xiaoxl/recipe_data huggingface dataset:
Lombo Di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks)


Ingredients:
leeks, water, butter, salt, black pepper, boneless pork loin, dry white wine, fresh parsley

Directions:
Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups], soak in cold water to loosen dirt.
Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat.
Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
Heat remaining 2 teaspoons butter in pan over medium-high heat.
Add pork to pan.
Cook 5 minutes, turning to brown on all sides.
Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
Return leek mixture to pan.
Cover, reduce heat, and simmer 2 hours or until pork is tender.
Remove pork from pan and increase heat to reduce leek sauce if too watery.
Cut pork into 1/4-inch-thick slices.
Serve with leek mixture.
Garnish with parsley, if desired.
*6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture].
Old Fashioned Rice Pudding


Ingredients:
eggs, granulated sugar, salt, vanilla, steamed rice, nutmeg

Directions:
Separate the eggs. Putting the egg yolks in a large bowl and the egg whites in a smaller bowl.
In large bowl mix egg yolks, sugar, milk, salt, and vanilla until well blended. Add steamed rice.
In small bowl beat egg whites until stiff and stand in peaks.
. Fold beaten egg whites into egg, milk mixture, pour into 1 1/2 quart baking dish. Sprinkle top with ground nutmeg.
Bake in 350 degree oven for 60 minutes or until  knife inserted in center comes out clean.
Serve warm with Vanilla Ice Cream or cold from the refridgerator.
Enjoy!
California Club Sandwich


Ingredients:
mayonnaise, romaine lettuce leaves, roma tomatoes, avocado, crisp bacon, chicken breasts, fresh ground black pepper, kosher salt

Directions:
Toast the bread in a toaster, or under a broiler on both sides.
Arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary] and top with the chicken (without letting any hang over the sides].
Add avocado slices & season with a pinch of salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, chicken side-up. Cover with the third bread slice.
Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice.
Using a serrated knife cut sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword].
Crock Pot Spicy Bean Soup


Ingredients:
great northern beans, chicken broth, water, onion, celery ribs, garlic clove, lean ham, bacon

Directions:
In heavy skillet, fry bacon until crisp. Remove to paper toweling.
Sauté celery and onion in bacon drippings until tender.
Add garlic; cook to fragrant.
Place beans, water, broth, onion mixture, and ham in crock pot.
Add seasonings and combine well.
Cover and cook on LOW for 6-8 hours.
Just before serving, extract about 1 cup of beans; mash well; and return to crock pot. Stir to blend.
Add crumbled bacon.
Serve with skillet cornbread or cheese crackers.
Very Tasty Chickpea Salad


Ingredients:
chickpeas, onion, garlic cloves, olive oil, vinegar, cumin, salt

Directions:
Soak the chickpeas (if they are not canned] in water for 12 hours.  If you use canned garbanzo beans then skip this step and step 2 as here in Egypt we buy raw chickpeas.
Boil the chickpeas in hot water till totally cooked; drain and set aside till it cools down.
In a big bowl, mix the olive oil, vinegar, cumin, salt and lemon; mix very well.
Add the chopped onion and garlic; mix thoroughly and set aside for 20 minutes.
Add the chickpeas; mix well and enjoy :].
Bon Appetit.
Baby Shiitake Mushrooms With Parmesan and Garlic


Ingredients:
shiitake mushrooms, butter, fresh parmesan cheese, garlic clove, green onions

Directions:
Preheat oven to broil., Line a baking pan with aluminum foil., Grease foil lined pan with 1 teaspoons of vegetable oil., Peel and finely chop 1 garlic clove., In a small bowl combine softened butter and garlic with a fork., Wash mushrooms and remove stems., Brush entire outside of mushroom cap with garlic butter., Place each cap top side down in greased, aluminum foiled pan., Finely grate 4 tablespoons of fresh Parmesan cheese into a small bowl., Sprinkle each mushroom cap with approximately 1/2 tablespoon of grated Parmesan., Finely slice green onion tops and sprinkle lightly on top of cheese., Place in oven and broil until cheese has melted completely., Enjoy!
Smashed Cauliflower Side Dish
Category: fruits-and-vegetables
By Erika Cormier

Wonderfully creative substitute for potatoes or rice. Surprise your family with this excellent side dish!

Ingredients:
2 (16 ounce) packages frozen cauliflower
¼ cup butter
¼ teaspoon ground black pepper
½ teaspoon salt
1 clove garlic, minced  (Optional)

Directions:
Place cauliflower in a pot with enough water to cover. Bring to a boil and cook 10 minutes, or until tender. Drain and return cauliflower to pot. Stir butter, black pepper, salt, and garlic into cooked cauliflower. Mash cauliflower mixture with a potato masher or whisk until a smooth consistency similar to mashed potatoes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 157.7
Fat: 12.1 g
Saturated fat: 7.4 g
Carbohydrates: 11 g
Sugars: 5.1 g
Dietary fiber: 5.3 g
Protein: 4.7 g
Cholesterol: 30.5 mg
Sodium: 427.1 mg
Patriotic White Chocolate Covered Strawberries


Ingredients:
fresh strawberries, fresh strawberries, white chocolate, sugar

Directions:
Line a baking sheet with wax paper or parchment paper.
In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place the Fruity Sweet blueberry sugar into a small bowl and set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the Fruity Sweet blueberry sugar, and place on wax paper.
Refrigerate the berries until ready to serve to allow the chocolate to set up.
Hot Water Chocolate Cake
Category: desserts
By TERRILEE

A chocolate cake made with boiling water. Frost with your favorite chocolate frosting.

Ingredients:
2 cups white sugar
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup butter
1 cup water
½ cup buttermilk
2  eggs, beaten
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside. In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly. Pour cake batter into prepared 9x13 inch baking pan.  Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 - 9x13 inch pan

Calories: 147
Fat: 4.5 g
Saturated fat: 2.7 g
Carbohydrates: 25.4 g
Sugars: 17 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 25.9 mg
Sodium: 203.3 mg
Peach Cobbler With Frozen Peaches


Ingredients:
sugar, cornstarch, lemon juice, table salt, flour, sugar, baking powder, baking soda, salt, unsalted butter, plain yogurt

Directions:
Preheat oven to 425 degrees.
For the filling: Defrost peaches completely in colander. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 2 tablespoons of drained juice (discard extra], cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 15 to 20 minutes.
For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.] Break dough into 6 evenly sized but roughly shaped mounds and set aside.
To assemble and bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch]. Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown, about 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.
Mushroom Rice


Ingredients:
rice, mushroom, onion, soy sauce

Directions:
Boil rice as normal.
In a separate pan, saute the onions and add mushrooms.
When the rice is done, add soy sauce to taste, mix in the mushrooms and onions and serve!
Hibiscus Iced Tea


Ingredients:
lemon, sugar, water

Directions:
Bring the water to a boil and then turn off any heat and add the tea and the hibiscus petals and steep for five minutes.
Pour through a fine sieve into a pitcher, add the sugar and lemon juice, and stir.
Pour into glasses over ice to serve.
Apple Coleslaw


Ingredients:
Miracle Whip, honey, green cabbage, red cabbage, apples

Directions:
Mix dressing and  honey in large bowl., Add remaining ingredients, mix lightly., Refrigerate at least 1 hour.
Mom's Cheesecake
Category: desserts
By Mary

This creamy cheesecake is great with a variety of toppings - or even by itself!

Ingredients:
1 ½ cups graham cracker crumbs
3 tablespoons white sugar
½ teaspoon ground cinnamon
¼ cup margarine
3 (8 ounce) packages cream cheese
1 ½ cups white sugar
4  eggs
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan. In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream. Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch springform pan

Calories: 491
Fat: 34.1 g
Saturated fat: 18.6 g
Carbohydrates: 39.6 g
Sugars: 31.8 g
Dietary fiber: 0.3 g
Protein: 8.4 g
Cholesterol: 140.5 mg
Sodium: 358.4 mg
All Purpose Seasoning Salt


Ingredients:
kosher salt, ground black pepper

Directions:
Add everything to a bowl and mix well to combine.
Use on anything.
If you add something else to spice it up, make sure to keep the ratio the same.  You don't want to overpower the taste of the food and just taste like seasoning salt.
Creamy Chicken Alfredo Chowder


Ingredients:
boneless skinless chicken breast, onion, garlic cloves, fresh mushrooms, low-fat alfredo sauce, great northern beans, reduced-sodium chicken broth, pesto sauce

Directions:
In a nonstick dutch oven, heat oil over medium-high heat.
Saute chicken 2 minutes, then reduce heat to medium.
Add onion, garlic and mushrooms and saute 2 minutes.
Add Alfredo sauce, red peppers, beans, and chicken broth; cover and simmer over low heat 10 minutes.
To serve, spoon chowder into soup bowls; top each serving with a small dollop of pesto, if desired.
Iced Orange Cookies


Ingredients:
shortening, sugar, eggs, all-purpose flour, baking powder, salt, confectioners' sugar, butter

Directions:
In a large mixing bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in orange juice and peel.
Combine the flour, baking powder and salt; gradually add to the creamed mixture.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 350° for 10-12 minutes or until edges begin to brown.
Remove to wire racks to cool.
In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
Eggs Lookin' at You!


Ingredients:
butter, bacon, eggs

Directions:
Melt butter in LARGE frying pan over medium heat.
To one side of the pan, fry bacon slices (or in a separate pan].
Using a small, round cookie cutter, remove the center of the bread.
Lay bread slices in pan; lay "holes" to the side; fry for 1 minute, then flip to other side.
Immediately crack eggs, gently tucking into the hole (one egg per toast slice].
Turn heat down a smidgen to give eggs a chance to firm up.
Eggs can be flipped again if the eater wants them "hard" or leave sunny-side up if a runnier egg is desired.
SERVE:   Place egg/toasts on plate, smear "holes" with a dab of jam or honey, lay to the side, add the bacon and holler:  "Breakfast is served!".
IDEAS:   Use an herb-butter for frying, to add a different flavor.
IDEA #2:   Use cookie cutters with unusual shapes:  flowers, stars, snowmen, snowflakes!
Fireside Coffee


Ingredients:
sugar, ground cinnamon, ground allspice

Directions:
Mix all ingredients together., Store in an air-tight container., Use two or three Tbsp of mix per cup of boiling water.
Thai Salmon Curry


Ingredients:
salmon fillets, unsweetened coconut milk, ginger, palm sugar, brown sugar, fish sauce, red curry paste, lime, fresh basil, fresh cilantro

Directions:
Remove the skin from the fillets (discarding skin] and cut the fish into medium/large cubes (about 1-inch size].
Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice.
Use a whisk to blend it until it is smooth.
Bring the coconut milk to a boil and add the fish.
Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish].
Sprinkle curry with chopped basil and cilantro.
Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food] before adding a lot of them to your serving.
Ladle into bowls over steamed jasmine rice.
Grandmas Bogie's Parmesan Chicken
Category: main-dish
By LDP5

This recipe was one that my mother-in-law raised her kids on.  It's one of my hubby's favorite meals, and it is super easy to prepare.

Ingredients:
½ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons margarine, melted
6  skinless, boneless chicken breast halves

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray. Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 225.6
Fat: 10.3 g
Saturated fat: 2.9 g
Carbohydrates: 3.9 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 27.8 g
Cholesterol: 73 mg
Sodium: 352.7 mg
French Donuts--Cream Puffs


Ingredients:
water, butter, flour, salt, eggs, butter, powdered sugar, milk

Directions:
In saucepan, boil the first 2 ingredients.
Combine 1 cup flour, and 1/4 t salt. Add this mix all at once to boiling water. Turn heat to low, cook and stir until ball forms.
Remove from heat, add 4 eggs, one at a time, beating well and fast until smooth.
Drop dough balls onto a greased pan, making a hole in the center with a spoon handle to resemble donuts.
Bake at 400 degrees for 25-30 minutes.
For the frosting, mix with a mixer all the ingredients, adding the milk 1T. at a time for desired consistency.
Have the frosting ready because donuts are easier to frost when warm.
Honey Mustard Acorn Squash


Ingredients:
acorn squash, unsalted butter, Dijon mustard, honey, kosher salt, ground black pepper

Directions:
Preheat oven to 375°F.
Use a large knife to cut stem off squash and then to cut it in half vertically. Use a spoon to scrape out seeds and any stringy stuff from inside the squash. Set squash on a baking pan, cavity side up. If it wobbles too much, slice a piece off the backside so squash will lie still and flat.
Combine butter, mustard and honey and place into cavity of squash. Top with a light sprinkling of salt and pepper.
Bake until squash is very tender, about 1 to 1-1/2 hours.
For a variation on sweetness, use 2 tablespoons of real maple syrup instead of honey.
Easy Cherry or Blueberry Cream Pie (No-Bake)


Ingredients:
graham cracker pie crust, cream cheese, confectioners' sugar

Directions:
In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy.
In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture.
Pour the mixture into the prepared pie crust.
Top with pie filling.
Chill for a couple of hours before serving.
Delicious!
Strawberry Dippity Dip


Ingredients:
honey, vanilla instant pudding mix, sour cream, vanilla yogurt

Directions:
Mix all the ingredients together in a medium bowl. Chill 6 hours and up to overnight before serving.
Serve with whole strawberries and/or other fruit. This is also good on cookies, pretzels, etc. Enjoy!
Christmas Tree Bread


Ingredients:
warm water, saffron thread, active dry yeast, eggs, evaporated milk, sugar, butter, salt, flour, maraschino cherries, powdered sugar, half-and-half, vanilla extract

Directions:
Add saffron threads to warm water, let steep. In a large bowl, dissolve yeast in 1/2 cup warm water (add a pinch of sugar to proof yeast]. Add eggs, evaporated milk, drained and crushed saffron threads, salt and sugar. Beat with mixer or whip until saffron is diffused. Gradually add 4 1/2 cups flour, beating until dough is smooth and elastic. Stir in butter until blended. Add 4 cups more flour, or enough to make a stiff dough. Sprinkle 1/2 c flour on board turn dough out, cover with bowl, and let rest 15 minutes. Knead until smooth and elastic; add more flour sparingly if needed. Put dough into greased bowl, turn to grease top, cover tightly with plastic wrap and refrigerate overnight or longer. Divide into 3 equal portions. Makes 3 loaves.
For each tree, roll strands of dough approximately 3/4" in diameter; shape tree on greased cookie sheet, cover and let rise approximately 25 minutes in a warm place. Decorate with dried cherries and brush with beaten egg if desired. Bake at 375 for approximately 20-25 minutes. Watch closely as oven vary.
Branch tree: divide dough for one tree into 16 equal pieces; roll each piece into a 12" strand. Cut two 5" pieces from first strand to form top pair of branches; curl one end of each and bring cut ends together at center to form top of tree. Save excess dough. Arrange succeeding pairs of branches so each curled end extends 1/2" beyond last curl and just touches it. Make 8 or 9 pairs. Roll 8" long strand of dough to fit below last row of branches - leave ends uncurled. Roll saved dough into three thin strands about 20"; long; braid for trunk.
Spiral tree: divide dough into 22 parts. Roll each piece into a 6"strand. Turn 21 strands into snail coils; arrange coils into pyramid, 1, 2, 3, 4, 5, 6. Curl remaining strand into “S” shape for trunk.
Scroll tree: roll pieces of douch into 1 each: 6, 8, 10, 12, 14, and 16" lengths, reserving trimmings. Curl both ends of each strand. Shape 6" strand into tree top with ends just slightly curled. Place next longest strand beneath first so that curled ends just touch first and extend approximately 3/4 beyond. Repeat with each succeeding strand until all are used. With reserved dough and trimmings, make “S” shaped trunk and place at base of tree. Also curl “snails” and center between branches.
For icing:.
mix together all ingredients.  Add more cream if necessary to obtain spreading consistency.  Drizzle thinly over warm bread.
Makes 2 cups, enough for 3 loaves depending on taste.
Café 43


Ingredients:
coffee, milk

Directions:
"Combine coffee and Licor 43 add sugar if desired or Milk froth on top."
Mom's Cabbage Rolls


Ingredients:
cabbage, long-grain rice, bacon, onions, salt, tomato juice

Directions:
With a large, sharp knife, cut out the core from the cabbage.
Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
Continue with the remainder of the cabbage.
In a saucepan, bring 2 cups of water to a boil; add the rice.
Reduce the heat to low and cook, covered, for 15 minutes; drain.
Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
Add the onions; cook until lightly browned.
Add to the cooked rice; season with salt to taste.
Line a roasting pan with the outer cabbage leaves.
Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
If necessary, trim out the centre rib of the leaf to make rolling easier.
Pour tomato juice over the cabbage rolls.
Cover with more cabbage leaves.
Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.
Duckanoo


Ingredients:
cornmeal, fresh coconut, raisins, butter, raw sugar, water, nutmeg, ground cinnamon, vanilla extract

Directions:
Place the cornmeal in a large bowl. In a food processor or blender, process the coconut and milk until smooth. Stir the coconut mixture into the cornmeal, then add all the remaining ingredients and stir well.
Fold six pieces of foil into 5" x6" pockets, leaving one short side open. Fold all other edges tightly to ensure that they are well-sealed.
Put one or two large spoonfuls of the mixture in each pocket, and fold the edge over to seal tightly.
Bring a large pot of water to a boil. Place the sealed foil packets into the boiling water, cover and reduce to a simmer. Simmer for about 45 minutes to 1 hour.
Remove the packets from the water, remove the foil, and serve the duckanoo by themselves, or with sweetened whipped cream.