xiaoxl/recipe_data huggingface dataset:
Clara's Easy Lasagna


Ingredients:
hamburger meat, onion, shallot, bay leaf, mozzarella cheese, sour cream, fresh mushrooms

Directions:
Preheat oven to 350 degreees.  Start a dutch oven filled about 3/4 ths full of water and bring to a boil and add lasagna noodles. Cook until half way done. Do Not Over Cook. Drain and run cool water over noodles to stop the cooking. Brown hamburger meat, mushrooms, onion and shallot and bay leaf together and add the Italian seasonings and bay leaf while browning, mix well to distribute all ingredients . Let the hamburger mixture drain through a colander,and remove bay leaf.  After draining put hamburger mixture back in pan and add spaghetti sauce. Heat through on medium heat. Spray you baking pan lightly with Olive Oil Pam.
Layer in this order, noodles, meat sauce mixture, dab about a teaspoons or a little more of sour cream about two inches apart over the whole dish. Then spread sour cream so it is evenly distributed to every serving.add cheese.
Repeat this till you reach the top Do not add sour cream or cheese till the last ten minutes of baking. Cook at 350 for about 40 to 50 minutes. At the last 10 minutes add the remaining sour cream ( you may have some left over], add the cheese and cook until melted on the top.
Especially Easy Chicken


Ingredients:
broiler-fryer chicken, onion, garlic cloves, butter, dry white wine, paprika

Directions:
Spray a 9x13 inch baking dish with vegetable spray.
Arrange the chicken pieces in the dish, skin-side up and in a single layer.
Saute the onions and garlic in butter until soft; stir in soup, mushrooms and wine. Stir to blend. Spoon over chicken and sprinkle with paprika.
Bake, uncovered, in a 375 degree oven until chicken is tender and richly browned, about an hour.
Rosemary Potatoes


Ingredients:
potatoes, yellow onion, rosemary, season salt, garlic powder, butter

Directions:
clean potatoes.
chop to desired size.
put potatoes in pot of water and boil until semi-tender.
drain potatoes.
in sauce pan melt 2 tbsp butter.
add onions and sauté.
lower heat and add potatoes and 1 tbsp butter. Mix slowly until butter is melted.
Add rosemary, garlic, season salt and 1 tbsp butter. Mix slowly until butter is melted.
cook for about an additional 5 minutes.
Notes: -Sometimes I add a chopped bell pepper to this recipe which I include in step six -I tend to use red potatoes but any kind can really be used.
Pumpkin Risotto


Ingredients:
butter, onion, fresh garlic, pancetta, lemon zest, arborio rice, chicken broth, pumpkin puree, fresh sage leaves, dried sage, fresh parsley, parmesan cheese

Directions:
In a large skillet, heat 1/4 cup butter. Add in onions, and slowly carmelize.
When onions are browned, add in pancetta and cook until the fat is released.
Add in the garlic (if using] and cook for another 1 minute.
Add in the lemon zest; saute for 1 minute.
Add in the rice and stir constantly until it absorbs all of the fat, and any liquid.
Add in 1 cup of the simmering chicken broth; stir until it is absorbed.
Add half of the pumpkin puree and stir until any liquid is absorbed.
Add in another cup of stock and the remaining pumpkin and repeat process.
Add in the lemon juice, sage and parsley, and continue with the broth until the rice is al dente.
Stir in the cheese and remaining butter; mix until well combined.
Gorgonzola Truffles


Ingredients:
cream cheese, gorgonzola, onions, Worcestershire sauce, black pepper, bacon, pecans, apple, pear, grapes

Directions:
Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days].
Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon, or pecans. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
Makes 6 appetizer servings.
NOTE:  Cook time equals chill time!
Microwave Caramel Puffcorn


Ingredients:
corn, butter, brown sugar, light corn syrup, baking soda

Directions:
Have a large paper bag handy, spread some wax paper on your table, grab your ingredients and here we go!
Melt butter with brown sugar and corn syrup in a 2 quart glass bowl in the microwave for about 1 minute. Stirl well and continue cooking the caramel to 310-320 degrees. This will take about 3 minutes (depending on your microwave] - stir every minute to blend the butter in evenly. The caramel must get to hard crack stage. I have a microwave thermometer that I use to test the temperature., but you can also test it by dripping a bit of the caramel into a cup of cold water.
Add in the baking soda and stir - this will cause the caramel to expand and get "fluffy"! This may be what makes it addicting.
Quickly spray your paper bag with cooking spray, dump your puffcorn into the bag followed by the caramel, and shake like mad! I use oven mitts during this stage to keep my hands from getting burned. Place the bag in the microwave for 1 minute. Shake well. Another minute in the microwave, shake well. A final minute and shake well!  Feel free to dance while shaking the bag.
Spread the puffcorn out over the waxed paper and let cool completely. When it is cool, break it apart if needed and it's ready to eat. Did I mention it's addicting? Don't say I didn't warn you!
**copycat** Costa Vida Green Rice


Ingredients:
lime juice, garlic cloves, cilantro, green chilies, salt, onion, butter, rice, chicken broth

Directions:
Chop veggies/herbs coarsely and then fry in 1 T butter or oil.
Add rice and stir to coat and then add broth, salt and lime juice.  Bring to rapid boil, turn down as low as possible, cover and simmer about 20 minutes - do not stir!  Fluff with fork.
German Bierocks


Ingredients:
head of cabbage, salt, ground pepper, onion, ground beef, garlic cloves, cheese, water

Directions:
Brown the ground beef in a pan with the onion and garlic and season with salt and pepper. Add the cabbage to the ground beef mixture.
Cover and simmer for about 15 minutes until the cabbage is limp.
Add grated cheese to your liking and set aside to cool until just warm. Taste and season again if necessary.
Pre-heat the oven to 170 degrees C or 350 degrees F.
Separate the dough into 2 pieces and roll out each into a 12-inch circle.
Cut each circle into 6 wedges. Using a spoon, put a small amount of the ground beef mixture filling into the centre. Bring the three points of each wedge up to the centre and pinch to seal.
Place Bierocks on a lightly greased baking sheet. If you like, mix egg white and water and brush the tops of the bierocks with mixture.
Bake in preheated oven for 30 minutes, or until golden brown. Serve hot.
Chocolate Truffles


Ingredients:
dark chocolate, heavy cream, dark chocolate, cocoa powder, icing sugar

Directions:
For ganache, break chocolate into small pieces in a large aluminum bowl.
Bring cream slowly to a light boil in a small saucepan over low heat.
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous. It is very important that there are no pieces of chocolate left here and that the batter is very smooth.
Refrigerate for 15 minutes or until ganache is just thick enough to easily form truffle balls.
Form even round balls and place on waxed paper, slightly flattening bottom.
For coating, melt the chocolate in a double-boiler. If you don’t have a double boiler, heat 2 inches of water in a small saucepan. Break chocolate into small pieces in a small aluminum bowl. Turn off heat and place bowl on top of saucepan with hot water. Let chocolate melt and stir until smooth. Place bowl of melted chocolate on a dry towel.
Sift together cocoa powder and icing sugar.
Dip each ball in the melted chocolate (slightly cooled, but not hardened]; place back on waxed paper to let chocolate harden slightly.
When chocolate is hardened enough so that it doesn’t rub off on your finger, roll in cocoa mixture. Store truffles in covered container at room temperature in a slightly cool place away from heat.
Here are a few variations. If coating in cocoa powder, sift first with a little icing sugar or it will be too bitter.
White Chocolate Truffles: Using high quality white chocolate, follow the same recipe as above.
Coconut Truffles: Make a white chocolate ganache, sprinkle in shredded coconut when ganache is still warm, and roll in shredded coconut instead of cocoa powder.
Rum Raisin: Make a dark chocolate ganache, soak raisins in rum and drain, add raisins to warm ganache.
Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
Hazelnut: Make a milk chocolate ganache, stir in tiny pieces of hazelnut, and roll in chopped hazelnuts and/or cocoa powder.
Pistachio: Make a dark chocolate ganache, crush unsalted pistachio's and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
Coffee Truffles: Roll in coffee powder instead of cocoa.
Healthy Bean Bars


Ingredients:
powdered milk, wheat flour, applesauce, baking soda, ground cinnamon, molasses, ground cloves, olive oil, ground nutmeg, raisins, ground allspice

Directions:
Mash the beans into a paste consistency., Add the rest of the ingredients to the paste., Stir  mixture thoroughly., Pour into 8 x 8  baking pan., Bake in a preheated 350 degrees oven for 40 minutes., Optional:., The use of pears, or other fruit can be used to replace the applesauce.
Tomato Chutney from CHAI, CHAAT & CHUTNEY


Ingredients:
tomatoes, garlic cloves, green chilies, salt, granulated sugar

Directions:
Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste.
Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10–12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4–5 days.
Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
Get the book here:
https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Basic Fruit Dip


Ingredients:
cream cheese, sugar, sour cream, mascarpone cheese, vanilla

Directions:
Combine ingredients and beat until smooth., Chill.
Thyme-Scented White Bean Cassoulet


Ingredients:
olive oil, onions, carrots, parsnip, garlic cloves, great northern beans, vegetable broth, dried thyme, salt, black pepper, diced tomatoes, bay leaf, fresh parmesan cheese, butter, fresh parsley

Directions:
Heat oil in a big nonstick skillet over medium heat.
Add in onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender.
Place parsnip mixture in a 5-quart slow cooker; add in beans and next 6 ingredients.
Cover and cook on LOW for 8 hours or until vegetables are tender; discard bay leaf.
Combine breadcrumbs, cheese, and butter in a small bowl; toss with a fork until crumbs are moist.
Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.
Light Tuna Noodle Casserole


Ingredients:
canned tuna, light mayonnaise, onion, celery, green pepper, pimientos, salt, nonfat milk, low-fat cheddar cheese, parmesan cheese

Directions:
Sauté onions, celery and peppers until onions are transparent.
Add all of the ingredients (except the noodles and parmesan] and heat over medium until the cheddar melts.
Add the noodles, mix well, and turn into a greased 2 quart casserole dish. Sprinkle the top with parmesan cheese and an equal amount of dried bread crumbs, if you would like. Bake at 425 F for 20 minutes.
Tex-Mex Meatloaf


Ingredients:
lean ground beef, pinto beans, onion, garlic clove, eggs, cumin, salt, brown sugar

Directions:
Preheat oven to 350 degrees.
In large bowl, combine meat, beans, 1/2 cup picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt.  Mix well with hands or big spoon.
Press mixture into 9x5 inch loaf pan.
Bake one hour.
Carefully pour off and discard any drippings.
Combine remaining picante sauce and brown sugar and mix well.  Spread over top of loaf and bake an additional 15 minutes.
Allow to rest 10 minutes before slicing.
Pat's Smoked Salmon Soup


Ingredients:
onion, fennel bulb, celery, shallots, carrot, leek, smoked salmon, butter, white wine, bouquet garni, heavy cream, chives

Directions:
Mix all the veetables in a bowl.
Sweat 1/2 the vegetables in 1/2 the butter without browning for 5 minutes and reserve. Brown the other half in a separate pan in the remaining 1/2 of butter. Add smoked salmon trimmings to the browned vegetables and sweat for 2 minutes. Mix in the white wine and bouquet garni and reduce by half. Add fish stock to cover or water if not available. Simmer for 25 minutes and then strain. Add to the reserved vegetables. Cook for a further 15 minutes then stir in the cream. Simmer for 5 minutes. serve with a garnish of chopped chives.
Baked Garlic Rice Pilaf


Ingredients:
butter, garlic cloves, long-grain white rice, chicken broth, salt, black pepper

Directions:
Preheat oven to 375*.
Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
Add 1 cup of broth and the salt and pepper.
Bring to a boil and pour into a covered casserole; bake for 25 minutes.
Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
This can be doubled without increasing the cooking time.
Mushroom Skewers


Ingredients:
harissa, olive oil, dried oregano, portabella mushrooms

Directions:
Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.
Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
Perfect Spanish Rice


Ingredients:
white rice, diced tomatoes, onion, garlic cloves, olive oil, chicken bouillon, green onions

Directions:
In a medium skillet or frying pan, heat your oil and add onion.
Once the onion starts to brown on the edges add the garlic.
Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic.  Stir rice frequently till the rice takes on a golden-orange color.  Be careful not to burn the onions and garlic.  If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover].  Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can] till they are in small pieces.
Pour the can of cut tomatoes in the pot with 1 can's worth of water.
Toss in the chicken bouillon and you are now ready for the rice.
Once your rice has developed a good color, transfer everything from the frying pan to the pot.
Cover and bring to a hard boil.
Once boiling reduce heat to a soft simmer for 15-20 minutes.
After most of the liquid has been absorbed stir the rice and  remove from heat.
Allow rice to steam in the pot for 10-15 minutes.  Add the green onion, stir then serve and enjoy.
Spiced Streusel Sour Cream Apple Pie


Ingredients:
walnuts, light brown sugar, yellow cornmeal, all-purpose flour, cinnamon, ground nutmeg, unsalted butter, granny smith apples, sour cream, sugar, all-purpose flour, ground cinnamon, ground nutmeg, ground cloves

Directions:
For streusel topping:  Combine nuts, brown sugar, cornmeal, flour, cinnamon, and nutmeg in food processor and pulse on/off until nuts are finely chopped.  Add butter and process until small moist clumps form.  (Can be prepared 1 day ahead.  Cover and refrigerate.].
For filling:  Position rack in center of oven and preheat to 375 degrees.  Toss apples with sour cream in large bowl to coat.  Mix sugar, flour, cinnamon, nutmeg, and cloves in a small bowl.  Sprinkle mixture over apples and toss to coat.
Transfer filling to prepared crust.  Sprinkle streusel topping over apples, covering completely.  Bake pie until apples are tender and streusel is golden, tenting pie if streusel browns too quickly, about 1 hour.  Transfer pie to rack and cool slightly.
Serve pie slightly warm or at room temperature (and definitely with some vanilla ice cream!].
Toffee Crunch Cookies


Ingredients:
sugar, butter, eggs, vanilla, all-purpose flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350 degrees.
In medium bowl sift flour, baking powder, baking soda, and salt; set aside.
In mixer bowl cream butter and sugar at medium speed with an electric mixer.
Add eggs and vanilla and beat until creamy (1 to 2 minutes].
Reduce speed to low; add flour mixture and beat just until combined.
Stir in toffee bits by hand.
Shape dough into 1 1/2 inch balls and roll in sugar.
Place on cookie sheet and flatten with the bottom of a glass.
Bake about 10 minutes until set but not brown.
Cool for 2 minutes on cookie sheet and transfer to rack to cool completely.
Afghanistan: Kofta Challow


Ingredients:
lamb, onion, garlic cloves, egg, instant chicken bouillon granules, ground coriander, ground black pepper, water, tomato paste, instant chicken bouillon granules, paprika, ground coriander, cumin, onions

Directions:
Put the minced lamb, onions, garlic, egg, powdered chicken stock, coriander and black pepper into a large glass bowl. Mix with your hands until all the ingredients are well incorporated. The mixture will be wet.
Shape the mixture into 2-inch meatballs and set aside.
Mix the tomato paste and remaining spices with the water until everything is dissolved.
Cook the finely-chopped onions in the oil until they are a light to medium brown color. Take care not to burn.
Add the water/tomato/spice mixture to the pot. Gently place the meatballs into the water. Try not to let them touch each other. They should be about 2/3rds submerged; if not, add a little more water.
Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Check frequently to make sure the meatballs aren't burning.
After 20 minutes, gently turn each meatball over. Replace the lid but leave it cracked so the steam can escape. You want to boil off most of the water, leaving a thick sauce behind.
Serve with basmati rice.
Twice-Baked Sweet Potatoes With Leeks and Sausage


Ingredients:
sweet potatoes, butter, leek, fresh sage, fresh thyme, sour cream, kosher salt, gruyere cheese

Directions:
Heat the oven to 375 degrees Fahrenheit.
Prick the sweet potatoes with the tip of a knife; place on a baking sheet.
Bake for 1 hour, or until completely tender.
In a medium skillet over medium high heat, crumble the sausage.
Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through.
Drain any excess fat and set aside.
In the same pan, melt the butter over medium low heat.
Add the leeks, sage, and thyme.
Cook until the leeks are soft and starting to turn golden.
Remove the leeks from the pan and set aside with the sausage.
Cut the sweet potatoes in half lengthwise.
Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it.
Place the empty skins on a baking sheet.
Preheat broiler, placing the rack about 6 inches from the heat.
Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine.
Add the sausage and leeks and mix well.
Taste for seasoning, and add more salt if needed.
Scoop the sweet potato mixture back into the skins; top with the grated cheese.
Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven.
Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this].
Blueberry Buckle
Category: desserts
By JBS BOX

I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.

Ingredients:
¾ cup white sugar
¼ cup shortening
1  egg
½ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup butter, softened

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan. Cream together 3/4 cup sugar, shortening, and egg. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

Yields: 1 -8x8 inch cake

Calories: 319.5
Fat: 10.8 g
Saturated fat: 4.6 g
Carbohydrates: 52.4 g
Sugars: 28.6 g
Dietary fiber: 1.5 g
Protein: 4.3 g
Cholesterol: 31.8 mg
Sodium: 259.4 mg
Gluhwein


Ingredients:
orange, lemon, cloves, cinnamon sticks, Burgundy wine, rum, sugar

Directions:
Into the pot, pour the wine.
add the cinnamon sticks.
Cut the Lemon and the Orange in half. Take the whole cloves and insert them into the RIND of the fruits 5 in each half. add to the wine.
Bring just to a boil and then reduce to low and simmer, COVERED for about 45 minutes.
Turn off heat and remove from hot burner.
Remove lemon and orange halves,remove cloves and then squeeze the juices back into the wine.
You then add the RUM and stir it into the wine.  You can either add the sugar to the whole pot or add sugar to taste to each mug or heat proof glass.
This will make you sleepy, so do not drive after you have consumed this drink.
This is a stay at home and get comfy and feel warm all over drink.
Unused portions can be kept in the fridge for up to 3 months and reheated as you wish. (Stove or Micro wave].
Put pot back on very very low burner to keep warm or use an alcohol burner to keep it hot.
Plum Sauce
Category: side-dish
By Rayna

This is an easy version of plum sauce that is very tasty and keeps well in the fridge.  Serve hot or chilled, with egg rolls, pork or chicken.

Ingredients:
¾ (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
½ teaspoon ground ginger

Directions:
In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger.  Bring to a boil, stirring.  Remove from heat.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 10 servings

Calories: 101.6
Fat: 0.1 g
Carbohydrates: 25.1 g
Sugars: 17.8 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 11.4 mg
Cheddar Cheese Panini


Ingredients:
unsalted butter, sharp cheddar cheese

Directions:
Preheat an electric panini maker according to the manufacturer’s instructions.
Brush one side of each bread slice with melted butter.
Lay the slices, buttered side down, on a clean work surface.
Place 2 slices of cheese on each of 2 bread slices.
Top each with one of the other bread slices, buttered side up.
Place the sandwiches on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
Transfer the sandwiches to a cutting board and cut in half.
Serve immediately.
Serves 2.