xiaoxl/recipe_data huggingface dataset:
PORK CHOPS (Breaded)


Ingredients:
flour, eggs, kosher salt, ground black pepper, dried tarragon, dried thyme, dried marjoram, dried basil, extra virgin olive oil

Directions:
Pat the chops dry with paper towel.
Place the flour in a shallow bowl.
Place beaten eggs into a second bowl& season with salt and pepper.
Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
Dredge a chop in the flour and shake off the excess.
Then dip it into the eggs and then into the corn flakes.
Then place it onto either waxed paper or a baking sheet.
Repeat with all of the remaining chops.
Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
Drain on paper towels and serve immediately.
Instant Pot® Shrimp Risotto with Peas
Category: main-dish
By lutzflcat

If you love risotto but hate all of the stirring and time involved, you'll love making it in the Instant Pot®. You'll have creamy, tender risotto, and adding some shrimp turns this into one delicious main course. Top with an additional sprinkle of Parmesan, if desired.

Ingredients:
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1  shallot, diced
3 cloves garlic, minced
2 cups Arborio rice
⅓ cup dry white wine
4 cups low-sodium chicken broth
1 (8 ounce) bottle clam juice
1 teaspoon fresh thyme leaves
¼ teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
1 pinch paprika
salt and ground black pepper to taste
½ cup frozen peas, thawed
½ cup grated Parmesan cheese

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function. Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes.  Release remaining pressure carefully using the quick-release method according to manufacturer's instructions. While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®. Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 489.6
Fat: 12.9 g
Saturated fat: 6.8 g
Carbohydrates: 65.8 g
Sugars: 1.7 g
Dietary fiber: 1.6 g
Protein: 23.4 g
Cholesterol: 145.1 mg
Sodium: 433.8 mg
Latin Caesar With Shrimp


Ingredients:
mayonnaise, garlic cloves, red wine vinegar, Dijon mustard, Worcestershire sauce, anchovy paste, cilantro, olive oil, shrimp, romaine lettuce, black olives, parmesan cheese

Directions:
Put the mayo and 1 clove of garlic into a food processor or blender and process until smooth. While the processor is still running, add the vinegar, mustard, Worcestershire sauce, anchovy paste, aji amarillo and cilantro, then process until well blended. Transfer the dressing into a small bowl and cover with plastic wrap. Refrigerate until you're ready to serve.
Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook, stirring, utnil they are almost completely cooked, curled and opaque - about 2-3 minutes. Add the remaining garlic and cook, stirring often, until the shrimp are completely opaque and cooked through and the garlic is fragrant - about another 1-2 minutes. Turn off the heat, sprinkle with some salt and pepper, and set aside to cool slightly (so the shrimp won't wilt the greens].
Place the lettuce in a large bowl. Add the dressing, toss to coat, and divide the greens among your plates. Sprinkle each serving with some plantain chips, olives and cheese. Top with the shrimp and serve immediately!
Tita Dolly's Flan


Ingredients:
eggs, sweetened condensed milk, vanilla, sugar, water, corn syrup

Directions:
You will need a round bowl that holds 3-4 quarts (like a mixing bowl or souffle dish; wide is better than deep]; a large pan (like a turkey roaster] to be used for the bain-marie (water bath]; and a serving dish that can contain the flan plus some syrup.
CUSTARD. Beat eggs and yolks until smooth. Add condensed milk, whole milk (use the condensed milk cans to measure out the whole milk], and vanilla. Beat until combined. Cover, and allow to rest in a cool place until it's smooth and free of bubbles. (Not the fridge, it will get too thick.].
SYRUP. In a saucepan, gently stir the sugar, water, and corn syrup until dissolved. Stop stirring and bring to a boil over medium to high heat. Boil until syrup begins to turn amber color. Working quickly (the syrup will continue to cook and darken], pour into flan bowl. (Pot holders advisable!] Carefully swirl syrup lava around sides and bottom of bowl as evenly as possible. Leave it to harden and cool completely. It's okay if it cracks.
FLAN. Preheat oven to 350. Gently stir custard, then strain it into completely cooled syrup-coated bowl, and cover with foil. Put the larger pan in the oven and fill with about 1 inch of hot water. Put the flan into the bain-marie and add hot water to about halfway up the flan. Cook for 1.5 to 2 hours (could be longer], until custard is just set in the middle. Allow to cool to room temperature.
Just before serving, run knife or metal spatula only around top of flan to release edges. Put serving dish on top of flan and carefully flip the whole thing over: flan should release smoothly with syrup.
COCONUT VARIANT. Instead of whole milk, substitute the same quantity of canned coconut milk. After you've swirled the syrup in the bowl, before it gets hard, put in about half a cup to a cup of "macapuno" (Filipino coconut sweet, available at an Asian grocery] or other soft coconut shreds, and spread it around the bottom of the bowl. Cook for the same time.
Asparagus on Toast


Ingredients:
asparagus, butter, margarine, flour, salt, nutmeg, mushrooms, milk, sour cream, pimentos

Directions:
Melt butter and stir in four, salt and nutmeg., Drain broth from mushrooms and add milk to broth to make 1-1/4 cups., Add to flour mixture and cook, stirring until thickened., Add mushrooms and heat through., Blend in sour cream., Arrange warm asparagus spears on toast., Top with sauce and garnish with pimento.
Crisp Cucumber Ribbon Salad


Ingredients:
cucumber, radish, fresh chives

Directions:
Using a vegetable peeler or a mandolin, cut the cucumbers lengthwise into thin ribbons.
Slice the radishes thinly.
In a large bowl, toss the cucumber ribbons with the sliced radishes, chives, rice wine vinegar and the oil.
Chill.
Multiple Orgasm


Ingredients:
Kahlua, Amaretto, Baileys Irish Cream, milk

Directions:
Fill glass half full of ice., Add all the rest of the ingredients filling the glass with milk., Add more alcohol for desired strength. I like mine strong!, ENJOY!, Tip 3 tablespoons is equal to 1 shot.
Blueberry Banana Smoothie


Ingredients:
banana, blueberries, soft tofu, soymilk, ground flax seeds

Directions:
"Put all ingredients into a blender and purée until smooth. Pour into glasses and serve."
Cinnamon Apple Crisp


Ingredients:
apples, arrowroot, cinnamon, nutmeg, allspice, clove, pure maple syrup, rolled oats, all-purpose flour, cinnamon, salt, canola oil, pure maple syrup, vanilla

Directions:
Preaheat oven to 350 F.
In a large bowl squeeze lemon juice over sliced apples.
Add the arrow root and spices making sure all apples are coated.
Move apple mixture to the baking dish and drizzle the maple syrup over it.
Cover with tin foil and bake for 35 minutes.
Meanwhile prepare the topping.
Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well.
Fold wet into dry mixing with a fork as you go along, until well coated and crumbly.
When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon.
Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy.
Serve warm with vanilla ice cream.
Mindy's Macaroni Salad
Category: salad
By TIMSGAL

I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!

Ingredients:
2 cups dry small elbow macaroni
¾ cup chopped celery
¼ cup chopped sweet onion
1 (2 ounce) jar diced pimentos, drained
1 medium sweet gherkin pickle, diced
¾ cup creamy salad dressing
2 tablespoons prepared yellow mustard
3 tablespoons apple cider vinegar
⅓ cup white sugar
1 teaspoon salt
3  hard-cooked eggs, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water. In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 335.5
Fat: 11.8 g
Saturated fat: 2 g
Carbohydrates: 47 g
Sugars: 17.5 g
Dietary fiber: 2.4 g
Protein: 9.1 g
Cholesterol: 116 mg
Sodium: 761.3 mg
Perfect Cheesecake With Sour Cream Topping


Ingredients:
graham cracker crumbs, granulated sugar, butter, kosher salt, cream cheese, granulated sugar, kosher salt, all-purpose flour, eggs, sour cream, lemon juice, vanilla extract, ground nutmeg, sour cream, sugar, pure vanilla extract

Directions:
Combine graham cracker crumbs, sugar, ground almonds, and salt in a bowl. Drizzle melted butter and stir until evenly moistened. Press into the bottom and up the sides (as far as it'll go] of a lightly buttered 10-inch springform pan. Refrigerate for at least 1 hour to set.
Preheat oven to 325 degrees F.
In a large mixing bowl or the bowl of a stand mixer, combine cream cheese, 1 cup of sugar, and salt and beat until smooth. Add flour and egg yolks and mix thoroughly. Stir in sour cream, lemon juice, vanilla and nutmeg and beat until smooth.
In a separate bowl, beat egg whites with remaining 1/4 cup sugar until it forms stiff peaks. Fold thoroughly into cream cheese mixture; no need to be terribly gentle with it, but you do want the whites to be evenly incorporated. Pour into chilled crust.
Bake cheesecake for 1 hour 15 minutes or until top is puffed and lightly golden brown. There will be cracks, but that's what the sour cream topping is for. Without opening the oven door, turn the oven off, and let the cheesecake sit in the oven as it cools for 1 hour. Do not take the cheesecake immediately out of the hot oven or it will fall. After an hour, remove cheesecake and heat oven to 450 degrees.
While the cheesecake is cooling, make the sour cream topping by whisking the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for an hour, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
Place back into the oven (remember the heat should have been increased to 450° F] and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
Refrigerate the cheesecake overnight to set. ***Don't put cheesecake in the fridge until it has cooled to room temperature.***.
Turkey and Shrimp Egg Rolls


Ingredients:
fresh ginger, garlic cloves, green onions, carrot, red cabbage, Brussels sprouts, chicken broth, Chinkiang vinegar, sugar, shrimp, turkey, lime juice, rice vinegar, fish sauce, sesame seeds

Directions:
If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside.
Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes.
In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
Fold in the minced shrimp, turkey, and crispy turkey skin.
Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
Combine dipping sauce ingredients and serve.
Herbed Cornish Hens


Ingredients:
salt, pepper, olive oil, shallot, parsley, lemon juice, tarragon, poultry seasoning, lemon peel, butter, margarine, sugar, red wine vinegar, parsley, salt, garlic clove, tomatoes, onion

Directions:
Place each hen breast-side up; with poultry shears, starting at body cavity, cut straight along one side of breast-bone to neck cavity. Spreading hen open, cut along one side of back-bone to make two halves. Cut along other side of bone to remove bone; discard backbones. Wash and pat dry. Place in shallow glass baking dish. Sprinkle with salt and pepper. Stir together next 7 ingredients. Drizzle mixture over hens, turning until evenly coated. Cover and marinate 1 hour at room temperature.
Preheat broiler. Drain hens from marinade. Place hens on rack of broiler pan, skin-side down. Broil 6" from heat source 8 minutes. Turn hens; brush with butter. Sprinkle each with 1/4 teaspoon of the sugar. Broil 8-10 minutes longer until golden brown. Turn off broilerb and leave hens in oven 5 minutes. Arrange on serving platter.
Tomato Salad: In a large bowl, blend together first 5 ingredients. Toss with vegetables.
The Easiest Beef in the World


Ingredients:
"beer"

Directions:
Preheat oven to 275°F., Place the meat in a roasting pan., Pour the peppers and juice over the roast., Put it in the oven., Go watch the football game or something., Every now and then, check to make sure the meat isn't drying out., If it looks dry, add some beer., When the meat can be pulled apart with a fork, it's done.
Golden Couscous


Ingredients:
yellow bell pepper, sweet onion, extra virgin olive oil, fresh corn, salt, pepper, chicken broth, couscous, ground turmeric, ground cumin

Directions:
Saute the yellow bell pepper and onion in 1 tbsp olive oil in a large skillet until the vegetables are tender.  Add the corn, and saute 4 minutes.  Stir in the salt and pepper; remove from the heat, and set the yellow bell pepper mixture aside.
Bring the chicken broth to a boil in a large saucepan over medium heat.  Stir in the remaining 2 tbsp olive oil, couscous, turmeric, and cumin.  Remove from the heat, and cover.  Let stand for 5 minutes or until the liquid is absorbed.
Gently stir in the reserved yellow bell pepper mixture.
Serve hot as a side, or at room temperature as a salad.
Cinnamon Apple Coffee Cake


Ingredients:
apples, sugar, cinnamon, eggs, vanilla, baking powder, flour

Directions:
Grease and flour tube pan.
Peel apples and cut into thin slices.
Add 1/2 cup sugar and cinnamon; set aside.
Beat eggs and orange juice by hand.
Continue to beat by hand while adding oil and 1 3/4 cups sugar.
Add vanilla, baking powder, and flour, mixing well.
Layer batter, apples, batter, and remaining apples in tube pan.
Bake at 350 degrees for 1 1/4 to 1 1/2 hours.
Homemade Vegetarian Smoky Breakfast Sausage Links


Ingredients:
adzuki beans, vital wheat gluten, vegetable broth, nutritional yeast, soy sauce, maple syrup, light olive oil, rubbed sage, ground fennel, liquid smoke, ground nutmeg

Directions:
Prepare bamboo steamer(or use steamer in a large saucepan], and lay out 25 sheets of foil, each about 5 inches square.
Mash beans with fork in  a bowl until smooth. Stir in remaining ingredients.
Roll walnut sized pieces of bean mixture into small links(they don't have to be perfect]. Wrap each link in foil, and twist both ends so it looks like a tootsie roll.
Place wrapped links in steamer, cover, and steam 30 minutes. Serve immediately, or refrigerate until ready to use.
Warm gently in the oven or toaster oven 8-10 minutes if not serving immediately.
Veal (Or Pork) Cutlets With Paprika


Ingredients:
salt, butter, onions, butter, red bell peppers, fresh tomato, sweet paprika, beef broth, flour

Directions:
Make sauce: saute onion in butter until tender.
Add red peppers, tomatoes and paprika and saute for about 3 minutes.
Add beef broth and simmer for 30 minutes.
Mix flour with a little water to make a thin paste.
Pour into sauce and stir.
Cook about 3 minutes.
Add cream and stir (do not boil].
Meanwhile salt the cutlets and brown on both sides in butter or oil.
Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
Remove from heat.
When sauce is finished, add the cutlets and heat for a few minutes.
Don't let it boil.
Serve with boiled or mashed potatoes and a steamed vegetable.
Soramame Rice


Ingredients:
broad beans, salt, rice, shrimp

Directions:
1] Bring a pot of water to the boil and salt it lightly. Drop broad beans into the boiling water and cook them for 3 minutes.
2] Squeeze each one gently to pop it from the skin. Discard the skins and set the bean aside.
3] Rince the rice and drain and let it sit for 30 minutes.
4] In a pot, add rice, 360ml water, 1 tbsp of sake, 1 tbsp of salt and cover konbu over the rice and let it cook with middle heat.
5] When it boils, take off the konbu(seaweed], let it cook another 15 minutes.
6] Turn off the heat, spread boiled broad bean around, and mix.
7] Pour the rice to individual bowl.
Grilled Steak Fajitas


Ingredients:
fresh lime juice, garlic cloves, salt, dried red pepper flakes, flour tortillas, salsa, sour cream

Directions:
Process lime juice, oil, garlic, salt, and red pepper in blender until smooth; pour into shallow bowl.  Coat steak with marinade in bowl.  Refrigerate covered, turning occasionally, 2-12 hours.
Heat broiler or prepare grill.
Grill steaks 3 inches from heat, turning once, about 8 minutes for medium-rare.  Let stand loosely covered 3 minutes.
Warm tortillas wrapped in aluminum foil in hot oven or on grill 3-4 minutes.
Thinly slice steak on a diagonal and place on tortillas.  Top with guacamole, salsa, and sour cream.  Roll up and serve hot.
Guinness Pork Chops in Gravy


Ingredients:
all-purpose flour, unsalted butter, onions, garlic cloves, dark beer, coarse grain mustard, fresh parsley

Directions:
Season the pork with salt and pepper.
Dredge them in flour and shake off excess.
Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
Add the pork in batches and brown well, about 6 minutes per side.
Transfer the pork to plate and set aside.
Dredge the onions in flour; shake off excess.
Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.
Add the onions and garlic.
Season with salt.
Cover and cook for 5 minutes, stirring once.
Uncover and cook for 4 more minutes, stirring occasionally.
Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.
Return the pork to the skillet.
Spoon some of the onions over the pork.
Add enough additional Guinness and stock to bring liquid halfway up sides of pork.
Cover the skillet with foil, and then the lid.
Reduce the heat and simmer for 20 minutes.
Turn the pork over and cook until very tender, about 25 more minutes.
Transfer the pork and onions to a platter using a slotted spoon.
Degrease the pan juices.
Boil the juices until thickened slightly, about 10 minutes.
Whisk in 1 tablespoon of mustard.
Add chopped parsley and 1½ teaspoons of balsamic vinegar.
Taste and add more mustard or vinegar if desired.
Pour the gravy over the pork.
Garnish with parsley and serve.
Braised Brussels Sprouts


Ingredients:
Brussels sprouts, bacon, onion, chicken broth, caraway seed, salt, pepper

Directions:
Trim brussels sprouts and place in a saucepan of water; bring to the boil.
Cook for 8-10 minutes or until crisp-tender.
Meanwhile, in a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels.
Saute onion in the drippings until tender.
Stir in the broth, caraway seeds, salt and pepper.
Simmer uncovered until the water has almost evaporated.
Drain sprouts.
Add sprouts and bacon to onion mixture.
Toss.
Spaghetti Lasagna Florentine with Crab
Category: seafood
By Charlize Jamieson

A seafood pasta dish that is sure to please. Succulent, wild-caught lump crab mixed into a thick and creamy cheese filling and blended with a zesty marinara sauce.

Ingredients:
1 (16 ounce) package spaghetti
2 tablespoons butter
1 (28 ounce) jar marinara sauce
2 cups fresh spinach
1 cup chopped onion
1 cup chopped fresh mushrooms
1 (6 ounce) can tomato paste
2 tablespoons minced fresh garlic
1 pinch cayenne pepper, or to taste
1 pinch dried parsley flakes, or to taste
1 pinch sea salt and ground black pepper to taste
1 pound fresh lump crabmeat
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 ¼ cups grated Parmesan-Romano cheese blend, divided
2 large eggs
2 tablespoons clam juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside. Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture. Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together. Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 474.1
Fat: 17 g
Saturated fat: 9.6 g
Carbohydrates: 53 g
Sugars: 11.3 g
Dietary fiber: 4.7 g
Protein: 27.3 g
Cholesterol: 89.5 mg
Sodium: 930.7 mg