xiaoxl/recipe_data huggingface dataset:
Vegetarian Sloppy Joes
Category: main-dish
By Aberdeen Smith

This is a combination of many recipes and experimentation. It has gotten the thumbs-up from all who have tried it so far. It can also be made with TVP, ground turkey, or even ground beef instead of tempeh.

Ingredients:
¼ cup vegetable oil
½ cup minced onion
2 (8 ounce) packages tempeh
½ cup minced green bell pepper
2 cloves garlic, minced
¼ cup tomato sauce
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon honey
1 tablespoon blackstrap molasses
¼ teaspoon cayenne pepper
¼ teaspoon celery seed
¼ teaspoon ground cumin
¼ teaspoon salt
½ teaspoon ground coriander
½ teaspoon dried thyme
½ teaspoon oregano
½ teaspoon paprika
1 pinch ground black pepper
hamburger buns

Directions:
Heat oil in a deep, 10-inch skillet over medium-low heat. Cook the onion in the oil until translucent. Crumble the tempeh into the skillet; cook and stir until golden brown. Add the green pepper and garlic; cook another 2 to 3 minutes. Stir in the tomato sauce, Worcestershire sauce, honey, molasses, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper; stir. Simmer another 10 to 15 minutes. Spoon hot onto hamburger buns to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 sandwiches

Calories: 383.9
Fat: 19.6 g
Saturated fat: 4.5 g
Carbohydrates: 37.3 g
Sugars: 8.8 g
Dietary fiber: 1.9 g
Protein: 18.3 g
Sodium: 424.9 mg
Polenta Sos Style


Ingredients:
cornmeal, water, salt

Directions:
To cook the polenta boil 6 cups salted water. Add cornmeal slowly while stirring with a wisk. Turn to low and cook until thick and creamy.
Pour polenta onto a greased cookie sheet and cool for several hours.
When cool, cut into squares.
Individual squares can be grilled or pan fried.
Mix gravy according to package.
Plate the polenta then top with turkey and gravy and its ready to serve.
Caramelized Peach Tatin


Ingredients:
sugar, water, light corn syrup, frozen puff pastry, vanilla ice cream

Directions:
Preheat oven to 400 * F.
Combine sugar, water, and corn syrup in a small saucepan and bring to a simmer over moderate heat.
Simmer without stirring until an amber caramel forms, about 6 minutes.
Pour caramel into an 8 inch ovenproof skillet ( cast iron is great !], tilting to coat the bottom.
Set peach halves in caramel, cut sides up.
On a lightly floured surface, cut the puff pastry into an 9 inch round, to cover an 8 inch skillet.
Set the round over the peaches in the skillet, and bake until the pastry is richly browned and puffed, about 28 minutes.
Remove the skillet from the oven and let stand for 5 minutes.
Carefully invert the peach tart onto a cake plate/platter, and let cool slightly.
Cut the tart into wedges and serve with vanilla ice cream.
South Asian-Style Ground Beef (Keema)
Category: world-cuisine
By farabi

Simple desi (South Asian) recipe.

Ingredients:
2 tablespoons butter, or more to taste
2  onions, diced
1 clove garlic, minced
1 ½ tablespoons curry powder
2 ½ teaspoons salt
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
½ teaspoon ground black pepper
¼ teaspoon ground ginger
½  cinnamon stick
1 pound ground beef
2  potatoes, diced
2  tomatoes, diced

Directions:
Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes. Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl. Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well. Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

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

Calories: 279.5
Fat: 16.1 g
Saturated fat: 7.2 g
Carbohydrates: 19.2 g
Sugars: 3.3 g
Dietary fiber: 3.5 g
Protein: 15 g
Cholesterol: 56.6 mg
Sodium: 1049.1 mg
Lemon Caper Chicken


Ingredients:
olive oil, boneless skinless chicken breast halves, whole wheat flour, shallot, capers, reduced-sodium chicken broth, fresh lemon juice, fresh parsley

Directions:
Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
Crock Pot - Great Beef, Great Beans, Great Dip! Longmeadow Farm


Ingredients:
ground beef, bacon, kidney beans, cannellini beans, onion, green bell pepper, tomatoes, brown sugar, ketchup, cider vinegar, yellow mustard, garlic clove, salt, ground pepper, cayenne pepper, tortilla chips, sour cream, fresh cilantro, cheddar cheese

Directions:
Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
Cover; cook for 4 hours low, 2 hours on high.
Top with all the wonderful toppings.
Scoop with variety of scoopers.
I personally add way more spice to mine, but you do what suits you!
Hens in the Garden


Ingredients:
olive oil, fresh zucchini, sweet onion, green tomato, cheddar cheese, eggs, garlic clove, salt, pepper

Directions:
"Sautee zucchini, onion tomato and garlic in olive oil till light brown. Turn, then cover . Turn heat down and steam/ cook till tender, about 10 minute Add cheese on top. With the back of  wooden spoon, make four indentions on top and drop a fresh egg in each. Cover and steam till white is done."
Chicken & Chorizo Skewers


Ingredients:
chicken thigh fillets, olive oil, garlic cloves, ground oregano, sweet paprika, lemon juice, brown sugar

Directions:
Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate.
Evenly thread the chicken, alternating with chorizo, among the skewers.
Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.
Cheats Crock Pot Indian/Pakistani Chicken Curry - Semi Authentic


Ingredients:
chicken breasts, onion, garlic, salt, red chili powder, paprika, coriander powder, cumin powder, garam masala, turmeric, dried fenugreek leaves, gingerroot, dried fenugreek leaves

Directions:
Throw everything into the crock pot., Set to low for 4 hours., Inhale and devour.
Gnocchi With Asparagus & Olives in a Creamy Pesto Sauce


Ingredients:
asparagus, onion, black olives, lemon, zest of, salt, pepper, pesto sauce, heavy cream, ricotta cheese, olive oil, parmesan cheese

Directions:
Bread Crumb Topping  --  Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese.
Vegetables  --  In a large pot of salted boiling water (on a medium boil], add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry.
Gnocchi  --  Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low.
Finish  --  Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly.
Serve  --  Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY!
Add a fresh cucumber and tomato salad for a nice simple side dish.
Gorky's Chicken


Ingredients:
boneless chicken breasts, vodka, tomato paste, butter, flour, sour cream, plain yogurt, feta cheese, pepper, salt, dried parsley, garlic clove, chicken broth, onion

Directions:
Brown chicken in butter with the chopped onions.
Pour heated vodka over the chicken and onions.
Add the garlic, salt, pepper, and parsley.
Remove chicken from the pan, dredge in the flour, add the tomato paste, and chicken broth to the pan.
Stir-in the sour cream and feta cheese.
Bring to a boil, stirring constantly.
Add the chicken again to the mixture, reduce heat and simmer for 20-30 minutes.
Arrange the chicken in a deep casserole dish.
NOTE*** At this point this dish may be frozen or refrigerated for later cooking to finish.
Pour the mixture over the chicken and cook in preheated 350 degree F oven and cook for 20 minutes or until brown on top.
Banana Frosting


Ingredients:
banana, lemon juice, butter, powdered sugar

Directions:
Mix the banana and lemon juice together.
Cream the butter with 1 cup of the powdered sugar; then add the banana and enough remaining sugar to make the mixture thick and spreadable.
Angel Biscuits


Ingredients:
all-purpose flour, white sugar, baking powder, baking soda, salt, shortening, active dry yeast, warm water, buttermilk, butter

Directions:
Dissolve yeast in warm water.
Sift together flour, sugar, soda, baking powder, and salt.
Add buttermilk and dissolved yeast.
Add shortening and stir.
Store dough, covered, in the refrigerator until ready to use.
Roll out on a lightly floured surface or shape into balls; these do not need to rise.
Brush tops of biscuits with melted butter.
Bake at 400 degrees Fahrenheit (205 degrees Celsius] for 15 to 20 minutes.
Anchovy Linguini


Ingredients:
linguine, garlic, olive oil, fresh parsley, anchovy fillets, water, broth

Directions:
Lightly brown sliced garlic in olive oil., Stir in parsley and chopped anchovies., Add water to cover, and simmer for a few minutes., Meanwhile, cook pasta in boiling salted water until al dente., Drain pasta., Toss with anchovy sauce.
Lemon-Garlic Roasted Potatoes
Category: side-dish
By laurieish

I've tried lots of roasted potato variations where the seasonings get lost, and you're left with a bland or oily taste. The lemon and garlic in this version really shines through. Plus these are simple to make, either as a quick side dish, or a fast snack!

Ingredients:
1 ½ pounds fingerling potatoes
1 small lemon, juiced
2 teaspoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan. Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan. Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 161
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 33.1 g
Sugars: 0.3 g
Dietary fiber: 4.9 g
Protein: 3.9 g
Sodium: 491.3 mg
Orange Macadamia Nut Cookies


Ingredients:
butter, margarine, sugar, brown sugar, egg, vanilla extract, all-purpose flour, quick-cooking oats, baking powder, baking soda, white chocolate chips

Directions:
Beat butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugars, beating well. Add egg, orange rind, and flavorings.
Combine flour and next 3 ingredients. Add to butter mixture, beating at low speed just until blended. Stir in nuts and white chocolate morsels. Cover and chill dough 2 hours.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 9 to 10 minutes or just until edges are golden. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
Homemade Cough Syrup


Ingredients:
cognac, honey, lemons

Directions:
Mix ingredients to-gether in a saucepan and simmer 15 minutes then bottle., Take 2 tsp., every 4 hours.
Ruby Red Grapefruit Bars


Ingredients:
all-purpose flour, salt, powdered sugar, unsalted butter, eggs, sugar, grapefruit juice, grapefruit zest, baking powder, flour, powdered sugar

Directions:
Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
Combine flour, salt and powdered sugar. Cut in butter (food processor works well] until mixture is coarse and crumbly. It should be very dry.
Press into pan and bake for 18 minutes or until golden brown around edges.
Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
Bake for 20-25 minutes or until set.
Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.
Chocolate Chip-Sundrop Muffins


Ingredients:
all-purpose flour, white sugar, baking powder, salt, milk, egg, chocolate chips, white sugar, brown sugar

Directions:
Heat oven to 400 degrees F (205 degrees C]. Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips,SunDrops, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.].
Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
Bake for 16-18 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Fireball Chicken


Ingredients:
honey, garlic cloves, white pepper, chicken

Directions:
In a medium size bowl, mix the liquor,  honey,  garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
To cook, preheat the oven to 350 degrees.
Remove the chicken, shaking off excess marinade.
Pour the marinade into a small saucepan.
and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
Bake about 20 minutes and serve.
Baked Mozzarella Wrapped in Prosciutto


Ingredients:
prosciutto, basil leaves, basil leaves, garlic cloves, fresh mozzarella balls, olive oil

Directions:
Preheat oven to 180C/160C fan forced.
For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing] and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
Spoon basil sauce onto serving plates and top with mozzarella parcels.
Hazelnut Torte


Ingredients:
eggs, sugar, water, plain flour, baking powder, hazelnuts, vanilla essence, icing sugar

Directions:
Beat the egg yolks and sugar until very light, about 5 minutes.
Slowly add the water.
Sift the flour and baking powder together.
Mix with 1 cup of nuts.
Fold the flour mixture into the egg yolks.
Beat the egg whites until soft peaks form.
Gently fold the beaten whites into the batter.
Pour into a greased and floured 10-inch springform pan.
Bake at 180C degrees, for 30 minutes or until the cake is done.
Cool cake on a wire rack.
When completely cooled, split the cake into 2 layers.
Fold the vanilla, icing sugar and the remaining 1/2 cup of nuts into the whipped cream.
Spread whipped cream between the two cake layers and on top of the cake.
Chill until serving time.
Garnish with fresh strawberries or if you want an extra special look, garnish with hazelnuts dipped in chocolate and arrange in small clusters around the top.
Note- The hazelnuts should be blanched.
To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins.
To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.
Beer-Battered Dill Pickles


Ingredients:
dill pickle, flour, beer, cayenne pepper, paprika, black pepper, salt, Tabasco sauce

Directions:
Slice dill pickles to approximately 1/8" thickness.
Mix remaining ingredients.
Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep] until the pickle slices float to the top, or about 4 minutes.
Abby's Cream Cheese Pound Cake


Ingredients:
butter, sugar, eggs, cream cheese, flour, vanilla extract

Directions:
Cream butter, sugar, eggs,cream cheese and vanilla or butter extract together., Beat in flour., Bake @ 325 degrees in a greased and floured loaf pan for 90 minutes.
Chocolate Rum Espresso Whipped Cream


Ingredients:
instant espresso powder, chocolate-covered coffee beans

Directions:
Crush the chocolate covered coffee beans and set aside.
Beat all ingredients in medium bowl to soft peaks.
Cover and chill for up to 4 hours.
Just before serving either fold the chocolate coffee bean bits into the whipped cream or sprinkle them on top of the whipped cream after it's on your dish or cup.
Grilled Spiced Brandy & Herb Pork Chops With Pineapple Salsa


Ingredients:
cider vinegar, pineapple tidbits, red bell pepper

Directions:
Mix Marinade Mix, oil, juice, vinegar and jalapeno peppers. Reserve 1/4 cup. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes.
Meanwhile, mix pineapple, bell pepper and 2 tablespoons of the reserved marinade. Set aside. Remove pork chops from marinade. Discard any remaining marinade.
Grill pork chops over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Serve pork chops with Pineapple Salsa.
Island Affair Cocktail


Ingredients:
Cointreau liqueur, blue curacao, coconut cream

Directions:
Pour ingredients one after the other, into a glass filled with ice., Blend if desired.
Easy and Light Horseradish Sauce


Ingredients:
reduced-fat sour cream, horseradish, Dijon mustard, salt

Directions:
"In a small saucepan, combine all ingredients.  Cook over medium low heat stirring often until heated through."
Barley-Fruit Juice


Ingredients:
pears, mangoes, honey, sugar, cold water

Directions:
If roasted barely flour is unavailable (a] Take 3 cups of barley seeds, soak and remove inedible outer skin (b] lightly roast the seeds for five minutes (c] grind the seeds (d] add ½ teaspoon roasted garlic powder and ¼ teaspoon ginger powder and grind it more (d] keep it tight and store it in fridge.
Chop the fruits.
Pour 2 cups of cold water in a blender, add ½ of the barely flour, fruits, honey and ice cubes; Blend it well; Serve it cold.
* Roasted Barely flour (Yebeso Dukete] is available in Ethiopian groceries.
French Toast


Ingredients:
eggs, heavy cream, honey, salt, ground cinnamon, orange zest, vanilla extract, butter

Directions:
In a medium bowl, beat together eggs, whipping cream, honey, salt, cinnamon, orange zest and vanilla extract.
In a griddle or frying pan, melt the butter over medium high heat.
Dip both sides of the bread slice in the egg mixture and carefully transfer to the hot griddle.
Brown on both sides and transfer to a warm plate while remaining stars cook.
Serve hot.
Meli's Mixed Berry Smoothie


Ingredients:
banana, frozen mixed berries, cold water

Directions:
Freeze one small container of yogurt (approx 113 gr or 1/2 cup].  I usually leave a few in the freezer for making smoothies.
Blend all ingredients in blender until desired consistency is achieved.  Can add more water if it is too thick.  enjoy!
Pork Loin, Apples, and Sauerkraut
Category: meat-and-poultry
By Kehl Berry

Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.

Ingredients:
3 (32 ounce) packages sauerkraut, drained
2  Granny Smith apples, sliced
½ large onion, coarsely chopped
1 tablespoon caraway seeds
1 cup apple cider, divided
¼ cup brown sugar
1 tablespoon Thai seasoning
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 (5 pound) boneless pork loin roast

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture. Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast. Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast. Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 371.7
Fat: 11.7 g
Saturated fat: 3.6 g
Carbohydrates: 32.1 g
Sugars: 19.8 g
Dietary fiber: 10.2 g
Protein: 36.4 g
Cholesterol: 99.2 mg
Sodium: 2606.8 mg
Chicken and Artichoke Cacciatore


Ingredients:
butter, chicken, all-purpose flour, onion, mushroom, garlic cloves, oregano, basil, rosemary, whole tomatoes, madeira wine, linguine

Directions:
Drain the artichoke hearts, reserving the marinade.  Set artichokes aside.  Place the marinade and butter in a large skillet; cook over low heat for 10 minutes.
Dredge the chicken in flour.  Brown the chicken in the butter mixture over medium-high heat.  Transfer the chicken to a 13 x 9 x 2 inch baking dish, reserving the butter mixture in the skillet.
Saute the onion, mushrooms, garlic, oregano, basil, and rosemary in the reserved butter mixture until the vegetables are tender. Stir in the reserved artichokes, tomatoes, and salt and pepper to taste.
Pour the tomato mixture over the chicken. Cover and bake at 350 degrees for 50 minutes.
Remove the cover and pour the Madeira over the chicken. Cover and bake an additional 10 minutes.
While the chicken is cooking, cook the linguine according to the package directions.  Serve the chicken cacciatore over the linguine.