xiaoxl/recipe_data huggingface dataset:
Salmon Ball
Category: appetizers-and-snacks
By KLEVANG

Salmon lovers and those who like non-traditional cheese balls will enjoy this nice appetizer. Chopped nuts may be used for rolling instead of parsley.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
¼ teaspoon salt
1 tablespoon lemon juice
1 (16 ounce) can salmon, drained and flaked
1 bunch chopped parsley

Directions:
In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 1 ball

Calories: 97.3
Fat: 7 g
Saturated fat: 3.5 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 7.7 g
Cholesterol: 27.7 mg
Sodium: 181.7 mg
Dry Rub for Sirloin Steaks


Ingredients:
ground cinnamon, ground coriander, paprika, sugar, salt, cayenne

Directions:
"Mix together and rub on sirloan steaks prior to grilling."
Very Quick Onion Yoghurt Bread


Ingredients:
self-raising flour, plain yogurt, red onion, milk

Directions:
Grease loaf pan.
Mix flour and soup mix.
Then add all other ingredients (except milk].
Mix to sticky dough.
Place in tin, brush top with milk.
Bake for 1 hour at 180 degrees celcius.
Orange and White


Ingredients:
butter, sugar, lemon juice, lemon peel, eggs, cake flour, baking powder, salt, flaked coconut, sugar, lemon juice, heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease a 12
In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into pan.
Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, add icing.
Pineapple Angel Cake


Ingredients:
character(0]

Directions:
Set oven to 350 degrees, Place both ingredients in a 9x13 inch pan., Stir together in the pan until there is no powder left., Put pan into oven for 30-35 minutes depending on your oven., Let cool., Enjoy.
Lemon Marinade for Chicken (Omac)


Ingredients:
lemon juice, olive oil, brown sugar, oregano, black pepper, garlic powder

Directions:
Combine the lemon juice, olive oil, brown sugar, oregano, black pepper and garlic powder.
Add the meat and let marinate for several hours.
To freeze:  Place in a large freezer bag, removing any air.  Lay the chicken flat and place on a cookie sheet flat in the freezer.  (by using this method of freezing, you can stack each package neatly].
To thaw; place the chicken in the fridge overnight ~ or ~ for a quick thaw, place the chicken in the sink, using tempid water and let thaw for about 25 - 30 minutes.  Once thawed, either use immediately or put back in the fridge until ready to use.
Cajun Pork Loin Roast in a Crock Pot


Ingredients:
onion, celery ribs, bell pepper, carrot, potatoes, butter, garlic cloves, thyme, paprika, salt, pepper, mustard powder, bay leaves, boneless pork loin roast, cornstarch, cold water

Directions:
Peel potatoes and slice them into 1/4" rounds. Place them in the bottom of your crock pot.
Finely chop the remainder of the vegetables. In a large skillet, saute the vegetables in butter until tender.
Add the garlic; cook 1 minute longer. Stir in pepper sauce and all seasonings but the bay leaves.
Cut deep slits in roast and place in crock pot on top of the potatoes slit side up.
Spoon vegetable mixture into slits and over the top of the roast. Add bay leaves to the crock pot.
Cover and cook on low for 6-8 hours or until the pork is tender.
Transfer roast to a serving platter. Using a slotted spoon, remove potatoes and place them around the roast on the platter. Cover platter with foil to keep the roast and potatoes warm.
If bay leaves are still in the crock pot, remove them. Pour juices into a small saucepan. Combine cornstarch and water until smooth; stir into the pan.
Bring to a boil; cook and stir for two minutes until liquid has thickened.
Serve gravy with roast and potatoes.
Yet Another Lasagna Recipe...


Ingredients:
onion, salt, pepper, shortening, garlic, parsley, whole tomatoes, tomato paste, basil, mozzarella cheese, ricotta cheese, cottage cheese, eggs, salt, pepper, parsley, parmesan cheese, romano cheese, mozzarella cheese

Directions:
Brown the chuck and onion in shortening till the onion is tender.
Drain excess fat.
Add minced garlic, parsley,tomatoes,tomato paste,and seasonings.
Cover and simmer for 30 minutes.
Mix ricotta/cottage cheese,eggs,salt,pepper and parsley in a medium bowl.
In a 9x13 baking dish or pan,layer noodles to cover bottom.
Add meat sauce,ricotta,and mozzarella slices.
(I usually add some Parmesan and Romano at this point] Repeat layers twice more, ending with a layer of noodles and remaining meat sauce.
Sprinkle with Parmesan/Romano and top with 2 cups shredded mozzarella.
Bake covered in a 350 oven for approximately 40 minutes, or until bubbling.
Uncover,and bake an additional 20 to 30 minutes,or until cheese is lightly browned.
6 Can Chicken Tortilla Soup
Category: soups-stews-and-chili
By Julie A

Awesome, must try food.

Ingredients:
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can chicken broth
1 (14 ounce) can whole kernel corn
1 (12.5 fl oz) can chicken chunks, drained
1 (10.75 ounce) can  cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

Directions:
Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 271.7
Fat: 8.6 g
Saturated fat: 2.3 g
Carbohydrates: 29.8 g
Sugars: 2.6 g
Dietary fiber: 6.6 g
Protein: 20.6 g
Cholesterol: 41.7 mg
Sodium: 1573 mg
Hawaiian Turkey Burgers


Ingredients:
pineapple, green onion, reduced sodium soy sauce, salt, lean ground turkey

Directions:
Coat grill rack with cooking spray before starting the grill. Drain pineapple, reserving 1/4 cup juice (discard remaining juice or save for another use]; set pineapple aside. In a bowl, combine the bread crumbs, onions, red pepper, soy sauce, salt and reserved pineapple juice. Crumble turkey over mixture and mix well. Shape into four patties.
Grill, covered, over medium heat for 3 minutes on each side. Brush with teriyaki sauce. Grill 4-6 minutes longer on each side or until meat is no longer pink and a meat thermometer reads 165°. Grill pineapple slices for 2 minutes on each side, basting occasionally with teriyaki sauce. Warm buns on grill; top each with a burger and pineapple slice.
Stilton Cheese, Pasta and Walnut Salad


Ingredients:
Stilton cheese, penne pasta, salt, black pepper, walnut oil, walnuts

Directions:
Cook the pasta according to packet instructions, drain, toss in olive oil and let cool completely.
Whisk together the dressing ingredients.
Add salt and pepper to taste.
Toss the salad leaves in a little of the walnut dressing so that each leaf is covered in dressing.
Add the crumbled stilton cheese and toss again gently.
Garnish with the walnut halves.
Serve the rest of the dressing with the salad.
Lemon Dijon Salad Dressing


Ingredients:
Dijon mustard, garlic cloves, fresh lemon juice, kosher salt, pepper, olive oil, parmesan cheese

Directions:
Add all ingredients except olive oil and parmesan cheese to a blender and blend until well mixed.
With blender going, slowly add olive oil (the mixture will thicken]. When all the oil has been incorporated, mix in the parmesan cheese.
Refrigerate.
Mom Florence's Fluffy Omelette


Ingredients:
butter, onion, bell pepper, ham, cheddar cheese, cheese

Directions:
Saute the onion and bell pepper in 1 tablespoon butter until translucent.
Add to egg yolks with the ham and 1/4 cup cheese.
Keep pan on burner; add more butter.
Fold in the egg whites gently.
Pour into hot pan.
Top with 1/4 cup cheese.
Cover; turn down heat really low and cook until set.
May need to flip over or cook a minute in microwave.
Kids' Favourite Chicken Wings


Ingredients:
chicken wings, eggs, flour, soy sauce, water, white vinegar, sugar

Directions:
Cut the wings at joints into 3 parts, discarding the tips (or buy them already cut].
Dip wing portions into the beaten egg, dredge in flour and brown in a tablespoon of oil, in batches, adding more oil as needed. Remove wings to a roaster or large casserole dish.
Combine soy sauce, water, vinegar and sugar and pour over wings.
Bake in a pre-heated 350 degree oven for one hour, stirring occasionally and covering at the end if needed.
I've guessed at the servings.
Egg and Goodies in a Bread Bowl


Ingredients:
egg, butter, salt, pepper

Directions:
Preheat oven to 350°F.
Slice the very top off the roll.  Pull out the soft bread.  Use that bread for bread crumbs or another recipe.
Brush butter inside the roll with butter and season with salt and pepper.
Now search the fridge for goodies.  That is things that would be good to add in your bread bowl.  Leftovers of all types, veggies, capers, herbs, meats, cheese.  Throw some in the bowl.
Crack your egg on top.
Bake 15-20 minutes.  Cover loosely with foil and bake 15-20 minutes more, just until the egg is well set.
If you have guests you can put the goodies out and let everyone fill their own bread bowl.
If you want beat the egg and add a little milk or cream before you pout it on top.
Prairie Apple Crunch


Ingredients:
baking apples, sugar, ground cinnamon, ground nutmeg, salt, brown sugar, flour, butter, oatmeal

Directions:
Place apples in greased 12x7 inches baking dish. Sprinkle with the sugar, cinnamon, nutmeg, and salt.
In a separate bowl, combine brown sugar, flour, and butter (and a little oatmeal, optional]. I added a little oatmeal, maybe 1/4 cup or less.  Sprinkle over apple mixture.
Bake 350 for 40-45 minutes or until apples are tender. Serve warm or at room temp, with cream if desired.
Magic Chocolate Chip Bars


Ingredients:
pecans, sweetened condensed milk

Directions:
Preheat oven to 350.
Lightly spray a 9x13 inch pan with Pam (she called for a 10x15, but I wanted mine thicker].
Lightly flour your hands then press the thawed cookie dough into bottom of pan, completely covering the pan.
Bake for 8 minutes.
Remove from oven and sprinkle with all of the chips and bits and nuts.
Pour the sweetened condensed milk over the top.
Return to oven and bake for an additional 20-25 minutes or until lightly browned.
Let cool completely before cutting into bars.
Crusty Potato Bread
Category: bread
By Annette

This hearty bread has excellent flavor and a wonderful crust...delicious!

Ingredients:
3 ¼ cups bread flour
½ cup instant mashed potato flakes
1 tablespoon white sugar
1 ½ teaspoons salt
2 tablespoons butter
1 ¼ cups water
2 teaspoons instant yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 2 pound loaf

Calories: 23.8
Fat: 1.6 g
Saturated fat: 1 g
Carbohydrates: 2.2 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 4.1 mg
Sodium: 245.2 mg
Tuna and Black Olive Melts


Ingredients:
English muffins, tuna, celery, black olives, red onions, mayonnaise, pepper, butter, cheddar cheese

Directions:
Preheat broiler. Lightly toast English muffins.
In a bowl, flake tuna into small chunks. Toss with celery, olives and red onions.
Add mayonnaise, stir to blend well and season with pepper.
Place muffin halves cut side up on a baking sheet. Spread with butter. Divide tuna salad among muffins and top with cheese.
Broil for 1-2 minutes until cheese is melted and bubbly.
Whole Lemon Layer Cake
Category: desserts
By Jill Lightner

This layer cake has strong lemony flavor without a sticky syrup drizzle.

Ingredients:
2  organic Meyer lemons, scrubbed
2 ¼ cups all-purpose flour
1 ½ cups white sugar
½ cup unsalted butter, at room temperature, cut into 1-inch pieces
1 tablespoon baking powder
¼ teaspoon salt
4 large eggs, lightly beaten
1 tablespoon limoncello liqueur  (Optional)
½ cup lemon curd
2 cups cream cheese frosting

Directions:
Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper. Remove any stems from the lemons. Slice into quarters and remove all seeds. Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less. Divide batter between the prepared pans. Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks. Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 55 mins
Yields: 1 9-inch layer cake

Calories: 634
Fat: 25.8 g
Saturated fat: 11.9 g
Carbohydrates: 98.6 g
Sugars: 69.8 g
Dietary fiber: 1.8 g
Protein: 5.8 g
Cholesterol: 109 mg
Sodium: 335.3 mg
Peas With a Fresh Tarragon Goat Cheese Sauce


Ingredients:
peas, tarragon

Directions:
Blend Chavrie, and tarragon in medium sauce pot., Bring to a gentle simmer., Add peas and simmer until thoroughly heated about 5 minutes., Serve in a casserole dish., Serving Suggestion:, Garnish with fresh chopped parsley., Replace tarragon with mint.
Lime Cola


Ingredients:
"lime"

Directions:
Fill a tall glass with either ice cubes or crushed ice., Cut lime into quarters., Squeeze juice from three quarters over ice., Place fourth quarter of lime in the glass, lodging it in the ice., Pour cola over ice and enjoy.
Gordons


Ingredients:
butter, egg, flour, chocolate chips

Directions:
Preheat your oven to 350°F Add cake mix to a bowl then add butter and egg. Mix until combined. (Using a hand mixer is not recommended as the dough will get rather stiff! Try for a stand mixer --  or your muscles].
Add the ENTIRE CAN of frosting and add your extract.    (Personal favorite flavor combo is vanilla frosting, chocolate cake mix, vanilla extract. The possibilities are endless!].
Add the flour (start with 1 cup. If dough is still too wet, add the rest.] and your mix-ins  and carefully stir to combine. Some personal favorites are peanut m&m candies. (NOTE: Dough will get stiff. This is normal.]
Drop tablespoonfuls onto a greased cookie sheet and bake for 12-15 minutes. OR, drop by the quarter-cup full and bake for 17-21 minutes. Keep in mind these cookies will spread a bit. (the longer they cook, the harder they will be when they cool. Harder cookies are good to dip in milk or coffee].
Allow to cool for several minutes before transferring to a wire rack to cool completely. (Or eat 'em hot out of the oven --  whichever.]
They're done! (Note: They harden as they cool. You can warm them up again in a microwave for 5 seconds or so and they will get soft again.].
Crusty Rolls


Ingredients:
sugar, salt, active dry yeast, eggs, all-purpose flour, olive oil, cornmeal

Directions:
In large bowl, combine 1 cup warm water (about 110°F], sugar, salt and yeast.
Let stand until yeast is soft, about 5 minutes.
Stir in 2 egg whites, 1 cup flour and 2 tablespoons oil.
Add 2 1/2 cups more flour and stir until incorporated.
Scrape dough (it will be soft] onto a well-floured board and dust with more flour.
Knead until smooth and elastic, about 10 minutes, adding flour as required to prevent sticking.
Place dough in an oiled bowl and turn over to coat.
Cover bowl with plastic wrap and let dough rise in a warm place until doubled, about 1 hour.
Punch dough down, then knead briefly on a lightly floured board to expel air.
Divide dough into 20 equal pieces and shape each into a ball that is smooth on top.
As you shape balls, dip bottoms in cornmeal.
Set about 1 1/2 inches apart on an oiled 12x15-inch baking sheet.
Rub tops lightly with oil, drape with plastic wrap and let rise until puffy, about 30 minutes.
In a small bowl, beat 1 egg yolk (discard remaining yolk or reserve for another use] with 1 tablespoon water to blend.
Brush rolls lightly with egg yolk mixture.
Move 2 oven racks to the lowest positions in oven.
When rolls are ready to bake, preheat oven to 400°F, put another large pan on lowest rack and add at least 1/4 inch of boiling water.
Bake rolls on second rack (above rack containing pan of water].
Bake until richly browned, 25 to 30 minutes.
Transfer rolls to a rack to cool.
Serve warm or cool.
Easy Caramelized Garlic Chicken


Ingredients:
boneless skinless chicken breasts, salt, black pepper, garlic cloves, brown sugar, heavy cream

Directions:
Sprinkle the salt and pepper onto the chicken.
In a medium to large sized skillet (I like cast iron] heat the oil over medium-high heat until almost smoking.
Add the chicken breasts and garlic to the pan and brown the first side of chicken, about 5 minutes.
Flip the chicken and brown the other side, about 3 minutes.
Remove the chicken from the pan and add the brown sugar to the pan.
Allow the sugar to melt about half way and add the cream.
Bring to a bubble and add chicken back to pan
Simmer for 3-5 minutes and serve over butter egg noodles or rice.
Enjoy!
Chocolate Cherry Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour, baking powder, salt, cherry pie filling

Directions:
Melt chocolate squares and butter in microwave and stir.
Add sugar, eggs, and vanilla and stir.
Mix in flour, baking powder, and salt (do not overmix].
Pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray.
Bake for 35 minutes at 350 degrees.
Cool on a rack.
When cool, spread cherry pie filling on top of brownies.
Melt chocolate chips and drizzle over the top.
Almond Joy® Pudding Pie
Category: desserts
By Autumneyes

A chocolate and coconut lover's dream! Made this up for a restaurant my husband worked for and customers were wanting to buy whole pies.

Ingredients:
4 cups milk
2 (3.9 ounce) packages instant dark chocolate pudding mix
4 tablespoons shredded sweetened coconut, divided
3 tablespoons mini dark chocolate chips
1  chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 tablespoon slivered almonds
2 cups frozen whipped topping, thawed
1  dark chocolate and coconut candy bar (such as Mounds®), chopped
¼ cup chocolate sauce, or to taste

Directions:
Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes. Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes. Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside. Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 3 hrs 50 mins
Yields: 1 9-inch pie

Calories: 379.8
Fat: 13.8 g
Saturated fat: 7.6 g
Carbohydrates: 59.3 g
Sugars: 39.7 g
Dietary fiber: 2.7 g
Protein: 5.9 g
Cholesterol: 9.8 mg
Sodium: 586.4 mg
5-Ingredient Keto and Vegan Chocolate Almond Balls
Category: appetizers-and-snacks
By Fioa

These no-bake vegan and keto energy bites are made with only five ingredients, and are so simple even the kids can make them! These are ideal for a snack on the go or after a great workout.

Ingredients:
½ cup almond flour
½ cup almond butter
½ teaspoon vanilla extract
½ cup vegan chocolate chips
2 tablespoons chopped almonds

Directions:
Line a baking sheet with parchment paper. Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 12 cookies

Calories: 152.1
Fat: 13.5 g
Saturated fat: 3.3 g
Carbohydrates: 9.2 g
Sugars: 0.8 g
Dietary fiber: 2.5 g
Protein: 3.6 g
Sodium: 46.9 mg