xiaoxl/recipe_data huggingface dataset:
Pierogi Casserole
Category: world-cuisine
By Seanna Chauvet

Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole.

Ingredients:
5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and cubed
½ cup milk
½ cup butter, melted
½ pound bacon, diced
1  onion, chopped
6 cloves garlic, minced
½ (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside. Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked. Cook the lasagna noodles according to package directions and cool under running water. Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 9x13-inch casserole

Calories: 626
Fat: 40.7 g
Saturated fat: 21.6 g
Carbohydrates: 48.2 g
Sugars: 3.5 g
Dietary fiber: 4.2 g
Protein: 18.6 g
Cholesterol: 93.2 mg
Sodium: 525.2 mg
Savory Mushroom Cups


Ingredients:
butter, shallots, mushrooms, flour, heavy whipping cream, cayenne pepper, parsley, salt, ground black pepper, parmesan cheese

Directions:
Wash and chop up all the mushrooms.
Peel and finely chop the shallots.
Melt the butter in a large stock pot.
Add shallots, cook until slightly browning (about 2 minutes].
Add mushrooms.  Cook until liquid is mostly absorbed (about 15 minutes].
Throw in the flour and stir.
Add whipping cream and stir.
Remove from heat and toss in all of the spices, stir until uniform.
Set aside to cool.  If storing for later, allow to cool before putting into the refrigerator.
Preheat oven to 350 degrees.
Spoon mushroom filling into toast cups (see instructions for toast cups below].
Top with a sprinkle of parmesan cheese and bake for 10-15 minutes (cheese should be pretty melted].
Serve hot.
Toast Cups: Preheat over to 400 degrees.  Spray a muffin tin (or mini muffin tin] with cooking spray. Using a plain or fluted biscuit cutter (2.5-3 inch size for the muffin tin and 1.5-2 inch size for minis], cut a round from each slice of bread and gently press into the muffin cups. Bake until edges are golden brown (about 10 minutes] and let they cool on a wire rack.  If storing for future use, cool and then put into an air tight container.
Waffles


Ingredients:
flour, salt, baking powder, milk, butter, egg

Directions:
beat egg white stiff., sift dry ingredients., mix butter milk and yolk., add to dry ingredients., fold in white., cook on hot greased waffle iron.
Gourmet Root Beer Float
Category: drinks
By Lucinda

Tall glasses overflowing with root beer and vanilla ice cream. Top with whipped cream and cherries for a touch of elegance.

Ingredients:
½ pint vanilla ice cream
1 (12 fluid ounce) can or bottle root beer
½ cup whipped cream
4  maraschino cherries

Directions:
Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat.  If possible, repeat again. Top each with whipped cream and cherries.

Prep time: 2 mins
Total time: 2 mins
Yields: 2 servings

Calories: 262.6
Fat: 10.6 g
Saturated fat: 6.6 g
Carbohydrates: 41 g
Sugars: 34.8 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 40.4 mg
Sodium: 96.5 mg
Delicious Unbelievable Peach Pie


Ingredients:
nutmeg, butter, cinnamon, salt, lemon juice, white sugar, brown sugar, cornstarch, all-purpose flour

Directions:
Preheat oven to 400 degrees farenheit.
In one bowl combine sugars, cornstarch, flour, 2/4 cinnamon, and 1/4 nutmeg.
In another bowl combine peaches, butter, and 1 tablespoon lemon juice.
Create your pie crust. Add the crust to the bottom of your 9 inch baking dish. Bake for 10 minute.
Sprinkle half of your sugar mixture on to the baked bottom pie crust.
Add the peach mixture on top.
Sprinkle the remaining sugar mixture in top of the peaches.
Add pie crust on top.
Sprinkle the rest of the cinnamon, lemon juice and nutmeg on top. (If you are lazy the exact measurments are --  1 tablespoon lemon juice, 1/4 teaspoon nutmeg, and 1 teaspoon cinnamon.].
Cook for 45 minute.
Cool for 10 minute.
And most importantly ENJOY!
Corn Dosa


Ingredients:
onion, green chilies, corn, salt

Directions:
Mix chopped onion, chopped chili, ginger-garlic paste, boiled corn in one bowl.
Grind above mixture to fine paste & collect this batter in bowl.
Add Coriander, Rice flour and salt as per taste and mix well , Add some water to get good consistency for Preparing dosa.
Heat non stick pan and prepare dosa.
Mama's Tomato Gravy
Category: side-dish
By Melissa Dommert

This dish is truly a taste of Louisiana Cajun Country. I mean where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother: Carmen Inez Shirley. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.

Ingredients:
¼ cup bacon drippings
3 tablespoons all-purpose flour
2 cups water
½ (6 ounce) can tomato paste
salt and ground black pepper to taste

Directions:
Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 cups

Calories: 85.9
Fat: 7.5 g
Saturated fat: 2.9 g
Carbohydrates: 4.2 g
Sugars: 1.3 g
Dietary fiber: 0.5 g
Protein: 0.8 g
Cholesterol: 7.1 mg
Sodium: 96 mg
Grilled Broccoli Rabe
Category: side-dish
By France C

Broccoli rabe, also called rapini, is known for its slightly bitter and peppery taste. Blanching it before grilling helps tone down the bitterness. Squeeze lemon wedged over top when serving, if desired. It is excellent served alongside grilled Italian sausages and thick crusty bread.

Ingredients:
1 bunch broccoli rabe, trimmed and rinsed
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon crushed red pepper flakes
salt to taste

Directions:
Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place half of the broccoli rabe into the boiling water and cook for 1 minute, then remove with tongs to the ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain. Preheat an outdoor grill for medium-low heat, and lightly oil grate. Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate. Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes.  Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 48.1
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 3.1 g
Sugars: 0.8 g
Dietary fiber: 1.6 g
Protein: 2 g
Sodium: 55.6 mg
Broccoli Bake


Ingredients:
broccoli florets, milk, soy sauce, ground black pepper

Directions:
In a 1-1/2 quart casserole whisk together the soup, milk, soy sauce and pepper. Mix in the broccoli and 2/3 cup of the french fried onions.
Bake, covered 350' for 25 minutes or until hot. Stir.
Top with remaining onions. Bake, uncovered for 5 additional minutes or until the onions are golden.
Pumpkin Lemon Pie


Ingredients:
eggs, pumpkin, sugar, cinnamon, salt, ginger, half-and-half, sour cream, brown sugar, lemon juice, lemon peel, pecans

Directions:
Pie filling:
Mix all ingredients of pie filling. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 for 45 minutes. Cool 20 minutes.
Blend sour cream, brown sugar, lemon juice and lemon peel. Spread mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans. This can be served warm or cold.
Our Family's Favorite Punch


Ingredients:
sugar, hot water, cold water, ginger ale

Directions:
Mix first 7 ingredients and freeze. (I mix them in a large bowl without the cold water. I divide them equally into small containers and then mix in the cold water. If you use 7-cup containers, divide the mixture into thirds, and then add 2 cups of cold water to each container.].
Remove from freezer 4 hours before serving and then add ginger ale. (I have also used Sprite and Diet Sprite. I also typically buy more than 1 quart of soda and am able to make many more punch cups.].
Toffee Bar Crunch Pie


Ingredients:
milk, instant vanilla pudding, Cool Whip, graham cracker pie crust

Directions:
Spread dessert topping on bottom of crust., Pour milk into large bowl., Add pudding mix., Beat with wire whisk 2 minutes., Let stand 5 minutes., Stir in cool-whip and chopped toffee bars., Spoon into crust., Freeze 4 hours or until set., Let stand at room temperature 15 minutes or until pie can be sliced easily., Garnish as desired., Store any leftovers in freezer.
Creamsicle Freeze


Ingredients:
water, sugar, vanilla extract, orange

Directions:
Add all ingredients into blender and blend on high until no ice chunks are left.
(My blender makes a god-awful racket, then sound changes once no ice chunks are left] Makes about (2] tall glasses.
*I don't recommend replacing the powdered creamer with milk, as the acid in the orange juice will curdle the milk!
Powdered milk may be used in emergency!
**STRAWBERRIES& CREAM VERSION: Replace orange juice with strawberries (or even any kind of berry].
***PEACHES& CREAM: Replace orange juice with canned or fresh peaches.
****Add vodka for a tasty, refreshing cocktail on a hot summer evening!
Be creative!
There are so many ways to change this recipe to make the most delicious frozen drink that kids & adults will love!
Baking Powder Buscuits


Ingredients:
flour, baking powder, salt, vegetable shortening, milk

Directions:
"Preheat oven to 425 degrees.  In large bowl, combine flour, baking powder, and salt.  Using a fork, stir until well mixed.  Add shortening, rolling it around in the flour mixture, and break it into 4 to 5 pieces. Mix flour and shortening with shortening fingertips, making little crumbs and letting the bits fall back into the bowl.   Continue mixing flour and shortening until most of the flour is mixed with shortening.  Using a fork, mix in milk until flour mixture is moistened.  On a lightly floured surface, with floured hands, knead dough about 10 times.  Pat dough into 9 inch circle.  Using 2 inch cutter, cut out biscuits.  Place biscuits on greased baking sheet, touching one another for soft sides or apart for crisper sides.  Bake 12 – 15 minutes, or until golden."
Buffalo Chicken Wings in a Jar
Category: appetizers-and-snacks
By Chef John

This fun-sized take on the game day appetizer offers everything you love about Buffalo wings, minus the bones, messy frying, and any risk of your drunk friends dripping sauce all over the place. Instead of wings, we simply take chicken thighs, simmer them directly in butter 'n hot sauce, shred, and mix with celery. The blue cheese comes in the accompanying crostini: baguette slices toasted and spread with butter and blue cheese.

Ingredients:
1 ½ pounds bone-in, skin-on chicken thighs
1 teaspoon salt
¼ cup unsalted butter
¼ cup Louisiana-style hot sauce
3 tablespoons water
⅓ cup finely chopped celery
1 pinch cayenne pepper, or to taste  (Optional)
1  baguette, cut into 1/4 inch slices
¼ cup melted butter
½ cup blue cheese, or to taste
¼ cup butter, at room temperature

Directions:
Heat a dry saucepan over high heat. Place thighs skin-side down in the hot pan and cook until skin is browned, seasoning generously with salt, about 5 minutes. Turn thighs over once skin no longer sticks to the pan. Add butter, Louisiana hot sauce, and water. Toss thighs around to stir the sauce until butter is melted. Reduce heat to low, cover, and simmer until meat can be easily pulled from the bone, about 1 1/2 hours. Remove from heat and break meat up into smaller pieces using tongs, stirring it into the sauce. Let mixture cool to room temperature, at least 20 minutes. Transfer meat to a mixing bowl, shredding it into smaller pieces. Discard bones, cartilage, and skin. Bring the sauce in the pan to a boil over medium-high heat. Let reduce until slightly thickened, about 2 minutes. Pour sauce into the bowl of chicken meat and mix thoroughly. Taste for seasoning; add salt, cayenne, and hot sauce as needed. Add celery and mix one last time. Pack chicken mixture into a pint-sized jar or crock, and top with a spoonful of hot sauce if desired, and seal jar. Refrigerate until ready to serve. Remove from fridge 30 minutes before service to allow spread to warm up a bit. Preheat the oven to 350 degrees F (175 degrees C) in the meantime. Arrange baguette slices on a baking sheet. Brush tops generously with butter. Bake in the preheated oven until edges start to turn golden brown, about 20 minutes. Meanwhile, smear butter and blue cheese together in a small bowl until combined. Remove toasted baguette slices and let cool slightly, leaving the oven on. Spread blue cheese spread on top, then continue baking crostini until golden brown and crispy, 10 to 12 minutes. Serve with the Buffalo chicken spread.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 35 mins
Yields: 2 cups chicken spread

Calories: 223.8
Fat: 14.7 g
Saturated fat: 7.6 g
Carbohydrates: 12.2 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 10.7 g
Cholesterol: 52.5 mg
Sodium: 502 mg
Poo-Yie Fries (Cajun Poutine)


Ingredients:
rump roast, cayenne, olive oil, garlic cloves, yellow onion, beef broth, unsalted butter, all-purpose flour, ketchup, fresh ground black pepper, apple cider vinegar, Worcestershire sauce, sea salt, onion powder, idaho potato, smoked mozzarella cheese, green onion

Directions:
Special equipment: a French fry cutter; a deep-fryer.
For the roast:
Preheat the oven to 300 degrees F. Sprinkle the meat all over with salt, pepper and the cayenne. Heat the oil in a large Dutch oven and brown the roast on all sides, about 4 minutes per side. Remove the roast from the pan and add the garlic and onions. Place the roast on top, fat-side up. Add the beef broth and 4 cups water to the pan and cover. Place in the oven and roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, 3 to 4 hours.
Transfer the roast to a cutting board and pour the broth into a bowl to reserve for the gravy. Slice the meat across the grain, then shred it with two forks.
For the Poo-Yie gravy:
Heat the butter in a large black cast-iron skillet or Dutch oven until fully melted and beginning to bubble. Add the flour and stir constantly until you get a nice, thick, dark brown color. Lower the heat and slowly add 7 cups of the reserved beef broth and whisk until smooth. Add the ketchup, pepper, vinegar, Worcestershire sauce, salt and onion powder and whisk over low heat. Add the shredded roast to the gravy and remove it from the heat. (If the gravy thickens, add a little more broth to thin it.].
For the Poo-Yie fries:
Meanwhile, soak the fries in cold water for 45 minutes. Drain in a colander to remove excess moisture.
Heat the oil to 300 degrees F in a deep-fryer. Place the fries in the fryer basket and fry, 4 1/2 minutes. Take out the fryer basket and let the fries cool to room temperature (shake the basket to prevent the fries from sticking together]; bring the oil to 350 degrees F. Drop the basket of fries back in the fryer and cook until golden, about 2 minutes. Drain well, shaking the basket.
Put the fries in a bowl, pour the gravy over them and top with mozzarella and onions. Serve immediately. Reserve the remaining gravy for more Poo-Yie Fries.
London Broil With Chili Seasonings


Ingredients:
Worcestershire sauce, garlic cloves, parsley, chili powder, cumin, paprika, salt, peppercorn, cayenne pepper, london broil beef

Directions:
Combine oil, Worcestershire sauce, garlic, parsley, and spices.
Brush the steak with half of the mixture on both sides and broil or grill 7 minutes.
Turn, brush with the remaining mixture, and cook another 7 minutes.
Let stand 5 minutes before slicing.
Beef With Shallots and Tomatoes


Ingredients:
beef round steak, olive oil, shallots, garlic cloves, red wine, wine vinegar, tomatoes, fresh rosemary, fresh basil leaf, oregano leaves, ground cinnamon, black pepper, beef broth

Directions:
Sauté meat in hot oil in a shallow pressure cooker pot for 2- 3 minutes on each side or until golden brown. Remove from the pot and set aside.
Cube half of the shallots, leave the other half whole, just make a crosswise cut. Sauté in the same pot for about 2 minutes, add garlic, sauté briefly for 1 minute.
Add wine and vinegar, stir and cook for 2 -3 minutes. Return the meat to the pot. Cover the steaks with chopped tomatoes, sprinkle with fresh herbs, cinnamon and pepper. Add the beef broth.
Cover and lock lid on pressure cooker. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally. Once the steam is gone, open the cooker carefully.
Serve with potato gnocchi or pasta.
Crock Pot Chipotle Chicken With Sweet Potatoes


Ingredients:
chicken breast, mushrooms, onion, minced garlic cloves, sweet potato, green onions, red bell pepper, chicken broth, cayenne pepper, paprika, black pepper, sour cream, brown sugar

Directions:
Add the chicken to the crock pot.
Prepare the vegetables and add on top of the chicken.
Put in the broth, and add the spices.
Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
Before serving, stir in the sour cream. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
Add brown sugar in small increments if you want to cut the heat.
Serve over pasta or brown rice.
Salt and Vinegar Potato Chips
Category: appetizers-and-snacks
By Sarah Wilkens

My children love salt and vinegar chips, and I had some potatoes to use, so I thought this would be a nice treat for them. I took my French fry recipe and converted it slightly, though the soaking in vinegar idea was my mom's! I hope your family likes them as much as mine did! These are excellent for a cookout; make them a day ahead and surprise everybody!

Ingredients:
4  potatoes, thinly sliced
cold water to cover
3 cups white vinegar
1 cup cold water
2 cups vegetable oil for frying
salt to taste

Directions:
Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain. Spread potatoes slices onto paper towel; pat dry with more paper towels. Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain. Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.

Prep time: 15 mins
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 176.6
Fat: 7.5 g
Saturated fat: 1 g
Carbohydrates: 24.8 g
Sugars: 1.1 g
Dietary fiber: 3.1 g
Protein: 2.9 g
Sodium: 10.9 mg
Cold Shoulder


Ingredients:
"apricot brandy"

Directions:
"Put both ingredients in a martini shaker with ice. Shake and pour into cocktail glass."
Potato Pancakes


Ingredients:
potatoes, eggs, all-purpose flour, baking powder, salt, onion

Directions:
In a mixing bowl, gently combine the potatoes & eggs.
Combine the dry ingredients with the onion & stir into potato/egg mixture.
Drop by Tablespoonfuls onto a preheated, greased flat-top griddle or skillet.
Brown lightly on both sides.
Serve with Applesause or Pure Maple Syrup. (I prefer just butter & a little salt].
Crispy Oat Drops


Ingredients:
butter, granulated sugar, light brown sugar, egg, all-purpose flour, old fashioned oats, cream of tartar, baking soda, salt, pecans

Directions:
Preheat oven to 350.
In large bowl cream butter and sugars until light and fluffy.
Beat in egg.
In medium bowl combine flour, oats, cream of tartar, baking soda,and salt.
blend flour mixture into creamed mixture.
Stir in "M&M's" semi-sweet chocolate mini baking bits, cereal, coconut and pecans.
drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.(I use a cookie scoop].
Bake 10 to 13 minutes or until lightly browned,. ].
Cool completely on wire racks.
store in tightly covered container.
Tomato Soup  - Quick and Easy


Ingredients:
tomato juice, flour, milk, sugar, salt, pepper, onion powder

Directions:
Pour Juice into crock pot or pot.
Mix the flour into the milk until smooth and dissolved (I usually put them into a small canning jar, put the lid on and shake it like a crazy woman until it's smooth!]  :].
Pour the flour/milk mixture into juice and add the rest of the spices.
Crockpot: Cook on low for about 3 hours or more.
Stove top: Cook on Meduim/High until it boils.  Turn it to Medium/Low and let simmer for about 20 minutes until the flavors have developed and it has gotten a little thicker.
Add more spices to your taste and enjoy!
Strawberry Romaine Salad With Creamy Poppy Seed Dressing


Ingredients:
romaine lettuce, strawberry, red onion, mayonnaise, poppy seeds, milk, sugar

Directions:
For the salad: Wash heads of lettuce and let drain extremely well. Wash and slice strawberries. Tear lettuce into pieces, add strawberries and onions.
For the dressing:Put all of the ingredients in a container with a lid. Whisk quickly, place the lid on and shake well.
Just before serving, pour the dressing over the salad and toss well.
Crock Pot Mexican Casserole


Ingredients:
onion, green bell pepper, kidney beans, diced tomatoes, tomato sauce, water, chili powder

Directions:
Brown ground beef and onion in nonstick skillet., Combine all ingredients in slow cooker, except rice and cheese., Cook on low for 4-8 hours., Stir in rice, cover, and cook until tender., Sprinkle with cheese., Cover and cook until cheese is melted.
Buttered Tomatoes


Ingredients:
tomatoes, tomatoes, butter, sugar, basil

Directions:
Peel tomatoes and remove pulp and seeds;  discard pulp and seeds.
Dice the fleshy part of the tomatoes.
Melt butter in a skillet; sauté tomatoes in the butter.  Stir in the salt and pepper, sugar and basil.
Cover and cook about 5 minutes.
Herbed Lemon Marinade


Ingredients:
lemon juice, fresh lemon rind, garlic, salt, dried rosemary, black pepper

Directions:
Blend all the ingredients and pour the marinade over your meat.
Marinate 4-24 hours in the refrigerator, turning pieces occasionally.
Note: you can substitute the lemon juice with cider vinegar and/or the garlic with 1/2 tsp dried basil leaf for variation.