xiaoxl/recipe_data huggingface dataset:
Mom's "enchilada" Casserole


Ingredients:
ground beef, milk, sharp cheddar cheese, green chilies, corn tortillas

Directions:
Brown ground beef and set aside.
Put soup, milk, and chilies in a medium sauce pan and heat until warm.
Mix ground beef into soup.
Fry tortillas as you go. (forgot to add] Fry tortillas until they are slightly crispy.
In large, microwavable casserole dish with lid put down a tortilla, then the soup mix, then the cheese, then another tortilla, until you run out of one of the ingredients.
Cook on high in microwave with cover on dish until heated through (usually around 5-6 minutes].
Pat's Pan-Fried Catfish


Ingredients:
catfish fillets, flour, yellow cornmeal, dried thyme, fresh lemon juice, table salt, baking soda, dried fennel, eggs, buttermilk, Crisco shortening

Directions:
Dry your catfish filets with paper towels.
Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry].
Next, heat the shortening in a large skillet over medium-high heat.
Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it]. Mix it up with a fork or with your fingers.
Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side]. (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork].
Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish]. A tangy  tartar sauce is also good with fried catfish. Enjoy!
NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!
Sue's Spaghetti Sauce


Ingredients:
tomatoes, celery, onions, water, sugar, oregano, garlic powder, black pepper, salt, tomato paste, bay leaves

Directions:
"Combine everything but the tomato paste and bay leaves. Bring to a boil. Turn heat down and simmer for 2 hours. Remove from stove and add tomato paste. Stir in the paste and then place the 6 bay leaves on top of the sauce; do not stir these inches Set all night in the refrigerator. In the morning, remove the bay leaves and run the fixture through the food mill. Put in freezer boxes or jars. Makes about 7 quarts."
Top Secret Peanut Butter Frosting


Ingredients:
milk, flour, granulated sugar, creamy peanut butter, margarine, vanilla

Directions:
Stir flour into milk.
Cook on low heat in a small saucepan until boiling, stirring constantly.
Transfer to a small bowl.
Cover with plastic wrap and let cool on the counter-top for 30 minutes.
Add the rest of the ingredients and beat with a hand-mixer until fluffy.
Store in the fridge.
*Variations*
A softened 8-oz. block of Philadelphia Cream Cheese may be beaten in for a richer frosting.

Hershey's Unsweetened Cocoa Powder can be added a tablespoonful at a time until desired flavor/color has been achieved. This produces a rich-tasting chocolate/peanut butter frosting.
Gingered Yellow Pepper 'n' Broccoli


Ingredients:
fresh broccoli florets, water, yellow sweet pepper, butter, salt, pepper

Directions:
In a microwave-safe bowl, combine the broccoli and water. Cover and microwave on high for 3 minutes.
Meanwhile, in a large skillet, saute yellow pepper in butter for 3-4 minutes or until tender.
Stir broccoli; microwave 1 minute longer or until tender.
Add the ginger, orange peel, salt and pepper to yellow pepper. Drain broccoli; add to pepper mixture and toss to coat.
Spaghetti Squash Casserole With Sweet Sausage & Peppers


Ingredients:
spaghetti squash, bell peppers, red onion, minced garlic cloves, diced tomatoes, dried oregano, dried basil, salt, black pepper, parmesan cheese

Directions:
Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Reduce oven temperature to 350 degrees.
While squash bakes, cook and crumble bratwurst in a skillet over medium heat.  Add peppers, onion and garlic and continue cooking until vegetables are crisp tender.
Add squash, tomatoes, basil, oregano, salt and pepper to skillet and heat through.  Remove from heat and drain excess liquid.  Mix in 3/4 cup Parmesan and transfer to a greased 9×13 or oval 2 quart casserole dish.  Bake uncovered for 30 minutes, topping with remaining Parmesan for the last five minutes of baking time.
Twice Baked Sweet Potatoes With Pecans


Ingredients:
sweet potatoes, unsalted butter, orange zest, salt, pecan halves, all-purpose flour, granulated sugar, dark brown sugar, ground cinnamon, kosher salt

Directions:
Preheat oven to 375 degrees F.
Pierce sweet potatoes all over with a fork.  Microwave on HIGH for 15 minutes or until completely cooked through.  Let rest 5 minutes or until cool enough to handle.
Topping:  Meanwhile, combine the pecans, flour, sugars, cinnamon and 1/4 teaspoons salt. Stir to blend. Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate.
Split the potatoes in half lengthwise and scoop out some of the flesh inside. Arrange the sweet potato "halves" on a baking sheet.  In a medium bowl, combine the sweet potato flesh with the remaining 1/4 cup butter, orange zest and 1/2 teaspoons salt. Spoon the filling back into each potato half and top with the topping on a baking tray. Place the tray in the center of the oven and bake until the topping browns, 15-20 minutes. Serve immediately.
Garlic Chive Pesto


Ingredients:
garlic sprouts, fresh flat-leaf parsley, fresh spinach leaves, walnuts, pistachios, garlic, extra virgin olive oil, parmesan cheese

Directions:
In a blender or food processor, place the garlic chives, parsley, spinach, nuts and garlic.
Whirl until finely minced.
Add the oil and cheese, and process until blended.
Transfer to a small bowl, cover, and chill.
Beef Bulgogi(Korean Marinated Beef)


Ingredients:
soy sauce, brown sugar, green onion, garlic, sesame seeds, ground black pepper

Directions:
Place the beef in a shallow dish.Combine soy sauce,sugar,green onion,garlic,sesame seeds,sesame oil and ground black pepper in a small bowl.Pour over beef.cover and refrigerate for 3 hours.
Preheat on outdoor grill  for high heat and lightly oil the grate.
Quickly  grill beef on hot grill untill slightly charred and cooked through,1 to 2 minutes per side.
Sweet Pumpkin Seeds
Category: appetizers-and-snacks
By Denise A.

My husband asked if I could make a sweet pumpkin seed batch from all the pumpkin seeds we got from carving jack-o'-lanterns.

Ingredients:
2 cups raw whole pumpkin seeds
2 tablespoons butter, melted
½ cup white sugar, divided
1 tablespoon ground cinnamon, divided

Directions:
Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes. Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes. Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 2 cups

Calories: 147.3
Fat: 6 g
Saturated fat: 2.4 g
Carbohydrates: 21.8 g
Sugars: 12.5 g
Dietary fiber: 1.1 g
Protein: 3 g
Cholesterol: 7.6 mg
Sodium: 23.4 mg
Molly's Dinner Rolls


Ingredients:
active dry yeast, sugar, warm water, milk, egg, salt, all-purpose flour, butter

Directions:
In a mixer (or by hand], combine the yeast, sugar, and warm water; let grow until bubbly (about 5 minutes].
Add milk and mix.
Mix in oil and egg.
Slowly add 2 cups flour, mix, and then add salt.
Add 1/2 cup flour at a time until the dough pulls away from the side of the bowl.
Lightly spray the dough with cooking spray, and let rise in a covered mixing bowl for about 30 minutes.
On a floured surface, form rolls (they will each be 2 oz., if you weigh the dough like I do] as desired, and place on a lightly greased or parchment-lined jelly roll pan (or rimmed cookie sheet]. Cover with plastic wrap, and let rise an additional 30 minutes.
Bake at 400 degrees for 18-20 minutes (the original recipe said 10-12 minutes, but I found mine needed about 18 minutes for 24 rolls on a jelly roll pan].
You can rotate the pan halfway through, if you'd like, but I don't.
Brush hot rolls with melted butter.
Oat Bread


Ingredients:
milk, brown sugar, egg, salt, rolled oats, flour, butter

Directions:
In a medium sized mixing bowl mix warm milk, yeast, brown sugar, egg, salt and rolled oats.
Mix in 3 cups flour until well blended. This is a sponge. Allow to sit for 30 minutes until bubbly.
Add the remainig flour, knead 5 minutes.
Allow to rise until doubled. Punch down.
Shape into a loaf and allow to rise again in a large loaf pan. Bake at 350° for 45-50 minutes.
The top will be a nice medium brown. Melt 1 tsp butter over the top. Remove from the pan and allow to cool on the counter.
Slicing piping hot bread will allow the moisture to escape the loaf through steam, so unless you plan to eat the whole thing right then, be patient and allow your loaf to cool before enjoying.
Pork Chops and Dressing


Ingredients:
boneless pork chops, olive oil, onion, celery, herb-seasoned stuffing cubes, water

Directions:
"Brown chops in oil and remove from pan, place in bottom of casserole dish. Add veggies to same pan and cook until soft. Add mushroom soup and stuffing cubes. Stir, scraping bottom of pan. Add enough water to make desired consistency. Top pork chops with dressing and bake at 350° for 1 hour."
Oatmeal Salmon Patties


Ingredients:
pink salmon, eggs, red onion, dried basil, black pepper, canola oil

Directions:
Drain both cans of salmon and remove skin and round bones. in a separate bowl, combine the eggs, egg white, diced onion, oats, basil and pepper. Add the salmon to the mixture and mix well (I get in there with my hands, but don't forget to remove your rings ladies!]. Once it's all mixed, score out 8 portions and make 8 patties. Stick the patties in the refrigerator for about 30 minutes to chill. In a black iron skillet fill with oil. Heat oil on med. to Med. High add salmon patties and cook on both sides until golden brown. Drain on paper towel lined plate.
Serve with your favorite sides or try roasted red potatoes and carrots.
This can serve 4 people with 2 patties per person or up to 8 people with 1 patty per person.
Salmon Salad


Ingredients:
mayonnaise, celery, dried dill, Dijon mustard

Directions:
"Combine all ingredients and chill before serving."
San Giuanniello Pasta from Bari


Ingredients:
olive oil, garlic cloves, capers, anchovies, tomatoes, spaghetti

Directions:
Heat olive oil in a pan, add the chopped garlic, anchovies, and capers.
Cook till garlic starts to turn slightly brown, and then add the tomato sauce,and cook for five more minutes, then put the cooked pasta into the sauce and mix well and serve.
"Everything" Seasoning Air Fryer Asparagus
Category: side-dish
By France C

"Everything" bagel seasoning isn't just for bagels - it's also delicious on asparagus! Certain bagel seasoning brands are saltier than others, so hold off on adding salt until the end, if needed.

Ingredients:
1 pound thin asparagus
1 tablespoon olive oil
1 tablespoon everything bagel seasoning
1 pinch salt to taste
4 wedge (blank)s lemon wedges

Directions:
Rinse and trim asparagus, cutting off any woody ends. Place asparagus on a plate and drizzle with olive oil. Toss with bagel seasoning until evenly combined. Place asparagus in the air fryer basket in a single layer. Work in batches if needed. Heat the air fryer to 390 degrees F (200 degrees C). Air fry until slightly soft, tossing with tongs halfway through, 5 to 6 minutes. Taste and season with salt if needed. Serve with lemon wedges.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 70.2
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 5.8 g
Sugars: 2.1 g
Dietary fiber: 3 g
Protein: 2.7 g
Sodium: 281.5 mg
Easy Sugar Cookies
Category: desserts
By Stephanie

Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!

Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1  egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Yields: 4 dozen

Calories: 85.9
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 11.7 g
Sugars: 6.3 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 14 mg
Sodium: 60.1 mg
Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)
Category: world-cuisine
By mega2408

This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!

Ingredients:
8  poblano peppers
1 tablespoon olive oil
1  onion, chopped
2 cloves garlic, finely chopped
1 ¾ pounds ground pork
2 cups peeled, seeded, and chopped tomatoes
1  ripe plantain, chopped
1  apple, chopped
1  fresh peach, chopped
1 bunch fresh parsley, chopped
2 tablespoons chopped candied orange peel
2 tablespoons pine nuts
2 tablespoons raisins
2 tablespoons blanched almonds, chopped
4  whole cloves, ground
salt and pepper to taste
2 ½ cups chopped walnuts
1 ¾ cups milk
¾ cup soft goat cheese
1 tablespoon white sugar
1 (1 inch) piece cinnamon stick
1 ½ cups pomegranate seeds
½ cup chopped fresh parsley

Directions:
Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes. Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes. Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy. Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 724.3
Fat: 50.5 g
Saturated fat: 13.2 g
Carbohydrates: 41.4 g
Sugars: 22.7 g
Dietary fiber: 8.5 g
Protein: 33.8 g
Cholesterol: 85.5 mg
Sodium: 226.7 mg
Barbecue Rub Burgers


Ingredients:
salt, sugar, brown sugar, garlic granules, paprika, chili powder, fresh ground black pepper, cayenne pepper, thyme leaves, ground cumin, ground nutmeg, ground beef

Directions:
Combine all ingredients except ground beef.  Mix well.  Shape ground beef into patties.  Season each patty lightly on both sides with rub.
Grill burgers until done to liking about 4 minutes on each side.
Store any leftover rub in an airtight container.
Garden Vegetable Lentil Salad


Ingredients:
olive oil, red onion, carrots, garlic cloves, fresh peas, lemon juice, ground cumin, salt, cayenne pepper, of fresh mint, fresh coriander

Directions:
Place lentils in a large salad bowl.
Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils.
In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.
Barbs Butter Bean or Lima Bean Soup


Ingredients:
lima beans, water, kielbasa, ham, carrot, celery, onion, tomatoes, flour

Directions:
Put beans into large soup pot cover with water bring to a boil for 2 minutes, turn off heat and let set for 1 hour, Drain off water.
Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done.
When beans are starting to get tender add ham (& broth from ham] or Kielbasa, tomatoes, onion , carrots, celery and simmer until done.
Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water, add to soup and simmer, check seasonings.
Baked Brie With Grapes


Ingredients:
seedless grapes, thyme, rosemary, puff pastry, egg

Directions:
Pre-heat oven to 400 degrees Fahrenheit.
Slice Brie wheel in half horizontally. Press grapes onto cut side of lower half of cheese. Sprinkle grapes with herbs. Press top of Brie onto grapes, sandwiching them in between the two halves. Set aside.
On lightly floured surface, roll puff pastry into a 16x10 rectangle. Cut a 6 round and an 8 round from puff pastry. Brush smaller round of puff pastry with egg. Set brie/grape sandwich onto pastry. Brush larger round of pastry with egg and place egg side down over Brie. Press out any excess air and crimp edges to seal. You can decorate top with puff pastry scraps if desired. Brush outside of the pastry with beaten egg. Place on cookie sheet and bake for 20 minutes. Tent loosely with foil and return to oven for 10-15 more minutes. Brie should be golden brown and puffy looking.
Remove from oven and let cool for one hour before cutting into Brie.
Lighter Banana Cream Pie


Ingredients:
cornstarch, skim milk, eggs, butter, vanilla, cream of tartar, bananas

Directions:
Heat oven to 375 degrees.  Prepare and bake the pie shell; let cool.
Mix the 1/8 cup of cane sugar and cornstarch in a 2 quart saucepan.  Gradually stir in milk.  Cook over medium heat, whisking constantly, until mixture thickens and boils.
Separate eggs; place yolks in a small bowl and place whites in a large metal bowl for the merangue later.  Stir two or three tablespoons of hot mixture into the egg yolks.  Pour the yolks back into the milk mixture.  Stir in the vanilla and butter.  Heat to boiling, stirring constantly, for one minute.  Set aside.
Peel and slice the bananas.  Arrange in the cooled pie crust.  Evenly pour the custard over the bananas.
Prepare the merangue. (Hint-always use clean, dry beaters and a metal or glass bowl, not plastic, for a successful merangue].  Add the cream of tartar to the egg whites.  Beat on high until soft peaks form.  Add the 1 teaspoon of cane sugar and continue beating until stiff peaks form.
Spoon the merangue evenly over the custard filling.
Bake at 375 degrees for 12 to 15 minutes or until merangue is nicely browned.
Let cool and refrigerate several hours.
Serves 6 to 8.
2bleu's 2easy Boboli


Ingredients:
flour, salt, instant minced garlic, active dry yeast, warm water, olive oil

Directions:
Add all ingredients except the olive oil to your Kitchenaid or stand mixer. Let machine knead the dough for 3-4 minutes until it pulls away from the sides and forms a soft ball of dough that will be slightly sticky. Place in lightly greased bowl, cover with a damp cloth and let rise for 1-1/2 hours or until doubled in bulk.
Turn dough out, punch down and knead by hand for 5 minutes or so. Return to bowl and let rise for 30 minutes.
Preheat oven to 400°F.
Divide dough in half. Roll out two 10-2" rounds and place on two baking sheets that have been lined with parchment paper. Brush olive oil over tops and bake for 10-12 minutes.
You can now top the crust, freeze it, or eat it the way it is. Just remember when you top it the crust is already 2/3 of the way baked and will require only enough time so that the cheeses, etc. are bubbly. You can opt to broil the toppings if you prefer.
Tortellini in Chicken Broth
Category: soups-stews-and-chili
By apotherix

In Italy, this soup is called tortellini en brodo. If you keep your freezer stocked, this soup is a snap to whip up after a long day at the office.

Ingredients:
2 cups low-sodium chicken broth
⅔ cup water
½ (16 ounce) package frozen cheese tortellini
1 cup chopped watercress
2  scallions, sliced
3 drops hot red pepper sauce  (Optional)
2 tablespoons grated Romano cheese
freshly ground black pepper to taste

Directions:
Stir broth and water together in a pot; bring to a boil. Stir frozen tortellini into broth mixture and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce. Sprinkle with Romano cheese and black pepper to serve.

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

Calories: 203.7
Fat: 6.1 g
Saturated fat: 3.3 g
Carbohydrates: 27.3 g
Sugars: 2 g
Dietary fiber: 1.7 g
Protein: 10.9 g
Cholesterol: 30.4 mg
Sodium: 334.6 mg
Veggie Blend Stuffed Breasts


Ingredients:
boneless skinless chicken breasts, asparagus spears, mushrooms, grape tomatoes, olive oil, sea salt, pepper, garlic powder, part-skim mozzarella cheese

Directions:
Using a hand held food chopper (or food processor], chop all ingredients until pieces are very small.
In a medium pan, add olive oil. When warm, add all chopped ingredients.  Sprinkle with some salt and pepper.
With knife, cut a pocket in the breasts.  Do not cut breasts in half.
Using a small spoon, stuff breasts with veggies. Close pocket using tooth picks.
Sprinkle chicken with salt, pepper and garlic powder.
In a large pan, cook chicken in medium heat until ready.
Add cheese slices and wait until melted.
Sprinkle with parsley  or basil (if desired]and serve.