xiaoxl/recipe_data huggingface dataset:
Wild Forest Mushroom Couscous


Ingredients:
water, broth, couscous, butter, margarine, salt, white wine, shiitake mushroom, porcini mushroom, onion, garlic, basil

Directions:
Bring water to a boil.
Add couscous, butter and salt.
Remove from heat and let stand 5 minutes.
Topping: In a shallow pan, add all"topping" ingredients and cook until mushrooms are tender.
Mix topping with couscous, serve immediately.
Broccoli Beef With Red Bell Peppers and Garlic


Ingredients:
rice vinegar, sugar, soy sauce, cornstarch, broccoli, red bell pepper, garlic cloves, oyster sauce, soy sauce, cornstarch

Directions:
Slice meat into strips, which measure about 3 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl and add the vinegar, sugar, soy, 1 TBS water and 1 tsp cornstarch. Mix well and marinate for 30 minutes.
In a large wok, heat 1 1/2 cups oil to high heat. When the oil starts to smoke, pour the meat into the smoking hot oil and allow to sear and caramelize for about a minute before touching it. After a minute or so, give it a stir to break it up and so that the meat can cook through, about another minute. Remove beef and place on a paper towel lined plate to drain. Remove remaining oil from the wok, and wipe down with a paper towel.
Add 1 TBS vegetable oil, plus the garlic and onion, stir for about 1 minute or until fragrant, then add the vegetables and 1/4 cup water. Stir for a few seconds, then cover wok with aluminum foil so that the vegetables can steam (about 2 minutes].
In a small bowl, combine the oyster sauce, soy sauce and 1 TBS water. Pour into wok, followed by the cornstarch and water mixture. Allow to bubble and thicken before stirring. Stir around to coat everything and serve hot (serving suggestion: with rice].
Arroz Con Dulce


Ingredients:
white rice, water, evaporated milk, coconut milk, vanilla extract, nutmeg, ginger, salt, raisins, cloves, cinnamon, cinnamon stick

Directions:
First it is recommended that you soak the rice in water for at least 3 hours before cooking so that it can soften up. After it has been soaking for a bit remove the water and begin to cook it.
In a heavy saucepan over med heat, bring the rice and water to a boil.
Lower the heat to simmer (LOW], add the cloves and cinnamon stick. Stir.
Let this cook (uncovered] until the water has evaporated ( 8 - 15 minutes ].
Add the remaining ingredients (except the pinch of cinnamon], stir gently once, and again let simmer (uncovered] until all liquid has evaporated.
Transfer into a casserole or serving dish, garnish with the pinch of cinnamon (sprinkle on top] and refrigerate.
Keep refrigerated. May be served at room temperature.
Bobby's Broccoli Casserole


Ingredients:
broccoli, onion, cheddar cheese, butter, garlic, salt

Directions:
Preheat oven to 325 degrees F.
Cook broccoli according to directions.
Saute the almonds in 1 tablespoon butter. Set aside.
In a large skillet saute onions and mushrooms in remaining butter.
Add soup, cheese, garlic, salt and 1/2 of sauteed almonds, cooking until cheese melts.
Lay broccoli in baking dish and cover with sauce mixture.
Top with remaining almonds.
Bake 20 minutes.
Pork Chops


Ingredients:
olive oil, onion

Directions:
Brown pork chops with the onion in oil, until browned on both sides.
Place browned pork chops with onion in a casserole dish, cover with undiluted soup. Cover with foil and bake at 325, for 2-3 hours.
You will have the most tender pork chops.
and succulent gravy you have ever tasted.
Cong Xiang Yuan Bai Cai ("Onion-Fragrant" Cabbage)


Ingredients:
onions, cabbage, salt, soy sauce, sugar

Directions:
Peel, rinse, and thinly slice onion.
Peel and rinse cabbage. Chop into 1-inch squares. Steam about 8 minutes and remove to serving bowl.
Heat wok. Add oil and swirl to heat. Add onion and toss briefly until fragrant. Turn off heat. Add salt, soy sauce, and sugar, and toss.
Pour onion mixture over cabbage, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.].
Shrimp Enchilada (Casserole)


Ingredients:
corn tortillas, shrimp, green chilies, mushroom, cheddar cheese, green onion

Directions:
Heat oven to 425, spray oil in 9x13in pan.
In med sauce pan, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for about 5 minutes or until pretty hot, stirring occationally. if you dont use my encilada sauce recipe, add spiceyness to taste. (red pepper flakes, jalapenos ect.].
while shrimp mix is heating, place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!] spread the can of beans over the tortillas.
spoon 1/2 of the shrimp mix over the beans in the baking dish, sprinkle half of the green onion over the shrimp mix, cover with or 4 more torillas (they will overlap] and spoon rest of the shrimp mix over the tortillas.
top with remaining tortillas (I cut them into quarters and just lay them out evenly]  and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute.
after 20 min, uncover, top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!
New Orleans Shrimp Creole


Ingredients:
dry white wine, onion, celery, green pepper, garlic cloves, okra, diced tomatoes, tomato paste, chicken broth, cayenne pepper, paprika, celery seed, bay leaves, large shrimp, brown rice

Directions:
In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic.  Saute for 10 minutes.
Stir in the okra, tomatoes, tomato paste, broth, and seasonings.  Bring to a boil, reduce the heat and simmer for 45 minutes.
Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink.  Season with salt and pepper if desired.
Spoon stew into bowls and top with a scoop of cooked brown rice.
Sweet Heat Chili in a Bag #A1


Ingredients:
canola oil, fresh corn, onion, garlic, habanero pepper, green bell pepper, dried mission figs, ground turkey, fresh ground pepper, pinto beans in chili sauce, tomato sauce, light brown sugar, puff pastry sheets, fresh cilantro, sour cream

Directions:
Add one tablespoon of the oil to a soup pot and heat over medium heat.
Once the oil is hot, add the corn, the onions, garlic,  habanero, bell pepper, and mission figs.  Cook until softened, about three minutes, and then remove from the pan.
Add remaining oil to pan.
Add the ground turkey and brown, about five minutes.
Add the vegetable mixture back to the pan with the ground turkey.
Add the fresh ground pepper.
Deglaze the turkey with the chicken stock, scraping the browned bits from the bottom of the pan.
Add the beans with juice from can, A.1. sauce, tomato sauce and the brown sugar.  Bring to boil and reduce to simmer, about 25 minutes.  Cover but stir as needed.
Cut puff pastry sheets into four pieces.
Spray bottom of soup or chili bowels with cooking spray.
Roll the puff pastry out with a rolling pin and form the puff pastry into the bowls.
Spoon in equal parts of the chili.
Twist the top of the puff pastry to create a seal.  Be as creative as you want with the twist.
Brush pastry "bags" with the egg wash.
Cook the puff pastry according to the package directions (10 - 15 minutes].  Adjust cooking time accordingly for your oven until you get the level of brown that you want.
Serve with cilantro and sour cream if using.
Drizzle with extra A,1. sauce.
Swiss Chicken Casserole


Ingredients:
chicken, celery, mayonnaise, milk, onion, salt, pepper, monterey jack cheese

Directions:
"Combine all ingredients.  Bake uncovered 350 degrees for 40 minutes."
Big John's Calgary Stampede Flap-Jacks


Ingredients:
all-purpose flour, milk, eggs, butter, sugar, baking powder, salt

Directions:
Heat griddle to 375.
Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
Combine all dry ingredients in a large bowl.
Beat egg into milk until well combined.
Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
Spoon a little bacon fat onto the place you will be cooking each flapjack and place one piece of bacon in each of these locations.
Using a soup ladle, add one scoop of batter over each bacon piece.
Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.
Tuna Pierogi Casserole


Ingredients:
pierogi, canola oil, celery ribs, onion, tuna in water, low-fat cheddar cheese

Directions:
Preheat oven to 350.
With nonstick cooking spray, coat bottom of 9x13 casserole dish.
In a large pot over high heat, thaw pierogies in boiling water for 5 minutes.
Drain; place in prepared dish.
In large skillet, over medium-high heat, heat oil.
Add celery and onion; saute about 5 minutes, or until onions are softened.
Remove from heat; add tuna, soup and mayonnaise, stir until well mixed.
Spoon tuna mixture over pierogies in dish; place cheese on top.
Bake uncovered 45 minutes, or until hot and bubbly and cheese is melted.
Easy Veggie Fajitas


Ingredients:
olive oil, onion, green bell pepper, red bell pepper, portabella mushroom, garlic clove, tortillas

Directions:
Slice veggies and sautee in olive oil with garlic., Add seasonings about half-way through cooking., Serve on tortillas.
Roasted Chestnuts
Category: appetizers-and-snacks
By Angel

These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.

Ingredients:
1 pound chestnuts
¼ cup butter
salt to taste
1 pinch ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding. Place the nuts in a shallow baking pan and bake for 25 to 30 minutes. Allow to cool and peel off the shell. Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

Yields: 1 pound

Calories: 216.5
Fat: 8.6 g
Saturated fat: 5 g
Carbohydrates: 33.6 g
Sugars: 8 g
Dietary fiber: 0.1 g
Protein: 1.3 g
Cholesterol: 20.3 mg
Sodium: 56 mg
Chocolate French Toast
Category: breakfast-and-brunch
By Maria Joy Schrock

A very basic French toast recipe with cocoa in the egg mixture. I regularly serve it at our B&B and get rave reviews. It's great served with cherry pie filling and syrup. We prefer using homemade bread.

Ingredients:
1 cup milk
4  eggs
⅔ cup white sugar
⅓ cup unsweetened cocoa powder
⅛ teaspoon baking powder
¼ teaspoon salt
8 slices bread

Directions:
Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt. Heat a lightly buttered skillet or griddle over medium heat. Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side.  Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 slices french toast

Calories: 190.2
Fat: 4.4 g
Saturated fat: 1.6 g
Carbohydrates: 32.9 g
Sugars: 19.4 g
Dietary fiber: 1.8 g
Protein: 6.8 g
Cholesterol: 95.4 mg
Sodium: 298.8 mg
Classic Pecan Pie


Ingredients:
Karo light corn syrup, eggs, sugar, butter, pure vanilla extract, pecans

Directions:
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes. Pie is done when center reaches  200°F. Tap center surface of pie lightly - it should spring back when done.
Cool for 2 hours on wire rack before serving.
Mushroom and Lentil Soup


Ingredients:
onion, olive oil, mushrooms, carrot, dried lentils, dried rosemary, bay leaf

Directions:
Use a 3 quart saucepan over medium heat.
Saute the onions in the oil til lightly browned, about 12 minutes.
Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
Bring to boil.
Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
Discard the bay leaf.
Southern Yellow Squash with Onions


Ingredients:
bacon, onion, salt, pepper

Directions:
Fry bacon until crisp, remove from skillet., Add chopped onion, cook until translucent., Add sliced squash fry stirring frequently until squash is tender., Season with salt and pepper., Crush bacon and add back to pan., Either yellow zucchini or crookneck squash work well in this dish.
Buckingham Eggs


Ingredients:
parsley, garlic clove, butter, eggs, salt, pepper, sharp cheddar cheese

Directions:
Remove the fillets from oil and set the oil aside.  Finely chop the anchovies and mix with the parsley and garlic.  If the mixture is a bit stiff, add back in some of the anchovy oil until the mixture is spreadable.  Set to the side.  Preheat your broiler.
Spread each slice of bread with butter and toast under the broiler until it is a light golden brown.
While bread is toasting, scramble the eggs in a double boiler with the cream.  When they are thickened, but still a tad bit underdone, remove from the heat and season with salt and pepper.
Divide the eggs between each slice of toast and top with cheddar.  Return to the boiler until cheese is melted and starting to brown.  Enjoy immediately.
Curried Chicken Salad Sandwich


Ingredients:
boneless skinless chicken breasts, mayonnaise, curry powder, raisins

Directions:
prepare chicken breasts as you prefer.  I like to pan roast them with salt and pepper for a little extra flavor.
chop the chicken while toasting almonds.
chop toasted almonds.
add the rest of ingredients.
spread on bread.
viola!
Rustic Honey Baked Nectarines


Ingredients:
nectarines, parchment paper, brown sugar, vanilla extract, vanilla pod, honey, honey

Directions:
Set oven temp to 350 degrees.
Remove stones and place cut nectarines on the parchment paper in an oven proof dish or pan facing up.  (The parchment may be molded into a black iron skillet, large enough to hold the peaches and may be served straight from the pan.] Drizzle honey, vanilla and sprinkle brown sugar over the top.
Bake for 15 minutess, scoop up the juices from the bottom of the pan and coat nectarines and bake for an additional 15 minutes or until golden and sticky. Serve with yoghurt, drizzled with honey.
Casbah Chicken with Orange Infused Basmati Rice


Ingredients:
basmati rice, long grain rice, water, orange zest, salt, boneless skinless chicken breast halves, butter, margarine, olive oil, green onion, orange zest, brown sugar, cinnamon, cumin, cayenne pepper, raisins

Directions:
In a saucepan, bring the water to a boil over high heat.
Add the rice, chicken base or bouillon, 1 Tbsp orange peel and the 1/4 tsp salt.
Return to boiling, cover, reduce heat to low, and cook for 15 minutes.
Remove from heat and keep covered.
Lightly sprinkle the chicken with salt and pepper.
Melt the butter or margarine in a skllet over medium heat, then add the olive oil.
Cook the chicken for 3-5 minutes on each side, remove from pan and keep warm.
Add the green onions to the pan drippings and cook over low heat for 1 minute, stirring frequently.
Add the remaining ingredients.
Turn heat back up to medium high and add the chicken back to the pan.
Cook for 5 more minutes, stirring frequently.
Fluff the rice with a fork.
Spoon rice on serving dishes, and top with chicken.
Spoon sauce over chicken.
Crustless Spinach and Feta Pies With Tomato Salad


Ingredients:
olive oil, frozen spinach, scallions, eggs, half-and-half, dried mint, kosher salt, fresh ground black pepper, cayenne pepper, nutmeg, feta cheese, tomatoes, kalamata olives, olive oil, fresh lemon juice, kosher salt, fresh ground black pepper

Directions:
Tomato Salad:
Toss the tomatoes together with the pepperoncini and olives in a salad bowl. Add the olive oil, lemon juice, oregano salt and black pepper to taste. Toss again.
Spinach Pies:
Put a rack in the center of your oven and preheat to 400 degrees F.
Heat olive oil in a skillet over medium-high heat.
Squeeze excess liquid out of spinach.
Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes.
Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture.
Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet.
Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black pepper, cayenne pepper and nutmeg into a food processor and pulse until the spinach is finely chopped. Remove blade and stir in the feta cheese.
Divide the mixture evenly between the 4 ramekins.
Bake until set around the edges but still a little bit soft in the center - about 20 minutes. Turn oven off, leaving the spinach pies inside to set. Keep them in the oven for another 5 minutes.
Run a knife around the edge of each pie and invert onto plates. Spoon some tomato salad around each and serve.
Lime Chicken and Thai Fish Sauce


Ingredients:
boneless skinless chicken breast halves, salt, canola oil, chili sauce, fish sauce, fresh lime juice, creamy peanut butter, roasted peanuts, lime wedge

Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickiness using a meat mallet or rolling pin.  Sprinkle chicken evenly with 1/4 teaspoon salt.
Heat oil in a large nonstick skillet over medium heat.  Add chicken, cook 6 minutes on each side or until done.  Remove chicken from pan, keep warm.
Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits.  Cook until broth mixture is reduced to 2/3 cup (about 4 minutes].  Remove from heat; add lime juice and peanut butter, stirring until smooth.  Serve sauce over chicken, sprinkle with peanuts.  Garnish with lime wedges, if desired.
Apple Pancakes


Ingredients:
flour, baking powder, salt, sugar, cinnamon, nutmeg, milk, canola oil, eggs, apple

Directions:
Sift dry ingredients.
Add milk, oil and dry ingredients to eggs and mix well.
Fold in apples.
Preheat lightly coated griddle or skillet over medium heat ( I use Pam or small amount of vegetable oil] -- Test by adding a few drops of water on hot pan -- When the drops start to "dance" on the griddle it is time to cook.
For each pancake pour about a 1/4 cup of batter onto a hot griddle and Cook on first side until bubbles that form begin to pop and edges look dry.
With a spatula, turn and cook until second side is rich golden brown.
Sunday's Best Pork Roast


Ingredients:
garlic clove, warm water

Directions:
Rinse pork with cold water., Preheat oven to 350 degrees., Poke holes, about 5, in pork roast., Place garlic in holes., Mix dry soup mix with 2 cups warm water., Pour over roast., Roast covered in oven for three hours.
Easy Chewy Kids Cookies


Ingredients:
butter, white sugar, egg, vanilla, flour, baking soda, salt, raisins, craisins, oatmeal

Directions:
Cream together butter and sugar, beat in egg and vanilla.
Sift together flour, b.soda and salt and add to moist mixture then add raisins and oatmeal.
Pat evenly into two greased cookie sheets (it's ok if the mixture is crumbly].
Bake for 12 minutes at 350 degrees.
Cut into squares before they have cooled completely.
TIP: If they are left in the oven too long and become hard, simply place a piece of bread in the cookie container and the moisture from the bread will soften up the cookies!
Crunchy and Light Waffles for Two


Ingredients:
flour, baking powder, salt, sugar, egg, butter, milk

Directions:
Heat a waffle iron.
Mix the flour, baking powder, salt and sugar using a whisk to combine well.
Meanwhile, melt the butter in the microwave.
Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix.
Combine the milk mixture with the dry ingredients.
Using a hand mixer, beat the egg white to stiff peaks.
Carefully fold the egg whites into the batter (a plastic scraper works well for this].
Cook immediately on iron.
Asparagus in Creamy Orange Maltaise Butter Sauce


Ingredients:
asparagus, orange, juice and rind of, salt, pepper, unsalted butter, lemon juice, heavy cream

Directions:
Wash the asparagus and snap off the ends to remove the tough part of the stalks. Tie the asparagus into bundles of 6-7 stalks and  boil them for 10-15 minutes standing upright in a pan of hot water. Drain well.
To make the sauce, in a small metal bowl or pot beat the butter, egg yolks, salt, pepper and orange rind together. Place over a larger pan of hot water and whisk in the orange and lemon juice cooking over a gentle heat while adding the butter a LITTLE at a time, so that it thickens, don't rush this, becuase if the previous amount of butter has not emulsified before the next lot is added, the sauce will split.
Once it begins to thicken, remove from the heat and continue beating for a full minute, then stir in the cream.
Mix together well, the orange juice should have turned the sauce a soft shade of pink. Pour the sauce into a sauce boat and serve with the bundles of asparagus immediately.
Decorate the asparagus bundles with orange twists.
Easy Rhubarb Pudding Cake
Category: desserts
By Michelle Peterson

From a neighbor, very simple and great rhubarb pudding bottom. Reminds me of a pineapple upside-down cake. I'm not a big fan of rhubarb but this is excellent and easy.

Ingredients:
1 (18.25 ounce) box yellow cake mix
1 cup water
⅓ cup vegetable oil
3  eggs
5 cups chopped rhubarb
1 cup white sugar
1 teaspoon cinnamon
1 cup hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch cake

Calories: 222.1
Fat: 8.3 g
Saturated fat: 1.4 g
Carbohydrates: 35.2 g
Sugars: 24 g
Dietary fiber: 1 g
Protein: 2.6 g
Cholesterol: 31.6 mg
Sodium: 202.5 mg
Cheesy Mac With Snow Peas & Tomatoes


Ingredients:
snow peas, margarine, milk, green onion, tomatoes, mozzarella cheese

Directions:
Cook Macaroni in large saucepan as directed on packaage, adding snow peas to the boiling water for the last 2 min., drain.  Return macaroni mixture to saucepan.
Add margarine, milk and cheese sauce mix, mix well.
Stir in remaining ingredients.
Mcclellanville Crabcakes


Ingredients:
lump crabmeat, mayonnaise, green onions, Tabasco sauce, Worcestershire sauce, fresh lemon juice, sweet peppers, cilantro, white pepper, apple cider vinegar, honey, shallots, water, eggs, half-and-half

Directions:
Combine crabcake ingredients thoroughly, then form into desired cake.
size (about 4 oz].
prepare breading by making egg wash of 2 eggs and 1/4 cup of Half & HALF Half.
Dip crab Cakes in egg mixture, then roll in more BREAD Crumbs.
Sauté in butter or olive oil until golden brown.
to make the sauce Seed and dice red pepper (medium dice].
Peel and chop shallots.
Sauté pepper and shallots together.
Add ½ CUP water.
Simmer 20. minutes or until peppers are soft completely through.
Using a high-speed blender, place peppers and shallots and all remaining ingredients (EXCEPT CILANTRO] in a bowl, blending until smooth and then run through a medium strainer.
Add cilantro and set aside at room temperature.
serve sauce along side crab cakes.