xiaoxl/recipe_data huggingface dataset:
Savory Sausage Loaf


Ingredients:
pork sausage, onions, ketchup, mustard, egg, milk

Directions:
Mix the sausage with the bread or cracker crumbs., Add the onion, ketchup, horseradish, mustard and egg., Moisten with the milk., Shape the mixture into a free-form loaf and bake at 350°F for 1 hour.
Pork Chop and Potato Bake


Ingredients:
milk, sour cream, onion, seasoning salt, black pepper, cheddar cheese

Directions:
Brown chops in greased skillet.
Sprinkle with seasoned salt and set aside.
Combine soup, milk, sour cream, pepper and seasoned salt.
Stir in potatoes, 1/2 C cheese and 1/2 of the onion.
Spoon mixture in a 9 x 13 baking dish.
Arrange pork chops over potatoes.
Bake, covered at 350 for 40 minutes.
Top with remaining cheese and onions; bake, uncovered for 5 more minutes.
Realemon Lemon Squares


Ingredients:
flour, butter, powdered sugar, eggs, sugar, flour, salt, ReaLemon juice

Directions:
Cream together ingredients for crust and press into 9 x 13-inch pan., Bake for 20 minutes at 350 degrees., Mix together filling ingredients and pour over first layer., Bake 25 minutes., Sprinkle with powdered sugar while warm.
Baked Tomato Mac n Cheese Casserole
Category: main-dish
By Goodfella

Kids and adults will find this mac-n-cheese recipe to be delicious and a bit different. Tomatoes give the sauce a slight pinkish color and a flavor that is hard to top.

Ingredients:
1 (16 ounce) package elbow macaroni
1 (28 ounce) can petite diced tomatoes
6 tablespoons butter
¼ cup flour
1 quart half-and-half
2 cups chicken broth
4 cups shredded mild Cheddar cheese
2 cups shredded sharp white Cheddar cheese
fresh ground black pepper to taste
1 sleeve buttery round crackers (such as Ritz®), crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat. Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes. Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers. Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 889
Fat: 55.4 g
Saturated fat: 32.9 g
Carbohydrates: 62.6 g
Sugars: 5.3 g
Dietary fiber: 3 g
Protein: 34.1 g
Cholesterol: 156.3 mg
Sodium: 922.4 mg
SPAM Jambalaya


Ingredients:
onion, green bell pepper, celery, diced tomatoes, low sodium chicken broth, dried thyme, bay leaf, long grain rice, parsley

Directions:
In a large non-stick skillet over medium heat,saute' spam,onion,green pepper,celery,and garlic until all vegetables are tender.
Except for rice and parsley( if using ], add remaining ingredients.
Bring to a boil and add rice.
Cover, and reduce heat and simmer for 20 minute or until rice is done.
Remove bay leaf, and sprinkle with parsley ( if using].
Banana Lumpia


Ingredients:
bananas, sugar, cinnamon, canola oil

Directions:
Combine sugar and cinnamon in a bowl and coat bananas with the mixture.
Take 1 spring roll wrapper and place 1 banana strip on bottom â…“ of wrapper. Fold in left and right side and roll up from bottom.
Deep-fry on each side until golden brown. Drain on paper towels and serve while still warm.
Mediterranean Tuna Pasta Salad


Ingredients:
lemon juice, red wine vinegar, light olive oil, sugar, dried oregano, salt, fresh coarse ground black pepper, medium pasta shells, cucumber, red onion, grape tomatoes, kalamata olives, albacore tuna in water, feta cheese

Directions:
Whisk dressing ingredients together in a small bowl.  Set aside.
Cook pasta according to package directions.  Drain and rinse under cold running water.  Drain again.
Place pasta in a large bowl.  Add vegetables, olives, salad greens and tuna.  Pour on vinaigrette, toss to coat.
Sprinkle with feta cheese.
Mud-Slide Ice Cream Cake


Ingredients:
butter, margarine, eggs, vanilla ice cream

Directions:
Heat oven to 350°F (or 325°F if using dark or nonstick pan]. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
In large bowl, mix cake mix, butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will appear dry and cracked]. Cool completely, about 1 hour.
Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.
Aunt Rose's Fried Oven Chicken


Ingredients:
frying chickens, flour

Directions:
Cut frying chicken up in pieces.
Salt and pepper.
Roll in flour.
Brown chicken in skillet.
After browining, put in open roaster at 325 degrees for 1 hour and it comes out really nice.
If in longer seems to get too crisp.
Cinnamon Coffee Cake


Ingredients:
shortening, white sugar, eggs, sour cream, vanilla, flour, baking powder, baking soda, salt, brown sugar, cinnamon

Directions:
Cream together white sugar and shortening.
Beat in the eggs, then stir in sour cream and vanilla.
Add flour, baking powder, baking soda, and salt.
Stir until just wet, then pour half the batter into a well greased bunt pan Sprinkle on half of the topping mixture.
Layer the other half of the batter ontop and then the rest of the topping.
Bake at 350 degrees F for 40-50 minutes or until a toothpick pulls out clean.
BBQ Bacon Ranch Dip
Category: meat-and-poultry
By IRISHGINA74

I got this recipe for a six layer dip from my Aunt, who always makes this for parties and movie nights. The flavors of BBQ Sauce and cool ranch and bacon blend together in this perfect dip!!

Ingredients:
7 slices bacon
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
½ cup barbeque sauce
1  green bell pepper, chopped
1  tomato, chopped
1 ½ cups shredded sharp Cheddar cheese

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside. Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese.  Cover and chill for 1 hour before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 16 servings

Calories: 181
Fat: 15 g
Saturated fat: 8.9 g
Carbohydrates: 5.3 g
Sugars: 2.5 g
Dietary fiber: 0.3 g
Protein: 6.4 g
Cholesterol: 46.3 mg
Sodium: 451.6 mg
Costa Del Sol


Ingredients:
apricot brandy, triple sec

Directions:
Shake the gin, apricot brandy and triple sec vigorously over ice cubes until well frosted.
Strain into a chilled cocktail glass or lowball glass.
Papaya Salsa


Ingredients:
papaya, red bell pepper, green bell pepper, fresh cilantro, fresh lime juice, red pepper flakes

Directions:
Peel, split, and seed papaya; chop coarsely.
Mix together all ingredients in a bowl.
Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.
Awesome Chicken Wings


Ingredients:
chicken wings, low sodium soy sauce, ketchup, light brown sugar, cider vinegar, Dijon mustard, onion, pepper, garlic powder, salt

Directions:
Preheat oven to 400°.
Lightly grease an 11' x 15" baking pan.  Place chicken wings in a single layer in the prepared pan.  Bake wings at 400° for 35-45 minutes or until juices are running clear and/or beginning to brown; remove from oven and drain off excess liquid/fat.
While the wings are in the oven, place all remaining ingredients in a saucepan over low-medium heat.  Simmer for 15 minutes; stirring often.
Pour the sauce over the cooked drained wings in the baking pan.  Turn the wings in the sauce to coat both sides.
Return wings in sauce to the oven and continue to bake at 400° for 20-25 minutes or until sauce is bubbly and sticky.
Serve w/ lots of napkins;].
Mexican Snack


Ingredients:
cooked ham, flour tortilla, butter, egg, cheddar cheese, onion, chili powder

Directions:
"Overlap ham on tortilla. Melt butter in a small skillet. Place tortilla with meat in skillet; top with egg, cheese, and onion. Cover skillet with lid and cook over medium low heat 5 minutes or until egg is set. Sprinkle with chili powder and fold in half to eat."
Mexican Shrimp in Garlic Sauce


Ingredients:
tomatoes, onion, fresh cilantro, Mexican oregano, extra virgin olive oil, garlic, large shrimp, lime wedges, fresh cilantro, salt, fresh ground pepper

Directions:
Heat a well-seasoned cast iron skillet over medium-high heat.
Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
Note: you may get a lot of smoke from this so you might want to open a window.
Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
When cool, peel the skins and discard.
Remove any scorched areas from the onion by rubbing with paper towels.
For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
phone number handy.
Puree the tomato, onion, jalapenos, 2 tbsp.
cilantro, and oregano until smooth.
Heat the oil in a non-stick skillet.
Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
Do not let garlic burn.
Add the puree and simmer until slightly thickened, about 5 minutes.
Season to taste with salt and pepper.
Stir in the shrimp.
Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
Adjust seasonings, and remove from heat.
Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
Serve.
And keep the phone number handy if you left those seeds in.
LOL.
Creamy Chicken and Ravioli With Bacon


Ingredients:
boneless skinless chicken breast, olive oil, garlic cloves, chicken broth, half-and-half, bacon, parmesan cheese, fresh parsley

Directions:
Heat oil in skillet and cook chicken over high heat, turning occasionally, until brown, 3-5 minutes.
Add garlic and cook until fragrant, about one minute or less.
Add the broth and ravioli to the skillet, and reduce heat. Cook uncovered, about 4-6 minutes or until the ravioli are tender and almost all the broth has evaporated.
Stir in half and half and simmer, uncovered, about 4 minutes or until hot and of a consistency you like.
Serve hot, sprinkled with bacon, cheese, and parsley.
Swiss Chicken Casserole I
Category: meat-and-poultry
By M. Burton

A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles.

Ingredients:
6  skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can  condensed cream of chicken soup
¼ cup milk
1 (8 ounce) package dry bread stuffing mix
½ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil. Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 568.1
Fat: 29.1 g
Saturated fat: 16.4 g
Carbohydrates: 34.1 g
Sugars: 4.2 g
Dietary fiber: 1.2 g
Protein: 40.7 g
Cholesterol: 140.4 mg
Sodium: 1170.8 mg
Chocolate Play Dough (Inedible)


Ingredients:
all-purpose flour, salt, cocoa powder, cream of tartar, boiling water

Directions:
Combine all dry ingredients in a bowl.
Stir in the vegetable oil.
Stir in the boiling water (adult only] and mix until combined.
When the dough has cooled a little, knead it on a clean surface until it loses all stickiness and becomes smooth and stretchy. No residue should come off on your fingers. If it is still sticky, add a little more flour.  If it's too dry and crumbly, add more water (a tablespoon at a time].
Carbonara Chicken Risotto


Ingredients:
risotto rice, bacon, boneless chicken breast, garlic, heavy cream, frozen baby peas, parmesan cheese

Directions:
Cook rice according to package directions.
Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
Add garlic and cream, simmer until cream begins to thicken.
Add peas and simmer until peas are heated through.
Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
Serve over risotto, top with bacon and extra cheese if desired.
Blueberry Banana Bread


Ingredients:
canola oil, sugar, egg substitute, sour cream, yogurt, vanilla extract, bananas, all-purpose flour, baking soda, salt, frozen blueberries

Directions:
Preheat oven to 350°.  Spray bottom of regular loaf pan, try not to get too much on the sides; this will help bread rise nicely.
In bowl mix oil, sugar, and eggs until light and creamy.  Add sour cream/yogurt, vanilla and mashed bananas.  Mix until combined.  Sprinkle in flour, baking soda, and salt.  Mix until just combined; it will be thick and sticky.
Stir in blueberries until just combined.
Pour batter into loaf pan.  Bake 1 hour and 15 minutes.  Carefully remove and cool 5 minutes.  Run a knife around edges to loosen sides of bread, turn bread out of pan and set it on rack or plate to cool completely.
Evelyn's Fried Red Tomatoes


Ingredients:
tomatoes, sugar, fresh basil leaf, eggs

Directions:
Pour boiling water over the tomatoes and leave for 2 minutes.
Pour the water off, and peel the tomatoes: the skin should peel off really easily.
Slice the tomatoes.
Add a teaspoon of sugar to the tomatoes, and transfer them to a sauté pan.
Simmer the tomatoes until they are soft.
Add basil to taste.
Drain off excess juice.
Add 2 lightly beaten eggs, stirring for a few minutes.
Cool the tomatoes and transfer to freezer containers, to use as needed.
Cheesy Shrimp Alfredo Bake
Category: seafood
By Erin Schroeder

A delicious mix of shrimp, pasta, Alfredo sauce, pesto, and vegetables makes for a quick, easy dinner that's easy to  freeze or reheat for lunch the next day. Can be served alone or with garlic bread or breadsticks. Can be frozen for up to 3 months.

Ingredients:
¾ (16 ounce) package penne rigate
2 tablespoons olive oil
1 pound cooked medium shrimp with tails intact
1 cup chopped green bell pepper
1 cup diced baby bella mushrooms
1 (16 ounce) jar Alfredo sauce
1 (15 ounce) can diced tomatoes
2 cups shredded Italian cheese blend
1 ½ cups grated Parmesan cheese, divided
2 (6 ounce) tubs sun-dried tomato pesto
½ cup seasoned bread crumbs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes. Drain penne. Mix  , tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne. Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole. Bake in the preheated oven until bubbling, 25 to 30 minutes.

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

Calories: 1400.2
Fat: 83.9 g
Saturated fat: 31.5 g
Carbohydrates: 94.6 g
Sugars: 13.6 g
Dietary fiber: 7 g
Protein: 71.5 g
Cholesterol: 338.1 mg
Sodium: 2827 mg
"those" Chocolate Cookies


Ingredients:
unsalted butter, all-purpose flour, baking powder, salt, eggs, sugar, instant espresso powder, vanilla extract, parchment paper

Directions:
Place a metal bowl over a saucepan of barely simmering water and add the first three ingredients.
Cook over low heat, stirring, until they are almost melted, then remove from heat.
Continue to stir until they have all melted and the mixture is smooth.
Mix together the flour, baking powder and salt in a small bowl.
In another large bowl, beat together the eggs and sugar, using a mixer, for approximately 10 minutes.
Add the espresso power if using (I like these better without], also the vanilla, and beat for 2 additional minutes.
Stir in the melted chocolate until it is evenly mixed, then add the flour/baking powder/salt mixture.
When that is smooth, fold in the chocolate chips.
Refrigerate the batter for 20-25 minutes.
Meanwhile, preheat the oven to 350°F.
Line your cookie sheets with parchment paper.
Drop chilled batter by heaping tablespoonfuls onto the parchment lined cookie sheets about 2-inches apart.
Bake cookies, one baking sheet at a time, for approximately 8-10 minutes.
When done, cookies may appear cracked and shiny on top.
Allow cookies to rest for a few minutes, the place on a cookie rack to complete cooling.
Store any cooking you are not eating right away in the freezer or refrigerator, not the cookie jar.
Homemade Pancakes


Ingredients:
all-purpose flour, baking powder, baking soda, butter, sugar, egg, milk

Directions:
Sift flour, baking powder and baking soda all together.
Cream butter and gradually add sugar, creaming till light and fluffy.
Add egg, beating thoroughly.
Add flour mixture alternately with milk, beating till mixture is smooth.
Heat griddle or frying pan.
Lightly grease.
Put enough batter on hot griddle to make size of pancake you desire.
Cook until bubbly on top and turn.
Brown other side and then serve with your favorite topping (syrup, jelly, fruit or whatever you like].
Pineapple Whip
Category: desserts
By House of Aqua

This homemade pineapple ice cream is reminiscent of the infamous 'Dole Whip' at Disney®. This version packs great pineapple flavor but it more smooth and creamy. Make this a float by dishing the ice cream into a glass and pour pineapple juice over it and top with whipped cream. This is a refreshing summer treat!

Ingredients:
1 cup heavy whipping cream
6 fluid ounces pineapple juice (such as Dole®)
⅓ cup white sugar
1 teaspoon fresh lemon juice

Directions:
Whisk cream, pineapple juice, and sugar in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours. Transfer pineapple mixture to an ice cream maker and process according to manufacturer's instructions.

Prep time: 10 mins
Total time: 6 hrs 40 mins
Yields: 6 servings

Calories: 196.7
Fat: 14.7 g
Saturated fat: 9.1 g
Carbohydrates: 16.3 g
Sugars: 14.3 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 54.3 mg
Sodium: 15.7 mg
Moist Apple Cake


Ingredients:
sweetened condensed milk, egg, oats, flour, cinnamon, nutmeg

Directions:
Preheat oven to 350 degrees. Coat a 8x8 inch square baking pan.
In a food processor or blender, grind oats to a medium consistency, set aside.
In a large bowl with a whisk, mix applesauce, milk and egg.
Add all the flour, oats and spices. Fold in, until everything is incorporated.
Pour batter into prepared pan. Bake 25-30 minutes, or until golden brown and a toothpivk inserted in center comes out clean.
Let sit 10 minutes before cutting into squares and serving. Can be served warm or at room temperature.
Roasted Skinless Duck Breast


Ingredients:
lemon pepper, garlic heads, olive oil, fresh lemon juice

Directions:
Clean & peel the outer skin from your garlic bulbs., Cut the top quarter off your heads of garlic., Sprinkle tops of garlic heads with the Olive oil., Preheat oven to375., Place garlic in the oven uncovered for 15 minutes., Lower oven temp to 350., Place duck breast & garlic heads in an oven proof dish and cover with foil., Bake for apprx 30 minutes depending on the size of the breasts., Serve 1 breast per person with a wedge of lemon along side.
Pistachio Pot De Creme


Ingredients:
vanilla, pistachios, sugar

Directions:
Pour the heavy cream, vanilla and pistachios into a pot and place over medium heat.  Bring the cream to a simmer, do not boil.
In a large bowl, whisk together egg yolks and sugar until the sugar dissolves and the mixture is a lemon colour.  Temper the yolks by gradually whisking in the hot cream into the yolks and sugar mixture.   Do not add the hot cream too quickly or the eggs will cook.  Place mixture into a blender and puree until smooth.  Pass the mixture through a fine strainer, discarding any solids.
Preheat oven to 350.
Pour the mixture into 6 - 8 oz ramekins, filling them three quarters of the way up.  Fill a large shallow baking pan with 1/2" warm water.  Carefully place the ramekins in the water bath and bake for about 35 minutes; the centre should just wiggle slightly.
Remove the pan from the oven and let the ramekins cool in the water for about 10 minutes.  Then put them in the fridge for at least 2 hours to chill.
Foil Packet Grilled Potatoes


Ingredients:
russet potatoes, olive oil, salt, garlic powder, parmesan cheese

Directions:
Peel and dice potatoes - about 1-inch size pieces.
Mix olive oil and spices in large bowl.
Stir in potatoes and mix well.
(Optional] Microwave potatoes for a minute or two if you don't want to cook them on the grill as long.
Separate potatoes into a few 12-inch packets and wrap up.
Cook 30 minutes on the grill or until done to your liking.
Sprinkle with shredded parmesan when done and seal foil back up to melt it, or sprinkle it on during the last 5 minutes on the grill.
Gluten-Free Blueberry Crumble
Category: desserts
By Buckwheat Queen

A gluten-free version of a simple crumble made with fresh or frozen blueberries and a hint of lemon.

Ingredients:
½ cup gluten-free all-purpose baking flour
½ cup buckwheat flour
3 tablespoons white sugar
½ teaspoon ground cinnamon
⅓ cup cold butter, cubed
4 cups blueberries
¼ cup agave nectar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
⅛ cup sliced almonds

Directions:
Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients. Preheat the oven to 375 degrees F (190 degrees C). Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds. Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 304.2
Fat: 12.2 g
Saturated fat: 6.7 g
Carbohydrates: 49.5 g
Sugars: 26.6 g
Dietary fiber: 5.5 g
Protein: 3.7 g
Cholesterol: 27.1 mg
Sodium: 75 mg