xiaoxl/recipe_data huggingface dataset:
Leftover Prime Rib Stew


Ingredients:
water, carrots, onion, celery ribs, russet potatoes, thyme, barley

Directions:
Trim the prime rib and put the best parts aside. Place the bones and fat and the lesser parts into a pot, and cover with water, just enough to cover it all.
Add 1/4 onion, as well as 1 carrot's worth of slices.
Bring to a boil, then reduce and simmer for 2 hours, stirring occasionally.
Pull out and throw away the bones, the meat should fall off, though it may need a little help. Spoon out any good meat and all the carrots.
Pour the remaining stock into a tupperware bowl, through a sifter so the pieces are caught. Throw away  these pieces.
Refrigerate the stock for about 2 hours up to a day. Afterwards, spoon off the fat that has risen to the top and discard.
Then pour the stock into a pot. Add meat, sliced celery, potato, remaining carrots, remaining onion, au jus, and thyme. Bring to a boil, then simmer for 2 hours, with the lid ajar, stirring occasionally.
Add barley and simmer for at least 45 more minutes (could be longer], stirring occasionally.
Before serving, remove thyme twigs if you can find them. The herbs will have fallen off by now and will add flavor. Then serve with warm bread or rolls.
Carb Friendly Creamless Potato Soup


Ingredients:
celery, potatoes, onion, garlic, chicken broth, milk, Dijon mustard, cheese, parsley

Directions:
Heat oil in large sauce pan over medium-high heat, heat oil until hot.
Add celery, onion, garlic, and potato; stir for about 5 mins or until celery is crispy-tender.
Add broth; bring to a boil, lower heat and simmer for 10 mins uncovered or potatoes are fork tender.
If you have an immersion blender, zing to your consistency of choice.
If you don't have one, pour 1/2 the mixture into your blender / food processor; blend until smooth, pour back into pot and add milk and mustard.  Heat 1 - 2 more minutes.
Serve with shredded cheese and parsley.
Chicken-Spinach Quesadillas


Ingredients:
frozen spinach, flour tortillas, pesto sauce, reduced-fat monterey jack cheese

Directions:
Squeeze excess liquid from the spinach.
Place 4 tortillas on a work surfaced.
Spread 2 tablespoons pesto on each tortilla.
Top with 1/4 cup spinach.
Sprinkle each tortilla with 1/4 cup each cheese and chicken.
Top with remaining tortillas and press firmly.
Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side.
Trasnfer to a plate.
Cut each into quarters before serving.
Brown Rice Beautiful Release Salad


Ingredients:
green olives, mild salsa, red bell pepper, tomatoes, avocado oil, onion powder, sea salt

Directions:
"Cook pasta for 15 minutes. Drain and rinse with cold water. Chop tomatoes and red bell pepper. Slice olives. Add all vegetables, salsa, oil, and onion powder to pasta and toss. Sea salt to taste. Enjoy!"
Parsnip & Sweet Potatoes Roasted


Ingredients:
sweet potato, parsnips, garlic powder, soy sauce

Directions:
Put the prepared parsnips in boiling water for 5 minutes, drain well.
Spread the veggies out in a single layer on paper towels.
Spray lightly with veggie oil.
Sprinkle with the garlic powder, Cajun spice mix& salt/pepper.
Transfer the veggies to a baking stone or cookie sheet, single layer.
Bake in 350f oven for 20 minutes, sprinkle with the soy sauce return to oven for a further 10 minutes minutes or until tender.
Serve hot.
Thai Shrimp and Chicken Soup


Ingredients:
chicken breast, fresh ginger, whole black peppercorns, coconut milk, soy sauce, chili sauce, shrimp, salt, lime, fresh cilantro

Directions:
Cook chicken breast in water to cover. When done, shred the chicken and reserve the broth.
In a large pot with a bit of oil, saute garlic and ginger for one minute. Do not let it brown.
Add the whole black pepper, coconut milk, shoyu, sirachi, and a cup of the reserved chicken broth. Bring to a boil and simmer for 20 minutes.
Carefully strain the hot soup and return to the pan.
Add the shredded chicken and the shrimp. Return to a boil and simmer for 10 minutes or until the shrimp turns pink and cooks through.  Do not overcook.
Adjust salt seasoning and add the lime juice.
Ladle into serving bowls and garnish with whole cilantro leaves.
Sinus Headache Bath Salts


Ingredients:
dried peppermint, cucumbers

Directions:
Mix the first three ingredients together. Place in a glass jar., Put 1/2 cup into a bathtub with warm water., Soak in tub with cucumber slices over eyes., Relax.
Easy Crock Pot Pulled Pork


Ingredients:
"ginger ale"

Directions:
Rinse the pork and loosely wrap in aluminum foil, and place in crock pot with opening on the bottom.
Pour Ginger Ale over roast.
Cook on low for 12-15 hours (overnight] or until it starts to fall apart.
Remove from pot, pull with two forks and serve with favorite bbq sauce.
Slow-Cooked Pot Roast With Wine


Ingredients:
salt, pepper, flour, olive oil, onion, diced tomatoes, port wine, red wine, red wine vinegar, garlic cloves

Directions:
Sprinkle roast with salt and pepper; coat with flour.
In a large skillet heat olive oil over medium-hight heat.
Sear roast on all sides, 2-3 minutes per side.
Transfer to slow cooker.
Add onions to pan and cook until browned.
Add remaining ingredients to onions.
Cook, stirring until mixture is simmering.
Pour over roast; cover and cook on high 1 hour.
Taste broth and adjust with salt and pepper if needed.
Reduce heat to low and cook 8-10 hours longer (or continue cooking on high 4-5 hours].
Transfer roast to a serving platter an d cover to keep warm.
Pour juices in a saucepan and simmer about 10 minutes to reduce excess liquid, if desired.
Tomato-Vegetable Soup


Ingredients:
tomatoes, onions, carrots, celery, bulb of garlic, dried thyme, black pepper, salt, celery seed, low sodium chicken broth, fresh basil, olive oil, unsalted butter, bay leaves

Directions:
Preheat oven to 425F.
line a large baking sheet with aluminum foil and lightly spray with cooking oil.
peel and cut the onions in half, core and quarter the tomatoes, peel and chop the carrots and chop the celery. Peel the garlic cloves (leave whole].
Arrange the tomatoes (skin side down], carrots, celery, and garlic on the baking sheet. Drizzle with olive oil and season with 1/4 teaspoon of salt.
Roast in the preheated oven for 45 mins (until veggies are tender].
when down roasting, pour the vegetables (includ The juices] into a 5 to 7 qt Dutch oven or stick pot.
Add 5 cups low sodium chicken broth, thyme, celery seeds, chilli flakes, salt, pepper, basil and bay leaves and stir well.
Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes.
Remove bay leaves, add butter, and blend soup with a hand blender.
season as needed after blending.
Umeboshi Cucumber Dressing


Ingredients:
umeboshi plum paste, olive oil, cucumber, garlic clove

Directions:
Place all ingredients in a blender and puree until smooth., Serve over your favorite fresh or steamed greens.
Gold Cookies


Ingredients:
butter flavor shortening, sugar, milk, vanilla, flour, baking powder, salt, pecans, cinnamon

Directions:
Mix together shrtening, sugar and egg yolks.
Stir in milk and vanilla.
Add in flour, baking powder and salt.
Chill dough.
Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon.
Place 3 inches apart on an ungreased baking sheet.
Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft.
Yields 5 dozen 2-inch cookies.
Batter Fried Eggplant


Ingredients:
eggplants, salt, flour, baking powder, ground cumin, ground coriander, chili powder, water

Directions:
Wash the eggplants and cut into 1 inch slices.  Place the slices on a rack or in a colander, sprinkle with the salt, and let sit for 15 minutes.  This will release Mix remaining ingredients into a batter.
When the oil is hot, dip a few pieces of the eggplant in the batter until well coated.  Carefully place into the hot oil, and fry for 3-5 minutes on each side, until golden brown.
Remove from oil and place on paper towels to drain any excess oil.
Serve immediately.
Caramel Flans from EAGLE BRAND®
Category: trusted-brands-recipes-and-tips
By Eagle brand

These classic individual flans are rich and creamy--a perfect dessert for any occasion.

Ingredients:
¾ cup sugar
4  large eggs
1 ¾ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
½ teaspoon vanilla extract
⅛ teaspoon salt
1 cup sugar
¼ cup water
Ice

Directions:
Heat oven to 350 degrees F. Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased  custard cups, tilting to coat bottom completely. Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water. Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight. Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired, or garnish as desired. Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 433.3
Fat: 7.7 g
Saturated fat: 4.3 g
Carbohydrates: 59.7 g
Sugars: 59.6 g
Protein: 5.2 g
Cholesterol: 110.5 mg
Sodium: 143.2 mg
Cheesy Tuna Mornay
Category: seafood
By JODIE6

A cheesy Mornay with peas and corn. A great quick dinner that has everything in one dish.

Ingredients:
½ cup uncooked rotini pasta
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese
1 cup frozen green peas
1 cup frozen corn kernels
2 (7 ounce) cans tuna, drained
salt
½ cup bread crumbs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese. Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 423
Fat: 19.8 g
Saturated fat: 12 g
Carbohydrates: 26.3 g
Sugars: 6.1 g
Dietary fiber: 2.4 g
Protein: 34.7 g
Cholesterol: 77.8 mg
Sodium: 452.2 mg
Crunchy Pork Chops


Ingredients:
salt, garlic powder, onion powder, paprika, dried thyme, sugar, mayonnaise, boneless pork chops

Directions:
Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zip-top bag and seal.
Pound the toasts to coarse crumbs, leaving some the size of small pebbles.
Add 2 tablespoons mayonnaise to the bag and work it into the crumb mixture. Transfer to a large plate.
Working with one chop at a time, coat with 1 tablespoon mayonnaise using your fingers or the back of a spoon; coat thoroughly with Melba crumb mixture.
Press on the crumbs on the chop to make sure they adhere; lay the chop on a wire rack set over a rimmed baking sheet.
Bake the pork chops on the wire rack until the coating is golden brown and the center registers 135 degrees, approximately 16 to 22 minutes.
Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145 to 150 degrees (5 to 10 minutes].
T Bird's Beef Jerky
Category: appetizers-and-snacks
By DEWY

This is the very best jerky you have ever tasted, I've tried a lot of them, and this one's the best - you will reward me on this one! I use venison when available, but cheap round steak is great also, and it's all done in your oven.

Ingredients:
4 pounds round steak
4 tablespoons onion powder
1 ⅓ teaspoons black pepper
1 ⅓ teaspoons garlic powder
2 pinches salt
1 teaspoon dry Italian-style salad dressing mix
1 cup Worcestershire sauce
1 cup soy sauce
1 teaspoon hot pepper sauce

Directions:
Cut meat into strips no thicker than 1/4 inch. In a large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Place meat into a container, and combine with marinade. Cover, and refrigerate 24 hours. Place oven rack on the highest level. Place aluminum foil on bottom of oven to catch drips. Preheat oven to 150 degrees F (65 degrees C). Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack. Bake in preheated oven for 4 hours, or until dried to desired consistency.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 1 day
Yields: 4 lbs.

Calories: 64.7
Fat: 3.6 g
Saturated fat: 1.4 g
Carbohydrates: 1.5 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 6.1 g
Cholesterol: 17.9 mg
Sodium: 285.4 mg
Creamy Goat Cheese Polenta


Ingredients:
water, milk, polenta, lemon zest, kosher salt

Directions:
In medium pot with high sides combine the water, milk and bring to a boil over high heat.
Reduce the heat to low and slowly pour in the polenta while whisking constantly.
Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
Stir in the Chavrie®, lemon zest and kosher salt.
Chicken French - Rochester, NY Style
Category: world-cuisine
By rocgrandma

I've been making this recipe for years, and it is one of my family's most requested meals.  Serve with brown and wild rice or rice pilaf along with Italian-cut green beans.  Enjoy!

Ingredients:
¼ cup all-purpose flour, or as needed
salt and black pepper to taste
2  eggs, beaten
1 tablespoon white sugar
1 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4  skinless, boneless chicken breast halves
¼ cup butter
2 teaspoons minced garlic
¼ cup dry sherry
¼ cup lemon juice
2 teaspoons low-sodium chicken base

Directions:
Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved. Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside. In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.

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

Calories: 404.9
Fat: 22.8 g
Saturated fat: 9.7 g
Carbohydrates: 15 g
Sugars: 4.1 g
Dietary fiber: 0.3 g
Protein: 32.7 g
Cholesterol: 194.4 mg
Sodium: 415.8 mg
Grands!® Easy Taco Melts


Ingredients:
water, monterey jack cheese, sour cream

Directions:
In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
Substitution/Expert Tips: If you're watching fat grams, use reduced-fat sour cream or reduced-fat or fat-free plain yogurt instead of regular sour cream. To complete the menu, add a crisp green salad of romaine lettuce topped with fresh orange slices drizzled with your favorite reduced-fat dressing.
Plain Cake Doughnuts
Category: bread
By Jennifer Long

A simple cake doughnut lightly spiced with cinnamon and nutmeg. Coat with cinnamon-sugar, or a confectioners' sugar glaze.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
½ cup milk
1  egg, beaten
1 quart oil for frying

Directions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 doughnuts

Calories: 201.9
Fat: 10.1 g
Saturated fat: 2.5 g
Carbohydrates: 25 g
Sugars: 8.9 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 21.4 mg
Sodium: 301.8 mg
Soy Glazed Chinese Chicken Wings


Ingredients:
soy sauce, dry sherry, sugar, cornstarch, garlic cloves, red pepper flakes, chicken wings, green onions, chicken broth, sesame seeds

Directions:
Combine soy sauce, sherry, sugar, two-thirds of the minced garlic, and red pepper flakes in a large bowl to create marinade.  Stir in wings and turn to coat.  Marinate overnight in the refrigerator, turning 2 or 3 times.
Heat vegetable oil in wok or large skillet over hight heat.  Drain chicken wings, reserving liquid.  Cook wings, in batches, 10 to 15 minutes until browned on all sides, turning occasionally.  Remove each batch and set aside.  Pour off any remaining oil.
Add remaining garlic and onions to wok or skillet and cook 30 seconds.  Add wings and chicken broth, cover and cook 5 minutes or until wings are tender, stirring occasionally to prevent sticking.
Combine reserved marinade with cornstarch, stirring until smooth.  Add mixture to wok or skillet and stir fry about a minutes turning until wings are coated and appear evenly glazed.  Turn off heat and add sesame oil; mix well.  Sprinkle with toasted sesame seeds and serve.
Soynut Butter


Ingredients:
soybeans, water, canola oil, water, salt

Directions:
In a food processor or blender, combine the roasted soybeans and water. Let stand 15 minutes.
Turn the processor on and run until they form a doughy mass.
Stream in oil, followed by as much water as you need to get a spreadable consistency.
Finally, add the flavourings you desire and puree inches.
Slow Cooked Pot Roast


Ingredients:
onion, potatoes, carrots

Directions:
Slice onion and put in bottom of crock pot.
Put roast on top of onion (very important for flavor that onion is on the bottom].
Cook till it starts to fall apart then add sliced potatoes and carrots.
continue to cook till roast pulls apart with a fork and potatoes and carrots are tender.
Peanut Butter Muffins


Ingredients:
light brown sugar, eggs, vanilla extract, unbleached all-purpose flour, baking soda, salt, buttermilk

Directions:
Prepare 12 muffin cups with nonstick cooking spray.
In a large mixing bowl, using an electric mixer, beat the peanut butter and brown sugar together until blended.
Beat in the eggs, one at a time; beat well after each addition.
Beat in the vanilla extract.
In another large mixing bowl, add the flour, baking soda, and salt; stir to combine.
Add the dry ingredients alternately with the buttermilk into the peanut butter mixture, beginning and ending with the dry ingredients; stir just until blended after each addition (do not over mix].
Pour the batter evenly into the muffin cups.
Sprinkle each muffin with 1 heaping teaspoon of chopped peanuts.
Bake at 400 degrees for 20-22 minutes or until a pick comes out clean.
Cool on a wire rack before removing from the pan.
Different Cinnamon Sugar Toast


Ingredients:
"cream cheese"

Directions:
Toast bread., Spread cream cheese over bread., Sprinkle cinnamon sugar mixture over cream cheese., Eat!
O.j.-Banana Breakfast Smoothie


Ingredients:
low-fat milk, honey, vanilla extract, banana

Directions:
Place all ingredients in a blender., Blend until smooth, and serve.
Crock Pot Chicken and Hominy Stew


Ingredients:
onion, green bell pepper, celery, garlic cloves, chili powder, cumin, dried ancho chile powder, dried oregano, skinless chicken thighs, hominy, tomatillo salsa

Directions:
Combine first 9 ingredients (through stock] in medium crock pot (I used a 3 1/2 quart - don't use anything bigger unless you plan to double the recipe].
Lay chicken on top of this mixture, and top with hominy and salsa.
Cover and cook on low for 6-7 hours.
Use two forks to pull apart the chicken, and remove bones if you used bone-in meat.
Peas in Cheese Sauce


Ingredients:
butter, all-purpose flour, salt, white pepper, milk, Velveeta cheese

Directions:
In a large saucepan, melt butter over low heat.
Stir in the flour, salt and pepper until smooth.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the cheese; stir until melted.
Stir in peas; cook 1-2 minutes longer or until heated through.
Tempura Fish Stir-Fry With Assorted Peppers


Ingredients:
green pepper, orange bell pepper, onion, cornflour, water, water

Directions:
Firstly, follow instructions on tempura batter  packet.
Slice the fish fillets into 2 - 4 inch chunks, and coat with tempura batter.
Heat the oil for deep frying (3 cups] in a shallow pan, and deep fry till golden brown. Set Aside.
In a wok, put 3 tablespoons of oil in and fry onions for 2 minutes on medium until fragrant.
Add assorted peppers in and stir-fry on high heat till cooked, or if desired, till slightly charred (for a pleasant, sharper taste.].
Add in the deep fried fish fillets with the peppers, fry on high heat for 1 minute Cover, and leave to simmer on low heat.
While fish and peppers are simmering, in a sauce pan, heat 1 teaspoon of oil and heat on medium flame.
Add 4 tablespoons of abalone sauce and fry for a few seconds. Then, add the cornflour and 4 tablespoon of water together separately into a cup, mix well, add to abalone sauce. Stir gently until mixture is bubbling.
Pour the abalone sauce seasoning into the simmering wok. Take off heat.
Mix chopped coriander with the stir-fry dish. Serve immediately.
Nigella's Halloumi With Chilli (Haloumi With Chili Pepper)


Ingredients:
extra virgin olive oil, halloumi cheese, lemon

Directions:
Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
Put the slices in a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon.