xiaoxl/recipe_data huggingface dataset:
Ground Beef & Vegetable Soup


Ingredients:
ground beef, carrots, onion, fresh green beans, potatoes, tomato sauce, butter

Directions:
Brown ground beef in deep pot with butter.
While meat is browning, prepare the vegetables. Peel and cut the carrots and potatoes and snap the green beans. Tear the ends off and then snap them in half.
After meat is thoroughly cooked and brown, add water ( depends on how much juice you want in the soup and how big the pot is ].
After water is boiling, add the cleaned heirs of corn, snapped green beans, chopped carrots, chopped potatoes, and whole onion. Seasonings and can of tomato sauce as well.
Let boil for about 45 minutes or until the vegetables are tender (depends on the size you cut them].
And then serve. Salt and pepper to taste.
Herbed Tomato Tart


Ingredients:
puff pastry sheets, plum tomatoes, salt, mozzarella cheese, feta cheese, onion, garlic clove, mixed fresh herbs, olive oil

Directions:
Roll one pastry sheet into a 14-inch square on a lightly floured surface; place on an ungreased baking sheet.
Cut 4 (12 x 1 inch] strips from remaining pastry sheet, and place along edges on top of pastry square, forming a border.
Reserve remaining pastry for another use.
Bake at 400 for 10 minutes or until golden. Transfer pastry shell to a wire rack to cool.
Place tomato slices in a single layer on paper towels; sprinkle evenly with salt.
Let stand 20 minutes.
Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next three ingredients.
Arrange tomato slices in a single layer on top.
Sprinkle with herbs; drizzle with oil.
Bake at 400 for 15 minutes or until cheese melts; serve immediately.
Note: for the mixed fresh herbs, try combining oregano, basil, chives, sage, tarragon, rosemary, thyme, and dill.
You can substitute 1 tablespoon mixed dried herbs for fresh.
Cranberry Pistachio Biscotti


Ingredients:
olive oil, sugar, vanilla, eggs, flour, salt, baking powder, dried cranberries, pistachios

Directions:
Preheat the oven to 300 degrees.
In a large bowl, mix togeather oil and sugar until well blended.  Mix in the extracts then beat in eggs.  Combine flour, salt, and baking powder, gradually stir into egg mixture.  Mix in cranberries and nuts by hand.
Divide dough in half. Form 2 logs (12X2] on a cookie sheet that has been lined with parchment paper or other non-stick covering.  Dough may be sticky, wet hands with water slightly to all easier handling.
Bake for 35 minutes in teh preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes.  reduce oven heat to 275.
Cut logs in the diagonal into 3/4" thick slices.  Lay on sides on cookie sheet and bake for approximately 8-10 minutes or until dry. Cool and store in airtight container.
Creamy Veggie Soup


Ingredients:
reduced-fat milk, butter, onion, fat-free chicken broth, potato, carrots, broccoli florets, green beans, salt, pepper, all-purpose flour

Directions:
Melt butter in a large saucepan over medium heat.
Add onion.
Cook 5 minutes, stirring occasionally.
Add broth, potato and carrots.
Bring to a boil over high heat.
Reduce heat and simmer uncovered 5 minutes.
Add broccoli, salt and pepper.
Cook 5 minutes.
Place flour in a medium bowl.
Gradually stir in milk, mixing well.
Add milk mixture to soup.
Bring to a simmer.
Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
For chicken vegetable soup, stir in 2 cup diced cooked chicken breast.
Fat-Free Vegetable Soup
Category: soups-stews-and-chili
By William Anatooskin

This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make.

Ingredients:
14 cups water
2  onions, chopped
2 large carrots, sliced
2  potatoes, peeled and cubed
2  green bell peppers, diced
1 (28 ounce) can whole peeled tomatoes with liquid, mashed
1 tablespoon chicken bouillon powder
¼ teaspoon ground black pepper
2 teaspoons curry powder  (Optional)
3 cups finely shredded cabbage
2 stalks celery, chopped
1 ½ cups cauliflower florets
3 teaspoons dried dill weed

Directions:
In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender. Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 12 servings

Calories: 67.6
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 15.1 g
Sugars: 4.8 g
Dietary fiber: 3.4 g
Protein: 2.5 g
Cholesterol: 0.3 mg
Sodium: 297.6 mg
Firehouse Station 2 Healthy Chili
Category: soups-stews-and-chili
By Zamzowfitness

This is a great healthy and easy-to-make chili, made famous at Firehouse Station No. 2 in Madison, Wisconsin. Serve with corn bread johnny-cakes.

Ingredients:
2 ½ pounds lean ground turkey
1 pound bulk hot Italian sausage
2  green bell peppers, diced
2  red bell peppers, diced
4 (15 ounce) cans diced tomatoes
2 (15 ounce) cans chili beans
2 (15 ounce) cans red beans in chili sauce
1 (15 ounce) can yellow and white corn, drained
1 (15 ounce) can black beans
2 (4 ounce) cans chopped green chile peppers
½ cup barbeque sauce
¼ cup ground cumin, or to taste
¼ cup chili powder, or to taste
1 tablespoon chopped fresh parsley
1 tablespoon red pepper flakes

Directions:
Brown turkey and Italian sausage in a large skillet over medium heat, cooking and stirring until meat is crumbly and no longer pink, about 10 minutes. Add green and red bell peppers to meat; cook and stir until peppers are soft and excess liquid has evaporated, about 10 more minutes. Mix diced tomatoes, chili beans, red beans in chili sauce, yellow and white corn, black beans, chopped green chiles, barbeque sauce, cumin, chili powder, parsley, and red pepper flakes in a large soup pot. Place over medium heat, bring to a boil, and reduce heat to low. Simmer chili for 20 minutes. Stir turkey mixture into chili and simmer 15 more minutes to blend flavors.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 15 servings

Calories: 391.9
Fat: 14 g
Saturated fat: 3.8 g
Carbohydrates: 42 g
Sugars: 11.1 g
Dietary fiber: 10.6 g
Protein: 29.4 g
Cholesterol: 76.9 mg
Sodium: 1419 mg
Organic Beet Pizzadilla


Ingredients:
beet, mozzarella cheese

Directions:
Slice and cube the beet into small pieces., On a whole wheat wrap, spread the marinara sauce., Sprinkle the cheese on top of the sauce., Place the beet pieces on half of the side., Sprinkle additional cheese on top., Heat it in the oven at 350*F for ~10-15 minutes., Once it is done, fold it in half.
Pistachio and Almond Cookies


Ingredients:
pistachio nut, sugar, egg, salt, pistachio nut

Directions:
Put the measured pistachios into a food processor with a few tablespoons of the sugar. Grind. Alternately, use the smallest wholes of a meat grinder, fitted to a stand mixer, in which case no divided sugar will be needed , the latter, is a preference of mine, because of the fine texture, albeit,  either are acceptable.
Add the remaining sugar to the nuts, along with the eggs and almond meal. Add a pinch of salt, and work to a stiff dough, taking as long as it takes to gather one together, a mixer, fitted with the paddle, can be used if desired.
Chill the batter overnight.
Measure dough from rather level teaspoons, making two sheets of, approximately 24 cookies each. Each serving of cookie should be rolled between the palms, to create a smooth ball. Place on the cookie sheets and insert a pistachio nut, working, thoroughly enough to have it adhere, but no so intently, that the cookie batter splits, deeply along the sides.
Preheat the oven to 325 degrees with the rack in the upper-third, and bottom-third levels.
Bake for 15 minutes, at least, they may take up to 22. Rotate the pans halfway through the initial baking. Feel the cookies, they should be firm, but tender, they should give upon release, but not to too soft to fall apart, the bottoms should be browned lightly. They will crisp by 20-30% upon cooling. Remove them.  Cool on racks.  Eat them, when lightly warm, or cooled, to room temperature. They will keep several days, between sheets of paper, or perhaps, weeks, chilled in the refrigerator.
Sausage and Rice Casserole


Ingredients:
bulk sausage, onion, garlic clove, celery, green pepper, rice

Directions:
Preheat oven at 350°.
Brown sausage in frying pan and pour off grease.
Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
In bowl combine rice and soups and then add cooked ingredients.
Pour into greased Pyrex pan.
Bake 1 1/2 hours at 350°, stirring occasionally.
Garlic Rosemary Aioli


Ingredients:
fresh lemon juice, lemon zest, garlic, fresh rosemary, salt, white pepper, Dijon mustard, Tabasco sauce

Directions:
Combine all ingredients except oil in food processor.
Blend till combined.
While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness.
Do not over beat.
Peking Duck
Category: world-cuisine
By Allison

I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.

Ingredients:
1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
⅛ teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1  orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5  green onions
½ cup plum jam
1 ½ teaspoons sugar
1 ½ teaspoons distilled white vinegar
¼ cup finely chopped chutney

Directions:
Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 3 hrs 50 mins
Yields: 4 servings

Calories: 555.7
Fat: 31 g
Saturated fat: 10.6 g
Carbohydrates: 48.1 g
Sugars: 42 g
Dietary fiber: 2.3 g
Protein: 22.4 g
Cholesterol: 91.1 mg
Sodium: 747.8 mg
Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!)


Ingredients:
dill pickle, celery, red onion, green bell pepper, spicy brown mustard, olive oil, vinegar, garlic powder, paprika, chili powder

Directions:
Cut potatoes into bite size pieces and boil until cooked through.
Finely chop your pickle, celery, red onion and bell pepper, then set aside.
In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure].
When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands].  Add salt and pepper to taste.
Refrigerate for a few hours until chilled or overnight.  Serve chilled.
Beer-Braised Brisket With Carrots and Parsnips


Ingredients:
beef brisket, dark brown sugar, whole cloves, ale, water, water, carrot, parsnip, butter, fresh parsley, cornstarch, red wine vinegar, salt

Directions:
Place brisket in large Dutch oven.  Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours.  Add carrots and parsnips after 1 hour's cooking time.
Remove beef from Dutch oven and keep warm.  Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley.  Keep warm.
Skim fat from pan juices.  Measure 2 cups juices.  Mix cornstarch, 1 t. water, the vinegar, and salt.  Whisk pan juices and cornstarch mixture in small saucepan.  Heat to boiling, stirring constantly, and boil 1 minute.  Pour gravy into sauceboat.
Slice meat and arrange with carrots and parsnips on large serving platter.
Thanksgiving Fruit Compote


Ingredients:
light brown sugar, water, fresh lemon juice, dried fig, dried cranberries, ground ginger, ground cinnamon, pure vanilla extract

Directions:
"Mix everything in saucepan, simmer gently for 15 minutes, let cool."
Cloud Bread Eggs Benedict


Ingredients:
eggs, cream of tartar, cream cheese, artificial sweetener, eggs, butter, cayenne, mustard, lemon juice

Directions:
Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak.
Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1/3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites.
Spoon 1/2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1/2-inch thick.
Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour.
To poach the eggs, bring a medium pot of water to a simmer. Swirl to create a whirlpool and then drop the egg into the center. Let the egg cook for 3 minutes, and then carefully remove with a slotted spoon, blotting on a paper towel and setting aside. Keep warm and repeat with remaining two eggs.
Combine the egg yolks, cayenne, mustard, and lemon juice in a blender and while running the blender on low, add the butter in a slow stream to emulsify. Season with salt and pepper and set aside.
Assemble the eggs Benedict with two cloud breads, a piece of Canadian bacon, poached egg, and then a drizzle of hollandaise. Garnish with chopped chives and serve.
Moist Vegan Cornbread


Ingredients:
maple syrup, canola oil, plain soymilk, whole wheat flour, cornmeal, baking powder, kosher salt

Directions:
Heat oven to 350 degrees.
Stir first three ingredients together.
In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes], until tester comes out clean.
Cardamom Prune Cake


Ingredients:
butter, eggs, sugar, flour, baking powder, vanilla extract, cardamom pods, salt

Directions:
Preheat the oven to 180C/350°F.
Grease and line a 10inch square dish with greaseproof paper and butter.
Melt the butter in a pan and add the prunes then take off the heat.
In a blender, put the eggs, sugar, vanilla and cardamom (seeds only] and blend until the cardamom seeds are combined and add to the prune mixture.
Sift in the flour, baking powder and salt and mix thoroughly without over working the mixture.
Pour into the prepared dish and bake for 30 minutes, then cover with foil, lower the heat to 160C/325F and bake for 20 minutes more.
Allow to cool in the dish for 15 minutes before turning out onto a wire rack to cool completely.
Swedish Meatballs (From a Swede!)
Category: appetizers-and-snacks
By Linda T

This is my mom's Swedish meatball recipe. This isn't the kind a lot of people are used to in a creamy white sauce. She served them every Christmas Eve in a chafing dish as part of the 'Smörgåsbord.' My mom used to have a vegetable sour cream and a lingonberry sauce on the table for those that might want to dip these in something.

Ingredients:
1 tablespoon butter
1 tablespoon minced onion
⅓ cup fine dry bread crumbs
½ cup water
½ cup half-and-half
¾ pound ground beef
¼ pound ground pork
2 teaspoons salt
¼ teaspoon ground white pepper
⅓ teaspoon white sugar
3 tablespoons butter

Directions:
Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes. Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs. Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 48 tiny meatballs

Calories: 69.4
Fat: 5.5 g
Saturated fat: 2.7 g
Carbohydrates: 1.4 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 3.5 g
Cholesterol: 18.7 mg
Sodium: 231.2 mg
Coconut Carrot Salad


Ingredients:
carrots, apple, flaked coconut, walnuts, plain yogurt, honey, fresh lemon juice

Directions:
combine first four ingredients.
mix together yogurt, honey and juice add to carrot mixture and stir well.
refrigerate until serving.
Variations: You can add extra yogurt if needed. I have also used sour cream when I ran out of yogurt and it was very good. Another alternative to plain yogurt is Pina Colada  yogurt. YUM!
Pulled Chicken Soup With Grains and Veggies


Ingredients:
whole chicken, low sodium chicken broth, bulb of garlic, onions, parsnips, carrots, kale, thyme, bay leaf, cracked pepper, kosher salt

Directions:
Place all ingredients in a large stock pot and bring to a boil.
Once soup has come to a boil, reduce to a simmer.
Allow soup to simmer until chicken is fully cooked, about an hour.
Remove chicken, wheat berries and vegetables; let cool. Strain the remaining stock into a clean pot and return to stove. Skim off any particles that float to the surface.
Once chicken has cooled slightly, remove the flesh from fat and bone, flake and return to pot on the stove.
Now that the vegetables have cooled, dice them up and return to soup. Bring back up to a boil, season and serve.
Banana Loaf 1968


Ingredients:
granulated sugar, canola oil, baking soda, bananas, walnuts, all-purpose flour, salt

Directions:
Preheat oven 350 degrees F., Grease 2 loaf pans and flour also., Dissolve baking soda in the soured milk., In a large bowl, place sugar with oil, stir., Add the mashed bananas and milk., Add in the nuts, flour, and salt., Blend by wooden spoon well., Bake 350 degrees for 55 minutes., until tester comes away clean.
Baked Potato, Leek and Cheese Soup


Ingredients:
baking potatoes, unsalted butter, leek, garlic cloves, milk, sour cream, cheddar cheese, chives

Directions:
Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
Melt 2 oz (50g] the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml] water. Simmer until the leeks are very tender, about 20 minutes.
Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm] cubes and set aside.
Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.
Beer Burgers
Category: main-dish
By BOURBONNC

Our favorite backyard BBQ burger - very juicy and flavorful.

Ingredients:
1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup beer

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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

Calories: 225.9
Fat: 13.7 g
Saturated fat: 5.4 g
Carbohydrates: 3.8 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 19.5 g
Cholesterol: 71 mg
Sodium: 690.1 mg
Grilled Salmon With Lime Butter Sauce


Ingredients:
salmon fillets, lime zest, garlic clove, fresh lime juice, salt, black pepper, unsalted butter

Directions:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas].
Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill] 4 minutes.
Turn fillets over and grill (covered only if using gas grill] until just cooked through, 4 to 6 minutes more.
Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
***Lime Butter Sauce:
Purée garlic with lime juice, salt, and pepper in a blender until smooth.
With motor running, add melted butter and blend until emulsified, about 30 seconds.
Makes 3/4 cup.
Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner] ridged grill pan over moderately high heat.
Makes 6 servings.
P.f. Chang's Hot and Sour Soup


Ingredients:
chicken breasts, soy sauce, white pepper, bamboo shoots, cornstarch, water, eggs, white vinegar, silken tofu

Directions:
Cook chicken strips till done. Set aside.
Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry].
Add eggs while stirring and cook for 30 seconds or until eggs are done.
Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!
New Potato & Smoked Haddock Crush


Ingredients:
new potatoes, garlic cloves, olive oil, chives

Directions:
If potatoes are on the big side, cut them in half. Boil the potatoes and whole garlic in salted water for 20 minutes.  Drain and transfer to a bowl and crush with a potato masher or a fork.
Place the smoked haddock fillet in a skillet and cover with whole milk. Bring to a heavy simmer and cook for 5 minutes or until haddock flakes. Reserve milk.
Flake haddock into potato mixture and add 2 Tbsp of the poaching milk and the olive oil. Mix well, but keep the texture.
Serve topped with snipped chives.