xiaoxl/recipe_data huggingface dataset:
Pinto Beans for Make Your Own Burritos


Ingredients:
pinto beans, bacon grease, onion, bell pepper, ketchup, mild chili powder, cilantro, cumin, kosher salt, garlic clove

Directions:
Sort beans to make sure there are no small rocks.
Place beans in large pan and fill with water to within a few inches of the top.  Soak beans overnight, or bring to a boil and let sit, covered, off heat for one hour.  Drain and rinse beans.
Refill pot with water.  There should be about 3 cups of water per each cup of beans.
Add bacon grease, cover, and bring to a boil.
Turn down to simmer and cook about 4-5 hours, or until beans are fairly tender.
Add remaining ingredients, cover and bring to a boil again.  Then turn down to simmer and cook one more hour.  Adjust spices to your liking.
Once beans are tender, you can remove the lid and continue cooking to make the beans  less soupy if you prefer.
Serve with other burrito fixings like taco meat, cheese, onions, tomatoes, guacamole, sour cream, olives, etc.
Eggs in Bed


Ingredients:
butter, eggs, salt, pepper, cheddar cheese, skim milk

Directions:
Use 9 x 12-inch cooking dish., Spray the dish with cooking spray., Line bottom of pan with the bread., Butter the bread, then salt and pepper it., Sprinkle the grated cheddar cheese on top., In a bowl, beat eggs then add an equal amount of milk., Pour over bread., Cover with tin foil and refrigerate overnight., In the morning, put in cold oven, then turn oven on to 400 degrees., Bake for an hour.
Tangy Mango Butter


Ingredients:
mangoes, lemon juice, water, sugar

Directions:
Heat the mango, water and orange to a boil. Reduce the heat and simmer for 35 minutes.
Run the mix through a mill or wire sieve. Return the mango mush to the pan and add the lemon juice and sugar.
Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
Spoon the warm butter into canning jars.
Steep the jars in 250-degree water baths for 10 minutes to seal the jars.
Puréed Vegetable Soup


Ingredients:
broccoli, cauliflower, onion, garlic cloves, celery ribs, carrot, potatoes, parsley, cayenne pepper, sour cream

Directions:
Chop all the vegetables into small pieces for easier, faster boiling., Add the chicken stock and any herbs you want to use until soft., Let the vegetables cool., Add in batches to a blender with 1 big spoonful of sour cream., Put soup back into pot and reheat., I've also added some dried bread sticks or croutons on top!, This is just an idea, you can add or subtract ingredients to your tasting., It makes a lot, but is good the next day!, Enjoy!
Tuna Noodle Casserole


Ingredients:
milk, chopped pimiento, tuna, butter, margarine

Directions:
Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F for 20 minute or until hot. Stir.
Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.
Old Fashioned Sour Cream Fudge Cake


Ingredients:
Swans Down cake flour, baking soda, salt, butter, brown sugar, eggs, vanilla, sour cream, boiling water, icing sugar, butter, hot water, egg

Directions:
Cake: Preheat oven to 350 degF.
Sift tog.
flour, baking soda and salt, set aside.
Cream butter, then add brown sugar and continue beating for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Add vanilla and chocolate.
Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
Add boiling water, blending well (batter will be thin].
Pour into 2 greased and floured 9" round layer cake pans.
Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
Cool in pans for 10 minutes; remove and finish cooling on racks.
Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
Blend; then beat at medium speed of electric mixer for 2 minutes.
Chill until of spreading consistency.
Carefully ice cake (cake crumb is very tender].
You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Peanut Butter Chocolate Chip Banana Bread
Category: bread
By QueenCook

This peanut butter chocolate chip bread is a favorite of my kids, either for a special breakfast on Easter morning or a side dish brought to a fancy brunch. It is a very flexible recipe. You can use it for a plain banana bread, a peanut butter banana bread, or a chocolate chip banana bread. Great for Easter brunch!

Ingredients:
cooking spray
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2  ripe bananas, mashed
⅓ cup unsweetened crunchy peanut butter
¾ cup brown sugar
¼ cup plain fat-free yogurt
1  large egg
1 tablespoon canola oil
¾ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl. Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl. Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips. Spoon batter into the prepared loaf pan. Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 1 9x5-inch loaf

Calories: 200.9
Fat: 8.7 g
Saturated fat: 2.6 g
Carbohydrates: 29.4 g
Sugars: 17.7 g
Dietary fiber: 2.8 g
Protein: 4.4 g
Cholesterol: 15.6 mg
Sodium: 182.2 mg
Chicken Paprikash


Ingredients:
onion, garlic cloves, garlic powder, chicken, rich chicken broth, sweet Hungarian paprika, sour cream, flour, salt

Directions:
Saute onion and garlic in oil.
Add chicken; brown on all sides.  Add broth (or water and bouillon cubes] and 2 teaspoons or so paprika.  Cover and simmer until chicken is tender (do not boil but simmer; this may take longer].  You may want to remove the white meat first.  Remove all chicken; keep chicken warm while preparing sauce.
Mix flour and sour cream, add a bit of sauce from chicken and mix together.  Put this back into the pot – mix with sauce.  Cook 1 minute without boiling.  Taste for seasoning – add salt if necessary or more paprika.  Return chicken pieces to the pot.
Serve with buttered noodles or rice.
Best Butternut Squash Soup Ever
Category: soups-stews-and-chili
By Chester

Slightly sweet, this is one of the best soups I've had in a while.

Ingredients:
1 ½ tablespoons butter
½  onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½  butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Directions:
Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

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

Calories: 140.1
Fat: 5.2 g
Saturated fat: 3 g
Carbohydrates: 23.9 g
Sugars: 1.8 g
Dietary fiber: 6.1 g
Protein: 3.6 g
Cholesterol: 12.3 mg
Sodium: 866.1 mg
Sweetened Potato Casserole (Imelletty Perunalaatikko)


Ingredients:
floury potato, all-purpose flour, milk, butter, margarine, salt, ground nutmeg, treacle

Directions:
Brush potatoes clean and place in a pot. Add enough water to just cover the potatoes and cook until done.
Pour off water and wait for the moisture to evaporate. Once they feel dry, peel and mash hot potatoes. Add flour, mix, and let the mixture stand in a warm place (around 50 C - not a lot warmer than that or the process will be stopped] for 3-4 hours or overnight.
Preheat oven to 150°C.
Melt butter. Heat milk. Add melted butter and warm milk into the potato mixture, along with salt and nutmeg. Mix well.
Taste the casserole and if it's not as sweet as you would like, add treacle to taste and mix.
Pour into greased oven dishes. Only fill the dishes half full as the casserole will bubble and rise a lot in the oven.
Drizzle some treacle on top of each casserole. Bake in the preheated oven for 2-3 hours.
Baked Potato Topper Dip


Ingredients:
fat free sour cream, fat free cream cheese, bacon bits, fat-free cheddar cheese, green onion

Directions:
Mix all ingredients together, Bake at 375 degrees for 25 to 30 minute.
Vegan Falafel Salad


Ingredients:
grape tomatoes, olive oil, olive oil, garlic cloves, salt, fresh black pepper, lemon juice, paprika, dried dill weed, cold water

Directions:
For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic.  Lightly cook until fragrant, then remove from heat.
Put everything but the water into the food processor and blend until smooth.
Slowly add the water until you reach your desired thickness/thinness.  Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
Prepare the falafel mix and roll into balls or little patties.  Cook in canola or vegetable oil until browned all over.  Remove from the pan and drain on a thick paper towel to get rid of excess oil.
Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.
Japanese Cucumber Sunomono
Category: salad
By ChefJackie

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

Ingredients:
2 large cucumbers
1 teaspoon salt
4 teaspoons white sugar
1 ½ teaspoons minced fresh ginger root
5 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame seeds, or to taste

Directions:
Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise. Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes. Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined. Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving. Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Prep time: 15 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 48.5
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 10 g
Sugars: 6.6 g
Dietary fiber: 0.9 g
Protein: 1.4 g
Sodium: 809.9 mg
Alfredo Pasta Casserole


Ingredients:
lean ground beef, onion, water, bay leaf, garlic clove, alfredo sauce, milk, parmesan cheese

Directions:
Brown ground beef with onion, drain & return to pan.
Add red sauce to pan.
Add water to jar and swish to get all the sauce loose & add to meat mixture.
Add salt, pepper, garlic and bay leaf.
Let simmer and thicken.
Cook noodles according to pkg directions.
Drain noodles & put back in the pot.
Add alfredo sauce to the pot of noodles, stir gently to coat all the noodles.
Add milk to alfredo jar and swish to loosen rest of the sauce, adding to the noodle pot.
Spray 9 x 13 dish with cooking spray.
Add 1/2 meat mixture to bottom of dish.
Add 1/2 noodle mixture, then 1/2 of parmesan.
Repeat layers ending with shredded parmesan.
Cover and bake at 400 degrees for 40 minutes.
Avocado Toast With Za'atar


Ingredients:
avocado, olive oil, salt, fleur de sel, za'atar spice mix

Directions:
Toast your bread.
Mash your half avocado and spread on bread, it will be a thick layer.
Drizzle your avocado toast with olive oil, about 2 teaspooons worth.
Sprinkle a pinch or three on za'atar on the avocado, how much you use is up to your taste—start small you can always add more.
Sprinkle toast with a pinch of fleur de sel, crushing it between your fingers as your sprinkle it over your toast.
Eat!
Healthy Chicken Parmesan


Ingredients:
chicken breasts, tomatoes, fresh mozzarella balls, fresh basil, eggs, olive oil, black pepper, salt

Directions:
Preheat oven to 350°F.
Wash and pat dry the chicken.
In a small bowl, crack and beat the eggs. In another small bowl, add the breadcrumbs.
Dip each piece of chicken in the egg batter and then dip in the breadcrumbs, lightly coating both sides.
Place chicken pieces in baking dish or tray coated with cooking spray.
Bake chicken in oven for 10 minutes. After 10 minutes, turn chicken over and bake for 10 more minutes.
After 20 minutes total, take chicken out of oven.
Place tomato slices over each piece of chicken, followed by fresh basil pieces and mozzarella slices.
Add black pepper and salt as needed.
Bake for another 15-20 minutes or until cheese is bubbly.
Enjoy!
Crock Pot Caramel Apples


Ingredients:
water, apples

Directions:
Place caramels and water in your slow cooker.
Cover and cook on high for 1 to 1 1/2 hours on high, stirring frequently.
Wash and dry apples.
Remove stems from apple and insert stick into stem end.
Turn control on low.
Dip apple into hot caramel and turn to coat entire surface.
Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
Place on greased wax paper to cool.
Casserole With Black-Eyed Peas


Ingredients:
lean ground beef, black-eyed peas with jalapenos, rice, diced tomatoes, cheddar cheese, onion, salt, pepper, garlic clove

Directions:
Brown meat., Combine all ingredients in 13X9X2 casserole., Bake at 350 degrees for 25 minutes., Serve.
Grandma's Creamy Peanut Butter Fudge
Category: desserts
By Chef John

This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.

Ingredients:
1 pound powdered sugar
1 ¼ cups unsalted butter
1 ½ cups creamy peanut butter
½ teaspoon kosher salt
1 ½ teaspoons vanilla extract

Directions:
Sift sugar through a fine-mesh strainer into a large bowl. Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth. Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours. Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 64 small cubes

Calories: 95.2
Fat: 6.7 g
Saturated fat: 2.9 g
Carbohydrates: 8.3 g
Sugars: 7.5 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 9.5 mg
Sodium: 43.3 mg
Seasoned Ground Beef and Dumplings With Veggies


Ingredients:
all-purpose flour, shortening, milk, salt, ground beef, seasoning salt, garlic powder, beef broth

Directions:
Mix together flour,salt and shortening in a large bowl until small crumbs are formed.
Add milk until well blended.
Roll out dough on a floured cutting board or floured counter until about 1/8 inch thick.
Let "dry" for about 30 minutes.
While the dumpling dough is "drying", take a large pot and add remaining ingredients except for the beef broth and veggies.
Cut dough into even sized squares.
Cook ground beef until browned and onions are tender, drain if needed.
Return beef to pan and add beef broth and veggies.
Bring broth to a boil, and add dumplings a few at a time so the broth can continue to boil.
Simmer for 30 minutes.
Then eat and enjoy :].
Tuna and Avocado Salad


Ingredients:
hard-boiled eggs, avocado, onion, tuna in water, mayonnaise, salt, lemon, tomatoes

Directions:
Mash eggs with regular fork., Cut avocado in half, remove seed, and scoop out pulp., Place pulp in bowl and squeeze juice from 1/2 lemon to prevent discoloring., Mash pulp with fork., Mix eggs and pulp well., In separate bowl mix tuna, onions, and mayonnaise., Add tuna mixture to eggs and avocado,., Serve over lettuce with two tomato wedges on opposite sides of the plate.
Roast Turkey - Alton Brown/Giada De Laurentiis


Ingredients:
kosher salt, light brown sugar, water, peppercorn, allspice berry, candied ginger, water, red apple, cinnamon stick, water, lemon, orange, onion, fresh rosemary, fresh sage, fresh oregano, canola oil, low sodium chicken broth, butter, all-purpose flour

Directions:
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before] combine the brine and ice water in a clean 5-gallon bucket or 20-quart stock pot. (If you make the brine the same day you need to use it, just use a 7 lb bag of ice and 2 cups of cold water to chill it down fast.].
Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement] for 6 hours. Turn turkey over once, half way through brining. If not refrigerated, add a couple pounds more ice halfway through to keep it good and cold.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary, sage, oregano, lemon and orange. Tuck wings under breasts and coat whole bird liberally with canola (or other neutral] oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven, pour in 3 cups of broth and scrape up any fond (browned bits] on the bottom of the pan. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. After 45 minutes, add 1 more cup of broth. Set thermometer alarm (if available] to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15-30 minutes before carving.
For the gravy, strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
Wallen’s Feisty Stir-fry


Ingredients:
ground beef, boneless center cut pork chop, chicken breasts, cabbage, red bell pepper, red pepper flakes, soy sauce, mushroom, ginger powder, garlic, water, cooked white rice, brown rice, pineapple chunk, broccoli, water chestnut, snow peas

Directions:
Brown Pork, Chicken and Beef Separately (Brown Beef in Largest Sauté Pan].
Half-brown hamburger.
Add Cabbage, Onion, Garlic, Red Pepper, Soy Sauce, Water, and Any Optional Ingredients except pineapple.
Cover and Simmer until Cabbage is Desired Softness.
Add Mushrooms, Ginger and Red Pepper and Optional Pineapple Chunks.
Cook for Five Minutes More.
Add Chicken and Pork, Stir Well, and Adjust Spices.
Serve Over Rice.
Slow Cooker Leg of Lamb
Category: meat-and-poultry
By Kristin88

Fall-of-the-bone, flavorful lamb that is easy to throw in the slow cooker in the morning and have a delicious meal ready by dinner time!

Ingredients:
1  small lemon
2 tablespoons chopped fresh rosemary
5 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ teaspoon onion powder
1 (3 pound) leg of lamb
½ cup vegetable broth

Directions:
Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle. Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover. Cook on Low for 6 to 8 hours.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 8 servings

Calories: 204.6
Fat: 12.6 g
Saturated fat: 4.7 g
Carbohydrates: 2.8 g
Sugars: 0.2 g
Dietary fiber: 1 g
Protein: 19.9 g
Cholesterol: 68.5 mg
Sodium: 300 mg
Mediterranean  Roasted Potatoes and Vegetables


Ingredients:
olive oil, olive oil, red bell pepper, yellow bell peppers, orange bell pepper, red onion, garlic cloves, salt, pepper, fresh basil leaf

Directions:
Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
Bake 10 minutes.
Cut bell peppers into chunks, (I like strips], cut onion through core and into wedges.
Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
Add basil ; toss again. Serve warm.
Grilled Shark Pitas


Ingredients:
chipotle chiles, chili powder, oregano, salt, lime zest, olive oil, radishes, scallions, fresh mint leaves, fresh cilantro leaves, kosher salt, fresh ground black pepper, ground allspice

Directions:
In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
Place fish in a sealable plastic bag or baking dish.I use dishes for marinading to cut down on my use of plastic bags. Trying to be a bit green LOL Pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
Preheat the barbecue to 375°F/190°C.
Oil the grill and cook the fish for 3-4 per side, or until lightly charred. Remove shark from grill and let rest 5 minutes.
Slice the fish into thin strips. Serve in a pita with scallions, radish and Mint Recado.
Mint Recado.
Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor. Mix in salt, pepper and all spice. Use immediately.
I think this would be good on salmon also.
Best Brown Rice Meal


Ingredients:
cooked brown rice, onion, garlic cloves, carrots, celery ribs, olive oil, cheddar cheese, sunflower seeds

Directions:
Cook brown rice according to package directions and set aside.
Chop, onion, celery, carrot and mince garlic.
Place olive oil in a large skillet and heat over medium-high. Add the onion, garlic, carrot, and celery and stir to combine. Continue to stir until vegetables are tender and aromatic; about 5 minutes.
Add the cooked brown rice to the skillet and stir well to combine all ingredients.
Continue to heat until rice is hot.
Add the grated cheese and sunflower seeds and stir until cheese is melted and everything is well mixed.