xiaoxl/recipe_data huggingface dataset:
French Canadian Meatball Stew
Category: soups-stews-and-chili
By Nancy Carreiro

This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.

Ingredients:
¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1  egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1  bay leaf
¼ cup cold water
salt and ground black pepper to taste
4  potatoes, peeled and cubed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet. Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool. Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl.  In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour. Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon. Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 445.3
Fat: 20.9 g
Saturated fat: 8.6 g
Carbohydrates: 35.6 g
Sugars: 2.9 g
Dietary fiber: 3.7 g
Protein: 27.9 g
Cholesterol: 107.5 mg
Sodium: 230.2 mg
Roasted Buffalo Cauliflower
Category: side-dish
By Huserdaddy

This spicy roasted cauliflower is an easy and delicious keto snack or side dish.

Ingredients:
⅓ cup Buffalo wing sauce (such as Frank's® RedHot)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 head cauliflower, broken into small florets
¼ cup grated Parmesan cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place Buffalo sauce, olive oil, and butter in a large microwave-safe bowl. Heat until butter is melted, 30 seconds to 1 minute. Stir to combine. Add cauliflower florets and toss to coat. Spread cauliflower on a rimmed baking sheet. Bake in the preheated oven for 30 minutes. Sprinkle Parmesan cheese on top. Continue baking until slightly toasted, about 10 minutes more.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 163.7
Fat: 11.9 g
Saturated fat: 3.7 g
Carbohydrates: 11.2 g
Sugars: 3.5 g
Dietary fiber: 3.6 g
Protein: 5.5 g
Cholesterol: 12 mg
Sodium: 693.4 mg
Rotisserie Five Spice Chicken


Ingredients:
soy sauce, fresh lime juice, fresh cilantro, garlic, Chinese five spice powder, fresh ground black pepper, whole chickens

Directions:
To make the marinade: In a medium bowl whisk together the marinade ingredients.
Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally. Remove the chicken from the bag and discard the marinade.
Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium]. When the chicken is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm.
Herb Cheese Pizza


Ingredients:
cornmeal, olive oil, garlic clove, mozzarella cheese, parmesan cheese, dried oregano leaves, dried basil leaves

Directions:
Heat oven to 425.  Grease 12-inch pizza pan; sprinkle with cornmeal.  Unroll dough and press in pan.
In small bowl, combine oil and garlic.  Drizzle over dough.
In small bowl, combine cheese, oregano and basil; sprinkle over oil.
Bake at 425 for 13 to 16 minutes or until crust is deep golden brown.  Serve immediately.
Minestrone - Margaret Fulton's


Ingredients:
shin beef, water, salt, dried kidney beans, olive oil, garlic cloves, onion, parsley, black pepper, celery, cabbage, carrots, tomatoes, spaghetti, peas, parmesan cheese

Directions:
The day before required, put shin of beef on bone, water and beans into a large saucepan.  Bring to boil, skim.  Cover and simmer for 3 hours.
Cool and chill.
Next day saute garlic, onion, parsley, minced steak and pepper in oil until the onion is tender.
Skim off fat from stock.  Remove bone, cut off meat.  Return meat to stock with the onion mixture, celery, cabbage, carrots, tomatoes and salt.
Simmer, covered, 20 minutes.
Add spagetti and peas and cook for about another 15 minutes.
Check seasoning to taste.
Serve and sprinkle with parmesan cheese.
Carrot Banana Muffins


Ingredients:
baking soda, sea salt, cinnamon, dates, bananas, eggs, apple cider vinegar, coconut oil, carrots, walnuts

Directions:
In a small bowl, combine almond flour, baking soda, salt, and cinnamon., In a food processor, combine dates, bananas, eggs, vinegar and oil., Transfer mixture to a large bowl., Blend dry mixture into wet until thoroughly combined., Fold in carrots and walnuts., Spoon mixture into paper lined muffin tins., Bake at 350° for 25 minutes.
Firehouse Jalapenos
Category: appetizers-and-snacks
By MANDY1975

This was passed from a friend who is a firefighter and he would make these when it was his turn to cook for the crew.  These are requested at every get together now.  When finished baking, you can grill to get a softer pepper skin.  Enjoy!

Ingredients:
30  jalapeno peppers, halved and seeded
1 (8 ounce) package cream cheese, softened
30  small smoked sausages (such as Lit'l Smokies®)
1 (1 pound) package thin-sliced bacon, cut in half
60  toothpicks
½ cup barbeque sauce

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce. Bake in the preheated oven until the bacon is crispy, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 60 poppers

Calories: 137.8
Fat: 12.5 g
Saturated fat: 4.9 g
Carbohydrates: 2.8 g
Sugars: 1.6 g
Dietary fiber: 0.4 g
Protein: 3.8 g
Cholesterol: 25.1 mg
Sodium: 292.9 mg
French-Australian Chicken


Ingredients:
whole chickens, flour, salt, pepper, butter, onions, mushrooms, white wine, Dijon mustard, green peppercorn, parsley

Directions:
Heat oven to 180 degrees Centigrade.
Heat butter and oil in a pan large enough to hold all the ingredients.
While the butter and oil are heating, put cut-up chicken, flour, salt and pepper in a plastic bag, and shake well to coat chicken.
Brown chicken pieces in hot oil and butter for 5 minutes on each side. You'll probably need to do this in two batches.
Put browned chicken in an ovenproof dish and put in the heated oven to finish cooking while you make the rest of the recipe. The chicken needs 10-20 minutes in the oven. Check that juices run clear.
Reheat the oil and butter.
Add the onions and mushrooms to the now hot oil and butter.
When onions and mushrooms are well softened and tender, stir in the cream, wine, mustard, peppercorns and cooked chicken pieces.
Heat to boiling, then turn down to a simmer. Simmer for 5-10 minutes.
Stir in parsley.
Serve over mashed potatoes or egg noodles.
Blackened Chicken Strips
Category: uncategorized
By Yoly

Ready in under 20 minutes, this is the perfect dinner to make when in a hurry. Spiced up by the addition of cayenne pepper but cooled down thanks to the dry ranch dressing.

Ingredients:
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
½ tablespoon chili powder, or to taste
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 pound chicken tenders
1 tablespoon vegetable oil

Directions:
Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix. Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 371
Fat: 14.4 g
Saturated fat: 3.1 g
Carbohydrates: 6 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 51.2 g
Cholesterol: 138.3 mg
Sodium: 630.5 mg
Kak's Potato Salad


Ingredients:
yukon gold potatoes, green onions, hard-boiled eggs, mayonnaise, sour cream, cider vinegar

Directions:
Clean and boil potatoes, using as close to same size as possible.  (You can also use White Rose potatoes.].
While potatoes are warm, but cool enough to handle, peel and chop into good bite size pieces.
Add sliced green onion and sliced hard boiled eggs.
In separate bowl, mix mayo, cider vinegar and sour cream and pour into potato mixture, folding until well blended.
Add salt and pepper to taste.
Chill 3 - 4 hours, or overnight if possible.
9 to 5 Mexican Crock Pot Chicken


Ingredients:
chicken thighs, tomato paste, water, monterey jack cheese, cheddar cheese, black olives, sour cream, green onion

Directions:
Place skinless chicken thighs in crock pot.
In separate bowl, mix tomato paste, enchilada sauce mix powder, and water together.
Pour this mixture over the chicken in the crock pot.
Cook on Low for approximately 8 hours.
Turn control to High and stir in cheese.
If sauce is too thick, stir in a little hot water.
Serve in a shallow casserole dish, garnished with sliced black olives, green onion, and sour cream, if desired.
For a complete meal, you might serve it on a bed of shredded lettuce, with salsa, and rice on the side.
Also, makes great burritos served in warm tortillas!
Chocolate Turtle Pie


Ingredients:
eggs, sweetened condensed milk, butter, pecans, graham cracker pie crusts

Directions:
Combine eggs, sweetened condensed milk and butter; mix well.  Stir in nuts and morsels.
Pour into pie crust.
Bake at 350 for 35-40 minutes or until a knife inserted near center comes out clean.
Cool completely on a wire rack.
Drizzle with caramel topping.
Holy Crunchy Chicken Wings


Ingredients:
chicken wings, oyster sauce, salt, white pepper, five-spice powder, sugar, garlic, ginger, flour, butter, garlic, chile, water, soy sauce, oyster sauce, honey, sugar

Directions:
In a bowl, marinate chicken wings, oyster sauce, salt, pepper, 5 spice powder sugar, garlic, ginger. Refrigerate for at least 1 hour.
Combine all the sauce ingredients in a pan. Boiled then simmer until reduction.
In a large pot or fryer, heat 3 inches of oil to 350 degrees. Drain the marinated chicken wings in the strainer. Put the cornstarch flour in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels.
In a small saucepan, add butter, reduction sauce, whole garlic, and dried chilies over high heat until syrupy. Turn off heat, add crispy fried chicken wings and toss.
Pastry Christmas Tree


Ingredients:
puff pastry, egg

Directions:
Preheat the oven to 350.  Line a large baking tray with aluminium foil and grease with butter or coconut oil.
Roll out two sheets of puff pastry on a lightly floured surface to 11x13 in each. Lay the first sheet out on the prepared baking tray.
Very gently, score a rough shape of a Christmas tree (triangle] with a knife, just so that when you spread over the Nutella®, you have a guide for where the tree will be. Try to maximise the space and make the base of the triangle as wide as the width of the puff pastry sheet. Leave about 2 in at the bottom of the puff pastry sheet for a tree trunk.
With the back of a spoon, spread the Nutella® thinly in the triangle area.
You should end up with a chocolate triangle.
Roll the second sheet of puff pastry up then line it up with the top of the bottom sheet, then roll it down towards you.
Gently with your fingers try to feel the outline of where the chocolate is underneath. Score along the lines of the triangle first with a knife then begin cutting carefully. I pressed the blade into the pastry rather than sliced so that I did not tear the foil underneath. Remove the excess pastry.
At the base of the tree carefully cut away two strips either side to form the base of the tree trunk.
Very lightly, score where the trunk of the tree will be as a guide, wider at the base, getting thinner at the top. Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go.
Finally the tree will be ready for twisting.
Beginning at the base, twist the pastry away from you, trying to get in two turns on the lower branches.
Continue moving up the tree, twisting away from you as you go.
At the top of the tree you may only get a single twist in the top branches. If desired, cut out a star with the pastry trimmings and place on the baking tray.
Brush the entire tree with lightly beaten egg.
Bake in the preheated oven for 12 to 15 minutes, or until risen and golden brown. Let cool slightly before enjoying.
Cucumber-Mango Salad
Category: salad
By stronglive1

A sweet and tangy Caribbean summer fruit salad.

Ingredients:
1 pound cucumbers, ends trimmed
1 ½ pounds mangos - peeled, pitted, and cut into 1-inch cubes
½ teaspoon rice vinegar
2 teaspoons sesame seeds
1 teaspoon agave nectar

Directions:
Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl. Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 141.4
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 34.8 g
Sugars: 28.3 g
Dietary fiber: 3.9 g
Protein: 1.9 g
Sodium: 5.8 mg
Sean's Equal Parts Pork Rub


Ingredients:
brown sugar, chili powder, onion powder, water

Directions:
Combine all ingredients in a plastic bag (a sandwich bag works great,] work into a paste.
Put your meat in the bag and work the rub/paste into the meat.
Place into the frig to sit for 3-24 hours.
Grill over medium heat (be careful when grilling, as the sugar will burn with time and heat.]  I sear both sides without burning the sugar and then finish the grilling over medium to medium low heat.
Cheese Blintzes
Category: appetizers-and-snacks
By Michele Murray

Mom's cheese blintzes...a party favorite! These blintzes can be made ahead and frozen in an airtight container. Do not thaw them before baking!

Ingredients:
1 (1 pound) loaf white bread
4 tablespoons white sugar
2 teaspoons ground cinnamon
2 (8 ounce) packages cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla extract
½ cup butter, melted
1 pint sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray. Trim crusts from bread and roll the slices flat. In a small bowl combine sugar and cinnamon to make a mixture. In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet. Bake for 10 minutes. Serve with sour cream.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 to 10 servings

Calories: 533.5
Fat: 40 g
Saturated fat: 24.5 g
Carbohydrates: 35.2 g
Sugars: 8.1 g
Dietary fiber: 1.5 g
Protein: 9.5 g
Cholesterol: 104.6 mg
Sodium: 592.1 mg
Meatballs Libanaise


Ingredients:
ground beef, ground lamb, yellow onion, fresh dill, ground cardamom, ground cumin, garlic clove, egg, salt

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl combine all ingredients and refrigerate until chilled. (Chilling the meat makes it much easier to form into meatballs.].
Shape into 18 meatballs and arrange on a parchment lined (not foiled lined or the meatballs will stick-trust me!].
Bake for about 15-20 minutes or until browned and  no longer pink inside.
Serve with your favorite yogurt dip.
Turkey-Barley Soup


Ingredients:
canola oil, onion, carrots, celery ribs, button mushrooms, dried thyme, turkey broth, tomato paste, barley, red wine vinegar, salt, black pepper, turkey meat

Directions:
In a large skillet, heat oil and saute onions, carrots, celery and mushrooms; sprinkle thyme on veggies and continue to saute until softened, about 6 to 8 minutes.
Pour turkey stock into a large pot (if you have less than 8 cups of stock, add water to make up difference] and whisk in the tomato paste; stir in sauteed veggies; turn heat to high.
Stir in barley, vinegar, salt and pepper.
When soup comes to a boil, turn heat down to a simmer and cook, covered, for about 1 hour, or until barley is tender.
Stir in turkey meat and continue to simmer just until soup is heated through.
Traditional-Style Pastitsio #Ragu


Ingredients:
lean ground beef, minced garlic clove, salt, pepper, onions, parsley, butter, sugar, macaroni noodles, butter, parmesan cheese, feta cheese, parmesan cheese, butter, milk, flour, cinnamon

Directions:
For the Meat Sauce:
Season the meat with the garlic, salt, and pepper. Cook on a large saucepan over medium heat, occasionally stirring and flipping to prevent too much browning, until the meat's juices have been absorbed. Add chopped onion, parsley, and butter. Brown well.
Add Ragu Tomato Sauce and sugar. Simmer until thickened, about 15 minutes.
Strain meat sauce as much as possible. You do NOT want the sauce to be juicy. Set aside.
For the Macaroni:
Bring large pot of water to boil. Once boiling, salt generously to prevent pasta from sticking.
Add elbows to water, and cook until soft, about 6-7 minutes, stirring occasionally. (TIP: Be careful not to overcook the pasta at this stage, because it will be cooked a bit more in the oven once the Pastitsio has been assembled.].
Drain the macaroni well. Put into a large bowl.
Pour melted butter over the macaroni, and mix. Add the egg whites and cheeses, excluding the 1/4 cup of Parmesan to be saved for the top. Mix.
To Assemble:
Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2.25 inch baking pan (or any pan close to these measurements].
Layer half the macaroni on the bottom of the pan.
Spread the meat sauce evenly over the macaroni.
Layer the remaining half of macaroni over the meat sauce.
Make the cream sauce *, and pour over all, allowing the sauce to seep through. Sprinkle the saved 1/4 cup of Parmesan over the cream sauce, and sprinkle with cinnamon. Bake for 45-50 minutes, or until top begins to bubble, and cream topping is lightly golden brown.
*For the Cream Sauce:
Melt butter in saucepan. Add the flour. Blending with a wire whisk, simmer for 3 minutes. Do NOT brown. Add the milk,constantly whipping briskly. Simmer until the sauce is creamy, smooth, and thick.
In a large bowl, beat the egg yolks. Add the hot cream sauce to the egg yolks, and beat constantly until well blended.
Grilled Chilli & Cilantro Salmon With Ginger Rice


Ingredients:
red chili pepper, fresh cilantro, lime, olive oil, water, onion, fresh ginger, garlic clove, basmati rice

Directions:
Heat 1 tablespoon oil in a pan and at the same time put the water in another pot and bring to a boil.
Fry the onion for a few minutes until lightly browned.
Stir in the ginger and garlic for 1 minute, then stir in the rice.
Add boiling water and a little salt, then bring to the boil.
Cover and cook for 10-12 minutes until the rice is tender.
Heat grill/broiler to medium.
Brush a baking tray lightly with a little oil.
Put the salmon on top and grill/broil for 4-5 minutes.
Scatter with chilli, cilantro, remaining olive oil and seasoning.
Grill/broil again for just 4-5 minutes until the salmon is cooked through.
Serve with the rice and line halves for squeezing over.
Russian Tea Cakes


Ingredients:
butter, confectioners' sugar, vanilla, flour, walnuts, confectioners' sugar

Directions:
Preheat oven to 325°F., In a large bowl cream butter and sugar using an electric mixer., Add vanilla,scraping down bowl as needed., Blend in flour,mixing until thoroughly combined., Roll tablespoonfuls of dough into small balls about 1 inch in diameter., Place dough balls on lightly greased cookie sheets about 1 inch apart., Press down the center of each ball with a spoon,forming a depression., Fill each with a teaspoonful of preserves or nuts., Bake 15-20 minutes or until golden brown., Transfer cookies to a cool, flat surface., When cookies are cooled dust them lightly with confectioners sugar.
Roasted New Red Potatoes
Category: side-dish
By Ben S.

These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection.

Ingredients:
3 pounds small red new potatoes, halved
¼ cup olive oil
1 teaspoon Salt and freshly ground black pepper

Directions:
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Yields: 8 servings

Calories: 178.9
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 27.1 g
Sugars: 1.7 g
Dietary fiber: 2.9 g
Protein: 3.2 g
Sodium: 301 mg
Oven Sweet Potato Fries


Ingredients:
sweet potatoes, chili powder, seasoning salt, onion powder, cumin

Directions:
Halve the potatoes and cut like french fries.
Place in ziploc bag with  spices and 1 tbsp hot water.
Seal and shake until all coated.
Place on a cookie sheet treated with cooking spray or covered with a silpat ,in a single layer.
Bake at 400F for 20 -30 min until tender and golden and somewhat crispy.
Turn every 10 minute.
Lime Scales Remover from Kettles


Ingredients:
water, white vinegar

Directions:
Mix both in a kettle and boil., Rinse and clean with detergent., Pat dry, enjoy!