xiaoxl/recipe_data huggingface dataset:
Moroccan Lamb Chops With Preserved Lemon Gremolata


Ingredients:
racks of lamb, ras el hanout spice mix, fresh cilantro, garlic, extra virgin olive oil, lemon juice, preserved lemons, fresh parsley leaves

Directions:
Rinse lamb and blot dry.  Trim as much fat away from rack as possible.  Slice between rib bones, all the way through, to yield eight chops per rack.  Place in large container.
Combine Ras el hanout, 2 TBSPs of garlic,  minced cilantro and olive oil.  You might need more olive oil in order to obtain a smooth slather.  Toss lamb chops in mixture and allow to stand at room temp for an hour or so.
Sprinkle coated lamb chops generously with salt and pepper.  Grill over hot fire or broil to desired doneness, only a few minutes per side.  When internal temp reaches 130 degrees F, they are medium.
After removing from cooking source and still hot, sprinkle with lemon juice.  (You might get the same result with adding the lemon juice to the marinade mixture before the lamb is cooked].
Prepare gremolata topping on same day you are serving the lamb.  Remove pulp from preserved lemons and discard, keeping the rind.  Then thoroughly rinse in cold water and mince finely.  Roughly chop parsley leaves.  Combine preserved lemon, parsley leaves, and remaining tsp of minced garlic. Sprinkle over lamb chops before serving.
**************************************************.
Preserved lemon:  I usually start with about 5 lbs of organic lemons, juicing enough of them to yield about a cup.  Go for organic ones, otherwise they have a coating of wax on them to preserve shelf life in the supermarket.  You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month before using. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.  If refrigerated, they last indefinitely.
Grandma's Corn Flake Cookies


Ingredients:
butter, granulated sugar, brown sugar, eggs, salt, baking soda, flour, walnuts, vanilla

Directions:
Cream butter and sugars; add eggs and vanilla.
Sift together salt, soda, and flour; stir in.
Fold in Corn Flakes and nuts.
Drop by teaspoonfuls on greased cookie sheets.
Flatten slightly and bake at 350 for 10 minutes, or until light brown.
Tunisian Soup With Chard and Egg Noodles


Ingredients:
cumin seed, swiss chard, red onion, garlic cloves, olive oil, tomato paste, harissa, fresh lemon juice, chickpeas, lemon wedges

Directions:
Toast cumin in a dry small heavy skillet (preferably cast-iron] over medium heat, stirring, until deeply fragrant and dark brown (be careful not to burn]. Cool, then grind to a powder in grinder.
Cook chard stems, onion, garlic, 1/2 teaspoon each of cumin and salt, and 1/4 teaspoon pepper in oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown, about 10 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 15 minutes.
Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 5 minutes.
Serve soup sprinkled with remaining cumin.
note:
Soup, without noodles, can be made 3 days ahead and chilled (covered once cool]. Bring to a simmer and cook noodles in soup before serving.
Mango Lime Butter


Ingredients:
mangoes, lime juice, sugar, water

Directions:
Cook mangos in water until tender.
Add sugar and cook until consistency of a butter.
Pour into hot sterilized jars and seal.  Process in boling water for at least 10 minutes.
Brown Bean Chowder
Category: soups-stews-and-chili
By Tonysgirl

This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.

Ingredients:
2 ½ cups dried pinto beans
3 quarts water
1 ½ teaspoons chili powder
1 ½ teaspoons salt
1 pound ground beef
½ medium onion, chopped
1 teaspoon minced garlic
1 ⅔ cups tomato puree
1 tablespoon chili powder
1 tablespoon salt
1 cup dry bread crumbs

Directions:
Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt. While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 3 quarts

Calories: 253.3
Fat: 5.8 g
Saturated fat: 2 g
Carbohydrates: 34.9 g
Sugars: 2.9 g
Dietary fiber: 9.8 g
Protein: 16.6 g
Cholesterol: 23 mg
Sodium: 1116.5 mg
No-Knead English Muffin Bread
Category: breakfast-and-brunch
By glow

This is an excellent breakfast bread that's great toasted.

Ingredients:
1 teaspoon butter
2 tablespoons cornmeal, or as needed
3 cups unbleached bread flour, divided
3 cups white whole wheat flour, divided
2 (.25 ounce) packages active dry yeast
½ teaspoon baking soda
2 cups milk
½ cup water
1 tablespoon white sugar
1 teaspoon salt

Directions:
Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal. Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl. Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes. Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together. Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 10 mins
Yields: 2 8-inch loaves

Calories: 161.9
Fat: 1.4 g
Saturated fat: 0.5 g
Carbohydrates: 32 g
Sugars: 1.8 g
Dietary fiber: 3.1 g
Protein: 6 g
Cholesterol: 2.5 mg
Sodium: 160.2 mg
Tiropita
Category: world-cuisine
By Maine_diner

I have seen many versions of this recipe. This is my mother-in-law's, and she is a great cook.

Ingredients:
6 tablespoons butter
½ cup all-purpose flour
2 cups milk
1 teaspoon salt
1 pinch nutmeg
1 pound feta cheese
3 ounces grated Greek Kefalotiri cheese
4  eggs, beaten
¼ cup chopped fresh parsley
¾ pound phyllo dough, thawed
¾ cup melted butter for brushing

Directions:
Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes. Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling. Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other. Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 9x13-inch baking dish

Calories: 342.6
Fat: 25.1 g
Saturated fat: 15.3 g
Carbohydrates: 18.3 g
Sugars: 3 g
Dietary fiber: 0.6 g
Protein: 11.3 g
Cholesterol: 119.4 mg
Sodium: 821 mg
Southern Barbecue Spaghetti


Ingredients:
lean ground turkey, onions, fresh mushrooms, green bell pepper, garlic cloves, diced tomatoes, tomato paste, tomato sauce, ketchup, barbecue sauce, nonfat beef broth, Worcestershire sauce, brown sugar, ground cumin, chili powder, spaghetti

Directions:
In  a large non-stick skillet, cook the turkey, onions, mushrooms, green pepper, and garlic over medium heat until meat is no longer pink, drain.
Transfer to a slow cooker, stir in tomatoes, tomato paste, tomato sauce, ketchup, broth, worcestershire sauce, brown sugar, cumin, and chili powder, and stir well.
Cook on low 4-5 hours.
Serve over cooked spaghetti.
Over the Top Banana Pudding


Ingredients:
instant pudding mix, milk, sweetened condensed milk, sour cream, cream cheese, bananas

Directions:
Mix together pudding, milk, condensed Milk, sour cream, cream cheese, and whipped topping until smooth and thick.
Line a bowl with vanilla wafers.
Spoon the mixture onto the wafers.
Layers should be alternated between bananas, wafers and pudding mixture.
Cover with plastic wrap.
Keep Refrigerated.
Shrimp in Achiote Oil


Ingredients:
olive oil, coconut oil, chilies, garlic cloves, soy sauce, large shrimp, scallions, kosher salt, fresh ground black pepper

Directions:
Achiote Oil.
Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
(** Note: The achiote oil can be made up to 1 week ahead. Cover and chill].
Shrimp.
Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.
Spicy Banana Dip With Black Beans


Ingredients:
olive oil, onion, sea salt, ginger, garlic cloves, chili powder, bananas, black beans, apple cider vinegar, water, cilantro

Directions:
1. Sautee the onions in the oil until golden., 2. Add sea salt, ginger, garlic and chili powder and cook for 1 minute., 3. Add bananas, black beans, vinegar and water.  Simmer for 5 minutes., 4. Remove from heat.  Let cool and add cilantro.
Mongolian Chicken
Category: world-cuisine
By Soup Loving Nicole

If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.

Ingredients:
1 pound chicken breast tenderloins, cut into thin strips
¼ cup cornstarch
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon ginger puree
1 teaspoon Sriracha sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup brown sugar
½ cup soy sauce
4  green onions, chopped

Directions:
Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate. Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes. Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 326.6
Fat: 13.1 g
Saturated fat: 2.4 g
Carbohydrates: 25.7 g
Sugars: 14.2 g
Dietary fiber: 0.9 g
Protein: 26.1 g
Cholesterol: 64.6 mg
Sodium: 1924.3 mg
Basic Macaroni and Cheese


Ingredients:
elbow macaroni, butter, flour, milk, sharp cheddar cheese

Directions:
Boil and drain macaroni per box instructions., Melt the butter in a skillet., Sprinkle in flour and stir until pasty., Whisk in warmed milk and let cook until thickened., Add cheese to sauce., Add sauce to pasta.
Ataif (Arab Filled Pancakes)


Ingredients:
active dry yeast, water, sugar, all-purpose flour, sugar, water, lemon juice, rose water, walnuts, sugar, ground cinnamon

Directions:
Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
Beat vigorously into a creamy lump-free batter.
Cover the bowl with plastic wrap and leave in a warm place for an hour.
To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
Heat an oiled skillet until it is very hot. Reduce the heat to medium.
Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.
Almas Pite (Hungarian Apple Cake)


Ingredients:
self raising flour, dry yeast, sugar, butter, sour cream, Red Delicious apples, walnuts, caster sugar, cinnamon

Directions:
To Make the Dough:
In a food processor, process butter, egg yolks and sour cream or cream.
Add the flour, dry yeast and sugar.  Process until dough is light and does not stick to the sides of the processor.
If the dough is too moist, add a bit more flour, if too dry, add a bit of milk.
Cover and put in the fridge overnight.
Take the dough out of the fridge about 1-2 hours before you bake it, so the dough can soften a little.
Preheat oven to 200 degrees celsius and greas a rectangular baking dish.
Cut the dough in two, and roll out to the size of your baking dish and place one part inches.
Sprinkle with walnuts.
Grate the apples and squeeze all the juice out.
Put apples on top of walnuts.
Sprinkle with caster sugar and cinnamon.
Put the other half of the dough on top.
Brush with a beaten egg and prick with a fork in a few places to allow steam to escape.
Bake for around 35-40 minutes.
Cool in baking dish.
Great served with cream!
Different Chicken Cordon Bleu
Category: world-cuisine
By Jennifer

Chicken breasts baked with ham and Swiss cheese, topped with an unusual mixture of sour cream, white wine, creamy soup and spices. This is a bit different than normal Chicken Cordon Bleu, but everyone seems to like it much better!

Ingredients:
8  breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 ounce) can  condensed cream of chicken soup
1 cup sour cream
½ cup white wine
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 ounce) package herb-seasoned dry bread stuffing mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 430.2
Fat: 18.3 g
Saturated fat: 10 g
Carbohydrates: 22.5 g
Sugars: 2.6 g
Dietary fiber: 0.8 g
Protein: 39.1 g
Cholesterol: 110.4 mg
Sodium: 1025.9 mg
Beef Short Rib French Onion Soup
Category: soups-stews-and-chili
By dbs.geek

Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.

Ingredients:
1 cup all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
8  meaty beef short ribs
3 tablespoons olive oil
½ cup butter
8  sweet onions (such as Vidalia®), sliced and separated into rings
2 quarts beef broth
½ cup sherry
12 sprigs fresh thyme
1 (1 pound) loaf French bread, thinly sliced
2 cups shredded Gruyere cheese

Directions:
Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour. Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn. Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired. Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so. Preheat the oven's broiler. Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock. Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

Prep time: 30 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 40 mins
Yields: 8 servings

Calories: 1162
Fat: 79.3 g
Saturated fat: 35.8 g
Carbohydrates: 62.6 g
Sugars: 8.7 g
Dietary fiber: 5.1 g
Protein: 47.9 g
Cholesterol: 176.5 mg
Sodium: 3222.3 mg
Black Bean Enchiladas (Gluten Free and Vegan)


Ingredients:
corn tortillas, olive oil, garlic cloves, red bell pepper, black beans, scallion, frozen corn, dried oregano, cumin, dried thyme, cider vinegar, monterey jack cheese, plum tomatoes, serrano chilies, salt, cilantro

Directions:
Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes.  Peppers should stay crunchy.  Remove from the heat.
Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper.  Set aside.
Heat a non-stick skillet.  Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side.  Dip the tortilla into the warmed Charred Tomato Sauce.
NOTE:  I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza.  I found this easier.  You use less sauce as well.
Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
Continue filling and rolling the tortillas until you are done repeating the above steps.
I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
I baked my casserole at 350 for 40 minutes.  Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
If you make these the day ahead store in the fridge then bake when you are going to eat them.
You can serve these with Sour Cream if you wish.
Bon Appetit.
Chicken, Spinach and Ricotta Crepe Bake


Ingredients:
egg, chicken breast fillet, tomato puree, tomato paste, fresh ricotta, cheddar cheese, mozzarella cheese

Directions:
First make the crepes if you have not bought them from the store.
Mix the flour, eggs, milk and salt into a large bowl and mix until well combined and mixture is smooth.
Allow the mixture to rest for 30 minutes before cooking.
Using a large pan, add a small amount of butter and when melted ladle the crepe mixture into the pan, spreading the mixture thinly.  Flip over once before placing onto a plate.
To make the filling, chop the chicken into small pieces and fry in a pan until cooked.
Add the tomato puree, cream and tomato paste to the chicken.  Continue to simmer for a few minutes.
Add the Vegeta or other stock seasonings until you have a desired flavour.
Scoop out the chicken, leaving majority of the saucy mixture in the pan, and combine the chicken with the ricotta.
Add the chopped baby spinach to the ricotta/chicken mixture.
spread a thin layer of the ricotta mixture onto a crepe and roll.  Continue until all of the mixture or crepes have run out.  Place each crepe next to each other in a baking dish.  Some can be layered on top of each other.
Once all of the crepes are in the baking dish,  pour the remaining creamy tomato sauce from the pan, over the top of the crepes.  Make sure to spread the sauce evenly and try to get some between the top crepes.
Sprinkle shredded cheese over the top and place into the oven at 180 degrees to bake.  Once the cheese begins to crisp, remove from the oven and allow it to set for a few minutes before serving.
Field Greens and Grilled Veggie Salad With Mustard Herb Dressing


Ingredients:
garlic clove, dijon-style mustard, red wine vinegar, extra virgin olive oil, water, mixed fresh herbs, red onion, olive oil

Directions:
Mix the garlic, mustard, and vinegar in a small bowl. Whisk in olive oil and water. Add herbs, and season with salt and pepper.
Combine blanched and raw vegetables in a bowl. Add olive oil and toss to coat, season with salt and pepper. Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
Place salad blend in a large bowl; add half the dressing and gently toss to coat. Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.