xiaoxl/recipe_data huggingface dataset:
Pork & Hominy in Red Chiles Soup/Stew


Ingredients:
salt, water, dried ancho chiles, garlic cloves, dried oregano, yellow onion, hominy, chicken broth, corn tortilla chips, avocado, radish, lime wedge

Directions:
In a medium-large saucepan, add the water, salt and cubd pork. Bring liquid to a boil, then reduce to a simmer.  Cook pork about 20 minuts, until it is just tender. Remove pork from water using a slotted spoon. Cover pork with a damp cloth over a bowl to keep moist.
In the same water used to cook the pork, add the ancho chiles. Remove from hat and allow the peppers to soak for 20 minutes. Transfer the softened chiles and liquid to a food processor or blender.  Add garlic and oregano and process until smooth.
In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
Stir in the hominy, and the pureed peppers. Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
Stir in the  reserved pork, and bring soup to a boil. Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes. Taste and adjust seasonings as desired.
Laddle soup into bowls and allow diners to add condiments as desired.
Morton's the Steakhouse Chopped Salad


Ingredients:
head iceberg lettuce, head romaine lettuce, frozen artichoke hearts, canned artichoke hearts, hearts of palm, avocado, blue cheese, gorgonzola, red onion, plum tomato, Dijon mustard, extra virgin olive oil

Directions:
To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
Whisk the mustard and salad dressing mix until well mixed.
Add the olive oil and whisk until the dressing is emulsified.
Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
Note: If you use Good Seasons brand mix, two packets work well.
To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
Add the vinaigrette, toss well, and serve.
Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.
Dana's Sloppy Joes


Ingredients:
ground beef, onion, catsup, mustard, wine vinegar, salt, Worcestershire sauce

Directions:
In a large skillet, brown beef with onions., Mix the rest of the ingredients together., Add to beef and onions., Cook for 1 hour over medium heat, stirring occasionally., Serve on warm hamburger buns.
Simple Coleslaw Dressing
Category: side-dish
By kyleruts

Covers about 1 medium-sized head of shredded cabbage. You can add shredded carrots and broccoli to the mix as well. You can substitute seasoned salt for the Creole seasoning, if desired.

Ingredients:
1 cup mayonnaise
⅓ cup white sugar
¼ cup ranch dressing
¼ cup cider vinegar
¼ teaspoon celery seed
½ teaspoon Creole seasoning
¼ teaspoon ground black pepper
salt to taste

Directions:
Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 358.8
Fat: 34.3 g
Saturated fat: 5.2 g
Carbohydrates: 13 g
Sugars: 11.9 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 16.6 mg
Sodium: 370 mg
Shrimp Spaghetti with Tomato Sauce
Category: main-dish
By Socratic Food

A delicious spaghetti dish with large shrimp in a tomato sauce.

Ingredients:
20  large shrimp, deveined with shell and head left on
4  tomatoes, or more to taste
1 bunch flat-leaf parsley, divided
¼ cup extra-virgin olive oil
1 large onion, chopped
1  red bell pepper, chopped
1  fresh red chile pepper, finely chopped
4 large cloves garlic, sliced, or more to taste
½ cup water
2 tablespoons tomato paste
1 tablespoon dried oregano
salt and ground black pepper to taste
1 teaspoon paprika
1 ⅝ pounds spaghetti  (Optional)

Directions:
Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes. Combine tomatoes and 1/2 the parsley in a blender; puree until smooth. Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes. Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced. Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest. In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 485.7
Fat: 9.3 g
Saturated fat: 1.4 g
Carbohydrates: 77.5 g
Sugars: 6.7 g
Dietary fiber: 5.4 g
Protein: 22.4 g
Cholesterol: 79.9 mg
Sodium: 159.6 mg
Keg's Mushroom Neptune


Ingredients:
cream cheese, sour cream, swiss cheese, garlic clove, shrimp, green onion, pepper, fresh mushrooms

Directions:
Combine all 8 ingredients.
Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.].
Bake at 375ºF for 15 minutes or until slightly browned.
Shaved Brussels Sprouts Caesar Salad
Category: salad
By Chef Sous Chef

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

Ingredients:
½  baguette, cut into cubes, divided
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 slices bacon, divided
2  anchovy fillets
6 cloves garlic, finely minced or grated
2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup grated Parmigiano-Reggiano cheese, divided
2  lemons, juiced
¼ teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 pounds Brussels sprouts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet. Place a wire cooling rack on a separate baking sheet; lay bacon slices on top. Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon. Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined. Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

Prep time: 30 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 459.3
Fat: 29.2 g
Saturated fat: 7.1 g
Carbohydrates: 36.3 g
Sugars: 4.4 g
Dietary fiber: 8.3 g
Protein: 19.3 g
Cholesterol: 33.2 mg
Sodium: 1028.3 mg
Irish Dried Cherry Buttermilk Scones


Ingredients:
buttermilk, buttermilk, egg, light brown sugar, vanilla, cake flour, double-acting baking powder, baking soda, salt, unsalted butter, granulated sugar

Directions:
In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.
In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.
Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.
Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.
Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.
Calico Beans


Ingredients:
butter beans, red kidney beans, ketchup, brown sugar, mustard, white vinegar, salt, bacon, ground beef

Directions:
Empty cans of beans, undrained, into crock pot.
Add ketchup, mustard, onions, ground beef, crumbled bacon, and salt.
Stir together.
Simmer in crockpot on low setting for 4-5 hours or until bubbly, or baked in oven at 375 degrees for 45-50 minutes.
May be served with sour cream.
Spanish Moroccan Fish
Category: world-cuisine
By Hanna R

This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1 clove garlic, finely chopped
1 (15 ounce) can garbanzo beans, drained and rinsed
2  red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3  tomatoes, chopped
4  olives, chopped
¼ cup chopped fresh parsley
¼ cup ground cumin
3 tablespoons paprika
2 tablespoons chicken bouillon granules
1 teaspoon cayenne pepper
salt to taste
5 pounds tilapia fillets

Directions:
Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more. Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 268.2
Fat: 5.1 g
Saturated fat: 0.9 g
Carbohydrates: 12.6 g
Sugars: 3.3 g
Dietary fiber: 3.3 g
Protein: 41.7 g
Cholesterol: 69.6 mg
Sodium: 381.1 mg
Dr. Schmittmann's Veggie Chili


Ingredients:
olive oil, onion, garlic cloves, green pepper, zucchini, salt, rosemary, oregano, tarragon, thyme, chili powder, brown sugar, diced tomatoes, kidney beans, great northern beans, whole kernel corn, tomato paste

Directions:
Prepare a large pot for sautéing by heating a small amount of oil (I use olive or canola oil] over medium to low heat.
Begin to sauté the onion, garlic and fresh veggies and then add all the spices (dried or fresh if you have it]. It should begin to smell really good at this point! (NOTE: The first time you make this, you may want to start with only 1 tbsp of chili powder and then add more to taste later while simmering].
When the onion is starting to get a little caramelized, add brown sugar (opt], diced tomatoes with liquid and drained cans of beans, corn and mushrooms (or other canned veggies of choice] and simmer for 10 minutes stirring occasionally.
Then add tomato paste to thicken (optional] and simmer another 20 minutes covering and lowering the heat once it has reached desired thickness (I cover for the last 10 minutes]. Your whole house will smell wonderful when it is done!
Stilton and Broccoli Soup


Ingredients:
onion, celery, leek, potato, butter, broccoli, Stilton cheese

Directions:
heat oil in a large saucepan and add the onions, cook on slow heat until soft.
add the celery, leek and butter, stir until hot - turn off the heat then put lid on for a few minutes Pour in the stock and add thick stems of the broccoli, cook for 15 minutes until soft.
Add the remainder of the broccoli and cook for another 5-6 minutes. let it cool slightly and place in blender, return to the pan heating it back up and add the stilton stirring in the salt and pepper.
N.B: the more vintage the cheese 150 grams is fine, otherwise add extra.
Gyoza


Ingredients:
ground pork, napa cabbage, garlic cloves, green onion, dry sherry, light soy sauce, gingerroot, wonton wrappers

Directions:
Mix well the pork, cabbage, garlic, green onions, sesame oil, sherry, soy sauce and ginger root.
Place 1 1/2 teaspoons filling in the center of each wrapper; moisten the edges with water, fold in half making six small accordian pleats on one side.
Set them down as finished on a cornstarch dusted baking sheet, and make sure that they don't touch each other.
At this stage, you can freeze them  or cook them to eat right away. To freeze, put them into the freezer in the single layer until they are solid, then bag up, and date and label. Can be cooked from the frozen stage in the future, just add a couple of minutes to the total time.
To cook: Heat 1 tablespoon of oil to medium high. Place about 1/3 gyoza sitting up with the pleated edge up, Make sure they aren't touching each other.  When the bottoms are golden brown, add 1/2 cup of water, and immediately cover the pan with a tight fitting lid.
Steam to cook about 4 minutes.
Serve with a sesame-soy dipping sauce.
Pineapple Upside-Down Cake (Gluten Free)
Category: desserts
By corbettcook

Caramelized brown sugar, fresh pineapple, and rum make for a delicious cake! I made this for Paul's 2018 birthday and a dinner club dinner.

Ingredients:
¼ cup butter
¾ cup light brown sugar
1 tablespoon pineapple juice
1 tablespoon dark rum  (Optional)
½ small fresh pineapple - peeled, cored, and sliced
½ cup butter
1 ¼ cups gluten-free all-purpose baking flour
¼ cup almond flour
½ cup white sugar
2 ⅛ teaspoons baking powder
½ teaspoon salt
⅛ teaspoon ground cardamom
2 large eggs
½ cup cold milk
1 (4 ounce) jar maraschino cherries for garnish

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside. Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes. Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly. Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes. Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 285.4
Fat: 14.3 g
Saturated fat: 7.8 g
Carbohydrates: 37.7 g
Sugars: 23.9 g
Dietary fiber: 1.9 g
Protein: 3.6 g
Cholesterol: 62.3 mg
Sodium: 284.9 mg
Grandma's Lebanese Chili


Ingredients:
bulgur, olive oil, yellow onions, carrots, cauliflower, turmeric, ground coriander, ground cloves, ground allspice, cayenne pepper, ground cumin, chickpeas, diced tomatoes, tamari soy sauce, cashews

Directions:
Rinse bulghur in a sieve.
Put bulghur in medium bowl and cover with boiling water by 2 inches?.
Soak uncovered for 30 minutes, or until tender.
Drain thoroughly by spooning batches into a sieve and pressing out all of the liquid with the back of a spoon.
As the batches are completed, put them in another medium bowl.
Heat the oil in a large skillet over medium heat.
Add the onions and saute for 3 minutes, tossing often.
Add carrots and cauliflower and saute for additional 2 minutes.
Sprinkle on the turmeric, coriander, cumin, cloves and cayenne and cook 1 minute, stirring frequently.
Add the drained chickpeas.
Mix and cook 2 minutes.
Stir in the drained bulghur, tomatoes and tamari and mix thoroughly.
Cook, tossing occasionally, 15 minutes, or until piping hot.
Toss cashews on top and serve with plain yogurt, for contrasting flavor & texture.
Lady Di's Lasagna Roll-Ups


Ingredients:
olive oil
green pepper
minced garlic cloves
In Search of the Ultimate Spaghetti/Pizza/Pasta Sauce
fresh basil
oregano
Perfect  Egg Pasta
egg
ricotta cheese
Homemade Ricotta Cheese (Crock Pot]
parmesan cheese
mozzarella cheese

Directions:
Meat Sauce:
Sprinkle Italian sausage with steak seasoning (if desired].
Brown sausage, onions, garlic and green peppers in olive oil.
Do not over cook, just until meat is no longer pink.
Drain any excess grease.
Add marinara sauce, basil, oregano, salt, and simmer for 30 minutes or until thick.
Noodles:
Bring a large pot of salted water, with 2 tablespoons oil, to boil; drop in noodles and cook until al dente (do not overcook]. Drain and arrange on cookie sheet so they do not stick together.
Spray 9 x 13 baking dish with non-stick cooking oil.
Spread 1/2 of meat sauce on bottom.
Cheese Filling:
In medium mixing bowl add ricotta cheese, egg and 1 cup parmesan cheese;  mix by hand until smooth (mixture should be a little fluffy].
Spread 1/4 cup of cheese mixture on each noodle and roll up jelly roll fashion; place seam side down on meat sauce.
Spread remaining sauce over lasagna rolls and sprinkle mozarella and remaining parmesan cheese over top.
Cover and bake at 375 degrees for 25 minutes, or until sauce is bubbly.
Remove lid and bake additional 15 minutes.
Allow to cool 10 minutes before serving.
Blue Crab Dip Like Joe's Crab Shack


Ingredients:
cream cheese, heavy whipping cream, parmesan cheese, white wine, red bell peppers, roma tomato, green onions, ground mustard, lump crabmeat, parmesan cheese

Directions:
Fold all ingredients together except 1 T Parmesan cheese.
spread evenly into oven proof baking dish.
Microwave for 2 minutes.
Transfer to oven and broil till top is slightly browned.
Garnish with Parmesan and serve with Tortilla chips or toasted sourdough baguettes.
For a little more zing we add extra (about another 1 t] crab boil, be careful--it can add quite a kick!
Mom's Chicken Pot Pie


Ingredients:
butter, onion, all-purpose flour, salt, ground black pepper, chicken broth, milk, new potatoes

Directions:
1/3 cup butter.
1/3 cup chopped onion.
1/3 cup all-purpose flour.
1/2 teaspoon salt.
1/4 teaspoon ground black pepper.
1 3/4 cups chicken broth.
2/3 cup milk.
2 cups chopped cooked chicken.
1 (14.5 ounce] can peas and carrots.
1/2 (15 ounce] can whole new potatoes, drained.
1 (15 ounce] package prepared double-crust pie pastry.
Chocolate Mayo Cake
Category: desserts
By Virginia Godd

My mom made this cake while living in the Depression.  It is so good, I hope this fills your needs and your memories.

Ingredients:
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ cups white sugar
1 ½ cups mayonnaise
⅓ cup unsweetened cocoa powder
1 ½ cups water
2 ¼ teaspoons baking powder
1 ½ teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans. Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth.  Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

Yields: 2 -9 inch round layers

Calories: 207.7
Fat: 11.2 g
Saturated fat: 1.8 g
Carbohydrates: 25.7 g
Sugars: 12.7 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 5.2 mg
Sodium: 203.5 mg
Happy Soup


Ingredients:
chicken bouillon, crushed red pepper flakes, dried basil, kidney beans, romano cheese, whole kernel corn

Directions:
Bring bouillon to a boil over medium-high heat.
Add tortellini through basil and cook until tender.
Lower heat to medium, add beans and cheese, and simmer 5-8 minutes until beans are tender.
Add corn and continue cooking 1-2 minutes until heated through.
Corn Relish for canning


Ingredients:
corn, red bell pepper, green bell pepper, celery, onion, sugar, distilled white vinegar, water, salt, celery seed, mustard seeds, ground turmeric

Directions:
Cook ears of corn in boiling salted water for 4 minutes.
Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
Process for 15 minutes in a boiling water bath.
Blueberry Dumplings


Ingredients:
fresh blueberries, water, sugar, unbleached all-purpose flour, baking powder, kosher salt, unsalted butter, milk, creme fraiche

Directions:
Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
Add the berries and cover with the lid.
Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
Pour the milk into a small saucepan.
Cut the butter into small pieces and add to the milk.
Warm over moderate heat until the milk is warm and the butter is almost completely melted.
Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
The batter should look lumpy and under mixed.
Remove the lid from the top of the casserole and keep it close by.
Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
The dumplings will sink a little.
Return the lid to the top and place back into the oven.
Continue cooking for 15 minutes.
Do not remove the lid until this baking time has elapsed.
Remove from the oven and place on a rack.
Remove the lid and let cool for 15 minutes before serving.
Whip the crème fraîche (or whipping cream] until thickened.
To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.