xiaoxl/recipe_data huggingface dataset:
Mesir Wat (Ethiopian Red Lentils)


Ingredients:
onions, garlic cloves, gingerroot, olive oil, turmeric, paprika, cayenne pepper, red lentil, water

Directions:
Puree onion, garlic, and ginger in a food processor or blender.
Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan.  Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds.  Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes.  Do not burn.
Add lentils and water.  Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes.  Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.
Stir in salt and pepper to taste and serve.
Football Cheese Ball
Category: appetizers-and-snacks
By AMYRICHARDSON25

Your pigskin party isn't complete without this cute and tasty cheese ball! Serve with your favorite crackers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup shredded Cheddar cheese
¼ cup finely chopped green onions
2 tablespoons Worcestershire sauce
½ (1.25 ounce) package taco seasoning mix
½ slice American cheese, sliced into strips

Directions:
Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and   mix  in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap. Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours. Remove the cheese ball from the refrigerator 30 minutes before serving.

Prep time: 15 mins
Total time: 2 hrs 45 mins
Yields: 18 servings

Calories: 120.4
Fat: 11 g
Saturated fat: 6.9 g
Carbohydrates: 1.9 g
Sugars: 0.5 g
Protein: 3.6 g
Cholesterol: 34.7 mg
Sodium: 215 mg
Rosca De Reyes - Three Kings Cake


Ingredients:
butter, margarine, powdered sugar, eggs, cake flour, baking powder, vanilla extract, walnuts, pecans, brown sugar, vanilla extract

Directions:
Preheat oven to 350°F.
In large mixing bowl, cream together butter or margarine and powdered sugar.
Add eggs and beat again, until light and fluffy.
Combine dry ingredients, expect chopped nuts.
Gradually add dry ingredients and vanilla to creamed mixture.
Sprinkle nuts on bottom of lightly greased 9x5x4-inch loaf pan.
Pour batter into pan.
Bake at 350°F for 55 minutes, or until pick comes out clean and cake springs back to the touch.
Cool 10 minutes; turn cake onto wire rack to cool.
Insert dry bean or"baby" from the underside of the cake when cool.
During the last minutes cake is cooking, melt brown sugar in heavy saucepan over low heat.
Remove from heat and add ground anise and vanilla extract.
Pour warm syrup over freshly baked, cooled cake.
Easy Tortellini Soup
Category: soups-stews-and-chili
By Katie Ann

Quick and easy to make this hearty, zesty soup.  Makes a great meal with garlic cheese bread and a salad.

Ingredients:
1 tablespoon olive oil
1 small red onion, chopped
1  zucchini, chopped
1 tablespoon minced garlic
1 (28 ounce) can crushed tomatoes
2 (14.5 ounce) cans chicken broth
1 tablespoon white sugar
1 tablespoon Italian seasoning
¼ cup red wine
1 dash hot pepper sauce
1 (11 ounce) can white corn, undrained
½ cup freshly grated Parmesan cheese
8 ounces cheese tortellini

Directions:
In a large pot over medium heat, cook onion, zucchini and garlic in oil three minutes, until onion is translucent.  Stir in crushed tomatoes, broth, sugar, Italian seasoning, wine and pepper sauce and bring to a boil. Reduce heat and stir in corn and Parmesan.  Simmer 30 minutes. Stir in tortellini and simmer 10 minutes more, until pasta is tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 217.8
Fat: 6.2 g
Saturated fat: 2.4 g
Carbohydrates: 32.5 g
Sugars: 4.7 g
Dietary fiber: 3.8 g
Protein: 8.7 g
Cholesterol: 16.5 mg
Sodium: 423.4 mg
Deconstructed A1 California Turkey Burger #A1


Ingredients:
ground turkey, bacon, avocados, roma tomato, spinach, walnuts, dried cherries, mayonnaise, olive oil, red wine vinegar

Directions:
A1 Bacon Meatballs:
Cook and chop all bacon (Save grease].
Mix 8 tbsp A1, ground turkey and 1/2 of the chopped bacon in a bowl.
Roll into 16 even balls.
Preheat oven to 350.
Fry meatballs in bacon grease at medium high until all sides are browned.
Set meatballs evenly distributed upon baking sheet.
Bake for 25 minutes.
A1 Bacon Relish:
Dice tomato and avocado.
Add tomatoes and avocado to remaining chopped bacon and 3 tbsp of A1, then mix in bowl.
A1 Spinach Salad:
Chop cherries and walnuts
Mix cherries and walnuts with spinach in salad bowl.
A1 Vinaigrette:
Blend 1.5 tbsp olive oil, 2 tbsp A1 and 2 tbsp red wine vinegar.
A1 Aioli:
Whisk 1 tbsp olive oil, 4 tbsp A1 and mayonnaise till completely blended.
Hamburger bun chips:
Toast hamburger buns,
Flatten and cut into quarters.
Plating:
Dish relish and salad on opposite sides of plate.
Place meatballs on top of relish.
Drizzle aioli over meatballs.
Dress salad with Vinaigrette.
Plate chips on side.
ENJOY.
Rustic Mixed Mushroom and Blue Cheese Galette


Ingredients:
olive oil, butter, white wine, green onions, yellow sweet onion, garlic cloves, fresh rosemary, fresh thyme, white button mushrooms, sun-dried tomatoes, salt, black pepper, maytag blue cheese

Directions:
Bring 1 c water to boil, remove from heat. Carefully add dreid mushrooms and let sit for 30 minutes.
Meanwhile, in large skillet or saute pan, over medium heat, heat oil.  When oil is hot add butter then saute green onions until they begin to slightly brown, then add yellow onion and cook until shiny and most liquid has evaporated.  Add garlic and herbs, salt & pepper and cook just a minute or so until garlic becomes fragrant.  Add white wine, sun-dried tomatoes, button mushrooms and rehydrated mushrooms that have been drained and chopped.  Cook until most liquids have evaporated, about 5 minutes.  Set mixture aside to cool.
On a floured surface, roll out pie crust and transfer to ungreased dark baking sheet.
In a medium bowl, crumble bleu cheese and add in the mushroom mixture and blend well.  Spoon cheese-mushroom filling onto the center of pie crust and spread, leaving a 1-1/2" border.  Fold edges of piecrust toward center, pleating to retain a circular shape; the filling will be exposed.
Preheat oven to 400 degree oven.  Bake until crust is golden, approximately 25-30 minutes. Remove from ove nand let stand 10 minutes.  Slide galette onto a serving plate, garnish with several sprigs of fresh thyme. Cut into  8 wedges and serve.
Serves 8 as appetizers.
Delicious Healthy Strawberry Shake
Category: drinks
By MRSLISSA

My Mom used to make this for me when I was a kid. I loved it then and I still love it! Especially on hot days!

Ingredients:
2 cups milk
1 tablespoon honey
1 teaspoon vanilla extract
1 cup frozen strawberries

Directions:
In a blender, combine milk, honey, vanilla and frozen strawberries. Blend until smooth. Pour into glasses and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 186.2
Fat: 4.9 g
Saturated fat: 3.1 g
Carbohydrates: 27.1 g
Sugars: 23.7 g
Dietary fiber: 1.6 g
Protein: 8.4 g
Cholesterol: 19.5 mg
Sodium: 102.1 mg
Chef Boyardee® Ravioli Lasagna


Ingredients:
low fat cottage cheese, ground black pepper

Directions:
Preheat oven to 375°F Spray 8x8-inch glass baking dish with cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 2 minutes; squeeze spinach dry.
Combine ravioli, drained tomatoes and Italian seasoning in medium microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 3 to 4 minutes or until mixture is hot. Combine cottage cheese, spinach and black pepper in small bowl.
Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and 1/2 cup shredded cheese. Repeat layers. Bake 15 minutes or until cheese is hot and bubbly.
COOK'S TIP: Involve the kids with the preparation. They can stir together the cottage cheese mixture and help layer the ingredients in the dish. Trying to please a picky eater? Substitute the spinach with another vegetable the family enjoys. You also could place all of the spinach mixture between the layers of ravioli or leave the spinach out completely.
Easter Soup


Ingredients:
smoked kielbasa, water, white vinegar, lemon juice, flour, heavy cream, hard-boiled egg

Directions:
Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
Remove the sausage and refrigerate both sausage and cooking liquid overnight.
Next day, remove the fat from the liquid, add the vinegar and hoseradish.
Mix the flour and cream and add to the pan.
Season with salt and pepper and bring to a boil.
Reduce heat and simmer 10 minutes.
Allow kielbasa to return to room temperature or rewarm and slice it.
Serve hot broth with sliced kielbasa and eggs.
Chicago Deep-Dish Pizza


Ingredients:
sugar, dry yeast, all-purpose flour, cornmeal, kosher salt, olive oil, provolone cheese, mozzarella cheese, parmigiano-reggiano cheese, dried oregano

Directions:
Pour 1 cup plus 3 tablespoons warm (90-110 degree F] water into a bowl, then stir in the sugar and yeast.
Let sit until the yeast begins to bubble, about 5 minutes.
In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine.
Pour in the yeast mixture and the olive oil to combine while still mixing.
Once the dough comes together, switch to the dough hook, and knead on med-high speed to make a smooth dough, about 2-3 minutes.
Add a little more water or flour as needed to make a soft dough.
Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.
Preheat oven to 400°; punch down the dough, and press it into a 14 x 10 inch oiled baking pan or an oiled 12 inch cast iron skillet, gently pressing the dough up the sides to make a shell.
Fill the shell with an even layer of provolone and mozzarella, then spread the sauce to cover the cheese completely.
Top with the pepperoni, and sprinkle with the grated cheese and oregano.
Cover with foil, and bake 45 minutes.
Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes.
Let sit about 5-10 minutes before cutting into wedges and serving.
Beso BBQ Brisket


Ingredients:
dark brown sugar, kosher salt, anise seed, fennel seeds, garlic powder, onion powder, beef brisket, chicken broth, barbecue sauce, Beso BBQ Sauce

Directions:
Combine sugar, salt, anise, fennel, garlic powder, onion powder, juniper berries, and paprika in a bowl; rub over both sides of the brisket.
Place meat in a roasting pan and cover with plastic wrap; refrigerate 10-24 hours.
Heat oven to 275 degrees F.
Discard all marinating juices.
Pour 4 cups Beso BBQ sauce and chicken broth over brisket; cover pan tightly with foil.
Roast until tender, 5 1/2 to 6 hours.
Allow brisket to cool slightly before slicing thinly.
Serve with cooking juices and remaining 3 cups Beso BBQ sauce.
Zrazy Zawijane (polish Beef Roulade in Sour Cream Sauce)


Ingredients:
unsalted butter, onions, mushrooms, salt, pepper, top round steaks, Dijon mustard, flour, sour cream

Directions:
Preheat oven to 350°F.
In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes] (Do NOT let the mushrooms brown].
Stir in the bread crumbs and half of the salt and pepper; remove from heat.
Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
Roll the zrazy in flour and vigorously shake off any excess.
In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes].
As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan].
Pour the broth over the rolls and cover tightly.
Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes].
Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
Return to a boil over high heat, stirring constantly.
Remove from heat, and mix in the sour cream.
Season to taste and serve over zrazy.
Pork Chow Mein
Category: world-cuisine
By LLGARD

This was a favorite with the grand kids. I sometimes use chicken breast in place of the pork. Serve over rice and crunchy noodles.

Ingredients:
2 tablespoons oil
2 cups 1-inch pieces pork
1 ½ cups chopped onion
¼ pound mushrooms, sliced
2 cups chicken broth
2 cups sliced celery
¼ teaspoon salt
¼ teaspoon black pepper
2 cups fresh bean sprouts
½ cup sliced almonds
3 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch

Directions:
Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes. Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 cups

Calories: 177.4
Fat: 9.9 g
Saturated fat: 2 g
Carbohydrates: 9.5 g
Sugars: 3.5 g
Dietary fiber: 2.2 g
Protein: 13.1 g
Cholesterol: 28.1 mg
Sodium: 559.6 mg
Corn and Broccoli Casserole


Ingredients:
broccoli, eggs, margarine, onions, herb stuffing cubes

Directions:
Melt the margarine.
Mix the corn, broccoli, eggs, 1/4 cup melted margarine, and onion and place in a greased casserole dish.
Toss the herb dressing with the remaining melted margarine.  Sprinkle on top of the casserole.
Bake at 350 degrees for 1 hour.
Sponge Cake


Ingredients:
cake flour, baking powder, salt, eggs, sugar, coconut milk

Directions:
Line the bottom of a 10" cake pan with parchment paper.
Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
Place the flour in a medium bowl.
Sift the baking powder and salt into the fluor and set aside.
In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes].
Stir in the almond extract.
Gradually add the flour mix to the egg mixture, stirring.
Add the coconut milk.
Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan].
Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
Place cake pan on the rack or however you have rigged it, and cover.
Steam for 30 minutes or until a toothpick comes out clean.
Cool and remove from the pan, turning the cake over.
Cut the cake into squares or diamond shapes.
Sweet Potato Salad


Ingredients:
sweet potatoes, mayonnaise, Dijon mustard, salt, hard-boiled eggs, celery, green onions

Directions:
Place sweet potatoes in a large sausepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes.Drain.
When potatoes are cool,peel,and dice. In a large bowl,combine mayonnaise, mustard and salt.
Stir in eggs,celery, and onions. Add potatoes; stir gently to mix.
Cover and refrigerate for 2-4 hours.
Yield:8-10 servings.
Cool Rhubarb Dessert


Ingredients:
all-purpose flour, butter, walnuts, sugar, cornstarch, water, rhubarb, heavy whipping cream, confectioners' sugar, miniature marshmallow, milk, vanilla instant pudding mix, flaked coconut

Directions:
In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13 inches x 9 inches x 2 inches baking dish. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool on a wire rack.
In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill.
In a large mixing bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.
Sweet Peanut Dessert Soup


Ingredients:
chunky peanut butter, water, unsalted peanuts, brown sugar, evaporated milk, cornstarch, water

Directions:
Place peanut butter in a medium saucepan.
Add water, a portion at a time, stirring until mixture is smooth; stir in peanuts and brown sugar.
Bring to a boil over medium-high heat; reduce heat and simmer, stirring once or twice, for 15 minutes.
Add evaporated milk and cornstarch solution; cook, stirring, until soup thickens slightly.
Serve warm.
Baked Yellow Squash Casserole


Ingredients:
onion, bacon, butter, eggs, evaporated milk, sugar, cheddar cheese, salt, pepper, Worcestershire sauce

Directions:
Cook squash and onion in a small amount of boiling water until squash is tender; drain well.
Place squash and onions in a food processor and and process until smooth.
Combine squash mixture and remaining ingredients; mix well and spoon into a lightly greased 2 quart casserole.
Bake uncovered for 35 mins at 350 degrees.
Fettuccine Alfredo


Ingredients:
butter, heavy whipping cream, garlic powder, cayenne pepper, parmesan cheese, fettuccine, parsley

Directions:
In a 2 quart saucepan over medium-low heat melt butter; add cream, garlic powder, salt, and peppers; simmer for 20-30 minutes stirring constantly, until thick.
Meanwhile, cook fettuccine noodles according to package directions, coordinating so that the sauce and noodles are done about the same time.  This is important because if the sauce cooks too long it will separate and though it will still taste great it won't look pretty!
Remove sauce from heat and stir in cheese.  Do not heat sauce after cheese has been added.
Serve sauce over hot fettuccine noodles and sprinkle with parsley if desired.
Avocado Open-Facers


Ingredients:
mayonnaise, lemon juice, avocado, lettuce, tomatoes, pickle

Directions:
Combine mayonnaise and half the lemon juice; spread on one side of each slice toast.
Brush avocado with remaining lemon juice.
Place leaf lettuce, tomato slices, and avocado slices on toast.
Sprinkle with salt and pepper.
Crisscross 2 bacon slices atop each.
Spoon on thousand Island dressing.
Garnish plate with pickles and olives.
Hash Browns Chicken


Ingredients:
boneless skinless chicken breasts, Dijon mustard, hash browns, olive oil

Directions:
Heat a large skillet on medium high heat and add oil to your pan.
Sprinkle salt and pepper evenly on all chicken breasts.  Spread 1 tsp of mustard on each chicken breast.
Next mix your hashbrowns with the garlic salt.
Top each breast mustard side up with hashbrowns and press down to make sure the hashbrowns stay on the chicken breasts.
Add each chicken breast hashbrown side down to your hot pan.  Cook for 5 minutes without touching the chicken.  As soon as you see the sides of the hashbrowns turning a golden color carefully flip the chicken breasts over.  Continue to cook for an additional 3 minutes.
Turn your heat down to low, cover and cook the chicken for 10 minutes or until the chicken is fully cooked and no longer pink.
Enjoy!
Coconut Pineapple Pops


Ingredients:
2% low-fat milk, vanilla instant pudding mix

Directions:
In a blender, combine milk,pineapple, pineapple juice, and extract.  Cover and blend until smooth.
Pour into a bowl, and whisk in the pudding mix for 2 minutes.
Pour 1/4 cup into each cup or mol;d, and insert popsicle sticks.
Freeze until firm.
Classic Oatmeal Cookies


Ingredients:
butter, shortening, brown sugar, granulated sugar, baking soda, cinnamon, salt, eggs, vanilla, all-purpose flour, rolled oats

Directions:
Preheat oven to 375°.
Combine butter and shortening; beat on medium to high speed for 30 seconds.
Add brown sugar, sugar, baking soda, cinnamon (if using] and salt until blended.
Beat in eggs and vanilla until well blended. Add flour until blended. Add in oats.
Drop dough by rounded teaspoons 2-inches apart onto an ungreased cookie sheet.
Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to a wire rack;let cool.
To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Minestrone


Ingredients:
Italian-style tomato sauce, water, onion, garlic clove, carrot, celery, zucchini, canned kidney beans, pasta, salt, parmesan cheese

Directions:
Dice the onion, capsicums, celery and carrots and zucchini.
Slice the garlic finely.
Place the stock, water and tomato sauce in a saucepan and bring them to the boil.
Add the onions and garlic, carrot, celery, pasta, and salt.
Cover the pot and reduce the heat.
Simmer gently for ten minutes then add the beans and zucchini.
Simmer for another two minutes then serve topped with grated parmesan cheese.
Birthday Cake for a Horse


Ingredients:
oats, molasses, honey, carrots, apple

Directions:
"Mix the honey and sweet feed or oats together in a large bowl. When fully mixed, place the mixture on a plate and shape into the form of a birthday cake. Use the carrots as candles and the apple slices as decorations."