xiaoxl/recipe_data huggingface dataset:
Hot Tourtière Nibbles


Ingredients:
butter, canola oil, onion, garlic clove, celery, carrot, fresh thyme, dried thyme, salt, ground cloves, fresh ground black pepper, fresh parsley, Dijon mustard, fresh thyme sprigs

Directions:
Preheat oven to 400ºF
Very thinly slice crusts from bread; reserve for filling.
Move a rolling pin over each slice to flatten. Lightly brush both sides with butter; cut each into 4 triangles.
Working in batches, press each triangle down into a mini muffin pan cup and shape as needed.
Bake in centre of preheated oven for 8 to 10 minutes or until tips and bottoms are golden. Cool on a rack.
Store in an airtight container at room temperature for up to 2 days, or freeze.
To make filling, whirl reserved bread crusts in a food processor until crumbs form; set aside ½ cup.
Freeze remaining bread crumbs in a rigid-sided container to use for another purpose. Heat oil in a large frying pan over medium-high heat. When hot, crumble in pork; sauté 5 to 8 minutes or until lightly browned. Stir in onion, garlic, celery and carrot; cook 2 to 3 minutes.
Stir in thyme, salt, cloves, savoury, black pepper and stock. Cover, reduce heat to low and simmer 20 minutes. Then stir in bread crumbs and parsley; remove from heat. Cool until able to handle. (Covered and refrigerated; filling keeps for up to 3 days.].
When ready to serve, press cooled tourtière mixture into toast cups, heaping slightly. This can be done even a day ahead if covered and kept chilled.
Preheat oven to 350ºF.
Arrange filled cup on an ungreased baking sheet. Bake 10 minutes or until hot. Top with a dab of mustard and garnish with a tiny piece of thyme. Serve immediately.
Broccoli Cheddar Muffins


Ingredients:
eggs, butter, cheddar cheese, scallion

Directions:
In a large bowl, beat eggs with an electric mixer until light colored.
Add butter and cheese and mix on low.
Add muffin mix, broccoli and scallions and mix at low speed for another minute.
Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups.
Bake at 375 degrees for 15 minutes until light golden brown.
Cool on a rack before turning muffins out of pan.
Penne with Artichokes & Feta


Ingredients:
penne, coarse salt, bacon, onion, artichoke hearts, low sodium chicken broth, kalamata olive, feta cheese, fresh ground black pepper, fresh flat-leaf parsley

Directions:
Bring a large pot of water to a full boil and add the pasta and 1 tbs.
coarse salt.
Cook until just tender, about 10 minutes.
Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
and drain bacon on paper towel to help reduce the grease.
When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
Pour in the broth.
Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
Boil for 30 seconds to reduce the liquid slightly.
Reduce the heat to med.
and add the drained pasta, olives, and red pepper.
Toss until well blended and warmed.
Remove the pan from the heat.
Add the feta and salt and pepper to taste and stir a couple of times.
Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
Taste and adjust the seasonings.
Serve immediately with crumble bacon and chopped parsley.
Awesome Twice-Baked Potatoes


Ingredients:
baking potatoes, sour cream, milk, garlic powder, salt, black pepper, green onion top, bacon, cheddar cheese

Directions:
Preheat oven to 400 degrees F.
Wash potatoes and pierce several times with a fork.
Place potatoes on a cookie sheet and bake in oven for 1.5 to 2 hours (or until fork-tender].
When potatoes are baked, remove from oven and cool for about 15 minutes (or until easy to handle].
Slice each potato in half (length wise] and scoop out contents into a large mixing bowl - be sure to leave 1/4 thick inch shell.
Mix together - potato content and sour cream and gradually add heated milk.
Stir in salt, pepper and garlic to mixture.
Fill a large baggie with mixture and cut off the bottom tip of the bag (making a pipe decorator].
Use the baggie mixture to fill your potato halves.
Place potato halves on a cookie sheet and garnish with cheddar cheese, bacon and green onion tops.
Bake potato halves in a 400 degree F oven for 30 minutes or until golden brown.
Pickled Ramps, Scallions or Leeks


Ingredients:
white wine vinegar, sugar, kosher salt, whole coriander seed, fennel seed, whole black peppercorn, crushed red pepper flakes, fresh thyme

Directions:
Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using], thyme and 2 cups water in a med large saucepan.
Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
Take off heat, let cool about 1-2 hours.
Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!
Unbelievably Good Homemade Omapodi Or Sev


Ingredients:
gram flour, salt, red chili powder, asafoetida powder, ghee

Directions:
In a large bowl, mix together the first six ingredients.
Add ghee.
Apply a little ghee on your palms and mix the mixture well so that it spreads evenly.
Add the required amount of water (about 1/2 cup] to this mixture so that it is thick and lumpy.
Take a squeezing mould and fix the plate for sev or omapodi on it (The plate has a number of tiny holes].
Heat oil in a wok till smoking point.
Reduce heat to medium.
Add a handful of the mixture into the mould.
Hold the mould over the hot oil.
Start squeezing in a circular mode till the mixture gets over.
Set aside the mould.
Turn the omapodi to the other side with a ladle.
When the omapodi turns golden in colour, remove from oil and allow it to drain on clean paper kitchen napkins.
Store in an airtight container for upto 2 weeks.
Macaroni and Cheese with Caramelized Onions and Bacon
Category: meat-and-poultry
By lalala71

Very intense, rich dish due to the sharpness of the cheeses melded with spicy, creamy, and tangy flavors.

Ingredients:
1 (16 ounce) package elbow macaroni
¼ cup butter
½ cup sour cream
1  egg, beaten
2 tablespoons cream cheese, softened
4 cups grated Asiago cheese
4 cups grated Vermont Cheddar cheese
4 slices bacon
2 tablespoons butter
1 large onion, sliced thin
4 cloves garlic, minced
⅛ teaspoon brown sugar
¼ cup chopped fresh parsley
¼ cup panko bread crumbs
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
½ teaspoon ground mustard
½ teaspoon paprika
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon hot pepper sauce

Directions:
Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard).  Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat.  Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well.  Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces. Preheat an oven to 400 degrees F (200 degrees C). Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes.  Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown.  Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside. Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat.  Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened.  Stir in the ground mustard, paprika, salt, pepper, and hot sauce.  Remove sauce from heat and let cool for five minutes. Pour the sauce over the macaroni mixture, stirring well.  Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese.  Top cheese with the onion breadcrumb mixture. Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9x13 inch casserole

Calories: 941.8
Fat: 59.5 g
Saturated fat: 36.3 g
Carbohydrates: 56.6 g
Sugars: 7.2 g
Dietary fiber: 2.4 g
Protein: 45.6 g
Cholesterol: 197 mg
Sodium: 1475.4 mg
Guacamole


Ingredients:
avocados, sugar, salt, Tabasco sauce, onion powder, onion, garlic powder, garlic, white pepper

Directions:
Remove pulp from avocados, dice and then add the lemon to keep it from turning brown.
Mash the avocados to your preferred consistency.
For a smooth texture, puree in a food processor.
Mince the jalapeños, (and onions and garlic if you are using fresh ones] as fine as possible (if processing add these to the processor.] Combine everything and mix well.
Store in the refrigerator in a glass jar with a lid and one of the avocado seed in the center until ready to serve.
The seed also helps to prevent browning.
Vegan Hot Chocolate


Ingredients:
cashews, water, stevia, vanilla extract, boiling water

Directions:
Place cashews and (room temperature] water in a blender; puree on high until completely smooth and no lumps of cashew remain.
Blend in cocoa, agave, stevia and vanilla.
Divide cocoa mixture evenly between 2 mugs.
Top off each mug with ½ cup boiling water.
Serve.
Beef or Moose Jerky
Category: appetizers-and-snacks
By Richard Sasseville

A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.

Ingredients:
3 pounds rump roast
3 cups soy sauce
3 cups packed brown sugar
4 fluid ounces hickory-flavored liquid smoke

Directions:
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long. In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes. Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.

Prep time: 1 hr
Cook time: 12 hrs
Total time: 13 hrs
Yields: 6 to 8 servings

Calories: 1129.1
Fat: 50.5 g
Saturated fat: 15.4 g
Carbohydrates: 117.6 g
Sugars: 108.9 g
Dietary fiber: 1 g
Protein: 52.9 g
Cholesterol: 138.3 mg
Sodium: 7357.3 mg
Seared Scallops with Corn Cream
Category: seafood
By Chef John

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Ingredients:
2 ears  fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1  red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½  lemon, juiced
¼ cup radish sprouts, or to taste

Directions:
Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes. Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste. Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops. Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking. Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely. Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 275.7
Fat: 13 g
Saturated fat: 5.9 g
Carbohydrates: 18.4 g
Sugars: 3.3 g
Dietary fiber: 2.3 g
Protein: 23.1 g
Cholesterol: 63.7 mg
Sodium: 986.8 mg
Garlic and Herb Cream Cheese
Category: side-dish
By Lisa Mayer Kaelblein

This herb and cheese spread is great on crackers, sandwiches when bored with mayo and mustard, or tucked into beef Wellington! It's so much cheaper to make it than buy it.

Ingredients:
1 stick butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 ½ teaspoons dried oregano
1 teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon dried dill weed
¼ teaspoon dried basil
¼ teaspoon ground black pepper

Directions:
Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 1 1/2 cups

Calories: 138.3
Fat: 14.4 g
Saturated fat: 9.1 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 1.9 g
Cholesterol: 41.6 mg
Sodium: 122.8 mg
No Time!! Baked Pasta


Ingredients:
whole wheat pasta, ground turkey, low fat cottage cheese, frozen spinach, garlic clove, green pepper, parmesan cheese, part-skim mozzarella cheese, garlic powder, basil, oregano

Directions:
Preheat oven to 400.
Cook pasta according to package instructions. Set aside.
Meanwhile, in a small pan brown ground turkey over med-high heat. Remove from heat and add spinach, herbs, and cottage cheese.
Combine pasta, meat mixture, 1/4 c mozzarella, and sauce in a 2 quart casserole dish. Stir well to combine.
Microwave on high for 4-5 minutes, or until mixture is heated through.
Top with remaining cheese and bake for 10-15 minutes, or until cheese is melted and bubbly and casserole is nice and hot.
No Bake Crispy Squares


Ingredients:
peanut butter, corn syrup, vanilla, butter, peanuts, butter

Directions:
In a pot over medium heat melt butter, then add in peanut butter, corn syrup and vanilla; stir with a wooden spoon until smooth.
Add in cereals and crushed peanuts; mix to combine; remove from heat.
Quickly transfer to an 8 x 8-inch baking dish, press down gently to even out the top.
In the microwave melt the chocolate chips with 7 tablespoons butter until the chocolate is melted stirring with a small whisk or spoon to completely combine.
Spread over the mixture in the pan and chill for about 2 hours, or until the chocolate topping is firm.
Copycat Ihop Pancakes


Ingredients:
flour, egg, sugar, buttermilk, baking soda, baking powder, vanilla

Directions:
Mix all in blender. Let sit 1 or 2 minute., In a preheated non stick skillet pour 1/3 cup of batter., Cook over med. until surface bubbles., Flip and cook until underside is golden brown.
Turkey a la King


Ingredients:
mushrooms, green bell pepper, butter, all-purpose flour, salt, ground black pepper, chicken bouillon powder, milk, hot water, chopped pimiento

Directions:
Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes.
Remove from heat.
Blend in flour, salt, and pepper.
Cook over low heat, stirring constantly, until mixture is bubbly.
Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid.
Heat until boiling, stirring constantly.
Boil and stir for 1 minute.
Stir in turkey and pimento.
Heat through.
Serve over croissants, biscuits, noodles, or rice.
Whole Wheat Banana Bread


Ingredients:
whole wheat flour, brown sugar, salt, baking soda, baking powder, avocado, banana, vanilla, sour cream, ground flax seed, cold water, instant espresso powder, hot water, honey, maple syrup

Directions:
Combine all dry and wet ingredients separately.  Add dry ingredients to the wet and mix thoroughly.
Bake at 350 for approximately 1 hour in a greased loaf pan.
Best Zucchini Brownies Ever


Ingredients:
sugar, margarine, eggs, vanilla, flour, cinnamon, baking soda, zucchini, chocolate chips

Directions:
Cream sugar & margarine.  Add eggs and vanilla.
Add remaining ingredients. Stir in shredded zucchini last.
Spread in a 13 x 9 greased pan.  Sprinkle 1 cup chocolate chips on top along with 1 Tbls sugar.
Bake @ 350 for 25 to 30 minutes.
Balsamic Vinaigrette
Category: side-dish
By GARYR

This is a tangy vinaigrette--wonderful on mixed greens, tomato, onion and cucumber salads.  It's also good if used sparingly over steamed veggies or stir-frys. Sometimes I use traditional balsamic vinegar.  However, this will produce a slightly sweeter vinaigrette.

Ingredients:
½ cup extra virgin olive oil
½ cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

Directions:
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder.  Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 184.5
Fat: 18.9 g
Saturated fat: 2.6 g
Carbohydrates: 3.4 g
Sugars: 3 g
Protein: 0.3 g
Sodium: 5.2 mg
Pennsylvania Dutch Corn Relish (Canning)


Ingredients:
corn, vinegar, sugar, dry mustard, cabbage, onions, green pepper, celery

Directions:
Cut corn from cob., Place all ingredients into a large pot and cook until tender, about 25 minutes., Jar and seal.
Fall Harvest Butternut Squash/Pumpkin Bars-No Fat, Sugar-Free


Ingredients:
sugar substitute, applesauce, squash, vanilla, white whole wheat flour, pumpkin pie spice, baking powder, baking soda, salt

Directions:
Preheat oven to 350°F.
Grease or spray baking non-stick spray 15x10x1 pan and set aside.
In a small bowl, combine dry ingredients and set aside.
In a medium bowl, whisk or mix with electric mixer on low sugar, applesauce, egg whites, squash and extract until throughly blended.
Add a at a time flour mixture to the squash mixture  until fully blended with whisk or low on electric mixture until it is cake batter.
Pour and spread into prepared pan and bake for 25-30 minutes depending on your oven or until knife comes out clean from center.
Cool and cut into squares or add your favorite icing when cake is cooled and serve immediately!
Tempeh Cashew Noodles


Ingredients:
cashews, tempeh, onion, olive oil, garlic cloves, soy sauce, sugar, zucchini, udon noodles

Directions:
Fry tempeh, zucchini, and onion in olive oil until the onion is soft and slightly brown.
Boil water for noodles.
Cook noodles according to package directions.
4 minutes before noodles are done, add frozen peas.
Rinse pasta and peas when done.
In a blender, combine 3/4 cup cashews, garlic, soy sauce/braggs amino, vinegar, sugar, sesame oil, chili.
Blend until smooth, and add to tempeh, zucchini-onion mixture.
Pour cashew mixture over noodles, stir to combine, garnish with remaining cashews, and serve.
Chocolate Walnut Fudge
Category: desserts
By LEEMA

I love fudge and this is the best recipe I have.

Ingredients:
½ cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
5 ounces evaporated milk
10  large marshmallows
1 cup chopped walnuts

Directions:
Butter an 8x8 inch dish. Place butter, chocolate chips and vanilla in a mixing bowl.  Set aside. In a medium saucepan over medium heat, combine sugar, milk and marshmallows.  Bring to a boil, stirring frequently.  Reduce heat to low and cook 6 minutes more, stirring constantly.  Remove from heat. Pour marshmallow mixture over contents of mixing bowl.  Beat entire mixture until it thickens and loses its gloss.  Quickly fold in nuts and pour into prepared pan.  Refrigerate several hours until firm.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 1 - 8x8 inch dish

Calories: 121.1
Fat: 6.4 g
Saturated fat: 2.8 g
Carbohydrates: 16.5 g
Sugars: 15.3 g
Dietary fiber: 0.5 g
Protein: 1 g
Cholesterol: 7.9 mg
Sodium: 24.5 mg
Low Calorie Noodles With Peanut Sauce


Ingredients:
peanut butter, light soy sauce, water, ground ginger, garlic powder

Directions:
Plece room temperature noodles in a medium bowl.
In a small bowl, combine remaining ingredients.  Mix well, until blended. (If you are using a thinker type of peanut butter you may need to use more water].
Spoon over noodles and serve.
Libby and Mia's White Chocolate Chip and Macadamia Brownies


Ingredients:
eggs, water, white chocolate chips

Directions:
Prepare brownie mix according to package directions.
Spread 2/3 of the brownie batter in a greased, 8x8 inch pan.
Sprinkle white baking chips evenly over batter.
Top with remaining batter.
Sprinkle macadamia nuts over the top.  (The package I had said they were chopped, but they were still quite large, so I chopped mine a bit smaller].
Bake brownies according to package directions for an 8x8 pan.  I used a glass pan, and baked at 325 for 50-55 minutes.
Mango-Pineapple Salsa


Ingredients:
mango, fresh pineapple, red onion, lime, juice of, of fresh mint, fresh cilantro

Directions:
In a bowl, stir together the mango, pineapple, onion, lime juice, mint, cilantro and jalapeño.
Cover the salsa and refrigerate until ready to serve.
Frozen Chocolate Custard


Ingredients:
sugar, water, cocoa powder, vanilla extract, half-and-half, eggs, sugar, honey, salt

Directions:
"chocolate syrup".
Combine the sugar, water, and cocoa in a medium sauce pan.
Stirring constantly, bring the mixture to a rapid boil.
Remove the mixture from the heat and allow it to cool.
Once cool stir in the vanilla.
"custard base".
Start by heating the half and half in the microwave.
Heat for 2 minutes, then stir.
Check the temperature with a thermometer.
Heat for 30 seconds, then stir.
Check the temperature again.
Continue heating for thirty second increments until the half and half reaches 170 degrees.
Place the eggs and yolks in a blender.
Blend on the slowest setting until thoroughly mixed.
Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
Heat the mix in thirty second increments until it again reaches 170 degrees.
Set aside to cool.
Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
Pour the chocolate, custard, and whipping cream into your ice cream maker.
Freeze according to the ice cream makers directions.