xiaoxl/recipe_data huggingface dataset:
Asparagus With Lemon Curd


Ingredients:
asparagus spears
olive oil
Lemon Curd (Stove Top or Microwave Method] Lime or Orange Curd
garlic clove
gingerroot
coarse salt
pepper

Directions:
Preheat oven to 400 degrees.
Place cleaned asparagus spears in pan sprinkle with oil.
Randomly place lemon curd on asparagus.
Sprinkle garlic and ginger over the spear and season with salt and pepper.
Roast for 20 minutes, tossing half way through. Give or take depends on the thickness of the spears.
Be sure to serve with all the goodness from the pan.
Pan Seared Turkey Chops


Ingredients:
olive oil, ground pepper, onion powder, chili powder, parsley, paprika, salt, cayenne pepper

Directions:
Pour all spices into a bowl and mix together., Preheat saute pan and coat with olive oil., Rinse turkey chops., Season with seasoning mixture., Place chops into hot pan with olive oil., Sear for 4 minutes on each side or until golden brown., Remove chops from pan.  Lay on paper towel to soak up excess oil.
Miso Mushroom Soup


Ingredients:
fresh spinach leaves, silken tofu, cold water, miso, scallion tops

Directions:
combine water and mushrooms in a saucepan, bring to a boil., remove from heat, remove mushrooms., cut off stems, discard, slice caps thinly., return to water, bring back to simmer and cook 15-20 minutes., add spinach and tofu, simmer for 1-2 minutes., remove from heat., in a small bowl combine miso with 2 tbsp of broth and mix well., stir into soup., sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.
6-Minute Egg on Creamy Polenta With Crispy Serrano Ham


Ingredients:
serrano ham, eggs, kale, butter, milk, fresh cilantro, garlic cloves, cornmeal, asiago cheese

Directions:
Preheat the oven at 350 degrees F.
On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
For the polenta:
In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
For the egg:
In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
For serving:
Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving.
Cook's Note:
The polenta can be made ahead and reheated.
Stuffed Cherry Tomato Tapas


Ingredients:
Spanish olives with pimento, capers, brandy, lemon zest, extra virgin olive oil, cherry tomatoes, parsley

Directions:
Place the olives in a food processor and process until finely chopped.
Add the remaining tapenade ingredients and process until olives are minced.
With a sharp knife, cut off a thin slice  from the top and bottom of each tomato and discard.
Scoop out the juice and seeds from each tomato leaving the a shell,  then spoon some of  the tapenade into each shell.
To serve - transfer to a serving platter and garnish with the parsley. Serve cold.
Quick Black Bean Soup
Category: soups-stews-and-chili
By Jenny Wells

Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.

Ingredients:
2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes with green chile peppers, drained
2 (15 ounce) cans chicken broth, divided
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans
3 cups hot cooked rice
6 tablespoons sour cream, for topping

Directions:
Drain some of the liquid from 2 cans black beans. Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes. Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 351.2
Fat: 4.4 g
Saturated fat: 2.1 g
Carbohydrates: 61.8 g
Sugars: 0.8 g
Dietary fiber: 15.9 g
Protein: 16.7 g
Cholesterol: 9.9 mg
Sodium: 2176.5 mg
Valencia Rice


Ingredients:
white rice, boiling water, water, margarine, honey, oranges, orange marmalade, sweet sherry, low-fat plain yogurt

Directions:
Boil rice in water until water has been absorbed (about 15 mins]. Add orange juice, 1 1/2 cups water & margarine or oil. Bring to boil then simmer until rice is tender (about 25 mins].
Stir in honey, extra orange juice & rind, spoon into serving dish, top with a ring of orange slices, heat marmalade with sherry & spoon over orange slices.
Serve with cream or low fat yogurt.
Bread Machine / Abm Rustic Style Ciabatta


Ingredients:
warm water, active dry yeast, sugar, kosher salt, bread flour, whole wheat flour, olive oil, olive oil, cornmeal, flour, olive oil, dried rosemary, marjoram

Directions:
In the bread machine's basin, proof the yeast by pouring in the warm water  and dissolving the pinch of sugar in it then sprinkling the yeast on top-- if you don't have a 1/8 teaspoon size or a sliding measuring spoon, just leave few millimeters of leeway in a 1/2 tsp size spoon.
Let the yeast proof for 10 minutes with the bread machine's lid open.
Add the flours and salt and blend well by hand or slowly with a dough hook until the flour has completely absorbed the water.
If you want add rosemary or other herbs, add them now too and blend.
Pour on the olive oil around the bin but don't blend it in by hand.
Close the bread machine and set it for a 2-lb loaf (1.5 should work if that's all your machine goes up to] at the DOUGH CYCLE. Kick back and let it do its work!
When the dough cycle ends, leave it in the machine, covered, for 20-30 minutes to rise. After the rise is complete, preheat the oven to 425°F.
Grease an 11 x 7 pan with the 1/2 tsp olive oil-- NOT a loaf pan. This bread is best coming out relatively flat! The olive oil is a must for this, cooking spray won't make it come out the same! Brush the olive oil all over the inside of the pan, then sprinkle the cornmeal all over the bottom of the pan.
Extract the dough from the bread machine, it should have a wonderful thick and elasticy consistency. Lay it into the prepped loaf pan and smooth out the top when done.
Bake at 425F for 20-30 minutes or until golden brown on top.
For that rustic look and crackly feel, brush a little olive oil onto the top and dust with some flour prior to baking.
For Roman style ciabatta, season with marjoram and you can also make it ciabatta al latte by softening the dough with milk.
Raspberry Bavarian


Ingredients:
raspberries in juice, sugar-free raspberry gelatin, raspberries, mint sprig

Directions:
Drain raspberries over a bowl, reserving juice.
Add enough water to juice to make 1-1/4 cups.
In a saucepan over low heat, stir juice mixture and gelatin.
When gelatin dissolves, remove from heat and set aside to cool.
In a large bowl, beat evaporated milk until thick.
Add raspberries and cooled gelatin mixture and mix well.
Pour mixture into a glass serving bowl. Cover and refrigerate until set.
Turn out mold onto a serving plate. Decorate with raspberries and mint sprigs before serving.
Unsurpassable Chocolate Chipper


Ingredients:
butter, light brown sugar, egg, vanilla, all-purpose flour, baking soda, cinnamon, ground ginger, salt, pecans, walnuts

Directions:
With a mixer, cream the butter; add brown sugar, egg and vanilla.
Combine the flour, baking soda, ginger, salt and cinnamon.
Blend into the butter mixture.
Stir in the chocolate chips and nuts.
Cover and chill until firm (can be refrigerated over night].
Between palms of hands, roll small pieces of dough into 1-inch rounds and dredge in powdered sugar.
Place on lightly greased cookie sheets--about 2 inches apart.
Bake in 375 degree oven for 10 minutes.
Remove from oven, cool 5 minutes on cookie sheets before removing to racks.
Store in airtight container.
Beef Empanadas with Olives and Raisins
Category: appetizers-and-snacks
By Joelorado

Super tasty, sweet, and salty beef empanadas from my mom's recipe.

Ingredients:
1 tablespoon olive oil, or to taste
1 medium sweet onion, diced
1 tablespoon minced garlic, or more to taste
1 ½ pounds ground beef
1 pinch ground paprika, or to taste
salt and ground black pepper to taste
2 large hard-cooked eggs, chopped
2 large egg yolks, beaten
½ cup pimiento-stuffed green olives, chopped
½ cup raisins
1 sprig fresh parsley
20 pieces empanada pastry discs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl. Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture. Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet. Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 20 empanadas

Calories: 424.1
Fat: 17.8 g
Saturated fat: 5.2 g
Carbohydrates: 48.4 g
Sugars: 5.5 g
Dietary fiber: 2.8 g
Protein: 19.9 g
Cholesterol: 126 mg
Sodium: 648.6 mg
Baked Limas


Ingredients:
frozen lima beans, molasses, water, brown sugar, salt, dry mustard, bacon

Directions:
mix all the lima bean stuff, in a casserole, top with bacon, bake 2 hours 350, check it does not dry out.
Bill's Cherry Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, cream cheese, sugar, flour, eggs, sour cream, mascarpone, sugar, cherry pie filling

Directions:
Preheat over to 350f.
Mix together graham cracker crumbs, 3 tbs sugar and melted butter.  Press into bottom of a tall 9" springform pan.
Mix the cream cheese, sugar and flour thoroughly, then add agges one at a time.  Beat in sour cream, and whip until completely mixed and place into pan.
Put the springform pan with the cheesecake on a cookie sheet and add 1/2 inch of water to the cookie sheet.  This will help prevent the cheesecake from cracking as it cooks.  Bake for 1 hour and 15 minutes.
Turn off oven and crack door open, leaving cheesecake inside oven until cool.
Topping:  Whip the mascarpone and sugar, and top the cheesecake.  Once the layer is put on the cheesecake, add the cherry pie filling on top.  Place in fridge overnight.
NOTE:  You can use the pre-made graham cracker crumb pie pans that you get at the store, but if you do, the filling will make three pies, and only bake 50-55 minutes.  You also need to double the topping quantity for the three pies.
Christmas Cake


Ingredients:
orange, eggs, sea salt, baking soda, dried cranberries, pistachios, walnuts

Directions:
Wash the orange and boil it whole (peel and all] for 1 ½ hours, or until soft.
Place whole orange (peel and all] in a food processor and blend until smooth.
Process in eggs, agave, almond extract, almond flour, salt and baking soda until well blended.
Transfer mixture to a bowl and stir in cranberries, apricots, pistachios and walnuts.
Pour mixture into a greased, almond flour dusted 9 inch springform pan.
If cake begins to brown on top before center is done, cover with tin foil.
Bake at 350° for 45-55 minutes, or until a knife stuck in the center comes out clean.
Cool in the pan for 2 hours.
Serve.
Spicy Mexican Deviled Eggs


Ingredients:
eggs, cheddar cheese, mayonnaise, salsa, green onions, sour cream, black pepper, cayenne pepper

Directions:
Boil eggs in water for 10 minutes., Drain water and let eggs cool., Peel the shell from the eggs after that have cooled., Cut eggs in half, lengthwise., Scoop out hardened yolks., Place the yolks in a medium bowl and add remaining ingredients., Mix all ingredients together until mixed well., Place mixture by teaspoonfuls inside each egg., Refrigerate.
Lemon Pudding Cake


Ingredients:
butter, sugar, eggs, lemons, rind of, all-purpose flour, milk, lemon juice, salt, icing sugar

Directions:
Cream butter with all but 2 tbsp sugar.
Beat in egg yolks and lemon peel.
Stir in flour, just until mixed.
Add milk and lemon juice.
Stir well.
In another bowl, beat egg whites with salt until soft peaks form.
Gradually beat in remaining 2 tbsp sugar.
Beat until stiff peaks form.
Fold egg whites gently into lemon mixture.
Spoon batter into buttered 8 inch baking dish.
Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish].
Bake in preheated 350F (180C] degree oven for 40-45 minutes or until puffed and browned on top.
Cover with aluminum foil half way through baking time if cake is browning too quickly.
To serve, cut into squares and dust with icing sugar.
Serve warm or cold.
Whole Wheat Chocolate Chip Muffins


Ingredients:
unsalted butter, sugar, baking powder, old fashioned oats, whole wheat flour, eggs, milk, bittersweet chocolate chips

Directions:
Preheat oven to 400°F.
Grease one muffin pan.
Cream together butter and sugar in large bowl.
In separate bowl mix dry ingredients except chocolate.
Beat together eggs and milk.
Mix milk mixture, butter mixture and flour mixture.
Mix in chocolate chips.
Separate batter into twelve muffin tins.  Bake 20 - 25 minutes until toothpick comes out clean and muffins are nicely browned.
Smoky Chipotle and Cheddar Mac


Ingredients:
macaroni, salt, extra virgin olive oil, chorizo sausage, diced fire-roasted tomatoes, onion, chipotle chiles in adobo, all-purpose flour, smoked cheddar cheese

Directions:
Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of olive oil and chorizo.
Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
While chorizo begins to cook, heat a medium sauce pot over medium-low heat.
Add 1 tablespoon olive oil, then add onions and chipotles and cook 3-5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more.
Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3-5 minutes.
Drain macaroni or pasta. Add cooked pasta back to the large pot.
Add cheese to milk sauce and stir to melt, a minute or so.
Stir in chorizo and tomatoes and season sauce with salt and pepper.
Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
Grecian Rice


Ingredients:
extra virgin olive oil, onion, long grain rice, chicken broth, vegetable broth, water, feta cheese, pepper, dried oregano, of fresh mint

Directions:
Heat oil in medium saucepan. Add onion; cook and stir 3 to 4 minutes or until tender. Add rice; cook and stir 1 minute.
Stir in broth and water. Bring to a boil. Reduce heat to low; cover. Simmer 15 minutes or until liquid is absorbed.
While rice is cooking, mix pepper in with the feta cheese.
Stir cheese and oregano into the rice. Garnish with fresh herbs, if desired.
Gobble-Gobble Turkey Loaf


Ingredients:
ground turkey, chicken broth, milk, egg, onion, poultry seasoning, herb stuffing mix, jellied cranberry sauce

Directions:
Preheat oven to 350F degrees.
Combine gravy, broth, egg, onion and seasonings.
Stir in stuffing mix.
Place turkey in a large bowl, add stuffing mixture, combine using your hands in a folding motion.
Spoon  into a non- stick  angel food cake pan and bake for 60 minutes.
Let stand 10 mins or until juices re-absorb, unmold onto a serving plate and  fill center with cranberry before serving.
Healthy but Tasty  Rice Salad


Ingredients:
rice, celery rib, onion, capsicum, capsicum, mushrooms, bacon, olive oil

Directions:
Cook the rice, wash it well and leave to drain and cool -  in the meantime dice up all the vegetables and cut the mushrooms in half - at least.
Heat the Olive Oil in a non stick frypan or saucepan, add the Onion, capsicum, mushrooms and celery.  Saute´until cooked through.  Add to the rice stir well adding some seasoning then toss in the bacon and add the Italian dressing.
Chill and serve.
N.B if you do not have infused Olive Oil crush up a  small clove of garlic and add to the oil.
Pork Osso Bucco


Ingredients:
olive oil, flour, salt, black pepper, carrots, celery, onion, red wine, tomato paste, anchovy paste, garlic, rosemary, thyme, bay leaves, broth, capers

Directions:
Chop carrots, celery, and onions (I put everything in my food processer].
Preheat oven to 325 degrees F.
Heat a large Dutch oven  (I used my mother-in-laws 7 1/4 quart  Le Creuset's classic enameled cast-iron Dutch Oven] Add enough olive oil to cover the bottom (use more or less than 1/2 cup].
Combine flour, salt and pepper in a shallow dish, dredge shanks.  Shake off excess flour.  Transfer to Dutch Oven cook until all sides are browned.  The more browned the better.  Remove the shanks and set aside.
Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned.
Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt] tomato paste and anchovy paste.  Cook for 1 - 2 minutes.
Add the red wine to the Dutch Oven to deglaze the pan.  Scrap up any browned bits from the bottom of the pan.  Add beef broth (or stock] and bay leaves - bring to a boil.
Return shanks to the Dutch Oven, add capers and olives.  Cover the Dutch oven and transfer to the oven.
Cook for 2 - 3 hours.  This depends on the size of the shanks.
Remove bay leaves - ready to serve!
Risotto With Italian Sausage


Ingredients:
Italian sausage, onions, garlic cloves, medium grain rice, reduced-sodium chicken broth, parmesan cheese, fresh Italian parsley

Directions:
Saute sausage, onion, and garlic in the pot over medium high heat until onion is tender, breaking meat up with a spoon.
Add rice and stir for 1 minute.
Add 4 C of broth, reduce heat to medium low and simmer until broth is absorbed, stirring frequently.
Continue to simmer until rice is just tender, adding more broth, 1/4 C at a time, stirring frequently, about 10 min longer.
Mix in 1/4 C of cheese and 1/4 C of parsley and season with salt and pepper.
Transfer to a large serving bowl, top with remaining parsley and pass remaining cheese at the table.
Chocolate Roulade


Ingredients:
unsalted butter, heavy cream, bittersweet chocolate, granulated sugar, cocoa powder, heavy cream, granulated sugar, pure vanilla extract, cognac, confectioners' sugar

Directions:
Place rack in center of oven, and heat oven to 350 degrees.
Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
In a small saucepan, heat 1 cup cream to a simmer.
Add chocolate, reduce heat, and whisk until chocolate is melted.
As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
Whisk one-quarter of the egg-white mixture into the chocolate mixture.
Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
Bake until cake is set and puffy, 10 to 12 minutes.
Transfer to a wire rack, and cool to room temperature.
Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
Using a fine-mesh sieve, lightly dust cake with cocoa powder.
For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
Spread evenly over entire surface of cake.
Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
Roll cake another few inches, pressing against parchment paper to make a tight spiral.
Gently peel parchment paper off as cake layer rolls away.
Complete the roll, stopping at the far edge of the parchment paper.
Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
Serve immediately, or refrigerate for up to 4 hours.
When ready to serve, transfer roulade to serving platter.
Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
(If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.] With a sharp knife, trim both ends of roll crosswise or on a diagonal.
Dust top with confectioners<U+0092> sugar and cocoa powder, and garnish with seasonal fruit.
To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.
Cranberry Scones


Ingredients:
flour, sugar, baking powder, salt, dried cranberries, heavy whipping cream

Directions:
Preheat over to 425 degrees.
Mix dry ingredients together.  Stir in cranberries.
Add whipping cream, stirring just until soft dough forms.  If dough is too wet, add extra flour, one tablespoon at a time.
On a floured surface, gently knead dough five or six times.
Place on greased cookie sheet and pat into 8-inch circle.  Score into eight wedges, gently separating.  Sprinkle top with sugar.
Bake for 15-20 minutes, or until golden brown.  Serve warm.