xiaoxl/recipe_data huggingface dataset:
Sauteed Pork Medallions With Port


Ingredients:
ground cumin, paprika, salt, black pepper, olive oil, onion, garlic, port wine, sweet red wine, water, red wine vinegar, butter, fresh cilantro

Directions:
If you have one large tenderloin, cut it into 16 medallions.  If you have 2 small tenderloins, cut each one into 8 slices.  Sprinkle with cumin, paprika, salt, and pepper.
Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned.  Transfer pork to a serving platter and keep warm.
Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
Add wine, water, and vinegar; stir well.  Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
Add the butter, stirring until the butter melts.  Spoon sauce over the pork; sprinkle with cilantro.
Chocolate Banana Coffee


Ingredients:
"coffee"

Directions:
Add cocoa to coffee filter., Pour coffee ground and extract on top., Add needed water to coffee maker and turn on.
Mmmm Bacon Vodka!


Ingredients:
bacon, black peppercorns, vodka

Directions:
Fry up three strips of bacon.
Add cooked bacon to a clean pint sized mason jar. T.
rim the ends of the bacon if they are too tall to fit in the jar and add optional crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks.
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats.
Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
pour into bottles and enjoy.
Texas Bean Bake


Ingredients:
red kidney beans, pinto beans, bacon, lean ground beef, onion, prepared mustard, ketchup, brown sugar, white sugar

Directions:
Fry the bacon crisp and then crumble. Put aside., Brown the ground beef with the chopped onions. Drain., Combine all ingredients, except bacon, in a large casserole dish., Top with the crumbled bacon., Bake at 350 for about 1 hour.
Coconut Shrimp with Spicy Orange Marmalade Sauce
Category: seafood
By Bill Breeze

Shrimp coated in coconut flakes, golden fried with a sweet and spicy dipping sauce.

Ingredients:
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1  egg
1 teaspoon water
1 cup coconut milk
1 cup coconut flakes
1 pound large shrimp, peeled and deveined, tails left intact
1 cup vegetable oil for frying
½ cup orange marmalade
1 teaspoon horseradish

Directions:
Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl. Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp. Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil. Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 687.3
Fat: 35 g
Saturated fat: 18.7 g
Carbohydrates: 72 g
Sugars: 31.1 g
Dietary fiber: 4 g
Protein: 25.4 g
Cholesterol: 197.6 mg
Sodium: 552.3 mg
Cucumber Relish Topping for Burgers


Ingredients:
mustard seeds, cider vinegar, country-style dijon mustard, cucumber, tomatoes, red onion

Directions:
Combine dill, mustard seed, vinegar, oil and mustard in medium bowl.
Add vegetables; toss to coat.
Aunt Bettye Sue's Dixie Relish


Ingredients:
cabbage, onions, green bell peppers, red bell peppers, cauliflower, canning salt, cider vinegar, sugar, yellow mustard, black pepper, mustard seeds, flour, turmeric, celery seed

Directions:
Remove the seeds from the jalapenos and chop really fine (wear gloves and open a window or door for ventilation, if needed]. Chop all other vegetables. Dissolve canning salt in 1 gallon of water. Soak all chopped vegetables in the salt water mixture overnight.
The next day, drain vegetables well. While the veggies are draining, bring 1/2  gallon vinegar (minus 1 cup kept in reserve] to a boil with the sugar. Add drained vegetables and cook 10 minutes.
While vegetables cook, stir together the 1 cup reserved vinegar, mustard, pepper, mustard seed, flour, turmeric and celery seed. Add to the vegetable mixture and cook 5 more minutes.
Pour the hot mixture into hot sterilized jars. Process in a boiling water bath for 10 minutes.
Almost Like Ginger's Enchiladas


Ingredients:
lean ground beef, russet potatoes, carrots, burrito-size flour tortillas, salt

Directions:
Boil diced carrots and potatoes in water until tender. Drain.
In a large bowl, mix together ground beef, potatoes, carrots and 2 cups of cheese. Salt to taste.
Place the tortillas in between two damp paper towels. Place in the microwave for 15-30 seconds until soft.
With a large serving spoon, place one heaping spoonful of meat/veggie/cheese mixture in the center of each tortilla. Roll each tortilla up tightly and place in a 9 x 13 casserole dish. This will be a tight fit, but squeeze them together so they all fit.
Pour both cans of enchilada sauce over the enchiladas, making certain each tortilla is covered in sauce.
Place in a pre heated 350 degree oven for 25 minutes.
Pull from the oven and top with remaining shredded cheese. Place back in the oven and bake an additional 5 minutes, or until cheese is melted.
**These freeze very well and are great to pull out and reheat for a quick and easy lunch**.
Southern Macaroni Pie


Ingredients:
elbow macaroni, egg, flour, salt, milk

Directions:
Cook macaroni in salted water until almost done.
Beat egg and flour with fork until there are no lumps.
Beat in milk and salt.
In a greased 2 quart shallow casserole dish, layer the macaroni, cheese, another layer of macaroni, and a final layer of cheese.
Pour the milk mixture over the top of layered ingredients.
Bake uncovered 45 to 55 minutes in a 350 degree Fahrenheit preheated oven.
Remove from oven and let sit for 15 minutes before serving.
This last step is important to let the pie set-up.
Simply the Best Tex Mex Casserole


Ingredients:
extra virgin olive oil, ground beef, shredded hash brown potatoes, chili powder, ground cumin, red onion, black beans, stewed tomatoes, fire-roasted tomatoes, frozen corn kernels, salt, cheddar cheese, monterey jack pepper cheese, green onions

Directions:
Preheat the oven to 425 degrees F.
TO COOK THE FILLING: Preheat a large skillet over medium high heat.
Add 1 tablespoon extra-virgin olive oil - twice around the pan.
Add chicken and season with chili powder, cumin, red pepper and red onion.
Brown the meat, 5 minutes.
Add taco sauce or stewed or fire roasted tomatoes.
Add black beans and corn.
Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
In a separate frying pan cook hash browns according to direction on package.  This can be done while you are frying up the meat.
Assemble Casserole: Spray a 9x13 pan with non stick stray.
Layer half the cooked hash browns in the pan.
Build casserole in layers of filling, ½ cheese and the rest of the hash browns, then cheese.
Bake casserole 15 minutes until cheese is brown and bubbly.
Top with the scallions.
*NOTE* You can serve with salsa, sour cream and sliced avocado on the side as additional toppings.
Best London Broil Ever!
Category: meat-and-poultry
By LSERAMONE

Very easy, very tasty, very tender London broil.  A great meal with hardly any effort!

Ingredients:
1 (2 pound) top round London broil
1 (28 ounce) can stewed tomatoes
garlic salt to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt. Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 254.7
Fat: 10.4 g
Saturated fat: 3.9 g
Carbohydrates: 8.1 g
Sugars: 4.6 g
Dietary fiber: 1.3 g
Protein: 31.3 g
Cholesterol: 80.1 mg
Sodium: 383.7 mg
Olive-Pepper Spirals


Ingredients:
olive oil, capers, lemon juice, lime juice, flour tortillas, cream cheese, lettuce leaf, flat leaf parsley

Directions:
In food processor, combine olives, oil, capers, and lemon juice. Cover and process with several on/off turns until olives are very finely chopped.
Arrange tortillas on a flat surface.
Spread one-third of the cream cheese over each tortilla, spread one-third of the olive mixture over each.
Place several lettuce leaves on top of olive mixture.
Arrange one-third of the pepper strips over lettuce on each tortilla.
Roll up tortillas and wrap in plastic wrap. Chill in the refrigerator for at least for 2 to 4 hours.
To serve, slice each tortilla roll into seven slices.
Arrange spirals on a serving platter.
If desired, garnish with parsley.
Mixed Cajun Etouffee


Ingredients:
boneless skinless chicken breast halves, butter, all-purpose flour, onion, celery, green bell pepper, red bell pepper, garlic cloves, chicken broth, dark beer, fresh parsley, salt, ground black pepper, white pepper, bay leaves, cooked rice

Directions:
In a large hot skillet, brown the sausage quickly over high heat to seal in juices.
Remove to medium size bowl.  Go ahead and taste a piece if you want.
Add the chicken breasts to the same pan and quickly brown both sides, cooking through.  If the breasts are really thick, you may want to slice them in half or pound them so they will cook through without burning the outside.
Remove chicken to cutting board to cool.
Meanwhile, throw shrimp in pan and give a quick browning (no more than 45-60 seconds].
Add browned shrimp to bowl with sausage.  The shrimp doesn't tempt me as much as the sausage, but go ahead a sample a piece if you want.
Now head back to the chicken.  Should be cool enough to handle if you're careful.  Either shred into bite size pieces or dice with a sharp knife.
Add to the shrimp and sausage.
Measure out one cup of beer and set aside.
Pour the remaining beer over the meat mixture.
Add chopped parsley and combine well.
Using the same skillet that you browned your meat in, melt the butter over medium heat, scraping up the browned bits of meat.
Whisk in flour a little at a time, stirring continuously until smooth.
Continue cooking until roux (flour and butter mixture] is nice and browned, 10-15 minutes.  Don't rush it by turning up the heat or you'll burn it.
Add onions, celery, peppers and garlic to roux.
Cook 4-5 minutes until crisp-tender.
Stir in spices and cook another 5-10 minutes.
At this point, I transfer to a bigger pot because I don't have a big enough skillet. If you need to do this, heat your bigger pot a few minutes before you add the chicken broth and beer (next step]so it's ready to go. If just using one pot, ignore this step.
Add remaining cup of beer and chicken broth to roux/veggie mixture. Add hot sauce if desired.
Stir well to combine, cover and simmer 10-15 minutes.
Pour meat mixture into pot and combine well.
Continue cooking 5-10 minutes longer.
Serve with hot rice.
Sweet Potato, Spinach, and Halloumi Curry
Category: main-dish
By nhannides

I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.

Ingredients:
2 large sweet potatoes, peeled and chopped
1 (14.5 ounce) can diced tomatoes
3 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can coconut milk
1 (8 ounce) package fresh spinach
½  diced green chile pepper, or to taste
1 cube vegetable bouillon
2 teaspoons chili jam  (Optional)
1 (8.8 ounce) package halloumi cheese, sliced
1 (14 ounce) can chickpeas, drained

Directions:
Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain. Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes. Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 757.9
Fat: 38.5 g
Saturated fat: 28.2 g
Carbohydrates: 82.5 g
Sugars: 14.4 g
Dietary fiber: 15.5 g
Protein: 26.7 g
Cholesterol: 46.8 mg
Sodium: 1343.7 mg
Basil-Lime Fruit Salad (Cooking Light)


Ingredients:
sugar, water, basil leaves, lime rind, pineapple, strawberries, kiwi, mangoes

Directions:
Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.
Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.
Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.
Sea Island Tuna Salad


Ingredients:
macaroni, mayonnaise, sour cream, celery seed, tuna in water, Cheese Whiz, mild cheddar cheese, green bell peppers, pimiento

Directions:
Pour macaroni into 2 quarts of rapidly boiling water to which 2 heaping teaspoons of salt have been added. Boil for 6 to 8 minutes.  Drain and stir in the cheese whiz until combined and slightly cooled.
Stir in mayonaise or salad dressing blended with sour cream and seasonings,. Gently stir in remaining ingredients.
Chill thoroughly and serve.
Southern Chicken and Dumplings
Category: soups-stews-and-chili
By staceywatts

Old fashioned stick to your ribs chicken and dumplings recipe.  The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.

Ingredients:
2 tablespoons butter
1  onion, diced
3 large bone-in chicken breast halves with skin
1 (32 ounce) can chicken broth
3 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
⅓ cup vegetable shortening, plus
2 tablespoons vegetable shortening
¾ cup milk
1 (10.75 ounce) can  condensed cream of chicken soup
2 cups water
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks. While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside. After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 750.3
Fat: 34.4 g
Saturated fat: 10.6 g
Carbohydrates: 57.7 g
Sugars: 4.2 g
Dietary fiber: 2.4 g
Protein: 49.5 g
Cholesterol: 132 mg
Sodium: 2206.1 mg
Oxtail Casserole


Ingredients:
onion, carrot, brown sugar, tomatoes, tomato paste, garlic, bouquet garni

Directions:
Brown meat all over in a little oil, in a large pot.
Add onion and carrot and stir through oil.
Add crushed garlic, stock, (almost to cover] tomatoes and paste, sugar, bouquet garni and salt and pepper.
Cook on low for about 2 hours (till the meat is falling off the bones].
(pressure cook 30 mins, or crockpot 8 hours] Leave to cool, skim off fat; thicken with cornflour mixed with a little water.
Meat can be removed from bones, just reheat after you take off the fat, and pick up each bone with tongs, the meat will just fall off.
If it doesn't, it ain't cooked.
Serve with mashed potatoes and greens.
Hoisin Pork Chops With Pineapple Green Onion Relish


Ingredients:
hoisin sauce, soy sauce, garlic cloves, green onions, olive oil, pineapple, fresh lime juice, honey, cilantro

Directions:
In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
Preheat grill hot.
Brush the green onions with a little olive oil and season with salt and pepper.
Grill until almost cooked through, 4-5 minutes, and finely slice.
Place in a bowl and add the rest of the relish ingredients. Stir to combine.
Remove the chops from the marinade, shaking off the excess and discard the marinade.
Season chops with salt and pepper and grill until medium well.
Arrange on a large serving platter and serve with relish alongside.
Zesty Zucchini and Squash
Category: side-dish
By LORACUS

This is an extremely easy and fast side dish. It is even good served over pasta.

Ingredients:
3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
½  onion, chopped
salt to taste
garlic powder to taste

Directions:
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder.  Bring to a boil over medium-high heat. Reduce heat to low and cook until tender-crisp.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 to 6 servings

Calories: 42.6
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 9.7 g
Sugars: 3.7 g
Dietary fiber: 3 g
Protein: 1.8 g
Sodium: 328.4 mg
Chef John's Dutch Babies
Category: bread
By Chef John

I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch.

Ingredients:
⅔ cup milk, room temperature
½ cup packed all-purpose flour
3  large eggs, room temperature
¼ teaspoon vanilla extract
¼ teaspoon salt
3 tablespoons clarified butter
1 tablespoon butter
½  Meyer lemon, juiced
1 tablespoon confectioners' sugar, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth. Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet. Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 249.8
Fat: 17.1 g
Saturated fat: 9.5 g
Carbohydrates: 16.5 g
Sugars: 4.2 g
Dietary fiber: 0.4 g
Protein: 7.8 g
Cholesterol: 175 mg
Sodium: 235.6 mg
Shrimp With Spicy Bloody Mary Sauce


Ingredients:
water, white wine, white wine vinegar, lemon juice, salt, shrimp, kosher salt, red pepper flakes, tomatoes and green chilies, chili sauce, garlic cloves, lemon juice, Worcestershire sauce, sugar, light olive oil, paprika, fresh ground pepper, celery seed, kosher salt, peppar vodka

Directions:
Freeze a stainless steel bowl while preparing the shrimp and sauce.
In medium saucepan, combine water, wine, vinegar, lemon juice, red pepper flakes and salt; bring to a gentle simmer over medium heat. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Strain; place shrimp in ice chilled bowl to cool. Cover and refrigerate until ready to serve.
Place all sauce ingredients except vodka in food processor or blender; process until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared up to 1 day ahead.] Serve shrimp with sauce.
Simply Stewed Potatoes


Ingredients:
water, butter, salt, pepper, fresh parsley

Directions:
Combine all ingredients in a medium saucepan.
Cook uncovered, over medium-low heat until potatoes are done and have produced a gravy like sauce.
Strawberry Oatmeal Breakfast Bars
Category: breakfast-and-brunch
By Chef John

I'm always on the lookout for easy and delicious things to make for breakfast that are on the one hand, relatively healthy and good for you, while on the other hand, not too good for you. I think these really do fit the bill. These are normally made with strawberry preserves, but here we're using fresh strawberries for a little lighter and lower-sugar approach. For best results, refrigerate before serving.

Ingredients:
1 pound fresh strawberries
½  lemon, juiced
2 tablespoons white sugar
2 teaspoons cornstarch
1 ½ cups old-fashioned rolled oats
½ cup all-purpose flour
½ cup whole wheat flour
½ cup packed light brown sugar
½ teaspoon kosher salt
¼ teaspoon ground ginger
8 tablespoons unsalted butter, melted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish. Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice. Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed. Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated. Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly. Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top. Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 8 bars

Calories: 298.9
Fat: 12.9 g
Saturated fat: 7.5 g
Carbohydrates: 43.5 g
Sugars: 19.5 g
Dietary fiber: 3.8 g
Protein: 4.4 g
Cholesterol: 30.5 mg
Sodium: 127.5 mg
Romano Chicken


Ingredients:
chicken, garlic, olive oil, salt, fresh ground pepper, mushrooms, heavy cream, basil leaves, cavatappi pasta, romano cheese

Directions:
In a saute pan, heat oil and place garlic, chicken, and mushrooms and cook till chicken is seared.
Add all remaining ingredients except basil and cook till sauce is reduced almost to point of being thickened.
Toss pasta into sauce, then add basil, toss.
Remove to a serving dish and sprinkle with romano.
Time does not include cooking time for pasta.