xiaoxl/recipe_data huggingface dataset:
Klotski (Potato Dumplings in Chicken Broth)


Ingredients:
chicken pieces, head of celery, yellow onion, bay leaf, carrot, peppercorn, salt, parsley, potatoes, butter, eggs, whole wheat flour, fresh basil

Directions:
To make the soup:  Add the chicken pieces, vegetables and bouquet garni to the pot. Pour in the cold water to cover the ingredients and bring to the boil. Then reduce the heat, add the peppercorns and cover partially. Simmer gently for 2 hours. Skim of any scum when the water first boils and skim occasionally again during simmering.
Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt.
To make the klotski: Cook the potatoes in a pan of salted boiling water for 10-15 minutes, or until cooked through. Drain and mash the potatoes with butter. Add eggs, basil, salt, pepper and little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a smooth, firm dough. Divide the mixture into small dumplings. Cook the klotski in chicken broth, boiling for about 5 minutes, or until they rise to the surface.
Taste the soup and adjust the seasoning. Ladle into warm bowls and serve with 3-4 potato klotski and sprinkled with parsley.
Chocolate Angel Food Dessert


Ingredients:
chocolate chips, water, sugar

Directions:
melt chocolate chips over double boiler, add water sugar and egg yolks, beat thoughly, cool, fold in  the whipped cream and  the egg whites, in well buttered  9x12 pan  place a layer of half the cake, top with 1/2 the chocolate mixture, scatter the remaining cake, then spread with the rest of the chocolate  mixture, cover with wax paper and chill 24 hours.
White Bean Dip


Ingredients:
garlic clove, dried parsley flakes, ground cumin, cayenne pepper, lemon juice, low sodium soy sauce, water

Directions:
Put all ingredients in high speed blender or food processor., Process until smooth.
Carne Adovada (Marinated Pork)


Ingredients:
salt, garlic, whole leaf oregano, blended red chili sauce

Directions:
Sprinkle meat with salt., Add garlic and oregano to blended chili., Pour over meat and marinate in refrigerator 6-8 hours or overnight., Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour., Thick slices of potatoes may be marinated with the meat.
Flank Steak With Grilled Mango and Watermelon Chutney


Ingredients:
brown sugar, salt, ground cumin, garlic cloves, mangoes, olive oil, onion, fresh ginger, cider vinegar, brown sugar, lime juice, salt, watermelon, fresh cilantro, of fresh mint, mint sprig, lime wedge

Directions:
Spray the grill with cooking spray and preheat.
Combine first four ingredients in a small bowl.
Sprinkle mixture evenly over the steak.
Place steak on the grill, cook for approximately 8 minutes on each side or until desired degree or doneness.
Remove from grill and let rest for 10 minutes.
Cut the steak diagonally across the grain into thin slices.
For chutney, grill mango for approximately 4 minutes on each side. Cool and chop, set aside.
In a small saucepan, heat oil over medium high heat.
Add onion and saute for 4 minutes.
Add ginger, saute for one minute.
Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper, cook 5 minutes or until liquid is evaporated.
Stir in mango to mixture and cook 1 minute.
Remove from heat, stir in watermelon, cilantro, and mint.
Garnish with mint sprigs and lime wedges, serve.
Creamy Potato, Carrot, and Leek Soup
Category: soups-stews-and-chili
By Andrea Luhman

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Ingredients:
2 tablespoons butter
4  leeks, chopped
4  celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5  carrots, chopped
2 teaspoons salt
1  bay leaf
1 cup heavy whipping cream

Directions:
Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf. Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf. Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 416.1
Fat: 15 g
Saturated fat: 8.8 g
Carbohydrates: 64 g
Sugars: 8.7 g
Dietary fiber: 9.2 g
Protein: 8.6 g
Cholesterol: 50.9 mg
Sodium: 1413.3 mg
New Potatoes With Dijon Vinaigrette


Ingredients:
water, water, rice wine, cider vinegar, Dijon mustard, olive oil, dried dill weed, chives

Directions:
MICROWAVE DIRECTIONS:.
With potato peeler, remove strip of peel from around center of each potato.
In 2-quart casserole, combine potatoes and 2 tablespoons water; cover tightly.
Microwave on high 8 to 10 minutes or until tender, stirring once 1/2 way through cooking.
Drain well.
DIJON VINAIGRETTE:.
In a small bowl, combine all vinaigrette ingredients; blend well.
Pour over potatoes; toss to coat.
Let stand 10 to 15 minutes or until serving time.
Just before serving, toss potatoes again.
Serve warm or at room temperature, spooning vinaigrette over potatoes.
CONVENTIONAL DIRECTIONS:.
With potato peeler, remove strip of peel from around center of each potato.
Place potatoes in medium saucepan; add enough water to cover.
Bring to a boil.  Reduce heat to low; simmer 15 to 20 minutes or until tender.
Drain well.
Continue as directed above.
Mango Bavarian Pie


Ingredients:
unflavored gelatin, cold water, sugar, mango puree, heavy cream

Directions:
Soften gelatin in cold water.
Dissolve sugar in pineapple juice in medium saucepan over medium heat, stirring constantly.
Beat all ingredients except whippe cream until blended.
Chill until partially set.
Fold in whippe cream and pour into pie shell.
Chill.
Artichoke, Red Pepper & Potato Salad


Ingredients:
marinated artichokes, green onion, fresh lemon juice

Directions:
"Boil potatoes until fork tender, slice into fourths.  In a bowl, toss together first 4 ingredients until nicely mixed.  Add the lemon juice and toss to blend.  Check seasonings.  Cover bowl with plastic wrap and refrigerate until about 20 minutes before serving.  Serve mildly chilled, but not cold."
Blood Orange and Fennel Salad


Ingredients:
blood oranges, fennel bulb, white wine vinegar, fresh basil, garlic, salt, black pepper, extra virgin olive oil

Directions:
Use a sharp knife to remove orange peel.
Cut oranges into segments, removing all the white pith.
Slice end from fennel and remove shoots from top (reserve shoots].
If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
Cut in half and thinly slice.
In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
Arrange fennel slices and orange segments on individual serving dishes.
Drizzle dressing over salads and garnish with reserved fennel fronds.
Easy Smoked Salmon Pasta
Category: world-cuisine
By Rosie Liao

A really quick, easy sauce for 'pasta asciutta,' which means 'dry pasta.' It's not a dish over-loaded with sauce, but one that appreciates the simple smokiness of good smoked salmon. Serve sprinkled with some Parmesan or garnished with some parsley. This is not a creamy, thick sauce. Just one that really brings out the simple, yet fantastic flavors of smoked salmon. Enjoy!

Ingredients:
1 (8 ounce) package linguine pasta
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1  shallot, minced
1 ounce smoked salmon, cut into small pieces
1 tablespoon reduced-fat cream cheese
3 tablespoons milk

Directions:
Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water. Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 577.4
Fat: 17.6 g
Saturated fat: 6.4 g
Carbohydrates: 87.4 g
Sugars: 5.6 g
Dietary fiber: 4 g
Protein: 19.8 g
Cholesterol: 24.8 mg
Sodium: 193.8 mg
Crock Pot Potatoes


Ingredients:
garlic cloves, salt, potatoes, cream cheese

Directions:
Lightly grease Crock-Pot. In small bowl,  combine onion, garlic, salt and  pepper.
Layer 1/4 of sliced potatoes in bottom  of Crock-Pot. Sprinkle with 1/4 seasonings.
Layer with 1/3 cream  cheese cubes.
Continue layering process,  ending with layer of potatoes then  sprinkle with seasonings.
Cover and cook on  high 3 to 4 hours.
In last  hour of cooking, stir potatoes to distribute cream  cheese. Serve  when potatoes are tender.
Note: Potatoes can be slightly mashed before  serving.
Time saving tips:  Cook potatoes in boiling water  for about 30 minutes or until tender then cut  into strips.
Mixture should  be cooked on low 6 to 8 hours or on high 2 hours  or until potatoes are  tender.
Substitute 32 oz.frozen hash browns for  potatoes and prepare as directed.
Cook on low 4 to 6 hours or on high 2 hours.
Easy Spicy Chicken & Mushrooms


Ingredients:
salt, cayenne powder, onion powder, garlic powder, turmeric, garlic, mushroom, water

Directions:
Preheat oven to 400 degrees., Spray a light coating of olive oil over bottom of 9x13 baking pan., Skin chicken leg quarters and cut into legs and thighs., Place chicken pieces in 9 x 13 baking pan., In a medium bowl, mix together remaining ingredients., Pour mixture over chicken., Bake uncovered 30 minutes, or until chicken is cooked through.
Banana Oatmeal Cookie
Category: desserts
By blairbunny

This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well  either in the mail or car. This is usually the first cookie to disappear at my house.

Ingredients:
1 ½ cups sifted all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
¾ cup shortening
1 cup white sugar
1  egg
1 cup mashed bananas
1 ¾ cups quick cooking oats
½ cup chopped nuts

Directions:
Preheat oven to 400 degrees F (200 degrees C). Sift together the flour, baking soda, salt, nutmeg and cinnamon. Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well. Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet. Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Yields: 4 dozen

Calories: 169.6
Fat: 8.8 g
Saturated fat: 2 g
Carbohydrates: 21.2 g
Sugars: 9.7 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 7.8 mg
Sodium: 127 mg
Terrific Toffee Bars
Category: desserts
By Hannah Bushong

These shortbread bars are really easy and have a great toffee taste!

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1  large egg yolk
2 cups all-purpose flour
¼ teaspoon salt
⅔ cup milk chocolate chips
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish. Bake in preheated oven until crust is light brown, 25 to 30 minutes. Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 48 servings

Calories: 91.4
Fat: 5.4 g
Saturated fat: 3 g
Carbohydrates: 10.2 g
Sugars: 5.9 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 14.9 mg
Sodium: 40.9 mg
Instant Pot® Old-Fashioned Rice Pudding
Category: desserts
By Netsirk

This recipe merges old-fashioned taste with modern technology! Rib sticking, good ol' fashioned rice pudding ready in a fraction of the normal time using an Instant Pot®!

Ingredients:
3 ⅓ cups whole milk
½ cup white sugar
½ cup long-grain white rice
2 large eggs
¼ cup raisins
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon. Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.

Prep time: 5 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 328.7
Fat: 9.2 g
Saturated fat: 4.6 g
Carbohydrates: 51.5 g
Sugars: 41 g
Dietary fiber: 0.7 g
Protein: 11.1 g
Cholesterol: 113.3 mg
Sodium: 280.9 mg
German Cabbage Skillet


Ingredients:
green cabbage, carrots, smoked sausage, canola oil, water

Directions:
In large skillet over medium heat add oil.
Heat oil until hot but not smoking.
Add smoked sausage; cook until lightly browned, about 5 minutes.
Add carrots and cabbage.
Add water.
Cover with lid; simmer for 25 or until cabbage is tender and water is absorbed. You might need a little more water.
Tuna Parmesan Spread


Ingredients:
tuna, sour cream, parmesan cheese, scallions, sugar, Splenda granular

Directions:
"Mix together and spread on toast points or crackers."
Grandma's Yorkshire Pudding
Category: bread
By IBELLIBIE

These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.

Ingredients:
2  eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1 cup beef drippings

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin. In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way. Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.

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

Calories: 475.4
Fat: 42.1 g
Saturated fat: 16.5 g
Carbohydrates: 17.9 g
Sugars: 2.1 g
Dietary fiber: 0.6 g
Protein: 5.6 g
Cholesterol: 102.9 mg
Sodium: 487.5 mg
Gluten-Free Black Bean Brownies


Ingredients:
cocoa powder, granulated sugar, canola oil, vanilla extract, salt, eggs, bittersweet chocolate chips, confectioners' sugar

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.
Soma Sengupta Easter Recipes- Honey Glazed Ham


Ingredients:
honey, dark brown sugar, butter

Directions:
Heat the oven to 350°F and arrange a rack in the lower third. Remove any packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
Line a baking pan with aluminum foil. Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey].
When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep] over the entire ham.
Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 60 to 75 minutes total. Let the ham rest 20 to 30 minutes before slicing.
Beef Burgundy I
Category: everyday-cooking
By Faith

Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.

Ingredients:
2 tablespoons olive oil
2 pounds round steak, cut into small pieces
3 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups dry red wine
1 teaspoon salt
½ teaspoon dried marjoram, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
2 ½ cups sliced fresh mushrooms
3  onions, sliced

Directions:
In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides. Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper. Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 7 servings

Calories: 256.7
Fat: 11.6 g
Saturated fat: 3.4 g
Carbohydrates: 10.4 g
Sugars: 3.2 g
Dietary fiber: 1.5 g
Protein: 18.1 g
Cholesterol: 44.7 mg
Sodium: 669.8 mg
Chedder Bacon Soup


Ingredients:
potatoes, bacon, chicken broth, flour, heavy cream, paprika, white pepper, salt, onion powder, sharp cheddar cheese

Directions:
Cube and boil potatoes till tendet., Cook bacon till crisp, remove add flour to grease, cook 1 minute., Slowly pour broth in, stir constantly till thick., Add seasonings and cream and cheese. Stir till smooth lower to simmer., Drain potatoes, add to soup. Simmer a few more minutes., Dish up, top with bacon, enjoy.
Seared Hanger Steak With Brown Sugar Carrots and Walnuts


Ingredients:
olive oil, parsley, lemon zest, fresh lemon juice, carrot, unsalted butter, kosher salt, light brown sugar, white wine, water, canola oil, salt

Directions:
Walnuts:  Preheat the oven to 350°F  Spread walnuts in one layer on ungreased shallow baking pan. Bake for 7 to 10 minutes, stirring occasionally, until golden. Set aside.  When the walnuts have cooled, break them up roughly with your hands.
In a small bowl, combine the olive oil, walnuts, parsley, lemon zest and juice.  Set aside.
Carrots:  Place the peeled carrots on a flat surface and cut them into 1-inch rounds. Cut the thicker pieces in half lengthwise.  Heat butter in a large skillet over high heat until it melts and starts to brown, add the carrots and stir to coat with the butter. Season with salt and add the brown sugar.
Reduce heat to medium and simmer the carrots for 1 minute. Add the white wine and continue cooking until the carrots are tender when pierced with the tip of a knife, about 15 to 20 minutes. The wine will evaporate during cooking. Add a little water to the skillet to finish the cooking process, if needed.
Steak:  While carrots are cooking, heat canola oil in a large cast iron skillet. When it begins to smoke lightly, season the steak with salt and use a pair of metal tongs to carefully place the steak in the hot oil. Cook over high heat, 3-4 minutes, on each side. Remove the steak and allow it to “rest” on a flat surface, 10 minutes. I count 8-10 minutes for medium rare, depending on thickness. If you like your steak a little more cooked, leave it in the pan a few minutes longer on each side.  Slice the steak and arrange on a platter with the carrots (and cooking liquid] underneath. Top with the walnut mixture. Serve immediately.
Healthy Apple ,and Honey of Oats Muffins


Ingredients:
low-fat milk, egg, sugar, apples, self-rising flour, cinnamon

Directions:
Place cereal in a mixing bowl; add milk, egg, and sugar.
Mix,and allow to stand for 5 minutes at least.
Cut the 1 large apple into tiny cubes, and shred the 1/4th of another.
Mix with margarine.
Stir in to a bowl with the cereal mixture.
Using a wooden spoon, mix with the milk and egg mixture.
Spoon into 12 muffin tray that has been lightly sprayed with nonstick spray, or greased.
Bake for 30 minutes in preheated oven at 350°F.
Grilled Shrimp Tacos With Tropical Salsa


Ingredients:
medium shrimp, limes, red onion, kosher salt, ground cloves, chipotle chile in adobo, fresh pineapple, avocado, cactus pieces, mango, fresh cilantro leaves, apple cider vinegar, dried epazote, salt, adobo sauce, corn tortillas

Directions:
For the shrimp:
Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
For the tropical salsa:
Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
For assembly:
Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.