xiaoxl/recipe_data huggingface dataset:
Chile Pepper Dressing


Ingredients:
red bell pepper, green chili pepper, jalapeno chile, garlic, lime zest, fresh coriander, oregano leaves, fresh lemon juice, fresh lime juice, olive oil

Directions:
Roast and peel bell pepper and Anaheim chile., Finely chop roasted pepper and chile., Wearing rubber gloves, seed and mince jalapeno chili., Mince garlic., In a bowl whisk together all ingredients with salt& pepper to taste., Makes about 1 1/4 C.
Pumpernickel Bread


Ingredients:
quick-rising yeast, water, whole wheat flour, dark molasses, caraway seed, salt, flour, cornmeal

Directions:
In a large bowl, combine the yeast and warm water; let stand until softened, about 5 minutes. Add rye and whole-wheat flours, molasses, cocoa, caraway seeds, and salt. With an electric mixer, or heavy spoon, beat dough until it is mixed very well.
If using a dough hook, mix in 1 cup of flour. Knead until the dough is elastic and pulls cleanly from the bowl, about 5 minutes.(If needed,add more flour, ! Tblsp. at a time.].
If mixing by hand, stir in 1 cup flour with a heavy spoon. Scape the dough onto a floured board. Knead, adding as little flour as possible, until the dough is smooth and elastic, about 5 minutes.Place the dough on a plastic counter and cover with a large stain-less steel bowl. Allow the dough to rise until double in bulk, about 1 hour.
Sprinkle the cornmeal in the center of a baking sheet; set aside. Punch down the dough. On a lightly floured board, knead the dough to shape into a ball. Place the dough on the cornmeal and press to form a 6-inch round. Let the dough rise in a warm place until almost double, about 30 minutes.
Sprinle a bit of additional flour on top of the loaf. Bake in a 350* oven until the loaf is a rich, dark brown, about 30 minutes, or until the bottom sounds hollow when tapped. Transfer to a cooling rack. Serve warm or at room temperature.
Hint: For a Crunchy Bread Crust use a water sprayer while baking. Your plant sprayer will do fine, as long as it is clean. Simply spray a bit of water into the oven now and then as the bread bakes. Works great!
Potato Onion Soup


Ingredients:
potatoes, onion, milk, butter, chopped pimiento, bacon, green onions, cheddar cheese

Directions:
Combine potatoes, onion, salt and pepper and enough water to cover in large saucepan.
Bring to boil and cook until tender, stirring occasionally.
Drain partially.
Stir in milk, butter and instant potatoes.  Cook until thickened, stirring constantly.
Add pimento and mix well.
Serve garnished with bacon, green onions and cheddar cheese.
Avocado and Artichoke Pasta Salad


Ingredients:
gemelli pasta, spiral shaped pasta, water-packed artichoke hearts, plum tomatoes, avocado, romano cheese, canola oil, lime juice, fresh cilantro, lime zest, kosher salt, fresh ground pepper

Directions:
Cook pasta according to package directions.  Drain, rinse with cold water.
In a large bowl, combine pasta artichoke hearts, tomatoes, avocado and cheese.  In a small bowl, whisk dressing ingredients.  Pour over pasta mixture; toss gently to combine.  Refrigerate, covered, until serving.
Cheesy Goodness Garlic Bread


Ingredients:
butter, garlic powder

Directions:
Preheat oven to 375*.
Cut bread at 1 inch intervals, but don't cut all the way through; just carefully cut down to the bottom crust and stop.
Mix together butter, garlic powder and Italian seasoning.
Separating gently, spread some of the butter mixture on both sides of each slice of bread.
Stuff some cheese down in between slices, but try to do it evenly, not all stuffed down into the bottom or all at the top.
Wrap loaf in foil and place on a baking sheet.
Bake for about 15 minutes, or until cheese is melted all the way through.
Strawberry Jam Bars


Ingredients:
margarine, brown sugar, egg

Directions:
In a mixing bowl, cream butter and brown sugar until smooth., Add egg and mix well., Gradually add dry cake mix and corn flakes., Reserve 1 1/2 cups of dough for topping., Press remaining dough in a greased 13 x 9  baking pan., Carefully spread jam over crust., Sprinkle with reserved dough and gently press down., Bake at 350° for 30 minutes or until golden brown., Cool completely on a wire rack., Cut into bars.
Simple Stromboli
Category: main-dish
By Judy Cowan

This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!

Ingredients:
½ pound bulk pork sausage  (Optional)
1 (1 pound) loaf frozen bread dough, thawed
4 slices hard salami
4 slices thinly sliced ham
4 slices American cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste
1  egg white, lightly beaten

Directions:
Preheat oven to 425 degrees F (220 degrees C). Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white. Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 3 servings

Calories: 1064.8
Fat: 54.6 g
Saturated fat: 22 g
Carbohydrates: 77.8 g
Sugars: 6.8 g
Dietary fiber: 6.5 g
Protein: 59 g
Cholesterol: 161.9 mg
Sodium: 3633.1 mg
Best Ever Chuck Wagon Chili
Category: soups-stews-and-chili
By Brandy Arnett

A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!

Ingredients:
2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2  green bell peppers, seeded and chopped
1  habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
½ teaspoon garlic salt
1 drop super-hot hot pepper sauce

Directions:
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside. Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 Servings

Calories: 551.9
Fat: 31.8 g
Saturated fat: 12.7 g
Carbohydrates: 38.2 g
Sugars: 8.7 g
Dietary fiber: 13.4 g
Protein: 30.2 g
Cholesterol: 97.8 mg
Sodium: 1955.3 mg
Buttermilk Pancakes


Ingredients:
eggs, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt, vanilla

Directions:
Combine all ingredients in large bowl and stir just until large lumps disappear.
Batter will still be a little lumpy.
Ladle spoonfuls of batter onto hot griddle and cook until bubbles form and edges start to dry; turn and cook other side.
Cooking time is approximate; it depends on how hot your griddle is.
Instant Pot® Caldillo
Category: soups-stews-and-chili
By My Hot Southern Mess

Caldillo is a Mexican stew that is filled with beef, potatoes, and green chiles. Works great in the Instant Pot®.

Ingredients:
2 tablespoons olive oil
2 pounds cubed beef stew meat
1  onion, diced
4 cups beef broth
4  russet potatoes, peeled and diced
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) can chopped green chiles, drained (such as Hatch®)
2 teaspoons Mexican oregano
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon dried chipotle chile powder
1 teaspoon chili powder
½ teaspoon ground black pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function. Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 370
Fat: 19.3 g
Saturated fat: 6.7 g
Carbohydrates: 25.4 g
Sugars: 3.6 g
Dietary fiber: 3.8 g
Protein: 23.1 g
Cholesterol: 62.6 mg
Sodium: 919.6 mg
Sliced Tomatoes Baked With Parmesan Cheese


Ingredients:
tomatoes, parmesan cheese, olive oil, olive oil, fresh parsley, black pepper

Directions:
Preheat oven to 425 degrees F.
Lightly grease a baking pan or cookie sheet with olive oil.
Thickly slice the tomatoes and place them in a single layer on the greased pan.
In a small bowl make a paste by combining the parmesan cheese, 2 tablespoons olive oil and chopped parsley. Season paste with a few shakes of black pepper.
Spread the paste evenly over each tomato.
Bake for 15 minutes (top rack] until the tops are golden brown and bubbling.
Colcannon and Potato Pancakes


Ingredients:
potatoes, onion, garlic, cabbage, butter, milk, egg, flour, baking powder

Directions:
Peel and cube potatoes and place in boiling water.
Cook until tender, as for mashed potatoes.
In a large skillet, saute the garlic, onion and cabbage until the cabbage is limp, but not brown.
When potatoes are done, mash with seasonings, butter and milk per your taste.
Add the sauteed onions, garlic and cabbage and mash until well mixed, there will be pieces of cabbage, but that's okay.
Serve as you would mashed potatoes.
For the potato pancakes, use the leftover Colcannon and add beaten eggs, flour and baking powder to them.
In a skillet with oil place hand shaped potato pancakes and cook until brown on one side and then carefully flip and brown on the other.
Serve with applesauce and sour cream.
DF Basil Cream Shrimp Pasta


Ingredients:
fettuccine pasta, salt, water, olive oil, mushrooms, garlic cloves, flour, coconut milk, sun-dried tomatoes, salt, fresh basil, shrimp

Directions:
Cook fettuccini in salted water, according to package instructions.
Meanwhile, heat olive oil in 12" skillet.
Saute mushrooms until almost done.
Add garlic and cook until garlic becomes aromatic.
Place flour and 2 cups of "milk" (can use any kind except rice milk which does not thicken] in a shaker and shake until smooth.
Pour into skillet with mushrooms and garlic and cook, stirring constantly until it starts to thicken.
Add shrimp and continue to cook, adding about half the basil, chopped, and the sundried tomatoes.
Cook just until the shrimp turns pink, stirring frequently.
Add salt to taste.
Drain the pasta and place in large pasta bowl.
Pour shrimp/cream mixture over the pasta and toss lightly.
Garnish with remaining basil, serve and enjoy!
For those not eating DF, a little parmesan on top is also delightful!
Easiest No Boil Lasagna


Ingredients:
small curd cottage cheese, eggs, mozzarella cheese, hamburger

Directions:
Preheat oven to 350°F.
Brown hamburger and drain.
Mix hamburger with spaghetti sauce.
Beat eggs and mix into cottage cheese.
Spray 9x13 pan with non-stick spray.
Spoon 1/4 cup meat mixture on bottom of pan and spread around.
Place four (or 5] lasagna noodles (uncooked] on top of sauce.
Layer half of cottage cheese mixture on noodles, then half of meat mixture and half of cheese.
Place remaining noodles on top of cheese.
Layer remaining cottage cheese, meat mixture and cheese.
Cover lasagna with foil and place in oven.
Bake for 60 minutes.
Remove foil and bake for 15-20 minutes more, until cheese is melted and bubbly.
Let sit for about 10 minutes before serving.
Patriotic Berry Trifle


Ingredients:
sugar, fresh lemon juice, cream cheese, heavy cream, blueberries, strawberries

Directions:
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring frequently , until the sugar dissolves. Remove from the heat and stir in the almond or vanilla  extract.
Brush both sides of each slice of cake with the sugar/water syrup. Cut the slices into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern.
Cover and refrigerate 1 hour.
Lemon Pound Cake


Ingredients:
unsalted butter, granulated sugar, eggs, cake flour, baking powder, lemon zest, buttermilk, lemon juice, powdered sugar, lemon juice

Directions:
Cream butter and sugar., Add eggs one at a time mixing well after each addition., Sift flour and baking powder together., Mix buttermilk and lemon juice together., Alternately add dry ingredients and wet ingredients to butter/sugar mixture., Add lemon zest and mix until just smooth., Spray and flour 2 small bundt pans., Bake at 350., cool, dismount, wrap in plastic and refrigerate overnight., Ice with glaze before serving., Note baking time will vary depending on size of pans., Cake is done when a tester comes out clean.
Baked Beans With Baked Bacon


Ingredients:
bacon, ketchup, garlic powder, onions, onion

Directions:
BAKED BACON:
Preheat oven to 375°F.
Line a half sheet with aluminum foil and put a cooling rack on top.  Arrange slices in rows, with fat edges slightly overlapping lean edges.
Bake 375 degrees without turning 20-25 minutes (depending on thickness] but remove from oven before it begins to crisp.  If needed, cook more, 2 minutes at a time.
Remove bacon to double layer of paper towel and blot excess grease.
Lay bacon on cutting board and cut into bite-size pieces before completely cool.  (I cut across the entire pile of bacon with one slice.].
BAKED BEANS:
Set oven to 350°F.
Mix the Baked Beans ingredients in a 3-quart casserole dish or half buffet tray.  Add the cut-up cooked bacon and mix a little.
Bake uncovered for 1 hour.
Allow to cool 1 hour before serving.
New York Egg Cream (Vegan)


Ingredients:
vegan chocolate syrup, seltzer water

Directions:
Pour the chocolate syrup in the bottom of a nice glass.
Pour the creamer on top of the chocolate syrup.
Add the seltzer or sparkling water.
Stir and a nice head of foam should develop on top of the chocolate/milk mixture.
Bon Appetit!
Cherry Limeade


Ingredients:
lime, cherry juice, sparkling water

Directions:
Juice the lime., Combine the lime juice, cherry juice, and sparkling water., Serve over ice.
Potluck Pumpkin Pie


Ingredients:
sugar, all-purpose flour, butter, margarine, eggs, solid pack pumpkin, salt, ground cinnamon, ground ginger, ground cloves, evaporated milk

Directions:
Preheat oven to 425 degrees.
In a bowl, combine 1/4 cup sugar and flour; cut in the butter until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 x 2 - inch baking pan.
In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
Bake for 15 minutes at 425 degrees.
Reduce heat to 350 degrees; bake for 50-55 minutes or longer, until knife inserted in center comes out clean.
Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with the whipped cream and sprinkle with the additional cinnamon, if desired.
Crockpot Short Ribs With an Asian Twist


Ingredients:
flour, salt, black pepper, butter, onion, green bell pepper, red bell pepper, celery, garlic cloves, rice vinegar, brown sugar, ponzu sauce, catsup, soy sauce

Directions:
Turn crockpot on high and allow to preheat while preparing the food.
Melt the butter along with the sesame oil over medium high heat.
While butter is melting, combine flour, salt, pepper and 1 T of the Asian seasoning in a large plastic bag and shake to mix it up.
Add the short ribs to the bag a couple at a time, shaking until well coated.
Place the ribs in the butter and oil in the skillet and brown on all sides.
While ribs are browning, chop all the vegetables.
When ribs are brown on all sides, remove them from the skillet and place in crockpot.
Add the diced veggies and the garlic to the same skillet and saute until onions are clear.
Add all remaining ingredients, mix, then bring to a boil.
Pour over the ribs in the crockpot, and cook on high for 1 hour.
Change setting to low and cook an additional 6-7 hours.
Before serving, drain or skim off grease.
Tuna Rice Salad


Ingredients:
cooked rice, tuna, celery, green onions, mayonnaise

Directions:
Mix all of the ingredients together using just enough mayonnaise to bind everything.
Add salt and pepper to taste.
Cover and place in refrigerator for an hour or more.
Place an ice cream scoop full on a lettuce leaf and garnish as desired.
Favorite Sweet Milk Pancakes


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

Directions:
In a medium bowl, beat the egg well with a fork or whisk.
Whisk in milk and oil
Add sugar and salt; whisk until well combined.
Sift flour and baking powder* together and add to milk mixture, stirring just untill smooth. (A few lumps are fine.].
Heat a heavy griddle or flat skillet over medium heat. Coat lightly with oil. (Using a brush or a paper towel will avoid over-greasing.] Test the temperature with a few drops of water. They should dance around the pan. (You can also make a "test" 'cake, using a very small amount of batter, just to be sure.].
Pour about 1/4 cup of batter onto hot griddle. (I use a 1/3-cup dry measuring cup. A little batter will always stay behind in the cup.].
As soon as the pancake is puffed up and starting to show bubbles, turn and brown the other side, making sure that it's browned on the bottom. (It's okay to peek.].
Serve immediately or keep warm, covered, in a very low oven until ready to serve.
*Note:  If batter has to stand a long time, add a little extra baking powder.
Date and Spinach Salad
Category: salad
By RADHIKA GHATAGE

An almost no-cook salad! If you do not like the idea of eating raw spinach, you can blanch it before shredding.

Ingredients:
1 cup plain yogurt
½ teaspoon white sugar, or to taste
salt to taste
freshly ground black pepper to taste
1 cup shredded fresh spinach
½ cup dates, pitted and chopped
1 pinch red pepper flakes

Directions:
Mix yogurt, sugar, salt, and black pepper together in a bowl. Add spinach and dates; stir to combine. Sprinkle with red pepper flakes.

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

Calories: 191.2
Fat: 2.2 g
Saturated fat: 1.3 g
Carbohydrates: 38.4 g
Sugars: 33.1 g
Dietary fiber: 3.5 g
Protein: 7.9 g
Cholesterol: 7.4 mg
Sodium: 98.7 mg
Chicken Stir-Fry with Thai Peanut Sauce
Category: world-cuisine
By Jeannette

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Ingredients:
⅔ cup creamy, low-salt peanut butter
1 cup hot water, divided
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon red curry paste, or more to taste
¼ cup canola oil, divided
1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon minced fresh ginger
1 tablespoon minced garlic, or more to taste
1 cup broccoli florets
1 large carrot, cut into thick strips
½ cup halved green beans
½ cup sliced zucchini
1 small onion, sliced
½  sweet red pepper, thinly sliced
3  scallions, sliced
½ cup unsalted, dry-roasted peanuts, divided
½ cup chopped fresh cilantro, divided
1  lime, cut into wedges
1 pinch red pepper flakes, or to taste  (Optional)

Directions:
Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside. Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside. Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl. Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low. Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary. Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 527.4
Fat: 34.8 g
Saturated fat: 4.5 g
Carbohydrates: 26.4 g
Sugars: 14.1 g
Dietary fiber: 5.3 g
Protein: 36.4 g
Cholesterol: 64.6 mg
Sodium: 307.7 mg