xiaoxl/recipe_data huggingface dataset:
Juicy Herbed Pork Loin With Currant Sauce


Ingredients:
Dijon mustard, thyme, savory, marjoram, salt, black pepper, fresh parsley, garlic, red currant jelly, black currant jelly, Dijon mustard, red wine vinegar

Directions:
Pork Loin Directions-------------.
Set oven to 475 degrees.
Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side], Insert slivered garlic into the slits made by the knife.
Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
Spread all over pork loin, roll the loin in chopped parsley.
Cover with plastic wrap and let rest in refrigerator for at least one hour.
Place on rack in shallow roasting pan.
Roast in 475 degree oven for exactly 30 minutes.
Pull loin out, and rest on countertop (uncovered] for exactly 30 minutes.
(This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin].
As the loin is resting, turn oven temperature down to 325 degrees.
After the loin has rested, put it back in the oven (325 degrees], and bake for approx.
30- 45 minutes, or until the internal temperature reaches 145 degrees.
Do not overcook!
Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
(150-155 degrees] While the loin is resting, begin the currant sauce.
Currant Sauce Directions-------------.
Over medium heat, melt jam.
Whisk in mustard, vinegar, and salt and pepper until smooth.
Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
Enjoy!
Marie‘s Special Fried Rice


Ingredients:
carrot, green cabbage, onion, garlic clove, long grain rice, five-spice powder, hoisin sauce, dark soy sauce, hot water, eggs, frozen baby peas

Directions:
Heat the oil in a large skillet with a lid. Add the raw vegetables and garlic, and sauté in the hot oil until they are slightly softened and beginning to brown on the edges.
Add the rice and continue to cook and stir until the rice begins to brown slightly. Stir in the hoisin sauce and the five spice powder. Mix the soy sauce and water together and pour over all.
Turn heat down and cover and let cook for about 20 minutes or so until the liquid is absorbed and rice is done.
Stir in the chicken and frozen peas and let sit until the peas are thawed and all is warmed through.
In the meantime scramble the beaten eggs in a non-stick skillet you have sprayed with oil spray. Break up and stir into the finished rice. Serve.
*Note. You can add whichever vegetables you want to use. These are just the ones I like to use. You can also used leftover cooked pork roast or even small cooked shrimps. Sometimes I chop a few pieces of bacon and cook them along with the vegetables for extra flavour.
Doctor Runey's Pain Killer (Cocktail)


Ingredients:
dark rum, cream of coconut, nutmeg

Directions:
Pour over ice it tall collins or daiquiri glass. Stir well. Garnish with tropical fruit and sprinkle with nutmeg.
You can also shake this in a cocktail shaker if you so desire -- .
Chicken-Cucumber Party Sandwiches


Ingredients:
cream cheese, mayonnaise, cucumber, celery ribs, red bell pepper, green onions, salt, ground black pepper

Directions:
In a medium size bowl, stir together the softened cream cheese and the mayo until well blended (I use a whisk].
With a wooden spoon, stir in the chicken and the next 7 ingredients.
Cover and chill the filling for 4-24 hours.
When ready to prepare the sandwiches after the 4-24 hour chilling time cut the crusts off of the bread slices.
Using cookie cutters, or assorted metal shaped cutters (medium-size round biscuit cutters work great too], cut the bread slices into desired shapes.
Spread half of the bread shapes with the chicken mixture, and top with the matching shape.
Roll the sandwich edges in chopped fresh parsley if desired.
Refrigerate, covered with plastic wrap until ready to use.
Dr. Jack's Wassail


Ingredients:
apple cider, lemon juice, rum, sugar, cinnamon sticks, whole cloves

Directions:
Place candies, cinnamon sticks and cloves in the filter of a large electric coffee maker.
Perk all other , except sugar,through.
Add sugar to taste.
Dad's Special C-Mas Eve Hot Chocolate


Ingredients:
homogenized milk, sugar, bittersweet chocolate, salt, Kahlua

Directions:
Bring milk, cocoa powder and sugar to simmer in heavy large saucepan over medium-high heat, whisking frequently.
Add chocolate; whisk until melted and smooth.
Add salt.
Bring to simmer, whisking constantly until frothy.
Mix in Kahlua at last minute if desired.
Ladle into 4 mugs, top with whip cream if desired, and sprinkle with grated chocolate, cinnamon or marshmallows as desired.
Brazilian Coffee Cookies
Category: world-cuisine
By Patty

A gingersnap-like cookie with real coffee flavor.

Ingredients:
⅓ cup shortening
½ cup packed brown sugar
½ cup white sugar
1  egg
1 ½ teaspoons vanilla extract
1 tablespoon milk
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons instant coffee powder

Directions:
Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper. Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy. Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly. Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar. Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.

Yields: 4 dozen

Calories: 101.2
Fat: 3.2 g
Saturated fat: 0.8 g
Carbohydrates: 16.8 g
Sugars: 8.7 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 7.8 mg
Sodium: 71.4 mg
Gluten-Free Chocolate Caramel Crisp Bars


Ingredients:
potato starch, buckwheat flour, baking soda, salt, butter, margarine, brown sugar, milk

Directions:
Stir together cereal, flour, baking soda and salt.
In mixing bowl, blend butter and sugar.
Stir in cereal mixture until thoroughly combined and crumbly.
Press half of mixture into bottom of greased 9" square baking pan.
Brush with egg white in order to prevent the wafer from getting soggy.
Bake in a preheated 350° oven for 8-10 minutes until lightly browned.
Meanwhile, melt caramels with milk in saucepan over low heat, stirring frequently until smooth; set aside.
Spread caramel evenly over cereal layer and let cool.
Drizzle chocolate overtop of bars, or coat bars completely.
Cut into bars once chocolate has hardened.
Enjoy!
Asparagus Pasta Salad With Parmesan Dressing


Ingredients:
small shell pasta, asparagus, red bell pepper, fresh mushrooms, parsley, fresh garlic cloves, anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, white wine vinegar, olive oil, parmesan cheese

Directions:
Boil pasta in water until firm-tender (do not overcook, leave firm!] drain, and rinse with cold water; set aside.
Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste].
Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
Pour the dressing over; toss well to coat.
Add in slivered almonds and mix.
Chill in the fridge for a minimum of 2 hours before serving.
Marinara


Ingredients:
crushed tomatoes, olive oil, kosher salt, dried oregano, sugar, onions, black pepper, fresh basil, garlic

Directions:
In a large sauce pan saute olive oil, onions, and garlic until soft., Add salt, pepper, oregano, and basil, stir., Add tomatoes and sugar., Slowly bring to a boil then simmer covered over low heat 2 1/2 to 3 hours., Makes 10 cups., freezes well.
Creamy Cajun Chicken Pasta Light Redoux


Ingredients:
boneless skinless chicken breasts, fresh spinach, olive oil, 2% low-fat milk, sun-dried tomatoes, salt, dried basil, ground black pepper, garlic powder

Directions:
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in olive oil until chicken is tender, about 5 to 7 minutes.
Reduce heat add milk, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Add Laughing Cow cheese and stir until melted.
Pour over hot pasta.
Shrimp Mosca


Ingredients:
shrimp, garlic cloves, bay leaves, black pepper, salt, rosemary, oregano, extra virgin olive oil

Directions:
Heat oil in frying pan and add shrimp and spices, saute for 15 minutes, or until the shrimp turn pink.
Add wine and simmer for 10 minutes more.
Shrimp are to be peeled at tableside and served with hot, crisp bread for dunking into the sauce.
Pineapple - Raspberry Smoothie


Ingredients:
raspberries, pineapple chunk, nonfat plain yogurt, fresh mint leaves

Directions:
"Place everything in blender and blend until smooth and frothy.  Poor into glass and enjoy!"
Instant Pot® Provencal Honey-Lemon Chicken
Category: world-cuisine
By Cambria_Mae

I love the blend of herbes de Provence, honey, lemon, and lavender. The acidity of the lemon perfectly balances the sweetness of the honey. This dish is always a hit and all five of my children cheer when I place this on the table. I use an Instant Pot®, but this recipe can be easily adapted to be baked in the oven instead. I hope you enjoy it as much as my family does.

Ingredients:
3 tablespoons herbes de Provence
6  chicken legs
4  chicken thighs
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, sliced
1 ½ cups chicken stock
4 tablespoons honey
1  lemon, zested and juiced
2 sprigs thyme, leaves picked
1 tablespoon lavender flowers
2 teaspoons cornstarch

Directions:
Rub the herbes de Provence into the chicken legs and thighs. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce. Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning. Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 321.7
Fat: 19.4 g
Saturated fat: 4.6 g
Carbohydrates: 15.6 g
Sugars: 8.7 g
Dietary fiber: 0.9 g
Protein: 21.5 g
Cholesterol: 81 mg
Sodium: 303.7 mg
Easy Fresh Cherry Pie


Ingredients:
bing cherries, granulated sugar, unsifted all-purpose flour, salt, butter, flour, salt, butter flavor shortening, cold water

Directions:
Preheat oven to 425.
Pit and halve cherries, set aside.
In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
To make the crust stir together flour and salt.
Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough].
You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
Prick bottom crust with a fork.
Add the cherry filling into the crust.
If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.
Hag Hash


Ingredients:
pumpkin, water, ground beef, pork sausage, onion, green pepper, zucchini, tomato juice, garlic clove, salt, basil, thyme, fresh ground pepper

Directions:
Cut out the top of the pumpkin.
Scrape out the seeds and fibers.
Rinse out with water.
Place pumpkin in cauldron and cover with tap water.
Simmer in lightly salted water until almost tender, about 20 to 25 minutes.
While the pumpkin is simmering, chop the onion, green pepper and zucchini into one half inch pieces.
Mince the garlic clove.
Pre-heat the oven to 350 degrees.
Carefully drain out the water from the cauldron and remove pumpkin, placing it to the side.
Add the cooking oil and the garlic to the cauldron.
Cook for 1 minute.
Add the onions to the cauldron and cook for 1 minute.
Add the ground beef and sausage and brown the meat.
Remove the cauldron from the heat.
Add the green pepper, zucchini, tomato juice, salt, basil, thyme, and the fresh ground pepper.
Stir.
Spoon the concoction into the pumpkin.
Carefully replace the lid.
Place the pumpkin into the baking dish.
Add about 1/2 inch of water to the bottom of the baking dish to keep the pumpkin from burning.
Brush the pumpkin with cooking oil.
Bake for 1 hour.
Remove the baking dish from the oven and let stand for 5 minutes.
Spinach Dip


Ingredients:
frozen spinach, sour cream, mayonnaise

Directions:
Mix all ingredients together and stuff into the Pumpernickel bread., Let sit for an hour or so in the fridge til flavours blend.
Spaghetti Aioli With Anchovies & Garlic (Spaghetti Aglio E O


Ingredients:
spaghetti, anchovy fillets, extra virgin olive oil, garlic cloves, garlic, salt, garlic powder

Directions:
Boil water for pasta.
Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch].
Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan.  Stir frequently.  Add dash of salt to taste.
Cook pasta as directed.  Drain.  Put into large pasta bowl.  Add oil/garlic/anchovy mix as well as reserved anchovy pieces.  Toss together & serve immediately.
Crustless Feta and Cheddar Quiche


Ingredients:
olive oil flavored cooking spray, eggs, whole wheat pastry flour, garlic cloves, garlic granules, thyme, mint, fresh ground black pepper, kosher salt, low fat cottage cheese, feta cheese, reduced-fat cheddar cheese

Directions:
Preheat oven to 350°F
Lightly coat a 9 inch pie plate with cooking spray.
In a medium bowl combine eggs, pastry flour, garlic, dillweed, pepper, and kosher salt.
Stir in cottage cheese, broccoli, feta, and cheddar.
Spoon into the pie prepared plate.
Bake for 40-50 minutes or until a knife inserted near the centre comes out clean.
Cool on a wire rack for 5-10 minutes before serving.
Slow Cooker Buffalo Chicken Wing Soup
Category: soups-stews-and-chili
By Greg Amirault

A true Buffalo chicken wing soup done with a slow cooker.

Ingredients:
6 cups half-and-half
3 (10.75 ounce) cans  condensed cream of chicken soup
4 cups shredded cooked chicken breast
1 cup sour cream
1 cup hot pepper sauce, or to taste
4  carrots, diced
3  celery stalks, diced
3  potatoes, peeled and cubed
5 ounces crumbled blue cheese

Directions:
Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

Prep time: 20 mins
Cook time: 6 hrs 30 mins
Total time: 6 hrs 50 mins
Yields: 8 servings

Calories: 633.6
Fat: 42.4 g
Saturated fat: 22.9 g
Carbohydrates: 36.5 g
Sugars: 4.2 g
Dietary fiber: 3.3 g
Protein: 27.9 g
Cholesterol: 137.4 mg
Sodium: 1909 mg
Ginger Berry Brew


Ingredients:
"fresh lemon juice"

Directions:
Mix all ingredients together and pour over crushed ice in a nice glass., Serve and enjoy!
Cream of Asparagus Soup I
Category: soups-stews-and-chili
By William Anatooskin

One of my favorite soups.  I make it as soon as fresh asparagus is available.

Ingredients:
¼ cup margarine
1  onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1  potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
¾ cup half-and-half
1 tablespoon soy sauce
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper

Directions:
Melt butter or margarine in a heavy cooking pot.  Add onions and chopped celery; saute until tender, about 4 minutes.  Stir in flour, mixing well.  Cook for about 1 minute, stirring constantly.  Do not burn, or let it go lumpy.  Add water, chicken broth, and chicken soup base; stir until smooth.  Bring to a boil.  Add diced potatoes and chopped asparagus.  Reduce heat, and simmer for about 20 minutes. Puree soup in a food processor or blender in batches.  Return to pot. Stir in half and half cream, soy sauce, and black and white pepper.  Bring soup just to boil.  Adjust seasonings to taste.  Serve hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 211.1
Fat: 12.5 g
Saturated fat: 3.9 g
Carbohydrates: 18.3 g
Sugars: 4.2 g
Dietary fiber: 3.2 g
Protein: 8 g
Cholesterol: 14.1 mg
Sodium: 2018.7 mg
Taco Stew


Ingredients:
ground beef, onion, black beans, diced tomatoes, whole kernel corn, ground cumin, salt, ground pepper, water, cheese, green onion, sour cream

Directions:
Brown hamburger meat with onion (or use OAMC beef.]
Add water, spices and taco seasoning and bring to a boil.
Simmer 20 minutes.
Serve hot with corn bread!
Top with shredded cheese, chopped green onions and sour cream.
Crepes or Omelette With Tasty Ground Meat


Ingredients:
eggs, milk, flour, salt, olive oil, onion, wine, ground beef, tomatoes, dried oregano leaves, ground cinnamon, cumin powder, pepper, salt

Directions:
Mix all ingredients together until smooth.
Grease your pan.
Pour a ladle full of batter into the pan, swirling the pan to spread it all around. Cook till the top starts to bubble and then flip.
Prepare all the omelettes in the same way.
During this time you can begin to prepare the meat sauce.
Keep the omelettes warm until the sauce is ready.
Fry onion in large pan till golden.
Add beef and fry on higher heat for about 5 minutes.
Add tomato concentrate and fry 2 more minutes.
Add wine and continue to cook until evaporated.
Add tomatoes and spices until sauce gets thick.
Season with salt and adjust spices to your taste.
Serve with the sauce.
Appams


Ingredients:
rice, coconut, cooked rice, milk, sugar, salt, baking soda, dry active yeast

Directions:
Soak the raw rice in water for around 3-4 hours.
Scrape the coconut.
Grind the rice with the coconut and the cooked rice till very fine.
Keep it overnight or for 8 hours (not refrigerated] Early next morning (three hours before making the appams] add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (I prefer the yeast] Mix well (add more milk if required to get the consitency of pourable batter] Cover and keep aside for 3 hours.
Now heat a non stick wok.
(kadhai] Pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter.
Cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy.
The sides will seem lacey and the centre will be thick like an idli.
This dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (Indian style with coconut milk] ANd yes do try it with maple syrup or as it is (as my son enjoys it].
Algerian Vegetable Couscous


Ingredients:
olive oil, onion, mushrooms, carrot, garlic cloves, cumin, ground coriander, lemon, zest of, raisins, couscous

Directions:
Slice the mushrooms, chop the onions and grate the carrots. Heat the oil in a large pain and saute until the vegetables soften.
Add the spices, the couscous, the lemon zest and the raisins. Stir until everything is well incorporated, then add the stock and the lemon juice.
Simmer for three minutes, then cover and remove from the heat source. Let stand for five minutes.
Mark's Honey Sweetened Tea


Ingredients:
"honey"

Directions:
Bring 1 quart of filtered water to rolling boil.
remove water from heat and add in tea bags. Steep for 15 minutes.
In a 2 cup measuring cup measure out 1/3 cup of raw honey then fill with filtered water to 1 2/3 cup level and slowly stir until honey is dissolved.
In a 1 gallon jug ( I used plastic one for mixing only as repeated hot liquids in my glass container will crack it eventually] add 1 quart tea concentrate with bags removed with bags pressed of liquid. Fill jug half way with filtered water then mix in honey water fill to 1 gallon mark stir.
transfer to glass container and refrigerate. ENJOY!