xiaoxl/recipe_data huggingface dataset:
Stacie's Sour Cream Banana Bread


Ingredients:
white sugar, shortening, eggs, vanilla, sour cream, bananas, baking soda, baking powder, salt, flour

Directions:
Cream sugar and shortening.
Add eggs and vanilla; blend well.
Add mashed bananas.
Sift flour with dry ingredients.
Add flour to wet ingredients, alternating with sour cream.
Add nuts.
Place in 2 pans; pans should be"greased" and dusted with flour.
Bake at 375F fir 1 hour.
Remove from pans; let cool.
Store in tin foil; they are very moist!
Can easily be halved (I have done this, and it still tastes great] but be warned that you NEED two loaves!
Sweet Potato & Pear Soup


Ingredients:
butter, onion, carrot, celery, sweet potatoes, pears, dried thyme, paprika, low sodium chicken broth, maple syrup, lime juice

Directions:
In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
Add sweet potatoes, pears and thyme and saute for about 2 minutes.
Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
Puree in a blender or food processor until smooth.
Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes.
If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
Can be made up to 2 days ahead of time.
Turkey Pickle Roll Ups


Ingredients:
turkey slices, dill pickles

Directions:
Cut pickle into quarters lengthwise.
Spread one piece of lunchmeat with 1/2 tablespoon cream cheese, add one pickle piece pickle and roll up, cut in half abd serve.
Roasted Garlic Cheese Spread


Ingredients:
head of garlic, fat free cream cheese

Directions:
Squeeze cloves of roasted garlic out and place it in a food processor with the softened cheese.
Pulse until smooth and creamy.
Screaming Orgasm


Ingredients:
vodka, irish cream

Directions:
"Build in an old fashioned glass over crushed ice."
Peanut Butter Bread


Ingredients:
water, white bread flour, brown sugar, salt, peanut butter, fast rise yeast

Directions:
Place ingredients in machine in the order suggested by the manufacturer., Operate machine on regular setting for 1-1/2 pound loaf., This recipe can also be made with rapid or delayed time bake cycles.
Cool Fruit Salad With Light Sauce


Ingredients:
instant vanilla pudding, apples, lemon juice, blueberries, seedless grapes, mandarin oranges, pineapple tidbits

Directions:
In a large mixing bowl, toss the chopped apples in 2 tablespoons lemon juice (Note: orange juice could also be used instead of lemon juice].
Add in the drained pineapple tidbits, mandarin oranges and grapes.
In a small mixing bowl, combine the dry pudding mix with 1/4 cup orange juice and the liquid you had drained from the can of pineapple. Using a wire whisk, mix it until it starts to thicken.  If it seems too thick, thin it with a little more orange juice.
Pour the dressing over the fruit and toss gently to mix well.
Fold in the blueberries last (and gently].
Chill until ready to serve. This keeps 3-4 days if it lasts that long!
Puff Pastry Canapes


Ingredients:
puff pastry, egg, ricotta cheese, pear, walnuts, honey, arugula, prosciutto, sun-dried tomato

Directions:
Heat oven to 400F (200C]. Line two rimmed baking sheets with parchment.
Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips. Cut each strip evenly into 4 parts to make 16 squares. Place on prepared pan, score 2 or 3 times with a fork and brush with egg wash. Bake until golden and puffed; about 14 minutes. Repeat with remaining sheet. Cool 5 minutes.
Spread each square with 1 1/2 tsp (7 mL] ricotta cheese. Top 16 squares with pear slices, walnuts and a drizzle of honey. Top remaining 16 squares with arugula, prosciutto and sundried tomatoes.
Italian Olive Bread


Ingredients:
water, salt, sugar, tomato paste, bread flour, powdered milk, dried basil, active dry yeast, stuffed green olives

Directions:
Add ingredients into breadmachine pan in order recommended by manufacturer., Choose basic cycle, and press start., Add olives at the add-in beep, or 5 minutes before the end of the final knead.
Old Bay Tartar Sauce - Only 3 Ingredients!


Ingredients:
mayonnaise, fresh lemon juice

Directions:
Mix all ingredients until blended., Cover and chill.
Eggplant Steaks With Chickpeas, Feta Cheese and Black Olives


Ingredients:
tamari soy sauce, garlic cloves, black pepper, olive oil, eggplant, chickpeas, feta cheese, black olives, tomatoes, fresh oregano, parsley

Directions:
To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well.  Set aside.
Prepare a hot charcoal fire or preheat a gas grill to medium-high.  Place a vegetable grilling rack on the grill.  Or preheat the broiler.
To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2" slices to resemble steaks.  Brush the steaks with the marinade.
Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft.  Remove from the heat, and place 1 steak on each serving plate.
Put the chickpeas, tomatoes, feta, olives and oregano in a bowl.  Season to taste with salt and pepper, and stir to combine well.  Add some marinade, and stir again.
Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate.  Sprinkle with vinegar, place several pita wedes on the plate, and serve.
Cheesy O'brien Potato Casserole


Ingredients:
"evaporated milk"

Directions:
Combine all ingredients., Bake for 1 hour at 350 degrees Fahrenheit in a 9x13 pan., Season with pepper and salt if desired.
Korean BBQ Chicken Marinade
Category: side-dish
By SASEIGEL

This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Four tablespoons is usually as much as anyone can take!

Ingredients:
1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice  (Optional)
4 teaspoons hot chile paste  (Optional)

Directions:
In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 cups

Calories: 20.3
Fat: 0.1 g
Carbohydrates: 4.9 g
Sugars: 4.4 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 304.3 mg
Mushy Peas I
Category: side-dish
By Stella

Mushy Peas are a great side dish with fried cod or salmon. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.

Ingredients:
1 (10 ounce) package frozen green peas
¼ cup heavy cream
1 tablespoon butter
½ teaspoon salt
½ teaspoon freshly ground black pepper

Directions:
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 132.1
Fat: 8.7 g
Saturated fat: 5.3 g
Carbohydrates: 10.3 g
Sugars: 3.8 g
Dietary fiber: 3.1 g
Protein: 4.1 g
Cholesterol: 28 mg
Sodium: 396.4 mg
Strawberry Bread
Category: breakfast-and-brunch
By Allrecipes

This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!

Ingredients:
2 cups fresh strawberries
3 ⅛ cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups vegetable oil
4  eggs, beaten
1 ¼ cups chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 2 9-inch loaves

Calories: 281
Fat: 16.6 g
Saturated fat: 2.1 g
Carbohydrates: 31.2 g
Sugars: 17.6 g
Dietary fiber: 1.4 g
Protein: 3.3 g
Cholesterol: 31 mg
Sodium: 161.5 mg
Chopped Salad With Lemon Basil Dressing


Ingredients:
iceberg lettuce, fresh spinach, radicchio, red onion, green olives, fresh mushrooms, eggs, hearts of palm, bacon, blue cheese, crouton, cherry tomatoes, sour cream, fresh basil, fresh lemon juice

Directions:
In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.
Teresa's Peanut Butter Chews


Ingredients:
white corn syrup, sugar, peanut butter

Directions:
Put corn flakes in a large mixing bowl and set aside., Bring corn syrup and sugar to boil in medium pan., Remove from heat and add peanut butter, mix well., Pour mixture over cereal and quickly mix well., Drop by spoonfuls onto wax paper., Let cool. Place in airtight container.
Peach Preserves
Category: side-dish
By Kevin

These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!

Ingredients:
12  fresh peaches, pitted and chopped
4 ½ cups white sugar
1 (2 ounce) package dry pectin

Directions:
Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) . Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes.  Let cool, and place on shelf.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 8 cups

Calories: 59.1
Carbohydrates: 15.2 g
Sugars: 15.2 g
Sodium: 0.7 mg
Easy African-Style Peanut Chicken


Ingredients:
boneless skinless chicken breasts, tomatoes, creamy peanut butter, water, garlic powder, butter

Directions:
Diced chicken breasts in to bite sized pieces.
Saute in 1 tbs peanut oil until just before cooked and remove from heat and set aside.
In a separate pan saute diced tomatoes and onion in butter and peanut oil until soft.
Add peanut butter and stir well.
Then add the water and mix well.
Now add chicken to mixture and bring to boil.
At boiling point, reduce heat to medium and cook for about 6 minutes
Serve warm over African Style Rice!
Mexican Rice Restaurant Style


Ingredients:
long grain white rice, canola oil, yellow onion, garlic, chicken broth, tomato paste, mild green chilies, table salt, diced tomatoes, fresh cilantro

Directions:
Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
Drain rice, making sure to shake out as much water as possible.
Heat canola oil to medium high in a dutch oven (3qt to 6qt] on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.
Tex-Mex Beef Pot Roast With Corn-Chipotle-Cilantro Mashed Potato


Ingredients:
salt, black pepper, all-purpose flour, chili powder, oregano leaves, cumin, chili pepper, water, garlic cloves, beef broth, garlic, olive oil, fresh corn, sour cream, butter, milk, half-and-half, salt, chipotle chile in adobo, adobo sauce, pepper, cilantro

Directions:
ROAST:
Sprinkle roast evenly with 1/2 teaspoon salt, 1/2 teaspoon blackpepper.  Brown roast on all sides in hot oil in Dutch oven over high heat.
Stir together flour, next 4 ingredients and remaining 1 teaspoon salt in a large bowl.  Whisk in 1 cup warm water until smooth.  Add minced garlic and chopped jalapeno.
Add 2 cups beef broth to Dutch oven.  Stir in flour mixture.  Bring to a boil over high heat; cover tightly, reduce heat to low and simmer 2 to 2 1/2 hours or until meat is tender, stirring every 20 minutes to prevent sticking.
CORN-GARLIC-CHIPOTLE-CILANTRO MASHED POTATOES:
Preheat oven 400 degrees.
Cut off pointed end of garlic; place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil.  Fold foil to seal.  Brush corn with 1 tablespoon oil and place on a baking sheet.
Bake garlic for 1 hour.  After 15 minutes, place corn in oven and bake with garlic, 45 more minutes or until corn is golden brown.  Squeeze pulp from garlic from garlic cloves and set aside.  Let corn cool completely.
Hold upright on a cutting board and carefully cut downward, cutting kernels from cob.  Repeat with each corn cob.  Discard cob; set corn aside.
Cook potatoes in boiling water to cover in a large saucepan until fork-tender, about 15-20 minutes.  Drain and return to pan.
Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated.
Mash potatoes slightly, add warm garlic mixture to pan and continue to mash just until blended.  Mixture should be coarsely mashed.  Stir in chopped cilantro and reserved corn.
Serve by arranging potatoes on plate and topping with roast and gravy.
Confetti Carrot Fritters


Ingredients:
water, carrots, all-purpose flour, salt, pepper, eggs, milk, onions, fresh parsley, fresh parsley, red wine vinegar, cider vinegar, Dijon mustard, green onion, olive oil

Directions:
In a saucepan, bring water to a boil; add carrots.  Return to a boil; cover and cook for 2 minutes.  Drain and immediately place the carrots in ice water; drain and pat dry.
In a bowl, combine the flour, salt and pepper.  Combine egg yolks and milk; stir into the flour mixture until smooth.  Stir in the onion, parsley and carrots.
In a mixing bowl, beat egg whites until stiff peaks form; fold into batter.
In an electric skillet, heat 1/4 inch of oil to 375°F  Drop batter by 1/3 cupfuls into oil.  Fry until golden brown, about 2 minutes on each side.
For mustard sauce, combine the parsley, vinegar, mustard and green onion in a bowl.  Slowly whisk in oil until blended.  Serve with the fritters.
Turkey Vegetable Noodle Soup


Ingredients:
turkey carcass, celery, carrot, sage, thyme, rosemary, garlic, celery seed, parsley, mixed herbs, chicken bouillon cubes, turkey meat, tomatoes

Directions:
Place turkey carcass into a large stock pot and completely cover with water.
Bring water to a boil and then turn down to 7 (medium high] and cook with lid on for approxiamately 2 hours.
Remove all bones and keep any meat that you can remove from the bones so you can place the meat back into the pot.
Add the remaining ingredients and 2-3 cups of water to the pot and simmer for 1-2 hours.
Enjoy!
Rustic Country Potato-Sausage Pizza #5FIX


Ingredients:
country sausage, cheddar cheese

Directions:
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks. After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes. Set aside.
Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet. Shape them both into a rustic shaped rectangle, about 7 1/2" x 11" each.
Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each. Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.
Cut each rectangle into 4 pieces and serve.
Berry Smoothie


Ingredients:
2% low-fat milk, frozen strawberries, frozen raspberries, frozen blueberries

Directions:
put all of the berries into a blender and then add the milk., blend for 10-15 seconds., then pour into a cup.
Parisian Brie Melt #SP5


Ingredients:
yellow onion, salted butter

Directions:
Pre-heat oven to 375 degrees. Use butter to grease a muffin tin. Set aside.
Heat the rest of the butter in non-stick skillet over medium heat.  Slice onion and add to skillet.  Turn heat down a little and let onions caramelize.  Stir occasionally but allow onions to cook slowly and to brown gradually until they become soft, brown, and sweet.  This should take about 20 minutes. Don't rush it!
Slice apples and brie into 1/8 inch slices and set aside.
It's time to layer -- in the muffin tin layer 2 potato slices on the bottom, follow with one apple slice,  one slice of brie, a few caramelized onions, and repeat.  You should do 3 layers and end with one potato slice on top. Dot each stack with butter and place in oven.
Bake uncovered for 20 minutes or until top layer is golden brown.  Take out of oven, let cool a few minutes, and use a spoon to carefully take potato stack out of muffin tin and onto plate. Enjoy!
Incredible Beef Stew


Ingredients:
beef stew meat, seasoning salt, flour, beef bouillon granules, low sodium beef broth, diced tomatoes, tomato sauce, garlic clove, bay leaf, salt, dried oregano, black pepper, potatoes, carrots, onion, celery

Directions:
In large bowl, toss stew meat with seasong salt and worchestershire sauce. Sprinkle flour over meat and toss to coat well.
In large Dutch oven, brown meat in salad dressing. Reduce heat to low and slowly add beef broth, stirring constantly and scraping up browned bits of flour and meat from bottom of pot. Add next 9 ingredients, stirring to combine; increase heat to medium-high and bring to boil. Reduce heat to low; cover and simmer for 1 1/2 hours, or until meat is very tender.
Add potatoes, carrots, celery, and onions. Cover and simmer for 45 minutes or until vegetables are tender. Taste and adjust seasoning with salt and pepper.  Discard bay leaf before serving.
No Bake Cherry Cheesecake


Ingredients:
graham cracker pie crusts, sweetened condensed milk, cream cheese, lemon juice, vanilla extract, cherry pie filling

Directions:
In a medium bowl, beat cream cheese until light and fluffy., Beat in sweetened condensed milk., Add lemon juice and vanilla and stir until well mixed., Pour filling into crust and chill for 2-3 hours., Top with cherry filling.
Blue Cheese Potato Gratin


Ingredients:
russet potatoes, heavy cream, blue cheese, kosher salt, fresh ground black pepper, parmesan cheese

Directions:
Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan.
Rinse the potato slices in cold water then pat dry.
You're going to make three layers of potato slices, cheese/cream, salt/pepper:  layer 1/3 of the slices in the bottom of the prepared pan, then top with 1/3 of the cheese, cream, salt, and pepper.
Repeat twice with remaining ingredients (except garnish].
Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling.
Sprinkle with freshly grated Parmesan, and serve hot.
Bacon-Colby Lasagna


Ingredients:
ground beef, onion, bacon, tomato sauce, diced tomatoes, sugar, salt, colby cheese

Directions:
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.
Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.
Spread 1/2 cup meat sauce in a greased 13-inch x 9-inch x 2-inch baking dish. Layer four noodles, some of the meat sauce and some of the cheese in dish. Repeat layers twice.
Cover and bake at 350 degrees for 40 minutes.
Uncover; bake 5-10 minutes longer or until bubbly. Let stand 15 minutes before cutting.
Crisp Cucumber Radish Salad


Ingredients:
English cucumber, carrot, radish, brown sugar, soy sauce

Directions:
Halve cucumber lengthwise; seed and thinly slice crosswise. Place in bowl.
Peel and halve carrot; thinly slice crosswise and add to cucumber. Add radish and onion. (We used fresh mushrooms instead of onion].
Whisk together oil, vinegar, sugar, soy sauce, sesame oil and hot pepper sauce; add to cucumber mixture and toss to coat. (We left out the sugar and used tahini as a substitute for the sesame oil].
Spicy Italian Salad
Category: salad
By Diana

Requests for this salad are never ending at any gathering!!!

Ingredients:
½ cup canola oil
⅓ cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1  red bell pepper, cut into strips
1  carrot, grated
1  red onion, thinly sliced
¼ cup black olives
¼ cup pitted green olives
½  cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste

Directions:
In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Prep time: 30 mins
Total time: 4 hrs 30 mins
Yields: 6 servings

Calories: 248.1
Fat: 21.1 g
Saturated fat: 2 g
Carbohydrates: 13.2 g
Sugars: 5.1 g
Dietary fiber: 3.7 g
Protein: 3.6 g
Cholesterol: 2.6 mg
Sodium: 462.2 mg