xiaoxl/recipe_data huggingface dataset:
Victory's Triple Decker Club Sandwich


Ingredients:
Miracle Whip, chicken breast, lettuce, crisp bacon, fresh tomatoes, American cheese, basil

Directions:
Cook bacon.
Toast bread.
Spread Miracle Whip on toast slices.
Sprinkle a little dried basil on the Miracle Whip on the toast slices.
On the first slice of toast add the chicken breast slices; add lettuce on top of chicken.
Add second piece of toast with the Miracle Whip side up; add bacon slices, add cheese slice, and add more lettuce. Top with tomatoes.
Put third slice toast Miracle Whip side down.
Cut sandwich in half; serve and enjoy.
Quesadilla Salvadorena
Category: desserts
By POSTRES de La Cipota

Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!

Ingredients:
3  eggs, separated
1 cup white sugar
½ cup butter, melted
1 (4 ounce) package Parmesan cheese, finely grated
¾ cup sour cream
1 teaspoon baking powder
1 cup rice flour
1 tablespoon sesame seeds, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff. Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth. Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula. Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top. Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

Prep time: 20 mins
Cook time: 38 mins
Total time: 58 mins
Yields: 1 9x13-inch baking dish

Calories: 269.6
Fat: 14.9 g
Saturated fat: 8.7 g
Carbohydrates: 28.5 g
Sugars: 16.9 g
Dietary fiber: 0.4 g
Protein: 6.2 g
Cholesterol: 80.5 mg
Sodium: 247.7 mg
Slow Cooker Cheese Steaks
Category: main-dish
By Life Tastes Good

This cheese steak recipe is not only very tasty, but it is very easy to make using a slow cooker. Enjoy!

Ingredients:
2 pounds beef tri tip steak
1 cup beef stock
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons olive oil
1 large onion, sliced
1 large green pepper, sliced
8 ounces sliced fresh mushrooms
12 slices white American cheese
6  French or Italian sandwich rolls, split

Directions:
Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth. Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes. Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil. Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 652.4
Fat: 33.9 g
Saturated fat: 17.4 g
Carbohydrates: 32.1 g
Sugars: 4.1 g
Dietary fiber: 2.3 g
Protein: 58.9 g
Cholesterol: 190.7 mg
Sodium: 1220.5 mg
Three Potato Salad


Ingredients:
sweet potatoes, fingerling potatoes, baby red potatoes, light mayonnaise, creole mustard, celery, green onion, lemon pepper, salt, pepper, chives

Directions:
Place each variety of potato into its own small pot. Cover with cold water, bring to a boil. Reduce heat and simmer 10 minutes or until tender. Drain and chill.
In a large bowl, combine mayonnaise, mustard, celery, green onions, garlic salt and lemon pepper. Add potatoes; toss gently. Add salt and pepper if needed and desired.
Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.
Appledelicious Pie Filling


Ingredients:
apples, sugar, flour, cinnamon, nutmeg, lemon juice

Directions:
Wash, peel, core and slice apples.
Treat to prevent darkening.
Combine sugar, flour and spices.
Rinse and drain apples; stir into sugar mixture.
Let stand until juices begin to flow, about 30 minutes.
Stir in lemon juice.
cook over medium heat until mixture begins to thicken.
Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
Cool at room temperature,not to exceed 2 hours.
Seal, label andn freeze.
Yield: about 6 pints.
Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
You may cook in hot water bath for 15 to 25 minutes.
I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.
Frosted Apple Strudel


Ingredients:
all-purpose flour, baking powder, sugar, sugar, salt, shortening, milk, butter, apples, cinnamon, confectioners' sugar, cinnamon, butter, evaporated milk

Directions:
Strudel: Sift together flour, baking powder, 2 tbsp., sugar and salt., Mix in the shortening., Stir in the milk to make a soft dough., Knead 25-30 times on a lightly floured board., Roll out 1/4" thick., Brush with melted butter., Cover with the apples., Sprinkle with remaining 2/3 cup sugar, and the cinnamon., Starting at the long end, roll up like a jellyroll., Put it on a greased cookie sheet., Curve into a crescent shape., Bake about 30 minutes at 325F., or until done., Frosting: Combine confectioners' sugar, cinnamon, butter and evaporated milk., Frost the strudel while still warm., Sprinkle with the nuts.
Cranberry Martinis


Ingredients:
sugar, water, cranberries, frozen cranberries, vodka, lime wedge

Directions:
At least three days before serving, bring the sugar and water to a boil in a medium saucepan and cook, swirling the pan occasionally, until the sugar is completely melted and the mixture is slightly thickened.  Remove from the heat, stir in the cranberries, and let sit at room temperature for 2 hours.  Pour the vodka into a large bowl and add the cooled cranberries.  Let sit for at least 2 days, stirring occasionally.  Strain the vodka into a bottle and chill overnight.
To serve, fill chilled martini glasses with the vodka.  Add a few cranberries to each glass and garnish with a lime wedge.
Your Favorite Pie Filling  Dessert


Ingredients:
graham crackers, powdered sugar, butter, eggs, sugar, cream cheese, lemon juice

Directions:
Grease 9x9 inch pan, mix first three ings.and press in pan.
Beat eggs, add sugar and cream cheese,mix well and place on cracker crust-bake 20 minutes in 350 degree oven-let cool.
Mix 1 can pie filling and 1 teaspoon lemon juice-spread on top of cooled mixture.
Top with 1/2 pint whipped cream.
Chill.
Soft and Easy Gingerbread Men


Ingredients:
all-purpose flour, granulated sugar, butter, molasses, applesauce, egg, ground cinnamon, baking powder, ground ginger, ground cloves, ground nutmeg, baking soda, salt

Directions:
In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, applesauce, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed. Cover and refrigerate 1 hour.
Preheat oven to 350°F On a lightly floured surface, working with half of the dough at a time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie sheets. Reroll trimmings and continue to cut shapes. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.
Roasted Shrimp Salad


Ingredients:
shrimp, olive oil, kosher salt, fresh ground black pepper, mayonnaise, orange zest, white wine vinegar, fresh dill, capers, red onions

Directions:
Preheat oven to 400.
Peel/devein shrimp.
Place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together.
Spread in one layer and roast for 6 to 8 minutes just until pink and firm.
Allow to cool for 3 minutes.
Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt,  1/2 t pepper.
When shrimp are cooled, add them to sauce and toss.
Add dill, capers and red onion and toss.
Let sit at room temperature for 30 minutes or chill and serve at room temperature.
Serve over mixed greens.
Creamy Braised Brussels Sprouts


Ingredients:
Brussels sprouts, shallots, heavy cream, salt, cracked black pepper

Directions:
Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
Simmer, uncovered for 1-2 minutes to allow the flavors to mingle.  Be careful not to boil the mixture once you've added the heavy cream!
Serve immediately.
Eggless Chocolate Chip Cookies


Ingredients:
butter, light brown sugar, sugar, cornstarch, water, vanilla, heavy cream, flour, baking powder, baking soda, salt, instant espresso powder

Directions:
Preheat oven to 300 degrees. Prepare cookie sheets.
Beat butter and two sugars together until fluffy. In a small bowl, whisk together corn starch and water and beat into the butter mixture along with the vanilla and heavy cream.
Combine dry ingredients together (flour, baking powder, baking soda and salt] and gradually beat into the mixture. Stir in chocolate chips and espresso powder with a wooden spoon.
Drop 1-tbsp balls of dough 2 inches apart. Bake for 20 minutes.
Sausage and Potato Soup


Ingredients:
sausage, hot sausage, chicken broth, yellow onion, frozen southern style hash brown potatoes, milk

Directions:
Fry sausage and onion together, do not drain.
Put the sausage and onion in a large sauce pan.
Add all of the other ingredients and simmer for 15-20 minutes, until potatoes are tender as you would like.
Add 1 tablespoons of black pepper and simmer for 5 more minutes.
Thin with milk.
BBQ Potatoes


Ingredients:
russet potatoes, garlic powder, onion powder, margarine, green pepper, white mushrooms

Directions:
Slice potatoes into 'chips' and place on tinfoil sheets with margarine spread on them.
Sprinkle with all 3 seasonings.
BBQ for about 15 minutes.
The optional peppers and stuff, go in between the potatoes. Cook for about 15 minutes or so. the potatoes taste good either way.
Lemon Icing
Category: desserts
By Carol

This is a superb icing and does not take long to make.

Ingredients:
½ cup butter
2 tablespoons lemon juice
½ teaspoon vanilla extract
3 cups confectioners' sugar

Directions:
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 190.9
Fat: 7.7 g
Saturated fat: 4.9 g
Carbohydrates: 31.5 g
Sugars: 30.8 g
Protein: 0.1 g
Cholesterol: 20.3 mg
Sodium: 54.8 mg
Babootie


Ingredients:
onion, butter, curry powder, salt, cayenne pepper, ground beef, milk, eggs, raisins

Directions:
In a large heavy fry pan, cook onion in butter until golden brown.
Add curry powder, 1 1/4 tsp salt, and cayenne pepper to pan and sauté another 2 - 3 minutes.
Add beef. Sauté until browned.  Remove from heat and drain fat. (very important--thoroughly drain the fat!].
Soak crumbled bread in 1 1/2 cups of milk.
Add milk mixture to beef mixture in pan and stir.
Pour into buttered baking dish about 8 inches square, or similar size.
In small bowl, beat eggs with remaining 1/2 cup milk and add the raisins.
Pour egg mixture over top of beef mixture.
Bake uncovered in a 375°F oven for 50 - 60 minutes until the top is a pretty, light golden brown.
Serve with steamed vegetables, or rice if you prefer.
Turtle Cake from Scratch


Ingredients:
flour, baking powder, salt, sugar, vanilla, baking soda, margarine, eggs, milk, canned milk, chocolate chips, pecans

Directions:
Combine all dry ingredients (except sugar]; set aside.
Beat butter, sugar, eggs and vanilla until fluffy.
Gradually add flour mixture alternately with milk (not canned milk], just until blended.
Spread half of the batter in a greased and floured 9x13 pan.  bake for 12-14 minutes in a 350°F oven.
Heat caramels and canned milk.  Melt.
Pour caramel mixture over cake, spreading to the edges.
Sprinkle with 1 cup of chocolate chips and the 1 cup of the chopped pecans.
Spoon remaining batter over top, carefully spreading to the edges.
Bake at 350°F for 35 minutes.
Meanwhile, melt remaining 1 cup of chocolate chips.  Spread over cooled cake.
Sprinkle with the remaining pecans.
I like to serve this with vanilla ice cream or whipped topping.
White Chocolate Pudding Buttercream Frosting


Ingredients:
instant white chocolate pudding and pie filling mix, skim milk, unsalted butter, shortening, powdered sugar, vanilla

Directions:
Whisk pudding with milk in a small bowl.  Set aside in fridge or freezer until thick/solid; about 3 minutes; it’s not very long.
Meanwhile beat butter & shortening in a bowl with a hand mixer.  Add vanilla & thickened pudding. Blend until combined.
Add powdered sugar & blend again.
Add milk, 1 Tbsp at a time until desired consistency is achieved.  (I added about 3 to 4 Tablespoons.
Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made.  If prepared beforehand: thin with additional milk to a spreadable consistency.  Keep refrigerated.
Easy Bibingka


Ingredients:
Bisquick reduced-fat baking mix, 1% low-fat milk, eggs, sugar, vanilla extract, medium cheddar, butter

Directions:
Preheat oven 400°F.
Lightly grease a 8x13 pan, set aside.
With a spatula, blend Bisquick mix, milk, eggs, sugar, and vanilla extract. Pour mixture into the greased baking pan.
Sprinkle grated cheese on top.
Bake for 13 minutes.
Take pan out of oven.
Brush top of cake with melted butter.
Broil at 350°F for 2-3 minutes until top is golden brown.
Leave oven door slightly open while broiling.
Remove from oven and let cool.
Twice Baked Potato Casserole


Ingredients:
russet potatoes, butter, sour cream, Cheese Whiz, mayonnaise, cheddar cheese

Directions:
Place potatoes in a large pot, cover with water and boil until fork tender.
Preheat oven to 350 degrees.
Sautee onion in butter until browned.
Once potatoes are tender, drain and mash with onion, sour cream, cheese whiz, mayonaise, salt and pepper.
Place mixture in oven-safe casserole and cover with cheese.
Bake until heated through and cheese is melted.
Limoncello Glaze


Ingredients:
"powdered sugar"

Directions:
"Whisk sugar and limoncello together until smooth."
Buttermilk Oatmeal Muffins
Category: bread
By LaurasFaves

Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.

Ingredients:
2 cups quick-cooking oats
2 cups buttermilk
2  eggs, beaten
1 cup packed brown sugar
½ cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Directions:
Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners. Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 dozen muffins

Calories: 146.8
Fat: 5 g
Saturated fat: 2.8 g
Carbohydrates: 22.7 g
Sugars: 10 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 26.5 mg
Sodium: 247.7 mg
Onion Cheese Bacon Tart


Ingredients:
onion, bacon, sour cream, cream cheese, blue cheese, cheddar cheese, eggs, tarragon, chervil

Directions:
Preheat oven to 425°F.
In a medium bowl, combine cheese. Beat until fluffy.
Add eggs, beat again until well mixed.
Stir in herbs.
Pour half cheese mixture into tart shell. Lay cooked onions and bacon on filling.
Pour remaining filling over all.
Bake for 10 minutes. Reduce heat and bake for another 30 minutes.
Remove from oven and cool on rack.
Roasted Cauliflower Grilled Cheese
Category: fruits-and-vegetables
By noaddedsaltguy

A gluten-free option for grilled cheese lovers. Roasted cauliflower steaks are prepped, then wrapped around your favorite cheeses! Add tomatoes and you have a gluten free, vegetarian option for any time of the day!

Ingredients:
1 small head cauliflower
¼ cup olive oil
½ stick unsalted butter
ground black pepper to taste
2 slices Gouda cheese
2 slices sharp Cheddar cheese
2 slices beefsteak tomato

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Remove the tough bottom leaves from the cauliflower, taking care not to remove the stem. Place on a cutting board with the stem facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use. Cut vertically through the stem into 2 even "steaks", about 1 inch thick. Transfer to the prepared baking sheet. Roast cauliflower in the preheated oven until soft and browned, about 15 minutes. Heat olive oil and butter in a large frying pan. Cook cauliflower until browned on one side, 2 to 3 minutes. Flip cauliflower and shift to one side of the pan so you have space to warm cheese slices. Lay cheese slices in the pan until they begin to melt, then place over the cauliflower steaks. Warm tomato slices in the same way. Season with black pepper. Cover cheeses and tomatoes with the second steak. Flip "sandwich" and cook over low heat until cheeses are melted, 2 to 3 minutes more.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 sandwich

Calories: 1387.7
Fat: 134.5 g
Saturated fat: 58.5 g
Carbohydrates: 18.2 g
Sugars: 9.4 g
Dietary fiber: 7.3 g
Protein: 34.3 g
Cholesterol: 245.3 mg
Sodium: 900.3 mg
Cherry Walnut Rice


Ingredients:
brown rice, butter, garlic powder, olive oil, salt, fresh ground pepper, bing cherries, walnuts

Directions:
Cook the rice according to your package directions.  As soon as it is done cooking, transfer the rice to a mixing bowl.  Add in the butter, garlic powder, a small drizzle of olive oil, ½ tsp salt and a pinch of black pepper.  Stir until well combined.  Add in the cherries and walnuts and mix again until everything is evenly distributed.
Enjoy as a side dish to your favorite dinner or you can toss in some cubes of cooked chicken breast and serve it over your favorite salad greens.
* Make this dish vegan by substituting vegan butter, such as Earth Balance.
** To toast the walnuts, place in the middle of a 350° oven on a cookie sheet for about 15 minutes.
Grandma Selma's Brisket


Ingredients:
light brown sugar, kosher salt, garlic powder, cayenne pepper, crushed red pepper flakes, sweet paprika, fresh coarse ground black pepper, cinnamon, ground coriander, fresh ground white pepper, beef brisket, onions, carrots, crushed tomatoes, ketchup

Directions:
In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper.
Rub the mixture all over the brisket, set it in a baking dish and cover with foil; refrigerate overnight.
Preheat the oven to 350°F
In a large enameled cast-iron casserole, heat the oil.
Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side & transfer to a plate.
Reduce the heat to moderate and add the onions.
Stir well, cover and cook, stirring, until softened, about 15 minutes.
Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes.
Transfer to a bowl.
Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat.
Add the brisket and any juices and spread the onions and carrots around the meat.
If necessary, add enough water to half-submerge the brisket in liquid.
Cover tightly and braise in the oven for 2 1/2 hours.
Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes.
Raise the oven temperature to 425°F
Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender.
Check every 20 minutes; if necessary, add water so the meat is half submerged.
Remove from the oven and let stand for 15 minutes.
Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve with potato kugel with fried shallots or crispy potato latkes and caramelized broccoli with garlic.
Liver and Onion Tart


Ingredients:
calf liver, onions, flour, eggs, milk, salt, pepper

Directions:
First get the oven on at 350°.
Decide what flan/tart dish you want to use and roll out your pastry accordingly, cover the dish and work into the corners cut off the excess and blind bake for about 12-15 minutes - just until the pastry is no longer raw.
In the meantime flash fry the liver after you've cut the liver into small pieces (I also like to soak the liver in some milk before and then drain and sift in some flour seasoned with some fresh black pepper and salt] - the liver should be just lightly seared.
Once the liver has been seared set aside and cover - by the way I like to use half butter and half olive oil but the oil is whatever you prefer to use.
Toss the onion in a bowl with a little oil and salt and pepper to break up the onion and coat it - this makes the onion frying process quicker.
Fry the onion until just brown - not burnt - then set aside on some kitchen paper.
In a bowl whisk the eggs and add the milk enough to make a quiche/custard mixture season with salt and pepper.
Pastry should be done - take it out of the oven and turn the oven up to 375°.
Some like to let the pastry cool but I find it makes little difference.
Add the liver to evenly distribute around the flan.
Do the same with the onion.
Add the egg and milk mixture but don't overfill.
Bake in the oven for 25 - 35 minutes depending on your oven - the mixture should not move when you jiggle the flan.
When done - take out and either serve straight away or cool and serve cold - I enjoy both.
If you need to serve it with a sauce or something I think a Cumberland sauce would work well.
Goes well with some nice red wine.
White Chocolate Heaven


Ingredients:
irish cream, Creme de Cacao, vodka, half-and-half

Directions:
Chill two small martini glasses (or one large one!].
Pour all ingredients into an ice-filled cocktail shaker.
Shake and pour into 2 chilled cocktail glasses, top with a pinch of cocoa powder, and serve.
Lenten Eggplant (Aubergine)


Ingredients:
eggplants, salt, onion, scallions, fresh dill, tomatoes, flour, parsley

Directions:
Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
Reduce heat, cover, and cook, stirring often, for 10-15 minutes.  If necessary, add some water, about 2-3 tablespoons or more.
When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
Add olives to heat through.  Can be served hot or cold.