xiaoxl/recipe_data huggingface dataset:
Baby Bok Choy With Yellow Bell Peppers


Ingredients:
canola oil, yellow bell peppers, green onions, garlic clove, baby bok choy, salt, pepper

Directions:
Heat a tablespoon each of grapeseed (or canola] oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers, green onion and garli[add onions and garlic a min or two after the pepper]  and cook, stirring occasionally until lightly browned. (Keep a watch so that the onions and garlic don't burn.].
Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy. Season as and if desired.
Serve immediately.
Crock Pot Breakfast Casserole


Ingredients:
hash browns, bacon, onion, bell pepper, cheddar cheese, eggs, milk, salt, pepper

Directions:
Place a layer of frozen hash browns on the bottom of the crock pot, followed by a layer of bacon, then onions, bell pepper and cheese.
Repeat the layering process two more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together.
Pour over the crock pot mixture.
Cover and cook on low 8-10 hours.  Note based on harsh review: If you know your slow cooker runs hot, reduce the time accordingly.  I have made this many times at the stated time with great results - best between 8-9 hours, well done at 10, but not burnt.
Snow Pea and Radish Slaw


Ingredients:
snow peas, red onion, radish, rice vinegar, Dijon mustard, sugar, salt

Directions:
Place vegetables in bowl., Mix together the dressing ingredients., Pour over vegetables and toss well., Serve.
Pink Bean Soup


Ingredients:
pink beans, bacon, celery, carrot, garlic clove, ham hocks, tomato sauce, water

Directions:
Rinse the beans, checking for stones and debris.
Soak beans overnight.
Saute bacon until crisp, drain.
Add carrots, celery, onions and garlic to bacon grease.
Saute 5-10minutes.
Drain beans.
Put in bean soup pot along with carrots, celery, onions and garlic.
Add the cooked bacon.
Add the ham hock, tomato sauce and water.
Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
Remove the ham hock and pull the meat from the bone.
Chop and return meat to the soup.
Remove 1/4th to 1/3rd of the beans, mash or puree.
Return to pot and simmer another 20-30 minutes, stirring occasionally.
Skim off unwanted grease.
Season with salt and pepper.
Serve.
Nanny's Hermits


Ingredients:
shortening, sugar, molasses, water, eggs, flour, baking soda, cinnamon, clove, ground ginger, raisins

Directions:
Preheat oven to 350 degrees. Grease large bar pan (cookie sheet with edges], and set aside.
Cream shortening and sugar until smooth.
Add in molasses and water.
Add in eggs (leave out the 1 Tbl for later].
In separate bowl combine flour, baking soda, cinnamon, cloves and ginger.
Combine dry and wet ingredients and mix well. Fold in raisins and nuts.
Shape dough into 3 strips on bar pan, patting down with finger tips.
Brush tops with remaining beaten egg.
Bake for 20 mins, cut into desired size when cool.
Crock Pot Cheeseburgers


Ingredients:
lean ground beef, ground black pepper, Velveeta cheese, milk, prepared mustard, ketchup, green bell pepper, onion, garlic cloves, lettuce, tomatoes

Directions:
In a large skillet over medium heat, brown ground beef with green pepper, onion and black pepper until beef is cooked through.
Drain off excess fat and transfer beef to a 3 1/2 to 5-quart crock pot.
Add all other ingredients except Hamburger buns, Lettuce and tomato.
Cover and cook on LOW for 5 to 7 hours.
Serve the beef on toasted sandwich buns with an assortment of condiments.
Uncle Abe's Crumb Cake


Ingredients:
flour, sugar, butter, salt, egg, milk, nutmeg, baking soda, cinnamon, clove, walnuts

Directions:
Using a pastry blender cut The first 4 ingredients into "pea size" pieces & save 1/2 cup for final topping.
to the remaining "pea size pieces" make a well in the middle &.
add and mix lightly all the remaining ingredients.  Pour into a sprayed 9 inch pan
and sprinkle that reserved 1/2 cup topping all over.
Bake at 350 for 40 minutes.
Krauterfladenbrot


Ingredients:
wheat flour, cornmeal, bacon, mixed herbs, sea salt, buttermilk, margarine

Directions:
Mix all ingredients in a kitchen aid., Let dough rise., Knead again., Divide into 4 equal parts., Roll out Fladen, jab with fork., Bake 25 minutes at 200 °C.
Amazing Shrimp Dip


Ingredients:
cream cheese, shrimp, Miracle Whip, chili sauce, horseradish, garlic powder, Tabasco sauce

Directions:
Blend all ingredients together with mixer., Best if flavours are allowed to blend overnight in refrigerator., Remove from refrigerator at least one hour before serving.
Simple Broiled Haddock
Category: seafood
By Nicole Burdett

Haddock is a wonderful light and flaky white fish abundantly available in New England. This recipe spices up its mild flavor and is very quick and easy to prepare.

Ingredients:
cooking spray
2 pounds haddock fillets
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoon butter, cut in small pieces
1  lemon, cut into wedges

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter. Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 228.5
Fat: 4.7 g
Saturated fat: 2.1 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 43.2 g
Cholesterol: 138.8 mg
Sodium: 465.8 mg
Quick Turkey or Chicken Scaloppine


Ingredients:
flour, turkey, chicken cutlets, olive oil, dry white wine

Directions:
Combine flour and 1 tsp of the cajun seasoning in a shallow bowl.  Dredge cutlets in flour and shake off excess.
Heat oil in a large skillet over medium high.  Add cutlets and cook 1-2 minutes on each side or until done.  Transfer to a platter and keep warm.
Add wine and 1/4 tsp cajun seasoning to hot skillet and stir up brown bits from bottom of pan.  Cook 1-2 minutes or until reduced by half.  May add 1 tsp of butter if you like at this time.
Drizzle sauce over cutlets and serve.
Asian-Themed Beef and Rice Noodle Soup
Category: soups-stews-and-chili
By Islandartist

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Ingredients:
1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½  green bell pepper, sliced
½  red bell pepper, sliced
½ cup diced celery

Directions:
Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes. Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 386.1
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 69.2 g
Sugars: 17.5 g
Dietary fiber: 3.4 g
Protein: 14.7 g
Cholesterol: 22.5 mg
Sodium: 1403.3 mg
Acai Smoothie Bowl


Ingredients:
banana, water, granola cereal, pear, pomegranate seeds

Directions:
For best results, use a frozen Açaí smoothie pack.
Add the smoothie pack, frozen fruit, banana and water to the blender and blend until smooth.
Pour into a bowl and top with granola, pomegranate seeds, sliced persimmon and sliced pear.
German Puff Pancakes
Category: breakfast-and-brunch
By Kristi Francis

Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.

Ingredients:
6  eggs
1 cup all-purpose flour
1 cup milk
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons salted butter

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside. Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter. Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 1 large pancake

Calories: 203.1
Fat: 9.8 g
Saturated fat: 4.5 g
Carbohydrates: 18.4 g
Sugars: 2.4 g
Dietary fiber: 0.7 g
Protein: 9.8 g
Cholesterol: 199.4 mg
Sodium: 211.3 mg
Tex-Mex Tuna Salad
Category: salad
By John

This is a great recipe for tuna fish tacos.

Ingredients:
2 (5 ounce) cans tuna, drained and flaked
½ cup sliced black olives
½ cup sliced green onion
½ cup sliced celery
⅔ cup salsa
½ cup sour cream
1 teaspoon ground cumin
½ head iceberg lettuce, shredded
12 medium taco shells

Directions:
In a large bowl, combine the tuna, olives, green onions and celery; toss together. In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix. Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 262.9
Fat: 12.1 g
Saturated fat: 4.1 g
Carbohydrates: 24.6 g
Sugars: 2.5 g
Dietary fiber: 3.1 g
Protein: 14.6 g
Cholesterol: 21 mg
Sodium: 438.3 mg
Elmira Peach Pie


Ingredients:
butter, sugar, cornstarch, corn syrup, pumpkin pie spice, vanilla, eggs, granulated sugar, lemon juice, cream cheese, sour cream

Directions:
Fit one shell into pan and flute edge.
Roll other shell flat and cut into small strips to make a lattice top.
Peach layer:
Drain peaches and reserve syrup.
Combine peaches, sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla.
Pour peach mix into pie shell and dot with butter.
Cheesecake layer:
In small sauce pan over med heat, combine eggs, sugar, lemon juice and peach syrup.
Cook, stirring constantly until thick.
Blend together cream cheese and sour cream.
Add hot mixture and beat until smooth.
Pour cheesecake mix over peaches.
Cover with strips of crust in lattice (over and under] pattern and brush with peach syrup.
Bake at 425 F for 10 minutes.
Cover edges with foil, then bake at 350 F for 30-35 minutes or until crust is deep golden brown.
Vegetable and Ground Turkey Soup


Ingredients:
olive oil, celery, onion, ground turkey, garlic, pepper, salt, stewed tomatoes, water, beef broth, zucchini, squash, carrots, frozen corn

Directions:
Heat olive oil in large pot and saute onions and celery until translucent, about 5-7 minutes.
Add ground turkey and season with salt and pepper, add the minced garlic.
Brown until no longer pink while stirring and breaking up large chunks of meat, drain well and return to pot.
Add stewed tomatoes with juice along with remainder of ingredients.
Bring to a boil, cover and simmer for an hour 1/2 or until veggies are soft.
Flourless Chocolate Truffle Cake


Ingredients:
eggs, sea salt, unsalted butter, rum, pure vanilla extract, light brown sugar, cocoa powder

Directions:
Preheat oven to 350°F Line a 9-inch spring form cake pan with a circle of parchment paper.
Add whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and gently whisk until the chocolate is melted. Remove from heat and add rum or vanilla. Cool to room temperature.
In a large bowl add eggs, sugar and sea salt and beat with an electric mixer until the eggs become fluffy. Slowly add the cream mixture and beat until combined.
Pour the batter into the cake pan and place it on a baking pan. Bake for one hour. The cake may look a bit soft in the middle this is fine. Place the cake on a wire rack and cool to room temperature, then cover and chill for 4 hours or overnight.
Loosen the sides before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao and garnish with berries.
Spruced-up Zatarain's® Jambalaya
Category: soups-stews-and-chili
By Michelle Harris

Spruced-up Zatarain's® jambalaya.

Ingredients:
1 tablespoon olive oil, or as needed
38 ounces andouille sausage, sliced
1  onion, chopped
2 ½ cups water
2 (8 ounce) packages jambalaya mix (such as Zatarain's®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained

Directions:
Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes. Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 860.5
Fat: 53.3 g
Saturated fat: 17.6 g
Carbohydrates: 65.4 g
Sugars: 0.8 g
Dietary fiber: 1.8 g
Protein: 27.8 g
Cholesterol: 102.9 mg
Sodium: 2802 mg
Apple Pie With Fluffy Cream


Ingredients:
unsalted butter, sugar, salt, flour, white wine, apple, sugar, eggs, sugar, vanilla, fresh lemon zest, butter

Directions:
Mix butter, sugar and salt until light and fluffy. Gradually beat in part of flour and all wine and then fold in the rest of the flour. Cover the mixture and place it into the refrigerator for 30 minutes to cool.
Peel the apples, slice them on halves and clean out the seeds. Slightly cut the halves on top and pour the lemon juice over them.
Grease the model for pies with additional butter and heath the oven on 420 degrees.
Roll the pastry and line the model with it. Make sure that the edge is 3 cm high. Fill it with apple halves and sprinkle them with sugar.
Bake for 30 to 35 minutes.
Place eggs sugar and vanilla into a bowl and beat until it is fluffy. Fold in lemon zest and cream. Place the mixture over apples and bake for another 10 minutes.
When the pie is baked place it onto a wire rack to cool.
Blitva (Croatian Swiss Chard Dish)


Ingredients:
swiss chard, potatoes, garlic cloves, olive oil, salt, pepper

Directions:
Bring a large pot of salted water to a boil.
Add peeled and cubed (1/2-1 in cubes] potatoes.
Rinse the Swiss chard, remove tough stems, and cut into 1/2 in strips (or just tear into large pieces].
When potatoes are almost done, add the Swiss chard, and cook all together for an additional 10 minutes (15 minutes if the chard is older].
Sauté garlic on olive oil, and add the cooked drained chard and potatoes to it (you may keep some water so that it looks like a thick soup].
Salt and pepper to taste.
Stir and cook for 1 more minute in order to bring all flavors together.
Oreo Cheesecake Truffles


Ingredients:
cream cheese, chocolate

Directions:
Crush Oreos in a food processor until smooth., Blend in cream cheese., Make balls out of about 1 tablespoon of the mixture., Dip into melted chocolate and let harden., Keep refrigerated.
My Tuna Salad!


Ingredients:
tuna in olive oil, mayonnaise, diced pimento, mustard, salt, fresh black pepper

Directions:
"Combine all ingredients in a medium bowl!"
Tomato and Cucumber Salad With Feta and Honey Mustard Dressing


Ingredients:
green onions, olive oil, white wine vinegar, black pepper, tomatoes, feta cheese, cucumbers

Directions:
To make the dressing: combine oil, vinegar, honey mustard and black pepper to taste; whisk until smooth.
Add in the green onions and mix to combine.
Chill until ready to use.
To serve: stack the tomato slices, then top with feta cheese.
Shake the dressing and drizzle amount desired over the tomatoes (and the cucumbers if desired].
*NOTE* if desired stack tomatoes, then feta cheese in the middle, then top with more tomato slices, making certain to finish with feta cheese on top.
Italian Sausage Bake


Ingredients:
mostaccioli pasta, Italian sausage, butter, flour, ricotta cheese, cottage cheese, sharp cheddar cheese, parmesan cheese, fresh ground black pepper, salt

Directions:
Directions:
Brown Italian Sausage, set aside.
Cook pasta according to directions, drain.
Melt butter on medium in a large pot. Slowly add flour, salt and pepper stirring constantly until smooth then slowly stir in milk. Add all cheeses to flour mixture. Simmer on low until thickened, add more milk if neccessary.
In large casserole dish (10x10]  layer 1/2 pasta then spaghetti sauce, Italian sausage, 1/2 cheesey sauce and remaining pasta. Pour cheesey sauce over top.
Top with parmasean cheese and bread crumbs.
Bake at 350 degrees 30 minutes or until heated through.
Serve with side salad and garlic bread.
T-Bone Steaks with Garlic and Chili Butter


Ingredients:
poblano chiles, anaheim chilies, garlic, olive oil, unsalted butter, chili powder

Directions:
Roast chili over gas flame or under broiler until blackened on all sides.
Place chili in paper bag and let stand until cool.
Peel, stem and seed chili.
Finely chop chili and reserve.
Preheat oven to 375.
toss garlic with 2 T olive oil in heavy small baking pan.
Roast garlic until soft, about 20 minutes; cool.
Peel garlic, reserving oil in pan.
Mash garlic in small bowl.
Add butter, chili powder and hot pepper sauce and blend well.
Mix in chopped chili and oil reserved from garlic.
Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
Season steaks with salt and pepper.
Add to skillet; cook to desired doneness, about 3 minutes per side for rare.
Arrange steaks on platter.
Top steaks with chili butter.
Cheesy Hot Pizza Dip


Ingredients:
cream cheese, mozzarella cheese, parmesan cheese, green peppers, green onions, tortilla chips

Directions:
In a mixing bowl, beat cream cheese and italian seasoning.
Spread in an ungreased 9-inch microwave-safe pie plate.
Combine mozzarella and parmesan cheeses; sprinkle half over the cream cheese.
Top with the pizza sauce, remaining cheese mixture, green pepper and onion.
Microwave, uncovered, on high for 3-4 minutes or until cheese is almost melted, rotating a half turn several times.
Let stand for 1-2 minutes.
Serve with tortilla chips.
Eggplant (Aubergine) Salad/Caviar


Ingredients:
eggplant, tomatoes, green bell pepper, yellow onion, diced tomatoes, red pepper flakes, salt, fresh garlic cloves

Directions:
Chop and caramelize the onions on a skillet (with a little bit of olive oil] over medium heat until they are golden but not burnt.
While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl.
Chop the bell pepper and add to bowl.
Cut the tomatoes and add to bowl.
Take the cooked onions, finely chop them, and add to bowl.
Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat.
The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes.
Place in fridge to cool the salad since it's best served chilled.
Bourbon Stout Yam Waffles


Ingredients:
flour, baking powder, salt, eggs, milk, stout beer, Bourbon, butter, nutmeg, cardamom, ginger

Directions:
Sift together the flour, baking powder and salt.
Beat the egg yolks and mix them with the milk, stout, bourbon, yams, melted butter and spices.
Beat the egg whites until they form soft peaks and fold them into the batter.
Cook like ordinary waffles, following your waffle iron instructions.
Pour on maple syrup.
Sun Nut Bread (bread Machine)


Ingredients:
water, white bread flour, dry milk, salt, butter, honey, sunflower seeds, active dry yeast

Directions:
Place ingredients in bread machine pan in order suggested by manufacturer., Use regular, rapid or delayed time bake cycles.
Slow Cooker Dump and Go Cheesy Chicken
Category: meat-and-poultry
By Chris Mueller

A creamy, Cheddar cheesy soup sauce cooked with chicken and a little seasoning in a slow cooker. This is an easy way to enjoy a great chicken dinner, even when you run out of time!! The trick is do not lift lid while cooking! Make with rice, pasta, or potatoes.

Ingredients:
6  skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
½ cup milk
salt and pepper to taste
1 teaspoon garlic powder

Directions:
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder. Cook on High for about 6 hours. Note: Do not lift lid while cooking!

Prep time: 5 mins
Cook time: 6 hrs
Total time: 6 hrs 5 mins
Yields: 4 to 6 servings

Calories: 320.8
Fat: 12.4 g
Saturated fat: 7.3 g
Carbohydrates: 11.8 g
Sugars: 2.5 g
Dietary fiber: 1.1 g
Protein: 38.9 g
Cholesterol: 112.8 mg
Sodium: 1034.4 mg
Wendys Chili - Swedish Style


Ingredients:
ground beef, tomato sauce, kidney beans, red onion, garlic cloves, celery, tomatoes, brown sugar, cumin powder, chili powder, chipotle paste, black pepper, salt, water

Directions:
Brown ground beef.
Add tomato sauce, kidney beans, onion, jalapenos, garlic cloves, celery, tomatoes, brown sguar, cumin, chili powder, chipotle paste, pepper, salt, and water or chicken stock.
Simmer for 2 or 3 hours over low heat.
Serve in bowls with nachos around and top with shredded cheddar cheese.
Goes well with Swedish Pripps beer or, if needed, Bud will do.
Great for those Sundays (when you wished you'd stayed at home on Saturday] watching tons of movies.
Sage and Lemon Chicken


Ingredients:
boneless skinless chicken breast halves, sage leaves, sage leaves, flour, olive oil, lemon juice, chicken broth, unsalted butter

Directions:
Place chicken breasts between wax paper or plastic wrap and pound to 1/2 inch thickness.
Press 2 or 3 sage leaves on the surface of each breast.
Combine flour,salt and pepper to taste on a plate, and gently dust chicken with the seasoned flour.
Heat olive oil in a medium skillet and add chicken, sage-side down.
Brown for 3 to 5 minutes, then turn over chicken and brown 3 minutes longer.
Set chicken aside and pour off any fat.
Add lemon juice and broth to the skillet and scrape up any browned bits with a wooden spoon.
Return chicken to skillet and simmer for 5 minutes or until heated through.
Place chicken on 2 serving plates then add butter to skillet and swirl to melt.
Spoon sauce over chicken.