xiaoxl/recipe_data huggingface dataset:
Cauliflower & Broccoli Salad


Ingredients:
cauliflower head, broccoli, bacon, raisins, aged cheddar cheese, mayonnaise, sugar, ham, sweet pickle

Directions:
Fry the 1 lb. of bacon crispy.
Bacon should be left to drain and cool.
Pat down bacon on paper towel to be sure all excess fat is removed before breaking into bite size pieces.
Cut the flowers from the cauliflower & broccoli.
Dice the ham into 1/2 inch cubes.
Combine in the serving bowl all above ingredients when ready for dressing.
Dressing:
1 cup mayo combined with sugar.
Whisk until sugar is blended well.
Dressing is then tossed with the salad.
The salad can be stored in the refrigerator for 1 hour before serving covered.
Steel Cut Oatmeal With Maple Cream


Ingredients:
water, water, steel cut oats, heavy cream, maple syrup, cornstarch, banana

Directions:
Bring 8 c water to a boil over high heat, add oats, reduce heat to medium and simmer until oats are cooked, about 25 minutes.
Meanwhile, bring cream and maple syrup to a boil over high heat. Reduce heat to medium low and simmer 20 minutes.
Mix cornstarch with remaining teaspoon of water in a small bowl and whisk into the cream mixture.  Continue simmering until thickened, stirring frequently, about 5 minutes.
Divide oatmeal among bowls, pour cream over each and top with sliced bananas if desired.
Berry Watermelon Slushy


Ingredients:
watermelon, frozen blueberries

Directions:
Put all ingredients into blender., Blend until smooth., Serve and enjoy!
Great Grammy's Macaroni & Cheese


Ingredients:
elbow macaroni, butter, all-purpose flour, ground mustard, salt, cheddar cheese, American cheese, parmesan cheese, ground black pepper

Directions:
Preheat oven to 350°F  Grease casserole dish.  Cook macaroni in boiling, well salted water until al dente.  Drain.
Melt butter in top of double boiler.  Add salt, ground mustard & flour, whick until smooth.  Whisk in milk until smooth.  Heat until thickened.  *I will take the top of the double boiler & put it on direct heat BUT keep it low & do not stop stirring or it will burn & be ruined!*.
Add cheese & whisk until melted.
Put 1/2 cooked macaroni in casserole.  Pour about 1/3 cheese sauce over macaroni.  Stir well.  Lay slices of American cheese over this.  (4 slices fit my dish perfectly.]  Add rest of macaroni & sauce.  Stir carefully.  Sprinkle top with Parmesan cheese to cover & some pepper to taste.
Bake 1 hour until top is browned & bubbly.
Ines' Portuguese Biscoitos


Ingredients:
all-purpose flour, sugar, sugar, salt, baking powder, eggs, unsalted butter

Directions:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt, and baking powder and mix well. Add 3 of the eggs and mix until thoroughly combined. Add the butter slowly and blend until the mixture forms into a smooth dough that pulls away from the sides of the bowl.
Lightly grease 2 large cookie sheets. Working with 2 tablespoon portions of dough at a time, roll the dough with your hands against the counter to form snake-like lengths about 5 inches long and 3/4-inch thick. Bring the edges together and press to seal so that you have a small donut shape. Place the dough circles onto the prepared cookie sheets spaced about 1-inch apart. Mix remaining egg with remaining tablespoon of sugar to form a glaze. Brush the top of each cookie with some of the glaze. Bake for 20 to 22 minutes, or until the cookies are light golden brown on top. Cool completely, then store in an airtight container for up to 2 weeks. Serve with tea or coffee.
Tuna Chili Salad


Ingredients:
tuna in vegetable oil, lemongrass, mint, spring onions, chilies, lemon juice, fish sauce

Directions:
Place tuna and oil in mixing bowl., Chop chilis, lemon grass, mint, and onion. Mix with tuna., Stir in lemon juice and fish sauce.
Healthy Breakfast Burritos


Ingredients:
whole wheat tortillas, baking potato, onion, carrot, American cheese, Canadian bacon

Directions:
Scramble egg whites in Pam spray.
Cube potatoes and cook with onion and shredded carrots in Pam spray.
Microwave, bake, or fry Canadian bacon.
Layer egg whites, Canadian bacon, cheese, and potato mixture in tortilla.  Wrap, burrito-style.
Freeze and enjoy later.
Zucchini Bread (Gluten Free)


Ingredients:
eggs, sugar, canola oil, unsweetened applesauce, vanilla extract, cornstarch, tapioca flour, xanthan gum, cinnamon, baking powder, baking soda, fresh zucchini, walnuts

Directions:
Preheat oven to 350 degrees.
Beat the eggs until foamy, adding sugar, oil, and applesauce (use wire whip attachment for mixer]. In a separate bowl, mix the dry in ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment] and beat in electric mixer for about 3 minutes or until batter is mixed well and becomes very thick. Add nuts.
If baking as a loaf, grease two large loaf pans and fill each 1/2 full. Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes]. If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner's sugar.
If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.
Healthy Fat-Free Glazed Baked Sweet Potatoes (Or Yams)


Ingredients:
brown sugar, sweet potatoes, cinnamon

Directions:
Pre-heat oven to 400.
Dice yam into slices less than 1 inch thick, no wider than 1 1/2 inches (the smaller you cut the quicker they cook].
Place in bowl and pour brown sugar and cinnamon over top. Toss to coat.
Get 4 sheets of tinfoil and a pan. Divide yams in four, and pour each quarter onto a sheet of tinfoil, scraping out any leftover juices from the bottom of the bowl and pouring over top the four bunches.
Pull the corners of the tinfoil up, scrunching the tinfoil packages into bundles so no yam shows through, and place each bundle onto the pan, then in the oven.
Bake for 25-35 minutes, taking yams from oven at 15-20 minutes, and retossing them with a spoon so all the yams get done.
Serve warm, and refrigerate leftovers when cool.
Chili Cheeseburgers and Homemade Buns


Ingredients:
lean ground beef, seasoning salt, pepper, American cheese, butter, garlic powder, seasoning salt

Directions:
Day 1:
Make my chili, recipe #50732, refrigerate or set aside if making the same day (or use your own favorite chili, of course!].
The night before, wrap 1 loaf frozen bread dough in plastic wrap, refrigerate overnight to thaw.
Day 2:
Make 4 round balls out of bread dough, place on greased cookie sheet, oil dough lightly, cover with plastic wrap and let rise till doubled.
About 3 hours.
Brush with melted butter and garlic powder, sprinkle with some seasoning salt.
Bake about 22 minutes in 350º oven till golden brown. Place on rack to cool.
Make 4 patties out of ground beef, season each side with seasoning salt and coarse ground pepper.
Cook on the grill or in frying pan till done.
Top with cheese.
Warm chili in microwave till hot.
Top burger on cut bun with chili using a slotted spoon so there isn't too much juice.
Enjoy!
Grilled and Marinated Zucchini and Yellow Squash Recipe


Ingredients:
zucchini, olive oil, olive oil, kosher salt, fresh coarse ground black pepper, fresh lemon juice, lemon rind, red pepper flakes, fresh basil

Directions:
Heat grill to high.
Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving.
No Bake Toffee Rocky Road Bars


Ingredients:
unsalted butter, raisins, colored miniature marshmallows

Directions:
Line a 25cm x 20cm (10in x 8in] shallow baking tin with clingfilm.
Melt toffee and butter in a medium sized pan, heat over a very gentle heat and stir continuously.
Once completely melted and resmbling a thick liqud remove from the heat.
Add broken biscuits, raisins, nuts, cherries and marshmallows.
Mix well.
Transfer mixture to the prepared baking tin.
Level to surface.
Chill for 1 hour approx or until firm.
Remove from tin and peel away clingfilm.
Cut into 12-14 bars dependent on the size of bar you require.
To store place in airtight container for upto 4 days.
Indian Khatte Chole (Hot and Sour Chickpeas)


Ingredients:
chickpeas, canola oil, yellow onions, tomatoes, cumin, fenugreek seeds, cinnamon, green chili, fresh ginger, lemon, fresh cilantro

Directions:
Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid]. Add salt to taste.
Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
Just before serving, and the ginger and onion mixture. Mix well.
Easy Curried Chickpeas (Chana Masala) Vegetarian/Vegan


Ingredients:
chickpeas, onions, fresh ginger, turmeric, garam masala, salt, chopped tomato, red chili pepper, mint, lemon juice, basmati rice

Directions:
Heat the oil in a sauce pan.
Saute the onions, garlic, and ginger in the hot oil until the onions are golden brown.
Stir in the remaining ingredients.
Cook over low heat for ten minutes.
Add one cup of water and mix well.
Cook until the tomatoes and chile are very soft.
Then pour over rice and serve.
Mint-Cucumber Mojitos
Category: drinks
By Wendy Morrow-Kelly

This refreshing version of mint mojitos features a springtime kick of cucumber. We love these at special gatherings and summer barbeques. A pitcher of this can be made a few hours in advance--just add alcohol at serving time.

Ingredients:
1  lime, quartered
2 sprigs fresh mint leaves
1 tablespoon white sugar
2 slices cucumber
6 cubes  ice, or as needed
2 ounces white rum (such as Bacardi®)
4 fluid ounces club soda

Directions:
Squeeze the lime quarters into a highball glass, and drop the limes into the glass. Add the mint leaves and sugar. Muddle well with the back of a spoon or with a muddler. Place the cucumber slices into the glass, and fill with ice cubes. Pour in the rum, then top off with club soda. Stir gently and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 cocktail

Calories: 184.7
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 14.3 g
Sugars: 13.2 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 8.8 mg
Grilled Chicken Soup


Ingredients:
carrots, sweet onion, fingerling potatoes, celery, chicken breasts, beer, blue cheese

Directions:
Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.
In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.
Add chopped ingredients and simmer soup for 1 hour.
To thicken soup so consistency is more like a stew, stir in a little flour.
Serve in bowls topped with crumbled blue cheese.
Pair with a beer and enjoy.
Cherry Tomatoes in Lemon Oil Dressing


Ingredients:
cherry tomatoes, fresh lemon juice, fresh basil leaf, extra virgin olive oil, salt, fresh ground black pepper

Directions:
Prick each tomato all over with a toothpick.
Mix lemon juice and basil. Pour oil over mixture, whisking until liquids are completely blended. Season to taste with salt and pepper.
Place tomatoes in a shallow glass dish and cover with lemon oil dressing. Chill for several hours, tossing occasionally. Enjoy!
Stuffed Air Fryer Potatoes
Category: side-dish
By GourmetGirl

So simple but so tasty, this recipe can be used as a side dish or an entree. Baked potatoes are stuffed with onion and bacon before being sprinkled with your favorite cheese.

Ingredients:
4  baking potatoes, peeled and halved
3 teaspoons olive oil, divided
½ cup Cheddar cheese, divided
½  yellow onion, diced fine
2 slices bacon

Directions:
Preheat air fryer to 350 degrees F (175 degrees C). Brush potatoes gently with 1 teaspoon oil; place in the basket of the air fryer and cook for 10 minutes. Brush potatoes with 1 additional teaspoon oil; continue cooking in the air fryer for 10 minutes. Coat with the remaining oil and cook until tender, about 10 minutes more. Cut the cooked potatoes in half. Spoon the insides into a bowl; add 1/4 cup Cheddar cheese and mix well. Place onion and bacon in a skillet and cook over medium-high heat, turning occasionally, until bacon is evenly browned, about 10 minutes. Stuff the skins with the potato-Cheddar cheese mixture, onion, and bacon. Sprinkle the remaining cheese on top. Return the stuffed potatoes to the air fryer; cook until cheese is melted, about 6 minutes.

Prep time: 23 mins
Cook time: 36 mins
Total time: 59 mins
Yields: 4 stuffed potatoes

Calories: 288.2
Fat: 10.3 g
Saturated fat: 4.2 g
Carbohydrates: 40.1 g
Sugars: 2.9 g
Dietary fiber: 5.2 g
Protein: 9.8 g
Cholesterol: 19.8 mg
Sodium: 205.7 mg
WILD RICE PILAF With PORCINI, CRANBERRIES & TOASTED ALMONDS


Ingredients:
wild rice, low sodium chicken broth, butter, dried funghi porcini, basmati rice, red onion, garlic clove, dry white wine, dried cranberries, black pepper, sea salt, fresh parsley

Directions:
In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups], give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.
PHILLY (Italian Style) Hot Roast Pork Sandwiches


Ingredients:
boneless pork roast, salt, fresh coarse ground black pepper, garlic powder, basil, dried garlic, water

Directions:
Preheat oven to 350 degrees.
Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish].
Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
Each time you add the water, pour some over the roast, so the top does not get too dry.
Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time].
Trim all visible fat from roast and discard.
Slice roast very thin, in the pan if possible, so you don't lose any juices.
If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired].
Enjoy!
Strawberry Oatmeal Breakfast Smoothie
Category: breakfast-and-brunch
By ASTROPHE

This is a fast vegan smoothie with a deep pink color and a rich, creamy texture.  VERY filling, and perfect for people in a rush in the morning. You don't have to give up a good breakfast when it's this fast to make! I use vitamin fortified soy milk.

Ingredients:
1 cup soy milk
½ cup rolled oats
1  banana, broken into chunks
14  frozen strawberries
½ teaspoon vanilla extract
1 ½ teaspoons white sugar

Directions:
In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 236.1
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 44.9 g
Sugars: 18.9 g
Dietary fiber: 5.9 g
Protein: 7.6 g
Sodium: 65.4 mg
Hartson's Quick and Easy Chicken and Rice Meal


Ingredients:
chicken breast, rice, water, chopped tomatoes, olive oil, basil

Directions:
Light BBQ to pre heat.  Approximately 350 degrrees.
Chop Basil Fine, add to tomatoes (do not drain].
Mix Rice, water, and olive oil in a rice cooker (or in a medium small bowl cook at medium heat until done].
Cut chicken in half length wise then cut each half in half again (filet cut].  Brush chicken with light coat of Olive Oil (will help keep juicy].   Place on BBQ, cook 6 minutes a side.
Heat Tomato/Basil mix, do not combine.
***Storage for later use**** Package Rice, Tomato/Basil, and Chicken in separate containers.  When ready to eat, mix chicken and rice together and place all ingredients in tthe microwave at 50% for 5 minutes.  Combine Tomato/Basil mix and rice chicken.  Enjoy.
Instant Pot® No-Bean Turkey Chili
Category: soups-stews-and-chili
By thedailygourmet

We all know true chili uses beef and no beans, but this is so flavorful you won't miss the beef. This turkey chili is cooked in the Instant Pot® with minimal ingredients which makes it budget-friendly! Feel free to add additional toppings like chopped onion, cheese, sour cream, scallions, etc.

Ingredients:
10 ounces ground turkey
8 ounces turkey Italian sausage, casings removed
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can  condensed tomato soup
2 tablespoons chili seasoning mix
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon smoked paprika

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground turkey and turkey sausage. Cook and stir until browned and crumbly, 5 to 7 minutes. Add tomatoes and tomato soup. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chili seasoning, garlic powder, cumin, and smoked paprika. Stir to combine.

Prep time: 5 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 279.8
Fat: 12.5 g
Saturated fat: 3.2 g
Carbohydrates: 15.9 g
Sugars: 8.6 g
Dietary fiber: 1.8 g
Protein: 27.2 g
Cholesterol: 94 mg
Sodium: 1465.7 mg
Albanian Courgette Pie


Ingredients:
courgettes, eggs, flour, sugar, baking soda, olive oil

Directions:
In a mixing bowl mix together the grated courgettes, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture.
In a large round baking tray (about 2 inches deep] rub some olive oil over the base and edges.
Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked.
Pralines
Category: desserts
By MARKR

Had these in New Orleans and loved them, so I tried different combos and liked this best.

Ingredients:
1 ½ cups toasted pecans
1 ½ cups white sugar
⅜ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon vanilla extract

Directions:
Line a baking sheet with aluminum foil. In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Drop by spoonfuls onto prepared baking sheet.  Let cool completely.

Cook time: 30 mins
Total time: 45 mins
Yields: 20 servings

Calories: 179.6
Fat: 9.4 g
Saturated fat: 2.8 g
Carbohydrates: 24.5 g
Sugars: 23.6 g
Dietary fiber: 0.8 g
Protein: 1 g
Cholesterol: 9.6 mg
Sodium: 29.3 mg
Layered Carrots and Rice – Jizer M’tubuq


Ingredients:
carrots, white rice, onion, salt, curry, cinnamon, salt, water

Directions:
Peel and slice carrots lengthwise then cut each strip into 2 or 3 more lengthwise strips.  Bunch together and cut strips into roughly ¼ inches producing diced carrots.  Perfection not needed.  If you’re lucky enough to have a gadget to do this, that’s great.
Dice the onion.
If you have a rice cooker, the rice into the cooker and add water (according to manufacturer’s recommendation] for rice only.  Then place all other ingredients into cooker and stir to mix.  Close cooker and allow to go through normal cooking time.
If you don’t have a rice cooker, put all the ingredients into a large pot.  Add water to about one finger’s width above the contents in the pot and cover.  Bring to a boil and immediately reduce heat to low and allow contents to steam for about 30 minutes.
Traditionally, when the rice is half cooked, it's divided in half, the carrots and onions are laid on the bottom half and the rest of the rice is then laid on top, hence "m'tubuq" meaning "layered".  Cover again and continue to steam.
Spoon Bread Chili Pie


Ingredients:
beef, onion, green pepper, garlic clove, chili powder, canned tomatoes, kernel corn, salt, pepper, kidney beans, milk, butter, salt, cornmeal, cheddar cheese, egg

Directions:
Cook ground beef, onion, green pepper and garlic over medium heat for 8 minutes.
Add chili pepper, tomatoes, corn and beans and cook for five minutes.
Turn into casserole dish and  set aside. Scald milk with butter and salt.  Gradually add corn mean while   stirring.
Cook until thickened - 4 minutes.
Remove from heat and stir in  cheese and egg.
Spread topping over casserole.  Bake at 375°F for 35  minutes or until topping has set.
Greens from Cameroon


Ingredients:
garlic cloves, onion, cayenne, greens, chicken broth, salt

Directions:
Heat oil in large skillet over medium-high heat.  Saute onions and garlic until soft, add cayenne pepper and reduce heat.
Add greens to pot.  Cover and cook over medium heat for several minutes.  Stir greens often but otherwise keep pot covered.
Add broth, cover and cook over low heat until greens are tender (10-20 minutes longer]  Season to taste and serve hot.