xiaoxl/recipe_data huggingface dataset:
St. Patty Melt
Category: main-dish
By Chef John

If you think substituting braised greens for the patty is crazy, you're not alone, because that's what I thought. Then I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.

Ingredients:
1 bunch Lacinato kale
1 bunch mustard greens
10 tablespoons Irish butter, divided
2 cloves garlic, minced
¾ cup sliced green onions, white and light green parts only
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons seasoned rice vinegar
8 thick slices French bread
1 (8 ounce) package Irish white Cheddar cheese, sliced

Directions:
Remove tender, leafy parts of kale and   from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly. Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled. While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne. Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar. Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes. Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 sandwiches

Calories: 765
Fat: 49.6 g
Saturated fat: 30.5 g
Carbohydrates: 56.8 g
Sugars: 2.3 g
Dietary fiber: 6.8 g
Protein: 28.5 g
Cholesterol: 135.1 mg
Sodium: 1114.7 mg
Simple Beef Pot Roast
Category: main-dish
By Chef John

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Ingredients:
1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary

Directions:
Preheat the oven to 275 degrees F (135 degrees C). Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate. Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid. Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Prep time: 15 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 506.9
Fat: 39.2 g
Saturated fat: 16.8 g
Carbohydrates: 5.6 g
Sugars: 2.5 g
Dietary fiber: 1.5 g
Protein: 31.7 g
Cholesterol: 140.6 mg
Sodium: 883.5 mg
Cheddar Cheese Pretzel Bread


Ingredients:
onion, butter, flour, dry yeast, egg, cheddar cheese, warm water, sugar, salt, water, coarse salt

Directions:
In a small skillet cook onion in butter til tender but not brown, 7 minutes. Cool.
Mix together warm water yeast, 1 tbsp sugar, set aside to proof, about 10 minutes.
In a food processer mix together flour, cooled onion, egg, cheese italian seasoning and 1/2 tsp salt.
Add yeast and water mixture. Mix until forms a soft dough.
Turn dough onto floured surface, knead 6-8 minutes.
Shape into ball place in lightly greased bowl turn once to grease top. Cover and let rise in warm place for 1 1/4 hours.
Punch down Turn out onto lightly floured surface and let rest for 10 minutes. This step is important. It makes the rope easier to work with.
Lightly grease Baking sheet. Roll dough into a 48 inch long rope.
On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end.
Take one end in each hand and twist once at the point where the dough overlaps.
Lift each end across to the edge of the circle opposite.
Moisten the ends and tuck underneath. press to seal.
Cover and let rise in a warm place 45 minutes.
Stir together egg white and 1 tbsp water, brush onto bread sprinkle with coarse salt.
Bake in 375 oven for 20 minutes, then loosely cover with foil and continue baking another 20-25 minutes.
Remove from oven cool on wire rack.
I serve this bread with a packaged cheese sauce, for dipping or spreading.
Pumpkin Donuts
Category: bread
By Ms Em

Yummy baked pumpkin donuts so easy they are great any day of the week.

Ingredients:
2 cups all-purpose flour
½ cup brown sugar
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup pumpkin puree
2  eggs
¼ cup milk
¼ cup butter, softened
1 cup confectioners' sugar, sifted
¼ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
4 teaspoons milk, or as needed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets. Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl. Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated. Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets. Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool. Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 doughnuts

Calories: 205.2
Fat: 5 g
Saturated fat: 2.8 g
Carbohydrates: 37.2 g
Sugars: 20 g
Dietary fiber: 1.1 g
Protein: 3.5 g
Cholesterol: 37.9 mg
Sodium: 263.8 mg
Yorkshire Beef Puff


Ingredients:
beef drippings, flour, milk, eggs, salt

Directions:
Arrange meat over bottom of a 9”square glass baking dish that contains 1/8” meat drippings or oil.
Beat flour, milk, eggs and salt for 2 minutes and then pour over meat in the pan.
Bake in a very hot oven (450 degrees] for about 30 minutes.
Serve with gravy or sauce.
If you have no drippings, substitute vegetable oil.
Carrot and Pineapple King Coleslaw


Ingredients:
mayonnaise, sour cream, onion, lemon juice, sugar, salt, pineapple chunk, carrot, cabbage

Directions:
"Mix and chill."
Light Granola


Ingredients:
old fashioned oats, table salt, cinnamon, brown sugar, butter

Directions:
TIP: I never buy oat flour. I just dump some oats into my food processor, whiz for about a minute, and then I have oat flour! It's so much cheaper this way and is so easy-to-do.
Preheat oven to 275°F In a large bowl, combine the oats, oat flour, salt, cinnamon, and Brown Sugar Splenda. Stir to combine. Add the syrup and stir well until the syrup is evenly distributed. Add the melted butter and again stir until all of the oats are evenly coated.
I like little, crunchy nuggets of granola when I eat it. To make the nuggets, grab a small handful of the granola mixture and firmly squeeze it in your fist to make glob. The mixture should hold together fairly well. Over a rimmed sheet pan, gently break the blob into smaller nuggets. Repeat with the remaining mixture. When finished, you should have a single layer of larger nuggets, smaller nuggets, and loose pieces of oatmeal. Don't move the granola once it is in the sheet pan or the nuggets will fall apart. Some people do not like larger nuggets of granola. If you prefer granola with loose pieces of oats, just dump the granola directly onto a sheet pan after you have mixed everything together. Just give the sheet pan a quick shake to evenly spread everything out.
Bake the granola for 20 minutes. Take the sheet pan out of the oven and very, very gently stir the granola. You, after all, do not want to break apart the nuggets you made earlier. Put the sheet pan back in the oven for another 8 minutes or so for a lightly toasted granola. If you like your granola really toasted, you can leave it in for several more minutes. Remove it from the oven and leave it in the sheet pan until it has cooled completely. The granola will get crispier as it cools. Toss with your desired mixed dried fruits, nuts, and seeds. Store in a sealed container.
After you make this the first time, make a note to yourself and decide if you would prefer the next batch to be sweeter or less sweet. I actually prefer my granola less sweet so I often add less Splenda than this recipe calls for. Others have preferred more sugar in theirs. You decide!
Ww Triple Chocolate Chunk Muffins Low Fat


Ingredients:
oats, unsweetened applesauce, vanilla, plain nonfat yogurt, cream of tartar, baking powder, baking soda, salt, water, sugar substitute

Directions:
Heat oven to 350, line 12 muffins with paper liners or spray muffin tin with non stick spray.
In a food processor, mix all of the ingrredients together (except chips], blend until oats are ground and mixture is smooth,.
Place mixture  in bowl and gently stir in 1/2 of the chocolate chips, scooop mixture into prepared pans.
Bake in oven 10 min, remove muffins and distribute the other half of the chips on top of each muffin.
Return to oven, bake another 2-5 min or until a toothpick comes out clean.
Cool before serving.
Lemon and Herb Pork Loin Cutlet


Ingredients:
olive oil, lemon, zest of, garlic clove, fresh thyme leaves, fresh sage leaves, black pepper

Directions:
Brush each cutlet with a little oil.
Combine the remaining ingredients then coat each side of the cutlet with it's share of the mixture. Refrigerate for at least an hour.
Heat your oven to 200c.
Heat an oven proof pan over high heat, brown the cutlets quickly on each side seasoning with a little salt if you wish.
Put the pan and cutlets into the preheated oven and cook until done to your liking. Ours took around 8 minutes and were cooked through but still juicy and tender.
A Villager's Eggs (Avgo Khoriatiki)


Ingredients:
asparagus, extra virgin olive oil, fresh lemon juice, coarse sea salt, cracked black pepper, eggs, flat leaf parsley, lemon wedge

Directions:
Break off the tough ends of the asparagus stalks at the point where they snap easily and discard.
Blanch in boiling water for 5 seconds. Rinse with cold water, drain on paper towels and blot dry.
Cut into 2 inch pieces.
Warm olive oil over med-low heat in a seasoned 9 inch omlet pan or heavy frying pan.
Saute asparagus until barely tender.
Sprinle with lemon juice, salt, and pepper.
Pour eggs over asparagus and tilt the pan back and forth to distribute evenly.
Reduce heat to low.
When lightly set, lift one edge to allow any "still-liquid" egg to flow underneath.
Slide onto a plate. Invert the pan over the plate.
Firmly holding both, invert so the omlette is upside down in the pan.
Cook 20 seconds longer, or until set.
Invert to a serving platter.
Sprinkle with parsley and serve immediately with lemon wedges.
NOTE: To season an omelet pan-
Sprinkle 2 tbs. salt on bottom of pan.
Set over low heat for 5 minutes.
The salt will turn light brown.
Discard salt and thoroughly wipe out with paper towels.
Weeknight Chicken Cordon Bleu
Category: main-dish
By ETRUPIA

This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles.

Ingredients:
1 cup milk
1 cup dry bread crumbs
6  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
½ cup heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 537.6
Fat: 29.4 g
Saturated fat: 13.7 g
Carbohydrates: 20.4 g
Sugars: 3.8 g
Dietary fiber: 1.2 g
Protein: 45.7 g
Cholesterol: 144.3 mg
Sodium: 1034 mg
Milk Chocolate Biscotti


Ingredients:
sugar, hazelnuts, cocoa powder, all-purpose flour, baking powder, salt, eggs, vanilla extract

Directions:
Set a rack in the middle level of the oven and preheat to 325 degrees.
Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.
Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
Mix the flour, baking powder, and salt and sift into a mixing bowl.
Stir in the ground mixture.
Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
On a lightly floured surface, press dough together.
Divide dough in half and roll each half into a log the length of the pans you are using (14 to 18 inches].
Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.].
Bake until well risen and firm, about 30 minutes.
Cool the logs on the pans.
After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.
Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
Cool on pans and store in a tin or plastic container with a tight-fitting lid.
Coffee Bananas Foster Smoothie


Ingredients:
brewed coffee, ground cinnamon, dark brown sugar, bananas, vanilla yogurt

Directions:
Combine all ingredients in a blender container., Process until very smooth and frothy., Pour into two glasses and serve.
Chocolate & Caramel Oatmeal Bars


Ingredients:
butter, margarine, egg, quick-cooking oats, walnuts, pecans, Gold Medal all-purpose flour

Directions:
Heat oven to 350º.
Line bottom & sides of 13x9x2 with foil.
Spray foil with cooking spray.
In large bowl, beat cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly.
Stir in oats, using hands if necessary.
Reserve 1-1/2 cups oat mixture.
Press remaining oat mixture in bottom of pan.
Bake 14-18 minutes or until light golden brown.
Sprinkle chocolate chips and nuts over hot crust.
Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips & nuts.
Sprinkle with reserved oat mixture over top.
Bake 20-25 minutes or until golden brown.
Cool completely before cutting (about 2 hours].
Crustless Potato Quiche


Ingredients:
eggs, frozen hash brown potatoes, cheddar cheese, green onion, salt, pepper, paprika, bacon

Directions:
Heat oven to 350°F.
Grease a 9-inch pie plate.
In a large bowl combine all ingredients except paprika and bacon; mix well.
Pour into greased pie dish.
Sprinkle with paprika.
Bake for 30 to 40 minutes or until set.
Sprinkle with bacon.
Bake additional 5 minutes.
Let stand 5 minutes before serving.
Three-layer Brownies


Ingredients:
eggs, water

Directions:
Prepare the dark chocolate brownie mix as directed on the package.
When they are just done, remove from the oven, sprinkle with the peanut butter chips, cover with a cookie sheet and let sit for 5 minutes; remove cookie sheet and spread melted peanut butter chips over the brownies.
Let cool until the peanut butter chips are firm enough to not get messed up when you frost them (put them in the refrigerator for a little while if necessary].
When cool, frost with the cream cheese frosting and let sit at room temperature, uncovered, overnight so the flavors blend and the top of the frosting dries to a bit of a crust.
Serve at room temperature.
This is so good!
*NOTE:These ingredients are to be used to prepare the dark chocolate brownie mix; if your mix calls for different amounts, use the package directions.
Crispy and Creamy Doughnuts


Ingredients:
active dry yeast, warm water, milk, white sugar, salt, eggs, shortening, all-purpose flour, butter, confectioners' sugar, vanilla, hot water

Directions:
Heat oil in a deep-frier to 350 degrees F (175 degrees C].
In a small bowl sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed.
Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
Knead until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
Cut with a floured doughnut cutter. Gentlely place the doughnuts in the hot oil.  Don't crowd the doughnuts.
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is at a runny consciencey.
Fry the doughnuts until golden brown on each side.  Dip in the glaze while still warm.
Put a cookie sheet under a wire rack.  Place the glazed doughnut on the wire rack and let the excess glaze drip off.
Grilled Coffee Chili Rubbed Vegetables


Ingredients:
chile, sweet potato, russet potato, bell peppers, carrots, onion, olive oil, coconut oil, oregano, sea salt

Directions:
Set oven to 450 degrees., Dice all vegetables and combine in mixing bowl., Combine RawSpiceBar’s Dark Coffee & Chiles and spices in separate bowl., Drizzle and coat vegetables in olive oil, balsamic vinegar, and spices.
Cayenne Cashews
Category: appetizers-and-snacks
By Leslie Mehl Gibbs

These nuts are to die for! I do not like spicy food and I love these. My mom gave me this recipe and I am now making them on a weekly basis!

Ingredients:
1  egg white
3 cups unsalted raw cashews
⅓ cup white sugar
2 teaspoons ground cumin
2 teaspoons salt
1 ½ teaspoons cayenne pepper

Directions:
Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil. Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet. Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes. Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 212.9
Fat: 15 g
Saturated fat: 2.7 g
Carbohydrates: 16.1 g
Sugars: 7.6 g
Dietary fiber: 1.2 g
Protein: 6.6 g
Sodium: 396.9 mg
White Bean Piccata


Ingredients:
olive oil, onion, garlic, flour, vegetable broth, water, lemon juice, salt, capers, navy beans, cannellini beans

Directions:
Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
Slowly stir in flour and cook and stir until combined and"rawness" is gone.
Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
Add lemon juice, salt, beans and capers (if using].
Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta].
Serve with hot spaghetti noodles.
Great Garlic Bread


Ingredients:
butter, fresh garlic, garlic powder, parmesan cheese

Directions:
Cut bread in half long ways., Cut into serving size pieces 4 or 5 each half., In a bowl mix butter and garlic., Spread on each slice., Sprinkle bread crumbs and cheese., Broil until toasted.
Pot of Happiness


Ingredients:
lima beans, water, salt, olive oil, onion, za'atar spice mix, Za'atar, lemon, preserved lemons, Preserved Lemons, extra virgin olive oil

Directions:
Sort dried beans.  Add to boiling, salted water & simmer until ALMOST soft.  Drain.
In soup pot, heat olive oil.  Add chopped onion & saute until softened.  Add vegetable stock, drained beans, za'atar, lemon zest & juice, chili pepper, & preserved lemon.  Simmer 30 minutes to let flavors mingle & beans to finish cooking.
Check for seasoning.  Add olive oil for richness & body.  Add additional salt & pepper to taste.
Everyday Vegetable Soup


Ingredients:
onion, garlic cloves, olive oil, button mushrooms, cauliflower, carrot, zucchini, water, vegetable bouillon cube, parmesan cheese

Directions:
Sauté onions and garlic in olive oil for 3-4 minutes.
Add the sliced button mushrooms, stir, and sauté for 1-2 minutes.
Add vegetables, water and vegetable cube, stir, and bring the soup to a boil.  Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.
Serve sprinkled with a lot of Parmesan cheese.
Pizzelles II
Category: world-cuisine
By BETORKAR

An thin traditional anise flavored Italian cookie made with a pizzelle iron.

Ingredients:
6  eggs
1 ½ cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract
3 ½ cups all-purpose flour
4 teaspoons baking powder

Directions:
Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky. Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 269.8
Fat: 11.9 g
Saturated fat: 2.3 g
Carbohydrates: 35.8 g
Sugars: 17 g
Dietary fiber: 0.7 g
Protein: 4.7 g
Cholesterol: 62 mg
Sodium: 249.1 mg