xiaoxl/recipe_data huggingface dataset:
Hot German Potato Salad III
Category: salad
By Tequila

A variation on potato salad - delicious!

Ingredients:
9  potatoes, peeled
6 slices bacon
¾ cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
½ teaspoon celery seed
⅛ teaspoon ground black pepper
¾ cup water
⅓ cup distilled white vinegar

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. Saute onions in bacon drippings until they are golden-brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper.  Add to the sauteed onions and cook and stir until bubbly, then remove from heat.  Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 12 servings

Calories: 205.1
Fat: 6.5 g
Saturated fat: 2.1 g
Carbohydrates: 32.9 g
Sugars: 3.7 g
Dietary fiber: 2.8 g
Protein: 4.3 g
Cholesterol: 9.5 mg
Sodium: 512.4 mg
Pesto Brie Melts


Ingredients:
baguette, sun-dried tomatoes, pesto sauce

Directions:
Slice baguette into 1/4" thick slices., Top with a thin layer of pesto, sliced brie and top with a sun dried tomato., heat in oven at 350 degrees for 7 minutes until brie is slightly melted.
Slow Roast Lamb With Anchovies & Cauliflower Mash


Ingredients:
lamb shoulder, butter, ghee, fresh thyme leaves, anchovies, garlic cloves, sea salt, black pepper, red wine, bay leaves, cauliflower, water, sea salt, unsalted butter, coarse black pepper

Directions:
Preheat the oven to its maximum temperature.
Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!] and black pepper.
Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme.
Season with pepper and pour over the wine, cover with a tight fitting lid and place in the oven.
Turn the heat down immediately to 170C and cook for 3.5 - 4 hours until tender enough to fall apart easily.
Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning.
Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving.
To make the cauliflower:
Chop your cauliflower roughly into medium-sized florets or 5cm chunks.
Place your florets into a large, wide-bottomed pan and add the water.
Cover with a lid and steam over a medium heat until tender.
Remove pan from the heat and add the cauliflower to a food processor.
Add the sea salt, mustard, butter and pepper.
Blend in food processor until thick and creamy.
"After the Opry" Coffee Cake


Ingredients:
self-rising flour, sugar, cream cheese, unsalted butter, milk, lemon zest, egg, pure vanilla extract, powdered sugar, lemon juice, pecans

Directions:
Preheat the oven to 350.
Lightly grease and flour an 8-inch round cake pan and set aside.
In a large bowl, combine the flour, sugar, cream cheese, 4 T butter, milk, zest, egg and extract.
Beat on low speed of an electric mixer until moistened.
Increase the mixer speed to medium and beat 2 minutes longer.
Spread the batter into the prepared pan.
Spoon the raspberry jam by teaspoons over the batter.
Using a knife, swirl the butter over the batter to marbelize.
Bake 25-30 minutes.
Cool slightly.
Meanwhile, make the drizzle by combining the remaining butter, powdered sugar, and lemon juice in a small bowl.
Mix until smooth and drizzle over the warm coffee cake.
Sprinkle with the pecans and serve warm or at room temperature.
Fantastic Creamed Spinach Gratin


Ingredients:
butter, shallots, cayenne pepper, garlic, frozen spinach, cream cheese, full-fat milk, swiss cheese, gruyere cheese, seasoning salt, ground black pepper, ground nutmeg, parmesan cheese

Directions:
Heat oven to 350 degrees F.
Grease a 9-inch baking dish.
Melt butter in a skillet over medium heat.
Add in shallots and cayenne pepper; cook stirring for about 5-6 minutes or until softened but not browned (add in the fresh garlic the last few minutes of cooking].
Hand-squeeze out any excess moisture in the spinach then place in a large bowl.
Add in the shallot/garlic mixture, cream cheese, whipping cream, milk, shredded cheese, seasoned salt, ground black pepper and nutmeg; mix well using a wooden spoon.
Transfer to prepared baking dish.
Sprinkle the top with Parmesan cheese.
At this point you may cover and refrigerate for 24 hours.
Bake uncovered for about 25 minutes or until light golden brown.
Lasagna Surprise


Ingredients:
onion, garlic cloves, ground beef, sausage, ricotta cheese, cottage cheese, frozen chopped spinach, mozzarella cheese, parmesan cheese, eggs

Directions:
In a large pan, cook ground beef/sausage, onion& garlic in oil. Add spaghetti sauce and simmer 15 minutes.
In bowl, mix ricotta, spinach and 1 cup mozarella, all of parmesan and eggs.
In 9x13 baking dish (or smaller dishes as needed], layer 2 cups sauce, half of noodles, half of remaining sauce, all of spinach mixture, half the mozzarella, remaining noodles& sauce.
Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
Uncover, top with remaining mozzarella.
Bake 15 minutes.
Let stand 15 minutes before serving.
**To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
To serve, defrost overnight and then bake at 350F until warmed through, or bake from frozen for 1 hour and a half.
Note: you can also microwave individual servings!
Cube Steak Stew
Category: soups-stews-and-chili
By Joyce

A fast and easy stew for those cold nights when you want comfort food, but don't want to spend a lot of time cooking. It's an old favorite in our family recipe box.

Ingredients:
1 ½ pounds beef cube steak
3 tablespoons all-purpose flour
1 tablespoon olive oil
½ tablespoon butter
1  onion, chopped
1 clove garlic, minced
1 cube beef bouillon, dissolved in 1 cup water
1 (15 ounce) can sliced potatoes, drained
1 (8 ounce) can peas and carrots
1 teaspoon browning sauce
½ teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Cut cube steaks into pieces about 1/2 inch in size.  Sprinkle flour over a plate, and dredge meat in flour. In a large skillet, heat oil and butter over medium high heat.  Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned.  Add more butter if needed. Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes.  It will thicken as it cooks.  Add more water if it gets too thick.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 464.8
Fat: 21.2 g
Saturated fat: 7.7 g
Carbohydrates: 26.8 g
Sugars: 3.2 g
Dietary fiber: 4.6 g
Protein: 41 g
Cholesterol: 107.6 mg
Sodium: 1274.7 mg
Buttermilk Banana Pound Cake


Ingredients:
shortening, sugar, eggs, bananas, buttermilk, vanilla extract, all-purpose flour, baking soda, salt, pecans

Directions:
Beat the shortening at medium speed for 2 minutes or until creamy.
Gradually add the sugar, beating 5 to 7 minutes.
Add the eggs one at a time, beating just until the yellow disappears.
Combine the bananas, buttermilk and vanilla in a medium bowl.
Combine the flour, baking soda and salt together.
Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture.  Mix at low speed after each addition just until blended.
Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean.  Cool in pan for 15 minutes then remove and cool completely on wire rack.
Sanjuana's Pozole (Rich Corn and Pork Soup)


Ingredients:
water, onion, garlic cloves, yellow hominy, dried ancho chiles, tortilla, cabbage, iceberg lettuce, onion

Directions:
In a large pot, add the pork, stock or water, garlic and onions. Sprinkle with salt and pepper. Bring to a boil over medium-high heat, and then reduce the heat to low and simmer until the meat falls off the bone, about 2 hours.
Remove the pot from the heat. Take the pork from the pot and set aside to cool. When cool enough to handle, remove the meat from the bone and shred it with your hands. Strain the stock if desired and put back in the pot. Add the shredded meat.
Meanwhile, in another saucepan, cook the hominy in salted boiling water until very tender, about 1 hour. Strain and add to the posole.
In a bowl, rehydrate the chiles with a ladle of the hot braising liquid for 30 minutes until soft. Puree in a blender and add to the posole. Adjust the seasoning and serve with tortillas and little bowls of your choice of garnishes.
Giardiniera My Way


Ingredients:
zucchini, poblano chiles, orange bell pepper, red onion, banana peppers, cauliflower, carrots, serrano chilies, garlic cloves, kosher salt, olive oil, canola oil, dried oregano, celery seeds, white wine vinegar

Directions:
Place all chopped veggies into large glass bowl., Sprinkle with salt, stir well., Refrigerate for approximately 12 hours., Drain and rinse., Whisk remaining ingredients and add to veggies., Cover and leave at room temperature for 24 hours, stirring occasionally., After 24 hours, I refrigerate in mason jars.
Mozzarella Meatball Sandwiches
Category: uncategorized
By Anonymous

These tempting, hot-from-the-oven sandwiches are ready in a flash with Pepperidge Farm® Mozzarella Garlic Cheese Bread, Prego®  Traditional Italian Sauce and ready-made meatballs.

Ingredients:
1 (11.75 ounce) loaf Pepperidge Farm® Frozen Mozzarella Garlic Cheese Bread
½ cup Prego® Traditional Italian Sauce or Prego® Organic Tomato & Basil Italian Sauce
6 (1 ounce) frozen meatballs

Directions:
Heat the oven to 400 degrees F. Remove the bread from the bag. Place the frozen bread halves, cut-side up, on an ungreased baking sheet. (If the bread halves are frozen together, carefully insert a fork between halves to separate.) Place baking sheet on the middle oven rack. Bake for 10 minutes or until it's hot. Heat the sauce and meatballs in a 2-quart saucepan over low heat. Cook and stir for 20 minutes or until the meatballs are heated through. Place the meatballs onto the bottom bread half. Top with the remaining bread half. Cut into quarters.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 418.3
Fat: 21.2 g
Saturated fat: 9.6 g
Carbohydrates: 38.7 g
Sugars: 5.7 g
Dietary fiber: 2.4 g
Protein: 16.5 g
Cholesterol: 94.8 mg
Sodium: 613.7 mg
Little Taste of Heaven Pancakes


Ingredients:
strawberries, eggs, ricotta cheese, sour cream, white chocolate chips, vanilla, coconut oil, butter, maple syrup

Directions:
With a whisk and a medium bowl blend together the ricotta cheese and sour cream till you have a nice creamy even texture.
Add your strawberries and gently fold in to the cream mix with a wooden spoon.
Next add the pancake mix to the bowl and stir to form a smooth pink batter.
Then combine the eggs, vanilla and chocolate chips.  Mix together for a slightly lumpy consistency.
On a hot griddle or flat grill melt 1 tablespoon of coconut oil.  Pour 3-4 tablespoons of the batter on the grill and wait till bubbles surface and edges become dry.
Flip pancake and repeat till all the batter is used up.  Be sure to use 1 tablespoon of coconut oil between each new batch of pancakes.
Garnish with fresh strawberries and white chocolate chips.  Enjoy hot :].
Mr. Bayley's West Indies Salad


Ingredients:
onion, lump crabmeat, cider vinegar

Directions:
Follow these instructions to the letter!, Spread half of onion over bottom of large bowl., Cover with separated crab lumps., Add the remaining onion., Salt and pepper., Pour oil, vinegar and ice water over all., Cover and marinate 2-12 hours., Toss lightly before serving., Serve as a"salad" on a bed of lettuce or on crackers as an appetizer., Variation: Substitute royal red shrimp for the crabmeat.
Candy Bar Ganache Rice Pudding


Ingredients:
butter, arborio rice, milk, granulated sugar, vanilla bean, heavy cream, icing sugar, honey, salt

Directions:
For the rice pudding:
In a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente.
Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator.
For the ganache:
In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool.
In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator.
For the almond slivers:
Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.
Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours.
Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.
Agave Whipped Cream


Ingredients:
"heavy cream"

Directions:
Place the cream and agave in a large (and if possible deep] bowl.
Whip with a hand blender until stiff peaks form.
Spread over cupcakes or cake.
Serve.
Cappuccino Smoothies


Ingredients:
instant coffee crystals, hot water, vanilla ice cream, milk

Directions:
Combine instant coffee and water in a small mixing bowl until coffee is dissolved.
Place coffee mixture and all other ingredients into a blender.
Process until smooth.
Moqueca De Camarao (Shrimp Stew - Brazil)


Ingredients:
palm oil, onion, garlic cloves, salt, fresh lemon juice, tomatoes, cilantro, black pepper, red cayenne pepper, coconut milk

Directions:
Heat the oil, and stir fry the onion until golden brown., Add the garlic and prawns, stir fry for about 3 minutes., Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk., Simmer for 10 to 15 minutes.
Italian Easter Cookies
Category: world-cuisine
By Kelly

Ice with colored icing and sprinkles if you like.

Ingredients:
½ cup butter
¾ cup white sugar
3  eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup milk
¼ cup vegetable oil
3 ¾ cups all-purpose flour
5 teaspoons baking powder
4 cups confectioners' sugar
½ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons milk
3 drops red food coloring  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy.  Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets. Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing. To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 137.1
Fat: 5.4 g
Saturated fat: 2.7 g
Carbohydrates: 20.8 g
Sugars: 13 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 21.9 mg
Sodium: 83.2 mg
Weight Watchers Sweet Potato Spice Truffles


Ingredients:
sweet potato, dates, quick-cooking oats, dark brown sugar, pumpkin pie spice, unsweetened coconut

Directions:
Preheat oven to 400, line small baking pan with foil.
Prick sweet potato several times with knife and place in prepared pan.
Bake until tender, about 1 hour.
Cut in half lengthwise and let cool completely.
remove flesh and discard peel.
Finely chop almonds in food processor.
Remove and set aside 2 tablespoons of almonds.
Add dates to food processor and puree.
Add sweet potato, 1/3 cup of oats, brown sugar and pie spice and puree.
Scrape potato mixture into small bowl and stir in remaining 1/4 cup of oats.
Cover and refrigerate 2 hours.
Combine reserved 2 tablespoons almonds and coconut on plate.
Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4 inch balls.
Roll in coconut mixture.
Store in covered container in refrigerator up to 4 days.
Serve chilled.
Flubber II (And Windbreakers)


Ingredients:
warm water, warm water

Directions:
In a small bowl, mix together 1/3 cup of warm water and 3 TBSP of Borax.
Stir until dissolved.
In a large bowl, mix together the glue, 2 cups of warm water, and a few drops of liquid watercolor (until desired color is reached].
Slowly pour the Borax mixture into the glue mixture, stirring with your hand.
Lift and stretch the combined mixture until all or most of the liquid is absorbed.
Flubber can be used to make Windbreakers by forcing air pockets out of small round containers (yogurt containers work very well].
Store in an airtight container.
Important:  Flubber will wash out of clothes, but it will not come out of carpet or upholstry.
Honey Ginger Cornish Game Hens Grilled With Cranberry Strawberry


Ingredients:
honey, soy sauce, gingerroot, pear, garlic cloves, strawberry, chicken broth, cranberry juice, heavy cream, onion, allspice, dried thyme, sugar, butter, parsley

Directions:
Thaw hens place in large bowl and set aside.
Take the next 5 ingredients and put in blender or food processor.
Pour mixture over hens, cover with plastic and let marinate in the refrigerator for at least one hour.
About 20 minutes before you take out the hens begin the basting sauce and preheat the grill to about 400 degrees.
First saute onion with butter in a small sauce pan.
Add broth, cranberry sauce, sugar , strawberries and allspice bring to a boil.
Add heavy cream as needed to bring to desired thickness.
Strain the sauce then divide mixture in half.
Sprinkle parsley and thyme on hens before grilling.   I like to place hens directly on the grill to sear them then I move them to a pan to finish (because of grease and drippings].
Use one half of the mixture to brush on hens while grilling to really pop the flavor. I baste around every 15 minutes or so.  Again, do to your preference.
When inside temp reaches 180 degrees the hens are finished usually takes at least 40 minutes.  Use the thermometer it is the most accurate way to cook to perfection.
Warm the other half of the sauce and serve with the hens and your favorite side dish.
Simple Creamy Pumpkin Soup


Ingredients:
pumpkin, coconut milk, vegetable broth, dried sage, dried basil

Directions:
Mix all ingredients in pot and heat through. Serve hot or chilled (I prefer it hot].
Garnish suggestion: Freshly cracked black pepper and a sprig of fresh basil.
Black Forest Cake With Griottines


Ingredients:
eggs, caster sugar, flour, butter, vanilla essence, salt, butter, flour, sour cherries, icing sugar, kirsch, dark chocolate

Directions:
Preheat oven to 190°C (gas mark 6 ½].
Grease and flour three same layer-cake pans of 18 cm Ø.
Break eggs into a bowl. Add sugar, salt and vanilla. Beat using an electric mixer until it becomes foamy and grows threefold.
Sift flour and cocoa together then combine by tablespoonful to the eggs. Melt butter and blend in mixture.
Distribute dough into moulds and spread evenly over the top.
Bake for 15 minutes Check baking by sticking a toothpick into the centre of the cakes. If it comes out clean they are done.
Leave to cool for 5 minutes in moulds before turning them over onto a grid.
Drain Griottines keeping juice aside.
Prepare the cream by add icing sugar and beating to Chantilly. Pour Kirsch in trickle.   Chill.
Prepare mini chocolate curls: scrape edge of chocolate bar over a plate, with a good peeler knife. Be quick to prevent chocolate from melting.  Chill.
Make holes randomly in the cake using a fork and dose with Griottines juice. Place the first cake in the centre of a dish. Spread over ¼ of Chantilly. Garnish with half of Griottines. Set second cake. Garnish in the same way. Carefully set the third cake on the top.
Spread remaining Chantilly with a spatula over the top and edges of cake. Scatter chocolate chips over the whole cake, by lightly driving them into the cream. Serve chilled.
Italian Stuffed Onions


Ingredients:
onions, onions, olive oil flavored cooking spray, butter, garlic cloves, potato, sea salt, fresh ground pepper, thyme, thyme, lemon juice, parmesan cheese, eggs, fresh parsley

Directions:
Preheat oven to 200°C/400°F/6 gas mark.
Cook the onions in plenty of rapidly simmering water for about 15 minutes; drain well, cut in half and scoop out about two-thirds of the centre; chop up the inner section of the onions (or mince them in a mini processor] and place the outer rings on a lightly oiled oven tray.
Melt the butter in a heavy-bottomed, preferably non-stick, pan; add the onion and garlic and briefly sauté them until they are tender; add the grated potato and cook briefly until the potato has softened and started to crisp; sprinkle with salt, ground pepper and thyme, to taste; and add optional, additional herbs (if using].
Add the lemon juice (if using], chopped baby spinach leaves and grated Parmesan and mix well to cool a little.
Then add the eggs and mix until the contents of the pan are well-combined, being careful not to scramble the eggs; check the seasoning and adjust if necessary.
Spoon the mixture into the onion rings, sprinkle with a little extra grated Parmesan and cook in the oven for about 15 minutes or until the tops are golden.
Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat.
Grilled Cornish Game Hens W/Ginger Butter


Ingredients:
green onions, garlic cloves, unsalted butter, fresh ginger, fresh parsley, thyme, salt, fresh ground pepper

Directions:
Combine ingredients and mix until blended.  Insert the ginger butter under the breast skin of each bird. Stuff birds (1 cup each] with a prepared stuffing mix of your choice and truss. Brush birds with olive oil, and salt, pepper and sage to taste. Place birds breast side up on a 350° grill for 25-30 minutes. Turn and continue grilling for 25-30 minutes or until the meat is no longer pink when cut at the bone and/or the temperature is 170° at the thickest part of the breast and thigh.
Bon Appetite.