xiaoxl/recipe_data huggingface dataset:
Cow Camp  Pan Bread (R Hanging Lazy A)  Robert H. Arps


Ingredients:
white flour, salt, baking powder, sugar, Splenda sugar substitute, cornmeal, dry milk, salt, chili powder, water, water, shortening, bacon grease

Directions:
You mix all of the dry ingredients together. Divide equally between two large ziplock bags. Now you have two batches.Take 1 tbsp mix and spread across a board.
Pour lukewarm water in the zip lock bag, a little at a time.
Close bag and knead, add a little more water, knead, add the rest of the water and knead.
Turn out on board and pat or roll until about 1/4 inch high to 1/2 inch high.Pat some mix on top of dough if it gets too sticky or plain flour.
Heat 2 tblsp. shortening or bacon grease in large cast iron frying pan over the heat, a grate over a campfire, a stove burner, or propane grill.
You can plop the entire circle in the hot pan if you don't want to cut wedges before it is cooked. Make sure you don't burn it on the bottom. Remember this makes two batches.
Cutting the wedges of dough first fries the wedges a little more and you have a more crispy texture on the sides and bottoms when flipped over.
On the trail, you would sharpen a stick, cut the circle in 8 to 10 wedges. Off the trail, use a knife or dental floss. Lift off with a spatula, fry 4 to 5 wedges at a time and flip over until lightly brown.
Note: Use 1/2 of each salt in the recipe if you want to use less salt or salt substitute.
Romaine, Feta and  Grape Salad


Ingredients:
romaine lettuce, red seedless grapes, feta cheese, fresh lemon, olive oil, sea salt, fresh ground black pepper

Directions:
Place lettuce and grapes in a bowl with feta cheese., Combine dressing ingredients, whisk to combine., Toss all the ingredients in a bowl and mix well.
Mustard Macaroni and Cheese
Category: main-dish
By jane

Bubbling, golden, and irresistible, this macaroni cheese is topped with chunks of cheddar, leeks and crispy bacon. I found that recipe on a leaflet from Maille (one of the only Dijon mustard brands from the city of Dijon).

Ingredients:
½ (8 ounce) package Cheddar cheese, or to taste
4 slices back bacon  (Optional)
1 (8 ounce) package elbow macaroni
1 tablespoon butter
1 tablespoon all-purpose flour
1 pint milk
2 teaspoons Dijon mustard (such as Maille Dijon Originale®)
salt and freshly ground black pepper to taste
1  leek, trimmed and cut into thin rings

Directions:
Grate 1/2 of the Cheddar cheese; cut the rest into small cubes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce. Pour sauce into the pot of macaroni; stir well. Pour into a baking pan. Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 454.5
Fat: 16.6 g
Saturated fat: 9.8 g
Carbohydrates: 52.9 g
Sugars: 7.9 g
Dietary fiber: 2.2 g
Protein: 22.3 g
Cholesterol: 54.9 mg
Sodium: 582.4 mg
Maple Syrup Cake With Maple Frosting


Ingredients:
shortening, sugar, maple syrup, vanilla, eggs, cake flour, salt, baking powder, milk, maple syrup, confectioners' sugar, butter

Directions:
FOR THE CAKE:
Prepare a 9-inch square pan and preheat oven to 375°F.
Cream shortening; add the sugar gradually and cream well together.
Add maple syrup a small amount at a time, beating well after each addition.
Add vanilla and eggs, and beat the mixture vigorously.
Sift the flour, salt, and baking powder and add to the mixture alternately with the milk; Mix only enough to blend the flour.
Stir in the nut meats and pour into a greased 9-inch square pan.
Bake in 375F oven for 25 minutes.
FOR THE FROSTING:
Bring syrup to boil for one minute.
Remove from heat and stir in butter; add sugar and continue cooling until consistency to spread; Frosting thickens as syrup cools.
Bobby Flay's Shrimp With Barbecue Spices


Ingredients:
dried ancho chile powder, light brown sugar, ground cumin, kosher salt, fresh ground black pepper, garlic cloves, large shrimp, unsalted butter, scallions

Directions:
In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
Add the shrimp and toss to coat in the spices.
Heat 1/4 cup of the oil in 2 large skillets until shimmering.
Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.
Sarma - Bosnian Stuffed Cabbage Leaves


Ingredients:
cabbage leaves, rice, onion, paprika, water, sour cream

Directions:
Separate the cabbage leaves, being careful not to tear them.
Mix meat, rice, onion, salt, pepper, and paprika.
Place about a tablespoon or more (use your own judgment based on the size of the leaves] of the meat mixture into each cabbage leaf, near its base.
Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
Layer the cylinders tightly into a medium-sized or large pot.
Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks].
Cover the pot, bring to a boil, and simmer for at least three hours.
Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
*Boiled potatoes are often eaten with sarma, and they go quite well together.
Balsamic Potatoes and Onions


Ingredients:
onions, butter, fresh thyme leave

Directions:
Preheat oven to 375 degrees.
Wash potatoes, remove any blemishes, but do not peel.
Clean and peel onions, but leave whole.
Place potatoes and onions in a deep baking dish that has a lid.
Sprinkle vinegar over potatoes and onions.
Dot butter around the top.
Sprinkle thyme leaves and salt and pepper evenly over everything.
Place lid on dish (seal with foil if no lid], and place in the oven.
Bake for 2 hours (yes, 2 hours is correct], stirring gently every 1/2 hour.
Turn down heat if the glaze starts to burn.
The butter and vinegar will have reduced to a thick glaze that coats the vegetables.
Creamy Crock-Pot Turkey Soup


Ingredients:
chicken broth, salt, pepper, dried parsley, butter, onion, flour, bow tie pasta

Directions:
Combine 3 cans of chicken broth, salt, pepper, parsley & cooked chicken in crockpot.
Saute onion & carrots in butter until soft, not brown. Add flour and mix well. Gradually add 2 cans of broth & can of cream of chicken soup. Cook and stir until it thickens. Pour into crockpot.
Cover, cook on Low 8 hours or on High 4 hours. About 15-20 minutes before serving add pasta. Cover and cook until noodles are tender.
Walnut, Orange and Black Pepper Biscotti


Ingredients:
all-purpose flour, baking powder, baking soda, salt, fresh ground black pepper, unsalted butter, sugar, eggs, lemon zest, tangerine zest, vanilla, walnuts, pine nuts

Directions:
Preheat oven to 350°F.
To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature.
Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper.
In a medium bowl sift the flours, baking powder, soda, salt and pepper.
In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla.
Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess.
Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones.
With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about.
picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.].
If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze.
Cook for about 20 mins (small] or 25 mins (large logs] until they are just turning golden.
Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt.
Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.] for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer.
Let cool on racks and then store in airtight containers.
German Style Potato Soup


Ingredients:
potatoes, celery, onion, smoked sausage, beef broth, vinegar, sugar, celery, dry mustard, pepper

Directions:
Mix all in crock pot., Cook on low 8-9 hours or high 4-4 1/2., Serve with a salad and a good rye or pumpernickel bread., Yum!
Fiesta Yellow Squash


Ingredients:
margarine, fresh onion, green pepper, salt, pepper, thyme, lemon juice

Directions:
Melt butter in skillet; add onion and green pepper.
Cook until tender.
Add squash and seasonings.
Mix well.
Cook, covered, over moderately low heat for 10 to 15 minutes  until crisp-tender.
Virgin White Sangria


Ingredients:
pink grapefruit juice, lime juice, pink grapefruit slices

Directions:
In a large pitcher, combine all three juices. Refrigerate. Just before serving, add the soda water and grapefruit slices (and other fruit, if you'd like]. Enjoy!
Makes about 12 servings.
Weight Watchers Beef Stroganoff


Ingredients:
onion, garlic cloves, beef broth, tomato sauce, sherry wine, Worcestershire sauce, salt, pepper, fat free sour cream, fresh parsley

Directions:
Trim fat from steak.
Slice steak diagonally across grain into 1/4 inch wide strips.
Place a non-stick skillet over medium high heat until hot.
Add steak; cook 3 minutes.
Drain well.
Place skillet over medium-high heat until hot.
Return steak to skillet.
Add mushrooms, onion, and garlic; saute 2 minutes.
Add beef broth and next 5 ingredients; bring to boil.
Cover, reduce heat, and simmer 50 minutes or until meat is tender.
Remove from heat; stir in sour cream.
Spoon over noodles; sprinkle with parsley.
Serving size approximately 1 1/4 cup steak mixture and 1/2 cup noodles.
Small Batch Pickled Jalapenos


Ingredients:
water, white vinegar, sugar, kosher salt, garlic cloves, onion, olive oil

Directions:
Remove stems from jalapenos and slice.
Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
Pack into a clean, hot canning jar.
Bring vinegar, water, sugar, and salt to a boil.
Pour brine over jalapenos, making sure it covers.
Refrigerate several weeks before using.
Frugal Gourmet's Basic Fennel Dressing


Ingredients:
olive oil, red wine vinegar, white vinegar, sugar, dry mustard, fennel, lemon juice, dried parsley

Directions:
"Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper."
Cajun Okra Stew


Ingredients:
fresh tomatoes, lima beans, black-eyed peas, fresh okra, onion, garlic cloves, olive oil

Directions:
Heat olive oil in a large stew  pot., Add chopped onions and garlic and saute for 2-3 minutes., Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning., Bring to a boil, stir well., Reduce heat and simmer on low 30 minutes, stirring occasionally., If the stew gets too thick add water as needed., Add chopped okra, stir well., Simmer another 15 minutes., Serve over rice.
Roasted Rosemary-Onion Potatoes


Ingredients:
potatoes, onion, fresh rosemary leaves, fresh thyme leave, salt, pepper

Directions:
Heat oven to 450ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Nigella Lawson New York Cheesecake


Ingredients:
butter, caster sugar, caster sugar, cornflour, vanilla extract, heavy cream, sour cream, lemon, zest of, salt, icing sugar, raspberries, blackberry

Directions:
Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand].
Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
Serve chilled, dusted with icing sugar and decorated with berries.
Skor® Creamy Caramel Dip
Category: side-dish
By karla

This quick and easy recipe can be made in advance and is sure to be a hit. My sister made it for a dinner party and it did not last too long!!

Ingredients:
1 (8 ounce) package cream cheese
¾ cup brown sugar
1 cup caramel sauce
1 (8 ounce) package toffee baking bits (such as SKOR®)
2  apples, sliced

Directions:
Blend cream cheese and brown sugar together until smooth. Spread mixture onto a serving platter or dish. Spread caramel sauce on top of cream cheese mixture and sprinkle with toffee bits. Chill in refrigerator. Serve with apple slices.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 294.9
Fat: 11.5 g
Saturated fat: 7.1 g
Carbohydrates: 48.2 g
Sugars: 16.8 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 34.8 mg
Sodium: 250.5 mg
Light Hollandaise Sauce


Ingredients:
fresh lemon juice, light butter, mushroom, salt

Directions:
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened. A small skillet can be used, as long as it fits over the bowl you plan to use in the next step.
Place the bowl over a saucepan containing barely simmering water. IMPORTANT: the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Stir in diced mushrooms.
Remove from heat, whisk in hot sauce and salt.
Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Slow Cooker Cheesy Chicken and Rice
Category: meat-and-poultry
By lxydn

The best slow cooker chicken and cheesy rice recipe I have come across!

Ingredients:
4  boneless, skinless chicken breasts
1 large sweet onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
2 ½ cups water
1 (8 ounce) package yellow rice mix (such as Zatarain's®)
1 tablespoon butter
1 (15 ounce) can whole kernel corn, drained
1 cup shredded Cheddar cheese

Directions:
Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours. When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes. Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 423.6
Fat: 13.9 g
Saturated fat: 6.6 g
Carbohydrates: 48.5 g
Sugars: 3.6 g
Dietary fiber: 2.4 g
Protein: 23.8 g
Cholesterol: 71.9 mg
Sodium: 1350 mg
Lemon-Lime Pound Cake


Ingredients:
flour, salt, unsalted butter, sugar, eggs, lemon peel, lime zest, powdered sugar

Directions:
Preheat oven to 325 degrees.
Spray 12 cup bundt pan with nonstick spray.
Whisk flour and salt in bowl to blend.
Using an electric mixer ( I use my kitchen aid large bowl mixer] beat butter in large bowl until fluffy.
Gradually beat in sugar until fluffy.
Add eggs 1 at a time until until combined.
Add in 1 teaspoon each of lemon and lime peels.
Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
When all combined transfer batter to prepared bundt pan.
Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes].
Cool cake in pan for 5 minutes.
Turn cake out onto cake rack and cool completely.
Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.
Whole Wheat Pumpkin Gingerbread


Ingredients:
brown sugar, white sugar, canola oil, eggs, water, pumpkin puree, ground ginger, ground allspice, ground cinnamon, ground nutmeg, whole wheat flour, baking soda, salt, baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
Elegant Vegetable Casserole


Ingredients:
potatoes, parsnips, reduced-fat sour cream, nonfat milk, salt, salt, ground nutmeg, eggs, nonfat milk, salt, frozen chopped spinach, low-fat swiss cheese, onion

Directions:
Place potatoes and parsnips in a large saucepan.  Cover with water and bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until tender.  Drain.  Mash with sour cream, milk and salt.  Set aside.
Place squash in another large saucepan and cover with water.  Bring to a boil.  Reduce heat, cover and simmer for 15-20 minutes or until tender.  Drain, mash with salt and nutmeg and set aside.
In a small bowl, whisk the eggs, millk, and salt.  Stir in the spinach, cheese, bread crumbs, and onion.
Place half of the parsnip potatoes at one end of a 13 x 9 inch baking dish coated with cooking spray.  Add squash to the dish forming a stripe next to the parsnip potatoes.  Repeat with spinach.  Place remaining parsnip otatoes at the opposite end of the dish.  (Dish will be full].
Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.
Baked Potato Squares


Ingredients:
mashed potatoes, flour, salt, black pepper, sour cream, chives, egg, swiss cheese, bacon

Directions:
Preheat oven to 350º F.
Mix mashed potatoes, flour, salt and pepper. Spoon into a greased 9 X 9 baking dish.
Mix sour cream, chives, and egg. Spread over potato mixture.
Sprinkle with cheese and bacon.
Bake at 350º for 25-30 minutes or until set.
Cut into squares and serve.
Greek Chicken and Orzo - Kota Manestra


Ingredients:
chicken, garlic cloves, olive oil, orzo pasta, tomato paste, water, salt, black pepper, parsley, lemon

Directions:
In large pot, saute onion in olive oil until translucent., Add chicken and brown on all sides., Add garlic and sauté 30 seconds., Add tomato paste, water, salt and pepper., Simmer 30 minutes, covered., Add orzo and stir regularly until orzo is tender., Serve sprinkled with parsley and lemon wedges on the side.
Slow Cooked Pot Roast


Ingredients:
beef broth, ketchup, brown sugar, garlic cloves, onion, beef round rump roast

Directions:
In a medium bowl, whisk together the broth, ketchup, brown sugar, and garlic.
Rub the beef all over with a little olive oil. In a large sauté pan, over medium high, brown the beef for about 2 minutes per side.
In a 4-quart (or larger] slow cooker, place the browned beef, carrots, and onions. Pour ketchup mixture over the top. Cook on low for 8 hours.
Slice or shred the meat and serve with the veggies and sauce, over mashed potatoes (optional.].
Dhaniya Chicken


Ingredients:
chicken pieces, coriander leaves, garlic cloves, green chilies, plain low-fat yogurt, salt, butter, cardamoms, cinnamon stick, cloves, cumin

Directions:
Clean and wash chicken pieces thoroughly.
Take the coriander leaves, garlic cloves and green chillies and grind to paste in the mixer.
To the above paste, add yoghurt,salt to taste and mix.
Now marinate the chicken pieces in the above marinade for 45 minutes.
In a pan add butter, when butter is hot add the cardamom], stick of cinnamon, cloves and cumin. Fry for few minutes.
Now add the chicken and cook till done under a closed lid, on slow fire.
Serve hot with chappathi or rice.
Springtime Bunny Bark Dessert


Ingredients:
character(0]

Directions:
Line a 13" x 9" baking pan with parchment paper.
In a medium saucepan, melt the 24 ounces of chocolate morsels over low heat.
Spread evenly in the parchment-lined baking pan. Using an offset spatula really helps with spreading.
Taking a handful of Easter candy at a time, embed and sprinkle over the chocolate. Try 1-3 different kinds for variety.
In a small saucepan over low heat, melt the white chocolate melting wafers. Using a wooden spoon, drizzle the melted white chocolate over the candy layer.
Sprinkle Easter-themed sprinkles over the white chocolate drizzled layer.
Cool uncovered in the refrigerator for 10-20 minutes to allow the Bunny Bark time to firm up before slicing.
When the Bunny Bark is cooled completely, remove from the refrigerator.
Transfer to a cutting board by lifting the edges of the parchment paper. Cut into 24 triangular pieces.
Fresh Pear Martini


Ingredients:
pear, cold water, lemon juice

Directions:
Add all ingredients into a food processor and whirl until smooth., Shake the drink in a martini shaker to get it cold and serve.
Lucy Lu's Lasagna


Ingredients:
soy mozzarella cheese, egg, vegan parmesan cheese, fat-free cottage cheese, turkey sausage, Lucy Lu's Spicy Turkey Sausage, onion, minced garlic cloves, canned tomato sauce, tomato sauce with basil garlic and oregano, Italian-style tomato paste, water, oregano, salt

Directions:
Preheat oven to 350 degrees F.
In large saucepan over medium heat, cook meat, onions and garlic until brown and onions are soft. Add tomato paste, tomato sauce, oregano, salt.
Blend cottage cheese, Parmesan and egg until smooth in a bowl.
Spread 1 cup of sauce in the bottom of a 11x7 baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with last 3 noodles and remainder of the sauce.
Bake in the oven for 30 minutes. Then sprinkle last of the mozzarella on top and bake 15 minutes more.
Quick Cheat for Chili's Sweet Honey Mustard Dipping Sauce


Ingredients:
mayonnaise, honey

Directions:
Combine ingredients in a small bowl., Add to your own taste.