xiaoxl/recipe_data huggingface dataset:
Swedish Cream Sauce (Graddsas)


Ingredients:
shallot, carrot, soy sauce, butter, fresh ground pepper

Directions:
Peel and dice the shallot and carrot.
Melt butter in a sauce pan and saute the vegetables over medium heat until soft.
Add the cream, soy sauce, bouillon and pepper.  Whisk until the cream sauce is thickened and remove from the heat.
Strain the sauce to remove the vegetable particles.  Taste the sauce and adjust the seasoning.
Serve over meatballs or patties with onions and/or potatoes.
Cashew Wok Chicken


Ingredients:
chicken broth, cornstarch, soy sauce, ground ginger, boneless skinless chicken breast, green bell pepper, red onion, sliced water chestnuts, mushrooms, dry-roasted cashews, green onions

Directions:
Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
Heat wok or large skillet.
Add 1 tbsp of the oil and coat the surface.
Add chicken and stir-fry till done.
Remove chicken; set aside and keep warm.
Add remaining 1 tbsp oil to wok or skillet.
Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
Add cornstarch mixture to vegetables.
Cook and stir about 1 minute or until sauce thickens.
Stir in chicken and cashew coating them with the sauce.
Garnish with green onions.
Serve with rice.
Amazing Thai Peanut Chicken


Ingredients:
soy sauce, creamy peanut butter, white wine vinegar, rice vinegar, cayenne pepper, olive oil, boneless skinless chicken breast halves, garlic, green onion, broccoli florets, green pepper, curry powder

Directions:
In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
Serve over rice or rice noodles.
Perfect Egg Salad Finger Sandwiches


Ingredients:
hard-boiled eggs, sour cream, fresh dill, fresh chives, fresh ground pepper

Directions:
Combine all of the ingredients except the bread in a large bowl. Stir with a fork to soften the eggs and mix thoroughly.
Using a cookie cutter, biscuit cutter or shot glass, cut four rounds from each slice. Place a dollop on half of the rounds and top each with the remaining bread.
Butter Rum Walnut Apple Pie


Ingredients:
butter, brown sugar, rum, ground nutmeg, sliced apples, flour, flour, sugar, walnuts

Directions:
In a large (large enough to hold apples] heavy sauce pan melt 1/4 cup butter and brown sugar.
Stir rum and nutmeg into brown sugar mixture.
Add sliced apples toss to coat; simmer, covered, for 10 minutes, til apples are tender; toss with 2 tbl flour; cool slightly then pour into unbaked pie shell.
In a medium bowl mix together flour and sugar.
Cut in 1/4 cup butter until crumbly, add walnuts and sprinkle over apples.
Bake at 375 degrees for 35 minutes.
Cheeseburger Quiche


Ingredients:
tomatoes, onion, low-fat swiss cheese, skim milk, cornstarch, dill pickle

Directions:
Preheat oven to 350 degrees F.
After dicing the tomatoes and pickles, place them in a paper towel and pat completely dry so that there is no juices.
In a medium skillet brown ground beef, then drain thoroughly.
Mix ground beef with tomatoes, pickles and onions.
Sprinkle cheese in a cooking spray coated 9x9 casserole dish.
Top with ground beef mixture.
In a seperate bowl, combine milk and cornstarch. Add egg substitute and mix well.
Pour over ground beef.
Bake for 30 to 40 minutes, or until custard is set.
Hearts of Palm Salad
Category: salad
By HEATHER SG

This salad is very easy to make and always requested by my family.  People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.

Ingredients:
3 (14.25 ounce) cans hearts of palm, drained and sliced
2 (.7 ounce) packages dry Italian-style salad dressing mix
½ cup white wine or champagne vinegar
6 tablespoons water
1 cup olive oil
1 (8 ounce) jar green olives, sliced
1 (6 ounce) can sliced black olives
2 tablespoons bacon bits

Directions:
In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight. Before serving, sprinkle the green and black olives, and bacon bits over the salad.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 317.4
Fat: 33.3 g
Saturated fat: 4.6 g
Carbohydrates: 4.7 g
Sugars: 2.6 g
Dietary fiber: 1.2 g
Protein: 1.6 g
Cholesterol: 1.3 mg
Sodium: 1755.1 mg
Coffee Cake Goldmine


Ingredients:
shortening, granulated sugar, vanilla, eggs, all-purpose flour, baking powder, baking soda, sour cream, butter, light brown sugar, cinnamon, pecans, golden raisins, chocolate pieces

Directions:
For the topping: Cream butter, brown sugar and cinnamon together.
Stir in pecans, raisins and chocolate pieces, and mix well then set aside.
For the cake: Cream shortening.
Add sugar, beating until light.
Add vanilla.
Beat in eggs, one at a time, beating well after each egg.
Sift together the flour, baking soda and baking powder.
Stir in flour mixture alternately with sour cream, beating well after each addition.
Place 1/2 of the batter mixture into a greased and lined (bottom] 10 inch tube pan.
Sprinkle with 1/2 of the topping mixture, then add second 1/2 of batter mixture and sprinkle the top evenly with the remaining topping.
Bake at 350 deg.
for 50 minutes until tester comes out clean.
Cool on a rack in the pan, and when cool invert onto a plate to serve.
Quick and Easy Pancit
Category: world-cuisine
By Heather Maurer

Quick, Easy and delicious! Will remind you of Island Fiestas!

Ingredients:
1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1  onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4  carrot, thinly sliced
¼ cup soy sauce
2  lemons - cut into wedges, for garnish

Directions:
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 Servings

Calories: 369
Fat: 4.9 g
Saturated fat: 1.3 g
Carbohydrates: 65.1 g
Sugars: 7.1 g
Dietary fiber: 7.3 g
Protein: 18.1 g
Cholesterol: 35 mg
Sodium: 788.6 mg
Simple Chocolate Frosting


Ingredients:
unsalted butter, vanilla, salt, powdered sugar, milk

Directions:
In a medium microwavable bowl, combine 1 tablespoon unsalted butter or regular butter and 1/2 ounce unsweetened chocolate, cut up. Microwave on (high] for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat].
Stir until smooth; cool to room temperature.
Stir in 1/2 teaspoon vanilla and dash salt.
With electric mixer on low speed, beat in 3/4 cup sifted powdered sugar and 1 to 2 tablespoons milk; beat on high speed until desired consistency. Spread over top of cake.
Sweet and Spicy Meatloaf


Ingredients:
sage sausage, onion, celery rib, garlic, paprika, salt, pepper, egg, brown sugar, white wine, basil, parsley, sweet and spicy barbecue sauce

Directions:
Preheat oven to 350 degrees.
Take Meatloaf Mix ( Veal, Hamburger, Pork] and Sage Sausage put in bowl pour White wine, Paprika, Salt, Pepper, Sazon, Sofrito, 1 Egg, Bread crumbs, Basil, Parsley, Brown sugar then cut and put  Onion, Celery, Garlic, yellow and  red Peppers mix together well.
Get a larger glass pan put vegetable oil on bottom.
Take meat and form it so it fits whole pan then take side of hand and make small indent in the middle of meatloaf making the sides even. Then take BBQ sauce pour on top take spoon and spread it to cover the top of meatloaf and sides.
Put in oven and cook for 35 to 40 minutes.
Macaroni  'n Cheese Soup


Ingredients:
broccoli, onion, water, milk, cooked ham

Directions:
Cook macaroni according to package directions, drain and set aside.
Combine broccoli, onion, and water in saucepan.
Bring to a boil, cook 2 minutes; do not drain.
Stir in cooked macaroni, packet of cheese sauce,, milk, cheese soup, ham, salt, and pepper.
Return to a boil, stirring occasionally.
Ladle soup into 6 bowls.
Family Favorite Sloppy Joes
Category: main-dish
By ACPHIFER

This is a simple recipe that was given to me by my mother. She served it when I was a child, and my family of 6 loves it too. Serve on hamburger buns.

Ingredients:
1 pound ground beef
1 cup ketchup
½ (12 ounce) bottle chili sauce
½ cup dark brown sugar
¼ cup grated Parmesan cheese, or to taste
1 teaspoon sweet pickle relish
1 teaspoon minced onion
1 teaspoon Worcestershire sauce

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ketchup, chili sauce, brown sugar, Parmesan cheese, relish, onion, and Worcestershire sauce into ground beef; simmer until heated through and flavors blend, 20 to 25 minutes.

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

Calories: 264.5
Fat: 10.2 g
Saturated fat: 4.2 g
Carbohydrates: 29.4 g
Sugars: 27.6 g
Dietary fiber: 0.2 g
Protein: 14.8 g
Cholesterol: 50.2 mg
Sodium: 597.3 mg
Mango Tart Fresh


Ingredients:
mangoes, sugar, sour cream, plain yogurt, milk, flour, sugar, butter

Directions:
Beat butter and sugar until light and fluffy.
Add flour, milk and almond extract. Beat at low speed until well blended. Press dough onto bottom and sides of 10" tart pan with removable bottom. Prick bottom with fork and bake at 400' for 13-20 minutes until light golden brown.
Cool completely. Stir together the sour cream and sugar. Spread over crust.
Sprinkle with coconut. Arrange mangos on top.
Lobster & Shrimp Rolls


Ingredients:
lobster tail, shrimp, kosher salt, thyme, dill, lime juice

Directions:
Ensure that lobster and shrimp are completely thawed. Allow to thaw in the refrigerator or by gradually running warm water over the meat while in a sealed plastic bag. Don't use the microwave "defrost" setting, as this will precook part of the meat, resulting in overcooking!
Bring a large pot of water to a boil. Sprinkle in kosher salt and thyme to season the water.
While the water is starting to boil, season shrimp with salt and pepper. Coat a non-stick pan with cooking spray, and cook shrimp on medium heat until pink, 3-5 minutes. Cover and place in refrigerator to cool.
Once water comes to a boil, add lobster tails, and reduce heat to low. The water should fully cover the lobster tails.
Steam lobster tails for about 10 minutes. The color will change to a bright red. Check the flesh to see if it looks cooked. If the meat looks clear in any part, boil for an additional minute at a time and check again.
While lobster tails are still hot, carefully cut them in half using kitchen shears. The lobster will continue to cook in the shell, resulting in overcooking, if you don't do this.
Remove lobster from shell using a fork, Remove any broken pieces of the shell, then cut lobster in small chunks. Remove tails from shrimp and cut into chunks of similar size.
Blend olive oil mayonnaise, finely chopped dill, and lime juice together, then mix in lobster and shrimp pieces.
Allow to fully cool in a refrigerator before serving.
Celery Salt
Category: everyday-cooking
By CarolynCooks

Make your own celery salt using leftover celery leaves! Using the microwave to dry them preserves the fresh taste and color. Plus, you can choose your favorite salt and avoid commercial additives. Store in an airtight shaker. Allow to sit for a week or two before using for optimal flavor.

Ingredients:
½ cup loosely-packed celery leaves, cut into 1-inch pieces
¼ cup kosher salt

Directions:
Line a microwave-safe plate with a paper towel. Place celery leaves in a single layer and cover with a second paper towel. Microwave leaves, rearranging if needed, in 30-second intervals until dry and crispy. Uncover and cool, about 10 minutes. Measure out 2 tablespoons of dried leaves and crumble with your fingers. Add to salt and mix well. Briefly pulse in a spice grinder if desired.

Prep time: 5 mins
Cook time: 1 min
Total time: 16 mins
Yields: 1 /4 cup celery salt

Calories: 0.8
Carbohydrates: 0.2 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Sodium: 1901.9 mg
Swiss Steak


Ingredients:
boneless beef round steak, seasoning salt, new potatoes, onion, diced tomatoes with basil oregano and garlic, fresh parsley

Directions:
Remove excess fat from beef., Cut beef into 6 serving pieces., Spray 12" skillet with cooking spray, heat over med-high heat., Sprinkle beef with seasoned salt., Cook beef in skillet about 8 minutes, turning once, until brown., Layer potatoes, carrots, beef and onion in 3 1/2 - 6 quart slow cooker., Mix tomatoes and gravy, spoon over beef and vegetables., Cover and cook on low 7-9 hours or until beef and vegetables are tender., Sprinkle with parsley.
Steamed Pork Dumplings


Ingredients:
extra lean ground pork, green onion, cilantro, fresh ginger, shiitake mushroom, soy sauce, sugar, cornstarch, wonton wrappers, cabbage leaf

Directions:
Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
Top each wrapper with 2 teaspoons pork mixture.
Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
Keep the dumplings covered with dampened tea towel while working.
Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :].
Place a single layer of dumplings on top of leaves.
Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
Serve warm with Recipe #397489 or other dip.
Scropino (Cocktail)


Ingredients:
"citrus-infused vodka"

Directions:
In a blender, combine gelato, vodka and lemoncello.  Blend until smooth.
Divide between 2 glasses (picture has thin, tall glasses like champagne flutes], then add sparkling wine to fill glasses.  Garnish with lemon slices if desired.
Fried Mushrooms, Onions and Peppers


Ingredients:
onion, mushroom, bacon grease, bell pepper

Directions:
Put 1 to 1 1/2 tablespoons bacon grease in the bottom of a medium fry pan, over medium heat.
Once grease has melted, add mushrooms and onion.
Cook over medium heat until onion is translucent, and mushrooms have given up most of their liquid, stirring approximately every 5 minutes.
About 20 minutes prior to eating, add the pepper(s] (If you're going to add the wine, add it at this point] and continue to cook stiring every 4 to 5 minutes.
Sugar and Spice Pecan Bread (Abm)


Ingredients:
water, milk, butter, dark brown sugar, cinnamon, nutmeg, salt, wheat flour, white bread flour, pecans

Directions:
Add all ingredients except pecans to bread machine, and start machine.
Use wheat bread cycle for 1-pound loaf.
Add pecans at the end of the first knead, or when your bread machine "beeps" to add fruit or nuts.
Baking time is however long your machine takes.
The Palm's Monday Night Salad


Ingredients:
red bell peppers, garlic cloves, olive oil, radishes, beefsteak tomatoes, fine sea salt, yellow onion, blue cheese

Directions:
Preheat the oven to 250°F  In a roasting pan, toss the peppers with the garlic and olive oil.  Season with salt and pepper; then roast for about 2 hours, until completely tender.  Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes.  Peel the peppers (try to remove all the skin, but don't worry if a little remains].  Cut into quarters lengthwise, and set aside.  Discard the garlic.
Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere].
Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat.  Sprinkle with the blue cheese, if desired, and serve at once.
Spanish Rice With Black Beans


Ingredients:
olive oil, onion, garlic clove, red bell pepper, long grain rice, chili powder, cumin, Italian-style diced tomatoes, chicken broth, salt, green onions, black beans, manchego cheese, sour cream

Directions:
"Heat oil over medium heat in large pot.  Saute onion, garlic and bell pepper until softened.  Add rice, chili powder, cumin and Chipotle Chile powder and stir for about 1 minute until rice looks opaque.  Add tomatoes, chicken broth, green chiles and salt.  Bring to a boil, lower heat to low simmer and cover.  Cook for about 20 minutes stirring occasionally until rice is tender.  Add green onions and black beans stirring to warm through.  Serve with cheese sprinkled on top and a dollop of sour cream."
Pork Chops Ardennaise


Ingredients:
bacon, white wine, green onions, flour, butter, Dijon mustard, parsley

Directions:
Place bacon in a bowl and cover with wine and onions., Let stand for 30 minutes., Drain and reserve wine., Lightly season pork chops and dredge in flour., Heat butter and fry chops over moderate heat for 6 to 7 minutes per side., Add bacon and onions., Continue cooking for 2 to 3 minutes., Add the cream and the reserved wine and simmer for 10 to 12, minutes., Remove chops to a warm serving platter., Slightly reduce the sauce, add mustard and parsley., Adjust seasonings and spoon sauce over chops.
Denise's Louisiana Hush Puppies & Fried Catfish


Ingredients:
self rising flour, plain cornmeal, sugar, whole kernel corn, egg

Directions:
HUSH PUPPIES:
Heat oil to 350°F.
Stir together all ingredients.
Drop by tablespoon into hot oil (Hint: drop close to oil to prevent getting a bunch of little hush puppies].
When hush puppies float and are golden on one side, flip and brown other side.
Remove from oil and place on a paper towel lined cookie sheet, in a low oven.
FRIED CATFISH.
Rinse catfish fillets in cold water.
Drain well.
Salt and pepper the fish. (At this point other seasonings can be added, such as garlic, Old Bay Tony's, etc].
Dredge fish in Seasoned Fish Fry.
Deep fry in hot oil.
Basic Chicken Stock


Ingredients:
roasting chicken, water, yellow onions, carrots, garlic cloves, bay leaves, parsley, dried rosemary, black peppercorns, salt

Directions:
Place the chicken and giblets (except the liver] in a large stockpot.  Add the water and bring to a boil, uncovered, over high heat, skimming off all scum.
Adjust the heat so that the water still bubbles gently, then add the remaining ingredients.  Simmer, uncovered, for 3 hours, occasionally skimming off the scum.
Pour all through a large colander or sieve set over a very large heatproof bowl.  Save the chicken to use in soups, salads, sandwiches, etc. Discard the other solids. Let the stock cool.  Cover it with plastic food wrap, and place in the refrigerator overnight.
In the morning, uncover the stock and discard the fat that has solidified on the top, then ladle the stock into ice cube trays for freezing.  Once frozen, store in freezer bags and use in recipes!
Chicken Enchilada Puffs


Ingredients:
puff pastry, boneless chicken breasts, monterey jack pepper cheese, cheddar cheese, onion, celery, garlic, mild green chilies, corn tortilla chips, chicken broth, ground cumin, chili powder, egg, water, salsa

Directions:
Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.
Remove the chicken to the cutting board to cool.
Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
Add a little more oil if necessary.
Saute until the onions are soft.
Add the garlic and cook until just starting to brown.
Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.
As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
Add the crushed tortilla chips.
Continue to cook until almost all of the liquid is evaporated.
Taste and adjust the seasoning with salt and pepper.
Remove from the heat and chill completely in the refriegerator.
When the mixture is cold, add the grated cheese and mix well.
Dust your counter with a little flour and spread out the puff pastry.
Lightly brusth the pastry with the egg/water mixture.
This will help seal the folded puff.
Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
Place one tablespoon of fimly packed filling into the center of each square.
Fold corner to corner, and crimp with a fork.
Pat on a sprayed cookie sheet about one inch apart.
Cover and refrigerate until party time.
Preheat oven to 400.
Bake for 15 to 20 minutes or until golden brown.
Serve with your favorite salsa.
Vegan Banana Chocolate Cake


Ingredients:
chocolate pieces, chocolate pieces, brown sugar, brown sugar, bananas, bananas, flour, flour, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, raisins

Directions:
Preheat oven to 180°c or 375°F.
Put oil, chocolate, and sugar in a medium pot and stir over small fire until just melted.
Remove pan from fire. Add nuts and raisins then mashed banana to lower the temperture.
Combine all DRY ingredients and stir into the pot.
Bake appx. 25 minutes for cupcakes, and appx. 50 minutes for loaves depending on the size of your pans. Watch out for color and check for doneness by sticking in a wooden stick, should come out dry.
Tip: If the color is already golden brown but the cake is still wet, cover with foil and continue baking.
CHICKEN SAUSAGES IN MANGO CURRY


Ingredients:
carrots, potatoes, olive oil, onion, garlic, mango chutney, curry powder, mangoes, salt, cornflour

Directions:
in a large frypan, on medium heat, cook the sausages. remove from pan and put aside.
while the sausages are cooking, boil the carrot and potato until just soft. drain and put aside.
wipe out the same fry pan then on medium heat, saute the onion and garlic in the oil, stirring, until onion is translucent.
stir in the nectar, curry powder and chutney.
mix the cornflour with the 2 tablespoons of nectar until smooth. stir into the curry mix , stirring till boiling and thickened. lower temperature to simmer.
slice the sausages and add to the curry. add the potato and carrot. stir to combine. add salt to taste.
heat through. when hot, stir through the sliced mango.
serve with rice.