xiaoxl/recipe_data huggingface dataset:
Asparagus, Leek, and Potato Soup
Category: soups-stews-and-chili
By KendraVanHam

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this!  It is also a great way to use almost-expired vegetables in your veggie drawer!

Ingredients:
3 tablespoons butter
1 bunch asparagus, ends trimmed and stalks cut into small pieces
4 medium leeks, sliced, white parts only and thoroughly washed
2 medium red potatoes, peeled and diced
1 large shallot, thinly sliced
2 cloves garlic, freshly minced
3 tablespoons all-purpose flour
2 cups warm water
1 (14.5 ounce) can low-sodium chicken stock
1 cube chicken bouillon
4 tablespoons sour cream, or as desired
1 pinch paprika, or to taste
ground black pepper to taste

Directions:
Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes. Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes. Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 305.3
Fat: 12.6 g
Saturated fat: 7.7 g
Carbohydrates: 43 g
Sugars: 7.5 g
Dietary fiber: 6.2 g
Protein: 9.1 g
Cholesterol: 31.1 mg
Sodium: 437 mg
Redi-Burger Patty Melt


Ingredients:
fat-free swiss cheese, sweet onion, vegetable broth, water, butter, margarine

Directions:
Slice Redi-Burger into 8 equal patties. Spray non-stick skillet with cooking spray and fry Redi-Burger over medium heat until lightly browned on each side (approx. 3 minutes on each side].  Remove patties from skillet and sauté sliced onion in skillet until lightly browned.  Add vegetable broth cover skillet.  Steam onions until tender.
Assemble sandwiches by placing 1 slice of Redi-Burger and 1 slice of cheese on slice of rye bread. Top with onions and another slice of rye bread.  Lightly butter outside surfaces of bread and fry in skillet over medium heat until both sides of bread are toasted and cheese has melted.  Serve immediately.
Bannock


Ingredients:
all-purpose flour, baking powder, sugar, salt, bacon fat, water, milk

Directions:
In a large bowl, mix flour, baking powder, sugar and salt.
In a medium cast-iron frying pan, melt the fat and add water or milk, combining them.
Pour the water (or milk] and fat into the flour mixture and mix thoroughly with a fork. If the dough is too dry, add more liquid.
Turn dough out onto a floured surface on the kitchen counter. Knead it for at least 3 minutes until it feels firm and the fat is evenly blended.
Transfer the dough to the frying pan and pat it out to about 2 cm (3/4”] thickness. Poke it all over with a fork.
Place the frying pan in the oven and bake the bannock at 180°C (350°F] for 45 minutes to an hour, until it is golden brown. Serve hot. Spread with butter or strawberry jam and eat warm.
Tips: You can also divide the dough into five portions, stretch over a long thin stick and cook over a grill or campfire. Cook until bread is brown and cooked through. Sprinkle with sugar for a sweet treat, or top with cheddar for a cheesy version.
Sweet Potato Fries With Chile Salt


Ingredients:
sweet potatoes, ketchup, cranberry sauce, kosher salt, red pepper flakes, Splenda granular, black pepper, ground ginger, cayenne pepper

Directions:
Preheat oven to 425°F.
Spread sweet potato fries in a single layer on a baking sheet.
Bake for 35-45 minutes or until potatoes are golden and crispy, turning several times during cooking to ensure even browning.
Thinner or thicker potatos may require more or less time, so check them rather than just relying on cooking time.
When done, immediately sprinkle with chile salt.
Serve hot with ketchup or thin cranberry sauce for dipping.
Garbanzo Salad


Ingredients:
garbanzo beans, orange bell pepper, green pepper, red onions, garlic, ground cumin, olive oil, red wine vinegar, cayenne pepper

Directions:
Toss everything together in a salad bowl and serve.
Another variation is to add a 1 lb box of cooked and cooled pasta to the salad.  Prepare the same way, and toss all together.
Seafood Soup With Garlic,rosemary Bread


Ingredients:
minced garlic cloves, celery, carrots, potatoes, frozen corn kernels, portabella mushrooms, butter, all-purpose flour, white wine, tomato paste, fresh thyme, creme fraiche, parsley, ground nutmeg, salt, pepper

Directions:
First finely dice all the veggies, except the potatoes witch need to be about 1 cm cubes,and the mushrooms (you can use champignon if you like it better] witch will be sliced lengthways, then mince the garlic and chop your parsley and set aside.
Mix wine with tomato paste and fish stalk.
Melt butter,in a heavy bottom large pan, and gently cook all the vegetables, for about 12 to 15 minutes, stirring occasionally, then add the flour, and mix well, making sure that no lumps form , and cook for 2 more minutes, after witch you add the wine mixture, and let it simmer for a few minutes until the alcohol from the wine has evaporated.
Now you can season the soup with salt,pepper, ground nutmeg and fresh thyme to taste,( start adding little by little, specially since nutmeg and thyme have pretty strong flavors, you can always add more ].
At this point add the seafood mix and the creme fraiche, cook for another 5 to 7 minutes, turn of the heat, and add the chopped parsley.
Serve warm with a few garlic rosemary grilled bread and a some lemon wedges, Bon Appetite .
Gluten-Free Banana Bread
Category: bread
By kathy

Yummy!

Ingredients:
1 teaspoon margarine, or as needed, softened
¾ cup almond milk
1 tablespoon vinegar
1 ¼ cups rice flour
½ cup brown sugar
¼ cup amaranth flour
¼ cup soy flour
¼ cup flax seed meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 large bananas, mashed
1  egg, beaten
1 tablespoon coconut oil, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square metal baking dish with margarine. Mix almond milk and vinegar together in a cup. Mix rice flour, brown sugar, amaranth flour, soy flour, flax seed meal, baking powder, baking soda, and sea salt together in a large mixing bowl. Beat bananas, almond milk mixture, egg, and coconut oil together in a separate bowl; add to rice flour mixture and stir until dry ingredients are completely moistened. Spread the mixture into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 8-inch square pan

Calories: 223.4
Fat: 4.9 g
Saturated fat: 1.9 g
Carbohydrates: 41.4 g
Sugars: 16.9 g
Dietary fiber: 2.7 g
Protein: 4.6 g
Cholesterol: 20.7 mg
Sodium: 420.7 mg
Rigatoni and Sausage Bake


Ingredients:
rigatoni pasta, Italian sausage, onion, mozzarella cheese, ricotta cheese, parmesan cheese

Directions:
Preheat oven to 400 degrees.
Cook pasta according to package directions and drain.
Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
Cut sausage into thin slices.
In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
Cover with foil and bake for 30 minutes or until hot and bubbly.
Cheesy Baked Eggs
Category: breakfast-and-brunch
By Hammertime

This basically is eggs, on top of cheese, on top of cheese, on top of eggs making an interesting concoction of eggs, cheese, and flour. To add a little extra kick, add a small can of diced chiles or jalapenos into the mix. Serve with sour cream, salsa, and green taco sauce.

Ingredients:
1 tablespoon butter, melted
12  eggs, beaten
1 pound shredded pepperjack cheese
1 (16 ounce) container cottage cheese
½ cup all-purpose flour
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter. Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish. Bake in the preheated oven until eggs are completely set, about 1 hour.

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

Calories: 428.3
Fat: 29.7 g
Saturated fat: 15 g
Carbohydrates: 10.1 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 29.4 g
Cholesterol: 350.5 mg
Sodium: 1095.3 mg
Banana-Wheat Germ Muffins (Vegan)


Ingredients:
soymilk, apple cider vinegar, bananas, canola oil, pure vanilla extract, whole wheat pastry flour, wheat germ, cinnamon, baking powder, salt

Directions:
Preheat the oven to 375°F Lightly grease a 12-cup muffin tin with cooking spray (or use foil muffin liners--much easier].
Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.
Meanwhile, mash the bananas in a large mixing bowl. Add the soy milk mixture to the bowl along with the oil, sugar, and vanilla, and mix well.
In a separate bowl, mix together the flour, wheat germ, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir the ingredients, until all the dry ingredients are just moistened (do not over-stir!].
Fill the muffin cups three-quarters full and bake for 22 minutes. Remove from the oven and, once cool enough to handle, transfer to a cooling rack to cool the rest of the way. You can also serve them warm.
AMISH/ Mennonite Dried Beef Gravy MMMMMmmm


Ingredients:
butter, flour, milk, black pepper

Directions:
Melt butter in skillet., Tear the dried beef into small pieces & stir into the butter., Brown meat lightly., Stir in flour., When flour is dissolved into butter, add milk, stirring constantly., Cook over low heat until the mixture thickens.
Brisket Wiith Sweet Potatoes (Crock Pot)


Ingredients:
beer, cornmeal, cumin, cinnamon, salt, chipotle pepper, garlic cloves, dried ancho chile powder, beef brisket, sweet potatoes

Directions:
In a large (6 quart] slow cooker, combine the first 8 ingredients (beer - garlic].
Rub the brisket with the chile powder, place in slow cooker, turning to coat. Cover and cook on high for 6 hours.
Add potatoes and cook for 3 hours or until meat is tender.
Remove meat and potatoes, skim fat from sauce in slow cooker.Keep sauce in slow cooker.
Slice meat and potatoes and return to slow cooker. Can be kept on warm for another 2 hours.
Colombian Rice


Ingredients:
onion, rice, water, salt

Directions:
Put 1/2 inch oil in bottom of pan.
Add onions; fry for a couple of minutes.
Add fideos which are like vermicelli.
Cook until the fideos are butterscotch colored; do not burn.
Wash rice.
Add rice and water to the pan; add salt; taste water to make sure flavor is right.
Cook on medium heat, uncovered, stirring frequently, until all the water is absorbed.
Cover and simmer on lowest heat until the bottom is browned but not burned.
Sugar Hill Blueberry Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, salt, eggs, plain low-fat yogurt, unsalted butter, light brown sugar, old fashioned oats, frozen blueberries, sugar

Directions:
Line a muffin tin with muffin-cup liners -- the recipe won't work without them.
Combine flour, baking powder, baking soda, and salt in a small bowl and set aside.
In a large bowl, beat the eggs with the yogurt until thoroughly combined.
In a medium saucepan over medium heat, melt together the butter and brown sugar.
Beat this mixture into the egg mixture and stir in the oats.
Fold in the flour mixture and then the blueberries.
Fill the muffin cups 2/3 full.
Drop a generous pinch of sugar onto the top of each muffin.
Bake 20-25 minutes at 375 degrees and cool for 5 minutes before removing from pan.
Finish cooling the muffins (in their papers] on a wire rack.
Better Than Grandma's Banana Bread


Ingredients:
all-purpose flour, sugar, brown sugar, baking soda, salt, granola cereal, cinnamon, bananas, plain yogurt, vanilla yogurt, eggs, butter, vanilla extract

Directions:
Preheat oven to 350°F.
Mix first six ingredients in a large bowl.
Melt butter and set aside to cool.
If the bananas aren't overripe, slice and add to butter in a saucepan while it melts and the will soften and be easier to mash.
Lightly beat 2 eggs in a medium size bowl and add the yogurt, vanilla, banana and butter and mix.
Carefully fold banana mixture into the dry ingredients with a rubber spatula until mixture is combined. do not overmix.
Pour mixture into a greased 9x5x3 regular loaf pan or a greased and floured non-stick loaf pan.
Bake at 350°F for 55 minutes or until toothpick comes away clean on lower middle oven rack.
Cool for 10 minutes before moving to wire rack.
Serve warm or at room temperature.
Beef and Potato Pie
Category: main-dish
By Spongy

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
½  onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2  10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

Directions:
Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C). Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes. Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool. Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk. Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 519.1
Fat: 26.8 g
Saturated fat: 7.5 g
Carbohydrates: 46.1 g
Sugars: 4.4 g
Dietary fiber: 4.9 g
Protein: 20 g
Cholesterol: 35.4 mg
Sodium: 527.4 mg
Avocado Salsa


Ingredients:
whole kernel corn, sliced ripe olives, red bell pepper, onion, garlic cloves, olive oil, lemon juice, cider vinegar, fresh cilantro, salt, ground black pepper, avocados

Directions:
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, cilantro, salt and pepper.
Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.
**Cook time does not include 8 plus hours of refrigeration time.
Oreo Milkshake


Ingredients:
cookies & cream ice cream, milk, white sugar, vanilla extract

Directions:
"First grab Cookies n' Cream ice cream and put 2 cups of it into blender. Next put the 7 Oreo cookies into the blender. Then pour 1 3/4 cups of milk into blender. Then add 3 Tablespoons of white sugar into blender. Finally add 1 teaspoon of vanilla extract into the blender. Turn blender on LOW for 30 seconds, then switch blender to HIGH for 15 seconds. ENJOY!"
Banquet Crispy Fried Chicken (Copycat)


Ingredients:
chicken, water, water, fine sea salt, Accent seasoning, fine sea salt, ground black pepper, ground sage, ground ginger, sweet paprika, leaf thyme, ground fennel, ground allspice, ground mustard, cayenne pepper, garlic powder, onion powder, cornstarch, all-purpose flour, warm water, vegetable shortening

Directions:
RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
GRIND soya granules (texturized soy protein] in a clean spice mill or coffee grinder (preferably, grind in two batches], until 4 tablespoons are yielded; GRIND any other seasonings that need to be ground, separately (grind as finely as possible -- especially fennel seeds].
MEASURE the BREADING ingredients into a large bowl except the flour and cornstarch; BLEND mixture well using a whisk; BREAK up any clumps if present using the back of a spoon; MIX in 3 1/2 cups pre-sifted all-purpose flour plus 1/2 cup packed cornstarch, using the whisk to blend well.
POUR 2 quarts warm water into a large container for the WATER WASH.
REMOVE chicken from the BRINE using tongs.
DIP each breaded portion chicken at a time into the BREADING until evenly coated.
DIP chicken into the WATER WASH, followed with the BREADING again; REMOVE double-breaded chicken with tongs and place on a rack; ALLOW chicken to rest and absorb breading for a few minutes.
PREHEAT manufacturer's recommended amount of frying fat in deep-fryer to 315°F (OR] preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (maintain, using a deep-fryer thermometer to gauge].
ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time]; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration]; FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done].
DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried; SERVE and enjoy!
Frozen Irish Coffee


Ingredients:
sugar, heavy cream

Directions:
Mix all ingredients, except whipped cream, in a blender until smooth., Pour into a mug and top with whipped cream.
Chocolate Batter Bread (Bread Machine)


Ingredients:
butter, margarine, sugar, eggs, milk, chocolate chips, all-purpose flour, baking powder, salt

Directions:
Mix eggs and milk in separate bowl. Set aside.
Mix flour, baking powder, salt, and cocoa in another bowl.
Add all ingredients to the bread pan in order listed above, beginning with butter, then sugar, then egg mixture, then chocolate chips, then flour mixture.
Place bread pan into the bread machine and select batter bread function.  Your batter bread will be done in 2 hours.
Honey Nut Cake


Ingredients:
hazelnuts, honey, eggs

Directions:
Preheat the oven to 175°C
Finely chop the hazelnuts and apple. Mix the nuts, apple and.
honey in a bowl.
Whisk in the eggs. Spread the mixture into a large circle on a greased baking tray.
Bake on the middle shelf for approximately 15 minutes.
Slow-Cooker Beef Mushroom Barley Soup


Ingredients:
beef chuck, tomato sauce, mushrooms, pearl barley, black pepper, water

Directions:
In slow cooker, combine all ingredients., Cover and cook on low setting for 5-6 hours.
Salsa


Ingredients:
tomatoes, garlic, mild green chilies, fresh cilantro, basil, fresh parsley, red wine vinegar, lemon juice, lime juice, ground cumin, honey, avocado

Directions:
Bring a large pot of water to a rolling boil.
Add tomatoes and scald for 2 minutes.
Drain.
Submerse immediately in a bowl of cold water and ice and let sit for a few minutes.
Remove skins and discard.
Remove stem core and discard.
Cut tomatoes in small chunks and discard seeds and juice.
In a large pot, add all ingredients.
Bring mixture to a boil.
Over medium-high heat, cook for about 5 minutes, stirring frequently.
Strain off any excess liquid.
If desired, puree half the batch to make a smooth salsa.
If desired, add 8 tablespoons of chunky salsa to a ripe avocado to make guacamole.
Truffled Roasted Mushrooms on Garlic Polenta


Ingredients:
milk, garlic, ground black pepper, sea salt, cornmeal, shiitake mushroom, Fontina cheese, fresh basil

Directions:
Preheat oven to 500°F
Bring milk, garlic, pepper and salt to a boil over medium heat. Slowly whisk in cornmeal, stirring occasionally for about 10 minutes. Transfer to a small sheet pan and smooth with a spatula. Set aside to cool.
Toss mushrooms with truffle oil, salt and pepper on a large sheet pan. Roast until tender, 7 to 10 minutes.
Use a 2-inch round cookie cutter to cut polenta into rounds. Sear both sides in a hot pan over high heat for 1 minute.
Arrange polenta rounds on a platter and top each with roasted mushrooms. Grate cheese over tops. Garnish with basil and balsamic glaze.
Serve at room temperature.
Tarragon and Spice Deviled Eggs
Category: appetizers-and-snacks
By Jason Warne

No holiday meal is complete without deviled eggs. These are a great twist on the classic.

Ingredients:
12  eggs
⅓ cup mayonnaise
3 tablespoons prepared horseradish, or to taste
1 ½ tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons sweet pickle juice
2 teaspoons cider vinegar
salt and ground black pepper to taste
4 teaspoons chopped fresh tarragon
2 teaspoons minced green onion (white part only)
1 pinch paprika
24  fresh tarragon leaves, or as needed

Directions:
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag. Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 24 deviled eggs

Calories: 61.5
Fat: 4.9 g
Saturated fat: 1.1 g
Carbohydrates: 1.1 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 94.2 mg
Sodium: 82.1 mg
Jo's Rosemary Bread
Category: bread
By Jo Lager

This bread has a great flavor. It is moist, light and has a crispy crust.

Ingredients:
1 cup water
3 tablespoons olive oil
1 ½ teaspoons white sugar
1 ½ teaspoons salt
¼ teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 tablespoon dried rosemary
2 ½ cups bread flour
1 ½ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Prep time: 10 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 1 - 1 1/2 pound loaf

Calories: 137.5
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 21.6 g
Sugars: 0.6 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Sodium: 291.7 mg