xiaoxl/recipe_data huggingface dataset:
Glazed Pearl Onions in Port With Bay Leaves


Ingredients:
low sodium chicken broth, bay leaves, dark brown sugar

Directions:
Using sharp knife, cut X across root ends of pearl onions; place in large bowl. Pour hot tap water over onions; let soak 1 hour. Remove onions from water and peel.
Transfer to large pot. Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium. Simmer until onions are tender when pierced with sharp knife, about 30 minutes. Using slotted spoon, transfer onions to bowl. Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes. Discard bay leaves. Stir vinegar into Port reduction. Season to taste with salt. Pour Port reduction over onions. Serve warm or at room temperature.
DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
Persimmon Bars


Ingredients:
raisins, butter, sugar, eggs, baking soda, flour, cinnamon, clove, salt, lemon rind, nutmeg

Directions:
Cream the butter and then beat in the sugar.
Add the eggs one at a time and beat well.
Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
Add the flour, spices and salt.
Blend in lemon rind, raisins and nuts.
Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
Frost with your favorite icing.
Macaroni Ratatouille Soup


Ingredients:
sausage, hamburger, onion, garlic cloves, carrots, celery, tomatoes, beef broth, eggplant, macaroni, oregano, salt, sugar, pepper, ground nutmeg, dried parsley, parmesan cheese

Directions:
Spray dutch oven with vegetable spray.
Cook meat, onion and garlic until meat is done.
Add carrots, celery, tomatoes, broth, eggplant, oregano, salt, sugar, pepper, nutmeg and parsley.
Cover and simmer for about 30 minutes.
About 15 - 20 minutes before serving - add macaroni.
Simmer until pasta is cooked.
Garnish with parmesan cheese.
* I served this with french bread.
Venison Chops With Mushroom Sauce


Ingredients:
butter, margarine, marjoram, butter, fresh mushrooms, port wine, sour cream

Directions:
Heat the butter in a large, heavy frying pan (cast iron is best] over medium-high heat.
Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
Move the chops to a heated platter and place the platter in a warm (150°F] oven.
Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
Spoon the sauce over the chops and serve immediately.
Mushroom Sauce-----------.
In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
Add the wine and turn the heat to high for 2 minutes.
Lower the heat.
Blend in the sour cream and the salt and pepper.
Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.
Whole Lime Margarita
Category: uncategorized
By NicoleMcmom

Made with thin-skinned limes, these margaritas are bright and flavorful-nothing reminiscent of a bottled mix! The lime rind adds beautiful color and a burst of tart, but not overly sweet, taste. You'll never make a margarita the old way again.

Ingredients:
2 medium thin-skinned limes
2 cups ice cold water
1 cup tequila
½ cup white sugar
¼ cup orange liqueur (such as Cointreau®)
¼ teaspoon kosher salt
ice, as needed
6 slices  lime

Directions:
Cut limes into quarters; remove and discard the center part of the rinds. Transfer lime quarters to a blender with water, tequila, sugar, orange liqueur, and salt. Blend until completely smooth, about 1 minute. Strain mixture into a large measuring cup or small pitcher. Serve over ice and garnish with lime slices.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 189.4
Carbohydrates: 21.9 g
Sugars: 20.8 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 83.6 mg
pork medallions with cherry port sauce


Ingredients:
dried cherries, Dijon mustard, canola oil, butter, fresh parsley

Directions:
combine the first 4 ingredients heat oil in a skillet.
sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
add port mixture to pan and scrape up browned bits.
bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
remove from heat and whisk in butter.
serve sauce over pork, garnish with fresh parsley.
Spinach Salad With Bacon and Mushrooms


Ingredients:
bacon, cremini mushrooms, button mushroom, extra virgin olive oil, lemon juice, Dijon mustard, salt, fresh ground black pepper, parmesan cheese

Directions:
Stem the spinach and place in a large bowl.
Cover with a paper towel and refrigerate while preparing the rest of the salad.
In a 9-inch skillet, cook the bacon until crisp.
Transfer to a paper towel-lined plate.
Pour off the fat.
Put the skillet back over medium-high heat and add a tablespoon olive oil.
Put the mushrooms into the skillet and saute until they are soft and have given up their liquid.
Remove with a slotted spoon to a plate.
Put the remaining 2 tablespoons olive oil, lemon juice, mustard and salt into the pan and mix with a spatula to dissolve the mustard.
Put the bacon and  mushrooms into the pan and cook 30 seconds to thicken the juices.
Pour over the spinach, season with pepper and add the Parmesan.
Toss and serve.
Frost Bite Cookies


Ingredients:
raisins, butter, sugar, egg, orange zest, all-purpose flour, baking soda, rolled oats, white chocolate chips, shortening

Directions:
Combine orange juice (or liquor] and raisins in a small bowl and let stand overnight (or--if you are like me and want to make them right now--cover and microwave for 1 minute, cool covered].
Beat butter and sugar in a large bowl until fluffy.
Beat in egg and orange peel.
Combine flour and baking soda in another large bowl and stir into butter mixture.
Add raisins, any soaking liquid, and oats and mix well.
Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart and flattening slightly.
Bake at 350°F 10 to 12 minutes.
Transfer to racks and cool completely.
Microwave chocolate and oil 3 to 4 minutes on low power in a small deep bowl, stirring once.
Let stand 2 minutes, stir until smooth.
Dip one-third of cookie in chocolate and set on waxed paper.
Chill until chocolate is firm.
STRIP VERSION:
Divide dough into 4 equal portions.
Place 2 portions, at least 6 inches apart, on baking sheet.
Pat each portion into a 12-inch-long log with well-floured hands (dough will be sticky] and flatten each log to 1 1/2 inches wide.
Bake until golden brown, 12 to 14 minutes.
Cool on baking sheets 2 minutes.
Cut logs diagonally into 1-inch-wide strips.
Follow directions for dipping cookies.
Spicy Cabbage Soup
Category: soups-stews-and-chili
By Ren

Cayenne pepper provides a bit of a bite in this easy and flavorful spicy cabbage soup recipe. Try it with a hunk of crusty bread, you won't be sorry!

Ingredients:
½ pound bacon, cut into 1/2 inch pieces
½  onion, chopped
2 cloves garlic, chopped
2 quarts low-sodium chicken broth
salt and ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
½ medium head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, undrained, cut up

Directions:
Heat a stockpot over medium heat and add bacon. Cook until bacon begins to brown, 3 to 5 minutes. Stir in onion and garlic. Cook until onion is transparent, 5 to 7 minutes, stirring occasionally. Stir in broth, salt, black pepper, and cayenne pepper. Bring to a boil, about 5 minutes. Stir cabbage into stockpot. Simmer until cabbage has wilted, 10 to 15 minutes. Stir in stewed tomatoes and liquid. Return soup to a boil, about 5 minutes. Cover and simmer, 15 to 30 minutes, stirring often.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 133.6
Fat: 5.8 g
Saturated fat: 2.2 g
Carbohydrates: 11.7 g
Sugars: 6.5 g
Dietary fiber: 2.9 g
Protein: 9.8 g
Cholesterol: 17.8 mg
Sodium: 592.9 mg
Grasshopper Cheese Pie


Ingredients:
cream cheese, sugar, eggs, green creme de menthe, dark Creme de Cacao, sour cream

Directions:
Have the chocolate crumb crust ready.  You may buy this item or make your own.
Preheat oven to 300 degrees.
With an electric mixer, beat the cream cheese until smooth.
Blend in the sugar, eggs, and liqueurs.
Pour into crust and bake for 40 minutes.  Cool.
While pie is cooling, make the topping.  Melt the chocolate in top of a double boiler over low heat or in the microwave according to manufacturer's direction.  Blend in the sour cream.  Spread over the cooled pie.
Refrigerate the pie at least 5 hours before serving.
Creamy Layers Chocolate-Mint Pie


Ingredients:
milk, chocolate pudding mix, cream cheese, powdered sugar

Directions:
Whisk together milk and pudding mix in a saucepan; cook and stir over medium heat until mixture thickens and bubbles; reduce heat to low; add chocolate chips and stir until melted; pour into baked pie crust and place pie in refrigerator while you do the next step.
Beat cream cheese, powdered sugar, peppermint extract and food coloring for 1-2 minutes until smooth and fluffy; gently fold in whipped topping; spread over the chocolate mixture in pie crust; refrigerate 2-3 hours or until firm.
Garnish pie with chopped chocolate-mints (the Andes candies may also be shaved into curls using a vegetable peeler] and serve; keep pie stored in refrigerator.
NOTE: You may vary the extract, food coloring, and garnish for a completely different version of the pie. For example, strawberry extract, pink food coloring, and a strawberry rose for garnish. Have fun!
Spicy Beef Empanadas


Ingredients:
ground beef, shallots, garlic cloves, red chili peppers, red bell pepper, ground cumin, chili powder, cayenne pepper, all-purpose flour, tomato ketchup, Worcestershire sauce, white wine vinegar, habanero sauce, lemon, cilantro, puff pastry, eggs

Directions:
Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted], vinegar, lemon juice, habanero pepper sauce (or tabasco]. To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
Let pastry thaw and cut 5" circles.
Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden  brown.
Sherry Pork Rolls


Ingredients:
green bell peppers, yellow onions, white mushroom, garlic cloves, fresh parsley, olive oil, dry sherry

Directions:
Prepare stuffing mix and let cool.
Remove bone and any cartilage from pork chops.
Tenderize the meat with a mallet or back side of a cleaver (gently if using cleaver].
Flatten the pork to about 1/4" thick.
Spread stuffing on top of pork no more than 1/2" thick.
Roll the pork into a log shape and tie with food grade string or use tooth picks to hold together.
In a large oven proof skillet, brown the pork in olive oil over medium heat.
Add all remaining ingredients and cover the skillet.
Finish cooking in a preheated 375 degree oven for about 45 minutes or until pork is done.
Mistaken Lentil Dip


Ingredients:
lentils, cumin, curry powder, ginger powder, cayenne, pickle juice, extra virgin olive oil, garlic cloves, salt, pepper, lime, lime zest

Directions:
Put all ingredients in a blender of food processor and mix till very smooth, you may need to add a tablespoon of water or two. Be patient, mix it and continue to blend til very smooth.
I put some of this mixture on the bottom of a small oven safe dish, covered with 1 cup or more of a variety of white cheeses and baked under the broiler for 4 minutes, served with pita wedges -- soooo good!
Critter Crunch


Ingredients:
butter, brown sugar, ground cinnamon, bear shaped graham crackers

Directions:
In a saucepan or microwave-safe bowl, heat the butter, brown sugar and cinnamon until butter is melted; mix well.
In a large bowl, combine the remaining ingredients.
Add butter mixture and toss to coat.
Place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake,uncovered, at 300 for 30 minutes, stirring every 10 minutes.
Store in an airtight container.
Yield: about 8 cups.
Pig Pickin' Cake


Ingredients:
eggs, mandarin oranges, vanilla instant pudding mix, milk, crushed pineapple, Cool Whip

Directions:
Combine cake mix,eggs, oil and oranges in a large bowl., Blend on low speed for 2 minutes., Grease and flour 2 layer cake pans., Bake in 350 oven for 33 to 38 minutes., Mix pudding mix with 1 1/2 cups milk until thick., Drain pineapple., Add pineapple and whipped topping to pudding., Spread between layers and on top of cake.
Easy Pilaf
Category: side-dish
By Elaine Mical

This basic pilaf is quick and easy to make.

Ingredients:
2 tablespoons butter
1  onion, chopped
1 cup uncooked white rice
2 cups chicken broth
1 teaspoon salt

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter. Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish. Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 162.3
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 27.9 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 10.2 mg
Sodium: 416.3 mg
Gluten Free Orange Cake


Ingredients:
oranges, eggs, sea salt, baking soda

Directions:
Wash the oranges and boil them whole for 1 ½ hours, or until soft.
Place oranges in a food processor and blend until smooth.
Process in eggs, agave, almond flour, salt and baking soda until well blended.
Pour batter into a greased 9-Inch round cake pan.
Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean.
Serve.
Grilled Hearts of Romaine W/Buttermilk-Bleu Cheese Dressing


Ingredients:
olive oil, romaine lettuce hearts, red radishes, sun-dried tomatoes, cracked black pepper

Directions:
Prepare the bleu cheese dressing of choice. Please, *DO NOT* use store bought dressing for this salad!
For best results, make salad dressing first then refrigerate. If possible, prepare at least 1 hour before serving the salad.
Note: The bleu cheese on our salad at the restaurant was not overly thick and we prefer it that way for the best presentation of the salad. Thin with buttermilk to desired consistency: not too thick nor too thin.
*Preparing the lettuce: Heat a gas grill to medium low or prepare a medium-low charcoal fire. (Be sure the grate is hot, too.].
Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. Sprinkle with salt and pepper.
Place the lettuce cut side down on the grate, directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill.
Transfer the lettuce to a clean platter and let rest for 5 minutes.
*Tip:  You can also use a pan grill on the stove top to prepare the lettuce much in the same manner.
Once cool, arrange the hearts on 2 salad plates.
Pour the bleu cheese dressing on the romaine hearts.
Add the radishes and garnish with a few sun dried tomatoes.
Finish with a sprinkle of freshly cracked black pepper.
Shrimp and Bamboo Shoot Curry


Ingredients:
medium shrimp, lemon juice, salt, onion, garlic cloves, fresh ginger, fresh tomatoes, canned tomato, ground cumin, ground coriander, turmeric, bamboo shoots, coconut milk, fresh coriander

Directions:
Marinate the shrimp in the lemon juice and salt for 1 hour.
Heat the oil in a pan (a dekshi in Calcutta], add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
Serve warm with white rice and a variety of table chutneys and pickles.
Blackberry Jam With Port


Ingredients:
blackberries, fresh lemon juice, sugar, water, port wine

Directions:
Put the blackberries in a blender and blend until they are pureed. You may need to do this in two batches depending on the size of your blender.
Strain the blackberry puree through a mesh strainer to remove the seeds - stir and press on the puree while it is in the strainer, you want to get as much puree as you can.
Directions for making with Pomona's Pectin:
Measure out 5 cups of the seedless blackberry puree into a preserving pan.
Add the lemon juice and the calcium water and bring to a boil.
Mix the 2 and 1/2 teaspoons of Pomona's Pectin into 2 cups of the sugar. Add to the boiling fruit mixture and stir well for 2 minutes, keeping the fruit at a low boil.
Add the remaining 4 cups of sugar and the port and stir well until the sugar is dissolved. Return to the boil and remove from the heat.
Place into prepared jars,leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.
Directions for making with regular pectin:
Measure out 5 cups of the seedless blackberry puree into a preserving pan.
Add the lemon juice and the pectin and stir to combine well.
bring to a boil over high heat, stirring all the while.
Add the sugar to the fruit mixture (REMEMBER - you will need a total of 7 cups of sugar if you are making this with regular pectin! Otherwise it may not set] and stir well. Return to a hard boil, stirring constantly.
Add the port and continue boiling & stirring for 1 minute.
Remove from the heat and place into prepared jars,leaving 1/4 inch headspace and process in a boiling water bath for 10 minutes.
Strawberry Scones


Ingredients:
all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, sugar, sugar, egg, canola oil, vanilla, strawberry

Directions:
Preheat the oven to 400°F Coat a baking sheet with no-stick spray.
In a large bowl, combine the oats, all-purpose flour, pastry flour, baking powder, baking soda, salt, and 1/8 cup of the sugar. Add the butter or margarine and cut into the flour using the back of a fork until the mixture resembles coarse meal.
In a small bowl, lightly beat together the egg, yogurt, oil, and vanilla. Add to the flour mixture, stirring with a fork just until the dough comes together. Add the strawberries and mix gently.
Transfer the dough to a floured surface. Pat into an 8" circle; cut into 12 wedges. Place the wedges on the baking sheet. Brush with the egg white and sprinkle with the remaining 1 teaspoon sugar. Bake for 18-20 minutes, or until golden. Watch them carefully, as they will get crispy easily.
To make the strawberry-yogurt sauce: In a small bowl, stir together 2/3 c yogurt, 1 T strawberry jam, and 1 T sugar until smooth. Stir in 2/3 c strawberries.
Serve with the scones.
Chicken Pasta Sauce


Ingredients:
ground chicken, spring onions, garlic cloves, chicken broth, flour, tomato puree, oregano, rosemary, black pepper, sugar

Directions:
Sautee the spring onions till soft then add garlic and cook a while more, to prevent burning.
Add chicken in and cook till completely changed in colour. Add in broth and flour. Cook for 2 minutes.
Pour in the tomato puree and add your herbs and pepper. Cook and simmer for 3 minutes more, with the lid half on.
Season with the sugar and cook a further 1 minute.
Eggless Chocolate Cake II
Category: desserts
By GINGER P

You don't need eggs to make a very moist and chocolate-y cake when using this easy recipe.

Ingredients:
4 ½ cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
½ teaspoon salt
3 tablespoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together. Add oil, water and vanilla and mix thoroughly. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Yields: 1 - 9x13 inch cake pan

Calories: 276
Fat: 9.9 g
Saturated fat: 1.5 g
Carbohydrates: 45 g
Sugars: 25.3 g
Dietary fiber: 1.8 g
Protein: 3.1 g
Sodium: 208 mg
Southern Corn Pone Bread
Category: bread
By Aggie

A bona fide Southern tradition! Authentic Southern corn pone is never sweet, and is baked in a cast iron skillet. Just like Grandma used to make!

Ingredients:
¼ cup canola oil
1 ½ cups white cornmeal
1 ½ teaspoons salt
1 ⅓ cups buttermilk
2  eggs

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack. When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes. While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter. Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet. Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top. Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 corn pone cake

Calories: 178.9
Fat: 9.4 g
Saturated fat: 1.2 g
Carbohydrates: 19.6 g
Sugars: 2.2 g
Dietary fiber: 1.7 g
Protein: 4.8 g
Cholesterol: 48.1 mg
Sodium: 504.4 mg
Spinach and Artichokes in Puff Pastry


Ingredients:
frozen chopped spinach, artichoke hearts, mayonnaise, parmesan cheese, onion powder, garlic powder, black pepper, puff pastry

Directions:
Drain the spinach well, pressing between layers of paper towels to remove the excess moisture. In a large bowl, stir together the spinach, artichoke hearts, mayonnaise, cheese, onion powder, garlic powder, and pepper.
Unfold the pastry sheets and spread half the spinach mixture evenly over each sheet, leaving a 1/4 inch border. Roll up jelly-roll style, pressing to seal the seams.
Wrap in plastic wrap and freeze 25 minutes. Meanwhile, preheat the oven to 400 F and lightly grease 2 baking sheets. Cut the rolls into 1/2 inch thick slices and place on the prepared baking shees. Bake 20 minutes, or until golden brown.
Serve warm.
*Note* Uncut tolls may be frozen up to three months. Thaw overnight in the refrigerator before proceeding to bake and serve.