xiaoxl/recipe_data huggingface dataset:
True Dominican Sancocho (Latin 7-Meat Stew)
Category: soups-stews-and-chili
By porchia

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

Ingredients:
5 cloves garlic, minced
¼ cup dried oregano
2 teaspoons salt, divided
5  chicken drumsticks, or more to taste
1 pound bone-in beef chuck
1 pound bone-in pork loin roast
2 large lemon, juiced
2 large onion, quartered, divided
10 tablespoons vegetable oil, divided
1 tablespoon vinegar
1 ¼ gallons water, or more as needed
1 (13.75 ounce) can  chicken broth
1 (10.5 ounce) can beef consomme
4 cubes beef bouillon cubes, divided
1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 pound eddeos, peeled and cut into 1 1/2-inch chunks
½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
½ pound potatoes, peeled and cut into 1 1/2-inch chunks
2  green plantains, peeled and cut into 1 1/2-inch chunks
2 ears corn on the cob, cut into quarters
3 stalks celery, diced
2 large carrots, chopped, or more to taste
1 large green bell pepper, diced
1 bunch cilantro, chopped
1 dash adobo seasoning  (Optional)

Directions:
Mash garlic, oregano, and 1 teaspoon salt together in a bowl. Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture. Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes. Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes. Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

Prep time: 1 hr 10 mins
Cook time: 3 hrs 5 mins
Total time: 4 hrs 15 mins
Yields: 12 servings

Calories: 497.3
Fat: 22.8 g
Saturated fat: 5.4 g
Carbohydrates: 53.5 g
Sugars: 12.7 g
Dietary fiber: 8.1 g
Protein: 23.7 g
Cholesterol: 60.2 mg
Sodium: 1089.8 mg
Linguine Della Mare


Ingredients:
linguine, butter, onion, flour, half-and-half cream, lump crabmeat, parmesan cheese, fresh parsley, lemon juice

Directions:
Cool the pasta as directed on the box.
Meanwhile, in a saucepan, melt the butter over medium heat.
Add the onion and cook, stirring often until softened, for about 5 minutes.
Stir in the flour and cook for about 1 minute.
Whisk in the clam juice and cream; bring to a boil, whisking continuously.
Drain pasta and return to the pot.  Stir in the crab, cream sauce, parsley, and cheese.  Toss to combine all the ingredients.  Squeeze in lemon juice and stir again.
Pumpkin and Carrot Loaf With Lemon Ginger Glaze


Ingredients:
all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, granulated sugar, canola oil, eggs, carrot, pumpkin, fresh ginger, granulated sugar, lemon, fresh ginger

Directions:
Preheat oven to 350 ( 175 C] degrees fahrenheit
Lightly grease a 9" by 5" by 3" loaf pan and set aside
In a medium size mixing bowl stir together flour, B. Powder, B. Soda, spice and salt until well mixed and smooth.
Pour Canola oil into a large mixing bowl and add sugar stirring until oil has completely dissolved into the sugar and no lumps remain.
Add eggs one at a time and beat with an electric mixer on medium speed until smooth and glossy.
Slowly add flour to the mixture and beat until flour is totally incorporated
Fold in the carrots, pumpkin and ginger and mix well
Pour batter into loaf pan and set in preheated oven for 1 hour or until cake tester inserted in the center comes out clean
Remove from oven and put on rack to cool for 10 minutes
Gently slide a butter knife around the edges to loosen it from the loaf pan and then tap it on its side and place on wire rack to cool completely
When cooled put glaze on with a spoon over the top of loaf.
Italian Biscuits


Ingredients:
baking mix, parmesan cheese, parsley, garlic powder, butter

Directions:
Mix together the Baking Mix, grated Parmesan cheese 1/2 teaspoons garlic powder and one teaspoons parsley until thoroughly combined. Add the chopped Pepperoni and mix together.
Add 2/3 cup whole milk and mix together with a wooden spoon until full incorporated. Batter will be somewhat sticky. Add a bit more milk if mixture is too dry.
Drop by tablespoons onto a cookie sheet 2 inches apart. (No need to grease the cookie sheet].
Bake at 450 degrees F. for 8-10 minutes or until the tops are browned.
Melt the 1/2 stick of butter and add the rest of the parsley and garlic powder. Mix together well.
When biscuits are done brush the tops with the melted butter mixture coating the tops of all the biscuits.
Serve.
BJ's Restaurant Parmesan Crusted Chicken


Ingredients:
chicken broth, salt, chicken breasts, eggs, all-purpose flour, parmesan cheese, salt, ground black pepper, salted butter, lemon juice, granulated sugar, salt, heavy cream, light olive oil, parmesan cheese, sun-dried tomatoes, fresh basil

Directions:
Make brine for chicken by dissolving salt with chicken broth in a medium bowl. Cover chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, you can cut them in half. Add flattened chicken to brine. cover and chill for 3 hours.
When chicken has marinated, remove the fillets from brine and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl, and pour flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the Parmesan mixture. Let the breaded fillets rest for a bit on a plate in your fridge while preparing the Chardonnay butter sauce.
3. Make chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar and salt and then add cream. Simmer on low heat for 10-12 minutes, until thicker.
Add enough oil to cover the bottom of a large saute pan, and heat over medium/low until hot. You can check the heat of the oil by dropping a bread crumb into it. If it starts to sizzle, your oil is ready. Saute each breaded chicken fillet in oil for 4-5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve. Serve each fillet with a couple of tsp of butter sauce spooned over the top. Pile a tbsp of Parmesan cheese on top of each fillet, followed by 1 heaping teaspoon of minced sun dried tomatoes, and a tbsp of basil.
Lasagna for 4


Ingredients:
ricotta cheese, feta cheese, eggs, dried basil leaves, dried oregano, mozzarella cheese, parmesan cheese

Directions:
Preparation:.
Remove 6 pieces of pasta from package.
Preheat oven to 375 degrees.
Brown hamburger in large skillet, remove from heat, drain.  Stir in Pasta Sauce.
In a medium bowl beat two eggs with Basil and Oregano.  Add Ricotta and Feta cheese.
Assembly:.
In a 9 x 9 x 2 inch baking dish, spread ¾ cup meat sauce.
Place 2 pieces of uncooked pasta over the sauce.
Spread about 1 cup of Ricotta mixture over the pasta.  Spread 1 cup meat sauce over Ricotta.  Sprinkle with 1 cup Mozzarella cheese.
Repeat step 3 two more times.  Top with pasta, spread remaining Ricotta, meat sauce, and Mozzarella cheese (add Parmesan if desired].
Bake:.
Cover with foil and bake at 375 degrees for 30 minutes.
Remove foil and bake for an additional 10 to 15 minutes until bubbly.
Let stand 5 minutes, cut and serve.
Cheese and Trees Soup


Ingredients:
butter, margarine, onion, potatoes, water, vegetable bouillon cubes, broccoli, cheddar cheese

Directions:
In 2 to 3-quart saucepan over medium heat, melt butter.
Add onion; saute 5 minutes.
Add potatoes, water and bouillon cubes.
Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
Remove 1 cup of potato cubes with slotted spoon; set aside.
Pour contents of saucepan into container of electric blender.
Holding lid down tightly, blend until smooth; return to saucepan.
Alternately, blend with an immersion blender straight in the pot until smooth.
Mix in reserved potatoes and the broccoli.
Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted.
Season with salt and pepper.
Paprika Chicken Stew With Potato Pierogies


Ingredients:
extra virgin olive oil, bacon, boneless skinless chicken breasts, boneless skinless chicken thighs, onion, carrots, garlic cloves, sweet paprika, ground cumin, dried marjoram, oregano, olive oil, white wine, crushed tomatoes, sour cream, frozen potato pierogies, butter, fresh chives, lemon, zest of, fresh flat-leaf parsley

Directions:
Place a large pot of water over high heat and bring up to a boil for the pierogies.
Meanwhile, place a large, deep skillet over medium-high heat with 2 teaspoons of the olive oil.  Add the bacon and cook until just brown and crisp, 3-4 minutes.  Season the chicken with salt and pepper, add to the skillet with the bacon, and brown all sides, 7-8 minutes.  Add the onions, carrots, garlic, paprika, cumin, marjoram or oregano, and bay leaf and cook for 5-6 minutes, until the veggies are just tender.
Make a well in the middle of the pan and add 2 tablespoons olive oil.  Add the flour to the olive oil and mix to form a paste.  Add the wine (or 1/2 cup chicken broth], scraping up all of the brown bits on the bottom of the pan.  Add 2 cups chicken stock and the tomatoes and cook for about 20 minutes, until the stew has thickened.  Stir in the sour cream and remove from the heat.
While the stew is cooking, cook the pierogies in boiling water according to the package directions.  Heat a medium skillet over medium-high heat, add the butter and cook until the butter turns slightly brown and gives off a nutty aroma.  Drain the cooked pierogies, add them to the pan, and cook until slightly browned on both sides, about 2 minutes per side.  Add the chives and turn the pierogies to coat.
Serve the stew in large bowls, sprinkled with lemon zest and parsley.  Arrange 2-3 pierogies on top of each bowl of stew.
Lamb and Pea  Tagine


Ingredients:
lamb, olive oil, onion, ground ginger, harissa, chili powder, saffron strand, peas, tomatoes, preserved lemon, black olives

Directions:
Put the meat in a large pot with the oil, onion, salt and pepper, ginger, harissa or chili powder, and saffron.
Cover with water and cook, covered, for 1½-2 hours or until the meat is very tender, adding water to keep it covered in its sauce.
Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.
Serve with warmed flat bread and over cous cous if you wish.
Ham Potato Puffs


Ingredients:
ham, mashed potatoes, cheddar cheese, parsley flakes, garlic powder, green onion

Directions:
Preheat oven to 350 degrees.
Spray a 12 count muffin tin with cooking spray.
Mold biscuits to the shape of each biscuit cup. You will need to snip a bit from each in order to get 12 altogether-the biscuits I buy only have 8 in them.
In a large bowl, combine the ham, potatoes, 3/4 cup cheese, parsley, and garlic powder if using and green onion if using.
Divide ham mixture between the 12 cups.
Bake for about 25 minutes, or until done.  (Use a toothpick to check if biscuit is done, then use a spoon to see if underside is brown enough, if not bake longer].
Sprinkle with remaining 1/4 cup of cheese and continue baking until cheese on top melts.  (I put a large cooking sheet underneath so that the melting cheese does not mess up my oven].
Serve warm.
Refrigerate leftovers, or freeze.
Dark and Stormy Icebox Cake


Ingredients:
heavy cream, granulated sugar, vanilla extract, dark rum, lime zest, fresh lime juice

Directions:
Line a 9x5x2 inch loaf pan with a large sheet or two of plastic wrap so that the wrap overhangs the pan on all sides.
Put all the cream in a mixer using the whisk attachment. Whisk on medium to medium high for about 2-3 minutes. Stop just when peaks are forming - up to 3 minutes. .
Transfer half of the cream to a separate bowl. Add the rum to the cream in the mixer and whisk 30 seconds, just to combine.
Add the lime and lime zest to the other bowl of whipped cream and gently whisk by hand, just to combine.
Spread a layer of the rum cream on the bottom of the plastic-lined loaf pan. Spread with a spatula to cover the bottom. (about 1 cup].
Cover this layer with the cookies - breaking up as needed to create one complete layer. The pieces should touch - a solid, singer layer of cookies.
Spread a layer of the lime cream (about 1 cup] over the cookies. Then cover this layer with cookies.
Repeat this process, alternating whipped cream flavors until you end with a layer of whipped cream on top. It might be slightly higher than the pan.
Use the plastic wrap overhang to cover the cake. Refrigerate for 5-8 hours or overnight. .
To serve for a party, invert the cake onto a serving platter and sprinkle with lime zest. It's best to use a serrated knife to cut. To serve individual slices, lift the cake out of the pan, using the plastic wrap. Slice of the slices you want and then use the wrap to lift it back into the pan!
Leftover cake should be stored in the refrigerator and covered with plastic wrap. This cake can also be stored (after it has been setup in the refrigerator] in the freezer for up to a month.  Defrost overnight in the refrigerator.
Bouillabaisse
Category: soups-stews-and-chili
By Mary Young

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Ingredients:
¾ cup olive oil
2  onions, thinly sliced
2  leeks, sliced
3  tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1  bay leaf
1 teaspoon orange zest
¾ pound mussels, cleaned and debearded
9 cups boiling water
salt and pepper to taste
5 pounds sea bass
1 pinch saffron threads
¾ pound fresh shrimp, peeled and deveined

Directions:
Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 servings

Calories: 365.3
Fat: 18 g
Saturated fat: 3 g
Carbohydrates: 6 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 42.9 g
Cholesterol: 124.5 mg
Sodium: 202.9 mg
Low Carb/Sugar Free Pumpkin Cheesecake


Ingredients:
light cream cheese, Splenda granular, vanilla extract, eggs, canned pumpkin puree, ground cinnamon, apple pie spice

Directions:
Preheat oven to 325°F.
In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
Add pumpkin and spices to remaining batter and stir until blended.
Carefully spread pumpkin layer over first layer.
Bake in preheated oven 35-45 minutes or until center is almost set.
Allow to cool, then chill several hours or overnight.
Serve with whipped cream if desired and wait for compliments.
I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.
Traditional Reuben Casserole
Category: main-dish
By AVEYED

This recipe was given to us by my husband's aunt. It has the same ingredients as a Reuben sandwich. If you love Reubens you should love this!

Ingredients:
1 ½ cups thousand island dressing
1 cup sour cream
1 tablespoon minced onion
6 slices dark rye bread, cubed
6 slices light rye bread, cubed
1 pound sauerkraut, drained
1 ½ pounds corn beef, cut into bite-size pieces
2 ½ cups shredded Swiss cheese
¼ cup margarine, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, mix the thousand island dressing, sour cream, and onion. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 servings

Calories: 637.7
Fat: 44.2 g
Saturated fat: 18 g
Carbohydrates: 28.2 g
Sugars: 9 g
Dietary fiber: 2.9 g
Protein: 32.8 g
Cholesterol: 114.6 mg
Sodium: 1545 mg
Cumin and Saffron Rice


Ingredients:
canola oil, basmati rice, water, salt, warm water

Directions:
Heat oil and fry black cumin seeds for 10 seconds.
Add rice and saute for a few minutes until rice starts to change color and become opaque.
Add water and salt. Bring to a boil, turn down heat and cover.
Simmer until all liquid is absorbed (15 to 20 minutes] and rice is cooked.
Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.
Raspberry Fizz


Ingredients:
frozen raspberries, caster sugar, water, lemon juice, soda water

Directions:
Place raspberries, sugar and 2 cups of water into a saucepan. Bring to boil over medium heat, stirring occasionally.
Simmer for 10 minutes then remove from heat and add lemon juice.
Cool and then strain through a fine sieve into a jug. Discard the solids.
To serve, pour the raspberry fizz into a large jug. Add ice cubes and top up with chilled soda water.
Quick Coleslaw


Ingredients:
Miracle Whip, sugar, cider vinegar, ground black pepper, horseradish, cabbage, carrots

Directions:
Mix first 5 ingredients in a small bowl., Add to cabbage and carrots., Done!, Refrigerate until ready to use., This recipe can be increased proportionately for more servings.
Pinto Bean Dip
Category: appetizers-and-snacks
By PRESIDENTJIM

Just like the bean dip you buy in the store but a lot less expensive. The heat can be easily controlled.

Ingredients:
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon white vinegar
3 slices canned jalapeno pepper
1 teaspoon salt
½ teaspoon white sugar
¼ teaspoon paprika
¼ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper

Directions:
Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 44.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 7.9 g
Sugars: 0.2 g
Dietary fiber: 2.4 g
Protein: 2.5 g
Sodium: 567.1 mg
Blue Bites


Ingredients:
cream cheese, blue cheese, half-and-half, salt, egg, walnut pieces, walnut halves, parsley sprig

Directions:
Lay pie crust out and with a 2-1/2 inch round cutter cut 12 rounds.
Press each round into the bottom and sides of a ungreased miniature muffin cups In a bowl combine cream cheese and blue cheese beat until smooth.
Add half and half,salt,egg and blend well Spoon a scant 1T of mixture into crused lined cups.
Top each with 2 walnut pieces or 1 walnut half.
Bake 375 for 15-20 minutes or until filling is set and crust is light golden brown Cool for 5 minutes.
Garnish with parsley.
Kahlua & Baileys Chocolate Cream Pie


Ingredients:
cream cheese, heavy cream, Kahlua, Baileys Irish Cream, Kahlua, vanilla instant pudding mix, salt, icing sugar

Directions:
Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
Beat in liqueur by the 1/4 cup.
In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
On low, blend the two mixtures together completely.
Pour into a pie crust and decorate or garnish with the toasted almonds.
Refrigerate until set, about 4 hours; this pie improves with age.
You can make this far more chocolatey if you double the choc. chips.
Italian Heroes
Category: world-cuisine
By Cynthia Feldman

These flavorful sandwiches can be made ahead of time and stored in the fridge for later.  They are full of flavor and you can vary the ingredients to your taste.

Ingredients:
1 (14 ounce) can marinated artichoke hearts, drained
2 cloves garlic, peeled
¼ cup extra-virgin olive oil
4 (6 inch) French sandwich rolls
¾ cup sliced roasted red peppers
2 cups arugula leaves or spring mix
8 ounces thinly sliced hard salami
8 ounces thinly sliced provolone cheese
4  pepperoncini peppers, drained and chopped  (Optional)
½ cup sliced black olives  (Optional)
½  red onion, thinly sliced  (Optional)

Directions:
In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste. Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil. Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 4 sandwiches

Calories: 1067.6
Fat: 56 g
Saturated fat: 18.6 g
Carbohydrates: 96.3 g
Sugars: 5.7 g
Dietary fiber: 8.2 g
Protein: 48.3 g
Cholesterol: 95.1 mg
Sodium: 3762.3 mg
Lasagna Sandwiches


Ingredients:
sour cream, onion, oregano, bacon, tomatoes, mozzarella cheese, butter, margarine

Directions:
Combine first 3 ingredients; spread on four slices of bread.
Top each with four bacon pieces, two tomato slices, and a slice of cheese.
Top with remaining bread.
In a skillet over medium heat, melt 2 tablespoons butter.
Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary.