xiaoxl/recipe_data huggingface dataset:
Easy Lemon Cookie Truffles


Ingredients:
marshmallow creme, white chocolate

Directions:
Mix crumbled cookies, marshmallow creme and lemon extract in large bowl until well blended. Shape mixture into 1-inch balls. Set aside.
Melt chocolate directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
Refrigerate 30 minutes or until chocolate is set. Store in covered container at room temperature up to 5 days.
Mechado


Ingredients:
beef, garlic cloves, onion, potatoes, carrots, lemon juice, soy sauce, salt, peppercorns, tomato sauce, bay leaf, water

Directions:
•	Brown meat in cooking oil. set aside., •	In same oil sauté garlic and onion., •	Add lemon, soy sauce, peppercorn, tomato sauce, bay leaf and  salt., •	Ssimmer for a few minutes then add water., •	Add potatoes and carrot., •	Cover and simmer until all ingredients are tender.
Blueberry Sour Cream Ice Cream (Low Fat, No Added Sugar)


Ingredients:
fresh blueberries, stevia powder, lemon juice, reduced-fat sour cream, berries

Directions:
Puree blueberries in a food processor., Blend in all other ingredients and chill for 2-4 hours., Freeze in your ice cream machine according to manufacturer’s instructions.
Super Spuds


Ingredients:
potatoes, mayonnaise, brown mustard, garlic clove, salt, pepper

Directions:
"Bake 6 potatoes. Cut in half. Scoop shells. Mash with mayonnaise, brown mustard, garlic, salt, pepper. Fold in hot dogs that have been cooked and sliced. Return to shells. Bake 20 minutes in 350* oven."
Vegetarian Mini-Pizzas


Ingredients:
water, flour, capsicum, tomatoes, mushrooms, mozzarella cheese, salsa

Directions:
Put the yeast in the water in a medium size bowl and shake the bowl, wait for the yeast to mix with the water.
Smear some oil on your fingers and palms and mix the flour with the yeast mixture, cover the resulting dough with oil so that it doesn't stick to the bowl.
Cover the bowl and wait 2-3 hours for the dough to rise.
Cut the capsicums into bite size pieces and fry them in a pan until you can smell the fried capsicums, add bite size pieces of tomatoes in the pan to fry towards the end, the capsicums should look a bit darker and softer.
Boil the mushrooms and then cut them into bite size pieces.
Divide the pizza dough into 6 and spread each piece of dough into 7 inch in diameter circles.
Cover each circle with Salsa/Pasta Sauce.
Place mushrooms, capsicums, and tomatoes on the circles of dough.
Spread cheese on top of each circle of pizza dough.
Place each mini pizza in oven, set temperature at 360 and time 5 minutes.
Take out of oven and enjoy!
Cucumber Slices With Salmon Mousse


Ingredients:
cream cheese, fresh lime juice, shallot, fresh dill, kosher salt, black pepper, smoked salmon, English cucumber, kosher salt, tomatoes

Directions:
Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller;  sprinkle the cucumber rounds with a small amount of salt;  set aside.
In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
German Style Green Beans (Grune Bohnen)


Ingredients:
fresh green beans, beef bouillon cube, water, butter, fresh savory, fresh parsley

Directions:
Bring the water, beef bouillon, and butter to a boil in a large saucepan.
Add the green beans and savory, making sure to loosely drape or tie the kitchen string to the handle of the pot so it does not burn and can easily be retrieved to remove the savory; cover and cook 10 - 15 minutes to desired tenderness.
Remove savory, drain beans, and place in a serving dish.
Garnish with parsley, if desired.
Super Easy Meatball Soup


Ingredients:
frozen hash brown potatoes, frozen corn, diced tomatoes, chicken broth, chicken bouillon cubes, water, celery, basil, oregano, onion powder, salt, pepper, garlic powder

Directions:
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Fresh Beet Salad
Category: salad
By BETHS387

Very different from a regular salad. This is a salad my whole family enjoys, including my 8- and 9-year old. Peas are readily available all year round; when it's in season, I have also used asparagus, zucchini, green or wax beans.  It's also nice to put some fresh cracked pepper over it when it is done. I have tried this recipe with canned beets. It does not come out nearly as well, the beets are way to soft.

Ingredients:
3  beets, peeled and cut into 1/4-inch cubes
6 slices bacon
1 bunch red Swiss chard - leaves chopped and stems discarded
1 cup frozen peas
¾ cup crumbled feta cheese

Directions:
Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes. Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside. Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 194.5
Fat: 14.1 g
Saturated fat: 6.1 g
Carbohydrates: 9.7 g
Sugars: 5.3 g
Dietary fiber: 2.8 g
Protein: 7.9 g
Cholesterol: 31.6 mg
Sodium: 533.3 mg
Perfect Chicken Enchiladas


Ingredients:
mushrooms, onion, sour cream, green chilies, chicken broth, garlic cloves, milk, cheddar cheese, ground cumin, paprika, oregano, salt, ground black pepper, tortillas

Directions:
Heat 2tbsp oil in a large skillet. Saute onions, garlic, green chilles, and mushrooms for 4-5 minutes on medium-high heat.
Add chicken broth and bring to a boil. Add chicken and can of enchilada sauce. Let simmer for 5-10 minutes. Again, the consistency of the dish depends on how long you let the sauce thicken/evaporate.
Mix in all of the spices (more or less, depending on your taste]. Blend in the sour cream and the cream of chicken until fully mixed. Remove from heat.
Spoon mixture evenly into tortillas and roll them up. Place them seam-side down in an oil-coated 13x9-inch pan. Pour leftover mixture evenly over the enchiladas.
Mix the milk and 4-cheese blend in a small bowl. Pour evenly over the enchiladas and sprinkle the cheddar cheese over it.
Bake for 350°F for 35-45 minutes.
Crock Pot Mushroom Potatoes


Ingredients:
potatoes, onion, garlic cloves, green onions, mushroom stems and pieces, all-purpose flour, salt, pepper, butter, colby-monterey jack cheese

Directions:
In a crock pot, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter.
Repeat layers and pour soup over the top.
Cover and cook on low for 6-8 hours or until potatoes are tender.
Sprinkle with cheese during the last 30 minutes of cooking time.
Healthy Berry and Spinach Smoothie
Category: drinks
By animalluver

This is an easy way to get kids to eat their veggies. If you want a more fruity taste, exclude the yogurt.

Ingredients:
2 cups frozen berries
1 cup plain yogurt
½ cup orange juice
¼ cup fresh spinach, or to taste
5  strawberries

Directions:
Blend berries, yogurt, orange juice, spinach, and strawberries together in a blender until smooth.

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

Calories: 87.8
Fat: 1.3 g
Saturated fat: 0.6 g
Carbohydrates: 17.3 g
Sugars: 13.2 g
Dietary fiber: 2.4 g
Protein: 4.1 g
Cholesterol: 3.7 mg
Sodium: 44.8 mg
Maryland Crab Cakes I
Category: appetizers-and-snacks
By John L.

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Ingredients:
1 pound crabmeat
2 slices white bread, crusts trimmed
1  egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Directions:
Pick the crab meat to remove any remaining pieces of shell. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and   seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 6 servings

Calories: 166.2
Fat: 7.9 g
Saturated fat: 3.2 g
Carbohydrates: 5.3 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 17.4 g
Cholesterol: 113.7 mg
Sodium: 896 mg
Family-Friendly Shepherd's Pie


Ingredients:
onion, carrot, ground lamb, beef broth, chicken broth, tomato paste, rosemary, Italian parsley, russet potatoes, unsalted butter, milk, kosher salt

Directions:
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Mash the potatoes with the butter, milk, and salt.
Spread them over the meat mixture, then crosshatch the top with a fork.
Bake until golden, 30 to 35 minutes.
Green Beans


Ingredients:
green beans, onion, butter

Directions:
In saucepan add green beans and onion and cover with water.
Bring to boil and boil until beans and onions are tender, about 10 minutes.
Drain.
Add remaining ingredients and cook until flavors are well blended, about 5 minutes.
Spring Chicken & Barley Soup


Ingredients:
extra virgin olive oil, onion, celery, minced garlic cloves, reduced-sodium chicken broth, chicken breast, pearl barley, fresh spinach, diced tomatoes, asparagus, coarse salt, fresh ground pepper, fresh basil leaf, orange zest

Directions:
Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
Gather basil and orange zest and finely chop together.
Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.
Poke Cake III
Category: desserts
By JWOODBURY

This is a delicious cake that is really tasty. Poke holes in a white cake, pour fruit flavored gelatin over that, then top it off with cherry pie filling and whipped topping.

Ingredients:
1 (18.25 ounce) package white cake mix
1 (3 ounce) package fruit flavored Jell-O® mix
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (16 ounce) container frozen whipped topping, thawed

Directions:
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork.  Holes should be at 1 inch intervals. While the cake cools, combine the gelatin with boiling water.  Pour gelatin mixture over the cake.  Top with the cherry pie filling, then cover with whipped topping.  Refrigerate cake for one hour before serving.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 384.1
Fat: 14.1 g
Saturated fat: 8.8 g
Carbohydrates: 62.1 g
Sugars: 31.8 g
Dietary fiber: 0.7 g
Protein: 3.1 g
Sodium: 319 mg
Candied Yams and Apple


Ingredients:
granny smith apple, golden raisin, brown sugar, cinnamon, nutmeg, lemon, juice and zest of, brandy, cornstarch, pecans, marshmallows

Directions:
Peel, slice and boil yams for about 1/2 hour.
Drain and reserve 1 1/2 cups liquid. Bring liquid to a boil, add sugar, cane syrup, spices, brandy and lemon.
Reduce heat and cook about 5 minutes.
Add fruits and simmer another 10 minutes.
Add corn starch dissolved in a little water, cook for 10 minutes.
Place yams in a baking dish and poor syrup over them.
Bake until bubbling.
Top with marshmallows, if desired, about 5 minutes before removing from oven.
Sprinkle with pecans after removing from oven.
Fresh Peaches and Cream Rustic Pie


Ingredients:
brown sugar, flour, ground cinnamon, ground nutmeg, fresh lemon juice, flour, unsalted butter, egg, turbinado sugar, vanilla ice cream, flour, salt, unsalted butter, cold water

Directions:
Filling:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
Perfect Pie Dough:
In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
Cook's Notes:
The same recipe can be made in individual serving sizes.
Pate Sucree (sweet dough]:
Add 3 tablespoons sugar and 1/2 teaspoon pure vanilla extract to the original recipe.
Savory Dough:
Add 1/4 cup grated cheese to the original recipe.
Nutty Dough:
Reduce the flour to 1 cup and add 1/2 cup roasted pulverized nuts. (recommended: almonds, pecans, walnuts, etc.].
Blind Baking (Method]:
Roll out the chilled pie dough to fit a 9-inch pie plate. Transfer the dough to the pie plate pressing the dough lightly into the plate and then trim the edges. Dock the dough with the tongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans. Bake the pie crust in a 425 degree F oven until the edges are brown and golden. Bake 15 minutes with pie weights. Remove the crust from the oven and remove the pie weights. Return the crust to the oven to finish baking for another 5 minutes.
Bek's Grilled Tuna Steaks Glazed With Ginger, Lime, and Soy OAMC


Ingredients:
tuna steaks, fresh lime juice, soy sauce, garlic cloves, fresh ginger, red pepper flakes, sugar

Directions:
Combine all ingredients except tuna in a 1 gallon zipper bag.  Squish together until well combined, then add tuna steaks.  Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
Preheat grill to 475.  Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
Transfer to plate and serve.
Tangy Rhubarb Fool


Ingredients:
plain yogurt, rhubarb, sugar, water, salt, heavy whipping cream, vanilla extract

Directions:
Line strainer with four layers of cheesecloth; place over a bowl.  Add yogurt to strainer, cover yogurt with edges of cheesecloth.
Refrigerate for 8 hours or overnight.
In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.
Transfer to a bowl; cover and refrigerate until chilled.
In a large mixing bowl, beat cream until it begins to thicken.
Add vanilla and remaining sugar; beat until stiff peaks form.  Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl]
Gradually fold cream mixture into yogurt.
Fold into rhubarb mixture.  Spoon into dessert dishes.
Cover and refrigerate for at least 1 hour before serving.
Cranberry Apple Salad


Ingredients:
sour cream, mayonnaise, apples, lemon juice, dried sweetened cranberries, green seedless grape, walnuts, celery rib

Directions:
To prepare the dressing stir together sour cream and mayonnaise in small bowl.
Set aside.
Gently toss apples with lemon juice in large bowl.
Add all remaining salad ingredients.
Add dressing; toss to coat.
Cover; refrigerate 1 hour before serving.
Steamed Vegetables With Honey Sesame Dressing


Ingredients:
broccoli, yellow zucchini, bok choy, honey, soy sauce, sesame seeds, garlic clove

Directions:
To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine.  Set aside.
Steam vegetables for about 6 minutes.
Spoon over the honey sesame dressing.
Great with grilled chicken, fish or meat.
Strawberry Lemonade Concentrate


Ingredients:
strawberries, fresh lemon juice, sugar, water

Directions:
Wash and hull strawberries, then place them into a food processor.  Blend berries until smooth.  Place the pureed strawberries, lemon juice, sugar and 1 1/2 quarts of water into a very large nonreactive pot.  Heat over medium heat, stirring occasionally until mixture reaches 165°F.  Make sure you do not boil.  Skim off any foam from the top and allow concentrate to cool completely before transferring to canning jars.  You may want to strain the concentrate through a strainer before putting into jars.  There will be a lot of pulp and seeds.
Before serving concentrate mix 1 part concentrate with 2 parts water, or go by taste.  Concentrate can be stored in the refrigerator for about 1 week or place into the freezer for longer storage.  Makes about 3 1/2 quarts.
If you like strawberries and freshly squeezed lemons you will love this!
Enjoy!
Stuffed Bell Peppers


Ingredients:
white rice, olive oil, carrot, onion, garlic clove, pancetta, smoked bacon, lean ground beef, red wine, red pepper flakes, heavy cream, parmesan cheese, red bell peppers

Directions:
Preheat oven to 375°F.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Sauté carrots and onion until tender, 3-5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add pancetta or bacon and sauté until crispy. Add ground beef and sauté until browned; drain off any excess liquid and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most of the liquid has been absorbed.
Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.
Biscuits


Ingredients:
all-purpose flour, cream cheese, baking powder, salt, granulated sugar, milk

Directions:
Preheat oven to 375 degrees.
Mix flour, baking powder, salt, and sugar in large bowl.
Using a pastry blender, cut cream cheese into flour mixture until it resembles coarse crumbs.
Mix just enough milk in to moisten.
Roll on lightly floured surface and cut with round cutter.
Place on lightly greased baking sheet and bake at 375 for about 15 minutes.
Golabki (Stuffed Cabbage Rolls)
Category: world-cuisine
By Rosey in Florida

Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.

Ingredients:
1 head cabbage, cored
2 tablespoons butter
1 large onion, chopped
1 pound ground beef
½ pound ground pork
1 ½ cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 (10.75 ounce) cans  condensed tomato soup
2 (12 fluid ounce) cans tomato juice, or more to taste
½ cup ketchup

Directions:
Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes. Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish. Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool. Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl. Preheat oven to 350 degrees F (175 degrees C). Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper. Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil. Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 394.3
Fat: 17.9 g
Saturated fat: 7.2 g
Carbohydrates: 41.5 g
Sugars: 20.1 g
Dietary fiber: 5 g
Protein: 20.1 g
Cholesterol: 60.8 mg
Sodium: 1428.5 mg