xiaoxl/recipe_data huggingface dataset:
Cracker Barrel Hash Browns Recipe - Copycat


Ingredients:
hash browns, sharp cheddar cheese, sour cream, onion, butter, salt, pepper, butter

Directions:
In a large bowl mix grated cheese, soup, sour cream, onion, 1/4 cup butter and salt and pepper. Mix well. Fold in hash potatoes.
Turn mixture into a greased 9 x 13 dish.
Melt 1 1/2 teaspoons butter in small frying pan. Add 1 1/2 cups of crushed cornflakes and saute for 5 minutes.
Sprinkle over top of casserole.
Bake at 350 degrees for 40 to 60 minutes or until golden brown.
Layered Cashew and Mushroom Nut Roast


Ingredients:
olive oil, onion, garlic cloves, cashew nuts, egg, parsnips, fresh rosemary, fresh thyme, vegemite, hot water, butter, mushrooms, butter

Directions:
Pre-heat the oven at 180 Celsius.
Heat the oil and fry the onion and garlic until soft.
Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
Mix the cashew nuts with the breadcrumbs.
Beat the egg and add to the dry ingredients.
Mix in the mashed parsnips and herbs.
Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
Melt the butter in a frying pan and saute the chopped mushrooms until soft.
Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
Cover with foil and bake for one hour.
When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
Serve hot or cold.
Spiced Sugar Rim Garnish for Hot Beverages


Ingredients:
hazelnuts, granulated sugar, ground cinnamon, nutmeg, salt, Amaretto

Directions:
Combine all ingredients(except liqueur] in a food processor, grinding into a powder.
When ready to use, set some of the powder on a plate, pour liqueur into another shallow dish.
Dip a heat-safe mug (since you will be filling this with hot cider or hot buttered rum] into first the alcohol, then press into the powder to coat the rim.
Let sit a few minutes to harden before filling glass with hot beverage of your choice.
Estonian Milk Soup With Pasta Shapes (Makaroni-Piimasupp)


Ingredients:
water, salt, pasta, sugar, butter

Directions:
Bring the water to a vigorous boil, add the salt and the pasta. Reduce to a simmer, then cook for 5 to 7 minutes, or until the pasta is al dente.
Add the milk, stir and cook for a few minutes longer, until the milk is hot and the pasta is fully cooked.
Season with the sugar and more salt, if necessary. Stir in the butter and serve.
Chipotle Flavored Stuffed Peppers


Ingredients:
bell peppers, ground turkey, garlic powder, cilantro, cumin, kernel corn, onion, zucchini, tomatoes, monterey jack cheese

Directions:
Preheat oven to 350°.
Cut peppers in half lengthwise, removing seeds and stem.
Pour about 1/2 can enchilada sauce on the bottom of the dish.
Combine ground turkey with spices, herbs, corn, onion, zucchini, and tomato.
Stuff peppers generously.
Place peppers, cut side up in an oven-proof dish. (I used a 9X13].
Pour remaining enchilada sauce over stuffed peppers.
Cover tight with foil.
Bake 40-45 minutes, or until the peppers become soft.
Remove foil, top each with cheese and bake uncovered an additional 5 minutes. Top with sour cream if you want.
Mexican Spiced Steak With Chipotle Con Queso Sauce


Ingredients:
limes, zest of, ground coriander, chili powder, ground cumin, butter, flour, milk, smoked cheddar cheese, chipotle chiles in adobo, salt, extra virgin olive oil

Directions:
In a small bowl combine the grill seasoning, lime zest, coriander, cumin, and chili powder.  Work the dry rub into the steaks on both sides; set steaks on a plate and let stand for 15 minutes.
In a small saucepan, melt butter over medium heat.  Whisk in the flour and cook for 1 minute.  Add the milk and cook, whisking, until bubbling 3-4 minutes.  Stir in the cheese and chipotles in adobo sauce.  Season the sauce with salt to taste.  Reduce heat to low to keep sauce warm.
Drizzle a little extra virgin olive oil on a large griddle or skillet.  Heat pan over high heat until just smoking.  Add the steaks and cook for 2-3 minutes for medium.  Remove and let rest 5 minutes.  Slice steaks and top with the sauce.
Pear Salad With and Bacon, Gorgonzola and Candied Walnuts


Ingredients:
pears, green onion, bacon, gorgonzola, candied walnuts, lemon juice, walnut oil, maple syrup, Dijon mustard

Directions:
Assemble salad.
Mix the lemon juice, oil, maple syrup, dijon mustard, salt and pepper in a small bowl.
Toss the salad with the dressing to coat.
Gordon Ramsay's Chocolate Fondant


Ingredients:
butter, cocoa powder, dark chocolate, butter, eggs, plain flour

Directions:
Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
Heat the oven to 200/180/Gas 6.
Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
Serve with vanilla ice cream and caramel sauce.
Mom's Stuffed Eggplant  (By Michael Chiarello)


Ingredients:
eggplant, extra virgin olive oil, ground beef, onion, garlic cloves, fresh parsley leaves, basil leaves, pecorino romano cheese, egg, chopped tomatoes

Directions:
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
Season the beef with salt and pepper.
Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly.
Drain the beef, removing the extra, unnecessary fat.
Let cool briefly and chop the cooked beef so that there are no large chunks of meat.
In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven.
Let cool briefly, slice widthwise and serve.
Apricot and Raisin Butter Cake


Ingredients:
raisins, brandy, apricot brandy, cake flour, baking powder, salt, caster sugar, unsalted butter, caster sugar, vanilla, fresh lime juice, low-fat plain yogurt, cashews, brown sugar, all-purpose flour, cinnamon, unsalted butter, brandy, apricot brandy, hot water, sugar

Directions:
Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge] - See TIPS above
Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
Sift flour, baking powder and salt together, set aside
Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry]; set aside
Cream butter and 3/4 cup sugar until light and fluffy
Add egg yolks, one at a time, beating well after each addition
Next, add the soaked fruits with the brandy and stir gently
Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
Now gently fold the whipped egg whites into the creamed mixture
Pour half of the batter into greased and floured pan (bundt/square/round], followed by the crumb mixture, then finally all the remaining batter
Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling]
To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
The cake is best made 1 day ahead
Grilled Turkey Burger


Ingredients:
extra virgin olive oil, lean ground turkey, garlic, onions

Directions:
Whisk together egg whites, seasoning, bread crumbs, and oil until relatively smooth.
Combine with remaining ingredients.
Mix together well.
Grill on a medium-high barbeque for about 5-6 minutes per side or until thouroughly cooked.
Enjoy!
Prune Frosting


Ingredients:
cream cheese, sugar, prune baby food

Directions:
Mix together ingredients., Frost cake.
Grilled Sausage with Potatoes and Green Beans
Category: everyday-cooking
By Tonya Merriman

An old crock-pot favorite ready for the grill.

Ingredients:
¾ pound fresh green beans, trimmed and halved
½ pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
⅓ cup water

Directions:
Preheat an outdoor grill for high heat. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 544.2
Fat: 38.4 g
Saturated fat: 13.7 g
Carbohydrates: 21.3 g
Sugars: 5.8 g
Dietary fiber: 4.5 g
Protein: 28.3 g
Cholesterol: 79.9 mg
Sodium: 2302.2 mg
Mediterranean Couscous Salad


Ingredients:
water, cucumber, kalamata olives, ripe olives, feta cheese

Directions:
In a small saucepan, bring water to boiling. Remove from heat and stir in the couscous. Let stand, covered, 5 minutes. Fluff with fork.
Place couscous in large bowl and drizzle with vinaigrette. Cook for 10 minutes. Add sweet pepper, cucumber, and olives; toss to combine. Sprinkle with cheese. Serve with Pita chips.
(Vinaigrette: 3 T lemon juice, 2 T olive oil, 1 T fresh or 3/4 t dried oregano, 1 T fresh or 1/4 t dried mint].
(Pita chips: cut in half and each half in 6 wedges. Brush with 1 T olive oil or coat with nonstick cooking spray. Sprinkle with 1/4 to 1/2 t garlic salt. Bake at 400 for 6 to 8 minutes or until crisp and lightly browned].
Muir Glen Homemade Enchilada Sauce


Ingredients:
onion, anaheim chili, garlic cloves, tomato sauce, dried oregano, cumin

Directions:
Spray a medium saucepan with spray oil and heat over medium heat.
Add onion, pepper and garlic and cook until tender.
Stir in tomato sauce, oregano and cumin.
Season with salt and pepper to taste.
Bring to a boil; reduce heat to low and simmer uncovered for 15 minutes.
Lemon Lavender Avocado Loaf
Category: bread
By Sheena

A light, refreshing loaf that tastes like summer!

Ingredients:
2 ⅔ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
½ cup butter, softened
1 ¾ cups white sugar
3  eggs
1 ½ cups mashed avocado
2 tablespoons lemon juice
¾ cup milk
2 tablespoons dried lavender
1 tablespoon grated lemon zest

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans. Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg.  Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 3 hrs 20 mins
Yields: 2 - 9x5 inch loaves

Calories: 236.5
Fat: 9.1 g
Saturated fat: 4.1 g
Carbohydrates: 36.1 g
Sugars: 20.2 g
Dietary fiber: 1.9 g
Protein: 3.8 g
Cholesterol: 45.4 mg
Sodium: 282.9 mg
Bacon, Egg and Cheese Hashkets #SP5


Ingredients:
eggs, scallions, bacon, cheddar cheese

Directions:
Pre-heat oven to 350 degrees.
Heat small skillet on medium-high temperature.
While skillet is heating up, slice bacon in half lengthwise and then dice into medium sized pieces.
Place bacon in skillet and cook 5-7 minutes or until just crispy, set aside on plate lined with papertowel.
Slice white and light green parts of scallions, set aside .
Lightly beat eggs until just blended.
Spray four cupcake holes with non-stick spray.
Line each greased cupcake hole with enough hash browns to coat all sides.
Sprinkle scallion and bacon evenly into each greased and lined cupcake hole.
Pour egg mixture into each, filling the rest of the hash brown basket.
Sprinkle the cheese evenly amongst each filled cupcake hole.
Bake for 15-18 Minutes until cheese is slightly browned and just bubbling.
Serve & Enjoy!
Black Forest Ham Sandwich


Ingredients:
fresh cherries, Dijon mustard, green onion, mayonnaise, kosher salt, fresh ground black pepper, ham, baby arugula

Directions:
In a bowl, combine cherries, mustard, green onion, and mayonnaise; season with a pinch of salt and a grind or two of pepper.
If using diced ham steak, stir it into the sandwich spread to coat.
If using sliced deli ham, do nothing.
To assemble:  Place mixture on a slice of bread, top with arugula and close bread (ham steak].
For sliced deli ham:  Spread mixture on two slices of bread, layer in ham, and a handful of arugula; close sandwich.
Japanese Steak House Salad Dressing Recipe


Ingredients:
mayonnaise, rice vinegar, sugar, soy sauce, garlic powder

Directions:
Combine all together and use a hand mixer until blended then chill.
If you are looking for lower calorie you can substitte with light mayo and use splenda instead of sugar.
If you want more just double the recipe.
Carrabba's Italian Grill Parmesan Dressing


Ingredients:
milk, mayonnaise, parmesan cheese, white wine vinegar, Worcestershire sauce

Directions:
Gradually blend milk into mayonnaise., Mix in cheese, vinegar and Worcestershire sauce., Chill., Serve on tossed salad greens.
My Favorite Buttery Toffee


Ingredients:
salted butter, white sugar, light brown sugar, pecans

Directions:
Lightly grease a 9 x 13 dish.  Sprinkle nuts and chocolate chips evenly over the bottom; set aside.
In deep, heavy saucepan, combine butter and sugars - keep in mind that this bubbles up quite a bit during cooking.
Cook over medium high heat, stirring until mixture boils. Then, without stirring any further, cook to 300 degrees F/150 degrees C using candy thermometer.
Remove from heat and pour evenly over nuts and chips.
Cool completely, then break into pieces.
*I use a butter knife to break up, pushing the tip straight down into the toffee, which splinters off pieces, then you can break up into smaller bits by hand.
Easy Blueberry Cream Cheesecake


Ingredients:
cream cheese, white sugar, vanilla extract, heavy cream, prepared graham cracker crust

Directions:
In large bowl, combine cream cheese, sugar, lemon and vanilla extracts.  Mix well.
In a medium bowl, whip cream until stiff peaks form.
Fold 3/4 of the whipped cream into cream cheese mixture.
Spread into crust.
Dot with blueberry pie filling, and smooth with spatula to cover.
Chill in refrigerator at least 2 hours.
Garnish with remaining cream.
Apple Crisp


Ingredients:
sliced apples, brown sugar, flour, oats, butter, margarine, cinnamon, nutmeg

Directions:
Heat oven to 375., Grease square pan., Slice apples and place in pan., Mix remaining ingredients and sprinkle over apples., Bake for 30 minute  Until apples are tender.
Crock Pot Beef Stew


Ingredients:
flour, chili powder, beef stew meat, onion, beef bouillon granules, garlic cloves, dried basil, dried thyme, potatoes, carrots, celery

Directions:
Place flour and chili powder if using in a plastic bag.
Add meat cubes a few at a time shaking to coat.
Heat oil in large saucepan or skillet.
Brown the meat in the hot oil.
In the bottom of a crock pot layer onion, potatoes, carrots and celery.
Sprinkle with the bouillon granules, garlic, basil and thyme.
Top with the browned meat.
Pour the vegetable juice cocktail over the meat.
(When I use chili powder in the flour on the meat I use V-8 Picante].
Cover; cook on low for 10-12 hours or until meat and veggies are tender.
NOTE: This can be prepared on top of the stove also.
Brown the meat as above, only leave the meat in the pan and top with 3 1/2 cups vegetable juice cocktail, onion, bouillon granules, garlic, basil, and thyme.
Bring to boiling, reduce heat and cover.
Simmer 1-1 1/4 hours or until meat is nearly tender.
Add potatoes, carrots and celery.
Cover; simmer 30 minutes more.
Speedy Baked Beans


Ingredients:
brown sugar, onion, ketchup, mustard

Directions:
Combine all ingredients.
Mix well.
Bake at 350 degrees for 30-40 minutes, or Microwave on high 7- 9 1/2 minutes, stirring twice-cover with wax paper while cooking.
Southwestern Chicken


Ingredients:
whole kernel corn, black beans, salsa, boneless skinless chicken breasts, cheddar cheese

Directions:
In a 3 qt slow cooker, combine the corn, beans, and 1/2 of the salsa. Top with chicken, pour remaining salsa over the chicken.
Cover and cook until meat juices run clear. Sprinkle with cheese; cover and cook until cheese is melted, about 5 minutes.
Chipotle Toasted Pumpkin Seeds


Ingredients:
pumpkin, salt, chili powder

Directions:
Toss the pumpkin seeds in oil and chipotle chili powder.
Place them on a baking sheet in a single layer.
Bake in a preheated 400F oven until golden brown, about 10-20 minutes. They may start to pop and that is ok.
Anadama Bread


Ingredients:
yellow cornmeal, yellow cornmeal, salt, boiling water, warm water, molasses, flour

Directions:
Lightly grease two ovenproof bowls. Coat easch with 2tsp cornmeal, shake out excess.
In separate bowl stir 1cup cornmeal and salt into boiled water.  Let stand 10-15 minutes or until thick and lukewarm.
In a large bowl sprinkle yeast over warm water, let rest 10min.  Stir in molasses, oil and the cornmeal mixture.  Beat in 5 cups flour with a mixer.  Add 1cup with spoon.
Divide batter into prepared bowls.  Sprinkle tops with 2tsp cornmeal.
Let rise uncovered 1hour 15min. or til doubled.
Bake loaves 55-60 min at 375*.
Creamy Marinara Tortellini


Ingredients:
heavy whipping cream, all-purpose flour, cold water, thyme, olive oil, parmesan cheese, parsley, pepper, artichoke

Directions:
Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Gradually add flour and water until smooth. Bring to boil; cook and stir for 2 minutes or until thickened.
Add artichoke, thyme, and oil.  Reduce heat; simmer, uncover for 3-4 minutes or until heated throughly.
Drain tortellini; toss with sauce.
Sprinkle with parmesan cheese, parsley and pepper.
Greek Salsa


Ingredients:
cucumber, tomatoes, green onions, black olives, fresh parsley, feta cheese, olive oil, dried oregano, dried dill weed, fresh ground black pepper

Directions:
Combine first 6 ingredients in a large bowl., Set aside., In small bowl, combine remaining ingredients., Pour over vegetable mixture and toss well., Cover and chill 2-24 hours., Serve with pita chips or tortilla chips.
CHOCOLATE RASPBERRY MUFFINS


Ingredients:
self raising flour, salt, caster sugar, buttermilk, eggs, fresh raspberries

Directions:
preheat oven to 180 Celsius line  2 x 6 hole XL muffin tins with 9 XL muffin wrappers.
place the flour, cocoa, salt and sugar into a large bowl.
in a smaller bowl, whisk the eggs ten add the oil and buttermilk. whisk all together.
tip the egg mixture into the flour mixture and stir till well combined.  stir in raspberries.
3/4 fill muffin wrappers.
cook for approximately 25 - 30 minutes or until they spring back when lightly tapped and a skewer comes out clean.
NOTE. for smaller muffins follow above directions but just use smaller muffin papers and tins.
Stuffed Banana Peppers


Ingredients:
Italian sausage, banana peppers

Directions:
Brown sausage in a skillet; drain.
Wash each pepper.
Cut the tops off of each pepper and set aside.
Remove seeds, rinse, and pat dry.
Stuff each pepper with sausage.
Place tops on peppers and secure with toothpicks.
Saute in hot olive oil on each side until pepper is soft.
Drain on paper towels.
Quick Scallops and Spaghetti


Ingredients:
bay scallops, olive oil, black pepper, garlic cloves, onion, lemon, salt, flat leaf parsley, red pepper flakes

Directions:
Cook spaghetti per package instruction while preparing the scallops.
(Drain spaghetti and reserve about 1 cup of pasta water].
While spaghetti is cooking, heat skillet on medium high.  Add olive oil and heat about 1 minute.
Add garlic and black pepper, saute for about 45 seconds, do not brown.
Add scallops and cook until opaque (about 5 minutes].
Remove scallops to a bowl with slotted spoon.
Add onion and cook until softened (add a ladle or about 1/4 to 1/2 cup of pasta water to skillet to make sauce].
Once onion pieces are clear and soft, squeeze in the juice of one large lemon.
Salt to taste.
Drain and put hot spaghetti in a large bowl, immediately pour the skillet of scallops on top of the spaghetti, add chopped parsley and toss to mix.
Serve immediately, can add lemon, parsley or red pepper to taste.
Granny's Pancakes


Ingredients:
all-purpose flour, baking powder, salt, sugar, milk, egg, butter, vanilla, butter

Directions:
Sift flour,baking powder, salt and sugar in a large bowl.
Mix in milk, egg, melted butter and vanilla until smooth.
Heat lightly oiled griddle over medium high heat.
Pour about 1/4 cup for each pancake.
Brown on both sides.
(I brush melted butter on each pancake as I add them to the stacks.].