xiaoxl/recipe_data huggingface dataset:
Tropical Tease


Ingredients:
"Malibu rum"

Directions:
Pour directly into a Hurricane glass with ice., Shake, do not stir., Garnish with a lime wheel.
Fanny Farmer's Old Fashioned Beef Stew


Ingredients:
flour, salt, fresh ground pepper, shortening, boiling water, lemon juice, Worcestershire sauce, sugar, yellow onion, bay leaves, allspice, carrots, parsnip

Directions:
On a piece of wax paper combing the flour, salt and pepper and roll the beef cubes in the mixture. Shake off the excess flour.
Over high heat in a Dutch oven, melt the shortening. When the shortening is very hot, add the beef chunks, about 5 or 6 pieces at a time, do not crowd. Brown on all sides and remove to plate. Repeat the process until all the beef chunks are browned.
Once the meat is cooked, return the cooked meat to the pot, stand back and pour on the boiling water. Be careful not to burn yourself when the water spits and sputters. Next add the lemon juice, Worcestershire sauce, sugar, yellow onion, pearl onions, bay leaves, and allspice. Stir well.
Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until meat is tender.  Do not allow the stew to dry out. Add a little more boiling water if necessary.  Finally, add the carrots, onions, and potatoes and cook another 25-30 minutes or until the carrots and potatoes pierce easily with a fork.
Toasted Coconut, Pecan, and Caramel Pie
Category: desserts
By Patrice

Very rich tasting pie that is easy to prepare. Everyone loves this pie.

Ingredients:
2 (9 inch)  pie shells, baked
¼ cup butter
1 (8 ounce) package flaked coconut
½ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Directions:
In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture. Pies may be served chilled or frozen.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 2 - 9 inch pies

Calories: 479.2
Fat: 29.4 g
Saturated fat: 16.7 g
Carbohydrates: 50.9 g
Sugars: 23.6 g
Dietary fiber: 2.3 g
Protein: 5.8 g
Cholesterol: 31.6 mg
Sodium: 333.7 mg
Gilded Green Beans


Ingredients:
red wine vinegar, onions, green beans, hard-boiled eggs, mayonnaise, red wine vinegar, prepared mustard

Directions:
Combine 6 tablespoons vinegar, oil, onions, and salt and pepper to taste in a large bowl.
Drain and rinse beans.  Add to bowl of marinade and cover.  Chill several hours.
Combine chopped eggs, mayo, 4 teaspoons vinegar, mustard, and salt to taste in a medium bowl.
To serve, remove beans from marinade and place in a salad bowl.  Add crumbled bacon and top with egg dressing.
Pasta E Fagioli


Ingredients:
ground beef, onion, carrot, garlic clove, diced tomatoes, cannellini beans, salt, oregano, basil, black pepper, thyme, small shell pasta

Directions:
Brown & drain ground beef.
Add onion & carrot, cook for about 3 minutes.
Add garlic & spices; mix thoroughly.
Add tomatoes, chicken stock, & beans.
Simmer for 20 minutes.
Add uncooked pasta & cook for another 10-12 minutes.
Frozen S’mores Pops


Ingredients:
graham cracker crumbs, butter, granulated sugar, heavy cream, marshmallow cream, heavy cream

Directions:
Combine the graham cracker crumbs, butter, and granulated sugar and stir to thoroughly combine.
Bring the cream to a simmer in a small pot, and then pour over the chocolate. Allow to sit for one minute before whisking together.
Whisk the heavy cream in a chilled bowl, and then fold in the marshmallow cream.
Layer the different ingredients in ice pop molds. Chill until completely frozen.
TIP: Unmold by briefly running the molds under warm water.
Caribbean Dump Chicken - OAMC


Ingredients:
chicken pieces, pineapple chunks in juice, brown sugar, ground nutmeg, raisins

Directions:
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts].
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
Place the bag in the refrigerator to thaw.
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts].
Never Fail Perfect Cooked Rice


Ingredients:
basmati rice, water

Directions:
Measure your rice into a pot and cover it with water until the water is apprx 1/2" over the top of the rice.
Soak the rice for at least 1 hour.
Pour off the water and replace with fresh water,again, the water should be apprx 1/2" over the top of the rice.
Add 1 tsp of stock powder if using.
Bring rice to a boil,uncovered, simmer for apprx 7 minutes, keep checking until the kernels are perfect.
Drain in a sieve and run hot water through it.
Serve now or return to the pot lid on and keep over lowest stove temp until the rest of your dinner is ready.It can sit like this for up to 10 minutes.
Italian Chickpea Bread
Category: bread
By sueb

A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes.

Ingredients:
1 cup chickpea flour
1 cup water
cooking spray
2 tablespoons oil
1 ½ teaspoons Italian seasoning
1 ½ teaspoons chopped dried rosemary
ground black pepper to taste
1 pinch salt to taste  (Optional)

Directions:
Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours. Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan. Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top. Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 74.6
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 7.2 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 2.4 g
Sodium: 20.5 mg
LIMONCELLO CRÈME BRÛLÉE


Ingredients:
heavy cream, vanilla bean, lemon zest, fleur de sel, granulated sugar

Directions:
Preheat the oven to 325ºF and line a baking sheet with a silicone mat or a clean kitchen towel so they don’t slide.  Set ramekins on top.
In a medium pot over medium heat, add cream, vanilla bean, lemon zest and salt; bring the mixture to the point just before it starts simmering. Turn off the heat and let it steep for 5 minutes.
Meanwhile, in a large mixing bowl, combine egg yolks and sugar; whisk until well blended.
Discard vanilla pod and slowly pour hot cream into egg yolk mixture, whisking constantly to temper the eggs. Stir in limoncello. Strain mixture through a fine sieve; discard. Pour custard evenly into ramekins and carefully transfer the baking dish to the oven. Pour hot water 2/3 up the sides of the ramekins.
Bake until just set with a slight jiggle in the center, about 30 to 35 minutes for shallow ramekins (about 1-inch high] and 35 to 40 minutes for taller ramekins (about 2-inches high].
Carefully remove ramekins from water and cool on a wire rack. When cool, place on a baking sheet lined with silicone mat and refrigerate for at least 2 hours and up to 3 days.
Just before serving or up to 2 hours before serving, sprinkle sugar (1 tablespoons per shallow ramekin] evenly over the surface. Using a torch or broiler, heat until the sugar melts and caramelizes. Makes 6 ramekins.
Slow Cooker Smothered Turkey Wings


Ingredients:
carrots, celery, onion, bay leaves, garlic cloves, water

Directions:
Season turkey wings the night before with the seasoning of your choice. I use a mixture of salt, pepper, garlic powder and onion powder. Refrigerate until morning.
Arrange cut up vegetables, bay leaves and garlic in bottom of a slow cooker.
Sprinkle 1 packet of turkey gravy mix on top of vegetables and stir to coat.
Pour 1/2 cup water over vegetables.
Place turkey wings on top of vegetables and sprinkle remaining turkey gravy powder over turkey wings.
Cook the turkey wings in the slow cooker on low before leaving for work in the morning and when you return home in the evening your turkey wings will be tender and simmering in their own rich gravy.
This is great served over hot white rice.
Tuna Salad in a Jiffy


Ingredients:
light chunk tuna in water, light mayonnaise, dill, apple

Directions:
"In a bowl, combine tuna, mayonnaise, and relish.  Add apple and mix well.  Serve over lettuce or on whole wheat bread."
Jamie Oliver's Ultimate Mushroom Bruschetta


Ingredients:
extra virgin olive oil, garlic cloves, fresh thyme, fresh parsley, summer savory, sea salt, fresh ground black pepper, butter, lemon

Directions:
Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole.  Add them all to the pan and give it a shake to toss the mushrooms in the oil.
Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili,  add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much] and toss again.
To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
Now toast your bread.
Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!
Green Beans and Potatoes
Category: side-dish
By Krista B.

A good side dish when your guests are vegetarians and meat lovers.  (As in my house.)

Ingredients:
3 cups thinly sliced potatoes
2 cups frozen green beans
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 teaspoon vegetarian Worcestershire sauce
1 cup vegetable broth, divided
1 teaspoon cornstarch
¼ cup chopped fresh parsley

Directions:
In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth.  Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender. In a small bowl blend remaining broth and cornstarch.  Stir in parsley; add to potato mixture.  Cook, stirring, until bubbly and thickened.

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

Calories: 82.7
Fat: 0.2 g
Carbohydrates: 18.3 g
Sugars: 2.2 g
Dietary fiber: 2.6 g
Protein: 2.1 g
Sodium: 99.3 mg
Prosciutto, Snap Pea & Mushroom Pasta


Ingredients:
spaghetti, snow peas, olive oil, garlic cloves, onion, prosciutto, portabella mushrooms, parmesan cheese, black pepper

Directions:
In a large pot, boil spaghetti for 8-10 minutes or until al dente.  If cooking fresh spaghetti, boil for less time (approximately 6-8 minutes].
To quickly steam snap peas, place peas (in their pods] in a metal colander.  place colander over pot while spaghetti is cooking until peas are tender-crisp.
In a medium skillet over medium heat, add olive oil.  Cook garlic and onions until tender but not browned.  Stir in prosciutto and cook until warmed through and slightly browned around the edges.  Stir in mushrooms and cook until tender.  Remove from heat.
Drain spaghetti and return to pot.  Add snap peas, mushroom mixture and season with black pepper.  Gently toss to combine all ingredients.
Serve and top each portion with Parmesan cheese.
Enjoy!
Migas Breakfast Tacos


Ingredients:
eggs, salsa, tortilla chips, sharp cheddar cheese, queso fresco, sour cream, flour tortillas

Directions:
Whisk together eggs and salsa in small mixing bowl and set aside.
In a large frying pan, heat oil to  375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent.
Add chips and toss in pan to coat.
Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted.
Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches.
Serve in warm tortillas. Migas tacos freeze and reheat well.
Yummy Meatballs


Ingredients:
ground beef, onion, parsley, Worcestershire sauce, egg, milk

Directions:
Mix all ingredients.
shape into rounded balls, size depends on use (spaghetti, subs or appetizers]
Cook in a large skillet on medium heat for about 20 minutes, or until completely done.
The recipe calls for 1/4 salad oil to cook meatballs in, but depending on the "grade" of ground beef you may or may not need the oil. Also, I usually put a loose fitting lid on the skillet and I turn the meatballs so that they cook evenly.
You can also make ahead and freeze --  that's the best part, less to do on "party" day.
Turkey Burger Mac N' Cheese


Ingredients:
lean ground turkey, butter, onion, garlic cloves, all-purpose flour, milk, Dijon mustard, cheddar cheese, elbow macaroni, tomatoes

Directions:
In large, non–stick skillet, heat oil over medium high heat. Brown turkey until fully cooked, breaking into small pieces with a wooden spoon. Transfer to plate.
In large saucepan, melt butter over medium high heat. Stir in onion and cook until translucent, about 5 minutes. Stir in garlic and cook just until fragrant, but not browned, about one minute. Whisk in flour, and cook until it combines with the flour in a thick paste, about one minute. Continue whisking and slowly pour in milk. Bring to boil and reduce heat to maintain a simmer, whisking often, until sauce is thick, about 10 minutes. Whisk in Dijon, salt and fresh cracked pepper. Whisk in cheddar until smooth. Stir in noodles, reserved turkey with any accumulated juices and diced tomatoes. Pour into a greased 13 x 9 inch (32.5 x 23 cm] baking dish. Sprinkle with crumbs and bake in 350°F (180°C] oven until the sauce is bubbling and top is golden, about 30 minutes.
Let sit for 10 minutes before serving.
Ham and Broccoli Quiche


Ingredients:
half-and-half cream, swiss cheese, eggs, fresh broccoli florets, ham, onion, sugar, cayenne pepper

Directions:
Preheat oven to 425 degrees.
Line quiche dish or large glass pie pan with unbaked pie crust.
Combine ham, cheese onion and broccoli and put in quiche dish.  Beat remaining ingredients in separate bowl and pour mixture into quiche dish.  Gently stir.
Bake at 425 degrees for 15 minutes then reduce heat to 300 degrees.  Bake for 30 minutes longer or until slightly golden and inserted knife comes out clean.  Let stand for 10 minutes before cutting.
Banana Crush Punch


Ingredients:
sugar, water, bananas, frozen raspberries

Directions:
Combine the sugar and water in a large pot and bring to a boil.  Cool.
Add the fruit juices and bananas and mix well.  Place in a container and freeze.
When ready to serve, plae the fruit mixture in a punch bowl.  Allow to soften slightly.  Break into slush.
Add the soda, raspberries if using, and tint with food coloring if desired.
Pepper & Lemon Swordfish Steaks


Ingredients:
swordfish steaks, lemons, red onion, fresh rosemary leaves, fresh thyme leave, fresh coarse ground black pepper, salt

Directions:
Preheat oven to 500 degrees, or prepare the grill.
Place each piece of fish on the center of 4 double layers of foil.
Top each evenly with lemons, onion, rosemary, thyme, pepper, and salt.
Make packets by bringing the 2 sides of the foil up to meet in the center and folding edges over, then folding the edges of each together.
Allowing room for the packets to expand, crimp the edges.
If baking, place the packets on a baking sheet.
Bake or grill until the fish is opaque, 10-12 minutes.
Open packets carefully when testing for doneness, as steam will escape.
Creamy Pesto Tortellini


Ingredients:
zucchini, red bell pepper, yellow bell pepper, pesto sauce, ham

Directions:
Cook pasta in a large pot of lightly salted boiling water until al dente. For the last 2 minutes of cooking, add zucchini and peppers. Drain in colander.
Add half-and-half, pesto, and ham to pot. Heat over medium-high heat for 3 minutes.
Return pasta and vegetables to pot; toss with sauce to coat. Remove from heat. Let stand for 10 minutes to thicken slightly before serving.
Mixed Berry Meringue Pie


Ingredients:
cream of tartar, sugar, sour cream, powdered sugar, cream cheese, orange zest, strawberry, raspberries, blueberries

Directions:
Preheat oven to 275F, and prepare a 9" round pie pan by lightly greasing the bottom of the pan.
Prepare the meringue crust first by combining the egg whites and cream of tartar in a small mixer bowl.  Beat the ingredients at high speed until it foams.
Add sugar gradually, while continuing to beat.  Watch for the mixture to turn glossy and stiff peaks to form, in about 3-4 minutes, and stop.
Spread meringue around bottom and up the sides of the pie pan.
Bake for 1 hour.  When time is up, keep oven closed and turn off the heat.  Keep the meringue in the oven for another 45 minutes, like this, closed with no heat.
Allow to cool at room temperature when the 45 minutes is up.
Meanwhile, prepare the filling by combining the sour cream, powdered sugar, cream cheese, orange juice, and orange zest, and beating well.  Stop as needed to scrape down the sides and continue to beat until creamy and smooth.
When meringue crust is cool, scoop filling inside and smooth the top.
Refrigerate until firm, about 2 hours.
Add the topping just before serving by sprinkling the berries on top of the pie (strawberries stem side down] and drizzling the top of the pie with the apple jelly.
Plum Muffins


Ingredients:
plain flour, baking powder, caster sugar, milk, butter, eggs, vanilla, plums, sugar

Directions:
Pre-heat oven to gas 6., Line a muffin tin with 10 cases., Sift flour, baking powder and sugar., In a jug, mix melted butter, beaten eggs, vanilla and milk., Add to dry mixture to make a batter., Stone and chop the plums., Add to batter and do not over mix., Spoon into cases 3/4 fill., Sprinkle tops with the demera sugar., Bake for 25 to 30 minutes., Replace plums with choc chunks, nuts, cherries or what ever takes your fancy.
Southwest Meatballs


Ingredients:
milk, ground beef, eggs, ground black pepper, onion, garlic cloves, fresh parsley, salsa

Directions:
Put the bread in a large bowl with the milk and let soak until the liquid is absorbed.  Add the beef, eggs, black pepper, onion, garlic, and parsley.
Thoroughly mix the ingredients.  Shape the mixture firmly into 50 (1 inch] meatballs, placing 1 olive in the center of each meatball.
Put the meatballs in a 9x13-inch baking dish.  Bake at 350°F for 25 minutes or until meatballs are cooked through.
Remove the meatballs with a slotted spoon and put in a 4 quart sauce pot.  Add the salsa.  Cook over medium heat until hot and bubbling.  Serve with toothpicks.
Penne with Sausage and Rich Pumpkin Sauce


Ingredients:
olive oil, red bell pepper, onion, carrot, pumpkin, vegetable broth, evaporated milk, cream cheese, garlic, ginger, nutmeg, bulk sausage, dry white wine, penne pasta, pine nuts, fresh parsley

Directions:
In frying pan, saute sausage til done, crumbling, drain gease, dump into small bowl, set aside.
In same pan, saute in olive oil the red pepper, onion and carrot til very tender.
In food processor, puree all ingredients til smooth*EXCEPT the sausage, penne, pine nuts and fresh parsley.
Pour mixture back into rinsed pan, add sausage and heat over low til heated through.
Serve over hot pasta, garnish with pine nuts and parsley.
*Ifsauce is too thick for your liking, add a little dry white wine to it.
Shrimp De Jonghe


Ingredients:
shrimp, butter, garlic cloves, paprika, cooking sherry, parsley flakes

Directions:
Preheat oven to 325 degrees.  Place shrimp in baking dish 9 X 11:  do not overlap.  Combine remaining ingredients in bowl, adding the bread crumbs last.  Spoon over shrimp. Bake 25 to 30 minutes.
You can toss over linguine, with parmesan cheese, or serve separately as a appetizer.
Brown Rice Bread
Category: bread
By Dan

This recipe is for a bread machine.  The bread has a crunchy crust, but a light, moist middle.

Ingredients:
⅓ cup brown rice
⅔ cup water
1 ½ tablespoons olive oil
warm water
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 ½ teaspoons active dry yeast

Directions:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes. Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 1 - 1.5 pound loaf

Calories: 39.2
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 5.4 g
Sugars: 2.1 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 194.6 mg
Warm Roasted Vegetable Farro Salad


Ingredients:
eggplant, kosher salt, sea salt, cherry tomatoes, zucchini, white button mushrooms, garlic cloves, red onion, olive oil, olive oil, olive oil, fresh cilantro, salt, pepper

Directions:
Preheat the oven to 400°F (200°C].
In a large flat pan or baking sheet, salt the eggplant slices generously on all sides, toss to coat evenly and hold for 30 minutes to release excess moisture and bitterness.
Drain and rinse the eggplant and toss into a large mixing bowl. Add in the tomatoes, zucchini, mushrooms, garlic and onions. Generously drizzle the vegetables with olive oil and season with salt, and pepper, stir to coat. Transfer the vegetables to an ovenproof pan lined with tin foil. Roast the vegetables in the oven for 20 - 25 minutes or until soft, caramelized and fork tender. Stir or flip the vegetables about 10 – 15 minutes into the roasting process to avoid sticking to the pan. Remove the pan from the oven and set aside.
Meanwhile, rinse the farro with water and drain in a colander over the sink. Add the farro to a 3-quart (3L] saucepot and add in the Almond Breeze. Season with a pinch of salt and a drizzle of olive oil. Bring the liquid to boil over medium high heat, and then turn down the heat to a low simmer to avoid spilling over. Simmer the farro for 20 minutes with the lid to the pot cocked to one side to let out steam. Turn off the heat but leave the pot on the stovetop and close the lid. Steam in the pot for another 5 minutes or until the farro is soft but slightly chewy in the centre. Remove the lid and fluff with a fork.
When ready to assemble the dish, combine the cooked farro with the vegetables in a large serving dish and gently toss to mix. Whisk together the olive oil with the balsamic vinegar and drizzle over the farro salad. Toss to coat and season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of lemon. Serve warm.