xiaoxl/recipe_data huggingface dataset:
Spicy Pork Skewers


Ingredients:
ground pork, garlic, ground cumin, ground paprika, onion, salt, fresh ground black pepper

Directions:
Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2]. Drain and set aside.
Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt, and pepper. Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers.
Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds]; close lid on gas grill. Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes. Serve warm.
Chicken Paprika


Ingredients:
chicken breasts, onion, garlic cloves, sweet Hungarian paprika, sour cream, flour, olive oil

Directions:
Season the chicken breasts with salt, pepper, and 1 - 2 Tbsp of the paprika.
Heat the oil in a large pot, sear the chicken breasts on one side, flip the chicken and add the onion and garlic.
Let the onions sauté slightly, sprinkle with the rest of the paprika, and some more salt and pepper and cover with water.
Bring to a boil, reduce heat and simmer until chicken is very tender (it can simmer up to a few hours, just add more water if it evaporates].
Right before you are ready to serve, remove the chicken from the liquid and keep warm.
To make the sauce, combine the sour cream and flour whisk until smooth. Once smooth, add some of the cooking liquid and whisk until there are no more lumps.
Pour the mixture back into the cooking liquid, and boil until it thickens (if it doesn't thicken enough, repeat the flour/sour cream/cooking liquid mixture until it has the consistency of thick gravy].
Remove bones from chicken breasts and cut into pieces and return to sauce.
Serve it piping hot over egg noodles or rice.
Dutch Oven Macaroni and Cheese
Category: main-dish
By mia

This Dutch oven mac and cheese is a staple in my home. I sometimes add burger meat or bacon to it to liven it up but it's delicious enough on its own! Regularly served as the main course with just a veggie side, as it can be a bit heavy if you're a mac and cheese lover who can't resist seconds (like me).

Ingredients:
1 (12 ounce) package seashell pasta
4 tablespoons salted butter
4 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1 cup shredded sharp Cheddar cheese
1 cup shredded medium Cheddar cheese
1 cup grated Parmesan cheese, or to taste
1 cup panko bread crumbs, or as needed
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon taco seasoning mix

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside. Heat an oven-safe Dutch oven over medium heat. Melt butter and flour in the hot pot, stirring, until blended; pour in milk and heavy cream, whisking continuously, until mixture comes to a boil. Continue to boil, stirring continuously, for 2 minutes. Reduce heat to medium-low; continue to stir until sauce thickens, about 10 minutes. Slowly fold in cheeses until melted and smooth. It is okay to raise the heat if you have to, just remember to keep stirring while the heat is on. Fold in cooked pasta until it is coated with cheese. Combine panko bread crumbs, salt, garlic salt, black pepper, onion powder, and   in a bowl. Sprinkle macaroni mixture with just enough of the bread crumbs to coat most of the surface; you should still see some pasta underneath the bread crumbs. Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and continue to cook until crust is golden brown and crisp, about 10 minutes. Remove from the oven and let sit for at least 15 to 20 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 550.9
Fat: 33.1 g
Saturated fat: 20.2 g
Carbohydrates: 46.3 g
Sugars: 3.2 g
Dietary fiber: 1.6 g
Protein: 21.5 g
Cholesterol: 103.5 mg
Sodium: 765.5 mg
QUICK CRAB ARTICHOKE PEPPER DIP


Ingredients:
light cream cheese, mayonnaise, parmesan cheese, garlic cloves, artichoke hearts

Directions:
In a medium saucepan over medium heat, combine cream cheese, Miracle Whip, Parmesan cheese and garlic; stir until smooth. Cook until it starts the bubble.
Add artichoke hearts and red peppers. Stir well, cover, reduce heat to low and cook for 10 minutes. Add crab, stir and cook for another 5 minutes. Stir again, remove from heat and serve it with crostini or tortilla chips.
Crock Pot Baked Potato Soup


Ingredients:
baking potatoes, butter, margarine, flour, milk, salt, pepper, green onions, bacon, cheddar cheese, light sour cream, chicken bouillon granules

Directions:
Wash potatoes and prick several times with a fork.
Bake in foil in a preheated oven for 45 minutes to 1 hour or until done.
Let cool.
Cut potatoes.
Melt butter in a heavy sauce pan over low heat.
Add flour, stirring until smooth.
Cook 1 minutes, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly until mixture is bubbly.
Pour into crock pot and then add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken granules.
Cook on High for 4 hours.
Stir in the sour cream right before serving.
If soup is to thick, add a little milk at a time until desired thickness is achieved.
Garnish with additional sour cream and crumbled bacon.
No Bake Chocolate Cookies II
Category: desserts
By LEZLEA52

These chocolate macaroons taste a lot like candy.

Ingredients:
2 cups white sugar
½ cup milk
½ cup margarine
3 cups rolled oats
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
½ cup flaked coconut

Directions:
In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 3 dozen

Calories: 98.9
Fat: 3.4 g
Saturated fat: 0.9 g
Carbohydrates: 16.6 g
Sugars: 11.7 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Cholesterol: 0.3 mg
Sodium: 38.8 mg
Pepperoni Chicken Bake


Ingredients:
boneless skinless chicken breasts, diced tomatoes, garlic cloves, onion, garlic powder, oregano, pepper, seasoning salt, salt, provolone cheese

Directions:
Preheat oven to 350.
Mix 1 teaspoon of Italian seasoning, the garlic powder, the seasoning salt and one half of the pepper in a small bowl and set aside.
Mix the tomatoes, minced garlic, diced onion, one teaspoon of Italian seasoning, the oregano and the other half teaspoon of pepper in an 8x8 baking dish and set aside.
Pat the chicken breasts dry with a paper towel and then season each side with spice mixture. Add them to the baking dish and press them down slightly. Cover each piece with four pepperoni slices.
Bake at 350 degrees for about 30-40 minutes or until a meat thermometer reaches 165 degrees.
Once the chicken is fully cooked top each breast with a slice of cheese and then turn the broiler on high. Broil for 2-3 minutes or until the cheese is starting to brown and is bubbly.
Espresso Chocolate Chip Muffins


Ingredients:
unsalted butter, granulated sugar, all-purpose flour, baking powder, baking soda, salt, sour cream, eggs, instant espresso powder, hot water, vanilla extract, chocolate chips, light brown sugar, all-purpose flour, unsalted butter

Directions:
Preheat the oven to 375 degrees. Prepare a 12-cup muffin tin by either lining the cups with paper liners or greasing them well.
For the topping, stir together the brown sugar and flour in a small bowl. Using your fingers or the back of a fork, work in the butter until the mixture has a crumbly texture. Set aside.
In the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the sugar and beat until well blended. Sift together the flour, baking powder, baking soda, and salt into a large bowl. In a separate bowl, whisk together the sour cream, eggs, espresso, and vanilla. Add the dry ingredients to the butter, alternating with the liquid in 3 batches, ending with the liquid ingredients. Use a wooden spoon to stir in the chocolate chips.
Fill the muffin cups 3/4 full with batter and sprinkle with the topping. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Turn the muffins out onto a wire rack to cool slightly, then serve warm.
Tofu Turkey I
Category: everyday-cooking
By Becky

A vegan alternative especially good for Thanksgiving dinner! Serve with a vegetarian gravy and all the fixings. Enjoy!

Ingredients:
5 (16 ounce) packages extra-firm tofu
2 tablespoons sesame oil
1  red onion, finely diced
1 ⅓ cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
⅛ cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 ½ teaspoons dried rosemary
¼ cup tamari
3 cups prepared herb stuffing
½ cup sesame oil
¼ cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
½ teaspoon orange zest
3 sprigs fresh rosemary

Directions:
Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours. Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well. Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape.  Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil. Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown.  Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

Yields: 10 servings

Calories: 469.5
Fat: 32.4 g
Saturated fat: 4.3 g
Carbohydrates: 22.4 g
Sugars: 5.2 g
Dietary fiber: 2.8 g
Protein: 26.7 g
Sodium: 1294.9 mg
Scalloped Potatoes - Dairy Free


Ingredients:
margarine, flour, chicken broth, water, mayonnaise, salt, white pepper, potatoes, onion, paprika

Directions:
Cook the margarine, flour, chicken broth, mayonnaise, salt and pepper, whisking constantly until bubbly and thick.
Slice the potatoes paper thin. You can use a mandolin for this.
Mix the potatoes and onions and place in a deep oven-safe bowl.
Pour the sauce over the potatoes.
Sprinkle with paprika.
Bake at 350°F for 1-1/2 hours.
Quick and Easy Cinnamon Rolls (Yeast Free)


Ingredients:
flour, baking powder, sugar, salt, margarine, milk, margarine, brown sugar, cinnamon, raisins

Directions:
Preheat oven to 250°C (425°F].
Mix flour, sugar, salt, and baking powered in large bowl.
Cut in margarine until mixture looks like oatmeal or small peas.
Add milk gradually, stirring with a fork. Dough Should come away from sides of bowl.
Knead 3-4 times and then roll into a rectangle (1cm thick] on lightly floured counter.
-Filling-.
Smear margarine over dough coating it not to thick but not to thin.
Sprinkle desired amount of cinnamon on top.
Sprinkle desired amount of brown sugar on top.
Sprinkle desired amount of raisins.
Roll up like a jelly roll, starting from the long edge.
Slice into 1-inch slices and place cut side down in a grease muffin tin.
Bake 12-15 minutes or until golden brown.
Thai Pork Curry


Ingredients:
red curry paste, coconut milk, lime, fresh ginger, Thai fish sauce, sugar, habanero pepper, garlic, basil leaves, cilantro leaf

Directions:
Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.
Iced Lemon Cookies


Ingredients:
unsifted flour, baking powder, baking soda, butter, margarine, sugar, lemon juice, confectioners' sugar, lemon juice

Directions:
Sift flour, baking powder and soda into large bowl., Beat butter and sugar., Gradually add dry ingredients and lemon juice to sugar mixture., Chill dough 1 hour., On floured surface, roll half of dough to 1/8-inch thickness., Cut cookies out., Place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes., Glaze:, Mix sugar and lemon juice together., Once cookies have cooled, top with glaze., Let set before eating.
Farm Fresh Portobella Burgers


Ingredients:
portabella mushrooms, olive oil, garlic, Worcestershire sauce, red wine vinegar, cheddar cheese, mayonnaise, romaine lettuce, tomatoes

Directions:
Rub the mushroom caps with a damp cloth to clean them. Remove the stems and reserve for Round 2 recipe "Stuffed Zucchini"(if making].
In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and red wine vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli(garlic aioli].
Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4-5 minutes on each side. After you turn over  the mushrooms top each with 2 tablespoons of Cheddar cheese.
While the mushrooms are grilling, make the aioli sauce:
Combine the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices. Enjoy!
Air Fryer Shrimp and Polenta
Category: seafood
By Soup Loving Nicole

Crispy air-fried polenta cakes topped with shrimp, tomatoes, and seasoned butter.

Ingredients:
½ (16 ounce) tube polenta, sliced into 6 rounds
2 teaspoons extra-virgin olive oil, divided
salt and ground black pepper to taste
8 ounces thawed frozen jumbo shrimp - drained, peeled, and deveined
12  grape tomatoes
2 tablespoons unsalted butter, softened
2 teaspoons chopped fresh parsley
1 teaspoon hot pepper sauce
½ teaspoon lemon-pepper seasoning

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside. Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer. Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon. Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes. Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer. While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined. Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 331.1
Fat: 17.5 g
Saturated fat: 8.3 g
Carbohydrates: 21.8 g
Sugars: 1.2 g
Dietary fiber: 2.3 g
Protein: 21.5 g
Cholesterol: 200.2 mg
Sodium: 808.1 mg
Disappearing Yogurt


Ingredients:
plain yogurt, cinnamon, molasses, seedless grapes

Directions:
Mix everything together gently.
If feeding to a baby either leave out the grapes, or for an older infant cut the grapes into quarters and peel them.
Makeover Creamy French Dressing


Ingredients:
cornstarch, water, lemon juice, ketchup, sugar, onions, Worcestershire sauce, salt, prepared mustard, onion powder, garlic powder, canola oil

Directions:
In a small saucepan, combine the cornstarch and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
In a blender or food processor, combine the lemon juice, ketchup, sugar, onion, Worcestershire sauce, salt, mustard, onion powder and garlic powder; cover and process until smooth. While processing, gradually add oil in a steady stream. Process until thickened. Transfer to a bowl; stir in cornstarch mixture. Cover and store in the refrigerator.
Salmon and Crab in Phyllo With White Wine Honey Mustard Sauce


Ingredients:
fresh parsley leaves, dried dill weed, lemon juice, garlic, lemon pepper, white wine, fat-free cream cheese, parmesan cheese, phyllo dough, olive oil, white wine, dill weed, cornstarch, butter, white pepper

Directions:
Preheat oven to 350F and lightly oil (or use cooking spray] a glass baking dish.
Place parsley, bread crumbs, 1/2 tsp dill weed, lemon juice, garlic, lemon pepper, and 2 Tbsp white wine in a mini food processor or chopper; process until parsley is finely chopped and the other ingredients are well combined.
Add in cream cheese and process again until well mixed.
Add parmesan and crab and pulse a couple of times just to lightly mix everything together and to break up the crab a bit (don't pulverize the crab].
Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil.
Layer a second sheet on top and spray again.
Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top.
Wrap and fold the dough over the fish, and place fold side down in the baking dish.
Spray the top of the packet with cooking spray.
Repeat with the remaining phyllo, fish, and crab mixture.
Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown.
When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk.
Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil.
Spoon sauce over the packets and serve.
Guinness® Cupcakes with Espresso Frosting
Category: desserts
By kirstenburns

My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

Ingredients:
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3  eggs
3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners. Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes. Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth. Divide batter among the lined muffin cups, filling each one 3/4 of the way. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely. Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy. Cover tops of cooled cupcakes with frosting.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 2 dozen

Calories: 237.5
Fat: 7.1 g
Saturated fat: 4.2 g
Carbohydrates: 41.9 g
Sugars: 31.5 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 38.3 mg
Sodium: 176.9 mg
Instant Pot® Au Gratin Potatoes
Category: side-dish
By Soup Loving Nicole

You'll be saying, 'move over boxed potatoes' once you try these cheesy au gratin potatoes cooked to perfection in your multi-functional pressure cooker. For a little bit of kick, use pepper Jack cheese in place of the Monterey Jack.

Ingredients:
2 pounds russet potatoes, peeled
1 cup chicken broth
¼ cup diced onion
1 tablespoon parsley flakes
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup evaporated milk
1 cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese

Directions:
Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch. Turn on a multi-functional pressure cooker (such as Instant Pot®). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

Prep time: 5 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 264.7
Fat: 11 g
Saturated fat: 6.8 g
Carbohydrates: 30.3 g
Sugars: 4 g
Dietary fiber: 3.7 g
Protein: 12 g
Cholesterol: 35.3 mg
Sodium: 589.6 mg
Pork Tamale Casserole


Ingredients:
tomato sauce, onion, garlic clove, chili powder, diced tomatoes, water, butter, sour cream, eggs, corn

Directions:
Preheat oven to 350 degrees.
For Filling:
Combine all filling ingredients in a large skillet.
Bring to boil.
Reduce to simmer. Simmer for 20 minutes.
For Topping:
Combine all topping ingredients, and mix well. Mixture will be slightly lumpy.
Assembly:
Pour filling into a large casserole dish. Smooth with the back of a spoon. Cover with topping mixture, again smoothing with spoon.
Bake uncovered for 45 minutes.