xiaoxl/recipe_data huggingface dataset:
Broth Based Mushroom Soup- Super Simple!


Ingredients:
baby portabella mushrooms, onion, green onions, butter, chicken broth

Directions:
Chop or mince onion and green onion.
Place butter and onions into pan and saute until onions are glazed. (about 5-7 minutes].
While onions are sauteing roughly chop a few mushrooms into small pieces.
Add mushrooms to onions.
Let saute for another 5 minutes or so.
Add chicken broth and stir, scrapping the bottom of the pan to loosen cooked on bits from the saute process.
Add a pinch of salt and pepper (more if you like pepper].
Add remaining mushrooms. Cut some into fourths and others into smaller pieces, as small or large as you want. If you have some really small mushrooms you may even choose to leave them whole.
Let simmer on medium or medium low heat until you are ready to eat.
This is great to start and let simmer while you clean, or get some other work done. The longer it cooks the more flavor it will have, but it still taste great even if you just let it cook long enough to soften mushrooms. There really isn't a set simmer time.
Creamy Italian Sausage Pasta


Ingredients:
spiral shaped pasta, bulk Italian sausage, olive oil, butter, onion, chicken broth, heavy cream, parmesan cheese, salt, pepper, fresh parsley

Directions:
Cook pasta according to package directions.
In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes.
Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink.
Add broth; cook for 2 minutes.
Add the cream, Parmesan cheese, salt and pepper.
Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally.
Drain pasta.
In a large bowl, combine sausage mixture and pasta.
Before serving, sprinkle with parsley.
Speculaas Spices (Duch Spice for Sinterklaas)


Ingredients:
cinnamon, nutmeg, anise seed, ground cloves, white pepper

Directions:
Put all the spices together and mix., Use only 1 tablespoon of this mix on 4 cups of flour!
Baba Ghanoush


Ingredients:
eggplants, lemon juice, garlic clove, fresh parsley, olive oil, salt, pepper

Directions:
"Start by heating your oven to 425 degrees. Once the oven is up to temperature, place both eggplants (whole] on a baking sheet. Roast for 30-40 minutes, or until VERY soft. The skin may actually look a little burned, but this is perfectly normal. Allow the eggplant to cool for about 30 minutes before handling. Once cool, remove the skin from the eggplant and discard. You will use the gooey insides as a base for your dip. Trust me, this will get a little bit slippery and messy, but it's all going to be good eats in the end. Place the eggplant into a food processor along with all of the other ingredients. Process until very smooth stopping every 10 seconds or so to scrape down the sides of the food processor. Season well with a good amount of salt and black pepper, and serve with chips. I chose to use little mini pretzel chips, and they tasted great. Baba Ganoush is traditionally served with pita chips, but hey no one says you have to be authentic every time. Enjoy!"
Cod Fillets with Tomato & Spinach Relish


Ingredients:
cod fish fillets, fresh ground pepper, lemon juice, diced tomato, onion, frozen spinach, brown sugar, oregano, basil, red wine vinegar, pepper

Directions:
Place oven on broil setting.
Using a broiling rack, arrange fish fillets on rack, sprinkle with fresh ground pepper and lemon juice.
Place fish in oven on the rack closest to the broiler.
Meanwhile, coat a non stick frying pan with cooking spray, add 1 tsp.
olive oil and saute onions until translucent.
Add remaining ingredients to pan and cook five to 10 more minutes.
When fish is white in the center and starts to flake, remove from oven and top with tomato and spinach relish.
Serve over a bed of fresh spinach leaves or a bed of wild rice.
Snowball Cake
Category: trusted-brands-recipes-and-tips
By Kraft

A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1  egg
2 tablespoons granulated sugar
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
¼ cup powdered sugar
1 cup cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut

Directions:
Heat oven to 350 degrees F. Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely. Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Prep time: 15 mins
Total time: 2 hrs 20 mins
Yields: 16 servings

Calories: 301.5
Fat: 13.5 g
Saturated fat: 8.6 g
Carbohydrates: 40.5 g
Sugars: 70 g
Dietary fiber: 0.9 g
Protein: 4.6 g
Cholesterol: 35 mg
Sodium: 413.6 mg
Balsamic Minestrone Soup


Ingredients:
olive oil, onion, carrots, vegetable broth, zucchini, red kidney beans, parmesan cheese

Directions:
Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth.
Stir in zucchini, spinach and kidney beans. Bring to boil, cover and reduce to heat to medium-low. Cook 10 minutes.
Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.
Taste of Heaven - Mushroom and Carrots Biryani


Ingredients:
button mushrooms, basmati rice, carrot, onions, ginger, garlic cloves, fresh coriander leaves, cilantro, fresh mint leaves, fresh tomatoes, bay leaf, cayenne pepper, cloves, green cardamoms, black cardamom pods, cinnamon stick, salt, red chili powder, coriander powder, turmeric powder, plain yogurt, skim milk, curry powder, cumin powder, sugar, kewra essence, saffron

Directions:
Cut mushrooms into quarters and keep aside.
Chop the carrot into 1/2 inch pieces and keep aside.
Soak rice in 4 cups of water.
Keep aside for 30 minutes.
Drain and keep aside.
Slice onions and keep aside.
Grind together the ginger and garlic, adding water as required, to get a fine paste.
Wash and finely chop coriander and mint leaves.
Puree the chopped tomatoes in a blender.
Whisk the yoghurt and keep aside.
Soak saffron in 1/4 cup warm skimmed milk and keep aside.
Boil 4 cups of water in a thick-bottomed vessel.
Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, sugar and 1 teaspoons.
salt.
Add rice when the water starts boiling rapidly.
Cook for 10 minutes, stirring frequently, or until the rice is 3/4ths done.
Drain in a colander.
Heat oil in a non-stick pan.
Add onions.
Stir-fry over high flame for 3 minutes or until the onions turn translucent.
Add ginger-garlic paste and cook briefly.
Add red chili powder, coriander powder, cayenne pepper, cumin powder and turmeric powder.
Stir-fry briefly.
Add the pureed tomatoes.
Cook over high flame for another 3 minutes, stirring continuously or until the masala is very thick.
Add the whisked yoghurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves.
Stir well.
Cook for 2 more minutes.
Add mushrooms, carrots and salt to taste.
Stir-fry over high flame for 3 minutes.
Remove from heat.
Arrange the cooked rice and mushroom masala in alternate layers in an oven-proof dish or biryani vessel.
Sprinkle chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron on top.
Ensure that the topmost layer is of rice.
Cover the biryani with a tight-fitting lid.
Seal the edges with kneaded atta (flour] dough (if required].
Place the dish on a flat bottomed pan.
Cook on low flame for 10 minutes.
Place a few burning charcoals on the lid.
Alternatively, cook in a pre-heated oven at 180C for 10 minutes.
Break open the seal.
Grab a spoon and serve this biryani immediately.
ENJOY this with a raita of your choice.
I like it with a cucumber raita.
Tomato Pork Chops I
Category: main-dish
By Charmaine

These are sauteed pork chops smothered in a tomato sauce with fresh onion and bell pepper. It's a fairly quick and simple recipe. Try serving with rice.

Ingredients:
4  pork chops
1  onion, chopped
1  bell pepper - chopped, your color choice
1 (15 ounce) can tomato sauce
garlic powder to taste
salt and pepper to taste

Directions:
Heat enough oil to just cover the bottom of a large skillet over medium high heat. Dredge the pork chops in flour, add to pan and brown well on both sides. Remove chops and set aside. Add the onion and bell pepper and cook and stir for 5 minutes, or until almost tender. Return pork chops to skillet and pour in the tomato sauce. Allow the sauce to start bubbling and then reduce heat to low. Simmer for 30 minutes and season with garlic powder, salt and pepper to taste.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 142.6
Fat: 6.5 g
Saturated fat: 2.3 g
Carbohydrates: 9.6 g
Sugars: 6.1 g
Dietary fiber: 2.4 g
Protein: 12.3 g
Cholesterol: 33.6 mg
Sodium: 573.1 mg
Grilled Pesto Shrimp Skewers
Category: seafood
By missterri25

Grilled shrimp skewers drizzled with savory pesto!

Ingredients:
8  wooden skewers
1 pound large shrimp, peeled and deveined
3 ounces pesto, divided
3 tablespoons chopped fresh basil
1  lemon, sliced

Directions:
Fill a dish with water and soak skewers for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto. Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 8 skewers

Calories: 103
Fat: 5.7 g
Saturated fat: 1.5 g
Carbohydrates: 2.3 g
Dietary fiber: 1 g
Protein: 11.5 g
Cholesterol: 89.9 mg
Sodium: 185.8 mg
Mom's Peach Crisp
Category: desserts
By Stephanie

My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.

Ingredients:
4 cups sliced fresh peaches
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange peaches evenly in an 8x8-inch baking dish. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. Bake in the preheated oven until topping is lightly browned, about 30 minutes.

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

Calories: 237.6
Fat: 12.2 g
Saturated fat: 7.4 g
Carbohydrates: 30.5 g
Sugars: 17.4 g
Dietary fiber: 1.4 g
Protein: 2.3 g
Cholesterol: 30.5 mg
Sodium: 161.6 mg
Celery Parmegiana


Ingredients:
margarine, celery, onions, garlic powder, water, tomatoes, parmesan cheese

Directions:
Preheat overn to 350F.
Melt margarine in skillet; add celery, onion, garlic powder and water.
Cover and simmer 5 minutes or until tender; drain.
Place in casserole, top with tomato, sprinkle with cheese.
Bake uncovered for 15 - 20 minutes.
Slow Cooker Southwestern Pork Roast


Ingredients:
boneless pork roast, diced tomatoes, green chilies, brown sugar, chili powder, ground cumin

Directions:
Put the pork roast into the slow cooker.
Combine the remaining ingredients and pour over the pork.
Cook on low for 8 to 10 hours or on high for 4 to 6 hours or until the pork is tender.
Drunken Pinto Beans


Ingredients:
dried pinto bean, water, olive oil, onions, roma tomatoes, serrano chilies, celery, carrot, cilantro, coarse salt, dark beer

Directions:
Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
Remove from heat.
Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
Saute the onions until lightly browned.
Stir in tomatoes, chiles, celery, carrot (if using]  and cilantro and cook for 1 minute.
Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
Move the hot beans to a nice ceramic dish and serve. Enjoy!
Serrage Poulet (British Indian Ocean Territory)


Ingredients:
chicken breasts, garlic cloves, gingerroot, turmeric, garam masala, cayenne pepper, coconut milk, cinnamon sticks, cilantro

Directions:
Coat the chicken cubes with the seasonings.
Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
Pour in the coconut milk and add the cinnamon sticks. Bring to a boil, then reduce heat to a simmer and continue to cook until the chicken is cooked through.
Serve over white rice, garnished with cilantro.
Peanut Chocolate Chip Blondies


Ingredients:
all-purpose flour, salt, baking soda, unsalted butter, brown sugar, eggs, vanilla extract, chocolate chips

Directions:
Preheat oven to 350°F Grease and flour an 8-inch metal baking pan.
Whisk the flour, salt, and baking soda in medium bowl.
Melt butter in a saucepan over low heat. Remove from heat and whisk in sugar until smooth. Cool mixture for 2 minutes.
Whisk in eggs and vanilla. Stir in flour mixture, then half of each the peanuts and chocolate chips.
Spread the batter in the pan and sprinkle the remaining peanuts and chocolate chips on top.
Bake blondies for 30 minutes until golden. Cool completely in pan.
Blue Cheese Walnut Toasts
Category: appetizers-and-snacks
By Elizabeth

These little toasts can be served by themselves as appetizers or sometimes I like to serve them as croutons on salad.

Ingredients:
1  French baguette, cut into 1/3 inch thick slices
¼ cup butter, melted
4 ounces crumbled blue cheese
¼ cup butter, softened
salt and pepper to taste
½ cup chopped walnuts
½ cup chopped fresh parsley

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted. In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts. Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.

Yields: 20 servings

Calories: 143.2
Fat: 8.3 g
Saturated fat: 4.2 g
Carbohydrates: 13.4 g
Sugars: 0.7 g
Dietary fiber: 0.8 g
Protein: 4.4 g
Cholesterol: 16.5 mg
Sodium: 260.2 mg
Lemon Basil Syrup (For Beverages)


Ingredients:
lemons, water, sugar, fresh basil

Directions:
Combine the lemons, water, and sugar. Bring to a boil., Reduce heat and simmer for 5 minutes., Remove from heat, add the basil, and seep for 30 minutes., Remove the basil and add to sparkling water or champagne to taste.
Easy  and Quick Cheese-Lover's Potato Bake


Ingredients:
Velveeta cheese, sour cream, mayonnaise, frozen hash browns, black pepper, salt, yellow onion, green onions, bacon bits

Directions:
Set oven to 350 degrees.
grease a 13 x 9-inch baking dish.
Place the Velveeta cheese into a microwave-safe bowl.
Microwave until the cheese has melted, then add in sour cream, mayonnaise, thawed hash browns, yellow onion and green onions; mix until well combined.
Season with black pepper and salt.
Transfer to prepared baking dish.
Sprinkle with bacon bits.
Bake for about 45-50 minutes or until hot and bubbly.
Braised Pork Chops


Ingredients:
olive oil, water, Worcestershire sauce, dried parsley flakes, onion powder, dried thyme

Directions:
In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
Add water and remaining ingredients.
Cover and simmer for about 20-30 minutes until pork chops are tender.
Poulet Vèronique


Ingredients:
butter, olive oil, unbleached flour, skinless chicken thighs, dry white wine, chicken broth, Dijon mustard, heavy cream, green seedless grape, red seedless grapes, lemon zest, fresh parsley

Directions:
Pound the chicken thighs to roughly 1/4" thickness but no more than 1/2".
Heat the butter and oil in a large sautè pan on medium heat.
Combine the flour and garlic powder and lightly dredge the chicken pieces. Tip: I use a fine mesh strainer and lightly and evenly sprinkled the flour on the chicken.
Brown chicken on both sides, about 10 minutes total.
Remove chicken to a warming plate.
Deglaze the pan with the white wine and chicken stock, scraping up the brown bits on the bottom of the pan.
Whisk in the Dijon mustard, bringing mixture to a boil until the liquid has reduced and thickened, about 4-5 minutes.
Reduce heat to medium-low and stir in the heavy cream. Place the chicken thighs back in the pan along with the grapes.
Heat through until warm (but *not* boiling], stirring mixture often for about 2-3 minutes; lowering the heat further if necessary.
Transfer chicken to a platter, pour the cream sauce over the chicken then season with salt and pepper.
Garnish with lemon zest and fresh parsley or French tarragon.
Cauliflower Parmesan Salad Basilico


Ingredients:
cauliflower, grape tomatoes, kalamata olives, parmesan cheese, red onion, extra virgin olive oil, pesto sauce, white wine vinegar, salt, cracked black pepper

Directions:
Blanch the cauliflower until tender-crisp. Drain and rinse with cold water to stop cooking process. Allow to cool.
Transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. Toss well.
In a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
Pour the dressing over the cauliflower mixture and toss.
Allow salad to sit for 1 hour to allow flavors to blend.
Crock Pot Minestrone Soup


Ingredients:
vegetable broth, tomato juice, dried basil, salt, dried basil leaves, pepper, carrots, celery, onion, garlic cloves, diced tomatoes, rotini pasta, parmesan cheese

Directions:
Mix all ingredients except pasta and cheese in a 4-5 quart crock pot., Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender., Stir in pasta., Cover and cook on HIGH setting for 15-25 minutes until pasta is tender., Sprinkle each serving with freshly grated Parmesan cheese.
Silky Chocolate Pudding (Vegan)


Ingredients:
pitted dates, coconut milk, salt, avocado, vanilla

Directions:
In a blender, pour the hot water over the dates and let them stand 10-15 minutes or so to soften. (you can use a hot non-dairy milk, but it tasted just great using only water].
After they have soaked, add the flesh of the avocado and all remaining ingredients. Blend on high, scraping down sides as necessary, until smooth.
You can eat it warm, but it tastes best if you can refrigerate it for 2 to 3 hours in an airtight container. Nice with raspberries on top. You can also freeze to make fudgiscles, we were told.
Holiday Butter Cookies


Ingredients:
butter, flour, white sugar, eggs

Directions:
Preheat oven to 350 degrees.
Melt butter in a pan over low heat.
In a large bowl, combine the melted butter, 2 cups of flour, and the sugar.
Beat in the eggs, one at a time, until well blended.  Slowly mix in the remaining 2 cups of flour.
Roll out the dough to a thickness of 1/4 inch.    Using cookies cutters, cut out shapes.  Place them 1 1/2 inches apart on cookies sheets.
Bake for 12 to 15 minutes.
Cool cookies on wire rack. Decorate as desired.
Western  Homestead Old Fashioned Butter Cake


Ingredients:
margarine, margarine, powdered sugar, eggs, white flour, vanilla extract

Directions:
In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound.
Mix on low speed until soft and blended.
Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy.
Then add one egg at a time. Beat one minute for each egg.
Add vanilla extract.
Mix.
Preheat oven to 300°F.
Spray Pam in a tube or angel food cake pan.
Note: You can use butter or margarine also.
Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended.
Pour batter evenly in pan.
Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more.
Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.
Cajun  Stir Fry


Ingredients:
ground beef, beef bouillon cubes, onions, celery, bell pepper, garlic clove, rotel, water, cabbage, rice

Directions:
fry hamburger., add seasoning., add onions., add pepper., add celery., add garlic., add cabbage., add water and tomatoes., cook down to your taste,they cook things down a bit., serve over rice.
Awesome Blowouts


Ingredients:
unsalted butter, butter, peanut butter, brown sugar, granulated sugar, baking soda, salt, egg, milk, vanilla, all-purpose flour

Directions:
In a large mixing bowl, beat the butter and peanut butter with an electric mixer for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.
Beat in egg, milk, and vanilla. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in the chocolate pieces, peanuts and peanut butter cups.
Drop by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake the cookies in a 350°F oven for about 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool.
*Note: For easier chopping, freeze miniature chocolate-covered peanut butter cups in their wrappers for 1 hour. Remove frozen candies from wrappers before chopping.
Spicy Pork Kabobs


Ingredients:
boneless pork chops
honey
dried red pepper flakes
red bell pepper
green bell pepper
onion
Garlic Herb: Infused Skewers (#4]

Directions:
Place pork cubes in zip lock bag; add salad dressing, honey, red pepper flakes peppers and onions. Seal bag; refrigerate for at least 1 hour to overnight to marinate.
Thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.
Crock Pot Lasagna


Ingredients:
extra virgin olive oil, onion, garlic cloves, ground beef, tomato sauce, water, corn kernel, ricotta cheese, mozzarella cheese

Directions:
Cook onion and garlic in oil over medium heat until onions are clear.
Add ground beef and cook until no longer pink.
Drain fat from pan.
Add italian seasoning, tomato sauce, corn and water to meat.
Heat for 5 minutes over medium heat.
Break noodles into thirds.
place half of the noodles in the bottom of the crock pot.
Add half of the meat mixture, half of the ricotta cheese then half of the mozzarella cheese.
Add remainder of noodles, meat mixture, ricotta cheese and mozzarella cheese.
Cover and cook on low for 5-6 hours.
Enjoy.
Green Pepper Jelly


Ingredients:
green bell peppers, sugar, apple cider vinegar, cream cheese

Directions:
Combine ground peppers and their juices with sugar and vinegar in 4 qt., casserole., Cover., Microwave on High 12 minutes, stirring once., Mixture must boil., Let stand 5 minutes., Add pectin and food coloring., Mix well., Pour into hot sterilized jars, seal with lids and store in refrigerator., Pour jelly over cream cheese and serve with crackers.