xiaoxl/recipe_data huggingface dataset:
The Ospidillo Cafe Minestrone Soup


Ingredients:
celery ribs, carrots, cabbage, stewed tomatoes, beef broth, extra virgin olive oil, broccoli floret, garlic clove, fresh basil leaves, chicken bouillon cubes, fresh onion, bell pepper, dried oregano, soy sauce, frozen baby lima bean, water, table salt, pasta shells

Directions:
In a large skillet, over medium-high heat, sauté the bell pepper, onion, and Italian sausage in 3 teaspoons of the olive oil until the sausage has browned, (about 12 minutes]. While it is cooking, break up the sausage as much as you can. Drain and discard grease.
In a large cooking pot, pour in the sausage blend, celery, carrots, cabbage, tomatoes with juice, beef stock, V-8, broccoli, garlic, basil leaves, Italian dressing mix, bouillon cubes, oregano, hot sauce, soy sauce, and six cups of the water, but do not add the lima beans or peas yet. These go in later. Bring to a boil and then reduce heat to effect a slow boil and cover, stirring occasionally.
In a second cooking pot, pour in the reserved 3 quarts of water, the remaining teaspoon-full of olive oil and the teaspoon of salt. Stir and bring to a boil over high heat, covered. When it boils, slowly add the pasta and reduce the heat to effect a mild boil, uncovered. Cook the pasta, stirring occasionally, until it is just tender (al dente], then, before draining, remove one cup of the pasta water and add it to the soup.
Shock the drained pasta in cold water (this will keep it from turning mushy later], re-drain and set it aside.
After the soup has cooked for one hour, add the lima beans and peas. After 25 minutes more, add the drained pasta to the soup and allow it to cook, uncovered, for 5 more minutes.
Serve hot.
TIP: As the soup sits, it will absorb more liquid. Simply thin it with canned chicken broth and re-heat it if you want it thinner.
Easy homemade wine


Ingredients:
water, sugar

Directions:
Pour grape juice into 5-gallon container.
Bring water and sugar to a boil until sugar is melted.
Let cool.
Pour into container.
Add 1 pkg yeast (activating beforehand is optional].
Close with airlock stopper.
Allow to ferment for 3 weeks in a sanitized 5-gallon container.
After 1 additional week, bottle.
Beef and Okra Bamia
Category: everyday-cooking
By najla

A simple but amazing Middle Eastern dish containing okra with tomato sauce and wonderful spices. For a vegetarian dish, you can choose to omit the steak completely. Serve with white rice.

Ingredients:
⅔ cup olive oil
1 tablespoon salt
1 pound beef top sirloin, cut into 1-inch cubes
½ large onion, chopped
6 cloves garlic, minced
2 (10 ounce) cans tomato sauce
1 tablespoon tomato paste
1 (10 ounce) package frozen okra, thawed
2 cups water
1 ½ tablespoons ground coriander
1 teaspoon ground white pepper
2 teaspoons ground cumin
salt to taste
1  jalapeno pepper, thinly sliced

Directions:
Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside. Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 366.3
Fat: 29.1 g
Saturated fat: 5.1 g
Carbohydrates: 12.4 g
Sugars: 6.1 g
Dietary fiber: 3.8 g
Protein: 16 g
Cholesterol: 32.6 mg
Sodium: 1707.3 mg
Homemade Oreos -- Pure Goodness, Minus the Yucky Additives


Ingredients:
all-purpose flour, baking soda, baking powder, salt, sugar, unsalted butter, unsalted butter, egg, unsalted butter, vegetable shortening, coconut oil, powdered sugar, vanilla extract

Directions:
Preheat oven to 375.
With a mixer, or an extremely strong arm  mix the flour, cocoa, baking soda and powder, salt, and sugar.
Add the butter, and then the egg. Continue mixing until dough comes together in a mass. It will be very thick. YOU MAY NEED TO ADD A LITTLE WATER TO MAKE THE DOUGH STICK TOGETHER. Just add a tiny bit; It needs to be very stiff.
Place small rounded spoonfuls of batter (think about a TBl]on a parchment or foil-lined baking sheet about 2 inches apart.  Slightly flatten the dough with the heel of your hand. The cookies will spread very very slightly when baked, so you can fit more than your standard dozen on a sheet.
Bake for 8-9 minutes. Transfer paper or foil sheets with cookies on a rack to cool.
FILLING: Cream butter and shortening (or coconut oil] in a mixing bowl, and gradually beat in the sugar and vanilla. Beat for 2-3 minutes until filling is light and fluffy.
ASSEMBLY: Spoon or pipe filling into the center of each cookie and press together.
Enjoy with a tall glass of milk.
NOTE: You can use vegetable shortening, coconut oil, or even regular butter in the filling. If you use all butter, your filling may 'melt' with time in a room temperature situation. Both shortening and coconut oil will make the filling stable.
NOTE: Black cocoa (which is extra alkaline] gives the cookies the extra dark, black color that our childhood favorites were. You can find this in speciality food stores or order it very cheaply online. If that's too much trouble (although I'll vouch that it's worth it] you can simply replace it with regular dutch processed cocoa for a 'browner' rather than 'black' cookie.
Devonshire Cream for Skinny Scones


Ingredients:
heavy whipping cream, cream cheese, vanilla, powdered sugar

Directions:
Beat whipping cream to stiff peaks; set aside.
In separate bowl (use the same beaters], whip cream cheese until soft, then add vanilla and sugar & mix well.
Gently mix/beat the whipping cream and the cream-cheese mixture until nicely fluffed.
Chill for 2 hours or serve immediately.
Greek Pasta with Tomatoes and White Beans
Category: world-cuisine
By Joelene Craver

An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.

Ingredients:
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
½ cup crumbled feta cheese

Directions:
Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet.  Bring to a boil over medium high heat.  Reduce heat, and simmer 10 minutes. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 459.8
Fat: 5.9 g
Saturated fat: 3.2 g
Carbohydrates: 79 g
Sugars: 8.3 g
Dietary fiber: 11.5 g
Protein: 23.4 g
Cholesterol: 16.7 mg
Sodium: 592.8 mg
Morning Glory Applesauce Muffins


Ingredients:
all-purpose flour, sugar, ground cinnamon, baking soda, salt, eggs, applesauce, vanilla extract, carrots, tart apple, crushed pineapple, flaked coconut, raisins, walnuts

Directions:
In a large bowl, combine the first five ingredients.
In another bowl, combine the eggs, applesauce, oil and vanilla.
Stir into dry ingredients just until moistened (batter will be thick].
Stir in carrots, apple, pineapple, coconut, raisins and nuts.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Sesame Crusted Chickpea Patties


Ingredients:
onion, chickpeas, ground cumin, ground coriander, sesame seeds

Directions:
In a bowl mix all the ingredients except for the sesame seeds.
Puree the mixture either using a hand held blender or food processor.
It should be a very creamy, thick puree with little to no chunks of chickpeas or onion.
Shape into walnut sized balls and flatten slightly.
Roll in sesame seeds and put aside.
Serve with whatever dip you might like or on top of a nice green salad.
Molten Chocolate Hot Milk Drink


Ingredients:
"2% low-fat milk"

Directions:
Stove Top:
In a small saucepan, combine milk and syrup over medium-low heat, stirring.
Be careful not to let it boil.
Pour into glass mug.
Mix two tablespoons cocoa powder into 1 cup whipped cream, or use ready-made chocolate whipped cream.
Top beverage with whipped cream and sprinkle with chocolate shavings or sprinkles.
Microwave Method:
Combine cold milk and syrup in a microwave-safe mug or glass and mix well.
Microwave for 30 seconds and follow directions for garnish.
Almond Bear Claws
Category: bread
By FrancesC

These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry dough and almond filling can be made ahead of time, and the pastries can be frozen before baking.

Ingredients:
⅓ cup almond paste
2 ¾ cups ground almonds
½ cup white sugar
1 pinch salt
2 tablespoons butter
2  egg whites
½ teaspoon almond extract
2 teaspoons amaretto liqueur
3 pounds puff pastry
1  egg
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners' sugar for dusting

Directions:
In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside. Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips. Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper. Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''.  Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough. Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

Prep time: 2 hrs
Cook time: 25 mins
Total time: 2 hrs 25 mins
Yields: 24 pastries

Calories: 418.6
Fat: 26.4 g
Saturated fat: 6.5 g
Carbohydrates: 36.3 g
Sugars: 5.7 g
Dietary fiber: 1.1 g
Protein: 10.3 g
Cholesterol: 10.3 mg
Sodium: 156.8 mg
Turkey Sausage and Lentil Soup


Ingredients:
onion, celery ribs, turkey kielbasa, carrots, garlic cloves, fat-free chicken broth, diced tomatoes, dried lentils, Worcestershire sauce, dried oregano, ground cumin, pepper

Directions:
In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
Stir in the broth, lentils, oregano, cumin, and pepper.  Bring to a boil.  Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
Stir in tomatoes, Worchestershire sauce, and spinach.  Cook until heated through and spinach is wilted.
Lemon Garlic Chicken With Raisins


Ingredients:
olive oil, garlic cloves, ground cumin, boneless skinless chicken breasts, lemon juice, lemon zest, carrots, salt, pepper, cooked brown rice, dark raisin, parsley

Directions:
Heat oil in heavy frying pan over medium heat, then add garlic & cumin.
Sautee until aromatic, about 2 minutes.
Add chicken breasts & saute about 2 minutes, turning chicken over to brown on both sides.
Add lemon juice & bring to a simmer, then cover & simmer 10 minutes.
Add zest & carrots & continue simmering another 10 to 20 minutes, or until chicken is fully cooked.
Season with salt & pepper to taste.
In another bowl or pan, combine hot rice with raisins & parsley, then serve.
Dulce De Leche Banana Cream Dessert


Ingredients:
sweetened condensed milk, bananas, cocoa powder

Directions:
Remove the label from UNOPENED can of sweetened condensed milk, place it in a sauce pot, cover the can completely with water and boil for a minimum of two hours with a lid on the pot. Check from time to time and add water as needed to keep the can completely covered with boiling water.
DO NOT OPEN THE HOT CAN!
After boiling for a minimum of two hours, remove the pot from heat and place it in the sink, add cold water to the pot to stop the boiling process. Let the tap run so the hot water spills out of the pan and is replaced with cold tap water. Leave the can to cool.
Whip the cream in a chilled bowl until it is light and fluffy. Set in refrigerator.
When the can is cool enough to handle, carefully open and spread the Dulce de Leche over the bottom of the crust.
Add a layer of sliced bananas over the Dulce de Leche.
Then spread on a layer of whipped cream -- then another layer of sliced bananas. Then add the final layer of whipped cream.
Dust the top with cocoa powder, chocolate curls, or crushed toffee.
This is very rich and will serve several people--but you might not want to share! It's that good.
Cider-Braised Pork Cheeks
Category: meat-and-poultry
By Chef John

You'll probably need to order pork cheeks from your butcher, but the resulting slow-cooked meaty goodness is so worth it. This is delicious served over buttery mashed potatoes with lots of the gravy.

Ingredients:
8 (4 ounce) pork cheeks
salt and freshly ground black pepper to taste
½ cup all-purpose flour for dredging, or as needed
2 tablespoons clarified butter
2 tablespoons apple cider vinegar
2 cups hard apple cider
2 cups homemade or low-sodium chicken broth
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh rosemary leaves
1 small yellow onion, diced
1 small carrot, diced
1 rib celery, diced

Directions:
Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly. Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest. Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate. Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.

Yields: 4 servings

Calories: 1619
Fat: 153.3 g
Saturated fat: 58 g
Carbohydrates: 23.5 g
Sugars: 9.8 g
Dietary fiber: 1.3 g
Protein: 19.7 g
Cholesterol: 193.3 mg
Sodium: 296.7 mg
Apple Galette With Walnuts and Raisins and a Streusel Topping


Ingredients:
all-purpose flour, sugar, salt, cinnamon, unsalted butter, granny smith apples, lemon juice, sugar, all-purpose flour, Grand Marnier, ground cinnamon, salt, ground nutmeg, golden raisin, walnuts, all-purpose flour, pecans, walnuts, brown sugar, sugar, ground cinnamon, ground nutmeg, salt, unsalted butter, milk, turbinado sugar

Directions:
Preheat oven to 400 degrees.
Prepare sweet galette dough.
Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
Add butter to mixture and blend until pea size chunks form.
Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
Do not overmix.
Place dough on floured board and divide into 2 round disks.
Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight].
Prepare Apple filling.
Fill a large bowl 2/3 full with ice water.
Add 3 Tablespoons lemon juice to prevent browning of apples.
Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
In a smaller bowl mix together the remaining apple filling ingredients and set aside.
Prepare Streusel.
Mix all ingredients together to form small clumps.
Set aside.
FINAL ASSEMBLY.
Roll each dough disk into 12 to 13 inch rounds.
Dough should be about 1/4 inch thick.
Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
Some paper and dough will hang over ends of the tart pan.
Drain liquid from sliced apples.
Add remaining flling ingredients to apples and mix well to combine.
Add one half of apple mixture to each tart pan.
Pile mixture higher in the center.
Sprinkle apple mixture with streusel topping.
Heavier in the center, lighter towards the edges.
Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
The galette should be smaller than the tart pan.
Brush exposed dough lightly with milk.
Sprinkle turbinado sugar on dough.
Place tart pans in oven and bake for 40 to 50 minutes.
Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
Bake until crust has a nice deep brown color.
Kale and Cannellini Bean Salad in a Jar
Category: salad
By France C

Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.

Ingredients:
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon minced shallot
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
5 pint-sized jars with lids
1 (15 ounce) can cannellini beans, drained and rinsed
20  cherry tomatoes, halved
8 cups stemmed kale, cut into ribbons
1 pinch salt
5 tablespoons freshly grated Parmesan cheese

Directions:
Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined. Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar. Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets. Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

Prep time: 30 mins
Total time: 30 mins
Yields: 5 jars

Calories: 206.2
Fat: 13.2 g
Saturated fat: 2.5 g
Carbohydrates: 16.3 g
Sugars: 0.3 g
Dietary fiber: 4 g
Protein: 5.8 g
Cholesterol: 4.4 mg
Sodium: 520.9 mg
Best Spinach Fruit Salad (W/Glazed Almonds)


Ingredients:
romaine lettuce, fresh strawberries, fresh pineapple, mandarin orange, green onion, sugar

Directions:
Salad & Fruit: Layer salad ingredients onto salad plates, top with cooled Glazed Almonds and serve optionally with Best Raspberry Dressing (Vinaigrette].
Glazed Almonds: Heat a heavy skillet on high heat, add almonds and sprinkle generously with sugar, stirring until sugar melts.
Caution: The molten sugar is very HOT.  Transfer nuts to cool completely on a plate.
Break up into pieces.
Celtic Homemade Hot Buttered Rum


Ingredients:
butter, brown sugar, powdered sugar, nutmeg, ground cinnamon, vanilla ice cream, rum, boiling water

Directions:
In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon.
Beat in the softened ice cream.
Pour the ice cream mixture into a freezer-proof container, seal, and freeze.
When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs.
Add 1 jigger of rum and 1/2 cup boiling water to each.
Stir well and serve. Add whipped cream if you like.
Variation: Place 2 jiggers of dark rum, a twist of lemon peel, and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter, and stir with a cinnamon stick.
Kiwi Fruit Salad


Ingredients:
kiwi fruits, bananas, papaya, olive oil, honey, lime juice, lime zest, paprika, salt

Directions:
Combine Kiwi fruit, banana, and papaya; toss gently with honey lime dressing.
Honey lime dressing: combine all dressing ingredients and season to taste with a dash of salt.  Whisk well to combine.  Makes about 1/4 cup.
Cranberry Meatballs
Category: appetizers-and-snacks
By Sarah

This is a great recipe for people who would like to try something different for Thanksgiving. It makes a delicious side to any kind of turkey dish, and is very simple to make.

Ingredients:
2 pounds ground beef
1 cup bread crumbs
2  eggs, beaten
2 tablespoons soy sauce
¼ teaspoon ground black pepper
½ teaspoon garlic powder
⅓ cup ketchup
1 (16 ounce) can jellied cranberry sauce
1 (18 ounce) bottle barbecue sauce
2 tablespoons brown sugar
1 tablespoon lemon juice

Directions:
Preheat oven to 350 degrees F. (175 degrees C). Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes. In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.

Yields: 6 to 8 servings

Calories: 717.8
Fat: 37 g
Saturated fat: 14.6 g
Carbohydrates: 69.6 g
Sugars: 50.6 g
Dietary fiber: 1.9 g
Protein: 26.1 g
Cholesterol: 163.4 mg
Sodium: 1431.6 mg
Chicken Fajitas


Ingredients:
onions, green peppers, garlic, salsa, fresh coriander, corn tortillas, fresh oregano, cumin, garlic, chili powder, salt, black pepper, chicken breasts, olive oil

Directions:
Combine juices, herbs, spices, garlic, salt and pepper into a marinade., Marinate chicken breasts for 30 minutes., Grill or barbecue chicken for 2 minutes on each side or until done., Set aside., Heat oil in a large frying pan., Add onions, peppers and garlic., Cook for 15 minutes, stirring frequently., Do not overcook., Vegetables should be soft but not mushy., Add salsa and corriander., Mix well and heat through., Warm the tortillas., Serve with chicken and vegetables.
Diner's Freezer Salsa


Ingredients:
tomatoes, fresh cilantro, onions, garlic cloves, habanero peppers, green peppers, cumin, sea salt, vinegar, limes, juice of

Directions:
Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces].
Chop cilantro ,onion ,garlic and add to tomatoes.
Chop jalepenos with seeds and put in to 10 quart stock pot.
Add cumin, salt and vinegar and stir all together.
Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.
Boil down to about half to get rid of all the extra tomato water.
I use 3 cup reusable plastic containers.
Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.
Place lids on and freeze.
Roasted New Potato Salad


Ingredients:
olive oil, small red potatoes, sweet onion, garlic, coarse salt, fresh ground black pepper, green onion, salt, pepper

Directions:
Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
Bake at 425° for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
Serve immediately or chill to serve later.