xiaoxl/recipe_data huggingface dataset:
My Personal Favorite Chili Recipe


Ingredients:
diced tomatoes, hot chili beans, chili beans, chili sauce, sweet onion, garlic cloves, hot sausage, chili powder, ground cumin, habanero, brewed coffee, lager beer, bell pepper, anaheim chilies, bell peppers, habanero

Directions:
Brown your sausage in a large pan.  When the sausage is near done add the chopped onion and minced garlic.  Be careful to cook thoroughly but try not to burn the onion.  They onion should be yellowish brown in color when it is done simmering.  Now, in the crockpot:  add the 3 cans of tomatoes, 2 cans of chili beans and the 2 bottles of chili sauce.  Mix well.  Add your other spices (ground chyanne, ground habanero, cumin & chili powder].  Mix well.  Add the chocolate, coffee and beer.  Mix well.  Finally add the peppers as desired.  The chili has a spice at this point without the peppers.  But it is not all that spicy in my opinion.  If you are like me and like it hot, then at this point you would add some or all of the peppers as mentioned (aneheim, chyanne, habanero].    Mix well and turn the crock pot on High for 4 hours.  After that, stir every hour and turn the crock pot down to low.  Continue to cook for an additional 3 hours then serve.
***PLEASE USE CAUTION WHEN DEALING WITH PEPPERS***.
WASH HANDS AFTER USE,  THEY CAN BURN YOUR SKIN.
Stuffed Chatamari  (Nepali Stuffed Rice Crepes)


Ingredients:
long-grain rice, black lentils, lentils, ginger, green chilies, salt, water, red bell pepper, celery, scallion, garlic, ginger, green chilies, fresh tomato

Directions:
For rice crepes, soak rice and the lentils in water overnight.
Rinse the soaked rice and lentils mixture thoroughly.
In a blender, combine the soaked rice and lentil mixture, ginger and chilies, and water to form a smooth batter-like paste.
Pour into a large mixing bowl; add salt to taste; mix thoroughly.
You may need to add more water if necessary to achieve the consistency similar to crepe mixture.
Let the batter rest for at least six hours in the refrigerator.
To prepare rice crepes, in a non-stick frying pan heat a tablespoon of clarified butter over medium-low heat.
Pour in some batter and spread out into a paper-thin crepe.
Cook until the bottom has crisped up; turn over and cook the other side.
Remove the cooked crepe and reserve in a container with tight lid.
Repeat with the remaining batter.
For stuffing, heat oil in a non-stick sauté pan; fry garlic and ginger until light brown.
Put in minced meat, salt and pepper.
Brown the meat and add chopped bell pepper, celery, minced chilies, chopped tomatoes, and chopped scallion.
Stir in for a few of minutes in low heat until all ingredients are cooked.
Adjust seasoning with salt and pepper.
Reserve in a large plate to cool.
On a large plate, put a rice crepe and brush on lightly with some clarified butter.
Place one and half tablespoons of stuffing mixture in the middle of the crepe and spread out across the middle.
Fold one edge over the mixture and roll up.
Repeat with the other pancakes.
Arrange them in a large plate, topped with achar to serve.
Cranberry Coconut Orange Bread


Ingredients:
flour, white sugar, baking powder, salt, shortening, eggs, coconut, cranberries

Directions:
Sift together dry ingredients and cut in shortening. When shortening has been incorporated add orange juice, eggs and coconut. When all ingredients have been mixed smoothly together, fold in cranberries.
Spray two loaf pans with cooking spray and fill 3/4 full with batter. Bake in a 350 degree oven for one hour (check it at 50 min] or until a knife inserted into the center comes out clean. Be careful not to over cook - as this will be dry.
After removing from the oven, separate the bread from the sides of the pans with a knife and turn out loaves onto a cooling rack. Let sit at least 3 hours before cutting. If you try to cut the bread when it's hot, it will fall apart on you :-].
Dad's White Clam Sauce


Ingredients:
minced clams, extra virgin olive oil, garlic cloves, salt, pepper, crushed red pepper flakes, chicken broth

Directions:
Drain clams, reserving juices. Set both the clams and the juice aside.
Saute minced garlic in oil on medium heat until golden brown, about 2 minutes. Meanwhile, prepare pasta to al dente.
Add salt, pepper, and crushed red pepper to the garlic and oil. Mix well.
Add clam juice and chicken broth. Bring to a low boil and heat through.
Toss clams and pasta with sauce just before serving.
Pork Tenderloin on a Vegetable Bed


Ingredients:
fresh thyme, dried thyme, cracked black pepper, fresh ground pepper, salt, olive oil, red bell pepper, orange bell pepper, zucchini, green onions, garlic, black beans, stewed tomatoes

Directions:
Combine the thyme, pepper and salt.
Roll the pork, pressing the mixture into it.
Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
Remove from the skillet, place on a cutting board and cover with foil to keep warm.
In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
Spoon into a large serving plate-slice the pork thin and place on top.
A few thyme sprigs is a nice touch.
Creamy Apple Slaw
Category: salad
By Caroline

Tastefully delicious salad.

Ingredients:
¾ cup sour cream
⅓ cup white sugar
3 tablespoons apple cider vinegar
2 tablespoons dry ranch dressing mix
1 (8 ounce) package shredded cabbage and carrot mix
3  apples - peeled, cored, and diced
2 stalks celery, chopped
3  green onions, thinly sliced
salt and ground black pepper to taste

Directions:
Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

Prep time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 181.8
Fat: 7.2 g
Saturated fat: 3.9 g
Carbohydrates: 28.7 g
Sugars: 18.7 g
Dietary fiber: 2.6 g
Protein: 1.8 g
Cholesterol: 15.7 mg
Sodium: 200.2 mg
Hot Sausage Dip


Ingredients:
sausage, cream cheese, sour cream, green pepper, tomatoes, green chili, onion

Directions:
Fry sausage until well done.
Put into crock with all other ingredients and cook on high for about 30 minutes, and then turn on low to keep warm.
Serve with tortilla chips while hot.
Grilled Skirt Steak in Lettuce Leaves / Soy - Ginger Dipping Sau


Ingredients:
soy sauce, limes, juice of, onion, gingerroot, garlic, brown sugar, white vinegar, scallion, butter lettuce, Thai basil, Thai basil, fresh cilantro, fresh cilantro

Directions:
Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.
With a boning knife, trim any visible fat on the skirt steak. Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.
For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion. Mix well, season with salt and pepper, and pour over the beef. Allow this to marinate in the refrigerator for 1 hour. Remove the beef from the marinade, and skewer with the bamboo.
For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions. Check the seasoning, and transfer to a small serving bowl.
Light the grill or preheat the oven to 375°F.
To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool. On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.
Rest the skewers of beef on the leaves. Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.
Soy Glaze
Category: side-dish
By Jack

Love it on grilled chicken or tuna. It gives an Asian flair.

Ingredients:
⅔ cup brown sugar
½ cup low-sodium soy sauce
⅓ cup white sugar
¼ cup water
2 tablespoons white wine vinegar
2 tablespoons rice vinegar
½ teaspoon ground ginger

Directions:
Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes. Let glaze cool to thicken, at least 1 hour.

Prep time: 5 mins
Cook time: 30 mins
Total time: 1 hr 35 mins
Yields: 1 cup

Calories: 116.8
Carbohydrates: 28.9 g
Sugars: 26.7 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Sodium: 758.4 mg
Ginger Molasses BBQ Sauce


Ingredients:
cider vinegar, sugar, ketchup, molasses, garlic, serrano chili pepper, fresh ginger, salt

Directions:
Stir together all sauce ingredients in a 1- 1 1/2 qt heavy saucepan.
Bring to a brisk boil, uncovered, stirring occasionally, until thickened.
Reduce to about 1/2 cup, about 3 minutes.
Transfer sauce to a medium bowl and cool to room temperature.
Use as any Basting Barbeque sauce.
Great with pork or chicken.
NOTE: I was informed that a "Brisk Simmer" for the time alotted did not obtain the results quoted so I changed it to a "Brisk Boil" as suggested. Thank you for the review.
Walnut Brussels Sprouts


Ingredients:
Brussels sprout, walnut pieces, olive oil, red onion, garlic clove, salt, dried marjoram, pepper, white wine

Directions:
Steam Brussels sprouts until almost tender, about 8 minutes. Set them aside.
Meanwhile, in a nonstick skillet over high heat, cook the walnuts, shaking skillet occasionally, until lightly toasted, about 1-2 minutes. Remove from skillet and set aside.
In same skillet, heat oil over medium-high heat. Add onion, garlic, salt, marjoram and pepper. Cook until onion just softens, 2 minutes. Add reserved sprouts; cook, stirring occasionally, 6 minutes. Add wine; reduce heat to medium. Cover; cook, stirring occasionally, until sprouts are tender, about 8 minutes.
Transfer to serving bowl; toss with reserved walnuts.
Pomegranate Tea


Ingredients:
pomegranate seeds, water, Splenda sugar substitute

Directions:
Bring water to rolling boil. Add seeds and turn heat to low. Simmer for about 3 minutes. Remove from heat and allow to steep 10-15 minutes. Strain and sweeten.
This is good hot or cold.
Easy Cheese Danish (Barefoot Contessa)


Ingredients:
cream cheese, sugar, ricotta cheese, pure vanilla extract, kosher salt, lemon zest, frozen puff pastry, egg

Directions:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
Everything Bagel Rugelach


Ingredients:
unsalted butter, sugar, cream cheese, all-purpose flour, kosher salt, fresh ground black pepper, egg, poppy seed, sesame seeds, dried garlic flakes, kosher salt, cream cheese, egg, scallions

Directions:
In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated.
Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight.
Meanwhile, in a small bowl stir together poppy seeds, sesame seeds, onion flakes, garlic flakes, and salt and set aside. In a medium bowl, stir together cream cheese, egg, and 1/2 sliced scallions and set aside.
Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14” diameter circle. Using a 12” round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough.
Divide cream cheese mixture between the two circles and spread into a thin layer over each. Sprinkle with everything bagel seasoning and scatter remaining scallions on top. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2” apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour.
In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional everything bagel seasoning and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.
Orange Baked Pork Chops


Ingredients:
flour, seasoning salt, paprika, pepper, whole cloves, cold water

Directions:
Combine flour, seasoning salt, paprika and pepper.  Reserve 1 teaspoon of mixture and coat pork chops with remaining.  Heat oil in skillet, then brown the chops.  Add the orange juice and cloves to skillet.  Cover and simmer for 30 minutes, or until tender, turning occasionally.
When tender add orange slices and cook 5 minutes longer.  Remove the chops and orange slices from skillet.  Remove cloves and discard.  Blend the reserved flour mixture with the cold water and pour slowly into the skillet, stirring constantly.  Cook until sauce thickens slightly.  Put pork chops, oranges, and cooled sauce into a freezer bag and freeze.
On cooking day, thaw completely.  Place pork chops in a baking dish and pour sauce over them.  Place oraange slices around dish.  Cover dish and place in 250 F oven for about 40 minutes, or ubtil sauce is bubbly and chops are warmed through.
Japanese Meatballs in Sweet Soy Sauce (Niku Dango)


Ingredients:
ground pork, lettuce, carrots, sake, salt, egg, cornflour, water, sake, mirin, caster sugar, light soy sauce, cornflour

Directions:
Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
Take a small amount of the mixture -slightly less than a tablespoon] in your hand and mould it into a ball. Continue until the meatball mixture is used up.
Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.].
Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
Pour the meatballs with sauce onto a serving plate and serve!
Savory Sea Scallops and Angel Hair Pasta
Category: seafood
By JIM F.

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Ingredients:
1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream  (Optional)
1 tablespoon grated Parmesan cheese to taste  (Optional)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer. Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 6 servings

Calories: 515.1
Fat: 21.9 g
Saturated fat: 10.4 g
Carbohydrates: 46.3 g
Sugars: 1.5 g
Dietary fiber: 2.8 g
Protein: 33.1 g
Cholesterol: 95.5 mg
Sodium: 527.8 mg
Whipping Cream Pound Cake
Category: desserts
By Toni Wiggins

Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.

Ingredients:
1 cup butter, room temperature
3 cups white sugar
6  eggs, room temperature
3 cups cake flour
1 cup heavy cream, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract  (Optional)
1 tablespoon confectioners' sugar, for dusting  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition. Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract. Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes. Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 10 mins
Yields: 1 10-inch tube pan

Calories: 487.2
Fat: 21.8 g
Saturated fat: 12.9 g
Carbohydrates: 68 g
Sugars: 43.7 g
Dietary fiber: 0.5 g
Protein: 5.7 g
Cholesterol: 137.9 mg
Sodium: 130.5 mg
Whipped Frosting I
Category: desserts
By Ann

A light tasting whipped frosting suitable for filling a rolled cake or whoopee pies. Great on angel food cake. Never fails as long as you don't let it cool uncovered or a skin will form on the paste.

Ingredients:
4 tablespoons all-purpose flour
1 cup milk
½ cup shortening
½ cup margarine
1 cup white sugar
1 teaspoon vanilla extract

Directions:
In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled. In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

Yields: 1 cake's frosting

Calories: 227.5
Fat: 16.4 g
Saturated fat: 3.7 g
Carbohydrates: 19.7 g
Sugars: 17.7 g
Dietary fiber: 0.1 g
Protein: 1 g
Cholesterol: 1.6 mg
Sodium: 96 mg
Nova Scotian Hodge Podge
Category: soups-stews-and-chili
By VIVIANCLEVELAND

This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.

Ingredients:
1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 cup diced carrot
1 cup diced turnip
2 cups cubed new potatoes
6 tablespoons butter
½ cup heavy cream  (Optional)
1 tablespoon all-purpose flour
½ cup water

Directions:
Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream. Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 241.3
Fat: 19 g
Saturated fat: 11.9 g
Carbohydrates: 16.7 g
Sugars: 2.6 g
Dietary fiber: 3.4 g
Protein: 2.8 g
Cholesterol: 57.7 mg
Sodium: 124.5 mg
Wild Arugula-Quinoa Salad With Cherries


Ingredients:
quinoa, water, cherries, baby arugula, lemon juice, Dijon mustard, honey, olive oil

Directions:
Place quinoa in a fine-mesh strainer and run under cold running water. Rinse well.
Add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes until liquid is absorbed. Turn on heat and set aside.
Meanwhile, prepare vinaigrette. In a large bowl, whisk together lemon juice, mustard, fig jam, and honey. Slowly, while continuing to whisk, add olive oil until vinaigrette is emulsified.
Add arugula, quinoa, and cherries to bowl. Gently toss and serve immediately.
La Choy Asian Beef Noodle Salad


Ingredients:
spaghetti, distilled white vinegar, green onion, carrot, red bell pepper, beef, salt, ground black pepper, fresh cilantro

Directions:
Cook pasta according to package directions, omitting salt. Drain; set aside.
Whisk together stir-fry sauce and vinegar in large bowl. Add green onions, carrots, bell pepper and cooked pasta; set aside.
Season steak with salt and black pepper. Spray 12-inch skillet with cooking spray. Heat over high heat until hot. Add beef; cook and stir about 4 minutes or until steak is seared and still pink in center. Cook in batches, if needed, to prevent overcrowding.
Add beef to pasta mixture. Toss to coat ingredients evenly with sauce mixture.
Top salad with rice noodes and cilantro, if desired. Serve at room temperature. Refrigerate leftovers.
Panzanella


Ingredients:
olive oil, red wine vinegar, lemon juice, parsley, garlic, cucumbers, tomatoes, red onion, black olives, fresh basil, parmesan cheese

Directions:
Toast croutons in 325 degree oven.
Whisk together olive oil, vinegar, lemon juice, parsley, garlic, and salt and pepper.
Toss the croutons and dressing with the cucumbers, tomatoes, onion, black olives, and basil.
Sprinkle with Parmesan and serve immediately.
Three Bean Salad


Ingredients:
red kidney beans, onion, vinegar, sugar, pepper, salt

Directions:
Rinse beans in cold water., Drain., Mix all the ingredients together and refrigerate overnight--covered.
Balti Prawns


Ingredients:
onions, tomato puree, ground coriander, turmeric, chili powder, fresh green chilies, fresh coriander leaves, salt, lemon juice, fresh green chile

Directions:
In a blender process the onions, tomato puree, ground coriander, turmeric, the 2 green chillies, and coriander, with the lemon juice and salt.
Heat the oil in a wok, add the spice mix and fry till the sauce starts to thicken.
Add the prawns and fry over medium heat for 3 minutes.
Serve with the chopped chilli as a garnish.