xiaoxl/recipe_data huggingface dataset:
Beer-Onion-Jalapeno Cheese Bread
Category: bread
By Nate Thee

A delicious and hearty bread that is great for eating with butter or making a sandwich.

Ingredients:
8 ounces flat lager-style beer
1 tablespoon butter
1 tablespoon sugar
1 ½ teaspoons salt
3 cups bread flour
1 package yeast
4 ounces pepper jack cheese, shredded
4 ounces Asiago cheese, shredded
2  jalapeno peppers, seeded and chopped
¼ cup chopped onions

Directions:
Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C). Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl. Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture. Select Basic or White Bread cycle and start machine. After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 45 mins
Yields: 1 loaf

Calories: 143.6
Fat: 10.1 g
Saturated fat: 6 g
Carbohydrates: 4.1 g
Sugars: 1.9 g
Dietary fiber: 0.4 g
Protein: 7.2 g
Cholesterol: 31.7 mg
Sodium: 706.6 mg
Stir-Fried Green Beans


Ingredients:
crushed red pepper flakes, fresh green beans, garlic, kosher salt, fresh coarse ground black pepper

Directions:
"In a large wok, heat oil with red pepper flakes over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Cover and continue cooking until green beans are tender, about 10 minutes. Sprinkle with sesame seeds before serving."
Olive and Thyme Bread


Ingredients:
active dry yeast, water, all-purpose flour, all-purpose flour, kosher salt, kalamata olive, fresh thyme

Directions:
ADDITIONAL INGREDIENT:   1 1/4 cups basic bread sponge (from my basic bread sponge recipe].
Can use any fleshy black olive in place of Kalamatas.
In a bowl, dissolve  the yeast in the water.  Allow to proof for three minutes.
Stir the sponge into the water, breaking the sponge up using your hands or a spoon.
Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Mix in the olives and thyme until distributed.  This dough will be wet and sticky.
Turn the dough out onto a lightly floured surface, and knead as much of the 1/3 cup of flour as is required to make a smooth and elastic dough.
Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic.  Allow to rise in a draft-free location for two hours.
Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles.  Shape each half into a loose oval.  Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom.  Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours.
Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425.   Place a baking pan with decent sides on the bottom shelf.  Boil two cups of water.   Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan.
Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom.  Take the loaves out of the pans and cool on a rack.
Rosemary Garlic Knots
Category: appetizers-and-snacks
By St3ph

A quick-and-easy recipe for garlic knots that are extremely flavorful. They are a big hit at parties and get-togethers.

Ingredients:
1 (10 ounce) can jumbo, butter-flavored biscuits
⅓ cup olive oil
2 teaspoons dried rosemary, or more to taste
3 teaspoons granulated garlic
½ teaspoon chili powder
½ teaspoon salt
1 dash dried basil
1 dash dried oregano
1 dash ground black pepper

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Shape biscuit dough into 12 balls. Roll each ball into a 4- to 6-inch long strip. Combine olive oil, rosemary, garlic, chili powder, salt, basil, oregano, and pepper in a bowl. Dip dough strips one-by-one into the oil mixture and roll until totally covered. Tie each strip into a knot, stretching as needed. Place knots on an ungreased baking sheet. Bake in the preheated oven until golden brown, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 knots

Calories: 132
Fat: 9.2 g
Saturated fat: 1.7 g
Carbohydrates: 11 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 1.7 g
Cholesterol: 0.2 mg
Sodium: 331.6 mg
Chocolate Caramel Slice


Ingredients:
brown sugar, self-raising flour, butter, butter, golden syrup, sweetened condensed milk, butter

Directions:
Preheat oven to 375F (180C].  Grease an 8-inch baking pan and line bottom and sides with wax paper.
Stir brown sugar, coconut and flour together.  Add butter and mix until well--combined.  Firmly press mixture into prepared pan using the back of a tablespoon.
Bake for 10-12 minutes until lightly-brown and slightly-risen.  Make caramel during this time.
Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally.  When butter has melted, add condensed milk.  Cook, stirring constantly, for about 9-12 minutes, or until caramel thickens,
Gently spread caramel evenly over base.  Return to oven for a further 10-12 minutes (a border of lightly-browned caramel will form around the edges of the slice].  Allow slice to cool to room temperature.
For the chocolate topping:  Melt chocolate and butter in a small saucepan over VERY low heat.  Whisk well to incorporate butter into chocolate and spread evenly over caramel slice.  Refrigerate until chocolate is set, about 30 minutes.  Holding onto wax paper, remove slice from baking pan.  Cut into 12 squares, using a hot, dry knife.  You may have to dip your knife into very hot water (and dry] before making subsequent cuts, to keep the cuts neat.
Pickled Eggplant (Aubergine) - Jamie Oliver


Ingredients:
water, white wine vinegar, kosher salt, eggplants, dried oregano, red chili pepper, garlic cloves, extra virgin olive oil

Directions:
Combine water, vinegar and salt in a pot. Bring to a boil.
Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
Chef John's Shakshuka
Category: everyday-cooking
By Chef John

This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.

Ingredients:
2 tablespoons olive oil
1 large onion, diced
½ cup sliced fresh mushrooms
1 teaspoon salt, or more to taste
1 cup diced red bell pepper
1  jalapeno pepper, seeded and sliced
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon cayenne pepper
1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes
½ cup water, or more as needed
6  large eggs
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh parsley

Directions:
Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick. Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness. Top with feta cheese and parsley.

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

Calories: 185.2
Fat: 10.8 g
Saturated fat: 2.7 g
Carbohydrates: 14.9 g
Sugars: 2.8 g
Dietary fiber: 3.8 g
Protein: 9.9 g
Cholesterol: 188.8 mg
Sodium: 669.8 mg
Steak Marinade


Ingredients:
red wine vinegar, onion powder, soy sauce, ketchup, garlic powder

Directions:
"Mix all together and use to marinade steaks.  Double the recipe if necessary and marinate overnight for best results.  And of course, barbeque your steaks only until there's still a little pink in the middle!"
Healthy Turkey Meatloaf


Ingredients:
lean ground turkey, onion, garlic cloves, olive oil, white wine, egg, green onions, spicy brown mustard, low sodium soy sauce, salt, pepper, ground sage, ketchup, brown sugar, ground ginger

Directions:
Set oven to 350 degrees Fahrenheit. Line an ovenproof casserole or baking dish with foil.
Heat olive oil in medium-sized skillet. Add onion and cook over medium heat until soft and translucent. Add garlic and cook for 1-2 minutes
Add white wine to pan and cook for 1 minute Remove from heat.
In a large bowl, place turkey, onion mixture and remaining meatloaf ingredients. Using clean hands, mix until ingredients are well combined.
Place meat mixture in casserole/baking dish and form into loaf form.
In a small bowl, combine all glaze ingredients. Spread evenly over meatloaf.
Place dish in heated oven and bake for 45 minutes. Let meatloaf rest for 5-10 mins before serving.
Sauteed Escarole


Ingredients:
escarole, cannellini beans, golden raisin, anchovy fillets, water, milk, olive oil, pine nuts, garlic cloves, capers, cheese

Directions:
Discard or trim any tough outer leaves.
Tear into bite sized pieces, wash and spin dry.
Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
Chop the anchovies into a paste.
Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
Add in beans, It's OK if they get mashed while stirring.
Stir in the escarole until it wilts.
Stir in all of the other ingredients and saute for about a minute.
Serve hot topped with grated cheese.
Spicy Shrimp Fettuccine with Garlic and Tomatoes
Category: main-dish
By bexfoot

This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.

Ingredients:
4 ounces dry fettuccine pasta
4 tablespoons extra-virgin olive oil
1  onion, finely chopped
1 rib celery, chopped
3 cloves garlic, finely chopped
2  chile peppers, seeded and diced
¾ pound large uncooked shrimp
4 large tomatoes, chopped into small pieces
1 bunch fresh parsley, chopped
1  lemon, juiced
½ teaspoon white sugar
sea salt and freshly ground pepper

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes. Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper. Drain fettucine and toss with shrimp mixture.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 717.8
Fat: 31.1 g
Saturated fat: 4.6 g
Carbohydrates: 75.6 g
Sugars: 17.9 g
Dietary fiber: 11.9 g
Protein: 41.9 g
Cholesterol: 258.4 mg
Sodium: 528 mg
Happy Beets


Ingredients:
beet, cornstarch, salt, cider vinegar, vodka, sugar

Directions:
Bring saved liquid to a boil.
Add cornstarch, salt, vinegar, and sugar.
Simmer until thickened and bubbles.
Add sliced beets to sauce (add vodka at this time].
Heat for three minutes.
Easy Chicken Stir-Fry


Ingredients:
chicken breast fillets, hoisin sauce, soy sauce, red capsicum, green capsicum, shallots, broccoli

Directions:
Heat pan and add sweet chilli sauce, hoisin sauce, soy sauce and chilli flakes and stir well.
When the sauce begins to bubble, add the chicken fillets and stir to combine, Cook for 2 minutes.
Add the vegetables and stir-Fry.
Cover and cook for another 3 minutes, stirring regularly.
Serve over rice.
Hoisin Roasted Green Beans


Ingredients:
hoisin sauce, orange, juice of, light soy sauce, olive oil, green beans, sea salt, fresh ground black pepper, fresh chives, parsley, sesame seeds

Directions:
Preheat oven to 400º.
Stir hoisin sauce, orange juice, soy sauce and olive oil together in a large bowl. Add green beans, toss to coat, and season with salt and pepper. (Hoisin sauce is very salty, so be careful not to over-salt the green beans.].
Spread beans in an even layer on a baking sheet with sides and roast for 15 to 20 minutes, until they are soft and slightly shriveled.
Sprinkle beans with chives and toss gently. Transfer to a serving dish, drizzle with pan juices, and sprinkle with the sesame seeds.
Serve warm or at room temperature.
Turkey Lettuce Boats


Ingredients:
olive oil, turkey, gem lettuce, garlic cloves, mild chili powder, ground cumin, paprika, tomatoes, chicken broth, avocado, tomatoes, spring onions

Directions:
Heat the olive oil in a frying pan.
Crush the garlic cloves, then add into the pan along with the turkey mince and cook over a medium-high heat until the mince has whitened, gently breaking it up as you cook. (Approximately 5 minutes].
Add in the mild chilli powder, cumin, paprika, chopped tomatoes and chicken broth then stir until well combined. Once boiling -  reduce the heat to a gentle simmer and leave for 5 minutes.
Meanwhile chop the avocado, tomato and spring onion into small chunks and peal the leaves from the lettuce.
Once the mince is ready, add 1 tablespoon of mince to each lettuce leaf, then top with avocado, tomato, spring onion, Greek yoghurt and pumpkin seeds to serve.
Profanity Salmon
Category: main-dish
By HEATHEBEL

This is some darn good salmon! And believe me it is easy too. This is also one of those recipes that you can have fun with. Season to your tastes, use more or less ingredients, make it your own. Whenever there is a summer BBQ this is what I make (because even I can't mess up on it).

Ingredients:
½ cup mayonnaise
3 tablespoons teriyaki sauce
¼ teaspoon wasabi paste, or to taste
1 (1 1/2 pound) salmon fillet
salt and pepper to taste
1  green bell pepper, sliced
1  onion, finely chopped

Directions:
Preheat grill for high heat. In a small bowl, blend mayonnaise, teriyaki sauce, and wasabi paste. Place salmon on a large piece of aluminum foil. Spread the mayonnaise mixture over the top of the fillet. Top with green pepper and onion. Season with salt and pepper. Fold the foil around the food and seal into a packet. Place fish on the preheated grill. Cook for 10 to 15 minutes, or until the fish is easily flaked with a fork.

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

Calories: 512.3
Fat: 36.2 g
Saturated fat: 5.7 g
Carbohydrates: 7.1 g
Sugars: 4.1 g
Dietary fiber: 1 g
Protein: 38 g
Cholesterol: 129.2 mg
Sodium: 1060 mg
Authentic Schweinebraten German Pork Roast Bavarian Style


Ingredients:
Dijon mustard, caraway seed, onion powder, garlic powder, ground paprika, celery powder, salt, pepper, olive oil, onions, carrots, leek, vegetable broth

Directions:
wash and pat dry roast.
mix all dry ingredients together and rub onto roast.
spread a liberal amount of mustard onto roast.
heat oil in a heavy roasting pan (enameled cast iron works well] on top of stove and brown carrots and leeks.
push vegetables aside and brown roast from all sides in the very very hot roasting pan.
ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color].
ad broth and transfer everything to the oven.
roast covered for 1 1/2 hours at 350°F.
uncover, stir onions and veggies.
turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
once roasting time has finished transfer meat to a plate to rest.
take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary]. All the brown stains on the walls of your pan will ad flavor and color to your sauce!
strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones]. Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through] through the strainer into a sauce pan and reduce slightly on high heat.
Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
Best served with potato dumplings and sauerkraut.
Salad Dressing Cupcakes


Ingredients:
all-purpose flour, baking soda, fat-free mayonnaise, white sugar, warm water, vanilla

Directions:
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray or use muffin liners.
Sift flour, baking soda and cocoa powder (if using]; set aside.
Whip mayonnaise, sugar, water and vanilla until thoroughly mixed. Add flour mixture slowly and beat at medium speed with electric mixture for 2 minutes.
Fill muffin try and bake 15 to 25 minutes (depends on your oven] or until toothpick inserted comes out clean.
Leslie's Ham Lentil Soup
Category: soups-stews-and-chili
By soupysales

I originally called this my 'experimental lentil' soup, patching together various other lentil soup recipes. I've been making it every fall for a decade now. What's listed here is a single recipe, though I can't remember the last time I've made such a small batch. It's great for freezing in individual servings for lunches.

Ingredients:
8 cups water
2 ⅔ tablespoons chicken bouillon granules
1  ham bone with some meat
2 cups lentils
2 stalks celery, chopped
1 cup chopped carrots
1  green bell pepper, chopped
½  onion, chopped
1 teaspoon dried marjoram
¼ teaspoon crushed bay leaf

Directions:
Bring water and chicken bouillon granules to a boil in a stock pot, stirring to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes. Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to soup, discarding the bone.

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

Calories: 215.5
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 37.9 g
Sugars: 5.9 g
Dietary fiber: 14.1 g
Protein: 15.6 g
Cholesterol: 0.3 mg
Sodium: 539.3 mg
Hummingbird Cake I
Category: desserts
By Carol

This is a strange name for a cake, but it is very good.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cups vegetable oil
3  eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 12 cup Bundt pan. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl.  Beat until smooth.  Stir in pineapple with juice, bananas, and pecans.  Pour into prepared  pan. Bake in oven for about 70 minutes.  Turn cake out onto rack or plate after cooling for 20 minutes.  Cool, and ice with cream cheese icing.

Yields: 12 cup Bundt pan

Calories: 480.8
Fat: 26.7 g
Saturated fat: 3.4 g
Carbohydrates: 57.7 g
Sugars: 34 g
Dietary fiber: 2.2 g
Protein: 5.1 g
Cholesterol: 39.9 mg
Sodium: 188.9 mg
Frosty Melon Ambrosia!


Ingredients:
watermelon, honeydew melon, cantaloupe, strawberry, maple syrup

Directions:
Place all ingredients in the blender in order listed. Put on the lid and process until smooth. You may need to pulse it once or twice.
Pour into glasses and enjoy! You may garnish the glasses with a strawberry is desired.
Coffee Creamer Pancakes


Ingredients:
eggs, flour, salt

Directions:
"Whisk ingredients in a small bowl and prepare on a lightly greased skillet over medium heat."
Easy Lettuce Soup


Ingredients:
onion, butter, lettuce, milk, flour, broth, water, paprika, nutmeg

Directions:
Cook onion in butter till soft., Add lettuce, then flour, then broth., Boil 1 minute, stirring., Pour in blender and add milk, salt& pepper, nutmeg, and paprika., Blend for a minute, then return to pot and reheat.
Corn Dip


Ingredients:
diced green chilies, rotel, sour cream, mayonnaise, cheddar cheese, cumin

Directions:
"Mix all ingredients in a bowl, cover, and refridgerate until ready to serve. Tastes better overnight. Serve with tortilla chips, crackers."
Cory Schreiber's Applesauce


Ingredients:
sugar, whole cloves, cinnamon stick, fennel seed, apples, golden delicious apples, vanilla extract

Directions:
In a medium saucepan, combine the apple juice, orange juice (concentrate], sugar, cloves, star anise, cinnamon and fennel.
Bring to a boil, immediately reduce heat, and simmer for approximately 20 minutes to reduce the liquid by half. Strain the liquid into a heatproof bowl to remove the spices.
Return the liquid to the pan and add the apples. Bring back to a boil then simmer for 15 minutes, or until the apples are tender.
Remove from the heat and stir in the vanilla extract. Let cool.
In a food processor, process the applesauce until smooth.
Serve warm, or let cool and store in a covered container in the refrigerator for up to a week.
For long-term storage, pack into freezer containers leaving 1" head space and freeze (for up to 12 months without the sauce suffering in quality].
Blazing Smoked Steak Chili


Ingredients:
poblano chiles, chili powder, onion, garlic cloves, tomato sauce, black beans, beef broth, beer, red wine vinegar, cumin seeds, black pepper, oregano, instant coffee, sage

Directions:
Rub the steaks with the chili powder and some salt and smoke them for a few hours over mesquite wood.  Add the peppers for the last hour, and try to get some char on them.  Skin the peppers and roughly chop, and chop the steak into 1" square chunks.  Boil the small hot chiles and the anaheim in the beer for a moment, then soak for 20 minutes.  Remove the chiles and chop to a pulp.
Chop the onion and garlic and saute in a little oil until starting to carmelize, then add all the rest of the ingredients, including the beer that the chiles were boiled in, and of course the steak-- everything except the tomato sauce, beans and smoked poblanos.  Simmer for 1 hour with the lid off to reduce, and then add the rest and simmer another 20 minutes.
Ladle into bowls and top off with chopped raw onion and shredded cheddar to your liking!