xiaoxl/recipe_data huggingface dataset:
Football Dip Bowl


Ingredients:
egg, mozzarella string cheese, lean ground beef, Velveeta Mexican cheese, tomatoes and green chilies, diced green chilies

Directions:
Cut about 2 inches of dough off the end of loaf. Spray counter lightly with non-stick cooking spray and roll the cut off piece into a 9x12-inch oval. Trim two 1x10-inch strips off the oval and set them aside. Place the oval on sprayed baking sheet and shape into a flat football shape.
Roll remaining part of loaf into a 12-inch rope. Cut it in half lengthwise. Curve each half into an arch and lay (one on each side] on top of the rolled out oval to form a football shaped bowl. Pinch ends together securely making a point at each end. Lay the one inch strips you set aside over each end of the football to make the stripes. Tuck the ends under the football.
Brush with beaten egg and let rise 30-45 minutes. Pinch the ends again to make nice points and bake at 350F 30 minutes. Let cool and trim out middle of football to make as much space as desired for your dip. Fill with Queso Dip (recipe below]. Make stitching by cutting a string cheese and lay on top of dip. Serve with chips.
Queso Dip: Cut cheese into cubes and melt in microwave. Add remaining ingredients and stir until well combined. Heat again and serve, with chips, in Football Dip Bowl.
Quick and Easy Chicken and Stuffing Casserole
Category: meat-and-poultry
By richtina

This is so good, it should be illegal. Everyone in my family loves it. Even my picky 3 year old!

Ingredients:
9 ounces egg noodles
2 (10.5 ounce) cans cream of chicken soup
1 cup sour cream
3 cups cubed cooked chicken
1 (6 ounce) package stuffing mix
2 cups chicken broth
¾ cup butter

Directions:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix. Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer. Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 584.5
Fat: 33.7 g
Saturated fat: 17.5 g
Carbohydrates: 45.5 g
Sugars: 3.1 g
Dietary fiber: 1.7 g
Protein: 24.3 g
Cholesterol: 131.7 mg
Sodium: 1243.2 mg
Margaret's Skor Chocolate Brownies


Ingredients:
butter, eggs, granulated sugar, all-purpose flour, walnuts, salt, chocolate chips

Directions:
In a small saucepan melt cocoa and butter, stirring as it melts.
Remove from heat.
In medium bowl beat eggs until frothy.
Add sugar, flour, nuts and salt (and extra skor pieces if using].
Pour cocoa mixture over and stir all together.
Scrape batter into greased 8x8 inch pan.
Bake at 350 degrees F for 30 min, until edges show signs of pulling away from the sides of the pan.
Topping:
Combine chocolate chips and skor toffee pieces.
approximately 5-10 min before brownies are finished, remove from oven and sprinkle with mixture of chocolate chips and skor chip toffee pieces.
Return to oven for remainder of baking time.
If chocolate/toffe is not sufficiently melted when the brownies are done, comver with tinfoil while they are cooling.
Essene Bread
Category: bread
By MARBALET

This is a sprouted bread recipe - very old, and said to have been created back in the biblical days.  Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a couple of the most singular breads-solid, sweet, and moist. Wheat berries are available from your local natural foods store.  Traditionally, Essene bread was probably baked on hot rocks under scorching sunlight, but where I and most of us live, this is not possible. Baking at the oven temperatures which I suggest might destroy the sprout enzymes, but monitoring baking loaves for much longer than 2 hours is too long for me. Guaranteeing the preservation of the enzymes might require baking at a very low temperature for perhaps 4 hours. If you have the stamina, then go for it.

Ingredients:
3 cups wheat berries
3 cups water to cover
1 tablespoon cornmeal

Directions:
Beginning several days before you hope to be eating this bread, rinse the wheat berries in cool water, drain and submerge the berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light and where the sun won't shine on it.  Rinse the berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient. Grind in a food mill or in a food processor. After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, and then form up 2 small round, hearth-style loaves with your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it. Preheating the oven is not necessary. Cover the loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more. Allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture content, store in the refrigerator. For best results, slice this bread thinly, or break with hands

Yields: 2 small loaves

Calories: 162.7
Fat: 1 g
Carbohydrates: 34.6 g
Dietary fiber: 7 g
Protein: 6.1 g
Sodium: 0.1 mg
Apple Pie Filling


Ingredients:
baking apples, lemon juice, sugar, cornstarch, cinnamon, salt, nutmeg, water

Directions:
In a large bowl, toss apples with lemon juice; set aside.
In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. Add water; bring to a boil.
Boil for 2 minutes stirring constantly.
Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 8-10 minutes.
Place in sterilized jars and seal.
Yum Yum Corn


Ingredients:
frozen corn kernels, butter, cream cheese, garlic clove, white sugar, salt, dried parsley

Directions:
Preheat oven to 350 degrees., Cook corn according to package directions., Drain water., then mix in butter, cream cheese, garlic, sugar, salt, and parsley., Spoon into a casserole dish., bake in preheated oven for 30 minutes, until lightly browned on top.
Easy Bruschetta Chicken


Ingredients:
boneless skinless chicken breast halves, tomatoes, mozzarella cheese, fresh basil

Directions:
Pour 4 tablespoons of the dressing over chicken in resealable plastic bag and seal.  Turn bag over several times to evenly coat chicken with dressing.  Refrigerate 10 minutes to marinate.
While chicken is marinating, combine tomatoes, cheese, basil and remaining 2 tablespoons of dressing.
Remove chicken from marinade bag and place in baking dish.  Bake at 350 degrees for 10 minutes.
Spoon tomato mixture over chicken breasts and bake an additional ten minutes.
Tomato Pancakes


Ingredients:
all-purpose flour, tomato juice, milk, sugar, oregano, basil, black pepper, ham, hard cheese, canola oil

Directions:
1. Mix together the flour, juice, milk, sugar and spices.
2. In another bowl, grate the ham and cheese, stir together.
3. Heat a lightly oiled frying pan over medium high heat.
4. Use one full ladle for one pancake and cook until it's brown (about 5 minutes].
5. Turn the pancake over and again cook until brown.
6. Remove the pancake from the pan and fill with ham and cheese while it's still warm.
7. Top with ketchup or just eat as it is. Enjoy !
Ruthie's Best Chili


Ingredients:
ground beef, onion, garlic clove, celery, green pepper, Rotel Tomatoes, chilies, stewed tomatoes, kidney beans, black beans, chili beans, water, brown sugar, yellow mustard, salsa

Directions:
In a skillet brown ground beef with onion, garlic, celery & green pepper till ground beef is cooked.
In dutch oven pan add remaining ingredients and let simmer, but not boil about 15-20 minutes. Add the ground beef mixture and continue to cook about 30 minutes. Best if made the day before.
Oil Free Challah


Ingredients:
water, egg, applesauce, salt, honey, sugar, bread flour, egg

Directions:
Put ingredients in the bread maker in the order suggested by the manufacturer (usually wet ingredients and salt, followed by dry ingredients, and then yest] Run the dough cycle on the bread machine.
Grease and flour a round cake pan.
Lay the dough out on a floured surface and cover hands in flour.
Grab pieces of dough, make them into balls, and arrange the balls in the pan, putting more flour on your hands as needed.
Allow the dough to rise in a warm place until it double in size, about an hour.
If you brush the bread with the egg mixture before baking, it will have a glossy surface.
Bake at 375 for about 25 minutes or until golden brown.
Chocolate Eclair Cake


Ingredients:
graham cracker, instant vanilla pudding, milk, Cool Whip, milk, sugar, butter, salt, vanilla, chocolate

Directions:
Filling: Mix together pudding and milk.
Fold in Cool Whip, and mix well.
Butter a 9 x 13" cake pan.
Place a layer of crackers in the pan.
Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
End with a third layer of crackers, and set aside.
Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
Cook and stir for 1 minute, and remove from heat.
Stir in butter and vanilla.
Mix well, and allow to cool.
Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.
Mixed Vegetable Casserole (Gronsaksgratin)


Ingredients:
carrots, green beans, cauliflower floret, onion, butter, flour, salt, pepper, parmesan cheese

Directions:
Heat one inch water to boiling; add carrots, beans, cauliflower and onion.
Heat to boiling; reduce heat, cover and simmer until tender, about 12 to 15 minutes.
Drain vegetables, reserving liquid; place vegetables in a 2 quart baking dish.
Heat butter over low heat until melted; blend in flour, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir one cup of the reserved vegetable water and the whipping cream into the butter/flour mixture; heat to boiling stirring constantly; boil and stir one minute; remove from heat.
Pour sauce over vegetables; sprinkle with cheese; broil until top is light brown and bubbly about 3 to 4 minutes.
Cheesy Hash Browns Casserole


Ingredients:
frozen hash browns, Velveeta cheese, sour cream, butter, margarine, onions

Directions:
Spray a 13 x 9 pan with cooking spray first, then mix all ingredients into a very large bowl, and put into pan.
Bake at 350* for 1 hour or till done.
Air Fryer Oven Beef Jerky
Category: appetizers-and-snacks
By Soup Loving Nicole

Using your air fryer oven makes whipping up a big batch of jerky as easy as 1-2-3. All it takes is a few ingredients and some patience. Make sure to cut your beef paper thin or plan on a longer drying time. I find it helpful to freeze the beef for an hour for easy slicing. Refrigerate any that is not consumed in 3 days.

Ingredients:
4 pounds London broil, thinly sliced and fat removed
2 tablespoons jerky seasoning
2 tablespoons cure
2 teaspoons cure

Directions:
Place beef, jerky seasoning, and 2 tablespoons plus 2 teaspoons cure in a large bowl. Massage beef with your hands until evenly combined. Cover and refrigerate, 8 hours to overnight. Preheat the air fryer to 160 degrees F (70 degrees C). Place beef slices on the rack, making sure none are overlapping. Air fry for 3 hours. Open the air fryer and let beef sit for 1 hour for final drying and cooling. Store in an airtight container.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 12 hrs 10 mins
Yields: 1 pound of jerky

Calories: 133.3
Fat: 8.2 g
Saturated fat: 3.4 g
Carbohydrates: 0.6 g
Sugars: 0.3 g
Protein: 13.4 g
Cholesterol: 35.7 mg
Sodium: 1397.2 mg
Malted Milk Ball Brownies


Ingredients:
butter, milk, vanilla extract

Directions:
Prepare brownie batter according to package direction.  Stir in 1 cup malted milk balls.  Spread into a greased 13 x 9 x 2 inch baking pan.
Bake at 350 degrees for 30 minutes. Cool completely on a wire rack.
In a small saucepan, melt chocolate chips and butter over low heat.  Remove from heat.  Stir in milk and vanilla.  Spread over brownies.  Sprinkle with the remaining malted milk balls.  Refrigerate for 10-15 minutes or until set.
Stuffed Strawberry Muffins


Ingredients:
flour, sugar, baking soda, salt, cinnamon, milk, butter, egg, strawberries

Directions:
Preheat oven to 400 degrees. Grease muffin cups.
In a medium-size bowl, combine flour, sugar, baking soda, salt, and cinnamon; mix well.
In another bowl, combine milk, butter, and egg.
Add dry ingredients to milk mixture and mix gently until moistened.
Spoon batter into prepared muffin cups, filling them not quite two-thirds full and reserving 1/2 to 3/4 cup of the batter to top the muffins.
Put one teaspoon of jam and one small berry in each muffin, then spoon reserved batter on top.
Bake at 400 degrees for 15 to 20 minutes.
Remove muffins from pan and cool on wire rack.
Ziti with Tomato-Pesto Sauce
Category: world-cuisine
By Risa G

For those who like pesto but also love tomato sauce, try this recipe. Quick to prepare and very good, too! Try serving with breadsticks.

Ingredients:
12 ounces ziti pasta
2 tablespoons pesto
1 (26 ounce) jar tomato basil pasta sauce
salt to taste
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain. Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.) Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 367.9
Fat: 8.4 g
Saturated fat: 2.8 g
Carbohydrates: 59.1 g
Sugars: 12.3 g
Dietary fiber: 5.1 g
Protein: 13 g
Cholesterol: 10 mg
Sodium: 642.4 mg
White Glaze - Dairy Free


Ingredients:
vanilla, salt, confectioners' sugar, water

Directions:
Place margarine, vanilla and a dash of salt in a bowl., Add sugar and water alternately, beating after each addition until smooth., Add more water or sugar if needed for consistency,.
Easy Wilted Spinach Salad


Ingredients:
garlic cloves, dried cranberries, extra virgin olive oil, pine nuts

Directions:
Cook the onions untill translucent in the olive oil.
Add garlic and cook for an additional 2 minutes.
Add the Baslamic Vinegar.
Bring to a boil and reduce to 1/2 origional.
Add Spinach leaves and cook untill wilted (2-5 minutes].
Move spinach to serving bowl.
Roast pine nuts over medium heat.
Add pine nuts and dried crainberries to spinach and mix.
Serve warm.
Ham and Penne Alfredo With Broccoli


Ingredients:
penne pasta, ham, broccoli florets, butter, half-and-half, milk, parmesan cheese, salt, white pepper, garlic powder

Directions:
Cook penne pasta in boiling water according to package directions.  During the last 5 minutes of boiling, add the raw broccoli flowerets; drain.
Place cubed ham into empty hot pot; pour cooked penne/broccoli mixture over top and gently toss together.
While penne is cooking -- melt butter in a medium saucepan over med-low heat; add minced onion and saute until onions are translucent.  Do not burn or brown.
Keep heat on med-low and add half and half, milk, parmesan, salt, white pepper and garlic powder.  Stir frequently until heated through, cheese is melted and smooth.
Pour sauce over cooked penne mixture and gently toss to coat.
Serve.
Bananapaya Smoothie


Ingredients:
papaya, bananas, vanilla yogurt, honey, 2% low-fat milk

Directions:
In a blender add yogurt and honey., Then add papaya and bananas, blend., Add milk and blend until desired smoothness.
Lemon Cake Pie


Ingredients:
eggs, flour, butter, lemon zest, sugar, salt, milk, lemon rind

Directions:
Beat eggs yolks; add lemon juice and rind.
Mix sugar, flour and salt; add milk beat well; add melted butter and beat again.
Beat egg whites until stiff.
Add to first mixture and fold in carefully. Pour into the pie crust.
Bake 10 minutes at 400*, then reduce to 275* and continue to bake1 hr to 1 hr 15 minutes or until golden brown and only slightly jiggly in center.
Grilled Pork Chops With Lavender Flowers


Ingredients:
coarse salt, black pepper, fresh thyme leaves, fresh rosemary leaf, olive oil

Directions:
In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops.
Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.
Preheat barbecue grill.
Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer. Remove from barbecue and serve.
Beefy Tortilla Casserole


Ingredients:
ground beef, onion, tomatoes, garlic cloves, bell pepper, cheddar cheese, chili powder, cumin, corn tortillas

Directions:
Brown beef and drain fat.
Add onion, garlic and bell pepper and cook until soft.
Add chopped tomatoes, enchilada sauce, chili powder and cumin.
Bring to a boil.
Reduce heat and simmer uncovered for 20 minutes.
Grease a 9 x 13 pan or 3 quart casserole.
Fry tortillas.
Put 1/3 of the meat mixture into a 9x13 casserole dish followed by a layer of tortillas, cheese and olives.
(note: I cut some of the tortillas in half to make them fit better in the pan] Repeat layer and then end with sauce.
Bake at 350 degrees for 30 minutes.
Baked Peaches
Category: desserts
By libton

Easy to keep ingredients on hand for this quick dessert.

Ingredients:
1 (16 ounce) package frozen peach slices
⅓ cup brown sugar substitute
¼ cup pecans
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread peach slices into a baking dish in a single layer. Stir brown sugar substitute, pecans, flour, and vanilla extract together; spread over the peach slices. Bake in preheated oven until the peaches are heated through, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 112.9
Fat: 3.4 g
Saturated fat: 0.3 g
Carbohydrates: 20.8 g
Sugars: 18.1 g
Dietary fiber: 1.8 g
Protein: 1 g
Sodium: 11 mg
Passion Fruit Daiquiri


Ingredients:
passion fruit juice, light rum, light brown sugar

Directions:
Combine all ingredients in a blender.  Process until smooth., Pour into martini glasses and serve immediately.
Sesame Glazed Walnuts


Ingredients:
walnut halves, butter, brown sugar, honey, Chinese five spice powder, toasted sesame seeds

Directions:
In a wok, heat oil for deep frying to 300 deg. over med. heat.  Add walnuts and deep fry turning frequently, until golden for four to five minutes.  Remove and drain on paper towels.
Combine butter and brown sugar in a saucepan.  Cook stirring, over low heat until brown sugar melts.  Add honey and five-spice powder.  Mix well. Remove from heat and add walnuts and sesame seeds; gently to coat.
Spread mixture in a foil lined baking pan or plate.  Let stand until cool.  Break into bite sized pieces before serving.
Mesquite Lime Chicken Sandwich


Ingredients:
fresh lime juice, honey, boneless skinless chicken breast halves, lettuce leaves, tomatoes, American cheese

Directions:
Mix Marinade Mix, lime juice, honey and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently. Serve chicken on toasted rolls with lettuce and tomatoes. Top with bacon, cheese and condiments, if desired.
Chicken With Mushroom Curry Sauce


Ingredients:
boneless skinless chicken breasts, butter, olive oil, onion, garlic clove, mild curry powder, brandy, red chilies, coconut cream, fresh ground black pepper

Directions:
Heat the oil in a large frying pan and fry the onion until soft. Add the curry powder and cook for 1 minute, stirring continuously. Add the chicken breasts and cook until golden on both sides.
Meanwhile, heat the butter in another frying pan and fry the mushrooms and chilli on a low heat for 5 minutes.
Remove the chicken from the pan and keep warm. Add the brandy to the hot pan, then pour in the stock. Cook for about 5 minutes or until the sauce has thickened slightly, then return the chicken to the pan. Cook for 10-15 minutes, turning occasionally to coat, until the chicken is thoroughly cooked. Stir in the coconut cream and peanut butter and heat through. Season to taste.
Serve with savoury rice.
Rainbow Bean Soup Mix in a Quart Jar


Ingredients:
dried great northern beans, lentils, dried black beans, beef bouillon granules, dried parsley flakes, dried basil, chili powder, garlic powder, pepper, dried oregano

Directions:
Use a quart jar that has a wide mouth, but if you can't find one any quart jar will work.
Place each type of bean in jar in the order listed above.
Top with seasoning bag, gently flattened so it can be seen from all sides.
Place lid, decorate jar and attach recipe.
Put an expiration date: one year from time of assembly.
DIRECTIONS TO MAKE RAINBOW BEAN SOUP:
Remove seasoning packet from the jar and set to the side.  Rinse beans and place beans in large microwave-safe dish.  Cover with water 1" to 2" over top of beans.  Cover dish loosely with plastic wrap.  Microwave on high for 15 minutes, rotating after 7 minutes.  Drain and rinse beans very well; place in a large pot.  Add 8 cups water, one 15 ounce can crushed tomatoes and seasonings from packet.  Cover, bring to boil.  Lower heat, cover pan and simmer 1 1/2 hours or until beans are tender.  Stir occasionally.
Chicken Fried Steak and Gravy


Ingredients:
flour, salt, pepper, eggs, milk, flour, milk, salt, pepper

Directions:
If needed, cut steaks into serving size pieces.
Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.
Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.
Lightly pound steaks.
Heat about 1 inch of oil in a frying pan to medium heat (375 degrees].
Fry steaks in hot oil until browned, turning once.
Reserve 1/4 cup of pan drippings for gravy.
For Gravy: In heated pan drippings, stir in 1/4 cup flour.
Cook over medium heat until bubbly, stirring constantly.
Gradually add milk and cook until thickened and bubbly, stirring constantly.
Add salt and pepper.
Serve steaks with a ladle of gravy.
German Coffee Cake


Ingredients:
warm water, mashed potatoes, salt, milk, butter, flour, sugar, butter, sugar, milk, butter

Directions:
First Step.
Mix this and let set for 10 minutes.
Then add second step to this.
Knead and let this raise.
Third Step.
Divide dough into your greased pans and let raise again.
Fourth Step.
Melt more butter, spread over tops of raised cakes and sprinkle with cinnamon/sugar mixture before butter runs down.
Bake at 350 degrees for 15 minutes or until done.
Fifth Step.
Make sauce for baked cakes.
Boil until about as thick as cream. Spread hot sauce over hot baked cakes and sprinkle with more cinnamon/sugar on top.