xiaoxl/recipe_data huggingface dataset:
Hearty Vegan Navy Bean Soup


Ingredients:
navy beans, water, carrots, red wine vinegar, onions, garlic cloves, celery leaves, cabbage, bay leaves, tomato sauce, ground ginger, mustard powder, chili powder, black pepper, thyme, parsley flakes, salt, Tabasco sauce, habanero sauce

Directions:
Wash and pick over beans.
Cover with water and soak overnight, or quick soak.
Discard soaking water, rinse beans and put in a large soup pot.
Add the 8 cups of water and bring to a boil.
Cover tightly and reduce heat to a low simmer.
Add carrots.
In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat].
Add garlic, celery leaves, and cabbage.
Continue sautéing, adding more liquid as necessary.
When the mixture has cooked down somewhat, add it to the beans.
Add tomato sauce, bay leaves, and spices.
Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally.
Remove bay leaves and serve with hard bread and salad.
Pork Fried Rice


Ingredients:
curry powder, olive oil, garlic cloves, cooked long-grain rice, salsa, soy sauce, frozen corn kernels, scallion

Directions:
Pound the pork with meat mallet/rolling pin between cling wrap until thin.
Season both sides with salt, pepper and curry powder; rub it in with your fingers then set aside for a few minutes.
Heat 1 TB oil in a wok/skillet.
Once hot, pan fry the pork fillet for approx 1-2 mins each side until cooked.
Remove from pan and let cool slightly, then slice it thinly across the grain.
Heat remaining 1 TB oil in the wok; once hot, saute the garlic until fragrant (approx 30sec].
Add rice and stir well.
Stir in salsa, soy sauce and corn; saute for another minute (If it gets too dry, add a few tsp of water or chicken stock].
Mix in sliced pork and stir briefly to heat through and for flavors to blend.
Garnish with some chopped scallions before serving.
Asparagus With Creamy Mustard Onion Sauce


Ingredients:
asparagus, butter, onion, salt, white pepper, ground mustard, light sour cream

Directions:
Steam/boil asparagus until desired tenderness (usually 3-4 mintes]; drain and place on serving platter.
Meanwhile, in a small saucepan, over med-low heat, melt butter.  Add minced onion and saute for about 5-6 minutes, or until onions are translucent and tender; do not brown butter or burn onions.
Reduce heat to low; add salt, white pepper, and ground superfine mustard.  Add light sour cream and stir well.  Heat through, about 1-2 minutes.  Pour sauce over hot, cooked asparagus and serve.
Haddock in Mustard Sauce


Ingredients:
milk, haddock fillets, salt, black pepper, heavy cream, Dijon mustard, sugar, sour cream, unsalted butter, flat leaf parsley

Directions:
Combine the stock and milk in a skillet large enough to hold all of the fish in a single layer.
Bring to a simmer over medium heat.
Add the fish, salt, and pepper; and cook uncovered for 5 - 7 minutes, or until the fish just flakes when you touch it with a fork.
Carefully move the fish to a heated platter, cover, and keep warm.
Bring the poaching liquid to a boil, and reduce to 1 cup (about 10 minutes].
Reduce heat to medium, add the cream, and cook for 2 more minutes.
whisk in the mustard, sugar, and sour cream, bring back to a simmer.
Whisk in the butter, a bit at a time, until fully incorporated.
Add any juice that has accumulated on the platter, then strain the sauce over the fish.
Sprinkle with parsley, then serve immediately.
Garlic Basil Chicken With Red Roasted Pepper Alfredo Spaghetti


Ingredients:
chicken breasts, butter, garlic cloves, fresh basil leaves, alfredo sauce, spaghetti noodles

Directions:
Pre-heat oven 350.
Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
Bake uncovered for 15 minutes.
Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
Serve. Pepper to taste.
Halushki
Category: world-cuisine
By Kris

This is a traditional Polish recipe handed down from my grandma.  Its quick, simple, inexpensive, tasty and makes enough to feed an army.

Ingredients:
1 ½ pounds pork chops
garlic powder to taste
salt and pepper to taste
1  onion, chopped
1 large head cabbage, cut into squares
1 pound large egg noodles
1 tablespoon butter

Directions:
Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked.  It is ok if they stick a little, as the drippings are essential in this dish.  When done, remove chops and set aside. Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely. In a separate large saucepan, boil the egg noodles in water until cooked.  Drain noodles and mix in butter. Cut up the pork chops to bite size pieces and set aside.  When the cabbage has cooked down, add pork and cooked noodles and mix completely.

Prep time: 45 mins
Total time: 50 mins
Yields: 8 servings

Calories: 333.5
Fat: 9.2 g
Saturated fat: 3.3 g
Carbohydrates: 44.8 g
Sugars: 5.1 g
Dietary fiber: 4.6 g
Protein: 18.8 g
Cholesterol: 72.9 mg
Sodium: 44.6 mg
Ww 2 Points - 3 Bean Tacos


Ingredients:
olive oil, red bell pepper, green bell pepper, chili powder, dried oregano, ground cumin, garlic clove, canned chick-peas, canned black beans, canned pinto beans, no-salt-added tomato sauce, iceberg lettuce, diced tomato, reduced-fat sharp cheddar cheese, salsa

Directions:
Heat oil in a large nonstick skillet over medium-high heat until hot.
Add onion and next 6 ingredients (onion through garlic], and sauté 2 minutes.
Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.
Prepare taco shells according to package directions.
Spoon 1/4 cup bean mixture into each taco shell.
Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.
Midgnight Garden Chicken Casserole


Ingredients:
cooked rice, milk

Directions:
Drain the beans and corn.  Preheat the oven to 350 degrees.
In a large bowl, combine beans, corn, soup, chicken, rice, and milk.
Spray a 2-quart baking dish with cooking spray.  Pour chicken and vegetable mixture into the dish.
Bake at 350 degrees for 20 minutes.  Top casserole with onion rings.  Bake an additional 10 minutes, or until golden brown and bubbly.
Momma's Best Chicken and Dumplings
Category: soups-stews-and-chili
By MA McBridges

There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.

Ingredients:
¼ cup butter
2 ribs celery, quartered
1 large carrot, quartered
1 small onion, chopped
1 teaspoon mashed garlic
2 large bay leaves
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
2 pounds bone-in chicken breasts
water to cover
2 tablespoons self-rising flour (such as White Lily®)
2 cups self-rising flour (such as White Lily®)
¼ cup cold shortening
¼ cup chicken broth, slightly chilled

Directions:
Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side. Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool. Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot. Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined. Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife. Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered. Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.

Prep time: 30 mins
Cook time: 1 hr 28 mins
Total time: 2 hrs 33 mins
Yields: 8 servings

Calories: 405.4
Fat: 19.3 g
Saturated fat: 7.2 g
Carbohydrates: 28.4 g
Sugars: 1.2 g
Dietary fiber: 1.7 g
Protein: 27.9 g
Cholesterol: 83 mg
Sodium: 718.1 mg
Spicy Broccoli and Soba Noodle Stir-Fry


Ingredients:
soy sauce, tamari, sugar, cornstarch, fresh lemon juice, garlic cloves, cayenne, broccoli florets, water, sake, carrot, baked tofu, toasted sesame seeds

Directions:
Bring 3 quart water to boil in a large pot.
While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
When water boils add soba noodles and cook 8-10 minutes.
Meanwhile, warm vegetable oil in a wok or large skillet over medium heat.  Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute].
Stir in broccoli, water and sake; cover and cook 3-4 minute.
Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
When soba noodles are al dente, drain and rinse them.  Add to the vegetables and stir until they are coated with sauce.
Serve immediately, garnished with sesame seeds.
Rosemary Roast Chicken With Smothered Potatoes


Ingredients:
extra virgin olive oil, chicken, red onions, new potatoes, rosemary, garlic cloves, rosemary

Directions:
Preheat oven to 425°F.
Brush a 9x13" baking dish with 1 T olive oil.
Butterfly the chicken (or buy it already done to save time].
Salt and pepper the onions and potatoes.
Place potatoes in center of baking dish.
Sprinkle with chopped rosemary and garlic.
Flatten chicken out over the potatoes and surround with onion quarters.
Drizzle remaining olive oil over chicken and salt and pepper generously.
Put chicken in oven and roast for 45 to 50 minute until skin is browned.
Pour off all the liquid and garnish with fresh rosemary branches.
Serve hot or cold.
Garlic Roasted Potatoes


Ingredients:
potatoes, olive oil, salt, black pepper, garlic

Directions:
Preheat the oven to 400°F.
Mix the olive oil, salt, pepper, and garlic together.
Toss the potatoes in the oil mixture.
Spray a baking sheet with Pam and dump the potatoes onto it.  Make sure that they are in a single layer.
Bake for 1 hour (flipping once halfway through].
Cream Puffs I
Category: world-cuisine
By MYFBIL

Puff pastry with a custard cream filling.  Garnish with melted chocolate or a dusting of confectioners' sugar.

Ingredients:
½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2  egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4  eggs

Directions:
For the custard:  In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt.  Stir in milk, a little at a time, until smooth.  Bring to a boil over medium heat, stirring constantly.  Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir.  Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again.  Remove from heat, add vanilla.  Cover and chill in refrigerator. Preheat oven to 450 degrees F (230 degrees C). For the pastry:  In a medium saucepan, combine shortening and water and bring to a boil.  Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture.  Stir vigorously until mixture forms a ball.  Remove from heat, and add eggs, one at a time, stirring vigorously after each addition.  Drop by spoonfuls onto baking sheet, or pipe into desired shape. Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden.  Cool completely, split, fill with custard, and replace tops.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 20 small puffs

Calories: 255
Fat: 14.4 g
Saturated fat: 4.1 g
Carbohydrates: 25.1 g
Sugars: 12.5 g
Dietary fiber: 0.4 g
Protein: 6.4 g
Cholesterol: 120.4 mg
Sodium: 81.2 mg
Chef Paul's Red Bean S and Rice With Ham Hocks


Ingredients:
dried red kidney beans, water, ham hocks, water, celery, onions, green bell peppers, bay leaves, white pepper, dried thyme leaves, garlic powder, dried oregano leaves, cayenne, black pepper, Tabasco sauce, andouille sausage

Directions:
Cover the beans with water 2" above beans.
Let stand overnight.
Drain just before using.
Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
Cover and bring to a boil over high heat.
Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
Remove ham hocks from pan and set aside.
Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
*If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
Add the ham hocks and cook and stir 10 minutes more.
Serve immediately over hot, white rice.
Oatmeal Butterscotch Cookies


Ingredients:
margarine, brown sugar, sugar, eggs, vanilla, salt, baking soda, flour, oatmeal

Directions:
Cream margarine, brown sugar, and sugar. Add eggs and vanilla and beat well. Combine salt, baking soda, flour, and oatmeal. Stir into creamed mixture. Stir in butterscotch chips.
Drop onto a cookie sheet. (This creates a very soft dough and must be dropped not rolled, these are best when baked right away].
Bake at 350 degrees for 11 minutes.
Creamy, Bacon, Walnut ,and Blue Cheese Dip


Ingredients:
cream cheese, sour cream, green onions, blue cheese, walnuts

Directions:
In a mixing bowl, beat together cheese, sour cream, and onion with electric mixer until fluffy.
Stir in blue cheese, walnuts, and bacon.
Mix well.
Chill up to 24 hours.
If dip thickens after chilling, stir in 1 to 2 tablespoons milk.
Serve and enjoy.
Egyptian Toasted Pine Nut Couscous With Garlic Shrimp


Ingredients:
large shrimp, olive oil, garlic cloves, dried tarragon, dried thyme, pine nuts, couscous, chicken broth, green onion, lemon juice, butter, parmesan cheese

Directions:
Peel, devein and rinse shrimp if needed, and then pat dry.
Place shrimp in a large self-sealing plastic bag.
Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag.
Gently turn and 'massage' the bag to coat the shrimp with the marinade.
Refrigerate for at least one hour.
Prepare the couscous according to the package directions, substituting the chicken broth for the water.
Stir the pine nuts and onions into the couscous and set aside.
Combine the lemon juice and butter in a bowl, and set aside.
Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough].
Pour half of the butter over the shrimp.
To serve, divide the spinach among individual bowls.
Spoon the couscous onto the spinach.
Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.
Sausage and spinach soup


Ingredients:
sausage meat, diced tomatoes, tomato paste, frozen spinach, white rice, onion, olive oil, butter, water

Directions:
Sautee the onion in oil and butter until soft.
Add the sausage meat and stir-fry until no longer pink on the outside.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Add the water and bring to boil.
Add the canned tomatoes and the rice.
Cook until the rice and the sausage are done.
If using frozen spinach, add it early and break apart; if fresh or canned, add it a few minutes before the end.
Serve with grated mozzarella sprinkled on the top.
Duck Stock (Save That Carcass)


Ingredients:
duck carcass, onion, carrot, celery, red chili pepper, garlic cloves, ginger, star anise, lime rind, coriander sprigs, black peppercorns

Directions:
Throw everything into a large pot and cover with water (about 3 litres]. Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro] and return stock to the cooktop.
Boil until 2 or 3 (500-750 ml] of stock remain. I stop reducing when the flavour is good. Strain again.
Cool quickly, label and freeze.
No need to season it-that happens when I use it for soup in the future.
Speedy Vegetarian Pizza


Ingredients:
tomato paste, garlic cloves, tomatoes, bocconcini, artichoke hearts, kalamata olives, red capsicum, reduced-fat cheddar cheese

Directions:
Preheat oven to 230C (450F/gas8].
Put a pita breads onto 2 non-stick baking trays and spread with the combined tomato paste and garlic, leaving a 2cm (3/4in] border.
Top the pita breads with the tomatoes, bocconcini, artichokes, olives, capsicum, beans and cheese.
Bake for 20 minutes or until the bases are crisp and the topping is golden.
Cut into wedges to serve.
Lean Weight Watchers Shepherds Pie


Ingredients:
potatoes, nonfat milk, fat free chicken broth, Dijon mustard, onion, ground turkey, all-purpose flour, Worcestershire sauce, fresh sage

Directions:
Boil potatoes until tender enough to mash.  Add milk and 1/2 cup of the chicken broth, mustard, and mash together.  Add salt and pepper to taste.
Preheat over to 350.
Spray nonstick skillet with cooking spray (or small amount of oil].  Add the onion and garlic and cook until soft.  Add the ground turkey and cook until browned.
Sprinkle flour over the turkey mixture.  Stir well and cook until flour is absorbed (about 30 seconds].  Stir in worcestershire sauce, sage, salt and pepper.
Stir in 3/4 cup chicken broth.  Turn down heat to simmer and cook until the sauce bubbles and thickens.
Stir in peas and carrots.  Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.
Place on a rimmed baking sheet and place in oven for about 40 minutes.
Let stand about 5 minutes before serving.
Dutch Apple Pie


Ingredients:
apples, white sugar, brown sugar, flour, ground cinnamon, flour, brown sugar, margarine, ground cinnamon

Directions:
To 5 c apples add next 4 ingredients& toss.
Pour into unbaked pie shell.
Topping; Combine ingredients& sprinkle over pie.
Bake on bottom shelf for 10 min@ 400, then turn oven to 325& bale for about 50 minute.
Whole Wheat Sour Cream Coffee Cake


Ingredients:
brown sugar, pecans, cinnamon, white whole wheat flour, unbleached all-purpose flour, baking powder, baking soda, salt, sugar, butter, vanilla, eggs, sour cream

Directions:
Mix all filling ingredients. Set aside.
Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
Beat in sour cream and flour mixture alternately on low speed.
Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
Bake for about 1 hour or until toothpick inserted near center comes out clean.
Cool before remove from the pan.
Stuffed Spinach Chicken


Ingredients:
boneless skinless chicken breasts, mozzarella cheese, parmesan cheese, salt, pepper, garlic powder, onion powder, heavy whipping cream, milk

Directions:
Preheat oven to 350 degrees.
In a mixing bowl, combine Fiesta cheddar soup, half of whipping cream, and milk. After completely mixed, finish adding the rest of the whipping cream, and use half of mixture on the bottom of casserole dish.
Once the bottom of the casserole dish is cover, sprinkle a few leaves of baby spinach on top of soup mix.
Put dish aside, and butterfly the Chicken breast (make sure you don't separate it fully,] and then pound down the meat evenly just to loosen up the meat and to tenderize.
Lightly season with salt, pepper, garlic powder, and onion powder.
Once seasoned, sprinkle shredded mozzarella over chicken, then add baby spinach, and carefully roll up the chicken breast, and place in casserole dish with the open end of chicken facing down.
Repeat chicken rolling process until all done, and casserole dish is filled.
sprinkle the remaining seasonings over rolled chicken breast and then top off with the remaining of soup mixture.
Place in the center of the preheated oven for 30mins. After 30mins rotate dish a full 180 degrees. After another 20mins, sprinkle the remaining shredded mozzarella cheese and the parmesan cheese. and finish baking. (Do Not Cover Dish.].
Serve with side of steamed veggies or salad.
Pork Empanadas
Category: world-cuisine
By Michele O'Sullivan

Tender pork turnovers. Filling can be used for almost anything else, such as taco filling. Can be frozen baked or unbaked. The pork and the empanada dough can be made ahead of time.

Ingredients:
2 pounds pork butt roast
1  onion, quartered
2 cloves garlic
½ teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
2  bay leaves
1 ½ cups all-purpose flour
¾ cup masa harina
1 teaspoon baking powder
¼ teaspoon salt
½ cup lard
1  egg, beaten
½ cup milk
1 cup chipotle salsa

Directions:
To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough. To make the dough: Sift together the flour,  , baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate. Preheat oven to 375 degrees F (190 degrees C). After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork. Lightly grease a baking sheet. On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal. Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos. Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

Prep time: 50 mins
Cook time: 20 mins
Total time: 3 hrs 45 mins
Yields: 16 empanadas

Calories: 209.3
Fat: 12.6 g
Saturated fat: 4.7 g
Carbohydrates: 15.4 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 8.5 g
Cholesterol: 40.6 mg
Sodium: 270.2 mg