xiaoxl/recipe_data huggingface dataset:
Pan Seared Steak & Vegetable Noodle Soup Garnished With Baco


Ingredients:
bacon, yellow onions, yellow onion, garlic cloves, water, beef broth, diced tomatoes with juice, ketchup, carrots, celery ribs, red radish, green pepper, oregano flakes, dried basil, bay leaf, fresh parsley, fresh basil leaves

Directions:
Fry bacon crisp; remove to paper towel, leaving bacon grease in pan.
Drain and blot bacon thoroughly, then crumble and set aside.
Add steak to frying pan, searing each side for about 4 minutes, until well browned. Remove steak from pan and place in large stock pot.
Add onion and garlic to frying pan and sauté over medium heat for about 5 minutes, until tender, stirring occasionally. Place on paper towel to drain and blot then add to stock pot.
Add water, broth, tomatoes (and liquid], ketchup, pepper sauce, vegetables, herbs, salt and pepper. Bring to a boil, reduce heat, cover pot and simmer for 15 minutes.
Stir in pasta and continue boiling 8 to 10 minutes, until pasta is tender.
Remove bay leaf and discard.
Ladle soup into bowls and garnish with bacon and fresh herbs.
Serving suggestion: Serve with crisp green salad and home-made pop-overs or hot bread.
Mimi's Fantastic Thick Spaghetti Sauce


Ingredients:
italian sweet sausage, hamburger, fresh garlic cloves, onion, tomato puree, tomato paste, tomato sauce, water, basil, parsley, brown sugar, salt, black pepper, parmesan cheese

Directions:
In a heavy pot, brown sausage and hamburg, breaking it up into smaller pieces.
Add chopped onions and minced garlic and cook till meat is done; add tomato paste and stir until it is mixed in well.
Add tomato puree, sauce, and water (when measuring the water, put it into the puree can to rinse it all out and then add to meat mixture].
Add basil, brown sugar, salt, parsley, and black pepper and mix well.
Add the Parmesan cheese (yes, to the the sauce] and mix it in well.
Simmer on low for 2-4 hours stirring occasionally so it won't burn; if you think it needs some thinning down, add about 1/8 cup water at a time; don't add too much because you want it thick so it will stick to your pasta.
Cook your spaghetti and enjoy!  Eat what you want and freeze the rest in containers that will hold the amount you will eat at a sitting.
Picadillo (Hash) at the Flores Family's El Charro Cafe


Ingredients:
salt, water, lean ground beef, garlic, potatoes, celery ribs, tomatoes, raisins, vinegar, ketchup, water, Spanish olives, sugar, cinnamon, apple

Directions:
Heat a skillet and add the salt, water, and ground beef.
Stir and separate the beef, and brown it quickly.
Mix ketchup with water in equal proportions.
Add the garlic puree, onion, potato, celery, tomato, raisins, vinegar, ketchup/water mixture, olives, sugar, cinnamon, and apples.
Cook until flavors blend, about 15 minutes, stirring frequently.
Makes 6-8 servings.
Narraway Chocolate Chip Cookies


Ingredients:
shortening, brown sugar, white sugar, vanilla, eggs, all-purpose flour, salt, baking soda, rolled oats, chocolate chips

Directions:
Mix the shortening, brown sugar and white sugar together in a large bowl.
Combine the vanilla and eggs in a second bowl.
Combine the flour, salt and baking soda in a third bowl.
Into the first bowl (with shortening etc.], mix, alternately, one-third of the second and third bowls ending with the flour bowl until you have a smooth mixture.
Once you have a smooth mixture, add the rolled oats and chocolate chips and mix until you have an even distribution.
Bake on cookie sheets at 375F for approximately 7-9 minutes in the top half of the oven (until they are lightly browned].
Garlic Broccoli


Ingredients:
broccoli, extra virgin olive oil, no-salt-added chicken broth, vegetable broth, garlic cloves, crushed red pepper flakes, parmigiano-reggiano cheese

Directions:
Steam the broccoli in a medium pot by bringing about 1 inch of water to a boil. Place the steamer basket with the cut broccoli in the pot. Cover and steam for about 3 minutes, until the broccoli is bright green, and firm-tender.
Remove from heat and run the broccoli under cold water to stop the cooking process. Make sure the water drains out.
Heat a medium-sized frying pan over medium heat. Add the oil, broth, garlic, and red pepper flakes. Heat for about 1 minute, until the sauce is very fragrant and bubbling.
Add the steamed broccoli and toss with the sauce, cooking briefly until the broccoli is heated through. Immediately place in a serving dish and sprinkle with Reggiano Parmesan cheese.
Soft & Fluffy Banana Bread


Ingredients:
sugar, margarine, eggs, bananas, milk, vanilla extract, flour, baking soda, salt

Directions:
Grease bottom of 9x5 loaf pan., Combine sugar and margarine, beat until light and fluffy., Add eggs, beat., Add bananas, milk, and vanilla, blend well., Combine flour, nuts, baking soda, and salt., Add to banana mixture, mix well., Pour into greased pan, bake at 350 for 55 minutes.
Cilantro-Jalapeno Rice


Ingredients:
long-grain white rice, water, kosher salt, fresh cilantro, scallion, fresh lime juice, olive oil

Directions:
Bring rice, water, and 1 t salt to a boil in a 1 1/2-2 quart heavy saucepan, then reduce heat to low and cover pan with a tight, fitting lid.  Cook 20 minutes.
Remove from heat and let stand, covered, 5 minutes.  Remove lid and fluff rice with a fork.
While rice is cooking, puree cilantro, onion, scallion, jalapeno, lime juice, olive oil and remaining 1/2 t salt in blender( if necessary add 1 to 2 T water to facilitate blending].
Add mixture to rice and stir with a fork until combined well.
Italian Chicken Chardonnay


Ingredients:
paprika, salt, pepper, cayenne pepper, chicken breast halves, portabella mushroom, onion, water-packed artichoke hearts, tomato paste, garlic cloves, fresh thyme, dried thyme, fresh parsley, cooked pasta, romano cheese

Directions:
Combine the paprika, salt, pepper and cayenne;
sprinkle over chicken.
Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker.
In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
Cover and cook on low for 5-6 hours or until chicken is tender.
Stir in parsley. Serve with pasta; sprinkle with cheese.
Salad with Artichokes
Category: salad
By Cindy

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

Ingredients:
4 cups mixed salad greens
½  red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

Directions:
In a large bowl, combine the mixed greens, onion, and artichoke hearts. In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic. Pour enough dressing over salad to coat,  and toss well. Sprinkle with grated cheese, and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 to 6 servings

Calories: 273.9
Fat: 23 g
Saturated fat: 3.4 g
Carbohydrates: 14.3 g
Sugars: 1.1 g
Dietary fiber: 4.1 g
Protein: 4.9 g
Cholesterol: 2.6 mg
Sodium: 718.9 mg
Hot Mocha Drink Mix
Category: drinks
By Rebecca

A nice creamy hot drink mix for both kids and adults!  A snap to make! Nutmeg or cinnamon may be added, if desired.

Ingredients:
1 cup white sugar
1 cup dry milk powder
1 cup powdered non-dairy creamer
½ cup unsweetened cocoa
¼ cup instant coffee granules

Directions:
In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended.  Store in a sealed container. To serve, Heat a cup of water per serving (or milk, for a creamier taste.)  Stir in 2 to 3 heaping teaspoons of cocoa mixture.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 cups

Calories: 27.9
Fat: 0.6 g
Saturated fat: 0.5 g
Carbohydrates: 5.2 g
Sugars: 4.8 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 0.4 mg
Sodium: 12.5 mg
Kittencal's Beef Liver and Onions


Ingredients:
beef liver, milk, butter, onions, sugar, flour, seasoning salt, garlic powder, ground black pepper

Directions:
Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes] remove to a plate or bowl.
In a shallow dish (I use an 8x8-inch baking dish for this] season the flour with seasoned salt, garlic powder and ground black pepper.
Drain the liver over a strainer (make sure to drain well].
Coat each piece of liver in the flour mixture then place on a plate.
Heat 2-3 tablespoons oil in skillet over medium-high heat.
Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!] remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
Serve the onions with the liver.
Delicious!
Papaya Juice


Ingredients:
papaya, water, Splenda sugar substitute

Directions:
add ice, water and papaya to blender and blend on high until you can't hear the ice clanging around anymore.
add in the sweetener and pulse for a moment.
also makes a great dessert with some whipped cream on top!
Slow Cooked Cajun Pork Rib Stroganoff


Ingredients:
sweet onion, garlic, olive oil, water, cornstarch, water, Worcestershire sauce

Directions:
season your pork ribs all the way around with the creole seasoning.
place in crock pot with onions, garlic, 1/4 cup of water, cream of mushroom soup and olive oil. Cook for 8 hours.
When the pork ribs are done, it should be pretty saucy. Separate the rib meat from the sauce.
Pour the sauce in sauce pan, turn heat on medium and add the worcestershire sauce. Once its gets a little bubbly, add your mixture of 1/4 water and corn starch slowly to thicken up the sauce. If needed, add additional creole seasoning to taste.
Optional (add half and half cream to desired color & taste].
Serve up sauce and desired amount of rib meat over cooked egg noodles. (or for a more paleo friendly version, over sautéed cabbage].
Cherry Orgasm


Ingredients:
walnut pieces, all-purpose flour, brown sugar, butter flavor shortening, flaked coconut, cream cheese, granulated sugar, eggs, vanilla, cherry pie filling

Directions:
Heat oven to 350 F.
Grease 13 x 9 x 2 inch pan with butter flavor shortening.
Set aside.
Chop 1/2 cup nuts coarsely for toping.
Set aside.
Chop remaining 1/2 cup finely.
For crust, combine flour and brown sugar.
Cut in butter flavored shortening until fine crumbs form.
Add 1/2 cup finely chopped nuts and coconut.
Mix well.
Remove 1/2 cup of mixture and set aside.
Press remaining crumbs in bottorm of pan.
Bake at 350 F for 12 to 15 minutes, until edges are lightly browned.
For filling, beat cream cheese, granuated sugar, eggs and vanilla in a small bowl at medium speed until smooth.
Spread over hot baked crust.
Return to oven.
Bake 15 minutes longer.
Spread cherry pie filling over cheese layer.
Combine reserved coarsely chopped nuts and reserved crumbs.
Sprinkle evenly over cherries.
Return to oven.
Bake 15 minutes longer.
Cool and refrigerate several hours.
Cut into bars about 2 x 1 1/2 inches.
Banana Hazelnut Breakfast Cake


Ingredients:
whole wheat pastry flour, sorghum flour, sugar, sugar, baking powder, baking soda, salt, soymilk, vanilla extract, hazelnuts, banana

Directions:
Preheat oven to 350 degrees Fahrenheit.  Place the hazelnuts in a baking dish and place in the oven for 10 minutes while you prepare the cake batter.  Spray a 9" tart pan with a removable bottom with non-stick cooking spray, and set aside.
In a large bowl, sift together both of the flours, 1/3 cup sugar, baking powder, baking soda, and salt.  Set aside.  In a small bowl, whisk together the soy yogurt, soymilk, and vanilla.
Slice the banana in half crosswise.  Slice one half as thinly as possible, less than 1/8", and set aside.  Slice the other half into 1/4" thick round slices.  Remove the hazelnuts from the oven and allow to cool slightly.  When they are cool enough to handle, rub the papery skins off if desired, and chop finely.
Pour the liquid mixture into the bowl containing the flour mixture, and stir with a spatula until just combined, scraping the bottom and sides of the bowl to fully incorporate the flour.  The batter should not be over-mixed.  Gently fold in the thicker banana slices and hazelnuts.
Pour the batter into the tart pan and smooth the top.  Place the reserved banana slices in concentric rings on top of the cake.  Sprinkle the remaining 2 tbsp of sugar over the top.
Bake for 25 to 30 minutes, until the top of the cake is golden and a toothpick inserted in the center of the cake comes out clean.  Let cool in the pan for 15 minutes, then remove the cake from the ring.  Cut into wedges and serve warm or at room temperature.
Hawaiian Korean Kal Bi Marinade


Ingredients:
soy sauce, water, honey, sugar, sesame seeds, garlic cloves, green onion

Directions:
Blend all ingredients in a large bowl until sugar is completely dissolved.
Dump over meat placed in a long dish covered tightly with plastic wrap or place into ziplock bag(s].
Marinate overnight (or for two days].
Turn meat 3-4 times each day.
Remove from marinade when ready to cook.
Discard marinade.
Grill over low to medium coals or bake in the oven at 325F until cooked through.
Cooking times will vary based on grill/oven heat and type of meat.
Tangy Tropical Pork Chops


Ingredients:
canola oil, red onion, pineapple

Directions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper and add to the hot oil. Cook, turning once, until nicely browned and still a little pink inside, about 7 minutes. Transfer to a plate. Reduce the heat to medium.
Add the remaining tablespoon oil and the onion to the skillet. Sprinkle with salt and pepper, and cook, stirring, until crisp-tender, about 3 minutes.
Add the vinegar and cook, stirring and scraping the pan, until reduced to a syrup, about 1 minute. Add the pineapple with the juice and cook, stirring, until most of the juice evaporates, about 2 minutes. Spoon over the pork chops.
Blue Cheese Chicken
Category: meat-and-poultry
By Elizabeth Saben

My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!

Ingredients:
1 ½ (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1  egg
2 cups bread crumbs
2  skinless, boneless chicken breasts, halved and pounded into 1/2-inch thickness
3 cups cooked white rice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl. Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan. Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 858.1
Fat: 44.6 g
Saturated fat: 26.2 g
Carbohydrates: 75.4 g
Sugars: 3.8 g
Dietary fiber: 2.9 g
Protein: 37.1 g
Cholesterol: 190.9 mg
Sodium: 1159.4 mg
Pimiento Cheese


Ingredients:
chopped pimiento, mayonnaise, garlic clove, lemon juice, dry mustard, Worcestershire sauce, cheddar cheese, colby

Directions:
Combine all ingredients (except cheese] in a medium-sized bowl and using an electric mixer combine at medium speed until blended.
Add grated cheese and beat until the consistency of cottage cheese.
Serve with your favorite crackers.
Ham and Three-Cheese Noodles


Ingredients:
garlic clove, onion, butter, milk, sour cream, dry sherry, Dijon mustard, ground pepper, parmesan cheese, romano cheese, gruyere cheese, ham

Directions:
In a large pot of rapidly salted boiling water cook noodles until just tender, 6-8 minutes.
In a medium saucepan saute garlic and onion till tender.  Combine mushroom soup, milk, sour cream, sherry, mustard and pepper.  Whisk to blend.  Add ham and cook over medium heat stirring until hot, about 3 minutes.  Do not boil.  Add cheeses and stir till melted.
Drain noodles transfer to a bowl.  Place noodles on a platter, top with ham sauce and serve.
Ground Chicken Cilantro Burger Balls


Ingredients:
ground chicken, fresh cilantro, salt, black pepper

Directions:
Combine all ingredients in a bowl.
Shape into 1.5 inch balls.
Fry in 1 tsp olive oil; flatten as they cook.
Cook until no longer pink.
Enjoy!
Creole Chicken and Shrimp


Ingredients:
bacon, medium shrimp, chicken breast, andouille sausage, canola oil, green bell pepper, yellow onion, celery rib, garlic cloves, green onion, flour, tomato sauce, dry sherry, salt, Worcestershire sauce, black pepper, dried thyme, sugar, Tabasco sauce, parsley, half-and-half, cooked white rice

Directions:
Brown bacon in a large, heavy soup pot. Remove from pan and set aside.
Add 1 Tablespoon Canola oil to the bacon grease in the hot pan.
In a bowl, toss the minced vegetables with the flour; then add this mixture to the hot pan of grease. Stir and cook quickly until caramel brown to create a chunky roux. Remove veggie/roux mixture from the pan and set aside. Don't worry if there are still brown scrapings in the bottom of the pan.
Add 1 Tablespoon Canola oil to the hot pan, then add chicken chunks and lightly brown chicken.
Return the chopped bacon and cooked veggie mixture to the pan along with the browned chicken. Add the sliced Andouille sausage.
Add to the pan: sherry, salt, Worcestershire, Tabasco, pepper, thyme, sugar, Creole seasoning, and parsley, stirring in and including the scrapings from the bottom of the pan. Turn heat to low and simmer with the lid on for 30 minutes.
Creole can be cooled and refrigerated at this point to rest overnight. When ready to serve, heat slowly and return to a low simmer before continuing with the directions.
Remove pan lid and add shrimp and cream to the mixture. Heat thoroughly for about 10 minutes on low, stirring gently, until the sauce is hot and the shrimp are cooked through. Be careful not to overcook the shrimp.
Season with salt if desired.
Serve over hot fluffy rice, with a spicy Caesar salad and enjoy!
Potato Gumbo


Ingredients:
extra virgin olive oil, garlic cloves, celery, swiss chard, bell pepper, flour, bay leaves, water, white potatoes, salt

Directions:
Add the onions and garlic to a coated high-sided saute pan over medium heat and saute until golden brown.
Mix in celery, Swiss chard stems, and bell pepper.  Saute until tender.
Heat the 1/4 cup oil in the same saute pan, stir in flour and bay leaves.
Stir with a wooden to form a paste. Cook until the flour becomes a nutty brown color.
Stir in chicken stock, water, and cayenne.
Add the potatoes and cook on medium heat about 30 minutes until the potatoes are tender and the liquid thickens.
Add the Swiss chard leaves, season with salt, and pepper, and cook until the leaves are wilted.
Honey Moist Cornbread


Ingredients:
all-purpose flour, yellow cornmeal, sugar, baking powder, salt, honey, eggs

Directions:
Heat oven to 400*F.
grease a 9 inch baking pan, set aside.
in a bowl mix together, cornmeal, flour, sugar, salt and baking powder, using a wire whisk, give it a couple of swirls to blend the dry ingredients.
add remaining ingredients and mix until moistened.
pour into greased pan.
bake for 20 to 25 minutes, or until a wooden toothpick inserted into center comes out dry.
Zucchini and Yellow Squash With Quinoa


Ingredients:
zucchini, onion, quinoa, butter, chicken bouillon, water, cracked pepper, salt

Directions:
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice at approx 1 inch intervals to obtain somewhat large chunks. The sizes for the zucchini and squash should be big enough to survive some heat without getting flimsy. We also want them to physically be the star of our dish. The onion has a supporting role in flavor, and should be small enough to blend into the background.
Dissolve the chicken bullion into the 1 1/2 cup of water.
In a large pan over medium to high heat, begin to sautee the onion, zucchini, and squash using the butter (or oil]. When the zucchini and squash just begin to soften, add freshly cracked pepper and salt. Continue cooking for one minute.
Add the water/bullion. Add the quinoa. Mix uniformly. Cover pan with a lid. Let the liquid just come to boil, then reduce heat to low. Cook for about 15 minutes, covered and unstirred. Expect all the moisture to be absorbed by the quinoa when it is done. (Quinoa will cook like rice; one cup dry plus two cups wet yields 3 cups.]. The squash and zucchini should still be sturdy, but cooked. Otherwise it was sauteed too long at the beginning.
Garnish with fresh parsley. Serve with freshly cut tomatoes, or cucumbers. I like to serve this dish with recipezaar recipe # 15580, Grilled Moroccan Chicken, as shown in the photo.