xiaoxl/recipe_data huggingface dataset:
Korean Tofu and Vegetable Soup
Category: soups-stews-and-chili
By slsonline

This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make. You will have to visit your local Asian market for some of the ingredients.

Ingredients:
3 cups beef stock
¼ cup toenjang (fermented soybean paste)
1 (4 inch) piece dashi kombu (dried kelp)  (Optional)
5 cloves garlic, chopped
1 (16 ounce) package medium-firm tofu, cut into 1 1/2 x 1/4 inch dominoes
1 pound napa cabbage, thickly sliced
1 pound daikon radish cut into 1 1/2x1/4 inch pieces
1 pound yellow squash, cut into 1 1/2x1/4 inch dominoes
2 large green onions, white and pale green part only, sliced diagonally into 1 1/4 inch pieces
1  hot red pepper, seeded and sliced diagonally into 1/4 inch pieces

Directions:
Pour the beef stock into a stock pot or large deep skillet over medium-high heat.  Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes.  Remove and discard kelp. Serve immediately.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 289.3
Fat: 12.3 g
Saturated fat: 1.8 g
Carbohydrates: 24.7 g
Sugars: 7.5 g
Dietary fiber: 9.1 g
Protein: 26.4 g
Sodium: 661.4 mg
Homemade Biscuits
Category: bread
By Chef Boyar "G"

I got this recipe from a combination of videos and I just took parts and put them together. Best homemade biscuits I have ever tasted, even if I do say so myself.

Ingredients:
½ cup unsalted butter
2 cups all-purpose flour
2 tablespoons baking powder
¾ teaspoon salt
¾ cup buttermilk
¼ cup melted butter, or as needed, divided

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Divide 1/2 cup butter into 12 to 16 small chunks. Mix flour, baking powder, and salt together in a bowl. Mix in butter chunks using a pastry blender. Make a well in the middle of the mixture; pour in buttermilk. Mix until dough comes together. Knead dough on a lightly floured surface until just formed together. Cut discs out of dough using a cookie cutter or a cup. Butter both sides of cut biscuit dough with 1/2 of the melted butter. Place biscuits onto a baking sheet. Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and brush with remaining melted butter while hot. Serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 10 biscuits

Calories: 221.9
Fat: 14.2 g
Saturated fat: 8.9 g
Carbohydrates: 20.7 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 37.3 mg
Sodium: 520.7 mg
Coriander and Green Olive Hummus Recipe


Ingredients:
chickpeas, tahini, lemon juice, garlic cloves, fresh coriander, green olives, fresh ground pepper, sea salt

Directions:
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
Cafe Rio Creamy Tomatillo Dressing (Close Copycat)


Ingredients:
mayonnaise, buttermilk, lime juice, cilantro, garlic cloves, cayenne pepper, cumin, salt, sugar, Tabasco jalapeno sauce

Directions:
Combine all ingredients in blender.
Refrigerate one hour (I have tried it immediately and it's delicious, but it's always best to have time for flavors to blend].
Green Coconut Chicken
Category: world-cuisine
By Chef John

While there is a nice dose of red curry powder in the braise, it's certainly not the dominant flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish.

Ingredients:
4  whole chicken legs
salt to taste
vegetable oil
1 (14 ounce) can coconut milk
1 ¾ cups water
6 cloves garlic, peeled
3  fresh jalapeno peppers, seeded and chopped
1 bunch cilantro
½ bunch green onions, white and light green parts only, chopped
vegetable oil
1  onion, sliced
6 slices fresh ginger
1 tablespoon red curry powder
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
2 cups 1-inch sweet potato chunks
1 ½ cups 1-inch eggplant chunks
1 bunch fresh Thai basil leaves, torn
salt and ground black pepper to taste

Directions:
Season chicken legs with salt on all sides. Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside. Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside. Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes. Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute. Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken. Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven. Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes. Stir basil into coconut milk mixture; season with salt and pepper to taste. Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

Prep time: 25 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 715
Fat: 48.1 g
Saturated fat: 25.1 g
Carbohydrates: 31.4 g
Sugars: 9.7 g
Dietary fiber: 7 g
Protein: 42.9 g
Cholesterol: 127.7 mg
Sodium: 804.7 mg
Cheesy Broccoli-Stuffed Chicken Breasts
Category: meat-and-poultry
By thedailygourmet

I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.

Ingredients:
1  serving nonstick cooking spray
1 ½ cups finely chopped broccoli
4 ounces sharp Cheddar cheese, cubed
½ cup cooked white rice
¼ cup chopped onion
1 teaspoon salt
½ teaspoon garlic granules
4 (6 ounce) skinless, boneless chicken breasts
1 tablespoon tropical poultry rub (such as Savory Spice® Gold Coast Poultry Rub)
aluminum foil

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray. Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well. Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil. Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 231.8
Fat: 9.2 g
Saturated fat: 4.8 g
Carbohydrates: 6.6 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 29.4 g
Cholesterol: 84.4 mg
Sodium: 569.1 mg
Chocolate-Caramel-Pecan Tartlet Filling


Ingredients:
sugar, water, heavy whipping cream, unsalted butter, bittersweet chocolate, dark rum, pecans

Directions:
Combine the water and sugar over medium heat until sugar colors to a deep amber.
Take the sugar off the heat and add cream a little bit at a time. Watch out, the cream may splatter.
Return the mixture to the heat, add butter, and return to a boil.
Take the mixture off the heat again and add the chocolate.  Let the mixture sit for a few minutes, so the chocolate can melt.  Beat it smooth and whisk in the Rum (if you are using it].
Let the filling set at room temperature and then fold in the pecans.
Lemony Linguine With Scallops & Shrimp


Ingredients:
sea scallops, canola oil, garlic, lemon, zest of, lemon juice, dry white wine, salt, linguine, parsley, fresh ground black pepper

Directions:
Wash seafood and pat dry with paper towelling.
In medium sautepan, heat 1 tbsp.
oil.
Cook seafood until shrimp just turn pink on each side and scallops are lightly browned.
Remove seafood to a large bowl.
When cooled, peel shrimp except for tails.
Add remaining oil to sautepan and heat.
Add garlic and cook briefly.
Add lemon zest, juice, white wine and salt.
Bring to a boil and cook 2 minutes.
Add to seafood in bowl.
Cook linguine in salted, boiling water until just al dente.
Drain and add to seafood along with parsley.
Toss to mix well.
Season to taste with pepper.
Easy Chicken Picante


Ingredients:
salsa, Dijon mustard, lime, juice of, boneless chicken breasts, butter

Directions:
Mix the salsa, mustard and lime juice in a large bowl or ziploc bag.
Add the chicken, turning to coat with the marinade.  Let it marinate in refrigerator at least 30 minutes.
Melt butter in a large skillet over medium heat until foamy.
Drain chicken saving the marinade.  Add chicken to skillet in a single layer.  Cook 10-15 minutes till the chicken is a light brown on both sides.  Add the reserved marinade to skillet and cook 5-10 minutes or until chicken is done.
Remove chicken to a serving platter;  keep warm.  Boil marinade in skillet over high heat 1 minutes; pour over chicken.  Top with sour cream and chopped green onions.
Chocolate Wellington Fudge Pudding


Ingredients:
self raising flour, caster sugar, butter, milk, boiling water

Directions:
Mix together the flour, 2oz. sugar, cocoa, butter, and milk.
Pour in to a well buttered pie dish.
Mix together remaining sugar, drinking chocolate and boiling water; beat well.
Pour sauce over pudding.
Place in a  preheated oven on 375F, and bake for 40 minutes.  The pudding will separate inot a rich sponge with chocolate sauce below.  Serve hot.
Turkey Picadillo


Ingredients:
olive oil, onion, ground turkey, ground cinnamon, ground cumin, ground allspice, black pepper, tomato sauce

Directions:
Heat oil in a large nonstick skillet over medium-high heat.  Add onion and crumble in the ground turkey; cook, stirring occasionally, for 7 to 8 minutes or until onion is tender and turkey is no longer pink.
Stir in garlic salt, cinnamon, cumin, allspice, pepper, and tomato sauce.  Simmer, covered for 5 minutes, stirring occasionally.
Add corn to turkey mixture and heat through, about 2 minutes.
Sweet Maple Parfaits


Ingredients:
pecans, maple syrup, butter, milk, instant vanilla pudding, maple syrup

Directions:
Combine pecans, 2 tablespoons of the syrup and the butter in small microwaveable bowl.
Microwave on high 2 minute or until thickened, stirring every 30 sec.
Spread onto large piece of waxed paper or foil; cool completely.
Meanwhile, pour milk into medium bowl.
Add dry pudding mix.
Beat with wire whisk 2 minute or until mixture is well blended and starts to thicken.
Add 1/3 cup syrup; mix well. Gently stir in 1 cup of the whipped topping.
Spoon 1 tablespoons of the cookie crumbs into each of six dessert dishes; top each with layers of 3 tablespoons of the pudding mixture, 1 tablespoons of the remaining whipped topping and 2 tablespoons of the remaining cookie crumbs.
Repeat layers of pudding and whipped topping.
Sprinkle evenly with pecans.
Drizzle remaining 2 tablespoons syrup evenly over parfaits just before serving.
German Cabbage and Potatoes


Ingredients:
green cabbage, savoy cabbage, potatoes, water, cumin seeds, bay leaf, salt, cayenne pepper, lemon juice, onions, bacon, parsley

Directions:
NOTE: My mother cooks this with 2 cups water and mashes the potatoes and cabbage after cooking, before adding the bacon. Though this tastes good it does not look very tempting. :].
FOR CABBAGE: Remove outer dark or dry cabbage leaves, cut cabbage into eights and cut the core away.Cut cabbage crosswise in 1/8 inch strips. Wash and drain cabbage, removing any thick "ribs".
Wash, peel and cut potatoes in 3/4 inch dice.
Put potatoes, salt, cumin, bay leaf and water in a large pot, cover and boil potatoes for 15 minutes until just tender.
Add cabbage, stir thoroughly and boil over medium heat about 7 - 10 minutes, stirring occasionally. You want the cabbage to have some bite and most of the liquid to have cooked off. You might need to add a little hot water if all liquid has cooked off before the cabbage is done.
Depending on the size of your pot it might be necessary to add the cabbage in batches. Cover the pot between batches and let reduce volume before adding rest of cabbage.
FOR BACON MIXTURE: When potatoes are almost done heat oil in a small pan over medium heat, fry bacon until pale golden, add onions and cook until bacon is crisp and onions golden, about 12 minutes. Remove from heat and pour off most of the fat.
TO ASSEMBLE: The cabbage should be only moist. If there is too much liquid raise heat and cook it off, stirring often. Remove from heat, add cayenne, lemon juice and most of bacon mixture. Stir to mix and adjust seasoning.
To serve: Top cabbage with rest of bacon mixture (and parsley]as garnish.
Fried Asparagus with Bacon
Category: side-dish
By Kathi Richards Smith

This is a different twist on asparagus, sure to please and have them coming back for more!

Ingredients:
3 slices bacon, chopped
1 ½ teaspoons butter
1 pound fresh asparagus, trimmed
1  shallot, thinly sliced
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 tablespoon grated Parmesan cheese

Directions:
Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease. Melt butter in the same skillet. Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes. Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

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

Calories: 87.7
Fat: 4.9 g
Saturated fat: 2.2 g
Carbohydrates: 6.8 g
Sugars: 2.5 g
Dietary fiber: 2.5 g
Protein: 5.8 g
Cholesterol: 12.6 mg
Sodium: 189.7 mg
Jerrymac's New York Style Pizza Dough


Ingredients:
bread flour, water, bread flour, honey, kosher salt

Directions:
To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.
For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.
Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the
bowl, but not the bottom. When this happens, no more flour.
Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.
Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.
at room temperature.
Turn dough out onto lightly oiled surface, divide into 2 balls.
Transfer balls to lightly floured surface, dust lightly with flour,.
cover with plastic and let rise 1 1/2 hours.
Make skins from balls. This dough makes 2  13 - 14 inch pies.
Do not use a rolling pin when forming your skins it will stretch the dough.
far too much. I use a slap and then stretch over the backs of my hands.
Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes.  I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking.
Warm Cinnamon-Honey Drizzle for Toast


Ingredients:
honey, cinnamon, butter

Directions:
In a small microwave-safe bowl, place honey, cinnamon and butter., Microwave for 20-30 seconds until melted.  Stir to combine thoroughly., Drizzle over toast and enjoy.
Big Papa's Homemade Beef Stew
Category: soups-stews-and-chili
By Mark J. Biggs

This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I've fed it to does!

Ingredients:
2 tablespoons vegetable oil
2 pounds bottom round beef roast, trimmed and cut into chunks
2 cups water
3 large carrots, sliced
½  onion, sliced and chopped
2 stalks celery, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon ground black pepper
1 teaspoon paprika
1 clove garlic, pressed
2  bay leaves, or more to taste
1 pinch ground allspice
2  russet potatoes, chopped, or more to taste

Directions:
Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot. Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Prep time: 20 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 35 mins
Yields: 6 servings

Calories: 273.5
Fat: 10.7 g
Saturated fat: 2.9 g
Carbohydrates: 19.8 g
Sugars: 4.6 g
Dietary fiber: 3.2 g
Protein: 24.3 g
Cholesterol: 65.3 mg
Sodium: 875 mg
Roast Chicken With Stuffing


Ingredients:
roasting chickens, Stove Top stuffing mix, water, butter, salt, pepper, butter, chicken broth

Directions:
Mix stuffing mix with water and 1/4 c melted butter in microwavable bowl; cover. Microwave on high 5-6 minutes until heated through. Fluff with fork.
Rinse bird; pat dry. Stuff lightly with prepared stuffing. Any extra can be saved for later use, as it is already cooked, or put into a greased casserole and warmed through (approx 5-10 minutes] after chicken is done.
Place chicken on rack with breast side up in an ungreased 13-in. x 9-in. x 2-in. baking pan. Brush with 1/2 c melted butter. Combine seasonings; sprinkle over chicken. Pour chicken broth in bottom of baking pan. Cover tightly and bake at 400° for 1 hour. Uncover and bake 30 minutes longer or until a meat thermometer reads 180°.
When chicken is done, remove from pan, unstuff stuffing and use juices to make gravy.
Hot Italian Giardiniera
Category: side-dish
By PHONETEK

This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.

Ingredients:
2  green bell peppers, diced
2  red bell peppers, diced
8  fresh jalapeno peppers, sliced
1  celery stalk, diced
1 medium carrot, diced
1 small onion, chopped
½ cup fresh cauliflower florets
½ cup salt
water to cover
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 (5 ounce) jar pimento-stuffed green olives, chopped
1 cup white vinegar
1 cup olive oil

Directions:
Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Prep time: 45 mins
Cook time: 2 days
Total time: 2 days
Yields: 10 servings

Calories: 232.7
Fat: 23.5 g
Saturated fat: 3.2 g
Carbohydrates: 5.9 g
Sugars: 2.8 g
Dietary fiber: 2.2 g
Protein: 1.2 g
Sodium: 305.9 mg
Beef, Blue Cheese and Spinach Quesadillas


Ingredients:
burrito-size whole wheat tortillas, blue cheese, frozen chopped spinach, red pepper flakes

Directions:
Stir together the beef and taco sauce.
Lay 2 tortillas flat and divide beef mixture between them.
Sprinkle each tortilla with half the cheese, half the spinach and half the red pepper flakes. Top each with a remaining tortilla.
Put a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, a few minutes each side. Flip and repeat; remove to a plate and cover to keep warm.
Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve.
Party Franks
Category: appetizers-and-snacks
By Ann Marie

This is a very old sweet and sour cocktail recipe; I remember looking forward to it as a kid at my Mom's holiday parties. It will look horrible and smell worse when first in the pan, but just wait. Don't ever tell what's in the sauce until after your guests have tasted it (otherwise they'll never try it). Serve with toothpicks; keep warm with a fondue pot.

Ingredients:
1 pound cocktail wieners
1 (8 ounce) jar grape jelly
1 (8 ounce) jar yellow mustard

Directions:
In a medium saucepan over medium heat, mix the grape jelly and mustard. When the mixture begins to bubble, stir in the cocktail wieners. Reduce heat and simmer until serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 256.7
Fat: 16.2 g
Saturated fat: 6.5 g
Carbohydrates: 20.8 g
Sugars: 17.8 g
Dietary fiber: 0.9 g
Protein: 8.2 g
Cholesterol: 35.2 mg
Sodium: 866.6 mg
Caribbean Conch Fritters With Island ' Hot' Sauce


Ingredients:
canola oil, garlic, eggs, milk, baking powder, salt, flour, parsley, Tabasco sauce, Worcestershire sauce, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano leaves, dried thyme, onion, carrots, scotch bonnet peppers, sherry wine vinegar, kosher salt, bell pepper

Directions:
In a saute pan, add canola oil and heat.
Add the conch, onion and garlic; saute until translucent, about 3 minutes.
Remove from heat and cool.
Make the batter by combining the eggs, milk, baking powder, and salt.
Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
Season with Tabasco and Worcestershire sauce.
Stir in the parsley and the cooled conch mixture.
Heat the oil to 360°F.
Drop by the batter, a heaping tablespoon at a time, into the oil.
When the fritters pop to the surface, roll them around in the oil to brown them evenly.
Remove and drain on paper towels.
Essence:
Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup].
Season immediately with the Essence.
Island Hot Sauce:
Sweat onion, carrots and peppers till soft, about 5 minutes.
Cover with water and vinegar.
Simmer till carrots are very tender.
Puree in blender and season to taste, with vinegar and salt.
Thin, as necessary, with a bit more water.
Serve with fritters and enjoy!