xiaoxl/recipe_data huggingface dataset:
Slow Cooker Taco Soup with Ranch Dressing Mix
Category: soups-stews-and-chili
By MICHMEIG

This is a really good soup that tastes just like tacos. In fact, if you omit the tomato juice it makes a good meat for tacos. It can also be prepared in a pot instead of a slow cooker. Serve with shredded cheese and chips if desired.

Ingredients:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
1 (14.5 ounce) can diced tomatoes and green chiles, undrained
1 (15.5 ounce) can corn, undrained
1 (15.5 ounce) can black beans, undrained
1 (15 ounce) can sliced black olives
1  onion, diced
1  green bell pepper, diced
1 cup tomato juice

Directions:
Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the   mix and ranch dressing mix. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.

Prep time: 10 mins
Cook time: 5 hrs 10 mins
Total time: 5 hrs 20 mins
Yields: 8 servings

Calories: 298.9
Fat: 13 g
Saturated fat: 3.5 g
Carbohydrates: 32.2 g
Sugars: 4.4 g
Dietary fiber: 7.6 g
Protein: 15.5 g
Cholesterol: 34.4 mg
Sodium: 1714.5 mg
Shrimp and Crabmeat Au Gratin


Ingredients:
lump crabmeat, shrimp, sherry wine, butter, sharp cheddar cheese, salt, pepper, romano cheese, butter, paprika, butter, flour, milk, half-and-half

Directions:
Medium Cream Sauce: Melt butter in a sauce pan; stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken.
Saute shrimp and crabmeat in butter.
Add sherry, sharp cheese, and hot cream sauce.
Season with salt and pepper.
Heat thoroughly and pour into a casserole or individual au gratins.
Sprinkle top with cracker crumbs, Romano cheese, and paprika.
Dot with butter and cook at 350 degrees until golden brown.
Warming Lentil Soup With Kale & Rice


Ingredients:
celery, carrot, garlic cloves, bay leaves, ground sage, paprika, turmeric, dried fenugreek leaves, green lentil, brown rice, vegetable broth, water, soy sauce, apple cider vinegar, kale leaves

Directions:
Warm the oil in a large soup pot or dutch oven.  Add in the veg, starting with the onion, then celery, then carrot.  You can chop and add to the pot as you go.
Once the onion is nicely cooked and translucent, add the garlic, bay leaves and the herbs/spices, (thyme, sage, paprika, turmeric, fenugreek if using].  Saute a few minutes.
Add in the lentils and rice, leave for a few more minutes, stirring frequently to avoid sticking.  After a few minutes, add in the broth and water.  Bring to a boil then cover and reduce heat.  Leave to simmer for about 30 minutes.
By now the rice and lentils should be close to done, add in the soy, vinegar and kale.  Cook for another 15 minutes or so.  Adjust seasoning to taste.
Chocolate Bark
Category: desserts
By wanda

This is the easiest recipe I think I own. My kids are always asking me to make it because it is so good!

Ingredients:
saltine crackers, or as needed
1 cup butter
1 cup brown sugar
1 (12 ounce) bag milk chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted sides up. Combine butter and brown sugar in a saucepan; melt together over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly. Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly. Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over crackers and spread evenly. Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

Prep time: 15 mins
Cook time: 11 mins
Total time: 1 hr 26 mins
Yields: 1 11x17-inch baking sheet

Calories: 119.8
Fat: 7.8 g
Saturated fat: 4.7 g
Carbohydrates: 12.6 g
Sugars: 9.9 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 15 mg
Sodium: 80.6 mg
Tomato Zucchini Saute


Ingredients:
zucchini, onion, olive oil, plum tomatoes, salt, black pepper, parmesan cheese

Directions:
In large skillet, saute the zucchini, squash and onion in oil for 5 minutes., Add the tomatoes, salt and pepper., Cook and stir until vegetables are tender., Sprinkle with cheese.
Mexican Avocado and Hearts of Palm Salad


Ingredients:
Hass avocadoes, hearts of palm, fresh corn, cherry tomatoes, red onions, radishes, cilantro, apple cider vinegar, lime juice, Mexican oregano, salt, black pepper, sugar, olive oil

Directions:
Toss all all salad ingredients lightly.
Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
Pour dressing over salad.
Place garnishes over salad and serve.
Boston Fish Chowder


Ingredients:
bacon, celery, onion, garlic clove, unsifted flour, water, chicken flavor instant bouillon, chicken bouillon cubes, potatoes, half-and-half, chopped pimiento

Directions:
In large kettle or Dutch oven, cook bacon until crisp; remove and crumble.
In drippings, cook celery, onion and garlic until tender.
Stir in flour.
Gradually add water and bouillon, stirring until smooth and well blended.
Bring to a boil and add potatoes.
Reduce heat and cook 10 minutes.
Stir in fish; cook 15 minutes.
Add cream and pimiento; heat through. DO NOT BOIL.
Garnish with bacon.
Refrigerate leftovers.
Mock Doughnuts


Ingredients:
butter, sugar, cinnamon

Directions:
Melt butter (I use microwave 45 seconds].
Mix sugar and cinnamon (there is always some left I keep in a shaker for toast on another day].
Take a biscuit, brush melted butter on edge, then dip in cinnamon and sugar(just the edges].
Place on greased baking sheet.
When all have been dipped in sugar and butter.  Place 1/2 tsp jam in the middle of each one, making a little indention.
Bake in a 375 degree oven for approx 15 minutes.
Sauteed Peppers and Mushrooms With Caramelized Onions


Ingredients:
onion, olive oil, red bell pepper, white mushrooms, soy sauce, ground black pepper

Directions:
Combine chopped onion and olive oil in a pan over medium heat, stirring constantly for 3-5 minutes until translucent, soft, and caramelized.
Add bell pepper and cook (stirring] for about 3 minutes until it starts to soften.
Add remaining ingredients, and stir until all vegetables are tender.
Enjoy!
Air-Fried Onion Rings
Category: appetizers-and-snacks
By Chef Wheeler del Torro

Onion rings battered, breaded, and then fried to crispy perfection. What's best: because they are air fried, they are better for you than their deep-fried counterparts!

Ingredients:
¾ cup all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1 large onion, cut into rings
1 cup milk
1  egg
1 cup bread crumbs
cooking spray
2 pinches garlic powder
2 pinches paprika

Directions:
Stir flour, cornstarch, baking powder, and salt together in a small bowl. Dip onion rings into the flour mixture until coated; set aside. Whisk milk and egg into the flour mixture using a fork. Dip the floured rings into the batter to coat. Place on a wire rack to drain until the batter stops dripping. Place bread crumbs in a shallow dish. Place rings one at a time into the crumbs and scoop the crumbs over the rings to coat evenly. Give rings a hard tap as you remove them from the crumbs; the coating should cling very well. Repeat with remaining rings. Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place rings side by side in the frying basket. Spray lightly with cooking spray. Flip rings and place basket in the air fryer. Cook until rings are golden brown, 2 to 3 minutes. Flip once halfway through. Drain on paper towels and sprinkle with garlic powder and paprika.

Prep time: 20 mins
Cook time: 2 mins
Total time: 22 mins
Yields: 4 servings

Calories: 321.2
Fat: 4.3 g
Saturated fat: 1.5 g
Carbohydrates: 59.7 g
Sugars: 6.5 g
Dietary fiber: 2.9 g
Protein: 10.2 g
Cholesterol: 51.4 mg
Sodium: 1069 mg
Best Butter Cookies (Cutouts)


Ingredients:
butter, sugar, egg, flour, baking powder, vanilla extract

Directions:
In a large mixing bowl, beat together butter and sugar.  Add in egg and beat well.  Beat in orange juice and vanilla.
Combine flour and baking powder and gradually beat inches.
Chill dough for about 1 hour.
After dough has chilled, preheat oven to 400.
Roll dough on to lightly floured surface to about 1/8-1/4" thick.  Cut into desired shapes with cookie cutters. Sprinkle w/ colored sugars, if desired.
Bake at 400 for 6-9 minutes (depending on cookie size] or until edges just slightly golden.
Lentil, Tuna, and Tomato Salad (21 Day Wonder Diet: Day 8)


Ingredients:
brown lentils, tuna in water, lebanese cucumber, tomatoes, green onions, flat leaf parsley, garlic clove, lemon juice

Directions:
"Combine ingredients in a medium bowl."
Cherry Tomato Salad


Ingredients:
cherry tomatoes, bacon, mayonnaise, tarragon vinegar, olive oil, salt, fresh basil, romaine lettuce, chives

Directions:
Wash and stem tomatoes. Dry completely.
Cook bacon until very crisp; drain thoroughly on paper towels.
Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives.
Serve at once or refrigerate until ready to serve.
Darvish Salmon


Ingredients:
salmon, butter, cornstarch, milk, green onions, salt, pepper, paprika

Directions:
Drain salmon, flake and set aside.
To make sauce:
In microwave proof dish, stir cornstarch into cold milk until smooth; add onions.
Put in Microwave oven and cook 2 minutes on High.
Add salt, pepper and 1 Tblsp butter.
Stir mixture and cook 2 minutes more.
In a casserole layer 1/2 the salmon,  1 Cup sauce, 1/2 Cup crackers, 1/2 Tbsp butter.
Repeat layers, dot with butter, sprinkle with paprika.  Cover and microwave for 12 minutes at power level  #7.
Can be re heated in the oven at 325* for 30 mimutes.
Serve with a salad and a green vegetable.
Recipe can be halved quite successfully. It’s in my repertoire of cooking for 2.
Picadillo


Ingredients:
lean ground beef, olive oil, onion, green bell pepper, garlic cloves, tomato sauce, raisins, green olives, capers, diced pimento, frozen green pea, bay leaf, white wine, salt, oregano

Directions:
Cook ground beef in a large pan over medium heat until done. Remove from pan, drain, and set aside.
Add olive oil to pan. When the oil is hot add onions and green peppers. Sauté until onions are translucent. Add garlic and saute several more minutes.
Return cooked beef to pan and add remaining ingredients. Stir well and bring to a boil.
Reduce heat to low; cover pan and simmer for about 30 minutes.
Remove bay leaf before serving.
Summer Steak Flatbread #A1


Ingredients:
sea salt, black pepper, olive oil, tomato sauce, fresh spinach leaves, red onion

Directions:
Preheat oven to 375 degrees F.
Season steak with salt and pepper.
In a large pan, heat olive oil over medium heat. Add steak to pan and let sear until browned, about 2 minutes. Flip over and sear on other side for 2 minutes. Remove steak from pan and let rest for 10 minutes.
Place flatbreads on two baking sheets. Mix A.1. Original Sauce with tomato sauce. Spread onto flatbreads.
Place spinach leaves on sauced flatbreads.
Slice steak thinly or into bite-size pieces. Add steak, red onion and corn kernels to flatbreads. Top with crumbled goat cheese.
Bake in oven for 7 minutes. Slice and serve.
Iron Mike's Mocha Syrup - Chocolate Syrup for Espresso Drinks


Ingredients:
boiling water, sugar, imitation vanilla

Directions:
Boil water in a teapot or something like that.
Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware--this helps the transfer to a more user-friendly container later].
Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved.
Add the imitation vanilla; Mix thoroughly.
Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc--].
Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!
Makes approximately 32 oz.
Warm Lentil- Ham Salad With Dijon Cream


Ingredients:
dried lentils, reduced-fat sour cream, Dijon mustard, nonfat milk, white wine vinegar, fresh thyme, black pepper, cooked ham, celery, red onion

Directions:
Place lentils in a large saucepan and add water to 2 inches above the lentils.
Bring to a boil, cover, reduce heat, and simmer 20 minutes, or until tender; drain well.
Combine sour cream and next 5 ingredients (through pepper] in a large bowl.
Add lentils, ham, celery, and onion, and toss well.
Gyoza Sauce


Ingredients:
soy sauce, Tabasco sauce, sugar

Directions:
Mix all ingredients.
Stores well in the refrigerator for months.
Please Note: If you add fresh ingredients (like ginger or garlic], you may only be able to store the sauce for a week or two.
Crock Pot Bean Dip With Meat


Ingredients:
hamburger, onions, diced tomatoes with green chilies, tomato sauce, sour cream, tortilla chips

Directions:
Brown hamburger and onion together and drain., Place all ingredients together into a large crock pot, stir well to mix., Cook on high for an hour, reduce heat to medium, heat thoroughly., Serve with your favorite toppings and chips., You may want to spice it up and add extra chilies.
Thanksgiving for 10: New Pasta Salad


Ingredients:
bulb of garlic, olive oil, pasta

Directions:
Put vegetables (the more colors the better--I like using zucchini, red peppers, onions, and eggplant] on a baking sheet; sprinkle minced garlic on top.
Cover with olive oil and vinegar, 1 part to 4.
Add salt and pepper if you like.
Bake for twenty minutes at 400°F.
Remove from oven and toss with pasta.
Add pine nuts, cheese, etc.
No-Egg Caesar Dressing (Rachael Ray's)(Old Sub Sailor)


Ingredients:
garlic cloves, Worcestershire sauce, Dijon mustard, extra virgin olive oil, parmesan cheese, salt, coarse black pepper, fish sauce

Directions:
Mix everything in blender., enjoy.
The Best No-Mushroom Beef Tips
Category: everyday-cooking
By Bree

No-mushroom tips with a rich gravy that will be sure to feed a hungry family. Serve with the potato side dish of your liking.

Ingredients:
1 tablespoon olive oil
2 pounds beef tenderloin, trimmed and cut into chunks
1  green bell pepper, thinly sliced
1 small onion, thinly sliced
1 teaspoon steak seasoning
salt and ground black pepper to taste
8 fluid ounces beef broth
2 cloves garlic, minced, or more to taste
5 dashes Worcestershire sauce
1  bay leaf
1 (.75 ounce) packet dry brown gravy mix

Directions:
Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef. Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes. Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 352.9
Fat: 26 g
Saturated fat: 9.7 g
Carbohydrates: 4.7 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 23.8 g
Cholesterol: 80.4 mg
Sodium: 535.4 mg
Mushroom Sauce for Broiled or Grilled Steaks


Ingredients:
butter, margarine, fresh mushrooms, green onions, dry mustard, lemon juice, Worcestershire sauce, fresh parsley

Directions:
Heat Butter in a large skillet over medium heat.
Add mushrooms, green onions, and mustard.
Saute for 10 minutes, or until tender.
Add lemon juice, worcestershire sauce and parsley to the skillet.
Cook for 1 minute.
Stir in whipping cream.
Heat over low-medium heat to serving temperature; do not boil.
Spoon over steak.
Feta Cheese Spread/Dip


Ingredients:
feta cheese, reduced-fat cream cheese, nonfat milk, fresh mint leaves, garlic clove

Directions:
Place all ingredients in a food processor.  Pulse until smooth., Transfer to a serving bowl and serve immediately.
Portabella Mushroom and Tomato Sandwich


Ingredients:
portabella mushrooms, tomatoes, mayonnaise, fresh basil leaves, English muffins

Directions:
Spread English muffins with 1 tablespoons of mayonnaise each., Layer on the mushrooms, tomato slices and basil leaves., Enjoy! Deliscious with a glass of Rose'!
X-Lazy Early Riser Crock Pot Breakfast


Ingredients:
potatoes, onions, ham, sharp cheddar cheese, egg substitute, salt, pepper, dried mustard, thyme

Directions:
Line the crock pot with slow cooker liner.
Set up timer so that it cooks for 6 hours or less on low.
Layer half of the following ingredients: potatoes, onion, ham, and cheese.
Don't let cheese touch sides of crockpot or it will burn.
Repeat layers.
Remove seal from Egg Beater container, dump in salt, pepper, and dried mustard (optional] or try thyme or Italian if you prefer.
Put cap back on, shake well,  pour onto layered mixture, and cover the crock pot.  Refrigerate until you go to bed-- cold temperature should slow heat a bit. Cook 6 hours or less on low.
If you are awake but not your guests,  (lol] lift lid, wipe off water drops that are on the lid, replace lid, unplug, let set, and it should stay warm for quite awhile.
Overnight Oven French Toast


Ingredients:
eggs, milk, half-and-half, vanilla, nutmeg, cinnamon, butter, light brown sugar, corn syrup, pecans

Directions:
Butter a casserole dish (large rectangular one].
Fill dish with bread slices so dish is covered with bread.
Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon.
Pour mixture over bread slices.
Refrigerate overnight (must hold overnight].
Make topping: Mix butter, brown sugar& corn syrup.
Stir in pecans.
Spread evenly over bread slices.
Bake uncovered until puffed and golden about 40 minutes at 350.
Let stand 5 minutes before serving.
Tangy Honey Mustard-Mayo Sauce


Ingredients:
honey, mayonnaise, Dijon mustard, fresh thyme

Directions:
Place honey in small bowl., Slowly whisk in mayonnaise., Stir in all remaining ingredients and refrigerate., Store in the refrigerator.
Benihana Mustard Sauce


Ingredients:
dry mustard, hot water, soy sauce, sesame seeds, garlic clove

Directions:
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.
Roasted Turkey Legs
Category: meat-and-poultry
By KERYNE

This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily.

Ingredients:
3 stalks celery stalks, cut in thirds
3  turkey legs
6 tablespoons butter
salt to taste
½ cup water, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry. Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan. Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 3 servings

Calories: 643.1
Fat: 36.9 g
Saturated fat: 18.9 g
Carbohydrates: 1.2 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 73.1 g
Cholesterol: 239.4 mg
Sodium: 399.4 mg
Strawberry Pizza


Ingredients:
butter, powdered sugar, all-purpose flour, cream cheese, powdered sugar, Cool Whip, strawberry

Directions:
Crust: Mix butter, powdered sugar (1/2 cup], flour - form into a ball, spread onto a pizza pan.
Bake 15 minutes at 350 degrees and let cool. Keep an eye on the crust while cooking - you don't want to over cook it.  Remove the crust when it is golden.
Topping: Mix cream cheese, powdered sugar (1 cup], and cool whip - preferrably using electric mixer.  Spread this mixture over the crust after crust is cool.
On top of white topping, add entire container of glaze and top with sliced strawberries.  (you can also mix the strawberries and glaze together and place it on top that way too.
Serve and enjoy!
4 Baguettes 450g ( 80% Hydration)


Ingredients:
white bread flour, bottled water, white bread flour, bottled water, salt, instant yeast

Directions:
Wednesday make a poolish.  Warm the flour and water in a microwave. Mix all ingredients in a plastic bowl (allow room for activation] place in warm area 70 to 80 degrees until mixture is very frothy transfer poolish to stainless steel bowl (to assist retardation] and refrigerate overnight.
Thursday Transfer poolish to a plastic bowl add warm water, yeast,warm flour, mix  then allow to rest twenty minutes, pour on to work surface and using a dough scraper french knead for 10 to 15 minutes or until the dough starts to come together and you see the gluten developing.  Rest for twenty minutes, now add salt and continue to french knead for a further 10 minutes place in a fermentation box  and leave for 1 hour pour out on to work surface and french knead 10 minutes. place in fermentation box  and leave 1 hour remove, french knead 10 minutes until the dough loses its stickiness.  shape into 4 baguettes and place in  metal baguette pans  and place in fridge.
Friday remove from fridge and place in warm area 70 to 80 degrees. At the same time switch on oven highest heat placing lava rocks in a roasting pan put wet flannels on to make steam using a fan heater on cool, gently dry the tops to ensure good slashing surface bake two baguettes at a time  first 5 minutes at highest heat 10 minutes at 190 turn baguettes and bake further 10 minutes at highest heat.
Paprika Salad Dressing


Ingredients:
sugar, vinegar, onions, dry mustard, paprika, celery seeds, salt, pepper

Directions:
"Combine all ingredients in the top of a double boiler.  Carefully cook over medium-low heat until just barely hot.  Remove from heat and beat until thick.  Store in refrigerator. Stir before using."
Millet Fruit Squares - DELICIOUS and ALLERGY-FREE


Ingredients:
water, maple syrup, liquid sweetener, salt, coconut, fresh lemon rind, water

Directions:
Cook millet (or other grain] for about 45 minutes.
Preheat oven to 350 degrees F.
Stir in rest of crust ingredients.
Spread HALF of this mixture into an oiled pan (9"x9" or 10"x10" will do].
Bake for about 10 minutes.
While Millet (or other grain] is cooking, combine fruit filling ingredients in sauce pan, bring to a boil, then simmer on low for 30-45 minutes (or till fruit is mushy].
Spread this fruit mixture over the first layer of millet (or other grain] in the pan.
Add the other half of the millet (or other grain] mixture over top the fruit mixture.
Bake for about 20 minutes at 350F until dryer and firm.
Cool and chill (for easier cutting].
Keeps 6-8 days in fridge.
Pistachio  Pudding Supreme Aka Watergate Salad


Ingredients:
Cool Whip, cream cheese, pineapple, walnuts, colored miniature marshmallows, instant pistachio pudding mix

Directions:
Mix all ingredients in a large serving bowl, until well combined., Refrigerate for 1 hour before serving.