xiaoxl/recipe_data huggingface dataset:
Savory Vegetable Beef Stew
Category: soups-stews-and-chili
By JAIME5025

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Ingredients:
3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1  bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6  carrots, cut into 1-inch pieces
1  green bell pepper, cut into 1/2-inch dice
1  onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Directions:
Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours. Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes. Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 12 servings

Calories: 342
Fat: 17.5 g
Saturated fat: 6.5 g
Carbohydrates: 23.7 g
Sugars: 4.9 g
Dietary fiber: 3.7 g
Protein: 21.8 g
Cholesterol: 62.7 mg
Sodium: 679.7 mg
One-Bowl Buttermilk Chocolate Cupcakes


Ingredients:
all-purpose flour, cocoa powder, sugar, baking soda, salt, buttermilk, butter, apple cider vinegar, vanilla extract

Directions:
Preheat oven to 350°F Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking soda and salt.
Pour in the rest of the ingredients (it’s helpful to have the buttermilk at about room temperature] and stir until just combined.
Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean.
Cool completely on a wire rack before frosting.
Vegetable Burritos


Ingredients:
fresh mushrooms, onion, green pepper, garlic, olive oil, kidney beans, ripe olives, pepper, 8-inch flour tortillas, sour cream, chunky salsa, cheddar cheese, parsley, cilantro

Directions:
Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
Remove from heat; drain.
Combine cooked vegetables, drained kidney beans, olives, and pepper.
Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
Top with 1 tbls.
sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
Coat a large nonstick skillet or griddle with cooking spray.
Heat over medium-high heat until hot.
Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
Top with 1 tbls salsa.
Garnish with parsley or cilantro if desired.
Yield: 8 servings.
Green Chile Pork Chops


Ingredients:
yellow onion, fresh garlic cloves, fresh oregano, mild green chilies, diced tomatoes, water, salt, pepper

Directions:
Pour oil in a large saute pan with a lid.
Heat over medium high until hot.
Add pork chops, onions, garlic and oregano.
Saute for 5 minutes or until the onions are translucent and the pork chops are browned.
Add the rest of the ingredients and bring to a boil.
Cover and simmer for 30 minutes or until pork chops are tender.
Pork Ragu Hungarian Style


Ingredients:
salt, red bell pepper, peas, chicken, dried dill, ground cumin, paprika, water, cornstarch

Directions:
Quickly fry each side of pounded pork cutlet that has been salted to taste in a deep, non-stick frying pan. Fry each in a single layer, and set aside in bowl if frying several cutlets.
Return cutlets to frying pan, and add onion, pepper, peas, spices and water. Cover pan and let simmer on low for 15-30 minutes until vegetables are cooked, making sure water is always covering food.
Stir cornstarch with some water in measuring cup, and add to pan to thicken the sauce.
BBQ Pulled Pork Sandwich
Category: main-dish
By Allrecipes

Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!

Ingredients:
Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½  lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon granulated garlic
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Pulled Pork:
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 (4 pound) pork shoulder roast
¼ cup molasses
Sauce:
3 cups barbeque sauce
1 cup strong brewed coffee
1 tablespoon molasses
1 tablespoon brown sugar
1 teaspoon dry mustard
1 pinch cayenne pepper, or more to taste
4  Italian-style hoagie buns, split lengthwise and toasted
¼ cup onion, chopped  (Optional)
¼ cup jalapeno pepper, seeded and minced  (Optional)

Directions:
Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use. Preheat oven to 300 degrees F (150 degrees C). Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl. Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides. Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes. Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

Prep time: 1 hr 30 mins
Cook time: 3 hrs 30 mins
Total time: 5 hrs
Yields: 4 sandwiches

Calories: 838.4
Fat: 34.7 g
Saturated fat: 10.3 g
Carbohydrates: 100.1 g
Sugars: 40.9 g
Dietary fiber: 7 g
Protein: 31.2 g
Cholesterol: 97.5 mg
Sodium: 3478.9 mg
Werther's Caramel Martini


Ingredients:
vodka, half-and-half

Directions:
Mix Bailey's Caramel Irish Cream and Vodka in a shaker with ice., Strain in a martini glass and add half and half.
Sweet Refrigerator Pickles With Onion


Ingredients:
cucumbers, onion, bell pepper, mustard seeds, celery seed, vinegar, sugar, canning salt

Directions:
Mix cucumbers, onions, bell peppers, and salt.
Cover and store in refrigerator for 2 hours.
Drain liquid off and set cucumber mix aside.
In large pot, mix sugar, vinegar, and mustard (OR celery] seeds.
Heat until sugar melts.
Remove from heat.
Mix in cucumber mixture.
Put in jars, let cool, then refrigerate.
*I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
*****My dad uses these pickles AS hot dog relish.*****.
Angel Lush With Pineapple


Ingredients:
instant vanilla pudding, berries

Directions:
Mix pineapple and dry pudding mix in medium bowl.  Gently stir in whipped topping.
Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
Refrigerate 1 hour or until ready to serve.  Garnish with your favorite seasonal berries.
Light Pumpkin Muffins


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, canned pumpkin, nonfat sour cream, nonfat milk, vanilla extract, egg, granulated sugar, brown sugar

Directions:
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt] in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white]; add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Grilled Stuffed Swordfish
Category: seafood
By STORMYSCARLETT

This wonderful dish is truly an impression maker.  It is easy to prepare and is guaranteed to get rave reviews! Great with wild and long grain rice or garlic mashed potatoes!

Ingredients:
1 ½ pounds swordfish steaks
¼ cup dry white wine
¼ cup soy sauce
1 tablespoon prepared Dijon-style mustard
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 teaspoon sesame oil
3 tablespoons olive oil
¼ cup fresh lemon juice
4 cups coarsely chopped arugula
3 tablespoons olive oil
3 tablespoons lemon juice
1 cup chopped fresh tomato

Directions:
Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight. Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks. In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks. Place marinade in a small saucepan and cook over high heat until reduced by half. Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 296.5
Fat: 19 g
Saturated fat: 3.2 g
Carbohydrates: 5.8 g
Sugars: 2.1 g
Dietary fiber: 0.8 g
Protein: 23.7 g
Cholesterol: 43.8 mg
Sodium: 762.8 mg
Angel Hair Primavera


Ingredients:
angel hair pasta, extra virgin olive oil, fresh garlic, fresh basil, sun-dried tomatoes, fresh parsley, parmesan cheese, lemon zest, fresh parsley

Directions:
Heat a large pot of water over a medium heat until water boils. Place vegetables in steamer and steam until cooked al dente.
While vegetables are steaming, cook pasta as per instructions from manufacturer.
Place a large saute pan over a medium heat. Once pan is hot add olive oil and garlic. Gently saute garlic. Add a good quality chicken stock to the pan and bring to the boil.
Strain pasta and vegetables and add to saute pan. Add fresh basil, lemon zest, parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly. Garnish with a sprig of parsley.
*Primavera vegetables: fresh snow peas, zucchini, red bell peppers, broccoli, carrots.
Carne Asada Tacos


Ingredients:
white vinegar, soy sauce, garlic cloves, limes, olive oil, salt, ground black pepper, white pepper, garlic powder, chili powder, dried oregano, ground cumin, paprika, fresh cilantro, lime, tomatoes, garlic cloves, salt, pepper, corn tortillas, Cotija cheese, limes

Directions:
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate in refrigerator overnight.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C].
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Chicken Nachos with Refried Beans
Category: appetizers-and-snacks
By Jennifer Dunn

A basic recipe for nachos with refried beans that can be modified to anything you have on hand, including leftovers!

Ingredients:
1 (14.5 ounce) package tortilla chips
1 (16 ounce) can refried beans
2  cooked skinless, boneless chicken breast halves, cut into bite-sized pieces
1 cup canned jalapeno pepper slices
12 ounces shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with parchment paper. Pour tortilla chips onto the prepared baking sheet. Spread refried beans over the chips. Layer on chicken and jalapenos. Top with Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbly, about 6 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 520.5
Fat: 28.6 g
Saturated fat: 11.2 g
Carbohydrates: 43.3 g
Sugars: 1.2 g
Dietary fiber: 6.1 g
Protein: 24.3 g
Cholesterol: 66.9 mg
Sodium: 944 mg
Green Lantern Pizza


Ingredients:
mozzarella cheese, garlic cloves, canned artichoke heart, basil pesto

Directions:
Par bake crust 5 minutes.
Place ingredients on crust and bake at 500F for 8-10 minutes on a heated pizza stone.
Pork Tenderloin with Apples and Onions
Category: meat-and-poultry
By Bibi

This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.

Ingredients:
2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil, divided
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3  Granny Smith apples - peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, divided
¼ teaspoon ground black pepper, or to taste
1 cup chicken stock
1 tablespoon butter

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt. Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate. Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry. Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture. Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest. Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture. Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 313.1
Fat: 12.9 g
Saturated fat: 3.8 g
Carbohydrates: 12.8 g
Sugars: 8.8 g
Dietary fiber: 2 g
Protein: 36 g
Cholesterol: 103.5 mg
Sodium: 562.7 mg
Merry Berry Christmas Punch


Ingredients:
boiling water, mint leaf, fresh strawberries, frozen mixed berries, sparkling apple cider

Directions:
Pour boiling water into a heatproof jug.  Add teabags and stand for 5 minutes Drain and discard tea bags.
Place cooled tea, mint leaves, strawberries and mixed berries into a large punch bowl or 2 large jugs.  Add apple cider.  Slowly add sparking wine and serve.
Fettuccine With Asparagus and Sun-Dried Tomatoes


Ingredients:
fettuccine, extra virgin olive oil, garlic cloves, diced tomatoes, sun-dried tomato packed in oil, fresh basil leaves, hot red pepper flakes, cayenne pepper, fresh asparagus

Directions:
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden. Add the diced and dried tomatoes, dried basil, and red pepper flakes. Bring to a simmer, then add the asparagus and simmer over medium-low heat, covered, until the asparagus is tender-crisp, about 8 minutes.
Combine the pasta, asparagus, and sauce in a large serving bowl and toss well. Season to taste with salt and pepper. Serve at once, passing around the Parmesan to anyone who wishes to top their pasta with it.
To complete the meal: Make a simple salad with a vinaigrette. Serve with a good store-bought foccacia bread.
Peach Oatmeal Cookies


Ingredients:
sugar, brown sugar, butter, eggs, vanilla extract, whole wheat flour, baking powder, salt, rolled oats, raisins

Directions:
Preheat oven to 350.
Beat sugars, butter, eggs and vanilla in large mixing bowl with elextric mixer at medium speed.
Combine flour, baking powder and salt in separate bowl.  Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth.
Stir in oats, peaches and raisins.  Drop by tablespoonfuls onto baking sheet.
Bake 10 to 15 minutes or until golden.
Skillet New Potatoes, Bell Pepper, and Bacon


Ingredients:
bacon, red bell pepper, green onions, salt, fresh ground black pepper

Directions:
Put potatoes in a saucepan over high heat; add water to cover.
Bring to a boil; decrease heat to med-low; cook until tender, about 20 minutes.
Drain and refrigerate until cold; then cut potatoes into quarters.
In a big skillet over med-high heat, cook bacon 6-7 minutes, until crisp.
Drain on paper-towel lined plate, leaving 2 tablespoons bacon drippings in skillet.
Decrease heat to medium; add in potatoes, bell pepper, green onion, salt, and pepper; cook 5-6 minutes, until vegetables are tender and potatoes are browned—stir occasionally.
Add in bacon; cook 1-2 minutes longer; serve immediately.
Easy Turkey Omelette


Ingredients:
eggs, evaporated milk, butter, onions, tomato sauce, green peppers, processed cheese

Directions:
Combine eggs, evaporated milk, salt and pepper.
Beat well.
Combine turkey, onion, tomato sauce, and green pepper.
Melt butter in an 8 inch skillet, preferably with rounded sides, over medium heat.
Pour in the egg mixture.
Let cook, without stirring, until it is about three-quarters cooked, with just the top not cooked.
Carefully loosen with a metal spatula and turn.
Try not to break it.
When the underside is cooked, spread the turkey mixture on one half of the omelette.
Spread the torn cheese pieces over the turkey mixture.
Fold omelette over to cover the filling.
Serve as soon as the cheese is melted.
Shortbread


Ingredients:
butter, granulated sugar, brown sugar, salt, vanilla, white cornmeal, all-purpose flour

Directions:
Place rack in center of oven.
Preheat oven to 330 degrees F.
Cream butter with sugars until light and fluffy.
Add salt, vanilla and cornmeal and beat until combined well.
Add flour, ¼ cup at a time, beating until just combined.
Divide dough into 4 balls and on each of 2 baking sheets, press 2 of the balls into 5 inch rounds.
With fork tines, score each round into 6 wedges and prick edges decoratively.
Bake for 20-30 minutes, or until shortbread is just firm.
Cut halfway through each round along prick marks and transfer to racks to cool.
Norma's Bread Pudding


Ingredients:
sugar, milk, water, eggs, salt, vanilla extract, unsweetened coconut, margarine, eggs, lemon juice, Amaretto, confectioners' sugar, margarine

Directions:
Combine the sugar, milk and water in a bowl and mix well.  Add the eggs, salt, vanilla, coconut and 1/4 cup melted margarine and mix well.  Stir in the bread cubes.  Let stand until the liquid is absorbed.  Spoon into a 9 x 12 inch baking dish.
Bake at 350 degrees for 35 to 40 minutes, or until the pudding rises like a souffle and springs back when touched.
For the sauce:  Combine the eggs and flavoring (whiskey or lemon juice or amaretto, not all!] in a food processor.  Process until well blended.  Add the confectioners' sugar and 1/2 cup melted margarine and process until smooth.