xiaoxl/recipe_data huggingface dataset:
Good Enough for Company Cheeseburger Pizza Loaf


Ingredients:
lean ground beef, onion, mushroom stems and pieces, flour, paprika, oregano, black pepper, black olives, cheddar cheese, milk, sesame seeds, cheddar cheese, dry mustard, Worcestershire sauce

Directions:
Preheat oven to 400 degrees.
Prepare the dough per package directions.
Combine pizza sauce, ground beef, onion, mushrooms, flour, pepper flakes, paprika, oregano, and pepper in a large skillet or saucepot; cook over medium heat for 15 minutes.  Remove from heat and stir in olives.  Cool for 10 minutes.
Place dough on a greased cookie sheet and stretch to a 14x11-inch rectangle.  Place the meat  mixture down center third of dough to within 2 inches of the ends.  Sprinkle with cheddar cheese.  Make cuts 2 inches apart, on each side of rectangle just to edge of filling.
Fold ends over filling.  Then fold strips over filling alternating sides crossing in center.  Brush with milk and sprinkle with sesame seeds.
Bake for 15-20 minutes or until golden brown.
Serve as is or with the sauce.
To make the sauce: Combine all ingredients in a small saucepan and cook on low heat until cheese is melted and mixture is smooth.
Yogurt Baked Chicken


Ingredients:
boneless skinless chicken breast, garlic cloves, fresh ginger, red pepper flakes, ground cumin, paprika, turmeric, fresh rosemary, green onions, lemon juice, plain low-fat yogurt

Directions:
Place chicken breasts into a baking dish in a sigle layer.
In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
For best results, cover and chill for a few hours to allow flavors to blend.
Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.
Coffee Lover's Shake (Light)


Ingredients:
coffee, soymilk lite, banana, artificial sweetener

Directions:
freeze coffee in ice cube tray.
mix frozen coffee and remaining ingredients.
(I added a tiny bit of water to make a bigger serving].
enjoy.
Honey-Lime Cole Slaw


Ingredients:
olive oil, honey, lime, juice of, red cabbage, onion

Directions:
In a small bowl, stir together the first 3 ingredients until well bleded., In a separate bowl, combine the last 3 ingredients., Add the honey-lime dressing to cabbage mixture and toss until evenly coated., Chill before serving, if desired.
Mixed Whole-Grain Breakfast (W/Gluten Free Option)


Ingredients:
water, buckwheat groats, rolled oats, quinoa, red apple, raisins, dates, ground cinnamon, ground cardamom, salt, flax seeds, milk, yogurt, honey

Directions:
If using quinoa, rinse with the other grains.
Bring water to a boil in a small pot.
Add rinsed buckwheat and millet, plus oats (or quinoa], apple, almonds, raisins or dates, cinnamon, cardamom, and salt. Stir.
When simmering, cover and reduce heat to low.
Cook 15 minutes, then turn off heat and let the pot sit, covered, for another 5 minutes.
Stir in flaxseed and serve, topped with milk or yogurt, if desired.
Cheesy Mashed Carrots


Ingredients:
carrots, butter, milk, onion, sharp cheddar cheese, salt, pepper, garlic powder, thyme, tarragon, parsley, butter

Directions:
Preheat oven to 350°.  Lightly spray a 2-qt or larger baking dish with nonstick cooking spray.
Place carrot slices in a large pot and just cover with salted water.  Bring to a boil and cook carrots until tender; about 10 minutes.
Drain carrots and place them in a large bowl.  Add butter and milk and mash with a potato masher.  Add onion, cheese, salt, pepper, garlic powder, thyme and parsley and mash together to desired smoothness.
Place into prepared baking dish.
In a small bowl, combine 1 tbsp melted butter with the breadcrumbs; sprinkle over mashed carrot mixture.
Bake, uncovered, at 350° for 30 - 40 minutes or until bubbly.
Blueberry Fool


Ingredients:
blueberries, water, maple syrup, brown sugar, mint, granulated sugar, salt, blueberries, mint

Directions:
In a medium saucepan, combine blueberries,water, maple syrup and herbs.
Bring to a simmer over high heat, stirring constantly until the liquid has thickened and berries have popped, about 3-5 minutes.
Remove from heat and transfer into a heat-proof bowl or measuring cup and purée using an immersion blender. You can also transfer into a standing blender and purée until smooth.
Refrigerate until completely chilled.
Make Berry Cream.
Whip cream, sugar and salt in a standing mixer or large bowl until stiff peaks form and it starts to look a little lumpy (this is generally considered "over-whipped"].
Pour in 1/2 cup of chilled bb syrup (reserve remainder for the assembly], and whip on high to incorporate.
Using a rubber spatula, scrape down the bowl, then whisk one more time to assure that streaks don't remain.
Assemble.
Distribute the remaining berries between 4 serving bowls or glasses.
Dollop the berry cream over top of each, and drizzle with remaining berry syrup. Finish with an herb garnish. Serve cold.
Note: the syrup can be refrigerated in an airtight container for a week, and the berry cream can be made and refrigerated for up to 24 hours. You can assemble the fools ahead of time in the serving vessels minus the syrup and garnish, covered in plastic wrap and refrigerated for up to 24 hours.
Ultimate Instant Garlic Toast


Ingredients:
garlic, butter, salt

Directions:
Using your pop-up toaster, toast the slice of bread until it starts to brown.
Firmly grasp the garlic clove, and rub it across the toasted bread.
Continue rubbing until the entire clove of garlic has been rubbed into the toast.
Butter the toast lightly- or heavily- your choice.
Sprinkle with a teensy weensy pinch of salt, if desired.
Bleu Cheese Pate


Ingredients:
blue cheese, unsalted butter, port wine, mayonnaise, fresh ground pepper, pecan halves

Directions:
Process the cheese, butter and port until smooth., Mix in the mayonnaise and black pepper., Spoon into 4 individual ramekins and press a pecan half on top of each., Cover and chill until needed.
Cranberry-Orange Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, sugar, baking powder, salt, fresh cranberries, frozen cranberries, orange, zest of, egg

Directions:
In a large bowl, combine the flours, 1/3 cup of the sugar, baking powder, and salt.
Stir in the cranberries to lightly coat with the flour.
Combine the orange peel, orange juice, oil, and egg.
Add to flour mixture all at once.
Stir quickly until flour mixture is just moistened but has a lumpy appearance.
Spoon batter into 12 paper-lined 2-1/2 X 1-1/4-inch muffin cups, filling about three-quarters full.
Sprinkle the tops with the remaining 1 tablespoon of sugar.
Bake at 400 degrees for 25 to 30 minutes.
Ham & Swiss Casserole


Ingredients:
ham, swiss cheese, sour cream, green pepper, onion

Directions:
In a greased 13x9 dish, layer 1/3 of noodles, ham and swiss.
In a bowl, combine the soup, peppers, onions and sour cream and spread on the layer in the casserole dish.
Repeat layers.
Top with bread crumbs or extra cheese, if desired.
Bake at 350 degrees 45 minutes.
Chili Bacon Wrapped Shrimp


Ingredients:
lemon, chili sauce, bacon, prosciutto

Directions:
Pre-cook bacon on one side on baking sheet at 325 degree F. for 5 minutes then drain on paper towels (No need to pre-cook prosciutto]. Wrap each peeled and deveined shrimp with half slice of bacon or prosciutto by working from head to tail. Secure in place with picks or skewer. Generously coat each shrimp with chili sauce. Grill on high for 3 minutes per side until shrimp is pink and curled, and bacon is crisp. Re-Coat shrimp as desired and serve with lemon wedges.
Optional: Bake in advance! Preheat oven to 425 degrees F. Place shrimp on baking sheet. Bake 10 to 14 minutes, turning once. Wrap in foil to transport, don't lose the juice, it's the best part!
Dried Cherry Bread
Category: bread
By EMERALDCITYJEWEL

I was looking for a muffin or quick bread recipe that called for yogurt but all were a bit too wholesome for me so I dreamed up this dried cherry bread. But at least I kept the oats! I am sure this batter could be used to make muffins too. A streusel topping or powdered sugar glaze would be extra naughty and extra good too but I didn't want to be too naughty.

Ingredients:
½ cup dried cherries
2  eggs
¾ cup white sugar
½ cup vegetable oil
¼ cup melted butter, cooled
¼ cup buttermilk
1 (6 ounce) container cherry vanilla-flavored yogurt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup instant oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup white chocolate baking chips, lightly dusted with flour

Directions:
Pour boiling water over dried cherries in a bowl and let sit to plump up for 15 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Beat eggs lightly in a bowl. Add sugar, oil, butter, buttermilk, yogurt, and vanilla extract. Whisk well. Combine flour, oatmeal, baking powder, baking soda, and salt in a separate, larger bowl. Whisk well. Add egg mixture, white chocolate chips, and cherries. Stir just until combined. Don't overmix. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, checking at 35 minutes to account for different ovens. If bread begins to brown too much, lightly cover the top with aluminum foil. Let set for 5 to 10 minutes in the pan before inverting loaf onto a wire rack to cool completely.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 1 loaf of bread

Calories: 376.2
Fat: 19.8 g
Saturated fat: 7.5 g
Carbohydrates: 44.1 g
Sugars: 26.2 g
Dietary fiber: 1.6 g
Protein: 5.8 g
Cholesterol: 45.3 mg
Sodium: 277.8 mg
Easy Banana Nut Pancakes
Category: breakfast-and-brunch
By CoOkInGnUt

This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.

Ingredients:
1 cup all-purpose flour
¼ cup finely chopped walnuts
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup almond milk
2 small overripe bananas, mashed
1 ½ tablespoons butter, melted
½ teaspoon vanilla extract
1  egg

Directions:
Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center. Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined. Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Yields: 6 to 8 pancakes

Calories: 427.1
Fat: 15.5 g
Saturated fat: 5 g
Carbohydrates: 65.5 g
Sugars: 24 g
Dietary fiber: 4.2 g
Protein: 9.1 g
Cholesterol: 77.3 mg
Sodium: 1052.4 mg
Montreal Garlic Smashed Potatoes


Ingredients:
baby red potatoes, parmesan cheese, garlic powder, milk, butter, sour cream

Directions:
Cover potatoes with water and bring to a boil.
Reduce heat to medium and cook for about 20 minutes or until potatoes are tender.
Drain potatoes and return to saucepan and reduce heat to low.
Add parmesan cheese, steak seasoning and garlic powder.
Mash potatoes with a fork or potato masher.
Gradually add milk, butter and sour cream until all ingredients are combined.
Serve immediately or spoon into a lightly buttered 1 1/2 quart baking dish.
Cover and keep warm in a 250° oven until ready to serve.
Smoked Turkey And Corn Chowder


Ingredients:
onion, celery, potato, chicken broth, green chili, corn

Directions:
Place all ingredients (except cream] in a soup pot.
Slowly bring to a boil.
Reduce the heat and simmer until the vegetables are soft (about 1 hour].
Whisk in the cream and simmer for 20 minutes longer.
Serve warm.
Caramel Apple Bars


Ingredients:
brown sugar, butter, margarine, shortening, all-purpose flour, quick-cooking oats, salt, baking soda, tart apples, all-purpose flour

Directions:
Heat oven to 400ºF.
Mix brown sugar, butter and shortening in large bowl.
Stir in 1¾ cups flour, the oats, salt and baking soda.
Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
Toss apples and 3 tablespoons flour; spread over mixture in pan.
Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples.
Sprinkle with reserved oat mixture; press lightly.
Bake 25 to 30 minutes or until topping is golden brown and apples are tender.
For 36 bars, cut into 6 rows by 6 rows while warm.
Store covered in refrigerator.
Turkish Delight Syllabub


Ingredients:
orange, juice of, caster sugar, rose water, icing sugar

Directions:
Place the orange juice and sugar in a bowl and leave for 2 hours.
Stir to dissolve the sugar- there will probably still be a small amount left on the bottom, but don't worry about this.
Add a little of the wine to the cream in a bowl and whip until it just starts to form a trail.
Gradually whisk in the remaining wine.
Then whisk in the orange juice whisking well with each addition until the mixture thickens (If the wine and orange juice are added too quickly, the mixture will curdle].
Finally whisk in the rosewater and a couple of drops of food colouring.
Toss the mini turkish delight cubes in a little icing sugar, so that they will not stick together.
Serve in individual bowls, sprinking the mini turkish delight cubes on top to decorate.
Pork Steaks With Squashed Quinoa


Ingredients:
"olive oil"

Directions:
Cut the pork into 1-inch thick slices at an angle to form 8 “steak” medallions. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add the oil, then add the pork in a single layer. Cook, turning once, until browned and no longer pink in the center, about 8 minutes. Transfer to a plate and drizzle with the steak sauce.
To the hot skillet, add the quinoa blend, squash, and 1/4 cup water. Reduce the heat to medium and cook, stirring and scraping the browned bits from the pan, until heated through, about 5 minutes. Divide among serving plates and top with the pork steaks and its sauce.
Not Your Average Salsa


Ingredients:
Rotel tomatoes & chilies, white corn, black-eyed peas, red bell pepper, green bell pepper, green onions

Directions:
Mix everything together., Refrigerate 4-6 hours to allow flavors to blend., Serve with Corn Chip Scoops.
Creamy Apple Blueberry Pie
Category: desserts
By Megan Karlowsky

This is a wonderful pie I have created out of a few other recipes.  It is a nice blend of fruit and cream with a crispy top.

Ingredients:
3 cups sliced apples
1 cup blueberries
1 (9 inch) unbaked deep dish pie crust
¼ cup all-purpose flour
½ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon, or more to taste
1 cup plain yogurt
1  egg
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup chopped pecans
½ cup rolled oats
¼ cup brown sugar
½ cup butter

Directions:
Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust. Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries. Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside. Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 1 9-inch pie

Calories: 464.3
Fat: 25.6 g
Saturated fat: 10.7 g
Carbohydrates: 54.5 g
Sugars: 28.9 g
Dietary fiber: 3.2 g
Protein: 6.3 g
Cholesterol: 55.6 mg
Sodium: 334.9 mg
Chicken Mushroom Broccoli Casserole


Ingredients:
flour, chicken thighs, chicken drumsticks, butter, sour cream, ricotta cheese, broccoli florets, soymilk

Directions:
Preheat oven to 375 degrees.
Mix flour with 1 T of the ranch dressing mix in a plastic bag.
Shake chicken pieces in mixture.
Melt butter and fry chicken pieces for a few minutes until brown.
Mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl.
Put chicken into a large casserole dish (approximately 12"x15" or larger].
Pour the mixed ingredients over the chicken.
Bake for 35 minutes or until chicken is cooked through.
Marinated Brined Pork Chops
Category: main-dish
By Don M.

This is a recipe for pork loin chops brined in a salt-and-sugar spice marinade. Enhances the flavor, moisture, and tenderness of your chops. I serve these moist and tender chops with chunky applesauce and mashed potatoes for a tasty and easy weekday meal.

Ingredients:
1 cup water
½ cup salt
½ cup white sugar
1 tablespoon dried sage
1 tablespoon garlic powder
10 cups cold water
2 ½ pounds pork loin chops
2 tablespoons olive oil, or as needed, divided

Directions:
Bring 1 cup water to a boil in a saucepan. Add salt, sugar, sage, and garlic powder. Remove from heat and stir until mostly dissolved. Add cold water to cool the brining mixture. Place pork chops in a plastic freezer bag or other airtight container. Add brining liquid, close tightly, and refrigerate for 6 hours. Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with about 1 1/2 tablespoons olive oil. Drain pork chops, discarding brine. Place chops in the prepared dish and brush lightly with remaining olive oil. Bake in the preheated oven until chops are no longer pink in the center and juice is clear, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 6 hrs 55 mins
Yields: 8 pork chops

Calories: 207.4
Fat: 8.7 g
Saturated fat: 2.4 g
Carbohydrates: 13.4 g
Sugars: 12.7 g
Dietary fiber: 0.2 g
Protein: 18.2 g
Cholesterol: 45.2 mg
Sodium: 5874.1 mg
Bed and Breakfast Buckwheat Waffles


Ingredients:
buckwheat flour, flour, baking powder, baking soda, salt, sugar, eggs, buttermilk, butter

Directions:
Pre heat waffle iron., Combine all dry ingredients in a large bowl., Beat eggs, buttermilk, and butter till well combined., Add to the dry ingredients just till blended., Cook in a pan sprayed waffle iron till crisp and brown., Serve w/ warm maple syrup and fresh strawberries.
Dave-Bob Style Mac-N-Cheese


Ingredients:
milk, American cheese, butter, flour, pepper

Directions:
Cook pasta till al dente. Drain and set aside. In a pan slowly heat 1 cup milk, cheese, pepper and butter. In a small mixing bowl whisk remaining 1/2 cup milk with flour. Stir flour mixture into cheese mixture. Stir constantly until mixture thickens.
Pour over pasta, stir and serve!
Note: Not sure if all pasta machines make the same amout per batch but Dave uses 1/2 batch for this. It equals to about 3/4 lb fresh pasta.
Crazy Good Caramel Squares


Ingredients:
butter, brown sugar, flour, brown sugar, vanilla, salt, walnuts, pecans

Directions:
For crust: cream butter., Add brown sugar., Add beaten egg yolks and beat well., Add flour and combine thoroughly., Spread mixture in bottom of greased 8" square pan., For topping: beat 2 egg whites until stiff., Blend in lightly packed brown sugar., Add vanilla, salt and fold in nuts., Spread over crust., Bake in preheated 350 degree oven for 30 min.
Raspberry Swirl Cake


Ingredients:
butter, butter, sugar, flour, baking powder, salt, milk, vanilla, confectioners' sugar, butter, vanilla extract, milk

Directions:
Preheat oven to 350 degrees.
In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
Sift the flour, baking powder and salt together.
Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients]; add the vanilla.
In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
Heat jelly until melted; cool slightly.
Remove 1 c of batter and add jelly; mix well.
Add enough food coloring to make the batter pink.
Pour the white batter into a greased and floured Bundt pan.
Pour jelly batter on top.
Swirl the raspberry mixture into the cake.
Bake at 350 degrees for 45-50 minutes or until the cake tests done.
Turn out on a wire rack to cool completely.
To make the glaze, combine the confectioners sugar, butter and vanilla extract.
Add in enough milk to produce a slightly runny consistency.
Pour the glaze over the cake and drizzle with sieved raspberry jam.
Mario Batali's Fettuccine Bolognese


Ingredients:
extra virgin olive oil, onions, celery, garlic cloves, ground pork, pancetta, bacon, whole tomatoes, reduced-sodium chicken broth, fresh thyme, dried thyme, fettuccine, parmesan cheese

Directions:
heat oil in heavy large pot over medium heat.
Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
Season to taste with salt and pepper.
Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
Drain.
Add fettuccine to pot with ragu and toss to blend.
Transfer to large bowl.
Sprinkle with 1/2 cup Parmesan.
Serve, passing remaining Parmesan seperately.
California Pizza Kitchen BBQ Chicken Pizza


Ingredients:
barbecue sauce, smoked gouda cheese, mozzarella cheese, red onion, fresh cilantro

Directions:
Position an oven rack in the lowest position and place a pizza stone on it. Preheat the oven to its highest setting, 500°F or higher, for 30 minutes to 1 hour.
While the oven is preheating, allow the dough to come to room temperature on the counter. Toss the chicken with 2 tablespoons of the barbecue sauce and set aside.
Cut a piece of parchment to fit your pizza stone and place the dough on it. Use your fingers to gently press and stretch the dough into a large circle. Spread with the remaining barbecue sauce, then scatter the chicken on top. Sprinkle the pizza with the Gouda and mozzarella cheese, then top with the onion.
Carefully transfer the parchment with pizza onto the pizza stone. Bake for 10 to 12 minutes, until crust is browned and cheese is bubbly. Sprinkle the cilantro on top just before serving.