xiaoxl/recipe_data huggingface dataset:
My Mom's Beef Stew


Ingredients:
olive oil, stewing beef, flour, water, onion, celery, carrots, potatoes, Worcestershire sauce, dry red wine, bay leaf, ground pepper

Directions:
Coat stewing beef in flour, I use a colander so that the excess easily goes through.
Heat a large pot, add oil and then beef and onion.
Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust].
Add water, Worcestershire sauce, or wine and spices (except salt and pepper].
Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
Simmer for approximately 2  hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
Stir occasionally through the cooking process so that it does not stick.
* this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
* dumpling are a perfect companion to this recipe.
Tilapia Italiano


Ingredients:
extra virgin olive oil, diced tomatoes, thyme, black olives, parsley, fresh basil, garlic cloves, fresh lemon juice, thyme, lemon slices

Directions:
Preheat oven to 400 degrees.
Lightly spray a shallow baking dish with cooking spray (olive or canola].
In a bowl, stir together oil, thyme, diced tomatoes, sliced olives, parsley, basil, chopped onions and lemon juice.
In the prepared baking dish, arrange the fillets skin side down and season with salt.
Spoon the tomato mixture over the fillets abundantly.
Bake,  uncovered, in the middle of the oven for about 15 or 20 minutes or until fish just flake.
Garnish fish with lemon slices and fresh Thyme .
Now comes the best part, sit down with your loved ones and enjoy !
Hope you will go wild for this dish as my family did.
You may want to serve this with risotto or tortellini .
Cheesecake


Ingredients:
butter, graham cracker crumbs, sugar, cream cheese, eggs, sour cream, sugar, flour, salt, vanilla

Directions:
Mix sugar, graham cracker crumbs, and butter press in the bottom of the 9x13" pan.
Mix cream cheese with a mixer on low until fluffy.
Whisk eggs and add to cream cheese.
Add the sour cream and blend.
Add sugar, vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth.
Pour mixture on to crust.
Place pan on the top rack and in the middle of a preheated oven at 275 degrees F and bake for 50 minutes and increase heat to 325 degrees F for 25 minutes.
Let cool and refrigerate.
Smothered Potatoes
Category: side-dish
By MSUNA

I usually make these with salmon patties and biscuits.  You can use it with almost anything.

Ingredients:
5  red potatoes, peeled and cubed
salt and pepper to taste
¾ cup all-purpose flour for coating
½ small onion, diced
2 tablespoons vegetable oil
3 tablespoons water

Directions:
Season potatoes with salt and pepper to taste.   Place flour in a shallow dish or bowl; coat potatoes with flour.  Add onion to potato/flour mixture and set aside. Heat oil in a medium skillet over medium-high heat.  When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning. When mixture has browned, reduce heat to low, add water and cover skillet.  Simmer for 20 minutes, or until tender.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 227.5
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 40.7 g
Sugars: 2.5 g
Dietary fiber: 3.1 g
Protein: 5 g
Sodium: 12.2 mg
Creamy Mushroom Soup


Ingredients:
dried morel, dried porcini mushrooms, boiling water, vegetable broth, butter, onion, garlic cloves, madeira wine, cognac, all-purpose flour, fresh parsley, heavy cream

Directions:
Place dried mushrooms in a medium bowl and pour in the boiling water. Let stand 15 minutes, or until mushrooms are softened. Remove mushrooms with a slotted spoon, chop and set aside. Pour the mushroom liquid through a fine sieve or cheesecloth into a bowl; discard solids and remaining sand. Reserve.
Melt butter in a medium saucepan over medium heat. Add the onion and garlic and cook until softened and translucent. Add the wild and reserved mushrooms, in two batches if necessary, and cook stirring occasionally until they have released their juices and most of the liquid has evaporated. Add the wine and cook scraping any browned bits from the bottom of the pan. Cook until all the liquid has evaporated. Sprinkle mixture with the flour and stir to coat.
Stir in the reserved mushroom liquid or vegetable broth and bring to a boil. Lower heat and cook for 30 minutes, stirring occasionally. Remove one cup of mushrooms and toss with parsley, set aside.
Puree the rest of the soup in small batches in the food processor or blender. Carefully! Retur to sauce pan and stir in cream and salt and pepper. Serve hot, garnished with the mushrooms and parsley.
Italian Pork Tenderloin


Ingredients:
olive oil, prosciutto, fresh parsley, sun-dried tomatoes packed in oil, onion, garlic cloves, chicken broth, heavy cream, salt, black pepper

Directions:
Heat the oil in a skillet over medium-high heat.
Saute the prosciutto, parsley, sun-dried tomatoes, onion and garlic 5 minutes, until onion is tender.
Mix the pork strips into the skillet and brown about 10 minutes, turning once.
Stir the broth and heavy cream into the skillet, and season with salt and pepper.
Bring to a boil.
Reduce heat to low, and simmer 20 minutes, stirring occasionally until pork reaches a minimum temperature of 160 degrees and sauce is thickened.
For thicker sauce, mix a little flour with a little water and stir into sauce.
Mom's Pizza Subs With Ham


Ingredients:
butter, margarine, garlic powder, deli ham, mozzarella cheese

Directions:
Preheat oven to 500 degrees F.
Mix melted butter and garlic powder.
Brush onto sub rolls.
Bake in preheated oven about 3-5 minutes, or until rolls are crispy around the edges.
Remove from oven.
Top bottom halves of rolls with equal amounts of ham, sauce and cheese, in that order.
Top with top halves of rolls and return to the oven.
Bake another 3-5 minutes, but watch very closely.
The cheese should melt, but don't burn the bread!
Thai Fish Cakes
Category: world-cuisine
By MEZZIE

An easy and tasty alternative for serving fish. The variations can be endless!

Ingredients:
1 pound boneless fish fillets, cubed
½ cup all-purpose flour
2 tablespoons oyster sauce
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
¼ cup chopped fresh cilantro
4  green onions, sliced
1  egg
all-purpose flour
oil for frying

Directions:
Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes. Shape mixture into patties, and dust with flour. Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 8 servings

Calories: 163.8
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 11.9 g
Sugars: 2.1 g
Dietary fiber: 0.7 g
Protein: 13 g
Cholesterol: 57.3 mg
Sodium: 155.4 mg
Greek Keftethes Covered in Tomato Sauce


Ingredients:
ground lamb, Spanish onion, oatmeal, eggs, mint leaves, parsley, oregano, ground cinnamon, ground ginger, cayenne pepper, tomatoes, garlic cloves, olive oil, paprika

Directions:
Place Tomatoes, 1/2 Spanish Onion, 2 tbsp Parsley, Garlic Cloves, Olive Oil, 1/4 tsp Paprika, and 1/4 tsp Cayenne in a large saucepan.
Add 10 oz water and simmer gently, uncovered, for 1 hour.
In a large mixing bowl, combine ground meat , 1/2 of a finely chopped Spanish Onion, Oatmeal, Eggs, Mint leaves, Parsley, 1/4 tsp Cayenne pepper, Ginger, Cinnamon, and Oregano.
Season to taste with salt.
Mix well.
Form the mixture into 12 oblong patties.
Heat olive oil in a large frying-pan, add a batch of patties and fry until golden.
Drain on paper towels.
Continue frying the patties until all are cooked.
Place patties on an oven safe pan, pour the tomato sauce over the patties.
Place in the over at 375F for 3-5 minutes.
Plate and serve.
Apple Iced Tea


Ingredients:
mint leaves, apples

Directions:
Place tea bags in large heatproof jug., Pour 2 cups boiling water over them., Stand 10 minutes., Discard bags, stir in juice and mint., Chill for one hour., Add ice and apple slices., Stir and serve.
Bruschetta 'n Cheese-Stuffed Chicken Breasts


Ingredients:
Italian-style diced tomatoes, part-skim mozzarella cheese, fresh basil, boneless skinless chicken breasts

Directions:
Preheat oven to 350°F
Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
Bake an additional 5 minute or until chicken is cooked through and cheese is melted.
3 Fruit Salad


Ingredients:
oranges, apples, bananas, walnuts

Directions:
Peel and chop oranges into bite size pieces.
Core and chop apples into bite size pieces. Peel and chop bananas into bite size pieces.
Add walnuts and salad dressing. Some people like more salad dressing, some less; you judge.
Stir. Chill.
If you have less people, just use less fruit.
This is good in the summer time too.
Senator Barry Goldwater's Expert Chili Con Carne With Beans


Ingredients:
beef, dried pinto bean, tomato paste, onions, chili powder, cumin, salt

Directions:
Soak beans in water overnight.
In a large Dutch oven, cook beef until browned, stirring to keep crumbly.
Drain off drippings, if needed.
Add tomato paste, onions and drained beans.
Mix chili powder, cumin and season to taste with salt.
Stir into mixture.
Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.
Pumpkin Pie Smoothie (Ibs Safe)


Ingredients:
pumpkin puree, yogurt, skim milk, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves

Directions:
Combine all in blender and blend until smooth., Add additional milk if too thick.
Pork Tenderloin With Cranberry Pomegranate Sauce


Ingredients:
salt, garlic powder, cumin, black pepper, olive oil, butter, onion, pomegranate juice, sugar

Directions:
Combine salt, cumin, garlic powder and black pepper in a small bowl.
Sprinkle over pork tenderloin
Heat oil and butter in a large skillet over medium heat.
Add pork to skillet and saute about 5 minutes on each side, turning frequently for approximately 15 minutes.
Remove pork and set aside.
Add onions to skillet and saute for about 5 minutes until translucent.
Combine juice, sugar and balsamic vinegar.
Pour mixture into skillet with the onions and cook for about 2 minutes.
Add pork into the sauce mixture and cover and simmer for approximately 10 minutes or until pork reaches an internal temperature of 150 degrees.
Remove pork.
Increase heat to medium high and cook for approximately 5 minutes,reducing the sauce to half.
Daddy's Doggin' Southern Cabbage


Ingredients:
cabbage, margarine

Directions:
Note: It may seem like a lot of seasoning for Cajun seasoning but it's not a salty or spicy seasoning. It is a blend of many types of seasoning. It tastes good by itself with any type of meat!
Slice cabbage into desired size pieces.
Fry cabbage in bacon grease until softened.
Add chicken soup and Cajun seasoning.
Cook until of desired consistency.
Note: Really good when served with sticky rice.
Chocolate Beet Cupcakes With Orange Cream Cheese Frosting


Ingredients:
beet, granulated sugar, brown sugar, eggs, all-purpose flour, cocoa powder, baking powder, ground ginger, ground cinnamon, baking soda, salt, 1% low-fat milk, vanilla extract, reduced-fat cream cheese, powdered sugar, walnuts

Directions:
Preheat oven to 350.
Peel the beets with a vegetable peeler. Grate beets using lrg holes of grater (use gloves or beets will dye hands].
Spray muffin tins with cooking spray.
Combine sugars, oil, and eggs in lrg bowl, beat at med speed until well blended. Add beets and beat well.
In seperate lrg bowl add flour, and other dry ingredients and whisk together until mixed.
Add flour mixture to sugar mixture alternately with milk. Beginning and ending with flour mixture.
Pour batter into cupcake tins and tap on counter to remove air bubbles.
Bake at 350 for 20-30 min or until toothpick inserted comes out clean. Cool in pans 10 mins on wire racks, remove from pans and cool completely.
Frosting:
Beat rind, vanilla, and cream cheese with mixer at high speed until fluffy. Add powdered sugar and beat at low speed until blended. (don not overbeat].
Frost cupcakes and sprinkle with walnuts if using.
Store in refrigerator.
Stacy's Sausage Quiche


Ingredients:
hot sausage, sweet white onion, mushroom, butter, white wine, garlic powder, oregano, sharp cheddar cheese, swiss cheese, eggs, half-and-half, cinnamon, cayenne

Directions:
Prick the crusts liberally with a fork, and bake in a 450°F oven 1 or 2 minutes until lightly browned.
Brown the sausage in a skillet, remove from skillet, drain, and set aside.
In the same skillet, sauté the onion in butter.
Add the mushrooms and sauté.
Return the sausage to pan, add the wine, garlic powder and oregano and mix together with the onion and mushrooms.
Mix the cheeses together.
Spread 1/4 of the cheese in the bottom of each crust.
Spread 1/2 of the sausage mixture over the cheese in each pie.
Cover with the rest of the cheese.
Beat the eggs with the half and half and pour into the pies until each is filled to the rim.
If desired sprinkle liberally with more oregano and/or cinnamon and/or cayenne.
Bake at 450°F for 15 minutes.
Lower the oven to 350° and bake 10-15 minutes more until a knife, inserted into the quiche, comes out clean.
Thai Red Rubies


Ingredients:
water, sugar, water chestnuts, tapioca flour, coconut milk, rose essence

Directions:
For sugar syrup ---------------.
Dissolve sugar in water by bringing it to a boil.
This takes about 1 minute.
Then remove and chill in the fridge.
For the water chestnuts -------.
Peel the skin from the water chestnuts.
Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
(Not too big or too small] Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
Pour the water chestnuts from the bag into a sieve.
Sieve away the excess flour.
Boil water in a saucepan.
Pour the water chestnuts into the boiling water and simmer for just 2 minute.
Remove and drain the water chestnuts.
Allow it to cool in iced water.
For serving --------------------.
Combine the sugar syrup, coconut milk and rose or jasmine essence.
Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
Add some ice cubes into the bowl and serve immediately.
Golden Sweet Cornbread


Ingredients:
flour, cornmeal, sugar, salt, baking powder, egg, milk

Directions:
Preheat oven to 400 degrees. Spray or lightly grease a 9-inch round or square cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Stir in egg, milk and vegetable oil until well combined.
Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Linda's Fantabulous Frozen Slushy


Ingredients:
banana, pineapple chunk, strawberry, mango

Directions:
Whiz everything in a smoothie machine until blended.  If you want a more liquid smoothie just add a bit more juice.
Have fun mixing and matching fruits.  Use frozen peaches in place of the mango for a different taste.
Serve in tall chilled glasses.
For a grown-up drink add some vanilla rum or vodka to taste.
Marinara Sauce (Ww 2 Pointsplus)


Ingredients:
garlic cloves, olive oil, plum tomatoes, tomatoes, salt, fresh basil leaves

Directions:
Heat olive oil over medium heat in large skillet and cook the garlic, pressing it occasionally with the back of a spoon, until golden, about 4 minutes.
Add the tomatoes and salt to taste. Simmer, stirring often, until the sauce thickens, about 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves.
Serve over hot cooked spaghetti or other favorite pasta.
Raspberry White Chocolate Buttercream Cupcakes
Category: desserts
By Liz Bensman

I made these cupcakes for my step-daughter's engagement party and they were a huge hit!

Ingredients:
1 (18.25 ounce) package vanilla cake mix
1 cup water
⅓ cup vegetable oil
3  eggs
8 ounces fresh raspberries
1 tablespoon water
3 tablespoons white sugar
1 tablespoon cornstarch
¼ cup water
2 cups white chocolate chips
1 cup butter
5 cups confectioners' sugar
2 tablespoons milk, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Spoon batter into prepared muffin cups, filling them about 2/3 full. Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling. Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds. Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool. Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter. Spoon about 2 teaspoons raspberry filling into each cupcake. Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain. Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy. Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time. Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 2 dozen cupcakes

Calories: 392.9
Fat: 19 g
Saturated fat: 9.1 g
Carbohydrates: 54.1 g
Sugars: 47.8 g
Dietary fiber: 0.8 g
Protein: 3 g
Cholesterol: 46.9 mg
Sodium: 221.7 mg
Lite Fruit Salad With Honey Poppy Seed Dressing by Paula Deen


Ingredients:
green apple, avocado, banana, mandarin oranges, raisins, lemon juice, canola oil, honey, Dijon mustard, salt, poppy seeds

Directions:
Chop apple, avocado, and banana and mix together in a bowl with the drained mandarin oranges, raisins, and chopped nuts.
Thorougly mix all dressing ingredients together in a bowl.
Pour dressing over fruit mixture, stir, and serve.
Corn Chowder


Ingredients:
potatoes, water, celery, onion, salt, bay leaf, parsley flakes, corn, milk

Directions:
Place all ingredients except corn, creamed corn, and soy milk in a large kettle.
Simmer over low heat until potatoes are almost done.
Stir in creamed and whole kernel corn and continue simmering for 10 minutes, stirring frequently.
Add soy milk (for thicker consistency, decrease amount of milk].
Turn heat off and let stand for 15 to 20 minutes.
Remove bay leaf and serve.
Roasted Turkey Breast With Gorgonzola, Baked Pears and Toasted P


Ingredients:
pears, lemons, gorgonzola, dried cranberries, pecans, apple cider, light brown sugar, olive oil, baby arugula, turkey breast, kosher salt

Directions:
Preheat the oven to 375°F.
Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
Gently toss the crumbled gorgonzola, dried cranberries and pecans together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
In the same small bowl, combine the apple cider, chicken stock, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula and turkey among 4 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
Pair with Molson Canadian 67 or other light beers. The subtle fruit tones of Molson Canadian 67 resonate beautifully with the pears and the light refreshing flavour cuts through the richness of the gorgonzola cheese.
Carolina Style Spanish Rice


Ingredients:
onion, green pepper, celery, canned tomatoes

Directions:
Cook rice in oil until lightly browned., Chop onion, green pepper and celery. Add to rice., Stir in tomatoes. Heat to boiling., Lower heat. Cover and cook about 25 minutes until rice is tender., Add ham to rice and heat until ham is hot.
Bread Machine Rolls
Category: bread
By Kay

These are the BEST dinner rolls I've ever made. They also make great buns for sandwiches. For a festive presentation, sprinkle with poppy or sesame seeds before baking.

Ingredients:
3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
¼ cup dry milk powder
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 (.25 ounce) package active dry yeast
1  egg white
2 tablespoons water

Directions:
Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

Prep time: 1 hr 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 1 dozen rolls

Calories: 164.8
Fat: 2.5 g
Saturated fat: 1.3 g
Carbohydrates: 29.5 g
Sugars: 4.5 g
Dietary fiber: 0.9 g
Protein: 5.6 g
Cholesterol: 5.6 mg
Sodium: 227.1 mg