xiaoxl/recipe_data huggingface dataset:
Red and Black Bean Pies (With Polenta)


Ingredients:
canola oil, scallions, garlic cloves, pinto beans, kidney beans, black beans, diced tomatoes, water, polenta, fresh cilantro leaves, monterey jack pepper cheese, salsa

Directions:
Preheat oven to 400.
Heat 1 Tbs oil in large saucepan over med. heat.
Add white part of scallions and garlic.
Season with salt and pepper.
Cook until softened, stirring constatly, 2-3 minutes.
Add beans, tomatoes with juice and 1/2 cup water.
As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch.
Reduce to a simmer, cook until mixture has thickend, 10-15 minutes.
Meanwhile, brush 8 10-12oz ramekins or custard cups with remaining oil.  Or you can use 2 pie plates.  Each ramekin serves one, each pie plate serves four.
Slice polenta into 8 rounds and place one in each ramekin. If using pie plates, slice into 16 rounds and place 8 in each pie plate.
Remove bean mixture from heat.
Stir in green part of scallions, silantro and hot suace and season with salt and pepper.
Spoon mixture into ramekins, or spoon over polenta slices in pie plates.
Top with cheese.
At this point, you can freeze the unbaked pies.  Let cool completely and cover with foil.  Then freeze for up to 3 months.
Bake at 400 15-20 minutes.
Let stand 10 minutes before serving.
If desired, garnish with cilantro and serve with salsa.
If frozen, no need to thaw before baking: Bake frozen and foil-covered 60-70 minutes if in ramekins and 70-80 minutes if in pie plates.
Remove foil and bake until cheese is golden brown, about 15 more minutes.
Apple Coleslaw With Sour Cream Dressing


Ingredients:
sour cream, vinegar, mustard, celery seed, onion powder, salt, cayenne, cabbage, red apple, paprika

Directions:
mix dressing., put salad in bowl., toss, add dressing., mix., sprinkle on paprika.
Chicken Fricassee
Category: meat-and-poultry
By Laura Poche

A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!

Ingredients:
12  chicken thighs
2 (12 ounce) packages andouille sausage, sliced
5  green onions, chopped
1  onion, chopped
1 cup vegetable oil
1 cup all-purpose flour
8 cups water
5 stalks celery, chopped
2 tablespoons Cajun seasoning
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon minced garlic

Directions:
Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside. Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

Prep time: 40 mins
Cook time: 2 hrs
Total time: 2 hrs 40 mins
Yields: 12 servings

Calories: 336.5
Fat: 24.8 g
Saturated fat: 4.1 g
Carbohydrates: 10.8 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 17.3 g
Cholesterol: 56.7 mg
Sodium: 687 mg
Guajillo Chili Sauce


Ingredients:
garlic cloves, dried oregano, black pepper, cumin, olive oil, salt, sugar

Directions:
Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle], then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt]. Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving]. With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
Heat oil in a medium-sized pot (4 quart] over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.
Honey Whole Wheat Bread


Ingredients:
warm water, salt, honey, whole wheat flour

Directions:
Put water in mixer and add 4 c of flour.
Mix for a few seconds and then add yeast, honey, oil, dough enhancer, and salt. Pulse a few times.
Then while mixing add just enough flour till dough pulls away from the side of the bowl.
Dough should be slightly sticky to the touch.
Mix 10-12 minutes giving the gluten time to develop.
Place in greased bowl cover and let rise 45 minutes.
Punch down and shape into loves.
Place in greased loaf pans, and let rise 20-30 minutes.
Bake 30-35 minutes at 350°.
Super Easy Horchata


Ingredients:
ground cinnamon, raw sugar

Directions:
"Blend all together in blender till frothy. Serve over ice if desired."
Barley, Chicken and Mushroom Bake


Ingredients:
cloves, onion, chicken pieces, carrot, mushroom, olive oil, pearl barley, tarragon

Directions:
Preheat oven to 180 degrees Celsius.
Heat oil in a pan, add onion, garlic and chicken pieces, fry for 3 - 4 minutes until onion is clear and chicken is browned.
Add carrot, mushrooms, barley, tarragon and stock, stirring to combine.
Transfer to a large oven dish, cover and bake for 1 hour until barley is tender.
Annika's Pizza & Pasta Sauce


Ingredients:
tomatoes, diced tomatoes, onion, garlic, basil, thyme, oregano, brown sugar, tomato paste

Directions:
Combine all ingredients in slow cooker and cook on low, overnight or 8 hours.
Puree in batches, in a blender until smooth. Reheat and serve however you like it.
ENJOY!
Authentic Rigatoni Bolognese


Ingredients:
carrots, celery ribs, olive oil, ground beef, red wine, crushed tomatoes, salt, pepper, rigatoni pasta, fresh parsley

Directions:
Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
Add ground beef or veal and saute until meat browns.
Add your favorite red wine (the alcohol will be absorbed during cooking process].
Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
Boil rigatoni in hot, salted water.
To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.
Grilled Lime-Marinated Flank Steak With Chipotle-Honey Sauce


Ingredients:
chipotle chile, garlic cloves, cilantro, lime juice, canned chipotle chiles, honey, brown mustard, lime juice, garlic cloves, ground cumin, fresh cilantro, salt, cracked black pepper

Directions:
TO MARINATE STEAK: Place the steak in a large dish or baking pan.
Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak.
Cover, and marinate in the refrigerator for 4 to 6 hours (do not marinate longer], turning occasionally.
Prepare the grill.
FOR SAUCE: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth.
Stir in the cilantro and season with salt and pepper to taste.
TO PREPARE STEAK: Remove the steak and season with salt and pepper.
Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness.
Remove the steak from the grill and let it rest for about 4 minutes.
With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.
Miso Fish With Snow Peas Salad


Ingredients:
white miso, mirin, mirin, garlic cloves, ginger, green onion, carrot, red capsicum, low sodium soy sauce, sesame seeds

Directions:
Preheat oven to 180C (170C fan forced].
Line a baking tray with baking paper and place fish, in a single layer, on prepared tray.
Combine miso paste, 1 1/2 teaspoons mirin, garlic, ginger and onion in a msall bowl and mix and then spread miso mixture on top of the fish and then bake for 10 to 12 minutes or until cooked (this will depend on the thickness of your fish slices].
Combine sprouts, carrot and capsicum in a medium bowl and add extra mirin, soy sauce, sesame oil and sesame seeds to make salad.
Serve fish with salad.
Creamy Squash Orzo


Ingredients:
orzo pasta, spaghetti squash, garlic cloves, salt, pepper, parsley

Directions:
Cook orzo pasta according to package instructions.
Preheat the oven to 400 degrees F, cut squash into half, place in the ovenproof dish skin side up with a bit of water on a bottom and bake 30-40 minute. Wrap garlic gloves in greased aluminum foil and bake on a rack together with squash.
Take out squash and garlic from the oven and let them cool. When cold enough to handle scoop out the seeds from the squash and throw them away.  Using fork take out the inside of the squash into a bowl.
Add squash into a food processor. Cut off the stems from each garlic clove and squeeze out of its skin into a food processor. Combine with Greek yogurt, almonds, salt and pepper and process until smooth.
In a pot mix with orzo, parsley and add more salt or pepper if necessary. Heat slightly and serve.
Tip: I tried making this dish with other type of pasta, I think elbows and it did not work that well. I mean it worked great when it was eaten right away but when I left a portion for the next day it became a bit lumpy and elbows became somehow overcooked so if you want to make more for the next day do not combine all the sauce with pasta at once, leave some separate for the next day and combine just before eating. Plus I think it just looks and tastes better with orzo but you can experiment with other types of pasta. When combined with elbows it becomes healthier version of mac & cheese. Also it might be good to substitute almonds for parmesan.
Cauliflower Cheese Patties


Ingredients:
cauliflower, eggs, cheddar cheese, panko breadcrumbs, cayenne pepper, salt

Directions:
".cut cauliflower into florets cook in boiling water for 10 minutes drain and mash stir in eggs cheese panko and cayenne add salt to taste coat grill pan with olive oil heat on medium heat form cauliflower into patties cook until golden brown about 3 minutes per side makes 8 patties."
Danish Christmas Red Cabbage


Ingredients:
red cabbage, white sugar, white vinegar, salt, water

Directions:
"Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water.  Bring to a boil, then cover and simmer over medium heat for 1 hour.  This can be served immediately, or chilled and reheated later in smaller portions."
Chocolate Sheet Cake With Peanut Butter Suede


Ingredients:
buttermilk, eggs, pure vanilla extract, creamy peanut butter, butter, confectioners' sugar, milk, pure vanilla extract

Directions:
PREHEAT oven to 350F. Mist a 13 x 9 inch baking pan with vegetable oil spray. Set aside.
COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer until the batter is thick and smooth. Pour into prepared pan.
BAKE the cake until it springs back when lightly pressed with your finger, approximately 40 minutes. Cool cake in pan on wire rack for 30 minutes more and then slip the whole cake still in the pan into your freezer. (Frozen cakes are much easier to frost.] Now you can prepare the suede frosting.
COMBINE peanut butter and butter with your electric mixer on low speed until fluffy, stop the machine. Add the confectioners' sugar, milk, and the vanilla. Continue to blend on low until the sugar is well combined. Increase the speed and beat until frosting has a texture resembling suede. Use at once to frost cake.
STORE covered at room temperature for up to 3 days or in the fridge up to 1 week.
Rhubarb Sauce


Ingredients:
rhubarb, sugar, water

Directions:
Wash and cut rhubarb in 1" pieces.
Place in pan and add water about 1/2" deep.
Cover and simmer until tender{about 10 minutes}.
Cool slightly and place in bowl.
Refrigerate and serve chilled.
Cooked Cabbage


Ingredients:
cabbage, bacon drippings, salt, pepper

Directions:
Shred cabbage like for slaw., Soak in cold water until all is shredded., Take 1 1/2 quart pot, heat up bacon drippings., Add cabbage, shaking off excess water., Pot will be full., Salt and pepper to your taste., Cover with lid., Stir a couple of times., Cook 5-10 minutes.
Almond Peach Clafouti


Ingredients:
granulated sugar, amaretto liqueur, eggs, unsalted butter, all-purpose flour, milk, confectioners' sugar

Directions:
Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
Add peaches and toss to coat.  Let stand at room temperature 30 minutes.
Heat oven to 350 degrees.
Generously butter 9" round baking dish or glass pie plate.
Toast almonds on baking sheet until light brown, 7-10 minutes.  I.
ncrease oven heat to 375 degrees.
Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
With machine running, add butter and flour through feed tube; process 30 seconds.
Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
Pour enough batter into prepared dish to measure 1/4" deep.
Bake just until set, 5-7 minutes.
Arrange peaches over baked batter and sprinkle with almonds.
Cover with remaining batter.
Bake until puffed and top is browned, 35-45 minutes.
Let cool slightly on wire rack.
Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.
Bean and Sesame Seed Spread (Easy Hummus)


Ingredients:
garbanzo beans, sesame seeds, garlic clove, lemon juice, salt

Directions:
Place reserved bean liquid, the sesame seed and garlic in food processor.  Cover and blend on high speed until mixed.
Add the beans, lemon juice and salt.  Cover and process on high speed, stopping occasionally to scrape sides, if necessary, until smooth.
Serve as a spread with wedges of pita bread, crackers or raw vegetables.
Vodka Basil Tomato Sauce


Ingredients:
crushed tomatoes, onion, garlic cloves, fresh basil leaves, half-and-half, parmesan cheese, vodka, butter, salt, pepper

Directions:
Sautee diced onions and garlic in butter on medium heat for 7 minutes.  Add vodka and bring to boil then reduce to simmer and cook for 10 minutes on low.
Add tomatoes, parmesan cheese, and half and half then allow to simmer for another 10 minutes on low to low medium heat.
Finish sauce by adding chopped fresh basil and salt and pepper to taste.
This sauce goes well with seafood, pasta, and chicken.
Dark Chocolate Peanut Butter Candies


Ingredients:
creamy peanut butter, powdered sugar, butter, vegetable shortening, coarse sea salt

Directions:
PLACE paper liners on a baking sheet.
COMBINE peanut butter, sugar and butter in small bowl until well blended. If mixture is very soft, mix in an additional tablespoon of sugar.  Shape peanut butter mixture into 30 1/2- to 3/4-inch balls flattening slightly.
MELT morsels and shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%] power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.  Spoon 1 measuring teaspoon of melted morsels into each cup.  Place peanut butter filling onto top of melted morsels.  Top each with a measuring half teaspoon of melted morsels.  Sprinkle with a few grains of sea salt.  Refrigerate for 20 minutes or until firm.  Store in covered container in refrigerator.
TIP:  To keep melted chocolate warm, place bowl on top of smaller bowl filled with very warm water.  Do not allow water to touch bottom of bowl or allow water to get into chocolate.
Abby's Lemon Raspberry Dessert Bars
Category: desserts
By Abby Milburn

These lemon raspberry bars are a delicious, light, and refreshing summer dessert! I made them for my family and they absolutely loved them. It is sweet and tart all at the same time.

Ingredients:
1 cup flour
½ cup butter, softened
¼ cup granulated sugar
2 tablespoons cold water
2 teaspoons unflavored gelatin
16 ounces fresh raspberries
½ cup granulated sugar
1 teaspoon lemon juice
1 tablespoon cold water
1 teaspoon unflavored gelatin
2 tablespoons boiling water
1 cup heavy cream, cold
½ cup granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon extract
1 drop yellow food coloring, or as desired

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan. Bake in the preheated oven until firm and golden brown, 15 to 20 minutes. Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice. Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes. Pour raspberry filling over shortbread and let cool completely, about 2 hours. Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear. Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

Prep time: 25 mins
Cook time: 35 mins
Total time: 7 hrs
Yields: 10 servings

Calories: 331.3
Fat: 18.4 g
Saturated fat: 11.3 g
Carbohydrates: 40.4 g
Sugars: 27.2 g
Dietary fiber: 3.4 g
Protein: 2.9 g
Cholesterol: 57 mg
Sodium: 76.3 mg
Chocolate Coated Orange Peels


Ingredients:
oranges, sugar, fresh lemon juice

Directions:
Line a baking sheet with wax paper; set aside.
Scrub oranges well, and cut in half.
Scoop out the flesh and reserve for another use.
Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the water once.
Cut each shell in half; place in a large heavy saucepan.
Add water to cover and bring to a boil over medium high heat.
Boil for 15 minutes.
Drain and repeat the process.
When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches.
Return the strips to the saucepan; add sugar and 1 cup water.
Bring to a simmer over low heat.
Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2-2 hours.  (Watch closely toward the end of cooking].
Add the lemon juice; stir to coat the strips.
Drain the strips in a sieve.
When they are cool enough to handle, spread on the prepared baking sheet.
Put all but 1/4 cup of the chocolate and the oil in the top of a double boiler set over barely simmering water.
Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted.
Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet.
Place in the freezer for a minute or two to let the chocolate set.
Remove from the freezer and let them sit for several hours until they are firm.
Store in an airtight container for up to 3 months.
Sauteed Spinach With Mushrooms


Ingredients:
butter, mushroom, fresh garlic cloves

Directions:
Bring water in a large pot to a boil (enough to cover spinach]. Add the spinach and cook for 1 minute or less. * (This step is for spinach not cleaned and in a bag so I usually skip this step now and just add the raw spinach after cooking the mushrooms but cook for a couple of minutes or until the spinach leaves have wilted.].
* Drain in colander and let cool. Squeeze spinach to extract moisture and chop.
Melt all but 1 tablespoons of butter in the pan on medium low heat, add the the sliced mushrooms and cook, stirring often.
Add salt and pepper when mushrooms are almost cooked and add remaining butter and spinach. Cook thru stirring about 30 seconds.
Sprinkle with chopped garlic, stir and cook for a few more minutes. Serve immediately.
Pineapple Zucchini Loaf
Category: bread
By jen

Piping hot loaves of pineapple-zucchini deliciousness!  Who could ask for more?

Ingredients:
3  eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup crushed pineapple
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat eggs, oil, sugar, and vanilla together until thick. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well. Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 loaves

Calories: 270.9
Fat: 13.2 g
Saturated fat: 1.7 g
Carbohydrates: 36.2 g
Sugars: 22.1 g
Dietary fiber: 1.3 g
Protein: 3.5 g
Cholesterol: 23.3 mg
Sodium: 217.9 mg