xiaoxl/recipe_data huggingface dataset:
Turkey Sandwiches with Cranberry Sauce
Category: meat-and-poultry
By SHOCKLEY1

This recipe makes a hot, delicious sandwich with a Thanksgiving taste!

Ingredients:
1 loaf French bread
4 tablespoons margarine
8 ounces sliced deli turkey meat
8 slices provolone cheese
8 slices precooked bacon
4 tablespoons mayonnaise
4 tablespoons jellied cranberry sauce
8 slices fresh tomatoes
4  lettuce leaves

Directions:
Preheat the oven broiler. Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up. Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven. Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices. Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
Yields: 4 servings

Calories: 1068.1
Fat: 65.8 g
Saturated fat: 22.6 g
Carbohydrates: 70.1 g
Sugars: 13.5 g
Dietary fiber: 3.7 g
Protein: 49.5 g
Cholesterol: 128.1 mg
Sodium: 3321.8 mg
Shrimp With Sun-Dried-Tomato Barbecue Sauce


Ingredients:
sun-dried tomato, Worcestershire sauce, lemon juice, salt, garlic cloves, fresh ginger, chili powder, fresh ground black pepper, butter

Directions:
Preheat oven to 425.
Put the sun-dried tomatoes, Worcestershire sauce, lemon juice, and salt into a blender.  Blend to a coarse puree.
In a medium saucepan, heat the oil over low heat.  Add the garlic, jalapeños, and ginger and cook, stirring, for 3 minutes.  Add the chili powder and black pepper and cook, stirring, for 30 seconds longer.  Add the butter and melt.  Remove the pan from the heat and stir in the tomato mixture.  Add the shrimp and stir to combine.
Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.
Crock Pot Chicken N' Dumplings


Ingredients:
boneless skinless chicken breasts, onion, water, chicken bouillon cube

Directions:
Combine all ingredients, except biscuits, in slow cooker.
Cover and cook on low for 7 hours.
30 minutes before serving,   tear biscuit dough into 1-inch pieces. Add to your slow cooker;   stirring gently.
Cover and cook on high for an additional 30   minutes or until biscuits are fluffed up and cooked through.
Sea Shell Pasta Salad or Wheelie Pasta Salad


Ingredients:
medium pasta shells, carrots, cucumber, yellow sweet pepper, American cheese, cheese

Directions:
Cook pasta according to package directions.
Drain and rinse with cold water; drain again.
Combine pasta, carrots, cucumber and pepper.
Add dressing and toss to coat.
Chill for 1 to 4 hours.
Use a small star or fish shaped cutter to cut cheese slices into small stars (or cube].
Toss in salad before serving.
Chicken & Olive Enchiladas


Ingredients:
Texas Red Enchilada Sauce, corn tortillas, cheddar cheese, monterey jack cheese, scallions, black olives, sour cream

Directions:
Preheat oven to 375°F.
In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
Heat oil in a skillet until hot.
Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
You may also just heat the tortillas to soften them (microwaving for a few seconds is one way], without using the oil, but they do tend to split.
Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
Repeat with remaining tortillas and filling.
Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
Sprinkle cheese evenly over the top.
Garnish with the chopped onion and sliced olives, if desired.
Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
To serve, garnish with sour cream, if desired.
Slow Cooker Swiss Steak
Category: main-dish
By COOKCOOK57

I threw this together in my crock pot one day and we loved it! A little time consuming because I sauteed the vegetables and browned the meat first, but it's well worth it. Browning the meat first gives it a better flavor. This is great with mashed potatoes!

Ingredients:
¼ cup all-purpose flour
salt and pepper to taste
1 ½ pounds round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1  onion, chopped
3  carrots, shredded
2 (14.5 ounce) cans diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste

Directions:
In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture. Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

Prep time: 15 mins
Cook time: 10 hrs 15 mins
Total time: 10 hrs 30 mins
Yields: 6 servings

Calories: 246.4
Fat: 10.6 g
Saturated fat: 2.4 g
Carbohydrates: 19.2 g
Sugars: 10.8 g
Dietary fiber: 2.9 g
Protein: 16.8 g
Cholesterol: 38.6 mg
Sodium: 314.9 mg
Triple-Pepper Steamed Halibut


Ingredients:
olive oil, yellow onions, red bell peppers, yellow bell peppers, orange bell peppers, salt, fresh ground black pepper, garlic cloves, dry white wine, fresh basil, fresh oregano, halibut fillets

Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
Stir in wine, basil, and oregano; cook 1 minute.
Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.
Crock-Pot Sunday Pot Roast


Ingredients:
beef roast, potatoes

Directions:
Place all ingredients in crock pot on low setting before going to bed., Roast will be tender and ready for lunch next day!
Apple & Leek Stuffed Pork Tenderloin from Eating Well


Ingredients:
extra virgin olive oil, extra virgin olive oil, leek, sweet apple, fresh thyme, fresh thyme, salt, fresh ground pepper, garlic cloves, apple brandy, apple cider, cornstarch, Dijon mustard

Directions:
Preheat oven to 450°F.
Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside]. Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy], thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup], 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.
Winter Pear Pancakes


Ingredients:
all-purpose flour, baking soda, sugar, ground cinnamon, salt, buttermilk, eggs, unsalted butter, pear

Directions:
Lightly grease and preheat a griddle or skillet over med-high heat.
Meanwhile, in a large bowl, combine the flour, baking soda, sugar, cinnamon, and salt.
Make a well in the center and add the buttermilk, eggs, and butter.
Stir just until moistened.
Gently fold in the pears.
Pour the batter by 1/4 cupfuls onto the griddle.
Cook until the tops are covered with bubbles and the edges look dry, about 2 minutes.
Flip and cook until golden brown, about 1 minute longer.
Repeat with the remaining batter.
Serve warm with pure maple syrup or warmed pear butter.
Pumpkin Pie (No Sugar)


Ingredients:
dates, water, eggs, molasses, pumpkin, milk, cinnamon, mixed spice, nutmeg

Directions:
Combine dates and water in a small saucepan and warm over low heat until the dates have softened and most of the water has been absorbed.  Press through a sieve, discarding the remaining dry, fibrous bits.
In a mixing bowl, whisk the eggs and molasses.
Add the sieved dates, pumpkin, milk and spices.
Bake in a baking dish or pie shell in a preheated oven at 325°F/170°C for 40-45 minutes, or until a knife inserted near the centre comes out clean.
Manicotti Ole'


Ingredients:
chili powder, dried oregano, water, sour cream, monterey jack cheese, green onion, sliced ripe olives

Directions:
Cook beef until no longer pink.
Add beans, chili powder and oregano.
Cook manicotti shells in boiling water for approximately 5 minutes.
You want them still a little firm for stuffing.
Spoon beef mixture into shells; arrange in a greased 13x9 baking dish.
Combine water and picante sauce; pour over shells.
Cover and bake at 350 degrees F for 1 hour.
Uncover; spoon sour cream over the top.
Sprinkle with cheese, onions and olives.
Bake 5-10 minutes longer or until the cheese is melted.
Kathy #2 - Bean Sprout Salad (Zwt II - Asia)


Ingredients:
bean sprouts, green onions, salt, vinegar, soy sauce, sugar

Directions:
Put sprouts on serving dish. Top w/shrimp & green onions., Mix remaining ingredients in sml bowl & drizzle over top or toss like a salad.
Crispy Rolled Breakfast Burrito
Category: uncategorized
By Chef John

I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.

Ingredients:
4 slices bacon
1 large russet potato, peeled and cubed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup sliced onion
¼ cup sliced bell pepper
1 cup grated Cheddar cheese
4 large eggs, beaten
2 (10 inch) flour tortillas
1 teaspoon hot sauce, or to taste
1 medium avocado, cubed
2 tablespoons sour cream
1 tablespoon fresh cilantro leaves, or to taste

Directions:
Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside. Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat. To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour  2 beaten eggs over top. Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes. Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 2 burritos

Calories: 536.4
Fat: 59.6 g
Saturated fat: 22.9 g
Carbohydrates: 82 g
Sugars: 5.9 g
Dietary fiber: 13.7 g
Protein: 45.7 g
Cholesterol: 457.5 mg
Sodium: 1440.8 mg
Grilled Steak Fajitas


Ingredients:
soy sauce, ground cumin, garlic, lime juice

Directions:
To marinate the steak:
Place the meat in a resealable container.
Pour the marinade over the meat and move the meat around to make sure it's evenly coated.
Marinate in the refrigerator 6 to 8 hours.
To grill the steak:
Place the beef on the grill, directly over the coals, and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks.
After 2 to 3 minutes, turn the beef to cook on the other side, using the same technique to form the grill marks.
Transfer the beef to a work surface and slice.
To serve:
Serve the steak in a soft warm tortilla, with guacamole (recipe 242317], Pico de Gallo (recipe 240039], grated cheddar cheese, shredded lettuce, sour cream, jalapeno slices, refried beans and Mexican Rice.
Sesame Noodle Salad
Category: salad
By jkmom

This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area.  I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.

Ingredients:
1 (16 ounce) package angel hair pasta
½ cup sesame oil
½ cup soy sauce
¼ cup balsamic vinegar
1 tablespoon hot chili oil
¼ cup white sugar
1 teaspoon sesame seeds, or more if desired
1  green onion, chopped
1  red bell pepper, diced

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 337.8
Fat: 16.8 g
Saturated fat: 2.2 g
Carbohydrates: 40.8 g
Sugars: 9.3 g
Dietary fiber: 2.5 g
Protein: 7.3 g
Sodium: 1020 mg
Lamb Chops With Port Sauce


Ingredients:
lamb loin chops, salt, fresh ground pepper, olive oil, shallots, garlic cloves, Dijon mustard, unsalted butter, salt, fresh ground pepper

Directions:
Preheat the oven to 400 degrees farenheit.
Slash the edges of the chops in 2 or 3 places to prevent curling.  Sprinkle generously with salt and pepper.
Coat the bottom of a large, ovenproof frying pan with the olive oil and heat over medium-high heat.  When the oil starts to smoke, add the lamb chops and sear them to a golden brown on both sides, about 2 minutes on each side.  (Do not crowd the pan; use 2 frying pans if necessary].
Transfer the pan(s] to the oven and roast until an instant-read thermometer inserted away from the bone registers 130-135 degrees Farenheit or the chops are a deep pink when cut into near the bone for medium rare, 6-8 minutes.
Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
To make the sauce, drain off all but 1 Tb of drippings from the pan.  Add the shallots and garlic and saute, stirring often, until softened, 3-4 minutes.  Add the Port and stock and bring to a boil over high heat.  Cook until reduced by half, about 5 minutes.
Reduce heat to medium.  Whisk in the mustard and then the butter pieces.  When the butter has melted and combined and the sauce is smooth, season to taste with salt and pepper.
Transfer the chops to individual plates, spoon sauce on top, and serve.
Pumpkin Bread With Mini Chocolate Chips


Ingredients:
flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, eggs, canola oil, water, canned pumpkin

Directions:
Preheat oven to 350 F.
Combine all dry ingredients, except chocolate chips, in a large mixing bowl and mix well.
In a seperate bowl, slightly beat the eggs with a fork or wire whisk. Add thwe remaining wet ingredients to the eggs and stir well. Gradually add the wet ingredients to the dry ingredients. Stir just until evenly mixed. Fold in chocolate chips.
Coat 2 bread pans evenly with cooking spray.Pout half of the mixture into each pan.
Bake for 50-60 minutes.
Buffalo Chicken Salad


Ingredients:
olive oil, olive oil, cayenne pepper sauce, boneless skinless chicken breasts, hot paprika, mild chili powder, salt, celery ribs, carrots, scallions, blue cheese, 1% low-fat milk, plain low-fat yogurt, red wine vinegar, romaine lettuce

Directions:
Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.] Process until smooth.
Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.
Pasta With Shrimp in Tomato Cream


Ingredients:
rigatoni pasta, shrimp, sea salt, ground black pepper, olive oil, onion, garlic cloves, heavy cream, red wine, sun-dried tomato, tomato paste, feta cheese, fresh parsley, fresh basil

Directions:
Cook pasta according to package directions in lots of boiling water until al dente.
Meanwhile, season the shrimp with salt and pepper, add to the pan with olive oil heated over medium-high heat. Sauté until just cooked through, about 2 minutes. Remove from the pan and set aside in a large bowl to cool slightly.
Remove any hard parts from the shrimp (tails].
Add the onion and garlic to the pan and cook for about 2 minutes, until softened. Remove and set aside in the bowl with the shrimp and cover.
Reduce the heat to medium. Stir in the cream, chicken stock, wine, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer for about 5 minutes until the liquid has thickened and reduced by half. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
Increase the heat to medium-high and add the cooked and drained pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce.
Place in bowls and garnish with the remaining basil and the scallion greens.
Excellent and Healthy Cornbread
Category: bread
By MUSCHI7

This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.

Ingredients:
1 cup unbleached flour
1 cup cornmeal
¼ cup white sugar
1 teaspoon baking soda
¾ teaspoon salt
1 cup plain nonfat yogurt
2  eggs, beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 - 8x8 inch pan

Calories: 76.3
Fat: 1.2 g
Saturated fat: 0.3 g
Carbohydrates: 13.6 g
Sugars: 5.9 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 31.4 mg
Sodium: 281.2 mg
Potato Soup Mix in a Jar


Ingredients:
instant mashed potatoes, powdered milk, instant chicken bouillon, vegetable bouillon granules, dried parsley, garlic powder, white pepper, dried thyme, seasoning salt

Directions:
In a medium bowl mix dry ingredients well and pour into a 1 quart jar., Seal and attach: Place 1/2 cup of soup mix in a bowl., Add 1 cup boiling water and stir to smooth., Season with salt and pepper to taste.
Oven Omelette Brunch


Ingredients:
butter, eggs, sour cream, milk, salt, green onion, sharp cheddar cheese, sausage, bacon

Directions:
Melt butter in 9 x 13 x 2 inch pan, In a skillet, brown sausage or bacon., Mix eggs, sour cream, milk and salt., Stir in cheese, green onion, sausage or bacon, bake at 325 deg. for 45-50 minutes.
Slow Cooker Broccoli Cheddar Soup


Ingredients:
frozen broccoli, fat-free evaporated milk, onion, ground pepper, fat-free cheddar cheese

Directions:
"Combine all ingredients (do not thaw broccoli] and place in slow cooker. Cover and cook on low for 8-10 hours. Serve!"
Strawberry Mousse


Ingredients:
fresh strawberries, sugar, unflavored gelatin, lemon juice

Directions:
Mix together sugar and puree in bowl.
Place gelatin in lemon juice in a small bowl; set small bowl nested in a larger bowl of hot water.
Stir gelatin until it dissolves.
Add dissolved gelatin to strawberry mixture.
Beat egg whites until frothy and stir unto strawberries.
Place mixture in freezer for 45-60 minutes or until partially frozen, then beat in blender.
Carefully fold whipped cream into strawberries.
Spoon into dessert cups and refrigerate until set, 2 hours or more.
Garnish with strawberries, a few blueberries, and a mint leaf, if desired.