xiaoxl/recipe_data huggingface dataset:
Chili


Ingredients:
green pepper, onion, garlic, ground beef, chili beans, diced tomatoes, tomato sauce, season salt, garlic powder, black pepper

Directions:
In a sauce pan place chopped green pepper, chopped onion, minced garlic, and ground beef.
Sauté on medium to med-high heat until beef is browned through.
Then add 1 can chili beans, 1 can diced tomatoes, 1 can tomato sauce.
Add all seasonings at this time.
Mix all ingredients together.
Cover and simmer on low for 30 minutes.
Stir every 10 minutes.
Taste and add any more seasonings that you would like.
Serve with cheese and crackers if you like.
Sister Stanworth's Rocky Road Brownies


Ingredients:
white sugar, butter, eggs, plain flour, salt, vanilla, miniature marshmallows, icing sugar, butter, milk

Directions:
In a large bowl cream the butter and sugar, scrape down the sides of the bowl to get all the mixture the same.
Add the eggsand beat.
Mix in the nuts, flour, salt, vanilla and cocoa.
Note that the mixture will be stiff - that is right!
Grease a 9x13 inch (lamington tin] tray and spread the mix.  It will be hard to move as it is so thick.  A wet metal spoon should help.
Bake at 300oF (160oC] for 30 - 35 minutes.
Scatter the marshmellows on the top and return to the oven for a further 5 minutes  They should "find each other" and turn into a bumpy layer.
Remove from the oven and immediately ice.
Rest until cold (about 4 hours].
Slice when cold.
Icing - sift sugar and cocoa together into a medium sized bowl, pour melted butter and mix, add milk and stir again.  It should be runnier than a "regular" icing as it is going over a hot brownie and will set when cold.
Dottie's Green Bean Salad


Ingredients:
green beans, tomatoes, salt, marjoram, basil, black pepper, oregano, garlic cloves, lettuce, bacon

Directions:
Heat dressing and spices in sauce pot., Layer green beans, onion rings and kosher tomatoes., Top with dressing and refrigerate 24 hours., Place a serving of the above on lettuce and sprinkle with bacon.
French Beef Stew


Ingredients:
beef stew meat, all-purpose flour, Italian-style diced tomatoes, beef broth, carrots, potatoes, dried thyme, Dijon mustard

Directions:
Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
In a 6-quart saucepan or stockpot, brown meat in hot vegetable oil.
Season with salt and pepper, if desired.
Add diced tomatoes, beef broth, carrots, potatoes and thyme.
Bring to a boil, reduce heat to medium-low, cover and simmer for 1- 1 1/2 hours, until beef is tender.
Blend in mustard and serve.
If you like a thicker stew, mix 3 or 4 tablespoons of flour with some water and add to the pot.
Heat and stir for a few minutes more, until thickened.
Macaroni & Cheese Broccoli Bake


Ingredients:
macaroni, 1% low-fat milk, sour cream, flour, 1% low-fat milk, Season-All salt, mustard powder, garlic powder, turmeric, extra-sharp cheddar cheese, extra-sharp cheddar cheese, unsalted butter, Season-All salt, panko breadcrumbs

Directions:
Boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. Add the frozen broccoli and cook for another 5 minutes.
If you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is REALLY freezer-burnt, throw it in the pot when you put the macaroni inches Make sure it's a big enough pot.
When they're all done cooking, remove and drain the macaroni and broccoli. Put them into a 2.5-quart baking dish, mixing well.
Pour the milk into the pot and let it come to a low boil. Meanwhile, preheat the oven to 350°F.
While waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste.
Add this paste to the boiled milk, and stir thoroughly.
When the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. Stir again to fully incorporate the cheese.
Pour the cheese sauce over the macaroni and broccoli, blending well. Top evenly with the 1 1/4 cups cheese.
For the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. Put over the cheese.
Bake for 30 minutes.
Tomato-Based Beef Stew


Ingredients:
beef stew meat, potatoes, onion, crushed tomatoes, corn

Directions:
Braise beef in vegetable oil., Mix everything together, adding water to thin if needed., Simmer for about an hour or until potatoes and beef are done., Serve over rice or crackers., Note: This can also be done in the crockpot, just cook all day on low.
Spaghetti With Potato, Sage and Lemon


Ingredients:
potatoes, olive oil, dried thyme, onion, garlic cloves, sage leaf, spaghetti, sea salt, fresh ground black pepper, parmesan cheese

Directions:
Preheat the oven to 200ºC.
Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden.  Set aside.
Add the spaghetti to a large saucepan of boiling water and cook until al dente.
Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
Add the sage and sauté for 1 minute or until soft.
Add the drained spaghetti and toss to combine.
Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
Remove from the heat and drizzle with a little olive oil.
Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
Serve with crusty rolls and salad greens.
Spinach & Red Cabbage Salad With Orange Dressing


Ingredients:
granulated sugar, salt, black pepper, red cabbage, red cabbage, green onions

Directions:
In a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well.
Prepare vegetables as noted.
On a large serving platter, arrange thinly sliced red cabbage in the center of the platter.
Arrange spinach around the cabbage.
Sprinkle sliced onion over the cabbage and spinach.
Drizzle about 1/3 of the dressing over salad.
Serve remaining dressing with the salad as desired.
Garlicky Roasted Butternut Squash


Ingredients:
fresh parsley, olive oil, garlic cloves, salt, pepper, parmesan cheese

Directions:
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
Top with parmesan.
Cabbage Kielbasa Skillet


Ingredients:
red onion, green pepper, butter, smoked kielbasa, sausage, chicken broth, garlic powder, pepper

Directions:
In a large skillet, saute onion and peppers in butter until tender., Add the remaining ingredients., Cook and stir for 6-8 minute or until heated through.
Tropical Salad with Pineapple Vinaigrette
Category: side-dish
By Marianne G

An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut.  Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.

Ingredients:
6 slices bacon
¼ cup pineapple juice
3 tablespoons red wine vinegar
¼ cup olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 cup diced fresh pineapple
½ cup chopped and toasted macadamia nuts
3  green onions, chopped
¼ cup flaked coconut, toasted

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside. Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well. Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 255.4
Fat: 22.4 g
Saturated fat: 4.7 g
Carbohydrates: 10.9 g
Sugars: 6.1 g
Dietary fiber: 2.9 g
Protein: 5.3 g
Cholesterol: 10.1 mg
Sodium: 323.6 mg
Meatballs in Peanut Chile Sauce


Ingredients:
chunky peanut butter, coconut milk, soy sauce, white sugar

Directions:
Mix all ingredients together except meatballs. It's okay if it's still chunky., Place meatballs in crockpot. Pour sauce on top., Cook on low for 4-6 hours. Serve over hot rice.
Very Orange Cake


Ingredients:
butter, eggs, sugar, flour, baking powder, vanilla extract, orange zest, salt

Directions:
Preheat oven at 375°F.
Cream the butter and sugar together.
Add eggs to the butter mixture one by one and mix well.
Add vanilla extract to the mixture.
Combine flour, baking powder and salt and then stir into the mixture.
And then add orange zest mix well (but not too much].
Pour mixture into pan and bake or 22 minutes or until cake test done.
Portuguese Coriander Soup (Sopa De Coentro)


Ingredients:
olive oil, onions, garlic cloves, potatoes, cayenne pepper, cilantro

Directions:
Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown.
Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes.
Puree in an electric blender or food processor or press through a fine-mesh strained if desired.
Serve hot or cold, adding the coriander immediately before serving.
Beef, Cod Fish and Soy Milk Stew


Ingredients:
potato, zucchini, garlic clove, bean sprouts, beef, cod, water, soymilk, greens

Directions:
Start by preparing and slicing the vegetables. Peel the potatoes then slice it into small-bite-sized pieces. For the zucchini, cut it in half along its length then slice into thin semi-circles. Mince the garlic then wash and dry the bean sprouts.
Slice the cod fish into smaller pieces and for the beef, make sure that it is at room temperature so it will be cooked evenly.
Arrange the vegetables at the bottom of your microwave pressure cooker then add the meat on top.
Add a tablespoon of dashi concentrate in a cup of water to make a dashi stock then add half a cup of soy milk. Mix well until well combined then pour over the vegetables and meat inside the microwave pressure cooker.
Cover the microwave pressure cooker then cook for 8 minutes using 600W. After 8 minutes, keep the microwave pressure covered for 2-3 more minutes or until the pressure indicator goes down before opening.
Place the stew in individual serving bowls then garnish it with some chrysanthemum greens on the side before serving.
Zesty Herb Grilled Chicken


Ingredients:
water, white wine vinegar, chicken parts

Directions:
Mix Marinade Mix, water, oil and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning frequently.
Apple Tart With Orange-Marsala Glaze


Ingredients:
golden delicious apples, sugar, salt, unsalted butter, orange marmalade, sweet marsala wine

Directions:
Heat oven to 400 degrees.
Spray 11-in tart pan with removeable bottom with cooking spray.
Roll out dough in 13-in  round; place in pan.
Trim dough even with top of pan.
Arrange apples close together over dough in 3 concentric circles, starting at outside edges and working into center.
Combine sugar and salt; sprinkle over apples
Dot apples with butter.
Bake 45-50 minutes or until apples are tender and browned at tips and crust is golden brown (cover edges of crust with foil during last 5-10 minutes if browning too quickly].
Cool in pan on wire rack.
Combine marmalade and wine; brush  over apples.
Busy Mom Peach Cobbler
Category: desserts
By shana dominguez

This yummy cobbler recipe has been in my family (and probably most southern families) for ages. I have added and taken away a few things over the years, but I love it any way I make it.

Ingredients:
½ cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
¼ teaspoon ground cinnamon, or to taste
⅛ teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients. Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 1 - 8x8 inch cobbler

Calories: 449.9
Fat: 16.4 g
Saturated fat: 10.3 g
Carbohydrates: 73.1 g
Sugars: 57 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Cholesterol: 43.9 mg
Sodium: 396.1 mg
Corn Custard With Herbed Mushrooms (Microwave)


Ingredients:
unsalted butter, white corn, eggs, cornstarch, half-and-half, sugar, salt, cayenne pepper, black pepper, monterey jack cheese, chives, mushroom, parsley, lemon juice

Directions:
split 1 tbsp of butter between four 5 or 6  ounce custard cups and butter insides well.
use breadcrumbs to coat insides of all four dishes completely.
with a serrated knife, cut the corn kernels off of the cobs and place into a 2 cup glass measuring cup (there should be about 1 cup of corn].
add 1 tbsp of butter, cover with wax paper and cook in microwave on high for 2-3 minutes or until butter is just melted.
in large bowl combine eggs and cornstarch with whisk until smooth.
add half and half, sugar, salt, cayenne, pepper, cheese,1 tbsp chives and the corn butter mixture.
stir untill combined.
divide in custard bowls.
place bowls 1 inch apart in microwave.
cook, uncovered on medium for 10 to 14 minutes or until custards are firm and a knife inserted close to the center comes out clean (rearrange cups if needed after 5 minutes].
let stand for 5 minutes.
meanwhile place ramaining 2 tbsp of butter, chives, mushrooms, parsley, and lemon juice in a 2 qt microwaveable casserole dish and cook, uncovered on high for 2-4 minutes, stirring after one minute.
to serve run a thin knife around the edge of each cup, turn out onto four small plates and spoon mushroom mixture around each.
Chocolate-Coconut Cupcakes (Light!)


Ingredients:
ground cinnamon, boiling water, plain fat-free yogurt, baking soda, sugar, margarine, all-purpose flour, vanilla extract, salt, water, margarine, powdered sugar, ground cinnamon, vanilla extract

Directions:
preheat oven to 350.
Combine cocoa and i teaspoon cinnamon in a small bowl. Add boiling water, stirring to dissolve cocoa. Set aside.
Combine yogurt and baking soda; stir.
Combine 1/2 cup sugar, 2 tablespoons maragarine, and yolk. Beat at high speed for one minute. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
Beat salt and egg white at high speed until stiff peaks form. Fold into batter; divide batter evenly among 12 lined muffin cups. Bake at 350 for 20 minutes or until centers of cupcakes spring back when touched lightly in center.
Combine 1 1/2 tablespoons water, 1 teaspoon margarine and chocolate in saucepan. Place over medium-high heat until chocolate melts. Remove from pan, stir in powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla. Spread this mixture over warm cupcakes.
Louisiana Coffee Cake


Ingredients:
butter, powdered sugar, instant espresso powder, coffee, cake flour, baking powder, baking soda, salt, Coffee Buttercream Frosting, pecans

Directions:
Pre heat oven to 350 degrees F.
Cream butter and sugar in large mixer bowl.
Add egg yolks 1 at a time, beating well after each addition.
Dissolve coffee powder in cold coffee; stir into butter mixture.
Add whipping cream; stir well until smooth.
Set aside.
Sift together flour, baking powder, baking soda and salt; sift again.
Fold flour mixture into butter mixture.
Pour into 2 floured  and greased 9" cake pans.
Bake until wooden pick inserted in centers is with-drawn clean, 20-25 minutes.
Cool on wire rack.
Place 1 cake layer on serving plate.
Spread top with 1 cup of frosting.
Top with remaining layer.
Spread top of cake with 1 cup of frosting.
Sprinkle pecans and orange peel over frosting.
Stuffing-Coated Baked Chicken


Ingredients:
boneless skinless chicken breasts, butter

Directions:
Wash the chicken breasts and pat dry.  Salt and pepper to taste.
In a shallow bowl, pour the soup and completely coat the chicken breasts with the soup.  Let it sit for a few minutes.
Place the stuffing mix in a zip-top bag and crush slightly with a rolling pin.  Place each breast in the bag and toss to make sure each is coated well.  It might work better for you to pour the crumbs in a bowl and roll the breasts.
Place the breasts in a shallow baking dish sprayed with non-stick spray and drizzle with the melted butter.
Bake at 375 uncovered until the juices run clear.
Blackberry, Cucumber, Ginger Spritzer


Ingredients:
blackberries, sugar, apple cider vinegar, ginger, lemon juice, seltzer water, cucumbers, ginger, mint sprigs

Directions:
For the sipping vinegar:
Mash the blackberries and sugar together in a bowl, cover and refrigerate for 2 days, stirring occasionally. Add the vinegar to the macerated blackberries and refrigerate for another day. Press the mixture through a fine mesh strainer, discarding the solids. Transfer your sipping vinegar to a container.
For the herbal tea:
Combine the ginger and 2 1/2 cups water in a small saucepan. Bring to a boil and simmer for 10 minutes. Add the tea bags and turn off the heat. Let the mixture steep for 5 minutes, then strain and cool.
For the spritzer:
Fill a cocktail shaker with ice. Add 2 ounces blackberry sipping vinegar, 2 ounces cooled herbal tea, 1/2 ounce lemon juice and 1/2 ounce elderflower syrup. Shake vigorously and pour over a glass filled with ice. Top off with some seltzer and garnish with 3 cucumber slices, 1 ginger coin and a mint sprig. Repeat.
Mixed Greens & Piñata Apple Salad W/Cotija for 1


Ingredients:
Cotija cheese, feta, apple, red onion, cilantro, cilantro, olive oil, fresh lime juice, apple cider vinegar, red wine vinegar, garlic clove, oregano, vanilla extract

Directions:
Salad: Place mixed spring and spinach salad mix in a bowl,  garnish with crumbled cotija (or feta cheese] and the diced red onions.
Add Pinata apple slices, and drizzle with the vinaigrette.
Vinaigrette: Combine ingredients in a small non-reactive bowl and whisk. Best prepared 1 hour in advance.
Cheesy Artichoke Dip
Category: appetizers-and-snacks
By Leanne Hockenberry

Loads of cheese and artichoke flavor make this dip a favorite. Serve hot from the oven with white tortilla chips, and don't expect any leftovers!

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can marinated artichoke hearts, drained and chopped
1 (4 ounce) can chopped green chile peppers, drained
1 cup mayonnaise
1 (4 ounce) package grated Parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese. Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 cups

Calories: 92.6
Fat: 7.8 g
Saturated fat: 2.1 g
Carbohydrates: 2.6 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 9.8 mg
Sodium: 265.3 mg
Strawberry Cream Cookies


Ingredients:
butter, sugar, cream cheese, vanilla extract, all-purpose flour

Directions:
In a mixing bowl, cream the butter, sugar and cream cheese.  Add vanilla and egg yolk; mix well.  Add flour and blend.  Cover and refrigerate.
Roll into 1 inches balls.  Place 2 inches apart on ungreased baking sheets.  Using the end of a wooden spoon handle, make indentation in the center of each ball.  Fill with 1/4 teaspoon jam.  Bake at 350 for 10-12 minutes or until set.  Remove to wire racks to cool.
Roasted Eggplant and Mushrooms
Category: side-dish
By PSPINRAD

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Ingredients:
1  medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish.  In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper.  Pour over the vegetables and mix well. Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally.  Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 2 servings

Calories: 117.9
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 25.8 g
Sugars: 13.3 g
Dietary fiber: 9 g
Protein: 6.6 g
Sodium: 111.1 mg
Pork Tenderloin in Peach Sauce


Ingredients:
butter, minced garlic clove, dried sage, chicken broth, cornstarch

Directions:
Heat oil on medium high heat and saute pork slices lightly seasoned with salt and pepper for about 2 minutes on each side.
Remove pork to plate, cover and keep warm.
Add butter, garlic and sage to pan and cook until garlic is soft.
Mix cornstarch and chicken broth and add to pan.
Cook over high heat stirring constantly until sauce is thickened.
Add peach slices and cook just until heated.
Arrange pork on plate with peaches and serve with sauce.
Shrimp au Gratin
Category: seafood
By IMANKAY

A unique way to eating shrimp, it's au gratin. Try it over grilled veggies and it's even better. It's very filling and appetizing. You can serve the shrimp au gratin on top of some of your favorite grilled vegetables, like portobello mushrooms.

Ingredients:
1 tablespoon extra-virgin olive oil, or to taste
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch ground nutmeg
salt to taste
30  uncooked medium shrimp, peeled and deveined
4 teaspoons Italian seasoning, divided
1 cup shredded Cheddar cheese
1  shallot, thinly sliced
1 tablespoon chopped fresh parsley, or to taste
½ cup dry bread crumbs
½ cup grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt. Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese. Bake in the preheated oven until crisp, about 25 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 439.6
Fat: 24.6 g
Saturated fat: 13.3 g
Carbohydrates: 22.5 g
Sugars: 7.4 g
Dietary fiber: 1.5 g
Protein: 31.4 g
Cholesterol: 176.5 mg
Sodium: 708.5 mg