xiaoxl/recipe_data huggingface dataset:
Tempeh Tacos
Category: world-cuisine
By Shauntea

Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad.

Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1 (8 ounce) package spicy flavored tempeh, coarsely grated
½ cup vegetable broth
2 tablespoons taco seasoning mix
1 teaspoon dried oregano
½ teaspoon ground red pepper  (Optional)

Directions:
Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes. Pour vegetable broth over the tempeh mixture and reduce heat to low; season with  , oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

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

Calories: 198.9
Fat: 13 g
Saturated fat: 2.2 g
Carbohydrates: 11.4 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 10.9 g
Sodium: 391.6 mg
Cornish Pastie II
Category: world-cuisine
By Lorrie Sterling

Individual pasties--originally made to pack in lunch boxes.

Ingredients:
1 recipe pastry for a (10 inch) double crust pie
2 cups thinly sliced potatoes
½ cup sliced onion
½ pound boneless beef round steak, cut into thin strips
1 ½ teaspoons salt
1 pinch ground black pepper
2 tablespoons butter

Directions:
Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry. Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter. Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries. Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 pasties

Calories: 518.1
Fat: 32 g
Saturated fat: 10 g
Carbohydrates: 43.7 g
Sugars: 0.9 g
Dietary fiber: 4.1 g
Protein: 13.9 g
Cholesterol: 33.2 mg
Sodium: 1015.1 mg
Chickpea and Fresh Tomato Toss


Ingredients:
chickpeas, tomatoes, whole green onions, lemon juice, ground cumin, chili powder, salt

Directions:
Rinse and drain chickpeas., Place them in a bowl., Add the tomatoes and onions., Whisk remaining ingredients together., Toss with chickpea mixture until coated., Serve right away or refrigerate for up to 2 days.
Gluten Free Rockin' Raspberry Truffles


Ingredients:
frozen unsweetened raspberries, sugar, raspberry puree, butter, shortening, shortening, cocoa powder

Directions:
Bring raspberries and sugar to a boil over medium heat. Reduce heat and simmer 5 minutes. Place cooked mixture into a blender and blend one minute. Strain to remove seeds.
Mix the raspberry puree, 1 tbsp butter and 1 tbsp shortening in a medium saucepan over medium heat. Bring to boil. Remove from heat. Add 1 (10 oz] bag Enjoy Life chocolate chips and stir until smooth.
Put truffle mixture in a bowl and cool to room temperature. Cover the mixture with plastic wrap and chill in refrigerator for 4 hours or overnight. Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop the mixture into balls and place on baking sheet. If needed, chill in refrigerator to refirm.
To make the chocolate coating, combine 1 (10 oz] bag Enjoy Life chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth.
Using a fork, dip the truffles (one at a time] into the melted chocolate, tapping the fork on the edge of the bowl to remove excess. Place on parchment lined sheet and allow to harden. Once hardened, indulge and enjoy. Don't forget to share!**.
*TIP Dairy-free option: use1 tbspEarthBalance margarine (contains soy] or Spectrum shortening in place of butter.
**TIP Add an extra special touch by rolling your truffles in cocoa powder. Sift a thick layer of cocoa powder in a shallow dish and roll truffles until coated.
World's Best Cookies II


Ingredients:
butter, margarine, granulated sugar, light brown sugar, vanilla, egg, all-purpose flour, salt, baking soda, cream of tartar, rolled oats

Directions:
Preheat oven to 325°F.
In mixing bowl, cream butter and margarine.
Add sugars, vanilla, and oil.
Beat until smooth.
Add egg and beat again until smooth.
Add flour, salt, baking soda, and cream of tartar.
Add nuts, oats, coconut, and Rice Krispies.
Fold in until well blended.
Cover bowl with waxed paper and refrigerate for an hour.
Dough will be stiff enough to handle.
Spray cookie sheets lightly.
Pinch off a small piece about the size of a marble and flatten with your fingers  (a regular sized cookie sheet should hold 24].
Bake for 8-10 minutes.
After removing from the oven, leave on the cookie sheets for a few minutes, then cool on racks.
Kelly's Pressure Cooker Beef Stew
Category: soups-stews-and-chili
By Kel Kel

My mother used to make beef stew in a pressure cooker at least once a week. I crave it all the time and have doctored up the flavor so it's no longer just 'meat and potatoes' tasting.

Ingredients:
2 tablespoons vegetable oil
½ cup all-purpose flour
1 ¼ pounds beef stew meat, cubed
salt and ground black pepper to taste
1 large onion, chopped
2 tablespoons white sugar
2 cups water
2 cubes beef bouillon
2 cloves garlic, minced
1  bay leaf
1 tablespoon dried parsley
1 tablespoon dried basil
4  potatoes, peeled and cut into 2-inch pieces
2 cups peeled baby carrots

Directions:
Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste. Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar. Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure. Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

Prep time: 25 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 535.4
Fat: 15.7 g
Saturated fat: 3.7 g
Carbohydrates: 65.2 g
Sugars: 12.7 g
Dietary fiber: 7.9 g
Protein: 33.4 g
Cholesterol: 74.9 mg
Sodium: 557.3 mg
French Onion Soup with Homemade Beef Stock
Category: soups-stews-and-chili
By Lolobug

While making the beef stock from scratch is time consuming, it really makes for a fabulous soup!  Of course you can always buy beef stock too (if you are in a bit of a hurry)!  This serves 4 as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing).

Ingredients:
12 cups water
1 pound beef short ribs
3  parsnips, peeled and cubed
3  onions, coarsely chopped
2  carrots, peeled and coarsely chopped
2 stalks celery with leaves, coarsely chopped
2  bay leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme
¼ cup butter
4 large onions, thinly sliced
3 cloves garlic, smashed
¼ cup flour, or more as needed
1 teaspoon herbes de Provence
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chopped fresh parsley, or to taste
1 teaspoon chopped fresh thyme, or to taste
¼ cup dry white wine
2 tablespoons dry sherry
1 dash hot pepper sauce (such as Tabasco®), or to taste
4 thick slices French bread
basil and garlic-flavored olive oil for brushing
2 cups grated Gruyere cheese
1 pinch sea salt to taste

Directions:
Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth. Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme. Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce;  simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt. About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source. Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese. Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.

Cook time: 6 hrs 15 mins
Total time: 6 hrs 15 mins
Yields: 4 servings

Calories: 865.4
Fat: 40.7 g
Saturated fat: 21.9 g
Carbohydrates: 82.5 g
Sugars: 22.2 g
Dietary fiber: 13.5 g
Protein: 42.1 g
Cholesterol: 135.9 mg
Sodium: 1319.9 mg
Wende's Lemon Pepper Fajitas


Ingredients:
chicken meat, lemon pepper, green bell pepper, red onion, flour tortilla, cheddar cheese, fresh tomato, lettuce, sour cream

Directions:
Cover bottom of pan with oil and heat.
Coat meat with lemon pepper.
Add meat to hot oil and cook until almost done.
Add bell pepper and onion, cook until your desired tenderness, I like them crisp while my husband prefers them softer-- this is simple and you can make them the way you prefer them.
Smoky Chicken and Cheesy Potato Casserole


Ingredients:
sour cream, smoked cheddar cheese, frozen hash browns with onions and peppers, crouton

Directions:
Using at least a 3 1/2 or 4 quart slow cooker, lightly coat the inside of the crock with nonstick cooking spray. Add soup, sour cream, cheese, frozen potatoes, chicken and combine well.
Cover with lid and cook on the low setting for 5 to 5 hours. If desired, before serving top each serving with crushed croutons. Serve immediately.
Baked Sweet & Sour Brussels Sprouts


Ingredients:
Brussels sprouts, Brussels sprouts, cider vinegar, sugar, salt, pepper, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Arrange sprouts in shallow baking dish.
Combine oil, vinegar, sugar, salt and pepper; blend.
Pour over sprouts and sprinkle with cheese.
Cover and bake for 15 minutes, or until sprouts are tender.
Pineapple Carrot Muffins


Ingredients:
sugar, eggs, flour, baking powder, baking soda, cinnamon, salt, vanilla, carrot, crushed pineapple

Directions:
Mix in order given and bake at 350 degrees for 20-25 minutes., You can use paper lined muffin cups, if you wish.
Broiled Salmon With Cilantro and Lime


Ingredients:
cilantro leaf, garlic clove, lime juice, olive oil, salt, salmon steaks

Directions:
Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 tablespoons aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade].
Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.
Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade.
However, since thicker steaks will take longer to cook, the marinade can burn.
To compensate for this, I add a little bit of marinade at a time.
For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook.
So I brush the salmon steaks with less marinade, around 1/2 tablespoon.
I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications.
Then I broil for another 2 1/2 minutes.
I then turn the salmon over and add more marinade, still reserving a little.
I broil another 2 1/2 minutes.
I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.
This may seem tiresome, but it's well worth it.
The marinade is great and you definitely don't want it to burn!
Peanut Butter Streusel  for Brownies


Ingredients:
flour, light brown sugar, granulated sugar, chunky peanut butter, butter, salt

Directions:
Stir all ingredients together until blended and crumbly., Sprinkle evenly over brownie batter., Increase brownie baking time by 10 minutes.
Zesty Chicken Breasts


Ingredients:
chicken breasts, cornmeal, white flour, sugar, salt, olive oil, canola oil, bell pepper, onion, garlic clove, diced tomatoes, rice, butter

Directions:
Put about six cups of water and a small amount of oil in a sauce pan and bring to boil. Add rice and boil for 12 to 15 minutes. Put a pat of butter in a serving bowl. Using a strainer, drain water from rice, add to bowl and toss to lightly coat rice with butter. Cover and hold until serving.
Using meat pounder flatten chicken breasts to about ½ inch thick. Coat lightly with corn meal/flour mix and fry to slight brown, about 3 minutes each side. Remove chicken and set aside.
Leave remaining oil in skillet, heat still on medium. Add garlic and brown for about one minute. Add  peppers and onions, stirring occasionally until softened, about 5 minutes. Add tomatoes and stir to mix well. Add chicken and simmer for about ten minutes.
If water is put on when you start it should be boiling by the time chicken is brown. You can then add rice about the time peppers and onions go into skillet and all will be ready about same time.
Serve by placing a chicken breast on a bed of rice and adding a liberal serving of the zesty sauce.
Makes four servings. For a heartier sauce more oil can be used. For more zest add another bell pepper and/or a little hot pepper like jalapeño.
Schlotzsky's Asian Chicken Wrap


Ingredients:
boneless chicken breasts, flour tortillas, catsup, Worcestershire sauce, sake, ginger, garlic, sugar, mirin, romaine lettuce, iceberg lettuce, carrot, fresh cilantro

Directions:
Make Japanese Tonkatsu sauce:
In small sauce pan combine catsup, Worcestershire sauce, sake, ginger, garlic and sugar.
Bring to a boil over medium heat for 25-30 minutes, stirring occasionally, skimming off any foam.
Sauce will keep in the refrigerator for up to 4 weeks.
Marinate chicken breast in 1/2 cup of Tankatsu sauce.
Grill chicken and finely chop.
Build Wraps:
Lay out four sandwich wraps (tortillas].
Down center divide chicken.
Add shredded romaine and iceberg lettuce, julienne carrots, fresh cilantro, toasted almonds and sweet chili pepper.
Top each with 2 tablespoons tonkatsu sauce (recipe above].
Roll:  Bring in sides and roll from bottom to top.
Fried Mushroom Appetizers


Ingredients:
button mushroom, eggs, milk, black pepper, butter

Directions:
Beat eggs and milk together until fluffy., Mix in pepper., Dip mushrooms into egg mixture., Then roll in bread crumbs., Heat butter in a large skillet over medium heat until hot., Fry mushrooms stirring occasionally until they are tender and batter is brown.
Mum's Onion and Watermelon Salad


Ingredients:
watermelon, parsley, mint

Directions:
Scoop out a whole watermelon using a small curler (so that the flesh is in balls].
Dice two or three white onions and fresh mint- to taste (or parsley in a pinch].
Mix through and enjoy.
Spicy Chickpeas W/ Beef and Cilantro


Ingredients:
lean ground beef, olive oil, chickpeas, chicken broth, ground cumin, garlic, cilantro

Directions:
Drain chickpeas into a colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, set aside.
Heat 1 teaspoons olive oil in a large deep frying pan over high heat, then add ground beef, crumbling into pieces as you put it into the pan, and use your favorite seasoning for ground beef. Stir and break up the meat while you start to brown it, about 3 minutes. When meat is broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.].
Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 2 cups]. Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.
Turn off heat, stir in chopped cilantro and 1 T olive oil. Taste to see if it needs more salt or pepper, then serve hot.
Boston Cream Poke Cake


Ingredients:
French vanilla pudding mix, milk

Directions:
Make cake according to package instructions.
Mix pudding mix with milk.
Whisk until lumps are gone, about 2 minutes.  Pudding should be pourable but not thin.
While cake is still warm, poke holes in cake using a wooden spoon.
Pour pudding over cake and gently press pudding into cake.
Cool cake in the refrigerator.
Remove foil from frosting.
Microwave for 10-15 seconds and stir.
Frosting should be pourable but not bubbly.
Pour over cake and spread gently.
Shell Beans and Potato Ragout With Swiss Chard


Ingredients:
swiss chard, red swiss chard, salt, extra virgin olive oil, onion, garlic cloves, cannellini beans, potatoes, yukon gold potato, water, bouquet garni, fresh ground pepper, flat leaf parsley, fresh marjoram, parmesan cheese

Directions:
Bring a large pot of water to a boil; Fill a bowl with ice water then stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water.
Wash the stems, trim away the ends and dice then set aside.
When the pot of water comes to a boil, salt generously and add the chard leaves; Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water.
Drain, squeeze out excess water and chop coarsely. Set aside.
Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat and add the onion.
Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems; Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic.
Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything] and bouquet garni.;Bring to a simmer.
Add salt to taste. then cover and simmer 40 to 45 minutes, until the beans are tender.
Add the blanched chard, and simmer for another two to three minutes adding pepper, and then taste and adjust salt.
Remove the bouquet garni and stir in the parsley and marjoram, then serve, passing Parmesan at the table for sprinkling.
Blushing Applesauce
Category: side-dish
By FutureChefShay

This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.

Ingredients:
5 pounds Macintosh apples, quartered and cored
¾ cup sugar
¾ cup water
¼ cup lemon juice
1 teaspoon cinnamon
½ teaspoon nutmeg

Directions:
Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally,  until the apples are very soft and lose their shape, about 25 minutes. Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin. Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 10 servings

Calories: 179
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 47.1 g
Sugars: 38.8 g
Dietary fiber: 5.6 g
Protein: 0.6 g
Sodium: 2.9 mg
Holiday Brisket With Savory Onion Jus


Ingredients:
olive oil, onions, boneless beef brisket, beef broth, dry red wine, brown sugar, whole canned tomatoes

Directions:
Heat the oil in an 8-quart saucepot over medium-high heat.  Add onions and squash and cook over medium high heat.  Add onions and squash and cook over medium heat until they're tender-crisp.  Remove the vegetables from the saucepot.
Season the beef as desired.  Increase the heat to medium-high.  Add the beef to the saucepot and cook until it's well browned on all sides.  Remove the beef from the saucepot.  Pour off any fat.
Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil.  Reduce the heat to low.  Return the beef to the saucepot.  Cover and cook for 2 hours.
Return the vegetables to the saucepot.  Cover and cook for 1 hour or until the beef is fork-tender.
Remove the beef to a cutting board.  Let stand 10 minutes.  Serve the beef with the vegetables and sauce.
Brown Nut Bread


Ingredients:
whole wheat flour, all-purpose flour, baking soda, salt, eggs, molasses, honey, walnuts, raisins

Directions:
Stir together the flours, baking soda and salt.
In another bowl, mix eggs, sour milk, molasses, honey, and orange peel.
Add to dry ingredients; stir until well mixed.
Fold in nuts and raisins.
Place into 2 greased 8in loaf pans.
Bake at 350* for about 55 minutes, until pick comes out clean.
Cool in pan 10 minutes, remove and cool completely.
Oatmeal Spice Smoothie


Ingredients:
rolled oats, water, soymilk, unsweetened applesauce, apple, maple syrup, vanilla extract, ground cinnamon, turmeric, lemon juice, dates

Directions:
Combine the oats and water in a microwave safe bowl and microwave for two minutes or bring to boil on stove in saucepan.
Combine the hot oats and the remaining ingredients, along with a few ice cubes, in a blender, and blend at high speed. Serve at once.
Grilled Apple Honey Chicken


Ingredients:
boneless skinless chicken breast halves, honey, cinnamon, salt

Directions:
Spray grill racks with non-stick spray and then preheat grill.
In a small bowl, combine all the ingredients except the chicken; blending well.
When ready to BBQ, brush chicken with jelly mixture and place on gas grill over medium heat (or on charcoal grill 4-6 inches from medium coals].
Cook for 15-20 minutes or until chicken is fully cooked (180F] - turning often so chicken does not burn on the outside and baste often with jelly mixture. (Throw away any leftover jelly mixture due to cross contamination].
Mary's Bread Pudding


Ingredients:
butter, eggs, sugar, evaporated milk, vanilla

Directions:
Preheat oven to 325 degrees.
Melt the butter in the baking dish. Beat the eggs with the sugar. Add evaporated milk and vanilla; mix well in a large mixing bowl. Add the cubed bread and fruit cocktail or peaches and stir.
Pour into a 2.5 liter or 2.5 quart baking dish and bake for 50-60 minutes.