xiaoxl/recipe_data huggingface dataset:
Seared Scallops With Bacon, Tarragon and Lemon


Ingredients:
bacon, sea scallops, unsalted butter, dry white vermouth, fresh lemon juice, water, fresh flat-leaf parsley

Directions:
Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is].
Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.
Grilled Sausage Sandwiches With Caramelized Onions and Gruyere C


Ingredients:
olive oil, onions, red wine vinegar, dark brown sugar, caraway seed, smoked sausage, Dijon mustard, gruyere cheese, butter

Directions:
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add onions and sauté until slightly softened, about 5 minutes.
Stir in vinegar, sugar and caraway seeds.
Reduce heat to medium-low and sauté until onions are deep brown and very tender, about 20 minutes longer.
Season to taste with salt and pepper.
(Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before using.].
Preheat broiler.
Brush 11x7-inch metal baking pan with oil.
Place sausages in pan.
Broil until sausages are brown and crisp, about 6 minutes per side.
Transfer sausages to work surface and cut lengthwise in half.
Arrange 3 sausage halves on each of 2 bread slices.
Spread 2 teaspoons mustard over sausages on each.
Top sausages with caramelized onions, dividing equally.
Top with Gruyère or Emmental cheese slices, dividing equally.
Cover with remaining 2 bread slices.
Spread half of butter over upper bread slices.
Heat large nonstick skillet over medium-low heat.
Carefully invert sandwiches, buttered side down, into skillet.
Cover and cook until bottoms are brown, about 5 minutes.
Spread remaining butter over upper bread slices.
Turn sandwiches, cover and cook until bottoms are brown, about 4 minutes longer.
Peanut Butter Marshmallow Squares
Category: desserts
By Honda

I have been making these for years, and they are always a hit!

Ingredients:
½ cup butter
1 (11 ounce) package butterscotch chips
1 cup peanut butter
1 cup flaked coconut
1 cup chopped walnuts
3 ½ cups miniature marshmallows

Directions:
In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat. Stir in coconut, walnuts, and marshmallows. Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Yields: 1 9x13 inch pan

Calories: 318.2
Fat: 22.6 g
Saturated fat: 10.5 g
Carbohydrates: 24.6 g
Sugars: 19.5 g
Dietary fiber: 1.7 g
Protein: 4.9 g
Cholesterol: 13.6 mg
Sodium: 139.8 mg
Vegetable Saute With Blue Cheese


Ingredients:
bacon, green beans, cauliflower floret, shallot, butter, salt, pepper, blue cheese

Directions:
Fry bacon in a large skillet, until soft, but not done.
Meanwhile, bring a saucepan of salted water to a boil.
Add the cauliflower, cook for one minute.
Add the green beans, cook for an additional minute.
Drain the vegetables, set aside.
If the bacon is very lean, and hasn't rendered enough fat to saute the vegetables, add up to a 1/2 teaspoon of butter.
Add the shallots, beans, and cauliflower, toss to coat with the fat.
Season to taste with salt and pepper.
Continue to cook the vegetables just until they start to show some color and are tender enough to pierce with a knife.
Remove to a serving dish, and top with the blue chese.
Old-Fashioned Hamburger Stew
Category: uncategorized
By SunnyDaysNora

A hearty and delicious soup, perfect for chilly evenings! I like to serve this with warm rolls or cornbread.

Ingredients:
2 tablespoons olive oil
1 pound ground beef
1 medium onion, diced
2 large russet potatoes, peeled and diced into 1/4-inch pieces
1 (15 ounce) can tomato puree
1 (14.5 ounce) can fire-roasted diced tomatoes
13 ½ cups water , divided
3 tablespoons Italian seasoning
2 tablespoons beef bouillon granules
2 tablespoons cooking sherry
2 teaspoons minced garlic
2 teaspoons Sriracha sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 teaspoon dried rosemary
1 teaspoon salt
2 large bay leaves
¼ cup all-purpose flour
3 cups frozen mixed vegetables

Directions:
Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil. Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes. Reduce temperature to a simmer and stir in  . Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 12 servings

Calories: 262.2
Fat: 13 g
Saturated fat: 4.6 g
Carbohydrates: 27.1 g
Dietary fiber: 4.3 g
Protein: 10.7 g
Cholesterol: 32.3 mg
Sodium: 766.9 mg
Apple Butter - Butter


Ingredients:
salted butter, apple butter

Directions:
Let butter come to room temperature.
Cream together butter and apple butter.
Place in a container, cover and place in refrigerator until set.  You may want to put it in the freezer 30 minutes before serving to get it good and solid if putting it out for guests on a platter.
Turkey Pineapple and Goat Cheese Puffs #A1


Ingredients:
olive oil, onion, scallion, garlic clove, thyme, red pepper flakes, ground turkey, salt, pineapple in juice, puff pastry, egg, water

Directions:
Heat olive oil in a skillet and sauté onions, scallions, garlic, thyme, and red pepper flakes until onions are almost opaque.
Add ground beef and salt then brown until the meat is no longer pink. Stir in 3 Tablespoons of  A.1. and set aside to cool.
In the meanwhile heat a grill pan over high heat then brush pineapple slices on both sides with the remainder of A.1. and grill about 2 to 3 minutes per side (you can also place under oven broiler].
When pineapples are cooled chop into bite size pieces and fold into turkey (discard thyme stem].
Preheat oven to 400 degrees and spray a cookie sheet with cooking spray.
Lightly flour a clean surface and unfold pastry sheets, cut each sheet in three sections following the creases from its fold, then cut each of those in half to make a total of 12 pieces.
Place a slice of goat cheese on half of each piece of pastry, then top with about 2 Tablespoons of filling. Fold the other half over the filling and use a fork to press the sides closed.
Whisk water into egg and brush egg wash over each puff. Bake for 15 minutes or until golden brown.
Garnish with sliced scallions and extra A.1. for dipping.
Blackberry Cheese Pie


Ingredients:
cream cheese, sugar, salt, egg, lemon juice

Directions:
Beat cream cheese until fluffy.
Add sugar, salt, egg and lemon juice; mix until smooth.
Pour into pie crust.
Bake in preheated 350' preheated oven for 20 minutes.
Spread blackberry filling over cheese mixture.
Continue to bake at 400' for until 20 minutes until crust is golden brown.
cool.
Sauteed Shrimp With Lemon Caper Cream Sauce on Angel Hair Pasta


Ingredients:
medium shrimp, heavy cream, white wine, capers, garlic, parsley, olive oil, salt, white pepper, fresh parsley

Directions:
Saute the shrimp in the olive oil for 2 minutes.
Add the garlic and capers and saute for 30 seconds more.
Add the white wine (or water] and lemon juice and simmer until sauce is reduced by 1/2.
Add the cream and simmer until sauce is reduced by 1/3.
Season with salt and pepper to taste.
If desired, add fresh or dried parsley.
Pour sauce over pasta, and enjoy!
Tangy Slow Cooker Pork Roast
Category: main-dish
By K

This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.

Ingredients:
1 large onion, sliced
2 ½ pounds boneless pork loin roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Directions:
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion.  In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 8 servings

Calories: 209.6
Fat: 7.7 g
Saturated fat: 2.8 g
Carbohydrates: 9.4 g
Sugars: 7.6 g
Dietary fiber: 0.3 g
Protein: 24.6 g
Cholesterol: 66.4 mg
Sodium: 482.8 mg
World's Best Key Lime Pie
Category: desserts
By June

Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.

Ingredients:
1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (16 ounce) package frozen whipped topping, thawed

Directions:
In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.

Yields: 1 - 10 inch pie

Calories: 495
Fat: 26.3 g
Saturated fat: 16.5 g
Carbohydrates: 61.5 g
Sugars: 51.9 g
Dietary fiber: 0.5 g
Protein: 6 g
Cholesterol: 16.7 mg
Sodium: 256.4 mg
Slow Cooker Apple Butter
Category: side-dish
By Melissa

Forget it and leave it.

Ingredients:
12 pounds Golden Delicious apples - peeled, cored and sliced
½ cup apple cider vinegar
3 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground allspice

Directions:
Place apples and vinegar into a large slow cooker, and place lid on top. Set on High, and cook for 8 hours, then turn to Low, and continue cooking 10 hours more. After 18 hours, stir in white sugar, brown sugar, cinnamon, clove, and allspice, and cook 4 hours more.

Prep time: 30 mins
Cook time: 22 hrs
Total time: 22 hrs 30 mins
Yields: 12 cups

Calories: 115.6
Carbohydrates: 31.1 g
Sugars: 28.9 g
Dietary fiber: 2.1 g
Protein: 0.4 g
Sodium: 3.7 mg
Easy Egg White Omelet
Category: breakfast-and-brunch
By DONNA

This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.

Ingredients:
cooking spray
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons chopped mushrooms
salt and ground black pepper to taste
1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®)

Directions:
Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites. Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 127.7
Fat: 0.1 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 24.9 g
Sodium: 370.9 mg
Homemade Chicken Noodle Soup With Hand-Made Egg Noodles


Ingredients:
eggs, all-purpose flour, chicken broth, water, carrot, celery rib, onion, onion powder, garlic powder, dried parsley

Directions:
Wash your hands, remove any rings and get ready to get messy.
Noodles:  Break warmed eggs into a large bowl.  Add 3/4 of the flour and mix with a wooden spoon until most of the flour is combined with the eggs.  "Squish" dough through your fingers.  Dough will probably be pretty sticky.  Add a little more flour.  Continue squishing through your fingers and kneading dough and adding small amounts of flour until dough is no longer sticky.  You can add a little water if you get it too dry.  The key here is to have the dough just to the point of not being sticky.
Let dough rest 20-30 min (allows gluten to develop].
Meanwhile, start broth and water boiling.  Slice carrot, celery and onion and chop chicken.  Add vegetables, chicken, garlic powder, onion powder and parsley to broth.
Take rested dough and run through your pasta machine to desired thickness and cut into 1/4" wide noodles (if you don't have one, that's OK -- skip to the next step!].  Cut noodles to desired length.  Separate noodles and lay out to dry until veggies are tender.
No pasta machine?  Wipe down your counter and dry thoroughly.  Dust a 1 foot circular area with all-purpose flour.  Place rested dough on floured counter.  Knead gently a few times.  Re-flour counter and dough.  Knead until pasta is smooth.  Roll out with a rolling pin to 1/8" thick and cut into 1/4" thick strips with a sharp knife or pizza cutter(don't cut the counter].  Cut to desired length.  Separate noodles and lay out to dry until veggies are tender.
When veggies are tender, add noodles and allow to boil 3-5 minutes until tender.
Season with salt and pepper as desired.
Portions can be frozen for later, if desired.
ENJOY!
Beer Dough Pizza


Ingredients:
flour, active dry yeast, sugar, beer

Directions:
Mix all dry ingredients (except breadcrumbs].
Add beer and knead to smooth (the more you knead it, the chewier it will become!].
Let rise until doubled in size in a well-oiled bowl.
Turn out and knead again. Let rise.
Roll dough out onto pizza pan that has been greased and sprinkled with Italian style bread crumbs (there is no need to "roll" edges, the pizza will rise enough where there are no toppings to create it's own crust].
Add toppings of your choice, sprinkle crust with more bread crumbs.
Bake at 400° until golden brown.
Our Family Meatloaf


Ingredients:
ground beef, onion, salt, pepper, egg

Directions:
Preheat oven to 350*., Combine all ingredients., Mix well., Pres firmly into 8in loaf pan., Bake for 1 hr, 10 minutes., Drain., Let stand 10 minutes before serving.
Greek Turkey Burgers
Category: world-cuisine
By Jill

A low-fat and very tasty option for summer grilling/broiling.

Ingredients:
2 pounds ground turkey
1 ½ cups fresh bread crumbs
1 ½ cups chopped baby spinach
½ cup light Greek dressing
5 ounces feta cheese, cubed
¼ large onion, finely chopped
1  egg
salt and ground black pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties. Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 1/4-pound burgers

Calories: 330.6
Fat: 16.3 g
Saturated fat: 5.8 g
Carbohydrates: 17 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 28.7 g
Cholesterol: 122.8 mg
Sodium: 582.8 mg
Chatni Gashneez (coriander Chutney)


Ingredients:
garlic, green chili pepper, walnuts, lemon juice, vinegar, salt

Directions:
Pack chopped coriander (leaves] firmly into cup to measure.
Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.
Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing.
Add salt to taste, place ina bowl and chill until required.
Serve with kababs.
Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar.
Gradually stir in lemon juice or vinegar and add salt to taste.
Chambord Margarita


Ingredients:
Chambord raspberry liquor, fresh lemon juice, fresh lime juice, lime wedge

Directions:
Add the tequila, Chambord, simple syrup, lemon juice, and lime juice to a cocktail shaker filled with ice.
Shake vigorously; strain into a chilled cocktail glass.
If serving frozen, combine liquid ingredients in a blender with ¾ cup ice; blend until smooth; pour into a chilled cocktail glass.
Garnish with lime wedge.
Tuna Noodle Casserole


Ingredients:
tuna, mayonnaise, celery, onion, green pepper, salt, milk, colby cheese

Directions:
Mix all ingredients in large mixing bowl.
You may need to add a little extra milk.  The mixture should be smooth, not too runny or dry.
Put in baking dish and top with cheese.
Bake uncovered @ 425 degrees for 20 minutes.
Grilled Sea Bass with Chili-Lime Dressing
Category: world-cuisine
By Chef John

While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.

Ingredients:
1 clove garlic, finely minced, or more to taste
1  lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl. Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt. Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter. Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 154.8
Fat: 5.8 g
Saturated fat: 1.1 g
Carbohydrates: 3 g
Sugars: 2 g
Dietary fiber: 0.3 g
Protein: 21.5 g
Cholesterol: 47.2 mg
Sodium: 774.8 mg
Strawberry Shortcakes


Ingredients:
butter, caster sugar, all-purpose flour, cornflour, strawberries, icing sugar

Directions:
Pre heat the oven 150c/300f line two cookie sheets with baking parchment. Place the softened butter in a mixer and add sugar,beat well together until pale and fluffy.
Gradually sift in the flour and cornflour and mix into a pliable dough.
Roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles.
Lift onto the baking sheet and prick with a fork.
Bake for 30-35 minutes until pale golden remove from the oven and cool completely.
To assemble, whip cream until it forms soft peaks and fold in the yoghurt. Put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries.
Arrange the other half of the shortbread circles on top at an angle. Dust with icing sugar and serve.
Spicy Pork Curry
Category: meat-and-poultry
By Lillithmaximus

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

Ingredients:
1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2 ½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved. Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes. Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more. Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven. Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 434.9
Fat: 34.3 g
Saturated fat: 22.3 g
Carbohydrates: 12.3 g
Sugars: 1.8 g
Dietary fiber: 3.2 g
Protein: 23.9 g
Cholesterol: 49.1 mg
Sodium: 525.3 mg
No-Hurry Vegetable Curry


Ingredients:
light coconut milk, flour, red curry paste, onion, yukon gold potatoes, cauliflower florets, chickpeas, red bell pepper, cooked basmati rice, cilantro

Directions:
Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
Cover and cook on low 6-7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.