xiaoxl/recipe_data huggingface dataset:
Quiche Lorraine


Ingredients:
flour, salt, shortening, cold water, bacon, green onion, eggs, half-and-half, flour, salt, swiss cheese

Directions:
CRUST:
Stir together flour and salt. cut in the shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time and toss with a fork until moist. Roll out and line 9 inch deep dish pie pan and crimp edges. line the top of the crust with foil and prick through to the crust on the sides and bottom. Bake at 450 for 5 minutes and remove foil and return to the oven for 5 to 7 minutes more till pastry is nearly done. Set aside.
FILLING:
Cook Bacon until crisp; drain reserving 2 tablespoons drippings. Crumble bacon and set aside. cook chopped onion in reserved drippings until tender, drain.
Whip together the eggs, half and half, salt, and flour. Stir in the bacon and shredded cheese; mix well. pour into prepared pastry shell; bake at 325 for 45 to 50 minutes or till a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Cinnamon Topped Rhubarb Muffins


Ingredients:
all-purpose flour, brown sugar, salt, baking soda, ground cinnamon, egg, buttermilk, vanilla extract, rhubarb, sugar, butter, margarine, ground cinnamon

Directions:
In a large bowl, combine the first five ingredients.
Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
Fold in rhubarb, fill greased or paper lined muffin cups half full.
Combine topping ingredients; sprinkle over each muffin.
Bake at 375 degrees for 16-18 minutes or until muffins test done.
Yuma Dip Sandwiches
Category: main-dish
By Trudy W. Schuett

Marinated top round on French bread with onions and mushrooms, dipped in a Southwestern-style cheese sauce. Excessive and indulgent--but way, way, satisfying! Fun guest or party food.

Ingredients:
3 pounds top round roast
1 (16 ounce) bottle Italian-style salad dressing
1  onion, thinly sliced
8 ounces fresh mushrooms, sliced
4 tablespoons butter
2 (1 pound) loaves French bread
1 pound processed cheese food (eg. Velveeta), cubed
1 cup salsa
¼ cup chopped jalapeno stuffed green olives

Directions:
Place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours. When meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil. In a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. Set aside. Broil the meat for 5 to 7 minutes per side for medium rare. Remove from oven and slice thinly against the grain. Place slices evenly on the bread and cover with the onion mixture. In a microwave-safe bowl, combine the cheese, salsa and olives. Microwave for 3 to 4 minutes on high, or until the cheese is melted. Stir well and serve with the sandwiches.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 day
Yields: 6 to 8 servings

Calories: 1145.4
Fat: 54.4 g
Saturated fat: 19.8 g
Carbohydrates: 91.9 g
Sugars: 16.4 g
Dietary fiber: 4.3 g
Protein: 71.5 g
Cholesterol: 163.3 mg
Sodium: 3411.2 mg
Chicken Adobo


Ingredients:
chicken, soy sauce, vinegar, garlic cloves, water, white sugar, peppercorn

Directions:
In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours.
Place the cooking oil in a pan and apply heat.
When the oil is hot enough, add the marinated chicken. Cook all the sides for about 5 minutes.
Pour-in the remaining marinade and add the water. Bring to a boil.
Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
Add vinegar. Stir and cook for 10 minutes.
Put-in the sugar, and salt. Stir and turn the heat off.
Serve hot with rice.
Sausage and Sweet Potato Chowder


Ingredients:
onion, celery, minced garlic cloves, chicken broth, sweet potatoes, frozen corn, thyme, rosemary, salt, pepper, cornstarch, milk, sharp cheddar cheese

Directions:
In a soup pot, brown and crumble the sausage with the onion and celery.  Cook until no longer pink.  Drain off excess fat and return the mixture to the pot.
Add to the pot the garlic, broth, sweet potatoes, corn, thyme, rosemary, salt and pepper.
Bring to a boil.  Reduce heat and cover and simmer for about 15 minutes or until sweet potatoes are tender.
Add the fat free half and half and stir until heated through.
Mix/shake together the cornstarch and milk; stir into the soup.
When heated through, stir in the cheese, but do not allow to boil.
Basil Grilled Chicken Sandwiches With Red Pepper Relish


Ingredients:
plain yogurt, lemon, juice and zest of, garlic clove, basil leaves, boneless skinless chicken breasts, olive oil, yellow onion, garlic clove, salt, fresh ground black pepper, basil leaves, arugula leaf, focaccia bread

Directions:
Mix the (first 4 ingredients] yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
Add the chicken and coat it evenly with the yogurt mixture.
Cover and refrigerate for at least 1 hour or overnight.
Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
Add the raw red pepper, onion and garlic and season with salt and pepper.
Cook until the vegetables soften, about 5 minutes.
Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
Remove from heat, cool and stir in the basil.
This can be stored in the refrigerator for up to 1 week.
For the chicken preheat the grill to high heat.
Remove the chicken from the marinade and discard the marinade.
Season the chicken with salt and pepper.
Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
Let the chicken cool slightly and slice it on the bias.
For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
Finish the sandwiches with a dollop of relish and the other half of the focaccia.
Garlic-Roasted New Potatoes


Ingredients:
olive oil, salt, paprika, pepper, garlic, small red potatoes

Directions:
Preheat oven to 500 degrees.
Combine all ingredients on a jellyroll pan which had been sprayed with non-stick cooking spray.
Bake for 25 minutes or until tender, stirring every 10 minutes.
ENJOY!
Cheese Soup With Jalapeño Pesto


Ingredients:
chicken broth, carrots, green onion, tomato paste, milk, all-purpose flour, dry mustard, ground pepper, cream cheese, sharp cheddar cheese, fresh cilantro, parsley sprig, parmesan cheese, olive oil, lime peel, lime juice, garlic

Directions:
Soup:
Stir together chicken broth, carrot, green onion and tomato paste in a large saucepan.  Bring to boiling.  Reduce heat and simmer, covered, for 2 minutes.
Combine milk, flour, mustard and 1/4 tsp pepper; stir into chicken broth mixture. Cook and stir over medium heat until thickened and bubbly.  Cook and stir for one minute more.
Place cream cheese in a mixing bowl.  Stir about 1 cup of the hot milk mixture into the cream cheese until smooth.  Stir cream cheese mixture back into remaining milk mixture in the saucepan.  Stir in Cheddar cheese until melted.
Jalapeño Pesto:
Combine all ingredients in a blender and process until a paste forms.
Cover and chill up to 2 days.
Makes 1/3 of a cup.
Serve soup in individual soup bowls with a scant Tbsp of Jalapeño Pesto atop each serving.
Apple Smoothie


Ingredients:
applesauce, apple cider, honey, ground cinnamon, nutmeg

Directions:
Place all ingredients in a blender and process until smooth., Pour into glasses, and garnish with additional cinnamon, if desired.
Nutella-Swirl Banana Muffins


Ingredients:
flour, wheat germ, baking soda, baking powder, salt, bananas, sugar, brown sugar, plain yogurt, vanilla yogurt, eggs

Directions:
Preheat oven to 375 degrees F. Grease or spray 10 muffin cups, or line with muffin papers.
In a large bowl, combine flours, baking soda, baking powder and salt. In a smaller bowl, beat together bananas, sugar, egg and oil. Add the banana mixture to the dry ingredients and mix until just moistened. Spoon batter into prepared muffin cups.
Spoon a dollop of Nutella onto each muffin and swirl together well.
Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean.
Chicken & Broccoli Alfredo With Fettuccine


Ingredients:
butter, boneless skinless chicken breasts, fettuccine pasta

Directions:
Melt Butter in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.
Linda's Spicy Meatloaf


Ingredients:
ground beef, onion, ketchup, barbecue sauce, ketchup, yellow mustard

Directions:
Heat oven to 350., Mix ground beef and bread crumbs together, and mix well., Add onion, ketchup, barbecue sauce, and A-1 sauce, and mix well., Shape into a rectangle, and put into a 9x13" pan., Mix Sauce ingredients together, and pour on top of meatloaf., Bake for 1 hours 15 mins., or until done.
Mushroom Jalapeno Matzo Ball Soup


Ingredients:
parsley, nutmeg, eggs, matzo meal, onion, carrot, mushroom, celery, garlic cloves, paprika, chicken broth

Directions:
In stock pot heat oil add onions ,carrots and celery.
Add garlic, jalapeno. paprika.
Add mushrooms; sweat down.
Add broth.
Simmer 30 minutes.
Meanwhile make balls mixture; combine egg, oil, and water.
Mix into dry ingredients.
Let set in refrigerator while soup is simmering.
Make balls size of walnut and drop into simmering soup.
Cover.
Cook 30 more minutes; do not uncover.
Beef and Mushrooms in Gravy


Ingredients:
boneless beef cubes, flour, onion powder, garlic powder, paprika, salt, pepper, olive oil, mushrooms, milk, Worcestershire sauce, pasta

Directions:
Boil water for pasta.
In large fry pan, heat olive oil to 350 degrees - use enough oil to coat bottom of pan.
In large bowl, combine flour, meat tenderizer, onion powder, garlic powder, paprika, salt and pepper and mix well.
Toss beef cubes in flour mixture and coat well.
Cook pasta according to directions on package - you should cook the beef while the pasta is cooking.
Saute coated beef cubes until nicely brown on all sides, turning while cooking - add oil if necessary and do not overcook because cubes can become chewy.
Remove cubes from pan - place in a bowl and set aside and do not drain the pan.
Drain cooked pasta and set aside.
Add mushrooms to the fry pan and cook 3-5 minutes, stirring while cooking.
Add milk and worcestershire sauce - bring to a boil and reduce heat to simmer, stirring constantly - add water if too thick.
Add beef cubes and pasta to mushroom mixture and simmer for 5 minutes or until meat is heated through - do not overcook!
Serve with salad and biscuits or garlic bread.
Chocolate Butterscotch Frosting


Ingredients:
coffee, confectioners' sugar

Directions:
Melt chocolate and butterscotch pieces., Stir in coffee and confectioners sugar., Beat until smooth.
Tomato Basil Pizza Sauce


Ingredients:
olive oil, garlic, diced tomatoes, salt, pepper, fresh basil, dried basil

Directions:
Heat oil in medium saucepan over a medium heat until hot.
Add garlic; cook 30 seconds or until fragrant.
Stir in tomatoes, salt and pepper and cook for 8-10 minutes or until slightly thickened, stirring and mashing tomatoes with potato masher until crushed.
Stir in basil.
Place in small bowl; cool to room temperature This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.
Taftoon - Persian Wholemeal Flat Bread


Ingredients:
all-purpose flour, whole wheat flour, active dry yeast, water, salt

Directions:
Sift the flours into a large mixing bowl.
Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.
Pour the yeast mixture into the center of the flour and gradually work in.
Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water].
Preheat oven to high (around 450 degrees F or more], and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
Turn the dough out onto an oiled board (no need to proof the dough]; oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
Bake until surface is bubbly (about 3 minutes], then turn bread over and cook 2 minutes more.
Remove bread from oven and wrap in a towel.
Allow oven temperature to reheat before starting another.
Do not allow rolled dough to rest before baking; prepare just before putting in oven.
Shrimp Dejonghe


Ingredients:
shrimp, cheddar cheese, garlic, butter, margarine, white wine

Directions:
Place shrimp in baking dish.
Mix crackers, cheese, garlic, and parsley.
Spread mixture over shrimp. Melt butter or margarine than add wine and pour over shrimp and cracker mixture.
Bake 20 to 30 minutes at 350 until crumbs are lightly browned.
ENJOY.
Italian Style Meatball Recipe


Ingredients:
ground beef, parmesan cheese, onion, milk, eggs, garlic cloves, pepper, flat leaf parsley, olive oil

Directions:
In a large bowl, beat the eggs.
Add the rest of the ingredients, blend with hands until combined.
Shape into 1 inch balls.
Brown in a skillet with just enough of the olive oil so that meat balls do not stick to the bottom of the pan.
In 5-quart Dutch oven, over medium high heat, bring spaghetti sauce to a simmer.
Add meatballs.  Bring to boil.  Partially cover and simmer 25 minutes or until meatballs are thoroughly cooked.
Southwest Flat Iron Steak


Ingredients:
chili powder, brown sugar, cumin, garlic, Worcestershire sauce

Directions:
Combine all ingredients (except steak] in a small bowl.
Press rub evenly onto flat iron steaks. Let set for 1- 2 hours.
Grill over hot fire, turning often to avoid burning, being careful not to overcook.
Cut across the grain.
Mulligatawny Soup


Ingredients:
flour, chicken breast, carrots, onions, celery, apples, curry powder, cayenne, cilantro, cooked rice

Directions:
Place the flour in a bag and add chicken, shake to coat.  Reserve flour.  In large pan heat oil and brown the chicken and set aside.
Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne.  Sprinkler with reserved flour., stirring for 2 minutes.  Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
Stir in cram and season with salt and pepper to taste.  Heating gently over low heat.  Do not boil.
Spoon over rice and garnish with cilantro.
Acorn Squash with Apple Stuffing


Ingredients:
acorn squash, extra virgin olive oil, dried tart cherry, walnuts, green onions, celery, red baking apples, maple syrup, cooked brown rice, ground cinnamon, salt

Directions:
Preheat the oven to 400°F.
Cut the acorn squash in half lengthwise, and scoop out the seeds. Brush the cut surfaces with the olive oil.
Place them on a baking tray, and bake for 30 to 40 minutes, until tender.
Mix the dried cherries and nuts, and add the prepared onions, celery, and rice in a large bowl.
When the squash are done, scoop out the insides, leaving a 1/4" shell. Chop the squash flesh and add it to the cherries, nuts, etc.
Prepare the apples and add them to the mix.
Mix in the maple syrup, stock, and seasonings.
Reduce oven heat to 375°F.
Return the squash to the oven, and bake for a further 20 minutes, until hot through.
Levi's Sesame Chicken Wings


Ingredients:
chicken wings, salt, pepper, honey, soy sauce, ketchup, canola oil, garlic cloves, toasted sesame seeds

Directions:
Cut wings at the joints and discard tips., Rinse, pat semi-dry and sprinkle with salt and pepper., Place on broiler pan and broil 5 inches from top, 10 minutes on each side., Place in slow cooker., Combine remaining ingredients except sesame seeds and pour over chicken., Cover and cook on high 2 1/2 hours or low for 5 hours., Sprinkle sesame seeds on top just before serving.
How to Make Country Gravy
Category: side-dish
By Chef John

This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits.

Ingredients:
2 tablespoons butter
8 ounces breakfast sausage links, casings removed and meat broken up
4  strips bacon, sliced crosswise
½ cup chopped green onions (light parts only)
⅓ cup packed all-purpose flour
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste
2 ½ cups cold milk
1 tablespoon chopped green onion
1 pinch cayenne pepper for garnish

Directions:
Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes. Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour. Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low. Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 362
Fat: 24.8 g
Saturated fat: 11 g
Carbohydrates: 16.7 g
Sugars: 7.5 g
Dietary fiber: 0.7 g
Protein: 17.4 g
Cholesterol: 69.6 mg
Sodium: 856.5 mg
Sous Vide "Poached" Eggs
Category: breakfast-and-brunch
By France C

Poached eggs are normally cooked directly in simmering water, but that can be tricky and lead to rubbery, messy eggs. I have tried different variations of times and temps, and this is the method I find produces a perfectly set white with a runny yolk. Use a kitchen timer for precise results, not the timer on your immersion cooker. Fresh eggs have tighter whites and produce the best results.

Ingredients:
4 large cold eggs
salt and ground black pepper to taste

Directions:
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions. Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes. Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or over toast. Season with salt and pepper.

Prep time: 5 mins
Cook time: 13 mins
Total time: 21 mins
Yields: 4 "poached" eggs

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 108.8 mg
Space Visitors


Ingredients:
active dry yeast, warm water, eggs, shortening, sugar, salt, nutmeg, flour, currants, raisins, egg, jelly beans

Directions:
Dissolve yeast in warm water.
Add eggs, shortening, sugar, salt, nutmeg and 1 3/4 c flour and beat 2 minutes on medium speed, scraping bowl frequently.
Mix enough remaining flour to make dough smooth, scraping sides well.
Cover and let rise in warm place until double (about 45 minutes].
Punch down dough and turn onto lightly floured board.
Divide dough into 24 equal parts. Shape 12 parts into plump ovals about 4 inches long - this will be the bodies.
With slightly more than half of each of the remaining parts shape 12 balls for the heads.
With the remaining parts shape 12 4 inch ropes, and cut into half for arms.
Assemble figures and place about 3 inches apart on greased cookie sheet.  Press currants or raisins into heads for the eyes.
Let rise again until double (about 45 minutes]
Heat oven to 350.
Brush rolls lightly with beaten egg.
Bake 15 minutes or until golden.
For antenna:  Insert toothpick for antenna and top with a jelly bean.
Acapulco Chicken


Ingredients:
boneless skinless chicken breast halves, chili powder, salt, pepper, olive oil, green bell pepper, onion, tomatoes

Directions:
Season chicken with 1/2 tablespoon chile powder, salt and pepper.
Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink.
Remove from skillet with a slotted spoon and keep warm.
2 In same skillet, stir fry bell pepper and onion until soft.
Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce.
Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Chicken (or mushroom or tofu) tortellini filling


Ingredients:
butter, chicken breast fillets, pancetta, parmesan cheese, nutmeg, egg

Directions:
Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever] until golden brown, then drain.
Process this in food processor (along with the pancetta, if you choose to include it] until finely chopped.
Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste.
Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands].
Zesty Gazpacho Salad


Ingredients:
zucchini, tomatoes, avocado, frozen corn kernels, green onion, fresh parsley, lemon juice, cumin

Directions:
In large bowl, combine the first 5 ingredients.
In small bowl, mix remaining ingredients; mix well.
Pour over vegetables; toss to coat.
Cover and refrigerate.
Easy Guacamole


Ingredients:
avocados, ground black pepper, rotel, fresh cilantro

Directions:
Mash Avocado., Add remaining ingredients and mix well., Serve with Tortilla Chips.
Baked Macaroni and Cheese
Category: main-dish
By Meredith

A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking!  It's really easy -- even I can make it -- and tastes great.  I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'

Ingredients:
1 (12 ounce) package macaroni
1  egg
2 cups milk
2 tablespoons butter, melted
2 ½ cups shredded Cheddar cheese
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk.  Stir well. Place the lightly cooked macaroni in the prepared baking dish.  Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well.  Press the mixture evenly around the baking dish. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Yields: 3 to 4 servings

Calories: 968.1
Fat: 45.4 g
Saturated fat: 27.6 g
Carbohydrates: 92.6 g
Sugars: 11.2 g
Dietary fiber: 3.6 g
Protein: 45.6 g
Cholesterol: 194.2 mg
Sodium: 736 mg