xiaoxl/recipe_data huggingface dataset:
Alita's Tomato Beef Stew
Category: soups-stews-and-chili
By Kate in Berkeley

Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!

Ingredients:
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1-inch cubes
¼ cup oil
3 (14.5 ounce) cans chopped tomatoes
3 large onions, chopped
1 (16 ounce) can tomato sauce
1 ½ cups water
3 tablespoons Worcestershire sauce
5 teaspoons minced garlic, or to taste
1 tablespoon paprika
1 ½ teaspoons white sugar
3  bay leaves
3 cups 3/4-inch carrot chunks
3 cups 3/4-inch potato chunks
2 cups quartered fresh mushrooms

Directions:
Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated. Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes. Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour. Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

Prep time: 20 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 40 mins
Yields: 3 quarts

Calories: 484.8
Fat: 27.4 g
Saturated fat: 9.6 g
Carbohydrates: 25.9 g
Sugars: 8.6 g
Dietary fiber: 4.4 g
Protein: 33.8 g
Cholesterol: 98.6 mg
Sodium: 678.1 mg
Cider Braised Chicken over Smoked Cheddar Grits


Ingredients:
boneless skinless chicken thighs, olive oil, unsweetened apple cider, dried thyme, honey, sweet onions, water, quick-cooking grits, butter, smoked cheddar cheese, fresh thyme sprig

Directions:
In large skillet over medium high heat, place 2 tablespoons olive oil.
Add chicken and cook about 3 minutes per side, until browned. Remove to 9x12-inch baking dish sprayed with cooking spray.
In small bowl, whisk together apple cider, thyme, garlic salt and honey; pour over chicken.
Place in 350°F oven and bake about 45 minutes or until fork tender. In large skillet, heat remaining 2 tablespoons olive oil over medium high heat.
Add onions and saute about 3 minutes or until transparent.
Reduce heat to low, cover and cook 30 minutes, stirring occasionally. Remove lid and continue cooking about 5 minutes or until liquid is absorbed.
In medium saucepan, place water and bring to rapid boil.
Stir in grits, reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally.
Reduce heat to low; stir in butter and cheese and continue stirring until melted. Cover and remove from heat.
To serve, place equal amounts of grits in 4 shallow bowls. Top with onion mixture and 2 chicken thighs. Garnish with thyme sprigs. Makes 4 servings.
Pecan Nut Crust
Category: desserts
By Julie Pastore

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

Ingredients:
2 ½ cups ground pecans
¼ teaspoon ground cinnamon
⅓ cup white sugar
4 tablespoons unsalted butter, melted

Directions:
Stir together ground nuts, cinnamon, and sugar.  Mix in melted butter. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan.  Chill the unbaked crust in the refrigerator for about 30 to 45 minutes. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven.  Bake for 12 to 15 minutes, or until lightly browned.  WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt!   Cool completely before filling.

Yields: 1 - 9 inch pie crust

Calories: 263.9
Fat: 24.6 g
Saturated fat: 5.3 g
Carbohydrates: 12 g
Sugars: 9.4 g
Dietary fiber: 2.5 g
Protein: 2.5 g
Cholesterol: 15.3 mg
Sodium: 0.8 mg
Coleen's Double Chocolate Walnut Brownies


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, walnuts

Directions:
Preheat oven 350 degrees.
Over moderate heat, melt butter and four squares of unsweetened chocolate in a double boiler.  Remove from heat once melted.
Stir in sugar gradually with wooden spoon until combined.
Add eggs one at a time, stirring well after each addition.
Stir in vanilla.
Stir in flour until well combined. Then stir in half the walnuts.
Line a 13x9x2 Pyrex pan with parchment and then pour batter into the pan.
Sprinkle the remaining walnuts and chocolate morsels on top of the batter, pressing them in lightly so that they adhere.
Bake in preheated oven for 35 minutes. Cool completely and cut. ENJOY!
English Plain Scones


Ingredients:
butter, self-raising flour, sugar, salt, milk

Directions:
Put the flour and salt in a bowl then rub in the butter.
Add the sugar.
Add the milk and mix to form a dough.  You may want to mix with a knife as the dough gets very sticky as you add the milk.
Flour a board ready for the dough.  EXTRA TIP: Using rice flour on your board at this stage will make your scones wonderfully crisp on the outside.
Knead the dough lightly on the board.
Roll with floured rolling pin (or press with your hand] the dough to about 2cm thick.
Cut rounds from the dough with a cutter (or use a glass with edges dipped in flour if you don't have a round cutter].
Place the rounds on greaseproof paper lightly dusted with flour on a baking sheet/tray. Or use a greased tray.
Gather up the odd bits of dough and lightly knead them together.  Press/roll to 2cm thick again on your floured board, cut rounds and repeat until all the dough is used.
Optional: Brush the tops of the scones with a little bit of milk.
Bake in pre-heated oven for 12-15 minutes until they have risen and start to become golden. Gas mark 7, 220c.
Slow Cooker Short Ribs
Category: main-dish
By lgmarge

Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'?  Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.

Ingredients:
cooking spray
3 ribs celery, sliced
2  carrots, sliced
1  onion, chopped
3 cloves garlic, smashed
5 pounds beef short ribs
salt and ground black pepper to taste
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
½ (10.5 ounce) can  water

Directions:
Prepare a slow cooker crock with cooking spray. Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock. Cook on High until the ribs are fork-tender, 5 to 7 hours. Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables. Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 8 servings

Calories: 617.5
Fat: 52.2 g
Saturated fat: 22.1 g
Carbohydrates: 6 g
Sugars: 2.8 g
Dietary fiber: 1.3 g
Protein: 29.1 g
Cholesterol: 116.6 mg
Sodium: 289.2 mg
Easy Whole Wheat Pie Crust


Ingredients:
whole wheat flour, light brown sugar, shortening, cold water, sea salt

Directions:
Place flour, sugar, salt, sugar, and shortening in large tupperware or other plastic container with lid. (If all else fails, use a really strong large slide lock plastic bag].  Seal tightly.
Shake 3 minutes.  Open & make sure mixture is uniform.
Add water.
Shake 3 more minutes & open to see if mixture is large dough ball of uniform consistency.
Roll out on floured surface.  Can be frozen for later use.
Easy Chicken with Mushrooms and Zucchini in Cream Sauce
Category: meat-and-poultry
By Lena

A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.

Ingredients:
1 tablespoon butter
2 (5 ounce) boneless, skinless chicken breasts, cubed
salt and freshly ground pepper to taste
1 tablespoon olive oil
4  green onions, chopped
2  green zucchini, cut in half lengthwise and into 1/4-inch slices
8 large fresh mushrooms, sliced
1 tablespoon all-purpose flour
¾ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Directions:
Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm. Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 671.3
Fat: 50.8 g
Saturated fat: 26.5 g
Carbohydrates: 17.9 g
Sugars: 5.7 g
Dietary fiber: 4 g
Protein: 39.7 g
Cholesterol: 223.5 mg
Sodium: 257.2 mg
Apple Butter Bread


Ingredients:
self-rising flour, sugar, ground cinnamon, eggs, butter, margarine, apple butter, milk, pecans, golden raisin

Directions:
Combine flour, sugar, and cinnamon; set aside.
Combine eggs, butter, apple butter, and milk; beat well.
Stir in pecans and raisins.
Add flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into a greased and floured 9- x 5- x 3-inch loafpan.
Bake at 350 degrees F.
for 65 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove to wire rack and cool completely.
Garlic-Cheese Toast...yum!


Ingredients:
mayonnaise, garlic, red pepper flakes, parmesan cheese

Directions:
Slice as many slices as you want.
Spray with garlic spray, or sprinkle with garlic to taste.
Spread with mayonnaise.
Sprinkle with cheese to cover.
Dot with a light sprinkle of pepper flakes to taste (optional if you don't like spice].
Place under broiler until golden brown.
Cut slices into bite size serving strips (about 3-4 per slice].
Serve warm.
Enjoy.
Ginger Custard Dessert


Ingredients:
water, sugar, fresh ginger, fresh ginger, sugar, sugar, heavy cream, lemon juice

Directions:
To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar.
When the sugar is dissolved, add the fresh ginger.
Stir to distribute sugar, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes.
Remove the pan from the heat.
In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger.
Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend.
Cover and steep 20 minutes to infuse the milk.
In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk.
Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer.
Do not let the mixture boil lest the eggs scramble.
Immediately pour the custard through the strainer and into the bowl of cream set over ice.
Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh.
Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream.
Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
Freezing the cream:.
Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
Freeze in an ice cream maker according to the manufacturer's instructions.
When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles.
Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen.".
If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.
Toffee Bar Coffee Cake


Ingredients:
all-purpose flour, dark brown sugar, sugar, unsalted butter, salt, pecans, baking soda, buttermilk, egg, vanilla extract

Directions:
Preheat oven to 350°F.
Butter 13x9x2-inch glass baking dish and set aside.
Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
Set aside.
Stir baking soda into remaining butter-sugar mixture in large bowl.
Add buttermilk, egg and vanilla, beating until just combined.
Transfer batter to prepared dish.
Sprinkle toffee topping evenly over batter.
Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
Cool completely in baking dish.
Cut into 16 squares.
(Can be made 1 day ahead. Store in airtight container at room temperature.] Makes 16 squares.
Wanda's Rhubarb Cream Pie


Ingredients:
white sugar, flour, nutmeg, eggs, rhubarb

Directions:
Mix all together., Pour into unbaked pie crust., Bake at 400 degrees for 50-60 minutes.
Old Fashion Baked Rice Pudding


Ingredients:
cooked rice, milk, eggs, sugar, raisins, vanilla extract, salt, ground cinnamon

Directions:
Preheat oven to 350 degrees F. Spray bottom and sides of a 2 quart baking dish with cooking spray to prevent sticking.
In a large bowl, stir together all ingredients.
Spoon into prepared 2 quart baking dish.
Place baking dish in a large pan; pour water into the pan to a depth of 1-inch or until water reaches bottom of baking dish.
Bake for 1 1/2 hours, or until lightly browned and set.
Cool slightly and spoon into serving dishes.
Green Goddess Dressing


Ingredients:
mayonnaise, sour cream, fresh parsley, green onions with top, tarragon vinegar, wine vinegar, garlic, salt, ground pepper

Directions:
In medium bowl, stir together all ingredients until well combined., Cover and chill if not using immediately., If this dressing is too thick, thin with a little milk.
Vicki's Hush Puppies
Category: side-dish
By VICKI C

Hush puppies are a good side for seafood.

Ingredients:
2  eggs, beaten
½ cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

Directions:
In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal. Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 24 hush puppies

Calories: 277.2
Fat: 12.9 g
Saturated fat: 1.9 g
Carbohydrates: 36.7 g
Sugars: 13.4 g
Dietary fiber: 1.8 g
Protein: 4.6 g
Cholesterol: 46.5 mg
Sodium: 406.9 mg
Glazed Onions


Ingredients:
butter, sugar

Directions:
Melt the butter in a large heavy bottomed saucepan until it sizzles.
Add the onions and toss them for a few minutes so that they turn slightly brown.
Sprinkle the sugar over the onions and continue to toss them over low heat until they are completely covered with a sticky layer of sugar.
Add the stock and simmer uncovered until the stock evaporates, leaving a thick glaze that covers the onions.
This will take about 15 minutes.
Shake the saucepan from time to time while cooking.
Serve very hot.
Goodfella Salad


Ingredients:
romaine lettuce hearts, escarole, grape tomatoes, prosciutto di Parma, pecorino romano cheese, extra virgin olive oil, seasoned croutons

Directions:
Clean and rinse romaine hearts and escarole.
chop romaine hearts and escarole and add to large salad bowl and toss with tomatoes.
In skillet heat olive oil and sauté prosciutto until hot not long this is only for flavoring.
let cool and chop and add to bowl.
Add grated cheeses and mix with salad.
when ready to serve toss salad with dressing and add croutons, salad will get a little mushy if it sits for long with dressing added.
Coconut Date Bars
Category: desserts
By Lacy Wilson

The on-the-go, travel-light snack bar. Derived from a famous raw food bar and the ultimate in 'foodie!' This is a great snack for the active lifestyle and impressive to hand out to others.  As an outdoor professional I take these in the back country and they need not be refrigerated and give great energy. Cut into bars and enjoy or wrap individually for on the go.

Ingredients:
⅓ cup slivered almonds
½ cup flaked coconut
10  pitted dates, or to taste
¼ cup cashews, or to taste
1 teaspoon coconut oil

Directions:
Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 249
Fat: 17.3 g
Saturated fat: 8.8 g
Carbohydrates: 22.9 g
Sugars: 14.8 g
Dietary fiber: 4.7 g
Protein: 4.5 g
Sodium: 60.5 mg
Nat's Easy Marinated Asparagus


Ingredients:
asparagus spears, lettuce leaf, parmesan cheese, pepper

Directions:
Dip asparagus in boiling water and drain immediately.
Pour Italian salad dressing over asparagus, cover (I put it in a ziplock], and marinate overnight.
Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.
Mangu
Category: side-dish
By fotografiado

A Dominican favorite usually eaten in the morning.

Ingredients:
3  green plantains
1 quart water
¼ cup olive oil
1 cup sliced white onion
1 ½ tablespoons salt
1 cup sliced Anaheim peppers

Directions:
Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel. Heat the olive oil in a skillet over medium heat, and saute the onion until tender. In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 209.8
Fat: 9.5 g
Saturated fat: 1.4 g
Carbohydrates: 33.3 g
Sugars: 15.9 g
Dietary fiber: 2.9 g
Protein: 1.9 g
Sodium: 1756 mg
Cocktail Orange Pecans


Ingredients:
butter, pecan halves, salt

Directions:
Preheat oven to 300°.
In a large saucepan, melt the butter over medium heat; add in liqueur and orange zest; stir until blended.
Remove the pan from heat, add in the pecans, and toss to coat well.
Spread the nuts evenly on a large baking sheet and toast in the oven, uncovered, until golden brown, about 30 minutes, tossing the nuts from time to time.
Drain on paper towels, sprinkle salt on top; let cool completely, and serve in crystal bowls with cocktails.
Orange Pots De Creme


Ingredients:
Grand Marnier, orange zest, sugar

Directions:
Preheat oven to 300°F.
In a small saucepan, heat cream and milk over medium-low heat until just simmering.
Meanwhile, pour Grand Marnier into a small saucean; bring it to a boil over medium-high heat and cook for 3-4 minutes to burn off the alcohol.  Stir in orange juice and zest.  Let liquid return to a boil until reduced by about half, 4 minutes.  Whisk orange mixture into pan with cream and milk.
in a bowl, whisk together egg yolks and sugar.  Whisk orange-cream mixture into yolks, a little at a time to avoid cooking eggs.  Pour resulting mixture through a fine-mesh strainer into a small pitcher or measuring cup.
Set aside and let cool for about 15 minutes.  Divide mixture among 4 ramekins and place them in a roasting pan.  Por hot water into pan until it comes halfway p the sides of the ramekins.
Cover pan with aluminum foil and bake pots de crème until set but still a little wobbly when you gently shake them, 30-35 minutes. Remove ramekins from roasting pan with tongs or pot holders and let them cool for about an hour at room temperature.  Refrigerate pots de crème for at least 2 hours or overnight before serving.
Quick Puff Pastry Apple Strudel
Category: desserts
By nt_bella

This is an easy apple strudel version with puff pastry that is ready in less than an hour. It tastes especially delicious fresh out of the oven with some vanilla ice cream.

Ingredients:
4  apples - peeled, cored, and chopped
½ cup raisins
¾ cup white sugar
½ cup chopped walnuts
2 teaspoons ground cinnamon
½ (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon all-purpose flour
1  egg, lightly beaten
1 tablespoon white sugar, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling. Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 375.8
Fat: 17.2 g
Saturated fat: 3.6 g
Carbohydrates: 54.1 g
Sugars: 34 g
Dietary fiber: 3.3 g
Protein: 4.8 g
Cholesterol: 23.3 mg
Sodium: 87.1 mg
Chinese Hamburger Hash


Ingredients:
hamburger, onions, celery, warm water, rice, soy sauce, pepper

Directions:
Preheat oven to 350.
In large skillet brown hamburger.  Remove hamburger to a plate with paper towels to remove most of grease.
In same pan saute onions and celery until onions become transparent.  Return Hamburger to pan.
Add soups and water to pan.
Stir in Uncooked rice, soy sauce and pepper.
Put in greased 8x11 covered casserole.
Bake 1 hour at 350.  Uncover and sprinkle Chow Mein Noodles over top and finish baking 15 minute
Note:  Can us 1 1/4 Cup Minute Rice But shorten cooking time to 30 to 40 minute.