xiaoxl/recipe_data huggingface dataset:
Grated Beet-Apple Salad


Ingredients:
beets, apples, honey, apple cider vinegar, salt, lemon, horseradish, olive oil, cumin seed

Directions:
Grate the beets and apples into a large bowl.
In a medium bowl, combine the honey with 1 cup of lukewarm water. Stir to dissolve the honey, and add the vinegar and salt. Pour the liquid over the beets and apples, and mix to coat.
Squeeze the lemon onto the mix, releasing the juice, the scrape out the lemon flesh, add, and stir. (Do not include the lemon seeds.] Add the horseradish and stir to mix it thoroughly.
Add the olive oil and grind cumin seeds or sprinkle cumin powder over the salad, to taste. Mix again lightly.
Serve immediately or later, chilled. Refrigerate for up to 3 weeks.
Sausages With Apple Mash


Ingredients:
floury potatoes, sausages, butter, onion, plain flour, green apples, milk

Directions:
Cook the potatoes in boiling, salted water for 15 mins until tender. Meanwhile, heat a non-stick frying pan and add the sausages. Cook over a medium heat for 15-20 mins, turning occasionally, until cooked through. Remove from the pan and keep warm.
Add a knob of the butter and the onion to the pan, then cook for 15-20 mins until soft. Stir in the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 mins, then pour into a jug and keep warm.
Cook the apples in half the remaining butter for 5-10 mins until softened. Drain the potatoes and mash well with the rest of the butter and the milk. Fold in the apple, then serve with the sausages and onion gravy.
Vanilla Green Beans Almondine


Ingredients:
frozen green beans, butter, dry white wine, pure vanilla extract, onion powder, salt, fresh ground black pepper

Directions:
Cook green beans as directed on package, do not overcook. Drain. Meanwhile when beans are cooking, melt the butter in a small saucepan; stir in the wine, vanilla, onion powder, salt and the pepper. Simmer for 2 minutes.
Toss the butter sauce with the green beans. Top with the toasted almonds.
To toast the almonds, spread the almonds in a single layer on a piece of aluminum foil. Bake 350' for 3-5 minutes.
No-Cook Overnight Oatmeal
Category: breakfast-and-brunch
By sonjagroset

I love making up a few of these at a time for a quick, on-and-go breakfast. You can use different spices or maple syrup and your favorite berry or fruit.

Ingredients:
⅓ cup milk
¼ cup rolled oats
¼ cup Greek yogurt
2 teaspoons chia seeds
2 teaspoons honey
1 teaspoon ground cinnamon
¼ cup fresh blueberries

Directions:
Combine milk, oats, Greek yogurt, chia seeds, honey, and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined. Remove lid and fold in blueberries. Cover jar with lid. Refrigerate oatmeal, 8 hours to overnight.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 1 cup

Calories: 278.7
Fat: 9.6 g
Saturated fat: 3.9 g
Carbohydrates: 41.1 g
Sugars: 21.9 g
Dietary fiber: 6.1 g
Protein: 9.5 g
Cholesterol: 17.8 mg
Sodium: 69.2 mg
Cheater's Paella


Ingredients:
butter, olive oil, water, boneless skinless chicken breast, garlic, fresh cracked pepper, onion, bell pepper, peas, green beans

Directions:
Wash and cube chicken.
Bring water to boil in a large sauce pan.  Add rice with seasoning and butter or olive oil.
Cook for 1 minute, then cover and reduce heat to simmering.
Cook rice for 20-25 minutes.
Meanwhile, spray skillet with non-stick cooking spray.
Saute chicken, garlic and fresh cracked pepper on medium heat till chicken is white on the outside, but not cooked through (about 10 minutes].
Add vegetables and stir to combine.  Cover and cook another 10 minutes or until chicken is cooked through.
Remove chicken and vegetables from skillet with a slotted spoon and mix into rice.
Best Ever Grilled Chuck Steak


Ingredients:
"yellow mustard"

Directions:
Trim all but 1/4 - 1/2 inch fat from sides of steaks and then slash remaining fat with a knife at 1-inch intervals. Spread 1/4 inch of mustard over both sides of steaks -- do not coat sides of steak with the mustard. Place steaks in a shallow dish large enough to hold steaks in one layer and cover with plastic wrap. Refrigerate overnight. Let stand at room temperature 2 hours before grilling.
Prepare grill. I used charcoal sprinkled with wood chips.
Brush grids with oil.
Sear steaks over hot coals (or high heat] for one minute per side. Than adjust grids so steaks are over medium hot heat (on my grill I lower the grill grates or you can move the steaks so they are on the outer edges of the coal to reduce heat]. Grill for 7-10 minutes on one side (7 minutes for rare, 8-9 for medium, and 10 for well]. Turn steaks and grill for 8-12 minutes (8 minutes for rare, 9-10 for medium rare, 11-12 for well done].
To serve, transfer steaks to serving platter or carving board and let stand 5 minutes before cutting across the grain into slices 1/4 inch thick or serve steaks whole.
Mandarin Almond Chicken Bites


Ingredients:
mandarin orange segments, dried cranberries, Miracle Whip light

Directions:
Mix together chicken, oranges, cranberries, almonds and dressing., Cover and refrigerate at least 1 hour to allow flavors to blend., Top each cracker with 1 tsp of the chicken mixture., Serve immediately.
Patty Melts
Category: main-dish
By Demetrios Mustakas

Just love the tangy taste of these patty melts.

Ingredients:
8 medium slices sweet onion (such as Vidalia®)
1 tablespoon balsamic vinegar
1 pound extra-lean ground beef
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1  serving cooking spray
8 (1 ounce) slices rye bread
3 tablespoons Dijon-mayonnaise blend (such as Hellman's® Dijonnaise™)
1 cup shredded reduced-fat Jarlsberg cheese

Directions:
Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper. Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm. Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side.  An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel. Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches. Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 patty melts

Calories: 514.2
Fat: 26 g
Saturated fat: 11.4 g
Carbohydrates: 32.5 g
Sugars: 4.3 g
Dietary fiber: 3.8 g
Protein: 36.4 g
Cholesterol: 102.8 mg
Sodium: 683.2 mg
Low Fat Egg and Ham Breakfast Casserole


Ingredients:
eggs, 1% low-fat milk, frozen shredded hash browns, ham, 2% cheddar cheese, onion powder, salt, pepper

Directions:
Preheat oven to 350.
Beat eggs with milk,1 teaspoon of onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Spray 9 x 13 baking dish with cooking spray.
Place hash brown potatoes on bottom of baking dish.  Sprinkle remaining onion powder, salt and pepper on potatoes.
Pour egg mixture on top of potatoes.
Evenly spread diced ham on top of eggs.
Evenly spread cheese on top of egg mixture.
Bake for 60 minutes or until knife comes out clean.
Spiced Glazed Nuts and Pretzel Mix


Ingredients:
unsalted butter, dark brown sugar, ground cinnamon, cayenne pepper, maple syrup, coarse salt, kosher salt

Directions:
1. Spread the nuts on a baking sheet and roast in a 350F (180C] oven for 10 minutes, stirring once for even toasting.
2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.
Real Simple Easy Granola


Ingredients:
old fashioned oats, unsweetened dried shredded coconut, pure maple syrup, canola oil, kosher salt

Directions:
Heat oven to 350 F'.
On a rimmed baking sheet, toss the oats, almonds, coconut, and hulled pumpkin seeds with the maple syrup, oil, and salt.
Bake, tossing once, until golden and crisp, 20 to 30 minutes.
Add dried fruit and toss to combine.
Let cool.
Fresh Fruit Dip


Ingredients:
cream cheese, Cool Whip, sour cream, powdered sugar

Directions:
Mix together and refrigerate., Serve with assorted fresh fruits.
Bacon Mushroom Chicken


Ingredients:
butter, chicken breast halves, seasoning salt, garlic clove, bacon, mushroom, heavy cream

Directions:
Preheat oven to 350.
Pour melted butter into a 9x13-in baking dish.
Add chicken, skin side down, sprinkle with seasoning salt and garlic.
Turn chicken over, season and lay bacon strips on top.
(If using 4 breast halves, cut bacon pieces in half.] Sprinkle with mushrooms.
Bake in the preheated oven for 45-60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm.
Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened.
Pour sauce over chicken and serve warm.
Seven Layer Pasta Salad


Ingredients:
bow tie pasta, broccoli florets, tomatoes, yellow bell pepper, red onion, mayonnaise, plain yogurt, sugar, curry powder, cheddar cheese, bacon bits, fresh parsley

Directions:
Cook and drain pasta as directed on package.
Place broccoli in boiling water.
Cover and cook 1 minute; drain.
Immediately rinse with cold water; drain.
While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
Mix mayonnaise, yogurt, sugar and curry powder in medium bowl.
Stir in pasta.
Layer pasta evenly over onion in serving bowl.
Sprinkle with cheese.
Top with bacon bits and parsley.
Cover and refrigerate at least 8 hours before serving.
Moo-Less Chocolate Pie by Alton Brown


Ingredients:
chocolate chips, soft silken tofu, vanilla extract, honey

Directions:
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan!  If it does it's okay but it makes it difficult to spread into the pan.
Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue.  I think it's too rich this way, my husband loves it.
Tasty Hot Potato Salad


Ingredients:
new potatoes, new potatoes, parsley, mint, chives, green peppercorns, mayonnaise

Directions:
Cook potatoes, leave whole or slice thinkly, drain.
Combine remaining ingredients in skillet, add potatoes and heat gently for 5 minutes.
Mel's Apricot Brandy


Ingredients:
sugar, brandy

Directions:
Cut apricots into 1/4" pieces., Combine all ingredients into a container with a tight lid., Let set for 6 weeks. Shake Daily., Strain out apricots and enjoy!
Pork and Mushroom Balls


Ingredients:
Worcestershire sauce, green onions, chives

Directions:
Combine pork, Worcestershire sauce and the chopped green oignon or chives.
Make average size balls with the mixture and roll into the wheat germ to create a coating.
Cook the balls into a cookie sheet for about 20 minutes at 325°F and turn them occasionally.
Warm up the mushroom soup and serve over the balls.
Serve everything on a bed of rice with any greens you like.
Absolutely delicious! Enjoy!
Creamy Chocolate Frosting


Ingredients:
confectioners' sugar, butter, cocoa powder, vanilla, milk

Directions:
"Put all the ingredients into a large mixing bowl and beat on medium speed with an electric mixer until perfectly blended."
Keto Chicken-Broccoli Casserole
Category: meat-and-poultry
By Yoly

Following the keto diet, this casserole is cheesy, creamy, and easy to prepare. Any cheese can be used and any cut of chicken. I prefer chicken thighs because I find them more flavorful. The choice is yours.

Ingredients:
2 tablespoons butter
½ (8 ounce) package cream cheese, softened
½ cup shredded Gouda cheese
¼ cup mayonnaise
¼ cup chicken broth
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
2 cups chopped cooked broccoli
1 ¾ cups diced cooked chicken
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded sharp Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Whisk in cream cheese, Gouda cheese, mayonnaise, chicken broth, and ranch dressing mix. Reduce heat to low and cook, stirring constantly, until completely incorporated, 4 to 5 minutes. Stir in broccoli, chicken, salt, and pepper until combined. Transfer to a casserole dish and top with Cheddar cheese. Bake in the preheated oven until cheese is melted and broccoli-chicken mixture is heated through, about 25 minutes. Switch the oven to broil, and cook until cheese starts to brown, 2 to 4 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 casserole

Calories: 428.6
Fat: 35.1 g
Saturated fat: 16.8 g
Carbohydrates: 6.3 g
Sugars: 1.3 g
Dietary fiber: 1.7 g
Protein: 22.4 g
Cholesterol: 107.4 mg
Sodium: 846.1 mg
Keke Pua'a (American Samoa)


Ingredients:
onion, garlic cloves, soy sauce, warm water, sugar, milk, butter, sugar, salt, egg, all-purpose flour

Directions:
Proof the yeast with the water and first measure of sugar until it is frothy. Then add it and the rest of the ingredients to your bread machine (or mix and knead by hand].
Meanwhile, mince the pork and sauté in a little olive oil with the onions. Add the garlic and soy sauce towards the end of cooking. Set aside and let cool.
Turn the dough out onto a floured surface and punch down. Divide into 8 parts and flatten each one with the palm of your hand.
Spoon a little bit of the filling into the center of each circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little packets.
Let the dough rise for another 45 minutes.
Place the packets into a vegetable steamer and steam for 15 minutes (note: they puff up a lot, so you may need to do this in small batches].
Philly Steak And Cheese Sliders
Category: main-dish
By James Dillard

A quick and easy take on a Philly steak and cheese sandwich.

Ingredients:
1 pound sirloin steak, cut into 1/8-inch strips
1 pinch meat tenderizer
1 splash olive oil
1  onion, thinly sliced
½ cup minced bell pepper
1 teaspoon Italian seasoning, or to taste
ground black pepper to taste
2 cups canned sliced mushrooms
1 (12 count) package Hawaiian-style dinner rolls, sliced in half
8 slices provolone cheese

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Mix steak and meat tenderizer together in a bowl. Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes. Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes. Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet. Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler. Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.

Prep time: 20 mins
Cook time: 11 mins
Total time: 31 mins
Yields: 12 sandwiches

Calories: 403.5
Fat: 7.7 g
Saturated fat: 8.1 g
Carbohydrates: 45.9 g
Sugars: 1.6 g
Dietary fiber: 3.1 g
Protein: 26.2 g
Cholesterol: 69.3 mg
Sodium: 511.9 mg
Tiramisu Tart


Ingredients:
flour, sugar, butter, baking soda, egg, lemon peel, salt, water, honey, ladyfingers, coffee, cream cheese, mascarpone, sugar, marsala wine

Directions:
Start with crust: combine in a big salad pan or in a kneader the butter, the sugar, a pinch of salt, the egg, the lemon grated peel, the honey, the baking soda and the water. Once you get a soft cream, add the flour and quickly mix to make the dough. This step has to be really quick. Leave it into the fridge for 30 minutes.
Now prepare the coffee . Do not add any sugar inches If you like, you can add a little bit of Marsala wine when coffee is cold.
After 30 minutes have passed, take your dough out of the fridge and roll out onto a floured surface, then move to a baking-pan covered with some baking paper, prick with a fork and put another sheet of baking paper on the surface. Fill with dry beans.
Cook for 15 minutes at 350°F and after that, open the oven, remove the dry beans with the sheet of baking paper and cook for other 10 minutes. Allow to cool and set aside.
Prepare the cream: Combine yolks with sugar until you get a soft cream, then add cream cheese Mascarpone. Now gently put the whipped cream .
Get the crust back, spread the Nutella on it. Quickly dip biscuits, one by one, into coffee and put on the Nutella layer. Recover the pastry surface with biscuits. Add a layer of egg cream and try to level out.
Put into the fridge for 6 hours at least.
Sprinkle the surface with bitter cocoa before serving.
Greek Orzo Bake


Ingredients:
orzo pasta, feta cheese, kalamata olives, tomatoes, garlic cloves, onion, fresh oregano, fresh basil, olive oil

Directions:
Preheat oven to 325.
Cook Orzo until al dente.
While the orzo is cooking, sauté onion and garlic until softened.
Stir in tomatoes and cook for 2-3 minutes.
Turn off heat.
Add the olives, oregano and basil to the pan and mix well.
Add the drained orzo, crumbled feta cheese, olive oil and stir.
Add salt and pepper to taste (keep in mind the olives are pretty salty, so you don't need to add much].
Transfer to an oven-proof covered baking dish and bake in the oven for 15 minutes.
Remove, serve and enjoy!
Fiery Chipotle Rice and Sausage


Ingredients:
sweet Italian sausage link, olive oil, converted rice, celery, dried thyme, sugar, diced tomatoes, beef broth, chipotle chile in adobo

Directions:
Remove casings from sausage.
Heat oil in Dutch oven coated with cooking spray over medium-high heat.
Add sausage; cook 7 minutes until browned an, stirring to crumble.
Remove from pan and drain.
Add pepper stir fry mix and remaining ingredients tto pan, and bring mixture to boil.
Cover, reduce heat, simmer for 20 minutes, or until rice is tender.
Remove from heat and stir in sausage.
Cover and lete stand for 10 minutes.
Scotch Bonnet Hot Sauce
Category: side-dish
By reconstructdish

Some of the hottest hot sauce you'll try.

Ingredients:
1 teaspoon vegetable oil
18  fresh Scotch Bonnet peppers, sliced and seeded
6  fresh jalapeno peppers, sliced
6 cloves garlic, crushed
½ cup minced onion
¾ teaspoon salt
2 cups water
¼ cup distilled white vinegar
2 tablespoons white sugar

Directions:
In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently. Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature. Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 pints

Calories: 8
Fat: 0.2 g
Carbohydrates: 1.6 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 55.5 mg
Management of Childhood Obesity Clean Eating Almond Butter Fudge


Ingredients:
almond butter, coconut oil, liquid sweetener

Directions:
Instruction --- For to sweeten, you may use maple syrup, honey (non-vegan] or agave etc. For those who prefer to have it without any sweetener might enjoy this unsweetened. Make sure you are accustomed to the taste of the brand of coconut oil that will be used in the recipe as most brands tend to have a smoky flavor, which most individuals don’t prefer in a dessert.
Direction --Mix the almond butter and coconut oil, and gently warm until the nut butter is easily stir-able and the coconut oil is liquid. Stir in the sweetener if desired, then spoon into a plastic container or candy molds. Freeze a few hours until solid and store leftovers in the freezer.
Source Link - https://www.preciseportions.com/clean-eating-almond-butter-fudge/.
Strawberry Country Cake


Ingredients:
unsalted butter, sugar, eggs, sour cream, lemon, zest of, orange zest, vanilla extract, all-purpose flour, cornstarch, kosher salt, baking soda, heavy whipping cream, sugar, vanilla extract, fresh strawberries

Directions:
Preheat the oven to 350 degrees F.
Butter and flour 2 8-inch cake pans.
Cream the butter and sugar on high speed until fluffy.
On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
Mix well.
Sift together the remaining dry ingredients.
Add the dry mixture to the mix slowly on low speed.
Mix until smooth.
Bake for 40-45 minutes until a toothpick comes out clean.
Let cool completely.
Reserve one cake for later.
To make the filling for one cake, whip the cream until firm.
Add the sugar and vanilla.
Slice the cake in half to make two rounds.
Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.
Monte Cristo Sandwich
Category: main-dish
By CJO

A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown.  A hot alternative to the usual lunch or snack.  Try it with berry jam on the side.

Ingredients:
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1  egg
½ cup milk

Directions:
Spread bread with mayonnaise and mustard.   Alternate ham, Swiss and turkey slices on bread. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture.  Heat a greased skillet over medium heat, brown the sandwich on both sides.   Serve hot.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 sandwich

Calories: 640.9
Fat: 33.8 g
Saturated fat: 13.7 g
Carbohydrates: 33.1 g
Sugars: 8.7 g
Dietary fiber: 1.2 g
Protein: 48.7 g
Cholesterol: 297.9 mg
Sodium: 1308.3 mg
Quick Cheese Bread


Ingredients:
all-purpose flour, baking powder, salt, cheese, eggs, shortening

Directions:
Mix and Sift flour, baking powder and salt.
Stir in grated cheese.
Beat eggs and add milk and shortening to eggs!
Add this liquid mixture to the dry ingredients, stirring JUST ENOUGH to blend them together.
DO NOT OVER-MIX!
Pour into a"well-greased" 9x5-inch bread pan.
Bake at 350*F.
for 45-60 minutes.