xiaoxl/recipe_data huggingface dataset:
3BC (Best Baked Bean Casserole)
Category: side-dish
By NomNom

An awesome traditional favorite to have at every cookout or holiday table. These smokey, sweet beans are great with a variety of meats and are a wonderful addition to any meal. This is a great side dish your sure to love!

Ingredients:
1 tablespoon butter
1 small onion, diced
½ pound bacon
1 (28 ounce) can baked beans (such as Bush's Original®)
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon prepared yellow mustard
1 cup brown sugar, divided

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside. Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar. Bake in the preheated oven until hot and bubbly, about 45 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 355
Fat: 7.6 g
Saturated fat: 3 g
Carbohydrates: 65.9 g
Sugars: 47.2 g
Dietary fiber: 5.6 g
Protein: 11 g
Cholesterol: 18.7 mg
Sodium: 813.5 mg
Siobhan's Goddess Dressing
Category: side-dish
By Shaveezy

If you love Goddess dressing but are looking for healthier ingredients, look no further! This recipe is gluten-free, vegan, and low-glycemic! Pour it over a fresh, green salad.

Ingredients:
⅔ cup olive oil
⅓ cup gluten-free soy sauce (tamari)
⅓ cup tahini
1 large lemon, juiced
1 tablespoon nutritional yeast
1 tablespoon agave
½ tablespoon dried oregano
ground black pepper to taste
1 teaspoon filtered water, or as needed

Directions:
Combine olive oil, tamari, tahini, lemon juice, nutritional yeast, agave, oregano, and pepper in a blender; blend until smooth. If dressing is too thick, add water to thin it out to desired consistency.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 191.6
Fat: 18.8 g
Saturated fat: 2.6 g
Carbohydrates: 5.4 g
Sugars: 1.7 g
Dietary fiber: 1.7 g
Protein: 2.9 g
Sodium: 541.8 mg
Won Ton's


Ingredients:
wonton wrappers, ground pork, egg, green onion, cornstarch, salt, sugar, pepper, Chinese five spice powder

Directions:
Combine all ingredients.
Place Won Ton wrap on table in diamond shape & lightly moisten top two edges with wet finger.
Place a teaspoon of mixture in center & bring bottom point up to meet top point to make a triangle.
Press edges together around filling & make sure you remove the air.
Pick up your triangle & hold with point facing away from you then pull side points straight toward you & slightly overlap the two points & pinch together, moistening them if needed (don't fold the points in like a diaper, bend the bottom straight line of the triangle to pull the points toward you]
The Won Ton should roughly resemble an "outie" belly button, not a folded package. See Won Ton Wrap package for instructions as most have them.
Brown them in a barely greased pan over medium heat for 1 to 2 minutes then add a splash of chicken broth or water, cover & steam for another 3 minutes to eat as Pot Stickers or simmer them in chicken broth & finely chopped green onion for 4 minutes to serve as a simple & light soup.
Biscuits


Ingredients:
white flour, sugar, baking powder, salt, margarine, egg, milk

Directions:
Preheat oven to 400 degrees.
In a large bowl, blend together flour, sugar, baking powder and salt.
Use a pastry blender to cut in the margarine.
Add egg, egg white, and milk.
Blend together until sticky dough forms.
You can plop on a greased cookie sheet OR roll out on floured board to 3/4" thick and cut with biscuit cutter.
Bake 10-11 minutes in a 400 degree oven.
Chiffon Pumpkin Pie


Ingredients:
sugar, ground ginger, butter, unflavored gelatin, brown sugar, salt, ground nutmeg, ground ginger, cinnamon, milk, eggs, rum, sugar, pumpkin puree, heavy cream

Directions:
Crust instructions:.
Preheat the oven to 325 degrees.
Combine the crushed gingersnaps, sugar, ginger, and butter.
Press the mixture into a buttered 9" pie plate with the back of a spoon, making sure the top edge is even all around.
Bake the crust for 8 to 15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up].
Filling instructions:.
In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture thickens slightly. Do not let it boil!
Remove the mixture from the heat and let it cool - DO NOT PUT IN THE FRIDGE! Add the pumpkin puree and the rum. Refrigerate the mixture, stirring occasionally until it thickens enough to form mounds.
With an electric mixer, beat the egg whites and 1/4 cup sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold the remaining whites into the mixture.
Pour the filling into the cooled crust. Refrigerate for several hours.
Just before serving, spoon the whipped cream onto the filling and garnish with crushed ginger snaps.
Avocado Salad Dressing


Ingredients:
avocado, mayonnaise, lemon juice, salt, chili powder, garlic powder, cayenne

Directions:
Mash avocado with lemon juice until it is smooth., Add remaining ingredients and mix well.
Mexican Layered Salad


Ingredients:
romaine lettuce, cucumber, tomatoes, avocados, green bell peppers, mayonnaise, chili powder, onion powder, salt, garlic powder, tortilla chips, cheddar cheese

Directions:
In a 2-quart trifle dish or glass bowl, layer the first five ingredients.
Combine the mayonnaise, chilies, and seasonings; spread over the top of the salad.
Sprinkle crushed chips and cheese over the top and serve immediately.
Samoan Green Banana
Category: everyday-cooking
By Goddess

This is a side dish most Polynesians love to eat with their main dish. Here in America, it's made with green bananas. Serve with Samoan palusami, teriyaki chicken, or steak. Enjoy!

Ingredients:
3 (13.5 ounce) cans coconut milk
1 large onion, chopped
6 small unripe (green) bananas

Directions:
Combine the coconut milk and onion in a bowl; set aside. Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins. Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 servings

Calories: 489.2
Fat: 41.7 g
Saturated fat: 36.3 g
Carbohydrates: 33.1 g
Sugars: 1.1 g
Dietary fiber: 2.6 g
Protein: 5.3 g
Sodium: 26 mg
Brown Butter Cinnamon Rolls


Ingredients:
unsalted butter, active dry yeast, all-purpose flour, sugar, egg, salt, light brown sugar, ground cinnamon, unsalted butter, powdered sugar, cream cheese, unsalted butter, vanilla extract

Directions:
Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, combine the yeast and warm milk. Let it stand for 5 minutes until bubbly, then turn the mixer on low. Add 1/2 C of flour, then the sugar and browned butter, egg and salt. Increase the speed to medium and mix about 2 minutes.
One cup at a time, add the dough until it's fully incorporated and the dough pulls away from the sides of the bowl. The dough should be soft, but not stiff. Transfer the dough to a large greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, about an hour.
Punch the dough down and flip it out on a lightly floured surface. Using a lightly floured rolling pin, roll the dough out into a 12x18 size rectangle.
Make the filling: Place butter in a saucepan and melt over medium heat. Stir with a whisk until foaming, and pull off the heat right when the butter smells nutty and starts to turn a golden brown. If you pull it off too late, it will burn, if you pull it off too soon, you won't get the full brown butter flavor. So watch it closely! Scrape brown butter and bits into a separate bowl to cool while preparing the other ingredients.
In a small bowl, combine the brown sugar and cinnamon. Spread as much as you can of the cooled melted butter over the flattened dough with a pastry brush. You might have to drizzle the rest on after adding the cinnamon sugar.  Sprinkle the cinnamon sugar mixture evenly over the buttery surface.
Starting with the long side, roll up the dough slightly loosely, so it has room to rise. Cut dough into 12 1-inch thick slices using a sharp knife or string. Place slices cut-side-down in a greased 9x13 glass cake pan. Cover lightly with plastic wrap, and let rise until doubled in size, about a half hour.
Preheat oven to 375 degrees, bake rolls until tops are light and golden, about 20 minutes. Let cool in the pan while preparing the frosting.
Make the frosting: Using a hand mixer, whip together the butter, cream cheese, extracts, and salted caramel until thoroughly combined. Add in the powdered sugar, and then the milk slowly until the right consistency is reached.
Spread frosting over cooled cinnamon rolls, and drizzle with more caramel sauce.
Sopa De Habas (Fava Bean Soup)


Ingredients:
fava beans, tomatoes, garlic clove, onion, olive oil, saffron thread, ground cumin

Directions:
In a Dutch oven, bring 4 cups of water to a boil over high heat; add fava beans, reduce heat to medium low, cover pot, and cook beans until tender, stirring occasionally, about 40 minutes.
Meanwhile, make the recado:  Combine tomato, garlic, onion, salt and pepper, in a food processor and puree; set aside.
In another saucepan, heat oil over medium high heat, add the recado and stir constantly until it thickens, about 5 minutes; add beans, with their cooking liquid, saffron, and cumin.
Cook until the beans break down, stirring occasionally, about 10 minutes.
Cranberry Shockers


Ingredients:
shortening, butter, sugar, brown sugar, eggs, vanilla, baking soda, flour, walnuts, dried cranberries, white chocolate chips

Directions:
Preheat oven to 375°F.
Cream shortening, butter, and sugars in a large bowl with a mixer. Add eggs and extract, and beat until smooth.
Add baking soda and 1 cup of flour. Stir with wooden spoon. Add 1 cup of flour and stir until smooth. Add the last cup of flour and  stir. Add walnuts, dried cranberries, and white chocolate chips until incorporated.
Grease pan and drop dough by using rounded table spoon measurement. Bake 12-15 minutes or until golden brown.
Remove from oven, let cool on pan for 2 minutes, and then transfer to wire rack.
Spanish Peasant Bread


Ingredients:
dry yeast, warm water, salt, sugar, warm water, all-purpose flour, yellow cornmeal, sesame seeds, poppy seed

Directions:
Dissolve yeast in 2/3 C water.
Combine with salt, sugar, 2C water and 5 C flour.  Beat 5 minutes.
Add enough remaining flour, beating with wooden spoon, until dough is soft.  Knead vigorously for 5 minutes.
Place in a large greased bowl and brush top with melted butter.  Cover and allow to rise until double.  Punch down.
Form into 1 large or 2 small oblong rolls.  Place on lightly greased baking sheet that has been sprinkled with cornmeal.  Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.
Put bread in cold oven and turn oven temperature to 400 dg.  Bake for 45-50 minutes.  The bread will rise with the temperature.
Mini Tomato and Basil Tartlets


Ingredients:
puff pastry, sun-dried tomato, fresh basil, cheddar cheese, eggs, sour cream

Directions:
Preheat oven to 180°C.
Grease two tartlet trays with 12 holes in each tray.
Use a 7cm (3in] round cookie cutter to cut circles from the pastry then place into tartlet holes.
Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
Carefully stir each of the tartlets to combine the filling and the egg mixture.
Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.].
Remove from oven and allow to cool.
TIP~ If the filling is cooked but the underside of the pastry is still uncooked  as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.
IF FREEZING ~.
Cook tartlets until just lightly browned and filling is just firm.
TO FREEZE.:
Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.
To Defrost ~.
Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.
To reheat ~ (from frozen].
Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.
Healthy Hermits


Ingredients:
margarine, brown sugar, eggs, white flour, whole wheat flour, oatmeal, apple, raisins, baking soda, salt, cinnamon, ground cloves, ground nutmeg

Directions:
Heat over to 375 degrees and grease baking sheets., Cream margarine and sugar, add eggs and beat well., Stir in flour, oatmeal and spices., Add apple, fruit, nuts and milk powder and stir mixture until combined., Drop by tablespoon onto baking sheets, spreading lightly., Bake for approximately 10 - 12 minutes, depends on your oven., Enjoy!
Irish Beef Stew With Guinness Stout


Ingredients:
olive oil, bay leaves, beef stew meat, yellow onion, garlic cloves, dried thyme, dried rosemary, all-purpose flour, parsley, carrot

Directions:
Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
Add the onion and cook for a few minutes until it is clear.
Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
Check for the salt and pepper before serving.
Bread and Butter Pickle Deviled Eggs
Category: appetizers-and-snacks
By Kimberly

This is a deviled egg recipe that uses bread and butter pickles and honey mustard.

Ingredients:
6  hard-boiled eggs
¼ cup mayonnaise
2 tablespoons sliced bread-and-butter pickles
1 tablespoon honey mustard, or more to taste
¼ teaspoon ground black pepper
1 pinch paprika, or as needed  (Optional)

Directions:
Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth. Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 egg halves

Calories: 76.7
Fat: 6.4 g
Saturated fat: 1.4 g
Carbohydrates: 1.5 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 107.8 mg
Sodium: 78.1 mg
Crawfish Cream Sauce


Ingredients:
olive oil, shallots, garlic, crawfish tail, heavy whipping cream, Worcestershire sauce, unsalted butter, green onion

Directions:
"Heat olive oil in pan over medium heat.  Saute shallots and garlic for 30 seconds.   Add crawfish and creole seasoning.  Saute an additional 1 to 2 mintues.  Add cream, hot sauce and Worcestershire sauce.  Bring liquid to a boil, then reduce to simmer.  Simmer the cream until it thickens and reduces by half, about 5 mintues.  Add butter, salt, pepper to taste.  Fold in green onions and serve over already cooked fillets."
Cold Rice Salad
Category: salad
By Colleen

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Ingredients:
2 cups water
1 cup uncooked white rice
3  eggs
1 tablespoon olive oil
2  boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Directions:
Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice. Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear. Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 300
Fat: 11.1 g
Saturated fat: 2.1 g
Carbohydrates: 30.2 g
Sugars: 3 g
Dietary fiber: 2.9 g
Protein: 20.2 g
Cholesterol: 105.3 mg
Sodium: 447.9 mg
Asparagus with Parmesan Crust
Category: side-dish
By Kimber

Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!

Ingredients:
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
¼ cup balsamic vinegar, or to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 93.4
Fat: 5.6 g
Saturated fat: 1.7 g
Carbohydrates: 7 g
Sugars: 4.4 g
Dietary fiber: 2.3 g
Protein: 5.3 g
Cholesterol: 6.2 mg
Sodium: 114.5 mg
Brian's Spicy  Kung Pao Tofu Stir Fry


Ingredients:
hoisin sauce, low sodium soy sauce, soy sauce, powdered ginger, fried tofu, carrot, onion, scallions, garlic cloves, fresh ginger, green zucchini, cremini mushroom, celery, water chestnuts, cashews, steamed rice

Directions:
Whisk together ingredients for sauce into a bowl and set aside.
In wok, add oil and lightly fry cubed tofu for about 3 minutes, continually tossing. Set aside.
Add carrots to wok and cook on med. high heat for 3 minutes.  Add onion, scallions, garlic and ginger. Cook for about 2 minutes and then add remaining vegetables, water chestnuts, chilis.  Continue cooking for additional 2 minutes until vegetables are soft.
Add tofu back into stir fry.
Pour sauce over to coat stir fry, may not need all sauce.
Cook until sauce is reduced to desired consistency.
Spoon stir fry over 1 cup of steamed rice and garnish with chopped cashews.
Cozy Quinoa Casserole  7points


Ingredients:
onion, olive oil, cremini mushrooms, white mushrooms, garlic cloves, acorn squash, ground turkey, poultry seasoning, dried sage, sea salt, ground black pepper, low sodium chicken broth, quinoa, fresh parsley, reduced-fat monterey jack cheese

Directions:
Preheat oven to 350°F.
In a skillet, sauté onion in olive oil on medium-high heat for 2 to 3 minutes or until translucent.
Add mushrooms, squash, and garlic and cook for 2 to 3 minutes.
Add turkey (or veggie meat substitute], breaking into small pieces as it browns, about 3 to 4 minutes.
Add poultry seasoning, salt, pepper, stock, and quinoa and bring to a boil. Reduce heat , cover, and simmer for 10 minutes.
Transfer ingredients from pan into a 9-by-9 casserole dish or baking pan.
Mix in parsley and 3 oz. cheese.
Sprinkle remaining 3 oz. cheese on top of casserole.
Bake in oven for 30 to 35 minutes.
Sumptuous Strawberry Smoothie


Ingredients:
frozen strawberries, heavy cream, vanilla yogurt, diet ginger ale, maraschino cherries

Directions:
Pour th 4 oz of whipping cream into a blender and blend until it is creamy.
Run the cup of Yogurt under hot water in the faucet for a minute upside down, then remove lid and slide it into the blender and blend again for about 30 seconds.
Add the frozen sliced strawberries and blend again for 1 minute, then slowly pour in the Vernor's Diet Ginger Ale.
Pour into champagne glasses (we use plastic ones from the Dollar Store], garnish with a Marichino Cherry or two then serve.
Pan Fried Swiss Chard
Category: side-dish
By melanie

This is a quick, easy, and tasty way to prepare fresh Swiss chard.

Ingredients:
4 slices bacon, chopped
2 tablespoons butter
3 tablespoons fresh lemon juice
½ teaspoon garlic paste
1 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
salt and pepper to taste

Directions:
Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 333.3
Fat: 31.6 g
Saturated fat: 13.9 g
Carbohydrates: 6.5 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 7.4 g
Cholesterol: 60.5 mg
Sodium: 732.9 mg
Vegetable Dip


Ingredients:
mayonnaise, sour cream, dill weed, parsley

Directions:
Mix It all together., refrigerate at least two hours to let the flavors blend., Your choice of vegetables.
Garlicky Green Beans


Ingredients:
green beans, butter, margarine, garlic

Directions:
Cook green beans in boiling water until crisp-tender.
Drain and set aside.
Melt butter in frying pan, over medium heat.
Add garlic and cook for a few seconds (do not let it brown].
Stir in bread crumbs, mixing well.
Add drained green beans to frying pan.
Toss to coat beans well with bread crumb mixture and heat through.
Serve and enjoy.
Nacho Dip


Ingredients:
cream cheese, sour cream, cheddar cheese, monterey jack cheese

Directions:
Combine cream cheese and sour cream, beat until smooth.
Stir in bean dip, chili seasoning mix, hot sauce, 1 cup Cheddar and 1 cup Monterey Jack.
Spoon mixture into a lightly greased 12x8 baking dish (use a 13x9 if that's what you have].
Top with remaining cheese.
Bake at 325 for 15 to 20 minute.
Top with sliced olives, if desired.
E-Z-est Ever Pot Roast


Ingredients:
carrot, potatoes

Directions:
Place carrots and potatoes in bottom of crock pot., Place chuck roast on top of carrots and potatoes., Pour French Onion soup over and around roast., Sprinkle Dry Onion Soup Mix over roast.