xiaoxl/recipe_data huggingface dataset:
All American Hamburgers


Ingredients:
lean ground beef, ground turkey, pepper, garlic powder, dried parsley, powdered milk

Directions:
Combine the Hamburger Mix ingredients.
Store in airtight container in fridge.
In a medium bowl, mix ground beef and 1/2 cup hamburger mix until well combined.
Divide the beef mixture into 5 equal parts and form each into 1/2-inch patties.
Grill until the internal temperature reaches 160°, about 5 to 7 minutes per side.  Or you can cook on top of the stove.
Serve on buns with your favorite burger toppings.
Grilled Salami and Cheese


Ingredients:
American cheese, butter

Directions:
Thinly spread one side of each bread slice with butter.
Prepare the salami by taking 2-3 slices and rolling them up like a cigar, slice as you would cut bread and you get salami strings, use your fingers to break apart as you put on the sandwich (this will help you avoid the molten hot lave slice that will burn your chin on the first bite and put you in recovery for a week] or just chop it up ;-]
Top with American cheese and place the top piece of bread.
Using a pan over medium heat, squirt a little cooking oil and place sandwich in pan giving it a little circular motion to evenly spread the oil and butter.
Cook until golden brown checking the underside with a spatula from time to time.
Flip the sandwich and push down gently on the bread with spatula, cover and cook an addition minute or so.
Slide it out, slice it up, enjoy.
Green and White Crock Pot Chili


Ingredients:
onion, white beans, salsa verde

Directions:
Rinse roast and place in crock pot.
Season (I just sprinkled mine with some Lawry's and pepper].
Add a cup of water, add onion.
Cook covered on high for 3-4 hours or until fork tender.
Pour off excess liquid and shred roast with a fork.
Add beans and salsa.  I used a small roast and just one can of beans and one jar of salsa - the quantities can be doubled or tripled depending on the size of your crew.
Cover and let the flavors meld for an hour.
Serve with a dollop of sour cream and chive sprinkles (adding even more green and whiteness].
Witches' Fingers


Ingredients:
boneless chicken breasts, flour, egg, pitted black olives, lettuce

Directions:
Grease a baking sheet with the oil and set aside.
Cut the chicken breasts part way to create five fingers (the uncut part being the palm of the hand].
Dust the chicken in flour, dip in the egg and coat in the breadcrumbs.
Grill (Use Broiler or Barbecue] for five minutes on each side until golden and cooked through.
Trim the"fingertips" with the olive"fingernails" and serve on lettuce.
Note: For an even more gory look Ketchup or Barbecue sauce can be squited on after cooking to look like blood.
Pretty Darn Quick Potato Gratin
Category: side-dish
By NickiSizemore

Use your food processor to quickly prep this easy, cheesy potato side dish.

Ingredients:
4 ounces Gruyère or Comté cheese
4 large Yukon Gold potatoes, peeled
1 ½ cups half-and-half
1 large garlic clove, peeled and very finely minced
¾ teaspoon salt
1 pinch freshly grated nutmeg

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish. Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes. Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes. Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese. Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 255.2
Fat: 13.3 g
Saturated fat: 8 g
Carbohydrates: 25 g
Sugars: 0.2 g
Dietary fiber: 2 g
Protein: 10 g
Cholesterol: 43.2 mg
Sodium: 386.5 mg
Virgil's "Top Secret" Pork Chop Marinade
Category: side-dish
By duboo

This is my father-in-law's famous 'top secret' pork chop marinade. Top secret means that he shared it with everyone the last 20 years, even my brother, who is no relation to Virgil, but he would never share with me until recently. I gave him so much grief about it that he finally shared it with me. I know what you're thinking, 'Virgil didn't share it with you because he didn't want it blabbed on the internet.' Nope. He only did that to pester me. This is a very good marinade that was developed by Virgil and his brother specifically for pork chops, but also works on beef and chicken.

Ingredients:
⅔ cup Worcestershire sauce
½ cup canola oil
⅓ cup soy sauce
2 tablespoons cider vinegar
¼ teaspoon garlic powder
5 drops hot pepper sauce (such as Tabasco®)

Directions:
Whisk Worcestershire sauce, canola oil, soy sauce, cider vinegar, garlic powder, and hot pepper sauce together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 148.2
Fat: 14 g
Saturated fat: 1 g
Carbohydrates: 5.3 g
Sugars: 2.5 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Sodium: 827.3 mg
Boreks (Turkish Pastries)


Ingredients:
feta cheese, chives, parsley, black pepper, unsalted butter, phyllo pastry

Directions:
Preheat oven to 350°.
Crumble the feta cheese, then mix feta with the chives (or dill], parsley, and pepper.
Melt the butter in a small saucepan.  Skim off any foam that accumulates.
Cut the phyllo pastry sheets into 3-inch strips.  Take one strip and cover the rest with a clean, damp cloth.
Brush the first phyllo strip with melted butter, and place a teaspoon of feta/herb mixture on the bottom right corner of the phyllo sheet, about 1/4-inch from the edge.
Pick up the bottom right corner of the phyllo sheet and fold it up and over the feta/herb mixture so the corner reaches the top edge of the phyllo sheet and forms a triangle.  Keep folding the pastry over itself, being careful that the filling remains intact, until you reach the end of the phyllo sheet and have a triangle shaped pastry.
Repeat steps #5 and #6, using remaining phyllo sheets and feta/herb mixture.
Lay pastries on a baking sheet, and brush with remaining melted butter.  Bake at 350° for 20 minutes, or until golden brown.
CHOCOLATE LAVa CAKE With CARAMEL


Ingredients:
butter, egg, granulated sugar, dark chocolate, unsalted butter, unbleached all-purpose flour, fleur de sel, confectioners' sugar, raspberries

Directions:
Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.] ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie]. Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners’ sugar; garnish with raspberries and serve immediately.
Potato Cheese and Cauliflower Mash


Ingredients:
baking potatoes, cauliflower, garlic, butter, cheddar cheese, salt, pepper

Directions:
Place potatoes, cauliflower and garlic in a large saucepan of salted water.
Cover and bring to a boil; simmer, covered, for about 20 minutes or until the vegetables are tender.
Drain well; return vegetables and garlic to the pan.
Set the pan over low heat and mash vegetables and garlic with whipping cream and butter.
When the mixture is smooth, stir in the cheese until it's melted.
Add salt and pepper.
Healthy Garlic Shrimp Pasta


Ingredients:
raw shrimp, garlic cloves, lemon zest, olive oil, coarse salt, pepper, tomatoes, oregano, red pepper flakes, spinach, lemon juice, angel hair pasta

Directions:
In a small bowl add shrimp, 2 cloves of minced garlic, lemon zest, 1/2 T of oil, salt and pepper.  Mix all together, and set aside to marinate for 15 minutes.
Bring a pot of water to a boil, add tomatoes. Boil for 2 minutes, then remove from water, run under cold water, until tomatoes are cooled, then peel the skin and chop. Set aside.
In a skillet, heat 1 T oil, Add in Shrimp, cook only 3-5 minutes, until shrimp is pink.  Remove and set aside.
In the skillet, there will be residue from the shrimp.  Heat back up, add the other 2 cloves of minced garlic, and pepper flakes, once there is an aromatic smell, add the tomatoes, Italian spice, and oregano.  Turn the heat down to Med Low, and cook the tomatoes slowly for about 10-15 minutes.  Once they have broken down a bit, add the spinach on top of the tomatoes, and cover with a lid. Let it cook for 5-10 minutes on Medium Low.  Once the spinach has wilted, mix into the tomatoes, add the lemon juice,and a little salt.  Serve over your pasta, and add shrimp.  A sprinkle of parm is good to add on top.
Fried Cabbage with Bacon, Onion, and Garlic
Category: side-dish
By Kathi Richards Smith

This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.

Ingredients:
6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon paprika

Directions:
Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 194.1
Fat: 12.9 g
Saturated fat: 4.3 g
Carbohydrates: 15.5 g
Sugars: 7.9 g
Dietary fiber: 5.8 g
Protein: 6.4 g
Cholesterol: 19 mg
Sodium: 1434.9 mg
Creamsicle Smoothie


Ingredients:
boiling water, honey, vanilla ice cream

Directions:
Brew orange spice and peppermint tea in boiling water. Allow to steep for 4 minutes then remove bags and allow tea to cool.
Pour the cooled tea into your blender, and add the orange juice, honey, ice cream, and ice.
Mix tea in blender until mixed and smooth.
Pour into glass and garnish with whipped cream, if desired.
White Bean & Pumpkin Soup (Veg)


Ingredients:
dried navy beans, olive oil, onion, garlic, bay leaves, sea salt, fresh pumpkin, vegetable broth, dried rosemary, dried thyme, dried sage

Directions:
Soak the beans overnight in plenty of water.  To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour.  Either method, drain the beans when you're ready to start!
Warm the olive oil in a soup pot or dutch oven over medium heat.  Add in the diced onion and saute for about 5 minutes.  Add in the garlic and continue to cook for another 5 minutes or so.
To the cooking onions and garlic, add in the bay leaves, salt and herbs.  A note on the herbs:  I crush dried whole herbs saved from the garden, you could use fresh, either way chop well.  If using ground versions, use much less, around 1/3 tsp each.
Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth.  Adjust seasoning and bring to a boil.
Reduce heat to medium low, cover and leave to cook for about 45 minutes, stirring from time to time.  Remove the lid for the last 15 minutes of cooking if you want to reduce the amount of broth and have it more stew like.
If you used the quick soak method for the beans, it will need to cook slightly longer, about an hour.
Lemon Glazed Cake
Category: desserts
By ANNETTER

A sweet, lemony, fabulous cake, especially good in the summer.

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4  eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Glaze:  In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch pan

Calories: 451.1
Fat: 22.3 g
Saturated fat: 5.7 g
Carbohydrates: 59.1 g
Sugars: 45.5 g
Dietary fiber: 0.4 g
Protein: 5.3 g
Cholesterol: 78.2 mg
Sodium: 384.1 mg
Minnesota Cheddar Ale Soup


Ingredients:
butter, leek, carrot, garlic, bay leaf, flour, ale, heavy whipping cream, Worcestershire sauce, sea salt, fresh ground pepper, cheddar cheese

Directions:
In large saucepan, melt butter over medium heat.
Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes]. Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil].
Discard bay leave.
Spoon into bowls and garnish with crushed pretzels.
Peach Waffles


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, milk, vanilla, lemon juice

Directions:
In a large metal or glass bowl, cream the butter and sugar together. Add the eggs and beat until well mixed.
In a seperate bowl, sift the flour with the baking powder and salt.
Add the flour mixture to the egg mixture along with the milk, lemon juice and vanila. Mix well. Fold in the peach pieces.
Bake in a well-greased waffle iron according to manufacturer's instructions.
Beef in Red Wine


Ingredients:
beef, red wine, Dijon mustard

Directions:
Place beef in crockpot.
Combine soup mix, wine/water and mustard.
Pour over beef.
Cover and cook for 6 - 8 hours or until tender, adding frozen vegetables 1 hour before cooking is complete.
Add sufficient water (if required] to achieve desired consistency approximately 1 hour before dish is cooked.
Sausage Cheese Balls


Ingredients:
Bisquick baking mix, pork sausage, cheese, parmesan cheese, milk, dried rosemary leaves, parsley flakes

Directions:
Heat oven to 350. Lightly grease bottom & sides of Jelly Roll pan (15 1/2 x 10 1/2 x 2 x 1-inch].
Stir together all ingredients.
Shape into 1-inch balls. Place in pan.
Bake 20-25 minutes until brown. Immediately remove from pan. Serve with sauce--BBQ or chili (they are great served plain as well].
Makes 30-40 balls.
Eggs in Bell Pepper Rings


Ingredients:
butter, bell pepper, tomatoes, eggs, cheese, salt, pepper, dill sprigs

Directions:
Put bell pepper rings in a pan that has the butter melted in it. saute for a coupla minutes with lid on on low to desired doneness of bell pepper
Put thin slices of tomato inside ring.
Break egg into 1 ring.
Salt and pepper.
Put dill on top of egg. I think basil, parsley, or chives would work also.
you can put some shredded cheese on here if you wish
Cover with lid and cook until yolk is hard. You may need a little water, like 1 teaspoon, to steam. Some of the yolks were soft so it must be to a person's preference.
Creamy Broccoli Salad
Category: salad
By Mark Simma

This scrumptious salad is the best tasting broccoli salad, and the dressing really makes it.

Ingredients:
8 slices bacon
1 pound fresh broccoli, cut into florets
½ small red onion, chopped
1 cup shredded mozzarella cheese
½ cup mayonnaise
¼ cup white sugar
1 tablespoon white wine vinegar

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled. Mix bacon, broccoli, onion, and mozzarella cheese in a bowl. Whisk mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves and dressing is smooth; pour over broccoli mixture. Toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 305.6
Fat: 22.9 g
Saturated fat: 5.8 g
Carbohydrates: 15.2 g
Sugars: 10.3 g
Dietary fiber: 2.1 g
Protein: 11.4 g
Cholesterol: 32.4 mg
Sodium: 527.2 mg
Pumpkin, Potato, and Leek Soup


Ingredients:
cloves, black peppercorns, bay leaf, fresh parsley, olive oil, garlic, leeks, ground cinnamon, dried thyme, potato, low sodium chicken broth, half-and-half, salt, sugar, cayenne pepper, fresh ground pepper, fresh parsley

Directions:
Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
Add the cinnamon and thyme and cook 1 minute longer.
Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste].
Cook over low heat until heated through, but do not boil.
Adjust seasonings and serve garnished with fresh parsley.
Turkey, Mushroom and Chickpea Sauce (Crock-Pot)


Ingredients:
fennel seed, olive oil, ground turkey, onions, celery, dried oregano, salt, pepper, mushrooms, tomatoes, chicken broth, chickpeas, paprika, lemon juice, red bell pepper

Directions:
In a large skillet over medium heat toast the fennel seeds for 3 minutes or so.Transfer them to a mortar and pestle and grind. Set aside.
In the same skillet, over medium heat, heat the oil and then add turkey, onions and celery and cook stirring for 5-10 minutes or until turkey is no longer pink.
Stir in next 4 ingredients (garlic - pepper], cook stirring for another minute.
Stir in mushrooms.
Pour mixture into crockpot.
Stir in tomatoes, broth and chickpeas.
Cover and cook on low for 6 hours (high for 3 hours].
Mix paprika and lemon juice in a cup and add to crockpot along with the bell pepper. Cover and cook on high for 20 minutes.
Mustard-Crusted Beef Tenderloin


Ingredients:
dry mustard, dark brown sugar, fresh coarse ground black pepper, kosher salt, fresh lemon zest

Directions:
Preheat oven to 425°F
Stir together mustards, brown sugar, pepper, salt and lemon zest.
Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
Transfer to an oiled shallow baking pan and coat with mustard mixture.
Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
Transfer to a cutting board and let stand until cool, at least 10 minutes.
Garlic Crab


Ingredients:
bulb of garlic, onion, butter, salt, ground pepper, parsley, lemon slice

Directions:
Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven.
Be sure to watch carefully and cook until onions and garlic turn golden brown.
Remove from oven, add crab and blend thoroughly.
Make sure the crab (shells and all] is coated.
Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes.
After the crab has been heated throughout remove from oven.
Garlic sauce should be braised onto the shell of the crab.
Serve as soon as possible, sprinkled with parsley and garnished with lemon.
My Lightened Veggie Version of Poppy Seed Chicken


Ingredients:
fat free sour cream, poppy seed, olive oil

Directions:
Preheat oven to 350°F.
Mix two cans of soup with sour cream in a deep sided casserole and combine well.
When well mixed stir in the "chicken" until well separated and coated with the soup mix.
Place crackers in a plastic bag and gently crush them.
Add poppy and shake to mix and then over the chicken and soup mixture.
Drizzle the oil over the crackers.
Bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.
Winnie's Kolacky Kookies


Ingredients:
all-purpose flour, salted butter, milk, cream cheese, baking powder, granulated sugar, confectioners' sugar

Directions:
Preheat oven to 400°.
Sift flour and baking powder together, set aside.
In a separate bowl, cream butter, cream cheese and sugar, Add egg yolk and blend.
Add flour mixture to creamed butter mixture and blend well.
Chill for several hours or overnight.
Lightly flour surface to be used for rolling cookie dough.
Roll out to 1/4" thick; cut cookie shape with cookie cutter
Place on ungreased cookie sheet.
Make a depression in the center of each cookie with your thumb or back of spoon. Place one teaspoon of fruit filling in center of each cookie.
Bake 10-12 minutes until bottoms are slightly browned. Cool.
Sprinkle generously with confectioner's sugar.
The Best Moist Lotus Cookie Butter Banana Bread Recipe Ever
Category: bread
By Carla Maria

Hey its Carla Bruno from CarlasCakes! Here is another great recipe I had to share with you. I am obsessed with banana bread and so it my husband, and I am also obsessed with Lotus Cookie Butter! If you don't know what that is yet, I strongly suggest you become familiar because I am telling you, it is the best thing ever! There are lots of different types of cookie butters. However, I love Lotus because it has a caramel taste to it.

Ingredients:
cooking spray
1 cup white sugar
½ cup butter, softened
6  ripe bananas, mashed
2  eggs, beaten
1 ½ cups cake flour
3 tablespoons cake flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla extract
½ cup European cookie spread (such as Biscoff®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in bananas and eggs. Mix 1 1/2 cup plus 3 tablespoons cake flour, baking soda, and salt together in a bowl. Mix into the banana mixture. Stir in vanilla extract. Pour half of the batter into the prepared pan. Heat cookie spread in the microwave until softened, about 20 seconds. Spread over the batter in the pan. Cover with remaining banana batter; swirl decoratively with a knife. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack. Cool for 10 to 15 minutes before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 326.6
Fat: 12.7 g
Saturated fat: 6.2 g
Carbohydrates: 50.9 g
Sugars: 24 g
Dietary fiber: 1.9 g
Protein: 3.4 g
Cholesterol: 51.3 mg
Sodium: 268.9 mg