xiaoxl/recipe_data huggingface dataset:
Roasted Garlic Potato Soup with Smoked Salmon
Category: soups-stews-and-chili
By Jordan VanDijk

Savory and hearty, this soup will make you crave for more!

Ingredients:
1 whole head garlic
2 tablespoons olive oil
¼ cup diced onion
1  carrot, finely chopped
4 cups chicken stock
4 large new potatoes, cut into 1/2 inch cubes
½ teaspoon ground dried rosemary
¼ teaspoon ground thyme
¾ cup heavy cream
½ cup smoked salmon, torn or cut into bite-size pieces
salt and pepper to taste
1  green onion, thinly sliced

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil.  Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes. Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan.  Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes.  Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme.  Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes. Remove about 1/2 of the potatoes from the pot and reserve.  Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run.  Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer.  Serve, hot, with a sprinkle of green onion.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 5 cups

Calories: 336.1
Fat: 19.9 g
Saturated fat: 9.3 g
Carbohydrates: 33.7 g
Sugars: 2.8 g
Dietary fiber: 4.2 g
Protein: 7.7 g
Cholesterol: 52.6 mg
Sodium: 690.4 mg
Chef John's Salmon Cakes
Category: appetizers-and-snacks
By Chef John

I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?

Ingredients:
1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
2  eggs
½  lemon, juiced
1 tablespoon chopped capers
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
12  saltine crackers
1 tablespoon bread crumbs, or as needed
1 tablespoon butter
1 tablespoon olive oil

Directions:
Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined. Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight. Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties. Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 305.3
Fat: 14.6 g
Saturated fat: 3.4 g
Carbohydrates: 14.6 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 30.9 g
Cholesterol: 174.2 mg
Sodium: 1019.9 mg
Country Sausage Gravy


Ingredients:
pork sausage, butter, bacon grease, all-purpose flour, milk, salt, ground black pepper

Directions:
Brown the pork sausage in a large skillet over medium-high heat.
Set aside, leaving the drippings in the skillet.
Stir the butter or bacon grease into the sausage drippings.
Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
Gradually whisk the milk into skillet.
Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
Season with salt and pepper.
Reduce the heat and simmer for about 15 more minutes.
Shrimp Mousse


Ingredients:
baby shrimp, unflavored gelatin, cream cheese, mayonnaise, celery, onion

Directions:
Drain shrimp and rinse well. Set aside.
Bring undiluted soup to a low boil (watch not to splatter].
Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
Beat cream cheese and mayonnaise together.
Add the tomato soup and beat mixing well.
Fold in celery and onion with a wooden spoon.
Fold in the shrimp, being careful not to break shrimp.
Pour into a nice mold and refrigerate for several hours or overnight.
Serve with party crackers that aren't heavily flavored.
Hunt's Fettucini Bolognese


Ingredients:
fettuccine pasta, bulk Italian sausage, yellow onion, tomato paste, diced tomatoes

Directions:
Cook pasta according to package directions.
Meanwhile, spray large skillet with cooking spray; heat over medium-high heat.  Add Italian sausage, onion and garlic salt; cook 5 to 6 minutes or until sausage is crumbled and no longer pink, stirring occasionally.  Remove and discard all but 1 tablespoon drippings from skillet.
Add mushrooms and tomato paste.  Cook 2 to 3 minutes or until mushrooms are tender.  Add undrained tomatoes; reduce heat and simmer 5 minutes.  Stir in cooked pasta; simmer 2 minutes more or until hot.
You can find more helpful information from Hunt's at www.hunts.com.
Claire's Mexican Bean Soup


Ingredients:
bacon, onion, celery, garlic clove, green chilies, black pepper, chili powder, chicken broth, cheddar cheese, tortilla chips

Directions:
In a 2 quart sauce pan cook bacon until crisp.  Add onion, celery, and garlic.  Cook covered over low heat stirring occasionally for 10 minutes.
Add remaining ingredients.  Bring to boil.  When heated through, serve in bowls and top with cheese.  Serve with chips.
Blueberry Crostata


Ingredients:
blueberries, sugar, lemon juice, cornstarch, water

Directions:
Defrost pie crust.
Bring blueberries, sugar, and lemon juice to a boil over medium heat, stirring frequently.
Dissolve cornstarch in water. Pour into berries until thick.
Cool slightly.
Place rolled out crust on a parchment paper or silpat lined cookie sheet.
Place blueberry filling in the center of crust and spread to within about 2 inches of the edge.
Fold the edges over.
Bake about 30-35 minutes at 400°F.
Cheddared Farmhouse Chowder


Ingredients:
nonfat milk, frozen corn, baking potatoes, dried thyme, black pepper, salt, reduced-fat sharp cheddar cheese

Directions:
Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
Remove from heat, stir in peas and salt.
Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.
Peanut Butter and Banana Sandwich


Ingredients:
banana, butter, peanut butter

Directions:
Place bread into toaster  (any toaster will do].  Once toasted, butter toast then extract peanut butter from jar (any brand will do] and apply onto toast. Then place bananas on top of peanut butter side by side, being careful not to overlap but to make sure the entire toast piece is covered. Lastly, EVER SO CAREFULLY, top with second piece of toast so it is symmetrically secured.
NOTE: You may need perform this whole application using oven mitts as the toast may be hot.
OPTION: To make sandwich decorative, slice sandwich in half.  Or if you are feeling extra daring that day, slice into fourths! :].
There you have it folks! A little tricky, but well worth it! ;].
Brian's Bourbon Chili


Ingredients:
ground beef, Bourbon, garlic cloves, dried oregano, dried sage, olive oil, onion, bell peppers, unsalted butter, chili powder, chipotle pepper, cayenne pepper, salt, crushed tomatoes, black beans, garbanzo beans, sour cream, fresh mint leaves, cheddar cheese, tortilla chips

Directions:
In a large pot over medium heat, add beef, 1/4 cup bourbon, half the garlic, oregano, and sage. Cook, breaking up beef with a wooden spoon, until meat is browned, 6 to 7 minutes. Using a slotted spoon, transfer beef mixture to a medium bowl and set aside; discard remaining juices.
In the same pot over high heat, heat olive oil. Add onion, bell peppers, jalapeño, orange juice, butter, and remaining garlic, and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Add chili powder, chipotle, cayenne, and salt and cook, stirring frequently, for 1 minute. Add remaining bourbon, reduce heat to medium, and cook until liquid is reduced by half, about 8 minutes.
Add tomatoes and bring mixture to a boil over medium-high heat. Add beans and reserved beef. (If mixture is dry, add up to 1 cup water.] Reduce heat to medium-low and simmer, partially covered, for 1 hour. Before serving, stir together sour cream and mint in a small bowl. Divide chili among bowls and garnish each with about 1 tablespoon Cheddar and 2 teaspoons mint sour cream. Serve with tortilla chips.
Frozen Mango Daiquiri


Ingredients:
mango, lime juice, powdered sugar, white rum

Directions:
Place all the ingredients in a blender and process with a small scoop of crushed ice until smooth.
Serve in a large glass and garnish with slices of ripe mango.
Baked Ziti


Ingredients:
ziti pasta, ricotta cheese, mozzarella cheese, fresh parsley, egg, dried oregano, garlic powder, black pepper, parmesan cheese

Directions:
Cook ziti for 10 minutes in a large pot of boiling, salted water; drain.
In a large bowl, mix cooked ziti, 1 1/2 c of spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, and pepper.
In a 3 quart casserole dish, pour 1/2 cup of spaghetti sauce to coat the bottom of the dish.
Spread ziti mixture evenly over the sauce.
Top with remaining spaghetti sauce.
Sprinkle with Parmesan cheese. (you can cover and freeze for later at this point].
Bake covered at 375 degrees for 30-35 minutes fresh, or around 1 hour if frozen, until hot and bubbly, and hot in the center.
Note: you may add 1 lb of cooked and drained ground beef in with the ziti mixture if you would like. You will need to add a little more sauce to the mixture if you add ground beef.
Joy's Chicken Salad


Ingredients:
boneless chicken breast halves, celery, celery, onion, onion, mayonnaise, pickle juice, white pepper, garlic powder, salt, lemon juice, Dijon mustard, pepper, dill pickles

Directions:
Place chicken, celery stalk and onion in saucepan with water to cover., Bring to a boil and simmer 20 minutes or until chicken is done., Drain and discard onion and celery., Let chicken cool., In a food processor chop chicken., In a medium sized bowl combine chicken with remaining ingredients., Cover and refrigerate until chilled.
Shaker Fried Apples


Ingredients:
tart apples, brown sugar, cinnamon, butter

Directions:
Cut unpeeled apples into six wedges from core to stem; remove seeds and core.  Place the apples in a skillet and sprinkle with sugar, cinnamon, and dot with butter.
Place a lid or foil on top of the skillet tightly.  Place on a cold stove and set the heat to low and cook until tender, checking and stirring occasionally.
Remove the lid and cook 3-5 minutes longer.
Farmgirl's Mushroom Sauce


Ingredients:
dried morel, beef broth, fresh sage leaves, shallot, garlic, olive oil, parsley

Directions:
Reconstitute mushrooms according to package directions (i.e. soak in warm water, stock or wine for 20 minutes or so; strain, reserve liquid for future projects].
Reduce broth to half (i.e. boil uncovered for 40 minutes or so].
Heat oil in heavy sauce pan.
Add garlic and cook gently for 1 minute or so.
Add shallot, mushrooms and sage leaves.
Cook on medium until sage and mushrooms are cooked, 10 minutes.
Add reduced broth and simmer 5 minutes.
Serve over wild game or rice.
Bourbon Chicken


Ingredients:
boneless skinless chicken thighs, soy sauce, dark brown sugar, garlic powder, Bourbon

Directions:
Make marinade and add chicken.  Pour into a large ziplock bag, and refrigerate several hours or overnight, turning occasionally.
Pour contents into a deep baking dish, cover and bake at 350º for 45 to 60 minutes.
Serve over rice if desired.
Beef Gyro
Category: world-cuisine
By jennifer_russell

Gyros is a Greek dish consisting of meat, tomato, onion, and tzatziki sauce and is served with pita bread. YUM!

Ingredients:
2 (8 ounce) containers plain yogurt
2  cucumbers - peeled, seeded, and diced
3 tablespoons olive oil, divided
1 tablespoon chopped fresh dill
½  lemon, juiced
3 cloves garlic, peeled
salt and ground black pepper to taste
1 (1 pound) beef top sirloin steak, cut into thin strips
5  pita bread rounds
1  tomato, chopped
½ small onion, thinly sliced
1 (4 ounce) package crumbled feta cheese
½ cup shredded lettuce
1 (2.25 ounce) can sliced ripe olives, drained

Directions:
Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki  sauce is evenly combined. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes. Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.

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

Calories: 496.7
Fat: 24.1 g
Saturated fat: 8.7 g
Carbohydrates: 41.5 g
Sugars: 9 g
Dietary fiber: 3.1 g
Protein: 28.9 g
Cholesterol: 74 mg
Sodium: 732.5 mg
Beef and Macaroni Casserole


Ingredients:
elbow macaroni, butter, salt, lean ground beef, onion, skim milk, pepper, basil, sharp cheddar cheese

Directions:
Preheat oven to 350.  Lightly grease a 13 x 9 casserole dish.
Cook macaroni according to box; drain and toss with the 1 tbsp butter and 1/4 tsp salt.  Place in bottom of 13 x 9 dish; set aside.
Meanwhile, cook and crumble ground beef with the onion until no longer pink.  Drain off fat.
Return cooke, drained beef/onions to skillet.
Stir in both cans of soup, milk, pepper and basil.  Stir well.
Pour evenly over the cooked macaroni in the casserole dish.
Sprinkle with the shredded cheese.
Bake at 350 for  15 - 20 minutes.
Cherry Almond Tiramisu (Lower Sugar)


Ingredients:
Splenda sugar substitute, sugar, mascarpone cheese, amaretto liqueur, ladyfingers, fresh cherries

Directions:
Mix egg yolks, sugar and Splenda in a metal bowl, and whisk until thick and pale yellow. It may not come together immediately, and may look too thick, but keep stirring, it does work after a few seconds.
Place bowl over a saucepan of simmering water, and reduce heat to low. Cook, stirring constantly for 8 to 10 min, or until mixture is smooth, and falls in ribbons from the whisk. Set aside to cool.
When egg yolks are cooled to room temperature, thoroughly beat in mascarpone, followed by about 2/3 of the whipped cream, and almond extract.
Mix Amaretto and espresso or coffee.
Line the bottom of a 3 quart casserole dish with half of the lady fingers, and brush with amaretto coffee. Layer on half of the egg yolk mixture, and half of the cherries, repeat layers. Top with remaining whipped cream and slivered almonds. Garnish with some whole cherries if you happen to have some left over.
Chill at least one hour, or until tiramisu has firmed up enough to make pretty slices.
Sous Vide Beef Brisket Bourguignon


Ingredients:
beef brisket, white mushroom, carrot, olive oil, sherry wine, thyme, bacon, onion, garlic cloves, red wine, tomato paste, kosher salt, fresh ground pepper

Directions:
Trim brisket to leave 1/4" of fat cap. Rub all surfaces - including the fat - with an equal mix of salt and pepper. Vacuum seal and refrigerate for at least an hour.
Fill up a large pot with water. Attach sous vide machine and raise the temperature to 155° F. Place the vacuum sealed brisket in the water. If desired, cover the top with ping-pong balls (to retain the heat and keep the food from floating]. Cook for 24 hours (don't rely on the timer on the machine!].
About an hour before the 24 hours is over, render the chopped bacon in a large pot. Remove bacon with a slotted spoon and set aside for later.
Cook the pearl onions on medium heat in the rendered bacon fat for about 5 minutes, rolling the pot to cook all sides and avoid burning. Add minced garlic and half of the thyme and cook for about 30 seconds, scraping constantly to avoid burning. Remove from heat and set aside.
When the brisket is done in the sous vide, cut open bag, and retain the juices. Pat the brisket dry, then reapply a salt and pepper rub.
Either use an offset smoker or a barbecue grill with one side turned off. Place a "boat" of wood chips in aluminum foil with the top open, on the side with the flames. Place the brisket on the side without the flame. Check every 20 minutes or so, and add additional wood chips to keep smoking consistently.
Place the mushrooms and carrot slices in a vacuum seal bag with the sherry, olive oil, the remaining thyme, and a dash of salt and pepper. Vacuum seal the bag. Raise the sous vide temperature to 180° F, then place the bag in the water. Cover with ping-pong balls and cook for 1 hour.
While this is happening, return the pot with the onions to a medium heat, and add the wine and the retained beef juices. Scrape the bottom of the pot if needed to blend in the leavings of the bacon and the sauteing. Lower heat to a simmer for 30 minutes with the top off (I added that last sentence after tasting too much residual alcohol from the wine the way I made it].
Remove the smoked brisket from the grill. Cut into chunks and add to the cook pot. Add finished mushrooms and carrots to the cook pot along with any juices from the bag. Cook for 20 minutes or until desired consistency is reached.
Serve with farro or other grain.
Sweet & Sour Chicken (Or Pork) OAMC


Ingredients:
boneless skinless chicken breast, olive oil, garlic clove, green pepper, onion, soy sauce, pineapple chunks, vinegar, brown sugar, gingerroot, cornstarch, cooked rice

Directions:
Cut chicken into bite sized pieces.  Place in a large zipper baggie.
Add garlic, reserved pineapple juice and ginger root.  Seat bag and squish it around to coat the chicken with the marinade.
Place the bag in the fridge and allow chicken to marinate for 45 minutes. (this can be done in the morning].
While chicken is marinating, chop bell pepper and onion.
Heat oil in a large skillet or wok.
Add green pepper and onion and saute for 3-4 minutes.
Add chicken and marinade and cook and stir for about 10 minutes or until chicken is cooked through.
In a small bowl, mix together cornstarch, brown sugar, vinegar, and soy sauce. STir to make sure there are no lumps.  Add this mixture to the skillet.  Stir.
Add the pineapple chunks to the skillet.
Stir until the mixture has thickened slightly.
Serve over cooked rice.
To freeze:  Allow to cool.  Package in a rigid container or in a large freezer bag.
To serve:  Thaw overnight in fridge and reheat on stovetop over medium low heat OR heat in microwave until bubbly.
Smokey Joes


Ingredients:
onion, fresh garlic, ground cumin, chili powder, ketchup, diced tomatoes with green pepper and onion, sharp cheddar cheese, dill pickle

Directions:
Heat a large nonstick skillet over medium heat (adding a spray of cooking spray or a drop of olive oil if needed to prevent sticking].
Brown the beef until no longer pink, draining fat.
Add onions and garlic and saute along with the drained beef for about 2 minutes, to cook the onions.
Add cumin, chili powder, and Mrs Dash Chipotle seasoning and cook about 30 seconds.
Lower heat a bit, add ketchup, canned tomatoes with their liquid and cook about 6 minutes, or until liquid has absorbed.
Taste for seasonings and add more chipotle blend if you prefer (I like it spicy so I added more].
Spoon cooked mixture onto buns and top each with a couple of pickle slices and a slice of cheese.
NOTE: If you are subbing beans for half of the meat,drained them & rinse them and add then when you add the tomatoes.
Cake Mix Doctor – Banana Pudding Cake


Ingredients:
butter, eggs, pure vanilla extract, vanilla instant pudding mix, butter, pure vanilla extract, bananas

Directions:
Place a rack in the center of the oven and preheat oven to 350F degrees. Lightly mist a 13 by 9-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your fingers. 30 to 33 minutes. Remove the pan from the oven and place it on a wire rack to cool.
Meanwhile, prepare the pudding. Place the pudding mix and milk in a medium saucepan. Fold in the butter and vanilla. Cook over low heat, stirring, until the butter melts, 3 to 4 minutes. Remove the pan from the heat and let it cool for about 5 minutes. Fold in the banana slices.
To assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula.  Cover the pudding with the whipped topping, spreading it out to the edges of the cake with the rubber spatula. Scatter the crushed vanilla wafer cookies over the top. Serve at room temperature.
Grandma Slattery's Michigan Sauce
Category: side-dish
By MSLATTERY

This is a Meat Sauce from Upstate New York that is used on top of Hot Dogs.  When I grew up it was used on steamed hot dogs and steamed rolls, sometimes with raw onions (for those who like them) on top!  Very good... thanks Grandma Slattery for getting the recipe!

Ingredients:
1 tablespoon butter
1  onion, chopped
2 tablespoons white vinegar
2 tablespoons brown sugar
3 tablespoons lemon juice
½ tablespoon prepared mustard
3 tablespoons Worcestershire sauce
1 pound lean ground beef
1 cup ketchup
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
salt and pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend. When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 321.7
Fat: 18 g
Saturated fat: 7.6 g
Carbohydrates: 25.9 g
Sugars: 20.3 g
Dietary fiber: 2.2 g
Protein: 16.1 g
Cholesterol: 61.8 mg
Sodium: 1127.8 mg