xiaoxl/recipe_data huggingface dataset:
Yogurt Beef Filet


Ingredients:
filet of beef, butter, potatoes, green bell pepper, tomatoes, salt, pepper, water, cornstarch, plain yogurt, milk, vinegar

Directions:
Melt butter on skillet. Saute onions, add beef fillet, stir fry until golden brown.
Add tomato, bell peppers, potatoes, water, milk, salt, pepper and vinegar. Bring to boil.
Switch to low heat and simmer for 45 minutes. Add cornstarch and yogurt.
Stir constantly until sauce becomes smooth. Serve hot.
Homemade Pickled Beets
Category: side-dish
By Bren

Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.

Ingredients:
5 pounds beets, stems removed
4 cups white vinegar
2 cups white sugar
1 ½ teaspoons pickling salt
½ teaspoon ground cloves

Directions:
Place beets into a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size. Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water. Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice. Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top. Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Prep time: 45 mins
Cook time: 1 hr 5 mins
Total time: 14 hrs
Yields: 6 16-ounce jars

Calories: 424.4
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 102.9 g
Sugars: 92.2 g
Dietary fiber: 10.7 g
Protein: 6.1 g
Sodium: 876.9 mg
Beef Vindaloo
Category: world-cuisine
By Toast2U

A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food.  It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.

Ingredients:
¼ cup distilled white vinegar
¼ cup garlic paste
3 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon ground red pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
¼ cup vegetable oil
2  onion, chopped
4  roma (plum) tomatoes, chopped
1 cup water
2 tablespoons chopped fresh cilantro  (Optional)

Directions:
Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes). Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes. Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 9 hrs 30 mins
Yields: 6 servings

Calories: 546
Fat: 40.4 g
Saturated fat: 14 g
Carbohydrates: 12.4 g
Sugars: 3.1 g
Dietary fiber: 2.7 g
Protein: 27.8 g
Cholesterol: 109.2 mg
Sodium: 2779.9 mg
Prize Butter Tarts


Ingredients:
brown sugar, seedless raisins, pecans, butter, margarine, egg, milk, vanilla

Directions:
Preheat oven to 375°F.
Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
Combine balance of ingredients.
Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!]. Bake for 20 minutes or until filling has cooked and pastry is golden.
Notes: This can be made without the raisins or nuts, but  they are very plain.
I generally make these with a combination of nuts and raisins.
Craisins can be substituted for the raisins.
For Jam Tarts: Line tart pan cups with pastry.
Fill cups 1/2 full with your choice of jam.
Bake at 400°F for 20 minutes or until pastry is golden.
Pasta in Pink Sauce With Sausage #Ragu


Ingredients:
Italian sausage, feta cheese, parmesan cheese, pasta, sweet onion, half-and-half cream, olive oil, butter

Directions:
In a large pot, start your water and dash of salt boiling for your pasta.
In a separate non-stick pot, On medium/high heat add your olive oil, butter, and sausage links.  Remove when done and set aside.
On medium heat, add chopped onion.  Cook until clear.  Put pasta into boiling water.
Add 1/2 & 1/2, tapenade, & all 3 cheeses.  Stir until cheeses melt and sauce it smooth.
Turn heat down to low and add Ragu sauce.  Stir until sauce is pink and smooth.
Slice sausage links into pieces and add to sauce.  Continue to stir sauce until pasta is done.
When pasta is done, drain and place in large bowl.  Pour pink sauce with sausage over top.  Serve hot.
Basic Rich Sweet Yeast Dough


Ingredients:
butter, salt, milk, sugar, flour, active dry yeast, water, eggs, ground cardamom, powdered sugar, water, vanilla extract, coconut

Directions:
(Icing may be doubled and used for any cake or bun icing].
Dissolve yeast in 1/4 cup warm water and set aside until foamy.
Heat milk, shortening, sugar and salt to melt shortening.
Cool to warm and add yeast mixture, egg yolks and whole eggs.
Beat well by hand.
Gradually beat in by hand 6 cups of flour and the cardamom.
Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
Punch down and cover dough and refrigerate overnight in large bowl.
When ready to use, punch down and knead briefly to warm up dough.
Use dough as you wish for coffee cakes, sweet breads, buns, etc.
You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
Brush with melted butter.
Place on baking sheets/pans and let rise double in volume.
Bake in a 350F oven about 30 minutes or golden and tested done.
Remove from pans/baking sheet to cool on rack.
Mix icing ingredients and drizzle over warm cake/bread.
Yield: approx.
6 buns, 4 small braids, or 2 large loaves.
Angie's Dilly Casserole Bread
Category: bread
By Angie Fuller

This super rich bread bakes up high and is full of flavor. It's a family recipe. It's even better toasted with lots of butter.

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup cottage cheese, room temperature
2 tablespoons white sugar
1 tablespoon butter, room temperature, plus more as needed
1 teaspoon salt
¼ teaspoon baking soda
2 teaspoons dill seed
1 tablespoon dried minced onion
1  egg
2 ¼ cups all-purpose flour, or more if needed
1 pinch salt

Directions:
Soften yeast in warm water; let stand 10 minutes. Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour. Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish. Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.

Prep time: 15 mins
Cook time: 35 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 196.4
Fat: 3.8 g
Saturated fat: 2 g
Carbohydrates: 31.7 g
Sugars: 3.5 g
Dietary fiber: 1.3 g
Protein: 8.4 g
Cholesterol: 31.3 mg
Sodium: 483.8 mg
Norwegian Apple Cake


Ingredients:
eggs, water, apples, sugar, cinnamon, nutmeg

Directions:
Prepare cake mix as directed., Pour into 13 x 9" inch pan., Drop apple slices into batter., Mix sugar, cinnamon and nutmeg together and sprinkle over batter., Bake 45 minutes at 350F degrees.
Martha Stewart's Pate Brisee -- Basic Pie Crust


Ingredients:
all-purpose flour, salt, granulated sugar, unsalted butter

Directions:
Secrets to a good pie crust: chilled ingredients and chilled dough.  Margarine or shortening can be used instead of butter (but butter is my favorite!].
Put flour, salt and sugar in a bowl, blender or food processor.  Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
Add ice water drop by drop while machine is running (or you are mixing]--- just until dough holds together without being wet or sticky.  Do not mix longer than 30 seconds.
Roll dough out on a piece of plastic wrap.  Press down slightly.  Chill for at least one hour.
Cucumber Raita
Category: side-dish
By BenevolentEmpress

Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site.  Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify.  Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Ingredients:
2  hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt

Directions:
Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl.  Cover and refrigerate at least 3 hours, preferably overnight.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 3 cups

Calories: 49.7
Fat: 3.3 g
Saturated fat: 1.7 g
Carbohydrates: 2.8 g
Sugars: 2.1 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 7.5 mg
Sodium: 61.7 mg
The Classic Skinny Mule by Blue Ice Vodka


Ingredients:
vodka, fresh lime juice, ginger beer, lime wedge

Directions:
Lightly shake vodka, lime juice, and simple syrup., Add ginger beer and shake., Serve in a copper mug and garnish with lime wedge.
Custard Cake


Ingredients:
water, sugar, eggs, evaporated milk, sugar, eggs, sugar, cake flour, milk, baking powder, vanilla extract, salt

Directions:
mix the first 2 ingredient in a saucepan on a medium heat ( dont stir, brushing down sides of the pan with pastry brush dipped in cold water].
bring to boil until caramel color for 8 to 10 minutes and immediately pour into the prepared pan set aside.
CUSTARD.
mix the next 4 ingredients well (eggs,condensed,evap,sugar].
Strain through a sieve into the caramelized pan. Set aside.
CAKE.
sift cake flour, salt and baking powder set aside.
mix milk, oil and vanilla extract.
beat egg yolks, with 1/4 of the sugar until light color then add dry ingredients alternate with milk mixture.
beat egg white with the remaining sugar till stiff peaks.
gently fold it to the cake mixture.
pour into cool carmelized pan with custard gently.
dont stir dont worry the cake will not sink to the bottom trust me.
Place the cake pan in a larger pan (roasting pan] half-filled with hot water.
bake for 1 hour (when toothpick comes out clean its ready].
Lemon-Pineapple Baked Chicken


Ingredients:
pineapple chunks in juice, garlic, cornstarch, Worcestershire sauce, Dijon mustard, dried rosemary, salt, lemon, chicken breast halves

Directions:
Drain pineapple; combine the juice with garlic, cornstarch,  Worcestershire sauce, mustard and rosemary.
Set aside.  Arrange chicken in shallow pan, skin side up.
Sprinkle with salt.  Broil until browned.
Stir the sauce and pour over the chicken.
Bake at 350 degrees for about 25 minutes, depending on thickness of  chicken.
Arrange pineapple and thin lemon slices around chicken, baste  with the sauce in pan and continue baking 5 minutes longer.
- - - - - - - - - - - - - - - - - -  Serving Ideas : Serve over rice.
How to Press Tofu (For Marinades or Frying)


Ingredients:
tofu, tofu

Directions:
Remove your tofu from its package and drain.  Set the tofu on a flat cookie sheet. Please use Organic Tofu if you can find it.  I don't use the regular kind because I do not want GMO in my meals.
Put a piece of wood or ceramic tile covered in tin foil on top of the tofu.  Then use a heavy object to sit on top of the wood or tile.  Whatever you use should be flat and fairly heavy.
Let the tofu press for at least 20 minutes on one side.
Flip the tofu and press an additional 15 minutes.
You should get a fair amount of liquid out of the tofu.  I got slightly over 1/2 cup out of the two blocks of tofu I pressed.
Once this is done you can slice the tofu and marinade it or leave it whole.  I am going to cut it in 4 equal pieces and poke holes in it with a wooden skewer so the marinade goes into the middle of the tofu as well.
You can marinade the tofu for several hours or over night.  I wouldn't leave it any less then 3 hours.  The longer the better!
Cheesy Rumbledethumps


Ingredients:
potatoes, turnips, butter, savoy cabbage, cheddar cheese

Directions:
Peel and chop the potatoes and turnips and boil them togethr in a large pan of salted water for 25 to 30 minutes until tender.
Preheat the oven to 325*F.
Drain the vegetables well, return them to the pan and cover tightly, then shake over a low heat to dry them off completely.
Heat half the butter in another pan, add the cabbage and cook until just tender, but still bright green (about 3 to 4 minutes] Tip all the buttery cabbage into the potato pan and add the remaining butter.
Roughly mash everything together and season to taste with salt and pepper.
Tip into an ovenproof dish, top with cheese and bake for 30 minutes.
Before serving, preheat the grill and flash under the grill for 5 minutes to brown the top.
Bacon, Potato and Bean Chowder


Ingredients:
bacon, onion, garlic, potatoes

Directions:
Heat oil in large pot., Cook bacon, onion and garlic for 3 minutes., Add potatoes, cook further 5 minutes., Stir in can of three bean mix and stock., Bring to the boil, reduce heat and simmer till potatoes are tender., Season and stir in cream.
Chicken Sausage Stuffed Peppers


Ingredients:
tomato sauce, water, tomato paste, ketchup, fresh tomatoes, onion, bell pepper, green peppers

Directions:
rinse rice thoroughly , brown half rice in butter.  Add the rest of the rice, water and 1 can of tomato sauce.   Mix. Bring to a boil, then turn heat down to low, simmer for 20 minute.
remove casings from chicken sausages and pulse through food processor until ground.  brown, add diced tomato and 1 can of tomato sauce. Mix and set aside.
saute the diced pepper and onion , add to chicken and tomato mixture.
add rice, mix well.
Clean and stuff the remaining 5 peppers with rice mixture.
mix together tomato paste,  1/2 can water, and ketchup and put on top of peppers
bake in 350 degree oven , covered for 1 hour.
Eggplant Raviolini Soup


Ingredients:
butter, extra virgin olive oil, eggplant, garlic cloves, crushed tomatoes, chicken broth, basil leaves, parmigiano-reggiano cheese

Directions:
In a small soup pot, melt the butter and the olive oil over medium heat.  Turn the pan and coat its surface.  Add the eggplant and garlic and season with salt and pepper  and cook until softened about 5 minutes.  Add the chicken broth and tomatoes and bring to a boil.  Add the raviolini and cook until tender 3 to 4 minutes.  Stir in the basil.
Serve the soup in bowls, topped with cheese.
Tortilla Soup With Undercover Veggies!


Ingredients:
olive oil, onion, celery, zucchini, garlic cloves, green pepper, boneless skinless chicken breasts, frozen corn, dry white wine, water, cumin, chili powder, cayenne pepper, chicken broth, diced tomatoes, tomato sauce, black beans, tortilla chips, cheddar cheese, monterey jack cheese, sour cream, avocado

Directions:
Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!].
Return shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with desired toppings.
Cheesy Shepherd's Pie


Ingredients:
flour, margarine, low-fat milk, cheddar cheese, oregano, potatoes, ground beef, Worcestershire sauce, oregano, margarine, paprika

Directions:
In a blender add flour, butter, milk, garlic and first amount of oregano.
Blend ingredients well about 30 seconds.
Pour mixture into medium pot.
Heat until thickened and bubbly (about 10 minutes] over medium-high heat stirring constantly.
Remove from heat and stir in cheese until melted.
In large pot put potatoes in with enough water to cover and bring to boil.
Cook until potatoes are soft, about 15-20 minutes.
Drain, mash well.
Mash in half of cheese mixture until well mixed.
Scramble fry beef until well browned, drain.
Add veggies, Worcestershire sauce, oregano and Maggi and rest of cheese sauce.
Cook for 5 minutes.
Put meat mixture into 9x13-inch baking dish and spread evenly.
Spread potatoes on top of meat mixture and "peak" (like meringue] with back of a spoon or fork.
Dot potatoes with 2 tbsp of margarine and sprinkle with paprika.
Bake in 350°F oven for 45 minutes.
Let rest for 10-30 minutes so meat sets. Mixture will be hot still, it really holds the heat! :].
Herb Grilled Rib Lamb Chops


Ingredients:
lamb rib chops, red wine, fresh parsley leaves, fresh rosemary leaf, fresh thyme leaves, garlic cloves, Dijon mustard, extra virgin olive oil, coarse sea salt, fresh coarse ground black pepper

Directions:
Place the lamb chops in a shallow dish.
Pour the wine over the chops and let marinate at room temperature for 30 minutes, turning once.
In the work bowl of a food processor, combine the parsley, rosemary, thyme, garlic, mustard and olive oil and process until smooth. Reserve.
Prepare a gas or charcoal grill - the gas grill should be set to high.
Remove the chops from the wine and spread each side with the herb mixture.
Sprinkle with coarse salt and freshly ground pepper and when the gas grill is hot, or when the coals of the charcoal grill are red hot, place the chops on the gas grill or directly above the coals of the charcoal grill and cook for about 2 minutes on each side for medium rare.
Serve at once.
Fruit and Cheese Spread 2007


Ingredients:
English muffin, cream cheese, liquid honey, dried fig, sunflower seeds

Directions:
First toast the English Muffin in the toaster.
Chop the three figs ( or apricots] into small pieces,  and take the shells off the sunflowers seeds.
I buy mine without shells just for some recipes like this and salads, that way I dont have to put them in my mouth to bite them open.
Cream by mashing and stirring the cheese, figs, and honey  in a bowl, until smooth.
I use the cream cheese in the little containers mom says they are called soft tub cream cheeses.
Stir in lastly the shelled sunflower seeds.
Spread on your toasted muffin.
Place into your tupperware container for lunch packing.
This might be a little more that enough to use on one muffin , depends if you like a little or a lot of cheese.
Pan-Poached Salmon Piccata


Ingredients:
water, lemon juice, chicken bouillon granule, salmon fillet, butter, capers, black pepper, parsley

Directions:
Bring water and lemon juice to a boil in medium-sized skillet.
Stir in chicken bouillon granules.
Reduce heat to a simmer and place salmon fillets in pan.
Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork.
Remove salmon from pan; keep salmon warm.
Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
Whisk in butter and stir in capers.
Spoon sauce over fish.
Season with pepper and sprinkle with parsley.
Roasted Asparagus, Onions and Mushrooms


Ingredients:
asparagus, mushroom, red onion, olive oil, salt, pepper, garlic powder, parmesan cheese

Directions:
Heat oven to 425°F.
Line a 10 x 15 inch rimmed baking sheet with foil.
Place vegetables in pan and sprinkle with olive oil and toss until covered evenly.
Sprinkle with salt, pepper and garlic powder.
Roast 10 minutes, stir, sprinkle with parmesan cheese and roast an additional 10 to 15 minutes until vegetables are slightly charred and tender.
Family Fun's Red, White & Blueberry Fruit Salad


Ingredients:
fresh lime juice, honey, ground cardamom, of fresh mint, fresh blueberries, fresh strawberries, apples, fresh mint leaves

Directions:
In a large bowl, whisk together the dressing ingredients.
Add the salad ingredients and *to avoid the apples turning brown, toss [immediately] to combine.
Let the fruit salad set for 15-30 minutes to allow the flavors to blend.
Garnish salad with fresh mint leaves just before serving.
Servings are estimated.
Instant Pot® Corned Beef
Category: main-dish
By Soup Loving Nicole

Corned beef used to be a weekend only treat for me due to how long it took to cook, until I discovered the Instant Pot®. Save yourself time and hassle by letting your Instant Pot® do all of the work for you, and in a fraction of the time. You can have it and all of the fixings on your table in 2 hours. If you decide to fix cabbage, be sure to keep it in large wedges so that it does not overcook.

Ingredients:
2 cups water
1 (12 fluid ounce) can or bottle beer
4 cloves garlic, minced
1 (3 pound) corned beef brisket with spice packet

Directions:
Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 15 minutes.

Prep time: 5 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs 5 mins
Yields: 4 servings

Calories: 416.7
Fat: 28.3 g
Saturated fat: 9.4 g
Carbohydrates: 4.9 g
Dietary fiber: 0.1 g
Protein: 27.7 g
Cholesterol: 146 mg
Sodium: 1697.3 mg
Creamy Pesto-Piccata Chicken With Tortellini


Ingredients:
shallots, capers, heavy whipping cream, Dijon mustard, pesto sauce, lemon zest, parmesan cheese

Directions:
Cook your chicken if not already done. (I usually will sauté or poach a couple of large boneless, skinless chicken breasts.] Remove from pan and set aside. (Or you can use a purchased rotisserie chicken.].
Cook tortellini according to package directions. While pasta is cooking:
Sauté sliced shallots over medium high heat until they start to brown, about 2-3 minutes. I just saute them with PAM cooking spray, but you can use whatever medium you prefer (oil, butter or even a little chicken broth]. Add capers. Reduce heat to medium.
Return chicken to pan and continue cooking.
Add whipping cream and Dijon mustard; bring to a simmer and cook until it is slightly reduced; about 5 minutes. Add pesto sauce and mix well. Add lemon zest and juice. Reduce heat to low and continue to simmer uncovered about 5-7 minutes more.
Combine the chicken sauce with the tortellini. Gently toss to mix well. Add the freshly shredded parmesan cheese.
Serve with a tossed green salad and crusty bread.