xiaoxl/recipe_data huggingface dataset:
Natasha's Chicken Burgers
Category: main-dish
By ChatteroosMom

Natasha is my eldest daughter, and her eyes light up when I announce we're having these for dinner. While my husband and I eat 1 or 2 each, she easily finishes at least 3! The onion can be finely chopped, but with three kids, we prefer grating it so as to hide it. I usually serve these with mashed potatoes and Caesar salad for a very comforting meal! Extra-lean ground chicken can be substituted with ground turkey with great results.

Ingredients:
1 pound extra-lean ground chicken
½ cup Italian-seasoned bread crumbs, divided
½ small onion, finely grated
1  egg
2 cloves garlic, minced
salt and ground black pepper to taste
2 teaspoons olive oil

Directions:
Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties. Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat. Heat olive oil in a large skillet over medium-high heat. Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 237.9
Fat: 7.8 g
Saturated fat: 1.8 g
Carbohydrates: 11.5 g
Sugars: 1.3 g
Dietary fiber: 0.8 g
Protein: 28.8 g
Cholesterol: 110.1 mg
Sodium: 174.9 mg
Egyptian Baked Beef Patties (Saniyit Kufta)


Ingredients:
ground beef, onions, tomato paste, nutmeg, cinnamon, tomatoes

Directions:
Finely chop the onions and add to the ground beef.
Add tomato paste, spices and seasonings.
Mix well, then spread on an oven pan or baking dish, to form a layer 1.5 to 2 inches thick.
Cut into 4" square sections and release sides.
Peel tomatoes, slice and place on meet.
Bake in center of preheated 350F oven for 30 minutes or until done.
Potatoes N' Bacon  BBQ or Oven


Ingredients:
potatoes, bacon, green onions, celery ribs, white vinegar, sugar, salt, ground mustard, ground pepper, Tabasco sauce

Directions:
Cut potatoes into big cubes., Place in a covered pot with water covering about 1-2 inches over the potatoes., Bring to a boil., Turn heat down to a simmer., Simmer until just tender, not TOO soft, Preheat grill to medium heat., Mix potatoes, bacon, celery and onions in a large bowl., Blend remaining ingredients in a small bowl., Pour over potato mixture and gently combine., Put in a disposable aluminum roasting pan and cover with foil., Set it on the BBQ for about 20 minutes, stir occasionally., Enjoy!, *If using oven, follow directions except heat oven to 350 degrees*.
Crozy's Snack Mix


Ingredients:
peanuts, butter, Worcestershire sauce, lemon juice, onion powder, paprika, chili powder

Directions:
Combine all the mix ingredients together in a very large bowl (or use two large bowls].  Melt the butter in a glass bowl in the microwave and add the lemon juice, worchestshire sauce, garlic salt, onion powder, paprika, celery salt, and chili powder once you take it out of the of the microwave.  Wisk them all together really well.  Pour some of the sauce all over the mix and toss them with your hands until well coated.  Keep repeating until all the sauce is mixed with the dry ingredients.
Put the mixture in two large baking trays/pans and bake in the oven for about 2 hours at 200 degrees F.  You will have to stir them frequently so that they bake evenly.
Once the snack mix is cooked, let it cool completely and then bag them up.  This will make about 4-5 large ziploc bags full.
Enjoy.
Taco Spaghetti


Ingredients:
spaghetti, tomatoes, sweet onion, lemon, salt, pepper, cilantro, mild cheddar cheese, light sour cream

Directions:
Brown beef and add taco seasoning to mix.
Follow the instructions on the taco mix to prepare the beef.
Dice the tomato and add cilantro if you desire.
Just a dash of salt and pepper, a small amount of lemon juice  on the tomato.
Dice onion and set aside.
Take cooked spaghetti and place on platter.
To make this dish very kid friendly,  serve the taco meat on top of the spaghetti only and have everyone choose what sides they want on their entree. If you desire to make a nice presentation, add the ground beef on  top of the spaghetti, then add the cheese.Then dollop or squeeze  3 table spoons of sour cream on top . Then add tomatoes and onions around the top but not over the sour cream. Sour cream can be bought in some grocery chains in squeezable bottles. If you don't have them in your area, and want to try squeezing it out verses dolloping it, either use a pastry bag with a fine tip or  take a quart size baggie and add sour cream. Cut a small hole on the bottom edge to create a tip and squeeze out the sour cream. It can make great thin lines all over the entree for presentation and adds good flavor.  Enjoy!
Roasted Vegetables With Chicken Sausage


Ingredients:
sweet potatoes, turnips, carrots, red onion, garlic, olive oil, coarse grain mustard, honey, salt, pepper

Directions:
Preheat oven to 400 degrees.
Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.  Toss in the garlic and sausages.
In a small dish combine the oil, mustard and honey.  Pour over vegetables and toss to thoroughly coat.  Sprinkle with salt and fresh ground pepper.  Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender.  Stir at 15 minutes and then again at 30.
Serve with corn muffins or cornbread for a delicious meal.
Roast Vegetables With Pine Nut Crumble


Ingredients:
potatoes, sweet potato, pumpkin, olive oil, pine nuts, parmesan cheese, flat leaf parsley, garlic clove, butter

Directions:
Preheat oven to 200c.
cCt potatoes, sweet potatoes and pumpkin into 5cm (2 inch] pieces.
Place all vegetables in a roasting dish in a single layer, drizzle with olive oil and season with salt and pepper, Toss to coat.
Roast for 45 minutes or until golden and just tender.
Place bread and pine nuts in a food processor and pulse until crumbs form.
Transfer to a bowl and add the parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well.
Remove vegetables from the oven, sprinkle the crum mix over them  then return to the oven and roast a further 10 minutes or until golden.
Swedish Apple Yeast  Bread-Betty Crocker Recipe Cards


Ingredients:
butter, sugar, cinnamon, apple, raisins, active dry yeast, water, sugar, salt, flour, egg, shortening, flour, cinnamon

Directions:
Heat oven to 375 degrees.
Plump 1/2 cup of raisins in either water or apple juice. Set aside.
Melt 2 tablespoons of butter in a 9 x 9" or 8 x 8" pan. (I used 8 x 8" with perfect results.].
Mix sugar and preferred spice with a fork in a small bowl. Sprinkle sugar mixture over melted butter in pan.
Take a medium to large apple and cut into very thin slices. The original photo showed the apple with it's peel left on; I preferred to remove it.
Arrange apple slices in rows, over the sugar mixture.
Drain raisins and sprinkle over the sliced apples.
In a large bowl, stir together the package of yeast and the 3/4 cup of warm water. Stir until completely dissolved.
To the yeast, add 1/4 cup sugar, 1 teaspoon salt and 1 cup of flour.  Beat by hand 2 minutes or until batter drops from spoon in sheets.
Add and beat until smooth 1 egg, 1/4 cup of shortening (I used very soft butter], 1 1/4 cup of flour, and the extra teaspoon of spice, if you prefer.
Drop batter by small spoonfuls over the apples and raisins in pan, keeping dough close to each other. Cover pan and allow to rise in warm place until double; 50-60 minutes.
Bake in a 375 degree oven for 30-35 minutes or until top is lightly browned.
IMMEDIATELY remove the bread from pan by turning it upside down over serving plate.  The sugar/butter mixture provides a glaze.
Allow to cool. This is nice the first day and spectacular the second!
Voodoo Child


Ingredients:
jamaican rum, guava nectar

Directions:
Place rum, creme de banana, guava nectar, sweet and sour mix, and ice in a cocktail shaker and shake vigorusly.
Strain into a serving glass, with a little ice, if you prefer.
Add 2 tsp grenadine and allow it to settle to the bottom; do not stir.
Serve.
Savory Shrimp Salad Dip
Category: salad
By MountainMK

The best of summer's veggies blended with savory tiny shrimp and turmeric. Simple and satisfying. Great for dinner parties, potlucks, and shindigs. Serve with crackers or in a wrap.

Ingredients:
½ teaspoon vegetable oil
1 teaspoon ground turmeric
6 tablespoons mayonnaise, or to taste
1 teaspoon liquid aminos (such as Bragg®), or to taste
freshly ground black pepper to taste
½ large cucumber, finely chopped
½ large tomato, finely chopped
½ medium leek, finely chopped
1 cup fresh spinach, finely chopped
1 tablespoon chopped fresh basil leaves, or to taste
2 (4.5 ounce) cans small shrimp, drained

Directions:
Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper. Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 167.4
Fat: 12.3 g
Saturated fat: 1.9 g
Carbohydrates: 3.9 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 10.6 g
Cholesterol: 79.1 mg
Sodium: 180.3 mg
Lynnie's Super Moist Banana Cake


Ingredients:
sugar, banana, bicarbonate of soda, milk, margarine, butter, self raising flour, eggs

Directions:
Preheat oven to 180 degrees.
Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter.  Stir until it is a caramel colour.  Cool mixture.
When mixture is cool, add the eggs and flour.  Mix until combined.  Place into a greased cake/loaf tin.
Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
Top with your favourite Cream Cheese Icing when cooled.
Peach Schnapps Cranberry Sauce


Ingredients:
cranberries, granulated sugar, water, lemon

Directions:
Rinse the cranberries and go through them thoroughly to remove any stems and throw away the "bad ones", ones that are heavily bruised and brownish.
Add water, orange juice, lemon juice and peach schnapps to a sauce pan and heat over medium heat.
Add the sugar and occasionally stir until sugar is dissolved and the mixture starts to boil. You can use less sugar (3/4 - 1 cup] if you prefer a more tart cranberry sauce or increase the sugar up to 1 1/4 cups if you prefer a sweeter sauce.
Add the cranberries and bring back to a boil.
Continue to cook until just about all of the cranberries have popped and the sauce has thickened, usually about 25 minutes or so. Then allow to cool and refrigerate. The sauce will form a gelatin consistency when refrigerated.
**If you prefer a smoother textured sauce, you can pulse it in a food processor right after it has cooled down and then refrigerate.
Cheesy Cincinnati Chili


Ingredients:
beef, water, tomato paste, onions, vinegar, Lea & Perrins Worcestershire Sauce, garlic, chili powder, bay leaves, cinnamon, allspice, cayenne pepper

Directions:
In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil.
Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours.
Adjust with salt & pepper to taste.
Remove Bay Leaves before serving.
Flounder Cordon Bleu


Ingredients:
flounder fillets, cooked ham, swiss cheese, white pepper, egg, margarine, all-purpose flour, milk, parmesan cheese

Directions:
Preheat oven to 350°F.
Place 1 slice each of ham and cheese in the center of each fillet.  Cut to fit if needed.
Sprinkle orange rind and pepper evenly over each fillet.
Roll the fillets and secure with toothpicks.
Gently dip rolls in beaten egg, then coat with bread crumbs.
Place in 12x8x2 inch baking dish.
Melt margarine in sauce pan over medium-heat; blend in flour.
Slowly stir in milk and cook until thickened.
Pour sauce over fish and top with parmesan cheese.
Bake for 20 minutes or until fish flakes easily.
Victory's Homemade Root Beer Schnapps


Ingredients:
water, white sugar, vodka, vanilla

Directions:
Dissolve sugar in hot water., Add vodka and root beer concentrate and vanilla stir well., Store in air tight container.
Banana Gyoza Dessert


Ingredients:
banana, honey, wonton wrappers, cinnamon, olive oil

Directions:
Mash up a banana in a small bowl (I find my hands work better than a fork].
Mix in honey and cinnamon.
Spoon small portions of mixture on to each gyoza, brush water around the edges with your fingers, and fold corner to corner.
Pour a small amount of olive oil into a skillet, and fry all gyoza until crispy.
Quick Chile Dilly Beans


Ingredients:
green beans, water, distilled white vinegar, salt, whole black peppercorn, shallots, red chili pepper, garlic cloves

Directions:
Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Cook green beans until tender-crisp, 3 to 4 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Drain.
Meanwhile, combine 3 cups water, vinegar, salt, pickling spice and peppercorns in a medium saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 5 minutes. Remove from the heat and let stand for 10 minutes to cool slightly.
Place dill seed (or dill seed heads], shallots, chiles and garlic in a 2-quart canning jar (or similar-size tempered glass or heatproof plastic container with a lid].
Place the beans in the container. Carefully pour the hot vinegar solution through a sieve into the container. Make sure all the beans are submerged in the liquid. Cool to room temperature.
Cover and refrigerate for 1 day to marinate the beans.
Mocha Muffins With Chocolate Chips and Pecans


Ingredients:
hot water, instant espresso powder, buttermilk, eggs, vanilla extract, flour, sugar, brown sugar, baking powder, baking soda, salt, chocolate chips, pecans

Directions:
Preheat oven to 375°F Line 12 muffin cups with paper liners.
Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves.
Add buttermilk, oil, eggs, and vanilla and whisk until well-blended.
Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda, and salt in large bowl.
Add buttermilk mixture and stir just until combined.
Mix in chocolate chips and pecans.
Divide batter equally among prepared muffin cups.
Bake until tester inserted into center of muffins comes out clean, about 25 minutes.
Transfer muffins to rack and cool.
Torejas(Cuban-Version of French Toast)


Ingredients:
French baguettes, eggs, dark rum, Amaretto, milk, heavy cream, vanilla extract, cinnamon, nutmeg, granulated sugar

Directions:
Make sure the bread is stale, leave it out on a cookie sheet, to dry the day before.
Preheat the oven to 375ºF. Lightly grease baking sheet; set aside.
In medium-sized bowl; whisk ingredients to blend and then fold in almonds or other nuts, if using.
Dip or soak each slice well in egg/milk mixture. Soak throughly, about 5 minutes. Shake off excess liquid and then lay on cookies sheet.
Arrange the slices in a single layer on the prepared cookie sheet and bake for 10-14 minutes, until medium golden brown and crusty on the top.(But still moist and custard-like in the middle].
Serve warm with powdered sugar, sugar syrup, fruit syrup or maple syrup(tastes awesome with pineapple preserves with chopped macadamia nuts instead of almonds. Also, banana liqueur with banana slices & nuts].
Enjoy, as you watch the scale's numbers increase!
Basque Fish Soup


Ingredients:
onion, celery, garlic clove, butter, diced tomatoes, dry white wine, fresh parsley, salt, fresh ground black pepper, thyme

Directions:
In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes.
Stir in tomatoes, wine, parsley, salt, pepper and thyme.  Cover and simmer 30 minutes.
After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**.
Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily.
**reheat tomato mixture by covering and simmering for about 10 minutes or until hot.  Continue as directed in step #4.
Lemon Poppy Seed Scones
Category: bread
By Chef John

The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.

Ingredients:
2 ¾ cups self-rising flour
1 stick very cold unsalted butter, cut into cubes
2 tablespoons poppy seeds
½ cup white sugar
1 tablespoon lemon zest, or more to taste
1 large egg, beaten
2 tablespoons fresh lemon juice
⅓ cup whole milk, or more as needed
3  strawberries, or more to taste
1 cup powdered sugar, or more as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms. Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet. Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes. Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 8 glazed scones

Calories: 389.4
Fat: 13.8 g
Saturated fat: 7.8 g
Carbohydrates: 61.1 g
Sugars: 28.4 g
Dietary fiber: 1.6 g
Protein: 5.9 g
Cholesterol: 54.7 mg
Sodium: 560.8 mg
Chow Mein Hot Dish I


Ingredients:
ground beef, onion, celery, soy sauce

Directions:
Preheat oven to 350 degrees F.
Prepare rice according to package directions (make enough for 4 servings].
Meanwhile, brown ground beef over medium high heat in large skillet for about 5 minutes.
Add onion and celery (sprinkle mixture with black pepper and garlic powder if desired] cook for 5 more minutes. Drain beef mixture.
Spray casserole dish with cooking spray. Pour in beef mixture. Add soup, cooked white rice, and 3 tablespoons soy sauce. Top with chow mein noodles to cover.
Bake in oven for 20 minutes.
Top with additional soy sauce and chow mein noodles as desired. Enjoy!
Pasta Primavera With Chicken and Asparagus


Ingredients:
asparagus, penne pasta, olive oil, boneless skinless chicken breasts, green peas, salt, fresh ground black pepper, garlic cloves, dry white wine, fresh lemon juice, fresh parmesan cheese, fresh basil, fresh parsley, green onions

Directions:
Bring 2 quarts of water to a boil in a stock pot.
Add asparagus; cook 3 minutes. Remove with a slotted spoon.
Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
Cut the chicken crosswise into 1/4 inch wide strips.
Heat oil in large nonstick skillet over medium-high heat.
Add chicken; saute 5 minutes.
Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
Stir in wine, scraping pan to loosen browned bits.
Stir in cream and juice; cook 1 minute.
Add pasta and cheese; stir well to coat.
Remove from heat; stir in basil, green onions, and parsley.
Slow Cooker Rice Pudding
Category: desserts
By Susan

Super easy rice pudding made in a Crock Pot®. Yummo!

Ingredients:
4 cups milk
½ cup white sugar
½ cup long-grain white rice
1 tablespoon margarine
1  egg
2 tablespoons milk
½ teaspoon vanilla extract
½ teaspoon almond extract
⅛ teaspoon salt

Directions:
Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine. Cook on High for 2 1/2 hours. Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl. Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker. Continue cooking on High until creamy, about 15 minute more. Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Prep time: 10 mins
Cook time: 2 hrs 45 mins
Total time: 3 hrs 55 mins
Yields: 8 servings

Calories: 175.8
Fat: 4.5 g
Saturated fat: 2 g
Carbohydrates: 27.7 g
Sugars: 18.5 g
Dietary fiber: 0.2 g
Protein: 5.8 g
Cholesterol: 33.3 mg
Sodium: 112.8 mg
Hasselback Potatoes


Ingredients:
baking potatoes, butter, swiss cheese

Directions:
Preheat oven to 325 degrees.
Put a chopstick or pencil along each long side of the potato so you don't cut through to the counter. Using a sharp knife, cut potatoes almost through cross-wise in 1/8” thick slices. Place in ice water to prevent darkening.
Drain well and put in shallow baking pan. Brush with butter (or drizzle].
Bake until tender- about 1-1/2 hours, basting occasionally with cream and pan drippings. Sprinkle with cheese in last few minutes.
Tofu Scramble


Ingredients:
olive oil, tofu, nutritional yeast flakes, onion, garlic clove, white pepper, soy sauce

Directions:
Use a paper towel to pat dry the tofu.
In a skillet over medium-high, heat a little olive oil. Crumble the tofu into the pan. Cook tofu, stirring, until tofu has lost water and begins to turn a light golden brown color.
Add yeast and granulated onion to the cooking tofu and stir to coat.
Add 2 teaspoons of olive oil, sliced onion, mushrooms and garlic. Continue stirring and cook until mushrooms are tender. Sprinkle with white pepper and soy sauce (or Braggs]. Once soy sauce is warmed and absorbed, serve.
Perfect Spelt Bread


Ingredients:
active dry yeast, warm water, honey, butter, sea salt

Directions:
Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens.
Stir in the butter and salt and 3 cups of flour. Stir vigorously with a wooden spoon.
Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead!
Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. (I find that sometimes it only takes an hour, make sure to check!].
Grease two 8 1/2" x 4 1/2" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan.
Cover and let rise in a warm draft-free spot for about 1 hour or until the dough has risen to the top of the pans. (Again, I find that it seems to take less time than listed here.].
Preheat the oven to 350°F.
Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.