xiaoxl/recipe_data huggingface dataset:
Chilean Pistou With Cilantro Pesto


Ingredients:
pesto sauce, cilantro leaves, garlic cloves, parmesan cheese, extra virgin olive oil, vinegar, leeks, carrots, baking potato, plum tomatoes, thyme, dried thyme, garlic cloves, vegetable broth, dry penne pasta, zucchini, green beans, fresh basil, corn kernels, cannellini beans, parmesan cheese

Directions:
PESTO.
In food processor, pulse cilantro, garlic, and parmesan until chopped, but not pureed.
Slowly pour in oil as machine is running, until well blended and smooth.
SOUP.
Prepare vegetables: Leeks, remove roots and all but 3" of the green. Cut lengthwise, then chop into 1/2" pieces and clean well. Soak in vinegar for 20 minutes, then rinse. Cut carrots, zucchini, and potatoes into 1/2 inch pieces. Tomatoes, seed and cut into 1/2" pieces. Green beans, trim and cut in half. Garlic, peel and crush.
Put broth,leeks, carrots, potatoes, tomatoes, thyme, beans and crushed garlic into a large pot. Boil and reduce heat to medium low. Simmer for 30 minutes.
Increase heat and add the pasta, zucchini, green beans and basil. Bring to just boiling then reduce heat to simmer for until pasta is tender, about 15 minutes.
Add corn (if using peeled fava beans add them now too] and cook another 2-3 minutes.
Serve, topping each bowl with pesto and grated parmesan.
Orange Splash


Ingredients:
self-raising flour, baking soda, baking powder, butter, unsalted butter, icing sugar, salt

Directions:
Sieve the flour, soda and baking powder together in a bowl.
In a separate bowl, beat the butter and the condensed milk.
Add the sieved flour, little by little.
Mix thoroughly.
Add the Miranda and orange juice, little by little.
Add the essence and mix well.
Pour the mixture into a greased baking tray.
Bake on medium heat till a wooden toothpick inserted in the center comes out clean.
Now prepare the icing.
For this, beat the butter till it becomes similar in appearance to a fluffy cream.
Gradually add the icing sugar.
Mix well till it is smooth.
Add salt, colour and essence.
Blend well.
Garnish as desired.
Portuguese Shrimp
Category: world-cuisine
By Dave

Wonderful tasting shrimp. Easy to make.

Ingredients:
1 tablespoon extra-virgin olive oil, or more as needed
1  onion, chopped
3 cloves garlic, minced
1 (12 fluid ounce) can ale, divided
5 sprigs parsley, stemmed and chopped
2 teaspoons tomato paste
2 teaspoons Portuguese hot pepper sauce (pimenta)
1 cube chicken bouillon
1 teaspoon ground paprika
2 pounds unpeeled large shrimp, deveined
1 teaspoon kosher salt

Directions:
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes. Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 147.2
Fat: 2.9 g
Saturated fat: 0.5 g
Carbohydrates: 6.3 g
Sugars: 2.9 g
Dietary fiber: 1.3 g
Protein: 19.9 g
Cholesterol: 172.9 mg
Sodium: 614 mg
Quick Butter Pecan Cookies


Ingredients:
butter, instant butterscotch pudding mix, all-purpose flour, pecans

Directions:
In a mixing bowl, cream butter and pudding mix., Gradually beat in flour., Fold in pecans., Roll into 1 1/2-inch balls., Place balls 2-inches apart on greased baking sheets., Flatten to 1/2-inch with a greased glass., Bake at 375 degrees Fahrenheit for 10 to 13 minutes or until light golden brown., Remove to wire racks.
Mashed Potatoes With Pine Nuts, Onions & Cinnamon


Ingredients:
potatoes, salt, ground black pepper, ground cinnamon, butter, milk, onion, olive oil, pine nuts

Directions:
Boil potatoes till done.
Peel and mash them with the salt, pepper, cinnamon, butter and milk.
Saute onions in olive oil till browned, adding pine nuts toward the end so they get toasted.
Serve the potatoes hot, spread flat on a platter and topped with the onion pine nut mixture.
Sesame-Ginger Chicken-Pepper Bites


Ingredients:
barbecue sauce, creamy peanut butter, brown sugar, soy sauce, ginger, boneless skinless chicken breasts, yellow onion, bell peppers, toasted sesame seeds

Directions:
Put first 6 ingredients in bowl and microwave for 30-45 seconds, until peanut butter is melted.  Whisk rapidly until well blended. Reserve 3/4 cup of marinade for dipping.
Cut chicken breasts into 1" chunks.  Cut peppers and onion into 1" squares.  Put everything in the marinade, coat well, and let marinate for at least 4 hours.
Thread one piece of onion, one chicken piece, and one pepper square onto a toothpick.  Roll in sesame seeds to coat.
Place on rimmed baking sheet and cook at 350 for about 25 minutes.
Serve with reserved extra marinade.
Pho Ga Soup
Category: soups-stews-and-chili
By Cora

Vietnamese chicken noodle soup. After ordering this soup at a local Vietnamese restaurant, I decided to try to make it at home. This is a very flexible recipe. Feel free to substitute some of your favorite vegetables or try different noodles. Enjoy!

Ingredients:
1 tablespoon vegetable oil
1 small yellow onion, chopped
1 (8 ounce) package baby bella mushrooms, chopped
4 cloves garlic, minced
8 cups water
1 (6.75 ounce) package rice stick noodles (such as Maifun®)
8 teaspoons chicken bouillon
2  cooked chicken breasts, shredded
4  green onions, chopped
⅓ cup chopped fresh cilantro
2 cups bean sprouts
1  lime, sliced into wedges
1 dash Sriracha hot sauce, or more to taste

Directions:
Heat  vegetable oil in a large saucepan over medium-high heat; saute onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and chicken bouillon to onion mixture; bring to a boil. Reduce heat to low. Mix shredded chicken, green onions, and cilantro into soup; simmer for 5 minutes more. Transfer soup to serving bowls and top with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

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

Calories: 230.6
Fat: 5.4 g
Saturated fat: 1.2 g
Carbohydrates: 32 g
Sugars: 2.4 g
Dietary fiber: 1.9 g
Protein: 13.5 g
Cholesterol: 27.5 mg
Sodium: 148.9 mg
Orzo Salad With Chickpeas, Dill, and Lemon


Ingredients:
orzo pasta, green onion, feta cheese, fresh dill, chickpeas, fresh lemon juice, extra virgin olive oil, cold water, salt, garlic

Directions:
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
Lazy, Low Calorie Minted Mocha


Ingredients:
instant coffee granules, mint leaf, artificial sweetener, boiling water

Directions:
Ensure the water is boiling., Mix all the ingredients together.
Pressure Cooker Chicharron


Ingredients:
salt, brown sugar, water

Directions:
cut the pork belly into about 1 inch cubes.
place into pressure cooker with about 2 C water and half the salt.
cook on high pressure for 80 minutes.
quick release the pressure.
simmer uncovered until all of the water has cooked away.
add vegetable oil if needed, to bring the oil level up to about 3/4 covering the pork.
simmer in oil for about 20 minutes or until the pork reaches your desired texture.
drain quickly and toss in seasoning while still very hot.
serve with fresh lime, corn tortillas, and pico de gallo, pickled onion, cilantro, and/or cotija cheese.
spice blend is completely up to you, salt, heat, sweetness are all good compliments.
Frozen Any Berry Pie


Ingredients:
sweetened condensed milk, lemon juice concentrate, Cool Whip

Directions:
Stir together sweetened condensed milk, and lemon juice. Mix in berries then fold in whipped topping.
Pour mixture into pie crust.
Freeze 5 hours or until set.
Let stand 30-40 minute before serving.
Copycat Pancho's Dressing Recipe


Ingredients:
prepared mustard, sugar, white vinegar, oregano, green onions

Directions:
Place all ingredients in a blender (or use immersion hand blender] and liquefy.
Enjoy.
Scramble Mix


Ingredients:
margarine, seasoning salt, Worcestershire sauce, garlic powder, onion powder

Directions:
Preheat oven to 300°F.
Mix first 4 ingredients in roasting pan.
In a measuring cup mix together remaining ingredients & pour over cereal mixture.
I cook uncovered and every 15 to 30 minutes I remove from oven, cover and shake to mix thoroughly.
Continue for 30 to 90 minutes, or until mixture is hot throughout. I usually double the recipe (hence the range of cooking time] and let dry for a while in the oven after I have turned it off.
Caesar Salad (21 Day Wonder Diet: Day 16)


Ingredients:
prosciutto, yogurt, lemon juice, anchovy fillet, Dijon mustard, cos lettuce, egg

Directions:
Preheat oven to 180°C.
Remove crusts from bread, cut bread into small squares.  Place on oven tray; toast about 5 minutes.
Meanwhile, cook prosciutto in medium heated frying pan until crisp.  Chop coarsely.
Combine yogurt, juice, anchovy and mustard in medium bowl.  Add lettuce; toss to combine.
Serve lettuce mixture topped with toast, prosciutto and egg.
Apple Cinnamon Oatmeal Bread
Category: breakfast-and-brunch
By Monique David

Tender and chewy, with a light touch of cinnamon, this quick bread is perfect for a winter morning.

Ingredients:
¼ cup butter, softened
1 cup white sugar
1 cup chunky applesauce
1 ½ teaspoons ground cinnamon
2 packets instant apple cinnamon oatmeal (single serving size)
2  eggs
1 teaspoon baking soda
1 ½ cups all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Prep time: 10 mins
Cook time: 1 min
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 197.9
Fat: 5.1 g
Saturated fat: 2.8 g
Carbohydrates: 35.7 g
Sugars: 20.9 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Cholesterol: 41.2 mg
Sodium: 172.5 mg
Plum Torte


Ingredients:
sugar, sugar, unsalted butter, unbleached all-purpose flour, baking powder, eggs, salt, Italian plums, ground cinnamon, vanilla ice cream

Directions:
Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.
Help Note: The torte may be refrigerated or frozen for several months, well wrapped. To serve, return to room temperature and reheat at 300°F until warm.
Corn and Potato Chowder


Ingredients:
bacon, red onion, celery, frozen corn, heavy cream, chives, Tabasco sauce

Directions:
In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco.
Boston Cream Pie


Ingredients:
eggs, unbleached flour, baking powder, salt, butter, milk, vanilla, sugar, unbleached flour, salt, milk, egg, vanilla, sugar, cornstarch, salt, boiling water, butter, vanilla

Directions:
Cake: Preheat oven to 350°; grease and flour an 8" round cake pan.
Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.
Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
Pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.
Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.
Frosting: Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.
Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.
Baz's Moussaka


Ingredients:
olive oil, onions, garlic cloves, ground beef, chopped tomatoes, red wine, kalamata olive, dried oregano, dried basil, ground cinnamon, salt, potatoes, eggplants, parmesan cheese, cheddar cheese, butter, plain flour, milk, eggs, nutmeg

Directions:
Turn the oven on to 180°C . In large fry pan or wok heat the olive oil over medium heat and gently saute the onion and garlic for 5 minutes.
Add the ground beef and cook until lightly brown, breaking up the lumps as you go.
Add tinned tomatoes, red wine, olives, oregano, basil, cinnamon and salt (if using]. Stir, cover and simmer for 30 minutes. (If it is too runny at the end, remove lid and reduce 'til desired consistency.].
While sauce simmers, oil the bottom of 30cm x 20cm lasagna dish and line with overlapping potato slices. Spray potatoes with olive oil and put into preheated oven for 25 minutes.
Peel some strips off the eggplant long-wise with a vegetable peeler and cut across into 6 mm (1/4 inch] slices.
Cook the eggplant slices in batches - spray with olive oil and cook either under the grill, or in a fry pan until brown. Turn and repeat.
While the cooking the eggplant slices, melt the butter in a medium saucepan over low heat. Mix in the flour and stir quickly and cook until smooth (about 2 minutes]. Remove from heat.
Slowly add hot milk to the saucepan, stirring quickly and return it to the heat. Cook, stirring constantly, until thick and bubbly, approximately 5 minutes. Remove from heat and allow to cool.
Remove dish with potatoes from the oven when cooked and put a layer of eggplant slices over the potatoes, using half the eggplant slices. Sprinkle with about 1/4 of the breadcrumb/cheese mix (about 1/2 a cup].
Spread half the meat sauce over, followed by the rest of the eggplant slices. Sprinkle with another 1/2 cup of the breadcrumb/cheese mix.
Spread the rest of the meat sauce over, followed by the rest of the breadcrumb/cheese mix.
Add the lightly beaten eggs, nutmeg (if using] and kefalograviera cheese to the Bechamel sauce mixture and whisk until smooth & fluffy, then top the moussaka with the Bechamel sauce.
Bake in the oven at 180C for 45 minutes or until golden brown on top.
Slow-Cooked Pork Stew


Ingredients:
new potatoes, parsnips, onion, leeks, garlic cloves, frozen spinach, fresh ground black pepper, dried thyme, salt, brown sugar, mustard, tapioca

Directions:
Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
Pour it over the pork and vegetables.
Cover and cook on low for 6 hours or on high for 4 hours.
Note accompanying the original recipe: This recipe can also be cooked in a large casserole dish.  Cover tightly and bake at 135ºC/275ºF/gas 1 for 5 hours without disturbing.
My Note: When I first came across this recipe, the reference to tapioca made me more than a little dubious.  It sounded just a bit too nineteenth century, somehow smacking of grim British boarding school meals. Or something like that.  Tapioca was an ingredient I had NEVER used, so I checked it out on the internet and learnt  courtesy of Encyclopedia Britannica, that it (tapioca] was probably first harvested by the Mayans.   And the sheer mystique of THAT connection was enough for me to give the recipe a try.  I still haven't used tapioca in any other way, but I'm glad to have found this recipe. Tapioca and all!
Harvard Beets
Category: side-dish
By Shearyah Hawkins

If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.

Ingredients:
1 (16 ounce) can beets
½ cup white vinegar
¾ cup white sugar
1 tablespoon cornstarch
salt to taste

Directions:
Drain the beet liquid into a medium saucepan.  To the liquid add vinegar, sugar, cornstarch and salt.  Bring to a boil over medium-high heat.  Reduce heat to medium; stir in beets and cook until heated through.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 servings

Calories: 207.3
Carbohydrates: 53.1 g
Sugars: 50.5 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 13.6 mg
Eggplant Tomato Bake
Category: side-dish
By CADEAUX

This is a simple, easy and low-fat recipe.

Ingredients:
1  eggplant, sliced into 1/2 inch rounds
1  tomato, sliced
¼ cup grated fat-free Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese. Bake for 10 to 15 minutes.

Yields: 4 servings

Calories: 55
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 9.3 g
Sugars: 4.2 g
Dietary fiber: 5.1 g
Protein: 3.3 g
Sodium: 105.3 mg
Eggplant (Aubergine) Casserole #2


Ingredients:
eggplants, onion, olive oil, salt, pepper, cheddar cheese, nonfat milk, TABASCO® brand Chipotle Pepper Sauce, eggs

Directions:
Preheat oven to 350 degrees.
Heat oil in large fry pan.
Saute eggplant and onions until soft.
While eggplant is cooking, grate cheese and assemble other ingredients.
When cooked, combine with remaining ingredients (mixing thoroughly] and transfer to casserole dish.
Bake until golden and bubbling (about 45 minutes].
Crunchy Oat Apricot Bars


Ingredients:
all-purpose flour, oats, brown sugar, reduced-calorie stick margarine, vanilla extract

Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Place flour and next 4 ingredients (flour through vanilla] in a food processor, and pulse 4 to 5 times or until oat mixture resembles coarse meal. Press half of oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread apricot preserves over oat mixture. Sprinkle remaining oat mixture over preserves, and gently press. Bake mixture at 350° for 35 minutes or until bubbly and golden brown. Cool bars completely in pan on a wire rack.
Black Bean Vegetable Wrap


Ingredients:
olive oil, garlic, red bell pepper, yellow bell pepper, zucchini, red onion, ground cumin, chili powder, oregano, black beans, monterey jack pepper cheese, 10-inch flour tortillas, fresh cilantro

Directions:
In a large fry pan, heat oil over medium-high heat.
Add garlic, peppers, zucchini, squash, and onion.
Saute for 8-10 minutes or until crisp-tender.
Add cumin, chili powder, oregano, and salt and pepper to taste.
Put beans in a bowl and mash them coarsely with a potato masher or the back of a wooden spoon.
Add sauteed vegetables and cheese.
Spoon 1/4 of filling down the middle of each tortilla.
Sprinkle each with 1 tablespoon of cilantro.
Roll up each tortilla.
Place seam side down on a baking sheet.
Cover with foil; bake at 350 degrees for 10 minutes or until heated.
Cut wraps into 2 or 3 sections and serve.
Raspberry Crumb Cake


Ingredients:
sugar, cornstarch, water, fresh raspberries, frozen unsweetened raspberries, lemon juice, flour, sugar, baking powder, salt, cinnamon, ground mace, butter, margarine, eggs, milk, vanilla extract, all-purpose flour, sugar, butter, margarine

Directions:
In a saucepan, combine sugar, cornstarch, water and raspberries.
Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
Remove from heat; stir in lemon jice.
Cool.
Meanwhile, in a bowl, combine the first six crust ingredients.
Cut in butter until mixture resembles coarse crumbs.
Beat eggs, milk and vanilla; add to crumb mixture and mix well.
Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
Spoon raspberry filling over crust to within 1 inch of the edges.
Top with remaining crust mixture.
For topping, combine flour and sugar; cut in butter until crumbly.
Stir in almonds.
Sprinkle over the top.
Bake at 350*F for 50 to 55 minutes or until lightly browned.
Rustic Strawberry Tart


Ingredients:
puff pastry sheets, strawberry, sugar, cornstarch, lemon

Directions:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and set aside.
Combine strawberries with the sugar, cornstarch and lemon juice and set aside.
While the strawberries are marinating, roll out the puff pastry sheet or pie crust on a lightly floured surface until it's about 1/8" thick.
Transfer to lined baking sheet.
Spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch or two border all around.
Gently fold the sides of the pastry, a little at a time, up over some of the berries, leaving the fruit in the center exposed.
Brush top of pastry lightly with water and sprinkle with turbinado sugar.  Bake for 30-35 minutes until crust is golden and strawberries are bubbling.
Let sit for 5-10 minutes before cutting.
Moose Bourguignon


Ingredients:
onions, shallots, garlic cloves, red wine, carrots, parsnips, turnip, dried thyme, bay leaves, all-purpose flour, parsley

Directions:
Preheat the oven to 350 degrees F.
Sautee the scrunchions in a skillet over medium heat until the fat has rendered and they are golden brown. Add the onions, shallots and garlic and cook until soft. Transfer the mixture to a large roasting pan.
Brown the moose in the skillet used for the scrunchions and transfer to the roasting pan.
Add the wine, carrots, parsnips, turnip, thyme, bay leaves and 2/3 cup water to the roasting pan and sprinkle with the flour, salt and pepper.
Cover the roasting pan with aluminum foil and cook the bourguignon in the oven until tender, about 2 hours.
Garnish with the parsley and serve with the potato bread on the side.