xiaoxl/recipe_data huggingface dataset:
Chocolate Gelato
Category: world-cuisine
By Ivy

This is a super-chocolaty Italian-style ice cream - gelato; use the best ingredients possible, because it really makes a difference. I use 70% chocolate for it.

Ingredients:
2 ¼ cups whole milk
⅝ cup white sugar, divided
⅓ cup heavy cream
⅓ cup unsweetened cocoa powder
⅔ cup chopped dark chocolate
4  egg yolks

Directions:
Heat milk, 1/2 the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch the milk. Remove milk from heat and whisk in cocoa powder and dark chocolate. Allow to cool slightly. Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the rest of the chocolate mixture and return to the saucepan over medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more. Strain custard through a sieve into a bowl and cover with plastic wrap touching to mixture to prevent a skin from forming. Refrigerate 8 hours to overnight. Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

Prep time: 20 mins
Cook time: 10 mins
Total time: 9 hrs 50 mins
Yields: 8 servings

Calories: 237.7
Fat: 12.3 g
Saturated fat: 6.8 g
Carbohydrates: 30.8 g
Sugars: 18.8 g
Dietary fiber: 1.3 g
Protein: 5.1 g
Cholesterol: 122.9 mg
Sodium: 39.7 mg
Spanish Braised Pork - Pressure Cooker


Ingredients:
olive oil, onion, garlic powder, paprika, lemon juice, red wine

Directions:
In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed.
Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock].
Ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. Consult your pressure cooker manual if you're not sure.
Bring to pressure on high heat, then turn heat down to maintain pressure. Cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure.
Southern Pimento Cheese
Category: appetizers-and-snacks
By QUEENREYNEY

This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.

Ingredients:
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper  (Optional)
¼ teaspoon onion powder
1  jalapeno pepper, seeded and minced  (Optional)
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste

Directions:
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 207.8
Fat: 19.9 g
Saturated fat: 8.6 g
Carbohydrates: 2.1 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 6.3 g
Cholesterol: 44.2 mg
Sodium: 229 mg
Chicken Cordon Bleu Lasagna
Category: main-dish
By fotoe!78

A simple and fast chicken Cordon Bleu in lasagna form. Creamy, delicious, and satisfying.

Ingredients:
1 (8 ounce) package lasagna noodles
½ cup butter
1 (8 ounce) package cream cheese, softened
½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 ½ cups shredded Swiss cheese
1 ¾ cups warm milk
2 ½ cups cooked chicken, chopped
8 ounces deli ham, chopped
½ cup shredded Swiss cheese
½ cup bread crumbs
1 pinch Italian seasoning, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Melt butter in a saucepan over medium heat; stir cream cheese into hot butter until it begins to melt, about 5 minutes. Season with salt, onion powder, and black pepper. Whisk warm milk gradually into cream cheese until smooth; stir in 1 1/2 cup Swiss cheese. Bring sauce to a simmer, stirring constantly, until cheese has melted and sauce has thickened, 5 to 10 minutes. Remove from heat. Spread 3/4 cup of cheese sauce into bottom of a 9x9-inch baking dish. Arrange 1/3 of the lasagna noodles over the sauce and spread half the cooked chicken and half the ham over the noodles. Pour 1 cup sauce over chicken and ham. Repeat layers starting with half the remaining lasagna noodles, remaining chicken, remaining ham, and 1 more cup of cheese sauce. Finish by layering remaining lasagna noodles, remaining sauce, 1/2 cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover dish with aluminum foil. Bake in the preheated oven until casserole is bubbling, about 25 minutes. Remove foil and continue to bake until crumbs are browned, about 10 more minutes. Let casserole stand 5 to 10 minutes before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 691.1
Fat: 44.2 g
Saturated fat: 26.5 g
Carbohydrates: 40.9 g
Sugars: 5.8 g
Dietary fiber: 1.8 g
Protein: 34 g
Cholesterol: 156.3 mg
Sodium: 767.6 mg
Nutella Swirl Sugar Cookie Cheesecake Squares


Ingredients:
cream cheese, granulated sugar, fresh lemon juice, pure vanilla extract, eggs

Directions:
Sugar Cookie Crust: Preheat oven for 350�F Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
Cheesecake Filling: In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.].
Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut.  To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.
Barbecued Franks


Ingredients:
onion, dry mustard, paprika, sugar, salt, pepper, water, ketchup, white vinegar, Worcestershire sauce, Tabasco sauce

Directions:
Simmer onion in oil until golden.
Add all remaining ingredients, except wieners; simmer 15 minutes.
Split wieners; place cut side down in shallow baking dish.
Pour barbecue sauce over wieners.
Bake in preheated oven at 350 degrees for 30 minutes, basting several times.
Turkey-Apple Salad


Ingredients:
apple, celery, raisins, brown sugar, lettuce, cabbage

Directions:
In a bowl, mix together the first 4 ingredients; set aside.
In a small bowl, stir together the salad dressing and brown sugar; pour over the turkey mixture and gently toss.
Season with salt and pepper to taste.
Cover and chill for at least 2 hours.
Serve on a bed of shredded lettuce or cabbage or use to make sandwiches.
Superbowl Stuffed Clams


Ingredients:
cherrystone clams, water, butter, garlic clove, dry white wine, dried oregano, dried parsley, crushed red pepper flakes, clam, minced clams, bay scallop, shrimp, sweet onion, celery, garlic clove, flat leaf parsley, butter, olive oil, lemon pepper, paprika, lemon

Directions:
Directions:
Preheat oven to 400 degrees F.
Clean clam shells.  With a scrubby, run under water and scrub the outside of each shell, well, then rinse and set aside.  Do each shell until all 12 are cleaned and rinsed off.
I did (6] clams at a time, straining the liquid through a coffee filter in a colander into another pot to cook the remaining (6] clams, but if you have a pot big enough to hold all 12 clams in a single layer, you can cook all 12 at once.  Place clams in bottom of pan, in a single layer.  Add: about 1/2 to 3/4 cup water, 2 tablespoons butter, 1 clove garlic, minced, 1/4 cup dry white wine, 1 tsp dried oregano. 1 teaspoons dried parsley, 1/4 teaspoon crushed red pepper flakes (optional].
Cover and steam until clam shells open, somewhere's between 5 - 10 minutes.
Remove clams and again strain the clam liquid through a coffee filter in a colander. Separate shells, by twisting and pulling apart. Trim edges where connected with knife to smooth shell edges. Set aside.
Chop clams, set aside. Open can of diced clams, set aside.
In a large frying pan, melt butter with olive oil over medium heat. Stir in onion and celery, cook until translucent. Cook scallops in a separate pan till almost done. Then stir chopped clams, add can of diced clams with liquid, chopped crab meat, cooked scallops with any liquid, chopped shrimp, parsley, lemon pepper, into the onion and celery mixture. Reduce heat to low, and add bread crumbs, then slowly pour in strained clam juice from cooked clams until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, you don't want to add too much clam juice or it will be too mushy.
Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika.
Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.  Servings:   12.
Homemade Soft Pretzels


Ingredients:
hot water, sugar, active dry yeast, sugar, all-purpose flour, salt, canola oil, baking soda, egg

Directions:
Preheat oven to 450 degrees F.
Using an electric mixer fitted with a dough hook, place the hot water in a large mixing bowl, add 1 tablespoon sugar and let dissolve.  Sprinkle the yeast over the water-and-sugar mixture and let it dissolve also.
Add 5 cups flour and salt slowly until combined, about 30 seconds.  Beat on medium speed until the sides pull away from the bowl. If dough is sticky add more flour.  Transfer to floured board and knead 10 times until smooth.
Pour oil into bowl and swirl to coat sides.  Place dough in the bowl and place in a warm spot and let rise to double its size. Punch dough down and divide into 16 pieces.
Roll one piece of dough at a time to 18" strips.  Twist into a pretzel shape.  Fill a large shallow pot with 2" of water and add baking soda.  Heat to a gentle boil.  Place 2-3 pretzels into water and poach for one minute. Repeat until all pretzels have poached.  Place pretzels onto a cookie sheet sprayed with Pam.  Brush pretzels with beaten egg and bake at 450 degrees for 12-15 minutes until golden.
To top, spray with water and roll into salt, cinnamon and sugar, or spread a small amount of mustard onto top.
Real Italian Salad Dressing,little Italy


Ingredients:
romano cheese, red wine vinegar, oregano

Directions:
"In a small bowl mix all of the above until mixture is a creamy like consistancy. Pour over your salad or can be refriderated for later use. just Bring back to room temp before serving."
Shannon's Famous Hemp Crisps


Ingredients:
brown sugar, egg, butter, margarine, flour, cinnamon

Directions:
Add brown sugar and egg to cooled melted butter and blend well., Mix flour, cinnamon and hemp seeds separately., Add the dry mix to the butter mix., Spoon drop and flatten dough on a lightly greased cookie sheet., Bake at 350 10 -15 minutes - until lightly browned and the edges are crispy., For a lighter, more porous cookie increase egg and/or decrease flour slightly., Do not over mix dough and do not let dough sit long before cooking.
Old Fashion Rabbit Stew


Ingredients:
rabbit, garlic cloves, onion, bacon, parsley, thyme, bay leaf, olive oil, red wine, small onion, sugar, butter, new potatoes, fresh herb, salt, pepper

Directions:
Chop rabbit into 12 pieces, discard the head and feet.
Chop the onion and garlic finely.
Slice and dice the bacon.
Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
In the same pan, fry garlic, onion and the bouquet garni.
Add the bacon and allow to color lightly.
Pour off excess fat.
Return rabbit to pan and deglaze with the red wine.
Add 3 cups water, cover and cook for 1 hour 45 minutes.
Peel small onions and remove root ends.
Rinse well.
Cook the onions in water to cover, add sugar, butter, salt and pepper.
Cook until all water has evaporated and the sauce is caramelized.
(20 min] Peel and cut potatoes into narrow rectangles.
Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
Cook covered until tender.
Serve stew with caramelized onions and garnish with chopped chervil.
Gingered Shrimp With Corn & Broccoli


Ingredients:
broccoli, soy sauce, rice vinegar, brown sugar, fresh ginger, scallions, corn, large shrimp

Directions:
Place the broccoli in a steamer and gently steam until tender crisp, about 4 minutes.
Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water.
Whisk the soy sauce, vinegar, brown sugar, giner, and chile garlic paste until sugar begins to dissolve.
Heat a wok or large non-stick skillet over high heat.
Add oil and when it ripples, add the scallions, corn and shrimp.
Stir-fry for 2 to 3 minutes, or until the shrimp are opaque.
Add the broccoli, soy mixture, and stir-fry until all ingredients are coated with the sauce and heated through.
Serve over rice.
Mango-Coconut Chia Pudding


Ingredients:
light coconut milk, honey, vanilla extract, mango, strawberry, coconut flakes

Directions:
1. In a pint-size measuring cup, combine coconut milk, chai seeds, honey, and vanilla.  Stir until combined, then refrigerate for 1 hour.
2. In each of four small serving glasses, layer 1/8 cup pudding mixture and 1/8 cup mango, and repeat three times.  Tip with a spoonful of strawberries, sliced almonds, and a sprinkle of coconut.
Delicious Glazed Ham


Ingredients:
ham, sugar, onion powder, cinnamon, water

Directions:
Place ham in the slow cooker.
Pour in the can of pineapples.
Cook on low for 3 hours until ham is cooked through.
Combine the sugar, onion powder, cinnamon and water in a sauce pan.
Bring the mixture to a boil until the mixture gets thick and syrupy.  Remove from heat.
Remove ham from crock-pot and place in a foil lined baking pan. Baste ham with syrup.
Place ham in oven and broil at 500° for 1 to 3 minutes until syrup starts to bubble.
Keep an eye on the ham while it is in the oven. Do not leave ham in oven unattended as it will burn quickly!
Remove ham from oven and serve.
Brown Cow ( Kahlua and Cream)


Ingredients:
milk, Kahlua

Directions:
Put all ingredients in a coctail shaker., Shake., Serve.
Pear Upside-Down Gingerbread Cake


Ingredients:
pear, fresh ginger, lemon juice, sugar, brown sugar, butter, egg, low-fat buttermilk, molasses, flour, baking soda, cinnamon, salt, dry mustard, clove, nutmeg, powdered sugar, mint leaf, raspberries

Directions:
Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
Combine 1 Tbls ginger, lemon juice, and pear slices.
Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
Arrange pears in bottom of pan in a circular pattern.
Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
Beat in egg.
Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
Combine flour and remaining ingredients EXCEPT powdered sugar.
Add flour mixture to batter; stir until well blended.
Pour over pears.
Bake 40 minutes or until cake springs back when touched lightly in center.
Cool in pan 20 minutes on wire rack.
Sprinkle a serving plate with powdered sugar.
Invert cake onto serving plate.
When completely cool, garnish with mint leaves and raspberries.
Bacon and Herb Popcorn


Ingredients:
parmesan cheese, bacon bits, parsley flakes, garlic powder, onion powder, sugar, paprika

Directions:
Chop up bacon bits in mini-chopper.
Add to Parmesan.
add all spices.
Mix together.
This will make 10 t of mixture.
Add only half of the mixture (5 t] to 1 bag prepared microwave popcorn.
Linda's Broccoli Casserole


Ingredients:
Cheese Whiz, margarine, onion, broccoli

Directions:
Cook broccoli and drain., Melt butter and sauté onion., Mix together broccoli, soup, melted butter, sautéed onion and Cheese Whiz., Pour into a greased casserole dish., Bake at 350°F for 30 minutes., You can put grated cheddar cheese on top if you want.
Bacon Cheddar Rolled Omelet


Ingredients:
flour, milk, butter, eggs, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Generously grease foil with cooking spray.
Place foil in bottom of 13x9-inch baking dish.
Whisk together flour, milk, butter and eggs until smooth.
Pour carefully into prepared pan.
Sprinkle with bacon.
Bake until eggs are set 15 to 18 minutes.
Remove from oven and immediately sprinkle with cheese.
Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. when ready to serve slice into 1 or 1 1/2 inch slices.
Delicious Chicken Burger With Unagi Sauce


Ingredients:
onion, celery, butter, all-purpose flour, buttermilk, fresh parsley, salt, pepper, chicken, water, chicken, mayonnaise, soy sauce, chili powder

Directions:
Chicken Patties  :
If using fresh ground chicken, season chicken with 1/2 tsp salt and 1/2 tsp pepper.  Simmer in 2 cups of water until ground chicken turned white in color.  Drain and set aside.  If using left-over chicken, finely chopped left over chicken and set aside.
In a medium saucepan, saute onion and celery in 3 tbsp butter until tender.  Stir in flour until smooth.  Add 1 cup milk; mix well.  Bring to a boil; cook and stir for 2 minutes
Add parsley, 1 tsp salt, 1/4 tsp pepper, onion salt and celery salt.  Add the chicken,  Remove from heat.  Chill until completely cooled.
Shape into 6 round patties or square, as desired (using about 1/3 cup mixture for each patty*.].
Roll in crumbs, then dip into remaining 1/3 cup buttermilk;  Roll again in crumbs.  (Patties may be frozen at this point].
In a skillet, cook patties in remaining 3 tbsp butter for 3 minutes on each side.
*For frozen patties, cook in butter for 5 - 6 minutes on each side or until golden and heated through.
Chicken Burger  :
In another hot pan, sear whole onion slices until golden brown and caramelized.
Assemble the burgers.  Spread bottom half with Japanese mayonnaise.  Then sprinkle with Toragashi Powder (optional].  Set chicken patty in bun or slice of loaf bread and top with a few seared onion slices.
Spread Unagi Sauce on the onions.
Cover with top bun or slice of loan bread.
Home-Style Refried Beans


Ingredients:
olive oil, garlic cloves, yellow onion, ground cumin, dried oregano, pinto beans, bay leaf, water

Directions:
In a large heavy cast-iron skillet, combine the oil and garlic and cook over medium heat.
Allow the garlic to sizzle for 30 seconds, then add the onion and jalapeno. Using a wooden spoon to stir occasionally, fry until the onions turn translucent, about 10 minutes.
Sprinkle in the cumin, oregano, and chile powder, and fry for another 30 seconds.
Stir in the beans, bay leaf, and water, and increase heat to medium-high. Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes, or until more than half the liquid has been absorbed, but about an inch of liquid remains.
Remove the bay leaf and discard.
Use a potato masher to mash the beans smooth, then stir to form a thick, moist paste, anywhere from 5 to 8 minutes.
If refried beans appear to dry out, add a little water a few tablespoons at a time, until your desired consistency is reached.
Southern Stir Fry


Ingredients:
cooked white rice, frozen corn, dried thyme, cayenne pepper, black-eyed peas

Directions:
Spray 12" nonstick skillet with nonstick cooking spray; heat over med-high heat.
Cook all ingredients except spinach in skillet, stirring occasionally until hot.
Stir in spinach; cook until spinach begins to wilt.
Serve immediately (just bring the skillet to the table and watch it go.].
Apple and Pear Crumble
Category: desserts
By Mel

A great dessert that nobody can resist! Tastes great with vanilla ice cream.

Ingredients:
1 ½ cups rolled oats
½ cup all-purpose flour
¾ cup brown sugar
½ cup butter, softened
2 cups peeled and diced apples
2 cups peeled and diced pears
¾ cup brown sugar
1 teaspoon ground cinnamon
½ cup sliced almonds, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly. Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds. Bake in the preheated oven until the top is golden brown, about 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 366.2
Fat: 15.7 g
Saturated fat: 7.7 g
Carbohydrates: 55 g
Sugars: 34.1 g
Dietary fiber: 4.6 g
Protein: 4.5 g
Cholesterol: 30.5 mg
Sodium: 91.2 mg
Spiced Vegetable Stew


Ingredients:
onion, potato, aubergine, red bell pepper, tomatoes, chickpeas, sugar snap peas, garlic cloves, turmeric, cumin, dried oregano, ground black pepper, olive oil

Directions:
Heat the olive oil in a saucepan and fry the onions for 5 minutes.
Add the potato, aubergine, bell pepper, garlic, turmeric, cumin, oregano and black pepper to the pan.
Stir over a medium heat until the vegetables are covered with the herbs and spices.
Add the tomatoes and stock and simmer covered for 20 minutes.
Add the chick peas and simmer uncovered for 5 minutes.
Add the sugar snap peas and simmer uncovered for 5-10 minutes.
Stir in the coriander and serve.
Mexican Green Rice (Vegan)


Ingredients:
rice, olive oil, onion, poblano chiles, vegetable broth, cilantro leaf, lime juice, salt

Directions:
De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
cold water; drain very well.
Sautee the rice in hot oil for a minute or so.
Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
Add the broth, cilantro, lime juice, and salt (to taste].
When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.
Artichoke Casserole


Ingredients:
artichoke hearts, garlic, parmigiano-reggiano cheese

Directions:
Drain artichoke hearts well.
Layer in narrow casserole dish.
Sprinkle crushed garlic over artichokes.
Sprinkle evenly with breadcrumbs.
Top with a generous amount of Parmesan.
Cover and bake for 40 minutes at 350 degrees, then uncover and let brown for 10-15 minutes more.