xiaoxl/recipe_data huggingface dataset:
Southwest Drunken Meatball Soup (Abondigas Borrachas Sopa)


Ingredients:
ground turkey, egg, oatmeal, cumin, Mexican oregano, dark beer, chicken broth, tomatoes and green chilies, tomato sauce, canned black beans, black pepper, chipotle chiles in adobo, Sweet 'n Low, sour cream, cilantro

Directions:
Mix the first five ingredients.
Shape into balls. This will make 12-14 large meatballs. If you like smaller, it should make about 24 meatballs. Caution: the meat will be sticky. Don't worry.
PLace meatballs on baking sheet lined with parchment paper. Bake at 350 for 15 minutes. The meatballs will be dry looking, but that's okay. They will moisten in the soup.
Drain and rinse black beans.
Add oregano, ale, rotel, black beans, pepper, meatballs, chicken broth, tomato sauce, and sweet and low to crock pot.
Dice the chipotle chilis. Caution: if you like spicy, use 2-3 chilis. If you like mild, use only one.
Cook in crock pot on LOW for 3 hours.
Ladle into soup bowls.
Garnish with a dollop of sour cream, sprig of cilantro, and a couple of tostada chips.
Open your last dark ale and drink.
Sabroso!
Pisang Goreng (Indonesian Banana Fritters)
Category: world-cuisine
By Unieng

The most popular Indonesian snacks in my version. Serve it hot and make extra. With this recipe, you always want more!

Ingredients:
1 ¼ cups all-purpose flour
2 tablespoons granulated sugar
¼ tablespoon vanilla powder
½ cup milk
1  egg
2 tablespoons butter, melted
1 teaspoon rum flavoring
4  ripe bananas, sliced
2 cups oil for frying

Directions:
In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C). Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.

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

Calories: 488.9
Fat: 19.5 g
Saturated fat: 6 g
Carbohydrates: 73.2 g
Sugars: 27.3 g
Dietary fiber: 5 g
Protein: 8.3 g
Cholesterol: 64.2 mg
Sodium: 73.2 mg
Maine Multi-Spice Cookies(Maine Chewies)


Ingredients:
sweet unsalted butter, granulated sugar, ground cinnamon, ground cloves, ginger, ground cardamom, nutmeg, egg, salt, baking soda, water, molasses, all-purpose flour

Directions:
Combine butter, sugar, all 5 spices, and salt in a large mixing bowl, mixing well with a wooden spoon.
Dissolve baking soda in the warm water and then stir into the butter mixture.
Stir in the molasses and the lightly beaten egg, mixing well.
Add flour,1 cup at a time, stirring to mix- the dough will be quite stiff (be sure to scrape all the way down to the bottom of the bowl to mix evenly].
Scoop the dough into walnut sized lumps (about 1 Tbsp or so] and drop onto greased or parchment-lined baking sheets, about 2" apart.
Bake in a preheated 350°F oven for 8-12 minutes, or until crackled and browned. They will look very, very soft in the middles but as long as you can lift them with a spatula they are ready.
Let cool 1 minute on pans before carefully lifting with a spatula to cooling racks.
Finished cookies should be somewhat chewy.
Lemon, Ricotta and Sour Cream Pancakes


Ingredients:
whole milk ricotta cheese, sour cream, cake flour, buttermilk, milk, eggs, sugar, butter, pure vanilla extract, lemons, zest of, baking powder, cinnamon, salt

Directions:
In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
Sift flour and baking powder on top and blend completely.
In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter <U+0096> the batter should be just thin enough to pour- if too thick, add more milk.
Pour by ¼ cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.
Crispy Oven-Fried Chicken


Ingredients:
whole chickens, dijon-style mustard, mayonnaise, parmesan cheese

Directions:
"Combine mustard and mayonnaise, mix thoroughly.  Coat chicken with mustard mixture.  Combine cracker crumbs and parmesan cheese.  Sprinkle cracker crumbs lightly over the chicken.  Place chicken in one layer in a 12x16 inch baking pan.  Bake in a 325 degree oven for 30 minutes.  Drizzle oil over the chicken and continue baking for 1 hour or until chicken is tender."
After the Holidays Ham Bone Soup
Category: soups-stews-and-chili
By uscjessie

A leftover ham bone is simmered with vegetables, macaroni, and rice to create a hearty soup and family tradition after the holidays.

Ingredients:
1  ham bone with some meat
1 small onion, finely chopped
1 (15 ounce) can whole peeled tomatoes with juice
1 (14 ounce) package frozen mixed vegetables, thawed
3  potatoes, peeled and diced
1 ½ cups uncooked elbow macaroni
¾ cup uncooked long grain rice
1 cup chopped cooked ham, or amount leftover
1 (10 ounce) can tomato sauce

Directions:
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.

Prep time: 15 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 194.7
Fat: 2.7 g
Saturated fat: 0.9 g
Carbohydrates: 36 g
Sugars: 2.8 g
Dietary fiber: 3.8 g
Protein: 7.4 g
Cholesterol: 6.3 mg
Sodium: 337.1 mg
Crazy Onions


Ingredients:
butter, swiss cheese, milk, soy sauce

Directions:
Slice onions into rings and sautee in 4 tablespoons of butter until translucent.
Put the onions in a casserole dish.  Top with a lot of ground pepper and the swiss cheese.
Heat the soup, milk, and soy sauce and then pour the mixture evenly over the onions.
Spread the remaining butter on the bread and cut into 1 inch cubes.  Put the cubes on top of the casserole butter side up.
Bake at 350º for 30 minutes or until the bread gets dark golden.  Serve warm.
Instant Pot® Asian-Style Shrimp Scampi
Category: world-cuisine
By fabeveryday

A delicious Instant Pot® dinner made in under 30 minutes (including prep and time to reach pressure)! My family likes to eat this light and buttery shrimp with linguini, but you can skip the pasta and make this a delicious low-carb or keto meal with vegetables on the side. Garnish with additional green onions.

Ingredients:
3 tablespoons unsalted butter
1  shallot, finely chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger root
½ cup dry sherry
½ cup chicken broth
2 tablespoons soy sauce
¼ teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined
3 tablespoons chopped green onions, divided
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more. Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.

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

Calories: 373.9
Fat: 23.4 g
Saturated fat: 7.8 g
Carbohydrates: 18.8 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 20.3 g
Cholesterol: 180.3 mg
Sodium: 1084.1 mg
Asian Salad Dressing - Yum!


Ingredients:
sugar, olive oil, red wine vinegar, soy sauce, salt

Directions:
Mix in a saucepan over low heat, until sugar is dissolved., Cool & pour over salad - add chow mein noodles and mandarin oranges -- mmmmmm!
Ramen Noodle Soup With Egg Garnish


Ingredients:
chicken broth, baby bok choy, green onions, fresh ginger, garlic clove, soy sauce, ham, hard-boiled eggs

Directions:
Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
Stir in the noodles; cook until noodles are tender, about 3 minutes.
Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.
Terrific Tuna Spread


Ingredients:
tuna, celery, salt, pepper

Directions:
In a large bowl, mix together the first 6 ingredients until well blended., Chill at least a couple of hours before ready to serve., Spread mixture on rolls or spoon into pastry shells.
Sloppy Joes - Hockey Recipe


Ingredients:
hamburger, brown sugar, vinegar, prepared mustard, Worcestershire sauce, garlic, salt, pepper, water

Directions:
"Brown ground beef in large teflon pan.  Add rest of ingredients, stirring thoroughly.  Recipe can be doubled or increased as desired with good results."
Pear and Cheese Toast


Ingredients:
pear, cheese, butter

Directions:
"Peel and core the pear, and cut into thin slices. Slice the cheese thinly. Toast the bread lightly on both sides under the grill and spread with butter. Arrange the pear slices on the toast, and top with the slices of the cheese. Put back under the hot grill for a few minutes, until the cheese is golden and melted. Serve at once."
Stove-Top Tuna Casserole


Ingredients:
Velveeta shells and cheese dinner, albacore tuna, frozen broccoli, cheddar cheese

Directions:
Prepare Shells& cheese as directed., When finished cooking, transfer to a large skillet., Add soup, tuna and broccoli and stir well., Top with cheese and cover with lid, simmering until cheese is melted.
Fluffy Morning Pancakes


Ingredients:
all-purpose flour, baking powder, sugar, salt, milk, butter, margarine, eggs

Directions:
Combine all dry ingredients.
Preheat electric skillet to 380º.
Add butter and milk to eggs.
Add dry ingredients.
Stir just to dampen (not too much].
Adjust milk so it’s thin enough to pour.
Carefully butter skillet and pour pancakes to your desired size.  When you begin to see bubbles forming on top of your batter, it is time to flip.  Cook on second side until nicely browned.
Yakisoba With Pork and Cabbage


Ingredients:
salt, napa cabbage, carrots, ketchup, soy sauce, Worcestershire sauce, mirin, Tabasco sauce, scallion

Directions:
Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.
Lemonade Cheesecake Cake


Ingredients:
sour cream, cream cheese, eggs, sour cream, powdered sugar, lemon juice

Directions:
Mix above ingredients with electric mixer until moistened, then beat at high speed for 4 minute
Pour into greased and floured bundt pan.
Bake 350 for 50-60 minute
Beat glaze ingredients together until smooth.
When cool drizzle glaze over top.
(Spicy) Pasta Fagioli


Ingredients:
olive oil, garlic cloves, tomato sauce, water, chicken broth, diced tomatoes, carrots, cannellini beans, parmesan cheese

Directions:
Heat oil in saucepan over medium-high heat.  Add garlic and cook 1 minute.
Stir in broth, water, tomato sauce, diced tomatoes and Italian seasoning.  Bring to a boil.
Add pasta and carrots; simmer for 10 minutes, stirring occasionally.
Stir in beans, Capicola, salt and pepper.  Heat through.
Serve with grated Parmesan cheese and garlic bread.
Apple and Golden Syrup Pudding (Australia)


Ingredients:
granny smith apples, granulated sugar, water, all-purpose flour, light brown sugar, egg, unsalted butter, golden syrup, light brown sugar, golden syrup, boiling water, powdered sugar

Directions:
FOR THE PUDDING:  Preheat oven to 350 degrees F, then butter the inside bottom of a 2-quart casserole dish. Place casserole dish on a baking tray.
Place apples in a medium, microwave-proof bowl, then sprinkle with sugar & water.
Cover & microwave on high for 6-8 minutes or until tender, then cool in the bowl for 10 minutes.
Drain the apples & arrange them in the prepared casserold dish.
In a large bowl, whisk together the flour & brown sugar.
In another bowl, whisk together the milk, egg, melted butter & golden syrup, then add this mixture to the flour ixture & gently stir to combine.
Spoon mixture over apples & smooth the surface.
FOR THE SYRUP: Evenly sprinkle a second 1/3 cup of brown sugar over the pudding mixture.
In a heatproof container, combine the second 1/3 cup of golden syrup with the boiling water, then drizzle this mixture over the pudding.
Bake for 50-55 minutes or until golden & cooked through ~ If necessary, cover the pudding lightly with aluminum foil if/when the top is a deep golden.
FOR A GARNISH: When finished baking, set aside to cool for 5 minutes, then dust with powdered sugar (if using] & serve with ice cream, if desired.
Banana Butterfinger Pudding


Ingredients:
instant banana pudding mix, firm bananas

Directions:
In a mixing bowl, combine milk and pudding mix until thickened and smooth., Set aside 1/3 cup crushed candy bars for topping., Folf in whipped topping, bananas, and remaining crushed candy bars into pudding., Spoon into serving dishes., Refrigerate until ready to serve., Sprinkle with reserved candy bars.
Green Beans in Onion Sauce


Ingredients:
character(0]

Directions:
"In a medium saucepan add enough water to cover the bottom of pan. Add 2 tablespoons onion soup mix, bring to a boil. Add pkg of green beans, stir and cover. Reduce heat to a low simmer and simmer gently for 7-9 minutes, or until heated through. Remove from heat, stir and enjoy."
Rose-Thyme-Syrup


Ingredients:
water, demerara sugar, fresh thyme

Directions:
Bring the water, (gelling] sugar and dried rose petals to boil and let simmer for a few minutes on low heat, add the vanilla sugar and citric acid and stir repeatedly.
Then add the fresh thyme and let stand for about 25 minutes. Depending on the desired intensity, you can steep the thyme longer, but if you let it steep for too long, then the sirup could get too acerbic.
If the syrup is to sour for you, then add the rock sugar.
Broccoli Cheese Soup


Ingredients:
chicken broth, water, half-and-half, cheddar cheese, flour, onion, fresh ground black pepper, broccoli florets, cheddar cheese, fresh parsley

Directions:
Combine chicken broth, water, half-and-half, flour, onion and pepper in large saucepan.
Whisk to combine.
Add cheddar cheese.
Whisk again.
Turn heat to high and bring to a boil.
Stir occasionally.
Turn heat to low.
Add broccoli and simmer for 15 minutes Check broccoli for doneness.
Cook additional 5 to 10 minutes if necessary.
It should be bright green and tender, not olive green and mushy.
For each bowl, top with one tbs cheddar cheese and 1/2 tsp parsley.
Peanut Butter Ice Cream Pie I
Category: desserts
By Carolyn

For the peanut butter lovers in our family!

Ingredients:
9  graham crackers, crushed
¾ cup salted peanuts, finely chopped
¼ cup white sugar
¼ cup butter, melted
1 quart vanilla ice cream, softened
½ cup crunchy peanut butter
¼ cup chopped salted peanuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate. Bake crust in preheated oven for 8 minutes. Chill. In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

Yields: 1 - 9 inch pie

Calories: 476.1
Fat: 31.7 g
Saturated fat: 10.9 g
Carbohydrates: 41.3 g
Sugars: 27.3 g
Dietary fiber: 3.7 g
Protein: 11.7 g
Cholesterol: 44.3 mg
Sodium: 415.7 mg
Fruit Salad - Ambrosia Style


Ingredients:
mandarin oranges, pineapple tidbits, bananas, miniature marshmallows, sour cream, maraschino cherries

Directions:
Drain all cans of fruit.
In a large bowl add drained fruit, marshmallows, sour cream and coconut if using.  Mix well to combine.
Refrigerate for at least 6 hours, overnight if possible.  This allows the juices to blend with the marshmallows and sour cream.
One hour before serving, slice bananas and add to rest of the fruit, stir to combine.
If it seems to dry add a little more sour cream.
Enjoy!
Loaded Butternut Squash "Cordon Bleu"
Category: uncategorized
By Chef John

Whether you make this meatless or not, or you serve it as a main course or a holiday side dish, you'll love this loaded butternut squash dish. It's extremely flavorful as well as rich and decadent, but not overly so. Buttery, nutty Gruyere cheese works so well with butternut squash, and a bit of Dijon mustard balances the sweetness and richness of this dish. Pair it with a salad to give a temperature and texture contrast.

Ingredients:
1 (3 pound) butternut squash
salt and freshly ground black pepper to taste
1 tablespoon Dijon mustard
1 large egg, beaten
¼ cup thinly sliced green onions, plus more for garnish
10 ounces diced smoked ham
6 ounces Cheese, gruyere
2 ounces Gruyere cheese, grated

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Slowly and carefully cut butternut squash in half lengthwise, starting at the stem end. Scoop out the seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Transfer onto the prepared baking sheet. Place in the center of the preheated oven and roast until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase oven temperature to 475 degrees F (245 degrees C). Use a spoon to scoop squash into a bowl, leaving about 1/2 inch attached to the skin so it won't collapse and fall apart later. Add salt, pepper, Dijon mustard, and egg to squash. Mix and mash with a spoon until smooth, or leave it a bit chunky, if desired. Stir in 1/4 cup green onions, ham, and diced Gruyere cheese; mix until combined. Scoop mixture back into the squash shells, distributing as evenly as possible and top with grated Gruyere. Bake in the center of the preheated oven until cheese is browned, about 15 minutes. Transfer to a cutting board and top with green onions. Slice and serve.

Prep time: 35 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 292.8
Fat: 16.5 g
Saturated fat: 7.9 g
Carbohydrates: 20.7 g
Sugars: 4 g
Dietary fiber: 3.5 g
Protein: 17.5 g
Cholesterol: 74.3 mg
Sodium: 613.2 mg
Summer Melon Sangria


Ingredients:
white wine, watermelon, kiwi fruits, lime, sugar

Directions:
Combine all ingredients in a pitcher, and stir, crushing some of the fruit with a spoon.
Cover, and refrigerate for at least 12 hours or overnight to let the flavors marry before serving.
Use within 4 days of making (like this would be a problem!].
Serve over ice, including some of the fruit.
Cheap & Easy General Tso's Chicken


Ingredients:
chicken breast, flour, paprika, onion powder, garlic powder, salt, pepper, soy sauce, canola oil, sesame seeds

Directions:
Take chicken breast and cut into halve length wise.
Cut the halves into one inch "cubes" (they don't come out cuboidal in shape but chunks, this is perfect].
In a medium bowl mix egg whites, soy sauce, 1 tablespoon of each onion powder, garlic powder, salt and pepper.
Add chicken pieces to egg white mixture and allow to marinade for at least 15 minutes, this process is called velveting, it is an asian technique that although I myself found odd, really does allow for the chicken to maintain its moisture during the cooking process.
In another bowl mix flour, paprika and remainder of spices.
Place marinaded chicken pieces into flour mixture, ensuring pieces are completely dredged.
In a medium sauce pan heat canola oil until hot.
Once oil is ready drop dredged chicken pieces allowing to crisp and turn light golden brown, flip and cook other side until lightly golden brown.
Once chicken is cooked, I remove from frying pan and place on a cookie sheet that has been lined with paper towel to absorb the excess oil, by giving the cooked pieces enough space to not over lap you will maintain the crispness and not feel the guilt of eating something fried.
In a small pot heat Trader Joe's General Tso's sauce until it simmers, remove from heat.
Your ready to plate and serve! I serve this with a mound of basmati rice in the middle of the plate, place the chicken on top and surround the mound of rice with steamed broccoli and drizzle about 1/6 cup of sauce over the entire dish and then sprinkle sesame seeds throughout.  It looks fresh, clean and restaurant quality!  Enjoy!
Pasta With Kale, Chickpeas and Olives


Ingredients:
kale, pine nuts, walnuts, garlic cloves, red bell pepper, mushrooms, diced tomatoes, low-sodium chickpeas, kalamata olive, dried oregano, ground black pepper

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
If desired, toast pine nuts in dry skillet. Stir constantly and watch carefully, they burn easily. Set aside.
Cook pasta according to directions. Drain and set aside.
Coat large covered frying pan or dutch oven (at least 5 quarts] with oil and sauté garlic, pepper and mushrooms until soft, adding small amounts of water as needed to prevent sticking.
Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Continue cooking until kale is tender.
Add tomatoes, chickpeas, olives and oregano and cook until heated through.
Add nuts and pepper.
Mix with pasta and serve.
D.A.M. Good Chicken Enchiladas


Ingredients:
salsa, chicken, flour, chili powder, oregano, cumin, pepper, salt, water, chicken broth, cornstarch, onion, corn tortillas, monterey jack cheese

Directions:
Cook the chicken on the stove and save the broth for the enchilada sauce.
Chop up the chicken, mix in the salsa and  set aside for filling.
Pre-heat the oven to 400°.
In a separate bowl, start the enchilada sauce by mixing together the flour, chili powder, garlic, oregano, cumin, pepper, salt and water.
Once well mixed add it to the chicken broth on the stove and let cook.
Add corn starch a little at a time until thickened to desired consistency.
Cook until the sauce turns from a red shade to orange.
Add about 1 cup of enchilada sauce to the filling and mix well.
Start filling the enchiladas by first dipping the corn tortillas in the warm enchilada sauce to make them pliable, then fill with chicken, onion and cheese.
Top the enchiladas with more enchilada sauce and cheese.
Bake until the enchiladas are bubbling, for about 20 - 25 minutes.