xiaoxl/recipe_data huggingface dataset:
Hasselback Potatoes
Category: side-dish
By POMPIER850

This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.

Ingredients:
4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper. Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 247.3
Fat: 7.1 g
Saturated fat: 4.4 g
Carbohydrates: 41.1 g
Sugars: 1.9 g
Dietary fiber: 5.1 g
Protein: 6.1 g
Cholesterol: 19.2 mg
Sodium: 171.2 mg
Curry Mayonnaise


Ingredients:
mayonnaise, curry powder, mustard powder, water, vinegar, black pepper

Directions:
Stir together until all ingredients are incorporated., Chill 15 minutes.
Pico De Gallo


Ingredients:
tomatoes, onion, green bell pepper, garlic cloves, fresh cilantro, salt, black pepper, cold water, vinegar, lime

Directions:
On a cutting board, finely chop tomatoes, jalapenos, onion, bell pepper, garlic and cilantro.
Place all in a glass bowl and mix together.
Add salt, pepper, water and vinegar.
Squeeze the juice from the lime into the mixture and mix thoroughly.
Chill before serving.
Stewed Chayote


Ingredients:
chayotes, olive oil, onion, garlic, tomatoes, water

Directions:
Quarter the chayote.
Remove and discard the center seed of each.
Cut into 1/4-inch slices.
Bring a large pot of salted water to a boil, add the chayote, and boil for 5 minutes.
Drain.
Heat the olive oil in a large skillet over moderate heat.
Cook the onions until translucent, about 5 minutes.
Add the garlic and cook for 1-2 minutes longer.
Add the chayote, tomatoes, and water.
Bring to a simmer, cover, and cook over low heat for 10 minutes.
Serve immediately.
NOTE: If you can't locate chayotes (usually found in the tropical or exotic produce section], try using zucchini or cucumbers (yes, cucumbers can be cooked like zucchini].
These are the closest matches to chayote, taste- and texture-wise.
Classic Bacon Waffle Pops


Ingredients:
eggs, milk, butter, vanilla extract, all-purpose flour, sugar, baking powder, salt, bacon

Directions:
In a medium-size mixing bowl, add egg yolks, milk, melted butter, and vanilla extract and mix well together.
In a another bowl, combine flour, sugar and baking powder. Mix the wet and dry ingredients together until well combined.
Beat the egg whites with pinch of salt until stiff peaks form. Fold into gently into the batter.
Preheat the waffle iron and bake the waffles according to manufacturer's directions until golden brown. Set the waffles aside on the cooling rack to cool.
Cut the waffles into wedges, stick a popsicle stick into each waffle wedge.
Dip the top part of the waffle wedge into the milk chocolate, then top with preferred toppings, leave it dry for a few minutes Have fun with different toppings and drizzles. Serve warm or cold.
Not-So-Swedish Meatballs #A1


Ingredients:
water, ground turkey, prepared mustard, garlic powder, onion powder, salt, black pepper, dry mustard, mayonnaise, cumin, cornstarch, cold water, pasta

Directions:
Place a 6 quart pot of water on the stove on high heat to boil the noodles, In a mixing bowl moisten your 12 slices of white bread with 1/8 cup of water and break into small pieces. Add your ground turkey, egg, prepared mustard, 1/4 cup A-1 sauce, 1 tbsp of garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp dry mustard 1/8 cup of mayonaise and mix with hands until well incorporated. Divide mixture into 16 meatballs.
Heat 1/4 cup of oil in a skillet over mediun heat.  once oil is heated add your meatballs and brown on all sides. (spproximately 10-15 minutes].  White your meatballs are cooking grab a sauce pot and add your 3 cups of beef broth remaining 1/4 cup of A-1 sauce, 1/2 tbsp of garlic powder, 1/2 tsp onion powder, 1/2 tsp salt. 1/2 tsp black pepper, 1 tsp cumin and bring to a boil. In a small cup add 3 tbsp of corn starch with 3 tbsp of cold water and mix well. grab a whisk and slowly add the cornstarch mixture stirring constantly to thicken the gravy. At this point your meatballs should be browned. Add meatballs with the oil drippings to the gravy and simmer 20 minutes to finish the cooking process. Drop your noodles into boiling water and cook for 10 minutes while your meatballs are simmering.
Strain your pasta.  place a bed of noodles on a plate and top with 4 meatballs and gravy and serve.
Baked Potato Skins


Ingredients:
butter, seasoning salt, green onion, bacon, cheddar cheese

Directions:
Heat oven to 375*.
Brush potato shells with melted butter. Season all to taste.
Bake for 15 to 20 minutes until crisp but not dry and hard. Remove.
Sprinkle with cheese, bacon and onion. Place back in oven until cheese is melted.
Serve with sour cream or Ranch dressing.
Creamy Lemon Pasta


Ingredients:
unsalted butter, heavy cream, lemon, zest of, fresh fettuccine, parmesan cheese, salt, ground black pepper

Directions:
Bring a large covered pot of salted water to a boil.
Meanwhile, in a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat.
When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried]. Reserve 1 cup of the hot pasta-cooking water and drain the pasta.
Place the hot drained pasta in a large serving bowl, add the lemon cream sauce, and toss. If the sauce is too thick, add some or all of the reserved hot pasta water. Toss in the grated Parmesan. Season to taste with salt and pepper.
Lemon and Lavender Scones
Category: bread
By Marilyn

These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you're lucky enough to be able to get it, clotted cream.

Ingredients:
1 teaspoon baking soda
½ cup lemon yogurt
2 cups all-purpose flour, plus more for kneading
⅓ cup white sugar
1 tablespoon baking powder
½ cup cold butter, cut into cubes
2 tablespoons butter, melted
1  egg, beaten
1 ½ teaspoons lavender flowers
1 teaspoon lemon zest
1 tablespoon butter, melted, or as needed
1 teaspoon white sugar, or as needed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Stir baking soda and yogurt together in a bowl. Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened. Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky. Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar. Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 scones

Calories: 206.6
Fat: 11.3 g
Saturated fat: 6.9 g
Carbohydrates: 23.5 g
Sugars: 7.3 g
Dietary fiber: 0.6 g
Protein: 3.3 g
Cholesterol: 43.9 mg
Sodium: 314.2 mg
Easy Chicken Pot Pie
Category: meat-and-poultry
By Tressie Grant

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Ingredients:
2 (9 inch)  deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust. Bake at 350 degrees F (175  degrees C) for 30 minutes or until crust is golden brown.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 463.4
Fat: 24.8 g
Saturated fat: 7.9 g
Carbohydrates: 39.7 g
Sugars: 3.8 g
Dietary fiber: 3.3 g
Protein: 19.1 g
Cholesterol: 41.6 mg
Sodium: 920 mg
Chicken Salad With an Asian Twist


Ingredients:
plain yogurt, garlic powder, salt, pepper, boneless skinless chicken breasts, grapes, green onion, raw cashews, celery, sesame seeds

Directions:
Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome], and set aside.
Chop the onion and celery into small pieces.
Using a "slapper" food chopper, chop the cashews.
Chop the chicken into small pieces.
Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com] with spinach leaves. Sprinkle a few sesame seeds on top and serve.
Little Irish Hog


Ingredients:
corned beef, swiss cheese, sauerkraut, salt, pepper, garlic powder, dried sage, caraway seed, olive oil

Directions:
Pound out the pork cutlets to 1/2 inch thickness.
You can use smaller pieces of meat, and divide the ingredients accordingly.
Mix seasonings together. Season both sides with the seasoning, just to coat lightly.
Lay half of the corned beef on each piece of pork, to within 1/2 inch of edge.
Spread the sauerkraut, on top of the corned beef.
Place the cheese slices on top of this, then start rolling the meat toward the opposite end. (Like you would with cinnamon rolls].
Secure with butcher string, in two or three places, tuck ends in if you wish.
I use a heavy cast iron skillet, heated, with a drizzle of olive oil in the bottom.
Cook over medium-low heat, on all four sides, rotating every 5 minutes.
More oil may be added if necessary.
Put a lid on and cook an additional 10 minutes.
When all browned, and you can see the cheese start to ooze out the end, plate and let rest a few minutes before cutting away string.
I appreciate your comments on this one!
I may be off on the amount of filling for each one.
** these may be grilled also, but finish the cooking with the meat rolls placed on aluminum foil, or the goodies will run out!
Freezes well, from the raw stage. Un-thaw before cooking.
Balsamic Pork Tenderloin Marinade


Ingredients:
olive oil, soy sauce, red wine vinegar, garlic, Dijon mustard, pepper

Directions:
Mix together and pour over meat and let marinade at least 2 hours.  I have done much longer.
I also add herbs that I like, such as rosemary, marjoram, oregano, etc.
Chicken and Dumplings from Scratch
Category: soups-stews-and-chili
By TerryWilson

From-scratch dumplings and fresh mushrooms make a difference in this chicken and dumplings dish.

Ingredients:
¾ cup milk
3 tablespoons butter
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon chopped fresh parsley
¾ teaspoon salt
¼ cup club soda
3 cups chicken stock
1 (10.75 ounce) can  condensed cream of chicken soup
3 medium skinless, boneless chicken breast halves
2  potatoes, cubed
1  yellow onion, diced
1 rib celery, diced
½ cup diced carrot
½  green bell pepper, seeded and chopped
½ (10 ounce) package frozen peas, thawed  (Optional)
1  lemon, thinly sliced  (Optional)
1 sprig fresh thyme
1 ¾ cups heavy cream
salt and ground black pepper to taste
2 tablespoons butter
1 cup chopped morel mushrooms
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped green onion, or to taste

Directions:
Heat milk and butter for dumplings in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from heat. Combine flour, baking powder, parsley, and salt in a bowl. Stir in club soda and milk mixture until dough forms a ball, making sure not to overmix. Cover dumpling dough and let stand for 30 minutes. Combine chicken stock and cream of chicken soup in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon, and thyme. Poach until chicken is no longer pink in the centers and vegetables are tender, about 12 minutes. Transfer chicken to a plate to cool; transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon. Boil remaining stock over medium-high heat until reduced by 1/3, 5 to 7 minutes. Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about 1/2, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside. Chop cooled chicken into bite-sized pieces. Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and saute for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables. Bring soup to a simmer over medium heat, adding more stock if necessary. Drop dumpling dough by teaspoons into the mixture. Cover and let simmer for 7 to 8 minutes. Serve hot garnished with parsley and green onion.

Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 6 servings

Calories: 705.2
Fat: 41.2 g
Saturated fat: 23.9 g
Carbohydrates: 62.5 g
Sugars: 6 g
Dietary fiber: 5.9 g
Protein: 24.1 g
Cholesterol: 159.7 mg
Sodium: 1421.9 mg
Grilled Caribbean Chicken (Guy Fieri)


Ingredients:
allspice, red onion, green onion, olive oil, lime zest, soy sauce, thyme, ginger, garlic clove, chicken breasts, limes

Directions:
Puree all ingredients (except chicken] in food processor.
Marinade chicken in processed mixture in a zip-lock bag, refrigerated 4-8 hours.
Preheat oven to 350 degrees.
Heat grill to high, remove chicken from marinade, cook on grill 3-4 minutes each side.
Return to heated 350 degree oven in an ovenproof dish, cook 15 minutes.
To serve, squeeze a lime wedge over each piece, serve on a bed of rice or as desired.
How to Grill Oysters


Ingredients:
"lemon wedge"

Directions:
Preheat grill to high (very important, otherwise they will not get hot enough to pop open the shells].
Check oysters for freshness by tapping each oyster gently on a work surface to make sure they close their shells when tapped.  Discard any oysters that don't close.
Place the oysters on the grate with the deeper shell down to hold in the juices.
Grill for 5-8 minutes.  Remove each oyster from the grill the second the shell pops open (even if it is ever so slightly open] dumping out the juices onto the coals.  Do not delay in removing them from the grill, as they will cook up to nothing!
Pry off top shells with an oven mitt, pull the oyster off of the top shell.  Dump out juices, return oyster to the shell and serve immediately.
Apricot and Ginger Jam


Ingredients:
apricots, white sugar, lemon juice, fresh ginger, unsalted butter

Directions:
Wash, chop and de-stone apricots. Have jars sterilized in preparation.
Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
Jar while it is still warm and moves easily.
Danish Rugbrod (Rye Bread) for the Bread Machine
Category: bread
By Ray Earhart

My mother in-law's recipe. From Denmark, with love.

Ingredients:
1 ½ cups water
1 tablespoon honey
1 tablespoon butter
1 teaspoon salt
2 cups rye flour
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup rye flakes  (Optional)
1 tablespoon white sugar
2 teaspoons bread machine yeast

Directions:
Put water, honey, butter, salt, rye flour, all-purpose flour, whole wheat flour, rye flakes, sugar, and yeast, respectively, into the pan of your bread machine. Select Basic setting and press Start.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 1 2-pound loaf

Calories: 80.5
Fat: 0.8 g
Saturated fat: 0.3 g
Carbohydrates: 16.5 g
Sugars: 1.4 g
Dietary fiber: 2.2 g
Protein: 2.2 g
Cholesterol: 1.3 mg
Sodium: 101.5 mg
Merry Cherry Squares


Ingredients:
sugar, butter, egg, flour, salt, powdered sugar, warm water

Directions:
Heat oven to 300.
Mix sugar, butter, almond extreact and egg in a large bowl until well blended.
Stir in flour, 1/2 cup cherries, and salt.
Spread in ungreased 15 1/2 x 10 jelly roll pan.
Sprinkle on top the remaining cherries and the candies; press lightly.
Bake until edges are very light brown, 30 to 35 minutes.
Cool completely.
Make glaze by mixing powdered sugar and water until smooth and of desired consistency.
Drizzle squares with glaze.
Lil Smokies Appetizers


Ingredients:
"catsup"

Directions:
Using a medium sized sauce pan, put catsup and jelly in sauce pan;cook and stir till jelly melts.
Add sausages and bring to a bubbly boil.
Turn down low and simmer for about 1 hour.
Serve hot or cold with toothpicks or appetizer picks.
Pork Chops in Mustard Mushroom Sauce


Ingredients:
shallot, white mushrooms, dry white wine, vermouth, heavy cream, fresh thyme, dried thyme, coarse grain mustard

Directions:
In a small saucepan cook shallot in 1 tablespoon oil over moderate heat, stirring until softened.
Add mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated (approximately 4 minutes].
Add wine or vermouth and boil until liquid is reduced to about 2 tablespoons (approximately 12 minutes].
Stir in cream, thyme, and salt and pepper to taste and simmer just until sauce is thickened.
Stir in mustard and keep sauce warm over very low heat.
Pat pork chops dry with paper towels and season with salt and pepper.
Heat remaining 1 teaspoon oil in a 10-inch skillet until hot but not smoking and saute chops until golden and just cooked through, 2-3 minutes on each side.
Divide chops between 2 plates and spoon sauce over them.
Spinach, Onion and Sesame Seeds


Ingredients:
yellow onions, olive oil, fresh spinach, sesame seeds, sea salt, Worcestershire sauce

Directions:
Chop onions and place in microwave-safe dish with the olive oil.
Microwave on high for 8-10 minutes (until clear].
Pour onion/oil mix into large skillet over medium heat.
Stir as onions begin to caramelize.
Add fresh spinach and cover to wilt (may have to do it in bunches to keep it managable - it will wilt quickly].
Add seeds and seasonings.
Simmer for 5-7 minutes to let flavors blend.
BBQ Pork Tenderloin With Bacon


Ingredients:
fennel, fennel seed, kosher salt, bacon

Directions:
Fennel Spice:
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
Watch carefully, tossing frequently so the seeds toast evenly.
When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades.
Pour the seeds into a blender and add the kosher salt.
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Assembling the Skewers:
Rub both sides of the pork medallions with the spice rub.
Take a 1/2 slice of bacon and wrap it around the outer edge of each medallion.
Secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer.
You should now have 3 round pieces of pork showing, the bacon from one medallion touching the next one (see picture] on each skewer.
Barbecue on High heat; flip after 4 minutes; continue cooking until browned and cooked.
Mimi's Dirty Brown Rice


Ingredients:
black pepper, paprika, dry mustard, cumin, thyme, oregano, olive oil, bay leaves, onion, celery, green pepper, garlic, butter, brown rice, basmati rice, chicken broth, beef broth, lean ground beef

Directions:
Combine first 7 seasonings and set aside.
Over medium heat, place ground meat and bay leaves in skilled with oil. Brown meat thoroughly. Drain excess grease.
Stir in 7 seasonings. Add onion, celery, peppers, and garlic, stirring well.
Add butter and reduce heat to medium; cook 10 minutes, stirring very often (every minute or so].
Add chicken or beef broth; add basmati rice and stir well.
Cover and reduce heat to low. Cook rice mixture approximately 45 minutes (or as directed for rice].
Remove from heat and let stand 5-10 miutes before serving.
NOTE: You may have to adjust the amount of broth used based on absorption. 2 1/4 cups usually works well, add a little more for a "wetter" rice.
Turkish Spice-Candied Pumpkin


Ingredients:
fresh pumpkin, sugar, light brown sugar, sea salt, cinnamon, allspice, cardamom, ground ginger, ground cloves

Directions:
Place the pumpkin cubes into a large, shallow container and evenly sprinkle the sugars, salt and spices evenly over the top. Cover and let sit in the fridge for 3 days, stirring each day.
Pour the mixture into a large, heavy pot and bring to a boil.
Reduce the heat to a simmer and cook, stirring occasionally, about 1 ½ - 2 hours, until the pumpkin is tender and the syrup is thick.
Let the mixture cool in the pan 30 minutes, then spoon into clean jars and store in the refrigerator up to 3 months.
Baked Macaroni and Cheese


Ingredients:
elbow macaroni, salt, sharp cheddar cheese, extra-sharp cheddar cheese, eggs, milk

Directions:
Cook macaroni according to package directions; drain.
Layer 1/3 each of pasta, crackers, pepper, salt and cheeses into a lightly greased 13 x 9" baking dish. Repeat layers twice.
Whisk together eggs and milk; pour over pasta mixture. Bake at 350 degrees for 55 to 60 minutes or until golden and set. Let stand 10 minutes before serving.
North Woods Chicken and Wild Rice Soup - OAMC


Ingredients:
bacon, onion, celery, butter, flour, salt, thyme, paprika, chicken broth, Worcestershire sauce, dry sherry, milk, half-and-half

Directions:
Melt butter in a large saucepan.
Add onion and celery and saute until tender.
Stir in flour, salt, thyme and paprika.  Cook for about 1 minute until bubbly.
Add chicken, broth, worcestershire, sherry, milk and half & half.  Cook, stirring, until it thickens slightly.
TO EAT RIGHT AWAY:  Fold in rice and bacon pieces.  Cook until heated through.
Ladle into bowls and serve.
TO FREEZE:
Allow to cool.  Fold in rice and bacon.
Place in a freezer bag and seal.  Label and freeze.
TO REHEAT:  Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.