xiaoxl/recipe_data huggingface dataset:
Frozen Vanilla Custard
Category: desserts
By Chef John

American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.

Ingredients:
5 large egg yolks
⅔ cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2 ½ teaspoons pure vanilla extract

Directions:
Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy. Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat. Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster). Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight. Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

Prep time: 15 mins
Cook time: 5 mins
Total time: 3 hrs 40 mins
Yields: 1 quart

Calories: 649.7
Fat: 51.5 g
Saturated fat: 30.5 g
Carbohydrates: 40.5 g
Sugars: 36.7 g
Protein: 7.7 g
Cholesterol: 425.2 mg
Sodium: 118.6 mg
Mom's Macaroni Salad


Ingredients:
elbow macaroni, hard-boiled eggs, tuna fish, celery, onion, radishes, fresh parsley, mayonnaise, paprika

Directions:
Boil the macaroni in water with a pinch or so of salt. Drain and put in a large bowl.
Drain the tuna fish and mash up the chunks with a fork. Add it to the noodles.
Add the radishes, celery, parsley, onion and eggs to the noodles, and mix it up.
Add the mayonnaise. I like lots of mayo, some like a thin covering. Add a little at first and see if you want more. Mix thoroughly.
Add a few shakes of paprika. Refrigerate for at least an hour or so.
Rye Bread Sandwiches With Tuna, Pickle and Cream Cheese


Ingredients:
tuna in water, lemon, rind of, pickles, reduced-fat cream cheese, red onion, lettuce leaf

Directions:
Drain the tuna and mix with the grated lemon rind, lemon juice, pickles and cheese; season to taste with salt and pepper.
Spread mixture over 4 slices of rye bread and top with sliced onion and lettuce leaves and top with remaining slices of rye bread.
Cut in half to serve.
Tangy Broccoli - Low Carb


Ingredients:
fresh broccoli florets, mayonnaise, prepared mustard

Directions:
Place broccoli and a small amount of water in a saucepan; cover and cook for 5-8 minutes or until crisp-tender.
Meanwhile, combine remaining ingredients.
Drain broccoli; top with sauce.
Basic Sheet Pan Chicken Sausage and Roasted Cabbage
Category: meat-and-poultry
By Fioa

This is so easy to make and perfect for fall! Chicken sausages, apple, onion, and cabbage make this family-friendly one-pan dinner totally irresistible.

Ingredients:
cooking spray
8 cups shredded cabbage
1  apple, sliced
1  white onion, sliced
2 tablespoons olive oil
1 ½ tablespoons white vinegar
1 teaspoon salt
½ teaspoon ground black pepper
8 links chicken sausage

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray. Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper; toss until well coated. Place in a single layer on the prepared baking sheet. Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 419.4
Fat: 22.3 g
Saturated fat: 5.6 g
Carbohydrates: 26.6 g
Sugars: 14.7 g
Dietary fiber: 6.3 g
Protein: 27.3 g
Cholesterol: 106.3 mg
Sodium: 2134.1 mg
Kansas City Steak Soup
Category: soups-stews-and-chili
By CHEFSHAR

This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.

Ingredients:
1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
½ gallon water
¼ tablespoon ground black pepper
1 large carrot, diced
1  onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine

Directions:
Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently. Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery,  , canned tomatoes, and beef base granules. In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender.  Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 1 hr 55 mins
Yields: 1 gallon

Calories: 225.6
Fat: 15.6 g
Saturated fat: 3.3 g
Carbohydrates: 13.3 g
Sugars: 2.1 g
Dietary fiber: 1.9 g
Protein: 8.8 g
Cholesterol: 17.4 mg
Sodium: 893.5 mg
Cheesecake Boo-Raj


Ingredients:
graham crackers, pecans, brown sugar, cinnamon, butter, cream cheese, sugar, fresh lemon juice, pure vanilla extract, eggs, sour cream, sugar, vanilla extract

Directions:
Use a 12" spring form pan- I've used a 10" pan, but had a little filling left over.
Preheat oven to 350.
Combine graham crackers, butter, brown sugar, and pecans until nice and crumbly (I use a food processor].
Press into the springform pan, use a metal measuring cup to flatten bottom and build up the sides of the crust as close to the top edge of the pan as possible.
In Kitchenaid or other stand mixer, whip soft cream cheese (must be soft and smooth or you will have ghastly chunks in the finished product], sugar, lemon juice and vanilla.
Beat in eggs one at a time until well blended.
Place cheesecake pan on top of a rimmed baking sheet to keep melted butter from running into your oven.
Pour filling into crust (If there is a little filling left over, just pour it into another cake pan and bake a small cake"for sampling"].
Bake until the cheesecake has just begun to crack and is not jiggly, about 70 minutes- check at 45-50 minutes and keep an eye on it.
Remove from oven and allow to cool several minutes.
Keep oven heat at 350.
Combine topping ingredients and pour over warm cake, tilt to cover to edges.
Return to oven for 20 minutes.
Remove from oven and cool to room temperature.
Chill in refrigerator 4 to 5 hours.
Serve.
Beet Soup
Category: soups-stews-and-chili
By DEELIGHTUK

A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.

Ingredients:
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
heavy cream

Directions:
Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

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

Calories: 229.1
Fat: 16.4 g
Saturated fat: 5 g
Carbohydrates: 17 g
Sugars: 11.5 g
Dietary fiber: 4.2 g
Protein: 4.8 g
Cholesterol: 20.4 mg
Sodium: 146.8 mg
Sweet and Sour Meatballs II
Category: main-dish
By Cathy

I got this recipe from my mother-in-law shortly after I was married. Now it is a favorite of our kids. I like to serve it over rice.

Ingredients:
1 pound ground beef
1  egg
1  onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
½ cup cider vinegar
½ cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

Directions:
In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size. In a large skillet over medium heat, saute the meatballs until browned on all sides. In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

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

Calories: 601
Fat: 26.3 g
Saturated fat: 10.4 g
Carbohydrates: 70.5 g
Sugars: 50.7 g
Dietary fiber: 1.5 g
Protein: 20.4 g
Cholesterol: 114.4 mg
Sodium: 878.1 mg
Injera (Ethiopian Flatbread)


Ingredients:
teff flour, whole wheat flour, all-purpose flour, salt, baking soda, plain yogurt

Directions:
Teff flour is available from a whole foods store or Northern African markets. Nancy's yogurt is best because of its tartness. You want not-sweet yogurt.
Whisk (or stir together with your largest fork] the flours, salt & baking soda in a large bowl. In a separate bowl whisk the yogurt into the club soda, then stir this in the flour mix making a thin, smooth batter. Strain to make sure there a no lumps.
Pam your largest skillet & heat over medium high heat. Pour about 1/2 cup of batter into the skillet starting in the center & spiraling out. Cook for 20 seconds. (The bread should have a gajillion tiny pinholes in it at this point.] Cover for 30 more seconds. Remove it to a warm platter & cover with a cloth to keep it warm while you cook the rest of the flat breads.
Lay a piece of the flat bread on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering thick stew. Now, eat the stew, tearing off pieces of the bread from the sides & scooping up the stew. (Look Ma, no fork!] Need another piece of injera?! Sure you do! It could take 2 or 3 pieces to scoop up all that wonderful stew.
Once you have gained confidence with this & know your mama isn't going to come make you use a fork, add 2 or 3 more dippers of food. Veggies. Green beans & carrots & maybe a wilted spinach salad. Of course, you'll need more injera to scoop all that up. But what the heck -- .
Tuscan Sausage and Vegetable Stew # Ragu


Ingredients:
hot Italian sausage, red bell pepper, yellow bell pepper, carrots, garlic cloves, yukon gold potatoes, rigatoni pasta, chickpeas, cauliflower, kale leaf, rosemary, paprika, cumin, salt, flour, water, unsalted butter, basil, flat leaf parsley, olive oil, parmesan cheese

Directions:
1. Cut sausage into small pieces. Peel and chop onion and bell peppers into cubes. Peel and grate carrots through a grater.
2. Heat one table spoon of olive oil in a Dutch oven or large pot over medium high heat. Cook sausage until browned, for about 5-7 minutes, add onions and peppers and stir. Add grated carrots. Cook for 2-3 minutes, then add garlic cloves and spices and cook for one minute. Add 1 cup Ragu chunky pasta sauce and 5 cups of water and bring to boil. Turn down the heat on low.
3. Peel and chop potatoes into cubes. Add them to the pot. Cover the lid, bring to boil and cook for 5 minutes. Add pasta and cook for 5 minutes.
4. Cut cauliflower into florets and add them to the pot along with kale leaves. Cook for 10 more minutes until cauliflower is tender. Add cooked garbanzo beans to the pot and stir everything together.  Mix together one table spoon flour with 1 table spoon of water and add it to the pot as a thickener, cook  for one more minute.
5. To make herbed butter: mix together soft butter with finely minced herbs. To serve, put a dollop of butter over the bowl of soup with sprinkles of Parmesan cheese.
Very Low Fat Tomato Alfredo Sauce


Ingredients:
extra virgin olive oil, minced garlic cloves, roma tomatoes, chicken broth, flour, fat free cream cheese, part-skim mozzarella cheese, fresh ground pepper

Directions:
Heat oil in a nonstick skillet over medium heat. Sautee garlic 1-2 minutes. Add tomatoes and cook another minute or so.
Mix broth and flour in same skillet. Stir in cream cheese, 2 tablespoons of the mozzarella cheese, and the pepper.
Cook 2 minutes, stir constantly with wire whisk until it reaches desired consistency.
Dijon Tarragon Baked Haddock


Ingredients:
haddock fillets, rice vinegar, olive oil, Dijon mustard, sugar, fresh tarragon, pepper

Directions:
Preheat oven to 450.  Lightly grease/spray a 13" x 9" baking dish.
Arrange haddock fillets in the baking dish.
In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.
Spiced Persimmon Butter


Ingredients:
fuyu persimmons, water, ground cinnamon, ground cardamom, ground ginger, maple syrup, lemon juice, vanilla extract

Directions:
Combine persimmons and water in a sauce pan.  Simmer, covered, until persimmons are soft.  Stirring frequently to prevent the bottom from burning.
Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.
Strain into a crockpot using a fine mesh sieve.  Stir in the remaining ingredients and cook on low until thickened to your liking, about 4 hours.  Alternately, simmer on the stove, stirring frequently to prevent burning.
Transfer the persimmon butter into sterilized half pint jars.  Wipe the rims and screw on the lids finger tight.  Water bath can for 13 minutes.
Breakfast Burritos


Ingredients:
ground sausage, eggs, milk, flour tortilla, cheddar cheese

Directions:
Brown sausage well.
Beat eggs with fork and mix with milk.
Pour egg mixture into pan with sausage and cook over medium high heat, stirring with spatula until eggs are cooked through.
Serve on flour tortillas topped with cheddar cheese.
Aunt Mary's Eggplant Balls
Category: fruits-and-vegetables
By LYNETTE MARIE

These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
½ cup grated Parmesan cheese
1 cup chopped fresh parsley
2  eggs, beaten
¾ cup dried bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly. Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 18 balls

Calories: 200.8
Fat: 12.1 g
Saturated fat: 3.2 g
Carbohydrates: 16.1 g
Sugars: 3 g
Dietary fiber: 2.3 g
Protein: 7.7 g
Cholesterol: 53.5 mg
Sodium: 257 mg
Koloketes (Pumpkin Pies)


Ingredients:
onion, ground cinnamon, ground cloves, salt, fresh ground black pepper, plain flour, salt, cold water, lemon juice, egg

Directions:
Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch] dice.  Measure and place diced pumpkin into a bowl.
Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight.
Sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly.
Add water and lemon juice and mix to a firm dough.
Knead lightly, cover and leave to rest for 30 minutes.
Roll out dough thinly (about the thickness of a normal pie crust] and cut into 15 cm (6 inch] rounds.
Take a round of pastry and moisten edges with a little water.
Place a good tablespoonful of filling in center, fold over and press edges to seal well.
Flute edge with fingers or press with tines of fork.
Place finished pies on lightly greased baking trays and glaze tops with an.
egg beaten with a little milk.
Bake in a hot oven (400 degreed F] for 10 minutes, reduce to moderate (350 degrees F] and bake for further 20 minutes.
Serve hot or cold.
Ww Verde Pork


Ingredients:
salsa verde, salt, pepper, garlic powder, cumin, cayenne

Directions:
Evenly season pork with spices and cook in a crockpot., If you serve on corn tortillas add 1 point per serving.
A-1 Steak Puffs With Corn and Avocado Salsa #A1


Ingredients:
onion, flour, puff pastry sheets, egg, beef broth, monterey jack cheese, avocados, fresh lime juice, salt, pepper

Directions:
Boil corn in water for 15 minutes. Let cool. Cut corn off cob and combine with avocados and lime juice. Add 1/2 teaspoon each salt and pepper.
Refrigerate with plastic wrap pressed down against surface of salsa – blocking the air from the salsa. Cool for at least one hour before serving.
Heat frying pan to high heat. Salt the steak with 1/2 teaspoon of salt per side. Brush with 1/2 teaspoon of vegetable oil. Sear steak till browned, about 1 minute per side. Remove to a plate till completely cooled.
Heat 1 teaspoon of vegetable oil in a medium saucepan over med-high heat. Add onions and 1 teaspoon each salt and pepper. Saute until browned, stirring occasionally – about 15 minutes. Add beef stock and A-1 steak sauce. Reduce till moisture has gone – about 15 minutes. Remove to a bowl and cool completely.
Dice cooled steak into 1/4” pieces. Combine with onion mixture and cheese in a mixing bowl.
Preheat oven to 400.
Lay out puff pastry on lightly floured surface. Cut each in half, making 4 rectangles. Place 3 heaping tablespoons of steak mixture on one half of each rectangle, leaving an edge around the filling. Fold over empty half onto filling, crimping the edges and rolling the crust over onto the top. Brush with beaten egg. Bake for 20 minutes or until golden brown. Sprinkle with 1/2 tablespoon of salt.
Slow Cooker Chicken Marrakesh
Category: soups-stews-and-chili
By KCOOPER78

I have been making this Moroccan-style recipe for years. It's so easy to make, it has become a tradition in our household.

Ingredients:
1  onion, sliced
2 cloves garlic, minced  (Optional)
2 large carrots, peeled and diced
2 large sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes

Directions:
Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

Prep time: 25 mins
Cook time: 4 hrs
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 290.4
Fat: 2 g
Saturated fat: 0.5 g
Carbohydrates: 36 g
Sugars: 7.5 g
Dietary fiber: 6.3 g
Protein: 30.6 g
Cholesterol: 65.9 mg
Sodium: 625 mg
Sobronade


Ingredients:
navy beans, ham, onion, potato, carrots, celery ribs, garlic, water, bay leaf, thyme, parsley

Directions:
Add all ingredients to a large soup pot., Bring to a boil slowly., Reduce the heat and simmer for 1 hour., Check the seasonings and serve warm.
Turnip and Kiwi Salad


Ingredients:
extra virgin olive oil, apple cider vinegar, maple syrup, salt, pepper, turnips, kiwi fruits, grape tomatoes

Directions:
In a small bowl, combine the olive oil, vinegar and maple syrup and season with salt and pepper.
Peel turnips and kiwi fruits. Quarter and slice them. Mix with the dressing.
Transfer the salad to plates and arrange some sliced tomatoes around the salad, if you like.
Infuse love and serve!
Air Fryer Buffalo-Ranch Chickpeas
Category: appetizers-and-snacks
By Soup Loving Nicole

This is a highly addictive spicy snack that is simple to make and will disappear quickly. I recommend making 2 batches. You'll thank me later.

Ingredients:
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons Buffalo wing sauce
1 tablespoon dry ranch dressing mix

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Line a baking sheet with paper towels. Spread chickpeas over the paper towels. Place a layer of paper towels over the chickpeas and gently press to remove excess moisture. Place chickpeas in a bowl. Add wing sauce and toss to combine. Add ranch dressing powder and mix well. Place chickpeas in the basket of the air fryer in an even layer. Cook for 8 minutes. Shake and cook for an additional 5 minutes. Shake and cook for another 5 minutes. Shake and cook for the final 2 minutes. Let cool for for 5 minutes and serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 176.9
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 33.6 g
Sugars: 0.2 g
Dietary fiber: 6.2 g
Protein: 7 g
Sodium: 1033.2 mg
Solar Cooked German Style Potato Salad


Ingredients:
mayonnaise, Dijon mustard, cayenne, onions, fresh black pepper, egg, new potatoes, kosher salt, bacon, bacon fat, flat-leaf Italian parsley

Directions:
Combine mayonnaise, Dijon mustard, cayenne, onions, black pepper, and egg in a medium bowl. Stir together until combined.
Refrigerate the dressing for 1/2 hour to allow the onions to marinate.
While potatoes are still hot, season them with salt then add them into the bowl of dressing.
Add crumbled bacon, bacon fat, and parsley.  Fold all ingredients together.
Adjust seasonings to taste.
Serve hot or cold.
Two Bean Chili (Vegetarian)


Ingredients:
vegetable broth, onion, green bell pepper, tomatoes, tomato sauce, red kidney beans, pinto beans, chili powder, dried oregano, ground cumin

Directions:
1. Place the TVP and broth in a 3-quart pot and bring to a boil over high heat. Remove the pan from heat and let sit for 5 minutes, or until the broth has been absorbed.
2. Add all of the remaining ingredients to the TVP mixture and stir to mix. Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes or until the veggies are tender.
ENJOY!
Supreme Burgers


Ingredients:
beef, sour cream, pepper

Directions:
Mix all the ingredients together.
Shape mixture into 8 patties, each about 3/4-inch thick.
Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.