xiaoxl/recipe_data huggingface dataset:
Sportsman's Appetizer


Ingredients:
ground beef, onion, seasoning salt, black pepper, garlic, mayonnaise, Kittencal's Red Enchilada or Taco Sauce, sharp cheddar cheese, monterey jack cheese, onion, fresh garlic, sour cream, tortilla chips

Directions:
Set oven to 350 degrees.
In a skillet, brown ground beef with onion, garlic, chili flakes, salt and black pepper stirring often until crumbly; drain any fat.
In a small bowl combine mayo and taco sauce; stir in ground beef.
Add 3/4 cup of both cheeses, chopped onion, and fresh garlic.
Season with more salt and pepper to taste if desired.
Transfer to a large oven-proof dish or pie plate; top off with remaining cheeses.
Insert corn or tortilla chips all around the edges of dish Bake for 15-20 minutes.
SO good!
Scrambled eggs and olives


Ingredients:
eggs, onion, salt, pepper

Directions:
Spray a medium saucepan with cooking spray (or use olive oil if you prefer], and cook onion until softened.
Add olives and cook for 1/2 minute.
Beat eggs, salt, pepper and hot pepper.
Add eggs to saucepan and cook until set.
Serve with pita bread.
Bacon Deviled Eggs
Category: appetizers-and-snacks
By SHARON1026

Deviled eggs with bacon and ranch dressing. Easy and tasty. I invented this recipe when I was looking for a new way to make deviled eggs. Week-old eggs peel easier than fresh eggs. You can use precooked bacon if you like.

Ingredients:
12  eggs
6 slices bacon
¼ cup ranch dressing

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 24 deviled eggs

Calories: 60.2
Fat: 4.7 g
Saturated fat: 1.3 g
Carbohydrates: 0.3 g
Sugars: 0.3 g
Protein: 4 g
Cholesterol: 95.7 mg
Sodium: 151.1 mg
Southern Shepherd's Pie


Ingredients:
hamburger meat, onions, garlic, potatoes, whole kernel corn, sweet peas, carrots, cheddar cheese, milk, all-purpose flour, mayonnaise, butter, extra virgin olive oil, ketchup, Worcestershire sauce, salt, pepper

Directions:
Pre-bake pie crusts according to instructions on crusts - or at 400 degrees until light brown, for about 15 minutes. Let cool.
Boil 5 or 6 medium peeled potatoes until tender. Drain and mash with 1/2 cup of milk, 2 tablespoons of butter, 2 tablespoons of mayonnaise, and 1 teaspoon of salt.
Mix with a mixer on high speed until fluffy. When cooled a little, fold in about 1 1/2 cups of grated cheddar cheese.
Dice up onions and saute over medium high heat in a little EVOO and butter with about a tsp of salt.
Add chopped garlic, and continue to cook until onions are tender.
Remove onion mixture.
Brown hamburger in the same pot with about a teaspoon of worcestershire sauce.
Add onion mixture back to pot with 2/3 can of beef consomme and 3 tablespoons of ketchup, a teaspoon of salt and pepper. Cover pot with a tight-fitting lid and cook over medium heat, stirring occasionally, for about 15 minutes.
Mix about 3 tablespoons of all-purpose flour in with the remaining consomme until all lumps are gone. Raise heat until the meat mixture begins to boil. Slowly add the consomme flour while stirring quickly, and continue to stir and boil for about 1 minute after all of the flour is added. Remove from heat.
Fold in the drained corn, peas, and carrots.
Spoon the mixture into the cooled pie crusts.
Pipe the cheddar mashed potatoes on top of the pies to form a decorative top crust.
Bake at 425 degrees for about 15 minutes, or until the potatoes brown on top.
Let cool for about 10 or 15 minutes before serving.
Blue Cheese, Bacon and Pear Brunch Sandwiches
Category: breakfast-and-brunch
By HARLEAGHSGIRL

The original idea for this came from a friend. I varied the type of cheese and bread, and added a finishing step to create these tasty little sandwiches. I used low-sodium bacon, however, I think any bacon would work well. Served with a side salad of mixed greens and fresh berries, this makes a great brunch or light supper sandwich.

Ingredients:
1  Bosc pear, thinly sliced
1 ½ cups apple juice
6 slices bacon
2  rosemary focaccia bread, or other square rolls, split
6 ounces blue cheese, crumbled

Directions:
Place the pear slices in a skillet, and pour in the apple juice. Cook over medium heat until the pears are soft, about 5 minutes. Drain pears and reserve; discard juice. Meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. Drain on paper towels. Crumble and set aside. Preheat the oven broiler. Place the focaccia bread slices on a baking sheet. Divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese. Broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 366.2
Fat: 19.2 g
Saturated fat: 10.1 g
Carbohydrates: 31.7 g
Sugars: 14 g
Dietary fiber: 1.9 g
Protein: 16.9 g
Cholesterol: 47.1 mg
Sodium: 1083 mg
Libbies Skillet Corn Bread


Ingredients:
flour, cornmeal, sugar, baking soda, salt, milk, milk, egg

Directions:
Mix flour, cornmeal, sugar, baking soda and salt together.
Add sour milk, sweet milk, and egg; stir until just combined.
Put a tablespoon lard in a pan like cast iron skillet and let it get hot.
Pour the mixture in the skillet.
Cook for a minute on stove top.
Bake at 425 degrees Fahrenheit for 15 mnutes.
Healthy and Tasty Wraps


Ingredients:
whole wheat tortillas, kalamata olives, feta, alfalfa sprout, red onion, cucumber, carrot, lettuce leaves

Directions:
lay out your tortillas.
spread 2 T hummus down the center of each, staying away from the edge.
divide evenly and stick the olives, feta, sprouts and red onion on the hummus-it works good as "glue".
lay the cucumber, peppers and carrots on the length of other ingredients.
place a piece of lettuce over the top and use it to compress the ingredients as you roll up the wrap.  Don't fold the ends in, it will hold together pretty well without doing that as long as you keep your veggies long.
Schaub Special Sauce


Ingredients:
butter, ketchup, soy sauce, lemon juice, prepared mustard, parsley flakes, pepper

Directions:
Combine all ingredients in a microwave save dish/bowl., Microwave for one minute or until butter is melted., Stir to combine all ingredients.
Super Deluxe Steak Nachos
Category: appetizers-and-snacks
By Chef John

This is one of my all-time favorite party foods. For big games or special events, these nachos should get serious consideration for formulating your snack line-up. I recommend serving this with hot sauce on the side, and lots of beer.

Ingredients:
1 tablespoon vegetable oil
1 (1 1/2-pound) skirt steak or flap steak
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground dried chipotle pepper
2 tablespoons bacon fat
1  yellow onion, diced
1 teaspoon salt, divided
½ teaspoon dried oregano
2 (15 ounce) cans pinto beans, rinsed and drained
1 ½ cups water or chicken broth, plus more as needed
1 (14 ounce) bag corn tortilla chips
12 ounces shredded Cheddar cheese
12 ounces shredded Monterey Jack cheese
1  avocado - peeled, pitted and diced
½ cup chopped white onion, or to taste
2  ripe tomato, chopped, or more to taste
1  jalapeno pepper, seeded and minced
½ cup sour cream, for topping
½ cup chopped fresh cilantro

Directions:
Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest. Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely. When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings. Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low. Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat. Preheat oven to 450 degrees F (230 degrees C). Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese. Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes. Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 55 mins
Yields: 16 servings

Calories: 418.7
Fat: 26.9 g
Saturated fat: 11.9 g
Carbohydrates: 25.8 g
Sugars: 1.7 g
Dietary fiber: 4.4 g
Protein: 20 g
Cholesterol: 57.6 mg
Sodium: 771 mg
Easy Beer Batter
Category: everyday-cooking
By chrisBadenoch

First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.

Ingredients:
2 cups self-rising flour
1 (12 fluid ounce) can or bottle beer

Directions:
Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 259.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 49.5 g
Sugars: 0.1 g
Dietary fiber: 1.7 g
Protein: 6.6 g
Sodium: 797.3 mg
Missouri Mix


Ingredients:
all-purpose flour, double-acting baking powder, powdered milk, powdered milk, salt, shortening

Directions:
Stir baking powder, dry milk, and salt into the flour.
Using an electric mixer, mix shortening into the flour mixture until all the particles of shortening are thouroughly coated and the mixture resembles coarse cornmeal.
Store in an airtight container in a cool dry place. No need to refrigerate.
Blueberry Citrus Bread


Ingredients:
whole wheat flour, all-purpose flour, ground cinnamon, baking soda, salt, ground nutmeg, honey, eggs, olive oil, unsalted butter, vanilla extract, unsalted peanuts, blueberries

Directions:
Set the oven to 350°F Grease or apply parchment paper to a circular pan.
In a large bowl, mix in flours, spices, soda, and salt.
In a separate bowl, mix the mashed bananas with the yuja cha (or honey], eggs, oil, greek yogurt, butter, and vanilla extract. Once they are just blended, pour into the dry mix.
Mix the dry and wet ingredients until they have just combined. Afterwards, pour the assorted blueberries, dried apricots and peanuts into the mix. Mix these assortments to prevent them from clumping together when baking.
Pour the batter into the prepared pan and set a timer for 50 minutes to an hour.
All-Purpose No-Salt Seasoning Mix
Category: uncategorized
By PJango

I got this recipe from my mother-in-law, Helen. I make it up in big batches. It's scrumptious on most everything, I use it often, and I make it for teacher gifts also.

Ingredients:
1 tablespoon garlic powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 ¼ teaspoons dried savory
1 ¼ teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
¼ teaspoon cayenne pepper

Directions:
Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 6.8
Fat: 0.1 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 1.1 mg
Lemon Cream Chicken


Ingredients:
all-purpose flour, salt, fresh ground black pepper, boneless skinless chicken breast halves, butter, chicken broth, all-purpose flour, lemon juice, fresh mushrooms

Directions:
In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8 to 9 minutes on each side or until juices run clear. Remove chicken and keep warm.
Add broth to the pan drippings. Bring to a boil over medium heat and stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.
Marinated Carrot Strips


Ingredients:
carrots, red wine vinegar, sugar

Directions:
With a vegetable peeler, peel carrots, halve lengthwise, then cut into 2 by 1/4 inch strips.
In a medium saucepan of boiling salted water, cook carrots 2-3 minutes, until bright orange and just slightly softened.
Drain and rinse briefly under cold running water.
Place warm carrot strips in a small bowl. Add vinegar and sugar; toss to combine.
Cover and refrigerate until ready to serve. Drain before serving.
Caramel Crackles


Ingredients:
marshmallows, butter

Directions:
Combine caramels, cream butter & marshmallows in a saucepan, stir over low heat without boiling, until the marshmallows and caramels have melted and the mixture is smooth.
Combine rice bubbles and coconut in a bowl and stir through the melted mixture.
Spoon into patty cases and refrigerate several hours until firm.
Better Biscuits


Ingredients:
all-purpose flour, baking powder, sugar, cream of tartar, salt, shortening, butter, milk

Directions:
Preheat oven to 450 degrees F.
Sift together all dry ingredients in a medium size bowl.
Stir ingredients to ensure ingredients are evenly dispearsed.
Cut in shortening and butter until mixture looks like small peas or crumbs.
Make a well in the center of the dry ingredients and add all milk at once in the well.
Stir just until dough starts to stick together.  (The key to fluffy biscuits is little handeling].
Transfer dough onto a floured board.
Sprinkle dough and hands with flour to prevent sticking.
Kneed dough gently 8 - 10 strokes; add flour little by little as needed to keep from sticking.
Shape dough into a large rectangle about 1/2 inch thick using your hands.
Cut using a large knife into squares; don't slide knife through, gently lift up.
Place biscuits onto ungreased baking sheet about 1/2 inch apart, buiscuts will rise double its orginal size.
Bake for about 10 minutes until tops begin to brown.
Serve warm or cold with butter, honey, or fruit preserves.
Store in an air-tight container.
No Bake Cookies V
Category: desserts
By bybet2

An easy cookie for kids to make. Cocoa, peanut butter, and oatmeal make a chewy delicious cookie with some nutritional value.

Ingredients:
2 cups white sugar
¼ cup unsweetened cocoa powder
½ cup milk
½ cup margarine
1 teaspoon vanilla extract
1 pinch salt
½ cup chunky peanut butter
3 cups quick cooking oats

Directions:
In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Prep time: 15 mins
Cook time: 1 min
Total time: 1 hr 20 mins
Yields: 3 dozen

Calories: 115.7
Fat: 4.9 g
Saturated fat: 0.9 g
Carbohydrates: 17 g
Sugars: 11.7 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 0.3 mg
Sodium: 57.7 mg
Green Chili Sauce


Ingredients:
bacon grease, shortening, flour, chicken broth, green chili peppers, cumin, black pepper, salt, sugar, water

Directions:
In a large skillet mix shorting and flour and cook over medium heat stirring constantly under flour is light brown.
Add chicken broth and stir until mixed well and lightly thick.
Add all other ingredients and stir until mixed well and till it is smooth and lightly thick.
Morning Delight


Ingredients:
carrot, sweet apple, fresh strawberries

Directions:
Place washed and peeled carrot in your juicer, save pulp if you like for a later use(good in soup].
Insert apple into juicer.
Add washed and hulled strawberries.
Pour into a glass and stir.
Drink! Enjoy!
My Coq Au Vin


Ingredients:
chicken legs, onion, carrot, celery, flour, dry red wine, tomato paste, garlic cloves, dried thyme, bay leaf, bacon, button mushroom, parsley

Directions:
In a heavy saucepan or dutch oven heat 2 Tbsp of the oil over medium heat. Brown the chicken well on both sides in batches if you have to. Remove chicken and set aside when done.
Add chopped onion, carrot, celery and cook till softened. About 3 to 5 minutes. Add flour and cook stirring for about 2 minutes until browned.
Stir in the wine, stock, tomato paste, garlic, thyme and bay leaf. Bring to a boil. Return chicken to the pan, reduce heat to low, cover and simmer for 30 minutes.
While this is simmering boil some water in a saucepan and add pearl onions. Boil for 3 minutes, drain and run under cold running water. Peel and trim.
In a heavy skillet cook bacon until crisp and brown. Remove, drain fat. Wipe clean the skillet and add the remaining oil over medium heat, add pearl onion and cook until brown all over, about 3 to 5 minutes. Remove and set aside. Add mushrooms to skillet and brown lightly for about 3 minutes. You might need to add extra oil.
Add pearl onions and mushroom to chicken mixture. Simmer covered for 15 minutes or until onions are tender and chicken is no longer pink. Remove bay leaf, season with salt and pepper to taste. I like to transfer this to a serving platter then sprinkle with cooked bacon and fresh parsley.
How to Cook a Turkey
Category: meat-and-poultry
By Chef John

The biggest myth in all of American cookery is that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. Even if this is your first time, don't play scared, this will work! There is nothing to fear but the fear of dry turkey itself.

Ingredients:
1  onion, coarsely chopped
1 stalk celery, coarsely chopped
1  carrot, coarsely chopped
1 (12 pound) whole turkey, neck and giblets reserved
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
3 tablespoons butter
4 sprigs fresh rosemary
½ bunch chopped fresh sage

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place onion, celery, and carrot in a large, shallow roasting pan. Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels. Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute. Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine. Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 45 mins
Yields: 1 whole turkey

Calories: 355
Fat: 17.2 g
Saturated fat: 5.5 g
Carbohydrates: 1.5 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 45.5 g
Cholesterol: 136 mg
Sodium: 603.5 mg
Lemony Zest Sour Cream Muffins


Ingredients:
flour, baking powder, sugar, baking soda, butter, egg, sour cream, milk, lemon juice, fresh lemon zest

Directions:
Heat oven to 400 degrees F.
Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
Beat egg in a small bowl; add sugar, lemon zest, lemon juice, sour cream and milk.
Add to flour mixture, mixing just until moistened.
Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
Bake for 15 minutes or until lightly browned.
Detroit Boogaloo Wonderland Sloppy Joes!


Ingredients:
ground beef, salt, pepper, onions, garlic, ketchup, cider vinegar, Worcestershire sauce, brown sugar, dried thyme, mustard powder, chili powder, pepper

Directions:
Brown ground beef with salt & pepper till liquid disappears but grease is still greatly present.
Add onion and saute for 2 minutes.
Add garlic and saute for 2 minutes till beef mixture just turns coca cola color.
Add all remaining ingredients and simmer on low for 15-60 minutes, till desired thickness.
Best with American cheese!
Mango Cake


Ingredients:
mango puree, butter, brown sugar, bicarbonate of soda, sultana, plain flour, self-raising flour, nutmeg, cinnamon, mango

Directions:
Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
Add bi-carb soda and sultanas, stir well and cool slightly.
Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
Once cooked, allow cake to cool and ice with lemon icing.
Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.