xiaoxl/recipe_data huggingface dataset:
World's Best Potato Salad


Ingredients:
white potatoes, celery, dill pickle, pitted black olives, medium cheddar, swiss cheese, parmesan cheese, red onion, garlic, white pepper, ground black pepper, dry mustard, cayenne pepper, mayonnaise

Directions:
Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook].
Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives].  Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.
Refrigerate for at least a couple of hours, overnight is even better (this is important].
Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed.  Refrigerate 30 minutes to 1 hour before serving.
7 Can Soup


Ingredients:
whole kernel corn, chicken broth, Rotel Tomatoes, chicken

Directions:
Place all ingredients into a large pot.  Heat.  That's it!
You may put Fritos in the soup or put the Fritos in a bowl and add soup to them.  Top with grated cheese and sour cream.
Breakfast Rounds
Category: main-dish
By ROCKY99

These are yummy and easy to make. I loved them when I was a kid and now as an adult.

Ingredients:
½ cup peanut butter
4  English muffins, split and toasted
1  red apple, cored and sliced
¼ cup packed brown sugar
2 tablespoons margarine
¼ teaspoon ground cinnamon

Directions:
Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 8 breakfast rounds

Calories: 218.7
Fat: 11.3 g
Saturated fat: 2.2 g
Carbohydrates: 25.2 g
Sugars: 10 g
Dietary fiber: 1.4 g
Protein: 6.4 g
Sodium: 203.7 mg
Bandoora- Fresh Tomato/Basil Salad


Ingredients:
tomatoes, scallion, fresh basil, lemon juice, extra virgin olive oil, salt, pepper, fresh mozzarella cheese

Directions:
"Gently mix all ingredients into a serving bowl until the dressing is combined.  If using mozzarella, slice into rounds or cubes and mix in as well,refrigerate.  Serve cool."
The Best Bread Machine Challah


Ingredients:
water, salt, sugar, bread flour, active dry yeast, egg

Directions:
Place the ingredients into the bread machine in the above listed order. Make a  small well in the flour for the yeast. Put bread machine on dough cycle.
Preheat oven to 350 degrees F.
Remove dough from the machine onto a lightly floured surface. Divide dough into two equal halves. Divide each halve into three pieces, and braid. Place braid onto a cookie sheet covered with a piece of parchment paper. Cover the two braid with a dish towel. Let stand until double in size, about 30 minutes to an hour. Remove dish towel. Use a pastry brush and paint the challahs with beaten egg covering the entire loaf.
Bake at 350 for 25 minutes. Until the bottom sounds hollow when tapped on.
Remove from cookie sheet and let cool on baking rack.
Pleasant Pheasant


Ingredients:
soy sauce, garlic cloves, onion, honey, rice vinegar, flour, butter, chicken broth, cilantro

Directions:
Marinate the pheasant breasts over night (or for as long as possible] in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
Heat a frying pan with butter, and place coated pheasant in pan.
Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
Serve with rice, or noodles.
Variations:
instead of chicken broth, use chicken noodle soup and some water! Or,
use your favorite marinate. Or,
after browning, and adding liquid (or soup with some water], put it in a 350 degree oven for 20-30 minutes - then proceed as directed.
Peg's Meatloaf Sauce
Category: side-dish
By ltlmsmfft

Peg's meatloaf sauce handed down from the old country.

Ingredients:
¾ cup ketchup
6 tablespoons brown sugar
1 tablespoon dry mustard
¼ teaspoon ground nutmeg

Directions:
Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until sugar is completely dissolved.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 89.5
Fat: 0.7 g
Carbohydrates: 21.2 g
Sugars: 20 g
Dietary fiber: 0.2 g
Protein: 1 g
Sodium: 338.1 mg
Chef Mo's Korean Roasted Quail


Ingredients:
quail, sesame seeds, barbecue sauce, honey, garlic cloves, fresh ginger, white wine, soy sauce, green onion

Directions:
Directions : Combine all ingredients , excluding the quail  sesame seeds , & green onions & peanut oil .
In a large heavy-duty zip-top plastic bag & add quail . Seal , & chill 30 mins , turning occasionally .
Preheat oven to 375 F degrees . In an oven proof large skillet or a dutch oven , heat the peanut oil over.
Medium to high heat . Sear the quail on all sides until brown , be careful to turn often , snice quails are small they will burn quickly .
Save left over marinade . Roast quail in the oven uncovered for 20 to 30 mins or until quail is done .
In the meantime , pour the marinade in a small pot & simmer over medium heat for 10 mins , it should reduce a bit . Pour marinade sauce over quail and sprinkle sesame seeds & green onions over quail & serve .  This dish is amazing with; Crunchy Tofu salad :
Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing)


Ingredients:
salt, white pepper, Dijon mustard, onion, mushroom pieces, parsley, chives, tomato paste, salt, pepper, paprika, bacon, onions, beef broth, Dijon mustard, catsup

Directions:
Lightly salt and pepper flank steak.
Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned.
Add mushroom pieces; cook for 5 minutes.
Stir in parsley, chives, tomato paste, and bread crumbs.
Season with salt and pepper and paprika.
Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
To prepare gravy, cook bacon in a Dutch oven until partially done.
Add the meat roll and brown on all sides, approximately 10 minutes.
Add onions and saute for 5 minutes.
Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
Remove meat to a preheated platter.
Season pan juices with mustard.
Salt and pepper to taste; stir in catsup.
Serve the gravy separately.
Basil Spread for Sandwiches


Ingredients:
garlic cloves, salt, mayonnaise, lemon juice, fresh basil

Directions:
mash garlic with salt., blend with the mayo, lemon juice and basil., chill until ready to serve.
Quinoa - Fine Herbs and Garlic


Ingredients:
quinoa, water, herbs, salt, pepper, garlic clove, olive oil, onion, parsley

Directions:
Rinse Quinoa.
Boil water and salt with herbs and garlic.
once water has boiled place quinoa in the boiling water.
reduce heat to low and cover.
once the water has reduced by half place the onion, pepper, and olive oil and cover.
once all water has been absorbed add the parsley and cover off heat and let stand until your meal is ready.
Curry Roasted Cauliflower


Ingredients:
cauliflower, extra virgin olive oil, curry powder, garam masala, lemon juice, garlic cloves, onion, salt, black pepper

Directions:
Preheat oven to 400 degrees.
thoroughly rinse and drain cauliflower.
break cauliflower into florets
peel and thinly slice garlic.
thinly slice onion.
In a measuring cup mix well olive oil, garam masala, curry powder, lemon juice, and salt and pepper.
Add garlic to spice mixture.
mix cauliflower and onions in a large mixing bowl.
Toss spice mixture into bowl with cauliflower and onion.
place on cookie sheet and cover with foil.
Cook in oven for 15 minutes covered.
remove foil and stir while on cookie sheet.
brown the veggies for another 8-15 minutes in oven until cauliflower is to desired brown.
Fisherman's Quick Fish
Category: seafood
By Karena

A quick, simple and delicious no-fail fish recipe. You can use any firm white fish fillets for this recipes such as scrod, walleye, or halibut.

Ingredients:
4 (6 ounce) fillets cod
1 cup creamy Italian-style salad dressing
¼ cup shredded sharp Cheddar cheese
1 cup crushed potato chips

Directions:
Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray. In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes. Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade. Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 servings

Calories: 497.8
Fat: 33.5 g
Saturated fat: 7.1 g
Carbohydrates: 13.5 g
Sugars: 4.2 g
Dietary fiber: 0.8 g
Protein: 32.7 g
Cholesterol: 69.6 mg
Sodium: 770.7 mg
Lemony Cheesecake Bars


Ingredients:
graham cracker crumbs, pecans, granulated sugar, butter, margarine, cream cheese, sweetened condensed milk, eggs, lemon juice

Directions:
Preheat oven to 325°. Combine graham cracker crumbs, pecans, sugar, and melted butter in a mixing bowl.
Reserve 1/3 cup of the mixture.
Press mixture into a 13x9-inch baking pan.
Bake 6 minutes, remove from oven and let cool.
Beat cream cheese in a large mixing bowl until fluffy.
Gradually beat in sweetened condensed milk.
Add eggs, beat just until combined.
Stir in lemon juice.
Spoon mixture into pan on top of crust.
Sprinkle reserved crust mixture on top of cheese mixture.
Bake about 30 minutes or until knife inserted in the center comes out clean.
Cool on wire rack for one hour.
Store in refrigerator.
Cut into bars and serve.
Laughing Bird Shrimp With Black Garlic Salsa


Ingredients:
olive oil, tomatoes, garlic, cucumber, onion, lime, olive oil, shrimp, avocados, lime, juice of, olive oil

Directions:
For the salsa:
Pulse the olive oil, tomatoes, garlic, cucumber, jalapeno, onion, and lime zest and juice in a food processor until coarsely pureed. Season with salt and pepper. Keep in the refrigerator.
For the shrimp:
Heat the oil in a skillet over high heat. Saute the shrimp for 3 minutes. Season with salt and pepper.
To serve, slice the avocados and squeeze lime juice over them to prevent them from browning. Season with salt and pepper. Mix the trout caviar with some olive oil. Divide the avocados among 4 plates. Top with a generous spoonful of salsa, the shrimp and the caviar.
Cook's Note:
Laughing Bird shrimp have a sweet flavor. If you can't find them or prefer to use other shrimp, go for it. Also, feel free to skip the caviar - it's not for everyone, or for every day, but it definitely is tasty!
Tofu Vegan French Toast


Ingredients:
silken tofu, water, artificial sweetener, cinnamon, banana, berries, maple syrup

Directions:
Mix all the ingredients except the bread in a blender until smooth.
Pour the mixture into a shallow dish.
Dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.
Serve with fresh berries or maple syrup.
Kahlua Cappuccinos


Ingredients:
coffee ice cream, milk, Kahlua, chocolate-covered coffee beans

Directions:
You'll need two 8- to 10-ounce flared glasses.
Slightly soften ice cream.
Spoon ice cream into a blender.
Add milk and Kahlua; blend until smooth.
Pour into glasses and top with a dollop of whipped light cream and a few candies.
Note: To decorate glasses, melt semisweet chocolate chips, then scrape them into a ziptop freezer bag.
Snip off corner of bag and drizzle chocolate onto inside of glasses.
Put glasses in the freezer for a minute or two to set chocolate.
Buffalo Chicken Dip Recipe


Ingredients:
cayenne pepper sauce, cream cheese

Directions:
Mix the cream cheese, the hot sauce and the ranch dressing together., Add the chicken to the mixture and place in a 8x8 casserole dish., Bake all the ingredients at 400 degrees for 20 minutes.
Baked Fish With Spinach


Ingredients:
butter, mushroom, frozen chopped spinach, onion, dried dill weed, salt, pepper, lemon juice

Directions:
Preheat oven to 375 degrees.
Melt 1/4 cup of the butter in a large frying pan over medium-high heat.
Add mushrooms and saute until limp.
Add onion, dill, bread crumbs, salt, and pepper. Stir until thoroughly mixed.
Add thawed and drained spinach, mix but do not cook spinach.
Spray shallow round cake pan with cooking spray (or a similar pan with low sides].
Spread spinach mixture over bottom.
Arrange fish on top of spinach.
Melt remaining butter and add lemon juice.
Brush fish with lemon butter and bake, uncovered, basting several times with more lemon butter until fish flakes when prodded in the thickest portion with a fork. Cooking time is approximately 10 minutes per inch of fish thickness.
Remove from oven and pour any remaining lemon butter over fish.
Serve immediately.
Subway Bread Copycat


Ingredients:
active dry yeast, sugar, warm water, all-purpose flour, salt, vital wheat gluten

Directions:
Dissolve yeast and sugar in 1/2 cup warm water. Let stand for about nine to ten minutes.
Combine yeast mixture with oil, salt, and two cups of flour. Stir well.
Gradually stir in 4 cups of flour and remaining water.
Knead for 10 minutes, adding additional flour as needed.
Place dough in a lightly-greased bowl.
Cover with plastic wrap and let rise for about one hour.
Punch dough down and divide into eight pieces.
Roll each half into loaf-shapes, about twelve inches long.
Place loaves onto two large baking sheets lined with parchment paper.
Cover the eight loaves and allow to rise for about an hour.
Preheat oven to 350 degrees Fahrenheit.
Cook for 25 minutes, or until the top of the loaves are golden brown.
Let the bread cool until room temperature.
For a delicious oat take on the Subway white bread, sprinkle the tops of the loaves with quick-cooking oats after brushing on the egg white mixture.
Adapt this recipe to prepare Subway's Honey & Oats bread by adding 1/2 cup of old fashioned oats to the bread dough before rising.
If you prefer a hands-off approach, you can mix all of the ingredients in a bread machine and cook on a light setting according to the manufacturer's instructions.
Add a bit more flavor by sprinkling a mixture of shredded cheddar cheese, garlic salt, and Italian seasoning over the dough before baking.
Recreate Subway's Parmesan Oregano bread by mixing together Parmesan cheese, oregano, and garlic salt and sprinkling it over the unbaked dough.
You can also make two loaves of bread from this recipe instead of eight individual sub rolls.
Sweet Bread Raita


Ingredients:
yogurt, sugar

Directions:
Fry the bread cubes in the oil till they become golden brown and crisp.
In a bowl, Mix yogurt and sugar together till it becomes smooth.
Keep this mix in refrigerator.
After the bread cubes attain room temperature , take out the yogurt-sugar mix and add the bread cubes.
Mix them well and finish it with some tooty-fruity.
And Ready to serve.
Tip : Instead of fried bread cubes you can use toasted bread cubes in 1 tbs oil/ghee.
Tip 2: You can adjust the amount of sugar according to your taste.
Note: Serve immediately.
Vanilla Chantilly Cream
Category: desserts
By MonicaA.

This is a sweeter version of whipped cream. It is smooth and satiny. My family loves it on pancakes, chocolate mousse, and just about anything that needs a sweet touch. Enjoy, from my family to yours.

Ingredients:
½  vanilla bean
1 cup heavy whipping cream
2 tablespoons superfine sugar
½ teaspoon vanilla extract

Directions:
Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod. Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

Prep time: 8 mins
Total time: 8 mins
Yields: 1 1/2 to 2 cups cream

Calories: 79.2
Fat: 7.3 g
Saturated fat: 4.6 g
Carbohydrates: 3.2 g
Sugars: 2.7 g
Protein: 0.4 g
Cholesterol: 27.2 mg
Sodium: 7.6 mg
Cassava Balls


Ingredients:
cassava, onion, fresh herbs of choice, dried herbs, egg

Directions:
Combine the cassava, onion, and herbs; lightly beat the egg and add to the cassava mixture and combine until smooth.
Form mixture into small balls.
Lightly fry the balls in the cooking oil, over medium temperature, until golden brown.
NOTE:  A finely chopped fresh chili pepper or a clove of minced garlic can be used instead of the herbs.
Cauliflower With Olives, Capers and Parsley


Ingredients:
kalamata olive, capers, red wine vinegar, olive oil, cauliflower florets, parsley

Directions:
Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
Transfer cauliflower to a bowl and toss with olive mixture and parsley.
Season with salt and pepper to taste.
Apple Pie Baked in a Brown Paper Bag


Ingredients:
all-purpose flour, sugar, salt, unsalted butter, granny smith apples, sugar, cornstarch, fresh lemon juice, vanilla, cinnamon, salt, nutmeg, unsalted butter

Directions:
In a food processor combine flour, sugar and salt.  Add butter and pulse into pea-sized pieces.  Add water and pulse briefly, it will still look crumbly.  Transfer the crumbs to 2 pieces of wax paper and form into 2 disks.  Wrap with plastic wrap and chill overnight.
Roll out disks on a lightly floured workstation to 2" bigger than the 9" pie plate.  Line the plate with one disk, and chill the other.
Preheat oven to 375 degree F.
Filling:.
Toss apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt and nutmeg together.  Transfer to pie shell and dot with butter.  Brush edges of crust with water and place top crust on and pinch the edges together.
Slide pie into a brown paper bag and fold top down.  Staple and bake for 1 hour.
Remove pie from  oven and cut a large circle in the top of the bag and return to the oven to brown the crust.  It should take approx 15-25 minutes.
Let pie cool at least 30 minutes before serving.
Boston Cream Pie


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, milk, heavy cream, vanilla, sugar, flour, heavy cream, vanilla, butter

Directions:
Lightly grease two 9 inch -baking pans and line the bases with parchment paper.
Preheat the oven to 350°F.
For the cake: In a bowl cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt. Divide between the two baking pans. Bake for 25 minutes.
For the pastry cream warm the milk and the heavy cream in a medium saucepan. In a large bowl whisk the egg yolks with the  sugar until creamy. Add the flour. Add the warm milk to the egg mixture and mix until smooth. Stir in the vanilla. Pour it all back into the saucepan and stir gently until the custard thickens. It should coat the back of a spoon. Remove from the heat. Press a piece of wax paper onto the surface of the custard and let cool in the refrigerator.
For the ganache: combine the heavy cream , butter, vanilla and chocolate in a double boiler. Stir until smooth and thickened.
To assemble the cake: Place one cake on your cake plate. Spread with the cold pastry cream . Top with the second cake and frost the top with the ganache.
Thick Chili Con Carne


Ingredients:
ground beef, butter, onions, kidney beans, chili powder, flour, water, salt

Directions:
Cook ground beef and onion in 3 T hot butter until browned.
Add the kidney beans and tomato soup and cook 10 minutes.
Combine the chili powder, flour, water and salt and make into paste. Blend into ground beef mixture.
Bring to a boil and then cover and cook over low heat, stirring frequently, 45 minutes. Depending on your taste, feel free to add more or less chili powder. Serve hot -- with crackers or warm bread.
If you like your chili less thick, just add the chili powder in step three and omit the flour, water and salt.
Liz's Pickled Shrimp
Category: appetizers-and-snacks
By KATHLEEN20

Wonderfully marinated shrimp perfect for a dinner party appetizer!  This makes tons of marinade so feel free to half the ingredients if you don't have three pounds of shrimp on hand.

Ingredients:
3 pounds large shrimp - peeled and deveined
1 large onion, thinly sliced
1  green bell pepper, cut into thin strips
1 cup vegetable oil
2 cups ketchup
1 cup apple cider vinegar
2 tablespoons white sugar
2 (8 ounce) jars prepared yellow mustard
2 tablespoons capers
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 dashes hot pepper sauce (e.g. Tabasco™), or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside. Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 12 servings

Calories: 335.2
Fat: 20.8 g
Saturated fat: 3.2 g
Carbohydrates: 16.9 g
Sugars: 12.7 g
Dietary fiber: 1.8 g
Protein: 21.2 g
Cholesterol: 172.9 mg
Sodium: 1334.9 mg
Green Tomato Spirals


Ingredients:
egg, milk, green tomatoes, all-purpose flour, seasoning salt

Directions:
Make egg wash by mixing egg and milk.
Put sliced green tomatoes in a bowl and pour egg wash over them. Turn tomatoes so that they're all thoroughly coated, then pour tomatoes into a colander to drain.
Put flour and seasoning salt in a plastic zip-top bag. Add tomatoes and shake to coat.
Slowly add tomatoes to hot cooking oil in batches. They fry up quickly, so make sure not to burn them.
Couscous With Asparagus, Chervil + White Wine


Ingredients:
salted butter, garlic clove, couscous, dry white wine, chicken, vegetable broth, asparagus, pistachios, chervil

Directions:
Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add couscous and cook until partially toasted, 2 minutes. Add wine and cook, stirring, until almost evaporated, 2 minutes. Meanwhile, heat broth in a second saucepan until warm.
Add 1 cup broth to couscous and quickly simmer over medium-high heat until the couscous is silky and the liquid has nearly evaporated, about 3 minutes. Repeat with the remaining 2 1/2 cups broth, adding a cup at a time and cooking until each addition has nearly evaporated. Before the last addition, add asparagus to remaining hot broth (about 1 1/2 cups]. (Stir asparagus into couscous with last cup of broth.].
Once couscous is tender and all the broth has been added, stir in Pecorino, pistachios, chervil and remaining butter. Sprinkle servings with additional Pecorino, pistachios and chervil, if desired. Serve immediately.
Fortifying Beverage


Ingredients:
"fresh parsley"

Directions:
"Place everything in blender and process until smooth (2-5 minutes]."
Monterey Chicken Bake


Ingredients:
boneless skinless chicken breast halves, mayonnaise, chunky salsa, monterey jack cheese

Directions:
Preheat oven to 425°.
Brush chicken with mayonnaise on all sides then dip in bread crumbs until evenly coated.
Arrange chicken in a 9x13" pan.
Bake 15 minutes; top with salsa then cheese.
Bake an additional 5 minutes or until cheese is melted and chicken is cooked thoroughly.