xiaoxl/recipe_data huggingface dataset:
PHILADELPHIA Marble Brownies
Category: trusted-brands-recipes-and-tips
By Philadelphia

Rich chocolate brownies have found the perfect complement with the addition of a sweet PHILADELPHIA Cream Cheese mixture. Use your favorite brownie mix for a quick and easy elegant dessert.

Ingredients:
1 (19.8 ounce) package brownie mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
⅓ cup sugar
1  egg
½ teaspoon vanilla

Directions:
Heat oven to 350 degrees F. Prepare brownie batter as directed on package; spread into greased 13x9-inch pan. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

Prep time: 20 mins
Total time: 1 hr
Yields: 32 servings

Calories: 106
Fat: 4.8 g
Saturated fat: 1.6 g
Carbohydrates: 15.8 g
Sugars: 2.1 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 13.7 mg
Sodium: 82.9 mg
Slow Cooker Collard Greens
Category: side-dish
By TROMTEZ

Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!

Ingredients:
4 bunches
- rinsed, trimmed and chopped
1 pound ham shanks
4  pickled jalapeno peppers, chopped
½ teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste

Directions:
Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil. As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 30 mins
Yields: 16 servings

Calories: 98.9
Fat: 6.6 g
Saturated fat: 2.1 g
Carbohydrates: 4.2 g
Sugars: 0.3 g
Dietary fiber: 2.6 g
Protein: 6.6 g
Cholesterol: 19.3 mg
Sodium: 81.9 mg
Chicken Tortilla Soup


Ingredients:
black beans, chicken broth, corn, chunky salsa, tortilla chips

Directions:
Combine beans, broth, corn, salsa and chicken in stock pot.  Mix well and simmer for 30 minutes until hot and flavors are well blended.  Top with crumbled tortilla chips and and other desired toppings.
Can also be made in the crock pot for 6 hours on low.
May also garnish with guacamole, shredded cheese or sour cream if desired.
Amish Buttermilk Biscuits
Category: bread
By Yoly

These big, flaky, and tender biscuits are a breeze to make with ingredients you most likely have. Ideal breakfast biscuits or for any meal of the day.

Ingredients:
2 cups flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon white sugar
⅓ cup cold butter, cubed
1 cup buttermilk

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper and spray with nonstick cooking spray. Set aside. Mix flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter. Add buttermilk and stir until just combined. Do not overmix. Place on a floured surface and pat into a circle about 1-inch thick. Cut biscuits using a 3.5-inch biscuit cutter. Arrange 6 biscuits in a circle, 1 in the center, edges touching. Bake in the preheated oven until bottoms are browned and tops are starting to brown, 11 to 14 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 7 biscuits

Calories: 223.4
Fat: 9.4 g
Saturated fat: 5.8 g
Carbohydrates: 29.6 g
Sugars: 2.1 g
Dietary fiber: 1 g
Protein: 4.9 g
Cholesterol: 24.6 mg
Sodium: 589.5 mg
Nuoc Cham (Vietnamese Hot Sauce)


Ingredients:
garlic clove, lime peel, red pepper flakes, lime juice, fish sauce, water, sugar

Directions:
Increase the amount of red pepper flakes to suit taste.
Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar.
Whisk until all ingredients are blended and sugar is dissolved.
Will keep short periods if refrigerated.
Serve: Used on vegetables, meats and fish by the Vietnamese.
My Spicy Baked Ziti


Ingredients:
ziti pasta, olive oil, hot Italian sausage, garlic cloves, onion, tomatoes, tomato paste, chicken broth, dried oregano, dried rosemary, ricotta cheese, dried parsley, egg, parmesan cheese, mozzarella cheese, dried basil

Directions:
Preheat oven to 350.
Cook Ziti according to package directions (al dente is preferred].
In a large skillet, cook the Sausage, Onions and Garlic in Olive Oil until the sausage is browned.
Add Spaghetti Sauce, Tomato, Tomato Paste, Chicken Broth, Rosemary and Oregano.
Reduce heat and simmer for 20 minutes.
Mix Ricotta, Egg, and Parsley in a large bowl.
Mix 1/3 of the sausage mixture with the cooked Ziti pasta.
Place half of the Ziti mixture in a 13x9x2 in baking dish.
In the following order, spread the Ricotta mixture over the Ziti, followed by half of the Parmesan and Mozarella cheeses, and then an additional 1/3 of the sausage mixture.
Then layer the rest of the Ziti, remaining sausage mixture, mozzarella cheese, and Parmesan cheese, finishing with the Basil.
Cover and bake for 20 minutes, then uncover and bake for an additional 10 minutes.
Enjoy!
Double-Decker Burgers


Ingredients:
eggs, onion, Worcestershire sauce, salt, pepper, ground beef, cheddar cheese, mayonnaise, prepared mustard, lettuce, onions, tomatoes

Directions:
In a large bowl, combine the eggs, onion, worcestershire sauce, salt and pepper.  Crumble beef over mixture and mix well.  Shape into 12 thin patties.  Broil 4 inches from the heat for 7-8 minutes on each side or until no longer pink.
In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well.  Spoon 2 tablespoons on each burger.  Return to the broiler just unil cheese softens.  Serve on buns with lettuce, onion and tomato.
Quick Swedish Meatballs


Ingredients:
milk, nutmeg, sour cream

Directions:
Combine the Meatballs, Soup, Milk and Nutmeg in a Large Skillet., Heat to Boiling, Stirring Occasionally., Reduce the Heat, Cover and Simmer for 15 minute., Stir in the Sour Cream, Cover and Heat for 2 or 3 minute more., Sprinkle with Parsley if Desired and Serve Warm.
Almond Butter Blondies


Ingredients:
almond butter, eggs, sea salt, baking soda, chocolate chips

Directions:
In a large bowl, with a hand blender, mix almond butter until creamy., Mix in agave and eggs., Add salt and baking soda., Mix well with hand blender until all ingredients are thoroughly combined., Mix half of the chocodrops into the batter., Pour batter into a well greased 9 x 12 inch pyrex baking dish., Scatter the other half of the chocodrops on top of the batter., Bake at 325 degrees for 35 minutes., Serve.
Carol's Oatmeal Cookies


Ingredients:
shortening, sugar, eggs, vanilla, baking soda, milk, flour, salt, cinnamon, allspice, oatmeal, raisins, pecans

Directions:
Pre-heat oven to 350 degrees.
Cream shortening (I use butter flavored Crisco] and sugar together.
Add eggs and vanilla to mixture.
dissolve baking soda in the milk and add to mixture.
Sift together flour, salt, cinnamon and allspice. Add to sugar mixture.
Add oatmeal, pecans and raisins.
Drop by Tablespoons onto ungreased cookie sheet.
Bake at 350 degrees for 12-15 minute.
Grilled Steak Salad with Asian Dressing
Category: salad
By Joanne Zalapski Samchyk

BBQ steak salad with a sesame-rice vinegar dressing.

Ingredients:
1 (12 ounce) rib eye steak
1 tablespoon soy sauce
1 teaspoon Montreal steak seasoning, or to taste
½  lemon, juiced
2 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons white sugar
½ teaspoon sesame oil
¼ teaspoon garlic powder
2 pinches red pepper flakes
10 leaves romaine lettuce, torn into bite-size pieces
½ large English cucumber, cubed
1  avocado - peeled, pitted, and diced
1  tomato, cut into wedges
1  carrot, grated
4 thin slices  red onion
3 tablespoons toasted sesame seeds

Directions:
Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips. Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 2 servings

Calories: 704.3
Fat: 52.6 g
Saturated fat: 11.6 g
Carbohydrates: 38.9 g
Sugars: 19.6 g
Dietary fiber: 12.2 g
Protein: 26 g
Cholesterol: 60.7 mg
Sodium: 1000.5 mg
Italian Panzanella Bread Salad
Category: salad
By josephinecooks

Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.

Ingredients:
8 ounces country style white bread, cut into 1 inch cubes
3 tablespoons garlic flavored olive oil
½ teaspoon coarse salt
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups red or yellow teardrop tomatoes, halved
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 small red onion, cut into 3/4 inch slices
10  kalamata olives, pitted and halved
⅓ cup basil pesto
¼ cup balsamic vinegar
1 tablespoon minced fresh rosemary
¼ teaspoon black pepper
4 ounces crumbled goat cheese
1 head green or red leaf lettuce
¼ cup toasted pine nuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Toss the bread cubes with the olive oil to evenly coat.  Sprinkle with salt, and toss again.  Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes.  Remove from oven and allow to cool completely. Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl.  In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper.  Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour. To serve, toss the toasted bread cubes and goat cheese with the tomato mixture.  Line a serving platter with a few lettuce leaves.  Shred the remaining lettuce, and mound in the center of the platter.  Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

Prep time: 40 mins
Cook time: 12 mins
Total time: 1 hr 32 mins
Yields: 10 servings

Calories: 263.8
Fat: 15 g
Saturated fat: 4.5 g
Carbohydrates: 24.5 g
Sugars: 2.1 g
Dietary fiber: 3.1 g
Protein: 8.8 g
Cholesterol: 11.6 mg
Sodium: 451.9 mg
Swiss Cheese Tartlets


Ingredients:
bacon, onion, eggs, sour cream, swiss cheese

Directions:
Fry bacon til crisp and set to drain on paper towels., Pour off some of the bacon fat, and add onions., Cook over medium heat until transparent and tender., Combine eggs, sour cream, onion, cheese and a dash of salt and pepper to taste., Crumble cooled bacon or chop in small pieces and add to the mixture., Stir til cheese is melted and pour into shells., Bake at 375 for 20-25 minutes or until golden brown and bubbly., Serve at once or make ahead and reheat.
Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
Category: meat-and-poultry
By Huntmom

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

Ingredients:
6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place bacon on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan. Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour. Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 310.4
Fat: 20.3 g
Saturated fat: 9.8 g
Carbohydrates: 2.4 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 28.2 g
Cholesterol: 130.4 mg
Sodium: 443.3 mg
Hot Spiced Cranberry Cider


Ingredients:
apple cider, cranberry juice cocktail, whole cloves, cinnamon sticks

Directions:
"Combine ingredients in large pot, heat on medium heat until warm -- ."
Black Bean, Spinach and Mushroom Burritos


Ingredients:
bacon, onion, mushroom, fresh spinach, garlic cloves, canned black beans, fresh lemon juice, scallions, monterey jack pepper cheese, cheddar cheese, salt, flour tortillas

Directions:
Cook bacon in heavy skillet, crumble and set aside.
In bacon oil, cook onion and mushrooms over moderate heat, stirring, until golden.
Add spinach and garlic and cook, until wilted.
Stir in water, beans, lemon juice, scallions, pepper jack cheese, cheddar cheese, bacon and salt to taste.
Cook, stirring until cheese is melted.
Heat tortillas in oven at 350 degrees for 10 minutes.
Place a few tablespoons of filling in center of burrito, fold sides and roll.
Place 1/2 enchilada sauce in bottom of a glass pan. Place rolled burritos in pan and place 1/2 enchilada sauce over them.
Cook for 20 minutes or until hot and bubbly.
Apricot Balls


Ingredients:
honey, powdered milk

Directions:
Simmer apricots, juice, and honey for 10 minutes., Add milk powder and nuts to mixture.  Stir and cool., Roll into balls and coat with coconut.  Store in fridge.
Salsa Beef Skillet


Ingredients:
lean ground beef, water, chunky salsa, corn, green onion

Directions:
Brown meat in skillet, drain. Return to skillet.
Stir in water, salsa, and macaroni, bring to a boil. Reduce heat to low; cover.
Simmer 10 minutes or until macaroni is tender, stirring a couple of times.
Add corn, and cheese sauce and cook 2 minutes or until heated through and blended.
Sprinkle with shredded mexican cheese and chopped onion if desired.
Chicken Pot Pie


Ingredients:
butter, olive oil, boneless skinless chicken breasts, onion, celery ribs, carrots, mushrooms, red bell pepper, frozen tiny peas, fat-free chicken broth, skim milk, all-purpose flour, dried thyme, low-fat biscuit mix, eggs, skim milk

Directions:
Preheat oven to 375.
Heat olive oil and butter in dutch oven.  Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes].
Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
Add chicken broth and 3 cups skim milk and bring to a boil.  Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes].
Remove from heat and stir in chopped chicken and frozen peas.  Add salt and pepper to taste.
Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
Combine Bisquick, eggs and milk in small bowl.  Stir until mixed, then pour across top of casserole.
Bake for 20-30 minutes, or until the top is golden brown.
Creamy Shrimp and Crab Bisque
Category: soups-stews-and-chili
By Katrina Berry

A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

Directions:
In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup  half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens. Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 218.5
Fat: 12.1 g
Saturated fat: 7 g
Carbohydrates: 5.9 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 17.2 g
Cholesterol: 110.2 mg
Sodium: 770.6 mg
Jeff's Hot Dog Chili
Category: soups-stews-and-chili
By orion3

A really good chili sauce like I had as a kid. This took me many years to get the ingredients just right. Hope you enjoy.

Ingredients:
1 pound ground beef
⅓ cup water
½ (10 ounce) can tomato sauce
½ cup ketchup
2 ½ teaspoons chili powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar
½ teaspoon onion powder
1 dash Worcestershire sauce

Directions:
Place ground beef in a large saucepan with water and mash the beef with a potato masher to break apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 167.7
Fat: 9.4 g
Saturated fat: 3.6 g
Carbohydrates: 7.5 g
Sugars: 6 g
Dietary fiber: 0.8 g
Protein: 13.6 g
Cholesterol: 47.3 mg
Sodium: 594.7 mg
Old Fashioned Chocolate Pie


Ingredients:
sugar, all-purpose flour, salt, water, butter, margarine, vanilla extract

Directions:
In lge saucepan, combine sugar, cocoa, flour& salt Gradually add water Cook& stir over med.
heat until mixture comes to a boil Cook& stir for 1 minute or until thickened Remove from heat Stir in butter and vanilla Pour into pastry shell Refrigerate for 2-3 hrs.
before slicing Garnish with whipped cream.
Twice Baked Potatoes


Ingredients:
baking potatoes, butter, cream cheese, sharp cheddar cheese, sour cream, kosher salt, black pepper

Directions:
Bake potatoes at 400 for 1 hour or until tender.
When cool enough to handle, cut pototoes in half and scoop out inside, leaving 1/2 in border.
Mash potatoes with all other ingredients.
Spoon or pipe mixture back into potato skins.
Return to oven for 10 minutes, or until tops are slightly browned.
Pintos and Blacks


Ingredients:
pinto beans, black beans, butter, salsa, 2 Texans Craving Salsa Far from Home

Directions:
Soooo easy --, Melt butter in a skillet over medium heat., Add both cans of rinsed beans to skillet. Heat through., Add salsa and heat through again., Serve with your favorite mexican main dish or with chips., Ole!
Mike's Butterscotch Martini


Ingredients:
"vanilla vodka"

Directions:
Add ice, vanilla vodka, and butterscotch schnapps to a cocktail shaker., Shake well for 4 seconds., Strain and pour into a martini glass.
Tastes Like Chick-Fil-A Chicken Salad Sandwich


Ingredients:
celery, sugar, salt, fresh ground pepper, mayonnaise

Directions:
Pull apart the chicken into large chunks and either cut it into a small dice or process in a mini food processor.
Place chicken in a large mixing bowl and add all remaining ingredients (except bread].
Mix well.
Toast your bread of choice and place salad in between toasted bread and serve.
I also like to serve it in a lettuce cup with crackers for a little variety.
Country Frittata


Ingredients:
eggs, black pepper, butter, green pepper, green onions

Directions:
RESERVE 1/4 cup cooking creme. Whisk remaining cooking creme with eggs and black pepper until well blended.
MELT butter in 10-inch ovenproof skillet on medium heat. Add green peppers; cook and stir 5 minute or until crisp-tender. Stir in egg mixture, onions and ham; cover. Cook on medium-low heat 8 to 9 minute or until center is almost set.
HEAT broiler. Uncover frittata; sprinkle with Cheddar. Broil, 6 inches from heat, 2 to 3 minute or center is set and Cheddar is melted. Drizzle with reserved cooking creme.
Pizza Frittata: Prepare as directed, substituting chopped OSCAR MAYER Pepperoni for the ham and KRAFT Shredded Mozzarella Cheese for the Cheddar.
Nutrition Information Per Serving: 230 calories, 18g total fat, 10g saturated fat, 255mg cholesterol, 580mg sodium, 5g carbohydrate, less than 1g dietary fiber, 3g sugars, 12g protein, 20%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 8%DV iron.
Shrimp Scampi Pizza


Ingredients:
dry yeast, granulated sugar, water, olive oil, salt, unbleached flour, garlic, olive oil, romano cheese, large shrimp, garlic, crushed red pepper flakes, dry white wine, butter, fresh parsley, dried parsley

Directions:
For dough:
Dissolve yeast and sugar in water and let stand 10 minutes.
Add oil and salt.
With dough hook mix onlow, adding flour slowly until sot ball forms.
Knead with machine for 3-4 minutes.
Knead by hand on lightly floured surface to a smooth ball.
Place dough in a greased bowl (use olive oil].
Cover and let stand until almost doubled.
While dough is rising, place garlic on a baking sheet, and drizzle 1 tablespoon oil on each bulb.
Roast at 375 degree oven until entire bulb is soft (20 minutes].
Let cool.
Remove cloves from the husks.
Mash garlic into a paste.
Punch down the the dough.
Stretch to fit a well-oiled 15 inch round deep pizza pan.
Let rise 30 minutes.
Preheat oven to 425 degrees.
Brush pizza with olive oil.
Spread with garlci paste and sprinkle with grated cheese.
Bake 20 minutes.
Remove from oven.
While dough is cooking, heat 2 tablespoons oil in frying pan.
Add shrimp and cook 2 minutes.
Remove shrimp.
Add garlic and pepper to pan and cook 30 seconds.
Add wine.
Simmer until wine is reduced to about 1 tablespoon.
Remove from heat.
Whisk in butter 1 tablespoon at a time.
Add parsley.
Arrange shrimp on top of pizza.
Pour sauce over shrimp.
Bake 10-15 minutes, until bottom is light brown.
Let it set for 5 minutes before cutting.