xiaoxl/recipe_data huggingface dataset:
West African Peanut Soup
Category: soups-stews-and-chili
By DRUMNWRITE

Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!

Ingredients:
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
¼ teaspoon pepper
¼ teaspoon red pepper flakes
½ cup uncooked rice
1 (18 ounce) jar creamy peanut butter
½ cup chopped roasted peanuts

Directions:
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 458.5
Fat: 32.8 g
Saturated fat: 6.3 g
Carbohydrates: 30.7 g
Sugars: 11.1 g
Dietary fiber: 6.4 g
Protein: 17.4 g
Sodium: 777 mg
Eagle Brand Festive Fudge


Ingredients:
sweetened condensed milk, salt, vanilla extract

Directions:
In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional] and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.
Spicy Mogul Chicken


Ingredients:
chicken thighs, onion, fresh garlic, gingerroot, fresh coriander leaves, chili powder, garam masala, yoghurt, salt

Directions:
Place onion, garlic, ginger, coriander, yoghurt and all the spices together until smooth. Place boned chicken thighs  in a dish. Pour over the marinade, turn the chicken over to make sure that it is coated all over, cover and leave in the fridge overnight, if possible.
Heat the oil in a skillet or frying pan, take meat from marinade (reserve marinade] and seal both sides.
Add all the marinade, and simmer slowly for about 20-25 minutes, turning occasionally - to begin with the marinade looks watery and not that great!   After a while it slowly thickens (as the meat cooks] into thick gravy that is spooned over the top of the chicken when served.
Serve with salads, spiced rice or my  Gujarati Potatoes.Recipe #176179.
N.B If less heat is required, cut down on the chili powder to 1/4 teaspoon.
Varkenvleesch - Pork Pot Roast


Ingredients:
onions, water, bay leaf, flour

Directions:
Season meat and sprinkle with flour.
Fry onions in fat until golden.
Add meat; brown on all sides.
Add water and bay leaf; cover and simmer about 2 1/2 hours or until tender.
Thicken gravy with remaining flour mixed with a little water.
Jamaica Me Crazy Chili


Ingredients:
ground beef, olive oil, onions, garlic cloves, ground cumin, paprika, chili powder, white sugar, salt, ground cloves, diced tomatoes, kidney beans, black beans, cannellini beans, tomato paste

Directions:
Brown ground beef over medium high heat in a large, deep frying pan.
Drain off fat and set aside.
Coat a large dutch oven with cooking spray and place over medium high heat.
When pan is hot add the olive oil and cook the onion and garlic until the onion is tender, then add the peppers and cook until tender.
Season with the cumin, paprika, chili powder, sugar, salt and cloves.
Stir in the canned diced tomatoes, and the drained cans of beans.
Add water to cover all.
Bring to a boil and then stir in the meat and tomato paste.
Bring to a boil and then simmer 30 minutes.
Remove from the heat and stir in the vinegar.
May serve with chopped fresh cilantro as decorative topping.
How to Make Coquilles Saint-Jacques
Category: appetizers-and-snacks
By Chef John

For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.

Ingredients:
2 tablespoons unsalted butter
½ cup diced shallots
½ pound white button mushrooms, sliced
salt and freshly ground black pepper to taste
1 cup white wine
1 pound sea scallops
½ cup heavy whipping cream
1  egg yolk
1 pinch cayenne pepper, or to taste
2 teaspoons minced fresh tarragon
1 teaspoon lemon zest
4 large oven-safe scallop shells
¼ cup shredded Gruyere cheese
1 pinch paprika
8  fresh tarragon leaves

Directions:
Melt butter in a large skillet over medium heat; saute shallots in the hot butter until translucent, 5 to 8 minutes. Stir mushrooms, salt, and black pepper into shallots. Turn heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour white wine over mushroom mixture, dissolving any browned bits of food on bottom of skillet into wine; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side. Transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes. Stir often. Turn off heat and let mixture cool for 1 minute. Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir cayenne pepper, 2 teaspoons tarragon, and lemon zest into sauce. Divide mushroom mixture into scallop shells, spreading mushrooms out to cover bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyere cheese and paprika or cayenne. Turn oven's broiler to high. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level. Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes. Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 374.3
Fat: 21.6 g
Saturated fat: 12.3 g
Carbohydrates: 8.3 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 26.3 g
Cholesterol: 161.6 mg
Sodium: 318.8 mg
Tuna Fish-Cheese Patties


Ingredients:
milk, solid white tuna, green peppers, onions, garlic clove, egg, cheddar cheese, panko breadcrumbs, olive oil

Directions:
Into a small bowl, tear-up the bread and soak in 2 tbsp milk for a couple minutes. Set aside.
In a mixing bowl, thoroughly mix all ingredients together (except oil and Panko].
If the mixture feels too wet, add Panko a tbsp at a time, until you can form soft balls.
Heat 2 tbsp olive oil in a frying pan.
Form tuna mixture into patties and fry for 5 minutes until golden brown.
Carefully flip the patties. Add more oil if necessary and brown the other side for 5 minutes.
Drain on paper towels and serve after a 4 or 5 minute rest.
Jane Brody Turkey Carcass Soup


Ingredients:
turkey carcass, water, onions, celery & leaves, carrot, leek, turnip, garlic cloves, salt, bouquet garni, fresh parsley, dried thyme leaves, bay leaf, onions, minced garlic clove, olive oil, carrot, celery, mushroom, flour, dried marjoram, barley, rice, turkey meat, fresh parsley

Directions:
For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.] Strain the stock and cool in order to skim off the fat.
Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
For the Soup:  In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
Add the flour and stir for one minute.
Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
Chocolate Brownie Cake


Ingredients:
water, margarine, shortening, flour, sugar, eggs, sour cream, vanilla, milk, baking soda

Directions:
"In a medium saucepan bring to a boil the water, margarine, cocoa, and shortening.  Remove from heat and add the remainder of ingredients.  Pour into a greased jellyroll pan.  Bake at 350F for 20 minutes."
Mango Margarita


Ingredients:
sugar, water, of fresh mint

Directions:
Make a simple syrup by bringing the sugar and water to a boil. Let it boil for about 1 minute, and then take it off the burner and add the mint leaves letting them steep until the mixture comes to room temperature.
Pour syrup into blender through a sieve to extract mint leaves.
Add mangoes, tequila, and ice.
Blend thoroughly and enjoy!
Pumpkin and Spinach Curry


Ingredients:
onions, garlic, ginger, ground coriander, ground cumin, ground turmeric, pumpkin, water, fresh coriander

Directions:
Coat the pan with cooking spray, heat and add the onion. Cook, stirring until softened.  Stir in the garlic, ginger, chili, coriander, cumin and turmeric.  Stir for 30 seconds.
Add the pumpkin, water and stock cube.  Simmer, covered about 15 minutes or until pumpkin is tender.  Stir in the spinach and fresh coriander.  Cook, stirring, until spinach is just wilted.
Sausage, Pepper and Onion Hoagies


Ingredients:
hot Italian sausage, extra virgin olive oil, garlic cloves, onion, cubanelle peppers, red bell pepper, banana peppers, extra virgin olive oil, butter, garlic clove

Directions:
Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
Split and toast the bread under broiler.
Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes.
Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet.
Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
Glazed Chops With Creamy Broccoli Rice


Ingredients:
brown sugar, ground cayenne pepper, garlic powder, paprika, salt, black pepper, olive oil, broccoli, vegetable broth, water

Directions:
In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder].
Rub the brown sugar/spice mix all over both sides of the each chop. Use all of the spice mix.
Heat olive oil in a skillet over medium/high heat. Add the pork chops. Cook the chops in olive oil over medium heat for about 7 minutes on each side or until they are nicely browned and cooked through.
For the broccoli rice cook the rice according to package directions. Set aside.
Cook broccoli in the vegetable broth for about 10 minutes or until very tender. Mash or puree the broccoli, adding milk to get a smooth, creamy consistency. Pour over the cooked rice and stir to combine.
In a large non-stick skillet, melt the butter and add the garlic. Sauté over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic are incorporated.  Season with salt and pepper.
ASPARAGUS SUMMER SALAD


Ingredients:
asparagus, corn kernels, cherry tomatoes, black olives, green onion, basil leaves, lemon zest, lemon juice, sea salt, black pepper

Directions:
In a medium pot with a s teaming basket over high heat, boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside.
In a medium bowl, combine corn, orange peppers, tomatoes, black olives, green onion, basil, lemon zest, lemon juice, salt and black pepper; toss well. At this point, if desired, add salad dressing/vinaigrette and toss until well incorporated.
Add blanched asparagus and gently toss them inches Serve immediately otherwise place in the refrigerator until ready to serve.
Note: If wanted to cut on calories, this salad doesn’t need dressing or vinaigrette.
Fresh Peach Pie


Ingredients:
cream cheese, sugar, lemon juice, cornstarch

Directions:
Combine cream cheese and 1/2 cup sugar in a small bowl.   Spread mixture over bottom of baked and cooled piecrust.
Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth.  Heat in a saucepan over medium heat until slightly thickened.
Toss remaining peaches with remaining lemon juice and set aside.
Add peaches to cooked mixture and stir to coat.  Let mixture cool.
With slotted spoon, scoop up peaches and place in piecrust.  Refrigerate for a couple of hours before serving.
Cream of Pumpkin Soup (Kürbiscremesuppe)


Ingredients:
pumpkin, vegetable broth, white wine, butter, shallots, garlic cloves, parsley, cinnamon

Directions:
Heat butter or oil in a large pot and add chopped shallots and garlic. Let fry until translucent.
Add cubed pumpkin and stir.
Add white wine and vegetable broth and let cook until pumpkin cubes are tender (about 15minutes].
Add cream and, if using, a generous pinch of cinnamon.
Puree soup (blender or immersion blender].
Salt and pepper to taste and add chopped parsley (I like french].
Transfer soup into soup bowls/plates and sprinkle with pumpkin seed and  about 1 teaspoon of pumpkinseed oil each. If you feel very "decadent" - add a dollop of whipped cream (non sugared :]!].
Serve as entrée or main dish with rustic bread.
Nutty Date Bites


Ingredients:
dates, walnuts, unsweetened coconut

Directions:
Place the pitted dates and walnuts in the bowl of a food processor., Puree until a smooth consistency., Roll mixture in to balls using 1 teaspoon of puree for each ball., Roll the balls into the coconut to cover., Serve., Can also be frozen.
Baked and Poached Tilapia
Category: seafood
By natalia

This is a healthy and tasty alternative to frying fish.

Ingredients:
4 (4 ounce) fillets tilapia
¼ cup fresh lemon juice
2 ½ teaspoons ground coriander
1 ½ teaspoons dried parsley
1  roma (plum) tomato, diced

Directions:
Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil. Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 124.6
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 2.7 g
Sugars: 0.8 g
Dietary fiber: 1 g
Protein: 23.4 g
Cholesterol: 41.4 mg
Sodium: 73.7 mg
Chicken & Wild Mushroom Ravioli With Cherry Sage Sauce


Ingredients:
wonton wrappers, sweet potato, parmesan cheese, shiitake mushrooms, butter, pancetta, butter, fresh sage, dried cherries, low sodium chicken broth, white wine, cornstarch, cold water, butter

Directions:
Microwave sweet potato for 4 minutes or until tender.  Set aside to cool.
While potato is cooking, saute pancetta until cooked crisp; drain off fat.
Saute mushrooms in butter until soft and cooked to your liking.
Cut sweet potato in half and scrap out potato pulp; place pulp in medium size bowl.
Add pancetta, mushrooms, chicken, and cheese to the potato pulp and mix well (you might have to get your hands dirty for this one].
Lay one wonton wrapper on a plate, place approximately 1 tbsp of mixture into the middle of the wrapper, then dip your finger in water and run it around the outside of the wrapper and place another wrapper on the top.  Push the top wrapper down around the sides so that it sticks to the bottom wrapper.  Repeat until all the wrappers are used up.
If you are going to freeze these for later, this is the time to freeze them!  Otherwise, place raviolis on waxed paper and put in the fridge to keep cold while you make your sauce.
Put on a big pot of water so it can come to a boil as you make the sauce.
Melt 1 tbsp of butter in a frying pan over medium heat, add sage and saute for 1 minute.  Add cherries, then stock and wine. Increase heat to a boil, then turn down to a simmer and cook for 3 minutes.
Add cornstarch to cold water, mix well and stir into the sauce.  Increase heat once again to a boil, then reduce to a simmer for another 2-3 minutes.
Remove from heat and stir in butter.  Place lid on sauce to keep warm.
Your water should be boiling by now.  Drop 5-6 raviolis into pot, one at a time.  Boil raviolis for 2-3 minutes until they all float to the top and remove immediately.  Repeat with the remaining raviolis until they are all cooked.
Serve 4 raviolis per person as a main dish or 2 per person for a side dish.  Place raviolis on plate and cover with cherry sage sauce.
Good Karma Schawarma - Wraps


Ingredients:
plain nonfat yogurt, garlic, onion, red wine vinegar, fresh parsley leaves, dried oregano, salt, ground cumin, fresh ground black pepper, ground sage, boneless skinless chicken breasts, sour cream, English cucumber, dried dill, garlic powder, lemon juice, salt, fresh ground black pepper, tomatoes, onion

Directions:
Marinade:  In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage. Add chicken and marinate in the refrigerator for 12 to 24 hours.
Tzatziki sauce: In a medium bowl, combine yogurt, sour cream, cucumber, dill, garlic powder, lemon juice, salt and pepper.  Mix well. Refrigerate at least 1 hour.
Chicken:
Preheat oven to 350 degrees F with oven rack in center. Line 9x13-inch baking sheet (or larger] with non-stick aluminum foil. (Baking sheet should have sides].
Remove chicken from marinade, taking off excess marinade.  Place chicken on baking sheet.   Bake in center of oven for 45 minutes or until chicken is done.
Let rest for 10 minutes. Remove to a cutting board, discarding foil. Slice chicken into 1/2-inch thick pieces.
Serve sandwiched in flatbread and drizzled with Tzatziki Sauce. Top with spinach leaves, tomato and onion.
Peach Crisp With Toffee, Pecans & Amaretto


Ingredients:
sugar, Amaretto, orange zest, lemon zest, pecans, all-purpose flour, butter

Directions:
In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest.  Toss to coat.  Let stand at room temperature 30 minutes, tossing occasionally.
Preheat oven to 350°F
Place toffee bits, pecans, flour, and butter in a food processor.  Using on/off turns, process topping until moist clumps form.
Divide peach mixture among six 1 1/4-cup ramekins.  Place ramekins on baking sheet.  Sprinkle topping over peaches in ramekins, dividing equally.
Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
Cool slightly.  Serve with vanilla ice cream.
Turkey Sausage & Spinach Orecchiette


Ingredients:
garlic, sweet peppers, tomato sauce, asiago cheese

Directions:
Heat a large nonstick skillet over medium high heat.  Add sausage, onions and garlic; cook 5 minutes, stirring occasionally.  Stir in peppers and Italian seasoning; cook an additional  5 minutes, stirring occasionally.  Add tomato sauce and simmer 2 minutes.
Meanwhile, cook orecchiette pasta following package directions, about 10 minutes.  Drain.
Gradually stir spinach into skillet.  In pasta pot, combine pasta and sausage sauce, adding some of the cooking water if needed to loosen sauce.
To serve, spoon pasta into a large serving bowl.  Top with shredded Asiago cheese.
Chocolate Cookies with Fleur de Sel
Category: desserts
By Dawn Morris

A scrumptious combination of rich chocolate cookies with French sea salt (fleur de sel). The best mix of salty and sweet!

Ingredients:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup semisweet chocolate chips
3 large eggs
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla extract
1 cup chocolate chunks
fleur de sel to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside. Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks. Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops. Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.

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

Calories: 123.8
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 16.3 g
Sugars: 10.8 g
Dietary fiber: 1.2 g
Protein: 1.7 g
Cholesterol: 21.8 mg
Sodium: 114.7 mg
Antipasto


Ingredients:
ham, mozzarella cheese, black olives, artichoke hearts, hearts of palm, sugar

Directions:
Roll ham and pastrami around cheese.
Secure with toothpick.
Mix dressing and sugar.
Layer rolls and remaining ingredients and marinate for at least 2 hours in dressing.
Serve all on a bed of lettuce.
Balsamic Pork Garden Salad


Ingredients:
cooked pork, red wine, Worcestershire sauce, roasted garlic, butter, sugar

Directions:
Melt butter in sauce pan.
Add all other ingredients, stirring.
Bring to a boil and immediately reduce heat.
Stir in pork, coating well with sauce.
Cover pan, and cook on medium low until well heated.
Remove from heat and allow to cool.
Place pork on top your favorite garden salad, drizzle remaining sauce as salad dressing and serve immediately.
Emily's Favorite Breakfast Pizza


Ingredients:
margarine, butter, onion, green bell pepper, Canadian bacon, eggs, cheddar cheese, fresh cilantro

Directions:
Melt butter in a large skillet., Saute onion, green bell pepper, and bacon until tender., Add eggs, salt, and pepper to skillet., Stir and cook until eggs are almost set, but not runny., Place pizza crust in pizza pan or baking stone., Spread egg mixture evenly over pizza crust., Top with picante sauce., Sprinkle with cheese., Bake at 400 degrees for 5-10 minutes or until cheese melts., Sprinkle with cilantro.