xiaoxl/recipe_data huggingface dataset:
** Cucumber Sandwiches Everyone Loves **


Ingredients:
cucumbers, chives, dill, cream cheese, mayonnaise

Directions:
Peel cucumbers & remove the seeds (the easiest way is cut them in half lengthwise and scoop with a spoon.] chop cukes into very small pieces put aside.
Combine cream cheese, mayo & all spices in a large bowl & mix well. You can do this by hand or a mixer. It's ok to have lumps. it won't matter.
Add chopped cucumber into the mixture.
Cut crust off of bread and carefully put into large zip shut baggies to keep from drying out.  You can also use seasonal cookie cutters for a cute touch.
YOU WILL GET MORE FLAVOR IF YOU MAKE THIS THE NIGHT BEFORE, TO LET ALL INGREDIENTS SET. But it is still delicious made the day of.
Serve the bread separate from spread and have your company make their own little sandwiches. Because nobody wants mushy ones :]
** You may also slice the cucumbers very thin & spread the mix right onto the bread moments before serving. (but the other way is a LOT easier and tastes the same.].
Creamy Potato Leek Soup II
Category: soups-stews-and-chili
By ANABANANA

Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.

Ingredients:
8  potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3  leeks, sliced
1 cup heavy cream

Directions:
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 739.2
Fat: 49.5 g
Saturated fat: 20.6 g
Carbohydrates: 58.2 g
Sugars: 4.7 g
Dietary fiber: 7 g
Protein: 16.7 g
Cholesterol: 109.1 mg
Sodium: 1311.3 mg
Stove Top Baby Red Potatoes With Basil, Shallots and Garlic


Ingredients:
small red potatoes, butter, fresh basil, shallots, garlic cloves

Directions:
Pierce potatoes in several places with fork.
Melt butter in heavy large skillet over medium heat.
Add potatoes and season with salt and pepper.
Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
Add 2 tablespoons basil, shallots and garlic.
Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
Season with additional salt and pepper.
Transfer to bowl.
Sprinkle with remaining 2 tablespoons basil.
Gluten Free Piña Colada Smoothie


Ingredients:
water, coconut milk, pineapple, coconut oil

Directions:
1. Combine water, coconut milk and frozen pineapple in a vita-mix., 2. Puree on high speed until smooth., 3. Blend in coconut oil, then protein powder, then ice cubes., 4. Serve to hungry little children or thirsty adults.
Mushroom Bread Pudding


Ingredients:
seasoned croutons, milk, eggs, mushrooms, butter, onion, parmesan cheese

Directions:
Heat the milk until bubbles form around the sides of the pan.  Pour over the croutons.  Stir in the eggs, one at a time.
Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent.  Cool briefly, then stir into  the bread mixture.
Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.
Kitchen Sink Stew


Ingredients:
carrots, onion, celery, greens, frozen corn, chopped tomatoes, garlic cloves, water, beef bouillon cube, red wine, Worcestershire sauce, bay leaf, fresh parsley, salt, fresh ground black pepper, potatoes, pasta, cooked rice

Directions:
Put all ingredients (except later additions] into a large stew pot and cover.
Place on burner at medium high heat and bring to a boil.
Allow to boil 5 minutes.
Turn down heat to lowest point.  Move to the smallest burner if necessary to get a lower heat.
Simmer 1 to 1 1/2 hours.
If using potatoes:  Add during last 20-30 minutes and continue to simmer until potatoes are tender.
If using pasta or rice:  Add during the last few minutes just to heat through.
Serve with rolls or crusty bread and butter.
Light Caramel Sauce


Ingredients:
brown sugar, light butter, salt, vanilla extract

Directions:
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Since the half-and-half and butter are lower in fat, it might take a few more minutes to thicken than it would with regular ingredients.
Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Dad's Hawaiian-Style Beef Short Ribs


Ingredients:
fresh ginger, green onions, garlic cloves, orange, toasted sesame seeds

Directions:
In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.
Creamy Apricot Chicken


Ingredients:
curry powder, sour cream, fresh cilantro

Directions:
Preheat oven to 350°F.
Place chicken in an ovenproof dish.
Mix apricot nectar, onion soup mix and curry, pour over chicken and bake for 45 minutes.
Add the apricot halves and bake 10 minutes.
Remove from oven, stir in sour cream and sprinkle with chopped cilantro.
Creamy Goulash


Ingredients:
"ground beef"

Directions:
Cook and drain ground beef., Add cream of mushroom soup and vegetable soup., Stir until well mixed., Serve over rice or noodles., Pretty easy, cheap and tasty!
Chocolate Cream Pie


Ingredients:
all-purpose flour, all-purpose flour, butter, shortening, salt, sugar, water, milk, cornstarch, sugar, salt, butter, chocolate, heavy cream, sugar

Directions:
The crust: Combine salt, sugar, and flour in a large mixing bowl preferably metal. Add the chilled fat then put the whole bowl right into the freezer for 5-10 minutes. Take it out and working either with the tips of your fingers or a pastry cutter try and break all the fat into small pieces until the mixture is a crumbly mess. Add either your iced liquor and water mixture or your iced water to the mixture about a tablespoon at a time. Once you can press a handful of the mixture into your fist you and it keeps its form it’s ready. Chill the pie crust for 3-6 hours or even better overnight. When ready to roll out let the crust come to room temperature for a while then place the pie over a pie of wax paper and roll into about a 10” or 11” circle. Transfer the crust to a 9” pie pan. Either add a piece of parchment paper and some pie weights or dock the pie and bake at 375 until golden brown about 20 minutes. After the pie is done let it cool down to room temperature while you prepare the filling.
The filling: bring the milk to a simmer in a saucepan, meanwhile whisk together the egg yolks, cornstarch, salt, and sugar until smooth. Slowly add some of the hot milk to the egg mixture a couple tablespoons at a time. Once the egg mixture is close to the temperature of the milk in the pan and the egg mixture has loosened up a bit, add it all back to the pan. Whisking almost constantly bring the mixture back up to a simmer and keep it there until the mixture has become very thick. Remove from the heat and slowly add in the butter and chocolate a little at a time. Let the mix sit until at room temperature or slightly warmer, then spoon into the shell smooth out and refrigerate until firm.
The topping (optional]: using a hand mixer or a stand mixer with the whisk attachment mix the sugar and heavy cream on medium-low until the mixture becomes frothy, then boost the speed to high and beat the mixture until stiff peaks form. For those of you who don’t know how to check for peaks just dip your whisk or hand mixer into the whipped cream, pull it out, flip it upside down then tap the the whisk gently. If the “peaks” don’t fall, then you have achieved stiff peaks. Once done spread over the finished pie and garnish with shaved chocolate or cocoa powder.
Hungarian Goulash


Ingredients:
olive oil, onions, banana pepper, beef round steak, paprika, salt, fresh ground black pepper, tomatoes, spaetzle noodles, olive oil, onions, garlic cloves, banana peppers, tomatoes, Hungarian paprika, all-purpose flour, salt, eggs, butter

Directions:
Special equipment: Large-holed grater or strainer.
Heat the oil in medium Dutch oven or stockpot over medium-low heat. Add the onions and sliced Hungarian banana peppers and saute for 2 minutes. Add the beef and sprinkle with paprika, salt and pepper. Cook for 5 minutes. Add the Lesco and 1 cup water. Stir until combined and bring to a boil. Simmer, cover and let cook for 2 hours. Serve hot over Spaetzle.
Lesco:
Heat the olive oil in a medium pot over medium heat. Saute the onions with the garlic until soft, but do not brown. Reduce the heat to low, add in the peppers and season with salt and pepper. Cover and simmer for 3 to 5 minutes, stirring occasionally. Add in the tomatoes, cover and simmer until the tomatoes start to break down, 3 to 5 minutes. Stir in the paprika. Remove from the heat and let the mixture cool completely. Refrigerate or freeze and use when needed.
Spaetzle:
Sift the flour and 1 tablespoon salt together into a large mixing bowl. Add 3/4 cup water and the eggs and mix until just combined (do not over mix].
Bring a large pot of water to boil with a pinch of salt. Pour in the melted butter. Ladle large spoonfuls of the dough into the grater or strainer and push the dough through directly into the boiling water. Repeat until all the dough is used. Once the dumplings float, strain into a bowl. Serve with goulash over the spaetzle.
Dejah's Fried Rice


Ingredients:
cooked rice, green onion, chicken, eggs, salt, msg, soya sauce

Directions:
Fry the egg, like a pancake.
When cooled, dice; set aside.
Heat up the wok with the vegetable oil.
When a light haze forms over the oil, sprinkle the salt over the entire wok surface.
Carefully add the onions and diced meat.
Stir-fry for a minute.
If using green onions, leave them out in this step.
Add the cooled rice, mixing well, turning the rice over continually until all is heated through.
Sprinkle soya sauce over the rice--mixing until the rice is all the same desired colour.
Not too much soya as it is salty, and you don't want it black!
Toss in cut up pre-cooked egg.
Top with green onions.
Options: Add mushrooms, peas, blanched diced carrots in step #2.
For authentic Chinese version, using raw eggs, After frying the onions, meat, etc in step #2, break 2 raw eggs into the mixture, stir-frying until eggs are broken up and cooked.
Then proceed to step #3.
Add 2 tbsp curry powder in step #2 to spice it up!
If using fresh uncooked meat, cook the meat in the hot oil in step #2 before adding the onions.
The amount of veg and meat given is just a guideline.
Adjust according to your taste.
Mint-Orangeade Cooler


Ingredients:
sugar, mint sprigs, lime juice, sparkling water

Directions:
"Bring 1 cup of orange juice to a boil, add sugar and mint. Let cool and then strain. Add rest of orange juice & lime juice. Just before serving add sparkling water. Pour over ice filled glasses."
Low-Fat Broccoli, Rice And Cheese Casserole


Ingredients:
celery, onion, low-fat American cheese, pepper

Directions:
Preheat oven to 350 degrees., Spray a 9X13-inch baking dish with buttered flavored cooking spray., Set aside., Spray a medium skillet with butter flavored spray., Saute celery and onion over medium heat until onion is clear., Transfer onion and celery to a large mixing bowl., Add soups and cheese., Stir until well blended., Add remaining ingredients and pour into prepared pan., Bake uncovered 35-40 minutes or until bubbly and golden brown.
British Tea Scones


Ingredients:
flour, salt, baking powder, sugar, shortening, raisins, egg, milk

Directions:
Preheat oven to 425 degrees F. Combine in mixing bowl the flour, salt, baking powder and sugar. With pastry blender cut in the shortening. Add raisins. Lightly beat the egg and add enough milk to total 2/3 cup liquid. Add liquid to dry ingredients and stir gently with folk until dough holds together. Gather dough into a ball and place on lightly floured board and knead gently, about 12 kneading strokes. On lightly floured board roll dough out 1/4 inch thick and cut into rounds with biscuit cutter. Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes.
Makes 12 to 16 scones.
Presentation: Split scones while hot and spread with butter. Best served fresh from oven.
Funnel Cakes


Ingredients:
all-purpose flour, baking soda, baking powder, salt, sugar, egg, milk, powdered sugar

Directions:
Combine first 7 ingredients in a bowl, beating until smooth.
Heat 1/4 inch oil to 375°F in a skillet.
Cover bottom opening of a funnel with finger.
Pour 1/4 cup batter into funnel.
Hold funnel over skillet.
Remove finger from funnel end to release into hot oil; move in a slow, circular motion to form a spiral.
Fry each funnel cake 1 minute or until edges are golden brown.
Drain on absorbent paper towel.
Repeat with remaining batter,
Sprinkle with powdered sugar. Serve warm.
Pickled Asparagus
Category: side-dish
By Behr

Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!

Ingredients:
30  asparagus spears
⅓ cup coarse salt
2 quarts cold water
1 ⅔ cups distilled white vinegar
⅔ cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 ½ teaspoons dill seed
1  white onion, sliced into rings
½ teaspoon chili pepper flakes
2 sprigs fresh dill

Directions:
Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry. Sterilize two pint size wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute. Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes. Cool to room temperature.  Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Yields: 2 pints

Calories: 41.4
Fat: 0.1 g
Carbohydrates: 10.1 g
Sugars: 9.3 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 2156.6 mg
Cinnamon Loaves


Ingredients:
eggs, water, vanilla, sugar, cinnamon

Directions:
Beat first five ingredients at high speed with an electric mixer for 3 minutes.  Pour half of batter evenly into 2 greased and floured 8 x 3 loaf pans.
Stir together sugar and cinnamon; sprinkle half of sugar mixture evenly over batter in loaf pans.  Pour remaining batter evenly into loaf pans, and sprinkle with remaining sugar mixture.  Gently swirl with a knife.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks.
One loaf can be frozen if desired.
Pot Roast Made With Beer for the Pressure Cooker


Ingredients:
olive oil, mustard, paprika, coarse salt, black pepper, beer, flour, tomato paste, beef broth, onion, carrots

Directions:
Heat oil in pressure cooker ( medium].
Brown beef on both sides, then remove and set aside.
Add to same pan: small amount of beer and loosen/stir up bits.
Add flour and tomato paste to pan and cook over medium for one minute.
Place the meat and everything else ( and the rest of the beer ] in the pan.
Close this lid and cook on high pressure for about  1 hour.
Let pressure come down naturally.
Serve over rice or noodles.
Rice Cooker Carrot Cake


Ingredients:
flour, sugar, double-acting baking powder, baking soda, salt, cinnamon, ginger powder, powdered milk, raisins, cashews, carrot, eggs, vanilla, unsulphured molasses, water

Directions:
Combine all dry ingredients and mix well with a fork.
Peel and finely grate carrot
Add all wet ingredients and carrots to dry mixture and stir with fork until well mixed.
Lightly oil the pan of rice cooker.
Pour cake batter in to the rice cooker.
Set rice cooker to 'slow' if you have that option, then press start (if you do not have slow that is ok].
Rice cooker may shut off after 5 minutes, allow for 5 minutes to cool down and restart. Most cookers will require at least 2 cooking cycles for cake to bake.
Check for finished cake by inserting toothpick - it will come out clean when inserted into the cake if cake is cooked completely.
Remove pan from cooker when finished and let cool in pan for 1 hour.
Invert pan over a plate larger than pan opening and allow cake to slide onto plate from pan.
Frost or sprinkle with powdered sugar as desired.
Spinach Stuffed Portabella Mushrooms.


Ingredients:
frozen chopped spinach, portabella mushrooms, eggs, mozzarella cheese, parmesan cheese, garlic

Directions:
Defrost spinach and squeeze out excess liquid., Mix in eggs, bread crumbs, cheeses and seasoning., Stuff into Mushroom caps., Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.
Belle and Chron's Spinach and Mushroom Quiche
Category: breakfast-and-brunch
By Justin Chron

Delicious French Quiche with the perfect combination of spinach, mushrooms, onions, and bacon - plus Swiss and Cheddar cheeses.  Yum!

Ingredients:
6 slices bacon
4  eggs, beaten
1 ½ cups light cream
¼ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon pepper
2 cups chopped fresh spinach
2 cups chopped fresh mushrooms
½ cup chopped onions
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
1 (9 inch) deep dish pie crust

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese. Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 9 inch quiche

Calories: 534
Fat: 42.4 g
Saturated fat: 20.8 g
Carbohydrates: 17.3 g
Sugars: 2.6 g
Dietary fiber: 0.9 g
Protein: 21.4 g
Cholesterol: 183.1 mg
Sodium: 693.7 mg
Welsh Cakes


Ingredients:
self raising flour, butter, sugar, currants, sultanas, ginger, mixed spice, lemon rind, egg, milk

Directions:
Rub the butter and lard into the flour, and add sugar, fruit, lemon rind and spices.  Mix with beaten egg and a little milk to a stiff, pastry-like dough.
Roll out 1/4" thick, and cut into 2" rounds. Grease the griddle or pan with a little fat and put it on a moderate heat.  Cook the cakes about 3 minutes on each side, turning over as they become golden brown and risen. If they brown too quickly, turn the heat down.
Sprinkle with a little sugar while still warm.  Eat hot or cold.  They keep fresh for several days if stored in an air-tight tin.
Garlic Beef in Pita Bread


Ingredients:
garlic cloves, low sodium soy sauce, sugar, red pepper flakes, beef sirloin, green onions, water, cornstarch, lettuce leaves

Directions:
Combine first 4 ingredients.  Add sliced beef.  Set aside.
Cut onions into 1" pieces.  Set aside.  Combine cornstarch and water in small bowl.  Set aside.
Heat oil in wok.  Stir-fry beef, draining and reserving marinade.  Remove beef from wok when done, keeping warm.
Add cornstarch mixture to wok with remaining marinade.  Cook until sauce thickens slightly.  Remove wok from heat, stir in beef and onions.
Assemble sandwiches in Pita breads with lettuce.
Date-Marshmallow Waldorf Salad
Category: salad
By Linda

I've kept this recipe from my Grandmother. Apples, celery, dates and walnuts are dressed in a light fluffy marshmallow cream. It's very good and children seem to love it.

Ingredients:
2 cups peeled, diced tart apples
1 tablespoon white sugar
1 teaspoon lemon juice
1 pinch salt
½ cup chopped celery
½ cup chopped pitted dates
½ cup chopped walnuts
¼ cup mayonnaise
½ cup heavy cream
¼ cup miniature marshmallows

Directions:
Place the apples in a medium serving bowl and sprinkle with sugar, lemon juice and salt. Stir in the celery, dates and walnuts. In a separate bowl, whip the cream with an electric mixer until it can hold a peak. Mix in mayonnaise and gently fold into the apple mixture along with the marshmallows. Refrigerate for at least 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 415.2
Fat: 31.8 g
Saturated fat: 9.4 g
Carbohydrates: 34 g
Sugars: 26.4 g
Dietary fiber: 4.1 g
Protein: 3.9 g
Cholesterol: 46 mg
Sodium: 107.7 mg
Apple Sausage Breakfast Pie


Ingredients:
pork sausage link, American cheese, brown sugar

Directions:
Preheat oven to 400., Cook pork sausage and drain on absorbent paper., According to directions, prepare half of pie crust and place in 9" pie pan., Flute edge and prick bottom., Bake 8 minutes., Reduce heat to 375., Pour apple filling into partially cooked pie crust., Arrange sausage in spoke fashion on filling., Sprinkle with cheese., Combine remaining pie crust with brown sugar and sprinkle over pie., Return to oven and bake 25 – 35 minutes until brown.
Mom's New Years Pig's Feet
Category: meat-and-poultry
By Gabbi Jordan

This is a recipe for trotters passed down over time in my family. This was made every New Year's Eve to bring in the new year. A relatively inexpensive African-American dish. Very delicious! Serve with homemade potato salad, Southern style greens and candied yams and cornbread. It is even better the next day, and it freezes well. Serve sprinkled with a little more vinegar or hot sauce to taste.

Ingredients:
8  pig feet, split
2  celery ribs, chopped
1  onion, chopped
¾ cup white vinegar
2 tablespoons red pepper flakes  (Optional)
2 tablespoons seasoned salt
1 tablespoon chopped garlic
1 teaspoon ground black pepper
2  bay leaves
water, or as needed to cover

Directions:
Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover. Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 459.3
Fat: 27.9 g
Saturated fat: 7.5 g
Carbohydrates: 14.9 g
Sugars: 5.3 g
Dietary fiber: 4.6 g
Protein: 39 g
Cholesterol: 177.9 mg
Sodium: 1629.1 mg
Grilled Potatoes "chantilly" (1954)


Ingredients:
potatoes, butter, heavy cream, salt, pepper, parsley, cheddar cheese

Directions:
Preheat grill to medium., Place potatoes in the center of a large piece of aluminum foil., Dot with butter., Add remaining ingredients., Bring edges of foil up, fold and crimp edges to form a tight packet., Grill for 30-40 minutes, turning entire packet two or three times., Serve directly from packet.