xiaoxl/recipe_data huggingface dataset:
Orzo Risotto With Sausage and Artichokes


Ingredients:
extra virgin olive oil, Italian sausage, onion, garlic clove, orzo pasta, low sodium chicken broth, marinated artichoke, frozen baby peas, chives, parmesan cheese, parmesan cheese

Directions:
Heat the oil in a large skillet.
Add the sausage and cook over high heat, crumbling as it cooks, until cooked through.  Transfer to a plate, leaving fat in the pan.
Lower the heat to medium, and add onion and garlic to the pan.  Cover and cook, stirring occasionally, until softened, about 4 minutes.
Add the orzo and cook, stirring, about 3 minutes.
Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
Season with salt and pepper.
Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
Cook, stirring until heated through, about 4 minutes.
Serve immediately, passing extra grated cheese at the table, if desired.
Pear and Mustard Rarebit


Ingredients:
pears, coarse grain mustard

Directions:
Heat the grill to medium and toast the bread. Divide the pear slices on top of the bread.
Mix the cheese with the cream and mustard, then season to taste.
Spoon the mixture over the pears, then grill for about 5 minutes, or until melted and golden.
My Easy Roasted Garlic Mashed Potatoes


Ingredients:
kosher salt, black pepper, heavy cream, butter, roasted garlic

Directions:
to Roast the garlic -- cut the top off and place in foil. Coat with good olive oil and salt and pepper. Roast at 375 for about an hour. Garlic should be golden brown and smell slightly sweet. Sit aside untill the potatoes are done.
peel and cube the red potatoes.
put in a pot with cool water to cover, add a generous pinch of kosher salt. bring to a boil and cook untill soft. you can test with a fork for tenderness.
drain off water and return to the pot. Put back on burner over minimum heat add the butter, cream and mash. Add cream cheese, rasted garlic with more salt and pepper. Mash untill desired consistancy. Taste and adjust salt and pepper as desired.
Cherry Chicken Salad
Category: salad
By MIABING

After dining at a cafe in Michigan about 10 years ago, I tried duplicating this scrumptious twist on Chicken Salad at home.  The cherries can be ordered on-line these days, which makes it much easier for those of us living where cherries are not readily available.  Regular milk can be substituted for buttermilk, if necessary.

Ingredients:
3  cooked, boneless chicken breast halves, diced
⅓ cup  dried cherries
⅓ cup diced celery
⅓ cup toasted, chopped pecans
⅓ cup low-fat mayonnaise
1 tablespoon buttermilk
½ teaspoon salt
½ teaspoon ground black pepper
⅓ cup cubed apples  (Optional)

Directions:
In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 263.8
Fat: 12.7 g
Saturated fat: 2.3 g
Carbohydrates: 12 g
Sugars: 7.5 g
Dietary fiber: 2.3 g
Protein: 24.3 g
Cholesterol: 62 mg
Sodium: 355.7 mg
Mushroom-Lentil Pate


Ingredients:
dried brown lentils, thyme, salt, olive oil, yellow onion, garlic clove, cremini mushrooms, medium-dry sherry, pecan halves, fresh ground black pepper

Directions:
Cover the lentils with an inch of water in a small, heavy saucepan over medium-high heat. Bring almost to a boil, then reduce the heat to low and cook until tender, about 20 minutes, adjusting the heat so the water is barely bubbling. Remove from the heat, stir in the thyme sprigs and 1/4 teaspoon salt, then cover and let sit for at least 30 minutes.
Heat a large, heavy skillet over medium heat until warm. Add 1 1/2 tablespoons of the oil, the onion and 1/4 teaspoon of the salt, and cook until translucent, 7 or 8 minutes. Add the garlic and cook a few minutes longer. Add the mushrooms and 1/4 teaspoon of the salt, toss to coat with the onions, cover partly and cook until the mushrooms have released their liquid, about 10 minutes. Uncover and cook until most of the remaining liquid evaporates. Add the sherry and cook until it just glosses the bottom of the pan, about 1 minute. Cover the skillet and remove it from the heat.
Pulse the pecans in the bowl of a food processor until they are finely ground. Add the onion-mushroom mixture and process until just combined. Drain the lentils, reserving the cooking liquid for another use, if desired, and add them to the food processor along with the remaining 1 1/2 tablespoons of oil, the remaining 1/4 teaspoon of the salt and the pepper. Process until smooth, 2 to 3 minutes. Add the vinegar and pulse just until combined. It should be about the consistency of peanut butter.
The pate can be served in a bowl immediately, garnished with additional thyme, if desired. It can also be molded. Transfer the pate into a small loaf pan or bowl lined with plastic wrap and refrigerate for at least an hour. When ready to serve, unmold the pate onto a serving plate and remove the plastic wrap. Garnish with additional thyme, if desired.
Baked Capsicum (Bell Peppers)


Ingredients:
capsicums, tuna, black olives, parsley, garlic clove, extra virgin olive oil

Directions:
Pre-heat oven to gas mark 4/180C/350°F.
In a bowl, mix the tuna, black olives, grated garlic, chopped parsley and breadcrumbs until you have a smooth mixture.
Season with salt and pepper.
Cut the peppers in half and remove the seeds but leaving the stalks intact (they are not edible but they do look attractive and they help the pepper halves to keep their shape].
Stuff each half with 3-4 tbsp of the mixture.
Place on a well-greased baking tray.
Drizzle the top with olive oil and bake the capsicums in top shelf of the oven for about 45-50 minutes.
Remove from oven and transfer them onto a serving dish, with all the juices from the tray poured over the peppers.
Drizzle with a little more of olive oil if desired.
SALMON PINWHEELS


Ingredients:
cream cheese, lemon juice, fresh black pepper, salmon, rocket

Directions:
Step 1. Mix 200g of cream cheese, juice of half a lemon and a good lashing of freshly ground pepper.
Step 2. Spread evenly across a fajita wrap.
Step 3. Place rocket across the wrap - you do not need to cover the whole thing just spread evenly, a small handful will be fine.
Step 4. Place the salmon around the wrap, again you don't need to go crazy, there can be gaps I put around six small pieces.
Step 5. Roll it up! Then cut diagonally into 1 or 2 CM slices.
Easy as a piece of pie or a salmon pinwheel!
Jerk Chicken With Pasta and Peas


Ingredients:
boneless skinless chicken breasts, fresh thyme, coconut milk, olive oil, garlic cloves, parmesan cheese, pasta

Directions:
Marinate your chicken with the jerk sauce and thyme sprigs. The longer the better but atleast 2 hours (overnight is really best].
Remove the chicken from the marinade, discard the marinade, and grill the chicken as you normally would.
While the chicken is cooking, cook your pasta.
Heat a large sauce pan and add the oil. As the oil is heating, add the garlic.
Once the garlic is slightly cooked, add the 1-2 tbsp jerk sauce and stir. Cook for another 2-3 minutes.
Add the coconut milk and cream to sauce pan. Mix well and bring to a slight boil.
Add the cheese and simmer for about 5-7 minutes, until the sauce has reduced and thicken.
Add the pasta and frozen peas to the sauce pan and toss to coat.
Slice your chicken breast and plate it on top of your pasta. Garnish with a thyme sprig if desired. Enjoy.
Ted's Beef Stew
Category: soups-stews-and-chili
By METAXA313

This hearty stew is great served over egg noodles.

Ingredients:
1 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 pounds cubed beef stew meat
¼ cup vegetable oil
1  onion, minced
4 cups beef broth
1 teaspoon dried rosemary
1 teaspoon dried thyme
2  bay leaves
salt and ground black pepper to taste
3 large potatoes, peeled and cubed
4  carrots, peeled and chopped
4 stalks celery, chopped
2 teaspoons cornstarch
2 teaspoons cold water
1 cup frozen peas

Directions:
Combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat. Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary, thyme, and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour. Add the potatoes, carrots, and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.

Prep time: 30 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 40 mins
Yields: 6 servings

Calories: 944.5
Fat: 53.8 g
Saturated fat: 19.5 g
Carbohydrates: 62.3 g
Sugars: 7.3 g
Dietary fiber: 8.4 g
Protein: 51.6 g
Cholesterol: 152 mg
Sodium: 1136.8 mg
Sweet Onion Turnovers


Ingredients:
all-purpose flour, sugar, salt, butter, butter, cold water, sweet onions, fresh rosemary, fresh thyme, chicken broth, fresh coarse ground black pepper, eggs, heavy cream, Dijon mustard, parmesan cheese

Directions:
In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
Gradually, add water, tossing with a fork until mixture forms a ball.
Shape into a flattened ball; wrap in plastic wrap and refrigerate.
In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
Add broth and pepper; cook over high heat until liquid is absorbed.  Cool slightly.
In a bowl, beat eggs; set aside 2 tablespoons.  Stir cream and mustard into remaining beaten eggs.  Stir in breadcrumbs, Parmesan cheese and onion mixture.
Divide dough into six portions.  On a lightly floured surface, roll each portion into a 6-inch circle.
Place on two greased baking sheets.  Spoon about 1/2 cup onion mixture on one side of each.  Fold dough over filling; press edges with a fork to seal.
Brush with reserved beaten egg.  Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.
Baked Mushrooms


Ingredients:
fresh mushrooms, olive oil, salt, pepper, garlic powder

Directions:
Place mushrooms, whole or sliced in a baking dish.
Pour olive oil over mushrooms.
Sprinkle on salt, pepper and garlic power.
Bake at 400 for 15 minutes
Nothing is measured, just use the amount of olive oil and seasoning that works for you.
Hawaiian Beef Stew
Category: soups-stews-and-chili
By Laurie Sueko Lau

This delicious beef stew is a traditional beef stew common in Hawaii. It has a delicious tomato flavor along with tender beef and vegetables.

Ingredients:
1 tablespoon vegetable oil
4 pounds stew beef, cut into 1-inch cubes
5 cloves garlic, minced
½ cup red wine
5 stalks celery, cut into 1/2-inch pieces
1  onion, cut into chunks
10 cups water
1 (6 ounce) can tomato paste
2 tablespoons salt, or to taste
2 tablespoons white sugar
3  bay leaves
1 teaspoon ground black pepper
4  carrots, cut into 1-inch pieces
3  potatoes, cut into 1-inch pieces, or to taste
¼ cup cornstarch
¼ cup water

Directions:
Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes. Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour. Place carrots into the stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes. Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.

Prep time: 30 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 20 mins
Yields: 16 servings

Calories: 299.6
Fat: 16.3 g
Saturated fat: 6.2 g
Carbohydrates: 16.1 g
Sugars: 4.7 g
Dietary fiber: 2.2 g
Protein: 20.2 g
Cholesterol: 62.6 mg
Sodium: 955.3 mg
The Ultimate Black Forest Cheesecake


Ingredients:
butter, margarine, sugar, cream cheese, sugar, eggs, vanilla, maraschino cherry, cherry pie filling

Directions:
For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
Chill.
For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
Mix in cocoa.
Beat in eggs one at a time.
Beat for 5 minutes more.
Slowly add whipping cream and vanilla and beat again until well blended.
Fold in cherries.
Pour over cooled crust.
Bake in 325°F oven for 75 minutes or until center is almost set.
Run paring knife around edges to allow cake to settle without cracking.
Cool completely.
For the topping: Spread cherry pie filling on top of cooled cake.
Spoon or pipe topping around edges as desired.
Chill.
Crustless Spinach Pie


Ingredients:
ricotta cheese, mozzarella cheese, eggs, frozen spinach, olive oil, salt, dried dill, garlic powder, ham, onions, zucchini, olive oil

Directions:
Combine ricotta, mozzarella and eggs, mixing well., Blend in spinach., Add remaining ingredients mixing well., Pour into a buttered 10" springform pan., Drizzle the top with a small amount of olive oil for a golden color., Bake in a preheated 350 degree oven for 40 minutes., Serve warm or room temperature.
Cream of Leek Soup


Ingredients:
leeks, potatoes, onion, vegetable broth, milk, plain yogurt, turmeric

Directions:
Place the vegetables and vegetable broth in a stock pot, or large pot and let it boil. Reduce the heat and let it simmer for 45 minutes.
Once properly cooked, use the blender to blend in batches (use an immersion blender if you have so you can do it all at once].
Mix the milk and yogurt together and add half a cup of the soup so that the mixture won't curdle.
Add the mixture back into the soup and add the seasonings. Reheat the soup, until warm again, about 5 minutes.
Amish Chocolate Pudding
Category: desserts
By Becky Bowen

This is my Amish grandmother's recipe and I've never tasted any chocolate pudding that compares to it.

Ingredients:
2 cups milk, or more as needed
2 cups white sugar
⅓ cup cocoa powder
4 tablespoons all-purpose flour
4  egg yolks
1 teaspoon vanilla extract

Directions:
Combine milk, sugar, cocoa, and flour in a saucepan over medium-low heat, stirring constantly. Add egg yolks and turn heat up to medium-high, continuing to stir, until thick, about 15 minutes. Remove from heat and stir in vanilla extract. Serve warm or chilled.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 274.3
Fat: 3.9 g
Saturated fat: 1.9 g
Carbohydrates: 58.1 g
Sugars: 53 g
Dietary fiber: 1.3 g
Protein: 4.4 g
Cholesterol: 107.3 mg
Sodium: 29.9 mg
Bacon-Swiss BBQ Chicken


Ingredients:
boneless skinless chicken breasts, salt, pepper, barbecue sauce, bacon, swiss cheese

Directions:
Place chicken in a slow cooker; lightly salt and pepper chicken; cover with barbecue sauce.
Cover and cook on LOW setting for 8-9 hours.
Arrange 2 strips halved bacon over each piece of chicken; top with cheese slices.
Cover and cook on HIGH until cheese melts, about 15 minutes.
Crock Pot Coffee Spice Rubbed Smokey Roast Beef


Ingredients:
coffee, cinnamon, garlic powder, dried oregano, cumin, sea salt, coconut oil, top round roast, red onion, water

Directions:
Mix all spices for the coffee spice rub in a small bowl.
Rub the spice mixture all over the beef roast taking care to really rub it in well!
Heat 1/2 Tbsp coconut oil in a large skillet over Medium-High heat. Make sure the oil is hot or you will lose your spices.
Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side until a nice crust starts to form. Remove from pan and set aside.
Place sliced onions in the bottom of a crock pot.
Place seared roast in the slow cooker on top of the onions.
Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.
Yellow Tomato Soup With Goat Cheese Croutons


Ingredients:
yellow tomatoes, olive oil, garlic cloves, salt, pepper, fresh rosemary, fresh thyme, onion, vegetable broth, milk, heavy whipping cream, baguette, olive oil, basil pesto, pepper

Directions:
Heat oven to 400°F.
Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
Process tomatoes in a blender until pureed, in batches if needed. Set aside.
In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil.
While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and  sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
To serve, ladle soup into bowls and top each serving with 2 croutons.
Hamburger Balls


Ingredients:
ground beef, egg, salt, onion, brown sugar, catsup, dry mustard, vinegar

Directions:
Combine first 5 ingredietns., Form into balls. Place in shallow pan., Combine sauce ingredients.  Pour over balls., Bake at 250 for 2 hours.  Baste every 30 minutes.
Garlic Cheese Biscuits


Ingredients:
flour, baking powder, salt, garlic powder, dry mustard, bacon fat, cheddar cheese, parmesan cheese, milk, butter

Directions:
Preheat oven to 450°F.
Mix in salt, garlic, and dry mustard into the flour, using a fork or a whisk to distribute spice.
Cut in bacon lard with pastry cutter until mixture has the texture of cornmeal.
Fold in cheese.
Add milk and mix gently.
Drop by heaping tablespoonfuls onto a well-buttered cookie sheet.
Brush tops with melted butter.
Bake for 12-14 minutes or until golden brown.
CHILI CORN-ON-THE-COB


Ingredients:
fresh corn, butter, margarine, chili powder, salt

Directions:
Husk corn and remove silk.
Plunge corn into large kettle of rapidly boiling water, cover and cook over high heat 8 to 10 minutes.
Remove from water; drain well.
Meanwhile melt butter in small saucepan and stir in remaining ingredients.
Serve corn at once with chili butter.
Mexican Red Almond Dipping Sauce (Vegan)


Ingredients:
onion, garlic clove, olive oil, tomato sauce, paprika, red chile

Directions:
Put the almonds in a food processor and pulverize until finely ground.
Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender (about 10-15 minutes].
Stir in all the other ingredients except the ground almonds. (I found it easier to turn the heat off first, then add the tomato sauce followed by everything else, then put the heat back on.].
Heat to boiling; reduce heat. Simmer 1 minute stirring constantly;.
stir in almonds.
Serve hot with some corn chips and/or arepas, and enjoy!. Makes about 1 3/4 cups of sauce.
Southern Hospitality


Ingredients:
lime juice, ginger ale

Directions:
Fill a rock glass with ice. Pour ingredients in one at a time., Garnish with lime and orange wheels.
Low-Fat Chocolate Pudding Cake
Category: desserts
By Melinda

This delicious chocolate pudding cake recipe is low in fat, quick to prepare, and so, so delicious! Serve with ice cream or whipped cream, if desired.

Ingredients:
1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup 2% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
¼ cup unsweetened cocoa powder
1 ¾ cups boiling water

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth. Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir. Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 9 servings

Calories: 251.5
Fat: 3.9 g
Saturated fat: 1 g
Carbohydrates: 54.1 g
Sugars: 41.2 g
Dietary fiber: 1.6 g
Protein: 2.6 g
Cholesterol: 1.1 mg
Sodium: 160.7 mg
Refreshing Cucumber Watermelon Salad
Category: salad
By kateroo

I make this for all of my summer picnics, a huge hit!

Ingredients:
1 small red onion, halved and sliced into thin half-moons
2 tablespoons lime juice, or more to taste
2 tablespoons extra-virgin olive oil
1  seedless watermelon, cut into cubes
3  baby cucumbers, seeded and cut into cubes
1 cup crumbled feta cheese
½ cup mint leaves, sliced thinly

Directions:
Mix red onion with lime juice in a bowl; set side to marinate at least 10 minutes. Stir olive oil into mixture. Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour the red onion mixture over the watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.

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

Calories: 202.9
Fat: 6.6 g
Saturated fat: 2.7 g
Carbohydrates: 35.6 g
Sugars: 28.9 g
Dietary fiber: 1.9 g
Protein: 5 g
Cholesterol: 13.4 mg
Sodium: 172.3 mg
Maacouda With Potatoes


Ingredients:
potato, onions, parsley, butter, eggs

Directions:
Saute onions and parsley in butter until onions are brown., When onions are cooled, combine all ingredients, including potatoes., Pour into 10 inch greased round pan, Bake for 20 minutes at 450*.
Dad's Chocolate Milkshake


Ingredients:
vanilla ice cream, cocoa powder, milk

Directions:
In a bowl, combine cocoa powder and ice cream.
Add some of the milk, mashing with a potato masher or a hand held electric beater (not turned on] as you go.
You can choose to leave it thicker and more lumpy by adding less milk or mashing less (my favorite], or have a thinner shake by adding more milk and mashing more thoroughly.
Add more cocoa powder if needed.
SERVE!
I also like topping with mini chocolate chips.
Erbsenpuree (Yellow Split-Pea Puree)


Ingredients:
onion, carrot, turnips, parsnip, marjoram, thyme, salt, onion, butter, unbleached flour

Directions:
Presoak peas, if necessary, according to package directions.
Drain well, if presoaked.
In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt.
Cook until peas and vegetables are tender, about 1 1/2 to 2 hours.
Drain well.
Mash peas and vegetables in blender or press through a sieve.
In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes.
Add to blended peas and vegetables.
Beat until fluffy and serve hot.