xiaoxl/recipe_data huggingface dataset:
Braised Short Ribs With Dijon Mustard


Ingredients:
dry red wine, short rib of beef, shallots, Dijon mustard, plum tomatoes

Directions:
Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long].
Season well with salt and pepper.
Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch.
Transfer browned ribs with tongs to a bowl.
Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.
Transfer with a slotted spoon to another bowl.
Stir wine and mustard into juices in pot.
Add ribs and simmer, covered, 1 3/4 hours.
Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
Season sauce with salt, pepper, and mustard to taste and pour over ribs.
Quick and Easy Chicken and Tomato Pasta
Category: world-cuisine
By Tiffany 9921

This is a quick, easy, and delicious chicken and tomato pasta dish for those crazy carpool nights. Also good for lunch leftovers the next day.

Ingredients:
½ (16 ounce) package angel hair pasta
olive oil
2  skinless, boneless chicken breast halves - chopped
2 teaspoons garlic and herb seasoning blend
1 (6 ounce) can sliced black olives, drained
1 (8 ounce) can sliced mushrooms, drained
2 (16 ounce) cans diced tomatoes
freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain. Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes. Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 283.2
Fat: 8.2 g
Saturated fat: 1.3 g
Carbohydrates: 29.4 g
Sugars: 5.2 g
Dietary fiber: 4.4 g
Protein: 21.8 g
Cholesterol: 41.3 mg
Sodium: 766.9 mg
Strawberry Cake


Ingredients:
frozen strawberries, strawberry Jell-O gelatin dessert, boiling water, Cool Whip

Directions:
Add the jello with boiling water till dissolved.
Take a tupper wear jello mold and grease it with mayonnaise.
Add the jello and put the thawed strawberries in the mold.
Put the mold in the sink and put the angel food cake in the mold,some of the juice will come out that is why you need to put in the sink so you don't make a mess. put the lid on mold and place upside down in the freezer for 30 minutes.
Take out of the freezer ,place on a plate add cool whip to center of cake and.
serve,.
If you do not have a jello mold you can use a tube man make sure that you
put some tin foil  tightly over the mold.
Seared Scallops With Grapefruit Beurre Blanc


Ingredients:
shallot, olive oil, grapefruit juice, white wine vinegar, heavy cream, unsalted butter, kosher salt, black pepper, sea scallops, chives

Directions:
In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream]. Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside.
Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper.
In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding], cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary.
Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.
Tasty Fried Eggplant Balls
Category: appetizers-and-snacks
By MARBALET

A creative way to eat eggplant!

Ingredients:
1 ¾ teaspoons salt
1  large eggplant, peeled and cubed
¼ cup chopped onion
¾ cup chopped green bell pepper
1 ½ cups bread crumbs
2  eggs
½ ounce shredded Cheddar cheese
1 teaspoon paprika
¼ teaspoon ground black pepper
½ cup all-purpose flour
1 quart vegetable oil for frying

Directions:
In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well. Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight. Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs. In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

Yields: 4 to 6 servings

Calories: 250.1
Fat: 14.2 g
Saturated fat: 2.4 g
Carbohydrates: 25.2 g
Sugars: 3.3 g
Dietary fiber: 3.5 g
Protein: 6.3 g
Cholesterol: 48.4 mg
Sodium: 687.5 mg
Thank You Berry Much Smoothie (Vegan)


Ingredients:
strawberries, blueberries, blackberries, raspberries, banana, dates, dried dates

Directions:
Combine all the ingredients in a blender; blending at HIGH speed until smooth*.
*In our KitchenAid blender the smoothie was blended 1 full minute.
Hungarian Meatball Stew


Ingredients:
egg, garlic clove, salt, fresh ground black pepper, extra virgin olive oil, carrots, celery, mushrooms, all-purpose flour, sweet paprika, beef broth, caraway seed, butter

Directions:
In a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. Mix together and form into meatballs roughly 1 1/2" in diameter.
In a large skillet, heat oil over medium-high. Add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes.
Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
Pour off all but 1 tablespoon of the fat in the skillet and add the onion, mushrooms, carrots and celery - cook until softened, about 3 to 5 minutes.
Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
Serve over warm egg noodles.
Soy-Free Tamagoyaki


Ingredients:
eggs, sugar, coconut oil

Directions:
Whisk eggs, sugar, and coconut animos together.
Get pan hot over medium heat and add a small amount of oil to the pan.
Pour enough egg in the pan to cover it, but no more. Swirl the egg around and jab at it so that the egg doesn't bubble up.
Using your spatula, grab the edge of the omelete and flip it over while the middle of the omlete is STILL RUNNY.
Keep flipping it until you've made the roll.
Take it out of the pan and put onto a baking sheet or plate.
Once they are all done, put them in the oven at 200 degrees for about 15 minutes. In Japan the eggs remain raw because it is safe to do that there, but in America our eggs are--frankly--awful and you cannot eat them raw.
Taco Nachos
Category: appetizers-and-snacks
By KJB357

My kids wanted nachos. I didn't have a recipe, so I created this one. It was a hit with us!

Ingredients:
1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
¾ pound processed cheese, cubed
1 tablespoon milk
1 (12 ounce) package tortilla chips
1 (16 ounce) can refried beans
½ cup chopped fresh tomato
⅓ cup chopped green onions

Directions:
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in   mix and water. Continue cooking 5 minutes. Remove from heat. Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth. Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures. Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 787.6
Fat: 48.5 g
Saturated fat: 18.6 g
Carbohydrates: 57.1 g
Sugars: 6.4 g
Dietary fiber: 7.2 g
Protein: 31.8 g
Cholesterol: 115.9 mg
Sodium: 1576 mg
Red Velvet Cupcakes


Ingredients:
all-purpose flour, sugar, cocoa powder, baking soda, salt, buttermilk, eggs, white vinegar, vanilla extract, berries

Directions:
Preheat oven to 350ºF/180ºC.  Line 24 muffin cups with baking cups; set aside.
Mix flour, sugar, cocoa powder, baking soda and salt in a large bowl of electric mixer.
Whisk together oil, buttermilk, eggs, food colouring, vinegar and vanilla in medium bowl until thoroughly mixed. Add wet ingredients to dry, mixing well, until smooth and thoroughly combined. Distribute cake batter evenly into cups of prepared pans, filling each 2/3 full.
Bake 22 to 25 minutes or until toothpick inserted in centre comes out clean. Cool 8 to 10 minutes in pan. Remove cupcakes from pans; cool completely. Frost and decorate each cupcake as desired.
Easter M&M® Cookies
Category: desserts
By gtc8

These cookies are so festive for Easter and taste delicious! Very simple.

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
2 cups Easter-colored candy-coated chocolate pieces (such as M&M's®)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Beat butter and sugars together in a large bowl on medium speed until fluffy, about 5 minutes. Beat in eggs and vanilla extract. Add flour, salt, and baking soda and mix on low speed. Stir in milk chocolate candies. Refrigerate dough for 1 hour for best results. Scoop tablespoons of dough onto an ungreased cookie sheet. Flatten slightly with your palm. Bake in the preheated oven until cookies are flattened and light brown, 8 to 14 minutes. Cool on the cookie sheet for a few minutes, then remove and place on a cooling rack.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 24 cookies

Calories: 266
Fat: 11.9 g
Saturated fat: 7.3 g
Carbohydrates: 37.6 g
Sugars: 26.3 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Cholesterol: 38.3 mg
Sodium: 185.7 mg
Spanish Guacamole (Vegan Friendly)


Ingredients:
avocados, green olives, garlic cloves, medium-dry sherry, fresh parsley, mayonnaise, lemon wedge, parsley, cilantro

Directions:
Mash the avocados. Fold in remaining guacamole ingredients.
Guacamole is best made as close to serving as possible.
Garnish with the lemon, parsley and/or cilantro and smoked paprika just before serving.
Store in an airtight container. Tip: I place a piece of wax paper or plastic wrap on the surface of the guacamole to stop the avocados from turning brown.
Yield is estimated.
Egyptian Rice With Spicy Tomato Sauce


Ingredients:
olive oil, onion, long-grain rice, water, turmeric, salt, black pepper, tomato sauce, harissa

Directions:
Preheat the oven to 400 degrees.
Heat the oil & saute the onion but do not let it brown. Add the rice to the pan & cook for 2 minutes or until the rice becomes translucent.
Place the rice, water, chicken stock, & spices in an ovenproof casserole dish. Cook uncovered for 20 minutes or until all the liquid is absorbed.
Heat the tomato sauce & harissa in a pan, add salt & pepper if needed. Serve the rice mixed with the spicy tomato sauce.
Esther's Macaroni Salad


Ingredients:
Miracle Whip, sour cream, mustard, sugar, onion powder, pepper, onions, green pepper, carrot

Directions:
Cool noodles after being cooked., Combine dressing, and mix with noodles., Add peppers, carrots, and onion., Refrigerate at least an hour before serving.
Scary Good Pork Carnitas for Halloween Night!


Ingredients:
green chili salsa, onion, ground cumin, dried oregano, flour tortillas, cilantro, limes, cheese, sour cream, canola oil

Directions:
Season the pork shoulder with salt, pepper, cumin and oregano.
Heat canola oil in a large pot or heavy skillet.  Pan sear each side of the pork shoulder until browned (a few minutes per side].
Place the chopped onions into crock pot.  Put the pork shoulder on top (fat side on bottom].  Pour the bottle of salsa on top.
Cook for 5 hours on high or 8 hours on low.
Once cool enough, shred the pork into bite sized pieces.
Strain the liquid, discarding solids, and pour some of the liquid over the meat.
Serve with soft flour tortillas, cilantro, sour cream and lime wedges.
Short Cut Mexican Fideo (Vermicelli)
Category: side-dish
By Amy_S

This fideo is simple, quick and delicious. It's great as a light meal or side dish. There are many ways to prepare fideo but for me, this is the quickest. You can add some tomato sauce and a dash of cumin when you add the chicken stock for extra flavor. Add less water if you want drier pasta.

Ingredients:
1 tablespoon canola oil
2 tablespoons minced onion
7 ounces vermicelli pasta
4 cups chicken stock
2 cubes  tomato-flavored bouillon

Directions:
Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.

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

Calories: 219.4
Fat: 5.3 g
Saturated fat: 0.7 g
Carbohydrates: 37.2 g
Sugars: 2.6 g
Dietary fiber: 1.8 g
Protein: 7.2 g
Cholesterol: 0.7 mg
Sodium: 693.2 mg
Sourdough Pancakes


Ingredients:
water, all-purpose flour, sugar, egg, baking soda, baking powder, salt, butter, blueberries

Directions:
The night before, stir your sourdough starter and remove one cup.
Place the 1 cup of starter in a glass or stoneware bowl at least 6 cups in size (don't use plastic or metal bowls for this- they give off flavors to the batter].
Stir in the 2 cups of tepid water, the flour, and the sugar until smooth.
Cover lightly (you can use plastic wrap but don't seal off the air going into the bowl] and place in a non-drafty place and allow to sit overnight.
The next morning, remove one cup of the batter and pour it back into the mother starter (what you removed this from in the first place; you should keep this refrigerated].
Start to heat your griddle (heat to 370F], oiling it lightly if needed.
Stir the egg, baking soda, baking powder, salt, and melted butter into the batter.
Drop by 1/4-cupfuls onto the hot griddle and flip them with a spatula when they bubble and get golden on the underside.
Keep pancakes warm while finishing the others.
Serve pancakes hot with butter and syrup, if desired.
You can also easily make blueberry pancakes with this; just dust them with a little flour before folding into the pancake batter.
Birthday Cake Ice Cream


Ingredients:
milk, sugar, flour, salt, eggs, vanilla extract

Directions:
In a saucepan, combine milk, sugar, flour and salt.
Cook, stirring, on medium heat until slightly thickened (approximately 15 min].
Stir a few tablespoons of the hot milk mixture into the beaten eggs.
Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 minutes; remove from heat.
Chill thoroughly.
Add cake mix vanilla and light cream to the milk mixture.  Mix well.
Churn-freeze and add sprinkles to the churning ice cream.
Crab and Swiss Quiche
Category: breakfast-and-brunch
By thatchbo

My aunt gave me this recipe because she knew I loved imitation crab.  It is amazing how simple and quick it is and VERY GOOD!

Ingredients:
2  egg, lightly beaten
½ cup milk
½ cup mayonnaise
1 teaspoon cornstarch
½ pound imitation crab meat, flaked
1 ½ cups shredded Swiss cheese
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 - 9 inch quiche

Calories: 343.1
Fat: 25.7 g
Saturated fat: 7.7 g
Carbohydrates: 17.2 g
Sugars: 3 g
Dietary fiber: 1 g
Protein: 11.2 g
Cholesterol: 77.3 mg
Sodium: 496.3 mg
Vegan Strawberry Curd (Slightly Soused!)


Ingredients:
strawberries, Soused Strawberries, sugar, fresh lemon juice, lemon, zest of, tapioca starch

Directions:
Combine all the ingredients in a blender and puree until completely smooth. Pour into a saucepan.
Place over medium heat and cook just until the mixture starts to boil.
Reduce the heat and cook, stirring frequently, just until it thickens.
Pour into a jar and let cool to room temperature before refrigerating.
Chicken Laksa (Low Fat and Delicious)


Ingredients:
chicken breast fillets, garlic, ginger, carrot, red capsicum, bean sprouts, shallot, fresh coriander, lemongrass, turmeric, water, cornflour

Directions:
In a large frypan sauté chicken, garlic and ginger together for 4 minutes., Toss in carrots and capsicum and cook another 2 minutes., Place all other ingredients except milk and cornflour in the pan and mix well., In a separate container, mix milk and cornflour well and then add to pan., Simmer for 5 minutes and serve.
Scallion Pancakes


Ingredients:
all-purpose flour, kosher salt, scallions, soy sauce, sugar, crushed red pepper flakes

Directions:
Pancakes:
Whisk 2½ cups flour and 1 teaspoons salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature 1 hour.
Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter]. Brush about 2 teaspoons vegetable oil on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll] into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll]. Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered]. Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
Heat 1 tablespoons vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
Sauce:
Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.
Hickory Smoked Chicken Wings
Category: meat-and-poultry
By How To Smoke

Tender hickory-smoked chicken wings without the wait.

Ingredients:
4 pounds frozen chicken wings
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
⅛ teaspoon salt
⅛ teaspoon ground black pepper
hickory wood chips
1 (18 ounce) bottle barbeque sauce, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place chicken wings on a baking sheet. Bake in the preheated oven for 1 hour. Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips. Smoke chicken for 1 hour at 225 degrees F (110 degrees C). Transfer smoked wings to a large bowl and toss with barbeque sauce.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 320.7
Fat: 13.2 g
Saturated fat: 3.6 g
Carbohydrates: 31.7 g
Sugars: 22.2 g
Dietary fiber: 1.1 g
Protein: 17.5 g
Cholesterol: 53 mg
Sodium: 1044.2 mg
Beef Chili With Kidney Beans


Ingredients:
onions, red bell pepper, garlic cloves, chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, cayenne pepper, lean ground beef, dark red kidney beans, diced tomatoes with juice, tomato puree, salt, limes

Directions:
Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer], until the beef is tender and the chili is dark, rich, and slightly thickened.
Adjust the seasoning with additional salt.
Serve with lime wedges and condiments (see note], if desired.
Homemade Pumpkin Puree- Steamed or Boiled


Ingredients:
pumpkin, water

Directions:
Thoroughly wash the outside of the pumpkin.
Remove the stem and fibrous material around the stem and the bottom of the pumpkin.
Cube the pumpkin into large pieces.
Place in a large pot with just enough water to steam the pumpkin.
Boil for about 30 minutes or until both the pumpkin and the pumpkin skin are tender.
Blend the steamed pumpkin, with the skin, in a blender set on puree until smooth.
You can freeze for months or store in a refrigerator a couple of days prior to use in any recipe calling for pumpkin puree.
Servings and yield depend on the size of the pumpkin and what recipes the puree is used inches.