xiaoxl/recipe_data huggingface dataset:
Austin's Hyde Park Bar & Grill Famous French Fries


Ingredients:
potato, buttermilk, flour, black pepper, canola oil, salt

Directions:
Scrub to clean the skin nof a large Idaho potato; do not peel.
Slice into large fries.
Place into bowl filled with buttermilk.
Toss a few slices at a time in flour mixed with the black pepper.
Fry in hot canola oil 2-to-3 minutes or until golden brown and crunchy on the outside.
Mick's Chicken Burgers


Ingredients:
chicken breast fillets, plain flour, eggs, lettuce, tomatoes, mayonnaise

Directions:
Slice the chicken approximately 1-2 cm thick.
Mix the flour and seasoning in a plastic bag and add the chicken. Toss until the chicken is evenly coated with flour. Remove and shake off the excess.
Beat the eggs lightly in a shallow bowl and put the breadcrumbs in a second shallow bowl. working with a few strips at a time dip the chicken in the egg, then coat with breadcrumbs.
Refrigerate for at least 30 minutes.
Heat the oil in a large frying pan to moderately hot and fry chicken in batches until golden brown. drain on paper towels.
Layer chicken, mayonnaise, bacon, some lettuce and tomato onto the bread rolls and enjoy.
Crunchy Snack in a Cone


Ingredients:
non-fat vanilla yogurt, vanilla instant pudding mix, raisins, apple, granola cereal, granola cereal

Directions:
In a medium mixing bowl, combine yogurt and pudding mix. Stir well., Stir in raisins, apple and granola cereal., Scoop ½ cup into each ice cream cone., Serve immediately.
Super Duper Deep Conditioning Hair Treatment for Damaged Hair


Ingredients:
mayonnaise, olive oil

Directions:
Blend all ingredients together in a bowl.
* If possible use room temperature mayo - if not, let mixture warm up to room temperature*.  **If you are in a rush and just can't wait - microwave the mayo for 15 seconds - but be careful - if you nuke it too long it begins to separate**.
Apply thoroughly through your hair adding extra at the ends.
Pile on top of your head and cover with a plastic shower cap and then cover with a towel to keep in the heat from your head.
Leave on for at least 10-20 minutes and then rinse out.
Should make 1 to 2 hair treatments depending on the length of your hair.
If you don't want to save the left over for another treatment use whatever is left over as a moisturizing face mask.  Also can be used on dry elbow and knees (for best results, this should be used immediately after making and not saved.  It will still work, but won't be as effective as when it's fresh].
Do NOT shampoo afterwards, just rinse it really well. Do this on a day when you are not going to go out. Any oil that clings to your hair after you rinse it out, will continue to condition your hair until the next time you shampoo it out.
*** for best hair conditioning purposes, use immediately after making without refrigerating first. The reason is, the fats and oil will penetrate your hair follicles better if it is not cold. Tip to remember for all hair care: Warm/Hot opens the hair follicles so that conditioner can penetrate deeper. And cold water closes the hair follicles. So after you shower your hair, after you rinse every thing out, rinse again with a blast of very cold water. The coldest you can possibly stand. This cold water blast will also make your hair super shiny!***.
Aunt B's Peanut Butter Muffins
Category: bread
By Jessica Jolley

These peanut butter muffins are delicious.

Ingredients:
1 ¼ cups all-purpose flour
¾ cup rolled oats
¾ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
¼ cup peanut butter
1  egg

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen muffins

Calories: 151.9
Fat: 4.1 g
Saturated fat: 1.1 g
Carbohydrates: 24.8 g
Sugars: 10.6 g
Dietary fiber: 1.2 g
Protein: 4.7 g
Cholesterol: 17.5 mg
Sodium: 262.8 mg
Chicken Salad With Walnuts (Easy & Simple)


Ingredients:
cream cheese, black pepper, seasoning salt, garlic powder, walnuts

Directions:
Mix all ingredients together in a large bowl., Refrigerate for at least 1 hour., As a sandwich filling - spread mixture on 9 slices of white or wheat bread., Top with 9 slices of bread., Trim bread crusts and cut diagonally into four triangular sections.
Tropical Cream Martini


Ingredients:
vodka, half-and-half

Directions:
Fill a cocktail shaker halfway with ice; add all the ingredients to the shaker.
Shake vigorously for 5-10 seconds.
Strain mixture into a chilled martini glass; may garnish with a kiwi slice, if desired.
Simple Sassy Salmon
Category: main-dish
By Tim Ellis

This is a simply great tasting way to make salmon and takes little effort.

Ingredients:
1 tablespoon butter, melted
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
2 tablespoons honey mustard
1 tablespoon brown sugar
1 tablespoon garlic powder
1 pound salmon fillet

Directions:
Combine the melted butter, vegetable oil, Worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl.  Whisk to combine. Reserve 2 tablespoons marinade for basting. Place the salmon in a shallow dish and pour the remaining marinade over. Cover and chill for 45 minutes. Preheat the oven's broiler and set the oven rack about 5 inches from the heat source. Broil salmon for 12 minutes, brushing occasionally with the reserved marinade. Salmon is done when it is glazed from the marinade and flakes easily with a fork.

Prep time: 10 mins
Cook time: 12 mins
Total time: 1 hr 7 mins
Yields: 4 servings

Calories: 303
Fat: 19.2 g
Saturated fat: 4.9 g
Carbohydrates: 9.2 g
Sugars: 6.7 g
Dietary fiber: 0.4 g
Protein: 23.3 g
Cholesterol: 74.8 mg
Sodium: 191.9 mg
Barvarian Spaetzle


Ingredients:
eggs, cold water, salt, ground black pepper, all-purpose flour, butter

Directions:
Bring a large pot of salted water to a boil. In a large mixing bowl stir together eggs, water, salt, pepper, and flour.
Spoon batter into grater section of spaetzle maker and slide it quickly back in forth over boiling water. Boil for a few minutes or until spaetzle floats to the top, stirring occasionlly. Drain.
Transfer spaetzle back to pot and gently stir in butter, until melted.
Almond Rhubarb Cake (Gluten-Free, Low-GI)


Ingredients:
rhubarb, lime juice, lemon juice, baking powder, salt, sour cream, yogurt, eggs, olive oil

Directions:
Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm] round baking pan.
In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
In another bowl, place all the dry ingredients from almond meal to salt and mix.
Add wet ingredients from sour cream or yogurt to almond extract and mix.
Fold in the rhubarb mixture and mix gently.
Pour the batter into the round baking pan and top with almond slices.
Bake for 45-50 minutes or until a toothpick comes out clean.
When the cake is no longer hot, remove it from the pan and cool on a wire rack.
Infuse love, slice and serve with a scoop of ice cream (if you wish]!
Candied Yams Potato Pancakes!


Ingredients:
sweet potatoes, egg, flour, cream cheese, cinnamon

Directions:
Take your candied or leftover sweet potato/yam casserole, candied or not, add one large egg and enough of the flour to thicken to a bit thicker pancake consistency.
Use hand mixer and combine it all together.
Using non stick pan , medium high, and some canola oil, drop about 1/4 cup full of the "batter" into the heated pan (I use small ice cream scoop],  and cook like pancakes but be careful not to let it burn.  I experiment with the heat.  When the edges start to brown and look a bit crispy, flip them over and cook until done.
4.  1/2 Cup of cream cheese softened and warmed sprinkled with cinnamon to dollop on top.
My family loved this recipe more than regular potato pancakes!
Glovasky Family Easter Bread


Ingredients:
milk, flour, eggs, vanilla, raisins, flour, brown sugar, salt

Directions:
For the sponge - the night before (or at least 2 hours earlier] add prepared yeast and milk to a large bowl or container (we use a large roaster].  Add flour one cup at a time, using a whisk to make a smooth batter.  Add food colouring if using to get the desired golden colouring.  Cover and let stand (we use a clean pillow case, and leave it on the kitchen counter].
For the Dough - Add 10 eggs, 2 yolks, vanilla, oil, raisins, brown sugar, prepared yeasts, and salt to the paste mixing well.
Add the flour one cup at a time mixing well after each addition.  It will get harder and harder to mix as you go along.  When you think your arm is going to fall of, it is time to turn out the sticky dough and knead in the rest of the flour by hand (we get to between 10 and 11 cups with a lot of complaining LOL].
Wash and oil pan, then place the dough back inside.  Pat the top of the dough with a little oil as well.
Cover and allow to rise until double in size (we let it rise to the top of the roaster].  This can take an hour or longer depending on how warm your area is.
Turn out of pan onto a floured surface and punch down, adding a bit of flour to keep it from being too sticky.
Prepare several loaf pans by brushing with oil or spraying with cooking spray.
Break off pieces big enough to fill loaf pans about 1/3 full.
Knead each piece for a bit, trying not to add too much flour to make your dough dry.
Place in prepared pans to make loaves.
To make buns, pat a piece of dough about 1 inch thick and cut with an appropriate size glass or biscuit cutter.  Arrange buns on an ungreased baking sheet.
Brush tops of loaves or buns with oil.
We make a "proofing" table by setting the pans on a table and covering the table with a clean cloth.  Use glasses or other props to make sure the cloth won't touch the tops as they rise.  If the day is cool or damp or you want to move it faster, use a small electric heater aimed at the table.
Allow loaves to rise to tops of pans and buns to triple in size (they may expand more sideways than upwards].
Brush tops carefully with egg white beaten with a bit of water.  Don't let the eggwash drip into the sides of the pans or your loaves will stick!
Bake in a preheated 375 degree oven for about 25-30 minutes for loaves, and 18-20 minutes for buns.  If your baking sheets or pans are dark non-stick, watch carefully that the bottoms are not getting too dark.  They are ready when the tops are golden and the bottoms are nicely browned (take one or two out of their pans to check].
Remove from pans and allow to cool.
Wrap well.
These are best the day they are made, good the next day, and excellent toasted after that.
Steve's Garlic and Lime Sauce


Ingredients:
canola oil, garlic, limes, juice and zest of, salt, pepper

Directions:
Heat the oil in a small saucepan until very hot., Add the garlic and cook, swirling the pan, until just golden., Remove from heat and whisk in the lime zest and juice., Season with salt and pepper., Drizzle over cooked fish.
Dark Molasses Pumpkin Bread


Ingredients:
flour, cinnamon, ginger, nutmeg, clove, baking soda, salt, baking powder, butter, molasses, eggs, pumpkin, milk, water, vanilla, walnuts, raisins, dates

Directions:
Whisk together the first 8 ingredients. Beat the butter for a minute or so, then gradually beat in the molasses, and beat till lightened. Beat in the eggs, one at a time, then add the pumpkin.
Combine the milk and vanilla.
Alternate adding the flour mixture and the milk mixture to the pumpkin mixture. (If you're using white or wheat flour, don't overbeat]. Fold in the nuts and raisins.
Bake in a greased 9"x5" pan at 350F for about an hour, until a pick comes out clean. Let cool a few minutes before unmolding.
Potato Leek Soup St. James's Gate Style


Ingredients:
lager beer, bay leaves, unsalted butter, leeks, carrot, celery root, garlic, fine sea salt, white pepper, fresh thyme, fresh marjoram, fresh chives, yukon gold potatoes, heavy cream, ground nutmeg

Directions:
Open Black Lager and let it come to room temperature.
In a 5-quart Dutch oven melt butter. Add bay leaves, leeks, carrots,  celery root and garlic. Season with salt and white pepper. Saute vegetables 3-4 minutes. Add thyme, marjoram and 3-tablespoons chives.
Add Guinness Black Lager, chicken stock and potatoes. Bring to a full boil and reduce to simmer for 15 minutes.
Wisk in heavy cream, nutmeg, bring to a full boil. Stir to prevent cream from burning. Reduce to simmer for 30 minutes.
Remove bay leaves and puree soup using a hand blender. Season with salt and pepper to taste. Serve soup in warm bowls.
Garnish with fresh chopped chives.
Wheat Bran Oven Grilled Fish


Ingredients:
carrot, salt, pepper, cumin, lemon juice, garlic cloves, vinegar, lemons, water

Directions:
Mix: Chopped Carrot + Salt + Pepper + 1 tsp Cumin + Lemon Juice + 2 Garlic Cloves minced.
Clean Fish then stuff with that mix.
Leave for an hour.
Cover both sides of fish with wheat bran.
Preheat oven to max temp with an oven safe pane inside.
When the oven reaches temp, take the pane out.
Spray with Oil and put fish on it and put it back in oven.
Leave for 30-45 mins or until fish can be moved without bran falling off.
Mix finishing sauce (- 1 tbsp vineger, Half lemon, 1 tsp salt, 2 garlic cloves minced, 1 tsp cumin, 1 cup water] in a separate bowl.
Turn grill on until fish blackens.
Take out of oven and pour finishing sauce on fish, cover with foil and leave for 10 mins before serving -- .
Trout Amandine


Ingredients:
sea salt, all-purpose flour, fresh pepper, butter, olive oil, lemon juice, Worcestershire sauce, fresh parsley leaves, lemon wedges, lemon slice

Directions:
Stir together the milk, 1 teaspoon of salt and shakes of tabasco sauce in a 13x9 pan.  Wash and dry trout slices. Add to pan, turning to coat, and immersing as well as possible. Cover with plastic film and chill 2-3 hours.
Remove trout fillets from milk, put them on a plate, do not dry them, discard milk mixture.
Spread flour on another plate, season with pepper.
Melt 1/4 cup butter with oil in a heavy skillet.
While butter melts, dredge each trout fillet in flour, lightly shaking off excess. When butter is hot, add as many trout fillets as will fit without crowding. Cook about 2 minutes on each side or until golden. Transfer to a sheet pan. Repeat until all of trout has been cooked, if more butter is needed, have more ready, but not from the specified reserved amount.
When all of the fish has been cooked, put it on the sheet, cover loosely with foil, and put into a 175 degree oven to keep warm.
Put the cup of butter and the almonds into a saucepan with the remaining teaspoon salt. Cook moderately until lightly browned. Stir in the lemon juice and Worchestershire sauce. Cook two minutes. Remove from heat and stir in parsley. Serve over fillets with lemon wedges on warm plates.
Nenni's Italian Pork Sausage
Category: world-cuisine
By Paul Nenni

This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed.

Ingredients:
9 pounds pork shoulder, cut into cubes
3 tablespoons garlic powder
¼ cup fennel seed
2 tablespoons crushed red pepper flakes
4 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons dried parsley
½ cup dry white wine
15 feet 1 1/2 inch diameter hog casings, rinsed

Directions:
Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.

Prep time: 2 hrs
Total time: 10 hrs
Yields: 9 pounds

Calories: 153.7
Fat: 10.8 g
Saturated fat: 3.9 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 11.8 g
Cholesterol: 44.7 mg
Sodium: 293.5 mg
Mashed Potatoes Olé


Ingredients:
fresh corn, frozen corn, yellow potato, carrots, garlic cloves, butter, sour cream, sharp cheddar cheese, salt, pepper

Directions:
Cut corn kernels from cobs if using fresh.
In a large saucepan, cook corn, potatoes, carrots, jalapeño peppers and garlic in enough boiling water to just cover for 15-20 minutes until all vegetables are tender.  Drain off water.
Add butter to vegetables & coarsely mash with a potato masher.  Stir in sour cream & 3/4 cup cheese.
Season to taste with salt & pepper.
Top with remaining cheese.
Microwave 30 seconds to 1 minute or until cheese topping melts.
Serve immediately.
Apricot Dressing


Ingredients:
sour cream, plain yogurt, honey, lemon juice, salt

Directions:
Process all ingredients in a blender until smooth., Chill for at least 2 hours and serve over the salad of your choice.
Easy Garlic Shrimp


Ingredients:
olive oil, butter, margarine, garlic, shrimp

Directions:
Heat Oil and butter in large skillet.
Add garlic and then shrimp.
Add Creole Seasoning such as Tony Chachers Seasoning -to taste.
Cook until shrimp turn pink. Probably only 3 or 4 mins depending on the size of the shrimp.
Enjoy!
Ham and Au Gratin Potatoes


Ingredients:
potatoes, onion, ham, American cheese, milk, thyme

Directions:
In 9x13 casserole dish layer 1/2 the potatoes, onion, ham, and cheese., Repeat layers., Mix soup, milk, and thyme., Pour over top.  Cover with foil., Bake at 370* for 1 hour 15 minutes or until potatoes are done.
Corn Tortillas
Category: bread
By jenn

This is the real thing!  A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.

Ingredients:
1 ¾ cups masa harina
1 ⅛ cups water

Directions:
In a medium bowl, mix together   and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 15 tortillas

Calories: 145.6
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 30.4 g
Sugars: 0.3 g
Dietary fiber: 3.8 g
Protein: 3.7 g
Sodium: 3.6 mg
Super Simple Scrumpcious Sloppy Joes


Ingredients:
ground beef, onion, celery ribs, ketchup, yellow mustard, condensed chicken gumbo soup, hamburger

Directions:
Brown beef, drain and sprinkle with salt and pepper., Add onions and celery and cook until onions are clear., Add remaining ingredients and stir until hot., Add more mustard to suit your taste., Serve on buns., Enjoy!
Grilled Chicken Pineapple Sliders
Category: meat-and-poultry
By Lindsey Pfeiffer

A Hawaiian twist on sliders.

Ingredients:
1  lemon, juiced
1  lime, juiced
1 tablespoon cider vinegar
salt and black pepper to taste
3  skinless, boneless chicken breast halves - cut in half
6  pineapple rings
2 tablespoons teriyaki sauce
6 slices  red onion
6  Hawaiian bread rolls - split and toasted
6  lettuce leaves - rinsed and dried

Directions:
Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 sliders

Calories: 396.8
Fat: 1.5 g
Saturated fat: 4.4 g
Carbohydrates: 58.2 g
Sugars: 10.7 g
Dietary fiber: 4.2 g
Protein: 27.3 g
Cholesterol: 73.6 mg
Sodium: 504.9 mg
Paula Deen's Sour Cream Biscuits


Ingredients:
butter, self-rising flour, sour cream

Directions:
Preheat oven to 350°F., Mix butter, flour and sour cream until JUST blended. Do Not Over mix., Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise., Bake for 20 minutes.
Dark Chocolate Covered Cherry Cheesecake


Ingredients:
chocolate graham cracker crumbs, butter, bittersweet chocolate chips, cream cheese, eggs, granulated sugar, pure vanilla extract, vanilla bean paste, dried cherries

Directions:
For Crust: Preheat oven to 350 degrees.
Lightly butter a 9 inch springform pan.
Pour graham cracker crumbs into bottom of pan.  Drizzle with melted butter and press to form a thin crust.
Bake for 10 minutes, then remove from oven.
Reduce oven temperature to 325 degrees.
For Filling: Melt chocolate in a double boiler until smooth.  Remove from heat, and bring to room temperature.  Consistency should be pourable.
Meanwhile, whip cream cheese until light and fluffy.
Add sugar, and blend at medium-high speed until smooth and creamy.
Blend in eggs, one at a time.  Beat until fluffy.
Add vanilla extract, and whip to combine.
Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
Gently stir in the melted chocolate, just until combined.
Carefully stir in the dried cherries.
Pour filling into room temperature crust.
Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan.  Set on center oven rack.  Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
Bake 1 1/2 hours at 325 degrees, or until center is just set.
Remove from oven, and allow to cool about 5 minutes.
Run a knife around the edge of the cheesecake.  Do not remove the springform pan.
Cover, and chill overnight.
Enjoy!
Cannelloni (Soprano's Style)


Ingredients:
bechamel sauce, Italian sausage, garlic, spinach, parmigiano-reggiano cheese

Directions:
Filliing:
Heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently until no longer pink.
Tip the pan to spoon off the excess fat.
Stir in the spinach and 1 cup of the bechamel sauce; add salt and pepper to taste.
Remove from heat and let cool slightly, then stir in 1 cup of parmigiano reggiano.
Cook pasta until slightly underdone; placing in cold water until cool enough to handle, then lay flat on lint-free towel.
Preheat oven to 350 degrees; butter 2 11 x 8 x 2 inch baking dishes.
Cannelloni:
Spread a thin layer of sauce over the bottom of the baking dishes.
Spread some of the filling over each pasta square, leaving 1/2 border on one side. Starting at the opposite side, loosely roll and place seam-side down in the baking dishes.
Spoon the remaining sauce over the pasta.
Sprinkle with cheese.
Bake 30 minutes, or until the sauce is bubbling and the top is golden brown. Serve hot.
(The cannelloni can be assembled up to 1 day ahead. Cover with plastic wrap and refrigerate after completely assembling.  You will need to bake longer than 30 minutes].