xiaoxl/recipe_data huggingface dataset:
Lamb Shanks With Red Wine


Ingredients:
lamb shanks, flour, unsalted butter, yellow onions, celery, carrot, garlic clove, dry red wine, fresh parsley, fresh thyme, bay leaf, dried marjoram

Directions:
Preheat oven to 350 degrees., Rub the shanks with flour, seasoned with salt and pepper., Heat the butter and oil in a heavy skillet., Brown the shanks on all sides and transfer to a casserole., To the same skillet, add the onion and cook, stirring, until wilted., Add the carrot, celery and garlic and cook briefly., Stir in the wine and pour the mixture over the shanks., Add the remaining ingredients and season to taste., Cover tightly and bake one and one-half to two hours, or until fork tender.
Bread Machine Herbed Onion Bread


Ingredients:
water, water, butter, salt, bread flour, dill weed, poppy seed, sugar, active dry yeast

Directions:
In bread machine put ingredients in, in order given.
Select basic bread setting.
Check dough after 5 minutes of mixing: add 1 to 2 TBL. of water or flour if needed.
*Timer feature not recomended for this recipe.
Recipe makes a 1-1/2lb. loaf.
Oat Bran Muffins
Category: bread
By Bron

This is not OATMEAL, but oat BRAN muffins.  I have made these for about five years now, and I really love them.  They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!

Ingredients:
½ cup dark brown sugar
1 ½ cups oat bran
1 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2  eggs
1 cup chilled applesauce
4 tablespoons vegetable oil

Directions:
Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups. Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes. Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown. VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons).  Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins.  Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Yields: 1 dozen

Calories: 182.2
Fat: 6.4 g
Saturated fat: 1 g
Carbohydrates: 31.3 g
Sugars: 11.2 g
Dietary fiber: 2.5 g
Protein: 4.7 g
Cholesterol: 31 mg
Sodium: 403.3 mg
Fresh Carrot Cauliflower Pie


Ingredients:
herbed croutons, butter, margarine, butter, margarine, onion, garlic, cauliflower, fresh carrot, dried oregano, salt, black pepper, cheddar cheese, eggs, milk

Directions:
Preheat oven to 375 degrees F.
Prepare the Savory Pie Crust by mixing croutons and melted butter in a 9" pie shell pan.
Bake for 8 minutes or until golden brown@ 375.
Remove from oven and set aside.
In a large skillet, melt butter.
Saute onion and garlic for 3 minutes until golden.
Add cauliflower, carrots, oregano, salt and pepper.
Cover and cook for 10 minutes, stirring occasionally.
Sprinkle 3/4 cup of cheese into prepared pie crust; add veggie mix.
Top with remaining cheese.
In a small bowl, beat eggs and milk; pour over ingredients in pie shell.
Bake in a 375 degree F oven for 30-40 minutes, until set.
Spiced Carrot Cake (Gluten Free)


Ingredients:
buckwheat flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, salt, vegan butter, eggs, carrots, crystallized ginger, walnuts

Directions:
Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional].
Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
Let cool in the pan for 15 minutes, invert onto a rack and cool.
Polish Sausage and Kraut


Ingredients:
Polish sausage, Italian sausage, unsalted butter, sauerkraut, diced tomatoes with juice, celery, onion, green pepper, brown sugar, bay leaf, dried oregano, pepper, mashed potatoes

Directions:
Cut sausage into slices.
If using bulk sausage, break it apart as it browns when cooking.
In 2 tablespoons of butter, saute sausage, celery, onion, and green bell pepper until meat is browned and vegetables are cooked.
Drain any fat.
Add kraut, tomatoes with liquid, brown sugar and seasonings to the sausage in pan.
Cover and simmer for 25 minutes, adding a small amount of water or tomato juice if necessary.
Remove bay leaf, and serve over mashed potatoes, if desired.
Baked Beans With an Asian Flair


Ingredients:
ground turkey, ground beef, onion, garlic cloves, green pepper, tomato sauce, molasses, honey, salt, dry mustard, buttermilk, milk, baking mix, egg

Directions:
Preheat oven to 425°F.
In an ovenproof skillet (cast iron works great], brown the ground turkey with the onions, garlic and green pepper until meat is no longer pink and veggies are soft.  Drain any grease.
Add remaining ingredients, except for topping, and simmer gently, stirring occasionally for 10-15 minutes.
Combine the topping ingredients and spread over the meat and bean mixture in the skillet.
Bake for 20 minutes or until topping is golden brown.
Chimichurri Chicken Wraps
Category: main-dish
By Trish

I created this recipe after making too much chimichurri sauce (again) for a baked chicken dinner. I used what I had on hand, and it turned out to be a favorite for me and my partner! It's super wholesome and can be a great lunch to take to work the next day!

Ingredients:
1 bunch fresh parsley
2 ounces cilantro paste
½ cup olive oil
⅓ cup red wine vinegar
3 cloves garlic
1 wedge lemon, juiced
1 teaspoon red pepper flakes
1 teaspoon salt, or to taste
1 tablespoon adobo seasoning
1 tablespoon salt and ground black pepper, or to taste
2 pounds chicken tenderloins
½  yellow onion, sliced
1  green bell pepper, sliced
1  yellow bell pepper, sliced
1  red bell pepper, sliced
1 ½ tablespoons olive oil
salt and ground black pepper to taste
4  spinach-flavored tortillas
2  avocados  (Optional)

Directions:
Preheat the oven to 420 degrees F (215 degrees C). Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready. Rub adobo, salt, and pepper on both sides of tenderloins. Cook in the preheated oven until no longer pink in the centers, about 25 minutes. When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat. Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 wraps

Calories: 977.6
Fat: 59.2 g
Saturated fat: 10.1 g
Carbohydrates: 56.8 g
Sugars: 8.2 g
Dietary fiber: 12.7 g
Protein: 57.1 g
Cholesterol: 129.2 mg
Sodium: 3209.6 mg
Blossom Dip (And Hamburger Spread Too)


Ingredients:
sour cream, mayonnaise, ketchup, sambal oelek

Directions:
Mix all ingredients together., Place in fridge for an hour., Serve with caramelized onions, or hamburgers or on sandwich.
Potato Gnocchi With Wild Mushroom Sugo


Ingredients:
russet potatoes, coarse salt, parmesan cheese, salt, fresh ground black pepper, nutmeg, unbleached all-purpose flour, extra virgin olive oil, garlic, fresh rosemary leaf, shallot, tomato puree, red wine, chicken broth, water, unsalted butter, fresh parsley leaves, parmesan cheese

Directions:
Preheat oven to 375 degrees F.
Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.] Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.
In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.
Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.
Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.
Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.
Honey-lacquered Duck With Sour Cherry Sauce


Ingredients:
sage, water, honey, soy sauce, sour cherries, cinnamon, duck

Directions:
Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-] ].
In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
Preheat oven to 415F°.
Put duck in roasting pan, breast-side-down and roast for ½ an hour (drain fat off, retain]; turn duck breast-side-up and roast ½ an hour longer (drain fat off again, retain]; brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!] and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries].
Carve duck (in our case, this just means quartering the duck], and serve with the sour cherry sauce.
Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.
Baked Chicken in Red Pepper Sauce


Ingredients:
flour, salt, paprika, pepper, chicken, butter, red bell pepper, green bell pepper, onion, flour, chicken broth, sugar, crushed red pepper flakes, vinegar

Directions:
Preheat oven to 375°F degrees.
Combine flour, salt, pepper and paprika in a plastic bag.  Add chicken, shake to coat in bag.  Shake off the loose flour from chicken and arrange chicken in a baking dish.  Drizzle with melted butter. Bake for 30 minutes.
Meanwhile make the sauce:.
Cook peppers and onions in hot oil until tender,in a skillet.
Stir in the 2 tablespoons of flour.
Add chicken broth, sugar (or Splenda] and crushed red pepper.
Cook and stir until thickened and bubbly.
Remove from heat and add vinegar. Spoon over chicken and bake another 30 minutes.
Hungarian Goulash III
Category: soups-stews-and-chili
By abuczek

This is the Hungarian goulash my mother made and her mother made; it's the only one I know

Ingredients:
cooking spray
1 pound beef stew meat, cut into cubes
1 small yellow onion, chopped
1 ½ cups water
½ cup ketchup
3 tablespoons Worcestershire sauce
¾ teaspoon distilled white vinegar
2 tablespoons brown sugar
1 ½ teaspoons paprika
1 teaspoon salt
½ teaspoon dry mustard
1 (16 ounce) package egg noodles

Directions:
Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours. Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

Prep time: 10 mins
Cook time: 2 hrs 45 mins
Total time: 2 hrs 55 mins
Yields: 6 servings

Calories: 527.8
Fat: 18.1 g
Saturated fat: 6.8 g
Carbohydrates: 65.8 g
Sugars: 11.8 g
Dietary fiber: 2.9 g
Protein: 25 g
Cholesterol: 113.4 mg
Sodium: 755.4 mg
Tendir Choreyi (Azerbaijan)


Ingredients:
dry active yeast, warm water, salt, bread flour, poppy seed

Directions:
Mix the yeast with the water and let stand for a few minutes. Then sift the flour with the salt into a large bowl.  Gradually add the water and yeast and mix with your hand until the dough forms a ball.
Turn out onto a lightly floured surface. Knead the dough for 8 to 10 minutes, or until it is smooth. Put it in a large bowl and cover, then let it rise in a warm spot until doubled (this typically takes 1 to 1 1/2 hours].
Punch down and turn out onto a lightly floured surface. Stretch the dough until it is an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick. Transfer to a greased or non-stick baking sheet and let stand for another 15 minutes.
Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk (I mixed mine with a little bit of water to make it easier to work with] and sprinkle with poppy seeds.
Bake in a preheated oven at about 400 degrees for 20 to 25 minutes, until golden on top.
Simple Baked Chicken


Ingredients:
whole chickens, water, butter, margarine, onion, celery rib, seasoning salt

Directions:
pour water in 8 inch baking dish.
rinse chicken and then coat with butter.
holding chicken up (over the sink], sprinkle all over with seasoned salt.
place chicken in baking dish, top with any extra seasoned salt.
put celery and onion in chicken's"cavity".
cover with aluminum foil and bake for at least 1 hour at 350 degrees.
uncover and bake an additional 10 to 15 minutes for chicken to"brown" lightly.
Uncle Ray's Grilled Zucchini


Ingredients:
olive oil, unsalted butter, zucchini

Directions:
Wash, trim zucchini and quarter length wise (cut into spears].
Place in a bowl (or Ziploc bag]and add remaining ingredient.
place in refrigerator for 15 minutes.
Heat grill.
Place spears directly on hot grill (for marking and color] turning occasionally until tender.
Cranberry-Orange Curd Tart
Category: desserts
By Kim

A beautiful and tasty tart full of cranberry-orange flavor! If shortbread crusts aren't your thing, feel free to use your favorite pastry crust instead!

Ingredients:
1 cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon almond extract
4  egg yolks, at room temperature
1  egg, at room temperature
1 (12 ounce) package fresh cranberries
1 cup white sugar
1 large orange, zested and juiced
1 teaspoon vanilla extract
1 pinch salt
4 tablespoons unsalted butter, cut into 4 pieces

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom. Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough. Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet. Bake in the preheated oven until golden, 20 to 25 minutes. Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside. Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel. Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly. Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust. Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 9-inch tart

Calories: 400.5
Fat: 20.3 g
Saturated fat: 12 g
Carbohydrates: 51.7 g
Sugars: 35.4 g
Dietary fiber: 2.9 g
Protein: 4.3 g
Cholesterol: 171.4 mg
Sodium: 108.5 mg
Cucumber, Wasabi and Fresh Ginger Salsa


Ingredients:
cucumber, fresh ginger, extra virgin olive oil, soy sauce, wasabi paste, honey, green onions, nonfat plain yogurt, green onion, black sesame seed

Directions:
*available at Asian markets., Mix all ingredients together in a bowl. Taste and adjust seasoning., Garnish with few slices of green onion and black sesame seeds if desired., Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!
RED VELVET BOOST


Ingredients:
carrots, beet, apple, gingerroot, celery ribs, lemon

Directions:
In a juicer, combine all ingredient together and process until smooth and well incorporated.
Serve immediately.
Spicy Corn Chowder


Ingredients:
corn kernels, lime, juice and zest of, yellow onion, russet potatoes, red chili powder, crushed red pepper flakes, ground cumin, anaheim chili, heavy cream, fresh cilantro, cilantro, kosher salt, salsa

Directions:
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
Turn heat down to medium low, cover, and cook until potatoes are very soft.
Add corn and cream, and continue to cook, uncovered, until soup thickens.
Add cilantro and simmer a few more minutes.
Taste and correct seasoning with salt if necessary.
To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.
E T Brownies


Ingredients:
butter, eggs, white sugar, vanilla extract, flour, baking powder, salt, chocolate chips

Directions:
Preheat oven to 350F degrees.
Butter a 13x9 pan and set aside.
In a saucepan over low heat, melt together the 4 squares of chocolate and the butter.
Remove from heat.
(You could also do this in the microwave.] In a mixing bowl, beat together eggs and sugar.
Add vanilla and pour in chocolate mixture; blend thoroughly.
In another bowl, combine the flour, baking powder and salt.
Gradually add to chocolate mixture, beating well.
Stir in chocolate chips and Reese's Pieces.
Spoon batter into prepared pan and bake for 40-45 minutes, or until dry on top and almost firm to the touch.
Remove from oven and let cool slightly before cutting into squares.
Arroz Con Pollo Y Sazon Tropical


Ingredients:
chicken, olive oil, olive oil, bell pepper, green olives, garlic, cilantro, water, sea salt, peas, rice

Directions:
Combine chicken, 2 tblps oil, and 4 tsps Sazon Tropical., Place chicken mixture in a 12" saute pan., saute till liquid disappears., set chicken aside in a bowl., in sautee pan add 2 tblsps oil and onion, sautee for 1 minute., add jalapeno & bell pepper, sautee for 1 minute., add green olives, sautee for 1 minute., add garlic, sautee for 1 minute., add cilantro, sautee for 1 minute., add tomato, sautee for 1 minute., add sazon tropical, water, sea salt, peas, and rice., add chicken on top., Cover & simmer on lowest setting on smallest burner for 30 minutes., Let sit covered for 15 minutes.
Homestyle Meatloaf


Ingredients:
eggs, parmesan cheese, onion

Directions:
Heat oven to 350 degrees F.
In large bowl, mix all ingredients except marinara sauce.
Add 1 cup marinara sauce; mix well.
Press mixture into ungreased 8 X 4 inch loaf pan.
Bake at 350 F for 40 minutes.
Pour remaining marinara sauce over meatloaf.
Bake an additional 15 to 20 minutes or until meat is well browned and firm.
Let stand 10 minutes before serving.
Pickle Chicken


Ingredients:
pickle juice, boneless skinless chicken breasts

Directions:
Marinade chicken breasts in pickle juice anywhere from 2 to 24 hours.
Grill on a George Foreman grill for 8-12 minutes (depends on size of chicken breast].
Eat and enjoy!
Dark Chocolate Coffee


Ingredients:
milk, instant coffee, dark chocolate, sugar, hazelnut syrup

Directions:
Pour half a cup of milk into a microwave proof container.
Place it in the microwave on HIGH power level for 30 seconds.
Remove from microwave.
Now, melt the chocolate in the microwave on HIGH power level for 30 seconds.
Remove and keep aside.
Prepare a mixture of coffee powder, melted chocolate, sugar and a little milk.
Whisk well to ensure that there are no lumps.
It should be frothy as well.
Add a drop of hazelnut syrup.
Grab a serving glass.
Put 1 tbsp.
of the coffee mixture in it and pour half a cup of hot milk over it.
Mix well.
Prepare foam in the hot cup of cold milk with a foamer and pour into the glass.
Sprinkle cinnamon powder over it and serve rightaway.
Similarly, prepare more glasses of delicious chocolate coffee with the remaining milk and coffee mixture.
Boardwalk Breeze


Ingredients:
"Amaretto"

Directions:
In a cocktail shaker filled with ice, add rum and amaretto, shake well.
Pour into a hurricane glass filled with ice, add equal parts of orange and pineapple juice; float a dash of grenadine on top.
Set back in your beach chair and feel the ocean breeze.