xiaoxl/recipe_data huggingface dataset:
Sopa De Garbanzos (Chick Pea Soup)


Ingredients:
dried garbanzo beans, bacon, ham, chorizo sausage, green pepper, onion, garlic clove, water, pumpkin, fresh cilantro stems, fresh parsley sprigs, potato, cabbage, tomato paste, kosher salt

Directions:
Drain beans and set aside.
In a large Dutch oven (or pressure cooker], over medium heat, brown bacon to render some fat; add ham and sausage and brown them a little as well.
Add peppers and onion; saute until onion is softened, about 5 minutes.
Add garlic and saute a minute or so.
Add water, pumpkin or squash (okay, pumpkin is squash], cilantro or parsley, potatoes, and cabbage; stir in tomato paste.
Return pigs feet and add beans to pot; cover and cook 1 1/2 hours (if using pressure cooker - 1 hour].
Open pot, taste for salt and add, if necessary.
Quick Pickled Jalapeno Rings
Category: side-dish
By Chef John

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

Ingredients:
¾ cup water
¾ cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
½ teaspoon oregano
10 large jalapeno peppers, sliced into rings

Directions:
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 8-ounce jars

Calories: 98.7
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 23.6 g
Sugars: 21 g
Dietary fiber: 2 g
Protein: 1.1 g
Sodium: 2883.7 mg
Homemade Tartar Sauce
Category: side-dish
By Klantz

My husband 'hates' fish but will eat it only if he has 'his' homemade tartar sauce. I think the capers make all the difference.

Ingredients:
1 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped sweet pickles
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon chopped capers
1 teaspoon prepared yellow mustard
1 dash hot pepper sauce (such as Tabasco®)
1 dash Worcestershire sauce

Directions:
Mix mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a bowl. Chill in the refrigerator for flavors to meld, at least 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 1/2 cups

Calories: 134.7
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 1.2 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 7 mg
Sodium: 144 mg
Grilled Bread With Ham and Mozzarella


Ingredients:
garlic clove, olive oil, prosciutto, smoked ham, smoked mozzarella cheese

Directions:
Heat broiler.
Arrange bread on baking sheet lined with aluminum foil.  Toast 4-6 inches from heat, turning once, until light golden.
Rub one side of bread with garlic, then drizzle with oil.  Arrange prosciutto slices on brad, trimming as needed.  Top with cheese.
Broil or grill until cheese is bubbly and starting to brown, about 2 minutes.  Transfer to serving platter and serve at once.
Huevos Rancheros for Two


Ingredients:
eggs, corn tortillas, cheddar cheese, salsa

Directions:
Cook eggs over-easy or poached to your liking.
Heat refried beans in microwave or on top of stove.
Heat corn tortilla over open flame of gas stove or in microwave for 20 seconds.
Assemble per:  1 Tortilla, 1/4 cup beans, 1 egg, 1/4 cup cheese, 1 Tbl salsa.
Serve and enjoy as is or garnish with sour cream, black olives, avocado and/or cilantro.
Nell Gwynne (Drink)


Ingredients:
triple sec, white creme de menthe, lemon twist

Directions:
"Pour the triple sec, peach schnapps and white creme de menthe over ice cubes in a mixing glass (I used a shaker] and stir well.  Strain into a chilled cocktail glass (martini glass for me] and decorate with the twist of lemon peel."
Malaysian Gado Gado (Vegetable Salad With Peanut Sauce)


Ingredients:
green cabbage, cucumber, potatoes, hard-boiled eggs, bean sprouts, green beans, tofu, onion, chili powder, coconut milk, roasted peanuts, lemon juice, salt, sugar

Directions:
Skin the potatoes and dice. Parboil green beans and cut in 1" lengths. Slice cabbage in small squares. Bring to boil(don’t overcook],you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.
To make Peanut Sauce:
Saute chopped onion in oil. Add  chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.
Roasted Purple Yam Stew


Ingredients:
corn, shrimp, water, carrot, thyme, onions, olive oil, Chinese five spice powder, kosher salt, chili peppers, fresh galangal root, ginger, garlic, shiitake mushrooms, green onions

Directions:
Bring enough water to cover the corn to a boil. Add a pinch of salt, and boil for 8 minutes. Extract the corn, but retain 4 cups of the water. Cut the corn from the cobs and set aside, retaining the cobs.
Combine corn cobs, shrimp shells, water, carrot, thyme, and one onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
Meanwhile, preheat oven to 350 degrees F. peel yams until the purple inside is exposed. Cut into 1" chunks, discarding any parts that aren't purple. Toss with 2 tablespoons olive oil, salt, and Chinese Five Spice. Arrange on baking sheets so they aren't touching. Cook for 20 minutes or until softened somewhat. Remove from oven and set aside.
While the yams roast, heat remaining oil in a large pot on medium. Saute onions until soft, about 10 minutes. Add peppers, galangal, garlic, ginger, and remaining chopped onion. Saute for about a minute, constantly stirring.
Add shrimp to the pan, stirring occasionally to keep spices from burning. Cook both sides of shrimp for minutes, then remove from pan - leaving the ginger and other contents in the pot - and set aside.
Add roasted yams to the pot, and stir to coat with the contents of the pan. Add stock. Stir, scraping up whatever sticks to the bottom of the pan. Lower to a simmer and cook for another 30 minutes, or until yams are soft.
Pour contents of pot in a blender and puree. Use a spatula to scrape down the sides, since the mixture will be thick.
Remove stems from mushrooms and slice in 1/4" pieces. Add to the pot and cook for 5 minutes. Add the corn, shrimp, and green onion and stir thoroughly.
Serve with habanero jelly of this isn't spicy enough for you.
Artichoke Parmesan Canapes


Ingredients:
artichoke hearts, mayonnaise, onion, parmesan cheese

Directions:
Combine artichoke hearts, mayo, onion, and 1/3 of cheese.  Combine until well mixed.
Spread mixture on untoasted sides of bread cutouts.  Sprinkle lightly with remaining cheese.
Broil until bubbly.
Chicken Rice Stove Top  Dish


Ingredients:
celery, onion, butter, chicken broth, carrots, long grain rice, salt, pepper, fresh parsley

Directions:
In a small saucepan, saute celery and onion in butter.
Add broth, carrots, rice, salt, and pepper.
Bring to a boil.  Reduce heat;  cover and simmer for 30 minutes. Check to see if more broth is needed after 20 minutes.
Stir in chicken and parsley.
Cover and simmer 5 to 10 minutes longer or until the rice and vegetables are tender.
Tomato Fennel Soup


Ingredients:
extra virgin olive oil, fennel bulb, fennel leaves, shallots, carrot, canned tomatoes, vegetable broth, salt, pepper

Directions:
Heat the oil in medium stockpot over medium-low.
Add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.
This will take about 15 minutes.
Add tomatoes and 1/2 cup broth, bring to boil over high heat.
Reduce heat and simmer gently for 15 minutes (uncovered], stirring occasionally.
Transfer to blender or food processor in batches (I used an immersion blender right in the pan], and process until smooth.
Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.
Serve hot, garnished with the chopped fennel leaves.
This soup reheats well.
Dutch Salad


Ingredients:
lettuce, olive oil, vinegar, mayonnaise, mustard, shallot, tomatoes, eggs

Directions:
Remove the core from the head and pluck the lettuce into pieces. Wash the leaves in cold water and drain them in a colander.
Mix the oil, vinegar, mayonnaise and mustard well and add the shallot and tomato.
Put the lettuce leaves in a bowl and sprinkle the dressing on top. Garnish the lettuce with the sliced <U+200B><U+200B>eggs and serve.
For soft boiled eggs:
Fill the pan with cold water, 1 inch above the eggs.
Bring the water to a rapid boil on the stovetop over high heat.
Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 6 minutes.
Remove eggs from hot water and plunge into ice water. Cool for at least 10 minutes.
Roasted Garlic and Rosemary Potatoes


Ingredients:
olive oil, fresh rosemary, garlic cloves, potatoes

Directions:
Preheat oven to 400 degrees F., Combine oil, rosemary, garlic, salt and pepper in large bowl., Add potato slices and turn them until throughly coated with the dressing., Arrange in baking dish, slightly overlapping each slice., Place in the oven and bake for 60 minutes until golden crisp.
Taco Salad Dip
Category: appetizers-and-snacks
By Tanaquil

I made this up with ingredients I had when I needed something to take to a Cinco de Mayo luncheon. It has the ingredients of a layered taco dip, but the addition of lettuce makes it like a salad. The best of both worlds!

Ingredients:
1 (15 ounce) can ranch-style beans, drained
1 (14 ounce) can refried beans
½ (1 ounce) package taco seasoning mix
1 (8 ounce) container sour cream
1 (1 ounce) package dry onion soup mix
1 (8 ounce) jar salsa
¼ head iceberg lettuce, torn into bite-sized pieces
½ cup crushed tortilla chips
¼ cup shredded Cheddar cheese

Directions:
Mix ranch-style beans and refried beans together in the bottom of a shallow casserole dish; season with   mix and stir. Spread the bean mixture into an even layer. Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa. Refrigerate dish until the bean layer firms, about 30 minutes. Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.

Prep time: 15 mins
Total time: 45 mins
Yields: 10 servings

Calories: 159
Fat: 6.6 g
Saturated fat: 3.8 g
Carbohydrates: 18.6 g
Sugars: 1.8 g
Dietary fiber: 5.1 g
Protein: 6.6 g
Cholesterol: 16.1 mg
Sodium: 842.4 mg
Jaeger Schnitzel
Category: world-cuisine
By Helene Rose-Carson

This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.

Ingredients:
2 pounds boneless pork chops, cubed
oil for frying
2  eggs, beaten
plain bread crumbs
3 (1 ounce) packages dry mushroom gravy mix
1 pound fresh mushrooms, coarsely chopped
1 (16 ounce) package dry egg noodles

Directions:
Pound out cubed pork, and cut in half. Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate. Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain. Serve pork over noodles and smother with gravy.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 454.9
Fat: 9.1 g
Saturated fat: 2.8 g
Carbohydrates: 53.5 g
Sugars: 2.8 g
Dietary fiber: 3.2 g
Protein: 38.6 g
Cholesterol: 168.7 mg
Sodium: 828 mg
Strawberry Rhubarb Custard Pie
Category: desserts
By Chef John

One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.

Ingredients:
1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3  large eggs
1 ½ cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
¼ teaspoon water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat. Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly. Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles. Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour. Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 1 9-inch pie

Calories: 341.9
Fat: 11.1 g
Saturated fat: 3.5 g
Carbohydrates: 57.4 g
Sugars: 41.8 g
Dietary fiber: 2.2 g
Protein: 4.8 g
Cholesterol: 74 mg
Sodium: 159.4 mg
Stove Top Pork Chops With Gravy


Ingredients:
boneless pork chop, chicken broth, fresh mushrooms, garlic powder, pepper

Directions:
Season your pork or chicken with the pepper.
Brown pork or chicken.
Add cream of chicken soup, chicken broth, and garlic powder and stir.
Add mushrooms.
Cover with lid and cook for about an hour. I usually cook the pork for an hour but the chicken for 40-45 minutes.
Tantalizing Thai Nutty Chicken


Ingredients:
honey, soy sauce, cayenne pepper, ginger, orange bell pepper, chicken breasts, peas, green onions, walnuts, cashews, cilantro, lemon

Directions:
Cook pasta according to package directions. Drain well. Set aside.
In a bowl add sesame oil, vegetable oil, honey, soy sauce, balsamic, rice wine vinegar, cayenne and ginger. Whisk mixture well.
In a skillet over medium high heat add 4 tbsp of sesame oil mixture. Add sliced bell peppers and cook for 2 minutes or until lightly soft. Add chicken, peas, green onions, walnuts and cashews. Heat until warmed through.
On a serving platter add cooked rice noodles. Top noodles with bell pepper and chicken mixture. Drizzle with remaining sesame oil mixture and chopped cilantro. Garnish with lemon wedges.
Banana Caramel Chocolate Chunk Cake


Ingredients:
plain flour, cinnamon, fresh nutmeg, ground cloves, salt, baking soda, eggs, caster sugar, vanilla essence, pecan nuts, chocolate, bananas, light brown sugar, milk, unsalted butter

Directions:
Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
Remove the cake from the oven and poke holes all over the hot cake (without removing from pan] and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!
Toasted Millet


Ingredients:
water, salt, fresh ground black pepper, butter

Directions:
Rinse the millet quickly  to wash off any dust, then drain, shaking off as much moisture as possible.
Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
Bring  3 cups water to a boil in a 2 or 3 quart saucepan, and add 1/2 teaspoons salt. Stir in millet.
Lower the heat and simmer, covered, for 30 minutes. Turn the millet iinto a bowl, season with pepper, and stir in butter to taste.
Tuna and Corn Pies


Ingredients:
tuna in water, eggs, fresh chives, sour cream

Directions:
Cut 4 each 10cm circles from each pastry sheet.
Place pastry circles into a greased 12 cup medium muffin tin.
Combine creamed corn, eggs, chives and sour cream and season with salt and pepper.
Spoon mixture into pastry cases and sprinkle with cheese.
Bake in a preheated oven at 200ºC for 20-25 minutes.
Hawaiian BBQ'd Chicken


Ingredients:
chicken thighs, soy sauce, brown sugar, garlic cloves, fresh ginger, barbecue sauce

Directions:
Marinate the chicken thighs with the rest of the ingredients except the BBQ sauce (if using] for 30 minutes or up to overnight. Reserve some of the marinade for basting.
Cook chicken thighs smooth-side down on a hot grill until grill marks show, about 3 minutes. Turn and cook until grill marks show on the other side, about 5 minutes.
Keep cooking, turning over every 2 minutes, about 10 to 12 minutes.
When chicken is almost finished cooking, brush with reserved marinade mixed with the *BBQ sauce if using, *when I use the BBQ sauce I go about half marinade, half BBQ sauce, measurements are approximate.
Top with chopped cilantro and serve with grilled pineapple slices over rice.
Stuffed Cherry Tomatoes


Ingredients:
cherry tomatoes, tuna fish, mayonnaise, garlic powder

Directions:
De-stem the tomatoes and hollow them out.  My 1/8 teaspoon works the best for me.
Cut a small slice from the bottom so they sit flat and don't roll away.
Mix the rest of the ingredients.
Fill each hollow tomato with tuna mix.
Red Lentil Dhal


Ingredients:
red lentil, onion, water, tomatoes, cinnamon stick, curry paste, salt

Directions:
Carefully sift through the dry lentils and remove any tiny rocks.
In a large pot, sauté onion with oil and curry paste until softened.
Add rinsed lentils, water and optional tomato and cinnamon stick.
Bring to a boil then simmer covered at a low boil for up to an hour until the lentils become creamy.
Salt to taste.
Serve as a soup or over rice.
Source: Vegetarian Tastes of Toronto, p. 73.
Layered Summer Salad


Ingredients:
lettuce, red onion, green peppers, cheddar cheese, cherry tomatoes, Hellmann's mayonnaise, horseradish, lemon juice, Worcestershire sauce

Directions:
In a large deep bowl layer lettuce, onion, green pepper, and cheese.
Add ring of squash,In medium bowl stir together real mayonnaise,horseradish, lemon juice,Worcestershire, hot pepper sauce and garlic salt until smooth.
Spoon dressing into center;surround with remaining tomatoes.
Cover and refrigerate 4 to 6 hours or overnight.
Cheese & Chive Dumplings.


Ingredients:
plain flour, baking powder, butter, cheddar cheese, chives, salt, milk

Directions:
Mix together flour, butter, baking powder & salt.
Use your hands to mix them and form large breadcrumbs.
Add grated cheese & the chopped chives and stir through with a fork.
Add the milk, little by little, mixing with a fork all the while. You might need a little less or a little more, depending on the flour. Be sure the mixture doesn't get too wet and sticky.
Now you need to roll the mix into a ball shape.
Place it in your stew & cook for 30 minutes.
**In general, a temperature of 150-190/320-360 or Gas Mark 4/5 should be used.
Crissi's Sweet Potato Biscuits
Category: bread
By WickedWitchTink

Yummy sweet potato biscuits that rival Steamer's biscuits in Chincoteague, Virginia.  You'll taste no better than this! My family hates sweet potatoes, but they snatch these up every time I make them!  You could also substitute pumpkin for the sweet potato and cardamom for the nutmeg.

Ingredients:
1 cup sifted all-purpose flour
¼ cup toasted wheat germ
2 tablespoons baking powder
½ teaspoon salt
⅓ cup butter, melted
¼ cup evaporated milk, heated
1 cup mashed sweet potatoes
2 tablespoons milk
1 pinch ground nutmeg

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth. On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 biscuits

Calories: 229.7
Fat: 11.9 g
Saturated fat: 7.2 g
Carbohydrates: 26.7 g
Sugars: 1.9 g
Dietary fiber: 2.2 g
Protein: 4.9 g
Cholesterol: 30.6 mg
Sodium: 617.8 mg
Gluten Free Cranberry, Feta Cheese Bread Delight


Ingredients:
tapioca flour, salt, rolled oats, flax seed meal, cranberries, feta cheese, fresh basil, eggs, cider vinegar, active dry yeast, butter, honey

Directions:
add all dry ingredients in to a mixing bowl, slowly mix in cranberries and feta cheese.
warm soy milk to 110 degrees f.  add packet yeast and let sit for 5 min or until solution is bubbling on top.
add eggs vinegar and melted butter, mix well.
add wet ingredients to dry ingredients and mix until doughy.
grease a 5 by 9 bread pan with coconut oil and place dough in pan.
smooth out top of dough with a wet spatula,.
set in a warm place for an hour and let rise, preheat oven to 375.
once dough has risen bake bread for a bout 20 minutes or until the bread has begun to get a little bit of color, than sprinkle some rice flour on the top to prevent the top from burning and drizzle the honey over the top of the bread, put some tinfoil under the bread pan and resume baking for another 20 to 25 minutes.
Eton Mess


Ingredients:
strawberry, kirsch, heavy whipping cream

Directions:
Reserve a few small strawberries, chop the remainder and place in a bowl.
Sprinkle the kirsch over the berries, cover and chill for 2-3 hours.
Whip the cream until it stands in soft peaks.
Gently fold in the strawberries and their juices and the meringues.
Spoon into a glass serving dish and decorate with the reserved strawberries just before serving.