xiaoxl/recipe_data huggingface dataset:
Loaded Hash Brown Potato Casserole
Category: side-dish
By Noonie Finch Hodges

Loaded baked potato in a casserole dish but made easier using hash browns!

Ingredients:
6 slices bacon, or to taste
cooking spray
1 cup sour cream
½ cup butter
1 pinch salt-free seasoning blend, or to taste
8  frozen hash browns, thawed, or more to taste
¾ cup shredded Cheddar cheese, or to taste
1 tablespoon dried chives, or more to taste
ground black pepper to taste

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray. Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil. Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 9x4-inch casserole

Calories: 393.5
Fat: 37.2 g
Saturated fat: 21 g
Carbohydrates: 17.2 g
Sugars: 0.1 g
Dietary fiber: 1.3 g
Protein: 10 g
Cholesterol: 82.5 mg
Sodium: 455.9 mg
Cauliflower & Caraway Soup


Ingredients:
cauliflower, onion, onion, celery heart, carrots, garlic clove, cheddar cheese, parmesan cheese, caraway seed, paprika, unsalted butter, olive oil

Directions:
Chop the small Onion and 2 of the carrots into ½ cm cubes. Slice 3 small celery sticks. Break a ¼ of the cauliflower into small florets (~1cm] retain any stalks.
Melt ½ a tbsp of butter and the same quantity of olive oil in a pan, then gently fry the above and ½ the crushed garlic until lightly browned then reserve until later. Remove the celery leaves, chop and set aside.
Roughly chop the remaining cauliflower, onion and carrots and add to a large pan. Add the garlic, seasoning, paprika, cheddar, caraway seeds and a little parmesan; cover with water and simmer until soft.
Remove from the heat and blend until soft, return to the pan and simmer. Add the fried vegetables and adjust seasoning to taste.
Serve into bowls, sprinkling with a little Paprika and the chopped celery leaves.
Tip: Freshly baked (and buttered] cheese and onion rolls make an ideal accompaniment.
Asparagus and Avocado Wraps


Ingredients:
asparagus, avocado, lime juice, garlic clove, plain nonfat yogurt, whole wheat tortillas, cilantro leaf, red onions

Directions:
In a medium saucepan over high heat, bring 2 inches watger to a boil. Place the asparagus in a steamer basket, cover,  and steam until just tender, 6-8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly.
In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree.
In another small bowl, stir together the rice and yogurt to mix well.
Heat a dry large frying pan (not one with a nonstick surface]over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
Fold in both sides and the bottom of each tortilla up over the filling, then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
To serve, cut each wrap in half crosswise.
Cold Spaghetti Salad
Category: salad
By JENNIFER J

This is a recipe that I received a few years ago. I added some extra ingredients to it. Everybody asks me to make it for gatherings. Easy and delicious! Enjoy.

Ingredients:
1 pound thin spaghetti
1 (8 ounce) bottle Italian salad dressing
¼ cup red wine vinegar
1 small red onion, chopped
1 (8 ounce) package pepperoni sausage, chopped
1 (4 ounce) jar sliced mushrooms
1 (16 ounce) can Italian-style diced tomatoes, drained
1 (3 ounce) jar sliced green olives, drained
¼ (2.62 ounce) bottle salad seasoning mix
2 cups shredded Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl. Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 372
Fat: 19.2 g
Saturated fat: 6.2 g
Carbohydrates: 33.7 g
Sugars: 4 g
Dietary fiber: 2.1 g
Protein: 15.4 g
Cholesterol: 31.9 mg
Sodium: 1213 mg
Lemony Shrimp With White Beans and Couscous


Ingredients:
couscous, kosher salt, unsalted butter, garlic cloves, scallions, medium shrimp, cannellini beans, fresh parsley, lemon juice, pepper

Directions:
Bring two cups water to a boil in a pan. Add couscous and 1/4 tsp salt. Remove from heat, cover, and let stand 5 minute Fluff with a fork.
Heat 2 tsp butter in a large skillet over medium high heat.
add garlic and scallions; cook 30 seconds.
add shrimp and stir about 3 min untill shrimp begin to turn pink.
stir in beans, parsley, lemon juice, remaining butter, remaining 1 tsp salt, and 1/4 tsp pepper.
cook 2-3 min until heated through.
serve with the couscous.
Hostess Twinkie Sponge Cake


Ingredients:
eggs, sugar, flour, baking powder, salt, milk, vanilla extract

Directions:
Beat eggs til thick&lemon colored (about 5 minutes with an electric mixer on medium speed].
Gradually add the sugar a few spoons at a time; beat another 3 minutes.
Slowly add flour, baking powder, salt.
Beat in milk in three equal portions till blended.
Add Flavoring.
Beat 2 minutes.
Pour batter into greased & floured jelly roll pan.
Bake in the center of a preheated oven at 350 degrees  for 38-42 minute (or till toothpick inserted in center comes out clean.
Cool on rack, 1 hour.
Cut into finger shapes to resemble the original Twinkie cakes.
Spread with filling and form into sandwiches.
Wrap and refrigerate or freeze to use as needed.
Keeps for up to 3 weeks refrigerated.  Freezes almost indefinitely if wrapped well.
Spinach Fettuccine With Yogurt Cream Sauce


Ingredients:
spinach fettuccine, olive oil, zucchini, red bell pepper, garlic cloves, fat free chicken broth, nonfat yogurt, fresh basil, parmesan cheese, salt, fresh ground black pepper

Directions:
Cook pasta as directed on package; drain. Set aside.
Coat a large skillet with cooking spray. Heat over medium-high heat; add oil. Add zucchini, squash, bell pepper and garlic. Reduce heat to low; cook until pepper begins to soften, 2 to 3 minutes.
Add broth; cook until all vegetables are tender, 3 to 4 minutes.
Remove from heat; add pasta, yogurt, basil, cheese, cream, salt and pepper. Toss and serve immediately.
Lightened up Creamy Smoked Salmon Fettuccine


Ingredients:
shallot, smoked salmon, fat free cream cheese, nonfat chicken broth, lemon juice, lemon zest, dill weed, salt, black pepper, lemon wedge

Directions:
NOODLE PREP: Rinse tofu noodles under hot water. Drain and cut noodles in half (into manageable pieces.] For best results, prepare noodles ahead of time so they will be more dry.  Run them through the microwave and drain a few times, squeezing out excess water, and then set in a bowl wrapped in paper towels in the refrigerator until time for use.  Drier noodles make for a much better dish!
Prepare a non-stick skillet with cooking spray and heat over medium.  Add shallot and cook until soft.  (Add a few drops of water to help soften if need be.].
Meanwhile, in a small dish put the cream cheese, broth, lemon juice and zest, and dill weed.  Set aside.
Add the peas to the shallots and cook for 1-2 minutes.  Add the tofu Shirataki noodles and cook for 2 minutes, stirring.  Add the smoked salmon and stir.  Season with salt and pepper.
Reduce heat to medium low.  Make a small well in the center of the noodles and add the cream cheese mixture.  Stir gently until cheese is soft and melted in, and seasonings are mixed.  (Heat very gently so the dill doesn't get yucky!].
Spray the top of the dish with more butter flavored spray, and season with more salt and pepper if desired.  Garnish with a lemon wedge.
Fudgy Minty Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour

Directions:
Heat oven 350., Grease 13x9x2 pan., Micro in a large pyrex bowl chocolate and butter., Stir and when melted add sugar blend well., Add eggs,mint extract and vanilla mix well., Add flour and mint and mix., Spread into pan., Bake 30 minutes., Cool., Dust with powdered sugar., Cut into squares.
Fresh Oven Roasted Corn on the Cob


Ingredients:
sugar, light margarine

Directions:
Preheat oven to 450°F
Leave husks on corn, but pull them down and remove silks.
Place corn in large pot, sprinkle with sugar, and cover with cold water.  Soak 10 minutes.
Pulls husks back up to cover corn, and tie closed with kitchen twine.
Place ears directly on oven rack and bake 20 minutes.
Remove husks, dot with margarine, and serve.
Microwave Macaroni and Cheese for One


Ingredients:
macaroni, water, cheese, milk

Directions:
Place macaroni and water in a bowl, Stir., Microwave 6 minutes, stir every 2 minutes., Add cheese and milk, stir., Microwave to melt cheese.
Mahi-Mahi With Fresh Pineapple Salsa


Ingredients:
fresh pineapple, red bell pepper, green bell pepper, fresh cilantro, fresh lime juice, red pepper flakes, lime zest, mahi mahi fillets, olive oil, white pepper

Directions:
To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
(Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.].
Preheat broiler.
Spray rack of broiler pan with cooking spray.
Rinse mahi-mahi and pat dry with paper towels.
Place mahi-mahi on rack.
Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
Broil mahi-mahi, 4 inches from heat, 2 minutes.
Turn and brush second side with olive oil mixture; sprinkle with white pepper.
Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
Serve with Pineapple Salsa.
Spinach Roulade With Cream Cheese & Peppers


Ingredients:
butter, eggs, nutmeg, salt, black pepper, parmesan cheese, cream cheese, milk

Directions:
Preheat the oven to 400 degrees F (200C].  Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides.
Place the spinach in a pan with just the water that clings to its leaves after washing.  Cook over moderate heat until tender: 7-10 minutes.  Drain.
Put the spinach, butter, and egg yolks in a blender, and work until smooth.  Transfer to a lare bowl, and season with nutmeg, salt, and pepper.
In a separate bowl, shisk the egg whites until they are stiff.  Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges.
Sprinkle 2 tbsp of the Parmesan cheese over the roulade.  Bake the roulade until just firm and spongy in the center: 12-15 minutes.
Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan.  Remove the waxed paper that was used to line the pan from the top.
Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black.  Allow to cool.  Tear off the papery skin, and remove and discard the stalk and seeds.  Cut into strips.
Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it.  Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides.
Place the roulade with the seam underneath so it cannot unroll.  Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.
Greek Yogurt Chocolate Cake


Ingredients:
self-rising flour, salt, white sugar, eggs, vanilla extract, water

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In one bowl, sift together the flour, cocoa powder and the salt. In another bowl, using a mixer, mix together the eggs, sugar, greek yogurt, vanilla extract and water (or milk].
Gradually add the flour, salt and cocoa powder mix into the other bowl. Mix until well blended. Using two 9-inch pans, cook for about 30 - 35 minutes.
Rocco's Mama's Meatballs


Ingredients:
sweet onion, garlic cloves, parsley, ground beef, ground pork, eggs, parmigiano-reggiano cheese, salt, extra virgin olive oil

Directions:
Stock mix: Place all ingredients in blender or food processor and puree.
In a large bowl, combine all ingredients (except olive oil] with stock and knead with both hands until mixture is uniform.
Do not overmix.
Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
Pour about half an inch of extra virgin olive oil into a straight sided, wide saute pan and heat over medium-high flame.
Add the meatballs to the pan (working in batches if necessary] and brown meatballs, turning once.
You can also brown on a sheetpan in a 375 degree oven if you prefer.
Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged].
Simmer for 30 minutes, or until the meatballs are cooked through and tender.
Serve as is, or over spaghetti.
Beef Stew  With Roasted Root Vegetables


Ingredients:
beef stew meat, kosher salt, pepper, canola oil, olive oil, flour, onion, garlic cloves, diced tomatoes with juice, dry red wine, beef broth, dried thyme leaves, bay leaves, red onions, carrots, parsnips, yukon gold potatoes, olive oil, kosher salt, fresh ground black pepper

Directions:
Preheat the oven to 350°.
Heat a large Dutch oven, with a lid, over medium-high heat.
In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with  the flour.
Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
Add the beef broth, thyme, and bay leaves, and bring to a boil.
Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
Cook until the meat is just tender, about 1 1/2 hours.
Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
NOTE: Add more root veggies as you like. cut to similar size.
The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
Once the meat comes out of the oven, raise the temperature to 450 degrees F.
Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
While roasting the root veggies, Keep the stew meat warm in the sauce  on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.
Broccoli Casserole (Jane and Michael Stern)


Ingredients:
eggs, milk, butter, cheddar cheese, kosher salt, sugar, broccoli florets

Directions:
Preheat the oven to 350° and butter an 8-inch square baking dish. Cover the bottom of the dish generously with the torn bread.
Combine the eggs, milk, melted butter, cheese, salt, and sugar in a bowl. Mix until combined. Stir in the broccoli and pour the mixture over the bread.
Cover with aluminum foil and bake for 35 minutes. For a chewier top, remove the foil during the last 10 minutes of baking time.
Shrimp Dino


Ingredients:
mushrooms, butter, garlic clove, flour, salt, dry mustard, cayenne pepper, milk, dry white wine, sherry wine, shrimp, parsley, parmesan cheese, mozzarella cheese

Directions:
Melt butter in a medium saucepan.  Add mushrooms and garlic and simmer 5 minutes.
Blend in flour, salt, mustard, and cayenne.  Slowly add milk and cook on medium heat, stirring constantly, until thick.
Add wine, shrimp, and parsley.
Pour into a greased 2 1/2 quart casserole dish.  Sprinkle with Parmesan and mozzarella cheeses.
Bake at 300 degrees for 20-30 minutes until hot and bubbly.
Italian Meatloaf


Ingredients:
extra virgin olive oil, onion, garlic, ground beef, eggs, parmesan cheese, Worcestershire sauce, basil leaves, fresh parsley leaves, salt, black pepper

Directions:
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
Lemon and Thyme Roast Chicken With an Algerian Twist.


Ingredients:
chicken, lemon, garlic cloves, thyme, butter, ground cumin, ground coriander

Directions:
Preheat oven to 200c. Place chicken in roasting tin.
Mix garlic, butter, salt and spices. Make a pocket between the skin and the flesh of the chicken and rub the butter mix between and on the skin.
Squeeze the lemon juice on the skin and then stuff the chicken with the lemon quarters along with thyme.
Season with plenty of salt and pepper and roast for 80 – 90mins.
Apple Rye Dressing


Ingredients:
bulk pork sausage, celery ribs, onion, butter, seasoning salt, tart apples, walnuts, raisins, water, salt, pepper

Directions:
In a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink; set aside.
In a large bowl, toss the bread cubes with butter and seasoned salt. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 300 degrees for 10-15 minutes or until lightly toasted.
In a large bowl, combine the sausage mixture, apples, walnuts, raisins, apple juice and water. Add toasted bread cubes; stir to combine; adjust seasoning with salt and pepper.
Transfer to a greased 13x9-in. baking dish (will be very full]; Cover and bake at 350 degrees for 50 minutes, uncover and bake 5-10 more minutes, until bread lightly browned.
Thai-Style Peanut Sauce with Honey
Category: side-dish
By Jeramyn Feucht

Most peanut sauce is does not have enough peanut for me, thus this creation.  It isn't often friends will eat a sauce with a spoon, but there is never any of this left over.

Ingredients:
¼ cup honey
¼ cup smooth peanut butter
1 tablespoon crunchy peanut butter  (Optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

Directions:
Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 /4 cup

Calories: 143
Fat: 10.2 g
Saturated fat: 1.7 g
Carbohydrates: 11.8 g
Sugars: 9.8 g
Dietary fiber: 0.8 g
Protein: 3 g
Sodium: 385.9 mg
Grilled Sweet Potato Salad


Ingredients:
lime zest, lime juice, white wine vinegar, extra virgin olive oil, cilantro, garlic cloves, salt, sweet potatoes, red bell pepper, scallions

Directions:
Prepare medium-low charcoal grill or preheat a gas grill.
For the vinaigrette:  combine lime zest, juice, and vinegar in a large bowl.
Whisk in oil until completely blended.
Stir in cilantro, garlic and salt.
To make sweet potatoes:  add potato slices to vinaigrette, and let marinate for 5 minutes.
Using a slotted spoon, transfer the potato slices to the grill.
Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork – about 10-15 minutes.
Return grilled potatoes to vinaigrette.
Add red pepper, scallions, juice, salt and pepper; toss gently and serve.
Frozen Hash Browns Homemade - OAMC


Ingredients:
potatoes, seasoning salt

Directions:
Peel and cut potatoes into 1/4 inch dice. I have a bowl of cold water to dunk them into while cutting them.
Drain and dry. Since I do so much I have an old bath towel I use in the kitchen for canning and drying food.
Put on a cookie sheet in one layer, coat with oil and season with seasoning salt.
Bake in 450 degree Fahrenheit oven for 15 to 20 minutes, until tender.
Take out of the oven and cool to room temperature.
Put into the freezer, either on a cookie sheet or a bowl if you are doing lots. If in a bowl then you will have to stir every couple hours to make sure they don't stick together in one big lump.
When I am pressed for time that day, or too tired, I freeze in a lump. When I want to use them I just take a meat mallet and start pounding away. It helps relieve frustration.
To use I just place a handful per person (for my family it is almost 2 cups] in a micrwaveable container and slightly defrost in the microwave (about 1 minute]. Add to a preheated frying pan with oil and cook until well browned and hot. I tried to cook from frozen but I found they seemed to start burning before they were defrosted.
I know some people say not to soak your potatoes because you lose vitamin C but there are so many ways to get that vitamin you really aren't missing out on much.
Taiwanese Meat Sauce


Ingredients:
chicken broth, dark soy sauce, light soy sauce, black vinegar, Chinese five spice powder, brown sugar, onion, ground pork, garlic cloves, bamboo shoots, green onion

Directions:
In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.
Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.
Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.
Papa's Steamed Corned Beef Sandwiches


Ingredients:
deli corned beef, yellow mustard, swiss cheese, sharp cheddar cheese, sour dill pickle

Directions:
Place meat in a steamer and heat until hot, about 5-8 minutes.
Place all ingredients onto sandwich roll.
Heat 30 seconds to 1 minute in a microwave, if desired, to soften or melt cheese.
Serve hot.
Amy's Roasted Red Skin Potatoes


Ingredients:
butter, parmesan cheese, olive oil, flat leaf parsley, garlic powder, dried basil

Directions:
Preheat oven to 375 degrees.
Spray 9X13 pan with Pam.
Place potatoes and onions in pan, toss with butter, and olive oil.
Add remaining ingredients, and toss again to coat.
Cover with foil, and bake for 20 min, take out, stir, and return covered to oven.
Bake an additional 40 minutes or until tender.