xiaoxl/recipe_data huggingface dataset:
Cheddar-Cauliflower Soup


Ingredients:
olive oil, yellow onion, cauliflower, low sodium chicken broth, heavy cream, kosher salt, fresh ground black pepper, white cheddar cheese

Directions:
In large Dutch oven over medium-high heat, warm oil. Add onion; cook, stirring occasionally, until tender, 5-7 minutes. Add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes. Add broth, cream, 2 teaspoons salt, and freshly ground pepper to taste.
Bring to boil. Reduce heat to low; simmer until cauliflower is easily pierced with a fork, about 10 minutes.
Using immersion blender, blend soup to a fine puree,3-5 minutes. Add cheese; stir until melted and well-combined with soup.
Adjust seasonings with salt and pepper. Ladle soup into individual bowls. Serve immediately with toasted bread.
Easy Venison Meatloaf
Category: meat-and-poultry
By MOTHERHEN1982

Serve with potatoes and seasonal vegetables.

Ingredients:
2 pounds ground venison
1 (6 ounce) package dry stuffing mix (such as Stove Top®)
1 cup water
1  onion, finely chopped
¼ cup barbeque sauce
2 large eggs, lightly beaten
salt and ground black pepper to taste
¼ cup barbeque sauce

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 328.9
Fat: 5.7 g
Saturated fat: 2 g
Carbohydrates: 32.8 g
Sugars: 9.5 g
Dietary fiber: 1.7 g
Protein: 34.2 g
Cholesterol: 168.1 mg
Sodium: 760.7 mg
Crab & Artichoke Dip


Ingredients:
cream cheese, mayonnaise, sour cream, parmesan cheese, mozzarella cheese, green onions, artichoke hearts

Directions:
Cream the softened cream cheese and add the mayonnaise and sour cream.
Mix until smooth.
Add the remaining ingredients and mix until well blended.
May be divided into 2 casseroles or makes one big one.
Bake in 350 oven for about 20 minutes, until bubbly and starting to turn brown on top.
Serve with tortilla chips and enjoy.
Big Batch Banana Muffins


Ingredients:
bananas, butter, olive oil, sugar, eggs, flour, baking soda, salt, baking powder, vanilla, toasted wheat germ

Directions:
Mash bananas, stir in baking soda & vanilla., Mix melted butter, oil & sugar together., Add eggs & mix well., Stir in bananas., Add flour & baking powder., Mix till combined., Scoop into lined muffin pans., Bake at 350° for 20 minutes.
White Chocolate Mocha Syrup Recipe


Ingredients:
sweetened condensed milk, evaporated milk, sugar, vanilla, instant espresso, white chocolate

Directions:
Mix (with a wire whisk in a deep pan] milks, sugar, & vanilla over medium heat until lightly simmering.
Add white chocolate & continue whisking until chocolate is melted.
Add espresso powder & keep whisking to mix thoroughly.
Remove from heat to cool, whisking every few minutes to keep chocolate together.
Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.
French Toast Souffle
Category: breakfast-and-brunch
By Betty

This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.

Ingredients:
10 cups white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8  eggs
1 ½ cups milk
⅔ cup half-and-half cream
½ cup maple syrup
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar

Directions:
Place bread cubes in a lightly greased 9x13 inch baking pan. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile,  preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

Prep time: 20 mins
Cook time: 30 mins
Total time: 9 hrs 20 mins
Yields: 12 servings

Calories: 241.3
Fat: 9.8 g
Saturated fat: 4.7 g
Carbohydrates: 28.4 g
Sugars: 12 g
Dietary fiber: 0.7 g
Protein: 9.8 g
Cholesterol: 142 mg
Sodium: 320.6 mg
The Best Frikin' Party Dip Ever!
Category: appetizers-and-snacks
By Katie-Kate

This dip is hearty and a crowd pleaser. The 'boys' love the spice and the women love how easy it was to make. Serve with tortilla chips.

Ingredients:
1 (16 ounce) package bulk hot pork sausage (such as Jimmy Dean®)
1 (8 ounce) package cream cheese, softened
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chopped fresh chives
¼ cup chopped onion

Directions:
Stir the sausage and onions together in a large skillet over medium-high heat until browned and crumbly, about 8 minutes. Drain the grease off of the sausage in a mesh strainer, then return to the skillet. Stir in the cream cheese and diced tomatoes until the cheese has melted and the mixture begins to bubble. Stir in chives before serving.

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

Calories: 201.1
Fat: 17.6 g
Saturated fat: 8.3 g
Carbohydrates: 2.5 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 8.2 g
Cholesterol: 50.7 mg
Sodium: 584.6 mg
Window Wash


Ingredients:
white vinegar, cornstarch, water

Directions:
Combine.
Wash with clean sponge, or micro fibre cloth then Squeegee the water/dirt away!
Never wash windows on sunny days.  They will dry too fast and show streaks.
Never use soap.
For fast clean-ups, wash with cloth soaked in white vinegar.  This method is great when washing only a few indoor windows.
Shine with newspaper instead of paper towels.
No more guess work with drying the inside panes with vertical strokes and outside panes with horizontal strokes, or vice versa - you will notice quickly what side has the smudges.
After the windows have dried, rub a clean blackboard eraser over them for a really fine shine.
Easy Gooey Caramel Rolls
Category: bread
By wilco

I got this recipe from my aunt. It's a Christmas morning tradition and always a hit at church. We sometimes add chopped pecans before we bake.

Ingredients:
24  frozen dinner roll dough, thawed, divided
½ cup butter
1 cup brown sugar
1 (4.6 ounce) package cook-and-serve vanilla pudding mix
2 tablespoons milk
½ teaspoon ground cinnamon

Directions:
Grease a 9x13-inch baking dish. Arrange 12 dinner rolls in the prepared baking dish. Melt butter in a saucepan over medium-low heat. Add brown sugar, pudding mix, milk, and cinnamon to melted butter; stir until smooth. Pour pudding mixture over rolls; top with remaining 12 rolls. Allow rolls to rise for 3 hours. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. Cool for 15 minutes before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 4 hrs
Yields: 24 servings

Calories: 213.8
Fat: 6.5 g
Saturated fat: 3 g
Carbohydrates: 34.9 g
Sugars: 15.4 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Cholesterol: 11.9 mg
Sodium: 285.2 mg
Chicken Bog


Ingredients:
chicken, smoked link sausage, onion, butter, seasoning salt, black pepper, bay leaves, water, white rice, salt, black pepper, garlic powder

Directions:
lice the sausage into 1/2 inch pieces.
in stockpot combine chicken, sausage, onion, butter, seasonings and bay leaves.
add the water, boil, cover and cook at low boil 40 minutes.
remove the chicken from the pot and let cool.
debone chicken, discard the bones and skin.
add the rice to the pot and bring to boil, stirring well. boil 10 minutes, reduce heat,
cover pot and simmer 10 minutes until rice is done.
remove bay leaves,
return chicken to the pot.
house seasoning:.
mix store in airtight container up to 6 months.
Broiler-Grilled Corn


Ingredients:
chipotle pepper, chili powder, cumin, cayenne pepper, garlic powder, sugar, salt, corn, butter, parmesan cheese, lime wedges

Directions:
Crush chipotle in mortar and pestle, or grind in a spice grinder. Add chipotle, chili powder, cumin, cayenne, garlic powder, sugar and salt to yogurt and stir really well. Taste for seasoning; each ear only gets a thin coat, so if you want it hot, add more cayenne.
Strip corn of husks and silk. Arrange on broiler tray in a single layer. Brush all sides with butter and broil 5 minutes. Turn over and broil another 5 minutes. Brush all sides with butter again. Continue cooking and turning often until corn is golden and a few kernels are charred.
Transfer corn to a platter. Smear each ear with about 2 tbsp of yogurt mixture, spreading evenly. Sprinkle all over with parmesan and squeeze lime wedges over. Eat hot.
Easy Slow Cooker Chicken Fajitas
Category: world-cuisine
By BusyMomTo4

So easy and delicious you won't believe it. All 4 of my kids love this dish, not an easy accomplishment! Spoon into tortillas with your choice of toppings, or you can spoon onto rice.

Ingredients:
4 (6 ounce) chicken breasts
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (8 ounce) jar salsa
1 (1.25 ounce) package taco seasoning

Directions:
Place chicken, corn, beans, salsa, and   in a slow cooker. Cook on Low until chicken is tender and flavors have combined, about 8 hours. Shred chicken meat using 2 forks.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 4 servings

Calories: 416.5
Fat: 5.5 g
Saturated fat: 1.4 g
Carbohydrates: 47.2 g
Sugars: 6.5 g
Dietary fiber: 10.3 g
Protein: 45.5 g
Cholesterol: 96.9 mg
Sodium: 1793.3 mg
Tangy Tuna Pasta Salad


Ingredients:
pasta, tuna, grape tomatoes, cheese, cheese, black olives, green olives, fresh parsley

Directions:
"Cook pasta according to package directions; drain.  Rinse well.  Toss pasta with remaining ingredients.  Chill."
Apple, Prune and Peach Christmas Pudding


Ingredients:
currants, brown sugar, butter, orange, apples, golden syrup, eggs, self-raising flour

Directions:
Place dried fruit, sugar, butter, juice and rind in a medium saucepan. Bring to boil stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
Grease a 6 cup pudding basin and line base with baking paper.Pour over the golden syrup.
Stir the eggs into the fruit mixture and mix well. Fold through the breadcrumbs and flour.
Spoon the pudding mixture into prepared basin packing down firmly as you go. Cover the basin with a circle of buttered non-stick baking paper and two circles of foil. Tie securely with kitchen string.
Stand pudding on a trivet (heatproof raised rack] inside a large saucepan or stockpot. Fill with enough hot water to come 2/3 up the side of basin.
Cover  pot with a lid and simmer for 5 hours, topping up the pot with boiling water as needed. Don't let it boil dry.
Cool and store in basin in fridge until Christmas.
To reheat, boil pudding using the method above, for 2 hours. Serve with custard, brandy cream or icecream and decorate with berries.
Homemade Ketchup
Category: side-dish
By Chef John

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Ingredients:
2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1  whole clove

Directions:
Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so. Smooth the texture of the ketchup using an immersion blender, about 20 seconds. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Prep time: 10 mins
Cook time: 12 hrs
Total time: 12 hrs 10 mins
Yields: 3 cups

Calories: 16.2
Carbohydrates: 3.9 g
Sugars: 3.4 g
Dietary fiber: 0.4 g
Protein: 0.5 g
Sodium: 139.1 mg
Un-Stuffed Cornish Hen


Ingredients:
olive oil, lemon

Directions:
Preheat oven to 400 degrees.
Remove the thawed hen from it's wrapping and rinse it with lukewarm water.
Smother or brush the olive oil over the hen.
Squeeze lemon juice down the center of the hen.
Sprinkle the hen with salt & pepper (or any seasoning of your choice].
Place hen on roast pan and let it cook for 35 minutes.
Spooktacular Halloween Pudding Cups


Ingredients:
Cool Whip, vanilla pudding mix, milk

Directions:
Make pudding according to the directions on package.
Add food coloring.
Refrigerate if using the cooked kind or instant to allow to cool and or set up.
Crush entire package of oreos.
Divide amount in half.
Distribute the first half evenly among the cups.
Add 1/2 cup pudding to each cup (this recipe makes 16].
Evenly top each cup with remaining oreos.
To make the ghosts on top you can fill a large baggie with the coolwhip and snip off a nickel sized portion of one corner.
Pipe on the ghost.
Add eyes with anything you would like, I used black icing gel, you could use M&M's, chocolate chips etc.
Garlic Parmesan Salad Dressing


Ingredients:
silken tofu, onion, Dijon mustard, lemon juice, garlic clove, parmesan cheese, black pepper

Directions:
"Combine all of the ingredients in a food processor or blender. Blend until smooth."
Easy Stewed Zucchini With Feta


Ingredients:
zucchini, olive oil, garlic, chunky salsa, feta

Directions:
Wash and cut zucchini (see above].
Heat a large fry pan with olive oil and garlic.
Add zucchini and cook over med/high heat just long enough to toss to coat with oil and add salt and pepper to taste.
Add jar of salsa, stir, cover and heat on medium/low until just crisp.
Add mush and feta and cook until heated through but still crispy.
Grilled Mustard and Herb Chicken


Ingredients:
olive oil, dried tarragon, fresh parsley, Dijon mustard, red wine vinegar

Directions:
De-bone chicken., Mix the oil, herbs, mustard and vinegar., Coat chicken and marinade overnight in the fridge., Get bbq or grill sizzling hot., Place chicken skin side down., Expect smoke and sizzling., Cool until skin is brown and crispy, turning after 4-5 minutes., Continue cooking until juices run clear - roughly 4-5 further minutes., Serve with a sprinkle of sea salt and a squeeze of lemon.
Hot Cool Pasta Salad With Green Chile Vinaigrette


Ingredients:
cooked pasta, tomatoes, avocado, green chilies, sharp cheddar cheese, red onion, garlic clove, green chilies, olive oil, cider vinegar, lime juice, coarse salt, black pepper, sugar, flour tortillas, lime juice, salt, red chili powder

Directions:
Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top.
**For Vinaigrette:
Leave the skin on the garlic clove. Roast in a dry hot skillet, turning several times until softened and brown in spots, about 10 minutes. Put all ingredients in a blender or food processor and process until smooth and emulsified.  Leftovers will keep 4-5 days in refrigerator.
***For Chile Lime Chips:
Heat oven to 400 deg. Combine salt & chile powder, mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 minute or until browned. Cool and store in a ziploc bag until ready to serve with salads, dips, or sandwiches.
Steak Marinade


Ingredients:
fresh lime juice, brown sugar

Directions:
Mix steak sauce, lime juice, brown sugar and red pepper to make marinade., Poke steaks with fork and add marinade., Refrigerate for a few hours and grill.
Easy American Chop Suey


Ingredients:
macaroni, hamburger, tomatoes, green pepper, onion, red pepper flakes, oregano, thyme, garlic

Directions:
Saute diced green pepper and onion on low in frying pan till soft.
Combine with all other ingredients into a large pot and heat till hot throughout.
Top with grated cheese and enjoy!
Maritime War Cake
Category: desserts
By Linda S.

This eggless cake was developed by resourceful cooks during the war when eggs, butter, and milk were rationed. It is a traditional Christmas cake here on the East Coast of Canada. Served with a nice big hunk of Cheddar cheese and a hot cup of tea, it is a real holiday treat!

Ingredients:
2 cups water
2 cups raisins
1 cup light molasses
1 cup white sugar
⅔ cup shortening
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a round tube pan or two loaf pans. Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Allow to cool. Whisk flour, baking soda, and cinnamon together in a bowl. Stir flour mixture into raisin mixture until well combined; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 50 mins
Yields: 24 servings

Calories: 220.9
Fat: 5.9 g
Saturated fat: 1.5 g
Carbohydrates: 41.6 g
Sugars: 24.1 g
Dietary fiber: 1.1 g
Protein: 2 g
Sodium: 59.9 mg
Gluten-Free "canned" Cream of Celery Soup  T-R-L


Ingredients:
celery, onion, olive oil, sea salt, black pepper, dried parsley, water, tapioca flour, half-and-half

Directions:
NOTE RE AMT:.
Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
Heat olive oil in a sauce pan and saute the onions and celery until translucent.
Stir in the sea salt, pepper, parsley and water.
Simmer for about 30 minutes then remove from heat and cool slightly.
Place all in a food processor and process until smooth.
Return to pan and bring to a boil.
Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.
Old Time Cheddar Biscuits


Ingredients:
butter, unbleached all-purpose flour, baking powder, salt, butter, buttermilk, egg

Directions:
Preheat oven to 500 degrees F.
Put 1 Tbsp butter in a large cast iron skillet, or heavy baking dish, and place in oven.
In a large bowl, combine flour, baking powder, 3/4 cup of the cheese, and salt, mix till combined.
Cut butter in using a pastry cutter or two knives (I use my kitchen-aid, more often than not, with a paddle beater], until it is the consistency of small peas.
Stir in buttermilk, if too dry or crumbly, add at few splashes more until the dough is workable, but not sticky.
Take skillet out of the oven.
On a floured surface, turn dough out, knead no more than 8-10 times,  and pat down to about 3/4" thickness. Cut out biscuits with a biscuit cutter or a kitchen glass. Don't bother re-rolling the dough, just leave the odds and ends in the pan as they are as a little treat for yourself. Just to ensure the biscuits aren't tough!
Prick with the tines of a fork, and brush with beaten egg over the tops.
Sprinkle with the remaining 1/4 cup of cheese, place in hot skillet.
Bake 10-12 minutes till golden brown and cheese is bubbly and slightly browned.
Very Berry Apple Crisp


Ingredients:
granny smith apples, berries, sugar, flour, ground cinnamon, ground nutmeg, old fashioned oats, light brown sugar, flour, butter, margarine

Directions:
Preheat the oven to 375°.
In a mixing bowl, combine the apples, berries, sugar, flour, cinnamon, and nutmeg; toss until well incorporated.
Spoon mixture into an ungreased 9-inch square baking dish.
To make the topping: in a small bowl, combine oats, brown sugar, and flour.
Add butter and stir until moist and crumbly.
Sprinkle topping over apple mixture.
Bake for 50-60 minutes or until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.
Poseidon's Scallops


Ingredients:
scallops, lime, garlic cloves, tamari, soy sauce, gingerroot

Directions:
Chop ginger and garlic coarsely., Heat a cast iron skillet., Add sesame oil., Let the oil heat and then add garlic and ginger., Once the garlic had caramelized, add scallops., Sprinkle with tamari and cook for 5 minutes., Squeeze a whole lime into the skillet and cook for one more minute., Serve immediately., It's very important not to overcook the scallops!
Duck Breast With Griottines


Ingredients:
sour cherries, cherry brandy, tarragon

Directions:
Score the skin of the duck breasts. Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first.
After 8 min, turn them over without piercing them and cook for another 6 minute Season with salt and pepper. Keep the breasts warm on a plate, covered with aluminium foil.
Discard the cooking fat and in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 min on a high heat. Add the Cherry brandy and the Griottines, cook for about 5 min on low heat, shaking the pan from time to time to move the fruit without damaging them.
Return the duck breasts to the pan, with the cooking juices from the plate. Reheat them with the cherries for 2 to 3 minute.
Cut the breasts into slices. Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines and serve immediately with a small herb salad garnished with croutons and lardons.
Whole Wheat Bread-No Yeast


Ingredients:
whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, buttermilk, molasses

Directions:
in large bowl comine all six dry ingredients.
stir to combine throughly.make a well in the center.
in a small bowl put buttermilk, molasses and oil.
stir untill molasses has thinned and mixed in, pour into well.
stir just enough to combine.
turn into greased 9x5x3 inch loaf pan.
bake at 350 for 40  to 50 minutes.
remove from pan to cool.
note; graham flour can be used instead of whole wheat.1.
Kale Chips À La Burdowman


Ingredients:
kale, olive oil, sea salt

Directions:
Preheat the oven to 350º.  Tear the leaves from the stems and break them into bite size pieces.  Wash them well, spin dry, then place on a cookie sheet.
Drizzle the Kale pieces with the best quality olive oil you can find (this really does make a difference], sprinkle sea salt on top.  Rub the salt and oil into the Kale and then place in the preheated oven for 10 minutes.  Check at 8 or 9 minutes to prevent over cooking.
If more is needed just double the recipe.  These keep for a good while in an airtight container.