xiaoxl/recipe_data huggingface dataset:
Popovers


Ingredients:
eggs, all-purpose flour, milk, butter, salt

Directions:
Beat the eggs in a medium-sized mixing bowl.
Whisk in the milk, flour, butter and salt.
Pour into a popover pan, or a lightly greased muffin tin (which will work fine, although the popovers won't rise as high], filling halfway.
Put into a COLD oven, and set it to 450 degrees.
Bake at 450 degrees for 15 minutes, then turn the heat down to 350 degrees and bake for another 15 minutes.  If you have opened the oven at any point, bake for 16 or 17 minutes.  The popovers should be golden on top.
Take them out and prick the tops with a knife to release excess steam.
Slice open and eat with butter and/or jam.
(Frozen) Chicken in the Crock Pot


Ingredients:
whole chickens, water, white wine, carrots, onion

Directions:
Spray inside of crock pot with cooking spray.
Rinse chicken and place in cooker.
Mix chicken gravy with water and wine.
Pour over chicken.
Cook on low approximately 6 hours.
About 1 1/2 hours before end of cooking time add carrots and onions.
When done, take chicken out and let rest on a cutting board at least 15 minutes.
Take vegetables out of gravy; strain the gravy and thicken to your preference.
Enjoy with mashed potatoes and a tossed salad!
Citrus Carne Asada Marinade
Category: meat-and-poultry
By judy2304

I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.

Ingredients:
1 medium onion, thinly sliced
¼ cup soy sauce
¼ cup lime juice
¼ cup lemon juice
¼ cup orange juice
1 small bunch cilantro, chopped, or to taste
2 tablespoons chili powder
4 cloves garlic, crushed
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons crushed coriander seeds
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon finely chopped chipotle pepper
1 teaspoon ground black pepper
½ teaspoon white sugar
2 pounds flank steak
2 tablespoons olive oil, or as needed

Directions:
Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours. Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 day
Yields: 2 pounds of steak

Calories: 158.3
Fat: 8.1 g
Saturated fat: 2.3 g
Carbohydrates: 6.8 g
Sugars: 2.2 g
Dietary fiber: 1.6 g
Protein: 15.2 g
Cholesterol: 27.3 mg
Sodium: 521.2 mg
Light Chocolate Chip Scones


Ingredients:
all-purpose flour, baking powder, salt, sugar, light butter, chocolate chips, confectioners' sugar, turbinado sugar

Directions:
Preheat oven to 400 degrees F.
Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Fold the chocolate chips into the batter. Make a well in the center and pour in the half-and-half. Fold everything together just to incorporate; do not overwork the dough.
Turn the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in half length-wise, then cut in quarters length-wise, giving you 8 squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown. Remove immediately from baking sheet and place on cooling racks.
While the scones are baking, make the glaze by combining confectioner's sugar with a small amount of water. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones. Sprinkle with turbinado sugar.
Garlic String / Green Bean Salad


Ingredients:
string bean, olive oil, butter, garlic, lemon juice, salt, black pepper, parsley, lemon zest

Directions:
Blanch string beans for 2 minutes. Rinse to cool.
Return to saucepan with olive oil, butter, garlic, lemon juice, salt and pepper. Cook 4 minutes over medium-high heat.
Toss in parsley and lemon zest.
Serve warm.
Vegetarian Shepherd’s Pie


Ingredients:
potatoes, butter, onion, cheddar cheese, carrots, onion, celery, vegetarian worcestershire sauce, all-purpose flour, ketchup, vegetable broth, cheddar cheese

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.
Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using] and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.
Classic Thai Fried Rice


Ingredients:
garlic cloves, red curry paste, tofu, cooked long-grain rice, soy sauce, green onion, cilantro leaf, green onions, cucumber

Directions:
Heat the oil in a wok over medium-high heat.
Add the garlic and stir-fry for 1 minute.
Add the curry paste and stir-fry until it releases its aroma.
Add the tofu and cook another 3 minutes.
Add the rice, mix and fry for 2 minutes.
Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
Serve immediately.
Refrigerated it will keep a couple of weeks.
Phenomenal Gumbo


Ingredients:
all-purpose flour, chicken thighs, andouille sausage, celery, sweet peppers, garlic cloves, chicken broth, beer, bay leaves, fresh parsley

Directions:
make the roux by combining the heated grapeseed oil and the flour and stirring till its peanut butter brown color.
add the chopped onion, celery, peppers, and parsley and a dash of sea salt. the salt will help release the juices from the veggies to help it cook up.
Set the oven to broil. Season your chicken with salt, pepper and creole seasonings. In a oven safe pan (i use cast iron] place your seasoned chicken in the oven for about 5-6 minutes on each side to brown it up.  They should look cooked on the outside. Doesn't matter if they are cooked on the inside or not. Remove from oven and deglaze the pan with beer.
add garlic to the veggie pot. now add the rest of the beer.
after stirring a bit and letting the vegetables dance. Pour in the chicken and it's beer juices into the pot. Stir a bit. then pour in the chicken stock and bay leaves. Cut up the sausage and get that in there too.
all leftover seasonings such as cajun and leftover creole can go in now. after an hour of cooking on medium low heat, taste to see what the flavor is like and adjust as necessary. All seasonings should be adjusted to your own tastes.
After 2 more hours, the flavor profile should be reached. Any further cooking will just make it richer. Since the shrimp does cook so quickly in the hot gumbo broth, you only need to wait maybe 10 minutes until they are fully cooked. So adjust time for shrimp for the last 15 minutes of cooking. Serve with a side of rice.
Stuffed Pepper Stoup - Rachael Ray


Ingredients:
extra virgin olive oil, allspice, garlic cloves, onion, green bell peppers, bay leaf, crushed tomatoes, orzo pasta, basil leaves, parmigiano-reggiano cheese

Directions:
Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
Stir in stock and tomatoes and bring to a boil.
Add pasta and cook to al dente, 7-8 minutes.
Turn off heat and fold in the basil.
Serve in shallow bowls with grated cheese on top.
Balsamic Glazed Chicken and Bell Pepper Sandwiches


Ingredients:
olive oil, salt, red bell peppers, onions, focaccia bread, provolone cheese, black pepper

Directions:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Sprinkle 1/4 teaspoon salt over chicken.
Add chicken to pan; cook 1 minute on each side or until lightly browned.
Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy.
Remove chicken mixture from the pan; cover and keep warm.
Wipe pan clean with a paper towel.
Return pan to medium-high heat; add remaining 2 teaspoons oil.
Add bell pepper and onion; sauté 7 minutes or until tender.
Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.
Cut foccaccia loaves in half horizontally.
Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture.
Arrange cheese over pepper mixture, and sprinkle with black pepper.
Top with top halves of bread.
Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes.
Cut each sandwich into 6 wedges.
Instant-Potato Bread (Bread Machine)


Ingredients:
water, buttermilk, olive oil, honey, bread flour, gluten, salt

Directions:
Place all the ingredients in the pan according to the order in the manufacturer's instructions.
Set crust on medium and program for the Basic cycle; press Start.
The dough ball will be nicely formed and slightly sticky but stiff at the same time when tested.
It should feel a bit sticky, so take care not to add any more than an extra tablespoon of flour.
The potato flakes will soak up the extra moisture during the rises and will become smooth during the risings.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Easy Overnight Caramel Rolls


Ingredients:
butterscotch pudding mix, brown sugar, butter, pecans

Directions:
Spray a bundt pan or an angel food cake pan with nonstick cooking spray.
Place the rolls in the pan, sprinkle the whole package of butterscotch pudding mix over the rolls, sprinkle the brown sugar over the pudding mix, pour the butter over the brown sugar, and top with the pecans.
Cover and place in the refrigerator overnight, or let rise for 4-5 hours before baking.
Preheat oven to 350*. Bake the rolls for 20-25 minutes. Let cool.
Veal Scallops With Cranberry-Citrus Compote


Ingredients:
dried cranberries, boiling water, Bourbon, gingerroot, unsalted butter, green onion

Directions:
Combine dried cranberries and  boiling water in small bowl.
Let stand 10 minutes.
Add orange juice, bourbon, orange peel and ginger, stir to blend.
(Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature].
Melt butter in heavy large skillet over medium-high heat.
Season veal with salt and pepper.
Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.
Using tongs, transfer veal to plates.
Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.
Mix in green onion.
Season compote with salt and pepper.
Spoon over veal.
Jose's Torta Ahogada (Spicy Pork Sandwich)


Ingredients:
red wine vinegar, garlic clove, red wine vinegar, sugar, Italian tomatoes, garlic clove, sweet paprika, cayenne, canola oil, red onion, baguette, lime juice

Directions:
For the spicy sauce:
Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
For the sweet sauce:
Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
For the pork tenderloin:
Preheat the oven to 350 degrees F/180 degrees Celsius Place the pork in a bowl, add the paprikas and cayenne and mix well.
Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.
Cincinnati Chili Burgers


Ingredients:
green onion, chili powder, ground cinnamon, sharp cheddar cheese, tomatoes, ketchup

Directions:
In a large bowl, mix the beef, green onions, chili powder, cinnamon, and a pinch each of salt and pepper until well combined. Form the mixture into 4 patties.
Heat a large skillet over medium-high heat. Add the patties and cook, turning once, until well-browned and cooked through, about 5 minutes. Place each patty on the bottom of a hamburger bun and top with cheese.
In a small bowl, mix the tomato and ketchup. Spoon a dollop on each burger and garnish with green onions if desired.
Middle Eastern Lemonade


Ingredients:
lemons, sugar, mint, water, seltzer water

Directions:
Squeeze the juice from the lemons and sweeten to taste with the sugar., Add the orange blossom water and the mint, and stir or shake well together., Pour a little into a tall glass and fill with water or soda and ice.
Quick Breakfast Stuffin' Egg Muffins


Ingredients:
eggs, bacon bits, mozzarella cheddar blend cheese

Directions:
Preheat oven to 400°F.
Prepare stuffing mix as directed on package.
Press 1/4 cup stuffing firmly onto bottom and up sides of 8 muffin cups, forming about 1/4 inch rim around top of cup.
Crack 1 egg into each stuffing cup; sprinkle with bacon bits and cheese.
Bake 20 minutes or until yolks are set.
Let stand 5 minutes before serving.
Ham and Pickle Swirls Appetizer


Ingredients:
"deli ham"

Directions:
Take one slice of ham., Spread a tablespoon of cream cheese spread completely on each ham slice., Put one dill pickle spear in the middle., roll up each ham slice., chill for an hour or two until cold and/or ready to eat., slice cross ways into 4 pieces or swirls., lay slice down so it resembles a circle., spear with a toothpick., Repeat for 9 more slices., Serve slightly chilled.
Tuna Ceviche
Category: uncategorized
By France C

Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch.  I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.

Ingredients:
1 pound sushi-grade tuna, diced
½ cup diced avocado
½ cup diced mango
¼ cup minced red onion
¼ cup minced cilantro
1 tablespoon minced jalapeno pepper
⅓ cup fresh lime juice
1 tablespoon vegetable oil
salt and freshly ground black pepper to taste

Directions:
Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 152.1
Fat: 5.9 g
Saturated fat: 1 g
Carbohydrates: 6.9 g
Sugars: 3.6 g
Dietary fiber: 1.9 g
Protein: 18.4 g
Cholesterol: 34 mg
Sodium: 31.2 mg
Macaroons


Ingredients:
sugar, flaked coconut, shortening

Directions:
Spray a large cookie sheet with non stick cooking spray. Set aside.
In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl].
Gradually add the sugar, 1 tbsp at a time, beating until stiff peaks for (tips stand straight]. Fold in the coconut.
Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a 325 degree oven about 20 minutes or until edges are light brown. Transfer to a wire rack and let cool.
In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until smooth.
Fill a sandwich bag with the chocolate and snip the corner off to form a small hole. Pipe chocolate through the hole over the macaroons. Let stand until chocolate is set. Store cookies in an airtight container.
Corn Okra and Tomatoes


Ingredients:
onion, green bell pepper, garlic cloves, butter, plum tomatoes, fresh corn, fresh okra, salt, pepper

Directions:
Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender.
Add the tomatoes; bring to boil, then reduce the heat and simmer uncovered 15 minutes.
Add remaining ingredients and bring to boil again.
Reduce heat and simmer 9 minutes or until the corn is tender.
Easy Asparagus Frittata
Category: breakfast-and-brunch
By Marianne

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Ingredients:
1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8  eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley  (Optional)

Directions:
Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes. Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes. Invert frittata onto a plate and garnish with parsley.

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

Calories: 241.7
Fat: 17.6 g
Saturated fat: 6.6 g
Carbohydrates: 4.6 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 17.1 g
Cholesterol: 343.7 mg
Sodium: 341.9 mg
Oat and Blueberry Muffins
Category: bread
By Melissa Shafer

Quick and easy for on-the-go breakfasts. Low-fat, protein, whole grains, and fiber packed in a muffin!

Ingredients:
1 cup unbleached flour
1 cup instant whole-grain hot cereal (such as Coach's Oats®)
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup sugar
½ cup applesauce
½ cup non-fat vanilla-flavored Greek-style yogurt
1  egg
1 teaspoon vanilla extract
2 cups fresh blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners. Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 muffins

Calories: 149.9
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 31.9 g
Sugars: 17.5 g
Dietary fiber: 1.8 g
Protein: 3.5 g
Cholesterol: 16 mg
Sodium: 95 mg
Easy Pickled Mushrooms


Ingredients:
mushrooms, garlic cloves, white vinegar, water, sugar, salt, bay leaves, peppercorns, vinegar

Directions:
Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms.
Add 1/2 cup of vinegar to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set aside.
Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, and bring it to a boil. Once the sugar and salt has dissolved, add 6 tbsp vinegar to the ingredients, then remove from heat and set aside.
Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill the jars with cooked mushrooms.
Pour marinade over the mushrooms. Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to several weeks.
Iced Coffee


Ingredients:
vanilla ice cream, sugar, nutmeg, milk, vanilla extract, brewed coffee

Directions:
Mix all ingredients together in a punch bowl., Top each cup with a dollop of whipped topping.
Reser's Macaroni Salad (Copycat)


Ingredients:
elbow macaroni, sweet pickle, celery heart, red bell pepper, onions, mayonnaise, confectioners' sugar, prepared yellow mustard, mustard powder, iodized salt, onion powder, white pepper, sweet pickle juice, distilled white vinegar

Directions:
RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to cover and saturate completely.
PREP remaining vegetables to specifications.
COOK large elbow macaroni according to package directions in moderately salted water, less 2 minutes until al dente (firm to the bite]; DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.
INTO a large bowl with an (accompanying cover or lid], add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar]. Note: drain excess water from onions before adding].
WHISK mixture well then gently fold in vegetables until just blended.
GENTLY fold in drained macaroni until well-blended.
COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
FOLD mixture gently until creamy, without over-mixing.
COVER and refrigerate for at least 2 hours.
SERVE and enjoy.
Chicken Fajita Marinade
Category: side-dish
By Olivia

This is a great chicken fajita marinade!

Ingredients:
¼ cup beer
⅓ cup fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chopped cilantro
½ teaspoon ground cumin
salt to taste

Directions:
To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well. To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 /4 cup

Calories: 40.9
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 4.7 g
Sugars: 2.7 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 29.8 mg
Penne Al Funghi Porcini (Pierce Brosnan's Fave)


Ingredients:
extra virgin olive oil, porcini mushrooms, garlic cloves, fresh Italian parsley, white wine, tomatoes, dry penne pasta, parmigiano-reggiano cheese

Directions:
Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now] and cook for 5 to 7 minutes.
Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
Serve piping hot. Pass extra cheese for sprinkling. Enjoy!