xiaoxl/recipe_data huggingface dataset:
Vegetarian Cassoulet  (Cassoulet De Legumes)


Ingredients:
dried white beans, bay leaf, red bell pepper, carrot, garlic cloves, potato, olive oil, dried thyme leaves, dry red wine, diced tomatoes, fresh parsley

Directions:
Cook beans according to package directions; can be cooked in a pressure cooker or  crockpot.  Cook until tender but don't overcook.
Preheat oven to 325 degrees F.
Reserve 5 of the garlic cloves.
In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
In an earthenware (or corningware] casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
Cover casserole with a tight fitting lid and bake for about one hour.
Add more liquid if needed to keep the beans from burning.
Mince the reserved garlic cloves.
Combine minced garlic with the bread crumbs,  minced parsley and 1 tablespoon olive oil.
Increase oven heat to 400 degrees F.
Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
Return  uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
Break the crust and stir it into the cassoulet.
Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
Return uncovered dish to the oven and bake until the second and final crust has formed.
Then serve.
Cucumber Avocado Salad
Category: salad
By GrapeJuiceMama

Enjoy this salad made with thinly sliced cucumber, dill, avocado, and red onion. It's a little sweet and a little tangy, yet fresh and crispy.

Ingredients:
1  cucumber, peeled and thinly sliced
1 small red onion, thinly sliced
⅓ cup fresh dill, chopped
1 clove garlic, quartered
2 tablespoons white sugar
1 teaspoon salt
1  ripe avocado - peeled, pitted and chopped
¼ cup red wine vinegar

Directions:
Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes. Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 128.6
Fat: 7.5 g
Saturated fat: 1.1 g
Carbohydrates: 16.2 g
Sugars: 8.5 g
Dietary fiber: 4.1 g
Protein: 1.8 g
Sodium: 588.6 mg
Grandma's Chocolate Custard Pie
Category: desserts
By TRISTESS00

Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.

Ingredients:
¾ cup white sugar
2 tablespoons self-rising flour
1 tablespoon cocoa powder, or more to taste
2 cups whole milk
2  eggs, separated
1 teaspoon vanilla extract
1  pre-baked pie shell
1 pinch white sugar, or to taste
1 dash vanilla extract, or to taste

Directions:
Mix sugar, flour, and cocoa powder together in a bowl until well combined. Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth. Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard. Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn. Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 1 pie

Calories: 251.7
Fat: 10.8 g
Saturated fat: 3.4 g
Carbohydrates: 33.9 g
Sugars: 21.8 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 52.6 mg
Sodium: 184 mg
Sun-Dried Tomato Pesto


Ingredients:
sun-dried tomatoes, olive oil, parmesan cheese, garlic, onion, oregano, basil, thyme, red pepper flakes, lemon juice

Directions:
Everything goes into the food processor.
Whirl till you have a thick, grainy sauce.
Store in the refrigerater covered, or serve immediately: 1/4 cup for each serving.
Pass some additional Parmesan for individual taste.
Basic Beef Stock
Category: soups-stews-and-chili
By Wolverine

Rich, hearty beef stock.

Ingredients:
6 pounds beef soup bones
1 large onion
3 large carrots
½ cup water
2 stalks celery, including some leaves
1 large tomato
½ cup chopped parsnip
1 medium potato
8  whole black peppercorns
4 sprigs fresh parsley
1  bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water

Directions:
Preheat oven to 450 degrees F (230 degrees C). Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine  1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Prep time: 25 mins
Cook time: 5 hrs 45 mins
Total time: 6 hrs 10 mins
Yields: 8 cups

Calories: 61
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 13.9 g
Sugars: 3.6 g
Dietary fiber: 3.3 g
Protein: 1.9 g
Sodium: 978.4 mg
Coffee Slushie, Low Sugar  -  Fat Free


Ingredients:
nonfat milk, Splenda sugar substitute

Directions:
Place all ingredients in blender container; cover.
Blend on high speed until ice is crushed.
Pour evenly into 2 glasses.
Garden Zucchini Bisque


Ingredients:
butter, margarine, zucchini, fresh mushrooms, onion, fresh parsley, butter, margarine, flour, chicken broth, pepper

Directions:
In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min].
Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min].
Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min].
Stir in cream, pepper and zucchini mixture.
Continue cooking until heated through (5 to 6 min].
Puffy Pancake With Nutty Banana Butterscotch


Ingredients:
unsalted butter, eggs, milk, flour, granulated sugar, brown sugar, salt, sour cream, bananas, walnuts

Directions:
Preheat oven to 425°F
Place 1/2 stick of butter into a 9-inch square baking dish and put it into the oven to melt, about 5 minutes. You could toast the chopped walnuts in a separate pan, in the oven at the same time or toast them in a pan on the stove top. Keep an eye on them so they do not burn and toast until fragrant.
In a large bowl; whisk the milk and eggs together. In another bowl, whisk the flour and granulated sugar together until blended, then whisk in the egg-milk mixture.
Pour the batter into the prepared baking dish, bake until the pancake starts to rise and becomes puffy, about 15 - 20 minutes.
Meanwhile, in a medium sized saucepan;  cook the brown sugar, salt, and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes.
Stir in the other 1/2 stick of butter, the sour cream, and the sliced bananas; heat through.
Drizzle the pancake with half of the butterscotch-banana sauce and sprinkle with the toasted walnuts.
Slice and serve with the rest of the sauce on the side.
Musician's Tart


Ingredients:
dried pear half, pitted dates, brown sugar, butter, margarine, brown sugar, corn syrup, pine nuts, cashews

Directions:
FILLING.
Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute.
Puree mixture in processor to thick paste (can wait til cools a bit]. Cool completely.
Preheat oven to 400 degrees Fahrenheit.
NUT TOPPING.
Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves.
Increase heat, bring to boil. Boil vigorously 1 minute.
Remove from heat; mix in nuts and (pareve] cream.
ASSEMBLY.
Spread fruit filling into bottom of cooled, baked pie/tart shell.
Set tart pan on cookie sheet. Spoon nut topping over filling.
Bake until filling bubbles, about 20 minutes Remove from oven and cool on rack for about 10 minutes
Loosen tart pan from sides (if using pan with removable sides] but do not remove.
Cool completely in pan.
Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges.
Ham and Cheese Patties


Ingredients:
cooked ham, ground black pepper, garlic powder, sharp cheddar cheese, egg, self-rising flour, cornmeal, mayonnaise

Directions:
Combine all ingredients except oil, in a medium sized bowl (mixture will be stiff].
Heat oil over medium heat, in a non-stick skillet large enough to fry all patties at one time (may do 2 patties at a time to turn more easily].
While oil is heating, form mixture into 4 patties.
Fry until golden brown, about 6 minutes on each side.
Serve warm and enjoy!
Grandma Evelyn's Peanut Butter Fudge


Ingredients:
sweetened condensed milk, real butter, granulated sugar, peanut butter, marshmallow cream, vanilla extract, walnuts

Directions:
First you will need the following utensils:.
1 Heavy Stock Pot.
1 Small Glass of Cold Tap Water.
Wooden Spoon.
Teaspoon.
1 Greased 9x12 in Cake Pan.
______________________________.
Place first 3 ingredients in Pot, and over Medium High Heat bring to a rolling boil.  *Stirring Constantly* to prevent Burning.
Once you have reached a rolling boil , continue to boil for several Minutes.
Take your teaspoon and gather up a small amount and drop it into the glass of cold water.  If it forms a soft ball, it is done.  If not, continue to boil for another minute or two until it does.
Once it has reached the soft ball stage, Immediately remove from heat and add the remainder of the ingredients in this order:.
Marshmallow fluff , Peanut butter, Vanilla and nuts.
Immediately pour into cake pan and spread if necessary.  Let Cool at room.
temperature.
This Fudge can be stored in the freezer for up to one year wrapped tightly in Plastic wrap and then in Foil.
Wonderful for the holidays or that special gift for someone You love.
Emily's Famous Sloppy Joes
Category: main-dish
By HBIC

This is just a good old-fashioned Sloppy Joe recipe. Just slap some on a bun and enjoy!

Ingredients:
1 ½ pounds ground beef
1  onion, chopped
1  red bell pepper, chopped
1 (6 ounce) can tomato paste
1 cup water
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon distilled white vinegar
3 tablespoons brown sugar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8  hamburger buns, split

Directions:
In a large skillet over medium-high heat, saute the ground beef for 5 minutes. Add the onion and red bell pepper; saute for 5 more minutes, or until onion is tender. Drain the fat. Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, paprika, cumin, vinegar, brown sugar, oregano, salt and pepper. Continue to heat for 5 to 10 minutes, or until mixture is thick and stewy.

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

Calories: 328.3
Fat: 12.6 g
Saturated fat: 4.5 g
Carbohydrates: 34.2 g
Sugars: 8.8 g
Dietary fiber: 3.2 g
Protein: 19.4 g
Cholesterol: 51.7 mg
Sodium: 616.5 mg
Pan De Muertos ( Day of the Dead Bread)


Ingredients:
flour, sugar, salt, dry yeast, milk, water, butter, eggs, flour, sugar

Directions:
Mix all dry ingredients together except the 4 1/2 cups of flour.
In small pan, heat the milk, the water, and the butter.
Add liquid mixture to the dry mixture.
Beat well.
Mix in the eggs and 1 1/2 cups of flour. Beat well.
Put in rest of flour, little by little.
Knead the mixture for 10 minutes.
Put dough in bowl and allow to rise until has doubled in size, or about an hour and a half.
Punch dough down and reshape it with some "bone" shapes on top to decorate it.
Let rise another hour.
Heat 1/2 cup sugar and the 1/3 orange juice over stove until melted.
Brush over dough.
Bake at 350°F for about 40 minutes.
Apple Cabbage Slaw


Ingredients:
cabbage, red apples, evaporated milk, lemon juice, sugar, onions, salt, pepper

Directions:
In a large bowl, toss the cabbage & apples; in a small bowl, comine the remaining ingredients.
Pour over cabbage mixture & toss to coat; refrigerate until serving.
Gingerbread Cake


Ingredients:
all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, butter, brown sugar, eggs, lemon, zest of, molasses, milk

Directions:
Preheat oven to 350°F and place rack in center of oven.
Butter and flour a 9-inch cake pan
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves.
In bowl of your electric mixer cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the lemon zest and molasses and beat to combine.
Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients.
Beat just until incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan.
Let cool completely and then frost if desired.
If desired, garnish the top of the frosted cake with toasted walnuts.
Apple Cake with Cream Cheese Frosting


Ingredients:
cooking apples, sugar, eggs, vanilla, all-purpose flour, baking powder, ground cinnamon, salt, baking soda, pecans, pecan pieces, cream cheese, butter, powdered sugar

Directions:
In a large bowl, mix together apples and sugar.
Stir in oil, eggs, and vanilla.
In another bowl, mix together flour, baking powder, cinnamon, salt, and baking soda.
Add flour mixture to apple mixture; stir until combined.
Fold in 1 cup pecans.
Pour batter into 2 greased and floured 8 or 9-inch round baking pans.
Bake at 350 degrees for 30-35 minutes or until pick comes out clean.
Cool on wire racks for 10 minutes.
Remove from pans; cool completely on wire racks.
For frosting: In a bowl, using an electric mixer, beat cream cheese and butter on medium speed until light and fluffy.
Beat in caramel ice cream topping.
Gradually beat in 2 cups sifted powdered sugar.
Beat in 2 1/4 cups additional powdered sugar to reach the appropriate spreading consistency.
Place one cake layer on a serving platter.
Frost top of this cake layer.
Add the second cake layer on top; frost top and sides with remaining frosting.
Garnish with additional pecan pieces and drizzle with extra caramel ice cream topping.
Cover and store in the refrigerator.
Blueberry Pie With Sweet Almond Crust


Ingredients:
all-purpose flour, salt, sugar, unsalted butter, shortening, Amaretto, milk, blueberries, flour, cinnamon, sugar, orange, zest of, butter, egg

Directions:
Ground the almonds in the food processor until fine.
Add the flour, salt, and sugar. Pulse a few times to mix. Add the COLD butter and shortening cubes and pulse until the mixture resembles peas.
Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap.
Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.
Meanwhile, mix the blueberries with the following 5 ingredients and set aside.
Preheat the oven to 425 degrees F. Move to racks to a lower and middle position.
Flour a work surface and roll out one disk of dough in a 12 inch circle. Fold the dough over the rolling pin to transfer it to a 9 inch pie pan. Repair any cracks.
Crimp or pinch the edges.
Roll out the second disk of dough and cut out shapes with a floured cookie cutter.
Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.
Place the pie on the lower rack and bake for 15 minutes. Lower the heat to 375 degrees F, and move the pie up to the middle rack. Bake another 35-45 minutes—until the crust is golden brown and the blueberry filling in bubbling. If the pie crust browns too quickly, cover it with foil.
Once out of the oven, resist the urge to cut into the pie and have a slice. The pie needs to cool to room temperature for the filling to thicken up! It usually takes about 2 hours!
Spicy Calamari With Bacon and Scallions


Ingredients:
squid, bacon, salt, scallion, hot red pepper flakes

Directions:
Rinse squid and dry on paper towels.
Cut large tentacles in two and bodies into 1/2" rings.
Cut bacon into 1" pieces and brown in a 12" skillet.
Transfer bacon to paper towels to drain.
Turn the heat to high, get bacon fat very hot.
Toss calamari with 1/4 teaspoon of salt and add to skillet with the scallions and red pepper flakes.
Saute till just done, about three minutes.
Serve immediately, sprinkled with bacon.
Thai-Style Beef Salad


Ingredients:
fish sauce, lime juice, dark soy sauce, garlic, cilantro, green onion, shallot, beef, sweet onion, tomatoes, cucumber, mung bean sprouts

Directions:
Mix dressing ingredients (first 10 items] and chill several hours to let flavors develop.
Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
May present with jasmine rice or hot naan bread.
Use sriracha sauce (hot red chili] on the side if you would like more heat.
Raw Alfredo Zucchini With Peas & Peppers


Ingredients:
lemon juice, garlic clove, salt, pine nuts, nutmeg, coconut meat, honey, allspice, pepper, red bell pepper, peas, zucchini

Directions:
Alfredo Sauce: Put all the ingredients, except for the zucchini, bell pepper & peas, in a blender and blend until very smooth. If using a vita-mix or high powered blender, this also warms the sauce and it's ready to serve over noodles. Otherwise, slightly warm in pan or dehydrator before serving.
Noodles: Peel the zucchini and make into noodles using a Spiral Slicer, Mandoline, or slicing very fine 'noodles' length-wise with a knife. Soak in warm water with the peas.
Prepare & Serve: Drain zucchini and peas. Mix the diced red-bell peppers and Alfredo sauce and serve.
Little Italy Panini


Ingredients:
pesto sauce, tomatoes, provolone cheese

Directions:
Spread pesto on inside of each slice of bread., Create sandwich by layering tomato, cheese, meat, and peppers., Grill on panini press or skillet until heated through and cheese is melted.
Stir-Fried Zucchini With Corn and Sweet Bell Pepper


Ingredients:
onion, olive oil, garlic cloves, red bell pepper, ground cumin, hot red pepper flakes, zucchini, salt, corn kernels, fresh lime juice, lemon juice

Directions:
In a large skillet, cook the onion in the olive oil over moderate heat until it is softened and just beginning to color around the edges, about 3 minutes.
Add the garlic and bell pepper.
Cook, stirring until the pepper begins to soften, 2 to 3 minutes.
Add the cumin and hot pepper and cook, stirring, for 1 minute.
Add the zucchini and season with the salt.
Cook stirring occasionally, until the zucchini is tender but still firm, 3 to 5 minutes.
Add the corn and cook, stirring frequently, until hot, about 2 minutes.
Sprinkle on the lime juice and serve hot or at room temperature.
Kittencal's Low Fat Baked Parmesan Fish Fillets


Ingredients:
water, parmesan cheese, dried parsley, paprika, garlic powder, seasoning salt, fresh ground black pepper, cayenne pepper

Directions:
Preheat oven to 500 degrees F.
Set oven rack to lowest position.
Coat/spray a baking sheet with cooking spray.
In a shallow bowl whisk egg whites with water.
In a bowl combine the breadcrumbs with Parmesan cheese and next 7 dry spices (you may omit the cayenne].
Dip the fish firstly into the egg whites allowing any excess to drip off.
Place a small amount of the crumb mixture onto a plate then coat in the breadcrumb mixture pressing down with hands to firmly pack the coating onto the fish adding more crumbs onto the plate as needed to coat each fillet (do not use the whole amount of crumbs on the plate at one time or they may get soggy].
Place the breaded fish onto baking sheet.
Bake in preheated 500 degree F oven for about 10 minutes or until the fish flakes with a fork (baking time will vary depending on the thickness of the fillets do not over cook the fillets].
Vidalia Onions in Soy


Ingredients:
butter, margarine, soy sauce

Directions:
Melt the butter in small saucepan., Add soy sauce to melted butter and mix., Peel and quarter the onion., Add to pan and cook over low heat., We like them a bit underdone but cook to your liking.
King Creole


Ingredients:
dark rum, Kahlua, heavy cream

Directions:
Add the first 3 ingredients into a shaker filled with ice., Shake vigorously., Strain into a cocktail glass., Float the cream on top.
Low Fat Chutney Chicken


Ingredients:
chicken breasts, Hungarian paprika, black pepper, peach chutney, lemon juice, brown sugar, curry powder, ginger

Directions:
PREHEAT oven 180F/350C.
Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
COMBINE pepper, paprika and garlic salt.
PLACE chicken in a carresole dish sprayed with oil.
RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
NOTE: I used glass Pyrex 13 x 9 dish.
NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
COMBINE chutney, lemon juice, curry powder, givger and brown sugar
NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
ENJOY!