xiaoxl/recipe_data huggingface dataset:
Vegan Coconut Custard


Ingredients:
coconut milk, sugar, cornstarch, vanilla extract

Directions:
"In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set."
Tomato Basil Salad


Ingredients:
tomatoes, fresh basil leaf, garlic, extra virgin olive oil, salt, fresh ground pepper

Directions:
Cut tomatoes in quarters or eighths, depending on size.
Roughly chop basil and place in glass container.
Add garlic.
Mix together thoroughly balsamic vinegar and olive oil.
(A couple of tbsp of each], and pour over basil-garlic mix.
Season with salt and pepper.
Cover tightly and marinate at room temperature for 6-8 hours.
Do not refrigerate before serving.
No-Bake Lemon Brulee


Ingredients:
heavy cream, lemon, zest of, powdered sugar

Directions:
Add cream to a saucepan; add in the sugar, and heat gently, stirring constantly, until the sugar has completely dissolved.
Bring to a boil and cook for 2-3 minutes, stirring frequently (don't let it curdle].
Take the saucepan off the heat and stir in the lemon zest, then gradually mix in the juice.
Pour the lemon cream into 6 (3/4 cup] ramekins or custard cups and leave to cool, then chill in the refrigerator for 3-4 hours until set.
About 25 minutes before serving, sprinkle the tops of the desserts with powdered sugar.
Caramelize with a blowtorch then leave at room temperature.
Serve on small saucers with crisp cookies or orange segments.
Slow Cooker Beef Stew IV
Category: soups-stews-and-chili
By IAMROSIE

Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.

Ingredients:
3 pounds cubed beef stew meat
¼ cup all-purpose flour
½ teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3  onions, sliced
¼ cup red wine
¼ cup warm water
2 tablespoons all-purpose flour

Directions:
Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 7 hrs 15 mins
Yields: 12 servings

Calories: 491.7
Fat: 27.5 g
Saturated fat: 10.6 g
Carbohydrates: 25.7 g
Sugars: 3.4 g
Dietary fiber: 2.2 g
Protein: 33.5 g
Cholesterol: 106.2 mg
Sodium: 409.6 mg
V's 3-Step Manicotti


Ingredients:
"parmesan cheese"

Directions:
Grease an 11 x 7-inch baking dish.
In a large pot of boiling salted water, cook the manicotti for 6 minutes, stirring once at the start to separate the tubes.
Drain well, then rinse under cold water and drain again.
Insert a mozzarella stick into each tube.
Arrange the filled pasta in the prepared baking dish.
Pour the sauce on top.
Bake at 350F for 30 minutes.
Sprinkle the Parmesan cheese over the top of the dish and serve.
Grandma's Corn Chowder
Category: soups-stews-and-chili
By CKINCAID1

My husband's grandmother used to make this chowder for him when he was a child.  When we got married, she passed the recipe onto me. Enjoy!

Ingredients:
½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Directions:
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 255.2
Fat: 9 g
Saturated fat: 4.9 g
Carbohydrates: 40 g
Sugars: 4.6 g
Dietary fiber: 3.8 g
Protein: 7.1 g
Cholesterol: 26.4 mg
Sodium: 972.3 mg
Yankee Pot Roast


Ingredients:
onions, carrot, celery ribs, garlic cloves, thyme, bay leaves, rosemary, canola oil, potato, onions

Directions:
You need a heavy gauge pot with at least 6 inch sides and a cover. Tie and season the roast. Let it sit out while you large dice all the vegetables, leave the garlic whole and lightly chop the herbs.
Heat pan (Medium/High] add oil and sear the meat on all sides until light brown. This should take about 10 minutes; try not to move too much to get good coloring. Remove meat and add vegetables.
Lightly caramelize the vegetables and scrap the fondt off the bottom of the pan. Make sure to add the denser vegetables first. Add herbs and cook until they become fragrant.
Add roast back in and ladle stock around the roast. Cover and cook in a 325 degree oven for 2.5 hours turning the roast every half hour.
Remove from the oven and take the meat out of the pot and strain the liquid through a fine mesh strainer.
At this point you can add the vegetables that you want to serve with the roast into the pot with the strained liquid and the roast. Cook this covered in the oven for an additional 30-40 minutes.
The garnish is all about preference. Traditionally it is carrot, potato, turnip, onion and celery. You can get creative and add mushrooms, tomatoes and even hardy greens such as Swiss chard or spinach.
Rump Roast Au Jus
Category: everyday-cooking
By Ardith Simon

This is a wonderful way to do rump roast in the slow cooker. It creates a wonderful juice while it cooks; serve the juice over individual servings of beef. You'll want the cut to be between 4 and 5 pounds.

Ingredients:
1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoons chili powder
½ teaspoon celery salt
½ teaspoon ground cayenne pepper
½ teaspoon garlic powder
¼ teaspoon mustard powder
1 (4 pound) rump roast
½ cup water

Directions:
In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water. Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 8 servings

Calories: 357.6
Fat: 17.6 g
Saturated fat: 6.6 g
Carbohydrates: 1.6 g
Sugars: 0.2 g
Dietary fiber: 0.8 g
Protein: 45.5 g
Cholesterol: 120.9 mg
Sodium: 161 mg
Mediterranean Pasta


Ingredients:
san marzano tomatoes, olive oil, sherry wine vinegar, lemon zest, oregano, olive oil, garlic cloves, grape tomatoes, kalamata olive, vegetable broth, cornstarch, parsley, pasta

Directions:
Cook the pasta and drain.
In a bowl mix the canned tomatoes, 1/2 cup olive oil, sherry vinegar, lemon zest, chilli flakes, oregano and a pinch of salt and pepper.  Stir until well combined.
Combine the 1 tbsp of cornstarch with the vegetable broth.
Heat the remaining 1 tbsp of olive oil in a pan and add the garlic, olives, red peppers and cherry tomatoes. Saute? until the cherry tomato skins start to blister, about 2-3 minutes.  Be very careful not to overcook the garlic.
Add the vegetable broth + cornstarch as well as the tomato sauce base. Bring to a light boil and let simmer for about five minutes.
Add the pasta, fresh herbs and additional salt and pepper to taste.
Serve. (Tip: Garnish with feta and some more fresh herbs.].
Coconut Almond Granola


Ingredients:
old fashioned oats, wheat germ, ground flax seeds, unsweetened dried shredded coconut, salt, vanilla extract, sugar, honey, canola oil, coconut oil, water

Directions:
Combine all ingredients in a large bowl and mix thoroughly.
Place on a cookie sheet or baking dish, no more than a half an inch deep. You will probably need to divide it up into two batches.
Bake on the middle rack in a 350 degree oven, for 20-30 minutes, checking and stirring every 5-10 minutes.
Cool slightly in the pan before transferring into a large bowl, stir every 10-15 minutes as it cools. It will get crunchy as it cools.
Store in an airtight container for up to 2 weeks.
1 serving is 1/2 cup, serve with milk or over yogurt and fruit.
Meaty Stuffed Pepper Casserole
Category: main-dish
By rebeccahayden87

My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper.

Ingredients:
2 tablespoons butter
6 small green bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 pound ground Italian sausage
1 pound ground beef
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans diced tomatoes
1 cup cooked white rice
1 (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
2 (10.75 ounce) cans  condensed tomato soup
¼ (10.75 ounce) can  water
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. Drain grease. Season mixture with  salt, black pepper, oregano, and garlic powder. Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour mixture into a large baking dish. Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole. Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 511.9
Fat: 31 g
Saturated fat: 14.4 g
Carbohydrates: 30.1 g
Sugars: 13.2 g
Dietary fiber: 3.5 g
Protein: 28.3 g
Cholesterol: 94 mg
Sodium: 1467.4 mg
Deluxe Chocolate Marshmallow Bars


Ingredients:
butter, margarine, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, cocoa powder, miniature marshmallows, chocolate chips, butter, margarine, peanut butter

Directions:
Cream butter and sugar together in a bowl.
Add eggs and vanilla, beating until fluffy.
Combine dry ingredients and add to creamed mixture, stiring in nuts, if desired.
Spread in a greased jelly roll pan.
Bake at 350 F for 15-18 minutes.
Remove pan from oven and sprinkle marshmallows evenly over the base.
Return to the oven for 2-3 minutes.
Then take a knife, dipped in warm water, and spread the melted marshmallows evenly.
Cool.
For topping, mix chocolate chips, butter and peanut butter in a small saucepan.
Cook over low heat, stirring constantly, until melted and mixed.
Remove from heat, stir in cereal, and spread over bars.
Chill in fridge until cool and ready to cut.
Monkfish in Lemon Butter Wine Sauce


Ingredients:
butter, white wine, lemon juice, parsley, white pepper, salt

Directions:
Cover broiling pan (at least 1/4" deep] with foil. Heat broiler to Low.
Place Monkfish Fillets in pan & season with salt & pepper.
Slice sticks of butter in 1/8" pieces & lay on top of fish.
Sprinkle lemon & wine over fish.
Sprinkle fish with parsley.
Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it]. I just checked the fish every few minute & took out of oven when fish started to flake.
Eggs in Purgatory


Ingredients:
eggs, mashed potatoes, all-purpose flour, parmesan cheese

Directions:
Preheat oven to 200 degrees F.
Stir 1 egg in a large bowl to blend. Mix in the potatoes and the flour.  Using a generous 1/2 cup of potato mixture for each, form the potato mixture into pancakes (you should only get 4].
Heat the oil in a large nonstick pan.  Fry the pancakes until they are golden brown, about 2 min per side.  Place on paper towels to drain.  Keep pancakes in oven to keep warm.  Pour oil off pan.
Heat the pan.  Cook eggs to taste, either with yolks runny or hard. Season with salt and pepper.
Spoon sauce onto 4 plates (or double up on 2].  Place a pancake atop the sauce. Top each pancake with a fried egg.  Sprinkle with cheese and serve.
Chicken Katsu Curry


Ingredients:
daikon radishes, red radish, rice vinegar, black pepper, butter, potatoes, carrot, onion, garlic cloves, water, green apple, curry, chicken cutlets, all-purpose flour, eggs, panko breadcrumbs, scallions, cooked white rice, cabbage

Directions:
Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.
In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.
Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.
Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1/2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.
Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.
To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.
Double Cheese Pizza Bites


Ingredients:
all-purpose flour, sugar, fast rise yeast, water, extra virgin olive oil, salt, cherry tomatoes, Fontina cheese, parmesan cheese, kalamata olives, oregano leaves

Directions:
Mix 1 cup flour, sugar, and yeast in bowl. Stir in the water and oil until blended. Pulse 1 3/4 cups flour and salt in food processor to mix. Add yeast mixture and pulse until blended. With motor running, add remaining flour, 1 tablespoon at a time, until soft dough forms (you will need to process about 2 minutes]. Dough is ready when it comes together in a ball.
Dust work surface lightly with flour. Turn out dough and knead until smooth, 1 to 2 minutes. Roll dough into 1 1/2-inch balls in your hands. Then flatten into 3-inch rounds. Cover with clean kitchen towel; let rest 10 minutes.
Preheat oven to 450°F Line two baking sheets with parchment paper. Divide dough into 4 pieces. Wrap 3 in plastic; refrigerate. Cut remaining dough into 12 equal pieces; shape each into 1 1/2-inch ball. Arrange on baking sheets; flatten into 3-inch rounds. Lightly coat with nonstick cooking spray.
Cut tomatoes into thin slices, then fan out slices. Top each pizza with 2 or 3 slices. Sprinkle with 1 teaspoon fontina, a little Parmesan, plus a few olive slivers and oregano leaves. Bake until bubbly and crust is golden, about 10 minutes. Repeat with remaining dough.
Cook’s Clue:
To keep dough from sticking to the food processor, lightly coat the inside of the bowl with nonstick cooking spray.
Mediterranean Chicken Parcels


Ingredients:
chicken breast fillets, olive oil, mozzarella cheese, courgette, tomatoes, fresh basil, fresh oregano, pepper, cooked pasta

Directions:
Cut four pieces of foil about 10 in square.  Brush the squares with the oil and set aside until needed.
With a sharp knife, slash each chicken breast at intervals, then slice the mozzarella and place between the cuts in the chicken.
Divide the courgettes and tomatoes between the pieces of foil and sprinkle with salt and pepper.  Roughly chop the basil or oregano and scatter over the vegetables in each parcel.
Place the chicken on top of each pile of veggies then wrap in the foil to enclose the vegetables and chicken, tucking in the ends.
Place on a cookie sheet and bake in a preheated 400°F oven for about 30 minutes.
To serve, unwrap each foil parcel and serve with rice or pasta.
Homemade Herbed Chevre Spread With Grilled Crostini


Ingredients:
heavy cream, garlic clove, mixed herbs, parsley, chives, onions, fresh ground pepper, salt, baguette, olive oil, garlic clove

Directions:
HERBED CHREVE SPREAD.
Using a wooden spoon, break up cheese in a mixing bowl. Slowly stir in heavy cream, mixing well between additions.  When smooth, add remaining ingredients, stirring well.  Scoop into a serving crock, sprinkle with additional herbs and serve with crostini, whole-wheat pitas or crackers.  Covered and refrigerated, this cheese spread mellows and keeps well for several days.  Makes 2 cups.
CROSTINI.
Cut a couple of baguettes (preferably day-old] into 1/4" slices.  Fill a small pot with olive oil and set over medium-low heat.  When warmed, add garlic; turn off heat and let sit for 10 minutes.  Drain oil into a small bowl, discarding garlic.  Brush garlic oil on one side of baguette slices.  Grill oiled side of baguette slices on a BBQ until lightly charred.  Serve warm with cheese spread.
New Orleans Pork Chops


Ingredients:
sour cream, water, dried parsley

Directions:
In a skillet over medium heat, brown pork chops in oil on both sides.  Arrange chops in a greased 13x9 baking pan; set aside.  In the same skillet, heat together soup, sour cream, water, seasonings and half the onions.  Spread over the pork chops.  Cover and bake at 350°F for one hour.  Uncover and top with remaining onions.  Return to oven for an additional 5 minutes.
This can also be easily made in a crock pot.  After browning pork chops, put in a crock pot and then follow the rest of the directions.  I usually just put the second portion of French fried onions on top of the pork chops at the start of cooking when cooking in a crock pot.
Multigrain Bagels
Category: bread
By jan2keno

I added flaxseed meal, wheat germ, rolled oats, and whole wheat flour to a recipe I adapted from the Minneapolis Star-Tribune. The recipe yields 16 bagels that won't 'get lost' in your toaster. These bagels are best served toasted. My kids love them topped with cream cheese and thin layer of strawberry jam. Store in a resealable plastic bag.

Ingredients:
½ cup warm water (105 degrees F/41 degrees C)
2 (.25 ounce) packages active dry yeast
½ teaspoon white sugar
4 cups whole wheat flour
2 cups bread flour
1 cup rolled oats
¼ cup vital wheat gluten
¼ cup wheat germ
¼ cup organic flaxseed meal
1 tablespoon sea salt
3 cups buttermilk
⅓ cup orange blossom honey
cooking spray
3 quarts water
1 ½ tablespoons brown sugar
1 tablespoon cornmeal, or as needed
1  egg white
1 teaspoon cool water

Directions:
Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes. Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes. Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place. Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal. Combine 3 quarts water and brown sugar in a large pot; bring to a boil. Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough. Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls. Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets. Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels. Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more. Transfer to a wire rack to cool.

Prep time: 45 mins
Cook time: 35 mins
Total time: 3 hrs 45 mins
Yields: 16 bagels

Calories: 257.8
Fat: 2.6 g
Saturated fat: 0.5 g
Carbohydrates: 49.9 g
Sugars: 9.6 g
Dietary fiber: 5.5 g
Protein: 10.9 g
Cholesterol: 1.8 mg
Sodium: 391.2 mg
Killer Chocolate  Brownie Cake (Original Author David Beale)


Ingredients:
butter, eggs, sugar, salt, vanilla, flour, chocolate chips, sugar, instant coffee, heavy cream, butter, vanilla

Directions:
Cake: This cake is the best mixed by hand. Preheat oven to 350*f. Grease 2 9" x 1 1/2" cakepans + line bottoms with wax paper. Melt butter + chocolate (not chips] together. Cool to luke warm. In a bowl whisk together for 1 minute eggs, sugar, salt + vanilla and butter flavoring. Whisk in butter-chocolate mixture. Stir in the flour + chocolate chips. Pour batter into pans + bake for 30-35 minute (Do not over bake. Cake tester should not come out clean] Cool on racks + remove from pans as soon as cooled.
Frosting: Combine sugar, coffee + cream in a small but deep, heavy sauce pan. Stirring, bring to a boil. Reduce the heat. + simmer 6 min w/o stirring. Remove from heat. Add the chopped chocolate + stir until it is melted + blended. Add butter + vanilla. Whisk well. Chill until thickened. Frost + reserve 1/2 c frosting. Put remaining frosting in pastry bag fitted with small start tip. Pipe rosettes on top of cake. Refrigerate. Bring to room temp before serving.
Chinese Fragrant Spareribs


Ingredients:
soy sauce, plum jelly, water, dry sherry, garlic cloves, five-spice powder

Directions:
In a small saucepan, whisk together soy sauce, plum jelly, water, sherry, garlic, and five-spice powder until jelly dissolves.
Allow mixture to cool slightly.
Pour mixture into a resealable plastic ziplock bag, and add ribs.
Seal bag and coat ribs with sauce, and allow to marinate 3-6 hours, or overnight.
Place ribs on a foil-lined baking pan, and cover with foil; reserving marinade.
Bake ribs at 450°F for 30 minutes.
Remove ribs from oven, and discard top foil.
Drain liquids from baking pan, and turn ribs.
Bake ribs at 350°F for 15-30 minutes more, or until ribs are cooked through, basting several times with reserved marinade.