xiaoxl/recipe_data huggingface dataset:
Texas Armadillo Balls


Ingredients:
celery, onion, green pepper, chicken broth, sage, butter, habanero pepper, fresh ground black pepper, crushed red pepper flakes, cayenne pepper, eggs, flour

Directions:
Follow Directions on the 2 Package of Corn bread mix to make yellow corn bread.  Once the corn bread is done let cool and crumble corn bread into small pieces.
Sauté’ vegetables in butter.
Add crumbled cornbread and add broth and stir until smooth and thin.
Add sage and cream of chicken soup.  Stir and mix well.
Add diced Habanera Pepper, diced Jalapeño Pepper, Fresh Ground Black Pepper, Crushed Red Pepper, and Cayenne Pepper to taste.  (I like a lot but I’m a Texan].
Bake on 350 until slightly thick and brown. (I like to stir mine every 15 min and taste to see if I nee to spice it up].
Once brown take out of oven and allow to cool.
Place 4 to 5 beat eggs, flour and bread crumbs in 3 separate bowls.
Once the dressing is cool, scope up some dressing with a spoon and form a ball.
Dip the ball in the flour, then the beat egg, then the bread crumbs.
Deep fry on 350 degrees for 2 to 3 minutes.  (Not too long, remember the inside is already cooked. You just want a nice hard crunchy exterior].
Sweet T-Ziki Sauce


Ingredients:
yogurt, fresh dill, honey, minced garlic cloves

Directions:
"blend all ingredients in a blender. til the ingredients are smooth. let settle."
Tuscan Tater ‘n Turkey Picnic Packets


Ingredients:
all-purpose flour, bacon bits, green bell pepper, fresh carrot, basil pesto, basil sprigs, parmesan cheese

Directions:
Preheat oven to 450 degrees F.  Cut four 18x12 inch sheets of aluminum foil. Mix sausage with goat cheese; with lightly floured hands, shape mixture into 4 patties about 1/2 inch thick.
Place 1 patty on center of each foil sheet. Top each with 1 Tablespoon marinara sauce; sprinkle 1 Tablespoons bacon bits over each.
In a large bowl, combine diced potatoes with onions, green peppers, red peppers, corn, carrots, and basil pesto; spoon about 3/4 cup over each sausage.
Fold foil over patties and vegetables.  Seal edges at top, making tight 1/2 inch fold; fold again.  Repeat folding of sides.  Allow space on sides for circulations and expansion.  Place packets on two 11x17 inch baking pans.
Bake 25 minutes in preheated 450 degree oven or until turkey patties are cooked and vegetables are tender as desired.  Place packets on plates. Drizzle each with 1 Tablespoon marinara sauce and garnish with a basil sprig. If desired, just like an Italian restaurant, sprinkle with grated Parmesan cheese to taste.
Pear-Green Grape Salad With Lime-Vanilla Honey Dressing


Ingredients:
Anjou pears, pears, seedless grapes, red seedless grapes, honey, lime juice, vanilla bean paste, vanilla extract

Directions:
Into a medium bowl, place pear slices and grapes., Drizzle honey over all, then lime juice and vanilla., Toss gently until fully coated., Allow to set at room temperature for up to 30 minutes before serving., Serve and enjoy!
Solo No Nonsence Barbecue Sauce


Ingredients:
catsup, wine vinegar, Bourbon

Directions:
"Mix, heat, and stir."
Omg Macaroni and Cheese


Ingredients:
medium pasta shells, butter, flour, half-and-half, salt, cracked black pepper, extra-sharp cheddar cheese

Directions:
Preheat oven to 450.
Cook macaroni noodles, drain.
in another sauce pan melt the butter over med / high heat, wisk in the flour, gradually add the milk and half n half stirring constantly until thickened. Add the salt n pepper and the cheese stir until melted.
Spray a 9x13 pan, pour the macaroni mixture in and bake for 2o to 30 minutes or until browned.
ENJOY!
Scotch Jam & Cheese Pastries


Ingredients:
cream cheese, butter, flour, marmalade, egg, confectioners' sugar

Directions:
Preheat oven to 375 degrees F., Cream softened butter and cream cheese., Sift in flour and work in to butter mixture., Add cream and mix well., On floured board, roll out to 1/4 inch thick., Cut out into 4 inch rounds., Wet edges w/ cold water., Put a tsp., of jam in center., Fold over and press together., Place on greased baking sheet., Brush pastries with egg wash., Sprinkle w/ confectioners sugar., Bake 15 minutes.
Fried Banana With Honey & Cinnamon


Ingredients:
banana, honey, cinnamon, olive oil

Directions:
Heat the olive oil in a frying pan.
Slice the banana into small slices (or slice in half lengthways].
Add the sliced banana to the frying pan then coat with half of the honey and cinnamon.
Fry for 2-3 minutes then flip the banana over and coat the other side with honey and cinnamon. Fry for a further 2-3 minutes.
Serve and enjoy!
To Die For Blueberry Muffins
Category: bread
By Colleen

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin.  Add extra blueberries too, if you want!

Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1  egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter,  and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 large muffins

Calories: 383.1
Fat: 16.1 g
Saturated fat: 5.2 g
Carbohydrates: 56.9 g
Sugars: 33.6 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 39.3 mg
Sodium: 321.8 mg
Baked Acorn Squash With Cinnamon


Ingredients:
acorn squash, canola oil, cinnamon, nutmeg, raisins

Directions:
Cut into halves or quarters & clean out the seeds.
Place pieces upside down in baking dish.
Pour 1/4 inch water into baking dish.
Microwave for 8 minutes, turning once.
Remove carefully (hot!].
Transfer *right-side up* to foil-covered oven platter.
Brush each semi-squishy piece with oil.
Then sprinkle with cinnamon & nutmeg, to taste.
Optional: Sprinkle raisins over the spices, remembering that raisins are high in sugar (in case diabetes is a concern].
Bake at 350 for 25 minutes, or until the acorn squash looks golden and crispy.
Smoked Salmon Dip


Ingredients:
cream cheese, sour cream, lemon juice, fresh dill, salt, pepper, horseradish, smoked salmon

Directions:
Mix everything and pulse for 1 minute in a food processor.
Serve on bread that's been toasted in the oven brushed with olive oil and a sprinkling of salt and pepper.
YummY!
Classic Ham Glaze
Category: side-dish
By lindsey

A simple and traditional ham glaze, sweet with a little tang!  Just mix the ingredients and brush over ham before and during baking.

Ingredients:
1 cup packed brown sugar
½ cup orange juice
½ cup honey

Directions:
Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.

Prep time: 5 mins
Total time: 5 mins
Yields: cup

Calories: 117.3
Carbohydrates: 30.7 g
Sugars: 30.3 g
Protein: 0.1 g
Sodium: 5.8 mg
Asian Quinoa and Mushroom Pilaf (Gluten-Free)


Ingredients:
olive oil, garlic clove, sake, white wine, quinoa, mushrooms, tamari, salt, fresh parsley

Directions:
In a pan, heat oil and sauté garlic.
Add mushrooms and sake or white wine if using and sauté for a couple of more minutes.
Add quinoa, 2 cups of water, tamari and salt. Mix and cover.
Bring to boil and reduce heat. Cook until the water is all absorbed.
Serve with chopped parsley on top.
Party Brown Rice With Pistachios and Cranberries


Ingredients:
brown rice, ground cardamom, brown sugar, gingerroot, garlic cloves, dried cranberries, roasted pistachios, cardamom, salt, parsley, scallions

Directions:
Place the rice in a large skillet and toast over a high flame for 1 minute.
Add the 6 cups chicken stock and cardamom and bring to rolling boil.
Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
Set aside.
Heat the oil in a large skillet over a high flame.
Add the onions and brown sugar and saute for 2 minutes.
Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
Add the rice, pistachio nuts, cardamom, and salt, to taste.
Cook for 30 seconds, stirring constantly.
Remove from the heat and stir in parsley and scallions.
Serve immediately.
Dave's Georgia Black Eyed Peas
Category: side-dish
By Dave

Enjoy and serve with cornbread.

Ingredients:
2 pounds dried black-eyed peas
12 cups water
8 cubes  chicken bouillon
1 pound bacon
½ cup butter
2 large yellow onions, chopped
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste

Directions:
Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

Prep time: 15 mins
Cook time: 8 hrs 20 mins
Total time: 16 hrs 35 mins
Yields: 16 servings

Calories: 431.2
Fat: 25.2 g
Saturated fat: 10.1 g
Carbohydrates: 31.3 g
Sugars: 1.3 g
Dietary fiber: 5.4 g
Protein: 20.8 g
Cholesterol: 50.8 mg
Sodium: 1176.8 mg
Lime and Miso-Glazed Salmon
Category: world-cuisine
By Ethan Block

Not only is this recipe simple and fast to make, but it's so full of flavor that it will taste like you spent hours on it! Serve the miso-glazed salmon over Sichuan-style French beans and rice.

Ingredients:
½ cup mirin (Japanese sweet wine)
¼ cup miso paste
¼ cup soy sauce
3 tablespoons brown sugar
½  lime, juiced
4  salmon fillets
1 tablespoon oil, or as needed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes. Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat. Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet. Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 fillets

Calories: 346.4
Fat: 11.2 g
Saturated fat: 2.2 g
Carbohydrates: 26 g
Sugars: 20.7 g
Dietary fiber: 1.3 g
Protein: 27.8 g
Cholesterol: 51.2 mg
Sodium: 1593.3 mg
Low Carb Mediterranean Stuffed Bell Peppers


Ingredients:
bell peppers, ground beef, ground lamb, onion, olive oil, salt, pepper, garlic cloves, ground cumin, turmeric, cinnamon, saffron, tomatoes, plain nonfat yogurt, fresh lemon juice, feta cheese, parmesan cheese

Directions:
Cut tops out of the green peppers and remove any seeds or membranes.
Blanch peppers for 5 minutes in salted boiling water, or you may place these in a microwave-safe pan, add 1/4 cup water, cover and cook for 5 minutes on high until softened.
Meanwhile, brown ground meat and onion in oil, add spices.
When meat is almost cooked through, add chopped tomato.
When meat is cooked through, allow to cool slightly then mix in the yogurt and lemon juice.
Place peppers in a baking pan and fill peppers with mixture and top peppers with feta and parmesan cheeses.
Cover baking pan with lid or foil and bake at 350F for about 15 minutes.
Remove lid or foil and cook about 10 minutes more.
Vegan Pumpkin Curry Soup


Ingredients:
onion, garlic cloves, olive oil, pumpkin, vegetable broth, soymilk, curry powder, dried parsley, oregano

Directions:
In a saucepan cook onion an d garlic in oil until translucent., Add curry powder and parsley and mix well. Add broth and pumpkin and mix well., Bring to a boil and reduce to simmer., Add soy or rice milk and simmer for 20 minutes., Season with salt and pepper to taste.
Steamed Vegetable Medley


Ingredients:
turnip, bell pepper, cauliflower florets, broccoli floret, carrot, snow pea pods, potato, onion, black pepper

Directions:
You'll need a 3 quart saucepan with a steamer insert and lid. Fill your saucepan 1/2 full with water. Add 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix.
Wash, peel and chop turnip (if you don't like turnips, substitute a 2nd unpeeled potato]. Chop onions, carrots, and potato (don't peel the potato]. Slice bell pepper into rings.
Place turnips and potatoes in your steamer insert. Cover with frozen turnip greens, then add other ingredients. Sprinkle with 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix. Steam until turnips and potatoes can be easily pierced with a fork.
After medley is done, remove steamer insert, add 1 cup of water to broth and boil a few 1/2 ears of corn for a special treat. Your corn will soak up the vegetable flavors from the broth and won't need any salt. Remove the corn when done and freeze remaining broth as a base for your next soup or stew.
My Favorite Apple


Ingredients:
apple, lemon juice, Splenda sugar substitute, sugar

Directions:
Cut apple into however many pieces you want.
Put apple pieces into a sealable plastic bag.
Add Splenda and lemon juice, shake to mix.
Refrigerate for at least 2 hours before eating; overnight is great!
Enjoy!  Don't forget to slurp up the lemon juice!
Turkish Coffee Mocha


Ingredients:
ground cardamom, water, sugar

Directions:
Mix the coffee and cardamom in a coffee filter and brew the coffee in your coffeemaker with the water.
Heat the almond milk(or whatever milk you're using], sugar and chocolate syrup in a  saucepan on medium heat.
Pour the brewed coffee into the pan, stir, and then  pour into  four cups.  Serve and enjoy!
Chipotle Pork With Strawberry-Avocado Salsa


Ingredients:
chipotle chiles, lime juice, onion, garlic cloves, salt, fresh strawberries, avocado, scallions, fresh cilantro, lime juice, salt

Directions:
For pork, combine all but the salt in a large plastic zipper bag.  Marinate in refrigerator, turning the bag occasionally, for 2 hours.
Remove pork and discard marinade; sprinkle pork evenly with salt.
Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155°.  Let stand 10 minutes.  Slice crosswise.
For salsa, combine all ingredients in a medium bowl and toss gently.  Serve immediately with the sliced pork.
Brownies


Ingredients:
flour, sugar, baking powder, salt, water, applesauce, vanilla extract

Directions:
Preheat oven to 350 degrees F.
Spray a casserole dish (or 9" X 13" baking pan] with PAM or canola oil spray.
Mix together all dry ingredients in a large bowl.  Add all the wet ingredients and stir well.
Spread in the oiled casserole dish and bake 25 minutes, or until the top is dry and the sides pull away from the dish slightly.
Allow to cool completely, then cut into squares.
Hot Shrimp Dip


Ingredients:
parsley, mayonnaise, sour cream, baby shrimp, Dijon mustard, parmesan cheese

Directions:
In a large bowl, combine sour cream, mayonnaise, parsley, shrimp, 1 cup Parmesan cheese, Dijon mustard and Ranch mix. Mix well to combine.
Transfer mixture to a baking dish or ovenproof crock pot. Sprinkle the top with remaining 2 tablespoons Parmesan cheese. Bake 30 minutes until top is golden brown and dip is bubbly.
Very Simple Moroccan Chicken


Ingredients:
olive oil, chicken thighs, chickpeas, chopped tomatoes, fresh parsley, ground cinnamon, basil, oregano, couscous

Directions:
Heat 1 T olive oil in a pan.  Pat chicken with sprinklings of cinnamon and fry on a high heat until skin is crispy.
Add 1 carton chopped tomatoes plus basil and oregano, and chickpeas.  Stir well.  Simmer for approximately 10 - 15 minutes or until chicken is cooked through.
Meanwhile, pour 200g couscous into a bowl and gently pour over 240ml boiling vegetable stock, made with your stock cube.  Stir well and cover, leaving to stand for 5 minutes.  Fluff with a fork and stir through ½ small packet of fresh parsley, chopped.
Stir the rest of the packet of the parsley, chopped, into the chicken and chickpea mixture.  Serve with the couscous on the side.
Tortellini Soup


Ingredients:
olive oil, onion, celery, chicken broth, cannellini beans, diced tomatoes, dried basil, salt, pepper

Directions:
Saute onions and celery in olive oil until clear., Add chicken broth and bring to boil., Add tortellini and cook for 8-9 minutes., Add seasonings, beans and tomatoes and simmer for 5 minutes., Serve topped with Parmesan Cheese.
Stromboli
Category: main-dish
By Jessica

The stromboli that I make uses pre-made pizza dough.  But bread dough can be used as well.  Kids love this pizza creation and adults love the grown-up pizza creation.  Also, I always have left-over mixture, which I use the following day with Spaghetti.

Ingredients:
1 (10 ounce) package pizza crust dough
½ pound lean ground beef
1 cup cooked ham, diced
1  green bell pepper, chopped
1  red onion, finely chopped
1 (14 ounce) jar pizza sauce
1 (4.5 ounce) can mushrooms, drained
¼ cup butter, melted
1 (8 ounce) package sliced pepperoni sausage
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a skillet over medium heat, brown the ground beef until no pink shows; drain.  Mix in the ham, bell pepper, onions, pizza sauce and mushrooms. Lay pizza dough flat on cookie sheet.  Distribute pepperoni slices over dough.  Place a heaping pile of the sauce mixture on one side of dough (some may be left over).  Sprinkle with mozzarella cheese.  Fold dough over and pinch ends and sides together.  Poke holes in the top and brush melted butter on it. Cook in a preheated oven for 30 minutes or until golden brown.  Slice into individual sections to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 907
Fat: 57.3 g
Saturated fat: 23.8 g
Carbohydrates: 50.2 g
Sugars: 10 g
Dietary fiber: 4 g
Protein: 44.8 g
Cholesterol: 160.5 mg
Sodium: 2784.5 mg
Peanut Butter Bars


Ingredients:
butter, graham cracker crumbs, powdered sugar, peanut butter, peanut butter

Directions:
Melt the butter and peanut butter in a small sauce pan, remove from heat.
Mix peanut butter mixture with graham cracker crumbs and powdered sugar until completely blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with 4 tbsp of peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Black Bean Vegetable Soup
Category: soups-stews-and-chili
By gregscher

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn.

Ingredients:
1 tablespoon vegetable oil
4  carrots, chopped
1  onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups chicken broth
3 (15 ounce) cans black beans, rinsed and drained, divided
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions:
Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes. Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil. Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 232.4
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 41.7 g
Sugars: 5.6 g
Dietary fiber: 13.7 g
Protein: 12.1 g
Cholesterol: 2.5 mg
Sodium: 1331.6 mg
Sun-Dried Tomatoes in Olive Oil


Ingredients:
sun-dried tomatoes, olive oil, rosemary sprigs

Directions:
Pour 1 tablespoon olive oil into pint jar., Place one sprig of Rosemary on top of oil., Place several tomatoes in jar., Drizzle olive oil to cover., Repeat several times., Place another sprig of Rosemary in jar., Repeat oil and tomato process until almost full., Top with sprig of Rosemary, and olive oil to cover., Store in cool area., Let rest for 3 weeks before using.
Chocolate Caramel Brownies


Ingredients:
water, eggs, flour, coconut

Directions:
Preheat oven to 350°F.
Grease bottom of 9x13-inch baking pan.
Prepare brownie mix as directed on package.
Spread 2 cups of the brownie mixture in prepared pan.
Combine caramel topping and flour in bowl; mix well.
Spread evenly over brownie mixture;  sprinkle with coconut.
Using a spoon, drop remaining brownie mixture on top of caramel layer.
Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool.
Cut into squares.
Bloody Martini


Ingredients:
peppar vodka, Worcestershire sauce

Directions:
In a pitcher, stir together the Vodka, Worcestershire and hot sauce with V-8 juice.
Place ice cubes in a martini shaker.
Add liqueur mixture; shake.
Strain mixture into six to eight chilled martini glasses.
Garnish is desired with an olive, okra, cucumber, celery or whatever you prefer. I like mine with a garlic stuffed olive.
Perfect Pizza Crust


Ingredients:
brown sugar, warm water, salt, olive oil, flour

Directions:
Dissolve yeast, brown sugar in warm water; allow to sit for 10 minutes.
Stir in salt and olive oil.
Mix in 3 cups of flour or enough to form a soft dough.  Turn dough out onto a well floured surface and knead in more flour until dough is barely sticky to the touch.
Place dough into a oiled bowl and cover with plastic wrap.
Let dough rise until doubled, punch down and form into a tight ball.  Allow dough to relax for 5 minutes prior to stretching and rolling into desired shapes.
Brush lightly with olive oil, pierce with a fork all over dough and par bake crust at 425 for 5 minutes.
Add desired toppings and bake for approximately 10 minutes or until desired level of doness is reached.
Allow to cool for 4-5 minutes  prior to cutting to allow cheese to set.