xiaoxl/recipe_data huggingface dataset:
Balsamic Brown Sugar Carrots
Category: side-dish
By Anna

Yum.

Ingredients:
1 tablespoon olive oil
2  carrots, cut into rounds, or more to taste
1 dash grill seasoning (such as Weber® Veggie Grill™ Seasoning)
2 tablespoons balsamic vinaigrette dressing (such as Newman's Own®)
½ teaspoon brown sugar

Directions:
Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes.

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

Calories: 138.8
Fat: 11.4 g
Saturated fat: 1.5 g
Carbohydrates: 9.6 g
Sugars: 5 g
Dietary fiber: 2 g
Protein: 0.7 g
Sodium: 240.4 mg
Arabic Green Beans With Beef


Ingredients:
onions, water, fresh green beans, allspice, ground black pepper, salt, canned tomatoes, tomato sauce

Directions:
Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes.
Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally.
Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes.
Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.
Split Pea Soup With Pancetta


Ingredients:
olive oil, pancetta, garlic, shallot, onion, celery, carrots, thyme, salt, black pepper, fresh spinach

Directions:
In a stockpot, heat olive oil over medium heat.  Add pancetta and cook out all the fat.  Add garlic and shallot, saute until tender.  Add onion, celery and carrot, saute until tender.
Stir in split peas; combine well.  Add chicken stock, thyme, salt and pepper.  Bring to a boil.   Reduce heat and simmer until peas are soft and are falling apart.  Remove from heat and cool slightly.
Place a few ladles of soup into a blender and add a couple handfuls of spinach.  Blend until spinach is incorporated.  Place soup in a second pot.  Repeat with remaining soup and spinach.  Warm soup over very low heat.
Coffee Fluff Shake


Ingredients:
milk, instant coffee granules, marshmallow cream

Directions:
Put well-chilled milk, instant coffee granules & Marshmallow Fluff in a blender.
Blend 30 seconds or until all ingredients are well-mixed & smooth.
NOTES: Personally, I would rather use my immersion blender for this & make a single 10 oz serving out of it. 5 oz is just never enough of a coffee fix for me.
Zenzai - Dango in Azuki


Ingredients:
azuki beans, sugar, salt

Directions:
Pick over and wash the azuki, then put them in a pan with 6 cups of water. Bring to boil, then lower the heat and simmer for 2 hours until the beans are soft.
Add more water to the pan to make the liquid up to 5 cups (some of the water will have evaporated during cooking]. Add the sugar and salt and cook for 15 minutes , stirring occasionally.
Meanwhile, make the dumplings : Mix the mochiko with enough water to make a stiff dough. Knead well, then pinch off tiny portions to form small balls, about the size of marbles. Make a small indentation in the side of each dumpling.
Bring the azuki soup back to the boil, then drop the dumplings into the soup. Cook until the dumplings rise to the surface. Divide between warmed individual bowls. Serve hot.
(Schav) Chef Joey's Sorrel and Garlic Soup


Ingredients:
water, yellow onion, bulb of garlic, potato, turmeric, bay leaf, red pepper flakes, salt, sorrel, lemon juice, vegan sour cream

Directions:
Combine 4 cups soup broth and 4 cups water in a large pot.  Add in the chopped onion, garlic, cubed potato, turmeric, bay leaf, red pepper flakes and salt.
Bring to a boil and then reduce heat to medium and cook for about 30 minutes.
Remove the bay leaf.  With a hand immersion blender puree everything together in the pot.
Bring back up to boil and add the sorrel leaves.  Cook for about 3 more minutes. Stir in the citrus juice. Refrigerate for a few hours until chilled.
Serve with a dollop of sour cream.
This soup is good with crusty bread.
Bon Appetit.
Gluten Free Chicken Alfredo


Ingredients:
butter, chicken breast, parmesan cheese, ground black pepper

Directions:
"Prepare pasta according to directions on pkg. Drain. Heat butter in skillet over med heat. Add chicken and cook until browned, stirring often (Chicken could also be grilled]. Stir in soup, cheese, pepper and pasta. Cook until mixture is hot and bubbling."
South of the Border Crock Pot Chicken


Ingredients:
garlic cloves, olive oil, roasting chickens, limes, lime juice, bay leaves, fresh coarse ground black pepper, salt

Directions:
Heat garlic in olive oil., Place chicken in the bottom of your slow cooker., Pour garlic oil into slow cooker., Add remaining ingredients., Cover and cook on low for 8 hours.
Fish Chowder


Ingredients:
unsalted butter, celery, flour, carrot, dry white wine, tomatoes, water, thyme, salt, pepper, raw potatoes, heavy cream, fresh parsley

Directions:
Melt butter in a large soup pot.  Saute the onions, carrots, and celery about 5 minutes.
Sprinkle with flour.  Stir to coat the vegetables.
Add the wine and tomatoes; stir to blend.
Add water, salt and pepper to taste and thyme.  Cook 20 minutes then add the cubed potatoes.
Cook another 20 minutes then add the fish.
Simmer for about 10 minutes.  Then stir in the heavy cream.  Bring to medium heat level, stirring occasionally.  Do NOT bring to a boil.
Put in serving bowls; sprinkle with Old Bay Seasoning.  Garnish with fresh chopped parsley.
Note:  Some like to add cayenne pepper.
Porky Joe's


Ingredients:
pork, tomato paste, beer, barbecue sauce, bread and butter pickles, mayonnaise

Directions:
Combine Pork, beer, seasoning mix, tomato paste, bbq sauce. Simmer for 20 min until nice and thick.
serve on toast with mayo and pickles -- I know mayo sounds weird but please trust and try you will love it!
Italian Meatballs


Ingredients:
hamburger, onion, fresh garlic cloves, extra virgin olive oil, dried parsley, dried sweet basil leaves, salt, black pepper, parmesan-romano cheese mix, egg

Directions:
Mix everything and form into balls., Brown them just a little bit and then put them in your tomato gravy., Cook on low for a couple of hours.
Traditional Chicken-Fried Steak


Ingredients:
boneless beef top round steak, buttermilk, egg, all-purpose flour, butter, all-purpose flour, garlic powder, milk, instant chicken bouillon granules

Directions:
Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish, combine buttermilk and egg. In another dish, mix the 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.
In a 12-inch skillet, heat 2 tablespoons hot oil over medium heat.  Cook cutlets for about 8 minutes or until coating is golden and meat no longer is pink, turning once.
For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more. Serve with gravy.
Orange-Coffee Flan


Ingredients:
sugar, orange zest, instant espresso powder, eggs, sweetened condensed milk, half-and-half, ground cinnamon, kosher salt

Directions:
Heat the sugar in a medium saucepan over medium heat until it begins to melt.
Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
Stir in the orange zest and cook 30 seconds.
Pour into a 9-inch round cake pan tilt to coat.
Let harden, about 10 minutes.
Preheat the oven to 350 degrees F.
Dissolve the espresso powder in 1 T warm water in a large bowl.
Whisk in the eggs.
Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
Pour the mixture through a fine-mesh sieve into the cake pan.
Loosely cover the cake pan with foil (do not let the foil touch the custard].
Line a roasting pan with a kitchen towel and set the cake pan on top.
Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from the oven and let cool in the water bath, about 1 hour.
Remove from the water, cover with plastic wrap and chill at least 8 hours.
Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
Cut into wedges.
Chihuahua-Style Salsa Verde
Category: appetizers-and-snacks
By Becca798

This recipe comes from a friend's mother in Chihuahua, Mexico. The heat can be adjusted to fit any taste and is very versatile. I use this to make chicken tamales verde, put on hamburgers, everything!

Ingredients:
12  tomatillos, husked and chopped
1 (7 ounce) can chopped jalapenos, drained
½ head lettuce, chopped
2 cloves garlic, chopped
⅓ cup dried cilantro
3 tablespoons ground cumin
salt and pepper to taste
2 tablespoons butter
¼  onion, chopped
¼ cup chicken broth

Directions:
Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency. Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 5 cups

Calories: 13.8
Fat: 0.8 g
Saturated fat: 0.4 g
Carbohydrates: 1.5 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Cholesterol: 1.5 mg
Sodium: 88.1 mg
Banana Split Cupcakes


Ingredients:
flour, baking powder, salt, vanilla yogurt, sugar, pineapple, chocolate chips, maraschino cherry, bananas, salted peanuts

Directions:
Preheat oven to 350°F Grease or line 12 muffin tins.
In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.
Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully.
Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean.
Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.
Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.
Chicken Sausage Pasta With Basil and Wine


Ingredients:
pasta, olive oil, garlic, onion, white wine, fresh basil, cherry tomatoes, cayenne pepper, butter, water, fresh mozzarella cheese, parmesan cheese

Directions:
Start to cook pasta according to directions on the box.
In a non stick sauce pan, start to heat the olive oil.  Remove the sausage casing and then cut sausage into quarters length wise, and then into inch long pieces.
Add onion, garlic and sausage to the hot pan and cook thoroughly.  Add wine and cook a few minutes longer, adding the cayenne, salt, pepper and butter.  Stir till butter has melted.  Add enough pasta water so that you have enough sauce to coat all the pasta (about 3/4 - 1 cup].
Drain pasta when cooked al dente.  Toss pasta with the sauce, adding the basil, tomatoes and mozzarella.  Serve with parmesan cheese.
Pecan Chicken Salad
Category: salad
By thedailygourmet

This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.

Ingredients:
½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

Directions:
Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate. Serve immediately or refrigerate for up to 3 days.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 458.4
Fat: 40.3 g
Saturated fat: 7.6 g
Carbohydrates: 4.6 g
Sugars: 2.3 g
Dietary fiber: 1.4 g
Protein: 20.2 g
Cholesterol: 70.7 mg
Sodium: 236 mg
Rsc#11 - Salad With a Lime Dressing


Ingredients:
sweet potatoes, salt, olive oil, olive oil, honey, key limes, salt, pepper, sun-dried tomato, shallot, feta cheese, apples

Directions:
Preheat the oven to 350°F or 180°C
Peel and dice the sweet potato and place on an oven tray or cookie sheet. Pour over the teaspoons of olive oil and season with salt and sprinkle with the smoked paprika. Toss to coat all of the sweet potato in the oil. Spread the sweet potato to a single layer and roast in the oven for approx 20-25 minutes, turning the sweet potato after 10 minutes. Continue to cook (if required] until cooked thru. Remove from oven and cool.
While the sweet potato is cooking- mix all of the dressing ingredients together and mix thoroughly. Add both the lime zest and juice. Taste and season with salt and pepper. Set aside.
Mix the remaining salad ingredients in a bowl (except the sliced apple].
When ready to serve, peel and finely slice the apple. Toss the apple into the salad and add the salad dressing and sweet potato cubes. Toss together lightly.
Serve and Enjoy.
Turn Stove Top Stuffing Mix Into Pan Dressing to Die For


Ingredients:
chicken stove top stuffing mix, chicken broth, eggs, onion, celery ribs

Directions:
"Open stuffing mix boxes and empty into a 9 x 13 baking dish.  Add onion and celery.  In a separate bowl beat the eggs and add both soups.  Add to stuffing mix and stir completely. Begin adding chicken broth slowly.  Wait a few minutes in between pours for the mix to soak it up.  When you are done you want very wet to just about soupy in texture.  Bake at 350 for about an hour or until set."
Nana's Acorn Squash
Category: side-dish
By LDYBUGG10

This is a recipe even veggie haters will love! People who like sweet potatoes also love it. It's a family favorite of mine.

Ingredients:
1  acorn squash, halved and seeded
salt and pepper to taste
4 tablespoons butter, divided
4 tablespoons brown sugar

Directions:
In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth.  Place the squash halves cut side down in the water, and pierce the skin with a fork a few times.  Microwave on high for 15 to 20 minutes.  Drain. Sprinkle each half with salt and pepper to taste.  Place 2 tablespoons butter and 2 tablespoons brown sugar in each half. Broil 5 minutes, or until butter is melted.  Mix the melted butter and sugar into the flesh, and serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 400
Fat: 23.3 g
Saturated fat: 14.6 g
Carbohydrates: 50.9 g
Sugars: 26.3 g
Dietary fiber: 7.3 g
Protein: 2.1 g
Cholesterol: 61.1 mg
Sodium: 177.8 mg
Oven BBQ Smoked Pork Chops


Ingredients:
ketchup, water, brown sugar, lemon juice, butter, Worcestershire sauce, ground cloves

Directions:
Preheat oven to 400°F.
Place six pork chops in lightly greased (any cooking spray will do] baking dish.
In small sauce pan over medium heat combine ketchup, water, brown sugar, lemon juice, butter, Worcestershire sauce, and ground cloves.
Bring to a boil, stirring constantly.
Cook for 15 minutes.
Pour sauce mixture over chops and place in oven for 20-30 minutes at 400°F The chops maybe cooked at 350°F oven for 30-35 minutes.
Soy Pumpkin Pie Latte


Ingredients:
vanilla-flavored soymilk, water, pumpkin puree, sugar, pumpkin pie spice, vanilla extract

Directions:
In a small saucepan, whisk together all ingredients and simmer over medium heat., Stir occasionally for 10 minutes. Serve immediately.
Deli Style Portobello Sandwiches


Ingredients:
Worcestershire sauce, cracked black pepper, mushroom caps, sauerkraut, swiss cheese, provolone cheese

Directions:
To make the marinade, mix the first 5 ingredients together in a saucepan and bring to a boil - then remove from heat and add the mushrooms. Cover and let mushrooms marinate in the refrigerator for 24-48 hours - stirring every 12 hours.
To prepare the mushrooms, drain the mushrooms after marinating and reserve the liquid. Place the mushrooms on an oiled sheet pan and roast until the edges are crispy and they have lost most of their moisture. While the mushrooms are roasting, make the sauce. Pour the marinade through a wire mesh strainer into a sauce pan and reduce the sauce by 2/3 or until it coats the back of a spoon. Let the sauce cool and toss the roasted mushrooms in the sauce.
To make the sandwiches, turn the broiler on hi. Toast the bread in a toaster and arrange the slices on a sheet pan. Spread mustard on all slices then spoon mushrooms on two slices and cover with the cheese. Spoon the sauerkraut on the other two slices and place the sheet pan under the broiler until the cheese is melting and starting to brown. Remove the sheet pan from the oven and carefully flip the slices with the kraut over on to the mushroom slices. Cut the sandwiches diagonally and serve with a pickel and your favorite chips.
Pork and Shrimp Fried Rice


Ingredients:
Uncle Ben's converted brand rice, canola oil, carrot, egg, baby shrimp, green onions, soy sauce

Directions:
Prepare rice according to package directions.
In a skillet or wok, heat 1 tbsp (15 mL] of the oil over medium-high heat. Sauté carrots for about 4 minutes or until starting to soften. Push carrots to side of pan and add remaining oil. Cook egg, stirring, for 30 seconds or until set. Mix carrots into egg. Stir in rice, pork, shrimp, peas, green onions and soy sauce. Stir-fry for about 5 minutes or until heated through.
For more Chinese New Year recipes, or to learn about the new aspects of the celebration taking place this year, visit www.EasyFortune2016.ca.
Dee's Beef Liver and Onions


Ingredients:
bacon, onion, liver, flour, season salt, water

Directions:
Cook bacon; remove bacon and set aside.
Put sliced onion in the same frying pan and fry a little.
Mix the flour and season salt together. Dredge liver in the flour mixture.
Move onion over to the side.
Add floured liver to the fry pan. Fry until brown on one side.
Flip liver over and place onion on top.
Brown on other side.
Add 1 cup  water; cover and simmer on low  heat until gravy forms, about 20 minutes.
Agliolio Sauce for Pasta


Ingredients:
garlic, oregano, extra virgin olive oil, white wine, cornstarch, water, parsley, pepper

Directions:
"Sautet the garlic in the olive oil until it is fragrant (lightly browned but not dark], add the pepper flakes& Oregano, stir in the wine Add clam nectar, bring to a rolling boil, boil 5 minutes Reduce heat to low and stir in the corn starch (already dissolved in water] Cook until the sauce has thickened Stir in the parsley and serve over pasta."
Chicken Breasts on Rice


Ingredients:
milk, long grain rice, mushroom pieces, chicken breasts, chicken thighs

Directions:
Mix together soup and milk, reserve 1/2 cup.
Stir together soup mixture, rice, 1/2 package onion soup mix, and mushroom pieces.
Pour into baking dish.
Lay chicken pieces on top.
Pour 1/2 cup reserved soup mixture over chicken, and sprinkle remaining 1/2 package soup mix over all.
Cover and bake at 350 for 1 hour. (NOTE: takes longer when using brown rice].
Uncover and bake additional 15-30 minutes (Stir rice when uncovering.].
Garlic Mustard Steak Salad


Ingredients:
garlic cloves, carrot, cucumber, red onion, olive oil, white vinegar, fresh parsley, grainy mustard, sugar

Directions:
Rub garlic over both sides of steak.
Heat oil in frying pan, add steak, cook until browned on both sides and cooked as desired. Remove from pan. Cut steak into strips, reserve any juices.
Cover onion with boiling water in heat proof bowl and let stand for 5 min, drain.
Combine dressing ingredients.
Combine steak, reserved juices, carrot, cucumber, onion and dressing in a large bowl.
Deep Fried Mushrooms
Category: appetizers-and-snacks
By Angel Marcelino

Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.

Ingredients:
1 cup all-purpose flour
1 teaspoon garlic salt
1  egg
1 cup water
1 pound button mushrooms, quartered
2 cups oil for frying, or as needed

Directions:
In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth. Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready. Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 127.3
Fat: 6.5 g
Saturated fat: 0.9 g
Carbohydrates: 13.9 g
Sugars: 1 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 23.3 mg
Sodium: 239.3 mg
Lost Bread (French Toast)


Ingredients:
sugar, cinnamon, eggs, milk, vanilla

Directions:
Mix both dry ingredients until thoroughly combined.
In separate bowl, add eggs, milk and vanilla.
Mix well and then slowly add dry ingredients into the wet ingredients, mixing well.
Dip the sliced bread one at a time, turning until thoroughly soaked.
Have oil heated and place bread into the frying pan, turning until both sides are browned.
Soak on paper towels.
Keep doing this until all mixture is used.
More ingredients can be made at first if your family is large enough.
May need to add more sugar to the recipe depending on your taste.
Does not need anything added onto it at the table.
Cocktail "quisi Night"


Ingredients:
espresso coffee, half-and-half, lemon zest

Directions:
Combine all ingredients., serve in chilled glass.
Chile Con Queso ( Emeril )


Ingredients:
anaheim chili, cayenne, all-purpose flour, tomatoes, extra-sharp cheddar cheese, monterey jack pepper cheese

Directions:
Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside.
In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth.
Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.
Etude in Green


Ingredients:
cucumbers, mint, vodka, fresh lime juice

Directions:
Muddle cucumber slices with mint.  Add vodka, green tea, lime juice and simple syrup.
Shake with ice and strain into chilled martini glass.  Garnish with slice of cucumber and mint.
Banana Fritters


Ingredients:
bananas, flour, cornflour, baking powder, salt, milk, caster sugar

Directions:
Peel bananas and cut in half.
Sift flour, cornflour, baking powder and salt into bowl.
Mix to smooth batter with the milk.
Beat egg white until soft peaks form, fold lightly into batter.
Drop banana pieces into batter, then deep fry in hot oil until golden brown.
Remove and drain on absorbent paper.
Toss in sugar.
(frying time is approx] Serve hot with ice cream or whipped cream.