xiaoxl/recipe_data huggingface dataset:
Cheesy Scalloped Potatoes and Ham


Ingredients:
ham, potatoes, butter, onion, flour, milk, salt, ground pepper, nutmeg, cheddar cheese

Directions:
Preheat oven to 350.
Cut ham into small cubes and set aside.
Peel and slice potatoes, put them in a bowl with enough water to cover them.
Heat the butter in a medium sized pan over medium heat.
Add the onions and cook until soft but not brown.
Add the flour and stir to make a roux.
Add the milk and stir constantly.
Once it comes to a gentle boil turn heat down and let the sauce cook for 2 minutes, stirring occasionaly.
Stir in the italian seasoning, salt, pepper, and nutmeg.
In a greased 2 quart baking dish put a layer of half the potatoes followed by half the ham.
Pour half the white sauce followed by half a cup of cheese.
Make another layer of potatoes and ham and pour the remaining sauce over the top.
Cover and bake at 350 for 50 minutes.
Remove from oven and top with remaining cheese and bake for another 20 minute or until the potatoes are tender.
La La La Bamba! Mexican Dip Ole'!


Ingredients:
vegetarian refried beans, avocados, lime juice, sour cream, mayonnaise, sharp cheddar cheese, kalamata olive, grape tomatoes, green onion, cilantro

Directions:
Mix taco seasoning with sour cream and mayonnaise, and let sit for at least an hour.
Mash avocados with lime juice.
On a large serving platter, spread beans approximately 1/2" thick, using a spatula.  Carefully top with avocado mixture, spreading to almost cover the bean layer.  Top with sour cream mixture.
Finish with a layer of cheese, olives, tomato, green onions, and cilantro.
Refrigerate until ready to serve.  Serve with tortilla chips or scoops.
Spicy Yogurt Cucumber Dip


Ingredients:
English cucumber, curry powder, plain yogurt, mango chutney, ginger, fresh cilantro

Directions:
Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
Refrigerate 1 hour; adjust seasonings.
Store up to 3 days refrigerated.
Balsamic Roasted Chicken Thighs


Ingredients:
chicken thighs, olive oil, garlic cloves, salt, pepper

Directions:
Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
Transfer marinade to a large freezer bag.
Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
Once flash frozen, remove bag from pan and place bag inside freezer.
Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks] from defrosting; thaw chicken completely.
Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
*Chicken may also be grilled over med-hot coals until cooked through, turning once.
Per serving--225 calories, 20.1 g fat, 0 g fiber.
Italian Sausage Dinner


Ingredients:
Italian sausage, yellow onion, zucchini, garlic cloves, olive oil, red pepper flakes, penne pasta

Directions:
Heat olive oil over medium heat in saute pan.
Chop onion and red pepper into a medium dice and add to pan.
Mince garlic and add to pan once onion and pepper begin to soften.
Cut Zucchini into a large dice and add to the pan.
Cook all vegetable until slightly softened.  Add salt and pepper and seasoning salt to desired taste.
Remove pan from heat and place vegetables in a bowl.
Turn heat up to medium high heat.
Brown sausage links.
Bring water to a boil for penne.
Remove sausage and cut into coin -shaped pieces.
Add sausage and veggies back into the pan and toss with spaghetti sauce and red pepper flakes.
Add pasta once it is cooked and drained and simmer until ready to eat!
Tuna Pasta Salad with Dill
Category: salad
By TexasMomof2

Great tuna pasta salad with dill, perfect for summer parties and potlucks.

Ingredients:
1 (16 ounce) package small uncooked seashell pasta
1 ½ cups mayonnaise
½ cup milk
2 tablespoons pickle juice
2 teaspoons dried dill weed
1 teaspoon salt
⅛ teaspoon ground black pepper
2 (5 ounce) cans tuna packed in water, drained
½ cup chopped onion  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 377.6
Fat: 23.1 g
Saturated fat: 3.6 g
Carbohydrates: 30.9 g
Sugars: 1.6 g
Dietary fiber: 1.8 g
Protein: 11.5 g
Cholesterol: 17.6 mg
Sodium: 366.2 mg
Brussels Sprouts with Glazed Red Onions


Ingredients:
Brussels sprouts, unsalted butter, olive oil, red onion, pecans

Directions:
Boil sprouts in salted water until tender but still bright green, about 4 minutes; drain and immerse in an ice bath; drain and cut in half.
Saute sprouts, over medium high heat, in 1/2 tsp butter and 1/2 tsp oil until brown and crisp on edges, about 3 minutes; season with salt and pepper and place in serving bowl; cover and keep warm.
Saute the onions in the same pan, over medium low heat, with the remaining 1 tsp butter and 1 tsp oil, until transparent, about 3-4 minutes; stand back to avoid fumes and add vinegar, deglazing the pan.
Cook until vinegar is reduced and the onions are glazed, about 30 seconds; add to the sprouts and toss to combine; garnish with nuts, if desired; serve immediately.
Low Fat Grilled Garlic Zucchini


Ingredients:
garlic cloves, red pepper flakes, basil leaves, zucchini

Directions:
Spray zucchini on all sides with canola cooking spray.
Mix garlic cloves, pepper flakes, and basil; rub all over zucchini.
Place on the grill and cook for 5 minutes  on each side.
Canadian Pork Loin Chops
Category: main-dish
By WestCoastMom

I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.

Ingredients:
1 ½ tablespoons brown sugar
1 ½ teaspoons sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon dry mustard
¼ teaspoon crushed fennel seeds
6  boneless pork loin chops, 1/2 inch thick
¼ cup pure maple syrup, preferably dark amber  (Grade B)
2 tablespoons spicy brown mustard
1 pinch garlic powder
1 pinch paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper  (Optional)
½ cup seasoned bread crumbs
1 tablespoon olive oil
1 tablespoon canola oil
1 clove clove garlic, crushed

Directions:
Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl. Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours. Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside. Coat pork chops on all sides with seasoned bread crumbs. Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard. Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes. Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 30 mins
Cook time: 20 mins
Total time: 4 hrs 50 mins
Yields: 6 servings

Calories: 343.6
Fat: 17.6 g
Saturated fat: 5 g
Carbohydrates: 20.3 g
Sugars: 11.9 g
Dietary fiber: 0.8 g
Protein: 25.4 g
Cholesterol: 63.1 mg
Sodium: 727.9 mg
Cranberry-Orange Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, baking soda, unsalted butter, dried cranberries, buttermilk

Directions:
Preheat oven to 400°F, Line baking sheet with parchment paper., Sift flour, sugar, baking powder, salt and baking soda into large bowl., Mix in orange peel., Add butter and rub in with fingertips until mixture resembles coarse meal., Mix in dried cranberries., Gradually add buttermilk, tossing with fork until moist clumps form., Turn dough out onto lightly floured work surface., Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round., Cut into 8 wedges., Transfer wedges to prepared baking sheet, spacing 2 inches apart., Bake until tops of scones are golden brown, about 25 minutes., Let stand on baking sheet 10 minutes., Serve scones warm or at room temperature.
Herb Butter


Ingredients:
unsalted butter, parmesan cheese, fresh thyme, kosher salt, black pepper, garlic powder

Directions:
In a small bowl mash all ingredients together with the back of a fork. Stir to mix evenly all the seasonings.
Store in fridge for 5 days, freeze for 2 months.
Barefoot Contessa's Shortbread Hearts - Ina Garten


Ingredients:
unsalted butter, granulated sugar, vanilla extract, all-purpose flour, kosher salt

Directions:
Preheat the oven to 350°F.
In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades], cream together the Butter and 1 Cup of the Sugar until they are just combined.
Add the Vanilla.
In a medium bowl, sift together the Flour and Salt; then add them to the Butter and Sugar mixture.
Mix on low speed until the dough starts to come together.  Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!].
Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper].
Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough], until the edges begin to brown.
Allow to cool to room temperature.
Leave plain or dip in or paint with melted chocolate or Royal Icing.
A NOTE FROM INA:  The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them.  I cut out the cookies days ahead and bake them the day I serve them.
For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!
Easy Pesto
Category: side-dish
By Rebecca Jane Thompson

This is the easiest pesto recipe, using easy to find ingredients.  It can be prepared in 2 minutes after you toast the almonds.

Ingredients:
¼ cup almonds
3 cloves garlic
1 ½ cups fresh basil leaves
½ cup olive oil
1 pinch ground nutmeg
salt and pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted. In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Yields: 6 servings

Calories: 198.8
Fat: 21.1 g
Saturated fat: 2.8 g
Carbohydrates: 2 g
Sugars: 0.4 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Sodium: 388.7 mg
St Tropez


Ingredients:
vodka, cranberry juice, Chambord raspberry liquor

Directions:
Add ingredients to a blender and add ice to tip of liquid., Blend until smooth and serve., Garnish with fresh raspberries or blueberries.
Light Lime Parfait


Ingredients:
sugar-free vanilla pudding mix, skim milk, vanilla, Cool Whip Lite

Directions:
Prepare the lime jello as per package directions and refrigerate until set (I usually do this in a pyrex measuring cup].
Mix the pudding mix with milk and vanilla until smooth and somewhat thickened.
Divide half the jello between four parfait dishes, then divide half the vanilla pudding between the four parfait dishes (completely cover the jello]. Repeat with remaining ingredients and refrigerate until firm.
If desired, top with light Cool Whip when ready to serve.
Turkish Marinade for Chicken


Ingredients:
chicken breasts, plain yogurt, paprika, ground cinnamon, ground cumin, cayenne pepper, garlic cloves, olive oil, fresh ground black pepper, onion

Directions:
Combine all ingredients in a non-reactive bowl., Add chicken, cover & refrigerate 6 hours or overnight., Grill, broil or bake chicken as desired.
Pumpkin Ginger Soup


Ingredients:
pumpkin puree, coconut milk, liquid stevia, lemon juice, ginger

Directions:
1. In a vita-mix, combine pumpkin, chicken stock and coconut milk and process on high until smooth.
2. Blend in stevia, lemon juice and ginger.
3. Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes.
4. Serve.
Lentils and Spicy Sausages


Ingredients:
yellow onion, carrots, celery, garlic, olive oil, dry green lentils, rosemary, dried thyme, bay leaf, Dijon mustard, red wine vinegar, salt, pepper, hot Italian sausage

Directions:
Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sauteing for another two minutes.
Add the fresh rosemary, dried thyme, bay leaf, smoked paprika, salt, pepper and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed.  Adjust seasonings with salt and pepper.
Meanwhile, preheat the oven to 425 degrees. Place sausages on a foil-lined baking sheet and lightly mist with cooking spray.  If you don't have cooking spray, brush lightly with olive oil.  Place in the oven and roast for 15-20 minutes, flipping midway through. The sausages should appear to be crispy and golden.
When the sausages are finished roasting, place in the pot with the lentils and serve together.
Bacon, Eggs, and Toast: My Version


Ingredients:
eggs, bacon, margarine, butter, salt, pepper

Directions:
Prep: The first thing I do is get the eggs out of the fridge, the bacon and the bread. I try to get the eggs to room temp by putting them out early, but it isn't required. They may just take a bit longer to cook. Get your pan on the burner and pre-heat it to medium-ish. I start closer to medium low, then move it to medium when I'm there cooking the eggs.
Now, the bacon. Ever used a microwave for your bacon? It's too easy, trust me. Take 2-3 slices and place them evenly on a paper towel. Cover with another piece of towel and get them on a microwave safe plate. Times may vary for this, but my oven is 1000 watts and the bacon gets nice and crispy how I like it in two minutes, thirty seconds. Adjust according to yours.
Bread. Simple. Just place two slices in the toaster ready to go.
Cooking: You've got your eggs next to the stove and your pan on and heated, your bacon is in the microwave, and the bread is standing by in the toaster.
Set the microwave to 2:30 and hit start, press down the plunger on the toaster, put some butter in the pan to melt, and break the eggs into the pan. Don't worry about the toast or bacon getting done early, as they will keep warm from residual heat in their respective cooking implements. We're going to concentrate on the eggs.
You've cracked them in there and they're beginning to turn white. At this point, I salt them and crack some liberal pepper over them. To taste, of course.
Next, you'll see a sort of raised ring, about a half inch to inch around the yolk, of white. I constantly take the corner of my spatula and break through this to the cooking surface. What that does is expose more and more white to the heat and I like this part cooked and not runny, but the yolk really runny. Once this has set up, you're basically done. Shake the pan and look to see if you have any jiggly, clear bits. No? Put the eggs on a plate.
Careful getting the bacon out of the microwave and towels. HOT. Put them on the plate as well.
Butter the toast, put them on the plate.
Sit down and feast like a King, or Queen, heheheh.
I like to break the yolks, cut up the the eggs and mix it all together, and pile a fork full on a corner of the toast (repeat] and chow down like that, occasionally taking a bite of the savory bacon for a change of tongue scenery, if you will, but you eat it however you like, heheh.
Holiday Vegetable Casserole


Ingredients:
French style green beans, white shoepeg corn, sliced water chestnuts, onion, sour cream, sharp cheddar cheese, butter

Directions:
Preheat oven to 350.
Spray a casserole dish with Pam.
Drain Beans, Corn And Water Chestnuts and layer in bowl.
In a separate bowl mix soup,Sour Crwm and Onion.
Spread mixture over vegetables.
Sprinke Cheddar Cheese on top.
Melt butter and mix with Crackers ( I usually do this in a Zip Lock bag].
Spread Cracker mixture on top of casserole.
Bake in a preheated oven for 45 minutes.
Sweet and Smokey Salsa


Ingredients:
plum tomatoes, jalapeno chiles, red onions, fresh cilantro leaves, sea salt, fresh ground black pepper, extra virgin olive oil, sugar, fresh lime juice

Directions:
1. Place wood chips in small disposable aluminum pan; set pan on edge of grill burner and position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot and chips are beginning to smoke, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.] Scrape grate clean with grill brush.
2. Place tomato halves and chiles in bowl; drizzle with vegetable oil and toss to coat evenly. Scrape grill and spray with grill spray. Place tomatoes cut side down on grill with lid down, checking often to make sure they are not burning. Grill tomatoes until evenly charred and beginning to soften, 4 to 6 minutes. Using tongs, flip tomatoes and grill until skin sides are charred and tomato juices bubble, 4 to 6 minutes more. While tomatoes are cooking, grill chiles until skins are blackened on all sides, 8 to 10 minutes, turning as needed.
3. Transfer vegetables to platter and let cool in single layer, at least 10 minutes.
4. Stem, peel, seed, and finely chop chiles. Pulse tomatoes in food processor until broken down but still chunky, about six 1-second pulses. Transfer tomatoes to bowl; stir in chiles, onion, cilantro, salt, pepper, olive oil, sugar and lime juice as needed to balance flavors. Let stand for 10 minutes and serve. (Salsa can be refrigerated in airtight container for up to 2 days; bring back to room temperature before serving.].
Adapted from Cook's Illustrated.
Grilled and Stuffed Colonial Pork Tenderloin


Ingredients:
apple, onion, garlic, Worcestershire sauce, black pepper

Directions:
Cut a "pocket": lengthwise in the pork with a fillet knife.  Widen from the inside so that the hole is no more than two inches long, taking care not to puncture the bottom or sides.
Rub garlic on inside, then fill cavity with Worcestershire.  Stand upright and allow to "marinade" for ~30 minutes.
Half, then slice apple and onions into about 1/16" slices.
Reserve liquid marinade and stuff (you will be "shoving" this pork full --  don't think there is too much in there, there is not] with apples and onions.
Liberally apply pepper to each side and grill for 20 minutes per side at a constant temperature between 375-400 degrees.  Watch for flares and move to top rack if necessary to prevent burning.
Allow to rest for ten minutes before slicing.
Raisin Bran Muffins


Ingredients:
flour, brown sugar, baking soda, salt, egg, milk

Directions:
Mix flour, sugar, baking soda, and salt in a large bowl.
Beat egg in small bowl, then stir in milk and oil.
Add to flour mixture; stir just until moistened.
(batter will be lumpy].
Stir in cereal.
Spoon batter into muffin pan that has been sprayed with no stick cooking spray filling each cup 2/3 full.
Bake at 400 degrees 20 to 25 minutes or until lightly browned.
User Friendly Meatballs


Ingredients:
ground beef, beef bouillon cube

Directions:
Mix ground beef, cracker crumbs, and half salad dressing until well blended.  Roll into 32 one inch balls.
Heat the rest of the dressing in a non stick skillet on medium high heat. Add meatballs to skillet.  Cook, turning occasionally, about 8 minutes, or until brown.  Add bouillon. Simmer about 5 minutes or until meatballs are cooked through.
At this point, you can bag them and freeze, or add sauce.  Pasta sauce of all kinds is good, so is a can of cream of mushroom soup, thinned out with milk.
Sweet Potato Bars


Ingredients:
butter, egg, mashed sweet potato, cream cheese, butter, confectioners' sugar, vanilla extract, ground cinnamon, pumpkin pie spice, eggs

Directions:
Preheat the oven to 350 degrees.
Mix melted butter, cake mix and the egg with a mixer.
Spread into a greased 13x9 baking dish and pack  it down to form an even crust layer. Set it aside.
Cream together the sweet potato, cream cheese and butter with an electric mixer until smooth.
Add the vanilla, sugar and spices and continue blending.
Beat the eggs, add to the mixture and blend until fully incoptorated.
Spread the sweet potato mixture evenly over the cookie layer.
Bake for 50-60 minutes until the center is set but still soft.
Cool and cut into squares.
Slow Cooker Pulled Pork


Ingredients:
boneless pork shoulder, salt, fresh ground black pepper, onion, garlic cloves, chicken broth, Hunts tomato sauce, dark brown sugar, mustard, Worcestershire sauce

Directions:
Season the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the pork on all sides, about 10 minutes. Transfer to a slow cooker.
Pour off all but 2 tablespoons fat from the skillet. Add the onion and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the chicken broth and increase the heat to high. Cook, stirring to pick up any browned bits on the bottom, until slightly reduced, about 3 minutes. Pour in the Hunt’s Tomato Sauce and bring to a boil. Pour the contents of the skillet over the pork. Cover and cook on low until the pork is very tender, 8 to 10 hours. Remove to a plate or platter and cool.
Skim off fat from the surface of the cooker and increase the setting to high. Stir brown sugar, mustard and Worcestershire sauce into the liquid in the cooker. Cook uncovered, stirring occasionally, while pulling the pork. Season with salt and pepper.
When cool enough to handle, pull the pork into shreds, removing all fat and gristle. Return to the cooker and cook uncovered, stirring often, until blended and the sauce is thickened, about 30 minutes. Serve on hamburger rolls with coleslaw. Makes enough for 10 to 12 sandwiches.
Deviled  Ham Biscuits


Ingredients:
Bisquick, milk, horseradish, Worcestershire sauce, onion, mustard, butter

Directions:
make biscuits, roll to 1/8 inch thick., cut with 1 1/2 cutter., spread filling on 1/2 biscuits, cut center out of top biscuits  to make small hole., brush with melted  butter., bake 450 degree oven for 12 minutes.