xiaoxl/recipe_data huggingface dataset:
Winter Veggies Under a Fluffy Cheddar Blanket


Ingredients:
carrots, button mushrooms, yukon gold potato, parsnips, leek, red onion, olive oil, dried thyme, vegetable broth, dry red wine, cornstarch, water

Directions:
Preheat your oven to 425°F.
Toss the veggies together with the oil, thyme, salt and pepper.
Divide them between two baking pans with rims on them (to spread out the veggies].
Roast them for 25 minutes, then check to see if they are sticking. If they are, sprinkle a little water on them.
Then roast them for another 20 minutes, until they are browned and tender.
While you are waiting for the veggies to roast, make the cheddar biscuits for the topping. Do not cut and bake the biscuits. Set aside.
When the veggies are done, put them into a 3 ½ quart baking dish, and raise the oven temp to 450 degrees.
Dissolve the Cornstarch in the water.
In a saucepan, bring the veggie broth and wine to a boil, then whisk in the cornstarch.
Boil while whisking for 1 minute.
Pour the broth and wine mixture over the veggies, stirring to coat.
Drop spoonfuls of Cheddar Biscuit topping over the veggies.
Bake until the topping is golden brown, 15 to 20 minutes.
Allow to cool for 10 minutes, then serve.
Baked Pork Chops with Cream of Mushroom Soup
Category: main-dish
By CANDYLOTUS

When done right, these baked pork chops are fork-tender. Great comfort food for cold days! The cream of mushroom soup gravy is great on both the pork chops and mashed potatoes.

Ingredients:
½  yellow onion, sliced
4  pork chops
26 ounces condensed cream of mushroom soup
¼ cup water
2 cubes beef bouillon

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil. Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 419.3
Fat: 19.8 g
Saturated fat: 5.6 g
Carbohydrates: 13.8 g
Sugars: 3.5 g
Dietary fiber: 0.2 g
Protein: 44.2 g
Cholesterol: 106.6 mg
Sodium: 1673.5 mg
Smoky Chipotle-Lime Sour Cream


Ingredients:
sour cream, chipotle chile in adobo, adobo sauce, lime rind, lime juice

Directions:
Stir together 1 (8-oz.] container sour cream; 1 tablespoons finely chopped canned chipotle peppers in adobo sauce; 1 teaspoons adobo sauce from can; 1 teaspoons lime rind; 2 teaspoons lime juice; and salt and pepper to taste.
Serve with potato chips or quesadillas.
Note: Can be made up to two days in advance.
Best Hawaiian Banana Nut Bread
Category: bread
By SODAR

I threw this recipe together from various other recipes. I am new to baking, but this bread is the best I have made yet! It is absolutely delicious and I urge you to try it!

Ingredients:
2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon light brown sugar
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
1 ⅓ cups mashed bananas
⅔ cup canola oil
⅔ cup crushed pineapple, drained
⅔ cup flaked coconut
¼ cup chopped walnuts
¼ cup chopped macadamia nuts
2  eggs, well beaten
4 teaspoons applesauce
1 ½ teaspoons vanilla extract
1 teaspoon lemon extract
½ teaspoon coconut extract
2 tablespoons butter, at room temperature
¼ cup white sugar
¼ cup chopped walnuts
¼ cup chopped macadamia nuts
1 teaspoon milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes. Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 10 mins
Yields: 1 loaf

Calories: 441.2
Fat: 24.1 g
Saturated fat: 4.5 g
Carbohydrates: 54 g
Sugars: 33.4 g
Dietary fiber: 2.6 g
Protein: 4.9 g
Cholesterol: 36.1 mg
Sodium: 234.5 mg
Root Vegetable Cobbler


Ingredients:
carrots, parsnips, potato, plum tomatoes, red lentils, garlic, oregano, mixed herbs, plain flour

Directions:
Prepare the vegetables- peel and chop into 1 inch chunks.
Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
Simmer gently for 5 minutes then add the chopped vegetables.
Simmer for 15 minutes.
Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F] for one hour.
Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
Mix to a stiff paste with some water and shape into balls.
Place on top of the casserole for 20 minutes or until browned.
Beef Cubes in Sherry


Ingredients:
olive oil, sherry wine

Directions:
Heat oil in heavy pot. Brown the beef cubes on all sides.
Add soup mix, sherry, garlic salt, and mushrooms; stir well.
Cover pot; simmer mixture at least 1 hour or until meat is tender to the fork. (Add an additional water or soup stock if needed.].
Chiles En Nogada


Ingredients:
olive oil, garlic cloves, ground beef, ground pork, pears, tomatoes, apples, plantain, pineapple, prunes, candied citron peel, currants, fresh ground pepper, ground cinnamon, ground cloves, ground nutmeg, salt, dry sherry, dry white wine, butter, bay leaves, marjoram, thyme, poblano chiles, vinegar, salt, walnuts, heavy cream, dry sherry, cream cheese, onion, sugar, salt, cinnamon, pomegranate seeds, fresh parsley

Directions:
For the stuffing:
Heat a large Dutch oven over medium heat, and add the olive oil. Once hot, add in the onions and cook until translucent, 4 to 5 minutes. Then add the garlic and cook, 2 to 3 minutes. Add in the beef, ham, pork and veal. Cook, breaking up the larger pieces of meat, until browned, 10 to 12 minutes. Add in the peaches, pears, tomatoes, apples, plantains and pineapple, and cook for a few minutes. Then add in the prunes, citron, apricots and raisins. Cook for a few minutes and then add in the black pepper, cinnamon, cloves, nutmeg and some salt, and cook for 5 to 7 minutes. Add the sherry, white wine, butter, bay leaves, marjoram and thyme. Cook, stirring occasionally, for 30 to 35 minutes.
Carefully drain the stuffing and remove the herbs and bay leaves.
For the chiles:
Roast the chiles over an open flame or on the stovetop until the skin blackens on each side, about 3 minutes, then wrap the peppers in paper towels, and place in a large bowl covered with plastic wrap. When cool enough to handle, peel, seed and devein the chiles.
Mix 2 cups water with the vinegar, then place the peppers in the mixture and soak for 8 to 10 minutes. Drain the peppers, and then stuff each pepper with 4 to 6 ounces of stuffing depending on the size.
For the sauce:
Soak the walnuts and almonds overnight. Alternatively, place the nuts in a medium saucepan over medium heat and cover with water. Bring to a boil and then remove from the heat, adding some ice to cool. Once the nuts are done soaking, peel and rinse them with cold water, and then drain.
In a food processor add the milk, crema, sherry and nuts, and process until mostly smooth but still slightly chunky. Then add the goat cheese, cream cheese, onions, sugar, salt and cinnamon.
Serve the peppers cut-side down, add a generous amount of sauce, and then garnish with parsley and pomegranate seeds.
Zucchini-Chocolate Chip Muffins
Category: bread
By Eva Howard

These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.

Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1  egg, lightly beaten
½ cup vegetable oil
¼ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 servings

Calories: 264.7
Fat: 15.2 g
Saturated fat: 3 g
Carbohydrates: 30.6 g
Sugars: 17.1 g
Dietary fiber: 1.4 g
Protein: 3.5 g
Cholesterol: 15.9 mg
Sodium: 212 mg
Asian Soup Stock


Ingredients:
water, onions, scallions, carrots, celery & leaves, garlic, whole black peppercorns, szechuan peppercorns, cloves, parsley sprigs, salt

Directions:
Combine all the ingredients in a large soup pot, cover, and bring to a boil.
Lower the heat simmer for 45 minutes to 1 hour.
Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.
5-Ingredient Chicken Parm


Ingredients:
boneless skinless chicken breasts, mozzarella cheese, parmesan cheese

Directions:
Wash and pat the chicken breasts dry and then coat them with the breadcrumbs (I push hard on them while coating them to break the tissue down and make them even more tender].
After the chicken breasts are breaded, fry them either in a teflon skillet or with a little olive oil (if you use olive oil, you must count it as part of the fat in the nutritional breakdown].
Fry the breasts until they are completely cooked.
Pour 1/2 of the spaghetti sauce into a 9"x5" casserole dish.
Place the cooked chicken breasts on top of the sauce.
Pour the remaining spaghetti sauce on top of the chicken breasts.
Sprinkle both cheeses on top Put the dish into a 400 degree oven for 30 minutes, or long enough to warm all the sauce and breasts throughly and melt the cheese.
Serve over spaghetti (or rice!].
Burger Dogs


Ingredients:
ground beef, onions, garlic, prepared mustard, cheese

Directions:
Separate ground beef into 4 even sections.
Place each section between waxed paper about 6 x 6-inch .
Roll or pound to 1/4 inch thick.
Spread each "burger" with mustard.
Add chopped onion, evenly.
Add garlic evenly.
Add cheese  evenly.
Add hot sauce.
Place one hot dog on one edge of  "burger".
Roll and seal.
Either cook over hot coals or pan fry until done to your liking (about 15 - 20 minutes].
Serve on rolls.
Impossible™ Stuffed Peppers
Category: main-dish
By CookingWithShelia

These beauties are loaded with goodness such as fresh spinach, black beans, rice, spices, and more. This recipe is easy to make and perfect for busy families.

Ingredients:
2 cups water
1 cup uncooked white rice
3 tablespoons olive oil, divided
1 medium yellow onion, chopped, divided
1 medium poblano pepper, chopped, divided
4 cloves garlic, chopped, divided
2 medium tomatoes, cut into chunks, divided
1 (15 ounce) can black beans, rinsed
1 teaspoon ground cumin
1 pinch ground chipotle seasoning
salt to taste
1 (12 ounce) package Impossible Burger
2 teaspoons adobo all-purpose seasoning
2 cups fresh spinach
6 large bell peppers

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Meanwhile, heat 2 tablespoons olive oil in a small pot. Add 1/2 of the onion, poblano, and garlic. Saute for 3 minutes. Add 1 tomato. Mix in black beans. Cover and simmer for 5 minutes. Combine cooked rice with black bean mixture. Season with cumin, chipotle, and a pinch of salt. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; saute for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and a pinch of salt. Cook until no longer pink, 5 to 6 minutes. Add spinach, black bean and rice mixture, and 1 tomato to the skillet. Mix well and simmer for 3 minutes. Cut tops off the bell peppers and remove the cores. Using a spoon, stuff each pepper with the filling. Arrange in a baking dish. Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 387.7
Fat: 10.9 g
Saturated fat: 1.2 g
Carbohydrates: 52.4 g
Sugars: 6 g
Dietary fiber: 10.7 g
Protein: 9.1 g
Sodium: 541.2 mg
Mushroom Quesadillas, Healthy


Ingredients:
fresh mushrooms, onion, garlic, fresh cilantro, whole wheat tortillas, low-fat monterey jack pepper cheese, low-fat cheddar cheese, salsa

Directions:
Preheat oven to 350 degrees F.
Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes.
Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla.
Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese.
Place on a baking sheet.
Repeat with remaining ingredients to make 3 quesadillas total.
Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.
Cut each quesadilla into 4 wedges.
Serve warm with salsa if desired.
MICROWAVE METHOD:
Spray a microwave-safe casserole with vegetable oil.
Add mushrooms, onion and garlic.
Cook, uncovered, on 100% power (high] for 5 to 7 minutes, or until onion is tender, stirring twice.
Stir in cilantro.
Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter.
Cook, rotating plate once, uncovered, on 100% power (high] for 1 to 2 minutes, or until filling is hot and cheese melts.
Passionate Dark Sienna Cookie


Ingredients:
flour, oats, molasses, butter, sugar, egg, cinnamon, ginger powder, salt

Directions:
Bake at 350 degrees, 12-15 minutes, about three dozen cookies.
To begin this healthy cookie recipe blend the dry ingredient, blend the wet ingredient . . . combine wet and dry ingredient.
Take a full teaspoon of dough, roll into a ball in palm of hand. If the dough will not form a ball add two more tablespoons of molasses.
Place on aluminum foil or parchment paper about one and a half inch apart, flatten slightly, sprinkle top of cookie with water (for a cracked finished effect] then sprinkle top with a hint of sugar.
Bake at 350° for 12-15 minutes.  Cool.
The finished cookie is round and flattened when baked. The molasses makes the cookie a passionate dark sienna color and keeps the cookie soft.  . . . very nice with pinot noir wine.
Campari Orange Spritzer ( Ina Garten Back to Basics )


Ingredients:
sparkling water, ginger ale

Directions:
Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.
NOTE: Campari is a strong flavor. If you are more into sweetness substitute in ginger ale for the Pellegrino water to make it more to your taste.
Mai Tais


Ingredients:
dark rum, light rum, lime

Directions:
Combine all liquid ingredients in a large pitcher., Cut lime into 8 wedges., Pour mixture into 8 tall ice-filled glasses., Add one lime wedge to each glass., Sip and enjoy.
Pork Tenderloin With Potato Croute


Ingredients:
dark soy sauce, clear honey, sherry wine, garlic clove, potatoes, carrot, spring onions

Directions:
Cut the pork into think slices and place in a shallow glass dish. Mix together the soy sauce, honey, sherry, orange juice and garlic, and pour over the port, turning to coat.  Cover and leave to marinate for 2 hours.
Meanwhile, cook the potatoes in boiling salted water. When cooked, remove with a slotted spoon and slice very thinly. On a heatproof plate, arrange the potatoes in four circles, overlapping the slices and place in the warmer drawer.
Remove the pork from the marinade and place in a pan. Top with carrots and spring onions and cook until ready, about 20 minutes.
Meanwhile, in a separate pan, heat the marinade until reduced to a glossy sauce.
Transfer the potato croutes to the serving plates and top each with pork and vegetables. Spoon the glaze over the top, garnish with orange wedges, and serve with freshly steamed green vegetables.
Kick It up Grilled Chicken #A1


Ingredients:
chicken thigh, chicken leg, mayonnaise, prepared mustard, seasoning salt

Directions:
Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl.
Add chicken, make sure the chicken is covered in the sauce.
Place marinated chicken in the fridge for at least one hour.
Heat grill to 325.
Place your chicken thighs on the grill.
Close the grill.
For optimal grilling make sure not to open the grill to much.
After 20 minutes flip the chicken let it cook for a additional 20.
minutes again only checking on it sparingly.
If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches.
middle chicken will make you sick. And always make sure that the piece of chicken that is checked was.
a piece from the outer edges not the middle as the grill heat (in some cases] likes to neglect the.
food from the outer edges.
Enjoy with a fresh Spinach, tomato and avocado salad!
Linguine With Potatoes, Green Beans and Pesto


Ingredients:
fresh basil leaf, flat-leaf Italian parsley, pine nuts, garlic clove, extra virgin olive oil, parmigiano-reggiano cheese, pecorino romano cheese, linguine, tiny new potatoes, green beans, unsalted butter

Directions:
In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt.  Cover and blend until finely chopped.  Gradually add the olive oil and process until well combined.  Add the cheese and process with the on/off switch until just combined.
Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking.  Drain the pasta mixture well.  DO NOT RINSE.
In a very large bowl, combine the cooked pasta mixture, pesto, and butter.  Toss gently until the pasta and vegetables are well coated.  Serve immediately.
Italian Lentil &  Vegetable Stew (Crock Pot)


Ingredients:
dried lentils, water, green beans, red bell pepper, white potato, onion, garlic, olive oil, parmesan cheese

Directions:
Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker] crock pot.
In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
Cook on LOW 8 to 10 hours until vegetables and lentils are tender; Stir in olive oil, Serve in soup plates or bowls; Pass the Parmesan cheese at the table.
Brown Sugar Skor Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, all-purpose flour, baking soda, ground cinnamon, salt

Directions:
Cream butter and brown sugar together in large bowl., Beat in eggs, 1 at a time. Add vanilla. Mix., Stir in remaining ingredients., Divide in two and shaped inot rolls or try this:, Line an empty fil box for with plastic wrap., Spoon cookie dough into the box, packing it well in the corners., You need 2 boxes for this recipe., Refrigerate overnight or until ready to bake., Slice 1/4 inch  thick., Arrange on parchment lined cookie sheet., Bake in 375°F oven for 10 to 12 minutes until browned., Makes 3 1/2 dozen cookies., You can replace the butter with hard margarine., Instead of Skor Jean Pare made these with chopped almonds.
Crab Cakes Recipe


Ingredients:
onion, green bell pepper, potatoes, salt, ground black pepper, egg

Directions:
Take a medium pan, put p potatoes there and cover with water. Add salt and bring to boil.
In another medium pan, pour two spoons of oil and put over medium heat. Add pepper and onion. Cook till becoming tender.
Transfer the potatoes to a larger bowl, and smash well.
Mix with cooked vegetables and little by little add crab meat. Season to with salt and pepper for taste. Give them hamburgers size and form. Dip in egg.
In a large skillet pour oil and put over medium heat. Add crab cakes and fry in oil till becoming brown, turning occasionally.
Broa (Portuguese Cornbread)
Category: bread
By Brian Genest

This Portuguese cornbread is amazing with soup. Deserves to be more popular than it is.

Ingredients:
1 ½ cups milk, or as needed
4 pats unsalted butter
2 teaspoons white sugar
1 ½ cups cornmeal, or as needed
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup warm water
3 cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, or to taste

Directions:
Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature. In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball. Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven. Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across. Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 4 hrs 20 mins
Yields: 2 boules

Calories: 257
Fat: 4.2 g
Saturated fat: 1.6 g
Carbohydrates: 47.3 g
Sugars: 2.5 g
Dietary fiber: 2 g
Protein: 6.5 g
Cholesterol: 6.3 mg
Sodium: 189 mg
Lentil Soup


Ingredients:
dry lentils, garlic cloves, onions, celery, carrots, bay leaf, dried parsley

Directions:
Check lentils as directed on package, then rinse. Use a fine sieve for this so the small lentils don’t go through.
There is a lot of chopping in this recipe. See Anne Sainz note above for some tips to speed it up.
Combine all ingredients except vinegar in large pot and bring to a boil, stirring frequently to prevent burning on the bottom.
Reduce heat and simmer 30-40 minutes until lentils are soft.
Remove bay leaf and add vinegar.