xiaoxl/recipe_data huggingface dataset:
Chef John's Cornish Pasty
Category: main-dish
By Chef John

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.

Ingredients:
4 cups bread flour
3 ounces cold lard
2 ounces cold butter
1 ½ teaspoons salt
⅔ cup ice water, or as needed
12 ounces beef skirt steak, cubed
1 cup diced Yukon Gold potatoes
½ cup diced onion
⅓ cup diced turnip
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons butter, cut into 8 thin slices
1  large egg, beaten
1 teaspoon water

Directions:
Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball. Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat. Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined. Beat egg and 1 teaspoon water together in a small bowl. Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture. Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture. Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 3 hrs 25 mins
Yields: 4 Cornish pasties

Calories: 499.4
Fat: 45.5 g
Saturated fat: 22 g
Carbohydrates: 10.1 g
Sugars: 1.4 g
Dietary fiber: 1.3 g
Protein: 12.9 g
Cholesterol: 138.5 mg
Sodium: 1920.9 mg
Cuban Shredded Pork
Category: world-cuisine
By ZIBBLER

This is a popular Cuban pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It's traditionally served with black beans and rice.

Ingredients:
1 ½ pounds boneless pork chops
1 pint water to cover
1  lime, juiced
1 sprig fresh thyme
8  black peppercorns
1 tablespoon garlic powder, or to taste
1 tablespoon onion powder
salt to taste
2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, peeled and sliced
1  lime, juiced
¼ cup chopped fresh cilantro

Directions:
In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered. Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside. In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.

Prep time: 1 hr 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 4 to 6 servings

Calories: 201.7
Fat: 10.7 g
Saturated fat: 2.6 g
Carbohydrates: 8.1 g
Sugars: 2.6 g
Dietary fiber: 1.3 g
Protein: 18.5 g
Cholesterol: 43.4 mg
Sodium: 103.2 mg
Tostones


Ingredients:
green plantains, salt

Directions:
Heat the oil on med. high heat.Then start on cutting off the ends of the plantain and then peel it.
Cut the plantains into 4 to 5 pieces about 1 inch thick for each plantain.and and to the oil.fry for about 2-3 mins till the out side is golden brown.remove and repeat on any other pieces.then for the 2nd step.you will need to smash the plantains into a round dish.so in a plastic bag add one plantain sprinkle salt and smash about the 1/2 cm thick.and add back into the oil.fry for 2-3 more mins or until golden brown.repeat until all the pieces are fried.serve.
Barbecued Zucchini-Two Ingredients!


Ingredients:
"zucchini"

Directions:
Cut zucchini lengthwise into 1/2 to 3/8 inch thick slices.
Place in oval casserole dish and add dressing.
Flip slices around to coat with dressing.
Cook directly on outdoor barbecue on medium heat for approximately 8-10 minutes or until zucchini is golden with grill marks.
Baste frequently with leftover dressing, turning often.
Chocolatey Hot Cocoa


Ingredients:
vanilla extract, butter, half-and-half

Directions:
Combine chocolate chips, butter and vanilla in the top of a double boiler over low heat until melted and smooth.
Slowly add half-and-half, blending into chocolate mixture.
Heat through, but do not boil.
Easy Pot Roast for Oven or Crock Pot


Ingredients:
kosher salt, fresh ground black pepper, onion, garlic cloves, flour, tomato paste, beef broth, water, Worcestershire sauce, rosemary

Directions:
Preheat oven to 325°F.
Season roast heavily with salt and pepper. Heat oil in a dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste followed by broth, water and Worcestershire sauce. Stir and scrape seared bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, low for 6 to 7 hours until tender.].
Cook for 2 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place dutch oven on stovetop and bring to a boil.
Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.
Skinny Ravioli Lasagna


Ingredients:
"reduced-fat mozzarella cheese"

Directions:
In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking].
Put on ravioli, as many as will fit without being"tight".
Put on more sauce and then cheese.
Repeat until all ravioli is gone.
Bake at 375 for 20-30 minutes.
Blitz Cherry Cake (Jewish)


Ingredients:
all-purpose flour, baking soda, baking powder, salt, granulated sugar, eggs, vanilla extract, cherry pie filling

Directions:
Preheat oven to 350 degrees F, then lightly greast a 9"x13" baking pan.
In a medium-size bowl, whisk together the flour, baking soda, baking powder & salt, then make a well in the center & blend in the oil, sugar, eggs, vanilla & lemon extracts & the OJ, stirring to make a smooth batter.
Pour 3/4 of the batter into the prepared pan, then carefully spread the cherry pie filling over this layer of batter, before topping the pie filling with HALF of the remaining batter.
Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!] & bake 55-60 minutes, or until the top is firm to the touch.
My Alfredo


Ingredients:
butter, heavy cream, parmesan cheese, sea salt, pasta

Directions:
Melt the butter in a saucepan over medium heat.
As soon as the butter is melted, add the heavy cream and salt, and stir to mix.
Continue to heat until steam is rising, but not until boiling.
Add the parmesan cheese, and whisk until the cheese begins to melt.  Remove from heat and toss with prepared noodles immediately, until cheese is melted.
Serve!  Feel free to toss in sautéed mushrooms, grilled chicken, etc.
Anne's Colourful Pasta Salad


Ingredients:
pasta, peas, carrots, apple, tomatoes, yoghurt, dried basil, fresh basil, dried oregano, fresh dill weed, lemon juice, prepared mustard

Directions:
Prepare pasta according to package directions. Make sure to splash it with cold water after draining it, so that the cooking process stops and your pasta wont get soggy.
To make the salad:.
Combine all the veggies and mix with the pasta in a big serving bowl.
For the dressing:.
Mix all ingredients and stir until well blended. Season to taste.
Pour over pasta and veggies and toss to coat.
Allow flavours to blend some hours prior to serving (you dont have to do this, but it intenisfies the flavours].
Serve sprinkeld with some fresh herbs and some nice crusty bread.
Vegan Lemon Poppy Scones
Category: bread
By JLGARRET

Delicious lemon poppy scones that happen to be vegan.  Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too. Experiment with different sweeteners and flours if you like. These are very adaptable.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¾ cup vegan margarine
1  lemon, zested and juiced
2 tablespoons poppy seeds
½ cup soy milk
½ cup water

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart. Bake for 10 to 15 minutes the preheated oven, until golden.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 scones

Calories: 239.7
Fat: 12.3 g
Saturated fat: 2.1 g
Carbohydrates: 30.8 g
Sugars: 13.3 g
Dietary fiber: 1.2 g
Protein: 3 g
Sodium: 354.6 mg
Chicken and Spaghetti Squash


Ingredients:
chicken thighs, cayenne, butter, spaghetti squash, asparagus, feta cheese, parmesan cheese, onion, garlic cloves, cherry tomatoes

Directions:
Preheat oven to 375°F., Coat chicken with spices and cook for 30 minutes., In a saucepan, melt butter, sauté onion till translucent., Add garlic and sauté for another 30 seconds, add cream and cheeses., When sauce is smooth, add squash and asparagus., Heat through., Add 2 T drippings from chicken pan and stir., Serve chicken on top of squash, garnish with tomatoes.
Hungry Girl Club Quesadilla


Ingredients:
onion, bell pepper, avocado, chili powder, fat-free cheddar cheese, chicken breasts, nonfat sour cream

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!
So Easy Sweet Potato and Squash Soup


Ingredients:
sweet potatoes, unsweetened applesauce, light coconut milk

Directions:
In a large pot add about an inch of water and heat just until it begins to simmer.  Add sweet potato, reduced heat to medium-low and cover.  Cook for 10-15 minutes until sweet potatoes are tender.  They should be easy to mash with a fork.
Drain any excess water and let sweet potatoes cool.  Transfer to a food processor, add 2 cups butternut squash soup and 3 Tbsp apple sauce.  Process til smooth.  Add additional soup and apple sauce to reach desired consistency and taste.  If using, add a few tablespoons of light coconut milk for creaminess.
Transfer to bowls, heat and serve!
Freezing: You can also freeze this is small tupperwear (about 8oz] for individual ready-to-heat and eat servings!  I recommend NOT adding coconut milk to any portions that you are going to freeze as I’ve found it doesn’t freeze well.
Aunt Teen's Creamy Chocolate Fudge
Category: desserts
By Kelly Phillips

This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.

Ingredients:
1 (7 ounce) jar marshmallow creme
1 ½ cups white sugar
⅔ cup evaporated milk
¼ cup butter
¼ teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
½ cup chopped nuts
1 teaspoon vanilla extract

Directions:
Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 pounds

Calories: 123.6
Fat: 5.5 g
Saturated fat: 3 g
Carbohydrates: 18.2 g
Sugars: 12.6 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 5.1 mg
Sodium: 26.1 mg
Loosemeat Pie


Ingredients:
flour, baking powder, salt, water, sugar, mayonnaise, hamburger, Velveeta cheese, onion powder, garlic powder, flour

Directions:
Preheat oven 375., Prepare crust., Combine dry ingredients., Add water and mayonnaise. Mix well., Spread half mixture in bottom of greased 9x11 cake pan., Set aside., Prepare filling., Brown hamburger, drain all but 2 TBLS of grease., Add seasonings., Add 1 TBLS flour., Place mixture on crust by spooning onto top. Carefully spread evenly., Top with remaining crust mix by dropping spoonfuls on top., Bake 25 - 30 mins until light golden brown.
Kentucky Baked Chicken


Ingredients:
buttermilk, lemon, garlic cloves, ground black pepper, coarse grain mustard, chicken drumsticks, plain flour

Directions:
Mix the buttermilk with the lemon rind, garlic, celery salt, pepper, paprika, mustard and herbs.  Mix well, pour over chicken.  Marinate for 3 hours or overnight.
Preheat the oven to Gas 7/220C.
Place the flour on a plate, remove the chicken from the marinade and roll the pieces in the flour.  Place the drumsticks on a lightly oiled baking tray and spray with a little oil.  Roast for 15 minutes in the oven then spray again with a little more oil.
Cook for a further 15-20 minutes until the chicken is golden and no longer pink in the centre.  Serve with oven chips and ketchup.
8th Birthday


Ingredients:
Chambord raspberry liquor, dark Creme de Cacao, vodka, milk

Directions:
"Add all ingredients to an ice-filled cocktail shaker, shake, and pour into a martini glass."
Easy Buckeye Bars
Category: desserts
By BUCKEYEMJ

The traditional Ohio treat now made easier in bar form.

Ingredients:
2 ½ cups confectioners' sugar
2 cups creamy peanut butter
½ cup melted margarine
½ cup brown sugar
½ teaspoon vanilla extract
1 (12 ounce) bag chocolate chips

Directions:
Grease a 10x15-inch jelly roll pan. Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.

Prep time: 20 mins
Total time: 50 mins
Yields: 1 10x15-inch jelly roll pan

Calories: 295.4
Fat: 18.8 g
Saturated fat: 5.4 g
Carbohydrates: 30.6 g
Sugars: 26.9 g
Dietary fiber: 2.1 g
Protein: 6 g
Sodium: 145.5 mg
White Chocolate Mud Cake With Frosting


Ingredients:
white chocolate, butter, milk, caster sugar, vanilla extract, eggs, self-rising flour, plain flour, white chocolate, butter, icing sugar, vanilla essence

Directions:
Prehead oven to 160C (145C fan forced]. Grease a 20cm square cake pan and line with paper.
Place chocolate, butter, milk and sugar in a large saucepan over a low heat, stirring occasionally.
Remove from heat when chocolate and butter have melted, and stir mixture well until completely smooth. Allow mix to cool at room temp for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Sift flours together into a large bowl.
Add 1 cup of the chocolate mixture slowly and stir until a paste forms. Repeat until chocolate mixture has all been mixed in . The gradual method of combining wet and dry ingredients helps prevent lumps.
Pour mixture into prepared pan. Bake for about 70 minutes. When the cake is ready a skewer inserted into the cake should come out clean.
Cool on wire rack.
To make the icing - beat the butter with an electric mixer until it becomes lighter and flufflier. Add the vanilla and then gradually add icing sugar. Beat until light and fluffy.
Melt the chocolate in the microwave or over a double boiler for 2-3 minutes, set aside to cool for 5 minutes.
Pour chocolate into icing mixture and beat until well combined.
Pipe or spread icing on the cake.
Soft Shrimp Tacos With Tropical Salsa


Ingredients:
green onion, cilantro, lemon juice, green chili, mandarin oranges, pineapple tidbits, flour tortillas, monterey jack cheese, medium shrimp, chopped tomato, red onion, garlic clove, cilantro, cumin, chili powder

Directions:
Salsa:
Combine all ingredients in bowl, cover and chill.
tacos:
Place a large nonstick pan coated with spray over med-high heat till hot. Add pepper, onion and garlic saute 2 minutes. Add shrimp, tomato, cumin and chili powder, saute 3 minutes till shrimp are done. Stir in cilantro.Spoon 1/4 cup shrimp mixture over 1/2 tortilla, and top with about 3 tbsp cheese and 2 tbsp salsa; fold over.
Easy Peasy Cold Buttered Rum Milkshake


Ingredients:
butter pecan ice cream, dark rum

Directions:
Combine ingredients in the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides.
Pour into glasses and serve immediately.
Pesto Potatoes


Ingredients:
basil leaves, parsley sprig, garlic, chicken broth, parmesan cheese, lemon juice, water, olive oil, potatoes, parmesan cheese, olive oil, chicken broth

Directions:
For the pesto, put the basil and parsley in the food processor and process until minced.
Keep the processor running and add the garlic and nuts.
Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
For the potatoes, brush 2 tablespoons oil in a baking dish.
Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
Top with the remaining potatoes and season one last time with salt and pepper.
Heat the chicken broth until hot.
Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
Remove foil and cook for 15 minutes more.
Patrick's Camping-At-Home Pot Roast


Ingredients:
olive oil, kosher salt, black peppercorns, tap water, butter, potatoes, carrots, celery ribs, onion

Directions:
Over a hot charcoal grill, add some water-soaked wood chips or chunks. Apple or hickory are best but any wood chips other than conifer species will do.
Rub both sides and the edges of the thawed roast with the olive oil and then rub in the salt and pepper. Grill this roast for about four minutes on each side, just long enough to brown it and maybe produce a few "blackened tips".
If you're not going to cook the roast right away, allow it to cool, place it in a zip-lock freezer bag, and store it in your freezer until it's ready for use. In this case, thaw it before re-commencing the cooking process.
If you're going to cook the roast right away, pre-heat your oven to 275-degrees F.
In a roasting pot or Dutch oven, pour in the 1 cup of water and then place an oven-proof bowl or grill in the pan to keep the roast raised above the water level. Lay the roast in and cut the butter into chunks and lay them around on the roast.
Cover the cooking pot and place into the pre-heated oven to roast for 3 hours. At the end of the 3 hours, remove the cooking pot from the oven, turn the roast over, and place the vegetables on top. If you're using the Mrs. Dash seasoning, sprinkle it over the vegetables at this time.
Replace the roast into the oven and continue to bake for another 75 minutes. Check it at the end of this time and if it's extremely tender, (pulls easily apart with a fork], then it's done. If not, bake it for another 45 minutes and check it again (but this will probably not be necessary].
Allow the roast to cool on a platter with the vegetables for 15 minutes prior to serving. Use the drippings/water in the cooking pot as a base for making gravy or au jus sauce. Leftover cold meat makes for great sandwiches on crusty Kaiser rolls with a little horseradish sauce spread on them.
Easy Crock Pot Pot Roast


Ingredients:
beef roast, onions, fresh garlic, black pepper, cayenne, tomato juice, potatoes

Directions:
Place onions and garlic in the bottom of the crock pot, then place the roast on top of them.
Place the carrots and potatoes around the roast.
In a bowl whisk together the tomato juice with both packages of seasonings, black pepper and cayenne (don't worry if there is lumps, they will work our during the cooking].
Pour the mixture over the roast and veggies.
Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours.
Carne con Chile
Category: world-cuisine
By Eny

This is a great authentic Mexican recipe.

Ingredients:
20  fresh tomatillos, husks removed
2 large tomatoes, chopped
7  serrano chile peppers, chopped (wear gloves)
10  fresh chile de arbol peppers, chopped (wear gloves)
5 cloves garlic, divided
salt to taste
2 pounds pork stew meat, coarsely chopped

Directions:
Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt. Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.

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

Calories: 613.6
Fat: 35.8 g
Saturated fat: 11.9 g
Carbohydrates: 26.1 g
Sugars: 9.5 g
Dietary fiber: 6.4 g
Protein: 48.6 g
Cholesterol: 135.8 mg
Sodium: 108.1 mg