xiaoxl/recipe_data huggingface dataset:
Pork Medallions with Balsamic Vinegar and Capers
Category: meat-and-poultry
By Marianne

This is one meal to impress dinner guests that will not break the bank nor will it take very much time!  Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Ingredients:
¼ cup all-purpose flour
1 teaspoon garlic salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Directions:
Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour. Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 248.8
Fat: 11.9 g
Saturated fat: 3.3 g
Carbohydrates: 6.4 g
Sugars: 2 g
Dietary fiber: 0.3 g
Protein: 27.4 g
Cholesterol: 84.1 mg
Sodium: 405.5 mg
Pepper Jack Broccoli Casserole


Ingredients:
broccoli stems, hard-boiled eggs, monterey jack pepper cheese

Directions:
Preheat the oven to 350 degrees., In a skillet, cook the broccoli in a small amount of water until almost done., Remove the broccoli from the skillet., Drain well., Place the broccoli in a casserole dish., Place the sliced eggs on top of the broccoli., Combine the cream of celery soup and pepper jack cheese cubes., Pour the soup/cheese mixture on top of the broccoli and eggs., Salt and pepper to taste., Bake for 20 minutes or until the cheese is melted and casserole is bubbly.
Chef John's Flour Tortillas
Category: bread
By Chef John

Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.

Ingredients:
1 ¾ cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ cup vegetable shortening
½ cup hot water
¼ cup all-purpose flour for dusting

Directions:
Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs. Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board. Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky. Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes. Cut ball of dough into eight equal parts and cover until needed. Roll out balls of dough either by hand or with a tortilla press. Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 8 tortillas

Calories: 170.5
Fat: 6.7 g
Saturated fat: 1.6 g
Carbohydrates: 23.9 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Sodium: 234.3 mg
Creamy Cone Cabbage and Red Onion Slaw


Ingredients:
cabbage, red onion, sour cream, sugar, lime

Directions:
In medium bowl, combine cabbage, crema, sugar, juice of 3 limes and as many of the red onion slices you'd like.
Toss to combine, then season with salt and pepper.
Allow to sit 10 minutes before eating.
German Pancake (Woman's Day)


Ingredients:
flour, granulated sugar, vanilla, lemon zest, salt, eggs, low-fat milk, butter

Directions:
Heat even to 425.   In one bowl, mix the flour and sugar.   In a second bowl, mix the eggs, milk, vanilla, lemon zest and salt.  Combine the two bowls, whisking until well-blended.
Heat a 9- to 10-inch cast-iron skillet over medium heat.   Add butter; melt.  Pour batter into skillet.   Put skillet in the oven.   Bake until puffed and golden 12 - 15 minutes.
Serving ideas:   confectioner's sugar, squeeze of lemon, raspberry/blackberry preserves, honey butter, etc.
Chicken, Rice and Vegetable Soup
Category: soups-stews-and-chili
By Gary Coveney

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

Ingredients:
5 cups water
1 (14.5 ounce) can chicken broth
1  skinless, boneless chicken breast halves - cut into cubes
3  carrots, chopped
1  onion, chopped
3 stalks celery, chopped
2 cubes  chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

Directions:
In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft. Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

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

Calories: 140.4
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 22.5 g
Sugars: 4.7 g
Dietary fiber: 2.6 g
Protein: 9.7 g
Cholesterol: 19.7 mg
Sodium: 1101.6 mg
Blueberry Bread


Ingredients:
butter, honey, eggs, lemon, allspice, cinnamon, yogurt, whole wheat flour, baking powder, baking soda, walnuts, blueberries

Directions:
Preheat oven to 375*.  Cream the butter and honey until smooth.    Add eggs, beating well.
Add the lemon zest, allspice and cinammon - mixing well.
Add yogurt and mix.
Sift the flour, baking powder and baking soda together.  Slowly beat into the egg mixture.
Fold in the blueberries and nuts.
Bake in a greased loaf pan @ 375* for 50-60 minutes.
Double-Corn Cornbread


Ingredients:
cornmeal, all-purpose flour, sugar, baking powder, baking soda, table salt, frozen corn, sour cream, eggs, unsalted butter

Directions:
Adjust oven rack to middle position and heat oven to 450 degrees.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
Fold corn mixture into cornmeal mixture, then stir in melted butter.
Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
Take out of oven and quickly add batter; return pan to oven.
Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
Cool cornbread in pan on wire rack for 20 minutes.
Serve warm.
Chocolate-Covered Cherry Delights


Ingredients:
butter, white sugar, eggs, baking powder, baking soda, salt, vanilla, cocoa powder, flour, maraschino cherries, chocolate chips, sweetened condensed milk

Directions:
Preheat oven to 350°F, rack in middle position.
Melt butter and mix in sugar.
Let mixture cool.
Add eggs, mix thoroughly.
Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
Add flour and mix well (dough will be stiff and a bit crumbly].
Drain cherries, remove stems, reserve juice.
Pat dough into walnut-sized balls.
Place on a greased cookie sheet, 12 to a standard sheet.
Press down in center with thumb to make a deep indentation.
Place one cherry in each indentation.
In a saucepan, over simmering water (double boiler], combine the chocolate chips and condensed milk.
Heat on low until the chips are melted.
Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
If sauce is too thick, carefully add a little more juice.  Test with a teaspoon.  If it doesn't glob off, it is too thick.
Spoon the sauce over the center of each cookie, just enough to cover each cherry.  Make sure it doesn't drip down the sides.
Bake at 350°F for 10-12 minutes.
Let cool on cookie sheet for 2 minutes.
Remove to rack to finish cooling.
Italian Bread II ( Single Rising)


Ingredients:
dry yeast, sugar, warm water, butter, warm water, salt, flour, cornmeal

Directions:
Combine yeast, sugar and 1 c.
warm water in a large bowl.
Stir until dissolved.
Set aside in a warm place for 1/2 hr.
When mixture starts to bubble slightly, add butter, salt and remaining 3/4 warm water.
Add flour 1 c at a time, beating vigorously w/ a wooden spoon.
Continue until dough starts to pull away from the sides of the bowl.
Turn out unto a generously floured board.
(Dough will be sticky] Gently fold in remaining flour, kneading until the dough begins to become smooth and elastic.
Knead for 10 minutes.
Let sit for 5 minutes.
Divide dough in two and roll each into a rectangle 12 x 8 inches.
Roll up tightly lengthwise, pinching seams.
Butter two baking sheet and sprinkle w/ cornmeal.
Place loaves on sheets and let rise in a warm draft-free place until double (1-1 1/2 hrs] Preheat oven to 425F.
Brush loaves w/ beaten egg while.
Bake 40 minutes.
My Little Smoothy With Grapes


Ingredients:
red seedless grapes, strawberries, plain fat-free yogurt, flax seed, fuji apples

Directions:
Grind flax seeds in a coffee grinder for about 30 seconds.
Slice and peel apple, and save 4 thin slices.
Combine the ground flax with remaining ingredients in blender, and blend until smooth.
Pour into a plastic glass, and place in the freezer for about 2-5 minutes if you want it really cold.
Dip the remaining thin slices of apple into the smoothy, and enjoy!
(The "optional" ingredients are in there to make it more filling, and more healthy].
Pumpkin Lentil Soup


Ingredients:
dried red lentils, pumpkin, frozen spinach, onion, sun-dried tomato, water, vegetable broth, coconut milk, cumin, crushed red pepper flakes, salt, black pepper, olive oil

Directions:
Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste.
Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
Chicken Bacon Pie


Ingredients:
bacon, butter, flour, milk

Directions:
Remove one of the pie crusts from the pan and place on wax paper until soft., Cook chicken and cut into pieces., Heat butter and fry bacon in butter., Stir in flour and cook for 2-3 minutes over medium heat., Add milk and chicken stock. Cook until thickened., Add chicken and bacon to mix., Put into pie crust and cover with the other pie crust., Bake at 400 degrees for 20 minutes.
Banana Cocoa Brownies


Ingredients:
quick-cooking oats, boiling water, bananas, brown sugar, sugar, vanilla extract, all-purpose flour, baking soda, salt

Directions:
In a bowl, combine oats and boiling water; let stand for 5 minutes.
In a mixing bowl, beat egg whites, bananas, sugars, oil and vanilla until blended.
Combine the dry ingredients; gradually add to creamed mixture.
Stir in the oatmeal mixture.
Spread into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray.
Bake at 350 for 20-25 minutes or until a toothpick inserted near the centre comes out clean (do not overbake].
Cool on a wire rack.
Cut into bars.
Chocolate Cream Cheese Pie


Ingredients:
granulated sugar, cream cheese, frozen non-dairy topping, graham cracker pie crust

Directions:
In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
In a large bowl, beat together sugar and cream cheese.
Add chocolate mixture and beat until smooth.
Fold in whipped topping to blend.
Spoon mixture into pie crust. Freeze about 4 hours to set.
Onion Dijon Crusted Catfish
Category: seafood
By Jennifer Dugas Vitale

Catfish fillets are seasoned with honey mustard and onion, then baked until golden brown in this easy main dish.

Ingredients:
1  onion, finely chopped
¼ cup honey Dijon mustard
4 (6 ounce) fillets catfish fillets
garlic salt and pepper to taste
dried parsley flakes

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top. Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 311.3
Fat: 13.2 g
Saturated fat: 3 g
Carbohydrates: 12.4 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 28.2 g
Cholesterol: 79 mg
Sodium: 809.9 mg
Beef and Noodle Casserole


Ingredients:
ground beef, onion, tomato sauce, sharp cheddar cheese

Directions:
Preheat oven to 350.
Brown ground beef and onion, drain.
Cook and drain egg noodles.
Combine beef mixture and egg noodles in a pot and add tomato sauce, cream of mushroom soup, and 3/4 of the cheese.  Stir until cheese is melted.
Pour mixture into casserole dish.  Top with remaining cheese.
Bake for 25-30 minutes, until cheese is melted and bubbly.
Black Forest Trifle
Category: desserts
By BRENDAJST

A trifle layered in a glass bowl that makes a beautiful display. Rich, yet light. Simple, yet still impressive and colorful.  I've made it several times for family holidays and it is always a hit!

Ingredients:
1 (12 ounce) package frozen pound cake, thawed and cut into cubes
2 (21 ounce) cans cherry pie filling
1 (12 ounce) jar hot fudge ice cream topping, warmed
4 cups frozen whipped topping, thawed

Directions:
Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers. Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping. Cover bowl with plastic wrap and refrigerate at least 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 16 servings

Calories: 298.3
Fat: 11.3 g
Saturated fat: 7.5 g
Carbohydrates: 47.7 g
Sugars: 18.9 g
Dietary fiber: 1.1 g
Protein: 2.2 g
Cholesterol: 46.4 mg
Sodium: 152.9 mg
Grilled Garlic Steaks


Ingredients:
fresh parsley, olive oil, salt, black pepper, garlic

Directions:
Place all ingredients except steaks in food processor., Cover and process until smooth., Marinate steaks for at least an hour., Grill until done to you liking.
Pineberry Smoothie


Ingredients:
banana, non-fat vanilla yogurt, frozen raspberries, frozen strawberries

Directions:
Combine all ingredients in blender or food processor., Process or blend until thick and smooth.
Bok Choy With Tomato and Cheese


Ingredients:
baby bok choy, tomatoes, parmesan cheese, thyme, kosher salt, black pepper

Directions:
Place the baby bok choy cut side down in a ceramic oven safe skillet (if no non stick ceramic, just put oil in your skillet first -- it must be oven safe] over a medium high heat.
Sprinkle spices on top.
Then top with tomatoes then cheese.
Turn on broiler.
Cook for a few minutes.
Move pan to broiler and leave until the cheese is well melted and just started to brown.
If this is your meal, eat 1 bok choy worth.  If it is a side, serve 1 cut half per person.
Strawberry-Blueberry Muffins
Category: bread
By Caycee

Moist yummy muffins. I shared with all my neighbors!

Ingredients:
½ cup vegetable oil
1 cup milk
2  eggs
3 ½ cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup chopped strawberries
1 cup blueberries
2 tablespoons strawberry jam

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners. Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 dozen muffins

Calories: 319.7
Fat: 10.7 g
Saturated fat: 2 g
Carbohydrates: 50.8 g
Sugars: 21.6 g
Dietary fiber: 1.5 g
Protein: 5.7 g
Cholesterol: 32.6 mg
Sodium: 377.3 mg
Hummingbird Cake
Category: desserts
By MARBALET

Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups canola oil
3  eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. Sift together the flour, sugar, baking soda and salt. Set aside. In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand. Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks. Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 2 - 9 inch cake pans

Calories: 718.6
Fat: 40 g
Saturated fat: 9.5 g
Carbohydrates: 86.4 g
Sugars: 62.4 g
Dietary fiber: 2.1 g
Protein: 7.4 g
Cholesterol: 69.9 mg
Sodium: 342.2 mg
Hanukkah Gelt Double Fudge Chocolate Layer Cake


Ingredients:
sugar, eggs, vanilla, all-purpose flour, salt, baking soda, baking powder, cinnamon, chocolate chips, shortening, unsalted butter, unsalted margarine, vanilla, confectioners' sugar, half-and-half

Directions:
Preheat oven to 350 degrees Fahrenheit.
Lightly grease (2] 9-inch layer pans and line with parchment paper circles.
In a large mixing bowl, blend sugar and oil.
Add eggs and mix until well blended and mixture is thick and lightened in texture.
In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
This is a thin batter.
Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
If not using right away, re-whip before using.
Add additional warm water to get correct consistency (a tablespoon at a time].
DECORATING: Place one layer on a cardboard circle.
Ice this with about 1/2- inch of frosting.
Place top layer and ice cake- sides first.
Coat sides with colored sprinkles.
Garnish bottom edge with coins.
Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer].
Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit].
Chicken, Spinach & Gnocchi Soup


Ingredients:
chicken broth, garlic cloves, unsalted butter, sugar, fresh ground black pepper, parmesan cheese, salt

Directions:
Bring a medium saucepan of cold water to a boil over high heat, then salt.
Add the gnocchi and cook, stirring occasionally for three minutes;  Drain and set aside.
Meanwhile, put l/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat.
Bring it to a simmer, and cook uncovered, until under garlic is tender, about 1 minute.
Add the spinach and let it wilt for about 30 seconds.
Add the remaining 3 l/4 cups chicken broth and the chicken.
Add salt, but be careful because the cheese is salty, and a generous amount of pepper, to taste.
Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.
Pecan Coated Salmon Fillet


Ingredients:
salmon fillets, dijon-style mustard, honey, water, pecans, walnuts, parsley

Directions:
Combine breadcrumbs, pecans and parsley in a shallow dish and set aside.
Mix mustard and honey in a small bowl and set aside.
Add enough water to thin the honey mustard mixture.
Season each salmon filet with salt and pepper to taste.
Brush the top of each filet with mustard mixture and lightly dip in the breadcrumb mixture.
Place each filet coated side up on a baking dish sprayed with nonstick cooking spray.
Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily with fork.
Hong Kong Borscht


Ingredients:
onion, tomatoes, potatoes, carrot, celery ribs, cabbage, garlic cloves, bay leaf, beef bouillon cubes, paprika, tomato paste, ketchup, water

Directions:
brown ox tail in oil.
add tomato paste.
add spices.
add onion.
add celery.
add carrots.
add garlic.
add water.
add bouillon cubes
simmer for 2 hours.( i put in crock pot because it was starting to burn on stove top and worked great ].
if using crock pot add everything here
add rest of ingredients.
simmer  for 1 hours.
Grain-Free Coconut Cake


Ingredients:
coconut oil, unsalted butter, pure vanilla extract, unsweetened dried shredded coconut, coconut milk, erythritol, sea salt, eggs, baking powder

Directions:
Preheat oven to 325 degrees Fahrenheit.
With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you're measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack. Dip cakes into glaze. Serve at room temperature.