xiaoxl/recipe_data huggingface dataset:
Caesar Croutons


Ingredients:
lemon zest, garlic powder, pepper, oregano, parmesan cheese, parsley, season salt, olive oil, fresh lemon juice

Directions:
Add lemon zest, garlic powder, pepper,oreagno, parmesan cheese, parsley season salt, olive oil, fresh lemon juice mix with stick blender or whisk together well.
In large bowl mix bread cubes with caeser dressing and mix well.
Bake on two large cookie sheets 350 for about 15-20 minutes or until toasted.  Stirring every 5 minutes. Ovens may vary a bit so watch closely.
Cool compelety and store in air tight container.
I buy day old bread and put in freezer then when Im ready to make crutons I take the bread out for about an hour then cube it, makes it a little easier, but make sure they are to room temp and soft before adding the ceasar mix.
Save the crusts and toast in oven and make bread crumbs.
When Im making caesar salad I use this recipe and add 2-3 anchovy fillets. A nice change from creamy dressings.
Kahlua® Homemade
Category: drinks
By littleimages

This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.

Ingredients:
4 cups water
1 cup instant coffee crystals (such as Folgers® Classic Roast)
2 cups light brown sugar
2 cups lightly packed dark brown sugar
1 (750 milliliter) bottle 190 proof grain alcohol (such as Everclear®)
2 teaspoons vanilla extract
1  vanilla bean, split lengthwise and halved

Directions:
Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely. Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 2 weeks 5 days
Yields: 3 bottles

Calories: 186.7
Carbohydrates: 29.8 g
Sugars: 29 g
Protein: 0.2 g
Sodium: 9.9 mg
Artichoke


Ingredients:
artichoke, olive oil, fresh garlic, salt

Directions:
Cut stem off of artichoke, peel stem and cut into pieces.
Pull off any dried or dark leaves.
Turn artichoke over and smash top of the leaves against a flat surface until it softens and you can reach into the center of the artichoke.
Stuff the stems into the softened center.
Place all of the artichokes in a pot slightly larger than all of the artichokes, put a little water in the pot.
6. Drizzle Olive Oil over the artichokes, put lots of chopped garlic and sprinkle salt.
Bring water to a boil. Cover pan and lower temp to low, cook for about an hour, checking occasionally to be sure there is still water in the bottom of the pot. You will know when the artichokes are done when the leaves pull out with a gentle tug.
You eat the artichoke by putting a leaf between your teeth and pulling the "meat" off the leaf. When the large leaves are eaten, you can spoon the rest of the soft tiny leaves off of the "heart" and eat the "heart" (that is the best part]. Enjoy.
Creamy Split Pea Soup


Ingredients:
water, sweet potato, onion, garlic cloves, salt, half-and-half, fresh dill, pepper, dry sherry

Directions:
Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
Cover and cook on low for 10-11 hours until vegetables are tender.
Stir in spinach, half and half, and dill.
Cover and cook on low for 30 minutes or until spinach is wilted.
Season with pepper.
Scallops One - Two - Three
Category: appetizers-and-snacks
By JOELLEFLYNN

An easy appetizer to make and extremely delicious!

Ingredients:
6 slices bacon
12  sea scallops, rinsed and drained
3 tablespoons fresh lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut the bacon slices in half and wrap each half around a scallop. Use a toothpick to secure in place. Drizzle lemon juice over scallops. Place on a cookie sheet. Bake in a preheated oven for 15 to 20 minutes or until bacon is cooked.  Serve warm.

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

Calories: 234.8
Fat: 19.3 g
Saturated fat: 6.3 g
Carbohydrates: 2.3 g
Sugars: 0.3 g
Protein: 12.5 g
Cholesterol: 43.4 mg
Sodium: 422.4 mg
Ghoul Aid


Ingredients:
water, sugar, ginger ale

Directions:
Mix all together, will be dark brown, black in color., Refrigerate.
Smoked Chicken Breasts
Category: side-dish
By Kim

This is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or just by themselves!

Ingredients:
4 cups water
¼ cup kosher salt
2 tablespoons brown sugar
1 tablespoon cider vinegar
4 pounds skin-on, bone-in chicken breasts
maple wood chips
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder

Directions:
Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight. Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips. Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath. Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 4 hrs
Total time: 8 hrs 5 mins
Yields: 3 servings

Calories: 728.7
Fat: 14.6 g
Saturated fat: 4.1 g
Carbohydrates: 14.9 g
Sugars: 13.5 g
Dietary fiber: 0.5 g
Protein: 126.2 g
Cholesterol: 344.8 mg
Sodium: 8680.6 mg
Taco Salad with Lime Vinegar Dressing
Category: salad
By JulieW

This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste.  Yum!

Ingredients:
1 pound lean ground beef
¾ cup water
1 (1 ounce) packet taco seasoning mix
1 head romaine lettuce, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) basket grape tomatoes, chopped
1  avocado, pitted and sliced
½ cup chopped carrots, or to taste
½ cup chopped green bell pepper, or to taste
½ cup chopped celery, or to taste
¼ cup shredded Cheddar cheese, or to taste  (Optional)
¼ cup lime juice
3 tablespoons honey
2 tablespoons champagne vinegar
2 tablespoons chopped fresh cilantro, or to taste  (Optional)
2 tablespoons Dijon mustard
3 cloves garlic, minced
salt and ground black pepper to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and   mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes. Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef. Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 553.5
Fat: 26.3 g
Saturated fat: 8.8 g
Carbohydrates: 51.6 g
Sugars: 17.3 g
Dietary fiber: 13.5 g
Protein: 30.5 g
Cholesterol: 75.9 mg
Sodium: 1119.5 mg
Flax Meal Bread


Ingredients:
water, margarine, butter, salt, powdered milk, sugar, flour, flax seed meal, rolled oats, wheat germ, bread machine yeast

Directions:
Place ingredients in bread machine pan in order given.
Choose 2 pound loaf size, grain setting, and desired crust darkness and start bread machine.
To serve, cool, cut loaf in half, then slice each half in 10 slices- yielding 20 slices.
Poor Boy Burgers


Ingredients:
onion, mushroom, parmesan cheese, green olives

Directions:
Combine all ingredients and form into patties., Grill until done.
Cranberry Crab Cakes


Ingredients:
egg, cranberries, mayonnaise

Directions:
Mix the egg, 1/4 of a cup of the chips, cranberries, mayonnaise, and dressing.
Drop one tablespoon at a time into the remaining 1/2 cup of crushed chips and coat.
Heat oil in a large skillet, using medium heat.  My stove only needs to be set to five but may vary.
Transfer with a fork to frying pan and flatten slightly
Fry about two minutes on each side or until golden.
I tend to do 1-3 at a time, by the time the second cake is added it’s time to flip the first, when the third is added, the first is done, etcetera.
Treacle Scones


Ingredients:
self raising flour, sweet butter, brown sugar, milk, ground ginger, cinnamon, molasses, salt

Directions:
Sift the flour and spices into a bowl.
Rub in the butter as finely as possible.
Dissolve the treacle, sugar, and salt in the milk.
Add to dry ingredients and mix lightly to a clear dough.
Turn out on to a floured board, divide in two, and form into round shapes.
Roll out and cut across into four or eight, but do not completely separate the scones.
Glaze with beaten egg.
Bake in a moderate hot oven for approximately 12-15 minutes.
Test for doneness.
Serve with sweet cream butter and a selection of marmalades and jams.
Note: You may have to experiment with the timing depending on the individual oven.
New Potatoes With Fresh Horseradish Sauce (Vegan)


Ingredients:
tiny new potatoes, tofu sour cream, low-fat plain yogurt, sugar, salt, white pepper, fresh chives

Directions:
NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
Adjust seasoning. Garnish with fresh chives. Serve hot.
Trevor's Fresh  Onion Dip


Ingredients:
cream cheese, Miracle Whip, onion, Worcestershire sauce, milk, salt, Accent seasoning

Directions:
Place all ingredients except onion in a large bowl.
Peel onion.
Grate onion into cream cheese mixture. Add as much as you think you will need (depends on strength of onion].
With a hand blender, mix all till well blended.
Taste, adjust seasonings. (you may want more onion, Worcestershire sauce, etc.].
Add more milk if necessary to bring to your desired "dipability".
Sticky Garlic Chicken Skewers


Ingredients:
garlic, clear honey, tomato ketchup, Worcestershire sauce, English mustard, Tabasco sauce, chicken breasts

Directions:
Mix together everything except the chicken. Then toss in the chicken strips and stir to coat well. Transfer to a non metallic dish and cover and leave to marinate for a minimum of 20 minutes but overnight is better.
Pre-heat the grill to high.
Thread the chicken strips onto the skewers (about twelve] and arrange on a foil lined baking sheet and grill for 6-7 minutes, turning occasionally until well browned and cooked through or bbq over hot coals for 5-6  minutes.
Fennel Soup
Category: soups-stews-and-chili
By ADAMGODES

This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Ingredients:
¼ cup butter
5  fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

Directions:
Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

Prep time: 7 mins
Cook time: 25 mins
Total time: 32 mins
Yields: 4 servings

Calories: 222.4
Fat: 12.6 g
Saturated fat: 7.3 g
Carbohydrates: 26.3 g
Sugars: 3.5 g
Dietary fiber: 10.1 g
Protein: 4.7 g
Cholesterol: 30.5 mg
Sodium: 693.8 mg
Cinnamon Quinoa Bars


Ingredients:
quinoa, eggs, soymilk, maple syrup, vanilla extract, cinnamon

Directions:
1. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
2. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using] and whisk.
3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
4. Bake for 20 to 25 minutes until set and golden.
5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
6. Cool completely and cut into squares. Serve with a dollop of nut butter.
Baked Parmesan and Garlic Sweet Potato Fries


Ingredients:
sweet potatoes, olive oil, garlic granules, parmesan cheese, sea salt

Directions:
Preheat oven to 450
Cut up sweet potatoes into wedges,rounds or thin strips.
In a large bowl add the fries. Coat them with oil. You may substitute just water if desired. Then add the garlic granules,parmesan and sea salt.
Spay a cookie sheet with pam or oil and lay fries out on top.
Bake for 10 mins then turn them over. Put back in the oven for 10 more minutes. If you have thicker fries you may need an additional 5-10 minutes baking time.
Brandied Beef Stew


Ingredients:
beef stew meat, flour, dried oregano, dried basil, black pepper, olive oil, onion, carrots, beef broth, brandy, whole mushrooms, parsley

Directions:
Sprinkle meat with flour, garlic salt,oregano, basil& pepper and toss to coat evenly.
Heat oil in Dutch oven or large pot.
Add meat and cook over medium heat until browned on all sides, stirring occasionally.
Add onion, carrots, beef broth and brandy.
Cover and simmer over low heat for 1 1/2 hours or until meat is very tender.
Add mushrooms and parsley, and simmer 10 minutes longer.
Add crusty bread& a nice green salad and enjoy!
Uncle Wayne's Bloody Mary


Ingredients:
vodka, water, pickle juice, dill weed, Tabasco sauce

Directions:
"Mix and pour over ice!  Uncle Wayne sometimes substitutes a dill pickle spear for the usual celery stick on the side."
Grilled Pizza
Category: trusted-brands-recipes-and-tips

Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.

Ingredients:
3 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees to 130 degrees F)*
⅓ cup oil
1 tablespoon Additional flour for rolling
1 teaspoon Additional oil for grilling
½ cup Pizza sauce
Other toppings as desired
1 ounce Shredded mozzarella cheese

Directions:
Start charcoal fire or preheat gas grill to medium-high heat. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute.  Gradually add enough flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect. Brush both sides of crust with additional oil.  Using hands, lift each crust carefully and place on grill.  Cook for 3 to 4 minutes until bottom is lightly browned and top looks set.  Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet. Lightly add sauce and top the grilled side of each pizza crust.  Excess sauce or toppings makes the pizza hard to handle.  Repeat with remaining pizzas. Carefully slide each pizza onto the grill.  Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted.  Remove from grill and serve immediately.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 8 pizzas

Calories: 313.1
Fat: 10.8 g
Saturated fat: 2 g
Carbohydrates: 45.6 g
Sugars: 2.2 g
Dietary fiber: 1.7 g
Protein: 7.2 g
Cholesterol: 2.3 mg
Sodium: 542 mg
Hong Kong Burgers


Ingredients:
ground beef, bean sprouts, soy sauce, onion powder, garlic powder, pepper, cheese slices, cheddar cheese, lettuce, tomatoes, chili sauce, mayonnaise

Directions:
Combine burger ingredients until just combined.
Shape into 10 patties.
Grill for about 4 minutes, flip, and grill 4 minutes longer (depending on your grill and how fast the burgers cook].
Just before the burgers are done, put a cheese slice on 5 patties until melted and remove from grill.
Combine the chili sauce and the mayo to make the sauce.
Cut each hamburger bun into 3 slices (think of a Big Mac bun].
Place a plain patty on the bottom with some sauce, then the middle of the bun, then a cheese patty, a slice of tomato, some lettuce, put some sauce on the top bun, and put'er on top.
Serve with lots of napkins!
Potato Scones


Ingredients:
mashed potatoes, salt, butter, egg, baking powder, unbleached flour

Directions:
Wash peel, and boil the potatoes-- about three medium ones.
Mash them, and measure out two cups.
If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
Stir in the salt and the butter, then beat in the egg.
Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
Divide the dough into 8 equal parts.
Roll out each section of the dough to about 1/4" thickness on a floured board.
Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
They should feel dry but pliable, and have some light brown blisters.
Keep them warm in a damp towel in the oven as they are cooked.
Serve hot.
If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.
Spicy Sweet Potato Soup
Category: soups-stews-and-chili
By SARBEK

First Class Dining soup recipe, refreshing taste, full of flavour.

Ingredients:
½ cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1  onion, sliced
2 cloves garlic, sliced
4 cups chicken stock
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
¼ cup smooth peanut butter
1  lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste
1 large roma (plum) tomato, seeded and diced

Directions:
In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt. Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

Yields: 8 servings

Calories: 206.8
Fat: 9 g
Saturated fat: 3.8 g
Carbohydrates: 28.7 g
Sugars: 6.8 g
Dietary fiber: 4.6 g
Protein: 5 g
Cholesterol: 10.5 mg
Sodium: 462.2 mg
Roast Beef Hash


Ingredients:
butter, margarine, onion, potatoes, roast beef, Worcestershire sauce, salt, black pepper, milk

Directions:
In large skillet, cook onion in butter until tender crisp.
Add remaining ingredients except milk and gravy.
Whisk milk and gravy together until smooth.
Add to skillet.
(If there is no leftover gravy, just increase milk to 1 1/2 cups.] Stir all together and bring to a boil.
Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
The liquid should be absorbed.
Beefy Mushroom Soup


Ingredients:
onion, butter, flour, beef broth, garlic, mozzarella cheese

Directions:
In a large saucepan saute garlic, mushrooms and onion in butter until onion is tender; remove with slotted spoon and set aside.
In a bowl, whisk together flour and broth until smooth; add to saucepan.
Bring to a boil.
Cook and stir until thickend, approximately 1 to 2 minutes.
Lower temp to a simmer.
Add remaining ingredients except cheese.
Heat through.
Garnish with mozzarella cheese.
Zwiebelbrotchen Onion Rolls


Ingredients:
onions, water, sugar, milk, butter, flour

Directions:
Saute onions in sesame oil until golden.
Proof yeast in warm water with sugar.
Scald milk; add butter; add the yeast mixture when warm.
Add flour and celery salt.
Knead; add onions and oil;  knead until smooth.
Put in greased bowl.
Cover; let rise until doubled.
Form into rolls.
Put on greased cookie sheet; let rise until doubled.
Mix 1 cup water wth 1 teaspoon baking soda; this mixture is usually used on soft pretzels to give brown color; brush rolls.
Preheat oven to 400 degrees Fahrenheit.
Brush rolls a second time after 30 minutes rising.
Bake 15 minutes or until done.
One recipe says 15 minutes; one says 35 minutes.
Chinese Mustard Vinaigrette


Ingredients:
Chinese mustard, English mustard, soy sauce, honey, salt, black pepper

Directions:
"Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth.  With the machine running, slowly pour in the oil.  Taste and adjust the seasonings according to taste."
Baked Squash With Apples and Cranberries


Ingredients:
acorn squash, fresh cranberries, brown sugar, ground cloves, tart apples, pecans

Directions:
Cut squash crosswise into 1/2-inch slices, remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray.
Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves.
Bring to boiling; reduce heat, simmer, uncovered, for 5 minutes or until slightly thickened.
Stir in apples.
Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally.
Remove from heat and stir in maple syrup.
TO SERVE:.
Arrange squash slices on plate.
Spoon the apple mixture over the squash pieces.
Sprinkle with pecans. .
Tartar Sauce


Ingredients:
Miracle Whip, dill pickle, parsley, lemon juice, onions, vinegar, coriander powder, salt

Directions:
Mix all ingredients together.  Refrigerate before use.
Note: Fresh is always better, but store-bought/dried may be used for parsley, lemon juice and onions.