xiaoxl/recipe_data huggingface dataset:
Potato, Cherry Tomato and Green Bean Salad


Ingredients:
fresh green beans, small red potatoes, white wine vinegar, cherry tomatoes, fresh parsley, red onion, olive oil, capers

Directions:
Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes; drain and place in a bowl with icewater; set aside (this can be done hours in advance or even a day ahead].
Cook the potatoes (leave whole do not slice] until fork-tender, about 20-25 minutes, depending on the size of the potatoes; remove to a bowl.
Cut the small potatoes in half or quarters if the are fairly large.
In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
Cool completely to room temperature or refrigerate, tossing occasionally.
Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil; pour over the potato mixture in the bowl along with the capers; toss to combine.
Season with salt and pepper.
Refrigerate for a minimum of 3 hours or more.
Delicious!
Cherry Nut Bread (Cake)


Ingredients:
sugar, milk, black walnut, egg, cherry pie filling, butter

Directions:
Mix ingredients together.
Use butter to grease baking dish.
Use 9" x 9" square baking dish.
Bake in 350° F oven for 45-50 minutes or until an inserted toothpick comes out clean.
Beer Batter


Ingredients:
self-raising flour, salt, pepper, paprika, onion powder, cayenne, water, beer

Directions:
Sift the flour, salt, pepper, paprika, onion powder and cayenne into a mixing bowl.
Add 1 egg yolk, the water and beer. Mix until well combined.
Let the batter rest for an hour.
Stiffly beat two egg whites and lightly fold into the batter.
To use the batter dip your items into flour and then the batter.
Chewy Mint Chocolate Chip Cookies


Ingredients:
butter flavor shortening, brown sugar, white sugar, eggs, vanilla, all-purpose flour, bread flour, all-purpose flour, salt, baking soda

Directions:
Preheat oven to 375°.
Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets] and set aside.
In large bowl or mixer, cream together shortening and both sugars.
Add eggs, one at a time, mixing after each.
Add vanilla and mix well.
In separate bowl sift together all the flour, salt and baking soda.  Add to creamed mixture and mix until combined.
Stir in baking chips.
Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
Bake at 375° for 11 minutes.
Cool on sheets for about 2 minutes then remove to wire racks to cool.
Store in airtight container.
June Bug (Non-Alcoholic)


Ingredients:
"ginger ale"

Directions:
"Blend together ginger ale, grenadine, orange juice and sherbet.  Pour into ice-filled cocktail glasses."
Baked Cheesy Ham and Spaghetti Casserole


Ingredients:
ham, linguine, cremini mushrooms, scallions, peas, onion, white cheddar cheese, monterey jack cheese, parmesan cheese, heavy cream, chicken broth, sherry wine, butter, flour, parsley, nutmeg, salt, ground black pepper

Directions:
Pasta  --  Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
Ham and Vegetables  --  Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
Sauce  --  To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
Combine and Bake  --  Add the drained pasta to the vegetable and cheese sauce and toss well.  Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees.  Spread the pasta mix into the casserole and top with the extra cheese.  Bake about 30 minutes until bubbly and the cheese get nice and brown on top.  Let set 5 minutes before serving to allow the sauce to firm up.
This is a absolutely great casserole.  I have also done this same recipe with leftover turkey or chicken and was just as good.  And don't be afraid to use a sharp cheddar or even a swiss cheese as well.  I just happen to like the white cheddar and parmesan best.
Kettle Korn Cookies


Ingredients:
oats, canola oil, raw sugar, stevia, baking powder, nutmeg, kosher salt

Directions:
Preheat oven to 350°F.
In a food processor, combine all the ingredients and run the machine until a dough forms.
Drop by tablespoonfuls on parchment or silicone lined cookie sheets (5 per sheet].
Bake 12 minutes and cool completely on the sheets.
Slow Cooker Barbecue Goose Sandwich
Category: meat-and-poultry
By SHIVERDEN

The secret to goose is to cook it until it falls apart - you need a slow cooker. This is a good sandwich recipe for goose breast.

Ingredients:
2 tablespoons butter
1 clove garlic, minced
1 small yellow onion, sliced
1  goose breast
1 ½ tablespoons Worcestershire sauce
2 cups chicken broth

Directions:
Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned. Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork and mix with your favorite barbecue sauce.

Prep time: 5 mins
Cook time: 6 hrs
Total time: 6 hrs 5 mins
Yields: 2 to 4 servings

Calories: 190
Fat: 15.2 g
Saturated fat: 7.2 g
Carbohydrates: 4.4 g
Sugars: 2 g
Dietary fiber: 0.3 g
Protein: 9 g
Cholesterol: 51.3 mg
Sodium: 162.5 mg
New Potatoes with Vinaigrette


Ingredients:
new potatoes, olive oil, red wine vinegar, fresh chives, garlic, cumin

Directions:
Boil the potatoes until tender, drain off the water.
Combine remaining ingredients,whisk together and pour over the potatoes just before serving.
Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Category: salad
By Alex Bluett

This Thai influenced tuna steak with a light and aromatic salad is ideal for summer.

Ingredients:
1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
¼ cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
½  fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12  cherry tomatoes, halved
½  fresh red chile pepper, cut into matchsticks

Directions:
Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature. Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness. Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

Prep time: 30 mins
Cook time: 5 mins
Total time: 1 hr 35 mins
Yields: 2 large servings

Calories: 564.8
Fat: 29.9 g
Saturated fat: 4.4 g
Carbohydrates: 17 g
Sugars: 6.7 g
Dietary fiber: 3.2 g
Protein: 58.4 g
Cholesterol: 102.4 mg
Sodium: 889.5 mg
Apple Annie's Tea Room  Appetizer Dip


Ingredients:
cream cheese, scallion, green bell pepper, pecans, seasoning salt

Directions:
To cream cheese add scallions, peppers, pineapple, pecans and seasoned salt to bowl of mixer.
Mix to smooth consistency.
Serve with your favorite crackers or assortment.
Store in refrigerator.
Baked Tilapia


Ingredients:
olive oil, fresh mushrooms, onion

Directions:
Coat bottom of a 13x9" baking dish with half of the olive oil.
Cut mushrooms into halves and place in dish.
Cut onions into rings and spread them over mushrooms.
Give the contents of pan a good sprinkle of cajun seasoning.
Top with the fillets in a single layer (some overlap won't hurt].
Drizzle them with remaining oil and give the whole thing another shake of cajun spice.
Bake in 400 degree oven 15-20 minutes or until bubbly.
I usually use a little more olive oil because the juice is great for dipping.
Hot & Sour Cabbage Soup


Ingredients:
leeks, garlic cloves, ginger, cabbage, bamboo shoots, tamarind paste, crushed tomatoes, chili peppers, Chinkiang vinegar, rice vinegar, water, cornstarch, eggs, cilantro

Directions:
Heat sesame oil in a large pot on medium heat. Add leeks and saute for about 5 minutes, scraping the bottom continuously with a spoon or spatula. Add garlic and ginger and saute for another minute, stirring continuously.
Add cabbage and bamboo shoots to pot and stir thoroughly to coat. Stir occasionally for 5 minutes.Stir in tamarind paste to coat thoroughly and cook for another minute. Add vegetable stock and stir thoroughly.
Open the can of tomatoes, but leave them in the can. Add chopped Calabrian chili peppers (minus the stems] to the can. Use an immersion blender for 30 seconds or so to blend tomatoes and peppers together. Add mixture to the pot and stir thoroughly.
Add both vinegars to the pot and stir. Cook for 20 minutes on medium heat, or until cabbage is tender.
In a separate bowl, use liquid reserved from bamboo shoots to blend with cornstarch. Alternately, use 1/2 cup of water or some of the soup removed from the pot. Blend the cornstarch mixture into the soup by pouring in a steady stream while stirring continuously.
Whisk two eggs in a bowl, then blend them into the soup by pouring in a stead stream while stirring continuously. This will produce a "feathering" effect in the soup.
Stir in chopped cilantro and serve, adding additional fresh cilantro as a garnish.
Japanese Chopped Steak


Ingredients:
olive oil, unsalted butter, yellow onions, kosher salt, black pepper, eggs, flour, Madras curry powder, ketchup, sugar, tamari soy sauce, water

Directions:
In a large sauté pan, heat the oil with 1 tablespoon of butter, and carmelize onions by frying on med low heat for 15-20 minutes until browned but not blackened.
While onions are frying, mix meat, breadcrumbs, milk, eggs and salt and pepper, and gently mix.
When onions are done, allow them to cool enough to handle, and add 3/4 to the beef mixture, and work them inches  Form 6 patties, roughly 6 ounces each.
Wipe the fry pan, add the remaining butter, and cook the patties until nicely browned.  Remove to a warmed plate.
Add the remaining onions and your flour of choice and let them cook for a minute or two while you are stirring it around. Add the curry powder, stir once or twice to break out the spice flavors, and then add the water, ketchup, sake, and soy, stirring the entire time until the sauce comes to a boil and thickens. Make sure to use your wooden spoon to scrape up all the goodies from the bottom of the pan. Taste and adjust the seasoning by either adding more soy or salt depending on what you think it needs. If it is too thick, add water a 1/4 cup at a time, stirring between additions.
Add the cooked patties back to the gravy to warm them up, and serve immediately with your choice of side dishes.
Kashmiri Curry Chicken


Ingredients:
chicken pieces, ground turmeric, ground coriander, black pepper, chili powder, salt, mustard seeds, fenugreek seeds, onion, cumin seeds, curry, ginger paste, garlic paste, water, coconut milk, fresh lime juice

Directions:
Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Lemon Zest


Ingredients:
lemon rind, water, sugar

Directions:
In a small sauce pan bring water and sugar to a boil.
Add grated lemon rind and continue to boil for about 5 minutes or until it becomes like syrup.
Place in a small bottle or other container and refrigerate. It keeps up to 3 weeks.
Hg's Southwestern Surprise - Ww Points = 3


Ingredients:
corn kernels, pinto beans, black beans, no-salt-added diced tomatoes, Italian-style diced tomatoes, onion, salt, black pepper

Directions:
Pour the tomatoes and corn into a large pot.  Add remaining ingredients and stir thoroughly.  Bring to a boil.
Reduce heat to low and let simmer for 15 minutes.
Remove from heat and allow soup to sit for at least 5 minutes.  Add salt and pepper to taste.
Easy Christmas Eggnog Fudge (No Thermometer!)


Ingredients:
butter, white sugar, white chocolate chips, mini marshmallows, cinnamon, nutmeg

Directions:
Line a 9x9-inch pan with aluminum foil; set aside.
In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil], stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes].
Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using].
Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
The mixture will start to turn a brown colour, which is normal.
After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
Pour the mixture into the prepared foil-lined pan.
Cool at room temperature.
Remove from pan lifting up sides of foil.
Remove the foil from the fudge; cut in small squares.
Rosemary Pepper Parmesan Bread


Ingredients:
water, olive oil, bread flour, parmesan cheese, sugar, salt, pepper, rosemary

Directions:
Measure and add liquid ingredients including the sourdough starter to the bread pan.
Measure and add dry ingredients except yeast and rosemary to the pan.
Use your finger to make a well in the flour where you will pour the yeast.  Yeast must NEVER come into contact with a liquid when you are adding ingredients.  Measure yeast carefully and pour into the well.
Snap the baking pan into the breadmaker and close lid.
Press select button to choose BASIC setting.
Press the CRUST COLOR button to choose light.
Press the START/STOP button.
After a while a beeping will sound and you can then add the rosemary.
Best served warm with fresh butter or olive oil and a splash of balsamic vinegar for dipping.  Enjoy.
Mini Quiches


Ingredients:
butter, margarine, eggs, 2% evaporated milk, bacon, green onions, cheddar cheese, swiss cheese

Directions:
Remove crusts from bread; spread bread with butter on one side.
Place buttered side down, pressing firmly into muffin cups.
Be careful not to tear the bread.
Bake in preheated 325 degree oven for 10 minutes.
Meanwhile, combine eggs and milk in a large liquid measuring cup.
Set aside.
Saute bacon and green onions until both are cooked; drain fat.
Divide evenly between the 12 bread cups.
Pour a bit of the egg mixture over top, allowing it to be partially absorbed, then add more.
Sprinkle with cheese.
Return to oven and bake for 16-18 minutes or until golden and puffed.
Cool and remove from tins.
These do stick a bit but are well worth the effort.
Butternut Squash and Vanilla Risotto


Ingredients:
chicken broth, vanilla, vanilla bean, butter, arborio rice, white wine, parmesan cheese, salt

Directions:
In a large pot:
Simmer broth and vanilla.
Add squash and simmer until tender (about 5 minutes].
Remove squash and cover to keep warm, keep broth on low heat.
In a separate pan:
Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize.
Add rice and toast for about 3 minutes, making sure to coat with butter/onions.
When rice is toasted, add white wine and stir until almost evaporated.
Add 1/2 cup of broth, stir until absorbed.
Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes].
When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.
Serve immediately and enjoy!
Double Crust Stuffed Pizza
Category: bread
By pnutmommy

This is my take on a Chicago style pizza.  Don't be afraid of the sausage patty, it makes the pizza!

Ingredients:
1 ½ teaspoons white sugar
1 cup warm water (100 degrees F/40 degrees C)
1 ½ teaspoons active dry yeast
1 tablespoon olive oil
½ teaspoon salt
2 cups all-purpose flour
1 (8 ounce) can crushed tomatoes
1 tablespoon packed brown sugar
½ teaspoon garlic powder
1 teaspoon olive oil
½ teaspoon salt
3 cups shredded mozzarella cheese, divided
½ pound bulk Italian sausage
1 (4 ounce) package sliced pepperoni
1 (8 ounce) package sliced fresh mushrooms
½  green bell pepper, chopped
½  red bell pepper, chopped

Directions:
Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.  Stir 1 tablespoon olive oil into the yeast mixture. Stir 1/2 teaspoon salt into the flour.  Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour. Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan.  Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes. Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces.  Roll one piece into a 12 inch thin circle.  Roll the other half into a thicker, 9 inch circle. Place the 12 inch dough round into an ungreased 9 inch springform pan.  Sprinkle dough with 1 cup of cheese.  Shape sausage into a 9 inch patty and place in pan on top of the cheese.  Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty.  Top with the 9 inch dough round and pinch edges to seal.  Cut several 1/2 inch vent holes in the top crust.  Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges. Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes.  Let hot pizza rest for 15 minutes before cutting into wedges and serving.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 409.6
Fat: 21.1 g
Saturated fat: 8.6 g
Carbohydrates: 32.5 g
Sugars: 4.1 g
Dietary fiber: 2.1 g
Protein: 22.2 g
Cholesterol: 53.1 mg
Sodium: 1063.2 mg
Christmas Tree Cookie Stack
Category: desserts
By Loló

A cookie tree is a great centerpiece for your Christmas table. You can use my recipe or your favorite cut-out cookie recipe. All you need are star-shaped cookie cutters in different sizes.

Ingredients:
1 cup white sugar
¾ cup butter, at room temperature
2  eggs
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups confectioners' sugar
4 ½ teaspoons meringue powder
3 tablespoons water
1 tablespoon assorted holiday decorations, such as silver balls, sprinkles, etc.
1 ounce yellow fondant
1 tablespoon confectioners' sugar for dusting

Directions:
Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight. Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper. Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters; the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets. Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes. Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip. Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking. Dust the finished tree with confectioners' sugar.

Prep time: 40 mins
Cook time: 6 mins
Total time: 2 hrs 16 mins
Yields: 60 cookies

Calories: 75.1
Fat: 2.6 g
Saturated fat: 1.5 g
Carbohydrates: 12.4 g
Sugars: 7.6 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 11.6 mg
Sodium: 47.1 mg
So Easy Cheese Sauce (Microwave)


Ingredients:
butter, margarine, all-purpose flour, half-and-half cream, milk, Tabasco sauce, cheddar cheese, ground black pepper

Directions:
In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup] microwave the butter for 30 seconds on HIGH.
Add in the warmed cream or milk, Tabasco and flour; whisk vigorously until completely combined.
Add in the shredded cheddar cheese.
Microwave on HIGH for about 2 minutes removing a few times during cooking to stir.
Cook until the cheese has melted and the mixture is thick.
If desired season with ground black pepper to taste.
Chicken in a Cashew Sauce


Ingredients:
chicken breast fillet, mushrooms, cashew nuts, golden raisins, onion, tomato puree, garam masala, garlic paste, chili powder, turmeric powder, coriander powder, salt, lemon juice, plain yogurt, water

Directions:
Puree onions in blender till just smooth.
Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute.
In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it.
Saute gently for 2 minutes, adjusting the heat if needed.
Add the chicken cubes and golden raisins and continue to stir-fry for a minute.
Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes.
When chicken is cooked and sauce has thickened,  remove to serving dish, garnish with chopped cilantro if desired, and serve.