xiaoxl/recipe_data huggingface dataset:
Chef John's Homemade Ricotta Cheese
Category: uncategorized
By Chef John

If I came over to your place and you served me homemade ricotta cheese, I'd think you were pretty cool. And while that's a good reason to do this, there are even better reasons--like, it's super fun to do, ridiculously easy, and you'll end up with something far superior to what you buy in the store. Serve on toast with honey, cayenne, and sea salt or with tomatoes, basil, freshly ground black pepper, olive oil, and sea salt--or however you like.

Ingredients:
4 cups whole milk
½ cup heavy cream
1 ¼ teaspoons kosher salt
2 tablespoons white distilled vinegar

Directions:
Line a mesh strainer with cheesecloth and set over a deep bowl or pot. Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan. Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds. Let the mixture sit, untouched, for 6 minutes. Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled. Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly. Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 1 hr 40 mins
Yields: 2 cups

Calories: 166.1
Fat: 12.6 g
Saturated fat: 7.6 g
Carbohydrates: 7.9 g
Sugars: 7.4 g
Protein: 5.6 g
Cholesterol: 43.4 mg
Sodium: 472.6 mg
Greek Layer Dip
Category: appetizers-and-snacks
By k8e204

A five-layer dip with all the flavors of the Mediterranean, and it's pretty, too!

Ingredients:
2 (10 ounce) containers red pepper hummus
¾ cup crumbled feta cheese
¾ cup peeled and diced cucumber
½ cup diced fresh tomato
½ cup finely chopped Kalamata olives
¼ cup olive oil
1 teaspoon dried oregano

Directions:
Spread the hummus in a smooth layer in an 8x8-inch baking dish. Layer the feta cheese, cucumber, tomato, and Kalamata olives on top. Whisk together the olive oil and oregano in a small bowl, then drizzle over the Kalamata olives. Refrigerate up 24 hours before serving.

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

Calories: 193.8
Fat: 15.1 g
Saturated fat: 3.5 g
Carbohydrates: 9.9 g
Sugars: 0.7 g
Dietary fiber: 3.7 g
Protein: 6.3 g
Cholesterol: 10 mg
Sodium: 451.2 mg
Cranberry Smoothie


Ingredients:
cranberry juice, frozen cranberries, artificial sweetener

Directions:
Combine the ingredients in a blender & puree until smooth!, Pour into 2 tall glasses & ENJOY!
Chicken a L'orange


Ingredients:
unsalted butter, eggs, vanilla extract, sugar, salt, heavy cream, cinnamon, nutmeg, chicken breasts, sugar, olive oil, Grand Marnier, sherry wine vinegar, sugar, oranges, juice of, oranges, fresh spinach

Directions:
Preparation:
Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired.
Pour over bread; refrigerate for at least 1 hour.
Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large sauté pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.
Kalam Polo (Persian Cabbage and Rice)
Category: world-cuisine
By Soheila

It is a traditional Persian cuisine with an aromatic flavor. You can omit the ground beef if you want it vegetarian. Serve it with shirazi salad it will taste wonderful.

Ingredients:
1 ½ cups boiling water
1 tablespoon saffron
3 tablespoons vegetable oil, divided
½ cup chopped onion
1 pound ground beef
1 teaspoon salt, divided
½ teaspoon ground black pepper
¼ teaspoon ground turmeric
3 cups chopped cabbage
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
2 cups basmati rice
1 ½ cups cold water
1 tablespoon butter
1 cup hot water

Directions:
Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use. Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes. Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry. Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork. Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 681.2
Fat: 28.1 g
Saturated fat: 9.2 g
Carbohydrates: 80.5 g
Sugars: 3.3 g
Dietary fiber: 3.1 g
Protein: 27.4 g
Cholesterol: 78.6 mg
Sodium: 688.1 mg
Chocolate Covered Peanuts- Crock Pot Candy


Ingredients:
white chocolate bark, German chocolate

Directions:
"Cut chocolate into smaller pieces and add all ingredients including peanuts to crock pot.  Turn on low and cook one hour with lid on.  Do Not Stir.  Turn off heat, remove lid, stir every 15 minutes for two hours.  Drop with a melon baller onto wax or parchment paper.  Let set until hardens.  Store in covered container.  Will freeze well in sealed bags.  Makes over 100 pieces."
Thousand Island Relish


Ingredients:
cucumbers, cauliflower, onions, green peppers, pickling salt, water, sugar, mustard seeds, celery seed, flour, turmeric, dry mustard, vinegar

Directions:
Place vegetables in a food processer; chop coarsely. Drain off excess juice. Sprinkle with the pickling salt and add the water. Let stand for one hour and drain again thoroughly.
Mix together the dry ingredients in the cucumber mixture. Stirring well to blend, then add the vinegar. (This prevents lumps].
Heat on stove. After it come to a boil, cook mixture for 20 minutes, stirring constantly to prevent burning. Place in sterilized jars and seal hot.
"off the Boat" Sicilian Pasta Sauce


Ingredients:
fresh onion, olive oil, tomato sauce, salt, pepper

Directions:
Chop your 1/2 medium onion.
Take a medium size pot and simmer together your chopped onions and oil over medium heat until onions are tender.
Pour in your tomato sauce and stir well.
let your sauce come to a boil for at least a half an hour.
****(Please stir frequently or your sauce will stick to the bottom of the pot and eventually burn.].
reduce heat to medium-low.
Stir in your desired amount of salt and pepper.
cook for an additional half an hour.
After at least an hour of cooking, bring a pot of water to a boil for your pasta.
Let the sauce cook until pasta is drained and ready.
Scoop some sauce into your drained pasta to coat.
Serve with a scoop of pasta sauce ontop and enjoy!
*You can add anything to this base pasta sauce -- we Italians sometimes will throw in cooked tender cauliflower for one dish or asparagas, or drained/fried ground beef for pasta bolognese, etc.you get the idea.
Mushroom Lentil Soup (Crock Pot)


Ingredients:
water, olive oil, onion, celery, carrots, chili powder, tomatoes, vegetable broth, lentils, lemon juice, pepper, salt, chives, parsley

Directions:
In a heatproof measuring cup or bowl combine hot water and dried mushrooms and let stand for 30 minutes or so, strain but reserve liquid. Pat dry and chop. Set aside.
In a skillet over medium heat, heat oil and then add onion, celery and carrots, cook stirring until softenened (5-10 minutes]. Stir in chili powder and mushrooms and cook another minute or so.
Stir in tomatoes (with juice] and bring to a boil. Transfer to crock pot.
Add vegetable broth, reserved mushroom liquid and lentils. Cover and cook on low for 8-10 hours (or high for 4-5 hours] or until vegetables are tender.
Stir in lemon juice, salt and pepper.
Spoon into bowls and garnish with  chives or parsley (we used  chives -- yum!].
Creamy Colada Smoothie


Ingredients:
crushed pineapple, cream of coconut, milk, banana

Directions:
"Place all ingredients in blender and blend until smooth.  Serve immediately."
Karela (Bitter melon or gourd)


Ingredients:
bitter melon, potatoes, onions, chopped tomatoes, cumin seed, turmeric powder, red chili powder, coriander powder, mango powder, black pepper, salt

Directions:
Rinse bitter melon.
Trim on both ends as needed and scrape any blemishes or hard skin.
Cut into small rounds.
Heat the oil in a skillet on medium-high heat.
Add karela almost in a single layer; stir and cook until brownish.
Reduce the heat if they tend to burn.
Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
Add the tomatoes.
Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact].
Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
Stuff all the karela this way.
Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
Stir gently so that stuffing does not come out.
When half cooked, add the onions.
Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.
Bacon Wrapped Beef Tenderloin With Herb Stuffing


Ingredients:
butter, garlic cloves, fresh parsley, beef tenderloin, bacon, canola oil

Directions:
Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.].
Preheat oven to 400°F Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
Vegetable Dip
Category: appetizers-and-snacks
By Cindy Trahin

Serve this tasty dip with fresh vegetables of your choice.

Ingredients:
⅔ cup mayonnaise
⅔ cup sour cream
2 teaspoons Beau Monde ™ seasoning
1 tablespoon dried dill weed
1 tablespoon dried parsley
1 tablespoon minced onion

Directions:
Mix together mayonnaise, sour cream, Beau Monde seasoning, dill, parsley, and minced onion. Blend well. Refrigerate for 4 hours before serving.

Prep time: 5 mins
Total time: 4 hrs 5 mins
Yields: 8 to 12 servings

Calories: 116.4
Fat: 12.4 g
Saturated fat: 3.1 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 10.3 mg
Sodium: 158.2 mg
Patricia Polacco's Thunder Cake


Ingredients:
shortening, sugar, vanilla, eggs, cold water, tomato puree, cake flour, cocoa powder, baking soda, salt

Directions:
Preheat oven to 350°F., Grease and flour two 8 1/2 inch cake pans., Cream together the shortening and sugar., Beat in the vanilla and egg yolks., Mix in the cold water and pureed tomatoes., Beat the egg whites until they are stiff and fold into egg/tomato mixture., Sift the cake flour, cocoa, baking soda, and salt., Mix dry mixture into wet., Pour batter evenly into cake pans., Bake for 35 to 40 minutes., Let cakes cool on wire racks before frosting with chocolate buttercream icing., Optional: Top with fresh strawberries.
Healthy Vegan Coleslaw


Ingredients:
head of cabbage, vegan mayonnaise, apple cider vinegar, mustard, Splenda granular, pepper, salt

Directions:
Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw].
In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
Pour dressing over the shredded cabbage and mix well.
Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :]
Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.
Hope you enjoy!
Buffalo Chicken Dipping Balls
Category: appetizers-and-snacks
By PRINCESSCOOK1

They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.

Ingredients:
2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4  green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot®)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3  eggs, beaten
1 cup plain bread crumbs

Directions:
Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack. Fry the breaded balls in the hot oil until slightly browned, about 1 minute.

Prep time: 15 mins
Cook time: 1 min
Total time: 2 hrs 16 mins
Yields: 48 balls

Calories: 351.4
Fat: 21.2 g
Saturated fat: 7.1 g
Carbohydrates: 16.9 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 22 g
Cholesterol: 106.5 mg
Sodium: 1172.1 mg
Chavrie Stuffed Turkey Burger!


Ingredients:
ground turkey, eggs, thyme leaves, garlic

Directions:
•	Slice Chavrie® goat log into 6 equal disks.
•	In a large bowl, combine the ground turkey, eggs, garlic and a pinch each of salt and pepper.
•	Mix gently to bring all the ingredients together; do not over mix.
•	Form meat mixture into 12 patties. On 6 of the patties, gently place Chavrie® disks onto patties, pressing down lightly.
•	Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
•	Place patties on grill 4 minutes, until bottom is brown. Turn the burgers over and cook an additional 4 minutes, or until done to your preference.
•	Place in rolls and serve with your favorite accompaniments.
Southwestern Couscous


Ingredients:
green onion, unsalted butter, margarine, fat free chicken broth, no-salt-added stewed tomatoes, ground cumin, chili powder, couscous, black beans, extra-sharp cheddar cheese

Directions:
In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
Stir in broth, tomatoes, cumin, and chili powder.
Heat to a boil, and then remove from heat.
Stir in couscous and beans; then cover and let stand for 5 minutes.
Fluff couscous mixture with a fork.
Top each serving with cheese and remaining green onions.
White Bean Pate with Tomato Relish


Ingredients:
baguette, tomatoes, parsley, capers, sugar, cannellini, thyme, lemon, rind of, lemon juice, garlic, salt

Directions:
Stir ingredients for tomato relish together., Season with pepper, stir occasionally., In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt., Whirl til smooth., Spoon bean pate into serving crock, or serve pate on toasts with relish.
Lighter Banana Crumb Muffins
Category: bread
By aradi

A basic banana muffin with crunchy topping. Fat free! I prefer organic applesauce.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3  very ripe bananas, mashed
¾ cup packed brown sugar
1 tablespoon agave syrup
1  egg, beaten
⅓ cup unsweetened applesauce
⅓ cup packed brown sugar
2 tablespoons all-purpose flour
⅛ teaspoon ground cinnamon
1 ½ teaspoons unsweetened applesauce

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Whisk 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl. Beat bananas, 3/4 cup brown sugar, agave syrup, egg, and 1/3 cup applesauce in a separate bowl until thoroughly combined. Stir banana mixture into the dry ingredients to make a smooth batter. Fill muffin cups about 2/3 full of batter. Mix 1/3 cup brown sugar, 2 tablespoons flour, and cinnamon in a bowl; stir 1 1/2 teaspoons of applesauce into the mixture until it resembles coarse crumbs. Sprinkle topping over muffins. Bake in the preheated oven until lightly golden brown and a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 177.8
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 41.5 g
Sugars: 25 g
Dietary fiber: 1.4 g
Protein: 2.6 g
Cholesterol: 15.5 mg
Sodium: 254.6 mg
Mango-Strawberry Salsa
Category: appetizers-and-snacks
By Sarah Waller

A refreshing summer salsa for those who want something not so spicy. Extremely easy and very flavorful. Serve chilled with tortilla chips.

Ingredients:
2 tablespoons balsamic vinegar
⅔ cup orange juice
¼ cup lemon juice
2 tablespoons lime juice
2  diced fresh mango
2 pints strawberries, diced

Directions:
Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

Prep time: 20 mins
Total time: 40 mins
Yields: 3 cups

Calories: 51.2
Fat: 0.3 g
Carbohydrates: 12.9 g
Sugars: 9.7 g
Dietary fiber: 1.9 g
Protein: 0.7 g
Sodium: 2.2 mg
Papa a la Huancaina (Huancayo-Style Potatoes)
Category: world-cuisine
By marco

This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.

Ingredients:
12  Yukon Gold potatoes
1 tablespoon olive oil, or to taste
1  onion, sliced
6  chile peppers, halved lengthwise and seeded
1 pound cream cheese, softened
1 pound queso fresco (Mexican fresh cheese), crumbled
¼ cup vegetable oil
1 clove garlic
2 teaspoons salt
½ teaspoon ground black pepper
⅓ cup evaporated milk
4  hard-boiled eggs, halved lengthwise
8 leaves lettuce
8  black olives, pitted and halved

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly. Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes. Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins. Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved. Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 586.1
Fat: 37.3 g
Saturated fat: 18.2 g
Carbohydrates: 45.5 g
Sugars: 4.5 g
Dietary fiber: 4.2 g
Protein: 19.9 g
Cholesterol: 189.9 mg
Sodium: 927.1 mg
Chicken Salad  Sandwiches With Poppy Seed Dressing


Ingredients:
mayonnaise, honey, poppy seeds, fuji apples, gala apples, dried cranberries

Directions:
Mix together mayo, honey, vinegar and poppy seeds., Add salt and pepper to taste., Add other ingredients, mix well., Let stand in refrigerator for at least one hour., Beware, the cranberries will begin to bleed into the salad if left overnight., Apply to bread of your choice.
Tartar Sauce


Ingredients:
capers, dill pickle, fresh parsley, mayonnaise, lemon juice, fresh ground pepper, salt

Directions:
Mix all the ingredients together adding the lemon juice last., Store up to one week in a sealed container., Add 1 tbsp of boiling water before sealing.