xiaoxl/recipe_data huggingface dataset:
Venison Burgers
Category: meat-and-poultry
By egardenut

A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked 'for grind' that I wanted to use. My husband and son raved about these delicious burgers!

Ingredients:
1 ½ pounds venison meat, cut into 1-inch chunks, partially frozen
¾ pound fatty pork butt, cut into 1-inch chunks, partially frozen
2 tablespoons unsalted butter
1 ½ cups diced onion
1 cup diced button mushrooms
1 pinch salt
½ cup plain Greek yogurt
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
½ cup mayonnaise
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 ½ teaspoons lime juice
6 teaspoons softened butter, or as needed
6  hamburger buns, split
1 pinch salt
12 slices pepper Jack cheese
6 (1/4 inch thick) slices tomato

Directions:
Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time. Preheat oven to 225 degrees F (110 degrees C). Spread 1/2 teaspoon butter onto the inside of each split bun. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven. Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 55 mins
Yields: 6 sandwiches

Calories: 780.2
Fat: 51.6 g
Saturated fat: 21.3 g
Carbohydrates: 32.5 g
Sugars: 3.9 g
Dietary fiber: 2.6 g
Protein: 45.4 g
Cholesterol: 193 mg
Sodium: 918.7 mg
Sweet Potato Chili (Crock Pot)


Ingredients:
cumin seed, olive oil, onion, garlic cloves, dried oregano, salt, pepper, barley, tomatoes and green chilies, tomato juice, vegetable broth, sweet potatoes, red kidney beans, black beans, chili powder, lime juice, cilantro

Directions:
In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside.
In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened.
Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute.
Stir in barley.
Add tomatoes and tomato juice and bring to a boil.
Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
Cover and cook on low for 6-8 hours (or high for 3-4 hours].
Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes.
Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.
Cabbage and Corned Beef Chowder
Category: soups-stews-and-chili
By HomerSoda

This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.

Ingredients:
3 tablespoons butter
1 tablespoon olive oil
1  onion, chopped
4 cloves garlic, chopped
¼ cup all-purpose flour
1 teaspoon dill seed
½ teaspoon tarragon leaves
¼ teaspoon ground black pepper
4 cups chicken broth
3 cups chopped cabbage
2 cups finely chopped deli corned beef
2 cups half-and-half
1 (8 ounce) package cream cheese
2 tablespoons cornstarch
2 tablespoons water

Directions:
Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes. Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes. Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes. Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 309.2
Fat: 24.8 g
Saturated fat: 14.3 g
Carbohydrates: 12.4 g
Sugars: 1.8 g
Dietary fiber: 1.3 g
Protein: 10.6 g
Cholesterol: 83.2 mg
Sodium: 528.2 mg
Pineapple Stuffing
Category: side-dish
By BBHEALY

A scrumptious pineapple and bread cube stuffing that is great as a side dish with ham. I often make this dish for the holidays.

Ingredients:
½ cup margarine
1 cup white sugar
4  eggs
1 (20 ounce) can crushed pineapple, drained
5 slices white bread, cubed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 5 servings

Calories: 506
Fat: 22.8 g
Saturated fat: 4.5 g
Carbohydrates: 70.7 g
Sugars: 57.7 g
Dietary fiber: 1.5 g
Protein: 7.6 g
Cholesterol: 148.8 mg
Sodium: 437.6 mg
White Russian Cupcakes


Ingredients:
vanilla instant pudding mix, eggs, vodka, Kahlua, Kahlua, pure vanilla extract, heavy cream, powdered sugar, Kahlua

Directions:
Cupcakes:
Preheat oven to 350°F and line 24 cupcake cups with paper liners.
Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 30 seconds.  Stop the machine and scrape down the sides of the bowl.  Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full.  (Remove empty liners if you don't get the full 24 cupcakes].
Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes.  Remove the pans from the oven and place them on wire racks.
Cool for 5 minutes.  Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
Remove cupcakes from pans.  Place on wire rack to cool.
Frosting:
Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute.  Remove the bowl and beaters from the freezer.
Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
Stop the machine and add the sugar and 1 tablespoon Kahlua.
Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
Garnish with chocolate shavings.
Grilled Chicken with Wilted Slaw
Category: trusted-brands-recipes-and-tips
By Dole

Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.

Ingredients:
3 tablespoons cider vinegar
3 tablespoons molasses
3 tablespoons olive oil
¾ teaspoon ground allspice
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
6  boneless, skinless chicken thighs
6 tablespoons cider vinegar
2 teaspoons honey
6  bacon slices
1 teaspoon caraway seeds, crushed lightly
1 (14 ounce) package DOLE® Classic Coleslaw
2 large DOLE Green Onions

Directions:
Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper. Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes. Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm. Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat. Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute. Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

Prep time: 45 mins
Total time: 45 mins
Yields: 6 servings

Calories: 266.5
Fat: 15.6 g
Saturated fat: 4.4 g
Carbohydrates: 14.9 g
Sugars: 8 g
Dietary fiber: 2.1 g
Protein: 16 g
Cholesterol: 52.9 mg
Sodium: 566.2 mg
Chicken Breasts With Caramelized Onion Sauce


Ingredients:
chicken breasts, salt, pepper, thyme, butter, olive oil, yellow onions, green onion, fresh mushrooms, dry white wine, tarragon, sour cream

Directions:
Dry chicken well.
Season chicken with salt, pepper, and thyme.
In a large skillet, melt butter and olive oil and brown the chicken.
Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
Add wine, Tarragon, season again with salt and pepper.
Return chicken to pan and simmer, covered, 45 minutes or until done.
Transfer chicken breasts to a warm platter.
Boil pan juices 3 minutes.
Remove from heat and cool a few minutes.
Add sour cream and mix well.
Cook until heated through, stirring constantly.
*Do not allow the sauce to boil.
Pour sauce over chicken, top with sliced green onions and serve immediately.
Texas Fruit


Ingredients:
sugar, cream cheese, sour cream, bananas, Cool Whip, pineapple tidbits, strawberries

Directions:
Mix all ingredients and pour into mold., Freeze at least 4 hours or over night.
Pineapple-Jalapeno Salsa


Ingredients:
pineapple, pineapple, tomatoes, cucumber, red onion

Directions:
"Combine all ingredients in medium bowl no more than 2 hours before serving."
Cod With Miso Glaze


Ingredients:
yellow miso, rice vinegar, sugar, soy sauce, cayenne pepper, cod fish fillets

Directions:
Preheat Broiler.
Blend miso, vinegar, sugar, soy sauce and cayenne pepper in food processor.
With machine running, gradually pour in oil and blend until smooth.
Place cod in a large bowl and pour half of miso mixture over fish, toss to coat and transfer to a rimmed baking sheet.
Broil cod about 8 inches from heat until beginning to brown, about 3 minutes, reduce heat to 450 degrees and finish baking, about 5 minutes more.
When fish is opaque, remove from oven and serve drizzled with remaining half of miso mixture.
Creamy Mushrooms
Category: everyday-cooking
By sal

My friend gave me this recipe.  Tender mushrooms in creamy sauce!  Serve over warm biscuits, rice or pasta.

Ingredients:
¼ cup butter
½ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 ¼ cups milk
2 teaspoons soy sauce
salt and pepper to taste

Directions:
Melt butter in a medium saucepan over medium heat.  Saute mushrooms until tender.  Stir in flour, milk and soy sauce; cook, stirring, until thickened.  Season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 168.2
Fat: 13.3 g
Saturated fat: 8.3 g
Carbohydrates: 9.1 g
Sugars: 4.3 g
Dietary fiber: 0.7 g
Protein: 4.3 g
Cholesterol: 36.6 mg
Sodium: 264.5 mg
Onion Clay Pot Chicken


Ingredients:
chicken, leek, onions, spring onions, garlic cloves, butter, salt, ground black pepper, garlic powder, paprika

Directions:
Rinse the claypot and lid in cold water. (If it´s the first time you´re using it, let both lid and bottom soak for 15 minutes in cold water.].
Peel, rinse and cut the onions into quarters, the leek and spring onions into 4 pieces, and leave the peeled garlic cloves whole.
Rub the chicken inside and out with salt, pepper, garlic powder and paprika powder.
Put the chicken in the claypot breast side up, and surround with, leeks, onions and garlic cloves.
Put the butter in small clicks over the chicken and veggies.
Cover with the lid and put the pot on a rack far down in a cold oven.
Turn on oven and bake at 225 degrees celsius for about 1 and 1/2 hours removing the lid for the last 15 minutes to brown. (Check to make sure the chicken is cooked through since ovens vary].
Place the pot on a wooden cutting board or something like that, not on any cold surface or it could crack, replace the lid and let rest for about 10 more minutes before serving.
Spicy Thai Basil Chicken & Noodle Stir-Fry


Ingredients:
sugar, lime juice, fish sauce, garlic, boneless skinless chicken breast, carrot, green onions, Thai basil

Directions:
Mix sugar,lime juice and fish sauce in small bowl. Set aside.
Bring large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes, or until noodles are tender but firm. Drain well. Set aside.
Heat oil in large skillet or wok on medium high heat. Add garlic and chili; stir-fry 15 seconds or until fragrant.
Add chicken, carrots and green onions; stir-fry 3 to 5 minutes until chicken is cooked through.
Stir in fish sauce mixture; stir-fry 1 minute. Add basil; stir-fry 30 seconds or until basil is wilted.
Add noodles; toss to coat. Serve immediately.
Gary Deckman's Fish Tacos


Ingredients:
fresh lime juice, paprika, salt, fresh ground black pepper, chili powder, whole wheat tortillas, corn tortillas, avocado, low-fat monterey jack pepper cheese, salsa, fresh cilantro, cabbage

Directions:
Place fish fillets in a shallow pan and sprinkle with the lime juice and next 4 seasonings.
Cover and marinate in the refrigerate for approximately 30 minutes.
Preheat grill or oven to 375.
Cut a piece of heavy-duty foil large enough to hold the fish fillets and spray with non-stick olive oil spray.
Close the foil and seal tightly.
Place the foil package on the grill or in the oven and cook for about 7 to 10 minutes or until fish flakes easily with a fork.
Wrap the tortillas in foil and heat gently for about 2 minutes.
Spread about 1/8 of the mashed avocado on each tortilla, top with fish and add remaining toppings.
Fold and serve immediately.  Enjoy.
Steve's Wonderful and Relatively Uncomplicated Pico De Gallo


Ingredients:
fresh tomatoes, fresh cilantro, green bell pepper, lime juice, sugar, kosher salt

Directions:
Skin tomatoes by blanching quickly in boiling water for a few seconds until skin begins to wrinkle at the top, then quickly plunging into ice water to stop the cooking. This loosens the skins for easy removal.
Cut skinned tomatoes into quarters and scoop out seeds and any loose pulp. Dice into roughly small cutes. Toss into final serving bowl.
Peel and dice the white onion. Toss into serving bowl.
Wash and separate about 14 stalks or simply half a small bunch of fresh cilantro.  Remove tough center stems from leaves with their tiny stems. (Leave attached the tiny stems on leaves],.
Finely mince the plucked cilantro leaves and toss into serving bowl.
Cut the top and stem off one fresh jalapeño and cut in half vertically. If you want to reduce the spiciness,  scoop out all seeds and pale flesh until only dark green flesh remains. Toss into serving bowl after dicing fine.Be careful to wash hands after handling. Very painful if rub eyes with jalapeño on your fingers.
Squeeze half orange,strain to remove seeds and toss orange juice into serving bowl.Also, add fresh squeezed(better] or reconstituted lime juice. ""Note: If the orange is a really sweet orange that you use for juice, omit the sugar listed in the ingredients, as the pico de gallo will become too sweet if you use a sweet orange AND sugar -- only use sugar to balance the dish if it is too sour.
Add pickled jalapeño juice from can, or if low sodium, omit this step].
After dicing and  combining all ingredients, gently toss to mix and put in refrigerator to chill before serving.
Note: Before adjusting 'heat' (spiciness] be careful to let the pico de gallo rest in the refrigerator a while before adding more hot pepper. As pico de gallo sits the 'heat' diffuses, so don’t be fooled when you first taste it.  Otherwise if it sneaks up on you, it can become over-hot and you have to add more tomato and other ingredients to balance it again.
Make any final adjustments to balance the flavors.  Also, adding too much salt draws water out of the vegetables and makes the pico de gallo watery That won't hurt anything but it is not as aesthetically pleasing if too much liquid.
**Note: Low salt diet users omit salt and canned jalapeño juice and use fresh, not canned, jalapeño.
Makes  at least 4 cups.
Empanadas Salteñas
Category: appetizers-and-snacks
By Anonymous

These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!

Ingredients:
6 tablespoons water
½ teaspoon salt
2 cups all-purpose flour, sifted
¼ cup margarine, melted
1 teaspoon vegetable oil, or as needed
2 medium potatoes, peeled and cubed
¼ cup salted butter
2 medium onions, chopped
2 stalks green onions, finely chopped
1 ½ medium red bell peppers, seeded and chopped
⅔ pound ground beef
1 teaspoon salt
½ teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon paprika
3 large hard-boiled eggs, peeled and chopped

Directions:
Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes. Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside. Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes. Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat. Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes. Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness. Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet. Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 12 empanadas

Calories: 260.4
Fat: 13.6 g
Saturated fat: 5.1 g
Carbohydrates: 25.3 g
Sugars: 2 g
Dietary fiber: 2.1 g
Protein: 9.1 g
Cholesterol: 78.6 mg
Sodium: 396.7 mg
From Scratch Chili Garlic Sauce


Ingredients:
fresh chili pepper, garlic cloves, distilled white vinegar, salt, sugar

Directions:
Place chilies, garlic, vinegar, salt and sugar in a food processor or blender and pulse until coarsely pureed.
Adjust sugar, salt and vinegar to taste.
Transfer to a small sealable jar and refrigerate.
Keema II


Ingredients:
onion, garlic cloves, ground coriander, ground cumin, turmeric, ground fenugreek, crushed red pepper flakes, ground lamb, ground beef, fresh tomato, peas, lemon juice

Directions:
heat oil in a skillet, add onions, garlic, and stir until softened., add spices and continue stirring add meat, continue stirring., when meat is browned you may drain excess grease., then add tomatoes and peas., reduce heat to simmer, cover and cook 10 minutes more., sprinkle with lemon juice if you want, serve.
Baked Salmon Fillets Dijon
Category: main-dish
By CHRISTYJ

Delicious baked salmon coated with Dijon-style mustard and seasoned bread crumbs, and topped with butter.

Ingredients:
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
¼ cup Italian-style dry bread crumbs
¼ cup butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 330.6
Fat: 21.5 g
Saturated fat: 9.1 g
Carbohydrates: 7.5 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 25 g
Cholesterol: 106.5 mg
Sodium: 552.5 mg
Court’s Simple Stir Fry


Ingredients:
chicken breasts, garlic, sriracha sauce, Worcestershire sauce, soy sauce, onions, broccoli, carrots, celery, bean sprouts

Directions:
In a large pot, cook chicken with sriracha and garlic (how much sriracha you add depends on how spicy you want it.]. Cube the chicken or cut into strips. (We have also used the instapot to cook the chicken so it turns out shredded. Just add sriracha and garlic to the instapot and cook 40 minutes, add to stir fry when it’s finished].
Slice the onions, cut up the broccoli, shred the carrots using a cheese grater, and slice the celery.
Add the veggies to the large pot with the cooked chicken.
Add Worcestershire, soy sauce and more sriracha (amounts above are approximations, simply add the amounts of each to make the taste you want]. Ginger is also good in this recipe.
Cook on medium-low heat with lid on the pot until vergitables are desired softness.  I don’t like mine crunchy so we usually cook it about 40 minutes.
Open can of bean sprouts, drain and wash.  Add to the pot cooking on medium-low until sprouts are hot.
If you cooked your chicken in the instapot, add shredded chicken now.  Pasta Zero is also good in this dish.