xiaoxl/recipe_data huggingface dataset:
Baked Stuffed Pork Chops and Pan Gravy


Ingredients:
butter, margarine, onion, celery, parsley, dark raisin, salt, dried marjoram, pepper, flour, salt, butter, margarine, white wine, apple cider

Directions:
Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.
Mediterranean Pita Pizzas


Ingredients:
pesto sauce, fresh oregano, sun-dried tomatoes, mushrooms, red onion, kalamata olives, fresh mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Slice olives or leave whole.
Slice mushrooms and onions and saute til tender crisp, about 3 minutes.
Spread pesto on pitas, leaving 1/4" border around edge.
Spread pizza sauce.
Sprinkle oregano.
Put down a layer of spinach and top with peppers, tomatoes, mushrooms, onions, and olives.
Carefully lay cheese slices on top and sprinkle with Parmesan.
Arrange pizzas on pizza stone or lightly greased baking sheet and back until cheese is lightly browned, 15-20 minutes.
Ham and Noodle Casserole


Ingredients:
ham, onion, frozen corn, frozen lima beans, tomato bisque soup

Directions:
Fry the ham first in a large frying pan; remove the ham, and now fry the bacon crispy.
Remove the bacon and drain on a paper towel.
Fry the onion in the bacon grease.
Cook egg noodles according to the package, drain.
Put the egg noodles in a Dutch oven with the ham, corn, lima beans, onions and tomato bisque soup. Mix thoroughly.  Put the bacon on top of this mixture.
Bake in a covered Dutch oven for 1 hour at 350 degrees.
Grilled Marinated Lamb Chops


Ingredients:
lamb chops, lemons, garlic cloves, Italian parsley, mint, olive oil

Directions:
Clean the lamb chops and put into a large glass pan.
Squeeze lemons over the meat and let sit 5 minutes.
Wash chops under running water.
Mix together the marinade:  crushed garlic, chopped parsley, chopped mint, olive oil, salt & pepper to taste.
Cover lamb chops with marinade and refrigerate up to 24 hours, turning occasionally.
Grill or broil 4-6 minutes per side.
Grilled Roasted Vegetable Salad


Ingredients:
green beans, garlic, tiny new potatoes, green onions, salt, pepper, chicken broth, olive oil, fresh rosemary

Directions:
Preheat oven to 400 degrees.
Cook green beans in boiling water for 3 minutes, and drain.
Place green beans in ice water to cool, drain and set aside.
Peel away the dry outer layers of skin from the head of garlic, leaving skins, and cloves intact.
Cut off the pointed top 1/4 inch, leaving bulb intact, but exposing tops of individual cloves.
Place garlic head, cut side up, in a shallow roasting pan.
Add green beans, potatoes, sweet peppers, and green onions.
Sprinkle with salt, and black pepper.
Drizzle chicken broth over all.
Roast uncovered, for 1 hour, and cool slightly.
For the dressing, squeeze out the garlic paste, from individual cloves into a bowl, add vinegar, olive oil, and rosemary, and stir to combine.
Transfer roasted vegetables to a bowl, add dressing and toss to coat.
Serve warm, or cover and chill for 4-6 hours.
Sour Cream Chocolate Cupcakes


Ingredients:
all-purpose flour, granulated sugar, sour cream, shortening, water, baking soda, salt, vanilla, baking powder, eggs, powdered sugar, butter, margarine, milk, vanilla

Directions:
Heat oven to 350°F Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
Cheesy Potato Soup


Ingredients:
potatoes, water, chicken bouillon granule, butter, Velveeta cheese, sour cream, onion, celery, salt, pepper, bacon, chives

Directions:
Combine potatoes, water and bouillon granules in a soup pot.
~NOTE~You might need to add just a little bit more water to barely cover potatoes.
Cook, covered, until potatoes are tender.
Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
Heat until cheese melts, stirring frequently.
Ladle into soup bowls.
Sprinkle with bacon and chives on top.
Eggnog  French Toast


Ingredients:
ground nutmeg, butter, margarine, pure maple syrup, butter, margarine, light rum

Directions:
Combine eggnog and nutmeg in a shallow dish.
Place bread slices in dish, turning to coat.
Melt butter in a large skillet.
Remove bread slices from eggnog mixture, allowing excess to drain.
Cook in skillet 3 minutes on each side or until golden.
Serve immediately with Rum sauce.
Rum Sauce: Combine ingredients in a saucepan; cook over low heat until heated, stirring often.
Individual Baked Eggs
Category: breakfast-and-brunch
By Spokes

A very easy idea with a minimum of fuss or muss for any number of people.  Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time.

Ingredients:
1 slice bacon
1 teaspoon melted butter
1  egg
¼ slice Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg. Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 serving

Calories: 173.8
Fat: 14.3 g
Saturated fat: 6.6 g
Carbohydrates: 0.6 g
Sugars: 0.4 g
Protein: 10.7 g
Cholesterol: 211.9 mg
Sodium: 304.5 mg
Olives, Tuna and Fresh Herbs Pasta Salad


Ingredients:
pasta, extra virgin olive oil, canned tuna, fresh mozzarella cheese, fresh marjoram, fresh basil, cherry tomatoes

Directions:
Cook pasta al dente. Drain., Drizzle pasta with 1 tablespoon of olive oil. Stir and let cool., Mix all ingredients in a large bowl., Cover and refrigerate one hour before serving.
Devin's Chocolate Covered Strawberries


Ingredients:
"strawberry"

Directions:
Wash strawberries and cut in half., Spread a little or a lot of icing with knife on a strawberry and enjoy.
Meatless Harira (A Moroccan soup)


Ingredients:
onion, parsley, celery & leaves, chickpeas, black pepper, garam masala, ginger, turmeric, butter, cinnamon, dried brown lentils, coriander leaves, crushed tomatoes, semolina, flour, water, bouillon cube, salt, lemon wedge

Directions:
In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
Wash the lentils.
Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain].
Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups].
Add the soup cube.
Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend].
A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook].
Add the flour and water mixture; mix well to prevent lumps from forming.
Serve with lemon wedges on the side, to be squeezed over the soup.
Crustless Banana Cream Pie


Ingredients:
1% low-fat milk, light sour cream, sugar-free instant banana pudding mix, bananas, fat-free cool whip

Directions:
Beat milk, sour cream & pudding mix until smooth (don't forget to add banana extract if you are using vanilla pudding].
Place 1/3 layer of the banana slices in square baking dish or pie plate.
Top with half of the pudding mixture.
Repeat layers.
Arrange the remaining bananas on top.
Cover with whipped topping.
Chill for 2 hours or so.
Chuck Shoulder Chili


Ingredients:
onions, garlic, chili powder, ground cumin, sweet paprika, dried oregano, bay leaf, red pepper flakes, beef broth, cider vinegar, bell peppers, tomato sauce

Directions:
Brown meat in oil in dutch oven,.
remove meat from pan and   saute garlic and onion until soft.
Add meat back to pan and add chili powder, cumin, cocoa powder, paprika, oregano, pepper flakes, and bay leaf.
Saute gently for 30 minutes or so stirring frequently, add a little water if necessary to prevent scorching.
add beef broth, tomato sauce and cider vinegar.
Simmer one hour stirring frequently.
Add bell peppers and continue to simmer until peppers are tender, adding water as necessary.
Potatoes Riojanas With or Without Cheese


Ingredients:
olive oil, onion, garlic cloves, yukon gold potatoes, rosemary, dry red wine, kosher salt, fresh ground pepper, water, cheese, unsalted butter

Directions:
Heat the oil in a large, deep saucepan over medium-high heat.  Add the onion and garlic and saute for 2 to 3 minutes.
Add potatoes, wine and rosemary.  Season with salt and pepper to taste.
Bring to a boil.  Reduce heat, stirring occasionally, for 40 minutes, or until potatoes are tender and wine is almost gone.  Add some water if the wine is evaporating too rapidly.
Stir in cheese, if using.  If not using cheese, stir in butter.
Karyn's Cream of Crab Soup
Category: soups-stews-and-chili
By KARYN821

This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!

Ingredients:
3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise sauce mix
4 cups half-and-half, divided
¼ cup butter
3 tablespoons Old Bay Seasoning TM
½ teaspoon dry mustard
¼ teaspoon celery seed
1 cup whipping cream
1 tablespoon cooking sherry
1 pound fresh crabmeat

Directions:
In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half. Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half,  , dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.

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

Calories: 543.1
Fat: 45.2 g
Saturated fat: 27.6 g
Carbohydrates: 15.3 g
Sugars: 0.4 g
Dietary fiber: 0.9 g
Protein: 20.4 g
Cholesterol: 187.5 mg
Sodium: 1447 mg
Chicken Alfredo Lasagna


Ingredients:
boneless skinless chicken breasts, alfredo sauce, ricotta cheese, mozzarella cheese, parmesan cheese, parsley flakes, egg, olive oil, oregano, pepper, yellow onion

Directions:
Season the breasts with pepper, oregano, and whatever meat season you like.
Place the breasts in a microwave steamer and steam until almost done.
Remove the chicken from the microwave, drain the water and put the breasts in the fridge or freezer to cool. DO NOT FREEZE!
Pour the alfredo sauce into a large sauce pan. Fill the jar 1/2 way with milk, return the lid, shake well, and pour into the sauce. Add some pepper to the sauce and stir. Simmer.
In a frying pan, heat up some olive oil. When hot, add 1 1/2 tablespoons minced garlic and 1/2 a yellow onion diced. Sautee.
Add sliced mushrooms and give a few good splashes of balsamic. Cover and sautee over medium heat. When the mushrooms have soaked up the vinegar and started to shrink, remove the lid and cook until the vinegar has reduced. Add mushrooms to the alfredo sauce and stir well.
By now, the chicken should be cooled. Remove from cooling and cut into cubes -- the smaller the better.
Heat up about a teaspoons olive oil in the same frying pan used for the mushrooms and add another tsp of garlic. Add the chicken and a couple splashes of balsamic. season with a little more pepper and oregano. Cover and cook over medium heat, stirring occasionally. Once all the flavors have combined, remove lid and cook until the vinegar has reduced. Add chicken to the alfredo sauce. Cover and simmer, stirring occasionally.
Once the sauce has had time to cook and infuse all the ingredients, remove from heat and allow to cool for about 10 to 20 minutes.
In a mixing bowl combine 1 egg, ricotta, parsley, oregano, and 1/4 cup of parmesean cheese.
With a rubber spatula, spread the ricotta mixture over 9 oven ready lasagna pieces. Set aside.
Preheat oven to 350.
In a glass 8 1/2 X 11 baking dish, scoop a heaping ladle of sauce and spread on the bottom of the dish. Lay 3 lasagna pieces across the bottom. Cover with mozzerella and then ladle more sauce over the cheese. Repeat this until the last layer. Use any remaining sauce on the top layer and cover entire top with mozzerella. Cover with aluminum foil.
Place in the oven for 25 minutes. Remove foil and continue to cook until the top layer of cheese is melted and the pasta is tender. Remove from the oven and allow to stand for about 10 minutes. Serve with salad and your favorite bruchetta or garlic bread.
Mango-Papaya Salad


Ingredients:
mangoes, papayas, coconut, mayonnaise, fresh lemon juice

Directions:
Mix fruits well; sprinkle with the coconut and slivered almonds; chill.
In a small bowl, blend the mayonnaise and lemon juice.
Top the salad with the dressing just before serving.
Challah


Ingredients:
active dry yeast, water, honey, butter, eggs, salt, unbleached white flour, sesame seeds, poppy seed

Directions:
In a large bowl, dissolve the yeast in the water and let stand for 5 minutes.
While yeast dissolves, set aside 3 tablespoons of the beaten egg to use for the crust for later.
Grease a cookie sheet with butter and sprinkle with sesame seeds.  Set aside.
Into the yeast/water bowl, beat in with a wire whisk the honey, butter, remaining eggs, salt and 2 cups of flour, gradually removing whisk and using hands to mix.
Turn dough out onto floured surface and knead for 15-20 minutes until smooth, uniform and unsticky.  Place kneaded dough into a buttered bowl, cover with a damp towel and let rise in a warm place until doubled in bulk.
Punch down risen dough and return it to floured surface.  Knead 5 minutes and then divide into thirds.
Knead each third 5-10 minutes, gradually transforming it into a 1 1/2 inch diameter snake.  Line the three snakes up and let them rest for 10 minutes.
Braid all three snakes, pressing in the ends and sealing them with water.  Place braided dough onto prepared cookie sheet and let it rise again until doubled.
Brush top of dough braid with the reserved  beaten egg and then sprinkle top with more sesame seeds or mixture of sesame, poppy and salt, if desired.  Bake at 375°F for about 30-40 minutes.
Bleu Krab Quiche


Ingredients:
onion, butter, blue cheese, mozzarella cheese, provolone cheese, eggs, milk, parmesan cheese

Directions:
Saute the onions in the butter until caramelized.
Distribute the caramelized onions over the bottom of the crust.
Sprinkle the krab over the onions and then top with the bleu cheese, mozzarella and provolone.
Whisk together the eggs, milk, salt and pepper and then pour the mixture into the crust.
Sprinkle the top with Parmesan cheese.
Bake at 350°F for 40 to 50 minutes.
Allow to set at least 5 minutes before serving.
Scott's Sweet 'n Sour Sauce


Ingredients:
fresh pineapple chunk, water, cornstarch, vinegar, Worcestershire sauce, brown sugar

Directions:
Place the fresh pineapple chunks, water, and cornstarch in a food processor.
Blend the pineapple mixture using medium to short pulses until the mixture is quite liquid.
Place the pineapple mixture in a small saucepan.
Add remaining ingredients to the sauce pan.
Cook over medium heat until thick.  Be sure to stir constantly because the high sugar content will make it more likely to stick.
Use for egg rolls, chicken, Bar-B-Q, or any of your other favorite meats.
Quick and Easy Vegetarian Chili


Ingredients:
onion, garlic cloves, green bell pepper, diced tomatoes, black beans, whole kernel corn, chili powder, cumin, fresh cilantro

Directions:
Drain and rinse beans and corn.
Heat oil in a large soup pot.
Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin].
Bring to a boil, reduce heat, and simmer for about 30 minutes.
More vegetable juice can be added if chili gets too thick.
South Aussie Lamb Yiros (Or Gyros, Souvlaki, Kebabs, Doner Kabab


Ingredients:
lamb, olive oil, tomatoes, onion, lettuce

Directions:
Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend.  Massage to make sure the oil and nostimini has coated all of the meat.  Allow to marinate for minimum of 30 minutes.
While lamb marinates thinly slice tomato and onion.  Shred lettuce.  Set aside in fridge.
Cut 2 foil sheets 10cm (4"] larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil.
Heat 2 frypans to med-hot.
Lightly spray one side of a pita with cooking spray and place this side down on one fry pan.  Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.].
When meat is ready remove from heat. Place one foil/paper stack on a plate.
Working quickly, remove pita from heat and place on the paper with toasted side up.
Now place the meat then half the salad items and tzatziki down the middle of the pita.  Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil.  Twist the bottom of the foil to catch the juices.
Repeat with remaining ingredients.
Serve with plenty of napkins!
Valentine's Day Puppy Chow!


Ingredients:
white chocolate, powdered sugar

Directions:
Put 1/2 cup powdered sugar and 1/2 cup cake mix 1 gallon size zip-lock bag, do to another bag.
Put 2 1/2 cups rice chex cereal into a medium sized bowl.
Melt white chocolate and stir into cereal (be careful not to break cereal].
Pour white chocolate cereal into 1 of the powder sugar bags, and shake until all are coated.
Do the same process to the red melts and rest of cereal.
Mix both cereals, and M&Ms in a large bowl.
EAT!
Puerto Rican Tostones (Fried Plantains)
Category: everyday-cooking
By Lymari

Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.

Ingredients:
5 tablespoons oil for frying
1  green plantain
3 cups cold water
salt to taste

Directions:
Peel the plantain and cut it into 1-inch chunks. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 135.7
Fat: 3.3 g
Saturated fat: 0.5 g
Carbohydrates: 28.5 g
Sugars: 13.4 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Sodium: 14.2 mg
Cranberry-Cherry Steamed Pudding


Ingredients:
cranberries, sugar, ground cinnamon, unsalted butter, brown sugar, eggs, pure vanilla extract, all-purpose flour, baking powder, salt, milk, dried cranberries, dried cherries, pecans

Directions:
Butter a 7 1/2 cup steamed pudding mold and set aside. In a medium saucepan combine the cranberries, sugar, orange juice and cinnamon. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 minutes, or until cranberries break down and mixture thickens. Remove from heat and cool completely.
Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Reserve remaining cooked cranberry mixture for batter. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, and keep at a simmer until pudding is ready to cook.
In a large bowl beat together the butter and brown sugar with an electric mixer until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat well. Add the remaining cooked cranberry mixture and beat well. Stir together the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the batter, beating well after each addition. By hand stir in the dried cranberries, dried cherries and pecans.
Place a folded towel in the bottom of the water bath pot. Pour batter into prepared pudding mold to within a 1/2 inch of the top. Put cover on mold or if there is no cover, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band. Carefully place mold in water bath on towel. Water should come about half way up the sides of the mold. Cover the water bath and keep water at a simmer for 2 hours 20 minutes or until a cake tester inserted into pudding comes out clean. Watch water levels and add more hot water to water bath as needed to keep water level half way up the sides of the mold.
Remove mold from water and cool on a wire rack. Run a knife around edge of pudding in mold to loosen. Invert onto a platter and serve warm. Alternately, pudding may be unmolded, covered with plastic and chilled overnight. Serve cold or reheat cut slices lightly in microwave before serving.
Orange-Flavored Rice


Ingredients:
olive oil, long-grain white rice, orange, orange, green onion

Directions:
Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice.
Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes.
Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.