xiaoxl/recipe_data huggingface dataset:
Potato Bread IV
Category: bread
By Becky

You can save the liquid from cooking potatoes to replace the water in this recipe for added flavor.

Ingredients:
1 ⅛ cups water
3 cups bread flour
½ cup dry potato flakes
1 ½ tablespoons instant powdered milk
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 ½ tablespoons margarine
2 teaspoons active dry yeast

Directions:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.  Select the Basic or White Bread setting.  Start.

Yields: 1 - 1 1/2 pound loaf

Calories: 28.9
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 3.7 g
Sugars: 1.9 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Cholesterol: 0.1 mg
Sodium: 311.7 mg
The Lazy Cook's Spanish Rice


Ingredients:
white rice, garlic, water, salsa

Directions:
Combine the rice with the garlic in a large saucepan., Pour water and salsa into the rice mixture., Bring the water to a full boil and then reduce the temperature to simmer., Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.
Redfish Courtbouillon


Ingredients:
butter, flour, onions, green onions, bell pepper, garlic, tomato sauce, parsley, bay leaves, thyme, salt, pepper, hot water

Directions:
Cut the fillet in 2" cross sections and set aside., Melt butter in dutch oven, then add flour and stir until brown., Add vegetables and saute until soft., Add tomato sauce and cook for 15 minutes., Add parsley, bay leaves, thyme and gradually stir in hot water., Cover and cook for 30 minutes., Drop fish in and cook another 30 minutes., Serve over hot rice.
Garlic French Bread Spread


Ingredients:
garlic, butter, mayonnaise, parmesan cheese

Directions:
Preheat oven to 375'.  Wrap the head of garlic in foil and place in oven for 30 minutes to roast.
In a large bowl squeeze the garlic juice from the head of garlic (wrapped in foil].
Remove  garlic cloves and chop finely.
Add chopped garlic, soften butter, mayonnaise, seasoning and parmensan cheese to large bowl. Stir well to combine.
Slice bread long ways and spread each side with mixture.
Place on cookie sheet and bake at 375 for 15 minutes.
NOTE: If any mixture is left over, place in a plastic container with lid and place in ref.  It will last for 2 months.
Mincemeat Custard Pie


Ingredients:
sugar, salt, nutmeg, cinnamon, eggs, milk, vanilla

Directions:
Combine sugar, salt, nutmeg and cinnamon in a bowl.
Add eggs, milk and vanilla.
Mix well.
Press mincemeat evenly over bottom of unbaked pie shell.
Slowly por custard mixture over mincemeat.
Bake at 425 for 10 minutes.
Reduce heat to 350 and bake for 30-35 minutes, or until knife inserted near centre comes out clean.
Cool before serving.
Cranberry Cream Cheese Crumb Pie


Ingredients:
sweetened condensed milk, brown sugar, butter, flour, cream cheese, lemon juice, cornstarch, whole berry cranberry sauce, walnuts

Directions:
Set oven to 425 desgrees.
Bake the empty pie shell for 8 minutes; remove from the oven.
Reduce the heat to 375 degrees.
In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth.
Add in the lemon juice; pour into the baked pastry shell.
In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar].
Stir in the cranberry sauce; mix well.
Spoon evenly over the cheese mixture in the pie shell.
In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly.
Stir in the nuts.
Sprinkle evenly over the cranberry mixture.
Bake for 45-50 minutes, until golden; cool.
Serve at room temperature, or chill thoroughly.
Refrigerate any leftovers.
***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.
Dolly Parton's 5-Layer Dinner


Ingredients:
potatoes, ground beef, onion, green peppers, diced tomatoes, green onion

Directions:
In greased 2 quart casserole dish, layer all ingredients, starting with potatoes, then meat and ending with tomatoes; season each layer with salt and pepper.
Cover and Bake at 350~ for 2 hours.
Garnish with  sliced green onions.
Grandmother's Old Fashioned Butter Roll
Category: bread
By Donna Young

If you like butter, you'll love these simple but delicious butter rolls. They're baked in a sweet milk sauce. Just the thing for a cold morning.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
1 cup shortening
½ cup water
¾ cup butter, softened
¼ cup white sugar
½ teaspoon ground nutmeg
2 cups milk
⅔ cup white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls. Bake in preheated oven until brown, about 30 to 40 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 12 rolls

Calories: 409.7
Fat: 29.6 g
Saturated fat: 12.1 g
Carbohydrates: 33.2 g
Sugars: 17.3 g
Dietary fiber: 0.6 g
Protein: 3.6 g
Cholesterol: 33.8 mg
Sodium: 195.8 mg
Red Wine Reduction Dessert Sauce
Category: side-dish
By Deborah Hoermann Watt

I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.

Ingredients:
½ (750 milliliter) bottle pinot noir wine
½ cup white sugar, or more to taste
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Directions:
Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 10 servings

Calories: 72
Carbohydrates: 11.1 g
Sugars: 10.3 g
Dietary fiber: 0.1 g
Sodium: 1.5 mg
Braised Fennel and Onions With Ginger


Ingredients:
fennel bulbs, garlic, shallot, fresh ginger, onion, olive oil, dry white wine, water, sea salt, ground turmeric

Directions:
Cut the top (at the"fingers"] and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom].
Cut each of the halves in half again (you've thus cut each bulb into 4 slices]; now thinly slice each (top to bottom] resulting in"sticks" of fennel.
Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
Add in the fennel and the onion and mix well.
Add in the wine and water, and scatter the salt and turmeric over all.
Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
Serve immediately.
Celeriac, Potato and Roasted Garlic Mash


Ingredients:
celeriac, potatoes, garlic cloves, butter, salt, pepper

Directions:
Preheat oven to 200°C.
Add lemon juice to a bowl of water.
Peel and dice celeriac and add to water (lemon prevents browning].
Add celeriac and potato to 2 separate saucepans of water that has been salted.
Cook celeriac for 25 minutes or until tender and cook potato for 15 minutes, or until tender. Drain.
Place garlic on baking tray and roast for about 20 minutes,  let cool and peel away skins.
Add butter and cream to potatoes and mash.
Using a food processor, add celeriac and garlic and pulse until smooth, scraping down the sides as necessary.
Add to potato mash and stir to combine.
Season with salt and pepper to taste.
Chocolate Chip Cookie Cake
Category: desserts
By Newcombe

This is essentially a series of layered, rectangular chocolate chip cookies, covered in icing. My Grandma made it for us all the time as kids. It's delicious!

Ingredients:
1 cup butter, softened
1 cup firmly packed brown sugar
⅔ cup white sugar
4  eggs
2 teaspoons vanilla extract
½ teaspoon salt
2 cups all-purpose flour
2 cups semi-sweet chocolate chips, divided
1 ½ cups confectioners' sugar
¾ cup butter, softened
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 1/2x15 1/2-inch baking pan and line with waxed paper. Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition until smooth. Mix 2 teaspoons vanilla extract and salt into creamed butter mixture. Gradually stir flour into creamed butter until just incorporated; fold 1 cup chocolate chips into batter. Spread batter into the prepared pan. Bake in the preheated oven until lightly browned on the edges, 20 to 25 minutes. Remove from oven and cool completely. Melt remaining 1 cup chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Beat confectioners' sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth; add melted chocolate and 2 teaspoons vanilla extract and mix until frosting is smooth. Spread frosting over cooled cookie cake.

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

Calories: 648.9
Fat: 37.1 g
Saturated fat: 22.5 g
Carbohydrates: 78.6 g
Sugars: 59.9 g
Dietary fiber: 2.2 g
Protein: 5.7 g
Cholesterol: 133.2 mg
Sodium: 319.8 mg
Vegetarian Yakisoba


Ingredients:
soy sauce, Worcestershire sauce, vegetarian worcestershire sauce, sambal oelek, sugar, onion, garlic cloves, carrots, cabbage, scallion tops, toasted sesame seeds

Directions:
Bring a medium pot of water to a boil.
Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.].
Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.].
Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
Serve garnished with the chopped scallions and toasted sesame seeds.
Spicy Low fat, New Potatoes


Ingredients:
garlic powder, red chili powder, olive oil

Directions:
Preheat oven to 450F degrees.
Cut the potatoes into quarters, or smaller pieces if the potatoes are larger than usual.
Place the cut up pieces in a baking dish.
Sprinkle potatoes with olive oil.
Sprinkle potatoes with garlic powder.
Sprinkle potatoes with chili powder (just a small sprinkling all over the potatoes--don't go overboard or they will be extremely spicy].
Sprinkle generously with Mrs Dash original blend spice.
Bake for 45 minutes.
Torshi Lift


Ingredients:
turnips, beetroots, dates, garlic, salt, water, white vinegar

Directions:
Peel the turnips and cut in half.
Peel the beetroot and slice thinly.
Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
Bring the water and the salt to boil and then add the vinegar.
Pour over the vegetables making sure they are completely covered by the liquid.
If there is not quite enough liquid add a little more vinegar and brine.
Seal the jars and leave in the kitchen.
Ready to eat in 10-12 days.
Healthy Mexican Pizza


Ingredients:
whole wheat tortillas, black beans, tomatoes, bell pepper, corn, oregano, mango, salsa, cottage cheese

Directions:
Preheat oven to 350.
Slice tomatoes, bell peppers, and pineapples/mangoes.
Stack and bake tortillas at 350 for a few minutes or until crispy.
Using a food processor, puree black beans and spread on the tortilla, place spinach leaves on top of the beans and add pineapple/mango, sliced vegetables, corn and salsa.
Sprinkle cheese and oregano all over and put back in oven and bake for 10-12 minutes, or until cheese is melted and pizza heats up all over. Top with cool salsa and cottage cheese.
Grainy French Style Mustard


Ingredients:
brown mustard seeds, rice vinegar, mustard powder, salt, beer

Directions:
Crack the mustard seeds in a coffee or spice grinder - do not pulverize them just crack them.
Stir in enought vinegar to make a thick paste.
Combine mustard powder with the salt, stir in enough beer to make a thick paste.
Mix the two pastes together and add enough beer to make a smooth pasty consistency.
Place in a closed jar and store in the fridge.
Pasta With Creamy Goat Cheese Tomato Sauce


Ingredients:
pasta, tomato puree, dried oregano, dried basil, garlic powder, dry crushed red pepper

Directions:
Cook pasta according to the directions on the package. (Or take some leftover pasta out of the fridge.].
Drain the pasta, then put it in a small pot and add the remaining ingredients.
Heat it over medium heat until the cheese is melted creating a creamy sauce and it is warmed through.
Serve and enjoy!
Zucchini and Mushrooms


Ingredients:
zucchini, zucchini, margarine, water, chicken bouillon, mushrooms, fresh mushrooms, soy sauce, cornstarch, salt

Directions:
Stir fry first 4 ingredients until barely tender.
Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.
Creamy Corned Zucchini and Peppers


Ingredients:
zucchini, corn, canola oil, red bell pepper, dried rosemary, dried parsley, salt, ground pepper

Directions:
Clean and small dice zucchini, onion, and pepper.
Heat oil in skillet.
Add onion, cook until onions are clear but not browned.
Add zucchini, pepper, corn, and spices, cook over medium high while stirring often, until desired tenderness.
Add goat cheese, stir until the cheese it melted and evenly distributed.
Blackened Chicken Breasts With Cajun Corn Relish (Ww)


Ingredients:
ground cumin, frozen corn kernels, cherry tomatoes, jicama, scallion, fresh lime juice, salt, boneless skinless chicken breasts

Directions:
In small nonstick skillet, toast cumin over medium heat, stirring constantly, 2 minutes, until fragrant; transfer to large shallow bowl.
Add corn, tomatoes, jicama, scallions, juice and salt to toasted cumin; toss to combine. Set aside.
Sprinkle chicken on all sides with Cajun seasoning. Spray large iron skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
Arrange cooked chicken breasts on top of corn mixture.
SERVING (1 CHICKEN BREAST, 3/4 CUP CORN MIXTURE] PROVIDES: 1 Vegetable, 3 Proteins, 1 Bread.
PER SERVING: 232 Calories, 4 g Total Fat, 1 g Saturated Fat, 72 mg Cholesterol, 427 mg Sodium, 20 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 33 mg Calcium; 4 points.
Cranberry and Orange Pound Cake


Ingredients:
unsalted butter, granulated sugar, eggs, vanilla extract, orange zest, all-purpose flour, baking powder, salt, sour cream, cranberries, granulated sugar, all-purpose flour, half-and-half cream, unsalted butter, vanilla extract

Directions:
FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
Stir in the vanilla & orange zest.
In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
Add the butter, then bring to a boil over medium heat, stirring constantly.
Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
Serve warm over the cake.
Sunday Supper Scalloped Potatoes With Ham


Ingredients:
russet potatoes, sweet onion, garlic, spiral cut ham, butter, flat-leaf Italian parsley, Tabasco sauce, cornstarch, sharp cheddar cheese

Directions:
Preheat oven to 350°F.
Grease a covered casserole dish (10 x 13, 3-4" deep] with some softened butter, or use olive oil spray.
Layer as follows:
1/4 of the sliced potatoes, topped with 1/3 of the sliced onions, 1/3 of the chopped garlic, 1/3 of the chopped ham, 1/4 of the butter, 1/3 of the parsley.
Repeat above until you have a total of 3 layers, reserving 1/4 of sliced potatoes and 1/4 of cubed butter.
Whisk together the cold milk and cornstarch until no lumps remain.
To the milk& cornstarch, add the whipping cream, cream of mushroom soup, and Tabasco.
Mix this thoroughly and pour over the top layer.
Arrange the remaining slices of potatoes decoratively on top, overlapping slightly.
Dot potatoes with remaining butter.
Cover dish and bake for 1 hour, 15 minutes at 350°F.
After this time, remove dish from oven and increase oven temperature to 425°F.
Scatter potatoes with 1 1/2 C sharp cheddar cheese.
Place UNCOVERED dish back in oven and cook for 15 or 20 minutes more, until cheese on top is nicely browned.
Let potatoes cool for at least 15 minutes.
This makes great leftovers-- flavor improves with time.
Easy Sweet & Sour Meatballs


Ingredients:
sausage meat, egg, ketchup, white vinegar, soy sauce, brown sugar

Directions:
Combine the sausage, bread crumbs and egg with your hands until well mixed and sticking together.
Form meatballs by hand and brown in a large skillet over Medium/High heat.
Pour sauce over meatballs and simmer over Medium/Low heat for about 30 minutes.
Note: You will need to add a little water to the sauce as it cooks to avoid it getting too dry.
Serve over rice or just eat them plain!
Cheese Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, butter, olive oil, onion, garlic, sun-dried tomato, fresh parsley, fresh basil, cheese, cayenne pepper, chicken broth, white wine, broth, fresh parsley, green onion, pepper

Directions:
In a large non-stick frying pan over med.
heat, sauté onion and garlic in 1 tbsp.
of oil until soft (about 3-4 min.] Cool.
Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium sized bowl.
With a rolling pin or meat pounder, flatten chicken breasts.
Divide stuffing equally in the centre of each breast.
Tightly roll chicken around the stuffing, tucking in the ends.
Seal with toothpicks.
In the same frying pan, add 1 tbsp.
each of olive oil and butter.
Over med-high heat, brown the stuffed chicken breasts, turning several times, for 5 min.
Reduce heat to med-low; cover pan and simmer for 10 min.
turning occasionally.
Remove chicken from pan and keep warm.
Increase heat to high, add sauce ingredients and boil until liquid is reduced by half.
Slice each breast into 4 pieces, drizzle sauce over chicken, and serve.
Serrano Lime Cucumber Pickles


Ingredients:
white vinegar, brown sugar, lime juice, kosher salt, cucumbers, shallots, onions

Directions:
If canning, sterilize 8 jars, lids and rings.
Mix first five ingredients in a large pot. Bring the brine to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
Meanwhile, thinly slice cucumbers. Strip skins off of winter onion (or shallot] bulbs.  Slice serranos in half length-wise, keeping the seeds inside.
When equipment is sterilized and brine is cooled, pack each jar with cucumbers, 4 serrano slices and one winter onion (shallot]. Sprinkle a rounded 1/8 teaspoons of  Pickle Crisp on top (if canning].
Using a funnel, pour brine into each jar. If canning, follow standard instructions.
If canning, process for 15 minutes. Otherwise, cover and place in refrigerator.
Let brine for two weeks if refrigerated, or three weeks if canned.
Keto Cauliflower Hash Browns
Category: fruits-and-vegetables
By Soup Loving Nicole

Cauliflower, cheese, and bacon come together in this keto alternative to hash browns.

Ingredients:
3 cups grated cauliflower
1 cup shredded Cheddar cheese
1 large egg
¼ cup real bacon bits
1 tablespoon diced chives
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch cayenne pepper  (Optional)
cooking spray

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place grated cauliflower in a microwave-safe bowl. Cook on high for 2 minutes. Let cool for 5 minutes. Wring cauliflower in a clean dish towel, squeezing out as much moisture as possible. Transfer cauliflower to a large mixing bowl. Add Cheddar cheese, egg, bacon bits, chives, salt, pepper, and cayenne. Mix well. Spray a large baking sheet with cooking spray. Divide cauliflower mixture into 6 equal portions, making sure to leave space between each one. Flatten with your hands and shape into ovals. Bake in the preheated oven until browned, about 15 minutes. Turn broiler on low and broil until crispy, about 5 minutes. Let cool for 5 minutes to firm up.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 patties

Calories: 117.7
Fat: 8.2 g
Saturated fat: 4.6 g
Carbohydrates: 3 g
Sugars: 1.4 g
Dietary fiber: 1.3 g
Protein: 8.8 g
Cholesterol: 54.1 mg
Sodium: 484.1 mg
Citrus Sunrise


Ingredients:
tangerine juice, grapefruit section, lime juice, honey

Directions:
"Pour tangerine juice blend into blender; add grapefruit sections, lime juice, and honey. Add ice cubes. Cover and blend until nearly smooth."
My Country Style Steak
Category: meat-and-poultry
By SUZANNER

A simple and easy recipe for cube steak that can easily be stretched to feed as many as you like. Serve over rice or potatoes.

Ingredients:
2 tablespoons vegetable oil
1 pound cube steak, cut into bite-sized pieces
½ cup all-purpose flour for coating
1 tablespoon all-purpose flour
1 (1 ounce) envelope dry onion soup mix
2 cups water, or as needed
salt and pepper to taste
garlic salt to taste

Directions:
Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside. Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 253.6
Fat: 12.9 g
Saturated fat: 3.2 g
Carbohydrates: 17.8 g
Sugars: 0.4 g
Dietary fiber: 0.9 g
Protein: 15.9 g
Cholesterol: 27.3 mg
Sodium: 732 mg