xiaoxl/recipe_data huggingface dataset:
Portuguese Millet and Grilled Pepper Salad, O Milhete E Salada A


Ingredients:
orange bell pepper, extra virgin olive oil, onion, garlic cloves, ground mixed spice, tomatoes, fresh basil

Directions:
Dry fry the millet in a large frying pan for 3 to 4 minutes until golden and releasing a smoky aroma, then transfer to a saucepan, Add the stock, bring to the boil, cover and simmer gently for about 20 to 25 minutes until the grains are swollen and the stock is absorbed. Transfer to a large bowl.
Meanwhile, grill the peppers under a high heat for 15 to 20 minutes turning them over as one side chars until charred all over. Put in a bowl, cover and leave until cool enough to handle, Remove the pepper skins, core and seed over a bowl to catch the juice. Slice the pepper flesh into short strips.
Heat 1 tbsp olive oil in a frying pan. Add the onion, garlic, chilli and mixed spice and fry gently for 5 minutes. Mix in the diced tomatoes and remove from heat.
Whisk the remaining oil with the balsamic vinegar and reserved pepper juices. Add to the cooked millet with the spiced tomato mixture, pepper strips and basil. Mix well and season with salt and pepper to taste. Serve warm.
Hungarian Stew


Ingredients:
carrots, onion, green bell pepper, all-purpose flour, paprika, salt, dried thyme, pepper, chili sauce, beef broth, fresh mushrooms, sour cream, fresh parsley

Directions:
In 3 1/2 to 4- quart cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss to coat. Add chili sauce and broth; mix well.
Cover; cook on low setting for 7 to 8 hours.
Allow 35 minutes before serving, stir mushrooms into stew. Cover; cook on low setting an additional 20 to 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on the package. Drain.
At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.
Homemade Buttermilk Ranch Dressing
Category: side-dish
By Laura Aigner

Traditional homemade buttermilk ranch dressing.

Ingredients:
1 cup mayonnaise
1 cup buttermilk
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon onion powder
¼ teaspoon dried dill weed
freshly ground black pepper to taste

Directions:
Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.

Prep time: 10 mins
Total time: 30 mins
Yields: 2 cups

Calories: 105.9
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 1.4 g
Sugars: 1 g
Protein: 0.7 g
Cholesterol: 5.8 mg
Sodium: 240 mg
Meat & Potato Dinner


Ingredients:
flour, salt, pepper, thyme, tomato sauce, mashed potatoes, Velveeta reduced fat cheese product, 1% low-fat milk

Directions:
Preheat oven to 425 deg.
Thoroughly mix together ground beef, flour, salt, garlic salt, pepper & thyme.  Add tomato sauce & mix well.  Drop from tablespoon onto a cookie sheet to make 12 rounds.  Cover cookie sheet with foil to save clean-up.  Bake in 425 deg oven for 20 minutes.
Meanwhile, prepare mashed potatoes or use left-overs.
In a small saucepan heat together the cheese & milk, stirring constantly until cheese is melted.
Make a nest of potatoes on each individual plate; place 2 beef mounds in each.  Top with cheese sauce.
Rhubarb Strawberry Jam
Category: side-dish
By SALLY 888

This rhubarb strawberry jam recipe is our favorite and so easy to make.

Ingredients:
5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®

Directions:
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight. Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Prep time: 30 mins
Cook time: 12 mins
Total time: 8 hrs 42 mins
Yields: 3 cups

Calories: 114.8
Fat: 0.1 g
Carbohydrates: 29.2 g
Sugars: 28.3 g
Dietary fiber: 0.5 g
Protein: 0.5 g
Sodium: 15.3 mg
Al's Reduced Sugar Vasilopita


Ingredients:
butter, brown sugar, eggs, cake flour, vanilla essence, cinnamon, ground cloves, baking powder, salt, cognac, orange zest, walnuts, icing sugar

Directions:
Instructions: ( i guess just use your usual method of baking a cake, i couldnt really read the instructions in greek so i didnt bother to follow the steps].
Just note that if you have a mixer - good for you, i did mine by hand, woe is me. And when i say 'cup' in measurement, i mean a regular coffee mug not dainty teacup.
Mix the sugar and butter till combined well, or sugar is melted.
add egg yolks, mix.
add sifted flour mixed with the baking powder and baking soda into mixture.
add milk, mix.
add orange juice, mix.
add cinnamon, vanilla, clove, salt, mix well.
fold in beaten stiff egg whites, cognac, orange zest, just just enough to combine.
add walnuts, mix.
line pan with baking paper - i didnt have to grease mine, but whatever floats your boat.
pour half the mixture in pan, drop the foil wrapped coin somewhere off-center and cover with remaining mixture.
bake in center of preheated oven - 175C for about 1 hour ( if it is browning too soon, move the tray to lower position].
Remove from pan to cool on rack.
Dust with icing sugar or glaze or ice as preferred.
My Favorite Pot Roast
Category: main-dish
By Mark D. Wilder

This is the oven version that is the original I got from my mother. It is unbelievably delicious.

Ingredients:
1 tablespoon vegetable oil
1 (4 pound) beef pot roast
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry mustard
¼ teaspoon black pepper
3 large potatoes, quartered
3  carrots, peeled and cut into 2-inch pieces
1  onion, sliced
⅓ cup vinegar
⅓ cup water

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side. Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables. Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Prep time: 20 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 498.1
Fat: 27.9 g
Saturated fat: 10.5 g
Carbohydrates: 31 g
Sugars: 5 g
Dietary fiber: 4.2 g
Protein: 30.1 g
Cholesterol: 103.3 mg
Sodium: 961.7 mg
Plum Crumbcake


Ingredients:
butter, margarine, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, plums, all-purpose flour, brown sugar, ground cinnamon, butter

Directions:
Preheat the oven to 350 degrees F.
For the topping, combine 1 cup flour, brown sugar, and cinnamon in a bowl.
Add the cold butter and cut into the dry ingredients with a pastry blender until crumbly.
Set aside.
Grease a 10-inch springform pan.
Cream the soft butter and granulated sugar until light and fluffy.
Beat in the eggs, 1 at a time.
Stir in the vanilla.
In a bowl, sift together 1-1/4 cups flour and the baking powder, then fold into the butter mixture in 3 batches.
Pour the batter into the pan.
Arrange the plums on top.
Sprinkle the topping over the plums in an even layer.
Bake until a cake tester inserted in the centre come out clean, about 45 minutes.
Let cool in the pan.
To serve, loosen the edge of the springform and invert the cake onto a plate.
Invert again onto a serving plate so that the topping is right-side up.
Goat Cheese Sauce
Category: side-dish
By Karrie Ann Shea

I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like.

Ingredients:
2 tablespoons olive oil
½  onion, diced
1 pinch salt
¼ cup all-purpose flour
2 cups milk, or more to taste, divided
1 (4 ounce) package chive and onion-flavored goat cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute. Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 132.6
Fat: 8.9 g
Saturated fat: 4.2 g
Carbohydrates: 7.6 g
Sugars: 3.8 g
Dietary fiber: 0.4 g
Protein: 5.6 g
Cholesterol: 16.1 mg
Sodium: 244.1 mg
Carrot-Craisin Salad with Ginger


Ingredients:
craisins, plain yogurt, honey, lemon, zest of, lemon juice, fresh ginger, carrots

Directions:
In a small bowl, cover Craisins with hot water and set aside.
In medium sized bowl, mix yogurt, honey, lemon zest, lemon juice and ginger Add carrots.
Drain Craisins and add.
Stir to combine.
Rice and Barley Side


Ingredients:
basmati rice, pearl barley, margarine, green onions, mushroom

Directions:
Brown rice, barley in butter until golden., Add green onions, consomme soup, water and mushrooms., Cook in covered dutch oven for 30 minutes, Fluff up and serve.
Khinkali Pork and Beef Soup Dumplings


Ingredients:
ground beef, ground pork, butter, water, onions, garlic cloves, cilantro, red pepper flakes, salt, all-purpose flour, warm water, kosher salt

Directions:
Mince the cilantro, garlic and onion. Combine them with the ground meat, water, pepper flakes and butter and set aside.
Heat water until it is hot but not boiling.
Combine the water with sifted flour and salt.
When all of the ingredients are combined, begin to kneed the dough. The dough should be dry enough not to stick to your fingers. Continue to add small amounts of flour until a smooth ball is formed. The dough should be very stiff, similar to pie crust.
Cover the dough and all it to sit for 15 minutes in a warm dry place.
Knead for an additional 6 minutes, then set aside.
Cut the dough into 2 equal parts.
Roll the dough out on a clean floured surface.
Cut the dough into 3" rounds, using a form such as a cookie cutter.
Roll out each round until it is about 5 inches in diameter.
Place 1 1/2 tablespoons of filling in the center of the dough round.
Pin the dumpling using an accordion style fold.
Pinch the top tightly to ensure no filling can escape.
Place the dumplings in a pot of salted boiling water. When they float to the surface after about 7 minutes (bottom side up] they are done.
Place the dumplings on a serving platter.
Sprinkle with finely ground pepper (optional] and serve immediately.
For a video demonstration for folding the dumplings, go to https://www.venturists.net/khinkali-georgian-beef-pork-soup-dumplings/.
Red Currant-Glazed Ham Meatballs W/Dried Cherries


Ingredients:
egg, dried tart cherry, green onion, pepper, lean ground beef, red currant jelly, mustard

Directions:
In bowl, combine first 5 ingredients., Add next 2 ingredients and mix with hands., Shape into 1" balls., Bake in 13x9 pan and bake at 350º for 18-20 minutes., In small saucepan, melt jelly and mustard., Place meatballs into dish, pour sauce over, stir lightly to coat., Toothpick if desired for appetizers., Serve hot.
7-up Jello


Ingredients:
miniature marshmallows, lime Jell-O gelatin, cream cheese, crushed pineapple, Cool Whip, mayonnaise, walnuts

Directions:
In pan on medium heat, melt 7-up and marshmallows together.  Add Jello (no water] gradually.  Take off heat and leave in pot.
In a separate bowl, mix cream cheese and pineapple until mixed well.  Add jello mixture to the bowl.  Then, fold in coolwhip maonaise and chopped walnuts.
Pour in dish or mold and refridgerate until it is solid.
Korean Street Toast
Category: main-dish
By Chef John

Crispy, grilled, buttery bread joins a slightly sweet, super savory vegetable-egg patty, smoky ham and melty cheese, and a ridiculous amount of mayo and ketchup for one of the most memorable sandwich experiences of my life. Plus, you'll eat about a whole serving of vegetables and barely even notice.

Ingredients:
⅓ cup julienned carrot
1 cup thinly sliced green cabbage
1 stalk green onion, thinly sliced
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ teaspoon kosher salt, or to taste
2 large eggs
3 tablespoons salted butter, divided
2 thick slices white bread
½ teaspoon white sugar, or to taste
2 thin slices  smoked ham
1 slice mild Cheddar cheese
1 tablespoon ketchup, or to taste
1 tablespoon mayonnaise, or to taste

Directions:
Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside. Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate. Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total. Stack cabbage pieces on top of one another and transfer to toast. Top with sugar. Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute. Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 sandwich

Calories: 937.5
Fat: 69.6 g
Saturated fat: 33.9 g
Carbohydrates: 49.9 g
Sugars: 14.5 g
Dietary fiber: 5.9 g
Protein: 31.6 g
Cholesterol: 514.8 mg
Sodium: 2594.5 mg
Peach Shake


Ingredients:
"ice cream"

Directions:
Empty peaches into blender, add ice cream and malted milk powder if desired, process til smooth.
Note: During the summer, you can keep a can of peaches in the frig waiting for a hot day.
Spicy Szechuan Green Beans
Category: side-dish
By Tasha

I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.

Ingredients:
½ pound green beans, trimmed and cut into 1-inch pieces
¼ cup water
1 tablespoon minced ginger
2 cloves garlic, minced
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon white sugar
¼ teaspoon red pepper flakes

Directions:
Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes. Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 2 servings

Calories: 72.8
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 11 g
Sugars: 2 g
Dietary fiber: 4.2 g
Protein: 3.4 g
Sodium: 910.6 mg
Lime-Drenched Chicken With Onions


Ingredients:
sweet onion, boneless skinless chicken breast halves, olive oil, lime, garlic

Directions:
Heat a small amount of oil in a pan over medium heat.  Place onions in pan and cook until the onions are soft and translucent.  Turn the heat down to low and leave, cooking, until the rest of the recipe is done, stirring occasionally.
Place the chicken breast halves, one at a time, between layers of wax paper or plastic wrap.  Pound each breast half so that it is an even 1/2-inch thick.  Sprinkle the chicken with salt and pepper, to taste.  Set aside.
Heat the 2 teaspoons of olive oil in an extra-deep, 12-inch nonstick skillet over medium heat.  Add the chicken to the skillet and cook for 4-5 minutes on the first side until golden brown.  Meanwhile, cut the lime in half and cut 1 of the halves into 4 wedges.  Set the wedges aside.
Turn the chicken over and squeeze the juice from the lime half evenly over the chicken.  Continue to cook for 4 to 6 minutes, or until the chicken is no longer pink in the center.  Put the chicken on 4 serving plates.
Add the garlic to the hot skillet and stir constantly until the garlic is lightly browned, about 1 minute.  Remove the skillet from the heat, add the carmelized onions to the browned garlic, and mix together. Top each piece of chicken with 1/4 cup onion and garlic mixture.  Serve at once, garnished with reserved lime wedges.
Easy Cheesy Veggies


Ingredients:
onion, tomatoes, zucchini, red sweet bell pepper, oregano, tomato sauce, mozzarella cheese

Directions:
Combine vegetables in a baking dish.
Sprinkle with oregano; pour on tomato sauce.
Bake uncovered in preheated 350 degree oven for 20 minutes.
Top with Mozzarella cheese and bake an additional 4 to 5 minutes, until cheese melts.
Butter Pound Cake
Category: desserts
By Diana Moore

This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches.

Ingredients:
1 cup butter
6  eggs
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 9- or 10-inch tube pan

Calories: 531.9
Fat: 28.1 g
Saturated fat: 16.9 g
Carbohydrates: 64.5 g
Sugars: 43.2 g
Dietary fiber: 0.7 g
Protein: 6.3 g
Cholesterol: 161.2 mg
Sodium: 137 mg
Cinnamony Peach Biscuits


Ingredients:
flour, salt, baking powder, cinnamon, butter, sugar, milk, milk, brown sugar, cinnamon

Directions:
Preheat oven to 400.
Sift together the flour, salt, baking powder, and cinnamon.
Add the butter and rub it in until the mixture resembles fine bread crumbs.
Mix in the sugar and peaches gently to avoid crushing the fruit.
Add the milk gradually, stirring until you have a soft dough.
Knead gently on a floured surface for about 2 minutes, then roll out until 3/4 inch thick.
Use a biscuit cutter or a jar lid to cut approximately 2 1/2 inch rounds.
Place on greased baking sheet.
Combine brown sugar and cinnamon for topping.
Brush tops of biscuit with milk and sprinkle cinnamon brown sugar mix on top.
Bake at 400 for 15-20 minutes until golden brown.
Cool, split and serve with butter, fruit, or whipped cream.
Roasted Asparagus with Parmesan Cream Sauce
Category: side-dish
By France C

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Ingredients:
1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly. Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus. Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes. Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken. Place asparagus on a serving platter and drizzle with cheese sauce.  Garnish with lemon zest and serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 139.7
Fat: 9.5 g
Saturated fat: 4.8 g
Carbohydrates: 7.5 g
Sugars: 1.5 g
Dietary fiber: 1.6 g
Protein: 7.3 g
Cholesterol: 20.6 mg
Sodium: 254.9 mg
Almond Butterscotch Latte


Ingredients:
"milk"

Directions:
In an 8-ounce cup, combine toppings, syrup and espresso., Fill cup with steamed milk and top with a small dollop of foamed milk., Serve immediately.
Pork Adobo


Ingredients:
vinegar, salt, water, garlic, onion, peppercorn, tomatoes

Directions:
Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar,  crushed garlic and peppercorn together and allow it to cook for 30 minutes.
In  your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is  brown, add chopped onions and tomatoes.
When tomatoes are done, add the pork  adobo with juices and cook it for another 30 minutes on simmer.
Serve with  steamed rice.
Hard Rock Candy, Alcoholic Beverage


Ingredients:
"spiced rum"

Directions:
Take a 16 oz., glass and fill it up approx., 2/3 full with the crushed ice., Pour in the rum., Slowly pour in the cream soda it may fizz up a bit., Drink with Straw, Enjoy., "Pleasedon't Drink and Drive".
Best Gluten-Free, Sugar-Free, Dairy-Free Muffins


Ingredients:
cornmeal, cinnamon, xanthan gum, baking powder, salt, lemon, coconut cream, eggs, berries

Directions:
Preheat oven to 350.
Line 12 muffin cups with paper liners or oil.
Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt, and lemon zest. Set aside.
Combine (1T] xylitol sugar substitute and (1t] cinnamon for topping and set aside in a small dish.
Combine coconut cream, almond milk, and lemon juice. (The combined total should be about 3/4 cup of liquid.]
Add eggs and Earth Balance and stir.
Add the dry ingredients until just combined.
Fold in the berries.
Divide batter evenly into the muffin tins.
Sprinkle cinnamon and xylitol sugar substitute on top.
Bake for 20-25 minutes or until the muffins are brown on top and firm to the touch.