xiaoxl/recipe_data huggingface dataset:
Old Fashioned Hamburger


Ingredients:
ground beef, iceberg lettuce, tomatoes, mayonnaise, yellow onion, dill pickle slices, Season-All salt, kosher salt, cheddar cheese

Directions:
1. Shape the beef into 4 1/4 lb. balls. Flatten them until about 1/4 inch. season with season-all.
2. Get a pan medium-hot and add the onions. Salt then let cook for 10 minutes, until brown.
3. Get a grill hot then put the burgers down. cook 3 minutes then flip. Cook 2 minutes then add a palmful cheddar and cook 1 more minute.
4. Wile burger is cooking, toast the buns and spread on some mayo. Put a lettuce leaf on the bottom, then tomato and pickle slices on top.
5. Slide the burgers onto the buns and top with the molten-hot onions. Enjoy!
Husker Tailgate Spicy Taco Soup


Ingredients:
ground beef, onion, garlic, pinto beans, kidney beans, corn, tomatoes and green chilies, diced tomatoes, beef broth, Velveeta cheese, sour cream, tortilla chips

Directions:
In a large stock pot or dutch oven, brown ground beef and diced onion over medium-high heat.
Drain meat/onion mixture in colander and return to pot.
Stir in minced garlic and both taco seasoning packets and brown over medium heat for another couple of minutes.
Add remaining ingredients (except Velveeta and sour cream].  Bring to a boil and then reduce heat to low, cover and simmer for 30-45 minutes.
Add Velveeta and sour cream and stir until incorporated.  Serve with Fritos or tortilla chips.
Olive,  Parmesan, and  Rosemary Muffins


Ingredients:
self-rising flour, all-purpose flour, salt, black olives, parmesan cheese, fresh rosemary, eggs, milk, unsalted butter

Directions:
Preheat the oven to 425°F
Brush a 12-cup standard muffin pan with melted butter or oil.
Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
Make a well in the center.
Whisk eggs and milk together.
Pour the dry ingredients into the well along with the butter.
Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.
Grilled Trout With Garlic Butter


Ingredients:
lemon juice, olive oil, salt, white pepper, trout, butter, parsley, fresh lemon juice, garlic cloves

Directions:
Combine marinade ingredients and pour over trout that are in single layer glass or other non metal dish. cover and refrigerate a minimum of 30 minutes.
Place butter and other ingredients in bowl and mix together with a fork until well blended.
Over hot coals or medium heat grill place trout and cook 3-4 minutes per side, turning only once.
Serve immediately with butter.
Spinach, Bacon and Pine Nut Pasta


Ingredients:
lemon, olive oil, dry pasta, streaky bacon, pine nuts

Directions:
Whilst cooking the pasta, grate the lemon zest and mix with the lemon juice and olive oil and season.
Fry the bacon (no oil should be necessary] until golden brown, about 2 minutes.
Add the pine nuts to the pan with bacon and stir until lightly toasted.
Now drain the pasta and fold in the spinach allowing it to wilt in the heat.
Then stir in the lemon dressing, bacon and nuts and seasoning to taste (drizzle with oil and sprinkle with pepper].
Banana Bread


Ingredients:
sugar substitute, butter, bananas, 2% low-fat milk, light sour cream, eggs, all-purpose flour, whole wheat flour, salt, vanilla

Directions:
"Combine ingredients and bake at 350 degrees for 13-15 minutes in muffin pans."
Tuna Mushroom and Myoga Sandwich Toast


Ingredients:
mayonnaise, canned tuna, onion, cheese, pepper

Directions:
Spread about half a tablespoon of mayonnaise on top of each of the two slices of bread.
Spread the drained tuna evenly on both bread slices which already has a layer of mayonnaise. Add the onion slices on top followed by the shimeji mushroom pieces.
Spread the myoga on top of the mushrooms then add some shredded cheese on top.
Preheat your sandwich maker.
Toast your sandwich until brown and crispy (usually about 5 minutes].
Sarah's Swedish Apple Pie


Ingredients:
apples, sugar, cinnamon, butter, sugar, flour, egg, walnuts

Directions:
Place the peeled and chopped apples in the bottom of a standard pie plate. Sprinkle sugar and cinnamon on top.
In a small bowl mix topping ingredients and pat down on top of the apples.
Bake at 350 for 45 min or until lightly brown.
Whole Wheat Egg Noodles or Spaghetti Noodles


Ingredients:
eggs, whole wheat flour, all-purpose flour

Directions:
Mix together the eggs and flour.  If you have a mixer with a dough hook, mix the dough until it looks smooth (about 2 min].  You don't want the dough to be sticky, so add all-purpose flour a little bit at a time if sticky or add a little water if too dry.
If you don't have a mixer with a dough hook, knead dough on the counter dusted with flour to get the same results (it will take a while].  You can also use your bread machine, but you'll have to reference the instruction book.
Let dough sit 30 min (covered] to allow gluten to develop.
With Pasta Machine:  Run through a pasta machine per manufacturer's instructions.  I have a Marcato Atlas 150 and roll it to a thickness of "4" for soup noodles or "5" for spaghetti noodles.
Without a pasta machine, roll out on a floured counter top with a rolling pin to 1/8 inch thick.  Cut into 1/4" strips with a knife.
Cut to desired length.
Add to boiling water or broth and boil until tender (3-5 min].  Really good to add to boiling chicken noodle soup!
Boil all the noodles and store extra noodles in Ziploc baggies in the freezer for quick future meals.
Oxtail Soup II
Category: soups-stews-and-chili
By Sonya Rutnam

This recipe is used in Sri Lanka --  it's a little similar to a Mexican-style beef soup.  Eat this soup with bread and butter.

Ingredients:
1 pound beef oxtail
1 pound cubed beef stew meat
6  potatoes, chopped
2  onions, chopped
2  Roma (plum) tomatoes, quartered
6 stalks celery, chopped
2  carrots, chopped
½ medium head cabbage, chopped
2  cucumbers, sliced
4 cubes beef bouillon
ground black pepper to taste

Directions:
In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered. Stir in  bouillon cubes and season with pepper.  Cook over medium heat until vegetables are tender and beef is cooked through.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 907.9
Fat: 38 g
Saturated fat: 15.5 g
Carbohydrates: 78.2 g
Sugars: 14.1 g
Dietary fiber: 13.5 g
Protein: 66.1 g
Cholesterol: 201 mg
Sodium: 1261.3 mg
Slow Cooker Mediterranean Lentil Stew
Category: everyday-cooking
By CookingForDummies

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Ingredients:
5 cups water
2 ½ cubes  vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Directions:
Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes. Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach. Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Prep time: 20 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 30 mins
Yields: 10 servings

Calories: 208.3
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 36.4 g
Sugars: 3.8 g
Dietary fiber: 14.3 g
Protein: 12 g
Sodium: 193.9 mg
Ground Beef One Pot Meal


Ingredients:
ground beef, tomatoes, salt, pepper, garlic powder, red pepper flakes, frozen corn kernels

Directions:
"Place ground beef in a pot that is large enough to hold all the ingredients and to cook the noodles with the other ingredients. Lightly cover the ground beef with salt, pepper, garlic, red pepper flakes, basil and Italian spice mix.  Brown the ground beef.  Cut the jalapeno length wise, remove seeds and white ribs.  Mince the jalapeno - so no one gets a big chunk of jalapeno when they bite into the meal.  After the meat is browned, add the jalapeno, tomato and 1 can of water to rinse out tomato can.  Stir well. (Make sure the liquid is adequate to cook the noodles.]  Cook this mixture for about 15 minutes to get the spices well mixed with the tomatoes. Add the frozen vegetable - bring up to boil.   Then add the egg noodles - cook until tender, about 7 or 8 minutes after the mixture comes to boil after adding the noodles.  When noodles are cooked, cover and remove from heat.  Allow the meal to sit for 5 - 10 minutes, covered and off heat.  (I haven't given amounts for seasoning because that is a personal choice - season to taste.  I like my meal seasoned as I said above - cover the top of the ground meat lightly with all of the spices before browning.  Then as heat comes up, I break up the ground meat and mix in the spices.]."
Birthday Squishies


Ingredients:
butter, sugar, cinnamon

Directions:
Unwrap kisses.
Mix sugar and cinnamon together in a bowl.
Split biscuits in half.
Wrap each kiss in a biscuit half and roll into a ball.
Dip each ball into melted butter and roll in cinnamon/sugar mixture.
Drop balls into Bundt pan and bake at 350° for 20-25 minutes.
Let cool briefly, loosen around edges of pan with knife, and turn onto serving platter.
Tuscan Sausage and Bean Soup


Ingredients:
hot Italian sausage, onion, celery, carrot, rosemary, dried rosemary, garlic cloves, diced tomatoes, great northern beans, bay leaf, low sodium chicken broth

Directions:
In a soup pot, brown sausage until no longer pink.
Break up into small pieces while cooking.
Drain off excess oil. Return to pot.
In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
In same  food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
Combine remaining ingredients.
Bring to boil; lower heat and simmer for  60 minutes or until desired consistency.
Serve with your favorite sides and red wine.
Enjoy.
Homemade Golden Syrup - Substitute


Ingredients:
sugar, water, sugar, boiling water, lemons

Directions:
Pour 200g sugar and 50g water into a large saucepan. On medium heat, twirl the pot around and caramelise the sugar until a dark golden colour.
Add the boiling water, the kilo sugar and lemon slices.
On low heat boil for 45 minutes until thick (stir it ocassionally if you must or leave it alone to do its own thing].
Cool and pour into sterilised jars or bottles. Label and store in a cool place.
Tip.
The syrup when hot will always look watery but will thicken when cooled.
If you find after cooling the syrup is not thick enough, don't panic - boil it again for a few more minutes.
On the other hand if you find after cooling the syrup is way too thick, make up another half recipe, add the 'hard' syrup in as well and boil it all together for less than the required 45 minutes.
Lemony Fruit Salad


Ingredients:
water, sugar, cornstarch, fresh lemon juice, lemon, zest of, vanilla

Directions:
Combine fruit in a bowl.
Use a mixture of fruit-- about 1/2 cup of each.
For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc.
Combine water, sugar, cornstarch and lemon juice in a small saucepan.
Stir to dissolve cornstarch.
Over medium heat, bring to a boil, stirring constantly.
Cook and stir for 1 minute longer.
Remove from heat.
Add lemon zest and vanilla.
Allow sauce to cool for 15 minutes.
Pour sauce over fruit.
Mix well.
Chill in fridge until serving time.
Linzer Torte


Ingredients:
flour, sugar, sweet butter, vanilla extract, cinnamon, ground nutmeg, kirsch liqueur, confectioners' sugar

Directions:
Combine the flour, sugar and ground almonds into a pile on a large workspace, then make a well in the middle of the mound.
Add the butter, egg yolks, vanilla extract, cinnamon and nutmeg into the well.
Knead the dry and wet ingredients with your hands until well-blended and the butter is thoroughly incorporated into the mix.
Prepare a springform pan by lining it with parchment paper.
Take roughly 3/4 of the dough and spread it all uniformly across the bottom of the springform pan. It should be at least 1/2 an inch thick, with a slight lip around the edges.
Combine the jam and brandy in a mixing bowl, then spread across the dough in the springform pan. The lip of the dough should still be higher than the jam; if not, use a little of the remaining dough.
Divide the rest of the dough into thin strips, and place them across the top of the dough, forming a lattice from edge to edge.
Bake the torte in a 375-degree oven for 35 minutes, until the jam is bubbling a bit and the dough is starting to turn golden brown.
Remove from the oven and let rest for 15 minutes.
Carefully peel down the edges of the parchment paper away from the edges.
Sprinkle the top of the torte with confectioner's sugar.
Pizza Roll


Ingredients:
flour, mozzarella cheese, olive oil, garlic powder

Directions:
Take casing off sausages.
break sausages into small bits and fry.
When almost cooked add the red pepper and fry for a few minutes.
set aside after draining fat.
Roll out dough onto floured counter.
Roll as thin as possible.
Spread the sausage mixture evenly over the entire surface of the dough.
Add the grated cheese over the sausage.
Roll the dough so it looks like a small rolled up towel.
Lift onto a greased cookie sheet.
It will be to long so you will have to place it on the sheet like a horseshoe.
Rub dough lightly with olive oil.
Sprinkle with salt, pepper and garlic powder.
Cook at 375 for 35-40 minutes or until dough is golden and cooked through.
Let cool 10 mins before cutting. Cut into slices and serve with heated pizza sauce for dipping.
Use whatever ingredients you like. NOTE: if using fresh mushrooms be sure to precook them somewhat in the microwave first as they contain a lot of water.
Simply Roasted Fennel


Ingredients:
fennel bulbs, olive oil

Directions:
Preheat the oven to 350 degrees.
Toss the fennel, olive oil, season with salt and pepper and pop into the oven, uncovered, in a small pan.
Shake the pan every 15-20 minutes.
Cook for 45 minutes, or until soft and starting to crisp on the edges.
Holiday Trifle


Ingredients:
sweetened condensed milk, cold water, instant vanilla pudding, Cool Whip Topping, strawberries, raspberries, kiwi fruits, Cool Whip Topping

Directions:
Using (2] 9-inch round cake pans, bake cakes according to package directions; cool & cut 1 cake into 1-inch pieces; freeze other cake for future use.
In a medium size bowl, combine sweetened condensed milk and water; stir.
Add pudding mixes; beat until blended; Chill for 5 minutes.
Fold whipped cream into pudding mix.
In a trifle bowl, layer ingredients as follows:  2 cups pudding (spread, covering bottom of bowl], cake cubes (covering pudding], sprinkle with 1 tablespoons orange juice, top with 1 cup sliced strawberries, 1/2 cup raspberries and 1/3 cup sliced kiwis.
Repeat once again and top with pudding.
Garnish with extra fruit and/or chocolate  curls or sprinkle with cocoa powder.
Little West End


Ingredients:
lemon juice, white rum, triple sec

Directions:
Shake with ice., Serve in an iced glass., Simply great, enjoy.
Easy Baked Fish with Lemon
Category: seafood
By JONILEWIS

Very good fish recipe! You can use any kind of fish fillet for this.

Ingredients:
1  serving cooking spray
2 pounds tilapia fillets, cut into serving-sized pieces
1 cup dry seasoned bread crumbs
2 tablespoons dried parsley
2 teaspoons lemon zest
½ teaspoon garlic powder
¼ cup melted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets. Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 439.4
Fat: 16.1 g
Saturated fat: 8.3 g
Carbohydrates: 20.2 g
Sugars: 1.9 g
Dietary fiber: 1.6 g
Protein: 50.6 g
Cholesterol: 113.8 mg
Sodium: 383.7 mg
Microwave Peach Crisp


Ingredients:
Bisquick, quick-cooking oats, brown sugar, butter, margarine, ground cinnamon, ground nutmeg

Directions:
Place peaches in a square 8 X 8 X 2 microwave safe dish., Mix remaining ingredients until crumbly and then sprinkle over the peaches., Microwave uncovered on 100% power for 6 minutes.  Rotate dish 1/2 turn., Continue to microwave uncovered until peaches are tender, 4-6 minutes longer.
Sausage Vegington #SP5


Ingredients:
cauliflower, parmesan cheese

Directions:
Place cauliflower florets into a food processor and blend until you reach a lumpy consistancy.
Transfer cauliflower to a large colander set above a collecting bowl, and add the Simply Potatoes hash browns and 1 Tbsp garlic salt. Mix together well, cover with plastic, and place in refridgerator for 30 minutes.
Remove the casings from the Italian sausages, and form into 8- 5" long mounds. Place the sausage mounds onto a lightly greased baking sheet. Preheat oven to 400 degrees.
Transfer the potato mixture to a large bowl, add the 2 C grated parmesan cheese, and stir well to combine. Add a little more cheese if the mixture is still a little soupy.
Using about one cup of the potato mixture, form a casing around the top and sides of each of the sausage mounds to cover completely. Bake in oven for 40 minutes. (I suggest serving with a simple gravy sauce].
Carrot Cookies


Ingredients:
carrots, all-purpose flour, baking powder, salt, sugar, shortening, eggs, vanilla, powdered sugar, butter

Directions:
Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
Preheat oven to 375 f degrees.
Sift together the flour, baking powder and salt in a medium bowl and set aside.
Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
Add in combined flour, baking powder and salt until incorporated (do not over mix].
Add cooled mashed carrots and mix in, taking care not to over mix.
Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned.  Cool on a rack until completely cool.
While the cookies are cooling, prepare the frosting:.
Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
Frost cookies.
Store cookies in the refrigerator with layers separated by waxed paper.
Enjoy!
Eggplant, Corn, and Tomato Pie


Ingredients:
eggplant, tomatoes, onion, green bell pepper, garlic cloves, butter, cheddar cheese, eggs, crushed red pepper flakes, salt

Directions:
Boil eggplant cubes until soft, about 20 minutes.  Drain in colander.  In a skillet, melt butter and saute onion, pepper, and garlic.  Add seasonings.
Mix everything in a large bowl and pour into a buttered 8"x12" baking dish.  Bake at 350 until browned and set, about 25 minutes.
Orange Marmalade Chicken
Category: meat-and-poultry
By Yoly

Try this easy, quick and delicious recipe that is ready in less than an hour. This recipe is so versatile that any cut of chicken will work.

Ingredients:
6  chicken drumsticks
salt and ground black pepper to taste
½ cup orange marmalade
2 tablespoons Dijon mustard
2 tablespoons barbeque sauce
1 tablespoon sambal oelek
½ tablespoon soy sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Season drumsticks with salt and pepper and place in an oven-proof dish. Bake in the preheated oven for 20 minutes. Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl. Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes. Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 drumsticks

Calories: 408
Fat: 8.7 g
Saturated fat: 2.5 g
Carbohydrates: 44.3 g
Sugars: 35.8 g
Dietary fiber: 0.5 g
Protein: 39 g
Cholesterol: 123.8 mg
Sodium: 754.3 mg
Deviled Green Beans


Ingredients:
green beans, water, bacon grease, olive oil, onions, shallot, Dijon mustard, soy sauce, brown sugar, salt

Directions:
Boil green beans in 2 cups of water for approximately 6 minutes or until beans are just tender.
Drain beans, reserving 3 Tbsp cooking liquid.
(This may be done ahead.] Refrigerate until ready to finish.
About 15 minutes before serving, warm the bacon grease or olive oil in a pan over medium heat.
Add onion and cook just until softened.
Whisk together the reserved cooking liquid, mustard, soy sauce and brown sugar.
Add to the onions and stir.
Add the beans and stir to coat.
Cover and simmer on low for 10 to 12 minutes, stirring occasionally.
Taste and add salt if needed.
My Big Fat Greek Lemon Soup (Made Easy)


Ingredients:
fresh lemon juice, My Big Fat Greek Seasoning, unsalted butter, granulated sugar, fresh lemon zest, orzo pasta, flour, eggs, flat leaf parsley

Directions:
ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled], 1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup], 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup]. Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling].
THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes]. Garnish with minced fresh parsley if desired. Serve and enjoy.