xiaoxl/recipe_data huggingface dataset:
Spalla Di Maiale (Pork Chops With Tuscan Kale)


Ingredients:
salt, fennel seeds, kale, olive oil, garlic cloves

Directions:
Using a mortar and pestle, or a coffee or spice grinder, coarsely grind together 1 teaspoons salt and the fennel seed. Cut the roast crosswise into slices that are one-fourth- to one-half-inch thick. Arrange on a plate and season with the salt and fennel seed mixture. Set aside at room temperature for at least 1 hour.
Bring a large pot of water to boil. While waiting for the water to heat, strip the stems from the kale, and chop the leaves coarsely. Add the leaves to the boiling water and cook until they are tender, 5 to 7 minutes. Drain, squeeze dry and set aside.
When ready to cook, pour the oil into a large skillet and place over medium-high heat. Add the garlic cloves, and cook until they begin to brown. Remove with a slotted spoon and discard. Add the meat to the hot oil and brown on both sides, 2 to 3 minutes per side.
Remove the pork to a clean plate and put in a warm place. Reduce the heat to low, add the kale to the pan and cook, stirring to coat with the pan drippings, until the flavor mellows and combines, about 5 minutes. Season to taste with salt.
Arrange the pork on top of the kale, pouring any collected juices in the plate over the greens. Season with more salt if necessary, cover and cook over low heat until the pork is heated through, about 3 minutes. Serve immediately, spooning a mound of the greens onto the plate and placing the pork steak on top.
SILK & SATIN CHOCOLATE PIE


Ingredients:
dark chocolate, granulated sugar, unsalted butter, pure vanilla extract, eggs

Directions:
Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler], stirring occasionally until melted.
Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
Pizza Loaves - OAMC


Ingredients:
hamburger, garlic powder, salt, mushroom pieces, green onion, tomato sauce, parmesan cheese, mozzarella cheese

Directions:
In skillet, cook beef until no longer pink.  Drain.  Stir in garlic powder and salt.
Place each bread on a heavy duty foil piece.  This will be used to wrap after assembling.
Spread bread with cheese sauce.  Top with beef mix, mushrooms, onions, jallepenos.  Drizzle with pizza sauce.  Top with parm and mozz cheeses.
Wrap and freeze up to 3 months.
To Bake:  Unwrap loaves  and place on baking sheet at 350 for 25 minutes.  (You could also thaw these in fridge first and then bake for 18 minutes, but my teenagers won't allow time for this].
No-Knead Sun-dried Tomato Garlic Basil Bread
Category: breakfast-and-brunch
By SPICYGIRL

An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.

Ingredients:
3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon white sugar
1 ¼ cups warm water
1 tablespoon olive oil
1 tablespoon cornmeal, or more as needed
½ cup chopped dry-pack sun-dried tomatoes
1 tablespoon dried basil
2 cloves garlic, minced

Directions:
Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky. Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours. Dust a baking sheet with cornmeal. Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until loaf is golden brown, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 20 mins
Yields: 1 loaf

Calories: 272.1
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 52.7 g
Sugars: 1.9 g
Dietary fiber: 2.9 g
Protein: 7.9 g
Sodium: 679.7 mg
Dj's Cottage Cheese Pudding


Ingredients:
small curd cottage cheese, eggs, white flour, whole wheat flour, white sugar, lemon juice, salt, evaporated milk, low-fat milk, vanilla

Directions:
Allow cottage cheese to drain well!
In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, eggs, evaporated milk, regular milk, vanilla, and almond extract. Mix well!
Pour into 4" baking dishes. Makes 5.
Preheat oven to 350 deg. Bake for 1 hour. Test with knife.
Let cool! Then enjoy!
Healthy and Easy Gado Gado


Ingredients:
green beans, broccoli, bean sprouts, tuna in olive oil, grape tomatoes, unsalted peanuts, light coconut milk, fish sauce, soy sauce, olive oil

Directions:
Blanch beans and broccoli, drain.
For the peanut sauce put the peanuts in a pan and stirr frequently while cooking until browned.
Blend or process nuts, sweet chili sauce and coconut milk until smooth.
Add remaining peanut sauce ingredients and blend until combined.
Add beans, broccoli, sprouts, corn, tuna and tomatoes to a large bowl and mix.
Serve salad with peanut sauce and if you have any peanuts left over sprinkle them over the top.
Island Style" Fish Tacos


Ingredients:
olive oil, fresh herb, flour tortilla, tomatoes, round onion, cilantro, garlic clove, green bell pepper, lemon juice, buttermilk, mayonnaise, garlic cloves, parsley, round onion, mustard

Directions:
Marinate fish in herbs and garlic for 1 hour before grilling.
Combine or blend the Salsa Fresca ingredients 1 hour before serving:
Combine the Dressing ingredients in blender until creamy 1 hour before serving.
To assemble:
Grill strips of fresh marinated fish until medium done, reserve.
Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage] on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
Garnish with cilantro and a lime wedge.
Serve immediately. Enjoy!
Zucchini & Mint Bake


Ingredients:
eggs, plain flour, zucchini, mint leaf, parmesan cheese, garlic powder

Directions:
Preheat oven to 180°C.
Grease and line the base and side of a round (20cm] 7cm-deep cake pan with non stick baking paper.
Put the eggs and flour in a bowl and whisk together until well combined.
Add the remaining ingredients and season to taste with salt and pepper.
Stir well to combine and pour into the prepared pan.
Cook in the oven for approximately 45 minutes, until cooked through and golden.
Cool in the pan.
Mrs. Baker's Sticky Cinnamon Rolls
Category: bread
By MARJK

My neighbor, Mrs. Baker, used to bake these cinnamon rolls and invite me and my children over while they were baking. The smell of homemade cinnamon rolls was irresistible.

Ingredients:
⅔ cup sugar
⅓ cup shortening
1 teaspoon salt
1 cup boiling water
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3  eggs
5 cups all-purpose flour
1 cup white sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted

Directions:
In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside. In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8x8 inch baking pans. In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans. Bake in preheated oven for 15 minutes, until golden. Serve warm.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 3 dozen

Calories: 258
Fat: 6.3 g
Saturated fat: 2.1 g
Carbohydrates: 45.7 g
Sugars: 18.7 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 34.4 mg
Sodium: 151.1 mg
Green Bean Soup - Bou'neschlupp


Ingredients:
green beans, potato, water, bacon, sour cream, sausage

Directions:
Put 2c sliced green or wax beans and 1c diced potatoes and chopped onion into a soup pot.
Cover with water and boil until soft.
Fry 4 slices of bacon and add bacon bits and fat to soup.
Add about ½ pint of cream and simmer (sour cream is even more delicious].
Some people like to add a "Mettwurscht" (sausage] to their "Bou'neschlupp"
Add salt & pepper to taste.
Ground Beef Gyroll


Ingredients:
lean ground beef, fresh garlic, onion, dried red pepper flakes, seasoning salt, pepper, dried oregano, cumin, fresh parsley, parmesan cheese, mushrooms, feta cheese, garlic powder, parmesan cheese

Directions:
In a large skillet cook the beef with garlic, onion and red pepper flakes until browned (about 10-12 minutes] drain fat.
Add in oregano, cumin, salt, pepper, chopped parsley, Parmesan cheese and chopped mushrooms; cook for about 2-3 minutes; remove from heat and set aside.
If you are using homemade pizza dough, then separate into two even pieces.
Roll out prepared pizza dough into TWO 11 x 7-inch rectangles.
Sprinkle HALF the crumbled feta cheese (or mozza cheese if using] on the top of one crust, then HALF of the olives on top of the feta cheese, then spoon HALF of the beef mixture on top of the olives.
Roll up starting at the long end, sealing both edges as you roll.
Seal the seam across the roll and then tuck both edges under.
Repeat with the remaining pizza dough and remaining fillings.
Place the gyrolls on a lightly greased baking sheet.
Lightly brush with oil, then sprinkle each with about 1/2 teaspoon garlic powder and 2 tablespoons Parmesan cheese (these amounts do not have to be exact].
Bake in a 400°F oven for 5 minutes.
Reduce oven temperature to 325°F and continue baking for about 35 minutes more, or until golden.
Confetti Bean and Rice Salad


Ingredients:
olive oil, white vinegar, prepared mustard, Dijon mustard, sugar, salt, garlic granules, red kidney beans, brown rice, cherry tomatoes, grape tomatoes, parsley, cilantro, carrot, yellow bell peppers, orange bell pepper, cheddar cheese, red onion

Directions:
Whisk all dressing ingredients together. Set aside.
Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.
Double Cheese Nachos


Ingredients:
ground beef, onion, garlic clove, tortilla chips, cheddar cheese, monterey jack cheese, green pepper, cumin, chili powder, tomatoes, sour cream, salt

Directions:
Cook ground beef with minced onion, green peppers and garlic for 15 mins and break up meat into chunks.
Add Cumin, chili powder and salt.
On a baking dish put a layer of tortilla chips, then some beef mixture, then the cheese; repeat once.
Add the sliced Jalapeno pepper rounds.
Bake in 350 oven set on broil for 5 mins or until cheese melts.
Take out of oven and add chopped tomatoes. Enjoy!
Tonkatsu Sauce
Category: side-dish
By CherylKob

My husband loves Tonkatsu and uses this sauce on more than just Tonkatsu. It's great for coconut shrimp and for dipping umeboshi pork rolls. Keep leftover sauce refrigerated . . . if there is any.

Ingredients:
½ cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin (Japanese sweet wine)
1 ½ teaspoons Worcestershire sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced

Directions:
Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.

Prep time: 10 mins
Total time: 40 mins
Yields: 1 cup

Calories: 28.9
Fat: 0.1 g
Carbohydrates: 6.7 g
Sugars: 5.8 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Sodium: 403.6 mg
Spicy Lentil Soup
Category: soups-stews-and-chili
By Darcie Paule

This is a filling, hearty soup that is very easy to make!

Ingredients:
1 tablespoon olive oil
¼ cup chopped onion
4 cloves garlic, chopped
1 large carrot, chopped
1 large stalk celery, chopped
2 tablespoons tomato paste
⅛ teaspoon crushed red pepper flakes, or more to taste
⅛ teaspoon cayenne pepper, or more to taste
salt and ground black pepper to taste
6 cups chicken stock
1 ½ cups dry lentils

Directions:
Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes. Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils. Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 216.9
Fat: 3.5 g
Saturated fat: 0.6 g
Carbohydrates: 33.7 g
Sugars: 3.2 g
Dietary fiber: 15.6 g
Protein: 13.6 g
Cholesterol: 0.7 mg
Sodium: 711.3 mg
Squash Blossoms Stuffed With Goat Cheese


Ingredients:
sun-dried tomato, garlic cloves, chives, basil, oregano

Directions:
Using the plastic blade in food processor, mix goat cheese, sun dried tomatoes, garlic, cream, chive florets, basil and oregano (I used blender].
Pipe mixture into squash blossoms and close end of flower.
Dip stuffed flower into egg yolk and roll in bread crumbs.
Deep fry until they turn light brown.
Remove from oil and drain.
Serve immediately.
Cheesecake Lemon Bars
Category: desserts
By counseljul50

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!

Ingredients:
1 ½ cups all-purpose flour
½ cup confectioners' sugar
¾ cup unsalted butter, cut into cubes
4  eggs
1 ½ cups white sugar
1 tablespoon all-purpose flour
1 tablespoon lemon zest
½ cup lemon juice
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2  eggs, beaten

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking. Bake in the preheated oven until the filling is set, about 30 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch baking pan

Calories: 255.7
Fat: 13.6 g
Saturated fat: 8.1 g
Carbohydrates: 30.7 g
Sugars: 23.7 g
Dietary fiber: 0.3 g
Protein: 3.9 g
Cholesterol: 82.3 mg
Sodium: 113.9 mg
Lemon Chiffon Cake
Category: desserts
By Carol

This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.

Ingredients:
1 ¾ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
½ cup white sugar
½ cup vegetable oil
6  egg yolks
¾ cup water
1 tablespoon lemon zest
6  egg whites
½ teaspoon cream of tartar
¾ cup white sugar
1 cup heavy whipping cream
2 ½ cups lemon pie filling
8 slices  lemon

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

Prep time: 30 mins
Cook time: 1 hr
Total time: 3 hrs
Yields: 1 10-inch tube pan

Calories: 459.5
Fat: 19.4 g
Saturated fat: 6.4 g
Carbohydrates: 66.9 g
Sugars: 48.2 g
Dietary fiber: 0.9 g
Protein: 6.9 g
Cholesterol: 173.5 mg
Sodium: 343.8 mg
Corn, Mushroom, and Potato Chowder (Vegan)


Ingredients:
olive oil, yellow onions, garlic cloves, vegetable broth, potatoes, sea salt, fresh ground black pepper, frozen corn, mushrooms, fresh parsley, crushed red pepper flakes, soymilk

Directions:
Heat 2 tablespoons of the oil in a large pot.  Add the onions and garlic.  Saute for about 5 minutes.
Add veggie broth, potatoes, salt and pepper.  Cover and bring to a boil.  Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
Meanwhile, heat remaining tablespoon of oil in a skillet.  Saute mushrooms.
Add the corn and additional broth or water, if needed.  Cook for another 5 minutes.  Add mushrooms, parsley, and red pepper flakes.
Slowly stir in soy milk until desired color/consistency is achieved.  Heat through.  Do not boil.
Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
Succulent Leg of Lamb for the Slow Cooker / Crock-Pot


Ingredients:
leg of lamb, ginger wine, lemon, garlic cloves, gingerroot, onion, beef bouillon cube, mint sprig, salt, pepper

Directions:
Except for the lamb, salt & pepper, combine all the ingredients in your crock-pot.
Place the lamb into the pot and wet it with the wine-lemon marinade.
Give the lamb a hearty dusting of freshly ground pepper, and salt to taste.
Cook 8 - 10 hours on LOW.  Serve with potatoes and fresh mint leaves!
Kaleenka Piroshky


Ingredients:
onion, lean ground beef, garlic, salt, pepper, flour, sugar, salt, egg, warm water, milk, cheddar cheese

Directions:
In a skillet, brown the onion in oil, about 7 minutes; remove and set aside.
Brown the ground beef in the skillet, drain the grease, then add in the cooked onion, garlic, salt, and pepper; set aside.
(The original recipe had you then chill the mixture to 40 degrees and"pick out solid fat," but that's a step I forgo].
In a small ceramic or glass bowl, dissolve the yeast in the warm water and let stand for 11 minutes.
In a large bowl or using a large stand mixer, place 4 cups of the flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (use a dough hook attachment if you have one], adding additional flour as needed to make the dough soft but not sticky.
Knead, either for about 10 minutes by turning out onto a floured board and doing it by hand or by using a dough hook in a mixer on slow speed for about 6 to 7 minutes.
Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.
Preheat oven to 350 degrees F.
To fill the piroshky, pinch off a piece of dough about the size of an egg and roll it out to 1/8-inch thick, then place a cube of cube of cheese and 2 tablespoons of meat filling in the center.
Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and so that the dough knits together.
Place the piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; set aside and let rise for 10 minutes.
Repeat the piroshky construction, microwaving, and rising with remaining ingredients.
Place risen piroshky (all of them] on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes depending on your oven; alternately, you can deep fry them at 300 degrees F until golden.
Note: you might also be able to run the dough ingredients through the initial preparation steps in your bread machine, to make it especially easy!
Easy Baked Meatballs


Ingredients:
ground beef, basil, oregano, parmesan cheese, eggs, salt, cracked black pepper

Directions:
Preheat oven to 350 degrees.
Combine all ingredients.
Roll into balls (will make about 28].
Place on baking sheet fitted with cooling racks.
Bake for 20 minutes at 350 degrees.
Honey and Rosemary Sweet Potatoes
Category: side-dish
By Coco

Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet.  The rosemary makes them addictive.

Ingredients:
2 tablespoons olive oil
¼ cup honey
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large sweet potatoes, peeled and cut in 1-inch cubes

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper. Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet. Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

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

Calories: 279.6
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 57.7 g
Sugars: 21.1 g
Dietary fiber: 7 g
Protein: 3.7 g
Sodium: 513.4 mg
Crunchy Pear and Celery Salad


Ingredients:
celery, raspberry vinegar, fruit vinegar, maple syrup, salt, pears, white cheddar cheese, pecans, fresh ground pepper, lettuce

Directions:
Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
Serve either chilled or at room temperature.
NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes].
VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.