xiaoxl/recipe_data huggingface dataset:
Pork With Creamy Tarragon Wine Sauce


Ingredients:
salt, pepper, olive oil, butter, garlic cloves, red wine, chicken broth, reduced-fat cream cheese, dried tarragon

Directions:
Before starting, heat the oven  up to 350 degrees and put the cream cheese out so it will soften a little.
Trim all fat off the pork chops. Pound thin to tenderize and sprinkle each side lightly with salt, pepper and italian seasoning.
Heat up a frying pan to medium high. Once warm, add olive oil and butter. Add garlic and sautee until lightly brown.
Place pork chops in center of pan and cook on one side until bottom is lightly brown and seared, about 2-3 minutes depending on thickness. Flip chops and cook for an additional minute or until cooked through fully. Be careful not to overcook.
Remove chops from pan. Add red wine and chicken broth and bring to a boil.
Add cream cheese to mixture and whisk in with a fork. Reduce heat and let simmer for 5 minutes. Season with salt and pepper to taste.
Put chops back into pan and place in the oven for 10 minutes.
Remove pan from oven and sprinkle with the tarragon, mixing thoroughly. Enjoy!
Beer Battered Chiles Rellenos With Warm Chipotle Salsa


Ingredients:
all-purpose flour, egg, salt, lager beer, poblano chiles, monterey jack cheese, corn kernels, corn kernel, olive oil, yellow onion, garlic clove, chopped tomatoes, chipotle chile in adobo, dried Mexican oregano, fresh cilantro

Directions:
To make the batter: In a bowl, whisk together the flour, egg, oil, and salt. Whisk in just enough beer to make a thick, clinging batter. Do not overmix. Let stand at room temperature for 30 minutes.
Meanwhile, place a broiler (grill] rack about 6 inches (15 cm] from the heat source and preheat the broiler. Broil (grill] the chiles just until most of the tops are blackened and blistered, about 5 minutes. Turn and broil to blacken the skins on the other side, about 5 minutes longer. Transfer the chiles to a plate, cover with plastic wrap, and let stand until the chiles are cool enough to handle, about 20 minutes. Leaving the stems on and trying to keep the chiles as intact as possible, peel off and discard the blackened skin. Using a small, sharp knife, slit open one side and remove the seeds from each chile.
In a small bowl, mix together the cheese and corn. Fill each chile with the cheese mixture. Using wooden toothpicks, close up the slits in the chiles. Set aside.
Preheat the oven to 200F (95c] Place a wire rack on a baking sheet. Pour oil into a large saucepan to a depth of 2 inches (5cm]. Heat over high heat to 360F (182c] on a deep-frying thermometer. Working in 2 or 3 batches, dip the stuffed chiles in the batter, letting the excess batter run back into the bowl (you may need to thin it a bit with the beer]. Carefully place in the hot oil and deep-fry over high heat, turning once, until golden brown, transfer the fried chiles to the wir rack on the baking sheet and keep warm in the oven while you fry the remaining chiles.
Reheat the chipotle salsa gently over low heat. Spoon equal amounts of the warm salsa onto individual plates. Top with the fried chiles and serve immediately, garnished with cilantro if desired.
Salsa: In a nonstick frying pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in 1 can diced tomatoes with their juice; chipotle chile in adobo, and dried oreganol Bring to a simmer, reduce the heat to medium-low, and simmer until thickened, about 10 minutes. Stir in 2 tablespoons chopped fresh cilantro. Set aside until needed.
Sourdough Burger Buns


Ingredients:
butter, milk, eggs, salt, sugar, all-purpose flour

Directions:
Stir together all ingredients except flour.
Add flour, mixing until it comes together enough to be turned out and kneaded.
Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred].
At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.
Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.
Cut with a 4" round cutter.
Cover and let rise until doubled in bulk.
Bake at 350°F for 15 to 18 minutes.
Cool on wire rack.
Cream Cheese Banana Bread
Category: bread
By Matthew Taylor

Banana bread made with cream cheese.

Ingredients:
cooking spray
½ cup unsalted butter, melted
½ cup light brown sugar
1  egg
¼ cup sour cream
¼ cup white sugar
1 teaspoon vanilla extract
2  ripe bananas
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 (4 ounce) package cream cheese, softened
1  egg
¼ cup white sugar
3 tablespoons all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray. Combine butter, brown sugar, 1 egg, sour cream, 1/4 cup white sugar, and vanilla extract in a large bowl; whisk until smooth. Mash in bananas using a fork. Whisk in 1 cup flour, baking soda, baking powder, and salt until just combined. Whisk cream cheese, 1 egg, 1/4 cup white sugar, and 3 tablespoons flour together in a separate bowl. Pour half of the banana mixture into the prepared loaf pan. Spread cream cheese mixture evenly on top. Pour remaining banana mixture over cream cheese mixture. Bake in the preheated oven until top is firm, about 50 minutes. Cool in the pan, about 5 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 9x5-inch loaf

Calories: 380.9
Fat: 19.5 g
Saturated fat: 11.8 g
Carbohydrates: 47.9 g
Sugars: 29.7 g
Dietary fiber: 1.3 g
Protein: 5.2 g
Cholesterol: 95.7 mg
Sodium: 323.7 mg
Cold Macaroni and Tuna Salad
Category: salad
By HSTR

This is a simple and good recipe that is great served on those hot summer days and can even be prepared the night before so that it is ready and cold when you come home from work the next day. My husband never ate this until we got married and in the summer he requests it every other week. You can substitute chicken for the tuna and it is great that way also. I serve it on a leaf of lettuce, for looks, with an assortment of crackers. Happy eating!

Ingredients:
3  eggs
2 ¾ cups macaroni
½ (10 ounce) package frozen English peas
2 (5 ounce) cans tuna, drained
3 tablespoons mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. Put frozen peas into a colander and rinse with hot water; drain well. Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

Prep time: 25 mins
Cook time: 18 mins
Total time: 1 hr 58 mins
Yields: 6 servings

Calories: 342.2
Fat: 9.5 g
Saturated fat: 1.9 g
Carbohydrates: 40.8 g
Sugars: 2.2 g
Dietary fiber: 3.2 g
Protein: 22.1 g
Cholesterol: 108.2 mg
Sodium: 219.8 mg
No Tomato Pasta Sauce
Category: side-dish
By Vegan Girl

My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices!  I now use this as a base for chili, goulash and pizza too!

Ingredients:
2 (15 ounce) cans sliced carrots, drained
1 (15 ounce) can sliced beets, drained
1 tablespoon olive oil
4 cloves garlic, minced
1  onion, chopped
1  bay leaf
2 tablespoons Italian seasoning
¼ cup red wine vinegar

Directions:
Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 8 servings

Calories: 62.5
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 10.8 g
Sugars: 5.3 g
Dietary fiber: 2.8 g
Protein: 1.3 g
Sodium: 134 mg
Impossible Coconut Caramel Custard Pie


Ingredients:
milk, butter, eggs, vanilla extract, brown sugar, Bisquick, flaked coconut

Directions:
Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
Pour into greased 10" pie plate.
Sprinkle coconut on top (optional].
Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting.
The "slim" Jim Sandwich


Ingredients:
ham, low-fat swiss cheese, tomatoes, lettuce

Directions:
Place ham in non-stick skillet on low just till sizzles a little, turn over.
Once heated through turn off stove and put cheese on top so it can melt a little.
Spread each piece of bread with 1/2 tablespoons of dressing.
Build sandwich with ham, cheese, tomato and lettuce.  Cut in half.  Enjoy.
Dump Cake


Ingredients:
frozen raspberries, frozen blueberries

Directions:
Put fruit in sprayed 9x13 baking pan and cover with dry cake mix (DO NOT STIR!].
Pour 7Up over whole pan (again, do not stir].
Cover and bake for 20 minutes at 350°F, then uncover and bake for another 20-30 minutes.
Makes 12 servings.
Can also be cut in half.
I used a 9x9 in pan and a box of Jiffy cake mix, small skinny blue and white box, and one cup of diet 7-up.
Jumbo 3-Chip Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, butter, granulated sugar, brown sugar, eggs, vanilla extract

Directions:
PREHEAT oven to 375°F.
COMBINE flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4-cup measure 2 inches apart onto ungreased baking sheets.
BAKE for 12 to 14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Summer Cooler Cocktail


Ingredients:
lemon juice, strawberries

Directions:
"Blend first 4 ingredients until smooth and then top up with lemonade in a highball glass."
Bawang Goreng(Fried Shallots)


Ingredients:
"shallots"

Directions:
Peel and slice the shallots as thinly as possible, using a mandoline or a very sharp knife.
Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible(so they won't clump when fried].
Pour peanut oil into a small heavy saucepan to a depth of 1". Heat over medium hight heat until a deep fry thermometer registers 325*F. Working in 5-6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1 1/2 minutes. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate(they'll darken slightly as they sit]. Let cool.
To store, refrigerate in an airtight container for up to 1 week.
Makes about 2 cups.
Bacon and Onion Barbecue Sauce
Category: side-dish
By Chef Hunnah

A quick, easy, and tasty bbq sauce.

Ingredients:
2 slices bacon
½ large onion, minced
1 clove garlic, minced
1 cup ketchup
¼ cup molasses
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons liquid smoke
1 teaspoon chili powder
1 teaspoon hot sauce (such as Cholula®)
½ teaspoon ground black pepper

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 2 cups

Calories: 53.8
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 10.7 g
Sugars: 8.3 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 1.2 mg
Sodium: 272.9 mg
Tomato Bisque


Ingredients:
light butter, Spanish onion, garlic, cornstarch, cherry tomatoes, roma tomatoes, sherry wine, Worcestershire sauce, parsley, dried oregano, bay leaves, basil leaves, half-and-half, kosher salt, fresh ground black pepper

Directions:
Fill a large bowl with ice water. Bring a large pot of water to a boil.
Working in batches, add tomatoes to the boiling water, grouped by type (i.e., one batch of Campari tomatoes only, the next batch of Roma tomatoes only, etc.] Boil for about 90 seconds, until there are signs of splitting on the skin of the tomatoes, Remove the tomatoes using a slotted spoon or skimmer and place in ice water. Remove the peel from the tomatoes and discard. Dice tomatoes and set aside. Repeat for all tomatoes.
Heat the butter in a large soup pot over medium-high heat. Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes. Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
Remove some of the juices from the pot and place in a small bowl. Stir in cornstarch until fully incorporated, then pour gradually back into the pot while stirring. Cook, stirring occasionally, for 3 minutes. Pour in the tomatoes and bring to a boil while whisking constantly. Add bay leaves to the pot. Add chopped basil, Worcestershire sauce, parsley, oregano, and sherry. NOTES: Use good quality drinking sherry, not cooking sherry. Dry vermouth, brandy, and cognac can be substituted for the sherry.
Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
Remove from the heat and remove the bay leaves. If you have an immersion blender, and blend directly in the cook pot until you achieve the desired consistency.
If you don't have an immersion blender, allow the soup to cool first. Working in batches, transfer the mixture to a blender or food processor and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother. Return to the pot and reheat over medium heat.
Whisk the milk and salt into the soup and season with pepper to taste.
Bay Head Cream Cheese Spread


Ingredients:
cream cheese, garlic powder, curry powder

Directions:
Soften cheese and add flavorings to taste., Mound in a serving dish and cover generously with duck sauce., Serve with crackers.
Creamy Penne Pasta Primavera
Category: main-dish
By gretchen

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Ingredients:
2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3  carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute. Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 518.3
Fat: 22.2 g
Saturated fat: 12.1 g
Carbohydrates: 65.1 g
Sugars: 5.5 g
Dietary fiber: 5.5 g
Protein: 18.4 g
Cholesterol: 66.1 mg
Sodium: 250 mg
Spiral Meatloaf W/Ham, Broccoli and Cheddar


Ingredients:
lean hamburger, old-fashioned oatmeal, milk, onion, seasoning salt, Worcestershire sauce, egg, deli ham, American cheese, colby-monterey jack cheese, pepper

Directions:
In large bowl combine first 7 ingredients til very well mixed.
Place mixture onto a sheet of foil.
Press out to a flat, even 8"x10" rectangle.
Top evenly with 6 slices ham to within 1/2" of edges.
Top with 6 slices american cheese.
Sprinkle cheese layer with chopped broccoli evenly. Chop any big pieces smaller.
Roll up starting from long side, lifting and using the foil to help you roll it all up.
Roll up tightly.
Pinch ends and seam closed VERY well. Place seam side down onto cookie sheet, or keep on the foil (seam side down]and place onto cookie sheet, that's what I did. Easier clean up!
Sprinkle with a little coarse ground pepper.
Bake in 350º oven for 55 minutes.
Cut remaining 4 slices cheese in half corner to corner. Place on top of meatloaf nicely, overlapping slices slightly, showing pointed sides.
Bake 5 minutes longer or til cheese is just melted.
Let rest 15-20 minutes before slicing.
Good served with mashed potatoes, baby carrots and fresh rolls.
*Some hams can turn ground beef slightly pink. It is done in 1 hour. Just check juices to see if they are running clear.
**"Do-ahead" Tip:This can be rolled up and refrigerated (covered]for up to 24 hours before baking.
Cindy's Butternut Squash Soup


Ingredients:
apple, olive oil, onion, garlic, cumin, ras el hanout spice mix, salt, pepper, heavy cream

Directions:
"In a large pot heat olive oil over medium heat.  Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.  Add apple and spices.  Cook for 1 minute, and then add squash, jalapeno pepper and chicken stock.  Bring to boil, reduce heat to a simmer and cover for 20 to 30 minutes until the vegetables and apple are tender.  Remove from heat and puree the soup with an immersion blender.  Puree until smooth.  Return to the heat, add the cream and adjust the seasonings.  Cover and cook on low for 10 minutes to blend flavors.  Serve with a dollop of heavy cream on top if desired."
Grilled Steak With Creamy Herbed Goat Cheese Sauce


Ingredients:
fresh chives, fresh parsley, fresh basil, garlic clove

Directions:
In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
* To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.
Onion Cheese Bread (Bread Making Machine)


Ingredients:
water, sugar, bread flour, dry yeast, cheese

Directions:
add first 5 ingredients into the bread maker in order., Use a spoon to level out the flour, then sprinle yeast on top of flour., Set machine to Basic setting., When the "add in" beeper beeps, add in cheese., Let it bake and enjoy!
Kid-Approved Banana Bread
Category: bread
By Teresa Ejinaka

This bread is moist and delicious, relatively low in fat, and constantly requested by my four kids for snacks or their school lunches. They even avoid eating all the bananas so there are enough left to ripen to black for banana bread! Freezes well too. Just cool fully and place in an airtight bag or container.

Ingredients:
¾ cup packed brown sugar
¼ cup butter, softened
1  egg
3 medium very ripe bananas
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
½ cup chocolate chips

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a loaf pan. Beat brown sugar and butter together using an electric mixer in a mixing bowl until creamy. Add egg and beat on medium-high speed until mixture is light and fluffy, 1 to 2 minutes. Mash bananas using a fork and add to mixture, beating just until mixture is fairly smooth (some lumps are okay). Combine all-purpose flour, whole wheat flour, baking soda, baking powder, and salt in a separate bowl. Blend into banana mixture until just combined. Fold in chocolate chips. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool 5 minutes; turn pan over to release loaf and let cool further on a wire rack. Tastes best warm.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 207
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 36.4 g
Sugars: 20.8 g
Dietary fiber: 2.1 g
Protein: 3 g
Cholesterol: 25.7 mg
Sodium: 291 mg
Cream Cheese Pumpkin Bread


Ingredients:
brown sugar, egg, pumpkin puree, butter, brandy, all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, nutmeg, allspice, salt, cream cheese, egg, sugar

Directions:
Blend the brown sugar and egg until smooth and light. Add the pumpkin, butter and brandy. Add the remaining dry ingredients all at once and mix just until well moistened.
Spread into 2 greased and floured loaf pans or 4 mini loaf pans.
Make the filling: Blend the cream cheese, egg and sugar, beating until fluffy. Spread the filling over the pumpkin batter and swirl several times with a knife.
Bake at 350 degrees for 50-55 minutes for the large loaves or about 35 minutes for the mini loaves. Cool 10 minutes in the pans before turing out on wire racks. Let cool completely before slicing.
Chicken Stuffed " Chili" Bell Peppers


Ingredients:
green bell peppers, olive oil, onion, red bell pepper, ground chicken, chili powder, dried oregano, salt, pepper, ground cumin, barbecue sauce, tomato paste, cheddar cheese, sour cream

Directions:
Heat oven to 350°F.
Slice peppers lengthwise and clean out seeds.
In a large skillet heat oil over medium-high heat.
Add onion, cook and stir about 3 minutes.
Add red pepper, cook and stir about 2 minutes.
Add ground chicken, cook, stirring occasionally, until no longer pink.
Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer.
Mash half the beans coarsely.
Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat.
Fill each pepper with the mixture and top with cheese.
Bake peppers until heated, about 10 minutes. Garnish with sour cream.
Pasta E Fagioli


Ingredients:
olive oil, onion, garlic cloves, diced tomatoes, cannellini, white beans, small shell pasta, swiss chard leaves, salt, parmesan cheese

Directions:
Warm the oil in a large saucepan over medium heat.
Add the onion and garlic.
Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
Add the broth, tomatoes (with juice],beans, and pasta.
Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
Add the Swiss chard and salt.
Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.
Orange Banana Smoothie


Ingredients:
low-fat vanilla yogurt, ground cinnamon, salt, banana

Directions:
"Place all ingredients in a blender; process until smooth."
Weight Watchers Broccoli and Cheese Soup


Ingredients:
broccoli, onion, olive oil, asiago cheese, salt, pepper

Directions:
Chop broccoli and cook in chicken stock until tender. Use a wand blender to puree broccoli and stock.
Add the can of mushroom soup, almond milk and grated cheese.
Saute the onions in the olive oil until done and slightly caramelized. Add to the soup along with salt and pepper to taste.
Jamaican Haze


Ingredients:
rum, apricot brandy, cherries

Directions:
Blend rum, apricot brandy, and sour mix with crushed ice., Pour into a sour glass.  Garnish with a cherry.