xiaoxl/recipe_data huggingface dataset:
Hamburger on Toast


Ingredients:
lean ground beef, salt, pepper, yellow mustard

Directions:
Lay toast slices on baking sheet., Spread slices lightly with mustard., Pat ground beef into a patty form and light press onto toast slices., Sprinkle with salt and pepper., Broil about 5-10 minutes or until hamburger is cooked through.
Great Mushroom Gravy


Ingredients:
whole wheat flour, water, tamari, garlic granules, tahini, black pepper

Directions:
Toast the flour on low heat till fragrant, stirring often (be patient, this does take a few minutes, but don't turn on high heat and burn it!].
Remove from heat and whisk in the water, tamari, and garlic granules. Bring to a boil and reduce heat to medium, stirring often.
When partly thickened, add tahini and mix well. Stir in the mushrooms. Reduce heat, and let the gravy simmer covered for five minutes or so, till the mushrooms are softened.
Season with pepper and serve!
Zucchini Bread


Ingredients:
sugar, eggs, vanilla, baking soda, cinnamon, clove, nutmeg, salt, baking powder, flour, zucchini

Directions:
Mix all ingredients together well., Bake at 350 degrees for 55 - 60 minutes.
Tootsie Roll


Ingredients:
"dark Creme de Cacao"

Directions:
"Pour into shot glass."
Spaghetti Puttanesca


Ingredients:
garlic cloves, salt, spaghetti, olive oil, red pepper flakes, anchovies, diced tomatoes, capers, black olives, fresh parsley leaves

Directions:
Mix garlic with 1 tablespoon water in small bowl and set aside.
Bring 4 quarts of water to rolling boil in large pot.
When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
Cook stirring frequently, until garlic is fragrant but not brown.
Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
Cook pasta until done.
Drain and then return pasta to pot.
Add 1/4 cup of the reserved tomato juice and toss to combine.
(You can also add a tablespoon of extra-virgin olive oil if you like] Stir capers, olives and parsley into the sauce.
Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
Adjust seasonings to taste and serve immediately.
Mac 'n Cheese and Spinach Strata #SP5


Ingredients:
frozen spinach, butter, parmesan cheese

Directions:
Heat oven to 350 degrees F.  Coat a 2-3 quart glass baking dish with cooking spray.  Set aside.
Transfer 1 package of the heated Simply Macaroni and Cheese to the bottom of prepared baking dish and spread evenly.  Top evenly with spoonfuls of spinach.  Cover spinach with 2nd package of macaroni and cheese and spread evenly.
In a small bowl, combine the breadcrumbs, butter and cheese.  Sprinkle over casserole.
Bake for 30-35 minutes or until hot and bubbly and crumbs are just starting to brown.
Sunshine Bisque


Ingredients:
water, vegetable bouillon cubes, brown rice, butter, Madras curry powder, onion, garlic cloves, fresh sage, sweet potatoes, buttermilk, honey

Directions:
Bring water and stock cubes to the boil in medium saucepan; add brown rice, lower heat, cover and maintain at a slow boil; cook for 10 minutes; add split peas to boiling stock and cook 25 minutes longer.
Meanwhile, melt butter in small saucepan over medium-low heat and add curry powder, onion, garlic and sage; stir to blend and gently sauté for 5 minutes; remove from heat; add 2 ladlefuls of the hot stock from the pea/rice mixture to the curry mixture to dissolve and pour back into larger pot; add squash and sweet potatoes and boil gently for 15 minutes longer, or until the vegetables are tender.
Transfer cooked soup to a blender and puree, or use an immersion blender (if you like more texture in your soup, skip the pureeing- except for the sage, puree that or you'll get a mouthful of it]; gently stir in 1 ½ cups of buttermilk and the honey; adjust seasoning to taste and enjoy!
Note: This soup thickens as it cools; if you will be eating it cool or at room temperature and it is too thick, dilute soup with more stock or buttermilk.
Mexican Chocolate Meringues


Ingredients:
salt, cream of tartar, vanilla extract, ground cinnamon, strawberries, chocolate piece

Directions:
Whisk the egg whites until they are foamy.  Add salt and cream of tartar and beat until very stiff.  Whisk in vanilla, then sugar, a small amount at a time, until the meringue is shiny and stiff.  This should take just about 3 minutes by hand and under a minute by electric mixer.
Whisk in the cinnamon and grated chocolate.  Spoon mounds, about 2 tablespoons, on to an ungreased nonstick baking sheet.  Leave plenty of space between the mounds.
Place in a preheated oven at 300°.  Bake for 3 hours or until set.
Carefully remove from the baking sheet but if the meringues are too moist and soft, return to the oven to firm up and dry out some more.  Allow to cool completely.
Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream.
To make the flavored cream simply stir half-melted chocolate pieces into stiffly whipped cream, chill until solid.
Gâlat / Galat Dagga -  Tunisian Spice Mix - North African


Ingredients:
black peppercorns, grains of paradise, cinnamon sticks, whole cloves, whole nutmegs

Directions:
Put everything in a spice or coffee gringer (or mortar & pestle] & grind until powdery. (You might want to grate your nutmeg instead of grinding with the other spices].
Store in an airtight container in a cool dark place & use within 6 months!
Apple Bundt Cake
Category: desserts
By Carol

This is a good wholesome cake, especially nice for the fall.

Ingredients:
2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
¼ cup orange juice
2 ½ teaspoons vanilla extract
4  eggs
1 cup chopped walnuts
¼ cup confectioners' sugar for dusting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts. Pour 1/3 of the batter into prepared pan.  Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 - 10 inch Bundt or tube cake

Calories: 523.5
Fat: 26.7 g
Saturated fat: 3.5 g
Carbohydrates: 66.3 g
Sugars: 40.1 g
Dietary fiber: 2.1 g
Protein: 6.9 g
Cholesterol: 62 mg
Sodium: 243.3 mg
Kentucky Kernel Oven Baked Pork Chops


Ingredients:
butter, egg, milk, ground black pepper, seasoned flour

Directions:
In a shallow dish combine egg, melted butter, milk and ground black pepper.
Place Kentucky Kernel Seasoned Flour in another shallow dish.
Dip pork chops into egg mixture.
Dip pork chops into flour, covering both sides.
Place in 13x19x2-inch baking pan.
Bake, uncovered, in a 425 degree oven for 10 minutes. Turn chops.
Bake for 10 to 15 minutes more or until done (160 degrees] and juices run clear.
Grandma Lyna's Best Pie Crust


Ingredients:
all-purpose flour, confectioners' sugar, salt, butter, egg, apple cider vinegar

Directions:
ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!].
Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
Victory's Famous Bloody Mary Marinade


Ingredients:
tomato juice, olive oil, vodka, lime juice, lemon juice, Worcestershire sauce, horseradish, red wine vinegar, pepper, liquid smoke, garlic powder

Directions:
Add all ingredients in bowl. Whisk well till well blended.
Put your favorite cut of steak or shrimp in a ziploc bag.  Add marinade and put in fridge for 6 to 8 hours.
Enjoy.
Dads Caramel Apple Cheesecake


Ingredients:
butter, granulated sugar, graham crackers, cinnamon, cream cheese, butter, granulated sugar, eggs, sour cream, cornstarch, vanilla, granny smith apples, cinnamon, nutmeg, water, granulated sugar, light brown sugar, flour, cinnamon, butter, walnuts, heavy whipping cream, granulated sugar, vanilla

Directions:
"In a small bowl mix together ingredients for crust. Pour into a 9 inch spring form pan and press down. I use the bottom of a measuring cup. Set aside. In a medium sauce pan and ingredients for apple filling. Mix and cook on low for 10 to 12 minutes stirring occasionally. While your apples are cooking cream together cream cheese and butter for at least five minutes until light and fluffy. Add sugar, eggs, vanilla and cornstarch mix completely. Add sour cream. Only mix until sour cream is combined. Do not over mix this will create air pockets in your cheesecake. Pour half of cheesecake mixture over the crust and layer with apples. Drizzle with a little caramel. Pour remaining batter over the top of the apples and sprinkle with brown sugar topping. Bake at 350 for 35 minutes. Turn off the oven and leave cheesecake in oven for an additional 15 minutes. Refrigerate for at least two hours. While cheesecake is chilling beat heavy whipping cream and 3 tablespoon granulated sugar and 1/2 teaspoon vanilla to stiff peaks. After cheesecake is set up remove from pan and drizzle with remaining caramel. Decorate with whipping cream and serve."
Hofbrau Beer Brats and Bean Ragout


Ingredients:
navy beans, fine sea salt, fresh thyme sprigs, sage leaves, rosemary sprigs, black peppercorns, extra virgin olive oil, sea salt, black pepper, onions, carrot, garlic cloves, Burgundy wine, plum tomatoes, tomato paste, cilantro

Directions:
Place beans, vegetable stock and salt in a pot. Cover with water, bring to a full boil and reduce to a simmer for 1 1/2 hours or until beans are done.
Place herbs, bay leaves, juniper berries, peppercorns in cheese cloth to form a Sachet. Tie with string and place in bean pot.
10-minutes before your beans are done start cooking beer brats.
Heat a large saute pan, add 2-tablespoons oil and brown brats. Add 1/4 cup red wine, cover pan and simmer 8-10 minutes. Remove beer brats and hold warm.
Add oil, onions, carrots, garlic, tomatoes, salt, pepper and sauté 3-4 minutes. Add wine, tomato paste and saute until reduced by half.
Remove sachet from beans and drain. Combine vegetables, beans, brats and wine reduction together. Reseason with salt and pepper to taste.
Serve beans and sausage on warm plates.
Garnish with Fresh Chopped Cilantro.
Potato Salad With Bacon and Parsley


Ingredients:
new potatoes, kosher salt, black pepper, bacon, extra virgin olive oil, red wine vinegar, Dijon mustard, flat leaf parsley

Directions:
Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled.
Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.
Spritz


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder

Directions:
Demo about using cookie press  http://www.food.com/bb/viewtopic.zsp?t=243023.
Set out the butter so it is at room temperature.
Preheat oven to 325 degrees.
In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each addition, add the vanilla.
In a different bowl combine flour and baking powder; add this dry mixture to creamed mixture and mix well.
If you want to add a drop of food coloring, do so.
Put a portion of dough into the cookie press.
Shape dough with cookie press. ( When I use the swirlie plate, I like to get some dough onto the cookie sheet with press' feet? down --whatever you call them- LOL-- right on the cookie sheet and then turn the screw gizmo about 3 rotations.  The first few usually do not look the best but by about the third one I have it figured out.].
Place on ungreased cookie sheet.
Bake at 325 degrees for 14-15 minutes.  If you use a dark cookie sheet it will take less time.
White Chicken Chili


Ingredients:
chicken breasts, poultry seasoning, butter, onion, garlic, chili powder, cumin, great northern beans, flour, half-and-half, kosher salt, Worcestershire sauce, white pepper, colby-monterey jack cheese

Directions:
Preheat oven to 375.
-Pour the taco seasoning and poultry seasoning into bowl and mix. Dredge your chicken breasts in it and place in a 9x13 dish and bake in oven for 30-45 minutes. Shred or dice after cooked and set aside.
-Melt butter and sauté onion, garlic and jalapenos until onions are soft.
-Drain and rinse the beans and add to onion mixture and cook for 5 minutes. Stirring occasionally to meld the flavors.
-Add chili powder, cumin and flour into bean mixture and stir for 5 minutes. Make sure to scrape any of the bits off the bottom of the pot.
-Add the chicken stock, 1/2 and 1/2, salt, white pepper, hot sauce and Worcestershire. Cook until thick. Again scrape the goodness off the bottom of the pot.
-Add the chicken. Then slowly add the cheese a little at a time, until it is melted. Otherwise you will have a cheesy glob of a mess.
Italian Salad Dressing


Ingredients:
olive oil, white wine vinegar, water, plain yogurt, spicy mustard, parmesan cheese, salt, fresh ground black pepper, dried parsley flakes

Directions:
Blend, shake or whisk all ingredients together until well combined.  Use dressing immediately or store in an airtight container in the refrigerator for future use.
Makes about ½ cup of salad dressing. Watch the video: https://www.youtube.com/watch?v=yiqvMKSqIjc.
Squash Casserole-Recipe from Hopkins House in Pensacola, Fl


Ingredients:
onion, butter, black pepper, eggs, salt

Directions:
Cook Squash Covered in a small amount of boiling water 10 to 15 minutes or until tender.
Drain Well and Lightly Mash.
Set Aside.
Saute Onion in butter until tender.
Add Onion, Eggs, Cracker Crumbs, salt and pepper to squash.
Stir Well.
Spoon Mixture into a lightly greased 2 quart casserole.
Bake uncovered @ 350 for 20 minutes, or until lightly browned.
Bacon and Potato Soup


Ingredients:
bacon, garlic cloves, potato, water, sour cream, fresh parsley

Directions:
cook bacon and garlic in pan til bacon is crisp.
add potato stock and water bring to boil.
reduce heat simmer covered til potato is just tender.
add sour cream stir til heated through.
remove from heat stir in parsley.
IF you want your soup a bit thicker I quickly use a hand held blender and pulse it a couple of times but dont completely blend it or it will be too thick still leave some potato chunks. tastes even better the next day.
you can also use 1kg of bintje or pink fir apple potatoes.
Peanut Butter Cup Cookie Dough Balls


Ingredients:
butter, brown sugar, all-purpose flour, whole wheat flour, fat-free evaporated milk, vanilla extract, dark chocolate

Directions:
Combine the butter and sugar in a mixing bowl and cream on medium-high speed for about 2-3 minutes. Add in the flours, evaporated milk and vanilla.
Slowly stir in the p.b. cups and chocolate, a little bit at a time. Cover the bowl with plastic wrap and refrigerate for about an hour. (You'll want the mixture to harden enough so you can make balls.].
Use a small cookie scoop (like an ice cream scoop] or spoons to shape the chilled cookie dough mixture into balls. Place on a wax-paper-lined baking sheet and freeze for 1-2 hours.
Sweet Spinach Smoothie (My Way)


Ingredients:
avocado, red grapes, lime, juice of, water

Directions:
"Add all ingredients to the blender and process til smooth.  Add an extra 1/4 cup of water if necessary to get the blender going.  Mine took about 45 seconds total and a full 1/2 cup of water."
Chicken Walnut Stir Fry


Ingredients:
walnuts, boneless chicken breasts, mushrooms, green onions, garlic, sherry wine, soy sauce, brown sugar

Directions:
Partially freeze chicken, then cut in strips completely thaw and pat dry with paper towels.
Heat 1 tbl oil in large nonstick skillet, on medium high heat saute chicken strips 1/3-1/2 at a time until no longer pink inside.
Remove and keep warm.
In same skillet with remaining 1 tbl oil saute walnuts, mushrooms, until walnuts begin to brown and mushrooms soften.
Diagonally cut green onions add to skillet along with chicken, add garlic, sherry, soy sauce and sugar.
Continue cooking on medium high heat stirring frequently until heated through.
Banana Bran Muffins
Category: bread
By Janet

Banana nut muffins are a classic. A good way to use overripe bananas. This is a family favorite!

Ingredients:
½ cup butter, softened
½ cup brown sugar
3  bananas, mashed
¼ cup milk
1 teaspoon vanilla extract
2  eggs
1 ½ cups all-purpose flour
½ cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 239.4
Fat: 12.2 g
Saturated fat: 5.6 g
Carbohydrates: 30.4 g
Sugars: 13 g
Dietary fiber: 2.6 g
Protein: 4.4 g
Cholesterol: 51.7 mg
Sodium: 265.5 mg
Slow cooker casserole


Ingredients:
ground beef, potatoes, celery, onion, carrots, beef bouillon powder, water, ketchup

Directions:
Scramble fry ground beef until browned., Put into slow cooker., Add next 6 ingredients., Mix soup, ketchup, boullion, salt, pepper and water together in a bowl., Add to slow cooker., Stir well., Cover., Cook on low for 8 to 10 hours or on high for 4 hours.
Tom's Jambalaya Gumbo Stuff


Ingredients:
butter, onion, garlic, diced tomatoes, dried basil, salt, cayenne, chili powder, sausage, shrimp, chicken breasts, long grain rice, water

Directions:
Heat butter until melted.
Add onion and garlic. Cook till onion translucent.
In a large pot, combine all ingredients except shrimp and rice.
Bring to boil.
Reduce to simmer for 3 hours.
Prepare rice in your usual method.
Add shrimp to pot.
Cook till shrimp are done (approx 10 minutes].
Serve over rice.
Chocolate Oil Cake
Category: desserts
By Kristi Demanette

No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.

Ingredients:
2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix sugar, flour, baking soda, salt and cocoa. Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Yields: 1 - 9x13 inch pan

Calories: 207.1
Fat: 9.6 g
Saturated fat: 1.4 g
Carbohydrates: 29.6 g
Sugars: 16.7 g
Dietary fiber: 1 g
Protein: 2 g
Sodium: 154.6 mg
Poppy Seed Bundt Cake III
Category: desserts
By Susie

This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations.

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 tablespoons poppy seeds
1 cup water
½ cup vegetable oil
4  eggs
1 teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, 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 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 - 10 inch Bundt pan

Calories: 245.9
Fat: 12.3 g
Saturated fat: 2.1 g
Carbohydrates: 31.1 g
Sugars: 18.7 g
Dietary fiber: 0.5 g
Protein: 3.2 g
Cholesterol: 47.1 mg
Sodium: 315.8 mg
Baked Stuffed Sweet Onions


Ingredients:
sweet onions, coarse salt, olive oil, cremini mushrooms, ham, fresh ground black pepper, red wine, fresh parsley, gruyere cheese

Directions:
Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.
Grandma's Date Balls (X'mas Cookies)


Ingredients:
unsalted butter, brown sugar, dates, egg, coconut, maraschino cherry, vanilla, powdered sugar

Directions:
In heavy-bottomed,lg.
saucepan or pot,melt butter.
Stir in brown sugar and dates.
Cook til sugar is melted.
Remove from heat and QUICKLY stir in egg well.
Return to med.
heat, stirring constantly, til boiling.
Boil and stir 1 minute.
Remove from heat, stir in rest of ingredients, and let cool off til easily handled.
Roll into balls, about 1" or so, roll in powdered sugar to coat.
Store airtight.
(Can chill if desired, but serve room temp.].
Apricot Cloud Salad


Ingredients:
apricots, sugar, boiling water

Directions:
Drain apricots, reserving 1-1/2 cups liquid., Puree apricots in a blender., Dissolve Jell-O and sugar in boiling water., Stir in reserved apricot syrup., Chill until cooled., Blend in apricots and chill until slightly thickened., Fold in whipped cream., Put in pan and chill.