xiaoxl/recipe_data huggingface dataset:
No-Bake Dark Chocolate Cream Pie
Category: desserts
By dkoontz1

This pie is demanded from my family for every holiday. I found the recipe online back in the late 90's. To many disappointed family members' dismay, I temporarily lost my handwritten copy after moving, I couldn't find online, and I wasn't able to make it for one holiday. I'm adding it here so I will always have it. I hope you enjoy it as much as my family does.

Ingredients:
½ cup white sugar
2 tablespoons cornstarch
1 (.25 ounce) package unflavored gelatin
¼ teaspoon salt
2 cups whole milk
4  egg yolks
1 teaspoon vanilla extract
6 ounces semisweet chocolate, chopped
1 (9 inch) prepared graham cracker crust
Topping:
1 cup heavy whipping cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Directions:
Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low. Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat. Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours. Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch pie

Calories: 492.3
Fat: 29.4 g
Saturated fat: 14.1 g
Carbohydrates: 52.9 g
Sugars: 40.5 g
Dietary fiber: 2 g
Protein: 7.4 g
Cholesterol: 149.3 mg
Sodium: 284.9 mg
Vegan Spinach Dip (Tofu)


Ingredients:
firm tofu, tofu, raw cashew nuts, lemon juice, honey, sugar, poultry seasoning, onion powder, garlic powder, salt, water, potato flour, red bell pepper, water chestnuts, spinach

Directions:
Blend the first eight ingredients until smooth, adding only enough water for all the mixture to go through the blades easily.  Add potato flour if it's too runny and blend for 1 minute.
Pour into a mixing bowl and add remaining ingredients.
Chill 2-3 hours.  Use as a dip or spread on crackers or bread.
Savory Soup


Ingredients:
onion, garlic, olive oil, diced tomatoes, chicken broth, dried basil, nonfat milk, feta

Directions:
In a saucepan over medium heat, soften 1/4 cup chopped onion and 1 tsp chopped garlic in 1 tsp olive oil.
Add 4 oz roasted red peppers in 1 can (14.5 oz] diced tomatoes; simmer 5 minutes.
Add 1 cup chicken broth and 1 tsp dried basil; simmer for 10 minutes.
Pour into a blender and combine with 2 Tbsp fat-free feta.
Return to pan, add 1/2 cup nonfat milk, and heat.
Top with more feta when serving.
Fig Preserves


Ingredients:
sugar, lemon juice, hot water, figs, lemons

Directions:
Add sugar and lemon juice to hot water.
Cook until sugar dissolves.
Add figs and cook rapidly for 10 minutes.
Stir occasionally to prevent sticking.
Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes.
(If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.] Cover and let stand 12 to 24 hours in a cool place.
Place in Ball jars, leaving 1/4-inch head space.
Adjust caps.
Process half-pints and pints 30 minutes at 180 to 185 F.
in hot-water bath.
Yield: about 10 half-pints.
NOTE: although the product will not be as high quality, figs may be preserved without peeling.
If not peeled, figs should be covered with water and boiled 15 to 20 minutes and drained before adding to syrup.
Fresh Spinach & Anchovy Tart


Ingredients:
tiny new potatoes, eggs, parmesan cheese, parmesan cheese

Directions:
Preheat the oven to 355ºF.
Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice.
Pierce the bag of spinach and microwave for 2.5 minutes (or wilt in a pan with 2 tbsp water].
When cool enough to handle, squeeze out the excess moisture and finely chop.
Beat the cream, eggs and 2oz cheese together in a large bowl.
Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper.
Pour into the pastry tart (don't worry if it looks quite rough as this will add to the appearance later] and top with the whole anchovies and the remaining 2 tbsp of parmesan.
Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden.
Allow to cool for a few minutes before removing from the pan.
Serve warm or cold with a tomato and basil salad, or on its own as a starter.
Double Hot Pepper Jelly


Ingredients:
red chili pepper, sugar, distilled white vinegar

Directions:
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
Discard seeds and white membrane.
Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
Sterilize 8 half-pint jars; keep hot until needed.
Prepare lids as manufacturer directs.
In a large kettle, combine minced peppers, sugar and vinegar.
Bring to a boil.
Remove from heat; let stand 5 minutes.
Using a metal spoon, skim off any foam.
Increase heat to high.
Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
Stir in pectin and boil exactly 1 minute, stirring constantly.
Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
Wipe jar rims and seal with hot lids and screw bands.
Invert jar 30 seconds, then stand upright to seal.
Cabbage Beef Casserole (Lazy Cabbage Rolls)  - Dairy Free


Ingredients:
ground beef, salt, pepper, onions, water, garlic clove, tomato sauce, cabbage

Directions:
In large skillet, brown ground beef.
Stir in onions, garlic, salt, pepper, tomato sauce and water. Then add uncooked rice.
Cover and simmer almost 20 minutes or until rice is nearly tender.
Place half of shredded cabbage in a greased baking dish.
Cover with half of rice mixture.
Repeat layer- do not stir.
Cover and bake for 1 hour at 350.
Pork Roast With a Cranberry Glaze


Ingredients:
boneless pork loin roast, salt, black pepper, whole berry cranberry sauce, chicken broth, garlic cloves, creole mustard, dried thyme leaves, apples, fresh thyme sprig

Directions:
PORK ROAST: Sprinkle salt and pepper evenly on pork roast. Place roast on a rack coated with cooking spray in roasting pan (or in an aluminum foil-lined roasting pan].
CRANBERRY GLAZE: Preheat oven to 425°F In a medium saucepan over medium heat, mix together chutney ingredients and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Pour chutney mixture evenly over pork.
Bake for 20 minutes, baste the roast, and continue cooking for 20-25 minutes or until a meat thermometer inserted into thickest portion registers 160°F,.
Let stand 10 minutes before slicing. Garnish with apples and thyme sprig, if desired.
Russian Beet Salad with Herring
Category: salad
By Evgeniya

This salad is commonly known in Russia as a 'Herring under the Winter Coat Salad.' It is a must for every Russian holiday, however, you have to have a taste for herring and beets. Every Russian craves this salad, but my American hubby doesn't care for it. I use a clear bowl for this salad so that you could see all ingredients in it.

Ingredients:
3  whole russet potatoes
2 large carrots, peeled
2  beets, washed with tops and bottoms removed
½  yellow onion, chopped
1 (12 ounce) jar herring fillets, packed in oil
6 tablespoons mayonnaise
salt and ground black pepper to taste

Directions:
Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate. Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 55 mins
Yields: 10 cups

Calories: 120.3
Fat: 8 g
Saturated fat: 1.4 g
Carbohydrates: 9.4 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 3.3 g
Cholesterol: 7.8 mg
Sodium: 174.9 mg
Paleo Beef and Sweet Potato Stew


Ingredients:
sweet potatoes, fresh sage leaves, thyme, rosemary, stewing beef, bacon, carrot, celery, tomato paste, garlic cloves, smooth cashew butter, flat leaf parsley

Directions:
Preheat the oven to 400 degrees F.
Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.
Carrot & Stuffing Casserole


Ingredients:
onion, margarine, carrot, Stove Top stuffing mix, cheddar cheese

Directions:
Cook carrots in small amount of water until tender crisp (5- 7 minutes].
Meanwhile, saute onion in margarine until tender.
Combine cooked carrots and sauteed onion with cream of celery soup.
Prepare 1 box of Stove Top stuffing.
In 2 quart casserole dish make layers as follows: 1/2 of stuffing, 1/2 of carrot mixture, 1 c. cheddar cheese.
Repeat layers.
Bake uncovered at 350 F for 20 to 25 minutes.
Authentic New Orleans Red Beans and Rice
Category: side-dish
By Matt

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Ingredients:
1 tablespoon shortening, or as needed
1  white onion, chopped
3 cloves garlic, chopped
1  green bell pepper, chopped
8 cups water
1 pound dried red beans
1  smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2  bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste  (Optional)
3 cups cooked white rice

Directions:
Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes. Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours. Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Prep time: 20 mins
Cook time: 5 hrs 10 mins
Total time: 5 hrs 30 mins
Yields: 10 servings

Calories: 465.1
Fat: 20.5 g
Saturated fat: 7 g
Carbohydrates: 44.1 g
Sugars: 2.9 g
Dietary fiber: 12.1 g
Protein: 25.9 g
Cholesterol: 44.5 mg
Sodium: 861.3 mg
Israeli (Pearl) Couscous


Ingredients:
israeli couscous, water, canola oil, curry powder, salt, pepper, dried cranberries, basil, cilantro leaf

Directions:
Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
Add remaining ingredients except for basil (or cilantro] and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
I toast my almonds in a dry pan on the stove top just until fragrant.
Chef John's Green Goddess Dressing
Category: side-dish
By Chef John

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Ingredients:
1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1  anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Directions:
Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 124.3
Fat: 13.2 g
Saturated fat: 3 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 10.2 mg
Sodium: 103.5 mg
Baked Macaroni and Cheese


Ingredients:
elbow macaroni, sharp cheddar cheese, evaporated milk, eggs, butter, margarine

Directions:
Preheat oven to 350 degrees Fahrenheit.
Cook elbow macaroni as directed on package, drain well.
Place macaroni in large bowl or the pot used for cooking it.
Add melted butter, and evaporated milk.
Mix in eggs, add cheese and mix well.
Pour into 13 x 9 pan, greased, I spray mine with butter flavored cooking spray.
Bake 30-40 minutes or until top is brown and bubbly.
Another option: double the recipe, spray crockpot with butter flavored cooking spray and cook for 6-8 hours.
Soda Jerk Beans


Ingredients:
ham, diced tomatoes with juice, black beans, butter beans, pinto beans, onion, red bell pepper, green bell pepper, dark brown sugar, curry powder, dried savory, garlic powder, cayenne pepper

Directions:
Place all ingredients in a heavy large pot.
Bring to a boil over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium and simmer uncovered until juices are thick, stirring gently and frequently to prevent burning, about 20 minutes.
Season with salt and pepper.
Del Monte Banana Bread


Ingredients:
margarine, butter, brown sugar, eggs, salt, baking soda, seedless raisin, pecans, walnuts, bananas

Directions:
Cream margarine and brown sugar together until fluffy.  Add eggs, one at a time, beating after each addition.
Sift together dry ingredients.
Add raisins and nuts to dry ingredients and toss.  Add to creamed mixture alternately with mashed bananas.
Pour into two well-greased 9"x5" loaf pans.
Bake at 350 degrees for 1 1/3 hours.
Morning Glory Muffina


Ingredients:
all-purpose flour, white sugar, baking soda, cinnamon, salt, carrots, raisins, coconut, apple, eggs, canola oil, vanilla

Directions:
sift all dry ingredients together in a rather large bowl. Add the carrots,raisins,chopped nuts, coconut, and apple to the dry ingredientsand stir till coated.
In a bowl beat the eggs with the oil and vanilla.
Stir the egg mixture into the dry ingredients just till the batter is combined.
spoon into well greased or paper muffin tins.
Bake in a 350 degree oven for 35 minutes.
Pub Sandwich


Ingredients:
roast beef, tomatoes, cucumber, lettuce leaf

Directions:
Whisk together dressing and horseradish., Spread on cut halves of rolls., Layer beef on bottom half of roll., Drizzle beef with more dressing as desired., Continue layering each with tomato, cucumber, and lettuce., Cover with top half of roll.
Lamb Shanks Mediterranean


Ingredients:
olive oil, lamb shanks, onions, zucchini, carrots, garlic cloves, basil, oregano, mint, tomato sauce, dry white wine, lemon juice, pepper

Directions:
Chop the onions, zucchini, carrots, and garlic.
In a large stock pot or dutch oven, heat the oil over medium high heat.  Cook the lamb shanks, 2 at a time, turning until browned on all sides.  Remove shanks to a plate.
Drain off all but 1 tablespoon drippings from the pan.  Add the onions and cook about 8 minutes until golden.  Stir in zucchini and carrots and cook, stirring, about 3 minutes.
Stir in garlic, basil, oregano, mint, tomato sauce, and wine.  Heat to boiling.  Add lamb shanks and press them into the sauce.
Cover, reduce heat to medium low, and simmer 3-3 1/2 hours, until lamb is very tender and falls away from the bone.
Stir in lemon juice, olives, and pepper.  Serve over orzo or rice.
Quick Mushroom Risotto (Pillsbury Bake-Off Winner)


Ingredients:
butter, margarine, onion, garlic powder, pepper, half-and-half, parmesan cheese, parmesan cheese

Directions:
Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
Add rice, garlic powder and pepper; cook 2 minutes.
Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
Stir in whipping cream.
Remove from heat.
Stir in 1/3 cup cheese.
Spoon into serving dish; sprinkle with 1 tablespoon cheese.
Monkey Bread I
Category: breakfast-and-brunch
By LuAnn Connolly

Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!

Ingredients:
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts  (Optional)
½ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 10 inch tube pan

Calories: 417.9
Fat: 17.7 g
Saturated fat: 3.6 g
Carbohydrates: 61.5 g
Sugars: 35.6 g
Dietary fiber: 1.1 g
Protein: 5.3 g
Cholesterol: 0.7 mg
Sodium: 746.2 mg
Gluten Free Pumpkin Banana Bread


Ingredients:
baking soda, salt, butter, brown sugar, eggs, banana, canned pumpkin, cinnamon, nutmeg, vanilla extract

Directions:
Preheat oven to 350°.
Lightly grease 9 x 5 loaf pan.
In large bowl, combine the flour, baking soda and salt.
In separate bowl, cream together butter and brown sugar.
Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
Crispy Hash Browns


Ingredients:
frozen hash brown potatoes, cheddar cheese, butter, sour cream, salt, milk, onion, butter

Directions:
Combine all ingredients; do not thaw the hash browns.  Place in a greased 9 x 13 pan.
Combine ritz crackers with butter and sprinkle over top of mixture.  Bake for 1 hour at 350 degrees.  This can be prepared a day in advance and baked the day of serving.
Healthy Strawberry-Banana Smoothie (W/Rice Bran)


Ingredients:
strawberries, banana, plain yogurt, milk

Directions:
Put all ingredients in a blender and puree for 2 minutes., Pour into glasses and serve.
Asian Shrimp Noodle Salad


Ingredients:
shrimp, bean sprouts, carrot, zucchini, green onions, of fresh mint, fresh coriander, mint sprig, fish sauce, rice vinegar, granulated sugar, garlic, lime, curry powder

Directions:
Cook noodles according to package directions.
Drain, rinse and let cool completely.
In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
Garnish with mint sprigs.
Poppy Seed Honey Dressing


Ingredients:
honey, cider vinegar, olive oil, shallot, Dijon mustard, poppy seed

Directions:
"Whisk together or process in a food processor until smooth."
Choc Chip Protein Pancakes


Ingredients:
eggs, baking soda, water, coconut oil

Directions:
"Get 2 bowls, one for the wet and one for the dry ingredients. Mix the coconut flour, protein powder & baking soda in one. In the other, mix the eggs and water with an electric hand mixer, until the eggs fluff up a bit. Next, mix it all together thoroughly with the hand mixer. Heat some oil in a pan scoop some batter in the pan, then sprinkle some chocolate chips on top. Cover with a lid, until it's brown on one side and then flip over to brown briefly on the other side."
Aloo Dum


Ingredients:
potatoes, garam masala, ground nutmeg, water, jeera seeds, coriander powder, jeera powder, sugar, salt, butter, onions, ginger paste, turmeric powder, red chilies

Directions:
Boil potatoes and peel them.
Prick the potatoes as much as you can with out breaking them.
sprinkle salt over potatoes.
Take a non-stick pan, put 2 tablespoons butter in it.
Then put the potatoes in,sprinkle a pinch of tumuric powder,and roast it until potatoes are golden colored.
Put the potatoes aside.
In the same pan put rest of the butter, red chili, and cumin seeds to splutter.
Then put the onion and fry it until golden brown.
Then put the ginger paste, coriander and jira powder, and fry for 4-5 minutes.
Then add the sugar and rest of the tumuric powder.
Sugar is just to give color to the gravy.
Then put the curd in it and fry for 5-7 minutes, until it leaves the oil.
Then put in the fried potatoes and water.
Boil for 4-5 minutes and mix the khoya.
Switch off the heat and sprinkle the garam masala and nutmeg powder.
Garnish with coriander leaves.