xiaoxl/recipe_data huggingface dataset:
Cheeseburger Macaroni Casserole
Category: main-dish
By cspeer1

This taste better then hamburger helper and my kids love it!

Ingredients:
1 (8 ounce) package elbow macaroni
1 pound ground beef
2 (14.5 ounce) cans Italian-style diced tomatoes
salt and ground black pepper to taste
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes. Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese. Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 557.9
Fat: 38.4 g
Saturated fat: 22.3 g
Carbohydrates: 26.8 g
Sugars: 3.4 g
Dietary fiber: 1.7 g
Protein: 24.5 g
Cholesterol: 123.2 mg
Sodium: 571.9 mg
Kathys Boiled Corn on the Cob


Ingredients:
corn, cold water, lemon juice, sugar, butter, salt

Directions:
Place corn into large dutch oven., Cover with unsalted cold water., Add 1 tablespoon of lemon juice and sugar to each gallon of water used., Heat to boiling uncovered, boil 2 minutes., Turn off heat. Let stand in water 10 minutes., Drain well., Add salt and butter.
Banana Coconut Smoothie


Ingredients:
"banana"

Directions:
PLACE all ingredients in blender container; cover. Blend on high speed until smooth.
POUR into tall glasses. Serve immediately.
Pork Roast With Herbed Pepper Rub


Ingredients:
boneless pork loin roast, cracked black pepper, parmesan cheese, dried basil, dried rosemary, dried thyme, garlic powder, salt

Directions:
Pat pork dry with paper towel.
In a small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast.
Place roast in a shallow pan and roast at 350 degrees F for 1 hour to 1 hour and 15 minutes (18-20 minutes per pound], until internal temperature registers 155 degrees F with a meat thermometer.
Remove roast from oven and let rest for 5-10 minutes before slicing to serve.
Serves 6-8, with leftovers.
Oven-Fried Parmesan Chicken


Ingredients:
nonfat milk, parmesan cheese, dried oregano, paprika, ground black pepper, chicken thighs, chicken drumsticks, butter, fresh oregano

Directions:
Preheat oven to 375°F Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.
Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces don’t touch. Drizzle chicken pieces with melted butter.
Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170°F for breasts; 180°F for thighs and drumsticks]. Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.] If desired, sprinkle with fresh oregano.
Asian Chicken Pasta Salad


Ingredients:
low sodium soy sauce, rice vinegar, water, mustard, garlic clove, snow peas, linguine, green onion, fresh bean sprout

Directions:
In a small bowl, blend soy sauce, rice vinegar, water, mustard, seseame oil, garlic, and hot pepper flakes, set aside.
Blanch snow peas in a pot of boiling hot water for 1 minute.  Drain immediately and put into ice cold water. Drain again.  Pat Dry.
Cook pasta or noodle according to package directions. Rinse with cold water and drain well.
In large bowl, stir together pasta, chicken, snow peas, red pepper, green onions, and reserved dressing.  Refridgerate for no less then 30 minutes before eating.
Just before serving, top with bean sprouts if using.
If well chilled, this salad will keep for up to 2 days.
P.S.  I have used shrimp instead of chicken, it's just as yummy!
Creamy Israeli-Style Hummus
Category: everyday-cooking
By Sonya Sargent

Creamy, smooth, and tasty hummus that uses a hint of peanut butter.

Ingredients:
1 (15 ounce) can chickpeas
2 tablespoons olive oil
1 tablespoon peanut butter
2 tablespoons lemon juice
1 teaspoon sesame oil
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon salt
1 clove garlic, minced
1 tablespoon sliced green onions, or to taste

Directions:
Combine 2 tablespoons chickpea liquid and 1 cup chickpeas in a bowl for hummus. Reserve remaining chickpeas and liquid for another use. Combine olive oil, peanut butter, lemon juice, sesame oil, cumin, onion powder, and salt in a blender. Blend until smooth, about 2 minutes. Pour in chickpeas and liquid and blend until creamy, 2 to 5 minutes. Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving. Garnish with green onions to serve.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 cup

Calories: 92.4
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 9.1 g
Sugars: 0.4 g
Dietary fiber: 1.7 g
Protein: 2.4 g
Sodium: 260.2 mg
Cheesy  Potato Cannoli #SP5


Ingredients:
frozen green pea, sharp cheddar cheese

Directions:
In a medium microwave-safe bowl, combine the mashed potatoes and green peas. Microwave 4-5 minutes. Stir in cheddar cheese until cheese melts.
Fill cannoli shells with mashed potato mixture, dividing evenly.
Spread bacon on a plate. Dip tips of cannoli into the bacon bits.
Place on serving platter.
Peachy Keen Cobbler


Ingredients:
sugar, flour, baking powder, cinnamon, allspice, milk, vanilla, butter

Directions:
Preheat oven to 350°F.
Place peaches in bowl, add 1 cup sugar. Stir and set aside for 30 minutes.
Meanwhile,  sift all dry ingredients together in another bowl.
In separate bowl, add vanilla to milk. Stir dry ingredients into milk mixture.
Melt butter and add to milk/flour mixture. Place peach/sugar mixture  in 11"x 8" baking dish. Pour batter over top.
Bake at 350*F. 30 minutes. Then turn up to 400*F. and bake another 15 minutes.
Enjoy!
Crock Pot Pulled Pork BBQ


Ingredients:
boneless pork shoulder, cider vinegar

Directions:
Coat the pork with the rub.  Place in a plastic bag overnight in the fridge.
Next morning, put the juice and vinegar in crockpot and add the pork.
Start the crock on high, turn down to low after an hour and a half.
Cook for 12 to 14 hours total.
Remove the pork and let rest for at least one-half hour.
Shred the pork on a roll with Mutha Sauce (#318384], or your favorite sauce.
Mad Terry's Pickled Mushrooms


Ingredients:
red wine vinegar, onion, salt, dried parsley flakes, prepared mustard, brown sugar, fresh mushrooms

Directions:
Add the first 7 ingredients to a small saucepan and bring to a boil., Add mushroom and reduce to simmer for 5 to 6 minutes., Chill in a covered bowl for several hours, stirring occasionally.
Napa Cabbage and Snow Pea Slaw


Ingredients:
sugar, fresh lime juice, fish sauce, fresh ginger, Chinese cabbage, snow peas, fresh bean sprout, jicama, red bell pepper, green onions, fresh cilantro

Directions:
To prepare dressing, combine first 6 ingredients, stirring with a whisk.
To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes.
Korean Ground Beef and Rice Bowls


Ingredients:
lean ground beef, garlic cloves, brown sugar, reduced sodium soy sauce, ground ginger, crushed red pepper flakes, pepper, cooked white rice, green onion, sesame seeds

Directions:
1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over hot rice and garnish with green onions and sesame seeds.
Salted Caramel Thumbprint Cookies


Ingredients:
butter, egg, pecans, coarse sea salt, kosher salt

Directions:
HEAT oven to 350°F Line cookie sheets with parchment paper, if desired.
COMBINE cookie mix, flour, softened butter, egg and almond extract in medium bowl. Mix with spoon until soft dough is formed.
USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
BAKE 10 minutes. Remake rounded indentation in cookie. Fill with scant 1/2 teaspoon caramel topping. Bake an additional 2 minutes or until lightly browned. Sprinkle caramel with a pinch of coarse salt. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
Spinach, Ricotta and Chickpea 'meatless' Balls


Ingredients:
chickpeas, fresh spinach, ricotta cheese, parmesan cheese, onion, garlic cloves, fresh basil, olive oil, eggs, garlic granules, salt, fresh ground black pepper, herbs

Directions:
Preheat oven to 200° C.
Line a baking sheet with parchment.
Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed.
Mix in eggs and approximately 1/2 the breadcrumbs. If the mixture seems too dry, add a glug more oil. If it seems too wet, add more crumbs, ensuring you save enough to coat balls.
On a plate, combine remaining breadcrumbs and garlic granules
Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls.
Roll balls in crumb mixture to coat.
Place balls on tray and bake for 45 minutes, flipping about half-way through. Balls should be golden brown all over.  Depending on how moist the mixture is they may flatten a little, but will still taste great!
Serve with your favourite pasta, sauce and extra parmesan.
Dilly Beans


Ingredients:
green beans, white vinegar, water, pickling salt, fresh dill, garlic cloves, crushed red pepper flakes, black peppercorns

Directions:
Trim the beans to fit in the jars - you want them to stand up on end. Trim them so you are leaving 1" headspace between the tops of the beans and the top of the jar.
Sterilize 5 wide mouth pint jars by boiling them in water for 10 minutes.
In a large saucepan, combine the vinegar, water, and salt, and bring to a boil. Stir well to make sure all the salt is dissolved. Cover and keep at a low simmer while you pack the jars.
After sterilizing the jars, distribute the spices evenly among them. Place 1 sprig of dill, 1 clove of garlic,1/2 teaspoon of crushed red pepper flakes, 1/4 teaspoon dill seed, and 3 black peppercorns in each jar.
Pack the jars with the trimmed beans, making sure to leave 1" headspace.
Bring the vinegar/water mixture back to a boil, and ladle it into the packed jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any brine which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Low Fat Beef and Mushroom Burgers


Ingredients:
onion, mushrooms, minced beef, mixed herbs, tomato paste, flour

Directions:
Place the onion and mushrooms in a food processor and whizz until finely chopped. Add the beef, breadcrumbs, herbs, tomato paste and seasonings. Process for a few seconds until the mixture binds together but still has some texture.
Divide the mixture into patties ( I sometimes make lots of smaller ones as opposed to a few large ones, as they are easier to cook and stuff into pita bread that way!] and press into burger shapes with lightly floured hands.
Cook the burgers in a non stick frying pan, or under a hot grill , turning once, until evenly cooked.
NB. Please be aware that the mixture is quite soft, so you will need to handle carefully to prevent the burger from breaking up while cooking.
Choc Mint Cheesecake Slice (Bars)


Ingredients:
unsalted butter, caster sugar, eggs, plain flour, dark chocolate, caster sugar, mint, cream cheese, eggs

Directions:
Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.
Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.
Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml] water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.
Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.
Special-K bars


Ingredients:
light corn syrup, sugar, peanut butter, chocolate chips, butter

Directions:
melt together corn syrup and sugar.
turn off heat and add P-nut butter.
stir in cereal.
dump in lightly greased 9x13 in.
pan, pressing lightly with buttered fingers or wax paper.
melt together chocolate chips, buttterscotch chips,and butter in microwave until completely melted.
Spread over bars and allow to cool.
Iced Coffee Latte


Ingredients:
ground coffee, cold water, milk

Directions:
Place coffee in filter in brew basket of coffee maker. Add water to coffee maker; brew.
Cool completely.  Pour coffee into pitcher.  Add milk; stir until well blended.  Serve immediately or refrigerate until ready to serve.
Serve over ice cubes.  Add sugar to taste, if desired.
Bean Hotpot


Ingredients:
olive oil, red capsicums, red chilies, onions, celery, carrot, leeks, garlic cloves, bay leaf, thyme, fennel seed, fenugreek seeds, butter beans, red kidney beans, diced tomatoes, tomato paste

Directions:
In a large stockpot, cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes, until the capsicum has blackened around the edges.
Add the other vegetables (from onions to garlic inclusive], and stir another 5-6 minutes on high heat.
Add the bay leaf and thyme and other spices and cook for another 5 minutes.
Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.
Meatless Mincemeat


Ingredients:
orange, lemon, seedless raisins, tart apples, apple cider, brown sugar, salt, ground cinnamon, nutmeg, cloves

Directions:
Remove seeds from orange and lemon.
Using coarse blade, force fruit through food chopper with raisins and unpeeled apples.
Add cider.
Put in kettle and bring to boil.
Simmer, uncovered, for 15 minutes.
Add remaining ingredients, and simmer for 20 minutes longer, or until thick.
Makes enough filling for three 9-inch pies.
Tomato & Basil Finger Sandwich


Ingredients:
tomatoes, fresh basil, salt, fresh ground pepper

Directions:
A smear of reduced-fat mayonnaise and a little fresh basil allow perfectly ripe tomatoes to shine.
Cut bread into rounds slightly larger than your tomato—a biscuit cutter works well. Spread each slice with 2 teaspoons mayonnaise. Top with tomatoes, basil, salt and pepper.
Pine Nut Hummus


Ingredients:
garlic cloves, kosher salt, garbanzo beans, tahini, fresh lemon juice, olive oil, water, pine nuts, cumin, cilantro

Directions:
On a cutting board mince and mash the garlic to a paste with the salt.
In a food processor puree the garbanzo/chickpeas with the garlic paste, the tahini, the lemon juice, the oil, and water, scraping down the sides, until the hummus is smooth.  Add salt or more lemon juice to taste.
Add water if necessary, to thin the hummus to the desired consistency (it should not be too thick].
Add dashes of hot sauce, 1 cup coarsely chopped cilantro and 2 tablespoons pine nuts.  Pulse the processor a few times to incorporate the nuts and cilantro.
Taste, and adjust seasoning to your taste.
Transfer hummus to a serving bowl, garnish with remaining whole pine nuts and chopped cilantro.  Serve hummus with veggies, pita bread, naan etc.
BBQ Pulled Pork Pizza


Ingredients:
chipotle chiles in adobo, cornmeal, barbecue sauce, pork, monterey jack cheese, sharp cheddar cheese, cilantro

Directions:
Preheat oven to 500ºF. In a small bowl, combine pizza sauce with chipotle purée. Spread sauce mixture evenly on two pizza dough. Add BBQ sauce and spread evenly as well. Place 1 cup meat on each pizza, dispersed evenly.
Add slices of poblano and white onions. Divide cheese onto two pies. Transfer to the preheated oven and bake for 13 to 15 minutes or until crust is golden and cheeses are melted.
Remove from the heat and let it sit 10 minutes before serving.
Portuguese Hard-Boiled Eggs (Ovos Duros a Portuguesa)


Ingredients:
tomatoes, tomato sauce, salt, hard-boiled eggs

Directions:
Cut the tomatoes crosswise in half and remove the pulp.
Season lightly with salt and pepper, and cook in hot oil for a few minutes.
Place a freshly shelled egg in each tomato half and pour over them a little thick tomato sauce or puree.
Bananalicious Banana Muffins


Ingredients:
bananas, white sugar, brown sugar, egg, butter, baking soda, baking powder, salt, cinnamon, flour, walnuts, chocolate chips

Directions:
Preheat oven to 350 degrees.
Grease 12 muffin tins.
Mix the mashed banana, sugar, egg and margarine.
In a separate bowl, mix baking soda, baking powder, salt and flour. (I sift these together to make for a fluffier muffin, but it is not necessary].
Mix wet and dry ingredients all together until just mixed. Being careful not to over-stir!
Fold in walnuts or chocolate chips, if desired.
Pour or scoop batter into greased muffin tins.
Bake in 350 degrees oven for approximately 20 minutes.
Let cool slightly in tins, then remove carefully to a rack to cool completely.
Enjoy!
Coca Cola Goulash


Ingredients:
beef chuck, onions, garlic, paprika, salt, caraway seed, red wine, tomatoes, flour

Directions:
Cut the beef into 1/2-inch cubes discarding the bone and fat.
In a Dutch oven melt the oil andadd the meat stirring to brown on all sides. Remove the meat cubes as they brown.
Saute the onion and garlic in the drippings until they are soft.
Stir in the paprika salt and caraway seeds; cook for 1 minute.
Stir in the meat Coca-Cola wine and tomatoes.
Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender.
In a bowl blend the flour with a little water to make a smooth paste; stir into goulash.
Serve with hot noodles.
Matambre - Argentine Rolled, Stuffed Flank Steak


Ingredients:
red wine vinegar, garlic, dried thyme, cold water, fresh spinach, carrots, hard-boiled eggs, onion, fresh parsley, ground black pepper, coarse salt

Directions:
Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm] of the opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew and fat.
Lay one steak cut side up on a 12x18-inch jelly-roll pan.
Sprinkle with half the vinegar, half the garlic, and half the thyme.
Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
Tie at 1 inch intervals.
Place the matambre in a large casserole or roasting pan along with the beef stock.
Add enough cold water to come a third of the way up the roll.
Cover tightly and bake at 375°F for one hour.
To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
Remove strings and cut into 1/4 inch slices.
Moisten with a little pan liquid, which can also be served on the side.
Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.
Brigadeiros or Chocolate Drops


Ingredients:
sweetened condensed milk, bittersweet chocolate, butter, salt

Directions:
Heat the milk, bittersweet chocolate, butter and salt in a heavy saucepan over medium heat until the mixture thickens, about 15 minutes.  Make sure you keep mixing the pan constantly with a wooden spoon.  When the mixture begins to "dis-glue" from the pan or when you can see the bottom of the pan after scraping the wooden spoon on the bottom of the pan, you know the cooking process is over.
Remove from heat and transfer mixture on a well greased plate.
Let cool for 15 minutes.
Grease your hands well and form 1 inch balls with your hands.  Roll the balls into a plate full of sprinkles.  Cover the ball well with the sprinkles.  You may need to wash your hands in between rolling out these candies, because after a while the mixture will begin clinging to your hands.  Wash out your hands, grease them up again (I just use a spray bottle] and begin rolling again.  Serve in miniature paper liners.
Naan Bread Croutons


Ingredients:
"salt"

Directions:
With the rack in the middle position, preheat the oven to 180 °C (350 °F]. Line a baking sheet with parchment paper.
On the baking sheet, toss the pieces of bread with the butter. Lightly season with salt. Bake for about 12 minutes or until golden brown. Toss a few times during cooking. Serve the croutons warm or cold.
Tips: In Indian cuisine, they often use clarified butter, or ghee. We now find clarified butter more easily in grocery stores.
Chicken Thighs Diablo


Ingredients:
soy sauce, cornstarch, dry sherry, ground ginger, garlic clove, cayenne pepper, chicken thighs, paprika

Directions:
Combine soy sauce & cornstarch in 8" baking dish., Stir well & add sherry, ginger, garlic & cayenne., Place chicken in dish and coat with soy mixture., Cover with wax paper., Microwave on high 6 minutes., Turn pieces over, stir sauce & spoon over chicken., Sprinkle with paprika., Cover again & microwave on high 6-8 minutes., Rest 5 minutes, spoon sauce over chicken & serve.