xiaoxl/recipe_data huggingface dataset:
Laundry Soap Inexpensive


Ingredients:
water, water, water

Directions:
Grate soap in food processor or use a cheese grater.
Melt soap in 4 cups of water on the stove on medium heat.Do not boil.
Add borax and washing soda.
Stir until dissolved.
Add fragrance.
Pour mixture into a 3-5 gallon bucket or big anamel pot and add the rest of the water. Stir.
Let it set overnight and it will gel.
Pour into empty detergent bottles or store in covered bucket.
Shake or stir before using. Use 1/4 cup per normal load of laundry. Use 1/2-1 cup for mens work clothes or socks.
Once you have the ingredients, one box of Borax will make about 38 gallons of Laundry soap, each bar of Zote will make 14 gallons, and a 4 lb bottle of sodium carbonate makes 32 gallons. It cost me $14.72 to begin with [including 5 bars of Zote]. Because of the amount that each ingredient is sold in, I can make atleast 32 gallons of laundry soap which means 2048 loads of laundry for $14.72. Thats about 4 years worth for my family of 5 people.
(My Way of ) Steamed Cabbage


Ingredients:
head of cabbage, onion, fresh mushrooms, margarine, bacon grease, black pepper, salt, seasoning salt, cayenne pepper

Directions:
In a large frying pan on medium heat, spray pan with Pam.
Add bacon grease, turn heat down.
Add butter and  sauté onion and mushrooms in grease. (this will caramelize].
Add rest of seasonings (pepper, beau monde, salt or accent and cayenne pepper opt.].
Add shredded cabbage, stir well to blend seasoning.
Cover with lid and steam on low for 20 minutes or until tender.
Divine Cherry Chocolate Ice Cream
Category: desserts
By Shannon :) 

Deliciously creamy homemade ice cream is combined with chocolate chunks and maraschino cherries. Though not an exact replica of an ice cream flavor that you may have seen in the store, this frozen dessert is sinfully rich!

Ingredients:
3 cups heavy cream
3 cups whole milk
1 cup white sugar
1 (10 ounce) jar maraschino cherries, with juice
8  egg yolks
2 teaspoons almond extract
12 ounces bittersweet chocolate, chopped

Directions:
Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups. Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours. Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

Prep time: 5 mins
Cook time: 16 mins
Total time: 8 hrs 21 mins
Yields: 2 quarts

Calories: 390.7
Fat: 26.7 g
Saturated fat: 16 g
Carbohydrates: 33.3 g
Sugars: 24.2 g
Dietary fiber: 1.8 g
Protein: 5.2 g
Cholesterol: 168.1 mg
Sodium: 41 mg
Gluten Free Strawberry Cake


Ingredients:
sugar, eggs, strawberry gelatin, strawberries with sugar, baking powder, xanthan gum, vanilla, salt

Directions:
In a large mixing bowl, combine all ingredients.  Mix with an electric mixer on medium speed for 2 minutes.
Pour into two greased 9-inch pans.  Bake at 350 degrees for 35 minutes, or until toothpick inserted in the middle comes out clean (40 minutes for a 9x13 pan; 20 minutes for cupcakes].
Blueberry Muffins (Gluten, Dairy and Egg Free)


Ingredients:
potato starch, baking powder, baking soda, xanthan gum, salt, sugar, vegan egg replacer powder, water, silken tofu, soymilk, vanilla extract, lemon, zest of, lemon juice, blueberries

Directions:
Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
Beat egg replacer with water until fluffy.
Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
Add to dry ingredients and mix.
Stir in blueberries.
Spoon into greased muffin pans.
Bake for 30-35 minutes at 180ºC (350ºF].
Rumaki Polynesian


Ingredients:
bacon, water chestnuts, ketchup, Worcestershire sauce, soy sauce, sugar

Directions:
Cut the bacon slices into halves.
Wrap the water chestnuts with the bacon pieces; secure with wooden picks.
Place in a shallow 9x13 inch baking dish.
Bake at 350 degrees for 30 minutes; drain.
Combine the ketchup, Worcestershire sauce, soy sauce, hot sauce and sugar in a bowl; mix well.
Pour over the water chestnuts.
Bake for 30 minutes longer.
Mandarin Yoghurt Crunch


Ingredients:
low-fat plain yogurt, mandarin segments, banana, honey, rolled oats, ground cinnamon, honey

Directions:
Combine yoghurt, mandarins, banana & honey in a bowl.
To make topping: Stir oats in a pan over heat until lightly toasted: cool, combine with cinnamon & honey.
Serve yoghurt sprinkled with topping.
Keto Cheeseburger Casserole
Category: uncategorized
By Yoly

Reminiscent of a cheeseburger without the bun. Fits perfectly into the keto diet. Made with ingredients you mostly likely have.

Ingredients:
1 teaspoon butter, or as needed
1 pound ground beef
½ cup diced onion
2 cloves garlic cloves, pressed
salt and freshly ground black pepper to taste
1 cup shredded sharp Cheddar cheese, divided
2 tablespoons ketchup
2 tablespoons mayonnaise
2 tablespoons diced dill pickles
½ tablespoon mustard

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with butter. Cook ground beef and onion in a large, nonstick skillet over medium heat until beef is browned and onions are soft and translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Stir in 1/2 cup Cheddar cheese until well combined. Remove from heat. Add ketchup, mayonnaise, pickles, and mustard. Transfer mixture to buttered baking dish and top with remaining 1/2 cup Cheddar cheese. Bake in the preheated oven until cheese is melted, 7 to 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 431.8
Fat: 33.6 g
Saturated fat: 14.4 g
Carbohydrates: 5.2 g
Sugars: 2.9 g
Dietary fiber: 0.5 g
Protein: 26.4 g
Cholesterol: 104.6 mg
Sodium: 451.8 mg
Gjelle Me Zarzavata (Albanian Casserole)


Ingredients:
olive oil, top round beef, potatoes, chopped tomatoes, carrots, celery, onion, green bell pepper, garlic cloves, parsley, salt, black pepper, chicken broth

Directions:
Preheat oven to 375°F.
Heat 3 tablespoons oil in a large skillet.
Add meat and brown on all sides.  Remove and set aside.
Place potatoes in a greased baking dish large enough to hold all ingredients.
Spread meat over potatoes.
Combine tomatoes, carrots, celery, onion, pepper, garlic, parsley, salt and pepper.
Spread mixture over meat.
Pour in broth.
Cover and bake for 45 minutes.
Uncover, pour remaining oil over top, and bake 20 minutes more.
Hold the Mayo Tuna Salad Sandwich


Ingredients:
tuna in olive oil, red wine vinegar, extra virgin olive oil, lemon peel, fresh lemon juice, capers, red onions, kalamata olives, parsley, salt, fresh ground black pepper, avocado, tomatoes

Directions:
In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend].
Make sandwich—place bread slices on work surface and drizzle lightly with olive oil.
Layer the tuna salad on 4 slices, followed by avocado and tomato.
Top with remaining bread, oil side down.
Springtime Chicken Salad


Ingredients:
boneless skinless chicken breast, lemon juice, fresh asparagus, iceberg lettuce, lemon slice, lemon juice, lemon juice, garlic, oregano, basil, salt, pepper, lemon slice

Directions:
Cover the boneless chicken breasts with 1/4 c lemon juice and water or broth to cover in a 9-in skillet.
Place over medium heat and bring to a boil slowly.
Reduce heat and simmer for one minute.
Remove from heat, cover, and let stand 20 minutes.
Remove chicken, pat dry, & shred.
Snap off asparagus stalks at the point of tenderness.
Partially fill a large skillet with water and bring to boil.
Add asparagus; cover and heat until water comes back to a boil.
Uncover and boil slowly for 4-5 minutes until spears bend a little when lifted.
Drain and cool.
With a knife, shred half of the lettuce and place in a large salad bowl.
Combine the dressing ingredients and shake until blended.
Drizzle half of the dressing over the lettuce.
Slice the asparagus into 2-in diagonal pieces and combine with the lettuce.
Drizzle with remaining dressing and garnish with lemon slices.
Serve, sprinkled with almonds.
Spicy Broccoli


Ingredients:
fresh broccoli, olive oil, crushed red pepper flakes, garlic

Directions:
Simmer broccoli covered in inch of water for 5 minutes, until tender., Drain broccoli and return skillet to heat., Heat skillet over high heat., Add oil, crushed pepper, and garlic., Turn broccoli in hot spicy oil and season with salt.
One Minute Chocolate Icing
Category: desserts
By Sandy

This is a boiled fudge-like icing

Ingredients:
1 cup white sugar
½ cup unsweetened cocoa powder
¼ cup milk
¼ cup butter
1 teaspoon vanilla extract

Directions:
In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla.  Bring to a rolling boil, stirring constantly, and cook for 1 minute.  Remove from heat.  Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency.  Spread onto completely cooled cake.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 cups

Calories: 110.2
Fat: 4.4 g
Saturated fat: 2.8 g
Carbohydrates: 18.9 g
Sugars: 17 g
Dietary fiber: 1.2 g
Protein: 0.9 g
Cholesterol: 10.6 mg
Sodium: 30.1 mg
Spiced Turnips (Shalgam Masala)
Category: side-dish
By Kathleen Woods Rubino

I love turnips. This Northern Indian dish is great way to spice up traditional mashed turnips. This dish is great garnished with fresh cilantro or parsley and served with basmati rice, or with naan bread. The amount of chiles you use really controls the heat factor in this dish.

Ingredients:
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon ginger-garlic paste
2  small green chile peppers, seeded and chopped
2  tomatoes, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt to taste
2 cups peeled and cubed turnips
⅔ cup hot water
1 teaspoon brown sugar

Directions:
Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

Prep time: 20 mins
Cook time: 36 mins
Total time: 56 mins
Yields: 4 servings

Calories: 126.4
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 14 g
Sugars: 8 g
Dietary fiber: 3.3 g
Protein: 2.2 g
Sodium: 133.7 mg
Oozy (Palestinian, Middle Eastern)


Ingredients:
chicken, onion, cumin, cardamom powder, turmeric powder, carrots, ground beef, long grain rice, pine nuts, parsley, salt, lemon, salt

Directions:
Place the cut up chicken in a pot along with enough chicken stock to cover the chicken. Add just a dash of salt. Skim the top of the stock and remove the froth as it forms.  Once all the froth is gone, add the diced onion and let boil for about ten minutes.
Add the Arabic seven spice to the stock, along with the cumin and tumeric powder.  Let boil for another 5 minutes, then add the peas and carrots.  Let boil for another 15-20 minutes, or until the chicken is cooked.
Remove the chicken and place on a baking pan, and place aside. Brown the ground beef in a frying pan, and add just a dash of salt and 1 tsp arabic seven spice.Brown almonds, and add to the ground beef.
Wash the rice.  In a pot big enough to hold the ingredients, place the ground beef on the bottom of the pot.  The strain the peas, carrots, and onions out of the chicken stock and place on top of the ground beef, making a second layer (do not mix them in the pot].  Then add the rice on top of the peas and carrots.  Add enough of the chicken stock from the first pot to cover the rice, peas and carrots, and ground beef (add slowly, trying not to mix everything up].
Cover and let cook until the stock is gone and the rice is cooked.
Squeeze the half of lemon on top of the chicken, just adding a hint of flavor and sprinkle seasoned salt over the chicken.  Place under the broiler just until it is golden brown.
Brown the pine nuts.
Take a serving tray bigger than the pot used to cook the rice in and place it on top of the pot.  With one hand on top of the tray and one on the bottom of the pot, flip the pot upside down on top of the tray.  Tap the bottom of the pot making sure all the ingredients came down.  Remove the pot and shake the tray a little making everything spread out nicely.
Arrange the chicken on top of the rice, then sprinkle the pine nuts and parsley for garnish.  It is normally eaten with a salad or some laban.
Enjoy!
Kittencal's Easy Refrigerator Strawberry Jam


Ingredients:
strawberry, sugar, fresh lemon juice

Directions:
In a bowl mash the strawberries using a potato masher or fork.
In a large skillet stir together the mashed berries, sugar, pectin and lemon juice (starting with 2/3 cup sugar and adding in more desired I found that 2/3 cup plenty for me!] boil until slightly thickened about 5 minutes, add in a couple drops of red food colouring if needed.
Transfer the mixture to a bowl to cool.
Store tightly covered in a glass jar in the refrigerator until ready to serve.
Vegetarian Soup With Spaghetti Squash Noodles


Ingredients:
spaghetti squash, mirepoix, garlic cloves, portabella mushrooms, tomatoes with basil, vegetable broth, fresh thyme

Directions:
Place squash skin side up (one half at a time], on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let stand 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam.
Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
While squash microwaves, heat large stockpot on MEDIUM-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3 min, until softened. Add garlic and mushrooms; cook, stirring, about 2 min, until vegetables start to brown. Stir in tomatoes; simmer 8-10 minute.
Add vegetable stock; simmer 20 minutes. Stir in squash and thyme; season to taste with salt and pepper. Simmer 5 minute Add spinach; stir 1-2 min until wilted.
5-Ingredient Roast Beef Hash


Ingredients:
roast beef, beef roast, carrots, beef broth

Directions:
Preheat oven to 350 degrees.
Toss all ingredients together in a medium sized bowl except beef broth until well combine.
Press into a 9x13 pan and pour beef broth over all.
Cover with plastic wrap & foil then bake for about 40 minutes or until potatoes are tender.
Increase heat to 450 degrees, remove foil & plastic then bake for 10 to 15 minutes more or until the top is crispy.
Arm Roast Sloppy Joes


Ingredients:
chili sauce, cider vinegar, Worcestershire sauce, dark brown sugar, onions, garlic

Directions:
In hot Dutch oven, brown arm roast in oil.
Cover and simmer for 1 1/2 hours adding water if necessary (if lid fits well, adding water shouldn't be necessary].
Add onion and garlic and continue simmering for 1 hour, oruntil beef is fork tender.
With two forks, break meat into coarse shreds and chunks.
Add remaining ingredients, bring back to a simmer.
Cover and simmer 1 hour.
Grill lightly buttered hamburger buns and pile on the meat.
Jalapeno and Cucumber Margarita
Category: world-cuisine
By Dillon McGill

Nothing tastes better than tequila and jalapeno; the cucumber adds a freshness that helps to mute the jalapeno's bite. The longer it chills, the more jalapeno and cucumber infuses into the tequila. Serve over ice in a salt-rimmed glass, garnished with cucumber slices.

Ingredients:
½ cup tequila, or more to taste
½ cup fresh lime juice
¼ cup orange liqueur
¼ cup simple syrup
1  jalapeno pepper, halved and seeded
4 thin slices cucumber, or more to taste
4 wedges lime
2 tablespoons kosher salt, or as needed
ice, as needed
4 slices cucumber

Directions:
Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour. Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 170.4
Fat: 0.1 g
Carbohydrates: 20.7 g
Sugars: 7.4 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 2886.9 mg
Low Carb Kfc Coleslaw


Ingredients:
cabbage, carrot, Splenda sugar substitute, salt, pepper, milk, mayonnaise, buttermilk, white vinegar, lemon juice, onions

Directions:
Chop the cabbage into very fine pieces about the size of rice kernels; I use the shredder on my food processor and then use the grater attachment.  I find this works just perfectly.
Then I process the carrot and onion at the same time.
Dump all this into a large bowl.
Combine the Splenda, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and whisk together until smooth.
Add the dressing to the cabbage mixture and mix well.
Cover and refrigerate for at least two hours before serving.
Peanut Butter Cookie Crumbs Pie Crust


Ingredients:
"margarine"

Directions:
In a medium bowl combine crumbs and melted margarine., Press into a 9 inch pie plate, making sure to go up evenly on the sides., Bake at 350 degrees for 10 minutes., Cool at room temperature for 15 minutes., Fill with favorite pie filling.
Pumpkin Cranberry Bread Loaf


Ingredients:
all-purpose flour, dark brown sugar, sugar, baking powder, salt, pumpkin pie spice, canned pumpkin, fresh pumpkin puree, vanilla extract, cranberries, pecans

Directions:
Preheat oven to 350°F.
Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
Fold in cranberries.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.
Mexican Tortilla Chicken Soup


Ingredients:
extra virgin olive oil, garlic cloves, tomatoes, corn tortilla chips, avocados, monterey jack cheese, fresh cilantro leaves, lime

Directions:
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
Top with the diced avocado and crushed tortilla and cheese if using.
Garnish with cilantro and serve with lime wedges.
Ricotta-Orange Cheesecake


Ingredients:
whole milk ricotta cheese, unsalted butter, graham cracker crumbs, granulated sugar, fine salt, pure vanilla extract, oranges, zest of, eggs, heavy cream, confectioners' sugar

Directions:
Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of the springform pan. Bring a large pot of water to a boil and keep hot until needed. Spoon the ricotta into a mesh strainer over a large bowl until well strained.
Brush a little of the melted butter on the inside of the springform pan. Combine the graham cracker crumbs, remaining melted butter, 1/4 cup of the granulated sugar and 1/4 teaspoon salt. Firmly press the mixture into the pan, on the bottom and all the way up the sides. Bake until golden brown, about 15 minutes. Set the pan on a rack to cool. Raise the oven temperature to 350 degrees F.
Beat the ricotta, remaining 1 cup granulated sugar, vanilla, almond extract and orange zest in the bowl of a stand mixer on medium speed until combined. Add the eggs until just combined, taking care not to overwork the mixture. Pour the mixture into the cooled crust and place the springform pan in a deep roasting pan. Place the roasting pan on the center oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the springform pan.  Bake until just set and very lightly browned, for 1 hour and 35 minutes.  The filling will appear puffed around the edges and should still be slightly jiggly in the center. Carefully remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate for at least 2 hours or overnight. Just before unlocking the springform ring, run a knife along the inside of the pan. Carefully lift the ring off.
Whisk the cream and confectioners’ sugar in a medium bowl until soft peaks form. Using a vegetable peeler, shave curls from the chocolate bar onto a plate and reserve for decorating.
At least thirty minutes before serving, run a knife along the inside of the pan to loosen the cheesecake and carefully lift the ring off. Allow it to sit at room temperature for at least 30 minutes. Spoon the whipped cream over the top and sprinkle with chocolate curls.
Cook’s Note: For the best texture and flavor, get the freshest and best ricotta you can find.
Spicy Chipotle Crock Pot Bird


Ingredients:
chicken, cumin, chili powder, sage, garlic, red pepper flakes, turmeric, chipotle chiles in adobo, tomato sauce, Worcestershire sauce

Directions:
Mix sauce ingredients in a blender until smooth.
Add chicken or turkey to crock pot.
Pour sauce over the meat. Cover.
Cook on low for 5-6 hours.
Serve (with something to drink, very spicy].
Wild Blackberry Sorbet


Ingredients:
blackberries, water, sugar, blackberry

Directions:
Rinse the berries and put them in a medium saucepan with the water, orange juice, and sugar.
Bring to a boil and simmer for 5 minutes.
Strain off and reserve the liquid.
Press the fruit through a fine sieve, using a rubber spatula or the back of a large spoon.
Add this fruit puree to the reserved liquid and let cool to room temperature.
When the blackberry mixture is cool, beat the egg whites until just stiff but not dry.
While gently beating, slowly pour in the blackberry mixture until fully incorporated.
Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
When set, transfer the mixture to a freezer container and continue freezing until solid.
Before serving, let the sorbet sit at room temperature for a few minutes to make scooping easier.
Greek Salad With Orzo and Black-Eyed Peas


Ingredients:
black-eyed peas, tomatoes, parsley, vinegar, olive oil, seedless cucumber, kalamata olive, red onion, lemon zest, fresh lemon juice, oregano, romaine lettuce, feta

Directions:
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer.