xiaoxl/recipe_data huggingface dataset:
Layered Overnight Salad


Ingredients:
iceberg lettuce, green onion, celery, water chestnuts, fresh mushrooms, mayonnaise, sugar, garlic powder, parmesan cheese, bacon, hard-boiled eggs, beefsteak tomatoes

Directions:
Chop head of lettuce and place in base of a glass bowl. Layer with 1/2 cup of green onions, celery slices, water chestnut slices, mushroom slices, and peas.
Spread mayonnaise evenly over peas. Sprinkle with sugar, then garlic powder, and then Lawry's Seasoned Salt. Sprinkle top with parmesan cheese.
Refrigerate for a few hours or overnight (overnight recommended].
Just prior to serving, cover entire top with tomato slices and then with sliced hard-boiled eggs. Garnish with remaining 1/4 cup of green onions and crumbled, freshly cooked bacon (not bacon bits!].
Serve and enjoy.
Three-Berry Scones


Ingredients:
all-purpose flour, sugar, baking powder, table salt, unsalted butter, buttermilk, frozen unsweetened mixed berries

Directions:
Preheat oven to 400ºF.
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Mix in butter until mixture is size of fine crumbs.
Stir in buttermilk, then berries.
On a prepared baking sheet, shape dough into two 7-inch circles.
Cut each into 6 wedges; coat with butter-flavored cooking spray.
Bake until cooked through and golden, about 20 minutes.
Scandinavian Noodles


Ingredients:
carrot, butter, fresh dill, dill weed

Directions:
Julienne carrots into about 2 inch lengths.  There will be about 2/3 cups.
Prepare noodles according to package directions to desired doneness.  Drain.
Meanwhile, in a small skillet, melt 2 tablespoons butter over medium heat.  Add carrots and season with salt and pepper.  Cook about 2 minutes while stirring.  Spoon cooked and drained egg noodles over carrots.  Add dill and remaining butter and toss to combine.  Serve hot.
Amish Baked Apples


Ingredients:
apples, white sugar, brown sugar, flour, cinnamon, butter, water

Directions:
Place apples in greased 9 x 13 inch dish., Mix remaining ingredients together in ORDER given, in pan and bring to a boil., Simmer, stirring until thick., Pour syrup over apples and bake at 350° for 35 to 40 minutes or until tender.
Lemon Chicken Orzo Soup


Ingredients:
olive oil, carrots, onions, celery, garlic clove, fresh thyme, salt, orzo pasta, fresh flat-leaf parsley, lemon rind, fresh lemon juice, black pepper, romano cheese

Directions:
1.  Heat olive oil in a large dutch oven.
2.  Add carrot, onion, celery, garlic, thyme, lemon rind and salt.  Saute over medium heat until vegetables begin to soften.
3.  Add chicken stock and lemon juice.  Bring to a boil.
4.  Add chicken and orzo.  Simmer until orzo is cooked thru.
5.  Just before serving add parsley.  Garnish with black pepper and Romano cheese.
Veal Ribs With Fontina Cheese


Ingredients:
eggs, extra virgin olive oil, unsalted butter, garlic clove, Fontina cheese, truffle

Directions:
In a large saute pan over medium heat melt the butter and oil. WHILE oil is heating lightly dredge veal chops in flour. Shake off excess flour. Dip chops in egg mixture and then into bread crumbs. Shaking off extra crumbs. Place crushed garlic into pan. Add the chops and cook until golden on both sides. Turning as little as possible. Cooking time will depend on thickness of chops. When chops are cooked through turn off heat. Place cheese on top and grate truffle (distribute it equally amongst the chops] Cover with a lid long enough to melt cheese.
Eat.
Irish Pin Oats


Ingredients:
butter, pinhead oats, water, half-and-half, salt

Directions:
Melt 1 Tbs butter in a small saucepan over med high heat.
When the butter stops foaming, add the oats and stir well for 1 minute.
Reduce heat to low, and let the oats cook for 1 more minute.
Add the water, stir and place the lid on tightly.
Allow to simmer for 20 minutes, or until the majority of the water is absorbed.
Add the half and half and turn off the heat.  Replace the lid and allow to sit for 5 minutes.
Add the remaining 2 Tbs butter and salt to taste.
Brown sugar and cinnamon may be added if you prefer sweet oats.
Easy Bacon Fried Rice
Category: side-dish
By Christi Checca

This is a fried rice recipe that I luckily created from practically threadbare cabinets one evening. It's the epitome of comfort food and is a breeze to make. The green beans really complement the flavors but feel free to use any veggie you have on hand. Enjoy!

Ingredients:
6 slices bacon, cut into 1/2-inch pieces
1 cup frozen French-cut green beans, thawed
½  onion, roughly chopped
2 cloves garlic, minced
2 teaspoons sesame oil
1  egg, beaten
3 cups cold cooked rice
1 tablespoon soy sauce, or more to taste

Directions:
Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until  just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes. Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 271.2
Fat: 8.5 g
Saturated fat: 2.3 g
Carbohydrates: 37.7 g
Sugars: 1.6 g
Dietary fiber: 1.6 g
Protein: 9.6 g
Cholesterol: 58.3 mg
Sodium: 493.3 mg
Papa D's Beef Stroganoff


Ingredients:
all-purpose flour, olive oil, butter, onion, fresh mushrooms, beef broth, white wine, ketchup, Worcestershire sauce, bay leaf, sour cream

Directions:
Season the steak cubes with Cavender's All purpose Greek seasoning, let marinate at room temperature for about an hour, then dust with flour.
In a large skillet, brown steak cubes in the olive oil and butter over medium heat. Remove the steak from the skillet. De-glaze the skillet with the wine and add the onion slices and mushrooms to the pan drippings. Saute until the onion and mushrooms are tender. Sprinkle with 1 teaspoon flour. Put the steak back into the skillet with the onion and mushrooms.
Stir in the mushroom soup, beef broth, Worcestershire sauce, ketchup, bay leaf and cook covered, over medium low heat for about 30 minutes.
Adjust seasoning to taste, adding salt and pepper, as needed and remove bay leaf. Stir in the sour cream during the last few minutes of cooking.
Serve over cooked noodles.
Baked Stuffed Apples


Ingredients:
baking apples, cider, dried cranberries, cherries, walnuts, sugar, cinnamon, nutmeg

Directions:
Place apples in baking dish., Pour cider over apples., In small bowl mix the cranberries or cherries with the walnuts., Divide mixture among the six apples and stuff in the center of each apple., Sprinkle sugar, cinnamon and nutmeg over apples., Place in preheated 350 degrees oven., Baste during baking several times., Bake for 30 to 45 minutes.
Butterscotch Chai (Hot)


Ingredients:
skim milk powder, powdered sugar, brown sugar, instant butterscotch pudding mix, ground cinnamon, ground nutmeg, ground cardamom, ground ginger, ground cloves

Directions:
Place mix in standard 8 oz mug.
Add cold water until cup is 3/4 full (this will dissolve the skim milk powder].
Microwave for 1.5 minutes.
Stir to blend.
Add water (hot or cold to desired temp].
ENJOY!
Crunchy Scones


Ingredients:
flour, sugar, baking powder, salt, butter, egg, heavy cream, heavy cream, orange zest, dried currants, cranberries, ground nutmeg, turbinado sugar

Directions:
Adjust oven rack to upper middle position and preheat oven to 425.
In food processor, pulse briefly flour, sugar, baking powder and salt.
Drop in the cold butter and process until bread crumb texture.
In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest.
Add wet ingredients to dry ingredients and process, just until combined.
Turn dough out on floured surface and gently knead in dried currants or cranberries if using.
Pat dough into a disk 3/4 inch thick and transfer to cutting board.
Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar.
Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet.
Bake for 12 minutes or until edges are only slightly golden brown.
Enjoy with fresh whipped cream and jam.
Hobo Ground Beef and Vegetable Soup
Category: soups-stews-and-chili
By Cindy

Here's an old-time hamburger and mixed vegetable soup, made the way Grandma made it...if Grandma had a slow cooker. If you can't go home and check on it on a week day be sure to added extra broth at the beginning. A large bag of frozen mixed vegetables can be used in place of the canned vegetables.

Ingredients:
1 (32 fluid ounce) container beef broth, or more if needed
1 pound ground sirloin beef
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (14 ounce) can tomato sauce
3  carrots, cut into bite-size pieces
2  potatoes, peeled and cut into bite-size pieces
1  onion, chopped
1 large stalk celery, cut into bite-size pieces
1 clove garlic, minced
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2  bay leaves
salt and ground black pepper to taste

Directions:
Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker. Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 353.9
Fat: 10.4 g
Saturated fat: 3.9 g
Carbohydrates: 45.9 g
Sugars: 12.2 g
Dietary fiber: 9 g
Protein: 22.4 g
Cholesterol: 45.9 mg
Sodium: 1465 mg
Banana Empanadas


Ingredients:
bananas, dark brown sugar, ground cinnamon, ice cream, powdered sugar

Directions:
Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.
Unroll pie crusts onto a flat surface.
Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using.
Citrus-Rubbed Whole Duck


Ingredients:
oranges, lemons, black pepper, salt, duck

Directions:
Preheat oven to 350 degrees.
Zest oranges and lemons and chop zest finely.
Squeeze juice from oranges and lemons.
In a small bowl combine zest, juice, pepper and salt.
Rub duck, inside and out, with all of the citrus-pepper mixture.
In a roasting pan set duck on a vertical roaster and cook about 2 1/2 hours, or until well-browned and crispy.
Let rest, loosely covered with foil, 10 minutes before carving.
Crispy Fried Mac & Cheese Balls


Ingredients:
elbow macaroni, unsalted butter, all-purpose flour, milk, milk, cheddar cheese, smoked gouda cheese, eggs, alfredo sauce

Directions:
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
Cola Pancakes


Ingredients:
salt, flour, butter, margarine

Directions:
Beat the egg yolks into the cola drink.
Add salt to the flour; stir in the cola and egg and beat well.
Add the melted butter.
Fold in egg whites.  Add more cola if needed to make a very thin batter.  The secret of good pancakes is thin batter (not over 1/8 inch thick].
Cook on hot griddle, turning only once.
Skillet Chicken Bulgogi
Category: world-cuisine
By daveparks4

This is a quick and easy, but very tasty meal. You can substitute the chicken with beef or pork for variety. My wife and I absolutely love this recipe, and it only takes 30 minutes with very few dirty dishes! Serve over rice.

Ingredients:
¼ cup chopped onion
5 tablespoons soy sauce
2 ½ tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
1 tablespoon sesame seeds
½ teaspoon cayenne
salt and ground black pepper to taste
1 pound skinless, boneless chicken breasts, cut into thin strips

Directions:
Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 268.9
Fat: 11.6 g
Saturated fat: 2.1 g
Carbohydrates: 13.2 g
Sugars: 9.1 g
Dietary fiber: 0.7 g
Protein: 27.5 g
Cholesterol: 69.2 mg
Sodium: 1230 mg
Baked Fennel With Lemon


Ingredients:
fennel bulbs, lemon juice, parmesan cheese, lemon rind, lemon juice, pepper

Directions:
Trim stalks from fennel bulbs; cut each bulb into quarters.  Steam for about 20 minutes or until almost tender.
Place, cut side up, in a small shallow baking dish.  Brush with lemon juice.
Stir together parmesan, lemon rind and pepper; sprinkle over fennel.  Bake in 375' oven for 20-25 minutes or until tender and parmesan is golden.
CHEESY CHICKEN VOL-Au-VENT


Ingredients:
olive oil, red onion, garlic cloves, red pepper flakes, low sodium chicken broth, dry white wine, chicken, heavy cream, rosemary, black pepper, cornstarch

Directions:
In a deep skillet over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add red peppers and sauté for 2 minutes. Add garlic and red pepper flakes; sauté 1 minute. Pour in chicken broth and white wine; stir. Increase heat to medium-high and bring to a boil, about 5 minutes, or until it reduces down to half.
Add peas, chicken, heavy cream and rosemary; stir, reduce heat to medium and cook for 5 minutes. Add cheese and season with freshly ground black pepper; simmer for another 2 minutes.
Add cornstarch mixture and stir until sauce thickens, about 45 seconds. Remove from heat and spoon immediately in vol-au-vent. Place caps on top and sprinkle with fresh chopped parsley. Serve 4.
Note: For a less formal presentation, substitute puff pastries for pasta or rice.
Bloody Mary Meatloaf


Ingredients:
ground beef, ground pork, egg, sour cream, parmesan cheese, Worcestershire sauce

Directions:
"Preheat oven to 375 degrees. Mix all ingredients in a bowl, and add into a 9x5 in loaf pan, greased with non-stick spray (like Pam]. Top with ketchup (optional]. Bake for 1 hour. Let stand for 10 minutes before serving for easier slicing."
Absolutely The Best Shrimp Scampi
Category: main-dish
By Kat

The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.

Ingredients:
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 ½ pounds fresh shrimp, shelled and deveined without tails
½ cup olive oil
4 cloves garlic, minced
1  shallot, chopped
½ cup fresh parsley, minced
½ teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy

Directions:
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 499.8
Fat: 29.6 g
Saturated fat: 3.8 g
Carbohydrates: 16 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 35.6 g
Cholesterol: 268.7 mg
Sodium: 532.4 mg
Cinnamon Ice Cream


Ingredients:
half-and-half, vanilla bean, cinnamon sticks, cinnamon

Directions:
In a saucepan, over medium heat, combine the half-and-half, sugar, cinnamon sticks, and vanilla bean with pulp. Bring to a simmer.
In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth. Whisk in the cinnamon powder until fully integrated.
Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
Pour the mixture into a bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
Cool the mixture completely. Process the mixture according the ice cream machines instructions.
Roasted Potatoes, Carrots, and Fennel


Ingredients:
potatoes, carrots, fennel bulb, butter, olive oil, kosher salt, black pepper

Directions:
Preheat oven to 425.
In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
Pour into a roasting pan/casserole dish.  Roast, uncovered for 35-45 minutes or until veggies are tender.
Leeks and Carrots


Ingredients:
leek, onion, carrots, long-grain white rice, olive oil, lemon juice, sugar, salt, boiling water

Directions:
Cut off the tough green leaves of leeks, wash thoroughly and cut crosswise into 4 cm  slices. Set aside.
Heat oil in a medium skillet add onions and carrots. Saute until onions begin to color.
Add leeks to the mixture and continue to saute until leeks are tender (4-5 minutes].
Add water, sugar, salt, lemon juice. Stir, reduce heat and simmer for 10 minutes.
Add rice and stir.
Let it simmer for 15 minutes more.
Beer Brined Pork Chops
Category: main-dish
By Goodie

Tender full-flavored pork chops that are always a crowd pleaser. Great on the grill! Pat dry the meat before you put it on the grill for good grill marks. Also, use a meat thermometer to insure proper cooking.

Ingredients:
1 (12 ounce) can beer
1 tablespoon red wine vinegar
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
4 large cloves garlic, minced
1 teaspoon dried sage
1 tablespoon salt
1 tablespoon ground black pepper
1 small onion, cut into thick slices
8  (1-inch thick) center-cut pork chops

Directions:
Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil. Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 12 hrs 30 mins
Yields: 8 pork chops

Calories: 216.7
Fat: 7.2 g
Saturated fat: 2.6 g
Carbohydrates: 10 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 24.3 g
Cholesterol: 59.1 mg
Sodium: 964.3 mg
Popovers by Ratio (Weight)


Ingredients:
egg, milk, flour, butter, salt

Directions:
Preheat oven to 450 with pan you will use preheating in it.
My large eggs are usually 1.875 oz.  Yours might not be.  That is part of why this recipe is so good.  You will be able to adjust your milk and flour based on the weight of the egg you are using.
Put container on your scale and zero it out.  Add egg and note weight and zero again.  Add milk (2 times weight of egg] and zero again.  Add flour (same weight as egg].  Add a dash of salt.
Beat well and let it sit while the oven preheats.  This hydrates the flour and gives you a better result.
Put a bit of butter in the bottom of each hole in the hot pan.
Fill your pan no more than 1/2 full.  I get 12 petite popovers (Nordic Ware pan] from 1 large (1.875 oz] egg.  Larger pan will yield fewer.  Sometimes I just put it all in a skillet and make a BIG puffy pancake -- the outside edge will puff up.
Look at the popovers at 10 minutes.  You can lower the temp to 375 if you want to do so.  Finish til nice and brown on top -- not too dark.
This same mix can make savory pancakes on top of the range.
Great with butter, salt and pepper.
Could be filled with a dinner filling.
Could be cooled and filled with whipped cream, pastry cream or even ice cream.
Could be filled with fresh fruit.
Or, be creative and make a savory combination.
Nice to serve with rare beef and some of the juice.
There are a million things you can do with them.
Crock Pot -Saucy Italian Chicken Thighs


Ingredients:
skinless chicken thighs, Italian-style diced tomatoes, tomato paste, garlic, salt, pepper

Directions:
Place chicken in 4 quart crock pot.
Combine tomatoes and next 6 ingredients.
Stir well.
Pour sauce over chicken.
Cover and cook on high for 1 hour then reduce heat to low and continue to cook for 4-5 hours or until chicken is tender.
Serve with bread, pasta, or a green salad.
Banana Oatmeal Cookies


Ingredients:
flour, sugar, baking soda, salt, nutmeg, cinnamon, shortening, egg, banana, oatmeal, walnuts

Directions:
Combine first 6 ingredients (from the flour to the cinnamon].
Cut in the shortening.
Add the beaten egg.
Alternately add the mashed banana and the oatmeal.
If desired, add the chopped walnuts next.
Bake on an ungreased cookie sheet (s] at 400 degrees F for 15 min (check at 9 min].