xiaoxl/recipe_data huggingface dataset:
Garlic and Rosemary Jus


Ingredients:
butter, margarine, garlic cloves, rosemary, onion, pepper

Directions:
Melt butter over low heat.
Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
Add rosemary and stir until fragrant, about 1 minute.
Pour in stock and stir.
Increase heat to bring stock to a boil, then turn down to a simmer.
Simmer until reduced by about a third and thickened slightly.
Taste for seasoning; add more rosemary if needed and season to taste with pepper.
At this step you could thicken with cornflour and cold water but I like the thinner texture.
Serve hot with roast lamb, crispy potatoes and green vegetables.
Aubergine Teriyaki Sushi


Ingredients:
aubergines, eggplants, low sodium soy sauce, maple syrup, ginger, garlic, ground black pepper, sushi rice, water, rice vinegar, maple syrup, nori, sesame seeds

Directions:
Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl.
Cut each aubergine into thirds length-wise. Poke all over on the cut surface with a fork. Allow to marinate for an hour in the soy mixture.
Rinse the rice.
Combine rice and water in a stockpot and bring to a boil.
Cover, reduce heat to low and cook for 20 minutes.
Grill aubergine slices until fully cooked. About 4-5 minutes per side.
Slice grilled aubergine into long strips.
In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds.
When rice is fully cooked, fluff and toss in the rice vinegar mixture.
Assemble the sushi. Lay a sheet of nori on a bamboo mat. Spread cooked sushi rice evenly on top of Nori. Lay strips of cooked eggplant near one edge. Roll and cut into 8 even slices.
Terrific Taco Soup ( Ww )


Ingredients:
ground beef, onion, black beans, pinto beans, chili beans, whole kernel corn, diced tomatoes with sweet onions, diced tomatoes with mild green chilies

Directions:
Chop onion, combine with ground beef.  Brown and drain the ground beef.
Dump all of the cans, undrained into a 3 quart pan along with the taco and dressing packets and ground beef and onion.  Stir to combine and heat on medium heat until a low boil has been achieved.
At this point, it is ready to serve.  Additionally, you may let the mixture simmer until reduced and you may enjoy this dish as more of a chili instead of a soup.
For a real dump and go, this is a real hit with our family.  Enjoy!
Lazy Gourmet's Peanut Butter Truffles


Ingredients:
crunchy peanut butter, butter, icing sugar

Directions:
Mix the peanut butter, butter and icing sugar well and form into balls., Chill well or freeze., Dip peanut batter balls in melted chocolate and set on waxed paper.
Lazy Hamleto


Ingredients:
tomatoes, lettuce, ham, butter, low-fat margarine

Directions:
Lightly spread the butter on the bread (optional].
Layer Ham slices in each slice of bread.
Slice the tomato and layer it on top of the ham.
Tear lettuce leaf. I usually just place the whole leaf on top. As I said is a "lazy Hamleto.
Join both halves and enjoy!
If you want you can add more condiments or sauces.
Easy Marinated Tomato Salad


Ingredients:
plum tomatoes, black pepper, salt, fresh basil, parmesan cheese

Directions:
In a medium bowl, combine all ingredients except parmesan cheese., Cover and marinate refrigerated for 1 to 24 hours., Just before serving, top with parmesan cheese.
Lemon Cake Custard


Ingredients:
eggs, sugar, flour, salt, milk, lemon juice, butter, lemon peel

Directions:
Separate eggs and let stand at room temperature for 30 minutes.
In a large bowl, combine 1/2 c sugar, flour and salt.  Stir in the milk, lemon juice, butter and lemon peel.  Beat egg yolks; add to lemon mixture.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form.  Gradually add remaining sugar, 2 tbsp at a time, beating on high until stiff peaks form and sugar is dissolved.  Fold into lemon mixture.
Spoon into six  greased 8 oz. ramekins.
Place in a 13 x 9 x 2 baking pan.  Add 1 inch hot water to pan, careful to not get it inside the ramekins.
Bake uncovered at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Serve immediately or chill.
Garnish with a mint sprig and a curl of lemon rind or if chilled, with a spoonfull raspberry sauce and a dollop whipped topping or whipped cream.
Flattened Cornish Game Hens With Garlic-citrus Marinade


Ingredients:
olive oil, fresh thyme, fresh thyme, garlic cloves, lemons, zest of, lime zest, honey, salt, pepper

Directions:
Prepare BBQ (Medium heat].
Combine olive oil, chopped thyme, garlic,lemon peel, lime peel, honey, salt, and pepper in a baking dish and stir marinade to blend well.
Place hens on work surface and cover with plastic wrap and pound gently with mallet to flatten slightly.
Place hen halves in marinade in dish, using fingers, rub both sides of hens with marinade.
Let marinate 20 minutes at room temperature.
Grill hen halves until just cooked through and skin is lightly charred, brushing with remaining marinade, about 12 minutes per side.
Arrange hen on plates and garnish lemon wedges, lime wedges, and fresh thyme sprigs.
Skillet Pork Chops With Onion and Potatoes


Ingredients:
all-purpose flour, salt, pepper, parmesan cheese, yukon gold potatoes, yellow onions, beef bouillon cubes, hot water, fresh lemon juice

Directions:
Heat oil in a large skillet over medium heat.
Coat pork chops with flour mixed with salt and pepper.
Place chops in skillet and brown about 4 minutes on each side.
In a small bowl, mix Parmesan with salt and pepper.
Sprinkle about half of cheese mixture over pork chops.
Layer chops with the potatoes.
Sprinkle remaining cheese mixture over potatoes.
Top with the onion slices.
In a small bowl, dissolve bouillon with the hot water.
Stir in lemon juice and and pour over the layered pork chops.
Simmer approximately 30-35 minutes, until vegetables are tender and pork has reached an internal temperature of 155 degrees.
Burgandy Mushrooms


Ingredients:
white button mushrooms, Burgundy wine, boiling water, butter, Worcestershire sauce, dill weed, fresh ground black pepper, beef bouillon cubes, chicken bouillon cubes, garlic cloves, salt

Directions:
Thoroughly wash the mushrooms.
Place them in a large stockpot.
Add wine, boiling water, butter, Worcestershire sauce, black pepper, beef and chicken bouillon cubes, abd garkuc,.
Stir to combine.
Bring the mixture to a boil over medium high heat,
Reduce the heat to low and simmer, covered, for 6 hours.
Remove the lid and continue cooking, uncovered, for 3 hours.
Add salt to taste at the end of the cooking process.
Te mushrooms will be very dark in color.
Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
Even more scrumptious the next day.
Sesame Vegetable Stir-Fry
Category: trusted-brands-recipes-and-tips
By Kikkoman

Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.

Ingredients:
1 pound broccoli
¼ pound fresh snow peas, strings removed
1  red onion, sliced
3 tablespoons sesame oil
1  red bell pepper, cut into 1/4-inch strips
2 teaspoons minced garlic
¼ cup Kikkoman Less Sodium Soy Sauce
½ tablespoon sesame seeds

Directions:
Trim broccoli leaving 1 inch of stem.  Cut the remaining stems into small slices.  Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside. Heat a large wok or large skillet over high heat.  Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic.  Stir-fry for 1 minute.  Add the snow peas, soy sauce and stir-fry 1 minute longer.  Remove from heat and stir in sesame seeds.

Yields: 4 servings

Calories: 190.6
Fat: 11.4 g
Saturated fat: 1.6 g
Carbohydrates: 16.9 g
Sugars: 5.4 g
Dietary fiber: 4.9 g
Protein: 7 g
Sodium: 1258.3 mg
Spaghettini With Clam Sauce


Ingredients:
pasta, olive oil, garlic cloves, baby clams, white wine, panko breadcrumbs, parsley

Directions:
Toast panko in frying pan until very lightly coloured, immediately remove to a plate and stir in dried parsley -- set aside.
Start water for pasta, add salt and boil as package indicates.
Meanwhile, heat oil in skillet on medium high heat, add garlic and cook just until it starts to colour.
Immediately add clam liquid and white wine.
Cook until reduced by half, season with salt & pepper.
When pasta is ready to your liking, drain and add to skillet along with clams.
Stir well to mix everything -- divide between 2 plates -- top with toasted breadcrumbs and parsley -- serve immediately with tossed salad.
Classic Greek Moussaka


Ingredients:
ground beef, lamb, olive oil, onion, garlic, cinnamon, black pepper, dried oregano, tomato paste, dry red wine, lemon juice, butter, flour, salt, milk, nutmeg, eggplants, potatoes, cheese, fresh basil

Directions:
Prepare the meat sauce:
Heat olive oil in a large skillet over medium high heat.  Add ground beef and brown for about 10 to 12 minutes.
Chop onions and garlic.
Add to meat.  Continue browning for another 10 minutes.
Add the spices and tomato paste.  Mix well.
Cook and stir for 5 to 6 minutes.  Add wine and simmer, uncovered, for 20 minutes.
Turn off heat.  Mix in lemon juice.  Set sauce aside.
Peel eggplants.  Slice off top and bottom. Slice into 1/4" rounds.  Line a broiler pan with foil.  Brush with olive oil  Broil eggplant slices 3 to 4 minutes.  Turn and broil 2 to 3 minutes longer until browned. Remove from pan and set aside. You will be doing this in 3 to 4 batches.
Wash potatoes.  No need to peel if using yellow or red potatoes.  Cut into 1/4" slices.  Boil in salted water for 5 to 8 minutes; you don’t want them soft, just semi done.  Drain and set aside.
Prepare the béchamel sauce:
Heat butter in a medium saucepan over medium heat.  When melted, whisk in flour.  Blend well.
Slowly pour in milk, whisking constantly.
Add salt and nutmeg.  Place egg  yolks in a small bowl.  Stir with fork.  Drizzle in one to two tablespoons of the white sauce. Stir into egg yolks.  Pour yolk mixture into béchamel sauce.  Whisk constantly until thickened and bubbly.  Set aside.
Heat oven to 350 degrees.  Layer a 9" x 13" casserole with sliced potatoes, overlapping slightly.  Top with half of the eggplant slices.
Cover with meat sauce.
Top meat sauce with remaining eggplant slices.
Sprinkle with 1/2 cup grated cheese.
Spoon white sauce evenly over everything.  Top with remaining 1/2 cup cheese and fresh basil, torn.
Bake at 350 degrees 30 to 45 minutes or until nicely browned.  Let cool 10 to 15 minutes.
Serves 8.
Spicy Potage Crecy (Carrot)


Ingredients:
fresh carrots, extra virgin olive oil, fresh thyme, winter savory, fresh oregano, fine sea salt, fresh ground black pepper, ground cayenne pepper, unsalted butter, fresh garlic cloves, white wine, heavy cream, fresh nutmeg, fresh parsley, fresh cilantro, creme fraiche

Directions:
Pre-heat oven to 450°F and place oven rack in middle.
In a large bowl whisk olive oil, fine herbs, salt, black pepper and toss  vegetables until coated.
Place vegetables in a roasting pan, reduce to 325 F and roast for 30- minutes.
In a 5-quart Dutch oven melt butter, add garlic and bay leaves. Saute  garlic for 2-3 minutes or until soft.
Add Chardonnay wine and reduce the wine by half.
Slowly stir in pastry flour and cook for 2-3 minutes.
Scrape roasted vegetables into a Dutch oven and stir.
Slowly whish in vegetable stock and bring to a full boil, reduce to a  simmer for 30-minutes.
Whisk in warm cream, nutmeg and slowly bring to a full boil stirring. Reduce to a simmer and fold In crème fraiche. Simmer for 10-minutes.
Remove from heat and discard bay leaves. Add parsley, cilantro and puree Potage Crecy with a hand blender.
Season Potage Crecy to taste with sea salt, fresh ground  black pepper and cayenne pepper.
Serve Spicy Potage Crecy in warm soup bowls.
Garnish with a dab of Creme Fraiche.
Feta Flatbread Fish Tacos


Ingredients:
mahi mahi, feta cheese, tomatoes, onion, salsa

Directions:
Fry fish until in frying pan or on grill until fully cooked. Warm Flat bread slightly to make it flexible.
Spread salsa on the Flat Bread. Add on the Fish. Top with Onions, Tomatoes, Feta Cheese and Spinach.
Serve.
Mini Milk Chocolate Sandwich Cookies


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, egg, vanilla extract, unsalted butter, sour cream, powdered sugar

Directions:
For the cookies: Mix together the flour, baking powder, and salt.
In a small pan, heat chocolate over low heat to melt, stirring constantly, let cool slightly.
Cream butter using an electric mixer, then beat in sugar until fluffy.
Beat in the melted chocolate, the vanilla, and the egg until well combined.
Using a wooden spoon, stir in the flour mixture until combined.
Divide dough into 4 balls, wrap in plastic wrap andpop into the freezer for 30 minutes (or into the fridge for 1 hour].
Preheat the oven to 350F and have ready parchment paper-lined baking sheets.
Shape one ball of dough at a time into a 10" long rope on wax paper.
Cut off 1/4" thick rounds, place rounds 1" apart on the baking sheets and bake 9-10 minutes per batch.
Carefully remove to wire racks to cool (be careful as they can be brittle].
To prepare filling, melt chocolate and butter over low heat in a small pan, stirring often.
Cool 5 minutes, then add the sour cream and stir to combine.
Gradually add the powdered sugar, stirring until mixture is spreadable.
Spread 1/2 tsp of the filling on a cooled cookie, then top with another cookie, making a sandwich.
Coconut Milk Rice Pudding
Category: desserts
By Chef John

The coconut milk gave the pudding a layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness.

Ingredients:
2 tablespoons milk
1  egg yolk
2 ¾ cups milk
1 cup coconut milk
1 tablespoon butter
⅓ cup Arborio rice
¼ cup white sugar
salt to taste
⅛ teaspoon vanilla extract
¼ cup finely diced mango
1 pinch Chinese five-spice powder

Directions:
Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside. Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low. Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes. Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla. Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

Prep time: 5 mins
Cook time: 30 mins
Total time: 3 hrs 35 mins
Yields: 4 servings

Calories: 361.4
Fat: 19.5 g
Saturated fat: 15.1 g
Carbohydrates: 39.6 g
Sugars: 22.3 g
Dietary fiber: 1 g
Protein: 8.9 g
Cholesterol: 72.9 mg
Sodium: 101.9 mg
Seared Spam Musubi


Ingredients:
sweet rice, water, rice vinegar, soy sauce, honey, vinegar

Directions:
"Prepare the rice Cut the spam into 8 slices Fry till brown Turn to low heat Put in sauce mixture with spam Let it sit for a while take out spam and put in Spam can place rice on the spam in the can press down, flip over Pop out onto seaweed ROLL and ENJOY The goodness of spam!"
Five Cheese Pasta


Ingredients:
rotini pasta, shell pasta, heavy cream, garlic cloves, basil, thyme, salt, crushed tomatoes, low-fat ricotta cheese, asiago cheese, part-skim mozzarella cheese, mild cheddar cheese, provolone cheese, gorgonzola

Directions:
Preheat oven to 375 degrees F.
Spray a 9-by-13-inch casserole dish with cooking spray.
Boil pasta one minute less than the package directs in plenty of salted water.
Drain pasta.
Add the chopped spinach leaves to the hot cooked pasta.  Toss evenly and set aside.
Meanwhile, in a large bowl, mix together the cream, ff half and half, garlic, basil, thyme, salt, crushed tomatoes, and cheeses.
Add hot cooked pasta/spinach mixture to the cream and cheese mixture.
Stir to combine.
Pour into prepared casserole dish.
Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.
Easiest Coconut Cinnamon Rolls Ever


Ingredients:
butter, sugar, cinnamon, walnuts, flaked coconut, confectioners' sugar, milk, water, vanilla

Directions:
Preheat oven to 350 degrees.
Unroll bread dough on cutting board.
Spread melted butter on dough with pastry brush or spatula.
Mix cinnamon and sugar together and sprinkle evenly over dough.
Sprinkle nuts and coconut if using.
Re-roll dough to a long log shape.
Slice into 1-1 1/2 inch thick slices and carefully place in greased round cake pan.
Bake uncovered for approximately 20 min, until golden brown.
While rolls are baking, mix confectioner's sugar and milk/water and vanilla, adding milk/water drop by drop, mixing vigorously with fork until frosting consistency.
Pour frosting over rolls while still hot.
Enjoy!
Rice Cooker Chicken Paprikash


Ingredients:
all-purpose flour, chicken breasts, onions, chicken broth, sweet Hungarian paprika, garlic, salt, fresh ground black pepper, mushrooms, sour cream

Directions:
Hit cook and brown onions.
Then combine flour and chicken in a medium bowl; toss well.
Add chicken mixture to chopped onion, and brown lightly and then add next 6 ingredients (through mushrooms] into the pan. Hit cook.
When it switches to warm, add the sour cream and mix and allow to heat for a few minutes while you get the rest of the dinner completed.
Then serve it with either, noodles, rice or dumplings.
Yield: 6 servings (serving size: 1 cup].
Sopa Buena


Ingredients:
light olive oil, garlic cloves, fresh lemon juice, water, ham steak, tomatoes with juice, Ro-Tel tomatoes, light brown sugar, sour cream

Directions:
Place your beans in a big bowl and cover with water 2 or 3 inches above them and soak overnight or for at least 8 hours.
Drain the beans and set them aside in a collander.
In a large soup pot, heat the olive oil on medium high heat.
Saute the onions and garlic with the lemon juice and crushed chipotle peppers until the onion is soft.  (about 2 minutes].
Add the beans and water then stir.
Bring to a boil, add the ham, then reduce heat to a medium simmer.
Simmer for 1 hour, uncovered.
Add the tomatoes with their juice and break them up a little in the soup with a spoon.
Add the Ro-tel with its juice and the brown sugar.  Stir, then turn heat down to a low simmer, uncovered,  for 1 more hour or until beans are al dente to your taste.
Serve with sour cream (optional].
Figged-Up Chicken Thighs #A1


Ingredients:
chicken thighs, brown sugar, cherry tomatoes, figs, shallot, garlic cloves, madeira wine, fresh rosemary, fresh oregano, black pepper

Directions:
Season chicken thighs with salt and pepper. Brown well on both sides.
Remove from pan. Drain all but 1 tbls of oil.
Sautee garlic and shallots until fragrant- approx 2 minutes. Add hot pepper.
Add in brown sugar and 4 oz figs, stirring to combine. (reserve ½ oz figs for top].
Add Madeira wine, scraping any brown bits from bottom. Add in chicken broth, Chicken stock concentrate and A1 sauce.
Reduce for 10 minutes on med high heat.
Add in rosemary, oregano and 1 cup tomatoes.
Add back chicken turning to coat in sauce. (should be skin side up].
Simmer covered for 40minutes.
Remove chicken to serving platter.
Reduce heat to low.
Add goat cheese, whisking well or use immersion hand held blender, Blend until sauce is smooth.
Spoon desired amount over chicken on platter.
Top with chopped figs and ½ cup sliced tomatoes.
Bon Appetite!
Hamburger Goulash
Category: soups-stews-and-chili
By Jackye Homeyer

Hamburger goulash will warm you up anytime! Very good with cornbread or crackers.

Ingredients:
1 pound lean ground beef
4  potatoes, peeled and cubed
¼ cup sliced onion
1 ½ cups frozen corn kernels
1 (15 ounce) can cut green beans, drained
1 cup elbow macaroni
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce
2 teaspoons Worcestershire sauce  (Optional)
1 teaspoon garlic salt
½ teaspoon dried basil

Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 333.5
Fat: 12.4 g
Saturated fat: 4.8 g
Carbohydrates: 40.5 g
Sugars: 5.6 g
Dietary fiber: 5.3 g
Protein: 16.1 g
Cholesterol: 42.6 mg
Sodium: 1020.8 mg
Broiled Marinated Beef Kabobs


Ingredients:
sirloin beef, minced garlic cloves, kosher salt, red wine vinegar, olive oil, paprika

Directions:
Cut beef in skewer sized pieces (about 2 inches per side].  Put in a large, heavy duty ziploc bag with all other ingredients.  Marinade several hours or even overnight.
When ready to cook, either place on skewer or possibly even on wire rack or broiling pan.  Broil about 2 minutes per side 6 inches away from broiler elements.