xiaoxl/recipe_data huggingface dataset:
German Style Hot Potato Salad


Ingredients:
butter, bacon, onion, potatoes

Directions:
Precook potatoes, unless you happen to have some left over.
Cook bacon pieces over med-high heat until crisp, remove from pan, reserving about half the fat.
Add butter to bacon grease, melt.
Add onion, cook until translucent.
Add potatoes, cook until slightly browned.
Salt to taste, and pepper generously. Top with reserved bacon.
Mama Maroni's Meatballs and Sauce


Ingredients:
eggs, romano cheese, Spanish onions, garlic, fresh Italian parsley, fresh basil, olive oil, garlic cloves, Spanish onion, crushed tomatoes, salt, pepper, fresh basil

Directions:
Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.].
Spray a baking sheet with olive oil cooking spray.
Roll meatballs into golfball sized balls.
Bake for 35-40 minutes.
While meatballs are baking, heat olive oil over medium heat.
Saute onions until soft. Add garlic and saute until onions start to brown.
Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
Adjust seasonings.
Stir in basil.
I like to add the meatballs to the finished sauce so that the flavors can meld.
If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.
Homemade Phyllo (or Filo) Dough
Category: world-cuisine
By Chef John

I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.

Ingredients:
2 cups all-purpose flour, plus more for kneading
5 teaspoons olive oil
½ teaspoon fine salt
2 teaspoons white wine vinegar
¾ cup warm water (110 degrees F (43 degrees C))
½ cup cornstarch
2 tablespoons all-purpose flour

Directions:
Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface. Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours. Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5. Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together. When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate. Repeat with the remaining 15 balls of dough in batches of 5.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 20 (10- to 12-inch) rounds of phyllo

Calories: 177.6
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 32.6 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 3.5 g
Sodium: 147.6 mg
Greek Salad With Avocado


Ingredients:
tomatoes
lebanese cucumbers
red onion
kalamata olive
avocado
romaine lettuce
fresh dill
extra virgin olive oil
red wine vinegar
lemon
tofu
Marinated Tofu - (In the Style of Feta Cheese]

Directions:
Mix the tomatoes, cucumbers, red onion, olives, avocado and lettuce in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice.
Add salt and pepper to taste, toss.
Top with marinated tofu feta (recipe #448742].
Weight Watchers Oat Cakes (Pancakes)


Ingredients:
rolled oats, quick oats, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, milk, eggs, butter, honey

Directions:
Combine all dry ingredients in a large bowl.
Combine wet ingredients in separate bowl.
Add wet to dry, mix well.
Cook over low/med heat- they are fairly thick so if you use a higher temp they tend to burn. If you use an electric griddle try 325 degrees.
Variation: I don't buy quick oats, so I use all rolled oats, add a touch more milk, and microwave all the wet stuff together for 2 minutes, then mix with dry. Also, you can substitute whole wheat or whole wheat pastry flour for some or all of the total flour.
Pork Chop and Potato Bake


Ingredients:
seasoning salt, milk, sour cream, black pepper, hash browns, cheddar cheese

Directions:
Brown pork chops in skillet lightly greased with vegetable oil.
Sprinkle with 1 1/2 Tbs seasoned salt and set aside.
Combine soup, milk, sour cream, pepper, remaining seasoned salt, and hot sauce.
Stir in potatoes, 1/2 cup cheese and 1/2 cup Durkees onions.
Spoon mixture into a 9x13 baking dish, arrange pork chops on top.
Bake covered for 40 minutes at 350 degrees, then uncover, top with remaining cheese and Durkees onions, then cook uncovered for approximately 5 minutes longer.
Beer Basted Chicken


Ingredients:
unsalted butter, kosher salt, ground black pepper, dried parsley flakes, onion powder, sugar, Worcestershire sauce, beer, chicken breasts

Directions:
1. Blend all ingredients except chicken into a resealable plastic bag.
2. Add chicken, toss to coat and refrigerate 30 minutes, turning bag over frequently.
3. Preheat grill to medium high heat.
4. Grill 3 minutes, turn over and baste with marinate. Discard remaining marinate.
5. Cook an additional 8-10 or until temperature reaches 165°.
Find Ingredients needed for this recipe here!             http://www.schwans.com/products/productDetail.aspx?id=56221.
Chanfana Lamb -


Ingredients:
onion, head of garlic, lamb shoulder, rock salt, white pepper, sweet paprika, bay leaves, red wine, olive oil, flat leaf parsley

Directions:
In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
repeat until lamb is all used.
Pour over red wine to cover lamb.
Cover pot & marinate for at least 4 hours.
DO NOT REFRIGERATE.
When ready to cook you may need to top up wine as the meat will soak up some during the process.
pour over the olice oil & place the bunch of parcely on top.
cover with a tight lid or foil.
Pre heat oven to 200c.
Cook for 45 minutes( or until you can smell the aroma].
Then reduce to 180c & cook for 2.25hrs.
Gehakt Ballen (Dutch Meatballs)
Category: world-cuisine
By Glenda Morrison de Kruif

These are really delicious and easy to make. Serve with potatoes.

Ingredients:
1 pound ground meatloaf mix (beef, pork veal)
4 slices white bread
⅓ cup milk
1  egg, beaten
1 small onion, finely chopped
1 tablespoon freshly grated nutmeg
½ teaspoon ground cloves
salt and ground black pepper to taste
½ cup butter
2 cups water
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can beef broth
1 (1 ounce) package dry onion soup mix

Directions:
Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls. Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 524.3
Fat: 36.9 g
Saturated fat: 20.2 g
Carbohydrates: 24.4 g
Sugars: 6.4 g
Dietary fiber: 2.7 g
Protein: 23.1 g
Cholesterol: 168.6 mg
Sodium: 1547.5 mg
Grilled Bacon-Wrapped Corn on the Cob
Category: side-dish
By terryjcoe

You'll never eat corn any other way!

Ingredients:
10 ears corn, husked and cleaned
Cajun seasoning to taste
salt and black pepper to taste
1 (1 pound) package sliced bacon
10  12x8-inch sheets aluminum foil

Directions:
Preheat an outdoor grill for high heat. Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal. Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 10 ears of corn

Calories: 285.4
Fat: 21.5 g
Saturated fat: 7 g
Carbohydrates: 17.5 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 8.2 g
Cholesterol: 30.8 mg
Sodium: 422.6 mg
Grilled Chicken Fajitas


Ingredients:
boneless skinless chicken breast halves, garlic, green peppers, red onion, Velveeta cheese, flour tortillas, Taco Bell Home Originals thick 'n chunky salsa

Directions:
Rub both sides of chicken with garlic.
Place chicken, green pepper and onion slices on greased grill over medium-hot coals.
Grill 20 minutes or until cooked through, turning occasionally.
Cut chicken and green pepper into thin strips.
Spoon chicken mixture and 1/4 cup Velveeta in center of each tortilla; fold.
Serve with salsa.
Use Your Stove: Cut chicken into strips.
Spray skillet with nonstick cooking spray.
Add chicken and 1 clove garlic, minced; cook and stir on medium-high heat 5 minutes.
Add green pepper, cut into strips, and onion; cook and stir 4 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp.
Continue as directed.
Mackinac Island Butter Pecan Fudge


Ingredients:
sugar, milk, flour, light corn syrup, butter, vanilla, pecans

Directions:
Mix sugar, syrup, cocoa, flour, and milk., Boil to soft ball., Add butter and vanilla., Cool and beat., Add Pecans., Pour on greased dish, Cut into squares.
Meaty Pasta Casserole


Ingredients:
penne pasta, ground beef, Italian sausage, fresh mushrooms, onion, green pepper, Italian-style diced tomatoes, mild salsa, swiss cheese, part-skim mozzarella cheese, parmesan cheese

Directions:
Cook pasta according to directions.
Meanwhile, in a Dutch Oven, cook the ground beef, sausage, mushrooms, onion, and green pepper over medium heat until meat is no longer pink; drain.
Drain pasta; add to the meat mixture.
Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa, and pepperoni.
Divide half of  pasta mixture between two greased 13X9 in baking dishes.
Sprinkle each with1/4 cup swiss cheese, 1 cup mozzarella cheese, and 1/3 cup parmesan cheese.
Spread 3/4 cup three-cheese spaghetti sauce over each.
Top with remaining pasta mixture and three-cheese spaghetti sauce.  Sprinkle with remaining cheeses.
Cover and freeze one casserole for up to 3 months.
Cover and bake remaining casserole for 25 minute at 350 degrees.  Uncover, bake 10min longer or until cheeses melt.
To use frozen casserole: Thaw in the refrigerator overnight.  remove from fridge 30 min before baking.  Cover and bske at 350 degrees for 45 minute  Uncover and bake 10 min or until cheese is melted.
Tomato and Basil Pasta - No Straining, Just Stirring


Ingredients:
linguine, pasta, diced tomatoes with juice, sweet onion, garlic cloves, red pepper flakes, oregano, basil sprigs, vegetable broth, olive oil, parmesan cheese

Directions:
Add all ingredients to large pan., Bring to a boil, reduce heat to low simmer., and cook covered about 10 to 15 minutes, stirring about every 2 minutes., Cook until liquid is mostly gone, I left about 1 inch., Season with Salt and pepper and garnish with Parmesan cheese as desired.
Steak Tacos


Ingredients:
kosher salt, black pepper, white corn tortillas, mild cheddar cheese, avocado

Directions:
Season steaks with salt and pepper. heat a medium-large skillet over medium-high heat. Add 1 tablespoon oil and cook the steaks to the desired doneness. Set the steaks aside, but hold on the skillet.
In another small skillet heat about 1 inch of oil over medium heat. Using tongs, slide a tortilla into the hot oil, and cook just until soft and pliable, about 30 seconds. Repeat with the other tortillas. Set the pan aside.
Thinly slice the steaks. Lay the softened tortillas on  a work surface and divide the meat between the tortillas. Top each steak with some cheese. Fold each filled tortilla over into a taco shape.
Add a little hot oil to the medium-large skillet.  Cook the tacos in batches, turning once, until crisp on both sides and the cheese melts. Serve the tacos with tomatoes, onions, lettuce, salsa, and other toppings as desired.
OG Avo Smash


Ingredients:
red onion, grape tomatoes, salt, olive oil, lemon juice, avocado, lemon juice, salt

Directions:
To make the pickle mix, combine all ingredients in a bowl and allow to pickle overnight or a minimum 2 hours.
For the avoidance smash, combine ingredients in a food processor or blender and blitz until smooth.
To assemble, spread avocado on toasted sourdough and top with pickle.
Submarine Sandwich Bread


Ingredients:
active dry yeast, sugar, warm water, kosher salt, olive oil, bread flour, salt

Directions:
Dissolve yeast and sugar in 1/2 cup warm water. Let stand until foamy, about five minutes.
Combine yeast mixture with oil, salt, and one cup of flour in a mixer equipped with dough hooks.
Gradually stir in the rest of the flour and remaining water. Scrape remaining flour from the edge of the mixing bowl to make sure it combines fully. The dough should be soft and slightly sticky when blended.
Remove dough from mixing bowl, spray bowl with cooking spray, and return to bowl.
Cover bowl with plastic wrap and place in a warm place until it doubles in size, about one hour.
Divide dough into four pieces, and shape them into an oblong (submarine sandwich-shape].
Spray two large baking sheets with cooking spray, and arrange dough so there's plenty of room between them. Reshape the dough to retain shape, since the softness will cause it to flatten out somewhat.
Cover the loaves and allow to rise for about an hour.
Preheat oven to 350 degrees F.
Reshape dough again in the pan as needed to retain desired shape. Cook for 18 minutes, or until the top of the loaves are golden brown.
Remove bread from the baking sheets and place on cooling racks.
Green Mountain Skier's Maple Hot Buttered Rum


Ingredients:
pure maple syrup, rum, boiling water, butter, ground nutmeg

Directions:
Bring water to boiling in a small sauce pan.
Remove from heat and add rum and syrup.
Pour into two small cups and put a tsp of butter on top of each; sprinkle with nutmeg.
Mexican Macaroni and Cheese


Ingredients:
ground turkey, green pepper, onion, whole kernel corn, tomato sauce, chili powder, pepper

Directions:
Prepare M&C dinner as directed.
Brown meat, celery, green pepper and onion; cook until tender.
Stir in corn, tomato sauce, chili powder, and pepper.
Add M&C dinner; mix well.
Heat through on top of stove or pour into 2 quart casserole; bake at 350F for 15 to 20 minutes.
Roxstarbakes Pineapple Curd


Ingredients:
eggs, white sugar, cornstarch, unsalted butter, water

Directions:
To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
Juice your pineapple!
In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
Place this on the double boiler and whisk for 8-10 minutes. It’ll get foamy but don’t worry.
Over the bowl that you have set aside with butter, strain the liquid into this bowl.
Stir liquid and butter.
Press saran wrap against the curd so skin doesn’t form and refrigerate for an hour so curd can firm.
Lamb Kofta Curry


Ingredients:
lean ground lamb, egg, onions, curry paste, fresh coriander, garlic cloves, diced tomatoes

Directions:
Combine mince,egg, one of the onions, 2 tablespoons curry paste 3 tablespoons of coriander and 1 clove garlic. Form mixture into small meatballs.
Heat 1 tablespoon of oil in non stick frying pan and cook balls in batches until golden (do not need to be cooked through at this stage] Repeat until all balls are cooked till golden, remove from pan and set aside. Cook remaining onion and garlic till softened, add remaining curry paste and cook for 1 minute then add one cup of water and diced tomatoes. Let mixture simmer for 5 minutes before placing meatballs and any juices to the sauce, and gently stir.
Simmer until meatballs are cooked through.
Serve with rice or mashed potatoes sprinkled with remaining coriander.
Restaurant Style Mexican Rice


Ingredients:
long grain rice, garlic cloves, olive oil, onion, roma tomato, tomato sauce, ground cumin, salt

Directions:
Heat olive oil in a large skillet over medium heat. Add the rice and stir until all the rice is lightly coated with the oil. Watch the rice carefully -- let it brown but do not burn (it should not turn dark brown or black]. When the rice is almost all brown, add the garlic and saute for a few minutes.
Add the chicken stock and the remaining ingredients. Stir and cover, then reduce heat to medium-low. Let cook for 20 minutes, then check for doneness. If necessary, let cook for up to another 5 or 10 minutes. IMPORTANT: Do not lift the lid while the rice is cooking!
When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.
Pho Ga (Chicken Noodle Soup)


Ingredients:
water, green onion, fresh ginger, sea salt, chicken breast halves, chicken wings, light brown sugar, fresh cilantro, Thai basil, mung bean sprouts, lime, fish sauce

Directions:
In a soup pot, bring the water, scallions, ginger, and salt to a boil.
Add the chicken breasts and return to a boil. Skim well.
Lower heat and simmer for 15 minutes.
Turn the burner off, cover the pan, and let the chicken sit for 15 minutes.
Transfer the chicken to a bowl of ice water. Let it sit for 15 minutes more.
Meanwhile, put the chicken wings, backs, and necks into a large heatproof bowl. Bring a tea kettle of water to a boil and pour it over the chicken pieces. Let it sit for 15 minutes. Drain the chicken and rinse with cold water.
Add the chicken pieces and brown sugar to the pot of stock from the breasts.
Return the liquid to a boil. Skim the surface thoroughly. Cook, skimming often, for  1 1/2 hours.
With a large slotted spoon, remove the chicken pieces, ginger, and scallions.
Drain the chicken breasts, pat them dry, and discard the skin and bones.
Shred the meat with your hands. Add it and the noodles to the pot of chicken stock. Add a small handful of scallions and half the cilantro. Ladle the soup into bowls and serve with Thai basil, sprouts, lime, jalapeno, fish sauce, and chili-garlic sauce.
Grilled Courgette Salad


Ingredients:
olive oil, lemon juice, parmesan cheese, cayenne pepper, courgettes, olive oil, fresh parsley, walnuts

Directions:
Make the dressing by whisking all ingredients together; season to taste.
Slice courgettes lengthwise (a handheld cheese slicer works well - you want thin-ish slices, but not so thin that they break when you're grilling them].
Drizzle courgette slices with olive oil and mix.
Grill the slices, browning both sides.
Mix grilled slices with the dressing, parsley and walnuts, and serve.
Monterey Ole' Mexican Casserole


Ingredients:
monterey jack cheese, cream cheese, cheddar cheese, ground beef, onion, garlic clove, chili powder, tomato paste, water

Directions:
Cook ground meat with onion and garlic. Add remaining ingredients, except Monterey and Cheddar cheese and chips.
Layer the ingredients starting with the Doritos on bottom of 13 x 9 casserole dish, ending with the cheese.
Bake at 375 degrees for about 30 minutes, or until hot and bubbly.
CHOCOLATE SELF SAUCING PUDDING


Ingredients:
self raising flour, sugar, milk, canola oil, eggs, brown sugar, boiling water

Directions:
preheat oven to 180 Celsius lightly grease a large, deep,  baking dish.
using an electric mixer, beat all the pudding ingredients together till well combined.
pour into baking dish.
stir the brown sugar and cocoa together till well combined and sprinkle evenly over the batter.
pour the boiling water over the top of the sugar/cocoa mix.
cook for approx 40 - 45 minutes or until a skewer comes out clean.
let sit for 10 minutes before serving.
serve with cream or ice cream.
Maple Pecan Smoothie


Ingredients:
pecans, water, bananas, pure maple syrup, vanilla extract, cinnamon, sea salt

Directions:
Throw all the ingredients in your blender and puree until smooth and creamy., Pour into two 8 ounce glasses and be grateful you didn’t have to bake. YUM!
Philadelphia Style Roast Pork Sandwiches
Category: meat-and-poultry
By Christine

This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.

Ingredients:
1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
3 tablespoons chopped fresh parsley
4 teaspoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup water
1 tablespoon olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ cup chicken stock
12 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon, juiced
1 cup shredded Manchego cheese
4  crusty rolls

Directions:
Preheat oven to 325 degrees F (165 degrees C). Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste. Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices. While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add  spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally. Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices. Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 15 mins
Yields: 4 sandwiches

Calories: 793.6
Fat: 47.4 g
Saturated fat: 16.5 g
Carbohydrates: 42.3 g
Sugars: 6.4 g
Dietary fiber: 4.9 g
Protein: 50.4 g
Cholesterol: 147.1 mg
Sodium: 2951.6 mg