xiaoxl/recipe_data huggingface dataset:
Roasted Red Potatoes


Ingredients:
baby red potatoes, olive oil, fresh rosemary

Directions:
Preheat oven to 425°F.
Toss potatoes, oil, and rosemary on a rimmed baking sheet.  Spread out potatoes in a single layer, and season with salt and pepper.
Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside (about 30 minutes].
Old Time Egg Custard
Category: desserts
By MandaSuthrnChf

This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.

Ingredients:
8  eggs, beaten
2 cups white sugar
1 gallon whole milk
1 tablespoon vanilla extract

Directions:
Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla. Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 16 servings

Calories: 281.2
Fat: 10.4 g
Saturated fat: 5.3 g
Carbohydrates: 36.3 g
Sugars: 36.3 g
Protein: 11 g
Cholesterol: 117.4 mg
Sodium: 132.7 mg
Persian Apricot Rice Pudding


Ingredients:
brown rice, cornstarch, water, milk, sugar, vanilla extract

Directions:
Have a 1qt.
shallow bowl handy.
Put the rice in blender,blending until fine.
Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
Pour the drained apricots in blender,and blend until smoothy.
Add just enough milk to total 4 cups (approximately 2 cups milk.].
Pour into a small saucepan& add sugar& the rice mixture.
Over medium heat,stir constantly,until it comes to a boil.
Cook and stir for 5 minutes.
Remove from heat& stir in extracts.
Stir to blend.
Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
When pudding is cold,serve.
Bacon Wrapped Chicken Breasts Stuffed With Prosciutto and Smoked


Ingredients:
skinless chicken breasts, pesto sauce, prosciutto, smoked mozzarella cheese, bacon, bacon

Directions:
Get your charcoal going!
Use a gallon freezer bag to pound out the skinless chicken breasts one at a time.
Lay the chicken breast with the inside side up (meat is more porous], apply a layer of pesto, prosciutto, then thin sliced cheese.
Start at narrowest end of breast and roll it up.  Wrap with bacon (3-4 slices each].  Be sure to use a little tension while wrapping and cover the seams and ends.
Over direct heat on grill, do a quick sear on all four sides (3-4 minutes on each side for a grill at 375 degrees].  The bacon fat will catch on fire if you leave your grill lid up so turn the breasts and close the lid immediately.
Move them over to indirect heat, add your smoking wood (I used hickory and mesquite] and smoke for about 40 minutes (see second photo].  With the smoke rolling, grill should be about 325 degrees. Internal temp of chicken-165 degrees.
Finish off back over on the direct heat for a couple minutes on each side to crisp up the bacon. Let rest for 10 minutes and serve!
Best Ever Pecan Pie Bars


Ingredients:
unsalted butter, granulated sugar, eggs, pure vanilla extract, all-purpose flour, baking powder, kosher salt, unsalted butter, light corn syrup, light brown sugar, heavy cream, pecans

Directions:
Preheat the oven to 350°.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
Add the eggs and the vanilla and mix well.
Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
Press the dough evenly into an ungreased 9" x 13" x 2" baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in heavy cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
Deb's Warm Mushroom Dip


Ingredients:
bacon, butter, onion, garlic clove, mushroom, flour, soy sauce, pepper, cream cheese, Worcestershire sauce, Dijon mustard, sour cream

Directions:
Saute onion and garlic in butter and bacon fat for 1 minute. Add mushrooms and cook until most liquid is gone.
Add flour, pepper, cream cheese, sauces and mustard. Stir until cheese melts.
Remove from heat, add sour cream and bacon.
Pack in shallow oven dish. Bake at 350 for 25-30 minutes. Serve with crackers or slices of french baguette.
Reuben Sandwich
Category: main-dish
By Beverly Burton

I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.

Ingredients:
8 slices rye bread
¾ cup thousand island dressing
1 (16 ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
¼ cup margarine, softened

Directions:
Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 792.6
Fat: 51.7 g
Saturated fat: 17.2 g
Carbohydrates: 50.2 g
Sugars: 14.8 g
Dietary fiber: 6.7 g
Protein: 34.2 g
Cholesterol: 106.7 mg
Sodium: 2446.7 mg
Chickpea Snack


Ingredients:
olive oil, onion, chili peppers, curry powder, mustard seeds, chickpeas

Directions:
Heat olive oil; add onion, small hot chilies, curry powder, and mustard seed.
Fry just a little.
Add chickpeas  until lightly toasted.
Marinated Green Olives With Sesame, Orange, and Mint


Ingredients:
Spanish olives, orange, black peppercorns, sesame seeds, olive oil, of fresh mint

Directions:
Remove the zest from the orange and add to the olives,
Trim away pith and membrane with seeds from orange fruit and add fruit, cut into chunks, to olives.
Using a mortar and pestle, lightly crush peppercorns with sesame seeds, and mint, then whisk in olive oil.
Dress the olives, and allow to marinate refrigerated, for several hours.
Vegetable Lo Mein


Ingredients:
fresh mushrooms, carrot, red bell pepper, onion, fresh garlic, fresh ginger, fresh bean sprouts, green onion, cornstarch, canned chicken broth, hoisin sauce, molasses, honey, soy sauce, curry powder, cashews, peanuts

Directions:
Heat oil in a large wok or skillet.
In a small cup whisk together the chicken broth with cornstarch until combined; set aside.
Add in the chili flakes and stir for 30 seconds.
Add in the mushrooms, carrots, bell pepper, onion, garlic and ginger; stir-fry until tender (about 3 minutes].
Add in bean sprouts and green onion; cook for about 1 minute.
Add in the chicken broth/cornstarch mixture along with the hoisin sauce, molasses, soy sauce and curry powder; cook, stirring until thickened and heated through.
Season with salt and pepper to taste.
Mix in the cooked spaghetti to the mixture; toss to combine.
Sprinkle with peanuts or cashews if desired.
Easy Fried Chicken


Ingredients:
chicken, poultry seasoning, fresh ground black pepper, sea salt, garlic powder, flour

Directions:
Generously season the chicken with the above spices, to your taste.
Add a few handfuls of flour to the mixture; then let sit for about 10-15 minutes.
Heat the oil.
Fry chicken until done (juices should run clear].
Drain on absorbent paper (or paper bags] and serve.
Full Flavor Crock Pot Turkey Chili


Ingredients:
ground turkey, bacon, tomatoes, tomato paste, onions, green bell peppers, red bell pepper, yellow bell pepper, condensed beef broth, beer, fresh tomatoes, garlic cloves, ground cumin, oregano, paprika, chili powder, cayenne pepper, cheddar cheese

Directions:
Mix and soak beans overnight per package directions.
Process the fresh tomatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and jalapeno (hot] peppers in the food processor; place in the refrigerator overnight.
Note: The 2 tablespoons each of hot spices makes a very mild chili- while the 4 tablespoons w/added hot peppers turns up the heat-- for those who like it HOT!
Take out four or five cups of the soaked beans and place in crock pot (cut it to 3 cups if you did the fast soak- they will still expand while cooking].
Freeze the rest for later use.
If you are using canned beans you'll lose some of the flavor-- but it's still good.
Fry the bacon until crispy and place in crock pot.
Brown the ground turkey in some of the bacon drippings and place in crock pot.
Add the crushed tomatoes, tomato paste, onions, bell peppers, broth, beer and tomato spice puree.
Stir to mix and let cook for 10-12 hours on low.
(You can also cook for 5-6 hours on high, but the beans will not soak up as much of the flavor].
Serve topped w/the shredded cheddar cheese.
This recipe is for a large crock pot.  You can cut down on the ground turkey, beans and bell peppers a little if you have a smaller crock pot.
Balsamic Chicken Wings


Ingredients:
chicken wings, honey, brown sugar, fresh ginger, garlic cloves, lemon, juice and zest of, lemon zest

Directions:
Remove the tips from the wings by cutting between the joints. Transfer the wings to a large resealable plastic bag.
Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Season with salt and pepper. Pour half the marinade into the bag with the chicken. Squeeze out most of the air and seal the bag. Shake gently to distribute the marinade. Refrigerate for at least 4 hours.
Preheat the oven to 350 degrees F (180 degrees C].
Heat a large skillet over medium heat. Working in batches if necessary, sear the chicken wings, flipping once, until golden brown, about 3 minutes. Transfer the skillet to the oven and cook for about 30 minutes, flipping the wings often to prevent them from burning. Remove the skillet from the oven and add the remaining marinade. Continue to cook the wings on the stovetop until the sauce is thick and coats the chicken wings evenly.
To serve, arrange the wings on a platter and garnish with lemon zest.
Stuffed Tomatoes with Grits and Ricotta
Category: side-dish
By Peter Alfieri

This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the exotic flavors of the Parmesan and Asiago cheeses.

Ingredients:
½ cup dry grits
1 ½ cups water
¾ teaspoon salt
cooking spray
1 ⅓ cups ricotta cheese
⅓ cup grated Parmesan cheese
½ cup grated Asiago cheese
2  eggs
2 ½ teaspoons garlic powder
¼ cup chopped fresh parsley
¼ teaspoon crushed red pepper
1 teaspoon salt
8  tomatoes

Directions:
In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray. Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well. Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact.  Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet. Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 122.9
Fat: 4.6 g
Saturated fat: 2.2 g
Carbohydrates: 14.6 g
Sugars: 4.3 g
Dietary fiber: 2.1 g
Protein: 6.9 g
Cholesterol: 55.5 mg
Sodium: 669.7 mg
Chicken Salad Stuffed Tomatoes


Ingredients:
celery
cucumbers
French Dressing (Not Catalina Style]
mayonnaise
tomatoes
salt
mayonnaise

Directions:
Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
Wash and peel tomatoes; cut out blossom end and cut tomatoes from top to within a quarter inch of bottom, into 5 or 6 wedge-shaped sections.
Lightly salt and chill.
Pull wedges apart to resemble petals of a flower, place on chilled plates and fill with chicken salad; garnish with a small dollop of mayonnaise.
Crumbly Streusel-Y Blueberry Pie


Ingredients:
blueberries, sugar, lemon juice, sugar, flour, salt, butter, shortening, baking powder, egg, milk, vanilla, nutmeg, cinnamon, butter

Directions:
preheat oven to 375 degrees farenheit.
make the blueberry filling.
combine berries, 1/2 cup of sugar and 2 tablespoons of lemon juice in a saucepan.
heat until sugar is dissolved and mixture has reached boiling point.
remove from heat.
make the topping.
mix 1/2 cup sugar, 1 cup flour and 1/4 teaspoon of salt.
cut in butter (or shortening] until crumbly (if you've got one, a food processor works well. a few pulses should suffice].
separate out 1/2 cup of this mixture.
add nutmeg and cinnamon (if using] to the 1/2 cup portion.
make the other filling.
add 1 1/2 teaspoons of baking powder to the remaining flour/sugar mixture.
combine 1/2 cup milk, egg, and vanilla. add to dry ingredients and combine until moist.
pour into pie shell.
spoon in blueberry mixture and cut through to marble (use a spoon so you don't accidentally cut through your crust like i did the firt time i made this].
sprinkle reserved 1/2 cup of sugar/flour mixture on top.
dot with butter and garnish with dashes of cinnamon sugar (if desired].
bake 40-45 minutes.
Bean"s Italian Meatballs


Ingredients:
ground beef, ground pork, salt, garlic powder, garlic, pepper, eggs, pecorino romano cheese, water, parsley, water, ketchup, tomato paste

Directions:
"Mix all ingredients together in a large bowl.  Pre heat oven to 350 .  Shape meat mixture into golf ball size meatballs.   Brown in preheated oven for 20 minutes.  Add to Italian Gravy."
Grandma's Corn Chowder


Ingredients:
onion, celery, butter, fresh corn, potatoes, water, chicken bouillon cubes, salt, pepper, dried whole thyme, milk, half-and-half cream

Directions:
Saute onion and celery in butter in a large saucepan until tender.
Stir in next 7 ingredients; cover and simmer 15 minutes.
Add milk and half & half; cook stirring constantly, until thoroughly heated.
Slow-Roasted Turkey


Ingredients:
"turkey"

Directions:
Pre-heat oven to 300 degrees.While oven is heating, wash turkey in cold water, removing giblets, neck, tail and any pinfeathers.
Rub oil over all sides of turkey.and place turkey in uncovered roasting pan in oven.
Bake for 1 hours at 300 degrees to kill bacteria. Then lower oven heat to 180 degrees (desired internal temperature]. Bake for remaining 20 hours.
If wings or thighs begin to brown too fast, wrap them with foil. About 2 hours before time to serve the turkey, check for doneness. If necessary, raise the oven heat to 350 degrees to finish cooking or browning.
Jamie Deen's Breakfast Bake


Ingredients:
butter, olive oil, onion, red bell pepper, gruyere cheese, eggs, heavy cream, chives

Directions:
Butter a 4-quart baking dish.
In a large skillet, heat the oil over medium heat. Once hot, add the sausage, onions and bell peppers. Cook, while stirring, until the sausage is cooked through and crumbly and the onions and peppers are soft, about 6 minutes.
Add the bread to the prepared baking dish. Stir in the sausage and pepper mixture and the cheese, reserving a bit of cheese for the top.
In a medium bowl, whisk together the eggs, milk, cream, chives and some salt and pepper. Pour the mixture evenly over the bread and give a little stir to make sure it's evenly distributed. Sprinkle with the reserved cheese. Cover with plastic wrap and let soak for 30 minutes.
Remove the casserole from the refrigerator and let come to room temperature for 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
Bake until the top is puffed and golden and a knife inserted in the middle comes out clean, about 1 hour. Garnish with more chopped chives before serving.
Stuffed Chicken Breast With Veggies and Sun-Dried Tomato


Ingredients:
chicken breasts, spinach, feta cheese, sun-dried tomatoes, fresh basil leaves, mushrooms, onion, garlic cloves, olive oil, butter

Directions:
Preheat oven to 350 degrees.
Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
Salt and pepper breast on both sides to taste.
Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
Now add spinach and basil leaves until spinach softens.
Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
Place equal amounts of mixture on the breast and roll the breast.  Secure with toothpick or string.
Grease a cookie sheet with butter (any pan will do] and place in the oven for 20-25 minutes.
Gluten-Free Fudge Brownies
Category: desserts
By SCRIBEFORGOD

Celiacs will love this gluten-free version of fudge brownies. It's made of basic ingredients, and the flour mix is widely available in grocery stores.

Ingredients:
⅔ cup gluten-free baking mix (such as Bob's Red Mill All Purpose GF Baking Flour®)
½ cup cornstarch
1 cup white sugar
1 cup packed brown sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
2  eggs, beaten
¾ cup margarine, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps.  Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish. Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 16 brownies

Calories: 228
Fat: 9.6 g
Saturated fat: 2 g
Carbohydrates: 35.7 g
Sugars: 26.1 g
Dietary fiber: 1.9 g
Protein: 2.6 g
Cholesterol: 23.3 mg
Sodium: 191 mg
Garlic Sausage and Broccoli Linguine


Ingredients:
olive oil, hot Italian sausage, onion, tomato paste, broccoli florets, linguine

Directions:
Heat the oil and brown the sausage in a large frying pan for 10 minutes.
Add the tomato paste and cook for 2 minutes, then add the peppers, onion and broccoli and cook for another 5 minutes.
Meanwhile, cook the pasta in a pot of boiling, well-salted water.
Add the garlic sauce to the sausage mixture and continue to cook for 5 minutes longer.
Drain the pasta well and add to the frying pan with the sausage mixture.
Stir well for 2 minutes to allow the pasta to soak up some of the sauce.
Potato & Beetroot Salad ( Cyprus Dish )


Ingredients:
potatoes, eggs, beetroot, spring onion, feta cheese, red wine vinegar, lemon juice, olive oil, salt

Directions:
Peel the potatoes and cut into cubes or thin slices.
To boil fresh beetroot, the roots are placed in a pan of lightly salted water, covered and simmered for between 45 minutes and two hours, depending on their size. Small beets and minibeet varieties may cook in as little as 30 minutes. Large mature roots may take at least two hours to cook. After boiling, beetroot can be refreshed in cold water, which also cools them enough for the skins to be easily removed. Peel them and cut into small pieces. You can use pickled beetroot if you like.
Add the chopped spring onion and sliced eggs.
Mix these ingredients together and add the olive oil, lemon juice, vinegar and salt.
Serve with feta cheese or cottage cheese.
Copy Cat Wendy's Honey Mustard Dipping Sauce


Ingredients:
mayonnaise, honey, yellow mustard, Dijon mustard, lemon juice

Directions:
Mix ingredients together until smooth.
You can eat immediately, or refrigerate for several hours to allow flavors to blend.
Chicken Shawarma


Ingredients:
boneless chicken breasts, olive oil, lemon juice, garlic cloves, yogurt, ground cumin, ground coriander, allspice, salt, pepper, tahini

Directions:
Cut chicken into think strips and then into 1 inch long pieces.
Make marinade:  in a bowl, mix olive oil, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add chicken to marinade and marinate in refrigerator for 24 hours.
The next day, saute chicken in a medium skillet until done (about 10 minutes].
Make sauce:  in a bowl, mix tahini, 1/4 cup lemon juice, 3 garlic cloves, 1/2 cup yogurt, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon allspice, 1 teaspoon salt and 1/2 teaspoon pepper.
Place chicken in each pita bread, add sauce, and roll pita into a wrap.
Tony DiRamio's Official Ham Bone Soup


Ingredients:
ham bone, water, chicken broth, onion, celery & leaves, carrot, escarole, cannellini beans, diced tomatoes, salt, pepper, garlic powder, oregano

Directions:
1. In a large pot place ham bone and water.  Bring to boil then reduce heat for about 15-20 minutes.
2. Then stir in chicken broth.
3. Add chopped onion, celery, and carrots.
4. Add escarole, beans, and diced tomatoes.
5. Season to taste with salt, pepper, garlic powder, and oregano or Italian seasoning.
6. Bring to a boil then cover pot and simmer for 2 hours.
7. Serve with grated Romano cheese.
No-Cilantro Guacamole


Ingredients:
avocados, garlic cloves, garlic powder, grape tomatoes, lime juice, red onion, kosher salt

Directions:
Slice avacodos in 1/2, remove seeds.
Remove flesh into a bowl.
Add garlic.
Add tomatoes.
Add lime juice.
Add onion.
Add salt.
Mash all together with a fork.
Open bag of Tostitos corn tortilla chips or "scoops".
ENJOY!
Adjust seasonings to taste.  I don't measure when I make this I just "dump" and go.
You may reserve the seed(s] and place in bowl AFTER mixed.  Cover tightly with plastic wrap and refridgerate if not using immediately.  The seeds help keep the avacodo from turning brown.
CARROT & RUTABAGa MASH


Ingredients:
sea salt, carrots, butter, black pepper, parsley

Directions:
In a large pot, add some coarse sea salt before adding carrots and turnips; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil. Reduce heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.
Drain vegetables well in a colander and returning them to the pot. Mash them until nice and fluffy. Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley over and serve immediately.
Chicken and Broccoli Rice Casserole


Ingredients:
chicken breasts, broccoli, mayonnaise, milk, curry powder, cheddar cheese, cooked rice

Directions:
Spoon rice in a casserole.
Add chopped chicken.
Add cooked broccoli.
Mix together soup,mayonnaise,milk and curry powder and 1/4 cup cheese.
Pour on casserole.
Sprinkle with remaining cheese.
Place in preheated 325°F oven and cook for 30 minutes.
Tip.
Save remaining soup for another use or double the ingredients and make this for 4.