xiaoxl/recipe_data huggingface dataset:
Hungarian Beef Goulash Aka "porkolt"


Ingredients:
lean beef, onion, red bell pepper, ground cumin, Hungarian paprika, water, seasoning salt, beef bouillon cube, salt, tomato sauce, garlic cloves, red wine

Directions:
Saute beef, onions, bell pepper, and ground cumin in oil until onion is near falling apart over medium-low heat, adding water if needed. Blend in  paprika, and add enough water to cover beef.
Cover and reduce heat to low.
Cook for 1 1/2 hours, or until beef can be separated with wooden spoon, stirring and adding water occasionally.
Add "Vegeta," or beef buillion, tomato sauce, pressed garlic and wine. Blend and let simmer for another 5-10 minutes.
The Best Chewy Sugar Cookies


Ingredients:
Crisco shortening, sugar, flour, baking soda, vanilla, cream of tartar, salt, sugar

Directions:
Preheat oven to 350.
In a seperate bowl, combine flour, baking soda, cream of tartar, and salt.  Set aside.
Cream butter and sugar.
Add yolks and vanilla, mix well.
A little at a time, add the flour mixture and mix well.
Roll into balls.
Roll the cookie dough balls in the rolling sugar.
Bake for 8 minutes.
For a fun twist, you can tint your rolling sugar with food coloring or you can use store bought sprinkles to decorate the cookies.
Basil Pesto Twice-Baked Potatoes


Ingredients:
potato, mascarpone cheese, basil pesto, mozzarella cheese, pine nuts

Directions:
Preheat the oven to 350°F or 180°C.
Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and basil pesto sauce and season with salt and pepper if desired. Stir well to mix.
Add the grated mozzarella and pine nuts and stir to mix.
Scoop the filling back into the potatoes, smoothing the tops.
Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot.
Serve hot!
Homemade Chunky Salsa


Ingredients:
tomatoes, onions, chili peppers, limes, fresh cilantro, garlic powder

Directions:
Finely chop tomatoes, onions and chile peppers and put in bowl., Chop cilantro and add., Add garlic powder., Cut limes in half.  Squeeze over bowl cut side up so only juice goes in bowl., Mix gently., Can serve immediately or cover and refrigerate at least one hour.
My Favourite Chicken Curry


Ingredients:
chicken thigh fillet, plain flour, yellow onions, garlic cloves, chili powder, cumin powder, curry powder, crushed tomatoes, tomato paste, brown sugar

Directions:
Remove skin from chicken pieces, discard skin.
Toss chicken in flour, shake off excess.
Heat 1 tablespoon of the oil in a large pan, cook chicken, in batches until browned. Drain on absorbent paper.
Heat remaining oil in pan, cook onion, garlic, chilli, cumin and curry powder until fragrant.
Return chicken to pan with the undrained tomatoes, paste,  sugar and stock.
Bring to the boil, simmer uncovered for 30 minutes or until chicken is tender.
Broccoli Cheese Soup


Ingredients:
chicken broth, water, half-and-half, cheddar cheese, all-purpose flour, ground black pepper, broccoli florets, cheddar cheese, fresh parsley

Directions:
Combine chicken brouth, water, half& half, cheese, flour, onion and pepper in a large saucepan.
Whisk to combine and break up any lumps of flour, then turn heat on medium/high.
Bring soup to a boil, then reduce heat to low.
Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
For each serving spoon one cup into a bowl and garnish with a teaspoon of sheredded cheese and a pinch of parsley.
Makes 6 servings.
Buffalo Chicken Sandwiches


Ingredients:
boneless skinless chicken breasts, sweet paprika, chili powder, extra virgin olive oil, butter, lettuce leaf, sour cream, scallions, blue cheese, red onion

Directions:
Heat a large nonstick skillet over medium high heat.
Season chicken with salt, pepper, paprika and chili powder.
Drizzle breast with a little extra virgin olive oil to coat.
Pan grill chicken breasts 5 minutes on each side.
Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl.
Add hot sauce to the butter and combine.
When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
Place chicken breasts on bun bottoms and top with crisp lettuce.
Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream.
Heavenly Chocolate Ganache


Ingredients:
"heavy cream"

Directions:
Scald cream, pour over chocolate., Let sit 1-2 minutes, stir gently until chocolate is melted and glossy.
Salmon Lentil Salad
Category: salad
By iamalthea

A nice, filling salad that can be eaten warm or cold.

Ingredients:
½ cup lentils, rinsed
1 cup water, or as needed to cover
1  salmon fillet
1 slice Black Forest-style bacon  (Optional)
¼  red onion, diced
5  small fresh mozzarella balls (boccaccini), cut into quarters  (Optional)
¼ cup diced cucumber, or to taste
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon mustard
salt and ground black pepper to taste

Directions:
Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side.  Chop salmon and set aside to cool. Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool. Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl. Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 637.6
Fat: 37 g
Saturated fat: 14 g
Carbohydrates: 36.2 g
Sugars: 4.1 g
Dietary fiber: 15.1 g
Protein: 38.5 g
Cholesterol: 97.8 mg
Sodium: 271.5 mg
Oatmeal Fudge Bars II


Ingredients:
margarine, butter, brown sugar, eggs, oatmeal, flour, vanilla, baking soda, salt, walnuts, sweetened condensed milk, walnuts, margarine, vanilla, salt

Directions:
Preheat oven to 350°F.
Spray a 10x15-inch pan with non-stick cooking spray (Pam] or grease pan.
Cream 1 cup margarine with sugar in a large bowl.
Add eggs, one at a time, beating well after each addition.
Add oats, flour, 2 teaspoons vanilla, baking soda and 1 teaspoon salt.
Stir in 1 cup walnuts (if using]. Set aside.
Combine milk and chocolate in top of double boiler over hot water (or melt in microwave], stirring until chocolate melts.
Add remaining ingredients (walnuts - salt] and stir well to combine.
Spoon 2/3 of the oatmeal mixture into prepared pan, spreading evenly.
Spread chocolate mixture over top of oatmeal mixture in pan.
Crumble remaining oatmeal mixture over chocolate and spread evenly with fork or spatula.
Bake for 25-30 minutes or until golden brown.
When cool cut into bars.
Instant Pot® Moroccan Chicken Tagine
Category: world-cuisine
By Kim's Cooking Now

Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word 'tagine' also refers to the slow-cooked, stew-like dish that is prepared in it. This chicken tagine features the authentic flavors of preserved lemons and olives, with a delicious combination of spices typically used in Moroccan cooking.

Ingredients:
2 tablespoons minced fresh garlic
1 ¼ teaspoons paprika
¾ teaspoon ground ginger
¾ teaspoon ground turmeric
⅛ teaspoon saffron powder
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
1  preserved lemon
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 medium red onions, sliced
1  cinnamon stick
1 cup pitted and halved Mediterranean olives
1 cup chicken broth
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh cilantro

Directions:
Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight. Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot. Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

Prep time: 25 mins
Cook time: 35 mins
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 257.2
Fat: 13.8 g
Saturated fat: 4.2 g
Carbohydrates: 8.7 g
Sugars: 2.3 g
Dietary fiber: 2.4 g
Protein: 24.6 g
Cholesterol: 75.8 mg
Sodium: 2538.4 mg
Warm Chocolate Risotto


Ingredients:
MINUTE White Rice, milk, sugar, unsalted butter, heavy cream

Directions:
Combine rice, milk and sugar in a medium saucepan., Bring to a boil., Remove from heat, cover and let stand 5 minutes., Stir in butter, cream and chocolate chips until melted.
Creamy Braised Chicory/Belgian Endive and Celery With Peas


Ingredients:
chicory lettuce, celery, pancetta, streaky bacon, salt, pepper

Directions:
Heat oven to 200C / fan 180C / 295F / gas 6. Hold one chicory half and a length of celery together and wrap with a rasher of pancetta or bacon to make a bundle. Repeat with remaining veg and place in a shallow ovenproof dish. If you have any leftover celery, pop that in too. Pour in the stock and cream, season to taste and cover tightly with foil.
Bake for 40 minutes or until the vegetables are soft. Remove the foil and stir in the peas. Cook for 10 minutes more until the bacon is crisp and the peas just cooked.
Serve this as a main dish together with rice (serves 3] or as a side dish (serves up to eight].
Zucchini and Ground Beef Skillet
Category: fruits-and-vegetables
By rollman

This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!

Ingredients:
1 pound lean ground beef
1 medium sweet onion, finely diced
1 (8 ounce) package sliced white mushrooms
1 (6.5 ounce) can tomato sauce
1 (6 ounce) can sliced black olives
2 cloves garlic, minced
1 (14.5 ounce) can Italian-style stewed tomatoes
salt and ground white pepper to taste
4 medium zucchini
1 (8 ounce) package shredded sharp Cheddar cheese

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes. Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 588.5
Fat: 37.6 g
Saturated fat: 18 g
Carbohydrates: 24 g
Sugars: 13.4 g
Dietary fiber: 6.1 g
Protein: 41.8 g
Cholesterol: 133.1 mg
Sodium: 1308 mg
Chocolate Babycakes


Ingredients:
butter, sugar, vanilla, egg, flour, heavy cream

Directions:
Melt 3 ounces chocolate in a double boiler, let cool.
Cream butter, sugar and vanilla until fluffy for 30 sec.
Add egg yolk and stir in flour, melted chocolate.
Beat egg white in a separate bowl until foamy with 1 tbsp sugar.
Fold into chocolate mixture.
Fill 8 mini muffin tins 2/3 full.
Drop 1/2 tsp of jam in center and refill with mixture.
Bake at 325 degrees for 15 minute Let Cool.
Dip top of cakes with glaze prepared from cream and 1 oz of chocolate mixed together.
Top with raspberries if desired.
Marinated Mushrooms


Ingredients:
olive oil, white wine vinegar, fresh rosemary, oregano, salt

Directions:
Wipe the mushrooms wiht damp kitchen paper. Set aside.
Cut the red chilli into half lenghwise. Remove the seeds (discard]. Cut the chilli into thin strips. Set aside.
Heat 5 tablespoons of the oil in a large saucepan, then add the mushrooms and cook, stirring, until the juices have evaporated.
Add the chilli strips and cook, stirring, for a further 1 to 2 minutes. Stir in the vinegar and season with salt to taste.
Tip the mushrooms into a bowl, then stir in the rosemary or oregano sprigs. Pout over the remaining oil.
Cover with clingfilm and leave to marinate at least a few hours or overnight before serving.
White Chocolate Ganache


Ingredients:
white chocolate, heavy cream

Directions:
Place finely chopped chocolate in small heatproof bowl.
Set over warm water on low heat (water should not touch bottom of bowl].
Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
Gradually stir in remaining cream.
Creamy Parmesan Orzo


Ingredients:
orzo pasta, extra virgin olive oil, garlic cloves, chicken broth, parmesan cheese, salt, pepper

Directions:
heat the olive oil in a skillet over about medium-high heat.
add onion and saute for a few minutes
add garlic and orzo pasta and saute until the orzo is starting to brown slightly.
add a dash of salt and pepper. BE CARFUL WITH THE SALT! with the chik. broth and parmesan cheese it will be to salty if you add too much.
Start adding the warmed chicken broth a little at a time letting it evaporate before you add more. Do this with about half of the chicken broth and then pour in the rest of it.
Let this come back to a simmer.
cover and reduce heat to low.
simmer for about 30 minutes or until orzo is al dente.
Just before serving add parmesan cheese to taste. I use a couple of palms full.
Low-Fat Bran Muffins


Ingredients:
applesauce, brown sugar, nonfat sour cream, flour, baking soda, salt, vanilla, cinnamon

Directions:
"Mix all ingredients together and bake at 425 degrees for  17 minutes. I use the large muffin tins."
Mustard Barbecue Sauce


Ingredients:
yellow mustard, brown sugar, butter, Worcestershire sauce, lemon juice, cayenne

Directions:
Combine all ingredients in a sauce pan and mix well., Bring to a simmer, and continue to simmer for 30 minutes, stirring often.
Pepper Burrito “Bowls”


Ingredients:
cooked brown rice, olive oil, portabella mushrooms, red onion, garlic clove, diced tomatoes, canned black beans, frozen corn, mozzarella cheese

Directions:
Preheat oven to 350°F/175°C.
Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. Set aside.
Cook brown rice as per package instructions. Set aside.
In a large frying pan, heat oil over medium-high heat. Add diced portabellas and sauté 4 to 5 minutes, or until most of the moisture has been released. Add onion and garlic to the pan; sauté another 1 to 2 minutes or until fragrant. Add diced tomatoes, Tex-Mex seasoning, black beans, corn and cooked rice to the pan. Simmer, stirring occasionally, over medium-low heat until mixture thickens slightly; about 6 to 8 minutes.
Spoon rice mixture into each pepper half; approximately ½ cup (125 mL] in each. Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 25 to 30 minutes, or until peppers are softened.
Serve topped with cilantro, avocado, sour cream and salsa on the side.
Chicken Gumbo Pot Pie


Ingredients:
onion, stewed tomatoes, boneless skinless chicken breast

Directions:
Preheat the oven to 400°F.
Heat the oil in an ovenproof 10-inch skillet over medium-high heat. Add the onion, carrots, and a pinch each of salt and pepper. Cook, stirring occasionally, until just tender, about 5 minutes.
Add the spice mix and cook, stirring, for 1 minute. Stir in the stewed tomatoes and bring to a boil. Simmer, stirring occasionally, until the juices release and evaporate, about 5 minutes. Stir in the chicken and cook until the meat just loses its pink color, about 3 minutes.
Unroll the crust and center over the chicken-vegetable filling in the skillet; poke 3 slits in the dough. Transfer to the oven and bake until the crust is golden brown, about 30 minutes.
Garlic String / Green  Beans


Ingredients:
frozen green beans, garlic, salt, margarine

Directions:
Fill saucepan with water, when boiling, add green beans and cook for about 2 minutes, until just crunchy.
Rinse immediately under cold water.
Alternately, you can cook the beans in the microwave for a few minutes until heated through.
Put margarine in pan and melt, add slivered almonds and toast, as the almonds begin to turn brown add lots of garlic.
Add green beans and toss quickly.
Chili Dog Pizza


Ingredients:
ground beef, onion, garlic clove, chili powder, ground cumin, tomato sauce, cheddar cheese

Directions:
In a medium skillet over high heat, add beef, onion, and garlic. Brown for about 2 minutes.
Season with salt and pepper, then add hot dogs and continue browning, another 3 minutes. Add chili powder and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
Place mixture on pizza crust and top with cheese.
Bake at 400 for 20 minutes.
Top with favorite chili dog toppings like saurkraut, raw onion, chopped tomato, relish or mustard.
Weight Watchers Five Ingredient Pineapple Upside Down Cake


Ingredients:
unsalted butter, light brown sugar, egg

Directions:
Preheat oven to 375°F.
Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan].
Sprinkle sugar over top.
Carefully place pineapple rings in a single layer in bottom of pan.
Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
Remove pan from heat.
Melt remaining 2 tbsp butter on stove top or in microwave.
In a medium size mixing bowl beat egg with remaining melted butter,.
Add cake mix and reserved pineapple juice.  Combine well.
Pour batter over pineapple.
Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
Allow cake to cool for about 15 to 20 minutes.
When still warm loosen sides with a knife and invert cake onto a serving plate.
Slice into 10 pieces and serve.
Yields 1 slice per serving.
Vegan Wheat Bran Muffins


Ingredients:
flour, sugar, baking soda, salt, soymilk, applesauce, ground flax seeds, vanilla extract, raisins, sunflower seeds

Directions:
Preheat oven to 350°F.
Line 12 muffin tins with paper liners.
In large bowl, stir together flour, bran, sugar, baking soda, and salt.
Stir remaining ingredients till gently mixed.
Spoon into muffin cups and bake for 25 minutes or until toothpick comes out clean.
Let cool completely.
Chicken Kabobs Mexicana
Category: world-cuisine
By CJ

Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.

Ingredients:
2 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1  lime, juiced
salt and ground black pepper to taste
2  skinless, boneless chicken breast halves - cut into 1 inch cubes
1 small zucchini, cut into 1/2-inch slices
1  onion, cut into wedges and separated
1  red bell pepper, cut into 1 inch pieces
10  cherry tomatoes

Directions:
In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour. Preheat grill for high heat. Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers. Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 165.8
Fat: 7.9 g
Saturated fat: 1.2 g
Carbohydrates: 9.4 g
Sugars: 3.2 g
Dietary fiber: 2.4 g
Protein: 15.2 g
Cholesterol: 34.2 mg
Sodium: 49.4 mg
Pumpkin Rolls II
Category: bread
By Karen Rummer

This recipe also makes 2 loaves of bread.

Ingredients:
1 cup milk
1 ½ cups pumpkin puree
½ cup white sugar
¼ cup butter, melted and cooled
2 teaspoons salt
1 (0.6 ounce) cake compressed fresh yeast
5 cups bread flour

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 10 to 15 minutes, or until golden brown.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 32 rolls

Calories: 66.3
Fat: 3.3 g
Saturated fat: 2 g
Carbohydrates: 9 g
Sugars: 7.8 g
Dietary fiber: 1.1 g
Protein: 1 g
Cholesterol: 8.8 mg
Sodium: 318.7 mg
Strawberry Pancakes


Ingredients:
flour, baking powder, sugar, salt, butter, eggs, milk, strawberry

Directions:
Preheat and grease the griddle.
Sift the dry ingredients together, then beat in the butter, eggs, and milk.
Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.