xiaoxl/recipe_data huggingface dataset:
Strawberry Mint Sorbet


Ingredients:
strawberries, of fresh mint

Directions:
Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture.
Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours.
Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor.
Scrape down the sides or use a spatula to keep the mixture moving if necessary.
Once blended, transfer to a large mixing bowl.
Serve immediately, or if it’s softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!
Angel Face


Ingredients:
apricot brandy, calvados

Directions:
"Shake all the ingredients well with ice, and strain into a cocktail glass.  Garnish with a half-slice of lemon."
Fresh Ginger-Barbecued Drumsticks


Ingredients:
dark brown sugar, ketchup, Worcestershire sauce, light soy sauce, cider vinegar, gingerroot, dried red pepper flakes

Directions:
Preheat broiler or grill.
In a small mixing bowl, combine all ingredients except drumsticks and mix well.
Reserve 1/4 cup sauce in a separate dish.
Coat a broiler rack and pan with cooking spray and add chicken.
Broil 12-15 minutes or until no longer pink in center, turning and basting occasionally with sauce.
Remove from broiler and spoon reserved 1/4 cup sauce evenly over all.
Greek Easter Bread
Category: bread
By makokiller

This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves.

Ingredients:
5 ½ cups high-gluten flour, divided
2 ½ teaspoons active dry yeast
1 cup milk
½ cup butter
½ cup white sugar
1 teaspoon salt
2  eggs
3 tablespoons orange juice
1 cup confectioners' sugar
1 tablespoon orange juice

Directions:
Mix 2 cups flour and yeast together in the bowl of a stand mixer. Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C). Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more. Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated. Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet. Let rise, about 1 hour. Bake in preheated oven until the middle is baked, 25 to 30 minutes. Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.

Prep time: 20 mins
Cook time: 25 mins
Total time: 3 hrs 45 mins
Yields: 2 loaves

Calories: 311.5
Fat: 6.7 g
Saturated fat: 4 g
Carbohydrates: 31.2 g
Sugars: 14.7 g
Dietary fiber: 0.1 g
Protein: 28.4 g
Cholesterol: 39.7 mg
Sodium: 201.6 mg
Tomato Cognac Soup


Ingredients:
Spanish onion, butter, plum tomatoes, dried basil, heavy cream, brown sugar, cognac, parsley

Directions:
Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown.
With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil brown sugar and stir.
Bring the soup to boil, then simmer covered, for 30 minutes.
Set aside and cool slightly, then puree the soup in a food processor.
In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup.
Reheat, but do not boil.
Just before serving, add the cognac and season with salt and pepper.
Garnish with parsley and serve.
Low-Carb Chicken & Chorizo Paella


Ingredients:
chorizo sausage, boneless skinless chicken breasts, paprika, cumin, salt, pepper, onion, tomatoes, garlic cloves, saffron, chicken broth, cauliflower

Directions:
Brown chorizo until crispy. Remove with slotted spoon leaving fat in the pan. Toss chicken with paprika, cumin, salt, & pepper. Cook in chicken in chorizo fat until cooked through. Remove from pan and set aside with chorizo.
Add onion and pepper, cook until tender. Add tomatoes and garlic and continue cooking, scraping up brown bits as they form. Salt & pepper to taste.
This mixture will begin to look brown and thick, (this is important for flavor]  – add chicken broth and saffron and continue stirring until liquid is reduced and thickened slightly. Add chorizo, chicken & cauliflower.  Cook until cauliflower just tender – about 5 minutes.
One-Pan Keto Chicken Breast with Vegetable Ragout
Category: meat-and-poultry
By thedailygourmet

This quick-to-fix entree seems so decadent and guilty, no one would suspect it could be keto approved! Serve on top of mashed cauliflower, if desired.

Ingredients:
2 tablespoons extra-virgin olive oil, divided
1  zucchini, halved and sliced
1  yellow summer squash, quartered and sliced
1 pound Roma tomatoes, chopped
salt and pepper to taste
1 ½ tablespoons cantanzaro herbs (from Savory Spice Shop®), divided
3 (5 ounce) boneless skinless chicken breasts, butterflied
3 cloves garlic, minced
¼ cup whipped cream cheese
¼ cup 1% milk
½ cup freshly grated Parmesan cheese, plus more for serving

Directions:
Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides. Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through. Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 245.2
Fat: 15.2 g
Saturated fat: 4.8 g
Carbohydrates: 11.3 g
Sugars: 4 g
Dietary fiber: 2.1 g
Protein: 16.5 g
Cholesterol: 53.6 mg
Sodium: 300.6 mg
Mediterranean Marinated Cucumbers


Ingredients:
cucumber, lemon, cracked black pepper

Directions:
Here's the beauty: Put everything in a tupperware with a lid, shake, and pop in the fridge for several hours or overnight; shaking periodically (so I'm superstitious].
Serve cold or at room temp if you're inclined.
ENJOY (And revel since it was a one-stepper].
Spicy Vegetarian Chili


Ingredients:
red bell pepper, green bell pepper, red onion, habanero, frozen corn kernels, black beans, kidney beans, diced fire-roasted tomatoes, water, vegetable bouillon cubes, beer, olive oil, bay leaves, chili powder, cumin, cayenne, liquid smoke, cheddar cheese, sour cream

Directions:
In a large pot heat olive oil. Add onion and peppers (for extra leave ribs and seeds in the habanero and jalapenos]. Sauté for 10 minutes. Add water, black beans. kidney beans, tomatoes, bouillon cube, bay leaves, chili powder, cumin, smoked paprika, cayenne, liquid smoke, and salt and pepper. Bring to a boil reduce heat and simmer for 10 minutes. Add 1/2 can beer (drink the rest if you are over 21], boca meat, and corn. Cover and simmer for 30-45 minutes.
Top with cheddar cheese and sour cream.
Optional: Serve over rice.
Best  Macaroni Salad


Ingredients:
butter, milk, mayonnaise, Dijon mustard, tomatoes, cucumber, dill pickles, onions, hard-boiled eggs

Directions:
Prepare macaroni and cheese according to directions on box., Place in a large bowl, and let it cool., Stir in mayo and mustard., Fold in remaining ingredients, then chill.
Garlic Cheese Flatbread
Category: bread
By Gina Izzy Shores

Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.

Ingredients:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
2 cups bread flour
1 teaspoon salt
2 teaspoons white sugar
2 tablespoons olive oil
⅓ cup butter or margarine, softened
2 tablespoons garlic powder
¼ cup grated Parmesan cheese
⅓ cup shredded mozzarella cheese

Directions:
In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve. In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until  dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes. Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C). Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 10 servings

Calories: 107.1
Fat: 10.1 g
Saturated fat: 5 g
Carbohydrates: 2.5 g
Sugars: 1.3 g
Dietary fiber: 0.3 g
Protein: 2.3 g
Cholesterol: 20.4 mg
Sodium: 330.9 mg
Strawberry Blonde Martini (The Melting Pot)


Ingredients:
character(0]

Directions:
Combine the vodka, daiquiri mix and pinapple juice., Float the Champagne on the top., Garnish with strawberry., Enjoy!
Chicken Enchiladas I
Category: world-cuisine
By Debbie Donham

This is a quick and easy recipe. Good for quick suppers.

Ingredients:
4  skinless, boneless chicken breast halves
1  onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt  (Optional)
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 498.4
Fat: 15.9 g
Saturated fat: 9.4 g
Carbohydrates: 49.7 g
Sugars: 3.1 g
Dietary fiber: 3.9 g
Protein: 26.7 g
Cholesterol: 72.2 mg
Sodium: 1226.7 mg
Heavenly Pork Chops


Ingredients:
chili powder, dried oregano, salt, garlic powder, pepper, ground mustard, paprika, egg, milk, parmesan cheese

Directions:
1]  In a small bowl, combine the first seven ingredients; rub over both sides of pork chops.  Cover; refrigerate 1-4 hours.
2]  In a shallow dish, beat egg and milk.  In another shallow dish, combine breadcrumbs and Parmesan cheese.  Dip pork into the egg mixture, then into the crumb mixture.
3]  Spray a broiler pan (with a rack] with cooking spray.  Place pork chops on the rack.  Bake at 375 degrees F for 30 minutes.  Remove from oven, flip the chops over, and bake on second side for about another 30 minutes.
Turkey Fahitas


Ingredients:
turkey breast, red bell pepper, tomatoes, avocado, havarti cheese, flour, corn tortillas, butter, fresh cilantro

Directions:
Slice thin the onion and bell pepper and brown on medium-high adding 1 tbl butter in a large frying pan for about 8-10 minutes.  Put aside in a medium bowl.
In another smaller pan brown each soft tortilla with a little speck of butter or non-stick spray for about 2 min on medium-low heat, each side.  Set on warm in the oven until all tortillas done.
Cut into bite size pieces, elongated, turkey breast.  Brown in the same frying pan as the vegies with 1 teaspoon butter, olive, or vegetable oil on medium-high heat for 5 minutes.  Add the vegies into the pan for another 2-3 minutes.
Take the warm tortillas out of the oven and put a thin deli-size slice of Havarti cheese on each tortilla.
Slice the avocado into nice thin slivers and place on a plate.
Slice a medium size tomato into cubes and place on a plate.
Add the meat, onion, and red bell peppers onto the cheese now melting.  Top with sliced avocado, tomato, your favorite salsa --  and take a BIG bite!  They are SO good!
Best No-Bake Cheesecake
Category: desserts
By Debbie Clark

This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit.

Ingredients:
1 ½ cups graham cracker crumbs
⅓ cup packed brown sugar
½ teaspoon ground cinnamon
⅓ cup butter, melted
2 (8 ounce) packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
⅓ cup white sugar
1 (21 ounce) can cherry pie filling

Directions:
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm. In a medium bowl, beat together the cream cheese and  lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

Prep time: 30 mins
Total time: 1 day
Yields: 1 springform pan

Calories: 459
Fat: 33.9 g
Saturated fat: 20.7 g
Carbohydrates: 35.8 g
Sugars: 14.9 g
Dietary fiber: 0.6 g
Protein: 4.6 g
Cholesterol: 109 mg
Sodium: 236.1 mg
Beef Wellington
Category: world-cuisine
By Normala

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Ingredients:
2 ½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1  onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1  egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 744.3
Fat: 57.2 g
Saturated fat: 21.2 g
Carbohydrates: 29.6 g
Sugars: 1.1 g
Dietary fiber: 1.2 g
Protein: 26.2 g
Cholesterol: 131.4 mg
Sodium: 433.7 mg
Crock Pot Lentils & Quinoa


Ingredients:
lentils, quinoa, onion, garlic clove, carrots, salt, cumin, dried oregano, bay leaf

Directions:
Add all ingredients to 2-4 quart slow cooker, and cook 9 hrs on Low setting (or 4-5 hrs on High].
Optional: Remove 1-2 C of prepared mixture, blend with food processor until smooth, and stir back into crock.
Serve with crusty bread.
Excellent Eggplant Parmesan


Ingredients:
eggplant, flour, eggs, mozzarella cheese, romano cheese

Directions:
Peel the eggplant, and cut it in half length-wise.
Cut into 1/4" slices.
Coat eggplant slices in flour, dip in egg, and then coat with bread crumbs.
Continue with all slices piling onto a plate.
Pour oil (I use vegetable oil] into a saute pan using enough to submerse eggplant slices.
Fry until lightly browned on each side.  Remove to plate.
Pour enough Marinara sauce to cover bottom of 9x13" dish with a thin layer.
Add eggplant in a single layer.
Pour additional Marinara sauce to cover top of eggplant.  Add about 1 & 1/2 cups of mozzarella cheese, and sprinkle 1/2 cup of Romano cheese over.
Continue with the next layer of sauce, eggplant, sauce, and the remainder of the cheese.
Bake in a 350 degree oven for 25-30 minutes.
Sweet & Spicy Carrots


Ingredients:
carrots, olive oil, butter, margarine, garlic, curry powder, chili powder, honey, cider vinegar, raisins

Directions:
Heat the oil& butter in a large skillet, over medium heat,add carrots& garlic Sprinkle in the dry spices and saute, stirring almost constantly until the carrots are as tender as you like them (7-9 minutes].
Meanwhile stir together the honey& vinegar.
Pour over the carrots, add raisins and saute, swishing the carrots around Serve immediately for 1 additional minute.
Honey Key Lime Grilled Chicken
Category: meat-and-poultry
By ANISSA925

When I bought a bottle of Key Lime juice on vacation in Florida, I wondered what I would do with it...  Now this recipe is a staple in our kitchen!  I hope you enjoy it too!  The longer you marinate, the better the sweet-sour combo gets!

Ingredients:
5 tablespoons key lime juice
2 tablespoons honey
1 clove garlic, minced
½ teaspoon lemon pepper
4  skinless, boneless chicken breast halves

Directions:
In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally. Preheat an outdoor grill for high heat. Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

Prep time: 10 mins
Cook time: 16 mins
Total time: 1 hr
Yields: 4 servings

Calories: 168.8
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 10.7 g
Sugars: 9 g
Dietary fiber: 0.1 g
Protein: 24.7 g
Cholesterol: 67.2 mg
Sodium: 117.1 mg
Slow Cooker Pork Roast


Ingredients:
cornstarch, cold water

Directions:
Place pork roast in bottom of crock (it helps to have an oval shaped slow cooker].
Sprinkle soup mix over roast.
Dump soup over top of roast.
Pour lemon-lime soda over all.
DO NOT MIX.
Cover and cook on low 6-8 hours.
Remove pork roast to a platter and cover with foil.
Whisk together cornstarch and cold water.
Stir into cooking juices.
Cover and turn slow cooker to high.
Cook 20-30 minutes.
Bolo Negro De Loriga = Darken Cake from Loriga


Ingredients:
eggs, sugar, flour, cinnamon, baking soda, milk

Directions:
Beat the eggs together with the sugar, till creamy., Next add in the cinimon with the milk, and beat a., little more., Now add in the flour along with the baking soda,., and mix very well., Butter and flour a bread pan or any kind of pan you., wish to use. Pour the cake batter into the pan, and., place into a hot oven. Let bake till its completly, cooked or till center comes ou clean.
Spiced Pumpkin Spring Rolls


Ingredients:
pumpkin puree, eggs, cinnamon, cardamom, fresh ginger, honey, sugar, salt, canola oil, powdered sugar

Directions:
Mix pumpkin, eggs, spices, honey, extract and salt in a medium bowl. Taste, and add sugar until it's sweet enough for your tastes. You may not need the full amount.
Chill for 2-hours to firm up a little.
Preheat oven to 350.
Place 1-2 tbsp pumpkin filling on the center of each spring roll wrapper, fold in outside edges, and roll up. If your wrappers are very large, you may want to cut them in half first.
Lightly brush spring rolls with oil, and bake until lightly browned and crispy, about 15 minutes. If you prefer, these can also be fried.
Dust rolls with powdered sugar and more cinnamon if desired.
Chicken Avocado Steak With A1 Dark Chocolate Walnuts Sauce #A1


Ingredients:
olive oil, lemon juice, garlic, avocado, walnuts

Directions:
In a large bowl, mix together olive oil, garlic salt, lemon juice and grated garlic. Put chicken thighs into the bowl, rub the chickens with the sauce and refrigerate for half day.
In a hot skillet (large enough to cook 4 chicken thighs. If it is not available, please work on 2 batches], put the chickens, skin side down and cook over medium heat until skin is crisp and golden brown. Turn chickens, reduce heat to medium-low heat and cook the other side until chickens are no longer pink.
Take the chickens out of the skillet and place on a cutting board or plate. Cover with aluminum foil to keep chickens warm.
Halve avocado, remove seed, scoop avocado pulp and slice each halved avocado into 4. (total 8 slices].
Discard the fat in the skillet and put avocado slices into the skillet and sauté both sides of avocados until lightly brown. Add salt and black pepper to taste. Take the avocados out and place on another plate. Set aside.
In the same skillet, put A.1. original sauce, almond milk and dark chocolate chips. Heave over medium low heat and stir to melt chocolate. When the chocolate chips melt, stir in walnuts. Turn off the heat and spread the sauce on each serving plate.
Place 1 chicken thigh and 2 slices avocado on the sauce on each serving plate.
Boneless Pork Roast


Ingredients:
boneless pork roast, dried sage, dried rosemary, garlic clove

Directions:
Preheat oven to 325 degrees Fahrenheit.
The meat should be at room temperature for best results.
Place pork in roasting pan.
Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
Bake for 50 minutes (25 minutes per lb].
Barley Mushroom Bake


Ingredients:
pearl barley, butter, yellow onion, mushroom, beef broth, chicken broth, salt, pepper, dried oregano, dried thyme

Directions:
Preheat oven to 350°.
Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
Transfer to an ungreased 1 1/2-quart casserole.
Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
Mix into casserole all other ingredients.
Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
Fluff with a fork before serving.