xiaoxl/recipe_data huggingface dataset:
Creamy Vegetable Cheese Bake


Ingredients:
butter, all-purpose flour, salt, pepper, cayenne pepper, garlic, half-and-half, milk, sharp cheddar cheese, parmesan cheese, nutritional yeast, cauliflower, broccoli, peas, green onion

Directions:
In large skillet or stock pot, melt butter over medium high heat.
Add flour and mix until a smooth roux is formed.
Cook and stir roux continuously for 2 minutes.
Add in salt, pepper, cayenne pepper, garlic and nutritional yeast. Stir to combine.
Add half-and-half and milk.
Cook and stir continuously until mixture is thickened (8-10 minutes].
Add in sharp cheddar and stir until melted and well mixed.
Remove skillet or pot from burner.
Mix all vegetables into the sauce and stir until fully coated; transfer to greased 13x9 inch casserole dish.
Sprinkle generously with parmesan cheese.
Bake at 350° for 20 to 30 minutes, or until bubbling around the edges and browned on top.
Apple and Squash Soup


Ingredients:
extra virgin olive oil, sweet onion, garlic cloves, curry powder, ground cumin, cayenne pepper, chicken broth, vegetable broth, water, tart apple, salt, white pepper

Directions:
In a large pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
Add squash, chicken broth, water, apples and salt and pepper. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.
Remove from heat and stir in light cream.
Puree mixture in a blender or food processor, in batches and return to pot to heat through.
Serve.
Rotisserie-Style Oven Baked Chicken


Ingredients:
whole chicken, limes, head of garlic

Directions:
Put all ingredients in a bowl or plastic bag. Marinate 4 to 6 hours in refrigerator, rotating chicken several times.
Remove from refrigerator. Place chicken on a broiler pan, skin-side up.
Bake at 350* for 30 to 40 minutes.
Turn oven up and broil for 10 to 15 minutes until skin is blackened.
Cool 10 to 15 minutes and serve.
German Chocolate Tres Leches


Ingredients:
sweetened condensed milk, evaporated milk, heavy whipping cream, rum, confectioners' sugar, flaked coconut, pecans

Directions:
Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack.
Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 inches apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.
Agave Julep


Ingredients:
mint leaves, fresh lime juice, lime wedge, mint sprig

Directions:
"Muddle the mint leaves with the sugar syrup in a highball glass.  Add the tequila and lime juice, fill the glass with crushed ice, and stir vigorously to mix.  Decorate with a lime wedge and a mint sprig."
Quick and Easy Broccoli Soup


Ingredients:
unsalted butter, olive oil, onion, garlic, fresh garlic, russet potatoes, dried thyme leaves, kosher salt, homemade chicken broth, low sodium chicken broth, fresh ground black pepper

Directions:
Melt the butter in a medium saucepan, over medium heat.
Add the onion and garlic and cook until translucent, about 5 minutes.
Add the potatoes, thyme, salt, and broth and bring to a boil.
Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
Add the broccoli with cheese sauce.
Simmer another 5-10 minutes.
Puree the soup in batches in a blender or with an immersion blender.
I like mine a little bit more chunky so I use
a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
Bring to a simmer, taste, and season with salt
and pepper.
Enjoy!
Loaded Baked Red Mashed Potatoes


Ingredients:
butter, milk, sour cream, fresh parsley, garlic powder, black pepper, salt, basil, sharp cheddar cheese, bacon, green onions

Directions:
Cook bacon until crispy, place on paper towel to soak up grease, wait until cool.
Chop bacon into approximately 1/3 inch pieces and set aside for later.
Clean and cut red potatoes into 1/2 inch to 2/3 inch cubes (leave skin on].
Boil potatoes until cubes are easily mashed. (Test a couple cubes with a spoon or finger].
Lightly mash in a large bowl (Avoid over mashing! Red potatoes can become gooey] and set aside for later.
Preheat oven for 350.
In a small mixing bowl put: sour cream, milk, parsley, garlic powder, black pepper, salt, and basil.
Stir until smooth/blended well.
Fold mixture into mashed potatoes.
Spoon potatoes evenly into a glass baking dish.
Take the strips of sharp cheddar and make a loose basket weave pattern on top of the potatoes.
Sprinkle the chopped bacon on top of the potatoes with cheese.
Sprinkle the sliced green onions on top.
Bake for 15 minutes at 350.
Aussie Cold & Flu Remedy


Ingredients:
lemon, sugar, honey, boiling water

Directions:
Cut the lemon in half& squeeze all the juice into a mug- chunks& all., Add the sugar& honey., Fill the mug with boiling water& stir to dissolve., Take two parecetomol tablets& sip the drink until it's all gone.
Gramma's Fudge Cake


Ingredients:
butter, margarine, eggs, sugar, vanilla, flour, baking powder, walnuts, butter, margarine, water, icing sugar, vanilla

Directions:
Mix together eggs, butter, sugar and vanilla., Add flour, cocoa and bakingg powder., Add walnuts., Bake in lightly greased 8x8 pan at 350F for 25-30 minutes., Icing: Mix all ingredients together until smooth., Spread over cake when cooled.
Healthy Nut Bars


Ingredients:
rolled oats, sesame seeds, flaked coconut, toasted hazelnuts, dried figs, dates, golden syrup, honey, tahini, dark chocolate, dark chocolate

Directions:
Lightly warm all the ingredients.
Mix all other ingredients together in a bowl except the honey, golden syrup, tahini and the LSA.
Add the honey, syrup, tahini and mix well together.
Add 1/3 cup of the LSA and as much more to 1/2 cup as required to bind the mixture together then spread onto a tray lined with baking paper.
Spread evenly and allow to set (20 mins in the fridge should do it]. Warming the honey/golden syrup a little enables them to combine more easily and the LSA helps to bind the mixture.
Cut into bars and eat just as they are or coat in chocolate.
Chocolate dip: Melt 400g chocolate in a bowl over a water bath until the temperature of the chocolate mass is 43C, remove from water bath & fold in the 200g grated chocolate which should lower temp to 35C as it melts. The chocolate is now tempered and ready to use.(There is a 2-3 degree C window of variation working with chocolate.].
***If your palate is more savoury try 3/4 cup tahini & ¾ cup of honey & omit the golden syrup.
Italian “Drunken” Noodles With Spicy Italian Sausage


Ingredients:
olive oil, onion, salt, cracked black pepper, red bell pepper, yellow bell pepper, orange bell pepper, garlic cloves, white wine, diced tomatoes with juice, flat leaf parsley, fresh basil leaf, pappardelle pasta

Directions:
-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky], allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary]; once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
Alligator Sausage & Crawfish Casserole


Ingredients:
alligator sausage, crayfish tail, smoked sausage, converted rice, tomatoes and green chilies, green onion, mushroom, garlic, bay leaves, black pepper, butter, margarine

Directions:
Mix alligator sausage with remaining ingredients.
Place in a covered casserole or pan and cook in preheated 350 degree oven for 1 hour.
After 30 minutes, stir well and continue cooking for the remaining time.
Let cool, uncovered, for a few minutes and serve.
Navajo Fry Bread Tacos


Ingredients:
all-purpose flour, baking powder, salt, warm water, black beans, green chili salsa, ground beef

Directions:
Fry Bread: mix all dry ingredients thoroughly, slowly add (warm] water and mix until you get a thick pizza type dough. Keep extra flour on hand and add if its too sticky or wet. Once you have the pizza type dough consistency let it set and rise for approximately 20-minutes. Make a basrball sized ball in your hand. Lay on a floured surface and roll forward and back a couple times then flip and repeat. Flop back and forth in hand like a pizza stretching it out evenly. Lay on counter and pinch a hole out in the center. Put in fry oil and cook until golden brown flipping it over on both sides. Lay on cooling rack to cool.
Taco:
Fry meat and add taco season as directed. Place both cans of beans and chili salsa in pot mix and cook until warmed. Place fry bread on plate, add bean mix, meat, and your favorite toppings (lettuce, tomatoes, onion, cheese, sour-cream, etc.]. Enjoy!
Jordan Marsh Fresh Blueberry Muffins


Ingredients:
margarine, unsalted butter, sugar, eggs, skim milk, baking powder, salt, all-purpose flour, fresh blueberries, demerara sugar

Directions:
Preheat oven to 375 F and line 12-18 cupcake tins with paper liners.  These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
Cream together the butter and sugar until fluffy.
Add eggs, one at a time, until well blended.
Mix together flour, baking powder, and salt.
Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
Portion into the prepared tins using an ice cream scooper or ladle.
Sprinkle the extra sugar on top and bake for 25-30 minutes.
Cool 30 minutes before removing from the pan.
Chocolate Strawberry Clean out the Fridge Smoothie


Ingredients:
frozen strawberries, cocoa powder, Splenda sugar substitute

Directions:
"Place all ingredients in the blender.  Combine into well mixed."
Out of This World Garlic - Onion Bread Machine Buns


Ingredients:
sugar, salt, instant yeast, water, sour cream, bread machine flour, egg, garlic, onion, onion powder, garlic powder, egg, sesame seeds, poppy seed

Directions:
Preheat oven to 350°F degrees., Add first 7 ingredients in order to bread machine., Use dough cycle., When dough is almost mixed, add next 4 ingredients., Run through dough cycle., Lightly flour board and turn out dough onto board., Cut into 12 pieces, shaping into buns., Place on a greased cookie sheet., Cover and let rise until doubled, about 20-25 minutes., Brush with beaten egg and sprinkle with sesame or poppy seeds., Bake at 350°F for 15-20 minutes until golden brown., Cool on cooling rack.
Maple Snow


Ingredients:
"maple syrup"

Directions:
Let your kids go outside and fill a bowl with snow (Preferably clean snow] :].
Drizzle maple syrup over the snow and give them a spoon.  It's a really yummy treat that I'm sure they won't forget.  I'm all grown up and will never forget "Maple Snow"!
Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese


Ingredients:
sun-dried tomato, boiling water, chicken breasts, light boursin cheese, green onions, fresh ground pepper, extra virgin olive oil, paprika, kosher salt

Directions:
Preheat oven to 400°F.
Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
Mix boursin cheese with scallions and set aside.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
Sprinkle the breasts with  paprika, 1/4 teaspoon salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.
Ultimate Grilled Steak


Ingredients:
garlic cloves, dried oregano leaves

Directions:
MIX steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 minute to marinate.
PREHEAT grill to medium-high heat. Drain steak; discard marinade.
GRILL steak 4 to 5 minute on each side or until medium doneness (160°F.] Serve drizzled with reserved 1/4 cup dressing mixture.
Hound Dog Chili Sauce


Ingredients:
ground beef, onions, ketchup, water, Worcestershire sauce, chili powder, pepper, cayenne pepper

Directions:
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink.
Drain.
Stir in ketchup, water, Worcestershire sauce, chili powder, pepper and cayenne.
Bring to a boil.
Reduce heat and simmer uncovered for 5 minutes or until mix reaches desired thickness.
Place hotdogs in buns and top each with about 2 T. beef mix.
Strawberry Vinaigrette


Ingredients:
strawberry, olive oil, thyme, fennel seed

Directions:
Place all ingredients into blender. Blend until well combined and smooth., Use as dressing on salad or sandwich.
Spicy Garlic Olives


Ingredients:
pitted ripe olives, garlic, olive oil

Directions:
Place olives in pint jar.  Add garlic and chili paste. Fill jar with enough oil to cover olives.
Close jar lid tightly.  Shake gently to distribute  seasonings.
Refrigerate at least two days before serving.
Lamb Burgers


Ingredients:
ground lamb, garlic cloves, ketchup, egg, scallions, English cucumber, kosher salt, baby arugula, feta

Directions:
In a large bowl, combine the ground lamb, garlic, King Knish Five Spice(y] Ketchup, egg, scallions, and a good pinch of salt. Using your hands, mix until well combined. Form into the size of a large meatball then pat down into a patty (about 2 inches in diameter].
Heat a large non-stick pan over medium-high heat. Cook lamb burgers for about 5 minutes on the first side, flip, then cook for another 3 to  4 minutes for medium. Remove from pan and set aside on a plate.
In a small bowl combine the shredded cucumber, arugula, and feta. Toss lightly and set aside.
To assemble, split open a pita pocket and add spread a small spoonful of yogurt on one side. Tuck in two or three of the lamb burgers followed by as much of the arugula-cucumber-feta mixture as desired. Enjoy!
Goldfish Checkerboard Sandwiches


Ingredients:
"crunchy peanut butter"

Directions:
Spread the white bread with peanut butter., Spread the whole wheat bread with jelly., Put the two pieces of bread together., Cut sandwich into quarters. Turn over 2 quarters., Place back together on plate to resemble checkerboard., Top each quarter with 1 Goldfish cracker., Serves 1.
Healthy Heart Muffins


Ingredients:
skim milk, low-fat yogurt, applesauce, flour, rolled oats, baking powder, cinnamon, raisins

Directions:
Beat egg whites lightly., add milk, yoghurt and apple sauce., In a separate bowl combine dry ingredients and dried fruit., Add liquid to dry ingredients, combine with care., Spoon into muffin tins., Bake 180 C for 20 minutes.
Glazed Hidden Valley® Ham


Ingredients:
golden brown sugar, yellow mustard, honey, spiral cut ham

Directions:
Preheat oven to 350ºF.
In a medium bowl, whisk together Ranch dressing, Ranch seasoning mix, brown sugar, mustard, honey and orange juice. Mix well.
Roll out enough heavy duty aluminum foil to tightly enclose ham. Place ham on heavy duty aluminum foil. Spread half the Ranch glaze over ham, allowing the glaze to sink between the spiral cuts. Tightly wrap the ham in the foil and place in a roasting pan.
Bake for 2½ hours.
Remove the ham from the oven. Using caution and tongs, peel back the aluminum foil from the top, leaving the foil around the sides of the ham. Spread the remaining glaze over the ham.
Return ham to the oven uncovered for 20 more minutes or until glaze is golden. The ham should have an internal temperature of 140ºF.
Let rest covered for 15 minutes before slicing and serving.
When serving, pass extra meat juices in a gravy boat for a creamier flavor.
Tip: Serve extra bottled Ranch on the side for dipping.
For a sweet & spicy version, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch dressing and pineapple juice for the orange juice. Garnish with pineapple slices.
Super Duper Slow Cooker Beef Stroganoff
Category: everyday-cooking
By cwmom98

A super-easy stroganoff with little-to-no fuss. It smells wonderful and is tasty like no other stroganoff you've had before thanks to the addition of cream cheese along with the sour cream. Of course, serve over hot, buttered flat noodles. Try it, and your taste buds will thank you!

Ingredients:
1 ½ pounds cubed beef stew meat
salt and ground black pepper to taste
1  onion, chopped
1 (10.75 ounce) can  condensed cream of mushroom soup
¼ cup water
1 tablespoon dried chives
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 cube beef bouillon
½ cup red wine
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 (8 ounce) container sour cream
1 (8 ounce) package sliced fresh mushrooms
4 ounces cream cheese
½ cup chopped fresh parsley

Directions:
Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon. Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker. Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 7 hrs 15 mins
Yields: 6 servings

Calories: 393.6
Fat: 24.2 g
Saturated fat: 12.3 g
Carbohydrates: 14.3 g
Sugars: 3.6 g
Dietary fiber: 1.3 g
Protein: 26.3 g
Cholesterol: 97.4 mg
Sodium: 655.1 mg
Glazed Tofu Sandwiches With Jicama Slaw


Ingredients:
extra firm tofu, ketchup, soy sauce, fresh lime juice, sugar, garlic cloves, fish sauce, jicama, carrots, cilantro, mint, olive oil, mayonnaise

Directions:
Place the tofu on a work surface and top with a cookie sheet and 2 or 3 heavy cans or pans. Let stand for about 1 hour, or until tofu is very firm and liquid has been pressed out. Pat the toful dry.
In a small bowl, whisk the jalapeno jelly with the ketchup,soy sauce, sesame oil and 1 tbls. lime juice.
In a large bowl, mix sugar with garlic and minced jalapeno. Using the side of a spoon, mash the mixture to a paste. Add the fish sauce and remaining 1 tbls. of lime juice. Stir in the jicama, carrots, cilatro and mint.
Light a grill or turn on the broiler. Brush the tofu and the cut sides of the rolls with the olive oil. Lightly grill(or broil] the rolls, about 2 minutes. Grill or broil the tofu until lightly charred, about 8-10 minutes. Brush on the jalapeno jelly glaze and grill(or broil], turning and brushing until nicely glazed, 2 to 3 minutes longer.
Spread a thin layer of mayonnaise on both halves of each kaiser roll. Mound the jicama slaw on the rolls and top with the tofu steaks. Colse the sandwiches, cut in half and serve! Enjoy!
Spent Grain Cheddar Scones


Ingredients:
wheat flour, baking powder, honey, salt, pepper, unsalted butter, buttermilk, egg

Directions:
Preheat oven to 400°F., Mix wheat, baking powder, salt and pepper., Mix in spent grain, honey, cheddar and cut in butter., Mix in buttermilk and egg., Pat or roll & cut into scones and bake 20 minutes.
Sweet Summer Pasta


Ingredients:
pasta, shrimp, asparagus, fresh corn kernels, garlic cloves, fresh tomatoes, olive oil, heavy cream, parmigiano-reggiano cheese

Directions:
Bring a large stock pot of water to boil, add ample salt (salty like ocean water - this matters in this recipe because a lot of the ingredients are naturally sweet and you need a balance]. Add pasta, stir quickly to prevent sticking.
Meanwhile, heat a large skillet over medium heat. Add approximately 1 tbs olive oil. Saute garlic briefly, then add asparagus. Splash with a bit of pasta cooking water to steam asparagus slightly. Add corn and saute briefly. Salt and pepper.
Drain pasta, reserving 1/2 cup cooking liquid. Add shrimp and pasta to skillet. Add pasta cooking water and cream. Simmer on medium heat, tossing, just until sauce is thickened. Add tomatoes and toss briefly. Salt and pepper to taste - add freshly grated Parmesan cheese if desired. Serve immediately with a crisp green salad and a chilled white wine.
Sassy Tailgate Sandwiches
Category: trusted-brands-recipes-and-tips
By Philadelphia

From Real Women of Philadelphia 2010 Host Caryn Ross:  Hawaiian bread rolls provide a subtly sweet contrast to the savory flavors of ham and PHILADELPHIA Chive and Onion Cream Cheese. The sandwiches are melt-in-your-mouth good after they come out of the oven.

Ingredients:
1 (12 count) package Hawaiian bread rolls
1 pound shaved Black Forest ham
12 slices Gruyere cheese
1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
½ cup butter, melted
1 tablespoon Worcestershire sauce
½ tablespoon dried minced onion
¼ cup grated Parmesan cheese

Directions:
Cut all rolls in half. Place roll bottoms in 9x13-inch pan. Place equal amounts of ham on each roll bottom. Top with Gruyere. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.) Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

Prep time: 35 mins
Total time: 1 hr
Yields: 12 servings

Calories: 585.4
Fat: 26.6 g
Saturated fat: 19.6 g
Carbohydrates: 44.7 g
Sugars: 1 g
Dietary fiber: 2.5 g
Protein: 30.8 g
Cholesterol: 137.9 mg
Sodium: 993.6 mg