xiaoxl/recipe_data huggingface dataset:
Authentic Jamaican Jerk Sauce


Ingredients:
pimiento, brown sugar, garlic cloves, scotch bonnet peppers, thyme leaves, scallion, cinnamon, nutmeg, soy sauce

Directions:
Put content in a food processor or blender and liquify.
Pour sauce in a jar and keep refrigerated.
The sauce will keep forever if kept refrigerated.
To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
Marinate meat at least 2 hours.
Easy Lemon Meringue Ice Cream


Ingredients:
custard, lemons

Directions:
In a bowl mix the custard with the single cream.
whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
Fold this into the custard mixture.
Pour into the icecream machine with the motor running and churn according to the manufacturer.
When ready fold in the meringues gently and spoon into a container and freeze.
Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.
Macaroni and Cheese With Veggies


Ingredients:
elbow macaroni, dry mustard, cauliflower, milk, sharp cheddar cheese, carrot, butter, all-purpose flour

Directions:
Bring a large pot of salted water to a boil. Add the macaroni and boil.
About 3 minutes before the macaroni is done according to the cooking time on the package, add the cauliflower.
About 1 minute before the macaroni is done, add the carrots. Continue boiling until the macaroni is al dente. Drain well. Transfer to a lightly greased casserole dish.
To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the Cheddar until melted.
Stir the sauce into the macaroni and vegetables. Season with salt and ppper.
Bake for 30 minutes in preheated 350 degree oven until bubbly and browned. Serve hot.
Filet of Sole on Barley and Veg With Grainy Mustard Sauce


Ingredients:
butter, barley, olive oil, onion, carrot, zucchini, celery, garlic clove, fresh chives, shallot, capers, butter, sole fillets, olive oil

Directions:
For the barley and brunoise vegetables:
In a medium saucepan, toast the barley in butter on medium heat, for about 5 minutes until it begins to brown. Add the stock, reduce the heat to low. Cover and cook for about 30 minutes or until barley is tender and liquid is absorbed. Season with salt and pepper. Keep warm.
In a pan, saute the onion, carrot, red pepper, zucchini, celery, garlic, and chives in olive oil and butter for about 10 minutes, until golden brown. Combine the vegetables with the barley. Season with salt and pepper. Keep aside.
For the mustard sauce:
Add olive oil and saute the shallots for 1 minute. Add the capers, stock, and mustard. Continue cooking for 10 to 15 minutes, until reduced by 1/2. Add the butter and whisk until fully incorporated. Season with salt and pepper. Keep warm.
For the sole filets:
Preheat the oven to 350 degrees F.
Put the sole fillets on a baking tray covered with parchment paper. Season with salt and pepper and a drizzle of olive oil. Cook in the oven for 5 minutes.
When ready to serve, plate the barley with the sole filets, garnish with the sauce and chive.
Mustard/parm Fried Chicken Breasts


Ingredients:
boneless skinless chicken breasts, salt, black pepper, egg, prepared mustard, parmesan cheese, canola oil, green pepper, fresh parsley

Directions:
Clean and wipe chicken breasts with damp paper towel.
Sprinkle with salt and black pepper.
In a bowl or pie plate, beat together the egg and mustard.
Using a separate bowl mix together the breadcrumbs and parmesan cheese, mixing well.
Dip each chicken breast into egg/mustard mixture, then roll in breadcrumb/cheese mixture and set on wax paper for approximately 10 minute to let coating set.
Saute chicken in heated oil for 15-20 minutes or until tender.
Arrange on plate, sprinkle with green pepper slices and garnish with parsley.
Tip: Do not crowd pan when sauteing or it will steam the chicken instead of browning it.
Enjoy!
German Plum Rolls (Zwetschgenschnecken)
Category: bread
By Ingrid

In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual 'tarts.' I call them 'rolls' due to their appearance.  They are very delicious on a Sunday fall afternoon with a hot cup of tea! They're best when still warm and served with whipped cream!

Ingredients:
1 cup chopped almonds
1 ⅓ cups cream cheese
½ cup milk
½ cup vegetable oil
1 pinch salt
⅝ cup white sugar
1 teaspoon ground cinnamon
4 cups all-purpose flour
¼ cup baking powder
⅞ cup plum butter
1 ¾ pounds plums, pitted and diced
2 tablespoons butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan. Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool. Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls. Bake in preheated oven until golden brown, 40 to 55 minutes.

Prep time: 40 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 499
Fat: 24.9 g
Saturated fat: 8.8 g
Carbohydrates: 62.7 g
Sugars: 25.3 g
Dietary fiber: 3.4 g
Protein: 8.8 g
Cholesterol: 34.3 mg
Sodium: 585.7 mg
Creamy Turkey Enchiladas


Ingredients:
corn tortillas, turkey, green onion, sour cream, green chilies

Directions:
In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside.
Dice 2 cups of turkey into small pieces. Set aside.
In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside.
In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside.
ASSEMBLING AND COOKING:
Preheat oven to 350 degrees F.
In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish.
Fill each tortilla (one at a time] with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6.
Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese.
Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional].
Cook's Notes:
”Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional]”.
Paella II
Category: world-cuisine
By Dell

A tasty seafood dish you must try!

Ingredients:
20  mussels, cleaned and debearded
10 large shrimp
2 large squid, cleaned and sliced into rings
2 tablespoons olive oil
2 pounds boneless, skinless chicken pieces cut into chunks
3 cloves garlic, chopped
1  red bell pepper, sliced
2  tomatoes, cubed
3 cups long-grain white rice
1 pinch saffron
1 teaspoon paprika
1 cup green peas

Directions:
In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid. Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside. Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften. Bring the fish stock and  3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender. Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 366.6
Fat: 6.2 g
Saturated fat: 1.3 g
Carbohydrates: 52 g
Sugars: 1.4 g
Dietary fiber: 2 g
Protein: 23.3 g
Cholesterol: 72.4 mg
Sodium: 84 mg
Tonkatsu - Asian-Style Pork Chop
Category: world-cuisine
By SHIN98

This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.

Ingredients:
2  eggs
1 teaspoon milk
½ teaspoon minced garlic
salt to taste
½ teaspoon pepper
1 cup vegetable oil for frying
8  thin cut boneless pork chops
1 ½ cups panko crumbs

Directions:
In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl. Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time. When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 8 servings

Calories: 276.1
Fat: 13.1 g
Saturated fat: 3.8 g
Carbohydrates: 14.3 g
Sugars: 0.1 g
Protein: 28.4 g
Cholesterol: 108.8 mg
Sodium: 199 mg
French Honey Bread Abm


Ingredients:
water, honey, olive oil, salt, sugar, bread flour

Directions:
Add ingredients to bread machine., Bake.
Sancocho Beef Stew


Ingredients:
beef stew meat, boneless pork roast, onion, garlic cloves, water, chorizo sausage, Italian sausage, plantain, green pepper, green beans, whole kernel corn, tomatoes, chili powder, ground coriander, salt

Directions:
In a Dutch oven, brown the beef, half at a time, in hot oil; remove frm the pan, reserving the drippings.
To the drippings, add the onion and garlic; cook until tender but do not brown. Return the meat to the pan.  Add 4 cups of water.  Bring to a boil; reduce heat.  Cover and simmer for 1 hour.
Stir in the chorizo or Italian sausage, squash, yam, plantain, green pepper, green beans, undrained corn, undrained tomatoes, chili powder, coriander, and 1 tsp salt. Cover and simmer for 15 to 20 minutes or until the meat and vegetables are tender.  Skim off the fat.
Hot Spiced Cider


Ingredients:
cider, water, whole cloves, cinnamon sticks, brown sugar

Directions:
Mix all ingredients and simmer 15 minutes., Remove spices., Serve warm or hot.
Italian Meatballs


Ingredients:
lean ground beef, eggs, milk, parmesan cheese, fresh parsley, garlic, nutmeg, pine nuts

Directions:
Combine all your ingredients in a large steel bowl, preferably cold to begin.
Mix all ingredients thoroughly.
Let stand for 1/2 hour, to blend the ingredients-- I loosely put a wax paper over the top and put the meat back in the fridge.
Shape into medium size meatballs about 2 1/2" or so.
You can fry them at this point if you like-- but I like them beautifully round so I put them in the oven for 1/2 hour at 350* When using them in your own sauce for spaghetti, gentely cook them on meium-low for 1 hour so they absorb the flavors of the sauce or any other food you are cooking them with.
If you are freezing them: After baking, let them cool.
Place in Zip-loc bags and store in freezer until ready for use.
You can quadruple this recipe and make as many as you wish.
it is fast and easy.
This recipe makes approx.
96 meatballs.
Deb's Passover Brownies
Category: desserts
By Deb

Very chocolaty and fudgy brownies for Passover- they do not taste like they should be kosher for the holiday, but they are!!!

Ingredients:
4 (1 ounce) squares unsweetened baking chocolate
1 cup butter
4  eggs
2  egg whites
2 cups white sugar
¼ cup strong brewed coffee
2 teaspoons kosher for Passover vanilla flavoring
1 cup potato starch
2 tablespoons potato starch
¼ cup matzo cake meal
2 tablespoons matzo cake meal
¼ cup unsweetened cocoa powder
½ teaspoon salt
6 ounces semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8-inch baking pans. Melt unsweetened chocolate and butter in the top of a double boiler over simmering water; stir to mix well. Beat the eggs and egg whites together in a mixing bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir the butter and chocolate mixture, sugar, coffee, and vanilla flavoring into the egg mixture, and beat well to combine. Mix together all of the potato starch, all of the matzo cake meal, cocoa powder, and salt in a bowl. Beat the dry ingredients into the chocolate mixture with electric mixer until fluffy and thoroughly combined. Gently fold the chocolate chips into the batter, and divide between the 2 prepared baking dishes. Bake in the preheated oven until a toothpick inserted into the center of a pan shows moist crumbs, 25 to 30 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 2 8x8-inch pans

Calories: 173
Fat: 9.9 g
Saturated fat: 6 g
Carbohydrates: 22 g
Sugars: 15.5 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 38.5 mg
Sodium: 91.4 mg
Smash Cake
Category: desserts
By Yoly

Smash cakes have become one of the latest raves for a toddler's birthday. The cake should be small enough for the child to sit behind it and have his/her picture taken while they "smash" and "devour" the cake.

Ingredients:
1 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup butter, softened
2  eggs, at room temperature
2 teaspoons vanilla extract
¾ cup milk
1 (16 ounce) container vanilla frosting (such as Pillsbury®)
1 tablespoon multicolored candy sprinkles, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan. Mix cake flour, baking powder, and salt in a bowl. Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans. Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour. Line a baking sheet with parchment paper and pour sprinkles on top. Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 55 mins
Yields: 1 small 2-layer cake

Calories: 1136
Fat: 45.4 g
Saturated fat: 19.2 g
Carbohydrates: 173.4 g
Sugars: 125.6 g
Dietary fiber: 0.9 g
Protein: 9 g
Cholesterol: 146.5 mg
Sodium: 955.3 mg
Limeade


Ingredients:
lime juice, water, white sugar, water

Directions:
Simple syrup:
Combine the sugar and water in a saucepan, and heat until it barely begins to boil.
Remove from heat and cool.
Limeade:
Combine one cup of syrup and one cup of lime juice in a pitcher.
Add enough water to make up a half gallon.
Serve over ice.
Green Bean Mushroom Pie


Ingredients:
bacon, fresh mushrooms, garlic, olive oil, butter, margarine, yellow onions, fresh green beans, fresh thyme, dried thyme, ground cumin, green onion, salt, pepper, cream cheese, 2% low-fat milk, egg, half-and-half

Directions:
In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
Reduce to medium heat, add the sliced mushrooms, garlic, olive oil, and 1 tablespoon butter and sauté until the mushrooms are tender (careful not to burn the garlic]; remove from pan and set aside.
Add the remaining butter into the skillet and sauté the yellow onions and green beans for 18 to 20 minutes or until the beans are crisp-tender (careful not to overcook].
Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk and mushrooms and cook until the cheese is melted.
Remove from the heat and set aside.
Spray a deep-dish 9-inch pie plate with cooking spray, dust it with about 1 teaspoon of flour, and then line it with one of the pie crusts.
Pour the green bean mixture into the bottom crust, evening it across the top.
Cut the remaining crust into 10 to 12 strips.
Make a lattice crust: begin with the shortest strips and lay one strip across the pie vertically near the left edge, then lay another short strip horizontally near the top edge; continue, laying strips alternately vertically and horizontally, until you have a lattice; trim, seal and flute the edge.
In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
Bake at 400° for 25 to 35 minutes or until golden brown.
Notes:  we made this for Thanksgiving again this year (2004] and I'm reminded how absolutely tasty it is!  We made some minor alterations:  1] prebaked the bottom crust because we're having to travel with the dish several hours before serving, 2] I used haricot verts instead of regular green beans, and decreased the cooking time on the beans, 3] added a bit of ground sage to the sauteed onions, and 4] instead of doing a lattice I took the top crust and cut decorative shapes into it before laying it over the top.  I took photos and have posted them, although they're not terribly good pics, they might give you an idea of what it looked like this year.  I hope you enjoy both the recipe and the pics!  :]
Meukow Vanilla Venus


Ingredients:
"cognac"

Directions:
In a shaker with ice, add Meukow VS Vanilla (Cognac], pineapple juice or puree, grenadine.  Shake until it's very cold.
Strain into a long drink glass.
Garnish with fruit.
Diane's Colcannon
Category: side-dish
By DianeF

While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!

Ingredients:
2 ½ pounds potatoes, peeled and cubed
4 slices bacon
½ small head cabbage, chopped
1 large onion, chopped
½ cup milk
salt and pepper to taste
¼ cup butter, melted

Directions:
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 250.1
Fat: 12.6 g
Saturated fat: 6 g
Carbohydrates: 29.8 g
Sugars: 4.4 g
Dietary fiber: 4.6 g
Protein: 5.8 g
Cholesterol: 26 mg
Sodium: 217.2 mg
Jamaican Chicken Stew


Ingredients:
long grain rice, olive oil, onion, garlic, boneless skinless chicken breast, curry powder, dried thyme, ground allspice, crushed red pepper flakes, black pepper, dry red wine, capers, black beans, diced tomatoes

Directions:
Prepare rice according to package directions, omitting salt and fat., While rice cooks, heat oil in a large nonstick skillet over medium-high heat., Add onion and garlic, saute 3 minutes or until tender., Combine chicken and spices in a bowl., Add chicken mixture to pan and saute 4 minutes., Stir in wine, capers, beans, and tomatoes., Cover, reduce heat, and simmer 10 minutes until tender., Serve over rice., One serving equals 1 1/2 cups stew and 3/4 cup rice.
Sticky Bun Monkey Bread


Ingredients:
butter, vanilla, brown sugar, cinnamon, pecans

Directions:
Whisk together the butter, vanilla and syrup and set aside.
Combine the brown sugar, orange peel, cinnamon and nuts in another bowl and mix well to coat the nuts.
Liberally spray a Bundt pan with non-stick cooking spray
Pour 1/2 of rhe syrup mixture in the pan and sprinkle 1/2 the brown sugar/nut mixture over it.
Arrange the biscuits around the pan in a circle, overlapping each other.
Top with remaining syrup mixture and sprinkle remaining brown sugar/nut mixture on top.
Bake at 375 for 20-25 minutes.
Allow to rest in pan for 1-2 minutes.
Invert onto a plate and pull off pieces to serve.
Bananas and Cream Cake


Ingredients:
flour, baking powder, baking soda, salt, nutmeg, eggs, light brown sugar, vanilla, banana, pecans, cream cheese, butter, icing sugar, vanilla

Directions:
Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease 2 8-in round baking pans, or 1 13x9-in baking pan.
FOR CAKE: In a small bowl, combine, flour, baking powder, baking soda, salt and nutmeg.
In a large bowl, beat eggs well, add brown sugar and beat until thick and light.
Stir in vanilla and bananas.
In a small bowl, whip cream.
Beat half of the flour mixture into the eggs.
Continue beating at low speed until blended.
Add whippd cream, and then remaining flour mixture.
Fold in pecans.
Divide batter between 2 round 8-in pans.
Bake for 35 mins, or until cake tests done.
Cool 10 mins, remove from pan; cool completely.
CREAM CHEESE ICING: Combine cream cheese and butter in a mixing bowl.
Beat until creamy.
Add icing sugar and beat until smooth.
Stir in vanilla.
Fill and frost cake.
Bramboracky (Czech Savory Potato Pancakes)
Category: side-dish
By Sonya M. Shafer

Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.

Ingredients:
4 large potatoes
3 cloves garlic, crushed
salt and black pepper to taste
1 pinch dried marjoram  (Optional)
2 teaspoons caraway seeds  (Optional)
2  eggs
1 tablespoon milk
3 tablespoons all-purpose flour
oil for frying

Directions:
Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 large pancakes

Calories: 526.6
Fat: 11.1 g
Saturated fat: 2.1 g
Carbohydrates: 94.3 g
Sugars: 4.4 g
Dietary fiber: 11.8 g
Protein: 15.1 g
Cholesterol: 109.5 mg
Sodium: 73.8 mg