xiaoxl/recipe_data huggingface dataset:
Filet Mignon with Garlic Shrimp Cream Sauce
Category: meat-and-poultry
By Ches

I am a big fan of combining steak and seafood. This is a cheaper option than a jumbo lump crabmeat recipe I enjoy as well. Hope you find it tasty.

Ingredients:
2 (4 ounce) 1 1/2 inch thick filet mignon steaks
1 tablespoon olive oil
salt to taste
2 tablespoons butter
2 tablespoons olive oil
1 large shallot, minced
2 tablespoons minced garlic
¼ cup Chardonnay wine
½ pound uncooked shrimp - peeled, deveined, and cut into 3 pieces
¼ cup heavy cream
1 tablespoon butter
salt and pepper to taste

Directions:
Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil. Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes. Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes. To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 776.7
Fat: 63.1 g
Saturated fat: 26.2 g
Carbohydrates: 9.5 g
Sugars: 1.4 g
Dietary fiber: 0.4 g
Protein: 37.5 g
Cholesterol: 316.7 mg
Sodium: 533.8 mg
No Peek Chicken


Ingredients:
boneless chicken breasts, Minute Rice, water

Directions:
Mix soups, water, and rice; set aside.
Grease casserole and layer chicken on the bottom.
Pour soup & rice mixture over chicken.
Cover tightly with foil.
Bake in 350°F for 2 hours.
Most important: Don't peek!
Sweet Onion Souffle


Ingredients:
butter, margarine, sweet onions, evaporated milk, eggs, parmesan cheese, salt

Directions:
Melt butter in a large skillet over medium heat; add chopped onions and saute 10-15 minutes or until tender.
Place onions and bread cubes in large bowl.
Stir in milk, eggs, 3/4 cup cheese and salt.
Pour into lightly greased 1 1/2qt souffle or baking dish.
Sprinkle with remaining 1/4 cup cheese.
Bake at 350 degrees for 25minutes or until set.
Chocolate Drizzled Almonds


Ingredients:
"baking chocolate"

Directions:
Spread whole almonds in a single layer in  shallow pan. Place in cold oven, roast at 350F for 12 to 20 minutes, stirring occasionally, until fragrant.
Place roasted almonds on foil, parchment paper or a serving platter.
Melt chocolate in a small bowl in microwave for one minute at medium high power.  Stir well. Microwave in additional 10-20 second intervals stirring until smooth.
Pour melted chocolate into a baggie. Cut a small hole in a corner of the bag.  Drizzle chocolate over the almonds in a decorative pattern.
Place in the fridge to harden.
** Try drizzling your almonds with bittersweet, milk or white chocolate -- or a combination of all three!
Keto Creme Brulee
Category: desserts
By Fioa

This creme brulee is an elegant low-carb dessert made with only 4 ingredients and is also keto, gluten-free, and sugar-free diet friendly.

Ingredients:
4  egg yolks
1 teaspoon vanilla extract
2 cups heavy whipping cream
5 tablespoons low-calorie natural sweetener (such as Swerve®), divided

Directions:
Preheat oven to 325 degrees F (165 degrees C). Whisk egg yolks and vanilla extract in a bowl. Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake in the preheated oven on the middle rack until set, about 30 minutes. Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden.

Prep time: 10 mins
Cook time: 34 mins
Total time: 44 mins
Yields: 4 servings

Calories: 466.3
Fat: 48.4 g
Saturated fat: 29 g
Carbohydrates: 16.9 g
Sugars: 0.4 g
Protein: 5.1 g
Cholesterol: 367.9 mg
Sodium: 53.3 mg
Fresh Mango Papaya Kiwi Salsa


Ingredients:
mangoes, papayas, kiwi fruits, cilantro, serrano chili, lime juice, salt

Directions:
Peel fruit., Coarsely chop mangoes, papayas, kiwis, cilantro and Serrano chili., Add a dash of salt., Toss with lime juice., Garnish with cilantro.
Southern Butter Rolls
Category: bread
By Maria Magee

Light yeast rolls.

Ingredients:
4 ½ cups all-purpose flour
¼ cup shortening
¼ cup white sugar
2 ½ teaspoons salt
1 ½ tablespoons active dry yeast
1 ½ cups cold water
1 tablespoon vegetable oil

Directions:
Mix together flour, sugar, salt, and instant yeast in a bowl. Add shortening and mix well. Mix in water. Turn dough out onto a lightly floured surface. Knead by hand for 20 minutes, or by machine for 12 to 14 minutes. Toss dough with vegetable oil in a bowl; cover the bowl and let proof for 1 hour. Form dough into 24 rounds, and place on a greased baking tray. Cover and let proof for 45 minutes more. Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden, 12 to 14 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 24 rolls

Calories: 119.5
Fat: 3 g
Saturated fat: 0.6 g
Carbohydrates: 20.3 g
Sugars: 2.1 g
Dietary fiber: 0.8 g
Protein: 2.7 g
Sodium: 243.5 mg
Old Italian Meat Sauce
Category: side-dish
By Debbie

A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.

Ingredients:
2 pounds lean ground beef
1 pound ground pork
2 tablespoons olive oil
2  onions, chopped
1 clove garlic, crushed
3 cups red wine
2 pounds fresh mushrooms, sliced
¼ teaspoon dried rosemary
4 tablespoons chopped fresh oregano
¼ teaspoon chopped fresh thyme
3 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese

Directions:
In a large skillet, brown beef and pork over medium heat until no longer pink; set aside. In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well. Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender. Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine. Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

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

Calories: 295.9
Fat: 16.8 g
Saturated fat: 6 g
Carbohydrates: 15.9 g
Sugars: 11.4 g
Dietary fiber: 2.7 g
Protein: 15.2 g
Cholesterol: 50.8 mg
Sodium: 788.1 mg
Autumn Apple Pumpkin Bread


Ingredients:
pumpkin, apples, eggs, butter, honey, milk, flour, baking soda, cinnamon, nutmeg, clove, ginger

Directions:
Heat oven to 350 degrees.
Butter and flour three 9" x 4" loaf pans; or line with parchment paper so that edges overhang.
Place pumpkin in large mixing bowl.  Add eggs, honey, butter and milk until blended.
Add cane sugar and beat well.
In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger.
Stir into the pumpkin mixture and beat well at medium speed for three to four minutes.
Peel and dice the apples; stir into batter.
Pour evenly into prepared loaf pans.
Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean.
Cool in pans 10 minutes.
Loosen with sharp knife and invert pans onto baking sheet.
Serve warm or cool and store. Freezes well.
3 Loaves.
Jill's Hash Brown Casserole
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.

Ingredients:
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 (8 ounce) container sour cream
½ cup butter or margarine, melted
1 (32 ounce) package frozen hash-brown potatoes
1 medium onion, chopped
1 (8 ounce) package shredded Cheddar cheese
1 pinch Ground black pepper
½ cup crushed corn flakes

Directions:
Mix soup, sour cream, butter, potatoes, onion, cheese and black pepper to taste in 3-quart shallow baking dish.  Sprinkle corn flakes over potato mixture. Bake at 350 degrees F for 45 minutes or until hot.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 409.1
Fat: 35.6 g
Saturated fat: 20.1 g
Carbohydrates: 27.3 g
Sugars: 1.3 g
Dietary fiber: 2.6 g
Protein: 10.9 g
Cholesterol: 73.9 mg
Sodium: 587.2 mg
Sokolatopita (Greek Chocolate Cake)


Ingredients:
butter, boiling water, sugar, cocoa powder, brandy, vanilla, all-purpose flour, baking powder, salt, eggs, heavy cream, heavy cream

Directions:
In a medium saucepan combine all chocolate syrup ingredients EXCEPT FOR brandy and vanilla, and cook until sugar is melted.  Remove from heat and whisk in brandy and vanilla.  Remove 1 cup of the chocolate syrup and set aside.  Proceed with recipe.
Preheat oven to 180C/355°F  Butter and flour a 13 x 9 " baking dish (I use a pyrex one].
Whisk flour and eggs in a large bowl.  While whisking, slowly dribble in chocolate syrup remaining in pot.  Make sure everything is incorporated.  Pour into prepared baking pan and bake for exactly 20 minutes.   Remove, cut in middle lengthwise and then crosswise into a total of 10-12 pieces.  Pour reserved chocolate syrup over and cool.  (the cake will not have risen much, it is low, dense and fudgy].
Make ganache:  Break up chocolate into small pieces and place in small bowl.  In a small saucepan, scald cream.  Pour hot cream over broken-up chocolate and whisk until chocolate has fully melted into the cream.  Allow to cool for about 1/2 an hour, whisking occasionally, and pour over sokolatopita.
Serving the sokolatopita warm elicits moans of delight from eaters that sound -- well, make it and find out for yourself.
Max's Bagel Recipe


Ingredients:
water, water, fast rise yeast, dry yeast, sugar, salt, salt, egg, cornmeal, honey, honey, flour, sesame seeds, poppy seed

Directions:
Combine 1 ½ cups warm water with 2 packages of traditional dry yeast in a small bowl. Allow the mixture to sit, undisturbed, after stirring the ingredients together, for 5 minutes. If you are using quick-rise yeast, please ignore this step.
Combine in a large bowl: the yeast mixture from step 1 OR 2 packages of dry quick-rise yeast with the sugar and 2 teaspoons of salt.
Add the whole egg, egg yolk, oil, and <U+2153> of a cup honey. Then, add in 2 cups of of flour. Mix until smooth.
Add another 2 ½ cups of flour. Mix using a spatula until you cannot blend in any more flour. If needed, add another ½ cup of flour. Move your dough onto a lightly floured surface.
Knead the dough for about 7-8 minutes, until the dough is smooth and elastic. Add a bit of water if you cannot knead in all the flour, and add a bit more flour if it is too sticky. You can also use a dough hook with an electric mixer for around 6-7 minutes.
Wash off your floured work surface, then re-apply flour to it. Place your kneaded dough back onto it, and cover with a damp towel for 20 minutes.
Punch down the dough. Divide it into 16-20 equal portions.
Form each portion into a ball. Place the ball onto your floured work surface. Flatten it slightly. Then, using your fingers, punch a hole about 1 ½ to 2 inches wide through the center of your bagel. Keep in mind that the hole in the centre will shrink during cooking.
Cover the formed bagels again for 15 minutes.
While the bagels rise, combine 3 quarts (12 cups] of water in a large pot, along with the remaining <U+2153> of a cup honey, and the remaining 1 teaspoon of salt. Bring it to a boil, stirring occasionally.
Dust your baking sheet with cornmeal, and put sesame or poppy seeds onto separate plates, both near your stove.
Preheat your oven to 450 degrees fahrenheit.
Place 2-3 bagels at a time, depending on their size, into the boiling water. You may use a slotted spoon or a spatula. Cook 2-3 minutes, flipping them in the water once.
Place the cooked bagels onto a plate for 1 minute to cool. Do not start the next batch until you have placed the previous one onto your baking sheet.
Dip one side of your boiled bagels into your seeds of choice. Then place the bagels, seeded side up, onto your baking sheet. You may need 2 baking sheets.
Repeat the last 3 steps until all of your bagels have been boiled, coated with seeds, and placed on your baking sheet(s].
Place the baking sheet on a baking tray, then into the oven, for 15 minutes. Remove the bagels and flip them over using tongs, or your hands if you are feeling brave. Place the tray back into the oven for another 9 minutes. Remove the bagels. They should be cooked. If not, put them back in for another 2-3 minutes. Remove the tray and place it on a rack to cool.
Bolognese Sauce


Ingredients:
olive oil, bacon, onion, celery, carrot, garlic clove, cremini mushrooms, ground beef, mild Italian sausage, beef broth, white wine, stewed tomatoes, salt, black pepper, dried basil, dried oregano, red pepper flakes, nutmeg, 2% low-fat milk

Directions:
Preheat a large stock pot for four minutes. Add the oil, bacon, onion, carrot, celery and garlic. Sauté until onion is translucent.
Add all meat. Cook and stir until thoroughly cooked.
Raise heat and add wine, beef broth and mushrooms. Tasting occasionally cook and stir. If wine is starting to overpower the flavor it's a good time for step four.
Turn the heat down and add salt, pepper, basil, oregano, red pepper flakes and nutmeg.
Cover and cook for 20 minutes.
Add crushed tomatoes and bring back to a boil.
Cover partially and simmer slowly for three hours.
Remove from heat and strain liquid using a colander and a large bowl.
Put liquid in a defatting cup and let sit until the fat separates.
Put meat and liquid back into stock pot and bring back to a boil.
Slowing stir in milk, bring back to a boil.
Reduce heat and simmer uncovered 20-30 minutes.
Serve over pasta.
White Wine Chicken Soup
Category: soups-stews-and-chili
By Miriam E D

Amazing, fill-your-house-with-an-aroma-to-drool-for, easy chicken soup. The longer it cooks, the better it gets. The best is made by my mother, but the rest of us can make this wonderful facsimile. Easily multiplied, exceedingly flexible - have fun!  The soup is quite good after 2 hours, but the longer it cooks, the more mellow the flavor will be. If you can, leave it for as many as 6 hours (this is a good recipe when you're in the house all day). Serve with croutons or soup nuts, if desired.

Ingredients:
½ (2 to 3 pound) whole chicken
2  parsnips, peeled and chopped
1 medium head garlic, peeled
2 large onions, chopped
5  carrots, chopped
2  zucchini, chopped
½ cup chopped fresh parsley
2 stalks celery, chopped
2  potatoes, peeled and chopped
1  sweet potato, peeled and cubed
1 packet chicken vegetable soup mix
1 tablespoon dried oregano
1 teaspoon paprika
8 cups water
½ (750 milliliter) bottle white wine
salt and pepper to taste

Directions:
In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper.  Cover and bring to a boil over high heat.  Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 209.7
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 26.1 g
Sugars: 6.2 g
Dietary fiber: 4.5 g
Protein: 10.8 g
Cholesterol: 25.1 mg
Sodium: 218.4 mg
Coffee and Kahlua Flan


Ingredients:
sugar, corn syrup, half-and-half, cinnamon bark, Kahlua, boiling water, eggs, vanilla extract

Directions:
In a small heavy saucepan over medium-high heat, combine the sugar, 1/4 cup water, and the corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8-10 individual molds and tilt to distribute it evenly over the bottom and a little up the sides. Set aside.
Preheat the oven to 325°F In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk, and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlua and the diluted coffee. In a bowl,  lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into the prepared mold(s]. Place the mold(s] in a large roasting  pan and put on the center rack of the oven. Pour boiling water to a depth of 1 inch into the baking pan. Bake, uncovered, until just set and a knife inserted near the center comes out clean, 1- 1 1/2 hours for the large flan, and 40-60 minutes for the individual molds. Remove the roasting pan from the oven, remove the flan(s], and transfer to a wire rack. LEt cool, cover with plastic wrap, and refrigerate for at least 6 hours or for up to 2 days.
To unmold, run a thin knife around the inside edge of the mold(s]. Place a serving plate with a rim over the top and invert the plate and flan together. Lift off the mold carefully, scraping out any of the remaining caramel to run over the flan and around the plate. If you have made a large flan, cut into thin wedges to serve.
Sherry Wine Bread


Ingredients:
instant vanilla pudding, eggs, cinnamon, sherry wine

Directions:
"Mix together to cake consistency. Pour into 2 greased loaf pan. Bake at 350 degrees for 40 minutes. Sprinkle with powdered sugar."
Aamer (Mango) Chutney


Ingredients:
green mangoes, water, sugar, salt, powdered cumin, mustard seeds

Directions:
Cut the mango into 6 pieces., Heat oil in the pan., Fry the mango slices in the hot oil until slightly brown., Remove mango pieces and keep aside., To the same pan add the dry red chilli and panch phoron., Pour in two cups of water, the sugar and the salt., Let this boil then add the mango slices., Simmer over medium heat until the sugar syrup thickens to your desired., consistency., Pour in a serving bowl and sprinkle the dry grounded spices., This can be kept under refrigeration for a week.
Instant Pot® Chicken Congee
Category: world-cuisine
By Buckwheat Queen

Chicken congee is quick and easy to make in the Instant Pot®, cutting down on time but not flavor. Serve this Asian breakfast porridge any time of the day for a satisfying meal.

Ingredients:
1 cup uncooked short-grain white rice
1 tablespoon olive oil
14 ounces boneless, skinless chicken breast
6 cups chicken broth
1 (2 inch) piece grated fresh ginger
1 ear fresh corn, husked
salt and ground black pepper to taste
3  spring onions, sliced
6 teaspoons black sesame seeds
6 teaspoons spicy chili crisp sauce

Directions:
Rinse rice under cold running water until the water runs clear. Set aside. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown chicken on all sides, about 8 minutes, making sure each side is browned before flipping. Add a few tablespoons of chicken broth to the Instant Pot® and scrape off any browned bits from the bottom with a wooden spatula. Turn off Saute function. Add drained rice, ginger, and remaining broth. Cut the kernels from the corn cob and break cob into 3 pieces. Add corn kernels and cob pieces to the pot. Close and seal the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and discard the corn cob pieces. Remove chicken breast. Shred chicken with two forks and return to the congee. Season with salt and pepper and mix well. Divide congee amongst 6 bowls. Top each bowl with equal amounts of sliced spring onions, sesame seeds, and chili crisp.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 299.4
Fat: 9.7 g
Saturated fat: 1.4 g
Carbohydrates: 32.5 g
Sugars: 2.1 g
Dietary fiber: 1.9 g
Protein: 18.3 g
Cholesterol: 43.7 mg
Sodium: 1272.2 mg
Tony Chachere's Basic Cream Sauce


Ingredients:
margarine, all-purpose flour, half-and-half cream

Directions:
1. Melt margarine in a saucepan over medium heat.  Add flour, stir well and add cream (slowly] while stirring.  Continue stirring until you get a thick sauce.
2. To this sauce you can add mushrooms, shrimp, crab meat, grated cheese, white wine, lemon juice, egg yolks or any combination of these.
Mini Meatballs - Italian


Ingredients:
lean ground beef, egg, carrot, onion, Worcestershire sauce, dried oregano, salt, pepper

Directions:
Preheat oven to 400°F Line a baking sheet with nonstick foil or lightly oiled tin foil.
Lightly combine all ingredients, except for dipping sauce. Roll into approximately thirty 1" balls.
Bake meatballs on baking tray for 15 minutes, until internal temperature reaches 160°F.
Greek Pork Chops


Ingredients:
olive oil, lemon juice, Worcestershire sauce, dried oregano, salt, onion powder, garlic powder, pepper, ground mustard, boneless pork loin chops

Directions:
In a large resealable plastic bag, combine the first nine ingredients; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat about 4 - 6 minutes per side, or until just cooked through.  Let rest for 5 minutes before serving.
Berries and Cream Smoothie
Category: drinks
By The Smoothies 101

If you have ever had a bowl of berries mixed with a little sugar and then topped with some whipping cream, you know that it is heavenly. If you haven't tried it before, maybe you shouldn't so that you can avoid forming an addiction. Whether you've had it or not, here is a great recipe that tastes just like it. It is simply in the on-the-go, drinkable form. Garnish with whipped cream and/or berries.

Ingredients:
1 cup heavy cream
¾ cup half-and-half
¼ cup white sugar
½ teaspoon vanilla extract
1 cup frozen blueberries
1 cup frozen strawberries
½ cup frozen raspberries
½ cup frozen blackberries
½ cup milk  (Optional)

Directions:
Pour cream and half-and-half into an electric blender and blend on low speed until it begins to thicken. Add sugar and vanilla extract and mix for about 30 seconds. Add blueberries, strawberries, raspberries, and blackberries. Blend until smooth, adding milk if necessary to make blending easier.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 servings

Calories: 516.7
Fat: 37.6 g
Saturated fat: 23.1 g
Carbohydrates: 42.4 g
Sugars: 30.3 g
Dietary fiber: 4.7 g
Protein: 5.9 g
Cholesterol: 134.3 mg
Sodium: 74.2 mg