xiaoxl/recipe_data huggingface dataset:
Zucchini Stuffed Pork Chops & Mustard Sauce


Ingredients:
zucchini, salt, garlic, extra virgin olive oil, parmesan cheese, parmesan cheese, toasted sesame seeds, onion, dry white wine, heavy cream, Dijon mustard

Directions:
Toss the zucchini and salt well in a colander and let it drain for about 30 minutes.  Squeeze the zucchini dry (I use paper towels to do this].
In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender.  (Don't cook it any longer or it will be too mushy].
Stir in the parmesan and let cool.
Cut a deep pocket in each chop and stuff with the zucchini.
Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking.
Pat the chops dry with a paper towel, and coat them in the sesame seeds.  Press the seeds in (you might need more or less depending on the size of your pc's] -- and saute (3 at a time if you like], turning them once, til they are firm to the touch (about 8 minutes total].
Keep warm on a platter in the oven.
Meanwhile, make the mustard sauce:  In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes.  Add the wine and de-glaze the pan.  Whisk in the cream (or stir in the sour cream].  Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine.  Add salt and pepper to your liking.
I spoon it over the chops or you could serve them on top of a pool of sauce.  Goes very well with spinach btw!
Cranberry Cornucopia Sangria


Ingredients:
orange, apples, fresh cranberries, triple sec, dry red wine, sparkling apple cider

Directions:
Quarter the orange with the peel on, then cut each quarter into 3 chunks. Core the apples and cut into 1/2-inch chunks. Coarsely chop the cranberries in a food processor or by hand.
Place the chopped cranberries and the orange chunks into a 3-quart or larger pitcher. Add the orange liqueur and muddle the fruit in the triple sec with a cocktail muddler or a wooden spoon to release the juices. Add the apples and mix to blend with other fruit. Cover and macerate the fruit for at least 2 hours, and up to 24 hours.
Just before serving, add the chilled wine and the sparkling cider. Stir to mix. Serve in glasses of your choice, making sure to get some fruit into every serving.
Remoulade Sauce


Ingredients:
lemon juice, red wine vinegar, prepared mustard, salt, pepper, paprika, cayenne pepper, mayonnaise, celery, green onion

Directions:
Mix all ingrediants together in a quart jar and chill., Serve cold.
Moroccan Turkey Tagine


Ingredients:
saffron thread, ground turmeric, cinnamon stick, red chili pepper, red onion, carrots, parsnips, zucchini, tomatoes, chickpeas, kosher salt, fresh cilantro leaves, unsalted butter, couscous, sambal oelek, Tabasco sauce

Directions:
Keep the vegetables chunky and about the same size so they’ll be done at the same time.
In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes.
Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes]. Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer].
When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed.
In a medium saucepan over high heat, bring 1 ­3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.
Curried Lentil Soup with Carrots


Ingredients:
red lentils, onions, garlic, turmeric, cumin seeds, salt, black pepper, red chili pepper, diced tomatoes, carrots, lemon juice, vegetable broth, unsweetened coconut milk, cilantro

Directions:
Sort lentils and rinse under cold water.
Cook onions in oil in skillet until tender.
Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
Place mixture into crockpot, along with the tomatoes (with their juice], carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
Add coconut milk, and cook on HIGH for an additional 20 minutes.
Serve garnished with cilantro.
Puffy Cheesy Potatoes


Ingredients:
yukon gold potatoes, butter, sweet onion, butter, sharp cheddar cheese, milk, eggs, salt, pepper

Directions:
Boil potato chunks in salted water until tender; about 12-15 minutes, depending on the size of your chunks.  Drain.  Place in a large mixing bowl and mash with a potato masher.
Sauté onion in 1 tablespoons butter until transparent.
Preheat oven to 375°.
Combine mashed potatoes with the 1/3 cup butter, milk, sautéed onion, salt and pepper. Mash to combine together.
Add cheese and stir.
Fold eggs into potato mixture with spatula. Spray a 2 1/2 quart casserole dish with non-stick spray and pour potato mixture into it.
Bake at 375° for 45 minutes or until puffy and brown.
Sausages With Broccoli


Ingredients:
Italian sausage, broccoli florets, olive oil, shallots, garlic cloves, chicken broth, lemon juice, black olives

Directions:
Prick sausages, place in a single layer in a large frying pan, add cold water to 1/2 inch. Bring to boil, reduce heat, and simmer for 20 minutes, turning from time to time. If the water evaporates too rapidly, add a bit more.
Meanwhile, boil the broccoli in salted water for 4-5 minutes. Drain and set aside.
Pour off the fat from the skillet and wipe it out with a paper towel. Add the oil and brown the sausages briefly. Push them to one side and add the shallots, garlic and chile (or chile flakes]. Cook for 3-4 minutes.
Add broth and lemon juice. Cook gently until reduced by half. Add broccoli and olives. Gently mix until heated through.
Serve and enjoy.
Rosemary Garlic Butter


Ingredients:
butter, garlic cloves, fresh rosemary, lemon juice, salt, fresh ground pepper

Directions:
Combine all ingredients in a small bowl., Mix well., Chill.
Walnut Pie Crust Recipe


Ingredients:
all-purpose flour, sugar, cinnamon, salt, walnut pieces, butter

Directions:
Preheat the oven to 350 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
Place the flour, sugar, cinnamon, and salt in a small bowl and stir to combine.
Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the flour mixture and stir to combine.
Add the melted butter and combine well.
Press the mixture into the buttered pie pan making certain that the crust is of even thickness.
Bake for 15 to 18 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.
Biba's Osso Bucco


Ingredients:
tomato sauce, celery, carrot, dried porcini mushrooms, chicken broth, marsala wine, water, flour, salt, fresh ground black pepper, olive oil

Directions:
In small bowl, combine dried mushrooms and hot water.
Allow mushrooms to reconstitute, making sure to save the liquid!
Season veal with salt and pepper, then dredge in flour, shaking off excess.
Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed.
Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed.
Return veal to pan, add wine and reduce for 5 minutes.
Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is!
Add mushroom water, tomato sauce, and chicken broth.
Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender.
Serve over creamy polenta, rice, mashed potatoes, or egg noodles.
Southwestern Squash Casserole


Ingredients:
zucchini, water, tortilla chips, green chilies, onion, egg, monterey jack and cheddar cheese blend

Directions:
Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap.
Pierce plastic wrap with a fork several times to vent.
Microwave on HIGH 8-9 minutes or until veggies are tender; drain.
Press between layers of paper towels to remove excess moisture.
Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients until well blended.
Spoon into a lightly greased 11 x 7" baking dish.
Sprinkle evenly with cheese.
Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.
Creamy Layered Prezel Dessert


Ingredients:
butter, cream cheese, sugar, powdered sugar

Directions:
In a 9x13 glass pan, combine pretzels, sugar, and butter; pat into bottom of pan.
In a separate bowl, whip cream until fluffy and stiff.
In a separate bowl beat cream cheese until smooth then add powdered sugar. Add whipped cream.
Spread mixture evenly over crust. Refrigerate for 1 hour. Spread pie filling over cream cheese mixture. Refrigerate at least 2 more hours.
Holiday ONLY Mashed Potatoes
Category: side-dish
By Saltair4

These mashed potatoes are too fattening to have on a regular basis. I only make these on holidays, and everyone wonders what's in them that's makes them so rich...

Ingredients:
5 pounds red potatoes, peeled and quartered
1 cup heavy cream
½ cup butter
salt and pepper to taste

Directions:
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 10 servings

Calories: 339.2
Fat: 18.2 g
Saturated fat: 11.4 g
Carbohydrates: 41.6 g
Sugars: 2.1 g
Dietary fiber: 3.7 g
Protein: 4.1 g
Cholesterol: 57 mg
Sodium: 84.6 mg
Sunny Scalloped Eggs


Ingredients:
margarine, celery, onions, flour, salt, milk, parsley, hard-boiled eggs, margarine

Directions:
In a saucepan, saute celery and onion in margarine.
Blend in flour.
Cook and stir until bubbly.
Add salt and milk and cook until thick.
Stir in chopped parsley.
In a greased casserole, place hard boiled eggs, cut in half and round side up.
Pour sauce over eggs.
Toss mixture of melted margarine and bread crumbs over top.
Bake at 400 degrees for 15 minutes (Optional-serve over Spinach leaves.].
Fresh Chorizo Tacos


Ingredients:
boneless pork shoulder, garlic cloves, kosher salt, fresh ground black pepper, chilies, ground cumin, Mexican oregano, hot chili pepper, white vinegar, canola oil, corn tortilla, sour cream, cilantro, iceberg lettuce, green cabbage

Directions:
Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.].
In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.
Crockpot 5 Hour Beef Stew


Ingredients:
peas, mushrooms, celery, carrots, potatoes, onion, Burgundy wine, salt, pepper, ground pepper

Directions:
Combine all ingredients in crock pot., Cook in crockpot on high for 5 hours., Serve.
No Bake Italian Cake


Ingredients:
crushed pineapple, lemon juice, sweetened condensed milk, sweetened flaked coconut, Cool Whip, maraschino cherries

Directions:
Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish.
Mix condensed milk and lemon in a large mixing bowl.
Add pineapple to the milk and stir.
Pour mixture over the Nilla Wafers.
Add another layer of wafers on top of milk and pineapple mixture.
Top with Cool Whip like a frosting.
Sprinkle with coconut flakes.
Drain cherry halves with a paper towel so they don't bleed and place on top of the cake.
Refrigerate overnight, about 8 hours.
Paprika Butter Chicken With Couscous


Ingredients:
chicken thigh fillets, butter, margarine, honey, sea salt, ground pepper, paprika, lime, lime wedge, couscous, fresh coriander

Directions:
Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season the chicken with salt and ground pepper generously.
Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lime juice. Season. Pour all over the chicken.
Bake each side for 15 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.
Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with a plate and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lime juice, almond flakes and coriander. Season to taste.
Divide the couscous between 2 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander and some chilli. Serve with a lime wedge.
Ginger Garlic Chicken Wings


Ingredients:
chicken wings, pepper, all-purpose flour, cornmeal, parmesan cheese, garlic cloves, ginger, cayenne pepper, rice vinegar, brown sugar, soy sauce

Directions:
Preheat oven to 400 degrees F.
Place the chicken wings in a large mixing bowl, and season generously with pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour, cormeal, parmesan and celery salt to a large plastic bag, add the wings and shake thoroughly.
Cover two half-sheet pans with foil, and spray well with the non-stick spray.
Distribute the chicken wings evenly on the pans.
Bake for 20 minutes, turn the chicken wings over, and bake for another 20 minutes, or until browned and crusty and cooked thoroughly.
While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter.
Papa's Favorite Pasta Sauce


Ingredients:
frying chickens, onions, tomato puree, canola oil, dried basil, dried oregano, Italian parsley, fresh garlic, salt, red pepper flakes

Directions:
Wash, cut up pieces of chicken; pat dry with paper towel.
Season with 1 tsp.
salt; set aside.
In a large saucepan, heat oil and saute onions and garlic.
Add chicken pieces skin-side down and brown lightly.
Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes.
Cover and simmer over low- medium heat on the stovetop for 1-1/2 hour.
Note: Usually, tomato puree suggests adding a can of water.
In this recipe, the water comes from the cooking peppers and chicken which dilutes the puree without additional liquid.
However, if sauce becomes too thick during cooking, add 1/2 can of water (or wine] a little at a time until its consistency is to your liking.
Absolute Mexican Cornbread
Category: bread
By Judy Spence

This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you.  It's unbelievable.

Ingredients:
1 cup butter, melted
1 cup white sugar
4  eggs
1 (15 ounce) can cream-style corn
½ (4 ounce) can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt

Directions:
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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

Calories: 742.7
Fat: 40.9 g
Saturated fat: 24.4 g
Carbohydrates: 83.6 g
Sugars: 37 g
Dietary fiber: 2.6 g
Protein: 14.5 g
Cholesterol: 223.6 mg
Sodium: 1050.7 mg
Melt-In-Your-Mouth Meat Loaf
Category: main-dish
By Rodney B Wiebe

This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.

Ingredients:
2  eggs
¾ cup milk
⅔ cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
½ teaspoon rubbed sage
½ cup sliced fresh mushrooms
1 ½ pounds ground beef
¼ cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
½ teaspoon Worcestershire sauce

Directions:
Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

Prep time: 15 mins
Cook time: 5 hrs 15 mins
Total time: 5 hrs 40 mins
Yields: 6 servings

Calories: 328.3
Fat: 16.9 g
Saturated fat: 6.5 g
Carbohydrates: 18.4 g
Sugars: 9.3 g
Dietary fiber: 0.8 g
Protein: 24.7 g
Cholesterol: 135.6 mg
Sodium: 841.1 mg
Sprinkle Nut Cake


Ingredients:
vanilla instant pudding mix, water, eggs, walnuts

Directions:
Heat oven to 350°F.
Grease and flour 10 inch tube or bundt pan.
In a large bowl combine cake mix, pudding mix, oil, water, and eggs until moistened.
Add walnuts and chocolate sprinkles and mix until combined.
Pour into prepared pan and bake for about an hour.
Oven Fries


Ingredients:
russet potatoes, salt, ground black pepper

Directions:
Adjust oven rack to lowest position; heat oven to 475 degrees.  Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes.  Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet (non stick works well] with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
Drain potatoes.  Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towles.  Rinse and wipe out the empty bowl; return potatoes to the bowl and toss with remaining 1 tablespoon oil.  Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.  Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15-20 minutes, rotating baking shet after 10 minutes.  Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer.  Continue baking until fries are golden and crisp, 5-15 minutes longer, ratating pan as needed if fries are browning unevenly.
Transfer fries to second baking sheet lined with paper towels to drain.  Season with additional salt and pepper to taste and serve.
Best Morning Glory Muffins


Ingredients:
all-purpose flour, baking powder, ground cinnamon, salt, butter, brown sugar, eggs, vanilla extract, carrots, apple, pecans, raisins

Directions:
Preheat oven oven to 350 degrees and grease a 12 hole muffin pan. In a medium mixing bowl stir together flour, baking powder, cinnamon, and salt, set aside.
In a large mixing bowl stir together butter, sugar, eggs, and vanilla. Mix in carrot, apple, coconut, pecans, and raisins. Add flour mixture and stir just until blended (do not over mix!].
Divide batter between prepared muffin pan. Bake until toothpick inserted into center comes out clean, about 20 to 25 minutes. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling racks to cool completley.
Mom's Shredded Elk Sandwiches
Category: meat-and-poultry
By SPEARL20

Reminiscent of sloppy joes, this recipe can be used with elk or venison - it takes away that gamey taste!

Ingredients:
1 ½ cups ketchup
3 tablespoons brown sugar
1 tablespoon dry mustard powder
1 tablespoon lemon juice
1 tablespoon liquid smoke flavoring
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons celery salt
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
⅛ teaspoon ground nutmeg
3 drops hot pepper sauce
1 (4 pound) elk roast, cut in half
10  hamburger buns, split

Directions:
Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop. Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.

Prep time: 20 mins
Cook time: 5 hrs
Total time: 5 hrs 20 mins
Yields: 10 sandwiches

Calories: 360.6
Fat: 6.2 g
Saturated fat: 1.5 g
Carbohydrates: 35.9 g
Sugars: 12.5 g
Dietary fiber: 1.5 g
Protein: 38.9 g
Cholesterol: 82.8 mg
Sodium: 1027.4 mg
Baked Gnocchi
Category: main-dish
By ConnieD

This baked gnocchi is simple, fast, and delicious.

Ingredients:
4 ounces shelf-stable gnocchi
⅓ cup pasta sauce
¼ cup shredded mozzarella cheese, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C). Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese. Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 serving

Calories: 304
Fat: 14.6 g
Saturated fat: 8.2 g
Carbohydrates: 32 g
Sugars: 7.7 g
Dietary fiber: 3.2 g
Protein: 11.2 g
Cholesterol: 40.8 mg
Sodium: 600.6 mg
Crab Stuffed Mushrooms


Ingredients:
fresh large mushrooms, mayonnaise, margarine, onion, monterey jack cheese, parmesan cheese

Directions:
Wash and remove stems from mushroom caps., Chop the stems, and saute them, along with the onion in the margarine., Saute until the onion softens., Remove fromo heat., Let sit for about 5 minutes., Add remaining ingredients to onion mixture., Stuff the mushroom caps with the mixture., You may top with Parmesan cheese if desired., Place under broiler, watching closely, until stuffing bubbles.