xiaoxl/recipe_data huggingface dataset:
Gluten-Free Cherry Icebox Cookies


Ingredients:
butter, sugar, eggs, vanilla, potato starch, buckwheat flour

Directions:
Cream the butter and sugar together.
Beat in eggs and vanilla.
Work the flour and chopped cherries into the batter, mixing until well combined and evenly coloured.
If the dough is a little dry, or not pink enough, add a bit of the liquid from the candied cherries.
Roll into logs about 2" in diameter, wrap in plastic wrap and freeze overnight.
When ready to bake, slice logs thinly and place on a greased baking sheet.
Bake in a preheated 375* oven for 6-8 minutes or until nicely browned along the edges.
Enjoy!
Fondue Broth


Ingredients:
bay leaves, garlic cloves, dried parsley, fresh ground pepper, nonfat beef broth, dry white wine, water, water

Directions:
Mix all the ingredients in your fondue pot, and simmer for 1 hour.
When you are ready to start, bring the broth to a boil.
We usually have thinnly sliced beef (Chinese fondue beef], large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
Of course, you can have what ever meat and vegetables you wish.
Guten apetit!
Berta's Chops & Sauerkraut


Ingredients:
brown sugar, onion, sauerkraut

Directions:
Heat oil in large fry pan., Brown pork chops., Remove from pan., Sauté onion until tender., Add sugar and work up all browned stuff in pan., Add sauerkraut and mix well., Put chops on top and cover., Lower heat and simmer until meat is cooked- about 10 minutes.
44 Cordial


Ingredients:
orange, coffee beans, sugar, white rum

Directions:
Poke 44 1 inch slits all over the orange with the tip of a paring knife.  Stuff a coffee bean into each slit.
Put the orange, sugar and rum in a wide mouthed jar with a tight sealing lid.  Place in a cool, dark spot, swirling the jar occasionally, for 44 days.
Remove and discard the orange.  Strain the liqueur through a cheesecloth lined strainer into a clean bottle and store in the refrigerator or freezer.  Serve neat or over ice.
Make Ahead Ham and Cheddar Egg Dish


Ingredients:
ham, cheddar cheese, green onion, milk, dry mustard, eggs, paprika

Directions:
Trim crusts from bread.
Spray a rectangular 13 x 9 x 2 inch baking dish with cooking spray.  Arrange 6 slices of bread in the dish.
Layer ham, cheese and onions on top of the bread.
Cut remaining bread slices diagonally into halves.  Place along the outer rim of the dish, points facing inward.
Beat milk, mustard, pepper sauce and eggs until smooth;  pour evenly over bread.  Sprinkle with paprika.
You can either bake immediately, or cover and refrigerate up to 24 hours.
Heat oven to 300 degrees.  Bake uncovered for about 60 to 70 minutes, until center is set and bread is golden brown.
Let stand 10 minutes before cutting.
Meatloaf Wellington
Category: main-dish
By kristingaddis

Meatloaf with a crescent roll crust.

Ingredients:
2 tablespoons butter
1  onion, chopped
1  egg
1 ½ pounds lean ground beef
½ cup bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon minced garlic
1 pinch parsley flakes, or to taste
1 (8 ounce) package refrigerated crescent rolls
1  egg
1 tablespoon water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet. Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible. Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust. Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 748.2
Fat: 44 g
Saturated fat: 16.9 g
Carbohydrates: 37.8 g
Sugars: 7.5 g
Dietary fiber: 1.7 g
Protein: 46.4 g
Cholesterol: 228.7 mg
Sodium: 1359.4 mg
Easy Oven-Fried Potatoes


Ingredients:
baking potatoes, light mayonnaise

Directions:
Preheat oven to 400 degrees.
Cut potatoes lengthwise into 2-inch strips, about 1/4- to 1/2-inch thick.
Place mayonnaise in large plastic food bag.
Add potatoes; shake and squeeze to coat well.
Arrange potatoes in a single layer on baking sheets, so that they do not touch or overlap.  Sprinkle generously with Old Bay seasoning, to your taste.
Bake in preheated 400 degree oven for 40 minutes, turning once, until golden brown and tender.  Drain on paper towels.
Light Toasted Ravioli ("fried Ravioli)


Ingredients:
character(0]

Directions:
Cook ravioli according to package directions; drain.
Dip each ravioli in dressing and then roll in bread crumbs.
Place on a baking sheet sprayed with cooking spray.
Bake at 350° for 12-15 minutes or until golden brown.
Serve with marinara or pizza sauce.
Nif's Light and Lean Chef's Salad


Ingredients:
romaine lettuce, cherry tomatoes, grape tomatoes, pepper, medium cheddar, ham, egg

Directions:
Put lettuce and tomatoes into a large salad owl. Pour in the first amount of dressing and sprinkle with preferred amount of pepper; mix well.
Divide and place on 2 serving plates.
Arrange half of the cheese, ham, turkey and eggs in rows on each plate of the lettuce mixture. You can sprinkle with a bit more dressing if you want to.
Three Packet Slow Cooker Roast
Category: everyday-cooking
By Kerstin

Simple and Easy Roast that has become a family favorite. Goes great with a side of mashed potatoes or over rice!

Ingredients:
1 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package ranch dressing mix
1 (.75 ounce) packet dry brown gravy mix
1 (3 pound) boneless beef chuck roast

Directions:
Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top. Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 609.9
Fat: 46 g
Saturated fat: 18.5 g
Carbohydrates: 6.1 g
Sugars: 1.7 g
Dietary fiber: 0.1 g
Protein: 39.1 g
Cholesterol: 163.7 mg
Sodium: 1179.7 mg
Spicy Citrus Couscous


Ingredients:
water, lemon peel, fresh lemon juice, Thai red curry paste, salt, curry powder, black pepper, garlic cloves, couscous

Directions:
Place all ingredients, except couscous, in a medium saucepan., Bring to a boil., Gradually stir in couscous., Remove from heat and cover with lid., Let stand 5 minutes., Stir with a fork and serve.
Shoofly Pie V
Category: desserts
By FORDER1

A classic Pennsylvania Dutch pie made with molasses, brown sugar and butter.

Ingredients:
½ cup molasses
1 teaspoon baking soda
1 cup boiling water
1 pinch salt
1 ½ cups all-purpose flour
1 cup brown sugar
¾ cup butter
½ teaspoon ground cinnamon
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, dissolve the soda in the molasses and stir until it foams. Sir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs. Pour 1/3 of the molasses mixture into the unbaked crust. Sprinkle 1/3 of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top. Bake in preheated oven for 30 minutes, or until the crumbs and crust are golden.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 480.3
Fat: 25 g
Saturated fat: 12.8 g
Carbohydrates: 61.4 g
Sugars: 29.1 g
Dietary fiber: 1.5 g
Protein: 4 g
Cholesterol: 45.8 mg
Sodium: 409.9 mg
Potato and Turkey Kielbasa Skillet Dinner #5FIX


Ingredients:
turkey kielbasa, frozen green beans, mushrooms

Directions:
"Brown potatoes and carrots in electric skillet (300-325 degrees], use juice from mushrooms if you need to add liquid – this avoids using oil.  While potatoes are cooking cut sausage into bite size pieces.  Once potato mixture is cooked, add fz green beans, sausage and mushrooms.  Make sure to stir so all ingredients are mixed thoroughly.  Turn skillet down to low or steam.  Put the lid on and vent, steam for 15 minutes or until beans are tender.  Season to taste."
Butternut, Chard & White Bean Soup Pressure Cooker


Ingredients:
olive oil, onion, carrots, celery, fresh rosemary, fresh thyme, dried white beans, pepper, fresh rosemary, garlic cloves, swiss chard leaves, sour cream, crouton

Directions:
In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in
white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method.  Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.
Strawberry Cheesecake Jello Trifle


Ingredients:
graham cracker, mascarpone cheese, vanilla extract, powdered sugar, strawberry, sugar, strawberry Jell-O gelatin dessert, water

Directions:
Spread graham cracker crumbs on the bottom of an 8" round trifle.
dish or glass bowl.
In another bowl, mix mascarpone cheese, vanilla extract, powdered sugar, and jam.
Gently spread cheese mixture on top of graham cracker layer (it will be a thin layer].
Mix strawberries with 1/4 cup of sugar.
Spread strawberries on top of cheese layer.
Pour jello mix and water in a small saucepan, heat to a full boil (stirring as needed].
Remove from heat and let cool for a few minutes.
Pour jello over the strawberry layer (I put a metal spoon in the bowl just to make sure it wasn't too hot for the glass].
Refrigerate overnight or until firm.
Top with whipped cream.
Mom's Goulash in the Microwave
Category: soups-stews-and-chili
By Terry McIntire

There were no microwaves when my mom made this, so she did it on the stove top. She never gave us the recipe and I have discovered it through trial and error. You never forget the taste! I started with a recipe in a microwave cookbook and have adjusted the ingredients over time. If anyone is home when you are cooking, you will have company in the kitchen! Serve with Caesar salad, oven-baked garlic butter French bread and red wine. Microwave temperatures vary, so keep checking to see if these power levels work for you.

Ingredients:
1 (8 ounce) package uncooked elbow macaroni
1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 tablespoon minced garlic
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can tomato sauce
1 tablespoon sugar
1 tablespoon paprika
1 teaspoon dried oregano
¼ teaspoon caraway seed
1 pinch cayenne pepper, or to taste
1 teaspoon salt

Directions:
Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain. Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease. Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended. Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 326.7
Fat: 9.8 g
Saturated fat: 3.6 g
Carbohydrates: 39.2 g
Sugars: 8.3 g
Dietary fiber: 3.9 g
Protein: 19.4 g
Cholesterol: 45.9 mg
Sodium: 802.7 mg
Contest Winner - Twice-Baked Potato Casserole


Ingredients:
potatoes, bacon, sour cream, onion, butter, cheddar cheese

Directions:
Boil potatoes until cooked.
While potatoes are boiling, fry bacon.
Chop fried bacon.
Drain potatoes and place in a large mixing bowl.
Add all other ingredients.
Whip with electric mixer (don't whip until completely smooth - leave some chunks in it; if you whip it too much it will be soupy].
Put whipped potato mixture into a 1 1/2 quart baking dish.
Cover and bake at 350 degrees for 35-40 minutes.
Cucumber Boats With Liver Pate Stuffing


Ingredients:
cucumbers, hard-boiled egg, green onion, fresh dill, salt, pepper, red caviar

Directions:
Wash and dry the cucumbers. Slice each cucumber into equal halves. Remove seeds and reserve. Cut off ends of cucumbers.
In a small bowl, mash hard-boiled egg and liverwurst with a fork.
Add cucumber seeds, green onion, dill and salt and pepper to taste. Mix well.
Fill the hollowed out cucumbers with the mixture and garnish with the optional red caviar.
Caramel Apple Oatmeal Bars


Ingredients:
apples, ground cinnamon, ground cloves, ground nutmeg, plain flour, unsalted butter, light brown sugar, caster sugar, oats, vanilla extract, milk

Directions:
Preheat oven to 350F and grease and line an 8x8 inch square pan.
Place chopped apples into a medium sized bowl. Place cinnamon, nutmeg, cloves and flour into a small bowl and mix together briefly.
Add the spice mix to the apples and toss until the apples are covered, leave to one side.
Make the oat mix: Place butter, sugars, oats and vanilla into a large bowl and rub together until you have a coarse breadcrumb texture - if you have some larger lumps this is fine.
Tip 2/3 of the oat mixture into your lined tin and press into the tin firmly until level.
Sprinkle the apples on top of the oat layer and then add the remaining 1/3 mix of oats on top.
Press the oat mixture until level, having some apples poking through is perfect.
Place in the oven for 30-40 minutes until lightly golden, slightly cracked and the apples are tender when skewered.
Leave to cool in the tin completely before slicing into 9-12 bars.
Place the caramel and milk into a medium bowl and whisk until combined and smooth.
Drizzle or spoon glaze onto cooled bars.
Oatmeal bars will keep in an airtight container, at room temperature for 3 days (apple may go a little soft].
Pork Carnitas


Ingredients:
shortening, chili powder, cumin, salt, black pepper

Directions:
PART 1: Place shortening in pan and heat over medium-low heat until the shortening liquefies.
Remove from the heat and wait 5 minutes, then add the spices (Chili powder, cumin, salt and pepper. Mix well with a wooden spoon and let cool until the mixture becomes solid again.  **Do not refrigerate, the shortening will become too hard to work with later.**.
Once the mixture is cool and solid, lay out a very large piece of aluminium foil.  (enough to wrap around the shoulder at least once].  Place the pork shoulder on the foil and rub all the shortening on to the piece of meat.  Wrap the foil around the meat tight and then turn over and repeat the wrap with another piece of aluminum foil.  Place in baking dish.
Place in refrigerator overnight.
Part 2:  Place the baking dish in the oven with the tightly wrapped meat and turn oven on to 250 degrees F.
Cook at this temperature for 10-12 hours (aprox 1.5 hours per lb of meat cooked].  Internal temperature should be 200 F when finished.
Remove from oven and let sit on the counter for 30 minutes.
Cut open the foil and remove the pork.  There will be a lot of liquid, **DO NOT DISCARD**.
On a cutting board or in the baking dish with all the liquid (foil discarded].  Take two forks and shred the meat, it should be very easy because the meat should already be falling apart.  Place the meat back into the liquid and mix until all the liquid is absorbed into the meat.  This may take a while 30-60 minutes.
Once the meat and liquid are together and the meat is mostly cooled, it can be bagged and refrigerated for up to 3 days or frozen for up to 3 months.  Bag according to meal size.
Part 3: Thaw meat from the freezer or remove from the refrigerator.
Preheat oven to 475-500°F.
Place the pork into a large cast iron skillet and place into the oven for 30 minutes, stirring every 10 minutes.  It should be dark and crispy on the outsides, and smell outstanding.
Serve on corn or flour tortillas, with shredded lettuce (cabbage is traditional], cheese, tomatoes.
German Chocolate Caketini


Ingredients:
Malibu rum, heavy cream, coconut

Directions:
Place dark chocolate liqueur, Malibu rum, caramel and splash of Frangelico into a cocktail shaker. Shake with ice and strain into a prepared martini glass about a half-inch from the rim.
Place chocolate syrup and heavy cream into a tumbler. Shake the ingredients and strain on top of the martini using back of spoon placed closely to the ingredients and against the side of the glass. Pour slowly to layer on top. Lightly sprinkle top with toasted coconut.
Lentil Ham Soup
Category: soups-stews-and-chili
By Arielle Darling

One of my family's go-to recipes for using leftover Christmas ham. Enjoy with crusty French bread.

Ingredients:
1 (32 ounce) carton low-sodium chicken broth
2 cups water
2  carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
1 cup dried lentils
2 cloves garlic, minced
2 tablespoons red wine vinegar
1 ½ cups cubed fully cooked ham
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes. Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 177.9
Fat: 5.4 g
Saturated fat: 1.9 g
Carbohydrates: 19.4 g
Sugars: 2.7 g
Dietary fiber: 8.4 g
Protein: 13 g
Cholesterol: 16.1 mg
Sodium: 693.8 mg
Warm Berry Compote
Category: desserts
By cupcakeproject

Cook frozen berries with orange juice in your slow cooker for a yummy dessert by itself or over ice cream.

Ingredients:
6 cups frozen mixed berries
½ cup white sugar
1 ½ teaspoons finely grated orange zest
¼ cup orange juice
2 tablespoons cornstarch
2 tablespoons water

Directions:
Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours. Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.

Prep time: 10 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 139.8
Fat: 0.5 g
Carbohydrates: 37.3 g
Sugars: 28.5 g
Dietary fiber: 4.1 g
Protein: 1.1 g
Sodium: 0.4 mg
Chopped Steak
Category: everyday-cooking
By Chris

You won't need ketchup or mustard! This savory blend of spices will be enough for any person. This may even make you forget you're eating ground beef. Serve with a light gravy, garlic mashed potato and veg of your choice. I like Italian green beans.

Ingredients:
1 ½ pounds lean ground beef
2 tablespoons sea salt
1 tablespoon coarsely ground black pepper
2 teaspoons garlic powder
1 teaspoon dried rosemary
1 teaspoon mustard
½ teaspoon ground paprika
½ teaspoon dill weed
½ large white onion, finely chopped
1  egg, beaten
1 tablespoon Worcestershire sauce
¾ cup finely crushed unsalted saltine crackers

Directions:
Place ground beef into a large bowl and break into smaller pieces. Cover with salt, black pepper, garlic powder, rosemary, mustard, paprika, and dill weed; knead thoroughly. Knead in onion, egg, and Worcestershire sauce. Mix in crackers until thoroughly incorporated. Shape beef mixture into 5-ounce, 1/2-inch thick patties. Preheat a grill pan over medium heat. Grill patties until an instant-read thermometer into the center reads 165 degrees F (74 degrees C), 5 to 7 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 patties

Calories: 422.4
Fat: 23.7 g
Saturated fat: 8.9 g
Carbohydrates: 14.6 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 35.8 g
Cholesterol: 157.9 mg
Sodium: 2918.6 mg
Callaloo (Real Trini Style)...caribbean


Ingredients:
okra, chives, onion, thyme, celery, garlic clove, pimentos, coconut milk, sugar, salt

Directions:
Separate leaves from stems. Thoroughly wash leaves and strip the stems.  Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
Add all the ingredients into a medium pot over medium heat.  Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
Taste and season with salt & pepper if necessary.
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients.  If not add a little warm water to bring to a soup consistency.
Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
Using a hand blender, blend the callaloo until all the ingredients are pureed.
Store in a clean pot with pork tails and reheat before serving.
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.
Homemade Arepas
Category: bread
By Chef John

It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

Ingredients:
2 ½ cups lukewarm water
1 teaspoon salt
2 cups pre-cooked white corn meal (such as P.A.N.®)
¼ cup vegetable oil, or as needed

Directions:
Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough. Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick. Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle. Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 arepas

Calories: 95.5
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 20 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Sodium: 292.9 mg
Oven-Baked Teriyaki or Thai Wonton Chips


Ingredients:
honey, Thai red curry paste, lime juice

Directions:
For the teriyaki chips.
Set oven to 400 desgrees.
Line a large baking sheet with parchment paper.
For the teriyaki chips; in a medium bowl combine/whisk together the teriyaki sauce, honey and peanut oil until well blended.
Cut the egg roll wrappers into thirds.
Brush one side with the teriyaki mixture.
Turn over and brush the mixture on the other side.
Place on the baking sheet.
Bake for about 15 minutes, or until golden, checking continuously to make sure the chips do not overcook.
When the chips are golden remove from the oven and place on a wire rack to allow them to crisp even more.
For the Thai chips; mix together the Thai curry paste, lime juice and oil until well combined.
Follow the same instructions as for the teriyaki chips.