xiaoxl/recipe_data huggingface dataset:
Quick and Easy Fresh Egg Pasta
Category: everyday-cooking
By Matthew Valleau

An incredibly easy and versatile recipe to make a basic pasta dough.

Ingredients:
1 cup semolina flour
1 teaspoon salt
1  egg
2 tablespoons water
1 tablespoon olive oil

Directions:
Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined. Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes. Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 95.4
Fat: 9.2 g
Saturated fat: 1.7 g
Carbohydrates: 0.2 g
Sugars: 0.2 g
Protein: 3.1 g
Cholesterol: 93 mg
Sodium: 1198.3 mg
Meatballs With Tomato Relish


Ingredients:
onion, garlic cloves, lean ground beef, beet, paprika, fresh thyme, egg, salt, pepper, tomatoes, horseradish

Directions:
Preheat the oven to 450 degrees.
Make tomato relish by mixing the strained tomatoes and cremed horseradish together in a small bowl.
Cover and set aside until required.
Put the onion, garlic, and 2 teaspoons of water in a small pan and let simmer over low heat for 5 minutes.
Increase the heat, bring to a boil and cook until all the water has evaporated.
Remove from heat.
Meanwhile, teat the bread into pieces and place in a small bowl.
Add enough cold water just to cover and let soak for 5 minutes.
Squeeze the excess water from the bread and place in a bowl with the ground beef, onion and garlic mixture, beet, paprika, thyme and egg.
Season to taste with salt and pepper.
Mix thoroughly.
Form the mixture into 24 small balls between the palms of your hands.
Tread 3 balls onto each of 8 metal skewers and place on a baking sheet.
Bake in the preheated oven for 10 minutes, or until well browned.
Transfer to serving dish, garnish with few sprigs of fresh thyme if desired and serve with the tomato relish.
Devlin's Thanksgiving Onion Casserole


Ingredients:
Spanish onions, water, salt, butter, flour, egg, butter, extra-sharp cheddar cheese, romano cheese, butter

Directions:
Cook onion wedges in 1 C water mixed with 1/2 t salt until tender, covered.  Reserve 1 C onion water for sauce.  Drain.
Melt 4 T butter.  Stir in 2 T flour and cook over medium heat, stirring, for five minutes.  Slowly add reserved onion water and whisk until smooth.  Add pepper sauce.
Whisk together:  light cream and egg.  Add a little of the onion sauce and whisk to warm the cream mixture.  Add remaining onion sauce and continue whisking over low heat, until it's the consistency of heavy cream.  Be careful not to overcook the egg.
Toss sauce with onions and put in a shallow casserole, greased with softened butter.
Top with cubed bread, cheddar and romano cheeses, tossed with 8 T melted butter.
Bake at 350 for 30 - 35 minutes, until top is golden.
Sweet and Sour Crock Pot Chicken


Ingredients:
carrot, green pepper, onion, quick-cooking tapioca, chicken breasts, pineapple tidbits, dark brown sugar, red wine vinegar, soy sauce, chicken bouillon granule, garlic powder, fresh ginger, dried cilantro, cilantro leaves, cooked rice

Directions:
Put vegetables in bottom of crock pot. Sprinkle the quick cooking tapioca over the vegetables.
Place chicken on top.
Combine all other ingredients except cooked rice into a small mixing bowl; blend well. Pour over chicken.
Cover and cook on Low for 8 to 10 hours.
Before serving, make rice. Serve Sweet and Sour Chicken over cooked rice.
Leftovers can be reheated in the microwave.
Buffalo Mozzarella Bruschetta With Shaved Fennel & Courgette


Ingredients:
fennel bulb, courgette, mint, orange, lemon, extra virgin olive oil, garlic clove, buffalo mozzarella

Directions:
Heat a griddle pan until smoking hot.
Toast the bread well on both sides so it has the griddle pan marks on it.
While it is toasting.  Using a speed peeler – thinly shave the fennel and courgette into a bowl.
Pick off some small mint leaves, tear the big ones and add to the bowl.
Pick off some of the fennel tops and add to the bowl.
Add the thinly sliced orange and the juice of half a lemon.
Add some extra virgin olive oil and season with salt and pepper.
When the sourdough is ready put it on a plate.  Rub with the cut side of a piece of garlic and drizzle over some olive oil.
Tear the mozzarella in half and place on the bread.
Pile the fennel and courgette salad on top, drizzle a little more extra virgin olive oil, sprinkle over a few more fennel tops and serve.
Serve with a glass of chilled Mersault or White Burgundy.
Mom's Perfect Chili
Category: uncategorized
By NicoleMcmom

Smoky tomato flavors lead the way in this comforting classic. This is the perfect chili recipe in my opinion--it's not so fancy that it's intimidating at all, but it's definitely a step above chili packet recipes and chili beans. Serve topped with desired garnishes, such as jalapeno, green or white white onion, cheese, sour cream, cilantro, and hot sauce.

Ingredients:
1 tablespoon olive oil, divided
2 pounds ground beef sirloin
1 large onion, diced
2 medium poblano peppers, diced
1 medium orange bell pepper, diced
1 medium jalapeno pepper, seeded and chopped
3 cloves garlic, minced
¼ cup chili powder
4 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon white sugar
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (12 fluid ounce) can or bottle beer
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
½ (28 ounce) can tomato puree
2 cups beef stock
1  chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers
3 (15 ounce) cans kidney beans, drained and rinsed

Directions:
Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside. Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes. Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often. Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

Yields: 12 servings

Calories: 296.3
Fat: 9.6 g
Saturated fat: 3.1 g
Carbohydrates: 31.2 g
Sugars: 3.4 g
Dietary fiber: 10.5 g
Protein: 21.6 g
Cholesterol: 40.3 mg
Sodium: 823.3 mg
Russian Tea


Ingredients:
boiling water, tea bag, ground cinnamon, ground cloves, sugar, artificial sweetener

Directions:
Combine boiling water and tea bag in a large mug; let stand 5 minutes.
Discard tea bag.
Add remaining ingredients to mug; stir well.
Serve with sugar, if desired.
Tomato Sauce


Ingredients:
onions, garlic cloves, Italian plum tomatoes, red wine, carrot, basil leaves, red pepper flakes

Directions:
Cook Onions and Garlic in 2-6tbs of olive oil depending on how rich you want it.
Optional: Remove inner stem of tomato.
Crush tomatoes with your hands and add to pot, you can all add them to the pot and then mash them with a potato masher.
Add wine and carrot which should be cut into 4 large pieces.
Add Salt, Pepper and Red Pepper Flakes.
Cook on medium for 1.5hrs-2hrs until it is reduced by half and thick.
Add basil leaves 30minutes before it is done cooking.
Ma'ono's Chinese-Style Mustard Dipping Sauce


Ingredients:
mustard powder, water, soy sauce, Dijon mustard, honey

Directions:
"Dissolve the mustard powder in the water, add the other ingredients, whisk until smooth. The mixture will taste bitter and acrid at first, until the powdered mustard reconstitutes, but will mellow as it sits. Prepare one hour in advance."
Lemon Curd Cupcakes


Ingredients:
water, eggs, confectioners' sugar

Directions:
Heat oven to 350º.
Line mini cupcake pans or regular cupcake pans with cupcake liners (I also sprayed some Pam over the liners and the tops of the pan].
Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
Spoon or scoop (I use an ice cream scoop for regular cupcakes] into pans, filling 2/3rds full.
Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
Remove pans from oven and place pans on wire rack to cool for 5 minutes.
Then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
Prepare Lemony Cream.
Place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
Stop beating and add the sugar.
Beat again until stiff peaks form.
With a spatula, gently fold in the lemon curd.
Use right away or chill for up to 8 hours before using.
Frost cupcakes with the lemony cream covering the top of the cupcake completely.
Top with slivered strawberries or raspberries or blueberries if desired.
Store in the refrigerator for up to 3 days.
Chinese BBQ Pork


Ingredients:
sugar, salt, five-spice powder, garlic clove, fresh ginger, ketchup, soy sauce, white wine, hoisin sauce, honey, boneless lean pork

Directions:
Combine all ingredients (except the pork] in a bowl large enough for the pork and set aside.
Trim pork to remove visible fat.
Slice into thin (1/8"] slices.
Add pork to sauce and stir to cover meat.
Marinate at least 1 hour, but can sit in fridge overnight.
Place pork with its marinade in an ovenproof dish.
Bake at 375 for 45 minutes to 1 hour.
Tip:  sauce is very good.  Consider making extra and serve with rice.
Prohibition Barbary Coast Cocktail


Ingredients:
Creme de Cacao, heavy cream

Directions:
Shake all well with cracked ice., Strain into chilled cocktail glass.
Roasted Smashed Potatoes


Ingredients:
potatoes, sea salt, extra virgin olive oil

Directions:
Place potatoes in one layer in a large saucepan. Add cold water to cover by at least an inch. Add 1 t. salt and bring water to boil. Reduce heat and simmer until potatoes are cooked, about 25-30 minutes.
Drain thoroughly, then wrap loosely in a tea towel to draw out excess moisture. Remove tea towel and place potatoes in one layer on parchment paper covered baking sheet. Cover your hand with a tea towel(for protection] and press down on each potato to "smash" it lightly.
Cover with plastic wrap and refrigerate to cool completely. Dish can be prepared to this point; cover and refrigerate.
Preheat oven to 450°F If chilled, bring potatoes to room temp(about 20 minutes]. Pour olive oil generously over potatoes and sprinkle with remaining 2 t. salt. Lift potatoes slightly to ensure they're well coated with oil underneath.
Roast potatoes until brown and crispy, about 30 minutes. Serve immediately.
Mom's Chicken and Dumplings (Slow Cooker Version)
Category: soups-stews-and-chili
By jterrij

This is a favorite recipe originally made by my mother with chicken on-the-bone and homemade broth cooked over a stove. I have found I don't have the time to start from scratch and that this version tastes just as good with less fuss! You can substitute freshly cooked chicken, if desired. You can line the slow cooker with a slow cooker liner for easy clean-up.

Ingredients:
4 (14.5 ounce) cans chicken broth
3 (12.5 fl oz) cans chunk chicken (such as Kirkland®), drained and broken into chunks
4  baking potatoes, peeled and cubed
4  carrots, sliced
2 cups chopped broccoli
1 cup water
2 tablespoons quick-mixing flour (such as Wondra®)
salt and cracked black pepper to taste
2 ¼ cups all-purpose baking mix (such as Bisquick®)
⅔ cup milk

Directions:
Stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker. Whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. Season with salt and pepper. Cook on Low for 5 hours. Stir baking mix and milk together in a bowl. Drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. Continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 6 servings

Calories: 648.8
Fat: 22.2 g
Saturated fat: 6.1 g
Carbohydrates: 62.9 g
Sugars: 6.9 g
Dietary fiber: 5.9 g
Protein: 47.8 g
Cholesterol: 116.7 mg
Sodium: 2692 mg
Crispy Flautas
Category: world-cuisine
By KIWICOTTONBALL

I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.

Ingredients:
1 teaspoon vegetable oil
½  green bell pepper, chopped
½  onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (1 ounce) package taco seasoning mix
¾ cup water
1 (10 ounce) package corn tortillas (such as Ortega®)
½ cup shredded Cheddar cheese
1 cup salsa
24  toothpicks
2 cups vegetable oil for frying

Directions:
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the   and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside. Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas. Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C). Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 12 flautas

Calories: 321.1
Fat: 14.2 g
Saturated fat: 3.7 g
Carbohydrates: 28.2 g
Sugars: 3.2 g
Dietary fiber: 4 g
Protein: 20.5 g
Cholesterol: 48.9 mg
Sodium: 716.9 mg
Easy Stuffed Crust Pizza


Ingredients:
hot water, canola oil, white sugar, salt, flour, egg, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 425 degrees Farenheit.
In a large bowl, combine water, oil, sugar and salt without stirring. Layer flour on top, then yeast.
Stir together until you get a recognizable ball of dough. Using your hands, clean off spoon and sides of bowl, forming a ball. Add flour if dough is too sticky. Knead dough until it is one smooth ball. Pour about a capful of canola oil into your hands, and rub it onto the dough.
Cover dough and let rest for 10 minutes.
Once dough has rested, pull the dough from the bowl, and using your hands, start stretching the dough a bit at a time. Lay the dough on your pan of choice, and roll out to desired size, then roll out an additional 2 inches around.
Layer mozzarella sticks 2 inches from the outside of the dough, making sure they line up. Fold dough over the cheese, and paint entire crust with egg. If desired, sprinkle parmesan and italian seasoning over the crust. Cook, without toppings, for about 10 minutes, or until crust crisps up.
One crust is pre-cooked, put on toppings and cook another 15 minutes or until cheese has reached desired level of "doneness". Cut and serve.
Joslin Center Country-Style French Toast


Ingredients:
egg substitute, skim milk, ground cinnamon, ground nutmeg

Directions:
NOTE:  Make sure to crumble you cereal into fine crumbs.
In a shallow dish, whisk together the egg substitute, milk, ground cinnamon, and ground nutmeg. Place the bread slices in the egg mix and turn to coat both sides. Dip the bread slices in cereal crumbs.
Generously coat a nonstick skillet with cooking spray. Place over medium-high heat. Add the coated bread slices to the pan and cook, turning once, until both sides are nicely browned, about 3-4 minutes per side.
Transfer the cooked bread slices to a warmed platter and repeat the process until all the bread is cooked.  Serve hot with syrup or fruit spread.
Cuban Ranch Shrimp Salad #RSC


Ingredients:
fresh chives, lemon juice, coconut, eggs

Directions:
1. Combine dry ingredients of bread crumbs and grated coconut in a medium size bowl and set aside.
2. Beat two eggs inn a small bowl and set aside.
3. Pour Hidden Valley Ranch Dip Mix into small bowl.
4. Devein the shrimp.
5. Now starts the assembly line:  For each shrimp, dip them into the egg wash, then into the Hidden Valley Ranch mix.  Then dip again into the egg wash.
6. Finally coat the shrimp in the bread crumb mixture.
7. Heat Cooking oil and only deep fry the shrimp when the oil is quite hot until golden brown.
8. Combine greek yogurt, chives and a splash of lemon juice.
9. Serve the shrimp standing in a large dollop of yogurt mixture.
garnish with avocado or lemon slices.
Slow-Roasted Winter Vegetables
Category: side-dish
By Janis

This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.

Ingredients:
1 medium butternut squash, chopped into 1/2-inch cubes
2 medium yams, chopped into 1/2-inch cubes
2 medium sweet potatoes, chopped into 1/2-inch cubes
2 medium parsnips, chopped into 1/2-inch cubes, or more to taste
4 medium carrots, chopped into 1/2-inch cubes, or more to taste
1 large turnip, chopped into 1/2-inch cubes
8 medium (blank)s fresh mushrooms, quartered, or more to taste
3 each shallots, roughly chopped
1 bulb garlic, cloves sliced lengthwise in half
2 sprigs fresh rosemary, coarsely chopped
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ cup olive oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep. Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

Prep time: 40 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 10 mins
Yields: 12 servings

Calories: 246.8
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 49.6 g
Sugars: 7.5 g
Dietary fiber: 8.3 g
Protein: 4.3 g
Sodium: 207.3 mg
Cherry Tomato Summer Salad Recipe


Ingredients:
cherry tomatoes, Brussels sprout, fresh dill weed, lemons, olive oil, salt, pepper

Directions:
Cut tomatoes in halves or quarters depending on their size. Add to a large salad bowl.
Cut end (stem] off of Brussels sprouts, then separate leaves and add to salad bowl.
Cut off top and stem of jalapeno, cut in half lengthwise, then quarters. Cut out white part and seeds. Then chop into small pieces (or larger according to taste].
Chop dill, not too fine. Scatter over the salad in the bowl.
With one hand, squeeze lemon juice into salad, using other hand beneath to catch seeds.
Add a pinch of salt and fresh ground black pepper.
Drizzle in the olive oil.
Toss the salad well to coat with the dressing.
Serve chilled or at room temperature.
Bon Appetit!
Spicy Thai Vegetable Soup
Category: soups-stews-and-chili
By Krista

A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.

Ingredients:
1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1  sweet onion, chopped
4 cloves garlic, minced
¼ cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1  red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3  Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
¾ cup plain yogurt
fresh cilantro, for garnish

Directions:
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes. Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes. Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 182.8
Fat: 7.4 g
Saturated fat: 2.5 g
Carbohydrates: 21.4 g
Sugars: 5.4 g
Dietary fiber: 3 g
Protein: 4.4 g
Cholesterol: 0.9 mg
Sodium: 748.7 mg
Swirled Milk Chocolate & Caramel Morsel Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, brown sugar, vanilla extract, eggs, pecans

Directions:
Preheat oven to 350°F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
Stir in 1 cup morsels (THE MORSELS ARE THE NEW TOLL HOUSE SWIRLED MILK CHOCOLATE & CARAMEL MORSELS] (set aside remaining morsels] and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies.
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above, stirring in 1 cup morsels. Spread into prepared pan. Sprinkle with remaining morsels. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
* NOTE: If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.
Curried Egg and Ham Wraps


Ingredients:
hard-boiled eggs, curry powder, mayonnaise, coriander leaves, lettuce leaves, ham

Directions:
Place eggs, curry powder, mayonnaise, garlic chives and coriander in a bowl. Mix until well combined.
Place 2 lettuce leaves along 1 short end of 1 sheet lavash bread. Top with one-quarter of egg mixture and one-quarter of ham. Season with salt and pepper. Roll up firmly.
Repeat with remaining lavash, lettuce, egg mixture and ham. Serve.