xiaoxl/recipe_data huggingface dataset:
Christmas Cornflake Wreath Cookies
Category: desserts
By Sharon P.

These cookies look like little Christmas Wreaths and are great fun for the kids to help with.  Very Easy.  People always look at these suspiciously, but once they try them, they can't get enough.  Recipe may be halved.

Ingredients:
½ cup butter
4 cups miniature marshmallows
1 teaspoon green food coloring
½ teaspoon almond extract
½ teaspoon vanilla extract
4 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies

Directions:
Microwave marshmallows and butter on High for 2 minutes.  Stir, then microwave on High for 2 minutes more.  Stir.  (This can be done in a double boiler if one doesn't have a microwave.) Add and mix quickly the coloring, extracts, then cornflakes.  Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each. Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

Yields: 3 dozen

Calories: 117.5
Fat: 5.2 g
Saturated fat: 3.3 g
Carbohydrates: 17.9 g
Sugars: 9.3 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 13.6 mg
Sodium: 91.5 mg
Moussaka


Ingredients:
eggplants, salt, butter, lean ground beef, onions, garlic cloves, ground cinnamon, ground nutmeg, thyme, fresh parsley, tomato sauce, egg, parmesan cheese, milk, butter, all-purpose flour, salt, white pepper, fresh thyme, ground nutmeg, egg

Directions:
Place the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, thyme and parsley. Pour in the tomato sauce and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
To make the bechemel sauce, melt the butter in a large saucepan over medium heat. Whisk in flour until smooth. Gradually pour in the milk, increase the heat to medium high once all the milk is in the pan, bring it close to boiling, but not boiling, keep whisking until thickened.  Season with salt, and white pepper. In the last minute of cooking add the fresh thyme and quickly whisk in the beaten egg.
Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Spread the bechemel sauce over the top. Sprinkle with the remaining cheese.
Bake for 1 hour at 375 degrees F or until bachemel sauce is nicely browned.
Bon apetit!
Plum-Amarettini-Muffins


Ingredients:
plums, flour, baking powder, eggs, yoghurt, sugar

Directions:
Pre heat the oven to 180°C.
Wash the plums and cut them into small cubes. Crush 100g of the amarettinis in a freezer bag until they are very small. Crush the remaining 50g coarsely and put aside.
Mix the small crumbs with flour and baking powder in a big bowl. Add the plums.
In a second bowl mix the eggs, yoghurt, sugar and oil. Add the flour mixture.
Either grease the muffin pan or line it with muffin paper bun cases. Fill in the dough and sprinkle it with the coarse biscuit crumbs.
Bake the muffins for 20-25 minutes until they are golden brown.
German Chicken Soup


Ingredients:
chicken, celery, carrots, onions, cauliflower, leeks, bay leaves, bouillon cubes, fresh parsley

Directions:
Fill a large pot with water and bring to a boil.
Add chicken and vegetables (except leeks and parsley].
Add salt, pepper and bouillon cubes as well as Maggi.
Cook for 1-2 hours until chicken starts falling off the bone.
Remove the chicken from the pot and let cool off until you can strip it off the bones and put back into the pot.
In the meantime add the sliced leeks and any other frozen vegetables you like (corn, peas, brussel sprouts or frozen cauliflower work well].
Add noodles and fresh parsley and cook all for another 10 - 15 minutes.
Season to taste and serve with fresh baguette.
Super Squash
Category: side-dish
By Anonymous

This is my mom's recipe. This squash casserole is filled with flavor and baked with a wonderful stuffing crust. If you like yellow summer squash, then you'll love this great recipe!

Ingredients:
2 tablespoons butter
3 pounds yellow squash, chopped
2  onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3  eggs, beaten
12  saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
½ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 456.5
Fat: 31 g
Saturated fat: 11.5 g
Carbohydrates: 35.7 g
Sugars: 4.3 g
Dietary fiber: 3.6 g
Protein: 9.9 g
Cholesterol: 91.3 mg
Sodium: 1183.2 mg
Cabbage and Onion Saute


Ingredients:
savoy cabbage, onion, salt, cinnamon, allspice, sugar, white pepper, butter

Directions:
Core and shred your cabbage, I do a rough chop, and put aside in a bowl. Then dice your onion, making the pieces medium size.
Take a 10"skillet and place about 2-3 tablespoons butter, melt the butter and saute the onions until they just start to turn brown around the edges. Add the cabbage and gently fold with the onions, add the remaining butter (just put it in on top of the cabbage,it will melt]. Place lid on skillet and simmer at medium heat for 5 minutes.  Then uncover, stir the mix and add all your spices.  Stir again and place the cover back on and simmer for another 5-7 minutes.
We like a little body to ours, if you like your cabbage soft just simmer a little longer.
This is easy, quick and yummy.  You can add caraway seeds or other spices to alter to your own tastes.
Spicy Eggplant With Tomatoes


Ingredients:
eggplant, canola oil, onion, garlic, ginger, ground turmeric, ground cumin, cayenne, tomatoes, salt, sugar

Directions:
cut eggplants into 1/2-inch cubes.
heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits.
add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.
cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.
Venison Stroganoff
Category: meat-and-poultry
By Cathy

This is an easy and very good recipe that my family loves, cooked with venison.

Ingredients:
1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1  onion, chopped
2 (10.75 ounce) cans  condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream

Directions:
Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 772.2
Fat: 29.4 g
Saturated fat: 11.7 g
Carbohydrates: 85.9 g
Sugars: 4.7 g
Dietary fiber: 3.7 g
Protein: 40.4 g
Cholesterol: 191.9 mg
Sodium: 1072.2 mg
Not Yo Mama's Tuna Casserole


Ingredients:
butter, onion, celery, garlic cloves, fresh mushrooms, red bell pepper, all-purpose flour, milk, panko breadcrumbs, black sesame seed, ahi tuna steaks, olive oil

Directions:
Preheat oven to 375 degrees. Spray a large baking dish with non-stick spray. Bring a large pot of lightly salted water to boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Rinse briefly.
Melt 1 tablespoon butter in skillet over medium low heat. Stir in onion, celery, garlic, and red pepper. Cook 5 minutes, or until tender.  Increase heat to medium high and add sliced mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 5 tablespoons butter in medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in peas, mushroom mixture and cooked noodles.  Transfer to the baking dish.
Melt the remaining 2 tablespoons butter in a small bowl and mix with bread crumbs. Sprinkle on top of noodle mixture.
Bake 25 minutes in preheated oven until bubbly and lightly browned.
While casserole is baking, rinse tuna and roll in black and white sesame seed mixture on all sides. Sear tuna in olive oil one minute on each of the six sides (longer if you don't like your tuna rare]. Remove from pan and slice thinly.
When casserole is finished, place tuna slices on top and serve. Option: Keep tuna separate until ready to serve. Place serving on individual plates. Garnish with dill or lettuce and place several slices of tuna on top or on the side with the garnish.
Garlic Mini Potatoes


Ingredients:
potatoes, butter

Directions:
Boil potatoes in water until tender., Drain water and add butter and seasoning., Saute for 10 minutes.
Super Hero Skillet Supper


Ingredients:
lean ground beef, tomatoes, tomato sauce, hot water, shell pasta, mozzarella cheese

Directions:
Brown ground beef in large skillet over medium heat until no longer pink; drain.
Stir in remaining ingredients except cheese and bring to a boil.
Reduce heat; cover and simmer 15 minutes or until pasta is tender. Sprinkle with cheese.
Pumpkin Spice White Mocha


Ingredients:
"milk"

Directions:
Add espresso to cup., Stir in syrup and white chocolate sauce., Fill with steamed milk and stir., Top with whipped cream and dust with pumpkin pie spice or nutmeg.
Instant Pot® Tuna Puttanesca
Category: seafood
By thedailygourmet

"Nana's Tuna Puttanesca Sauce with Spaghetti Pasta" by Diana71 has long been a favorite dish of mine, and one I regularly turned to when I had canned tuna, but this time when the craving hit, I only had frozen tuna steak. Instant Pot® to the rescue! I chose to cook my pasta separately from the sauce. Serve with crusty bread, if desired.

Ingredients:
1 ½ teaspoons olive oil
¼ cup diced onion
2 cloves garlic, minced
½ (24 ounce) jar traditional spaghetti sauce (such as Barilla®)
½ cup fire-roasted diced tomatoes
¼ cup vegetable broth
1 (6 ounce) frozen tuna steak
1 (8 ounce) package spaghetti
2 tablespoons sliced black olives, drained
1 tablespoon capers, drained and chopped
1 teaspoon anchovy paste
½ teaspoon herbes de Provence
¼ teaspoon cayenne pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes. Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 735.3
Fat: 11.7 g
Saturated fat: 2.3 g
Carbohydrates: 115.2 g
Sugars: 20.6 g
Dietary fiber: 9.4 g
Protein: 39.2 g
Cholesterol: 43.2 mg
Sodium: 1454.1 mg
Yukon Gold Potatoes: Jacques Pepin Style


Ingredients:
yukon gold potatoes, salt, fresh ground black pepper, butter, fresh parsley leaves

Directions:
"Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley."
Nutty Mozart


Ingredients:
hazelnut-flavored coffee, Splenda granular, bittersweet chocolate

Directions:
Pour the fresh coffee into a large cup or mug., Stir in the Mozart., Add sweetening , whipped cream and chocolate if using.
Potage De La Maison Hantée


Ingredients:
olive oil, yellow onions, carrots, cumin, garlic cloves, vegetable broth, water, bay leaf, fresh rosemary, cauliflower, dried thyme, dried parsley, red lentils, water, dried thyme

Directions:
In a large, heavy pot (I used my cast iron Dutch oven], heat the olive oil to medium and add the onions.
Cook, stirring often, until they have begun to carmelize (just past the "golden" stage].
Add the carrots, cumin and garlic, raise the heat to medium-high and cook just until the cumin and garlic is fragrant.
Pour in the broth and water, add the bay leaf, rosemary, mung beans, cauliflower, and dried herbs.
Bring to a boil, then reduce heat to medium low and cook uncovered 40 minutes.
Cover pot and cook another 40 minutes, until carrots are very tender.
Remove the bay leaf and rosemary stem, and using a blender (or immersion blender], puree the soup into a smooth mixture.
Add the lentils and water, cover and cook 30 minutes longer, stirring often.
Add thyme, salt and pepper to taste and serve.
Ham & Cheese Roll Ups


Ingredients:
"deli ham"

Directions:
Combine rolls and roll into a 10-inch circle.
Spread the honey mustard dressing over the circle.
Cut the circle into 8 equal pie shaped wedges.
Cover each wedge with two ham slices.
Cut each string cheese in half and place a half at the wide end of each dough wedge.
Starting at the wide end, roll each wedge to the end of the dough and place each roll onto a sprayed baking sheet with the pointed end underneath.
Cover with sprayed plastic wrap and let rise 30-45 minutes.
Bake at 350°F 10-15 minutes or until golden brown.
Thai Chicken Soup with Coconut (Tom Ka )


Ingredients:
kaffir lime leaves, lemongrass, galangal, fish sauce, lime juice, chicken breasts, coconut milk, coriander leaves

Directions:
Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through].
Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
This quantity serves 4 with other food, but is probably only enough for two if eaten separately.
Peach Party Smoothie


Ingredients:
milk, peach yogurt, powdered ginger

Directions:
Place all ingredients except for the ice in a blender.
Cover blender and process until smooth.
Gradually add the ice through the blender feed tube and blend until almost smooth.
Each serving is equal to 1 cup.
Catfish Creole


Ingredients:
butter, onion, celery, green bell pepper, garlic clove, lemon, diced tomatoes, Worcestershire sauce, paprika, bay leaf, salt, thyme leaves, Tabasco sauce, catfish fillets, cooked rice

Directions:
Melt butter in wide frying pan or dutch oven over medium heat; add onion, celery, green pepper, and garlic.  Cook until soft (about 7 minutes]; add tomatoes, lemon zest and juice, Worcestershire, paprika, bay leaf, salt, thyme and Tabasco.  Cook, stirring occasionally, for about 15 minutes until sauce is slightly thickened.
Press fish pieces down into sauce; spoon some of the sauce over the top of fish.  Cover pan and simmer gently until fish flakes readily when prodded in thickest portion with a fork.  For a 1 1/2 inch-thick piece of fish (measured in thickest portion], allow 15 minutes.
To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.
Spaghetti With Sun-Dried Tomatoes and Broccoli


Ingredients:
broccoli, sun-dried tomato, fresh tomatoes, olive oil, fresh garlic, hot chili sauce, fresh basil, fresh cilantro, parmesan cheese

Directions:
Cook the pasta in boiling water according to the package directions, or until still firm to the bite. During the last minute of cooking add the broccoli. Drain, rinse with cold water and place in a serving bowl.
Chop the sun-dried tomatoes and add to the pasta, along with the tomatoes, oil, garlic, chili sauce, basil, salt, pepper and cheese. Toss and serve immediately.
Slow-Cooked Spicy Beef, Tomato & Chorizo Stew


Ingredients:
lean ground beef, stewing beef, chopped tomatoes, carrots, swede, turnips, potatoes, lentils, pearl barley, chickpeas, water, Worcestershire sauce, pepper

Directions:
Make sure you prepare this in the morning and leave it bubbling away for at least 8 hours (make sure you don't leave it unattended and follow the guidelines of your slow-cooker].  You can do this even if you don't have a slow-cooker but use a fairly big deep-bottomed saucepan or casserole pot and leave on a low heat setting for at least 3 hours.
1.  Prepare all veggies and chop into about inch size pieces or bigger if you like (I prefer big chunks].
2.  Prepare the tomatoes as above.
3.  Chop the stewing beef into inch size pieces, you don't really want them much bigger as they will go chewy and not soft.
4.  Chop the chorizo sausages as above into cm size slices.
5.  place all ingredients (except the gravy granules and worcester sauce] into your slow cooker along with the water or vegetable stock and turn on as per guidelines.  Leave until it comes to the boil and when it starts to simmer add the gravy granules and worcester sauce.  Leave bubbling away for approx 8 hours (3 hours if not using a slow cooker] and then serve.   be careful as can be very hot!
Creamed Cabbage Casserole


Ingredients:
cabbage, butter, onions, bell pepper, garlic cloves, processed cheese, evaporated milk, Worcestershire sauce, Tabasco sauce, parmesan cheese

Directions:
Preheat oven 350 degrees.
Butter casserole dish.
In large sauce pan, boil shredded cabbage until tender, covered with lid, in just enough water to cover.  Drain well and squeeze tightly to release excess moisture.  Cabbage should be relatively dry; set aside.
In large sauce pan, melt butter; add onion, bell pepper and garlic.  Saute until tender and onions become transparent; remove from heat.
Add to hot vegetable mixture the cheese; stirring to melt.
Next add the evaporated milk, reserved cabbage, salt, pepper, Worcestershire sauce, and Tabasco, stirring to encorporate all; pour into prepared pan.
Sprinkle over top the breadcrumbs, then parmesan cheese.
Bake in preheated oven about 25-30 minutes, until heated through and bubbly.
Fried Rice With 5-Spice Bacon


Ingredients:
chicken broth, long-grain white rice, olive oil, bacon, Chinese five spice powder, eggs, red bell pepper, carrots, scallion, fresh peas, garlic cloves, fresh ginger, tamari

Directions:
In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for about 18 minutes. Alternatively, use a rice cooker to prepare the rice.
In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat.
Season the pork with salt, pepper and the five-spice powder.
Add to the pan and stir-fry for 3 minutes. Transfer to a plate.
Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes.
Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium.
Add red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute.
Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.
Danny Kay's Sweet and Sour Sauce


Ingredients:
sugar, white vinegar, water, water, cornstarch

Directions:
In a small saucepan, combine the sugar, vinegar, 1/2 cup water and pineapple juice.  Bring to a boil and simmer, stirring, until sugar dissolves.
Blend the cornstarch with the remaining 2 tablespoons of water.  Bring the pineapple juice mixture to the boil again, and stir the cornstarch mixture into the sauce, stirring a few moments until thickened.
Stir in the food coloring, remove from the heat, and serve as is as a dipping sauce (either warm or at room temperature] or use in a sweet and sour recipe for stir frying.
Pernod (pastis) Classique


Ingredients:
Pernod, water

Directions:
Pour the Pernod in a tall glass., Add the water, and ice cubes., Stir, then-- Sit back, relax, and enjoy life!
Cheeseburger Wontons
Category: appetizers-and-snacks
By CupcakeSparkles11

My kids love these and so does my husband. It can be made with any ground meat and I serve it with sweet and sour sauce.

Ingredients:
1 pound ground beef
1 (8 ounce) package shredded Colby-Monterey Jack cheese
1 (12 ounce) package wonton wrappers
water, or as needed
2 cups vegetable oil, or as needed

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon Colby-Monterey Jack cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal edges together with water. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil. Fry wontons in the hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 16 servings

Calories: 196.1
Fat: 11.6 g
Saturated fat: 5.2 g
Carbohydrates: 12.6 g
Dietary fiber: 0.4 g
Protein: 9.9 g
Cholesterol: 33 mg
Sodium: 244.8 mg
Caramel Mud Cake


Ingredients:
butter, white chocolate, brown sugar, golden syrup, milk, plain flour, self-raising flour, eggs, white chocolate

Directions:
Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
Transfer to large bowl to cool for 15 minutes.
Fold in sifted flours then add eggs 1 at a time.
Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes].
Stand cake in pan 30 minutes and then turn onto wire rack to cool.
Spread top and side with white chocolate ganache.
White chocolate ganache:
Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.