xiaoxl/recipe_data huggingface dataset:
Basil Pesto Farfalle W/Roasted Pine Nuts


Ingredients:
farfalle pasta, parmesan cheese, fresh basil, garlic, olive oil, pine nuts, salt

Directions:
Boil Farfalle according to instructions. Al Dente works the best.
Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
Slowly pour the olive oil while blending all ingredients together.
Set aside.
Toast the remaining pine nuts in a splash of olive oil until golden brown.
Set aside.
Rinse pasta.
Stir in the cheese/basil mixture.
Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
Serve warm or cold.
The Great Rock & Roll Pasty


Ingredients:
flour, Crisco shortening, salt, potatoes, ground pork, garlic cloves, black pepper, salt

Directions:
(Crust]Cut the shortening into the salt and flour until it has the texture of cornmeal. (You should use a pastry cutter, available at most grocery stores.
(Crust]Add ice water 1 tablespoon at a time until the mix is hold together. Don't over mix cus' the crust will get tough. Be careful, add water slowly. It is easy to add but hard to get it out! Set it aside.
Peel and dice the vegetables. Put in a large bowl and mix with the meat. Mix in the salt and pepper as well.
Roll out the crust on a lightly floured surface (like a pie crust], make an oval.
Put about 1 pound of filling on 1/2 of the crust.
With a wet finger make a line of moisture around the filling.
Flip the other half of the crust over the filling and press it down over the line of moist dough and crimp the edges.
Poke the crust 5 times with a fork and place it on an ungreased baking sheet.
Bake for 20 minutes at 450 degrees F.
Reduce heat to 350 degrees F and bake for forty more minutes.
Let them cool for about 15-20 minutes on the sheet before eating.
Serve with ketchup, bbq sauce, butter, hot sauce, or your favorite condiment.
Shrimp and Feta


Ingredients:
orzo pasta, olive oil, onion, garlic cloves, dried oregano, black pepper, shrimp, lemon juice, feta cheese, lemon

Directions:
Cook orzo according to package directions. When almost done stir in the thawed peas.
Drain.
Heat 2 tbsp olive oil in nonstick pan , add onion slices and chopped garlic., cook for 3 minutes over medium heat stirring occasionally.
Stir in Marinara sauce and oregano and black pepper.
Simmer for 3 minutes add shrimp and cook for 6 minutes stirring occasionally.
Stir in lemon juice .
Spoon the shrimp mixture over the orzo. Crumble feta cheese over top and garnish with lemon slices.
Green Bean Salad
Category: salad
By Patsy

This is a great marinated salad for a hot summer day.

Ingredients:
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) jar pimentos
1  onion, chopped
4 stalks celery, chopped
1  green bell pepper, chopped
½ cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

Directions:
Combine vegetables in a large bowl. In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat.  Refrigerate, covered, for 4 hours or overnight.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 312.1
Fat: 14.5 g
Saturated fat: 1.9 g
Carbohydrates: 44.8 g
Sugars: 30.7 g
Dietary fiber: 4.5 g
Protein: 4.1 g
Sodium: 713.5 mg
Stuffed Pork Tenderloin


Ingredients:
onion, butter, fresh parsley, thyme, basil, sage, lemon, juice and rind of, egg, butter, sherry wine, flour, chicken broth, salt, pepper

Directions:
Split pork tenderloin lengthwise two-thirds of the way through.  Open and flatten between 2 sheets of wax paper.  Pound with a mallet or rolling pin to ½ " thick.  Preheat oven to 350*.
To make stuffing, cook onion in butter until soft then pour in medium bowl.  Add parsley, thyme, basil, sage, lemon rind and juice, bread crumbs and just enough egg to bind mixture.
Divide stuffing among 3 loins and shape together to form a loaf.  Tie with butcher twine at 1½ “ intervals.
Heat butter in skillet and brown pork on all sides.  Place in roasting pan; pour over sherry.  Seal pan with foil and replace lid.  Bake 2 hours.
Remove pork from oven and transfer to a platter; keep warm.  Stir flour in pan juices and cook to a rich brown colour over Low heat.
Add broth, bring to boiling point over Low heat, stirring constantly.  Simmer 2-3 minutes and strain.
Remove string from pork.  Slice and serve with gravy.
Easy Crock Pot Buffalo Chicken Dip


Ingredients:
cream cheese, cheddar cheese, tortilla chips

Directions:
Combine all ingredients in a crockpot on low to medium heat., Stir frequently as the cheese melts., Keep in the crockpot on low and serve with tortilla chips.
Crispy Turnip 'Fries'
Category: side-dish
By Sheila Dull

My daughters and I are on a low-carb diet and were looking for something to curb our 'French fry' cravings. I've heard that turnips can be made into some great 'fries.' I experimented with it and came up with this. You can add whatever spices you'd like.

Ingredients:
3 pounds turnips
1 tablespoon vegetable oil
⅓ cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 servings

Calories: 82.8
Fat: 3.1 g
Saturated fat: 1 g
Carbohydrates: 11.6 g
Sugars: 6.6 g
Dietary fiber: 3.2 g
Protein: 3.2 g
Cholesterol: 3.7 mg
Sodium: 404.5 mg
Cheesy Sausage Quiche


Ingredients:
ground sausage, onion, green pepper, sharp cheddar cheese, flour, eggs, evaporated milk, parsley, black pepper, seasoning salt

Directions:
Brown sausage and drain then rinse with hot water to remove excess fat.
Place sliced onion in drippings from sausage and cook until onions are translucent.
Remove and blot in paper towel to remove excess fat.
Mix sausage and cheese with green pepper (optional] and add flour and mix until coated with flour.
Place in unbaked pie shell.
Place onions ontop of quiche.
Mix spices with beaten egg and add evaporated milk, and stir.
Pour milk mixture evenly over the quiche.
Bake at 350 degrees for 35-40 minutes or until quiche is set.
Let set for 10 minutes before serving.
Shrimp Macaroni Salad
Category: salad
By Renee Coley

My mom made this shrimp macaroni salad one day for a picnic and it was such a hit, there were no leftovers and we have been making it ever since. I have even omitted the shrimp at times due to allergies of our guests and it is still everyone's favorite.

Ingredients:
1 pound tri-color pasta
1 pound cooked and peeled medium shrimp
1 pint cherry tomatoes, halved
½ cup sliced pitted green olives  (Optional)
3  green onions, sliced
1 cup lemon juice
½ cup extra-virgin olive oil
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain. Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl. Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 420.8
Fat: 16.7 g
Saturated fat: 2.4 g
Carbohydrates: 47.4 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 20 g
Cholesterol: 110.7 mg
Sodium: 490.5 mg
Sweet Party Mix
Category: appetizers-and-snacks
By BOBBI POTE

This is a great snack mix. Wherever I bring this, I am asked for the recipe. You can't stop eating it!

Ingredients:
1 (12 ounce) package crispy corn and rice cereal
5 ounces slivered almonds
6 ounces toasted, chopped pecans
¾ cup butter
¾ cup dark corn syrup
1 ½ cups light brown sugar

Directions:
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan. In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans. In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal. Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 cups

Calories: 266.9
Fat: 13.9 g
Saturated fat: 4.3 g
Carbohydrates: 35.6 g
Sugars: 18.1 g
Dietary fiber: 1.7 g
Protein: 3 g
Cholesterol: 15.3 mg
Sodium: 176.6 mg
Instant Pot® Spicy Beef Curry Stew
Category: soups-stews-and-chili
By Chuck Minor

Pegan and paleo-friendly spicy beef curry stew made in an Instant Pot®.

Ingredients:
2 tablespoons olive oil
2 pounds cubed beef stew meat
salt and ground black pepper to taste
2  jalapeno peppers, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 tablespoons curry powder
2 cups beef broth
1 (28 ounce) can fire-roasted diced tomatoes
1 pound Yukon Gold potatoes
3  carrots, sliced
1 large onion, sliced

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side. Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder. Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 356.4
Fat: 19.4 g
Saturated fat: 6.7 g
Carbohydrates: 22.8 g
Sugars: 4.7 g
Dietary fiber: 4 g
Protein: 22.1 g
Cholesterol: 62.6 mg
Sodium: 548.5 mg
Healthy Waldorf Chicken Salad
Category: salad
By thedailygourmet

Chicken salad is one of the most versatile sandwich fillings. You can go bold by adding in hot sauce and celery with carrots, you can go sweet with grapes and oranges, or even go exotic with curry. The one factor is generally mayonnaise, and while creamy and delicious, it packs excess fat and calories. My Waldorf chicken salad lightens up with Greek yogurt. Savory Spice Shop® Park Hill maple pepper is a match made in heaven with this recipe.

Ingredients:
3 ounces plain Greek yogurt
1 teaspoon apple cider vinegar
⅛ teaspoon poppy seeds
2 teaspoons maple pepper seasoning (such as Savory Spice Shop® Park Hill)
salt to taste
6 ounces chopped, cooked chicken
½ cup chopped Honeycrisp apple
¼ cup chopped toasted walnuts
1 tablespoon milk, or as needed  (Optional)

Directions:
Stir together yogurt, vinegar, poppy seeds, maple pepper seasoning, and salt in a bowl. Add chicken, apple, and walnuts; mix to combine. If mixture seems too thick, add milk until desired consistency is reached

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 179.3
Fat: 12.4 g
Saturated fat: 3.1 g
Carbohydrates: 6.2 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 13.1 g
Cholesterol: 38.2 mg
Sodium: 83 mg
Best Chili Ever!


Ingredients:
lean ground beef, onions, yellow bell pepper, red bell pepper, chili powder, tomato paste, ground cumin, ground cinnamon, fennel seeds, red pepper flakes, green chilies, water

Directions:
In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two]; cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process]. While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili]. Cover and cook on lower heat (slow simmer] for 30 minutes.
Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer] for another 60 minutes.
Add beans and green chiles (including the "juice"], stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer] for another 40 minutes.
Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s].
Homemade Kale Chips
Category: appetizers-and-snacks
By Terrie

Fresh, healthy, and flavorful homemade kale chips with garlic and dill.

Ingredients:
1 tablespoon canola oil, or to taste
1 bunch kale - rinsed, dried and chopped
¼ teaspoon garlic powder, or to taste
¼ teaspoon sea salt, or to taste
¼ teaspoon dried dill weed, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer. Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed. Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 175.3
Fat: 8.6 g
Saturated fat: 0.7 g
Carbohydrates: 22.7 g
Sugars: 0.1 g
Dietary fiber: 4.5 g
Protein: 7.5 g
Sodium: 316.7 mg
Jambalaya...my Way


Ingredients:
smoked sausage, shrimp, tomatoes and green chilies, tomato sauce, water, long grain rice, beef bouillon granules, dried thyme, black pepper, cayenne pepper, onion, garlic cloves, olive oil

Directions:
"In a Dutch oven, heat oil over medium high heat.  Saute chopped onion, minced garlic, and bouillon until vegetables are tender.  Add sausage and the rest of the ingredients EXCEPT shrimp.  Bring to a boil, cover, and simmer for 20-25 minutes until most of the liquid is absorbed.  Add shrimp and mix to cook for 5-7 minutes.  Serve immediately."
Honey-Ginger Chocolate Chip Cookies


Ingredients:
all-purpose flour, crystallized ginger, baking soda, salt, sweet creamy butter, golden brown sugar, egg, honey, fresh ginger, ginger powder, ground cinnamon, ground cloves, bittersweet chocolate chips, granulated sugar

Directions:
PLACE oven racks on top third and bottom third of oven; PREHEAT oven to 350°F and LINE two baking sheets with waxed paper.
WHISK step ONE ingredients in a medium bowl: 2 1/2 cups all-purpose flour, 1/2 cup crystallized ginger, 2 teaspoons baking soda, and 1/4 teaspoon salt.
BEAT 3/4 cup sweet cream butter in a large bowl until creamy, using an electric mixer, about 2 minutes; SLOWLY beat in 1 cup golden brown sugar on medium-high speed until fluffy, about 3 minutes.
ADD step FOUR ingredients: 1 large egg, 1/4 cup Grade A clover honey, 2-3 teaspoons peeled finely grated fresh ginger, 1 teaspoon ginger powder, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves; BEAT just until blended.
ADD flour mixture in two additions, beating on low speed until just blended between additions.
PLACE 1/2 cup granulated sugar into same bowl flour mixture was in previously.
MEASURE 1 tablespoon of dough; ROLL into a ball between palms of hands, then roll in sugar in bowl to coat evenly and thoroughly; PLACE on baking sheet and flatten just slightly; REPEAT process with remaining cookie dough; ARRANGE cookies 1 1/2 to 2 inches apart.
PRESS 5-6 Ghirardelli 60% Cacao Bittersweet Chocolate Chips evenly onto top surface of each cookie.
BAKE cookies at 350°F until surfaces crack yet are slightly soft in the center (between 13-15 minutes]; COOL completely on waxed paper sheets over rack; REMOVE cookies when cooled.
SERVE and enjoy! STORE in a cookie jar, or in an airtight container at room temperature.
Szaloncukor - an Edible Christmas Decoration


Ingredients:
cocoa powder, butter, sugar, milk, rum, dark chocolate

Directions:
Mix the crushed biscuits with the cocoa powder in a big mixing bowl.
Melt the butter with the sugar and milk on the hob. When the butter and sugar is all melted pour it into the biscuit mix. Mix well and add the rum.
Cool it in the fridge for about 10 minutes.
Form little bonbon shapes. This quantity should be enough for 50 pieces.
Line them up on a tray and transfer into the freezer for 5 minutes.
Meanwhile chop up the chocolate and melt it over steam. I use a little metal pot for the chocolate and I put it over a pot of boiling water.
Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.
Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap to finish the szaloncukor.
For photos and more recipes please visit my blog at whatsfordinner.anikoban.com.
Fluffy Whole Wheat Biscuits
Category: bread
By redwine

These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon white sugar
¾ teaspoon salt
¼ cup butter
1 cup buttermilk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened. Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 118.7
Fat: 4.3 g
Saturated fat: 2.6 g
Carbohydrates: 17.7 g
Sugars: 2.1 g
Dietary fiber: 1.5 g
Protein: 3.2 g
Cholesterol: 11 mg
Sodium: 357.3 mg
Curried Carrot and Split Pea Soup


Ingredients:
onion, garlic clove, carrots, potato, curry paste, chives

Directions:
Bring the split peas to the boil and boil steadily for 10 minutes. Reduce the heat, cover and simmer gently for 30 minutes.
Heat the oil in a pan, add the onion, garlic, ginger and chili and fry, stirring, for 10 minutes until evenly browned.
Stir in the curry paste, carrots and potato and fry for a further 5 minutes.
.Add the curried vegetable mixture to the split peas. Return to the boil, cover and simmer for a further 35 minutes until the vegetables and peas are tender.
Transfer to a blender or food processor and work until fairly smooth. Return to the pan, season with salt and pepper to taste and heat through.
Garnish with dollops of cream and chives.
Horst Mager's Cheese Fondue


Ingredients:
processed swiss cheese, water, garlic powder, butter, Accent seasoning, white pepper, nutmeg

Directions:
Bring water, wine, butter, and seasoning to a boil., Remove from heat and add cheese, setting the pot into a double boiler., Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce., Adjust thickness by adding more wine or cheese., Lightly toast bread cubes in the oven., Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
Linzer Heart Sandwich Cookies


Ingredients:
unbleached all-purpose flour, cinnamon, butter, granulated sugar, egg, vanilla extract, confectioners' sugar

Directions:
In a small bowl, combine flour, ground almonds, and cinnamon. Set aside.
In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add egg, vanilla, and almond extract. Mix well.
Add flour mixture to butter mixture, mixing only until incorporated.
Divide dough into 2 pieces. Press each piece into a small disk (about 1-inch thick] between two sheets of parchment paper. Wrap each piece in plastic wrap and refrigerate for 2 hours or until firm enough to roll (the dough is very sticky to work with otherwise].
Preheat oven to 350 degrees.
Work with one piece of dough at a time while the remainder stays in the fridge. On a floured surface, roll out one disk of dough 1/8-inch thick.
Using cookie cutters of your choosing (I love hearts], cut out pieces of dough. For half of your cookies, punch out the center of the cookies with a smaller cookie cutter for that classic Linzer sandwich presentation.
Any remaining dough scraps can be reused, but they must be chilled for at least 30 minutes before they are rerolled.
Bake cookies 10-12 minutes or until lightly golden.
Cool on cookie sheet for 2 minutes, then transfer to cooling rack to cool completely.
Once cool, spread the whole/bottom cookies with about a teaspoon of jam (or filling of your choosing].
Dust the top of the top cookies with confectioners' sugar.
Gently sandwich jam'ed bottom and top cookies together.
Apple Pot Pie


Ingredients:
apples, shortening, flour, salt, water, sugar, cinnamon, butter, boiling water

Directions:
Combine the flour and salt; cut in the shortening.
Add enough water to make a stiff dough.
Roll the dough out thinly - like noodle dough; cut into 2-inch squares.
Arrange alternate layers of apples and dough in a heavy-gauge pot, sprinkling each layer of apples generously with sugar to sweeten and cinnamon.
Adjust the amount of sugar you use according to the tartness of the apples.
Dot the top layer of pastry squares with butter.
Pour in the boiling water and cover the pot.
Cook over low heat for 25 to 30 minutes or until the apples are tender.
Serve hot or cold with cream.
Makes 6 servings.