xiaoxl/recipe_data huggingface dataset:
Jalapeno Corn Slaw


Ingredients:
green cabbage, corn kernels, red bell peppers, red onion, fresh lemon juice, champagne vinegar, chilies, cilantro, fresh ground black pepper, salt

Directions:
Roast red bell pepper either over a gas flame until it blisters or in a skillet with 2 tablespoons oil and blister over high heat.  Wrap in a wet paper towel and set aside to steam gently.  When you remove the towel, most of the skin should come off with it.  Scrape off the rest  of the skin with a butter knife.  For corn, place "unshucked" ears of corn in an oven and set at 350 degrees - roast for 30 minutes or until kernels are soft.  Shuck the corn, remove the silk, cut the kernels from the cob and proceed as directed.
Combine all the ingredients in a bowl, including salt and pepper to taste.  Toss well.  Cover and let stand in the refrigerator for 2 hours before serving.
Vegetable Pie


Ingredients:
frozen puff pastry, mashed potatoes, salt, butter, frozen spinach, onion, zucchini, mushrooms, tomatoes, mozzarella cheese

Directions:
Preheat oven to 200°C.
Gently sauté onion in butter in small pan for 2 minutes.
Add spinach and zucchini, cover and cook over low heat for another 10 minutes.
Lightly brush pie dish with oil or melted butter.
Place pastry sheet into pie dish and trim edges.
Spread mashed potato over pastry.
Season with salt and pepper.
Top with spinach mixture, mushrooms and tomatoes.
Sprinkle with combined cheeses.
Brush pastry border with milk.
Bake for 25- 30 minutes.
If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning.
Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.
A-Plus Italian Olive Oil Balsamic Bread Dip
Category: appetizers-and-snacks
By kalesdad

This recipe is similar to one at an Italian restaurant where I once worked, with a few changes for the better, of course!  I don't think it can get any better! Serve with your favorite Italian bread. Ready in minutes.

Ingredients:
3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
½ teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper

Directions:
Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 163.7
Fat: 17 g
Saturated fat: 2.4 g
Carbohydrates: 2.6 g
Sugars: 1.2 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 2.7 mg
Chewy Chocolate Peanut Butter Cookies


Ingredients:
brown sugar, Crisco shortening, water, vanilla, eggs, all-purpose flour, baking soda, salt

Directions:
Pre-heat oven to 375F or 190 degrees C.
Place sheets of foil on the countertop for cooling cookies.
Combine brown sugar, shortening, water and vanilla in a large bowl.
Beat at medium speed with an electric mixer until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda and salt.
Mix into the creamed mixture at low speed just until blended.
Stir in the peanut butter cups.
Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake one baking sheet at a time at for 7 to 9 minutes, or until cookies are set.
Be careful not to overbake the cookies.
Cool 2 minutes on the baking sheet and then remove to the foil to cool completely.
Strawberry Crostata With Walnuts


Ingredients:
all-purpose flour, granulated sugar, kosher salt, lemon, zest of, unsalted butter, unsalted butter, strawberries, granulated sugar, lemon zest, fresh lemon juice, cornstarch

Directions:
Dough:  In the food processor, combine flour, sugar, salt and lemon zest. Pulse to blend. Add the butter and pulse until crumbly.   Pour the cold water through the hole in the top of the machine and pulse only to combine.  Form into an 8-inch long cylinder (about 2 inches in diameter] and refrigerate for at least 1 hour.
Filling:  Heat a large sauté pan over high heat. Place a baking sheet next to the stove. When the sauté pan is fairly hot, add the butter for the filling. When it melts and foams slightly, add the strawberries. Toss to coat with the butter and add 1/4 cup sugar, lemon zest and juice. Toss to blend and allow some of the liquid to escape from the berries and reduce. After 2 minutes, sprinkle with cornstarch, reduce heat to medium and cook, stirring for an additional 2 minutes.  Transfer to the baking sheet. Spread the strawberry mixture out so it cools faster and refrigerate until very cool.
Preheat the oven to 375°F.
Remove the dough from the refrigerator and cut into 8 equal pieces.  Press each disk with your hand to flatten and using a rolling pin, roll each piece into a circle that is about 6-inches in diameter and about 1/8 inch thick. Make sure you flour lightly under and on top of the dough as you roll it.   Trim edges with a sharp paring knife or circular pizza cutter if you want a cleaner edge on the crostata.
Meanwhile, remove strawberry mixture from refrigerator and transfer to a fine strainer placed over a bowl.  Strain strawberries so that almost no liquid remains with the berries, being sure not to crush the fruit.
Arrange the tart rounds in a single layer on a baking sheet. Place 1 tablespoon walnuts onto the center of each round.  Divide the cooked strawberries evenly among the dough circles. Fold the sides up tightly around the fruit to form a purse, making the fruit the center, they will open slightly during baking. Cover the opening left after folding with a few more walnuts. Refrigerate circles if they become too soft to handle.
Place the baking sheet in the center of the oven and bake until golden brown, 20 to 25 minutes.  Top with any remaining walnuts. Sprinkle with sugar for added texture. Let cool on baking sheet for 5 minutes then transfer to serving plates using a wide spatula.  Serve immediately.
Note:  Use strained thickened strawberry liquid as a sauce with the tarts or with ice cream.  Stir in 1 teaspoon Grand Marnier, if desired.
Marinated Mushrooms for Antipasto
Category: appetizers-and-snacks
By Rita

Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.

Ingredients:
1 pound small mushrooms, stemmed
4 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
½  red onion, finely chopped
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
2 cloves garlic cloves, pressed
½ teaspoon salt
½ teaspoon freshly ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool. Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 5 hrs 25 mins
Yields: 8 servings

Calories: 79.1
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 3.1 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 2 g
Sodium: 149.3 mg
Broccoli Cheese Chowder Soup


Ingredients:
broccoli, onion, butter, flour, milk, chicken broth, salt, pepper, nutmeg, sharp cheddar cheese

Directions:
"Chop broccoli florets and stalk into bite size pieces.  Cook broccoli just until tender.  Do not overcook.  Drain and set aside.  Sautee chopped onion in the 1/4 cup butter until tender; set aside.  In a large saucepan or soup pot prepare a white sauce; melt the 1/2 cup butter over medium heat, then stir in flour until well blended.  Gradually stir in milk, chicken broth, and salt.  Stir constantly until mixture reaches a boil.  Cook 1 to 2 minutes until thickened.  Add broccoli and onion.  Stir in cheese.  Cook briefly over medium heat.  Avoid bringing to a boil.  Stir in pepper and nutmeg.  Serve immediately or keep warm over low heat."
Northern Italian Beef Stew
Category: soups-stews-and-chili
By Karen Barris Calabro

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite.  It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

Ingredients:
2 tablespoons olive oil
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried sage
1 quart beef stock
2 cups tomato sauce

Directions:
Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings. Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture. Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture. Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Prep time: 30 mins
Cook time: 4 hrs 20 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 475.7
Fat: 10.2 g
Saturated fat: 2.7 g
Carbohydrates: 34.4 g
Sugars: 11.3 g
Dietary fiber: 7.2 g
Protein: 49.9 g
Cholesterol: 102 mg
Sodium: 500.5 mg
Andrea's Favorite Smoothie


Ingredients:
fresh strawberries, banana, kiwi fruits, plain yogurt, vanilla extract, mangoes, honey, powdered soy protein concentrate

Directions:
Put the 1st 8 ingredients in a blender. Blend till smooth., Start adding ice cubes to the mixture as you're continuing to blend., Serve cold. Keep extra refrigerated.
Spicy Cheesy Refried Beans
Category: side-dish
By Challengergurl

These refried beans are spiced up with garlic, onions, and cream cheese. I serve this as a side dish when we have tacos.

Ingredients:
1 tablespoon butter
¼ cup chopped onion
1 tablespoon chopped garlic
1 (16 ounce) can spicy fat-free refried beans
1 (4 ounce) package cream cheese
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes. Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

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

Calories: 224.4
Fat: 14.7 g
Saturated fat: 9.3 g
Carbohydrates: 12.8 g
Sugars: 1 g
Dietary fiber: 3.8 g
Protein: 10 g
Cholesterol: 45.6 mg
Sodium: 541.1 mg
Italian Pickled Mushrooms


Ingredients:
lemon juice, water, small mushrooms, dried oregano, fresh oregano, dried basil, fresh basil, bay leaves, garlic, red wine vinegar, white wine vinegar

Directions:
Combine lemon juice and water in a large pot.
Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
Drain off liquid.
Place herbs and mushrooms, garlic and bay in clean hot jars.
Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
Caribbean Shrimp and Nectarine Salad


Ingredients:
fresh lime juice, fresh ginger, honey, nectarines, avocado, red onion, fresh basil leaf

Directions:
Process dressing ingredients in blender or food processor until ginger is finely chopped.  Pour into a large salad bowl.
Add remaining ingredients except greens (or lettuce] and toss to mix and coat.
Chill in refrigerator for 30 minutes.
Place greens (or lettuces] on chilled plates and top with chilled salad mixture.
Tourtiere Du Lac St-Jean


Ingredients:
ground pork, hamburger meat, potatoes, water

Directions:
The French Canadian way: All of the above except use beef bullion concentrate to flavor the meal instead of Campbell's Soup.
Add water, 2 cans Campbell's Soup, salt,pepper, and ground pork and hamburger meat to a large pot.
Boil ingredients until the meat is fully cooked.
Taste to see if it needs more salt or not.
Peel and cube potatoes and mix with the last 2 cans of soup; set aside.
For the full recipe, use a turkey basting pan with lid to bake this.
For smaller recipe, use a stock pot.
Line the bottom of the pan with dough.
Fill the bottom of the pan with half of the cubed potatoes.
Pour the meat and stock on top of the potatoes.
Pour the last half of the potatoes on top of the meat and stock.
You should be able to see stock peeping through the top layer of potatoes.
Cover and seal with the dough.
Make 4 slits at the center of the pie dough to allow the ingredients to breathe as they cook.
Cover with foil or lid.
Bake for 1 hour at 400 degrees or until it is boiling.
Reduce the heat to 250 degrees and bake for 11 hours, 9 hours if the recipe is smaller.
Serve immediately and enjoy.
Chocolate Chocolate M&m Cookies


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

Directions:
Heat oven to 375°F.
Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended.  Mix in chocolate chips and M&M's alternately.  Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Strawberry Raspberry Lime Marmalade


Ingredients:
lime zest, strawberries, raspberries, fresh lime juice, sugar

Directions:
Prepare boiling water canner.  Heat jars and lids in the dry cycle of your dishwasher until ready to use. (You can keep them in simmering water, but they are all wet as well as hot, if you go that route.].
Combine the lime peel with several cups of water and bring to a boil.  Boil over Med-High heat for 5 minutes, until peel is softened.  Drain and discard liquid. Return peel to pot.
Add strawberries, raspberries, and lime juice to the pot with the peel and mix well.
Gradually stir in the pectin.
Bring mixture to full roiling boil that can not be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve.  Return mixture to full boil.  Boil hard for a full minute while stirring constantly.  Remove from heat.
Ladle hot jam into hot jars, leaving 1/4 inch headspace.
Wipe rim and center the lid on the jar.  Apply band until fit is fingertip tight.  Do not over-tighten.
Process in a boiling water canner for 10 minutes.
Remove jars and cool.  Check lids for a good seal in 24 hours.
English Muffin Breakfast Pizzas
Category: trusted-brands-recipes-and-tips
By Pam Cooking Spray

Toasted English muffins make a perfect crust for mini breakfast pizzas.

Ingredients:
6  English muffins, split in half
PAM® Original No-Stick Cooking Spray
½ pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
½ cup chopped yellow onion
½ cup chopped green bell pepper
½ cup chopped fresh button mushrooms
8  eggs, beaten
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups shredded part-skim mozzarella cheese

Directions:
Preheat broiler. Place English muffin halves on baking sheet; set aside. Spray large skillet with cooking spray. Heat over medium-high heat. Add sausage, onion, bell pepper and mushrooms; cook 5 minutes or until sausage is crumbled and vegetables are tender, stirring occasionally. Drain. Remove from skillet and keep warm. Reduce heat to medium. Add eggs to same skillet; sprinkle with salt and black pepper. Cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Broil English muffin halves 2 minutes or until toasted. Top halves evenly with sausage mixture, scrambled eggs and cheese. Broil 3 minutes more or until cheese melts. Serve immediately.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 muffin pizzas

Calories: 220.4
Fat: 11.8 g
Saturated fat: 4.7 g
Carbohydrates: 14.3 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 13.4 g
Cholesterol: 149.9 mg
Sodium: 501.2 mg
Hearty Reuben Soup


Ingredients:
low sodium beef broth, low sodium chicken broth, celery, onion, green bell pepper, cornstarch, fat-free evaporated milk, half-and-half cream, corned beef, canned sauerkraut, swiss cheese, black pepper

Directions:
Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper.
Nutritional Information Per Serving:  Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV   *Daily Value.
Potato Cakes With Goat Cheese ( Petites  Galettes  De Pommes De


Ingredients:
potato, fresh thyme, garlic clove, scallions, olive oil, sweet butter, fresh thyme

Directions:
Squeeze all of the liquid out of the potatoes with your hands, then add the thyme, garlic , scallions and seasonings.
Heat half the oil and butter in a non stick frying pan. Drop two large spoonfuls of the potato mixture in the oil, press down with spoon. Fry for 2-3 minutes on each side. Remove and drain. Repeat with rest of mixture, keeping the others warm.
Preheat the broiler.
Cut the cheese into 4 slices. Place on potato cakes and broil until the cheese is golden. Garnish with sprigs of thyme and  salad greens. Serve immediately.
Veronica's Hot Spinach, Artichoke and Chile Dip
Category: appetizers-and-snacks
By WRIGHTWOOD GIRL

This recipe is always a hit at parties. I combined my two favorite recipes--artichoke chili dip and hot spinach dip--into this one recipe.

Ingredients:
2 (8 ounce) packages cream cheese, softened
½ cup mayonnaise
1 (4.5 ounce) can chopped green chiles, drained
1 cup freshly grated Parmesan cheese
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
¼ cup canned chopped  jalapeno peppers, drained
1 (10 ounce) box frozen chopped spinach, thawed and drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish. Bake in preheated oven until slightly browned, about 30 minutes.

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

Calories: 314.2
Fat: 28.8 g
Saturated fat: 12.5 g
Carbohydrates: 7.8 g
Sugars: 0.9 g
Dietary fiber: 2.4 g
Protein: 9 g
Cholesterol: 60.5 mg
Sodium: 681.9 mg
Strawberry, Orange & Almond Chicken Salad


Ingredients:
romaine lettuce, mandarin orange segments, oranges, fresh strawberries, red onion

Directions:
Toss romaine in large bowl with chicken, orange, strawberries, and onion.
Sprinkle with toasted almonds and drizzle with poppyseed dressing.
Variation:  For a beautiful presentation, layer the ingredients in a clear glass bowl.
Easy Cake Mix Coffee Cake (Also Known As Breakfast Cake)


Ingredients:
instant vanilla pudding, water, eggs, vanilla, sugar, cinnamon, powdered sugar, butter, milk

Directions:
Beat together first four ingredients.  Then add eggs one at a time - ( but beat less than two minutes].
Pour 1/2 batter in a 9x13 pan or Bundt pan and pour 3/4 of the filling on top.  Pour remaining batter over filling.  Sprinkle remaining filling on top (not too much though as the sugar can burn].
Bake at 350°F for 55 minutes (usually not this long].
Glaze-----Heat glaze ingredients until near boiling and glaze while cake is still warm from oven.
NOTES---I have found that the glaze is hit or miss, some people like it some do not.  I have started experimenting with different glazes and have found that a thicker glaze works better for my taste -- DH says it doesn't even need a glaze the cake is so good!
Char Siu


Ingredients:
soy sauce, honey, dry sherry, hoisin sauce, five-spice powder

Directions:
Cut small incisions in pork at 1 inch intervals.
Mix remaining ingredients together.place pork in a large plastic bag, pour marinade over, refrigerate overnight, turning a few times.
Heat broiler and position rack 6 inches from heat.
Put a rack in a roasting pan, place pork on rack. add 1/4-inch of water to the pan.
Cook 15-25 minutes until a thermometer registers 145°F.
Bacon and Egg Pizza


Ingredients:
bacon, frozen hash brown potatoes, cheese, eggs, milk, parmesan cheese, romano cheese

Directions:
Unroll crescent roll dough into one long rectangle., Press onto the bottom and 1/2" up the sides of a greased 13x9" baking pan., Seal the seams and perforations., Mix together the bacon through the milk and pour on the crust., Sprinkle with parmesan cheese., Bake, uncovered, at 375*F for 25-30 minutes or until eggs are completely set.
Pork Chop and Apple Bake


Ingredients:
cinnamon, brown sugar, ground cloves, apples

Directions:
"In a skillet, brown chops.  In a 2-qt. shallow baking dish, combine beans and cinnamon; top with chops.  Cover; bake at 350 degrees F. for 30 minutes.  Combine sugar and cloves.  Top chops with apples; sprinkle with sugar mixture.  Bake uncovered 15 minutes more or until tender."
Cake Batter Pancakes


Ingredients:
powdered sugar, milk, vanilla, Bisquick, eggs

Directions:
In a large bowl, whisk to combine powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Set aside. Add additional milk as necessary to reach a pourable consistency.
In a large bowl, mix to combine cake mix, bisquick, and sprinkles.
Add remaining 1 ½ cups milk, eggs, and remaining 1 ½ teaspoons vanilla. If desired, add rainbow confetti sprinkles. Mix until smooth.
Preheat a nonstick skillet or griddle over medium heat and spray with nonstick cooking spray.
Make 8 cake “layers”, pouring two each of the following measurements onto the griddle, in batches as necessary: ¾ cup, ½ cup, ¼ cup, and 2 tablespoons.
Cook, flipping once, until pancakes are golden and cooked through, removing pancakes to a baking sheet or plate as they finish cooking.
Stack layers, largest to smallest, on a cake stand or serving platter. Drizzle with reserved glaze and top with sprinkles.
Cut into wedges and serve, passing any additional glaze on the side.