xiaoxl/recipe_data huggingface dataset:
Asparagus Salad with Lime Vinaigrette


Ingredients:
fresh asparagus, fresh chives, olive oil, lime juice, sugar, black pepper

Directions:
Whisk all vinaigrette ingredients in a small jug.
Snap woody ends from asparagus and place in a steamer for 4-5 minutes until they are crisp tender.
Then plunge them into ice cold water to stop cooking process.
Drain onto small towel and pat dry.
Serve as an appetiser, using chives sprinkled on top as a garnish.
Drizzle vinaigrette over top.
Brazilian Feijoada


Ingredients:
dried black beans, boneless pork shoulder, salt, pepper, beef short ribs with bones, onions, garlic cloves, smoked ham hock, white vinegar, orange

Directions:
Quick-soak beans by boiling for 2 minutes, then letting sit, covered, for 1 hour.  Drain, then add to slow cooker.
Cook bacon in a large skillet over medium heat until crisp.  Remove from pan and crumble, leaving drippings in the pan.
Season the pork with 1/8 teaspoon salt and 1/4 teaspoon pepper.  Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
Season the ribs with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
To the slow cooker, add the onion, broth, garlic, ham hock, and 1/2 teaspoon salt.  Stir to combine ingredients, cover, and cook on low for 8 hours, or until meat and beans are tender.
Remove the ribs from the slow cooker and let sit for 15 minutes.  Remove the meat from the bones, and shred.  Discard bones.Discard the ham hock.
Return the shredded beef to the slow cooker, along with the vinegar and crumbled bacon.  Stir to combine, then serve with orange wedges to garnish.
Dees Apple Cider


Ingredients:
applesauce, cinnamon, ginger

Directions:
Mix apple juice, applesauce, cinnamon and ginger together., Bring to a boil.
Peppermint Hot Chocolate


Ingredients:
milk, sugar, salt

Directions:
Mixed cocoa powder, sugar, salt, and 1/2 of the peppermint canes, in a small bowl.
You can warm the milk in either a microwave or on the stove. For the stove, pour milk into a small saucepan on medium-low heat. Be extra careful not to let it boil.
When the milk reaches the desired tempature mix milk and the mixture together.
If desired put a dollop of whipped cream on the beverage before sprinkling the last of the peppermint cane.
Mary Pat's Tuna Melt
Category: seafood
By Leslie Kelly

This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can't find Utz®, your favorite chip will work just fine. Serve with more chips and pickles.

Ingredients:
1 (5 ounce) can olive-oil packed tuna, undrained
¼ cup mayonnaise
1 teaspoon Dijon mustard
1  dill pickle, chopped
2 tablespoons minced red onion
4 slices rustic whole-grain bread
4 slices Irish Cheddar cheese
2 tablespoons whipped cream cheese, divided
1 cup coarsely crushed potato chips (such as Utz®)
2 tablespoons mayonnaise, divided

Directions:
Mix tuna, 1/4 cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese. Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese. Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1 1/2 teaspoon mayonnaise and press into the chips. Repeat on other side. Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.

Prep time: 20 mins
Cook time: 4 mins
Total time: 24 mins
Yields: 2 tuna melts

Calories: 1041.8
Fat: 76.6 g
Saturated fat: 24.1 g
Carbohydrates: 46.5 g
Sugars: 5.5 g
Dietary fiber: 6.1 g
Protein: 43.5 g
Cholesterol: 107 mg
Sodium: 1806.5 mg
Vinaigrette Dressing for a Crowd


Ingredients:
cider vinegar, fresh lemon juice, fresh parsley, dried parsley, garlic powder, kosher salt, fresh ground pepper, parmesan cheese, olive oil

Directions:
Mix first 7 ingredients and let stand for a few minutes., Stir in oil of choice., Store at room temperature if using soon., If using fresh parsley refrigerate any leftovers., Oil made with dried parsley may sit on counter top., *BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
Lemon Poppy Seed Sandwich Cookies


Ingredients:
fresh cranberries, water, sugar, unsalted butter, confectioners' sugar, lemons, vanilla extract, poppy seed, flour, salt

Directions:
For the filling: Combine the cranberries, water or juice and the sugar in a medium saucepan over medium-high heat. Stir until the sugar has dissolved. Once the liquid has come to a boil and the berries have popped, reduce the heat to medium-low and cook for 4 or 5 minutes, stirring occasionally, until slightly thickened. Remove from the heat and transfer to a blender or bowl of a food processor; let cool for 10 minutes, then puree until almost smooth. Strain out or remove any whole bits, then cover and refrigerate until ready to use.
For the cookies: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to blend, then on medium-high speed for about 3 minutes, until light and fluffy. Reduce the speed to low, then add the lemon zest, vanilla extract and the tablespoon of poppy seeds, beating to incorporate.
Combine the flour and salt in a bowl or on a sheet of wax paper. Add to the butter-sugar mixture and beat on low speed just until a dough forms into large clumps (on the way to becoming a ball].
Divide in half; wrap each half in plastic wrap and refrigerate for 20 minutes.
When ready to bake, preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silicone liners.
Lightly flour a work surface, or place the dough between sheets of plastic wrap or parchment paper. Divide each portion in half (again, to form quarters of dough]. Working with one quarter at a time, roll out the dough to a thickness of 1/16 inch (or as thin as possible]. Use a 3- to 3 1/2-inch cookie cutter to cut out 12 cookies, or a 2 1/2-inch cookie cutter to cut out 18 cookies, transferring them to the baking sheets with an offset spatula. It's best to re-roll the dough only once.
Sprinkle the cut-out cookies lightly with poppy seeds. Bake for 11 to 13 minutes, or until just set but not browned. Let cool on the baking sheet while you roll and cut out the remaining portion of dough, using the same-size cookie cutter to make 12 large or 18 medium cookies. If desired, use a smaller cookie cutter to create a center "window" in each of these cookies so the filling will show through. (Bake the mini rounds as well.] Sprinkle the cookies lightly with poppy seeds. Repeat the baking and cooling steps.
At this point, the cookies can be frozen until they are assembled into sandwiches.
Spread the first batch of cookies with a thin layer of homemade or store-bought cranberry jam, leaving a narrow margin at the edges. Top with the cooled cookies from the second batch, pressing together gently to form cookie sandwiches. Store in an airtight container for up to 3 days.
Hungarian Beigli
Category: bread
By SLAIMBEER

This is a traditional walnut roll which is served in many Hungarian families at Christmas and Easter as a special treat.  This recipe has been handed down in my family for generations. The preparation takes time, plus the dough needs an hour and 30 minutes of resting time, but the result is well worth the effort!

Ingredients:
5 tablespoons white sugar
1 cup unsalted butter, cubed
3  egg yolks
1 (8 ounce) container sour cream
4 cups self-rising flour
1 (.25 ounce) package active dry yeast
1 cup whole milk
1 cup white sugar
2 ½ cups finely chopped walnuts
1  lemon, zested
⅔ cup golden raisins
1  egg
1 tablespoon water

Directions:
Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with. Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool. Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish). Preheat an oven to 375 degrees F (190 degrees C). Bake the loaves until they're a deep golden brown, about 35 to 45 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 35 mins
Yields: 3 loaves

Calories: 313.9
Fat: 18.9 g
Saturated fat: 7.3 g
Carbohydrates: 32.8 g
Sugars: 14.5 g
Dietary fiber: 1.6 g
Protein: 5.5 g
Cholesterol: 57.9 mg
Sodium: 279.2 mg
Maple Praline Bacon
Category: meat-and-poultry
By Frankie

I recently took a weekend trip, and I experienced one of the best meals of my life at a fine little establishment that specializes in Southern cuisine. One of the things that made this meal so memorable was the praline bacon that I had, so I took it upon myself to recreate it.  The only difference is that I like mine better.

Ingredients:
1 pound bacon
½ cup chopped pecans
3 tablespoons maple syrup
3 tablespoons butter
½ cup packed brown sugar
2 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (135 degrees C). Line a baking sheet with parchment paper. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Spread the pecans onto an unlined baking sheet, and toast 7 to 10 minutes in the preheated oven, until golden brown and aromatic. Watch the nuts carefully as they bake, because they burn quickly. Set aside to cool. Stir the maple syrup, butter, brown sugar, and white sugar together in a large skillet over medium-high heat and cook, stirring constantly, until the hot candy resembles foamy caramel and a candy thermometer reads 270 degrees F (130 degrees C) (soft crack stage). Quickly stir in the pecans. Toss the bacon in the candy mixture to coat each strip, and remove with tongs to cool and harden on the prepared baking sheet. Last but not least… eat up!

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 20 slices

Calories: 219.4
Fat: 14 g
Saturated fat: 4.6 g
Carbohydrates: 18.4 g
Sugars: 17 g
Dietary fiber: 0.6 g
Protein: 6.1 g
Cholesterol: 25.5 mg
Sodium: 372.3 mg
Egg Custard Pie


Ingredients:
eggs, milk, sugar, butter, salt, vanilla

Directions:
Beat eggs well., Heat milk and butter to just before boiling., Add the milk mixture to sugar, butter, salt and vanilla., Add the eggs., Pour into unbaked shell., Bake at 350 degrees until top is a golden brown color.
Cookie Dough Brownies


Ingredients:
sugar, all-purpose flour, salt, eggs, vanilla extract, walnuts, butter, margarine, brown sugar, sugar, milk, vanilla extract, all-purpose flour, shortening, walnuts

Directions:
In a mixing bowl, combine sugar, flour, cocoa, and salt.
Add oil, eggs, and vanilla; beat at medium speed for 3 minutes.
Stir in walnuts, if desired.
Pour into a greased 13x9 inch baking pan.
Bake at 350 degrees for 30 minutes or until brownies test done.
Cool completely.
For filling, cream butter and sugars in a mixing bowl.
Add milk and vanilla; mix well.
Beat in flour.
Spread over the brownies; chill until firm.
For glaze, melt chocolate chips and shortening in a saucepan, stirring until smooth.
Spread over filling.
Immediately sprinkle with nuts, pressing down slightly.
The Grey Stuff


Ingredients:
vanilla instant pudding mix, milk, Cool Whip, instant chocolate pudding mix

Directions:
In a medium bowl, combine pudding mix and milk. Whisk well and refrigerate for 10 minutes.
Place Oreos in a food processor and blend until they become crumbs.
Mix the crushed Oreos in with the pudding mixture and mix well.
Fold in Cool Whip and chocolate pudding mix until well combined and refrigerate for one hour before serving.
When ready to serve, place "grey stuff" in a piping bag and add a dollop to the middle and then pipe a spiral around it. Top with sprinkles.
Basil Tomatoes


Ingredients:
tomatoes, dried basil, garlic, pepper

Directions:
Mix ingredients and let sit at room temperature at least one hour., Serve plain or on a lettuce leaf.
Orange Cranberry White Chocolate Oatmeal Cookies


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, orange, zest of, white whole wheat flour, old fashioned oats, baking soda, baking powder, dried cranberries, white chocolate chips

Directions:
Preheat oven to 350 degrees., Cream butter and sugars until fluffy., beat in eggs and vanilla., combine all dry ingredients in separate bowl., mix wet and dry ingredients., add in cranberries and chips., Scoop by 2 Tbsp scooper, Bake 12 minutes., cool 5 minutes and then move to cooling rack.
Raisin Apricot Bars


Ingredients:
water, dark raisins, granulated sugar, lemon juice, cornstarch, pumpkin pie spice, unsalted butter, brown sugar, all-purpose flour, baking powder, salt, rolled oats

Directions:
In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch & pumpkin pie spice, & cook over medium heat, stirring constantly, until mixture boils & thickens. Remove from heat & cool.
Preheat oven to 375 degrees F, & grease a 13"x9" baking dish.
In a large mixer bowl, cream butter & brown sugar.
Add flour, baking powder, salt & rolled oats, & mix well.
Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.
Sprinkle remaining flour mixture evenly over the fruit & lightly press it down.
Bake 22-25 minutes, or until firm in the center & topping is crisp.
Cool completely before cutting into 2" squares.
Roast Vegetable Soup


Ingredients:
potatoes, fennel bulb, carrots, zucchini, olive oil, garlic cloves, onion, celery, dried thyme, dried oregano, dried basil, diced tomatoes, vegetable broth

Directions:
Heat your oven to 500°F.
Toss the potatoes, fennel, carrots, and zucchini in 1 tablespoon olive oil.
Spread the vegetables in a single layer on a baking sheet. Roast 15-20 minutes, turning once, until the vegetables begin to caramelize.
Heat the remaining oil in a large soup pot set over medium heat.
Add the garlic, onion, and celery. Cook 6-8 minutes, or until softened.
Stir in the spices. Add the roast vegetables, tomatoes, and broth.
Simmer 10 minutes, or until all the vegetables are cooked through.
Season to taste with salt and pepper.
Mashed Cauliflower
Category: fruits-and-vegetables
By mitch

Quick alternative to mashed potatoes.

Ingredients:
1 head cauliflower, cut into florets
2 tablespoons butter
½ cup milk
½ cup sour cream
1 cup Italian-seasoned bread crumbs
salt and ground black pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain and set aside. Melt butter in the same pot over medium heat. Stir cauliflower, milk, and sour cream into melted butter. Mash cauliflower in the pot using a hand blender until creamy. Transfer cauliflower mixture to a baking dish; evenly cover with bread crumbs and season with salt and black pepper. Baking in the preheated oven until bread crumbs are lightly browned, about 30 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 273.6
Fat: 14 g
Saturated fat: 7.8 g
Carbohydrates: 30.3 g
Sugars: 5.9 g
Dietary fiber: 4.6 g
Protein: 8.8 g
Cholesterol: 30.4 mg
Sodium: 541.8 mg
Ginger Tomato Soup


Ingredients:
tomatoes, ginger, light soy sauce, chili bean sauce

Directions:
Put the stock in a saucepan and bring to simmering point.
Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.
Tomato Bacon Grilled Cheese
Category: meat-and-poultry
By MISSY189

A yummy meal that you and your kids will love! A simple golden brown grilled cheese sandwich with the twist of bacon and tomato. Hope you enjoy!

Ingredients:
8 slices bacon
¼ cup butter, softened
8 slices white bread
8 slices American cheese
8 slices tomato

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

Yields: 4 servings

Calories: 557
Fat: 38.7 g
Saturated fat: 21.4 g
Carbohydrates: 28.6 g
Sugars: 3.9 g
Dietary fiber: 1.8 g
Protein: 23.8 g
Cholesterol: 104.1 mg
Sodium: 1696.1 mg
Curry Tuna Salad With Water Chestnuts


Ingredients:
lemon juice, tuna in water, sliced water chestnuts, soy sauce, curry

Directions:
Mix dried onion flakes with lemon juice and set aside.
Mix the tuna and water chestnuts.
Add rest of ingredients to the onion flakes to make the dressing, combining well.
Add the dressing to the tuna mixture.
Quick Crab Quiche


Ingredients:
swiss cheese, eggs, dry white wine, dry mustard, dried tarragon leaves

Directions:
Sprinkle crabmeat and cheese into pie shell.
Beat together remaining ingredients.
pout over crabmeat and cheese.
Bake in a preheated 357 degree oven 30-35 minutes until knife inserted in center comes out clean.
Cool 5 minutes before serving.
Strawberry Gingerbread


Ingredients:
fresh strawberries, sugar, sugar, salt, molasses, egg, all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, buttermilk, sugar

Directions:
Chop strawberries, sprinkle with sugar, mix well, cover and refrigerate for an hour.
Grease and flour a 12x8x2 baking dish.
Preheat oven to 350 degrees.
With electric beater, beat together oil, 1 cup sugar, salt and molasses.
Beat in egg.
In separate bowl combine flour, spices and baking soda.
Drain strawberries if any liquid, dredge berries with 2 tablespoons of flour mixture.
Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
Stir in strawberries.
Pour into baking dish.
Sprinkle top with 2 tablespoons sugar.
Bake for 35-40 minutes, until toothpick comes out clean.
Cut into squares and serve warm with butter or whipped cream --  or serve later cold.
Blue Ribbon Burgers


Ingredients:
lean ground beef, Worcestershire sauce, salt, garlic, pepper, cream cheese, blue cheese, mushrooms

Directions:
Mix the meat, worcestershire sauce, garlic, salt& pepper.
Shape the meat into 12 thin patties apprx 4 1/2" across.
Mix the cream cheese& blue cheese.
Top 6 of the patties with the cheese mixture and spread evenly to within 1/2" of the edges Press the mushroom slices into the cheese mixture.
Cover each pattie with one of the remaining patties, seal the edges well, don't have any peek holes Fry the patties or BBQ 4" from heat (Iprefer frying them- fry one side on high until well browned flip turn heat to medium low cover with a lid and continue cooking for apprx 12 minutes] If you are BBQing cook one side flip and contiue cooking total time 10-15 minutes.
Cranberry Glazed Chicken


Ingredients:
flour, seasoning salt, black pepper, garlic powder, chicken pieces, butter, water, brown sugar, vinegar, flour, cinnamon, clove, allspice, salt, cranberries

Directions:
Set oven to 350 degrees.
Butter a large casserole dish.
Combine flour with seasoning salt, pepper and garlic powder.
Coat the chicken pieces in the flour mixture.
Heat butter and oil in a large skillet over medium heat.
Brown the chicken pieces on both sides, then place in the baking dish (do not clean skillet].
In the same skillet with the drippings mix the water, brown sugar, vinegar, 1 tablespoon flour, cinnamon, cloves, allspice and 1/2 teaspoon salt.
Add in cranberries and cook slowly stirring constantly until the cranberry skins pop and the mixture thickens (about 10-15 minutes].
Pour the sauce over the chicken in the baking dish.
Bake for about 45-50 minutes, or until the chicken is cooked.
Instant Pot® Venison Chili
Category: soups-stews-and-chili
By Soup Loving Nicole

Chili is one of my favorite ways to utilize the abundance of ground meat you get with a deer. I like to use my Instant Pot® to eliminate the mess it makes on the stovetop as it simmers. It is also done much quicker. I haven't seen a recipe here so I thought I would share. Top with sour cream, cheese, and onions if desired.

Ingredients:
1 ½ pounds ground venison
1 medium onion, chopped
2  jalapeno peppers, seeded and chopped
2 (15.5 ounce) cans chili beans, undrained
1 (28 ounce) can crushed tomatoes
1 (15.5 ounce) can kidney beans, drained
1 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode. Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 367.5
Fat: 4.7 g
Saturated fat: 1.1 g
Carbohydrates: 50.4 g
Sugars: 5.7 g
Dietary fiber: 14.9 g
Protein: 37.8 g
Cholesterol: 86.2 mg
Sodium: 1037.6 mg
Best Beef Burgers


Ingredients:
shallot, fresh rosemary leaves, fresh coarse ground black pepper, salt, romaine lettuce leaf, tomatoes

Directions:
In a big bowl, blend all the ingredients together, making sure your hands spread the seasoning evenly through the meat.
Shape mixture into 6 patties, 1-inch thick.
Lightly oil the grill or skillet over med-high heat; cook the burgers 6-8 minutes per side for medium; or until desired doneness.
Serve on toasted sesame seed buns with prepared horseradish, romaine lettuce, and sliced tomato.