xiaoxl/recipe_data huggingface dataset:
Onion Soup Les Halles - Vegetarian


Ingredients:
butter, onions, port wine, bouquet garni, croutons, gruyere cheese

Directions:
In a large pot, heat the butter over medium heat until it is melted and begins to brown. Add the onions and cook over medium heat, stirring occasionally, until they are soft and browned (about 20 minutes]. Onion soup, unsurprisingly, is all about the onions. Make damn sure the onions are a nice, dark, even brown color.
Increase the heat to medium high and stir in the port wine and the vinegar, scraping all that brown goodness from the bottom of the pot into the liquid. Add the vegetable stock. Add the bouquet garni, and bring to a boil.
Reduce to a simmer, season with salt and pepper, and cook for 45 minutes to an hour, skimming any foam off the top with a ladle. Remove the bouquet garni.
For the croutons and cheese:
When the soup is finished cooking, ladle it into the individual crocks. Float two croutons side by side on top of each. Spread a generous, even heaping amount of cheese over the top of the soup. You want some extra to hang over the edges as the crispy, near-burnt stuff that sticks to the outer sides of the crocks is often the best part, once it comes out from under the heat.
Place each crock under a preheated, rip-roaring broiler until the cheese melts, bubbles, browns, and even scorches slightly in isolated spots. The finished cheese should be a panorama of molten brown hues ranging from golden brown to dark brown to a few black spots where the cheese blistered and burned. Serve immediately—and carefully. You don’t know pain until you’ve spilled one of these things.
If your broiler is too small or too weak to pull this off, you can try it in a preheated 425°F/220°C oven until the cheese is melted. A nice optional move: Once the mound of grated cheese starts to flatten out in the oven, remove each crock and, with a propane torch, blast the cheese until you get the colors you want.
Vegan Refried Beans
Category: side-dish
By Emma Maher

Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream.

Ingredients:
1 tablespoon olive oil
1  onion, diced
1 (15 ounce) can pinto beans, drained
3 tablespoons tomato paste
chili powder to taste
1 cup vegetable broth

Directions:
Heat oil in a medium skillet over medium heat.  Saute onions until tender.  Stir in beans, tomato paste, chili powder and vegetable broth.  Cook 5 minutes, or until stock has reduced.  Mash with a potato masher.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 201.8
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 33.9 g
Sugars: 3 g
Dietary fiber: 11.1 g
Protein: 11 g
Sodium: 142.5 mg
Thai Chicken Curry in Coconut Milk
Category: world-cuisine
By NELL ROSS

This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.

Ingredients:
1 tablespoon vegetable oil
1 teaspoon curry paste
1 ¼ pounds skinless, boneless chicken breast meat - cut into strips
1  onion, coarsely chopped
1  red bell pepper, cut into strips
1 tablespoon grated lemon zest
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
⅓ cup chopped fresh cilantro

Directions:
Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

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

Calories: 268.8
Fat: 12.3 g
Saturated fat: 4.7 g
Carbohydrates: 6.4 g
Sugars: 2.8 g
Dietary fiber: 1.3 g
Protein: 30.9 g
Cholesterol: 80.9 mg
Sodium: 378.6 mg
Bratwurst Tacos


Ingredients:
8-inch flour tortillas, cheddar cheese, iceberg lettuce, onion, tomatoes, salsa

Directions:
Grill brats over warm coals until cooked through, about 20-25 minutes.
Warm tortillas briefly in the microwave, until softened.
On flour tortilla, place a cooked brat, some of the cheese, lettuce, onion, and tomato; top with salsa.
Serve at once.
Smoky Orange Glazed Pork Chops


Ingredients:
orange zest, brown sugar, red wine vinegar, garlic clove, green onion, salt, pepper, orange

Directions:
Stir the sauce with  the orange juice, orange zest, brown sugar, vinegar, garlic and green onion, until blended.  Score the fat on the pork chops with sharp knife and sprinkle evenly with salt and pepper.  Pour the marinade over the pork chops and marinate, covered, in the refrigerator for at least 4 hours or overnight.
Preheat the grill to medium-high.  Remove the pork chops from the marinade and reserve on a plate; transfer the marinade to a saucepan.  Bring the marinade to boil.  Reduce the heat and simmer , uncovered, for 5 minutes.
Set  pork chops on the grate, close the lid and reduce the temperature to medium.  Grill for 7 minutes.  Turn the chops and brush with the cooked marinade.  Add the orange slices to the grill and brush with more of the marinade.  Grill meat and fruit, basting occasionally, with remaining marinade, and turning as needed, for about 7 minutes or until chops are just slightly pink in the center.  Serve chops on a bed of grilled oranges.
Speckled Golden Rice


Ingredients:
olive oil, red bell pepper, cooked white rice, turmeric, butter, parsley flakes, milk

Directions:
Sauté red bell pepper in olive oil.
Prepare Golden Rice by thoroughly mixing remaining the ingredients, cover, and place in the microwave oven for 2 minutes.
Remove rice and stir in sautéed red bell pepper.
Fruit Crumb Bars


Ingredients:
all-purpose flour, brown sugar, baking soda, butter

Directions:
Preheat the oven to 350 degrees F.
In a mixing bowl, stir together flour, oats, brown sugar, and baking soda.
Stir in melted butter until combined. Set 2 cups of the mixture aside for topping.
Press the remaining mixture into the bottom of an ungreased, foil-lined 15x10x1-inch baking pan. Bake at 350 degrees F for 12 minutes.
Cut large pieces of fruit in pie filling so they are smaller. Carefully spread pie filling on top of baked crust.
Sprinkle the reserved topping mixture over the pie filling, and gently pat the mixture into the filling.
Bake at 350 degrees F for 20-25 minutes more (I usually only do 21 minutes] or until the top is golden.
Cool in pan on a wire rack. When cool, cut into bars.
Bonbon Baked Turnovers- "Empanaditas Bombón"


Ingredients:
herbs, cilantro leaves, plantain, black pepper, cayenne pepper, salt, egg

Directions:
I use Fargo pastry dough for argentinian "tapas". If not, you could replace with phyllo dough, but try to make them very thin.
Cook the gound meat at medium heat until it browns. Do not over cook or let dry up. Add salt, black pepper, and red pepper to taste. Add the ripe pantain cut into small squares and the red peppers with it's juice. Keep tasting for more salt or pepper. Remember not to let it dry. When the beef is fully cooked add ½ to 3/4 minced cilantrillo. Sautée until plantains are cooked and all the juice in the pan almost dries up. Careful not to dry up the meat too much. Once it's done, let it cool down to room temperature. If you add the meat hot it will soften the dough to much.
When the meat is already room temperature, preheat the oven to 375. LIghtly grease your pans. Do not preheat them. Start filling up the "plantillas" (pastry dough] with one tablespoon of ground meat. Do not overfill them or they will open up. Close them in a half moon shape. In the center of the border fold and pinch. Repeat on each side from the center out. When you have already pinched all the border, "sit" the turnover with the border facing up. Repeat with all the turnovers. Beat one egg and brush the turnovers. Bake for 25 minutes or until golden.
Easy Fried Zucchini
Category: side-dish
By Stephsteph

These are delicious, easy, and can be made from ingredients you already have in the kitchen. They are always a big hit in our home.

Ingredients:
2  zucchinis, cut into 1/2-inch slices
2  eggs, beaten
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons olive oil
salt and ground black pepper to taste

Directions:
Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack. Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 255.9
Fat: 17.3 g
Saturated fat: 3.3 g
Carbohydrates: 20 g
Sugars: 3.6 g
Dietary fiber: 1.6 g
Protein: 6 g
Cholesterol: 93 mg
Sodium: 301.4 mg
White Chocolate Peppermint Bark


Ingredients:
"white chocolate"

Directions:
Line a 9x13" baking pan with aluminum foil.
Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
Do not let the chocolate burn!
Remove from heat and stir in the 1/3 cup of crushed candy canes.
Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
Melt semisweet chocolate pieces.
Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
Sprinkle with the remaining 2 tablespoons of crushed candy canes.
Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so].
Cut or break the bark into serving pieces.
Jagged edges are ok.
These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.
Spring Asparagus Angel Hair Pasta


Ingredients:
asparagus, salt, olive oil, garlic cloves, shallot, crushed red pepper flakes, fresh chives, angel hair pasta, parmesan cheese

Directions:
Rinse the asparagus and remove the bottom inch of the stem.
Cut the tips into 2 inch pieces.
Cut the remaining piece julienned.
Set the asparagus aside.
Bring a large pot of water to a boil, add salt.
In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
Add the lemon juice and reduce by half.
Drop the pasta and the asparagus tips into the boiling water.
Cook until the pasta is ala dente, about 3 - 4 minutes.
Drain for a few minutes and add to the pan.
While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
Toss in the chives, the pasta and cook until the remaining water has evaporated.
Season with salt and freshly ground pepper.
Remove from heat and add the Parmesan cheese.
Serve immediately.
(When I make this a second time, I'm going to add a little lemon zest in step 7].
Brown Sugar Wings


Ingredients:
catsup, brown sugar, Worcestershire sauce, cider vinegar, salt, pepper, chicken wings

Directions:
In a medium bowl, whisk together catsup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
Divide wings between baking sheets, and toss with reserved 1 cup sauce.
Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked wings with 1/2 cup sauce, and serve with remaining sauce on the side.
Fried Rice Restaurant Style
Category: main-dish
By jostrander

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Ingredients:
2 cups enriched white rice
4 cups water
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
2  eggs
soy sauce to taste
2 tablespoons sesame oil, to taste

Directions:
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 261.2
Fat: 8.4 g
Saturated fat: 1.5 g
Carbohydrates: 39.7 g
Sugars: 1.3 g
Dietary fiber: 1.4 g
Protein: 5.8 g
Cholesterol: 46.5 mg
Sodium: 380.9 mg
Chipotle-Pumpkin Soup


Ingredients:
acorn squash, water, olive oil, butter, yellow onion, carrots, red bell pepper, garlic cloves, chicken broth, vegetable broth, chipotle chiles in adobo, salt, fresh ground black pepper, fresh rosemary, creme fraiche

Directions:
Preheat the oven to 400°F.
Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.
Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth.  Reheat if necessary and serve warm. Season with salt and pepper to taste.
Optional garnishes:  Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.
Really Easy Strawberry Jam


Ingredients:
strawberries, sugar, lemon juice

Directions:
Combine strawberries and sugar in a medium heavy based pan. allow to stand for 10 minutes
Add lemon juice.
Stir gently over low to medium heat until all the sugar dissolves.
Bring slowly to the boil, reduce heat and simmer on low to medium heat for 35 minutes or until jam gels when tested.
Remove jam from heat and allow bubbles to subside.
Set aside for 2 minutes then ladle hot mixture into sterilized jars. seal immediately.
Store in cool, dark place. Refrigerate after opening.
Vegan Mint Milanos


Ingredients:
soymilk, sugar, canola oil, vanilla extract, orange zest, flour, cornstarch, baking powder, salt

Directions:
Preheat oven to 350Â°F Grease 2 large cookie sheets.
In a large mixing bowl, use a fork to mix milk, sugar, oil, vanilla, and zest.
Add half of the flour, along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix until you have a soft, pliable dough.
Make sure your hands are very clean and dry, and dust them with flour. Roll 1 tablespoon of dough into a ball, and then roll it into a log about 1 1/2 inches long.
Flatten with the palm of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges with your fingers.
Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don't spread much.]
Bake for 15 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let sit for 2 minutes. Use a spatula to transfer to a cooling rack.
Melt the chocolate on the stove or in the microwave. Mix in the peppermint extract.
After 10 minutes, when the cookies are cool enough to handle, take a cookie and dip the flat bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don't press too hard!
Continue with the remaining cookies until you have 16 sandwiches. Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving by leaving them out for about half an hour.
Peppered Turkey Bacon-Oven Made


Ingredients:
black pepper, parchment paper

Directions:
Preheat oven to 400.
Line a cookie sheet with parchment paper and give it a spray of cooking spray(PAM].
Lay the bacon out on the sheet making sure not to overlap. (you may need to make 2 batches].
Sprinkle with black pepper.
Put into oven for 12 minutes and then start watching until it gets as crisp as you like.
I leave it in for around 15 minutes.
Take out of the oven and put the bacon on a plate covered with paper towels to drain.
Enjoy!
Simple Black-Eyed Pea Salad
Category: salad
By CookBrooke

Every time I make this, I am amazed at how delicious it is and wonder why I don't make it every night. I always get rave reviews for this simple salad. If you remove the seeds and ribs from the chilies there is really no heat.

Ingredients:
2 (15 ounce) cans black-eyed peas, drained and rinsed
1 small red onion, diced
2  jalapeno peppers, seeded and chopped
¼ cup olive oil
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

Directions:
Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 292.3
Fat: 14.7 g
Saturated fat: 2.2 g
Carbohydrates: 31.2 g
Sugars: 1 g
Dietary fiber: 7.4 g
Protein: 10.2 g
Sodium: 628.9 mg
Turkey, Mozzarella and Swiss Cheese Picnic Loaf


Ingredients:
fresh spinach leaves, mozzarella cheese, swiss cheese, red onion, tomatoes, cucumber

Directions:
Heat oven or grill to 350ºF.
Cut 1" slice off of top of bread, remove inside leaving a 1/2-inch shell.
Lightly brush inside of shell and top with dressing.
Place spinach leaves on bottom, overlapping.
Toss cheese together and sprinkle half on bottom over spinach leaves.
Then add in order, layering, the onion, turkey, tomato and cucumber.
Top with remaining cheese.
Put top of bread loaf back on.
Wrap in foil.
Bake 45 minutes in oven, or about 30-45 minutes on grill, covered.
Cool 10 minutes.
Cut into wedges.
Serve hot or cold.
About 4-6 servings.
*If you'd prefer to not bake this at all, just use sliced cheeses instead of grating it! :].
Sausage Casserole


Ingredients:
pork sausage, cheddar cheese, eggs, milk, salt, pepper

Directions:
"Spray muffin pan with pam.  Brown and drain sausage.  Place 1 or 2 tablespoon sausage in muffin tins.  Top with 2 tablespoon cheese (more or less to taste].  Pour beaten eggs in each tin.  Bake 350 for 10 to 12 minutes.  Until eggs are done."
Meat Pies (Middle East, Palestine)


Ingredients:
hamburger meat, onion, pine nuts, salt, pepper, allspice, lemon juice, vinegar, butter, margarine

Directions:
Saute onions in butter until tender.
Add meat and spices.  Saute until tender.
Add browned pine nuts and lemon/vinegar.  When cool, its ready to be used for stuffing.
Using the basic dough recipe I have posted
Recipe #323574.
roll out the 2 1/2" ball of dough out to 4" circles (more like squares with rounded edges].
Put a heaping tablespoon of filling on each circle.
Fold the bottom to the middle and bring in sides to center to form triangle (I you put one corner directly in front of you, then you would fold down the top corner, and bring in the sides, and you should have a triangle].
Press down seams firmly and pinch ends together.
Grease pan and place pies on pan (seams down], and brush tops with olive oil.
Bake in a preheated 400 degree oven until pies are golden brown.
Enjoy!
Lime and Thyme Potato Salad


Ingredients:
potatoes, mayonnaise, sour cream, lime peel, lime juice, fresh thyme, salt, black pepper

Directions:
In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 10-12 minute or just until tender. Drain.
Meanwhile, for dressing, in a large bowl combine mayonnaise, sour cream, lime peel, lime juice, thyme, salt and pepper. Add the cooked potatoes; toss gently to coat. Cover and chill for 6 to 24 hours.
To serve, if the salad seems too stiff after chilling, stir in a little milk to moisten. If desired, garnish with lime peel and additional fresh thyme.
Carolers' Cider


Ingredients:
orange, clove, cinnamon sticks, honey, lemon slice, apple cider

Directions:
Stick orange with whole cloves, set aside., Heat apple cider with cinnamon sticks and honey., Stir until honey is dissolved., Add orange and simmer., Serve in mugs from the stove using lemon slices or cinnamon sticks to garnish.
Juicy Marinated Steaks
Category: meat-and-poultry
By Denis

Tender, marinated steaks with a taste that will enhance and not overpower the flavor of a good steak.

Ingredients:
¼ cup canola oil
¼ cup high-quality root beer
2 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce
2 tablespoons steak sauce (such as Heinz 57®)
1 teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon ground thyme
½ teaspoon dried rosemary
4 (6 ounce) rib-eye steaks

Directions:
Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl. Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade. Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 373
Fat: 29.7 g
Saturated fat: 7.4 g
Carbohydrates: 6.5 g
Sugars: 3.8 g
Dietary fiber: 0.4 g
Protein: 19.3 g
Cholesterol: 60.3 mg
Sodium: 1269.3 mg
Three-Cheese Ball


Ingredients:
cream cheese, cheddar cheese, blue cheese, pecans, crushed pineapple, parsley, green onion, Worcestershire sauce, garlic powder, curry powder, sesame seeds

Directions:
Combine the cream cheese, Cheddar cheese, and blue cheese in a medium mixing bowl; stir until well blended.  Add nuts and the next 6 ingredients; stir well to combine.
Shape the cheese mixture into a ball; cover and chill at least 1 hour. Remove from the refrigerator before serving and roll in toasted sesame seeds. (You can toast them in a skillet really quickly].
Serve with an assortment of crackers.
Classic Gingersnaps


Ingredients:
ground ginger, ground cinnamon, ground nutmeg, baking soda, egg, molasses, sugar

Directions:
HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
COMBINE Homemade Cookie Mix, ginger, cinnamon, nutmeg and baking soda in large bowl. Add egg and molasses. Mix well. Shape into 3/4-inch balls and roll in sugar. Place about 2-inches apart on prepared baking sheets.
BAKE 6 to 8 minutes. Cool on baking sheet for 2 minutes. Cool completely on cooling rack.