xiaoxl/recipe_data huggingface dataset:
Yummy Russian Potato Pies!


Ingredients:
warm water, margarine, salt, powdered milk, white flour, whole wheat flour, potatoes, sour cream, salt, onion powder, onion, margarine, sour cream

Directions:
Mix together the warm water, margarine, salt and milk powder. Slowly stir the flour into the liquid ingredients until it makes a soft dough. Spray a medium-sized bowl with vegetable oil spray and place the dough in the bowl. Spray the top of the dough with vegetable oil spray. Cover and let rise in a warm place until double in size.
Divide the dough into 12 equal pieces. Let the dough rest for 5 - 10 minutes. Prepare filling by mixing all ingredients and stirring well. Roll out each piece of dough and put a couple of spoonfuls of filling in the middle of the dough. Add a little sour cream and roll the dough up like little loaves of bread.
Let the loaves rise until double in size. Bake at 350 degrees for 20 - 30 minutes. They should be golden brown. Place on a wire rack and brush a little margarine on top of each little loaf.
In a small skillet heat 1 1/2 Tbsp oil and saute onion a few minutes.  Serve onion on top of the potato pies with a dollop of sour cream.
Famous Hamburger Steak


Ingredients:
lean ground beef, Worcestershire sauce, fresh parsley, garlic cloves, salt, ground black pepper, fresh mushrooms, onion, beef broth, fresh parsley

Directions:
In large bowl, combine ground beef, worcestershire, parsley, garlic, salt and pepper; shape mixture into 5 (1/2-inch thick] patties.
Heat a large skillet over medium-high heat.
Add beef patties, and cooke for 4-5 minutes per side or until browned.
Remove patties from skillet, and set aside.
Drain skillet, reserving 1 T skillet drippings.
In the same skillet, heat reserved drippings over medium high heat.
Add mushrooms and onion, and cook, stirring frequently, for 5-6 minutes, or until tender.
Return beef patties to skillet.
In small bowl, combine consomme, broth, and gravy mix; add to skillet.
Bring to a boil over medium-high heat.
Reduce heat, and simmer for 15 minutes, or until beef patties are cooked through and sauce is thickened.
Serve immediately over hot cooked egg noodles, if desired.
Garnish with fresh parsley, if desired.
Mujadarra (Lentils with Rice)
Category: everyday-cooking
By Deena K Boyd

I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

Ingredients:
14 ounces dry brown lentils
2  carrots, grated
3 tablespoons olive oil
2  onions, thinly sliced
3 cloves garlic, crushed, or more to taste
2 tablespoons water, or more as needed
1 ½ teaspoons ground cumin
¼ teaspoon ground cayenne pepper  (Optional)
¼ teaspoon yellow curry powder  (Optional)
4 cups cooked brown rice, or as needed

Directions:
Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots. Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out. Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 350.3
Fat: 6.6 g
Saturated fat: 1 g
Carbohydrates: 57.2 g
Sugars: 3.4 g
Dietary fiber: 18 g
Protein: 16 g
Sodium: 22.5 mg
Pumpkin, Banana and Chickpea Curry


Ingredients:
onion, garlic cloves, fresh ginger, ground coriander, ground cumin, ground turmeric, ground cinnamon, pumpkin, curry paste, tomato sauce, canned chick-peas, banana, cilantro, parsley, pine nuts

Directions:
Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly.
Heat 2 tbsp of the oil in a saucepan.  Add the onion, garlic, red pepper, ginger and ground spices and fry over a medium heat for 5-6 minutes until the onion is lightly browned. Remove mixture to a bowl.
In the same frying pan, add the pureed tomatoes, chilies and stock  to the onion mixture, and bring  to a boil, reduce heat to low, and simmer gently for 5 minutes.
Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden.
Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender.
Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
Serve immediately.
This would be good served with rice and lentils.
Enjoy!
Serves 3 hungry or 4 otherwise.
Peanut Butter Blender Bread!


Ingredients:
flour, baking powder, nonfat milk, eggs, sugar, salt

Directions:
Heat oven to 350°F., Grease a loaf pan., In a blender, combine milk, peanut butter, eggs, sugar, and salt., Blend for a few seconds., Add into the batter the flour and baking powder., Blend mixture for another few seconds combining well., Pour into the greased pan., Bake for 50-60 minutes.
Tostones (Fried Plantains)
Category: everyday-cooking
By Melanie

A Puerto Rican side, usually served with rice and beans in our family.

Ingredients:
2 cups vegetable oil for frying
3  plantains, peeled and sliced into 1-inch pieces
salt to taste
garlic powder to taste

Directions:
Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices. While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 dozen

Calories: 174.8
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 28.7 g
Sugars: 13.5 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Sodium: 197.4 mg
Salad With Parmesan Cheese (Salata Ma Jibna)


Ingredients:
onion, cabbage, carrot, fresh tomato, olive oil, fresh lemon juice, vinegar, salt, coarse black pepper, garlic clove, parmesan cheese

Directions:
Toss salad ingredients together in a large salad bowl.
Whisk together dressing ingredients and drizzle over salad, tossing lightly again.
Serve in small bowls sprinkled with mashed garlic and Parmesan cheese.
Colombian Pineapple Custard


Ingredients:
fresh pineapple, caster sugar, eggs, sugar, lime, juice of

Directions:
Put the pineapple in a blender or food processor and process till smooth.
Scrape the puree into a pan and add the sugar.  Heat till just boiling and simmer for 5 minutes or till reduced by one third.
The mixture should be thick but not jam-like, so add a little water if it is too thick.
Transfer to a bowl to cool.
Make the caramel:
Place the sugar in a heavy pan over medium heat.  As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.
Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.
Immediately stir in the lime juice, taking care not to burn yourself.
The hot caramel will spit when the lime juice is added, but this will stop.
Divide the caramel among six remekins and turn them so that they are coated evenly.
Preheat the oven to 350.  Stir the eggs into the cool pineapple mixture.
Divide the mixture equally among the ramekins.
Place the molds in a roasting pan and pour in warm water to come halfway up their sides.
Cover with foil and bake for 45 minutes, till set.  Allow to cool.
Just before serving, unmold the custards directly onto the dessert plates.  Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.
Greek Nectarine Preserves


Ingredients:
nectarines, water, sugar, brandy, vanilla, lemon juice

Directions:
Peel and seed nectarines; cut into chunks.
Boil in water until soft; add sugar; stir and watch to prevent burning.
Cook 30 minutes.
Last 5 minutes add brandy, vanilla, and lemon juice
Pour in hot sterile jars;seal.
Kielbasa Biscuit Pizza


Ingredients:
kielbasa, Polish sausage, mushroom stems and pieces, green pepper, mozzarella cheese, cheddar cheese

Directions:
Separate biscuits: cut each biscuit into fourths.
Arrange in a greased 13-in. x 9-in. x 2-in. baking dish (do not flatten].
Bake at 375 degrees for 12-15 minutes or until biscuits begin to brown.
Spread spaghetti sauce over biscuit crust.
Sprinkle with sausage, mushrooms, peppers and cheeses.
Bake for 20-25 minutes or until bubbly and the cheese is melted.
Let stand for 5 minutes before cutting.
Mexican Side Dish


Ingredients:
tomatoes, corn, kidney bean, onion, cumin, salt, pepper

Directions:
"In a large skillet-heat oil and saute fresh jalapeno with onion,cook till soft-add rest of ingredients and simmer 30 minute."
Sausage Sandwich


Ingredients:
ketchup, butter

Directions:
spread butter on one side of bread., place sausage in diagonally., squirt ketchup over., bring two opposite corners together., and eat.
Meatball Pie


Ingredients:
potatoes, peas, onion, sour cream, flour, parsley

Directions:
put 1 pie crust in pie pan.
cook potatoes in beef stock with onion and parsley.
when soft  mix the flour into the sour cream and add to stock will be thick  you want it tight.
in bottom of pie shell add the defrosted meatballs  add peas.
add coleslaw mix.
then add potato mixture over the top.
top with other pie crust.
bake 400  for 30 minutes until golden brown.
Egg Drop Soup W/ Hot and Sour Variation


Ingredients:
water, chicken bouillon cube, egg, cornstarch, cayenne pepper, sugar, soy sauce, apple cider vinegar

Directions:
Boil 2 cups water and add the bullion cube.
For hot and sour variation add the additional ingredients now.
Beat the egg in a bowl and drop it into the boiling broth a spoonfool at a time. Stir the soup between each egg drop.
To thicken the soup mix 1 Tbsp corn starch in a little water. slowly add it to the soup mixture while stirring. Bring soup mixture back to a boil.
Avocado & Lime Black Bean Salsa


Ingredients:
sour cream, cheddar cheese, green onions, avocados, canned black beans

Directions:
Sprinkle mashed avocado with lime juice.
Layer avocado and beans on the bottom of a serving dish.
Mix onions, sour cream, cheese and salsa together.
Spoon mixture over avocado and black beans and serve with Tostitos® Hint of Lime Tortilla Chips.
This recipe was shared by Tostitos®.
Air Fryer Spicy Bay Scallops
Category: seafood
By Soup Loving Nicole

These spicy scallops are good on their own or can be served in lettuce wraps, tacos, salads, served over rice, pasta, etc. Serve with lemon wedges if desired.

Ingredients:
1 pound bay scallops, rinsed and patted dry
2 teaspoons smoked paprika
2 teaspoons chili powder
2 teaspoons olive oil
1 teaspoon garlic powder
¼ teaspoon ground black pepper
⅛ teaspoon cayenne red pepper

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Combine bay scallops, smoked paprika, chili powder, olive oil, garlic powder, pepper, and cayenne pepper in a bowl; stir until evenly combined. Transfer to the air fryer basket. Air fry until scallops are cooked through, about 8 minutes, shaking basket halfway through the cooking time.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 178.8
Fat: 3.8 g
Saturated fat: 0.4 g
Carbohydrates: 7.2 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 28.9 g
Cholesterol: 68.5 mg
Sodium: 340.7 mg
No Bake Energy Balls
Category: appetizers-and-snacks
By Kayla Janis

Easy and quick. Make as breakfast bites for the whole week! Store in an airtight container and refrigerate for up to 1 week.

Ingredients:
1 cup old-fashioned oats
½ cup peanut butter
½ cup ground flax seed
½ cup chocolate chips
⅓ cup honey
1 tablespoon chia seeds  (Optional)
1 teaspoon vanilla extract

Directions:
Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes. Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

Prep time: 10 mins
Total time: 40 mins
Yields: 20 balls

Calories: 113.7
Fat: 6.5 g
Saturated fat: 1.6 g
Carbohydrates: 12.6 g
Sugars: 7.7 g
Dietary fiber: 2.3 g
Protein: 3.1 g
Sodium: 31.8 mg
Incredible and Easy Taco Dip!


Ingredients:
fat free sour cream, salsa, green chilies, monterey jack cheese, monterey jack pepper cheese

Directions:
Mix refried beans, taco seasoning and 1-2 T salsa.
Spread in bottom of 13 x 9 inch pan.
Spread sour cream on top of refried beans - take all the way to edges.
Sprinkle corn on top of sour cream.
Spread guacamole on top of corn and sour cream - take to edges of pan.
Spread remaining salsa on top of guacamole - take to edges of pan.
Sprinkle chiles on top of salsa.
Cover entire dish with shredded cheese. Feel free to use whatever blend you prefer.
Sprinkle sliced olives on top.
Cover with plastic wrap and put in refrigerator.
Take it out of fridge approximately 1/2-1 hour prior to ready to eat. Serve with tortilla chips.
Spicy Meatloaf


Ingredients:
tomato sauce, diced green chilies, egg, onion powder, garlic powder, ground beef, salt, pepper

Directions:
Preheat oven 375°F.
Heat hot tomato sauce in saucepan over medium heat until slightly thickened; let cool.
In a bowl, add 3/4 of the diced onion and 3/4 of the cooled tomato sauce.
Add remaining ingredients to the bowl; mix well.
Load meat into loaf pan.
Pepper the top of loaf, add remaining onion; pour remaining tomato  sauce on top.
Cover with foil and bake 1 hour.
Easy Baked Veggie Pasta With Goat Cheese


Ingredients:
dry pasta, alfredo sauce, pesto sauce, zucchini, mushrooms, onion, garlic cloves, spinach, olive oil

Directions:
While pasta is cooking, saute onions and garlic for 3o seconds, then add zucchini, mushrooms and cook till tender. Season with oregano, salt and pepper if you prefer.
Add spinach 1 minute before done.
Stir in sauces and simmer until pasta is ready.
Mix pasta, veggies and sauces and transfer to casserole dish.
Add liberal amounts of goat cheese to taste (the herb coated stuff is great].
Bake in oven at 350-400F for 30 minutes and serve.
Can be made the day ahead and heated at potluck.
Spicy Thai Tofu Curry


Ingredients:
curry powder, kashmiri chili powder, cayenne, dried lemongrass, ginger, garlic cloves, tamari, leek, purple sweet potato, firm tofu, bamboo shoots, snow peas, green bell pepper

Directions:
In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
Bring to a simmer and cook, stirring occasionally, for 10 minutes.
Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
Stir in cashew milk and bamboo shoots.
Bring to a low boil and cook for 1 hour, stirring occasionally.
Add snow peas and green pepper, cook 5 minutes.
Remove from heat and stir in baby spinach.
Serve over rice.
Tom's Tuner Salad


Ingredients:
tuna, celery, onion, mayonnaise, elbow macaroni, peas, pepper, salt

Directions:
Boil water, add macaroni, cook until done. Drain and mix everything in a big bowl.
TA,,DAAAAAA! It's that simple :] and it is good.
You may want to season to your liking afterwards, I'm thinking next time I'm going to chop up a pickle or 2. I like to live on the edge like that! I'll keep you posted.
Time to chow down.
Hey, if you haven't chopped up the onion,celery, you better do that, and I would suggest using a butter knife. I would hate the see someone of that caliber get hurt.
Remember, always tighten up the chin strap, nothing worse than having your helmet hitting the dirt when your not in it.
Chicken Ramen Bowl
Category: soups-stews-and-chili
By Tonja Engen

The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg – my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.

Ingredients:
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
½ cup rice vinegar, or to taste
½ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon sriracha sauce
4 cups low-sodium chicken broth
1 cup water
1  cooked chicken breasts, shredded
¾ pound baby bok choy, quartered lengthwise
3 (3 ounce) packages dried ramen noodles
1 tablespoon vegetable oil
4  eggs
1  jalapeno pepper, sliced, or to taste
2  green onions, chopped, or to taste
¼ cup chopped cilantro, or to taste

Directions:
Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes. Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking. While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes. Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half. Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 268.3
Fat: 11.7 g
Saturated fat: 3.2 g
Carbohydrates: 18.9 g
Sugars: 6.7 g
Dietary fiber: 2.5 g
Protein: 21 g
Cholesterol: 208.4 mg
Sodium: 2031.9 mg
Creamy Chicken Pesto Linguine


Ingredients:
linguine, onion, garlic, olive oil, boneless skinless chicken breasts, garlic powder, black pepper, pesto sauce, half-and-half, parmesan cheese

Directions:
Saute onion and garlic in oil in skillet.
Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
Cook over medium heat until thickened.
Drain cooked linguine and serve chicken and sauce over top.
Sprinkle with additional Parmesan cheese, if desired.
Split Pea Soup, Vegetarian, Easy


Ingredients:
vegetable broth, onion, butter, carrots, water

Directions:
Rinse and pick through peas to remove any unpleasant bits.
Bring 2 cans vegetable broth to boil in large saucepan.
Meanwhile, sauté onion in butter until just translucent, not soft.
Add split peas and cooked onion to broth.  Cook about 1 hour till peas are very tender, adding more vegetable broth as needed.  You do not want too much broth.
In a separate pan, cook carrots in water till tender. Chop into fine pieces.
When split pea mixture is soft, purée in a blender or food processor till it is creamy and smooth.
Return to pan and add finely chopped carrots.
Heat through and serve.  Soup should be very thick and creamy.
Lentil Tomato Soup from Taste of Home


Ingredients:
water, carrots, onion, dried lentils, tomato paste, fresh parsley, brown sugar, white vinegar, dried thyme, dill weed, dried tarragon, pepper, fresh kale, garam masala

Directions:
In a large saucepan, combine the water, carrots, onion and lentils; brng to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender.  Stir in the remaining ingredients; return to a boil.  Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
You can add one, two or all three of the options listed below:
Punch up the protein.  Meat-eaters won't get the health benefits of this soup unless they eat it.  Add 1/2 lb. sliced cooked turkey sausage to satisfy them.
Adding kale, a true superfood, can keep your immune system strong.  Add 3 cups of chopped fresh kale in the last 5 mintues of cooking to turn this into a super soup.
Go spicy.  If you are felled by a cold, add a sinus-clearning kick with 3/4 teaspoons of garam masala, an Indian spice blend found at supermarkets.  It' typically made from cardamom, cloves, mace, cinnamon, cumin, fennel, pepper and fenugreek.  It comes with iffering heat levels, so ask for a spicy one.
Val's Pumpkin Scones
Category: bread
By valc

Pumpkin pie in a scone - very tasty! I make this free-form without using cutters.

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup butter
½ cup raisins
1 cup canned pumpkin
1  egg
2 tablespoons buttermilk
1  egg white, beaten  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture. Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 14 scones

Calories: 149.4
Fat: 4 g
Saturated fat: 2.3 g
Carbohydrates: 26.7 g
Sugars: 11.5 g
Dietary fiber: 2.1 g
Protein: 3.2 g
Cholesterol: 20.5 mg
Sodium: 235.7 mg
Stuffed Bread


Ingredients:
onion, garlic cloves, bacon, sauerkraut, caraway seed, brown sugar, smoked sausage, swiss cheese, egg, poppy seed

Directions:
Cook bacon until lightly brown, then add the chopped onion and minced garlic.
When onion is glossy looking, add sausage, sauerkraut, caraway seeds, brown sugar; let it cook for 5-10 more min , stirring often so it doesnt stick.
Spray the baking sheet with cooking spray, and unfold the dough on it. Place the filling in the middle of the dough, place the cheese on it and then close it up.
Beat the egg, and brush the dough with it. Sprinkle the top with poppy seeds.