xiaoxl/recipe_data huggingface dataset:
Shrimp With Cannellini Bean Salad


Ingredients:
large shrimp, olive oil, garlic cloves, salt, onion, flat leaf parsley, dried sage, wine vinegar, black pepper, cannellini beans

Directions:
Light the grill or heat the broiler. Thread the shrimp onto four skewers.
In a shallow glass dish, combine ¼ cup of the oil with the garlic and ¼ teaspoon of the salt.
Add the skewers and turn to coat the shrimp. Set aside.
In a medium bowl, combine the onion with remaining oil and salt, parsley, sage, vinegar and pepper. Gently stir in the beans.
Grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp with the bean salad.
Farro with Wild Mushrooms
Category: everyday-cooking
By Chef John

We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.

Ingredients:
½ ounce dried porcini mushrooms
2 tablespoons olive oil
10  brown mushroom caps, diced
salt to taste
½  onion, diced small
2 cloves garlic, minced
1 cup pearled farro, rinsed, or more to taste
3 cups chicken stock, divided
2 tablespoons creme fraiche
2 tablespoons chopped fresh flat-leaf parsley
freshly ground black pepper to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Directions:
Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms. Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes. Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes. Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more. Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 193.5
Fat: 8.2 g
Saturated fat: 2.2 g
Carbohydrates: 27.8 g
Sugars: 1.8 g
Dietary fiber: 1.1 g
Protein: 6.5 g
Cholesterol: 8.6 mg
Sodium: 400.9 mg
Vegetable Broth


Ingredients:
celery, carrots, onion, cabbage

Directions:
Place vegetables in a large stock pot.
Cover them with water plus two inches above the vegetables.
Bring to boil and simmer for an hour to an hour and a half.
Strain.
Use broth for soup, casseroles or stir fry.
You may use any combination of vegetable you have up to eight cups,  this is what I had in my fridge to use,  but I have omitted the cabbage and added extra onion when I don't have cabbage
This can be frozen.
South Beach Diet Tiramisu


Ingredients:
cream of tartar, salt, vanilla extract, Splenda granular, Splenda granular, whole wheat pastry flour, part-skim ricotta cheese

Directions:
Heat the oven to 350°F
Lightly coat an 8x8 baking pan with cooking spray.
In a large bowl, with an electric mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form, about 5 minutes. Add 1/2 tsp of the vanilla and beat to combine. Add 1/3 cup of the sugar substitute and beat until stiff peaks form. Sift 2 TB of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all the flour is incorporated.
Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely.
In a small bowl, combine ricotta, whipped topping, remaining 2 tsp sugar substitute, and remaining 1/4 tsp vanilla. Cut cake in half vertically down the middle to make two 4x8 pieces. Place the halves on a flat work surface. Drizzle 2 TB of the espresso onto each half.
Spread half of the ricotta mixture onto one of the cake halves and dust with half of the cocoa powder. Top with remaining cake half; spread the top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices. Eat & Enjoy!
HOT to Trot Chili


Ingredients:
pinto beans, black beans, ground beef, Worcestershire sauce, chili powder, onion, diced tomato, chocolate, honey, garlic

Directions:
Cut the meat cubes in half.
Saute in Organic coconut oil not much.
cut up about 4 long green onions very small.
Add to meat when 1/2 way cooked.
Drain.
Add the 2 cans of Diced tomatoes.
START with about 1 tablespoon of chili powder added in.
Add approximately 4 shakes of Peppercorns.
add about 1/4 tsp Garlic powder.
let cook abut 10 minutes.
LOW.
Add in the Chocolate.
let that melt in.
Add in about 5 or 6 shakes of the Worcestershire sauce.
Cook about another 10 minutes.
NOW important taste it.
Does it have enough Chili powder because it is so important that you really taste that.
Now it should be a bit tangy but so rich from the chocolate square which adds a DEPTH to the sauce.
Now add just a touch of organic honey or you can use organic Cane sugar or even Organic Stevia.
You need a nice balance between the HOT spicy tangy and the touch of sweetness.
Simmer at the lowest simmer your stove will go for about an hour.
Now add the beans. (Drain them first].
Cook another half hour.
SB fabulous.
Taste all the time during the last half hour to make sure you have the right balance.
I always seen to add more chili powder and more Worcestershire.
But always slowly and only a little bit at a time until just right.
NOW plate that sucker.
Put some organic sour cream and chives and grated Mexican or cheddar on top if you like.
Serve with a nice RICH Grain bread I like to cut up a very rustic bread spread it with olive oil and parmesan and stick it in the broiler a few minutes.
Vanilla Ice Cream With Salted Caramel Swirl


Ingredients:
heavy cream, evaporated milk, salt, sweetened condensed milk, vanilla extract, butter, brown sugar, light corn syrup, evaporated milk, salt, vanilla extract

Directions:
Vanilla Ice Cream with Salted Caramel Swirl:
In a mixing bowl, combine heavy cream, evaporated milk and salt.  With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens.  Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high.  Beat on high speed until stiff peaks form.  Add vanilla extract.  Beat until it is well blended, maintaining stiff peaks.  Spread one-third of the ice cream onto the bottom of a freezer-safe container.  Spread half of the salted caramel swirl over ice cream.  Spread one-third of the ice cream over the salted caramel swirl.  Spread half of the salted caramel swirl over ice cream.  Spread remaining one-third ice cream over the salted caramel swirl.  With a knife, gently swirl the ice cream with the salted caramel swirl back and forth about two times.  Cover tightly.  Freeze until firm and completely solid, about 8-10 hours.
Salted Caramel Swirl:
In a saucepan over medium heat, melt and stir the butter, brown sugar, light corn syrup, evaporated milk and salt.  Bring to a boil.  Cook/boil for 30 seconds, stirring constantly.  Remove from heat.  Stir in vanilla extract.  Cool completely.
Seitan and Mushroom Stroganoff (Vegan)


Ingredients:
cornstarch, soy sauce, vegetable broth, water, garlic granules, tahini, canola oil, olive oil, green onion, garlic cloves, portabella mushrooms, seitan, ground black pepper, vegan sour cream

Directions:
Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.
Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.
Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.
Season the stroganoff with ground pepper. Serve at once over egg-free noodles.
Sweet and Spicy Texas Pecans


Ingredients:
pecans, pecan halves, butter, margarine, sugar, cayenne pepper

Directions:
Mix the pecans and melted butter in a foil-lined jellyroll pan.
Put in a 350 degree oven and bake for 5 minutes.
Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once.
Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.
Chocolate Beet Muffins
Category: bread
By carmel

For beet lovers and beet haters, this muffin recipe both hides and highlights the beet flavor. They freeze well but good luck having any left over for the freezer! They are simply delicious! Makes 12 large muffins.

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
⅔ cup white sugar
6 tablespoons butter, softened
¾ teaspoon lemon zest
2  eggs, at room temperature
1  ripe banana, mashed
1 cup finely chopped cooked beets
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mix flour, baking powder, and salt together in a bowl. Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 243.9
Fat: 11 g
Saturated fat: 6.4 g
Carbohydrates: 35.5 g
Sugars: 20.9 g
Dietary fiber: 1.8 g
Protein: 3.6 g
Cholesterol: 46.3 mg
Sodium: 243.9 mg
Smoked Gouda Corn Chowder


Ingredients:
butter, flour, garlic cloves, yellow onion, celery ribs, fresh thyme, bay leaves, frozen corn, gouda cheese, baby red potatoes

Directions:
Season corn with salt and roast corn in oven on sheet pan until slightly golden brown edges.
In large soup pot, using medium heat, sauté onion and celery in butter until onions become tender and translucent.
Add garlic and thyme.
Add flour to make a thick paste (in pot roux].
Cook roux for 1-2 minutes.
Reduce heat.  Add milk, and whisk together thoroughly to prevent lumps.
Add bay leaves and roasted corn.
Add cubed potatoes and bring to a simmer.
Add shredded Gouda to finish the soup.  Note the cheese will help to thicken the chowder—add ½ lb., then more to thicken to your preference.
Add salt and pepper to taste.
Peanut Butter Chocolate Chip Brownies


Ingredients:
sweet unsalted butter, peanut butter, brown sugar, eggs, all-purpose flour, salt, vanilla extract, baking powder

Directions:
Preheat oven to 350 degrees F.
Generously grease& flour an 8" square baking pan.
Cream butter using an electric mixer.
Add peanut butter and beat until blended, scraping down the sides of the bowl with a spatula as needed.
Beat in brown sugar.
Beat in 1 egg at a time, then add the vanilla.
In another bowl, sift together the flour, salt, and baking powder.
Add the flour mixture to the peanut butter mixture and beat until blended.
Using a wooden spoon,stir in the chocolate chips.
Spread evenly into the prepared pan and bake about 37-55 minutes, or until top is lightly browned all over and no longer shiny, and a toothpick poked in the center comes out with just a few moist crumbs stuck to it (as opposed to wet and goopy batter]; check early - the earlier you pull them out of the oven, the more moist they will be.
Let cool before cutting; they should be like moist, fudgey brownies in texture and they will firm up when they are fully cooled.
Aji Criollo - Green Aji Salsa


Ingredients:
cilantro, green onions, lime, vinegar, green chili pepper, olive oil, salt

Directions:
Wash the cilantro and dry thoroughly. Separate the leaves from the stems, and place the leaves in a food processor or blender, discarding stems. Chop the green onions and add them to the food processor with the cilantro. Process the mixture in short pulses, until everything is coarsely chopped.
Mince the chile pepper, removing any stems or seeds. Add minced chile pepper by the teaspoon to the cilantro and onions, pulsing the mixture after each addition, until desired spiciness is obtained.
Whisk together the vinegar and the juice from 1/2 of the lime. Whisk in the olive oil. Stir the chopped cilantro, green onions and chile pepper mixture into the oil and lime juice. Taste for seasoning and add salt to taste, or more lime juice if desired.
4.Store salsa in an airtight container in the refrigerator until ready to serve (salsa should keep for up to a week in the fridge].
Oatmeal Cookies


Ingredients:
margarine, oats, sugar, self rising flour, vanilla

Directions:
Combine the margarine, oats and sugar, flour and vanilla in a bowl and mix well., Drop by spoonfulls onto an ungreased cookie sheet., Bake at 350.
Tortellini Veggie Fest


Ingredients:
olive oil, green onions, garlic cloves, carrots, button mushrooms, white wine, grape tomatoes, cannellini beans, pecorino romano cheese

Directions:
Cook tortellini according to package directions.
Heat oil in a large saucepan over medium heat. Add green onions and garlic; saute 2 minutes.
Add carrots and mushrooms and cook 3 minutes more.
Stir in spinach and wine and cook 2-3 minutes or until spinach wilts.
Stir in tomatoes, beans, and Italian seasoning. Cook 3-4 minutes or until heated through.
Fold in tortellini and serve with grated cheese on top.
Shannon's Smoky Macaroni and Cheese
Category: main-dish
By S.Michael

This recipe is the best Mac & Cheese you'll ever have.  It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.

Ingredients:
1 (16 ounce) package elbow macaroni
6 tablespoons butter
½ cup all-purpose flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Swiss cheese
1 cup grated Parmesan cheese
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon ground cayenne pepper
olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish. Stir 1/2 cup Parmesan cheese,  bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 651.3
Fat: 35.1 g
Saturated fat: 20.5 g
Carbohydrates: 50.7 g
Sugars: 8.9 g
Dietary fiber: 1.9 g
Protein: 32.4 g
Cholesterol: 106.5 mg
Sodium: 712.1 mg
Berry Whizz


Ingredients:
strawberries, fresh blueberries, frozen blueberries, fresh raspberries, frozen raspberries, kiwi fruit, caster sugar, mint leaf

Directions:
Place the strawberries, blueberries,  raspberries and kiwi fruit in a blender with 1 cup of the orange juice, and blend for about 45 seconds, or until smooth.
Using a large spoon, push the berry mixture through a sieve, discarding the solids. (see notes below].
Crush the ice in the blender (use the ice crusher button on the blender if it has one]; add the sieved berry purée, the remaining orange juice and the sugar; blend to combine, then taste for sweetness and add more sugar.  If you want your drink slightly thicker, use slightly less orange juice.
Pour into 6 glasses and top each with a sprig of mint, or pour into a serving jug, and serve immediately.
Notes: The original recipe suggests using 12 or more ice cubes if using fresh berries; and that if you are  using frozen berries that you may prefer not to use ice cubes at all.  My blender does not have an ice crushing facility, and I actually chose to use frozen berries partly because I didn't want to cause unnecessary strain on the blender!  Secondly, I was making this just for myself, so the quantity I made was going to last for several days: after the ice had melted, the juice would probably have been too watery for my taste.  And thirdly, the weather was just not hot enough for me to fancy SUCH a cold drink.  Note on step two: I wasn't very happy about completely discarding the solids, so I have put them in the freezer while I think of where I can use them!
No-Knead Cinnamon Rolls
Category: bread
By Stephanie Knewasser

These are gobbled up as soon as family sees them. I'll never try another cinnamon roll recipe, because I think these are the best. Note: These are wonderful fresh, but they don't freeze well.

Ingredients:
½ cup milk
½ cup water
2 tablespoons butter
¾ teaspoon salt
3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
¼ cup white sugar
1  egg
3 tablespoons softened butter
¾ teaspoon ground cinnamon
⅓ cup white sugar
⅓ cup raisins  (Optional)
⅓ cup chopped walnuts  (Optional)
1 cup confectioners' sugar
1 ½ tablespoons melted butter
¼ teaspoon vanilla extract
1 ½ tablespoons milk

Directions:
In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start. Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter. Combine the cinnamon and 1/3 cup sugar. Sprinkle over the rectangle. Generously sprinkle the raisins and/or chopped nuts over the top. Roll the dough up into a log starting at the long side. Cut into 12 slices. Place the rolls cut side down into a 9x13-inch greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30 minutes. Preheat an oven to 375 degrees F (190 degrees C). Combine the confectioners' sugar, 1.5 tablespoons melted butter, vanilla extract, and 1.5 tablespoons milk into a thick frosting; set aside. Bake rolls in preheated oven until golden, 20 to 25 minutes. Remove and allow to cool 10 minutes. Spread frosting over baked rolls and enjoy.

Prep time: 20 mins
Cook time: 25 mins
Total time: 3 hrs 30 mins
Yields: 1 dozen rolls

Calories: 295.2
Fat: 9.4 g
Saturated fat: 4.5 g
Carbohydrates: 48.6 g
Sugars: 23 g
Dietary fiber: 1.5 g
Protein: 5.1 g
Cholesterol: 33 mg
Sodium: 202.4 mg
Black Bean and Butternut Squash Soup


Ingredients:
coconut oil, extra virgin olive oil, onion, garlic cloves, ground cumin, cayenne pepper, black beans, salt, avocado, fresh cilantro

Directions:
In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes.  Add the garlic, squash and broth.  Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
Stir in the spices and beans and let cook another 10 minutes.  Taste for salt.  At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
To serve:  Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.
Vidalia Onion Cornbread


Ingredients:
butter, other sweet onion, egg, sour cream, sharp cheddar cheese, salt, dried dill weed

Directions:
Preheat oven to 450 degrees F. Spray a 8-inch bakinf pan with vegetable oil cooking spray. (I used a muffin pan.].
In a medium saucepan, melt the butter and saute the onions until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, milk, egg, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the 1/2 cup remaining cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
Simple Savory Mushroom Canapes


Ingredients:
mushrooms, onion, butter, flour, fresh chives, butter, cream cheese

Directions:
Slice your bread . Remove crust. Cut into squares or use cookie cutters to get fun shapes. Spray your skillet with non stick spray (or lightly coat with butter] Toast your breads on ONE side over low -med low heat till buttoms and golden brown.
Cut your mushrooms up relatively small. Mince your onion. Saute in garlic till soft. Add a bit of garlic salt. Blend in your flour and cream. Mix well. Cook several minutes more.
Now pile your mushrooms up in the center of your toasts. Serve right away. Garnish with fresh chopped chives, parsley or watercress sprigs if you like.
My Grandmother always spread a tiny bit of mayo on each toast before adding any topping. I usually spread a bit of cream cheese or butter. All totally optional.
Coconut-Covered Lemon Bombs


Ingredients:
pitted dates, fresh lemon juice, fresh lemon juice, lemon zest

Directions:
Mince dates. Using your hands, mash all the ingredients together until well combined, or use a food processor until thoroughly mixed.
Separate into 10 balls and place in fridge or freezer until chilled. Once chilled (enough so that they’re not super sticky], take date balls and roll them in the shredded coconut. Store in fridge.
Grapefruit Vinaigrette
Category: side-dish
By BrieanneM

A refreshing grapefruit dressing that's easy to make! I like to put it on a salad of spinach, walnuts, and apple chunks.

Ingredients:
½ cup freshly squeezed grapefruit juice
¼ cup vegetable oil
1 teaspoon white sugar
½ teaspoon dry mustard
salt and ground black pepper to taste

Directions:
Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 /4 cup

Calories: 92.4
Fat: 9.2 g
Saturated fat: 1.4 g
Carbohydrates: 2.6 g
Sugars: 0.7 g
Protein: 0.2 g
Sodium: 26.1 mg