xiaoxl/recipe_data huggingface dataset:
Best Chicken Stock


Ingredients:
celery, carrots, parsley stems, onions, bay leaves, water

Directions:
When you have saved enough chicken bones, its time to make a good rich stock.
Throw all the bones into a large stock pot (at least 12 qts.].
Chop up the celery, carrots, onions, and put into the pot.
Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.
Salt and pepper to taste.
Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.
Simmer for 3- 4 hours.
Cool and strain out all solids with a screen or cheese cloth.
Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.
Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.
Pickled Beets (Syltede Rodbeder)


Ingredients:
salt, fresh ground black pepper, white vinegar, water, sugar

Directions:
In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
Pour the hot marinade over the beets and let them cool uncovered to room temperature.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.
Simple Corned Beef Hash


Ingredients:
cooked corned beef, onion, garlic cloves, salt, black pepper, potatoes, butter

Directions:
You'll also want to have some eggs on hand to fry and put ontop of the hash, its tradition in our home. Also, rye bread goes so good with this hash, be sure to use real butter, it adds a rich touch to the rye toast.
My kids eat this with ketchup --  I think it ruins it, but oh well!
You can also make this simple hash with left over beef roast. But I would try a diffrent kind of bread for the toast.
In a good sized frying pan, add the 2 tablespoons butter, then add the onions, saute until they are soft, but not colored (sweat them], then add in the potatoes, and cook them on low heat, and when they are tender, but not soft, approximately 20 mins, add in the meat, the salt, and garlic, cover  and don't peak for about 10 mins more, you're just heating the meat up, but it will soften up too.
While the meat is heating you should be frying your eggs --  to fry an egg, use a straight sided frying pan, fill it 1/4 of the way up with your choice of oil ( I prefer veg. oil].
Let the oil come to 350 (when you put a drop of water in the oil, it will dance] then crack your egg into a bowl (serves 2 purposes, one you can see if the egg is fresh, secondly - you will be less likey to break the egg then if you break it on the side of the pan], then slide the egg carefully ino the hot oil, it will splatter, so be very careful.  Now gently spoon the hot oil over the op of he egg until it is cooked to your tastes --  then scoop out with a metal slotted spoon, and let drain for a few seconds on a piece of paper, then place directly on the hash, repeat until you have enough eggs.
Put the toaster on the table and let your family and guests make their toast themselves or you will never get to eat, lol.
Pan Roasted Almond Brussels Sprouts


Ingredients:
fresh Brussels sprouts, extra virgin olive oil, unsalted butter, kosher salt, fresh black pepper

Directions:
Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
Heat oil and in a large flat-bottomed skillet over medium-high heat.
When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!
Flax & Friends Muffins


Ingredients:
all-purpose flour, whole wheat flour, ground flax seed, quick oats, dark brown sugar, baking soda, salt, baking powder, cinnamon, dried cranberries, golden raisin, walnuts, eggs, applesauce, milk

Directions:
Preheat oven to 350 degrees.
Mix together all dry ingredients, including sugar.
Stir in raisins and dried cranberries.
Add eggs, applesuace, then milk, stirring just until moistened. Please don't over-mix.
Spoon batter into muffin tin, filling each cup 3/4 full.
Sprinkle a pinch of chopped walnuts onto top of each muffin.
Bake for 20-25 minutes, or until center of muffin top is no longer gooey.
Beef "Enchilada" - HCG Phase 2


Ingredients:
water, onion, garlic clove, diced tomatoes, basil, oregano, chili powder, cumin, beef

Directions:
Sauté the onion in water for about 2 minutes.
Add garlic and sauté 1 minute more.
Add diced tomatoes and spices, mix and let simmer 5-10 minutes to thicken.
Mix in cooked, shredded beef (or chicken], let simmer a few more minutes to heat the meat through.
Serve.
Country Potato Soup


Ingredients:
potatoes, onion, carrot, water, chicken bouillon cubes, chives, salt, sour cream, flour, milk

Directions:
Combine potatoes,carrots,onions,water,bo(· cubes, and salt in a large sauce pan.
Cover and cook for about 20 mins or till potatoes are tender not mushy.
Add 1 c milk,heat.
Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
Stir mixture into soup base gradually.
Cook over low heat stirring constantly until thickened.
You can add ham,bacon,or alittle velveeta cheese for extra flavor.
Easy and Quick Swiss Steak
Category: main-dish
By azdadof5

This was my favorite growing up. I was amazed when I was older and asked my mom for the recipe how EASY it is! A small amount of prep. time, a day in the slow cooker, and you'll be amazed! It sounds too simple to be good... TRUST me! This gets RAVE reviews when we make it! The amount of vegetables is only an estimate. Use as many or as few as you choose. When it's done, you will have a yummy gravy, and will have to carefully dig for the steak pieces.

Ingredients:
1 tablespoon vegetable oil
2 cups all-purpose flour
salt and pepper to taste
paprika to taste
2 pounds beef cube steaks
3  green bell pepper, sliced into rings
3  red bell pepper, sliced into rings
4  onions, sliced into rings
4 (14.5 ounce) cans crushed tomatoes

Directions:
Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat. In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes. Cover, and cook 6 to 8 hours on Low, until steaks are very tender.

Prep time: 15 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 25 mins
Yields: 8 servings

Calories: 349.3
Fat: 8.7 g
Saturated fat: 2.5 g
Carbohydrates: 48.6 g
Sugars: 5.3 g
Dietary fiber: 7.3 g
Protein: 21.6 g
Cholesterol: 27.2 mg
Sodium: 304.6 mg
Bacon Cheddar Patty Cakes
Category: side-dish
By Rae

I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.

Ingredients:
3 slices bacon
4 cups cold leftover mashed potatoes
2  eggs
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 patties

Calories: 485.6
Fat: 30.2 g
Saturated fat: 14.2 g
Carbohydrates: 36.5 g
Sugars: 3.5 g
Dietary fiber: 3.2 g
Protein: 16.6 g
Cholesterol: 160 mg
Sodium: 1342.1 mg
Fireside Coffee


Ingredients:
instant coffee, cinnamon, nutmeg, sugar

Directions:
Mix and store in tightly covered container., One-fourth cup of mix to 8 ounces hot water makes 1 serving.
Sweet Potato Soup


Ingredients:
sweet potatoes, celery ribs, onions, bay leaf, fresh tarragon, dried tarragon, half-and-half, milk, sour cream, plain yogurt, fresh tarragon, fresh parsley, cayenne

Directions:
Combine the stock, sweet potatoes, celery, onion, bay leaf, and tarragon in a large pot and bring to a boil over high heat.
Reduce the heat and simmer until the vegetables are tender, 20 to 30 minutes.
Discard the bay leaf, puree the soup in batches in an electric blender or food processor, and return to the pot.  Add the half-and-half, salt, and pepper and bring to a simmer.
Garnish with a dollop of sour cream and a sprinkle of chopped herbs if desired. Don't forget the freshly ground black pepper, and some goat cheese on top might also be a nice contrast to the sweetness of the sweet potatoes. Enjoy!
Iced Mandarin Orange Tea


Ingredients:
tea bags, boiling water, sugar, fresh lemon juice, orange, juice of, mandarin juice

Directions:
Place tea bags in a stainless steel or other ceramic bowl., Pour in the boiling water., Stir in the sugar and steep for 5 minutes., Remove the tea bags, allow it to cool., Add juices, stir well., Quarter fill tall glasses with ice and pour in the Manderin tea., A nice touch is to frost the glasses in your freezer before serving.
Strawberry-Rhubarb Compote


Ingredients:
strawberries, rhubarb, sugar, crystallized ginger, fresh lime juice, lime zest

Directions:
Place 1 1/2 pounds strawberries and rhubarb in medium pot.
Mix in sugar, ginger, lime juice, and peel.
Cook over high heat until sugar dissolves, stirring often.
Boil 4 minutes, stirring often.
Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes.
Remove from heat.
Stir in remaining strawberries.
Cool.
Chill until cold at least 1 hour and up to 1 day.
Roast - when You Want It Extra Special


Ingredients:
rump roast, garlic cloves, pepper, salt, onion, celery rib

Directions:
Let meat stand at room temp for about an hour (if possible].
From the fat side of the roast (rump’s usually have a layer of fat on one side - also known as the top side],  cut a slit about halfway through the meat, and insert one clove garlic.  Repeat for remaining cloves, spreading out over the roast.   For a 2-3 pound roast use 2 cloves garlic, for 3-4 pounds use 3 cloves, etc.
Generously cover all sides of the roast with  pepper, salt, and granulated garlic.  By the way, when I say generous, I mean really really cover it, almost l like a crust of spice.   Hint:  fresh ground cracked pepper is best, but any black pepper will work.   Peel onion and cut in half.  Place onion and celery in bottom of a roasting pan (DO NOT add any liquid - pan and veggies should be dry].   Cover with rack.
Place roast on rack, fat side up.  Bake at 325 degrees for a half hour per pound.   This will bring the meat to medium-rare to medium.  If you want it more done, just  5 minutes per  pound.
Move meat to a platter and let stand for at least 5 minutes before carving.  You can cover it with foil to keep it warm, but that can result in the meat continuing to “cook” a bit, making it a tad more done.  It’s important to let it stand, as this helps the juices redistribute.
Gravy.
Place roasting pan on top of stove and add about 2 cups water.   Leave the onions and celery in while it heats.   Stir a bit, the bits on the bottom of the pan will start to loosen up  (this is called deglazing].   You can add more water if you need more gravy, just do it a bit at a time, then taste after each addition,  making sure it still has a good flavor.   Also you’ll probably need to salt it a bit.
If you want thickened gravy,  put one tablespoon cornstarch in a small glass and add about ¼ cup water and stir till mixed, then add to the roasting pan.   Stir continuously until thickened over medium heat.   You’ll notice after first adding cornstarch that the color will lighten - just stir, and continue heating, the gravy will return to a dark color once the cornstarch is fully heated.    It takes about five minutes to thicken - most cooks say that any thickening agent (flour, corn starch etc] has not fully thickened until it reaches boiling.  I don’t know that I always bring this to a boil, but probably close.
Parmesan Chicken Tenders
Category: meat-and-poultry
By cakeeater567

Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.

Ingredients:
cooking spray
3  skinless, boneless chicken breasts, cut into strips
salt and ground black pepper to taste
½ cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon ground paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
3  eggs
1 cup bread crumbs
½ cup grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Season chicken strips with salt and pepper. Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture. Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl. Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet. Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 239.9
Fat: 7 g
Saturated fat: 2.6 g
Carbohydrates: 22.1 g
Sugars: 1.5 g
Dietary fiber: 1.5 g
Protein: 21.1 g
Cholesterol: 131.2 mg
Sodium: 323.1 mg
Crab Newburg
Category: main-dish
By Kathleen Burton

This rich and succulent crab dish is both elegant and easy to make. Serve over rice with steamed vegetables on the side.

Ingredients:
⅓ cup butter
1 pound fresh crabmeat
1 pint sour cream, room temperature
¼ teaspoon ground black pepper
2 tablespoons tomato paste
2 tablespoons dry sherry
2 tablespoons grated Parmesan cheese

Directions:
Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 504.2
Fat: 41.3 g
Saturated fat: 25.3 g
Carbohydrates: 8.6 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 24.9 g
Cholesterol: 160.4 mg
Sodium: 652 mg
Crock Pot Chicken Creole (Almost Ww Core)


Ingredients:
boneless chicken breasts, red bell pepper, green bell pepper, onion, celery, diced tomatoes, sugar, paprika, garlic powder, cooked brown rice

Directions:
Place raw chicken in the bottom of a Crock Pot.
Combine all other ingredients except rice and pour over chicken. Do not stir.
Cover with lid and simmer on low for 7 to 8 hours or on high for 4 to 5 hours. Stir chicken before serving over cooked rice.
Family Fun Oatmeal Pumpkin Cookies


Ingredients:
pumpkin, vegan brown sugar, applesauce, oatmeal, baking soda, canola oil, allspice, nutmeg

Directions:
Pre-heat oven to 350 degrees F.
Mix together the pumpkin, sugar, oil, and applesauce.
In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well.
Drop by spoonfuls onto a baking sheet or shape into any shapes you like: get creative!
Bake for 13-15 minutes or until done.
Feel free to decorate with colored icing! :].
HINT: If you want to use fresh pumpkin instead of canned, cut it into quarters, bake (the part with the skin up] until done. Peel (it's really easy if the pumpkin is ready!], then put into a blender until smooth.
Focaccia Mix in a Jar


Ingredients:
granulated sugar, crushed red pepper flakes, dried rosemary, bread flour, salt

Directions:
Combine and pour into an airtight container.
Attach the following instructions on a gift tag if giving as a gift.
Focaccia:Contents of jar/1/2 cup warm water/4 tablespoons olive oil, divided/Salt/Pesto.
Directions:Preheat oven to 425 degrees F.
Blend contents of jar, warm water and 2 tablespoons olive oil with a dough hook or wooden spoon until smooth.
If it is dry, add water by the tablespoon.If it sticks, add a bit of flour.Knead until smooth.
Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.
Punch dough down and roll into a 13 x 9-inch rectangle.
Brush with remaining oil.Sprinkle with salt; bake 5 minutes.
Pop air bubbles with a fork and continue baking until golden, about 8 minutes more.
Remove from pan and cut into 3-inch squares.Serve warm with pesto.
Crunchy Pecan Pie Bites


Ingredients:
pecans, sugar, dark corn syrup, eggs, butter, vanilla extract, salt, miniature phyllo cups

Directions:
Preheat oven to 350 degrees.
Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture] and place on 2 large baking sheets.
Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes]. Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house].
Thai Pickles (Achat)


Ingredients:
rice vinegar, cucumbers, red onion, cilantro leaves, red chili pepper, sugar, salt, black pepper

Directions:
Combine all ingredients in a glass jar or bowl.
Refrigerate at least 3 hours.
This will theoretically keep for a couple of weeks, but I've never had them last more than a few days.
Neiman-Marcus Butter Cake


Ingredients:
eggs, butter, cream cheese, vanilla extract, powdered sugar

Directions:
Preheat oven to 350ºF.
Grease a 13 x 9 x 2-inch baking pan.
Pour cake mix into mixing bowl.
Mix in 1 slightly beaten egg and butter to a moist dough consistency.
Press mixture evenly in baking pan.
Using electric mixer, beat cream cheese, remaining eggs and vanilla together until creamy.
Beat in sugar gradually, until smooth; this takes several minutes.
Pour cream cheese mixture over dough in baking pan.
Bake 35 to 40 minutes.
Watch carefully so base doesn't get too brown.
The cheese mixture sinks into the center somewhat, leaving a firmer crust around the edges.
Cut into squares to serve.
Some cooks sprinkle powdered sugar or pecans over the top of the baked cake or garnish it with fresh strawberries.
Spicy Sweet Potato and Coconut Soup


Ingredients:
unsalted peanuts, garlic cloves, fresh ginger, cilantro, of fresh mint, low sodium soy sauce, lime juice, lime, zest of, brown sugar, coconut oil, onion, coconut milk, water, cauliflower floret, sweet potatoes

Directions:
Pesto:
In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.
Soup:
In a large pot, heat the oils over medium heat and add the onion.
Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.
Crispy Pancetta Chicken With Sage


Ingredients:
boneless skinless chicken breast halves, roasted garlic, pancetta, sage leaves, olive oil, dry white wine

Directions:
1. Wash and dry the chicken.  Remove the tenderloin and set aside for another use.  Season both sides lightly with kosher salt and pepper.  Using a fork, spread the roasted garlic, if using, all over the chicken breasts.  On the top side of the breast, lay 1 slice of pancetta over the lower portion of the breast, wrapping it snugly so it adheres.  Lay a sage leaf on the center of the breast, and wrap the upper portion with a second slice of pancetta.  Turn the breast over and wrap a third slice of pancetta over the back of the breast.  Repeat with the remaining chicken, transferring the pieces to a plate as you go.  (The chicken can be made in advance up to this point.  Just wrap tightly in plastic wrap & refrigerate.].
2.  Preheat the oven to 450 degrees Fahrenheit.
3.  Toss the potatoes, lemon, 10 sage leaves, oil, and a pinch of kosher salt and pepper in a large bowl until well coated.
4.  Meanwhile, heat a large cast-iron skillet or grill pan over high heat until it is very hot.  Drizzle the pancetta-wrapped chicken with oil and place in the pan with the sage leaf side down.  Cook over high heat until the pancetta is brown, about 5 minutes.  Turn the breasts over and transfer the pan to the upper rack of the oven for 15 minutes, or until cooked through.
5.  Remove the chicken from the pan, transfer to a plate and set aside.  Deglaze the pan with the wine over high heat.  Reduce the wine until almost evaporated, and add the chicken stock.  Continue to cook until reduced by half.
6.  Transfer the chicken to a large platter.
Easy Autumn Veggie Soup


Ingredients:
olive oil, onion, celery ribs, garlic clove, vegetable broth, sweet potato, edamame

Directions:
Heat oil in saucepan. Add onion, celery and garlic, till softened. Add broth, bring to boil.
Add sweet potatoes, edamame, reduce to simmer, cook til tender. Stir in spinach till wilted. Salt and pepper to taste.
Lemon Parmesan Minute Rice


Ingredients:
Minute Rice, chicken broth, cilantro, lemon, zest of, parmesan cheese

Directions:
Bring chicken broth to a boil.
Add Minute Rice.
Once Minute Rice is almost done, add cilantro, parmesan cheese, lemon zest and lemon Juice.
Stir and cover to finish cooking.
Enjoy :].
Keto Bread Recipe With Active Yeast


Ingredients:
nutritional yeast, active dry yeast, turmeric powder, salt, cider vinegar, boiling water

Directions:
Preheat oven to 350°F.
Mix the dry ingredients in a large bowl.
Bring water to near boil and add vinegar.
In a mixing device (I use my Kenwood Chef mixing machine but a mixer with a dough beater attachment should do it], pour the dry ingredients and mix at a medium-low speed; gradually add the hot water and vinegar solution.
Add each egg white, one at a time until the paste is back to an elastic texture before adding the next egg white. Do not mix too much, the dough should be soft and homogenous.
On a cooking sheet covered with parchemin paper, divide the dough in 6 equal parts and with your hands moistened with water, form your 6 hamburger buns. You could also use oven-proof muffin molds if you want.
Bake on the middle rack of the oven for 50 min or until there is a hollow sound after tapping the bottom of the bun.
Let the buns cool before handling, cutting or tasting them.  This recipe should be used only to make hamburger buns type of bread, not the slicing bread type, as the oven heat is important to cook the inside as well as the outside of the buns. Enjoy!