xiaoxl/recipe_data huggingface dataset:
Potato and Green Chile Soup
Category: soups-stews-and-chili
By Franny

This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.

Ingredients:
4 tablespoons salted butter
1 medium onion, chopped
1 clove garlic, minced, or more to taste
4 medium potatoes, peeled and cubed, or more to taste
⅓ cup all-purpose flour
2 cups beef broth
28 ounces canned roasted Hatch green chile peppers, diced
2 cups milk
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
ground black pepper to taste

Directions:
Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute. Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil. Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 343.1
Fat: 16.3 g
Saturated fat: 10.2 g
Carbohydrates: 36.2 g
Sugars: 8.9 g
Dietary fiber: 5 g
Protein: 14.9 g
Cholesterol: 47.5 mg
Sodium: 585.9 mg
Brie Omelet


Ingredients:
eggs, olive oil

Directions:
Add oil to a skillet over high heat.
Remove the rind from 3 slices of Brie.
Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute]. Then flip the omelet to finish cooking (about 30 seconds]. Place the cheese slices in the center and fold the omelet. Salt and pepper to taste.
Try this recipe with Camembert as well.
Creamy Veggie Soup


Ingredients:
chicken broth, cauliflower, celery, frozen corn, sweet onion, skim milk, chili-flavored olive oil, garlic, Worcestershire sauce, salt

Directions:
Put the chopped cauliflower, celery, carrots and a sprinkle of salt in a pot then add enough water to cover and set to boil.
Add chili pepper olive oil to a frying pan on med-high heat and when it's hot, add the chopped onions and garlic.  Stir occasionally until onions are soft and light brown.
When cauliflower/carrots/celery get soft, drain the water and add veggies to the pan with the onions/garlic.  Add corn and continue cooking for the flavors to mix.
Pour all the veggies into the first pot you cooked and add the chicken broth.  Cover and simmer for another 15 - 25 minutes.
Carefully, pour soup from pot into a blender and mix.  Depending on the size of your blender, you might have to do this in several batches.  Pour the soup back into the pot after it is blended.
Add the skim milk and Worcestershire sauce and heat again.  Taste and add salt as needed, then serve.
Sourdough Coffee Cake


Ingredients:
sugar, butter, light brown sugar, salt, eggs, vanilla, sour cream, flour, baking powder, baking soda, brown sugar, cinnamon

Directions:
Cream together sugar, butter, salt, eggs, vanilla.
In a separate bowl, mix flour, baking soda and baking powder together.  Sift 1/2 of mixture into creamed mixture.
Add 1/2 of sour cream and beat until smooth.
Add the rest of sour cream and flour mixture.
Beat mixture.
Spoon 1/2 batter into 9X9 pan, layer 1/2 of topping, layer rest of batter, add rest of topping.
Bake at 350 for 45min.
Mexican Monterey Chicken


Ingredients:
boneless skinless chicken breasts, mayonnaise, parmesan cheese, salsa, monterey jack pepper cheese, sour cream, green onion, black olives

Directions:
preheat oven to 425.
coat both sides of chicken with mayonnaise.
mix together parmesan cheese and breadcrumbs.
dip the  chicken breasts in crumb/parmesan  and cover evenly.
place into a 9x13 baking pan.
bake for 15 minutes then top with with salsa and jack cheese and bake 5 minutes until cheese is melted.
garnish with sour cream onions and olives.
Nikujaga


Ingredients:
beef, sugar, soy sauce, sake, potato, carrot, onion, green beans

Directions:
Start by seasoning the thinly sliced beef with a tablespoon each of sugar, soy sauce and sake. Mix all the ingredients well then marinate for about 15 minutes.
Cut the potato and carrot into bite-sized pieces.
For the shirataki, drain the liquid from its package then put on top of a strainer. Pour a generous amount of hot water on top of it to help remove its slightly unpleasant smell. If the pieces are too long, you can cut it using a pair of scissors.
Remove the hard fiber part of the green beans found at its side if it has any. Then, slice it diagonally into 2-3 pieces depending on its length.
Put the potato, carrot, onion and shirataki inside the microwave pressure cooker. Add the beef with its marinade then mix the ingredients.
Cover the microwave pressure cooker then cook in the microwave for 8 minutes using 600W.
After 8 minutes, wait for the pressure indicator to go down then open. Add the green beans on top then put back the cover. Let the remaining steam inside the microwave pressure cooker cook the green beans for about 2 minutes.
Open the microwave pressure cooker then mix all the ingredients carefully. Put on a serving plate then serve as a side dish or as a main dish.
Gluten-Free Walnut Brownies


Ingredients:
butter, chocolate chips, sugar, vanilla, eggs, cornstarch, walnuts

Directions:
Preheat the oven to 350° and prepare an 8×8 or 9×9 or 7x11 inch baking dish with non-stick spray.
Melt the butter and chocolate chips together. It's easiest to use a microwave-safe bowl and just microwave them for 30-40 seconds, stir, microwaved again, etc. until the butter and chocolate are smoothly melted together. You can also do this step in a double boiler.
Stir in sugar and vanilla. Add the eggs.
In a separate bowl, whisk together cornstarch and unsweetened cocoa powder.
Stir these dry ingredients into the chocolate mixture. Since you’re not stirring flour and activating gluten you’ll need to stir these brownies a bit longer than you would regular brownies. When the mixture starts to pull away from the side of the bowl, stir in the walnuts. (Toasting the walnuts will enhance the flavor].
Spread brownie batter in the prepared baking dish.
Bake at 350° for 30-35 minutes. The brownies are done when an inserted toothpick comes out mostly clean. Let cool completely before cutting into squares.
Stir Fried/Braised Bok Choy


Ingredients:
carrots, bok choy, green onions, mushroom, vegetable broth, tamari

Directions:
Heat the peanut oil in a wok over high heat.
Add the white onion and cook 3 minutes until brown and crispy.
Add the carrots and stir fry another 3 minutes.
Add the bok choy, green onions and mushrooms and stir fry an additional 2 minutes.
Pour the broth over the vegetables and simmer for 2 minutes.
Season with tamari and serve over a bed of brown rice.
Yield is estimated as a side dish.
Oatmeal Scotchies Cookies
Category: desserts
By Chris Diaz

Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.

Ingredients:
1 ¼ cups unsalted butter at room temperature
¾ cup brown sugar
½ cup white sugar
1  egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup butterscotch chips
½ cup sweetened flaked coconut  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets. Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 dozen cookies

Calories: 118.1
Fat: 6.5 g
Saturated fat: 4.2 g
Carbohydrates: 13.5 g
Sugars: 6.9 g
Dietary fiber: 0.7 g
Protein: 1.3 g
Cholesterol: 16.6 mg
Sodium: 83.8 mg
Ragin Cajun Shrimp


Ingredients:
shrimp, green onion, garlic cloves, cayenne pepper, fresh ground black pepper, dried red pepper flakes, dried thyme, dried rosemary, dried oregano

Directions:
Combine shrimp with all of the above ingredients in a large bowl., Stir to coat shrimp., Refrigerate covered for two hours, stir occasionally., Soak bamboo skewers in ice water for 2 hours to prevent their burning., Preheat grill., Drain shrimp, reserving marinade., Thread shrimp on skewers., Grill just until shrimp turn pink, basting with marinade., Serve immediately.
Spring Minestrone With Chicken Meatballs


Ingredients:
ground chicken, parmesan cheese, garlic cloves, fresh chives, egg, kosher salt, black pepper, olive oil, leek, low sodium chicken broth, water, carrot, kosher salt, black pepper, fresh basil

Directions:
Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28].
Heat oil in a small pot over medium heat.  Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside.
Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes.  Add 2 thinly sliced garlic cloves; cook for 1 minute.  Add the broth and 2 cups water; bring to a boil.  Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste.
Ladle soup into bowls. Garnish with chopped basil and Parmesan.
Black Bean Amanatto (Candied Black Beans)


Ingredients:
black beans, water, baking soda, water, granulated sugar, salt

Directions:
Rinse beans, picking out any stones or odd beans.  Soak overnight in ample water.
After soaking, drain beans and rinse with plenty of cold water.  Pick through again to get rid of any odd beans or stones.
Put beans in a pot with plenty of cold, fresh water and a good pinch of baking soda.  The baking soda will help to maintain the black color of the beans.
Simmer beans gently for 1 hour until beans are just cooked through.  Be careful not to boil the beans or overcook them.  The beans should hold together in their skin.
Drain beans and rinse gently in cold water.
Prepare syrup by combining the 3 cups of cold water, granulated sugar and salt.  Heat to simmer for 20 minutes or until the syrup is starting to thicken a bit.
While the syrup is simmering, carefully sort through the cooked beans, discarding any that are out of the skin, or where the skin has cracked open.  You should plan that the volume of beans will decrease by as much as a third, depending on how you cooked the beans.
Carefully add the beans to the syrup mixture and continue simmering for 1 1/2 hours.
Turn off the heat and allow beans to cool for 10 minutes.  Drain.
Put the superfine sugar into a bowl.  In batches, toss the beans into the sugar and then lay them out onto a cookie sheet in a single layer.
When all the sugar-coated beans are on the cookie sheet, put the cookie sheet in an oven preheated to 175 degrees F for 5 minutes.
Remove the cookie sheet and toss the beans, returning them to the oven for an additional 5 minutes.  Turn off the oven and leave the beans in the oven for 5 minutes.  Cool completely.
Store in an airtight container.
Tomato Soup


Ingredients:
fresh tomatoes, onion, whole cloves, chicken broth, butter, all-purpose flour, salt, white sugar

Directions:
In a stockpot, over medium heat, saute lots of chopped garlic in olive oil and then add the chopped onions until tender. Add chopped tomatoes and bring to a boil. Add chicken stock and gently boil for about 20 minutes to blend all of the flavors. Cool slightly and add chopped basil. Puree with a submergible blender. Set aside.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, cayenne pepper, heavy cream, balsamic vinegar, and adjust to taste.
Basil Parmesan Puffs


Ingredients:
water, unsalted butter, salt, all-purpose flour, eggs, fresh basil, parmesan cheese

Directions:
In a large saucepan, bring water, butter, and salt to a boil.  Add flour all at once and stir until it forms a smooth ball.  Remove from heat and let stand for about 5 minutes.
Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny (takes some arm power].  Stir in basil and cheese.
Drop by rounded tablespoons 1 inch apart onto greased baking sheets.  Bake at 400' for 18-20 minutes or until golden brown.  (I made mine too big and it took about 24 minutes total]  Remove to wire racks.  Serve warm.
Peas Rice
Category: everyday-cooking
By Sowmya

This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.

Ingredients:
1 cup basmati rice
1 tablespoon butter or margarine
2  whole cloves
1 (2 inch) piece cinnamon stick
1  serrano pepper, chopped
1 teaspoon minced fresh ginger root
¼ cup green peas
salt to taste
¼ teaspoon white sugar
2 cups water

Directions:
Wash and drain the rice. Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil. Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 406.7
Fat: 7.1 g
Saturated fat: 4 g
Carbohydrates: 78.8 g
Sugars: 0.9 g
Dietary fiber: 2.8 g
Protein: 8.3 g
Cholesterol: 15.3 mg
Sodium: 45 mg
Deviled Oven- Fried Chicken


Ingredients:
boneless chicken breasts, water, Dijon mustard, cayenne, flour, olive oil, garlic powder, onion powder, poultry seasoning, cornstarch, salt, sugar, paprika

Directions:
In a large bowl, make the marinade by mixing
together hot pepper sauce, water, mustard, and pepper.
Add chicken; cover and marinate in refrigerator for 1 hour.
While chicken is marinating make the coating.
In a bowl, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning, cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
Put the bread crumb mixture in a shallow dish.
Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
Place chicken in single layer, in a shallow baking sheet.
Bake in 400 F oven for 15 minutes.
Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.
Bacon Wrapped Cheeseburgers


Ingredients:
cheddar cheese, egg, ketchup, parmesan cheese, Worcestershire sauce, salt, pepper, ground beef, American cheese, bacon

Directions:
Preheat an outdoor grill and lightly oil grate.
In a large bowl, combine first 8 ingredients.
Crumble beef over mixture and mix thoroughly.
Shape into 8 patties.
Wrap bacon around each patty and secure with a toothpick.
Place burger patties on prepared grill, top with cheese slices at the end of grill time.
Serve with lettuce, tomatoes, pickles and onions.
Roasted Potato Soup


Ingredients:
potatoes, onions, olive oil, dried thyme, garlic, butter, soy margarine, vegetable broth, all-purpose flour, milk

Directions:
Preheat oven to 400°F Place potatoes in large bowl. Snip root end off each onion and cut each half into 3 sections. Add onions to potatoes, breaking up onions with your fingers to separate.
Drizzle vegetables with oil, add thyme and toss well. Spread vegetables on baking sheet. Season with salt and pepper.
Slice top third off head of garlic and place it on a piece of foil. Put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. Fold sides of foil to enclose; place on pan with vegetables.
Roast vegetables 45 minutes, then remove garlic. Continue roasting vegetables until tender, about 15 minutes more.
In large saucepan, bring broth to a simmer over medium-low heat. Transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. Process mixture until fairly smooth, then transfer to bowl. Repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. Stir all pureed mixture into broth in pan; keep pan over low heat.
In small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in milk and cook, stirring often, until thickened, about 3 minutes. Stir in ladleful of soup and cook 1 minute.
Add mixture back to soup. Cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. Serve right away, or cool, refrigerate and reheat when needed.
Tessa Kiros Chickpea, Feta and Cilantro Salad


Ingredients:
chickpeas, olive oil, red onion, garlic cloves, red chilies, feta cheese, scallions, cilantro, Italian parsley

Directions:
Rinse and drain chickpeas and put them in a bowl.
Heat 3 tablespoons of the olive oil and fry the red onions gently, until it is cooked through and lightly golden.  Add the garlic and chili and cook for a few more seconds, until you can smell the garlic.  Take care not to brown the garlic.  Let cool completely.
Add feta, scallion, cilantro, parsley and lemon juice to the chickpeas and season with pepper and a pinch more salt, if needed.  Add the cooled garlic oil and remaining olive oil and mix very well.
Crawfish or Shrimp Bisque


Ingredients:
crawfish, shrimp, butter, margarine, paprika, onion, all-purpose flour, red bell pepper, celery ribs, fresh thyme, garlic clove, bay leaves, dry mustard, cayenne pepper, chives

Directions:
Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
Pour on the fish stock gradually, stirring until well blended.
Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
Add the crawfish (or shrimp] and cook for about 5 minutes.
Season with salt and pepper to taste.
Serve over rice topped with snipped chives.
Simple Scones
Category: bread
By Ben S.

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Ingredients:
2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1  large egg

Directions:
Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Yields: 8 scones

Calories: 318.6
Fat: 15.5 g
Saturated fat: 9.4 g
Carbohydrates: 41.1 g
Sugars: 14.6 g
Dietary fiber: 1.2 g
Protein: 4.9 g
Cholesterol: 60.1 mg
Sodium: 249.3 mg
Veggie Lasagana (No Noodles)


Ingredients:
zucchini, roma tomatoes, sweet onion, mozzarella cheese, parmesan cheese, oregano, garlic powder

Directions:
Using a mandolin, slice the zucchini lengthwise to resemble lasagna noodles, slice tomatoes and onion as well. Shredd the cheese.
Preheat oven to 375 degrees farenheit, and spray a 9x13 pan with olive oil.
Start by laying one layer of zucchini into  pan followed by adding half the spinach, half of the tomatoes, and half of the onions. Spread half of the marinara over veggies, and sprinkle on the garlic powder. Layer in half of the mozzarella cheese and sprinkle on half of the parmesan. Repeat layers of veggies and top with marinara. Add remaining layer of zucchini and follow with remaining half of mozzarella and parmesan cheeses. Sprinkle oregano over the top.
Cover with foil and bake in preheated oven for about 30 minutes. Remove foil, let bake additional 15 minutes to allow cheese to brown a bit.
Thai Hot and Sour Soup
Category: soups-stews-and-chili
By STEVE ALDER

Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!

Ingredients:
3 cups chicken stock
1 tablespoon tom yum paste
½ clove garlic, finely chopped
3 stalks lemon grass, chopped
2  kaffir lime leaves
2  skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

Directions:
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

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

Calories: 70.8
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 4.9 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 9.1 g
Cholesterol: 20.7 mg
Sodium: 638.5 mg
Lamb Meatballs


Ingredients:
ground lamb, egg, onion, minced garlic cloves, salt, pepper, lemon zest, fresh parsley, plain low-fat yogurt

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients and mix very well.   (Easiest to mix with clean hands].
Form by hand into 1 1 1/2 inch balls and place in a baking pan about 2 inches apart.
Bake @ 350 for about 25 minutes or until done.
Banana, Almond Butter & Cacao Energy Bites


Ingredients:
banana, pitted dates, almond butter

Directions:
Place the almonds in your food processor and pulse until finely ground.
Add the rest of the truffle ingredients to the food processor and pulse until you reach a thick paste consistency.
Roll 1 teaspoon of the mixture at a time into small balls then roll them in your choice of toppings.
Freeze for 1 hour.
Before consuming, let the bites defrost at room temperature for around 10 minutes.