xiaoxl/recipe_data huggingface dataset:
Herb Battered Fish


Ingredients:
plain flour, self raising flour, fresh herb, beer, egg

Directions:
Dust fillets with plain flour and set aside.
Combine the self raising flour, herbs, beer and egg.
Mix to a smooth batter.
Dip fish in batter, deep fry in moderately hot oil until crisp and golden, about 6 minutes.
Serve with tartar sauce and chips.
Garnish with lemon wedges and herbs.
Smothered Beef Patties #RSC


Ingredients:
ground beef, black beans, zucchini, cooked rice, eggs, salt, dried basil, garlic powder, black pepper, cherry tomatoes, canola oil, garlic cloves, rosemary

Directions:
1. Heat oil and garlic in a large saucepan over low heat for 15 minutes, or until garlic cloves start to turn brown, stirring occasionally. Remove garlic and turn heat up to medium high. Add tomatoes and rosemary and bring to a boil. Let tomatoes boil gently for 10-15 minutes, or until half of the liquid has evaporated. Cover, turn heat down to low, and let tomatoes simmer for 2-3 hours, stirring occasionally.
2. Preheat oven to 350°F Mix ingredients for patties in a large bowl, then shape into 6-8 patties, about 1 inch tall.
3. Grease Reynolds Wrap® Foil and wrap patties tightly in the foil, with the seam on the top of the patties. Bake in preheated oven for 1-1 ½ hours, or until internal temperature reaches 160°F Unwrap and smother with tomatoes. Enjoy!
Weight Watchers Rotel Chicken Spaghetti


Ingredients:
Velveeta reduced fat cheese product, tomatoes and green chilies, boiling water, chicken

Directions:
Mix gravy mix with hot water.  Add velvetta and microwave until creamy and smooth.
Add rotel, and chicken and cooked spaghetti.
Bake at 350 for 10-15 minutes to cook through.
Maghmour (Lebanese Style Moussaka, Vegan)


Ingredients:
eggplants, eggplants, onions, garlic cloves, chickpeas, canned tomatoes, extra virgin olive oil, sea salt, fresh ground black pepper, flat leaf parsley

Directions:
Trim the tops and bottoms of the eggplant.
Peel the eggplants in alternating strips, leaving strips of the dark skin.
Choose a large wide skillet, a 9 inch cast iron or ceramic pan is great.
Heat a generous amount of extra virgin olive oil in the skillet.
Add the eggplants and cook over medium heat until browned in spots, but not cooked through.
Work in batches if necessary.
Remove to a paper towel to drain.
Take 2 of the eggplants (or eggplant halves] and dice.
Add more extra virgin olive oil to the skillet, there should be about a 1/4 cup of extra virgin olive oil in the skillet. Add the onion and garlic and chickpeas and saute until softened.
Add the tomatoes, season with sea salt and freshly ground black pepper.
5. Stir in the diced eggplant. Nestle the 4 whole eggplants in the skillet and cover with a tight fitting lid. Cook for 25 minutes, flipping the eggplants once halfway through.
6. Test the eggplants for doneness, and add more liquid if the tomatoes get dry. The dish is done when the eggplant is tender. Sprinkle with chopped flat leaf parsley before serving.
Enjoy.
Easy Sticky Buns


Ingredients:
margarine, brown sugar, cinnamon, vanilla pudding mix

Directions:
Grease a 9x13 pan., Place frozen rolls in pan., Mix remaining ingredients and pour over frozen rolls., Place in oven overnight., In the morning, bake at 350 for 20-25 minutes., Turn out upside down.
Crock Pot Chicken Supreme  -  A


Ingredients:
bacon, boneless skinless chicken breast halves, swiss cheese

Directions:
In large skillet, cook bacon until crisp.
Remove bacon from skillet and drain on paper towels.
Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.
Place in 4-6 quart slow cooker.
Top with mushrooms.
In skillet, heat soup and pour over mushrooms and chicken.
Cover and cook on low setting for 4 hours.
Top chicken with cheese slices and sprinkle with bacon.
Cover and cook on high for 10-15 minutes or until cheese is melted.
NOTE: This dish can be made using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.
Amazingly Delicious Chocolate Mousse


Ingredients:
coffee, eggs, vanilla extract, sea salt

Directions:
Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate and coffee, stirring until smooth. Remove from heat.
I used a steam oven to melt the chocolate. It's easier and it is ready in 7-8 minutes.
Whisk the egg yolks  with 1 tbsp of sucanat and rum for about 3 minutes until the mixture is thick, like mayonnaise. (You can also use a handheld electric mixer.].
Fold the chocolate mixture into the egg yolks.
Beat the egg whites with salt and vanilla in a separate bowl until you get a foamy texture.
Fold the beaten egg whites into the chocolate mixture and whisk just until incorporated. Be careful not to over mix!
Divide the mousse into serving dishes and place in bowls. Refrigerate for at least 3 hours, until firm. ( I wasn't that patient so I ate it after only one hour. It had a sticky, caramel-like texture which I actually loved!].
Extra ingredients:
I absolutely love spicy chocolate! If you want to taste something different add a pinch of chili powder in the chocolate mousse. It will be amazing!
Also, you can get that spicy flavor by adding ground Sichuan pepper berries. Just a pinch or two are enough to get a unique aroma.
If you want something with a seasonal flavor you can add some cinnamon and a pinch of ground cloves. It will smell and taste like Christmas!
Three-Fruit Yogurt Shake


Ingredients:
low-fat vanilla yogurt, blueberries, unsweetened pineapple chunks

Directions:
Place all ingredients in a blender and blend until smooth., Serve immediately.
Blueberry Coffee Cake


Ingredients:
butter, margarine, blueberries, flour, salt, milk, baking powder, sugar, eggs, brown sugar, cinnamon, walnuts, butter, margarine

Directions:
Melt butter or margarine in microwave., Let Cool., Wash and drain berries, spread on paper towels to dry., Put flour, baking powder and salt in large bowl., Stir to mix well., In another bowl, add milk, sugar and eggs to melted butter or margarine., Whisk to blend well., Add flour mixture slowly to butter mixture, stirring well to blend., Fold in the blueberries., Spray a 9" square pan with non-stick spray., Pour batter into pan., In a food processor, mix topping ingredients together until crumbly., Sprinkle on top of batter and bake in a 350 degree oven for 50- 60 minutes.
Nana's Beef Stroganoff
Category: world-cuisine
By Lauren Lowther

This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.

Ingredients:
1 tablespoon all-purpose flour
½ teaspoon salt
1 ½ pounds beef sirloin, cut into 1/4-inch wide strips
2 tablespoons butter
1 cup mushrooms
½ cup chopped onion
1 clove garlic, crushed
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 ¼ cups chilled beef stock
1 cup sour cream
¼ cup dry white wine

Directions:
Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat. Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet. Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes. Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

Prep time: 20 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 514.2
Fat: 33.9 g
Saturated fat: 18.7 g
Carbohydrates: 14.3 g
Sugars: 3.4 g
Dietary fiber: 1.3 g
Protein: 34.9 g
Cholesterol: 129.4 mg
Sodium: 559 mg
Greek Saganaki
Category: appetizers-and-snacks
By Elizabeth Chorley

Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon.

Ingredients:
8 ounces feta cheese
1  egg
1 teaspoon finely chopped fresh oregano
½ cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1  lemon, cut into wedges

Directions:
Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour. Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels. Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 302.2
Fat: 20.4 g
Saturated fat: 9.8 g
Carbohydrates: 18.5 g
Sugars: 4.9 g
Dietary fiber: 1.7 g
Protein: 12.1 g
Cholesterol: 97 mg
Sodium: 655.5 mg
Kossman  Meatloaf


Ingredients:
hamburger, ground pork, eggs, milk, onion, pepper

Directions:
these were the instructions lol " for 50 cent meat take 2/3 beef and 1/3 pork ground.
beat  the eggs
chop onion fine.
use 2 rounding cups cracker crumbs ( i added milk to cracker crumbs  you dont need salt cause soda crackers had enough ].
salt and pepper to taste ".
mix all together  put in oven and bake
(bake  for 45 minutes at 375 it may take longer for bigger loaf .].
Nana's Southern Pound Cake


Ingredients:
butter, confectioners' sugar, eggs, all-purpose flour, salt, vanilla

Directions:
Cream butter and sugar., Add eggs one at a time, beat well after each addition., Add flour, salt and vanilla., Bake in tube pan at 300 degrees for 1 hour and 20 minutes.
7-Layer Fiesta Dip


Ingredients:
sour cream, chopped tomato, green onion, black olives

Directions:
Spread refried beans in shallow serving dish.
Mix sour cream and Taco Seasoning Mix in small bowl until well blended. Spread over refried beans.
Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve 7-layer dip with tortilla chips.
No Joke Texas Salsa!


Ingredients:
roma tomatoes, fresh garlic cloves, cilantro, whole canned tomatoes, salt, black pepper, lime, cumin

Directions:
Boil romas until the skins start to pop, or are easily removed.
Chop onion, jalapeños, set aside.
Roast poblano on grill or burner ( for a hint of smokiness].
In a large blender add canned tomatoes first then all other ingredients.
Pulse blend to desired consistency.
Sauteed Radishes
Category: side-dish
By jennifer263

I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.

Ingredients:
1 tablespoon butter
20  radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste

Directions:
Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 29.1
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 0.8 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Cholesterol: 7.6 mg
Sodium: 29.2 mg
Home-Cured Pecan-Smoked Bacon


Ingredients:
kosher salt, brown sugar, honey, red pepper flakes, paprika, ground black pepper

Directions:
Rinse pork belly and pat it dry with paper towels.
Place pork belly into a deep stainless steel pan or heavy 2-gallon zip-lock bag.
Make the cure mixture by whisking all ingredients in a bowl.
Coat the pork belly on all sides with the mixture making sure to use all of the mixture. The recipe requires that the entire amount of the cure is used to properly cure the bacon.
If you need to, add the excess cure to the bag or the pan that is going to hold the pork belly while it cures.  You will be turning the bacon daily, so the mixture will eventually turn to liquid and become useful.
Flip each piece of pork belly daily. The pork belly will leech some liquid during this process and will become more firm over time.  This is a normal occurrence. Salt reduces the water activity in meats, reducing the chance of spoilage. We will be using the method known as Equilibrium (eq] Curing, which means to add a percentage of salt based on the total weight of the meat. This will protect against over salting and set you up for more success.
If the pork belly is thin (1 1/2"], remove the pork belly after 7-days.  If it is thicker, allow it to cure an extra couple days.
Remove the cured pork belly from the bag or pan and rinse thoroughly.
Pat the pork belly dry and place on a wire rack with a sheet pan under it to keep the drippings from making a mess in your refrigerator.
Place into the refrigerator once again for at least 24-hours to develop a pellicle on the outer flesh of the pork belly.
Setup your smoker to smoke at around 225 degrees F.
Place the pork belly on the smoker on a wire rack, with a sheet pan.  Pour some water into the bottom of the pan. This will protect the bacon from getting too warm and shield it from excess heat.
Make sure you place the pecan wood on the smoker in a way that creates a good amount of smoke, but not an excessive amount.  A thin-blue smoke is what you're looking for.
After about 1 1/2 hours or possibly 2 hours, you will see the nice mahogany color develop on the top of the bacon.  At this point, it's ok to remove it from the smoker.
Once it's removed, cut it into manageable pieces.
Vacuum seal each piece and freeze it.  Once it's frozen, it will be much easier to slice with a sharp knife or meat slicer.
Store in the freezer for up to one-year.
Pappardelle With  Pancetta, Broccoli and Pine Nuts


Ingredients:
olive oil, garlic cloves, onion, pancetta, fennel seed, crushed red pepper flakes, broccoli rabe, water, pappardelle pasta, parmesan cheese, pine nuts

Directions:
Heat 2 tablespoons olive oil in a large heavy skillet over medium high heat.
Add garlic and cook until golden brown stirring frequently.
Discard garlic.
add onion, pancetta and fennel seeds to skillet.
Saute until onion is tender and pancetta begins to brown.
Add dried crushed red pepper and broccoli stems.
Cook about 4 minutes, stir in broccoli tops and sprinkle with salt and 1 cup water.
Cover and steam about 5 minutes.
Season with salt and pepper to taste.
Meanwhile cook pasta in salted water until al dente. Reserve one cup pasta water and drain pasta.
Add pasta to broccoli and stir over low heat to combine, adding reserved pasta water by tablespoon if needed.
Stir in 2 tablespoons oil  and 1 cup cheese.
Top with toasted pine nuts.
Grilled Rosemary Garlic Pork Chops


Ingredients:
olive oil, garlic, fresh rosemary

Directions:
Combine all ingredients for marinade in a shallow pan.
Add chops and toss well with mixture to coat evenly.
Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
Grill over medium high heat for about 20 minutes.
Mom's Banana Bread


Ingredients:
sugar, butter, vanilla, eggs, flour, baking soda, salt, buttermilk

Directions:
Mix sugar, butter and vanilla till well blended.
Beat in the eggs, one at a time.
Add flour, soda and salt alternately with the buttermilk until well blended.  Add the mashed bananas last.
Grease and flour either an angel food cake pan or a 9 by 13" pan.  Pour batter in and bake at 325 for approximately 1 hour.
Moist Gingerbread Cake


Ingredients:
flour, ground ginger, ground cinnamon, ground nutmeg, salt, pitted dates, crystallized ginger, molasses, butter, egg, dark brown sugar, milk, baking soda

Directions:
Sift flour, spices and salt; stir in dates and ginger.
Melt molasses and butter  Beat egg with sugar.
Add the two mixtures (above] alternately to dry ingredients, beating all the time.
Dissolve baking soda in milk; stirr into mixture.
Pour in 8" square pan lined with non-stick baking paper. Level top and bake at 350 F 45-50 minutes.  Let cool on wire rack before removing from pan.
Remove baking paper and wrap in foil.  Store in air-tight container up to 8 weeks.
Sweet and Sour Oysters


Ingredients:
crushed pineapple, onion, extra virgin olive oil, cornstarch, green pepper, malt vinegar, brown sugar, reduced sodium soy sauce

Directions:
Lightly saute onion in olive oil until starting to turn clear.
Place one tablespoon of reserved pineapple juice in small bowl.
Add cornstarch, pepper, jalapeno, onion, vinegar, sugar and soy sauce to bowl and mix well.
Place one teaspoon of crushed pineapple into each oyster shell.
Spoon even proportions of the mix over each oyster shell.
Cook over a BBQ grill or something that only provides heat to the bottom of the shells.
Cook until the liquid has been simmering several minutes, around seven minutes total cooking time.
Let them rest on grill plate with heat off for a few minutes before serving.
Glazed Pork Chops


Ingredients:
salt, pepper, cornstarch, lemon slices, ketchup, brown sugar, water

Directions:
Rinse chops with cold water and pat dry.
Sprinkle chops with salt and pepper.
Dust with cornstarch on each side.
Brown chops on both sides in a little oil.
Place pork chops in single layer in lightly greased casserole dish.
Place a slice of lemon on each chop, or sprinkle each chop with a little bottled lemon juice.
Mix ketchup, brown sugar and water together.
Pour sauce over chops, turning chops to make sure they are covered with sauce.
Bake at 350 degrees Fahrenheit for about 1 hour, or until chops are tender.
Turn chops after 30 minutes and baste with sauce.
Check occasionally to prevent burning.
Add a little water if necessary.
Raspberry Silk Brownies


Ingredients:
eggs, butter, cream cheese, eggs, vanilla, butter, powdered sugar, powdered sugar, fresh raspberry

Directions:
Preheat oven to 350 degrees.
Combine all cake base ingredients and mix well.
Pat into lightly greased 13x9 baking pan.
Prepare filling.
Beat cream cheese until smooth.
Add eggs and vanilla.
Place butter& raspberry chocolate chips into microwavable bowl.
Melt in microwave for 1 minute.
Remove butter and mix until chips are completely melted.
Add butter mixture and beat.
Add powdered sugar and mix well.
Pour over cake mixture.
Bake for 35 minutes.
You want the center to be a little gooey, so be sure not to overbake.
Remove from oven, place some powdered sugar in a strainer and shake over the cake for a pretty snow-like effect.
Cool cake then store in refrigerator.
NOTE: It's important to allow the brownies to cool completely before cutting or they will be too gooey.
Italian White Bean Chicken
Category: world-cuisine
By hauliewytmo

Flavorful, simple, and quick!

Ingredients:
1 clove garlic, sliced
2  skinless, boneless chicken breast halves
2  zucchinis, sliced
1 (15.5 ounce) can white beans, drained
1  roma tomato, chopped
5  fresh basil leaves
ground black pepper to taste

Directions:
Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 430.2
Fat: 4.7 g
Saturated fat: 1.2 g
Carbohydrates: 55 g
Sugars: 4.9 g
Dietary fiber: 13.1 g
Protein: 44 g
Cholesterol: 69.2 mg
Sodium: 92.6 mg
Strawberry Oatmeal


Ingredients:
quick-cooking oats, strawberry, milk, water, sour cream, brown sugar, salt

Directions:
Prepare strawberries. The should be hulled and thinly sliced.
In a medium bowl, combine strawberries and brown sugar and gently stir until all strawberries have sugar on them. Set aside.
In a medium saucepan over medium heat, bring water and milk and salt to a boil. Immediately add the oats and reduce heat to medium. Stirring occasionally, allow to cool 5 to 6 minutes to desired texture.
Fill four serving bowls wil oatmeal, leaving room for the topping. Spoon 1 Tablespoon of sour cream on each bowl followed by 1/4 of the strawberries.
Green, Green, Green Soup


Ingredients:
olive oil, onion, celery, carrot, bay leaves, tomato paste, salt, garlic cloves, dry green lentils, spinach, fresh parsley, red wine vinegar, Dijon mustard, pepper, parmesan cheese

Directions:
Pour olive oil into a large stockpot over medium heat., Add onion, celery, carrot and bay leaves, saute for 10 minutes., Add tomato paste, salt and garlic, saute 1 minute., Add broth and lentils, bringing to a boil., Partially cover, reduce heat and simmer 25 minutes., Stir in spinach, parsley, vinegar, mustard, and pepper., Cook 15 minutes., Discard bay leaves and serve topped with parmesan cheese.
Gumbo Z'Herbes
Category: uncategorized
By John Somerall

This simple, vegetarian take on gumbo focuses on hearty greens made extra flavorful by simmering with the holy trinity onion, celery, and bell pepper. This would be great with hot sauce and toasted benne (sesame) seeds. Or, top each bowl with seared or grilled andouille or Conecuh® sausage.

Ingredients:
2 medium leeks
2 bunches collard greens
2 bunches turnip greens
2 bunches Lacinato kale
2 bunches rainbow chard
2 large stalks  celery with leaves
6 tablespoons unsalted butter, divided
2 tablespoons minced fresh thyme, divided
1 medium head green cabbage, cored and chopped
2 tablespoons kosher salt, divided
¼ cup all-purpose flour
1 large red bell pepper, finely chopped
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
8 cups low-sodium vegetable broth
2 leaf (blank)s fresh bay leaves
1 ½ teaspoons freshly ground black pepper
½ teaspoon file powder
¼ teaspoon crushed red pepper
3 cups cooked white rice

Directions:
Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from  , turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish. Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use. Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute. Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt. Serve over cooked rice and garnish with reserved celery leaves, if desired.

Prep time: 45 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs
Yields: 12 cups

Calories: 231.7
Fat: 7 g
Saturated fat: 3.9 g
Carbohydrates: 38.8 g
Sugars: 5.6 g
Dietary fiber: 8.2 g
Protein: 7.7 g
Cholesterol: 15.3 mg
Sodium: 1282.7 mg