xiaoxl/recipe_data huggingface dataset:
Hungarian Hot Stew "hunky Stew"


Ingredients:
carrots, celery, green bell peppers, onion, russet potatoes, green beans, salt, pepper, tomato juice, tomato sauce

Directions:
Cut meat into 2-3" chunks and put into a large pot or Dutch oven.  Sprinkle with hot pepper seeds-to taste.
Layer all of the ingredients in the order given, just make sure the the tomato juice and sauce cover the veggies but not so much it becomes a soup.  Wiggle the pan so the sauce distributes throughout.
Cook on medium to medium-low heat for 1 hour, skimming when needed and stirring occasionally (at this point you want to stir carefully so as not to disrupt the layering too much].
Cook an additional hour or so on medium-low or until the carrots are done.
Serve with crusty bread (for sopping-very important!] and salad.
Very Italian Pasta Salad


Ingredients:
rotelle pasta, ground beef, milk, eggs, parmesan cheese, all-purpose flour, roma tomatoes, red onion, caper berries, Italian parsley, olive oil, black pepper, salt

Directions:
Cook the rotelle in abundant salt water following manufacturer’s instructions, tasting for readiness from time to time. Also boil 3 of the eggs to make hard-boiled eggs.
To a large bowl add the breadcrumbs and the milk and let them sit for a couple of minutes. Then add ground beef, the remaining egg, Parmesan cheese and a little bit of salt and pepper. Remember Parmesan is salty. Mix well and make tiny meatballs the size of a cherry or a grape.
Put them in a pan with the flour and toss them around to dust them.
Fry the meatballs in a large frying pan over high heat, until golden, about 4 minutes total, turning them around with the help of 2 fork, to get n even golden. Drain on paper towels.
Now slice hard-boiled eggs in wheels; take the egg yolks and put them in a bowl. Mash them with a fork and mix then with the olive oil salt and pepper until emulsified. This will be your dressing.
Drain the pasta, put it in a large bowl and toss with the dressing. Use as much dressing as you want, you don’t have to use the whole cup if you think it is too much for your taste. You can always add some more later on.
Now add onions, tomatoes, caper berries, egg white rings and parsley. Toss and let it sit for about 15 minutes for the flavors to blend.
Potato Bread I
Category: bread
By Diane Johnson

Bread machine recipe.  White bread with some wholesome ingredients.

Ingredients:
¾ cup water
⅔ cup instant mashed potato flakes
1  egg
2 tablespoons margarine
2 tablespoons white sugar
¼ cup dry milk powder
1 teaspoon salt
3 cups bread flour
1 ½ teaspoons active dry yeast

Directions:
Add ingredients to bread machine in order suggested by the manufacturer.   Add enough water to make a firm dough; use less if leftover potatoes are used. Bake at regular bread cycle.

Yields: 1 - 1 1/2 pound loaf

Calories: 173
Fat: 2.8 g
Saturated fat: 0.5 g
Carbohydrates: 30.5 g
Sugars: 3.6 g
Dietary fiber: 1.1 g
Protein: 6 g
Cholesterol: 16 mg
Sodium: 237.1 mg
Fruit and Nut Curried Rice Salad


Ingredients:
rice, water, salt, butter, bananas, lemon juice, celery, seedless raisin, salted peanuts, chopped pimiento, chives, mayonnaise, lemon juice, curry powder, dry mustard

Directions:
Cook rice with water, salt and butter according to package directions.
Chill.
Cut bananas into 1/2 inch slices.
Sprinkle 1 tablespoon lemon juice over banana slices.
In a large bowl, combine rice, celery, raisins, peanuts, pimiento and chives.
Toss lightly and chill.
Combine mayonnaise, cream, 1 tablespoon lemon juice, curry powder, dry mustard and hot pepper sauce.
Mix well. Add bananas.
Toss all but salad greens.
Arrange mixture on crisp salad greens on chilled salad plates.
Garnish with toasted coconut and serve.
Jam Jams


Ingredients:
margarine, molasses, brown sugar, egg, baking soda, hot water, salt, vanilla, flour

Directions:
Cream together margarine and brown sugar.  Beat in egg, molasses until fluffy.
Add soda with water, salt and vanilla.
Stir in eough flour to make a stiff dough for rolling.
Roll out 1/8th inch thick and cut into circles. (about 1 1/2 inches across].
Bake at 350*F for 8 to 10 minutes.
Cool on wire racks.
When cool put together in pairs with jam in the middle.
Ny Style Pizza Dough


Ingredients:
warm water, all-purpose flour, olive oil, granulated sugar, salt, cornmeal

Directions:
In a large bowl, dissolve sugar and salt in water.
Add oil and flour and stir with heavy spoon for 1 minute.
Turn out to a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch.
Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1 to 2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven] or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
Bake in a 500 degree oven for 20-25 minutes, until crust is golden.
Sweet Corn Dip


Ingredients:
white shoepeg corn, Miracle Whip, sour cream, colby-monterey jack cheese

Directions:
Place chopped onion in a microwave-safe dish and microwave on high for 30 seconds. (This step cuts back on the intense flavor of raw onion - you may skip this step if you prefer].
Combine all ingredients in medium-sized bowl.
Serve with fritos or plain ripple potato chips.
Aunt Sara's Chicken Paprikash


Ingredients:
chicken breasts, chicken thighs, sweet Hungarian paprika, onion powder, salt, pepper, chicken broth, carrots, celery ribs, onion, tomatoes, fresh parsley, sour cream, water, flour, eggs, flour, water, salt

Directions:
Lightly flour the chicken and brown in the oil.
Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
Pour the broth through a colander back into the kettle and discard the vegetables. Cool the  broth slightly.
Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
Bring 4 quarts of water to a boil and make the dumpling dough.
In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
Add the chicken pieces back into the gravy and server over the dumplings.  YYYUUUUMMMM!
Peanut Butter Sesame Noodles (Rachael Ray)


Ingredients:
honey, tamari, ground ginger, fresh ginger, spaghetti, sesame seeds

Directions:
In a medium microwaveable bowl, heat the peanut butter in the microwave oven until melted, about 15-20 seconds (or heat peanut butter over low heat on stove until mushy].
Whisk honey and tamari into the peanut butter, then whisk in the sesame oil and the ginger.
Toss the spaghetti with the sauce, and top with the sesame seeds, if you want to go really groovy with the noodles.
If you want to bump up the crunch factor, add some shredded carrots, scallions, bean sprouts or other veggies.
Zucchini, Mushroom, and Fresh Tomato Sauce over Pasta


Ingredients:
olive oil, onion, zucchini, mushroom, garlic cloves, fresh tomato, salt, fresh Italian parsley, fresh basil, penne, parmesan cheese

Directions:
Heat the oil in a wide saucepan; add in onion; stir/saute 5 minutes.
Stir in zucchini and mushrooms; saute over high heat, stirring, until tender, about 10 minutes.
Stir in garlic; saute 1 minute.
Add in tomatoes; cook/stir 5 minutes.
Add in salt, parsley, and basil.
Toss hot pasta with the sauce; serve immediately; sprinkle grated parmesan on top.
Adult Beverage


Ingredients:
Kahlua, Baileys Irish Cream

Directions:
Layer in order., Shoot!
Pina Colada Pie


Ingredients:
granulated sugar, unsalted butter, vanilla ice cream, cream of coconut, white rum, crushed pineapple, fresh pineapple

Directions:
Preheat oven to 425 F (220C].
Place crumbs, shredded coconut and sugar in a large bowl and use a fork to mix well.
Stir in butter until evenly moist.
Firmly press over bottom up and sides of a 9inch pie plate.
Bake in center of oven until firm, 5-7 minute Place in freezer to cool about 20 minute.
When crust is cool, place ice cream in large bowl and cut into small chunks.
In small bowl stir ¼ cup coconut cream syrup with rum.
Drain pineapple and pat dry with paper towels.
Stir coconut cream mixture and pineapple into softened ice cream as best you can. Don’t let melt completely or pie will lose volume.
Spoon into cooled crust and spread evenly.
Tightly cover with plastic wrap and freeze until firm at least 4 hours.
For easy serving, place pie on counter and uncover. Let sit for about 10 min, just until you can slice.
Haitian Griots


Ingredients:
garlic cloves, scallions, thyme leaves, fresh ground black pepper, scotch bonnet peppers, onion, red bell pepper, oranges, juice of, limes, juice of, coffee beans, kosher salt, boneless pork shoulder, water

Directions:
In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 teaspoons of salt, and puree.
Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
Preheat the oven to 325 degrees F. Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.
Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.
Boil the braising liquid until reduced to 1 cup (approx. 10 minutes]. Strain into a saucepan and boil until reduced to 1/2 cup (approx. 8 minutes]. Add the marinade and boil for 1 minute.
Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.
Fresh Veggie Bagel Sandwich
Category: main-dish
By Annie

This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!

Ingredients:
1  bagel, sliced in half
1 tablespoon coarse-grain brown mustard
1 leaf romaine lettuce
2 (1/4 inch thick) rings green bell pepper
4 slices cucumber
2 slices tomato
salt and freshly ground black pepper to taste
2 slices  red onion
½ cup alfalfa sprouts

Directions:
Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 331.1
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 63.7 g
Sugars: 6.6 g
Dietary fiber: 5.9 g
Protein: 14.3 g
Sodium: 680.9 mg
Make Your Own Sun-Dried Tomatoes: Oven, Dehydrator, or  Sun


Ingredients:
roma tomatoes, salt, dried basil, dried oregano, dried thyme

Directions:
TOMATO PREPARATION ALL METHODS.
Cut out the stem and scar and the hard portion of core lying under it.
Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.
Scrape out all of the seeds that you can without removing the pulp.
Mix together thoroughly basil,oregano, thyme, and salt.
Sprinkle a small amount of this mixture on each tomato.
OVEN-DRYING (approximately 12 hours].
Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets (glass or porcelain dishes are OK.] Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
Bake in 170°F oven for about 3 hours.
Leave the oven door propped open about 3 inches to allow moisture to escape.
After 3 hours, turn the tomatoes over and press flat with your hand or a spatula.
Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
DEHYDRATOR (approximately 8 hours]:
Place the tomatoes, cut side up, directly onto the dehydrator trays.
Set dehydrator temperature to about 140°F.
After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula.
After a few hours, turn the tomatoes again and flatten gently.
Continue drying until done.
SUN-DRYING (approximately 3 days]:
Dry in hot weather, with relatively low humidity.
Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays.
Cover trays with protective netting or cheesecloth.
Place in direct sun, raised from the ground.
on blocks or anything else that allows air to circulate under the trays.
Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun.
Place the trays in a sheltered spot after sundown, or if the weather turns bad.
ADDITIONAL NOTES FOR ALL METHODS.
No matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying.
They are done when they are very dry, but still pliable. Texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry. Try to remove them on an individual basis, before they become tough.
Roasted Garlic Smashed Potatoes


Ingredients:
bulbs of garlic, olive oil, cream cheese, sour cream, butter, milk, salt, pepper, fresh chives

Directions:
Cut off pointed end of garlic bulb.
Place garlic bulb on a piece of aluminum foil; drizzle with oil.
Fold foil to seal.
Bake at 350 degrees for 1 hour; cool.
Squeeze pulp from garlic, set aside.
Cook potatoes in a dutch oven, in boiling salted water to cover 20 to 25 min or until tender.
Drain and place in a large bowl.
Mash potatoes with roasted garlic pulp, cream cheese, and next 5 ingredients in a bowl until smooth.
Garnish, if desired.
Spinach and Bean Soup


Ingredients:
garlic clove, olive oil, Italian-style tomatoes, cannellini beans, turkey broth, vegetable broth, frozen chopped spinach, herbs

Directions:
Saute' garlic in oil.
Add tomatoes, one can of the beans (undrained], salt, pepper and the broth.
Bring to a boil.
Meanwhile, puree' the second can of beans in a blender.
Add to the tomato/bean mixture.  Stir to blend well.
Add the spinach, stir to blend.
Return to boiling.
Turn heat down and simmer for 15 to 20 minutes.
Add herb of choice (oregano and basil make a great combo, to taste.
Simmer 5 minutes.
Serve.
Cranberry Sauce - Karpalokastike


Ingredients:
fresh cranberries, maple syrup, ground ginger, ground cardamom, cinnamon

Directions:
"Combine all the ingredients in a medium saucepan and cook on medium heat for 10 to 15 minutes, stirring, until the cranberries have popped and the sauce is thick."
Pumpkin Spice Granola


Ingredients:
old fashioned oats, unsweetened coconut, pecans, canola oil, honey, pure maple syrup, vanilla extract, salt, pumpkin pie spice, raisins

Directions:
Preheat oven to 325°F.
Combine the oats, pepitas, nuts, wheat bran, oat bran, dry milk powder, and coconut in a large pan.
In a small saucepan, combine the oil, honey, syrup, flavoring, pumpkin pie spice and salt.
Heat just until blended thoroughly.
Pour syrup over oat mixture and mix until thoroughly coated.
Spread on 3 jelly roll pans and bake in preheated oven for 15 to 20 minutes or until lightly browned, stirring frequently.
Cool completely in pans.
Pour cooled mixture into a large container, add dried fruit and mix well.
Store in airtight container at room temperature.
Betsy Clear


Ingredients:
"vodka"

Directions:
Pour ingredients over ice., Stir., Garnish with an orange wedge.
Honey Mustard Cheeseburgers


Ingredients:
lean ground beef, onions, dried oregano, cheddar cheese, lettuce leaves, tomatoes, honey, Dijon mustard, dried oregano, lemon juice

Directions:
Combine mustard, honey, dried oregano, and lemon juice, if using, to make sauce.
To ground beef, add 2 tbls. of the above mustard sauce, oregano, onions, salt and pepper. Mix together lightly, but make sure it is  fully incorporated. Form into 4 burgers. Grill or broil 4 to 5 minutes on each side for medium. When the burgers are almost cooked, place a slice of cheese on each one. Place on bottom of bun and top with lettuce and tomato. Spoon the rest of the honey mustard sauce over the top and place top bun over all. Enjoy!
Brattons Clam Chowder


Ingredients:
onion, celery, potatoes, clams, butter, flour, half-and-half cream, salt, pepper, vinegar

Directions:
Drain juice from Clams over veggies in small pan., Add enough water to cover and simmer until tender., Meantime, melt butter, add flour & blend, cook stirring constantly., Add cream slowly & stir with wire whisk  until smooth and thick., Add undrained veggies, clams & vinegar & heat through., Season with salt and pepper to taste.
Super Easy Salmon Mousse - Martha Stewart


Ingredients:
unflavored gelatin, smoked salmon, reduced-fat sour cream, sour cream, fresh lemon juice, coarse salt, fresh dill, capers, baguette

Directions:
Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.
Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.
Warm Chili Cheese Dip
Category: appetizers-and-snacks
By vinolover

This is a warm, cheesy dip with chili con carne. Passed down from a coworker, it's the staple to any potluck or Sunday football game party.

Ingredients:
1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
2 (15 ounce) cans chili without beans (such as Hormel®)
2 (8 ounce) packages cream cheese, cubed
1 (16 ounce) jar picante sauce (such as Pace®)

Directions:
Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker, set on Low, and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 20 servings

Calories: 269
Fat: 20.5 g
Saturated fat: 12.1 g
Carbohydrates: 8.5 g
Sugars: 4.7 g
Dietary fiber: 0.6 g
Protein: 13.4 g
Cholesterol: 67.3 mg
Sodium: 958.5 mg
Chef John's Honey-Glazed Ham
Category: main-dish
By Chef John

A great holiday ham glaze needs to have three things: wonderful flavor, gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I'm happy to report this easy-to-make glaze has all those things in abundance.

Ingredients:
¾ cup water, or as needed
2  whole star anise
12  whole cloves, or more to taste
1 (7 pound) country-style ham
1 cup firmly packed light brown sugar
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 ½ teaspoons freshly ground black pepper
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper

Directions:
Preheat oven to 325 degrees F (165 degrees C). Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham. Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency. Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.

Prep time: 15 mins
Cook time: 2 hrs 35 mins
Total time: 2 hrs 50 mins
Yields: 1 glazed ham

Calories: 455.2
Fat: 26.4 g
Saturated fat: 9.4 g
Carbohydrates: 18.9 g
Sugars: 17.7 g
Dietary fiber: 0.3 g
Protein: 34 g
Cholesterol: 97.3 mg
Sodium: 1918.7 mg
Marinated Tomatoes With Onions


Ingredients:
basil, sugar, salt, dry mustard, garlic powder, pepper, tomatoes, parsley

Directions:
In bowl, mix together basil, sugar, salt, mustard, garlic, pepper, vinegar and oil.
In shallow casserole dish, layer onion, tomatoes, parsley and dressing.
Marinate overnight in refrigerator.
Barley Bake
Category: side-dish
By KATINHAT

Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.

Ingredients:
¼ cup butter
1  medium onion, diced
1 cup uncooked pearl barley
½ cup pine nuts
2  green onions, thinly sliced
½ cup sliced fresh mushrooms
½ cup chopped fresh parsley
¼ teaspoon salt
⅛ teaspoon pepper
2 (14.5 ounce) cans vegetable broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Prep time: 25 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 280
Fat: 14.2 g
Saturated fat: 5.8 g
Carbohydrates: 33.2 g
Sugars: 3.5 g
Dietary fiber: 7 g
Protein: 7.4 g
Cholesterol: 20.3 mg
Sodium: 437.5 mg