xiaoxl/recipe_data huggingface dataset:
Carrot Patties
Category: side-dish
By Haggith Nadav

These delightful carrot  patties can be served either as a main dish or side. They are always a favorite.

Ingredients:
1 pound carrots, grated
1 clove garlic, minced
4  eggs
¼ cup all-purpose flour
¼ cup bread crumbs or matzo meal
½ teaspoon salt
1 pinch ground black pepper
2 tablespoons vegetable oil

Directions:
In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well. Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.

Yields: 4 servings

Calories: 235.7
Fat: 12.6 g
Saturated fat: 2.6 g
Carbohydrates: 22.5 g
Sugars: 6.2 g
Dietary fiber: 3.8 g
Protein: 9.1 g
Cholesterol: 186 mg
Sodium: 488.8 mg
Pickled Cheese
Category: appetizers-and-snacks
By Raquel Davis

A delightful recipe for pickled feta cheese. Easy to make, and adjust to fit almost any container. Makes a great hostess gift.

Ingredients:
7 ounces feta cheese
4 sprigs fresh thyme
7 fluid ounces white wine vinegar
1 teaspoon honey

Directions:
Rinse the feta cheese, and pat dry with paper towels. Cut into half-inch cubes. In a 1 pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together the white wine vinegar and honey; pour over the cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

Prep time: 20 mins
Total time: 1 day
Yields: 7 servings

Calories: 78.6
Fat: 6 g
Saturated fat: 4.2 g
Carbohydrates: 2.1 g
Sugars: 2 g
Protein: 4.1 g
Cholesterol: 25.2 mg
Sodium: 319.6 mg
Balsamic Braised Short Ribs


Ingredients:
cherry tomatoes, shiitake mushroom, olive oil, red pepper flakes, fresh ground pepper, sea salt, potatoes, yukon gold potatoes, butter, heavy cream, garlic clove, fresh green beans

Directions:
Preheat oven to 350.
Season all sides of the short ribs with a generous amount of pepper and salt.
Brown ribs on all sides in a skillet drizzled with olive oil.
While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
Using a slotted spoon put mushrooms into dish with ribs.
Lightly drizzle olive oil over ribs and mushrooms.
Pour one tablespoon of balsamic vinegar over each rib (one per rib].
Sprinkle with salt & pepper.
Place lid and bake in lower middle third of oven for 2 hours.
While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs].
Drain potatoes, place back in pot and mash well.
Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm].
Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
Sprinkle with salt and pepper, and pinch of red pepper flakes.
Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
Sauté for about 2 minutes until start to lightly brown.
Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
Garnish if you’d like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.
Pesto Scrambled Eggs
Category: breakfast-and-brunch
By SOPHIAWADE

What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.

Ingredients:
1 tablespoon vegetable oil
1  egg, lightly beaten
¼ cup shredded Cheddar cheese
salt and pepper to taste
½ teaspoon pesto

Directions:
Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 318.7
Fat: 29.1 g
Saturated fat: 10 g
Carbohydrates: 0.9 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 13.8 g
Cholesterol: 216.5 mg
Sodium: 846.6 mg
Italian Sausage with Tomatoes and Penne


Ingredients:
penne pasta, Italian sausage, beef broth, grape tomatoes, cherry tomatoes, fresh basil, green onions, olive oil

Directions:
Prepare pasta according to package directions.
Spray a large skillet with non-stick cooking spray.
Over medium heat, cook sausage for 4-6 minutes or until browned.
Add in broth and stir; cover and cook 5 minutes.
Add in squash, tomatoes, and 2 tablespoons of the basil.
Bring to a boil, lower heat, cover and simmer 5 minutes, stir occasionally.
Add in onions; simmer uncovered for 1 minute.
Check seasoning to taste, add salt/pepper if desired.
In a big mixing bowl, add cooked penne, oil, and remaining basil; toss to coat.
Spoon pasta into individual serving plates or bowls; top with sausage mixture.
Sprinkle with Parmesan cheese if desired.
Scrambled Eggs and Capsicum


Ingredients:
eggs, red capsicums, tomatoes, onion, garlic powder

Directions:
Barbeque the capsicums (or oven bake them]until the skin is blistering away from the flesh - the capsicum flesh needs to be still be firm enough to dice into pieces.  Remove from heat, cool and peel the skin from the flesh.  Discard the skin and dice up the flesh.
Beat together the eggs.
Chop the tomatoes into small pieces.
Pan fry in a large frypan the chopped onion.
Add all remaining ingredients, eggs, capsicum, tomato, garlic powder, salt and pepper.
Scramble together as if you were doing scrambled eggs.
Remove from heat and serve with toasted bread or bread rolls.
Mushroom and Crabmeat White Wine Sauce


Ingredients:
mushroom, white wine, unsalted butter, heavy whipping cream, flour, parmesan cheese, black pepper, garlic clove, sweet onion

Directions:
Take 2 tablespoons of butter, onion, and garlic and bring to a slight simmer on low heat. Add 1/2 cup of white wine and bring to a low boil. Add flour, mix well with whisk while on low heat. (will form a rue].
While rue is forming, boil crab legs, cool, and then shell, place crab meat aside.
After rue forms, mix in heavy whipping cream, mushrooms, pepper, and parmesean cheese. Let simmer for 20 minutes.
Add crab meat, and let sauce thicken for 5 minutes.
Serve over Ravioli, or your favorite pasta.
Creamy Cauliflower-Pea Medley


Ingredients:
water, frozen cauliflower, frozen green peas, cucumber, nonfat sour cream, dried dill weed

Directions:
Combine the first 3 ingredients in a saucepan; bring to a boil.
Cover and cook 5 minutes; drain well.
Combine the cauliflower mixture and the remaining ingredients in a bowl, and toss well.
Serve warm or chilled.
Walnut-Pumpkin Cookies
Category: fruits-and-vegetables
By Dawn Hillier

These pumpkin cookies are frosted with maple frosting. There has never been a person who has not LOVED these cookies, even those who do not like pumpkin cookies. It has been a family recipe for 35 years. It has won 1st prize at a cookie exchange and at a pumpkin contest at work. I usually triple the recipe!

Ingredients:
1 cup white sugar
1 cup shortening (such as Crisco®)
1  egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped walnuts  (Optional)
4 cups powdered sugar
½ cup butter, softened
1 tablespoon milk, or as needed
1 teaspoon maple extract, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts. Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets. Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool. Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined. Spread maple frosting over the cooled cookies.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 dozen cookies

Calories: 300.9
Fat: 15.9 g
Saturated fat: 5 g
Carbohydrates: 38.8 g
Sugars: 29.4 g
Dietary fiber: 1 g
Protein: 2.3 g
Cholesterol: 18 mg
Sodium: 176.8 mg
Creamy Brussels Sprouts Gratin


Ingredients:
frozen Brussels sprouts, butter, flour, half-and-half cream, milk, salt, white pepper, thyme, paprika, swiss cheese, cheddar cheese, butter

Directions:
Preheat oven to 350.
If there are very large sprouts, cut them in half lengthwise.  Cook frozen sprouts according to package
directions; drain.  (If using fresh, cook them until fork-tender; drain].  Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes.  Stir in flour until smooth.  Add sliced mushrooms.
Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
Reduce heat to med-low and stir in the cheeses.  Stir frequently until cheeses are melted.  Pour this over brussels sprouts in the casserole dish.
In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
Bake at 350 for 25-30 minutes or until bubbly on top.
Käsekuchen (Cheesecake)


Ingredients:
flour, sugar, salt, butter, sugar-free vanilla pudding mix, sugar, milk, raisins, dark rum, milk

Directions:
Sift flour on a flat surface and make a well in the middle of it.
Add sugar, salt and egg yolk into the well. Cut butter into small pieces and add into the well.
Cut all with a knife first and then knead quickly with cool hands to form a dough. Cover dough and place in the fridge for at least for 20 minutes (you can keep it in the fridge for several hours or overnight].
Meanwhile grease a 9-10 inch spring form.
Soak raisins in small bowl with dark rum (can be replaced by water].
Sprinkle work top lightly with flour. Roll out dough large enough to cover bottom and sides of spring form. Line form with dough. Prick dough several times with a fork. Cover and place pan in the fridge.
Preheat oven (320 F, 160 C].
Meanwhile prepare the filling: Take raisins from rum (or water] and drain on paper towels.
Put curd in a clean kitchen towel, gather 4 corners and wring as much whey as possible out of the curd. It has to be as dry as possible. Save the whey. Weigh dry curd. You will need 1 2/3 pounds of dried curd for the recipe.
Measure whey. Fill up with low fat milk to 1 cup (if necessary].
Mix vanilla pudding mix with 2/3 of the sugar and milk.
Bring whey to a boil. Remove from heat. Add vanilla pudding mixture and stir. Boil up for a few times.
Remove from heat again. Under perpetual stirring add curd and vanilla extract. Bring to a boil for a last time. Put mixture in bowl and add raisins.
Beat egg white until stiff. Add remaining sugar. Fold stiff egg white under the curd mixture.
Take dough out of the fridge and add curd filling and flatten.
For brushing mix egg yolk with milk and spread carefully over the filling after 30 min of baking time.
Bake Käsekuchen in the middle of the oven for about 45-60 minutes.
IMPORTANT NOTES : Baking time depends on the moisture of the filling. If cake gets too brown, cover it with baking paper and reduce heat. Cake should not rise much. If necessary reduce heat. Cake is done, when toothpick comes out dry with no filling attach to it.
When cake is done remove from oven and detach side of the cake immediately from pan, but leave in pan for another 10 minutes. Open spring form pan and let cake cool completely.
NOTE: Curd is a German speciality with a fat content of 10 % in dry mass. You can replace it by low fat ricotta or low fat cottage cheese. If you replace curd by ricotta or cottage cheese use low fat milk instead of whey.
Or you can make German Quark (Recipe #153126] to make it a typical German Cheesecake.
Hearty Chicken Vegetable Soup III
Category: soups-stews-and-chili
By LORIEANN29

This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!

Ingredients:
1  zucchini, thinly sliced
1  yellow squash, thinly sliced
1 large white onion, diced
¼ pound fresh green beans, trimmed and snapped
¾ cup frozen corn kernels, thawed
1 (15 ounce) can white hominy
1 (15 ounce) can chickpeas
8  whole chicken wings, split
3 cubes  chicken bouillon
5 tablespoons tomato sauce
1 tablespoon garlic powder
2  white potatoes, peeled and cubed
2  jalapeno peppers, julienned
6 ½ cups water

Directions:
In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water.  Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.

Prep time: 25 mins
Cook time: 2 hrs
Total time: 2 hrs 25 mins
Yields: 12 servings

Calories: 128.4
Fat: 2.2 g
Saturated fat: 0.5 g
Carbohydrates: 22.6 g
Sugars: 3.2 g
Dietary fiber: 4.2 g
Protein: 5.5 g
Cholesterol: 5.9 mg
Sodium: 475.6 mg
Chocolate Sandwich Cookies


Ingredients:
butter, eggs, butter, cream cheese, vanilla extract, powdered sugar

Directions:
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the cookie ingredients.
Roll dough into 1 1/2 inch balls (ping pong ball-size] and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla (or peppermint extract and green food coloring, if using]. Gradually add the powdered sugar and mix until smooth.
Frost the underside of a cookie and place another cookie on top.
Wrap individually in plastic wrap and store in the refrigerator.
Man Coffee


Ingredients:
water, coffee, kosher salt

Directions:
Bring water to a boil in an electric kettle or in the microwave., Meanwhile, place the ground coffee and salt into a French press carafe., Pour the water over the grounds., Place the plunger in the carafe, but do not press down., Brew for 4 minutes, then slowly push the plunger down., Drink immediately or hold in a thermos for up to 3 hours.
My Favorite Stuffed Green Peppers
Category: main-dish
By MY3BOYS3711

Green peppers stuffed with a mixture of ground beef, rice, and onion, seasoned with fresh garlic, cumin, coriander, and cayenne pepper, and held together with tomato sauce are topped with shredded mozzarella cheese and baked.

Ingredients:
2 ½ cups water
1 cup brown rice
1 teaspoon olive oil, or as needed
6 large green bell peppers, halved and seeded
1 ½ pounds lean ground beef
1  onion, diced
1 (15 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
2 cups finely shredded mozzarella cheese

Directions:
Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish. Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine. Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil. Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 stuffed peppers

Calories: 504.1
Fat: 23.8 g
Saturated fat: 10.3 g
Carbohydrates: 39.1 g
Sugars: 8.2 g
Dietary fiber: 5.5 g
Protein: 34 g
Cholesterol: 92.7 mg
Sodium: 673.7 mg
Crispy Macaroni and Cheese


Ingredients:
milk, dry mustard, black pepper, cheddar cheese

Directions:
Mix soup, milk, mustard, pepper, pasta and 1-1/2 cups of the shredded cheddar cheese in a 1 1/2 quart casserole.
Bake 350' for 45 minutes or until hot.
Stir, sprinkle with the french fried onions and remainder 1/2 cup cheese. Bake for 5 more minutes or until onions are golden brown.
Bun Thit Nuong (Grilled Pork and Vermicelli Salad)


Ingredients:
garlic, oyster sauce, sugar, sake, fish sauce, five-spice powder, fresh ground pepper, fish sauce, sugar, hot water, garlic, lime, iceberg lettuce, bean sprouts, mint, cilantro, carrot, cucumber, peanuts, hoisin sauce

Directions:
Mix all thit nuong ingredients together.  Refrigerate and marinate for at least half an hour.
While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved.  Set aside.
Boil vermicelli according to package directions, draining once cooked through.
Remove pork from the fridge and cook using desired method.  Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
In individual serving bowls, place vermicelli, vegetables, and herbs.  Top with pork and chopped peanuts.  Drizzle nuoc cham and hoisin sauce on top, as desired.  Dig in and enjoy!
Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!].
Mimi's Dirty Rice


Ingredients:
black pepper, paprika, dry mustard, cumin, thyme, oregano, olive oil, bay leaves, onion, celery, green pepper, garlic, butter, chicken broth, beef broth, Minute Rice, ground beef

Directions:
Combine first 7 seasonings and set aside.
Over medium heat, place ground meat and bay leaves in skillet with oil. Brown meat thoroughly. Drain excess grease.
Stir 7 seasonings into meat. Add onions, celery, peppers, and garlic, stirring well.
Add butter and reduce heat to medium; cook 10 minutes, stirring constantly.
Add chicken or beef broth; cook 8 minutes over high heat, stirring once.
Add minute rice and cover. Reduce heat to low and cook for 5 to 10 minutes. Remove from heat. Let stand 10 minutes before serving.
Crockpot Breakfast Omelette


Ingredients:
eggs, frozen hash brown potatoes, bacon, onion, green pepper, milk, salt

Directions:
Grease the inside of the crockpot with butter.  Now layer your ingredients bottom to top using half of each ingredient each time listed.
1. potatoes. 2. bacon. 3. onions and peppers. 4. cheese. 5. potatoes. 6. bacon. 7. onions and peppers. 8. cheese.
Now, beat the eggs, milk, and salt together. Pour this over the whole mixture. Cook on low for 7-8 hours.
Pelow Shirin - Festive Persian Rice Dish


Ingredients:
oranges, sugar, carrots, basmati rice, rice, margarine, margarine, cinnamon, roasting chicken, raisins

Directions:
For candied orange peel:
Coarsely grate orange peels and put in a small saucepan.
Cover with 1 liter water and bring to a boil, then drain and repeat this process (to reduce the bitterness].
Cover peels with the sugar and add 1 L water.
Bring to a boil and then simmer, stirring.
After 15 minutes, taste it.  It should be very sweet syrup. If it's not, add sugar.  If it's too thick, add some water.
Simmer until rind looks translucent around the edges and is swimming in sugary syrup.
For roasted chicken:
Put whole chicken into an oven roasting dish and drown in the orange concentrate and pats of margarine.
Cover and roast in 375°F oven until cooked (approx 1 1/2 hours].
When it is done, let it cool slightly in the covered pot until you can safely peel off the skin and cut into bit-sized pieces.
Drown the pieces in the chicken's sauce until it is time to serve.
For carrot mixture:
Heat 50g margarine and oil in frying pan and sauté the carrots for 5 minutes.
Add the cinnamon, then add any of the optional dried fruits or nuts and cover and simmer a few minutes longer, until everything has softened.
Add the candied orange peel with its syrup.
For rice:
Rinse rice until no longer starchy (water should be clear, not milky].
Boil rice with 4 cups water and 1/2 tsp salt, then simmer for 7 minutes. Do not remove the lid, rather leave the rice to cook in the steam for 1/2 hour.
Putting it all together:
Drain carrot-orange mixture, keeping syrup to be drizzled on according to taste.
Add the carrots and chicken pieces to the rice and serve.
Comfort Pot Roast (For the Crock Pot)


Ingredients:
onion, carrot, water, paprika, onion powder, garlic powder, ground black pepper

Directions:
Put 2 tablespoons water in bottom of crock pot.
Place carrots in crock pot.
Combine paprika, onion soup powder, garlic powder and pepper (making a dry rub].
Rub into roast, coating all sides.
Place roast in cooker.
Sprinkle 1/2 of the remaining soup mix over roast.
Layer sliced onions on top.
Sprinkle with remaining soup mix.
Spoon cream soup over top.
Cook low 8 to 10 hours.
Diana's Easy Crock Pot Pork Loin


Ingredients:
Worcestershire sauce, onion, bay leaf, garlic, beef broth, all-purpose flour

Directions:
You will need the following items to complete this recipe. Frying pan, Tongs, and a crock pot.
Pat meat to make sure it is completely dry.
Add 2 T of oil to pan, making sure stove is set to high heat.
Coat meat with remaining tablespoon of oil and season to taste on all sides.
Add meat when 1-2 drops of water dance in the skillet.
Add meat, making sure to brown on all sides including the ends.
Do not move the meat too soon. I would say 3-5 minutes on each turn would result in excellent brownage. The time will depend on your stove and pan.
Remove meat to crock pot when this is complete making sure to leave the pan on the stove and reducing the heat to med-high.
Cover the meat with the sliced onions, then top with onion soup mix.
Now take the broth, bay leaf, worcestershire sauce, and garlic and deglaze the skillet. Making sure to scrap the bottom of your pan to remove any bits left by the meat.
Turn off heat and pour this sauce atop the meat.
Cover with the crock pot lid and set on low for 6-8 or 4-6 on high.
When the meat is done and easily pulled apart.
Remove meat to a platter.
Take 2 T of cold water and the 2 T of the flour and mix well.
Pour remaining juices into a skillet and add the flour mix.
Heat to boil while stirring with a whisk and let it thicken to your taste.
The general rule for flour to liquid ratio is 2 T of flour per 1 cup of liquid.
So if you have more than 1 cup of liquid make sure to adjust your flour, still making sure to use the cold water mixing to stop lumping.
You can serve this with roasted vegetables or just plain old mashed potatoes and carrots to make a complete meal. Don't forget your homemade garlic toast or french bread.
Corned Beef Sandwich Spread


Ingredients:
corned beef, celery, onion, salt, pepper, mayonnaise

Directions:
"Combine all ingredients. Chill until serving time."