xiaoxl/recipe_data huggingface dataset:
Loz's Slow Cooked Irish Guinness Stew


Ingredients:
beef steaks, lamb shanks, plain flour, plain flour, water, garlic cloves, dried rosemary, dried thyme, butter, brown sugar, onions, carrots, celery, potato, fresh parsley

Directions:
Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
Caramelise onions in butter and sugar in a saucepan then add to cooker.
Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
Sometimes you may need to add a bit more brown sugar if it has a bitter taste.
Sauteed Mushrooms in Garlic
Category: side-dish
By AMANDA C

Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.

Ingredients:
1 tablespoon butter
2 pounds sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried basil
1 cup red wine

Directions:
Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil. Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 130.3
Fat: 3.7 g
Saturated fat: 1.9 g
Carbohydrates: 10.1 g
Sugars: 4.1 g
Dietary fiber: 2.4 g
Protein: 7.3 g
Cholesterol: 7.6 mg
Sodium: 34.7 mg
Pecan Pie
Category: desserts
By Linda Seay

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Ingredients:
1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3  eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

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

Calories: 511.8
Fat: 27.3 g
Saturated fat: 7.1 g
Carbohydrates: 65.1 g
Sugars: 47.4 g
Dietary fiber: 2.5 g
Protein: 5.4 g
Cholesterol: 85 mg
Sodium: 272.7 mg
Janet's Apple Crisp


Ingredients:
tart apples, tart apples, brown sugar, flour, oats, cinnamon, nutmeg, butter

Directions:
Heat oven to 375 degrees F. Grease square pan, 8x8x2" or round deep dish pie pan.  Place apple slices in pan.  Mix remainder of ingredients thoroughly and sprinkle over apples.
Bake 30 minutes or until apples are tender and topping is golden brown.  Serve warm and, if desired, with lifht cream or ice cream.
Variation:
Substitute 1 can (1 pound 5 ounces] cherry pie filling for the apples, reduce brown sugar to 2/3 cup.
Sock-It-To-Me Cake


Ingredients:
eggs, butter, water, cream cheese, vanilla instant pudding mix, milk, Cool Whip Topping, crushed pineapple

Directions:
Bake cake in a 9X13-inch baking pan, according to the directions on the box., Let cake cool completely., Mix together cream cheese and pudding mix with electric mixer., Add cold milk, a little at a time, and beat until well blended., Spread cream cheese mixture over cake., Refrigerate for 10 minutes., Spread Cool Whip topping over cream cheese mixture., Sprinkle top of cake with crushed pineapples., Refrigerate for 2-3 hours before serving., Keep cake refrigerated.
My Big Fat Greek Seasoning


Ingredients:
dried oregano, dried sweet basil leaves, anise seed, dried rosemary, ground allspice, dried dill weed, dried parsley, dried mint, dried thyme, ground cumin, cornstarch, fresh ground black pepper, vegetable bouillon granules, lemon pepper, white pepper, cornstarch, fine sugar

Directions:
NOTE: PLEASE PREPARE THIS RECIPE EXACTLY AS WRITTEN, WITH NO SUBSTITUTIONS OR OMISSIONS. GARLIC SALT AND/OR ONION SALT MAY BE SUBSTITUTED BY USING 50% GARLIC POWDER OR ONION POWDER WITH 50% FINE SEA SALT. IF YOU MUST SUBSTITUTE THE VEGETABLE BOUILLON POWDER, USE CHICKEN BOUILLON POWDER. MEASURE all of the SPICE MILL INGREDIENTS into a clean spice mill or coffee grinder.
MILL mixture for 10 seconds.
STOP then shake spice mill.
REPEAT milling and shaking procedures until mixture is finely ground.
TRANSFER mixture to a resealable container.
ADD the SHAKE-IN INGREDIENTS.
SEAL the container.
SHAKE until thoroughly blended.
STORE tightly sealed in a cool, dry place away from light.
ENJOY measure-for-measure an all-purpose seasoning for your favorite savory Greek recipes.
Coffee Liqueur
Category: drinks
By Cathie

This is an easy recipe for making a coffee flavored liqueur. This can be used in any recipe that calls for coffee flavored liqueur, as a cordial alone, mixed with milk or more vodka, etc.

Ingredients:
4 cups white sugar
4 cups water
¾ cup instant coffee granules
2 tablespoons vanilla extract
4 cups vodka

Directions:
In a 3 quart saucepan over medium heat, combine the sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, stir in instant coffee, and allow to cool. When cool, stir in vanilla extract and vodka. Pour into clean bottles. Close bottles tightly, and store in a cool dark place.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 8 cups

Calories: 169.4
Carbohydrates: 25.5 g
Sugars: 25.1 g
Protein: 0.1 g
Sodium: 0.7 mg
Cauliflower Gratin


Ingredients:
cauliflower, butter, garlic cloves, flour, mustard powder, milk, swiss cheese, salt, pepper, panko breadcrumbs, parmesan cheese

Directions:
Preheat oven to 350°F (175°C].
Boil cauliflower in a large pot of salted water until tender-crisp, about 5 to 6 minutes. Drain and set aside.
Melt 1/4 cup (60mL] butter in skillet over medium. Add garlic and cook 2 minutes. Whisk in flour and mustard powder and cook 1 minute. Whisk in milk and cook until thickened, about 5 minutes. Stir in cheese and salt and cook until melted, about 1 minute. Season with fresh pepper. Add cauliflower and toss to coat.
Pour skillet contents into 2 L baking dish and bake, covered, until the cheese mixture is bubbling at the sides of the dish; about 40 minutes.
Stir remaining butter with bread crumbs and Parmesan. Sprinkle mixture over cauliflower and broil until golden, about 2 minutes.
Kentucky Tomato Soup
Category: soups-stews-and-chili
By LAGIRL

This creamy tomato soup is delicious and has a twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden. Remember - the better the quality of the tomatoes, the better the taste of the soup.

Ingredients:
3 tablespoons butter
1 cup chopped onion
½ cup chopped carrots
2 stalks celery, chopped
2 cloves garlic, minced
¼ cup chopped fresh flat-leaf parsley
2 ½ cups chopped fresh tomatoes
1 (8 ounce) can tomato sauce
¾ cup strong brewed coffee
¼ cup water
1 teaspoon white sugar
1 teaspoon salt
ground black pepper to taste
⅓ cup heavy cream

Directions:
Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes. Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 142
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 10.5 g
Sugars: 6 g
Dietary fiber: 2.5 g
Protein: 2.2 g
Cholesterol: 33.4 mg
Sodium: 654.2 mg
Beef 'N' Beer


Ingredients:
mushrooms, beer, onions, catsup, green peppers, prepared mustard

Directions:
Salt & pepper meat and brown lightly in heavy skillet., Add onions, pepper and mushrooms and brown lightly., Pour beer over all, stir in catsup and mustard., Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender.
Babette's Colossal CrockPot Chili #Ragu


Ingredients:
stewed tomatoes, Italian sausage, onion, garlic, rotini pasta, black beans, green peppers, water, feta cheese

Directions:
cook/brown italian sausage( 15 min], drain grease.  add  garlic in oil, onion and sautee for 3-5 minute.
in crock pot add jar of ragu
then add stewed tomatoes.
then add ground sausage (that has been drained of grease].
then add onions.
then add garlic.
then add black beans.
then add green peppers.
then add pasta.
then add water.
then add chili seasoning packet.
then mix together.
medium heat for 1 hr and 30 minute.
when finished cooking serve in bowl topped with feta cheese.
enjoy.
Parmesan Chicken Bake


Ingredients:
broiler-fryer chickens, parmesan cheese

Directions:
Brush chicken with salad dressing., Combine crumbs, cheese and seasonings., Coat chicken with this mixture., Place in 11 3/4 x 7 1/2-inch baking dish., Bake at 350° for 1 hour or till tender.
Shrimp Gazpacho


Ingredients:
olive oil, medium shrimp, plum tomatoes, red onion, garlic cloves, cucumber, roasted sweet peppers, tomato juice, red wine vinegar

Directions:
In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan.  Season shrimp with salt and pepper.  Add shrimp and cook on both sides (may have to do it in batches].
In a food processor, combine tomatoes, onion, garlic, cucumber and 1/2 the roasted peppers (here's where I also added crushed red chili flakes -- approx 1 tsp -- we like it spicy!]  Process until well combined.  Add tomato juice and vinegar; process until smooth.  Season with salt and pepper to taste.
To serve divide tomato mixture in bowls and top with shrimp and remaining roasted peppers.  I also garnished with herbs from the garden, I used cilantro and a few garlic chives.
Recipe is suppose to serve 4 -- maybe as a first course, but it served 2 large appetites as a main course tonight!
Cool Melon and Hot Bacon


Ingredients:
melon, smoked bacon, flat leaf parsley, honey, lemon, olive oil, black pepper

Directions:
Cut the melon in half, scoop out the seeds and cut the flesh into wedges.
Slice the fruit from the skin then cut the flesh into thick cubes. Keep the pieces generously sized.
Remove the rinds from the bacon. Grill the bacon - or fry it in a non-stick pan -  until crisp, then drain on kitchen paper. Cut or break the bacon into pieces about 2 cm in length. Pull the leaves from the parsley and roughly chop.
Dissolve the honey in the lemon juice, season with a few grinds of black pepper and beat in the olive oil with a fork or small whisk.
Add the bacon and parsley to the melon. Pour over the dressing and gently toss, trying not to break up the melon. Divide between two plates and serve.
Skinny Bride's Guide to Pasta Salad


Ingredients:
whole wheat pasta, fresh broccoli florets, dried cherries, onion, celery, plain fat-free yogurt, fat-free mayonnaise, Dijon mustard, white wine vinegar, cider vinegar, Splenda granular, salt, pepper

Directions:
Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
In large bowl, mix pasta, broccoli and the next five ingredients.
For dressing, in a medium bowl, beat the remaining ingredients, except the almonds] with wire whisk until smooth. Add to pasta mixture; toss to mix well.
Cover; refrigerate at least 2 hours to blend flavors.
Before serving, stir in almonds.
Fat Free Chocolate Banana Muffins


Ingredients:
whole wheat flour, sugar, baking powder, baking soda, salt, bananas, nonfat milk, vinegar

Directions:
Preheat oven to 350 degrees.
Spray muffin pan with non-stick spray and set aside.
Mix dry ingredients together in a bowl.
In a separate bowl, mash bananas, milk and vinegar and mix well.
Add liquid ingredients to dry and gently stir until just mixed -- mixture will be quite thick. Divide equally among 12 muffin cups. Bake for 18 - 20 minutes. Let rest in pan for 10 minutes, then cool on a wire rack.
BREAKFAST QUINOa CEREAL With MIXED BERRIES


Ingredients:
quinoa, milk, cinnamon stick, fleur de sel, raisins, dried cranberries, vanilla extract, walnuts

Directions:
In a sieve, rinse quinoa thoroughly and then place sieve over a bowl and soak quinoa for 15 minutes; drained well for 15 minutes.
In a medium saucepan, add milk and evaporated milk if there’s leftover in your fridge otherwise just milk is fine. Add cinnamon stick, fleur de sel, raisins, cranberries, blueberries and goji berries; stir. Add drained quinoa, stir and bring to a boil. Add vanilla extract, stir to combine, cover and reduce heat to medium-low. Let simmer until liquid is absorb and quinoa is tender, about 25 minutes, stirring occasionally.
When it’s done, discard cinnamon stick and serve immediately. Garnish with walnut, maple syrup, banana slices and milk.
Oh so Simple Raspberry Cake


Ingredients:
eggs, raspberry gelatin powder, frozen raspberries

Directions:
In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
Spread batter in a greased and floured 13x9 inch baking pan.
Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool.
Frost cooled cake, cut into squares and serve.
Italian Meatball Soup


Ingredients:
parmesan cheese, parsley, eggs, garlic cloves, lemon juice, kosher salt, black pepper, water, tomato paste, onion, celery ribs, carrots, potatoes, bay leaves, garlic cloves, parsley, kale

Directions:
Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
Store meatballs for later.
Add another 2 tbls olive oil and saute all the veggies except for the kale.
Add stock, water bay leaf, Italian seasoning  and addition garlic.
Simmer for 30 minutes.
Add meatballs and kale and simmer for approx 20 minutes longer.
Serve with shaved parmesan cheese and crusty bread.
Gluten-Free Crescent Rolls


Ingredients:
butter, small curd cottage cheese, ricotta cheese, xanthan gum, salt, gluten free baking powder, baking soda, sugar, vanilla essence

Directions:
Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well.
Add the dry ingredients and mix until a dough ball forms.
Wrap the dough in cling wrap and chill for two to three hours.
Preheat oven to 350°F  or 180°C.
Sprinkle all-purpose or rice flour onto your work surface and roll the dough into a 14 inch circle. You may find it esier to roll the dough between two layers of good quality baking paper or cling wrap.
Cut the dough into 8 triangles.
Roll each triangle from the wide end to the tip.Turn the ends to form the crescent shape ].
Place the rolled crescents on a gresed baking sheet and bake for approx 20 to 30 minutes, until golden.
Mom's Bulgogi


Ingredients:
beef brisket, mirin, green onions, onions, sugar, garlic cloves, sesame seeds, gingerroot

Directions:
Mix all the ingredients except the beef into a large container with a secure lid.
Stir the beef into the marinade, making sure the marinade thoroughly mixed through the beef.
Marinate overnight.
Saute the beef in a hot skillet or grill and serve with rice.
Thai Coriander Chili Sauce/Pla Krapong Paw


Ingredients:
onion, cilantro, sugar, lemon juice, soy sauce

Directions:
In small bowl combine and beat a little to blend. Chill until ready to serve.
If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
Don't try to substitute green pepper as flavors are not the same.
Grandmom Arlene's Sloppy Joes


Ingredients:
ground beef, celery, onion, green pepper, dry mustard, celery seed, ketchup, tomatoes, tomato juice, brown sugar, salt, Worcestershire sauce, vinegar, pepper, butter

Directions:
Chop up all vegetables.
brown meat in a little bit of butter. Drain oil or fat if needed from the browned meat.
Add all ingredients into one large pan.
Simmer Uncovered for 2 hours until thick.
Feel free to taste and season to your desire as it simmers after an hour. It all takes time to blend together to get its true flavor. I like to add a bit more vinegar and worcestershire sauce to add a kick.
Chili


Ingredients:
chorizo sausage, onions, garlic paste, black pepper, salt, ground cumin, mild paprika, habanero pepper, beef broth, crushed tomatoes, red kidney beans

Directions:
Brown ground beef and chorizo with onion in a large heavy pan, breaking up meat lumps. Drain any fat.
Add garlic paste, salt, pepper, cumin,  paprika, chile powder, and ground habanero (or any other hot pepper or sauce you would like, in whatever quantity you like].
Stir in beef broth and crushed tomatoes, and simmer covered, for 1 hour, stirring occasionally.
Stir in beans, if using, and continue to cook until beans are hot.
Serve hot with crackers if desired.
Pork Chops with Mushrooms and Onions
Category: main-dish
By Aimee Brickner

The classic pork chop with mushroom gravy but without using canned soup. Serve with rice or potatoes.

Ingredients:
4  boneless pork chops, 1-inch thick
½ teaspoon seasoning salt, or to taste
1 tablespoon oil
2 cups chicken broth
1 cup sliced button mushrooms
1 small chopped onion
2 tablespoons butter
¼ cup flour, or more as needed

Directions:
Trim fat off pork chops and season generously with seasoning salt. Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate. Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl. Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce. Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 338.9
Fat: 21.6 g
Saturated fat: 8.5 g
Carbohydrates: 9.1 g
Sugars: 1.8 g
Dietary fiber: 0.8 g
Protein: 25.8 g
Cholesterol: 81.3 mg
Sodium: 783.9 mg
Potato, Broccoli and Cheese Soup
Category: soups-stews-and-chili
By Ruth A. Burbage

A cheesy, potato broccoli soup that tastes great.

Ingredients:
2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes  chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

Directions:
In a large stock pot saute onion in butter.  Add potatoes, water and bouillon cubes.  Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. Remove tough outer skin of broccoli stems and cook broccoli.  Once cooked add to soup. In a blender or food processor puree half of the soup and return to stock pot.  Season with salt and pepper. Add cheese and heat soup through until cheese is melted.  Serve warm.

Yields: 6 to 8 servings

Calories: 448.2
Fat: 22.8 g
Saturated fat: 12.7 g
Carbohydrates: 42.6 g
Sugars: 4.9 g
Dietary fiber: 6.3 g
Protein: 20.3 g
Cholesterol: 59.7 mg
Sodium: 1188.9 mg
Corn Flake Squares


Ingredients:
marshmallows, margarine, butter, pecans, vanilla

Directions:
Melt marshmallows and margarine., Add vanilla., Add the rest & stir., Put into a greased 9x13-inch pan., Chill.
Best Ever Chocolate Chip Cookies II
Category: desserts
By alison12

Chocolate chip cookies are the best, but these are the best ever! The brown sugar is what makes these cookies so soft and chewy!

Ingredients:
1 cup butter, melted
2 cups brown sugar
2  eggs
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 3 dozen

Calories: 174.4
Fat: 8.3 g
Saturated fat: 5 g
Carbohydrates: 25 g
Sugars: 17 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Cholesterol: 25.3 mg
Sodium: 92.9 mg
Shivering Russian


Ingredients:
vanilla vodka, half-and-half, heavy cream

Directions:
"Pour ingredients into a blender with crushed ice. Blend at high speed and pour into a highball glass."
Chicken Stuffed W/ Sun-Dried Tomatoes & Goat Cheese


Ingredients:
sun-dried tomato, dried basil, boneless chicken breasts, chicken breasts, fresh basil, fresh parsley

Directions:
Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray.
Chop the sundried tomatoes, goat cheese and basil with chef knife, or blend in food processor until slightly coarse.
Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each chicken evenly & secure with a toothpick if needed.
In a grill or skillet with oil or vegetable spray, grill the chicken on both sides for about 5 minutes.
Place on baking sheet and bake for about 25 minutes or until the meat is no longer pink inside. Please don't overcook.
Garnish with basil.
Yummy Peanut Butter Cookies


Ingredients:
margarine, peanut butter, white sugar, brown sugar, egg, vanilla, flour, baking soda, baking powder, salt

Directions:
Mix together softened margarine, peanut butter, white sugar & brown sugar until creamy.
Whisk egg and vanilla then add to above.
In a separate bowl, mix flour, baking soda, baking powder and salt.
Mix the wet and dry together.
Form into balls or use a small scoop.
Place on ungreased cookie sheet 1" apart. Bake for 8-9 minutes in preheated 350 degree oven.  Take them out when they look almost cooked and let them cool on the pan.