xiaoxl/recipe_data huggingface dataset:
Slow Cooker Hearty Potato Soup


Ingredients:
yukon gold potatoes, onions, carrots, celery ribs, dried basil, seasoning salt, ground black pepper, all-purpose flour

Directions:
Combine first 8 ingredients in a 4 1/2 quart slow cooker.
Cook, covered, at high 5-6 hours or until vegetables are tender.
Stir together flour and half-and-half; stir into soup.
Cover and cook 30 minutes or until thoroughly heated.
Season with additional salt and pepper, to taste.
Swiss Potato and Cheese Soup


Ingredients:
condensed chicken broth, condensed beef broth, water, onions, celery, potatoes, butter, flour, parsley

Directions:
In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms.  Cover and simmer 30 minutes or until potatoes are tender.
In a small skillet, melt butter and stir in flour.  Stir constantly over medium heat until mixture becomes golden brown.
Add to simmering soup.
Stir until soup bubbles and thickens.
Season to tase with salt and pepper.
Spoon into bowls and sprinkle with cheese and parsley.
Dirt Pudding
Category: desserts
By chefsharp

This tastes sooo good! It's very easy to make and so many different ways to present it!

Ingredients:
2 (3.5 ounce) packages instant French vanilla pudding mix
3 cups milk
1 cup confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
1 (14 ounce) package chocolate cream-filled sandwich cookies, crushed (divided)

Directions:
Whisk French vanilla pudding mix with milk in a large bowl until softly set, about 2 minutes. Pudding will thicken as it stands. Cream confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined; gently fold frozen whipped topping into the  mixture. Place half the cookie crumbs into the bottom of an 9x12-inch dish; retain remaining crumbs for topping. Spread the filling over the layer of cookie crumbs and top with remaining crumbs, covering completely. Chill for at least 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 12 servings

Calories: 472
Fat: 24.9 g
Saturated fat: 14.6 g
Carbohydrates: 58.9 g
Sugars: 44.8 g
Dietary fiber: 1 g
Protein: 5.6 g
Cholesterol: 35.6 mg
Sodium: 502.8 mg
Banana Coconut Rolls


Ingredients:
bananas, sour cream, lemon juice, honey, coconut

Directions:
"Mix sour cream with lemon juice and honey.  Coat banana cubes with sour cream mixture; roll bananas in toasted coconut.  Serve on toothpicks or bamboo skewers."
Banana Oatmeal Crumb Cake
Category: desserts
By Carol

This is a luscious cake with a rich banana flavor.  The crumb topping is baked on.

Ingredients:
½ cup butter, softened
⅔ cup packed brown sugar
2  eggs
1 cup mashed bananas
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 ⅓ cups rolled oats
¼ teaspoon salt
1 teaspoon baking soda
¾ cup rolled oats
⅓ cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
½ teaspoon ground cinnamon

Directions:
Stir together flour, 1 1/3 cups oats, salt, and baking soda. In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar.  Beat in the eggs, then the bananas and vanilla.  Beat the flour mixture into the banana mixture.  Turn the batter into a greased and floured 8 inch square pan. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly.  Sprinkle evenly over the top of the batter. Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done.  Transfer to a rack to cool.

Yields: 1 - 8 inch square cake

Calories: 274.1
Fat: 12.3 g
Saturated fat: 6.6 g
Carbohydrates: 38.1 g
Sugars: 20.4 g
Dietary fiber: 2.3 g
Protein: 4.2 g
Cholesterol: 56.4 mg
Sodium: 239.5 mg
Shrimp Sandwich Spread


Ingredients:
shrimp, shrimp, mayonnaise, cream cheese, onion, sour dill pickle

Directions:
Mix the ingredients in the order given., Spread on bread or toast points open style., Serve.
Easy Grilled Tri Tip
Category: everyday-cooking
By Erika

A great way to quickly grill large cuts of tri-tip beef. You can even make it on a busy weeknight! I've also made this for BBQ parties. It's better than buying a bunch of steaks!

Ingredients:
¼ cup soy sauce
¼ cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices

Directions:
In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 491.4
Fat: 25.4 g
Saturated fat: 7.8 g
Carbohydrates: 0.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 61.3 g
Cholesterol: 210.9 mg
Sodium: 530.7 mg
Barbecue in the Burgers


Ingredients:
ground beef, scallion, lemon, zest of, tomato paste, garlic cloves, brown sugar, soy sauce, chili powder, Dijon mustard, black pepper, kosher salt

Directions:
Add all ingredients, except salt, to a large bowl.
Combine ingredients by lightly folding with fingers.
Shape into 6-8 patties, sprinkle both sides with salt and grill or pan fry until juices run clear when pierced with a fork.
Lisa's Favorite Carne Asada Marinade
Category: side-dish
By Lisa Arlotti

I've tried many marinade recipes for carne asada, and this is our family favorite!

Ingredients:
¾ cup orange juice
½ cup lemon juice
⅓ cup lime juice
4 cloves garlic, minced
½ cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
½ cup olive oil
3 pounds flank steak

Directions:
Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined.  Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch.  After pounding, poke steak all over with a fork.  Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade.  Remove meat from heat and slice across the grain. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 day
Yields: 1 1/2 cups marinade

Calories: 206.7
Fat: 14 g
Saturated fat: 3.2 g
Carbohydrates: 5.7 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 15 g
Cholesterol: 25.3 mg
Sodium: 640.4 mg
Breakfast Bulgur With Pears


Ingredients:
pear, water, bulgur, ground nutmeg, cinnamon, salt, low-fat vanilla yogurt

Directions:
Place the bulgur, pear nectar, 1 cup of water, bulgur,  cinnamon nutmeg and salt into a medium saucepan and bring to a boil.
Add the diced pears, mix, and cover pan. Reduce heat to a very low flame and simmer until liquid is absorbed and bulgur is tender, about 12-15 minutes.
Spoon into 4 bowls and top each with 2 tablespoons vanilla yogurt.
Cherry Cordial Kiss Cookies


Ingredients:
butter, powdered sugar, salt, maraschino cherry juice, all-purpose flour, maraschino cherry, granulated sugar

Directions:
Preheat oven to 325 degrees.  In a mixing bowl beat butter for 30 seconds on med-high speed.  Add powdered sugar and salt beating until combined (scrape sides of bowl]. Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart.  Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick.  Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.
Filled Cupcakes with Cocoa Frosting
Category: desserts
By Laurie H.

These filled cupcakes are delicious and easy to make.

Ingredients:
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup mayonnaise
1 cup white sugar
¾ cup milk
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
1 pinch salt
½ cup milk
¼ cup shortening
2 tablespoons shortening
¾ cup confectioners' sugar
1 teaspoon vanilla extract
¼ cup unsalted butter
2 ½ tablespoons milk
2 tablespoons unsweetened cocoa powder
2 cups confectioners' sugar
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Sift flour, cocoa powder, baking soda, and salt for cupcakes together into a medium bowl. Combine mayonnaise, sugar, milk, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Slowly add flour mixture and beat at medium speed for 2 minutes. Divide batter evenly amongst the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, 25 to 28 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes. While the cupcakes are baking, stir together flour and salt for the filling in a small saucepan. Gradually whisk in milk. Cook and stir over medium heat until thick and pudding-like, 5 to 10 minutes. Remove from the heat, cover, and refrigerate until cold, about 30 minutes. Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip. Push the pastry tip into the top of a cupcake about 1 inch deep. Squeeze filling to fill cupcake, stopping before it starts to leak outside of the hole. Repeat to fill remaining cupcakes. Combine butter, milk, and cocoa powder for the frosting in a saucepan and bring to a boil over medium heat. Remove from the heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well. Frost cupcakes with warm frosting.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 12 cupcakes

Calories: 495.9
Fat: 26 g
Saturated fat: 6.8 g
Carbohydrates: 64 g
Sugars: 45.4 g
Dietary fiber: 1.5 g
Protein: 3.9 g
Cholesterol: 19.4 mg
Sodium: 384.9 mg
Eggplant (Aubergine) Antipasto


Ingredients:
eggplants, crushed tomatoes, green pepper, tuna in water, onion, green beans, garlic cloves, clove, cinnamon, sugar, salt

Directions:
Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
Reduce heat and simmer for 15-20 minutes, stirring often.
Pour into freezer containers or canning jars leaving an inch headspace.
Cool completely, label, and freeze.
Defrost overnight before serving.
Serve this on your favourite crackers or on toasted french bread slices.
Makes a great gift!
Coconut Custard Pie I
Category: desserts
By Lesley

Coconut custard - best tasting pie ever!

Ingredients:
½ cup butter
1 ½ cups white sugar
2 tablespoons all-purpose flour
2  eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat together butter or margarine, sugar, and eggs with an electric  mixer on low speed.   Blend in flour.  Mix in 1/2 cup of milk at a time.  Add 1 cup coconut and vanilla, and mix well. Pour filling into unbaked pie shell.  Sprinkle top with additional coconut before baking, just enough to lightly cover the top.  Bake for 40 to 50 minutes, or until set.

Yields: 1 pie

Calories: 447.2
Fat: 23.6 g
Saturated fat: 12.5 g
Carbohydrates: 55.9 g
Sugars: 42.7 g
Dietary fiber: 1.9 g
Protein: 4.6 g
Cholesterol: 79.4 mg
Sodium: 256.7 mg
Rajma (Indian Red Kidney Bean Curry)


Ingredients:
red kidney beans, canola oil, cumin, garlic, gingerroot, tomato sauce, onion, rajma, salt, chili powder, onion

Directions:
In a medium pot, heat oil. When hot, add cumin.
Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
Add onions and stir until onion turns clear and add the tomato sauce.
Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
You adjust the spices accordingly, while tasting along.
Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!
German  Macaroni  Salad


Ingredients:
elbow macaroni, pickle, celery, onion, mayonnaise, chili sauce, tomatoes

Directions:
mix macaroni ,liverwurst,pickles ,celery,onions, together toss., mix mayo and chili sauce pour over toss., plate., garnish  with tomato wedges.
Crunchy Chicken Egg Rolls With Tangy Dipping Sauce #A1


Ingredients:
olive oil, boneless skinless chicken thighs, black pepper, kosher salt, Chinese five spice powder, brown sugar, hoisin sauce, fresh cilantro, green onions, walnuts, frozen puff pastry, egg

Directions:
Heat oven to 400 degrees.
Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
Unfold the pastry sheets on a lightly floured surface.  Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square.  Fold 2 sides over the filling and roll up like an egg roll.  Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
Garnish with a few sprigs of cilantro and serve immediately with the sauce.
NOTES.
Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.
Nutella Chocolate Caramel Sauce


Ingredients:
sugar, water, corn syrup, cocoa powder, butter, salt

Directions:
Combine the Sugar, Water and Corn Syrup (or Glucose] in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
Make a slurry (i.e. a paste] with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius].
Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.
Mustard Chicken Salad


Ingredients:
olive oil, broccoli florets, mayonnaise, dry white wine, Dijon mustard, cherry tomatoes, grape tomatoes

Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
For the dressing, whisk together the mayonnaise, wine, mustards, and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Season with salt to taste. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Cream of Sherry Pheasant or Partridge


Ingredients:
pheasant, button mushroom, onion, butter, cream sherry, heavy whipping cream, chicken broth, eggs, flour, seasoning salt, dried rosemary, orzo pasta, pasta, pine nuts

Directions:
1.  Quarter pheasant using a heavy knife:  cut through back just ahead of the thighs.  Split thighs along one side of the backbone.  Carefully cut back from the wings and breast and discard.  Find the keelbone at the center of the breast.  Place knife flush along one side of the keelbone and spit breast lengthwise.  For partridge, follow same procedure, but use two birds and leave breasts whole.
2.  Dredge poultry pieces in dry mix, then the wet bath, then dry mix again.  Place breaded pieces on a large plate.
3.  Heat 3 tbsp butter in a large skillet (preferably cast iron], over medium heat.  When butter bubbles, add poultry pieces.  Cook bone side up for 5 minutes, covering pan with a tight lid (glass is best].  Avoid searing breading.  Add mushrooms and onion, rotate poultry with tongs, and continue to brown the bone side for 5 min, covered.  Add sherry, return lid.
4.  Reduce heat to simmer for 25-30 minutes, covered.  Deeply prick a thick piece of meat to test doneness.  If juice runs clear, it is done.  During this time, add chicken broth sparingly if neccessary to keep bottom of pan from drying out.  By the end of the 25 minutes, liquid should be almost completely dissipated.
5.  While poultry is simmering, cook pasta according to package directions.  Drain and toss with pine nuts and a pat of butter.
6.  Remove cover, stirring cream gently into pan.  Allow to re-heat slowly, removing from heat when cream is hot.  Serve over pasta.
7. Remember, watch out for shot in your meat!
Brussels Sprouts With Dijon Sauce


Ingredients:
mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, frozen Brussels sprouts, butter, margarine, pecans

Directions:
Combine mayonnaise, sour cream, mustard, garlic salt, Worcestershire sauce, and hot sauce in a small pan.
Cook on low heat, stirring often.
Cook the brussels sprouts according to package directions and be sure to drain.
Combine brussels sprouts, melted butter, and pecans, tossing to coat.
Serve with the warmed sauce.
Spiced Beef, Chickpeas and Spinach


Ingredients:
olive oil, spinach, yellow onion, chickpeas, plum tomatoes, ground beef, cumin, black pepper, garlic cloves

Directions:
Preheat the oven to 350°F.
Put the oil in a medium saucepan over medium heat. Add the onion and cook until it starts to be translucent.
Add the ground beef, cumin, coriander and pepper.  Stir, and cook until the beef is cooked.
Remove the pan from the heat, and put the beef in an 2-quart casserole dish, keeping a few tablespoons of the beef liquid in the pan.
Turn the heat to medium-high and add the spinach and garlic and cook, stirring often. until it the spinach has wilted.
Remove from the heat and stir in the chickpeas, Keeping as much of the liquid as you can in the pan, add this to the casserole dish with the meat, patting it in a layer.
Put the tomatoes in the pan and cook over medium-high heat until the tomatoes start to break down, around 3 - 4 minutes.  Spread the tomatoes on top of the spinach layer in the casserole dish.
Put the dish in the center of the oven and bake until it’s bubbly, about 30 minutes.
Baked Peanut Butter Banana Split (Light)


Ingredients:
peanut butter, banana, sugar-free vanilla ice cream

Directions:
Preheat oven to 450 degrees F.
Make a deep lengthwise slit in the unpeeled banana, without cutting all the way through. Use your fingers to make an opening where you cut, filling the banana with peanut butter.
Wrap in foil, sealing the top to form a sort of “boat”. Bake for 10-15 minutes.
Carefully open the foil. Use a knife to cut one of the ends of the peel off. Lift whole banana out in one piece (you will probably need two utensils for this], and place in a serving bowl.
Scoop ice creams next to the banana and top all three with syrups and whipped cream. Serve immediately.
Vermont Turkey Loaf


Ingredients:
onion, fresh mushrooms, carrot, salt, pepper, lean ground turkey, maple syrup, Dijon mustard

Directions:
In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender.
Remove from heat and cool slightly.
In a large bowl, combine the vegetables, bread crumbs, salt and pepper.
Crumble turkey over mixture and mix well.
Pat into a greased 9x5 inch loaf pan.
Bake, uncovered, at 375 for 35 minutes.
Combine syrup and mustard; pour half over the turkey loaf.
Bake 5-10 minutes longer or until a meat thermometer reads 165 and juices run clear.
Serve with remaining syrup mixture.