xiaoxl/recipe_data huggingface dataset:
Gumbo


Ingredients:
butter, butter, all-purpose flour, yellow onion, celery, green bell pepper, garlic clove, smoked sausage, bottled clam juice, dried parsley flakes, dried thyme leaves, dried basil leaves, black pepper, ground black pepper, bay leaves, gumbo file, okra, tomato with juice, green onion, cooked white rice

Directions:
Make a roux: In a large heavy saucepan, over low heat, melt 1/2 cup of the butter. Add the flour, and cook on low heat for about 30 to 45 minutes or until the roux is dark  brown. Brown does not mean burnt; if you burn the roux you have to throw it out and start over again. Remove about 1 tablespoon of the roux and set it aside.
In small saute pan, over low heat melt the remaining 1 tablespoon of butter, sweat the onion, celery, green pepper, and garlic until the vegetables are soft and the onions are translucent. Add the vegetables to the roux.
In the pan you used to sweat the vegetables, saute the smoked sausage until tender and add it to the vegetable and roux mixture.
Add the shrimp stock, clam juice, shrimp base, parsley,Cajun seasoning, thyme, basil, peppers, bay leaves, gumbo file, okra, and tomatoes, and stir to mix. Simmer on medium-low heat until thick, about 1 hour.(If you are using fozen okra, add 3 to 4 minutes cooking time.].
Before serving, remove the bay leaves and add the remaining roux. Cook for at least 5 minutes on low heat. Add the green onion and serve immediately, over the white rice if you like.
Air Fryer Breakfast Frittata
Category: breakfast-and-brunch
By bd.weld

Frittatas are easy to make using a cake pan that fits in the air fryer basket. Switch up the ingredients to suit your taste. If you are worried about the frittata sticking to the cake pan, line the bottom of the pan with parchment paper.

Ingredients:
¼ pound breakfast sausage, fully cooked and crumbled
4  eggs, lightly beaten
½ cup shredded Cheddar-Monterey Jack cheese blend
2 tablespoons red bell pepper, diced
1  green onion, chopped
1 pinch cayenne pepper  (Optional)
cooking spray

Directions:
Combine sausage, eggs, Cheddar-Monterey Jack cheese, bell pepper. onion, and cayenne in a bowl and mix to combine. Preheat the air fryer to 360 degrees F (180 degrees C). Spray a nonstick 6x2-inch cake pan with cooking spray. Place egg mixture in the prepared cake pan. Cook in the air fryer until frittata is set, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 379.8
Fat: 27.4 g
Saturated fat: 12.3 g
Carbohydrates: 2.9 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 31.2 g
Cholesterol: 443 mg
Sodium: 693.5 mg
Almond-Crusted Shrimp


Ingredients:
flour, fresh parsley, dried parsley, salt, black pepper, shrimp, lemon

Directions:
Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook.
Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden.
Use remaining oil as necessary.
Serve immediately, accompanied by lemon wedges, if desired.
Beaten Biscuits
Category: bread
By Kevin Ryan

This is the traditional biscuit of the ham-loving South. In days gone by, these were made by beating the dough until it blistered (about 15-30 minutes). It was then baked, and each biscuit sliced in half to receive a paper-thin slice of incredible salt cured ham. Today, you could use the food processor or a biscuit brake (usually nothing more than a converted washing wringer) to make the dough "snap."

Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
1 ½ tablespoons white sugar
¼ cup lard, chilled and cut into small pieces
⅓ cup light cream
2 tablespoons cold water  (Optional)

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Sift flour, salt, baking powder, and sugar together.  Use a fork to "cut" the lard into the flour until it looks like coarse meal.  Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream.  Mix well to form the dough into a ball, adding water if needed. Place the dough onto a tabletop, and knead slightly.  With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle.  Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes. Roll out the dough to about 1/4 inch thick.  Cut into 2 inch rounds, and prick the top a few times with the tines of a fork.  Place on greased baking sheets. Bake for 15 minutes, or until golden.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 2 dozen

Calories: 25.9
Fat: 2.9 g
Saturated fat: 1.3 g
Carbohydrates: 8.9 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Cholesterol: 4.2 mg
Sodium: 30.9 mg
Ww Peanut Butter Cookies With Chocolate Centers Points+ 2


Ingredients:
sugar, butter, chunky peanut butter, eggs, vanilla extract, table salt, baking soda, wheat flour

Directions:
Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
Place sugar, butter and peanut butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla; blend well with mixer.
Add salt, baking soda and flour to sugar mixture; beat until completely incorporated.
Drop batter by heaping teaspoons onto prepared cookie sheets and flatten with the back of a wooden spoon. Make sure to leave about 2 inches between each cookie. (Bake in several batches to prevent over-crowding if necessary.] Place a chocolate chip in center of each cookie.
Bake cookies until edges brown, about 10 to 11 minutes. Remove from oven and let cool on cookie sheet for 1 or 2 minutes; remove cookies to a wire rack and cool completely. Yields 1 cookie per serving.
Almond Butter and Jam Sandwich


Ingredients:
"almond butter"

Directions:
"Put together as you would any sandwich, tastes even better if made ahead of time and put in the fridge."
Italian Bread Wedges


Ingredients:
flour, instant yeast, warm water, sugar, salt, pepper, oregano, garlic powder, thyme, mozzarella cheese, parmesan cheese

Directions:
In medium bowl, mix water, oil, sugar, salt, flour and yeast., Let rise 30 minutes., Spread dough on greased cookie sheet., In small bowl, mix italian dressing with pepper, oregano, garlic and thyme., Spread this mix on top of dough., Sprinkle cheeses on top and bake at 400 degrees for 15-20 minutes.
Goof Balls


Ingredients:
"miniature marshmallow"

Directions:
Do not get the biscuits with butter- they fall apart., Spread the biscuits out a little., Place about 4 M&Ms and 3 or 4 marshmallows on to the dough., Form biscuits into a ball and drop into a fry pan with the oil., Fry until light golden brown.
Picnic Chicken Potato Salad


Ingredients:
hard-boiled eggs, barbecued chicken, red bell pepper, mayonnaise, vinegar, prepared yellow mustard, sugar, salt, black pepper, red onions, green onion, parsley flakes

Directions:
Mix mayo, vinegar, relish, mustard, sugar, salt, pepper and red onion together in a bowl.  Let stand while your potatoes and eggs are cooking.
While potatoes and eggs are still warm (it is essential to mix while warm so that the flavors develop properly], mix all potatoes,eggs, chicken, bell pepper and vegetables together with mayo mixture.
Mix gently, you don't want mashed potatoes, but just be gentle enough so that the ingredients are well incorporated together.
Adjust salt, pepper and sugar according to taste.
Can be served warm or cold, best when refrigerated overnight.
Lightly sprinkle paprika and parsley over before serving.
Kettle Corn in a Whirley Pop


Ingredients:
sugar, salt

Directions:
Note that this recipe's cooking method is for a gas stove.  You might have to monkey with the heat a bit on an electric one.
Add all ingredients to the Whirley pop, and pop, using, on average, a medium heat: alternate between a lower flame and a high one.  This is in order to send the heat to the outside edges, which is where the popper sends the popcorn!
Be sure to remove from the heat quickly when the popping slows.  Empty immediately into a big bowl, and stir around with a big spoon and/or your hands to break apart the kernals.  (Careful - it's hot!].
For an easier cleanup, put some water and a squirt of soap immediately into the popper to soak.
After it has cooled thoroughly, keep in an air-tight container to prevent sogginess.
Whirley Pop Notes:
I actually purchased mine because, try as I might, I just couldn’t make great Kettle Corn in a pot on top of the stove.  I tried a number of recipes.  They all came out tough, and never fully popped, and the sugar always burned.  And I am a pretty patient cook!  To make matters worse, the cleanup of burnt sugar on my stainless pots was a significant chore!
So, I bought a Whirley-pop.  With all the great reviews on-line, I knew I would come to love it.  I was right!  It makes great popcorn, all kinds!  Bonus is that you can use less oil than cooking in a pot, like only 2 teaspoons per 1/2 cup batch.
So, this recipe is for a Whirley Pop, as I haven't personally had any success in a regular pot. If you don't have one yet, and you make popcorn a lot, I highly recommend one!  Although they are mostly a "single-use" item, they are only about $23.  And, personally, I recommend this Kettle Corn recipe over the one in the book.
Lentil-Walnut Salad


Ingredients:
dried lentils, onion, cloves, vegetable broth, chicken broth, dried thyme, white wine vinegar, garlic, olive oil, walnut oil, green onion, walnut halves

Directions:
Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes].
In a large bowl, combine vinegar, garlic, green onions and oils.
When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot].
Season with salt and (lots] of black pepper; combine thoroughly, then cover and refrigerate overnight.
Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.
Pineapple Salsa


Ingredients:
fresh pineapple, red onion, cilantro, lime juice, salt, pepper

Directions:
Combine all of the ingredients listed for salsa in a container with a lid., Cover tightly and refrigerate for 1 day., Serve salsa at room temperature.
Five Cheese Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, swiss cheese, mozzarella cheese, ricotta cheese, parmesan cheese, egg, seasoning salt, black pepper, cheddar cheese, half-and-half cream, chicken broth

Directions:
Set oven to 400 degrees.
Grease an 8 x 8-inch square baking dish.
With a wooden mallet, flatten each chicken breast carefully.
In a small bowl, mix the ricotta, Parmesan cheese and egg.
Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
Place 2 tsp of the ricotta mixture in the center of each breast.
In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired].
Roll up the breasts tight and close with a toothpick.
Roll in breadcrumb mixture, and brown in frying pan.
Remove from the pan, and place in a prepared baking dish.
Bake for 20 minutes.
On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
Before serving the breasts, cover each breast with the cheese sauce.
Pressure Cooker Risotto With Peas


Ingredients:
butter, onion, arborio rice, short-grain rice, chicken broth, parmesan cheese, pepper

Directions:
In cooker, heat 2 tablespoons of butter over medium heat.   Saute onion for 4-5 minutes until soft.  Stir frequently so onion does not brown.   Add rice, and saute until light brown.  Add peas and chicken stock, stir well.   Close lid and bring to pressure.   Lower heat and cook for suggested time.  See times below.   Release pressure and open the lid.  Stir in additional one tablespoon of butter, Parmesan cheese and pepper.   Let sit until butter and cheese melts.  Stir thoroughly and serve.
Low- cook for 13 minutes.
High- cook for 7 minutes.
100-Calorie Ham and Cheese Individual Frittatas


Ingredients:
olive oil, ham steaks, red onions, eggs, sharp cheddar cheese, kosher salt, dried thyme leaves

Directions:
Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
Heat 1 teaspoon of the oil in a large nonstick skillet set over medium-high heat. Add the ham and cook until shrunken and somewhat dried, 2 to 3 minutes. Turn and cook another 2 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and the onions to the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the onions are translucent and very soft, 11 to 12 minutes.
Meanwhile, lightly beat the whole eggs and egg whites in a large bowl. Add all but 2 tablespoons of the cheese, the salt and thyme, and whisk until well blended. Stir in the ham and onions.
Scoop about 1/4 cup of the mixture at a time into the prepared muffin pan, and divide the remaining 2 tablespoons of cheese over the tops. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool slightly before removing from the pan. Serve warm or at room temperature.
Cook's Notes: You may substitute 6 strips of lean, center-cut bacon for the ham and still stay under 100 calories.
Sausage-Stuffed Mushrooms


Ingredients:
dried oregano, dried basil, parmesan cheese, Worcestershire sauce, garlic powder, cream cheese, olive oil, dry white wine

Directions:
SautÃ© sausage, oregano and basil in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes.
Using slotted spoon, transfer sausage mixture to large bowl and cool.
Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese.
Season filling with salt and pepper; mix in egg yolks.
Brush 15x10x2-inch glass baking dish with olive oil to coat.
Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese.
Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.].
Preheat oven to 350Â°F.
Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Cuban Picadillo


Ingredients:
ground beef, diced tomatoes, russet potato, onion, garlic, tomato paste, scallions, chili pepper, fresh parsley leaves, dried oregano, ground cumin, sugar, salt, fresh ground black pepper

Directions:
Heat the oil in a large saucepan and add the onion and garlic.
Cook over very low heat until the onions are almost tender, about 10 minutes.
Add the ground beef and brown, stirring constantly with a fork to break up the meat.
Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
Season to taste with salt and pepper.
Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
Use the tomato juice if you need more liquid.
Mix in the remaining parsley and scallions and season to taste with salt and pepper.
Serve with bread or rice.
Baked Crumbed Chicken.


Ingredients:
chicken pieces, flour, sesame seeds, paprika, cayenne, chili powder, baking powder, egg, milk, garlic cloves, salt, butter, margarine

Directions:
Pre heat oven to 220 degrees celcius.
Wash and pat chicken dry. Combine flour, sesame seeds, paprika, per peri and baking powder in a clear plastic bag.
Beat eggs and milk in a bowl.
Pound garlic and salt in a pestle and mortar till fine.
Rub this mixture all over chicken pieces.
Dip chicken  pieces in egg mixture and then shake them in plastic bag to coat them evenly with the flour mixture.
Arrange chicken pieces in an oven proof baking dish, skin side up.
Pour melted butter margarine and butter evenly over chicken pieces and bake in oven for 40min- 1 hour or until evenly browned and chicken is done.
Mike’s Maine Crab Cakes


Ingredients:
fresh crabmeat, fresh corn, frozen corn, red bell pepper, celery, yellow onion, mayonnaise, dry mustard, salt, fresh ground black pepper, egg, unsalted butter

Directions:
In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
Gently fold in the beaten egg and 1 ½ cups of the cracker crumbs, taking care not to overwork the mixture.
Place remaining 1 cup crumbs on plate or shallow bowl.
Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
Serve.
Hungarian Goulash under Pressure


Ingredients:
salt pork, unsalted butter, beef, onions, green bell peppers, dry white wine, tomato paste, Hungarian paprika, sour cream, caraway seeds

Directions:
Dice the salt pork.
Melt the butter in the pressure cooker.
Add the salt pork and cook until brown and crisp.
Add the beef and brown lightly on all sides.
Meanwhile, peel the onions and cut them into wedges.
Peel the potoes and cut in half.
Cut the green peppers into 1" squares.
Add the onions, potatoes, and green peppers to the pan.
Stir together the wine, tomato paste, paprika and salt and pepper to taste and add to the pressure cooker.
Cover pressure cooker and bring up to full pressure.
Reduce heat to stabilize pressure and cook for 12 minutes.
Release pressure.
Stir in the sour cream and caraway.
Serve hot topped with additional sour cream, if desired.
This goulash can be made in advance and refrigerated or frozen.
Heavenly Earth Burger


Ingredients:
brown rice, onion, sunflower seeds, carrot, fresh parsley, soy sauce, dried thyme, egg, garbanzo beans, chickpeas, canola oil, lettuce leaves, tomatoes, onions

Directions:
In a large bowl, combine the first 8 ingredients.
In a food processor combine the egg, egg white and garbanzo beans; cover and process until smooth.
Stir into rice mixture.
Shape into 6 patties.
In a nonstick skillet coated with nonstick cooking spray, cook patties in oil 5-6 minutes on each side or until crisp.
Serve on buns with lettuce, tomato, and onion.
Almond Pastry


Ingredients:
cream cheese, egg, sugar

Directions:
Preheat oven to 350.
Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
(4 rectangles fit across the short way.] Press or stretch lightly to fit, and pinch perforations together to seal.
Mix cream cheese, egg yolk, almond extract and sugar.
Spread over 1st layer.
Unroll 2nd package of crescent rolls and stretch to fit over the top.
Slightly beat egg white and brush on top layer of crescent rolls.
Sprinkle with additional sugar, then sliced almonds.
Bake 20-25 minutes, till golden brown.
Cool completely before cutting.
Victorian Lavender Cookies With Rose Water Icing


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, powdered sugar, water, rose water

Directions:
Preheat oven to 375 degrees.
Cream together the butter and sugar. Add the eggs, lavender, flour, baking powder and salt.
Drop by teaspoons onto an ungreased cookie sheet. Bake for about 10 minutes.
While the cookies bake, prepare the icing by mixing the powdered sugar with water and rose water. Drizzle over the cookies after they have cooled.
Carrot Cookies


Ingredients:
shortening, brown sugar, white sugar, egg, carrot, flour, baking powder, salt, vanilla, nutmeg, ground cardamom, coconut

Directions:
Cream shortening, sugars, add egg and mashed carrots., Sift dry ingredients and add to carrot mixture., Add vanilla, spices, and coconut., Drop on lightly greased cookie sheet.     Bake  375 F, 12 to 15 minute.
Sneaky Tomato Sauce


Ingredients:
olive oil, onion, leek, celery, zucchini, red capsicum, canned whole tomatoes

Directions:
Heat oil over medium heat, add onion, leek, celery, zucchini and capsicum, cook covered for 10 mins or until softened, stirring occasionally.
Add the pumpkin and cook, uncovered, for 5 mins or until soft, mushy & mixed in with other vegetables.
Add the tomatoes, season with salt & pepper and bring to the boil.
Simmer over low heat for 25-30 mins, stirring occasionally, thern remove from heat & puree until smooth.
Add salt & pepper to taste and a little water if necessary.
Carne Asada Enchiladas
Category: world-cuisine
By Joey Joan

This recipe takes time but is pretty easy to put together and serve. A dish full of flavor, color, and texture and as close to Mexican as I know how to get. I served this family-style, letting everyone choose their own toppings of Greek yogurt, chipotle sauce, and guacamole. Refried beans and a fresh-from-the-garden tossed salad makes this one delicious and complete meal.

Ingredients:
2 pounds beef chuck steaks
chili powder
¼ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon garlic powder
salt to taste
¼ teaspoon ground black pepper
2 ½ tablespoons vegetable oil, divided
4  green onions, chopped, divided
4 cloves garlic, peeled
½ cup tequila
¼ cup lime juice
¼ cup lemon juice
¼ cup orange juice
1 tablespoon grated fresh ginger
1  kiwi, peeled
3 tablespoons chipotle cooking sauce (such as Herdez®)
6 (8 inch) flour tortillas
1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®)
1 (12 ounce) package shredded mozzarella cheese
2 tablespoons chopped fresh chives

Directions:
Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker. Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet. Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker. Cook on Low until steaks are fork-tender, 6 to 8 hours. Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions. Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce. Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top. Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

Prep time: 45 mins
Cook time: 6 hrs 48 mins
Total time: 7 hrs 33 mins
Yields: 8 servings

Calories: 514.5
Fat: 26.9 g
Saturated fat: 10.7 g
Carbohydrates: 30.9 g
Sugars: 3.5 g
Dietary fiber: 1.9 g
Protein: 28.8 g
Cholesterol: 78.7 mg
Sodium: 631.5 mg