xiaoxl/recipe_data huggingface dataset:
Rooster's Famous Fire Crackers


Ingredients:
"sharp cheddar cheese"

Directions:
Arrange a rack in the center and preheat oven to 475ºF. Spray a 10x15-inch jelly-roll pan (not shiny] with nonstick cooking spray, and arrange crackers (about 40] in rows so that crackers are touching each other. One sleeve fits almost perfectly in this size pan.
Sprinkle seasoning over crackers, then sprinkle with as many pepper flakes as you dare. About 5 flakes to a cracker is good. Finally, top evenly with grated cheese.
Bake for 1 minute only. Turn the oven off. Leave in the oven overnight.The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks inot the crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store. They keep well for several weeks sealed in an airtight tin.
Note:  From The Oregonian:  The basic method, which we cribbed from an old recipe called Rooster's Famous Fire Crackers, calls for placing a layer of saltines on a baking sheet, sprinkling it with shredded cheese and spices, and baking briefly in a super-hot oven.  The cheese melts, then crisps up as it cools. The spices -- any blend of you can dream up -- give it zing, and the results are addictive.  After falling in love with Fire Crackers, we couldn't stop there.  We tried different cheeses -- some mellow, some sharp -- and different spices, from barbecue rubs to lemon-dill.  After lots of testing, we found a handful of great combinations, such as Smoky Cheddar and Barbecue, and Lemony Parmesan and Red Pepper. Don't wait for a party to try them.
Note:  Here are a few tips to remember as you make these snacks at home:
• Use any type of saltine cracker you like.
• Finely shred the cheese using the small holes on the grater, so it melts into a uniform layer.
• Don't be afraid to improvise; any kind of cheese/herb combo is fair game, though we especially like spice blends combining some heat and a bit of sweetness.
Fire Cracker variations:
Make these versions using the accompanying basic recipe for Rooster's Famous Fire Crackers, or use them to inspire your own creations.
Smoky cheddar crackers:
6 ounces of smoked cheddar (shredded on the finest holes of a grater].
1 tablespoon barbecue seasoning blend (such as KC Masterpiece BBQ Seasoning].
Spicy jack crackers:
6 ounces pepper jack (shredded on the finest holes of a grater].
1 tablespoon Spicy Montreal Steak Seasoning (McCormick].
Gouda and seed crackers:
6 ounces gouda (shredded on the finest holes of a grater].
1/2 teaspoon dehydrated garlic flakes.
1/2 teaspoon dehydrated onion flakes.
1 teaspoon white sesame seeds.
1/2 teaspoon black sesame seeds.
1/2 teaspoon cumin seeds.
1 tablespoon pepitas (shelled pumpkin seeds].
1/2 teaspoon kosher salt.
Lemon-parmesan crackers:
5 ounces shredded parmesan cheese (shredded on the finest holes of a grater].
Grated zest of 2 lemons.
Cinnamon French Toast Bake


Ingredients:
eggs, 2% low-fat milk, vanilla extract, salt, butter, cinnamon

Directions:
1. Place bread cubes in a greased 13 in x 9 in baking dish.
2. In a large bowl, whisk eggs, milk, sugar, vanilla and salt.
3. Pour Egg mixture over bread. Cover and refrigerate for at  least 8 hours or overnight.
4. Remove from refrigerator 30 minutes before baking. Add cinnamon chips  (I like to give it a quick toss to mix the bread with the egg mixture a little more].
5. Dot with butter. Combine sugar and cinnamon; sprinkle over top.
6. Cover and bake at 350F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with Maple syrup if desired.
Todd's Russian Tea


Ingredients:
whole cloves, cinnamon sticks, white sugar, bottled water

Directions:
Place 3 qts of water in a large pot, and add cloves and cinnamon sticks.
Bring water to a boil, reduce the heat, and simmer for 25 minutes.
Remove from the heat and place a mesh tea-infusion basket of tea (or 3 teabags] into the pot.  Steep tea for only 5 minutes.
After removing the tea-infusion basket or teabags, add sugar to the pot and stir until it dissolves.
Add cans of concentrate, plus 2 qts of water.
Bring the whole mixture up to temperature and serve hot.
This tea refrigerates well for a few days with the cloves and cinnamon sticks removed.  Always serve hot, though.
Elitetwig's Guinness Stout Sausages and Onions


Ingredients:
sausages, red onions, brown sugar, salt, paprika, garlic clove

Directions:
Prick Sausages using a fork about 6 times in each.
Place oil in a Large Frying pan over a medium heat.  Add Sausages.
Turn Sausages occasionally until brown all over.  Add Onions, garlic, paprika and Sugar.
Stir carefully covering Sausages and Onions in the Sugar unitl Sugar has dissolved and is caramilising and bubbling slighty. Remove Garlic Clove.
Add Guinness Stout and stir in carefully.
Bring to boil and then reduced liquid by about half about 7-10mins.  Taste tewt.  Add salt if required.
Once liquid reduced, plate up and serve with mash potato.
Chicken Fried Steak With Gravy


Ingredients:
shortening, seasoned flour, eggs, milk, flour, milk

Directions:
Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
Beat eggs then combine with milk.
Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
Turn steak over and cook for another 5 minutes or so until both sides are golden.
Remove to a plate lined with paper towels and allow to drain.
TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
Taste and add more salt or pepper if necessary.
Serve generously over each piece of chicken fried steak.
Easy Zucchini-Tomato Side Dish
Category: side-dish
By mooku007

This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.

Ingredients:
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 small zucchini, cubed
1 teaspoon tomato paste
1  beefsteak tomato, cubed
1 teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste
1 pinch white sugar
1 tablespoon chopped fresh basil leaves, or to taste

Directions:
Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 172.4
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 11.7 g
Sugars: 6.3 g
Dietary fiber: 3 g
Protein: 2.7 g
Sodium: 117.9 mg
Egg, Sausage and Apple Brunch


Ingredients:
pork sausage, apples, sugar, cinnamon, butter, eggs

Directions:
Shape sausage into 3 inch patties.
Cook in a large skillet over medium-high heat until browned, about 7 minutes per side.
Pour off fat.
Reduce heat to medium.
Add apples; sprinkle with sugar and cinnamon and cook until softened, stirring frequently, about 10 minutes.
Transfer mixture to serving platter and keep warm.
Wipe skillet with paper towel.
Melt butter in skillet over low heat.
Add eggs and scramble to desired firmness.
Add to platter and serve.
Snow Pea and Sesame Pilaf


Ingredients:
butter, onion, scallions, long-grain rice, chicken broth, salt, snow peas, sesame seeds

Directions:
In a microwave-safe bowl, combine oil, butter, onion, scallions and gingerroot and microwave at high power for 2 minutes, or until onion is softened.
Stir in rice to coat with oil and butter, add broth and microwave, covered with plastic wrap at high for 5 minutes.
Microwave at medium power (50%] for 12-15 minutes, or until all liquid is absorbed and rice is tender.
Uncover and stir in snow peas.
Let stand, covered, for 5 minutes and stir in sesame seeds.
Salmon Turnip Greens Soup
Category: soups-stews-and-chili
By vbos

This is my family's favorite way for using leftover salmon. We came up with it once based on what we liked and what we had in the fridge, and kept making it ever since. It makes a healthy, yummy, low-fat dish that is quick and easy to prepare. Serve garnished with shredded cucumber or fresh cilantro.

Ingredients:
1 gallon water
3 stalks celery with leaves, diced
3  carrots, cut into 1-inch pieces
potatoes, cut into 1-inch pieces
1 small onion, diced
¾ inch piece fresh ginger root, minced
salt and ground black pepper to taste
1 bunch turnip greens, cut into 1-inch squares
1 tablespoon soy sauce
4 ounces spaghetti
½ pound cooked salmon, cut into 1-inch pieces
2 tablespoons lemon juice

Directions:
Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes. Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.

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

Calories: 319.1
Fat: 5.8 g
Saturated fat: 1 g
Carbohydrates: 47.8 g
Sugars: 5.1 g
Dietary fiber: 7.1 g
Protein: 19.6 g
Cholesterol: 38.5 mg
Sodium: 374.2 mg
Tortilla Pizzas


Ingredients:
ground beef, onion, green pepper, tomato paste, water, salsa, fresh tomatoes, ripe olives, garlic, parsley, oregano, salt, pepper, 6-inch corn tortillas, flour tortillas, mozzarella cheese

Directions:
Saute beef onion and green pepper until beef is done., Drain fat., In a bowl, mix the tomato paste and water, stir well, add salsa., Stir into the meat., Add tomatoes, olives, and seasoning packet., Stir well., Add remaining sauce ingredients., Put tortillas on baking sheets., Spread 1/4 cup filling in center of each tortilla., Add 1/4 cup cheese., Bake at 375* for 6-8 minutes, until cheese is melted.
Easy Swedish Meatball Sauce
Category: world-cuisine
By Mary B

A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.

Ingredients:
1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon ground black pepper
½ teaspoon dried rosemary
½ (20 ounce) package frozen cooked meatballs, thawed

Directions:
Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 392.9
Fat: 31.5 g
Saturated fat: 17 g
Carbohydrates: 12.2 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 15 g
Cholesterol: 140.4 mg
Sodium: 357.8 mg
Amazing Italian Lemon Butter Chicken
Category: world-cuisine
By URBANCHICK

About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.

Ingredients:
¼ cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
½ pound dry farfalle (bow tie) pasta
4  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
¼ cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Directions:
To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 659.6
Fat: 44.9 g
Saturated fat: 25.4 g
Carbohydrates: 37.4 g
Sugars: 2.2 g
Dietary fiber: 2.9 g
Protein: 26.8 g
Cholesterol: 155 mg
Sodium: 660.3 mg
Crunchy Pecan Cookies
Category: desserts
By thedailygourmet

Pecan cookies are a change of pace from the traditional chocolate chip cookies. The pecan oil lends a depth of richness.

Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon pecan oil, optional
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
1 cup finely chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined. Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread. Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 48 cookies

Calories: 107.1
Fat: 5.9 g
Saturated fat: 2.7 g
Carbohydrates: 13 g
Sugars: 8.8 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 17.9 mg
Sodium: 21.1 mg
Easy Pizzadillas


Ingredients:
flour tortillas, mozzarella cheese, parmesan cheese, butter, oregano, crushed red pepper flakes

Directions:
Place a flour tortilla on a large plate or cutting board and spread with a thin layer of spaghetti sauce (you're favorite jarred brand or leftover].
Season with oregano, garlic salt, Parmesian, pepper flakes, or whatever herbs you prefer.
Add a thin layer of shredded Mozarella cheese.
Layer your pizza toppings of choice.  (I used pepperoni, thinly-sliced green peppers, and sliced black olives.].
Add another thin layer of Mozarella.
Place another tortilla on top.
Melt butter, Parmesian, oregano, and garlic salt together in a
microwavable dish.
Brush the top tortilla with the herb butter and invert onto a grill (set to low heat] with the butter side down.  Brush the other side and cover the grill.
Flip the pizzadilla when the cheese is melted and the bottom tortilla is crisp.
Once the other tortilla is crisp, remove from the grill and slice into quarters with a pizza cutter.
An easy dipping sauce can be made by mixing spaghetti sauce with the leftover herb butter and heating.
Chicken, Rosemary and White Bean Stew


Ingredients:
chicken parts, extra virgin olive oil, onion, carrots, garlic, Canadian bacon, dry white wine, cannellini beans, great northern beans, fresh rosemary, chicken broth

Directions:
Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
Season with salt and pepper and ladle into soup bowls.
Butterscotch Flavor Powder


Ingredients:
dark brown sugar, butter, salt, blackstrap molasses, water

Directions:
Mix the ingredients together in a pan, adding just enough water to wet down the other ingredients, set a stovetop burner in the medium heat range, and, stirring constantly, cook slowly until the temperature of the mixture is a carefully measured 310 degrees F.  Cooking slowly is important for giving the Maillard reaction time to take place. (The Maillard reaction is what develops the butterscotch flavor].  For measuring the temperature, I use an infrared surface temperature thermometer.  There are many brands of these infrared thermometers on Amazon.
When the mixture is cooked, pour it immediately (not letting it harden] onto a flat surface that has been covered with a sheet of parchment paper, and let the mixture cool for, say, 20 minutes, until it is rock solid.  Then crack it up with your food-gloved hands, transfer it to a blade type coffee grinder, and grind it into a fine powder.  This may require several "transfer-grind" operations.  Store the powder in a refrigerator, and use it as desired.
Tuna Zucchini Elbow Pasta
Category: world-cuisine
By Chef John

This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner.

Ingredients:
olive oil
3 cloves garlic, minced
6 large zucchini, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon dried Italian herb seasoning
½ teaspoon red pepper flakes
1 (28 ounce) jar marinara sauce
1 ½ cups water
2 (7 ounce) pouches tuna
1 (16 ounce) package elbow macaroni
1 teaspoon grated Parmesan cheese, or to taste

Directions:
Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil. Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes. Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well. Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender. Serve in bowls and sprinkle with Parmesan cheese.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 544
Fat: 8.2 g
Saturated fat: 1.8 g
Carbohydrates: 85.3 g
Sugars: 19.2 g
Dietary fiber: 9.5 g
Protein: 33.1 g
Cholesterol: 22.8 mg
Sodium: 1000.7 mg
Applesauce Cake


Ingredients:
butter, brown sugar, white sugar, egg, applesauce, baking soda, flour, salt, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, raisins

Directions:
Preheat oven to 350°F.
Spray or grease a 9" x 5" loaf pan.
In a large bowl cream butter and sugar.
Add egg and mix.
In a small bowl put hot applesauce.
Dissolve the 1 teaspoons baking soda in 1 teaspoons hot water and put this on top of the applesauce and mix it.
Add applesauce to large bowl.
Sift all dry ingredients and add to large bowl and mix.
Add vanilla and mix.
Stir in raisins.
Bake for 45 minutes.
A pan with water on the lower rack will help keep it moist.
Frost with a buttercream frosting.
Seasoned Rice


Ingredients:
long-grain rice, water, green peppers, butter, Worcestershire sauce, soy sauce, onion powder

Directions:
"Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed."
Pesto Pork Loin


Ingredients:
bay leaves, garlic, white wine vinegar, fresh thyme, seasoning salt, basil pesto

Directions:
Spoon pesto into an ice cube tray and freeze for at least an hour.  (Freezing pesto in ice cube trays and keeping the pesto cubes in freezer bags is a great way to store pesto and to have in off-season].
Preheat oven to 400F°.
Take a long knife and cut two holes, evenly spaced, into the loin.
Insert frozen pesto into the holes.
Lay out bay leaves on pan and place pork loin on top.
Rub loin with seasoning salt and spoon minced garlic over top.
Chop fresh thyme and add vinager in a pouring container.
Slowly pour a small amount onto the loin making sure not to cause the garlic to fall off.
Place in the oven, checking every 15 minutes and pouring more of the vinegar over the top.
Cook for 2 hours.
Cornbread


Ingredients:
vinegar, milk, baking soda, cornmeal, salt, sugar, eggs, baking powder

Directions:
Put vinegar in milk to sour until used.  Just before using, add soda.
In bowl, place cornmeal, flour, salt, sugar, salad oil, eggs, baking powder and half of soured milk (or buttermilk].
Beat until well mixed, but no longer.
Add other half of milk and beat again.
Pour into well greased 8" square pan and bake at 375 degrees until it leaves sides of pan and is well browned, about 40 minutes.
Baked Ziti I
Category: pasta-and-noodles
By Colleen B. Smith

A lady I worked with brought this in one day, and it was a hit. Now it is the favorite of all my dinner guests. It's great for a covered dish dinner too. I have made this also without the meat, and it is well received.

Ingredients:
1 pound dry ziti pasta
1  onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 ½ cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 10 servings

Calories: 578.2
Fat: 25.3 g
Saturated fat: 12.7 g
Carbohydrates: 58.4 g
Sugars: 14.3 g
Dietary fiber: 6 g
Protein: 27.9 g
Cholesterol: 71.3 mg
Sodium: 913.6 mg
Nutty Chocolate Banana Shake


Ingredients:
banana, peanut butter, sugar-free vanilla ice cream, low-fat milk, peanut butter, peanuts

Directions:
Place Shake ingredients in blender with 4 ice cubes and blend till silky smooth., Prepare garnish:, Spread peanut butter over end of banana and press nuts into it., Slice part way through naked side., Place on rim of glass by pushing the cut side on rim., Pour shake into glass., Top with cream and drizzle chocolate syrup.