xiaoxl/recipe_data huggingface dataset:
Old-School Tamale Pie
Category: world-cuisine
By Aymee

Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.

Ingredients:
1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2  eggs, lightly beaten
1 tablespoon sour cream, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish. Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface. Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 9x13-inch pie

Calories: 311.2
Fat: 19 g
Saturated fat: 9.7 g
Carbohydrates: 14.9 g
Sugars: 5.6 g
Dietary fiber: 1.9 g
Protein: 20.2 g
Cholesterol: 96.6 mg
Sodium: 709.8 mg
Ginger-Glazed Almonds With Dried Fruit


Ingredients:
unsalted butter, light brown sugar, water, fresh ginger, sea salt, ground ginger, pears

Directions:
Preheat oven to 300 degrees.
Melt butter in a large skillet on medium heat.
Stir in sugar, water, fresh ginger, salt, and ground ginger.
Cook until sugar dissolves.
Stir in almonds and remove from heat.
Line a baking sheet with foil and coat with cooking spray.
Spread almonds onto foil, and bake 25 to 35 minutes, stirring once, until almonds are golden (cut one open to test].
Transfer almonds on foil to a rack and cool completely.
Loosen with a spatula and combine with dried fruit.
Store mixture airtight for up to 3 days.
Grilled Reuben Sandwich


Ingredients:
swiss cheese, sauerkraut, corned beef

Directions:
Top one slice of bread with cheese, Thousand Island Dressing,sauerkraut and corned beef.
Spread outside of sandwich with dressing.
Cook in skillet on medium heat until lightly browned on both sides.
Spinach Egg Drop Noodle Soup


Ingredients:
chicken broth, eggs, water, parmesan cheese, black pepper, frozen chopped spinach, salt

Directions:
Im medium saucepan, bring chicken broth to a boil., Stir in egg noodles and cook per package directions., Beat eggs, water, parmesan cheese and pepper together., Stir spinach into the broth and reheat to boiling., Pour egg mixture into soup slowly while stirring constantly with a fork., Cook 30 seconds., Check seasonings and add salt if desired.
Sausage Stuffing


Ingredients:
butter, onions, celery, fresh sage, fresh parsley, croutons, allspice, maple syrup, dried cherries, pecans, fresh thyme

Directions:
Saute sausage in a large skillet over medioum-high heat until cooked through, crumbling sausage.
Preheat oven to 350°F.
Transfer sausage with a slotted spoon to a large bowl.
Discard sausage fat in pan.
Add butter, onions, and celery to skillet and suate until tender, about 10 to 15 minutes.
Add to sausage, along with herbs and croutons.
Mix to cobine.
In a medium bowl, combine allspice, maple syrupcherries, pecans and chicken stock.
Add to crouton mixture.  The mixture should be moist but not soggy.  Add more chicken stock, if necessary.
Transfer stuffing to a baking dish and cover with foil.
Bake for 1 hour.  Uncover and bake for another 20 minutes, or until th etop is golden.
Air Fried Onion Rings


Ingredients:
seasoning salt, pepper, parmesan cheese, sweet onion

Directions:
Combine crumbs, salt, pepper and Parmesan cheese.
Dip onion ring into egg white, and then into crumbs.
Place in the air fryer basket.
Spray onions with cooking spray, turn over and spray the other side.
Air fry on the french-fry setting (400 degrees] for about 5 minutes or until they are crispy.
Easy Pecan Pie
Category: desserts
By Jackie Smith

You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.

Ingredients:
1 (9 inch) unbaked pie crust
3  eggs, beaten
1 cup dark corn syrup
1 cup white sugar
¼ cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat together the eggs, corn syrup, sugar, butter and vanilla. Arrange pecans in bottom of pie crust and pour mixture over. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

Yields: 1 - 9 inch pie

Calories: 500.3
Fat: 24.8 g
Saturated fat: 6.9 g
Carbohydrates: 69.2 g
Sugars: 36.7 g
Dietary fiber: 2.1 g
Protein: 5 g
Cholesterol: 85 mg
Sodium: 247.6 mg
Splendicious Slow Cooker Spaghetti Sauce
Category: side-dish
By Robert Salmon

This recipe comes from my Army days where dishes were often created by throwing in everything including the kitchen sink!  I've refined it over the years, and this recipe yields a tangy yet sweet and rich sauce that is sure to make your soldiers happy. The sauce is excellent over any pasta.

Ingredients:
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
3 (14.5 ounce) cans stewed tomatoes
1 cup red wine
1 cup sliced green olives
4 teaspoons sea salt
2 tablespoons dried basil
2 teaspoons dried oregano
½ teaspoon Hungarian paprika
½ teaspoon cayenne pepper
3 tablespoons olive oil
1 cup finely chopped sweet onion, divided
1 clove garlic, crushed and chopped
⅔ cup chopped fresh parsley
⅔ cup sliced fresh mushrooms
1 teaspoon brown sugar
3 tablespoons olive oil
3 (4 ounce) links Italian sausage links, casings removed
2 cloves garlic, crushed and chopped
1 teaspoon ground white pepper
½ teaspoon ground cumin
1 cup red wine, or more if needed

Directions:
Mix together the crushed tomatoes, tomato sauce, stewed tomatoes,  1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low. While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve. While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker. Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.

Prep time: 30 mins
Cook time: 45 mins
Total time: 9 hrs 15 mins
Yields: 16 servings

Calories: 184
Fat: 10.8 g
Saturated fat: 2.3 g
Carbohydrates: 13.4 g
Sugars: 4.9 g
Dietary fiber: 2.8 g
Protein: 5.3 g
Cholesterol: 8.3 mg
Sodium: 1245 mg
Braised Beef Cheeks
Category: everyday-cooking
By Robert Smith

This has been a hit with everyone that has tried it.

Ingredients:
2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1  carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2  bay leaves

Directions:
Preheat oven to 275 degrees F (135 degrees C). Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid. Bake in the preheated oven until beef is very tender, 5 to 6 hours. Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Prep time: 20 mins
Cook time: 5 hrs 30 mins
Total time: 5 hrs 50 mins
Yields: 10 servings

Calories: 684.8
Fat: 53.3 g
Saturated fat: 20.5 g
Carbohydrates: 6.3 g
Sugars: 2.5 g
Dietary fiber: 1.3 g
Protein: 39.1 g
Cholesterol: 160 mg
Sodium: 365.9 mg
Pecan English Toffee


Ingredients:
pecans, pecan halves, salted butter, dark brown sugar

Directions:
butter a 9x13 baking dish and scatter pecan halves evenly across the bottom.
in heavy sauce pan, melt butter, add sugar and bring to a boil.
Boil approximately 12 minutes or until candy reaches 290°.
Add chopped pecans and stir to mix, then pour over halves in backing dish.
Place candy bars on top, allow to melt and then smooth over. ( i like to use high quality chocolate, but Hersheys will do].
Chill thoroughly , turn pan over, dump on counter and break up by whacking with heavy spoon.
Peppercorn Roast Beef
Category: main-dish
By Chef John

We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.

Ingredients:
3 cloves garlic, coarsely chopped
kosher salt to taste
1 tablespoon olive oil
1 (3 pound) beef tri-tip roast at room temperature, trimmed
2 teaspoons kosher salt, or to taste, divided
1 tablespoon whole black peppercorns, coarsely ground
1 tablespoon whole white peppercorns, coarsely ground
1 tablespoon whole green peppercorns, coarsely ground
1 tablespoon whole pink peppercorns, coarsely ground
1 tablespoon butter
1 ⅓ tablespoons all-purpose flour
3 cups rich veal stock
1 pinch salt, or to taste
1 pinch cayenne pepper, or to taste
1 tablespoon balsamic vinegar

Directions:
Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic. Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt. Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture. If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature. Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired. Preheat oven to 450 degrees F (230 degrees C). Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet. Turn oven down to 200 degrees F (95 degrees C).  Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes. Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes. Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock. Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce. Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 tri-tip roast

Calories: 425
Fat: 25.6 g
Saturated fat: 10 g
Carbohydrates: 6 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 40 g
Cholesterol: 126.1 mg
Sodium: 862.2 mg
Sika Sto Fourno (Baked Figs With Red Wine)


Ingredients:
fresh figs, sugar, red wine, yogurt

Directions:
Preheat oven to 400°F.
Score top of each fig with a sharp knife.
Place figs on baking sheet; sprinkle with sugar and drizzle with red wine.
Bake for 12 to 15 minutes or until softened.
Transfer to serving places and spoon the thickened red wine sauce over figs.
Serve with yogurt or cream.
Crispy Cauliflower Crust Pizza


Ingredients:
cauliflower, flour, eggs, garlic cloves, dry oregano, kosher salt, baking powder, light mozzarella cheese

Directions:
Preheat oven to 400°F.
In a food processor, process cauliflower until finely chopped.
In a microwave-safe bowl, cook cauliflower for five minutes or until tender. Using a juicer, squeeze out the moisture from the cauliflower a little bit at a time. Alternately, place cauliflower in a towel, and squeeze out excess water so it is completely dry.
In a bowl, mix cauliflower, salt, baking powder, oregano, eggs, and garlic, until well-combined.
NOTE: everyone but me seems to be able to use parchment paper without it sticking. In my experience, no matter what I do, it sticks like glue. Using a Silpat sheet works perfectly.
On a Silpat (or parchment-lined baking sheet], spread cauliflower dough out until it resembles a pizza (round or square]. Make sure the crust is at least ½“ thick. Pinch the edges up to contain sauce to be added later. Bake for 40 minutes.
Top however you want and bake in a 450°F oven for 7 minutes or until cheese and toppings have baked.
Cheryl's Chicken & Quinoa Skillet - Ww Points = 9


Ingredients:
boneless skinless chicken breasts, broccoli florets, pinto beans, kidney beans, chicken broth, diced tomatoes, oregano leaves, ground cumin, garlic, black pepper, basil leaves, quinoa

Directions:
Spray a large skillet with cooking spray.
Cube the chicken breasts into bite sized pieces (trim off the excess fat].
Brown the chicken in the skillet.
While the chicken is browning, prepare the frozen broccoli (or whatever vegetable that you like].
When the chicken is done, add the beans, broth, tomatoes and spices and stir bringing to a boil.
Cover and reduce heat and simmer while you prepare the quinoa.
Prepare the quinoa according to the directions on the bag.
When everything is done, combine the chicken mixture and the broccoli into the quinoa and stir.
Serve hot.
NOTE:  If you made 8 servings out of this = 9 points each; 9 servings = 8 points each; 10 servings = 7 points each.
Peruvian Marinade (Rotisserie, Grill, or Oven Chicken Marinade)


Ingredients:
fresh lemon juice, white wine vinegar, garlic cloves, turmeric, hot paprika, ground cumin, kosher salt, fresh ground pepper

Directions:
Combine ingredients in a large zip lock bag and whisk or shake till blended.
Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.
Scrape marinade off chicken (if using skinless], season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.
Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
For Reference;.
Whole fryer (3-4 pounds] 60 - 70 minutes; Whole Roaster (5-7 pounds] 22 minutes a pound, Butterflied whole chicken (3-5 pounds] 45-50 minutes; 450 degrees for first 15-20 minutes and then lower to 350 for remainder of cooking. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.
Breast half, bone in (6-8 oz] 10-15 minutes a side; Breast half, boneless (4 oz] 8-10 min a side & (6-8 oz] 10-15 minutes a side; leg or thigh (8 or 4 oz] 10-15 minutes a side; Drumstick (4 oz] 8-12 minutes a side & (8-16 oz] 10-15 minutes a side; wings or wing drumette (2-3 oz] 8-12 minutes a side – Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.
Baked Falafel
Category: everyday-cooking
By Bette

An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.

Ingredients:
¼ cup chopped onion
1 (15 ounce) can garbanzo beans, rinsed and drained
¼ cup chopped fresh parsley
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon all-purpose flour
1  egg, beaten
2 teaspoons olive oil

Directions:
Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes. Preheat an oven to 400 degrees F (200 degrees C). Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side. Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 2 servings

Calories: 281.1
Fat: 9.3 g
Saturated fat: 1.6 g
Carbohydrates: 39.3 g
Sugars: 1.2 g
Dietary fiber: 7.2 g
Protein: 11.4 g
Cholesterol: 93 mg
Sodium: 909.4 mg
Pineapple Carrot Smoothie


Ingredients:
pineapple chunk, soymilk, carrot, honey

Directions:
"Place all ingredients in blender and blend until smooth."
Settler's Pie


Ingredients:
flour, butter, vinegar, milk, carrot, onion, apple, potato, sausage meat, curry powder, mixed herbs, sugar, cheese

Directions:
Mix the flour and butter to a sandy texture., Add the liquids and mix., Roll out., Work around into a flan tin., Combine all of the filling ingredients well., Turn into flan tin., Bake at 200 C for 40 minutes.
Green Chicken Chile


Ingredients:
corn tortillas, poblano chile, onion, boneless skinless chicken breast, ground cumin, garlic clove, chicken broth, pinto beans, fresh cilantro

Directions:
Preheat oven to 400.
Cut 4 tortillas in half and then into 1 in strips.
Place in a bowl and toss with 1 tsp oil.
Spread onto a cookie sheet and bake 10 – 12 minutes or until crisp, stirring once.
In a bowl toss chicken with cumin.
Use a Parmesan cheese grater to grate remaining 4 tortillas.
Heat remaining 1 tsp of oil in a large sauce pan.
Add chicken and cook 5 minutes.
Remove chicken from the pan. A.
dd chili peppers, onion and garlic.
Cook and stir for 3 minutes.
Stir in chicken, beans, broth, enchilada sauce, and grated tortilla,
Bring to a boil.
Reduce heat and simmer uncovered for 15 minutes.
Stir in chopped cilantro and serve topped with baked tortilla strips.
Impossible Cherry Pie


Ingredients:
milk, margarine, butter, eggs, Bisquick baking mix, sugar, cherry pie filling, firm margarine, butter, Bisquick baking mix, brown sugar, ground cinnamon

Directions:
Preheat oven to 400 degrees Fahrenheit.
Grease a 10-inch pie plate.
Beat all ingredients, except pie filling and streusel, until smooth - 15 seconds in blender on high or 1 minute with hand beater.
Pour into pie plate.
Spoon pie filling evenly over top.
Bake for 25 minutes.
Meanwhile, make streusel: Cut 2 Tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoons ground cinnamon until crumbly.
Top pie with streusel.
Bake about 10 minutes longer until streusel is brown; cool.
Mikey's Beer Bread
Category: bread
By Joy Mason

A delicious use of day-old beer that no one wants to drink! Please don't go buy beer just to make this bread. It goes swimmingly with a bowl of warm soup.

Ingredients:
3 cups all-purpose flour
½ cup oats
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups day-old beer
2 tablespoons butter, melted

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan. Whisk flour, oats, sugar, baking powder, and salt together in a bowl. Stir beer and butter into flour mixture using a wooden spoon until dough is well mixed; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread for 10 minutes before slicing.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 208
Fat: 2.9 g
Saturated fat: 1.6 g
Carbohydrates: 37.8 g
Sugars: 5.1 g
Dietary fiber: 1.4 g
Protein: 4.6 g
Cholesterol: 6.1 mg
Sodium: 300.2 mg