xiaoxl/recipe_data huggingface dataset:
Awesome Broccoli Salad


Ingredients:
broccoli, mayonnaise, Splenda granular, ground pepper, dried cranberries

Directions:
Dressing:  In a medium bowl combine mayonnaise, splenda, dried chopped onion, ground pepper and vinegar (you can also use rice vinegar or white wine vinegar.  Believe it or not I was able to find the pineapple vinegar in a 99 cent store.] Mix well and refrigerate for 1 hour. Mainly to get the dried onion to soften.
Putting it all together:  In a large bowl cut up the broccoli into smaller bite size pieces.  (I also like to wash the broccoli even though it was pre-washed before starting.] It doesn't have to be chopped into tiny pieces just small enough to make bite size.  Once the dressing has sat for an hour in the fridge, toss it over the broccoli until it is evenly coated.   Slowly add the dried cranberries, slivered almonds and baccon bits.  If you don't, they will all settle to the bottom, where as if you coat the broccoli with the dresing first the dried ingredients will be throughout the salad. Lastly, add your ground pepper to taste if you choose to use it.  Then enjoy!
NOTE:  This dressing is also good on a green salad and cabbage (as cole-slaw].
The Best Meatballs You'll Ever Have
Category: main-dish
By BEARNESTA

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Ingredients:
1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1  egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Directions:
In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs. Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 335.8
Fat: 22.5 g
Saturated fat: 8.9 g
Carbohydrates: 9.7 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 22.7 g
Cholesterol: 123.1 mg
Sodium: 481.7 mg
Apple Yogurt Muffins


Ingredients:
flour, sugar, butter, ground cinnamon, flour, sugar, baking powder, salt, ground cinnamon, egg, low-fat milk, apple, raisins

Directions:
Preheat oven to 400 degrees.
Place baking cups in a muffin pan.
For topping: Combine topping ingredients until crumbly; set aside.
For muffins: Combine flour, sugar, baking powder, salt and cinnamon in large bowl.
Beat together yogurt, egg, oil and milk in small bowl.
Add to flour mixture; stir just until dry ingredients are moistened.
Gently stir in apples and raisins.
Spoon batter into bake cups, filling even with top of bake cups.
Sprinkle topping over each muffin.
Bake 23 to 25 minutes or until golden brown.
Cool in pan.
Venison Steak Sandwich W/ Caramelized Onions


Ingredients:
venison steak, mayonnaise, coarse grain mustard, unsalted butter, caster sugar

Directions:
Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame oil, turn to coat the steaks in the marinade. Seal the bag and refrigerate for at least two hours, turning occasionally.
Mix the mayonnaise with the mustard and season to taste.
If making the caramelised onions, melt the butter in a frying pan and add the onions. Stir to coat with the butter, add two tablespoons water, cover and cook over a gentle heat for ten minutes.
Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat. Cook over a brisk heat for about another ten minutes, stirring from time to time, but watching it like a hawk! The onions should start to turn a beautiful rich brown colour, if not, just cook a little longer! Set aside when cooked.
Heat a ridged griddle pan until smoking hot. Remove the venison from the marinade and pat dry with kitchen paper. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat, cook for 2-3 minutes longer for medium rare. Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the venison to relax.
Brush the ciabatta loaf and with olive oil then toast on the griddle or under the grill.
Slice the Venison thinly. Spread one half of the toasted ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with the venison, then the onions (if using] more mayonnaise and finally the remaining ciabatta top. Cut the bread in two or four and eat immediately.
Chicken Wild Rice Soup


Ingredients:
water, celery ribs, carrots, onion

Directions:
In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup.  Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in celery, carrots and onion.  Cover and simmer for 10 minutes.
Stir in chicken soup and chicken.  Cook 10 minutes longer or until the rice and vegetables are tender.
Garlic Basil Spread
Category: appetizers-and-snacks
By Allrecipes

This garlic and basil spread gives ordinary sandwiches a kick.

Ingredients:
8  fresh basil leaves
8 cloves garlic
1 teaspoon red pepper flakes
2 tablespoons canola oil
2 tablespoons olive oil, or as needed

Directions:
Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

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

Calories: 133.1
Fat: 13.9 g
Saturated fat: 1.5 g
Carbohydrates: 2.4 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 1.4 mg
Steak & Black Cherry Curry


Ingredients:
sweet potatoes, white potatoes, onions, curry powder, water

Directions:
Heat oil in pan and add slices onion, cubed steak and curry powder.
Cook over HIGH heat until lightly brown.
ADD Stock, cover and reduce heat.
SIMMER for 1 hour in oven at 150degress C (LOW]/300 F, stirring occasionally.
Then ADD potatoes (Peeled and cubed] and 1/2 cup water.
Stir in and allow to simmer for about 20 - 30 minutes and OR until meat and vegtables are tender.
When ready, stir DRAINED cherries through.
When ready, can also add small, drained pieces of pineapple and top with coconut flakes.
ENJOY!
Baked Ziti With Four Cheeses


Ingredients:
butter, all-purpose flour, milk, nutmeg, salt, pepper, gruyere cheese, fontina, parmesan cheese, ziti pasta, penne, mozzarella cheese

Directions:
Melt butter over moderately-low heat, stir in flour and cook 3 minutes.
Remove from heat and whisk in hot milk.
Return pan to heat, bring to a boil, whisking, for 10 minutes.
Remove from heat and stir in nutmeg, ¾ tsp of salt and ¼ tsp of pepper.
In a small bowl, combine 1 cup of the Gruyere, ½ cup of the Fontina and ½ cup of the Parmesan; whisk cheese into the sauce, ½ cup at a time, until cheese is melted.
Season to taste.
Preheat oven to 390 degrees F.
Boil ziti until al dente.
Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
Season with remaining ¼ tsp salt and ¼ tsp pepper.
Pour sauce over and combine.
Sprinkle remaining ½ cup Gruyere, ½ cup Parmesan, 1 ½ cups Fontina and all of the mozzarella.
Bake for 20 minutes, or until pale golden-brown.
Ghirardelli Chocolate Pecan Pie


Ingredients:
unsalted butter, eggs, light corn syrup, light brown sugar, vanilla extract, salt, pecan halves

Directions:
Heat oven to 325°F.
In double boiler over hot water, melt chocolate and butter.
In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture.
Stir in pecans; pour into pie crust.
Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set.
Cool completely at room temperature.
Cut pie into 8 wedges; serve with whipped cream or vanilla ice cream.
Romaine Strawberry Salad


Ingredients:
romaine lettuce, strawberries, purple onion, Hellmann's mayonnaise, sugar, milk, white vinegar, poppy seeds

Directions:
"combine the ingredients for the dressing and toss w/the lettuce, onions, strawberry's and serv."
Easy Salsa Meatloaf
Category: main-dish
By TINKERBELL15

A crowd pleasing meatloaf, may be made with ground beef or ground turkey. Both are yummy.

Ingredients:
1 pound ground beef sirloin
½ cup salsa
½ cup Italian seasoned bread crumbs
½ cup shredded Cheddar cheese
1  egg, lightly beaten
3 cloves garlic, minced
dried parsley to taste
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan. Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 220.7
Fat: 12.1 g
Saturated fat: 5.6 g
Carbohydrates: 9 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 18.3 g
Cholesterol: 83.5 mg
Sodium: 417.7 mg
Cocoa Ripple Squares


Ingredients:
shortening, sugar, eggs, all-purpose flour, baking powder, salt, milk, walnuts, butter

Directions:
In a mixing bowl, cream shortening and 3/4 cup sugar. Add eggs; beat until light and fluffy.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Set aside.
Combine cocoa, 1/3 cup walnuts and remaining sugar.
Spoon a third of the batter into a greased 9" square baking pan.
Sprinkle with half of the cocoa mixture.
Dot with half of the butter.
Repeat layers; top with remaining batter.
Sprinkle with remaining walnuts.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Serve warm.
Yield: 9 servings.
Simple Spinach Dip (Raw Vegan))


Ingredients:
avocado, lemon, herb-seasoned salt, sea salt

Directions:
Blend all ingredients in food processor until smooth!, Enjoy with whatever you can get your hands on!
Champagne Punch (Non-Alcoholic)


Ingredients:
ginger ale, water

Directions:
The night before, or sooner, place the apple juice in the ice ring mold and fill with water.
If you want your ice ring to last longer 1/2 the apple juice and the rest water as juice tends to take less time to thaw.
To serve, mix rest of ingredients in punch bowl and add ice ring.
Molasses-Coffee Glazed Ham (Or Turkey Breast)


Ingredients:
molasses, cider vinegar, Dijon mustard, salt, vanilla, brewed coffee, cooked ham

Directions:
In a bowl stir together all ingredients except the ham until well blended.
Reserve 1 cup molasses-coffee sauce in a small bowl; set aside.
Place the ham in a lightly greased 13 x 9-inch baking pan; pour the remaining molasses-coffee mixture evenly over the ham.
Bake (lowest oven rack] at 350 degrees for 2 hours or until a meat thermometer reaches 140 degrees, basting with sauce about every 15-20 minutes.
Cover loosley with lightly greased foil the last 30 minutes of baking to prevent excessive browning.
Remove ham from baking pan and let stand at room temperature for 30 minutes before slicing.
Heat the reserved 1 cup molasses-coffee sauce and serve with ham.
FOR THE TURKEY BREAST; substitute one (5-6 pound] bone-in turkey breast with skin left on.
Season with black pepper.
Place the turkey breast in a greased 11 x 7-inch baking pan; cover tightly with foil.
Proceed with directions above.
Bake in a 350 degree oven for 1 hour; uncover and bake for another 1 hour or more or until a thermometer reads 170 degrees, basting with molasses-coffee sauce about every 15 minutes the last hour or more of baking.
Serve with reserved sauce.
Alfredo Sauce
Category: side-dish
By Rebecca Swift

Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.

Ingredients:
¼ cup butter
1 cup heavy cream
1 clove garlic, crushed
1 ½ cups freshly grated Parmesan cheese
¼ cup chopped fresh parsley

Directions:
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 438.8
Fat: 42.1 g
Saturated fat: 26.2 g
Carbohydrates: 3.4 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 13 g
Cholesterol: 138.4 mg
Sodium: 565.3 mg
Dianne's Rhubarb Custard Pie


Ingredients:
eggs, milk, sugar, nutmeg, flour, rhubarb, butter

Directions:
Mix milk and eggs together.
Mix flour, sugar, and nutmeg and add to milk and eggs.
Beat all together.
Add rhubarb blending well.
Fill pastry lined pan.
Dot with butter.
Lattice top crust optional.
Bake 400 till brown; Approximately 1 hour.
Meadow Club Clam Chowder-New England Style


Ingredients:
clam, potato, onion, flour, milk, half-and-half, salt, white pepper, Worcestershire sauce

Directions:
In a large heavy pot, saute the onions in butter until transparent.
Add flour and blend; cook for 4-5 minutes but do not brown.
Add clams and clam juice.  Cook and stir until smooth and comes to a boil.
Cook potatoes in a different pot until done.
Drain potatoes and add to clam mixture.
Adjust seasoning to taste with salt, pepper and Worcestershire sauce and blend.
Chicken Tikka Masala


Ingredients:
chicken breasts, ghee, onion, garlic cloves, ginger, ground ginger, tomato sauce, cumin, chili powder, curry powder, turmeric, cayenne, cardamom, cinnamon, half-and-half, salt

Directions:
First prepare all chicken and vegetables.
Chicken can be cut into 1" cubes.
Pre-cook chicken in a pan. Saute on a low to medium heat, trying not to brown chicken. Poaching chicken also works well and can give the chicken a softer and more moist texture.
Sweat onions in clarified butter over medium heat. When nearing translucency, add garlic and ginger. Sweat until soft, try not to brown.
Slowly pour in tomato sauce. Begin adding spices (cumin through cinnamon].
Blend spices into tomato sauce completely, slowing stirring.
Add half and half, bringing the sauce to a light simmer. Combine well.
I suggest tasting the sauce and adding salt to taste if necessary.
Add chicken to sauce and simmer on low for 10-15 minutes.
You can also add par-cooked potatoes, carrots, cauliflower or chickpeas to dish if desired.
Serve over warm rice.
Oven Baked Potato Wedges


Ingredients:
potatoes, olive oil, salt, black pepper, paprika, garlic powder, fresh parsley, parmesan cheese

Directions:
Part boil potatoes for 20 minutes and let them cool. (You can do this step 1-2 days in advance and refrigerate them]. Cut into wedges.
Mix salt, pepper, paprika and garlic powder and sprinkle over potatoes. Sprinkle with olive oil making sure each wedge is evenly coated with spices and oil.
Preheat oven to 430°F.
Line baking sheets with aluminum foil (or parchment paper] and place potatoes on sheets.
Bake on 430 F for around 40 minutes or until golden, turning potato wedges once.
Serve with parsley and parmesan cheese on top and a side of ketchup.
Cheesy Scalloped Potatoes & Ham


Ingredients:
russet potatoes, onion, ham steak, sharp cheddar cheese, milk, seasoning salt, butter

Directions:
Go ahead and prep by preheating the oven to 400 Degrees Fahrenheit & spray your glass casserole Dish with cooking Spray.
Dice your Onion into finely Chopped pieces and your ham into bite sized bits.
Using either a knife or Mandolin slice your potatoes into thin slices (I Leave the skin on, but you can peal it if you choose].
Mix the cream of Celery, Milk, and Seasoned salt together.
To start the layering process start by spreading a thin layer of the cream of celery milk mixture in the bottom of the dish, then a simple layer of Potatoes. Then add a layer of Onion, then Ham, then Cheese, and finish with a layer of cream of celery milk mixture.
Keep layering in that order till you are out of ingredients or the dish is full.
Then take your butter and chop into small bits and spread about the top of the dish and cover with Aluminum Foil.
Bake for an Hour and 20 minutes, then remove the foil and continue baking for the last 10 minutes, or longer depending on how much you would like it browned.
The next step is the keep yourself from eating the whole dish yourself because it's going to taste amazing. Good luck with your cheesy adventure!
Anne's Liniment Cake - Anne of Green Gables


Ingredients:
all-purpose flour, baking powder, salt, sugar, butter, milk, eggs, pure vanilla extract

Directions:
Equipment You Will Need:
2 - 9 inch round cake pans.
sifter.
large mixing bowl.
measuring cups.
measuring spoons.
wooden spoon.
electric mixer.
small bowl.
rubber spatula.
toothpicks.
2 cooling racks.
oven mitts.
metal spatula.
Directions:
Grease and flour the cake pans.  Pre-heat the oven to 350*F.
Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl.
Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.
Beat the mixture for 1 minute with the electric mixer.
Break the eggs into the small bowl.  add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.
Pour the cake batter evenly into the two cake pans.  Bake for 25 - 30 minutes.
Test the cakes with a toothpick.  When they are done, use oven mitts to take them from the oven.  Let them cool in the pans for 10 minutes.
Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.
Place one of the cakes on a cooling rack.  Place a second cooling rack on top.  Hold the two racks together and flip the whole thing over.  The cake is now upside-down on the rack.
Gently lift off the pan and transfer your cake to a plate.  Repeat with the other cake.
Let the two layers cool completely before frosting.
Easy Chicken Broccoli Bread


Ingredients:
boneless skinless chicken breasts, bell peppers, broccoli, cheddar cheese, Miracle Whip, salt, pepper, chili powder, parsley, garlic powder, onion powder

Directions:
Cook and shred chicken breast.  You can boil it in water with a tablespoon of garlic, pepper and salt or cook it in a skillet with garlic and butter. However it gets cooked, I generally season mine during the process. Place shredded chicken in fridge to cool.
Preheat oven to degree indicated on prepackaged rolls.
In a large bowl mix all the spices into mayonnaise and chill in fridge.
Chop bell peppers and broccoli into small pieces.
Mix cool chicken, bell peppers, broccoli and cheese into the mayo mixture.
On a cookie sheet, roll out dough.  It comes out of the can as a rectangle; do not separate the rolls from each other.  I use my fingers to gently push the perforated lines back together.
Use both cans together to make one large rectangle, a single sheet of dough.
Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip of uncut dough down the center, with the cut strips forming a fringe down each side.   Make sure to keep an even number.
Spread the chicken mixture along the center strip.
Fold the short ends of the dough up over the edge of the mound.
Now bring each strip, and its partner on the other side, up to meet on top of the chicken mixture mound.
Pinch the ends together and fold down.
Continue until you have a pretty loaf.
Brush dough with the egg white and bake in the preheated oven 25-30 minutes.
Don’t undercook or its soggy, its pretty wet bread.
Mexican Buffalo Wings with Salsa Sauce
Category: appetizers-and-snacks
By Yasmeen Dilapanga

These Buffalo wings are great for families to enjoy on the weekend.

Ingredients:
2 tablespoons tomato sauce
2 tablespoons coconut sugar
2 tablespoons cayenne pepper
1 tablespoon chili sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
salt to taste
15  chicken wings
3 medium tomatoes, diced
1 small yellow onion, diced
1 small red onion, diced
½ cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon minced jalapeno pepper
1 pinch white sugar  (Optional)
salt to taste

Directions:
Mix tomato sauce, coconut sugar, cayenne, chili sauce, cumin, coriander, pepper, and salt together in a large bowl. Add chicken wings; toss to coat. Let marinate in the refrigerator for 20 minutes. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil. Place marinated wings on the rack. Bake in the preheated oven until wings are browned and dry, about 20 minutes. Meanwhile, combine tomatoes, onions, cilantro, lemon juice, jalapeno, sugar, and salt in a bowl to make the salsa. Transfer chicken wings to a large plate and pour salsa over the top.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 15 wings

Calories: 57.1
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 5 g
Sugars: 3.2 g
Dietary fiber: 0.9 g
Protein: 3.8 g
Cholesterol: 10.2 mg
Sodium: 60.2 mg
Hearty Beef & Bean Burritos


Ingredients:
onion, garlic cloves, ground beef, chili powder, cumin, tomato sauce, flour tortillas

Directions:
Saute onion in oil until tender.
Add beef and garlic and cook until beef is no longer pink.
Drain.
Add chili powder, cumin & other seasonings.
Stir in tomato sauce and simmer 5 minutes.
Add refried beans and cook and stir until well blended.
Set aside to cool completely.
Divide meat mixture into 12 portions.
Soften tortillas, according to package instructions, and place a portion of meat on each.
Roll up, burrito style.
These may be frozen as follows.
Place seam side down on a cookie sheet and freeze until frozen.
Wrap each individually and return to freezer.
Caramelized Onion and Sweet Potato Tart


Ingredients:
all-purpose flour, butter, shortening, cold water, salt, yukon gold potato, sweet potato, parsnip, olive oil, yellow onions, garlic cloves, manchego cheese, gruyere cheese, heavy cream

Directions:
Make Pastry: combine flour, butter, shortening and salt and lightly mix until it resembles breadcrumbs.  Blend in enough water to form a dough.  Wrap in clingfilm and refrigerate for at least 30 minutes.
To make Tart:  Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water.
Pare and slice sweet potatoes and stand in cold water.  do the same with the parsnips.
Steam potatoes, parsnips and sweet potatoes until al dente. Set aside.
Heat oil and saute onions until caramelized and golden brown in color.  Add Herbes de Provence and garlic and saute for 3 more minutes. Set aside.
Mix manchego, gruyere and cream together in bowl and set aside.
Preheat oven to 350°F.
Roll out pastry and press into bottom and sides of a 9 inch springform pan.
Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese.  Repeat until all ingredients are used.
For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion.
Bake 45 minutes in preheated oven.
Remove from oven and allow to sit for 20 minutes.