xiaoxl/recipe_data huggingface dataset:
Linzer Augen (Linzer Eyes Aka Linzer Tarts or Linzer Cookies)


Ingredients:
unsalted butter, granulated sugar, lemon zest, vanilla extract, all-purpose flour, ground cinnamon, salt, confectioners' sugar

Directions:
Finely grind the almonds in a food processor, using short pulses. (It may help to put some of the granulated sugar you will be using in with the nuts as you are pulsing them. The sugar will absorb some of the oil that is produced helping to prevent it from becoming almond paste.].
In a large bowl, beat the butter on high speed with an electric mixer until fluffy and pale. Add the granulated sugar and continue beating until combined. Reduce the speed to low. Add the egg yolk, lemon zest, vanilla and almond extracts and beat until blended.
Sift together the flour, cinnamon and salt into another bowl. Add the ground almonds and stir to blend.
Add the flour mixture to the butter mixture and beat on low speed or stir with a spoon until blended. The dough should be soft.
Turn the dough out onto a clean work surface. Divide the dough into four equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.
Preheat oven to 350°F Lightly grease 2 baking sheets or line with parchment paper.
Remove 1 portion of the dough at a time from the refrigerator. Place dough between 2 sheets of waxed paper and roll out 1/4 inch thick.
Using a cookie cutter or glass about 2 1/2 inches in diameter, cut out the cookies. Using a 1 1/4-inch cutter, cut a hole in the center of only half of the cookies.
Repeat with the remaining portions of dough, then re-roll the dough scraps as needed to make 24 cutouts total, cutting holes in half of them.
If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.
Using a thin spatula, carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes.
Transfer the baking sheets to wire racks. Loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled.
To assemble, spread the solid cookies with a thin layer (about 1 tsp.] of preserves to within about 1/4 inch of the edges. Top the solid cookies with the cutout cookies.
Dust the cookies generously with confectioners’ sugar and fill the hole with more jam.
Root Beer Float


Ingredients:
sweetened condensed milk, vanilla extract

Directions:
Pre-chill root beer, condensed milk, and ice cream maker canister.
Combine root beer, condensed milk, and vanilla.
Fill ice cream maker canister with root beer mixture.
Freeze per ice cream maker's manufacturer's instructions.
Enjoy!
****NOTE:  Zaar's data base would not calculate FAT-FREE sweetened condensed milk!  So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!****.
Pork and Black Bean Stew
Category: soups-stews-and-chili
By MICHELLE0011

My Brazilian friend makes this for me occasionally and it is fabulous!

Ingredients:
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3  chorizo sausages, cut into 1/2 inch thick pieces
2  bay leaves
salt and pepper to taste

Directions:
Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned. Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 482.1
Fat: 26.7 g
Saturated fat: 8.4 g
Carbohydrates: 27.4 g
Sugars: 1.8 g
Dietary fiber: 10 g
Protein: 32.8 g
Cholesterol: 76.7 mg
Sodium: 1361.2 mg
Spinach Fettuccini With Pearl Onions


Ingredients:
spinach fettuccine, butter, olive oil, lemon peel, thyme

Directions:
Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown, adding stock as needed to prevent the onions from burning.
Stir in the lemon peel and fresh thyme. Toss in with the pasta.
TIP TO PEELING PEARL ONIONS: Add make an x in the bottom of each pearl onion, place in a bowl add 1/3 of a cup of water and cover. Microwave for 12 minutes. After they have cooled, you can peel them easily.
Watermelon Salad with Feta


Ingredients:
extra virgin olive oil, fresh lemon juice, harissa, salt, fresh ground pepper, watermelon, red onion, flat leaf parsley, oil-cured black olive, feta cheese

Directions:
In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper.
Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta.
Drizzle the dressing on top and serve.
Hamburger and Kidney Beans


Ingredients:
lean ground beef, dark red kidney beans, salt, pepper

Directions:
Brown and drain ground beef.
Add Kidney Beans (I always drain one can and use juice from other can] to beef and stir.
Season to taste.
Serve over Mashed Potatoes.
Smoky Bourbon Pulled Pork Sandwiches from Your Crock Pot.


Ingredients:
boneless pork shoulder, sweet onion, granny smith apple, bay leaf, beef broth, tomato paste, all-purpose flour, chili powder, Worcestershire sauce, garlic cloves, pepper

Directions:
Slice onion, peel and slice apple. Place the onion, apple, bay leaf and pork in your slow cooker.
Then whisk together the broth, half the grilling sauce, tomatoe paste, flour, chilli powder, Worcestershire sauce, garlic (minced or diced fine] and pepper. Pour into the slow cooker and cook on low for 8 hours or until done.
Remove any excess fat that has risen to the surface and remove the pork to a cutting board. Cover to keep warm. Take the sauce remaining in the slow cooker and transfer to a saucepan and bring to a boil over medium heat. Reduce heat and simmer until sauce is thickened, then add the remaining applewood grilling sauce. Remove the bay leaf.
Shred pork with two forks and combine with sauce. Serve on buns with coleslaw and salad on side.
Enjoy.
Buttermilk Doughnut Coffeecake


Ingredients:
all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, egg, granulated sugar, low-fat buttermilk, butter, margarine, sugar, powdered sugar

Directions:
Sift together the first five ingredients in a large bowl.  In a small bowl beat the next four ingredients until well blended.  Add the egg mixture to the flour mixture and stir just until evenly moistened.  Batter will be stiff.  Spread batter evenly in an oiled 4-cup metal ring mold and bake in a 375° oven until browned, about 20 minutes.
MEANWHILE: Prepare orange syrup by combining the juice and sugar and bringing to a boil over med-hi heat until reduced to 1 1/2 cups.
BACK AT THE RANCH:
Remove cake from oven and while still in the pan use a long skewer to pierce holes all the way through to the bottom of the pan at 1/2-inch intervals. Immediately spoon the orange syrup onto cake, letting it soak completely between additions.  Let stand for about 15 minutes then invert cake onto a platter.  Sift powdered sugar onto cake.
Stuffed Eggplant


Ingredients:
eggplant, olive oil, onion, garlic, green chili peppers, green bell pepper, tomatoes, fresh basil, fresh herbs, cheddar cheese

Directions:
Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
Chop up the eggplant you scooped out into small pieces.
Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
Saute until the onion is clear and soft and the eggplant is cooked through.
Add the tomato and basil or fresh herbs saute a few minutes longer.
Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
Enjoy!
Lentil Stew With Butternut Squash


Ingredients:
celery, onion, brown lentils, water, vegetable broth, dried rosemary, parmesan cheese, romano cheese, fresh parsley leaves

Directions:
In 4.5- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.
Makes about 11.5 cups.
Mini Pepper Burgers


Ingredients:
green pepper, onion, Worcestershire sauce, black pepper, garlic powder, salt

Directions:
Chop pepper and onion finely and set aside.
With your hands, mix together the sirloin, pepper and onions, sauce, crumbs, and spices.
Make small patties (about 4 for every 1/4 pound] and cook over the stove.
Serve over rice. YUMMY!
Oatmeal Energy Bars
Category: everyday-cooking
By Extropian

These tasty vegan energy bars taste just like full-fat, non-vegan oatmeal cookies. Completely irresistible. They are great as breakfast bars with coffee, as an in-between meal snack to keep you going, or a healthy dessert! Once you try them, you will never bother with non-vegan oatmeal cookies again!

Ingredients:
1 ⅓ cups rolled oats
½ cup all-purpose flour
½ cup vegan semi-sweet chocolate chips
½ cup ground unsalted cashews
2 tablespoons shelled unsalted sunflower seeds
1 tablespoon ground flax meal
1 tablespoon wheat germ
½ teaspoon ground cinnamon
¼ teaspoon sea salt
½ cup honey, warmed
⅓ cup almond butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking dish with aluminum foil. Whisk oats, flour, chocolate chips, ground cashews, sunflower seeds, flax meal, wheat germ, cinnamon, and sea salt together in a large shallow bowl. Stir warmed honey, almond butter, and vanilla extract together in a bowl until well-mixed. Pour honey mixture into oat mixture; stir until batter is well-combined. Turn batter out into prepared baking dish. Lay a sheet of waxed paper over batter and press firmly to evenly distribute in the baking dish. Remove and discard waxed paper. Bake in the preheated oven until golden and fragrant, about 12 minutes. Pull aluminum foil from baking dish and cool bars in the aluminum foil for 10 minutes; remove and discard aluminum foil. Cut into bars.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 24 servings

Calories: 115.5
Fat: 6.1 g
Saturated fat: 1.8 g
Carbohydrates: 15.6 g
Sugars: 6.2 g
Dietary fiber: 1.7 g
Protein: 2.4 g
Sodium: 49.7 mg
Tried and True Hummus


Ingredients:
chickpeas, lemon juice, tahini, garlic cloves, salt, olive oil, ground cumin, ground cumin, paprika

Directions:
Heat chick peas and bring to a boil.
Reserve 1/2 cup juice.
Add all ingredients including juice in a food processor and blend until smooth, scraping the sides of the bowl halfway through to make sure it is all blended.
Pour into serving dish and sprinkle with cumin and paprika.
top with 2 tablespoons olive oil or to taste.
Garnish with sliced tomatoes and kalamata olives(opt].
Serve with toasted pita bread.
Even better the next day!
Kung Pao Noodles and Chicken


Ingredients:
boneless skinless chicken breasts, water, sugar, soy sauce, green onions, crushed red pepper flakes

Directions:
Cook and drain noodles as directed on package; keep warm.
Heat oil in 12" nonstick skillet over medium-high heat.
Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
Stir in dry seasoning mix, water, sugar and soy sauce.
Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
Stir in noodles; toss to coat.
Before serving, sprinkle with green onions, peanuts and crushed red pepper.
Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.
Orange Chocolate Cranberry Shortbread


Ingredients:
unsalted butter, sugar, vanilla, orange zest, all-purpose flour, salt, dried cranberries

Directions:
Preheat the oven to 375 degrees F.
With an electric mixer, beat the butter, sugar vanilla and orange zest until light and fluffy. Add the flour and salt. Beat until just combined.
Then add the chocolate chips and cranberries.
Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Bake for 11-12 minutes—until golden around the edges.
With a small sharp knife, score the shortbread into 8 wedges per pan.
Allow to cool in the pans another 10 minutes. Then flip out of the pans the gently separate in to wedges.
Yummy Gelatin Salad


Ingredients:
unsweetened applesauce, sugar-free cherry gelatin, ginger ale

Directions:
In a saucepan, bring the applesauce to a boil; remove from the heat.
Stir in gelatin until dissolved.
Slowly add ginger ale and pineapple.
Pour into a 2-qt. bowl.
Chill until set.
Garnish with apple slices.
Pork Chops Au Poivre


Ingredients:
fresh coarse ground black pepper, salt, boneless pork chops, all-purpose flour, olive oil, shallot, brandy, sour cream

Directions:
Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop.
Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and tent with foil to keep warm.
Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute.
Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes.
Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.
Chili


Ingredients:
red kidney beans, water, tomato paste, canned tomato, instant minced garlic, chili powder, cumin, cayenne, salt, sugar, black pepper

Directions:
Crush the tomatoes so there are not any large chunks.
Put all the ingredients into the pot and cook over medium heat for 1 to 1 1/2 hours.
Chef Joey's Vegan Chocolate Chip Cookies


Ingredients:
baking powder, unsweetened applesauce, vanilla extract, chocolate chips, sunflower seeds

Directions:
Preheat your oven to 350'F.
Spray a cookie sheet with spray oil.  I used my silpat sheets in place of the oil to keep the fat content down.  You could probably use parchment paper as well.
In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
In a medium bowl mix the apple sauce, agave syrup and vanilla.  Using a whisk mix this all together then add to the flour baking powder mixture.  Stir it very well.
The batter will be very stiff.  Add the chips, nuts and seeds and fold them into the batter to distribute.
Drop by tablespoonful onto the cookie sheet and flatten with a fork.  Dip the fork in water if the batter sticks to it.
Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
Bake for 12 minutes. The edges of the cookies should be golden in color.  Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
Serve with a nice tall glass of non-dairy milk.
Bon Appetit!
Chocolate Cheesecake Flan


Ingredients:
sugar, evaporated milk, cream cheese, eggs

Directions:
Preheat oven to 350 degrees (175 celsius].
Place one cup of the sugar in a small heavy duty saucepan and cook on medium heat until the sugar is a deep golden brown, stirring constantly to make a caramel sauce; pour into a 9 inch round pan.
Microwave chocolate squares on high for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute; cool.
Place milk and cream cheese in a blender and blend until smooth.
Add remaining 1/2 cup sugar, eggs and melted chocolate to the mix in the blender and blend well.
Pour over caramel sauce in the pan.
Bake flan in water bath. (Create water bath by setting the round pan of flan into a larger pan and adding water around the smaller pan to half way up the side of the flan pan.].
Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean; remove from oven.
Place round pan on a wire rack to cool completely.
Chill for 4 hours or overnight.
To unmold, run a metal knife around the edge of the flan and invert onto a plate; shake slightly to loosen.
Gently twist to remove pan.
Caramel sauce will drizzle down the sides.
Add chocolate garnish if desired.
5-Ingredient Homemade Kahlua


Ingredients:
water, sugar, instant coffee crystals, vanilla extract, vodka

Directions:
Bring water and sugar to a boil.
Add to coffee crystals just enough water to dissolve them.
Add coffee to water and sugar and boil for 5 minutes, being careful not to let it boil over.
Cool completely, then add vanilla and vodka.
Mix well.
Crock Pot Balsamic Roast (Paleo)


Ingredients:
salt, black pepper, garlic powder, onion powder, coconut oil, beef roast, sweet onion, tomato sauce, water, white wine

Directions:
Mix dry spices and season all sides of the roast generously. (The amounts of each spice in the rub are a general measure, adjust to your tastes].
Heat coconut oil in a large pan over medium-high heat.
Once it's warm, sear each side of your roast for 3-4 minutes or until browned.
Place your sliced onions in the bottom of your crock pot and put your seared meat on top of the onions.
Combine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock pot.
Add your water and white wine to your pan and de-glaze it.
Pour this mixture in your crock pot as well.
Place the lid on, set to low and cook for 6-8 hours.
Gentse Waterzooi


Ingredients:
zucchini, carrot, mushrooms, celery, leeks, onions, potatoes, skinless chicken breasts, parsley, pepper, salt, margarine, flour

Directions:
Chop all the vegetables (except the potatoes] finely (brunoise] and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
Poach the chicken filets in the same vegetable stock for about 20 minutes.
Cook the potatoes.
Keep vegetables and chicken warm, while making the sauce.
Strain the vegetable stock.
Make a roux (or beurre manié] from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.
Melon Juice


Ingredients:
melon, water, sugar

Directions:
When you scoop out the seeds from your melons, add them to the blender with the pulp and all the gooey stuff with the three cups of water.
Blend it briefly, about 20 seconds to mix it up and keep it in the refrigerator overnight.
The next day, strain the juice, discarding the pulp and seed bits, and add sugar to taste, and serve cold over ice cubes, yummy!
Pumpkin Crisp


Ingredients:
eggs, margarine, pumpkin puree, nutmeg, cinnamon, sugar, evaporated milk

Directions:
Open Cake mix, remove 1 cup of the dry cake mix and set aside to be used later.
Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.
Pat into a 9 x 13” baking pan to form a crust.
In a Large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk.
Pour over cake mix crust.
In a small bowl, combine remaining 1 cup of cake mix, 3/4 cup sugar and 1/2 cup melted margarine; mix until crumbly.
Sprinkle on top of pumpkin mixture.
Bake 350 degrees for 55 minutes.
Sour Cream Chicken Noodle Casserole


Ingredients:
coconut oil, onion, sour cream, milk, colby-monterey jack cheese, garlic, pepper, salt

Directions:
Prepare noodles as directed on package. (This usually takes about 8 minutes].
While the noodles are boiling, sautee onions and garlic over medium heat with the coconut oil until tender. (I personally use coconut oil for almost anything, but if you do not have it, any oil or butter will do.]
Also during this time, microwave the frozen peas and carrots in a bowl for 2-3 minutes until thawed.
Cube the chicken into bite sized pieces and add to the onion and garlic mixture in the pan.  Sautee together until mixed. Remove from heat.
In a bowl, combine the cream of chicken soup, sour cream, and milk.  Stir in the ranch dressing mix, salt, and pepper.
Drain the cooked noodles and pour into a 13X9X2 baking dish.  Add the chicken and onion mixture, soup mixture, and peas and carrots.  Mix well.
Top casserole with the shredded cheese.
Bake in a 350 degree oven for about 30 minutes or until cheese and sauce is bubbly.
Jack Daniel's Frosting


Ingredients:
unsalted butter, powdered sugar, half-and-half, vanilla extract

Directions:
In the top of a double boiler over hot water, melt the chocolate with the butter.
Combine remaining ingredients in bowl and with electric mixer, beat in melted chocolate and butter.  Beat until smooth.
Mixture will be runny, but stiffens as it cools.
Use to frost cooled brownies.
Best Black Beans
Category: side-dish
By Cameron

This simple black bean side dish works well with Mexican or Cuban meals.

Ingredients:
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste

Directions:
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

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

Calories: 112
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 20.8 g
Sugars: 0.8 g
Dietary fiber: 8.2 g
Protein: 7.1 g
Sodium: 510.1 mg
Chicken Pasta Bake  Take 2


Ingredients:
penne pasta, onion, corn kernels, parmesan cheese

Directions:
Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and set aside.
Meanwhile, heat a little oil in a large non-stick frying pan over medium heat. Add the onion and cook for 5 minutes or until softened (do not allow to brown]. Add the cream, bring to a simmer and cook for 2 minutes. Stir through the corn, peas, parmesan and chicken. Cook for another 2-3 minutes, then add the penne. Season with salt and pepper. Stir until well combined.
Preheat an oven grill on medium heat. Transfer the chicken mixture into a 4-cup capacity baking dish. Scatter with the cheese and place under preheated grill. Cook for 3-4 minutes or until golden on top. To serve, sprinkle with chopped flat-leaf parsley, if desired.
Potato and Salmon Grill (Easy and Healthy)


Ingredients:
new potatoes, salmon, low-fat creme fraiche, reduced-fat sharp cheddar cheese

Directions:
Boil the potatoes for 10 minutes until almost tender, but not breaking up.
Tip in the frozen peas and simmer for another 2 minutes.
Drain well, then tip into a mixing bowl.
Turn the grill / broiler to High.
Drain the salmon and flake into chunks, then gently toss with the potatoes and peas.
Season and spoon into a flameproof dish.
Add spoonfuls of creme fraiche on top, roughly spread it all over and scatter with the grated cheese.
Grill / broil for a few minutes until bubbling and golden.
Serve with a green salad or mixed veg.