xiaoxl/recipe_data huggingface dataset:
Italian Rib Eye
Category: world-cuisine
By Devan Robertson

Boneless rib-eye with a flavorful Italian glaze.

Ingredients:
10 cloves garlic, roughly chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon kosher salt
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon white pepper
3 (10 ounce) boneless beef ribeye steaks, cut 1 inch thick

Directions:
Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 3 steaks

Calories: 1077.8
Fat: 93.9 g
Saturated fat: 28.5 g
Carbohydrates: 5.7 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 50.7 g
Cholesterol: 187.6 mg
Sodium: 2082.7 mg
Stir-Fried Vegetables with Chicken or Pork
Category: world-cuisine
By Nishana Lee

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Ingredients:
2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

Directions:
Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes. Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes. In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 191.9
Fat: 8 g
Saturated fat: 1.3 g
Carbohydrates: 14.7 g
Sugars: 5.3 g
Dietary fiber: 4.1 g
Protein: 16.9 g
Cholesterol: 32.9 mg
Sodium: 1174.7 mg
Irish Tea Bread


Ingredients:
tea, brandy, dark brown sugar, eggs, self-raising flour, mixed spice

Directions:
Soak fruit in the prepared tea overnight.
When ready to bake, preheat oven to 150.C and grease & line a 20cm sqyare cake pan.
Stir brandy & sugar into fruit mixture until dissolved and then stir in the eggs.
Gradually fold in flour and spice and combine until mixture is smooth.
Pour into a pan & bake for one hour.
Remove from oven & cover with foil and bake for a further 30 minutes.
Set aside to cool for approx 30 mins before turning out onto a cooling rack to cool completely.
Store for 24 hours before slicing.
Serve with butter & a cup of tea.
Cocktail Cheese Biscuits


Ingredients:
butter, sharp cheddar cheese, red pepper flakes, all-purpose flour, salt, poppy seed

Directions:
Cream butter.
Add cheese, salt, pepper and poppy seed; add flour a little at a time.
Roll in small balls.
Place on ungreased cookie sheet; flatten with fork.
Bake 15 minutes at 350*F.
Super Easy Scrambled Eggs


Ingredients:
eggs, salt, unsalted butter

Directions:
In a small mixing bowl, thoroughly whisk together eggs, reduced-fat mayonnaise, and salt.
Heat a skillet over low-medium heat.  Melt butter; then add egg mixture.  As eggs cook, slowly but constantly move them around skillet.  Cook only until eggs are set, yet still soft and moist--avoid overcooking.
Transfer scrambled eggs to a plate and season to taste with salt and pepper; serve hot.
Shrimp Cassoulet


Ingredients:
olive oil, leeks, garlic cloves, red pepper flakes, medium shrimp, flat leaf parsley, all-purpose flour, salt, dry white wine, cannellini beans, vegetable broth, chicken broth

Directions:
Preheat oven to 375. Lightly spray six 8-ounce ramekins or a 1 ½ quart baking dish with olive oil cooking spray or lightly coat with olive oil.
In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil.
Add leeks, garlic, and pepper flakes; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute.
Stir in flour and salt until combined.
Stir in wine, if desired; cook 30 seconds.
Add beans and broth; cook, stirring, until mixture just comes to a simmer.
Transfer mixture into ramekins.
In a small bowl, combine bread crumbs, remaining tablespoon olive oil and remaining tablespoon parsley. Layer bread crumb mixture over top of filled ramekins.
Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.
My Big Fat Greek Pasta Salad


Ingredients:
bow tie pasta, carrot, zucchini, extra virgin olive oil, white wine vinegar, lemon, of fresh mint, sugar, garlic cloves, green onions, feta cheese

Directions:
cook pasta til al dente. Drain., add veggies to pasta., for dressing assoil, vinegar, lemon juice, seasoning, sugar and garlic., toss in pasta., top with lemon zest,chopped mint and cheese., chill.
Rebekah's Keto Egg Casserole
Category: breakfast-and-brunch
By Rebekah Ramos

Egg casserole can easily be made with any breakfast meat and made ahead for an easy meal.

Ingredients:
1 (8 ounce) package breakfast sausage
12  eggs
1 (8 ounce) package shredded Cheddar cheese
¾ cup heavy whipping cream
1 tablespoon minced onion
2 teaspoons dry mustard
1 teaspoon dried oregano
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook sausage, breaking it apart with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Spread over the bottom of a 9x13-inch casserole dish. Mix eggs, Cheddar cheese, cream, onion, mustard, oregano, salt, and pepper together in a bowl. Pour mixture over the sausage. Bake in the preheated oven until firm and cooked through, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9x13-inch casserole

Calories: 374.2
Fat: 31.4 g
Saturated fat: 15.5 g
Carbohydrates: 2.2 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 21 g
Cholesterol: 355.2 mg
Sodium: 559.2 mg
Mrs Evan's Apple Cake


Ingredients:
flour, sugar, baking powder, salt, eggs, milk, vanilla, apples, sugar, cinnamon

Directions:
Mix dry ingredients., Make a hole in the center and add eggs, juice, oil and vanilla., Put half of batter in 10-inch greased and sugared tube pan., Place half the apple slices around the pan., Sprinkle heavily with sugar and cinnamon, mixed., Place rest of batter, then rest of apples in pan., Sprinkle heavily again with sugar., Bake at 350°F for 1 1/2 hours.
Glazed Lemon-Coconut Bars


Ingredients:
powdered sugar, firm butter, granulated sugar, flaked coconut, lemon zest, lemon juice, powdered sugar, lemon juice

Directions:
Heat oven to 350°F.
In small bowl, stir together 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased 8-inch square pan.
Bake about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining Bar ingredients. Pour coconut mixture over baked layer.
Bake about 25 minutes or until set and golden brown. Loosen edges from sides of pan while warm. In small bowl, stir all Lemon Glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
High Altitude (3500-6500 ft]: In step 2, bake crust about 12 minutes.
Onion Pasta
Category: side-dish
By Jackie

I came up with this simple, wonderful recipe through trial and error. It really hits the spot and only take minutes to make. My whole family loves it - even my picky 5 year old! So quick, so easy! Garnish with grated Parmesan cheese.

Ingredients:
½ cup olive oil
4 tablespoons butter
5  onions, thinly sliced
1 teaspoon dried basil
1 pinch ground black pepper
1 cup water
1 tablespoon chicken bouillon
1 pound uncooked pasta, cooked according to package directions

Directions:
In a large skillet place oil, butter and onions and cook until golden brown. Add basil, pepper, water and bouillon and cook on low heat for 10 minutes. Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

Yields: 4 to 6 servings

Calories: 579.3
Fat: 33 g
Saturated fat: 9.2 g
Carbohydrates: 60.3 g
Sugars: 4.7 g
Dietary fiber: 5.6 g
Protein: 11.6 g
Cholesterol: 90.7 mg
Sodium: 114.8 mg
Justin's Hoosier Daddy Chili
Category: soups-stews-and-chili
By BOOMAN101 aka Justin Swarens

This is a wonderful chili recipe that I have used to win chili cook-offs in Indiana. It's hearty and spicy award winning chili that is sure to hit the spot on a cold winter's night. The key is in using name brand tomato soup, I have tried it with others but haven't gotten the same results. Your friends will never guess the secret ingredient. Enjoy!

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 teaspoon red pepper flakes
1 tablespoon ground cumin
2 (10.75 ounce) cans  condensed tomato soup
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can crushed tomatoes
5 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon salt
2 (15.5 ounce) cans pinto beans, drained  (Optional)
cayenne pepper to taste

Directions:
Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned. Drain off most of the grease. Add onion, red pepper flakes, and half of the cumin; cook and stir until onion is tender. Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes. Now enjoy.

Prep time: 5 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 385.2
Fat: 13.3 g
Saturated fat: 4.3 g
Carbohydrates: 46.9 g
Sugars: 9.1 g
Dietary fiber: 11.4 g
Protein: 23.9 g
Cholesterol: 46 mg
Sodium: 1584.6 mg
Simmered Black Beans


Ingredients:
onion, green bell pepper, olive oil, garlic, ground cumin, chili powder, black beans, diced tomato, dried thyme

Directions:
Cook and stir onion, green pepper and olive oil in medium skillet over low heat until vegetables are tender, about 5 minutes.
Add garlic, cumin and chili powder, cook 1 minute.
Add beans, tomatoes and thyme; stir to combine.
Cover and cook over very low heat about 10 minutes.
Uncover and cook, stirring until beans are thickened, about 5 minutes.
Season with salt and pepper.
Jicama Slaw With Jalapeno Dressing


Ingredients:
jicama, bell peppers, red onion, fresh cilantro, red wine vinegar, minced garlic clove, Splenda sugar substitute, sugar

Directions:
Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.
Ina’s Grilled Lemon Chicken


Ingredients:
lemon juice, olive oil, sea salt, ground black pepper, fresh thyme leaves, boneless chicken breast, romaine lettuce, carrots

Directions:
1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
4. Cool chicken and cut diagonally into ½ inch thick slices.
5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
6. Place chicken over vegetables and serve with "Peanut" Sauce.
Chocolate Ice Cream


Ingredients:
half-and-half, heavy cream, sugar, pure vanilla extract

Directions:
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
Add the remaining half-and-half and the heavy cream.
Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color.
Gradually add the sugar and whisk to combine.
Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
Stir in the vanilla extract.
Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions.
This should take approximately 25 to 35 minutes.
Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Dark Chocolate Almond Cake with Chocolate Almond Cream Cheese Fr


Ingredients:
water, eggs, Philadelphia Cream Cheese, margarine, confectioners' sugar

Directions:
Oven@ 350 degrees.
Combine the cake ingredients and mix with a whisk.
Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
Bake for 28-30 minutes or until toothpick comes out clean when inserted.
Let cool in pans for 10 minutes before turning out.
Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
When cake layers are completely cool, frost the top part of the bottom layer.
Place second layer over the frosted layer.
Finish by frosting top layer and sides of cake.
X-Traordinarily Easy Chicken Curry


Ingredients:
boneless chicken breasts, mango chutney, raisins, onion, lemon juice, salt, curry powder, peanuts, coconut

Directions:
Mix all ingredients until chicken is fully coated., Enjoy!
Crispy Jalapeno Popper Rolls


Ingredients:
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Directions:
Cut stems from jalapenos and cut lengthwise into four pieces; remove seeds and membranes.
Blanch jalapeno spears in boiling water for one minute, then drain and cool in cold water. Drain and pat dry.
Warm jelly until it is melted.
Place 1/2 tablespoon goat cheese in the middle of a wrapper. Top with 2 jalapeno spears and a drizzle of melted jelly. Fold sides over, then roll up like a burrito (not too tight or it will cause them to leak when cooking], sealing the edges with a dab of water. Repeat with remaining ingredients.
Fry in shallow oil until golden or you may lightly brush with oil and bake at 400F for 15-20 minutes until golden. They are more crispy when fried.
Serve with extra meted jelly as a dip.
You can freeze them once cooked and reheat later in an oven until crispy and hot.
All-American Grilled Cheese With a Twist


Ingredients:
sharp cheddar cheese, plum tomatoes, fresh basil

Directions:
Place 4 bread slices on a work surface.
Arrange 1/2 cup cheddar cheese on each slice.
Top each slice with 2 tomato slices and 1 T basil.
Top with remaining 4 bread slices.
Heat a large nonstick skillet over medium heat.
Coat pan with cooking spray.
Add sandwiches to pan; cook 4 minutes or until lightly browned.
Turn sandwiches over; cover and cook for 2 minutes or until cheese melts.
Thai Shrimp Curry


Ingredients:
canola oil, onion, red bell pepper, curry powder, ground ginger, diced tomatoes, coconut milk, large shrimp, fresh cilantro, couscous, rice

Directions:
In nonstick skillet, heat oil over medium heat.
Add onion and pepper; cook 5 minutes.
Add curry, ginge3r and salt; cook 5 minutes.
Add tomatoes and milk.
Bring to a boil. Reduce heat; add shrimp and cilantro.
Cook, stirring, until shrimp are opaque, about 5 minutes.
Stir in peas.
Serve over couscous or rice.
Potato Gratin - German Kartoffelgratin


Ingredients:
potatoes, heavy cream, cheese, marjoram, herbs, onion

Directions:
For this amount of gratin, a 9 inch by 13 inch, buttered pan is a good choice. Peel the potatoes and slice by hand 1/8 inch thick. Do not do this in the food processor, since they slice too thin.
Line up the potatoes in rows across the back of the pan. Alternate slices from different potatoes in the same row, and make sure each slice has been separated from its sister slice (make sure all slices have broken contact with each other, otherwise they cannot absorb the cream]. See image.
When the pan is getting full, you can push the rows back to a vertical position and fit more potatoes into the pan.
Fill the pan one half to two thirds with cream, pouring over the potatoes. Salt (I start with one teaspoon] and pepper. You might want to sprinkle a little marjoram on it, fresh or dried, too.
Bake in a heated oven (375°F] for one hour, then sprinkle the cheese on top and bake until the potatoes are very tender when poked with a fork.
Notes: The baking time varies with the type of potato, elevation where you live and how hot your oven really is. It has always taken about 90 minutes for me, yet so many cookbooks say 45 minutes, it burns me up.
This is not a low-fat food, but it does not work very well with milk, so maybe you will make it once or twice a year as a special treat. You may also leave off the cheese, if you want.
You may cover the casserole with foil in the middle of baking time if it is becoming too brown. Remove it before you add the cheese.
Thai Cucumber Salad With Roasted Peanuts


Ingredients:
fresh lime juice, fish sauce, sugar, jalapeno chiles, garlic cloves, English cucumbers, red onion, of fresh mint

Directions:
Whisk first 5 ingredients in medium bowl., Place cucumbers, onion and mint in large bowl., Add dressing and toss to coat., Season with salt and pepper to taste., Sprinkle with peanuts and serve.
Roasted Chicken With Lemons and Thyme


Ingredients:
roasting chickens, Hungarian paprika, fresh thyme, salt, fresh ground black pepper, lemons, olive oil, all-purpose flour, dry white wine, fresh lemon juice, sugar, thyme, lemon slice, lemons

Directions:
Preheat oven to 425°.
Remove and discard giblets and neck from chicken.  Trim excess fat.  Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.  Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin.  Thinly slice 1 lemon; arrange slices under loosened skin.  Cut remaining lemon into quarters.  Place lemon quarters inside chicken cavity.  Add the remaining 1 tablespoon thyme to chicken cavity.
Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray.  Brush oil over skin.  Cover chicken with aluminum foil.  Bake at 425° for 30 minutes.  Uncover and bake 35-45 minutes or until an instant-read thermometer inserted into thigh registers 160°.  Transfer chicken to a cutting board; cover with foil; let stand 15 minutes before carving.
Place a zip-top plastic bag in a 2-cup measure.  Pour drippings into bag.  Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.  Place  pan on stove top over medium heat.  Sprinkle flour into pan.  Add wine; bring to a boil, stirring constantly with a whisk.  Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened.  Remove from  heat.
Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard.  Carve chicken and arrange on a serving platter.  Serve with gravy.  Garnish with additional lemon slices and thyme sprigs, if desired.
Turkey Sausage and Pepper Skillet
Category: meat-and-poultry
By France C

This easy and flavorful skillet recipe is one you'll want to put in your regular rotation. It's healthier than using pork sausage and makes for a quick weeknight dinner, and works well for meal-prepping. I like to serve mine over steamed rice.

Ingredients:
2 tablespoons olive oil, divided
4  sweet Italian turkey sausage links (such as Jennie-O®)
1 large red onion, chopped
1  red bell pepper, cut into 1 1/2-inch chunks
1  green bell pepper, cut into 1 1/2-inch chunks
3 cloves garlic, minced
½ teaspoon crushed red pepper, or more to taste
salt and ground black pepper to taste

Directions:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point. Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute. Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 232.6
Fat: 15.5 g
Saturated fat: 3.4 g
Carbohydrates: 7.5 g
Sugars: 3.5 g
Dietary fiber: 1.8 g
Protein: 16.9 g
Cholesterol: 64.1 mg
Sodium: 746.8 mg
Australian Oysters in Champagne Sauce


Ingredients:
leeks, salt, pepper, lime, juice of, butter

Directions:
Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters.
Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through.
Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.
Dry Buttermilk Ranch Mix
Category: side-dish
By Scotdog

I never buy anything premade anymore. I have to know what I'm eating. Ranch dressing mix is one that I miss. I perused many recipes before coming up with my favorite.

Ingredients:
¼ cup dry buttermilk powder
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives
¼ teaspoon salt, or to taste
1 teaspoon garlic powder
1 teaspoon dried celery flakes
½ teaspoon white pepper
¼ teaspoon paprika
¼ teaspoon dried dill weed

Directions:
Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.

Prep time: 10 mins
Total time: 10 mins
Yields: 20 servings

Calories: 8.5
Fat: 0.1 g
Saturated fat: 0.1 g
Carbohydrates: 1.3 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 1 mg
Sodium: 39 mg