xiaoxl/recipe_data huggingface dataset:
Beef, Tomato and Red Wine Casserole


Ingredients:
beef, plain flour, paprika, olive oil, diced tomatoes, red wine, potato, butter, milk, shallots, flat leaf parsley

Directions:
Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.
Delicious Chocolate Shake
Category: drinks
By ESPERENZA

This is a delicious, quick and easy recipe for a creamy, luscious chocolate shake!

Ingredients:
2 scoops chocolate ice cream
2 tablespoons powdered chocolate drink mix
1 cup milk

Directions:
In a blender, combine ice cream, drink mix powder and milk. Blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 252.5
Fat: 9.7 g
Saturated fat: 6.1 g
Carbohydrates: 32.2 g
Sugars: 30.3 g
Dietary fiber: 1 g
Protein: 10 g
Cholesterol: 33.8 mg
Sodium: 152.6 mg
Mintini


Ingredients:
vodka, white creme de menthe, mint sprig

Directions:
Pour vodka and schnapps or creme de menthe into a shaker 1/2 full of cracked ice. Shake vigorously about 20 times and let rest for one full minute if you can!
Strain into 2 chilled martini glasses and garnish with a peppermint candy dropped into the bottom of the glass or a mint sprig on the side.
Weight Watchers Chicken Cheese Steaks


Ingredients:
onion, boneless skinless chicken breast, table salt, black pepper, reduced-fat American cheese

Directions:
In a medium nonstick skillet, heat oil over medium-high heat.
Saute onion until browned and very soft, about 10 minutes.
Add chicken and pepper and saute until chicken is golden brown and cooked through, about to 5 to 8 minutes; season to taste with salt and pepper.
Toast buns; spoon chicken mixture down center of each one.
Place a slice of cheese in each bun and close bun to help cheese melt slightly.
Yields 1 cheese steak per serving.
Swedish Saffron Buns
Category: bread
By CAMILLAAA

These traditional Swedish-style saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!

Ingredients:
2 ⅛ cups milk
½ cup butter
3 (0.6 ounce) cakes compressed fresh yeast
8 ounces quark or sour cream
2 (.5 gram) packets powdered saffron
⅔ cup sugar
½ teaspoon salt
7 ½ cups all-purpose flour
1 cup raisins  (Optional)
1  eggs, beaten

Directions:
Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C).  Crumble the yeast into a bowl, then pour in the warm milk.  Stir well until the yeast dissolves. Stir in the quark, saffron, sugar, salt, and 7 cups of the flour.  Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl.  Cover, and let rise for 40 minutes. Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper.  Lightly flour a work surface, punch down the dough, then divide into 35 pieces.  Roll each piece into a rope, 5 to 6 inches long.  With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape.  Place the buns on the prepared baking sheets, and garnish with raisins if desired.  Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C). Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 55 mins
Yields: 35 saffron buns

Calories: 169.4
Fat: 4 g
Saturated fat: 1.9 g
Carbohydrates: 29.1 g
Sugars: 7.5 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 15.5 mg
Sodium: 67.9 mg
15 Minute Salmon Patties


Ingredients:
salmon, green onions, eggs, garlic, dried parsley flakes, red pepper flakes, butter

Directions:
Mix all ingredients, using skin and bones (they are fully cooked and very nutritious, you won't even know they're mixed in].
Press mixture together in hands to form into eight patties.
Place butter in nonstick pan to coat.
Cook patties in butter on medium heat for 4 mins on each side until golden brown and crispy.
Serve immediately or freeze for later.
"A Bit Different" Breakfast Pizza


Ingredients:
eggs, milk, cheese

Directions:
Preheat oven to 425 degrees F., Press dough into the bottom and sides of a 12 inch pizza pan., Bake for 5 minutes until set but not browned., Cut sausage into small pieces., Whisk eggs and milk in a bowl until frothy., Spoon sausage over baked crust and sprinkle with cheese., Pour egg mixture slowly over sausage and cheese., S& P to taste., Bake 15-20 minutes or until eggs are set and crust is brown.
William Sonoma Five-Spice Pork Wraps


Ingredients:
five-spice powder, kosher salt, fresh ground pepper, boneless pork shoulder, yellow onions, fresh ginger, garlic, soy sauce, hoisin sauce, chili sauce, chicken broth

Directions:
Preheat oven to 350°F.
In smal bowl, combine Chinese five spice, salt and pepper; rub on pork.
In dutch oven (cocotte] over medium-high heat, warm 2 tablespoons oil.
Brown pork in batches, 6-8 minutes per batch.
Transfer to large bowl.
Reduce heat to medium; warm 1 tablespoon oil.
Cook yellow onions 5 minutes.
Add ginger and garlic; Cook 1 minute.
Add soy sauce, 1/2 cup hoisin sauce, 2 Tablespoons chili sauce and broth; bring to simmer.
Return pork to pot.
Cover; bake in oven, turning pork occasionally, 2 1/2 hours.
Skim fat off sauce.
Pull pork apart into large chunks.
Serve with lettuce leaves and garnish as listed above.
Slow Cooker Green Bean Casserole
Category: side-dish
By Hollus2@gmail.com

I was on a search for a slow cooker green bean casserole to take to a friend's house for Thanksgiving dinner. I couldn't find one I liked, so I mixed and matched and came up with this one! It was so good that I didn't have any leftovers. Happily fed 8 adults and 3 children. Use different spices for your taste! I added some onion powder and Italian seasonings. After you serve, leave the lid off of the slow cooker so the french-fried onions remaining crispy on top. You could also use cream of mushroom soup in place of the cream of chicken.

Ingredients:
2 (16 ounce) packages frozen cut green beans
2 (10.75 ounce) cans  cream of chicken soup
⅔ cup milk
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) can French-fried onions, divided

Directions:
Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker. Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 8 servings

Calories: 271.9
Fat: 16.7 g
Saturated fat: 5.3 g
Carbohydrates: 22.9 g
Sugars: 4.3 g
Dietary fiber: 2.9 g
Protein: 5.9 g
Cholesterol: 12.1 mg
Sodium: 836.9 mg
Chocolate Almond Macaroons


Ingredients:
salt, sugar, vanilla

Directions:
Set oven to 350 degrees.
Butter generously a large cookie sheet.
Beat egg whites and salt until stiff, but not dry.
Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks].
Fold in almonds, vanilla and melted chocolate.
Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
Bake for 12-15 minutes.
Careful not to overbake, as the cookies will lose their texture.
Sourdough Starter II
Category: bread
By Glenda

Prepare the starter in a glass container.  Store the covered container in the refrigerator when the starter is done.  The starter dough may smell very sour and liquid may form on its surface, but this is normal.  Stir the starter before each use.  After using some of the starter, be sure 1 cup of starter is left in the container.

Ingredients:
2 cups all-purpose flour
2 cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast

Directions:
Mix together flour, warm water, and yeast in a large glass bowl.  Let stand uncovered in a warm place over night or up to 48 hours.  The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or to store covered in the refrigerator.  Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

Prep time: 5 mins
Total time: 2 days
Yields: 3 cups starter

Calories: 310.2
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 64.5 g
Sugars: 0.2 g
Dietary fiber: 2.7 g
Protein: 9.5 g
Sodium: 2.8 mg
Pork Loin With Maple Mustard Glaze


Ingredients:
garlic cloves, real maple syrup, grainy mustard, extra virgin olive oil, salt, fresh ground black pepper

Directions:
Preheat oven to 350°F.
In a small bowl combine garlic, maple syrup, mustard, oil, salt and pepper.
Coat pork loin with the mixture.
Place pork in a roasting pan and pour any extra syrup on top.
Bake for 20-25 minutes per pound or until temperature reaches 150F and juices run clear. (Thanks to AmyR for alerting me to the new cooking times for pork.]
Remove from oven and tent with foil.  Allow to rest for 10 minutes during which time the temperature will rise to 160F and the juices will distribute evenly.  Carve and enjoy.
Escarole (Endive), Walnut & Fontina Salad


Ingredients:
Dijon mustard, rice vinegar, olive oil, shallot, garlic clove, kosher salt, black pepper, escarole, Fontina cheese, walnuts

Directions:
In a large salad bowl, whisk together the mustard and the vinegar.  Add the olive oil, whisking constantly until the mixture is emulsified.  Add the shallot, garlic, salt & pepper and whisk once more.
Add the greens, cheese, and the walnuts to the dressing and toss thoroughly.  Serve right away.
Grandma's Butter Cookies


Ingredients:
butter, egg, vanilla, sugar, flour

Directions:
Preheat oven to 350 degrees F.
In large mixing bowl or electric mixer beat; butter, egg, vanilla, and sugar.
Then add 2 1/2 cups of flour to mixture and mix until creamy.
Roll out dough on flat surface until about 1/2 inch thick.
Use cookie cutters of your choice to cut the dough.
Place the dough on a greased cookie sheet, and bake for 8-10 minutes.
After removing the cookies from the oven, let them cool.
Frosting and sprinkles are opptional but recommended by Grandma herself!
Enjoy!
Grilled Cheesy Potatoes


Ingredients:
potatoes, onion, red bell peppers, green bell pepper, colby cheese, garlic powder, olive oil

Directions:
Prepare 4 squares of heavy duty aluminum foil (about 15 x 15-inches] by coating the shiny side with olive oil.
In a large bowl, mix together all ingredients, getting the olive oil throughout.
Divide equally onto each of the oil coated pieces of aluminum foil.
Fold into packets and crimp edges to seal.
Grill 15 to 20 minutes over direct coals or about 45 minutes over indirect heat.
Taco Salad Wraps


Ingredients:
lean ground beef, salsa, salsa, chili bean, Worcestershire sauce, onion powder, chili powder, garlic powder, pepper, flour tortillas, lettuce, plum tomato, cheddar cheese, baked corn tortilla chips

Directions:
In a small nonstick skillet, cook beef over medium heat until no longer pink; drain.
Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper.
Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.
Aunt Vera's Baked Beans


Ingredients:
bacon, ketchup, yellow mustard, Worcestershire sauce, onion, brown sugar

Directions:
Fry bacon until crisp; cool and crumble.
Sauté onion in the bacon drippings.
In a large bowl, combine the pork and beans, bacon, ketchup, mustard, Worcestershire sauce, sautéed onion and brown sugar and mix well.
Pour into a large casserole dish and bake for 1 hour at 300°F.
Aarsi’s Ultimate Potato Cutlets


Ingredients:
potatoes, green chili pepper, ginger, panko breadcrumbs, red chili powder, garam masala, mango powder, salt, fresh cilantro leaves

Directions:
In a bowl combine, green chili, ginger, garam masala, mango powder, salt, red chili powder, panko breadcrumbs, cilantro leaves and potatoes.
Use your hands to combine this in to a semi-soft mixture until everything is well incorporated. While you do this, try and break the potato chunks and work them in to the mixture.
Form golf ball size balls and then flatten them to form a finger shape and set aside.
Heat the oil in a pot/wok over medium heat and bring the oil to 325 degrees F.
When adding the cutlets to the oil, dip about 1/3 to 1/2 of them into the oil and allow them to start frying. Then gently slide the rest of it. This will prevent them from sinking at the bottom.
Working in batches, fry the cutlets until they are golden brown and crispy.
When the cutlets are done, remove from the oil and put immediately on paper towel to blot the excess oil.
Serve with tomato ketchup or a dip of your choice.
Ceviche Salad


Ingredients:
cucumber, tomatoes, avocado, mango salsa, lime, juice of

Directions:
Combine ingredients, tossing lightly., Chill., Serve with tortilla chips.
Cinnamon, Pumpkin and Blueberry Oatmeal


Ingredients:
steel cut oats, salt, cinnamon stick, canned pumpkin puree, fresh blueberries

Directions:
In a medium saucepan, bring 4 cups water to a boil. Stir in oats, salt, and cinnamon stick. Reduce heat slightly and boil 10 minutes, stirring occasionally. Reduce heat to low and simmer 30 minutes; stir frequently until oatmeal thickens.
Stir pumpkin into oatmeal; divide between two warm bowls and top each with blueberries.
Vegan Almond Paste
Category: desserts
By nch

This almond paste is egg-free, making it vegan and allergy friendly. The boiled syrup helps to bind the paste in the way that egg does in non-vegan versions.

Ingredients:
1 cup blanched whole almonds
½ cup white sugar
1 tablespoon white sugar
¼ cup water
⅛ teaspoon almond extract

Directions:
Place almonds in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like. Combine 1/2 cup plus 1 tablespoon sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking the temperature with a candy thermometer every minute or so, and continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup, about 6 to 8 minutes longer. Don't overcook the syrup, otherwise it will harden when cool. Remove from the heat and stir in almonds and almond extract. Return to the heat and cook, stirring with a spatula and scraping over the bottom and down the sides of the pan to prevent scorching, just until the almond paste holds together, 30 to 60 seconds. Be careful not to cook it for too long, or it will caramelize. Remove from the heat. When cool enough to handle, use it right away, or wrap it in waxed paper and store in an airtight container to use within a few weeks. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 cup

Calories: 159.9
Fat: 9.2 g
Saturated fat: 0.7 g
Carbohydrates: 17.7 g
Sugars: 14.9 g
Dietary fiber: 1.9 g
Protein: 4 g
Sodium: 5.3 mg
Chocolate Grasshopper


Ingredients:
chocolate ice cream, creme de menthe

Directions:
Mix coffee, ice cream and creme de menth in blender., Pour in to wine glasses, and garnish.
Potato Salad Bites
Category: appetizers-and-snacks
By LauraF

Potato rounds are piled with a creamy dressing and plenty of crunch in these potato salad bites that are easy to assemble once all the chopping is done!

Ingredients:
6  russet potatoes, scrubbed and thinly sliced
3 tablespoons olive oil, or as needed
salt and ground black pepper to taste
½ cup mayonnaise
½ cup sour cream
2 tablespoons Dijon mustard, or more to taste
2 tablespoons apple cider vinegar
1 teaspoon balsamic vinegar
1 pinch paprika
salt and ground black pepper to taste
1 cup finely chopped celery
¾ cup finely chopped radishes
½ (14 ounce) jar cornichons, finely chopped
3 sprigs dill, divided
2  green onions, finely chopped

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats. Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper. Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely. Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing. Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl. Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 60 bites

Calories: 41.4
Fat: 2.6 g
Saturated fat: 0.6 g
Carbohydrates: 4.1 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 0.6 g
Cholesterol: 1.5 mg
Sodium: 65 mg
Grilled Bacon Jalapeno Wraps
Category: meat-and-poultry
By Miss G.

Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill.

Ingredients:
6  fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

Directions:
Preheat an outdoor grill for high heat. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick. Place on the grill, and cook until bacon is crispy.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 391
Fat: 38.3 g
Saturated fat: 16.6 g
Carbohydrates: 2.2 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 9.5 g
Cholesterol: 79.1 mg
Sodium: 577.1 mg
Root Beer Sloppy Joe’s


Ingredients:
ketchup, brown sugar, apple cider vinegar, black pepper, ground ginger, salt, green bell pepper, garlic powder, prepared yellow mustard, butter

Directions:
Bring 2 Cups of Root Beer to a boil in a medium sauce pan over high heat until reduced by half; approximately 15 minutes. Reduce heat to medium-low and stir in Ketchup, Brown Sugar, Apple Cider Vinegar, Black Pepper, Ground Ginger and Salt. Simmer, stirring frequently, until sauce thickens; approximately another 15-20 minutes. Turn off heat and set aside. For best results, make sauce a day or two beforehand.
In a medium skillet over medium-high heat, brown the Ground Beef, White Onion and Green Bell Pepper; drain off liquids. Stir in the Garlic Powder, Prepared Yellow Mustard, and Root Beer Sauce. Reduce heat and cover, simmer for 30 minutes. Season with salt and pepper to taste.
While the meat mixture is simmering, preheat your oven broiler. Cut the Whole Wheat Dinner Buns in half and brush with melted butter. Toast underneath your oven broiler until lightly brown; keep a very close eye on this, it doesn’t take long.
Serve and enjoy!
Green Chili Chicken Enchiladas


Ingredients:
flour tortillas, green chili peppers, cream cheese, sour cream, salt, pepper, cayenne pepper, monterey jack pepper cheese, cheddar cheese

Directions:
Turn on oven to lowest setting.
Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle].
Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
Add shredded chicken and coat.
In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat].
Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like] and roll.
Place in the pan and continue until the mixture is gone.
Top with remaining enchilada sauce then pepper jack cheese and cheddar.
Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling].
This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.
Nut and Fruit Bread
Category: breakfast-and-brunch
By Carol

This is another great holiday bread to make that belonged to my mother.  She sometimes served this one, and it is a very old recipe.  This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.

Ingredients:
2 cups sifted all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
¾ cup chopped walnuts
1 cup raisins
1 tablespoon orange zest
1  egg
1 cup milk
2 tablespoons butter, melted

Directions:
Grease an 8 x 5 inch loaf tin thoroughly.  Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat the egg well.  Mix in milk and melted butter or shortening. Sift flour, baking powder, and salt together into a mixing bowl.  Add sugar, nuts, raisins and orange rind; mix well.  Blend egg mixture into fruit and nut mixture until flour is just moistened.  Turn batter into greased loaf tin, and allow to stand for 20 minutes. Place pan in the center of the oven.  Bake for 55 to 60 minutes.  Turn bread out on wire rack, and cool for several hours before slicing.

Yields: 1 - 8 x 5 inch loaf

Calories: 271.7
Fat: 9.3 g
Saturated fat: 2.5 g
Carbohydrates: 43.6 g
Sugars: 20.1 g
Dietary fiber: 1.9 g
Protein: 5.8 g
Cholesterol: 26.7 mg
Sodium: 347 mg
Crock Pot Corn Chowder


Ingredients:
salted butter, O'Brien potatoes, corn, sour cream, parsley, cayenne pepper, celery seed, seasoning salt, half-and-half

Directions:
Put frozen potatoes O'Brien in crock pot.
In seperate bowl, mix remaining ingredients, except butter.
Pour into crock pot and stir in with potatoes.
Stir in the butter, or just throw it on top of the mixture -- it will melt as cooking.
Cook on low for approx 6 hours.