xiaoxl/recipe_data huggingface dataset:
Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba)


Ingredients:
yellow cornmeal, olive oil, kielbasa, eggs

Directions:
Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3–4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
Serve hot.
Easy Pork Chops for the Slow Cooker
Category: main-dish
By don t

This is one of my 'go to' recipes when pressed for time on a busy weekend. For a richer mushroom taste, use roasted cream of mushroom soup.

Ingredients:
1 large onion, sliced into rings
10  center-cut boneless pork chops, trimmed
1 (10.75 ounce) can  cream of onion soup
1 (10.75 ounce) can  cream of mushroom soup
5 fluid ounces water
1 (1 ounce) package ranch dressing mix
1 (1 ounce) package dry onion soup mix
salt and ground black pepper to taste

Directions:
Spread about half the onion slices into the bottom of the slow cooker. Arrange 5 pork chops atop the onion layer. Repeat layering with remaining onion and pork chops. Pour cream of onion soup, cream of mushroom soup, and water over the pork chops and onion. Sprinkle ranch dressing mix and onion soup mix over the pork chops; season with salt and pepper. Cook on High until the pork chops are tender to your liking, 2 1/2 to 3 hours. Alternately, you can cook on Low for 4 1/2 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 40 mins
Yields: 10 servings

Calories: 236.7
Fat: 10.1 g
Saturated fat: 3.3 g
Carbohydrates: 9.8 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 25 g
Cholesterol: 62.7 mg
Sodium: 907 mg
Double Quick Dinner Rolls
Category: bread
By Marian Collins

An easy, delicious dinner roll to prepare--no shaping needed. You may want to double the recipe!

Ingredients:
2 ¼ teaspoons active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup dry potato flakes
2 tablespoons white sugar
1 teaspoon salt
1  egg
2 tablespoons vegetable oil
¾ teaspoon onion powder
2 ¼ cups all-purpose flour

Directions:
In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes. Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

Yields: 12 rolls

Calories: 125.8
Fat: 3 g
Saturated fat: 0.5 g
Carbohydrates: 21.2 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 15.5 mg
Sodium: 202.2 mg
Strawberry Tapioca with Custard


Ingredients:
cornstarch, sugar, salt, milk, vanilla extract, fresh strawberries, frozen strawberries, water, sugar, honey, salt, minute tapioca, lime, juice of

Directions:
Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.
Beat the milk slowly into the egg mixture.
Cook, stirring constantly, until thickened.
Remove from the heat at once and beat in the vanilla.
Divide the custard evenly amongst 6 serving dishes.
Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
Stir in the lemon or lime juice.
Spoon the strawberries evenly over the custard.
Chill until set.
Morning Orange Drink


Ingredients:
cold water, milk, sugar, vanilla extract

Directions:
"Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately."
Asparagus Roast


Ingredients:
fresh asparagus, olive oil, sugar, salt, ground pepper

Directions:
Snap off the ends of the asparagus.Arrange in a 10*15 baking pan with sides.Drizzle with olive oil.
Broil 5 to 6 inches from heat for 4 minutes.
Sprinkle with sugar,salt and pepper.
I have found that using other veggies will work.I have added cherry tomatos, small onions and red or yellow veggies.
Zucchini With Bell Pepper and Tomato


Ingredients:
zucchini, onion, green pepper, olive oil, garlic clove, salt, pepper, tomatoes

Directions:
Wash zucchini, cut off both., ends but do not peel them. Cut., the zucchini into 1/4" slices. Cook,, stirring zucchini, onion, green pepper, oil,, garlic, salt, and pepper in 10" skillet., until heated through. Cover and cook, over medium heat, stirring occasionally,, until vegetables are crisp-tender,, about 5 minutes. Add tomatoes. Cover, and cook over low heat just until, tomatoes are heated through, about, 3 minutes. Sprinkle with parsley and, grated cheese, if desired.
Biscuits & Gravy & Eggs Extraordinaire


Ingredients:
flour, baking powder, baking soda, salt, butter, butter flavor shortening, buttermilk, butter, pork sausage, bacon, milk, butter, flour, eggs, half-and-half cream, unsalted butter, salt, black pepper

Directions:
To save time, make gravy the night before, and let flavors meld.  That way, all you have to do in the morning are the biscuits and eggs 8-].
GRAVY: On MEDIUM (not high] heat, crumble and sauté sausage – remove to plate.
On MEDIUM heat, gently brown bacon – remove to plate & crumble.
In same pan, keep about 3 Tablespoons of the rendered drippings from sausage & bacon.  Add butter to melt.
Make roux by adding 3 Tablespoons of flour to start with, add 1-2 Tablespoons more if you feel you need it. Slowly, whisk in cream then milk.  Gently bring to a simmer for several minutes to thicken.  Stir in crumbled sausage and bacon.  Add a little salt, and plenty of pepper, to taste. (Can put in fridge for morning now].  Makes 5 cups.
BISCUITS: Preheat oven to 450°.
In a large, chilled mixing bowl, sift together the flour, baking powder, baking soda and salt. Using two knives in a scissor-like fashion (or a pastry cutter], cut in the fats into the dry ingredients.  Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2- or 3-inch cutter, (I use a ½ cup measuring cup] being sure to push straight down through the dough (do not twist on the way down!].
Immediately place biscuits on a clay baking sheet, sprayed with Pam, so that they just touch, “shoulder-to-shoulder”- they’ll rise better, and not get too brown. You don’t want to give them a chance to rise, until they hit the oven.  Gently reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.   Brush tops with melted butter.  Makes about 9 two to three-inch biscuits.
EGGS: Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, and then turn the heat down to low and slowly pour in the eggs.
Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds.  Season with salt & pepper.
SERVE: Split a biscuit.  Dot with butter.  Either place scrambled eggs, then gravy, or - as I do, gravy first, and fluffy eggs on top.
Chomeur's Pudding
Category: desserts
By Burgz

A classic French-Canadian sweet. Along with rice pudding and gelatin, this is one of the most commonly offered desserts in diners. Contrary to the usual recipe, this one uses milk for a more cake-like texture.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1  egg
1 cup white sugar
¼ cup margarine
1 cup milk
2 cups water
2 cups brown sugar
¼ cup margarine
¼ teaspoon vanilla extract

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Sift the flour and baking powder together in a small bowl. Beat the egg, sugar, and 1/4 cup margarine together in a large bowl. Add the flour mixture alternately with the milk to the egg mixture, stirring just to combine. Pour the batter into the prepared dish. Bring the water to a boil in a saucepan; stir the brown sugar, 1/4 cup margarine, and vanilla extract into the water and return to a boil for 2 minutes. Pour the sauce over the batter. Bake in the preheated oven until the center is set, about 45 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch pan

Calories: 516.1
Fat: 12.7 g
Saturated fat: 2.6 g
Carbohydrates: 98.6 g
Sugars: 80 g
Dietary fiber: 0.6 g
Protein: 4.4 g
Cholesterol: 25.7 mg
Sodium: 231.3 mg
Catalina Chicken Wings (Or Pieces)


Ingredients:
Clone Kraft's Catalina Salad Dressing, soy sauce, fresh ginger, chicken wings

Directions:
Combine dressing, soy sauce and ginger., Pour over chicken., Cover and marinate 6 hours or overnight., Drain, reserving marinade., Place wings on broiler pan., Bake for 15 to 20 minutes, turning once., Brush occasionally with marinade., Serve warm.
Oat Bran Muffins


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, brown sugar, apples, applesauce, skim milk, vanilla

Directions:
Preheat oven to 375 degrees.
Combine flour, bran, baking powder, baking soda, salt, and cinnamon in a large bowl.  Stir in brown sugar.  Add apples - and mix together.
Make a well in the center and add apple sauce, milk, egg whites, and vanilla  Stir until just moistened.
Line muffin pan with paper cups.
Fill cups 3/4 full.
Bake for 20 to 23 minutes or until done.
Basil-Garlic Vinaigrette


Ingredients:
fresh basil leaf, garlic, champagne vinegar, parmesan cheese, olive oil, salt, fresh ground black pepper

Directions:
In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed.
With the motor running, pour the oil through the opening and blend until smooth. Season with salt and pepper to taste, pour into a small bowl, and set aside.
Whisk before using.
Grandma's Slow Cooker Swiss Steak
Category: main-dish
By kattykat583

My mom used to make this for me growing up, and I found out it was passed down to her from her mother. A delicious comfort food especially in the winter months that is quick and easy. Best served over mashed potatoes!

Ingredients:
¼ cup all-purpose flour
2 pounds beef round steak, cut into strips
2 tablespoons vegetable oil
1 (14.5 ounce) can cream of mushroom soup
1 (14.5 ounce) can Cheddar cheese soup
½ small onion, chopped
1 tablespoon chopped green bell pepper, or more to taste
1 clove garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon browning sauce (such as Kitchen Bouquet®), or to taste
salt and ground black pepper to taste

Directions:
Place flour into a bowl. Dredge strips of round steak in flour to coat. Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side. Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and black pepper. Cook on High and cook 4 hours.

Prep time: 15 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 367.8
Fat: 19 g
Saturated fat: 5.6 g
Carbohydrates: 16.2 g
Sugars: 2.5 g
Dietary fiber: 0.8 g
Protein: 30.2 g
Cholesterol: 78.8 mg
Sodium: 997.3 mg
Bacon Popcorn


Ingredients:
bacon grease, butter, table salt, imitation bacon bits

Directions:
Set medium sized pot on burner set to medium-high.
Pour in bacon grease allowing to heat for 5 minutes.
While waiting, powder artificial bacon using mortar and pestle or other food processor.
Stir salt into powdered bacon bits.
Turn down heat to medium, add unpopped popcorn and cover.
Melt butter in microwave or separate pan.
Allow popcorn to pop, shaking from time to time.
When popcorn has finished popping, remove from heat, uncovering after one minute.
Slowly pour butter over popcorn, shaking and fluffing every so often for even distribution.
In pinches, sprinkle bacon and salt mixture over popcorn, shaking and fluffing every so often for even distribution.
Cool slightly if desired, serve at your own risk.
Risotto With Peas and Green Onions


Ingredients:
butter, green onion, fresh thyme, dried thyme, arborio rice, chicken broth, parmesan cheese

Directions:
Melt butter in heavy large saucepan over medium heat.
Add green onions and thyme and saute until onions wilt, about 1 minute.
Add rice and stir to coat.
Add 2 1/2 cups broth and bring to boil.
Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
Mix in peas.
Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cup if risotto is dry and stirring often, about 5 minutes.
Mix in 1/3 cup cheese; season with salt and pepper.
Serve risotto, passing remaining cheese separately.
Mr Coffee Caramel Cappuccino Frappe


Ingredients:
ground coffee, cold water, vanilla extract, milk

Directions:
Place paper filter in brew basket along with ground coffee / espresso. Add cold water to fill line.
Place ingredients into blender jar in this order:.
ice cubes.
caramel topping.
vanilla extract.
milk.
Secure blending jar lid and rotate into locked position.
Secure blending jar onto base and lock.
Plug in appliance and push power button. When red button flashes, press the Frappe button.  When automatic blending cycle is complete, the green light will turn off. If additional blending is desired, press and hold the BLEND button for the desired amount of time.
Chicken Sausage With Pasta and Tomato Sauce


Ingredients:
penne pasta, olive oil, onion, garlic cloves, fresh tomatoes, white wine, fresh basil leaves, salt, pepper, parmesan cheese, fresh basil

Directions:
Cook pasta according to package directions adding peas during the last 5 minutes of cooking time.
Drain pasta and reserve 1/2 cup of cooking water.
Meanwhile, heat 1 tblsp. of oil in a large non-stick skillet over med. high heat.
Add the sausage and cook until browned and cooked through.
Remove sausage from the pan and reserve.
Slice the sausage into 1/2" thick slices.
Heat the remaining oil over medium heat in the same skillet as the sausage was removed from.
Add onion and garlic and cook until softened, about 5 minutes.
Stir in the next 5 ingredients.
Cook, stirring occasionally, until tomatoes soften and start to reduce, about 8 minutes.
Toss with pasta, sausage and cheese.
Stir in reserved pasta water.
Sprinkle with basil.
Enjoy!
Spicy Seafood Stew


Ingredients:
potatoes, carrot, ground turmeric, garlic, cayenne pepper, salt, water, sea scallops, medium shrimp

Directions:
In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink.
Toffee Coffee Chocolate Caramel Bars


Ingredients:
chocolate chips, eggs, butter, sweetened condensed milk, pecans

Directions:
Preheat oven to 350°F.
Grease a 9 x 13 pan.
Beat together the cake mix, oil, ½ cup coffee and eggs.
Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
Spoon approximately ¾ of the mixture into the bottom of prepared pan.  Press with spatula to spread it to cover the bottom.
Bake this layer for 10 minutes.
In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth.  Continually swirl with a wooden spoon to prevent burning.
Pour the filling over the partially baked crust.
Sprinkle with 1/2 cup pecans.
Spoon the remaining ¼ batter mix over the pecans.
Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
Bake an additional 30 minutes.
Allow the pan to cool completely and cut into square bars.
Pierogies Pot Stickers With Herbs and Sour Cream


Ingredients:
butter, frozen potato pierogi, water, fresh dill, fresh chives, fresh flat-leaf parsley, sour cream

Directions:
Cover the bottom of a skillet with softened butter.  Arrange pierogies in the pan in a single layer.  Add 1 cup water.  Cover pan and place over medium-high heat.  Cook, covered, 8 minutes.
Remove lid and cook out any remaining liquid.  Let the pierogies stick to the pan and brown in the butter as the liquid evaporates.  (I find that this usually takes at least 5 minutes.  Try to gently nudge a pierogi - if it doesn't move easily, then it's not done yet.]  Remove crisp pierogies from heat and add chopped herbs and season with salt and pepper.  Turn to coat and serve with sour cream on the side.  Yum!
NOTE: If you're using a smaller pan for this and must make two separate batches, I recommend that you wipe out the "old" butter and recoat with fresh butter before starting the second batch.
Orzo Salad With Sun-Dried Tomatoes


Ingredients:
garlic cloves, salt, ground pepper, Dijon mustard, olive oil, sun-dried tomatoes packed in oil, kalamata olives, fresh parsley, parmesan cheese

Directions:
In a large saucepan, cook pasta in boiling water until just tender, about 8 minutes.
Drain.
Place garlic, salt, pepper, mustard and vinegar into a food processor.
Process well.
Add oil, process briefly until well blended.
Pour over orzo while pasta is still warm.
Add tomatoes to pasta along with olives and chopped parsley.
Sprinkle with Parmesan cheese.
Toss again and adjust seasonings, if necessary.
Serve immediately, or refrigerate for later use (can be made earlier in the day].
Best served at room temperature.
Fresh Peach and Blueberry Cobbler


Ingredients:
fresh blueberries, cinnamon, cornstarch, white sugar, baking powder, flour, butter, hot water

Directions:
Bring a large pot of water to boil, and have a large bowl with cold (ice] water standing by. Drop the peaches into the boiling water one a time. Keep them in there for no more than a minute, then take out and immediately put into cold water. The skins will slide right off!
Slice peaches into a prepared baking dish. Add blueberries. Mix 1 tsp of the cinnamon and all of the cornstarch. Note, I do not add additional sweetener to the fruit, but you might want to if they are not ripe, or not in season.
Melt the butter and let it cool a bit. Mix together the baking powder, the additional cinnamon, sucanat (which is dried sugar cane juice and is AWESOME], almond flour (or you can go half almond flour with wheat flour, or just go with wheat flour], and butter. Add the hot water until it is the conisistency of a sweet bread batter. Pour over your fruit and bake at 425 for 30-40 minutes or until the top is golden brown.
Vegan Raspberry Strawberry Muffins


Ingredients:
flour, salt, baking powder, sugar, banana, vinegar, fresh raspberry, fresh strawberries

Directions:
Preheat oven to 350.
Stir together the flour, salt, and baking powder in a large bowl.
In a small bowl, mix together the rice milk and the vinegar.
Now add the milk mixture and the rest of the ingredients (sugar, banana, oil, raspberries, and strawberries] to the bowl with the dry mixture. You may need to mash the banana with a fork, depending on how soft it is.
Scoop the mixture into lightly oiled muffin tins, or use muffin liners. Fill the cups about 3/4 full. Bake for 35-45 minutes.
Hamburger Steaks with Peppers, Onions, and Mushrooms
Category: everyday-cooking
By Bibi

I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.

Ingredients:
1 ½ pounds ground beef (90% lean)
⅓ cup plain dried bread crumbs
1  egg, lightly beaten
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 cups sliced fresh mushrooms
¾ cup sliced onion
½  red bell pepper, sliced into strips
½  green bell pepper, sliced into strips
salt and ground black pepper to taste
½ cup beef broth

Directions:
Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside. Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm. Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more. Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 488.7
Fat: 29.3 g
Saturated fat: 10.4 g
Carbohydrates: 13.2 g
Sugars: 3.6 g
Dietary fiber: 1.9 g
Protein: 41.2 g
Cholesterol: 164.4 mg
Sodium: 570.1 mg
William Sonoma's Greek Yogurt With Pears and Honey


Ingredients:
milk, pears, honey

Directions:
In a large saucepan over medium heat, warm the milk, stirring occasionally, until it registers 160°F on an instant-read thermometer.
Transfer the milk to a large bowl with a pouring spout and let cool to lukewarm.
Pour 1/4 cup of the milk into a small bowl and whisk in the yogurt starter. Whisk the starter mixture into the large bowl of milk, making sure to incorporate all of the starter.
Pour the milk into yogurt jars, dividing evenly, and place in a yogurt maker.
Process for 13 hours according to the manufacturers instructions.
Line a fine-mesh sieve with coffee filters or 4 layers of cheesecloth and place over a bowl.
Pour the yogurt into the sieve and cover with plastic wrap.
Refrigerate until the yogurt is thick, at least 8 hours.
Transfer the drained yogurt to a clean bowl and stir until smooth.
If the yogurt is too thick, like cream cheese, whisk a little of the strained liquid (the whey] back into the yogurt.
To serve, divide the yogurt among 4 shallow bowls. Top with the pears and nuts and drizzle with the honey.
Chili and Garlic Prawns


Ingredients:
garlic cloves, green chilies, tomatoes, olive oil, butter, fresh coriander

Directions:
Heat the oil and butter in a wok and stir fry the garlic and chiles for 2 minutes.
Add the prawns and tomatoes and stir fry for another 2 minutes.
Sprinkle over the coriander, season and serve.