xiaoxl/recipe_data huggingface dataset:
Home Cooked Potatoes and Onions


Ingredients:
potatoes, onion, extra virgin olive oil, pepper

Directions:
Cut potatoes and onions into bite sized chunks. Add 1 tablespoons of evoo to skillet. Heat on medium.
Add onions and cook until lightly browned, add potatoes. Mix really well.
Add the rest of evoo. Stir to coat. Add salt and pepper to taste. Cook for about 20 minutes, stirring often.
Granola Cereal Cookies


Ingredients:
flour, brown sugar, cinnamon, baking soda, butter, eggs, vanilla, low-fat granola cereal with raisins

Directions:
Preheat oven to 375°F., In large bowl stir together first 4 ingredients., Stir in eggs, butter, and vanilla. Mix well., Stir in cereal and chips., Drop 1 - inch balls on ungreased cookie sheet., bake @ 375 for 9 - 11 minutes.
Deer-Potato-Tomato Casserole


Ingredients:
onion, dried basil, salt, pepper, potatoes, tomatoes, chopped tomatoes, cheddar cheese

Directions:
Cook deer burger, onion, basil, salt and pepper together until deer is done and lost its color.
Meanwhile, parboil potatoes until just tender.
Put deer burger in a deep 7 1/2 x 7 1/2-inch casserole and stir in potatoes and tomatoes (if canned tomatoes are used, do not drain].
Bake, uncovered, in a 350 degree oven for 30 minutes.
Top with cheese and bake 15 minutes longer.
Frittata


Ingredients:
eggs, cheese, water, heavy whipping cream, minced garlic clove, pepper, cayenne pepper, salt, butter

Directions:
Cut up your veggies and sauté on low with butter for about 4mins.
While veggies are cooking cut up your leftover meat. Ham, bacon, pepperoni all work wonderfully.  Add to the veggies that are sautéing and heat for about 2 minutes.
Place 1 cup of your cheese (you can use multiple cheeses or just one kind] in a bowl.  Add the pepper, cayenne pepper, Italian seasoning and salt to the cheese and mix.  This step helps the spices stick to the cheese and creates an even distribution of flavors in the frittata.
Crack eggs in to a mixing bowl; add garlic, whipping cream and water to the eggs and mix.  Like making scrambled eggs.
Once eggs are mixed, add veggies, meat and cheese to the eggs and stir the items together.
Heat oven to 350.  Spray an oven safe dish or pan with pam. (I use a 10" sauté pan with metal handle - oven safe].
Add egg mixture to pan and place in oven for 15mins.
After 15mins the Frittata should if gently shaken move only in the middle of the pan.  Add remaining 1/4 cup cheese to the top of the frittata and cook another 3-5mins until the frittata is firm.
Remove from dish or pan from oven REMEMBER to use potholders --  LOL.
If you cooked this in a pan, take a rubber spatula and gently loosen the frittata and slide on a plate.  I cut it into pieces like cutting a pie.  If you cooked it in a dish leave in the dish, cut and serve.
Serve and enjoy!  Any leftovers can be frozen in glad press and seal for about 1 month.  I get 8 of frittata from this recipe.
Green Enchilada Sauce With Hatch, New Mexico Chili


Ingredients:
garlic cloves, yellow onion, chopped tomato, ground cumin, salt, canola oil, flour

Directions:
Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to  the food mill with a medium plate. Reserve the seeds.
Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
Chop the onion and garlic and sweat (add 1 tsp salt here] over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already] until slightly smooth but still a little chunky.
If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again].
In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.
Mozzarella With Lemon and Yoghurt


Ingredients:
fresh mozzarella balls, yoghurt, lemon, dried marjoram, red chile

Directions:
Slice the mozzarella and lay them on a plate. Cover with the yoghurt.
Use a vegetable peeler to peel the lemon rind, then chop this finely and add to the mozzarella. Squeeze the lemon juice over.
Add the marjoram and the finely chopped chilli.
Serve!
Eggnog Biscotti


Ingredients:
unsalted butter, sugar, orange, zest of, pure vanilla extract, eggs, cinnamon, nutmeg, mace, salt, baking soda, baking powder, heavy cream, evaporated milk, all-purpose flour, egg, nutmeg, granulated sugar, white chocolate

Directions:
Preheat the oven to 350°F  Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds.
Add in remaining ingredients and process a 1-2 minutes to get a thick batter.
Let batter stand 2 minutes and then spoon out onto the baking sheet.
Brush with egg yolk,  or a beaten egg.  Sprinkle on sugar and a dusting of more nutmeg.
Bake 45 minutes until set and browned. Cool, then slice into diagonal cookies about 1/2 inch wide.
Reduce oven temperature to 325*F, put sliced cookies back in oven and bake until crisped, about 15 minutes per side.
Cool well and then glaze one side of each cookie with melted white chocolate.
Garnish with crushed graham cookies crumbs on one edge.  Serve to your most deserving guests!
Iranian Haroset


Ingredients:
hazelnuts, pitted dates, raisins, golden raisin, sweet red wine, ground ginger, ground cardamom, ground cinnamon, ground cloves, granny smith apple, banana

Directions:
Preheat oven to 350°.
Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once.
Turn nuts out onto a towel. Roll up towel; rub off skins.
Combine hazelnuts, dates, almonds, raisins, and golden raisins in a food processor.
Process until ground, scraping sides of bowl occasionally. (Mixture will be thick and crumbly but will hold together when pressed.]
Add wine, ginger, cardamom, cinnamon, and cloves; pulse 4 times or until combined.
Add apple and banana; pulse 4 times or until combined. Transfer mixture to a bowl. Cover and refrigerate 1 hour.
Sweet Potato & Black Bean Hash


Ingredients:
onion, dried thyme leaves, olive oil, sweet potatoes, shiitake mushrooms, black beans, eggs

Directions:
In large skillet, sauté onion and thyme in oil until onion is tender, about 5 minutes.
Add red pepper and sweet potatoes; sauté until potatoes begin to soften, about 8 minutes.
Add mushrooms; sauté 5 minutes.  Stir in beans and cook until potatoes are tender, about 5 minutes.
Season to taste with salt and pepper.
Spoon vegetable mixture onto plates; sprinkle with goat cheese.
Top hash on each plate with one egg; sprinkle with chives.
Russian Tea--Rachel's Version


Ingredients:
sugar, ground cinnamon, ground cloves

Directions:
Mix all ingredients together and store in a tightly covered jar., To serve, mix about 3 teaspoons of mix with 1 cup boiling water.
Fudge Brownies


Ingredients:
margarine, butter, sugar, vanilla, eggs, all-purpose flour, salt, walnuts, pecans

Directions:
Preheat oven to 350.
Grease and flour a 13x9x2 inch baking pan.
Melt 1/2 cup butter and chocolate in small saucepan over low heat; set aside to cool.
Place remaining 1/2 cup butter, sugar, and vanilla in mixer bowl.
Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 30 seconds.
Turn to Speed 6 and beat about 2 minutes.
Turn to Speed 4, add eggs one at a time beating about 15 seconds after each addition.
Stop and scrape bowl, add cooled chocolate mixture.
Turn to Speed 2 and mix about 30 seconds.
Stop and scrape bowl, add all remaining ingredients.
Turn to Stir Speed and mix until well blended, about 30 seconds.
Pour into baking pan.
Bake for 45 minutes.
Cool in pan on wire rack and cut.
Indian Spinach and Potatoes


Ingredients:
small red potatoes, water, onion, garlic cloves, fresh ginger, tomatoes, fresh cilantro, ground coriander, ground cumin, paprika, garam masala, low-fat plain yogurt, salt, cilantro

Directions:
Put the potatoes in a large pot of salted water and bring to a boil. Boil over moderate heat until tender when pierced with a knife, about 25 minutes. Drain and let cool, then halve the potatoes.
Meanwhile, in a large, deep skillet, bring the water to a boil. Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted. Using tongs, transfer the spinach to a colander and repeat with the remaining spinach. Squeeze the spinach dry, then transfer it to a food processor and puree. Wipe out the skillet.
Heat the oil in the same skillet. Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes. Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes. Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes. Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
Slowly stir in the yogurt. Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally. Add the pureed spinach and stir well. Cover and simmer for 10 minutes to blend the flavors. Season with salt. Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and serve.
Healthy, Whole-Wheat Carrot Applesauce Muffins


Ingredients:
whole wheat flour, baking soda, ground cinnamon, ground ginger, salt, butter, honey, pure maple syrup, egg, pure vanilla extract, unsweetened applesauce, carrot

Directions:
Preheat oven to 350 degrees F. Line muffin pan with paper, foil, or silicone liners, and set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
In a large bowl fitted with an electric whisk (or beaters], mix the butter, honey, egg, and vanilla together on medium speed. Turn down the speed and slowly add in the flour mixture until well-combined.  The batter will be fairly thick.
4. Using a spatula, carefully fold in applesauce and carrots. Divide batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top.
Chicken or Turkey a La King


Ingredients:
green bell pepper, mushrooms, butter, flour, salt, pepper, milk, chicken broth, diced pimentos

Directions:
Saute bell pepper and mushrooms in butter in a deep pan over medium heat for 5 minutes, stirring occasionally.
Add flour, salt, and pepper, stirring until it blends inches.
Cook over low heat, stirring constantly, until bubbly. Remove from heat.
Stir in milk, broth and the liquid from the mushrooms.
Return to low heat, stirring constantly until it boils, then boil for 1 minute.
Add chicken (or turkey] and pimientos, stirring well, and heating un til thoroughly hot.
Serve on puff pastry shells, toast points, or rice.
Subru Uncle's Black-Eyed Peas (Chauli)


Ingredients:
black-eyed peas, green chili, garlic cloves, fresh ginger, roma tomatoes, salt, turmeric powder, red chili powder, purple onions, water, olive oil

Directions:
Soak the black eye peas overnight in lots of water.
Drain and keep aside.
Heat oil in a pressure cooker.
Add ginger, garlic, green chillies and onions.
Stir fry until the raw smell of the ginger and garlic is gone and the onions turn reddish brown (lightly browned].
Add turmeric and red chili powders.  Mix well.
Stir fry for 2 minutes.
Add tomatoes an 1 cup of water as well as a little over 1/4 cup more of water.
Stir and cook on high flame until the tomatoes are completely tender (the mixture should be mushy].
Add salt, mix and cook for 2 minutes.
Toss in the boiled and drained black eye peas.
Stir in 4 cups of water.
Close the lid of the cooker.
Cook on high flame until you hear 4 whistles.
Stir and serve over rice or with Indian flatbreads (rotis] and fat free plain yogurt on the side.
Enjoy!
Stir-Fried Italian Scrambled Eggs for a Crowd


Ingredients:
eggs, unsalted butter, salt

Directions:
In large mixing bowl, whisk eggs and Italian seasoning.
Heat wok to medium heat.  Melt butter (I allow a lot of butter to ensure no sticking and to season the eggs].
Pour in whisked eggs and gently stir-fry with a large spatula until cooked to desired doneness.  (I like mine a little wet.]  I recommend allowing people to add their own salt after serving because the butter and Italian seasoning add plenty of taste for me.
The Last Caesar Salad Recipe You'll Ever Need
Category: salad
By Britt Brouwer

This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.

Ingredients:
2  anchovy fillets
2 cloves garlic, chopped, or to taste
1 cup mayonnaise
⅓ cup grated Parmesan cheese
¼ cup half-and-half
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Directions:
Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 cups

Calories: 57.2
Fat: 5.9 g
Saturated fat: 1.1 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Protein: 0.5 g
Cholesterol: 4.3 mg
Sodium: 77 mg
Pear and Stilton (Or Asiago) Salad


Ingredients:
fresh lemon juice, canola oil, liquid honey, grainy mustard, Dijon mustard, butter lettuce, fresh pears, Stilton cheese, asiago cheese, pine nuts

Directions:
n small bowl, whisk together lemon juice, oil, honey and mustard.
Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
Drizzle dressing over top.
Baked Two-Cheese Penne (With Ingredients of Own Choice)


Ingredients:
dry penne pasta, parmesan cheese, olive oil, mozzarella cheese, salt, ground black pepper, basil, plum tomatoes, celery

Directions:
Cook penne pasta until tender.
Drain and place in oven proof pan.
In a skillet, heat oil and saute tomatoes, or in my case celery.
Use a wodden spoon to break downt he tomatoes/stir the celery.
Stir in the mozzarella, half the parmesan, basil, salt and pepper to taste.
Let mixture bil and turn off heat.
Pour the mixuture over the pasta.
Bake at 400F (200C] for ten minutes or until cheese is golden brown.
Pomegranate Margarita


Ingredients:
pomegranate juice, triple sec, fresh lime juice

Directions:
Add all ingredients to a cocktail shaker filled with 3/4 cup ice.
Shake vigorously; pour into a chilled margarita glass.
Fresh Basil Pesto With Variations


Ingredients:
fresh basil leaves, garlic cloves, extra virgin olive oil, pine nuts, salt, fresh ground black pepper, parmesan cheese

Directions:
Fit your food processor with the steel blade attachment.  To bowl add basil, garlic, oil, pine nuts, salt and pepper.  Pulse several times, scraping bowl if needed, and continue until the mixture is a smooth paste.  Add a tiny bit of oil if mixture gets too thick.
When the consistency is right, transfer to a small bowl and fold in the shredded parmesan cheese.
To Serve: Stir a few tablespoons of pesto with a splash of cooking water from your favorite pasta and toss with hot pasta until coated.  Use as a condiment on grilled panini sandwiches, on toast points for an appetizer, as a pizza sauce, or garnish your fresh soup with a few teaspoons.
To Store: Cover with a thin layer of olive oil or spray with non-stick cooking oil and keep in the fridge for several weeks.  For long-term storage fill ice cube trays with pesto, freeze and then pop out into a resealable plastic bag.  Thaw just the right amount of fresh pesto for your meal any time you want it!
*NOTE:  Other aromatic herbs, nuts, oils or hard cheeses can be used in place of or in combination with the basil, pine nuts, extra virgin olive oil and parmesan.  Keep in mind the herb is the star of the show and should have the most prominent flavor when mixing and matching ingredients.  Also, consider the rest of your meal and what fresh flavors might compliment it best.  Have fun experimenting with some of the following!
Herbs: fresh cilantro, spinach, oregano, sun-dried tomatoes;  Italian flat leaf parsley can be used by itself but is also great to use with any of the other herbs when you may be running short on them.
Nuts: Walnuts, almonds, pecans.
Flavored Oils: porcini mushroom, walnut, lemon, rosemary, raspberry.
Cheeses: parmigiano-reggiano, asiago, romano.
Rob Evans Tuna Melt


Ingredients:
tuna in olive oil, celery heart, celery seed, gruyere cheese, unsalted butter

Directions:
Gently flake tuna and place in stainless-steel bowl.
Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
Lay bread on work surface.
Spread tuna on two slices and layer with Gruyère.
Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
Transfer to cutting board and cut in half on diagonal.
Vegan Blueberry Muffins with Applesauce
Category: bread
By specialk

Mmmmm... Vegan blueberry muffins...

Ingredients:
1  cooking spray
2 cups fresh blueberries
2 cups all-purpose flour
1 cup lightly packed brown sugar
½ cup unsweetened applesauce
½ cup soy milk
¼ cup soy margarine
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray. Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full. Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 204.7
Fat: 4.2 g
Saturated fat: 0.7 g
Carbohydrates: 39.6 g
Sugars: 21.8 g
Dietary fiber: 1.3 g
Protein: 2.7 g
Sodium: 274 mg
Zucchini Cupcakes with Chocolate Chips
Category: fruits-and-vegetables
By Ayla Dungan

These zucchini cupcakes are amazing! You will love them. Every time I make these, they turn out so good.

Ingredients:
½ cup vegetable oil
1  egg
¼ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup mini chocolate chips
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup shredded zucchini

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with paper liners. Whisk vegetable oil, egg, milk, lemon juice, and vanilla extract together in a bowl. Combine flour, sugar, chocolate chips, baking soda, cinnamon, and salt in a separate bowl. Pour in oil mixture and fold gently to combine. Stir in zucchini. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 cupcakes

Calories: 232.8
Fat: 12 g
Saturated fat: 2.7 g
Carbohydrates: 29.9 g
Sugars: 17 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 15.9 mg
Sodium: 211.9 mg
Romanian Roasted Eggplant Salad
Category: salad
By SAFAD

Healthy and refreshing roasted eggplant salad. Garnish with tomatoes and olives and eat it with a slice of bread.

Ingredients:
2  eggplants
½ cup canola oil
2 tablespoons plain yogurt
1 teaspoon salt
1 small onion, chopped

Directions:
Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet. Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely. Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 216.8
Fat: 19.1 g
Saturated fat: 1.5 g
Carbohydrates: 11.9 g
Sugars: 5.1 g
Dietary fiber: 6.4 g
Protein: 2.2 g
Cholesterol: 0.3 mg
Sodium: 395.3 mg
Cheesy Spinach and Potato Spring Rolls With Spicy Yogurt #RSC


Ingredients:
extra virgin olive oil, frozen spinach, frozen corn, salt, hot water, feta cheese, egg, butter, fresh lemon juice, chili sauce, honey, salt, fresh chives

Directions:
Preheat oven to 400°F Line a large cookie sheet with parchment paper.
In a small non stick pan, sauté thawed spinach in olive oil for 3-4 minutes, until dry. Add corn, cook for one more minute and set aside.
In a large bowl, combine potato flakes, ½ pack of Hidden Valley Ranch Seasoning Mix and salt. Slowly add hot water, stirring constantly until smooth and creamy. Add spinach and corn mixture, feta and shredded cheddar cheese and beaten egg. Mix until all the ingredients are well combined.
To make the spring rolls, brush both sides of each spring roll wrapper with melted butter. Add about 1 ½ tablespoons of filling, 2-3 inches from the bottom corner of the wrapper. Carefully fold the corner over the filling, fold the sides over and roll the wrapper until it meets the opposite corner.
Place the spring rolls on a baking sheet lined with parchment paper.
Bake at 400F for about 20 minutes until golden brown.
In the meantime, prepare the dipping sauce.
In a small bowl mix lemon juice and honey until well combined.
In a medium bowl, whisk together Greek yogurt, ½ pack Hidden Valley Ranch Seasoning Mix, Sriracha, honey lemon mixture and salt.
Add chopped chives and mix well.