xiaoxl/recipe_data huggingface dataset:
Addictive Texas Trash
Category: appetizers-and-snacks
By N2family

I make this as yearly tradition at holiday time in my home. I also make a batch of this to send to my brother for his care package that I send him when he is deployed. I will warn you, it is very spicy and addictive. There should be a 12 step recovery program for this stuff.

Ingredients:
1 (14 ounce) package bite-size corn square cereal (such as Corn Chex®)
1 (14 ounce) package crispy rice cereal squares (such as Rice Chex ®)
1 (14 ounce) package bite-size wheat square cereal (such as Wheat Chex®)
1 (8.9 ounce) box toasted oat cereal rings (such as Cheerios®)
3 cups salted mixed nuts
1 (15 ounce) package mini pretzel twists
2 (6 ounce) packages goldfish crackers
1 (12 ounce) package sesame snack sticks  (Optional)
1 cup warm (liquid) bacon drippings
1 cup unsalted butter, melted
¼ cup Worcestershire sauce
2 tablespoons monosodium glutamate (MSG)
2 tablespoons liquid smoke flavoring
1 tablespoon cayenne pepper
4 teaspoons seasoned salt
4 teaspoons chili powder
4 teaspoons garlic powder
4 teaspoons hot pepper sauce (such as Tabasco®)

Directions:
Preheat oven to 250 degrees F (120 degrees C). Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal. Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined. Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal. Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 3 hrs 30 mins
Yields: 48 servings

Calories: 354.9
Fat: 18.6 g
Saturated fat: 5.8 g
Carbohydrates: 42.3 g
Sugars: 3.3 g
Dietary fiber: 3.5 g
Protein: 6.4 g
Cholesterol: 14.9 mg
Sodium: 790.4 mg
Hurricane Cocktail


Ingredients:
light rum, passion fruit juice, fresh lime juice

Directions:
"Shake with ice and serve in a hurricane glass."
Otoro's Ultimate Sausage Gravy


Ingredients:
breakfast sausage, onion, all-purpose flour, milk, fresh coarse ground black pepper

Directions:
Heat a 10" to 12" skillet over medium high heat and add sausage.
Break up sausage with a wooden spoon. Add onion after a minute or two.
Once the sausage is cooked, use a teaspoon to heavily dust the sausage with flour.
Stir to incorporate the flour, you want it to coat the sausage and soak up the grease.
Once the flour has turned a very light brown (about 2-3 minutes] add the milk and bring to a boil.
Turn the heat down to medium and continue to stir, it should thicken up quite quickly. If the gravy seems to thick, add more milk.
Add the hot pepper sauce (I like Frank's] and 8-10 grinds of coarse black pepper. Stir and serve immediately. Bon Appetito.
Udon Salad


Ingredients:
udon noodles, fresh chives, red onion, avocados, cherry tomatoes, grape tomatoes, light olive oil, seasoned rice vinegar, mirin, lime juice, wasabi

Directions:
Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
Rinse under cold water, drain.
Toss noodles with sprouts, chives, onions, avocados, tomatoes and combined remaining ingredients.
Pig 'n' Shrooms (Pork Medallions With Mushroom Sauce)


Ingredients:
heavy cream, red onion, garlic clove, fresh rosemary, olive oil, butter

Directions:
Clean up the pork tenderloin as much as possible, removing membranes and fat. Slice into 1 1/2-inch thick slices and slice these almost in half, butterflying them. You should have about 5 steaks.
Fry the sliced mushrooms in 1/2 tbsp olive oil until they're dark and crisp.  (Place in single layer and don’t stir for first 2 minutes.] Set aside, but do not clean the pan.
Mix the sliced onions with the minced garlic. Sprinkle some salt and pepper on the pork steaks, then fry them in the mushroom pan in 1/2 tbsp of olive oil and 1 tbsp of butter on high heat, about 4 minutes per side, until they're nicely browned.
Move to a plate; cover with foil.
Add another 1/2 tbsp of butter to the pan and fry the onions and garlic briefly on high heat until they start to brown.
Then add the cream to deglaze, and add the mushrooms and rosemary. Let the sauce reduce on high heat until it's very thick. Add juice from the pork steaks towards the end, stir, then add the pork to the pan to heat. Eat while on the treadmill.
Banana Split


Ingredients:
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Directions:
"Serve in a tall stemmed mug topped with whipped cream and cherry."
Sesame Ginger Broccoli


Ingredients:
soy sauce, green onions, sesame seeds, brown sugar, fresh ginger, garlic clove, crushed red pepper flakes, fresh broccoli florets

Directions:
Stir the first 7 ingredients together.
Heat oil in wok over medium-high heat.
Add broccoli and stir-fry 3-5 minutes or until crisp-tender, stir in soy sauce mixture until thoroughly heated, coating well.
Pani Puri


Ingredients:
peas, ground turmeric, baking soda, red chili powder, fresh cilantro, potato, chat masala, lemon juice, tamarind paste, chat masala, sugar, cumin powder, mint powder, red chili powder, salt, semolina flour, whole wheat flour, salt

Directions:
For the filling:
Soak the peas in water overnight, and then drain. Put the peas in a pot with the turmeric and baking soda and add enough water to just cover the peas. Bring the mixture to a boil, and then reduce to a simmer and cook until the peas are soft. Sprinkle with salt, black pepper and red chili powder. Let the peas cool to room temperature.
Mix the peas with the cilantro and potatoes and a generous amount of chaat masala in a bowl. Your filling is ready.
For the pani:
Mix the lemon juice, tamarind, masala, sugar, cumin powder, mint powder, sprinkle of chili powder and salt in a bowl with 4 cups tap water. Pour the pani into a glass jar and refrigerate.
For the puri:
Mix together the sooji, wheat flour and salt in a bowl. Add enough water to make a soft dough. Cover and let it sit for about 30 minutes. Meanwhile, pour 1 inch of oil into a large deep skillet or wok. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Roll the dough into approximately 1 1/4-inch-diameter discs. Slip the discs into the hot oil one at a time, working in batches, flipping them with a slotted spoon as they puff up until light brown. Drain on a paper-towel-lined-tray and let cool. They will continue to crisp as they cool.
To serve, put 6 to 8 puris on each plate with separate bowls of filling and pani on the side. Provide a small spoon. Lightly tap the top of a puri with the tip of the spoon handle to break and make a small hole wide enough to fill it. Fill the puri halfway with some filling, then spoon the pani into it and pop it into your mouth. Repeat with the remaining puri, filling and pani. Enjoy the delicacy of the pani puri.
Homemade Mongolian Beef


Ingredients:
cooking wine, baking soda, sea salt, black pepper, cornstarch, canola oil, ginger, garlic, green onions, cooked white rice, sesame seeds, low sodium beef broth, brown sugar, low sodium soy sauce, hoisin sauce, cornstarch

Directions:
Place beef strips in a large bowl and add Shaoxing wine, baking soda, salt and pepper; stir to coat and let it sit for 30 minutes.
Meanwhile make the sauce; in a medium bowl, combine beef broth, brown sugar, soy sauce, hoisin sauce and cornstarch. Whisk well to blend and set aside.
Half an hour later, add ¼ cup cornstarch to the beef strips; stir to coat.
In a heavy bottom skillet over medium heat, add ½ cup canola oil. When the temperature reaches 365ºF, working in batches, add beef strips and sear until browned, about 2 minutes. Transfer to a plate lined with paper towel to absorb excess oil. Let them sit while working with the remaining strips.
In a large skillet over medium-high heat, add 1 tablespoons canola oil and chili oil. When hot but not smoking, stir in ginger and garlic; sauté for 30 seconds or until they start to brown. Add white parts of green onions and sauté for 15-20 seconds before pouring in the sauce; stir to blend. Carefully add fried beef strips and stir them into the sauce until well coated and heated through. Add green parts of green onions and stir well; remove from the heat.
Spoon mixture over a bed of rice and sprinkle on some sesame seeds; serve immediately. Serves 4.
Chicken Breast With Prosciutto and Quince Paste(Improved Version


Ingredients:
olive oil, onions, sugar, chili powder, chicken breast fillets, fennel seeds, quince paste, prosciutto, dry white wine, bay leaves

Directions:
Heat the oil in a heavy pan, and cook the onion for about 20 minutes or until well softened and golden brown.
Add the balsamic vinegar, sugar, chili powder and season with salt and pepper; cook for a further 5 minutes or until caremelised.
Preheat the oven to 475f.
Place half a teaspoon of fennel seeds and half a tablespoon of quince paste on each chicken fillet.
Wrap 2 prosciutto slices around each fillet, tucking underneath.
Pour the wine over the onions, place the wrapped fillets on top of them, then tuck a bay leaf under each.
Bake for 20 minutes or until the chicken is cooked through.
Zucchini Fritters, Low Carb


Ingredients:
zucchini, scallions, eggs, cream cheese, parmesan cheese, garlic clove, dried basil, kosher salt, black pepper, cayenne powder, butter, olive oil

Directions:
Shred or grate zucchini .  Using fine sieve, press shredded zucchini against sieve to remove as much moisture as possible.  Alternately, squeeze handfuls of shredded zucchini to remove as much moisture as possible.
In a glass mixing bowl, soften cream cheese for about 15 seconds in the microwave oven.  Add the Parmesan cheese & stir.  Add one egg, stir vigorously to combine & then add the second egg and stir again.
To the egg mixture add the zucchini, scallions, garlic, salt, pepper, basil & cayenne.  Stir  until well combined.  The mixture will be a bit "loose" because of the egg, but will come together when cooked.
Heat a well seasoned cast iron skillet over medium heat. Add the olive oil & butter. Using an ice cream scoop, portion the fritter mixture into the skillet.  My pan is large enough for four small fritters at a time.  Cover the skillet with a lid and allow to cook for a few minutes, until the bottom is golden brown.
Gently flip & cover with lid again for a couple of minutes until cooked through.  Serve with sour cream.
Ham-Stuffed Apples


Ingredients:
red apples, cooked ham, butter, raisins, pecans, brown sugar

Directions:
Cut the tope off the apples and scoop out the core with some of the fruit, but be sure to leave a thick shell to hold the stuffing.
Preheat the oven to 350 degrees.
Put approximately 1 cup of the removed apple fruit in a mixing bowl and combine it with the ham, butter, raisins, pecans and brown sugar; mixing the ingredients well.
Spoon this mixture into the cored apples and place them in a baking dish.
Pour the juice over the apples and bake for 35 to 40 minutes, basting occasionally with the juice.
Apple & Raisin Oven Pancake


Ingredients:
baking apple, golden raisin, brown sugar, ground cinnamon, eggs, milk, all-purpose flour, butter, margarine, powdered sugar

Directions:
Preheat oven to 350 deg. F.  Spray 9 inch pie plate with nonstick cooking spray.
Combine apple, raisins, brown sugar and cinnamon in medium bowl.  Transfer to prepared pie plate.
Bake, uncovered, 10 - 15 minutes or until apple begins to soften.  Remove from oven.  Increase temperature to 450 deg. F.
Meanwhile, whisk eggs, milk, flour and butter in medium bowl until blended.  Pour batter over apple mixture.
Bake 15 minutes or until pancake is golden brown.  Invert onto serving dish.  Sprinkle with powdered sugar if desired.
Meat Filled Manicotti
Category: world-cuisine
By teppij

This is a tasty and filling dish that can be nicely paired with a green salad if desired.

Ingredients:
1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 ½ cups cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2  egg whites
½ teaspoon dried oregano
1 (32 ounce) jar spaghetti sauce

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve. Meanwhile, in a large skillet brown beef on medium heat. Drain and cool. Preheat oven to 350 degrees F (175 degrees C). Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture. Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 667.9
Fat: 33.3 g
Saturated fat: 15.2 g
Carbohydrates: 50.5 g
Sugars: 15.1 g
Dietary fiber: 5.2 g
Protein: 40.1 g
Cholesterol: 103.5 mg
Sodium: 1248.7 mg
Cool Nacho Cucumbers


Ingredients:
cucumbers, salsa, sour cream

Directions:
Strain water from salsa., Thinly slice cucumbers., Layer salsa and cheese onto cucumber slices., Add a dollop of sour cream.
Vegan Cocktail Sauce


Ingredients:
ketchup, horseradish, Worcestershire sauce, lemon juice

Directions:
In a small mixing bowl add all the ingredients and mix well. Place in the frig about 1/2 hour to chill.
Annie's makes a good worcestershire sauce but Kroger brand is Vegan.
Rhode Island Red Clam Chowder
Category: soups-stews-and-chili
By claudygirl

How can a New Englander love Manhattan over New England clam chowder?  Because I like to taste the clams, not just heavy cream with lumps.  I came up with this recipe today using what I had on hand, but feel free to improvise.  This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will 'rubberize' the clams.

Ingredients:
1 (46 fluid ounce) can clam juice
1 (10 ounce) can whole baby clams, drained and juice reserved
2  onions, chopped
3 large carrots, chopped
3 large potatoes, peeled and cut into 1/2-inch cubes
1 (10.75 ounce) can  condensed tomato soup
1 (6.5 ounce) can tomato sauce
2 tablespoons dried parsley
ground black pepper to taste

Directions:
Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 199.8
Fat: 1.9 g
Saturated fat: 0.5 g
Carbohydrates: 37.4 g
Sugars: 7.1 g
Dietary fiber: 4.9 g
Protein: 10.7 g
Cholesterol: 33.2 mg
Sodium: 914.6 mg
Italian Cream Soda
Category: world-cuisine
By Darien Q

A watermelon and passion fruit flavored Italian cream soda.

Ingredients:
8 fluid ounces carbonated water
¾ fluid ounce passion fruit flavored syrup
¾ fluid ounce watermelon flavored syrup
1 fluid ounce half-and-half cream

Directions:
Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 189.9
Fat: 3.5 g
Saturated fat: 2.2 g
Carbohydrates: 41.8 g
Sugars: 38.4 g
Protein: 0.9 g
Cholesterol: 11.2 mg
Sodium: 46.4 mg
Apple Juice Roast


Ingredients:
boneless beef chuck roast, pepper, onions, thyme leaves, butter, shortening, prepared mustard, basil leaves, catsup, sweet potatoes, salt, lemon juice, parsley, apple

Directions:
Cook onions in 1 Tbsp butter or shortening in Dutch oven until tender-crisp;  set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides.
Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
Brush sweet potatoes with lemon juice for bright color; add to meat.  Continue cooking, covere d, 30 to 40 minutes or until meat and potatoes are tender.
Place meat and potatoes on warm platter.
Sprinkle potatoes with chopped parsley or garnish with apple rings and parsley, if desired.
Serve gravy over sliced meat.   NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times.
If Dutch oven is cast iron, transfer to a  glass dish.
GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.
Mix 1/2 cup water and 2 Tbsp Unbleached Flour; stir gradually into cooking liquid.
Heat to boiling; cook, stirring 3 to 5 minutes.
Season with salt and pepper, if desired.
Gravy may be served in Large Apple that has been scooped out, if desired.
Rootin' Tootin' Chili


Ingredients:
ground beef, bell pepper, yellow onion, diced green chilies, diced tomatoes, tomato sauce, chili powder, cumin, black pepper, salt, cayenne, water

Directions:
Brown the ground beef over medium-high heat.  Once browned, put in the onions, bell pepper and jalapeno.  Cook for 2-3 minutes, stirring occasionally.  Remove from heat and drain grease.
Return beef mixture to a large stockpot.  Add the remaining ingredients and cover the pot.  Simmer on medium-low heat for 1 1/2 to 2 hours, stirring occasionally.
Fancy-Schmancy Carrot Souffle


Ingredients:
carrots, butter, eggs, vanilla, all-purpose flour, baking powder, sugar, ground cinnamon

Directions:
Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
Add carrots, butter, and the rest of the ingredients to a food processor.
Process until mixture is smooth.
Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
Bake at 350 degrees for 1 hour and 10 minutes or until set.
Coffee Cake. Literally.
Category: desserts
By ern

This coffee-flavored cake has been a hit at BBQs, Easter brunch, and birthday parties. I've had coffee haters, and those who dislike cake, compliment me on this recipe and say they love it.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
¼ teaspoon salt
1 cup butter
3 tablespoons instant coffee granules
1 cup boiling water
½ cup buttermilk
2  eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
¾ cup butter, softened
3 cups confectioners' sugar
1 tablespoon instant coffee granules, or more to taste
2 tablespoons heavy cream, plus more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 8- or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined. Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool. Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans. Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks. Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 1 layer cake

Calories: 470
Fat: 23.1 g
Saturated fat: 14.3 g
Carbohydrates: 64.1 g
Sugars: 50.7 g
Dietary fiber: 0.5 g
Protein: 3.2 g
Cholesterol: 84.8 mg
Sodium: 295.2 mg
Vegetable Pad Thai


Ingredients:
sugar, fish sauce, soy sauce, tamarind juice, garlic cloves, green cabbage, water, eggs, chives, asparagus, limes, peanuts

Directions:
1. Soak noodles in hot water for 10-15 minutes, or until softened.
2. Combine fish sauce, soy sauce, sugar and tamarind in small bowl, set aside.
3. Heat oil over medium heat in large sauté pan and cook garlic for about 2 minutes. Add cabbage and asparagus and cook for another 2 minutes. Add rice noodles and water, cook until noodles are completely tender.
4. Reduce heat and add the fish sauce mixture, stir well.
5. Add eggs, and sauté until eggs fully cooked and well combined with noodles.
6. Add peanuts, chives and pea shoots. Serve with lime wedges.
Breakfast Soup Aka Bacon and Egg Soup


Ingredients:
bacon, bacon drippings, flour, water, chicken bouillon cubes, white pepper, cayenne pepper, salt, russet potatoes, eggs, nutmeg, dried parsley flakes, parmesan cheese

Directions:
In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
Remove and drain bacon; keep warm.
Discard all but 4 tablespoons of the drippings.
Over medium heat, stir the flour into the drippings, blending well.
Cook roux over medium heat for two minutes, stirring constantly.
Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon] both kinds of pepper and salt (if using].
Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
Add freshly grated potatoes and instant onion; simmer for ten minutes.
In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
Stir into simmering soup and continue stirring constantly for three minutes.
Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.
Eggs Ole


Ingredients:
eggs, mushrooms, onion, butter, margarine, sharp cheddar cheese, salsa, sour cream

Directions:
Place enough butter or margarine in a large non stick frying pan to sauté the veggies on medium heat.
Place veggies in in frying pan and stir ever so often to allow even cooking.
Salt and pepper veggies to taste.
Meanwhile combine all eggs in a bowl and whisk until well mixed.
Make sure there is enough butter in pan for next step so that the eggs don't stick to the pan.
Once veggis are brown and soft add the eggs into the frying pan and stir.
Lower heat to a low heat.
When one side is done carefully,flip to other side.
You may need to cut eggs in half to flip egg.
so that it doesn't crack and it will crack a bit.
Once both sides are done, place on a dinner plate.
Cover the top with a generous portion of cheese.
Place in the microwave for 45 seconds to 1 minute or until melted.
Serve unto plates.
Top with salsa and sour cream.
Enjoy!