xiaoxl/recipe_data huggingface dataset:
Spicy Kale and Shrimp Soup
Category: soups-stews-and-chili
By Bethie

This soup is full of flavor and so healthy! You can adjust the heat by altering the amount of curry paste you use; a little goes a long way. A lemon wedge is the perfect garnish.

Ingredients:
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped carrots
2 cloves garlic, minced
8 cups reduced-sodium chicken broth
1 teaspoon chopped fresh basil
4 cups chopped kale (ribs removed)
1 teaspoon red curry paste
salt and ground black pepper to taste
1 pound peeled and deveined shrimp
2 (8 ounce) cans chopped tomatoes
1 (8 ounce) can kidney beans, rinsed and drained
1  lemon, juiced

Directions:
Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes. Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes. Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes. Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 148.8
Fat: 3.1 g
Saturated fat: 0.8 g
Carbohydrates: 15 g
Sugars: 4.1 g
Dietary fiber: 3.9 g
Protein: 16.5 g
Cholesterol: 90.3 mg
Sodium: 391.5 mg
Chocolate Velvet Pudding


Ingredients:
sugar, cornstarch, instant coffee crystals, butter, vanilla extract

Directions:
Mix sugar, egg yolks and cornstarch in heavy medium saucepan. Gradually whisk in milk.
Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
Continue to boil 1 minute longer, whisking constantly.
Remove pudding from heat.
Add chocolate, butter and vanilla; whisk until pudding is smooth.
Divide between 4 dessert dishes.
Cover and refrigerate until cold.
Quince Paste


Ingredients:
quinces, caster sugar, cinnamon sticks

Directions:
Wash the down off the quinces and chop roughly - we don't bother to peel or core at this point. Place quinces in a saucepan with 4 cups of water. Bring to the boil, reduce heat and simmer until soft.
Drain off the excess water and push the fruit through a sieve. Weigh the quince puree and place an equal amount of sugar and the cinnamon sticks with the puree in a clean saucepan.
Stir over low heat, then increase heat and boil until the mixture turns pink. When the mixture begins to thicken you will need to stir constantly so the paste doesn't burn.  It's ready when it's really thick and comes away from the pan.
Pour the paste into a plastic takeaway containers. When cool place the lids on the containers and stand in warm place for 12 hours. You can cut the paste into shapes or rounds if desired. The quince paste can be kept in dry storage for about 12 months if it is airtight.
Easy Tomato Soup With Israeli Couscous - Crock-Pot


Ingredients:
olive oil, yellow onion, garlic clove, crushed tomatoes, tomato paste, sugar, bay leaves, salt, fresh ground black pepper, israeli couscous, fresh basil leaves

Directions:
Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves.
To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.
Best Almond Butter Brownies Recipe


Ingredients:
eggs, honey, granulated sugar, vanilla extract, almond butter, cocoa powder, baking soda, salt, chocolate chips

Directions:
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy’s Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
Southwest Turkey Tenderloin Stew


Ingredients:
turkey tenderloins, chili powder, ground cumin, salt, diced tomatoes with mild green chilies, garbanzo beans, black beans, pinto beans in chili sauce, mild green chilies, red bell pepper, green bell pepper, onion, salsa, garlic cloves, fresh cilantro

Directions:
Place turkey in slow cooker.  Sprinkle chili powder, cumin and salt over turkey; toss to coat.
Add beans, tomatoes, chilies, bell peppers, onion, salsa and garlic.  Mix well.
Cover and cool on Low 5-8 hours or until turkey is no longer pink in center and vegetables are crisp-tender.
Ladle into bowls.  Garnish with cilantro, if desired.
Makes 8 servings.
Butter Tart Squares
Category: desserts
By Kimberley

Tastes like the real thing but is a lot less time consuming!

Ingredients:
½ cup butter
2 tablespoons confectioners' sugar
1 ¼ cups all-purpose flour
1 ½ cups packed brown sugar
¼ cup butter, melted
2  eggs, beaten
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes. To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

Yields: 12 squares

Calories: 307.9
Fat: 12.5 g
Saturated fat: 7.6 g
Carbohydrates: 47.9 g
Sugars: 35.3 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 61.5 mg
Sodium: 102.7 mg
Awesome Ice Cream Sandwich "cake"


Ingredients:
butter, yogurt, sugar, brown sugar, eggs, salt, baking soda, pure vanilla extract, whole wheat flour, chocolate chips, mint chocolate chip ice cream

Directions:
Cookie:
Preheat oven to 350 degrees.
In large mixing bowl, combine butter, yogurt, melted chocolate and both sugars.
Add in eggs, and mix until well blended.
Add salt and baking soda to the wet mixture, and stir together.
Begin to add in the flour, doing a cup at a time until both cups are well incorporated.
Poor in chocolate chips and stir into the dough.
Using a non-stick 8" spring-form pan, line the bottom with parchment paper. (Place the pan on top of the paper, draw a circle around the outer base, and cut out to fit exactly].
Drop in (by spoon-fulls] 1/2 or less of the cookie dough, and, with your hands, press down to make an even layer at the bottom of the pan.
Put in oven for 25-30 minutes (depending on your oven's temp], and bring out to cool, once at desired doneness.
Once cooled, remove giant cookie from pan, wrap in plastic wrap (to prevent dryness].
Repeat above directions and make 1 more giant cookie.
Once second cookie comes out to cool, place ice cream on counter to soften a little.
Leaving the cooled cookie in the spring-form pan, empty entire pint of ice cream into pan on top of the cookie.
Spread ice cream evenly over cookie.
Unwrap first cookie, and place it on top of the ice cream (I do it face down, so that the top is very flat and even. It makes for easier decorating].
Push cookie down until everything is compacted and firm, cover with plastic wrap, and place back in the freezer.
Now -- to DECORATE this cake -- the possibilities are endless. You can use powdered sugar to dust the top then drizzle melted chocolate over that, or check out kittencal's great recipe for frosting in my "baking treats" cookbook for some real fun! Also and idea -- add shaved chocolate to the sides. I just left mine plain, but it would add a bit of sophistication, I think.
Hope you all enjoy!
Quick Italian Green Beans


Ingredients:
green beans, diced tomatoes, olive oil, salt, pepper

Directions:
Combine drained green beans and tomatoes in microwave-safe dish.
Drizzle with olive oil and vinegar.
Sprinkle with salt and pepper.
Microwave (uncovered] for one minute or until heated.
Cover (to keep hot] and serve.
Sati Babi
Category: world-cuisine
By FRUNKLE

Pork butt is marinated in a savory blend of spices, before being grilled on skewers and served with a sprinkle of fresh lime juice.

Ingredients:
3 pounds pork butt roast, cut into 1 1/2 inch cubes
¾ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon ground coriander
1 tablespoon cumin seed
½ teaspoon vegetable oil
½ cup sliced onions
1 tablespoon brown sugar
⅓ cup soy sauce
¼ teaspoon ground ginger
3  limes, cut into wedges

Directions:
In a glass bowl or dish, mix together the salt, pepper, coriander, cumin seed, and vegetable oil. Add pork cubes, and stir to coat. Let stand for 20 minutes. Add onion, brown sugar, soy sauce, and ginger; stir to blend. Cover and refrigerate for at least one hour, but best overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Thread pork cubes onto skewers. Cook pork on the grill, basting frequently with the remaining marinade. Turn occasionally until cooked through, about 15 minutes. Serve sprinkled with lime juice to taste. Discard any unused marinade.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 8 skewers

Calories: 224.3
Fat: 13 g
Saturated fat: 4.5 g
Carbohydrates: 6.6 g
Sugars: 2.6 g
Dietary fiber: 1.4 g
Protein: 20.2 g
Cholesterol: 70.7 mg
Sodium: 873.4 mg
Cajun Ham and Potato Bake


Ingredients:
red wine vinegar, Dijon mustard, potatoes, lean ham, chili powder, cumin, onion

Directions:
Preheat oven to 350 degrees F.
Spray a 9-inch square baking dish with nonstick spray.
Set aside.
In a medium bowl, combine vinegar, mustard, chili powder, and cumin.
Add potatoes, onion and ham; toss to coat.
Transfer to the pan.
Bake, covered, for 35 minutes.
Uncover and bake 10 minutes longer, or until potatoes are tender.
Extract the Most Juice from Citrus Fruits


Ingredients:
orange, lime, lemon

Directions:
Trick #1: First, the fruit has to be at room temperature.
Trick #2: Roll fruit back and forth on the counter applying heavy pressure with the heel of the hand. This will help to burst the segments inside. This is a good one to use when we need a little bit of juice.
Trick #3: Another method is to place citrus fruit in a bowl of hot water from the tap (not boiling] and let it sit for about 1 minute which will redistribute the juice.
Trick #4: Another one is the microwave. Place your citrus fruit in a microwave-safe bowl and microwave for 15 to 30 seconds on High (depending on the size of the fruit; i.e. lime is about 15-20 seconds, lemon between 20 to 25 and orange about 25 to 30 seconds]. This is great especially when you need to extract as much juice as possible.
Trick #5: Of course, here's the obvious method --  a juicer! There are three to choose from; one is a manual citrus juicer with the reamer. There's the hand held press juicer and the other is a power juicer.
Trick #6: And last but not least is using a fork on the flesh of half of fruit and moving back and fork twisting the utensil.
Orange-Honey Glazed Chicken Breasts


Ingredients:
light corn syrup, honey, Dijon mustard, distilled white vinegar, red pepper flakes, all-purpose flour, chicken breast halves, shallot

Directions:
Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.] Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze], 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot] and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze], about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
Variations:  Apple-Maple Glazed Chicken Breasts.
Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
Pineapple-Brown Sugar Glazed Chicken Breasts.
Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.
Grilled Brown Sugar Pork Chops or Chicken


Ingredients:
boneless skinless chicken breasts, brown sugar, soy sauce, ginger powder, garlic powder, salt, black pepper, cayenne pepper, cold water, cornstarch

Directions:
In a small saucepan combine brown sugar, apple juice, oil, soy sauce, ginger powder, garlic powder, salt, pepper and cayenne (if using]; bring to a boil over medium-low heat stirring until sugar is completely dissolved (about 4 minutes] and the mixture is at a light simmer.
In a small cup mix together 1/4 cup water and cornstarch; add to the mixture and whisk over low heat until thickened; remove from heat and cool completely (at this point it may be refrigerated].
After the sauce has cooled completely place the pork chops or chicken on a large plate.
Remove a little sauce to a separate bowl to brush onto the meat.
Brush liberally with the sauce on both sides; cover meat and chill for 6 hours or up to 24 hours, refrigerate the remaining sauce to baste the meat with later.
Grill the pork chops or chicken brushing with the remaining sauce while grilling or towards the end of the grilling time.
Cornbread Salad


Ingredients:
Southern Country Cornbread, red onion, green bell pepper, red bell pepper, tomatoes, sweet pickle, dill pickle, mayonnaise, sweet pickle juice, fresh ground pepper

Directions:
In a small bowl, whisk together the mayonnaise, sweet pickle juice and peppers and set aside.
In a large bowl combine the remaining ingredients, tossing well.
Add the dressing mix to the cornbread mixture just before serving.
Enjoy.
Pork Loin With Asparagus (Schweinelendchen Mit Spargel)


Ingredients:
butter, white asparagus, sugar, onion, pickle, hard-boiled eggs, creme fraiche, chervil

Directions:
Cut the pork loin in slices.
Heat the butter in a frying pan and fry the pork loin slices for 3 minutes on each side, season with salt and pepper and keep warm.
Peel the asparagus.
Bring water to a boil in a large saucepan and add a teaspoon of both salt and sugar.
Cook asparagus for about 15 minutes, then remove, allow to drain and keep warm.
Peel the onion and pickle and puree in a blender.
Peel the hard-boiled eggs and chop finely.
Mix together the eggs, crème fraîche and the onion, pickle mixture.
Season with salt, pepper and chervil.
Pour the sauce on to the asparagus and serve with the pork loin and boiled potatoes.
Ww 1 Ww Point Cloud Pie


Ingredients:
light butter, Cool Whip Free, strawberry

Directions:
Begin by preheating oven to 350 degrees.
For Crust:
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.  Combine crumbs with melted butter and stir until well mixed.
In an oven-safe pie dish sprayed with nonstick spray, evenly distribute Fiber One mixture, using your hands or a flat utensil to press & form the crust.  Use your fingers to press it into the edges and up along the sides of the dish.
Bake pie crust for 10 minutes.  Set aside.
For filling:
In a separate dish, dissolve gelatin mix into 2 cups boiling water.  Stir for 2 minutes, or until completely dissolved.  Stir in 1 cup of cold water, and place in fridge for about 1 1/2 hours, but NO LONGER (Jell-O should be jiggly, but not firm].
Next, use a mixer to fold in Cool Whip.  Once mixture is very well blended, pour evenly into pie crust.  Use a flat utensil to smooth out surface.
Refrigerate for several hours until firm.  If desired, garnish pie with sliced strawberries.
Tami's Red Sauce: Bolognese Tomato Sauce with Ground Beef
Category: side-dish
By Jess

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!

Ingredients:
1 pound ground beef
2 (29 ounce) cans tomato sauce
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons white sugar
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 187.4
Fat: 7.4 g
Saturated fat: 2.8 g
Carbohydrates: 19.2 g
Sugars: 12.6 g
Dietary fiber: 4.3 g
Protein: 13.3 g
Cholesterol: 35.5 mg
Sodium: 1389.7 mg
Shepherd's Pie


Ingredients:
ground beef, corn, potatoes, minced garlic clove, salt, pepper, seasoning salt, butter, milk, water, flour

Directions:
Preheat oven to 350°F
In large pan brown beef, onion and garlic.
When browned add all your seasoning (to taste, season is just thrown in], water and flour.  Simmer for 15 min until gravy like consistency.
Boil potato, drain and mash with butter and milk.
In dish put layer of corn, and beef  pack down, add potato pack down, season top with Mrs. Dash and seasoning salt.
Cook in oven for 15 to 20 minutes until a light golden color.
Enjoy.
Oven-Baked French Toast


Ingredients:
half & half light cream, eggs, butter, brown sugar, vanilla extract, cinnamon

Directions:
Lightly grease a 9X13 pan.
Arrange bread in 2 layers in pan.
In large bowl, wisk together the remaining ingredients.
Pour evenly over bread slices, pressing down until some of the liquid is absorbed and bread does not float.
Bake 350F for 45 minutes, or until center reaches 160F and bread is golden brown.
Chocolate Water Glaze


Ingredients:
bittersweet chocolate, water

Directions:
Double Boiler Method: Melt chocolate in a pan set over hot (not boiling] water.
Stir until smooth.
Microwave Method: Melt chocolate in a microwave-safe bowl.
Microwave at LOW or MED for 30 sec.
Remove and stir.
If not completely melted, continue microwaving.
Stir until smooth.
Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize] until the mixture is satiny smooth.
It will have consistency of softly whipped cream.
If you wish the glaze to be thinner, whisk in another TB (or more] of hot water.
Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
Let the glaze set.
If the weather is too warm, refrigerate the cake to let glaze set.
The gloss disappears in hot weather but returns at room temperature.
Beware of fingerprints on the glaze; they show.
Corn Casserole (Red Lobster Cheddar Bay Biscuit Version)


Ingredients:
biscuit mix, butter, sour cream, sharp cheddar cheese, whole kernel corn

Directions:
Prep: melt butter on low heat in saucepan and pre-heat over to 350 degrees.
Add all contents into casserole pan (8"x8" works well] including the biscuit mix spice pack.
Mix throughly, even out surface prior to placing in oven.
Bake at 350 degrees for approximately 60 minutes until golden.
Remove from oven and let sit for 5-10 minutes before serving.
Apple Strips


Ingredients:
salt, sugar, butter, lemon rind, sour cream, apples, sugar, flour, cinnamon, lemon juice, egg, sugar

Directions:
Preheat oven to 350.
Sift flour, salt, and 1/4 cup sugar.
Cut in butter and lemon rind.
Sprinkle sour cream over mixture and mix with fork until moist enough to stick together.
Divide dough in half. Roll out half on waxed paper to 15x10". Turn over onto ungreased jelly roll pan or baking sheet. Peel off waxed paper.
Bake at 350 12 minutes.
Prepare filling - mixed chopped apples, sugar, flour, cinnamon, and lemon juice. Spread over baked crust.
Roll out remaining dough into 15x10" rectangle on waxed paper. Turn over onto apple filling.
Brush with egg and sprinkle with sugar.
Bake at 400 degrees for 25-30 minutes.
Cool, cut into 3 1/2 inch squares.
Slow Cooker Hamburger Soup with Macaroni
Category: soups-stews-and-chili
By Brian

A fairly quick and easy hamburger soup with macaroni that I just threw together. This recipe freezes well. The soup will thicken upon standing.

Ingredients:
1 pound lean ground beef
4 ½ cups water
½ (32 fluid ounce) container beef broth
1 (28 ounce) can crushed tomatoes
1 (15.25 ounce) can whole kernel sweet corn (such as Green Giant® Niblets®), undrained
1 cup frozen lima beans
¾ cup barley
2 stalks celery, thinly sliced
1 medium onion, chopped
1 cube beef bouillon
1 teaspoon ground paprika
½ teaspoon Italian seasoning
1  bay leaf
2 cups elbow macaroni
1 tablespoon chopped fresh parsley, or to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain off any excess grease. Transfer beef to a slow cooker. Add water, broth, tomatoes, corn, lima beans, barley, celery, onion, bouillon, paprika, Italian seasoning, and bay leaf to the slow cooker. Cook on Low for 6 hours. Just before serving, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Add cooked macaroni to the soup. Stir until combined and heated through. Serve immediately garnished with parsley.

Prep time: 15 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 25 mins
Yields: 8 servings

Calories: 380.1
Fat: 9.6 g
Saturated fat: 3.4 g
Carbohydrates: 55.1 g
Sugars: 3.6 g
Dietary fiber: 8.2 g
Protein: 20.8 g
Cholesterol: 33.2 mg
Sodium: 654.1 mg