xiaoxl/recipe_data huggingface dataset:
Potato and Ham Casserole


Ingredients:
potatoes, ham, sour cream, salt, pepper, sharp cheddar cheese

Directions:
Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick.
Preheat oven to 350°F Combine sour cream, potato soup, salt and pepper.
Layer bottom of a 2 quart casserole with 1/3 of potato slices, cubed ham, then 1/3 cream mixture.
Repeat layering 2 more times. Sprinkle bread crumb and shredded cheese mixture over top.
Bake uncovered about 30 minutes, or until heated through and browned on top.
Yogi Bhajan's Yogi Tea


Ingredients:
water, whole cloves, green cardamom pods, black peppercorns, cinnamon sticks, gingerroot, black tea, milk

Directions:
Bring water to boil in a 3-4 quart pot.
Add cloves and boil for one minute.
Add cardamom pods (to better release flavor, crush or split pods], peppercorns, cinnamon sticks and gingerroot.
Cover and simmer for 1-2 hours (longer = stronger].
Add black tea (can use decaf].
At this point you can cool the tea, strain it and refrigerate. I usually let it cool over night before straining.
Or strain immediately and add the milk, return to boil and immediately remove from heat (or it will boil over].
Add sweetener to taste (we like honey].
Spaetzle


Ingredients:
all-purpose flour, salt, eggs, butter

Directions:
Special equipment: Large-holed grater or strainer.
Sift the flour and 1 tablespoon salt together into a large mixing bowl. Add 3/4 cup water and the eggs and mix until just combined (do not over mix].
Bring a large pot of water to boil with a pinch of salt. Pour in the melted butter. Ladle large spoonfuls of the dough into the grater or strainer and push the dough through directly into the boiling water. Repeat until all the dough is used. Once the dumplings float, strain into a bowl. Serve with goulash over the spaetzle.
Vegetarian Tortilla Soup


Ingredients:
corn tortillas, garlic cloves, onion, plum tomatoes, vegetable broth, ground cumin, salt, pepper

Directions:
In a soup pot, heat oil and add tortilla strips.  Cook until slightly crisp, remove from oil, and set aside.
In blender, place garlic, onion, and jalapeno.  Chop.  Put chopped garlic mixture in soup pot, add in slightly crisp tortillas, and simmer for 5 minutes.  Add canned tomatoes and simmer for 15 minutes.  Stir in cumin.  Slowly pour in broth and simmer until reduced 1/3.
Puree the soup extremely well until very smooth.  Season to taste with salt and pepper.  Serve with additional tortilla crisps, avocado, cheese, cilantro, and onion.
Middle Eastern Style Black Bean Salad


Ingredients:
black beans, red onion, tomatoes, green pepper, cucumber, parsley, of fresh mint, dried mint, lemon juice, cumin, salt, pepper, olive oil

Directions:
Mix all salad ingredients together, place to the side while making the dressing., To make dressing, mix lemon juice with cumin, salt and pepper., Beat in olive oil., Fold into reserved salad., Chill several hours to enhance flavor.
Garlic Mayonnaise Aioli
Category: side-dish
By USMC6114

A flavored, mayonnaise-based dip for things like artichokes and seafood. Keep refrigerated until serving.

Ingredients:
1 cup light mayonnaise
1 teaspoon mustard
1 dash salt
2 teaspoons freshly squeezed lemon juice
3 cloves garlic, crushed, or more to taste

Directions:
Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 101.8
Fat: 9.8 g
Saturated fat: 1.5 g
Carbohydrates: 3.1 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 10.4 mg
Sodium: 293.1 mg
Cucumbers in Vinegar


Ingredients:
white vinegar, cucumber, water, onion, garlic clove

Directions:
Put cucumbers, garlic, and onion in a bowl.
Pour in vinegar and water until covering cucumbers, at a 3-1 ratio between vinegar and water.
(3parts vinegar for every part water].
Allow to marinate overnight before serving.
Warm Eggplant Salad
Category: salad
By Traveling Pans

It tastes so good you can eat it as a main dish! Try it on top of grilled bread slices.

Ingredients:
1 pound long Chinese eggplants
2 teaspoons Italian seasoning, divided
salt to taste
2 tablespoons olive oil, divided
1 medium red bell pepper
2 teaspoons white sugar
½ tablespoon balsamic vinegar
1 large clove garlic, crushed
2 tablespoons cream cheese, softened
1 tablespoon chopped cilantro

Directions:
Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice. Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side. Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side. Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning. Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 135
Fat: 9.7 g
Saturated fat: 2.6 g
Carbohydrates: 11.7 g
Sugars: 6.3 g
Dietary fiber: 4.8 g
Protein: 2.2 g
Cholesterol: 8 mg
Sodium: 26.2 mg
Mexican Spaghetti


Ingredients:
onion, garlic, butter, margarine, whole tomatoes, chicken broth, spaghetti, cumin, white meat chicken, turkey, cheddar cheese

Directions:
In a large skillet, saute onion and garlic in butter.
Add chicken broth and whole tomatoes with juice.
Add spaghetti, Picante sauce and cumin.
Cover and simmer until spaghetti is cooked and most of the liquid has been absorbed.
Add chicken or turkey and spoon into a casserole dish that has been sprayed with cooking spray.
Sprinkle cheese over top of casserole.
Bake covered at 350 for 15 to 20 minutes until cheese is melted.
Garden Primavera Fettuccine


Ingredients:
fettuccine, cauliflower floret, fresh broccoli florets, carrot, zucchini, alfredo sauce, dried basil, parmesan cheese

Directions:
In a large saucepan, cook fettuccine according to the package directions., Add vegetables during the last 4 minutes of cooking pasta., Drain and return all to the pan., Add Alfredo sauce and basil, tossing to coat., Cook over low heat for 1-2 minutes or until heated through., Sprinkle with Parmesan cheese to your taste right before serving.
Homemade Egg Noodles
Category: pasta-and-noodles
By Beverly Myers

I learned to cook many things from my grandmother. One of the family favorites was noodles, however Grandma taught by handfuls and pinches of this and that.  I since have tried to convert to US measurements.  My grandmother would be 102 if still living.

Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
4  egg yolks

Directions:
Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened. Press into a ball and cut in quarters.  Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry. Add to broth such as chicken or turkey and cook until done.

Yields: 4 servings

Calories: 280.3
Fat: 5 g
Saturated fat: 1.7 g
Carbohydrates: 48.4 g
Sugars: 0.3 g
Dietary fiber: 1.7 g
Protein: 9.1 g
Cholesterol: 204.8 mg
Sodium: 185 mg
Chili-Beef Skewers


Ingredients:
fresh cilantro, garlic cloves, low sodium soy sauce, orange zest, sriracha sauce, fish sauce, brown sugar, beef sirloin, red bell pepper, green bell pepper, yellow bell pepper, low-fat mayonnaise, fresh basil, fresh lime juice, fish sauce

Directions:
Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes.
Combine dipping sauce ingredients in a bowl.
Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.
Seafood Omelets with Creamy Cheese Sauce
Category: breakfast-and-brunch
By Jennyw

Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.

Ingredients:
¼ cup chicken broth
1 tablespoon Dijon mustard
¼ cup heavy cream
2 tablespoons butter
1 (6 ounce) can crab
1 (6 ounce) can salad shrimp
¼ cup heavy cream
1 teaspoon Dijon mustard
1 cup shredded Cheddar cheese
1 dash nutmeg
Salt and pepper to taste
4  eggs, beaten
¼ cup heavy cream
Salt and pepper to taste

Directions:
Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat. Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat. Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side. To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 omelets

Calories: 651.6
Fat: 50.7 g
Saturated fat: 29 g
Carbohydrates: 4.8 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 43.5 g
Cholesterol: 536.1 mg
Sodium: 852.2 mg
Authentic Carne Guisada


Ingredients:
stewing beef, onion, garlic cloves, low sodium beef broth, chili powder, comino, salt, black pepper, flour, flour tortilla, fresh cilantro, onion, cheddar cheese, sour cream

Directions:
Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results.
Add onion and garlic and cook until onions are translucent.
Add stock, chili powder, comino, salt, and pepper.
Bring to a simmer and cook for 2-3 hours or until beef is very tender.
In a separate skillet mix flour and oil together to form a roux.
Cook over medium high heat until a dark beige color, about 5 minutes.
Be careful not to let it burn.
Carefully add roux to stewed beef.
Be very careful because it can splatter.
Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld.
Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
Qabali Palau


Ingredients:
basmati rice, olive oil, onion, skinless chicken thigh, carrot, raisins, sugar, salt, fresh ground black pepper, ground cumin, ground cardamom, water, salt, fresh ground black pepper

Directions:
Preheat oven to 475 degrees F; rinse rice well, to remove much of the starch, and set aside to drain.
Add 2 tablespoons oil to a large saucepan and saute onions over medium heat, stirring frequently to prevent burning, about 5 to 7 minutes.
Add chicken to the pot, season with salt and pepper, increase heat to medium high, and brown on all sides, about 6 minutes.
Add 1/2 cup of the stock, stir until it all but evaporates, then add another 1/2 cup, bring to a boil, cover, and simmer until sauce becomes dark brown, 10 minutes.
Meanwhile, in another saucepan simmer carrot sticks until they turn darker orange, 10 minutes; drain off the liquid, toss with a tablespoon of oil, the raisins, almonds, and sugar for 3 to 4 minutes, then pack in an aluminum foil pouch.
Remove the chicken to a plate; stir in cumin, cardamom, and pepper and cook 5 minutes.
In a Dutch oven, bring water to a boil; add rice and boil until almost al dente, then strain and return to the Dutch oven.
Add the seasoned broth (from the cooked chicken], then nestle the chicken on top of the rice, and the sealed packet of carrots.
Cover and bake for 15 minutes; turn oven down to 350 degrees F and bake another 20 minutes.
Remove from oven and place chicken on a serving platter; cover with the rice, then open the carrot packet and sprinkle contents over top.
Split Pea and Ham Soup II
Category: soups-stews-and-chili
By Clinton C. Wigen

I am fifty years old, and I picked this recipe up watching my mother make it when I war young, and I'm sure she learned it from her mother. It's a great Split Pea soup recipe for the frugal. Serve with crusty French bread for dunking, a sprinkle of pepper and a pat of butter on the top of the soup.

Ingredients:
1 pound leftover ham bone with meat attached
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 pound dried split peas
1 cup chopped carrots

Directions:
Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil. Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

Prep time: 20 mins
Cook time: 1 day
Total time: 1 day
Yields: 8 servings

Calories: 348.3
Fat: 10.3 g
Saturated fat: 3.5 g
Carbohydrates: 38.2 g
Sugars: 6.2 g
Dietary fiber: 15.4 g
Protein: 26.6 g
Cholesterol: 35.2 mg
Sodium: 694.3 mg
Diced Savory Sweet Potatoes


Ingredients:
sweet potatoes, extra virgin olive oil, fresh ground black pepper, garlic powder, sea salt, paprika

Directions:
Preheat oven to 450. Place diced sweet potatoes in gallon sized storage bag. Add the rest of the ingredients and toss to coat.
Place parchment paper on large cookie sheet. Pour diced sweet potatoes onto parchment paper and place in oven.
Bake for 20-30 minutes tossing at least once.
Yum Yum Yams


Ingredients:
pecans, coconut, brown sugar, butter, pure vanilla extract, mini marshmallows

Directions:
***1st Method.
Cook yams in microwave, cool, peel, slice.
Melt butter in a bowl in microwave.
Mix in all ingredients except the yams and marshmallows, including a very small amount of the yam liquid.
Place cut yams in an ungreased 9 x 12 Broiler safe baking dish.
Drop the mixed ingredients on top by the spoonful.
*Important-Do not stir in the ingredients, or smash up the Yams slices.
Bake in hot oven at 350 degrees for 45 minutes.
Remove from oven and top with the Mini Marshmallows.
Place under low heat broiler just long enough for the Marshmallows to turn a golden brown.
***2nd Method: This method is very quick, and saves time and oven space on holidays.
Microwave the prepared yams (see above] until bubbling hot on high for approximately 6-8 minutes.
Top the hot yams with the marshmallows and set aside long enough for the marshmallows to melt some.
Place under broiler set fairly low until the marshmallows are golden brown.
Note: Watch carefully, the Marshmallows brown very quickly under the broiler.
Enjoy!
German Sourdough Bread (No Bread Machine)


Ingredients:
dry yeast, water, flour, water, salt, flour, flour

Directions:
sourdough:, mix yeast with warm water., mix yeast mixture with flour., let stand for 24 hours at a warm place., dough:, mix sourdough with warm water, salt, oil and flour., knead until smooth and allow to rise for 30 minutes at a warm place., knead dough and shape into loaf., Place loaf on a cookiesheet and let 30 minutes rise., cut 2-3 1/4 inch deep slashes into loaf., preheat oven to 400 degrees fahrenheit and bake for 1 hour.
"Better Than a Can" Homemade Sloppy Joes


Ingredients:
olive oil, yellow onion, green bell pepper, red bell pepper, celery, garlic cloves, tomato puree, tomato paste, ketchup, cider vinegar, unsulphured molasses, Worcestershire sauce, olive oil, button mushroom, plum tomatoes, dried oregano, fresh ground black pepper

Directions:
To start the sauce: Heat a 2 1/2-quart nonreactive saucepan over medium heat and, when hot, add the oil.
When the oil is hot, stir in the onion, green and red pepper, celery and garlic. Cook until the vegetables are softened and fragrant, 4 to 5 minutes.
Stir in the tomato puree, tomato paste, ketchup, vinegar, molasses and Worcestershire sauce. Bring the mixture to a simmer, reduce heat to very low and simmer with the cover ajar for 1 hour.
To sauté the mushrooms: Heat an 8 - 10 inch skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the chopped mushrooms and cook, stirring frequently, until the mushrooms are golden, 2 to 3 minutes. Remove from the heat and set aside.
To finish the sauce: After the sauce has simmered 1 hour, add the sautéed mushrooms, chopped plum tomatoes, oregano, “Better Than Bouillon” seasoning and some freshly ground black pepper. Return to a simmer and cook with the cover ajar for 30 minutes more. (Refer to Note below].
To brown ground meat: Heat a 10-inch non-reactive deep-sided skillet over medium heat. When hot, add the ground meat and break it up with a wooden spatula. Cook the meat until separated and no longer pink, about 4 minutes. Then remove from the stove and drain out any excess fat from skillet. Return skillet to the stove, over low heat. Stir in the sauce and bring the mixture to a gentle simmer, uncovered. Cook gently until the flavors mingle and the mixture is piping hot throughout, about 10 minutes. Add some more freshly ground black pepper and serve immediately.
To assemble Sloppy Joes and serve: While the sauce is simmering, open the hamburger buns and spread both opened sides lightly with butter. Lay the buns, buttered sides up, on a shallow baking sheet. Broil the buns until the buttered sides are nicely toasted. Spoon the ground beef mixture lavishly over buns and serve hot.
NOTE:  If serving for 8 [could serve 10 for skimpier sandwiches], you will need 2 cups of sauce and 2 lbs of ground beef.  If serving 4, you will need 1 cup of sauce and 1 lb. of ground beef.  The remaining sauce can be frozen for later use and ease.  Freeze cooled sauce in tightly sealed containers.
Chili Cheese Burritos


Ingredients:
green chilies, rice, water, flour tortillas, cheddar cheese, salsa, sour cream

Directions:
Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
Serve with chips and salsa or green salad.
Chili-Seasoned Potato Wedges


Ingredients:
chili powder, salt, garlic powder, pepper, baking potatoes, canola oil

Directions:
In a large resealable plastic bag, combine the soup mix, chili powder, salt, pepper, and garlic powder.
Cut each potato into 8 wedges, and place in the bag and shake to coat the potatoes.
Arrange the wedges in a greased 15x10x1 baking pan, and drizzle lightly with oil.
Bake uncovered at 425 degrees for 12-20 minutes on each side, or until crisp.
Long Lady Tea


Ingredients:
peach vodka, vanilla vodka, mango rum, soda water

Directions:
Fill a highball glass with crushed ice., Pour all ingredients into a mixing glass with ice and stir., Strain into highball glass.
Hot Pastrami Sliders (For the Crock Pot)


Ingredients:
ale, dark beer, onion, ground mustard, baby swiss cheese, mustard, pickle

Directions:
Whisk together ale, consomme and mustard in a regular crock pot. Add slivered onion and cooked deli pastrami.
Cover and cook on HIGH for 3 hours.
Drain pastrami and reserve cooking liquid.
Serve pastrami on rolls with swiss cheese, mustard and pickle slices.
Place in toaster oven or moderate oven to crisp up the rolls and get the cheese a little melty if you like.
Serve along with a cup of the cooking liquid as an au jus dip.
BBQ Beer Can Chicken
Category: meat-and-poultry
By mark'n'karen

I tried several beer can chicken recipes and changed the ingredients up until I found one the whole family loves!!

Ingredients:
2 cups cherry wood chips
2 (12 fluid ounce) cans beer, half full
½ cup dark brown sugar
½ cup kosher salt
½ cup paprika
¼ cup ground black pepper
1 teaspoon cayenne pepper
¼ cup vegetable oil
2 (3 pound) whole chickens

Directions:
Soak wood chips in water for at least 1 hour. Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C). Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out.  Fit each chicken over a can of beer with the legs on the bottom; keep upright. Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 626.9
Fat: 33.2 g
Saturated fat: 8.3 g
Carbohydrates: 22.8 g
Sugars: 14.1 g
Dietary fiber: 3.5 g
Protein: 53 g
Cholesterol: 204.6 mg
Sodium: 5855.5 mg
Crisp Apples with Citrus Dressing
Category: salad
By rowlandjk7

A perfect salad for any picnic. I serve this salad alongside anything grilled. For a thicker dressing, use less juice. You can use oranges or lemons as well.

Ingredients:
1  apple, cored and cut into chunks
2  tangerines, juiced - divided
1 tablespoon sour cream
1 tablespoon mayonnaise
1 teaspoon white sugar, or more to taste
1 pinch salt

Directions:
Toss apple chunks in a bowl with 2 teaspoons tangerine juice. Whisk remaining tangerine juice, sour cream, mayonnaise, sugar, and salt in a bowl until sugar and salt have dissolved. Pour dressing over apple and toss.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 257.6
Fat: 14.4 g
Saturated fat: 3.6 g
Carbohydrates: 33.6 g
Sugars: 27.8 g
Dietary fiber: 3.5 g
Protein: 1.4 g
Cholesterol: 11.6 mg
Sodium: 88.3 mg