xiaoxl/recipe_data huggingface dataset:
Meat Pierogi


Ingredients:
pork, garlic powder, pork, onion, salt, fresh ground pepper, marjoram, garlic cloves, butter, butter, all-purpose flour, eggs, salt, warm water

Directions:
Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking].
In the mean time, chop the onion and sauté in butter.
Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.
To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth], sautéed onion, melted butter (1/2 stick], salt, pepper, marjoram and minced garlic.
Mix well. Taste. Add salt, if needed. Set aside.
To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds]. Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.
In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. Fill each circle with about a 1.5 tsp of filling (or more if you'd like], close each pieróg and press edges with a fork to seal (see video below].
Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil]. When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching], or serve topped with sautéed onion.
This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. To thaw, place in a sautéing pan with about 1/4 cup of water, and a couple tablespoons of butter, cover and cook for a few minutes, until water evaporates. Uncover and sauté until golden brown.
Pork Tenderloin Stuffed With Caramelised Apples


Ingredients:
sea salt, pepper, butter, apple, smoked bacon, pancetta, onion, garlic clove, dried thyme, olive oil, red paprika

Directions:
Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
Serve the pork loin  in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.
Emerald City


Ingredients:
Malibu rum, blue curacao

Directions:
"Pour into an ice filled hurricane glass."
Easy and Spicy Thai Basil Chicken with Egg
Category: world-cuisine
By Collette Duck

Fantastic spicy quick lunch or dinner. The egg really makes the meal. We are obsessed with this dish right now! Serving with sliced cucumber and tomato is delicious.

Ingredients:
cooking spray
2  eggs
1 ½ cups cooked white rice
2  Thai chile peppers, or more to taste
2 cloves garlic, peeled, or more to taste
1  chicken breast half, cut into bite-size pieces
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon white sugar
14 leaves Thai basil

Directions:
Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice. Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor. Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes. Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 312.1
Fat: 6.7 g
Saturated fat: 2 g
Carbohydrates: 38.6 g
Sugars: 2.8 g
Dietary fiber: 0.7 g
Protein: 22.6 g
Cholesterol: 218.3 mg
Sodium: 1113.1 mg
Cheesy Leftover Ham and Mashed Potato Casserole
Category: main-dish
By bd.weld

This is something I did one night when I had a bunch of leftovers that turned into one of my favorite comfort foods. You could switch out just about anything for anything of a similar type, chicken for the ham, different soups, etc. Make it as is or use your imagination.

Ingredients:
3 cups leftover mashed potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) package French fried onions, divided
1 ½ cups diced leftover cooked ham
1 (10 ounce) package frozen peas and carrots, thawed and drained
1 (10.75 ounce) can  condensed cream of mushroom soup
¾ teaspoon dry mustard
½ teaspoon granulated garlic
¼ teaspoon fresh ground black pepper
aluminum foil

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell. Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil. Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 401.4
Fat: 23 g
Saturated fat: 9.1 g
Carbohydrates: 33.3 g
Sugars: 2.4 g
Dietary fiber: 3.3 g
Protein: 15.5 g
Cholesterol: 40.8 mg
Sodium: 1344.8 mg
Eggplant (Aubergine) -Spinach Curry


Ingredients:
eggplant, kosher salt, brown mustard seeds, canola oil, onion, garlic cloves, fresh ginger, cumin, cardamom, garam masala, cayenne, ground cloves, diced tomatoes, frozen spinach, plain yogurt, cilantro

Directions:
Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!].
Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
Heat canola oil in large pot over medium heat. Add onion and sauté until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
Serve alone on a bed of rice, or with a beef curry and naan bread.
Zucchini Sticks


Ingredients:
zucchini, salt, pepper, flour, egg, milk, cornmeal, flour

Directions:
Wash zucchini, but do not peel, slice off ends.  Cut into lengthwise strips, about 1/2 inch thick.
Sprinkle with salt and pepper.  Place zucchini on a paper towel.  Let zucchini "sweat" while you prepare your other side dishes.  Blot beads of water from zucchini with paper towels and proceed with recipe. (This allows for a more crispier fried zucchini.]  Roll in flour.  Beat egg and add one teaspoon of milk.  Dip in egg mixture.  Roll in mixture of cornmeal and flour.
Fry on medium heat in vegetable oil until lightly brown and crisp on all sides.  May shake with additional salt. Enjoy!
Spicy Asian Chicken Pasta


Ingredients:
garlic, unsweetened coconut milk, creamy peanut butter, soy sauce, fresh lime juice, fresh ginger, honey, red bell pepper, green onion, boneless skinless chicken breast, linguine

Directions:
Heat 2 T oil in a large saucepan over medium heat.
Add garlic and jalapeno.
saute 3 minutes until tender but not brown.
Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
Whisk until smooth and bring to a simmer.
Remove from heat.
Season with salt and pepper.
This sauce can be made well in advance, covered and refrigerated.
Heat remaining 1 T oil in a large skillet over medium high heat.
Add bell pepper, mushrooms, and green onions.
Saute 3 minutes.
Add chicken and saute until cooked through,about 3 more minutes.
Add sauce.
Simmer until heated.
Cook linguine in a large pot of boiling, salted water until al dente.
Drain.
Pour heated sauce over pasta and toss to coat well.
Divide among plates and serve.
Black Bean Spirals


Ingredients:
black beans, flour tortillas, cream cheese, monterey jack cheese, sour cream, salsa

Directions:
Process beans until smooth and spread on warmed tortillas (I warm in microwave 25 seconds for easy rolling].
Place all else in processor until smooth and spread over beans.
Roll up tightly. Refrigerate and when ready, serve with salsa, cutting spirals into 1/2 inch pieces.
Note: cook time is refrigeration time.
Easy Cheesy Stuffed Chicken


Ingredients:
butter, zucchini, onion, Stove Top stuffing mix, cheese, chicken, barbecue sauce

Directions:
Preheat oven to 400.
In medium sauce pan, melt butter and cook zucchini and onion until tender.
Remove from heat.
Stir stuffing mix and cheese into zucchini and onion mixture until well blended.
Insert your fingers carefully in between the skin and meat of each chicken piece to form a pocket and fill evenly with stuffing mixture.
Place stuffed chicken pieces, skin side up, in a large roasting pan.
Bake for 45 minutes or until chicken is cooked.
Brush chicken pieces with barbeque sauce and return to oven for an additional 5- 10 minutes.
Baked Scalloped Potatoes


Ingredients:
heavy cream, baking potatoes, onion, salt, white pepper

Directions:
In a 20 x 10 x 2 deep pan pour in the heavy cream.
Add the onion, salt and pepper.
Slice potatoes very thin, use a food processor or mandoline.
Fill the pan with the sliced potatoes until the pan is packed with potatoes and the cream is all absorbed.
Cover with aluminum foil and bake in a 350 degree oven for 2 hours.
Remove foil and brown under broiler.
Cut into 20 squares to serve.
Awesome Eggplant Rollatine
Category: fruits-and-vegetables
By DEBNJAMES

This is one of my favorite recipes.  Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce.  I often use prepared jarred sauce to cut the cook time.

Ingredients:
4  eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2  large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper.  In a separate, shallow dish or plate, pour the flour. Heat oil in a large, deep skillet.  Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil.  Place fried slices on a paper towel lined plate to drain. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish.  Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan.  Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese. Bake in preheated oven for 30 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 894.4
Fat: 41.6 g
Saturated fat: 18.9 g
Carbohydrates: 79.6 g
Sugars: 27.6 g
Dietary fiber: 15 g
Protein: 53.3 g
Cholesterol: 276.2 mg
Sodium: 1872 mg
Veggie Quesadillas With Cilantro   Sour Cream


Ingredients:
red bell pepper, onion, fresh mushrooms, garlic, fresh spinach, monterey jack cheese, salt, pepper, red pepper flakes, olive oil, flour tortillas, sour cream, cilantro, curry powder

Directions:
Chop cilantro and add to sour cream,along with curry,   mix well.
Roughly chop the bell pepper and onion and place in a large non-stick saute pan (I use my iron-skillet] that has been drizzled with 2-3 Tablespoons of olive oil,add the garlic and seasonings and cook on medium heat for 5 minutes,or until the veggies are crisp tender,tossing to coat.
Slice mushrooms and gently tear the spinach and add to saute pan.
Add more olive oil if needed and gently saute the vegetables until the spinach is nicely wilted,about 5 minutes.
Remove vegetables from skillet and place in bowl.
In same skillet that has been wiped clean with a napkin,add 2 Tablespoons of olive oil.
Place one tortilla in skillet and add a generous amount of cheese (first],veggies,then cheese,to one half side of tortilla,like an omelet.
Fold the empty side over the other side of tortilla and cook until cheese melts and the tortilla is nicely browned.
Due to the fact that mine is stuffed with veggies and cheese I will flip it over once to ensure even melting and browning.
Transfer to a plate and slice into wedges.
Serve with Cilantro sour cream or your choice of additions (guacamole,salsa,ect--] This recipe will make 2 generously stuffed large tortilla quesadillas or 4 small.
Slow Cooker Apple Bean Bake


Ingredients:
butter, granny smith apples, brown sugar, sugar, ketchup, cinnamon, molasses, salt, great northern beans, pinto beans

Directions:
Melt butter in skillet; add apples and cook until tender.
Stir in sugars, ketchup, cinnamon, molasses, and salt.
Add beans, mix well. Pour into slow cooker.
Cover and cook on high setting for 2 to 4 hours.
Soma Sengupta Easter Recipes: Spring Pea Soup! a Great Start to


Ingredients:
rosemary sprigs, flat leaf parsley, heavy cream, bacon, olive oil, garlic cloves, celery ribs, onion, leek, sugar snap pea, salt, fresh ground white pepper, frozen baby peas

Directions:
Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside.
In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the  salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas.  Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon.
Remove the rosemary sprigs and bring the cream and parsley leaves to a boil.  Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to.  Adjust seasonings.
Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve.
Cabbage & Bacon


Ingredients:
cabbage, water, olive oil, bacon, onion, butter, cracked black pepper, parsley

Directions:
In small frypan cook the bacon with or without oil till crisp.
Set aside to drain.
Use a deep frypan on heat and add the shredded cabbage and onion.
Add the water and keep on a medium heat.
Crumble the stock cube over and mix well.
Turn the cabbage over as it steams and cooks.
When the water has almost evaporated (you may need to add more, if the cabbage isn't cooked through] add the butter and pepper and reduce the heat to low.
Finely chop the bacon and stir through.
Garnish with parsley and black pepper.
Chile Con Carne (Canning)


Ingredients:
dried pinto beans, red kidney beans, water, salt, ground beef, onions, bell pepper, black pepper, chili powder, crushed tomatoes, canned whole tomatoes

Directions:
Wash beans thoroughly and place them in a 2 qt saucepan.
Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
Drain and discard water.
Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
Reduce heat and simmer 30 minutes.
Drain and discard water.
Brown ground beef, chopped onions and optional peppers in a skillet.
Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
Simmer 5 minutes.
CAUTION: Do Not Thicken.
Fill jars, leaving 1" headspace.
Adjust lids and process in pressure canner.
Dial Gauge Pressure Canner:
75 minutes.
11 lb at 0-2,000 ft (altitude]; 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
Weight Gauge Pressure Canner:
75 minutes.
10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.
Date Snowballs


Ingredients:
dates, butter, egg, vanilla, salt, Weetabix, coconut

Directions:
Combine dates. butter and egg in a saucepan., Cook on low heat for 10 minutes till dates are really soft., Stir often, allow to cool., Add vanilla , salt and crushed cereal, mix well., Roll into small balls, coat in coconut., Allow to set in fridge for 2 or 3 hours.
Parmesan Yogurt Chicken


Ingredients:
chicken breasts, parmesan cheese, garlic powder, pepper

Directions:
Preheat oven to 375 degrees., Mix cheese, yogurt, bread crumbs and spices together until combined., Place chicken in baking dish., Spread yogurt mix over chicken., Bake for 45 minutes.
Low Carb Low Sodium Breakfast Burritos


Ingredients:
ground turkey, oregano, garlic powder, sage, black pepper, fennel seeds, thyme, cinnamon, brown sugar, white pepper, ground ginger, ground cloves, nutmeg, allspice, marjoram, red pepper flakes, eggs, low-carb flour tortillas

Directions:
mix meat and spices together and refrigerate for 24 to 48 hours.
cook meat and drain off fat.
while meat is cooking cook eggs and egg whites together in another pan.
When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
The burritos can then be placed in separate baggies and frozen for future use.
Cherry Dominos


Ingredients:
butter, margarine, cocoa powder, sugar, eggs, vanilla, graham cracker crumbs, coconut, powdered sugar, butter, cherry juice, maraschino cherry, butter

Directions:
Crust : Cook at low heat in a saucepan with thick bottom : butter, cocoa, sugar, eggs, whisking continuously about 5 minutes, until it’s thick.
Remove from the heat and add vanilla, graham cracker crumbs, coconut and almonds.
Butter a square pan of 9 inches and spread the crust mixture pressing firmly.  Freeze.
Cherry Garnish :  In a bowl, with an electric mixer, mix powdered sugar, butter, cherry juice and almond extract, until mixture is creamy.
Add cherries and stir with a wooden spoon.  Spread the cherry mixture on the cold crust.  Freeze while doing the chocolate glaze.
Chocolate glaze :   On the top of a double boiler, melt the chocolate with the butter.
Spread the chocolate glaze on the cherry mixture.
Let cool and cut in squares.
Three-Grain Bread (Bread Machine)


Ingredients:
nonfat milk, light olive oil, molasses, bread flour, whole wheat flour, yellow cornmeal, polenta, gluten, gluten, salt, fast rise yeast, nonfat milk, light olive oil, molasses, bread flour, whole wheat flour, yellow cornmeal, polenta, gluten, gluten, salt, fast rise yeast

Directions:
Add all ingredients to the pan according to the order in the manufacturer’s directions.
Set crust on medium and program for the Whole Wheat cycle; press Start.
When the baking cycle ends, immediately remove the bread from the pan and place on a rack.
Let cool to room temperature before slicing.
The Great Aussie Meat Pie


Ingredients:
beef, beef bouillon cubes, water, plain flour, water, Worcestershire sauce, onion

Directions:
Brown mince.
Add onion finely diced and brown.
Drain off fat.
Add stock cubes crumbled, 1-½ cups of water, salt and pepper and stir until boiling.
Reduce heat and cover, simmering for an additional 30 minutes.
Remove from heat.
In a cup combine flour and extra water and stir until smooth.
Add flour mixture to meat and stir until combined.
Return to heat, stir until it comes to a boil and is thickened.
Add Worcestershire sauce.
Simmer uncovered for 10 minutes then remove from heat and refrigerate.
Once cool fill in bottom of piecrust.
Put top on and pierce the centre with a knife.
Combine egg yolk with a bit of water and brush over the top.
Follow directions on frozen pie crusts or bake at 400 for 5 minutes (or until golden brown] then reduce heat to moderate (200] and cook for an additional 10 minutes.
Kay's Mini Cheesecakes
Category: desserts
By Kay5103

Bite-size and gluten-free mini cheesecakes!

Ingredients:
1  serving cooking spray
3 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
5  eggs
1 ½ teaspoons vanilla extract
1 (8 ounce) container sour cream
½ teaspoon vanilla extract
1 (12 ounce) jar strawberry jam, or to taste

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Line 36 mini muffin cups with paper liners. Coat lightly with cooking spray. Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time. Mix in 1 1/2 teaspoons vanilla extract. Spoon batter into tins, filling each cup 2/3 full. Bake in the preheated oven until set, about 30 minutes. Combine sour cream and 1/2 teaspoon vanilla extract in a bowl; stir well. Spoon 1/4 teaspoon of mixture onto each cupcake. Top each with a small dollop of jam. Refrigerate until ready to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 36 mini cheesecakes

Calories: 133.3
Fat: 8.4 g
Saturated fat: 5.1 g
Carbohydrates: 12.5 g
Sugars: 11.3 g
Protein: 2.4 g
Cholesterol: 46 mg
Sodium: 67.2 mg