xiaoxl/recipe_data huggingface dataset:
Potato-Onion Gratin


Ingredients:
olive oil, onions, garlic cloves, fresh thyme, fresh rosemary, yukon gold potatoes, salt, fresh coarse ground black pepper, chicken broth

Directions:
Heat 2 tablespoons oil in large skillet over medium-high heat.
Add onions and garlic; sprinkle with salt and pepper.
Saute until onions are golden, about 8 minutes.
Add thyme and rosemary, saute 2 minutes.
Preheat oven to 425 degrees F.
Brush 11x7/2 inch glass baking dish with oil.
Arrange 1/3 of potatoes in dish.
Sprinkle with 1/4 teaspoon each of salt and pepper.
Top potatoes with half of onion mixture.
Repeat potatoe and onion mixture layer.
Top (final layer] with potatoes.
Pour broth over.
Drizzle with 1 tablespoon oil.
Cover dish with foil.
Bake potatoes 30 minutes.
Uncover and continue to bake until potatoes are tender and golden, about 25 minutes longer.
Let stand 10 minutes and serve.
Egyptian Feta Cheese Omelet Roll
Category: breakfast-and-brunch
By Anonymous

This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it.

Ingredients:
4  eggs, beaten
½ teaspoon black pepper
3 tablespoons crumbled feta cheese
1 teaspoon milk
1 tablespoon vegetable oil

Directions:
In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 242
Fat: 19.8 g
Saturated fat: 6.3 g
Carbohydrates: 1.7 g
Sugars: 1.4 g
Dietary fiber: 0.1 g
Protein: 14.7 g
Cholesterol: 384.6 mg
Sodium: 298.5 mg
Lenten Lentils, Oaxacan-Style


Ingredients:
dried lentils, water, garlic, garlic, plantain, unsweetened pineapple slices, tomatoes, clove, allspice

Directions:
Bring lentils and water to a boil, with 2 halved garlic cloves and 1/2 white onion.
Reduce heat, then cover and simmer over low heat about 20 minutes or until lentils are tender but not mushy.
Drain and reserve lentil cooking liquid.
At this point, I like to fish out the garlic halves but leave the onion, which breaks down in the lentils.
Season with salt.
Heat oil in large saucepan and saute chopped white onion and the 2 minced garlic cloves until onion is soft.
Add plantain, pineapple and tomatoes; cook until plantain is soft, anywhere from 15 to 25 minutes.
Add lentils and some reserved lentil cooking liquid.
Continue cooking until mixture thickens a little; add more cooking liquid or even some vegetable or chicken broth if necessary so lentils aren't dry.
Serve garnished with fried plantain slices.
No Bake Strawberry Chocolate Tart


Ingredients:
butter, bittersweet chocolate, heavy whipping cream, fresh strawberries

Directions:
Crust:
Place cookies (with cream fillings] in a food processor and blend until crumbs form.
Pour melted butter over the crushed cookies.  Continue to blend until evenly moistened.
Using a spatula (or the back of a spoon], press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan.
Freeze until you prepare the filling.
Filling:
In a small saucepan, place cream over medium-low heat for a few minutes to get hot.  No boiling or simmering necessary.
Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes.  Stir well until chocolate and cream is completely dissolved.
Remove Oreo crust from the freezer and pour in chocolate filling.  Smooth as necessary.
Top with strawberries and nuts.
Refrigerate for at least 2 hours (or overnight] before serving.
Sin City Cosmopolitan


Ingredients:
vodka, cranberry juice

Directions:
Add ice and shake for 15 seconds., Strain into a martini glass., Garnish with an orange spiral., Enjoy!  :].
Honeyed Banana Nut Yogurt


Ingredients:
plain nonfat yogurt, Splenda sugar substitute, banana, honey

Directions:
Mix together in the serving bowl yogurt and splenda or sugar. Unless you like it really tangy, then don't add any sweetner.
Sprinkle yogurt with banana, then nuts.
Drizzle honey over top of the nuts.
Enjoy!
Cheese Dipping Sauce
Category: appetizers-and-snacks
By Jackie Smith

A wonderful cheese sauce perfect for dipping chips or vegetables in.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
1 cup shredded Cheddar cheese
1 teaspoon prepared mustard
salt and pepper to taste

Directions:
In a medium-size saucepan, melt butter or margarine.  Mix in flour and 1 teaspoon of salt.  Stir continually until the mixture is simmering. Slowly pour milk into the mixture.  Continue stirring over a medium heat until the mixture has thickened.  Stir in cheese and mustard.  Continue stirring until all of the cheese is melted and the dip is smooth.  Serve warm after adding salt and pepper to taste.

Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Yields: 4 servings

Calories: 209.5
Fat: 16.4 g
Saturated fat: 10.4 g
Carbohydrates: 6.2 g
Sugars: 3 g
Dietary fiber: 0.1 g
Protein: 9.5 g
Cholesterol: 49.8 mg
Sodium: 822.8 mg
Homemade Honey Butter
Category: side-dish
By Ima White

Honey butter is very good on homemade white bread. I ate and made this many times as a girl. You may also use peanut butter instead of butter. Delicious!

Ingredients:
½ cup butter, softened
½ cup honey

Directions:
Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 166.1
Fat: 11.5 g
Saturated fat: 7.3 g
Carbohydrates: 17.5 g
Sugars: 17.4 g
Protein: 0.2 g
Cholesterol: 30.5 mg
Sodium: 82.6 mg
Tequila Lime Tart


Ingredients:
graham cracker crumbs, unsalted butter, pine nuts, sugar, sweetened condensed milk, fresh lime juice, sugar

Directions:
For crust:  Blend all ingredients in food processor until small clumps form. Press mixture into bottom and sides of 9 inch tart pan.
For filling:
Preheat oven to 325 degrees.  Stir condensed milk and next three ingredients in medium bowl to blend. Set condensed milk mixture aside.
Beat egg whites with sugar in large bowl until soft peaks form.  Gently fold 1 1/2 cup condensed milk mixture into whites until combined.  Fold remaining milk mixture into whites until just incorporated.
Pour mixture into crust.
Bake until filling puffs about 40 minutes.
Cool tart completely.  Chill until cold.  Garnish with whipped cream and lime slices.
Sour Cream Cabbage


Ingredients:
butter, bacon fat, cabbage, salt, pepper, sugar, sour cream

Directions:
Melt fat in large frying pan., Add cabbage and cook on low for 15 mins, stirring occasionally., Add salt, pepper, sugar and sour cream., Stir until well blended, but do not boil., Serve hot when ready.
Onion & Garlicky Green Beans


Ingredients:
fresh green beans, red onion, garlic, olive oil, cracked black pepper

Directions:
In a frying pan , heat olive oil., add garlic and onions sauteeing until golden brown., add green beans and cok until wilted, but make sure they still snap slightly., serve immedietly., enjoy!
Maple Walnut Buttermilk Muffins


Ingredients:
whole wheat pastry flour, white flour, baking powder, baking soda, salt, ground cinnamon, eggs, buttermilk, maple syrup, walnuts

Directions:
Preheat oven to 400.
In a medium bowl, mix together dry ingredients.
In a separate bowl, beat eggs. Add buttermilk, maple syrup and oil; stir well.
Combine wet ingredients with dry ingredients.
Add walnuts and stir just enough to moisten.
Put ½ cup batter into each oiled muffin tin.
Sprinkle the reserved walnuts on the muffins and bake 20 minutes or until browned.
Tuna and Macaroni Salad
Category: salad
By Beth Urban

This tuna and macaroni salad is a family favorite throughout the year. I like to make this the night before, refrigerate, and let the flavors blend together. Serve over lettuce or as a side dish.

Ingredients:
1 (12 ounce) package bow-tie pasta
1 cup frozen peas
2 (6 ounce) cans flaked tuna, drained
1 cup diced celery
½ cup chopped green onions
⅓ cup chopped fresh dill
¼ cup grated carrot
1 cup mayonnaise
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until almost tender, about 10 minutes. Add peas and continue cooking for 2 minutes. Drain pasta and peas and chill quickly by rinsing with cold water. Transfer pasta and peas to a large bowl. Mix in tuna, celery, green onion, dill, and carrot until well blended. Mix mayonnaise, mustard, salt, and pepper together in a small bowl. Blend into macaroni mixture.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 419.8
Fat: 23.3 g
Saturated fat: 3.6 g
Carbohydrates: 35.8 g
Sugars: 3.3 g
Dietary fiber: 2.7 g
Protein: 17.8 g
Cholesterol: 23 mg
Sodium: 283.4 mg
Easiest Peppermint Iced Tea


Ingredients:
honey, lemon juice, lemon slice

Directions:
In a 2 quart heatproof pitcher, pour two cups of boiling water over the tea bags.
Steep them for 6 minutes and then remove the tea bags.
Stir the honey and lemon juice into the hot tea and then add 2 cups cold water.
Chill and serve over ice with or without a lemon slice garnish.
Chill out and enjoy !
Nutella Macarons


Ingredients:
confectioners' sugar, cream of tartar, granulated sugar, heavy cream

Directions:
Before you begin get all the ingredients ready. Also prepare your baking sheets by lining them with parchment paper.
Start by combining confectioners sugar, almond flour, and cocoa in a food processor. Pulse a few times to get it mixed good. Set aside.
Whisk egg whites until they start to get foamy. Add cream of tartar and whisk until soft peaks form. Reduce speed to low and add granulated sugar, once its mixed in, increase speed to high and beat until stiff peaks form (about 3 minutes].
Sift the flour mixture into the egg whites (do not use a flour sifter, a regular sieve will work better] fold the mixture until it is smooth.
Transfer the mixture into a piping bag fitted with a large round tip. ( Wilton 1a or 2a depending on the size you want] Pipe macaron mixture onto prepared baking sheet about an inch in between each one. Let sit about 30 minutes or until you can gently touch the top and it won't stick to you finger. Meanwhile preheat oven to 325 degrees. When they don't stick to your finger pop them in the oven for about 10 minutes. Take them out and test for doneness by gently trying to slide the top of the macaron. It should just barely move. Let cool while you prepare the filling.
For the filling pour the heavy cream in a small saucepan over medium heat. Heat until it simmers. Place the chocolate and nutella in a heat safe bowl. Pour the heavy cream in the bowl and wait a minute or so. Then whisk the mixture until everything is melted. Place in the refrigerator for 20-30 minutes for it to stiffen up.
Once the macarons  are ready to be assembled, take out the ganache and beat it on high until it changes to a lighter color. Put the macarons together by scooping the ganache on the tip of a teaspoon and placing in the center of one macaron. Take the second macaron and gently press the two together until the ganache comes out to the edge.
Store in the refrigerator. Let sit on counter for about 10-15 minutes before serving. Enjoy!