xiaoxl/recipe_data huggingface dataset:
Beef Stew


Ingredients:
lean beef, extra virgin olive oil, garlic cloves, beef broth, diced tomatoes, tomato paste, bay leaves, dried basil, dried parsley, Tabasco sauce, Kitchen Bouquet, carrots, potatoes, frozen green beans, frozen corn, frozen green pea, cornstarch, beef broth

Directions:
Using a 6-8 quart kettle, brown the beef cubes in olive oil.
Meanwhile, mince the garlic and add it to the pot.
Add canned tomatoes, 1 can of beef broth, seasonings, Kitchen Bouquet, and rutabagas.  Simmer, covered, for 1/2 hour.
Throughout the cooking process, add water as needed to cover meat and veggies.
Add the carrots and continue simmering, covered for 1/4 hour.
Meanwhile, scrub the potatoes and peel them or not, according to your preference.  Cut them into 1-inch cubes.
Add the potatoes, frozen vegetables, and pearl onions to the pot and continue simmering for about another 1/2 hour, until the potatoes are tender but not soft.
Empty the 2nd can of beef broth into a bowl and whisk in the corn starch.
Stir the cornstarch mixture into the stew.  Bring the stew to a gentle boil, stirring frequently, until the cornstarch mixture is no longer milky-colored and the liquid in the pot has thickened slightly.
If you prefer a thicker stew, mix 1 tablespoon additional cornstarch with 1/4 cup cold water and repeat Step 9 until it reaches the desired consistency.
Serve in bowls, with hot French rolls or fresh homemade bread on the side.
Granola Nut Protein Bar


Ingredients:
honey, oatmeal, raisins

Directions:
In a double boiler, warm the peanut butter and honey to a smooth consistency. This step can be done in the microwave as well--just heat both ingredients for 70 to 90 seconds.
In a mixing bowl, stir together all remaining dry ingredients. Pour in the peanut-butter mixture and stir until completely combined.
Spread uniformly into a brownie pan. Slice into 12 to 16 pieces, then wrap each piece in plastic wrap.  Refrigerate or freeze before cutting if mixture does not seem to be hard enough.
Each Granola Nut Protein Bar costs 25 to 35 cents to make, as opposed to 99 cents and up for store-bought energy bars. On top of that, if you do use organic ingredients, you won't believe the difference!
Parmesan Basket


Ingredients:
"parmesan cheese"

Directions:
Heat a 10" skillet over medium-high heat.
Sprinkle cheese (I just used what seemed to look right, didn't really measure] into a disk shape in pan, using less cheese around the edges (helps produce the lacy look].
Allow cheese to get slightly golden underneath, then carefully remove it using a spatula.
Quickly drape cheese disk, golden side up, over an upside-down glass and form into a bowl.
Allow to cool completely.
This produces one basket.
Repeat instructions until you have the number of baskets needed.
Tailgating Sausages


Ingredients:
sugar, provolone cheese, mustard, ketchup

Directions:
In a small food processor, combine the sugar and giardiniera; cover and process until blended.
Make a slit lengthwise 3/4 of the way through the sausage, starting and stopping 1/2 inch from the end. Fill with the giardiniera mixture and to with the provolone cheese.
Place sausages in the buns; wrap individually in a double thickness of heavy-duty foil.  Place on a medium-hot grill in the parking lot of the stadium, and heat through until the cheese is melted, about 8 minutes.
Top with mustard, ketchup, and mayo if desired.
Cabbage & White Bean Soup


Ingredients:
olive oil, butter, onion, carrots, caraway seed, green cabbage, water, light brown sugar, diced tomatoes, white beans, cider vinegar, parsley, celery rib

Directions:
Saute onions in mixture of butter and oil in soup pot for 3 minutes.
Add carrot and celery and cook 3 minutes more.
Add caraway seeds and cook one additional minute, until seeds become fragrant.
Add cabbage, water, sugar and tomatoes to pot, and bring to a boil.
Reduce heat to low, cover and simmer for 25 minutes.
Add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot.
Stir in parsley just before serving, if desired.
Jacques Pépin's Pear Chutney


Ingredients:
allspice berry, whole cloves, mustard seeds, black peppercorns, distilled white vinegar, golden raisin, molasses, salt, lemon, pear

Directions:
Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.
Lentil and Goats Cheese Crostini


Ingredients:
garlic, lentils, bacon, onion, carrot, celery, red wine, brown sugar, olive oil, cherry tomatoes, olive oil, pancetta, butter, swiss chard

Directions:
Preheat the oven to 400 degrees F. Slice off the top of the garlic head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside.
For the lentils:
Cook the lentils in about 2 cups salted boiling water with the bacon, onion, carrot, and celery. Reduce the heat and let simmer, uncovered, for 30 minutes or until the lentils are tender. Drain the lentils; discard the vegetables and bacon and keep the lentils aside.
For the wine sauce:
Meanwhile, in another pot, bring the red wine, veal stock, and brown sugar to a boil. Reduce the heat and let simmer for 30 minutes, until reduced by half and thick, about 30 minutes. Season with salt and pepper, and keep aside.
For the crostini:
Meanwhile, in a hot pan, add 1/4 cup olive oil and grill the bread in in the hot oil on both sides for about 30 seconds. Finish in the oven for 5 minutes to crisp them. Put aside.
For the poached tomatoes:
Pour about 1 cup olive oil in a small stockpot. Heat the oil on medium and when hot, toss in the tomatoes. Remove when the tomato skin begins to crack, about 3 minutes. Remove the tomatoes, keeping the oil for another use.
For the pancetta:
Place the slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and cover with another baking sheet to ensure they stay flat. Cook the pancetta in the oven for 15 minutes, or until crispy.
For the Swiss chard:
Add the butter to a hot pan. Add the Swiss chard and saute to heat through. Add the cooked lentils and heat gently on medium-low heat to warm through, then season with salt and pepper.
To assemble:
Spread the roasted garlic and a generous dollop of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm.
To prevent the bread from sliding, place a touch of goat cheese in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine sauce. Add a drizzle of Vincotto and the poached tomatoes.
Key Lime Cake III
Category: desserts
By Judy

This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 ⅓ cups vegetable oil
4  eggs
1 (3 ounce) package lime flavored Jell-O® mix
¾ cup orange juice
½ cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

Directions:
Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost. To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Yields: 3 - 8 inch round pans

Calories: 297.3
Fat: 18.2 g
Saturated fat: 5.8 g
Carbohydrates: 32 g
Sugars: 26.2 g
Dietary fiber: 0.2 g
Protein: 2.8 g
Cholesterol: 45.6 mg
Sodium: 189.5 mg
Fish With Lemon Butter


Ingredients:
couscous, butter, lemon zest, lemon juice, parsley, grape tomatoes, onion, capers

Directions:
Spray fish with oil.
Heat a large frying pan over moderate heat and cook fish for 2 to 3 minutes each side or until cooked.
Meanwhile place couscous in a medium heatproof bowl and stir in hot stock and cover with plastic food wrap and set aside for 5 minutes or until al the liquid is absorbed and then using a fork, fluff and separatge grains.
Combine butter, zest and half the juice in a small bowl.
Combine parsley, tomato, onion, capers and remaining juice in a medium bowl.
Spoon couscous onto serving plates and top with fish, with lemon butter and serve with parsley salad.
Parsley Salad - combine parsley, tomatoes and onion.
Musaka
Category: main-dish
By Lisa

I learned this from my Bulgarian mother in law though it's probably Turkish in origin.  The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.

Ingredients:
5 tablespoons olive oil
1 pound ground beef
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4  potatoes, peeled and cut into 1/2-inch cubes
1 (6.5 ounce) can tomato sauce
1 tablespoon chopped summer savory (chubritsa)
1  egg, lightly beaten
⅔ cup yogurt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat oil in a skillet over medium heat. Cook ground beef until evenly brown. Season with paprika, cumin, salt, and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in tomato sauce, and summer savory. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes. Pour meat mixture into 9x13 inch baking dish, and spread evenly. In a small bowl, mix together the egg and yogurt; pour, and spread evenly over meat mixture. Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 727.7
Fat: 49.4 g
Saturated fat: 15.5 g
Carbohydrates: 44.3 g
Sugars: 6.5 g
Dietary fiber: 6.2 g
Protein: 27.8 g
Cholesterol: 145.4 mg
Sodium: 961.1 mg
White Bean Spread With Garlic & Rosemary
Category: appetizers-and-snacks
By USA WEEKEND columnist Pam Anderson

This spread has a long shelf life - it can be refrigerated for up to 2 weeks -  and can be pulled out for impromptu entertaining.

Ingredients:
2 tablespoons olive oil, plus extra for drizzling
2  garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained

Directions:
Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Yields: 1 cup

Calories: 48.2
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 6.2 g
Sugars: 0.1 g
Dietary fiber: 1.4 g
Protein: 2.1 g
Sodium: 1.5 mg
Plum Chutney


Ingredients:
plums, brown sugar, raisins, dried cranberries, onion, mustard seeds, dried ginger, fresh ginger, salt, vinegar

Directions:
Combine all ingredients in a large saucepot., Bring to a boil reduce heat., Simmer until thick., Stir frequently to prevent sticking., Ladle into hot jars, remove air bubbles leaving 1/4 inch headspace., Adjust lids and process 10 minutes in a boiling water canner.
Cherry Almond Pinwheels


Ingredients:
butter, sugar, baking powder, egg, vanilla, flour, maraschino cherry

Directions:
Beat butter 30 seconds.
beat in sugar, baking powder and 1/4 t. salt.
beat in vanilla, egg and flour.
divide in half. tint half red. knead in almonds in other half. cover and chill portions separetly for one hour.
divide each portion in half.
on lightly floured counter roll a red portion 12x8. on a wax paper roll a 12x8 almond portion. Flip almond portion onto red portion.
roll up starting at long end.
repeat with remaining portions.
chill for 1-2 hours or until firm.
preheat oven to 375.
cut chilled dough into 1/4 inch slices.
place 2 inches apart on greased cookie sheet.
place cherry piece in center of cookie.
bake 8-10 minutes.
transfer to wire rack.
Joy's Life Diet Soup Italian


Ingredients:
dried parsley, basil, oregano, thyme, sage, black pepper, garlic cloves, onion, mushrooms, broth, carrots, zucchini, green beans, cabbage, tomatoes, bay leaves, vinegar, celery

Directions:
In a large stock pot coated with non-stick cooking spray, sauté the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.
Add the stock, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian] add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.
Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.
Oven Roasted Potatoes


Ingredients:
potatoes, olive oil, salt, rosemary, black pepper, yellow onion

Directions:
Put oven rack in the lower third of oven and preheat to 450.
Halve the potatoes lengthwise, then cut the halves lengthwise into 4 wedges.  Finally, cut into bite-sized pieces.
In a large bowl (one with a lid is better], toss with oil, salt, rosemary and pepper.
Put on a cookie sheet and roast for 12 minutes. Turn over.
Sprinkle the sliced onions on the potatoes and bake for 10-15 minutes.
Sprinkle with balsamic vinegar, shaking the pan.
Return to oven for 3 minutes.
Moomie's Beautiful Burger Buns


Ingredients:
water, butter, margarine, egg, flour, sugar, salt, instant yeast

Directions:
Place all ingredients in your bread machine. Select dough. Allow to run cycle.
Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks. I like to add a teaspoon of onion powder and about 1/2 teaspoon dried onion to the dough in the bread machine. It makes a light onion-y flavor that is wonderful!
When I do these for burgers, I split the bun, butter, and fry in a skillet till brown. Yummy! They make great sandwich buns too! Nice and soft! You can’t go wrong with this recipe!
Spinach Cream Soup


Ingredients:
fresh spinach leaves, onion, garlic clove, butter, olive oil, flour, half-and-half cream, salt, pepper

Directions:
Saute onions with butter and olive oil until tender, add garlic cook for 1 more minute.
Add fresh spinach saute until wilted.
Add flour, mix well and cook for 2 minutes.
Add Chicken broth, bring to a boil until liquid thickens.
Cool for a few minutes.
Pour into a food processor or blender, add half and half cream, celery salt, salt & pepper, mix well until smooth.
Weight Watchers Banana Oat Muffins


Ingredients:
old fashioned oats, flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, egg substitute, bananas, applesauce

Directions:
Combine first 8 dry ingredients in large bowl and mix well.
Beat egg substitute, banana and applesauce together in small bowl until smooth.
Add banana mix to dry ingredients and stir until moistened.
Fill greased muffin cups almost full or use muffin papers.
Bake at 375F for 20 - 25 minutes, or until top springs back when lightly touched.
5-Ingredient Crab Salad
Category: salad
By PBLAZ

This crab salad is excellent served warm or cold.  I make it every time the family gets together.  I won an award in a cooking contest with this easy recipe.

Ingredients:
½  green bell pepper, chopped
1  onion, chopped
3 tablespoons butter
12 ounces imitation crabmeat
1 cup mayonnaise

Directions:
In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender. Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 8 servings

Calories: 282.5
Fat: 26.4 g
Saturated fat: 6.1 g
Carbohydrates: 8.8 g
Sugars: 3.7 g
Dietary fiber: 0.6 g
Protein: 3.7 g
Cholesterol: 30.3 mg
Sodium: 540.9 mg
Spinach Egg White Omelet


Ingredients:
cherry tomatoes, fresh chives, nonfat milk, parsley flakes, ground black pepper

Directions:
Spray a skillet with some olive oil, add the spinach and chives and stir on medium heat for 2 minutes.
Add the cheese, mix well and stir for 2 minutes. Then remove from skillet and set aside.
Whisk the egg white with milk, pepper, salt and parsley flakes.
Cook the omelet with a skillet and just when its about done spread the spinach, chives and cheese mix on half of it.
Put the chapped tomato on top of that half and fold the omelet in half then let it sit for a minute.
Slide omelet from skillet onto a plate and you may garnish with some fresh parsley then serve it.
Smashed Tomato and Olive Salad


Ingredients:
cherry tomatoes, extra virgin olive oil, red wine vinegar, basil leaves

Directions:
In serving bowl, squeeze the tomatoes., Squeeze the olives in same bowl., Add olive oil and red wine vinegar., Set aside until ready to eat., Tear in as much basil as you can., Voila.
Elk and Other Animal Cut out Cookies


Ingredients:
butter, flour, sugar, egg, currants, chocolate

Directions:
In a big bowl combine butter pieces, flour, vanilla sugar, sugar and egg. Knead into a smooth dough. Wrap dough into cling film and refrigerated for 30 minutes.
On a lightly floured surface roll out the dough quite thinly (about 3 mm thick].
Cut out elks or other shapes using a lightly floured cookie cutter and place on a paper-lined baking sheet. If you like attach a currant to each elk for eyes.
Bake in the pre-heated oven at 190°C/375°F for 8-12 minutes or until just slightly browned around the edges.
Allow to cool for 10 minutes on the cookie sheets and then transfer to a wire-rack to cool completely.
Now you can add any decorations you might like to add. I used some eggnog flavoured icing dipping the cookies into it and attaching a chocolate chip as an eye afterwards.
Let dry.
Chicken Wow Mein


Ingredients:
evaporated milk, French style green beans, chicken bouillon, chicken breasts, red bell pepper, celery ribs, onion, salt, white pepper

Directions:
In a large bowl, combine soup, evaporated milk, and fiesta nacho cheese and mix very well.
Fold in green beans,chicken boullion, chicken, bell pepper, celery, onion, noodles, almonds, salt, and white pepper.
Spoon into a 9x13 baking dish.
Bake uncovered  at 350 degrees, for 35 minutes.
Remove from oven, and sprinkle onion rings over dish.
Place in oven and bake at 350 degrees for 10 minutes.
Oriental Angel Hair Pasta (stir-fry)


Ingredients:
angel hair pasta, boneless skinless chicken, soy sauce, five-spice powder, fresh ground black pepper, canola oil, yellow onion, garlic cloves, egg, oyster sauce, honey

Directions:
First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.
Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes], drain and set aside.
Heat oil in a wok; once hot saute onions and chillies for 1 minute.
Add garlic and cook another 30sec.
Add long beans, then cook for 1 minute.
Add chicken pieces and stir continuously until they're completely cooked.
Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding], then pour the beaten egg and cook until set.
Scramble the egg and combine with the vegetable mixture (in the wok].
Add the cooked pasta, mix well and add the sauce ingredients.
Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary].
If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.
Autumn Harvest Stuffing (Aka Throw Away the Box of Stove Top!)


Ingredients:
celery, onion, red apple, fresh thyme sprigs, white wine, chicken broth, apple cider vinegar, butter, onion powder, dried rosemary, paprika, dried parsley, ground sage, turmeric, pecans

Directions:
Toast bread slices lightly.  Tear by hand into small pieces and place in a medium sized bowl.
Remove leaves from thyme sprigs and add to bread.  Set aside.
In a large pan, add 2 tbsp butter and celery and onion.  Season with salt and pepper.  Saute over low to medium heat until vegetables are softened.
Add dried bread cubes, apple, apricot, and butter.  Stir well.
When butter has absorbed into bread, add white wine.  Stir until absorbed.
Add onion powder, rosemary, paprika, parsley, sage, and turmeric.  Add 1/2 cup of chicken stock and simmer until liquid is absorbed.  Season again with salt and pepper.
Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
Add remaining 1 cup chicken stock and cover.  Allow to simmer covered over low heat for 20 minutes.
Season again with salt and pepper.  Add pecans if using.
*** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.
Pasta Salad


Ingredients:
pasta shells, green bell pepper, red bell pepper, pitted black olives, tomatoes, provolone cheese

Directions:
As soon as pasta is cooked, drained and rinsed, toss with 1/2 bottle of dressing so that pasta is well-coated and doesn't stick.
Add all remaining ingredients and toss.
Serve chilled.
Cupids Arrow


Ingredients:
milk, coconut cream, Amaretto, nutmeg

Directions:
Blend milk, coconut cream, amaretto, and ice together.
Pour into glass; pour over the grenadine.
Top with whipped cream and sprinkle of nutmeg.
Savory Sesame Green Beans


Ingredients:
fresh green beans, water, dried savory, butter, soy sauce, sesame seeds

Directions:
Place beans, water and savory in a saucepan.
Place pan on medium-high heat.
Bring water to a simmer and cook, uncovered, until liquid is almost gone, stirring occasionally.
Stir in butter and cook, stirring, just until butter is melted.
Stir in soy sauce and sesame seeds.
A-1 Bombay Chicken


Ingredients:
all-purpose flour, salt, pepper, boneless chicken breasts, onion, golden raisin, basmati rice, water, flaked coconut, salted peanuts, curry powder

Directions:
Prepare/measure all ingredients first., Mix flour, salt and pepper and coat chicken., Melt margaine in Wok over medium high heat., Brown chicken and set aside., Reduce heat to medium., Do NOT clean Wok., Cook onion in Wok until tender but not brown., Add raisins and heat until they puff., Add curry and stir until mixed., Stir in rice, coconut and peanuts., Mix well., Add water., Spoon rice mixture into ungreased baking dish., Place chicken on top - skin side up., Bake at 350F about 45 min or until chicken is cooked., Serve in baking dish.
Pasta With Sun-Dried Tomatoes and Pine Nuts


Ingredients:
water, olive oil, garlic cloves, crushed red pepper flakes, pine nuts, sun-dried tomato, onion, dry white wine, salt, black pepper, pasta, romano cheese

Directions:
Bring water to a boil in a large pot, and cook pasta.
add olive oil, garlic, red pepper, pine-nuts, sun-dried tomatoes and onion to a large saute pan set on high heat.
Cook until the onion is soft and the garlic is beginning to brown, about 3 minute.
stir in wine and boil until wine is reduced by half, about 1-2 minute.
Pour in chicken stock, salt, pepper and bring to a boil.
reduce heat to medium and simmer for 7 min., until sauce is slightly thickened.
When sauce is done and pasta is drained, pour sauce over the pasta and cook over medium heat for 3 min., stirring constantly.
remove from heat and sprinkle with cheese -- SERVE!
Fried Banana Fritters


Ingredients:
bananas, plain flour, bicarbonate of soda, sugar, salt, water

Directions:
Mix all ingredients and stir with the spoon or your fingers until the mixture becomes slightly thicker than a cake batter.
Heat oil in deep frying pan over medium flame. Using right hand finger tip, scoop about 1 tbs banana mixture into hot oil (Do it slowly and gently]. Try to make it as rounded as possible.
Fry for 2 to 3 minutes before stir. Cook for another 3 to 5 minutes or until the colour turn slightly dark.
Serve hot with a cup of tea of coffee.