xiaoxl/recipe_data huggingface dataset:
Grilling Thick Steaks - The Reverse Sear
Category: meat-and-poultry
By Eric Davis

Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust.

Ingredients:
1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature
sea salt to taste
freshly ground black pepper to taste
1 cup hickory wood chips, soaked
olive oil

Directions:
Season steak generously with salt and black pepper on both sides. Place wood chips in the smoker box of your gas grill according to manufacturer's instructions. Preheat one side of the grill to about 250 degrees F (121 degrees C). Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil. Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum. Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.

Prep time: 10 mins
Cook time: 31 mins
Total time: 46 mins
Yields: 4 servings

Calories: 401.2
Fat: 30.8 g
Saturated fat: 10.9 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 28.9 g
Cholesterol: 91.8 mg
Sodium: 159.5 mg
Cupcakes, Low-Fat Version


Ingredients:
applesauce, flour, water

Directions:
Preheat oven to 350 degrees F.
Spray 24 muffin cups with nonstick flour based cooking spray.
Prepare cake according to package directions except, add 1 tablespoon of flour to the dry mix and blend well.
Substitute the applesauce for the oil in the recipe and use only egg whites instead of whole eggs.
Coq Au Vin Blanc


Ingredients:
bacon, roasting chicken, flour, carrots, mushroom, dry white wine, chicken broth, salt, dried rosemary, dried sage, pepper, cornstarch, fresh parsley

Directions:
In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard].
Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
Transfer the chicken to a plate.
Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
Add the broth, salt, rosemary, sage and pepper and bring to a boil.
Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
Stir in the parsley and spoon over the chicken.
Cajun Seafood Pasta
Category: seafood
By Star Pooley

This recipe is a hot one, but delicious!   If you are weak of tongue, then divide the amounts of peppers in half.  Better to add more than spoil your creation!  Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half.  This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!

Ingredients:
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
½ pound shrimp, peeled and deveined
½ pound scallops
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
1 pound dry fettuccine pasta

Directions:
Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet.  Cook over medium heat, stirring constantly, until just about boiling.  Reduce heat, and add herbs, salt, peppers, onions, and parsley.  Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta.  Serve sauce over noodles.

Yields: 4 - 6 servings

Calories: 695
Fat: 36.7 g
Saturated fat: 21.6 g
Carbohydrates: 62.2 g
Sugars: 3.3 g
Dietary fiber: 3.8 g
Protein: 31.5 g
Cholesterol: 192.8 mg
Sodium: 1054.1 mg
Mushroom Onion Tartlets


Ingredients:
light cream cheese, butter, margarine, flour, flour, fresh mushrooms, green onion, egg, dried thyme leaves, swiss cheese

Directions:
Place cream cheese and 2 tablespoons butter in mixer bowl., Attach bowl and flat beater to mixer., Turn to Speed 4 and beat about 1 minute., Stop and scrape bowl., Add 3/4 cup flour., Turn to Speed 2 and mix about 1 minute, or until well blended., Form mixture into ball., Wrap in waxed paper and chill 1 hour., Divide chilled dough into 24 pieces., Press each piece into greased miniature muffin cup., Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat., Add mushrooms and onions., Cook and stir til tender., Remove from heat and cool slightly., Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl., Using the flat beater, turn to Speed 6 and beat about 30 seconds., Stir in cheese and cooled mushroom mixture., Spoon into pastry-lined muffin cups., Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown., Serve warm.
Ragu Bolognese (Authentic)


Ingredients:
butter, parma ham, mortadella, onion, carrots, celery ribs, garlic cloves, chicken livers, dry white wine, milk, whole tomatoes, tomato paste, nutmeg

Directions:
Prepping makes the whole experience more enjoyable.
Finely chop pancetta.
Finely dice carrots, onions and celery.
Wash livers carefully, then flatten livers and chop.
Warm milk and chicken stock.
Peel Garlic.
In a Dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter. Add the onions and sauté until the onions are soft, 8 – 10 minute. Do not brown.
Add the remaining butter and olive oil.
Add carrots and celery, increase heat to med-high, sauté until they start to brown.
Add pancetta, prosciutto, mortadella or your choice of any combo of meats and sauté one to two minutes.
Remove mixture from pan to a bowl and reserve.
Add chicken liver and stir frequently 1 to 2 minutes.
Add ground beef or meat blend and brown (do not stew meat, if you need to, do so in stages]
Return vegetable mix to Dutch oven.
Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step, develops deep flavor.
Add wine to deglaze, allow it to evaporate 4 - 7 minutes.
Add 1 cup warm milk and pinch nutmeg, allow it to come to a boil, carefully reduce milk for 3 - 5 minutes.
Add passata or whole tomatoes crushed my hand or potato masher.
Add chicken stock and whole garlic cloves stir. Cover and continue to cook for 3 to 4 hours over very low heat or place into oven at 275 for 3 to 4 hours, stirring occasionally.
Several minutes before serving mash garlic cloves against wall of Dutch oven and add remaining milk continue to cook 10 minutes.
Spicy Beer Marinade


Ingredients:
Tabasco sauce, cider vinegar, beer, coarse grain mustard, Worcestershire sauce, soy sauce, garlic, onions, salt, black pepper

Directions:
Combine all ingredients in a small bowl.
Place steak (s] in a zip-type plastic bag, and pour marinade over steak (s].
Turn to coat.
Refrigerate 6 hours or overnight.
Grill.
Veal With Mushroom Sauce


Ingredients:
olive oil, onions, carrots, celery, garlic clove, mushrooms, salt, pepper, tomato sauce, prosciutto ham, capers, flour, salt, pepper, butter

Directions:
In a small pan heat 2 tbsp olive oil over medium heat.  Place the onion, carrot and celery into the heated oil and cook for 8 minutes, stirring frequently. Add the minced garlic and cook 2 minutes longer.
Add the mushrooms, 1/2 tsp salt, 1/4 tsp pepper, and cook for 5 minutes longer, stirring often.
Add 1 cup tomato sauce, 1/2 cup shredded prosciutto ham, 1 1/2 tbsp chopped capers and cook for 25 minutes, stirring occasionally.
Dip the veal into the flour and sprinkle with salt and pepper (amts at your discretion and taste].
Heat a skillet over medium heat, and melt 1/3 cup butter.  Saute the veal in the melted butter for 3 minutes on each side, or until lightly browned.  Add the mushroom sauce, cover, reduce heat to low, and cook over low heat for 20 minutes.
Easy Chicken Taco Meat


Ingredients:
salsa, Wonderful Salsa, water

Directions:
Put together in a saucepan or skillet., Simmer until all liquids are absorbed and meat has become shredded., Stir regularly., Serve.
Fried Garlic Pita
Category: appetizers-and-snacks
By PRINCESSMOLLY08

I sort of made up this recipe, and it turned out to be pretty good. I was trying to imitate a pita with garlic butter sauce appetizer this one restaurant makes.

Ingredients:
2 tablespoons butter, divided
1 tablespoon olive oil
2 tablespoons fresh lemon juice, divided
2 tablespoons finely chopped garlic
½ tablespoon garlic powder
2 small (4 inch) pita bread rounds, cut in half

Directions:
Melt 1 tablespoon butter in a skillet over low heat. Mix in the olive oil, 1/2 the lemon juice, garlic, and garlic powder. Place the pita bread in the skillet, and top with remaining butter and lemon juice. Cook 10 minutes, turning often, until golden brown.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 130.8
Fat: 9.3 g
Saturated fat: 4.1 g
Carbohydrates: 10.6 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 1.8 g
Cholesterol: 15.3 mg
Sodium: 117.1 mg
Vegan Avocado Chocolate Protein Pudding


Ingredients:
avocado, honey, vanilla extract, stevia, soymilk

Directions:
Using a blender or magic bullet, place all the ingredients into the container and blend until all is combined and is thick. If you need more milk, add a little at a time. Remember this is not a smoothie, it's pudding. A very rich pudding.
Pour into 6 individual dessert dishes, cover and place in fridge for about a half hour. Store in fridge but must be eaten within one day.
Enjoy!
Makes 6 petite but very rich tasting servings.
Buffalo Turkey Burgers With Blue Cheese Gravy - Rachael Ray


Ingredients:
chives, parsley, garlic cloves, olive oil, butter, flour, milk, blue cheese, salt, fresh ground pepper, carrots, celery

Directions:
In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley and garlic. Form six patties.
Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns around the pan. Sauté the burgers about five minutes on each side, until cooked through.
In a medium skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and freshly ground black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the blue cheese into the sauce in a figure-eight motion.
To serve, place the top of the roll or a slice of rye bread on a plate, top with the burger. Serve with celery and carrot sticks and a cup of warm, blue cheese dip garnished with some chopped chives alongside. You can also drizzle some buffalo sauce over the top.
Quinoa With Chickpeas and Spinach


Ingredients:
quinoa, water, sea salt, oranges, extra virgin olive oil, green onion, garlic cloves, raisins, chickpeas, spinach, sea salt, cinnamon, pine nuts, orange

Directions:
Rinse the quinoa well and drain in a fine-mesh sieve. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Add the sea salt, orange zest, and rinsed quinoa. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 10 minutes to fluff up.
While the quinoa is cooking, heat the oil in a large skillet that has a tight-fitting lid. Add the onions and saute over medium-high heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and saute until golden.
Add raisins, chickpeas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until the spinach has wilted. Adjust heat if necessary. Drain any excess water after cooking the spinach. Season to taste with sea salt.
To serve, fold the vegetables into the hot, cooked quinoa. Stir in cinnamon. Garnish with the toasted pine nuts (or walnuts] and orange wedges for a final squeeze of juice.
Lasagne


Ingredients:
diced tomatoes, Contadina tomato paste, beef bouillon cubes, basil, brown sugar, olive oil, eggs, ricotta cheese, parsley, parmesan cheese, ground turkey, hamburger, garlic paste, mozzarella cheese, spinach

Directions:
1. Place lasagne noodles in a 6 quart stockpot with a little olive oil.
2. Boil the noodles.
3. Meanwhile, brown the hamburger on 3.
4. Add the diced tomatoes to the hamburger along with the tomato paste. Add the garlic.
5. Add basil and italian seasoning to the tomatoes, hamburger, and tomato paste. Keep it boiling on 3 for 10 minutes.
6. Meanwhile, mix the eggs and ricotta with parsley.
7. Now that the noodles are done, rinse them with cold water and pat dry.
8. Take 3 noodles to the bottom of a lasagne pan.
9. Take 1/3 the ricotta mixture to the noodles in the pan. Spread evenly.
10. Take 1/3 the hamburger mixture over the top of the ricotta.
11. Evenly spread the mozzarella over the mixture.
12. repeat twice.  Then to the top add parmesan. Next, add spinach evenly over the top.
13. Bake at 350 degrees for 30 minutes or until melted! Done!
Speedy Chinese Chicken


Ingredients:
ground chicken, sesame seeds, lettuce leaves

Directions:
Cook sesame seeds in large skillet or wok for 3 minutes over medium heat or until golden brown in color.
Remove from heat and set aside.
In same skillet, heat oil over medium-high heat until hot.
Cook chicken approximately 6 minutes or until it is no longer pink, stirring occasionally.
Add coleslaw and stir fry sauce.
Stir.
Cook 2-3 minutes or until crisp tender.
Serve on lettuce leaves if desire and sprinkle with sesame seeds for garnish.
Pastitsio (Slow Cooker)


Ingredients:
onion, ground beef, tomato sauce, salt, ground black pepper, dried oregano, ground allspice, ground cinnamon, macaroni, eggs, milk, parmesan cheese, half-and-half, all-purpose flour, ground nutmeg

Directions:
Saute onion and beef together in a skillet. Drain excess fat after the beef is browned.
Add the tomato sauce, salt, pepper, oregano, allspice and cinnamon into the meat and onions. Set aside to cool.
Beat together one egg and milk, and stir into the uncooked macaroni, along with 1/4 cup of the Parmesan cheese.
Place the macaroni mix into a greased 5 qt slow cooker.
Whisk one egg into the tomato-meat sauce. Pour it over the macaroni in the slow cooker.
Combine the two remaining eggs, flour and half and half in a bowl and whisk together well, Add the remaining 3/4 cup Parmesan cheese and whisk again.
Gently pour the half-and-half mixture over the tomato sauce layer, trying not to disturb it if possible. Sprinkle with nutmeg.
Cover and cook on Low for 4 to 5 hours, until macaroni is soft and sauce is bubbling around the edges. (Not sure how to check the macaroni when it's the bottom, but that's what she wrote!].
Million Dollar Casserole


Ingredients:
elbow macaroni, sour cream, cottage cheese, cream cheese, onion, parmesan cheese, pepper, mozzarella cheese

Directions:
Cook 1 lb. elbow macaroni and lay half in a 9x13 baking dish.
Spread the above mixture evenly over the macaroni.
Layer on the rest of the pasta and pour on 28 oz. Ragu Traditional Spaghetti Sauce.  Top with Mozzarella Cheese.
Refrigerate overnight and take out 4 hours before baking at 350 for 45 minutes.
Ginger Pork With Peanuts Elephant Walk


Ingredients:
garlic cloves, shallots, ground pork, tamarind juice, sugar, salt, gingerroot, peanuts, spinach, fresh cilantro stem, red bell pepper, rice

Directions:
Heat the oil in a large skillet over medium-high heat and fry the garlic and shallots until crisp and brown but not burned, about 30 seconds. Remove with a slotted spoon and set aside.
In the same pan, brown the pork, breaking it apart as it cooks, about 3 minutes. Stir in the tamarind juice, sugar and salt. Stir in the fried garlic and shallots and the ginger. Lower the heat to medium and cook for 3 minutes more, or until the liquid has almost evaporated. Stir in the peanuts. Remove from the heat and set aside.
If you want to make little packets, dip the spinach leaves in boiling water to blanch and lay out on a towel to drain. Place a teaspoonful of the pork mixture in the center of each leaf, and fold over both sides of the leaf and then fold the top and bottom over. Arrange seam side down on a platter. If you decide to forgo the packets, put the pork mixture in a serving bowl and garnish with cilantro and red peppers. Serve warm or at room temperature with Crispy Rice.
Imperial Egg Rolls


Ingredients:
ground pork, shrimp, green onion, cellophane noodles, carrot, water chestnuts, sugar, fish sauce, pepper

Directions:
Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
Combine all ingredients thoroughly.
Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
Drain on paper towels & serve.
(if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.].
Blueberry Quick Bread


Ingredients:
butter, sugar, eggs, lemon juice, all-purpose flour, baking powder, salt, nonfat milk, fresh blueberries, frozen blueberries, pecans, walnuts, flaked coconut

Directions:
In large mixing bowl, cream butter and sugar blend.
Add the eggs, egg whites and lemon juice; mix well.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fold in the blueberries, pineapple, pecans and coconut.
Transfer to two 8-inch by 4-inch by 2-inch loaf pans coated with cooking spray.
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Salisbury Steak My Way


Ingredients:
lean ground beef, salt, pepper, garlic cloves, carrots, snow peas, broccoli floret, chicken broth, soy sauce, rice vinegar

Directions:
Combine burger, salt, pepper and garlic in a bowl and then shape into 4 patties.
In a skillet cook patties over medium heat for 10-12 min, flipping once.
Remove meat from skillet.
In a bowl combine chicken broth, soy sauce, rice vinegar, sesame oil and glucomannan. *The glucomannan will start setting up into a gel on the bottom of the bowl so whisk again right before adding to skillet.
To skillet add carrots, bell peppers, snow peas and broccoli. You might need to add a small amount of oil if the pan is dry. Saute for 5 minutes.
Add liquids to skillet and bring to a boil. Cook, stirring constantly, for an additional 5 minutes.
Remove from heat and let rest for about 6 minute The sauce will thicken as it cools.
Serve patties smothered in sauce and vegetables.
Italian Kale


Ingredients:
extra virgin olive oil, kale, chicken broth, bell pepper, fresh garlic, salt

Directions:
"In a large pot heat oil on medium-high heat. Toss in onions, peppers, and garlic. Cook for a two or three minutes, then add all of the chopped kale and broth/water. Turn heat to medium and cook until tender. (This is really up to you - I like mine a little al dente!] Salt and toss before serving."
Stir-fried Lemon Chicken


Ingredients:
chicken breasts, cornflour, lemon juice, sugar, rice wine, dry sherry, soy sauce, garlic, red chile, cornflour

Directions:
Mix the egg white with the corn flour, combine with the chicken, cover and put in the fridge for about 30 minutes.
Heat the oil in a wok until moderately hot and stir-fry the chicken for about one minute until they have turned white.
Drain the chicken in a sieve or colander, discard the oil and wipe the wok clean.
Reheat the wok, add all the sauce ingredients, except the corn flour mix, and bring it to the boil, then add the corn flour mix and simmer for one minute.
Return the chicken strips to the wok and continue to stir-fry them for a few minutes until done and coated with the sauce.
Do a last taste check for soy, sugar and lemon juice.
Hungarian Goulash Soup


Ingredients:
beef, butter, onion, paprika, carrots, water, potatoes, caraway seed

Directions:
Cut beef into 1 inch squares.
Brown chopped onion in butter; add paprika and fry slightly; do not brown paprika.
Add cubed beef, salt and pepper; simmer until tender in its own juices,  being careful not to scorch.
Add carrots and water and simmer until carrots are partly cooked.
Add potatoes; cook until potatoes are done, for about 1 hour.
Serve with dumplings if desired.
Fennel-Smoked Salmon
Category: main-dish
By Chef John

Definitely give this a try if you have problems with salmon sticking to your grill grates. Since the fish never touches the grill here, it's easy on, easy off. Just this feature alone makes the technique worthwhile.

Ingredients:
2 cups wood chips
1 bulb fennel, trimmed and very thinly sliced
2 (7 ounce) salmon fillets
salt and ground black pepper to taste
1 cup quartered cherry tomatoes
3 tablespoons olive oil
1  lemon, juiced
2 tablespoons fennel fronds and threads
1 pinch white sugar
salt and ground black pepper to taste

Directions:
Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour. Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed. Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note). Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 2 servings

Calories: 512.2
Fat: 33.5 g
Saturated fat: 5.8 g
Carbohydrates: 14 g
Sugars: 1 g
Dietary fiber: 4.6 g
Protein: 39.8 g
Cholesterol: 97.3 mg
Sodium: 306.1 mg
Udon With Butter Straw Mushrooms Oyster Wine Sauce


Ingredients:
yellow onion, salt, dried chives, heavy cream, oyster sauce, unsalted butter, fresh udon noodles

Directions:
In a hot wok add oil and place on a hot heat stove top.
Add onion and stir fry until golden brown.
Season the mixture with salt and garlic and chives and combine mixture.
Add in the straw mushroom and heavy cream and bring to a boil.
Reduce to a simmer for 10 minutes, add in the wine and oyster sauce and blend well.
Add in the butter and udon and combine and serve hot.