xiaoxl/recipe_data huggingface dataset:
Quick Kielbasa-Bean Soup


Ingredients:
hash browns, carrots, onion, celery, peas, white button mushrooms, water, garlic powder, onion powder, kielbasa

Directions:
Cook mushrooms, onion and celery until just tender but still a slight bit crisp.
Set aside.
In dutch oven or large pot, combine the broth with the soups until soup is dissolved and add all the other ingredients except potatoes.
Last, add the potatoes which have been thawed mostly. Sitr in gently.
Simmer for about 10-15 minutes on lower heat (enough to gently bubble the soup].
Serve with Garlic bread or Texas Toast or Rye Krisp Crackers.
Challah-lah!


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

Directions:
Place all the above ingredients in bread machine pan in the order I have listed them in.
Select dough cycle.
When dough cycle is complete, remove dough and place on lightly floured surface and allow the dough to rest for about 10 minutes.
Then divide dough into 3 evenly sized pieces (I usually weigh each piece to ensure this].
Roll and'gently massage' each piece to form 3 long snakes.
Approxiamately 30-35 cm each.
Pinch 3 ends together and place under something weighty (I use a heavy bread board], and then start plaiting!
When you get to the end, pinch the ends together (as you did at the beginning with the other end], and tuck underneath.
Place covered bread dough in warm and draught free place on lightly greased oven tray (a sun room or conservatory is great for this- otherwise a pre-heated warming drawer of an oven is also good] Leave it to double in size (about 1 hour].
Brush with a lightly beaten egg and sprinkle liberally with poppy seeds.
Bake in oven at 180'C for about 25-30 minutes- or until a nice golden brown colour.
Cool on wire rack.
Linguine With White Clam Sauce


Ingredients:
littleneck clams, garlic cloves, extra virgin olive oil, hot chili peppers, dry white wine, fresh parsley, fresh basil, linguine, salt, fresh ground black pepper

Directions:
Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
Save 4 clams for garnish.
Set the strained liquid aside and chop the clams into a mince.
Add the linguine to boiling water.
The clam sauce should take the same length of time to cook as the linguine.
Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
Add the minced chilies.
Add the minced clams and sauté to heat through, then add the black pepper and white wine.
Now add the reserved clam liquid.
Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
Add the parsley and basil.
Lower the heat to medium.
When the linguine is al dente, drain it and toss it with about half of the sauce.
Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.
Root Veggie Bake


Ingredients:
water, carrot, sweet potato, onions, long grain rice, monterey jack cheese, milk, salt, lemon-pepper seasoning, ground nutmeg

Directions:
Bring the water to a boil in a medium saucepan.  Add the carrots, rutabaga, potato, and onion.  Cover and cook for 5 minutes.  Drain, reserving the liquid.  Add enough water to the reserved liquid to equal 1/4 cup.
Combine the vegetable mixture, 1/4 cup cooking liquid, rice, 3/4 cup cheese, and remaining ingredients.
Pour the mixture into a greased 1 quart casserole.  Cover and bake at 350 degrees for 20 to 25 minutes.
Uncover and sprinkle with the remaining 1/4 cup of cheese.  Bake for 2 to 3 minutes, or until the cheese melts.
Scotch Broth


Ingredients:
lamb breast, stewing lamb, water, pearl barley, butter, carrots, turnip, celery ribs, onion

Directions:
In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
Remove meat from broth; cut meat from bone and cut in small pieces.
Discard the bones and return the meat to the soup.
Continue simmering.
In a skillet, melt the butter over medium heat.
Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
Add the vegetables to the soup.
Simmer for about 10 minutes, or until the vegetables are tender.
Add salt, pepper, and seasonings to taste.
Mini Reubens
Category: appetizers-and-snacks
By MRSCANUCK

These are appetizers, very easy and very good!

Ingredients:
1 (1 pound) loaf cocktail rye bread
1 cup thousand island dressing
1 ½ pounds deli sliced corned beef
1 (16 ounce) jar sauerkraut, rinsed and well drained
1 pound sliced Swiss cheese

Directions:
Preheat the oven's broiler. Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread. Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 16 servings

Calories: 241.5
Fat: 17.1 g
Saturated fat: 7.2 g
Carbohydrates: 6.9 g
Sugars: 4 g
Dietary fiber: 0.8 g
Protein: 16 g
Cholesterol: 58.8 mg
Sodium: 994 mg
Zebra Cake: Birthday Made Fun, Quick, and Easy!


Ingredients:
butter, flour, eggs, water, eggs, water

Directions:
Preheat oven to directed temperature on the box, grease two 9 inch round baking pans (depending on amount of mixture provided, if not enough just use one.] and dust with flour.
Mix up the mixes separately as shown on the box.
Starting with the chocolate take a 1/4 cup measuring cup and pour one scoop into center of pan letting it spread out by itself. Then have a separate measuring cup and scoop some white mix into the center of the chocolate. Going back and forth rather quickly. If mix is not spreading well pick up the pan and slightly tilt it, however, you do NOT want to mix the two colors. **Warning: throughout the whole process do not touch the batter with anything once in the pan to avoid mixed stripes.
Put in oven for directed time or until a fork/toothpick/ knife.etc. can come out clean from the center of the cake.
Let cool 10 minutes or longer if needed. Tip pans upside down on cookie sheet, doing that carefully so that the cake doesn't fall right out and break. I normally press my hand against the top while flipping it.
Gently take off the pan, if the cake is sticking gently tap on the bottom of the pan.
Take bottom layered cake and turn right side up on a plate to frost while flipping the top layer and leaving it on the cookie sheet (this prevents the top from being a "Waffle" pattern]. Plop a small amount of frosting on the top of the cake, once it is cooled down enough that the icing won't melt, (it does not have to be perfect and just enough frosting so the top layer will stick] gently take an icing knife or I used an actual butter knife (Not the every day table knives] and glide the frosting starting from the middle spreading towards the outside. **Warning: do not dig into the cake, this will cause crumbs and make the icing and outside not look as appealing.
Once frosted the inside, take the top layer and set it gently on top.
Take a majority of the the rest of the icing and plop it on top starting from the center and working to the sides then gently go around the sides and smooth frosting out to your liking.
Add sprinkles if desired or even crushed Oreos for that fun black and white striped look! Then the candles and you're done and ready to Enjoy!
**Tip if the bottom layer is to rounded than I would suggest looking up how to easily cut the rounded spot off, like on youtube or something. However, one downfall to that is it may make more crumbs.
**Also for the sprinkles I took some cookie cutters of my desired shape and gently set them on top of the icing and poured the sprinkles inside to make the desired shape! (I also put a few around the edge of the cake].
Perfect Grilled Shrimp


Ingredients:
butter, Lea & Perrins Worcestershire Sauce, lemon juice, green onions, garlic, fresh ground pepper, salt, large shrimp

Directions:
Melt butter in a small saucepan.
Remove from heat and add Worcestershire sauce, lemon juice, green onions, garlic, pepper, salt, and hot sauce.
Mix until well blended; let cool.
Pour over shrimp in a glass baking dish; cover and marinate for one hour.
Drain, reserving marinade.
Grill shrimp, basting with marinade.
Easy Teriyaki Marinade


Ingredients:
soy sauce, ginger, garlic clove

Directions:
"Mix all ingredients together and marinade away!"
Busy Mom Lasagna for the Crock Pot


Ingredients:
ground beef, onion, cream cheese, sour cream, mozzarella cheese, cheddar cheese

Directions:
Brown beef with onion.  Drain.
Add spaghetti sauce, cream cheese, and sour cream and mix well.
Spray a 5-quart crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full.
Cover and cook on high for 2 hours.
Reduce heat to low for an additional 4 hours.
Baked Eggs in Holes


Ingredients:
unsalted butter, eggs, salt, fresh ground black pepper, cheese, fresh herb, avocado, chopped tomato, salsa

Directions:
Preheat oven to 375 degrees.
Line a large rimmed sheet pan with parchment paper or foil sprayed with nonstick cooking spray.
Spread butter on both sides of each bread slice and place on prepared pan.
Using a 2 to 2 1/2 inch cookie cutter or glass, cut a round from the center of each bread slice.
Bake in oven for 5 minutes.
Remove pan from oven and turn bread over.
Carefully crack 1 egg into the center of each bread slice.
Season with salt and pepper.
Bake for 7-9 minutes, rotating pan halfway through, until egg whites are set but yolks are still runny.
Using a large pancake lifter, transfer each serving to a plate.
Serve immediately with any of the suggested toppings.
Medicinal Elderberry Syrup


Ingredients:
elderberries, water, basil leaves, cinnamon sticks, cloves, lemon slice, fresh ginger, raw honey

Directions:
Put elderberries in a pot with half their volume of water, herbs and spices. Simmer, mash berries and stir occasionally for about 1 hours or until reduced by about half. Strain the berries and squeeze out the juice using cheesecloth or a jelly bag. Unlike making jelly, you want to squeeze the berries and get out as much of the juice as possible rather than letting drain on its own.
Once strained and just barely warm mix in honey to taste. You do not want to kill all the goodness (5,000 live enzymes] raw honey provides so don`t heat it. You can store the syrup in the fridge, freezer.
Curry Beef Marinade Kebabs


Ingredients:
beef, beer, canola oil, onion, curry powder, garlic, bell peppers, roma tomatoes, beer, canola oil, onion, curry powder, ginger, garlic

Directions:
Day 1:
Measure beer without a head.
Mix with remaining ingredients, excepting meat and vegetables.
Pour marinade over beef in sealable container.
Refrigerate overnight.
Day 2:
If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
To the marinade add sauce ingredients (except for beer]: oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
Preheat grill to 300 degrees.
Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
(Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.].
Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
Remove from grill, serve with anything you want.
Buffy's Refried Beans
Category: side-dish
By Buffy Ehlers Whitney

These smooth and creamy beans make a tasty side for any Mexican dish.

Ingredients:
½ cup lard
3 (15 ounce) cans pinto beans, rinsed and drained
salt to taste
1 cup water

Directions:
Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 282.2
Fat: 18.3 g
Saturated fat: 6.9 g
Carbohydrates: 22.7 g
Sugars: 0.3 g
Dietary fiber: 6.9 g
Protein: 7.2 g
Cholesterol: 16.2 mg
Sodium: 439.2 mg
Chinese Noodles


Ingredients:
sausages, eggs, green onions, soy sauce, sesame seeds

Directions:
Cook link sausages in boiling water til cooked through, approximately 20-25 minutes. Cool, remove any casings left on and cut into 1/2 inch pieces.
Peel eggs and grate into bowl.
Clean and slice green onions.
Cook Chinese noodles according to package directions and drain. Place desired amount into bowl. Top with sausage, egg, green onion, soy sauce and sesame seeds. Enjoy!
'glop' Aka Quick Beef Stroganoff


Ingredients:
ground beef, onion, green pepper, mushrooms, beef broth, parsley

Directions:
Brown the ground beef, over medium to medium high heat, in a large frying pan, or stock pot. Season with salt and pepper.
Add the chopped onion, sliced mushrooms and chopped peppers. Cook until the onion is soft, and translucent, and the vegetables are almost cooked.
Add the beef broth, cover with a lid, and bring to a boil. Add the noodles, cover, reduce heat to low, and simmer for 9-10 minutes, stirring every 3 minutes, until the noodles are cooked.
Add the mushroom soup and parsley, stir until it's all mixed in and creamy. Taste and adjust seasoning with more salt and pepper, if necessary.
Serve with sour cream.
Rice and Beef Stuffed Tomatoes
Category: main-dish
By Casey Floyd

Ground beef, rice, garlic, and lots of other stuff is spooned into tomatoes and baked in 20 minutes.

Ingredients:
7  tomatoes
1 cup water
1 cup instant rice
1 pound lean ground beef
1  yellow onion, chopped
1 clove garlic, diced
1 pinch garlic salt, or to taste
ground black pepper to taste
2 (15 ounce) cans tomato sauce
1 (6 fluid ounce) can tomato juice  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes. Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes. Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness. Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 7 stuffed tomatoes

Calories: 249.3
Fat: 8.6 g
Saturated fat: 3.2 g
Carbohydrates: 27.8 g
Sugars: 11 g
Dietary fiber: 4.4 g
Protein: 16.9 g
Cholesterol: 42.5 mg
Sodium: 795.9 mg
Almost Instant and Always Fabulous Grilled Cheese!


Ingredients:
American cheese, margarine

Directions:
Heat indoor grill.  Meanwhile, butter the two slices of bread as if you were buttering toast.
Put bread slices buttered side out, and, between them, sandwich the cheese.
When the grill is hot, plop the sandwich on the grill.
Your sandwich is done when it is golden and puffy, just like a diner grilled cheese!  Perfect!
Stir-Fried Prawns - Hong Kong Style


Ingredients:
garlic, gingerroot, soy sauce, raw shrimp, red bell pepper, mushroom, leek, green onion, water chestnut, oyster sauce, cornstarch, water, snow peas

Directions:
Mix 1/2 tsp garlic, 1/4 tsp gingerroot & 2 tbsp soy sauce in a med bowl. Add shrimp, toss to coat & marinate 20 minute.
Heat oil in wok (or lrg non-stick skillet] over high-heat till hot. Stir-fry prawns till they turn pink, remove from wok & set aside.
Stir in red bell pepper, mushrooms, leek, green onion + water chestnuts & stir-fry 2-3 min or till crisp-tender.
Add cooked shrimp, remaining soy sauce & oyster sauce.
Mix cornstarch w/water + remaining garlic & gingerroot. Stir into prawn mixture & cook till thickened.
Add snow peas & stir-fry till crisp-tender (about 1 min]. Serve immediately w/steamed rice or your favorite fried-rice.
Traditional Eggplant Boats


Ingredients:
eggplants, olive oil, onions, garlic cloves, green bell pepper, chopped tomatoes, sugar, ground coriander, fresh cilantro

Directions:
Preheat the oven to 375°.  Halve the eggplants lengthwise, then slash the flesh 4 or 5 times and sprinkle generously with salt.  Put in a colander and let stand 30 minutes.  Rinse and pat dry with paper towels.
Heat the oil in a large, heavy-bottom skillet over medium heat.  Add the eggplants, cut side down and cook 5 minutes.  Remove and drain well.  Transfer to a casserole.  Add onions, garlic, and green pepper to skillet and cook, stirring occasionally, for 10 minutes.  Add the tomatoes, sugar, and ground coriander.  Season with salt and pepper, then stir in the cilantro.
NOTE: You may need to add a little more oil before going on to the next step.
Spoon the onion and tomato mixture on top of the eggplant halves, then cover and bake for 30 minutes.  Remove and let cool.  Cover and chill in the refrigerator for 1 hour before serving.
Almost Kfc Coleslaw


Ingredients:
cabbage, onion, green bell pepper, Miracle Whip, sugar, milk, salt, pepper, celery seed

Directions:
Put cabbage, carrots and bell pepper through food processor. Or you can grate with a hand grater.
Grate onion to ensure you have exactly 1/4 c onion. Any more onion and it will ruin the whole batch.
Place in a large bowl.
In a medium bowl, mix together miracle whip, salt, pepper, celery seed, sugar and enough milk to make mixture creamy.
Pour over cabbage mixture.
Best if put in fridge to allow the ingredients to mix together.
NOTE: real mayo don't work as well with this recipe.
Roasted Bell Pepper & Artichoke Quiche


Ingredients:
eggs, egg substitute, half-and-half cream, garlic cloves, monterey jack cheese, roasted sweet peppers, artichoke hearts, fresh basil, fresh parmesan cheese

Directions:
Whisk the eggs, half & half, garlic, salt & pepper together in bowl and set aside.
Sprinkle the Jack cheese over the partially cooked pie crust.
Distribute evenly over the cheese the roasted pepper, artichoke, and basil.
Pour the egg mixture over all.
Top with the Parmesan cheese.
Bake in a 350 degree oven for one hour or until a inserted knife comes out clean.
Let cool for about 10 minutes before cutting. Serve warm.
ENJOY!
Chicken Suiza Cornbread Bake
Category: world-cuisine
By THEO72

A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.

Ingredients:
½ cup butter
1  onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn, drained
¼ teaspoon salt
½ cup egg substitute
1 (8.5 ounce) package corn bread mix
2 ⅓ cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
4 ounces sliced fresh mushrooms
1 ½ cups reduced-fat sour cream
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) package Monterey Jack cheese, shredded

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease a 9x13-inch baking dish. Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 378.2
Fat: 21.8 g
Saturated fat: 11.8 g
Carbohydrates: 30.1 g
Sugars: 5.3 g
Dietary fiber: 1.6 g
Protein: 17.9 g
Cholesterol: 69.8 mg
Sodium: 856.8 mg
Pizza Burgers


Ingredients:
lean ground beef, onion, salt, dried oregano, dried thyme, garlic powder, cheddar cheese, mozzarella cheese

Directions:
Brown meat and onions; drain.  Add pizza sauce, salt, oregano, thyme and garlic powder; simmer, uncovered, for 15 to 20 minutes.
Place bottom half of hamburger buns onto a baking sheet; spoon mixture on top of each bun.
Sprinkle with cheese, bake at 350 degrees until cheese is melted.
Makes 12 sandwiches.