xiaoxl/recipe_data huggingface dataset:
Cuban Beef Stew
Category: soups-stews-and-chili
By Bob Cody

The traditional dish uses a good amount of olive oil and meat with a lot of marbling.  This version is lower in fat, but is true to the spirit of the recipe.  Although it does take a fair amount of time, it is not difficult to make.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
4 cloves garlic, minced
1  red bell pepper, chopped
1 ½ pounds sirloin tips, cubed
2  bay leaves
½ teaspoon ground cumin
1 teaspoon dried oregano
½ cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
¼ cup pimento-stuffed green olives
¼ cup raisins
2 tablespoons capers
4  potatoes, peeled and quartered
salt and pepper to taste

Directions:
In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes. Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers.  Pour in enough water to just cover meat.  Bring to boil, reduce heat to low, and cover.  Simmer until fork tender, about 1 1/2 hours. Add more water if  the stew becomes too thick. Stir potatoes into the stew. Season with salt and pepper to taste.  Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 6 to 8 servings

Calories: 353.2
Fat: 17.2 g
Saturated fat: 5.7 g
Carbohydrates: 29.4 g
Sugars: 5.9 g
Dietary fiber: 3.7 g
Protein: 19.5 g
Cholesterol: 57 mg
Sodium: 498.5 mg
Persimmon Bread I
Category: breakfast-and-brunch
By v monte

Nice, moist bread.

Ingredients:
2  eggs
1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
½ cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
½ cup chopped walnuts
1 teaspoon baking soda
½ cup raisins

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Oil a 9 x 4 inch pan. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins. In a large bowl, blend eggs, sugar, and oil.  Mix baking soda into pulp, and add to sugar mixture.  Fold in flour mixture.  Pour batter into prepared pan. Bake for 75 minutes, or until tester inserted in the center comes out clean.

Yields: 1 loaf

Calories: 547
Fat: 26.9 g
Saturated fat: 3.5 g
Carbohydrates: 73.3 g
Sugars: 32.6 g
Dietary fiber: 2.7 g
Protein: 7.5 g
Cholesterol: 62 mg
Sodium: 429.5 mg
My Mom's Homemade Yogurt


Ingredients:
milk, unflavored gelatin, plain yogurt

Directions:
Pour 1/2 cup of milk in a small measuring cup.  Sprinkle the gelatin. Stir just a little bit. Set aside.
Pour the remaining milk in a large saucepan.  Heat at medium heat, always stirring, until milk is 180F (you can use a candy thermometer].
When the milk is 180F, remove from the heat.  Take some of the hot milk and add it to the mixture of milk and gelatin. Stir well.  Put this mixture in the saucepan with the milk.  Stir.
Allow the milk to cool to lukewarm-110°F To speed up the process you can place the pan in cold water.  When the milk is 100F, you can remove it from the water.
In a small bowl, mix the plain yogurt with the yogurt starter.  Stir well.  Put in the saucepan.  Stir well. Pour in the yogurt maker by straining it.  Follow the directive of your yogurt maker.
When it's ready (I let it in the yogurt maker near 10 hours], put it in the fridge for at least 4 hours.
I like to add splenda and instant coffee that I sift so it's easier to dissolve in the yogurt.
Or I add splenda and 1 tablespoon of jam.
Or just maple syrup on top mmmmm.
Pepperoni Pasta


Ingredients:
fettuccine pasta, butter, margarine, half-and-half, nutmeg, pepper, parmesan cheese

Directions:
Cook pasta as directed; keep warm.
Melt butter in skillet, stir in cream and spices.  Cook about 5 minutes over med-high heat until slightly thickened.
Stir in Parmesan cheese and pepperoni.
Add pasta, mix well to coat.
Sicilian Pasta


Ingredients:
olive oil, onion, garlic cloves, plum tomatoes, eggplant, basil leaves, mozzarella cheese, penne

Directions:
Saute onion and garlic in olive oil until transparent.
Add tomatoes, eggplant and basil.  Cook approximately 30 minutes.
Meanwhile cook pasta according to package directions; drain well.
Add tomato/eggplant mixture to pasta; add mozzarella cheese and stir well.
Serve immediately.
Yo Ho Ho Rum Raisin Sorbet


Ingredients:
water, sugar, evaporated milk, unsweetened applesauce, golden raisin, light rum, ginger, honey

Directions:
"Boil water and sugar until water is dissolved.  Simmer for five more minutes without stirring.  Pour in a 9 by 9 inch pan.  Freeze for two hours. Stir from edges to middle. Return to freezer. Stir every hour from outside in, until it is slushy. Process in food processor.  Return to pan and freeze for about six hours.  Garnish and serve."
Sour Cream Chocolate Frosting
Category: desserts
By Mary Beth Guba

Sour cream brings the tangy to this quick and easy chocolate frosting recipe.

Ingredients:
1 cup semisweet chocolate chips
4 tablespoons butter
½ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¾ cups confectioners' sugar

Directions:
Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

Yields: 2 cups

Calories: 172.1
Fat: 7.6 g
Saturated fat: 4.6 g
Carbohydrates: 27.5 g
Sugars: 26 g
Dietary fiber: 0.6 g
Protein: 0.7 g
Cholesterol: 10.8 mg
Sodium: 62 mg
Lazy Stuffed Cabbage Casserole


Ingredients:
beef, cooked rice, onion, butter, egg, cabbage, chopped tomatoes, tomato sauce

Directions:
Mix chopped beef, rice, onion, butter, and egg.
Salt and pepper to taste.
Grease 3 quart casserole.
Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
Top with chopped tomatoes or tomato sauce.
Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
Tastes just like stuffed cabbage without all the work.
Crostini D'Emily
Category: appetizers-and-snacks
By emily

Tiny toasts to serve with a festive dip or baked garlic!

Ingredients:
1  day old baguette
¼ cup butter, softened
1 tablespoon olive oil
3 cloves garlic, chopped

Directions:
Preheat oven to 375  degrees F (190 degrees C). Slice the baguette crosswise into 1/4 inch thick slices In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until lightly toasted, and hard.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 308.6
Fat: 11.3 g
Saturated fat: 5.5 g
Carbohydrates: 43.2 g
Sugars: 2 g
Dietary fiber: 1.8 g
Protein: 9.1 g
Cholesterol: 20.3 mg
Sodium: 546.6 mg
Chicken Meatball Penne


Ingredients:
penne pasta, olive oil, onion, garlic cloves, carrot, evaporated milk, salt, fresh ground black pepper, feta, fresh sage leaf, ground chicken, ground chicken, garlic cloves, fresh chives, fresh basil, parmesan cheese, egg, salt, fresh ground black pepper, unsalted butter

Directions:
Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.
Place the meatballs on a tray, cover loosely and chill for 30 minutes.
Heat the butter in a non-stick pan, over a medium heat, and sauté the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.
Heat the oil in the pan, add the onion, garlic and carrot, and sauté until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.
Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
To freeze: Make the recipe to the end of step 5.  Divide the mixture among four ovenproof, freezer-proof (2-cup capacity] dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.
To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200°C] for about 45 minutes, or until hot, and garnish with sage.
Green Tea Latte


Ingredients:
water, low-fat soymilk, sugar

Directions:
Mix all ingredients together with hand-held frother., Serve over ice.
Szechuan Chilli Prawn Pizza


Ingredients:
ground black pepper, zucchini, tomato paste, red capsicum, button mushrooms, spring onions, bocconcini, mozzarella cheese

Directions:
Add chilli flakes and pepper to the prawns and mix well. Refrigerate while preparing the rest of the pizza.
Grill the zucchini slices under a grill pre-heated on high, until golden. Set aside.
Mix the tomato paste with 1/2 tblsp of the sweet chilli sauce and cover the pizza base evenly with it.
Spread the zucchini slices, mushrooms and capsicum evenly over the pizza.
Add the prawns and bocconcini pieces, then sprinkle with sliced spring onions.
Sprinkle sparingly with mozzarella cheese, if using.
Cook the pizza in the pizza maker or oven until prawns are cooked - approximately 8 to 10 minutes.
Drizzle with the remaining sweet chilli sauce to taste then serve.
Summer Grilled Shrimp Salad
Category: uncategorized
By Kim's Cooking Now

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Ingredients:
1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1  avocado, diced

Directions:
Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill. Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside. Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside. Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 2 servings

Calories: 746.3
Fat: 51.7 g
Saturated fat: 7.5 g
Carbohydrates: 48.5 g
Sugars: 23.7 g
Dietary fiber: 11.2 g
Protein: 33.2 g
Cholesterol: 255.4 mg
Sodium: 931.8 mg
Grilled Greek Pork Chops


Ingredients:
garlic cloves, dried oregano, ground black pepper, olive oil

Directions:
Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well.
Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture.
Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature].
Barbecue or grill in the usual manner, using the marinade to brush on while cooking.
Mum's Leek and Potato Soup


Ingredients:
butter, leeks, onion, potatoes, salt, pepper, boiling water, milk

Directions:
Wash leeks and chop up.
Melt butter in saucepan and add chopped onions and leeks.
Fry for 10 minutes, stirring occasionally.
Add the potatoes, water, stock and salt.
Bring to the boil and then simmer for 20 minutes.
When vegetables are tender, put through blender; return to saucepan and re-heat.
Add milk, cream and pepper.
Do not re-boil.
Serve in soup bowls with bread and butter or French stick and butter on the side.
Fresh Spinach Tomato and Bacon Omelet


Ingredients:
jumbo eggs, fine sea salt, white pepper, heavy cream, unsalted butter, plum tomato, garlic, parsley, chives

Directions:
In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula.
Add bacon bits, tomatoes, spinach, garlic, parsley, chives and cook for 1-2 minutes. Flip omelet over and cook about 1-minute.
Carefully remove omelet from pan by folding omelet in half. Place  on a warm serving plate.
Garnish plates with bacon and fresh seasonal fruit.
Iced Mocha Coffee


Ingredients:
instant coffee granules, sweetened condensed milk, milk

Directions:
Dissolve coffee granules and Nesquik powder in the hot brewed espresso.
Add the sweetened condensed milk and mix well.
Store this syrup in the fridge in a container that can easily be shaken.
When you are ready to serve, put ice and milk in a glass. Shake the syrup to mix it well, then add 3-4 tablespoons of the syrup (to taste] to the milk. Stir and enjoy!
I have also used this to make a blended drink by using more ice and less milk.
Peach-Cantaloupe-Almond Conserve


Ingredients:
cantaloupe, sugar, lemon juice, nutmeg, salt

Directions:
1. Mix the cantaloupe and peaches in a heavy pot and bring to a boil---a nice, steady boil, not too high, and stir frequently.
2. Add the sugar and lemon juice and cook until the conserve is thick.
3.Add the nutmeg, salt, orange peel and almonds and continue to cook for three minutes longer.
4. Pour into hot jars and seal.
5. Process in a water-bath canner for ten minutes.
Turkish Delight


Ingredients:
granulated sugar, cornstarch, cream of tartar, water, lemon juice, rose water, confectioners' sugar, shortening

Directions:
Grease all of the insides of a 9 inch baking pan,then line with wax paper and grease the wax paper.
In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
Stir constantly until sugar dissolves.
Allow mixture to boil.
Reduce heat to low and allow to simmer, when the mixture reaches 240°F on a candy thermometer, take off the heat and set aside.
Mix in cream of tartar, 1 cup corn starch and remaining water into  saucepan over medium heat.
Stir making sure all lumps are gone allow the mixture to begin boiling.
Stop stirring when the mixture has a glue like consistency.
Mix in the lemon juice, water and sugar mixture.
Stir constantly for around 5 minutes.
Reduce heat to low. Allow to simmer for 1 hour, stirring frequently.
Do Not let it burn or stick to the pan.
When the mixture has become a golden color, mix in rosewater.
Pour mixture into pan lined with wax paper.
Make sure that it is spread out evenly in the pan and allow to cool overnight.
When it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
Turn over baking pan onto clean counter or table and with a oiled knife cut into one inch pieces.
Coat with confectioners sugar mixture.
You can serve it immediately or store it in an airtight container in layers separated with wax or parchment paper.
Grilled Pork Ribs Florentine Style (Rostinciana)


Ingredients:
garlic cloves, sea salt, pepper, rosemary, extra virgin olive oil, red wine vinegar, extra virgin olive oil, cucumber, cherry tomatoes

Directions:
Chop the garlic and rosemary together (you can use dried if you must] and stir together with some salt (I use coarse salt for this step]and the 1 Tbsp olive oil.
Rub the mixture over the ribs.
Grill over medium-hot coals for 8-10 minutes per side, or until fully cooked (they will get nice and crisp].
Meanwhile dissolve 1/2 tsp of salt (use fine ground for this] in the vinegar in a large salad bowl.
Drizzle in the olive oil while whisking.
Add the greens, cucumber and tomatoes.
Toss well.
Place the salad on a serving plate and arrange the ribs on top.
The salad should wilt gently.
Serve at once.
Argana's Moroccan Chicken


Ingredients:
broiler-fryer chickens, onions, minced garlic cloves, fresh ginger, saffron, olive oil, fresh parsley, fresh cilantro, cumin, cinnamon, turmeric, paprika, lemon juice, water, salt, black pepper, preserved lemon

Directions:
In a large tagine (terra cotta cooking pot] or non-metallic cooking pot, mix the onions, garlic, ginger, saffron, olive oil, parsley, cilantro, cumin, cinnamon, turmeric, paprika and lemon juice.
Add the chicken and toss until all pieces are coated. Cover and let marinate in the refrigerator at least 2 hours or overnight.
When ready to cook, pour the water into the tagine or pot. Add the salt and pepper.
Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.
While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.
Add the olive mixture to the chicken 5 minutes before serving. Serve hot.
(Please note that the 2 hour chilling time is included in the prep calculation.].
Open Chicken and Egg Sandwich


Ingredients:
chicken tenderloins, bacon, eggs, cos lettuce, parmesan cheese

Directions:
Cook wedges in accordance with package directions.
Heat half the oil in a large frying pan over moderate heat and add chicken and bacon and cook and turn for 4 to 6 minutes or until chicken is cooked and then transfer to a heatproof plate.
Cut each piece of chicken in half.
Add remaining oil to the pan and pan fry eggs for 2-3 minutes or until cooked to your liking and remove from heat.
Cut bread in half horizontally and cut each piece in half so you have a total of 4 equal portions and toast pieces.
place toasted bread on serving plates and top with lettuce, drizzle with dressing and top with bacon, chicken and egg and then top with parmesan and serve sandwich with wedges.
Crispy Fried Sweet Potatoes


Ingredients:
sweet potatoes, bacon, onion, salt, sugar

Directions:
Boil sweet potatoes and cool., Dice sweet potatoes and set aside., In skillet, cook bacon and onion until tender., Add sweet potatoes and sprinkle with salt and sugar., Cook uncovered over medium heat until potatoes are crispy on the bottom., Turn and crisp the other side.
Easy Salmon Ball


Ingredients:
cream cheese, fresh lemon juice, onion, salt, liquid smoke, green peppers, cucumber, salmon, fresh parsley

Directions:
Cream all of the ingredients together except for the salmon and parsley., Fold into the salmon until well mixed., Chill overnight., Form into a firm ball and roll in the parsley mixture., Chill until ready to serve., Can be made up to 24 hours in advance.
Salmorejo (Spanish Gazpacho's Rich Cousin)


Ingredients:
tomatoes, garlic clove, olive oil, salt, red wine vinegar, heavy whipping cream, serrano ham, hard-boiled egg

Directions:
Bring 2 quarts of water to a boil in a medium saucepan to blanch the tomatoes for peeling them. Make a cross with a knife on the bottom of each tomato and put them in the boiling water for 30-45 seconds, in batches of three or four at a time.  This makes removing the skin much easier.
Peel the tomatoes and quarter them removing as many seeds as you can.  Add them to a blender with the garlic, salt and pepper and blend until smooth on a high setting.  Remove the center part of the top to the blender and very slowly while the puree is blending on a medium speed add the olive oil.  The higher the quality of the oil the better the taste.  The mixture will become less red and more orange as you add the oil. Add the wine vinegar and taste to see if you need more salt and pepper.  Finally add the cream and blend well.
Put the blender in the fridge and chill the soup for an hour.  Serve it with a garnish of boiled egg and serano ham.  Great for a cold soup lunch on a hot day!
Surprise Simply Potatoes Seafood Bake #5FIX


Ingredients:
shrimp, mayonnaise, salt

Directions:
1. Preheat oven to 400°.
2. Cut shrimp into small chunks.
3. Mix mayonnaise, Tobiko, shrimp and salt in a bowl. Pour the mixture on the top of the diced potatoes in a baking dish.
4. Bake for 20 minutes. Then change oven setting to Broil, and cook for another 8 minutes. Let it stands for 5 minutes before you serve.
Great to serve over rice, or with sandwich bread.
Holiday Brussels Sprouts With Cranberries


Ingredients:
Brussels sprout, apple cider vinegar, Dijon mustard, fresh cranberries

Directions:
-Mix together in medium dish; syrup, oil, apple cider vinegar, salt pepper and Dijon.
-Spray bottom of pie dish with cooking spray.
-toss Brussels sprouts in syrup mixture to coat and put into pie plate.
-sprinkle cranberries over top.
-bake at 375 for 30 minutes, stir around after 15 minutes.
Red and Green Christmas Jalapeno Jelly
Category: side-dish
By MARBALET

This is a beautiful jelly of red bell peppers and green jalapenos.  It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.

Ingredients:
1 cup chopped red bell pepper
½ cup chopped jalapeno pepper
5 cups white sugar
1 ½ cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin

Directions:
Remove stems, veins and most of the seeds of the bell and jalapeno peppers.  Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar.  Bring to a rolling boil; boil for 3 minutes.  Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more.  Now stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids.  Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 jelly jars

Calories: 111.6
Carbohydrates: 28.4 g
Sugars: 28.1 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 1.1 mg
Grandma's Crock Pot Spaghetti Sauce


Ingredients:
lean ground beef, olive oil, basil, oregano, bell pepper, onion, garlic cloves, scallion, Italian tomatoes, tomato paste, water, sugar, salt, bay leaves

Directions:
In heated heavy skillet break up ground beef and sausage cook chopping up large pieces til meat is no longer pink, drain off fat.
Saute seasonings and vegetables in olive oil for 3 to 4 minutes.
Scrape into crock pot, add meat and remaining ingredients to crock pot, stir well.
Turn crock pot on low simmer 8-12 hours.
Stirring occasionally.
Serve over cooked spaghetti.
Veggie Toss


Ingredients:
tomatoes, radish, red onion, celery, cucumber, red bell pepper

Directions:
Toss all veggies and dressing in a bowl. Let marinate at least two hours and up to three days or when veggies lose their crispness.
Add additional dressing to your taste.