xiaoxl/recipe_data huggingface dataset:
Sauerkraut and Sausage in the Crock Pot


Ingredients:
butter, onions, tart apples, sauerkraut, ketchup, dried dill, kielbasa

Directions:
In a skillet, melt butter, saute onions and apples until onions are translucent.
Meanwhile rinse and drain sauerkraut; place in a large crock pot.
Stir ketchup, dill and onion-apple mixture into sauerkraut.
Slice Kielbasa into 2-inch rounds.
Stir Kielbasa into sauerkraut.
Cook on low setting for 7-9 hours.  (Cooking time may vary based on the brand and age of your crock pot.  I still use an old one that takes 7-9 hours for cooking this recipe.].
Cheesy Potatoes and Onions for the Grill


Ingredients:
potatoes, onion, parmesan cheese, butter, cheddar cheese, mozzarella cheese, dried parsley, Worcestershire sauce, seasoning salt, fresh coarse ground black pepper, garlic powder, canned chicken broth

Directions:
Prepare a 20 x 20-inch piece of heavy-duty foil or a 13 x 9-inch disposable foil pan (I prefer to make these in a pan].
Generously spray the inside of the foil or pan with cooking spray.
Toss the potatoes with sliced onions and Parmesan cheese (if using] then place on top and in the middle part of the foil, or place into the foil pan.
Sprinkle the butter cubes over the potatoes.
In a bowl combine cheddar and mozzarella cheeses, parsley, Worcestershire sauce, seasoned salt, black pepper and garlic powder; sprinkle over the potatoes and onions.
Slightly wrap up the ends of the foil then drizzle the broth over the top of the mixture.
Seal up the foil completely.
Make one or two very small pin-holes in the top of the foil to allow heat to escape (or cover the foil pan tightly with a sheet of foil, then make a small hole/s in the top of the foil].
Place the foil packet or foil pan on the grill, cover with the grilling lid and cook for about 40 minutes or until the potatoes are tender.
Watermelon and Sesame Seed Salad
Category: salad
By jane

This salad is so refreshing and tastes quite differently to what you expect. Delicious! I like to serve with chicken breast.

Ingredients:
1 pound watermelon, seeded and cut into chunks
1 (8 ounce) can water chestnuts, drained and halved
1 ¾ ounces sesame seeds, or as desired
1 teaspoon salt
½ bunch garlic chives, finely chopped
½ bunch fresh cilantro leaves, chopped
¼ cup raspberry vinegar
2 tablespoons white sugar
1 teaspoon sesame oil
1 dash fish sauce

Directions:
Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl. Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 121.3
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 18.4 g
Sugars: 11.4 g
Dietary fiber: 2.6 g
Protein: 2.7 g
Sodium: 403.1 mg
Fried Green Beans With Coconut


Ingredients:
unsalted butter, black mustard seeds, onion, salt, fresh ground black pepper, fresh green beans, cayenne pepper, unsweetened dried shredded coconut, fresh cilantro, lemon juice

Directions:
In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water dropped into it splutters instantly. Add the mustard seeds and fry for 30 seconds.
Thoroughly stir in the onion, ginger, salt and pepper; cook, stirring, for 5 minutes.
Add the green bean pieces. Stirring constantly, add the cayenne and fry for 5 minutes longer.
Add the coconut and cilantro, reduce the heat to low, and cover the pan.  Stirring occasionally, cook for 5-8 minutes more, or until the beans are crisp-tender.
Sprinkle with lemon juice, taste for seasoning, and serve at once.
Creamy Cauliflower Soup With Feta


Ingredients:
leek, cauliflower florets, potato, milk, fresh dill, flat leaf parsley, feta cheese

Directions:
Cut off the dark green top of the leek, cut down the centre almost to the root end, slice and immerse in cold water to remove any dirt.
Drain in a colander or dry in a salad spinner.
Combine leek, cauliflower, potato and stock in a large saucepan and heat to boiling over medium-high heat, then lower heat to low, cover and simmer for 25 minutes or until vegetables are tender.
Let cool slightly, then puree in batches until smooth in food processor or blender.
Return to saucepan, stir in cream and dill, and season with salt and pepper.
Reheat until hot, but do not let boil or soup may curdle.
Serve in heated bowls, each topped with some of the cheese and dill.
Bacon Bit Burgers


Ingredients:
smoked bacon, extra virgin olive oil, yellow onions, Worcestershire sauce, smoked gouda cheese

Directions:
In large skillet over medium heat, cook bacon until crisp, about 4-5 minutes.  Remove from pan and drain on paper towel lined plate.
Discard all but about 1 T. of the bacon drippings.
Chop 1/4 of an onion finely, then slice the other 1 3/4 onions.
Sweat the chopped onion in the reserved bacon drippings for 2-3 minutes.  Remove from pan and combine with the bacon.
Coat pan with the olive oil and drop in the sliced onions.  Let sweat until soft and slightly browned, about 10 minutes.  Remove and place in bowl; keep warm.
While the onions are sweating, combine the sirloin, Worcestershire, hot sauce, grill seasoning, and the bacon/onion mixture.  Form into 4 equal-sized patties.
Cook burgers, covered, in skillet, about 4 minutes per side for medium-rare and 6 minutes per side for medium-well.
Place a slice of cheese on each burger and cover over low heat to melt the cheese.
Stir steak sauce into the cooked sliced onions.
Toast the buns if desired.
Serve burgers with the smothered onions on a toasted bun.
*NOTE* I served these without the buns and enjoyed them that way also.  Just topped the burgers with the smothered onions and left the bun out of the equation.
Meatloaf Mock Lasagna With Four Cheeses


Ingredients:
pasta, ricotta cheese, egg, parmesan cheese, mozzarella cheese, muenster cheese, olive oil, red onion, garlic, cubanelle peppers, mushrooms, dried oregano, dried basil, dried rosemary, red wine, parmesan cheese

Directions:
Preheat oven to 350°F.
Cook pasta in boiling salted water according to package directions.
Meanwhile, combine ricotta cheese, 1/3 cup parmesan cheese, and egg, and mix very well.  Set aside.
Combine mozzarella and muenster cheeses and set aside.
Heat oil in a large skillet.
Add onion and cook, stirring,  until beginning to soften, about 3 minutes.
Add garlic and peppers and cook, stirring, about 3 minutes.
Add mushrooms, meatloaf, sauce, herbs, and wine.
Stir and cook about 5 minutes.  Remove from heat.
When pasta is cooked al dente, drain and return to pan.
Add remaining 1/4 cup parmesan cheese to pasta.
Add meatloaf mixture to pasta and mix well.
Spoon 1/2 the pasta mixture into a lightly greased 9"x13" baking pan.
Spoon all the ricotta mixture over the pasta layer and smooth with a spatula.
Sprinkle 1/2 the mozzarella mixture over the ricotta layer.
Spread remaining pasta mixture over cheese layer.
Top with remaining cheese.
Bake for 45 minutes, or until hot and bubbly.
Pesto Roasted Turkey Thighs


Ingredients:
basil pesto, onion, olive oil, fresh ground pepper

Directions:
Heat oven to 350.
I use bone-in with skin turkey thighs, it adds more flavor to the dish.
Take your turkey thighs and loosen the skin some without detaching.
Put a heaping tablespoon of pesto between skin and meat, cover with skin and lightly massage.
Take some left over pesto and rub over the outside of the thighs covering the top and bottom of each thigh with the pesto.
Take the sliced onion and put on parchment lined baking sheet pan.  The onions should be in 2-3 small piles, one pile for each thigh.
Place turkey thighs on the onion piles.
Lightly grind pepper over the thighs.
Place in oven and bake until the tops are browned and the thighs are cooked completely through.
Veal Stew With Lemon and Dill


Ingredients:
plain flour, lemon juice, water, white wine, fresh dill, ground black pepper

Directions:
Coat veal pieces in flour. Brown in pan., Add onion to pan, cook until soft., Sprinkle in lemon juice., Add water and wine, stir., Add dill., Simmer 45 minutes, stirring occasionally., Add mushrooms, peas, and pepper to taste., Simmer a further 15 minutes.
Garlic Roasted Tomato Spread
Category: appetizers-and-snacks
By Allrecipes

These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.

Ingredients:
2 pounds Roma tomatoes, halved lengthwise
½ cup olive oil
1 clove garlic, crushed
1 tablespoon dried oregano
1 teaspoon white sugar
1 teaspoon salt

Directions:
Preheat oven to 250 degrees F (120 degrees C). Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop. Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour. Transfer tomato mixture to a blender or food processor; puree until smooth.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 3 hrs 15 mins
Yields: 2 cups

Calories: 144.1
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 5.5 g
Sugars: 3.5 g
Dietary fiber: 1.6 g
Protein: 1.1 g
Sodium: 296.8 mg
Quick Penne Alfredo & Cheese


Ingredients:
penne, pasta, alfredo sauce, cheese

Directions:
Combine the hot pasta, Alfredo sauce, cheese (reserve a little to sprinkle on top] and heat gently over low heat or bake at 375 until bubbly!
Feel free to add any of the following: grilled chicken, broccoli, cubed ham, roasted veggies, bread crumb topping, shrimp--hatever you like!
Enjoy.
Cheddar Rolls
Category: bread
By MOLLYSMAMA

These unique rolls are easy-cheesy. The tomato sauce adds a bit of tang and turns the dough an orange color. I use my heavy-duty electric mixer for this, so I don't have to knead it by hand. Also, with the extra yeast, dough can be refrigerated for up to 24 hours before forming and baking.

Ingredients:
½ cup butter
½ cup finely chopped onion
½ cup water
1 (8 ounce) can tomato sauce
4 cups unsifted all-purpose flour (divided)
2 tablespoons white sugar
1 ½ teaspoons salt
3 (.25 ounce) packages active dry yeast
1  egg, at room temperature
¼ teaspoon vegetable oil
½ pound sharp Cheddar cheese, shredded
1  egg, at room temperature
1 teaspoon water

Directions:
Heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. Pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees F/45 degrees C). Combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes). Lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours. Punch down the dough, cut it in half, and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9x12 inches, and cut the rectangle into 12 squares about 3 inches on a side. Grease a baking sheet, or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. Pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough, to make about 24 rolls. Cover the rolls with a cloth, and let stand until doubled, about 1 hour. Preheat an oven to 375 degrees F (190 degrees C).  Beat 1 egg in a bowl with 1 teaspoon of water, and set aside. Brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 50 mins
Yields: 2 dozen rolls

Calories: 164.4
Fat: 7.7 g
Saturated fat: 4.6 g
Carbohydrates: 18.2 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 5.6 g
Cholesterol: 35.6 mg
Sodium: 287.2 mg
Smoky Orange Rice - Rice Cooker


Ingredients:
basmati rice, water, powdered saffron, saffron strand, onion, salt, pepper, butter, Chipotle Compound Butter, butter, Lemon Compound Butter

Directions:
In your  standard Rice Cooker place the rinsed Basmati rice using the cup provided.
Fill up with water to the 2 cup level in the rice cooker.
Add the saffron, butters, salt, pepper and onions to the cooker.
Gentle stir.
Turn the rice cooker on to the Cook cycle.
When ready to serve, fluff and top with additional butter if desired.
One-Pot Cajun Chicken and Sausage Alfredo Pasta
Category: main-dish
By Christine

It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade Cajun-flavored Alfredo sauce.

Ingredients:
1 pound chicken, cut into bite-sized pieces
½ teaspoon kosher salt
freshly ground black pepper to taste
4 tablespoons extra-virgin olive oil
14 ounces smoked sausage, sliced on the diagonal
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 ¼ cups heavy cream
2 cups dried penne pasta
1 ½ tablespoons Cajun seasoning, plus more to taste
½ cup freshly shredded Parmesan cheese
1 tablespoon minced Italian flat-leaf parsley

Directions:
Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes. Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes. Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes. Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 723.1
Fat: 52.9 g
Saturated fat: 22.1 g
Carbohydrates: 22.4 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 38.6 g
Cholesterol: 163.2 mg
Sodium: 1706.5 mg
The Works -  Bonza Aussie Burger and Chips!


Ingredients:
ground beef, onion, eggs, Canadian bacon, pineapple rings, cheddar cheese, beetroots, tomatoes, lettuce leaves, ketchup, yellow mustard, mayonnaise

Directions:
Preheat an outdoor grill for high heat.
When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
To Assemble sandwiches: Set bottom of burger bun on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beetroot, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.
Serve the burgers with freshly fried chips and some chilled beer -- or good Aussie wine!
Spicy Middle Eastern Stir Fry.........(Kilayah)


Ingredients:
diced tomatoes, onion, garlic, allspice, chicken bouillon cube, cinnamon

Directions:
Place oil in a nonstick frying pan under high heat. Once the oil is very hot add the onions in.Stir the onions and let cook for about 2 minutes.
Then add the rest of the ingredients. Stir. Cover and let cook for about 5 minutes. Stir again, make sure you stir frequently to avoid sticking. Stir fry with be thick. If you feel it is too thick, add just a tiny bit of water. I usually dont have to, and by adding the water, it dilutes the flavor a bit.Place on medium heat.Let cook until the tomatoes have cooked down. Remove from heat. Enjoy!
Healthified Party Pizza Appetizers


Ingredients:
Italian sausage, mushrooms, processed cheese, Worcestershire sauce, ketchup, dried oregano, garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Line a medium baking sheet with aluminum foil.
Arrange cocktail rye bread slices in a single layer on the prepared baking sheet.
Place ground sausage in a skillet. Cook over medium high heat until evenly brown. Drain (if necessary - mine had no fat] and return to pan.
Dump in the mushrooms, Worcestershire, ketchup, oregano, garlic powder, hot sauce and the cubed cheese; decrease heat to medium and stir until melted.
Place approximately 1.5 tablespoons of the mixture on each slice of cocktail bread and spread slightly (but don't put it all the way to the edge to avoid runoff].
Bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp.
Feel free to freeze these AFTER baking for serving later - they are awesome heated from the freezer too!
Frankurter Kranz Concept Cake


Ingredients:
cake flour, baking powder, salt, sugar, butter, buttermilk, vanilla extract, lemon peel, butter, buttermilk, confectioners' sugar, vanilla extract

Directions:
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, rum extract, lemon zest, and yolks.
In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist]. Transfer to bowl and set aside.
Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain], about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
For Frosting:.
In a medium bowl, cream the butter until light and fluffy.  Add confectioner's sugar, pinch of salt.  Beat, adding buttermilk as needed for consistency. Once buttermilk is incorporated, add extracts and beat well.
Place first layer of cake on plate, spread with frosting.  Top with approximately 1 cup of toffee bits.
Place second layer on top.  Lightly frost cake, making a crumb coat.  Place in refrigerator for 30 minutes.
Frost with remaining icing.  Gently press toffee bits all the way around on sides of cake and sprinkle bits on top of cake for garnish.
Grilled Italian Chicken & Vegetables


Ingredients:
boneless skinless chicken breast halves, zucchini, red bell pepper, linguine, parmesan cheese

Directions:
Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag] and then add 1/2 cup of the salad dressing, turning to coat.  Cover dish (or seal bag] and refrigerate for at least 1 hour, turning once during refrigeration.
Spray grill racks with non-stick spray and preheat grill to medium heat.
Drain chicken and vegetables (do not reserve marinade]; and place chicken on one side of the grill.
Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package], drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing].
Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.
Florentine Prosciutto Wrapped Chicken


Ingredients:
chicken breasts, prosciutto, frozen spinach, pine nuts, ricotta cheese, parmesan cheese, garlic cloves, nutmeg, olive oil

Directions:
Preheat oven to 400 degrees.
Wring out defrosted spinach in clean kitchen towel to remove water.
Toast pine nuts
Combine nuts with spinach in a bowl; mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper.
Fill each with a small mound of stuffing.
Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast.
Brush chicken all over with olive oil and roast 18 to 20 minutes until cooked through.
Buffy's Candy


Ingredients:
white chocolate, peanut butter, Spanish peanut

Directions:
Melt chocolate and peanut butter., Add peanuts and Rice Krispies., Drop on wax paper covered cookie sheets., Cool in fridge., Candy sets quickly.
Enchilada Pie


Ingredients:
ground beef, onion, garlic powder, tomato sauce, canned whole tomatoes, green chilies, salt, pepper, chili powder, corn tortillas, milk, cheddar cheese

Directions:
In a large skillet, mix together ground beef, onion and garlic powder.
Cook over medium heat until meat is browned.
Drain excess fat.
Add next 7 ingredients.
Cook 5 minutes, stirring occasionally.
Tear each tortilla into 8 pieces.
Place half of tortilla pieces in oblong baking pan.
Top with meat mixture.
Place remaining tortilla pieces evenly over meat mixture.
Mix together soup and milk.
Pour over tortillas; spread evenly.
Sprinkle cheese evenly over top.
Bake at 350 degrees for 45 minutes.
Preserved Grape Leaves


Ingredients:
grape leaves, water, salt, water, lemon juice

Directions:
Place leaves vein side up on a cutting board.  Trim the stem from the leaf. I found kitchen shears to be the best tool for this job.
Bring 1 quart water and salt to a boil.  Blanch the leaves for 30 seconds.  Remove leaves from pot with tongs or a slotted spoon taking care not to rip them.  Allow to cool in a bowl.
Bring 1 1/2 cup water and lemon juice to a boil.  Stack leaves in piles of 5 and roll up from side to side.  Place rolls upright in a sterile wide-mouth pint mason jar.  Fold over tops to allow 1/2 headspace.  Pour hot water/lemon juice mixture over the leaves leaving a 1/2 inch head space. Wipe rim of jar with a clean towel.  Top with a lid and screw down lid.  Process for 15 minutes in a boiling water bath or keep in the refrigerator.