xiaoxl/recipe_data huggingface dataset:
Slow-Simmered Bok Choy


Ingredients:
tamari, soy sauce, hoisin sauce, mirin, water, garlic clove, fresh ginger, baby bok choy, scallions

Directions:
In a small bowl, combine the tamari, hoisin, mirin and water. Set aside.
Spread the oil in the bottom of a 5.5-6 quart slow cooker and turn on High. Add the garlic and ginger and arrange the baby bok choy on top. Sprinkle with the scallions and pour the tamari mixture over all. Change the heat setting to Low, cover and cook for four hours, or until the bok choy is tender. Serve hot.
Latte Pound Cake


Ingredients:
instant coffee, milk, sugar, Equal sugar substitute, butter, eggs, flour, baking powder, salt, pecans

Directions:
Preheat oven to 325 degrees F. Grease and flour Bundt pan.
In a small bowl combine coffee and hot milk and set aside.
In a food processor or large mixing bowl, mix sugar and butter until light and fluffy.  Add eggs one at a time, mixing well after each addition.
Mix in Flour, baking powder, salt and coffee mixture, mix well.
Fold in nuts, pour into prepared pan, bake at 325 for 60 to 70 minutes or until a toothpick inserted in center of cake comes out clean.
Cool completely on a wire rack.
Cinnamon or Vanilla Icing.
In a small bowl combine 1 cup confectioner's sugar, 1/4 teaspoon cinnamon or vanilla (your choice].  Stir enough milk (4-5 teaspoons] to thin icing to drizzle consistency.  Drizzle over cooled cake.
Szechuan Beef or Deer


Ingredients:
gingerroot, garlic, Chinese five spice powder, Tabasco sauce, soy sauce, sherry wine, carrots, celery, green onions, cornstarch, cold water

Directions:
Cut meat into 1/4" strips, then make the marinade with the next 7 ingredients, stir combine meat marinade for 1 hour at room temperature.
Heat the second amount of oil in wok until hot, stir fry carrot, celery& green onion till slightly tender, add the beef with the marinade, stir fry till meat is no longer pink.
Mix the cornstarch with water, then stir into the wok with the veggies& beef.
Carne Asada Breakfast Burrito
Category: trusted-brands-recipes-and-tips
By CoOkInGnUt

A wonderful way to change up ordinary breakfast burrito by taking it to a new level.

Ingredients:
2 pounds beef skirt steak, cut into thin strips
2 tablespoons carne asada seasoning
1 tablespoon garlic powder
1 tablespoon vegetable oil
½  sweet onion, diced
1  red bell pepper, seeded and chopped
1  jalapeno pepper, seeded and diced
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 cups frozen diced potatoes
salt and pepper to taste
3 tablespoons butter, divided
6  eggs, whisked
2 cups shredded Mexican cheese blend
4 (12 inch) flour tortillas

Directions:
Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes. Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl. Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave. Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.

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

Calories: 1163.1
Fat: 63.2 g
Saturated fat: 31.1 g
Carbohydrates: 83 g
Sugars: 9.3 g
Dietary fiber: 6.6 g
Protein: 64.7 g
Cholesterol: 437 mg
Sodium: 3109.1 mg
Mocha Cake Bombe


Ingredients:
mascarpone cheese, caster sugar, coconut, chocolate, strong black coffee

Directions:
Beat the mascarpone until slightly softened, then beat in the sugar.
Whip 300ml of the cream until it just holds its shape, then fold lightly into the mascarpone.
Toast the coconut or almonds in a dry frying pan until tinged brown, then cool.
Chop the chocolate and mix with the cooled almonds. Set aside 2 tbsp to use later on for decoration.
Mix together the coffee or hot chocolate with the alcohol.
Cut the cake into 15 slices.
Now, you can choose to make the cake either in a baking dish (easier perhaps if you need to travel with it or slice for serve-yourself-occasions like a potluck] or in a bowl, which will result in a dome shaped bombe.
If you are going for a baking dish, use a pan that is roughly 8 x 10 inches.
If you go for a pudding basin, it should be about 1.4 litre or 2-1/2 pint capacity and lined with cling film.
Either way, start by lining the base with a few pieces of cake.
When you've completed a layer, sprinkle over some of the coffee/alcohol mixture, then smooth a few spoonfuls of the mascarpone/whipping cream on top.
Add some of the chocolate and almond or coconut mixture and then repeat the layers.
Finish with a layer of cake, moistened with any remaining coffee mixture.
Cover the top of the desert and chill for at least 4 hours and up to 2 days.
Remove the cling film and, if you're using a bowl, invert it onto a serving plate.
Whip the remaining cream to soft peaks and spread over the top and sides of the bombe.
Scatter over the remaining chocolate/almond mixture.
You can freeze this after it's been layered for up to 3 months.
Defrost overnight and then continue with the rest of the steps.
Irish Dark Soda Bread


Ingredients:
all-purpose flour, whole wheat flour, baking soda, baking powder, brown sugar, buttermilk

Directions:
Preheat oven to 400 degrees Fahrenheit.
Grease two loaf pans.
Sift all-purpose flour, whole wheat flour, baking soda and baking powder together into a large bowl.
Add brown sugar and stir well to incorporate, being very careful to break up any lumps of brown sugar.
Add buttermilk and stir well.
Divide the dough between the two prepared loaf pans.
Bake for about 45 minutes or until brown and crunchy.
Cool on wire racks.
Hearty Chicken Stew


Ingredients:
bacon, chicken, white mushroom, salt, fresh parsley, garlic cloves, chicken broth, tomato paste, red wine, ground black pepper, potatoes, carrots, lima beans, pitted black olives

Directions:
Fry bacon crisp, crumble and set aside.
Brown chicken in bacon fat, then set aside.
Add mushrooms and salt; sauté, stir for 3 minutes.
Add parsley, garlic; sauté about 2 minutes.
In a bowl blend together broth, tomato paste, wine and pepper.
Place mushroom mixture into large skillet with cover.
Add chicken, potatoes, carrots, lima beans, olives and onions.
Cover and bring to boil.
Reduce heat to low and cook for 1 1/2 hours.
Turn chicken halfway through cooking.
Serve.
Laughing Cow-Cado Sandwich


Ingredients:
avocado, cucumbers, mushroom, tomatoes, salt, pepper, garlic powder

Directions:
Toast the bread.
While it is still warm, spread the Laughing Cow on both slices. Top with the avocado slices or, if you are like me, mush it up and mix it into the cheese.
Top with the veggies, add seasoning if you wish, and assemble your sandwich.
Enjoy :].
Ila's Garlic Dijon Potatoes


Ingredients:
potatoes, olive oil, garlic, Dijon mustard, salt, pepper

Directions:
Peel and slice the potatoes in the same shape as a french fry. Combine olive oil, garlic and mustard. Toss the potatoes to coat.
Spread evenly on cookie sheet garnish with salt and pepper. Bake at 400 degrees for 20 or until done.
Jack Fry's Shrimp and Grits With Red-Eye Gravy


Ingredients:
grits, milk, parmesan cheese, butter, country ham, shiitake mushroom, onion, green pepper, fresh thyme, madeira wine, brewed coffee, tomatoes, Tabasco sauce, cornstarch, chicken broth, butter, shrimp, asiago cheese

Directions:
To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
Over medium heat, bring to a low boil.
Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
Whisk in the Parmesan cheese and salt and pepper to taste.
To make the gravy: In a large skillet over high heat, melt the butter.
Add the ham and brown.
Add the shitakes, onions, green peppers and fresh thyme.
Saute until the onions become translucent.
Add the wine, coffee, tomatoes, and hot sauce.
Bring to a slight boil.
Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
Stir the cornstarch mixture into the gravy.
Reduce heat, and cook another couple of minute.
To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
Add the shrimp and cook until shrimp are just pink.
Add the red-eye gravy.
Finish the sauce with the remaining 1 Tbs of butter stirred inches.
To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
Garnish with freshly grated Asiago cheese and chopped parsley.
Lemon & Garlic Buttered Potatoes


Ingredients:
butter, garlic clove, lemon rind, potatoes, chervil

Directions:
Combine the garlic, lemon, salt and pepper in a bowl and set aside.
Place the potatoes in a saucepan of cold salted water and bring to boil and cook for 12-15 minutes or until the potatoes are tender.
Drain potatoes and return them to the pan.
Add the butter mixture, chervil and toss well to combine.
Serve warm.
Creole Seasoning Blend
Category: uncategorized
By JOSLYN

This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached.

Ingredients:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Directions:
In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cups (20 tablespoons)

Calories: 15.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 3.4 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 0.7 g
Sodium: 1048.2 mg
Kolokythósoupa (Greek Pumpkin Soup)


Ingredients:
pumpkin, onions, leek, olive oil, white pepper, salt, cinnamon, allspice, clove, water, red onions, olive oil, flat leaf parsley

Directions:
In a large pot, heat olive oil and fry sliced onions and leek until glassy.
Add pumpkin cubes, continue frying for 2-3 minutes, add salt, pepper and spices and again continue frying for 1-2 minutes.
Add Ouzo and some stock or water just so the vegetables don't burn, and simmer until vegetables are tender, about 30-40 minutes.
Remove from stove and puree the vegetables, then add the rest of the water or stock and heat near boiling point, stirring constantly.
Add yoghurt, stirring, heat through (don't boil!] and add more salt and pepper to taste, if necessary.
For garnish fry the red onion slices with some olive oil until glassy.
Serve soup with fried onions and chopped parsley.
Angel Biscuits


Ingredients:
active dry yeast, warm water, buttermilk, all-purpose flour, sugar, baking powder, salt, baking soda, shortening, butter

Directions:
Dissolve yeast in warm water.
Let stand 5 minutes.
Stir in the buttermilk; set aside.
In a large mixing bowl, combine flour, sugar, baking powder, soda and salt.
Cut in shortening with a pastry blender until mixture resembles coarse meal.
Stir in yeast/buttermilk mixture; mix well.
Turn out onto a lightly floured surface; knead lightly 3-4 times.
Roll to a 1/2" thickness.
Cut with a 2 1/2" biscuit cutter.
Place on a lightly greased baking sheet.
Cover and let rise in a warm place about 1 1/2 hours.
Bake at 450°F for 8-10 minutes.
Lightly brush tops with melted butter.
Yield: about 2 1/2 dozen.
Linda's Ranch and Olive Stuffed Celery


Ingredients:
celery ribs, cream cheese, milk, green olives

Directions:
Wash celery. Dry  well with a paper towel (very important].
Cut into 3" pieces, and set aside.
Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
Add enough milk to get creamy texture, starting with 1 T. and adding more if needed.
Add Ranch dip mix, diced green olives, and add to all. Mix well.
Stuff celery with cream cheese mixture.
Wrap, and put in refrigerator for at least 1 hours.
S'more Bites


Ingredients:
graham cracker, powdered sugar, butter, marshmallows

Directions:
Mix the crushed graham crackers, 1/4 cup powdered sugar, and 6 tablespoons melted butter together. Take a mini muffin tray and fill less than half for each one. Bake at 350 degrees for 4-5 minutes. Put the mini Hershey bars on top of the crust, and then put.
the marshmallows on top of the chocolate. Bake at 350 degrees for 2-4 minutes. Then serve, or eat it all yourself!
Empanadas de Pollo (Easy Chicken Empanadas)
Category: main-dish
By Fioa

Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!

Ingredients:
cooking spray
1 tablespoon butter
1 cup chopped green onions
2 cloves garlic, chopped
1 ½ cups chopped cooked chicken
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
12  empanada pastry discs
1  egg, lightly beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray. Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more. Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal. Transfer empanadas to the prepared baking sheets. Brush with beaten egg. Bake in the preheated oven until golden, about 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 empanadas

Calories: 160.7
Fat: 5.2 g
Saturated fat: 1.6 g
Carbohydrates: 21 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 8.5 g
Cholesterol: 29.3 mg
Sodium: 398.5 mg
Baked Beans (a Family Recipe from Chef Patrick O'connell)


Ingredients:
great northern bean, salt, sugar, bacon, butter

Directions:
Place beans in a 2 quart saucepan & cover with cool water.
Soak overnight.
Drain the beans.
Cover with fresh salted water, and cook over medium heat until beans are just barely tender.
Preheat oven to 300 degrees.
Stir sugar and bacon into beans with water and place in an oven-proof earthenware crock or bean pot.
Top with butter and bake, uncovered, in oven for 3 hours.
If top layer of beans begins to become too dry or begins to burn, cover pot with aluminum foil.
Serves 4.
Dijon Dressed Slow Cooked Veggies


Ingredients:
broccoli, zucchini, bell peppers, carrots, chicken broth, olive oil, Dijon mustard, basil, cider vinegar

Directions:
Cut all of the veggies into bite sized pieces and layer in slow cooker and add chicken broth.
cook on low for 5-8 hours, depending on how you want for your veggies:.
5-6 hrs – tender crisp, or even a tiny bit more crisp.
7-8 hrs – more tender and void of any crispness.
mix all dressing ingredients, place drained veggies in a bowl and toss with dressing.
Roast Veal With Red Wine Mushroom Sauce


Ingredients:
pepper, rosemary, thyme, mushrooms, garlic cloves, olive oil, beef broth, red wine, salt, butter, all-purpose flour, parsley

Directions:
Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown.
Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce.
Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed.
Add the fresh parsley and mix well.
Slice the veal and serve topped with some of the mushroom wine sauce.
7 Layer Sombrero Dip


Ingredients:
sour cream, diced tomato, green chilies, black olives, cheddar cheese, monterey jack cheese, avocado

Directions:
Spread beans on a 10-inch serving platter., Blend sour cream and dressing mix together.  Spread over beans., Layer remaining ingredients., Serve with tortilla chips.
Grilled Summer Veggie Pizza


Ingredients:
crushed tomatoes, mozzarella cheese, zucchini, grape tomatoes, sea salt, fresh ground pepper

Directions:
Combine rolls together.
On a floured pizza peel or cutting board press dough into an 8-10-inch circle.
Slide dough onto a grill heated to medium heat (350°-450°].
Close lid and grill 2-3 minutes.
Remove from grill and turn grill side up.
Top with crushed tomatoes, grated cheese, sausage, squash, zucchini and grape tomatoes.
Sprinkle with sea salt and fresh pepper. Return to grill.
Close lid and grill an additional 3-5 minutes until cheese is melted and dough is cooked.
Slow Cooker Chicken and Pasta


Ingredients:
boneless skinless chicken breasts, onion, salt, pepper, garlic, pasta noodles, butter, milk, chicken broth

Directions:
Mix together soups, mushrooms and onion.
Season with salt, pepper and garlic to taste.
Place in slow cooker.
Place chicken breast on top of the soup mixture, season with salt, pepper, garlic and Tony's.
Cook on high for 4- 5 hours, or low for 8- 10 hours.
Cook noodles as directed and add to slow cooker at the last 20 minutes of cooking time.
At this time add the butter if using.
**If the mixture is thicker than you want it to be this is the time you add the milk or chicken broth to thin it to your desired consistency.
Lemon and Condensed Milk Biscuits (Botswana)


Ingredients:
all-purpose flour, caster sugar, baking powder, lemon rind, salt, unsalted butter, lemon juice, powdered sugar

Directions:
Cream together the butter and sugar, then add the condensed milk and keep blending until well mixed.
Add the lemon juice and grated zest, then sift together the dry ingredients and add that too. Keep blending until the ingredients are well-incorporated.
Take teaspoons of dough and roll them into balls, then place them on a greased baking sheet and flatten gently with a fork.
Bake at about 335 degrees for 12 to 15 minutes, or until starting to brown underneath. Let cool, then dust with powdered sugar.
Cinnamon Dip for Apples


Ingredients:
brown sugar, cinnamon, honey, butter, plain fat-free yogurt

Directions:
Put brown sugar, cinnamon, honey, and butter in a microwave-safe container. No need to mix yet.
Microwave for 20 seconds, until butter melts. Remove and mix together.
Add yogurt and mix very well.
Served with apples. Haven't tried any other fruits!
Sheet Pan Beef Fajitas
Category: uncategorized
By NicoleMcmom

Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.

Ingredients:
2 medium bell peppers, sliced
1 medium onion, sliced
1 tablespoon olive oil, divided
1 ½ teaspoons salt, divided
1 teaspoon chili powder, divided
¾ teaspoon garlic powder
¾ teaspoon ground black pepper, divided
½ teaspoon ground cumin, divided
1 (1 1/2-pound) flank steak
2 medium limes, quartered
6 (6 inch) flour tortillas, warmed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil. Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center. Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat. Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium. Transfer steak to a cutting board and rest, 5 to 10 minutes. Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 240.3
Fat: 9 g
Saturated fat: 2.7 g
Carbohydrates: 23.1 g
Sugars: 2.8 g
Dietary fiber: 2.9 g
Protein: 17.1 g
Cholesterol: 26.9 mg
Sodium: 819.6 mg
Cuban Manhattan Martini


Ingredients:
golden rum, sweet vermouth, maraschino cherry

Directions:
Combine rum, vermouth, and bitters in a cocktail shaker filled with ice. Shake, swirl or stir gently a few times.
Strain into a martini glass or serve over the rocks and add a maraschino cherry.
Gratin of Yukon Gold Potatoes


Ingredients:
unsalted butter, yukon gold potatoes, potato, gruyere cheese, olive oil, fresh thyme leave, salt, fresh ground pepper, low sodium chicken broth, fresh thyme sprig

Directions:
Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.
Ten Minute Szechuan Chicken
Category: world-cuisine
By PUSATERI

A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.

Ingredients:
4  boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 ½ tablespoons white wine vinegar
¼ cup water
1 teaspoon white sugar
3  green onions, sliced diagonally into 1/2 inch pieces
⅛ teaspoon cayenne pepper, or to taste

Directions:
Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes. Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 205.7
Fat: 4.9 g
Saturated fat: 0.9 g
Carbohydrates: 10.1 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 28.7 g
Cholesterol: 68.4 mg
Sodium: 744.6 mg