xiaoxl/recipe_data huggingface dataset:
Short Ribs Braised with Mushrooms and Tomatoes
Category: everyday-cooking
By Chef John

The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.

Ingredients:
½ cup dried porcini mushrooms
½ cup water
2 ½ pounds beef short ribs
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1  onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1 teaspoon dried rosemary
½ teaspoon salt
1 pinch cayenne pepper
1  bay leaf

Directions:
Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms. Preheat oven to 325 degrees F (165 degrees C). Season short ribs all over with salt and black pepper. Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven. Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture. Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture. Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid. Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

Prep time: 15 mins
Cook time: 2 hrs 15 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 362.4
Fat: 29.9 g
Saturated fat: 11.6 g
Carbohydrates: 6.3 g
Sugars: 1.9 g
Dietary fiber: 1.7 g
Protein: 16.5 g
Cholesterol: 58.3 mg
Sodium: 556.9 mg
Banana Bread  Simple Easy Recipe


Ingredients:
bananas, sugar, flour, baking powder, baking soda, salt, butter, vanilla extract, eggs, walnuts

Directions:
Mix all dry ingredients in a bowl thoroughly.
In another bowl add melted butter (cooled] beat in eggs, beat in bananas, stir in vanilla.
Take dry ingredients and slowly add to banana mixture.
Stir in gently until all ingredients are moistened.
Pour batter  in  buttered and floured loaf pans and bake at 350 degrees for approximately 1 hour or until golden brown on top and a toothpick comes out clean when inserted.
When done place on a wire rack to cool.
Algerian Broad Beans & Garlic ( Fèves En Sauce )


Ingredients:
broad bean, fresh cilantro, garlic cloves, olive oil, paprika, cayenne, black pepper, salt, vinegar, water

Directions:
Top & tail the bean then remove the strings. Leave the beans in their pod. Cut into bitesize pieces - approx 1" long.
Peel & mince the garlic & place in a large, heavy bottomed pan (I like to use my Le Creuset Casserole / Dutch Oven] with the beans. Saute for 2 minutes.
Add the rest of the ingredients, cover & simmer until beans are tender - approx 25-30 minutes. Once the beans are tender, reduce the sauce to your prefered thickness & mix in the vinegar.
Savory Roasted Butternut Squash Soup


Ingredients:
cider vinegar, maple syrup, salt, pepper, dried thyme, carrots, onion, garlic cloves, olive oil, butter, chicken, nutmeg, cinnamon

Directions:
Step 1:  Preheat oven to 400°. Peel, seed and cut the butternut squash into 1 - 2 inch chunks. In a large bowl, combine the vinegar with the maple syrup, salt, pepper, granulated garlic, and thyme.  Add the squash and toss well to coat.  Arrange squash on a baking sheet and roast for 30 - 45 minutes.
Step 2:  While the squash is roasting, chop the onion, carrots, and garlic. In a large dutch oven or stock pot sauté the onions and carrots in the oil until a little soft and beginning to brown.  Remove the squash from the oven and add it to the dutch oven with the garlic. Pour the chicken stock over. Bring the stock to a boil, then cover the dutch oven and put it in the oven and adjust the temperature - you can let this slow cook at 250 for two hours or more, or roast it at 325° for about an hour.
Step 3:  Using an immersion blender or a potato masher roughly mash up the soup and return it to the oven at 325° for 30 minutes.  You may have to add a little water or stock if the soup is too thick. Adjust the seasonings and serve!
Classic Dill Pickles (Refrigerator)


Ingredients:
pickling cucumbers, kosher salt, fresh dill, garlic cloves, black peppercorns, celery seed, mustard seeds, cider vinegar, water

Directions:
Trim the ends of the cucumbers.
Quarter each cucmber lengthwise.
In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
Cover and refrigerate for 2 hours.
Rinse the cucumbers several times and pat dry.
In a small saucepan, add water and vingear and one tablespoon of salt.
Bring to a boil.
Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
Pack container with cucumber spears.
Pour hot brine into container.
Let pickles cool to room temperature, about 2 hours.
Cover and refrigerate for one day to develop flavor.
The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.
Mommy Mc Muffins : )


Ingredients:
English muffins, butter, eggs, American cheese, Canadian bacon

Directions:
Lightly fry the Canadian bacon slices in a 12 inch skillet and set aside to keep warm.
Melt butter over medium heat in same skillet.
Fry eggs (as many as you can fit at a time] in the butter over low-medium heat, breaking yolks before flipping.
Top each egg with 2 slices of Canadian bacon and 1 slice of cheese.
When cheese has melted, place egg on English muffins.
Repeat with remaining eggs, if necessary.
Enjoy!
Moroccan Spice Blend


Ingredients:
ground cumin, ground ginger, salt, black pepper, ground cinnamon, ground coriander, paprika, ground turmeric, ground cloves, cayenne pepper

Directions:
"Blend all ingredients together well- store in an airtight container."
Mother's Beef Stew


Ingredients:
butter, garlic cloves, potatoes, carrots, celery, diced tomatoes, mushroom, thyme, beef bouillon cube, cornstarch

Directions:
1. Brazen the cubed sirloin meat with the butter, onion, and garlic on medium heat in a large pot. After the meat is browned, add 2 cups of water. Let sit for 5 minutes, as this will be the beginning of the broth.
2. Add in cubed potatoes, carrots, celery, tomatoes, mushrooms, McCormicks beef stew mix, beef bouillon (optional], thyme and about 6 cups of water. Bring to a boil.
3. Add 2 tbsp cornstarch mixed with 1/2 cup of water to thicken.
4. Continue cooking until potatoes are soft to touch. Consider serving homemade bread to soak in the goodness!
Grapefruit-Honey Chicken


Ingredients:
chicken breasts, egg, panko breadcrumbs, angel hair pasta, margarine, grapefruits, honey, garlic cloves, parmesan cheese, parsley, olive oil

Directions:
Begin heating 2-3 tbsp of olive oil in a pan (enough to cover the bottom] over medium heat. Begin boiling water for pasta on another range unit.
Crack the egg into a mixing bowl and beat.
Place chicken breasts between two sheets of plastic wrap, and pound them out to about 1/2" thickness.
(Optional] Slice chicken breasts into more "manageable" pieces. I went for roughly 4"x3" pieces. I ended up with about 8 of these.
Dip the chicken into the egg, then into the breadcrumbs.
Fry the chicken until golden brown (3-5 minutes per side, depending on your oven/pan]. Dry the chicken on paper towels to remove the excess oil.
The water for the pasta should be boiling at this point. Add the pasta and cook until desired tenderness. When done, put in a bowl and mix in butter/margarine.
Drain the pan of most of the olive oil, leaving perhaps 1 tablespoons Turn the heat down to medium-low.
Mince the garlic and add it to the pan and cook until soft and beginning to brown.
Squeeze the juice of both grapefruits into the pan and add in the honey.
Simmer and reduce until desired consistency.
Presentation: Put a bed of pasta on the plate. Top with 2 of the pieces of chicken. Drizzle the chicken and pasta with some of the sauce. Top with chopped fresh parsley and shredded Parmesan cheese. I also sprinkled some crushed red pepper on top.
Amazing Cabbage (You'll Want to Eat a Whole One)


Ingredients:
green cabbage, water, salted butter, anchovies, garlic cloves, fresh rosemary leaves, lemon rind

Directions:
To make the butter, put everything EXCEPT the butter into the bowl of a food processor, whizz until finely chopped and then add to the butter.  Mash everything together until all is incorporated, roll into a sausage shape and store in greaseproof paper in the fridge or freezer as needed.
To make the cabbage half it and cut out the core.  Separate the leaves starting at the outside and cut any large ones in half.
Bring a pan of water to the boil, add a little salt along with the cabbage, bring back to the boil, lower the heat just a little and simmer for 5 minutes ONLY.
Have a large bowl of ice water ready and immediately plunge the cabbage into it to stop the cooking process - this is really important.
Once cold, drain the cabbage well and store until needed.  You can keep this in the fridge if you like for a couple of days well covered.
Melt a large hunk of the flavoured butter in a pan over a medium heat and allow to sizzle for just less than 1 minute without browning.
Add the prepared cabbage (you may have to do this in 2 batches] and heat gently until hot, completely coated with the butter and any excess water has evaporated off.  Season with a little salt and plenty of pepper.
Fight over the last pieces and dream about having your very own cabbage fest!
Lemon Curd Bars with Coconut
Category: desserts
By THEA

This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!

Ingredients:
1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
1 (10 ounce) jar lemon curd
⅔ cup flaked coconut
½ cup toasted and chopped almonds

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly. Spread the lemon curd over the baked layer. To the remaining 1/3 of  crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd. Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

Yields: 40 squares

Calories: 121.5
Fat: 6.3 g
Saturated fat: 3.5 g
Carbohydrates: 16 g
Sugars: 10.1 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 17.5 mg
Sodium: 25.3 mg
Real Sopapillas
Category: world-cuisine
By Leaz

Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.

Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 ½ cups warm water
2 quarts oil for frying

Directions:
In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 dozen

Calories: 159.7
Fat: 9.7 g
Saturated fat: 1.5 g
Carbohydrates: 16 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Sodium: 127.7 mg
Iris's Low Protein Dog Cookies


Ingredients:
apples, carrot, banana, brown sugar, honey, baking soda, baking powder, water

Directions:
Preheat oven to 350*.
Mix all dry ingredients together (Flour, Baking Soda, Baking Powder, Brown sugar].
Finely dice apples, carrot, and banana (I suggest a blender or chopper to really cut them up and mix them].
Put fruits into dry mix and add honey.
Mix content in bowl and then add water until it looks like normal cookie-dough.
Roll into balls and gently press to make circles.
Lay them on greased tray with half an inch (they do not puff up or expand much].
Put in oven for 15 minutes.
Remove from tray and let cool until firm (leave out longer if you'd like crunchy cookies--basically letting them stale].
Ultimate Raisin Slice


Ingredients:
raisins, water, sugar, cornstarch, water, lemon juice, margarine, flour, sugar, baking powder, margarine, egg, brown sugar

Directions:
FILLING.
Over medium heat bring raisins and water to boil, simmer two minutes and stir in sugar.
Dissolve the cornstarch in the water and add to raisin mix to thicken, you can use a little more cornstarch if needed to thicken the filling.
When thickened remove from heat and add the lemon juice and the tablespoon of margarine, cool.
BASE AND TOP MIXTURE.
In large mixing bowl add the flour, sugar, Baking Powder and mix with a whisk.
Cut in the margarine.
Stir in the small egg with a fork.
ASSEMBLE.
In a 9x9 pan spread a little over half of the Base And Top mixture in pan, reserving the rest for the top.
Spread the cooled raisin filling over the base and put the remainder of the Base and Top mix over raisin filling, at this point it may look a little'messy' I find dropping bits all over the top and use the palm of my hand to even it out a bit works well for me.
Not to worry when you still see the raisin filling here and there as this spreads as it bakes.
Sprinkle the 2 tablespoons of sugar over the top, bake at 350 for 30-35 minutes (until nicely browned].
Note, I often make double the filling, make up one and a half times the base and bake in a 9x13 pan when baking for a crowd.
Alton Brown's Red Potato Salad


Ingredients:
cider vinegar, mayonnaise, mustard powder, parsley, fresh tarragon, garlic, red onion, celery, kosher salt, fresh ground black pepper

Directions:
Place potatoes into a large heavy-bottomed pot.
Cover with cold water and place over medium heat.
Cover the pot and bring to a boil.
Immediately reduce heat and remove lid.
Gently simmer until potatoes are fork tender.
Drain and place into an ice bath to cool.
Remove skin by rubbing with a tea towel.
Slice potatoes into rounds and place into a zip top bag.
Add the vinegar and toss to coat all of the potatoes.
Place the bag into the refrigerator overnight.
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
Once evenly combined, add the potatoes and season with salt and pepper.
Let the salad chill in the refrigerator for at least an hour before serving.
Sweet-And-Sour Coleslaw


Ingredients:
cabbage, carrot, granulated sugar, kosher salt, table salt, celery seed, rice vinegar, ground black pepper

Directions:
Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.].
Caprese Tartlets ( Recipe Courtesy Melissa D'arabian)


Ingredients:
olive oil, cream cheese, garlic powder, dried basil, black pepper, roma tomatoes, fresh mozzarella cheese, fresh basil leaves

Directions:
Preheat the oven to 375 degrees F.
Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.
Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade.
Healthy Mexican Chicken Bake
Category: world-cuisine
By Joy Mason

A high-protein, low-calorie meal that leaves you FULL. It's so flavorful. Goes great with cornbread and/or a side of refried beans. You can use whatever Mexican spices you want. We love cumin!

Ingredients:
2 tablespoons vegetable oil
4  boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon garlic powder
salt and ground black pepper to taste
4 ounces shredded Mexican cheese blend
1 cup salsa

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes. Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning. Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer. Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 320.7
Fat: 18.9 g
Saturated fat: 8.2 g
Carbohydrates: 5.7 g
Sugars: 2.2 g
Dietary fiber: 1.2 g
Protein: 32 g
Cholesterol: 94.2 mg
Sodium: 703.6 mg
Basil Butter
Category: side-dish
By Janis Dee

Delicious basil flavored butter recipe. I love this tossed into hot pasta or on grilled veggies and corn on the cob.

Ingredients:
4 cloves garlic
15 leaves fresh basil
½ teaspoon freshly ground black pepper
1 cup butter

Directions:
Place garlic, basil, and pepper in the bowl of a food processor.  Process until the garlic is in small bits.  Add the butter, and process just to mix together.  Spoon into container, and refrigerate until firm.

Prep time: 10 mins
Total time: 10 mins
Yields: 1.25 cups

Calories: 55
Fat: 6.1 g
Saturated fat: 3.9 g
Carbohydrates: 0.2 g
Protein: 0.1 g
Cholesterol: 16.3 mg
Sodium: 43.7 mg
Bacon, Basil Pesto, and Tomato Sandwich
Category: meat-and-poultry
By lutzflcat

If you're tired of a BLT, try a BBPT. The basil pesto is a wonderful complement to the bacon and tomato on this sandwich. During summer, when you have more basil than you know what to do with, make your own pesto. You can freeze pesto in ice cube trays for a real treat in the winter. And go ahead and pick one of those fresh tomatoes in your garden to slice down for this sandwich.

Ingredients:
6 slices center-cut bacon
4 slices lightly toasted bread, divided
2 tablespoons basil pesto
1  tomato, sliced
salt and ground black pepper to taste
2 teaspoons light mayonnaise

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside on a paper towel to drain. Spread 1 tablespoon pesto on the bottom slice of toast. Layer tomato slices and 3 slices bacon over each. Season with salt and pepper. Spread 1 teaspoon mayonnaise on remaining bread slices and place on top of the sandwiches. Cut sandwiches in half to serve.

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

Calories: 388.8
Fat: 22 g
Saturated fat: 6.3 g
Carbohydrates: 30 g
Sugars: 4.3 g
Dietary fiber: 2.5 g
Protein: 17.5 g
Cholesterol: 37 mg
Sodium: 1209.6 mg
Cracker Barrel Peach Cobbler With Almond Crumble Topping


Ingredients:
milk, butter, nutmeg, cinnamon, sugar, brown sugar, flour, cinnamon, butter

Directions:
Mix all batter ingredients in a bowl with wisk until well incorperated and light.  Pour into non greased 8 x 8 baking pan.
Drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved.  Pour over batter but do not mix -- batter will rise over peaches and juices on it's own.
Mix all topping ingredients with hands slightly breaking up almonds as you incorperate.  Do not place on cobbler yet as the almonds will burn!  That step will come later.
Place into 375 degree oven for 45 minutes.  Then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes.  Watch carefully so that nuts don't burn.
Serve while still a little warm with some cinnamon ice cream and enjoy!
Low-Fat Alfredo Sauce


Ingredients:
nonfat parmesan cheese, white pepper, nonfat parmesan cheese, scallion, fresh parsley

Directions:
In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper.
Stir well.  Cook on med-low til sauce is heated through.
Gently stir in 10 oz of cooked, drained fettuccine pasta.
(Add a little more milk if it seems too dry.] Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss.
Garnish with scallions and parsley.
Serve immediately.
Aileen's Punch
Category: drinks
By LISAJANI

My sister's friend gave her this recipe years ago to use at our parents' 25th wedding anniversary party.  We never had a name for it other than Aileen's Punch!  This is very refreshing and so easy to put together. I recommend making an ice ring out of extra pineapple juice or apricot nectar.

Ingredients:
1 (46 fluid ounce) can pineapple juice
1 (46 fluid ounce) can apricot nectar
1 (6 ounce) can frozen limeade concentrate
2 liters lemon-lime flavored carbonated beverage

Directions:
In a punch bowl combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.

Prep time: 5 mins
Total time: 5 mins
Yields: 30 servings

Calories: 92.6
Fat: 0.1 g
Carbohydrates: 23.4 g
Sugars: 15.1 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 9.2 mg
15 - Minute Easy Enchiladas


Ingredients:
monterey jack cheese, tortillas

Directions:
Prepare a cookie sheet with foil, sprayed with Pam.
Heat (don't boil] the chili and beans.
Spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet.
Repeat until all shells are filled, placing them side by side on the pan.
Top with remaining chili mix, spread to coat shells.
Top with cheese.
Bake just until cheese is melted.
Serve with sour cream.