xiaoxl/recipe_data huggingface dataset:
Elephant Soup


Ingredients:
beef, onion, carrot, celery root, onions, peanuts, leek, button mushroom, butter, sea salt, ground black pepper

Directions:
Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown.
Meanwhile, make a mirepoix (soffritto or Holy trinity] from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender.
Add mirepoix to the meat, cook for 1 – 2 minutes.
Add beef broth and simmer for 45 minutes.
Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated.
Adjust the seasoning and add the butter and cream.
Creamy Baked Brussels Sprouts


Ingredients:
Brussels sprouts, green onions, onion, salt, pepper, milk

Directions:
Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
Cut all brussels sprouts in half, if needed so they are all similar in size.
In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.
Spring Salad
Category: salad
By BROWNDOG

People are surprised when they taste this salad with the odd combination of ingredients, but it's a very very good salad.

Ingredients:
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
½ cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
½ cup raisins
½ cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
¼ cup white sugar

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 540.4
Fat: 44.8 g
Saturated fat: 9.9 g
Carbohydrates: 28.9 g
Sugars: 20.5 g
Dietary fiber: 3.7 g
Protein: 9.4 g
Cholesterol: 39 mg
Sodium: 546.5 mg
Teriyaki Chicken Noodles


Ingredients:
soy sauce, mirin, brown sugar, water, canola oil, cornflour, skinless chicken breasts, carrot, bok choy, spring onion, gingerroot

Directions:
In a small bowl, mix together the cornflour with 2 teaspoons water. Set aside.
Cook the noodles for 3 minutes then drain under cold water and set aside.
Mix together the soy sauce, mirin, brown sugar and water in a bowl.
Heat a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 5 minutes.
Remove and set aside. Scrape the wok/frying pan clean.
Add the remaining oil and stir-fry the carrot and bok choy for 7 minutes.
Add the cooked somen noodles and stir-fry for 30 seconds.
Add the ginger, spring onion and chicken and stir-fry for 1 minute.
Stir through the sauce then, while stirring constantly, add the cornflour paste until the sauce thickens.
Pecan Broccoli Salad


Ingredients:
broccoli floret, whole pecans, pecans, bacon, raisins, red onion, low-fat mayonnaise, sugar, white vinegar, parmesan cheese

Directions:
Toss the first five ingredients in a large salad bowl., In a separate bowl mix the remaining ingredients., Add to salad bowl., Toss well and serve.
Sesame-Soy Salad Dressing


Ingredients:
ginger, garlic, canola oil, rice vinegar, soy sauce, water, honey, pepper

Directions:
"Place all ingredients in a 2 cup jar and shake well to dissolve. Store in refrigerator for up to 3 weeks."
Peanut Butter Bites


Ingredients:
brown sugar, confectioners' sugar, unsalted butter, chunky peanut butter, chocolate chips

Directions:
In double boiler, melt chocolate chips.
Mix thoroughly first 4 ingredients. Use dough attachment on mixer or by hand.
Spread mixture into 9x12 pan. Place wax paper over top and roll flat with glass or rolling pin.
Spread melted chocolate over top. Cool and cut into approximately 2" or smaller pieces.
Island Oatmeal (Pina Colada Porridge)


Ingredients:
quick-cooking oats, coconut, milk

Directions:
Combine oats, juice, pineapple pieces & coconut essence in a bowl., Microwave for 1 minute and give it a stir., Microwave for a further minute., Serve with milk & toasted coconut., Enjoy!
Forgotten Cookies


Ingredients:
salt, sugar, chocolate chips

Directions:
Preheat oven to 350°.
Beat egg whites until stiff.
Add salt and sugar and beat a little more.
Fold in nuts and chips.
Drop batter by teaspoons on baking sheets.
Place in oven and turn oven off. Let set overnight (no peeking!].
Dirty Rice


Ingredients:
red pepper flakes, salt, black pepper, paprika, dry mustard, cumin, thyme, oregano, bay leaves, mild Italian sausage, onion, celery ribs, garlic cloves, butter

Directions:
Combine seasoning mix and set aside.
Preheat a large skillet for a few minutes. Cook sausage and bay leaves until sausage is browned. Chop onion, celery and garlic.
After sausage has browned stir in seasoning mix, onion, celery and garlic. Add butter and stir until melted. Reduce heat to medium and cook for 8 minutes, stirring constantly.
Add stock and cook 8 minutes on high. Add rice, cover and cook on low for 15 minutes.
Remove bay leaves and serve.
Grilled Garlic Cheese Grits


Ingredients:
water, grits, salt, cheddar cheese, garlic, olive oil

Directions:
I a sauce pan, bring water to a boil; slowly add grits and salt, stirring constantly; Reduce heat:simmer, uncovered, for 40-45 minutes or untill thickened, stirrin occasionally.
Add cheese and garlic; stir until cheese is melted, Spray 9-inch baking dish with nonstick cooking spray; Cover and refrigerate for 2 to 2 1/2 hours or until frim.
Before starting the grill, coat the grill rack with nonstick cooking spray; Cut the grits into 3-inch squares; Brush both sides with olive oil.
Grill, covered, over medium heat for 4 to 6 minutes on each side or until lightly browned.
Vidalia® Onion Straws (Onion Strings)
Category: appetizers-and-snacks
By lcasad

Wonderful crispy onions made from Vidalia® or any good sweet yellow onions. These are famous in several restaurants around the Southeast. A great southern staple. Serve hot for best results. Slice onions as thin as possible. You should be able to see the knife clearly through the onion as you slice it.

Ingredients:
2 cups buttermilk
2 large sweet onions (such as Vidalia®), very thinly sliced and separated into rings
2 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
½ teaspoon paprika
1 quart vegetable oil for frying, or as needed

Directions:
Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions. Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 262.4
Fat: 12 g
Saturated fat: 1.8 g
Carbohydrates: 32.9 g
Sugars: 4.7 g
Dietary fiber: 2 g
Protein: 6 g
Cholesterol: 2.5 mg
Sodium: 939.2 mg
Stuffed Eggplant with Shrimp and Basil
Category: seafood
By TRUCKERDOO

Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.

Ingredients:
1  eggplant, halved lengthwise
½ cup olive oil, divided
salt and pepper to taste
8  medium shrimp - peeled, deveined and chopped
⅛ cup chopped fresh basil
2 cloves garlic, chopped
½ cup white wine
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes. Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 2 servings

Calories: 923.9
Fat: 63.5 g
Saturated fat: 11.1 g
Carbohydrates: 59.1 g
Sugars: 9.2 g
Dietary fiber: 11.3 g
Protein: 22.6 g
Cholesterol: 53.7 mg
Sodium: 2380.3 mg
Kartoffelsalat (Warm German Potato Salad)


Ingredients:
potatoes, beef broth, all-purpose flour, sugar, celery seed, salt, pepper, cider vinegar, onion, fresh parsley

Directions:
Cut potatoes into bite sized pieces.
In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
In large bowl toss potatoes, parsley and broth mixture until evenly coated.
**this can be made ahead and slightly warmed in the microwave.
Butternut Squash and Turnip Soup
Category: soups-stews-and-chili
By Rosemary Stanley

Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.

Ingredients:
3 tablespoons butter
1 tablespoon olive oil
2 cups cubed butternut squash
2 cups cubed turnips
1 cup thinly sliced celery
1  onion, diced
3 cloves garlic, minced
1 quart chicken stock
1  bay leaf
1 tablespoon honey
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
⅜ teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 pinch salt to taste

Directions:
Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering. Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 204
Fat: 13 g
Saturated fat: 6.2 g
Carbohydrates: 22.3 g
Sugars: 10.6 g
Dietary fiber: 3.8 g
Protein: 2.7 g
Cholesterol: 23.6 mg
Sodium: 853.7 mg
Panko-Crusted Tilapia Sticks


Ingredients:
panko breadcrumbs, garlic powder, onion powder, paprika, black pepper, salt, egg, milk, ketchup, pepper, salt

Directions:
Preheat oven to 425°F.
Slice tilapia filets into 1-inch wide x 3-inch long "sticks".
Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper.  Stir until thoroughly combined.
In another shallow bowl, whisk egg.  Then whisk in milk, ketchup, salt and pepper.
Lightly coat a medium-sized baking pan with cooking spray.
Dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture.  Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
Bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves] and return to the oven for another 2-3 minutes.
Allow to cool slightly, serve and enjoy!
Sauteed Snapper With Plum Tomatoes and Spinach


Ingredients:
olive oil, red snapper fillets, salt, black pepper, plum tomatoes, garlic, dry white wine

Directions:
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side. Remove fish from pan.
Heat remaining 1 1/2 teaspoons olive oil in pan over medium-high heat. Add tomato and garlic; sauté 1 minute. Stir in wine; simmer 2 minutes. Add spinach to pan; cook for 1 minute or just until spinach wilts. Return fish to pan. Spoon tomato mixture over fish; cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness.
Easy Air Fryer Pork Chops
Category: main-dish
By Soup Loving Nicole

Boneless pork chops cooked to perfection in the air fryer. This recipe is super simple and you couldn't ask for a more tender and juicy chop.

Ingredients:
½ cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
½ teaspoon ground black pepper
4 (5 ounce) center-cut pork chops
2 tablespoons extra virgin olive oil

Directions:
Preheat the air fryer to 380 degrees F (190 degrees C). Combine Parmesan cheese, paprika, garlic powder, salt, parsley, and pepper in a flat shallow dish; mix well. Coat each pork chop with olive oil. Dredge both sides of each chop in the Parmesan mixture and set on a plate. Place 2 chops in the basket of the air fryer and cook for 10 minutes; flipping halfway through cook time. Transfer to a cutting board and let rest for 5 minutes. Repeat with remaining chops.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 304.7
Fat: 16.6 g
Saturated fat: 5 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 35.3 g
Cholesterol: 90.3 mg
Sodium: 684.9 mg
Lamb, Shallot and Date Tajine


Ingredients:
leg of lamb, ground coriander, ground ginger, saffron, olive oil, shallots, garlic cloves, all-purpose flour, tomato puree, cinnamon stick, lamb stock, flat leaf parsley, preserved lemon, dates, clear honey

Directions:
Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
Mix well and leave to marinate for 24 hours.
Brown off the lamb and set aside.
Fry the shallots until lightly golden then add the garlic and the lamb.
Add the flour, tomato puree and cinnamon stick.
Stir in the lamb stock and bring to the boil.
Cover tightly and simmer gently for 1 1/2 hours.
Add the parsley, coriander, lemon rind, dates and honey.
Accompaniments Serve with spiced couscous.
This sounds like the type of thing that might work well in a crockpot.
Cajun Butter Sauce


Ingredients:
chili powder, black pepper, garlic powder, butter, cornstarch, chicken broth

Directions:
.In a small bowl, mix together the cornstarch and broth until well combined. set aside.
In a saucepan, mix together spices and cook in hot butter for one minute. Add broth mixture, and bring to a boil. Whisk over high heat until mixture begins to thicken slightly. Remove from heat. Serve hot over vegetables.
Chickpea and Edamame Salad
Category: salad
By Jenny

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Ingredients:
2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Directions:
Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 239.1
Fat: 12.5 g
Saturated fat: 1.7 g
Carbohydrates: 30.1 g
Sugars: 14.9 g
Dietary fiber: 3.3 g
Protein: 3.2 g
Cholesterol: 1.3 mg
Sodium: 250.8 mg
Date and Walnut Loaf - Fat Free


Ingredients:
self raising flour, baking powder, salt, brown sugar, dates, walnuts, egg, milk

Directions:
Preheat oven to 150°C (300°F].
Chop dates into small dice and chop walnuts.
Sift flour baking powder and salt into bowl, mix in the sugar dates and walnuts.
Lightly beat egg and milk together and stir into mixture.
Mix well until batter is smooth.
Cook in prepared loaf tin for approximately 45 - 60 minutes.
To keep moist, after it’s cooled for half an hour or so, drape a clean tea towel over the cake.
You can slice up all the cake and freeze it wrapped in foil.
Sausage Brunch Casserole
Category: breakfast-and-brunch
By JENNISELLERS

This is a great breakfast casserole my grandmother and mother always make!

Ingredients:
1 ½ pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
4  eggs, beaten
¾ cup milk
salt and pepper to taste

Directions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 389.3
Fat: 31.8 g
Saturated fat: 11.8 g
Carbohydrates: 9.3 g
Sugars: 2.4 g
Protein: 15.1 g
Cholesterol: 113.9 mg
Sodium: 671.4 mg
Lasagna Bolognese (Lasagna Al Forno)


Ingredients:
extra virgin olive oil, butter, onion, carrot, celery, garlic clove, dry white wine, salt, pepper, tomatoes, nutmeg, milk, heavy cream, butter, flour, milk, salt, parmigiano-reggiano cheese, nutmeg

Directions:
TOMATO SAUCE.
Place oil and butter in a saucepan, and turn the heat to medium.
When the butter starts foaming, add the diced onion, carrot, celery, and garlic.
Sauté and stir until the onion is soft and translucent.
This is the time to add the ground meat if using.
Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.
Add the wine, salt and pepper (to taste]. Turn the heat to high, and let the wine evaporate. (Posting of 1/4 cup wine would not register correctly when entering recipe].
Add the tomato, nutmeg, and milk (milk helps cut down on acidity].  When the sauce starts boiling, turn the heat to low.
Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
WHITE SAUCE.
Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
Add the flour, stirring continuously until golden.
Add the milk a little at a time.  Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
Turn heat off. Add salt to taste, and stir in the 1 oz. grated parmigiano cheese and pinch of nutmeg.
PASTA.
Begin cooking lasagna pasta in salted water as directed on package.  Prepare al dente. To stop the cooking process, run cold water over drained pasta.
While pasta is cooking, begin.
PREHEAT oven to 350 degrees.
Grease heavily a large 13x9 baking dish.
Spread 2-3 Tbs. of tomato sauce over the bottom of the baking dish.
Place one layer of pasta over sauce in dish.
Spread with tomato sauce but not so thick you can't see pasta showing thru.
Spread with Balsamella white sauce. Try to pour as evenly as possible but don't blend.  Not all tomato sauce should be covered.
Top with 2 ozs grated parmigiano reggiano cheese.
Repeat two times.
Top layer will be a beautiful marble of white sauce over the tomato sauce.
Bake for about 25 – 30 minutes.  Doneness is when you fork the lasagna, it will pull out easily from the pasta.
Serve hot.
Forevermama's Banana Bread


Ingredients:
flour, baking soda, salt, butter, sugar, eggs, buttermilk, banana, vanilla extract, walnuts

Directions:
Combine flour, baking soda and salt and set aside.  Cream butter with sugar until fluffy.  Add eggs and buttermilk and mix well.  Add flour mixture alternately with bananas, beginning and ending with flour.  Stir in vanilla, banana extract (if using] and nuts (optional].  Bake in a well greased 9 - 5 inch loaf pan at 350 degrees for 1 hour, or until a toothpick, inserted in center comes out clean.
NOTE:  If you don't have buttermilk on hand, make your own.  To your measurement cup add about 1 tablespoon of white vinegar or 1 tablespoon lemon juice.  Let it sit a bit and you'll have your substitute buttermilk.  The banana extract is my own addition, this is a huge help if your bananas are not quite brown/ripe enough, it'll boost the flavor.  As a matter of fact, I always us it even when my bananas are perfectly ripe.  It's a definate must if you want your product to stand out.
Raisin Cupcakes


Ingredients:
dark raisin, rum, flour, baking powder, cinnamon, butter, sugar, eggs, vanilla, half-and-half, milk

Directions:
Set oven to 325 degrees F.
Line 16 standard-size muffin cups.
In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
In a small bowl combine the flour with baking powder and cinnamon.
In another bowl beat together butter and sugar until light and fluffy.
Add eggs and vanilla, beat well.
Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
Drain raisins and  discard soaking liquid, then stir raisins into batter.
Spoon batter into prepared muffin pan filling three-quarters full.
Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
Cool then transfer to a rack.
Apple Paste


Ingredients:
apples, water, sugar, lemon

Directions:
Line a 8” or 9” cake pan with parchment paper which has been lightly greased with vegetable oil.  (Place your squeezed lemon juice by your prepared pan so you don’t forget.].
Put the apples in a large saucepan and add water, just to cover.  Bring to a boil and cover pan with a lid.  Cook for about 30 – 40 minutes until apples are very soft.
Strain and discard the liquid.  (Note:  I strained mine in a colander and lightly pressed with the back of a spoon to release some liquid.] Place the apples in a food processor or blender and puree/pulverize into a fine pulp.  Measure how many cups puree.
Return the apple pulp to the saucepan and allow 1 cup of sugar for each 2 cups of puree.  Over low heat dissolve the sugar then increase heat, stirring continuously with a wooden spoon until the mixture is very thick, about 45-50 minutes.  Adjust heat as you go.  The mixture will deepen in color and considerably pull away from the sides and bottom of the pan.  When drawing a spoon through the paste, if the drawn line in the bottom of the pan does not disappear, it is thick enough.
Stir in the lemon juice.
With a spatula, spread the paste evenly to form a slab.  Cool completely.  Invert onto a platter and allow to dry for a day or two.  Cut into cubes.  (Note:  If you didn’t cook the mixture long enough, it is possible to firm it by placing the pan in a low oven for a few minutes to dry.].
Store in an airtight container.