xiaoxl/recipe_data huggingface dataset:
Simple Ground Beef Stroganoff
Category: pasta-and-noodles
By bweazel

A very simple ground beef stroganoff recipe. Serve with green beans and bread. The leftovers are great too.

Ingredients:
1 ½ tablespoons butter, divided
1 tablespoon olive oil
½  onion, diced
¼ teaspoon garlic powder
1 pound ground beef
1 (12 ounce) package egg noodles
2 tablespoons sour cream
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of celery soup
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.

Prep time: 10 mins
Cook time: 21 mins
Total time: 31 mins
Yields: 6 servings

Calories: 508.9
Fat: 24.8 g
Saturated fat: 9 g
Carbohydrates: 49.1 g
Sugars: 3.3 g
Dietary fiber: 2.6 g
Protein: 21.9 g
Cholesterol: 107.8 mg
Sodium: 876.9 mg
Snowman Soup


Ingredients:
"miniature marshmallows"

Directions:
Assemble the ingredients in a gift bag or small zipper food storage bag., To print a Snowman Soup Gift Tag go to:, http://holidayorganizer.com, Or, hand-write a gift tag with the following poem:, Was told you've been real good this year, Always glad to hear it!, With freezing weather drawing near, You'll need to warm the spirit., So here's a little Snowman Soup., Complete with stirring stick., Add hot water, sip it slow., It's sure to do the trick!
Blueberry Pudding, Jam & Custard


Ingredients:
flour, egg, coconut oil, blueberries, coconut milk, honey, maple syrup, vanilla pod

Directions:
Preheat the oven to 200C/390°F.
Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
Meanwhile, beat all the egg yolks for the custard in a bowl.
Add the coconut milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
Whisk the egg and flour for the puddings together and then slowly add the almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake in the oven for 10 minutes.
Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
Once everything is ready - add the toppings of your choice and enjoy!
Easy Coconut Curry Fish


Ingredients:
onion, garlic cloves, curry powder, salt, pepper, coconut milk, chopped tomatoes, allspice, lime, juice of, spring onions

Directions:
In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
Add curry powder, salt and pepper and stir for 1 minute.
Add coconut milk, tomatoes, stock and allspice, bring to boil.
Reduce heat and simmer for 20 minutes.
Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
Coleslaw


Ingredients:
carrot, cabbage, mayonnaise, white sugar, salt, black pepper

Directions:
Peel the carrot and grate it. Grate the cabbage., Mix the mayonnaise, sugar, salt and black pepper., Add the mayonnaise paste to the shredded carrot and cabbage., Mix well., Chill in refrigerator.
Fast Creamy Tomato Penne
Category: meat-and-poultry
By TRANSMONICON

Great quick dish for working parents or anyone who is pressed for time.  A family favorite.

Ingredients:
1 (16 ounce) package penne pasta
2 tablespoons butter
¼ large white onion, chopped
½ large green bell pepper, finely chopped
1 pound ground pork
1 (16 ounce) jar spaghetti sauce
1 cup sour cream

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large heavy skillet over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Add ground pork, and cook until evenly brown. Drain excess fat. In a large pot, heat spaghetti sauce until bubbling. Stir in pork mixture, pasta and sour cream. Cook until heated through, about 5 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 913.2
Fat: 39.7 g
Saturated fat: 18.6 g
Carbohydrates: 101.2 g
Sugars: 14.6 g
Dietary fiber: 7.2 g
Protein: 39.2 g
Cholesterol: 116.4 mg
Sodium: 594.5 mg
Bacon, Cabbage, and White Bean Soup


Ingredients:
green cabbage, carrot, onions, smoked bacon, white beans, chicken broth, water, salt, fresh ground pepper, dried thyme, cayenne pepper, Worcestershire sauce, sugar, bay leaf, minced garlic cloves

Directions:
In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty]. Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.].
Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.].
Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.
Avocado Smash


Ingredients:
avocados, onion, lime juice, garlic powder

Directions:
Peel, seed and mash the avocadoes. Add the onion, lime juice, garlic powder, salt & pepper. Mix well.
Serve with tortilla chips.
Ultimate Breakfast Casserole
Category: breakfast-and-brunch
By LyShanya Davis

The ultimate quick and easy breakfast casserole when feeding guests or when you want to impress!

Ingredients:
3  eggs, beaten
1 pinch ground black pepper
1 (10.75 ounce) can  condensed cream of chicken soup
16 ounces sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups cooked ham, cubed
1  onion, chopped
¾ cup shredded Cheddar cheese
¼ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 444
Fat: 37.1 g
Saturated fat: 19.1 g
Carbohydrates: 26.7 g
Sugars: 1.3 g
Dietary fiber: 2.1 g
Protein: 16.7 g
Cholesterol: 142.7 mg
Sodium: 922.5 mg
Cajun Christmas Mix


Ingredients:
margarine, Worcestershire sauce, paprika, thyme, black pepper

Directions:
Preheat oven to 250.
In a large shallow roasting pan combine almonds, cereal, and goldfish.
Melt margarine and mix seasonings inches  Pour over cereal mixture and toss to coat.
Bake for one hour, stirring every 20 minutes.
Grilled  Sweet Onions


Ingredients:
sweet onions, margarine, butter, dijon-style mustard, brown sugar, pepper

Directions:
Peel onions.
Cut, not quite through each onion making 8 sections.
Cut 4 pieces of heavy duty foil into 24"x18" pieces.
Fold each in 1/2 crosswise.
Cut to make 12" squares.
Place one onion in the middle of each square.
Stir.
together margarine or butter,mustard and hot pepper.
Drizzle this over onions.
Sprinkle each onion with the brown sugar.
Bring up two opposite edges of each square and seal with double fold.
Fold remaining two sides to enclose onion leaving room for steam to build.
Cook over medium heat on a grill with a drip pan under the foil packets.
Cover and grill for 25 minutes or until onions are tender.
Cut a 2" opening in the top of each packet, cover and grill for 10 minutes more or until onions are lightly browned.
Sprinkle with pepper to taste.
I'm sure this could also be bake in the oven on 350 degrees for the same time as grilling.
Pasta Primavera


Ingredients:
farfalle pasta, butter, red onion, red bell pepper, orange bell pepper, carrots, grape tomatoes, garlic cloves, asparagus, olive oil, salt, pepper, parmesan cheese

Directions:
On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated.  Transfer half veggies onto another cookie sheet.  Spread veggies into an even layer on both pans.
Roast at 450 degrees for 20 minutes, turning after 10 minutes.
Toss hot pasta with butter. Then add veggies to the pasta. Use reserved pasta water to combine ingredients if necessary (sometimes I just don't need to add it -- ].
Sprinkle with parm cheese, adding more salt and pepper to taste if need!
Healthy Grilled Chicken Parmesan


Ingredients:
chicken breasts, salt, black pepper, lowfat mozzarella cheese, parmesan cheese, olive oil flavored cooking spray

Directions:
Preheat oven to 350 degrees and preheat grill to high heat.
Mist both sides of the chicken breasts lightly with the olive oil and season with salt and pepper.
Grill the chicken for 4 minutes per side (or until it is no longer pink inside]. Transfer to a baking dish.
Heat the sauce until warm and divide evenly on top of chicken. Follow with mozzarella and then parmesan.
Bake for 5 minutes.
Crab and Zucchini Linguine


Ingredients:
zucchini, olive oil, garlic, red chilies, salt, pepper, parsley, lemon juice, lemon

Directions:
Pick through the crab meat to ensure there is no shell.
Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
Add the garlic and chillies and cook for a couple of minutes longer.
Season well with the salt and pepper and fold through the crab meat.
Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
Lightly drain the linguine and then mix through the crab mixture.
Fold through the parsley and lemon juice and then serve with the lemon wedges.
Lo-bak Go - Chinese Radish Cakes


Ingredients:
water, Chinese radishes, salt

Directions:
Soak the shrimp and mushrooms in the boiling water.
Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes.
Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both.
Mince the shrimp and the shiitake.
Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity.
Season with salt, if required, and a little pepper.
Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan.
Cook, stirring constantly, until the mixture begins to thicken.
Pour it into an oiled 10" square cake pan, and cover it tightly in foil.
Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours?
Let cool.
Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.
Chicken Cacciatore


Ingredients:
chicken, olive oil, sweet onion, garlic cloves, diced tomatoes, tomato paste, dry red wine, garlic powder, black pepper, dried oregano

Directions:
Heat oven to 375 degrees.
Rinse and dry chicken pieces.
In a large skillet, heat the olive oil over medium high heat.  Add chicken and sprinkle with half of the garlic, pepper and oregano as it browns in the hot oil.  Brown both sides and transfer chicken to a 9" x 13" baking dish.
Peel and cut the onion into 1/2" slices.  Mince the garlic (*here is an easy way to clean and mince garlic:  cut the tips off of the garlic clove; place clove on a cutting board and smash with the flat side of a knife.  Peel should come off easily].
Add sliced onion and garlic in the hot oil and saute for 3 to 4 minutes until lightly browned.  With a slotted spoon, remove from pan and arrange over chicken.
In a large bowl combine the tomatoes, tomato paste, wine, sugar, and the rest of the garlic, pepper and oregano.  Blend well with a whisk.
Pour over the chicken and vegetables.
Cover with foil and bake for 40 minutes.  Remove foil and bake, uncovered, for another 40 minutes.  (Cut baking time in half for boneless breasts.] Serves 6 to 8.
Millionaire's Pecan Pie


Ingredients:
sweetened condensed milk, pure maple syrup, pecans

Directions:
Mix first three ingredients in medium sauce pan and bring to a boil over medium heat stirring constantly.
Continue to boil for four to seven minutes depending on altitude (lower = LESS].
Pour into baked pie shell and refrigerate for a minimum of three hours.
Serve with whipped cream or vanilla ice cream (or both yum].
Pecan Pie Toffee Bars


Ingredients:
pecans, sugar, light corn syrup, butter, vanilla extract, egg, chocolate chips

Directions:
Preheat oven to 375 degrees F.
Unroll the dough into two long rectangles.  Place in an ungreased 9 x 13 inch pan and press over bottom and 1/2 inch up the sides to form a crust.  Firmly press perforations to seal.  Bake for 5 minutes.  Set aside.
In a bowl, combine the pecans, sugar, corn syrup, butter, vanilla, egg, chocolate chips, and chocolate toffee bits.
Pour over the partially baked crust.
With a spatula, spread filling to cover the dough.
Bake an additional 18 to 22 minutes, or until golden brown.
Remove the pan from the oven and sprinkle with extra chocolate chips and chocolate toffee.
Cool completely.  Cut into bars.
Best Ever Homemade Dog Biscuits


Ingredients:
wheat flour, cornmeal, dry milk, wheat germ, water, egg

Directions:
Preheat oven to 325°F.
Mix together all dry ingredients in a medium size bowl.
Mix together all wet ingredeints in a small bowl.
Mix the wet ingredients into the dry ingredients.  Batter should feel like biscuit dough.
Turn out onto a lightly floured surface and knead 4-6 times.  Roll out to 1/2" thick.
Cut into biscuit shapes, or your favorite dog shapes.
Bake at 325F for 2 hours.  Allow to cool in the oven so they harden (can allow to stay in oven overnight].
Store in an airtight container.
Woof! Woof!
Filipino Chicken Salad
Category: salad
By lola

This Pinoy salad can be made a day or two before any event. Fruits like pineapple, apple, and raisins are added for extra flavor.

Ingredients:
1  skinless, boneless chicken breast
⅔ cup elbow macaroni
1 (20 ounce) can pineapple chunks, drained
1  apple, cored and diced
2 stalks celery, sliced
1  carrot, diced
2 (1.5 ounce) boxes raisins
1 cup mayonnaise
1 teaspoon white sugar
1 teaspoon seasoned salt

Directions:
Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl. While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken. Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 224.9
Fat: 15 g
Saturated fat: 2.3 g
Carbohydrates: 20.9 g
Sugars: 13.2 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 11.8 mg
Sodium: 195.6 mg
Key West Chicken


Ingredients:
soy sauce, honey, lime juice, garlic, chicken breast halves

Directions:
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
Kerry Simon's Ultimate Burger


Ingredients:
portabella mushrooms, garlic cloves, shallots, olive oil, dark beer, celery leaves, bacon, fresh thyme, aged cheddar cheese, roma tomato

Directions:
In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool.
In a bowl, combine the ground chuck, oil, beer, celery leaves, minced bacon, thyme and salt and pepper. Shape into patties. Grill the burgers to your desired doneness.
Cut the brioche into slices that are about the same size as the patties and toast until golden brown.
Add cheese, if using, to the burgers to melt. Top each burger with bacon, sautéed mushroom mixture and tomato slices, and place between slices of toasted brioche.
Hungarian Cabbage Noodles (Kaposztas Taszta)


Ingredients:
green cabbage, salt, unsalted butter, pepper

Directions:
Bring 4 quarts of water to a boil in a large pot for the noodles.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering.  Add half of the cabbage, season with 1/4 teaspoon of salt, and cook, tossing frequently, until golden brown, 5 - 8 minutes.  Transfer the cooked cabbage to a place.  Repeat with the remaining cabbage.
Add 1 tablespoon of salt and the noodles to the boiling water and cook until al dente.l  Drain the noodles and transfer back to the pot.  Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper.  Serve.
Secret Shrimp Dip
Category: appetizers-and-snacks
By Shelly M

Cilantro infuses this smooth shrimp dip with enough fragrance and freshness to please everyone. Serve with crackers or bread.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 clove garlic, finely chopped
¼ cup chopped fresh cilantro
1 (6.5 ounce) can small shrimp, liquid reserved
salt and pepper to taste

Directions:
In a food processor, place cream cheese, sour cream, garlic, cilantro and shrimp. Mix until smooth. Sprinkle with salt and pepper. Transfer to a medium serving dish. Chill covered in the refrigerator at least 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 3 cups

Calories: 59.5
Fat: 5.3 g
Saturated fat: 3.3 g
Carbohydrates: 0.8 g
Protein: 2.3 g
Cholesterol: 23.7 mg
Sodium: 41.9 mg
Wonderful Blueberry Pound Cake!


Ingredients:
sugar, butter, cream cheese, eggs, flour, blueberries, baking powder, baking soda, salt, lemon yogurt, vanilla, powdered sugar, fresh lemon juice

Directions:
Set oven to 350°.
Grease a 10-inch tube pan.
In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes].
Add in eggs and egg white one at a time until blended.
Add in the vanilla.
In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour] set aside.
In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
Fold in the blueberry mixture.
Transfer the mixture prepared tube pan.
Bake for about 1 hour and 10 minutes or until cake tests done.
Cool cake 10 minutes in pan then remove.
In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.
Guacamole Chicken Wraps


Ingredients:
tortillas, salsa, lettuce leaves

Directions:
"Spread guacamole over half of each tortilla. Layer with salsa, cheese, chicken and lettuce to within 2 inches of edges. Roll up tightly."
Lolabuster Creamy Veggie Rice


Ingredients:
butter, olive oil, onion, zucchini, red bell pepper, mushrooms, salt, fresh pepper, long grain rice, heavy cream, water, chicken bouillon cubes

Directions:
In a large sauté pan melt your butter then add the EVOO and all the veggies and sauté until translucent and all veggies are soft.
Add the rice and sauté with veggies for 3 minutes stirring constantly.
Add the cream and water, and bouillon cubes.
Bring to a boil then reduce heat and cover cook till rice is cooked, 20 minutes approximately.
Beet Hummus


Ingredients:
beets, lemon juice, garlic clove, sea salt

Directions:
Place all ingredients in a food processor and pulse until smooth.
Serve with crackers (Elise suggests topping with goat cheese].
Mushroom and Parmesan Tarts


Ingredients:
puff pastry, parmesan cheese, shiitake mushrooms, thyme, sour cream

Directions:
Preheat oven to 200c fan forced (220C].
Line an oven tray with baking paper.
Place 2 sprigs in three separate places on the tray.
Top each with parmesan cheese and mushroom.
Season with salt and pepper.
Cut 3 rounds of pastry big enough to cover the cheese mix and press down to shape into small mounds.
Bake for 8 to 10 minutes or until pastry is golden.
Carefully flip the tarts to present parmesan side up, serve warm with a dollop of sour cream.
Jamika's Salmon With Pineapple Salsa


Ingredients:
limes, reduced sodium soy sauce, Dijon mustard, salmon fillets, pineapple

Directions:
Adjust oven rack so it is 6 inches from heat source.  Preheat broiler.
From limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.  In large bowl, stir lime peel and juice, chili sauce, soy sauce, and Dijon mustard until blended.  Reserve 3 tablespoons of mixture to glaze salmon; set remainder aside.
Arrange salmon on foil-lined rack in broiling pan.  Spray with Pam, if desired.  Place pan in oven and broil 5 minutes.  Brush salmon with reserved chili-sauce mixture and broil 4-5 minutes longer or until salmon is opaque throughout.
Meanwhile, peel and core pineapple, then cut into 1/2-inch chunks.  (You should have about 3 cups.]  Add the cut-up pineapple to bowl with the remaining chili-sauce mixture and toss to coat.
To serve, divide spinach among 4 dinner plates.  Top each with 1 piece salmon fillet and 3/4 cup pineapple.  Drizzle pineapple juices over spinach and serve.
Kicked-Up Carrots


Ingredients:
butter, brown sugar, white sugar, dried parsley flakes, dried thyme

Directions:
Place carrots in a saucepan and cover with water.
Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until tender. Drain and keep warm.
In the same pan, melt butter and stir in  sugars, horseradish and parsley.
Add carrots to pan, then add salt and pepper to taste.  Stir gently to coat and serve.