xiaoxl/recipe_data huggingface dataset:
Di's Delicious Deluxe Deviled Eggs
Category: appetizers-and-snacks
By HIPPS

These tasty deviled eggs are always a BIG hit. I'm constantly asked to share the recipe. You'll love them, too! Add more hot sauce if you really want to make them deviled!

Ingredients:
6  large eggs eggs
½ stalk celery, finely chopped
¼  onion, finely chopped
¼ cup mayonnaise
salt to taste
1 dash hot pepper sauce
paprika, for garnish

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 deviled eggs

Calories: 69.8
Fat: 6.1 g
Saturated fat: 1.3 g
Carbohydrates: 0.6 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 3.2 g
Cholesterol: 94.7 mg
Sodium: 63 mg
Grilled Rib Eye Steak & Red Onions


Ingredients:
red onions, red wine vinegar, olive oil, soy sauce, garlic, fresh rosemary, dried rosemary, salt, fresh ground pepper

Directions:
Combine all ingredients except steak and onions.
Place steak in plastic zip lock bag and pour marinade over.
Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat.
Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.
Fantastic Shredded Beef Enchiladas


Ingredients:
boneless beef chuck roast, water, beef broth, red wine vinegar, chili powder, ground cumin, onion, green chili peppers, all-purpose flour, sour cream, monterey jack cheese, olive oil, corn tortillas, lettuce, tomatoes, salsa

Directions:
Place roast in a large saucepan with a tight-fitting lid.  Cover roast with water and simmer on low for 30 minutes.  Increase heat to medium/high and brown roast on all sides.  Once the water has boiled away and the roast is browned, add beef broth, vinegar, chili powder and cumin.  Cover tightly, reduce heat to low and simmer for 1 1/2 to 2 hours or until beef falls apart.  Shred the beef.  Place shredded beef back into saucepan with all the juices and cool to room temperature.
In a large skillet, saute onion util soft.  Mix in flour and green chilies.  Stir for 2 minutes to cook off the flour taste.  Stir in sour cream and 2 cups of the Monterey Jack cheese.  Cook on low for 10 minutes, stirring often, until the cheese is melted and mixed thoroughly.  Set aside and let cool.
In a large heavy skillet, heat the olive oil.  Fry the tortillas in the hot oil for 30 seconds on each side.  Drain on paper towels.
Preheat oven to 375 degrees.  Spread 4 tablespoons of sour cream mixture down the center of the tortilla.  Top with the same amount of the beef mixture (yes, this will be juicy and messy].  Roll up and place seam side down in baking dish.  Repeat for each tortilla, until you are out of filling.  Sprinkle with remaining Monterey Jack cheese.
Bake in pre-heated oven for 30 minutes or until cheese is melted and bubbling.
**Note:  If you prefer a milder dish, omit the 4 ounce can of jalapeno peppers and replace it with another can of diced green chilies.
I serve each enchilada on a bed of shredded lettuce sprinkled with diced tomatoes.  I top each enchilada with a dollup of sour cream and serve with a side of salsa.
Garlic Haricots Verts Almondine


Ingredients:
olive oil, margarine, garlic cloves, sea salt, fresh ground black pepper

Directions:
Place the oil and margarine in a skillet over medium-low heat (low heat on a gas range] until melted.
Add the haricots verts, stir, and cover for 3 minutes.  Add the sliced garlic, stir, and saute for 3 more minutes.  Add the remaining ingredients, stir,  and saute for the final 3 minutes.
Baked Three Cheeses and Buttered Spirals


Ingredients:
pasta, butter, green onion, cream cheese, blue cheese

Directions:
Cook pasta spirals n boiling salted water till tender., Drain well., Melt butter in small fry pan and saute onions for 4 minutes till tender., Stir buttered green onions through hot pasta., Add cream cheese, blue cheese and grated cheese., Blend well, season to taste., Spoon into shallow ovenproof dish., Bake in moderate oven 180 C for 15 minutes till all cheese is melted., Serve immediately.
Sweet and Tangy Cabbage Soup


Ingredients:
cabbage, yellow bell pepper, cinnamon, nutmeg, sea salt, cayenne pepper

Directions:
Combine all ingredients in a pot and cook on medium low until veggies reach desired tenderness.
Enjoy!
Simi's Pasta Al Forno


Ingredients:
olive oil, garlic cloves, onion, canned artichoke hearts, ham, boneless chicken breast, farfalle pasta, mozzarella cheese, parmesan cheese, provolone cheese, ricotta cheese, fresh parsley, basil, sea salt, pepper, sugar, spinach

Directions:
Heat oil in large pan add chicken and brown. Add garlic and onions and cook until translucent. Add ham and heat through for 1 or 2 minutes.
Gently mix in artichokes and place the mixture into a bowl.
Pour pasta sauce into pan and add Italian seasoning, wine, salt, pepper, and sugar to taste. While sauce is simmering cook pasta.
Spray 9x13 pan and heat oven to 375.
Place spinach in colander and drain pasta. Remove sauce from heat and stir in ricotta,parsley, and basil. Adjust seasoning if necessary. Gently mix sauce with chicken and pasta.
Place half of the pasta mixture in 9x13 pan and then sprinkle on half the Parmesan, mozzarella, and provolone. Repeat with remaining pasta and cheese.
Bake for 30 - 45 minutes or until everything is bubbly and cheese is lightly browned.
Velveeta Spicy Bacon and Spinach Sliders


Ingredients:
lean ground beef, fresh spinach, garlic powder

Directions:
HEAT greased grill to medium-high heat.
MIX meat, spinach, bacon, garlic powder and 2 tablespoons tomatoes just until blended; shape into 12 (2-inch] meatballs.
PRESS 1 VELVEETA® cube into center of each meatball, completely enclosing VELVEETA®. Flatten to 2-1/2-inch diameter. Grill 5 minute on each side or until done (160ºF].
MEANWHILE, microwave remaining VELVEETA® and remaining tomatoes in microwaveable bowl on HIGH 3 minute or until VELVEETA® is completely melted and mixture is well blended when stirred.
FILL buns with burgers. Serve with VELVEETA® sauce.
Ro*Tel is a product of ConAgra Foods, Inc.
SERVING SUGGESTION: Spice up your mealtime with these easy-to-make sliders. Serve with your favorite fresh fruit to round out the meal.
NOTE: These sliders are equally delicious whether served as appetizers or as an entrée. Be aware of portion size - an appetizer serving is 1 slider, while an entrée serving is 2 sliders.
GET ORGANIZED BEFORE GRILLING: When cooking the entire meal on the grill, plan ahead so that fast-cooking foods are added to the grill last. It's okay if the meat is done before the other foods. Just place it on a clean platter, then cover with foil and let it stand up to 10 minute or until the other grilled foods are done. Standing allows the meat juices to be absorbed into the meat, resulting in better flavor.
Garbanzo Bean Salad With Feta Cheese


Ingredients:
garbanzo beans, seedless cucumber, chopped tomato, red onion, olive oil, red wine vinegar, capers, fresh parsley, dried oregano, feta cheese, kalamata olive

Directions:
Drain one can of garbanzo beans.  Chop all other vegetables and add to beans.
Mix dressing ingredients together; toss with salad.
Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
If desired, you may also add a few Kalamata olives on top of each plate.
Cinnamon Glazed Strawberries


Ingredients:
sugar, butter, lemon juice, ground cinnamon, fresh strawberries, coconut

Directions:
In a medium saucepan combine sugar, butter, lemon juice and cinnamon.
Cook and stir over medium heat until syrupy and thick.
Remove from heat and add berries, tossing gently to coat each berry.
Serve immediately.
Or: add coconut along with berries, toss to coat.
Or: cool glazed berries on a plate or cookie sheet, then roll in coconut, or chocolate, or both.
Veal Sweetbread (Pancreas)


Ingredients:
veal sweetbreads, mushroom, butter, heavy cream, red wine, ground black pepper

Directions:
Soak sweetbreads in iced cold water for about 12 hours, changing the water regularly, until the water stays clear.
Place your sweetbread in a pot covered with cold water, optional to add lemon juice or vinegar.
Bring to the boil and let them simmer for a few minutes.
Then, quickly cool them down in iced cold water.
Trim them down and peel the membrane off of the sweetbreads.
In a saucepan, saute sliced mushrooms in butter. Add cream, red wine, and pepper.
Add the sweetbreads.
Simmer until the sauce is reduced about half, for approximately 20 minutes.
Cream of Red Pepper Soup


Ingredients:
butter, onion, dried rosemary, fresh rosemary leaf, red bell peppers, tomato paste, heavy cream, sweet paprika

Directions:
Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often.
Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes.
Stir in tomato paste; place in food processor or blender; puree.
Stir in 1/4 cup cream and paprika, salt and pepper.
Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.
Baked French Toast


Ingredients:
butter, eggs, milk, sugar, cinnamon, vanilla

Directions:
Melt butter in 10 x 15 (or two 9 x 13] pan in oven.
Mix sugar and cinnamon.
Sprinkle evenly into pan.
Mix eggs and milk and vanilla in bowl.
Dip bread in egg mixture, soaking well.
Bake at 400 degrees for 10 to 15 minuets.
Let stand 1 minute.
Lift out of pan sugar side up on serving platter.
Hot & Spicy Vegetable Dip


Ingredients:
cream cheese, Rotel tomatoes & chilies

Directions:
Cream salad dressing and cream cheese., Slowly mix in the Rotel., Chill for an hour before serving.
Garlic-Balsamic Skirt Steak


Ingredients:
garlic cloves, Worcestershire sauce, low sodium soy sauce, honey, cayenne, olive oil

Directions:
Combine garlic, Worcestershire, balsamic, soy, honey and cayenne in a small bowl.
Whisk in the olive oil.
Transfer marinade and steak to a ziplock bag.
Let the meat marinate in the fridge for at least one hour or up to overnight.
Take the steak out of the fridge 30 minutes before cooking so it can come to room temperature.
Grill 3-4 minutes on each side for medium rare.
Let meat rest for at least 5 minutes before slicing across the grain.
Easy Pizza Crescent Rolls


Ingredients:
butter, mozzarella cheese

Directions:
Preheat oven to 375 degrees.
Lay out crescent rolls on ungreased pan.
Melt butter, then brush onto dough.
Place one spoonful of pizza sauce onto each slice of dough.
Then place on top of the sauce half a slice of cheese.
Then place either 2 pepperonis or half a slice of canadian bacon on each roll.
Carefully roll up and cook in oven. (it is okay if can see the ingredients they still taste the same :]].
Cook for about 13 min or until crescent rolls are golden brown.
Ham Balls & Sauce


Ingredients:
ham, eggs, brown sugar, cider vinegar, prepared mustard, hot water

Directions:
Mix the first four ingredients together and shape into balls., Pour sauce over balls and bake 1 hour at 325 degrees., or in a crockpot for 2 to 3 hours on HIGH., or 4 to 6 hours on LOW.
Gluten Free Macadamia Nut Cinnamon Rolls Made With Gf Bisquick M


Ingredients:
Bisquick baking mix, milk, milk, brown sugar, eggs, butter, butter, brown sugar, nutmeg, cinnamon, raisins, confectioners' sugar, milk, lemon juice, vanilla

Directions:
Butter a 9X13 baking pan and preheat the oven to 375.
In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
Dust your work surface with bisquick (I also added some corn starch for the dusting] and place the dough in the center. Knead 2 or three times, dust the top of the dough.
roll out (rectangles are good, but circles work too, GF dough is harder to work with!] brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.].
CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they’re ready.
Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!
Cheesy Chicken and Rice Bake


Ingredients:
chicken breasts, cooked brown rice, frozen corn, black beans, green chilies, salsa, low-fat cheddar cheese, fresh cilantro

Directions:
Preheat oven to 350°F.
In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl.
Season with salt and pepper if desired.
Transfer to an oven-safe dish and top with extra cheese if you would like.
Bake for 20-25 minutes, or until heated through.
Garnish with chopped cilantro.
It can also easily be made ahead of time and reheated. Keep covered and pull out about 20 minutes before you're ready to reheat it so it can come up to room temperature and cook evenly.
Lighter White Sauce Chicken Lasagna


Ingredients:
fat free sour cream, fresh mushrooms, fresh spinach, butter, onion, garlic cloves, garlic powder, onion powder, dried oregano, dried basil, ground black pepper, poultry seasoning, reduced-fat mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
Create another layer by repeating above step.
Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C].
Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting].
Sprinkle parsley over dish before serving.
(Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!].
Easy Mixer Fondant (Rolled)


Ingredients:
unflavored gelatin, cold water, light corn syrup, vanilla extract, powdered sugar

Directions:
Place the cold water in a small microwave-safe bowl and sprinkle the gelatin on top, stirring it to distribute it. Let the gelatin set and soften for two minutes. Once set, microwave the gelatin for 15 seconds until it liquefies. Do not boil!
Stir the corn syrup, glycerin, and vanilla extract into the gelatin. Microwave for an additional 15 seconds, then stir again until the mixture is smooth and clear.
Add optional food color, and stir.
Place 1.5 pounds of the powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment and make a well in the center. Pour the melted gelatin mixture over the corn syrup into the well.
Mix on low speed until the liquid is incorporated. With the mixer running, gradually add the rest of the powdered sugar. Use a paper plate or flexible cutting mat  to make this easier. Scrape down the sides and bottom of bowl to ensure all is incorporated.
Fondant will be very sticky and thick. Don't worry this is normal! Tightly double wrap it in cling-wrap and let it sit at room temperature for 24 hours.
After 24 hours roll out and apply to cake.
Note: I use a mixture of corn starch and powdered sugar in a sifter when I roll out the fondant. Put some of the mix on your surface and rolling pin before rolling. Use the sifter to occasionally add more to the rolling pin and rolling surface. Also, turn the fondant 1/2 to 1/4 turn after a few rolls. This will keep you from having sticking problems later.
Good Thyme Lamb Chops


Ingredients:
lamb loin chops, fresh thyme, fresh lemon juice, garlic, olive oil, salt, black pepper

Directions:
Place lamb chops in glass dish. Combine remaining ingredients and rub into the meat on both sides.
Let stand, covered, for 1-2 hours at room temperature.
Prepare a hot grill. Grill about 15 minutes, until browned on the outside, but still pink in the middle.
Chocolate Cucuzza Cake


Ingredients:
butter, sugar, eggs, pure vanilla extract, all-purpose flour, baking soda, baking powder, cinnamon, ground cloves, buttermilk, cucuzza, butter, brown sugar, sweetened coconut, pecans, milk

Directions:
Preheat oven to 325°F.
In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
Add eggs, one at a time beating well after each addition.
Add vanilla and beat well.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
Add dry ingredients to the creamed mixture, alternately with buttermilk.
Stir in shredded cucuzza.
Pour batter into a greased 13X9-inch baking pan.
Bake for 45-50 minutes until done.  You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean.  If it does, it's done.
Allow cake to cool on a wire rack for about 10 minutes.
Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
Spread over warm cake.
Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes.  Be careful not to burn, it will broil fast!
Cool cake completely before serving.
~NOTE~  You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.
Prawn & Avocado Cous Cous


Ingredients:
couscous, shallots, fresh coriander, tomatoes, avocado, limes, juice and zest of, honey, extra virgin olive oil

Directions:
Place cous cous in a heatproof bowl.
Add 2 cups (500ml]warm water and set aside for 15 minutes or until the liquid is absorbed.
Use a fork to separate the grains.
Cut prawns lengthwise.
Stir in the shallots, tomatoes, coriander, prawns and avocado.
To make the lime dressing, combine the lime rind and juice, honey, oil and season with salt and pepper to taste.
Pour over the cous cous mixture and toss well to serve.
TIP:
Once avocados are cut, squeeze some lemon juice over the flesh.
This helps prevent the flesh from darkening when exposed to the air.
Apple Pie Spice Recipe
Category: everyday-cooking
By rlt11_NMC

This a recipe that my aunt fixed up to create a substitute for apple pie spice. I normally double this recipe.

Ingredients:
1 tablespoon ground cinnamon
1 ½ teaspoons ground nutmeg
¾ teaspoon ground allspice
¾ teaspoon ground cardamom

Directions:
Mix cinnamon, nutmeg, allspice, and cardamom together in an airtight container.

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

Calories: 12.3
Fat: 0.5 g
Saturated fat: 0.3 g
Carbohydrates: 2.5 g
Sugars: 0.4 g
Dietary fiber: 1.3 g
Protein: 0.2 g
Sodium: 0.7 mg
Ultimate Chocolate Chip Pecan Cookies


Ingredients:
light brown sugar, milk, vanilla extract, egg, salt, baking soda, pecans

Directions:
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
TIP: If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
VARIATIONS.
BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
LARGE ROUNDS: HEAT oven to 375ºF. Follow recipe above to prepare dough.  Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.
Dill and Green Olive Potato Salad


Ingredients:
potatoes, red bell pepper, mayonnaise, red onion, garlic powder, salt, fresh dill

Directions:
Cook potatoes until just soft, about 10 minutes., Mix potatoes together with remaining ingredients in large serving bowl.
Strawberry Vinaigrette


Ingredients:
Dijon mustard, ground pepper, olive oil, water

Directions:
In a medium bowl, whisk together preserves vinegar, mustard and pepper, until thoroughly emulsified.
gradually whisk in olive oil, then water.
Caramelised Onion and Camembert Quiche


Ingredients:
onion, brown sugar, fresh parsley, low-fat milk, eggs

Directions:
Place pastry sheet into a 20cm quiche tin. Trim edges and rest in the frisge for 15 minutes.
Fill pastry case with crumpled foil and blind bake at 180 C for 5-10 minutes Remove foil.
Spray a frypan with oilve oil. Saute onion for 1-2 mins, add vinegar and sugar, cook stirring for 5 mins or until very tender.
Spread onion onto base of pastry case. Top with cheese and parsley.
Whisk together remaining ingredients and pour over filling.
Bake for 20-25 mins or until filling is golden and firm.
Spanish Pasta Toss


Ingredients:
olive oil, red wine vinegar, garlic cloves, dried leaf thyme, stuffed green olive, tomatoes, cooked pasta

Directions:
In a large bowl, whisk together the olive oil, vinegar, garlic and thyme., Stir in sliced olives and chopped tomatoes., Toss with pasta and serve.