xiaoxl/recipe_data huggingface dataset:
Stoemp (Belgium)


Ingredients:
russet potatoes, chicken broth, salt, leeks, nutmeg, heavy cream, unsalted butter, fresh ground black pepper

Directions:
Boil the potatoes with the salt. Drain and run through a ricer or mash.
Meanwhile, rinse the leeks thoroughly and slice them into rings.
Melt the butter in a large pan and add the leek slices. Cook for five minutes or until soft, continuing to stir (you don't want them to brown].
Add the chicken stock, cream, nutmeg and salt and pepper to taste.
Bring just to a boil, then reduce heat and simmer for 15 minutes. Strain off the liquid, reserving it, and add the leeks to the potatoes.
Return the sauce to the pan and bring it back to a boil. Continue to boil, stirring continuously, until the sauce is reduced by half. Then add it to the mashed potatoes (you can also add some extra butter and cream if the mixture is too dry].
At this point you can either serve, or you can turn the stoemp into a baking dish and bake at 300 degrees for 2 hours (this will give it a crispy top].
Raspberry Oatmeal Bars
Category: desserts
By Megan

Quick and easy, but they taste so decadent.

Ingredients:
1 (18.25 ounce) package yellow cake mix
2 ½ cups quick cooking oats
¾ cup margarine, melted
1 cup raspberry jam
1 tablespoon water

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Prep time: 15 mins
Cook time: 23 mins
Total time: 38 mins
Yields: 1 - 9x13 inch pan

Calories: 210.4
Fat: 8.7 g
Saturated fat: 1.4 g
Carbohydrates: 31.8 g
Sugars: 18 g
Dietary fiber: 1.1 g
Protein: 2.1 g
Cholesterol: 0.4 mg
Sodium: 207.8 mg
The Best Firehouse Chili


Ingredients:
ground beef, ground turkey, crushed tomatoes, dark red kidney beans, green onions, fresh garlic cloves, red bell pepper, chili powder, ground cumin, paprika, cayenne powder, dried oregano, adobo seasoning, fresh ground black pepper, salt, water

Directions:
In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt.
In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat.
Add spices and seasonings, stir.
Add crushed tomatoes.
Add kidney beans that have been drained and rinsed.
Add beer, stir.
Add water or stock (if needed] until desired consistency is reached.
Bring to a boil, reduce heat to low.
Simmer for approximately 1 ½ - 2 hours, stirring every so often.
Serve over rice with a dollop of sour cream and shredded cheese.
Fresh Fruit Salad with Honey Lime Dressing
Category: salad
By TARA_BULL

Refreshing and delicious!

Ingredients:
1 cup fresh pineapple chunks
1 cup orange segments
1 cup halved fresh strawberries
1 cup cantaloupe chunks
1 cup watermelon chunks
1 cup grapefruit chunks
1 cup halved seedless grapes
6 tablespoons salad oil
3 tablespoons lime juice
3 tablespoons honey
¼ teaspoon vinegar, or to taste
1 pinch ground ginger

Directions:
Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes. Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

Prep time: 10 mins
Total time: 50 mins
Yields: 14 servings

Calories: 102.6
Fat: 6 g
Saturated fat: 0.9 g
Carbohydrates: 13.1 g
Sugars: 11.1 g
Dietary fiber: 1.2 g
Protein: 0.6 g
Sodium: 2.7 mg
Speedy Salami Spirals


Ingredients:
character(0]

Directions:
Preheat oven to 400°F
Line large baking sheet with parchment paper or spray with nonstick cooking spray.
Unroll dough on cutting board or clean work surface; press into 16X 10-inch rectangle.  Sprinkle evenly with cheese; top with salami slices.
Starting with long side, tightly roll up dough and filling jelly-roll style, pinching seam to seal. Cut roll crosswise into 1/2-inch slices; arrange slices cut side down on prepared baking sheet. (If roll is too soft to cut, refrigerate or freeze until firm.].
Bake about 15 minutes or until golden brown. Serve warm.
Roasted Wild Mushrooms and Potatoes
Category: side-dish
By Chef John

You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?

Ingredients:
2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed  (Optional)
salt to taste
1 teaspoon olive oil  (Optional)
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up. Roast in the preheated oven for 30 minutes. While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook. Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes. Turn oven heat up to 425 degrees F (220 degrees C). Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes. Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 335
Fat: 13.7 g
Saturated fat: 2.3 g
Carbohydrates: 44.9 g
Sugars: 3.5 g
Dietary fiber: 6.2 g
Protein: 9.7 g
Cholesterol: 5 mg
Sodium: 168.2 mg
Chinese Wife Cake (Lo Paw Bang)


Ingredients:
winter melon, sesame seeds, caster sugar, glutinous-rice flour, water, plain flour, caster sugar, golden syrup, shortening, vanilla essence, water, plain flour, shortening, egg

Directions:
Preheat oven at 180°C.
Mix filling ingredients. Divide into 60g portions.
Mix water dough ingredients. Set aside for 1/2 hour. Divide into as many pieces as there are filling portions.
Mix flour and shortening. Place in plastic wrap and place in fridge for 1/2 hour. Divide into portions also.
Wrap oil dough in water dough. Roll flat into round pieces.
Place filling in dough and flatten. Brush egg glaze.
Place cakes on greased cookie sheet and bake at 180C for 20-25 minutes.
Zesty Steamed Cauliflower


Ingredients:
cauliflower, onion, mayonnaise, cheddar cheese, lemon juice

Directions:
Steam whole cauliflower for approximately 20 minutes.
Remove from steamer and place in a casserole dish.
Blend all other ingredients together and pour over cauliflower.
Place in oven on broil for approximately 10-15 minutes or until top starts to lightly brown.
Orange Kale Salad


Ingredients:
kale, mandarin orange, carrot, radishes, red wine vinegar, maple syrup, lemon juice, olive oil, salt

Directions:
Remove stems from kale and tear into bite site pieces.
Shred carrot.
Slice radishes in half and then into slices.
Cut orange in half and cut skins from half segments.
Toss vegetables and orange.
Separately combine vinegar, oil, lemon juice, and salt. Whisk until combined, then pour over salad.
Serve in two salad bowls.
Pineapple-Banana Protein Blaster


Ingredients:
banana, low-fat soymilk

Directions:
Peel banana and place it in chunks in blender., Add remaining ingredients., Cover and blend until a smooth consistency.
White Cheese Dip
Category: appetizers-and-snacks
By ecmcg

A creamy restaurant-style white cheese dip. Goes great with tortilla chips or as a topping for any Mexican dish.

Ingredients:
24 ounces white American cheese, cubed
12 ounces Monterey Jack cheese, cubed
1 pint half-and-half
1 pint heavy whipping cream
1 (4 ounce) can diced jalapeno peppers, drained
1 cup frozen chopped spinach, thawed and squeezed dry

Directions:
Combine American cheese, Monterey Jack cheese, half-and-half, cream, and jalapeno peppers in a large saucepan over medium-low heat; gradually stir spinach into mixture, a few tablespoons at a time. Cook and stir dip until melted and smooth, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 36 servings

Calories: 169
Fat: 15.5 g
Saturated fat: 9.9 g
Carbohydrates: 2.1 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 7.2 g
Cholesterol: 48.7 mg
Sodium: 400.4 mg
Got Milk Cake Recipe


Ingredients:
flour, baking powder, butter, sugar, eggs, vanilla, milk, sweetened condensed milk, evaporated milk, Cool Whip Topping

Directions:
Preheat oven to 350*.Spray a 13 x 9 inches pan with non-fat vegetable cooking spray.
Combine flour and baking powder; set aside. Cream butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually add flour mixture, beating until well blended after each addition. Pour into prepared baking pan.
Bake until toothpick inserted in center comes out clean.  About 30 minutes.Pierce warm cake with large fork at 1/2-inch intervals. Combine the three milk products. Pour slowly over top of cake. (Milk mixture will slowly be absorbed by the cake.] Cool completely. Cover.
REFRIGERATE 1 hour or until ready to serve. Frost cake with the whipped topping just before serving. Store leftover cake in the refrigerator.
Monkfish Provincial
Category: seafood
By Paul Kandel

A great recipe for monkfish or tilapia with garlic, tomatoes, mushrooms, and white wine. This is one of my mother's favorite recipes! Serve over pasta or rice.

Ingredients:
salt and pepper to taste
Cajun seasoning to taste
½ cup all-purpose flour
1 ½ pounds monkfish fillets, roughly chopped
2 tablespoons olive oil
¼ cup butter
3 cloves garlic, minced
1 large tomato, diced
1 (8 ounce) package sliced fresh mushrooms
¼ cup dry white wine
1 tablespoon chopped fresh parsley

Directions:
In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat. Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 384.7
Fat: 21.3 g
Saturated fat: 8.3 g
Carbohydrates: 16.8 g
Sugars: 2.4 g
Dietary fiber: 1.6 g
Protein: 28.7 g
Cholesterol: 73.1 mg
Sodium: 294.5 mg
Curry Cheddar Cheese Spread


Ingredients:
cream cheese, sharp cheddar cheese, curry powder, mango chutney, coconut, pecans, currants, apple, celery

Directions:
"In food processor blend together cream cheese, imperial cheese, and curry powder. Form in a ball on your serving plate and put in fridge for at least an hour, the longer you refrigerate, the more curry flavor you get! Spread chutney on top and sprinkle with the coconut, pecan and currant mixture. serve with apple, celery, crackers and pretzels! Delicious!"
Red Smashed Potatoes


Ingredients:
potatoes, milk, butter, sour cream, chives

Directions:
Bring potatoes to a boil in a large pot, then reduce heat and simmer until done., Drain and place on low heat for a couple minutes to remove excess moisture., Add milk, butter, sour cream and chives., Mash and add salt and pepper to taste.
Grilled Salmon With Tangy Citrus Salsa


Ingredients:
navel orange, lemons, serrano chilies, red onion, cilantro, sugar, fresh oregano, basil, salmon fillets, lemon juice

Directions:
Roughly chop the orange and lemon segments, retaining all of the juice that accumulates while peeling and chopping.
Combine the citrus fruit and juice with remaining salsa ingredients and toss adjusting salt and pepper to taste; refrigerate until serving time.
For the salmon, combine the oil, lemon juice, salt and pepper in a large bowl.
Brush the fish with the oil mixture, broil or grill over medium-high heat, turning once, until fish flakes easily, approximately 8 minutes.
Serve salmon topped with salsa.
Rachael Ray  Caramel Apple Layer Cake


Ingredients:
flour, granulated sugar, granulated sugar, baking powder, salt, unsalted butter, unsalted butter, eggs, heavy cream, heavy cream, unsweetened applesauce, pure vanilla extract, apples, confectioners' sugar

Directions:
Preheat the oven to 350°. Generously grease and flour two 9-inch round cake pans. Using an electric mixer, combine the flour, 1 1/2 cups granulated sugar, the baking powder and salt. Mix in 2 sticks butter at low speed until the mixture is crumbly.
In a medium bowl, whisk together the eggs, egg yolks, 1/2 cup cream, applesauce and vanilla. Mix into the flour-butter mixture at medium speed until smooth, about 1 minute.
Divide the batter between the prepared pans. Bake until springy to the touch and a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Transfer to a rack to cool for 10 minutes. Run a knife around the edges of the cake to release the layers, invert onto the rack and let cool completely.
In a medium skillet, melt 3 tablespoons butter over medium-low heat. Add the apple slices and remaining 1/3 cup granulated sugar and cook, stirring often, until the apples are tender and the juice is syrupy, about 15 minutes. Stir in the remaining 3 tablespoons cream and simmer for 3 minutes. Remove from the heat and let cool.
Meanwhile, using an electric mixer, beat the remaining 2 sticks butter and the confectioners' sugar until light and creamy. With the mixer on low, slowly mix in the caramel sauce.
Place 1 cake layer on a cake plate; spread the apple filling evenly on top, then cover with the remaining cake layer. Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting, swirling the top to make a decorative pattern.
Quick Pickled Red Onions


Ingredients:
apple cider vinegar, granulated sugar, water, dried oregano, thyme, salt, ground cumin, red onions

Directions:
Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
They will keep, chilled, for up to 2 weeks.
Oven-Baked Chicken Wings
Category: meat-and-poultry
By Derek H

This is my favorite way to eat oven-baked Buffalo chicken wings. Tons of flavor! Serve with blue cheese dressing on the side.

Ingredients:
cooking spray
2 pounds chicken wings
½ teaspoon salt, or more to taste
⅓ cup all-purpose flour
6 tablespoons unsalted butter
½ cup hot sauce
½ tablespoon red wine vinegar
½ tablespoon Worcestershire sauce
½ tablespoon honey
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 stalks celery, sliced, or to taste
2  carrots, sliced, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray. Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet. Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes. While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes. Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 259
Fat: 19.2 g
Saturated fat: 9.4 g
Carbohydrates: 10.3 g
Sugars: 3.3 g
Dietary fiber: 1.1 g
Protein: 11.5 g
Cholesterol: 62.3 mg
Sodium: 760.5 mg
Broccoli Bakers


Ingredients:
potatoes, broccoli, cheddar cheese, bacon, green onions, sour cream, milk, salt

Directions:
Cut a 1-inch wide strip from top of each baked potato., Carefully scoop out pulp, leaving shells intact., Mash pulp., Stir in remaining ingredients., Spoon into shells, and place on a baking sheet., Bake, covered at 400 degrees for 30 minutes.
Ricotta Breakfast Pancakes
Category: breakfast-and-brunch
By BARBARALB

These are quick and easy using a pancake mix as a base or the dry ingredients from your favorite pancake recipe.  They are a nice change from traditional pancakes and a great way to use up leftover ricotta cheese. Serve with maple or fruit syrup.

Ingredients:
2 ½ cups pancake mix
2 ⅔ cups skim milk, or as needed
2 cups part-skim ricotta cheese

Directions:
Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 30 small pancakes

Calories: 142.4
Fat: 0.7 g
Carbohydrates: 28.8 g
Sugars: 3.2 g
Protein: 5.1 g
Cholesterol: 1.3 mg
Sodium: 511.1 mg
Normandy Carrots


Ingredients:
carrot, sugar, salt, black pepper, dry apple cider, butter, nutmeg, fresh parsley

Directions:
Peel and slice carrots on the diagonal into 1/4 inch slices.
Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
Drain and place them in a shallow pan with the cider, lemon juice and butter.
Sprinkle with salt and pepper and grate a little nutmeg over them.
Bring to a simmer, cover and cook 5 minutes.
Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
Add the cream and heat through, shaking the pan to coat carrots with it.
Adjust seasoning and serve with the parsley sprinkled over the top.
Pork Chops with Apples, Sweet Potatoes, and Sauerkraut
Category: main-dish
By RCKim

This sweet yet savory medley of apples, sweet potatoes, onions, and sauerkraut cooks up perfectly in the slow cooker! Don't be afraid of the sauerkraut---it becomes sweet and mild.

Ingredients:
4  (1 inch thick) boneless pork chops
2 medium sweet potatoes, peeled and sliced 1/2 inch thick
1 medium onion, sliced
2  apples - peeled, cored and sliced
1 tablespoon brown sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
freshly ground black pepper to taste
1 (16 ounce) can sauerkraut, drained

Directions:
Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside. Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though. Serve pork and vegetables with juice from the slow cooker spooned over them.

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

Calories: 275.6
Fat: 5.6 g
Saturated fat: 2.1 g
Carbohydrates: 43.4 g
Sugars: 18.3 g
Dietary fiber: 8.6 g
Protein: 14.6 g
Cholesterol: 30.4 mg
Sodium: 968 mg
Baked Orange Roughy Italian-Style


Ingredients:
parmesan cheese, romano cheese, garlic powder, salt, butter, fresh parsley

Directions:
Preheat oven to 400°F (200°C.].
Coat a medium size baking dish with non-stick cooking spray.
In a shallow bowl, mix bread crumbs, Parmesan, Romano, garlic powder and salt.
Brush both sides of the fillets with butter, and dredge in the bread crumb mixture.
Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
Bake in pre-heated oven 10-15 minutes, or until the fish flakes easily with a fork.
Paisley Thai Beef Salad


Ingredients:
romaine lettuce hearts, red bell pepper, red onion, English cucumber, fresh mint leaves, fresh basil leaf, fresh cilantro leaves, cherry tomatoes, beef, garlic cloves, soy sauce, lime juice

Directions:
Add all of the vegetables and fresh herbs, except the garlic, together in a large salad bowl, then toss to mix thoroughly. Set aside.
To make the dressing, in a small bowl, mix the soy sauce, 1/2 the sesame oil, and lime juice.  Set aside.
add the remaining sesame oil to a large skillet and heat.
Meanwhile, place the beef into a bowl and pour the teriyaki sauce over it. mix it up to get it all covered.
When the skillet is hot enough, add the minced garlic and saute for one minute before adding the beef.  Cook the beef until it is to your liking. I allow the meat to cook for several minutes before I stir it. The water in the meat and the teriyaki sauce will start to cook off as steam. If you allow it to cook until all of the bubbles are gone the meat should be perfectly done.
Serve the salad into 4 large bowls.
Place 1/4 of the beef on top of each of the salads.
Drizzle the dressing over the top of each salad using the entire small bowl.
Stir-Fry Chicken with Lemon Grass (Ga Xao Xa)


Ingredients:
fish sauce, sugar, lemongrass, garlic

Directions:
Optional: Scallion oil and Fish Dipping Sauce (Nuoc Cham].
I have put up these sauces seperatly but I highly recomend them.
Mix the fish sauce and sugar until the sugar is disolved.
Stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic.
Add the chicken pieces, makeing sure to coat pieces well and evenly.
Allow the chicken to maranate in the mixture for 2 hours in the refrigerator.
(Varation: you can also use breast of chicken. Slice the chicken against the grain, and let it maranate for only 30 min. Stir fry chicken as in Step 2 until it's fully cooked{about 5 min}] Heat the remaining oil in a wok or nonstick pan on high heat.
When cooking chicken, add chili until the chicken is cooked through.
Serve with Scallion oil and Nuoc Cham on the side w/ Rice.