xiaoxl/recipe_data huggingface dataset:
Smoked Sausage and Potatoes


Ingredients:
smoked sausage, olive oil, garlic cloves, fresh rosemary, parmesan cheese

Directions:
Cut potatoes into chunks and leave the skin on.
Cut peppers into strips.
Toss potatoes, peppers, garlic, rosemary and olive oil together and place in a microwave safe bowl.
Cover and microwave on high 5 minutes, stir, re-cover, then microwave 5 more minutes on high.
Add cut up sausage and microwave for another 5 minutes.
Check potatoes for doneness and sprinkle with parmesan cheese if you'd like.
Serve.
Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin


Ingredients:
onion, olive oil, ground cumin, chickpeas, diced tomatoes, coconut milk

Directions:
Fry the onion and cumin with the olive oil in the pot over medium-high heat.
When the onion looks translucent, add the tin of diced tomatoes, with the equivalent of water and the chickpeas.
Simmer for about 40 minutes then add the coconut milk.
Season to taste with salt and pepper.
Enjoy!
Oven Fried Chicken II
Category: meat-and-poultry
By COOKIE240

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Ingredients:
12  chicken thighs
3  eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Yields: 10 servings

Calories: 309.8
Fat: 15.1 g
Saturated fat: 4.1 g
Carbohydrates: 18 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 23.8 g
Cholesterol: 126.1 mg
Sodium: 295.8 mg
Cheeseburger Quesadillas


Ingredients:
cremini mushrooms, onion, lean ground beef, garlic clove, flour tortillas, cheddar cheese, red onion, roma tomatoes, dill pickle, lettuce, Miracle Whip, ketchup, yellow mustard, onions, white sugar

Directions:
Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large saucepan, brown mushrooms until moisture has been released, approximately 5 to 6 minutes. Add onion, beef and garlic, continuing to cook for 10 minutes or until beef is cooked through.
Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.
Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a panini press, place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula.
Remove from skillet and cut into wedges. Top with fresh shredded lettuce and burger sauce and serve.
Caramel-Apple Pie


Ingredients:
granulated sugar, all-purpose flour, ground cinnamon, apples, milk, all-purpose flour, brown sugar, butter

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine granulated sugar, 1/4 cup flour, and cinnamon.  Add the apples and toss to coat.  Transfer to unbaked pie shell.
Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over the apple filling.
In a mixing bowl, combine 1 cup flour with brown sugar.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over filling.  Cover edge of pie with foil to prevent overbrowning.  Place on a baking sheet.
Bake in oven for 30 minutes.  Remove foil.  Bake for 25 to 30 minutes more or until golden.  Cool 10 minutes.  Drizzle remaining caramel dip over top.  Cool pie on a wire rack, then serve.
Phyllo-Wrapped Cocoa Banana Bites With Chocolate Dipping Sauce


Ingredients:
phyllo pastry sheets, butter, sugar, cocoa powder, bananas, bittersweet chocolate chips, butter, half-and-half, milk, red raspberries

Directions:
Preheat oven to 400°F.
Onto a clean, dry work surface, place phyllo dough sheets.  Cover with a damp towel (but not overly wet].  Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
In a medium microwave-safe bowl, melt butter.  Set aside.
In a medium bowl, combine sugar and cocoa powder.  Set aside.
Peel and cut bananas into 1-inch chunks.  Set aside.
Place two large cookie sheets nearby for the assembled banana bites.  If desired, line with parchment paper.
Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface.  Re-cover the stack with the damp towel.
Gently brush a light layer of butter onto the phyllo sheet and sprinkle with sugar & cocoa mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.  Place banana chunk in center of each square.  Fold the opposite corners of each square over the banana chunk.  Then fold the other two corners in, brush the top lightly with butter, sprinkle with a pinch of sugar-cocoa mixture and place onto cookie sheet.  Repeat until all banana bites are assembled.
Bake for 12-14 minutes or until lightly browned and crispy.
Remove from oven and allow to cool for 30 minutes.
Meanwhile, into a medium microwave-safe bowl, place chocolate chips, butter and half-and-half.  Microwave for 30 seconds, stir and repeat until melted and smooth.
Serve banana bites warm with the chocolate dip.
If desired, garnish with whipped cream and raspberries as shown in the photo.
Chocolate Martini


Ingredients:
vanilla vodka, half-and-half

Directions:
Mix 4 oz. of chocolate liqueur and 2 oz. of vanilla vodka., Add a splash of Half and Half and shake over ice., Line a martini glass with chocolate syrup., Add mixture.
sea scallops


Ingredients:
olive oil, garlic, sea scallops, honey, soy sauce

Directions:
heat olive oil in skillet, add garlic, stir.
add scallops, cook 2-3 minutes until opaque, set aside.
add orange juice to the skillet, add tea leaves, soy sauce, honey and any reserved scallop liquid reduce heat and simmer to thicken.
strain sauce in fine mesh, add liquid back to pan, discard solids.
add scallops back to pan, coat with sauce.
serve over rice noodles.
Dr. Fuhrman's Walnut Vinaigrette Dressing


Ingredients:
raisins, water, Dijon mustard, garlic clove, thyme, walnuts

Directions:
Place all ingredients in a high speed blender or food processor., Blend until well combined.
Greek Tacos


Ingredients:
ground beef, onion, green chilies, tomato sauce, garlic powder, salt, pepper, iceberg lettuce, black olives, olive oil, white vinegar, corn tortilla

Directions:
In a large size skillet, add ground beef and fry until browned and cooked through, drain and add chopped onions and continue to cook until onions are tender then add chilies, tomato sauce, garlic powder, salt and pepper. (Add more salt if needed].
Place meat mixture on simmer and cover while preparing salad mixture and taco shells.
In a large size mixing bowl add chopped lettuce, black olives and seasoning, DO NOT ADD OIL OR VINEGAR YET, (or mixture will become soggy], set aside.
In a small size skillet, add oil and heat to a medium/high temperature Gently add one tortilla at a time into hot oil, using tongs, turn the tortilla until it is soft fried but a little crunchy, dab off excess oil from tortillas with paper towels, fold each fried tortilla in half and line them in a row on a platter.
Now, mix in oil and vinegar to salad, mix well to evenly coat.
TO ASSEMBLE TACO'S: Add about 2 or 3 tablespoons of meat mixture in a thin line inside tortilla bottom, add about 4 tablespoons (or small handful] of salad mixture on top of meat, repeat for each taco until they are all filled, serve hot.
Cook's Notes:
”These tacos are WONDERFUL!  I've never tasted a taco quite like them!”.
A little bit of feta cheese on top of tacos adds a nice flavor!
Aunt Libby's Southern Meatloaf
Category: main-dish
By Potter

This my 86-year-old Aunt Libby's home-made meatloaf recipe. I finally had her write it down for me last year. You can be sure no one will tell you this meatloaf is dry!

Ingredients:
2 pounds ground beef
1  onion, chopped
1 cup ketchup
1 cup Italian-seasoned bread crumbs
2  eggs
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 ½ cups ketchup
¼ cup water
3 tablespoons white wine vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan. Mix beef, onion, 1 cup ketchup, bread crumbs, eggs, salt, and pepper together in a bowl. Press beef mixture into a loaf in the prepared loaf pan. Mix 1 1/2 cups ketchup, water, vinegar, brown sugar, mustard, and Worcestershire sauce together in a saucepan; cook and stir over medium heat until sauce is smooth and warm, about 10 minutes. Pour 1/3 the sauce over meatloaf. Bake in the preheated oven, basting every 25 minutes with more sauce, until meatloaf is cooked through, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in the pan for 10 minutes before slicing.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 533.7
Fat: 24.8 g
Saturated fat: 9.1 g
Carbohydrates: 48.4 g
Sugars: 31.1 g
Dietary fiber: 1.3 g
Protein: 30.8 g
Cholesterol: 152.8 mg
Sodium: 2215.2 mg
Caramel  Krispies Bars


Ingredients:
margarine, mini marshmallows, sweetened condensed milk

Directions:
Melt 1/4 cup margarine and 4 cups marshmallows., Add 4 cups Rice Krispies., Pat in buttered 9 x 13 inch pan., Melt caramels, 1/4 cup margarine and sweetened condensed milk together., Pour over Rice Krispies in pan., Refrigerate 30-40 minutes., Prepare another Rice Krispie mixture like the first., Put on top of caramel layer., Keep refrigerated.
Beefy Corn Taco Soup


Ingredients:
ground turkey, sausage, corn, rotel, stewed tomatoes, green chilies

Directions:
Brown meat and drain., Add all other ingredients in a soup pot or crockpot., Cook thru until all ingredients are warm., Add water to desired consistancy., If using a crockpot, the longer you cook it the thicker it will get.
Gwen’s Pickled Mango


Ingredients:
mangoes, white vinegar, sugar, sea salt, water

Directions:
Place mango slices and ling hing mui into wide-mouth gallon jar. Set aside.
Bring vinegar, water, sugar and salt to a boil in a medium saucepan; stirring constantly to dissolve sugar and salt (mixture should be  slightly thickened.] Pour over mangoes.
Seal the container tightly.
Refrigerate for one week. Lightly shake the bottle occasionally to mix the ingredients.
Tangy Slaw With Sauerkraut and Apples


Ingredients:
sauerkraut, green cabbage, green apple, seedless raisin, dried cranberries, cider vinegar, extra virgin olive oil, salt, fresh ground black pepper

Directions:
In a large bowl, combine drained sauerkraut, cabbage, apple, raisins, and cranberries.
In a smaller bowl, whisk together 1/2 cup of the reserved sauerkraut liquid (make up any difference with cider vinegar], oil, salt and pepper.
Pour dressing over slaw and toss to coat.
Serve within 6 hours for best flavor.
Tilapia Corn Chowder


Ingredients:
bacon, canola oil, celery, leek, salt, fresh ground black pepper, crushed red pepper flakes, reduced-sodium chicken broth, yukon gold potatoes, fresh corn kernels, fresh thyme, half-and-half, lemon juice, fresh chives

Directions:
Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes; drain on paper towels.
Add oil & cooking spray to the pan.
Add celery, leek, onion, mushrooms, salt, black pepper, pinch of crushed red pepper flakes(if using] and cook until the vegetables just begin to soften, about 2 minutes.
Add broth, potatoes and corn.
Bring to a gentle simmer.
Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes.
Stir in tilapia and thyme; return to a gentle simmer.
Cook until the tilapia is cooked through, about 4 minutes more.
Remove from the heat.
Stir in half-and-half, lemon juice and the reserved bacon.
Garnish with chives, if using.
Conch Fritters: Bahamian Style


Ingredients:
all-purpose flour, egg, milk, ground cayenne pepper, red pepper flakes, seasoning salt, salt, coarse black pepper, onion, green bell pepper, yellow bell pepper, red bell pepper, celery, garlic cloves, ketchup, fresh lime juice, mayonnaise, Tabasco sauce, salt, fresh ground black pepper

Directions:
Heat the oil in large pot or deep fryer to 365F (185 degrees C].
In a bowl, mix the flour, egg and milk.
Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
BE CAREFUL!
Remove the basket or with slotted spoon and drain on paper towels.
Now, is the time to slightly season, again.
In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
Serve dipping sauce on the side with the fritters.
Enjoy!
Mango Blueberry Muffins With Coconut Streusel
Category: bread
By geranium

These muffins are very moist and delicious!

Ingredients:
¼ cup all-purpose flour
¼ teaspoon ground cinnamon  (Optional)
1 tablespoon white sugar
3 tablespoons sweetened flaked coconut, chopped
1 pinch salt
2 tablespoons butter
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2  eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ cup buttermilk
1 cup fresh blueberries
¼ cup all-purpose flour
1 cup mango - peeled, seeded and diced

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners. Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 16 muffins

Calories: 219.3
Fat: 8.4 g
Saturated fat: 5.1 g
Carbohydrates: 33.9 g
Sugars: 19.6 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 42.6 mg
Sodium: 174.2 mg
Strawberry Lemonade Brownies


Ingredients:
eggs, powdered sugar, lemon juice

Directions:
Preheat oven to 350 degrees.
Spray a 9x13 baking pan with cooking spray.
In a medium bowl, mix strawberry cake mix, 2 eggs, 1/3 cup vegetable oil until well combined.
In another medium bowl, mix lemon cake mix, 2 eggs, 1/3 cup vegetable oil until well combined.
Drop by spoonfuls into baking pan.
Press batter until even with hand.
Bake for 25-30 minute or until just set (DO NOT OVER COOK].
In a small bowl, add lemon juice to powdered sugar to make glaze. It should be thick, yet pourable. Add more sugar or lemon juice to achieve desired consistency.
Pour glaze over brownies while still hot; evenly to all sides.
Let cool completely before cutting and serving.
Deerburger or Ground Beef Pie


Ingredients:
ground beef, onion, salt, black pepper

Directions:
In a skillet, lightly brown the deerburger or ground beef.
Stir in the onion and continue to cook until it is clear.
Now stir in the salt, pepper, beans and soup.
Pour mixture into a greased casserole dish.
Place in a 350 oven and begin baking for about 30 minutes.
When the casserole begins to bubble, cover the top of it with the biscuits, turn the oven temperature up to 375 and continue baking another 15 to 20 minutes or until the biscuits are done.
Crock Pot Chipotle Pork Chili


Ingredients:
canola oil, ground cumin, sea salt, onion, garlic, chipotle chile in adobo, adobo sauce, tomatoes and green chilies, diced tomatoes, corn, great northern beans, sour cream

Directions:
Heat oil in large pan.
Add meat, sprinkle evenly with cumin.  Add sea salt to taste.  Cook until meat is no longer pink or lightly browned.
Add meat to crock pot.
Add onion, garlic, chile, adobo sauce and all canned tomatoes.
Stir and mix well.
Cook on low for 6 to 7 hours.
Add corn and beans and cook 1 more hour.
Serve with a dap of sour cream, if desired.
Creamy Oriental Salad Dressing Sam Choy


Ingredients:
mayonnaise, soy sauce, sugar, white pepper, sesame seeds

Directions:
"Combine all ingredients together well.  You can add a bit of water if you prefer thinner dressing."
Gluten Free Oatmeal Cake


Ingredients:
boiling water, oatmeal, butter, sugar, brown sugar, eggs, potato flour, xanthan gum, baking powder, baking soda, salt, cinnamon, vanilla, brown sugar, butter, vanilla, coconut milk, coconut flakes

Directions:
Preheat oven to 325°F.
Grease a 13 x9 inch baking dish.
Put oatmeal in a bowl and add boiling water. Stir to combine and let stand.
Combine 1/2 cup butter with sugars in a mixing bowl and beat on high until light and fluffy.
Add eggs, oatmeal, gluten free flours, xanthan gum, baking powder, baking soda, salt, cinnamon and vanilla and beat on low, just until thoroughly blended.
Pour cake batter in prepared baking dish.
Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
While the cake is baking, combine topping mixture in a bowl.
As soon as the cake comes out of the oven, spread the topping mixture evenly over the top of the hot cake.
Broil the cake, about 6-inches from the broiler, until the frosting is bubbling and golden brown- about 5 minutes. Watch this step carefully- the topping will burn if left under the broiler too long!
Cool before serving  --  or eat it warm like we like it!
Turkey and Vegetable Loaf


Ingredients:
onion, garlic clove, lean ground turkey, fresh parsley, fresh chives, fresh tarragon, zucchini, tomatoes, salt, black pepper

Directions:
Preheat oven to 375ºF and line a non-stick loaf pan with parchment paper.
Place the onion, garlic, turkey and herbs in a bowl.  Mix together with your hands then add the egg white to bind.
Press 1/2 of mixture into preapred pan.  Arrange sliced zucchini and tomatoes over meat.  Top with the rest of the turkey and press down firmly.
Cover with kitchen foil and place in a roasting pan.  Pour in enough hot water to come halfway up the sides of the loaf pan.
Bake for 1-1 1/4 hours, removing foil during the last 20 minutes.  Test by inserting a skewer in the center of loaf; juices should run clear.  The loaf will also shrink away from the sides when done.
Remove from pan and transfer to a warm platter.  Serve with warmed tomato sauce if desired.
Healthy Toast To-Go


Ingredients:
greens, butter, pumpkin puree, coconut

Directions:
Toast the bread. On one slice, spread hummus and Greek yogurt and top with microgreens.
On the other slice, spread walnut butter, pumpkin puree and top with toasted coconut.
Snickerdoodles


Ingredients:
sugar, cinnamon, all-purpose flour, baking powder, baking soda, salt, cinnamon, butter, sugar, eggs, light corn syrup, vanilla extract

Directions:
Preheat oven to 375°F.
In a small bowl, stir together the cinnamon and sugar and set aside.
Combine the dry ingredients in a medium bowl and set aside.
In a mixer with paddle attachment,cream the butter.
Add the sugar and continue to mix, then add eggs, corn syrup and vanilla.
Mix thoroughly.
Add the dry ingredients a little at a time until well blended.
Chill dough it it is sticky and hard to handle.
Roll balls of dough into about the size of a walnut and then roll in the cinnamon sugar mixture.
Place on an ungreased cookie sheet.
Bake for 10 to 12 minutes or until puffed up and the surface of the cookie is cracked.
When done let cool for a few minutes before moving to wire rack to completely cool.
Sautéed Mushrooms and Escargots on Toast


Ingredients:
extra virgin olive oil, yellow onion, shallot, salt, fresh ground pepper, garlic cloves, dry sherry, sour cream, lemon juice, fresh basil, parsley

Directions:
Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes.
Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes.  Add escargots last 4 minutes,.
Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning.  Bring to a simmer and serve on toast immediately.
Ensalada De Noche Buena (Christmas Eve Salad)


Ingredients:
olive oil, red wine vinegar, salt, fresh cilantro, romaine lettuce, beets, apples, mandarin oranges, bananas, pineapple chunks, peanuts, fresh coconut, pomegranate seeds

Directions:
Instructions: In a small bowl, whisk together olive oil, orange juice, vinegar, salt and cilantro.
Set aside.
Place lettuce into salad bowl, top with beets and fruit.
Add dressing and toss lightly to mix.
Top with peanuts, coconut and/or pomegranite seeds.
Frozen Fudge Fun Day Sundae


Ingredients:
margarine, butter, ice cream, peanuts, powdered sugar, evaporated milk, margarine, butter, vanilla

Directions:
In large bowl, combine crushed cookies and margarine; mix well.
Press lightly in bottom of ungreased 13x9-inch pan.
Cut ice cream into 1-inch thick slices; place over crushed cookies.
Spread ice cream with spatula to cover completely.
Sprinkle with peanuts. Cover and freeze.
In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk and margarine; bring to a boil over medium heat.
Cook for 8 minutes, stirring constantly.
Remove from heat; stir in vanilla. Cool for 1 hour.
Pour topping over ice cream filling.
Cover and freeze. Let stand at room temperature a few minutes before serving.
Thingies (Layered Dessert Bars)


Ingredients:
butter, chocolate chips, sweetened coconut, pecans, sweetened condensed milk

Directions:
Preheat oven to 325 degrees Fahrenheit., Melt butter and add to a 9x13 pan., Add chocolate chips., Add butterscotch chips., Add coconut., Add chopped pecans., Pour sweetened condensed milk over top., Gently shake pan., Bake for 25 minutes.
Provolone, Olive, and Salami


Ingredients:
provolone cheese, green olives, black olives

Directions:
Cut the provolone cheese into 40 small cubes. Wrap a slice of pepper around each cube.
Wrap salami around cheese and pepper twice, place on wooden skewer. On another skewer add one black olive, one piece cheese, and one green olive. Repeat until all skewers have been used.