xiaoxl/recipe_data huggingface dataset:
Smoked Salmon Bruschetta


Ingredients:
garlic clove, extra virgin olive oil, smoked salmon, lox, purple onions, cream cheese

Directions:
Toast bread, rub one side of each slice with the cut side of garlic clove and drizzle with olive oil.
Arrange smoked salmon and onion slices on bread and top with a dollop of cream cheese.
South African Inspired Potato Salad


Ingredients:
potatoes, carrot, chives, tofu sour cream, sour cream, vegan mayonnaise, Miracle Whip, sea salt, onion powder, seasoning salt, turmeric, tomatoes, fresh parsley

Directions:
Mix the sour cream, Vegenaise or miracle whip and all the seasonings together.
Add the rest of the ingredients and mix gently until well blended.
Garnish with parsley and grape tomatoes. Chill in refrigerator until serving time.
Apple Oats Casserole Bars


Ingredients:
rolled oats, raisins, dates, unsweetened coconut, apples, soymilk, milk, cinnamon, apple pie spice

Directions:
Measurements may vary depending on size of casserole dish.
In an 8" x 8" baking dish, sprinkle 1/3 of the oats on the bottom of dish.
Next, layer 1/2 of the raisins, 1/2 of the coconut, another 1/3 of the oats, and all of the apples (or applesauce], and top with spices.
Pour on 1/2 of the milk.
Continue by adding the rest of the raisins, oats and coconut, and spices.
Top with the almonds and sprinkle with cinnamon.
Pour on the rest of the milk.
Bake at 350° for 30 minutes.
Chocolate Chip Graham Balls
Category: desserts
By cjls78

These graham balls are so easy, even very young kids can make these (with adult supervision, of course)!

Ingredients:
1 cup finely crushed graham crackers
1 cup chocolate chips
⅓ cup sweetened condensed milk
½ cup chopped nuts

Directions:
Combine graham cracker crumbs, chocolate chips, and sweetened condensed milk in a mixing bowl. Pour chopped nuts into a shallow bowl. Form graham cracker mixture into 1-inch balls and roll in nuts until coated. Chill graham balls until set, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 dozen graham balls

Calories: 80.2
Fat: 4.5 g
Saturated fat: 1.8 g
Carbohydrates: 10.1 g
Sugars: 7.3 g
Dietary fiber: 0.8 g
Protein: 1.4 g
Cholesterol: 1.4 mg
Sodium: 27.7 mg
Dill Vegetable Dip


Ingredients:
sour cream, mayonnaise, dill, parsley, onion

Directions:
combine all ingredients and mix well., Enjoy.
Pizza With Yorkshire Crust


Ingredients:
butter, milk, eggs, flour, salt, wheat germ, olive oil, onion, garlic, mozzarella cheese, tomato sauce, oregano, salt, parmesan cheese

Directions:
Crust: Place butter in a 9x13 pan and place into a hot oven (400 degrees] to melt.
Mix the remaining ingredients.
Take out pan and tilt it so the butter will coat bottom, reduce the heat of the oven to 350 degrees.
Pour the crust over the top of the butter.
Bake 15 minutes.
While Crust is baking, prepare toppings.
Toppings: heat oil in a small skillet and saute' onion, garlic until lightly brown.
Stir in tomato sauce, oregano, salt.
Spread the crust with the tomato mixture-- top with the cheese.
BAke another 5 minutes to melt cheese and heat pizza through.
NOTE: You can add mushroom, sausage or other toppings to the tomato mixture if you like.
Hearty Lentil Soup


Ingredients:
lentils, olive oil, tomato sauce, green pepper, garlic cloves, water, carrot, thyme, bay leaf, cayenne pepper, salt

Directions:
"Mix everything in a crock pot and cook on high for 4 hours or on low for 8 hours."
Banana Bread Sticks


Ingredients:
brown sugar, eggs, vanilla extract, baking powder, baking soda

Directions:
Preheat oven to 350°F  If you've decided to use them, roast your nuts for 7-10 minutes.  Remove and cool.
Grease two medium loaf pans.
Mash the bananas and set aside.
Chop the nuts (I used macadamia nuts], set aside.
Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl.
Put the brown sugar and oil in the bowl of the food processor and combine.  Add the eggs or egg replacer.  Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana.
Pulse once to combine.
Add the chopped nuts to the flour mixture and mix them to coat.
Add the wet ingredients to the dry until just combined.  Don't over mix.
Divide between the two loaf pans.
Bake for 1 hour or until the loaves are done.
I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven.
Turn the stove temperature down to 200°F.
Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool.
Make sure they are cold before you cut them as they will fall apart.
Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie.
I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed.  Be patient it might take a while.
The slices should be hard and crunchy when finished.  Store in a tightly covered container.  I'm going to glaze these with chocolate. :0].
French Beef Stew
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

Quick and easy, this is a very hearty stew, in truth, a meal in itself.  Serve with warm crusty French Bread, if desired.

Ingredients:
1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4  carrots, chopped
2  potatoes, peeled and chopped
¾ teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste

Directions:
Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil.  Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme.  Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Yields: 8 servings

Calories: 342.6
Fat: 20.1 g
Saturated fat: 7.2 g
Carbohydrates: 20 g
Sugars: 4.7 g
Dietary fiber: 3.2 g
Protein: 18.7 g
Cholesterol: 57 mg
Sodium: 490.7 mg
Bacon Stuffed Mushrooms
Category: appetizers-and-snacks
By auntfanny

The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.

Ingredients:
4 slices bacon
2 (12 ounce) packages fresh white mushrooms
3 tablespoons butter, melted
6  pitted black olives, finely chopped
¼ cup finely chopped green onion
1 teaspoon oil-packed minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon all-purpose flour
¼ cup milk
4 slices Swiss-flavored American cheese, chopped
3 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled. Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter. Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat. Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until  cheeses melt, about 5 minutes. Spoon filling into mushroom caps. Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 258.1
Fat: 22.1 g
Saturated fat: 11.1 g
Carbohydrates: 7.1 g
Sugars: 2.5 g
Dietary fiber: 1.5 g
Protein: 11.4 g
Cholesterol: 47.7 mg
Sodium: 769.8 mg
Grilled Tequila Salmon


Ingredients:
limes, olive oil, sugar, chili powder, salt, salmon steaks, salmon fillets, butter

Directions:
Grate peel from limes & place in a bowl.
Squeeze out 1/2 cup juice from limes.
Add to bowl along with tequila & oil.
Finely chop peppers and stir into lime mixture along with sugar, chili powder & salt.
Place salmon into large resealable plastic bag.
To support the bag, place in a large bowl.
Pour marinade over fish and seal bag.
Let marinade for at least an hour--but preferably 4 hours.
Lightly oil grill and turn BBQ to medium.
Remove salmon from marinade & place directly on hot grill.
BBQ, with lid closed, for about 7- 8 minutes per side or until a knife point inserted into the center of the salmon feels warm.
While salmon is grilling, pour remaining marinade into a saucepan.
Boil vigorously, uncovered, stirring often, until sauce is reduced by half--about 3 minutes.
If you want a thicker sauce, add butter & whisk constantly for about another minute.
Mum's Rhubarb Crumble


Ingredients:
rhubarb, sugar, egg, flour, butter, flour, rolled oats, brown sugar, cinnamon

Directions:
Chop rhubarb stems into 1" pieces. Mix with 2 tbsp flour and 1 cup sugar, and egg. Pour into bottom of baking pan.
Mix remaining flour, cinnamon, oats, brown sugar, and melted butter. Sprinkle over rhubarb.
Bake at 350 degrees for 45 minutes.
Mum's original instructions: "Mix topping until crumbly (add more butter if too dry] carefully. Sprinkle over fruit mixture and bake at 350' until browned, let cool, serve warm with ice cream! YUMMY".
Variation: 2 cups rhubarb +2 cups strawberries. Optional: 1 tsp orange peel zest (fine].
Rickard's Red Barbecue Sauce


Ingredients:
butter, onions, bell peppers, garlic cloves, apple cider vinegar, fresh ginger, molasses, honey, brown sugar, tomato paste

Directions:
Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute.
Add onions, peppers and garlic. Saute until very brown, about 15 minutes.
Stir in vinegar and ginger. Bring to broil.
Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil.
Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste.
The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken. Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.
Grilled Beer Corn


Ingredients:
corn, beer

Directions:
Shuck corn, removing husks& silks.
Wash Corn.
Place corn in a dish and pour beer over to cover (may also use a large baggie] Set in fridge for at least 6-8 hours, overnight is best.
Drain corn and place on a hot grill, turning frequently till done, about 5 minutes.
If you would rather do this in a smoker, Preheat smoker to 250°F.
Place corn on racks, and stack racks in smoker.
Cook for 1 to 2 hours, turning every 20 minutes or so.
Either way, kernels should give easily under pressure when done.
Make-Ahead Smoked Salmon Spread
Category: appetizers-and-snacks
By Heidi Turner

Smoked salmon with chives and lemon pepper. Serve with table water crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup sour cream
¼ cup heavy cream
1 tablespoon lemon pepper
1 teaspoon dried dill weed
¼ cup chopped green onions
8 ounces flaked smoked salmon

Directions:
Stir together the cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in the green onions and smoked salmon until evenly mixed. Refrigerate 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 1/2 cups

Calories: 63.2
Fat: 5.6 g
Saturated fat: 3.3 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Protein: 2.7 g
Cholesterol: 17.9 mg
Sodium: 163.2 mg
Delicious Bean Soup With Spicy Sausage


Ingredients:
carrots, celery, vegetable bouillon cubes, tomato paste, salt, pepper, olive oil, water

Directions:
We put the beans in water overnight. We boil them, we take off the foam and we throw the water.
In a pressure cooker we put the beans, the tomato paste, the water, the carrots, the celery, the sausage, the salt, the broths and the pepper.
We cook for 20 minutes.
We open the cooker, we add the olive oil and we continue to cook for another 10 minutes. Our bean soup is ready. Enjoy!
Tips:
Serving the soup you can add a bit of lemon juice.
If you want your soup "hot" then we suggest you add to your ingredients chilli pepper.
You accompany idealy with olives, freshly baked bread and siglino (a greek traditional pork preserved in salted olive oil and herbes].
Danish Fritters


Ingredients:
cooked rice, eggs, sultanas, raisins, plain flour, lemon rind, icing sugar

Directions:
Mix together all ingredients except icing sugar & jam.
Fry tablespoons of the mixture in butter until lightly browned on one side then flip and cook other side.
Drain on absorbent paper.
Sprinkle with icing sugar & serve with jam.
Turkey Leftover Creamy Potato and Asparagus Soup


Ingredients:
sage, black pepper, cayenne pepper, garlic powder, parsley, oregano, potatoes, asparagus spears, nonfat milk, half-and-half, butter, chicken bouillon, chicken broth

Directions:
Dice the potatoes and microwave for 2-3 minutes with a little water just enough that fork can slide out.
Combine first 7 ingredients and mix well.
If using fresh onion saute in butter and then add turkey mixture.  Stir on medium high for 1 minute and then add asparagus till color begins to change.
In sauce pan add milk, potato flakes,half and half, and the chicken soup granules, stir in turkey mixture and simmer on low till soup thickens.
If soup mixture is not thick enough add a bit more flakes or less depending on your taste.
Coconut Conch Chowder
Category: soups-stews-and-chili
By Doug Matthews

A creamy chowder that came about on Super Bowl Sunday when I was digging in the freezer for chicken wings and came upon a pound of frozen conch. Very colorful. I used a mango pepper sauce.

Ingredients:
1 pound conch meat
¼ cup margarine, divided
2  green onions, chopped
1  carrot, diced
1 stalk celery, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
½ cup fresh corn kernels
2 tablespoons all-purpose flour
1 quart half-and-half
1 (14 ounce) can unsweetened coconut milk
2 cups fish stock
1 ½ tablespoons grated fresh ginger root
salt and pepper to taste
1 ½ teaspoons hot sauce
1 bunch fresh cilantro, chopped

Directions:
Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor. Melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes. Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 430.1
Fat: 30.7 g
Saturated fat: 19 g
Carbohydrates: 20 g
Sugars: 2.3 g
Dietary fiber: 2.1 g
Protein: 20.5 g
Cholesterol: 81.4 mg
Sodium: 473.8 mg
Ferf's Famous Chili Seasoning Mix


Ingredients:
flour, chili powder, sugar, garlic powder, ground cumin, Mexican oregano, black pepper, kosher salt

Directions:
Mix all ingredients together.
Store in a ziploc bag or airtight container or use immediately.
Add to 1.5 pounds of salted, browned ground beef with 1 - 16 oz can of pinto beans, 1-14.5 oz can of diced tomatoes and 1.5 cans of water.  Simmer for at least 1/2 hour over medium heat.
Sweet Rice Salad


Ingredients:
water, lemon juice, mayonnaise, long grain rice, onion, apples, tomatoes, cherry tomatoes, salt, bell pepper

Directions:
"Melt jam, water, and lemon juice together in a microwave.  Add mayonnaise when cooled.  Add all remaining ingredients.  Chill at least 30 minutes."
Tasty Avocado Salad


Ingredients:
avocados, beefsteak tomatoes, tomatoes, English cucumber, garlic, tamari

Directions:
Mix all ingredients and let marinate for a bit., Serve over salad, rice, or any other grain of your liking.
Individual Greek Pita Pizzas
Category: main-dish
By Lela

A quick, easy, and flavorful Mediterranean-style pizza, made with pita bread and topped with a lemon dressing.

Ingredients:
2 tablespoons lemon juice
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
6 tablespoons olive oil
2 (4 inch) pita bread rounds
2 cups torn fresh spinach
¼ cup halved grape tomatoes
3 tablespoons chopped pimento-stuffed green olives
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing. Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese. Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 pizzas

Calories: 726.8
Fat: 56.2 g
Saturated fat: 14.5 g
Carbohydrates: 38.5 g
Sugars: 3.4 g
Dietary fiber: 3 g
Protein: 19.4 g
Cholesterol: 51.5 mg
Sodium: 1369.8 mg
Italian Carrot and Onion Salad


Ingredients:
onion, garlic, fresh parsley

Directions:
Peel carrots and cut into small diagonal slices., Mince onion slice., Put carrots and onions in a bowl., pour pasta sauce over salad along with garlic and parsley., mix well-chill until serving.
Maple-Dijon Brussels Leaf Salad
Category: salad
By Nicholio

This is my go-to unexpected side for Thanksgiving and other pot-lucks. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it's vegan, paleo, gluten-free, and low-carb friendly. The only thing that takes time is deconstructing the Brussels sprouts. The salad keeps in the refrigerator for up to 3 days.

Ingredients:
2 pounds Brussels sprouts, trimmed
¼ cup maple syrup
2 tablespoons extra-virgin olive oil
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
1 cup sweetened dried cranberries
1 cup cinnamon-roasted almonds

Directions:
Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl. Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 cups

Calories: 173.5
Fat: 8.6 g
Saturated fat: 0.8 g
Carbohydrates: 22.1 g
Sugars: 14 g
Dietary fiber: 4.7 g
Protein: 5.1 g
Sodium: 61.4 mg
Creamy Chunky Clammy Chowder


Ingredients:
butter, celery, celery leaves, sweet onion, carrot, garlic clove, white wine, yukon gold potatoes, baby clams, clams, water, sugar, pepper, salt, paprika, parsley, half-and-half, flour

Directions:
In a large soup pot, melt butter.  Add celery, celery leaves, onion, carrots and garlic; cover and cook about 10 minutes (stirring occasionally] to soften veggies.
Add wine and potatoes.  Add in the juice from ALL the canned clams (should be about 2 cups total]; set clams aside.  Add water, sugar, pepper, salt, paprika and parsley; bring to a boil.  Reduce heat; cover and simmer for about 15 minutes (stirring occasionally] or until potatoes are tender.
Add the clams.
In a medium bowl, whisk together half and half with the flour until smooth; pour into soup pot.  Stir well.  Heat through and serve.
Tomato-Basil-Pancetta Pasta


Ingredients:
cherry tomatoes, white mushrooms, pasta, basil leaves, olive oil, pancetta, garlic clove, black pepper

Directions:
Cook the pasta with some salt  'al dente' according to its package instructions and drain, wash with cold water.
Prepare the vegetables: half the cherry tomatoes, slice the mushrooms, and shredd the basil (you can be a bit more liberal with the amount if you want]. Last, chop the garlic-clove.
Heat the olive oil in a frying pan, and add the pancetta. Stir on medium heat for about a minute until the pancetta gets crisp. Turn the heat down and add the garlic. Toss it for another minute, until slightly 'fried'*.
Add the tomatoes and cook for 3 minutes, frequently turning them around. Now, add half of the port and cook further for 2 minutes until almost all the [port] liquid has evaporated.
Turn the heat back to medium-heat and add the mushrooms and black pepper. Stir around the vegetables for 1 minute, and add the remaining port. Let the liquid evaporate slightly, after which you add the shredded basil.
Cook for 2 more minutes  until the basil has shrunk. At this stage, the vegetables should still be 'pooling' in a bit of liquid, which you do need to add  flavor the pasta.
Add the pasta and turn down the heat. Stir around for 2-3 minutes, to absorb [most of ] the sauce.
Done! Serve in nice pasta bowls with some Parmesan/Pecorino cheese [if desired].
Special Pork & Beans


Ingredients:
character(0]

Directions:
Defrost and cook sausage until done., Pour both cans of beans over sausage and mix well., Heat thoroughly., Serve.
Eggs in a Cloud


Ingredients:
ham, swiss cheese, eggs

Directions:
Preheat oven to 350 degrees. Lightly toast bread slices and place on a cookie sheet lined with parchment paper or aluminum foil for easy clean up.
Top each slice of bread with a slice of ham; top ham with a slice of cheese.
Using an electric mixer, beat egg whites in a mixing bowl until fluffy and stiff peaks have formed.
Mound egg whites attractively atop each slice of bread, forming a well in the center. Slide an egg yolk into the center of each egg white well.
Place cookie sheet in the center of oven and bake for 10-15 minutes, or until the egg whites are lightly golden and egg yolks are just set (egg yolks will be over-easy to over-medium in doneness].
Remove cookie sheet from oven. Plate immediately and serve warm.
Fat-Free/Cholesterol-Free Bran Muffins


Ingredients:
fat-free buttermilk, molasses, applesauce, banana, vanilla, all-purpose flour, white sugar, brown sugar, baking powder, salt, cinnamon, raisins

Directions:
Set oven to 350 degrees F (set oven rack to second-lowest position].
Line 12 regular size muffin tins with paper liners.
In a medium bowl combine the buttermilk with wheat bran; allow to sit for 10 minutes.
In a small bowl whisk together the egg whites with molasses, applesauce, mashed banana and vanilla; mix until well combined.
In a medium bowl combine the flour with sugar, baking powder, salt and cinnamon.
After the 10 minutes of sitting time add the egg mixture to the bran/buttermilk mixture; mix very well to combine, then add to the flour mixture; mix until just combined.
Mix in raisins (if using].
Divide into the muffin tins filling just over threee-quarters full.
Bake for about 20-22 minutes or until muffins test done.