xiaoxl/recipe_data huggingface dataset:
Mango Chutney En Masse


Ingredients:
cider vinegar, red wine vinegar, brown sugar, caster sugar, lemon, juice and zest of, mangoes, dates, raisins, onions, garlic cloves, ginger, red chilies, nutmeg, salt, cinnamon stick

Directions:
Put vinegar, sugar, lemon juice and zest into a heavy bottomed pan.
Stir until the sugar is dissolved and bring to the boil.
Stir in all the other ingredients and bring back to the boil.
Reduce to a medium heat and cook gently, uncovered for 1 ½ to 2 hours until thick – stirring occasionally.
Test the chutney is ready by dropping a teaspoon of the liquid onto a chilled saucer. As it cools, it should begin to set and will wrinkle slightly and remain in two halves when you draw your finger through it.
Discard the cinnamon stick.
Ladle into warm, sterilized jars.
Enjoy!
Orange Cashew Chicken


Ingredients:
boneless skinless chicken breast, carrots, celery, cornstarch, ground ginger, honey, soy sauce, salted cashews, cooked rice

Directions:
In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
Reduce heat.
In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
Stir into chicken mixture.
Bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in cashews.
Serve over hot rice.
Broccoli and Noodles Supreme


Ingredients:
broccoli florets, sour cream, parmesan cheese, pepper, garlic powder

Directions:
In large saucepan prepare noodles according to package directions.
Add broccoli for last five minutes of cooking time.  Drain.
In same pan mix soup, sour cream, cheese, pepper, garlic powder, and noodle mixture.  Over medium heat, heat through, stirring occasionally.
Heart Healthy Beef Stew


Ingredients:
pepper, celery, garlic cloves, carrots, top round roast, green beans, potatoes, low sodium beef broth, low-sodium tomatoes, onion, mushroom, Worcestershire sauce

Directions:
Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
Cut roast into 1 1/2 inch cubes.
Season with the pepper.
add to pot and brown for 4 - 5 minutes.
Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
Bring to boil.
Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
Cover and simmer until tender about 45 minutes.
Dice peeled potatoes and add to pot.
Add more water if needed.
Simmer until tender, about 45 minutes.
Marinated Burgers


Ingredients:
lemon juice, seasoning salt, Worcestershire sauce, low sodium soy sauce, low sodium beef broth, vinegar

Directions:
Mix all ingredients except ground round., Shape ground round into patties, 3/4" thick., Place in a covered container and pour the marinade mixture over them., Cover tightly and refrigerate 12 hours or overnight, turning patties frequently., Remove from marinade and sear over high heat to seal in the juices.
White Bean and Red Onion Salad


Ingredients:
white kidney beans, red onion, extra virgin olive oil, red wine vinegar, kosher salt, fresh ground black pepper, fresh parsley

Directions:
Drain the beans in a colander and rinse well with cold running water., Combine with onion in a large bowl., Stir the remaining ingredients in a small bowl until blended., Add to the beans and onions and toss until coated., Let stand or chill briefly and toss again before serving., These are even better the second day!
Mexican Shredded Pork


Ingredients:
onion, cumin, chili powder, salt, black pepper

Directions:
In a large skillet place corn oil and bring to high heat (careful!].    Sear pork butt on all sides. Should be browned on all sides.
Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork.
In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt.
Peel and slice into disk onion. Place onion on top of pork.
Open can of poblanos and remove peppers, save sauce. Place poblanos on onions.
Cover pan and set burner to lowest setting (May also be done in oven] allow to slow cook.
Periodically it may be necessary to remove excess fluid from pan as meat cooks down.
After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork] If it doesn't flake apart, continue to cook covered and check each hour.
When meat falls apart, remove any bones.  Drain off liquid. Stir in poblano sauce left from can.
You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork.
I recommend adding a dash of rock salt.  Keep refrigerated until needed.  This meat easily reheats for that quick taco fix.
Note: EXPERIMENT!  I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW!  I also add a few fresh Jalepenos cut in half with the tops removed.  See what works for you.
Kahlua French Cocktail


Ingredients:
cognac, Kahlua, lime juice, lime peel

Directions:
Add liquid ingredients to a cocktail shaker and shake well., Pack a double rocks glass with crushed ice., Pour the cocktail over ice and garnish with lime peel.
Chili-Cheese Burger Bake


Ingredients:
lean ground beef, sweet whole kernel corn, water, cheddar cheese

Directions:
Heat oven to 375ºF. Spray 8-inch square (2-quart] glass baking dish with nonstick cooking spray.
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently; drain.
Add bell pepper and onion stir-fry, corn, taco seasoning mix and water; mix well. Cook over medium-high heat for 5 to 6 minutes or until liquid is absorbed, stirring occasionally.
Meanwhile, in small bowl, combine refried beans and taco sauce; mix well.
Spoon half of beef mixture into sprayed baking dish. Top with half of bean mixture and half of the corn chips. Top with remaining beef mixture and bean mixture. Cover with foil. Bake at 375ºF. for 30 minutes.
Remove from oven. Uncover baking dish; top with remaining half of chips. Sprinkle with cheese.
Return to oven; bake, uncovered, an additional 10 to 12 minutes or until thoroughly heated and cheese is melted. If desired, garnish with chopped fresh cilantro.
Homemade Soft Pretzels


Ingredients:
active dry yeast, sugar, warm water, all-purpose flour, salt, baking soda, egg, coarse sea salt

Directions:
Dissolve the yeast and sugar in 1 cup of warm water. Allow the yeast mixture to sit for five minutes, or until it is frothy on top.
While waiting for the yeast to become frothy, whisk together 2 cups of the flour with 1/2 teaspoon of salt in a large bowl. Once the yeast mixture is frothy, pour it into the bowl with the flour and stir until it forms a shaggy ball of dough.
Turn the dough out onto a lightly floured surface and knead for 8 minutes. Incorporate 3/4 to 1 cup of additional flour while kneading. After kneading for 8 minutes, the dough should be smooth, elastic, and should spring back when poked with a finger. Place the dough in a lightly greased bowl, cover loosely, and let rise for one hour, or until double in volume.
Once the dough has risen, punch it down to deflate. Turn the dough out onto a clean surface, pat the dough down into a round disc, then cut into 16 equal sized wedges. Roll each wedge into a thin 24-inch long rope, then twist into the classic pretzel shape. For pretzel buns, roll the wedges into balls (cut into 8 pieces for larger rolls] and for pretzel bites, cut the ropes into one inch sections. Place the shaped pretzels on a baking sheet covered with parchment paper and coated lightly with non-stick spray. Allow to rise for 30 minutes.
Preheat the oven to 425 degrees. Bring a large pot of water to a rolling boil, then carefully add 1/4 cup of baking soda. Add two or three pretzels to the pot at a time and let boil in the baking soda water for 60 seconds on each side. Let the boiled pretzels drain for a few minutes on a wire rack before transferring back to the parchment lined baking sheets.
Prepare an egg wash by whisking together one egg and one tablespoon of water. Liberally brush the egg wash over the pretzels, then sprinkle with coarse sea salt. Bake the pretzels for 15-18 minutes, or until deep golden brown on the surface.
Bacon Wrapped Hamburgers
Category: meat-and-poultry
By Jan

This is great!  The bacon makes the hamburgers so tender!

Ingredients:
½ cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1  egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon pepper
1 pound ground beef
6 slices bacon
6 roll (blank)s hamburger buns, split

Directions:
Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 378.2
Fat: 19.8 g
Saturated fat: 8.1 g
Carbohydrates: 24.4 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 24.1 g
Cholesterol: 99.8 mg
Sodium: 841.7 mg
Chicken Tortilla Soup V
Category: soups-stews-and-chili
By Betty

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Ingredients:
2  skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese  (Optional)

Directions:
In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Yields: 4 servings

Calories: 486.3
Fat: 19.8 g
Saturated fat: 4.7 g
Carbohydrates: 55.2 g
Sugars: 6.7 g
Dietary fiber: 5.9 g
Protein: 25.2 g
Cholesterol: 51.3 mg
Sodium: 1617.8 mg
Classic Quiche


Ingredients:
bacon, eggs, half-and-half, nutmeg, swiss cheese

Directions:
Heat oven to 425 degrees.
Unfold pie crust and place into 9 inch pie pan.
Press firmly into pie pan and bake for 8 minutes.
set aside.
Prepare filling--------------.
In a large skillet, cook bacon 5-6 minutes until crisp and drain on paper towel.
In a small bowl, beat eggs, add half and half and nutmeg and blend well.
Crumble bacon over baked pie crust and sprinkle cheese over crumbled bacon.
Carefully pour egg mixture into pie pan.
Bake quiche at 425 for 15 minutes.
Reduce heat to 350 degrees and bake 15-20 minutes longer until golden brown or until knife inserted in center comes out clean.
Iced Cucumber Soup


Ingredients:
milk, plain yogurt, dry white wine, lemon juice, onion, garlic, cucumbers, salt, pepper, watercress

Directions:
Whisk together the milk and yogurt., Gradually add the wine and lemon juice., Stir in the onion, garlic, cucumber, salt and pepper., Cover and refrigerate 1 hour before serving., Garnish as you wish.
Chili Verde Pork  in a Crock Pot


Ingredients:
olive oil, boneless pork loin, onion, green bell pepper, garlic cloves, green chili sauce, low sodium chicken broth

Directions:
"In a large skillet over medium heat, brown pork in 1 1/2TB oil. Season it with salt and pepper to taste, then transfer to the slow cooker.  Add remaining oil skillet and saute onion, garlic, bell pepper, and jalapeno till the onion is trranslucent. Place the saute veggies on top of pork, then add green sauce and broth.  Cover and cook on low heat for about 6 hours, or until the pork is tender. Remove pork and let it rest for about 5 minutes before slicing."
Japanese Waffles -- Dora Yaki


Ingredients:
eggs, sugar, light corn syrup, honey, mirin, sake, soy sauce, baking soda, water, cake flour, water, light corn syrup

Directions:
Break the eggs into a bowl, add the sugar and beat over warm water.
Add the corn syrup, mirin and soy sauce and beat until light and fluffy.
Add the soda mixed with water.
Fold the flour in, alternating with the water.
Whisk until it is the consisteny of a thick custard sauce.
Cover and let stand 10 minutes.
Heat a heavy iron griddle or frying pan.
Pour on 1 tbsp salad oil and coat the pan well.
Wipe the griddle with a paper towel.
Pour about 3 tbsp of the batter onto the griddle and let the batter spread gradually.
Cook over a medium-low heat until bubbles appear.
Turn it over with a spatula and cook the other side.
The batter browns quickly.
When done, cool on a cake rack.
When cool, put 2 waffles together with bean paste filling.
You can keep these in a plastic bag in the fridge for several days.
You can also fill them with a cream cheese and sugar mixture.
Apple Cider Pancakes


Ingredients:
flour, baking powder, apple pie spice, salt, egg, milk, apple cider, apple, maple syrup

Directions:
In a large mixing bowl, whisk together the flour, baking powder, apple pie spice and salt.
Stir in the egg, oil, milk and cider until smooth.  Fold in the finely chopped apple.
Make pancakes on hot greased griddle.
Serve with maple syrup or Smucker's Orchard's Finest Cinnamon Apple Jam.
Green Beans with Bacon
Category: side-dish
By Susan Prestel

A green bean recipe with bacon that my kids love.

Ingredients:
3 teaspoons olive oil
1 teaspoon minced garlic
2 ½ cups fresh green beans, trimmed
1 tablespoon brown sugar
sea salt to taste
3 slices smoked bacon, cut into small strips, or to taste
4 tablespoons chicken broth, or more as needed

Directions:
Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir. Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

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

Calories: 104.2
Fat: 6.5 g
Saturated fat: 1.4 g
Carbohydrates: 8.6 g
Sugars: 4.3 g
Dietary fiber: 2.4 g
Protein: 3.9 g
Cholesterol: 7.7 mg
Sodium: 301.2 mg
Zucchini Nachos
Category: appetizers-and-snacks
By France C

These low-carb nachos use zucchini slices in place of tortilla chips and ground chicken instead of beef as a healthier alternative to traditional nachos. Ground turkey also works well.  You'll never miss the chips! Feel free to use your favorite toppings.

Ingredients:
2 medium zucchini
½ teaspoon salt
1 tablespoon olive oil
½ medium onion, finely chopped
1 pound lean ground chicken
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
½ cup low-fat sour cream
½ cup pico de gallo
1  jalapeno pepper, thinly sliced  (Optional)
3  green onions, green parts chopped

Directions:
Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry. Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper. Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid. Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm. Place zucchini slices on the prepared baking pan in a single layer. Bake in the preheated oven for 5 minutes. Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more. Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

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

Calories: 310.8
Fat: 18.4 g
Saturated fat: 10.1 g
Carbohydrates: 6.5 g
Sugars: 2.9 g
Dietary fiber: 1.4 g
Protein: 28.7 g
Cholesterol: 91.3 mg
Sodium: 796 mg
SILK & SATIN CHOCOLATE PIE


Ingredients:
dark chocolate, granulated sugar, unsalted butter, vanilla extract, eggs, graham cracker pie crust, chocolate, raspberries

Directions:
Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler], stirring occasionally until melted.
Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
Blueberry Cookies
Category: desserts
By Pamela Cristaino

Here's a recipe from Upstate New York.  Very simple to make and my family really enjoys them.

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup butter
1 cup white sugar
2  eggs, beaten
½ teaspoon lemon extract
½ cup milk
1 cup fresh blueberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet. Sift together flour, baking powder and salt. In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring.  Mix in milk and flour mixture alternately in three parts, starting with the milk.  Gently mix in blueberries. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart. Bake 12 to 15 minutes.

Yields: 2 dozen

Calories: 251.9
Fat: 9 g
Saturated fat: 5.3 g
Carbohydrates: 39 g
Sugars: 18.5 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 52.1 mg
Sodium: 152.2 mg
Blueberry Cobblers for Two - 4 Ww Points


Ingredients:
fresh blueberries, sugar, crystallized ginger, lemon zest, lemon juice, cinnamon, reduced-fat baking mix, skim milk, sugar

Directions:
Preheat oven to 450.  Spray two 6oz custard cups with non-stick spray.
Combine blueberries, sugar, ginger, lemon zest and juice and cinnamon.  Divide between custard cups.
Combine together Bisquick and milk in small bowl.  Spoon over blueberry mixture.  Sprinkle with sugar.
Place on baking pan and bake 20 minutes until golden and bubbly.
Serve with vanilla ice cream.
Six Can Chicken Tortilla Soup


Ingredients:
chicken broth, garlic, black beans, diced tomatoes with mild green chilies

Directions:
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies.
DO NOT DRAIN!
Add rice and garlic to this as well.
Pour everything into a large saucepan or stock pot.
Cover!
Simmer over medium heat until chicken is heated through& rice is cooked.
(5 minutes for instant rice].
Fried Soft-Shell Crab
Category: main-dish
By WESBRYANT

These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food.

Ingredients:
4  soft-shell crabs
1  egg
½ cup milk
1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as needed

Directions:
Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels. Heat oil in a deep fryer to 365 degrees F (180 degrees F).  In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again. Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.

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

Calories: 357.9
Fat: 24.4 g
Saturated fat: 3.7 g
Carbohydrates: 25.4 g
Sugars: 1.6 g
Dietary fiber: 0.8 g
Protein: 9.1 g
Cholesterol: 65.2 mg
Sodium: 76 mg
Guacamole from Tyler Florence


Ingredients:
avocados, limes, juice of, red onion, fresh cilantro leaves, ground cumin, extra virgin olive oil

Directions:
Halve and pit the avocados; with a spoon scoop out flesh into a bowl. Mash the avocados with a fork, leaving them a bit chunky. Add the remaining ingredients, and fold everything gently together to mix. Taste and adjust seasoning.
Lay a piece of plastic wrap right on the surface of the guacomole so it doesn't brown and refrigerate for at least 1 hour before serving.
Veal Scallops in Mustard-Cream Sauce


Ingredients:
egg, dry sherry, pepper, baking soda, cornstarch, butter, scallions, salt, dry white wine, Dijon mustard, heavy cream, parsley, chervil

Directions:
In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use], some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
Serve at once in warm plates.