xiaoxl/recipe_data huggingface dataset:
Brunswick Stew for a Crowd


Ingredients:
barbecued pork, broiler-fryer chicken, diced tomatoes, lima beans, green beans, corn, white shoepeg corn, carrots, potatoes, onion, garlic cloves, salt, black pepper, bay leaves, water, barbecue sauce

Directions:
Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away].
Put in about 1 gallon of water, whole chicken (discard giblets] and bay leaves and bring to a boil.
Let boil 30 minutes or until the chicken is done.
When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
Debone and shred the chicken meat and add to the pot.
Add enough V-8 juice to get the desired consistency.
Add garlic and seasonings.
Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
Taste before serving and add additional seasoning if necessary.
Carrie's Garlic Pesto Tuna Salad Sandwiches
Category: seafood
By Carrie Biles

I love creating new variations on tuna sandwiches. I made this for my husband's lunch the other day, and he wanted them again for dinner that night! When I made this, I didn't measure anything, just started throwing things in a bowl...adjust to your taste and enjoy!

Ingredients:
2 (5 ounce) cans tuna in water, drained
2 tablespoons mayonnaise
1 tablespoon prepared mustard
2 tablespoons basil pesto
2 cloves garlic, minced
8 slices rye bread
8 leaves lettuce
1 large ripe tomato, sliced

Directions:
In a medium bowl, mix together tuna, mayonnaise, mustard, pesto, and garlic. Make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. Serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 sandwiches

Calories: 341.7
Fat: 11.9 g
Saturated fat: 2.3 g
Carbohydrates: 34.6 g
Sugars: 4.1 g
Dietary fiber: 4.8 g
Protein: 23.8 g
Cholesterol: 24 mg
Sodium: 600.4 mg
Easy and Delicious Slow Cooker Cassoulet
Category: world-cuisine
By smart cookie

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Ingredients:
1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4  boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2  bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

Directions:
Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside. Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste. Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

Prep time: 25 mins
Cook time: 4 hrs 20 mins
Total time: 4 hrs 45 mins
Yields: 6 servings

Calories: 521.9
Fat: 18.9 g
Saturated fat: 5.4 g
Carbohydrates: 52.9 g
Sugars: 4.7 g
Dietary fiber: 12.1 g
Protein: 35.5 g
Cholesterol: 68.4 mg
Sodium: 641.2 mg
Lemon Strawberry Punch


Ingredients:
"frozen strawberries"

Directions:
Prepare lemonade according to directions on can., Blend in mashed strawberries and soda.  Serve over crushed ice.
Minneola Breakfast Smoothie


Ingredients:
tangerine, frozen raspberries, stevia powder, vanilla extract, flax seed oil

Directions:
"Place everything in a blender and blend on high speed until very smooth and creamy."
Hearty Tomato and Sausage Stew


Ingredients:
butter, onion, garlic clove, tomatoes, fresh oregano, fresh basil, water

Directions:
You may want to cook sausage ahead of time., Brown and drain sausage. Set aside., Saute onion and garlic in butter untill onion is translucent., Stir in sausage. Heat breifly., Add tomatoes, oregano, basil, and water. Heat through and serve.
Salted Caramel Butter Sauce


Ingredients:
sugar, salted butter

Directions:
Place the sugar in a heavy saucepan over medium-low heat.
Cook the sugar until it melts and begins to turn a caramel colour.
Give the caramel a stir to blend in any uncooked sugar.
Once all the sugar has turned to liquid caramel, remove the pan from the heat and dip the base of the pan into cold water VERY BRIEFLY to stop the caramel from cooking further.
Carefully stir in the cream (the mixture may splatter and foam], add the butter, and place the pan over low heat, stirring until all the caramel is dissolved.
Let cool slightly before servinng.
Enjoy!
Liz's Peppermint Kisses.


Ingredients:
"sugar"

Directions:
Preheat the oven to 175.
Place a small pan of water on the stove and heat till simmering. Place egg whites in a mixing bowl and pour in the sugar. Move the mixing bowl over to the simmering water, but make sure the bottom does not touch the water. Gently stir the sugar and egg whites together for 2 minutes until the eggs warm up.
Using the whisk attachment, mix on high speed until you have firm peaks. Gently mix in peppermint extract until combined. Place a pastry bag fitted with a star tip into a large drinking glass and fold back the sides. Spoon the meringue into the bag and pull up the sides. Pipe onto 2 parchment lined baking sheets and place in the oven. Bake until the meringues are crisp, but have no color on them. This takes about 1 1/2 to 2 1/2 hours depending on the size. Turn the oven off and leave the door ajar to let them cool completely.
Yum Nua - Thai Beef Salad


Ingredients:
shallot, cilantro stems, mint leaf, cucumber, romaine lettuce leaves, garlic, lemongrass, palm sugar, light brown sugar, fish sauce, fresh lime juice

Directions:
Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
Whisk together to combine and set aside.
To cook the steak, heat oil in a skillet over medium high heat.
Sear the steak on one side and continue to cook 5-6 minutes.
Turn over steak and cook for another 5 minutes or until medium rare or medium.
Remove from heat and let stand on cutting board for 5 minutes.
After meat has rested, slice steak very thinly.
In a large bowl, add beef (and any juices left on cutting board], mint, shallots, cilantro and cucumber.
Pour the dressing on top and toss gently.
Line a serving platter with romaine leaves and pile beef salad on top.
Serve with rice if desired.
Spicy Cucumber Soup
Category: soups-stews-and-chili
By Chelsea!

This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.

Ingredients:
2 tablespoons olive oil
½  onion, chopped
2 teaspoons minced garlic
2  cucumbers, peeled, seeded and chopped
1 cup vegetable broth
½ cup milk
2 tablespoons soy sauce
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
2 teaspoons curry powder
1 teaspoon sesame oil

Directions:
Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil.  Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 133.1
Fat: 9.2 g
Saturated fat: 1.6 g
Carbohydrates: 11.3 g
Sugars: 5.4 g
Dietary fiber: 2 g
Protein: 3.1 g
Cholesterol: 2.4 mg
Sodium: 583.4 mg
Thai Lettuce Wraps


Ingredients:
fresh ginger, garlic cloves, red bell pepper, cabbage and carrot coleslaw mix, green onions, plum sauce, fresh basil leaves, fish sauce, iceberg lettuce, seedless cucumber

Directions:
Heat a large skillet over high until hot., Add the vegetable oil, then the chicken., Cook for two minutes stirring constantly., Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions., Stir-fry another two minutes., Add the plum sauce and toos for one minute, then add the basil., Drizzle in fish sauce and turn to coat evenly., Pour into a bowl., Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce., Sprinkle cucumber over it and fold to eat like a taco.
Lemon Zest Lamb Chops


Ingredients:
olive oil, lemon juice, lemon peel, garlic cloves, of fresh mint, fresh cilantro, salt, ground black pepper, ground cumin, lamb chops

Directions:
Hand chop or use a food processor to chop garlic, mint, and cilantro. If you go a little over or under on the mint and cilantro, no worries.  It just adds more flavor.  Make sure you have a good grater and lemon juicer to save time.
Mix the first 9 ingredients together in a heavy duty plastic gallon size baggie.  Once mixed, pour about a 1/2 cup out of the bag and into a bowl.  Set aside for marinating in the grill.
Add the washed and dried Lamb Chops to the baggie.  Seal and refrigerate for at least 1 hour; overnight is even better.  Turn the bag over a few times while marinating to make sure you spread it over all of the lamb chops.
About an hour before grilling remove the baggie from the refrigerator and let the meat warm slightly.
Pre-heat the grill on high to about 350 degrees, and just before placing the chops on the grill turn to low.  The oil in the marinate tends to want to flare up the grill.  Place the chops on the grill and after the marinade has stopped dripping - 30 seconds or so, turn the heat back to medium and close the grill.
Grill 4 minutes on first side. Turn, and top each chop with a small amount of reserved marinade.  Watch for flare ups.  Grill for an additional 4 minutes for medium rare.
Remove from grill and top with remaining marinade.  Serve with a salad or grilled vegetables and enjoy!
Gluten Free Blender Pumpkin Pie


Ingredients:
canned pumpkin, milk, pure vanilla extract, eggs, buckwheat flour, sea salt, pumpkin pie spice

Directions:
Preheat and oven to 180 C / 350°F.
Throw everything in the blender until smooth and creamy.
Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
Leave the pie to cool completely and it will solidify.
Serve with vegan cream or vegan ice cream. YUM!
Chocolate Marble Cake


Ingredients:
sugar, margarine, flour, cocoa powder, eggs, milk, sugar, butter, sugar, flour, eggs

Directions:
Chocolate mixture: Cream butter and sugar until light and fluffy.
In a separate bowl mix the flour and the cocoa powder.
Add a few spoons of the flour mixture; mix and then beat in an egg do this continuously until the eggs and flour mixture have finished.
If the mixture is too dry add the milk.
White mixture: cream butter and sugar until light and fluffy add some flour then beat in an egg.  Do this until the eggs and flour have finished.
Butter and flour a baking tray 24cm by 24cm.
Put blobs of the chocolate mixture into the tray and then do the same with the white mixture.
Get a butter knife and slowly mix the mixture in the tray (not so it goes light brown] so it forms a spiral of white and brown.
Put it in the oven for about half an hour on gas mark 6.
When the cake is nearly cooked get some plain chocolate and melt over a pan of boiling water.
Get out the cake.
When it is cooled down, spread the melted chocolate over the top of the cake then sprinkle with coconut powder.
Barbecue Kielbasa and Beans


Ingredients:
kielbasa, great northern beans, crushed tomatoes, Spanish onion, molasses, brown sugar, garlic cloves

Directions:
Heat oven to 350°., Grease a 3 quart casserole dish., Mix all ingredients in a large bowl., Pour into prepared pan, cover and bake for 1 hour.
Mama's Chess Pie


Ingredients:
sugar, cornmeal, flour, eggs, margarine, vinegar, vanilla, milk

Directions:
Combine sugar, corn meal, and flour.  Melt the margarine and add to the sugar mixture.  Cream well.  Add eggs, one at a time and beat thoroughly after each.  Add vinegar, vanilla, and milk.  Beat thoroughly.  Pour into unbaked pastry shell and bake in a 400 deg. oven for 10 minutes, reduce heat to 325 deg. and continue baking 30 to 45 minutes or until set.
Makes 1 (9] pie.
Boiled Ground Conch


Ingredients:
garlic cloves, shallots, onion, ginger, lemongrass, water, salt, msg, chili peppers, garlic clove, lime

Directions:
Conch Must be washed thoroughly. Smell individual conch and ensure no stinky smell. That is rotten conch. It will spoil the entire dish if it ends up in the gravy.
Slice the Garlic,Shallots,Onion,Ginger. Shorten the Lemongrass and smashed the bud. Boil all these ingredients with moderate amount of water in ratio of 1:1.5 (1-Conch 1.5-Water].
Add in the conch upon boiling.
Add in 2 teaspoons of Salt and 1/4 teaspoons of MonoSodium Glutamate.
Leave to cook.
For Sauce: Blend Chilli Peppers, Garlic. Mix and stir with the Black Sweet Soya Sauce on low flame. Cut the lime into 2 and pressed into mixture.  Throwing away the lime seeds and skin.
Fabulous Sue's Coconut Bars


Ingredients:
margarine, graham cracker crumbs, sweetened coconut, miniature marshmallows, sweetened condensed milk

Directions:
Preheat oven to 350 degrees.
Melt margarine in a 9 X 13 inch pan.
Remove pan from oven.
Sprinkle crumbs in pan and press down with a fork.
Sprinkle coconut over the crumbs.
Add the nuts and marshmallows.
Drizzle the sweetened condensed milk over all.
Bake for 25-30 minutes.
Cool.
Melt both kinds of chocolate chips in the microwave;  spread over your bars; and cool.
Tuna Poke
Category: seafood
By mclairethev

Easy and delicious tuna poke.

Ingredients:
½ cup low-sodium soy sauce
2 tablespoons mirin
1 tablespoon toasted sesame seeds
1 small shallot, cut into strips
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1 teaspoon sriracha sauce
1 pound sushi-grade tuna, cut into small cubes
1  avocado, chopped

Directions:
Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well. Add tuna and avocado; stir gently to coat with marinade.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 272.7
Fat: 10.9 g
Saturated fat: 1.5 g
Carbohydrates: 12 g
Sugars: 3.5 g
Dietary fiber: 4 g
Protein: 30 g
Cholesterol: 51.1 mg
Sodium: 1165.9 mg
Pork for Peasants


Ingredients:
bacon fat, salt, white pepper, Red Delicious apples, rome apples, cider, light brown sugar, ground cinnamon, ground allspice, caraway seed, sauerkraut

Directions:
Heat bacon fat in large saute pan over medium-high heat.
Season the pork with salt and pepper, and brown for 2 to 3 minutes.
Place sliced yams in bottom of crockpot.
Set crockpot on low.
Layer the pork, including any pan drippings, and apples on top of the yams.
In a small bowl, combine cider or apple juice, brown sugar, cinnamon, allspice and caraway seeds; mix well and pour over the pork and apples evenly.
Top with the sauerkraut. It's a tight fit, but my 5-quart crockpot lid does close.
Cook on low for 7 to 9 hours.
Remove the lid and serve the pork with the sweet potatoes, apples and sauerkraut, spooning sauce over everything.
Son-Of-A-Gun Beef Organs Stew


Ingredients:
beef liver, beef fat, onion, carrots, celery, garlic cloves, black pepper, salt

Directions:
Put all the ingredients except the brains in a large pot with 1 cup of water and bring to a boil.
Skim off foam and continue cooking until all meat is tender, two to three hours.
Add small amounts of water as necessary.
Add the brains very slowly until the gravy is thick.
Stir often and cook as slowly as possible from the beginning.
Peanut-Chicken Stir-Fry


Ingredients:
boneless skinned chicken breasts, salt, light brown sugar, cornstarch, lime juice, creamy peanut butter, fresh ginger, light soy sauce, sugar snap peas, red bell pepper

Directions:
Cook rice according to package directions.
Sprinkle chicken with 1/2 tsp salt.
Whisk together chicken broth and next 7 ingredients; set aside.
Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
Stir chicken broth mixture, and add to skillet; bring to a boil.
Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
Serves 4.
Budget Jungle Juice for a Crowd
Category: drinks
By ArtGirl85

This is a recipe for a great alcoholic punch that will serve many on a limited budget. You may add vanilla ice cream if you wish.

Ingredients:
2 gallons orange-flavored drink
2 (46 fluid ounce) cans fruit punch
4 quarts pink lemonade
4 quarts pineapple and orange juice blend
4 (750 milliliter) bottles vodka
2 (750 milliliter) bottles white rum

Directions:
Stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, vodka, and rum in a large container.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 gallons

Calories: 192.3
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 23.2 g
Sugars: 21.9 g
Dietary fiber: 0.1 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 20.5 mg
Chiles Rellenos With Tomato Sauce


Ingredients:
mild green chilies, monterey jack cheese, colby cheese, flour, eggs, sour cream, cilantro, onion, garlic cloves, tomatoes, chicken broth

Directions:
Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
Remove charred peels from chiles.
I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally] removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers].
Fill each chile with several strips of cheese, roll in flour, and set aside.
Beat egg whites until stiff; slightly beat yolks and fold into whites.
Heat oil in a large skillet to 360F-400°F.
Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes]. Do not cook too long or batter will begin to break away.
Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.
Banana Bread


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground nutmeg, white sugar, eggs, unsweetened applesauce, bananas, vanilla extract, raisins, walnuts

Directions:
The oven must be at high degrees.
Grease with oil and pour flour a medium size loaf pan.
In a middle bowl, mix flour, baking soda, cinnamon, nutmeg and white sugar. Add in eggs, applesauce, bananas and vanilla extract. Add raisins or nuts if you want.
Grease the prepared pan.
Bake in a hot oven for about one hour.
Serve with a smile!
Ostkaka (Swedish Cheesecake)
Category: uncategorized
By Lexi O

This is a Swedish (Scandinavian) dessert that is traditionally served during the holidays, specifically at Christmas. But you can eat it whenever if you like, because it is just that good. Getting the rennet may be a bit difficult, but can be an adventure to acquire. If you're traditional serve with lingonberries. If you're not, raspberries, blueberries, and strawberries work just the same. You can even make a berry sauce to drip over it too and/or top it with whipped cream. You can also add a graham cracker crust to the bottom.

Ingredients:
1 cube raw milk
¾ cup all-purpose flour
1/2 rennet tablet
1 tablespoon water
1 teaspoon butter
5 large eggs
1 cup white sugar
1 cup whipping cream

Directions:
Mix 1 cup of cold milk with 3/4 cup of flour and stir to make a soft paste. Set it aside. Dissolve the 1/2 tablet of rennet in water. Set it aside. Heat the rest of the gallon of milk to lukewarm, 98 to 102 degrees F (36 to 39 degrees C). Remove from heat. Add the soft paste mixture and stir in the dissolved rennet. Stir often until milk begins to set; cover and let stand until firm, about 1 hour. Break up the milk mixture and remove the whey. Do not make the curd too dry and treat with gentle hands so as not to break up the curds too much. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with 1 teaspoon butter. Mix together eggs, sugar, and whipping cream. Add this cream mixture to the strained curd and mix. Pour combined mixture into the prepared baking dish and softly spread it out so that the top of the dessert is flat. Bake in the preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C). Continue to cook until set and browned on top, about 30 minutes more. Let cool before serving and refrigerate when stored.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs 25 mins
Yields: 1 9x13-inch cheesecake

Calories: 195.2
Fat: 9.9 g
Saturated fat: 5.5 g
Carbohydrates: 23.4 g
Sugars: 16.9 g
Dietary fiber: 0.2 g
Protein: 3.9 g
Cholesterol: 105.8 mg
Sodium: 40 mg
Cajun Salmon Fillets


Ingredients:
olive oil, garlic clove, paprika, pepper, dried mustard, oregano, chili powder, cayenne, boneless salmon fillets

Directions:
Thaw salmon; cut salmon into desired number of pieces; place skin down on a large tray or baking sheet.
Combine oil and spices, spread on top of salmon fillet.
Grill on barbeque till done, about 15-20 minutes or bake in a 400F 15-20 minutes.
Remove skin prior to serving.
Chakchouka


Ingredients:
onion, garlic cloves, extra virgin olive oil, chilies, ground cayenne pepper, tomatoes, white vinegar, ground cumin, eggs

Directions:
Saute the onion and garlic in the olive oil until soft., Add all the remaining ingredients, except the eggs, and simmer for a minute., Make 4 indentations in the mixture and carefully break an egg into each one., Cover and cook over a low heat until the eggs are set.