xiaoxl/recipe_data huggingface dataset:
Tomato Florentine Rice Soup


Ingredients:
tomato juice, chicken broth, frozen spinach, garlic cloves, lemon juice, sea salt, white pepper, dried thyme, oregano, parsley flakes, bay leaves, cooked rice

Directions:
Bring the tomato juice & broth to a boil in a large pot; lower the temperature & simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount.
Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes.
Remove bay leaves, add rice and simmer for 10 minutes.
Garlic Swiss Steak


Ingredients:
flour, salt, pepper, stewed tomatoes, onion, garlic

Directions:
Cut steak in serving pieces.
Combine flour, salt and pepper; sprinkle on steak and pound into the steak on both sides.
Brown steak in oil.
Transfer to greased casserole.
Combine tomatoes, onion, green pepper and garlic; pour over steak.
Cover and bake at 350 for 1 1/2 hours.
Simple.
Blackened Shrimp Stroganoff


Ingredients:
fresh shrimp, olive oil, fettuccine pasta, butter, fresh mushrooms, shallot, chicken broth, sour cream, cornstarch, chicken broth, capers

Directions:
Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes].
In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.
Chilean Pebre Sauce
Category: appetizers-and-snacks
By bd.weld

Pebre is a Chilean salsa and is most commonly used on bread. It is also used on meats or anything else you desire. My favorite way to use it is on barbecued tri-tip. You can vary the ingredients to suit your taste.

Ingredients:
2  Roma tomatoes, quartered
1 bunch fresh cilantro (leaves and stems), chopped
6  scallions, chopped
5 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons chile-garlic sauce (such as Huy Fong Foods®)
½ tablespoon olive oil
½ teaspoon garlic salt

Directions:
Combine tomatoes, cilantro, scallions, garlic, red wine vinegar, chile-garlic sauce, olive oil, and garlic salt in a food processor or blender; process to the desired consistency. Refrigerate for 2 hours to let the flavors blend.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 2 cups

Calories: 22.6
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 3.3 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 0.6 g
Sodium: 306.7 mg
Mediterranean Fish Soup
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

This is a very hearty soup from the Mediterranean.  If you prefer a heartier soup, add more fish.

Ingredients:
1  onion, chopped
½  green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 ½ ounces canned mushrooms
¼ cup sliced black olives
½ cup orange juice
½ cup dry white wine
2  bay leaves
1 teaspoon dried basil
¼ teaspoon fennel seed, crushed
⅛ teaspoon ground black pepper
1 pound medium shrimp - peeled and deveined
1 pound cod fillets, cubed

Directions:
Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a  slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender. Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves.  Serve.

Yields: 6 servings

Calories: 222.2
Fat: 3 g
Saturated fat: 0.5 g
Carbohydrates: 11.9 g
Sugars: 6.9 g
Dietary fiber: 2.2 g
Protein: 31.3 g
Cholesterol: 150.8 mg
Sodium: 1230.7 mg
Quark and Blackberry Tarts


Ingredients:
all-purpose flour, sugar, butter, butter, vanilla extract, Quark, sugar, lemon zest, vanilla, salt, fresh blackberries, blackberry, water, cornstarch, sugar

Directions:
Crust: In a food processor, combine flour and sugar. Add butter and pulse until it resembles coarse meal. Add 3 Tbsp of whipping cream or milk and pulse until mixture forms a dough. If mixture is still too dry, add remaining cream or milk.  Do not overprocess the dough. Remove from food processor and divide into 4 equal parts. Press the quarters of dough onto the bottom and sides of four 4 1/2 inch loose bottom tart tins. Place in freezer for half an hour.
Heat oven to 375 F or 190°C Prick bottoms of tart shells. Line tart shells with tin foil and fill with baking weights or beans. Bake in preheated oven for 10 minutes. Remove weights and tin foil and return to oven for 10 minutes or until crust is golden. Turn oven up to 400 F or 200 CLet cool slightly on a rack while preparing the filling.
Filling: In a medium bowl combine Quark, egg yolks, sugar, lemon zest, vanilla and salt until smooth. Divide the mixture between the four tart shells (it's alright if they are still warm]. Sprinkle 1/4 cup of blackberries over each tart, spreading them out as necessary. Return tarts to oven and bake for 20-30 minutes, or until the filling is golden and set. Remove from oven and let cool on rack in tins for 10 minutes. Remove tart tins and let tarts cool fully.
Blackberry Glaze: In a small saucepan, combine water and berries. Simmer over medium low heat, stirring and mashing berries, until berries are soft and falling apart, about 5 minutes. Strain water and berry mixture, squeezing as much juice as possible from the berries. You should have about 1/3 cup of juice. If you have less, add a little water to make 1/3 cup. Return juice to saucepan. Stir together sugar and cornstarch in a small bowl and add to juice. Bring mixture back to a simmer briefly until it thickens. Spoon glaze over tarts, spreading it to the edges with the back of a spoon. Refrigerate tarts until glaze is cool.
Hawaiian Pineapple Pork Chops


Ingredients:
ketchup, water, sugar, vinegar, crushed pineapple

Directions:
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer.
In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours.
Serve with green beans, creamed corn, and rolls.
Strawberry Shortcake Sundaes for Two


Ingredients:
strawberry ice cream, fresh strawberries

Directions:
Place the sponge cake in the bottom of each glass. Press down gently to make sure the entire base is covered.
Hull & slice 2 strawberries & cover the sponge bases.
Spoon the ice cream over the top of the strawberries.
Hull & slice 2 more strawberries & cover the ice cream.
Pipe the whipped cream over the top of the strawberries & top with the remaining whole strawberries.
Basque-Style Trout with Herbs


Ingredients:
trout, dry red wine, olive oil, onion, of fresh mint, dried rosemary, dried thyme, black peppercorns, salt

Directions:
Lay fish in one layer in oven-proof dish., Combine remaining ingredients, pour over fish, and let stand 30 minutes., Turn and marinate 15 minutes longer., Bake in preheated 350F oven for 25 minutes or until fish is firm to the touch., OR Freeze fish with marinade in zip-lock bag., Thaw and bake as above.
Eggnog Cream Cheese Dip W/Fresh Fruit Wreath


Ingredients:
cream cheese, marshmallow creme, vanilla extract, ground nutmeg

Directions:
Combine all ingredients in a mixing bowl & beat till smooth. (I love my immersion blender & it would be great for this]
To Serve: Place dip in a serving bowl on a rd serving plate or platter & arrange fresh fruits around it to create a decorative, edible wreath.
HINT: A note says to "Keep any cut fruit fresh by sprinkling w/lemon juice.", but I have found it more efficient to brush the cut surfaces of fresh fruit (such as apples or pears] using my pastry brush  --  or  --  put lemon juice in a sml plastic bag, add the fruit slices/wedges, shake to cover the cut surfaces w/juice & store in a container w/a snap-on lid till ready to serve.
Brother’s Barbecue Baked Beans Recipe


Ingredients:
onions, mustard, catsup, brown sugar, Tabasco sauce, barbecue sauce

Directions:
In skillet sauté onions in a little oil until soft. Add 2 cans pork and beans or  baked beans.
Stir beans into the sautéed onion while onion is still in skillet and warm. Stir in rest of ingredients,turning up heat to medium and stirring well over medium heat.
Heat all together until just before boiling point. Don’t bring to boil. Stir fairly constantly while it is heating up to keep tomato component in catsup and barbecue sauce from burning.
When at pre-boiling stage and steaming, reduce heat to simmer, continuing to stir a minute or so while heat from burner goes down to simmer.
Cover and let simmer 30 minutes or so, every five or ten minutes stirring again to ensure that it doesn’t burn or stick. When beans and sauce have reduced to a  rich, thick consistency and turn darker brown color, they are ready.
Remove from heat and serve.
Afelia (Pork in Coriander & Wine)


Ingredients:
sea salt, black pepper, dry red wine, olive oil

Directions:
Season the pork cubes with the salt, and pepper.
Combine the coriander seeds with the wine in a large dish, add pork, and cover.
Refrigerate for 2-4 hours, stirring once or twice.
Heat oil in a large enough pot.
Using a slotted spoon, remove pork from the wine marinade, and reserve the marinade.
Brown pork, turning frequently,until well browned on all sides, about 10 minutes.
Add reserved marinade back into pot.
Add enough water to just cover the meat.
Bring to a boil.
Reduce heat, cover pot, and simmer 30-45 minutes, until meat is fork tender and most of the liquid has evaporated.
Taste, and re season with more salt and pepper, if desired.
Easy No Bake Cherry Cheesecake


Ingredients:
marshmallows, Philadelphia Cream Cheese, butter, cherry pie filling

Directions:
In med-large bowl mix together sour cream and cream cheese with mixer    (if mixer is unavailable fork is easy but more time consuming] mix until smooth and set aside.
On stove top melt stick of butter and mix in marshmallows little at a time until smooth.
Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.
Pour equal amount of "batter" into each of the ready pie crusts. Cover the pies with the plastic that came with the pie crusts, simply turn plastic upside down to cover. Place in fridge overnight.
Once pie is firm you may top with cherry pie filling (our favorite] or any other fruit you may want to top pie with -- you also may play with pie crust and get Oreo pie crust for chocolate lovers!
Orzo With Saffron and Romano Cheese


Ingredients:
saffron thread, butter, olive oil, shallot, orzo pasta, fresh thyme leaves, lemon peel, dry white wine, lemon juice, pecorino romano cheese, parmesan cheese, salt, fresh ground pepper

Directions:
*NOTE: for non-alcoholic version, substitute chicken stock for the white wine.
In a glass measuring cup, combine the saffron threads and 1 cup hot water. Let stand for 20 minutes.
Meanwhile, in a saute pan over medium heat, heat butter and olive oil. When it is foamy, add shallots and cook until translucent, about 1 minute.
Stir in orzo, thyme, and lemon peel. Saute the mixture, stirring often until the orzo is golden brown, about 5 minutes. Reduce heat if necessary to avoid burning.
Pour in chicken stock, wine, and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is al dente, about 20 minutes.
Just before serving, stir in lemon juice, cheese, and salt and pepper to taste. Serve hot.
Pressure Cooker Artichokes


Ingredients:
garlic cloves, lemon, extra virgin olive oil

Directions:
Trim tops of baby artichokes., Chop 1 or 2 gloves of garlic and put pieces between artichoke leaves., Put remaining garlic in pressure cooker., Place artichoke in steamer basket and place on trivet in the pressure cooker., Slice lemon and add a slice to steamer basket., drizzle olive oil over artichokes., Set to high pressure or 2 on the Optima T-Fal pressure cooker for 12 minutes., Serve with remaining lemon.
Easy Egg Noodles


Ingredients:
brown sugar, sweet onion, stewed tomatoes

Directions:
Cook the egg noodles according to the package directions and drain.
Fry the bacon until crisp and remove from the fry pan.
Add the onion to the bacon drippings and cook thoroughly.
Add the crushed up stewed tomatoes and the brown sugar; let simmer 10 minutes.
Add the drained noodles to the fry pan and put the bacon on top.
Very simple but good.
Chicken Saltimbocca


Ingredients:
chicken breasts, prosciutto di Parma, white wine, olive oil, garlic clove, flour, unsalted butter, fresh sage, fresh parsley, kosher salt, cracked black pepper

Directions:
1.Preheat oven to 425 degrees.
2.Lay out thinly sliced chicken breast (pound if they are more than ¼ inch thick]. Then top with prosciutto so that one entire surface of breast is covered.
3.Mix flour, salt, and pepper together on plate. Dredge chicken in flour and gently shake off excess.
4.Heat 1 tbsp of olive oil over medium high heat in non stick pan. Working in batches, sautee each breast placing procuitto side down first for about 2-3 minutes on each side. Chicken should have a nice golden brown color to it. Repeat process adding more olive oil as needed for each chicken breast.
5.Place chicken on baking sheet and place on upper rack in oven. Bake for 7-8 minutes.
6.Meanwhile, turn down heat to medium low and add garlic to pan to cook for about 30 seconds.  Careful not to burn garlic!
7.Then add white wine to deglaze pan, scraping off brown bits from bottom and sides of pan.
8.Turn up heat and bring wine to a boil and let reduce.
9. Add chicken stock. Roll butter in flour, add to sauce and whisk quickly to prevent clumping. This will thicken the sauce.
10.Add thyme and parsley. Season with salt and pepper to taste.
11.Remove chicken from oven and top with wine sauce.  Serve immediately.
Chorizo Egg Cups


Ingredients:
butter, butter, milk, extra virgin olive oil, chorizo sausage, polenta, manchego cheese, fresh flat-leaf parsley, eggs, salt, fresh ground black pepper

Directions:
Preheat oven to 425 degrees F.
Butter a nonstick regular size muffin tin with 12 muffin cups.
In a medium-sized stock pot over medium heat, bring the milk and stock to a bubble.
While the liquids are heating up place a small skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chorizo and cook until crispy 2 to 3 minutes.
Once the liquids come up to a bubble slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3 to 4 minutes. Turn off the heat and add in the cheese, chopped parsley, 2 tablespoons butter and crispy chorizo.
Pour the polenta into the muffin tins, 1/2 of the way up the muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the side until it reaches the top rim of the muffin tin. The well will be relatively large but that's ok, you want the egg to have a little nesting place so it won't overflow out of the tin. Once you have made all the wells, crack an egg into each of the polenta filled cups. Season the tops of the eggs with some salt and pepper.
Transfer to the oven and bake for 20 minutes; yolk will still be a little runny. Once done, remove from the oven and let sit 15-20 minutes. Run a small butter knife around the edges of the polenta to loosen from the sides of the muffin tin. Gently help them out of the muffin tins with a fork or a knife and serve plated or on a platter.
Pass the hot sauce and enjoy!
Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

The smoked sausage flavor you love joins your favorite winter produce in this easy meal, in partnership with Hillshire Farm® Brand.

Ingredients:
8 ounces baby carrots
8 ounces Brussels sprouts, halved lengthwise
1 small red onion, peeled and cut into 8 wedges
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
1 medium Honeycrisp apple, cut into 12 wedges
1  lemon, halved
2 tablespoons chopped parsley

Directions:
Place a large baking pan in oven. Preheat oven to 450 degrees F. Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20 minutes. Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 435.2
Fat: 34.6 g
Saturated fat: 9 g
Carbohydrates: 23.8 g
Sugars: 9.7 g
Dietary fiber: 7.8 g
Protein: 13.5 g
Cholesterol: 52.5 mg
Sodium: 1306 mg
Noodles Top Ramenoff


Ingredients:
butter, parsley, parmesan cheese, romano cheese

Directions:
Boil ramen noodles in 6 cups boiling water with soup base packets added, until just done, 2-2 1/2 minutes.
Drain and rinse with cold water thoroughly.
Chill.
Cut ramen noodles into 3-4 inch lengths.
Saute noodles in butter.
Add parsley, cheese, and garlic salt.
Mix well.
Jerk Chicken and Pasta
Category: world-cuisine
By Terry Coonan

Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!

Ingredients:
4  skinless, boneless chicken breast halves
2 teaspoons jerk paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
½ cup dry white wine
¼ cup chopped fresh cilantro
2  limes, quartered
salt and pepper to taste
½ cup heavy whipping cream
4 sprigs fresh cilantro, for garnish

Directions:
Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour. Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain. Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear. Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil. Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 595.2
Fat: 25.2 g
Saturated fat: 9.2 g
Carbohydrates: 59.6 g
Sugars: 1.8 g
Dietary fiber: 3.6 g
Protein: 37.3 g
Cholesterol: 168.9 mg
Sodium: 205.2 mg
Polish Sausages With Spicy Honey Mustard


Ingredients:
yukon gold potatoes, butter, onion, Polish sausage, olive oil, sour cream, prepared mustard, Dijon mustard, honey, sambal oelek

Directions:
Roasted Veggies: Place the rack in the center of the oven.  Preheat oven to 400°F.
In an ovenproof skillet, brown rutabaga and potatoes in butter.   Add onion and stir well.  Add salt and pepper.  Cook in oven about 40 minutes or until veggies are tender.  Stir the veggies a few times during cooking.
Sausages: Prick the sausages with a fork and put in a saucepan with water.  Bring to boil and let simmer slowly about 5 minutes.  Drain.
In a skillet, brown the sausages in oil.
Spicy Honey Mustard: Meanwhile, in a bowl, mix all the ingredients.  Serve the sausages with roasted veggies, spicy honey mustard and sour cream.
My Squash and Pepper Casserole


Ingredients:
eggs, onion, all-purpose flour, mozzarella cheese, white pepper, salt, butter

Directions:
Preheat oven to 375 degrees.
Cook the squash and peppers according to the package directions.
Place the squash in the casserole dish you will be using(I use an 8 x 8 dish].
Add the other ingredients. I just add them according to the way they are listed, but add them however works for you.
Cover with crackers. Either melt butter and pour over, or daub small amounts of butter over the crackers.
Bake for approximately 30 minutes.
My Mom's Legendary Galicianer (Sweet) Gefilte Fish


Ingredients:
onions, salt, sugar, black pepper, matzo meal, onions, carrots, salt, pepper, sugar, water

Directions:
Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw] and adjust seasonings to taste.  If you are me, you just pray that it is well-seasoned and move on.
Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?].
Cover the bowl, and refrigerate for at least one hour, or even overnight.
At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
Make the broth:  In a large soup pot, mix the broth ingredients.
Bring to a boil, then simmer for at least 30 minutes or so.  It should be sort of golden in color.  Taste to adjust seasoning.  The broth should be sweet and a little salty.
Form the fish mixture into balls, cylinders, loaves -- whatever.
Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
Cool.  Eat.  Enjoy.
Purresuppe - Leek Soup


Ingredients:
butter, leeks, potatoes, carrots, flour, beef broth, salt, pepper, parsley

Directions:
Melt the butter in a large heavy bottomed saucepan. Cut the leeks in half lengthwise and wash thoroughly. Slice. Dice the potatoes and carrots and add with the leeks to the saucepan. Cook five minutes while stirring occasionally to prevent vegetables from browning.
Add flour stirring constantly; remove from heat and add broth all at once while continuing to stir. Reduce heat and let simmer until vegetables are tender.
Beat egg yolks into a soup tureen. Pour soup over egg yolks, a little at a time, stirring constantly. Season with salt and pepper to taste.
Sprinkle with fresh parsley. Serve at once.