xiaoxl/recipe_data huggingface dataset:
Cabbage Sausage Supper


Ingredients:
smoked sausage, onion, cabbage, water, carrot, potatoes

Directions:
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain.
Add the cabbage and water.
Cover and cook on low for 10 minutes.
Stir in carrots and potatoes.
Cover and cook for 25 to 30 minutes or until vegetables are tender.
Makeover Strawberry Pretzel Dessert


Ingredients:
reduced fat margarine, sugar, low-fat cream cheese, sugar substitute, sugar-free strawberry gelatin, strawberries

Directions:
In a bowl, combine the pretzels, margarine and 3 Tablespoons sugar.
Press onto the bottom of a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
Bake at 400 degrees for 18 to 20 minutes or until set.
Cool on a wire rack.
In a small mixing bowl, beat cream cheese, sugar substitute and remaining sugar until smooth.
Fold in whipped topping.
Spread over cooled crust.
Refrigerate until chilled.
Drain pineapple, reserving juice; set pineapple aside.
Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan.
Bring to a boil.
Pour into a large bowl, stir in gelatin until dissolved.
Drain strawberries, reserving juice; set strawberries aside.
Add water to strawberry juice if necessary to measure 1 1/2 cups; stir into gelatin mixture.
Refrigerate until partially set.
Stir in reserved pineapple and strawberries.
Carefully spoon over filling.
Cover and refrigerate for 3-4 hours or until firm.
This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener.
Chilean-Style Sopaipillas
Category: appetizers-and-snacks
By Makka

This is a traditional Chilean snack, or maybe an appetizer. The truth is that it's a snack eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don't taste as good as home-made ones. If you can't find zapallo, pumpkin is a good substitute.

Ingredients:
9 ounces zapallo squash
4 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter, melted
2 cups canola oil for pan-frying

Directions:
Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir  together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned,  3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 12 servings

Calories: 286.2
Fat: 13.8 g
Saturated fat: 6.4 g
Carbohydrates: 35.6 g
Sugars: 0.6 g
Dietary fiber: 1.5 g
Protein: 4.9 g
Cholesterol: 25.4 mg
Sodium: 368.6 mg
Welsh Salad Dressing


Ingredients:
egg, butter, milk, warm water, sugar, mustard, flour, vinegar

Directions:
Mix egg, sugar, salt and pepper together. Add flour and mustard., Keep it a nice smooth paste., Add melted butter, milk, water and lastly vinegar., Cook over low heat until as thick as cream. Do not boil., Keep in refrigerator.
Heart Attack on a Plate


Ingredients:
cream cheese, butter, half-and-half, parmesan cheese, fresh ground black pepper

Directions:
Meat: (if desired].
Prepare your meat however you choose and make sure to cook thoroughly. Set off to the side. (I cooked medium sized shrimp in garlic butter for mine].
Sauce: (first step].
Add your block of cream cheese and half a stick of butter to a large saute pan. Turn on medium-low heat. Use a large serving spoon to break up the cream cheese into smaller bits as it gets softer. When your stick of butter is about half melted, turn the pan off! The residual heat from the pan will keep melting your butter and cream cheese while your noodles boil. It is important to shut the pan off because the cream cheese can burn quite easily.
Noodles:
Most noodle directions say boil for 10 to 12 minutes, I find the 10 minutes is perfect time so your noodles will still have a chance to finish cooking and soak up a bit of the sauce after you add them to the pan. I used medium sized shell noodles but penne or rigatoni work just as well. After draining, return to pan off the heat until ready to add to sauce.
Sauce: (second step].
Turn your pan back on medium-low heat and start stirring up your melted cream cheese and butter until the cream cheese is no longer in clumps. It wont melt down entirely, so don't try to cook it too long! The cream cheese and butter won't mix together very well, but this is normal. Now, grab your half and half and add 1/4 to a 1/2 cup in the pan and stir well. Add your parmesan cheese (you can always add more or less to your taste] and stir that in really well until melted. By this time, your sauce will have thickened up quite a bit. Add more half and half little by little until you get the consistency you desire. Dump in your noodles, mix well. You may have to add a bit more half and half at this point to keep it from getting too thick. Last but not least, add your choice of meat into the pan, stir well and turn the temperature to low. Cover, and simmer for 3 to 5 minutes, stirring occasionally to keep the cream cheese and butter mixed together as much as it can.
After dishing up, I added some fresh ground black pepper for taste, yum!
Jewish Style Sweet and Sour Brisket
Category: main-dish
By Louise

This is the best brisket you will ever taste.  No matter who comes for dinner, they always make sure that I'll be making this brisket.  It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.

Ingredients:
4 pounds beef brisket
1 cup water
1 cup ketchup
½ cup white vinegar
2  onions, sliced
1 clove garlic, minced
¾ cup brown sugar
1 tablespoon salt

Directions:
Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

Prep time: 15 mins
Cook time: 2 hrs 45 mins
Total time: 11 hrs
Yields: 10 servings

Calories: 400.8
Fat: 25.1 g
Saturated fat: 9.8 g
Carbohydrates: 24.4 g
Sugars: 22.4 g
Dietary fiber: 0.5 g
Protein: 19.3 g
Cholesterol: 74.5 mg
Sodium: 1019.6 mg
Gomashio (Toasted Sesame Salt)


Ingredients:
"sea salt"

Directions:
In a heavy skillet (cast iron is best], toast salt until it turns a grey color.  Set aside.
Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice brown.
Watch them closely, or they will burn!
The traditional way to grind them is with a mortar and pestle,just until the seeds crack open and release their oils.
The texture should be light and sandy.
They should ultimately be 95% crushed.
Because I do not currently own a mortar and pestle, I have put them in the blender and whiz them a few times till blended thoroughly. Update: now I use a coffee grinder or a food processor to grind.
Store gomasio in a tightly closed glass jar, keep in a cool dry place.
DO NOT REFRIGERATE! (Update: after 6 months I did refrigerate and it's still good!].
I have kept this for over 6 months without spoiling.
This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
Enjoy!
Stuffing Treats


Ingredients:
butter, onion, celery, thyme, black pepper, salt, herb seasoned stuffing mix, chicken broth, egg, fresh parsley

Directions:
Preheat oven to 350 degrees F.
Cover baking sheet with cooking spray.
Melt the butter in a nonstick pan, add the onion, celery, thyme, salt and pepper.
Cook at a medium heat stirring as required until the vegetables are tender.
Remove from heat and add the remaining ingredients.
Stir until stuffing is moistened and ingredients are well blended.
Form into 1 1/2" balls (approx a heaping tablespoon of mixture].
Place balls on baking sheet and bake until golden.
Approx 25-30 minutes.
Flaky & Tender Cheddar Biscuits


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, granulated sugar, dried rosemary, garlic powder, sea salt, cayenne pepper, butter, milk, sharp cheddar cheese, parsley

Directions:
Preheat oven to 425ºF. In a medium bowl, stir together flour, baking powder, baking soda, sugar, rosemary, garlic powder, sea salt and cayenne pepper. Cut in butter using a pastry cutter or a fork until the size of peas. Make a well in the center of mixture and add milk, cheese and parsley. Gently mix until a soft dough forms.
Roll dough on a floured work surface to 1-inch thick. Using a 3-inch cookie cutter, cut dough into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown. Makes 8 biscuits; serve with *Country Gravy.
Note: Freezer butter for 15 minutes and then use the large holes of a grater to grate into flour mixture. Makes easier to incorporate and makes a great flaky biscuit.
Carolina Fish Cakes
Category: appetizers-and-snacks
By Becky Wergers

These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime.  For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!

Ingredients:
3 cups water
2  potatoes, peeled
⅓ cup minced onion
⅓ cup chopped green bell pepper
⅓ cup red bell pepper, chopped
⅓ cup chopped celery
2 tablespoons butter
3 ½ cups cooked cod, boned and flaked
4 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Old Bay Seasoning TM
¼ teaspoon mustard powder
½ teaspoon salt
ground black pepper to taste
½ cup milk
½ cup dry bread crumbs

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder. In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender.  Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese,   seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat. With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs. If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 fish cakes

Calories: 250.7
Fat: 6.1 g
Saturated fat: 3.2 g
Carbohydrates: 26.4 g
Sugars: 3.1 g
Dietary fiber: 2.4 g
Protein: 21.8 g
Cholesterol: 48.9 mg
Sodium: 560.7 mg
Zesty Sub Sandwich


Ingredients:
butter, margarine, lettuce, tomatoes, salt, pepper, swiss cheese, deli ham, cucumber, onion, wine vinegar, olive oil

Directions:
Cut bread in half horizontally.
Spread bottom half with butter.
Layer lettuce, salami and tomatoes on butter bread; season with salt and pepper.
Layer on the cheese, ham, cucumber and onion of top of tomatoes.
In a small mixing bowl, stir the vinegar, olive oil and garlic salt together.
Spread vinegar dressing on the top half of bread with mustard.
Strawberry Rhubarb Coffee Cake
Category: desserts
By ARKBUCKS

Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top.

Ingredients:
⅔ cup sugar
⅓ cup cornstarch
2 cups chopped rhubarb
1 (10 ounce) package frozen sliced strawberries, thawed
2 tablespoons lemon juice
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter or margarine
2  eggs
1 cup buttermilk
1 teaspoon vanilla extract
¾ cup sugar
½ cup all-purpose flour
¼ cup cold butter or margarine

Directions:
Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into  prepared pan; evenly spread on the cooled filling, then cover with remaining batter. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter. Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 506
Fat: 20.6 g
Saturated fat: 12.6 g
Carbohydrates: 75.8 g
Sugars: 42.8 g
Dietary fiber: 1.9 g
Protein: 6 g
Cholesterol: 82.7 mg
Sodium: 306.5 mg
Instant Pot® Clam Chowder
Category: soups-stews-and-chili
By Bren

New England-style clam chowder is easy to make and is wonderful on those cold, chilly days. Serve with lots of crusty bread to soak up the last dredges in the bowl. I've chosen not to add any additional salt as the sodium content varies considerably between brands of clams. Taste and add salt at the end, if necessary.

Ingredients:
3 (5 ounce) cans baby clams
6 thick slices bacon, cut lengthwise first, then into 1-inch pieces
½ cup diced onion
½ cup diced celery
2 cloves garlic, minced
2 cups diced russet potatoes
½ cup shredded carrots, loosely packed
¼ teaspoon freshly ground black pepper
2 sprigs thyme
1 cup half-and-half

Directions:
Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid). Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside. Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 278.1
Fat: 11.4 g
Saturated fat: 4.8 g
Carbohydrates: 17.7 g
Sugars: 1.7 g
Dietary fiber: 1.4 g
Protein: 25.4 g
Cholesterol: 76.2 mg
Sodium: 403.9 mg
Caramel Self-Saucing Pudding


Ingredients:
brown sugar, unsalted butter, vanilla extract, egg, all-purpose flour, baking powder, boiling water, brown sugar, blackstrap molasses, pure maple syrup, all-purpose flour

Directions:
Preheat oven to 350°F (180°C].
To make the pudding, beat the sugar, butter and vanilla in a bowl until light and fluffy.
Add the eggs and beat until combined.
Add the flour, baking powder and milk and beat until combined.
Spoon the mixture into a square oven proof dish and place on a baking tray.
To make the sauce, whisk together the water, brown sugar, molasses, maple syrup and flour until combined.
Spoon the sauce over the pudding batter and bake for 35 minutes or until golden brown and set.
Pepper Papaya Pineapple Chutney


Ingredients:
fresh pineapple, papaya, gingerroot, sugar

Directions:
In a medium saucepan, combine all ingredients except chili paste., Cook over medium heat for 1 hour or until mixture has syrupy consistency., Fold in chili paste.
Turkish Pogaca


Ingredients:
flour, nonfat milk, sugar, egg, salt, poppy seed, feta cheese, parsley

Directions:
Mix everything together except the egg yolk., Wait for 1 hour for batter to double., Make small rounds as big as half of your palm., Press it with your fingers to make it as big as your palm., Mix feta cheese and parsley., Put the mixture into these small rounds and close it and round it again., Place it on the oiled oven sheet., Brush all the batch with the egg yolk., Place it in the preheated oven for 30-40 minutes in 350°F., Put poppyseed on the batch as desired.
Medifast Carrot Cake Protein Bars


Ingredients:
cinnamon, baking soda, salt, allspice, nutmeg, eggs, stevia, carrots, water

Directions:
Preheat oven to 350 degrees.
Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda, and salt together in a bowl.
Mix egg whites, stevia, carrots, and water (optional] in a bowl.
Add wet ingredients to dry ingredients and mix together.
Spray 8x8 glass pyrex dish with non-stick butter spray.
Pour ingredients into dish.
Bake for 20-30 minutes.
Let cool and cut into 8 bars.
3 Spice Fried Pork Chops


Ingredients:
cumin, salt, black pepper

Directions:
Over medium high, heat a large frying pan with enough oil to cover the bottom.
Season every porkchop (front and back] with cumin, black pepper and salt to taste.
Place each porkchop in the hot oil and fry on one side with pan covered with lid or paper foil for about 10 mins or until golden brown. Turn chops over and pan fry for another 10 mins or until golden brown but this time DO NOT cover. Remove and drain on paper towel.
For an American dinner: Serve with Salad and veggies (mashed potatoes] or for a Latin style dinner: Serve with fried beans, rice or stir fried cabbage/egg and avocado.
Raspberry Rosé Wine With Raspberry Ice Cubes


Ingredients:
rose wine, raspberries, sugar, raspberries, cold water

Directions:
Start by making the ice cubes- place a raspberry in each slot of an ice cube tray until you have 12.
Cover with water and put in the freezer to set for around 2 hours.
20 minutes before the ice cubes are ready, put the cup of raspberries and the sugar in a bowl. Leave to stand for around 15 minutes, until softened.
Mash the raspberries with the back of a spoon and strain through a fine sieve to remove the seeds and leave a smooth sauce.
Add the raspberry sauce to the wine and mix.
Put 2 or 3 raspberry ice cubes into each glass and pour the wine over.
Serve immediately.
Vanilla Iced Coffee -- Simple and Easy


Ingredients:
coffee, milk, Splenda sugar substitute, vanilla extract

Directions:
Fill a tall glass 2/3 full of ice., Add cream, Splenda, and vanilla., Add coffee and stir well.
One Pan Chocolate Snack Cake


Ingredients:
flour, sugar, salt, baking soda, white vinegar, vanilla, cold water

Directions:
Preheat oven to 350 degrees.
Thoroughly mix dry ingredients in an ungreased 8 x 11" pan.  Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one.  Pour the cold water over all and stir with fork until well blended.
Bake for 30 minutes.  Cake is done when center springs back when lightly touched.  Do not test with a toothpick or knife.
A Healthy Egg Salad
Category: salad
By Ron

I used to buy egg salad at my company's cafeteria. Learning this DIY recipe at home saved me a bunch of money! I hope you enjoy.

Ingredients:
8  large hard-boiled eggs, peeled and cut into chunks
4  large hard-boiled egg whites, cut into chunks
¼ cup low-fat mayonnaise
¼ cup chopped fresh chives
1 teaspoon Dijon mustard
½ teaspoon celery salt
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions:
Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 100.4
Fat: 5.8 g
Saturated fat: 1.6 g
Carbohydrates: 3.1 g
Sugars: 2.1 g
Dietary fiber: 0.1 g
Protein: 8.1 g
Cholesterol: 212 mg
Sodium: 387.9 mg
Salsa '93


Ingredients:
tomatoes, garlic, dried cilantro, cider, red wine vinegar, tomato paste, sugar, paprika, dry oregano, salt, pepper

Directions:
Mix all the ingredients together., Simmer 1 hour or until it reaches the right consistency about 1 hour., Put in sterilized pint jars, seal and water bath for 20 minutes.
Air Fryer Salt and Vinegar Fries for One
Category: side-dish
By Buckwheat Queen

When you're home alone and don't want to run to the store or grab takeout, you can still have crispy fries with that salt and vinegar kick. You can double this recipe if you're in the mood for more.

Ingredients:
1 large Yukon Gold potato
1 cup distilled white vinegar
½ tablespoon light vegetable oil
salt and ground black pepper to taste

Directions:
Peel potato and cut lengthwise into 1/2-inch sticks. Rinse potato sticks under cold running water for a few seconds. Transfer to a large bowl. Add vinegar and just enough water to cover the potatoes. Let soak for 30 minutes. Preheat the air fryer to 320 degrees F (160 degrees C). Drain and pat the potatoes dry. Toss with oil, salt, and pepper in a bowl and transfer to the air fryer basket. Cook in the preheated air fryer until soft but not browned, about 16 minutes. Shake the basket and raise the temperature to 355 degrees F (180 degrees C). Air fry for 6 minutes, shake, and check for doneness. Cook until outsides of fries are crispy and browned, about 6 minutes more. Taste and adjust salt before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 serving

Calories: 150.2
Fat: 0.2 g
Carbohydrates: 33.1 g
Dietary fiber: 2.9 g
Protein: 3.8 g
Sodium: 166.1 mg