xiaoxl/recipe_data huggingface dataset:
Old Fashioned Sunday Supper (Crock Pot)


Ingredients:
rump roast, small red potatoes, carrots, celery, garlic cloves, dried thyme leaves, bay leaf, zinfandel, red wine, beef broth, all-purpose flour

Directions:
Place contents of both of the dry soup mix envelopes in a small baking dish.
Place the roast in the dish and rub or pat the dry soup mix all over it.
Place half each of potatoes, carrots, celery, and garlic in crock pot.
Season with half each of the garlic pepper and thyme.
Tuck the bay leaf into the vegetables.
Mix together 1 cup of the wine and the broth.
Pour into the crock pot.
Add the roast and scrape any dry soup mix left in the baking dish on top.
Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
Cover and cook on low 9-10 hours or until the meat is tender.
Remove the meat to a warm serving platter.
Remove and discard the bay leaf.
Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
Cover with foil to keep warm.
Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
Whisk together the remaining 1/2 cup wine and flour until well blended.
Stir into the juices in a the saucepan and cook stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes.
Pour the gravy over the meat and vegetables and serve.
Vegan Fruit Jello Cups


Ingredients:
agar-agar flakes, agar, white sugar, lemon juice

Directions:
If using fresh fruit, clean and peel hard skinned fruits (apples, pears, oranges, etc, melons, etc] and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit. Set aside.
In a medium saucepan, add 2 cups fruit juice, agar and sugar together.  Stir well and bring to a boil, reduce the heat, and simmer, stirring often, for 5 minutes or until both the agar and sugar have dissolved. If using Splenda, cool mixture a bit before adding.  Don't allow Splenda to boil because the texture changes and will affect the finished Jello.
Open can of fruit and drain.
Line up your cups and pour mixture to about half (using the cups I mentioned above]. When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon. The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
After you are happy with your colors, add about 2 TB of the chunked fruit to your cups. It will sink to the bottom and raise the level of the gelatin to within 1/4" of the top.
Cover and chill about 2-4 hours or until soft set.
Feel free to use different kinds of juice and fruit. Each container has about 2 servings of fruit.
Sweet and Spicy Jerk Shrimp
Category: seafood
By Jamie

Get a taste of island life with Jamaican jerk-seasoned shrimp, juicy pineapple, roasted veggies, and spicy jalapenos. Serve over salad greens or, for a heartier meal, with cooked brown rice.

Ingredients:
1 ½ pounds large shrimp in shells
1 (20 ounce) can pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
2  red bell peppers, cut into thin strips
1 large red onion, sliced
1  jalapeno pepper - halved lengthwise, seeded, and sliced
2 tablespoons olive oil
1 tablespoon Jamaican jerk seasoning
½ cup chopped fresh cilantro
2 cups hot cooked brown rice
1  lime, cut into wedges

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry. Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans. Roast in the preheated oven until shrimp are opaque, about 15 minutes. Sprinkle with cilantro and serve with brown rice and lime wedges.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 455.3
Fat: 9.4 g
Saturated fat: 1.5 g
Carbohydrates: 61.1 g
Sugars: 30.4 g
Dietary fiber: 5.9 g
Protein: 31.4 g
Cholesterol: 258.9 mg
Sodium: 647.5 mg
Marc's 3's Pancakes


Ingredients:
eggs, heavy cream, buttermilk, honey, baking powder, baking soda, salt, flour, butter, vanilla, bacon grease, butter, maple syrup

Directions:
Preheat skillet to 300 while preparing mix.  NO HOTTER or it will burn the outside before the inside is cooked enough to flip.
In mixer, high speed, beat eggs for 3 minutes.  Turn to low and add cream slowly. Add honey(heat in microwave for 30 seconds], sugar, vanilla and butter and mix for 3 minutes.
Leaving mixer on low, have remaining ingredients ready to mix. Slowly add baking powder, baking soda, flour, salt.  Do not mix for more than 3 minutes.  What is left on side of bowl, scrap into mix and fold together gently.
Use 1 tbsp of bacon grease and spread evenly over skillet to cook pancakes on.  You will need this much each round of new pancake batter poured.  It gives the outside crust a crispy texture.
Pour 1/3 cup of batter on skillet.  Check under edge.  When it is golden brown flip pancake.  BEWARE:  Pancake may be 'doughy' on top and spread out to about 3 inches.  Use wide spatula.  Some skillets cook faster, some slower.  Adjust cook time(NOT TEMP].  Anymore than 1/3 cup and it will get messy trying to flip with standard size spatula.
Cook other side until browned.
Serve on plate with real butter for a true test of taste.  Drizzle maple syrup on top to suit your own taste.
Smoky Beans


Ingredients:
bacon, onion, kidney beans, butter beans, brown sugar, catsup, white vinegar, garlic powder, dry mustard

Directions:
In frying pan, cook bacon until crisp, drain, reserving one tablespoon of drippings.
Set bacon aside.
In drippings, saute onion until tender.
In a large bowl, combine all beans, sausage, bacon& onion.
Combine remaining ingredients and add to bean mixture, mixing well.
Pour into large baking dish.
Bake uncovered at 350 degrees for 50 minutes.
Soba Noodle Salad With Edamame and Miso Dressing


Ingredients:
broccoli slaw mix, edamame, soy sauce, lime, light miso, mirin, sugar, scallion, fresh ginger

Directions:
1. Bring a large pot of water to a boil and salt it. Add the noodles and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
2. In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add noodles, edamame, broccoli slaw, scallion, and grated ginger. Mix together.
3. Can be served right away or set in the fridge for later. Keeps well.
Ricotta, Lemon and Honey Fritters


Ingredients:
fresh ricotta, egg, flour, caster sugar, lemon, zest of, honey

Directions:
Place the the ricotta, egg, flour, sugar and lemon zest in a medium-sized bowl and, using a hand-held whisk or an electric beater, whisk until almost smooth.  Cover and place in the fridge for 10 minutes to chill.
Heat the oil in a medium pan, preferably non-stick, over a medium heat, and spoon tablespoons of the mixture into the hot oil; cook, turning often, for 2-3 minutes or until golden brown.  Transfer to a plate lined with paper towel, and repeat with the remaining mixture.
Divide the fritters among the serving plates, drizzle with honey and serve immediately.
Linguine with Seafood and Sundried Tomatoes
Category: world-cuisine
By Star Pooley

A wonderful blend of seafood and citrus!  The secret ingredient is the lemon peel!  Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!

Ingredients:
1 pound linguine pasta
½ cup olive oil
½ cup butter
4 cloves garlic, minced
1 pound bay scallops
1 pound medium shrimp - peeled and deveined
1 (8 ounce) jar clam juice
⅓ cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
2 ½ teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender. Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more. To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Yields: 8 servings

Calories: 530.4
Fat: 27.3 g
Saturated fat: 9.6 g
Carbohydrates: 44.9 g
Sugars: 2.4 g
Dietary fiber: 2.4 g
Protein: 27.2 g
Cholesterol: 136.4 mg
Sodium: 412.7 mg
Whole Wheat Ciabatta Bread Rolls or Loaves


Ingredients:
bread flour, white whole wheat flour, active dry yeast, sugar, water, salt

Directions:
Weigh out dry ingredients in your mixing bowl.
And water.
Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well].
Knead into a ball (1 minute] and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with two pizza stones (one per shelf] to 450°F Be sure that the stones and a cookie sheet (bottom shelf] are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below].
Using a bench knife or scraper, gently form the dough into four long flat loaves. Try not to work the dough to much. If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet].
Cover** and let rise for 45 minutes.
After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls]. ***.
Place the rolls/loaves in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
Read more: http://www.food.com/recipe/easy-crusty-bread-rolls-447320#ixzz1dmJ4t9Av.
Cranberry Sauce Extraordinaire


Ingredients:
granulated sugar, water, ocean spray cranberries, orange, apple, pear, pecans, salt, ground cinnamon, ground nutmeg

Directions:
Boil the water and sugar in a medium saucepan until dissolved.
Reduce heat.
Add the rest of the ingredients and simmer (with the lid on] for 30 minutes, stirring occasionally.
Remove from heat and allow to cool to room temperature before serving or storing.
Algerian Stuffed Dates


Ingredients:
dates, marzipan, powdered sugar

Directions:
Cut a lengthwise slit down the center, but not through, each date; remove seeds.
Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan.
Divide marzipan mixture evenly among dates; stuff into slits.
Sprinkle with powdered sugar.
braised radishes


Ingredients:
red onion, fresh thyme leave, radishes, dry white wine, butter, salt, parsley

Directions:
spray a medium saucepan with cooking spray., heat over medium-low heat., add onions and thyme, cook 3 minutes., stir in radishes, cook 2 minutes, stirring., add wine., bring to a boil., cover, lower heat and simmer 5 minutes until radishes are tender., remove radishes with a slotted spoon., cook the wine mixture a few minutes more until reduced and thickened., remove from heat., stir in butter and salt to taste., pour over radishes, sprinkle with parsley.
Chocolate Rum Dessert


Ingredients:
eggs, light rum, ground nutmeg, chocolate curls

Directions:
Melt the chocolate in a double boiler over gently boiling water.
Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
Remove from heat and add the rum, almond extract and nutmeg.
Beat the egg white until stiff peaks form.
Gently fold into the chocolate mixture.
Spoon into stemmed glasses or demitasse cups and chill.
When ready to serve, top with whipped cream and garnish with chocolate curls.
Squash-Quinoa Soup


Ingredients:
boneless skinless chicken breast halves, shallots, onion, olive oil, reduced-sodium chicken broth, quinoa, ground cumin, zucchini

Directions:
In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.
Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat.
Simmer, covered, 5 minutes. Add zucchini.
Cover and cook 10 minutes more or until squash and quinoa are tender.
Season to taste with salt and ground black pepper. Makes 6 (1-1/3 cup] servings.
Low Fat Beef Marrakesh


Ingredients:
beef, red onion, garlic, cumin, ground coriander, turmeric, cinnamon, raisins

Directions:
HEAT frypan; add 1 tbsp stock and saute diced red onions for about 5 minutes; lightly brown; set aside.
ADD in small batches diced beef (I used strips sliced in two or three]; brown; set aside.
RETURN beef and onion to pan and ADD rest of ingredients; combine well.
Cover and simmer on low for about 1 to 1 1/4 hours until meat melts in your mouth ; check at about 15 minute intervals and stir; if requires more liquid, add 1/2 nectar PLUS 1/2 beef broth at a time.
ENJOY!
NOTE: I top with coriander leaves; can use parsley if preferred.
Decadent Cinnamon Roll Peach Cobbler
Category: desserts
By thedailygourmet

This peach cobbler is easy to make and very decadent. The use of store-bought cinnamon rolls makes it even faster to make. Serve with vanilla ice cream, if desired.

Ingredients:
cooking spray
1 cup all-purpose flour
½ cup packed brown sugar
½ cup butter, cubed
¼ teaspoon Georgia peach spice (such as Savory Spice Shop®)
¼ teaspoon salt
2 (15.25 ounce) cans sliced peaches in juice, drained and juice reserved
½ cup white sugar
¼ cup cornstarch
1 teaspoon Georgia peach spice (such as Savory Spice Shop®)
1 cup frozen peaches, thawed
1 (12.4 ounce) package refrigerated cinnamon roll dough with icing

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9-inch baking dish with cooking spray. Pulse flour, brown sugar, butter, peach spice, and salt together in a food processor until the mixture resembles pea-sized crumbs. Press mixture into the bottom of the prepared baking dish. Bake crust in the preheated oven until golden and set, about 15 minutes. While crust is baking, heat a saucepan over medium heat. Pour reserved peach juice into the saucepan; stir in sugar, cornstarch, and peach spice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in canned and frozen peaches. Remove crust from the oven and let cool for 5 minutes. Pour peach mixture into the crust. Bake in the preheated oven until bubbling, about 20 minutes. Meanwhile, combine cinnamon rolls together to form a square pastry disc. Roll out disc with a rolling pin on a lightly floured work surface. Cut into thin strips using a pizza cutter. Weave strips together to create a lattice topping. Remove the baking dish from the oven; lay lattice over the peaches. Increase oven temperature to 375 degrees F (190 degrees C). Bake cobbler in the preheated oven until golden brown, about 12 minutes. Drizzle the included cinnamon roll icing over the lattice crust. Serve warm.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 9x9-inch cobbler

Calories: 378.9
Fat: 13.7 g
Saturated fat: 7 g
Carbohydrates: 62.3 g
Sugars: 30.4 g
Dietary fiber: 2.2 g
Protein: 3.7 g
Cholesterol: 24.4 mg
Sodium: 400.1 mg
Piroshky (Piroshki)


Ingredients:
dry yeast, warm water, sugar, salt, milk, egg, butter, flour, onion, ground beef, garlic clove, salt, pepper

Directions:
Dissolve yeast in water and let stand 10 minutes. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast. Combine to make a soft dough. Knead about 10 minutes. Let rise one half hour to one hour.
Brown chopped onion and garlic. In separate pan, brown ground beef. Season with salt, pepper, garlic and onion. Cool meat mixture and remove solidified fat.
Pinch a golf-ball sized piece of dough, flatten with fingers or roll out to 1/8” thickness. Place 2 Tbsp filling in center and bring opposite edges of circle together. Pinch securely. (The traditional shape is a plump center with tapering ends.].
Let piroshkis rise seam side down, 30 minutes. Heat oven to 350. Brush with egg and bake until golden brown (approx 20 min, it depends on the size]. The piroshky may also be deep fried.
Ed. Note: I also like to add about 1 cup cheese sauce powder (sometimes found in bulk food stores] to the meat mix. I find it gives a slightly cheesy taste. If I do that, I omit the salt.
Tater Tot Casserole III
Category: main-dish
By Drew

An easy, kid-friendly casserole -- makes great leftovers, too!

Ingredients:
½ pound ground beef
1 (10.75 ounce) can  condensed cream of mushroom soup
10 ¾ fluid ounces skim milk
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
½ (32 ounce) package tater tots

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

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

Calories: 403.6
Fat: 21.9 g
Saturated fat: 5.7 g
Carbohydrates: 40.7 g
Sugars: 7.6 g
Dietary fiber: 4.4 g
Protein: 17 g
Cholesterol: 36.1 mg
Sodium: 1753.3 mg
Garlic Lime Soup


Ingredients:
garlic clove, olive oil, lime juice, cilantro

Directions:
Saute garlic in oil SLOWLY til very soft and golden.
Add broth, bring to a simmer, add lime juice and cilantro.
Garnish with a few whole cilantro leaves.
Obviously this can be played with--I've tossed in chopped avocado, crushed tortilla chips, chopped tomato, etc.  But the basic simplicity is its beauty.
Roasted Za'atar Potatoes
Category: side-dish
By Soup Loving Nicole

Small potatoes roasted in za'atar seasoning are crispy on the outside, tender on the inside, and bursting with flavor.

Ingredients:
nonstick aluminum foil
1 (1.5 pound) package small creamer potatoes (such as The Little Potato Company® dynamic duo potatoes)
2 tablespoons olive oil
2 tablespoons za'atar seasoning
½ teaspoon salt
1 teaspoon chopped fresh parsley

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place potatoes in a large bowl. Add olive oil, za'atar, and salt; stir to coat. Spread potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 12 minutes. Stir potatoes and roast for an additional 12 minutes. Stir once more and cook until crispy, about 4 more minutes. Garnish with parsley.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 133.3
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 21.3 g
Dietary fiber: 2.4 g
Protein: 2.5 g
Sodium: 201.6 mg
Oxtail Ragu
Category: side-dish
By Chef John

Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough.

Ingredients:
3 ½ pounds beef oxtail, cut into 2-inch sections
1 tablespoon olive oil
Salt and freshly ground black pepper
1 large yellow onion, diced
6 cloves garlic, roughly chopped
¼ cup sherry vinegar
4 cups tomato sauce or puree, or more if desired
2 cups chicken broth, or enough to cover the oxtails
1 sprig fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
1 teaspoon kosher salt, plus more to taste
¼ teaspoon red chili flakes

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer. Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven. Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.

Prep time: 15 mins
Cook time: 4 hrs 45 mins
Total time: 5 hrs
Yields: 4 servings

Calories: 606.8
Fat: 30.8 g
Saturated fat: 11.7 g
Carbohydrates: 19.2 g
Sugars: 12.1 g
Dietary fiber: 4.3 g
Protein: 65.1 g
Cholesterol: 221.4 mg
Sodium: 3307.4 mg
Craze-E Potato Salad Boats - Kid Friendly


Ingredients:
new potatoes, salt, French style green beans, plain yogurt, chives, jumbo pasta shells, hard-boiled egg, mild cheddar cheese, carrot, lettuce

Directions:
Peel potatoes and cut into 1/2" cubes.  Add to boiling salted water and cook for 5 minutes. Potatoes should be cooked but still firm. Drain, rinse in cold water and allow to cool.
Steam or boil beans for 3 minutes, or until just cooked but still firm.  Rinse in cold water and drain.
Mix together yogurt, chives plus the salt and pepper if using.  Pour onto the potatoes and toss gently. You can also add the boiled egg scraps if you wish. Chill for 30 minute.
Gently fill the pasta shells with the potato mixture, mounding slightly.  Tap on the counter to flatten the bottom so that the 'boats' will sit firmly on a plate.
Now to decorate:
Cut each egg slice in half to form a half moon. Place one piece at the back of the boat, on top of the potato mixture.
Slice beans lengthwise into two or three strips then cut into 1-1/2" pieces.  Use the tip of a sharp knife to bore three holes along each side . Insert the bean strip.  These will form the oars. (think Viking Ship].
Cut the red pepper into small squares and place them on their edges,  along both sides of the shell.
Sprinkle the shredded cheese on top of the potato mixture.
Use a long carrot stick as the mast.  Weave it through the edge of the lettuce leaf, which will become the sail. Insert into the bed of potato salad.
Chill until ready to serve.