xiaoxl/recipe_data huggingface dataset:
Chocolate Espresso Sorbet


Ingredients:
water, sugar, instant espresso powder, vanilla

Directions:
In a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil.
Stir in espresso powder and vanilla.
Chill and then transfer to ice cream maker and process according to manufacturer's directions.
Transfer sorbet to a container and freeze until firm.
This can be made up to 3 days ahead.
Egg Mcmuffin Light


Ingredients:
English muffin, fat-free cheddar cheese, butter, Egg Beaters egg substitute, water, salt, pepper

Directions:
Toast English muffin.
Heat pan over medium high heat and coat with cooking spray. Mix water, egg, salt and pepper in a bowl and pour into pan. Cook until egg is cooked.
Spread 1/2 Tbsp, butter spread on each half of English muffin. Top one half with egg and cheese and top with the other half. Wait a few seconds for cheese to begin to melt.
Eat!
Mushrooms Florentine


Ingredients:
fresh mushrooms, frozen chopped spinach, onion, butter, salt, seasoning salt, sharp cheddar cheese

Directions:
REmove stems from mushrooms., Saute stem pieces and caps in oil until browned and set aside., Place spinach in bottom and sides of a shallow 10 inch baking dish., Sprinkle onion, melted butter, salt, garlic salt and seasoned salt on spinach., Sprinkle 1/2 cup cheddar cheese on spinach., Place mushrooms on cheese., Season with garlic salt and sprinkle with remaining 1/2 cup cheese., Bake, uncovered, at 350*F for 20 minutes.
Polish Nalesniki
Category: breakfast-and-brunch
By danilynn1978

Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked, pan-fried, or dipped in beaten egg and bread crumbs and fried. Serve with fruit sauce, like a fresh blueberry sauce, if desired.

Ingredients:
2 cups ricotta cheese
3 ounces cream cheese, softened
1  egg yolk
2 tablespoons butter, melted
1 tablespoon white sugar
1 teaspoon vanilla extract
½ teaspoon salt
12  crepes
1 tablespoon butter, divided

Directions:
Process ricotta cheese and cream cheese in a food processor until smooth and creamy; add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy. Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling. Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side; repeat with remaining butter and crepes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 filled crepes

Calories: 289.9
Fat: 17.1 g
Saturated fat: 6.7 g
Carbohydrates: 23.7 g
Sugars: 6.2 g
Dietary fiber: 0.6 g
Protein: 9.7 g
Cholesterol: 193.9 mg
Sodium: 215.8 mg
Strawberry Napoleons


Ingredients:
sugar, cornstarch, milk, salted butter, vanilla extract, heavy whipping cream, powdered sugar, puff pastry sheets, fresh strawberries, powdered sugar, corn syrup, unsalted butter, vanilla extract, milk, heavy whipping cream, powdered sugar, vanilla extract, powdered sugar

Directions:
To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t scramble the egg yolks.
6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top]. Refrigerate until cool and ready to use.
8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
9. Place on a baking sheet and bake for about 13 minutes.
10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
12. Gently fold the whipped cream into the pastry cream.
13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.
16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.
Hunter's Stew


Ingredients:
potatoes, carrots, onions, whole mushrooms, cabbage

Directions:
Brown the roast on all sides and place in a large Dutch oven or roasting pan with a lid.
Pile the vegetables on top of the roast and pour the dressing and soup over all.
Season with salt and pepper, cover, and bake for 2 to 2 1/2 hours.
Copycat Taco Bell Taco Sauce


Ingredients:
tomato paste, chili powder, soy sauce, Tabasco sauce, black pepper, dark molasses, dry mustard, ketchup, water, cumin

Directions:
In a large saucepan, over low heat, combine all ingredients., Whisk together well., When heated, it's ready to serve-- makes enough sauce to cover 18 to 20 tacos., Unused sauce freezes well.
Hearty Italian Sausage and Bean Soup
Category: uncategorized
By Survivor2015

Easy, delicious, hearty Italian soup.

Ingredients:
1 pound bulk Italian sausage
½ cup chopped onion
1 clove garlic, minced, or more to taste
10 cups beef broth
3 (15 ounce) cans black beans, rinsed and drained
2 (15.5 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 ½ tablespoons minced fresh basil
1 ½ teaspoons chopped fresh oregano
2 tablespoons shredded Parmesan cheese, or more to taste

Directions:
Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes. Sprinkle each serving with Parmesan cheese.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 336.2
Fat: 12 g
Saturated fat: 4.4 g
Carbohydrates: 33.4 g
Sugars: 2.9 g
Dietary fiber: 10.3 g
Protein: 22.6 g
Cholesterol: 23.2 mg
Sodium: 2295.1 mg
Pig Sandwich Like Hard Rock Cafe


Ingredients:
onion rings, hot water, apple cider vinegar, Tabasco sauce, sugar, sugar, white vinegar, water, green cabbage, Heinz ketchup, apple cider vinegar, salt, sugar, Worcestershire sauce, coarse black pepper, chili powder

Directions:
Pulled Pork:
In a large bowl, combine vinegar, Tabasco sauce and sugar with hot water. Stir till sugar is dissolved.
Pour marinade over pork, cover and refrigerate for at least 12 hours.
Preheat oven to 450°F Remove pork from marinade and place in a baking pan. Cook in the oven until well browned.
Remove pork from oven. Pour some marinade over pork, lower temperature to 300°F, cover with foil.
Return pork to oven and slow-roast for an additional two hours or until meat pulls away easily from the bone.
Coleslaw:
In a large bowl, mix sugar, vinegar and water with a wire whisk. Stir until the sugar is dissolved.
Add shredded cabbage and mix well. Cover and refrigerate.
Sauce:
Place all ingredients except the vegetable oil in a saucepan. Bring to a boil, stirring occasionally.
When mixture has reached boiling stage, stir in vegetable oil till incorporated. Allow to simmer for 20 minutes, stirring occasionally.
Remove from heat. Pour into proper storage container, and cool in an ice bath to 40°F
Cover and refrigerate.
Assembly:
Toast hamburger buns.
Place the bottom of the toasted bun on the serving plate.
Place a level scoop of pork on the bottom of the toasted bun.
Place coleslaw on top of the meat, then ladle sauce over the slaw and meat.
Serve the sandwich open-faced with the top part of the bun on the side.
Serve immediately with a side of onion rings and beans.
Simmered Round Steak


Ingredients:
onion, sugar, salt, Worcestershire sauce, prepared mustard, tomato sauce, water

Directions:
Trim fat from steak and cut meat into serving pieces.
In large frying pan, brown meat in hot oil.
Drain off oil.
Add remaining ingredients; stir to combine.
Simmer; covered, 1-1 3/4 hour or until meat is very tender.
You can also put meat and sauce in a 13" by 9" pan, cover with foil, and bake in 350 degree oven for 1 3/4-2 hours .
Beefy Layered Burrito Casserole


Ingredients:
lean ground beef, cooked rice, burrito-size flour tortillas, salsa, black beans, corn, cheddar cheese, cilantro

Directions:
Preheat oven to 350.
In a large skillet, brown ground beef with onion; drain.  Return beef & onions to hot skillet off of heat and stir in rice, undiluted soup and taco seasoning.  Mix together well.
Lightly spray a lasagna pan/ 13" x 9" pan with nonstick cooking spray.
Line bottom of pan with 4 of the tortillas.
Evenly cover tortillas with half of the meat/rice mixture, then 1/2 of the salsa, then sprinkle with half of the corn, half of the black beans and 1 cup of cheese.
Cover again with 4 more of the tortillas and repeat these layers again.
Finally, top with the last 4 remaining tortillas.  Pour entire can of enchilada sauce over top.  Sprinkle with remaining 2 cups cheese and cilantro.
Bake at 350 for about 25 minutes.
Serve with a dallop of sour cream, if desired.
Asian Beef & Vegetable Casserole


Ingredients:
plain flour, beef steaks, olive oil, yellow onions, carrots, star anise, fresh ginger, lemongrass, brandy, tomato paste, green beans, fresh coriander leaves, steamed rice

Directions:
Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
Heat half the oil in a 4L (16-cup] capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
Add the beans to the beef mixture and stir to combine.
Top the beef mixture with coriander and serve with steamed rice.
FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions]; reheat and continue from step 7.
Chocolate Caramel Cheesecake Bites


Ingredients:
butter, milk, pecans, cream cheese, sugar, egg, vanilla, sour cream, shortening

Directions:
Heat oven to 350. Line 8 inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.
Combine caramels and half & half in medium microwave-safe bowl. Microwave on high 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
Combine cream cheese and sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.
Bake for 35 to 40 minutes or until just set 2 inches from edges of pan. Cool on wire rack for 1 hour. Loosely cover; refrigerate at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.
Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in 1 quart saucepan. Cook over low heat, stirring constantly, until smooth. Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drop back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.
Fat-free Garlic Smashed Potatoes


Ingredients:
fat-free chicken broth, garlic, nonfat sour cream, skim milk, dill, green onions

Directions:
Heat chicken broth and creole seasoning on high setting until it reaches a rolling boil.
Add cubed potatoes, stirring to cover them evenly.  Simmer on medium-high heat 20 to 30 minutes, or until tender and easily mashed. Remove from heat.
Smash with a potato masher or fork until desired consistency.
Stir in remaining ingredients until well blended.
Easy Venison Stew
Category: soups-stews-and-chili
By Sherri

This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 cloves minced garlic
1 pound venison, cut into strips
1 (28 ounce) can diced tomatoes
1 (8 ounce) can sliced mushrooms, drained
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon dried tarragon
¼ teaspoon salt

Directions:
Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 249.3
Fat: 9.4 g
Saturated fat: 1.9 g
Carbohydrates: 12.6 g
Sugars: 7.1 g
Dietary fiber: 3.6 g
Protein: 26.2 g
Cholesterol: 85.5 mg
Sodium: 721 mg
Jan's Chicken Piccata


Ingredients:
skinless chicken breasts, flour, salt, pepper, unsalted butter, olive oil, shallots, tomatoes, chicken broth, capers, lemon, juice and zest of, lemon, artichoke hearts, parmesan cheese, fresh parsley, linguine

Directions:
Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness.
Mix together salt,pepper and flour.
Dredge chicken in flour mixture,shake off excess flour and set aside.
Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm.
In drippings, add shallots,cook til wilted.
Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes.
Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce.
Meanwhile, cook linguine til al dente.
At last minute, add parsley and serve over.
linguine,top with parmesan cheese.
Oven Baked Thai Style Fish Cakes


Ingredients:
mashed potatoes, fresh coriander leaves, red chile, fresh ginger, garlic clove, plain flour, egg

Directions:
Spray a baking tray with spray oil.
In a mixing bowl combine first 7 ingredients. Mix well.
Divide into 8 equal round cakes.
Coat with flour, then dip in egg and finally coat with the crumbs.
Place cakes on prepared tray; chill for 10 minutes.
Meanwhile preheat oven to 190c.
Spray cakes with oil and bake, turning once (spray again]. They will take about 30 minutes in total to cook.
Paella (Beef, Chicken and Chorizo)


Ingredients:
chicken tenderloins, red bell pepper, garlic, medium grain rice, red onion, saffron, turmeric, salt, pepper, olive oil

Directions:
Preheat oven to 400 degrees.
Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes]. Set aside and keep warm.
Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes]. Set aside and keep warm.
Using paella pan (enamel/cast iron/dutch] with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes].
Add rice, stock, turmeric, saffron and bring to a boil.
Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated].
Serve immediately.
Sriracha Honey Brussels Sprouts
Category: fruits-and-vegetables
By Bites of Flavor

Healthy and full of flavor, sriracha honey Brussels sprouts are crispy and coated with a delicious sweet and spicy sauce. Perfect side dish for any meal! Top with a drizzle of sriracha sauce if desired.

Ingredients:
nonfat cooking spray
1 pound Brussels sprouts, trimmed and cut in half
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon red pepper flakes
1 tablespoon honey
1 ½ teaspoons sriracha sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray. Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet. Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes. Mix honey and Sriracha sauce together in a small bowl until combined. Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 199.9
Fat: 7.9 g
Saturated fat: 1.1 g
Carbohydrates: 30.9 g
Sugars: 13.8 g
Dietary fiber: 9.5 g
Protein: 8 g
Sodium: 1188.3 mg
Very Healthy Near Instant Baked Apple With Creamy Nonfat Yogurt


Ingredients:
apple, cinnamon, ground cloves, nonfat yogurt, nonfat yogurt, artificial sweetener

Directions:
Wash and dry a large apple - any variety.
Cut in half.
Remove core and stalk section from each half.
Place in a microwaveable bowl.
Sprinkle apples liberally with cinnamon.
Sprinkle apples with ground cloves - cloves are very strong-flavoured so be careful not to go too heavy!
Spoon half a teaspoon or so of nonfat natural (plain] yogurt onto each half, mixing it across the surface of each half so the top area is well covered in the spicy yoghurt.
Cook in microwave on full power until apple is nicely soft for about 2 minutes (microwaves vary - maybe more or less depending on your machine].
Sprinkle half a large half-teaspoon of granulated sweetener over the baked apples.
Place a generous teaspoonful of nonfat Greek-Style (strained & stirred] natural (plain] yogurt onto each half.
Sprinkle a generous half teaspoonful of granulated sweetener directly onto each blob of Greek-style yogurt and mix it into it a bit with the back of the spoon.
SERVE.
NOTES:
I make my own batches of natural non-fat yoghurt (here in the UK, natural yoghurt = USA plain yogurt].  Sometimes I strain and stir part of a batch so I have a choice between normal thickness yoghurt and what we in the UK call "Greek-style" which is strained and stirred extra-thick, for different uses.  I suggest two types here because the runnier sort smoothes over things more easily when appropriate.  If you only keep one type then use whatever you have - it will be just fine :].
Here's a handy tip for fresh ground clove --   I keep two sets of grinders/mills in use.  In one mill I grind my peppercorns, another one I use for Fenugreek (mehti], in another I grind all-spice and lastly I grind whole cloves in the remaining one.  I'm sure there are other spices that would work just as well in spare/extra mills but that does me for now!  (I don't use salt, ever.  I slum it and use Lo-Salt in small quantities if I absolutely must!].
Mayocoba Beans Soup


Ingredients:
bay leaves, carrots, celery, yellow bell peppers, fresh garlic cloves, fine sea salt, black pepper, fresh thyme, fresh sage, oregano, savory, cilantro, ham shank, roma tomatoes

Directions:
In  a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease.
Add 1-teaspoon Spanish Paprika, onions, carrots, celery and peppers. Season with 1-teaspoon salt 1-teaspoon pepper. Saute vegetables until tender 3-4 minutes. Add garlic, fresh herbs and saute 1-2 minutes. Add remaining Spanish Paprika and stir vegetables to combine.
Add La Rioja Alta wine and reduce by half.
Add ham stock, ham shanks, Mayocoba beans, red potatoes and 1/2 cup cilantro. Bring to a full boil and reduce to s simmer for 1 1/2-hours or until beans are cooked. 30-minutes before beans are cooked add diced Black Forest Ham.
Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup.
Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls.
Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.
Chocolate Twinkies With Homemade Filling


Ingredients:
eggs, milk, instant chocolate pudding mix, unbleached all-purpose flour, milk, vanilla, salted butter, shortening, granulated sugar, salt

Directions:
Cake:
Mix cake mix, eggs, milk and pudding together.
Fill the canoe wells and bake according to the cupcake directions on the cake mix box.
Remove pan from oven and let cool for 5 minute.
Using flexible spatula, gently remove each cake and cool flat side down on rack until completely cool.
In meantime, prepar snack cake filling.
Filling:
In small saucepan cook flour and milk over medium heat until paste forms.
Stir constantly and do not allow mixture to brown.
Remove from heat and cool for 1 minute.
Add vanilla and stir until smooth.
Press a piece of plastic wrap down on surface of the paste to avoid forming a skin and set aside to cool completely.
In bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
To fill snack cakes:
Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
Gently insert tube into underside of cake, about halfway through the cake.
Using gentle pressure, squeeze a small amount of filling into cake.
You'll feel the cake expand under your fingers.
Do not overfill, or the cake will burst.
Repeat for a total of 3 times (different areas] per cake.
Store cakes well covered at room temperature.
Fresh Grape Chutney


Ingredients:
red seedless grapes, butter, red onion, fresh rosemary, dried oregano

Directions:
Place the grapes in a food processor. Process with 3 or 4 on and off turns, until coarsely chopped. Set aside.
In a large skillet, melt butter; add onion and cook until just tender, about 5 minutes. Add rosemary and oregano. Cook for 1 minute. Add chopped grapes and vinegar; cook 1-2 minutes more until heated through. Transfer to a serving bowl. Serve using a slotted spoon. Enjoy!
Makes 24 (2 tbls.] servings.