xiaoxl/recipe_data huggingface dataset:
EASY Freezer Sweet Pickles


Ingredients:
cucumbers, onions, salt, white vinegar, sugar

Directions:
Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours.
Rinse and drain well.
Mix Vinegar and Sugar till sugar is dissolved.
Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing].
Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.
Thaw in refrigerator or in cold water.
Creamy Potato Soup
Category: soups-stews-and-chili
By Lisa

This is an incredibly delicious soup.  I recommend you serve it with fresh warm bread, they taste so great together.

Ingredients:
4 slices bacon
3  potatoes, peeled and chopped
1  onion, chopped
1  carrot, chopped
1 cup chopped celery
water to cover
4 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons paprika

Directions:
In a large saucepan cook bacon until crisp.  Set bacon aside, along with 3 tablespoons of bacon drippings. Add potatoes, onion, carrot and celery to drippings.  Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally. Stir in milk, salt and pepper.  Bring to a boil. In separate bowl, stir together sour cream, flour and paprika.  Gradually stir 1 cup of hot soup mixture into sour cream mixture. Pour sour cream mixture into soup mixture.  Cook until small bubbles break soups service.  Top with chopped bacon pieces.

Yields: 6 to 8 servings

Calories: 358.1
Fat: 20 g
Saturated fat: 9.9 g
Carbohydrates: 33.9 g
Sugars: 10.2 g
Dietary fiber: 3.7 g
Protein: 11.7 g
Cholesterol: 42.6 mg
Sodium: 1048.3 mg
Cowboy Scramble


Ingredients:
butter, onion, red bell pepper, potatoes, eggs, cheddar cheese, dry basil leaves, cilantro leaf, salt, pepper, cheddar cheese

Directions:
Dice the onion and pepper.
Peel the potatoes and dice them.
Sauté, in the butter over medium heat, onion, potatoes, and pepper until the potatoes are almost tender.
While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.
Once the potatoes are nearly cooked, pour the egg mixture over the vegetables.
Turn the heat down and continue cooking, while stirring often, until the eggs are done.
Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.
Ranch Buffalo Wings


Ingredients:
butter, paprika, vinegar, celery rib

Directions:
Preheat oven to 350ºF.
In small bowl, whisk together butter, pepper sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with salad dressing mix. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with paprika.
Serve with salad dressing and celery sticks.
Lamb Chop Lancashire Hot Pot


Ingredients:
potatoes, lamb chops, onions, dried mushrooms, lamb stock, butter, salt, pepper

Directions:
Preheat the oven to 160°C.
Peel the potatoes and cut into medium/thin discs.
Chop the onions any way you like.
In a large ovenproof casserole dish, layer half the potatoes on the bottom, season with salt and plenty of pepper.
Now layer half the onions and all of the mushrooms and season again.
In a frying pan melt the butter over a high heat and once sizzling add the lamb chops to quickly brown on both sides then add them to the casserole.
Season again with the salt and plenty of pepper and put the chopped kidney's if using along with the rest of the onions over the chops, season, and finally a last thick layer with the rest of the potatoes.  Season again.
Pour over the stock, you only want enough to come just below the last layer of potatoes.
Cover with a lid or use foil and bake for around 2 hours.
Remove the lid and return to the oven until the top is browned, around another half hour making sure there is just enough liquid so that the Hot pot does not completely dry out but being careful not to water log.
MMMMM!  Meltingly tender!
Chicken With Mushroom Cream Sauce


Ingredients:
boneless chicken breasts, dried basil, dried thyme, salt, olive oil, mushrooms, garlic, olive oil, white wine, heavy cream, parmesan cheese, cornstarch, cold water

Directions:
Pound chicken breasts with a meat mallet to flaten.
Sprinkle chicken breasts with salt, basil and thyme.  Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes.  Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
In a small saucepan saute mushrooms in olive oil.  Add minced garlic and  wine.
Remove chicken from large saucepan to a plate.
Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan.  Allow mushrooms to simmer approximately 2  minutes.
Add heavy cream.  In a small cup, dissolve cornstarch with cold water and add to cream.  Heat and stir until sauce thickens.
Place chicken breasts back in pan and spoon sauce over chicken.  Allow chicken to reheat.   Sprinkle parmesan cheese on top.  Serve with pasta of choice.
Enjoy!
Vanilla and Cinnamon Crumb Cake


Ingredients:
cake flour, sugar, ground cinnamon, pure vanilla extract, unsalted butter, unsalted butter, sugar, eggs, pure vanilla extract, cake flour, ground cinnamon, baking powder, baking soda, salt, sour cream

Directions:
Preheat the oven to 350 degrees (325 degrees for a dark-finish pan].
Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon.
Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
Pour into a small bowl and set aside.
If not using immediately, refrigerate until needed.
To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
The mixture will be loose.
Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed.
Do not overbeat.
Spread the batter evenly into the prepared springform pan.
Sprinkle the top evenly with the crumb topping.
Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay].
Do not overbake, or the cake will be dry.
Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
Store at room temperature for up to 3 days.
Cuban Style Pork Chops


Ingredients:
lime juice, oregano leaves, garlic cloves, ground cumin, canola oil, swiss cheese, sour dill pickles, cilantro leaves, olive oil

Directions:
Heat the grill to high.
In a large baking dish, mix together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil.
Add the pork and turn to coat.
Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
Remove the pork from the marinade and pat dry.
Place the chops on a flat surface, cut-side up and season with salt and pepper.
Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop.
Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes.
Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste.
Spoon over the chops and serve.
Crock Pot Sweet Pepper Sauce


Ingredients:
red bell peppers, green bell peppers, yellow bell peppers, roma tomatoes, onion, tomato paste, ground turkey, lean ground beef, Splenda sugar substitute, red pepper flakes, ground black pepper, garlic cloves, dried basil, dried oregano, water

Directions:
Brown turkey, and refrigerate until ready to use. Add a generous coating of Mrs. Dash Italian Seasoning Blend to turkey while it is browning. Substitute lean ground beef instead of ground turkey if desired.
Puree 1/2 your roma tomatoes in your food processor to make your own low sodium sauce. Chop the other half of the tomatoes into wedged slices.
Place all all ingredients except turkey in 5 quart slow cooker and stir. Cook on LOW 7-8 hours. Add browned turkey anytime after 6 hours. Stir gently while adding turkey.
About 30 minutes before serving, stir in additional seasoning to your taste preferences, then sprinkle about 1/2 cup fresh chopped spring onions across the top without stirring them inches.
Serve over pasta with oven-roasted zucchini chunks on the side. The sauce also goes great on the zucchini. Sprinkle with grated cheese if desired.
Nutritional analysis is based on 1 cup of sauce per serving. Store extra sauce in your freezer for those days you don't feel like cooking.
Zucchini Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, salt, eggs, light brown sugar, canola oil, milk, vanilla extract, zucchini

Directions:
Spray muffin tin with non-stick cooking spray.
In a mixing bowl, combine the first 6 ingredients; set aside.
In another mixing bowl, whisk the eggs until lightly beaten.
Add in the brown sugar and oil.
Continue to whisk mixture until it is thick and pale brown (about 2 minutes].
Whisk in the milk and vanilla extract.
Use the large holes of a box grater and grate the zucchini directly into the wet ingredients; stir to blend.
Stir in the flour mixture just until moistened and the zucchini is evenly distributed (don't overmix].
Fill muffin tins 3/4 full.
Bake in a 400° oven for 25 minutes or until muffins have firm rounded tops and pick comes out with a few moist crumbs.
Set muffin tin on a wire rack to cool for 10 minutes.
Turn muffins out of pan and cool for 5 more minutes on rack before serving.
Cool muffins completely before sealing in an airtight container or in freezer bags.
Chilled Strawberry and Pimm's Zabaglione


Ingredients:
strawberries, gelatin, gelatin, water

Directions:
Sprinkle the strawberries with the sugar and set aside for 2-4 hours.
Put the gelatine leaves into a small bowl of cold water and leave for five minutes until soft.
If using the powdered gelatine, stir into the very hot water until dissolved.
Pour 3 tbs of the Pimm's into a small saucepan and heat gently.
If using the gelatine leaves, squeeze the water from the gelatine and add to the hot Pimm's, whisking furiously until dissolved.
The procedure is the same for the powdered, except that you just stir the whole mixture in, including the water.
Set the Pimm's and gelatine mixture aside but keep warm.
Now, bring an inch or two of water to a bare simmer in a saucepan that will hold a large mixing bowl, without the bottom of the bowl touching the water.
Put the egg yolks and sugar into the mixing bowl, off the heat.
Use an electric beater to whisk for three minutes, until thick and pale.
Pour in the remaining Pimm's (not the gelatine mixture] and beat for another minute.
Put the bowl over the barely simmering water and beat continuously until the mixture has at least doubled and looks frothy, like the head on a glass of Guinness.
Take off the heat, pour in the gelatine mixture and beat for one minute.
Place the bowl in a sink of ice-cold water and cool for about 10 minutes, whisking occasionally.
Whip the cream into soft peaks and then whisk it into the zabaglione.
Spoon into four large wine glasses, leaving an inch at the top for the strawberries.
Cover and refrigerate for at least two hours.
Just before serving, spoon the strawberries and their juices into the top of the glasses.
Herbed Slow Cooker Chicken


Ingredients:
olive oil, paprika, garlic powder, seasoning salt, thyme, basil, pepper, chicken breast halves, chicken broth

Directions:
In a small bowl, combine first eight ingredients; rub over chicken.
Place in a 5 quart slow cooker.
Add broth.
Cover and cook on low 4-5 hours or until a meat thermometer reads 170 degrees.
Chicken Salad


Ingredients:
chicken, red onion, celery, mayonnaise, brown sugar

Directions:
Mix all ingredients., chill.
Quinoa Vegetable Salad
Category: salad
By JANELLECOLE

This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!

Ingredients:
1 teaspoon canola oil
1 tablespoon minced garlic
¼ cup diced (yellow or purple) onion
2 ½ cups water
2 teaspoons salt, or to taste
¼ teaspoon ground black pepper
2 cups quinoa
¾ cup diced fresh tomato
¾ cup diced carrots
½ cup diced yellow bell pepper
½ cup diced cucumber
½ cup frozen corn kernels, thawed
¼ cup diced red onion
1 ½ tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Directions:
Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold. Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 5 cups

Calories: 147.9
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 22.9 g
Sugars: 2 g
Dietary fiber: 2.7 g
Protein: 4.6 g
Sodium: 592.1 mg
Blue Ribbon Almond Bear Claws


Ingredients:
butter, all-purpose flour, half-and-half cream, sugar, salt, egg, powdered sugar, almond paste, water, egg, sugar

Directions:
In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a mixing bowl, combine Fleischmann's yeast and remaining flour. In a saucepan, heat cream, sugar and salt to 120 to 130 degrees. Add to yeast mixture with 1 egg; mix well. Stir in butter mixture just until moistened.
Turn onto a lightly floured surface; knead 10 times. Roll into a 21x12-inch rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. Cover and chill for 1 hour.
For filling, in a mixing bowl, beat egg white until foamy. Gradually add powdered sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.
Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2-inch of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375 degrees for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
German Style Green Kale (Gruenkohl)


Ingredients:
kale, onion, bacon grease, salt, white pepper, nutmeg, granulated sugar, beef broth

Directions:
Wash the kale in lukewarm warm very well several times to remove all grit and dirt- do not dry them off- leave them dripping wet.
Remove the hard stems from the leaves and then place the kale into a pot, put the lid on, and let it cook over medium heat until it wilts- this won't be terribly long.
Drain in colander and then dry the leaves completely.
Coarsley chop the kale.
Heat the bacon grease in a skillet, add onion and cook until brown, stirring often.
Add the kale to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar.
Add the beef broth to the vegetables and stir to mix.
Cover and let cook 45 minutes- it should get very, very tender and will be very, very soft.
If you prefer, briefly cook some bratwurst in hot water according to the package directions, then add them to the pot in the last 15 minutes of cooking time.
Check seasonings again before serving.
Blueberry Almond Tea Bread


Ingredients:
almond paste, butter, granulated sugar, eggs, flour, baking powder, baking powder, salt, milk, fresh blueberries

Directions:
Combine almond paste and butter in a large mixing bowl; beat until well blended.
Gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
Combine blueberries and 1 Tablespoon flour, toss gently.
Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries.  Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.
Frozen Grapes


Ingredients:
sugar, red seedless grapes

Directions:
First, wash your grapes and shake them gently to get some of the water off.
Second, put them in a plastic bag with the sugar on top of them. (You may need more or less sugar, depending on how sweet your grapes are].
Roll around the plastic bag, coating all the grapes with the sugar or Splenda.
Now stick them in the freezer for at least an hour or two, and there you go! These keep for a very long time and you can make the recipe bigger or smaller.
Mashed Cauliflower


Ingredients:
head cauliflower, cream cheese, parmesan cheese, garlic, Nu-salt, pepper, butter

Directions:
Clean the cauliflower and cut into small pieces.  Cook in a large pot of boiling water for 6-10 minutes, until very well done.
Drain well.  Pat between paper towels or spin in a salad spinner to remove as much water as possible.  Do not let cool.
Pulse the all ingredients in a food processor until smooth.
War Eagle Bean Palace  Pecan Cobbler


Ingredients:
light corn syrup, granulated sugar, butter, vanilla extract, eggs, pecans, unbleached flour, butter, salt, cold water

Directions:
Pre-heat oven to 350º.
Spray a 13 X 9 inch pan with cooking spray.
In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
Pour 1/3 of this filling mixture into the bottom of the prepared pan.
Add pecans to the remaining filling mixture and set aside while preparing crust.
In medium sized bowl combine the two flours and salt.
Cut cold butter into small pieces and add to flours.
Combine butter into the flour using a fork or pastry cutter.
Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup].
Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
Roll out dough into a 13 X 9 inch rectangle.
Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
Pour the remaining filling mixture with the pecans onto the top of the dough.
Bake for approximately 50 minutes or until the center begins to set.
Remove from oven and let cool for about 20 minutes.
Serve warm or at room temperature.
Vietnamese Beef Pho
Category: soups-stews-and-chili
By Ben S.

This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through.  You might want to have the butcher slice it for you.  The boiling hot broth is poured over the noodles and raw meat.  The meat is quickly cooked in the hot broth in the time it takes to garnish the soup.

Ingredients:
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1  lemon grass
1  cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
½ pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3  fresh jalapeno peppers, sliced into rings
2  limes, cut into wedges
2 (8 ounce) packages dried rice noodles
½ tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce

Directions:
In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns.  Bring to a boil, reduce heat, and cover.  Simmer for 1 hour. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top.  Ladle hot broth over noodles and beef.  Pass platter with garnishes and sauces.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 527.9
Fat: 13.6 g
Saturated fat: 5.4 g
Carbohydrates: 73.1 g
Sugars: 4 g
Dietary fiber: 3.9 g
Protein: 27.1 g
Cholesterol: 50.7 mg
Sodium: 2843.8 mg
Madi's Favorite Green Beans


Ingredients:
fresh green beans, frozen green beans, water, butter, garlic powder, salt, pepper

Directions:
Add green beans to a non-stick pan with a lid.
Set burner to medium-low.
Add water (you can add more if needed].
You want to cover and steam till your green beans are soft and to your liking. Check every so often, maybe do a taste test.
Once they are cooked, remove most of the water, a little water left over is okay.
Add butter and garlic powder to taste. i think it is safe to say about 1/4 a teaspoon is a good measurement not over-doing it.
Cook until desired doneness. you can just cook them in butter till it coats them well or sauté them a little.
Add desired amount of salt and pepper. Don’t over-do it! You can always add more salt or pepper, even garlic powder when it is on your plate.
Lentil and Couscous Salad


Ingredients:
red onion, lemon juice, red wine vinegar, lentils, water, extra virgin olive oil, extra virgin olive oil, couscous, fresh parsley, of fresh mint, scallions

Directions:
Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
Take off heat and let rest for 5 minutes.
Drain and add to onion mixture along with the 1/3 cup of olive oil.
Toss well.
Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil.  Try to get rid of the clumps.
Add the couscous to the lentil mixture along with the parsley, mint and scallions.
Salt and pepper to taste.