xiaoxl/recipe_data huggingface dataset:
Baked Cheese Grits


Ingredients:
chicken broth, quick-cooking grits, extra-sharp cheddar cheese, monterey jack cheese, ground black pepper, Worcestershire sauce, eggs

Directions:
Bring chicken broth to a boil in a medium saucepan over medium-high heat.
Gradually whisk in grits; bring to a boil.
Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
Stir in Cheddar cheese, next 5 ingredients, and, if desired, Worcestershire sauce, stirring until cheese melts.
Remove from heat, and stir in eggs.
Pour grits into a lightly greased 2-quart or 11- x 8-inch baking dish.
Bake, uncovered, at 350º for 40 to 45 minutes or until golden and set.
Taco Casserole (Mexican Lasagna)


Ingredients:
olive oil, corn tortillas, ground beef, onion, salsa, black beans, cheese, black olives, sour cream, tomatoes

Directions:
Heat oil in skillet over medium heat.  Add onion and saute for a few minutes until soft.  Add ground beef and brown.  Drain fat and return skillet to heat, add taco seasoning 1/4 cup salsa (you can use more salsa if you like.].
While the beef is cooking, prepare the other ingredients:  Preheat the oven to 350*F; Grease your 9"x13" glass baking dish; cut the corn tortillas in half; and open all the canned beans.
After the beef is done, layer the corn tortilla halves around your baking dish.  I put two on each long side, one on each short side, and three in the center - it is ok if there are a few gaps.  Spread the ground beef over top of the tortillas.
Make another layer of tortilla halves, followed by the remaining salsa.  (If you want to omit most of the tomatoes you could substitute 2 sauted onions and 1/2 cup salsa on this layer.].
Add another layer of tortillas halves, and then a layer of black beans.  I drained the beans but left a little liquid.  If you want a finer layer you can pulse them in your food processor.
Add another layer of tortilla halves, followed by the cooking creme (see the description for a substitution.]  Sprinkle 1 1/2 cups of cheese over the cooking creme.
Add a final layer of tortilla halves.  Spread the refried beans over the top of the dish, and coat with remaining cheese.
Bake at 350*F for 25-30 minutes until the cheese is golden and bubbly.  Allow the dish to set for 5 minutes before serving.  Serve with a large dollop of sour cream and sprinkle with diced tomato and sliced olives.
I serve this as a meal by itself - you could certainly add rice, corn, or chips as a side dish if desired.
Caramel-Macchiato Brownies -- Southern Living


Ingredients:
butter, granulated sugar, brown sugar, eggs, all-purpose flour, vanilla extract, salt, miniature marshmallow, instant espresso powder, instant espresso powder

Directions:
Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
Whisk in granulated and brown sugars.
Add eggs, 1 at a time, whisking just until blended after each addition.
Whisk in flour, vanilla, and salt.
Stir miniature marshmallows, caramel bits, and instant espresso into batter.
Pour mixture into prepared pan.
Bake for about 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.
Baked Potato
Category: side-dish
By Faye

A step-by-step recipe for making a baked potato. Serve with your choice of toppings. Try sour cream and chives, cheese, and olives.

Ingredients:
1  baking potato

Directions:
Preheat oven to 350 degrees F (175 degrees C). Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven. Bake for 1 1/2 hours.

Prep time: 3 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 33 mins
Yields: 1 serving

Calories: 128.3
Fat: 0.1 g
Carbohydrates: 29.7 g
Sugars: 2.3 g
Dietary fiber: 2.1 g
Protein: 2.7 g
Sodium: 6.9 mg
The Best Benne Wafers


Ingredients:
sesame seeds, butter, brown sugar, egg, vanilla extract, all-purpose flour, salt, baking powder

Directions:
Preheat oven to 375 degrees F (190 degrees C].
If your sesame seeds are not toasted, place them on an ungreased baking sheet and toast for 10-12 minutes or until they turn light brown.
They may burn easily, so watch closely to prevent this from happening.
Mix the brown sugar, melted butter, egg, vanilla extract, flour, salt, baking powder, and toasted sesame seeds together until well combined in a large mixing bowl.
Drop cookie dough by half-teaspoonfuls onto greased baking sheet. Make sure that at least 2 inches separate them; they spread A LOT.
Bake at 375 degrees F for about 5-6 minutes or until edges become light brown. They will appear a little puffy when you take them out.
Let them sit for 2-3 minutes.
They should be pretty flat.
Remove them to a wire rack and allow to cool (be careful--they're pretty crispy and crunchy!].
Store cooled cookies in an air-tight container.
Chicken Lettuce Wraps


Ingredients:
boneless skinless chicken breasts, fresh mushrooms, water chestnuts, rice vinegar, reduced sodium soy sauce, garlic powder, crushed red pepper flakes, carrots, green onion, bibb lettuce

Directions:
In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain.
Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink.
Drain and set aside.
In a bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.
Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds.
If desired, fold sides of lettuce over filling and roll up.
Lemony Shrimp over Brown Rice
Category: seafood
By almondjoy2807

This shrimp dish was something I threw together one night and my family loved it. It's really easy, healthy, and tasty!

Ingredients:
1 cup brown rice
1 ⅔ cups water
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
½ cup white wine
2 tablespoons fresh lemon juice
1 ½ pounds medium shrimp - peeled and deveined
¼ cup chopped fresh flat-leaf parsley
½ teaspoon cornstarch

Directions:
Combine the brown rice and water in a small saucepan. Bring  to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes. Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 550.6
Fat: 23 g
Saturated fat: 7.7 g
Carbohydrates: 40.2 g
Sugars: 0.9 g
Dietary fiber: 1.8 g
Protein: 38.5 g
Cholesterol: 281.7 mg
Sodium: 322.4 mg
CindyD's Somewhat Southern Fried Chicken
Category: meat-and-poultry
By Cindy D In TN

This is how I fry chicken. This recipe shows the ability of Americans in the 21st century to easily obtain food.  I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She NEVER used an egg to batter anything -- they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once.

Ingredients:
2  eggs
1 ½ cups all-purpose flour
1 tablespoon rubbed sage
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
2 cups vegetable oil for frying, or as needed
4  chicken leg quarters, cut into thighs and drumsticks

Directions:
Beat the eggs thoroughly in a shallow bowl. Sift together the flour, sage, salt, black pepper, onion powder, and garlic powder in a bowl to combine. Heat the vegetable oil in a large, deep skillet over medium-high heat. Oil should be about 2 inches deep. Dip chicken pieces into the beaten egg, then dredge in the seasoned flour to thoroughly coat. Fry chicken in the hot oil until golden brown on the first side, about 10 minutes; reduce heat to medium, and fry chicken on second side until golden brown and the meat is no longer pink inside, about 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 661.2
Fat: 34.5 g
Saturated fat: 7.9 g
Carbohydrates: 37.1 g
Sugars: 0.5 g
Dietary fiber: 1.7 g
Protein: 47.6 g
Cholesterol: 232.8 mg
Sodium: 750.1 mg
Tuna Spinach Salad


Ingredients:
tuna in water, green zucchini, red cabbage, green cabbage, carrot, green olives, light mayonnaise

Directions:
"Combine all ingredients except for spinach and dressing.  Place one cup spinach in each bowl, top with tuna mixture and sprinkle on 2 tablespoons (or to taste] dressing on each salad.  For a great luncheon salad, serve with whole wheat crackers."
Peach Sour Cream Pie


Ingredients:
sour cream, orange, juice of, brown sugar, salt, flour

Directions:
Blend sour cream, orange juice, brown sugar, salt and egg yolks., Sprinkle pie  shell with 1 Tbsp flour., Pour in peaches and sprinkle with remaining flour., Pour sour cream mixture over peaches., Bake 425F for 15 minutes, then 350F for 30  minutes.
Peppery Parsnip Fries


Ingredients:
parsnips, olive oil, parmesan cheese, salt, pepper, ground nutmeg

Directions:
Cut parsnips lengthwise into 2 1/2 x 1/2 inch sticks.
In a large resealable plastic bag, combine oil, cheese, salt, pepper and nutmeg.  Add parsnips, a few sticks at a time, and shake to coat.
Line two 15x10 inch baking pans with foil; coat the foil with nonstick cooking spray.
Place parsnips in single layer in pans.
Bake at 425 degrees for 20-25 minutes or until tender, turning several times.
Banana Rum Cake
Category: desserts
By LMDINCO

Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.

Ingredients:
1 (18.25 ounce) package yellow cake mix
¼ teaspoon baking soda
⅔ cup dark rum
⅔ cup water
2  eggs
1 cup mashed bananas
⅓ cup chopped pecans
⅓ cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 9-inch cake pans. In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes. Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely. For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Yields: 1 9-inch layer cake

Calories: 218.8
Fat: 6.7 g
Saturated fat: 2.2 g
Carbohydrates: 34.2 g
Sugars: 25.3 g
Dietary fiber: 0.6 g
Protein: 1.8 g
Cholesterol: 22.7 mg
Sodium: 179.2 mg
Paneer Pakora


Ingredients:
panir, yogurt, cornstarch, ginger paste, green chili pepper, salt, cilantro, gram flour, cumin seed, salt, baking soda, water

Directions:
1.    First marinate the paneer- in a mixing bowl add yogurt, corn starch, salt, ginger, green chili and cilantro and mix it well. This should be consistency of soft paste. Add paneer pieces and mix gently. All the pieces should be coated with yogurt mix. Set aside for an hour or more.
2.    For batter mix besan, cumin seeds, salt and baking soda add water slowly to make a thick batter consistency of a paste.
3.    Heat the oil in a frying pan over medium high heat. Frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color.
4.    Dip the marinated paneer slices in the batter one at a time and slowly drop into the frying pan.
5.    Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
6.    Turn them occasionally. Fry the Pakoras until both sides are golden-brown.
7.    Repeat this process. The crispy, delicious Paneer Pakoras are ready to serve.
8.    Serve with chutney.
Grilled Tequila-Lime Shrimp
Category: seafood
By kellen.f

Lime and tequila-marinated shrimp grilled on skewers make an easy appetizer to enjoy all summer.

Ingredients:
2 tablespoons lime juice
2 tablespoons tequila
¼ cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
6  (10 inch) wooden skewers
1 large lime, quartered

Directions:
Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling. Soak skewers at least 30 minutes in water to prevent burning. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

Prep time: 10 mins
Cook time: 6 mins
Total time: 1 hr 16 mins
Yields: 4 servings

Calories: 235.2
Fat: 14.6 g
Saturated fat: 2.1 g
Carbohydrates: 3.8 g
Sugars: 0.6 g
Dietary fiber: 0.9 g
Protein: 18.8 g
Cholesterol: 172.9 mg
Sodium: 282.5 mg
Red Devil


Ingredients:
vodka, creme de cassis

Directions:
Shake all the ingredients together with ice., Strain into a martini glass., Garnish with 3 blackcurrants on a cocktail stick if desired.
Neopolitan Cupcakes


Ingredients:
eggs, buttermilk, sour cream, vanilla, cinnamon, eggs, buttermilk, sour cream, vanilla, butter, cream cheese, raspberry puree, powdered sugar

Directions:
Preheat oven to 350 degrees and line pan with cupcake liners (yields 48].
Chocolate Cake: In a large bowl combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.  (Do not over mix.] Sift in cake mix to remove the lumps and stir until combined.  Fill cupcake liners 1/3 full and shake pan to level the batter.
Vanilla Cake: In a large bowl, combine eggs, egg whites, oil, buttermilk, sour cream and vanilla.  (Do not over mix.] Sift in cake mix to remove lumps and stir until combined.  Scoop vanilla batter on top of the chocolate batter to fill the liners 2/3 full.  (1/3 chocolate & 1/3 vanilla.].
Shake the pan to level the vanilla, or leave it uneven if you want some    of the chocolate showing through the top of the cake.
Bake for 17-21 minutes, or until an inserted knife comes out clean.
Buttercream: Beat butter and cream cheese until light and fluffy.  Add raspberry puree (I microwave frozen berries, then push them through       a strainer to remove the seeds].  Add powdered sugar a little bit at a    time until you reach your desired consistency.
Pipe onto cooled cupcake and top with sprinkles or sanding sugar.
Maple Soy Marinade


Ingredients:
soy sauce, maple syrup, garlic powder, garlic clove

Directions:
Mix marinade ingredients together.
Pour over meat.
Allow to marinate for at least 30 minutes before cooking, preferably on the barbeque.  I normally marinate for 1-2 hours if I'm organised enough.
Pesto Mozzarella Skewers


Ingredients:
mozzarella cheese, cherry tomatoes, pesto sauce, olive oil, sea salt, ground pepper, fresh basil leaf

Directions:
Mix pesto, olive oil, salt and pepper.
Place drained mozzarella balls in a ziplock bag and add pesto mixture.
Gently squeeze things around in the bag so that all the balls are nicely coated.
Place a coated mozzarella ball and a cherry tomato on each toothpick.
To serve, arrange them in a circle on platter and garnish with olives or with fresh basil leaves.
Feta, Spinach and Chicken Sausage Pizza


Ingredients:
extra virgin olive oil, san marzano tomatoes, oregano, garlic cloves, tomato paste, frozen spinach, feta, provolone cheese

Directions:
Preheat oven to 400 degrees.
Poke a few holes in the sausage and place  in a medium sauce pan over medium high heat and come about half way up the sausage with the EVOO, balsamic, and chicken stock. Occasionally turn the sausages and cook until the liquid has reduced into a glaze. Slice the  sausage and return the to pan to coat in the glaze.
Meanwhile, sautee garlic in a little EVOO on medium low heat for about 1 minute. Make sure it doesn't turn brown. Add tomatoes, oregano, salt, and pepper to taste. You may need to add about a 1 tsp of tomato paste if the sauce is too thin. Let the sauce simmer until ready to use.
Drizzle a little EVOO on the crust then spread the mariana. Top with chicken sausage, spinach, feta, and provolone. Bake about 10-12 minutes until the cheese is melted.
CB's Shrimp Fried Rice
Category: main-dish
By CarissaBryn

I'm not a shrimp fan, but I made this shrimp fried rice for my husband one night and he's begged for it ever since. It works equally well with pork, chicken, beef, or veggies. We now have Chinese night at home!

Ingredients:
2 large eggs
2 teaspoons water
2 tablespoons butter
5 tablespoons vegetable oil
5 cups cold cooked rice
2 ½ cups small cooked, tail-off shrimp
5 tablespoons soy sauce, or more to taste
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 cup finely chopped green onion
salt to taste

Directions:
Whisk eggs and water together in a small bowl. Melt butter in a large nonstick frying pan or wok over medium heat. Add egg mixture and cook, without stirring, until almost firm, 1 to 2 minutes. Flip and cook for 1 minute more. Carefully transfer egg to a plate and slice into thin strips, about 2 1/2-inches long. Heat oil in the same pan over medium-high heat. Add rice and cook, stirring constantly, until rice is nicely separated and firm, but not browned, 3 to 5 minutes. Add shrimp, soy sauce, sesame oil, and pepper. Reduce heat to medium and cook, stirring constantly, for 3 minutes. Add green onion and egg strips; cook for 1 minute. Season with salt and additional soy sauce if needed.

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

Calories: 415.4
Fat: 20.1 g
Saturated fat: 5.3 g
Carbohydrates: 39.7 g
Sugars: 0.8 g
Dietary fiber: 1.2 g
Protein: 18 g
Cholesterol: 176.2 mg
Sodium: 951.6 mg
Coleslaw (Cock of the Walk)


Ingredients:
cabbage, carrot, chives, bell pepper, sugar, black pepper, garlic powder, seasoning salt, white vinegar, mayonnaise

Directions:
Mix all the ingredients together.
If it is bitter, add more sugar and let stand in the fridge for at least 1 hour but its better the longer it sits.
Bahama Mama


Ingredients:
"golden rum"

Directions:
add all ingredients to blender, including some ice., blend for 30 seconds., enjoy.
Mujaddara Arabic Lentil Rice
Category: main-dish
By Osiris (Rodizer)

Enjoy a great tasting dish to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils.

Ingredients:
1 cup dry lentils, rinsed
2 cups water
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon garlic powder
¾ cup white rice, rinsed
¾ cup water
1 teaspoon salt
2 tablespoons olive oil
¼ cup vegetable oil
3  white onions, sliced into 1/4-inch rings

Directions:
Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes. Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes. Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 371.2
Fat: 14.4 g
Saturated fat: 2.2 g
Carbohydrates: 49.8 g
Sugars: 5.8 g
Dietary fiber: 12.2 g
Protein: 11.6 g
Sodium: 788.2 mg
Curanto En Olla  (Steamed Seafood, Meats, Potato Bread, and Vege


Ingredients:
chicken, green bell pepper, garlic cloves, dried oregano, kosher salt, potatoes, salt pork, butter, flour, littleneck clams, dry white wine, cabbage, Italian sausage, sugar snap pea

Directions:
In a large bowl, combine chicken, peppers, garlic, oregano and about 1/2 teaspoon salt; toss to combine, cover, and marinate at least 4 hours or overnight in the refrigerator.
Cut up 6 of the potatoes and boil in salted water until tender, about 15 minutes; drain and transfer to a bowl and mash.
Meanwhile, cook salt pork, over medium heat until crisp, about 15-20 minutes.
Grate remaining potatoes with the larger holes of a box grater; squeeze out water and place in another bowl.
Add HALF the mashed potatoes, to the grated potatoes, 1 tablespoon butter, salt to taste; mix to combine.
Form mixture into 8 balls; flatten each ball and place 1 teaspoon of the salt pork in the middle.
Form potato around pork, then flatten again; set aside.
Add remaining tablespoon of butter to remaining mashed potatoes, along with the flour; knead to mix well.
Roll around in your hands to form 8 balls; flatten to 3-inch discs and set aside.
Place mussels, clams, and wine in a large stockpot.
Cover with a layer of individual cabbage leaves (I left them raw and just gently pulled them off.  Some tore, but that doesn't really matter.  You could place cabbage in the microwave a few minutes to make the leaves more pliable].
Place chicken, pork ribs, and sausage on top; cover with another layer of cabbage leaves.
Arrange both types of potato cakes on top, along with the peas.
Cover all with a damp towel and pot lid.
Heat pot to boiling over high heat; reduce heat to medium and steam for 1 hour.
To serve:  arrange potato cakes and peas on a platter, then arrange the seafood and meats around them, on additional cabbage leaves.