xiaoxl/recipe_data huggingface dataset:
DUCK BREAST With BLOOD ORANGE SAUCE


Ingredients:
duck breasts, sea salt, black pepper, garlic cloves, ginger, blood orange, brown sugar, harissa, hot paprika, low sodium chicken broth

Directions:
Preheat oven to 350ºF. Pat dry breasts and season with salt and pepper; rest at room temp for 15 minutes. In a cold pan without oil or butter, place breasts, skin side down. Turn the heat on medium-low and cook for 10 minutes or until skin is brown and crisp. Flip over and transfer them immediately to the preheated oven; cook for 8 to 10 minutes or until the internal temperature reads 140ºF. Remove from the heat and place them, skin side up, onto a cutting board to rest. Transfer duck fat into a bowl.
Return pan to burner and on medium heat, add garlic and ginger; sauté for 30 seconds scraping the bottom of the pan. Pour in blood orange and add brown sugar, harissa, hot paprika and chicken broth; stir. Turn the heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add beurre manié and stir until completely dissolved and sauce thicken. Slice breasts and drizzle sauce over. Serve 4.
Carrot Cake With Cream Cheese Frosting


Ingredients:
flour, cinnamon, sugar, eggs, vanilla, carrots, pineapple, cream cheese, butter, margarine, powdered sugar, vanilla

Directions:
Cake:
Preheat oven to 350 degrees F.
Mix flour, cinnamon, vegetable oil, eggs, and vanilla together with an electric mixer.
Add carrots, nuts, and pineapple. Stir them in with a spoon until well incorporated.
Pour mixture into floured pie pan and bake for around 50 minutes.
After cooked through, let cool in the fridge. Do not frost until completely cool.
Frosting:
Mix cream cheese, butter, and vanilla together with a mixer on high.
Add powdered sugar ½ cup at a time on low mixing until desired stiffness is achieved.
Chill in the fridge. Cake is best frosted when both are cool.
Garnish with carrot shreds and chopped nuts.
" Thicker Than Pea Soup" Pea Soup


Ingredients:
water, carrots, onions, potatoes, turnips, salt, pepper

Directions:
Throw all the ingredients into a large pot, bring to a boil, then simmer for about 2 hours, or until the peas have completely softened.
Make sure you stir this frequently as it will have a tendency to stick to the pot.  Add more water if gets too thick.
Tasty Baked Potato Wedges


Ingredients:
potatoes, olive oil, basil, parsley, chili powder, paprika, salt, pepper

Directions:
Wash and pat dry potatoes. Cut into wedges or fry shape., Put into a large bowl., Add all spices and oils into the bowl and combine well., Line a cookie sheet with parchment paper., Transfer coated potato wedges to cookie sheet., Bake in 400°F oven for about 40 minutes., Flip the potatoes over every 10 minutes or so.
Best Gluten-Free Pita Bread
Category: bread
By Fioa

Bake this perfect gluten-free pita bread from scratch with a few simple ingredients. A wonderful gluten-free alternative for sandwiches and snacks.

Ingredients:
1 ¼ cups gluten-free oat flour (such as Bob's Red Mill®)
½ cup potato starch
⅓ cup cornstarch
⅓ cup tapioca flour
2 tablespoons xanthan gum
1 tablespoon active dry yeast
1 teaspoon white sugar
1 teaspoon salt
1 cup warm milk
1  egg
¼ cup olive oil
1 teaspoon apple cider vinegar

Directions:
Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute. Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to the flour mixture on low speed; mix until a soft dough comes together, about 5 minutes. Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours. Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven. Spray pita breads with water and place them straight on the hot pizza stone. Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 6 pita breads

Calories: 307.8
Fat: 12.8 g
Saturated fat: 2.3 g
Carbohydrates: 43.8 g
Sugars: 2.9 g
Dietary fiber: 8.8 g
Protein: 6.4 g
Cholesterol: 30.5 mg
Sodium: 533.9 mg
Harvest Spirits’ Seersucker Sling Labor Day Cocktail


Ingredients:
tonic water, fresh thyme, blueberries, apple

Directions:
Combine:
2oz Harvest Spirits Core Apple Vodka.
2oz Tonic Water.
Garnish with thyme and alternating peeled apple slices and blueberries for striped, seersucker effect using a toothpick.
Serve over ice in chilled cocktail glass.
Sauteed Leeks and Carrots


Ingredients:
light olive oil, dry white wine, leeks, carrots, nutmeg

Directions:
Heat the oil and wine in a wide skillet.
Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
Stir in the nutmeg, if desired, season with salt and pepper, and serve.
Ricotta Stuffed Zucchini
Category: appetizers-and-snacks
By chunker

This appetizer is quick to prepare and delicious.

Ingredients:
2  zucchini, halved lengthwise
½ teaspoon salt
½ teaspoon ground black pepper
½ cup part-skim ricotta cheese
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet. Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl.  Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 41.2
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 2.9 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 6.7 mg
Sodium: 669.7 mg
Butter Tarts


Ingredients:
butter, milk, egg, brown sugar, vanilla, pecans, raisins

Directions:
Preheat oven to 450°F.
In a saucepan, melt butter on low; add all the remaining ingredients except the raisins and/or pecans.
Do not let it boil or the egg will cook.
Fill tart shells (I use ready-made ones] only 2/3 full and top with a whole pecan if desired.
Bake at 450°F for 8 minutes and then reduce temperature to 350°F for 15-20 minutes until delicately browned.
Dashi Stock (Konbudashi)
Category: soups-stews-and-chili
By Kyle Hildebrant

Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

Ingredients:
1 ounce dashi kombu (dried kelp)
1 quart water
½ cup bonito flakes

Directions:
Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter. Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

Prep time: 5 mins
Cook time: 5 mins
Total time: 1 hr
Yields: 8 servings

Calories: 12.2
Carbohydrates: 2 g
Protein: 1 g
Sodium: 111.1 mg
Best of the Bay Recipes...oyster Fritters


Ingredients:
flour, baking powder, salt, fresh ground pepper, egg, milk

Directions:
Using a whisk, beat the eggs in a small bowl.  Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper.  Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot.  Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes.  Remove and drain.  Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Pigeon Pea Paste (Aka Arhar Dal or Toovar Dal)


Ingredients:
water, canola oil

Directions:
Pick over the peas and wash them well.  Drain.  Soak the peas overnight in water to cover by 5 inches.  Drain, discard soaking liquid.
PRESSURE COOKER METHOD:
Put the drained peas in a pressure cooker and cover with water by 1/2 inch.  Add a few drops of cooking oil to prevent foaming. Put the lid on and bring up to pressure.  Cook for 15 minutes.  Allow the pressure to drop by itself.
NON-PRESSURE COOK METHOD:
Put the drained peas in a medium pan along with water to cover them by 2 inches and bring it to a boil.  Cover partially, turn the heat down to low, and simmer gently until the beans are tender, 1-1/4 to 1-1/2 hours.
Cottage Cheese Berry Muffins


Ingredients:
cottage cheese, milk, sugar, baking powder, mixed berry, oats

Directions:
Preheat oven to 180.
add all ingredients, in order, to blender/food processor and blitz until just mixed (I used frozen berries so blitzed till just mixed and still had bit of berries in the mix - not completely smooth].
spoon into muffin tins about 3/4 full and bake 20 - 30 mins till lightly browned (my oven in th house I am renting is a bit dodge so cooked for 25 mins and they were just about burnt on bottom and slightly undercooked inside so timing really depends on your oven :]  ].
Potato Encrusted Tilapia #5FIX


Ingredients:
leek, unsalted butter

Directions:
Pat potatoes dry and mix with leeks.
Heat the oil and butter in a large nonstick skillet until hot.
Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
Place fish onto each pile of potatoes  and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
Flip and repeat for the other side. Cook until golden.
I like to serve with lemon and horseradish.
Quick Beef-&-Bacon Chili & Beans


Ingredients:
garlic cloves, onions, green bell pepper, streaky bacon, lean ground beef, chili powder, cayenne pepper, ground cumin, crushed tomatoes, kidney beans, tomato paste, brown sugar, dried oregano leaves, salt, fresh ground black pepper, sharp cheddar cheese, red onion, sour cream

Directions:
In a large saucepan, heat oil over medium heat.  Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
Add chili powder, cayenne and cumin and saute 1 minute more.
Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
Serve in individual bowls garnished with cheese, onion, and sour cream.
Shrimp Stuffed Mushrooms
Category: appetizers-and-snacks
By Tony Anderson

This is a wonderful dish that can be served with almost any main course. These mushrooms stuffed with shrimp and topped with melted Cheddar cheese go really will with Italian food. I love them!

Ingredients:
2 pounds large mushrooms
¾ pound cooked baby shrimp
1 cup crushed bacon flavored crackers
1 cup cream cheese, softened
½ cup shredded sharp Cheddar cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish. Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish. In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese. Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 10 servings

Calories: 190.8
Fat: 12.5 g
Saturated fat: 6.8 g
Carbohydrates: 7.5 g
Sugars: 1.9 g
Dietary fiber: 1 g
Protein: 13.2 g
Cholesterol: 83.2 mg
Sodium: 213.7 mg
Easy Taco Skillet
Category: everyday-cooking
By Amanda

Easy recipe that uses only one pan. This recipe can be made for under $10!

Ingredients:
1 pound ground beef
1  onion, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
1 cup converted rice
1 (1 ounce) package taco seasoning
1 cup shredded Mexican cheese blend
1 cup shredded lettuce

Directions:
Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and   into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 494.3
Fat: 24.7 g
Saturated fat: 13 g
Carbohydrates: 34.5 g
Sugars: 6.4 g
Dietary fiber: 2.4 g
Protein: 30.1 g
Cholesterol: 103.3 mg
Sodium: 1010.3 mg
Limoncello Cosmopolitan


Ingredients:
vodka, cranberry juice

Directions:
Pour into  shaker with a little ice., Shake and pour into martini glass and garnish with a lemon wedge.
Stir Fried Chicken & Macaroni Salad


Ingredients:
fresh green beans, salt, water, boneless skinless chicken breast, ground ginger, small shell pasta, kidney beans, soy sauce, fresh lime juice

Directions:
Cook the pasta, and drain well.
Heat one tablespoon of oil in a large skillet on medium high heat. Add green beans and 1/4 teaspoons salt. Cook and stir until beans are coated and hot. Add water. Stir-fry until beans are crisp-tender. Remove from skillet.
Heat remaining 2 tablespoons of oil in the skillet. Add chicken, ginger, remaining salt and cook/stir until chicken is no longer pink. Remove from heat.
Combine pasta, kidney beans, green beans, chicken, soy sauce and lime juice.
Serve hot or cold. It's great both ways.
Granny's Cherokee Casserole
Category: main-dish
By Heather Denard

My Granny always made this for Thanksgiving and Christmas dinner.

Ingredients:
1 pound lean ground beef
1  onion, finely diced
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup instant rice
1 (14.5 ounce) can diced tomatoes
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons white sugar
6 slices American cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat. Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes.  Place  in a 9x13 inch casserole dish. Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Yields: 8 to 12 servings

Calories: 240.7
Fat: 15.1 g
Saturated fat: 6.9 g
Carbohydrates: 12.8 g
Sugars: 2.7 g
Dietary fiber: 0.8 g
Protein: 12.4 g
Cholesterol: 45.5 mg
Sodium: 522.5 mg
Honey Hoisin Glazed Wings


Ingredients:
chicken wings, kosher salt, cracked black pepper, rice vinegar, crushed red pepper flakes, honey, hoisin sauce, soy sauce, scallions

Directions:
Arrange an oven rack in the lower third of the oven and preheat the broiler.
Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl.
Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes.
Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl.
Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.
Wild Mushroom Omelette


Ingredients:
olive oil, eggs, black pepper, hard cheese, parsley

Directions:
Heat half the oil in a pan, add the mushrooms and cook for 5 minutes until brown. Set aside.
Heat the rest of the oil in the same pan and add the beaten egg, let sit until the egg starts to set then sprinkle on black pepper, mushrooms, cheese and parsley and let stand for another 3 minutes or until egg is cooked through.
Fold in half and serve.
Easy Elegant Salmon


Ingredients:
salmon fillets, parmesan cheese, mayonnaise, fresh lemon juice, capers, garlic powder, dried dill

Directions:
Preheat the oven to 400 degrees.
Line a large shallow dish with foil and arrange the fillets skin side down.
Mix the cheese, mayonaise, lemon juice, capers, garlic powder and dried dill in a small bowl.
Spoon the mayonaise mixture over the fillets.
Bake 25 to 30 minutes or until the fillets flake easily when tested with a fork.
Serve immediately.
Braised Boneless Short Ribs


Ingredients:
kosher salt, fresh ground black pepper, boneless beef short ribs, onions, tomato paste, garlic cloves, red wine, beef broth, carrots, fresh thyme, bay leaf, cold water, gelatin powder

Directions:
Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.].
Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.
Crock Pot Spanish Inspired Beef Stew


Ingredients:
stewing beef, onion, garlic cloves, carrots, turnips, white potatoes, tomato paste, dry sherry, olive oil, flour, thyme, parsley sprigs, kosher salt, pepper

Directions:
Prep all vegetables: onions, garlic, carrots, potatoes and turnips. Set aside.
Trim meat of all visible fat and cut into 1 inch cubes.
Season meat with kosher salt and pepper.
Dredge meat in flour shaking all excess flour off. I use a plastic baggy to do this and make less of a mess.
Heat olive oil in a large skillet on medium high heat.
Once the oil is hot enough add meat and brown on all sides. You may have to do this in batches depending on the size of your skillet.You do not want to cook the meat all the way through, just brown the meat.
Remove meat from skillet and set aside.
Add dry sherry to the pan picking up any of the browned pieces and reducing the liquid to one half.
Add the beef broth. Allow the liquid to come to a boil an simmer for about 3 minutes.
Turn heat off and add tomatoes paste and whisk until the liquid is smooth.
Add smoked paprika and stir so it's completely incorporated into the tomato/broth mixture.
Add onions,garlic, turnips, potatoes, carrots and meat to the crockpot.
Pour tomato broth over the meat and vegetables.
Add thyme and parsley sprigs and mix through the stew.
Set crockpot on low and cook for 8-9 hours or until meat is very tender.
Add salt and pepper to taste, if needed, when the stew is done.
Sauteed Brussels Sprouts


Ingredients:
Brussels sprout, garlic, salt, ground black pepper

Directions:
Heat a large skillet over medium heat.  Add the Brussels sprouts to the pan and cook, stirring occasionally, for 15 minutes or until sprouts are cooked to your liking.
Add the garlic, salt, and pepper to the pan and cook for 1 more minute, stirring constantly.
Serve immediately.
Eggplant Lasagna


Ingredients:
salt, eggs, eggplant, mozzarella cheese, parmesan cheese

Directions:
About 1/2 hour before serving:
Preheat oven to 350 degrees.
Prepare noodles and drain.
While noodles are cooking:
Place bread crumbs and 1/2 teaspoon salt on waxed paper.
In small dish, beat eggs with 2 tablespoons water.
Dip eggplant into egg mixture then in crumbs.
Cook eggplant in hot oil a few at a time.
In a greased 13 X 9 inch baking dish, layer noodles, then eggplant slices, then mozzarella cheese, then spaghetti sauce.
Repeat layers.
Sprinkle with parmesan cheese.
Bake 30 minutes, uncovered.
Mini Pound Cake Banana Pudding


Ingredients:
bananas, banana cream instant pudding, French vanilla instant pudding, milk, sweetened condensed milk, Cool Whip

Directions:
Slice each pound cake into 4 slices and place in the bottom of a 9  X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
Creamed Chipped Beef on Toast - Cayenne Kick


Ingredients:
butter, all-purpose flour, milk, cayenne pepper

Directions:
In a medium saucepan over low heat, melt butter.
Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.
Bring to a boil, stir in beef and cayenne, heat through and serve over toast.