers-and-snacks
By lotus petal

Our family's favorite is this unusually tasty way to use those pumpkins seeds from your Halloween jack-o'-lanterns.

Ingredients:
2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 drops hot pepper sauce

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil. Stir together the pumpkin seeds and butter in a bowl.  Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan. Bake in preheated oven until crispy, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 cups

Calories: 220.2
Fat: 18.7 g
Saturated fat: 4.8 g
Carbohydrates: 8.2 g
Sugars: 2.2 g
Dietary fiber: 1.3 g
Protein: 8.5 g
Cholesterol: 7.6 mg
Sodium: 340.1 mg
Orange-Mustard Dressing


Ingredients:
orange, juice of, orange, rind of, grainy mustard, honey, of fresh mint, sour cream

Directions:
In a saucepan, combine orange juice, rind, mustard, honey & mint, simmer for 2-3 mins until reduced to approx 2 tblsp.
Cool slightly & stir into sour cream.
Blueberry Muffin Pancakes


Ingredients:
flour, baking powder, sugar, brown sugar, butter, flour, sugar, baking powder, baking soda, salt, milk, egg, vanilla, blueberries

Directions:
1] Preheat griddle to 300°F.
2] Mix all of the Crumb Topping ingredients together to form a Crumble.
3] Mix the Dry Ingredients from the Pancake Batter together in a large bowl, then mix in the Wet Ingredients, mix until the bumps are almost gone. Add in the blueberries and stir until combined.
4] Grease the griddle and pour about 1/2 cup of batter onto it, immediately after sprinkle some of the Crumb Topping evenly across the whole pancake. When the Pancake Batter begins to have bubbles in it, flip the pancake and wait for the bottom to become golden-brown in color.
5] Top with whatever you like and enjoy!
Autumn Salad With Bleu Cheese


Ingredients:
canola oil, apple cider vinegar, sugar substitute, salt, pepper, red apple, blue cheese, pecans

Directions:
Combine the first 6 ingredients in a jar. Cover and shake, vigorously. Chill to blend flavors. Before preparing salad, chop the, apples and put a little of the dressing on the apples to prevent, them from browning. Shake dressing again and toss with salad greens,, drained apples, and bleu cheese. Garnish with toasted pecans.
Eggplant Supper Soup
Category: soups-stews-and-chili
By SWOOTTEN

Hearty eggplant soup made with ground beef and vegetables.

Ingredients:
1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced
¾ cup sliced carrots
¾ cup sliced celery
2 (14.5 ounce) cans Italian diced tomatoes, drained
2 (14 ounce) cans beef broth
1 teaspoon sugar
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
½ cup dry macaroni
2 teaspoons chopped fresh parsley
½ cup grated Parmesan cheese

Directions:
Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through. Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 204
Fat: 10.2 g
Saturated fat: 3.9 g
Carbohydrates: 11.7 g
Sugars: 4.2 g
Dietary fiber: 1.9 g
Protein: 14.7 g
Cholesterol: 38.9 mg
Sodium: 902 mg
Tuna Noodle Casserole


Ingredients:
milk, American cheese, mayonnaise, tuna

Directions:
Add sauce to tuna mixture and stir., Place in buttered baking dish., Bake at 400 degrees for 20 minutes., Cover with crushed potato chips and return to oven for 10 minutes more.
Annette's Basic Sugar Cookies


Ingredients:
butter, white sugar, egg, vanilla, flour, baking powder, salt, powdered sugar, lemon juice

Directions:
In a medium mixing bowl, cream together the butter and sugar.
Beat in the egg and vanilla.
In a small bowl, sift together the flour, salt and baking powder.
Add the dry ingredients to the creamed mixture; mix well.
Divide dough in half.
Flatten halves into discs.
Wrap in plastic wrap and freeze 20 minutes or longer.
Remove from freezer and let stand  5 - 10 minutes.
Place one disk on a lightly floured surface, roll 1/8 inch thick.
Cut with your favorite cookie cutter shapes.
Place on a greased or parchment lined baking sheet.
Bake at 325F for 12-14 minutes.
Allow to cool for a few minutes on the cookie sheet and then remove to cookie racks.
In a small bowl, stir together the powdered sugar and lemon juice, adding only enough glaze to form a slow sticky stream when you dip into the glaze and let it flow back into the bowl.
Spread glaze over top of each cookie.  Enjoy!
Chocolate Nut Dainties


Ingredients:
butter, margarine, sugar, egg, vanilla extract, flour, salt, walnuts

Directions:
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended. Add flour and salt, beating well. Stir in mini morsels.
Turn dough out onto a lightly floured surface. Shape dough into 2x1/2" logs(bout 1 heaping teaspoons each]. Place logs on ungreased baking sheets.
Bake at 350*F. for 12 to 15 minutes or until lightly browned; remove to wire racks to cool.
Microwave chocolate morsels at High 4 minutes or until melted, stirring once.
Dip ends of cookies in melted chocolate. Roll ends in walnuts. Place on wax paper until set. Freeze up to 1 month, if desired. Enjoy!
Jungle Gems Snack Mix


Ingredients:
"raisins"

Directions:
Mix and munch., Store unused portions in an airtight container.
Pickled Tomatoes With Jalapenos


Ingredients:
rice vinegar, light brown sugar, salt, olive oil, garlic clove, fresh ginger, mustard seeds, fresh coarse ground black pepper, ground turmeric, ground cumin, cayenne, tomatoes, scallions

Directions:
In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring.  Remove from heat.
In a medium skillet, heat oil.  Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes.  Carefully pour the hot oil mix into the vinegar mixture.
In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos.  Stir in hot pickling liquid.  Let stand at room temperature for 4 hours, or refrigerate for 8 hours.
Gluten-Free Pinwheel Cookies


Ingredients:
butter, sugar, egg, vanilla, milk, potato starch, buckwheat flour, gluten free baking powder, salt, butter

Directions:
Cream first amount of butter and sugar together.
Beat in egg, vanilla, and milk.
Sift flour, baking powder and salt together.
Add to butter mixture and mix into a ball.
Divide dough into 2 equal portions.
To one portion, add cocoa and remaining butter; mix well.
Roll out each portion between sheets of waxed paper to 1/8" thick.
Make them the same size in a rectangular shape.
Remov top papers and invert white layer over chocolate.
Remove top paper and roll, removing top paper as you roll.
Wrap and chill overnight.
To bake, slice thinly and place on an ungreased cookie sheet and bake in a preheated 375* oven for about 5 minutes.
Enjoy!
Spicy Black-Eyed Peas and Rice


Ingredients:
cooked brown rice, bell pepper, oregano, rosemary, salt, cayenne pepper, onion, garlic clove, diced tomatoes with juice, tomato sauce, black-eyed peas

Directions:
Mix all ingredients together ina large skillet.
Bring to a boil, stirring frequently.
Cover, reduce heat, and simmer for 10 minutes or until heated through.
This is a versatile recipe.  Feel free to use different seasonings or beans if these don't strike your fancy.
Brandy Alfredo Sauce


Ingredients:
butter, flour, heavy cream, garlic, onion, bay leaf, clove, parmesan cheese, lemon, brandy

Directions:
Melt butter in sauce pan.
Stir in the flour and let cook for 1-2 minutes over medium-low heat.
Chop garlic and add to roux (flour and butter mixture].
Whisk in the cream.
Pin the bay leave to the onion using the clove.
Place it in the cream and let steep (not simmer] for about 20 minutes.
Bring to a simmer then immidiatly remove from heat.
Stir in cheese,the juice of the lemon and the brandy.
Add salt and pepper to taste, be generous.
David's These are Oatmeal Pancakes?


Ingredients:
oatmeal, flour, sea salt, baking powder, nutmeg, skim milk, fat-free cottage cheese, canola oil, egg, honey, vanilla

Directions:
Place the dry ingredients in a food processor in order, and blend until it resembles a fine mixed powder.
Add the  rest of the liquid ingredients and pulse blend until completely mixed, stop once and scrape down and pulse until mixed.
Cook on a griddle or skillet @ 380 degrees until golden brown on both sides.
Whole Foods Whole Wheat Pumpkin Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, salt, egg, skim milk, butter, canned pumpkin

Directions:
Preheat oven to 375 degrees.
Spray 12 2-1/2 inch muffin cups with nonstick cooking spray.  Dust with flour and set asie.
In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
In a small bowl, combine egg, milk and butter and then stir in pumpkin.
Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy].
Spoon batter into prepared muffin cups, filling about 2/3 full.
Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean.  Cool in pan on a wire rack for 5 minutes.  Remove from muffin cups.  Serve warm.
Grain Free Italian Bread


Ingredients:
eggs, butter, ghee, maple syrup, salt, baking soda, water, onion, Italian sausage, ham, mushroom, bacon, garlic

Directions:
Preheat oven to 375 degrees.  Line a 9 x 5" bread pan with parchment paper and brush with some melted butter or coconut oil.
In a skillet over medium heat, cook sausage (breaking up as small as possible] and onion.  When meat is no longer pink, drain and set aside to cool.
In a large bowl, whisk the eggs and then the butter, syrup and water.  Next, mix in the flour, baking soda and salt until smooth.
Fold in the remaining ingredients.  Place in the pan, smoothing out the top.
Bake for 40-45 minutes or until knife come out clean.  Let rest for 5 minutes.
Good warm or cold.
Amazing Pork Tenderloin in the Slow Cooker


Ingredients:
water, red wine, garlic, soy sauce, pepper

Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
Sprinkle with pepper, cover and cook on low setting for 4-6 hours.
Serve with cooking liquid on the side as au jus.
Dates With Hazelnuts


Ingredients:
dates, hazelnuts, dark chocolate, salt

Directions:
Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit.
Stuff each date with two hazelnuts and dip it in melted chocolate.
Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet.
Sprinkle flake salt on top of each chocolate covered date when they are almost dry. If you sprinkle the salt too early when the chocolate is too wet the salt will become slightly brown.
Store the stuffed dates in an airtight container in the fridge, but bring them to room temperature  before serving to heighten the taste of the chocolate.
Package them up in a pretty box and you have homemade gift that’s sure to be remembered.
Christmas Eve Mice Cookies


Ingredients:
chocolate chips, shortening, butter, red maraschino cherries

Directions:
Carefully twist cookies apart; set aside the halves with the cream filling.  Save the plain halves for another use.
Melt chocolate chips and shortining in Microwave (about 50-60 sec.] Stir until smooth.
Holding each cherry by the stem, dip into the melted chocolate.  Place on the cookie and add the kiss, pressing the kiss into the cream of the cookie base.  Set the covered cherrie slightly off center, with the tail extending over the edge.
For ears, place the slivered almonds between the cherry and the kiss.
Refrigerate until set.
Pipe green holly leaves on the cream and add red berries.  Pipe red eyes on each chocolate kiss.
Store in air tight container at room temperatue.
Potato Bake With Onions and Pancetta #5FIX


Ingredients:
pancetta, onion, olive oil, salt, pepper

Directions:
Brown the pancetta in a pan till slightly crisp. Add the sliced onions, sprinkle with salt and pepper and cook slowly till soft. In a small bowl, add the olive oil and set aside.
Using a small casserole or baking dish, brush lightly with the oil. Starting with a layer of some Simply Potatoes Shredded Hash Browns, next pancetta/onion mix, continue alternating layers and end with a layer of potatoes. Lightly brush the top with the spice mix and sprinkle coarse salt on the top, bake very slowly in a 350 degree oven for 30-45 minutes (depending on the thickness of your casserole]. Test by piercing with a thin knife, if it goes through smoothly, it’s done! You can increase or decrease any of these ingredients to fit any size baking dish, large or small, just adjust your cooking time and test with a thin knife. Enjoy!
2bleu's Margarita Ice Cream and Sherbet Fizz (Virgin)


Ingredients:
vanilla ice cream, carbonated water, maraschino cherries

Directions:
Place 1 scoop of ice cream into a parfait glass. Place sherbet atop of the ice cream, then the other scoop of ice cream.
Pour margarita mix (and tequilla if using] over scoops. Splash with the seltzer water over top.
Garnish with marachino cherries and serve with a spoon and a straw.
Cooking Dried Beans - Crock Pot


Ingredients:
"water"

Directions:
Rinse beans.
Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
Drain and rinse beans.  Return to crock pot and cover with fresh water as above.
Cook on low for 8 hours.
When beans are cool you can package them in zip lock bags.  1 2/3 cups equals about a can's worth.
These freeze beautifully.
Cajun Rub


Ingredients:
paprika, allspice, garlic cloves, dried oregano, dried thyme, peppercorn

Directions:
Using your mortar and pestle, pound all the ingredients until fine and well combined.
Store in an airtight container in the refrigerator for 12 month.
Spaghetti With Tomatoes, Bacon, and Onions


Ingredients:
bacon, olive oil, onion, garlic clove, whole canned tomatoes, salt, fresh coarse ground black pepper, spaghetti, fresh parsley, parmesan cheese

Directions:
Saute bacon in a skillet until partially browned; drain off most of the fat.
Add olive oil to the skillet; heat over low heat.
Add in onion; stir/saute until tender but not browned, about 5 minutes.
Add in garlic; saute 1 minute.
Add in tomatoes; cook, stirring to break up the tomatoes with the side of a spoon, until sauce is slightly thickened, about 10 minutes.
Season to taste with salt and pepper.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 6 minutes; drain.
Toss with the sauce and parsley; sprinkle with grated cheese and serve.