xiaoxl/recipe_data huggingface dataset:
PORK SCHNITZEL


Ingredients:
boneless pork loin chops, unbleached all-purpose flour, cayenne pepper, black pepper, sea salt, eggs, half-and-half, extra virgin olive oil, parsley, lemon wedges

Directions:
Place plastic wrap on pork chops and pound them out with the flat side of a meat tenderizer until about ¼-inch thick.
In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine. In another shallow dish, whisk egg and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.
Place chop one at a time in flour mixture and dredge until well coated; shake any excess flour. Transfer coated chop into egg mixture and then bread crumbs, pressing to adhere evenly on meat. Place on baking sheet while working on the others.
In a large skillet over medium-high heat, combine oil and butter. When hot, place pork cutlets and cook until, brown and crispy, about 3 minutes per side. Transfer cutlets on a baking sheet lined with paper towel to absorb any fat. Sprinkle fresh chopped parsley and serve with lemon wedges. Makes 4.
Pepper Steak With Butter Bean Mash and Portabella Mushrooms.


Ingredients:
butter, extra virgin olive oil, portabella mushrooms, onion, garlic clove, butter beans, black peppercorns, sea salt, Dijon mustard, light olive oil, heavy cream, parsley, chives, dry sherry

Directions:
Preheat the oven to 400°F.
Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
Smear the mixture all over the mushrooms. Place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender.
Meanwhile melt the remaining butter in a heavy-based saucepan.
Add in the chopped onion and cook over a medium heat until just softened, around 3 minutes, then add the garlic and cook for a further minute.
Stir in the butter beans and allow to just heat through.
Place the white, black and pink peppercorns and sea salt in a pestle and mortar and roughly crush. Alternatively place in a plastic bag and use a rolling pin.
Rub the dijon mustard all over the steaks, then tip half the peppercorn mixture onto a plate. Coat both sides of one of the steaks with the salt and pepper mix.
Repeat the process with the other steak.
Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
Fry for about 2-3 minutes each side depending on thickness and how rare you like your steak. Remove from the pan and allow to rest.
Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
Blend or mash to a rough puree and then stir in the parsley and chives. You may need to add a little more cream if the mash is too stiff.
Finally over a high heat, de-glaze the steak pan with the sherry, stirring to incorporate all the lovely juices. Stir in the remaining mustard and the cream. Bring to a gentle bubble and thicken slightly.
Serve the steaks with the butterbean mash with the roast mushrooms on one side and a drizzle of the sherry cream sauce. Serve with wilted spinach.
Yellow Curry Chicken and Sweet Potatoes


Ingredients:
coconut milk, fish sauce, dark brown sugar, sweet potato, boneless chicken breast, scallion

Directions:
In a large nonstick skillet or wok, bring 1/2 cup of coconut  milk to a boil.
Add yellow curry paste and simmer until paste is dissolved and fragrant.
Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.
Pumpkin Shell Casserole


Ingredients:
pumpkin, apples, raisins, pecans, lemon juice, nutmeg, cinnamon

Directions:
Preheat oven to 350°., Wash pumpkin and cut a lid in the top., Scrape out seeds and clean., Combine remaining ingredients in a mixing bowl and toss gently., Spoon mixture into pumpkin shell., Replace lid and place pumpkin on lightly greased cookie sheet., Bake for 1 hour and 15 minutes., Remove from oven., Top with sour cream if desired., May be served hot or cold.
Basic  Chicken and Dumplings


Ingredients:
margarine, flour

Directions:
Boil chicken in salted water until it slips easily off the bone.
Remove chicken from broth and debone.  Tear chicken into bite-sized pieces.
Return meat to broth, then add margarine and soup.  Bring to a boil.
Sprinkle flour onto board, then roll or pat each biscuit to about 1/4 inch thickness.  Cut into strips.
Drop biscuit strips one at time into boiling broth, stirring often.
Cook on high for about 10 minutes, then reduce heat to low for another 30 to 40 minutes.
Sweet Bacon Corn Bread
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.

Ingredients:
1  Reynolds® Bakeware Bacon Pan
4 slices bacon
5 tablespoons maple syrup, divided, plus additional for serving (optional)
1 cup yellow cornmeal
¾ cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
2  large eggs eggs
¼ cup butter, melted
1  Reynolds® Bakeware Pan

Directions:
Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan. Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop. Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan. Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving. Drizzle with additional maple syrup, if desired.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 9 servings

Calories: 220.5
Fat: 8.8 g
Saturated fat: 4.5 g
Carbohydrates: 29.3 g
Sugars: 8.3 g
Dietary fiber: 0.9 g
Protein: 6 g
Cholesterol: 61.5 mg
Sodium: 422.3 mg
Nifty Carrots


Ingredients:
fresh carrots, water, mayonnaise, sour cream, horseradish, onions, butter

Directions:
Boil or steam carrots, reserving carrot water.
I always steam them to preserve the carrot flavor.
Place cooked carrots in a shallow casserole.
Combine the rest of the ingredients, pour over carrots and mix.
I use alot of horseradish because we like it.
You can use less if you want.
Note: The original recipe calls for bread crumbs mixed with the butter on top.
I didn't care for it and I always omit this.
If you want to try it, melt the butter, mix with breadcrumbs and sprinkle on top.
Bake at 375 F.
for 30 minutes or until horseradish sauce is bubbly.
Buttermilk Pie III
Category: desserts
By Linda

This was given to me by a 94-year-old lady in Arkansas and she said she had been making it all her life.

Ingredients:
½ cup butter
1 ½ cups white sugar
3 teaspoons all-purpose flour
3  eggs
1 cup buttermilk
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg. Bake in the preheated oven for 60 minutes, or until golden brown.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9-inch pie

Calories: 405.3
Fat: 21.2 g
Saturated fat: 9.9 g
Carbohydrates: 50.2 g
Sugars: 39.2 g
Dietary fiber: 0.9 g
Protein: 5 g
Cholesterol: 101.5 mg
Sodium: 257.1 mg
Instant Pot® Steamed Artichokes
Category: side-dish
By Fioa

Cook these quick, easy, and foolproof steamed artichokes in just minutes in your Instant Pot®! Artichokes are tender and perfect for any vegan meal.

Ingredients:
1 cup water
2 cloves garlic
1  bay leaf
½ teaspoon salt
4  artichokes, trimmed and stemmed
2 tablespoons lemon juice

Directions:
Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 64.4
Fat: 0.2 g
Carbohydrates: 14.6 g
Sugars: 1.5 g
Dietary fiber: 7 g
Protein: 4.3 g
Sodium: 413.1 mg
Easy and Delicious Pumpkin Bread Pudding!


Ingredients:
half-and-half cream, pumpkin puree, dark brown sugar, eggs, pumpkin pie spice, cinnamon, vanilla, golden raisin

Directions:
Set oven to 350 degrees., Butter a11 x 7-inch baking dish., In a large bowl whisk together first 7 ingredients to combine., Fold in bread cubes and raisins., Transfer the mixture to prepared baking dish., Let stand for 10-15 minutes for the bread to absorb the mixture., Bake for about 40-45 minutes, or until done., Serve with lots of whipped cream, or caramel topping., Delicious!
Spaghetti alla Puttanesca


Ingredients:
italian tomato, Italian parsley, garlic, crushed red pepper flakes, olive oil, anchovy fillets, black olives, small caper, romano cheese, parmesan cheese, sweet onion, fresh basil leaves, dry oregano, marsala wine, salt

Directions:
Drain tomatoes and reserve liquid.
Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
Do not over brown the garlic.
Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
If the sauce becomes too dry add more tomato juice a little at time.
During the last 5 minutes of cooking time add basil and parsley, finish cooking.
Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
Read package directions for spaghetti to determine cooking time.
Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
Drain the pasta well.
Add pasta to sauce pot, combine and cook for another minute or two.
Move spaghetti to service plates.
Sprinkle with grated Romano or Parmesan.
Broccoli and Barley Vegetable Soup


Ingredients:
olive oil, garlic cloves, leeks, barley, water, broccoli, cauliflower, Brussels sprouts, carrot, sea salt, black pepper, dried thyme

Directions:
Sauté leeks and garlic in olive oil for 2 minutes.
Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.
Healthier Oatmeal Raisin Cookies


Ingredients:
banana, unsalted butter, light brown sugar, eggs, vanilla, raisins, whole wheat flour, baking soda, cinnamon, salt, old fashioned oats

Directions:
Heat oven to 350°F.
Beat together banana, butter and sugars until creamy.
Add eggs and vanilla; beat well. Stir in raisins.
Mix flour, baking soda, cinnamon, oats and salt; mix well.
Add butter mixture to flour mixture and mix well.
Refrigerate dough until cool, then shape tablespoonfuls of dough into round flattened cookie shapes (I think this gives the best results]. Or to save time or if you like a more cake-like cookie, you can simply drop tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 11 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Garlic Breakfast Potatoes


Ingredients:
potatoes, onions, bell pepper, garlic clove, garlic powder, salt, ground black pepper, bacon

Directions:
Add potatoes to a medium frying pan, cook on medium heat, stirring occasionally, until potatoes begin to become soft (a few minutes].
Add remaining ingredients.
Cook, stirring occasionally, until potatoes are slightly browned and onions or peppers reached desired texture.
Serve topped with ketchup or salsa!  Yum!
Hungry Girl Egg Mug Classic


Ingredients:
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Directions:
Spray a microwave-safe mug., Add ingredients.  Stir., Microwave 1 minute., Stir., Microwave 30 seconds or until set.
Orange Streusel Loaves


Ingredients:
instant vanilla pudding, eggs, sour cream, canola oil, brown sugar, ground cinnamon, butter, pecans, powdered sugar, milk

Directions:
Preheat oven to 350°F.
Grease and flour two 9X5X3-inch loaf pans.
To make cake, combine cake mix (minus the 2 T. for struesel], pudding mix, eggs, sour cream and oil in a large mixing bowl.
Using an electric mixer, mix for 3 minutes on medium speed.
Pour batter into pans, dividing evenly between the two pans.
For streusel, in a small bowl combine reserved cake mix, brown sugar, cinnamon and butter with a fork until crumbly.
Stir in pecans.
Sprinkle streusel on top of cake batter.
Bake for 50-60 minutes, or until toothpick inserted in the middle of pan comes out clean.
Allow to cool in pans for about 15 minutes.
Loosen loaves from pans.
Invert onto a cooling rack.
Turn the loaves right side up.
Allow to cool completely.
For glaze, in a small bowl, combine powdered sugar and milk or orange juice until smooth.
Drizzle over top cooled loaves.
Peruvian Chicken Soup (Aguadito De Pollo)


Ingredients:
boneless chicken breast halves, salt, pepper, olive oil, onion, garlic, serrano chili, cilantro, green peas, corn, red bell pepper, chicken broth, yukon gold potatoes, white rice

Directions:
Season the chicken with salt and pepper; Heat the olive oil in a large, heavy pot over medium-high heat.
Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
Add the chicken, and continue to cook for 5 minutes.
Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
Pour in the chicken broth, potatoes, and rice.
Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Lemon Pie II
Category: desserts
By Jan Guinn

This simple recipe can be served as is in a graham crust or you can dress it up with a strawberry or peach glaze.  Either way, a little Cool Whip or whipped cream on top is good.

Ingredients:
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 (9 inch) prepared graham cracker crust
½ cup whipped cream for serving

Directions:
Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 9-inch pie

Calories: 456.5
Fat: 27 g
Saturated fat: 13.8 g
Carbohydrates: 48.2 g
Sugars: 38.4 g
Dietary fiber: 0.5 g
Protein: 7.6 g
Cholesterol: 67.8 mg
Sodium: 321.5 mg
Weight Watchers Crock Pot Chicken Alfredo Remake


Ingredients:
boneless skinless chicken breasts, onions, garlic cloves, red bell pepper, alfredo sauce, fettuccine, olive oil

Directions:
Saute onion, garlic, and bell pepper. (I like it better this way but you dont have to.].
In a 5 qt crock pot, place chicken, onion, garlic, bell pepper, and sauce.
Cook on LOW for 7 to 8 hours.
Thaw and drain broccoli, add to crock pot along with noodles.
Stir, cover, and cook on HIGH for another 35 to 45 minute.
Red Snapper With Acorn Squash, Savoy Cabbage and Creamy Sauce


Ingredients:
extra virgin olive oil, kosher salt, garlic powder, unsalted butter, fresh sage leaves, garlic cloves, acorn squash, extra virgin olive oil, red snapper fillets, unsalted butter, acorn squash, savoy cabbage

Directions:
For the spiced pumpkin seeds:
Preheat the oven to 350 degrees F. Toss the pumpkin seeds with the oil and spread on a baking sheet. Bake 15 to 20 minutes, turning the seeds halfway through the cooking time. Remove the seeds from the oven and toss with the salt, garlic powder and paprika. Cool and store in an airtight container.
For the squash sauce:
Heat 8 tablespoons of the butter in a heavy-bottomed pan over medium heat. When the foaming subsides, add the sage leaves and garlic. Cook until the sage is crisp, the garlic is lightly colored and the butter has a light-brown color and nutty aroma. Add the squash and toss to coat in the butter. Season with salt and pepper. Pour in enough broth to barely cover the squash and bring to a simmer. Cover the pan and cook until the squash is soft enough to crush with a fork, 10 to 15 minutes. Working in batches if necessary, transfer the mixture to a blender and blend until smooth with the remaining 4 tablespoons butter. Season with salt and pepper and strain the sauce through a fine-mesh sieve.
For the fish and vegetables:
Heat 1 tablespoon of the oil in a skillet. Season the flesh side of the snapper with salt and pepper. Once oil is hot, add the fish skin side down to the skillet and cook until the skin is golden and crisp, about 5 minutes. Turn the fish over and finish cooking on the other side. Cover and keep warm.
In another skillet, heat the remaining 1 tablespoon oil. Add 2 tablespoons of the butter; once the foaming has subsided, add the squash and cabbage and cook until tender and heated through. Season with salt and pepper.
Reheat 3 ounces of the squash sauce; when very hot, remove from the heat and swirl in the remaining 1/2 tablespoon butter. Place the sauce in the bottom of a bowl, add the squash and cabbage and top with the fish. Combine the pea shoots, 1 teaspoon of the spiced pumpkin seeds and a drizzle of pumpkin seed oil in a bowl and use it to garnish the dish.
Chicken Marsala


Ingredients:
all-purpose flour, seasoning salt, boneless skinless chicken breasts, extra virgin olive oil, butter, marsala, chicken broth, parsley

Directions:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly.
Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
Garnish with chopped Parsley and serve immediately.
Caramel-Apple Surprise Popsicles


Ingredients:
"unsweetened applesauce"

Directions:
Pour applesauce into your popsicle moulds until 2/3 full (keep in mind they will expand once frozen].
Drop some dulce de leche into the centre and lightly push down into the applesauce. If your moulds are tall and slim, drop smaller quantities and repeat a few times so there is caramel all along the pop.
Fill the rest of the moulds with applesauce. Place sticks and freeze until solid.
Creamy Tomato Soup


Ingredients:
tomatoes, canned tomatoes, onions, fresh basil, dried basil, dried oregano, black pepper, salt, butter, baking soda, cream cheese

Directions:
To a large saucepan add peeled or canned tomatoes, onion, oregano, basil, salt, and pepper. Bring ingredients to a low simmer and cook for 10 minutes. Add baking soda cook one minute, add cream cheese, and cook for 3 minutes breaking it up in the soup. Place tomato cream cheese mixture in food processor or blender and blend until smooth. Pour back into a saucepan and add butter and milk and stir. Heat on low heat for 5 minutes and serve.
**If using fresh tomatoes peel tomatoes by scalding in hot boiling water, drop them in for 3 minutes then toss them into cold water. Peel and core them add to large saucepan.
https://sliceoftaste.com/creamy-tomato-soup/.
Banana Pudding Cupcakes
Category: desserts
By Terese The Novelist

Moist vanilla cupcakes filled with banana pudding and topped with whipped cream. I use homemade pudding and whipped cream for this recipe but you can use store-bought instead if pressed for time.

Ingredients:
24  vanilla wafers (such as Nilla®)
1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
1 cup water
3  eggs
⅓ cup vegetable oil
1 cup mashed ripe bananas
1 ⅔ cups crushed vanilla wafers (such as Nilla®), divided
1 cup vanilla pudding
½ cup thinly sliced ripe banana
1 cup sweetened whipped cream, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners. Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner. Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes. Combine vanilla pudding and sliced banana in a small bowl. Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.

Prep time: 35 mins
Cook time: 18 mins
Total time: 1 hr 23 mins
Yields: 24 cupcakes

Calories: 237
Fat: 9.8 g
Saturated fat: 2.5 g
Carbohydrates: 35.4 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 3.1 g
Cholesterol: 25.9 mg
Sodium: 226.4 mg
Caramel in a Can (Dulce De Leche)
Category: desserts
By Chef Bradly

My delicious caramel in a can.

Ingredients:
1 (14 ounce) can sweetened condensed milk
½ teaspoon vanilla extract  (Optional)

Directions:
Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker. Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Open can and pour contents into a lidded bowl. Stir in vanilla extract.

Prep time: 5 mins
Cook time: 3 hrs 30 mins
Total time: 4 hrs
Yields: 1 can of caramel

Calories: 210.8
Fat: 5.7 g
Saturated fat: 3.6 g
Carbohydrates: 35.6 g
Sugars: 35.6 g
Protein: 5.2 g
Cholesterol: 22.2 mg
Sodium: 83 mg