xiaoxl/recipe_data huggingface dataset:
Spiced Venison Roast


Ingredients:
bacon fat, cinnamon, ginger, sugar, bay leaves, salt, vinegar, tomato juice, onions, pepper

Directions:
Brown roast, in bacon fat, on all sides, in roasting pan., Mix remaining ingredients together. Pour over roast., Cook 3 hours in a 350 degree Fahrenheit oven for 3 to 4 hours.
Egyptian Koshari


Ingredients:
yellow onion, salt, ground cumin, black pepper, black lentils, brown lentils, water, calrose rice, water, diced tomato, water, olive oil, white vinegar, garlic, ground cumin, salt, black pepper, macaroni

Directions:
For Lentils and Rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
Stir in salt, cumin and pepper and cook 1 minute.
Add lentils and 2-1/2 cups water.
Raise heat to high; bring to boil. Reduce heat to medium-high. Boil until lentils are three quarters cooked, about 15 minutes.
Add rice and remaining 3 cups water and bring to boil.
Reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.].
Remove from heat and let stand 5 minutes.
Uncover; fluff with fork. (Makes about 9 cups.].
Meanwhile, for Tomato Sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepperand bring to boil over high heat.
Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (Makes about 3 cups.].
Meanwhile, heat large pot of salted water over high and add macaroni. Cook until al dente as per package instructions. Drain.
To assemble, place portion of rice and lentils on plate.
Top with portion of macaroni, then portion of tomato sauce.
Garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount of sauce and onions.].
Chicken Liver Vol-Au-Vents


Ingredients:
butter, chicken liver, onion, fresh mushrooms, flour, chicken broth, parmesan cheese

Directions:
Bake the pastry according to package directions.
Meanwhile, melt the butter in a skillet. Add the chicken livers and saute gently for 3 to 4 minutes, until lightly browned. Remove from the skillet.
Add the onion to the skillet and saute until softened.
Add the mushrooms and saute for 1 to 2 minutes.
Stir in the flour, then the broth. Simmer, stirring, for about 5 minutes. Remove from the heat and stir in the chicken livers.
Remove the "lids" from the pastry shells and spoon the filling into the shells.
Sprinkle with the cheese.
Replace the lids and serve.
Spicy Corn Casserole


Ingredients:
whole kernel corn, diced green chilies, butter, margarine, cream cheese, milk

Directions:
In medium saucepan over low heat, melt butter, cream cheese and milk until smooth and creamy.
Stir corn and green chilies into cream cheese mixture.
Pour mixture into 2 quart casserole dish.
Bake in 350 degree oven for 30 minutes.
Sesame Coleslaw


Ingredients:
Splenda sugar substitute, rice vinegar, fresh cilantro, salt, napa cabbage, red bell pepper, green onions, sesame seeds

Directions:
Stir together first 5 ingredients in a large bowl., Add cabbage, bell pepper, and onions, tossing to coat., Garnish with sesame seeds, if desired.
Chef John's Black Lentil Soup
Category: soups-stews-and-chili
By Chef John

There's absolutely nothing wrong with green lentil soup, but once you start making it with black ‘beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.

Ingredients:
2 teaspoons vegetable oil
4 ounces bacon, chopped
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
salt and ground black pepper to taste
½ teaspoon ground cumin
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
1 ¼ cups black beluga lentils
5 cups chicken broth, or as needed
1  bay leaf
¼ cup chopped fresh flat-leaf parsley, divided
1 teaspoon extra-virgin olive oil, or as needed

Directions:
Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper. Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour. Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 329.2
Fat: 8.2 g
Saturated fat: 1.9 g
Carbohydrates: 44.3 g
Sugars: 5 g
Dietary fiber: 20.5 g
Protein: 20 g
Cholesterol: 10.2 mg
Sodium: 267.6 mg
Healthy Chunky Monkey Ice Cream
Category: desserts
By Living the Healthier Life

A healthy banana-based ice cream that is sure to please.

Ingredients:
2  bananas, chopped
1 tablespoon 1% milk
1 tablespoon chunky peanut butter
½ ounce dark chocolate (such as Ghiradelli®), chopped

Directions:
Place chopped bananas in freezer until frozen, 8 hours to overnight. Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.

Prep time: 5 mins
Total time: 8 hrs 5 mins
Yields: 2 servings

Calories: 189.4
Fat: 6.4 g
Saturated fat: 1.9 g
Carbohydrates: 33.8 g
Sugars: 15.5 g
Dietary fiber: 3.8 g
Protein: 3.9 g
Cholesterol: 0.4 mg
Sodium: 45.9 mg
Crock Pot Chile Verde Stew (Caldillo)


Ingredients:
beef stew meat, diced tomatoes, beef bouillon powder, lemon juice, garlic cloves, sugar, ground cumin, ground cloves, onion, green chilies, potatoes, water, cilantro, salt

Directions:
Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
I prefer to use Yukon Gold potatoes, washed and skin left on.
Stir to thoroughly combine the ingredients.
Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
Continue cooking an additional 30 minutes to 1 hour.
Serve hot with tortillas of your choice.
This is wonderful warmed over the next day.
Smoked Brisket


Ingredients:
beef brisket, dark brown sugar, Mexican chili powder, salt, paprika, dried thyme, Mexican oregano, cumin, cider vinegar, beer, salt

Directions:
Mix/blend all rub ingredients in small food processor or spice grinder.  Reserve about 1/2 cup of the rub.
Trim brisket of any discolored fat, hard fat, or fat between flat and flap.  Leave most of the fat cap on one side.
Apply 1-1/2 cups of the rub liberally to both sides of brisket. Wrap with plastic wrap or cover on sheet pan. Place in refrigerator at least 8 hours or overnight.
Combine all steam pan ingredients. Whisk to combine. Reserve 2 cups of sauce. Combine this with reserved rub. Whisk. Use this as the mop sauce.
Add hardwood chips to smoker box.  Fill steam pan with Preheat smoker to about 200 deg farenheit. Place brisket in smoker, fat side up, when smoke is good and thick. Mop every 30 to 45 minutes or as needed.
Maintain smoker box and steam pan. If you need more liquid that recipe makes, use apple juice and beer.
When brisket reaches internal temp of about 145-150 degrees (about 4-5 hours], wrap in double thickness of tin foil. (At this point, smoke and flavored steam are not needed, but don't let steam pan go dry]. Put brisket back in smoker or in an oven. Maintain cooking temp between 200 and 225 degrees until internal temp reaches 190-195 degrees.
Allow brisket to rest in foil pouch on cutting board for 15-20 minutes. The meat will stay warm. Be careful when unwrapping brisket as there will be a large amount of liquid in the foil pouch. This can be discarded or poured over sliced meat.
Whole-Wheat Oatmeal Pancakes (Gourmet Magazine)


Ingredients:
quick-cooking oats, buttermilk, buttermilk, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, egg, unsalted butter, brown sugar

Directions:
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.].
Aunt Kathy's Tortilla Soup
Category: soups-stews-and-chili
By Melissa S.

This is now a favorite in my husband's family in Canada after my aunt sent it with me when I moved up from California. We make this with whatever broth is abundant. Garnish with Mexican cheese blend, sour cream, salsa, and sliced avocado. This soup is an especially tasty way to use up the turkey after holidays! It freezes well, too!

Ingredients:
1 whole whole cooked chicken, de-boned and meat cubed
4 cups chicken broth
2 cups beef broth
1 (14.5 ounce) can stewed tomatoes, chopped
1  onion, chopped
1 (4 ounce) can chopped green chilies
3 tablespoons vegetable oil
1 tablespoon ground cumin
1 clove garlic, chopped
1 pinch chili powder, or to taste
1 (6 inch) corn tortillas, torn, or more to taste

Directions:
Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

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

Calories: 368.1
Fat: 16.6 g
Saturated fat: 3.9 g
Carbohydrates: 9 g
Sugars: 4 g
Dietary fiber: 1.5 g
Protein: 44 g
Cholesterol: 130.3 mg
Sodium: 1082.3 mg
Asparagus Salsa


Ingredients:
asparagus, tomatoes, onion, garlic, fresh cilantro, tomato juice, salt, cider vinegar

Directions:
Combine all ingredients., Cover and chill thoroughly, about 3 hours., Store in an airtight container in refrigerator.
Grandma's Cucumber and Onion Salad
Category: salad
By KBOVER

Both of my grandmothers made this salad every summer when their gardens produced baskets of cucumbers. It's a cool, fresh side dish for any meal. One of my grandmas omitted the green pepper and the celery seed. She also put ice in it to chill it quickly and cut the vinegar taste.

Ingredients:
7 cups sliced cucumbers
salt as needed
1 cup sliced onions
1 cup sliced green bell pepper  (Optional)
2 cups white sugar
1 cup white vinegar
1 tablespoon celery seed  (Optional)
2 teaspoons salt, or to taste

Directions:
Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers. Mix cucumbers, onions, and green bell pepper together in a bowl. Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

Prep time: 15 mins
Total time: 30 mins
Yields: 14 servings

Calories: 130.1
Fat: 0.2 g
Carbohydrates: 32.9 g
Sugars: 30.5 g
Dietary fiber: 0.7 g
Protein: 0.8 g
Sodium: 335.1 mg
Onion Jam


Ingredients:
olive oil, brown sugar, dried thyme

Directions:
Put oil in bottom of cold, large saucepan and set on moderate heat.
Add onions and cook until they begin to soften, 30 - 40 minutes.
Add sugar and stir until dissolved.
Simmer on low heat, uncovered for 20 minutes, stirring occasionally.
Add vinegar and thyme, salt and pepper and cook until onion is caramelised completely and has thickened, approximately 45 minutes.
Cool and store in sterilised jars.
Will keep for several weeks.
Southern Crock Pot Meatloaf


Ingredients:
egg, ketchup, green pepper, potatoes, ketchup, yellow mustard

Directions:
Sliced the potatoes about 1/4 inch thick. Diced the onion and finely dice the green pepper salt and pepper to taste.
Mix well in a large bowl the meat, diced onions, finely diced green pepper, breadcrumbs, egg and ketchup together by hand. Squish real well form into a loaf.
spray the bottom of the crock pot with non-stick spray.
place sliced potatoes on the bottom of the crock pot. This will help stop the sticking of the loaf and keep it from swimming in all the juices.
Place the loaf in the crock pot on top of the potatoes being sure not to let the loaf touch the sides of the crock pot.
mix the ketchup, brown sugar and yellow mustard in a small bowl. This is the topping.
pour over the entire loaf.
turn crock pot on low for 7-9 hours.
Granola Bars


Ingredients:
oatmeal, sunflower seeds, wheat germ, honey, dark brown sugar, vanilla extract, salt

Directions:
Oil 9x9-inch baking dish and set aside. Preheat oven to 350 degrees F.
Spread oats, sunflower seeds, almonds, and wheat germ on cookie sheet. Place in oven and toast 15 minutes, stirring occasionally.
In the meantime, combine honey, brown sugar, oil, extract and salt in medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove from oven and reduce the heat to 300. Immediately add the oat mixture to the liquid mixture, add the dried fruit and stir to combine. Turn mixture out into the baking dish and press down (I use a bacon press with parchment paper to get it firmly pressed]. Place in oven to bake 25 minutes. Remove from oven and all to cool completely. Cut into squares and store in airtight container for up to one week.
Carne Di Maiale Marsala (Pork Marsala)


Ingredients:
marsala wine, butter, mushroom, boneless skinless chicken breast, pork, chicken, chicken broth

Directions:
Heat the butter in a skillet over medium and sauté the mushrooms until tender and nicely coloured.  Set aside.
Dredge the veal in the seasoned flour, shaking off the excess.
Heat oil sufficient to sauté the chicken or pork in the skillet.  Add the chicken or pork and sauté for 1 minute per side. Remove to a platter. Cover with foil to keep warm.
Add Marsala to the pan. Deglaze, then add chicken stock to the pan and let reduce and thicken.  If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (use 1 tablespoon each], stirring until it thickens.
When the sauce has begun to thicken, add the mushrooms and stir to mix inches.
Arrange the chicken or pork on a serving platter and pour the sauce and mushrooms over.  Serve immediately.
Vegetable Pita Pizzas


Ingredients:
"mozzarella cheese"

Directions:
Preheat oven to 400°F Place pita bread rounds on a baking sheet. Bake for 5 minutes.
Meanwhile, coat an unheated small skillet with nonstick cooking spray. Preheat over medium heat. Add the vegetables; cook and stir until crisp-tender.
Spread pizza sauce on pita bread rounds; sprinkle with cooked vegetables and cheese. Bake for 8 to 10 minutes more or until light brown. Serve warm.
Italian Butternut Squash and White Bean Soup With Greens


Ingredients:
olive oil, onion, garlic cloves, vegetable broth, cannellini beans, fresh ground pepper, salt, spinach

Directions:
In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.
The Snow Princess' Coconut Snowballs


Ingredients:
"ice cream"

Directions:
Preheat the oven to 350 degrees.
Spread the coconut over a baking sheet and bake until lightly toasted but not dark brown (5-8 minutes]. Be sure to watch carefully!
Transfer the coconut to a bowl and let cool.
Just before serving, place the coconut in a pie pan. Use an ice cream scoop to form 2-inch balls of ice cream. Shake the pan to coat the balls with toasted coconut and use as a garnish for Recipe#433385 or other desserts.
Shrimp Spread I
Category: appetizers-and-snacks
By Christine Sandwith

This easy, layered shrimp spread is my mom's favorite munchie. Serve it with your favorite crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
3 (4 ounce) cans shrimp
1 cup cocktail sauce
2 cups shredded mozzarella cheese
1  green bell pepper, chopped
3  green onions, chopped
1  medium tomato - peeled, seeded and chopped

Directions:
Mix cream cheese, sour cream and mayonnaise together. Spread the mixture onto the bottom of a 12-inch round pizza pan.  Sprinkle the shrimp on top of the cream cheese mixture, and then evenly pour the seafood cocktail sauce over the shrimp.  Sprinkle cheese, chopped pepper, green onions and tomatoes to finish. Refrigerate until you are ready to serve.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 468.9
Fat: 34.2 g
Saturated fat: 16.9 g
Carbohydrates: 15 g
Sugars: 8.2 g
Dietary fiber: 1.5 g
Protein: 25.9 g
Cholesterol: 179.4 mg
Sodium: 1070.9 mg
Big Berry Smoothie


Ingredients:
plain yogurt, soymilk, blueberries, raspberries, banana

Directions:
"Add all the ingredients to a blender and pulse until smooth."
Healthy Macaroni & Cheese


Ingredients:
elbow macaroni, fat free cheese, olive oil, onion, skim milk, dried parsley

Directions:
Boil macaroni for about 11 minutes. Drain water, add olive oil & cheese, stir to melt cheese.
Add onions, milk, & parsley, stir again. Easy!
Optional additional thickener: ½ cup undiluted Campbell’s 98% fat free Cream of Chicken soup………………………………………………… 70 cal, 10 g carbs, 2 g protein, 10 mg. cholesterol, Total fat 2.5 g (Sat. fst 1 g, Trans fat o g].
Mama Amanda's Black-Eyed Peas


Ingredients:
black-eyed peas, bacon, onion, garlic cloves, chicken broth, salt, pepper, garlic powder

Directions:
Take your bacon in a cast iron skillet and fry until crispy., You will have bits of crunchy goodness in bottom of pan., Take diced onion and cook in drippings until translucent., Add garlic and stir for just a moment or two., Pour in broth and de-glaze pan by scraping up all of the bacon yummies., Pour in Peas and stir together., Season with salt and pepper to taste and add garlic powder., Cover and let cook for about 2 hours.
Sonoran Hot Dog


Ingredients:
bacon, mustard, tomatoes, salsa verde, mayonnaise

Directions:
Wrap the bacon around the hot dog and fry on medium high until crispy.
Cut the bolillo to create a pocket in the center of the bun, do not slice through the ends. This will help keep the toppings from escaping.
Spread the mustard inside the bun.
Spoon the refried beans and guacamole into the bun.
Sprinkle cheese over the guacamole.
Top with the bacon-wrapped dog.
Sprinkle with tomato and onion.
Top with the salsa verde and the mayo.  For more authenticity, use a squeeze bottle for the mayo, applying at an angle over the other toppings.
Very Chocolate Ice Cream
Category: desserts
By Wendy 

This is a very rich, custard style ice cream with NO raw eggs!

Ingredients:
¾ cup sugar
1 cup milk
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder
3  egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Directions:
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly.  Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally. When chocolate mixture has completely cooled, stir in the cream, and vanilla.  Pour into an ice cream maker, and freeze according to manufacturer's directions.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 8 (1/2 cup) servings

Calories: 352.5
Fat: 26.7 g
Saturated fat: 16 g
Carbohydrates: 26.9 g
Sugars: 23.9 g
Dietary fiber: 0.9 g
Protein: 4 g
Cholesterol: 160.8 mg
Sodium: 111.1 mg
Green Curry Chicken


Ingredients:
chicken breasts, light coconut milk, chicken broth, brown sugar, fish sauce, green curry paste, dried basil, cooked jasmine rice

Directions:
Pour the coconut milk into a saute pan, add the curry and simmer a minute or two.
Add the chicken simmer another few minutes.
Add the everything else except the peas and the jasmine rice and simmer for about 10 minutes.
Try it and if you want it a little hotter add some more curry.
Add the peas and simmer until the peas are tender.
Serve over rice.
Lemon Tickle


Ingredients:
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Directions:
Fill white wine glass with ice., Pour in one shot of Limoncello - more if you're bold!, Fill the rest of the way with Champagne or Sparkling Wine.
Winter Vegetable Soup With Coconut Milk & Pear


Ingredients:
unsalted butter, onions, carrot, parsnip, turnip, celery root, celery, savoy cabbage, fresh ginger, fresh thyme leave, garlic clove, kosher salt, fresh ground black pepper, coconut milk, low sodium chicken broth, bosc pears

Directions:
Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.