xiaoxl/recipe_data huggingface dataset:
Beef Tenderloin With Roasted Shallots
Category: everyday-cooking
By Christine L.

The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Ingredients:
¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Directions:
Preheat oven to 375 degrees F (190 degrees C).  In 9 inch pie pan, toss shallots with oil to coat.  Season with salt and pepper.  Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and port.  Bring to a boil.  Cook over high heat until the volume is reduced by half, about 30 minutes.  Whisk in tomato paste.  Set aside. Pat beef dry; sprinkle with thyme, salt and pepper.  In a large roasting pan, set over medium heat on the stove top, saute bacon until golden.  Using a slotted spoon, transfer bacon to paper towels.  Add beef to pan; brown on all sides over medium high heat, about 7 minutes. Transfer pan to oven.  Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes.  Transfer beef to platter.  Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan.  Place pan over high heat on stove top.  Add broth mixture, and bring to boil; stir to scrape up any browned bits.  Transfer to a medium saucepan, and bring to simmer.  Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste;  whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter.  Stir in roasted shallots and reserved bacon.  Season with salt and pepper. Cut beef into 1/2 inch thick slices.  Spoon some sauce over, and garnish with watercress.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 653.1
Fat: 50.6 g
Saturated fat: 20.4 g
Carbohydrates: 11.9 g
Sugars: 2.2 g
Dietary fiber: 0.6 g
Protein: 31.6 g
Cholesterol: 132.1 mg
Sodium: 645.2 mg
Rapid Reuben Casserole


Ingredients:
frozen hash brown potatoes, salt, pepper, corned beef, sauerkraut, swiss cheese

Directions:
Preheat oven to 450 degrees., Grease 13 x 9 pan I use cooking spray., place potatoes in baking pan., Season with salt and pepper., Bake for 15 minutes., Cover potatoes with corned beef., If using sliced corned beef overlap the slices., Spread Russian dressing over corned beef., Spoon sauerkraut over Russian dressing., Cover with swiss cheese slices., Bake at 450 degrees for 20 minutes., Serve with extra Russian dressing on the side.
Simple Spicy Hummus


Ingredients:
garbanzo beans, tahini, olive oil, warm water, garlic clove, kosher salt, ground pepper

Directions:
Combine tahini, olive oil and garlic in food processor or blender. Blend until pureed.
Add remaining ingredients, blend until smooth and creamy consistency.
Serve at room temperature, with pita bread, on crackers, as a sandwich spread, or as a dip for raw vegetables. Store in refrigerator. It will keep for up to 2 weeks.
Easy Turkey Gravy


Ingredients:
chicken broth, water, cornstarch, cold water, milk

Directions:
Skim off all but 2 tablespoons fat from drippings in roasting pan.  Stir in broth or water.  Cook over medium heat, stirring to loosen browned bits.  Remove from heat.
In small bowl, stir corn starch and 1/4 cup water until smooth; stir into roasting pan.  Stirring constantly, bring to a boil over medium heat and boil 1 minute.  Season to taste.
Chinese Pepper Steak
Category: world-cuisine
By Kim Wilson

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Ingredients:
1 pound beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
3 tablespoons vegetable oil, divided
1  red onion, cut into 1-inch squares
1  green bell pepper, cut into 1-inch squares
2  tomatoes, cut into wedges

Directions:
Slice the steak into 1/2-inch thick slices across the grain. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside. Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

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

Calories: 311.6
Fat: 15.4 g
Saturated fat: 3.4 g
Carbohydrates: 17 g
Sugars: 9.6 g
Dietary fiber: 1.7 g
Protein: 26.1 g
Cholesterol: 69.2 mg
Sodium: 972.4 mg
Zesty Spanish Rice Low Fat


Ingredients:
onion, salsa verde, green pepper, tomatoes, garlic clove, olive oil, water, fresh cilantro

Directions:
1. Heat the olive oil over medium-high heat in a deep frying pan.
2. Saute rice until lightly browned.
3. Add onion, green pepper, garlic, tomatoes, salsa verde and water.
4. Simmer, covered until water is absorbed. (approximately 15 minutes].
5. Fresh chopped cilantro may be added just before serving.
Balsamic Chicken


Ingredients:
chicken breasts, English mustard, clear honey, olive oil

Directions:
Mix together the balsamic vinegar, mustard and honey.
Mix in the chicken and leave to stand for at least 10 minutes, the longer the better.
Heat the oil in a griddle pan.
Remove the chicken from the marinade and cook in the griddle pan for 4 minutes each side, or until cooked.
Add the remaining marinade and cook for a further minute.
Serve the chicken and pour over the remaining sauce.
Simple but Wonderful Classic Potato Salad


Ingredients:
yukon gold potatoes, Red Bliss potatoes, celery, chives, mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seeds, lemon juice, salt

Directions:
Cut potatoes into small cubes and steam (not boil].  Amount of time will depend on size of cubes, I cut mine pretty small so it only takes about 15 minutes.  You want them to be cooked all the way through but not falling apart.
When the potatoes are done, empty into a cookie sheet and spread out to cool quickly (I will often use a cooling rack in the cookie sheet to let air circulate better- they cool surprisingly fast this way].
Whisk mayonnaise, mustard, cider vinegar, sugar, celery seed, 1 tsp lemon juice and 1 tsp of salt in a large bowl (use a larger size than you think you'll need so you can mix without making a mess of our counter and floor- learned this one the hard way -- ].
Add celery, chives and cooled potatoes to the bowl with the dressing.
Using a large spatula, slowly fold the ingredients together.  This will take longer than regular stirring but will keep your potatoes in tact (especially if you over-steam your potatoes!].
Once well mixed, taste for seasonings.  Add additional lemon juice and salt as needed.
Tastes best if you allow it to sit in the refrigerator for a couple of hours, but it's not necessary if you're in a time crunch.
Potato Bruschetta


Ingredients:
potatoes, tomatoes, onion, garlic cloves, olive oil, pickled capers, feta, fennel seed, cheddar cheese

Directions:
Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices].
Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
Sprinkle the fennel seeds onto the potatoes.
Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste.
Place some of this mix on each potato slice and flatten it a little.
Sprinkle with pepper.
Cook in the oven for about 30 minutes at 200°C.
Cut the cheddar slices into as many pieces as there are potato slices.
Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.
Pink Lemonade


Ingredients:
apples, lemon

Directions:
Juice the whole unpeeled apples and lemon together in a juicer., Serve over ice.
Creamy Cauliflower Soup


Ingredients:
cauliflower, butter, onion, flour, milk, Worcestershire sauce, salt, cheddar cheese

Directions:
Cook cauliflower in about 1 cup water. Drain and reserve liquid. Set cauliflower aside.
Melt butter, add onion, and cook until soft.
Blend in flour, add stock and bring to a boil, stirring well. Stir in 1 cup cauliflower liquid, milk, Worcestershire sauce and salt. Add cauliflower and cheese and heat through.
Gooey Rice Krispie Treats Covered in Chocolate


Ingredients:
butter, marshmallows, vanilla

Directions:
Melt the butter in a large, non-stick saucepan. Add the marshmallows and stir constantly until they are completely melted.
Stir in rice krispie treats.
Turn into a buttered 9x9 pan and pack down using a buttered (so it won't stick] spatula.
Melt the chocolate in the microwave, until it can be stirred smooth. Spread the chocolate on top of the treats and refridgerate until cool and hardened.
Black Olive Hummus


Ingredients:
kalamata olives, chickpeas, garlic, black pepper, fresh lemon juice, olive oil, olive oil, water, salt

Directions:
All all ingredients except oils, water and salt to a food processor.
Pulse ingredients until they start to form a paste.
Add lemon olive oil, and turn food processor on.
Add olive oil a tbsp at a time until you reach a smooth creamy texture.
If the hummus is too thick, add water in teaspoons to help thin it out.
Taste and add salt if needed.  (if using olive paste, you will not need salt.].
Beef and Barley Chili


Ingredients:
onion, canola oil, pepper, garlic cloves, tomatoes, red kidney beans, kidney beans, salsa, broth, tomato juice, pot barley, chili powder, pepper

Directions:
In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.
Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.
Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.
Glamorgan Sausages (welsh Veggie Sausages)


Ingredients:
onion, flat leaf parsley, thyme leaves, caerphilly cheese, lancashire cheese, Dijon mustard, eggs, flour, olive oil, olive oil, onion, sun-dried tomato puree

Directions:
Whizz the bread in a food processor to make fine breadcrumbs.
Place in a bowl.
Whizz the onion, parsley and thyme in the processor until finely chopped, then add the cheese andmustard and process until finely chopped.
Spoon the cheese mixture on to the bread crumbs.
Season well with salt and pepper, then add the 1 whole egg and 1 egg yolk (reserving the egg white] and stir well.
Use your hands to form the mixture into 8 to 10 sausages.
Place the egg white in a bowl and whisk with a fork.
Roll the sausages in the egg white, then in flour.
Heat the oil in a pan over medium heat and cook the sausages until brown all over, about 10 to 15 minutes.
To make the sundried tomato gravy; heat the oil in a saucepan over a low heat, then cook the onion until softened.
Add the tomato puree and vegetable stock, bring to the boil, then reduce the heat to low and simmer for 15 minutes.
Season with salt and pepper.
Serve with the sausages and mashed potatoes.
Crockpot Salsa Chicken and Black Bean Soup


Ingredients:
chicken, black beans, chicken broth, frozen corn, salsa, cumin, sour cream

Directions:
In a 4 quart or larger crockpot, combine all ingredients except sour cream., Cook on low for 6-8 hours or high for 4-5 hours., Stir in 1/2 cup sour cream., To thicken, you could using and immersible blender to blend some of the soup., Garnish and serve.
Yummy Starburst Smoothie!


Ingredients:
bananas, kiwi, strawberry

Directions:
"Place all ingredients into a blender and blend until smooth."
Roasted Sweet Potatoes With Cinnamon Pecan Crunch


Ingredients:
brown sugar, pure vanilla extract, cinnamon, salt, sweet potatoes, dried cranberries, butter, flour, pecans

Directions:
Preheat oven to 400°F
Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
Add sweet potatoes and cranberries; toss to coat well.
Spoon into 13x9-inch baking dish.
Dot with 2 tablespoons of the butter.
Cover with foil.
Bake 30 minutes.
Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form.
Stir in pecans.
Remove sweet potatoes from oven and stir gently.
Sprinkle with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Quick & Easy Pierogi Casserole


Ingredients:
frozen potato pierogi, milk, ham, cheddar cheese

Directions:
Layer the bottom of a 9x13 greased pan with frozen pierogies., Then sprinkle the ham over top of the pierogoies., Mix together the soup and milk and pour over the ham and pierogies., Top with cheese and bake uncovered for 45 minutes at 350.
Greek Pastitsio


Ingredients:
pasta, olive oil, onions, garlic cloves, fresh tomatoes, tomato puree, tomato paste, mixed herbs, cinnamon sticks, nutmeg, salt, pepper, olive oil, flour, salt, milk, eggs, nutmeg

Directions:
MEAT SAUCE, Saute Onions in Oil and add Minced Meat, Add the rest of the ingredients and simmer on low for 45 minute., Remove Cinnamon Sticks., BECHAMEL SAUCE., Heat Oil, add Flour, stir and cook for 2 minutes., Add Milk very gradually stirring all the time., Remove from heat., Cool a little and add eggs., Then add Mitzithra and Nutmeg., Place ½ the Macaroni into a dish and salt a little., Add Minced Meat and then the rest of Macaroni., Pour Bechamel Sauce on top., Sprinkle with Mitzithra., Bake at 180C for 45 minuits.
Turkey Taco Salad
Category: salad
By Sheryl Barney

This is a low fat, low calorie ground turkey taco salad. If you have leftover cooked turkey on hand simply chop it up. You'll need about 3 cups.

Ingredients:
1 pound extra-lean ground turkey breast
1 head iceberg lettuce - rinsed, dried, and chopped
6  green onions, chopped
1 (15 ounce) can kidney beans, drained and rinsed
2 cups shredded Cheddar cheese
½ cup diced dill pickles
½ cup sliced black olives
2 cups fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon white wine vinegar
¾ cup taco sauce
1 (14.5 ounce) package low-fat baked tortilla chips

Directions:
Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool. Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives. Whisk together the mayonnaise, lemon juice, vinegar and taco sauce. Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 343.2
Fat: 11.4 g
Saturated fat: 4.9 g
Carbohydrates: 46.2 g
Sugars: 6.5 g
Dietary fiber: 5.5 g
Protein: 17.4 g
Cholesterol: 49.6 mg
Sodium: 979.8 mg
Mark Bittman's Qunioa Salad With Tempeh


Ingredients:
tempeh, ginger, garlic, mung bean sprouts, tomatoes, soy sauce, green onion, fresh cilantro

Directions:
Cook the quinoa.  Rinse and drain in a fine strainer.
Meanwhile, put the oil in a skillet over medium-high heat.  When hot, add  the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
Stir in the ginger and garlic.  Cook for another minute or two.
Stir in the tomato, if using them.  Stir and turn off the heat.
Stir in the vinegar, sesame oil, and soy sauce.  Transfer to a serving bowl.
When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
Taste and add salt, if necessary, and add a healthy dose of black pepper.  Garnish with scallions and cilantro.
Peanut Butter Fudge


Ingredients:
sugar, evaporated milk, butter, peanut butter, vanilla extract, marshmallow creme

Directions:
Butter a 9 x 13 inch pan., Mix sugar, evaporated milk and butter in large saucepan., Stir constantly over medium heat and bring to a full boil., Stir 4 minutes., Remove from heat., Stir in peanut butter, vanilla and marshallow., Spread in pan., Cool completely and cut into squares.
Double Corn Buttermilk Cake


Ingredients:
cornmeal, buttermilk, vanilla, lemon, zest of, egg, canola oil, flour, baking powder, salt, sugar, fresh corn kernels, plum

Directions:
Preheat the oven to 375F, grease a 9" springform pan.
In a large, microwave-safe bowl, combine cornmeal, buttermilk and whole milk, stirring well.
Microwave on HI for 30 seconds, stir and allow to sit 10 minutes. Stir in vanilla, lemon zest, egg yolks, whole egg and oil.
Add the flour, baking powder, salt and sugar, stirring until just blended.
Fold in the corn.
Spread in the pan and top with sliced plum.
Bake 35 minutes, until tests done. Cool in the pan.
Three-Stranded Braided Challah Bread


Ingredients:
active dry yeast, warm water, all-purpose flour, eggs, sugar, salt, bread flour, egg, salt, poppy seeds, sesame seeds

Directions:
Combine yeast and warm water in large mixing bowl or bowl of stand mixer.
Let stand until yeast is dissolved, about 5 minutes Add all-purpose flour, 2 large eggs and 2 egg yolks, 3 tbsp vegetable oil, sugar and salt.
Mix by hand or on low speed until blended.
Gradually stir in bread flour.
Knead for about 8 minutes by hand or with dough hook of mixer on medium speed until dough is smooth and elastic and doesn't stick to hands or bowl.
Transfer to oiled bowl and turn it over once to coat with oil.
Cover with plastic wrap.
Let rise in warm place until doubled in volume, about 1-1 1/2 hours.
Punch dough down, knead briefly, and refrigerate covered until it has again nearly doubled in volume, 4-12 hours.
To shape the dough: Divide dough into three pieces and weigh to be sure that they are of equal size.
On an unfloured work surface, roll into balls and let rest, covered loosely with plastic wrap, for ten minutes or so.
Grease a baking sheet and sprinkle it with cornmeal.
(You can also bake this on a pizza stone with cornmeal-covered parchment, which is what I do.] Roll each ball into a 13-14 inch-long rope, about 1.
5 inches thick and slightly tapered at the ends.
Dust three dough ropes with rye flour (I just used AP flour] so that they will be more distinctly separated.
Place the three dough ropes side by side and pinch top ends together.
Lift left dough rope and place between right and middle ropes.
Lift right dough rope and place it between left and middle ropes.
Keep doing this until you reach the ends.
Tuck both ends of braid underneath loaf and set it on baking sheet.
Whisk together egg and salt and brush over the top of the loaf.
Don't skip this step--the egg will give you a shiny, beautifully browned challah loaf!
Loosely cover braid with lightly oiled plastic wrap.
Let rise in a warm place until not quite doubled, about 45 minutes.
Preheat oven to 375 degrees Fahrenheit.
Brush loaf again with egg wash.
If desired, sprinkle with poppy seeds or sesame seeds.
(I prefer poppy seeds.] Bake until crust is golden brown, and bottom of loaf sounds hollow when tapped, about 30-35 minutes.
Let cool on rack.
To freeze, allow to cool COMPLETELY and wrap thickly with plastic wrap.
To thaw, place in 200-250 degree oven until thawed, about 35-40 minutes.
Grilled Drumsticks (Ww)


Ingredients:
maple syrup, cider vinegar, Dijon mustard, fresh rosemary, fresh oregano, garlic cloves, salt, pepper, chicken drumsticks

Directions:
In a bowl whisk together the beer, 3 tablespoons of the maple syrup, vinegar, mustard, rosemary, oregano, garlic, 1/4 teaspoon of the salt and the pepper. Transfer mixture to a large baggie or marinating dish - add chicken. Turn to coat and refrigerate for 4 hours or overnight.
Spray grill rack with Pam and preheat grill to medium or prepare a medium fire in a charcoal grill.
Drain chicken and discard marinade.
Place chicken on grill, covered and turning occasionally for 30-40 minutes.
10 minutes before chicken is done, brush the chicken with the remaining maple syrup (2 T], turning frequently until chicken is browned and cooked through.
Transfer to a platter and sprinkle with remaining salt (1/4 t].
Cinnamon & Ouzo Iced Tea


Ingredients:
green cardamom pods, cinnamon sticks, caster sugar, boiling water

Directions:
Place the cardamom pods, cinnamon stick, sugar and tea bags in a large heatproof jug, add the boiling water and stir until the sugar dissolves; set aside for 3 minutes to infuse; remove the teabag and discard.
Stir in the ouzo and place the tea in the fridge for 2 hours to chill.
To serve: Place the ice cubes in serving glasses and pour over the chilled tea.
White Chicken Chili


Ingredients:
dried white bean, reduced-sodium chicken broth, onion, garlic cloves, ground cumin, dried oregano, mild green chilies, ground cloves, boneless skinless chicken breast, kosher salt, sour cream, cheese, green onion, cilantro, parsley

Directions:
Put pre-soaked beans into a pot along with the garlic, onions and broth.  Bring to a boil, reduce heat and simmer uncovered until the beans are tender (about 1 - 1.5 hours].  If needed, add water periodically to keep beans moist.
Before beans are done, sautee the chopped green pepper in olive oil and set aside.
Add to the beans: cumin, oregano, cloves, chicken, and green pepper.  Cook for 30 minutes.  Add salt.  Adjust seasonings.
Serve with desired toppings.
Ugandan Matoke


Ingredients:
plantains, onion, tomatoes, green bell pepper, garlic cloves, chili pepper, cayenne pepper, ground beef, beef stew meat, beef broth

Directions:
Peel the plantains, cut into cubes, sprinkle with lemon juice, and set aside.
Heat oil in a large pan. Fry the Onion, tomatoes, green pepper, hot pepper, and garlic together. Add spices to taste. Add meat or broth. Continue frying and stirring until the meat is nearly done or until the broth is starting to boil.
Reduce heat. Add plantains. Cover and simmer over low heat until plantains are tender and meat is done. Serve matoke (matooke, if you prefer] hot.
Cranberry Chocolate Orange Loaves


Ingredients:
cranberries, sugar, flour, sugar, baking powder, baking soda, salt, eggs, chocolate chips, walnuts

Directions:
Preheat oven to 350°F.
Lightly grease 6 mini loaf pans (6x3-inch] or 2 bundt pans (10-inch].
Combine cranberries and ½ cup sugar; set aside.
In large bowl, combine flour, 1 ½ cups sugar, baking powder, baking soda, and salt.
Using a fork, beat eggs, orange juice, oil, and orange rind together. Add to dry ingredients, stirring just until moistened. Fold in cranberry mixture, chocolate chips, and nuts.
Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing to wire rack. For ultimate freshness, keep refrigerated in a covered container or freeze.