xiaoxl/recipe_data huggingface dataset:
Jamie's Minestrone
Category: soups-stews-and-chili
By Jamie

I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone.  I recalled a great bowl of minestrone that was overflowing with rich vegetables at the 'Sheepherder's Inn' in Sacramento, California.  Great with a hearty bread, romaine salad and a nice Merlot!

Ingredients:
3 tablespoons olive oil
3 cloves garlic, chopped
2  onions, chopped
2 cups chopped celery
5  carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
½ cup red wine  (Optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3  zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
½ cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

Directions:
In a large stock pot, over medium-low heat,  heat olive oil and saute garlic for 2 to 3 minutes.  Add onion and saute for 4 to 5 minutes.  Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point.  Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper.  Simmer for 30 to 40 minutes, the longer the better. Fill a medium saucepan with water and bring to a boil.  Add macaroni and cook until tender.  Drain water and set aside. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls.  Ladle soup on top of pasta and sprinkle Parmesan cheese on top.  Spray with olive oil and serve.

Prep time: 35 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 227.5
Fat: 8.3 g
Saturated fat: 1.4 g
Carbohydrates: 30 g
Sugars: 11.3 g
Dietary fiber: 8 g
Protein: 8.6 g
Cholesterol: 1.1 mg
Sodium: 1142 mg
Turkey Cutlets With Tarragon and Wine


Ingredients:
onion, garlic clove, butter, fresh mushrooms, all-purpose flour, salt, pepper, dried tarragon, fresh lemon juice, fresh parsley

Directions:
Saute the onion and garlic in the melted butter in a large skillet over medium heat, stirring constantly, until almost tender.  Add mushrooms, and saute, stirring constantly, until tender.  Remove the vegetables from the skillet with a slotted spoon, reserving the drippings in the skillet.  Set the vegetables aside.
Combine flour, salt, and pepper; stir well.  Dredge the turkey in the flour mixture.  Add oil to the skillet.  Brown the turkey in the drippings and oil 2 minutes on each side; sprinkle with tarragon just before turning.  Pour the wind and lemon juice over the turkey.
Add the reserved vegetable mixture, and simmer, uncovered, for 5 minutes or until turkey is done.  Sprinkle with parsley and enjoy!
Mughlai Chicken With Almonds and Raisens


Ingredients:
fresh ginger, garlic cloves, water, ghee, chicken parts, cardamom pods, cinnamon stick, bay leaves, whole cloves, onions, ground cumin, cayenne pepper, yoghurt, salt, golden raisins, garam masala

Directions:
Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom.  Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside.
In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds.  Now put in the onions.  Stir and fry the onions for 3-4 minutes or until they are lightly browned.  Put in the paste from the blender, and the cumin and cayenne.  Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned.  Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer.  Cover, turn heat to low, and cook gently for 20 minutes.  Add the raisens and turn the chicken pieces.  Cover again and cook another 10 minutes or until the chicken is tender.  Add the garam masala.  Stir to mix.
Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently.  Sprinkle the roasted almonds over the chicken when serving.
Chocolate Banana Bread


Ingredients:
bananas, unsalted butter, eggs, vanilla extract, plain flour, baking powder, bicarbonate of soda, salt, caster sugar, cocoa powder, white chocolate chips, walnuts

Directions:
Preheat oven to 180 degrees C with a rack positioned in the centre of the oven. Grease a loaf pan, and place a square of baking paper in the pan, allowing the paper to overhang over the long sides of the pan (to easily remove the loaf once cooked].
Place the flour, baking powder, bicarb soda, sugar, salt and cocoa in a large bowl. Use a fork to combine the dry ingredients together.
In another bowl, use a fork to mash the bananas. Add the eggs, vanilla and melted butter, and mix together well.
Make a well in the dry ingredients and pour in the banana mixture. Use a wooden spoon to fold everything together, until the batter is just combined (don't overmix]. Ensure there are no areas of unmixed flour at the bottom of the bowl. Fold in the white chocolate chips.
Spoon batter into the loaf pan (it should be quite thick and smell fantastic]. Scatter over the chopped nuts.
Bake for 55 mins to 1 hour, until a skewer inserted into the centre of the loaf comes out clean. Cool 5-10 mins in the loaf pan, and then remove to a wire rack. Delicious warm as a dessert, or at room temperature with a cup of tea.
How to Make Cream Cheese
Category: appetizers-and-snacks
By Chef John

We're going to use plain old yogurt, a little bit of salt, and a lot of time to make an easy and incredibly delicious homemade cheese. I found some sheeps' milk yogurt at the farmers' market, but I've done this with regular cows' milk yogurt and it works beautifully. The taste is more flavorful and tangier than regular cream cheese.

Ingredients:
1  package of cheesecloth
1 (32 ounce) container plain yogurt (such as sheeps' milk yogurt)
1 teaspoon kosher salt

Directions:
Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high. Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined. Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin. Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days. Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.

Prep time: 20 mins
Total time: 3 days
Yields: 1 round of cream cheese

Calories: 47.7
Fat: 1.2 g
Saturated fat: 0.8 g
Carbohydrates: 5.3 g
Sugars: 5.3 g
Protein: 4 g
Cholesterol: 4.5 mg
Sodium: 213 mg
Overnight Loaded Baked Potato Salad


Ingredients:
yukon gold potatoes, bacon, sour cream, Hellmann's mayonnaise, green onion, cheddar cheese, olive oil, salt, pepper

Directions:
DIRECTIONS.
Wash the potatoes and cut into medium size pieces.
Drizzle potatoes with 1-2 tbsp of olive oil and then salt and pepper and bake at 350 degrees until tender, Set aside to completely cool.
Cook bacon and let cool, crumble bacon with the green onions and cheese.
Mix Ranch, Mayo & Sour Cream together.
Fold all the ingredients into the potatoes gently. Then chill for 2-3 hours.
Tip:  Best if let stand overnight.
Guacamole


Ingredients:
avocado, shallot, garlic clove, fresh cilantro, lime juice, salt, pepper

Directions:
Mix everything together and blend well. Chill in fridge up to 2 hours., Serve with corn chip !
Cinnamon Nut Twists


Ingredients:
margarine, brown sugar, ground cinnamon, walnuts

Directions:
Unroll both tubes of dough; press perforations and seams together to form two rectangles.
Spread with margarine.
Combine brown sugar and cinnamon; sprinkle over dough.
Sprinkle with walnuts.
Fold each rectangle in half, starting from a short side.
Cut each into eight strips.
Twist each strip and tie into a knot.
Place on ungreased baking sheets.
Bake at 375 for 10-12 minutes or until golden brown.
Serve warm.
Salted Boiling Water - What Does It Mean?


Ingredients:
water, salt

Directions:
Measure water into a pan that has a tight fitting lid, cover and turn on high.
When water begins to boil - add salt, cover and return lid giving just a moment or two to return to a full rolling boil.
Proceed with whatever recipe you have that says cook in "boiling salted water".
Adjust water amounts according to amount of your recipe yield, keeping the water/salt ratio of 1 tsp salt to 1 cup water.
TIPS:
Placing a lid on pan will help water to boil faster.
ALWAYS add salt AFTER the water is boiling to prevent "pitting" of your pans, which can ruin a pan forever.
NOTE:
After reading my first review,.
I do want to explain I am NOT in ANYWAY picking fun at new cooks, everyone starts somewhere. The humor I found in the recipe listing at another site is the reviews so many people wrote in reply to reading the recipe. 736 reviews! Almost 90% are written in a good cooks humor. When I was done reading all I could handle, my sides ached, my cheeks were wet with tears of insane laughter, and I had called long distance to 2 sisters, making them listen! At the risk of being hit by the large Zaar spoon, I will just say the other recipe site starts with an E. (Please note: that is the only recipe I suggest for reading there! And 'Zaar is the ONLY  www. site that I have a paid membership!] :].
Spicy Garlic Popcorn


Ingredients:
butter, cayenne pepper, garlic powder, parmesan cheese, salt

Directions:
In a large bowl, drizzle melted butter over popped popcorn, then add remaining ingredients.  Toss to combine.
Enjoy!
Coffee and Cream Coffee Cake


Ingredients:
butter, all-purpose flour, pecan pieces, sugar, cinnamon, coffee, baking powder, baking soda, kosher salt, eggs, vanilla extract, sour cream

Directions:
Preheat oven to 350°F.
Grease and flour a 10 inch tube pan with a removable bottom.
In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee.  Set aside.
Using an electric mixer, beat the butter with a paddle attachment till fluffy. Slowly add sugar, beating till blended, about 2 minutes Scrape down the sides of the bowl.
On high speed beat for another  2 minute, then reduce speed to low and add eggs one at a time.  Add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth.
Spoon 1/3 of the batter into the prepared pan.  Sprinkle evenly with 1/2 cup of pecan mixture. Top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture.
Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
Transfer to a rack and allow to cool for about 10 minutes. Loosen edges with a knife.  Invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.
Turkey Chili


Ingredients:
ground turkey, black beans, diced tomatoes, green pepper, onion, garlic cloves, water, red wine, bay leaves, cumin, chili powder, sea salt, oregano, cayenne pepper

Directions:
Brown the meat in a skillet and drain. Saute the peppers and onions in canola oil in a separate pot. Add spices to the peppers and onions after they've cooked a bit.
Don't over do the veggies - they'll cook when it's all mixed.
Add tomatoes, water, red wine, bay leaves and meat to the pot & let simmer for a couple of hours if you can.
When you eat it, add some shredded cheddar to the top.
Cherry Brandy Cocktail


Ingredients:
vodka, cherry brandy, dry vermouth

Directions:
"Pour vodka, cherry brandy, dry vermouth, Campari and creme de bananes into a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve."
Chickpea-Ricotta Gnocchi


Ingredients:
chickpeas, canned chick-peas, salt, fresh ground black pepper, ricotta cheese, nutmeg, all-purpose flour, butter, olive oil, asiago cheese

Directions:
Bring a large pot of water to a boil and season with salt.
Meanwhile, place chickpeas into a food processor and season with salt and fresh ground black pepper. Process until they are as smooth as you can get them. Scoop chickpea mash into a large bowl.
Add ricotta and nutmeg into the chickpeas, stirring until well combined. Add about 1/4 cup flour and stir until incorporated - add enough extra flour until a dough forms that you can easily handle. Scoop mixture out onto a lightly floured surface and knead lightly for less than a minute. Divide the mixture into 4 pieces and roll each out into a robe that is about 1/2" thick. Cut the ropes into 1" lengths - be gently and try to handle them as little as possible. As you cut them, transfer the pieces to a baking sheet lined with parchment or wax paper.
Drop about half of the gnocchi into the boiling, salted water - stir gently and allow them to cook until they rise to the surface. Count to 20 and then remove them with a slotted spoon (be sure to taste one to make sure they are cooked through]. Repeat with remaining gnocchi.
Meanwhile, place butter and oil in a skillet and have it heating over medium-high. Add well-drained gnocchi and cook until golden on each side. Serve with fresh grated Asiago cheese on top.
Towboat Brownies


Ingredients:
sugar, eggs, vanilla extract, salt, butter, margarine, flour

Directions:
Preheat oven to 350oF., Combine all ingredients in a large bowl., Pour batter into a well greased 9 x 13 inch pan., Bake 25 - 30 minutes.
Butterscotch Cupcakes


Ingredients:
egg, dark brown sugar, milk, butter, corn syrup, vanilla, all-purpose flour, baking powder, salt, butter, icing sugar

Directions:
Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
In large bowl, whisk egg. Whisk in brown sugar, Milk, Butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth.
Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
Icing: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with Butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes.
Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL] fancy molasses.
Tuna Avocado Salad
Category: salad
By Nana Banana

This tuna avocado salad recipe is really quick and easy to make--not to mention that it is loaded with benefits and nutrients that are perfect for a daily snack. It's best served cold.

Ingredients:
2 medium avocados
1 (5 ounce) can light tuna (such as Century®)
2 small tomatoes, chopped
1 tablespoon chopped fresh cilantro, or to taste
½ tablespoon ground black pepper
1 pinch chili powder, or more to taste
salt to taste

Directions:
Scoop out avocado contents and place in a bowl. Set aside shells. Mix in tuna, tomatoes, cilantro, pepper, chili powder, and salt. Divide mixture between shells to serve.

Yields: 2 servings

Calories: 416.8
Fat: 30.3 g
Saturated fat: 4.5 g
Carbohydrates: 22 g
Sugars: 3.8 g
Dietary fiber: 15.2 g
Protein: 21.1 g
Cholesterol: 18.9 mg
Sodium: 133.6 mg
Sunflower Seed and Chip Cookies


Ingredients:
shortening, margarine, white sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, oatmeal, sunflower seeds

Directions:
Cream together margarine, shortening, sugars, eggs, and vanilla.
Stir in flour, salt, soda and oatmeal.
Mix well and add in sunflower seeds and chips.
Shape into balls, flaten slightly on ungreased cookie sheet. Bake at 350 for about 10 minutes.
Roasted Corn Chipotle Tomato Pico De Gallo


Ingredients:
corn kernels, roma tomatoes, plum tomatoes, sweet onion, fresh lime juice, minced garlic cloves, chipotle chiles in adobo, cilantro, olive oil, red wine vinegar, sugar, salt, pepper

Directions:
Grill or roast corn on the cob until black char marks are visible. Some burn is good.
Remove from grill. Cool. Cut kernels off and separate.
Put kernels in a large bowl.
Chop tomatoes and onion. Add to bowl.
Mince garlic. Add to bowl.
Squeeze the fresh limes and add juice to bowl mixture.
Add chipotle adobo mixture. Add more or less to suite taste.
Chop cilantro. Add to bowl.
Add remaining ingredients.
Mix well.
Correct seasoning- Note the right amount of salt makes this dish sing!
Can be eaten immediately be is better after a few hours after the flavors meld and develop.
Sloppy Joe Casserole with Noodles
Category: main-dish
By lxydn

This Sloppy Joe casserole recipe is a simple and good recipe and if you have kids to feed, they will love it. It does take a little time to put it all together, but you can probably have it on the table in about an hour. The seasoning depends on the brand of Sloppy Joe mix you are using.

Ingredients:
cooking spray
8 ounces shell macaroni
1 pound lean ground beef
1 ¼ cups water
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (1.3 ounce) envelope Sloppy Joe seasoning mix
1 (16 ounce) package cottage cheese
½ cup shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 /12-quart casserole with cooking spray. Bring a large pot of lightly salted water to a boil. Cook shell macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water, tomato sauce, tomato paste, and seasoning mix. Reduce heat and simmer for about 10 minutes. Drain and rinse macaroni. Spread 1/2 of the macaroni into the bottom of the prepared casserole dish. Top with cottage cheese, then the beef mixture. Repeat layers of macaroni, cottage cheese, and meat. Cover with Cheddar cheese. Bake in the preheated oven until cheese is melted and casserole is bubbly, 35 to 40 minutes. Serve hot.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 445.6
Fat: 16.8 g
Saturated fat: 7.9 g
Carbohydrates: 41.2 g
Sugars: 6.4 g
Dietary fiber: 3 g
Protein: 33.1 g
Cholesterol: 73.8 mg
Sodium: 1316 mg
Chicken Enchilada Nachos
Category: appetizers-and-snacks
By belle4397

I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.

Ingredients:
3 tablespoons butter, divided
¼ cup chopped onion
1  jalapeno pepper, seeded and chopped
1  chile pepper, seeded and chopped
2 cloves garlic, chopped
½ cup chicken broth
1  skinless, boneless chicken breast half, cubed
¼ teaspoon chili powder
¼ teaspoon seasoned salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 tablespoon all-purpose flour
2 tablespoons sour cream
½ cup shredded pepperjack cheese
2 cups tortilla chips, or to taste
2 tablespoons pico de gallo, or to taste  (Optional)

Directions:
Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes. Spread chips onto a serving platter; top with sauce and pico de gallo.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 554
Fat: 38.8 g
Saturated fat: 19.9 g
Carbohydrates: 28.6 g
Sugars: 3.5 g
Dietary fiber: 2.6 g
Protein: 23.3 g
Cholesterol: 121.3 mg
Sodium: 958.7 mg
Chocolate Chip Cookies W/O Baking Soda


Ingredients:
self-rising flour, granulated sugar, powdered sugar, brown sugar, eggs, butter, vanilla, salt, cocoa powder, chocolate chips

Directions:
Set oven to 350 for light, nonstick pans. 325 for dark. Put pans on top rack or alternate middle and top halfway through so the bottoms don't burn.
Heat butter for 15 seconds or leave out during the day.
Add all but the chocolate chips into the bowl and mix.
Add the chocolate chips and mix.
Start dropping balls of cookie dough and bake.
Blend of the Bayou


Ingredients:
cream cheese, butter, onion, celery ribs, green pepper, medium shrimp, cayenne pepper, cooked rice, cheddar cheese

Directions:
In a small saucepan, cook and stir the cream cheese and 2 tbsp of the butter over low heat until melted and smooth.
In a large skillet, saute onion, celery and green pepper in the remaining butter until tender.
Stir in cream cheese mixture.
Stir in shrimp, soup, mushrooms, garlic salt, hot pepper sauce, cayenne pepper and rice.
Transfer to a greased 2 quart baking dish.  Combine cheddar cheese and cracker crumbs; sprinkle over the top.
Bake, uncovered, at 350 degrees Fahrenheit for 25 to 30 minutes or until bubbly.
Sate Babe (Pork Sate)


Ingredients:
soya sauce, garlic cloves, ground ginger, five-spice powder, honey, cayenne pepper, butter, garlic clove, soya sauce, lemon juice

Directions:
Cut pork into small cubes and marinate for at least 2 hours., Put 5 or 6 pieces of pork onto each skewer., Bake at 350°F for 30 minutes turning halfway through., Brush with glaze and place on grill, turning once, for about 3 minutes.
Alison's Slow Cooker Vegetable Beef Soup
Category: soups-stews-and-chili
By HURYSZ

Easy and delicious vegetable beef soup!

Ingredients:
1 ½ pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2  potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil

Directions:
Place beef in a slow cooker.  Pour in water.  Stir in onion, tomatoes, mixed vegetables and potatoes.  Season with bouillon, pepper, salt and basil.  Cook on low 8 hours.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 10 servings

Calories: 228.4
Fat: 9.9 g
Saturated fat: 3.8 g
Carbohydrates: 21.2 g
Sugars: 1.2 g
Dietary fiber: 4.3 g
Protein: 15.4 g
Cholesterol: 37.7 mg
Sodium: 1716.8 mg