xiaoxl/recipe_data huggingface dataset:
Stuffed Pork Tenderloin
Category: meat-and-poultry
By ciaofraz

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Ingredients:
1 tablespoon extra-virgin olive oil, or as needed
10  white mushrooms, minced
1  shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 5 servings

Calories: 295.6
Fat: 16.2 g
Saturated fat: 4.1 g
Carbohydrates: 4.2 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 32.1 g
Cholesterol: 88.7 mg
Sodium: 439.6 mg
Frank's Spicy Alabama Onion Beer Chili
Category: soups-stews-and-chili
By EVILCHEF

Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.

Ingredients:
2 pounds ground beef chuck
2 large white onions, chopped
2 (14.5 ounce) cans diced tomatoes with juice
2 (15 ounce) cans tomato sauce
1 (12 fluid ounce) can beer
2 (15 ounce) cans spicy chili beans
¼ cup Worcestershire sauce
3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
⅓ cup chili powder
4  fresh jalapeno peppers, seeded and chopped
3 tablespoons red pepper flakes, or to taste  (Optional)

Directions:
Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 days
Yields: 8 servings

Calories: 369.2
Fat: 14.2 g
Saturated fat: 4.9 g
Carbohydrates: 40 g
Sugars: 13.4 g
Dietary fiber: 10.8 g
Protein: 23.2 g
Cholesterol: 51.9 mg
Sodium: 1395.2 mg
Dolmathakia Stuffed Grape Leaves


Ingredients:
grape leaves, olive oil, green onions, long grain rice, lemon juice, dill, mint, parsley, sea salt, fresh ground pepper, water, olive oil, water

Directions:
the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
Heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
Allow the filling to sit for 5-10 minutes.
Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.]
Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls]. Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.
Cheddar Frittata To-Go Cups for NuWave


Ingredients:
eggs, onion, olive oil flavored cooking spray, salt, ground black pepper, garlic powder

Directions:
Saute onions until dark golden brown.
Place 8 silicone muffin cups in round baking pan.
Spray muffin cups with cooking spray.
Blend eggs and egg whites.
Place cheese in the bottom of the muffin cups.
Place onions on top of cheese.
Pour egg mixture over onions (to about 3/4 full].
Add seasonings to each cup (careful with garlic!].
Place pan with muffin cups on 4" rack in NuWave.
Bake @ 350 for 25 minutes.
Stuffed Chile Salad


Ingredients:
water, vinegar, garlic clove, fresh marjoram, dried marjoram, bay leaf, salt, olive oil, poblano chiles, avocados, fresh lime juice, salt, lettuce leaf, pomegranate seeds, fresh cilantro

Directions:
To Char Poblanos: Leave the stem on the chile intact and place it directly over an open flame of a gas stove or a wood or charcoal grill. If using electricity, then smear the chile with a light coating of oil and place it right up under the broiler. Turn the chiles from time to time to allow the skin to blister and char lightly all over. Do not allow the flesh to be burnt right through.
Place them immediately into a plastic bag and leave them to "sweat" for about 10 minutes. This helps to loosen the skin. The skin can now be slipped off easily- little pieces of charred skin are ok.
Marinade: Mix all the marinade ingredients well and set them aside.
Leaving the top of the chiles intact, slit down the side and carefully remove seeds and veins. Put the chiles into the marinade and refrigerate them at least 2 days, turning them from time to time.
Guacamole: When you are ready to serve the chiles, crush the onion. Cut open the avocados and scoop out the flesh. Mash with the onion, lime juice, and salt.
Serving: Drain the chiles and stuff them well with the guacamole. Arrange on a bed of lettuce leaves on a serving dish and decorate them with the pomegranate seeds or chopped cilantro.
Black Bean Soup


Ingredients:
black beans, tomato sauce, garlic cloves, onion, celery rib, bay leaf, thyme, oregano, ground cumin, black pepper, lemon juice, brown sugar, salt

Directions:
Bring beans, stock, tomato sauce, garlic, onion, celery, bay leaf, thyme, oregano, cumin, pepper & hot sauce to a boil over medium heat.   Lower heat, then simmer, covered, for 30-40 minutes until vegetables are tender.
Remove bay leaf.  Stir in lemon juice and brown sugar.  Puree as desired (smooth or chunky].  Return to pan & heat through (you may need to add some water at this point if it's too thick].  Season with salt to taste.  Serve.
Hearty 3-Grain Porridge


Ingredients:
water, oats, barley, rice

Directions:
In a medium pot, bring water to a boil., Add all the other ingredients., Lower heat and simmer for 45 minutes to an hour, stirring occasionally.
The Perfect Burger Recipe


Ingredients:
ground beef, garlic powder, Worcestershire sauce, salt, ground pepper, quick-cooking oats, eggs

Directions:
Combine all ingredients (except the buns] in large bowl. Mix thoroughly with hands. Be sure to wear disposable latex gloves or well-cleaned rubber gloves while mixing to protect against e.coli and other bacteria, and to prevent cross-contamination with the rest of your meal!
Stove-top: Form mixture into 8 patties. Fry at medium-high heat, turning regularly, until juices are no longer bloody (a few minutes per side, more depending on the thickness of your patties.]
BBQ: form mixture into 6 patties. Grill at medium heat for a few minutes on each side, or until patties are firm and no longer pink throughout.
Add a burger to each bun, garnish as you like, and enjoy!
Healthy Vegetable and Cheese Strata


Ingredients:
olive oil, zucchini, red bell pepper, onion, garlic cloves, canned artichoke heart, reduced-fat sharp cheddar cheese, fresh parmesan cheese, egg substitute, dried basil, dried oregano, dry mustard, salt, pepper, oregano sprig

Directions:
heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat and stir in artichoke hearts. Set aside.
Arrange italian bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over cubes, and sprinkle with cheeses.
Combine egg substitute and remaining ingredients (except oregano sprigs] in a large bowl; stir with whisk. Pour egg mixture over zucchini mixture. Cover with foil; chill in refrigerator for 8 hours.
Preheat oven to 325.
Bake strata, covered, until bubbly. Garnish with oregano sprigs if desired.
Easy Devonshire Cream
Category: side-dish
By STARP

A wonderful topping for scones, or use as a dip for fruit.

Ingredients:
3 ounces cream cheese, softened
1 tablespoon white sugar
1 pinch salt
1 cup heavy cream

Directions:
In a medium bowl, cream together cream cheese, sugar and salt.  Beat in cream until stiff peaks form.  Chill until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 72.9
Fat: 7.4 g
Saturated fat: 4.6 g
Carbohydrates: 1.3 g
Sugars: 0.8 g
Protein: 0.7 g
Cholesterol: 26.2 mg
Sodium: 31.1 mg
No Fuss Chocolate Oatmeal Cookies


Ingredients:
margarine, butter, brown sugar, granulated sugar, eggs, vanilla, flour, baking soda, salt, quick oats, chocolate chips

Directions:
In a large bowl cream together butter, sugars and vanilla. Beat in egg. Mix in flour, baking soda, and salt.
Stir in oatmeal and chocolate chips until well blended.
On a baking sheet place a ball of dough 2 inches between each other.
Bake at 350 degrees F. for about 8-10 minutes.
Pesto Tossed Corn, Leeks, and Green Bean Side


Ingredients:
fresh corn, fresh green beans, leek, pesto sauce, pine nuts, parmesan cheese

Directions:
Combine the first four ingrdients, making sure that pesto is evenly distributed., Top with toasted pine nuts and freshly shaved parmesian.
Greek Avgolemono Chicken Soup
Category: soups-stews-and-chili
By dimitra

This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.

Ingredients:
1 (3 pound) whole chicken
½ cup uncooked white rice
salt and freshly ground black pepper to taste
3  egg, beaten
2  lemons, juiced

Directions:
Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender. Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point. You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 321
Fat: 17.4 g
Saturated fat: 4.8 g
Carbohydrates: 16.4 g
Sugars: 0.2 g
Dietary fiber: 1.9 g
Protein: 25.6 g
Cholesterol: 154.5 mg
Sodium: 93.7 mg
Mu Shu Pork With Mandarin Pancakes


Ingredients:
egg, pork, bean sprouts, soy sauce, water, sugar, sherry wine, hoisin sauce, flour, boiling water

Directions:
Soak dried fungus and tiger lily buds in hot water until ready to use.  Drain and chop.
Scramble eggs and set aside.
Stir fry pork in a bit of oil until lightly browned.  Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
Add scrambled eggs.
Add sesame oil and serve.
To make pancakes.  Add boiling water to flour and stir well.  let rest 15 minutes.  Roll in balls about the size of a large walnut.  Press one ball down and brush with sesame oil.  Press another ball on top and roll out to about 6 inches.  Cook in a saute pan sprayed with Pam, a few minutes on each side.  Separate two pancakes and do the rest until all dough is cooked.  You can then re heat pancakes in microwave or steam on top of stove over boiling water.
To serve.  Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake.  Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.
Pasta With Chicken and Artichokes


Ingredients:
penne, ziti pasta, extra virgin olive oil, garlic cloves, artichoke hearts, kalamata olives, black olives, low sodium chicken broth, fresh basil, parmesan cheese

Directions:
Bring a large pot of water to a boil over high heat. Add pasta and cook until tender.
While pasta is cooking, warm oil over medium heat in a large skillet. Add garlic and cook until fragrant, stirring, about 30 seconds. Stir in artichokes, olives, chicken broth, shredded chicken and 1/2 teaspoons salt and heat through.
Drain pasta in a colander. Return to pot and stir in chicken mixture and basil. Sprinkle with cheese and serve immediately.
Apple Brandy Pork Chops With Raisins


Ingredients:
dried thyme, butter, shallots, sour cream, apple brandy, raisins

Directions:
Sprinkle salt, pepper and thyme on both sides of the pork chops. In a heavy skillet melt butter and brown pork chops on both sides about 3-5 minutes per side. Remove pork and set aside.
Add shallots to the skillet and saute until they begin to brown. Whisk in sour cream and brandy. Add raisins. Add pork back to the skillet. Allow the sauce to reduce to about half. Serve pork spooning sauce over it.
Tofu Lettuce Wraps


Ingredients:
tofu, garlic cloves, soy sauce, tamari, rice vinegar, cashews, water chestnut, scallion, cilantro, lime, juice of, butter lettuce leaves

Directions:
In a small bowl mix soy sauce and vinegar and set aside.
Lightly coat a skillet with the oil and warm over medium heat, then add tofu. Saute 5 minutes, stirring occasionally, until lightly browned all around.
Add garlic and cook for 1 minute.  Stir in soy sauce and vinegar mixture.
Add water chestnuts, cashews, and scallions and cook 3-4 minutes.
Add cilantro and squeeze lime juice over the mixture.  Stir to combine and remove from heat.
Spoon mixture into lettuce cups and garnish with avocado slices and sriracha and serve.
Top with sriracha and avocado slices.
Cream of Mustard Crab


Ingredients:
bacon, pancetta, butter, yellow onions, celery, fresh garlic, bay leaf, flour, chicken broth, clam broth, white wine, Worcestershire sauce, dry mustard, heavy cream, Dijon mustard

Directions:
Put the bacon or pancetta into a soup pot or saucepan, season with a small pinch of salt, and cook, stirring often till crisp. Add onions and celery. Cook till lightly gold. Stir in garlic and bay, sauté 1 minute more.  Add flour and cook till bubbly.
Whisk in the chicken stock and clam broth, white wine, Worcestershire sauce and dry mustard. Bring to the simmer.  Cook gently for 15-20 minutes. Stir in the heavy cream. Remove from heat.
Strain the mixture, gently pressing on the solids, through a fine soup sieve, into another saucepan, where it can be reheated.
Stir in the crab and mustard. Season as needed, and bring barely to the simmer, without cooking, to serve.
Strawberry-Lemon Frozen Popsicles


Ingredients:
fresh strawberries, lemon juice, water, honey

Directions:
Use a blender or a nutribullet. Add ice cubes, strawberries, then fill water up over ice cubes until it touches the beginning point of the strawberries. Add about 2-3 tbsp of lemon juice, then add agave or honey or both to sweeten to taste. Blend all until smooth. Poor into popsicle molds. Freeze overnight. Run hot water over mold for a few seconds until you can pull out the popsicle.
You can also use this recipe as a freshing strawberry lemonade drink too. Add other berries if you would like. You can adjust this recipe to suit your own taste.
Vegetable Orzo with Lemon & Herb Seasoning


Ingredients:
orzo pasta, vegetable broth, onion, garlic, celery, carrot, mushroom, red bell pepper, yellow bell pepper, lemon, rind of, fresh herb, olive oil

Directions:
Start by heating the oil in a large saucepan/wok on medium heat.
Add the onion and garlic and saute for a minute or two.
Add the carrot and celery and saute for another 2 minutes.
Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.
Add in the mushrooms and the orzo, stirring them into the vegetable mixture.
Pour in enough broth to cover, about 1 cup.
Let the orzo absorb the broth, adding more as necessary.
Add in the grated lemon rind and herbs (and chili pepper flakes, if desired].
When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.
Season with salt and pepper and serve with a nice crusty bread.
Apple Nut Loaf


Ingredients:
carrot, applesauce, vanilla, eggs, granulated sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg, walnut pieces

Directions:
Preheat oven to 350 degrees., Combine carrots, applesauce, oil and vanilla., Add eggs and sugar and mix together., In another bowl, mix the rest of the dry ingredients., Stir dry ingredients into applesauce mixture until blended. Do not over mix., Divide mixture into 2 loaf pans., Bake for 55 minutes or until toothpick inserted in center comes out clean., Remove from the oven and allow to cool before removing from bake ware.
Pumpkin Seed Raisin Squares


Ingredients:
raisins, powdered ginger, sea salt, lemons, fresh strawberries, bananas

Directions:
Mix the seeds and raisins in a food processor until you get a mixture that clumps together. You may need to stop the machine and clear any raisins that get stuck to the blade. You can also use a spice grinder (i.e: coffee grinder used only for spices], but it takes longer.
Grate the lemon or lime, and set aside the juice.
Place seed and raisin mixture in a bowl and add the ginger, salt and lemon rind.
Using a wet fork, spread mixture onto a oiled cookie sheet to make a thin layer. Use the side of a metal spatula to cut the sheet into squares. Note: If you have a no-stick or stainless steel cookie sheet, you don't need to oil it first.
Leave raw or bake in the oven at 275 degrees F for 11 minutes until toasted and slightly crispy.
Slice the bananas and strawberries. Place bananas slices in a small bowl and add the lemon juice.
Once the squares have cooled, add a slice of banana and strawberry to each one.
Chicken Cacciatore


Ingredients:
flour, chicken, olive oil, cremini mushrooms, onion, red bell pepper, garlic cloves, dry red wine, low sodium chicken broth, diced tomatoes with juice, dried oregano, dried thyme leaves, fresh thyme, fresh basil, polenta

Directions:
In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Working in batches, dredge the chicken pieces in the flour mixture, turn to coat and shake off the excess flour.
Heat the oil in a large heavy-bottomed saute pan or Dutch-oven over medium heat. Start browning the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove and transfer the chicken to a plate.
In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender. Add the wine and simmer until reduced by half. Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender.
Serve the chicken cacciatore with crusty Italian bread, over pasta, or over polenta and garnish with fresh basil.
Cook's Note:
There are many variations of this dish based on the regions of Italy. In Southern Italy they use red wine and in Northern Italy they use white. Try both to determine your preference.
Cacciatore Variation:
Substitute veal for the chicken pieces and replace the red wine with white wine.
Almond Cinnamon Toast Crunch Cereal Bars


Ingredients:
butter, sweetened condensed milk

Directions:
Heat oven to 350°F Line 8-inch square pan with heavy-duty foil. Spray foil with cooking spray.
In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal and melted butter. Press in bottom of pan.
Pour condensed milk over crumb mixture. Top evenly with almonds.
Bake 25 to 30 minutes or until top is light golden brown. Cool completely, about 1 1/2 hours. For squares, cut into 4 rows by 4 rows.
Potatoes Seasoned With Lavender and Rosemary.


Ingredients:
small potatoes, dried lavender blossoms, unsalted butter, fresh rosemary, garlic cloves, salt, black pepper

Directions:
Put potatoes and 6 sprigs of lavender in a saucepan cover with cold water. Bring to a boil over high heat and continue to boil until the potatoes are tender when pierced with a fork but still hold their shape, 12 to 15 minutes. Drain. Some of the lavender buds will cling to the potatoes.
Melt the butter in a large skillet over medium heat. Add garlic, potatoes, chopped lavender rosemary, and salt. Cooking and, stirring occasionally, until the potatoes are very hot and the flavors have a chance to meld, 5 to 8 minutes.
Can also brown under the broil to crisp up!
Berry Blue Cheese Spread


Ingredients:
berries, boiling water, cream cheese, blue cheese, green onions, garlic clove, pecans

Directions:
If using dried berries, place in a bowl and pour boiling water over them., Let them sit for once minute, drain and set aside., If using frozen berries, thaw out and drain off moisture., In a large mixing bowl, beat cream cheese and blue cheese until nearly smooth., Stir in berries, garlic and green onions, until just combined., Transfer to a serving bowl, cover and refrigerate for up to 4 hours., To serve, sprinkle with pecans and serve with crackers.
Bacon-Scallion Cream Cheese Schmere


Ingredients:
light cream cheese, scallion, Worcestershire sauce

Directions:
Combine all ingredients in a small bowl., Chill until ready to use., Store refrigerated for up to 2 days.