xiaoxl/recipe_data huggingface dataset:
Beef Burgundy


Ingredients:
olive oil, boneless beef chuck, carrots, garlic cloves, onion, all-purpose flour, tomato paste, salt, pepper, dry red wine, fresh thyme, mushrooms

Directions:
In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
Pat beef dry with paper towels.
Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
With slotted spoon, transfer beef to medium bowl.
Preheat oven to 325 degrees F.
To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
Return meat and any meat juices in bowl to Dutch oven.
Add thyme and mushrooms, heat to boiling.
Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
Discard thyme sprigs.
Just before stew is done, cook peas as label directs.
Stir in peas.
Shrimp With Asian Barbecue Sauce


Ingredients:
large shrimp, hoisin sauce, ketchup, fresh ginger, Chinese five spice powder, rice vinegar, water

Directions:
Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
Thread shrimp on skewers.
In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar to make Asian barbecue sauce. Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 tablespoon vinegar and reserve to use as dipping sauce.
Brush shrimp with some barbecue sauce from bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout. Serve shrimp on skewers over romaine with reserved dipping sauce.
Smoked Turkey Braised Greens (Recipe Courtesy Rachael Ray)


Ingredients:
extra virgin olive oil, butter, onion, cider vinegar, sugar, beer

Directions:
Difficulty: Easy.
Heat a large skillet over medium high heat.
Add extra-virgin olive oil and butter.
When butter melts into extra-virgin olive
oil, add smoked turkey and caramelize meat, a couple of minutes on each side.
Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper.
Cook and toss the greens a minute or 2 more then add the vinegar – lean back so the fumes don't knock you out – sugar and hot sauce.
Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid.
Reduce heat to medium low.
Simmer greens 10 to 15 minutes until no longer bitter.
Ellen's Potato Soup


Ingredients:
potatoes, ham, onion, celery, carrots, half-and-half, milk, seasoning salt

Directions:
Peel and dice potatoes and boil in a large pot to just tender @ 10 minutes.
At same time add the oil to a 12 inch skillet and lightly brown the ham.  When done remove ham from skillet and set aside for later.
In the same skillet, using drippings from ham, saute the diced onion, diced celery, and shredded carrots until just tender.  Some additional oil may be needed. Season to taste.
Drain potatoes leaving @ 1 cup of the potato water in the pot.  Take a potato masher and lightly mash a few of the potatoes on the bottom of the pot.  This will help thicken the soup.
Add ham and sauteed vegetables.
Add half&half.
Add enough milk to cover.
season to taste.
simmer on low for @ 30 minutes stirring frequently and adding additional seasoning if needed.
Spinach Salad With Figs and Warm Bacon Dressing


Ingredients:
fresh figs, red onion, blue cheese, walnuts, bacon, granulated sugar, red wine vinegar, water, cornstarch, salt

Directions:
Arrange the spinach leaves on four salad plates. Slice figs in half and arrange on the spinach, cut side up. Sprinkle thinly sliced red onion over the spinach, then sprinkle with the cheese, walnuts, and bacon.
Combine sugar, red wine vinegar, water, cornstarch, and a dash of salt in a saucepan and bring to a simmer. Remove from heat and let cool slightly.
Spoon some of the warm dressing over the salads.
How to Make Perfect Polenta
Category: side-dish
By Chef John

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

Ingredients:
4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions:
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix  1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 291.2
Fat: 14.7 g
Saturated fat: 8.2 g
Carbohydrates: 31 g
Sugars: 2 g
Dietary fiber: 2.7 g
Protein: 9.2 g
Cholesterol: 33.4 mg
Sodium: 1186.1 mg
Classic Macaroni Salad


Ingredients:
elbow macaroni, fat-free mayonnaise, sugar substitute, ground mustard, salt, pepper, celery, carrot, onion, hard-boiled egg, paprika

Directions:
Cook macaroni accoding to pkg, grain and rinse with cold water, cool completly.
In a small bowl mix mayo, relish, sugar substitute, mustard, salt and pepper.
In a different large bowl combine macaroni, celery, carrot, and onion. Add dressing and toss gently to coat. Refrigerate until serving. Garnish with egg and paprika.
Coconut Shrimp


Ingredients:
egg, beer, baking powder, salt, black pepper, all-purpose flour, shrimp, canola oil

Directions:
You will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin.
Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying].
In one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps.
Place some extra flour into a ziptop plastic baggie.
Place coconut in a separate shallow bowl.
(DREDGE IN FLOUR]:Drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour.
(DUNK IN BATTER]:Remove from bag and shake off excess flour. Grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off.
(COCONUT COATING]:Next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks.
Set onto a platter and repeat until all the shrimp are coated.
Once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides.
Drain on paper towels and serve with sweet & sour dip.
Landes Jambalaya


Ingredients:
Rotel diced tomatoes, diced tomatoes with seasonings, whole tomatoes, bell pepper, celery, garlic cloves, onion, oregano, parsley, cayenne pepper, Worcestershire sauce, salt, pepper, rice, Tabasco sauce, chicken breasts, andouille sausage, shrimp

Directions:
In a large pot add all tomatoes with juices and chicken stock, bring to a boil and squash whole tomatoes.  Once boiling add onions, peppers, celery garlic and all spices and turn heat down to low.  Stir regularly for 10 minutes.  Add chicken and continue to simmer for 10 minutes.  Add sausage and cream and continue to simmer for 15 to 30 minutes.
While stock is simmering begin to cook rice you favorite way so that it is fluffy and not sticky. My favorite way is to bring water to a boil in a large pot, enough to cover rice by 4 or more inches. Wash rice in a colander and add to boiling water. Boil till rice is soft to the bite test adding water to the pot often keeping it above the rice level by an inch or two at all times. Remember to stir the rice often keeping it from sticking to the pan and clumping. Once done, pour rice into colander and run under cold water stirring constantly removing excess starch (1 min]. Once water has drained and rice is fairly clean of excess starch add to stock.  Stir mixture together and add seafood.  Stir again cover pot and turn off heat for 10 minutes and serve.
Turkey Gnocchi Soup


Ingredients:
butter, onion, celery, garlic cloves, flour, heavy cream, 1% low-fat milk, chicken broth, carrot, bay leaves, turkey breast, frozen spinach, dried thyme, dried oregano, salt, ground black pepper, ground nutmeg, mozzarella cheese

Directions:
Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
Meanwhile, in a large dutch oven over medium heat, melt the butter. Add the onion, celery and garlic and sauté until the onion becomes translucent, about 7 minutes. Whisk in the flour, forming a roux. Cook for 1 minute. Pour in the cream and milk, and add the carrots and chicken and bay-leafs to the dutch oven. Simmer until the mixture begins to thicken, stirring often, about 5 minutes. Add the chicken broth, and allow the mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is achieved. Stir in the gnocchi, spinach, cheese and seasonings and simmer until soup is heated through.
Alton Brown's Ice Cream


Ingredients:
half-and-half, vanilla extract, heavy cream

Directions:
In a medium sauce pan combine the half and half and heavy cream, stir over medium heat until just boiling.
Blend the egg yokes and SLOWLY add the sugar until all mixed.
Temper in the heated milk mixture.
Return to saucepan and over low heat bring mixture to 170 degrees.
Move to chilled metal bowl.
After slight cooling, add vanilla extract.
Chill until mixture reaches 40 degrees (usually overnight].
Add mixture to machine and add any additional flavorings.
Enjoy.
Green Beans and Radish Salad


Ingredients:
green beans, extra virgin olive oil, radish, garlic cloves, red chile honey, honey, kosher salt, fresh ground black pepper

Directions:
Heat a large pot of salted water to boiling over high heat; prepare an ice water bath.
Blanch green beans until they are crisp tender, about 3 to 4 minutes; drain and plunge into the prepared ice water bath.
Heat oil in a skillet over medium heat and add green beans, radishes, and garlic; cook, just to soften a bit, about 5 minutes.
Stir in honey and season with salt and pepper; cook, until the vegetables begin to caramelize, an additional 2 to 3 minutes.
Transfer to a large bowl and let cool down a bit; taste and season with additional salt and pepper, if needed.
Serve room temperature.
Spicy Southern Barbecued Chicken


Ingredients:
tomato paste, ketchup, honey, molasses, Worcestershire sauce, vinegar, cayenne pepper, black pepper, onion powder, garlic cloves, gingerroot, skinless chicken pieces

Directions:
Combine all ingredients except chicken in a saucepan.
Simmer for 15 minutes.
Wash chicken and pat dry.
Place chicken on a large platter.
Brush chicken with 1/2 of sauce mixture.
Cover with plastic wrap and marinate in refrigerator for 1 hour.
Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
Turn oven down to 350° F and add the remaining sauce to the chicken.
Cover the chicken with aluminum foil and continue baking for 30 minutes.
Rhubarb and Custard Fool (Matt Preston)


Ingredients:
rhubarb, orange, brown sugar, rose water, custard, pine nuts, sugar, Savoiardi cookie

Directions:
Trim the rhubarb, cutting off leaves and gnarly ends. Rinse, & slice rhubarb into 5cm lengths. Put the rhubarb into a heavy-based pan with a lid. Pour in the orange juice and stir.  Place on a low heat and cook. Stirring occasionally to ensure the rhubarb doesn’t stick.
As rhubarb cooks it will break down and release its juice. Stir in the brown sugar. As soon as the rhubarb has broken down to fine threads remove from heat, add rose water, and set aside to cool.
When Rhubarb is completely cooled ~ whip the cream until it’s stiff. Fold in the cooled rhubarb, then fold in the cold custard. The fool should be marbled with rhubarb and custard.
Serve in glasses with shards of pine nut praline and a savoiardi biscuit with each glass for dunking.
To make the praline ~ Toast the pine nuts in a dry pan over low heat for 4-5 minutes until golden brown. Remove and set aside.
In a small pan melt the 100g sugar over low heat – allow it to dissolve without stirring. Cook until it is a golden caramel, then mix in the toasted pine nuts. Working quickly, spread out the pine nut praline onto a non-stick baking tray or silicon mat to cool. When the praline is cool, crack into thin shards.
Sicilian Homemade Ricotta Cheese
Category: world-cuisine
By Orcashottie

This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.

Ingredients:
1 gallon whole milk
1 quart buttermilk
1 pint heavy cream
1 tablespoon kosher salt
18-inch squares cheesecloth

Directions:
Line a large colander or sieve with 4 layers of cheesecloth. Set aside. Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander.  Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 5 cups

Calories: 218.8
Fat: 15.6 g
Saturated fat: 9.4 g
Carbohydrates: 11.8 g
Sugars: 11.2 g
Protein: 8.4 g
Cholesterol: 54.1 mg
Sodium: 426.6 mg
BBQ Coke Chicken


Ingredients:
chicken, margarine, barbecue sauce

Directions:
Set electric frying pan to 300*. Melt margarine; brown chicken lightly.
Add sauce and Coke.
Put on a tightly covered lid and cook for 30 minutes.
Chicken Tortilla Soup III
Category: soups-stews-and-chili
By Julie

Easy and delicious! Chicken, corn, cilantro, salsa - your favorite Mexican flavors served up hot. Viva Mexico!

Ingredients:
3 cloves garlic, minced
1  onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6  boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese

Directions:
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

Yields: 8 servings

Calories: 852.5
Fat: 48.9 g
Saturated fat: 18.8 g
Carbohydrates: 65.7 g
Sugars: 5.4 g
Dietary fiber: 4.6 g
Protein: 41.3 g
Cholesterol: 138.6 mg
Sodium: 2165.8 mg
Toshi's Noodles with Seared Sea Scallops
Category: world-cuisine
By Diana71

This is one of my mom's favorite noodle dishes! I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it! The thin spaghetti noodles get an Asian flare, and the mini scallops add a wonderful but subtle seafood flavor. The broccoli is cooked perfectly since it is steamed first.

Ingredients:
1 (8 ounce) package thin spaghetti
1 (8 ounce) package broccoli florets
3 tablespoons soy sauce
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons chili crisp oil sauce
2 teaspoons gochujang (Korean hot pepper paste)
2 teaspoons white sugar
1 teaspoon garlic powder
1 (1 inch) piece fresh ginger, minced
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, diced
½ pound small bay scallops
1  green onion, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside. At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside. Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl. Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes. Sprinkle green onion over top and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 502.6
Fat: 24.8 g
Saturated fat: 4.5 g
Carbohydrates: 46.8 g
Sugars: 6.3 g
Dietary fiber: 3.2 g
Protein: 24.3 g
Cholesterol: 45.8 mg
Sodium: 1222 mg
Crock Pot Pasta Fagioli


Ingredients:
ground beef, carrots, celery ribs, diced tomatoes, kidney beans, white beans, beef broth, oregano, Tabasco sauce, salt, black pepper, dry pasta

Directions:
Brown the beef (or you can use ground turkey if you prefer], drain, and let cool a bit while you handle the other ingredients.  If you wish, you can use minced garlic and onion while browning the meat to add a little extra flavor.
Fill a large crock pot with the chopped carrots, celery, minced onion, rinsed beans, 2 cans of tomatoes, can of pasta sauce, beef broth, salt, pepper, oregano, and Tabasco sauce.  You can also add in any extra vegetables you'd like if you have some on hand to add.
Add in the pound of meat and stir it all together.
Cook on high for 4 hours or low for 8 hours.
When the vegetables are tender, or about 3/4 into the cooking time, stir in the dry pasta and continue until the end of the cooking time.
Enjoy!
Spinach Lasagna Rolls


Ingredients:
frozen chopped spinach, parmesan cheese, part-skim ricotta cheese, ground nutmeg, salt, pepper, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Cook noodles according to the package directions.
Drain, rinse under cold water and drain again. Set aside.
Squeeze out as much moisture from the spinach as possible.
Stir together spinach, 3/4 cup of the parmesan cheese, ricotta cheese, nutmeg, salt and pepper.
Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
Stand rolled noodles on end and slightly apart in a greased 9 x 13 baking dish.
Pour spaghetti sauce over noodles.
Bake, covered at 350 degrees for 30-45 minutes.
Sprinkle with remaining 1/4 cup parmesan cheese and mozzarella cheese.
Serve as is, or put in oven until cheese melts.
Enjoy!
Albondigas Soup


Ingredients:
pork sausage, onion, egg, salt, black pepper, garlic powder, milk, fresh basil, cornmeal, beef broth, green chili salsa, onion, tomatoes, dried basil, dried oregano, black pepper, rice

Directions:
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano,  and 1/4 teaspoon pepper.
(If you use condensed beef broth [e.g., Campbell's],  eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth  plus one quart water.] Bring to a boil and simmer 20 minutes.
Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas  poon pepper,  garlic powder, milk, fresh basil, and cornmeal, and mix well.
Form into tiny,  bite-size meatballs.
Add meatballs and rice to broth.
Simmer, covered, very slowly for 1 to 1  1/2 hours.
Makes 8 -10 servings
Simple Pumpkin Pie
Category: fruits-and-vegetables
By BobAltman

"Easy as pie" is just the case with this pie recipe.

Ingredients:
2  eggs
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (9 inch) unbaked pie crust

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined. Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust. Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 9-inch pie

Calories: 308.9
Fat: 13.2 g
Saturated fat: 5 g
Carbohydrates: 41.8 g
Sugars: 28.7 g
Dietary fiber: 2.5 g
Protein: 7.5 g
Cholesterol: 63.2 mg
Sodium: 333.6 mg
Chocolate Chip Cherry Cookies


Ingredients:
sugar, brown sugar, butter, shortening, egg, vanilla, flour, baking soda, salt, dried cherries, chocolate chips

Directions:
Preheat oven to 375.
Cream butter, sugars and shortning.
Blend in the egg and vanilla.
Add in flour, baking soda and salt.
Fold in the chocolate and cherries.
Place rounded 2 inch balls of on a cookie sheet. Allow room for them to spread. Bake 8-10 minutes until lighty browned.
Chocolate Almond Candy Bar Pie


Ingredients:
marshmallows, milk, heavy cream, vanilla, prepared graham cracker crusts

Directions:
Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly.
Once smooth, remove from heat and let cool.
Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture.
Stir in vanilla.
Spread into pie shell and chill.
Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.
Healthy and Tasty Banana Bread


Ingredients:
whole wheat flour, baking soda, salt, cinnamon, Splenda sugar substitute, bananas, eggs, vinegar, water

Directions:
Preheat the oven to 375°F.
Spray a loaf pan or a round pan with non-stick cooking spray.
Mix the first four dry ingredients.
Mix the splenda and the wet ingredients.
Combine the wet and the dry mixtures.
Pour into the pan and bake for 40-60 minutes, depending on the pan that you used.
French Fry Dipping Sauce


Ingredients:
mayonnaise, ketchup, TABASCO® brand Chipotle Pepper Sauce, pickle juice

Directions:
mix all the ingredients in a bowl with a whisk to get the lumps out.
serve with fries, tater tots, on a burger, hot dog, or anything you might put mayo on.