xiaoxl/recipe_data huggingface dataset:
Sloppy Sloppy Joes


Ingredients:
onion, sweet pepper, garlic cloves, olive oil, cumin, chili powder, dry mustard, ground beef, ketchup, tomato puree, cider vinegar, salt, fresh ground black pepper, bread and butter pickles

Directions:
In a food processor, combine the onion, hot or sweet peppers, and garlic.
Pulse until very finely minced.
You may need to scrape down the sides of the bowl several times; set aside.
Heat the oil in a large skillet over medium-high heat.
Add the onion mixture and saute for about 4 minutes.
Add the paprika, cumin, chili powder and mustard powder.
Stir well and saute another 4 minutes, or until the onions are very soft.
Add the beef and saute, breaking up the clumps with a spoon, until the meat is just browned, about 5 minutes.
Meanwhile, in a large measuring cup, whisk together the ketchup, tomato puree and vinegar.
Add this to the meat, bring to a simmer, then lower heat to medium and cook, uncovered, 10 minutes, or until slightly thickened.
Season the sloppy joes with salt and pepper.
Arrange each bun on a serving plate, then spoon a quarter of the sloppy joes into each.
Serve with pickles, if desired.
Mignon Cake


Ingredients:
water, water, strawberry, blueberries, raspberries, kiwi, Cool Whip

Directions:
Mix and bake the cake according to directions on box using the two – 9” pans.
Let cool & slice each cake layer in half so you have 4 cake layers.
Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches].  Let soak about 15 minutes – ½ hour.
Wash and let the fruit dry on paper towel.
Place the first cake layer on the plate & spread a layer of Cool Whip.
Distribute slices of kiwi evenly over the Cool Whip.
Place the next cake layer & repeat until you finish all layers.
If you want you can randomly add a few of the other fruits in the middle layer.
Cover the top & sides of cake with the remaining Cool Whip.
Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy].
Decorate the rest of the cake with the remaining fruit & sliced strawberries.
Refrigerate until ready to eat.
South African Spicy  Melon Salad


Ingredients:
extra virgin olive oil, fresh lemon juice, harissa, serrano chili, cumin, paprika, watermelon, red onion, parsley, mint, black olives, feta cheese

Directions:
In a small bowl, whisk the oil,lemon juice,spices and salt/pepper, allow to set in refrigerator at least 1 hour.
Arrange watermelon chunks on individual serving plates, sprinkle with onion,parsley,mint,olives and feta, drizzle dressing on top.
Top with almonds if desired.
Easy Homemade Applesauce


Ingredients:
green apples, butter, sugar, lemon rind, water, cinnamon

Directions:
In a heavy bottom sauce pan, add peeled, cored and chopped apples, butter, sugar, lemon rind and water.
Cook over low heat stirring frequently, until apples are soft and pulpy.
Mash with a potato masher.
Sprinkle in a little cinnamon if you like and stir. (careful ~ a little goes a long way].
Serve warm or chill in refrigerator to serve later.
Fresh Lemon Muffins


Ingredients:
butter, margarine, sugar, eggs, fresh lemon rind, fresh lemon juice, all-purpose flour, baking powder, salt, sugar, cinnamon

Directions:
Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
Add eggs; stir in lemon rind and juice.
Combine flour, baking powder, and salt; add to butter mixture.
Spoon batter into greased muffin pans (or an ungreased non-stick pan you trust], filling 2/3 full.
Combine 2 Tbsp sugar and cinnamon; sprinkle evenly over batter.
Bake at 375F for 15 minutes.
Remove from pans immediately to cool.
Marinade for Skewered Bear Meat


Ingredients:
soy sauce, honey, lemon juice, curry powder, chili powder, onion, garlic cloves, salt, pepper

Directions:
Cut bear meat into bite size pieces.
Mix all the ingredients together and put into a plastic zip lock bag or glass bowl with lid.
Add bear meat and place in fridge for several hours turning to coat as needed.
Soak skewers in water for an hour and thread bear meat onto skewers along with any veggies you may want or the bear meat alone.
I did mine with bear, pearl onions and green peppers.
Grille to your preference of doneness.
Traditional Tex-Mex Sopa Fideo/Pasta


Ingredients:
canola oil, yellow onion, garlic clove, tomato sauce, water, ground cumin

Directions:
Put oil or lard in pan and brown the pasta.  Make sure to watch it carefully as it burns easily.
Add the onion and garlic.  Cook about 2 minutes, stirring frequently.
Add 8 oz. of tomato sauce and 3 cups of water.  Bring to a boil.
Add bullion cubes and ground cumin.
Taste after bullion dissolves.  Add salt and/or pepper, if desired.
Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
Consistency will be thickish, but still soupy.
Cream Cheese and Crab Sushi Rolls
Category: appetizers-and-snacks
By Samantha

Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.

Ingredients:
1 cup uncooked white rice
2 cups water
2 tablespoons rice vinegar
1 teaspoon salt
2 sheets nori seaweed sheets
¼  cucumber, peeled and sliced lengthwise
2 pieces imitation crab legs
½ (3 ounce) package cream cheese, sliced
1 teaspoon minced fresh ginger root

Directions:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely. Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving  a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet. Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 2 rolls

Calories: 443.9
Fat: 8.2 g
Saturated fat: 4.9 g
Carbohydrates: 79.9 g
Sugars: 2.4 g
Dietary fiber: 1.5 g
Protein: 10.7 g
Cholesterol: 29 mg
Sodium: 1474.8 mg
Green Tomato Raspberry Jam
Category: side-dish
By JEANIE BEAN

Nobody guesses that green tomatoes are in this very tasty jam.  It freezes well, cans easily, and the preparation is very quick.

Ingredients:
4 cups shredded green tomatoes
4 cups white sugar
1 (6 ounce) package raspberry flavored Jell-O® mix

Directions:
Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat.  Stir and cook about 10 minutes.  Add the gelatin, reduce heat to low, and simmer for 20 minutes. Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 112 servings

Calories: 38.2
Fat: 0.2 g
Carbohydrates: 9.3 g
Sugars: 8.4 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 34.7 mg
Crockpot Macaroni & Cheese


Ingredients:
macaroni, evaporated milk, milk, salt, sharp cheddar cheese, butter, onions

Directions:
Toss cooked macaroni in 2 tablespoons oil., Add all remaining ingredients., Pour into lightly greased crockpot., Stir well., Cover and cook on low for three to four hours, stirring occasionally.
Strawberries in Cointreau


Ingredients:
strawberries, passion fruit, Cointreau liqueur, icing sugar, arrowroot

Directions:
Hull and halve strawberries, leaving about 8 whole for pavlova decoration, and put into a medium bowl; scoop passionfuit into bowl; add Cointreau to taste & sugar and chill for an hour or two.
Before topping pavlova with strawberries and passionfruit, drain juice from the fruit, being careful not to lose any of the passionfruit pulp; taste and add more Cointreau and sugar if necessary.
Thicken the juice with arrowroot over a low heat to make a pouring sauce, not too thick as it will thicken as it chills - amount of arrowroot needed depends on how much juice you have from the strawberries.
After adding cream to pavlova, top with the strawberries, both sliced and whole (leave leaves on whole strawberries] and pour over the sauce.
A Quick Chicken and Rice Meal for Busy Nights!


Ingredients:
boneless chicken breasts, water, paprika, black pepper, garlic powder, cooked brown rice, broccoli florets

Directions:
Spray skillet with cooking spray. Add chicken and cook until browned. Set chicken aside.
Add the cream of chicken soup, water, paprika, pepper and garlic powder to the skillet. Heat to a boil.
Stir in the cooked rice and broccoli. Top with the chicken. Season the chicken with some more paprika and pepper. Cover and cook over low heat about 5-7 minutes, until heated through. Good served with a nice salad and some rolls. Enjoy!
Capuzzi


Ingredients:
sauerkraut, bay leaves, kielbasa, tomato sauce, garlic cloves, oregano, salt, pepper

Directions:
Drain and rinse sauerkraut.
Put sauerkraut in pot and add enough water to cover. Bring to a boil. Reduce heat and simmer for about 30 minutes.
Drain and rinse sauerkraut. Squeeze sauerkraut and rinse again.
Put sauerkraut back into pot and add enough water to cover. Add bay leaves and bring to a boil. Reduce heat and simmer for another 30 minutes.
Drain and rinse sauerkraut. Remove bay leaves. Leave in collander.
In the pot used to boil sauerkraut, fry kielbasa over medium heat, tossing occasionally. Add garlic and cook for about 3-5 minutes.
Add tomato sauce, oregano, salt, pepper and hot sauce. Cook for about 5 minutes.
Toss in sauerkraut and stir to combine. Cook until heated through, about 10 minutes.
Southwestern Style London Broil With Chili Butter


Ingredients:
london broil beef, onion, garlic, cilantro, olive oil, lime juice, Worcestershire sauce, ground cumin, honey, salt, black pepper, butter, fresh garlic, chili powder, cumin

Directions:
For the marinade; combine all marinade ingredients together in a bowl.
Place the steak in a large heavy-duty plastic zipper bag.
Pour the marinade over, seal bag and refrigerate for a minimum of 8 hours, turning occasionally.
Mix all the chili butter ingredients in a bowl; cover and refrigerate for a minimum of 8 hours before using.
A couple hours before gilling, remove the steak from the plastic bag and discard marinade.
Let the steak sit out to almost room temperature, this might take a couple of hours (this is an important step, it relaxes the meat fibers to create a more tender, flavorful and juicy steak].
When ready to grill heat the grill to medium heat.
Grill for about 7-10 minutes per side.
Remove the beef to a cutting board, cover and let sit for a minimum of 20 minutes.
Slice the steak diagonally across the grain into thin strips.
Serve with the delicious chili butter.
Hazelnut Torte for Diabetic Diet


Ingredients:
eggs, fructose, artificial sweetener, flour, baking powder, hazelnuts, sugar-free instant chocolate pudding mix, 2% low-fat milk

Directions:
Preheat oven to 350°F.
Grease two  8" round cake pans lined with parchment.
Mix together the flour, Splenda, and baking powder, and set aside.
In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed].
Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.
Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.
Beat the filling and topping ingredients till stiff.
Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.
You can garnish with whole toasted hazelnuts.
For the alternate filling, Cream 2 tablespoons of soft butter with 1 cup of icing sugar: add 2 tablespoons of strong, hot coffee, 1 teaspoon cocoa and 1/2 teaspoon of vanilla.  Spread between the layers.
For alternate topping:  Whip 1 cup of whipping cream with 1 teaspoon of sugar and 1 tablespoon of Tia Maria until stiff and spread over the filled torte. Refrigerate the torte.
Spanish Rice and Prawn One Pot


Ingredients:
onion, red bell pepper, green bell pepper, chorizo sausage, garlic cloves, olive oil, basmati rice, chopped tomatoes, boiling water

Directions:
In a non-stick frying pan, fry the onion, peppers, chorizo and garlic in the oil over high heat for 3 minutes.
Stir in the rice, tomatoes and boiling water.
Cover and cook over high heat for 12 minutes.
Uncover and stir - the rice should almost be tender at this point.
Stir in the prawns, with a bit more water if the rice looks dry.
Cook for another minute until the prawns are just pink and the rice tender.
Smooth Salmon Risotto


Ingredients:
salmon fillets, shrimp, risotto rice, boiling water, bay leaves, creme fraiche, dried dill, dried herbs, lemon juice, lemon zest, olive oil

Directions:
Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes.
Make up stock and remove salmon skin/bone.
Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins]. Stir frequently.
While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill  to hot frying pan. Wait until simmering--DO NOT BOIL.
Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft.
Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes.
Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves.
Serve hot. Garnish with lemon rind/bay leaf.
Three Bean Salad


Ingredients:
fresh green beans, kidney beans, garbanzo beans, scallion, fresh Italian parsley, fresh mint leaves, olive oil, apple cider vinegar, garlic cloves, crushed red pepper flakes, sea salt, fresh ground black pepper

Directions:
Trim the green beans and cut into 2-3" lengths.
Steam over boiling water until just tender and bright green.
Rinse under cool water and set aside.
In a large bowl, mix together the oil, vinegar, garlic, red pepper, herbs, and green onions.
Season to taste with sea salt & black pepper.
Mix in the beans and refrigerate for at least 2 hours.
Roasted Garlic and Herb Dip


Ingredients:
low-fat plain yogurt, bulb of garlic, low-fat mayonnaise, cayenne pepper, fresh herbs, parsley, salt

Directions:
Line a sieve with a coffee filter or paper towels, place over a large bowl.
Turn yogurt into sieve and cover loosely with plastic wrap.
Refrigerate 4 hours or perferably overnight until very thick.
You should have about 1/4 cup.
turn thickenefd yogurt into a bowl.
Preheat overn to 375f degrees.
Break garlic into cloves (leaving peel on] and place in a single layer in a baking dish.
Drizzle with oil and add about 1/4 inch water.
Bake, uncovered and stirring occasionally, until cloves are tender, 20 to 30 minutes.
Squeeze garlic to remove puree; mash.
Stir mashed garlic into thickened yogurt along with mayonnaise, cayenne, herbs, and salt.
Cover and refrigerate until serving or overnight.
Serve with assorted veggies and bread sticks.
Spinach Pie - Spanakopita


Ingredients:
phyllo dough, frozen chopped spinach, feta cheese, onion, fresh lemon juice, garlic cloves, butter, nutmeg, cinnamon, pepper

Directions:
Preheat oven to 325.
Saute onion over medium heat in a large pan for about 5 minutes.
Add garlic and saute for 1 minute.
Add frozen spinach, 2 TBS butter, Lemon Juice, Nutmeg and Cinnamon.
Saute until the spinach is thawed.
Add pepper to taste.
Saute for 5 more minutes.
Turn off heat and let the mixture sit for 5 minutes.
Cut spinach mixture into small pieces using either 2 knives or a spatula.
Drain off any excess surface liquid.  (Do not thouroughly press the liquid out of the spinach mixture as you want some substance moisture, just drain off enough so that it's not liquidy].
Melt remaining 4TBS butter in a bowl or glass measuring cup.
Brush the bottom and sides of a 9x13 baking dish with melted butter.
Layer the dish with half of the phyllo dough (10 sheets] brushing every other layer with the melted butter.
Spread the spinach mixture evenly over the phyllo dough.
Top with crumbled feta cheese.
Continue to layer with the rest of the phyllo dough (10 sheets] brushing every other layer with butter.
Using a sharp knive cut the top layers of phyllo into squares.  (Only cut through to the filling, DO NOT cut through the bottom layers of phyllo].
Cover with foil and bake for 50 minutes to 1 hour.
Remove foil and continue to bake until the top is golden brown (1/2 hour].
Remove from oven and let sit for 5 minutes.
Cut through the bottom layers of phyllo and serve.
8 Can Soup


Ingredients:
crushed tomatoes, white potatoes, green beans, sausage

Directions:
Just dump all these cans in a pot., DO NOT DRAIN ANY OF THEM!, Add some chopped up sausage if you like., Heat it up on medium for about 15 minutes and serve.
Crusty Cheese and Mustard Damperettes


Ingredients:
self-raising flour, dry mustard, butter, milk, butter, grainy mustard, cayenne pepper, fresh parmesan cheese

Directions:
Pre heat oven to 450F / 220C /gas mark 6.
Sift flour and mustard powder into a large bowl and rub in the butter.
Stir in enough milk to mix to a soft, sticky dough.
Turn dough onto a floured surface, knead until smooth.
Press dough out to about 1.5cm thickness; cut into 7cm rounds.
Place rounds onto greased baking trays, positioning them so that they are just touching.
Make the topping by melting the butter in a small pan, then remove from heat and stir in remaining topping ingredients; spread topping over the Damperettes.
Bake for about 15 minutes.
Cabbage Ramen Salad
Category: salad
By Lo

So refreshing and colorful! Great as a side dish or a salad on its own. A 'slap-chop' works great if you have one. When I bring this to a party, I keep the oils, veggies, seeds, ramen, and sugar in separate bags until it's time to mix and serve. It tastes better to me when I don't mix the sugar with the oil right away.

Ingredients:
1 ¼ pounds red cabbage, chopped
2 (3 ounce) packages ramen noodles, broken into small pieces
1 cup chopped red bell pepper
1 cup chopped green onion
¾ cup slivered almonds
½ cup roasted sunflower seeds
½ cup toasted sesame seeds
½ cup white sugar
½ cup peanut oil
½ cup olive oil
¼ cup red wine vinegar
½ teaspoon ground black pepper

Directions:
Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 384.1
Fat: 29.7 g
Saturated fat: 5.1 g
Carbohydrates: 26.6 g
Sugars: 12 g
Dietary fiber: 3.7 g
Protein: 5.7 g
Sodium: 289.8 mg
Make Ahead Bacon and Cheddar Stuffed Mushrooms


Ingredients:
bacon, cremini mushrooms, butter, onions, cheddar cheese

Directions:
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, dice and set aside.
Preheat oven to 400 degrees F.
Remove mushroom stems.
Set aside caps.
Chop the stems.
In a large saucepan over medium heat, melt the butter.
Slowly cook and stir the chopped stems and onion until the onion is soft.
Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar.
Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes, or until the cheese has melted.
Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
Put into the oven for a couple of seconds to melt if desired.
To freeze: Flash freeze them before baking in the oven.
A freezer bag would work great for storing these.
Let defrost and then add cheese and bake in oven for 15 minutes.
Italian Beef Stew


Ingredients:
dried porcini mushrooms, water, olive oil, pancetta, beef chuck, onions, onion, garlic cloves, dry red wine, plum tomatoes, fresh rosemary, dried rosemary, fresh Italian parsley

Directions:
Heat oven to 350 degrees.
Soak mushrooms in 1-1/2 cups water in small bowl.
Heat 2 T. oil in Dutch oven over medium-low heat.  Add pancetta and cook, stirring frequently, until lightly crisped, about 8 minutes.  Transfer to bowl with slotted spoon.
Sprinkle beef with salt and pepper.  Add 1 T. oil to Dutch oven and heat over medium-high heat.  Saute beef in batches in oil until browned on all sides, about 5 minutes each batch.  Transfer to bowl with pancetta.
Drain mushrooms, reserving soaking liquid.  Rinse mushrooms thoroughly, then coarsely chop.  Strain soaking liquid through fine sieve or doubled cheesecloth; there should be about 3/4 cup.
Add remaining 1 T. oil to Dutch oven and heat over medium-low heat.  Add onion and garlic and saute until softened, about 5 minutes.  Add reserved mushroom liquid and the wine.  Increase heat to medium-high and boil 3 minutes.  Stir in tomatoes, rosemary, mushrooms, beef, and pancetta.  Bake covered until beef is tender, about 1-1/2 hours.  Taste and adjust seasonings.  Stir in parsley.
Catnip Cookies


Ingredients:
wheat flour, milk, powdered milk, egg, wheat germ, honey, olive oil

Directions:
Preheat oven to 350°F., Combine all ingredients in a bowl., Roll out batter with lightly floured rolling pin on a greased cookie sheet., Cut into small treat size pieces., Bake for 20 minutes or until golden brown., Cool before serving.
Kimchi Potato Salad


Ingredients:
apple cider vinegar, whole green onion, cilantro, raw carrot, mayonnaise, sugar, salt

Directions:
Put potatoes in a pot of cold water and a handful of salt.  Boil roughly 15-18 minutes.  (Do not over boil or it will fall apart]
Rinse with cold water so that you can cut the potatoes in half without burning your fingers.  Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar.  Set aside.
In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
In a large bowl, add the shredded carrot (you can use the large cheese grater setting], sliced green onion, and chopped cilantro.
Add the mayo dressing and the potatoes to the large bowl and mix gently.  Refrigerate, then enjoy.
Nana's Chicken Wings


Ingredients:
chicken wings, low sodium soy sauce

Directions:
Preheat oven to 350.
Put wings on a big roasting pan.
Cover with soy sauce.
Bake for an hour. Mixing occasionally to cover the wings with the soy sauce.
Take out of the oven an let it cool down completely.
When cool, drain the soy sauce.
Cover with the sweet chili sauce and bake at 350 for an hour, mixing occasionally to cover the wings with the sauce.
On the last 5 minutes bring the oven temperature to 450.
Quick and Easy Honey Mustard Pork Tenderloin - Ww


Ingredients:
honey, cider vinegar, brown sugar, Dijon mustard

Directions:
Combine all ingredients except the tenderloin; coat the tenderloin well with the sauce.
Roast in a 375 degree oven for 20-30 minutes, basting occasionally, until the meat thermometer registers 155-160 degrees.
Slice thinly.
Whole Wheat Cinnamon Apple Pancakes


Ingredients:
whole wheat flour, baking powder, ground cinnamon, salt, eggs, skim milk, honey, olive oil, apple

Directions:
Combine first four ingredients in large bowl.
Combine next four ingredients in separate bowl, and stir into dry ingredients just until moistened.
Stir in chopped apple.
Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray; turn when bubbles form on top and cook until second side is golden brown.