xiaoxl/recipe_data huggingface dataset:
Velma's Chili


Ingredients:
garlic cloves, onions, green pepper, celery, kidney beans, diced tomatoes with juice, tomato sauce, bay leaf, chili powder, granulated sugar, ground cloves, salt, ground black pepper, red wine, cheddar cheese, sour cream, green onion

Directions:
Heat the oil in a large saucepan over medium heat.
Add the ground round and saute until browned.
Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, about 8-10 minutes.
Add the beans, tomatoes (and their juices], tomato sauce, bay leaf, chili powder, sugar, cloves, salt, and pepper; stir well.
Cover and simmer over low heat for 1 1/2 hours.
Add the red wine and cook another 30 minutes.
Adjust the seasonings, if needed, before serving.
Serve bowls of chili topped with grated cheese, a dollop of sour cream, and chopped green onions.
Rosie's Pineapple Cream Pie


Ingredients:
milk, flour, salt, sugar, crushed pineapple

Directions:
Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens., Take off heat and add pineapple., Put in pie crust and let cool in refrigerator., Serve with whipped topping.
Dr. Cookie Peanut Butter Squares


Ingredients:
peanut butter, brown sugar, vanilla, flour, baking powder

Directions:
Preheat oven to 350 and coat an 8-inch square pan with nonstick spray.
Beat the peanut butter and brown sugar with an electric mixer until smooth.
Add the egg whites and vanilla and beat again.
Add the flour and baking powder and beat until well mixed.
Stir the chocolate chips into the batter.
Spread the batter in the pan.
Bake for about 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
Cool in the pan and then cut into 16 squares.
Store in the refrigerator.
Curried Chicken Tea Sandwiches
Category: main-dish
By pattycakes

With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.

Ingredients:
2 cups cubed, cooked chicken
1  unpeeled red apple, chopped
¾ cup dried cranberries
½ cup thinly sliced celery
¼ cup chopped pecans
2 tablespoons thinly sliced green onions
¾ cup mayonnaise
2 teaspoons lime juice
½ teaspoon curry powder
12 slices bread
12  lettuce leaves

Directions:
Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve. Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 528.5
Fat: 32.7 g
Saturated fat: 5.6 g
Carbohydrates: 43.9 g
Sugars: 15.6 g
Dietary fiber: 3.5 g
Protein: 16.5 g
Cholesterol: 46.9 mg
Sodium: 539.9 mg
Apricot-Mustard Crusted Catfish


Ingredients:
catfish fillets, Dijon mustard, parmesan cheese

Directions:
Combine the jam, mustard and cheese in a small bowl.
Wash and pat dry the catfish fillets.
Spread the mustard mixture on both sides of the fillets.
Cover each fillet with fine bread crumbs.
Place in a lightly buttered baking dish.
Recipe may be prepared to this point and held refrigerated until needed.
When ready to served, place the baking dish in a preheated 350 degree oven for about 20 minutes.
Serve immediately.
Mango and Rice Salad


Ingredients:
cooked rice, curry powder, turmeric, fruit chutney, mayonnaise, mangoes, tomatoes, green pepper, onion, dill pickles, endive, lettuce

Directions:
Combine all ingredients and place in serving dish., Chill well before serving., Garnish with endive.
Ginger Chile Creme Brulee


Ingredients:
granulated sugar, heavy cream, gingerroot, serrano chili peppers, dried habanero chiles, ancho chili, granulated sugar

Directions:
In a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
Add the cream, liqueur, gingerroot, and chiles.
Place the mixture in the top of a double boiler over gently simmering water.
Stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
Remove the custard from heat and strain into a large, clean bowl.
The custard will thicken as it cools.  Chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with brulee torch or under broiler.  Place in refrigerator and chill for a few minutes before serving.
French Toast With Pears, Brie, and Cinnamon


Ingredients:
pears, brown sugar, fresh rosemary, butter, butter, sugar, cinnamon, milk, eggs, vanilla, salt

Directions:
Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.
Kathleen's Irish Potato Pancakes


Ingredients:
raw potatoes, eggs, onion, flour, baking powder, applesauce

Directions:
Mix all ingredients except oil together to form batter., Fry in hot oil., Cook 6 - 8 minutes., Serve with applesauce if desired.
Chicken and Corn Salad


Ingredients:
bulgur, boiling water, corn, parsley, mint, lemon juice, olive oil, salt, pepper

Directions:
Place bulgur in a large bowl and cover with enough boiling water to cover by 1 inch. Cover and let stand for 20 minutes or until bulgur is softened. Stain and press down with a spoon to remove excess water.
Return bulgur to bowl and add chicken, corn parsley and mint.
In a jar  combine remaining dressing ingredients (lemon juice - pepper] and shake well.
Pour dressing over salad and toss.
Low Country Seafood Boil


Ingredients:
cherrystone clams, onions, salt, garlic, lemons, vinegar, fresh corn, butter

Directions:
Scrub clams, set aside.
Fill a 5- or 6-gallon pot about 2 thirds full with water;bring to a boil.
Add potatoes, onions, and salt; cover and cook over high heat 20 minutes.
Add clams, crabs, crab boil, garlic, lemons, and vinegar; cook an additional 10 minutes.
Add corn, and cook 5 minutes.
Remove from heat, and add shrimp; let stand in water 5 minutes.
Drain off water.
Arrange boiled seafood and vegetables on a large serving platter.
Serve with melted butter and cocktail sauce.
Granny's Buttermilk Fried Pork Chops


Ingredients:
center-cut pork chops, buttermilk, flour, seasoning salt, black pepper

Directions:
Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.
Scotty's Chocolate Kahlua Cake


Ingredients:
chocolate soymilk, eggs, instant chocolate pudding mix, Kahlua

Directions:
Mix all of the ingredients together and divide the batter into two greased 9 inch cake pans.
Bake at 350 degrees for 25 minutes.
Once the cakes have cooled, frost the layers with a vanilla frosting mixed with cocoa powser and serve!
Lighter Coffee Ice Cream


Ingredients:
sugar, instant coffee, vanilla, half-and-half

Directions:
Combine sugar and egg whites and mix thoroughly., Add milk and thicken over medium heat., Stir in coffee to dissolve., Cool., Add vanilla, and half and half., Process according to your ice cream machine's instructions.
Holiday Ham With Herb Crust and Brown Sugar Cider Glaze


Ingredients:
garlic cloves, kosher salt, black pepper, olive oil, fresh parsley, fresh sage, apple cider, brown sugar, cloves, fresh ginger

Directions:
Lay ham out on counter and allow it to warm up on a metal rack in a roaster or on a baking sheet while you work.  Preheat oven to 375 degrees.
In a small food processor, combine the chopped garlic, salt, pepper and olive oil and process about 10 seconds.  Add the fresh herbs and process about 10 seconds, scrape the sides, then process until there are no large pieces of herbs left. Using serrated knife, cut the outside skin/fat layer of the ham into a diamond pattern, taking care not to go deeper than the outer layer.  Rub the herb glaze onto the ham.  Note that ham should be on the  counter a total of 30-60 minutes before you put it into the oven.
Make glaze:  on medium heat in a small saucepan, dissolve brown sugar, cider, cloves and ginger and let it gently boil about 5-10 minutes until it is a little bit syrupy.  Stir every so often and check consistency by letting it drip from the spoon.
Put the ham in the oven (no glaze yet] for 15 minutes.  After 15 minutes, pull ham out, glaze with 1/3 cup of liquid (take care not to remove the cloves or ginger].  Add some water or white wine (1/8 cup] to the bottom of the pan to prevent any drippings from burning.  Turn down heat to 350 and bake 30 minutes.  Glaze again, taking care to make sure the bottom of the pan is not burning the rub and adding water if needed.  Bake another 30 minutes.  Remove the cloves and ginger from glaze and pour any remaining liquid over ham.  Cook another 20-30 minutes.  You can check with a thermometer if you want to be sure, but remember that the ham is pre-cooked so as long as the middle is warm, you are done.
Remove ham from oven and place on a carving board.  Let it stand for 20 minutes before you slice it.
Italian Pasta Stew


Ingredients:
onion, olive oil, carrot, tomatoes with garlic, water, rotini pasta, zucchini, parmesan cheese

Directions:
Cook sausage links according to package directions; drain, cut into 1/4-inch slices and set aside.
In a large saucepan, sauté onions in oil until tender, about 3 minutes.
Add potatoes, carrots and continue to cook for about 1 minute.
Stir in tomatoes, water, pasta, zucchini and sausage.
Bring to a boil; reduce heat.
Cover and simmer for 6-8 minutes or until pasta is tender.
Spoon stew into serving bowls and sprinkle with Parmesan cheese.
Serve.
Filet Mignon


Ingredients:
garlic cloves, black pepper, sugar, oyster sauce, dark soy sauce, shallot, sugar, garlic, salt, black pepper, rice vinegar, water, romaine lettuce

Directions:
Trim excess fat from Filet Mignon and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, & oyster sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours.
For the dressing, In large mixing bowl, combine the sugar, garlic, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot and sesame oil. Put the romaine or watercress salad on top but hold off on tossing.
Heat the oil in a wok or large skillet over high heat. Add the cube Filet Mignon and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare. Add cubed bell peppers, white onions, and mushrooms. Finally, add the dark soy sauce to enhance the flavor & color of the shaking Filet Mignon.
In between shakes, toss the romaine or  watercress salad and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the romaine or watercress salad and serve immediately with lots of rice.
Irish Soda Bread in a Cast Iron Skillet


Ingredients:
unbleached flour, sugar, baking soda, baking powder, salt, butter, caraway seed, currants, buttermilk, egg

Directions:
Preheat oven to 375 degrees. Place a 10" UNGREASED cast iron skillet in oven to heat.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in the butter or margarine with a pastry blender.
Stir in the caraway seeds and currants.
Stir in just until combined 1/2 cup buttermilk and the egg.
Turn dough out on a floured cutting board. The dough will be sticky. With floured hands knead the dough a few times until able to form into a disc shape.
Carefully remove the hot cast iron skillet from oven and lightly grease with butter. Place the round ball of dough into the skillet.
In desired, cut an "X" into the top of the loaf using a toothpick. Brush the top of loaf with the remaining buttermilk. Bake for 35-40 minutes until golden brown and hollow when tapped.
Serve warm.
Bangin' Banana Bread
Category: bread
By dad_can_cook

Moist, fluffy and flavorful banana bread with macadamia nuts.

Ingredients:
½ cup butter, at room temperature
½ cup white sugar
2  eggs, at room temperature
2 ½ cups pureed ripe bananas
1 ¼ teaspoons baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup coarsely chopped macadamia nuts

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended.  Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter. Pour the batter into the prepared pan, and bake on the oven's middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes. Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 - 9x5 inch loaf

Calories: 270.2
Fat: 13.1 g
Saturated fat: 5.9 g
Carbohydrates: 35.9 g
Sugars: 14.5 g
Dietary fiber: 2.3 g
Protein: 4.2 g
Cholesterol: 51.3 mg
Sodium: 258.7 mg
Gramma C's Beef Stew...interpreted


Ingredients:
white potatoes, carrots, celery, green beans, mushrooms, onion, beef broth, stew beef chunk, flour

Directions:
brown the beef in a skillet and then coat with flour.
chop all veggies.
put all ingredients in crock pot.
*add some worcestershire sauce and soya sauce to taste(just a few shakes]
cook on low for 6 hours or high for 3 hours.
(if adding dumplings add in last 15 minutes and cook until fluffy].
Lobster Newburg  - Old School


Ingredients:
butter, flour, salt, nutmeg, paprika, dry mustard, milk, cheddar cheese, lobsters, mushroom, sherry wine, parsley

Directions:
Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth  about 1 minute.
Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully].
Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
Remove from heat, add the sherry, blend well.
Serve over hot rice, garnish with parsley and enjoy.
Black Bean Salad With Lime-Cilantro Vinaigrette


Ingredients:
black beans, fresh corn, red onion, red bell peppers, cilantro, shallots, avocados, limes, zest of, fresh lime juice, extra virgin olive oil, garlic cloves, cayenne pepper, sugar, cumin, salt

Directions:
Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
Serve at room temperature.
Mmm-Mmm Better Brownies
Category: desserts
By Sarah

I personally think these are  the best brownies in the world. Try them, I think you'll agree!  To make the brownies rich and buttery, use melted butter instead of the vegetable oil.

Ingredients:
½ cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2  eggs
½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan.  Let cool on a wire rack before cutting into squares.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 9x9 inch pan

Calories: 161.1
Fat: 10.2 g
Saturated fat: 1.5 g
Carbohydrates: 17.1 g
Sugars: 12.7 g
Dietary fiber: 0.9 g
Protein: 2.1 g
Cholesterol: 23.3 mg
Sodium: 53.3 mg
Pumpkin Whoopie Pies With Cream Cheese Filling


Ingredients:
cream cheese, powdered sugar, butter, vanilla extract, flour, ground cinnamon, baking powder, ground nutmeg, baking soda, salt, ground cloves, butter, sugar, dark molasses, vanilla extract, eggs, pumpkin puree, buttermilk

Directions:
to prepare FILLING:.
preheat oven to 325*.whisk first 8 ingredients in medium bowl, using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl -- to blend -- add eggs one at a time, beating till well blended after each addition -- beat in pumpkin. Beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additiona, beating just until combined.
Line 2 rimmed baking sheets with parchment paper -- drop dough by rounded tablespoons onto prepared pans about 2" apart.
bake cookie sheets one at a time until toothpick inserted near the center comes out clean -- about 13 minutes.cool cookies on sheets -- repeat with remaining dough --
spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich -- .
Fruit Flying Kite


Ingredients:
watermelon, melon, pineapple, blueberries

Directions:
Ask an adult to help slice the watermelon and rockmelon into triangular shapes., Arrange the triangles of  watermelon and rockmelon in the shape of a kite., on a plate., Thread blueberries on to a piece of string to make the tail of the kite., Place the tail string on the plate and add some pineapple wedges to create bows.
Old Fashioned Brown Bread


Ingredients:
boiling water, old-fashioned oatmeal, butter, molasses, all-purpose flour, active dry yeast, salt

Directions:
In a large bowl, pour the boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120 - 130 degrees, stirring occasionally.
In another bowl, combine 3-1/2 cups of the flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9' x 5" loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 35 to 40 minutes or until golden brown. Remove from pans to wire rack to cool.
Turtles


Ingredients:
margarine, butter, brown sugar, light corn syrup, pure vanilla extract, pecan halves

Directions:
Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly.
Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling.
Cook and stir over medium heat until mixture registers 235°F on candy thermometer.
Cool and stir in vanilla.
Chill.
Caramel should be slightly sticky.
Toast pecans in a 300°F oven for 15 or 20 minutes.
Cool.
Arrange pecans on cookie sheet spoke fashion, four for legs and one for head.
Drop one teaspoon of caramel mix in center of pecans.
Chill.
Melt chocolate wafers and spoon over caramel.
Chill.
Turn over and do the other side with chocolate.
Chill.
Patricia's Old Style Classic Spaghetti Sauce


Ingredients:
hamburger meat, tomato juice, tomato paste, onion, fresh garlic cloves, Worcestershire sauce, Tabasco sauce, black pepper

Directions:
Cook onions and garlic with EVOO, add meat, season to taste and cook until meat is brown.
Drain meat.
Add all ingredients above. Bring to a boil, add a sprinkle of black pepper to the mix and simmer for 30 to 40 minutes.
No test tasting until the sauce has a chance to reach it's full flavor- it takes at least 30 minutes This will feed 6 to 8 people! It's not spicy, so feel free to add more Italian seasoning!
Slow Cooker Barbeque
Category: everyday-cooking
By Brandy

This is an old recipe my mom used to make for us kids. It is so good it almost melts in your mouth!  Serve on sub rolls.

Ingredients:
1 (3 pound) boneless chuck roast
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 (18 ounce) bottle barbeque sauce

Directions:
Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Prep time: 10 mins
Cook time: 9 hrs
Total time: 9 hrs 10 mins
Yields: 8 servings

Calories: 343.5
Fat: 17.9 g
Saturated fat: 7 g
Carbohydrates: 23.3 g
Sugars: 16.6 g
Dietary fiber: 0.4 g
Protein: 20.5 g
Cholesterol: 73.6 mg
Sodium: 895.2 mg
Fall Harvest Rice Krispies Treats


Ingredients:
butter, miniature marshmallows

Directions:
In large bowl, mix cereal with candy corn.
Melt butter and marshmallows in saucepan over medium-low heat, stirring continuously until smooth.
Add one drop yellow food coloring and one drop red food coloring to marshmallow mixture to create orange color.
Stir until thoroughly blended, adding more coloring to achieve desired shade of orange.
Add marshmallow mixture to cereal mixture and stir quickly to combine and coat.
Spread in buttered rectangular pan or dish and press evenly.
While still warm press pumpkin candies into top of the treats.
Refrigerate and cut into squares when cooled.
Recipe may be doubled.