xiaoxl/recipe_data huggingface dataset:
Beef Burgundy


Ingredients:
beef chuck, butter, flour, salt, pepper, garlic clove, water, celery leaves, fresh parsley, bay leaf, thyme, bacon, butter, fresh mushrooms, lemon juice, parsley

Directions:
Preheat oven to 350°F.
Heat 2 tbsp butter and oil in an oven proof Dutch oven or heavy saucepan.
Add beef and quickly brown on all sides.
Sprinkle in flour and cook, stirring, until flour is golden brown.
Add salt, pepper, garlic, wine and 1 cup of water (or enough to cover meat].
Bring mixture to a boil.
Tie the sprigs of celery and parsley together with string for thread.
Add celery/parsley bundle, bay leaf and thyme to pan.
Cover tightly and place in oven for 2 hours or until meat is tender.
Skim off fat and remove the celery, parsley and bay leaf.
Place bacon in skillet and cook until crisp.
Add onions and cook until lightly browned, stirring gently.
Remove onions and bacon from pan using a slotted spoon and add to meat mixture.
Recover and put back in oven for an additional 15 minutes.
Heat 2 tsp butter in skillet.
Add mushrooms and lemon juice.
Cook gently for about 2 minutes.
Sprinkle mushrooms and chopped parley over beef mixture.
Serve immediately.
Tiramisu Fit for a Crowd


Ingredients:
instant vanilla pudding, low-fat cream cheese, extra thick Cool Whip topping, milk, coffee, sugar, cocoa powder

Directions:
You first want to make the coffee mixture.
This can be achieved by brewing about 3-4 tbsp of coffee with about 4 cups of water.
Add sugar to the brewed coffee, mix well and chill.
Slice up the angel food cake and set aside.
Soften the cream cheese in the microwave for approximately 1 minute.
Then prepare the pudding as directed(7-8 cups of milk as listed above].
You will need an extra large bowl or mix it in a stainless steel pot.
Once the pudding is prepared, add the cream cheese and mix well.
Fold in cool whip.
Pour coffee in a large bowl.
Dip each sliced piece of cake in coffee as you make 1 layer in dish.
Spoon creamy mixture over top of cake.
Then repeat steps to make another layer.
Sprinkle with cocoa powder and let chill for at least 4 hours.
You can also garnish top with chocolate shavings.
Enjoy.
Panang Curry with Chicken
Category: world-cuisine
By wiley

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste

Ingredients:
5 tablespoons Panang curry paste
cooking oil
4 cups coconut milk
⅔ pound skinless, boneless chicken breast, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6  kaffir lime leaves, torn
2  fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves

Directions:
Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

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

Calories: 596
Fat: 51.2 g
Saturated fat: 43.5 g
Carbohydrates: 18.5 g
Sugars: 9.4 g
Dietary fiber: 3.1 g
Protein: 22.3 g
Cholesterol: 46 mg
Sodium: 980.5 mg
Healthy Dark Chocolate Torte (Pie)


Ingredients:
lowfat silken tofu, honey, real vanilla extract

Directions:
Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
Place the chocolate chips in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat.
Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute].  Add in the vanilla extract (and optional liqueur] and pulse 20 seconds or so until incorporated.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
Serving suggestion:  Top with chocolate sprinkles.  Garnish with raspberry puree and fresh raspberries.
Eggplant Casserole


Ingredients:
eggplant, bacon, onion, cheese, butter, paprika

Directions:
wash and peel eggplant., dice, cook in boiling water about 5 minutes, drain, place in greased casserole, cook bacon, add onion, til  lightly browned, add tomato soup and cheese, stir over low heat til cheese is melted, pour soup mixture over eggplant, top with buttered crumbs, dash of paprika, bake in 375 degree oven 25 minutes  or til browned.
Caribbean Breeze


Ingredients:
"vodka"

Directions:
Shake all ingredients in a shaker and serve in a tall glass., Makes 1 serving.
Honey Mustard Chicken With Roast Vegetables  Ww Aust. 5.5 Pnts


Ingredients:
olive oil flavored cooking spray, skinless chicken breasts, honey, fresh rosemary, mustard, mustard, garlic clove, olive oil, fresh carrots, parsnips, onion, fresh parsley

Directions:
Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.
Enchiladas Verde


Ingredients:
boneless skinless chicken breast halves, garlic cloves, onion, chicken bouillon powder, onion, garlic cloves, serrano chilies, fresh cilantro leaves, chicken bouillon powder, white corn tortillas, queso fresco, queso anejo, milk, lettuce, tomatoes, cilantro leaf

Directions:
Place the chicken breast in a pot of water with 1/2 onion and 2-3 garlic cloves.  Season with a little salt and/or a small amount of powdered chicken bouillon.  Bring to a boil, cover, reduce heat and simmer until chicken is thoroughly cooked and shreds easily.  Keep warm once cooked.
Remove the outer husk from tomatillos, wash and place in a large pot of water with the serrano chiles. Bring to a boil and cook just until tomatillos change color to a dull olive green--no more than 5-10 minutes.
Puree the tomatillos in a blender, adding the serrano chiles, and remaining garlic and onion.  Add the cilantro and pulse until well blended.  Pour into a saucepot, taste for seasonings, and add about a tablespoon of chicken bouillon powder if needed.   Heat thoroughly, but do not overcook.
Remove chicken from water, place it on a cutting board and using two forks or your fingers, shred finely along the natural grain lines of the meat.  Keep warm in a bowl, and add a few drops of cooking water if needed to keep it moist.
Heat tortillas on a griddle or in the microwave.  Spread about a tablespoon of sauce on a tortilla, add enough chicken to fill it, roll up the tortilla and place seam side down on the serving platter or individual dinner plates.  Repeat, placing enchiladas close together.  Pour sauce over the enchiladas, and garnish with a few tablespoons of cream, some shredded cheese, the lettuce, tomato and cilantro.  (Unlike enchiladas north of the border, these do not go into the oven--they are served immediately upon making.].
Extra sauce can be used in other recipes.
Peppermint Macaroons


Ingredients:
salt, sweetened condensed milk, vanilla extract, sweetened flaked coconut, white chocolate chips

Directions:
Preheat oven to 300'.
Line 2-3 baking sheets with parchment paper.
In a large mixing bowl add egg whites and salt and mix on medium high until foamy (or add in a large bowl and whisk with a hand whisker, the egg whites and salt together until foamy about 2 minutes]
Add in condensed milk and vanilla extract.
Fold in coconut, white chocolate chips and crushed peppermints.
Using a 1 1/2 inch ice cream scoop or a rounded teaspoon, drop dough onto the prepared baking sheets.
Bake 20 minutes or until coconut just begins to brown.
Let cool on pan for 10 minutes.
Remove and cool completely on wire racks.
NOTE:  To crush the peppermint candies, add candy to a plastic baggie and roll with a rolling pin over the candy until crushed. Or add candy to a food processor and grind until lightly crushed.
Roasted Pork Shoulder (Pernil Al Horno)


Ingredients:
head of garlic, black pepper, adobo seasoning, sugar, vinegar, salt

Directions:
Wash meat with vinegar and lemon juice.
Place all ingredients in blender.
Pat dry the meat.
Season the meat with the marinade.
Add the salt to the skin.
Let marinate 1 day before.
Place in oven at 350 cover with foil.
After 4 hours uncover and let the skin get crispy raising the temperature to 450.
1 Hour Whole Wheat Bread or Your Kids Will Eat the Crust!


Ingredients:
warm water, applesauce, honey, maple syrup, lemon juice, whole wheat flour, flax seed meal, salt, vital wheat gluten

Directions:
Put ingredients in the Bosch bowl in order listed.
Turn Bosch on and knead on speed 1 for a total of 8 minutes.
Quickly add (after turning on] additional flour (1/2 C at a time] if needed for dough to pull away from side of the bowl, turning off Bosch each time you add flour.
It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away.
Turn oven on to 375° and oil your hands and counter well, spraying 4-5 loaf pans with cooking spray or oil.
Divide the dough between the loaf pans and let rise for approximately 30 to 45 minutes.  They will rise more in the oven.
Turn oven down to 350° and bake for 30-35 minutes, or until golden brown.
Remove from pans and let cool on cooling racks, covering with a tea towel, before cutting (if you can wait!].
Penne with Artichokes, Pancetta, and Thyme


Ingredients:
artichoke heart, butter, onion, pancetta, fresh thyme, dried thyme, parmigiano-reggiano cheese, penne

Directions:
Put your water to boil and cook pasta.
Drain the can of artichokes and slice into slivers.
Melt butter in a large skillet over a medium heat.
Add the onion and cook until it softens and turns a rich gold color.
Add the pancetta and continue sauteing until the pancetta is nicely browned but not crisp Once the pasta is almost done, return the sauce to the heat.
Add the artichoke hearts, salt, black pepper and thyme and boil away any excess liquid, leaving just a little moisture.
When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.
Taste for salt and pepper and serve at once with extra fresh grated parmigiano to top if desired.
Slow Cooker Chile Verde
Category: world-cuisine
By falconemomma

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

Ingredients:
3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Directions:
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes. Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 8 servings

Calories: 264.8
Fat: 12.4 g
Saturated fat: 3.3 g
Carbohydrates: 12.1 g
Sugars: 6.3 g
Dietary fiber: 1 g
Protein: 22.5 g
Cholesterol: 64 mg
Sodium: 765.2 mg
Chili Colorado
Category: soups-stews-and-chili
By Ron Shepherd

This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans.

Ingredients:
3 tablespoons all-purpose flour
1 ½ pounds boneless pork, cut into 1 inch cubes
1 tablespoon bacon drippings, or vegetable oil
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
¼ cup chopped onion
1 (4 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
salt and black pepper to taste
3 cups water

Directions:
Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 1 quart

Calories: 451.7
Fat: 29.6 g
Saturated fat: 9.4 g
Carbohydrates: 11.1 g
Sugars: 2 g
Dietary fiber: 2.2 g
Protein: 34.5 g
Cholesterol: 101.8 mg
Sodium: 262.9 mg
Ham With Apple Raisin Sauce


Ingredients:
all-purpose flour, tart apples, raisins, brown sugar, ground cinnamon, cooked ham

Directions:
Shake flour in the oven roasting bag.
Place in an ungreased 13-inch by 9-inch baking pan.
Place the apples, apple juice, raisins, brown sugar and cinnamon in the bag; mix well.
Place ham in bag.
Close bag.
Cut six 1/2-inch slits in top of bag.
Bake at 325 degrees for 1 3/4 to 2 hours or until a meat thermometer reads 140 degrees.
Let ham stand for 10 minutes before slicing.
Serve with sauce.
Summer Fresh Pasta


Ingredients:
angel hair pasta, extra virgin olive oil, onion, garlic cloves, plum tomatoes, fresh parsley, fresh oregano, sweet butter

Directions:
Heat oil in a large pan., Saute onions and garlic till translucent., Add remaining ingredients except for butter just to heat through., Stir in pasta., Place into a large pasta bowl., Top with butter while hot., Garnish with pepper flakes to taste.
Salad Beatrice


Ingredients:
boneless skinless chicken breast, potatoes, asparagus, low-fat sour cream, Worcestershire sauce

Directions:
Remove potato skins and cube potatoes., Cut asparagus into 1 inch pieces., Combine chicken, potatoes, and asparagus, season with salt and pepper., Add sour cream and Worcestershire sauce and mix well., This can be served hot or cold.
Dry Cream of Soup Mix - Substitute


Ingredients:
non-fat powdered milk, cornstarch, chicken bouillon, dried basil, dried thyme, black pepper

Directions:
Combine mix ingredients., To make soup- add 2 c water., Cook over medium heat, stirring constantly until thick., CREAM OF MUSHROOM SOUP-Add sliced mushrooms., Can also be mixed up to use in recipes that call for cream soup.
Almond Butter Buckeyes


Ingredients:
butter, almond butter, dark rum, confectioners' sugar, bittersweet chocolate

Directions:
Candies:.
In large bowl, combine butter, almond butter, rum, almond extract and confectioners’ sugar using electric mixer.
Dough will be smooth and firm.
Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes.
Coating:.
Melt chocolate in shallow, microwave-safe dish.
Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time.
Chocolate should be melted and smooth.
To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm.
Repeat with remaining candies.
Store in airtight container for up to 3 days.
Roasted Okra
Category: side-dish
By ncope

As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.

Ingredients:
18  fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Arrange the okra slices in one layer on a foil lined cookie sheet.  Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 3 servings

Calories: 65.4
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 5.9 g
Sugars: 0.9 g
Dietary fiber: 2.7 g
Protein: 1.6 g
Sodium: 1286.4 mg
Limoncello


Ingredients:
lemons, water, sugar

Directions:
Peel lemons carefully with a vegetable stripper. Do not use a rasp., Put into a jar with the Everclear. Seal and store for a week., Boil water and sugar to make a syrup. Remove from heat., Pour liquor through a strainer, discarding peels, combine with the syrup., Bottle and keep, ready immediately.
Parmesan Crusted Tomatoes


Ingredients:
white flour, onion powder, garlic granules, salt, black pepper, parmesan cheese, panko breadcrumbs, tomatoes, eggs, Dijon mustard, olive oil

Directions:
Combine flour, onion powder, granulated garlic, salt and pepper.
Mix well.
In separate bowl combine panko and Parmesan.
In third bowl combine eggs and mustard.
Take slices of tomato and dip in flour, dust off excess.
Then dip in egg mixture, letting excess drip off.
Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage.
Repeat until all slices are breaded.
These should be stored in a single layer dusted lightly with extra crumbs.
Heat olive oil in non-stick frying pan, over medium-high heat.
Place 3 slices (1 order] in pan, and let cook about 1 1/2- 2 minutes on each side, until just golden brown.
Don't flip too soon or parmesan mix will fall off.
Serve.
Spiced Pecans


Ingredients:
butter, Worcestershire sauce, salt, sugar, ground cinnamon, garlic powder, cayenne, pecan halves

Directions:
In heavy skillet, melt butter.  Stir in seasonings.
Add pecans; toss until nuts are well coated.
Place in single layer on wax paper on cookie sheet.
Bake at 300 degrees for 20-25 minutes, stirring often until nuts are brown and crisp.
Taste Your Sole-Sauteed and Spicy!


Ingredients:
sole fillet, 2% low-fat milk, all-purpose flour, black pepper, cayenne, paprika, thyme, salt, extra virgin olive oil, lemon

Directions:
In a shallow bowl soak the fillets in the milk for 15 minutes. Meanwhile, in another shallow bowl toss together the flour, spice mixture, and salt. set aside.
In a large skillet heat the oil until hot. Dust the fillets with the flour mixture, shaking off the excess and add them to the pan, skinned side up.
Saute for 2 minutes on each side or until just cooked through. Serve with lemon wedges.
Quick Rice With Olives


Ingredients:
water, American cheese, black olives

Directions:
Place the rice, water and onion flakes in a microwavable container (sandwich containers are the perfect size].
Cook rice in microwave.  I've found the best way to do this is to microwave on high for 2 minutes.  Let stand for 5 minutes.  Then microwave on high again for 2 minutes. (time would depend on your microwave].
After rice is cooked, place 1 slice of American Cheese on top of rice.
Top with olives.
This recipe travels well and re-heats very well.  I take it to work and re-heat it in a microwave for 2-3 minutes.  Make sure the cheese melts.
I've never made this recipe to eat right away.  I'm sure it would taste just fine either way.
Oatmeal Lacies


Ingredients:
quick oats, brown sugar, egg, vanilla, butter, salt, vegetable shortening

Directions:
In a blender or food processor, blend 1 cup quick oats to a flour like consistancy.
In a mixer, combine:oat flour" and brown sugar.
In a separate bowl combine egg, vanilla, butter, and salt, mix well.
Slowly pour"wet" mixture into"dry" mixture, mix to a thick batter consistancy.
Stir in remaining 1/2 cup oats, mix well.
Drop by level teaspoonfulls onto greased cookie sheet about 2-3" apart (do not put them any closer, they spread very thin].
Bake at 350 for 8-10 minutes, or untill edges start turning golden brown.
Remove from cookie sheet while still warm (do not leave them on cookie sheet, or they will harden to the bottom and you will have to re-heat them to soften them] and transfer to a wire cooling rack.
Re-grease pan each time.
Pork With Mushroom Dijon Sauce


Ingredients:
boneless pork chops, lemon pepper seasoning, milk, other dry white wine, Dijon mustard

Directions:
Season chops with lemon pepper.
Heat oil in skillet. Add chops and cook until browned. Remove chops.
Add mushrooms and cook until tender.
Add soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 minute or until done.
Sausage Pasta


Ingredients:
butter, onion, green pepper, button mushroom, garlic powder, oregano, kielbasa, parmesan cheese, bow tie pasta

Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet, sauté the kielbasa, mushrooms, green peppers, onion, garlic, broccoli, peas and oregano in oil until mushrooms are tender.
Stir in cheese.
Drain pasta add butter.
Pour mixture over noodles.
Can top with extra parmesan cheese.
Squash Cinnamon Rolls
Category: bread
By Betty

This recipe was created to encourage my picky kids to eat the squash that we had in abundance. These turned out so good they like them better than the 'normal' cinnamon rolls. You can use any type of squash including butternut, acorn, hubbard, or even pumpkin. This recipe is a modified version of Winter Squash Rolls and Clone of a Cinnabon®.

Ingredients:
1 ½ cups cubed

water to cover
½ cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
5 cups white whole wheat flour
½ cup white sugar
2 teaspoons salt
1 cup milk
½ cup butter, softened
⅓ cup butter, softened
1 cup brown sugar
2 ½ tablespoons ground cinnamon
1 ½ cups confectioners' sugar
¼ cup butter, softened
1 (3 ounce) package cream cheese, softened
½ teaspoon vanilla extract

Directions:
Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork. Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth. Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes. Bake in the preheated oven until golden brown, about 15 minutes. Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 549.9
Fat: 20.4 g
Saturated fat: 12.4 g
Carbohydrates: 88.4 g
Sugars: 42.5 g
Dietary fiber: 8.8 g
Protein: 8.9 g
Cholesterol: 53.5 mg
Sodium: 542.9 mg