xiaoxl/recipe_data huggingface dataset:
Bow Ties with Sausage, Tomatoes and Cream
Category: world-cuisine
By Anonymous

A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe.

Ingredients:
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
½ teaspoon red pepper flakes
½ cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
1 ½ cups heavy cream
½ teaspoon salt
3 tablespoons minced fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 655.6
Fat: 42.1 g
Saturated fat: 19.6 g
Carbohydrates: 50.9 g
Sugars: 6.5 g
Dietary fiber: 3.4 g
Protein: 20.1 g
Cholesterol: 111.3 mg
Sodium: 1088.4 mg
All-Occasion White Bread (Bread Machine)


Ingredients:
water, salt, sugar, bread flour, bread machine yeast, fast rising yeast

Directions:
Measure ingredients into baking pan in the order recommended by the manufacturer.
Inset pan into the oven chamber.
Select Basic Cycle, press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Make-Ahead Chicken Divan Casserole
Category: main-dish
By Mod Mom

My entire family loves this dish. The word “casserole” is in the name since traditional chicken divan is made separate from the rice and served alongside it. This can be prepared a day or two in advance and baked before serving. Simplify the process by using leftover cooked rice and a store-bought cooked chicken.

Ingredients:
1 ½ cups grated Cheddar cheese
½ cup shredded Parmesan cheese, or more to taste
4 cups fresh broccoli florets
1 tablespoon salted butter
1 (8 ounce) package sliced fresh mushrooms
½ cup diced onion
3 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup sour cream
½ cup milk
¼ cup mayonnaise
salt and ground black pepper to taste
2 cups cooked rice, or more to taste
5 cups shredded cooked chicken, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes. Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce. Spread 1/2 cup of the sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula. Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 497.1
Fat: 29.2 g
Saturated fat: 12.5 g
Carbohydrates: 21 g
Sugars: 3.2 g
Dietary fiber: 1.8 g
Protein: 37.3 g
Cholesterol: 110.4 mg
Sodium: 620.8 mg
Homestyle Biscuits


Ingredients:
flour, baking powder, baking soda, salt, sugar, 1% fat buttermilk

Directions:
Preheat oven to 450°F.
In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
In a small bowl, stir together buttermilk and oil. Pour over flour mixture;  stir until well mixed.
On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 3/4-inch thickness. Cut with a 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts.
Transfer biscuits to an ungreased baking sheet.
Bake for 12 minutes or until golden brown. Serve warm.
Super Duper Sweet Potato Salad -- No Mayo!


Ingredients:
sweet potatoes, red wine vinegar, maple syrup, Dijon mustard, salt, black pepper, cinnamon, canola oil, light olive oil, dried cranberries, pecans

Directions:
In a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn!  Set aside to cool, then chop coarsely.
NOTE:  (I microwaved my sweet potatoes in their skins!].
Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring to a boil over high heat.
Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. Drain, transfer to large bowl, and let cool, about 5-10 minutes.
Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.
How to Make Dulce de Leche
Category: side-dish
By Chef John

This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything  you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.

Ingredients:
1 small finishing nail
1 (14 ounce) can sweetened condensed milk
3 cups water, or more as needed

Directions:
Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail. Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down. Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 157.3
Fat: 4.3 g
Saturated fat: 2.7 g
Carbohydrates: 26.7 g
Sugars: 26.7 g
Protein: 3.9 g
Cholesterol: 16.7 mg
Sodium: 64.9 mg
Sesame Something Bread (Abm)


Ingredients:
water, egg, sesame seeds, bread flour, salt, sugar, bread machine yeast

Directions:
Place water, egg, 1 tablespoon dressing, sesame oil, 4 tablespoons sesame seeds, flour, sugar, salt and yeast in the bread machine in order recommended by manufacturer.
Run dough cycle.
Shape dough into a 12" loaf and place on a lightly oiled baking sheet.
Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled.
Preheat oven to 425°F.
Make 3 or 4 diagonal slashes in top of loaf.
Brush dough with remaining dressing and sprinkle remaining sesame seeds on top.(It's a good idea to try to keep dressing off the baking sheet, because it may scorch.].
Bake for 20-25 minutes, or until crust is nicely browned and loaf sounds hollow when tapped.
Corn Dip


Ingredients:
sour cream, mayonnaise, green onions, sharp cheddar cheese, sugar

Directions:
Mix everything together., Refrigerate overnight., Best served with Fritos Scoops chips.
Roasted Vegetable and Kale Soup
Category: soups-stews-and-chili
By Betsy B

Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. This soup is a winter staple in our family.

Ingredients:
2 tablespoons olive oil, divided
3  carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
½ small butternut squash - peeled, seeded, and cut lengthwise into 1/2-inch thick wedges
1  Yukon Gold potatoes
6 cloves garlic, unpeeled
salt and ground black pepper to taste
4 (4 ounce) links sweet Italian sausage, casings removed
2 (4 ounce) links hot Italian sausage, casings removed
6 ¼ cups vegetable broth, or more if needed
4 cups finely chopped kale leaves
3 sprigs thyme
1  bay leaf
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained

Directions:
Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil. Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil. Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside. While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain. Cut squash and carrots into 1/2-inch pieces; set aside. Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot. Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture. Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 563.9
Fat: 27.3 g
Saturated fat: 8.1 g
Carbohydrates: 56.2 g
Sugars: 9.8 g
Dietary fiber: 12.6 g
Protein: 26.3 g
Cholesterol: 49.7 mg
Sodium: 1686.5 mg
Horseradish Potatoes


Ingredients:
new potatoes, salt, nutmeg, milk, unsalted butter, black pepper, garlic clove, flat-leaf Italian parsley

Directions:
Boil potatoes in salted water until easily pierced with a knife.
Drain and pass through a food mill or ricer.
Add remaining ingredients; combine well.
Keep warm until ready to serve with meat and other vegetables.
Mexican Wedding Cookies
Category: world-cuisine
By Bernie

Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.

Ingredients:
1 cup butter
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
½ cup confectioners' sugar

Directions:
In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Yields: 3 dozen

Calories: 207.3
Fat: 13 g
Saturated fat: 6.7 g
Carbohydrates: 20.6 g
Sugars: 9.2 g
Dietary fiber: 1 g
Protein: 2.7 g
Cholesterol: 27.1 mg
Sodium: 73 mg
Baby Doe Colada


Ingredients:
strawberries, heavy cream

Directions:
Mix in blender until smooth and creamy., Sugar rim of glass and garnish with lime.
Fair Funnel Cakes


Ingredients:
eggs, sugar, all-purpose flour, salt, baking powder

Directions:
Beat together eggs and sugar. Add milk slowly and beat. Add all dry ingredients, beat until smooth. Pour batter in a funnel--hold the hole closed w/ your finger. Next, remove finger and create designs while pouring it into the hot oil. BE VERY CAREFUL! (2 inches of oil]. Turn onto.
other side until both sides are golden brown. Drain on paper towels and sprinkle w/ powdered sugar. We also like to add cinnamon as well.
Yummy!
PS -- I highly recommend you make a double batch!
Lemon & Honey Marinated Mahi-Mahi W/ Glaze


Ingredients:
mahi mahi fillets, honey, red wine vinegar, garlic cloves, lemon juice, hoisin sauce, olive oil, black pepper, salt, ginger powder

Directions:
Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm] thick.
In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish.  Trust me, you want to avoid that.
When the fillets are done marinating remove them from the bag and set them aside for now.  Reserve the marinade in the bag or a small bowl, you'll use it later.
Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan].
Add the olive oil and coat the pan evenly.
As soon as the pan's hot and coated add the fillets.  Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes]; flip.
Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness].
Remove the fillets to a serving plate and cover.
Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes].  *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
Spoon the glaze over each fillet and serve.
Turkey Tetrazzini
Category: world-cuisine
By Earla Taylor

This is a great recipe for leftover turkey.  Even those who say they don't like turkey will eat this.  May be assembled in advance and frozen: heat covered dish at 350 degrees F (175 degrees C) for 1 1/2 hours.

Ingredients:
2 (8 ounce) packages angel hair pasta
¼ cup butter
⅔ cup sliced onion
¼ cup all-purpose flour
2 cups milk
1 teaspoon salt
¼ teaspoon ground white pepper
½ teaspoon poultry seasoning
¼ teaspoon ground mustard
1 cup shredded sharp Cheddar cheese, divided
2 tablespoons chopped pimento peppers  (Optional)
1 (4.5 ounce) can sliced mushrooms
1 pound cooked turkey, sliced

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain. Melt the butter in  a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts.  Add undrained mushrooms to cheese sauce. Place a layer of pasta in the bottom of a 9x13 inch baking dish.  Cover with a layer of turkey, and then a layer of cheese sauce.  Repeat the layers.  Sprinkle remaining 1/3 cup cheese over top. Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 603.6
Fat: 26.4 g
Saturated fat: 12.9 g
Carbohydrates: 52.1 g
Sugars: 6.3 g
Dietary fiber: 3.7 g
Protein: 38.9 g
Cholesterol: 113 mg
Sodium: 913.6 mg
Pecan Pie


Ingredients:
eggs, sugar, salt, margarine, pecans, vanilla

Directions:
Preheat oven to 350*., Mix first seven ingredients., Pour into unbaked pie crust., Bake for 50 minutes.
Green Beans the Old Fashioned Way


Ingredients:
green beans, salt, bacon grease, butter

Directions:
Wash beans and snap them into 1 1/2" pieces, discarding ends.
Cover with water and add salt and bacon grease.
Cover and bring to a boil.
Turn down to simmer and continue cooking for about an hour.
Pour off water and add 2 T butter.  Let sit with lid on for a minute for butter to melt, then toss beans a little to distribute butter.
Dal Pakhtooni


Ingredients:
Urad Dal, garlic paste, ginger paste, red chili powder, butter, tomato puree, garam masala powder, salt

Directions:
Soak the dal in 4-5 cups of water for 8-10 hours.
Cook it in 4-5 cups of water along with salt, red chili powder, ginger paste and garlic paste. Bring it to a boil. Reduce flame and simmer for about an hour or till it is completely cooked and tender.
Add tomato puree, butter and garam masala powder and cook on a slow flame for an hour.
Add fresh cream, correct seasoning and simmer for another 10 minutes.
Serve hot with a bread of your choice.
Pizza Pretzels


Ingredients:
provolone cheese, oregano

Directions:
Divide pizza dough into 4 equal pieces.
Roll each piece into a rope, 18-24" long.
If you must use flour, use sparingly.
Form each rope into a pretzel, pressing the ends of the rope into the dough so it doesn't untwist.
Place on sprayed or greased baking sheet, leaving space around each pretzel.
Cover and let rise until almost double, about 1 hour.
Preheat oven to 400*.
Gently spread about 1 tbl of pizza sauce onto each pretzel, allowing some of the sauce down into the holes which have probably mostly closed up.
Sprinkle with oregano if desired.
Bake for 8-10 minutes, until bottoms are a darker golden.
Immediately place a slice of provolone onto each pretzel.
At this point, I allow them to cool, pack each one in a baggie and then refrigerate or freeze.
From the fridge, you'll probably need about 1 minute in the microwave; from the freezer, 1 1/2 to 2 minutes.
To enjoy right away: turn oven off and place pan back in until cheese starts to melt.
Canned German Peach Pie Filling With Oatmeal Crunch Crust


Ingredients:
light brown sugar, vanilla, allspice, water, white sugar, cornstarch, cold water, oatmeal, white flour, butter, anise, brown sugar, salt, milk

Directions:
In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
Set aside.
In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
Heat the peach mixture until hot, medium heat. Do not burn. Stir.
Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
Cook 2 minutes.
Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
Place in a hot water bath for 15 minutes.
Preparation for Oatmeal Crunch Crust:
In medium bowl, add the first six ingredients. Mix well.
Sprinkle on the top of the filled pie shell.
10 minutes before end of baking pie, sprinkle milk over the crust.
You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.
Ww 3 Points - Broiled Persimmon With Pecans


Ingredients:
pecans, light brown sugar, sour cream, ground nutmeg

Directions:
In flameproof 1-1/4 cup au gratin dish or 4x4x2-inch baking dish, arrange persimmon halves, cut side up. Set aside.
In cup or small bowl, combine pecans and sugar; sprinkle pecan mixture over persimmon halves, reserving 1 teaspoon.
Broil until sugar carmelizes and pecans are lightly toasted, 2-3 minutes. Set aside.
In cup or small bowl, combine sour cream, whipped cream, and nutmeg.
Top each persimmon half with half of the sour cream mixture and then sprinkle with half of the reserved pecan mixture.
3 Points per serving (1/2 persimmon].
St. Thomas Bushwhacker


Ingredients:
Absolut vodka, Grand Marnier, Kahlua, Amaretto, irish cream, nutmeg

Directions:
Fill a blender 3/4 with ice (small cubes best]. Pour vodka and Grand Marnier over ice. Add Kahlua and Amaretto.
Fill the blender with Bailey's until liquid is 1/2 inch from top of ice cubes, put on lid and mix until smooth. NOTE: The consistency should be like a milk shake, except without the milk.
Pour in a collins or hurricane glass and sprinkle nutmeg on top.
Roasted Vegetable Casserole


Ingredients:
broccoli florets, cauliflower florets, carrots, olive oil, garlic cloves, dried oregano, paprika, salt, pepper, lentils, fresh chives

Directions:
Preheat oven to 425°F (220°C]. Line a large baking sheet with parchment paper; set aside. Combine broccoli, cauliflower and carrots; toss with oil and garlic. Season with oregano, paprika, salt and pepper. Arrange in single layer on prepared pan; bake for 25 to 30 minutes or until vegetables are tender.
Meanwhile, cook rice according to package directions. Toss rice with lentils (if using], roasted vegetables and chives.
For more simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin creation on social media to inspire others.
Sweet and Spicy BBQ Chicken


Ingredients:
cayenne pepper, paprika, garlic powder, chili powder, honey

Directions:
Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper together.
Rub the chicken with honey and then sprinkle with the spice mixture, being sure that the chicken is well-coated.
Place chicken into a covered container, and refrigerate for at least 30 minutes.
Preheat oven to 350F degrees.
Place chicken thighs on a baking tray.
Bake for about 45-55 minutes, ensuring the chicken is completely cooked.
Braised Chicken Thighs With Apple and Bacon Chutney and Roasted


Ingredients:
Red Delicious apples, garlic cloves, red wine vinegar, brown sugar, boneless skinless chicken thighs, water, liquid smoke, bacon, olive oil

Directions:
Preheat oven to 450 degrees.
place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar.  Bring to a boil.  Reduce heat and then simmer while other ingredients are being prepared.
Peel and dice 4 cloves of garlic.  Add to the vinegar and brown sugar mixture.
Dice the bacon into 1/4-1/2" pieces and place it in a frying pan.  Cook until crisp and then drain and set aside.
Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
Cut red potatoes into quarters or however you prefer based on size of potatoes.  Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat.  Season chicken thighs with salt and pepper to taste.  Place chicken thighs in heated skillet and cook for 7 minutes.  Flip chicken and cook for another  minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!