xiaoxl/recipe_data huggingface dataset:
Zucchini Fenchel Suppe (Zucchini and Fennel Soup)
Category: soups-stews-and-chili
By Diana

A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.

Ingredients:
2 tablespoons butter
1  onion, finely chopped
1 bulb fennel, diced, green tops reserved
1  zucchini, peeled and thinly sliced
2 cups chicken stock
1 teaspoon mild curry powder
salt and freshly ground black pepper to taste
1 teaspoon white wine vinegar, or to taste

Directions:
Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes. Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar. Chop reserved fennel tops finely and sprinkle over soup before serving.

Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yields: 4 servings

Calories: 103.4
Fat: 6.4 g
Saturated fat: 3.8 g
Carbohydrates: 11.4 g
Sugars: 3.3 g
Dietary fiber: 3.3 g
Protein: 2.1 g
Cholesterol: 15.6 mg
Sodium: 458.5 mg
Beer Brined Baby Back Ribs With Honey Bbq Sauce


Ingredients:
beer, kosher salt, brown sugar, celery seed, cayenne pepper, black pepper, liquid smoke, onion, garlic, Heinz Chili Sauce, beer, honey, Worcestershire sauce, prepared yellow mustard

Directions:
Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off].
You may cut your ribs into sections before brining, if desired.
Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
Prior to cooking, remove ribs from brine and pat dry; discard used brine.
Using a drip pan, prepare a grill for indirect cooking.
Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds].
Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
Add additional coals during cooking if needed.
Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
Use sauce on ribs as a baste; sauce can be prepared ahead.
Homemade Ginger Cardamom Soda With Lime


Ingredients:
cardamom, fresh ginger, demerara sugar, water, lime, lime juice, sparkling water, cider

Directions:
In a small, dry pot, toast cardamom over medium heat until fragrant.
Remove  the pot from the heat. Add ginger, sugar, water, and lime zest. Place back on heat and simmer until sugar is dissolved, about 5 minutes. Cool syrup; strain and discard solids.
In a cocktail shaker(or a jar with lid], add 1 oz. syrup (or to taste] and lime juice. Add ice and shake to blend. Divide between two tall glasses, filled with ice.
Top with sparkling water, club soda, or sparkling cider. Stir gently and serve immediately.
Enjoy!
Buttery Apples and Cabbage


Ingredients:
cabbage, tart apples, water, butter, salt, nutmeg, fresh parsley

Directions:
in a pot stir in 1 cup water add cabbage, cover and cook until cabbage is crisp but tender, drain.
in a pan add the butter, salt, nutmeg stir until butter is melted.
add the apples, cover and stir occasionally until apples are crisp tender.
sprinkle with parsley and serve while hot.
Cheese Potato Puff


Ingredients:
potatoes, salt, butter, cheddar cheese, milk, eggs, chives

Directions:
"Place potatoes in a large kettle; cover with water.  Add 1/2 teaspoon salt; cook until tender.  Drain; mash potatoes until smooth.  In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth.  Stir into potatoes; fold in eggs.  Pour into a greased 3-qt. baking dish.  Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown.  Sprinkle with chives if desired."
Ww Hearty Stuffed Bell Peppers


Ingredients:
white rice, bell peppers, onion, garlic cloves, parmesan cheese, garlic powder, salt, fresh ground pepper

Directions:
Cook the rice according to package directions, omitting the butter or vegetable oil. Cool 10 minutes.
Meanwhile, with a sharp knife, slice off the top of each bell pepper and remove the seeds. Set aside. Remove and discard stems and chop remaining pepper tops.
Combine the cooked rice, the ground beef, onion, chopped pepper, garlic, 1/4 cup of the vegetable juice, the Parmesan, and spices in a medium bowl. Spoon the rice mixture, dividing it evenly, into the bell peppers.
Place the bell peppers in a deep 3-quart sauce pan; pour the remaining 1 1/4 cups vegetable juice around the bell peppers.
Set pan over medium high heat. Bring to a boil; reduce heat to simmer and cover.
Simmer until peppers are tender and beef is cooked through, 20 - 30 minutes.
Place each bell pepper in a serving bowl and serve with the sauce.
Green Bean Casserole


Ingredients:
green beans, cheddar cheese, bacon bits

Directions:
Drain the green beans saving one cup of the liquid.
Put the green beans in a casserole dish.
In a small saucepan heat mushroom soup, liquid from the green beans, and cheese; stirring until cheese melts.
Sprinkle drained mushrooms and bacon bits over green beans.
Cover with the cheese sauce.
Cook in the oven at 350 for 30 minutes.
Crush onion rings and sprinkle on top.
Heat in oven for 5 more minutes.
Lavender Vinaigrette


Ingredients:
honey, Dijon mustard, vinegar, olive oil

Directions:
Whisk all ingredients together., Serve on baby spinach and/or mixed greens.
Fisherman's Stew
Category: soups-stews-and-chili
By Chef John

A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients. So, unless you're going to splurge on the freshest, sweetest, most pristine seafood you can find, you may want to look for another recipe. Serve with crusty bread on the side.

Ingredients:
1 cup canned crushed tomatoes (such as San Marzano)
¼ teaspoon red pepper flakes, or to taste
2 cups water
1 (8 ounce) fillet sea bass
8  uncooked medium shrimp, peeled and deveined
8 ounces calamari rings and tentacles
12  mussels, cleaned and debearded
12  clams in shell, scrubbed
2 tablespoons butter
2 tablespoons olive oil
½ bulb fennel - cored, thinly sliced, and fronds reserved
4 cloves garlic, thinly sliced
salt to taste
½ cup white wine
¼ cup freshly chopped parsley

Directions:
Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth. Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place fish, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use. Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about 1/2, 2 to 3 minutes. Stir in tomato broth base; bring to a boil. Continue to boil until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings. Stir in parsley, bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and fish, shrimp, and calamari are opaque, about 5 minutes. Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 412.7
Fat: 19.4 g
Saturated fat: 6.1 g
Carbohydrates: 15.9 g
Sugars: 0.4 g
Dietary fiber: 2.3 g
Protein: 37.5 g
Cholesterol: 217 mg
Sodium: 550.6 mg
Pear Freeze


Ingredients:
pear, mint leaf, milk

Directions:
Place all the ingredients in the blender (except mint leaves].
and puree until smooth and icy.
Pour into glasses and garnish with a mint leave in each.
Banana Bread


Ingredients:
butter, sugar, flour, salt, baking soda, buttermilk, vanilla, bananas, vanilla

Directions:
Cream butter and sugar together., Add eggs., In a separate bowl, combine dry ingredients., Add dry ingredients to butter/sugar mixture., Stir in buttermilk., Mix in mashed bananas., Add vanilla and nuts, if using., Pour into greased loaf pan., Bake at 350 until a knife inserted comes out clean.
Guacamole


Ingredients:
fresh tomato, red onion, cilantro leaves, fresh lime juice, garlic powder, coarse salt, avocados

Directions:
In a small bowl, combine the tomato, onion, cilantro, jalapeno, garlic powder, salt and lime juice; set aside.
Carefully cut avocados in half lengthways; remove pit with a spoon.  Scoop out the avocado pulp and mash coarsely with a fork.  Toss mashed avocado with tomato mixture.  Taste and adjust seasoning.  Serve immediately with baked tortilla chips or use as a garnish with your favorite Mexican recipes.
Raspberry Shrub


Ingredients:
frozen raspberries, ginger ale

Directions:
cook raspberries 10 minutes.
Rub through strainer with wooden spoon; cool.
Add concentrate; stir in ginger ale.
Serve immediately.
You can float fresh raspberries on top.
Choucroute Garnie


Ingredients:
garlic sausage, fresh sauerkraut, garlic cloves, onion, dry white wine, potatoes

Directions:
Make the onion in the molten lard glassy. Steam the sauerkraut in the lard. Put the spices and the wine into the pot. Put in the meat and boil all together for one hour.
In the mean time peel the potatoes and boil them for 1/2 hour separately.
1/4 hour before end give in the sausages, five minutes bevore end give in the potatoes to get taste (Never boil potatoes together with sauerkraut, they would't get mellow because of the lactic acid!].
Put the sauerkraut on a plate and arrange the potatoes, the meat and the sausages over it.
Serve with mustard, the same white wine and a clear schnapps.
Easy Vegan Potato Vegetable Soup
Category: soups-stews-and-chili
By vewohl

This is a very easy, thick vegetable soup with potatoes, carrot, and sweet potatoes. If you like, you can add some soy cream. If you like your soup thinner, add more vegetable broth.

Ingredients:
1  onion, chopped
2 tablespoons olive oil
1 pound potatoes, peeled and cubed
3  carrots, coarsely shredded
1  sweet potato, peeled and cubed
1 ¾ cups vegetable broth
salt and freshly ground pepper to taste
1 pinch ground nutmeg, or more to taste

Directions:
Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes. Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.

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

Calories: 230.8
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 38.3 g
Sugars: 8.2 g
Dietary fiber: 6.2 g
Protein: 4.3 g
Sodium: 298.7 mg
Tomato Bacon Squares


Ingredients:
bell pepper, onion, tomatoes, bacon bits, dried basil, garlic powder, low-fat swiss cheese, parmesan cheese, low-fat mayonnaise

Directions:
Preheat oven to 350 degrees.
Coarsely chop pepper and onion with food processor.
Combine first six ingredients in a bowl; set aside.
Grate cheese, if necessary.
Unroll bread dough and press into bottom of 9x13-inch baker.
Roll dough 1/4-inch up sides of 9x13 baker to form a rim.
Trim excess dough and discard.
Spread dough with mayonnaise. Sprinkle with vegetable mixture and top with grated cheeses.
Bake 30 minutes or until lightly puffed and golden brown.
Cool 5 minutes.
Cut into 24 squares.
Baby Herb Potatoes


Ingredients:
baby red potatoes, olive oil, fresh basil, fresh rosemary, fresh oregano, garlic

Directions:
Cover the potatoes in water and boil until tender, about 20 minutes.
While the potatoes are boiling add the olive oil, garlic and herbs to a large sauce pan and put on a low heat.
When potatoes are tender, drain and dry them.  Rinse with cool water and then halve the potatoes.
Add the potatoes to the oil mixture and raise the temperature to a medium heat.
Cook the potatoes until the begin to brown (about 10 minutes].  Be careful not to let the potatoes stick to your pan.
Remove from heat and transfer potatoes into serving bowl and season with salt and pepper.
Roasted Asparagus With Parmesan


Ingredients:
asparagus, butter, extra virgin olive oil, kosher salt, fresh ground black pepper, parmigiano-reggiano cheese

Directions:
Preheat oven to 500°F.
Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature].
Top with freshly grated Parmigiano-Reggiano just before serving.
Restaurant-style Cream of Tomato Soup


Ingredients:
diced tomatoes, chicken broth, butter, sugar, onion, baking soda

Directions:
Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
Simmer for an hour.
Heat the cream well in a double boiler--be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup, but not the flavor.
As the cream is heating, add the baking soda to the soup.
Add hot cream to soup and serve.
Sea Bass San Sebastian
Category: seafood
By Chef John

Chilean sea bass, also known as Patagonian toothfish, has landed on lots of 'do not eat this' lists due to overfishing, but the fish can be found through sustainable sources. Flavored mayonnaise keeps the sea bass moist while it's cooking, and you can create countless sauce variations by changing the seasonings. The recipe is inspired by the cuisine of San Sebastian.

Ingredients:
3 tablespoons mayonnaise
2 teaspoons sherry vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 cloves peeled garlic, crushed fine
1 teaspoon cayenne pepper, or to taste
2 teaspoons olive oil
1  Hatch chile pepper, thinly sliced
1 pound Chilean sea bass filet, skinned and cut into two portions
½ teaspoon kosher salt, or to taste
¼ cup whole roasted Marcona almonds, or as needed
½ cup Sungold cherry tomatoes, halved

Directions:
Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment. Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined. Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes. Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet. Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 2 servings

Calories: 545.3
Fat: 35.2 g
Saturated fat: 5 g
Carbohydrates: 11 g
Sugars: 2.8 g
Dietary fiber: 4 g
Protein: 47.3 g
Cholesterol: 101.7 mg
Sodium: 1718.8 mg
Italian Granita Lemon Ice Cream


Ingredients:
sugar, water, lemon juice, lemon zest

Directions:
"Boil the sugar and water for 5 minutes. Then let the syrup cool down and add the lemon juice and grated lemon zest. Boil everything again. Let it cool down again and put it in the freezer in a metallic container. Turn the mixture while it is freezing every 20 minutes. The Granita will be ready after 3-4 hours."
Au Gratin Hash Browns Potatoes


Ingredients:
hash brown potatoes, onion, half-and-half, margarine, American cheese, cottage cheese

Directions:
Spread potatoes evenly into greased 9" x 13" baking pan., Layer diced onion over potatoes., In a saucepan heat half-and-half, margarine and cheese., Cook until melted., Stir in cottage cheese., Pour sauce over potatoes., Let stand at least 1 hour or overnight., Bake at 350 degrees for 1 to 1 1/2 hours.
Brown Sugar Syrup With Cinnamon


Ingredients:
brown sugar, water, cinnamon

Directions:
In a medium sauce pan, add brown sugar and water and bring to a boil., Stir constantly for about 3 minutes and reduce heat to low., Keep stirring until all sugar has dissolved., Remove from heat and stir in flavoring., If using cinnamon, add to dry brown sugar before adding liquid., Allow to cool before using.
Barbecued Chicken Wraps


Ingredients:
boneless skinless chicken breast half, bell peppers, onion, barbecue sauce, flour tortillas

Directions:
Variation 1:.
Place chicken, peppers and onion slices on greased grill over medium-hot coals. Grill 18 to 20 minutes or until chicken is cooked through, turning and brushing occasionally with barbecue sauce. Cut chicken, peppers and onions into thin slices. Place mixture on center of each tortilla; roll up.
Variation 2:.
Cut chicken into strips. Heat 1 tablespoons oil in large skillet on medium-high heat. Add chicken to skillet; cook and stir 8 minutes or until chicken is cooked through. Add green peppers and onions, cut into strips, and barbecue sauce; cover. Cook until vegetables are tender, stirring occasionally. Divide mixture among tortillas; roll up.
White Lily Peppered Sour Cream Biscuits


Ingredients:
white lily self-rising flour, sour cream, milk, butter

Directions:
Preheat oven to 450 degrees.
In large bowl, stir together all ingredients to form a ball.
On lightly floured surface, knead dough by folding dough in half 5 times.  Pat or roll dough to 1/2 inch thickness.
With a biscuit cutter, cut into 3-inch rounds.  Place on baking sheet coated with Crisco no-stick cooking spray.  Brush with additional melted butter, if desired.
Bake 13 to 15 minutes or until golden brown.
Chocolate Caliente - Spanish Hot Chocolate


Ingredients:
"cornstarch"

Directions:
Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
Add the chocolate  immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.] Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.
Baby Beet Salad With Feta and Raspberry Vinaigrette


Ingredients:
beet, feta cheese, Dijon mustard, fresh raspberries, chives

Directions:
Preheat oven to 350°F.
Boil beets for 30 minutes with skin on. Drain and place on baking sheet and roast for 20 minutes at 350. Cool for 10 minutes. Peel and slice.
Puree dressing ingredients in blender and add chives at the end.
Place greens in center of plate, surround with beets, crumble feta and drizzle with dressing.
Grilled Lime Chicken W/Black Bean Sauce


Ingredients:
boneless skinless chicken breasts, lime juice, crushed red pepper flakes, garlic cloves, water, red bell pepper, red onion, black beans, salt, black pepper, garlic clove

Directions:
Combine lime juice, vegetable oil, red pper, and garlic in a large zip-top heavy-duty plastic bag.
Add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
Bring water to a boil in a small saucepan; add bell pepper and onion.
Cook 30 seconds; drain.
Plunge into ice water; drain well.
Set aside.
In a food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and garlic.
Process until smooth.
Pour into a saucepan; cook over medium-low heat until heated.
Remove chicken from bag and grill over medium-hot coals.
Cook 8-10 minutes on each side or until chicken is done.
To serve, divide bean mixture onto each of 4 plates.
Place chicken breast on top of sauce; top each with 2 tablespoons bell pepper mixture or a fresh tomato salsa.
Pork With Apricot Glaze


Ingredients:
butter, onion, curry powder, fresh ginger, soy sauce, lemon juice

Directions:
melt butter in pan, add onion, curry powder, ginger, jam, soy sauce and lemon juice.
stir over low heat until jam is melted.
place pork in greased shallow ovenproof dish in single layer.
pour suace over.
bake uncovered in moderate oven for about 25 minutes or until pork is tender (or microwave on high for 8 minutes].
Sweet Spinach Salad


Ingredients:
strawberries, sun-dried tomato, asiago cheese, pecan halves, white wine, shallot, honey, lemon, zest of, cayenne pepper, salt, pepper

Directions:
Combine the first five ingredients in large serving bowl and toss lightly.
In small bowl combine remaining ingredients for dressing and stir until honey has dissolved. Can pour over entire salad or serve on the side and apply to each individual salad bowl.
If you want to wilt the spinach a little, you can warm the dressing up before adding it to the salad.
Garnish with additional shaved Asiago cheese.
Cinnamon Cream Roll-ups


Ingredients:
cream cheese, granulated sugar, ground cinnamon, butter, margarine

Directions:
In a small mixing bowl, combine the cream cheese, egg yolk and 1/4 C sugar; mix well.
Flatten bread slices with a rolling pin.
Spread cream cheese over each slice to within 1/2 inch of edges.
Roll up diagonally from point to point.
In a shallow bowl, combine the cinnamon and 1 C sugar.
Dip roll-ups in the melted butter, then in cinnamon-sugar mixture.
Place in an ungreased 15x10x1 inch baking pan.
Bake at 350 degrees for 16-19 minutes or until lightly browned.
Remove to wire racks to cool.
Broccoli Bites


Ingredients:
parmesan cheese, eggs, butter, salt, pepper

Directions:
Cook broccoli according to package directions; drain and place in a bowl.
Add the remaining ingredients; mix well.
Shape into 1-inch balls.
Place in a greased 15-in.x10-in.x1-in. baking pan.
Bake at 350 degrees for 11-12 minutes or until golden brown.