xiaoxl/recipe_data huggingface dataset:
traditional Irish Ham and Cabbage Dinner


Ingredients:
smoked ham, onion, carrots, potatoes, dried thyme, fresh parsley, cabbage

Directions:
Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
Put ham into a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil.
Turn to simmer and cook until veggies are tender.
Remove the herb bag.
Add cabbage, simmer for 20 minutes.
or until cabbage is cooked.
Remove ham and cut in to pieces.
Place on the center of a large platter.
Strain the cabbage and season it with pepper.
Surround the ham with the cabbage, carrots, and potatoes.
EAT!
Scalloped Potatoes With Fresh Green Beans


Ingredients:
potatoes, fresh green beans, flour, butter, salt, white pepper, paprika, chicken bouillon cube, water, milk, heavy cream

Directions:
Wash and peel the potatoes.
Slice potatoes and put into a glass or tefal baking dish.
Wash green beans, snip ends and cut each bean in half, add this to baking dish with potatoes.
In a saucepan, melt 4 tablespoons butter, add 2 tablespoons of flour and stir until coated and cook to a light brown color.
Remove flour from heat, add 2 cups of milk and stir with whisk until smooth.
Add 1 cup of water, chicken boullion, salt & white pepper, return to a low heat to boil.
Once boiled, should be a bit thick.
Serve in 1 tablespoon of heavy cream and add this to oven dish of potatoes and beans.
Sprinkle paprika on top.
Put into a preheated oven at 350 degrees, bake for approximately 1 hour. Should have lost most of its liquid, and be browned on top and a bit crusty on sides.
Serve next to your favorite dish!
Okra & Tomatoes


Ingredients:
okra, olive oil, red onions, kosher salt, garlic cloves, diced tomatoes

Directions:
Clean and trim okra just before cooking.  Cut each okra  in half lengthwise, if there are any pieces longer than 4 inches, cut them in half crosswise and then lengthwise.
Heat the olive oil in a deep sided skillet over medium heat and add the onions along with the salt; cook until they begin to soften, approximately 4 minutes.
Add the garlic and cook for 1 minute longer.
Add the tomatoes and bring the mixture to a boil.
Decrease the heat to low and add the okra. Stir to combine.
Cook, uncovered for 20 minutes.
Serve immediately.
Springtime Lime Slushie


Ingredients:
boiling water, cold water, ginger ale

Directions:
In a freezer container, dissolve gelatin in boiling water.
Stir in the cold water and sherbert until combined.
Freeze for 4 hours or until set.
Remove from the freezer 45 minutes before serving.
For each serving, place 1 cup of slush mixture in a glass; add about 1/3 cup ginger ale.
PERFECT Shortcake Biscuits


Ingredients:
flour, baking powder, salt, sugar, shortening, milk

Directions:
Combine dry ingredients in medium bowl.
Add shortening, and cut into dry ingredients.
Add milk and egg yolk together, and mix just until all dry ingredients are moistened.
Dump out onto a lightly floured surface and knead about 4-5 times (very lightly!] and pat dough into a 1/3 inch thickness.
Use a cookie cutter to cut out shapes.
Bake on lightly greased cookie sheet for 10-15 minutes, or until golden brown.
Serve with berries or other cut fresh fruit and sweetened whipped cream.
Yum!
Chocolate Nut Wreaths


Ingredients:
"dark chocolate"

Directions:
Grease and line a tray with non-stick baking paper. Using a teaspoon, spoon a little melted chocolate onto baking paper (although it might be easier to pipe it] and spread out in the form of a wreath shape.
Decorate with almonds and glace cherries.
Repeat with remaining chocolate, almond and cherries to use all ingredients and refrigerate until firm.
Keto Crackers
Category: bread
By Linda Nofsinger

These low-carb keto crackers are made with mozzarella cheese, almond flour, and egg yolk. The recipe makes about 40 crackers, depending on the size.

Ingredients:
½ cup shredded mozzarella cheese
⅓ cup finely ground almond flour
⅛ teaspoon garlic powder
⅛ teaspoon salt
1 large egg yolk

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine mozzarella cheese, almond flour, garlic powder, and salt in microwave-safe bowl. Heat in the microwave for 30 seconds. Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough. Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife. Lay squares on the prepared baking sheet, leaving a little space between them Bake in the preheated oven for 5 to 6 minutes. Remove baking sheet from oven and turn crackers over. Bake on the other side until lightly browned and crisp, 2 more minutes. Watch them closely to prevent burning.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 40 crackers

Calories: 11
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 6 mg
Sodium: 16.2 mg
Cheesy Garlic Breadsticks


Ingredients:
warm water, bread flour, powdered milk, sugar, olive oil, cheddar cheese, parmesan cheese, panko breadcrumbs, sesame seeds, salt, butter, garlic cloves

Directions:
Heat water to 105-110 degrees farenhight, add yeast and proof.
Combine flour, powdered milk, sugar, and olive oil in a bowl.
Split 1 1/2 cups of grated cheddar cheese in two. Place one half of the cheese in the flour mixture and the other half in a separate bowl.
In a standing mixer place flour mixture and proofed yeast. Mix on low speed for about 5-8 minutes.
Form into a ball and let rise for 1 hour.
Add 1/4 cup grated parmesan cheese to the the other half of the cheddar cheese. Then add the panko bread crumbs, sesame seeds and salt. Set aside.
In a separate bowl add melted butter and minced garlic. let stand for at least 30 minutes to let garlic flavor incorporate with the butter.
After dough has risen (doubled in size] split into 32 pieces, and roll out into breadstick shape.
Take one of the breadsticks a with a pastry brush, brush with the melted butter and garlic. Then roll into the breadcrumbs and cheese mixture.
Place on a pan and repeat with the remaining sticks.
Place in a 400 degree oven for about 11-12 minutes, or until golden brown. ENJOY!
Crunchy Dill and Onion Chips


Ingredients:
pickling cucumbers, onion, kosher salt, water, distilled white vinegar, sugar

Directions:
Remove stems and blossom ends of cucumbers, then slice crosswise into 1/4- to 1/2-inch slices; combine with sliced onions.
Set a colander over a bowl and alternate layers of cucumbers/onions, and crushed ice, ending with the ice.
Cover mixture and weight down (I used 2 small colanders in two separate bowls and stacked them].
Refrigerate overnight or up to 24 hours (I left them about 3 days because I was busy, to no ill effects].
Rinse and drain cucumbers and onions with cold water.
In a heavy pot, combine water, vinegar, sugar, and salt; heat to boiling, stirring until sugar is dissolved.
Pack cucumbers/onions into a hot, sterilized pint jar; top with dill seeds.
Pour hot liquid over cucumbers to cover.
Let cool, then cover and store in the refrigerator.
Pecan Chicken Salad with Apples and Grapes
Category: salad
By Bibi

Use a rotisserie chicken from the grocery, or make your own roasted chicken, for this recipe. The fruit brings a slightly sweet taste, and the celery and pecans give great texture. This chicken salad is right at home on a croissant for lunch, or on a bed of lettuce with a side of cantaloupe for brunch.

Ingredients:
2 cups chopped cold rotisserie or roasted chicken
½ cup chopped celery
1  Fuji apple - washed, cored, and chopped
1 cup red grapes, halved
½ cup chopped pecans
½ cup mayonnaise
3 tablespoons Thousand Island dressing
1 tablespoon minced red onion, or to taste
½ teaspoon ground ginger
¼ teaspoon curry powder
¼ teaspoon dry mustard
salt and ground black pepper to taste

Directions:
Combine chicken, celery, apple, grapes, and pecans in a large bowl. Combine mayonnaise, Thousand Island Dressing, onion, ginger, curry powder, and dry mustard in a small bowl. Whisk together and pour dressing over salad ingredients. Mix to combine. Season with salt and pepper.

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

Calories: 242.6
Fat: 24.2 g
Saturated fat: 3.3 g
Carbohydrates: 7.4 g
Sugars: 4.7 g
Dietary fiber: 1.6 g
Protein: 1.2 g
Cholesterol: 9.5 mg
Sodium: 223.4 mg
Spaghetti Pie I
Category: world-cuisine
By Cathy

The crust is made from spaghetti and then layered with cheeses, meat and sauce. Mm, mm!

Ingredients:
6 ounces spaghetti
2 ½ quarts boiling water
1 tablespoon vegetable oil
2 teaspoons salt
2  eggs
⅓ cup grated Parmesan cheese
2 tablespoons butter, softened
1 cup cottage cheese
1 tablespoon vegetable oil
1 pound lean ground beef
1  onion, chopped
¼ cup chopped green bell pepper
1 cup chopped tomatoes
6 ounces tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
2 ounces shredded mozzarella cheese

Directions:
Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan. Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C). Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese. Bake uncovered in preheated oven for 30 minutes. Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 524.5
Fat: 30.9 g
Saturated fat: 12.8 g
Carbohydrates: 31.9 g
Sugars: 7 g
Dietary fiber: 2.9 g
Protein: 29.6 g
Cholesterol: 144.5 mg
Sodium: 1587.3 mg
Light Bread Machine Sandwich Bread


Ingredients:
fast rising yeast, white sugar, water, butter, flour, egg, salt

Directions:
Heat water to 120 degrees.  I use a meat thermometer to check the temperature.  Do not guess at the temperature of your water.  Too hot or too cold makes a difference.
Add sugar to water and stir until dissolved.  (Note:  If you do not dissolve the sugar, you will not get the same result.].
Add 2 packages of RAPID RISE yeast to the water.  (Note:  regular yeast will not give you the same result.].
Let mixture sit for 10 minutes.  That seems to be the best amount of time.  Anything more than 20 minutes seems to have a negative effect on the results.  If you skip this step you won't get the fluffiness you're looking for.  This should be in ADDITION to your bread machine rise.
Spray bread machine pan with non-stick spray.
Pour yeast mixture into pan.  (My bread machine directions say always pour dry ingredients in first, but this works for me].
Add oil.  (I've tried this recipe with 4T of oil and no butter and 4T of butter and no oil, but did not get the same result.].
Add melted butter.  Salted or unsalted butter doesn't seem to make a difference.  If I use unsalted butter, I up the salt to 1 1/2 teaspoons.
Add flour.
Add beaten egg.
Add salt.
Select medium crust, white bread and 2-pound loaf cycle.
Remove the bread from the bread pan after the cycle has finished and place on a rack so the bottom doesn't get soggy.  Try to resist taking that first slice while it's still warm.  Sometimes I do  --  sometimes I don't. :-] Lasts about 2 weeks in a refrigerator.  Lasts about 3 days if kept out.
You can take this basic recipe and add whatever spices you enjoy.  I've used garlic, oregano, basil, etc.  I haven't tried cheese yet, but if someone out there does would love to know how it turns out!
Slow Cooker Chicken Cacciatore


Ingredients:
boneless skinless chicken breast halves, green peppers, fresh mushrooms, onion, garlic

Directions:
Put chicken in the slow cooker., Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic., Cover and cook on low for 7 <U+0096> 9 hours., Serve with Pasta.
Cherry Sauce for Grilled Salmon


Ingredients:
sweet cherries, water, dry white wine, onion, garlic clove, honey, fresh lemon juice, lemon peel, salt, crushed red pepper flakes, salmon

Directions:
In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.
Soft and Gooey Chestnut and Chocolate Cake


Ingredients:
dark chocolate, unsalted butter, chestnuts, milk, eggs, caster sugar

Directions:
heat oven to 160°C Grease and line a 25cm/10 inch springform cake tin with greaseproof paper.
melt the chocolate and butter together in a pan over a gentle heat. In another pan, heat the milk with the cooked chestnuts until just boiling, then process to a rough puree with a processor.
Seperate the egg whites from the yolks. Put the yolks with the sugar and mix, add the chocolate mixture and chestnut puree. Mix until you have a smooth batter.
Wisk the whites until stiff, then fold gently into the chocolate chestnut mix.
Transfer to the cake tin and bake for about 30 minutes or until just set, with a slight wobble in the centre.
Cool completely then serve cut in a thick wedge with a thick dollop of double cream.
Good Morning Muffins


Ingredients:
white whole wheat flour, brown sugar, flax seed meal, baking soda, baking powder, salt, cinnamon, nutmeg, carrots, apples, raisins, walnuts, milk, eggs, vanilla extract

Directions:
Preheat oven to 350º F.
Grease muffins pans or line with papper cups.
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
Combine milk, beaten eggs and vanilla in another bowl. Stir in carrots, apples, raisins and walnuts.
Pour liquid mixture into dry ingredients.
Stir until ingredients are moistened. Do not overmix.
FIll muffins cups 3/4 full.
Bake at 350ºF for 15 to 20 minutes.
Dorito Mexican Salad


Ingredients:
ground beef, onion, salt, ground black pepper, water, chili powder, lettuce, tomatoes, cheddar cheese

Directions:
In large skillet brown ground beef.
Drain and return to skillet.
Stir in onion and continue to cook 5 minutes.
Add seasonings, red beans, salad dressing and water.
(Note: Fill salad dressing bottle half way and shake well before adding to ground beef mixture.].
Stir to mix and allow to simmer over medium low heat 15 minutes.
Place Dorito's Chips on plate- crush slightly if desired.
Spoon meat& bean mixture over top and garnish with lettuce, tomatoes& cheese.
Ambrosia Cream Pie


Ingredients:
canned mandarin oranges, crushed pineapple, milk, vanilla instant pudding mix, coconut flakes, graham cracker crumb crust, coconut

Directions:
Chop up orange segments.
Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie].
In a medium bowl, combine the milk and the pudding mix.  Mix well.
Whip the cream until stiff and fold it into the pudding mix.
Fold in the coconut as well.
Add the oranges and pineapple and stir well to mix it all through.
Pour this mixture into the crumb crust.
Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.
Keep it covered and store it in the fridge.
Garnish with additional whipped topping and coconut.
Cuba Libre Cupcakes


Ingredients:
flour, sugar, butter, milk, rum, lime juice, baking soda, baking powder, salt, egg

Directions:
Preheat oven to 350.
Line or grease and flour 1 12 cupcake cupcake pan.
In a small saucepan, heat butter, coca cola and rum to boiling. Remove from heat and allow to cool.
Mix together lime juice and milk in a small bowl* or measuring cup and set aside.
Meanwhile, whisk together cocoa, flour, sugar, baking soda, baking powder and salt.
Add the cooled butter/coke mixture and beat until well combined.
Add egg, beat then pour in the milk. Mix until combined. The batter will be rather thin.
Fill each well 2/3 of the way full. Bake 20 minutes or until a toothpick comes out clean. Remove cupcakes to wire racks as soon as possible to cool.
Frost with Chocolate Rum Cream Cheese Frosting when cool.
Garnish with a wedge of lime.
*This will sour the milk a bit. Do not worry if it looks slightly curdled.
Plain Cooked Quinoa in Rice Cooker


Ingredients:
quinoa, water, olive oil, salt

Directions:
Drop quinoa in rice cooker.
Fill in with filtered water per rice cooker instruction.
Add olive oil and salt.
Let it cook until rice cooker turns off (about 20 minutes].
Lobster Thermidor a La Julia Child


Ingredients:
dry white wine, onion, carrot, celery, fresh parsley, bay leaf, thyme, peppercorns, dried tarragon, live lobsters, fresh mushrooms, butter, lemon juice, salt, butter, flour, dry mustard, cayenne pepper, butter, cognac, parmesan cheese, swiss cheese, butter

Directions:
Simmer all of the ingredients under Step 1 (except the lobsters!] in a large enameled or stainless steel pot for 15 minutes.
Bring to a rolling boil and then add the live lobsters.
You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
When the lobsters are cooked, remove them from the kettle.
Pour the mushroom juices in the kettle (not the mushrooms!] lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
Strain the liquid into a large saucepan and bring to a simmer.
Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
Be sure not to brown it!
Remove from heat, and beat in the lobster-mushroom liquid.
Boil, stirring constantly, for 1 minute.
Drizzle the cream from step 3 on top of the sauce.
Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
Discard 'sand sacks' in the heads and intestines.
Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4.
Beat the lobster-mushroom sauce into this mixture in small spats.
Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
Boil slowly for 2 minutes.
Thin out with step 5.
By now the sauce should be thick enough to coat a spoon pretty heavily.
Set aside, top filmed with a spoonful of cream.
Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
Set the skillet with the butter from step 6 over medium heat.
When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
Preheat oven to 425°F.
Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
Heap the lobster mixture into the shells, and cover with the remaining sauce.
Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on].
Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
Serve immediately!
Cream of Asparagus Soup


Ingredients:
unsalted butter, shallots, celery, asparagus, potatoes, basil, heavy cream, salt, white pepper

Directions:
In a large saucepan over medium heat melt butter.
Add the shallots and celery and saute for 3-4 minutes-do not brown.
Add the stock, the cut asparagus minus 18 tips, potatoes and basil.
Raise the heat to medium high and bring to a boil.
Reduce heat and simmer gently for 20 minutes.
In small batches puree soup in a food mill, blender or food processor.
If using a blender or processor force puree through a strainer with a wooden spoon-this removes any asparagus fibers.
Return puree to the pan, stir in cream and season with a bit of salt and pepper.
Stir well, simmering for 3 minutes.
Taste and adjust seasonings.
Into a pan of salted, boiling water cook asparagus tips for 2 minutes.
Drain.
Ladle soup into bowls and crown each bowl with 3 asparagus tips each.
Serve hot or chill and serve cold, again adjusting seasonings.
TIP-when serving creamed soups they are never boiled once the cream is added, so heat the serving bowls with very hot water, pour out, quickly dry and ladle in the soup.
Mahogany Chicken Wings
Category: appetizers-and-snacks
By Christine

These sweet, succulent wings look as delicious as they taste!

Ingredients:
3 pounds chicken wings, split and tips discarded
½ cup soy sauce
½ cup honey
¼ cup molasses
2 tablespoons chile sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped

Directions:
Place chicken in a shallow, medium dish. In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally. Preheat oven to 375  degrees F (190 degrees C). In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 5 servings

Calories: 773.5
Fat: 43.6 g
Saturated fat: 12.2 g
Carbohydrates: 43.1 g
Sugars: 37.4 g
Dietary fiber: 0.3 g
Protein: 51.9 g
Cholesterol: 209.7 mg
Sodium: 1649.7 mg
Lemon Thyme Rice
Category: side-dish
By LASUG

This is a recipe that my neighbor taught me when I was young. It is very good and goes with any chicken dish. Even my picky 4 year old eater eats it!

Ingredients:
1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves

Directions:
Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes. Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

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

Calories: 212.1
Fat: 3.8 g
Saturated fat: 2.1 g
Carbohydrates: 37.8 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 5.4 g
Cholesterol: 7.6 mg
Sodium: 345.6 mg
Beef Enchilladas


Ingredients:
ground beef, cheddar cheese, green chili peppers, green bell pepper, cayenne pepper, corn tortillas, olive oil

Directions:
Brown ground beef drain add 3/4 of water and taco seasoning mix with chopped onion and bell pepper bring to a boil let simmer 15  minutes while simmering take skillet put one tbsp of olive oil in skillet cook tortillas 3 to 4 seconds each side to soften put on clean plate on side pre heat oven to 350.  In another sauce pan warm up ebchillada sauce on medium high until steaming.
Slightly grease 19x10 glass cooking dish lay tortilla in one at a time starting with cheese  meat a little sauce and roll repeating until all tortillas are rolled up side by side.
Pour remaining enchilada sauce all over the top of  and remaking ground meat down the middle of Enchilladas then spread your green chili peppers down center topping it with the cheese.
Cover with paper foil let bake 30 minutes.
Let cool 5- 10 minutes top with sour cream and  sliced peppers and serve.
Chili - Crock Pot


Ingredients:
ground beef, kidney beans, diced tomatoes, tomato sauce, onions, green pepper, chili powder, garlic cloves

Directions:
Mix all ingredients into crock pot and cook on low 8-10 hours., Serve with cheese, and other chili condiments to your family's liking.