xiaoxl/recipe_data huggingface dataset:
Quick, Easy and Spicy Sausage Gravy over Grits or Biscuits


Ingredients:
pork sausage, green chilies, scallions, heavy cream, jalapeno jack cheese, red pepper flakes, dried oregano, cumin, salt, pepper

Directions:
Sausage  --  In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best].
Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano.  Mix well to combine and taste for any additional seasoning (salt or pepper].  Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese.  This should be done just a few minutes before serving.
Prepare the Base  --  As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned] biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions.  But NOTE, I brushed the biscuits (before baking] with a mix of butter, chili powder, and cumin for a little extra flavor.
Serve  --  Simply serve the gravy over your choice of the bottom layer.  Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side.  Just ENJOY!
Frito® Corn Salad
Category: salad
By Melinda Konowitz

Easy, great summer salad for picnics!

Ingredients:
1 (10 ounce) package frozen corn, thawed
1 cup shredded Cheddar cheese
1 cup creamy salad dressing (such as Miracle Whip®)
½  red bell pepper, diced
½  green bell pepper, diced
¼  red onion, diced
milk, or as needed
ground black pepper to taste
¼ cup corn chips (such as Fritos®), or to taste

Directions:
Mix corn, Cheddar cheese, creamy salad dressing, red bell pepper, green bell pepper, red onion, milk, and black pepper together in a bowl. Fold corn chips into salad right before serving to retain crunch.

Prep time: 10 mins
Total time: 10 mins
Yields: 15 servings

Calories: 155
Fat: 11.2 g
Saturated fat: 4.2 g
Carbohydrates: 9 g
Sugars: 3.4 g
Dietary fiber: 0.8 g
Protein: 5 g
Cholesterol: 22.5 mg
Sodium: 258.4 mg
Basil & Zucc Soup


Ingredients:
butter, onion, garlic, zucchini, water, sugar, lemon juice, fresh basil

Directions:
Heat the butter and oil in a medium saucepan, add the onion and garlic, sir over a medium heat for about 2 minutes or until the onion is soft.
Stir in all the other ingredients-except the basil- bring to the boil, reduce to a simmer and cook uncovered for about 20 minutes or until the zucchini is tender.
Stir in the basil.
Blend or process the mixture until smooth.
Return to the pan and reheat.
Serve topped with sour cream, paprika, and extra basil leaves if you wish.
Peppy's Pita Bread


Ingredients:
water, all-purpose flour, salt, sugar, active dry yeast

Directions:
Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12-inch rope.
With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7-inch circle. Set aside on a lightly floured countertop; cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500°F  Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out.
Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking.
Avoid overbaking - they will turn crisp and brittle.
Not Your Average Garden Soup


Ingredients:
olive oil, onion, celery ribs, water, tomatoes, vegetable bouillon granules, fresh ginger, chives, pineapple, apple, curry, raisins, water, pepper

Directions:
Heat oil in large pot.
Slice onions and celery and add to pot cook till translucent.
Bring kettle of 2 cups water to boil.
Add tomatoes to pot.
Combine vegetable bouillon with  boiled water.
Cut chives and add to pot with ginger and garlic.
Empty 1/2 cup of pineapple in pot stir in apple, beans, madras curry and raisins.
Add pepper and chili. Start slow because the curry has a kick.
Bring to boil then simmer for 20 minutes. Add water, bring to boil again then simmer for another 10 minutes.
If you add the veggies, throw them in .
Feta Roasted Chicken


Ingredients:
feta cheese, marjoram, parsley, rosemary, thyme, whole chicken

Directions:
Preheat oven to 180dc.
Mix all of the herbs and the cheese together in a bowl until even.
Stuff the cheese mix under the skin of the chicken in as many places as you can manage.
Place chicken onto a wire rack in a roasting pan. Roast for 1 1/2 hours or until juices run clear when the thickest part of the chicken thigh is pierced with a skewer or until it says cooked using a meat thermometer.
Allow to rest before carving.
Serve with roasted vegetables.
Spicy Thai Cucumber Salad


Ingredients:
cucumber, fish sauce, garlic cloves, lime, juice of, white vinegar, rice vinegar, sugar, salt, cilantro

Directions:
Peel the cucumber and slice paper thin.
Slice the onion paper thin.
Make the dressing with the rest of the ingredients.
Toss the veggies with the dressing.
Set in the fridge to marinate.
I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.
Whole Oven-Barbecued Chicken


Ingredients:
lemons, barbecue sauce, garlic cloves, roasting chickens

Directions:
Preheat oven to 350 degrees.
Add lemon juice and 1/2 teaspoon zest to barbecue sauce; mix well.
Place chicken in baking pan, place 2 of the lemon halves and garlic cloves inside the cavity of the chicken, rub the outside of the chicken with remaining lemon halves and discard; tie the legs together using kitchen twine.
Bake for 1 hour 45 minutes or until chicken is cooked through.  The internal temperature should be 165 degrees F, basting with the sauce mixture every 5 minutes during the last 20 minutes of baking.
Sprinkle with reserved lemon peel during the last 5 minutes.
Prepare the stuffing mix as directed on package, place stuffing in oven during last 30 minutes of chicken baking time.
Remove and discard lemon halves and garlic cloves from chicken cavity; skim fat from drippings in baking pan; serve drippings with chicken and stuffing.
Wild Yeast Sourdough Starter


Ingredients:
whole grain wheat flour, unbleached all-purpose flour, water, cider vinegar

Directions:
I bought whole wheat berries at the health food store and ground my own flour in a coffee grinder from them because I wanted the yeast on the flour to be really fresh, but this probably isn't really necessary. The pre-ground flour at the health food store is probably quite fresh, also, and you can buy very small quantities in bulk.
DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit for 24 hours at room temperature.
DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit another 24 hours at room temperature. You may, or may not start to see small bubbles at this point.
DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well and let sit 24 hours at room temperature.
DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest. To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water. Let sit 24 hours at room temperature.
REPEAT Day Four until mixture expands to double its size and smells yeasty. Mixture may start to bubble after a couple of days and then go flat and look totally dead for a couple more days. If this happens, at about Day 6 add the 1/4 teaspoons vinegar with your daily feeding. This will lower the PH and wake up the yeast, which will then start to grow.
Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe. Store the starter in the refrigerator when you are not using it. It needs to be fed equal parts flour and water once a week to keep it alive. Either use or discard at least half of it when feeding--THIS IS VERY IMPORTANT to maintian a healthy starter! If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.
Chicken Surprise


Ingredients:
boneless skinless chicken breasts, water, chicken bouillon cubes, white rice, stewed tomatoes, mushrooms, poultry seasoning

Directions:
Saute chicken in a large skillet over medium high heat until it is cooked through and juices run clear.
Meanwhile, bring water and bouillon to a boil in a large pot; when boiling, add rice, stir, cover pot and remove from heat.
Let sit 5 minutes or until To rice add cooked chicken, tomatoes and mushrooms and stir together over medium low heat to heat through.
Serve hot.
Apple Cheddar Quesadillas


Ingredients:
whole wheat tortillas, cheddar cheese, apples, butter, butter

Directions:
Sprinkle 2–3 tablespoons cheese over one half of tortilla.
Place several apple slices, barely overlapping, on top of cheese.
Then sprinkle 2 more tablespoons of cheese on top of apples and fold tortilla in half.
Repeat with remaining tortillas.
Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.
Serve immediately with Cranberry Coleslaw.
Marinated Tuna Steak
Category: seafood
By LINKYJ

This mixture of orange juice, soy sauce, and garlic gives this marinade a wonderful taste.

Ingredients:
¼ cup orange juice
¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ teaspoon chopped fresh oregano
½ teaspoon ground black pepper
4 (4 ounce) tuna steaks

Directions:
In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes. Preheat grill for high heat. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Prep time: 10 mins
Cook time: 11 mins
Total time: 51 mins
Yields: 4 servings

Calories: 200
Fat: 7.9 g
Saturated fat: 1.2 g
Carbohydrates: 3.7 g
Sugars: 1.7 g
Dietary fiber: 0.3 g
Protein: 27.4 g
Cholesterol: 50.6 mg
Sodium: 944.6 mg
Amogio Sauce and Marinade


Ingredients:
extra virgin olive oil, butter, lemon juice, salt, black pepper, garlic, shallots, dried parsley, dry basil, crushed red pepper flakes

Directions:
Mix all ingridients in medium sauce pan over medium-high heat.
Bring to a boil and simmer on low for 3-5 minutes.
Serve immediately over pasta or meat as a sauce, or let stand for 30 minutes to cool before using as a marinade.
Grandma B's Coffee Cake


Ingredients:
flour, baking soda, sugar, baking powder, salt, egg, milk, butter, raisins, flour, cinnamon, sugar, butter

Directions:
In a large bowl, sift together the dry ingredients.
In a medium bowl combine egg, milk, butter and raisins. Mix well and add to dry ingredients.
Pour into a 8x8 inch, greased baking pan.
Comibine topping ingredients and spread over cake.
Bake at 350 degrees for 20-30 minutes, until toothpick comes out clean.
Oven Fried Onion Rings


Ingredients:
yellow onions, buttermilk, salt, ground black pepper, cayenne, egg, flour

Directions:
Heat oven to 450°F When hot, oil two baking sheet with the oil and place into the oven to get hot, about 8 minutes.
Cut off the ends of the onions and peel the outer layer off. Slice into 2 Inch thick slices. Remove the inside layers to created the rings.
In a food processor, combine the potato chips and the saltine crackers and mix fine into crumbs. Lay them into a medium sized bowl.
In another separate bowl, combine the buttermilk, egg, and salt, pepper, and cayenne and stir to combined.
In a small bowl add the 1/4 cup of flour.
Now to assemble the onion rings. Dip each ring into the flour first to get it dried. Dip them into the buttermilk mixture and then into the crumb mixture.
Lay them onto a dish.
Remove the baking sheets from the oven and place the rings on the hot pans, allowing enough room to fry. There should be 12 rings on each sheet.
Place back in the oven and cook for about 8 minutes. Remove them from the oven and turn each ring to assure both sides get fried. Place back in the oven and continue cooking for about 8-10 minutes and golden brown.
Allow to cool for a few minutes and enjoy!
Tasty Roasted Beets
Category: side-dish
By cookingtwist

Try roasting beets, it is easy and quick.

Ingredients:
4  beets, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves  (Optional)
1 pinch sea salt, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt. Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 95.9
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 8.1 g
Sugars: 5.5 g
Dietary fiber: 2.4 g
Protein: 1.4 g
Sodium: 144.3 mg
Bennigan's Paddy O’ Punch


Ingredients:
Malibu rum, melon, blue curacao

Directions:
"Pour contents in a huge, fishbowl-like glass over lots of ice. Garnish with pineapple slices, orange slices and cherries. Make sure you use the cool swords."
Spicy African Yam Soup


Ingredients:
onion, sweet potato, garlic clove, chicken broth, dried thyme, ground cumin, chunky salsa, garbanzo beans, zucchini, rice, creamy peanut butter

Directions:
Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft.
Turn down heat if necessary to prevent burning.
Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes.
Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
Serve hot with pita chips and a green salad.
Madras Cocktail


Ingredients:
vodka, cranberry juice

Directions:
Add vodka and cranberry juice to a high ball glass filled with ice, stir to combine.
Float orange juice on top.
Enjoy.
Roasted Potatoes and Onions - Easy and Delicious
Category: side-dish
By curryfamily2012

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Ingredients:
2 pounds potatoes, sliced into 1/2-inch-thick pieces
1  onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Directions:
Preheat oven to 450 degrees F (230 degrees C). Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil. Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 474.3
Fat: 37 g
Saturated fat: 4 g
Carbohydrates: 34.3 g
Sugars: 3 g
Dietary fiber: 4.6 g
Protein: 4 g
Sodium: 424.2 mg
America's Best Potato Salad


Ingredients:
russet potatoes, new potatoes, green onions, dill weed, kosher salt, coarse black pepper, red onion, mayonnaise, bacon

Directions:
Partially cook new potatoes just until barely tender. Then smash them to about 1/2 thick.
Partially cook russet potatoes, then slice three lengthwise and scrape out the center to form a “boat.” Reserve contents for later.
Roughly chop other three russets.
Heat oil to 350 degrees and fry the russets to golden brown.
Fry the smashed new potatoes then break them into small pieces.
Cook bacon on a sheet pan in 350 degree oven. Then crumble into bits.
Dice: red and green onions.
Combine: dill, mayo, bacon, red onion, green onion, salt and pepper in a large bowl, mix thoroughly.
All potatoes to cool to room temperature then combine new potatoes and contents from three russets to mayo mixture.
Spoon contents in russet boats and then garnish with green onion and bacon bits.
Grilled Tuna
Category: seafood
By Gordon Holland

Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.

Ingredients:
4 (6 ounce) albacore tuna steaks, 1 inch thick
3 tablespoons extra virgin olive oil
salt and ground black pepper to taste
1  lime, juiced
½ cup hickory wood chips, soaked

Directions:
Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Prep time: 10 mins
Cook time: 6 mins
Total time: 1 hr 16 mins
Yields: 4 servings

Calories: 281
Fat: 11.8 g
Saturated fat: 1.8 g
Carbohydrates: 1.8 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 40 g
Cholesterol: 77.1 mg
Sodium: 644.2 mg
Almond Flour Banana Bread
Category: bread
By Janice

For anyone trying to avoid wheat/grain products, this is for you! A yummy, nutty bread that is wonderful for breakfast and snacks.

Ingredients:
cooking spray
3  eggs, beaten
1 tablespoon apple cider vinegar
3  bananas, mashed
¼ cup coconut oil, melted
¼ cup honey
1 teaspoon vanilla extract
3 cups almond flour
1 teaspoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon salt

Directions:
Preheat oven to 300 degrees F (150 degrees C). Prepare a bread pan with cooking spray. Mix eggs and vinegar together in a bowl; add bananas, coconut oil, honey, and vanilla extract and stir until blended. Sift flour, cinnamon, baking powder, nutmeg and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into prepared bread pan. Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 332.2
Fat: 16.6 g
Saturated fat: 7.6 g
Carbohydrates: 31.7 g
Sugars: 14.4 g
Dietary fiber: 1.4 g
Protein: 19.4 g
Cholesterol: 61.4 mg
Sodium: 218.2 mg
Jj’s Ultimate Sloppy Joes


Ingredients:
ground beef, yellow sweet onion, red bell pepper, tomato sauce, garlic cloves, dried ancho chile powder, chili powder, sweet Hungarian paprika, dry mustard, apple cider vinegar, Worcestershire sauce, molasses, honey, kosher salt, ground black pepper

Directions:
Brown 1-1/2 lbs ground venison with chopped onion, minced garlic, and red pepper. Drain the fat off ( if any ] and add the all ingredients — honey and cocoa should be added last.
Stir and simmer for 1/2 hour and taste. If too vinegary, add brown sugar, if too sweet add a little vinegar — add a little at a time to hone in the taste. Serve on fresh-baked potato rolls, although any hamburger type bun will suffice. Garnish with kosher garlic pickle.
Quick and Deeelish Jam Cake With Caramel Frosting


Ingredients:
cinnamon, buttermilk, applesauce, eggs, raisins, walnuts, unsalted butter, brown sugar, evaporated milk, powdered sugar, vanilla

Directions:
CAKE:
Preheat oven to 350 degrees Fahrenheit.
Prepare three 8" or two 9" round cake pans.
Mix the cake mix and cinnamon together.
Add the buttermilk, applesauce, vegetable oil, eggs, and jam.
Mix thoroughly.
Fold in the raisins and nuts.
Pour batter into pans.
Bake for 22 to 25 minutes or until they spring back when touched lightly in the middle.
Cool for 10 minutes in the pan; invert cakes onto wire cooling racks.
Set aside and prepare frosting.
FROSTING:
Use the butter wrapper to grease the inside of a saucepan.
Over medium heat melt butter and brown sugar together; bring to a boil.
Stir and boil for 2 minutes exactly.
Stir in evaporated milk; bring to boil.
Remove from heat and add powdered sugar and vanilla.
Beat until smooth and creamy.
Not only do I double the recipe, but at the end I put it in a mixing bowl before it cools down and beat it with a mixer. When it starts cooling it will get thicker, so frost cake before it hardens.
I made seven of these yesterday, wrapped them in plastic wrap after they cooled, put them in cake boxes with a bow and a tag and they made WONDERFUL (and very appreciated] presents for family and friends.
Enjoy, and please let me know if you enjoy them as much as we do!
Lobster Caesar Salad


Ingredients:
lobsters, romaine lettuce hearts, frisee, celery root, minced garlic cloves, anchovy fillets, Worcestershire sauce, Dijon mustard, fresh lemon juice, extra virgin olive oil, parmesan cheese, salt, black pepper, olive oil, garlic cloves, fresh parsley, lemon zest, parmesan cheese, chervil

Directions:
In the fridgerator, chill 4 nice dinner plates.
CAESAR DRESSING: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. (Yields approximately 1 cup].
GARLIC CROUTONS: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes]. Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard.
Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels.
Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.
ASSEMBLY: Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside.
Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this.
Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, and chervil Serve immediately.