xiaoxl/recipe_data huggingface dataset:
Cajun Dirty Rice
Category: side-dish
By SEISEN

One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!

Ingredients:
1 pound lean ground beef
1 pound beef sausage
1  onion, finely diced
1 (8 ounce) package dirty rice mix
2 cups water
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, drained
salt and pepper to taste

Directions:
In a skillet over medium heat, brown the ground beef, sausage, and onion; drain. In a large pan, combine rice mix and 2 cups water.  Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture.  Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally.  Cook for 25 minutes, until rice is easily fluffed with a fork.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 484.8
Fat: 23.5 g
Saturated fat: 9.6 g
Carbohydrates: 41.4 g
Sugars: 0.6 g
Dietary fiber: 7 g
Protein: 26.2 g
Cholesterol: 72.3 mg
Sodium: 1541.4 mg
Lemon Bread


Ingredients:
shortening, white sugar, eggs, lemon, rind of, milk, flour, salt, baking powder, walnuts, white sugar

Directions:
Mix all ingredients together. Pour into a greased and floured 11x3 loaf pan.
Bake at 350°F for 1 hour, or until toothpick comes out clean.
Mix the juice of 1 lemon and 1/2 cup white sugar together. Pour over the bread after removing from the oven and while it is still hot.
Traditional White Bread
Category: bread
By Danialle

A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.

Ingredients:
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 ½ cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt
6 ½ cups bread flour

Directions:
In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 425 degrees F (220 degrees C). Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 2 9x5-inch loaves

Calories: 167.4
Fat: 2.6 g
Saturated fat: 0.9 g
Carbohydrates: 30.4 g
Sugars: 2 g
Dietary fiber: 1.1 g
Protein: 4.9 g
Cholesterol: 1.8 mg
Sodium: 350.8 mg
Cheesy Mac-N-Shrimp Balls #RSC


Ingredients:
macaroni, shrimp, shallot, garlic, bacon, lemon zest, nutmeg, parmesan cheese, black pepper, egg, salt

Directions:
Cook macaroni as per the directions on the box.
Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside.
Take a heavy bottomed nonstick pan and cook the bacon until crisp.
Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it.
Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt.
Transfer the cooked shrimp to cutting board and give them a rough chop.
Add oil to the pan and stir in the finely chopped shallots and garlic and sauté for 5 minutes.
Take it off the heat and transfer it to a bowl.
Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole], chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese.
Cover and refrigerate the macaroni mixture for 1 hour.
Preheat the oven to 450°F.
Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs.
Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture.
Take 2 bowls, one a beaten egg and other with breadcrumbs.
Dip the macaroni balls in egg and then coat them with the breadcrumbs.
Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes.
Serve hot.
Creamy Veggie Casserole


Ingredients:
flour, sour cream, pepper, salt, swiss cheese, paprika

Directions:
"Butter a casserole dish and pre-heat oven to 350°F  Bring vegetables to a boil in salted water.  Boil for 5 minutes.  Drain and place in the casserole dish.  Mix flour, sour cream, pepper, and salt together.  Pour over the vegetables.  Top with Swiss cheese.  Sprinkle with paprika, and bake for 30 minutes."
Turkey Cobb Sandwich


Ingredients:
mayonnaise, Dijon mustard, garlic clove, avocado, chopped tomato, blue cheese, bacon, romaine lettuce

Directions:
In a medium bowl whisk together mayonnaise, mustard and garlic, season with salt and pepper to taste.
Add avocado, turkey, tomatoes and toss.
Toast bread slices and butter lightly.
Divide turkey mixture on 4 of the slices, top each with 2 slices bacon, 3-4 egg slices, sprinkle with crumbled blue cheese, top with lettuce and other slice of toast.
Cocoa-Molasses Drop Cookies


Ingredients:
butter, sugar, molasses, egg, all-purpose flour, baking powder

Directions:
Heat oven to 375°F.
Cream the butter and sugar together until it is light
Add the molasses and egg; beating until the mixture is smooth.
Add the baking powder and the cocoa to the creamed mixture; then add the flour.
Pipe the mixture onto a greased cookie sheet in mounds a little larger than a quarter.
Bake 9 minutes or until set.
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Drizzle a Vanilla glaze in thin lines over the top of each cookie.
For Vanilla Glaze: Stir together 1 cup powdered sugar with 2 tablespoons milk in a small bowl until mixture is smooth and of drizzling consistency.  Stir in 1/2 tsp vanilla.  Makes ½ cup.
Cucumber Salad


Ingredients:
cucumbers, apple cider vinegar, sea salt

Directions:
Cut the cucumber into ¼ inch slices., Place in a medium bowl., Cover with vinegar and sprinkle with salt., Serve.
Bubble and Squeak


Ingredients:
potatoes, cabbage, yellow onion

Directions:
Mash the potatoes., Add the greens and onion., Mix together and form into patties by hand., Fry over medium-low heat until golden brown on the bottom.
Grilled Grapefruit and Honey Chili Flatbread


Ingredients:
olive oil, grapefruit, fresh mozzarella cheese, chicken, prosciutto, avocado, arugula, watercress, honey, red chili pepper, garlic clove

Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine honey, chili pepper and garlic and set aside.
Grill flatbreads four minutes on each side and transfer to lined baking sheet.
Heat grill pan over high heat. In a medium bowl, toss quartered grapefruit with olive oil.
Grill grapefruit one minute each side and set aside.
Evenly distribute mozzarella, grilled grapefruit, chicken, sliced prosciutto and avocado over flatbread and season with salt and pepper.
Bake flatbread for 6 minutes until cheese is melted.
Finish with fresh arugula and watercress.
Drizzle with honey chili sauce. Serve warm.
Cauliflower Eggplant Curry-Cumin Roast
Category: fruits-and-vegetables
By Chicken Lover

I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I  was pleasantly surprised with the outcome.

Ingredients:
1  eggplant, peeled and sliced
1 small head cauliflower, chopped
¼ cup olive oil
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon garlic salt
6  fresh basil leaves, sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper. Place eggplant and cauliflower in a large bowl with a lid. Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet. Bake in preheated oven until browned and caramelized, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 345.8
Fat: 28 g
Saturated fat: 3.9 g
Carbohydrates: 23.9 g
Sugars: 9.6 g
Dietary fiber: 13 g
Protein: 5.8 g
Sodium: 501.1 mg
Neapolitan Cookies I
Category: desserts
By missy

This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes.

Ingredients:
1 cup butter, softened
1 ½ cups white sugar
1  egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon almond extract
5 drops red food coloring
1 (1 ounce) square unsweetened chocolate, melted
½ cup chopped walnuts

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl. Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place  in the refrigerator until firm, about 4 hours. Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart. Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Prep time: 45 mins
Cook time: 12 mins
Total time: 5 hrs 30 mins
Yields: 6 dozen

Calories: 63.1
Fat: 3.4 g
Saturated fat: 1.8 g
Carbohydrates: 7.7 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 9.4 mg
Sodium: 45.6 mg
Easy Chocolate Mousse
Category: desserts
By Luna

Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!

Ingredients:
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
1 (16 ounce) container frozen whipped topping, thawed

Directions:
Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups. Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Yields: 4 servings

Calories: 505.1
Fat: 30.7 g
Saturated fat: 25.8 g
Carbohydrates: 54.1 g
Sugars: 48.6 g
Dietary fiber: 1 g
Protein: 5 g
Cholesterol: 7.3 mg
Sodium: 455.6 mg
Confetti Latkes


Ingredients:
eggs, zucchini, carrot, onion, salt, pepper, matzo meal

Directions:
Combine all ingredients (except oil]. Mixture should be thick enough to hold its shape. Add more matzoh meal if needed.
Drop by tablespoonfuls into very hot oil. Flatten slightly with the back of the spoon.
Fry until golden. Drain on paper towels.
Beehives


Ingredients:
egg, white sugar

Directions:
Set oven to moderate 180°C (350°F].
Grease a baking (cookie] sheet.
Break egg into a small mixing bowl and beat until it is thick and pale lemon coloured and the beaters leave a 'trail' through the mixture.
Gradually add the sugar, beating well after each addition.
Fold in the coconut.
Now, spoon some of the mixture into an egg cup (or a glass of a similar shape and size].
DO *NOT* PRESS DOWN FIRMLY - merely tap very lightly with one finger just to smooth it off.
Then, turn the egg cup upside down over the baking sheet and, holding it very slightly above the surface, tap the side sharply with a knife to release the mixture onto the sheet.
Repeat.
Bake on the centre shelf of a pre-heated 180°C (350°F] oven for 15-20 minutes or until beehives are golden brown.
Remove from oven when cooked and gently use a knife to loosen the beehives from the baking sheet.
Transfer to a wire rack to cool.
When cool, store in an airtight biscuit (cookie] tin.
Neatloaf --- (Vegetarian "fake" Meatloaf)


Ingredients:
eggs, low-fat ricotta cheese, firm tofu, onion, cooked brown rice, oregano, basil, rosemary, thyme, garlic, ketchup, Dijon mustard, molasses, apple cider vinegar, cayenne pepper

Directions:
Preheat oven to 300°F.
Saute onions and garlic (in small amount of oil].
Beat eggs in bowl, and then add all ingredients except Special K.
Mix well, then add Special K last.
Put in pan that is sprayed with cooking oil (I use 7x9 pan because I don't have a meatloaf pan but you could use either or even 8x8 would probably be great].
Bake 1 hour.
While Neatloaf cooks prepare sauce, whisking together all sauce ingredients in a bowl.
Remove loaf from oven, pour sauce over the loaf and cook an additional 10 minutes.
ENJOY!
Sam's Blue Cheese Dip


Ingredients:
blue cheese, sour cream, cream cheese, green onion, lemon zest, fresh lemon juice, garlic powder, garlic clove

Directions:
Combine 3/4 cup of the blue cheese and all remaining ingredients in a food processor. Pulse to blend to a lumpy/creamy texture.
Taste for seasoning and add salt, pepper and more garlic if desired.
Transfer to a bowl and stir in the remaining cheese. Refrigerate for at least 2 hours (or overnight] before serving.
Stuffed Shells


Ingredients:
jumbo pasta shells, ricotta cheese, mozzarella cheese, spinach, eggs, butter, parmesan cheese, salt, pepper

Directions:
Preheat oven to 325 degrees.
Cook pasta al dente according to pasta package directions. Make sure not to over cook the pasta.  Otherwise it will not be easy to fill and will fall apart.  Drain and rinse with water so that pasta does not stick together.
In large bowl, beat eggs lightly.  Then add ricotta, mozzarella, spinach, butter, salt and pepper.  Mix until well blended.
Fill the shell pasta with the cheese mixture.  Set aside.
Put a thin layer of spaghetti sauce on the bottom of a 9x13 baking dish.  The arrange filled shell pasta on top.
Pour remaining spaghetti sauce on top.  Sprinkle with parmesan cheese.
Cover with foil and bake for 30 minutes.
NOTE:  Consider foil lining your baking dish for easy clean up.  When entertaining, assemble this dish but don't bake until just before serving.  Can be made the night before.
Kiwi Coolers


Ingredients:
vodka, coconut cream, sugar, lemon juice, kiwi fruits, kiwi, coconut

Directions:
Place ice in a blender container and blend until ice is crushed (like snowcone ice].
Add remaining ingredients (except for garnish] and blend until frothy.
Serve Kiwi Cooler in frosted glasses with kiwi slices and toasted coconut for garnish.
Enjoy!
Taco Salad


Ingredients:
sour cream, salsa, green onion, ground beef, tomato sauce, black olives, red onion, sharp cheddar cheese

Directions:
In a large skillet brown ground beef.
Drain.
Add taco seasoning and tomato sauce.
Put taco chips in large bowl.
Add ground beef.
Add your chili of choice (i use amy's vegan chili].
layer in salsa, onions, black olives, and the sour cream and cheese on top. save some green onions for garnishing the top.
Enjoy!
Donna's Mother Goose Popcorn


Ingredients:
powdered sugar, water, butter

Directions:
Combine all ingredients except popcorn in sauce pan and cook until it reaches the soft ball stage.
Pour over popcorn and stir until well coated.
Club Tropix


Ingredients:
Malibu rum, blue curacao, triple sec, cherries

Directions:
Fill Hurricane with ice, add malibu and blue curacao, and a splash triple sec. Fill remaining room with equal parts of pineapple juice and 7-up. Add a dash of grenadine. Garnish with a cherry and an umbrella.
Note: You can also, use sloe gin  instead of grenadine. It will suspend in the drink and looks like an american flag.
Long-Fermentation Sourdough Bread
Category: bread
By Eric Carroll

Tangy and soft, this sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be disappointed!

Ingredients:
2 cups all-purpose flour
1 cup water
⅓ cup sourdough starter
3 tablespoons butter, melted
1 tablespoon white sugar
¾ teaspoon sea salt
1 teaspoon oil, or as needed
½ cup all-purpose flour, or more as needed
1 teaspoon butter, or as needed
1  egg, beaten

Directions:
Combine 2 cups flour, water, sourdough starter, butter, sugar, and salt in a bowl. Mix into a stiff batter. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky. Turn dough into an oiled bowl, flipping to coat all sides. Cover the bowl with a clean towel and leave at room temperature to ferment 8 hours to overnight. Turn dough onto a liberally floured surface. Knead for at least 10 minutes, adding an additional 1/2 cup flour or more as needed; the dough should be very smooth and elastic when done. Butter a loaf pan. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in bulk, 4 to 12 hours depending on temperature. Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife. Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes. Turn loaf out onto a rack and cool completely before slicing.

Prep time: 20 mins
Cook time: 25 mins
Total time: 12 hrs 45 mins
Yields: 1 loaf

Calories: 219.8
Fat: 6.5 g
Saturated fat: 3.4 g
Carbohydrates: 34.3 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 5.6 g
Cholesterol: 36.1 mg
Sodium: 212.1 mg
Southwestern Taco Dip


Ingredients:
cream cheese, sour cream, salsa, lettuce, tortilla chips

Directions:
Cook ground hamburger on stove then set aside to cool., Mix 2 cream cheese & sour cream together, add taco seasoning to mix., Spread refried beans on bottom of a 9x13 baking dish., Spread cheese mix over beans., Layer hamburger over the cheese mix., Spread salsa over hamburger then shredded cheddar cheese and shredded lettuce., Serve with tortillia chips. Keep Refrigerated.
Easy BBQ Sauce
Category: side-dish
By SHONAB52

A quick and easy BBQ sauce. Great as a dip or for glazing ribs or chicken. I like to blend it smooth for glazing.

Ingredients:
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, crushed
1  fresh red chile pepper, finely chopped
¼ cup dark brown sugar
1 teaspoon fennel seed, crushed
1 cup ketchup
2 tablespoons dark soy sauce
salt and pepper to taste

Directions:
Heat the oil in a saucepan over medium heat. Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted. Mix in ketchup and soy sauce. Bring to a boil. Reduce heat to low, and simmer 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 - 1/2 cups

Calories: 53.7
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 10.9 g
Sugars: 9.5 g
Dietary fiber: 0.3 g
Protein: 0.7 g
Sodium: 375.3 mg
Caesar BLT Wraps


Ingredients:
romaine lettuce leaves, tomatoes, bacon, parmesan cheese, flour tortillas

Directions:
Combine lettuce, tomato, bacon and salad dressing in large bowl. Add cheese; toss.
Spoon mixture evenly onto tortillas; roll up tortillas burrito-style. Wrap sandwiches in plastic wrap and refrigerate until serving time.
Mom's Caramel Custard


Ingredients:
granulated sugar, water, hot water, granulated sugar, eggs, milk, vanilla extract

Directions:
Cook sugar and water in a small pan over medium heat, shaking the pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove the pan from heat, put hot water into the pan very carefully and shake it. Pour the caramel sauce into a cake pan and let stand 5 minutes(Sugar will harden].
Heat milk and sugar in another pan over medium heat and remove the pan from heat just before boiling.
Break eggs into a bowl and whisk well but not to whip.
Pour the heated milk into the egg bowl in three or four batches and mix well each time.
Strain the mixture and pour gently into the pan caramel sauce hardened.
Place cake pan in a broiler pan. Add hot water to pan to a depth of 2/3 inch.
Bake at 350° for 40 minutes and leave it in the oven until it cools down. Remove the cake pan from water bath and chill in refrigerator at least 2 hour.
Run a knife around edge of the pan to loosen; invert onto a serving plate.
Purple Carrot Cake
Category: desserts
By Buckwheat Queen

Carrot cake gets a makeover with purple carrots. This cake is light and moist, not too sweet, and has a rich purple color. Purple carrots taste exactly like their orange cousins but give such a beautiful presentation, they're nice for a change.

Ingredients:
butter
9 ounces purple carrots, finely grated
½ cup brown sugar
½ cup white sugar
1 teaspoon lemon zest
1 ⅓ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3  eggs
½ cup unsweetened applesauce
¼ cup light vegetable oil
½ teaspoon vanilla extract
1 teaspoon purple food coloring  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter. Combine grated carrots, brown sugar sugar, white sugar, and lemon zest in a bowl. Toss to coat and allow the natural juices to come out. Set aside. Mix flour, baking powder, cinnamon, and nutmeg together in a separate bowl. Whisk eggs, applesauce, oil, and vanilla extract together in a large bowl. Add flour mixture 1/4 cup at a time, mixing until just combined. Fold in carrot-sugar mixture with all the juice that has accumulated. Add food coloring. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool cake on a wire rack for 5 minutes. Run a table knife around the edges of the pan to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 289.6
Fat: 9.5 g
Saturated fat: 2 g
Carbohydrates: 47.2 g
Sugars: 29.1 g
Dietary fiber: 1.8 g
Protein: 4.9 g
Cholesterol: 71.1 mg
Sodium: 147.7 mg