xiaoxl/recipe_data huggingface dataset:
Artichoke Hearts Gratin
Category: appetizers-and-snacks
By Chef John

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.

Ingredients:
6  canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½  lemon, cut into wedges

Directions:
Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil. Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil. Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

Prep time: 10 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 88.6
Fat: 6.2 g
Saturated fat: 1.6 g
Carbohydrates: 6.3 g
Sugars: 0.3 g
Dietary fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 4.4 mg
Sodium: 267.6 mg
Crock Pot French Onion Soup


Ingredients:
onions, brown sugar, flour, cheese

Directions:
Put the onion, sugar and stock in the slow cooker., Cook for 6-8 hours., Thirty minutes before serving blend in the flour with a little water., Serve with cheese floating on top.
Caramel Apple and Pear Crisp


Ingredients:
apples, pears, sugar, allspice, brown sugar, walnuts, all-purpose flour, butter

Directions:
Heat oven to 375°F
Spray 8-inch square (2-quart] baking dish with nonstick cooking spray.
In sprayed baking dish, combine apples, pears, sugar and allspice; toss gently to mix.
Drizzle evenly with ice cream topping.
In medium bowl, combine brown sugar, oats, walnuts and flour; mix well.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Sprinkle evenly over fruit mixture; press lightly.
Bake at 375°F for 30 to 35 minutes or until fruit is tender and topping is crisp.
Cool at least 15 minutes before serving.
To serve, spoon liquid from baking dish over fruit.
Top with whipped cream and caramel ice cream topping. Store in refrigerator.
Peanut Butter and Bologna Sandwich


Ingredients:
peanut butter, mustard

Directions:
Put 1 TB (or more] of peanut butter on each slice of bread.
Add bologna to one slice of bread.
Squirt on as much mustard as you desire.
Top with second slice of bread.
Enjoy!
2 Minute Scallops


Ingredients:
scallops, white wine, olive oil, marmalade

Directions:
Heat oil in sauté pan, medium high heat.
Sear scallops about 15 seconds either side, remove from pan and keep warm.
Add wine and deglaze the pan for about 10 seconds then add marmalade and swirl around until sauce begins to boil.
Pour over scallops, garnish with a sprinkle of fresh herbs like, tarragon, chives or coriander.
Clementine Creamsicle Smoothie


Ingredients:
clementines, banana, low-fat vanilla yogurt, vanilla extract

Directions:
"Place ingredients in a blender.  Process until smooth.  Strain, if desired, then pour into 3 glasses."
Passover Apple Squares


Ingredients:
salt, walnut oil, matzo meal, lemon, eggs, apples, sugar, cinnamon

Directions:
Preheat oven to 375°F., Combine cinnamon-sugar, salt and matzo meal., Add eggs yolks, oil and juice and grated rind of lemon., Meanwhile, beat the egg whites till they are stiff, Fold in stiffly beaten egg whites, Pour half of this batter into a greased 8ï¿½ X 8ï¿½ pan, Cover batter with thinly sliced apples, Sprinkle with remaining batter, Bake for 45 minutes in 375° F oven, Cool completely before cutting into squares.
Pork (Chicken) Adobo


Ingredients:
yellow onion, garlic, pork, white vinegar, water, soy sauce, paprika, olive oil, cornstarch, water

Directions:
Finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.].
Brown the finely diced onion and the garlic in a large pot with a little oil.
Cut the pork or chicken into 1”x1” to 1”x3” pieces. If using bone-in, just cut away some of the larger pieces from the bone.
Add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
Bring it to a low boil at about medium-high.
Add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
Sometime during the 20 minutes, add the balsamic vinegar (to taste]. I usually cook it for more than 20 minutes. The extra time doesn’t hurt the meat and actually makes it tenderer (Probably because of the vinegar].
With about ten minutes left, add the soy sauce.
If you cook it as long as I do (30-40 minutes], you will want to have an extra cup of water and some vinegar (white] on hand since the mixture will probably reduce too much.
When the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. I sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
While the meat is browning use a cold water roux made from a one-to-one ratio of  cornstarch and water to thicken the remaining gravy.
The meat can be remixed with the gravy after browning or served separately. I usually put the meat and gravy together and serve it over the rice. Sometimes I serve the chicken and rice separately, dousing both with gravy.
Banana Sundae With Curried Chocolate-Coconut Sauce


Ingredients:
bittersweet chocolate, unsalted butter, cream of coconut, dark rum, curry powder, lime zest, bananas, vanilla ice cream, sweetened flaked coconut

Directions:
Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.] Stir sauce over low heat until just warm.
Scoop ice cream into serving dishes, slice bananas over ice cream, drizzle on sauce, top with whipping cream and toasted coconut.
Mixed Grilled Vegetables


Ingredients:
olive oil, red onions, red bell peppers, yellow bell peppers

Directions:
Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.
Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.
Stroka's Steak Marinade
Category: side-dish
By Brian Stroka

You can enjoy delicious steaks when you prepare them with this simple, yet mouth-watering, marinade.

Ingredients:
⅓ cup soy sauce
½ cup olive oil
⅓ cup brown sugar
⅓ cup fresh lemon juice
⅓ cup Worcestershire sauce
6 cloves garlic, minced
3 tablespoons hot sauce  (Optional)
3 tablespoons dried basil
1 ½ tablespoons dried parsley
1 tablespoon red pepper flakes  (Optional)
2 teaspoons freshly ground black pepper

Directions:
Blend soy sauce, olive oil, brown sugar, lemon juice, Worcestershire sauce, garlic, hot sauce, basil, parsley, red pepper flakes, and black pepper in a blender until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 185
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 15.9 g
Sugars: 10.7 g
Dietary fiber: 1.4 g
Protein: 1.4 g
Sodium: 856.6 mg
Kahlua Affogato


Ingredients:
Kahlua, vanilla ice cream

Directions:
Pour in the hot espresso first, then the Kahlua and then your ice cream.
Drink and enjoy.
Variation:.
You can also add a shot of greeen creme de minthe liqueur to the mix and pour over pistachio ice cream instead of vanilla.
Darren's Home Burger


Ingredients:
lean ground beef, Worcestershire sauce, salt, black pepper, ground nutmeg, focaccia bread, tomatoes, red wine

Directions:
To save time and I am a person who doesn't like to wait around, this is order of things.
Mix the minced beef together with all condiments and herbs with italian herbs being last item.
Roll into a ball and press into a patty, roughly 12 cm in diameter ( 5 inches] and 1.5cm ( 1/2 inch] thick. Beef tends to shrink upon cooking so don't worry about being too big.
Store in fridge for 15 minutes. Wash hands.  (You can store longer if you like].
In the meantime, slice up the onions and tomatoes, leave it in the fridge.
After the beef has been marinated 15 minutes, heat up skillet or non stick pan. (medium high].
Grill the patty in the skillet or fry in the pan.
Flip the patty every 1 min till browning occurs outside.
Remove the patty and leave it to rest.
Lower the fire and saute the sliced white onions, add 0.5 cup wine to deglaze and 1 teaspoon Worcestershire sauce.
Saute about 2 minutes till onions slightly soften and caramelized.
Turn off the heat but leave the onions inside the skillet/pan.
Put 2 sliced tomatoes on the bottom bread and place the patty on top.
Scoop in the fried onions on the patty and top it up with another slice or two of tomato.
Cover with the top bread and serve with salad to up the health quotient.
Buffet Potatoes


Ingredients:
frozen hash brown potatoes, butter, fat free sour cream, onion, cheddar cheese

Directions:
Thaw potatoes 45 minutes before assembling.
Combine potatoes with butter, onion, soup, sour cream and cheese in 13" X 9" X 2" baking dish.
Sprinkle with bread crumbs.
Bake one hour at 350 degrees.
Serves 8-10.
Tropical Fruit Smoothie


Ingredients:
mango, papaya, pineapple, vanilla-flavored soymilk, coconut

Directions:
Add all ingredients in a blender., Blend and serve.
John's Southwest Corn and Zucchini (With a Kick)


Ingredients:
frozen corn, zucchini, butter, chili powder, ground cumin, sugar

Directions:
Boil corn until almost done.
In Frying pan, melt the butter.
Add the corn and zucchini and fry until zucchini is crisp, tender.
Add chili powder, cumin and sugar.  May want to add more or less depending on taste.
Salt and pepper to taste.
Coconut Chicken Curry


Ingredients:
chicken thigh fillets, onion, garlic cloves, ginger, cumin, turmeric, chili powder, tomatoes, coconut cream, cilantro, brown sugar

Directions:
Heat half the oil in a wok and stir fry chicken, in batches, til lightly browned; remove chicken from wok.
Heat remaining oil and stir fry onion, garlic and ginger until onion softens. Add spices and stir fry briefly til fragrant.
Add tomato; stir fry til just softened; return chicken to wok with remaining ingredients and stir til heated through.
Serve with homemade naan or chappatis.
Energy Bars


Ingredients:
banana, arrowroot

Directions:
In a bowl, mash the banana well with a fork or other handy utensil. It doesn't have to be perfect.
Add almond flour and arrowroot starch and mix well.
Add in your mix-ins and stir well.
Grease a small pan (I used a meatloaf pan and it was perfect] with your favorite oil and pour mixture in, pressing down where needed to evenly distribute throughout.
Bake on around 275 for 30-40 minutes, or until the edges start to brown.
Take out the loaf, and cut into cute bars or squares.
Power up as needed! And store in the fridge after a day.
Erin's Blueberry Scones
Category: bread
By tldesjar

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

Ingredients:
3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2  eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal. Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly. Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 10 Scones

Calories: 299.2
Fat: 11.2 g
Saturated fat: 6.5 g
Carbohydrates: 44.2 g
Sugars: 14.7 g
Dietary fiber: 1.4 g
Protein: 5.8 g
Cholesterol: 63.2 mg
Sodium: 380.8 mg
Angel Hair Alfredo


Ingredients:
angel hair pasta, garlic, flour, cornstarch, pepper, basil, milk, cream cheese, parmesan cheese

Directions:
Cook pasta according to directions.
In lg skillet, saute garlic in oil.
Stir in flour, cornstarch, garlic salt, pepper and basil.
Slowly add milk; bring to a boil.
Cook and stir for 2 minutes.
Reduce heat; stir in cream cheese and parmesan cheese.
Stir until smooth.
Add drained pasta, toss to coat.
Cranberry Nut Bread I
Category: bread
By Karin  Christian

A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
¾ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped cranberries
½ cup chopped walnuts
1  egg
2 tablespoons vegetable oil
¾ cup orange juice
1 tablespoon orange zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan. Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 9x5-inch loaf

Calories: 194.3
Fat: 6.1 g
Saturated fat: 0.8 g
Carbohydrates: 32.1 g
Sugars: 14.4 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 15.5 mg
Sodium: 265.4 mg
Jalapeno Pepper Appetizers


Ingredients:
cream cheese, cheddar cheese

Directions:
Cut jalapeno peppers in half lengthwise; remove seeds and membranes.  Rinse.  (Be sure to wear latex kitchen gloves when seeding peppers.].
Place one heaping teaspoon of cream cheese on each pepper half.  Place peppers on baking sheet; lined with alumninum foil.  Sprinkle with bacon and cheddar cheese.
Bake at 350 degrees for 20-25 minutes.  Serve immediately.
Focaccia


Ingredients:
unbleached flour, fast rising yeast, salt, extra virgin olive oil, warm water, sea salt

Directions:
In a large bowl combine the flour, yeast and salt.
Using a wooden spoon, stir to mix well.
Add the 3 tbs olive oil.
While stirring, add the warm water until all of the flour absorbs and a dough forms.
You may need more or less of the water.
No biggie.
Gather dough into a ball and transfer to a floured work surface.
Knead until soft and elastic, not sticky.
Probably 10 min or so.
Place dough in a lightly oiled and warmed bowl, turning several times to coat it with oil.
Cover with plastic wrap and let rise in a warm place till doubles, around 45-75 minutes.
Position rack on lower part of oven and preheat to 400 degrees.
Brush a 10x15 baking pan with olive oil and set aside.
Punch down dough and transfer to foured surface.
Knead a few times and let rise for 5 minutes.
With palms form into a rectangle about 4x8 inches.
Transfer into pan.
Stretch and pat the dought to fit pan completely end evenly.
Cover with plastic wrap and let rise about 1 inch (30 min or so].
Using fingertips, make'dimple' indentations in the dough about 2 inches apart.
Brush surface with olive oil and sprinkle with sea salt.
Bake til golden brown, about 30-40 minutes.
Let cool for a few minutes, cut into squares and serve warm.
Before baking, you can also add roasted red peppers.
It's absolutely delicious.
American French Onion Soup
Category: soups-stews-and-chili
By Chef John

This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.

Ingredients:
¼ cup unsalted butter
6 large yellow onions, diced
3 tablespoons dry sherry
1 tablespoon sherry vinegar, or to taste
4 cups chicken broth
4 cups beef broth
3 sprigs fresh thyme
salt and ground black pepper to taste
6 slices French bread
¼ cup butter, melted
1 cup shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour. Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon. Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat  to low and simmer for about an hour. Season with salt and pepper to taste. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes. Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese. Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 459.6
Fat: 29.7 g
Saturated fat: 18.5 g
Carbohydrates: 31.7 g
Sugars: 7.4 g
Dietary fiber: 3.3 g
Protein: 17.3 g
Cholesterol: 81.6 mg
Sodium: 1113.9 mg
Chilli Orange Duck


Ingredients:
oranges, sugar, ginger, red chilies, star anise, cinnamon sticks, Thai fish sauce, red wine, port wine, duck breasts, canola oil, spring onions

Directions:
Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
Cut the rind into short, thin strips.
Squeeze the juice from the oranges, you need 250ml.
Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
Prick the duck skin well, and heat the oil in a non-stick frying pan.
Add the duck breasts and sear, skin side down for 8 minutes or till brown.
Then turn and cook for another 8 minutes.
Remove the duck and allow it to rest for 5 minutes before serving.
Cut the spring onions into finger lengths, then into strips.
Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
Spoon the sauce over the top.
Serve with rice or noodles.
Chicken Bacon Mushroom Bake


Ingredients:
bacon, boneless skinless chicken breasts, fresh spinach, garlic cloves, low sodium chicken broth, olive oil, unsalted butter, seasoning salt, fresh ground black pepper, cream cheese, sour cream, mayonnaise, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350 degrees F.
In 12-inch cast iron skillet melt 1 tablespoon each butter and olive oil over medium high heat.
Season chicken with seasoning salt and pepper to taste. Add chicken to skillet and cook for 6-8  minutes till golden (chicken will finish cooking in the oven].  Remove to plate and set aside.
To the same skillet, add the remaining 1 tablespoon each butter and olive oil.  Add mushrooms. Cook till tender. This took me about 8-10 minutes. Remove to plate and set aside.
To the skillet add the fresh spinach, garlic and the 1/2 cup chicken broth.  Cook spinach down, season lightly.
In medium sized mixing bowl using wooden spoon or mixer, mix together cream cheese,  parmesan cheese, mozzarella cheese, sour cream, mayonnaise, dried onion flakes.
Return chicken and mushrooms to the skillet with spinach. Stirring well to mix the ingredients together.  Stir in half the crumbled or chopped bacon pieces.  Stir in the cheese mixture.  Top with remaining bacon and additional tablespoon of parmesan cheese.
Bake for 30 minutes until golden and bubbling.
Honeybaked Ham Coleslaw (Copycat)


Ingredients:
mayonnaise, buttermilk, Miracle Whip, sugar, fresh lemon juice, apple cider vinegar, poppy seed, salt, cracked black pepper, turmeric, ginger, cinnamon, green cabbage, carrot, pineapple tidbits, sweet onion

Directions:
MEASURE the following DRESSING ingredients into a large bowl: 1/2 cup real mayonnaise, one (6 ounce ] container Yoplait Original Pina Colada yogurt, 1/4 cup buttermilk (or 2 tbsp sour cream with 2 tbsp water], 1/4 cup Miracle Whip, 2 tablespoons sugar, 1 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons apple cider vinegar, 1/2 teaspoon poppy seeds, 1/2 teaspoon salt, 1/4 teaspoon cracked black pepper, 1/4 teaspoon turmeric, 1/8 teaspoon ginger, 1 pinch cinnamon,; WHISK the DRESSING mixture until smooth and creamy.
PREP the SALAD ingredients (julienne 1 cored cabbage to approximately 1 inch long, grate carrots, finely mince 1 tablespoon fresh sweet onion]; ADD the SALAD ingredients into the bowl with DRESSING: 6 cups finely chopped cored green cabbage, 1/3 cup grated carrots, one (4 oz. snack cup] drained Dole pineapple tidbits, 2 tablespoons Diamond sliced almonds, 1 tablespoon finely minced fresh sweet onion; COMBINE all ingredients together gently but thoroughly.
COVER and refrigerate 2 hours to overnight.
FOLD coleslaw mixture together to refresh consistency just before serving; RE-SEASON with a pinch of salt to taste, if needed.
SERVE and enjoy!
Teresa's Garlic Green Beans


Ingredients:
fresh green beans, butter, fresh garlic, olive oil

Directions:
Steam green beans until tender-crisp., Melt butter in pot big enough to hold green beans., Add garlic and heat until you can smell the garlic., Remove pan from heat and add green beans to pot., Coat beans with butter/garlic., Serve as a fabulous side dish.
Sunset Sangria


Ingredients:
sugar, dark rum, Cointreau liqueur, navel orange, lemon, plums, cinnamon sticks, red wine, soda water

Directions:
Combine sugar, rum, orange liqueur, fruits and cinnamon sticks in a large pitcher. Cover with 1 bottle of the Rioja wine and chill sangria for several hours.
To serve, spoon fruits into glasses. Pour in the sangria and top off with a splash of soda water.
Steamed Broccoli
Category: side-dish
By hcir614

A quick and simple broccoli recipe. Skip the bacon, swap olive oil for butter, toss in some cheese; whatever you like.

Ingredients:
1 head broccoli, cut into florets
1 slice cooked bacon, chopped
1 tablespoon butter
salt and ground black pepper to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes. Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 101.9
Fat: 6.3 g
Saturated fat: 3.7 g
Carbohydrates: 10 g
Sugars: 2.6 g
Dietary fiber: 3.9 g
Protein: 4.3 g
Cholesterol: 15.3 mg
Sodium: 90.4 mg