xiaoxl/recipe_data huggingface dataset:
Banana Caramel Fluff


Ingredients:
bananas, vanilla extract, butter

Directions:
Preheat oven to 350 degrees F (175 degrees C].
In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated.
On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square.
Place 1/4 of banana mixture in the center of each pair of rolls.
Bake for 11 to 13 minutes, or until pastry is golden brown.
Heat caramel topping and drizzle over dessert.
Serve warm.
Riccioli Con Melanzana E Mozzarella


Ingredients:
macaroni, eggplants, plum tomatoes, onion, mozzarella cheese, basil leaves, olive oil, parmigiano

Directions:
Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
Rinse them, pat them dry, and dice them finely.
Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
Add the eggplant and cook, stirring, for 5 minutes.
Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
Serve at once, with more Parmigiano for those who want it.
Beef Stew With Red Bell Pepper


Ingredients:
stewing beef, onion, garlic clove, red bell pepper, potatoes, white wine, sherry wine, cloves, salt, black pepper, thyme, rosemary, bay leaf, olive oil

Directions:
Brown the diced beef in olive oil in the saucepan and leave aside for later.
Chop the onion, the garlic clove and the pepper very thinly. In the remaining oil, sauté the finely chopped vegetables. Note: if you're not going to use a blender with the sauce and prefer it with chunks, a thinly chopped pepper will release its flavour more efficiently.
Once the onion is golden and translucent, add the white wine, the salt and the black pepper. Add some water (for now fairly roughly, just to keep it liquid]. Now it's the moment (OPTIONAL] to emulsify it with a blender.
Add the thyme, the rosemary, the bay leaf and the cloves.
Add the meat and the potato (chopped chunky], cover with more warm water. Place a lid on top and leave on medium heat to finish cooking. Don't allow the mixture to boil very vigorously, just enough to cook the meat. In a pressure cooker it will take around 15 minutes but it varies a lot depending on the model. With a saucepan, it will usually take around 45-50 minutes.
Remember to keep watching the water level if in a saucepan to avoid too much water loss. Add water when needed, try the sauce if in doubt to tell whether it needs further adjusting with salt/pepper.
Cream and Cheddar Cheese Ball


Ingredients:
cream cheese, sour cream, onion, celery, pecans

Directions:
Allow cheeses to sit at room temperature for an hour to make mixing easier., Blend together the cheeses and sour cream., Stir in the onion, and celery., Form into a ball, and if desired roll in pecans., Wrap in plastic and chill well before serving.
Mushroom Stew
Category: soups-stews-and-chili
By Allyson  

This is a delicious, hearty, heart-friendly vegetarian stew. I serve it with polenta, but it would be equally yummy ladled over mashed potatoes, sweet mashed potatoes or rice. Garnish with fresh herbs.

Ingredients:
½ ounce dried mushrooms (such as porcini)
1 cup hot water, or as needed
2 tablespoons extra-virgin olive oil
1  yellow onion, minced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pinch ground cloves
2 pounds assorted fresh mushrooms, cut into bite size pieces
salt and ground black pepper to taste
1 ½ pounds tomatoes - peeled, seeded, and chopped
1 quart vegetable stock, or as needed
8 ounces instant polenta
4 teaspoons chopped fresh parsley, or as desired

Directions:
Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid. Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme, and cloves and cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper. Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes. Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 424.2
Fat: 12.8 g
Saturated fat: 2.4 g
Carbohydrates: 65.4 g
Sugars: 16.2 g
Dietary fiber: 10.1 g
Protein: 17.7 g
Cholesterol: 4.2 mg
Sodium: 988.3 mg
Custard Millefeuille


Ingredients:
frozen puff pastry, milk, butter, vanilla essence, caster sugar, cornflour, water

Directions:
Method:
Pre-heat oven to 200°C.
Roll out puff pastry and cut in squares ( approx 4 x 5 cm].
Place on baking tray (I line it with baking paper] and bake for 10 - 15 minutes until puffed and golden-brown.
Remove from oven and allow to cool on a cooling rack.
Filling:
Heat the milk, cream and butter until just under boiling point.
Remove from heat and add the vanilla essence.
Mix custard powder, sugar and cornflour with a small amount of water to a smooth paste.
Add the custard mixture to the warm milk mixture and stir until smooth.
Add the egg yolks and once again, stir until smooth.
Heat slowly over a low temperature until boiling point, stirring continuously, and leave to simmer for about 5 minutes or until thickened and cooked.
Remove from heat and allow to cool till room temperature.
In the meanwhile, halve the puff pastry squares.
Spoon a thick layer of the custard filling onto one half of the pastry square.
Place the top half of the square on top of the custard.
Gently sieve/dust puff pastry lid with icing sugar.
Enjoy!
Grape Volcano Smoothie


Ingredients:
green seedless grape, skim milk, low-fat plain yogurt, brown sugar, vanilla

Directions:
Put all ingredients in a blender., Blend at high speed for 15 seconds.
Cindy's Simple Cheesy Chicken Chowder


Ingredients:
chicken broth, potatoes, carrot, celery, salt, pepper, processed cheese

Directions:
Cook the veggies in the chicken broth until tender., Add the chicken until hot., Slice in the cheese and stir until melted.
Pot Roast Soup


Ingredients:
flour, salt, pepper, canola oil, onion, red wine, garlic, beef broth, potatoes, Worcestershire sauce

Directions:
Cube sirloin steak into 1/2 inch pieces.
Mix flour, salt and pepper together in a bowl. Dredge the sirloin steak pieces in this dry mixture coating them well.
Heat canola oil in a large skillet. Add onion and sirloin pieces. Cook until onions and sirloin are lightly browned.
Add wine to deglaze the skillet.
Add garlic and stir well.
Transfer skillet mixture to a soup pot.
Add all of beef broth.
Add beef gravy packets.
Add Worcestershire sauce.
Add Heinz 57 sauce.
Stir until dry soup mix has dissolved completely.
Add potatoes and carrots.
Cover soup pot, and cook on low heat for 60 to 90 minutes. Stir frequently.
Serve with French bread or crusty rolls.
Deli Pasta Salad


Ingredients:
small shell pasta, provolone cheese, red onion, green pepper, black olives, parsley, olive oil, red wine vinegar, Dijon mustard, dried oregano, celery seed, salt, fresh ground black pepper, parmesan cheese

Directions:
Mix ingredients for dressing in a bowl and set aside., Cook and drain pasta., Toss with 1/4 cup dressing., Add remaining ingredients to dressing in bowl and mix., Combine with pasta and chill before serving.
My Dad's Pea Soup Recipe With Ham Bone


Ingredients:
turnips, ham bone, chicken broth, water, carrots, celery, onion, bay leaf

Directions:
Soak peas overnight.
Next day Place peas in colander and rinse with cold water.
Place Ham bone/s in large pot. You may want to remove obvious fat first.
Add chicken broth and water to cover ham.
Add rinsed peas to pot.
Add vegetables to pot.
Add diced purple top turnips to pot.
Cook over low heat for about 4 hours. Meat should be coming off the bone.
Salt to taste.
Remove bone and discard.
Remove pieces of meat and save for later or just use fresh cut ham leftover.
I usually put liquid in a blender to liquefy all the stuff. This usually takes a while to do it all. You’ll need an extra pot for the blended pea soup.
Put blended soup back on stove to heat. Add shredded carrots and the meat (if you wish] and cook for about 20 minutes stirring occasionally.
You may want to add some salt and maybe some more chicken broth to taste.
Serve with home made garlic croutons or rye bread.
Turkey Cranberry Pinwheels


Ingredients:
turkey, cranberry sauce, cream cheese

Directions:
Unroll the crescent rolls and separate into rectangles. Press the seams together to form four rectangles.
Spread cream cheese on each rectangle. Shred turkey over cream cheese and top with cranberry sauce. (You can also add some dried cranberries too.]  Roll up the rectangle from the short side and press the seam to seal.
Cut each roll into 4 or 5 pinwheels, and place on a lightly greased cookie sheet.
Bake according to package directions (or 350°F] for 12 to 15 minutes or until light golden brown. Serve warm.
Pork Chops with Apples, Onions, and Sweet Potatoes
Category: main-dish
By ashbeth

This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe.  Play around with the brown sugar and spices to your taste.

Ingredients:
4  pork chops
salt and pepper to taste
2  onions, sliced into rings
2  sweet potatoes, sliced
2  apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

Directions:
Preheat oven to 375 degrees F (190 degrees C). Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 312.8
Fat: 12.1 g
Saturated fat: 4.5 g
Carbohydrates: 38.8 g
Sugars: 23.6 g
Dietary fiber: 5 g
Protein: 13.6 g
Cholesterol: 44.6 mg
Sodium: 770.7 mg
Creamy White Asparagus Soup


Ingredients:
white asparagus, butter, shallots, vegetable broth, sour cream, dry white wine, ground black pepper

Directions:
Wash and trim the asparagus and cut into 5 cm pieces, heads reserved.
Sauté the onion in the butter until it's soft in the soup saucepan. Add the pieces of asparagus (minus the heads] and steam for 5 minutes.
Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
Remove from the heat and puree with a hand-held blender until smooth.
Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened.
Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.
Death by Chocolate Cookies


Ingredients:
brown sugar, margarine, eggs, vanilla, flour, baking powder

Directions:
Heat oven to 350°., Coarsly chop 8 squares of chocolate and set aside., Microwave remaining squares in large microwavable bowl for 1-2 minutes., Stir until smooth., Stir in sugar, butter, eggs and vanilla., Stir in flour and baking powder., Stir in chopped up chocolate and nuts., Drop by 1/4 cupfuls onto ungreased cookie sheet., Bake 12-13 minutes or until puffed and set to touch., Cool 1 minute., Transfer to a wire rack to cool completely.
Spinach and Orange Salad


Ingredients:
mandarin oranges, red onion, walnut pieces, olive oil, white wine vinegar, honey

Directions:
Preheat oven to 350.
Toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.
Slice red onion; cut slices in half and separate rings.
Whisk dressing ingredients together in a small bowl.
Combine spinach, oranges and red onion in a large bowl.
Toss with dressing and season to taste with salt and ground pepper.
Sprinkle with toasted walnuts and serve.
Tarragon Tuna Melt


Ingredients:
green onion, fresh flat-leaf parsley, dried tarragon, lemon, lemon juice, Dijon mustard, fresh ground black pepper, mayonnaise, solid white tuna, tomatoes, sharp white cheddar cheese, butter

Directions:
Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.
Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese.
Spread one side of the remaining four bread slices with butter.
Place bread slices, buttered side up, on top of the cheese.
Heat a large griddle, on medium heat.
Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices.
Cook for about 3 minutes, or until nicely browned on one side.
Carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.
Serve immediately.
Slow Cooker Jackfruit Joes
Category: main-dish
By Buckwheat Queen

Your lunchroom favorite goes vegetarian. Slow-cooked green jackfruit adds texture without compromising flavor. Pop this in the slow cooker in the morning, and you'll have thick and tangy sloppy Joes by lunchtime. Serve with pickles and vegetable chips. No hairnet required.

Ingredients:
1 tablespoon vegetable oil
½ cup diced onion
½ cup diced red bell pepper
1 (16 ounce) can green jackfruit in brine, drained
2 cups plain tomato sauce
2 tablespoons brown sugar
1 ½ tablespoons brown mustard
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon sriracha sauce
1 teaspoon white vinegar
½ teaspoon garlic powder
½ teaspoon dried parsley
salt and ground black pepper to taste
6  hamburger buns

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell pepper and cook until slightly softened, 3 to 5 minutes. Turn off Saute function and add jackfruit in a single layer on top of vegetables. Whisk tomato sauce, brown sugar, mustard, tomato paste, Worcestershire sauce, sriracha sauce, vinegar, garlic powder, parsley, salt, and pepper together in a bowl. Pour this mixture evenly over jackfruit in the pressure cooker. Close and lock the lid; choose the Slow Cook option and set the timer for 4 hours. Toast hamburger buns and serve topped with cooked jackfruit.

Prep time: 15 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 233.1
Fat: 6.7 g
Saturated fat: 0.9 g
Carbohydrates: 37.4 g
Sugars: 9.2 g
Dietary fiber: 3.8 g
Protein: 5.4 g
Sodium: 1051.9 mg
Mums Better Than Mine Delicous Hot Chocolate


Ingredients:
sugar, boiling water, evaporated milk

Directions:
put the kettle on the boil and put the hot chocolate inches.
then put in the sugar or sweetner.
mix it with the boiling water.
finally put the evaporated milk in stir the ingredients then leave to cool and sit back and enjoy.
Spanish Moroccan Fish


Ingredients:
onion, garlic clove, red bell peppers, carrot, tomatoes, garbanzo beans, fresh parsley, paprika, ground cumin, cayenne pepper, chicken bouillon granules, salt

Directions:
Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender.
Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans.
Continue to cook until the peppers are slightly tender.
Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
Season with salt to taste.
Stir to incorporate.
Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.
Gooey Buns (Bologna Salad)


Ingredients:
pickles, cheddar cheese, mayonnaise, mustard

Directions:
Dice bologna and pickles. (I use sliced bologna, and when I dice it the pieces end up pretty small.]
Mix all ingredients well, adjusting the amount of mayo to your taste.  If desired, chill to allow flavors to meld.  Serve on bread or buns - great for brown bags / picnics.
Okasan's Japanese Steamed Salmon
Category: world-cuisine
By Diana71

This recipe is easy to put together and very healthy! Be sure to cook the liquid long enough to reduce it and spoon it on top.

Ingredients:
1 (1 pound) salmon side, bones removed with pliers
1 cup chicken broth
2 tablespoons minced fresh ginger root
1 tablespoon dried minced onion
2 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon sesame oil

Directions:
Quarter or halve salmon side. Set aside. Combine chicken broth, ginger, minced onion, soy sauce, mirin, and sesame oil in a large, heavy pot. Bring liquid to a boil over medium-high heat, then reduce heat to a simmer. Place a steamer basket into the pot. Lay salmon in the steamer basket in a single layer. Cover pot and steam, 5 to 7 minutes, checking salmon for desired doneness. Remove salmon and keep warm. Boil liquid until it has reduced into a sauce, 2 to 4 minutes. Spoon over steamed salmon.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 173.7
Fat: 7.4 g
Saturated fat: 1.5 g
Carbohydrates: 3.3 g
Sugars: 1.8 g
Dietary fiber: 0.2 g
Protein: 21.6 g
Cholesterol: 48.9 mg
Sodium: 674.2 mg
Power Peanut Butter Biscotti


Ingredients:
flour, sugar, baking soda, salt, chunky peanut butter, vanilla extract, eggs

Directions:
Preheat oven to 325°F.
Combine flour, sugar, baking soda and salt in a large bowl.
Combine peanut butter, vanilla, eggs and egg whites in a medium bowl, stirring well with a whisk.
Add peanut butter mixture to the flour mixture, stirring just until blended (do not overmix this dough].
Turn dough out onto a lightly floured surface; shape dough into a 10 inch long roll.  Place roll on a baking sheet coated with cooking spray; flatten to a 1-inch thickness.
Bake at 325F for 35 minutes.
Remove roll from baking sheet and cool 10 minutes on a wire rack.
Reduce oven temperature to 300°F.
Cut cooled rolls diagonally into 18 slices.  Place slices, cut sides down, on baking sheet.  Bake at 300F for 20 minutes.  Turn cookies over and bake an additional 20 minutes.  (Please note cookies will still be slightly soft in center but will harden as they cool].
Remove from baking sheet and cool completely on a wire rack.
Turbinado Iced Tea


Ingredients:
tea bag, turbinado sugar, boiling water, cold water, lemon juice

Directions:
Note:You can use 6 regular tea bags but we like to change things up and add 1 bag of a more expensive tea. Some good examples include raspberry, mango, peach etc. A whole brew of specialty tea can be a bit cloying.
Set bags into a 2-cup liquid measuring cup. Pour 2 cups near boiling water over them. Steep for 15 minutes. You would think it turns out bitter but for some reason it seems to do fine. You can try less but then you might want to add another bag.
After removing bags, add 1/3 cup turbinado sugar. Stir until dissolved.
Pour into a 2 quart container and add the cold water. Using this technique helps the tea to cool down quickly. If you need to use it right away you can replace some of the cold water with ice.
Add lemon if desired. Hubby doesn't like it so I have to add it to my cup if I want some.
Enjoy!
Final Note: I'm not sure if the nutritional info is going to calculate --  According to my calculations, this has only 10 calories per cup and less than 3 carbs!
Tomato Juice


Ingredients:
tomatoes, celery ribs, water, Tabasco sauce

Directions:
Chop the tomatoes fine and process them in a blender or food processor until just juice.
Add celery ribs and tabasco (if using] and process further.
Put into a saucepan and simmer for 15 minutes add water.
It's ready.
Candy Cane Fudge


Ingredients:
"sweetened condensed milk"

Directions:
Line an 8x8-inch square baking pan with aluminum foil.  Lightly coat the bottom of the foil with butter.
In a medium size saucepan, combine the vanilla chips and the sweetened condensed milk.  Cook over medium heat, stirring frequently, until the vanilla chips are melted.
Remove the pan from the heat and continue to stir (to remove any lumps that might be left from partially unmelted chips].
When chips are completely melted, stir in the peppermint extract and crushed candy canes.
Spread the fudge mixture evenly in the bottom of the prepared baking pan.
Dot the top of the fudge with several drops of food coloring.  (NOTE: I used about 9 drops of food coloring.  But feel free to reduce or increase that, depending on the amount of swirling you wish in your fudge].  With a butter knife, cut through the fudge and food coloring, making a swirling pattern throughout the fudge.
Chill for 2 hours.  Remove the fudge from the baking pan by lifting the foil from both ends.  Transfer fudge to cutting board, and cut into 1-inch squares.
Buttermilk Brownies


Ingredients:
margarine, water, flour, sugar, salt, buttermilk, baking soda, eggs, vanilla, margarine, buttermilk, powdered sugar, vanilla, walnuts

Directions:
Bring to a boil the oil, margarine, water and cocoa.
Pour this over the sifted flour, sugar and salt mixture.
To this add buttermilk, baking soda, eggs and vanilla.
Pour batter into a greased and floured jelly roll pan.
(Mixture will be thin.]
Bake at 375 degrees for 18 to 20 minutes.
Frosting: Boil the margarine, cocoa and buttermilk together one minute.
Add sugar and vanilla.
Beat.
Stir in nuts.
Spread on cooled brownies.
Hot or Cold Sesame Asparagus


Ingredients:
asparagus, unsalted butter, olive oil, lemon juice, soy sauce, toasted sesame seeds

Directions:
Cook asparagus in a pot of boiling salted water until almost crisp tender., If serving chilled, cook until crisp tender., Drain., Place in a bowl of ice water to stop the cooking process., Drain, pat dry, cover and refrigerate until ready to use., Combine sesame oil and butter in a large skillet over medium heat., Add asparagus., Saute about 2 minutes until crisp tender., Mix lemon juice with soy sauce., If serving cold, mix 2 T olive oil, sesame oil, lemon juice and soy sauce., Do not cook further., Toss with asparagus to coat., Transfer to a serving plate and sprinkle with toasted sesame seeds.
Au Gratin Ham Pot Pie


Ingredients:
au gratin potatoes, boiling water, cooked ham, mushroom stems and pieces, milk, sour cream, diced pimentos

Directions:
In a large bowl, combine the potatoes, contents of sauce mix, boiling water, peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos.
Pour into an ungreased 2-qt. round baking dish.
Roll out pastry to fit top of dish; place over potato mixture.
Flute edges; cut slits in pastry.
Bake at 400° for 40-45 minutes or until golden brown.
Let stand for 5 minutes before serving.
Jelly and Ice Cream


Ingredients:
"ice cream"

Directions:
Prepare jelly as instructed on the packet., When set, get six pudding bowls., Put some jelly in each one., And some ice cream in each one., Serve.