xiaoxl/recipe_data huggingface dataset:
Sweet Potato Noodle Curry


Ingredients:
sweet potatoes, carrot, broccoli, red onion, coconut milk, fresh ginger, cumin, turmeric, coconut oil

Directions:
Peel the carrot and slice into thin slices.
Chop the broccoli into small pieces.
Remove the skin from the onion and slice.
Heat 1 teaspoon of coconut oil in a frying pan, then add in the carrot and cook on a high heat until softened (approx. 3 minutes].
Add in the onion, broccoli, grated ginger, turmeric and cumin, then turn the heat down to medium. Cook for a further 5 minutes.
Pour in the coconut milk and mix well, turn the heat back up to high and bring to the boil. Once boiling, reduce to a simmer and leave for 10-15 minutes, stirring regularly.
Meanwhile, peel the sweet potato and spiralize to make your noodles.
Add a teaspoon of coconut oil to another frying pan to heat, then add in the sweet potato noodles. Fry for 10 minutes (until wilted and softened], then place in the pan with the other veggies. Stir well, then plate up and serve.
Sausage Cheese Balls
Category: appetizers-and-snacks
By Heather Walker

These sausage balls were a hit at our Christmas party this year.  I accidentaly used low-fat cheese in the recipe and couldn't tell the difference. No frying necessary, they bake beautifully.

Ingredients:
2 pounds pork sausage
1 ½ cups buttermilk baking mix
16 ounces shredded Cheddar cheese
½ cup diced onion
½ cup chopped celery
½ teaspoon garlic powder

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls. Place on ungreased cookie sheet 1/2 inch apart.  Bake for 15 minutes or until golden brown.

Yields: 6 dozen

Calories: 174
Fat: 14.4 g
Saturated fat: 6.3 g
Carbohydrates: 4.3 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 6.6 g
Cholesterol: 30.4 mg
Sodium: 344.1 mg
Cold Spicy Lemon and Orange Chicken


Ingredients:
lemon juice, fresh ginger, ground turmeric, sea salt, creme fraiche, sour cream, olive oil, bay leaf, peppercorns, cardamom pods, chicken breasts, cherry tomatoes

Directions:
in a mixing bowl stir together yoghurt, orange and lemon juice, ginger, chillies, coriander,turneric, salt and creme fraiche.
in a saute pan heat the oil with the bay leaf, peppercorns and cardamon and cook for a couple of minutes.
pour in the yoghurt and creme fraiche mix and cook for a further minute.
Add cut up chicken and cook , stirring from time to time for 5 - 8 minutes until cooked.
stir in coriander leaf and tomatoes and cook for further 3 minutes until tomatoes have heated thru.
leave to cool.
serve with rice or crusty bread.
Soft Pickled Red Beets


Ingredients:
beets, apple cider vinegar, sugar, cloves, salt, peppercorns, bay leaf

Directions:
Wash the dirt off the beets.
In a covered pan cook whole beets in boiling salted water until tender (35-50 minutes].
Cool slightly, cut off remaining greens and slip off skins.
Save 1/2 cup of the beet juice (water beets were cooked in].
Cut up beets the way you want them.
Put in a clean, empty jar.
In a small pan bring the beet juice and the remaining ingredients to a boil.
Pour the hot liquid mixture over the beets.
Let come to room temperature and then chill.
Kele Wele


Ingredients:
plantains, olive oil, onion, garlic cloves, ground ginger, candied ginger, salt

Directions:
Mix together the red pepper, salt, ginger, minced garlic, chopped onion and 1 tablespoon of the oil in a small bowl.
Peel the plantains and cut on the diagonal into 1/2 inch thick pieces.  Place in a large bowl; add the spices and mix well to coat the plantains.   If desired, place in the refrigerator for a couple of hours to help develop the flavors.
Heat some of the remaining oil in a large, heavy non-stick skillet over medium-high heat.   When hot, add plantains in a single layer.  Sauté until browned, turn over and brown other side.  Repeat until all the plantains are cooked.
Orange Julius With  the Secret Ingredient!


Ingredients:
oranges, water, milk, sugar, sugar substitute

Directions:
Add ice and water to blender and turn on high for a few seconds., Add orange sections about 5 at a time, blending a little as you go., Add the other ingredients in whatever order and blend until smooth., Taste., Add more creamer or sugar if necessary., I use small to medium size seedless, sweet oranges.
Cocoa Cinnamon Topper


Ingredients:
sugar, cinnamon

Directions:
Heat oven to 350.  Place oat bran in ungreased 13 x 9 inch pan., Bake 15-17 minutes, or until light golden brown, stirring occasinally., Stir in orange peel and cool  Add sugar, cocoa and cinnamon., Store tightly at room temperature., Sprinkle on yogurt!, Use as muffin topping!  Serious yum!
Red Skinned Potato Salad
Category: salad
By Donna

This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.

Ingredients:
2 pounds clean, scrubbed new red potatoes
6  eggs
1 pound bacon
1  onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator 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. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Prep time: 1 hr
Total time: 2 hrs
Yields: 12 servings

Calories: 429.6
Fat: 36.9 g
Saturated fat: 6.9 g
Carbohydrates: 16.2 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 9.5 g
Cholesterol: 120.6 mg
Sodium: 535.8 mg
Spaghetti at Its Best


Ingredients:
onion, garlic cloves, salt, sugar, dried oregano, dried basil, bay leaves, water, tomato paste, tomato sauce, diced tomatoes, crushed tomatoes, parmesan cheese

Directions:
Brown meat, onion, and garlic until the meat is done, drain well. Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients except for the bay leaves and stir to combine. Once combined, add tomato paste, stir. Then add all of the wet ingredients and stir to combine. Add bay leaves, simmer covered for 1 to 1 ½ hours, stirring occasionally.  Remove bay leaves add cooked spaghetti mix well. Serve with parmesan cheese and garlic bread.
In a crockpot, combine all of the ingredients (including onions and garlic] except for the browned meat and spaghetti. Cook on high for 1 hour, stirring often. Reduce heat to low, cook for 3 hours, stirring occasionally. Add the meat and cook for another hour, remove bay leaves. Add cooked spaghetti mix well. Serve with parmesan cheese and garlic bread.
Turkey Taco Pizza


Ingredients:
mozzarella cheese, cheddar cheese, sour cream, lettuce, tomatoes, nacho cheese flavored tortilla chips

Directions:
Heat oven to 450°F On cookie sheet, place pizza crust. In small bowl, stirtaco sauce and turkey.
Spread turkey mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.
Quick Kale Saute


Ingredients:
kale, kale, olive oil, garlic clove, red onion, oregano, pine nuts, fresh lemon juice, salt, fresh ground black pepper, red bell pepper, kale, garlic clove, ginger, scallions, water, salt, sesame seeds, red bell pepper, fresh lime juice

Directions:
Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.] Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
Saute the kale mixture just until wilted but not slimy, about another.
2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.
Very Lemon Extra Tangy Lemon Bars


Ingredients:
butter, margarine, brown sugar, flour, salt, sugar, flour, salt, eggs, lemon juice, icing sugar

Directions:
Preheat oven to 350°F.
Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan]. It may seem very dry, but that is ok.
Bake crust for 20 minutes or until edges are just starting to turn golden.
Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
Remove crust from oven and reduce heat to 320°F This step is important!
mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!].
Pucker up! :D.
Spicy, Creamy Corn Salsa
Category: appetizers-and-snacks
By Yoly

An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.

Ingredients:
½ cup sour cream
½ cup mayonnaise
2 (15.25 ounce) cans whole kernel corn, drained
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
½ cup thinly sliced green onion, white and green parts
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 cups shredded sharp Cheddar cheese

Directions:
Stir sour cream and mayonnaise until well combined. Set aside. Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 241.7
Fat: 17.6 g
Saturated fat: 7.3 g
Carbohydrates: 15.6 g
Sugars: 2.5 g
Dietary fiber: 1.7 g
Protein: 8.2 g
Cholesterol: 31.8 mg
Sodium: 603.3 mg
Cornmeal Molasses Pancakes


Ingredients:
egg, buttermilk, dark molasses, dark molasses, butter, unbleached all-purpose flour, salt, baking soda, baking powder, yellow cornmeal

Directions:
In a large bowl, combine the egg, buttermilk, molasses and melted butter.
add the flour, salt, baking soda and baking powder.
add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges.
turn and brown on the other side --
serve with butter and sorghum molasses or maple syrup.
Cobb Salad Sandwiches


Ingredients:
mayonnaise, dried basil, lettuce leaves, tomatoes

Directions:
In a small bowl, combine the mayonnaise, horseradish and basil, spread over cut side of croissant bottoms.
Layer with lettuce, tomato, bacon, ham and eggs, replace tops.
Seafood Sandwich
Category: seafood
By Erin J

This awesome sandwich is reminiscent of the famous Maine Lobster Roll, and made with ingredients that are easy to find.

Ingredients:
1 (8 ounce) package imitation crab or lobster meat
¼ cup mayonnaise
1 tablespoon finely chopped red onion
1 teaspoon lemon juice
¼ teaspoon OLD BAY® Seasoning
1 tablespoon butter, softened
2  hot dog buns

Directions:
In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and   seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle. Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 2 sandwiches

Calories: 478
Fat: 30 g
Saturated fat: 7.5 g
Carbohydrates: 39.7 g
Sugars: 10.3 g
Dietary fiber: 1.6 g
Protein: 13 g
Cholesterol: 48.1 mg
Sodium: 1413.3 mg
Delicious Easy Overnight No Bake Oatmeal With Fruit


Ingredients:
rolled oats, milk, honey, cinnamon, walnuts, tart green apple, yogurt, fresh raspberry

Directions:
Stir together oats,milk,apple juice,honey and cinnamon.
Cover and chill overnight or until oats are soft -- at least 6 hours.
Stir in nuts.
To serve, spoon into dishes and top with apple slices, yogurt and raspberries or leave in one large bowl and put toppings on.
Enjoy.
Garlic Bologna Sandwich With Serrano Mayonnaise


Ingredients:
Hellmann's mayonnaise, fresh parsley, fresh thyme, garlic powder, spicy brown mustard, fine sea salt, white pepper, lettuce leaves, aged cheddar cheese, stuffed green olives, daikon radish, cilantro, champagne vinegar, extra virgin olive oil, kosher dill pickles

Directions:
In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper until combined.
Spread Serrano mayonnaise on toasted bread. Add lettuce leaves, cheese, red onion, Garlic bologna, tomato and lettuce. Slice sandwich in half and place on a plate.
Cucumber Salad.
in a bowl combine olives, cucumbers, daikon radish, cilantro, vinegar and whisk well. Add olive oil slow and whisk until combined. Season to taste with salt and white pepper. Place salad in small serving bowls.
Garnish plates with sliced Kosher Dill Pickles.
German Apple Cookie Crust Cake


Ingredients:
granulated sugar, egg, butter, margarine, all-purpose flour, baking apples, sour cream, heavy cream, granulated sugar, eggs, lemon, cornstarch, vanilla extract

Directions:
Butter Cookie Crust: In a large bowl, combine the sugar, egg, butter& flour.
Using your fingertips, work the mixture together until the mixture resembles crumbs (as if for pastry].
Cover the dough& refrigerate for at least 1 hour, or until slightly firm.
Preheat oven to 375, lightly butter a 9" springform pan and dustly lightly with flour, tapping out any excess.
Press about half of the dough into the pan, covering the bottom and reaching about halfway up the sides.
Save the remaining dough for another use.
Peel and core the apples, and cut them in half lengthwise; then, with the point of a small knife, cut out small v-shaped strips (the cuts should be wider on the exposed skin-side of the apple and come to a v shape when you cut into the fruit, approximately 3/4 to an inch deep].
Sprinkle the bottom of the cookie crust with the breadcrumbs (see note at bottom of recipe] to form a thin, even layer.
Arrange the apples, rounded sides up, on top of the breadcrumbs.
Using leftover apples, cut them to fill in any empty space with pieces as large as possible, as you don't want any gaps.
In a large bowl, whisk together the sour cream, heavy cream, sugar, eggs, lemon juice, cornstarch& vanilla until well-blended.
Pour this mixture over the apples and bake for 60-90 minutes, or until the apples are tender and the filling is set.
Remove the pan from the oven& set on a wire rack to cool (do not remove from the pan at this point].
In a small saucepan, heat and stir the apricot preserves over medium heat until warm.
When the cake has cooled slightly, brush the preserves carefully over the top to form a glaze.
Remove the cake from the pan after the cake has cooled completely.
Note: I add a little sugar& cinnamon to the breadcrumbs to make them a bit sweeter and more flavorful, since it is not too sweet a cake to begin with (I use about a tbs. of sugar and about 1/2 tsp. cinnamon, but you can omit this completely, or use amounts to your own taste].
Potato Fritters


Ingredients:
potatoes, salt, turmeric, lime juice, lemon juice, mustard seeds, cumin, onion, green capsicum, cashew nuts, flour

Directions:
Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
Add the potato mixture and form into fritters Dedge lightly with the flour.
Shallow fry in extra oil until golden brown.
Taco Bean Soup


Ingredients:
boneless skinless chicken breasts, Rotel tomatoes & chilies, Velveeta cheese, onion powder, salt, garlic powder, black pepper, black beans, chicken bouillon cube, water, light sour cream, tortilla chips

Directions:
Spray a large pot with cooking spray. Cook the diced chicken until no longer pink.
Pour the the Rotel tomatoes into a food processor & blend until slightly chunky.
Stir the tomatoes in with the chicken then add the Velveeta. Add in the spices & taco seasoning then stir until the cheese is melted.
Next add in the beans, bouillon, & water. Cover & simmer on low heat for 15 minutes. Stir in the sour cream & serve with tortilla chips.
Chocolate Caramel Bars


Ingredients:
all-purpose flour, butter, soft brown sugar, butter, soft brown sugar, dark chocolate

Directions:
Grease a 9-inch square cake pan.
Preheat oven to 375F Sift the flour into a mixing bowl and rub the butter into it with your fingers until the mixture resembles fine bread crumbs.
Add the sugar and mix into a firm dough. Press the dough into the pan and prick the top all over with a fork Bake for 20 minutes, or until lightly golden.
Let cool completely in the pan To make the caramel topping, place the butter sugar, and condensed milk in a non-stick pan and cook over a gentle heat, stirring constantly, until the mixture comes to a boil Reduce the heat and cook for 4-5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan.
Pour the topping over the cooled shortbread base and let cool again. Melt the chocolate and spread over the top of the bar.
Let let and cool.
Cut the shortbread into squares of fingers and serve.
Thin-Crust Pizza


Ingredients:
active dry yeast, granulated sugar, warm water, boiling water, all-purpose flour, salt, cheese

Directions:
Dissolve yeast and sugar in water; allow to rest for 8 minutes.
In a separate bowl, combine flour and salt.
Pour yeast mixture over flour mixture and mix well with a heavy spoon.
Turn dough onto a floured surface and knead for 2 minutes.
Working from the edges to the center, press dough into a 12" circle.
Place dough on a lightly greased pizza pan and stretch dough to edges.
brush some olive oil over the dough.
Spread tomato paste over crust and top with mozarella cheese or cheese mix (romano, parmesan, mozarella].
Suggested toppings: marinated artichokes, red and green peppers, chili peppers, mushrooms, sundried tomatoes, FRESH BASIL, ham, pineapple, Italian sausage.
On the top I put parmesan, feta, and crumbled goat's cheese, whole leafs of spinach, and a sprinkling of crumbled dried red peppers.
Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
This may be frozen before cooking for the future. and given to a special person as a gift.
Mushroom Melt Stuffed Chicken
Category: meat-and-poultry
By Kevin Bennett

This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed.

Ingredients:
¼ cup butter
1 large onion, finely chopped
½ pound button mushrooms, chopped
½ teaspoon salt
½ teaspoon ground black pepper
1 cup Italian seasoned bread crumbs
12  skinless, boneless chicken breast halves
12 slices Black Forest ham
2 cups shredded Havarti-pepper cheese
24 slices bacon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside. Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish. Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

Prep time: 1 hr
Cook time: 45 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 435.3
Fat: 24 g
Saturated fat: 11.2 g
Carbohydrates: 9.8 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 42.1 g
Cholesterol: 113.5 mg
Sodium: 1257.5 mg
Grilled Foil-Wrapped Sweet Corn-On-The-Cob


Ingredients:
butter, soy sauce, fresh parsley

Directions:
Place corn cob in center of a sheet of aluminum foil., Add butter, soy sauce, and parsley., Thoroughly close the foil, making sure cob is completely enclosed., At cooking time, place on grill on medium heat., Cook for 10 - 15 minutes., Flip over and cook for another 10 - 15 minutes., To keep warm, place on far edge of grill until ready to serve.
County Fair Banana Cream Pie


Ingredients:
pecans, butter, flour, egg, sugar, chocolate chips, unsalted butter, light corn syrup, vanilla, milk, sugar, flour, unsalted butter, rum, vanilla, bananas, heavy cream, pecans

Directions:
For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.
Place in bowl with other crust ingredients and mix until well blended.
Divide in half and press into the bottom of 2 pie pans.
Chill 30 minutes.
Bake the pie crusts for 25 minutes at 350 degrees.
Cool completely.
For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.
Stir frequently.
Remove from heat and cool,then stir in vanilla.
Divide between cooked pie crusts and spread evenly.
For Filling: Heat milk in a medium size saucepan over medium heat to scald.
Beat the egg yolks and gradually add sugar.
Then beat in flour.
Gradually stir in hot milk.
Transfer to medium saucepan and cook,stirring constantly over medium high heat (use a whisk]. The mixture will lump as it begins to thicken.
Bring the mixture to a boil and boil 1 minute, stirring constantly.
Remove from the pan from heat and continue to stir until the mixture is smooth.
Then, beat in butter and optional rum.
Cool to room temperature.
Peel the bananas, slice very thin and toss with lemon juice.
Whip 1 cup of the cream until it is firm but not stiff.
Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.
Fill the pastry shells with banana cream and smooth to even.
Beat remaining cream until stiff.
Spoon around edge of the pies and sprinkle with chopped pecans, if desired.