xiaoxl/recipe_data huggingface dataset:
Chili Liver


Ingredients:
bacon, beef liver, shortening, flour, salt, pepper, chili sauce, ketchup

Directions:
In a 12-inch skillet, cook bacon until crisp. (Do not drain off the bacon grease.].
Remove bacon from skillet; drain on paper towels, and set aside.
Dust the liver with flour (on both sides], then season with salt and pepper.
Lightly brown the liver in bacon drippings. (It doesn't take long for the liver to brown, so keep an eye on it while it's cooking. Also, you will need to add a bit of shortening to the skillet while it's cooking].
When done frying the liver, set the liver aside on a plate, then add the soup and chili sauce (or ketchup] to the skillet. Mix the soup and chili sauce together.
Add the liver back to the skillet, and stir to mix the soup and liver together.
Tear the cooked bacon into pieces, and add that to the skillet as well.
Cover the skillet, and simmer for 15 minutes, or until liver is tender. Stir occasionally.
Yields: 4-5 servings. (12 oz.] of liver will make 4 servings, and (16 oz.] will make 5 servings.
*Note: With this recipe, you can substitute pork liver for the beef liver.
Barbecued Pork Chops


Ingredients:
water, vinegar, dry mustard, brown sugar, chili sauce

Directions:
Combine ingredients and mix well.
Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.
Water may be added to make gravy.
Delicious with ribs also.
Cheese Cornbread


Ingredients:
eggs, cornmeal, salt, milk, cheddar cheese, monterey jack cheese

Directions:
Combine all ingredients except the cheese; blend well.
Stir in cheese.
Pour into greased baking dish.
Bake at 350°F until done, 20-30 minutes.
Vegetarian Gravy


Ingredients:
onion, mushrooms, garlic, butter, flour, vegetable broth, milk

Directions:
Saute small onions and 4-5 mushrooms and 1 clove garlic in butter (or just heat up some butter if you want it plain.. I like onions]
When they soft, add about 2 Tbsp flour and mix it around until it is absorbed.
Pour on 1-1.5 cups vegetable broth and stir.
When that starts to warm up, pour a cup or less of cream or milk in and stir.
Let boil stirring a lot in the beginning to keep it from lumping.
and voila!  The amount of flour is kinda if-y.
I like it thick, and usually end up adding more flour later on in the process to make it thicker.
Tabasco Mac and Cheese


Ingredients:
corkscrew macaroni, butter, all-purpose flour, milk, half-and-half, sharp cheddar cheese, salt, Tabasco sauce

Directions:
Cook macaroni in a large saucepan according to package directions; drain and return to saucepan.
Meanwhile, melt butter in a medium saucepan; stir in flour and cook 1 minute. Add milk and half-and-half; cook and stir until slightly thickened and bubbly, about 5 minutes. Reduce heat to low and stir in cheese until melted. Stir in salt and TABASCO® Sauce.
Pour over warm macaroni in saucepan and mix well; cook and stir for 2 to 3 minutes or until heated through. Serve with additional TABASCO® Sauce, if desired.
CORN CHOWDER


Ingredients:
bacon, red onions, carrot, celery, yukon gold potatoes, low sodium chicken broth, corn kernels, milk, heavy cream, dried basil, black pepper

Directions:
In a 4-quart pot over medium high-heat, add bacon and sauté until it begins to brown, about 5 to 6 minutes. Add onion and cook until translucent and soft, about 3 minutes. Add carrots, celery, red peppers and potatoes. Reduce heat to medium and stir constantly 3 minutes. Pour in hot chicken broth, stir, cover and cook for 30 minutes, stirring occasionally.
Add cream-style corn, corn kernels, milk, heavy cream, basil and freshly ground black pepper; stir and bring to a boil. Reduce heat to medium-low, stir and simmer gently for 30 minutes. Serve with oyster crackers. Makes 16 cups.
Grilled Mexican-Style Corn


Ingredients:
corn, sour cream, creme fraiche, cayenne pepper, cheese

Directions:
Set out the sour cream, cheese, and corn, and let each person fix his own.
Heat grill to medium high.
Place 1 cup sour cream or creme fraiche in a small bowl and sprinkle with 1/8 teaspoon cayenne pepper; set aside.
Grate 2 cups cheese into a small bowl; set aside.
Grill corn until tender, about 15 minutes, turn frequently.
Remove from grill; when cool enough to handle, pull back husks and remove silk.
Brush corn with sour cream and roll in cheese.
Dairy-Free Vanilla Frosting
Category: desserts
By littlred0304

This is an easy frosting recipe I have tweaked to my liking after a few tries. It is very tasty and is pretty easy to make.

Ingredients:
2 cups confectioners' sugar
6 tablespoons dairy-free margarine
¼ teaspoon water  (Optional)
1 teaspoon vanilla extract

Directions:
Beat confectioners' sugar and margarine together using an electric mixer on low speed. Add 1/4 teaspoon water to increase creaminess if needed. Add vanilla extract. Increase speed to high and continue to mix until frosting is stiff. Refrigerate until ready to use.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups frosting

Calories: 99.3
Fat: 4.1 g
Saturated fat: 1.1 g
Carbohydrates: 15.6 g
Sugars: 15.4 g
Sodium: 41.4 mg
Coriander Tabbouleh Salad with Shrimp
Category: salad
By Iron Chef Suzi-Q

A great summer salad for buffets or as a meal on its own.

Ingredients:
1 cup bulgur (cracked wheat), uncooked
2 ½ cups boiling water
3 tablespoons olive oil
¼ cup fresh lemon juice
1  cucumber, peeled and chopped
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint leaves
1 tablespoon ground coriander
1 tablespoon minced fresh ginger root
salt and pepper to taste
10 jumbo cooked shrimp - peeled and deveined

Directions:
Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes. When all  of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 311.9
Fat: 11.9 g
Saturated fat: 1.7 g
Carbohydrates: 33.7 g
Sugars: 2.1 g
Dietary fiber: 8.7 g
Protein: 20.5 g
Cholesterol: 136.5 mg
Sodium: 472.4 mg
Strawberry Kolaches


Ingredients:
sour cream, sugar, salt, margarine, active dry yeast, warm water, eggs, all-purpose flour, butter, cream cheese, sugar, vanilla extract, fresh strawberries

Directions:
For the dough:.
Heat the sour cream over low heat until it is warm.  Stir in the sugar, salt, and margarine; transfer to a bowl and cool.
Sprinkle the yeast over warm water; let it stand until the yeast is dissolved, then add to the sour cream mixture.  Add the eggs and flour and mix well.  Put the dough in a greased bowl; cover and refrigerate overnight.
For the topping:.
Combine the cream cheese, egg yolk, sugar and vanilla until smooth.  Stir in the strawberries.  Refrigerate overnight.
The next day, form the dough into 36 balls, and place them on a greased baking sheet, leaving room for them to double in size.  Flatten each to about 1/2" height, and let rise for about 10 minutes.  Make indentations in the dough with your finger.  Put a little strawberry topping in each indentation. Let them rise until double in size (time will vary according to conditions].
Preheat oven to 350 degrees, brush the tops of the dough around the filling with melted butter, and bake kolaches for about 10 - 12 minutes, or until golden brown.
Easy Avocado and Tomato Salad


Ingredients:
avocados, tomatoes, lime, juice of, olive oil, garlic clove

Directions:
Cut the tomatoes into large chunks, approximately 3/4" cubed.
Cut the avocados in half and remove the pit.  Cut the avocado flesh into chunks around the same size as the tomato chunks; this can either be done by removing the avocado from the skin and chopping it or it can be done by cutting the avocado while still in the skin and turning the skin inside out.
Add olive oil, lime juice, and optional garlic, then salt and pepper to taste.
Yangchow Fried Rice


Ingredients:
cooked rice, shrimp, cooked ham, green peas, eggs, spring onions, salt, rice wine

Directions:
Heat a wok over high heat until hot, add about 2 Tbs of oil and stir fry the shrimp, meat and peas.
Add the salt and rice wine.
Cook for a minute then set aside in a bowl.
Heat the remaining oil and lightly scramble the eggs.
Add the cooked rice, scallions and salt.
Stir to make sure that every grain of rice is seperated.
Then add the shrimp, meat and pea mixture.
Stir until everything is well blended (or about a minute].
Serve hot.
Ida's Asparagus and Mushroom Quiche


Ingredients:
flour, butter, shortening, heavy cream, eggs, salt, pepper, asparagus, mushroom, green onion, garlic, olive oil, thyme, swiss cheese, cheddar cheese

Directions:
Quiche Pastry:
Measure the flour, and put into the bowl of a food processor.
Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few secs., until it resembles coarse meal.
Add water, and let continue to process until the mixture rolls into a ball, about 1 minute.
The pastry can be rolled into a crust.
immediately.
A pan with a removable bottom is preferred, but not necessary. Use a 10" pan.
Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell.
from rising.
Bake in a preheated oven at 375, for 15-18 minutes.
If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool, and remove the.
weights.
Quiche Custard:
Blend all custard ingredients well, and set aside.
Pie Filling Mixture:
Heat the olive oil in a saute pan.  Add the asparagus, mushrooms, onions, and garlic.
Cook on high heat for 3-5 mins., turning.
frequently to keep from burning.
Add the thyme, and stir well. Remove from the heat and cool.
Once cooled, combine the asparagus mixture with the grated cheeses, and mix well.
To Assemble And Bake:
Preheat oven to 350.
Mix the quiche filling and custard together,.
and pour carefully into the crust. Leave approximately 1/4" rim at the top.
Bake for 30-40 minutes Check for doneness by moving the pan.
If the filling "wiggles", bake another 5 minutes When done, let it cool completely.
Breakfast Tacos With Chorizo, Egg and Potato


Ingredients:
plum tomatoes, lime juice, fresh cilantro leaves, garlic clove, avocado, red onion, chorizo sausage, new potatoes, eggs, 6-inch flour tortillas, white cheddar cheese, sour cream

Directions:
For the pico de gallo:
Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
For the tacos:
Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate.
Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate.
Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes.
Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.
Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
Bacon 'n' Egg Salad Sandwiches


Ingredients:
bacon, cheddar cheese, sour cream, mayonnaise, chives, salt, pepper, lettuce leaves

Directions:
In a large bowl, combine the first seven ingredients., Add the eggs and mix well., Cover and refrigerate for at least 2 hours., Serve on lettuce-lined croissants.
Healthier Seven Layer Taco Dip
Category: appetizers-and-snacks
By MakeItHealthy

I love sharing this dip with my friends. I do want to make sure that I am giving them something healthy to snack on as well. I changed this with some no-fat-added beans and more veggies.

Ingredients:
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can fat-free refried beans
1 (16 ounce) package light sour cream
1 (8 ounce) package Neufchatel cheese, softened
1 (16 ounce) jar salsa
1 large tomato, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
2 cups shredded Cheddar cheese
1 (6 ounce) can sliced black olives, drained

Directions:
Blend   mix and refried beans in a bowl. Spread mixture onto a large serving platter. Mix sour cream and Neufchatel cheese in a bowl. Spread over refried beans. Top layers with salsa. Place a layer of tomato, green bell peppers, red bell peppers, green onions, and lettuce over salsa.  Sprinkle with Cheddar cheese. Garnish with black olives.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 dip

Calories: 54.7
Fat: 3.4 g
Saturated fat: 2 g
Carbohydrates: 3.7 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 11.1 mg
Sodium: 197.2 mg
Linguine With Chicken and Caribbean Sauce


Ingredients:
spaghetti, boneless skinless chicken breast, red bell pepper, celery, low sodium chicken broth, onion, fresh ginger, dried thyme, cayenne pepper

Directions:
Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450°F.
In a food processor or blender, puree together all the ingredients for the sauce.
When the pasta is done, drain and rinse with cold water; drain again.
Lay the chicken in a jellyroll pan and pour half the sauce over it.
Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
Remove the chicken from the oven and slice it.
In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
Arrange the chicken slices on top and serve.
Curried Pork Chops (Barbados)


Ingredients:
long-grain rice, olive oil, raisins, ground cumin, chicken broth, water, curry powder, cinnamon, chili powder

Directions:
Toast rice in 1 tablespoon oil for 2-3 minutes.
Stir in raisins, cumin, salt and pepper. Cook for 1 minute.
Add broth and water. Simmer covered until the liquids are absorbed by the rice, about 20 minutes.
Meanwhile, combine curry powder, cinnamon and chili powder and rub into chops.
Divide remaining oil into 2 skillets and saute 4 chops in each skillet until done, about 3 minutes per side. Serve over rice.
Creamy Asparagus Soup


Ingredients:
fresh asparagus, onion, celery, dried thyme, lemon zest, lemon juice, plain yogurt, olive oil

Directions:
Preheat a large soup pot. Drizzle pot with 1 tablespoon olive oil. Add fresh asparagus, onion and celery. Saute until asparagus is bright green.
Add chicken stock and thyme. Bring to a boil and reduce to medium heat. Boil until vegetables are very tender.
Using an immersion blender or regular blender, puree soup.
Add yogurt and lemon juice. Heat through and serve.
100 Year Old Souffle


Ingredients:
butter, flour, milk, eggs, salt, sharp cheddar cheese

Directions:
Melt butter in a saucepan., Sprinkle in flour., Add milk., Stir until thickened., Add grated cheese., Pour mixture over beaten egg yolks., Fold in beaten egg whites., Pour into buttered ramekins., Run thumb around lip of ramekins., Bake for exactly 30 minutes at 350 degrees.
Cheesy Bacon Pasta Bake with Broccoli Crumble
Category: main-dish
By Diana71

Farfalle pasta, mixed with a creamy and savory sauce, is topped with a riced broccoli crumble and baked as a casserole for a quick, easy, and delicious dinner.

Ingredients:
1 (12 ounce) package farfalle (bow tie) pasta
7 slices bacon
1  onion, diced
3 cloves garlic, minced
1 cup heavy cream
3 tablespoons butter, divided
1 cup shredded Gouda cheese
salt and ground black pepper to taste
½ cup panko bread crumbs
½ cup riced broccoli

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Let bacon cool enough to handle, about 5 minutes; crumble and set aside. Drain cooked pasta and set aside. Heat 2 tablespoons bacon grease in a medium saucepan over medium heat. Saute onion and garlic in the hot grease for 2 to 3 minutes. Add crumbled bacon, heavy cream, and 1 tablespoon butter; continue cooking until sauce becomes thick and creamy, 5 to 7 minutes. Mix in gouda cheese and stir until melted. Season with salt and pepper. Remove from heat and mix pasta into the cream sauce. Pour mixture into the prepared casserole dish. Melt remaining 2 tablespoons butter in a medium, microwave-safe bowl in a microwave for 20 seconds. Mix in panko bread crumbs and riced broccoli; stir very well to coat in butter. Spread mixture on top of pasta. Bake in the preheated oven for 15 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Continue to bake in the preheated oven until crumble is browned, about 5 minutes more.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 498
Fat: 27.8 g
Saturated fat: 15.4 g
Carbohydrates: 51.1 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 14.9 g
Cholesterol: 86.7 mg
Sodium: 417.3 mg
Zesty BBQ Sauce


Ingredients:
ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, garlic cloves

Directions:
Combine all ingredients in a bowl and stir well., ENOJY!
Double Decker Tacos
Category: world-cuisine
By cattfm303

The best tacos! A soft shell taco is layered with refried beans, then wrapped around a hard shell taco, which is filled with seasoned ground beef and topped with cheese, lettuce, tomato, onion, sour cream and fresh guacamole. You can top it with whatever you like, but I recommend loading it up! Also, if you don't eat meat, put melted cheese on the soft shell, and the refried beans in the hard.

Ingredients:
1 pound ground beef
1 (1 ounce) packet taco seasoning mix, divided
1 (16 ounce) can refried beans
⅔ cup water
12  prepared crisp taco shells
2  avocados
1 tablespoon sour cream
1  fresh lime, juiced
salt and black pepper to taste
12 (7 inch) flour tortillas
2 cups shredded Cheddar cheese
1 cup shredded lettuce
1 large tomato, chopped
¼  red onion, chopped
½ cup sour cream

Directions:
Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of   over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease. Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering. Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes. To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside. To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 tacos

Calories: 458.3
Fat: 26.3 g
Saturated fat: 10.8 g
Carbohydrates: 37.3 g
Sugars: 2.2 g
Dietary fiber: 6.1 g
Protein: 18.9 g
Cholesterol: 55.1 mg
Sodium: 740.7 mg
Old World Poppy Seed Roll
Category: bread
By Linda

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Ingredients:
½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1  egg, separated - white reserved

Directions:
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute. Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills). Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer. Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle. Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush the rolls with beaten egg white. Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 50 mins
Yields: 2 filled loaves

Calories: 216.3
Fat: 10.6 g
Saturated fat: 3.2 g
Carbohydrates: 26.8 g
Sugars: 13.3 g
Dietary fiber: 1.9 g
Protein: 5 g
Cholesterol: 21.8 mg
Sodium: 109.5 mg
Christina Marsigliese's Gluten-Free Chocolate Velvet Brownies


Ingredients:
bittersweet chocolate, butter, sugar, salt, cornstarch, cocoa powder, baking powder, vanilla, eggs

Directions:
Line an 8" square pan with parchment, leave a 2" overhang at each end, butter sides of pan.
Melt chocolate & butter in a double boiler, or microwave.
Stir in sugar & salt.
Let cool for about 5 minutes.
Sift cornstarch, cocoa & baking powder together.
Stir vanilla & eggs, 1 at a time, into cooled chocolate mixture, until well combined.
Stir dry ingredients into chocolate mixture, till smooth.
Pour batter into pan.
Bake at 325 for abut 25 minutes.  Brownies shoudl be slightly puffed, shiny & cracked.
Cool on wire rack.
Chill in fridge at least 1 hour before cutting.
Dust with icing/powdered sugar to serve.