xiaoxl/recipe_data huggingface dataset:
Homemade Jalapeno Pepper Jelly
Category: side-dish
By MICROFON

Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.

Ingredients:
3  green bell peppers, seeded and finely chopped
2 (4 ounce) cans diced green chile peppers, drained
1 ½ cups distilled white vinegar
6 ½ cups white sugar
½ teaspoon cayenne pepper  (Optional)
1 (6 fluid ounce) container liquid fruit pectin
5 drops green food coloring  (Optional)

Directions:
Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired. Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 (1/2 pint) jars

Calories: 107.9
Carbohydrates: 27.8 g
Sugars: 27.4 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 55.3 mg
Strawberry Chiffon Pie
Category: desserts
By lutzflcat

Vintage everything is trending now, so why not strawberry chiffon pie? Been around for many years, and it's still light, fluffy, creamy, and refreshing, particularly in summer. Garnish with more whipped cream and sliced strawberries, if desired.

Ingredients:
1 cup minced fresh strawberries
½ cup white sugar
1 (.25 ounce) envelope unflavored gelatin
¼ cup cold water
½ cup hot water
2 tablespoons lemon juice
1 pinch salt
½ cup whipping cream, chilled
¼ cup white sugar
½ teaspoon almond extract
2  egg whites, room temperature
¼ teaspoon cream of tartar
1 (9 inch) prepared graham cracker crust

Directions:
Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes. Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer. Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream. Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture. Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.

Prep time: 25 mins
Total time: 6 hrs
Yields: 1 9-inch pie

Calories: 286.5
Fat: 13 g
Saturated fat: 5 g
Carbohydrates: 40.6 g
Sugars: 31.3 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 20.4 mg
Sodium: 212.1 mg
Mac and Cheese With Applewood Smoked Bacon


Ingredients:
smoked bacon, onion, cayenne pepper, heavy cream, milk, butter

Directions:
Cook bacon and set aside on paper towels to drain.
Cook noodles, al dente, drain and set aside.
For sauce: melt 3-4 tablesppons butter and whisk in equal amount of flour to form a paste.
Add the half cup or so of pureed, or finely chopped, onion and stir for minute or so to cook the onion.
Add the heavy cream and milk.
Cook until smooth.
Add the cheese, cubed or grated is fine, cook until melted and smooth.
Season with salt, pepper, and CAYENNE to taste.
Combine the sauce with drained noodles and stir in frozen peas.
Pour into baking dish and top with crushed mixture of chips and panko crumbs.
Cook for about 20 minutes at 400 and then top with a few pats of butter and continue cooking til bubbly and brown.
Enjoy!
Indian Asparagus


Ingredients:
fresh asparagus, red onion, garlic cloves, green chili peppers, coconut oil, black mustard seeds, red chili pepper, cumin seed, salt, water

Directions:
Heat oil on medium high, add black mustard seeds, red chilli and cumin seeds.
When the mustard seeds begin to crackle, add green chillies and salt.
Next add the onions and garlic, fry for 2 minutes, then add the chopped asparagus pieces.  Stir well, simmer the heat, add 1/4 cup of water, cover with lid and stir every 4 minutes.  When the asparagus is tender, uncover and cook until water is gone.
Add the fresh coconut, stir for 10 seconds, remove from heat.  Keep covered until ready to use.
Fiesta Conch
Category: world-cuisine
By Judy

This recipe is a result of my intro to conch while spending several years sailing off the coast of Florida and in the Caribbean. Hope you enjoy. Serve immediately over white rice or fine noodles along with a green veggie such as peas or whole green beans and warm French baguettes. White wine really sets it off. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve.

Ingredients:
8  fresh conch, shells removed
½  lemon, juiced
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
1  green bell pepper, chopped
1  red bell pepper, chopped
¾ cup diced celery
1 ½ cups chopped mushrooms
1 (28 ounce) can stewed tomatoes
1 tablespoon Worcestershire sauce
⅓ cup ketchup
¼ teaspoon white sugar
1 teaspoon red pepper flakes, or to taste
salt and pepper to taste

Directions:
Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside. Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally. Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 257.8
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 26.6 g
Sugars: 10.8 g
Dietary fiber: 3.4 g
Protein: 27.1 g
Cholesterol: 65.5 mg
Sodium: 689.1 mg
Chinese Dragon


Ingredients:
"blue curacao"

Directions:
Shake Midori and Curacao in a shaker with ice.
Pour grenadine into the bottom of a rocks glass.
Very carefully add a dash of club soda, being careful to not upset the grenadine.
Carefully add the Midori and Curacao, again, making sure not to upset the grenadine.
Tilapia Marsala


Ingredients:
marsala wine, lemon juice, capers, capers, olive oil, butter, margarine, flour, black pepper, salt

Directions:
Pepper the fillets and lightly coat them in flour.
Heat olive oil in large pan over medium heat and saute the fish till golden brown on each side and cooked almost through. Remove from pan.
De-glaze the pan with the wine, cook for just a minute and add 2 tablespoons butter and capers.  Cook for about 2 minutes reducing mixture just a little.
Add lemon juice, remaining 2 tablespoons butter, and salt to taste.
Add fish back to pan spooning mixture over it and cook till completely done, about a minute or so, and remove to serving plates.
Add the cream (I used Half&Half] and blend in until mixture just coats the back of a spoon.  Add more if necessary.
Spoon the sauce over the fish and enjoy!
Godmother Cocktail


Ingredients:
vodka, Amaretto

Directions:
Mix., Serve on ice.
Country Fried Steak and Milk Gravy
Category: meat-and-poultry
By LIKESTOCOOK

I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.

Ingredients:
4 (4 ounce) cube steaks
½ teaspoon salt, divided
1 ¾ teaspoons ground black pepper, divided
1 cup all-purpose flour
2  eggs, lightly beaten
¼ cup lard
1 cup milk

Directions:
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

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

Calories: 502.1
Fat: 27.7 g
Saturated fat: 10.9 g
Carbohydrates: 27.5 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 33.4 g
Cholesterol: 180.8 mg
Sodium: 409.7 mg
Champurrado
Category: world-cuisine
By monmedel

A traditional Mexican chocolate drink.

Ingredients:
1 ½ cups water
1  cinnamon stick
1  whole clove
1 pod star anise  (Optional)
4 ¼ cups milk
2  tablets Mexican chocolate (such as Chocolate Ibarra®)
¾ cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

Directions:
Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain. Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

Prep time: 5 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 servings

Calories: 524.4
Fat: 3.9 g
Saturated fat: 2.3 g
Carbohydrates: 63.3 g
Sugars: 37.8 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 6.9 mg
Sodium: 276.1 mg
Italian Pinwheel Rolls


Ingredients:
active dry yeast, warm water, sugar, butter, salt, bread flour, butter, parmesan cheese, fresh parsley, garlic cloves, dried oregano

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
On afloured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl sprayedwith nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Brush with melted butter; sprinkle Parmesan cheese, parsley, garlic and oregano to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
Place rolls cut side up in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350  for 25-30 minutes or until golden brown. Remove from pan to a wire rack.
Breakfast Hash Brown Quiche


Ingredients:
frozen hash browns, cooked ham, colby-monterey jack cheese, eggs, heavy cream, 1% low-fat milk, onion powder, salt, pepper

Directions:
"Preheat oven to 350*.  Break up chunks of hashbrowns and place in a 9" x 13" casserole dish.  Spray top of hashbrowns with cooking spray.  Bake for 20 minutes.  While hashbrowns are baking, prepare ham and cheese.  In a separate bowl, add eggs, cream, milk, onion powder, salt, and pepper.  Use an electric mixer and beat for 1 minute.  When hashbrowns are done, sprinkle ham evenly on top of hashbrowns, then sprinkle cheese evenly on top of the ham.  Pour egg mixture all over and put back in oven for 25 minutes.  Pull casserole out and put aluminum foil loosely over top so that it doesn't brown too much.  Put back in oven for an additional 15 minutes.  Let set for 15 minutes and serve."
Garlic Basque Dressing


Ingredients:
olive oil, garlic cloves, apple cider vinegar, salt, garlic powder, mayonnaise

Directions:
Mix all ingredients., Chill in refrigerator, overnight.
Jimmy Griffin's Perfect Raspberry and Raisin Irish Scone


Ingredients:
all-purpose flour, baking powder, salt, buttermilk, olive oil, sugar, egg, raisins, frozen raspberries, eggs

Directions:
Preheat oven to 500.  (Yes, 500 F.]  Place rack in the middle of the oven.
Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
Whisk the two eggs (for the glaze] together in a small bowl and set aside.
Combine flour with baking powder and salt.  Sift five times.  (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.]  Set aside.
Whisk together the buttermilk, olive oil, sugar, and egg.
Moving very quickly (have all your ingredients ready to go], mix liquid ingredients into flour.  This will immediately start to activate the baking powder, so don't loiter!  Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top.  Blend together with a wooden spoon, as lightly as you can.
Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper.  Pat it into a rough rectangle about one inch high.
Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
Glaze the tops with the beaten egg mixture.  Refrigerate scones for 15 minutes, then glaze the scones again.
Turn the oven temperature down to 425°F  Bake for 18 minutes.  Don't bake any longer, even if you're tempted to!
Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
Scones will stay moist for about two days.  They freeze well.  They're best served warm, with good butter and jam.
Beef Stew With Tomatoes and Rice


Ingredients:
bacon, olive oil, top round steaks, onions, long grain white rice, water, dry white wine, salt, carrots, celery, pepper, garlic cloves, dried thyme, bay leaf, chopped tomatoes, parmesan cheese

Directions:
In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked.  Drain and cut into 1-inch pieces.  Set aside.
Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
Add the meat and cook it till browned.
Reduce heat to medium, stir in the onion and brown it slightly.
Remove the meat and onion to a large platter.
In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes].
Spoon rice into a bowl and set aside.
Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
Add the wine, stir, then return the meat and onion to the pot.
Pour in the stock almost to the height of the meat and salt it lightly.
Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
Bring to a simmer, cover tightly and simmer slowly for 1 hour.
Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more]. Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
Return the liquid to the pot and bring to a boil.
Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
The rice should be tender and have absorbed almost all the liquid.
Taste and correct seasonings.
Just before serving, fold in the grated cheese.
Serve from the pot.
One Bowl Chocolate Cake III
Category: desserts
By shirleyo

This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.

Ingredients:
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2  eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 2 - 9 inch round cake layers

Calories: 156.6
Fat: 5.7 g
Saturated fat: 1.1 g
Carbohydrates: 25.7 g
Sugars: 17.3 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Cholesterol: 16.3 mg
Sodium: 217.1 mg
Dairy-Free Creamy Broccoli Soup
Category: soups-stews-and-chili
By JoCanadian

The satiny texture of this soup will make you think it's cream-based, but it's absolutely dairy-free and delicious! It's a perfect dish to use up leftover broccoli stalks that don't fit into other meals. It freezes well and makes a great winter warm-up snack or lunch! Can be served immediately, seasoned with black pepper, curry powder, or even grated cheese (for people who don't mind dairy) or can be frozen in individual portions and microwaved later.

Ingredients:
1 tablespoon olive oil
1 large yellow onion, coarsely chopped
3 large cloves garlic, coarsely chopped
3  broccoli stalks, coarsely chopped
2  broccoli florets and stalks, coarsely chopped
2 large potatoes, peeled and coarsely chopped
⅓  celery root, coarsely chopped
4 cups low-sodium chicken stock

Directions:
Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil. Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat. Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 12 cups

Calories: 152.4
Fat: 2.4 g
Saturated fat: 0.5 g
Carbohydrates: 28.2 g
Sugars: 4.1 g
Dietary fiber: 5.4 g
Protein: 7 g
Cholesterol: 2 mg
Sodium: 127.5 mg
Simmered Chinese Chicken


Ingredients:
whole chickens, soy sauce, brown sugar, water, catsup, dry sherry, crushed red pepper flakes, garlic, green onion, cornstarch, water

Directions:
Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
Heat the oil in a large dutch oven or soup pan.
Brown the chicken on all sides.
Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
Pour mixture over chicken.
Cover and simmer 45 minutes.
Remove the chicken to a serving platter.
Dissolve the 2 T of cornstarch in 1 T of water.
Add to the sauce in the pan, over low heat, to thicken.
Pour sauce over chicken.
We serve this with rice and pour the sauce over the rice as well.
Salade Gruyère De Comtè Pour Deux


Ingredients:
extra virgin olive oil, champagne vinegar, coarse sea salt, fresh ground black pepper, carrot, shallot, fresh green beans, gruyere, mesclun

Directions:
Whisk the vinaigrette ingredients together in a non-reactive bowl. Adjust seasoning if necessary. (You want a bright and slightly salty vinaigrette.].
Marinate the carrots, eggs, shallot, green beans and Comtè cheese 15-20 minutes in the vinaigrette.
Arrange the mesclun on two salad plates.
Next, arrange the marinated vegetables on the greens.
Drizzle remaining vinaigrette on top.
Serve with crusty French bread.
A Salad for All Seasons


Ingredients:
red onions, olive oil, brown sugar, salt, eggs, lettuce, tomatoes, feta cheese, green olives, black olives, flaked sea salt

Directions:
Heat oven to 350 deg F/180 deg Celsius.
Whisk the olive oil, balsamic vinegar and sugar in a bowl.
Peel the onions, then cut lengthwise into generous slivers. It does not matter if the wedges fall apart, just don't cut them too thin. Put in an ovenproof dish.
Using a teaspoon, drip the oil-vinegar-sugar mixture over the sliced red onions, and sprinkle with the salt.
Bake in the preheated oven for 45 minutes: the onions should be softened but not shrivelled, lightly roasted and still juicy.
In the meantime, boil the eggs, not more than 10 minutes.
When the onions and eggs are done, let cool to room temperature. Leave onions in their oven dish while they cool.
To put together: tear up the lettuce (I used the type called "Frilly Lettuce" here] to make a thick bed.
Chop the tomatoes neatly into smallish cubes, and put on top of the lettuce.
Peel the eggs, cut in half, chop roughly into bite-sized pieces, and scatter over the salad.
Drain and dry the feta if in brine, and crumble over the salad.
Chop the olives and add.
Arrange the roast onions on top, using all the bits. If there is any liquid left in the oven dish, scrape over the salad -- it's full of flavour.
It's best that each person sprinkle vinaigrette dressing over when the salad is served, unless you want to toss it with the dressing yourself and mix all the ingredients. Also serve with flaky salt (I use Maldon salt] for those who want it.
(I make my own vinaigrette, with apple cider vinegar. I find my own vinaigrette is "softer" on the palate and not as acidic as those we buy].
Country Chicken Pot Pie


Ingredients:
margarine, butter, boneless skinless chicken breast, salt, fresh green beans, red bell pepper, celery, all-purpose flour, chicken broth, half-and-half, dried thyme leaves, rubbed sage, frozen corn

Directions:
Preheat oven to 425 degrees.
Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
Melt margarine in large deep skillet over medium-high heat.
Add chicken; cook and stir 3 minutes or until no longer pink in center.
Sprinkle with salt.
Add beans, bell pepper and celery; cook and stir 3 minutes.
Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
Reduce heat to low and simmer 3 minutes or until sauce is very thick.
Stir in onions and corn.
Return to a simmer; cook and stir 1 minute.
Pour into pie crust.
Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
Let stand 5 minutes before serving.
Portabella Mushroom Pizza


Ingredients:
portabella mushrooms, rotel, butter, mozzarella cheese, provolone cheese, Canadian bacon

Directions:
in skillet put 1/4" diced canadian bacon cook til crispy
rinse mushrooms remove stem set it aside using a spoon remove gills careful not to break edges giving it a crater shape.
melt two tbs of butter put one tbs in each cap of mushroom
then add 2 tbs of pizza sauce to each mushroom cap
add 3 tbs of rotel to each cap.
add 1/4 cup of cheese to each cap
then add as much diced canadian bacon or pepperoni as u  like
take stems and slice add  as topping.
put remaining butter in flat pan cook in  oven on about 325-350 deg.pizza's for 15-20  min until tender.