xiaoxl/recipe_data huggingface dataset:
Frosty Strawberry Squares (Oamc)


Ingredients:
flour, hazelnuts, butter, brown sugar, strawberries, sugar, lemon juice

Directions:
For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly on to a cookie sheet.
Bake at 350 degrees for 20 minutes; stir occasionally.
Sprinkle 2/3 of the crumbs into a 13x9  baking pan.
In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice.
Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form. In a small mixing bowl, beat the whipping cream until soft peaks form.
Fold whipping cream into strawberry mixture.
Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top.
Cover, label and freeze for least 6 hours or until firm; Serve frozen.
Nicoise Salad


Ingredients:
potato, green beans, bibb lettuce, tuna fish, anchovies, hard-boiled eggs, tomatoes, parsley

Directions:
Arrange greens on plate tossed with dressing.
Prepare salad components beginning with tomatoes at seven thirty five on the plate, beans above it, potatoes to it’s right, olives after the potatoes followed by eggs. Tuna should be in the middle topped with anchovies and garnished with parsley.
Patates Etouffees (Smothered Potatoes)


Ingredients:
potatoes, onions, salt, black pepper, garlic, white pepper, green onion

Directions:
Heat oil in a very large skillet over high heat for about 1 minute.  Add potatoes, onions, salt, peppers and garlic, stirring well.
Cook about 10 minutes.  Each time mixture begins to brown and stick excessively, stir and scrape pan bottom well.
Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.
Add 1/2 cup stock and scrape pan bottom well.  Cook about 5 minutes, stirring only once or twice.
Add 1/2 cup additional stock and cook another 5 minutes, stirring and scraping well, and breaking up about half of the potato pieces.  Potatoes should be half creamed and half lumpy.
Add remaining stock and green onions, stirring well.  Cook about 5 minutes more, stirring and scraping occasionally.
Turkey Tetrazzini


Ingredients:
spaghetti, yellow onion, celery ribs, half-and-half, chicken broth, parmesan cheese, garlic, butter, flour

Directions:
Break spaghetti in three's and cook Ala dente, rinse and drain well.
Saute onion, celery and mushrooms in 6 tbl. butter until soft and then set aside.
Make a roux using the remaining 6 tbl. butter and 6 tbl. flour and cook on medium for about 10 minutes whisking continuous.
Add the broth and garlic slowly and continue to whisk for about 10 minutes, mixture will not be thick.
Add parmesan cheese, half and half, celery, onions, mushrooms and mix well.
Mix in a very large bowl the turkey meat, spaghetti and rest of ingredients making sure to mix very well.
Spray 2, 4 quart and 1, 2 quart casserole pans with Pam spray and add mixture. Put buttered bread crumbs on top.
Cook in 350 degree oven for about 40 minutes.
Caribbean Breeze


Ingredients:
Bacardi 151 rum, cranberry juice

Directions:
Fill a tall glass with ice., Pour all ingredients over ice., Sir and serve.
Vinaigrette Delicies Des Cantin


Ingredients:
garlic cloves, sugar, white vinegar, salt, paprika, mustard powder, onion powder, pepper

Directions:
"Combine all ingredients by stirring or shaking well.  Reshake or stir each time you take from the refrigerator.  Lasts for a couple weeks in the fridge."
Sweet Basil Rub for Chicken


Ingredients:
salt, sugar, garlic, onion, paprika, lemon juice, pepper, basil, extra virgin olive oil

Directions:
add all ingredients together in bowl; mix well.
Cover chicken with rub.
Bake at 350°F uncovered for about 1-2 hours.
Baked Grated Zucchini


Ingredients:
zucchini, butter, light sour cream, salt, fresh ground pepper, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Wash zucchini, leaving skins on, and grate either by hand or in a food processor.
Blot zucchini with paper towels to remove as much moisture as possible.
Place in an 8 inch square baking dish that has been sprayed with cooking spray.
Cut butter into small pieces and place evenly over zucchini.
Bake for 15 minutes, uncovered.
Remove from oven and pour off any liquid that has accumulated in the bottom of the dish.
Stir in sour cream, salt and pepper.   Sprinkle top with parmesan cheese and bake until zucchini is tender and cheese melts. About 5-10 more minutes.
Mountain Meatballs


Ingredients:
olive oil, red onions, Dijon mustard, dried oregano, cumin seed, eggs, cheddar cheese, red onion, garlic cloves, red chile, Worcestershire sauce, tomato ketchup, cider vinegar, molasses, dark brown sugar, Dijon mustard, plum tomatoes, flat leaf parsley

Directions:
Preheat the oven to it's highest setting ( or to moderately hot if making smaller balls]. Put a large pan on a medium heat and add a slug of olive oil. Add the 2 diced onions and fry for about ten minutes or until softened, then remove from heat and leave to cool completely.
Put the minced meat into a bowl with the mustard, oregano, cumin, coriander, breadcrumbs, eggs and a good pinch of salt and pepper and the cooled onions. Give it a good scrunch with your hands to combine everything evenly, then divide into eight rounds.
Roll each round into a cricket ball sized ball ( baseball sized for you guys in the USA!], then stick your thumb into the middle of each ball and stuff in some grated cheddar. Cup and pack and pat the meat around the cheese, and mould it back into a ball. repeat with remaining rounds, then place the balls in a large oiled casserole dish or roasting try, drizzle over a slug of olive oil and stick it into the oven for 25 to 30 minutes until golden and sizzling.
Using kitchen towel wipe out the pan that you cooked your onions in and put it back on the heat with a slug of olive oil in it.add the onion, peppers,garlic,fresh chillies and paprika and fry gently for about 15 minutes. Stir in the Worcestershire sauce, ketchup, vinegar, molasses or sugar, mustard, coffee and tomatoes and bring everything to the boil.
Turn the heat down to medium-low and simmer for 20 minutes, until the sauce has thickened. If you like it thicker, turn the heat up and cook a little longer.
Remove the meatballs from the oven and spoon away as much of the fat from the pan as you can. Pour over the chilli sauce and return pan to the oven for 5 minutes.
Throw on your chopped parsley and serve with mash or rice and a green salad.
Berry Good Chicken Salad


Ingredients:
mixed baby lettuces and spring greens, romaine lettuce, sweet basil, strawberries, mandarin oranges, sweetened coconut, dried cranberries, chicken breasts, olive oil

Directions:
Preheat oven to 375.
In a small bowl combine dressing and basil, wisk.  Cover and allow to sit on the counter to combine flavors.  Ken's Steakhouse makes a Balsamic and Basil dressing that also works great! If you choose that route omit this step.
In a medium bowl, combine olive oil and salt and pepper to taste.  Add the chicken breast and toss to completely coat.
Grill over medium heat until cooked through.
Remove from the heat and tent with foil.  Allow chicken to rest while putting the remaining salad together.
In a shallow pan combine the almonds and coconut. Pop this in the oven and toast until golden brown.  Stirring frequently so as not to burn the coconut and to get an even browning.  Remove from the oven and allow to cool.
In the meantime combine the romaine and the spring mix.  Divide evenly amoung 4 large salad bowls, I use my pasta bowls for this.
Cube the chicken into bite size pieces, or for presentation purposes you could cut it on the bias.  Divide the chicken amoung the 4 bowls.
Next layer: cranberries, strawberries then oranges.  Sprinkle liberally with the almond and coconut mixure.
Drizzle with the dressing right before serving.
Served with a nice crusty bread just finishes it off.  Enjoy!
Meatloaf: Hey Virginia! Mine is Better!!!


Ingredients:
ground beef, egg, kosher salt, black pepper, sweetened condensed milk, brown sugar, ketchup, ketchup, brown sugar, dry mustard

Directions:
Preheat oven to 325°.
Mix all ingredients thoroughly in mixing bowl and pat into a 9" round pie plate and pat flat.
Mix the "savory sauce" in a separate bowl and spoon over the meatloaf.
Bake in preheated oven for 1 hour and 15 minutes (sauce should be bubbling].
Enjoy!
YUMMY Crock-Pot CHICKEN STROGANOFF


Ingredients:
skinless chicken breasts, salt, black pepper, butter, flour, low sodium chicken broth, milk, Worcestershire sauce, light sour cream, cremini mushrooms, onion, rice

Directions:
spray inside of crock-pot with cooking spray and turn on low (4-5 hours] or high (3 hours] depending on how long you want it to cook. Chop onion into large pieces and place on bottom of crock pot.  Cut chicken into approximately 2 inch pieces and place on top of onions. Layer the sliced mushrooms on top of chicken (if you are skipping mushrooms, you will do broccoli later - do not add it now].
in a sauce pan, melt butter over medium heat and beat in the flour with a whisk.  Cook 1 minute stirring constantly.  Beat in chicken broth, milk, salt, pepper and worcestershire sauce.  Continue cooking for 2-3 minutes on simmer until it thickens, stir it every minute or so. Pour sauce directly on top of mushrooms and put on lid.
after the 3 or 4 hours, add the sour cream and stir (if adding steamed broccoli you can do that now].  Cook an additional 10 minutes.
cook you noodles or rice while the extra time is ticking.  Serve in low bowls and enjoy.
Oysters Kilpatrick


Ingredients:
Worcestershire sauce, tomatoes, bacon

Directions:
Mix together the Worcestershire and tomato sauces., Drizzle sauce on the oysters., Top with bacon and place under the grill., Grill until bacon is crisp.
Mexican Shredded Beef


Ingredients:
beef stew meat, water, chili powder, white vinegar, oregano, cumin, pepper

Directions:
Combine all ingredients in a medium saucepan and bring to a boil.  Cover, reduce heat, and simmer about 2 hours or until beef is tender.
Uncover and boil for 15 minutes until water has almost totally evaporated.
Remove from heat and shred using 2 forks.
Perfect Popovers


Ingredients:
flour, salt, eggs, 2% low-fat milk

Directions:
Preheat oven to 450-degrees F.
Grease a 6-cup popover pan (or use muffin tins]--very important to grease pan very well. I don't think Pam is good enough - I used both Pam and butter to grease the tins.
In a mixing bowl or large measuring cup whisk together flour and salt.
In another mixing bowl or large measuring cup (I used a 2-cup measuring cup], whisk milk and eggs together until blended.
Add egg/milk mixture to flour mixture, stirring well with a whisk. (If you use the large mesuring cup (mine was 4-cups] it is very easy to pour into the popover tins.].
Pour batter into the prepared popover cups.
Bake for 15 minutes.
DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
Reduce heat to 350-degrees F and bake 20 minutes more.
Serve immediately.
Rib-Eye Steaks With Roasted Red Peppers and Balsamic Vinegar


Ingredients:
extra virgin olive oil, garlic, dried rosemary, ground black pepper, salt

Directions:
Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish.  Add steaks; turn to coat.  Let stand 1 hour.
Heat heavy large skillet over high heat.  Remove steaks from marinade; sprinkle with salt.  Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate.  Transfer to plates.
Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet.  Stir until heated through, about 1 minute.  Spoon peppers and pan juices over steaks.
Diane's Pheasant Fingers


Ingredients:
pheasant breast, flour, pepper, parsley, eggs, milk

Directions:
Mix dry ingredients in a bowl.
Beat eggs and add milk in a shallow dish.
Heat oil in frying pan over medium heat.
Cut pheasant breasts into 3 x 3/4 inch strips.
Dip into egg and milk mixture, then into flour mixture.
Put pheasant pieces into hot oil and cook until golden brown, about 3 minutes on both sides.
Drain on paper towels.
Serve!
Italian Beef Sandwiches
Category: world-cuisine
By Dick Pierce

Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.

Ingredients:
4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano

Directions:
Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight. The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

Cook time: 2 hrs
Total time: 1 day
Yields: 8 servings

Calories: 493.8
Fat: 32.7 g
Saturated fat: 12.9 g
Carbohydrates: 2.3 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 45.2 g
Cholesterol: 138.3 mg
Sodium: 985.2 mg
Cherry Ripe Mud Cake


Ingredients:
butter, instant coffee granules, coconut milk, dark chocolate, caster sugar, self raising flour, plain flour, cocoa powder, eggs, vanilla extract, dark chocolate, butter

Directions:
Preheat oven to 150°C (300°F].  Grease and line a deep 22cm round cake tin with baking paper (base and sides].
Melt butter in a large saucepan.  Add coffee, coconut milk, chocolate and sugar.  Stir over heat until sugar dissolves and chocolate melts.  Remove from heat and cool to room temperature.
When mixture has cooled, and using a whisk, stir in the sifted SR flour, plain flour and cocoa. Mix vanilla into the eggs then add mix to the main mixture. Stir in half of the Cherry Ripe (i.e. 1 bar].
Pour mixture into prepared tin then top with remaining Cherry Ripe pieces.
Bake about 1 3/4 hours or until skewer comes out clean.  Stand for 10 minutes then cool on wire rack. (Make sure to turn cake so top-side is up].
Make icing/frosting and chocolate panels (see below].
Once cake is cold spread the icing/frosting over the entire cake.  Press the chocolate panels around the side of the cake, slightly overlapping each panel.  If desired, chop an extra Cherry Ripe bar into pieces and use to decorate the top of the cake.
Chocolate Icing/Frosting:  In a small saucepan, over low heat, combine chocolate and butter.  Stir until smooth.  Cool, then refrigerate until mixture is spreadable. Be patient - it will thicken.
Chocolate Panels:  Cut 2 strips of baking paper measuring 6cm x 50cm.  Put chocolate in a glass bowl and microwave at 55% (MEDIUM, Level 6] for about 1 minute.  Stir twice during cooking.  When chocolate has melted stir in oil.  (Or you could melt over a pan of simmering water - but add oil with solid chocolate.]  Now spread the chocolate/oil mix over your 2 strips of paper.  Tilt paper to allow excess to drip off.  Allow chocolate to set then, using a sharp knife, cut chocolate into 4cm panels. Carefully peel away the paper.
Cinnamon Coffee Cake


Ingredients:
all-purpose flour, brown sugar, sugar, cinnamon, ground ginger, salt, walnuts, cinnamon, buttermilk, egg, baking powder, baking soda

Directions:
Preheat oven to 350F.
Butter a 13 X 9 inch pyrex baking dish.
Combine flour, sugars, oil, 2 ½ tsps cinnamon, ginger and salt in large bowl and blend well.
Transfer ½ cup of this mixture to a small bowl.
Stir in walnuts and ¾ tsp cinnamon and set aside.
Add buttermilk, egg, baking powder and soda to remaining mixture and blend thoroughly.
Turn batter out into prepared pan, spreading evenly.
Sprinkle with nut mixture.
Bake about 35 minutes.
Serve warm or let cool.
Grilled Veggie Skewers
Category: side-dish
By audrey

Yummy way to eat grilled vegetables.

Ingredients:
8  wooden or bamboo skewers
2  zucchinis, cut into 1-inch slices
2  yellow squash, cut into 1-inch slices
½ pound whole fresh mushrooms
1  red onion, cut into chunks
12  cherry tomatoes
1  fresh pineapple, cut into chunks
1  red bell pepper, cut into chunks
⅓ cup olive oil
1 ½ teaspoons dried basil
¾ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Soak skewers in water for 10 to 20 minutes. Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers. Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables. Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 406.4
Fat: 19.3 g
Saturated fat: 2.7 g
Carbohydrates: 60.3 g
Sugars: 40.7 g
Dietary fiber: 9.4 g
Protein: 7.1 g
Sodium: 316.1 mg
Fresh Basil Roasted Garlic Toast


Ingredients:
butter, garlic, fresh basil, salt, cracked pepper, parmesan cheese, olive oil

Directions:
Slice the tops off of each garlic head and drizzle olive oil and salt and pepper over the tops.
Wrap up the garlic heads in a piece of foil and roast for 30-45 minutes on 400 degrees.
When the cloves are tender and cooled, squeeze them out into a small bowl along with the softened butter,  chopped basil and additional salt and pepper.  Mix well until mixture is well-combined.
Spread a thin layer of the garlic mixture over each piece of bread.
Place the bread slices single layered on a baking sheet and sprinkle with parmesan cheese.  Broil in the oven for about 1-2 minutes or until toasted.  Serve hot!
Stroopwafels (Syrup Waffels)


Ingredients:
flour, sugar, butter, eggs, active dry yeast, warm water, brown sugar, butter, cinnamon, dark corn syrup

Directions:
Dissolve the yeast in warm water.
Cut the butter into the flour.
Add the sugar, eggs, and yeast and mix well.
Set aside for 30-60 minutes.
Roll into balls and cook in a pizelle iron.
Boil the syrup ingredients in a heavy bottom saucepan and boil until the syrup is at the soft ball stage.
Split the waffles in half, spread the cut side with syrup, and then place the halves back together.
Creamy Bang Bang Shrimp Pasta
Category: main-dish
By Bibi

This is a sweet-spicy sauce for your favorite bang bang shrimp pasta, ready in minutes.

Ingredients:
½ (16 ounce) package dry fettuccine pasta
¼ cup mayonnaise
¼ cup Thai sweet chili sauce
2 tablespoons heavy cream
4 cloves garlic, minced
2 teaspoons Sriracha sauce
1 teaspoon smoked paprika
salt and ground black pepper to taste
1 tablespoon butter
½ pound uncooked medium shrimp, peeled and deveined
¼ cup dry white wine
½  lime, juiced
1 pinch red pepper flakes, or to taste  (Optional)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. While pasta is cooking, whisk mayonnaise, chili sauce, cream, garlic, Sriracha sauce, paprika, salt, and pepper in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Add shrimp, wine, and lime juice. Cook and stir until shrimp begin to change color, 3 to 4 minutes. Drain fettuccine; add up to 2 tablespoons of pasta water to the shrimp. Stir in the mayonnaise mixture and red pepper flakes. Add the cooked fettuccine; stir to coat with sauce. Divide pasta between serving bowls.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 890.8
Fat: 37.1 g
Saturated fat: 11.2 g
Carbohydrates: 102.8 g
Sugars: 14.8 g
Dietary fiber: 6.1 g
Protein: 35 g
Cholesterol: 218.7 mg
Sodium: 1051.7 mg
Cool Cucumber Salad


Ingredients:
cucumbers, tomatoes, red onions, oregano

Directions:
Seperate onions into rings and add to cucumbers and tomatoes in a large bowl., Sprinkle oregano,salt and pepper over all., Add dressing and toss lightly.
Low Carb Italian Bake


Ingredients:
mozzarella cheese, egg, frozen chopped spinach, low-fat ricotta cheese, garlic powder, salt, pepper, roma tomato, mushrooms, parmesan cheese

Directions:
Remove sausage from casing, brown and drain.
Layer sausage mixed with 1 cup mozzarella onto bottom of lightly greased quiche pan.
Thaw and drain spinach.
In mixing bowl, scramble egg and add ricotta, spinach, garlic, salt & pepper.
Layer ricotta cheese mixture over sausage mixture.
Place sliced tomatoes and mushrooms over top and sprinkle with Italian seasoning.
Top with 1 cup mozzarella cheese and sprinkle with parmesan.
Bake at 350 degrees for 30 minutes or until lightly browned and bubbly.
Let set for 10 minutes before cutting to serve.
Maple Baked Pork Loin Roast
Category: main-dish
By Janet P.

This is a GREAT recipe.  Do not let the ingredients scare you, they combine to make a really great taste.  The pork is so moist and tender that it will fall apart when you go to cut it.  I find it comes out best with the loin that has two sections.  If it is a single loin, it still comes out great, but does not fall apart quite so much. Everyone who tries this loves it so far. It's my husband's favorite and very easy to make. It cooks for 1 hr 45 min - 2 hrs.

Ingredients:
1 tablespoon canola oil
1 (4 pound) boneless pork loin roast
salt and pepper to taste
all-purpose flour for dredging
¾ cup maple syrup
¾ cup ketchup
⅓ cup water
1 tablespoon minced garlic

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side. Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet. Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

Prep time: 15 mins
Cook time: 2 hrs 5 mins
Total time: 2 hrs 20 mins
Yields: 1 loin roast

Calories: 397.2
Fat: 12.8 g
Saturated fat: 4.1 g
Carbohydrates: 28.1 g
Sugars: 22.7 g
Dietary fiber: 0.2 g
Protein: 41 g
Cholesterol: 126.5 mg
Sodium: 340 mg
Caramel Apple Oatmeal


Ingredients:
granny smith apple, oatmeal, pearl barley, apple cider, yogurt

Directions:
Spray your crockpot with cooking spray. This is an important step as I find that all overnight oatmeal recipes stick to the sides of the pot. If you have an older model without an insert that removes for cleaning, you may want to skip this and other oatmeal recipes, or slow cook during the day so you're available for intermittent stirring.
Dump the apples, barley, oatmeal and cider in the crockpot, and stir well. Place the caramels on top. This can be done earlier in the evening, but wait until you go to bed to turn the crockpot on LOW.
When you wake up, empty the yogurt into the slow cooker and stir. Let it warm through, stir again, and then spoon into serving bowls. Turn off the crockpot.
Spoon the creamy apple goodness into serving bowls, discarding any parts that stuck to the sides of the pot. Drizzle with caramel syrup and ENJOY!