xiaoxl/recipe_data huggingface dataset:
Classic & Creamy Beef Stroganoff


Ingredients:
fresh mushrooms, onion, garlic clove, butter, flour, dry sherry, fresh lemon juice, fresh ground pepper, sour cream

Directions:
Partially freeze steak and slice diagonally across grain into 3" strips. (When we first made this recipe we only had hamburger in the house. We later made it with steak and found we preferred it with hamburger.]
Cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. Add flour and next four ingredients, stirring well. Bring to a boil; reduce simmer 15 minutes, stirring occasionally.
Stir in sour cream; cook until heated throughly (do not boil.] Serve over warm angelhair pasta and garnish with parsley.
Raisin Bread French Toast Casserole
Category: breakfast-and-brunch
By gingem

Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.

Ingredients:
5 cups cubed cinnamon raisin bread
1 ½ cups milk
4  eggs
¼ cup white sugar
1 teaspoon vanilla extract
3 tablespoons softened butter, cut into chunks
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan. Pour bread cubes into the prepared pan. Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon. Bake in the preheated oven until top is golden, 45 to 50 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 245.2
Fat: 11.6 g
Saturated fat: 5.8 g
Carbohydrates: 27.4 g
Sugars: 11.5 g
Dietary fiber: 1.7 g
Protein: 8.6 g
Cholesterol: 144.1 mg
Sodium: 226.5 mg
Lebanese Lemon Salad Dressing
Category: side-dish
By Laura

Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish.  It is very tangy but absolutely yummy.

Ingredients:
½ cup fresh lemon juice
½ cup mild extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
ground black pepper to taste

Directions:
In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 1 cup

Calories: 175.7
Fat: 18.7 g
Saturated fat: 2.6 g
Carbohydrates: 2.4 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 320.5 mg
Norwegian  Nisse Muffins


Ingredients:
flour, baking soda, baking powder, salt, clove, eggs, sugar, vanilla, cooking apples, raisins, pecans

Directions:
Mix ingredients together., Bake at 400 degrees Fahrenheit for 15 minutes.
Catherine of Sheridan Square


Ingredients:
dark rum, coffee

Directions:
"Pour all of the ingredients into an Irish coffee glass filled with crushed ice. Stir well."
Sauteed Leeks


Ingredients:
olive oil, leeks, peppercorns, fresh rosemary, fresh thyme, water, lemon

Directions:
In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized.
Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
Hearty Spiced Pumpkin Pancakes


Ingredients:
flour, baking powder, salt, sugar, cinnamon, nutmeg, egg, milk, pure vanilla extract, apple cider

Directions:
Warm your griddle to 250-300 degrees.
In a large bowl: add flour, baking powder, salt, sugar, cinnamon, nutmeg and 7 grain cereal. Mix well.
Add wet ingredients: egg, milk, pumpkin, vanilla, oil and cider.
Whisk well until all ingredients are well incorporated. If batter seems too thin for your liking, please slowly add more apple cider. (or milk].
When you have reached desired consistency and the griddle is hot, use a 1/4 cup measuring cup to scoop batter onto griddle.
Cook cakes until edges change color and undersides are brown. This batter does not bubble as much as traditional pancakes.
Flip cakes and finish cooking on opposite side.
Transfer to plate, add butter, pure maple syrup and ENJOY!
Kid Friendly Homemade Macaroni and Cheese


Ingredients:
butter, margarine, milk, fat-free American cheese slices

Directions:
Use medium pot over medium to high heat and add the tablespoon of Oil into the water. Bring the water to a boil.
Once water is at a full boil add your 4 cups of noodles. Stir a few times so the noodles don't stick.
Leave noodles cook until done. (depends on which type of noodles you use] Drain them into a strainer and shake the excess water out of the noodles. Put the noodles back into the warm pot.
Add the milk and butter to the noodles and slowly add the slices of cheese, stirring the entire time. Stir cheese in until creamy and slightly frothy.
Dish up and serve hot or cold to your liking. Add a slice of French Bread to the side to sop up all the extra cheese.
Enjoy!
Zucchini-Onion Salad


Ingredients:
onion, sour cream, butter, margarine, fresh ground pepper, salt, oregano, basil, fresh zucchini

Directions:
Grate zucchini (larger bits gives a more satisfying texture when finished].
Dice onion (s].
Over medium heat (gas 2] melt butter in frying pan.
Add the onion to pan and sauté for 2-3 minutes.
Add shredded zucchini and mix well with the onions.
Toss in your salt/pepper/other spices.
Sauté mixture until zucchini is slightly limp (3-4 minutes].
Lastly, put in the sour cream and mix it in well.
Reduce the heat and cook either for 1 minute or until the sour cream is warm.
Serve immediately!
My Favorite Chicken Salad
Category: salad
By SunnyDaysNora

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

Ingredients:
2  cooked skinless, boneless chicken breast halves, cut into cubes
3 stalks celery, finely diced
¾ cup chopped pecans
½ cup mayonnaise
2 tablespoons minced yellow onion
1 ½ tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh dill
1 teaspoon lemon juice
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika

Directions:
Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 287.1
Fat: 25.5 g
Saturated fat: 3.3 g
Carbohydrates: 5.5 g
Sugars: 2.4 g
Dietary fiber: 2 g
Protein: 11 g
Cholesterol: 31.4 mg
Sodium: 384.3 mg
Cannellini and Cabbage Soup


Ingredients:
yellow onion, olive oil, tomatoes, savoy cabbage, cannellini beans, chicken broth

Directions:
First: In a large soup pot or dutch kettle, saute the carrots and onions in the olive oil.
Second: When the onions have turned translucent and the carrots have softened, add the sausage.
Third: Once the sausage is cooked through, add the tomato, cabbage, beans, and broth.
Let the soup simmer for 30 minutes.
FYI- This soup is even better served the following day.
A French baguette, Brie cheese and Bosc pears round out the meal for a continental flair.
Or try, Cornbread, Cheddar Cheese and a Gala Apple for a hearty American meal.
Moist Cornbread Muffins


Ingredients:
plain cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, mayonnaise, butter, shortening, eggs

Directions:
Heat oven to 425°F., Grease two 12 muffin tins or line with liners., Put all dry ingredients in large bowl and mix well., Add buttermilk, mayonnaise, butter and shortening to dry ingredients., Mix well., Add eggs and blend thoroughly., Pour into prepared muffin tins and bake 10-12 minutes till lightly browned., Use toothpick to test for doneness., NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.
Baked & Delicious Stuffed Shrimp


Ingredients:
extra-large shrimp, salt, garlic clove, butter, pepper, basil, tarragon, onion, butter, sour cream

Directions:
Preheat oven to 350 degrees.
Shell and devein shrimp, leave on tail.
In a 9 x 12 baking dish (this is what you will cook the shrimp in] combine the oil, garlic, salt, 1/4 cup butter and pepper.
Heat in the oven for 5 minutes.
Prepare stuffing:  mix the basil, tarragon, onion, bread crumbs, 2 T. melted butter, 2 T. sour cream (I don't measure the sour cream too closely - add enough so the stuffing is fairly moist] and a pinch of salt.
Split shrimp and put a scant teaspoon of stuffing in each.
Lay in a single layer in the pan (that has oil, melted butter etc in it waiting for the shrimp!].
Baste with the liquid in the pan.
Enjoy!
Cover with foil and bake 20 minutes or so until the shrimp are done.
Mustard-Crusted Tofu With Kale and Sweet Potato


Ingredients:
firm tofu, onion, fresh ginger, kale, sweet potato, fresh lime juice

Directions:
Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu].
Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
Pork Tenderloin in Puff Pastry


Ingredients:
Dijon mustard, pancetta, olive oil, pesto sauce, puff pastry, oregano leaves

Directions:
Remove all visible fat from the tenderloin and coat all sides with Dijon mustard.
Tightly wrap in pancetta slices, tie with a string if necessary. Place on a baking sheet coated with olive oil. Bake in the oven for 20 - 30 minutes at 200°C.
When done, cool down and remove pancetta slices.
In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside.
Sprinkle fresh oregano leaves over puff pastry cut into rectangle slightly larger than the length of the tenderloin. Place the cooled tenderloin along the longer edge of the dough.
Roll the tenderloin and puff pastry sheet into a roll. With little water crimp the edges together to seal. Cut the remaining pastry into strips and decorate the roll, if you wish.
Use the remaining pesto to mix with little olive oil, if necessary, and brush the pastry roll. Bake in oven for 20 minutes at 200°C.
Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pest spread.
Okonomiyaki


Ingredients:
cabbage, scallion, all-purpose flour, baking powder, soymilk, salt, pickled ginger, eggs, pork, mayonnaise, bonito flakes

Directions:
Cut out the hard core part of the cabbage then slice it thinly along its length. Slice it further into smaller sizes by cutting the shredded pieces along its width. For the scallions, slice it thinly diagonally.
In a large bowl, combine flour, baking powder, salt. Whisk eggs then add it in the bowl. Add red pickled ginger or beni shoga then mix the ingredients until lumps of flour are no longer visible. Once it is mixed well, add the sliced cabbage and scallions into the bowl then mix all the ingredients.
Heat a skillet using a medium fire then add vegetable oil. Take a good portion for a single person of the cabbage mixture then pour it in the pan. Add a few pieces of the thinly sliced pork on top of the okonomiyaki. Cover the pan then fry until the bottom part turns brown and firm which takes about 5 minutes.
After 5 minutes, take the cover then flip the okonomiyaki to fry the other side. Put back the lid of the pan then cook until the bottom side and the pork slices becomes brown which takes about 5 minutes.
Once the bottom part is cooked, transfer the okonomiyaki onto a serving plate. Drizzle it with tonkatsu sauce and mayonnaise on top then further top it with katsuoboshi and aonori.
Mayhaw Bundt Cake


Ingredients:
sugar, eggs, powdered sugar, confectioners' sugar

Directions:
Preheat oven to 350F and grease/flour bundt pan.
Mix first four ingredients together in a bowl; add cake mix and continue to beat with electric mixer at medium speed until well blended.
Pour into prepared pan and bake for 40 minutes or until cake tests done.
Let cool for 5 minutes in pan; turn out onto cake plate.
Stir mayhaw juice into powdered sugar and mix well; pour glaze over warm cake.
Beef Tartare


Ingredients:
beef tenderloin, parmigiano-reggiano cheese, olive oil, Dijon mustard, shallots, celery leaves, fresh chives, fresh parsley, green chili sauce, canola oil, parsnips, salt, fresh ground black pepper

Directions:
For the beef tartare:
Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.] In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper.
For the crispy parsnips:
Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C]. Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips.
Disclaimer:
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Veggie Chicken Wraps


Ingredients:
8-inch flour tortillas, romaine lettuce, tomatoes, provolone cheese, red onion

Directions:
Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese.
Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken.
Roll the tortillas up tightly, cut in half, and serve.
Low-Fat Poppy Seed Chicken Casserole


Ingredients:
fat free sour cream, poppy seeds

Directions:
Preheat oven to 350°F.
In a greased baking dish, combine sour cream, soup, poppy seeds, and cooked chicken.
Bake, uncovered, for 20 minutes.
Remove from oven, and sprinkle slivered almonds  over top.
Continue baking for 10-15 minutes or until almonds are toasted.
Smokehouse Jambalaya


Ingredients:
butter, celery, onions, bell peppers, beef broth, Worcestershire sauce, tomatoes and green chilies, wild rice, diced tomatoes

Directions:
Preheat the oven to 275 degrees F.
In a large ovenproof pot, heat the butter. Saute the celery, onions and peppers until the vegetables begin to soften. Add the broth, Worcestershire, hot sauce, seasoning, tomatoes with chiles, rice, tomatoes and the meat, and combine thoroughly. Cover tightly with foil and bake for 2 hours 30 minutes to 3 hours.
White Lady


Ingredients:
Cointreau liqueur, lemon juice

Directions:
Fill a cocktail shaker half with ice.Add the gin, cointreau, lemon juice., Shake well, then strain in a cocktail glass.
Easy Steak and Shrimp Fajitas
Category: world-cuisine
By thedailygourmet

A package of marinated skirt steak speeds up the prep work with these fajitas. Top with asadero cheese, avocado, cilantro, and crema con sal.

Ingredients:
1 (20 ounce) package pre-seasoned fajita skirt steak (such as Eddy Carls)
½ pound large shrimp, peeled and deveined
1 large onion
1 medium red bell pepper, quartered
1 medium green bell pepper, quartered
1 (8 ounce) package fajita-sized flour tortillas

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill. Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes. Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 servings

Calories: 167.3
Fat: 3.4 g
Saturated fat: 0.8 g
Carbohydrates: 23.9 g
Sugars: 3.1 g
Dietary fiber: 2.3 g
Protein: 9.9 g
Cholesterol: 57.5 mg
Sodium: 308.9 mg
The Best Potato Salad
Category: salad
By cheftini

Really good potato salad that is best served cold.

Ingredients:
6  eggs
10  red potatoes
1 cup mayonnaise
½ cup ranch dressing
⅓ cup dill pickle relish
2 tablespoons prepared yellow mustard
1 ½ teaspoons salt
¼ teaspoon ground black pepper
⅛ teaspoon paprika
⅛ teaspoon celery seed
1  onion, chopped
¼ cup pepperoncini  (Optional)
¼ cup sliced black olives  (Optional)

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 3 hrs 40 mins
Yields: 12 servings

Calories: 364.7
Fat: 22.9 g
Saturated fat: 3.8 g
Carbohydrates: 34.7 g
Sugars: 2.9 g
Dietary fiber: 3.4 g
Protein: 6.5 g
Cholesterol: 102.2 mg
Sodium: 784.5 mg
Marinated Sun-Dried Tomatoes


Ingredients:
sun-dried tomatoes, boiling water, olive oil, minced garlic cloves, dried oregano, dried basil, salt

Directions:
Place the sun-dried tomatoes in a small bowl.
Cover with boiling water (just to cover] and let soak for 3 minutes; drain.
Slice, and return to bowl.
Add in oil and remaining ingredients.
Let sit at room temperature for 1 hour, stirring occasionally.
Store in the refrigerator covered in a glass jar.
**NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.
Moist Devil's Food Cake


Ingredients:
boiling water, all-purpose flour, cake flour, baking soda, salt, unsalted butter, dark brown sugar, eggs, sour cream, vanilla extract

Directions:
Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees.
Grease three 8-inch pans, line bottom of each pan with parchment paper round, grease agin and flour.
Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth.
Sift together flours, baking soda, and salt onto large bowl and set aside.
Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.
Add brown sugar and beat on high until light and fluffy, about 3 minutes.
Stop mixer and scrape down bowl.
Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition.
Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.
Stop mixer and scrape down bowl.
With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture.
Repeat, ending with flour mixture; beat until just combined, about 15 seconds.
Do not overbeat.
Remove bowl from mixer; scrape bottom and sides of bowl and mix gently to be certain all ingredients are combined.
Divide batter evenly among cake pans, smooth batter to edges of pan with angled spatula.
If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack.
Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes.
Cool on wire rack 15 to 20 minutes.
Run knife around pan perimeter to loosen.
Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack.
Cool completely before frosting.
Homemade Worcestershire Sauce
Category: side-dish
By mlally

This is a quick and easy recipe I made with my son.

Ingredients:
½ cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
ground black pepper to taste

Directions:
Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 12 servings

Calories: 9.8
Fat: 0.1 g
Carbohydrates: 1.6 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 151.3 mg
Leche Flan - Custard With Caramel


Ingredients:
eggs, evaporated milk, sugar, lemon juice, sugar, water

Directions:
Custard: Preheat oven to 350 degrees F. Prepare your pans/moulds.
Beat the eggs with an electric mixer. Set aside until the big bubbles or most of the bubbles disappear.
Add all the other custard ingredients. Stir gently with a whisk by hand in a single direction until sugar is dissolved. (It is imperative to not have bubbles or the custard will cook with a cakey texture.].
Strain the mixture in a mesh strainer onto another bowl to get the lumpy egg whites. (to have a smooth and creamy texture] Set aside.
Custard: Melt sugar in an iron pan over high heat. When most of the sugar is burnt (dark golden brown in color] add 1 cup of water. Keep stirring until all of the sugar is dissolve. By this time sugar will be slightly bitter and have a brittle consistency. Add 1/2 cup water and simmer for about 1 minute.
Immediately pour the custard into the pans, dividing evenly. Pour the custard mixture over the caramel. (about 1 inch thick max or the center wont cook evenly with the sides.] Cover with aluminum foil.
Place the mould in a large cookie sheet with about an inch of water. Bake for 45 - 60 minutes depending on your pan size. (add about a 1/2 - 1 cup of water every 20 minutes] Insert a toothpick to check if the custard is cooked. If the toothpick comes out clean, it is cooked. (or when center is firm, i prefer the toothpick method].
Cool and then chill before serving. Run a knife around the mould to let the custard loose and flip over a dish to serve.
Avocado & Cucumber Soup


Ingredients:
garlic, English cucumbers, fresh chervil, avocados, fresh parsley, fresh tarragon, fresh chives, hot red pepper flakes, lemon juice, kosher salt, white pepper, plain yogurt, paprika, radishes

Directions:
Boil the stock in medium pot over high heat; then add the minced garlic.
Reduce heat to low and let simmer about 5 minutes.
Remove the pot from heat; cool to room temperature.
Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.
In food processor, puree in batches until smooth.
Chill in fridge.
Serve soup in bowls garnished with yogurt, paprika and radish slices.
Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.