xiaoxl/recipe_data huggingface dataset:
Vegan Cream of Coriander (Cilantro) Soup


Ingredients:
fresh cilantro, vegan butter, onions, garlic cloves, flour, coconut cream, salt

Directions:
Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.
Southern Salmon  Patties


Ingredients:
pink salmon, parsley, lemon juice, egg, mayonnaise

Directions:
Mix Salmon, bread crumbs, everglades, parsley, lemon juice, mayo, oil and egg in bowl.
Form into patties of desired size.
lightly oil or grease pan and fry on medium to desire on each side (4 to 7 min] or you can  grill if you prefer.
Sprinkle with black pepper if desired and serve with dipping sauce of your choice.
Swiss Steak


Ingredients:
bottom round steak, flour, onion, garlic cloves, Worcestershire sauce, stewed tomatoes, tomato sauce, pepper, mushroom

Directions:
layer ingredients in crock pot except mushrooms., cook on low 4 hours, add mushrooms., cook 2 more hrs or until meat reaches desired tenderness.
Juicy Grilled Thin-Cut Pork Chops


Ingredients:
unsalted butter, brown sugar, ground black pepper, unsalted butter, fresh chives, Dijon mustard, lemon zest

Directions:
Remove chops from store packaging, pat dry with paper towels.  Cut (3] 1/2" slits near the outer edge of each chop.  Season each chop with salt, both sides, rubbing salt into meat.  Place on sheet pan covered with parchment paper or wax paper.  Place in freezer for 30 minutes to an hour.  Chops need to be firm but not completely frozen.
In meantime, mix 2 tablespoons butter, brown sugar, & pepper in small bowl, set aside.  DO NOT put in fridge.
Mix 2 tablespoons butter, chives, mustard, & lemon zest in another bowl and refrigerate until solid.  NOTE: You can do this a day ahead of time.
Preheat grill and oil (with vegetable oil] grates.  While grill is heating remove chops from freezer.  Pat dry again with paper towels, baste both sides with butter, brown sugar mixture.
Once grill is hot place chops on and grill 3-4 minutes each side.  Meaty part of chop should face center.  Remove from grill and dollop with chive butter.  Cover gently and let sit for 5 minutes.  Serve and enjoy.
Gluten Free Chicken Rice a Roni Dinner


Ingredients:
long grain white rice, butter, olive oil, onion, carrots, celery ribs, zucchini, sea salt, poultry seasoning, bay leaves, black pepper, chicken breasts, spinach

Directions:
Place broken spaghetti on dry cookie sheet and place in 400°F oven shaking every couple of minutes until it is brown and smells nutty, usually between 5 to 10 minutes. Remove and set aside.
In a deep pan with a lid or a dutch oven on medium, heat butter and oil until bubbly then add onions, carrots, and celery. Salt the vegetables to help them release their liquids and cook until onions are translucent. Add the poultry seasoning, pepper and the dry rice and cook, stirring constantly until the rice is coated, about one minute.
Add the pasta, the stock, the bay leaves, zucchini and the chicken, stir and cover. Bring to a boil then turn heat down to medium low and cook for 15 minutes. Check to see that it has enough fluid, if not add a 1/2 cup of water and continue cooking, covered until rice is done, about five more minutes.
If you like spinach, add it now and cook until it wilts down.
I stir in a couple of tablespoons of butter at the end for the flavour and shine. Remove the bay leaves and serve.
Grown-Up Candied Carrots


Ingredients:
orange blossom honey, kosher salt, carrots, cumin seeds, extra virgin olive oil, lemon juice

Directions:
Bring 1/2 cup water to a boil in a saucepan. Add honey, salt, and then stir. Add carrots. Cook for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender. Turn off heat.
Add cumin, olive oil, and lemon juice and stir. Then serve!
Peanut Butter and Jelly Apple Sandwiches


Ingredients:
peanut butter, apples

Directions:
It's a pretty simple twist on the old classic!
Cut the core out of an apple, but don't slice it yet!
Cut the slices across the apple instead of down, creating thin flat 'donut' shaped slices.
Spread peanut butter on one slice.
Spread jelly on another.
Put them together!  Simple as that!
Elizabeth's Brazilian Seafood Stew


Ingredients:
shrimp, bay scallop, garlic cloves, lemon juice, salt, black pepper, tomatoes, diced tomatoes, limes, green pepper, olive oil, tomato paste, cilantro, crushed red pepper flakes, ground cayenne pepper, unsweetened coconut milk

Directions:
Toss together shrimp, scallops, fish ,garlic, lemon juice, 1/2 tsp salt.
and black pepper. Cover and refrigerate 20 minutes.
In blender puree canned tomatoes with juices, 1/2 of cilantro, onions, jalapeno and 1/4 c lime juice. Set aside.
In a heavy dutch oven, heat oil.Add red and green pepper and red pepper flakes. Saute mixture until softened about 8  minutes.
Add remaining cilantro, ginger, cayenne,  and remaining salt and cook, stirring for about 1 minute.
Add puree tomatoes and bring to boil. Cook low for 15 minutes until sauce thickens. Add tomato paste, stir. Increase heat to medium and add coconut milk. Heat until boiling.
Add seafood mixture, with juices to pot and bring to a boil. Cook 5 minutes.
Stir in remaining cilantro and stir. Add more lime juice, salt, pepper if desired.
Serve immediately. May serve over rice. This recipes ingredients blend well over night, refrigerated and is even better flavor next day!
Hot Dog or Bratwurst Relish


Ingredients:
cucumbers, carrots, green peppers, yellow onion, turmeric, salt, cold water, mustard seeds, cinnamon sticks, cloves, allspice, brown sugar, white vinegar

Directions:
In a meat grinder, grind up cukes, peppers/carrots, and onion to obtain proper quantities; sprinkle with tumeric.
Dissolve salt in cold water; pour over cukes, let stand 3-4 hours (or overnight].
Drain (line a colander with cheesecloth--use clothespins to hold in place], cover again with cold water, let stand another hour; drain again.
In a large saucepan, combine spices and brown sugar with vinegar; heat to boiling (very fragrant!]; pour over cuke mixture; let stand 12-18 hours (overnight is fine, too].
Fill canning kettle half-full of water over high heat; put canning lids & rings in a saucepan with water--simmer.
Heat cuke mixture up in a large pot, just to the boiling point.
Immediately scoop into pint or half-pint jars to the neck of the jar; wipe top of jar, add lid and ring, tighten.
Place jars in canning kettle with hot water JUST to the neck of the jars; bring ALMOST to boiling point; remove from heat.
Remove jars and place them upside-down on a thick towel for 15 minutes (set the timer].
Tip right-side up; lids should seal in a few minutes.
Beans, Beans, and Beans
Category: meat-and-poultry
By Tommy H.

This is a very hearty dish made up of baked beans, kidney beans, and lima beans. If you like beans, you'll love this recipe.

Ingredients:
¾ pound bacon
1 pound ground beef
2 large onions, chopped
1 (18 ounce) bottle honey barbecue sauce
4 (15 ounce) cans pork and beans
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
½ cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon liquid smoke flavoring  (Optional)
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble. Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper. Cover, and bake in the preheated oven until bubbling, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 448.8
Fat: 11.7 g
Saturated fat: 3.9 g
Carbohydrates: 67.5 g
Sugars: 35.1 g
Dietary fiber: 10.2 g
Protein: 21.2 g
Cholesterol: 43.2 mg
Sodium: 1528.2 mg
Tilapia Picata or Chicken Picata With Capers


Ingredients:
butter, chicken broth, capers, chicken cutlets, flour, garlic powder, paprika

Directions:
In a skillet pan place 1/2 the butter and olive oil to heat up on medium high.
place all the dry ingredients in a gallon size plastic baggy, mix well and then add the tilapia or chicken and coat well.
place the tilapia/chicken in the oil/butter mix and cook without burning ( lower heat if needed] so it cooks half way and is golden brown approximately 4 min, then flip to cook other side of tilapia.
let talapia/chicken cook 1- 2 min then add remaining butter, capers, lemon juice and chicken broth. reduce heat to med low and sauce will thicken slightly.
Serve with pasta, rice or with a veggie for a quick and tasty meal everyone will love.
I actually double the sauce, pull out the fish when it is done place a little sauce over the fish and the remaining sauce I place over angel hair pasta. This is my daughter favorite meal. I make the same exact meal with chicken cutlets as well. Garnish with lemon slices on top of Tilapia or Chicken cutlets.
Maple Pecan Granola
Category: breakfast-and-brunch
By Dianne

This is a great snack or cereal. On cold winter mornings, pour on a little milk and heat in the microwave for a warm and comforting breakfast.

Ingredients:
4 cups old-fashioned oats
½ cup chopped pecans
½ cup chopped walnuts
½ cup ground flax seed
2 teaspoons ground cinnamon
⅓ cup canola oil
⅔ cup pure maple syrup
1 teaspoon maple flavoring
¼ teaspoon salt

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl. Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly. Spread the resulting mixture evenly onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 40 minutes. Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 18 servings

Calories: 201.8
Fat: 11.5 g
Saturated fat: 1.1 g
Carbohydrates: 22.4 g
Sugars: 7.4 g
Dietary fiber: 3.6 g
Protein: 3.9 g
Sodium: 35.8 mg
Smoked Pork Chop & Sauerkraut Casserole


Ingredients:
sauerkraut, raw potatoes, raw carrot, tomatoes, sweet onion, tomato juice, sweet mustard, applesauce

Directions:
Preheat oven to 325°F.
In a 1 quart size casserole put the kraut on the bottom, then the potato slices, next the carrots, tomato & onions. Pour in the tomato juice.
Place the chop(s] on top.
Spread the mustard on the chop(s] and cover with the applesauce.
Cover tightly and bake in 325°F oven for 2 1/2 hours.
Enjoy I hope.
Coleslaw


Ingredients:
cabbage, onions, carrots, sugar, vinegar, celery seeds, sugar, dry mustard, salt

Directions:
Mix together salad ingredients. Sprinkle with sugar and let stand while making the dressing.
Bring dressing ingredients (except oil], to a boil. Add oil and boil for 30 seconds. Pour over cabbage mixture while still hot. Stir well and refrigerate. Keeps for 14 days.
Roasted Tomato and Basil Relish


Ingredients:
plum tomato, fresh basil, dried basil, parmesan cheese, olive oil, garlic, dry crushed red pepper

Directions:
Preheat oven to 350F., Combine all ingredients in 1-quart casserole., Bake until tomatoes are soft, about 30 minutes., Season to taste., Cool to room temperature before serving.
Maple Cheesecake


Ingredients:
graham cracker crumbs, butter, cream cheese, maple syrup, eggs, heavy cream, maple syrup

Directions:
Preheat oven at 350°F.
In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
Bake at 350 F 15 minutes. Remove from the oven and set aside.
In another bowl, whisk cream cheese and maple syrup.
Add the eggs and heavy cream, blend well.
Put the mixture in the crust.
Bake in the center of the oven about 1 hour.
Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
Serve cold with a little bit of maple syrup.
Basil Olives


Ingredients:
garlic cloves, fresh basil, red pepper flakes, olive oil, black olives, green olives

Directions:
Mix all ingredients in a jar or container with a lid, add olives and mix., Refrigerate at least 12 hours or until flavors have melded., Line a plate with lettuce leaves and serve.
"sannich" in Soup


Ingredients:
sweet onions, butter, beef broth, chicken broth, dry red wine, fresh thyme, bay leaf, black pepper, salt, fresh parsley, baguette, butter, gruyere, parsley

Directions:
Slice onions very thinly preferably using a mandoline or food processor. Heat butter in a large saucepan over medium heat until melted. Add onions all at once; adjust heat upwards towards medium-high as needed to cook onions.
Stirring occasionally, sweat onions for 25 minutes or until onions are pale golden, greatly reduced in volume and a deep brown slick is forming on pan bottom. (Watch carefully towards end of cooking time to prevent burning.].
Stir in broths, wine, thyme and bay leaf. Bring to a boil; cover and reduce heat. Simmer for 20 to 25 minutes. Discard bay leaf and thyme sprig. Stir in vinegar and black pepper; taste and add pinches of salt if needed. Stir in parsley.
Slice bread on a slight diagonal into ½-inch-thick slices, 2 slices for every portion intended to be served. Lightly butter 1 side of each slice. Slice cheeses. Make a sandwich, buttered-sides out, with a slice of each kind of cheese inside (trim cheese to fit as needed]. Take remaining cheese slices and scraps and cut crosswise into long thin pieces.
Heat soup until very hot, but not boiling. Using a large frying pan or griddle, slowly grill sandwiches over medium-low heat for 10 minutes per side or until bread is golden on both sides and interior cheese is melted. Heap remaining cheese pieces on top of sandwiches while still in pan; broil 1 to 2 minutes or until melted.
Ladle soup into bowls. Slide a sandwich into each portion and serve immediately sprinkled with additional chopped parsley.
Macarons


Ingredients:
powdered sugar, sugar, ganache

Directions:
Sift the powdered sugar and almond flour together.
Using a hand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick.
Fold half of the almond mixture into the egg whites and then add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula.
Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes.
Preheat the oven to 350 degrees F.
Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom.
You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes.
Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!
Pepper Glazed Cajun Chicken


Ingredients:
boneless skinless chicken breast halves, green onion, chicken broth, white vinegar

Directions:
Sprinkle Cajun seasoning over chicken. Heat oil in large nonstick skillet over medium-.
high heat. Add chicken; cook about 10 minutes or until chicken is brown, turning.
occasionally. Remove chicken and set aside. Add onions to drippings in skillet; cook and.
stir 2 minutes. Add jelly, broth and vinegar; cook and stir until jelly melts.
Return chicken to pan; spoon glaze over chicken. Cover and cook over medium-low heat.
about 5 minutes or until chicken is fork-tender, turning occasionally.
Remove chicken to serving platter. Increase heat to medium-high and cook until glaze thickens slightly. Spoon glaze over chicken.
Roasted Garlic and Buttermilk Salad Dressing


Ingredients:
garlic, olive oil, mayonnaise, buttermilk, parmesan cheese, fresh lemon juice, Worcestershire sauce, salt, pepper

Directions:
Preheat oven to 400°F
Cut top 1/2 inch off heads of garlic, exposing cloves.
Place each on square of foil.
Drizzle with oil, then enclose in foil.
Place on oven rack; bake until garlic is tender, about 45 minutes.
Open foil; cool garlic slightly.
Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl.
Repeat with remaining garlic.
Mash until smooth.
Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce.
Season to taste with salt and pepper.
Cover and chill until ready to use, up to 2 days.
Shrimp and Sweet Corn Maque Choux
Category: trusted-brands-recipes-and-tips
By Real Butter

A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.

Ingredients:
4 tablespoons butter, divided
1  shallot, minced
½  red pepper, diced
½  green pepper, diced
1  green onion, sliced
Salt and pepper to taste
½  zucchini, diced
2 cups sweet corn, fresh or frozen
2 tablespoons water
4 teaspoons Cajun or Creole seasoning, divided
⅓ cup half and half
20  jumbo shrimp, peeled, deveined, and tails removed

Directions:
Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes. Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat. Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook. Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.

Yields: 4 servings

Calories: 357.5
Fat: 16.5 g
Saturated fat: 9.3 g
Carbohydrates: 21.4 g
Sugars: 4.4 g
Dietary fiber: 3.3 g
Protein: 32.9 g
Cholesterol: 304.2 mg
Sodium: 887.2 mg
Chunky Cheesecake Brownies
Category: desserts
By bakergirl

Wow! Melt-in-your-mouth brownies that are easy and elegant. Chocolate brownies marbled with cheesecake make fabulous squares! This is by far my most requested recipe.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1  egg
1 cup semisweet chocolate chips
¼ cup butter
1 cup semisweet chocolate chips
½ cup white sugar
2  eggs
⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a  heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 16 servings

Calories: 243.6
Fat: 15 g
Saturated fat: 8.9 g
Carbohydrates: 27.1 g
Sugars: 20.9 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 57.9 mg
Sodium: 125 mg
Italian Meatballs


Ingredients:
ground pork, ground beef, milk, parmigiano-reggiano cheese, garlic powder, Italian parsley, egg, sea salt, black pepper

Directions:
Combine Italian Bread Cubes (small cubes] and milk and let sit for a few minutes.
Crumble pork, beef and veal in a mixing bowl.
Sprinkle the dry bread crumbs, cheese, parsley and garlic over meat.
In a separate small bowl - - beat egg, salt and black pepper until blended.  Pour over meat mixture.
Mix ingredients.
Italian Bread Cubed - - squeeze out excess milk from bread crumbs and add bread cubes to meat mixture. Gently mix.  If mixture seems a little dry, add a small amount of remaining milk as needed.
Shape the meat mixture into 1 1/2" meatballs.
Cooking Options:
A.  Roll meatballs into flour until lightly coated.  Cook meatballs in olive oil until golden brown and cooked in middle.
B.  Or place meatballs on a baking sheet and cook at 425 degrees for about 25 - 30 minutes.
At this point the meatballs can be added to sauce or frozen for a later use.
Double  Maple Syrup  Scones


Ingredients:
unbleached all-purpose flour, baking powder, salt, shortening, butter, walnuts, milk, maple syrup, powdered sugar, milk

Directions:
In a large bowl, combine the flour, baking powder, and salt.
Cut in the shortening and/or butter until the mixture resembles coarse crumbs.
Stir in walnuts.
In a separate bowl, combine the milk, syrup, and maple flavoring.
Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
Flour your work surface generously and scrape the dough out of the mixing bolw onto the floured surface.
Divide the dough in half.
Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
Transfer dough (it will be soft] onto a lightly greased cookie sheet (I use my Silipat mat].
Using a pizza wheel of sharp bench knife, divide each dough circle into eight wedges.
Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
bake the scones for 15-18 minutes at 425, or until they're golden brown.
Combine all frosting ingredients until creamy.
Gently frost the tops of scones with the maple frosting.
(I let the scones cool slightly before frosting.].
Wait a couple of minutes before removing from sheet.
They will be slightly fragile.
Easy Peach Lemonade


Ingredients:
"cold water"

Directions:
Remove 1 tub of lemonade from container, reserving remaining tubs for other uses.
Combine lemonade mix, water, and peach nectar in a pitcher. Cover and chill at least 1 hour.
Serve over ice.