xiaoxl/recipe_data huggingface dataset:
Beef Chili With Ancho, Red Beans and Chocolate


Ingredients:
ancho chilies, dried ancho chile powder, sea salt, kosher salt, fresh ground black pepper, onions, garlic cloves, chipotle chiles in adobo, chili powder, ground cumin, sweet paprika, dried oregano, ground cinnamon, sugar, whole canned tomatoes, tomato paste, kidney beans, cornmeal, cheddar cheese

Directions:
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
Put the chiles in a food processor and pulse until they are powder.
Cut the beef into large and season with salt and pepper.
Put beef in large soup pot and add enough water to cover by one inch.
Place over medium heat and bring to a boil.
Skim off any foam that rises to the surface.
Mix in onions, garlic, chipotles, and jalapeño.
Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
Add tomatoes and tomato paste to the pot.
Simmer for 2 hours.
As it cooks down you can add more water if necessary (we didn't need to but you may].
When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
(I used two forks like I do with pulled pork].
Stir in beans and corn meal.
Cover only partially (so the chili doesn't get watery].
Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
Before serving, garnish with cheddar.
Greens With Garlic and Parmesan


Ingredients:
garlic cloves, olive oil, red wine vinegar, cider vinegar, parmesan cheese, fresh ground black pepper

Directions:
Note on selecting greens: While you can cook just one type, I find that a mix of stronger greens such as mustard, turnip, collard, dandelion, curly endive, escarole,  --  with milder greens such as kale, cabbage, chard, beet, napa, bok choi, spinach,  --  gives the best depth of flavor. Usually I try to have 4 kinds: some strong, some mild, some with a firmer texture, some with a softer texture.
Clean and chop greens. I think you get the best results from soaking them in a sink full of cold water. If they are very muddy you might start with a bucket of water to be dumped outdoors rather than put all that dirt down your drain.
Heat up the garlic and olive oil in whatever pan you'd usually use for stir-fry. I use my cast iron chicken fryer. Add the strongest/toughest greens that need the longest cooking.
Gently saute the greens, stirring frequently. Add more handfuls of greens from toughest/strongest to mildest/tenderest as they cook down.
When they are just barely done stir in the vinegar then sprinkle on the parmesan.
Turn off the heat, cover* the pan, and let sit 10 minutes before serving so that the vinegar can meld into the greens and the cheese can melt.
Some people like more vinegar at the table, others just like a little black pepper.
*If you've just realized that your pan has no lid don't panic. Cover it with aluminum foil or a large plate instead. ;].
Thousand Island Dressing


Ingredients:
green bell pepper, chives, garlic clove, mayonnaise, parsley, Worcestershire sauce, dill pickle slices, chili sauce

Directions:
Put green bell pepper, olives, chives, garlic and mayonnaise in blender. Cover and run at low speed.
Add remaining ingredients and process at high speed until coarsely chopped. Chill in refrigerator.
Instant Pot® Mexican Lentil Soup
Category: soups-stews-and-chili
By Soup Loving Nicole

This warm and comforting lentil soup is full of veggies and spice and comes together in a flash with the help of your multi-functional pressure cooker.

Ingredients:
1 tablespoon olive oil
1 large carrot, peeled and sliced
1 small onion, chopped
1  yellow bell pepper, chopped
1  fresh jalapeño chile pepper, seeded and chopped
2 cloves garlic, minced
5 cups low-sodium chicken broth
1 (16 ounce) jar picante sauce
1 ¼ cups dry lentils
1 tablespoon taco seasoning
1 teaspoon cumin
½ cup chopped fresh cilantro
1 tablespoon lime juice

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel. Add broth, picante sauce, lentils,  , and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 173.1
Fat: 2.6 g
Saturated fat: 0.6 g
Carbohydrates: 26.3 g
Sugars: 4.4 g
Dietary fiber: 10.4 g
Protein: 11.3 g
Cholesterol: 2.5 mg
Sodium: 526.3 mg
Pecan Pie Bites from Scratch
Category: uncategorized
By Yoly

A family favorite during the holidays. Easy to prepare and a fun dessert to make with kids.

Ingredients:
½ cup unsalted butter, at room temperature
3 ounces cream cheese, softened
1 cup all-purpose flour
nonstick cooking spray
¾ cup brown sugar
1 large egg
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup finely chopped pecans

Directions:
Beat butter and cream cheese for crust with an electric mixer until smooth. Add flour and mix until fully combined. Cover and refrigerate dough for 1 hour. Preheat the oven to 325 degrees F (165 degrees C). Remove dough from the refrigerator. Spray a 24-cup mini-muffin tin with nonstick spray. Whisk brown sugar, egg, melted butter, and vanilla for filling in a bowl until smooth. Roll dough into twenty four 1-inch balls. Press each ball into a muffin cup, so it spreads evenly on the bottom and up the sides. Sprinkle about 1 teaspoon pecans into each muffin cup, then top with about the same amount of egg mixture. Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from the muffin tins.

Prep time: 25 mins
Cook time: 25 mins
Total time: 2 hrs
Yields: 24 servings

Calories: 105.9
Fat: 7.4 g
Saturated fat: 3.7 g
Carbohydrates: 8.9 g
Sugars: 4.5 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Cholesterol: 23.1 mg
Sodium: 39.6 mg
Cowboy Steak


Ingredients:
onions, milk, flour, chili powder, cornstarch, cornstarch, salt, cumin, sugar, paprika

Directions:
Bring steaks to room temperature before grillng.
Soak onions in milk for one hour; drain.
In a large bowl or pie pan mix together flour, chili powder, cornstarch, salt, cumin, sugar and paprika.
Dredge onions in flour mixture, shaking off any excess.
Heat oil in a large heavy frying pan (cast iron works well] and heat to 360 degress Fahrenheit.
Add onions in batches, cooking until golden brown. BE CAREFUL. They cook fast (30 to 45 seconds].
Transfer onion rings to paper towels to drain off excess grease.
Meanwhile, season steaks with salt and pepper and place in a cast iron skillet over medium high heat.
Cook about 7 to 10 minutes per side, pouring off excess fat before turning.
Finish cooking steaks on the grill (or skip the frying step and just grill steaks to desired doneness (10 minutes per side].
Serve steaks with onion rings, baked potatoes and salsa, or as desired.
Serbian Cevapcici
Category: meat-and-poultry
By AMERICANBRUNETTE

A delicious little sausage-like meat. Great served as a sandwich.

Ingredients:
1 ½ pounds ground pork
1 pound lean ground beef
½ pound ground lamb
1  egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
½ teaspoon paprika

Directions:
Preheat a grill for medium-low heat. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 690.1
Fat: 46.1 g
Saturated fat: 17.7 g
Carbohydrates: 2.1 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 62.8 g
Cholesterol: 222.8 mg
Sodium: 1096.7 mg
CAMPBELL'S® Fish Stew
Category: soups-stews-and-chili
By Campbell's Canada

Fresh fish fillets cooked in a stew with onions, garlic, potatoes, and tomato make this recipe an instant hit.

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
½  fennel bulb, chopped
3 cloves garlic, chopped
1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Seafood Broth
2 cups baby potatoes
1 large Roma tomato, chopped
1 pinch saffron  (Optional)
9 ounces boneless firm-fleshed white fish, cut into bite-sized pieces
9 ounces uncooked medium shrimp, peeled and deveined
Crusty bread

Directions:
In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften. Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender. Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings
Marinated Grilled Tuna Steak


Ingredients:
tuna steaks, ground black pepper, lemon pepper, low sodium soy sauce, hoisin sauce, lemon juice, lime juice, fresh parsley, fresh garlic cloves

Directions:
In a bowl combine all marinade ingredients until well blended.
Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this].
Pour the marinade over the tuna steaks and turn to coat.
Cover with plastic wrap.
Refrigerate 8-24 hours (turning a couple of times during chilling].
Preheat the grill to HIGH heat.
Oil the grill grate.
Remove the steaks from marinade (discard any marinade] and place on a plate.
Season lightly with freshly ground black pepper on both sides.
Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!].
Delicious!
Caramelized Onion and Egg Salad


Ingredients:
olive oil, onions, eggs, mayonnaise, Dijon mustard, oil-cured black olive

Directions:
In a large skillet, heat oil over medium low heat., Add onions and cook, stirring occasionally, until golden, about 30 minutes., Peel, then mash the eggs with a potato masher or fork., Add onions, mayonnaise, and mustard, and mix well., Stir in the olives, season with salt and pepper.
Rustic Focaccia


Ingredients:
olive oil, garlic cloves, mozzarella cheese, ripe olives, onion, plum tomatoes, parmesan cheese

Directions:
Preheat oven to 400 degrees F.
Place unrolled pizza crust into pizza pan, roll to the edges of the pan.
Mixing well, combine the oil, seasoning mix and garlic.
Spread over pie crust.
Top with 3/4 cup mozzarella cheese.
Sprinkle olives and onions over the mixture, then top with tomatoes and remaining mozzarella cheese.
Cover with Parmesan cheese and additional Italian seasoning mix (to taste].
Bake until the crust is golden brown, and the cheese is melted, about 23-26 minutes.
Let stand for 10 minutes before cutting and serving.
SQUASH À La CANADIENNE


Ingredients:
acorn squash, olive oil, butter, maple syrup, black pepper

Directions:
Preheat oven at 350ºF. Cut squash in half and remove seeds. Brush inside and edges with olive oil. Place halves on a cookie sheet, flesh down. Cook for about 1 hour; poke with a fork to see if it’s cooked.
Remove from the oven and carefully, spoon flesh into a bowl. Add butter, maple syrup and pepper; mix well. For two squashes, double the amount of butter and syrup.
Stabilized Whipped Cream Icing
Category: side-dish
By ETHELMERTZ

This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.

Ingredients:
¼ cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1 tablespoon white sugar
½ teaspoon vanilla extract

Directions:
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Prep time: 5 mins
Cook time: 3 mins
Total time: 25 mins
Yields: 2 cups

Calories: 55.2
Fat: 5.5 g
Saturated fat: 3.4 g
Carbohydrates: 1.2 g
Sugars: 0.8 g
Protein: 0.4 g
Cholesterol: 20.4 mg
Sodium: 6.1 mg
Indian Beef Stew


Ingredients:
beef, potato, red onion, garlic cloves, ginger, green chilies, curry leaves, black pepper, fennel seed, cinnamon stick, cloves, cardamom pods, red chili powder, turmeric powder, bay leaves, coconut milk, water, salt, coconut oil

Directions:
Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour.
Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker.
Separately,boil the potato cubes with a pinch of salt,drain and set aside.
Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds.
Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent.
Add the cooked beef (with remaining gravy],red chilli powder, turmeric powder and potatoes.Stir well.
Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes.
Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil.
Add the rest of the curry leaves and cook on low heat till the gravy is not too runny.
Amy's Amazing Baked Chicken Breasts
Category: meat-and-poultry
By Amy Campbell

Skin-on chicken breasts are stuffed with seasoned compound butter right under the skin for the juiciest, most flavorful chicken ever!

Ingredients:
2  skin-on, boneless chicken breasts
4 ounces horseradish-chive compound butter
1  yellow onion, cut into 5 whole slices
2 cups chicken stock
salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible. Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper. Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 570.4
Fat: 47.9 g
Saturated fat: 21 g
Carbohydrates: 6.3 g
Sugars: 3.5 g
Dietary fiber: 0.9 g
Protein: 25.4 g
Cholesterol: 151.6 mg
Sodium: 1744.9 mg
Maple Glazed Chicken With Sweet Potatoes


Ingredients:
sweet potatoes, chicken tenderloins, butter, maple syrup, green onion

Directions:
Prepare sweet potatoes to package directions.
Lightly coat chicken with steak seasonings, heat butter in skillet, cook 5-6 minutes until no longer pink.  Remove from skillet.
Stir maple syrup into hot skillet and cook 2 minutes; stir in green onions.
Divide chicken onto plates and drizzle with the maple syrup mix, serve with the mashed sweet potatoes.
Salami Salad With Tomatoes and Mozzarella


Ingredients:
mozzarella cheese, grape tomatoes, fresh basil leaf, salt, fresh ground black pepper, olive oil, red wine vinegar

Directions:
Combine salami, mozzarella, tomatoes and basil in a large bowl and season to taste with salt and pepper.
Drizzle with vinegar and olive oil and toss well.
Southwest Chicken Soup


Ingredients:
boneless skinless chicken breast, celery, onion, diced tomatoes, red kidney beans, corn, fresh cilantro, tortilla chips

Directions:
Mix all ingredients together., Place in crock pot and cook covered on low for 7-8 hours., Ladle in bowls and add garnish if desired.
Perfect Vinaigrette


Ingredients:
red wine vinegar, Dijon mustard, fresh lemon juice, extra virgin olive oil

Directions:
Put all ingredients (except oil] in a small bowl.
Using a wire whisk, combine slowly and add oil gradually.
Season with salt and pepper to your own taste.
You can store this in the refrigerator up to one week.
Fresh Lemon Basil Salad Dressing


Ingredients:
fresh basil, lemon juice

Directions:
"Mix together and chill until serving."
Roasted Corn Guacamole Dip


Ingredients:
corn, olive oil, avocados, avocado, diced tomato, lime juice, cilantro, onions, garlic cloves, salt, cumin

Directions:
Mix corn and oil, pepper to taste, and bake at 400 degrees for 15 mins, Mix the roasted corn together with all the other ingredients!, Serve with tortilla chips.
No Bake Lime Mousse Torte
Category: desserts
By RB1953

This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

Ingredients:
2 cups gingersnap cookie crumbs
2 tablespoons white sugar
5 tablespoons melted butter
1 (.25 ounce) envelope unflavored gelatin
⅔ cup lime juice
2 ½ cups heavy cream, divided
9 ounces white chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 tablespoons grated lime zest

Directions:
Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan. Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside. Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

Prep time: 45 mins
Total time: 8 hrs 45 mins
Yields: 1 10-inch cheesecake

Calories: 669.2
Fat: 52 g
Saturated fat: 31.5 g
Carbohydrates: 46.3 g
Sugars: 37 g
Dietary fiber: 0.4 g
Protein: 7.7 g
Cholesterol: 146.7 mg
Sodium: 295 mg
Summery Stuffed Red & Yellow Bell Peppers


Ingredients:
couscous, boiling water, red bell peppers, yellow bell peppers, red bell pepper, yellow bell pepper, scallion, zucchini, lime juice, olive oil, fresh dill

Directions:
Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes.
Fluff the couscous with a fork, then let it cool to room temperature.
Meanwhile, slice the tops off the whole peppers.
Core, seed, wash and drain the peppers.
If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over.
Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl.
In a small bowl, combine the lime juice, olive oil and dill and mix well.
Pour the dressing over the couscous mixture and toss to coat.
Spoon one-sixth of the couscous mixture into each cored pepper.
Cover the peppers with plastic wrap and chill until needed.
Macaroni Pie


Ingredients:
macaroni, mayonnaise, mustard, ketchup, cheese, onion, eggs, salt, black pepper, sweet pepper, milk, onion powder, oregano

Directions:
Boil the macaroni until soft. Do not overboil. Allow macaroni to cool.
In a mixing bowl, mix the mayonnaise, mustard, ketchup, cheese, chopped onions, salt, black pepper, hot sauce, chopped sweet pepper, and onion powder.
Beat the eggs and milk in a separate bowl.
Mix the macaroni with the mayonnaise mixture.
Place in a baking dish.
Pour the egg and milk mixture over the macaroni, evenly. Garnish the macaroni with cheese and breadcrumbs. Sprinkle oregano over the breadcrums.
Bake in oven for 30-40 minutes or until it it set.
Vodka Tomatoes


Ingredients:
cherry tomatoes, garlic, vodka, sea salt, fresh parsley

Directions:
After you have cut a small cross in the bottom of each tomato place them side by side, cut side down, in a shallow dish salt the tomatoes, just a little.
Sprinkle the garlic over the tomatoes.
Pour in enough vodka so it is well above the cut crosses.
The longer you leave them the more Vodka they will absorb but leave them at least 24 hours at room temperature, then you can refrigerate them.
Serve with salt.
Bear's Pineapple Mango Habanero Jam


Ingredients:
pineapple, mangoes, habanero peppers, cider vinegar, white sugar

Directions:
Fruit can be either fresh or frozen. Frozen actually seems to work best.
Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
Add the sugar and stir until dissolved.
Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
Process jars in hot water bath for 10 minutes.
Red Potatoes in Ranch Sauce


Ingredients:
red onion, low-fat sharp cheddar cheese

Directions:
Boil potatoes and onions together until they just start to get tender.
Drain.
Salt and pepper to taste.
Coat a 9x9 casserole dish with cooking spray.
Place a layer of potatoes and onions.
Top that  layer with ranch dressing.
Next, put a layer of cheese over the dressing.
Repeat with another layer of potatoes and onions, then dressing, and top with layer of cheese.
Bake in 350F degree oven for 30 minutes.
Gado Gado: Indonesian Salad


Ingredients:
water, salt, green cabbage, Chinese cabbage, bean sprouts, green beans, potatoes, eggs, English cucumber

Directions:
Bring the water to a boil; add salt, cabbage, bean sprouts, and green beans.
Boil vegetables for 5 minutes; drain.
Boil potatoes in a separate pot until tender then peel them.
Cut potatoes, eggs and cucumber into slices.
Heat peanut sauce on low heat.
Arrange the green vegetables on a very large platter.
Cover them with the sliced potatoes, eggs and cucumbers.
Pour the peanut sauce over the entire platter and serve.
Serving Ideas : Serve with white rice and a meat dish.
NOTES : The peanut sauce may be made by hand or bought.
We put the Gado Gado in a large casserole dish.