xiaoxl/recipe_data huggingface dataset:
Cuban-Style Picadillo
Category: world-cuisine
By lutzflcat

There are many variations of picadillo. This is a savory and traditional Cuban home-cooked meal with ingredients that are readily available in any supermarket. Do not omit wine, as it's really important to the flavor of this dish. Serve with garlic and onion white rice, black beans, and fried ripe plantains. Garnish with strips of ham and roasted red pepper.

Ingredients:
2  potatoes
salt to taste
2 tablespoons olive oil
1  onion, minced
1  green bell pepper, minced
2 teaspoons crushed garlic
1 ½ pounds lean ground beef
2 cups dry red wine
1 (15 ounce) can tomato sauce
⅔ cup pimiento-stuffed green olives, drained and chopped
½ cup capers, drained
¼ cup golden raisins
1 teaspoon ground cumin
1 pinch dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
1 teaspoon olive oil

Directions:
Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes. Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible. Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes. Peel the cooled potatoes and cut into chunks. Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes. Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 471.3
Fat: 22 g
Saturated fat: 6.5 g
Carbohydrates: 29.6 g
Sugars: 10.1 g
Dietary fiber: 4.5 g
Protein: 26 g
Cholesterol: 78.9 mg
Sodium: 1337.7 mg
Spanish Peanut Brittle


Ingredients:
sugar, light corn syrup, water, Spanish peanuts, salt, butter, baking soda

Directions:
In a heavy skillet (I think an iron skillet works best].
Combine sugar,corn syrup, and water; cook slowly, stirring till sugar dissolves, cook to soft ball stage(275].
Add peanuts and salt;Stir and watch so that peanuts don't scorch or burn.
(They will pop & crack you want them to brown some for best flavor.] Cook to hard crack stage(300-310].
Add butter and SODA; stir to blend,(Mixture Will Bubble], Pour onto buttered cookie sheet or cover with release foil for easy cleanup(do not butter];Makes2 1/2 Pounds.
Spelt Flour Bread Machine Challah
Category: bread
By LORIBARRY

I got a challah recipe from my husband and tweaked it to use spelt flour. This recipe makes a beautiful 2-pound braided challah. I like to divide the dough in 3; make two loaves and one little roll. I like to try different toppings each time I make this recipe, such as sesame seeds, dried onion flakes, granulated garlic, kosher salt, or flax seeds.

Ingredients:
1 cup warm water
¼ cup olive oil
2  eggs
1 ½ teaspoons salt
⅓ cup white sugar
2 cups white spelt flour
2 cups whole grain spelt flour
4 teaspoons xanthan gum
1 (.25 ounce) envelope dry yeast
1  egg, beaten
1 tablespoon poppy seeds

Directions:
Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed. When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour. Preheat oven to 375  degrees F (190 degrees C). Brush the loaf with beaten egg, and sprinkle with poppy seeds. Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs 20 mins
Yields: 1 loaf

Calories: 193.3
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 30.8 g
Sugars: 6.1 g
Dietary fiber: 3.5 g
Protein: 6.2 g
Cholesterol: 39.9 mg
Sodium: 299 mg
Chewy Monkey Bars


Ingredients:
miniature marshmallows, honey, butter, peanut butter, vanilla, salt, rolled oats, flaked coconut, peanuts

Directions:
Combine marshmallows, honey, butter, peanut butter, vanilla, and salt together in a medium saucepan.  Heat mixture over low heat, stirring constantly.
In a 9x13 baking pan, combine oats, rice cereal, coconut and peanuts.  Pour honey mixture over dry ingredients.  Mix until thoroughly coated.  Pack mixture firmly into pan.  Cool and cut.
Savory Crackers (Gluten/Casein Free)


Ingredients:
potato starch, xanthan gum, baking soda, salt, garlic powder, honey, sesame seeds, soymilk, cider vinegar

Directions:
Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used].
Mix together flours, gum, soda, salt, seasonings.
Mix together oil, honey, and stir into flour mix. Add sesame seeds, then milk and vinegar. Start with the 2 tablespoons of milk, and see if you need that splash more.
Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz].
Bake for about 12 minutes (they start to brown nicely, then flip and bake for about 4-8 more. Depends how thick you made 'em!
*Note: there are some I've stored in the freezer, and we haven't re-tried them yet, but I'll update when we do!
Low Fat Peanut Butter Cookies


Ingredients:
whole wheat flour, ground flax seeds, quick oats, brown sugar, baking powder, baking soda, salt, vanilla, canola oil, applesauce, maple syrup, peanut butter

Directions:
Preheat oven to 325°F.
Then dump ingredients into a mixing bowl and stir.  You will really need to work at getting the ingredients mixed well.  I do a downward smashing motion with my spoon as I stir.  You could even put your hands into the dough and kneed a little.
Drop 1 Tablespoon size mounds onto a greased cookie sheet, about 1 ½ inches apart.  Smash them down with a fork.  Then sprinkle with course sugar if you like.
Bake for 10 - 15 minutes.
After they are baked let them cool for 15 minutes before you dig into  They will be soft out of the oven and crisp up as they cool.
This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/.
Magnificent Mango Ice Cream


Ingredients:
mangoes, sugar, sweetened condensed milk, milk, lime juice, vodka

Directions:
Place mangoes and sugar in blender and process until smooth.
Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined.
Adjust sugar to taste, it should be fairly sweet.
Pour into ice cream freezer and process per manufacturers directions.  My Cuisinart takes 30 minutes.
Place ice cream in a sealable container and put in freezer for at least three hours before serving.
This is really good with a number of different add-ins. Try any of the following:  mini chocolate chips, vanilla chips, sweetened shredded coconut, chopped candied ginger or orange peel.
Easy Brunswick Stew


Ingredients:
boneless pork shoulder, new potatoes, onion, crushed tomatoes, barbecue sauce, chicken broth, frozen baby lima beans, frozen corn, brown sugar, salt

Directions:
Trim roast and cut into 2 inch pieces. Stir together all ingredients in a 6 quart slow cooker.
Cover and cook on LOW 10-12 hours or until potatoes are fork tender.
Remove pork with slotted spoon, and shred.
Return shredded pork to slow cooker, and stir well.
Ladle stew into bowls.
Sauteed Chicken Breasts With Soy Glaze


Ingredients:
soy sauce, water, mirin, fresh ginger, boneless skinless chicken breast, olive oil

Directions:
Cook the chicken in oil in a large skillet until done.
Remove from the pan and turn the heat to medium-low.
Mix the first four ingredients.
Add to skillet and let bubble for 1 to 2 minutes.
Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.
Jalapenos En Escabeche (Pickled Jalapenos)


Ingredients:
olive oil, onion, carrots, garlic cloves, black peppercorns, pickling salt, white vinegar, water

Directions:
In a pan, saute the chiles in the oil until the skin starts to blister., Add the onion and carrots and heat for an additional minute., Add 2 cloves and 3 peppecorns to bottom of each of the jars., Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space., Add 2 cloves and 1 teaspoon salt to each of the jars., In a pan, combine the vinegar and water and bring to a boil., Pour over the chiles., Seal and process the jars in a boiling water bath for 15 minutes., Store for 4 weeks in cool, dark place., I always add more peppercorns and garlic to each jar.
Butter and Lentil Rice (Burma)


Ingredients:
basmati rice, butter, channa dal, sugar, salt, water, bay leaves, cinnamon stick

Directions:
Drain the dal and rinse the basmati rice until the water runs clear. Put the rice in a pot and layer the soaked dal on top. Add the remaining ingredients and the water.
Bring to a boil, then reduce heat to low and cover. Simmer for 15 to 20 minutes or until all the water has been absorbed.
Let rest for five minutes before serving.
Scout's Favorite Dog Treats


Ingredients:
whole wheat flour, old fashioned oats, canned pumpkin puree, creamy peanut butter, flax seed oil, applesauce

Directions:
Preheat oven to 350 degrees.
Line cookie sheet with parchment paper.
In a large bowl, add flour, oats and mix. Next add the rest of the ingredients and mix well. Mix with clean hands.
Dump the dough on a pice of plastic wrap and cover.
Roll the wrapped dough into a log.
Refrigerate for 30 min.
Take the dough out of the fridge and cut into 1/2 inch cookies. Place cookies on the cookie sheet, put into the oven for 20 minute Take the cookies out when golden brown around the edges. Let cool and give your pup a treat!
Orange Beef Ww


Ingredients:
scallions, garlic cloves, fresh ginger, orange zest, sugar snap peas, snow peas, reduced sodium soy sauce, cornstarch, water

Directions:
Spray a large nonstick wok or skillet with nonstick spray and set over high heat.  When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest.  Stir-fry until the scallions soften, about 1 minute.
Add the beef and stir-fry until browned, about 3 minutes.
Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes.
Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
Meanwhile, mix the cornstarch and cold water in a small bowl until smooth.
Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.
Muesli
Category: breakfast-and-brunch
By Anonymous

This is a nutritious and delicious breakfast cereal. Use any type of dried fruit you desire! You can also use almonds in place of walnuts if you like. Wonderful when served in bowls with milk and fresh berries or sliced fresh fruit.

Ingredients:
4 ½ cups rolled oats
½ cup toasted wheat germ
½ cup wheat bran
½ cup oat bran
1 cup raisins
½ cup chopped walnuts
¼ cup packed brown sugar
¼ cup raw sunflower seeds

Directions:
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 cups

Calories: 188.2
Fat: 5.7 g
Saturated fat: 0.7 g
Carbohydrates: 31.8 g
Sugars: 9.4 g
Dietary fiber: 4.8 g
Protein: 6.1 g
Sodium: 3.9 mg
Cheesy Vegetable Soup 3 W W  Points


Ingredients:
fat-free chicken broth, rotel, Velveeta reduced fat cheese product

Directions:
Cube cheese for easier melting. Set aside.
In large stock pot place all ingredients.
Cook over medium heat for approximately 30 minutes or until vegetables are tender.
Add cheese and continue cooking until cheese melts.
Stir often so it doesn't burn on bottom of pan.
French Twist


Ingredients:
sugar, pure maple syrup, pure maple syrup, eggs

Directions:
Preheat the oven to 350°. Butter a 9-by-2-inch round cake pan.
In a small, heavy saucepan, bring the sugar, 2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring, and cook for 5 minutes.
Boil until the caramel is a light golden color or a candy thermometer registers 240º, 5 to 8 minutes longer. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside.
In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup.
Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten.
Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.
Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan.
Bake until the croissants are golden and the custard is set (a toothpick inserted in the center of the French toast should come out clean], about 45 minutes.
Remove the French toast from the hot-water bath, cut into wedges and serve warm.
Brie and Cranberry Pizza


Ingredients:
whole berry cranberry sauce, pecans

Directions:
Preheat oven to 425 degrees.
Lightly grease a 9x13 inch baking dish.
Unroll the crescent rolls and press into baking dish pinching seams together.
Bake 5 minutes, or until lightly brown.
Remove from the oven and sprinkle with pieces of Brie cheese.
Spoon the cranberry sauce over the cheese.
Top with pecans.
Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown.
Cool 5 minutes and cut into squares.
Chocolate Chip Banana Muffins


Ingredients:
all-purpose flour, brown sugar, white sugar, baking soda, baking powder, salt, egg, sour cream, vanilla extract, bananas

Directions:
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In a separate bowl, combine the egg, oil, sour cream and vanilla. Stir wet ingredients into dry ingredients just until moistened. Fold in bananas and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Tomato Basil Bread


Ingredients:
warm water, sugar, salt, olive oil, water, flour, sun-dried tomatoes, dried basil, tomato paste, red pepper flakes

Directions:
Reserve 1 tblsp of sugar for yeast mixture.
Combine remaining sugar, salt, oil, 1 1/2 c water, sundried tomatoes, basil, red pepper flakes and tomato paste in a large bowl and let soak.
Dissolve yeast, 1 tblsp sugar and 1/3 c water.
When yeast is active combine half of the flour and the water and seasoning mix, then add the yeast mixture, mix well.
Add enough of the remaining flour to create a stiff dough.
Let rise twice.
Preheat oven to 375F and form dough into one loaf -- let rise, then bake for 40-50 minutes.
Coffee Kuchen


Ingredients:
flour, baking powder, salt, brown sugar, vegetable shortening, unsalted butter, evaporated milk, baking soda, eggs, cinnamon

Directions:
Preheat oven to 375°F., Mix flour, baking powder, salt and brown sugar in large bowl., Cut in shortening and butter to form crumbs., Reserve 1 cup of this mixture for topping., Combine coffee, evaporated milk and baking soda., Add to remaining flour mixture and mix well., Add beaten eggs., Spoon into well greased or paper lined muffin cups filling half to 2/3 full., Add cinnamon to topping mixture and sprinkle over batter in pan., Bake 20-25 minutes or until tests done.
Angel Lush With Pineapple Dole Recipe


Ingredients:
crushed pineapple, instant vanilla flavor pudding and pie filling, berries

Directions:
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Spaghetti Castellammare


Ingredients:
spaghetti, extra virgin olive oil, shallots, garlic cloves, parsley, plum tomatoes, whole tomatoes, dry white wine, capers

Directions:
Sauté the shallots, garlic, and half of the parsley on low heat in 4 tbsp of the oil.
They should only get transparent.
Add the octopus and the chilie; increase the heat.
When the octopus starts to change color, add half of the wine and reduce the liquid to 1/3.
Add the tomatoes, but no salt yet.
Let simmer slowly without lid until the octopus is tender and the sauce has thickened (30-60 minutes] (add a little water if it gets too thick].
Now add salt and pepper.
Remove from heat.
While the sauce is simmering, sauté the prawns in a skillet on high heat in the rest of the oil until they are red but not done.
Add the rest of the wine, let just boil and immediately remove from heat.
Let cool, uncovered.
Peel the shrimp (save the gravy].
Put the sauce to a boil, add the capers, parsley and the prawns with their gravy.
Bring to a boil and serve immediately with spaghetti.
The Best Grilled Tilapia


Ingredients:
yellow onion, salt, mayonnaise, dill weed, black pepper, paprika

Directions:
Turn your grill on.
Oil a fish/vegetable pan for the grill --  one of those things that has all the holes in it.
Spread out all the sliced onion on the grill pan.
Place Tilapia fillets on top of the onions.
Butter the fillets with mayo.
Sprinkle with dill weed.  You can go somewhat heavy with this.  Like Christmas cookies.
Sprinkle with black pepper.
Sprinkle with paprika.
Put pan on the grill.  10-15 minutes.  Onions should be a little caramalized/charred.
Serve with rice pilaf and grilled asparagus.
Golden Pumpkin Muffins


Ingredients:
Bisquick, sugar, cinnamon, ground ginger, nutmeg, milk, canned pumpkin, egg

Directions:
Preheat oven to 400 degrees., Thoroughly combine Bisquick, sugar, and spices., In a separate bowl, combine milk, pumpkin, egg, and oil., Stir both mixtures together til just moistened., Fill greased muffin pan., Bake for 20 minutes or til done when tested with a toothpick.
Pear and Grape Salad


Ingredients:
grapes, cream cheese, heavy cream, mayonnaise, grape leaves

Directions:
If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening].
If pears are canned, drain well.
Cut grapes in half, removing the seeds if necessary.
Mix the cream cheese with the cream or mayonnaise.
Place the pear, cut side down, on a plate.
Cover the pear with the cream cheese mixture.
Cover the surface of the pear with the grapes, placing the cut side down.
Place a grape leaf on each salad plate.
Place on pear decorated with grapes on each grape leaf, cut side down.
The finished pear should resemble a bunch of grapes.
Top with a dollop of mayonnaise if desired.
Vegan Creamy Broccoli Soup


Ingredients:
onion, celery ribs, olive oil, garlic cloves, firm tofu, water, broccoli, russet potato, salt, pepper, cayenne pepper

Directions:
In a large pot sautee onions, celery, and a pinch of salt until browned.
Add in garlic and sautee 30 seconds.
Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.
In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.
Mash the peeled baked potato and stir it into the broccoli.
Stir in contents of the blender and bring to a simmer.
Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.
If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.
Slow Cooker Cinnamon Apples


Ingredients:
fresh lemon juice, sugar, light brown sugar, flour, ground cinnamon, ground nutmeg, butter, vanilla ice cream, oatmeal

Directions:
You will need 1 Reynolds Slow Cooker Liner.
Place liner inside a 3-6 1/2 quart slow cooker. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of slow cooker.
Place apples in the lined slow cooker; drizzle with lemon juice.
Mix granulated sugar, brown sugar, flour, cinnamon and nutmedg in a medium bowl. Sprinkle mixture over apples; stir gently to coat apples. Drizzle with butter. Place lid on slow cooker.
Cook on low for 3 hours or high for 2 hours until apples are done.
Carefully remove lid to allow steam to escape. Serve warm apple topping over ice cream. Top with crumbled cookies, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Cheesy Potato Pierogies #5FIX


Ingredients:
flour tortillas, sharp cheddar cheese, vegetable broth, sour cream

Directions:
Cook potatoes according to package directions.
Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
Scoop cheesy potato filling evenly onto 8 flour tortillas.
Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
Layer the tortilla pockets in a greased 9 x 13 glass pan.
Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
Sprinkle remaining 1/2 cup of cheese over the top.
Bake at 400 degrees for 10 minutes.
Top with sour cream and enjoy!
Tuscan Spinach Bean Soup


Ingredients:
olive oil, onion, garlic cloves, celery ribs, carrots, chicken broth, diced tomatoes, fresh parsley, dried basil, cannellini beans, fresh spinach, salt, black pepper, parmesan cheese

Directions:
In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
Serve topped with Parmesan cheese.
Leftover Chicken Croquettes
Category: meat-and-poultry
By Jeanne Gold

A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.

Ingredients:
3 cups cooked, finely chopped chicken meat
1 ½ cups seasoned dry bread crumbs
2  eggs, lightly beaten
2 cups sauteed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties. Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

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

Calories: 276.4
Fat: 7.8 g
Saturated fat: 2.2 g
Carbohydrates: 24.7 g
Sugars: 4.1 g
Dietary fiber: 2.2 g
Protein: 25.4 g
Cholesterol: 120.1 mg
Sodium: 660.1 mg