xiaoxl/recipe_data huggingface dataset:
Roasted Red Pepper & Tomato Soup With Spinach Gnocchi


Ingredients:
olive oil, onion, garlic cloves, sun-dried tomatoes, san marzano tomatoes, chicken broth, salt, white pepper, sugar, fresh basil leaves, frozen spinach, heavy cream, water, frozen spinach, garlic powder, eggs, salt, all-purpose flour

Directions:
In a large heavy bottom pot, combine the Olive Oil, onion and garlic.
Saute over medium heat until onions are soft but not brown.
Cut the roasted red peppers into large chunks and add to the pot.
Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar.
Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes.
Remove from heat.
Use a stick blender to blend the soup into a puree.  If you don't have a stick blender, you can use a regular blender: Cool the soup slightly.  Add small amounts of the soup at a time to the blender but do not fill the blender more than halfway.  Hot soup produces steam when blended and the pressure can blow the top off your blender if you are not careful.  Once that batch is blended, place the pureed soup in another pot and repeat until all soup is blended smooth.
Stir in the basil, spinach and heavy cream.  Set aside.
To make the gnocchi: Bring a large pot of water to a boil.
In a food processor, combine the mashed potatoes, spinach and roasted garlic.
Pulse several times until well combined.
Remove from processor and place in a medium bowl.
Add the eggs, flour and salt.
Mix just until the dough comes together.
Turn dough onto heavily floured surface.
Knead about 20 times.  The dough will be sticky so make sure you use plenty of flour on your work surface.
Divide dough into 6 portions.
Working with one portion at a time, roll into a rope about the thickness of your index finger.
Cut into 1 inch segments.
Place on a floured cookie sheet.  Set aside.
Repeat until all 6 portions have been rolled and cut into segments.
Add about 20 pieces of gnocchi at a time to the boiling water.
Cook 2 minutes.
Remove from the water with a slotted spoon and place in the soup.
Repeat until all gnocchi has been cooked and is in the soup.
Stir 1 cup of the gnocchi water into the soup.
Soy Milk Pancakes
Category: breakfast-and-brunch
By LADYBACH

Craving pancakes, but all you have is soy milk? Then this is the perfect solution!

Ingredients:
1 cup all-purpose flour
1 ½ tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup vanilla soy milk
1  egg, lightly beaten
2 teaspoons vegetable oil
½ teaspoon vanilla extract
½ teaspoon almond extract

Directions:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth. Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 403.8
Fat: 9.5 g
Saturated fat: 1.8 g
Carbohydrates: 64.4 g
Sugars: 13.6 g
Dietary fiber: 2.2 g
Protein: 12.9 g
Cholesterol: 93 mg
Sodium: 1055.1 mg
Risotto Ai Funghi Porcini


Ingredients:
butter, extra virgin olive oil, garlic cloves, onion, dried funghi porcini, parsley, dry white wine, carnaroli rice, parmigiano-reggiano cheese, chicken broth

Directions:
Soak the funghi porcini in water for about 15 minutes. Drain and dried.
Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
Add the funghi porcini and parsley, leave it to cook for 10 minutes.
Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
Before taking out of the fire, add in the rest of the butter (20 gr.], the parmesan cheese and the chopped parsley.
Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.
Raspberry Pie III
Category: desserts
By Nancy Sabatino

A wonderful way to use those raspberries growing in the yard.

Ingredients:
1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2 ½ tablespoons tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
⅛ teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

Directions:
Preheat oven to 425 degrees F (220 degrees C). Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered. Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge. Make slits in the top crust and brush with cream.  Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 7 hrs 10 mins
Yields: 1 9-inch pie

Calories: 270.2
Fat: 10.1 g
Saturated fat: 3.3 g
Carbohydrates: 44.8 g
Sugars: 28 g
Dietary fiber: 5.1 g
Protein: 2 g
Cholesterol: 6.1 mg
Sodium: 168.5 mg
Honey Apple Cookies


Ingredients:
honey, applesauce, baking soda, whole wheat flour, ground ginger

Directions:
Preheat oven to 350 degrees F.
Spray cookie sheets with cooking spray.
Microwave honey in a large microwave-safe bowl for 15 seconds.
Stir in egg whites and applesauce with a wooden spoon.
Gradually stir in baking soda, flour, and ginger.
Drop in tablespoon size portions onto cookie sheets, about 1 1/2 inches apart.
Bake for 10 to 12 minutes until lightly golden brown.
Lightly drizzle frosting that has been melted in the microwave over cookies with a spoon.
Easy Slow Cooker Cheesy Potatoes
Category: side-dish
By Kimba

These are always a hit at parties and potlucks! Not a single time where I do not give out this recipe. So quick, simple, and delicious!

Ingredients:
1 (2 pound) package frozen Southern-style hash brown potatoes, thawed
4 cups shredded Cheddar cheese
2 (10.75 ounce) cans  condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup chopped yellow onion  (Optional)
1 cup milk
1 pinch seasoned salt, or to taste
1 teaspoon minced garlic
1 cup crushed cheese-flavored crackers (such as Cheez-It®), divided

Directions:
Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker. Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 412.8
Fat: 31.1 g
Saturated fat: 16.6 g
Carbohydrates: 28.8 g
Sugars: 2.4 g
Dietary fiber: 1.8 g
Protein: 17 g
Cholesterol: 65.2 mg
Sodium: 826 mg
Bacon Wrapped Steak


Ingredients:
beef tenderloin, bacon, butter, fresh rosemary, fresh thyme sprigs, garlic, olive oil, red wine

Directions:
preheat oven to 420 degrees F.
wrap each steak with a strip of bacon.
put the olive oil in a large pan and heat the pan until you can move the olive oil around easily.
put your steaks in the pan and if you hear a sizzling noise that is good if not take the steaks out and heat it longer.
cook the steaks for 1 min on each side.
place the rosemary (or thyme] sprigs, garlic, and butter in the pan with the steaks.
flip steaks and continue to cook them 1 minute on each side until they have cooked a total of 3 minutes on each side.
put the steaks in the oven for 8 mins .
remove steaks from the oven and let them rest for 2 minutes.
remove the rosemary (or thyme] sprigs and the garlic from the pan, leaving all of the liquid.
pour red wine into the liquid left over in the pan.
cook the juices and red wine over low heat until boiling.
add the juice from the meat resting pan into the mix of liquids left over in the pan and it makes an amazing sauce.
plate the steak and pour the sauce over it. ENJOY!
Cinnamon Toast


Ingredients:
butter, white sugar, cinnamon

Directions:
In a small bowl combine the sugar with cinnamon.
Toast the bread to desired doneness, then spread with 2 teaspoon butter over each slice (or use as much butter as desired].
Sprinkle the sugar/cinnamon mix generously over each slice.
Enjoy!
Crescent Sausage Snacks


Ingredients:
margarine, parmesan cheese, oregano leaves, brown and serve sausages

Directions:
Heat oven to 375 degrees.
Separate crescent dough into 4 rectangles; press perforations to seal.
Brush each with margarine.
Combine cheese and oregano; sprinkle over dough.
Cut each rectangle crosswise to form 2 squares.
Place a sausage link on each square; roll up. Cut each roll into 3 pieces; secure each with toothpick.
Place cut side down on ungreased cookie sheet.
Bake at 375 for 12 to 15 minutes or until golden brown.
Bloomin' Brie Bread


Ingredients:
olive oil, garlic powder, mozzarella cheese

Directions:
Preheat oven to 350°. In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
Slice off the top quarter of the bread. Place the wheel of brie on top of the bread and use a paring knife to trace around it. Scoop out the inner circle of bread. Brush the olive oil mixture on the inside of the bread. Carefully, cut down around the edges of the bread to create the slices that people will tear after baking.
Sprinkle with about 1/2 cup mozzarella, place the brie on top, then sprinkle with the rest of the mozzarella. Place the bread top on top of the cheese and bake until the cheese has melted and the bread is toasty, about 20 minutes.
Serve warm.
Vegan Sweet Potato Chili - Slow Cooker Version


Ingredients:
onion, zucchini, sweet potato, white beans, tomato sauce, diced tomatoes, chili powder, brown sugar, curry powder, ground cumin, pepper, cinnamon, fresh green beans, red wine vinegar, sea salt

Directions:
Place all ingredients into crockpot, stir gently., Cook about 5 hours on high or 8-10 on low.
Sazon Rice


Ingredients:
basmati rice, water, broth, stuffed green olive, garbanzo beans, potato, olive oil, salt, pepper

Directions:
Combine all ingredients in a small saucepan and bring to a boil.
Reduce heat, cover, and simmer for about 15-20 minutes or until water is absorbed and rice is tender.
Allow to sit 5-10 minutes undisturbed, then remove lid and fluff rice with a fork before serving.
Chicken and Macaroni in Tomato Sauce


Ingredients:
tomatoes with juice, tomato sauce, garlic clove, macaroni, onion, coarse salt, pepper, boneless skinless chicken breast halves, mozzarella cheese

Directions:
Preheat oven to 350., Spray a 9X13 pan with non-stick spray., In large bowl, mix together all ingredients, except chicken and cheese., Pour into prepared pan., Top with chicken pieces and then sprinkle with cheese., Cover pan with foil and bake at 350 for 30 minutes., Remove cover and push macaroni down into sauce if needed., Bake an additional 15-20 minutes or until macaroni is tender.
Route 66 Diner Philly Chicken


Ingredients:
celery, onion, green pepper, tarragon, lemon pepper, minced garlic cloves, heavy cream, cream cheese, milk, chicken meat, parmesan cheese

Directions:
In a large saucepan, saute the celery, onion and green pepper in vegetable oil., Add tarragon, lemon pepper and garlic., Cook until vegetables are tender., Add cream, cream cheese, milk, chicken and heat to simmer, but do not boil., Sprinkle with parmesan cheese., Serve over rice, pasta or potatoes.
Chef John's Patatas Bravas
Category: side-dish
By Chef John

These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.

Ingredients:
Dipping Sauce:
1 clove garlic, minced, or more to taste
½ teaspoon smoked paprika
1 pinch salt
1 cup mayonnaise
1 tablespoon sherry vinegar, or more to taste
1 teaspoon tomato paste
¼ teaspoon ground chipotle peppers
1 pinch cayenne pepper, or more to taste
Spice Blend:
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground chipotle peppers
2 quarts cold water
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2  bay leaves
2 pounds russet potatoes, peeled and cut into 1-inch cubes
2 cups vegetable oil for frying

Directions:
Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce. Mix 1 tablespoon salt, black pepper, 1/2  teaspoon smoked paprika, and 1/2  teaspoon chipotle chile powder together in a small bowl. Set spice blend aside. Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes. Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes. Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with  paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 4 Servings

Calories: 678
Fat: 55.3 g
Saturated fat: 8 g
Carbohydrates: 43.3 g
Sugars: 2.7 g
Dietary fiber: 5.8 g
Protein: 5.6 g
Cholesterol: 20.9 mg
Sodium: 3885.4 mg
Jen's Chocolate Chip Biscuit/Cookie Log


Ingredients:
sherry wine, heavy cream, golden syrup

Directions:
Have ready an oblong dish which will be your serving dish.
Place sherry or liquid of choice in a shallow bowl.
Beat the cream with the golden syrup and cocoa until firm and holds it shape.
Dip quickly a biscuit into the liquid of choice (dont soak] and spread one side with the cream.
Do a second biscuit and sandwich together.
Stand these on the serving dish on their edge.
Continue until all bisciuts are used and you have a 'log'.
Spread remaining cream over the log to enclose the biscuits.
Decorate as desired.   I like to put a row of glace red cherries along the top then sprinkle with chocolate chips or shaved chocolate.
Place in fridge for at least 2 hours if possible although can be eaten soon after making, it just wont be as soft.
Note:
This can also be made using plain sweetened whipped cream.
Italian Stir Fried Pork & Pasta
Category: trusted-brands-recipes-and-tips
By Smithfield(R)

A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.

Ingredients:
1 (23 ounce) Smithfield® Garlic & Herb Seasoned Pork Sirloin
1 (8 ounce) package dry rotini pasta
2 tablespoons olive oil
2 small zucchini, sliced lengthwise and cut into 1/2-inch slices
1 small red onion, thinly sliced
8 ounces sliced fresh mushrooms
½ cup julienne sliced sun-dried tomatoes
1 teaspoon minced garlic
¼ cup butter
½ cup grated Parmesan cheese
2 tablespoons chopped fresh basil

Directions:
Cook pasta according to package directions. Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes. Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes. Drain pasta and add to pork mixture with cheese and basil; toss to coat.

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

Calories: 467.1
Fat: 31.3 g
Saturated fat: 12.3 g
Carbohydrates: 25.9 g
Sugars: 2.2 g
Dietary fiber: 2.1 g
Protein: 20.5 g
Cholesterol: 85.7 mg
Sodium: 203.3 mg
Parmesan Biscuits


Ingredients:
butter, plain flour, parmesan cheese, Dijon mustard, fennel seed, cayenne pepper, caraway seeds, cumin seed, paprika

Directions:
Put the butter, flour, mustard and cheese into a food processor and pulse/blend until the mix clumps into a dough.
Remove the dough and form into a log/sausage shape about 3cm wide &.
wrap the dough in cling wrap, twist the ends and refrigerate/freeze until firm.
Line an oven tray with baking paper. Cut the log into thin slices and arrange on tray.
Whisk the egg yolk with a little cold water and brush over the tops of the biscuits.
Sprinkle the bisuits with desired amounts/variety of seeds, cayenne and or a little paprika. (This is your own preference].
Bake biscuits for 4-5 minutes until golden brown in colour. (Baking time, will depend on the thickness of the biscuits.].
Transfer the biscuits to a wire rack and cool.
When cool store biscuits can be stored in an airtight container for about 1 week.
The Monkey


Ingredients:
Kahlua, Baileys Irish Cream, banana, half-and-half, pineapple

Directions:
Fill a blender 1/3 full of ice., Add ingredients and blend until creamy., Pour into a glass and garnish with pineapple.
Hot Crackers With Fiesta Dip


Ingredients:
red pepper flakes, sour cream

Directions:
Place all crackers into a large zip lock bag.
Whisk oil, pepper flakes, taco seasoning and dry Ranch dressing together.
Pour into bag of Ritz and gently mix together, making sure crackers are well covered and close bag.
Leave closed bag to set on counter for a minimum of 3 days, turning bag over twice each day.  Can marinate up to 10 days.
Serve with Fiesta dip:  Mix container of cold sour cream with packet of Fiesta Ranch dry dressing seasoning.
YUM!
Mustard Braised Cabbage


Ingredients:
cabbage, onion, butter, salt

Directions:
Heat a heavy-bottomed pan over medium heat for 2-3 minutes. Add vegetable oil and make sure it’s shimmery, then sprinkle RawSpiceBar’s Horseradish & Mustard Seeds across the surface and cover immediately, cook until seeds stop popping, about 1 minute.
Remove cover, turn heat to medium-low and add diced cabbage and onion. Add butter and salt, toss to combine, stirring until vegetables begin to wilt, about 4-5 minutes.
Turn heat to medium-low and cover the pan. Cook for 10-12 minutes, until the cabbage is tender. Remove from heat.
Serve hot or at room temperature and enjoy!
Olive Garden Capellini Primavera


Ingredients:
butter, onions, carrot, broccoli florets, mushrooms, garlic, water, beef bouillon granules, sun-dried tomato, diced tomatoes, fresh parsley, dried oregano, dried rosemary, crushed red pepper flakes, angel hair pasta, parmesan cheese

Directions:
Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli until onions are translucent (6-8 minutes]. Add mushrooms, squash, garlic and water then saute for 2 minutes longer.
Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.
Serve over cooked pasta. Sprinkle Parmesan over the top and serve.
Creamy Coleslaw Dressing
Category: side-dish
By rlt11_NMC

Coleslaw is one of my all-time favorite foods if it has a nice, creamy dressing. After doing some research, making dozens of different dressings, and trying to find the flavor that I like, I came up with this dressing for coleslaw that became a hit. I'm always asked for this recipe. What surprised me was at a potluck when a culinary chef asked me for my recipe. He told me that it was one of the best he had ever tasted since he had left the southern part of the USA.

Ingredients:
⅔ cup mayonnaise
½ cup buttermilk
⅓ cup white sugar
3 tablespoons low-fat milk
1  lemon, juiced
1 tablespoon extra-virgin olive oil
1 ½ tablespoons white wine vinegar
1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
½ teaspoon celery seed, crushed
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 126.5
Fat: 11 g
Saturated fat: 1.7 g
Carbohydrates: 7 g
Sugars: 6.3 g
Protein: 0.6 g
Cholesterol: 5.2 mg
Sodium: 179.4 mg
Sweet and Sour Red Cabbage


Ingredients:
red cabbage, bacon fat, onion, salt, tart apples, boiling water, vinegar, brown sugar

Directions:
Remove the outer leaves and hard core from cabbage and chop coarsely.
Heat the bacon fat in a large skillet or kettle.  Add onions and slowly cook until tender.
Add the cabbage and salt.  Cover and steam for 10 minutes.
Add apples and 1/4 cup boiling water.
Cover and simmer over low heat for 1 hour or until the cabbage is tender.
Add the vinegar and sugar and continue to cook 15 minutes longer.
Serve hot.
NOTE:  Sugar and vinegar amounts can be varied according to your family's tastes.
Cheese Sauce


Ingredients:
butter, margarine, all-purpose flour, salt, white pepper, milk, sharp cheddar cheese

Directions:
Melt butter in a heavy saucepan over low heat;
Add flour, salt and pepper, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk, cook over medium heat, stirring constantly, until thickened.
Add cheese; stir until cheese melts.
Yield: 1 1/4 cups.
Country Fried Steak, Annacia Style


Ingredients:
water, flour, salt, black pepper, lean ground beef, flour, chicken broth, milk, black pepper, salt

Directions:
Put water in medium bowl., Sift flour, salt, and pepper together in another bowl., Dip steaks in water, then in dry mixture. Repeat., Lay coated steaks on wax paper and freeze for 3 hours., Deep fry frozen steaks in 350 degree oil for 8-10 minutes., Drain on paper towels., Brown ground beef in skillet., Stir in flour, then remaining ingredients., Bring to boil, then simmer until thick., Pour gravy over steaks.
Hot Chicken Wings With Banana and Curry Sauce


Ingredients:
chicken wings, dried oregano, dried thyme, turmeric, garlic cloves, soy sauce, red wine vinegar, salt, banana, curry powder, mayonnaise, light sour cream, limes, juice of, salt, white pepper

Directions:
Mix marinade ingredients with a handheld blender. Pour marinade on top of chicken wings, mix, and let marinate for at least 30 minutes.
While the chicken wings are marinating, prepare the sauce: Chop banana and add the rest of the ingredients. Process with a handheld blender until smooth. Transfer sauce into the fridge to let the flavours "marry".
Preheat oven to 200°C Place chicken wings in an oven proof dish (or a lined cookie sheet] and dab with paper towel to remove excess marinade. Bake for 10-15 minute or until done. When done, add a sprinkling of salt, if you prefer.
Serve with banana and curry sauce.