xiaoxl/recipe_data huggingface dataset:
Perfect Oven-Cooked Bacon


Ingredients:
bacon, water

Directions:
DO NOT pre-heat the oven.
You will not be using the 1/4 teaspoon water. I had to add it to the ingredients list because Food.com will not let you upload a recipe that only has one ingredient, so I had to make up a second ingredient.
Place the bacon in a single layer on a cold, rimmed baking sheet. If you like, you can line the pan with parchment paper to make clean-up easier, but I like to save my bacon grease to cook with, and the parchment makes it difficult to get it all out of the baking sheet, so I just leave the pan unlined.
Place the pan on the center rack of a cold oven. Set the oven to 400º.
Cook for 15 to 20 minutes. Very thin bacon will only take about 15 minutes, thick-cut bacon will take 20. After 15 minutes, keep an eye on the bacon to make sure it is not getting too brown.
Immediately remove the bacon to a plate lined with paper towels.
Blot the top of the bacon with paper towels to remove extra grease.
If you like, save the bacon grease in a heat-proof container. The grease can be stored in the fridge and used later in other recipes - you just got two products for the price of one :].
Shells With Italian Sausage and Ricotta Stuffing


Ingredients:
jumbo pasta shells, olive oil, eggs, ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, fresh basil leaves, dried basil, pepper, fresh parsley, dried parsley

Directions:
In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
Pour half of the marinara sauce into baking dish.
In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
Stuff shells with meat mixture; arrange in baking dish.
Pour remaining marinara sauce over shells.
Cover and bake at 350ºF for 30 minutes.
Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
Bake 5 minutes longer or until cheese is melted.
Sprinkle with parsley.
Serve.
Gheyme


Ingredients:
white rice, onion, tomatoes, tomato paste, saffron, potatoes, turmeric, salt, dried limes, garlic cloves, black pepper, water, carrot, squash

Directions:
first you should cook splitpeas and Soak the rice.
fragment the onions and garlics then Fry with corn oil ,salt,black pepper,turmeric.
add meat pieces and let it fries with onions and others. then add tomato paste and let it fries with others for 2 minutes.
then add bouillon soup and water.
after 2 hours add dried limes, tomatoes  and cooked split peas,then close the door of the pot for 2 hours later.
during at cooking gheyme you can cook rice.
for cooking rice you should decant the rice in the pot and add water  A knuckle higher from rice,add oil and salt ( 1.5 tablespoons] and close the door of the pot and let untill is cooked rice.
then mix saffron with boiled water and mix that with cooked rice.
for Decorated you can cook carrot and squash for behind the dish.
after all of these you should fry Fragmental potatoes.
eat and enjoy from GHEYME.
Red-Hot Cajun Blue Cheese Wings


Ingredients:
chicken wings, butter, cayenne pepper, flour, garlic powder, onion powder, cumin

Directions:
Combine flour, cajun seasoning, cayenne pepper, onion powder, garlic powder, and cumin in a bowl and mix well.
Roll each chicken wing in the flour mixture until well coated.
Fry the wings in the oil (about 10-12 at a time] for about 13 minutes, or until crispy on the outside and juicy on the inside.
Melt the butter in microwave or on stove top.
In a large bowl or foil pan combine the hot sauce and melted butter and mix well. Then add in the blue cheese and combine until the mixture is an even color and is like a creamy orange color.
When all wings are done, toss in the sauce.
Serve hot with blue cheese and celery for garnish.
Frozen Strawberry Margarita Dessert


Ingredients:
sugar, butter, margarine, sweetened condensed milk, lime juice

Directions:
To make crust: Combine pretzels, sugar and melted butter. Press firmly into bottom of 8" spring form pan. Chill.
For filling, combine condensed milk, lime juice, tequila and orange liquor.
Beat until smooth. Add strawberries, beat at low speed until well-blended. Fold in whipping cream. Pour over crust, freeze 4 - 6 hours or until firm. Let stand at room temperature 15 minutes before serving.
Swiss Cheese, Ham, and Caraway Spread


Ingredients:
swiss cheese, mayonnaise, butter, coarse grain mustard, caraway seed

Directions:
In food processor blend cheese, ground ham, mayonnaise, butter, mustard and caraway seeds.
Process, scraping down sides of bowl, until smooth.
TUNa SALAD PLATE


Ingredients:
albacore tuna, fresh lemon zest, fresh lemon juice, white pepper, garlic powder, fresh thyme, fresh cilantro, green onions, carrots, red bell peppers, hard-boiled egg, mayonnaise, head iceberg lettuce, cherry tomatoes, dill pickles, radish

Directions:
In a large bowl combine tuna, lemon zest and lemon juice. Use a pastry knife to mix the tuna. Season with fine sea salt and white pepper to taste.
Add remaining ingredients and mix until combined. Season with fine sea salt and white pepper to taste.
Cover Tuna Salad with plastic and chill for 30-minutes.
Serve on chilled salad plated with Iceberg lettuce .
Garnish Tuna Salad with Cherry tomatoes, radishes and dill pickles.
Ants on a Log
Category: appetizers-and-snacks
By Michele O'Sullivan

This is a fun snack that kids can make. It consists of artfully arranged celery, peanut butter, and raisins.

Ingredients:
5 stalks celery
½ cup peanut butter
¼ cup raisins

Directions:
Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 logs

Calories: 91.3
Fat: 6.6 g
Saturated fat: 1.4 g
Carbohydrates: 6.4 g
Sugars: 3.9 g
Dietary fiber: 1.2 g
Protein: 3.5 g
Sodium: 75.7 mg
Sweet and Sour Bacon Dressing


Ingredients:
bacon, onions, sugar, white vinegar, water, Miracle Whip

Directions:
Fry bacon until crisp and brown.
Drain bacon and crumble into small pieces once it is cool.
Saute onion in bacon drippings until tender.
Add sugar, vinegar and water; bring to a boil.
Cool until room temperature.
Combine vinegar mixture with Miracle Whip, beating until smooth.
Add reserved bacon.
Chill thoroughly.
Real Potato Leek Soup
Category: soups-stews-and-chili
By Ashley

This soup can be made even better with the addition of crumbled bacon.

Ingredients:
18 small red new potatoes
6 cups chicken broth
3  leeks, chopped
3 tablespoons butter
2 cups milk
salt and pepper to taste

Directions:
Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent. When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 399.8
Fat: 6.3 g
Saturated fat: 3.6 g
Carbohydrates: 77.6 g
Sugars: 8.4 g
Dietary fiber: 6.8 g
Protein: 9.7 g
Cholesterol: 20.1 mg
Sodium: 796.1 mg
4th of July Fruit Kabobs
Category: everyday-cooking
By sanne

I make these fruit skewers every year for the 4th of July for the kids and they are always a major hit - older kids can help with the assembly. Don't cut the watermelon too thinly, otherwise the stars will break when you are trying to skewer them.

Ingredients:
2  watermelons
1 (10.5 ounce) package fresh blueberries
wooden skewers

Directions:
Slice watermelon in thick slices. Cut out stars using a cookie cutter. Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 fruit kabobs

Calories: 358.9
Fat: 1.8 g
Saturated fat: 0.2 g
Carbohydrates: 90.4 g
Sugars: 73.5 g
Dietary fiber: 5.4 g
Protein: 7.1 g
Sodium: 11.6 mg
Greek Olive Medley


Ingredients:
kalamata olives, red pear shaped cherry tomatoes, Greek oregano, flat leaf parsley, extra virgin olive oil

Directions:
Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
Cover with plastic and let stand for 2-hours.
Place olives in a bowl to serve or on a platter.
Garnish with Fresh Chopped Oregano and Feta Cheese.
The Caribbean Mango Fool


Ingredients:
mangoes, lemon, plain yogurt, coconut milk

Directions:
Put mango pieces in blender & liquidize (or mash well in a bowl with a fork].
Stir the lime or lemon juice into the mango puree, mixing well.
In another bowl, whisk the cream until it starts to thicken, but not enough to form peaks.  Set aside.
Stir in the yogurt & coconut milk (if using] into the mango mixture.
Gently fold the cream into the mango mixture.
Pour the fool into bowls or glasses and put them into the refrigerator to chill until serving time.
Decorate with slices of mango before serving.
Vegetable Broth Mix


Ingredients:
onion powder, dried parsley flakes, garlic powder, salt, dried marjoram, dried thyme, pepper, turmeric, ground sage

Directions:
Combine all ingredients and mix well., Mix again before using.
Roasted Red Pepper Soup With Orange Cream


Ingredients:
olive oil, shallot, sugar, low sodium chicken broth, low sodium chicken broth, orange zest, fresh basil leaf

Directions:
Heat oil in heavy medium saucepan over medium-high heat.
Add shallots and sauté 5 minutes.
Add red peppers with their liquid.
Stir in sugar; sauté 2 minutes.
Add 2 cups broth and simmer 5 minutes.
Cool soup slightly.
Working in batches, puree soup in blender. Return soup to pan.
Bring to simmer; stir in orange juice.
Thin soup with additional broth, if desired. Season with salt and pepper.
Whisk whipping cream and orange peel in small bowl until slightly thickened.
Season with salt and pepper.
Ladle soup into bowls.
Drizzle orange cream over.
Sprinkle with basil and serve.
Griddled Egg White French Toast for One on George Foreman Grill


Ingredients:
nonfat milk, Splenda granular, cinnamon

Directions:
Preheat grill for 5 minutes.
While waiting, whisk egg whites and milk in a shallow wide bowl (so that you can dip the bread with ease] - beat very well until smooth - egg whites can be lumpy and thus resulting in uneven french toast.
Submerge bread one by one into egg mixture - soak!
Place bread on griddle, side by side.
Close the cover and let cook for about 2 minutes, or less.
Don't open and close to check before 1 minute is up - your bread will tear apart (unless you like open-faced french toasts]!
Serve hot, with splenda and cinnamon!
If not served immediately, french toast freezes very well. Lay on paper towels to cool (so they absorb the moisture] and then freeze.
ENJOY!
Slow Cooker Pork With Pears and Cranberries


Ingredients:
boneless pork loin, onion, dried cranberries, white wine, salt

Directions:
Mix all ingredients except pork and place in slow cooker., Put pork sliced in cooker and cook on low for 6 hours., Serve with wild rice and fresh broccolli. A really nice meal!
Collegetown Eggs


Ingredients:
tomatoes, green onions, eggs, sugar

Directions:
Cut the tomato into wedges. In a small bowl, gently toss the wedges with sesame oil and a sprinkling of salt and pepper.
Chop the green onions and place in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.
In a small skillet on med-high heat, warm the oil.
Pour in the egg mixture and turn the heat down to medium.
In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan towards the center.
After about a minute, flip the eggs and cook on the other side. As soon as the eggs are fully set, remove from the heat.
Divide the eggs between two plates and top with the tomatoes.
Blueberry Bread With White Chocolate Icing


Ingredients:
flour, sugar, baking powder, salt, allspice, buttermilk, butter, eggs, blueberries, pecans, white chocolate chips, powdered sugar, milk

Directions:
Heat oven to 350°F.
Sift flour, sugar, baking powder, salt, and allspice together into a large mixing bowl.
In a seperate mixing bowl beat buttermilk, melted butter, and eggs until blended.
Slowly mix dry mixture into wet mixture and mix until combined.
Stir in blueberries and pecans.
Grease 9X5 inch loaf pan and pour batter into pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes or until knife inserted into bread comes out clean.
In a small microwave safe bowl, melt chips.
Beat in powdered sugar and milk until smooth.
Drizzle icing over cooled blueberry bread, and allow to icing to set before serving.
Cool bread in pan for 10 minutes then remove by running a knife around edges of pan to loosen bread.  Remove bread and cool completely.
Heirloom Tomato Salad


Ingredients:
fresh spinach, tomatoes, yellow cherry tomato, red onion, olive oil, garlic clove, salt, dried basil, dried oregano, dried thyme, dried sage, dried rosemary, pepper, parsley flakes

Directions:
Toss veggies in large bowl.
Whisk together dressing ingredients in small bowl, pour over salad, and toss to coat.
Cover and chill for at least 2 hours. Serve with a slotted spoon.
St. Vincent Sweet Potato Chips


Ingredients:
"sweet potato"

Directions:
Wash and peel potatoes., Slice thinly., Soak in cold salted water for 1 hour., Drain and dry on paper towels., Fry until browned in deep oil @370 degrees., Drain on paper towels., Salt and keep warm, till ready to serve.
Vietnamese Tamarind Pork Stir-Fry


Ingredients:
tamarind paste, sugar, fish sauce, garlic, shallot, anchovy fillet, fresh ginger, boneless pork loin, red bell pepper, fish sauce, green onions, fresh pineapple, of fresh mint

Directions:
Flavor Step - Mix all the marinade ingredients together in a bowl and toss the pork strips in the marinade until they are well coated. Marinate for 30 minutes at room temperature.
Heat 1-1/2 teaspoons of the oil in a wok or heavy skillet over the highest heat. Stir-fry the red bell peppers for 2 minutes. Remove and set aside.
Remove the meat from the marinade, saving the marinade.
Add the remaining 1-1/2 teaspoons oil and the meat to the pan and stir-fry until the strips are just cooked through and no longer pink inside, 2 to 3 minutes.
Add the reserved marinade, the fish sauce, green onions or scallions, pineapple, and the peppers and cook, stirring often, until most of the liquid has evaporated and the sauce coats the pork, 1 to 2 minutes.
Spoon the meat and sauce into a bowl, sprinkle with the chopped mint, and serve.
Adriana 's Mashed Potato in Tortillas


Ingredients:
mashed potatoes, corn tortillas

Directions:
Put mashed potatoes in corn tortilla shells., pin with toothpick., Deep fry.
Big Sur Bakery Hide Bread Recipe


Ingredients:
all-purpose flour, flax seed, sesame seeds, sunflower seeds, baking soda, beer, buttermilk, unsalted butter

Directions:
Adjust the oven rack to the middle position and preheat the oven to 350*F.
Line a baking sheet with parchment paper if desired.
Place all the dry ingredients in a large bowl(start with just 4 cups of flour, and add the 5th -if necessary- after the liquids have all been mixed in] , stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top.
Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2" thick slices and pat them down(don't pat down too much] with your hands to form patties. Place the patties on the baking sheet and bake them for 40-45 minutes, until golden brown. Let them cook completely.
To serve, slice each patty in half, toast it well, and smear with butter
Note:
A sprinkling of salt works wonder here.  Make sure to toast it well to totally make sure the inside is done. Hide bread is similar to an English muffin in that if you don't toast it, it'll taste raw. Enjoy!
Makes about fifteen 4-inch patties.
Rio Grande Mini Loaves


Ingredients:
lean ground beef, egg, salsa, tortilla chips, garlic powder, pepper, monterey jack cheese, salsa

Directions:
Combine first 6 ingredients lightly, but well.
Divide mixture into 6 portions; shape each portion into a loaf about 1-inch thick.
Place in pan.
Bake in 350ºF oven 25 minutes.
Place slice of cheese on each loaf; spoon about 1 teaspoon salsa onto center of cheese.
Bake an additional 5 minutes.
Serve with additional salsa.
Canapes de Anchoa (Anchovy Canapes)


Ingredients:
extra virgin olive oil, tomatoes, anchovies

Directions:
Arrange bread on a serving platter, and brush with olive oil.
Top each piece of bread with a tomato slice and an anchovy.
If desired, garnish with freshly chopped parsley or basil.
Another variation is to mash a clove of garlic and mix with the olive oil before brushing on the bread.
Overnight Coconut Pecan Steel Cut Oats
Category: breakfast-and-brunch
By Linda

No-cook method of preparing steel cut oats. Soaking overnight makes for a chewy and hearty wholesome breakfast or snack that is ready when you are to eat.

Ingredients:
⅓ cup steel cut oats
1 tablespoon unsweetened shredded coconut
1 tablespoon crushed pecans
½ teaspoon brown sugar
⅛ teaspoon ground cinnamon
⅓ cup milk
1 tablespoon milk

Directions:
Mix oats, coconut, pecans, brown sugar, and cinnamon in a small container; top with 1/3 cup milk. Cover and refrigerate for 8 hours or overnight. Stir 1 tablespoon milk  into oat mixture before serving.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 1 serving

Calories: 347.2
Fat: 14.3 g
Saturated fat: 5.7 g
Carbohydrates: 45.4 g
Sugars: 8.8 g
Dietary fiber: 7.1 g
Protein: 10.9 g
Cholesterol: 7.7 mg
Sodium: 42.4 mg
Roasted Red Pepper Dip


Ingredients:
low-fat sour cream, fresh basil, garlic, black pepper

Directions:
Place all ingredients in a blender jar, and process until thoroughly blended.
Serve immediately, or store in the refrigerator in an airtight container until ready to use.
Serve with assorted fresh cut vegetables.
Shredded Potato Quiche
Category: breakfast-and-brunch
By Susan Spickelmier

Quiche with crunchy potato crust. A good one dish meal and a great way to use leftovers. You may also use 1 cup chopped vegetables of your choosing, such as onions, peppers, broccoli or tomatoes, etc.

Ingredients:
1 (16 ounce) package frozen shredded hash brown potatoes, thawed
¼ cup butter, melted
5  eggs, lightly beaten
1 ½ cups shredded Swiss cheese
1 cup cooked ham
¼ cup milk
salt and pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan. Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes. In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour egg mixture into baked crust. Bake in preheated oven until center is set, about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out clean.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 525.4
Fat: 42.5 g
Saturated fat: 21.6 g
Carbohydrates: 23.3 g
Sugars: 1.7 g
Dietary fiber: 1.6 g
Protein: 27.9 g
Cholesterol: 320.4 mg
Sodium: 722.1 mg
Pork (Or Beef) on a Bun


Ingredients:
beef brisket, onions, barbecue sauce

Directions:
Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottom of the crock, then lay the meat on top of them. (You may have to cut the brisket in half and stack the pieces.]
Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low.
Carefully remove the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat.
Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so. (You could eat it now, but it's better if it soaks awhile.]
For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so if you can bear it! Serve on soft rolls, onions on the side.
Scott Ure's Clams And Garlic
Category: main-dish
By Scott Ure

So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.

Ingredients:
50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
½ cup chopped fresh parsley

Directions:
Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat.  Add garlic; saute for 1 minute, or until tender.  Pour in the white wine.  Boil until wine has reduced to half its original volume. Add clams, cover, and steam till clams start to open.  Add butter, cover, and cook till  most or all of the clams open.  Discard any that do not open.  Transfer clams and juice to 2 large bowls.  Sprinkle with parsley. Serve.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 191.5
Fat: 12.8 g
Saturated fat: 4.6 g
Carbohydrates: 4.3 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 3.9 g
Cholesterol: 24 mg
Sodium: 63.5 mg
Baked French Swirl Toast


Ingredients:
dried cranberries, raisins, eggs, vanilla extract, half-and-half, milk, confectioners' sugar, whipped butter, maple syrup

Directions:
Place bread cubes and cranberries in greased 3-quart shallow baking dish., Mix eggs, half and half, pour over all., Cover and refridgerate 1 hour or overnight., Uncover., Bake at 350 degrees for 45 minutes or until golden brown and set in center., Sprinkle with cinnamon sugar., Serve with butter and maple syrup.
Tom Kha (Coconut Soup) With Shrimp, Easy


Ingredients:
fresh lemongrass, fresh ginger, chicken broth, coconut milk, raw shrimp, lime, juice of, fish sauce

Directions:
Cook as much Jasmine rice as needed.
Pour the chicken broth into a large pot over medium heat.
Shake the coconut milk thoroughly and add to the pot.
Add sliced mushrooms.  (You can add chili oil now or anytime following. The longer it is mixing, the stronger the flavor].
Cut lemon grass into ~1 inch long pieces.  Set aside.  Thinly slice ginger. Set aside.
Cut a 10in x 10in square of cheesecloth.  Place the lemon grass & ginger into the cheesecloth and tie closed.  Drop the sachet into the pot.
Let simmer for ~15 minutes (usually the time I use to peel the shrimp and cut them in half].
Add Chili oil if you haven’t already.
Add fish sauce, if desired.
Add shrimp.  Cook ~3 minutes more (until shrimp are pink].
Take off the heat, remove the lemon grass/ginger sachet, and add lime juice.
Serve with desired amount of Jasmine rice.