xiaoxl/recipe_data huggingface dataset:
Chef John's Hamburger Hash
Category: uncategorized
By Chef John

Move over corned beef, because there's a new hash in town! If you like hash, you are going to love this version made with ground beef instead of corned. Making a hash is basically a 3-step process: frying your meat and potatoes, adding onions and mushrooms, and then adding quick-cooking vegetables like peppers. But take a look in the fridge and use any ingredients you'd like because in the game of hash, whoever has the most ingredients wins! Top with a cayenne-dusted poached egg and green onions if you'd like.

Ingredients:
2 large russet potatoes, peeled
1 tablespoon salted butter
2 tablespoons olive oil
1 pound ground beef
salt to taste
¾ cup diced yellow onions
¾ cup diced button mushrooms
freshly ground black pepper to taste
1 pinch cayenne pepper
1 pinch dried rosemary
½ cup diced red bell pepper
½ cup diced poblano pepper
½ cup thinly sliced green onions

Directions:
Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water. Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes. Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty. Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary. Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes. Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 500.6
Fat: 27.7 g
Saturated fat: 9.8 g
Carbohydrates: 39.7 g
Sugars: 4 g
Dietary fiber: 4.4 g
Protein: 24.1 g
Cholesterol: 77.3 mg
Sodium: 102.4 mg
Best Peanut Butter Layered Brownies


Ingredients:
butter, sugar, eggs, vanilla, all-purpose flour, walnuts, peanut butter, powdered sugar, vanilla, butter, butter, milk

Directions:
Brownie Layer.
Preheat oven to 350°F.
Microwave unsweetened chocolate with 3/4 butter on high for 1 1/2 minutes.
Stir till chocolate is completely melted.
Stir granulated sugar into melted chocolate.
Mix in eggs and 1 1/2 teaspoon vanilla; blend well.
Stir in flour and walnuts.
Spread into 13x9-inch greased pan.
Bake 30 to 35 minutes.
DO NOT OVER BAKE.
Cool.
Peanut butter layer:
Mix peanut butter, 3 tablespoons butter, powdered sugar and 1/2 teaspoon vanilla in another bowl.
Blend till smooth, adding up to 1/4 cup of milk to make it a nice spreading consistency.( You may need more milk to make it spreadable, this part can be a little difficult, if the peanut butter does not spread easily, make sure you dip your spatula in water. Sometimes I even have to sprinkle alittle water on top of the peanut butter to smooth].
Spread over the cooled brownies.
Top Layer:
Microwave semisweet chocolate for 1 1/2 minutes with the 1/4 cup butter.
Stir till smooth.
Spread over peanut butter layer.
Cool until set.
Fresh Cilantro Bean Salsa


Ingredients:
avocado, tomatoes, red onion, cilantro, olive oil, lime juice, black beans

Directions:
Mix everything together gently in a fair-sized bowl, but do not overmix or it will turn "murky" looking.
Serve immediately,  it does not store well.
Serve with a spoon and Scoop chips.
I am still playing with this recipe to get it the way I like. It definitely helps to have a ripe avocado!
Phillips Crab Cakes


Ingredients:
eggs, Worcestershire sauce, dry mustard, mayonnaise, lemon juice, mustard, butter, parsley flakes

Directions:
In a medium mixing bowl, combine all ingredients except the crab meat.
After mixing ingredients, add crab meat and mix together well with a spatula.
Form into desired size cakes, I get 6-8 from this recipe.
pan fry on each side over medium heat until golden brown (about 5-7 minutes each side] Serve with desired sauce, I mix together a little mayo, ketchup, old bay, and vinegar, but that's just a personal thing.
Hot & Sour Soup Base


Ingredients:
low sodium chicken broth, soy sauce, garlic paste, white pepper, chicken bouillon, eggs, cornstarch, water, scallion, cilantro

Directions:
Crack the eggs in a bowl and whisk, set aside.
Mince up cilantro and scallions, set aside.
mix the cornstarch and water in a small bowl, set aside.
Place all remaining ingredients in a pot and bring to a simmer on medium high heat.
Once you see bubbles around the edge of the pot, add in your corn starch and stir.
Bring back to a boil and slowly drizzle in eggs in a circular motion around the pot.
Add in cilantro and green onions and gently stir with a whisk.
Enjoy!
Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)
Category: trusted-brands-recipes-and-tips
By Goya

Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!

Ingredients:
5  Goya Guajillo Chiles
5  Goya Pasilla Chiles or Goya Ancho Chiles
1  chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce
1 medium white onion, halved
1 (20 ounce) can Goya Pineapple Chunks
¼ cup Goya White Vinegar
2 tablespoons Goya Minced Garlic
1 teaspoon Goya Cumin
Goya Adobo with Pepper, to taste
1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes
2 tablespoons Goya Vegetable Oil
1 (10 ounce) package Goya Corn Tortillas, warmed
2 tablespoons finely chopped fresh cilantro
1  lime, cut into wedges

Directions:
Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately. Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate. Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 3 hrs
Yields: 6 servings
Tater Tot Taco Casserole
Category: world-cuisine
By Mama Smith

Just what the grandkids ordered. Tater tots, Mexican food, and cheese! This is one of those meals that you can throw together with ingredients you would normally have on hand. Great for pot luck or a quick meal for unexpected company. Some kids don't like onion or garlic; these can be omitted.

Ingredients:
1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) bag frozen Mexican-style corn
1 (12 ounce) can black beans, rinsed and drained
1 (12 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (12 fluid ounce) can enchilada sauce

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray. Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic,   mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly. Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer. Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 477.3
Fat: 27 g
Saturated fat: 13.4 g
Carbohydrates: 38.4 g
Sugars: 1.6 g
Dietary fiber: 5.8 g
Protein: 24.9 g
Cholesterol: 75.6 mg
Sodium: 1305.3 mg
Orecchiette Rabe (Broccoli) Pasta


Ingredients:
broccoli rabe, garlic cloves, anchovies, cherry tomatoes

Directions:
Put olive oil in a non stick pan, add the chopped Garlic, Pepper Flakes, and the Anchovies.
Cook till garlic turns a slight brown.
Put Rape or Rappinni Broccoli in boiling hot water, salt, cook till soft.
Strain rabe from the boiling water and use the green water to boil the Orecchiette pasta.
Strain water from pasta, add pasta and rape to olive oil mixture,garlic,anchovie mixture, toss and serve it hot.
Puff Pastry Chicken Pot Pie


Ingredients:
puff pastry sheets, boneless skinless chicken breasts, celery, sweet onion, salted butter, all-purpose flour, all-purpose flour, chicken broth, dry mustard, garlic powder, onion powder, onion powder, rosemary, sea salt, fresh ground pepper, poultry seasoning, extra virgin olive oil, cornstarch, parsley flakes, parsley flakes, shortening

Directions:
Pre-heat oven to 400 and lightly grease 2 quart square baking dish. Sit aside.
In medium sized mixing bowl add small bite size pieces of chicken breasts, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, rosemary, Paul Prudhomme Poultry Magic seasoning, 1/4 teaspoon sea salt and 1/4 teaspoon fresh ground black pepper and extra virgin olive oil. Stir until all pieces are covered in oil and seasonings. Heat remaining oil in skillet on medium - medium high heat. Add chicken and brown until light golden brown about 5 minutes (remember chicken will also be baked for at least 25 minutes]. Cover a plate with a paper towel and using a slotted spoon put chicken on paper towel to drain oil. Make sure to cover with another paper towel so chicken won't dry out.
On a lightly floured surface roll out the first sheet of puff pastry to 12 inch square. If the pastry cracks use a dab of water on your finger tip and lightly push to reseal. Take the pastry and lay in the casserole dish. Position until all sides are even. Be careful not to tear but you don't need to handle with kid gloves either. It's always easy to reseal any tear. Trim any excess that hangs over the edges of the casserole dish. Cover with foil and bake for 25 minutes or until all darker, doughy areas are lighter and puffed. While the puff pastry is baking you can multi-task by making the vegetables and sauce.
In a skillet melt butter on medium-medium high heat. Add vegetables and cook until tender crisp. About 5-7 minutes. Don't over cook because vegetables will be cooking while you make the sauce and also baking in the oven later. You don't want them to turn to mush. Add flour and stir cooking until flour turns golden brown approximately 3 minutes. Slowly add chicken broth, ground dry mustard, remaining salt, remaining fresh ground pepper, remaining garlic powder, remaining onion powder,  1 teaspoon parsley flakes, peas and corn starch (no need to make a slurry]. Reduce to simmer and stir constantly until sauce thickens. If it's too thick add a little extra chicken broth. Sit aside and wait until bottom shell is finished baking.
Re-flour your surface and place 2nd puff pastry sheet. Using a pizza cutter cut into 1/4 inch strips.
Once bottom shell is finished baking add chicken and sauce mixture. Place puff pastry strips on top using a weave design (or whatever design you feel like making. I haven't mastered the weave yet but I'm working on it]. Trim any excess puff pastry. Sprinkle with remaining parsley flakes. Place casserole on foil lined baking sheet and place in oven. Cook for 25 minutes or until sauce is bubbly and puff pastry is golden brown.
Garlic Three Chile Jam


Ingredients:
dried ancho chiles, garlic cloves, cider vinegar, honey, olive oil

Directions:
Preheat the oven to 350°F.
Combine the dried peppers in a bowl and cover with hot water. Let stand while garlic and fresh peppers roast.
Seal the garlic in a foil packet and place on a baking sheet. Place the cherry peppers next to the foil packet on another square of foil. Bake for 25-30 minutes, until soft.
Transfer garlic, vinegar, honey and olive oil to a food processor or blender, then drain the chiles (reserve ¼ cup liquid] and add to the processor as well.
Puree mixture until smooth, adding just enough water to form a jam-like paste.
Run through a food mill, then place into jars and store in the fridge or freezer.
Alabama Coney-Style Hot Dogs


Ingredients:
ground beef, onion, yellow mustard, cider vinegar, sugar, water, Worcestershire sauce, celery seed, tomato sauce, ketchup, yellow mustard, onion, sauerkraut

Directions:
In a skillet over med-high heat, brown the beef with the onion.
As the mixture browns, break up the beef with a fork.
Pour off the fat and add all remaining sauce ingredients, mixing well.
Simmer over low heat, partially covered and stirring frequently for 1 hour, or until mixture thickens.
If desired, add an additional tablespoon of cider vinegar the last 15 minutes of cooking.
Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney sauce.
Serve immediately.
Ezekiel Bread I
Category: bread
By Karin  Christian

This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans.

Ingredients:
2 ½ cups wheat berries
1 ½ cups spelt flour
½ cup barley
½ cup millet
¼ cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
½ cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt

Directions:
Measure the water, honey, olive oil, and yeast into a large bowl.  Let sit for 3 to 5 minutes. Stir all of the grains and beans together until well mixed.  Grind in a flour mill.   Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread.  Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Prep time: 20 mins
Cook time: 50 mins
Total time: 2 hrs 15 mins
Yields: 2 loaves

Calories: 221.4
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 40 g
Sugars: 12.1 g
Dietary fiber: 5.2 g
Protein: 5.8 g
Sodium: 584.9 mg
Manicotti-  Cheese Filled Italian Crepes


Ingredients:
eggs, water, all-purpose flour, whole milk ricotta cheese, pecorino romano cheese, whole milk mozzarella, fresh basil, fresh parsley, eggs, fresh ground pepper, mozzarella cheese

Directions:
Crepes.
In either a blender or mixing bowl mix together the eggs and water first.
Add flour into this slowly till smooth.
Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time].
While the crepe mixture is resting, start on the filling.
In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
Mix till all ingredients are incorporated.
Cover and put in refrigerator till needed.
After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan].
Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
Preheat your oven to 325°F.
Take a baking pan (13x9-inch or larger] and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
Cover pan tightly in foil.
Place in 325°F preheated oven and bake for 40 minutes.
Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
Put back in oven till cheese melts and slightly browns (approx 5-10 minutes].
Take out of oven and let rest at least 10 minutes and Enjoy!
Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!
Grown-Up Tuna (Now Crab) Casserole


Ingredients:
lump crabmeat, salt, butter, shallot, tomato paste, garlic cloves, brandy, chicken broth, water, heavy cream, fresh ground black pepper, fresh lemon juice, fresh thyme sprigs

Directions:
Pick the crab meat, removing any shell or cartilage. Set aside. Cook and drain noodles. Set aside. Preheat oven to 350°. Lightly coat four 1-cup-capacity baking dishes or one 9” round baking dish with 1 tablespoon butter and set aside.
Melt remaining butter in a medium skillet over medium heat.
Add shallots and cook until soft.
Add tomato paste and garlic and cook, stirring continuously, for 5 minutes.
Move  pan away from the heat and add brandy or chicken broth.
Return to heat and bring mixture to a boil, whisking continuously.
Reduce heat to medium low, add 1 cup water, and simmer until thickened slightly — about 10-12 minutes.
Strain mixture and stir in cream, remaining salt, and pepper.
Add egg noodles, crab meat, and lemon juice and toss to coat.
Divide mixture evenly among the prepared baking dishes, cover with foil, and bake until cooked through and the noodles are hot — about 20 minutes.
Garnish with thyme sprigs and serve immediately.
Smirnoff No. 21 & Champagne Sparkle


Ingredients:
"pomegranate juice"

Directions:
"Combine ingredients in a punch bowl with ice. Add simple syrup to taste. Mix in lemon slices. Makes 18 servings."
Cranberry Jezebel Sauce


Ingredients:
water, sugar, light brown sugar, cranberries, Dijon mustard

Directions:
Bring the first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat.
Add cranberries.
Return mixture to a boil. Reduce heat and simmer, stirring often, for 10 minutes or until the cranberry skins begin to pop and mixture begins to thicken. Remove from heat.
Stir in pineapple preserves, horseradish and mustard; remove pan from heat and let sauce cool.
Cover and chill in fridge until ready to serve.
NOTE: Sauce may be stored in an airtight container in the fridge for up to two weeks.
Nutty Lentil Loaf


Ingredients:
dry lentils, water, onion, garlic cloves, olive oil, carrot, celery, eggs, whole wheat flour, raw cashews, raisins, dried thyme

Directions:
In medium saucepan, cook the lentils in the water until soft, about 45 minutes.
Drain and set aside.
Cook the onion and garlic in the oil, stirring, until the onion is translucent.
Add the carrots and celery.
Simmer, covered, until the carrots are tender, about 10 to 15 minutes.
Let cool.
Preheat the oven to 350*F.
In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients.
(In response to the loaf being a little dry, you could add in about 1/8  cup broth or cooking water here to make it moister].
Spoon into an oiled loaf pan.
Bake until firm, about 45 minutes.
Serve warm.
(Or let the loaf cool and wrap it in foil for transport. On the trail, slice and serve loaf as is, or use the slices in sandwiches.].
Broccoli Tuna Rollups


Ingredients:
milk, tuna, cheddar cheese, tomatoes, flour tortillas

Directions:
Combine soup and milk; set aside.
Cut broccoli spears into 1 inch pieces.  Combine tuna, broccoli, 1/2 cup cheese, and 1/2 can of onion rings.  Stir in 3/4 cup of the soup mixture.
Divide tuna mixture evenly between the tortillas and roll up.  Place seam side down in a lightly greased 9x13 baking dish.
Chop tomato and stir into remaining soup mixture.  Pour over tortillas.
Cover pan with foil and bake at 350 degrees for 35 minutes.  Top center of tortillas with remaining cheese and onion rings and bake, uncovered, for 5 minutes more.
Almond Cookies I
Category: desserts
By S. Baker

An almond lover's cookie!

Ingredients:
½ cup butter, softened
½ cup white sugar
1  egg
1 ¼ cups all-purpose flour
½ cup ground almonds
2 teaspoons amaretto liqueur

Directions:
Preheat oven to 400 degrees F (200 degrees C). In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Prep time: 15 mins
Cook time: 8 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 95.5
Fat: 5.6 g
Saturated fat: 2.6 g
Carbohydrates: 9.9 g
Sugars: 4.5 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 17.9 mg
Sodium: 30.3 mg