xiaoxl/recipe_data huggingface dataset:
Filipino Corned Beef and Cabbage
Category: world-cuisine
By Shela F Diehr

My dad use to make this all the time, growing up. I forgot how good it was until St. Patrick's day came around and everyone started talking about corned beef and cabbage. So here is the recipe, similar to the way he made it - quick and easy with canned corned beef.

Ingredients:
⅓ cup butter
1 teaspoon olive oil
½  onion, chopped
3 cloves garlic, minced
4  Roma tomatoes, cubed
⅓ small head cabbage, cored and cut into strips
¼ cup chicken stock, or more to taste
1 (12 ounce) can corned beef

Directions:
Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes. Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes. Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 397.5
Fat: 29.3 g
Saturated fat: 15.1 g
Carbohydrates: 9.4 g
Sugars: 4.8 g
Dietary fiber: 2.8 g
Protein: 24.7 g
Cholesterol: 113 mg
Sodium: 1012.2 mg
Company's Coming Chicken


Ingredients:
chicken pieces, onion, water, flour, Worcestershire sauce, lemon juice, sugar, dried parsley flakes, thyme, chicken bouillon granules, dried rosemary, salt, pepper

Directions:
Arrange chicken pieces in ungreased 3 quart casserole or small roaster.  Spread onion slices over chicken.
In small bowl, mix remaining ingredients. Pour over chicken and onions.
Cover and place in 350 degree oven. Bake for approx 1 1/2 hours or until chicken is tender.
Tuna, Bean and Lemon Salad


Ingredients:
tuna in olive oil, lemon, zest of, pitted black olives, capers, cherry tomatoes, cucumber, flat leaf parsley, rocket, lemon juice, Dijon mustard, extra virgin olive oil, sea salt, fresh ground black pepper

Directions:
Mix together the tuna, beans, lemon zest, olives, capers, tomatoes, cucumber, parsley and rocket leaves.
Put in to salad bowls.
To make dressing.
Pour the lemon juice, mustard, olive oil and salt and pepper into a jar and shake well.
Pour over the salad just prior to serving.
Bone Broth
Category: soups-stews-and-chili
By mwm080709

After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!

Ingredients:
cooking spray
1 (6 ounce) can tomato paste
2 pounds beef bones
6 cups cool water, or as needed
2  onions, thickly sliced
2  carrots
3 cloves garlic, crushed
2  bay leaves

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray. Spread tomato paste onto beef bones and place in the prepared roasting pan. Bake in the preheated oven until bones begin to brown, about 30 minutes. Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture. Cook on Low for at least 24 hours. Strain broth through a fine-mesh strainer into a container and refrigerate.

Prep time: 10 mins
Cook time: 1 day
Total time: 1 day
Yields: 8 cups

Calories: 49.4
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 11.4 g
Sugars: 5.8 g
Dietary fiber: 2.4 g
Protein: 1.8 g
Sodium: 186.2 mg
Monkey Bread with a Twist
Category: bread
By Linda

Delicious twist to monkey bread that everyone will love in your family.

Ingredients:
1 cup white sugar
2 teaspoons ground cinnamon
3 (12 ounce) cans refrigerated biscuits, separated and cut into quarters
3  apples, peeled, cored, and chopped
½ cup margarine
1 cup packed brown sugar

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan. Combine the sugar and cinnamon together in a large sealable plastic bag; add the biscuit dough in batches of 6 to 8 pieces and shake to coat. Alternate layers of the chopped apple and the coated dough pieces in the prepared pan. Melt the margarine in a small saucepan over medium heat; stir the brown sugar into the melted margarine. Bring to a boil; cook at a boil for 1 minute, remove from heat, and pour over the apple and biscuit layers. Bake in the preheated oven until cooked through, about 35 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 15 servings

Calories: 384.8
Fat: 15.3 g
Saturated fat: 3.4 g
Carbohydrates: 58.5 g
Sugars: 33.4 g
Dietary fiber: 0.8 g
Protein: 4.7 g
Cholesterol: 0.7 mg
Sodium: 755.6 mg
Fluffy Coconut Cupcakes


Ingredients:
cake flour, cake flour, baking powder, salt, baking soda, Splenda sugar substitute, Splenda sugar substitute, butter, margarine, nonfat milk, plain fat-free yogurt, vanilla extract, flaked coconut, sugar, water, cream of tartar, salt, vanilla extract

Directions:
For the cake Preheat oven to 350°.
Line Muffin tin with muffin cups.
Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes]. Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
Pour cake batter into cupcake pans with foil. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
For frosting Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended.
Tuna Fish Patties
Category: seafood
By Shalvie

This is a great recipe I came up with to get rid of leftover bread. I generally use the contents of my vegetable drawer here so I kind of throw in whatever I have at the time, so you can use your own judgment. They taste really nice when eaten with sour cream or low-fat mayo or even on their own -  though my husband prefers ketchup. I generally use this recipe as a guideline, so have fun with it!

Ingredients:
3 slices hearty country bread
3 cups water
1 tablespoon olive oil
1  onion, chopped
¼ cup fresh spinach leaves  (Optional)
3 cloves garlic, chopped
2 (5 ounce) cans tuna, drained and flaked
6  mushrooms, diced  (Optional)
1  zucchini, diced  (Optional)
1 stalk celery, diced  (Optional)
2  eggs
1 tablespoon chopped fresh dill, or more to taste  (Optional)
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon oregano
1 tablespoon olive oil, or as needed

Directions:
Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes. Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 patties

Calories: 43
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 3 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 3.8 g
Cholesterol: 18.6 mg
Sodium: 133 mg
Bacon on the Grill
Category: side-dish
By Soup Loving Nicole

Bacon can easily be cooked on the grill for a mess free stove.

Ingredients:
1 pound lean thick-cut bacon
aluminum foil

Directions:
Preheat an outdoor grill for medium-low heat. Line a large rimmed baking sheet with aluminum foil. Place a cooling rack on top. Place bacon on rack, making sure no pieces are overlapping. Place baking sheet on the grill grate, close the lid, and cook for 12 minutes or until desired doneness. Transfer bacon to a paper towel-lined plate to absorb excess grease.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 6 servings

Calories: 125.8
Fat: 10.8 g
Saturated fat: 3.6 g
Protein: 7.2 g
Cholesterol: 27 mg
Sodium: 521.3 mg
Streusel Coffee Cake


Ingredients:
all-purpose flour, sugar, baking powder, salt, margarine, butter, milk, egg, brown sugar, all-purpose flour, ground cinnamon, firm margarine, butter

Directions:
Heat oven to 350*.
Prepare streusel.
Mix all ingredients until crumbly.
Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
Top with remaining batter; sprinkle with remaining streusel.
Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
Cheesecake


Ingredients:
cream cheese, sugar, vanilla

Directions:
Cream the cream cheese well.  Beat 4 egg whites until stiff, adding 1 cup sugar slowly.  Combine and add 1 tsp vanilla.
Pour into well greased springform pan with graham cracker crumbs scattered in the bottom.
Bake at 350 degrees for 25 (I mean it, 25] minutes.  Cool before removing.
Ash-e Reshteh (Persian Legume Soup)
Category: soups-stews-and-chili
By AlliePeacock

Wonderful Persian soup.

Ingredients:
⅓ cup dry chickpeas (garbanzo beans)
⅓ cup dry kidney beans
2 tablespoons olive oil, divided, or as needed
1 large red onion, thinly sliced
1 tablespoon dried mint
2 large yellow onions, thinly sliced
6 cloves garlic, or to taste, minced
2 teaspoons ground turmeric
6 cups vegetable stock
3 cups packed chopped fresh parsley
2 cups packed chopped fresh cilantro
2 cups packed chopped fresh mint
3 bunches scallions, chopped (green parts only)
½ cup dry lentils
½ pound linguine pasta
1 pound fresh spinach, chopped
1 tablespoon all-purpose flour
salt and fresh ground pepper to taste
1 cup Greek yogurt

Directions:
Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish. Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour. Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes. Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally. Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes. Serve soup with yogurt and fried red onions.

Prep time: 20 mins
Cook time: 3 hrs 40 mins
Total time: 12 hrs
Yields: 6 cups

Calories: 474.7
Fat: 11.3 g
Saturated fat: 2.9 g
Carbohydrates: 76.3 g
Sugars: 11 g
Dietary fiber: 17.4 g
Protein: 22.9 g
Cholesterol: 7.5 mg
Sodium: 434.3 mg
Penne Rigate With Prosciutto, and Snow Peas in a Truffled Cream


Ingredients:
olive oil, heavy cream, garlic cloves, dry white wine, prosciutto, peas, sea salt, fresh spinach, fresh basil, parmigiano

Directions:
Cook the pasta al dente. Set aside.
In a heavy sauce pan sauté the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%.
Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.
Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.
Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.
You can add fresh ground pepper to top it off if you like.  Serve immediately.
Chicken Tortilla Soup


Ingredients:
chicken breasts, frozen corn, yellow onion, carrot, monterey jack pepper cheese, corn tortilla

Directions:
Put everything except the garnish items into the crock pot on high for approximately 5 hours, or low for approximately 9 hours.
Make sure all items are covered with liquid if they are not add a little more chicken stock.
Shred chicken using two forks after cooking time is up stir the chicken into the soup.
Spoon soup into bowls, add garnishes and serve.
David's Famous Buffalo Wing Recipe


Ingredients:
flour, salt, garlic powder, chicken wings

Directions:
Put 3/4 cup flour, big tablespoon of Lawry's seasoning salt, big tablespoon garlic powder, and 1/2 tablespoon salt into a freezer bag.
Toss wings (recipe good for up to 20 wings] in the bag (few at a time] and place them on a cookie sheet (with a greased sheet of aluminum foil on it].
Refrigerate for an hour or more.
Dip wings in Frank's Redhot BUFFALO sauce (not just normal Frank's, they do make a Buffalo sauce] and place them back on the aluminum foil.
Put wings in oven for 30 minutes at 400 degrees Fahrenheit.
Turn wings over.
Drizzle leftover sauce on top and sprinkle some Italian seasoning on top as well.
Cook for another 30 minutes at 400 degrees Fahrenheit.
10-minute Pork Lo Mein


Ingredients:
water, red bell pepper, broccoli floret, green onions, fresh parsley, dried parsley, soy sauce

Directions:
Heat skillet or wok over med-high heat; add oil and rotate skillet to coat.
Add pork and stir fry 5 min or until no longer pink.
Gently break apart noodles; add to skillet along with water, seasoning packet, and remaining ingredients.
Heat to boiling; boil 3-4 minutes, stirring occasionally until noodles are softened.
Diet exchanges: 2 starch, 3 lean meat, 1/2 fat.
Bierrocks III
Category: world-cuisine
By Sallie

German pastry sandwiches filled with meat, cabbage and onions. If preferred, use any plain roll dough of your choice. Pastries can be frozen and reheated.

Ingredients:
2 (8 ounce) cans refrigerated dinner roll dough
1 pound lean ground beef
1 pound pork sausage
5 cups shredded cabbage
1 cup chopped onion
½ teaspoon salt
½ cup butter, melted

Directions:
Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares. In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm. Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter. Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.

Prep time: 1 hr 40 mins
Cook time: 25 mins
Total time: 2 hrs 5 mins
Yields: 1 1/2 dozen

Calories: 287.4
Fat: 21.6 g
Saturated fat: 8.6 g
Carbohydrates: 11.9 g
Sugars: 2.9 g
Dietary fiber: 0.5 g
Protein: 10.7 g
Cholesterol: 48.2 mg
Sodium: 523 mg
American Country Fare


Ingredients:
smoked sausage, fresh broccoli florets, green pepper, green onions, dried oregano

Directions:
Boil macaroni for about ten minutes., Drain and then stir in the pouch of cheese that comes in the box., Set aside., Cook sausage in a large skillet over medium heat for 6 minutes., Ad vegetables and oregano., Cook until vegetables are tender., Add macaroni and cheese and mix lightly.
Bone-In Ham on the Barbecue With Honey-Butter Glaze


Ingredients:
ham shank, honey, light corn syrup, butter

Directions:
Soak your smoking chips in water. Put in a pan, either the one that came with your BBQ or a metal pie tin, place on the hot side of the grill.  To create a hot side and a cold side only heat 1-2 burners or put all your charcoal on one side of the grill.  Preheat your grill to 325°F.
Place bone-in ham cut side down on the cold side of the grill.  Insert a meat thermometer not touching the bone.  Cook until your meat thermometer reads 145°F (it’s ok to go over little].
In the meantime prepare your glaze.
In a glass measuring cup or microwave proof dish mix Honey, Corn Syrup, and Butter.  Microwave on high for 30 seconds.  Mix well.  Microwave again before using if necessary.
When your meat thermometer reads  145°F start glazing your ham.  Continue cooking for 10 minutes glazing every 2-3 minutes, you might have left over glaze.
Remove ham from BBQ and let rest for 10 minutes before carving.  After carving drizzle any extra glaze over slices for added flavors.
Strawberry Crisp
Category: desserts
By jpepp

A wonderful way to use those you-pick strawberries from the farm. Very easy, most ingredients you will already have on hand too. This can also be served warm, a la mode.

Ingredients:
6 cups halved fresh strawberries
3 tablespoons all-purpose white flour
1 tablespoon white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ¼ cups white sugar
1 cup butter
1 cup rolled oats
salt to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9x13-inch baking dish. Combine 1 1/2 cup flour, 1 1/4 cup sugar, butter, rolled oats, and salt in a bowl; mix by hand or with a pastry cutter until crumbly and well mixed. Spread over strawberry mixture. Bake in the preheated oven until bubbly and light brown, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 9x13-inch strawberry crisp

Calories: 268.5
Fat: 13 g
Saturated fat: 7.9 g
Carbohydrates: 36.7 g
Sugars: 20.6 g
Dietary fiber: 2.2 g
Protein: 2.7 g
Cholesterol: 32.5 mg
Sodium: 98.8 mg
Blueberry Biscotti


Ingredients:
unsalted butter, sugar, flour, flour, baking powder, salt, lemon, zest of, eggs, blueberries, anise seed

Directions:
Preheat oven to 350 degrees.
Line baking sheet with parchment or wax paper.
In the bowl of your Mixer, beat the butter and sugar on medium speed until combined, about 1 minute.
Add flour, baking powder, salt and lemon zest and beat just until combined.
Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.
Add the nuts blueberries and anise seeds and mix until combined.
Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log.
Transfer log to the prepared baking sheet with a spatula.
Bake for 30 minutes, or until the top is firm to the touch.
Allow log to cool on baking sheet for 10 minutes.
Leave oven on.
Using a sharp serrated knife, cut the log on the diagonal into 1/2-inch-thick slices.
Place the biscotti cut side up on the lined baking sheet and bake an additional 12 to 14 minutes, or until golden brown and crisp.
Cool completely on wire rack.
Store in a airtight container in a cool dry place up to 2 weeks.
Plantain Chips


Ingredients:
plantains, olive oil, salt, fat free sour cream

Directions:
Heat oven to 400°F.
Trim ends from plantains, then cut a slit down one side.
Peel plantains-beginning at the slit.
Slice across into 12 pieces, each about 1/2-3/4".
Place in a large bowl.
Toss slices with oil and 1/8 tsp of the salt.
Transfer to a sprayed nonstick baking sheet.
Bake slices for 15 minutes Remove pan from oven.
Place a few slices on a cutting board and press gently with the bottom of a glass. Turn over.
(Bottoms will be lightly browned.].
Return to baking sheet.
Repeat with all slices.
Spray with oil. Sprinkle with the rest of salt (1/8 tsp].
Bake another 5 minutes.
Serve warm with fat free sour cream.
194 cal per serving-9g fat & 2g fibre.
Blackberry Butter Tarts
Category: desserts
By Chef V

It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.

Ingredients:
12 (3 inch) unbaked tart shells
1 cup fresh blackberries, rinsed and patted dry
1  lemon, zested
¾ cup brown sugar
⅓ cup honey
1  egg
2 tablespoons melted butter
1 tablespoon vanilla extract
1 pinch salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet. Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells. Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells. Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 3-inch tarts

Calories: 231.9
Fat: 8.8 g
Saturated fat: 2.9 g
Carbohydrates: 36.8 g
Sugars: 22.3 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Cholesterol: 20.9 mg
Sodium: 125.7 mg
Bombay Potatoes
Category: side-dish
By Diana Moutsopoulos

A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.

Ingredients:
4  potatoes, peeled and cubed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste  (Optional)
½ teaspoon salt, or to taste
3 tablespoons minced onion

Directions:
Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside. Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes. Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 267.6
Fat: 11 g
Saturated fat: 1.7 g
Carbohydrates: 39.2 g
Sugars: 2.1 g
Dietary fiber: 5.4 g
Protein: 4.8 g
Sodium: 305.1 mg