xiaoxl/recipe_data huggingface dataset:
Cheese Biscuits & Sausage Gravy


Ingredients:
margarine, butter, onion, celery, salt, flour, milk, American cheese, Bisquick, cheddar cheese, milk, half-and-half cream, lemon juice, sugar

Directions:
In a medium size saucepan sauté margarine, onions, celery and dash of salt for 5 minutes.
Add sausage and continue to cook until the sausage is fully cooked.
Turn heat down and simmer another 10 minutes.
Stir in flour and cook for 5 minutes, stirring constantly.
The bottom of the pan will be brown with bits of stuck on meat and flour.
The darker the crumbs stuck to the bottom, the more golden brown the gravy will be.
Remove pan from heat and stir in milk, cream and cheese slices.
Stir until you can not feel anything stuck to the bottom of the pan.
Place back on low heat and bring to a simmer.
The gravy will thicken as it cooks and may need a little extra milk if it is thicker than you like it.
Simmer for 10 minutes or longer, being sure to stir often.
Taste for seasonings, add salt and pepper if desired.
Normally I don't add any as the sausage flavors the gravy just right.
Instructions for Biscuits:Mix milk and lemon juice.
Mix cheese with Bisquick, sugar and garlic salt.
With a fork, stir in milk just until mixed.
Biscuits can be rolled out and cut or just dropped by spoonfuls onto baking sheet.
Bake at 350º for 10-12 minutes or until golden brown.
After removing them from the oven, brush with melted margarine/butter if desired.
Puppy Chow I
Category: appetizers-and-snacks
By Bonnie

A great crunchy sweet snack.

Ingredients:
½ cup butter
1 cup creamy peanut butter
2 cups milk chocolate chips
1 (17.5 ounce) package crispy corn and rice cereal
1 pound confectioners' sugar

Directions:
Melt the peanut butter with the butter or margarine and the milk chocolate. Pour over the cereal and toss until well coated. Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 pounds

Calories: 635.6
Fat: 27 g
Saturated fat: 12.3 g
Carbohydrates: 95.3 g
Sugars: 59.4 g
Dietary fiber: 2.2 g
Protein: 10.5 g
Cholesterol: 26.4 mg
Sodium: 491.6 mg
Pumpkin Pecan Crunch


Ingredients:
pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, salt, pecans, butter

Directions:
Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.
Kitchen Sink Chili


Ingredients:
olive oil, green pepper, onion, ground turkey, tofu, garlic cloves, diced tomatoes, kidney beans, brown sugar, bay leaf, Worcestershire sauce, dark chocolate, chili powder, cumin, cayenne powder, oregano

Directions:
Heat the olive oil in a large dutch oven, on medium.
Add the onion and pepper, and saute until the onions are starting to turn translucent.
Break up the beef and add it to the dutch oven.
When about half of the meat is browned, add the jalapeño and garlic.
Continue to cook until all of the meat is browned. I usually use ground turkey or very lean beef, so I don't bother to drain it. But, if you want to, now is the time to drain off the fat and oil.
Add the diced tomatoes, kidney beans, brown sugar, bay leaves, and marinara sauce and stir.
Stir in the Worcestershire sauce and espresso.
If you prefer a thick chili (like me], add the tomato paste.
Stir in the chocolate, coriander, cumin, cayenne, and chili powder (that's a lot of c-words!]. Cook for at least 15 minutes. After the 15 minutes, add more chili powder (or cayenne, or hot sauce] if it isn't spicy enough for you.
Add the oregano in the last 5 minutes of cooking so that it doesn't get bitter.
This, like most chili, is better the next day, or when it's been simmering all day. And you have only one pan to clean!
The Maharaja's Chicken Curry


Ingredients:
chicken, ghee, onions, fresh ginger, garlic cloves, fresh green chile, plain yogurt, cumin seed, ground coriander, garam masala, turmeric, ground black pepper, white poppy seeds, salt, coriander leaves, lemon juice, pistachio nuts

Directions:
Melt half of the ghee in a pot over medium heat and fry the onions, ginger, garlic, red and green chillies for 5 minutes Remove the pot from the heat and allow it to cool a little.
In a blender process the yogurt with the cooked onion mixture to make a puree.
Heat the remaining ghee over medium heat and add the cumin seeds,ground coriander, garam masala, turmeric and black pepper with the poppy seeds. Cook for 2 minutes.
Add the meat stir fry for 5 mins, cover the pot and cook on low for 20 mins, stir every few minutes.
Add the blended onions to the pot and add 6 fluid oz water and the salt, bring to the  boil and simmer covered till the meat is tender. Stir so that the sauce does not stick  or burn.
Add the ground almonds, stir and cook uncovered for 3 minutes.
Stir in the lemon juice and remove the pot from the heat.
Serve garnished with the coriander leaves and sprinkled with the pistachio nuts.
California Sunset Punch


Ingredients:
"cranberry juice"

Directions:
"Mix all ingredients well. Serve chilled."
Buffalo Tofu 'Wings'
Category: appetizers-and-snacks
By LucyDelRey

These make delicious appetizers or a great sandwich filling. They won't fool anyone but they are satisfying and delicious! When feeding to young children, simply omit the hot sauce at the end. They make yummy 'chicken' fingers. I hope you enjoy them as much as I do. Serve with a vegan dressing.

Ingredients:
1 (12 ounce) package extra-firm tofu, drained
¼ cup cornstarch
¼ cup all-purpose flour
1 teaspoon vegetarian chicken-flavored bouillon granules
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ cup unsweetened soy milk
2 tablespoons canola oil
½ cup cayenne pepper hot sauce  (Optional)
⅓ cup margarine, melted

Directions:
Slice tofu into 6 slices. Lay flat onto a clean kitchen towel. Fold towel over to cover tofu completely. Cover with a baking sheet and set a 3- to 5-pound weight on top. Press tofu for about 30 minutes. Combine cornstarch, flour, bouillon, garlic powder, and cayenne powder in a shallow bowl. Pour soy milk into another bowl. Cut each slice of tofu in half, for 12 'wings' total. Dip each slice in soy milk; roll into the cornstarch mixture. Place coated slices on a plate. Heat oil in a large saucepan over medium heat. Add the coated tofu slices. Fry, flipping halfway, until crispy on all sides, 7 to 10 minutes total. Add hot sauce and margarine to the saucepan and stir to coat the tofu.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 12 ounces tofu

Calories: 352.2
Fat: 27.6 g
Saturated fat: 3.7 g
Carbohydrates: 17.9 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 10.5 g
Sodium: 944.2 mg
Vegetarian Sarmale (Romanian Cabbage Rolls)


Ingredients:
cabbage, carrots, rice, tomato paste, walnuts, tomato sauce, bay leaves, canola oil, pepper, salt, soy sauce

Directions:
Filling:  Chop 4 of the onions and grate one of the carrots.  Saute them for a couple of minutes with about 2 Tbsp oil.  Add the rice and continue to saute them for 10 minutes add a little water, but only a small amount to keep it from sticking.
Add the tomato paste, the walnuts, and the granulated gluten.  Season it with salt, pepper, a dash of soy sauce, and other seasonings you may want.  Heat for a minute or two and then turn off the stove and let cool down a little.
Remove the hard core of the cabbage.  Ceave the cabbage in a bowl/pot with hot water and salt for 5-10 minutes (until the leaves can be removed easily, but it shouldn not stay too long because the leaves will be easily broken].
Drain the cabbage and wait for it to cool off until you can work with it.  Remove the spine from each leaf (leaving two halves with each leaf about the size of your hand].  From the cabbage around 20 medium leaves should result.  Some leaves may rip, but don't use those to add filling to, instead set aside.
Chop the remaining onion and carrot, and the extra cabbage leaves that had been set aside because they had torn.  Saute them in a large pot with a little oil.  Add the tomato sauce and mix well.  Put 2-3 bay leaves over this mixture.  Turn off the heat and set aside (this is not the filling, but where the cabbage rolls will later be placed].
On every cabbage leaf place about 1 Tbsp of filling (the first mixture sauteed and put aside from direction steps 1 and 2] and roll.  Roll by folding one of the width sides over the filling and then roll the length of it.  One side should be still open, stuff that side inside with your finger to close.  If there is too much filling to stuff the opened side inside then you can remove a little bit of the filling.
In the large pot with the other sauteed vegetables lay down the cabbage rolls in a circle.  Don't have them touching the sides of the pot.  Put the heart of the cabbage or more chopped cabbage in the center of the pot with the cabbage rolls around it.  The cabbage in the middle is there to keep the cabbage rolls in place while boiling.  Once a circle has been made in the pot you can put more cabbage rolls on top of the last ones making another circle, etc.
Boil enough water in another pot to cover the cabbage rolls.  Add the lemon juice to the water if you want to add a little sour taste to them.  Add the boiling water and lemon juice to the pot with the samales and make sure the samales are covered by the water.  Place a large soup plate over them that covers them all and keeps them in place in the pot.
Cook them on a low flame for 1 1/2 hours to 2 hours and add water if necessary.
Chocolate and Macadamia Wreath


Ingredients:
golden syrup, salt, butter, milk, water, lemon, zest of, demerara sugar, dark chocolate, marmalade, icing sugar, boiling water

Directions:
Preheat oven to 200°C.
To make the dough, place flour in a large bowl and rub the butter through with your fingertips so that the mixture resembles fine breadcrumbs.
Add the yeast, salt, golden syrup, lemon rind and milk or water and mix to form dough.
Turn out dough onto a floured surface and kneed until the dough is soft and elastic.
Shape the dough into a ball and place in a large, well oiled bowl, cover with cling wrap and allow to rise until doubled. About 1 hour.
When the dough has risen, roll it out, on a floured surface, to a rectangle about 40cm x 20cm and about 1cm thick.
Evenly sprinkle the chocolate, nuts and sugar over the surface of the dough, then roll up from the long end, firm and tight, like a Swiss roll. Carefully roll out the ‘sausage’ with your hands until it is about 50 - 60cms long.
Using a sharp knife, slice the roll in half lengthways down the middle, but only half the length of the roll. Twist these pieces together keeping the cut side up.
Turn and cut through the remaining dough down the middle, then twist these strips, taking care to disguise the join in the centre.
Bring the two ends together and form into a circle. Overlapping them to form an invisible join, then carefully place on a greased baking sheet. (I use a pizza tray.]
Set aside and allow to rise for 40 minutes, or until not quite doubled.
Brush with milk and bake for 35mins at 200OC, when baked, allow to cool on a wire rack.
Brush with heated jam. Mix the icing sugar with a little hot water and drizzle over wreath.
Kids No Syrup Pancakes


Ingredients:
milk, egg, butter, vanilla, nutmeg, cinnamon, brown sugar, white sugar

Directions:
Note: Because there is sugar in the mix, your pancakes will cook fast on the outside and will burn without taking precautions. The heat should be lower than your typical setting to avoid burning. The pancake at the recommended temperature will be medium to dark brown due to the sugar caramelization. Check the middle to make sure it's cooked throughout.
Mix all the ingredients in a bowl.
Heat a hot plate to 300°F to 310°F/ Heat pan to medium.
Grease hot plate or pan prior to adding mix.
Use a tablespoon to scoop mixture onto cooking surface.
Collect pancakes.
Serve.
Caperberry Gravy


Ingredients:
caperberries, beef broth, vegetable broth, flour, butter, salt, pepper

Directions:
Melt butter in a saucepan.
Add broth and mix.
Add caperberries and mix.
Add flour and mix.
Simmer on low heat until it thickens.
If needed, add more flour until desired thickness is achieved.
Add salt and pepper to your liking.
Don't mess up like Bridget.
Serve over an omelete.
(Really! It's good! Ugly, but good!] Also, you can use this sauce with Lamb or Chicken.
Microwave Blueberry Jam


Ingredients:
fresh blueberries, frozen blueberries, sugar, ground cinnamon

Directions:
Puree blueberries in blender or food processor.
Place in a 12-cup microwave-safe dish with sugar and cinnamon.
Stir.
Microwave on High, uncovered, for 8-10 minutes -- until mixture comes to a full roiling boil and boils for one full minute.
Stir well once during cooking.
Remove from microwave and pour into sterilized jars.
Cover and refrigerate.
Keeps well for at least two weeks.
Easy Chicken Noodle Soup


Ingredients:
skinless chicken, parsley flakes, garlic, onion, black pepper, water

Directions:
Chop chicken into bite-sized pieces.
Place chicken, parsley, garlic, onion, pepper, and soup base into large dutch oven or stock pot.
Brown the chicken mixture over medium heat.
If you are not using a non-stick pot, you may need to add a bit of water.
Add water, and bring to a boil.
Add noodles, and return to a boil.
Cook for about 5 minutes until noodles are tender.
Reduce heat, cover, and simmer for at least 20 minutes.
(I usually turn heat very low, and let it cook for about 1 hour] Ladle into bowls and serve piping hot.
Note: I have made this in a crockpot, also.
Simply brown the meat and all the spices, transfer to crockpot.
Add water and cook on low for about 2 to 3 hours depending on your crockpot.
Add noodles, and cook another hour, or until noodles are tender and soup is good and hot.
Chocolate Pudding Peanut Butter Pizza
Category: desserts
By Sweetly

Chocolate pudding and sweetened cream cheese on top of a peanut butter cookie crust....yummmm!

Ingredients:
1 (17.5 ounce) package peanut butter cookie mix (such as Betty Crocker®)
1 large egg
3 tablespoons vegetable oil
1 tablespoon water
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 ¾ cups whole milk
1 (3.9 ounce) package instant chocolate pudding mix
¼ cup miniature semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-inch pizza pan. Stir cookie mix, egg, oil, and water together in a bowl until a soft dough forms. Place dough on the pan; spread out to look like a pizza crust. Bake in the preheated oven until edges are light golden brown, about 15 minutes. Let cool. Meanwhile, combine cream cheese and sugar in a medium bowl; beat with an electric mixer until light and fluffy. Fold in 1/2 of the whipped topping and set aside. Whisk milk and pudding mix together in a medium bowl until thickened. Spread the cream cheese mixture over the cookie crust, leaving a little of the crust showing around the edges. Spread chocolate pudding over the cream cheese mixture, leaving a little of the cream cheese layer showing. Spread the remaining whipped topping over the pudding, leaving a little of the pudding showing. Sprinkle chocolate chips over the whipped topping. Refrigerate until ready to serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 12-inch pizza

Calories: 465.6
Fat: 21 g
Saturated fat: 9.3 g
Carbohydrates: 62.4 g
Sugars: 28.5 g
Dietary fiber: 0.5 g
Protein: 6.4 g
Cholesterol: 39.6 mg
Sodium: 424.5 mg
Fish Cakes


Ingredients:
garlic clove, fish sauce, red curry paste, sesame seeds, whole wheat flour, onion

Directions:
Put the fish into the food processor and mash.
Add all the spices.
Chop onion and vegetables really small, add and mix well.
Add the flour, you might need a little more or less.
Fry without oil on a nonstick pan, it takes about 2 minutes on each side per scoop.
I usually do burgers but you can do other shapes as well.
Scotch Eggs
Category: breakfast-and-brunch
By Chasity LeGrand

A delicious and easy Christmas Eve recipe for your family.

Ingredients:
1 quart oil for frying
4  eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4  eggs, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly. Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish.  If mustard is desired it looks beautiful over this.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 1488.8
Fat: 87.6 g
Saturated fat: 24.5 g
Carbohydrates: 108.4 g
Sugars: 7.7 g
Dietary fiber: 6.7 g
Protein: 63.5 g
Cholesterol: 503.2 mg
Sodium: 4278.2 mg
Sloppy Joe Bake (Old-Fashioned)


Ingredients:
ground beef, onion, tomato sauce, ketchup, unsalted butter, brown sugar, white sugar, mustard powder, baking mix, milk, eggs, sesame seeds, paprika

Directions:
Heat oven to 400°F Caramelize onions in skillet with butter on medium-low until golden and translucent (not brown], adding a pinch of white sugar about halfway through. Remove from heat, pour into ungreased 13x9x2 casserole dish.
Add beef to skillet, cook until brown, drain and rinse meat, add to casserole dish and mix well with onions, ketchup, brown sugar, mustard powder, and tomato sauce.
In a medium bowl, stir baking mix, milk and eggs with fork until just blended (do not over mix]. See my other recipe for baking mix if you don't want to use Bisquick.
Carefully pour topping over beef -- VERY SLOWLY -- so it stays on top. Sprinkle with sesame seeds and paprika for garnish.
Bake 20-25 minutes or until light golden brown. Cut into squares and serve. Freezes and reheats beautifully.
Mediterranean Split Pea Dip


Ingredients:
onion, onion, garlic clove, extra virgin olive oil, fresh oregano, oregano

Directions:
Rinse the split peas under running cold water.
Put in medium-sized pan and add the coarsely chopped onion, the garlic and plenty of cold water.
Bring to a boil, reduce heat and simmer 45 minutes or until very tender.
Drain, reserving some of the cooking liquid, and put in a food processor or blender.
Add 5 tablespoons of the oil and process until smooth.
If the mixture seems too dry, add enough of the reserved liquid to form a smooth, thick puree.  (If you don't have a food processor you can mash the spilt peas with a fork in a bowl].
Add the oregano and season to taste with salt and pepper.
Turn the mixture into a serving bowl and sprinkle with the finely chopped onion and extra oregano, if desired.
Drizzle over the remaining oil.
Serve warm or cold with savory biscuits.
Korean Barbecue Sauce


Ingredients:
sesame seeds, green onions, garlic cloves, soy sauce, honey, sherry wine, pepper

Directions:
Stir or blend all ingredients until thoroughly mixed., Can be served over brown rice or used as a marinade.
Famous Saginaw, Mi.  White Bread


Ingredients:
warm water, salt, sugar, flour

Directions:
Combine water, sugar and salt  in bottom of breadpan.
Add flour to breadpan. Create a bowl  in the top of flour, then add Yeast to that bowl.
Set on regular cycle. Makes a 1 ½ pound loaf.
Crusted Cinnamon Walnuts
Category: appetizers-and-snacks
By LUCASLKPT

Walnuts baked until crusted with cinnamon glaze. Cool and serve as a snack or in salads. Soak pan or wash immediately for easily clean-up.

Ingredients:
1  egg white
1 cup granulated sugar
1 ½ teaspoons ground cinnamon
1 tablespoon vanilla extract
½ teaspoon salt
4 cups walnut halves

Directions:
Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray. Beat egg white and sugar together in a large bowl. Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan. Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 cups

Calories: 215.7
Fat: 16.3 g
Saturated fat: 1.5 g
Carbohydrates: 16.2 g
Sugars: 13.3 g
Dietary fiber: 1.8 g
Protein: 4 g
Sodium: 76.7 mg
Lemon Stacks With Blueberry Sauce


Ingredients:
blueberries, powdered sugar, water, lemon zest

Directions:
In saucepan, over high heat, cook all sauce ingredients 2 minutes, or until thickened.
Spread 1 tablespoon lemon curd over 1 side of the 12 pound cake slices.
Sandwich  (stack] three slices together and dust with extra powdered sugar.
Serve with blueberry sauce.
Cranberry and Cilantro Quinoa Salad
Category: salad
By Alison

I got this recipe from the restaurant my dad built.  I love the unique way of cooking the quinoa and the great combinations of the flavors.

Ingredients:
1 ½ cups water
1 cup uncooked quinoa, rinsed
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 ½ teaspoons curry powder
¼ cup chopped fresh cilantro
1  lime, juiced
¼ cup toasted sliced almonds
½ cup minced carrots
½ cup dried cranberries
salt and ground black pepper to taste

Directions:
Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 176.2
Fat: 3.9 g
Saturated fat: 0.4 g
Carbohydrates: 31.6 g
Sugars: 8.2 g
Dietary fiber: 4.1 g
Protein: 5.4 g
Sodium: 13.1 mg
Beer Brat Stew


Ingredients:
potatoes, reduced-sodium chicken broth, beer

Directions:
In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.
Breast of Chicken Scala


Ingredients:
boneless skinless chicken breast halves, flour, butter, light sour cream, salt

Directions:
Dredge each chicken breast in flour.
Melt butter in large saute pan.   Add chicken and saute until golden brown on each side.
Add consomme.  Reduce heat to low, cover and simmer for 45 minutes.
Stir in sour cream, salt and pepper.  Simmer 10 minutes longer.
Serve each breast with a drizzle of the sauce.
(Note: the sauce will be thin, like au jus.  If you prefer a gravy-like consistency, add a little flour and whisk until thickened].