xiaoxl/recipe_data huggingface dataset:
Summer Time Turkey Club


Ingredients:
turkey meat, provolone cheese, tomatoes, avocado, hard-boiled egg, mayonnaise, fresh basil leaves, alfalfa sprout

Directions:
Lightly toast the bread slices.
Slice hard boiled egg (lengthwise] into 4 slices.  Cut tomato into 4 slices.  Thinly slice avocado (lengthwise].
Place mayo in a small bowl.  Chop basil leaves and add to mayo, mixing well.
Begin making both sandwiches by spreading the mayo basil mixture onto 2 slices of bread.  Top each slice with provolone cheese.
Lay sprouts over cheese.
Place 2 tomato slices on top of the sprouts (2 tomato slices per bread slice].
Add 3 slices of turkey to each sandwich.
Add 2 slices of hard boiled egg on top of lunchmeat.  Add the avocado Spread honey dijon mustard onto remaining bread slices.  Add each slice on top of the prepared sandwiches.  Cut sandwiches in half and serve.
Church's Fried Chicken


Ingredients:
sugar, self-rising flour, cornstarch, seasoning salt, paprika, baking soda, biscuit mix, eggs, water, fryer chickens

Directions:
Combine all the dry ingredients in a 4-cup container.
Mix to blend the ingredients thoroughly.
Store tightly covered at room temperature up to 3 months.
To use: Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix.
Have oil piping hot in heavy skillet.
Brown pieces skin-side down for 4 to 6 minutes.
Use medium high heat.
Turn and brown underside of pieces a few minutes.
Transfer to an oiled or Pam-sprayed 9x13x2-inch pan.
Cover pan with foil, sealing it on only 3 sides of pan.
Bake at 350 degrees for about 45 to 50 minutes.
Remove foil.
Bake another 5 minutes just to crisp the coating.
Serves 4.
Ham and Cheese Stromboli
Category: world-cuisine
By HEATHERB99

A pizza in half, much better than calzones. Had them all over in the Italian areas in Philadelphia growing up. Serve with spaghetti sauce or Ranch dressing.

Ingredients:
2 (16 ounce) packages refrigerated pizza crust dough
1 (28 ounce) jar spaghetti sauce
¼ pound cooked ham, sliced
¼ pound Capacola sausage, sliced
¼ pound salami, sliced
¼ pound pepperoni sausage, sliced
garlic powder to taste
¼ pound mozzarella cheese, shredded
1  onion, sliced
6  mushrooms, sliced
1  green bell pepper, sliced

Directions:
Preheat oven to 425 degrees F (220 degrees C). Let dough rise according to package instructions, then punch down, and divide into 4 pieces. On a floured surface, roll each piece of dough into a long oval shape. Spread each with sauce, then layer with ham, capacola, salami, and pepperoni. Sprinkle with garlic powder, then top with mozzarella, onion, mushrooms and bell pepper. Bring the long sides together over the center, and pinch together to seal. Turn over, so that the seam is on the bottom, and place on an ungreased baking sheet. With a sharp knife, cut 3 diagonal slices to allow the steam to escape. Bake in preheated oven for 20 to 30 minutes, or until golden brown.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 large stromboli

Calories: 659.2
Fat: 28.6 g
Saturated fat: 9 g
Carbohydrates: 70.3 g
Sugars: 16.3 g
Dietary fiber: 4.7 g
Protein: 27.6 g
Cholesterol: 57.3 mg
Sodium: 2142.8 mg
My Favorite Aioli


Ingredients:
eggs, Dijon mustard, seasoned rice vinegar, lemon juice, canola oil, garlic cloves, capers, salt

Directions:
Separate the eggs and save the whites if you like.  Rinse a medium size bowl with very hot water and dry. Add the egg yolks to the bowl along with the mustard and beat in an energetic fashion until the yolks are thick and sticky (about five minutes].
When the yolks are thick add your acid and continue to beat until emulsified.  Still beating your mixture begin to add the oil in a thin, slow stream.  This will separate the mixture a bit but it will re-emulsify so no fear.  Once you've started to get a thick mayonnaise you can add the oil faster and it will happily incorporate.  Once all the oil is Incorporated and the mixture is thick and silky set it aside.
Take the garlic cloves, peel them, and smash them with the side of a knife.  If there is one, remove the green stem in the middle of the clove and discard.  Now, sprinkle the smashed cloves with about 1/4 tsp of salt and begin chopping. This will take a while.  You're going to chop and mince until the garlic is a thick paste with tiny flecks of unchopped garlic within.  If you are using capers, set this paste on the side of the cutting board and roughly chop the capers.  You want them noticeable but not chunky in your finished product. If you are not using capers just continue to the next step.
Add both the garlic and capers to the mayonnaise and whisk until incorporated.  Now, taste and decide if you need more salt, perhaps a bit of lemon zest if you used lemon juice or even some finely minced parsley.
Enjoy with your favorite veggies, crostini, crackers, or meals.
Cabbage Lover's Cabbage Quickie


Ingredients:
cabbage, salt, pepper

Directions:
Spray a heavy skillet with the nonstick spray.
Put the whole bag of shredded cabbage in the skillet and sprinkle with generous amount salt and pepper.
Stir and toss until wilted and just beginning to brown a bit.
Serve hot.
Full of Flavor Cheesy Corn Chowder


Ingredients:
butter, onion, potatoes, water, half-and-half, evaporated milk, ham, sharp cheddar cheese, bacon, parsley

Directions:
In 3-quart saucepan melt butter.
Add chopped onion and sauté until onion is clear, stirring occasionally.
Add potatoes, water.
Cover, bring to boil, lower heat and cook until tender about 10-20 minutes.
Add corn, half and half, evaporated milk, ham flavoring packets, cheddar cheese, crumbled bacon, Old Bay seasoning, salt and pepper.
Heat, stirring frequently until chowder bubbles slightly.
If desired, garnish bowls of chowder with chopped parsley.
Berry Galette
Category: desserts
By LauraF

Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!

Ingredients:
1 ¼ cups all-purpose flour
2 tablespoons white sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
½ (8 ounce) package cold cream cheese, cut into 1/2-inch pieces
1 tablespoon ice water, or more as needed
3 cups frozen raspberries and blueberries
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 tablespoons white sugar
1 ½ tablespoons cornstarch
1 pinch salt
¼ cup strawberry jam
1  egg
1 tablespoon water
1 tablespoon turbinado sugar

Directions:
Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand. Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry. Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight. Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently. Refrigerate dough while preparing the filling. Preheat the oven to 400 degrees F (200 degrees C). Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine. Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches. Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar. Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 1 10-inch galette

Calories: 317.2
Fat: 17.4 g
Saturated fat: 10.6 g
Carbohydrates: 37.9 g
Sugars: 18.4 g
Dietary fiber: 2 g
Protein: 4.4 g
Cholesterol: 69.2 mg
Sodium: 145.1 mg
Coffee Pecan Toffee


Ingredients:
butter, sugar, molasses, instant espresso powder, vanilla, butter, instant espresso powder, pecans

Directions:
Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan.
Set pan aside.
Butter the sides of a heavy 3-quart saucepan.
Melt the 2 cups butter in saucepan.
Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder.
Cook and stir over medium-high heat until mixture boils.
Clip a candy thermometer to side of pan.
Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F.
,soft-crack stage (about 25 minutes].
Watch carefully after 280 degree F to prevent scorching.
Remove saucepan from heat; remove thermometer.
Stir in vanilla.
Pour candy into the prepared pan.
Let candy stand about 1 hour or until firm.
Use foil to lift candy out of pan.
Break candy into pieces that are about 2 inches in size.
Melt the 3 tablespoons butter in a heavy medium saucepan.
Stir in the 1 teaspoon espresso powder till dissolved.
Add chocolate pieces and melt over low heat, stirring often.
Place pecans in a shallow dish or on waxed paper.
Dip half of each candy piece into melted chocolate mixture, coating all sides.
Place dipped candy on waxed paper.
Sprinkle with pecans.
Chill until chocolate is firm.
Store in a tightly covered container.
Makes about 2-3/4 pounds (about 48 piecies].
Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee.
Package the pieces in a cone-shaped paper container.
Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone.
Tie the outside of the cone with ribbon and secure the candies inside with cellophane.
Polvorones de Canele (Cinnamon Cookies)
Category: world-cuisine
By Cathy

A Mexican-style cookie rolled in cinnamon sugar.

Ingredients:
1 cup butter
½ cup confectioners' sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls.  Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 126.3
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 13.6 g
Sugars: 7.4 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Cholesterol: 20.3 mg
Sodium: 79 mg
Death by Chocolate Mousse
Category: desserts
By DEME

I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.

Ingredients:
21  chocolate sandwich cookies, crushed
¼ cup butter, softened
1 cup heavy cream
1 (12 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
¼ cup white sugar
1 cup heavy cream, chilled
¼ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Prep time: 25 mins
Cook time: 5 mins
Total time: 7 hrs
Yields: 1 9-inch pie

Calories: 834.9
Fat: 67.4 g
Saturated fat: 39.5 g
Carbohydrates: 61.2 g
Sugars: 46.2 g
Dietary fiber: 3.2 g
Protein: 5.7 g
Cholesterol: 178.3 mg
Sodium: 236.9 mg
Tunisian Potato Salad With Cumin


Ingredients:
potatoes, harissa, ground cumin, lemon, extra virgin olive oil, plain yogurt, fresh cilantro, flat leaf parsley

Directions:
Steam or boil the potatoes until tender-about 15-20 minutes. I *very* slightly undercook the potatoes for best results. *After the potatoes have cooked, refresh under cold water, drain and cut into cubes. *Note: when I made this potato salad recipe I drained the potatoes, placed them in a bowl to cool until just warm and proceeded with the recipe. After the potato salad had cooled in the refrigerator then the fresh cilantro was stirred in just before serving. I wanted to avoid "cooking" the fresh herbs.
Combine the remaining ingredients except for the herb(s] in a large bowl and mix well. Add the potatoes to the bowl and toss with the dressing. Can serve warm; or chill and serve (depends on time of year].
Stir in the herbs just before serving.
White & Wild Rice Pilaf


Ingredients:
olive oil, onion, carrot, celery, garlic cloves, wild rice, vegetable broth, long-grain white rice, fresh parsley

Directions:
Heat oil in a large nonstick skillet., Add onion, carrots, celery and garlic and cook until tender., Add wild rice and broth., Heat to a boil., Cover and cook over low heat for 25 minutes., Add white rice., Cover and cook over low heat for 20 minutes or until done., Stir in parsley.
Easy Fruit Loaf


Ingredients:
water, sugar, sultanas, butter, flour, mixed spice, cinnamon, baking soda

Directions:
Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
Allow to cool for a few minutes then stir in flour and spices and baking soda.
Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
Serve cut in slices and buttered.
Coconut Curry Pumpkin Soup
Category: soups-stews-and-chili
By PHARMERGIRL

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Ingredients:
¼ cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

Directions:
Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

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

Calories: 170.7
Fat: 13.5 g
Saturated fat: 10.6 g
Carbohydrates: 12 g
Sugars: 5.1 g
Dietary fiber: 3.2 g
Protein: 2 g
Sodium: 600.6 mg
Cinnamon Coffee Cocoa Mix in a Jar


Ingredients:
granulated sugar, instant coffee, cocoa powder, ground cinnamon

Directions:
Combine all ingredients and pour into an airtight jar., Instructions for gift giving., CINNAMON COFFEE COCOA., 1 cup hot water., 2-3 tablespoons cinnamon coffee cocoa mix., stir well and enjoy!, Please use within 6 months -- .
A Jerky Chicken
Category: world-cuisine
By RIKKLEA

A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!

Ingredients:
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
½ teaspoon ground allspice
1  habanero pepper, sliced
4  skinless, boneless chicken breast halves - cut into 1 inch strips

Directions:
Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour. Preheat your oven's broiler. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 Servings

Calories: 197
Fat: 2.7 g
Saturated fat: 0.6 g
Carbohydrates: 13.5 g
Sugars: 10.3 g
Dietary fiber: 0.3 g
Protein: 28.5 g
Cholesterol: 68.4 mg
Sodium: 982.2 mg
Baba's Potato Salad-3 Ingredients


Ingredients:
potatoes, hard-boiled eggs, mayonnaise

Directions:
Boil potatoes in skin, allow to cool, then peel and chop into big chunks., Shell eggs and chop into big chunks., Put all together in a big bowl and add mayo, salt and pepper., Mix lightly and put in the refrig for 1/2 day or so.
Reuben Meatball Casserole


Ingredients:
ground beef, egg, onion, fresh garlic cloves, parmesan cheese, fresh parsley, seasoning salt, ground black pepper, cooked white rice, sauerkraut, caraway seeds, swiss cheese

Directions:
Set oven to 350 degrees.
Grease a 13 x9-inch baking pan.
In a bowl combine egg, fresh garlic, Parmesan cheese, onion, bread crumbs, seasoning salt and pepper; mix well to combine, then mix in cooked rice.
Shape into about 18-20 meatballs, then place onto the 13 x 9-inch baking pan.
Bake in a 350 degree oven for about 15-20 minutes, or until browned; drain fat.
Arrange the sauerkraut over the meatballs, then sprinkle the caraway seeds over the saurkraut.
In a bowl, combine the soup with the salad dressing (for an extra cheesy taste, I sometimes add in a few tablespoons grated Parmesan cheese to the soup mixture] then spread the soup mixture on top of the saurkraut in the baking dish.
Cover with foil and bake for about 35-40 minutes, or until meatballs are no longer pink.
Uncover, sprinkle with Swiss cheese.
Bake for another 10 minutes longer.
Spicy Cheesy Corn Muffins


Ingredients:
egg, milk, cheddar cheese, honey, chili sauce

Directions:
Preheat oven to 400 degrees.
Whisk egg, milk, honey, and sriracha together in a bowl.
Then add the dry muffin mix and about 3/4 cup of the cheese.
Mix until moist (don't over-mix].
Spoon into a greased muffin tin (I just spray it down with PAM].
Sprinkle remaining cheese on the tops of the batter.
Bake for about 12 - 15 minutes or until tops are brown.
Gibna With Tamatum or Cheese With Tomatoes


Ingredients:
feta cheese, roma tomatoes, cucumber, olive oil

Directions:
Use a fork to mash the cheese in a medium mixing bowl.
Add the tomatoes and cucumber.
Mix well.
Add in some of the oil if the mixture is too dry.
Fill each half pita bread to eat as a sandwich or serve the dip and pitas as an appetizer.
Slow Cooker Overnight Breakfast Casserole


Ingredients:
green onion, red sweet bell pepper, mild green chilies, fresh cilantro, frozen hash brown potatoes, eggs, milk, salt, pepper

Directions:
Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
Repeat layers twice.
In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.
Serve.
Chili Stuffed Bell Peppers


Ingredients:
green peppers, ground beef, onion, chili beans, tomatoes and green chilies, chili powder, salt, pepper, cayenne pepper, cheddar cheese

Directions:
Cut tops off peppers and remove seeds.
Place peppers in a large kettle and cover with water.  Bring to a boil; cook until crisp-tender; about 3 minutes.  Drain and rinse in cold water; set aside.
In a large skillet; cook beef and onion over medium heat until meat is no longer pink; drain.
Add beans, tomatoes, chili powder, salt if desired, pepper and cayenne.  Bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish.  Cover and bake at 350 for 20-25 minutes or until heated through.
Sprinkle with cheese.
Oatmeal and Date Bars


Ingredients:
unsweetened applesauce, sugar, molasses, egg, vanilla, rolled oats, whole wheat flour, wheat germ, skim milk powder, cinnamon, baking powder, baking soda, dates

Directions:
In a large bowl stir together applesauce, sugar, molasses, oil, egg and vanilla until smooth.
Stir in oats, flour, wheat germ, milk powder, cinnamon, baking powder and baking soda; mix thouroughly; stir in dates.
Spray a 9 by 13" (3 1/2 L] baking dish with non stick spray; press batter into dish.
Bake at 350F for 20 minutes or until firm to the touch.
Cut into bars when still warm.
Makes 16 servings.
Pampered Chef Lime-Berry Mousse Trifle


Ingredients:
limes, cream cheese, sweetened condensed milk, berries, berries

Directions:
Thinly slice two limes; set aside. Zest remaining limes to measure about 1 tablespoon zest; juice limes to measure 1/2 cup juice.
Whisk cream cheese, condensed milk, lime juice and zest. Gently fold in all but 1/2 cup of the whipped topping until smooth.
Slice strawberries.
Cut pound cake into 1-inch cubes.
To assemble trifle, place half the cake cubes into bottom of trifle bowl. Top with half of the sherbet; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
Decorate the top of the trifle with the remaining whipped topping, almonds and additional berries, if desired.
Note: Any flavor of sherbet can be used in this recipe.