xiaoxl/recipe_data huggingface dataset:
Tea Chiller To Knock You Off Your Feet!


Ingredients:
"tea"

Directions:
Mix tea and peaches in the blender., Pour into a glass and enjoy!, You may love this so much that you may never drink hot tea again.
Pomegranate Salsa


Ingredients:
pomegranate seeds, blueberries, pineapple, strawberry, mint, lime, juice of

Directions:
Combine all ingredients in a bowl and set aside until ready to serve.
If preparing several hours ahead, don't add pineapple until the last minute (enzymes will soften the other fruit].
Quickie Amarula Truffles


Ingredients:
powdered sugar, Amarula cream liqueur, light corn syrup, cocoa powder

Directions:
Mix all ingredients into a large bowl., Roll into one inch balls., Coat with cocoa powder., Chill for several hours or over night.
American Goulash, Aka Calico Casserole


Ingredients:
macaroni, lean ground beef, celery, onion, red bell pepper, frozen corn, garlic, tomato sauce, water, Worcestershire sauce, brown sugar, rosemary, marjoram, salt, pepper

Directions:
Cook macaroni according to package directions.  Drain.
Brown ground beef with celery, onion, and pepper.  Drain accumulated grease.
Add remaining ingredients.  Cook, stirring frequently, until vegetables are cooked to your liking.
If serving this as American Goulash, stop here.  You're done.
For Calico Casserole, turn into a 3-quart casserole, and top with shredded cheese.  Bake at 350 degrees for about 20 minutes, or until cheese is bubbly.
Variation 1:  Add 1/3 cup sun dried tomatoes in Step 3.  You may also need to add another 1/4 cup of water.
Variation 2:  Substitute 2 cups mixed vegetables for the corn and peas.  Or substitute any other vegetables you have on hand.
Pol Martin-Barbecued Pork Chops


Ingredients:
cider vinegar, ketchup, brown sugar, onion, rosemary, Worcestershire sauce, black pepper

Directions:
Mix all ingredients except pork chops in a bowl.
pour mixture into a saucepan and cook for 5 minutes over medium heat.  remove from stove and let cool.
brush pork chops with mixture and marinate 15 minutes.
preheat BBQ to medium heat.
oil grill and add pork chops.  cook uncovered, 8 to 9 minutes on each side.  baste chops with marinade 4 to 5 time durning cooking.
Caramel Cinnamon Rolls
Category: bread
By Heather

This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.

Ingredients:
1 ½ cups milk
1 ½ teaspoons salt
½ cup shortening
½ cup white sugar
2 (.25 ounce) packages active dry yeast
6 cups all-purpose flour, or more as needed
2  eggs, beaten
6 tablespoons butter
¾ cup brown sugar
2 tablespoons ground cinnamon
1 ½ cups brown sugar
¾ cup butter
¾ cup pecan halves
6 tablespoons light corn syrup

Directions:
Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes. Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour. Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes. Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter. Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total. Preheat oven to 375 degrees F (190 degrees C). Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans. Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes. Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

Prep time: 25 mins
Cook time: 38 mins
Total time: 3 hrs 33 mins
Yields: 27 rolls

Calories: 327.2
Fat: 14.6 g
Saturated fat: 6.3 g
Carbohydrates: 46.1 g
Sugars: 21.6 g
Dietary fiber: 1.4 g
Protein: 4.4 g
Cholesterol: 35.2 mg
Sodium: 202.7 mg
Tomato and Oaxacan Cheese Salad


Ingredients:
cheese, cilantro leaf, radishes, olive oil, cider vinegar, kosher salt, tomatoes

Directions:
Slice the tomatoes, thick. Set aside.
Combine all the ingredients, except the tomatoes and toss well.
Arrange on salad plates so that the salad mixture is layered between the stacked tomato slices.
Drizzle with vinaigrette remaining in the bowl.
Brie Fresh Herb and Tomato Omelette


Ingredients:
eggs, water, butter, fresh chives, fresh dill, fresh parsley, onion

Directions:
Beat eggs, 2 teaspoons water, salt and pepper until frothy and light.
Follow general directions for cooking an omelette.
Lay out the herbs, tomato and cheese in that order over half of the omelette.
Fold over omelette, add 1 teaspoon water to the pan to quicken melting process of cheese, cover and cook until just done.
Mulligatawny Soup


Ingredients:
onion, garlic cloves, fresh ginger, red chilies, ground coriander, ground cumin, ground turmeric, mild curry powder, cinnamon, cardamom pods, red lentil, potato, apple, coconut milk, lemon juice, fresh coriander leaves

Directions:
Heat oil in large pan add onion,  garlic, ginger, chillies and ground spices . cook stirring for about 5 minutes or until the onion is soft.
Add lentils, stock, potato and apple, simmer covered about 20 minutes or until the potato is tender and the lentils are cooked.
Process until smooth, return to pan. Add coconut milk, juice and coriander leaves. Serve.
Can be made a day ahead.
A Different Kind of Vegetable Lasagna


Ingredients:
pumpkin, silver beet, angel hair pasta, onion, ricotta cheese

Directions:
Preheat oven to moderate around 180°C.
Boil or steam pumpkin until just tender.
Boil or steam silverbeet until wilted; drain separately.
Mash pumpkin in small bowl set aside.
Drain silverbeet on absorbent towels and place towels on top of silver beet as well set aside.
Cook pasta in boiling water til tender drain rinse under cold water, drain.
Heat oil or spray in pan, cook leek or onion, stirring about 5 min for leek less for onion until softened.
Add pumpkin and stock cook covered stirring occasionally until stock is absorbed.
Combine silverbeet and ricotta and cream in a bowl.
Spread pumpkin mixture over bottom of a 2-litre ovenproof dish.
Cover with half the pasta.
Spread pasta sauce on top of that.
Cover with other half of pasta.
Pour silverbeet mixture on top of that spreading to completely cover pasta.
Sprinkle with cheese place lasagne on oven tray bake uncovered about 30 minutes or until lasagne is heated through and cheese is browning lightly.
Wicklewood’s Gluten Free Flour Mix


Ingredients:
tapioca starch, cornstarch, xanthan gum

Directions:
"Sieve together and store."
Easy Pantry Tomato Bisque


Ingredients:
olive oil, onion, basil, oregano, canned tomatoes, tomato juice, parsley, pepper, seasoning salt

Directions:
In a soup pot, saute onion in olive oil until translucent, then add basil and oregano, cooking until fragrant.
Add the canned tomatoes and tomato juice and then add the parley, pepper and salt, allowing to cook for a couple minutes.
Add the cream and heat for another minute, then puree - either with an immersion blender or by transfering in batches to a blender and then serve!
Cheeseburger Egg Rolls
Category: appetizers-and-snacks
By Amy Williams Hopkins

I had something similar at a restaurant, threw these together at home, and they were pretty good! As a dipping sauce, use mayo and catsup mixed together.

Ingredients:
1 pound ground beef
1  onion, chopped
1 cup chopped dill pickles or sweet pickles
1 cup shredded Cheddar cheese
1 tablespoon prepared yellow mustard, or to taste
1 (16 ounce) package egg roll wrappers
1 cup vegetable oil for frying

Directions:
Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well. Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out. Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling  on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls. Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 15 egg rolls

Calories: 189.2
Fat: 8 g
Saturated fat: 3.3 g
Carbohydrates: 18.5 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 10 g
Cholesterol: 29 mg
Sodium: 369.2 mg
Mocha Walnut Cake With Mocha Glaze


Ingredients:
milk, instant coffee granules, vanilla extract, butter, sugar, eggs, cake flour, salt, baking powder, walnuts, butter, confectioners' sugar, vanilla extract, milk

Directions:
Preheat oven to 350 degrees. Butter and flour one 8-inch square pan or two 8-inch cake layers. Heat the milk and add coffee granules, stirring until they dissolve. Stir in vanilla and let cool.
Beat the butter and sugar until fluffy. Beat in the eggs, then the coffee mixture. Combine the flour, salt and baking powder and add to the butter mixture. Stir in walnuts. Spread batter in prepared pan. Bake for 40 to 50 minutes for a square pan, or 30 minutes for round layers. Cool in pan for 5 minutes, then either glaze while still warm, or turn out and cool completely to fill and frost.
For glaze, combine all the ingredients in a small bowl with a whisk and beat until smooth.
Turkey Stock


Ingredients:
turkey carcass, onion, carrot, celery rib, garlic cloves, dry white wine, bay leaf, fresh parsley, fresh thyme, salt, ground black pepper, water

Directions:
Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.
Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.].
Bacon-Wrapped Chicken Cordon Bleu


Ingredients:
boneless skinless chicken breasts, cooked ham, swiss cheese, egg, chicken bouillon cubes, cumin, oregano, bacon

Directions:
Preheat oven to 325 degrees.
In a mixing bowl, combine the chicken bullion cubes, crushed up, the bread crumbs, (or I used 6 pieces of toast, crushed into crumbs] cumin, oregano, salt and pepper.  Set aside.
Cut boneless, skinless chicken breasts in half long ways leaving one side intact.  Insert one slice of the sliced pre-cooked ham and one slice of Swiss cheese into center of each chicken breast.
Beat the egg in a mixing bowl and coat each chicken breast.  Then coat each one in the bread crumb mixture.  Wrap two pieces of bacon around each chicken breast, not overlapping.
Wrap each piece of chicken individually in a piece of aluminum foil loosely so that it can be opened on the top.  Place all three in a 13 x 9 inches baking dish.  Cook for 1 hour, 15 minutes.  It may take less time (again, this was the first time doing this].  At that point, turn oven to broil at 400 degrees.  Open the tops of each of the chicken pieces and cook for 2-3 minutes to finish cooking the bacon.
Mississippi Caviar


Ingredients:
green pepper, orange bell pepper, green onions, tomatoes, avocados, black-eyed peas, cilantro

Directions:
Mix all together., Let sit at least 2 hours before serving.
Baked Ziti


Ingredients:
ziti pasta, onion, lean ground beef, sausage, provolone cheese, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
In a large skillet, brown onion, ground beef, and italian sausage over medium heat. Add spaghetti sauce and optional crushed red pepper, and simmer.
While the sauce simmers, start bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.  Mix together the drained pasta with the ricotta cheese.
Preheat the oven to 350 degrees F. Lightly Butter/Oil or do nothing to a 9x13 inch baking dish. Layer as follows:
Layer 1: 1/2 of the ziti/ricotta mixture, mixed with half of the sauce.
Layer 2: Lay out the slices of provolone cheese.
Layer 3: Combine the rest of the ziti/ricotta, sauce and grated parmesan cheese over the provolone.
Layer 4: Evenly sprinkle the mozzarella cheese over the top.
Bake for 30 minutes in the preheated oven, or until cheeses are melted to your satisfaction.
Best Barbecued Corn


Ingredients:
corn, butter, margarine, parmesan cheese

Directions:
Pull husks back slightly and remove silk.
Replace husks.
Soak in corn in cold water for 15 minutes.
Build Medium fire in BBQ, electric grill, or gas.
Place corn on BBQ, turning often 15 minutes or until kernels are tender.
Meanwhile, place a small saucepan with flameproof handle on grill and melt butter. Stir in 2 tbsp parmesan cheese.
Husk corn and serve with melted butter.
Season with salt and pepper.
Butterless Banana Cake


Ingredients:
bananas, self-raising flour, brown sugar, salt, egg

Directions:
Mash the bananas with orange juice.
Mix the flour, sugar, salt and spices in a bowl.
Add the banana juice mixture with the egg and oil. Combine together.
Pourt the mixture into a lightly oiled 900g loaf tin.
Bake at 170 C for about 1 hour. Check the cake is cooked by inserting a skewer or knife into the centre. It should come out clean.
Hummus Amongus


Ingredients:
chickpeas, fresh lemon juice, garlic clove, ground cumin

Directions:
Drain beans; reserve water.
In a food processor or blender add beans and all the ingredients.
Process until smooth.
If mixture is too thick, add some of the reserved liquid from the beans to dilute to a desired consistency.
Serve at room temperature with pita bread, grilled pork, lamb or chicken.
Libbie's French Toast


Ingredients:
flour, milk, salt, butter, butter

Directions:
Beat flour, milk, salt, melted butter, and egg yolks together., Fold in stiffly beaten egg whites., Dip bread slices into mixture., Fry in 3 Tablespoons butter until golden.
Tomato-Green Bean Shepherds Pie


Ingredients:
onion, garlic cloves, ground beef, Italian-style diced tomatoes, green beans, mashed potatoes

Directions:
Preheat oven to 350 degrees., Brown meat, onion and garlic., Drain., Salt and pepper meat., Spread in bottom of 2-quart casserole dish., Pour tomatoes on top., Follow with green beans., Spread potatoes over everything., Brush top with egg., Cook 30 minute., Broil 1 minute to brown., Serve and enjoy!
Potato Pancakes - Kartoffelpletter


Ingredients:
potatoes, salt, white flour

Directions:
Cook the potatoes in their jackets, in a pot of boiling water, until just tender.   Drain and cool slightly.
Peel potatoes, add salt and mash while warm.
Work the flours into the mashed potatoes, a little at a time with egg whites.  Knead the dough well.  (You may have to use more or less flour].
Divide dough into eight pieces and roll each piece on a lightly floured board into a thin round cake.
Cook on both sides on a greased griddle over medium-low heat until done. Watch them closely to keep them from burning.
Serve with toppings of your choice.
Easy "new York Style" Pizza Sauce


Ingredients:
Italian plum tomatoes, tomato paste, fresh garlic cloves, dried basil, salt, peppercorn

Directions:
Put tomatoes in a saucepan and crush with your hands.
Warm tomatoes over medium heat and add the rest of the ingredients and stir to incorporate.
Bring the sauce to just under a boil and allow to cook for about an hour to thicken.
Adjust seasonings.
If not using right away, store in a glass jar in the refrigerator for up to one week.  Freezes nicely for up to 3 months.
Cuban Black Bean Patties


Ingredients:
canned black beans, garlic, ground cumin, salt, dried cilantro, monterey jack cheese, jalapeno jack cheese, red onion, cornmeal, cayenne powder

Directions:
Set aside 1/2 cup of the beans.
Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
Add bean puree to slightly mashed beans in a bowl, and stir until combined.
Add cheese and onion, combine well.
Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
Place cornmeal on a plate or in a shallow dish.
Dredge each patty in cornmeal until thoroughly but thinly covered.
Heat a non-stick pan over medium heat. Coat with cooking spray.
Add patties and cook for approximately 4 minutes on each side or until browned.
Carefully move onto plates with a spatula.
Serve hot, with sour cream and rice.
Steak & Shake Chili


Ingredients:
ground beef, salt, chili powder, ground cumin, pepper, chili beans, tomato paste, tomato sauce

Directions:
Brown ground beef and salt in oil-If there is a high fat content to the ground beef you can omit the oil.
Put soup in blender, blend for 1 minute.
Add all to crock pot.
Drain beef before adding to pot.
Let simmer on low for 6 hours or on high for 2 hours.
Fruit Stuffed French Toast


Ingredients:
mascarpone cheese, ricotta cheese, eggs, milk, pure vanilla extract, cinnamon, nutmeg, butter

Directions:
Pre-heat oven to 350 degrees F.
Cut a pocket in each slice of bread by using a serrated knife to cut to about a half inch of the sides& bottom of each slice.
Mix together the fruit spread& cheese& fill pockets with a tbsp of the fruit/cheese mixture each.
Mix the eggs, milk, vanilla, cinnamon& nutmeg together in a bowl or baking pan large enough to hold all the slices in a single layer.
Soak the slices on one side for a few minutes, repeat once with the other side.
Heat a large fry pan on med/low heat and add 1 tsp each of the butter& oil.
Cook the bread two at a time for approx. 5-7 minutes; turn the slices a number of times until both sides are evenly browned.
Place on baking sheet in oven for 2-3 minutes to finish.
DON'T OVERBAKE!
Meanwhile, repeat steps 5, 6 & 7 with the remaining slices.
Serve warm& top with pure maple syrup.  These are also delicious plain.
Pork and Potato Frittata


Ingredients:
potatoes, eggs, milk, dry mustard, black pepper, water, pork, cheddar cheese

Directions:
Preheat oven to 400°F Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; sprinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven. Reduce oven temperature to 350°F
Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain.
Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350°F oven and bake 5 minutes or until egg mixture is set and cheese is melted.
Murgh Makhani (Indian Butter Chicken)


Ingredients:
ground cinnamon, ground nutmeg, ground cloves, garam masala, salt, fresh ginger, garlic cloves, roma tomatoes, chicken breast fillets, butter, red capsicums, fresh coriander

Directions:
mix the spices, salt, ginger, garlic, tomatoes and yogurt together in a large bowl. add the chicken pieces and toss well to coat. marinate in the refridgerator for 30 to 60 minutes.
melt the butter in a large frying pan over medium heat. add the capsicums and onion and cook, stirring, until the onion softens. add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
increase heat to medium- high and stir in the cream and coriander. cook until mixture just begins to boil, stirring continuously. serve immediately with rice.
Versatile Bacon Cheese Spread


Ingredients:
cream cheese, bacon, asiago cheese, parmesan cheese, green onion, celery seed, fresh ground black pepper

Directions:
Mix all ingredients thoroughly., From into a ball or pack into a serving dish and chill 1 hour., Serve as suggested in the description.
Lynn's Super Smoothie


Ingredients:
banana, mixed berry, vanilla-flavored soymilk, ground flax seeds, flax seed oil, alfalfa

Directions:
"Put all ingredients into a blender and blend until smooth."
Chipotle Hummus (Spicy!)


Ingredients:
chipotle chiles in adobo, garbanzo beans, salt, olive oil, garlic cloves, water, lemon juice, lime juice, cayenne pepper

Directions:
Puree all ingredients in a food processor or blender until mostly smooth (about 2 minutes].
Add more peppers and salt for additional heat, if desired.
Serve chilled.
Store refrigerated wtih olive oil drizzled on top.
Ultimate Summer Smoothie


Ingredients:
watermelon, frozen strawberries, banana, fresh lime juice, sugar

Directions:
Place all ingredients in blender.  Blend til smooth.  Taste and adjust sugar.  Blend some more.
Enjoy!
Funky Cholent
Category: everyday-cooking
By basg101

Cholent is a Saturday lunch standard in many Jewish homes. Every family has their signature cholent. This recipe took me twelve years to perfect, and includes secrets I learned from ten different families. Cholent is meant to be experimented with. Some interesting additions you may want to try are soy sauce, honey, Mrs. Dash®,  paprika, or left-over beef gravy.

Ingredients:
2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound beef stew meat, cubed
5 large potatoes, cubed
1  sweet potato, cubed
1 (16 ounce) can baked beans
1 tablespoon ketchup
1 tablespoon barbecue sauce
1 tablespoon prepared yellow mustard
2 teaspoons dry onion soup mix
2 teaspoons seasoned salt
1 teaspoon steak seasoning
½ cup pearl barley

Directions:
Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally. Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

Prep time: 20 mins
Cook time: 13 hrs 40 mins
Total time: 14 hrs
Yields: 8 servings

Calories: 463.6
Fat: 13.1 g
Saturated fat: 4.8 g
Carbohydrates: 64.6 g
Sugars: 8.2 g
Dietary fiber: 9.9 g
Protein: 24.2 g
Cholesterol: 49.3 mg
Sodium: 680.5 mg