xiaoxl/recipe_data huggingface dataset:
Cheeseburger Sliders
Category: main-dish
By Ashley DeStefano

Oven-baked cheeseburger sliders.

Ingredients:
1 pound ground beef
½  onion, chopped
2 tablespoons ketchup
3 teaspoons Dijon mustard, divided
3 teaspoons Worcestershire sauce, divided
½ teaspoon garlic powder
salt and ground black pepper to taste
1 (12 count) package Hawaiian bread rolls
1 (8 ounce) package shredded Monterey Jack cheese
¼ cup butter
1 tablespoon brown sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in ketchup, 2 teaspoons Dijon mustard, 2 teaspoons Worcestershire, and garlic powder. Season with salt and pepper to taste. Cut rolls in half horizontally without separating each roll from one another. Place bottom halves in the prepared baking dish. Spread meat mixture on rolls, top with Monterey Jack cheese, and cover with roll tops. Combine butter, brown sugar, remaining Dijon mustard, and remaining Worcestershire in a microwaveable bowl; cover loosely and microwave until butter is melted, about 1 minute. Mix and pour mixture over the top of the rolls. Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until cheese is melted and rolls are golden brown, about 10 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 sliders

Calories: 453.3
Fat: 14.1 g
Saturated fat: 11.8 g
Carbohydrates: 44.9 g
Sugars: 2.1 g
Dietary fiber: 2.1 g
Protein: 25.1 g
Cholesterol: 90.4 mg
Sodium: 446.5 mg
Maso's Raspberry Sauce


Ingredients:
fresh raspberry, sugar, artificial sweetener, water, cornstarch

Directions:
In a blender, blend the raspberries with the water until a slurry.
Using a sieve, take out the seeds to get a clear red fluid.
Simmer in a saucepan adding tickener.
Chill and serve over whatever you want to use it for.
Keeps a few days in the refrigerator.
I use a plastic squeeze bottle of the sauce to create fancy looking drizzles on top of desserts.
Apple Mango Salsa


Ingredients:
granny smith apple, mango, red bell peppers, red onions, fresh lime juice, fresh cilantro, salt

Directions:
Combine all ingredients in a bowl., Chill before serving.
Chocolate Chocolate Chip Muffins
Category: bread
By Laura

Very, very chocolate-y! Great with a glass of milk.

Ingredients:
6 (1 ounce) squares semisweet chocolate
⅓ cup unsalted butter
¾ cup buttermilk
½ cup white sugar
1  egg
1 ½ teaspoons vanilla extract
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini semi-sweet chocolate chips

Directions:
Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 1 dozen

Calories: 293.4
Fat: 14.7 g
Saturated fat: 8.5 g
Carbohydrates: 39.5 g
Sugars: 24.1 g
Dietary fiber: 2.3 g
Protein: 4.5 g
Cholesterol: 29.7 mg
Sodium: 226.4 mg
Sweet Cucumber and Red Onion Salad


Ingredients:
seedless cucumber, red onion, mayonnaise, sugar, white vinegar

Directions:
Peel down the length of the cucumber leaving part of the skin on, so that it  looks like it is striped.
Chop cucumber into whatever size cubes you like.
Chop red onion a little smalled than cucumber.
Mix sauce ingredients together. Salt and pepper to taste. Pour over cucumber and onion. Give it a good stir.
Refrigerate for 2 hours (if you can wait that long].
Beef Tips and Tots
Category: uncategorized
By Chef John

I'm going to show you this very old-school method of making beef tips, which, once made, can be used to top lots of things--but my favorite thing to top with tips is probably Tater Tots®. And if you're looking for new ways to prepare lean, cheap, tough cuts of beef, this is one of my all-time favorite methods. You can give this an upgrade by topping with diced red onion, grated Cheddar cheese, and freshly sliced green onions, or you can serve the beef tips over hot mashed potatoes instead of tots, if you like.

Ingredients:
1 ½ pounds beef round steak
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons tomato paste
2 cloves garlic, minced
4 tablespoons butter
2 tablespoons all-purpose flour
2 ¼ cups low-sodium beef broth
1 (28 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)

Directions:
Slice beef into 3/4-inch strips; then slice these pieces, at an angle, into smaller "tips." Season beef with salt and pepper. Heat oil in a large skillet over high heat until shimmering. Transfer in beef, arranging in a single layer. Let the meat sear until browned, 3 to 5 minutes, before turning over and browning the other side. Reduce heat to medium and add tomato paste, garlic, and butter. Stir everything until the butter melts, and then stir in the flour. Cook and stir for 1 minute. Stir in broth. Raise heat to high and bring to a simmer. Reduce to low, cover, and cook until beef is starting to get tender, about 1 hour and 15 minutes. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Uncover, turn heat to medium, and simmer, stirring occasionally, until the sauce has thickened, and the meat is tender, about 30 minutes. While meat simmers, bake potato nuggets in the preheated oven until crispy and heated through, 20 to 25 minutes. Taste beef tips and adjust the seasoning. Serve immediately over hot potato nuggets.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 749.9
Fat: 44.7 g
Saturated fat: 15.4 g
Carbohydrates: 53.7 g
Sugars: 2.1 g
Dietary fiber: 5 g
Protein: 42.7 g
Cholesterol: 121.2 mg
Sodium: 984.8 mg
Three-Cheese Stuffed Shrimp


Ingredients:
asiago cheese, monterey jack cheese, parmesan cheese, fresh basil, fresh curly-leaf parsley, fresh rosemary, egg, large shrimp

Directions:
Preheat oven to 350F.
Mix together the cheeses, basil, parsley, rosemary, panko and egg and set aside.
Butterfly the shrimp, leaving the shell on.
Spread the cheese mixture approximately ¼ inch thick over the top of each shrimp.
Bake for 8-10 minutes.
Three Bears Porridge


Ingredients:
water, oats, brown sugar, milk

Directions:
Combine water and oats in medium saucepan over a medium heat.  Cook, stirring about 5 minutes or until porridge is thick and creamy.
Place in bowl.
Add a bit of milk so it goes around the edges and covers slightly.
Sprinkle with brown sugar (the more the better].
Place the brown sugar on table and let kids add if you trust them.
If you want a creamier porridge make with milk instead of water.
Rissy's Beer Cheese Soup


Ingredients:
chicken broth, butter, onion, flour, salt, pepper, Worcestershire sauce, milk, cheddar cheese, beer

Directions:
Melt butter in dutch oven or soup pot.
Add onion and saute' until clear.
Add salt, pepper, and worchestershire.
Add flour gradually constantly stirring.
Add chicken broth. Whisk until smooth.
Add milk and cheese.
Stir continually until cheese is melted.
Pour in beer.  If not flat stir, stir, stir.
Heat through.
Serve piping hot.
(Generally, the darker the beer, the more bitter the soup].
Adriel's Chinese Curry Chicken
Category: world-cuisine
By BlondeCook

My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!

Ingredients:
1 tablespoon yellow curry paste
½ cup chicken broth, divided
1 teaspoon white sugar
1 ½ teaspoons curry powder
½ teaspoon salt
4 ½ teaspoons light soy sauce
1 (5.6 ounce) can coconut milk
1 tablespoon canola oil
3  skinless, boneless chicken breast halves, sliced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1  onion, sliced
2  potatoes - peeled, halved, and sliced

Directions:
In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

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

Calories: 240.8
Fat: 7.1 g
Saturated fat: 2.2 g
Carbohydrates: 24.1 g
Sugars: 3.5 g
Dietary fiber: 3.2 g
Protein: 20.1 g
Cholesterol: 46.2 mg
Sodium: 863.8 mg
Al Roker's Steaks As Big As Your Head


Ingredients:
fresh rosemary, olive oil, garlic cloves, salted butter, fresh rosemary, orange zest, cracked black pepper

Directions:
Up to one day ahead: Soften butter a bit but not quite to room temperature.
Mix in the chopped rosemary, orange zest and pepper.
Shape into a log on a sheet of waxed paper.
Seal the ends and refrigerate.
(best done at least an hour before serving].
Place steaks in a large container with the first 4 ingredients.
Turn to coat.
Cover and marinate in the refrigerate for at least 2 hours, turning occasionally.
Prepare grill to high heat.
Do not wipe the garlic pices off the steaks.
Grill steaks to desired doneness, adding some of the garlic and rosemary from the marinade as you grill.
Allow steaks to rest, covered 5 minutes before serving.
Slice compound butter into approximately 1 Tablespoon sized disks.
Serve Steak topped with a disk of the butter.
Call the cardiologist.
Best Classic Potato Salad
Category: uncategorized
By NicoleMcmom

Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad.  Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.

Ingredients:
5 pounds russet potatoes, peeled
4 teaspoons kosher salt, divided, or to taste
4 large eggs
1 cup mayonnaise
⅓ cup sour cream
3 tablespoons yellow mustard
5 stalks green onions, sliced (white and green parts)
2 stalks celery, finely chopped
1 tablespoon chopped fresh dill
½ cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos

Directions:
Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat. Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so. Peel and chop eggs and set aside. Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired. Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 40 mins
Yields: 12 servings

Calories: 329.9
Fat: 18.3 g
Saturated fat: 3.6 g
Carbohydrates: 36.5 g
Sugars: 1.9 g
Dietary fiber: 3 g
Protein: 6.9 g
Cholesterol: 71.8 mg
Sodium: 947 mg
Vegetable Lover's Chili


Ingredients:
diced tomatoes, kidney beans, celery, carrots, onion, green pepper, raisins, cider vinegar, chili powder, dried parsley flakes, dried oregano, salt, ground allspice, dried basil, cheddar cheese

Directions:
In large stockpot, combine tomatoes, kidney beans, celery, carrots,onion, green pepper, raisins, vinegar and seasonings.  Cover and cook for about 30 minutes.
Uncover and cook for another 30 minutes.  Stir in the beer.
Simmer, uncovered, for about 25 minutes, or until thickened.
serve garnished with cheese.
You're Nuts for Bananas "Banana Nut Bread"


Ingredients:
shortening, sugar, eggs, banana, flour, baking powder, baking soda, salt, buttermilk, vanilla, walnuts

Directions:
Preheat oven to 300°F., Cream the shortening and sugar together., Add eggs, one at a time and beating well after each addition., Then add the bananas., Sift flour, baking powder, baking soda, and salt together., Next add the flour mix and buttermilk to the creamed mixture., Then while stirring well add vanilla and nuts., Bake in greased 9 x 5 loaf pan for 1 hours., Cool for 15 minute.
Cold Asparagus Vinaigrette


Ingredients:
asparagus, shallot, garlic clove, Dijon mustard, olive oil, red wine vinegar, fresh ground black pepper, fresh parsley

Directions:
Blanch the asparagus and drain it on paper towels.
Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
Stir in the mustard and lemon juice.
Whisk in the oil, vinegar, and pepper.
Spoon this dressing over the asparagus.
Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
Chill thoroughly before serving.
Snickerdoodle Cinnamon Scones


Ingredients:
sour cream, egg, flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, nutmeg, butter, sugar, cinnamon, powdered sugar, powdered sugar, milk, cinnamon, nutmeg

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together sour cream and egg; refrigerate until needed.
In a separate small bowl, make the cinnamon/sugar topping be stirring together the sugar and cinnamon; set aside.
In the bowl of a food processor fitted with the metal blade, pulse together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg until combined about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
Add sour cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Shape into an 8-inch circle. Sprinkle with cinnamon topping. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
While the scones are cooling, make the spiced glaze. Combine all ingredients in a small bowl and mix until you achieve a thick icing. Drizzle over scones and serve.
Chocolate Root Beer Float


Ingredients:
"vanilla ice cream"

Directions:
Put a cup full of vanilla ice cream in a large glass., Next put the Hershey chocolate syrup., Finally pour the root beer and enjoy.
Creamy Banana Carob Drink (Raw)


Ingredients:
brazil nut, water, banana, raw honey, carob powder

Directions:
Blend brazil nuts and water well., Filter through sieve and pour "milk" back into blender., Add banana, raw honey and carob powder & blend until smooth., Enjoy!
Father's Day Casserole
Category: breakfast-and-brunch
By ddfly17

My daughter and I created this for Father's Day. It is easy to make in a short amount of time.

Ingredients:
1 (16 ounce) package bulk pork sausage
3 cups frozen hash brown potatoes, thawed
¼ cup milk, or as needed
1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
1 ½ cups shredded Mexican cheese blend
5  eggs

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in the hash brown potatoes, cooking and stirring until potatoes are browned, about 5 minutes more. Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread the sausage and hash brown mixture evenly over the biscuits, and sprinkle the Mexican cheese on top. Whisk together the eggs and milk in a bowl, and pour over the cheese. Bake in the preheated oven until the eggs set, about 25 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9x13-inch baking dish

Calories: 368.7
Fat: 24 g
Saturated fat: 9.7 g
Carbohydrates: 24.1 g
Sugars: 3.1 g
Dietary fiber: 0.7 g
Protein: 14.5 g
Cholesterol: 103.8 mg
Sodium: 882.3 mg
Boiled Chicken
Category: meat-and-poultry
By Anonymous

A recipe for boiled chicken; boiled chicken meat is called for in many other recipes, and is a wonderful basic recipe to have for many uses.

Ingredients:
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3  carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover

Directions:
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 185.7
Fat: 11.1 g
Saturated fat: 3 g
Carbohydrates: 4.5 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 16.3 g
Cholesterol: 46.1 mg
Sodium: 64 mg
Mint Chocolate Chip Cheesecake


Ingredients:
butter, sugar, cream cheese, sugar, green creme de menthe, eggs

Directions:
Preheat oven to 325°F.
Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
Sprinkle tablespoon of sugar over crust.
Bake for 10 mins, remove from oven and raise temp to 450°F.
In a mixing bowl combine softened cream cheese, and sugar until well combined.
Add creme de menthe, mix until well combined (completely green].
Add eggs one at a time beating in at a very slow speed until well combined.
Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
Loosen cake from rim of pan and then allow to cool before removing rim of pan.
Chill the cheesecake.
When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
Put a tiny hole in corner of bag.
Drizzle chocolate over cheesecake pieces and serve with delight to your guests!
Peanut Butter Banana Protein Smoothie


Ingredients:
bananas, milk, creamy peanut butter, Splenda sugar substitute

Directions:
Break apart banana slices as well as you can, by using a butter knife or pounding them on counter.
It is not necessary to have all pieces separated, depending on the power of you blender (my Oster has no problem with this].
Put all ingredients in blender.
Start on low chop or grind setting, as if trying to blend ice.
When all of the banana slices have been blended and are no longer visible, blend for 30 seconds on blend mode.
Serve immediately.
Braised Brussels Sprouts With Vinegar and Dill


Ingredients:
Brussels sprouts, fresh dill, wine vinegar

Directions:
Trim sprouts; halved if desired.
In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
Drain, refresh under cold running water and drain again.
In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
Bake, covered, in 350°F oven for 10 minutes.
Uncover and bake for 5 minutes longer.
Split Seconds


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

Directions:
Preheat oven to 350 degrees.
In a mixing bowl, combine first 3 ingredients.
Blend in butter, egg and vanilla to form a dough.
Place on lightly floured surface and divide dough into 4 pieces.
Shape each piece into a 13 inch long rope, 3/4 inches thick.
Place on ungreased baking sheets, 4 inches apart and 2 inches from the edge of sheets.
Make a 1/4 inch deep depression down the center of each rope with a butter knife handle.
Fill depression with jam or jelly.
Bake for 15 to 20 minutes or until light brown.
While still warm, cut diagonally into bars and sprinkle with confectioners' sugar, if desired.
Tiny Turkey Dinner Cupcakes


Ingredients:
chocolate chips, sugar

Directions:
Assemble the dinner on a yellow frosted cookie., Place cookie on top of cupcakes.
Bacon Ranch Slow Cooked Chicken


Ingredients:
bacon bits, instant minced garlic, sour cream, boneless skinless chicken breasts

Directions:
Combine the first 5 ingredients., Pour over chicken in slow cooker., Cook 3-4 hours on high, or until chicken is done., Serve over hot noodles.
Mashed Potato


Ingredients:
russet potatoes, sea salt, fresh ground pepper, garlic powder, butter, half-and-half cream

Directions:
Cut potatoes in half, then each half in quarters  --  should come out with eight pieces per potato (Just cutting so they cook faster. Amount of pieces is not important].
Place potatoes in sauce pan or pot with just enough water to cover.
Bring to boil and simmer until potatoes are done (about 20-30 minutes].  Drain water.
Place potatoes in medium bowl and add remaining ingredients to your taste. Mash the potatoes.
Beat in enough half-n-half to make potatoes light and fluffy. Add maybe a tablespoon at a time so you don't add too much liquid.
Please note that if you taste it before the cream is added, it will taste salty.