xiaoxl/recipe_data huggingface dataset:
Cheese-Stuffed Mushrooms


Ingredients:
mushrooms, green onion, garlic cloves, butter, parmesan cheese, parsley, salt, basil, pepper

Directions:
Remove mushroom stems and chop finely.
In a small pan, cook stems, green onions,garlic and butter over medium heat til tender, about 5 minutes.
Remove from heat and add all remaining Ingredients except caps.
Fill caps with mixture, place in baking dish.
Bake 350°F for 15 minutes.
Low Fat Basil Tomato Pesto


Ingredients:
fresh basil leaf, chopped tomato, garlic, pine nuts, salt

Directions:
To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.
Rinse and drain fresh basil leaves.
In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.
Have a rubber spatula handy to scrap down the sides of the blender as you process.
Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.
Pesto is great served immediately, but can be refrigerated for 3-4 days.
Vegan Rainbow Rotini


Ingredients:
tri-color spiral pasta, sun-dried tomato packed in oil, asparagus spears, garlic cloves, olive oil, dried rosemary, dried basil

Directions:
Cook the pasta in salted boiling water until al dente.
While the pasta is cooking, heat the oil in a pan over medium heat.  Add the garlic and saute until fragrant.
Add the asparagus to the pan and sautee until it begins to soften and then add the sun-dried tomatoes (with the packed oil], rosemary, basil, salt and pepper.  Cook until everything is softened and fragrant.
Pour over the pasta, toss and serve hot.
Grandpa's Beef, Mushroom, and Barley Soup
Category: soups-stews-and-chili
By Lobbylady

I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa.  This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup.   The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.

Ingredients:
1 cup pearl barley
2 ½ cups water
8 ounces broken dried mushrooms
½ cup water
1 (3 pound) boneless chuck roast
5 quarts water
½ cup chopped fresh parsley
½ cup chopped fresh dill
1 (14 ounce) can beef broth
1 tablespoon kosher salt
1 teaspoon pepper

Directions:
Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight. Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours. Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 14 hrs 15 mins
Yields: 4 quarts

Calories: 416.1
Fat: 19.1 g
Saturated fat: 7.1 g
Carbohydrates: 34.1 g
Sugars: 0.2 g
Dietary fiber: 6.1 g
Protein: 29 g
Cholesterol: 73.7 mg
Sodium: 993.2 mg
Haggis, Colorado, Usa Version


Ingredients:
lamb liver, onions, steel cut oats, garlic, rubbed sage, thyme, rosemary, fresh rosemary, white pepper, salt

Directions:
Boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.
Chop the onions and add all the herbs and oats, mix well.
Chop up the cooked lamb organs-a Cuisinart works well, but takes time, be careful not to turn the meat into pate.
Mix the meat with the rest of the ingredients.
Divide the mixture between the Reynolds oven bags.
Tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.
Boil the bags of Haggis for a further 1 hour.
Serve with bashed neeps and tatties.
This mixture also freezes well, but be careful on reheating as the Reynolds oven bags become very brittle when you freeze them.
Yields approx 75 lbs cooked.
Best Carrot Cake Ever
Category: desserts
By Nan

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Ingredients:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4  eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Directions:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Prep time: 1 hr 30 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 2 - 10 inch round layers

Calories: 457.4
Fat: 20.2 g
Saturated fat: 2.7 g
Carbohydrates: 66.3 g
Sugars: 42.8 g
Dietary fiber: 3.1 g
Protein: 5.9 g
Cholesterol: 46.5 mg
Sodium: 315.2 mg
Mushroom Cheddar Batter Bread
Category: bread
By Cat Lady Cyndi

This easy, savory bread has a wonderful combination of flavors. This is delicious served with soups, stews, at brunch, or just on its own. You may use any type of grated cheese you wish.

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ cup butter, softened
3  eggs, beaten
¼ cup minced onion
¼ cup diced green bell pepper
¼ cup diced sweet red bell pepper
1 cup grated sharp Cheddar cheese
1 cup mushrooms, chopped

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 45 mins
Yields: 1 9x5-inch loaf

Calories: 132.8
Fat: 8.3 g
Saturated fat: 4.8 g
Carbohydrates: 9.2 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 5.4 g
Cholesterol: 66.6 mg
Sodium: 241.7 mg
Fried Rice With Shrimp, Pork, Shiitake Mushrooms


Ingredients:
oyster sauce, soy sauce, eggs, small shrimp, ground pork, smoked ham, garlic cloves, cooked white rice, scallions

Directions:
Combine oyster sauce and soy sauce in small bowl; set aside.
Heat 12-inch nonstick skillet over medium heat until hot.
Add 1 1/2 teaspoons oil.
Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
Transfer eggs to small bowl and set aside.
Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
Transfer to bowl with eggs and set aside.
Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
Stir in garlic and cook for about 30 seconds.
Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
Serve.
Curry Gravy Casserole


Ingredients:
lean ground beef, peas, sweet potato, carrot, potatoes, Japanese pumpkin, curry powder

Directions:
cook mince and onion in a frying pan.
once cooked, add all other vegetables.
mix up gravox so you have 2 cups worth. add curry powder to gravy mix.  pour mixture over vegies and meat in fry pan.
Allow gravy to heat up and start boiling.  Once this begins, reduce heat to a simmer, cover frypan with a lid and allow vegies to cook.  stir occassionally to make sure vegies don't stick to bottom of frypan.
serve with crusty bread rolls.
Grandma's Moist Cake
Category: desserts
By Patricia Taylor

This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.

Ingredients:
1 cup butter
2 cups white sugar
4  eggs
2 ½ cups self-rising flour
1 cup milk
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans. Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 - 8 inch round layers

Calories: 393.9
Fat: 17.7 g
Saturated fat: 10.5 g
Carbohydrates: 53.9 g
Sugars: 34.6 g
Dietary fiber: 0.7 g
Protein: 5.5 g
Cholesterol: 104.3 mg
Sodium: 471.5 mg
Freezing Herbs--Basil, Rosemary, Thyme, Oregano, Cilantro, Parsl


Ingredients:
basil, oregano, dill, thyme, rosemary, herbs

Directions:
Thoroughly wash the herbs and allow to dry.  If they are an herb where you just use the leaf (like rosemary or oregano], then trim the leaves off the stems.  For parsley, cilantro, dill, etc I leave the stems intact and just cut off the ends near the base.
If just using the leaves, throw them as is into the Ziploc bag.  If using the whole herb, roughly chop them (I simply lay on cutting board and just cut into 1-2 inch pieces] and put them in the bag.  Squish all the air out and label using Sharpie marker.  Place in freezer . . . voila!
When ready to use, simply break off/take out the amount you need and chop as needed.  LOVE having fresh herbs all year!  Also, if I need to buy herbs from the grocery store, I use this method to preserve whatever I didn't use right away.
Egg Salad Sandwich


Ingredients:
eggs, light mayonnaise, yellow mustard, green onions, onion powder

Directions:
"Mash eggs and add remaining ingredients. Chill. I like to serve on toasted bread."
O. J.  Yogurt Shake


Ingredients:
milk, yogurt, vanilla

Directions:
Place the milk, yogurt and orange juice concentrate in a blender; process until well blended.
With blender running, gradually add ice cubes through feed cap; process until smooth.  Serve immediately.
Corn Bacon Muffins


Ingredients:
flour, sugar, sugar, baking soda, salt, pepper, bacon, unsalted butter, onion, frozen corn, buttermilk, egg

Directions:
Preheat the oven to 400º.
In a large bowl, whisk together the flour, sugar, baking soda, salt and pepper to combine.
In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp but not dry. Using a slotted spoon, transfer the bacon to a small bowl. Discard the bacon fat. Add the butter to the skillet and melt over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the chopped bacon and remove from the heat.
Stir the corn into the dry ingredients. Make a well in the center and add the buttermilk, egg and bacon mixture. Fold the ingredients together until just combined. Divide the batter equally among 12 prelined muffin cups.
Bake approximately 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Spinach and Cheese Mashed Potatoes


Ingredients:
potatoes, salt, pepper, nonfat sour cream, plain fat-free yogurt, low-fat milk, butter, fresh spinach, frozen spinach, chives, dill weed, low-fat cheddar cheese, cheddar cheese

Directions:
Preheat oven to 400 degrees Fahrenheit.
Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes] and put through ricer.
Add salt, pepper, yogurt or sour cream, milk and butter (if using] to potatoes.  Beat well until fluffy.
Fold in spinach, chives and dill (if using].
Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
Recipe can be prepared a day ahead before final bake.
The Best Homemade Apple Pie


Ingredients:
all-purpose flour, sugar, salt, granny smith apples, gala apples, sugar, brown sugar, cinnamon, nutmeg, allspice, clove, applesauce, lemon juice

Directions:
First Make The Crust.
Start off by mixing 2 1/2 Cups of AP Flour, with 2 Tablespoons of Sugar, and 1/2 Teaspoon of Salt.
Then, using a Food Processor, or a Pastry Blender, (or even 2 knives]. Add 2 Sticks of cubed COLD Butter (The cold butter is used for flakiness].
Combine until mixture looks like Course Crumbs.
Add Ice Cold Water, 1 Tablespoon at a time. Until when squeezed between your hands it forms into dough.
Form Dough into 2 Balls. Wrap separately in plastic wrap, and Refridgerate for One Hour.
While Dough is Refridgerating, Peel, Core and Thinly Slice Apples, and place in bowl. Add Lemon Juice.
Add all the sugar, spices, and applesauce, and mix well.
Cover with Plastic Wrap, and Refrigerate until the Pie Crust is done.
Take Both out of the Fridge, and let sit on counter for 5-10 minutes.
Roll One Ball of Dough Out. (Roll at least two inches bigger than your pie dish is.].
Place in a buttered, and floured pie dish.
Add Apples, but reserve the liquid at the bottom. Pour a Tablespoon of the Liquid on top of the apples. And Discard the rest of the liquid.
Design Top Crust However You Want. (Lattuce Top or Top Crust, with an X on top, to vent.].
Sprinkle 1 Tablespoon of Sugar on top.
Put Pie in a Preheated 425 Degree Oven for 15 Minutes.
Reduce the Heat to 350 Degrees and Bake for 42-48 minutes.
Take Out of Oven and Let Cool For 15 Minutes.
Enjoy!
Greek Salad With Mint


Ingredients:
kalamata olives, extra virgin olive oil, red wine vinegar, garlic, ground pepper, romaine lettuce hearts, cherry tomatoes, English cucumber, of fresh mint, feta cheese

Directions:
In a large bowl, whisk together olives, olive oil, vinegar, garlic and ground pepper. Let stand for 10 minutes.
Add the remaining ingredients, and toss well.
Bacon, Potato, Carrot, Onion Casserole


Ingredients:
russet potatoes, carrots, chopped pimiento, bacon, mayonnaise, margarine, sour cream, celery seed, yellow mustard, salt, white pepper

Directions:
In large pot, put potato chunks in 2 qts of water and bring to boil, cover and cook about 10 minutes. Drain.
In frying pan, cook bacon until slightly crisp. Take out of pan to cool.
Note: Add 2 tblsp vegetable oil to pan if you are using precooked bacon and you need oil to fry onions.
Add diced onions and boiled potatoes, cook until slightly browned.
Use 1 tblsp of oil or bacon grease to coat a 4 qt casserole dish.
Add onions and potatoes.
Cut cooked bacon into pieces.
Preheat oven 350*.
In mixing bowl, add bacon, grated carrots.
pimentos, mayonnaise, margarine, sour cream, celery seed, bonapetite seasoning, yellow mustard, salt and pepper.Mix well.
Note: Delete 1/2 tsp salt if using bonapetite seasoning, that has salt, pepper and garlic. If you don't have that seasoning, use 1 clove crushed garlic or 1 tsp minced fresh garlic in a jar, the salt and white pepper.
Caution: Use mustard only if you love the flavor of mustard because it will really flavor when combined with the mayonnaise.
Pour over potatoes and onions.
Cover the casserole.Cook one hour.If refrigerated allow an extra 10 minutes cooking time.
After cooking let set 10 minutes.
Addition: Serve a bowl of grated cheese on the side to sprinkle on top of each serving if desired.
Argentinian Steak With Chimichurri


Ingredients:
thyme, rosemary, olive oil, garlic clove, parsley, oregano leaves, cumin, red wine vinegar

Directions:
Chimichurri (must be done in advance]:
In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don’t over-blend — you don’t want it to become a paste.
Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
Steak:
Preheat oven to 450°F (230°C].
Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don’t use aluminum.
Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge].
Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.].
Once steak has rested, cut crossways into half-inch slices (serrated knife is best]. Slather steak with chimichurri or serve on the side.
Chef’s tip: Chimichurri lasts in the fridge for up to a week. It’s also heaven on roasted veggies and chicken.
Green Fennel Seeds Tea


Ingredients:
water, fennel seed, sugar

Directions:
Boil water with fennel seeds for a good 2-3 minutes., Add tea leaves, turn off the heat and let the same stand., Add sugar and enjoy., U can add a dash of milk if you want!
Stuffed Peppers with Turkey and Vegetables
Category: main-dish
By LSMITHNY21

This is a great alternative to the beef and rice stuffed peppers.

Ingredients:
4  green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
½  onion, chopped
1 cup sliced mushrooms
1  zucchini, chopped
½  red bell pepper, chopped
½  yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.

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

Calories: 279.3
Fat: 15.6 g
Saturated fat: 3.2 g
Carbohydrates: 10.2 g
Sugars: 5.6 g
Dietary fiber: 3.2 g
Protein: 25.3 g
Cholesterol: 83.6 mg
Sodium: 471.9 mg
Tuna Gravy & Toast


Ingredients:
tuna in water, butter, sweet milk, flour

Directions:
melt the butter in a sauce pan.
stir in flour.
add milk, tuna, seasonings.
stir until this thickens.  It should pour generously over toast.  Add more milk to reach that consistency.
Banana Butter Icing
Category: desserts
By Carol

Can be used on banana cake, white cake or peanut butter cake.

Ingredients:
¼ cup butter, softened
½ cup mashed bananas
½ teaspoon lemon juice
½ teaspoon vanilla extract
3 ¼ cups confectioners' sugar

Directions:
Cream together butter, banana, lemon juice and vanilla.  Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing.  Makes about 2 1/3 cups.

Yields: 2 1/3 cups

Calories: 184.6
Fat: 4.3 g
Saturated fat: 2.7 g
Carbohydrates: 37.7 g
Sugars: 36 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 11.1 mg
Sodium: 30.2 mg
Easy Chicken & Dressing


Ingredients:
boneless skinless chicken breast, cheddar cheese

Directions:
Brown chicken in skillet.
Remove from heat and allow to cool a bit.
Preheat oven to 350 degrees.
Prepare stuffing mix as directed on box.
Stir soup into prepared stuffing.
Pull chicken apart into bite-size pieces.
Mix chicken evenly into soup and stuffing mixture.
Spread mixture into greased 9"x11" pan.
Top with cheese if desired.
(I usually do not do this, but its a personal preference.] Bake until top is slightly browned or cheese is melted.
(Approx 15 minutes].
Australian-Style Pumpkin Scones
Category: bread
By Krissy Rodgers

These are the Australian-style pumpkin scones. They come out like scones not like muffins.

Ingredients:
1 tablespoon butter, at room temperature
2 cups self-rising flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cooked and mashed pumpkin
1  egg

Directions:
Preheat oven to 450 degrees F (230 degrees C). Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet. Bake in the preheated oven until lightly browned, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 127.6
Fat: 1.6 g
Saturated fat: 0.8 g
Carbohydrates: 25.6 g
Sugars: 9.1 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 18 mg
Sodium: 415.5 mg
Hearty Cream of Spinach Soup


Ingredients:
butter, onion, carrot, fresh spinach, milk, nutmeg, fresh ground black pepper

Directions:
In a large saucepan, let the butter melt over medium heat.
Add in the onion, carrot, and spinach; cook and stir frequently for 3-4 minutes or until vegetables are softened.
Add the soup mix, then the milk; whisk until mixture is smooth.
Bring to a boil, add in nutmeg and pepper; lower heat to medium-low and simmer 5 minutes or so before serving.
Nancy's Turkey Stuffing


Ingredients:
butter, onion, celery, salt, pepper, poultry seasoning

Directions:
Melt the butter in a large, heavy skillet. Add the onion and cook until yellow. Stir in as many breadcrumbs as fit and heat.
Transfer to a large, deep bowl and add celery, seasoning and the rest of the bread. Mix well. If too dry, add enough broth or water to moisten (don't make it soggy!].
Greek Tycoon


Ingredients:
"metaxa brandy"

Directions:
"Combine and pour into a Brandy snifter."