xiaoxl/recipe_data huggingface dataset:
Pine Melon Crush


Ingredients:
watermelon, pineapple

Directions:
Peel the fruits, cut to size and pass through the juicer.
Pour the mixture into a shallow tray and freeze until semi solid.
Break up with a fork.
Refreeze until solid again, then break up with a fork again and place in serving glasses.
Serve with a spoon.
Smirnoff & Energy Drink


Ingredients:
character(0]

Directions:
"In a glass with ice, add Smirnoff No.21 Vodka and energy drink."
Pork Roast


Ingredients:
salt, brown sugar

Directions:
Mix the brown sugar and salt together.
Get a sharp knife out and score the roast with diamond cuts, on the fat cap on the roast. Try not to get down to the meat.
Rub the salt/sugar mixture well into the score marks, and all over the entire roast. Wrap well in cling wrap, and refrigerate for at least 12 hours, up to 24. Place on rack sprayed with Pam in a shallow roasting pan, add a quart of water to the pan.
Bake for approximately 5 hours at 325 degrees until the temp register 190. Let stand while you make your favorite gravy.
Beef and Potato Burritos


Ingredients:
ground beef, chili powder, garlic powder, onion, frozen southern style hash brown potatoes, cheese, salsa, TABASCO® brand Chipotle Pepper Sauce, flour tortillas

Directions:
Mix ground beef, chili powder, garlic powder, and onion together until fully combined.  Cook over medium high heat until thoroughly browned, drain. At this point, you can cool and freeze this mixture to put the burritos together another day, or use for tacos or enchiladas, or whatever.
Bake hash browns at 350 degrees for one hour.
Combine meat mix, hashbrowns, cheese, salsa, and tabasco in a large bowl.
Warm tortillas in microwave slightly until pliable.
For each burrito, place one cup of mixture on tortilla, roll up and wrap in aluminum foil if you plan on freezing.
To reheat, remove foil and microwave for 3 minutes on high.
Spaghetti Squash "carbonara"  (Diabetic)


Ingredients:
spaghetti squash, bacon bits, fat-free evaporated milk, egg substitute, parmesan cheese, salt, white pepper, ground nutmeg

Directions:
Preheat the oven to 350 degrees F. Pierce the squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft.
Remove from the oven and let stand for 5 minutes.
Split the squash lengthwise; remove the seeds.
Using a fork, shred the squash strands into a bowl.
Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.
Jackfruit Pulled "Pork"
Category: everyday-cooking
By SarahVictoria

For vegans and anyone else who wants an interesting and healthy version of pulled pork. It satisfied the craving of this 9-year vegetarian. You may eat this right away by making a sandwich with coleslaw or however you choose, but it is best to let it sit overnight in the refrigerator. Then, reheat it. This is especially important if you do not have a slow cooker and choose to cook it in a skillet instead.

Ingredients:
2 tablespoons olive oil
¼ cup chopped Vidalia onion
3 cloves garlic, minced
3 pounds young green jackfruit packed in water, drained
2 cups barbeque sauce, or more to taste

Directions:
Heat oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes. Transfer jackfruit mixture to a slow cooker; cover with barbeque sauce. Cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.

Prep time: 10 mins
Cook time: 6 hrs 13 mins
Total time: 6 hrs 23 mins
Yields: 8 servings

Calories: 207.3
Fat: 7.6 g
Saturated fat: 0.5 g
Carbohydrates: 31.5 g
Sugars: 16.5 g
Dietary fiber: 2.5 g
Protein: 0.1 g
Sodium: 1040.3 mg
Inside-Out Spaghetti Pie


Ingredients:
evaporated milk, small onion, salt, ground pepper, ground beef, spaghetti, butter, egg, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350°F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160°F]. Carefully tilt dish and drain off fat.
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
Spread half of the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining 1/2 cup mozzarella cheese.
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent over browning.] Let stand for 15 minutes before serving.
Easy Classic Goulash
Category: main-dish
By Dawn Bohler

This version of classic American beef goulash makes an easy one-pot meal for the whole family. We love it.

Ingredients:
2 pounds lean ground beef
2 large yellow onions, chopped
6 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 cups water
½ cup sofrito sauce (such as Goya®)
3 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
1 tablespoon seasoned salt, or to taste
3  bay leaves
2 ½ cups uncooked elbow macaroni

Directions:
Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes. Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes. Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 442.4
Fat: 18.1 g
Saturated fat: 6.4 g
Carbohydrates: 41.5 g
Sugars: 10.2 g
Dietary fiber: 4.8 g
Protein: 28.3 g
Cholesterol: 68.6 mg
Sodium: 1270.8 mg
Capellini With Tomatoes, Garlic, and Basil


Ingredients:
olive oil flavored cooking spray, garlic, fresh tomatoes, fresh basil leaf, kosher salt, fresh ground pepper, olive oil, parmesan cheese

Directions:
Lightly coat a heavy nonstick skillet with cooking spray.
Place over medium heat and add the garlic slices.
Cook slowly until garlic is lightly and evenly browned.
Reduce heat to low and add tomatoes, basil, salt (if using], and pepper.
Cook just until the tomatoes are heated through, about 3 minutes.
Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
Drizzle pasta with olive oil and toss to evenly coat.
Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
Serve at once, tossing the mixture as you serve.
Wholegrain Pasta Stuffed Cucumbers With Asian Sauce


Ingredients:
lebanese cucumbers, spaghetti, tamari, rice vinegar, spring onions, salt

Directions:
Cut cucumbers into 1 to 1 1/2 inch pieces.
With sharp knife, cut circular hole into the cucumber.
NOTE: Do not go all the way through the cucumber.
Scoop out the pulp with a melon baller.
Cook pasta in boiling salted water for 7 minutes; drain.
In small bowl, combine sesame oil, tamari, rice wine vinegar and slice spring onions; combine well.
Fill cups with mixture and top with extra spring onions. (optional].
ENJOY!
Caramel Pecan Dream Bars


Ingredients:
margarine, butter, egg, sweetened condensed milk, egg, vanilla, pecans

Directions:
Heat oven to 350 degrees F.
Grease 13x9 inch pan.
In large bowl, combine cake mix, margarine and egg.
Mix at highest speed until crumbly.
Press into prepared pan.
In small bowl, beat milk, egg and vanilla until blended.
Stir in pecans and toffee bits chips.
Pour over base in pan; spread to cover.
Bake at 350 degrees for 25-35 minutes  or until light and golden brown.
Center may appear loose but will set upon cooling.
Allow bars to cool completely before cutting.
Peppy Bean Dip


Ingredients:
sour cream, salsa, garlic clove, cheddar cheese

Directions:
Mix everything together well., Cover and chill until serving.
Grab 'n' Go Crispy Granola Bars


Ingredients:
rolled oats, wheat germ, ground flax seeds, cinnamon, salt, honey, pure vanilla extract, chocolate chips, raisins

Directions:
Preheat oven to 300*F.
Line a 9" square  or 13x9" bakiing pan completely with foil or parchment paper and butter the foil(or spray with cooking spray].
In a medium bowl, combine oats, almonds, wheat germ, ground flax seeds, cereal, fry milk, cinnamon, and salt. Mix in the oil, honey, vanilla, and the optional chocolate chips and fruit, if using.
Mix well, then pour into the prepared baking pan. Press down with the palm of your hand, evenly distributing the mixture into the corners of the dish and bake for 15-18 minutes. Check occasionally to prevent burning.
Remove from the oven and using the foil to help you, lift the giant bar out of the pan. Place on a flat surface and while still warm, cut into small bars.
Store in an airtight container fo up to a week, or freeZe in plastic bags. Enjoy!
Coconutty Carrots


Ingredients:
carrots, butter, salt, ground nutmeg, flaked coconut

Directions:
Steam/boil the sliced carrots until fork-tender; drain well.
Gently toss the hot carrots with the remaining ingredients.
Pour into a serving bowl; serve.
Mushroom and Chorizo on Toasted Sourdough


Ingredients:
olive oil, chorizo sausage, butter, garlic cloves, creme fraiche, parsley

Directions:
Pan fry the bread in 3 tbs of the olive oil and drain on absorbent kitchen paper and keep warm. (If you prefer you can grill or even toast the bread without the oil.].
Cook the chorizo in a hot pan without oil until well browned, Remove from pan and drain on absorbent kitchen paper and keep warm.
Using a clean pan, heat the remaining 1 tbs of oil with the butter. Add garlic and mushrooms and cook, stirring for about 5 minutes or until mushrooms just start to soften, add the creme fraiche and let bubble without boiling for approx 3 minutes. Stir in the parsley, reserving a little for garnish.
Spoon 4 even amounts mushrooms mixture  onto the 4 toasted sourdough slices and arrange chorizo on top.
Sprinkle with the reserved parsley and serve.
Brownie Points!


Ingredients:
flour, baking soda, salt, vanilla, sugar, egg

Directions:
Preheat oven to 325°F.
Lightly spray a 9-inch square pan with oil.
In small bowl, combine flour, baking soda, and salt; set aside.
In large bowl, combine chocolate chips and vanilla.
In saucepan, combine oil, sugar, and 2 Tbsp of water. Bring the mixture to a boil. Pour hot mixture over the chips and stir well. Add egg and egg white, and stir. Mix in the flour mixture. Pour the batter into the pan and spread evenly.
Bake for 20- 25 minutes. Make sure not to overcook! These should be slightly underdone for nice, chewy brownies. Cut while still warm from the oven into 1-inch squares (or diamonds], and cool before removing from pan.
Cheese Dip - Spicy


Ingredients:
Velveeta cheese, Rotel Tomatoes, sausage

Directions:
Cube the cheese and place into a microwave safe bowl., Add the tomatoes and sausage., Microwave for three minutes., Stir then if needed microwave two more minutes., Serve with tortilla chips.
Raspberry and Mint Sorbet


Ingredients:
frozen raspberries, water, water, of fresh mint, sugar, water

Directions:
Combine raspberries, mint and water in a bowl (or food processor] and blend until smooth.
Pour the liquid into an airtight container and refrigerate at least 8 hours, or until thoroughly chilled.
Meanwhile, combine sugar and water in a saucepan and bring to a boil over medium high heat. Stir until all sugar has dissolved, approximately 10 minutes.
Transfer the pan to an ice bath and stir until chilled. Keep chilled until ready to use.
Combine Raspberry and Syrup mixture.
Affix the freeze bowl to stand mixer and set up for use (per manufacturers instructions].
Set it going on Stir (speed 1] and pour the mixture into the freeze bowl, leaving stir setting going between 7-12 mins or until it is at your desired consistency.
Immediately transfer mixture into a container for freezing and freeze for at least 2 hours before serving.
Strawberries and Icecream


Ingredients:
strawberry, ice cream, chocolate

Directions:
"Husk and wash strawberries, leave to dry, cut in half and place in dessert bowls, add a scoop or two of vanilla ice cream and dribble over the chocolate sauce. Serve Immediately with chocolate scrolls."
Bacon and Egg Tacos


Ingredients:
bacon, eggs, baking powder, ground black pepper, salt, butter, cheddar cheese, green onions, tortillas, salsa

Directions:
In a skillet cook the bacon until crisp; remove to a plate (you may drain the fat or leave a few tablespoons in the skillet and omit the butter].
In a bowl whisk the eggs with cream, baking powder, salt and pepper until well combined, then add in the cooked bacon.
Heat 2 tablespoons butter over medium-high heat until sizzling.
Pour the egg mixture into the skillet and cook until almost firm but still slightly watery.
Add in the cheese and cook gently stirring until the eggs are just cooked and the cheese has melted.
Spoon about 1/4 cup or a little more down the center of each warm tortilla, then sprinkle a small amount of green onions (if using] over the egg mixture.
Fold the sides of the tortilla over the filling.
You may place the rolled tortillas in a baking dish, cover with foil and keep warm in the oven until ready to serve.
Serve with salsa.
Italian Holiday Frittata


Ingredients:
provolone cheese, eggs, romano cheese, black pepper

Directions:
Preheat oven to 375°F.
Brown, drain and crumble sausage, set aside.
Prepare a 9x13" pan by spraying with olive oil pan release. (you can use regular flavor].
Prepare dish by layering sausage, red peppers and cheese, until all ingredients are finished.
Beat egg, roamano cheese and pepper together, pour over layered items.
Bake for 50 minutes covered.
Uncover spoon sauce over top of casserole and bake uncovered for 15 minutes or until completely cooked.
Remove from oven, let sit for 15 minutes covered cut and serve.
The Ultimate Cookies


Ingredients:
butter, flour, baking soda, sugar, oatmeal, chocolate chips, brown sugar, salt, eggs, baking powder, walnuts, pecans, vanilla

Directions:
Measure oatmeal and blend in a blender to a fine powder., Cream the butter and both sugars., Add eggs and vanilla., Mix together with flour, oatmeal, salt, baking powder, and soda., Add chocolate chips, Hershey bar, and nuts., Roll into balls, and place 2" apart on a cookie sheet., Bake for 10 mins., at 375.
Squash Casserole with Cream of Chicken Soup
Category: side-dish
By Ladysmom

This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.

Ingredients:
1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced
1  onion, thinly sliced
1  carrot, grated
1 (10.75 ounce) can  condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup butter
7 ½ ounces herbed dry bread stuffing mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside. Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan.  Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash. Bake for 30 minutes, until golden brown and bubbly.

Yields: 8 servings

Calories: 423.4
Fat: 32.3 g
Saturated fat: 19.2 g
Carbohydrates: 29.1 g
Sugars: 5.3 g
Dietary fiber: 2.2 g
Protein: 6.2 g
Cholesterol: 76.8 mg
Sodium: 858.3 mg
Filet of Fish Stuffed With Spinach and Feta


Ingredients:
flounder fillets, frozen spinach, extra virgin olive oil, garlic clove, onion, feta cheese, parmesan cheese, nutmeg, paprika, oregano

Directions:
Heat oil in saucepan.
Add garlic and onion and saute for a minute or two.
Add spinach to pan.
Saute until all water evaporates.  About 3 minutes.
Take off heat.  Add feta and parmesean.  Season with nutmeg, salt and pepper.
Set aside to cool.
Season fish with salt and pepper.
Place about 2 tablespoons of filling onto the center of each piece of fish.
Roll fish aroung stuffing.
Place fish seam side down into baking dish.
Drizzle with olive oil (if desired].
Sprinkle fish with oregano and paprika.
Bake at 400 degrees uncovered for 30 minutes or until fish flakes easily with a fork.
Limon Splash


Ingredients:
cranberry juice, lemon twist

Directions:
Pour the ingredients in a cocktail shaker with ice., Shake well., Strain into a sour or highball glass., Shake your booty!, Enjoy.
Tokyo Side Car


Ingredients:
"Cointreau liqueur"

Directions:
Add all the ingredients to a cocktail shaker and fill with ice., Shake, and strain into a chilled Martini glass.
Dutch Oven Apple Butter


Ingredients:
apples, brown sugar, apple cider, cinnamon, kosher salt, nutmeg, ginger

Directions:
Peel and core your apples, afterwards they should weigh about 2 pounds. I used 6 medium sized apples. You can use any kind of apple or a mixed variety. Cut them into large chunks and add to food processor. Pulse until you have small chunks. You may have to do this in batches if your apples don’t all fit. Move apples to a dutch oven.
Stir in remaining ingredients to dutch oven and bring to a boil. Once it comes to a boil, turn down to low heat and cook for 2-3 hours. Stir about every 30 minutes.
Turn off heat and scoop the apple mixture into a blender. Blend on high until smooth. You can add a teaspoon or two of apple cider to thin if needed. Allow to cool and store in an airtight container in the fridge.
Lemon Granita


Ingredients:
fresh lemon juice, water, sugar, lemons, zest of

Directions:
Chill a rectangular metal baking pan (15 x 9 x 2] in the freezer.
Combine all ingredients in a blender or a large food processor until sugar dissolves (~1minute].
Pour the mixture into the baking pan and freeze about 30 minutes, or until crystalls begin to form.
Stir the mixture with a fork to loosen crystals; the goal is to evenly mix the crystals in the liquid.
Break up any large clumps.
place the pan back in the freezer and repeat the above step about every 20 minutes until the consistency is that of crushed ice (usually about 2 hours, depending on the freezer].
Serve immediately.
This can also be stored in an airtight container in the freezer.
Knott's Berry Farm Fried Chicken


Ingredients:
frying chickens, salt water, flour

Directions:
Soak chicken for at least 1 hour and pat dry.
Coat each piece of chicken with flour and shake off any excess flour.
Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
Cover and fry for 45 minutes or until golden brown and juices run clear.
Remove chicken when done and drain on paper towels.
A-1 Beef Wellington Pockets #A1


Ingredients:
prepared mustard, olive oil, butter, mushrooms, onions, onion, puff pastry, egg, water

Directions:
Mix the A-1 and mustard and marinade the steak in it for 30 minutes.  Grill steak or heat skillet and sear the steak to desired doneness. Set aside to rest.
Heat the butter and 1 tablespoon olive oil in a 10-inch skillet. Add the mushrooms and onions and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Put a pastry square on the work surface. Spoon the mushroom mixture a little off center of the   pastry square. Slice the steak and place slices on top of the mushroom mixture.  Top with a slice of goat cheese.
Mix egg and water in a bowl and brush the egg wash on edges of pastry before folding for a better seal. Fold the pastry over the filling and press all edges with a fork to seal.  Brush tops with remaining egg wash.
Heat oven to 350 and bake until golden brown on both sides, approx 10 minutes. Serve.
Pink Lemonade Cake


Ingredients:
eggs, buttermilk, water, cream cheese, white sugar, confectioners' sugar, Cool Whip

Directions:
Spray three 9 inch round baking pans with cooking spray. Mix all ingredients with an electric mixer. Bake at 350 for 22 minutes or until knife comes out clean. Cool completely before icing.
To make the icing, Mix all except Cool Whip with electric mixer then fold in the Cool Whip. Ice cake.
Lemon Garlic Brocco Slaw


Ingredients:
sweet whole kernel corn, chickpeas, broccoli coleslaw mix, green bell pepper, plain yogurt, fresh lemon zest, fresh lemon juice, canola oil, honey, pepper, crushed red pepper flakes, dried oregano, ground coriander, garlic cloves

Directions:
In a large bowl;  mix corn, chick peas, brocco slaw, bell pepper, and jalapeno.
In a small bowl;  mix together the yogurt, lemon zest, lemon juice, oil, honey, balsamic, Lawry's, pepper, red pepper flakes, oregano, coriander, and garlic.
Pour lemon mix into slaw mix and toss to coat.
Chill to let the flavors meld together then enjoy!
Cheesy Hamburger Skillet (Or Helper, Goulash, Cowboy Stuff)


Ingredients:
ground beef, onion, Rotel Tomatoes, tomato sauce, pinto beans, chili powder, elbow macaroni, cheese, water

Directions:
Cook the elbow macaroni according to package directions., Meanwhile, in a large skillet, cook the ground beef and onions., Drain the meat mixture., Add tomato products and beans, undrained., Add water if needed and chili powder and simmer for 15 minutes., Add the cooked macaroni and reheat to a simmer., Taste and adjust salt and pepper., Stir in 1 cup of cheese and melt., Add remainder of cheese to top and remove from heat.
Homemade Granola Without Nuts


Ingredients:
brown sugar, water, oatmeal, honey, cinnamon

Directions:
Place brown sugar and water in a large microwavable bowl and dissolve the sugar in the water for 2-3 minutes (I stir after each minute to check on the progress].
Add the oatmeal and mix until well coated. Add honey or cinnamon or any other ingrediens you desire. Mix well.
Line a couple cookie sheets with parchment paper. (Cookie sheets wih sides will make it easier to stir.] Place the oatmeal mixture in a thin layer onto sheets.
Bake at 275 for one hour, stirring every 15 minutes.
Let cool and place into air tight container. Will keep for about 2 weeks.
Jamaican Beans and Rice


Ingredients:
chicken thighs, coconut oil, onion, curry powder, dried thyme, long grain brown rice, coconut milk, chicken broth, black beans, dark red kidney beans, green beans

Directions:
Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
Salt and pepper the chicken thighs and place them in the pan, skin side down.
Brown both sides of the chicken thighs and then remove from the pan and keep warm.
Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
Add rice and stir to coat the rice with the oil and seasonings.
Add the liquid to the pan and raise heat to high.
Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
Remove chicken from the rice and remove skin and bones.
Shred meat and return to the rice.
Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
Serve with pineapple or mango chutney and a big green salad!
Strawberry Whipped


Ingredients:
fresh ginger, lime, mint leaves, strawberry, vodka, seltzer water

Directions:
Muddle the ginger, simple syrup, lime, mint, and strawberry in the bottom of a shaker.
Add ice and vodka.
Strain over ice, and top with a splash of seltzer.
Garnish with a strawberry or mint sprigs.