xiaoxl/recipe_data huggingface dataset:
Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde


Ingredients:
garlic cloves, fresh cilantro, salt, boneless pork shoulder, Worcestershire sauce, great northern beans, sugar

Directions:
Scoop the tomatillos into a slow cooker and spread them in an even layer. Scatter on the garlic, jalapenos and half of the cilantro. Sprinkle evenly with 1 ½ tsp salt.
In a large bowl, combine the pork and Worcestershire sauce, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. Cover and slow cook on high for 6 hours.
With a pair of tongs, remove the pork to a bowl. Tip or ladle the sauce mixture into a blender and add the remaining cilantro. Cover loosely and blend until smooth; return the mixture to the slow cooker. Stir in the drained beans, taste and add salt as necessary; Stir in a little water if the sauce has thickened beyond the consistency of a light cream soup. Add a little sugar if the sauce is too tart. Return the meat to the pot, let everything warm through and serve.
Variations:
This dish can be cooked in a Dutch oven instead of the slow cooker. In a medium large (4 to 6 quart] heavy pot or Dutch oven, layer the tomatillos, flavorings and meat as described above. Cover with the sauce, set the lid in place and braise in a 3000F oven for 2 ½ to 3 hours, until the pork is completely tender. Complete the dish as described above.
The beans can be replaced with potatoes or small sweet turnips (cut into wedges] or carrots (2 inch lengths cut into sticks]. Toss them with a little salt and place them on top of the sauce ingredients before layering in the pork. Take them out with the meat while you finish the sauce.
Add a big handful of spinach to the blender when pureeing the sauce; a few Tbsp of Mexican Crema or heavy cream works magic on this spinach enhanced sauce. Epazote may be used in place of the cilantro.
This dish is perfect made with 2 pounds boneless, skinless chicken thighs. Or replace the pork shoulder with 1 inch pieces of beef chuck; double the cilantro and use 2 poblanos. The beef will benefit greatly from browning before slow cooking.
Either brown the cubed pork in a little oil in a single layer in a large skillet, or spread it out on an oiled baking sheet (with sides] and slide it close up under a broiler. Slide the browned meat into the slow cooker.
Cheesy Mushroom Baked Flounder


Ingredients:
flounder fillets, thyme, green onions, cheddar cheese, butter, parsley, paprika

Directions:
Preheat oven to 350.  Lightly spray or grease a 13" x 9" baking pan.
Place flounder filets in prepared pan.
Sprinkle filets with thyme and chopped green onion.  Scatter sliced mushrooms over top.
Evenly sprinkle shredded cheese over top.
In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika.  Sprinkle over top of cheese layer.
Cover and bake for about 30 minutes.
Uncover and broil for about 2-3 minutes to lightly brown the top.
Spicy Coleslaw


Ingredients:
green cabbage, red cabbage, red bell pepper, yellow bell pepper, carrot, mayonnaise, shallots, garlic cloves, cumin seed, fresh cilantro, malt vinegar, Worcestershire sauce, fresh lime juice, salt

Directions:
In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended.
Process remaining ingredients in a blender until smooth and adjust seasoning.
Pour dressing over vegetables and toss to combine.
Recheck seasoning and serve.
Apple Halwa


Ingredients:
red apples, sugar, ghee, butter

Directions:
Wash apples and peel off their skin.
Put in a mixture and grind it to pulp.
Take a pan and heat ghee in it. Add the pulp and fry on medium flame 10 - 15 mins till water evaporates and becomes thick.
Add sugar and mix well.
Add color and mix wellAdd cashew nuts and serve.
Chicken With Fresh Tomato Cilantro Cream Sauce


Ingredients:
boneless skinless chicken breasts, potatoes, onion, onion, garlic cloves, tomato paste, tomatoes, fresh lemon juice, fresh cilantro, butter, olive oil, cream cheese, heavy cream, adobo seasoning, cumin, turmeric, tortilla chips

Directions:
To prepare the sauce:
Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can’t go wrong on amount.
Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen].
To prepare chicken/potatoes:
In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
Add sliced, salt and peppered potato slices and fry on each side until golden brown.
Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
Transfer these to platter and arrange on top of potato/onion slices.
Drizzle the sauce atop these and around the platter.
Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.
Kahlua


Ingredients:
instant coffee crystals, hot water, granulated sugar, vodka, vanilla bean

Directions:
Dissolve the coffe crystals in one cup of the water.
Bring the remaining water to a boil and dissolve the sugar in it.
Add the coffee to the sugar solution and heat almost to a boil.
Add the alcohol and decant into dark containers (this makes 7-8 cups; a fifth (750 mL] is just over 3 cups, so about 2 1/2 750 mL bottles- or just double it, make 5 bottles, and give some gift bottles].
Break the bean into several pieces and divide between the bottles.
Seal the bottles tightly and let them stand for 30 days before serving.
Best Wacky Cake


Ingredients:
all-purpose flour, sugar, baking soda, salt, butter, white vinegar, vanilla, cold water

Directions:
Heat oven to 350 degrees.
Sift flour, sugar, cocoa, baking soda, and salt into 10x7 inch or 8 to 9 inch square pan.
With index finger, make 3 holes in flour mixture.
Pour butter into first hole, vinegar in second, and vanilla in third.
Pour water over all.  With a fork, stir mixture well until combined.
Bake cake 30 minutes or until cake tests done.
Immediately top cake with chocolate morsels and bake 3 minutes longer--just until morsels soften.  Spread the chocolate evenly over the cake.
Cool to room temperature and serve with ice cream.
YUMMY!
Fluffy Pumpkin Spice Pancakes from Scratch


Ingredients:
self raising flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, allspice, vanilla, eggs, plain yogurt, milk, pumpkin puree

Directions:
In a large bowl add the flour, spices and baking powder.  Use a whisk to airate it and get lots of air inches.
In a seperate bowl, beat the eggs with a beater until foamy - about 3 minutes.  Add the yoghurt, milk, pumpkin, vanilla, sugar, and brown sugar.  Beat to mix well.
Pour the egg mix into the flour mix and gently fold to combine.
Spoon 1/4 of a cup on to a buttered hot pan and cook over a medium heat.
Let each side cook for about 3 minutes.
Cream of Yam and Spinach Soup


Ingredients:
olive oil, onion, celery, garlic, all-purpose flour, fresh spinach leaves, skim milk, green onion stems

Directions:
In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes.
Whisk in the flour and gradually add the broth, whisking until soup is blended.
Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender.
Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt].
Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
Hope you enjoy!
Carrots and Pineapple


Ingredients:
pineapple chunks, cornstarch, ground cinnamon, brown sugar, butter

Directions:
In a saucepan, bring 1" of water to a boil; place carrots in a steamer basket over water.
Cover and steam for 8 to 10 minutes or until crisp-tender.
Drain pineapple, reserving the juice. Set pineapple aside.
In a saucepan, combine cornstarch and cinnamon; add the brown sugar, butter, and reserved pineapple juice.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the carrots and pineapple; heat through.
Baked Chicken and Brie
Category: world-cuisine
By LISETTEZ

Baked chicken with Brie Sauce -- a French delight that is simple to cook!

Ingredients:
1 cup light beer or dry white wine
4  skinless, boneless chicken breast halves
salt and black pepper to taste
1 teaspoon dried oregano, or to taste
8 ounces Brie cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish. Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 339.1
Fat: 18.6 g
Saturated fat: 10.7 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 36.5 g
Cholesterol: 123.9 mg
Sodium: 417.7 mg
Dairy Queen Ice Cream Copycat


Ingredients:
gelatin, water, sugar, vanilla extract, salt

Directions:
Soak Knox gelatine in cold water., Heat milk, but do not boil., Remove from heat, and add gelatine, sugar, vanilla extract and salt., Cool and add cream., Chill 5 to 6 hours., Pour into a 4 to 6-quart ice cream freezer can., Process as per manufacturer's instructions.
Avocado-Shrimp Salad
Category: salad
By RCRENFRO

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Ingredients:
2  avocados - peeled, pitted, and cubed
2  tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Directions:
Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 319.2
Fat: 17.1 g
Saturated fat: 2.6 g
Carbohydrates: 14.9 g
Sugars: 3.5 g
Dietary fiber: 7.9 g
Protein: 29.1 g
Cholesterol: 196.4 mg
Sodium: 203.4 mg
Whole Wheat Ritz Fish Sticks


Ingredients:
haddock fillets, garlic powder, egg, extra virgin olive oil

Directions:
Slice fish in sticks or nuggets. In a small bowl, combine crumbs, garlic powder and both seasonings.
In another bowl, whisk egg up. Dip fish in egg, then crumbs and cover fish everywhere with it.
On medium high heat in a skillet, heat up oil and cook fish for 8 minutes, 4 minutes on each side, really depending on the thickness of the fish and crust.
Egg Noodle Mexican Casserole


Ingredients:
ground beef, chunky salsa, kidney beans, tomato sauce, cheddar cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C].
In a skillet over medium heat, cook the ground beef until  brown; drain.
In a 9x13 inch baking dish combine the beef, corn, salsa, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
Bake in the oven for 30 minutes, or until cooked through. Add cheddar cheese to top and brown 5 minutes or until cheese is melted.
Bacon, Mushroom & Sun Dried Tomato Pasta Sauce


Ingredients:
other pastas, bacon, mushrooms, chili peppers, dried basil, sun-dried tomatoes packed in oil, mild salsa, parmesan cheese

Directions:
Cook Pasta according to instructions, plan to have it ready just as the sauce is finished.
Fry chopped bacon until almost crisp, drain fat.
Add mushrooms and saute for apprx 5 minutes.
Add Chilies, basil, sundried tomatoes and saute until heated through apprx 5 minutes.
Add salsa heat until bubbling.
Pour over drained cooked pasta & toss.
Sprinkle with parmesan cheese & I hope enjoy.
Grandmother's Buttermilk Cornbread
Category: bread
By Bethany Weathersby

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Ingredients:
½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Directions:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 9 servings

Calories: 284.3
Fat: 12.2 g
Saturated fat: 7.1 g
Carbohydrates: 39.1 g
Sugars: 16.6 g
Dietary fiber: 1 g
Protein: 4.8 g
Cholesterol: 59 mg
Sodium: 317.8 mg
Meatloaf Made Again


Ingredients:
egg, milk, butter, margarine

Directions:
Dip meatloaf slices into mixture of egg and milk., Coat with bread crumbs., Fry in melted butter/margarine til golden brown., Reduce heat to low and cover browned slices with sauce., Simmer til sauce is warm., Great served with mashed potatoes and the sauce as the gravy.
Gordo's Best of the Best Lasagna
Category: world-cuisine
By Gordo's Grub

This recipe is adapted from several of the better lasagna dishes previously submitted. To test it, I invited a couple who previously owned an Italian restaurant. They were very impressed. This lasagna dish will become a regular in our household. In this dish I used a spicy moose sausage; you can use pork, deer, moose, lamb, or any other spicy sausage. To be enjoyed with a mixed salad, Italian bread, and a delightful red wine.

Ingredients:
1 (16 ounce) package lasagna noodles
½ pound bulk spicy pork sausage
½ pound ground beef
½ cup minced onion
3 cloves garlic, minced
1 (32 ounce) jar tomato basil pasta sauce
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 cup dried parsley, divided
¼ cup Italian seasoning
1 tablespoon white sugar
1 ½ teaspoons sea salt
½ teaspoon coarsely ground black pepper
cooking spray
3 cups ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese (such as Cabot® Seriously Sharp)
3  eggs, whisked
1 ½ cups shredded mozzarella cheese, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water. Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, sea salt, and pepper into sausage mixture. Bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Stir ricotta cheese, Parmesan cheese, Cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth. Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. Spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. Repeat the layering procedure 1 more time. Spread remaining sauce over the final layer of noodles and top with mozzarella cheese. Cover baking dish with aluminum foil. Bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and bake until cheese is golden, about 10 minutes more. Cool for 10 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 448.7
Fat: 19.4 g
Saturated fat: 8.7 g
Carbohydrates: 45.4 g
Sugars: 12 g
Dietary fiber: 5.3 g
Protein: 23.8 g
Cholesterol: 97.3 mg
Sodium: 1230.9 mg
How to Get Your Packaged Brownies Way,way Better!


Ingredients:
water, eggs

Directions:
1.Preheat the oven to 350 degrees. Spray the bottom of an 8-inch square baking pan with a nonstick cooking spray.
2. In a medium sized bowl, blend the brownie mis, oil, water, and eggs with a wooden spoon until all of the dry ingredients are moist. Stir in one cup of the chocolate chips. Spread the batter into the pan.
3. Bake 40-45 minutes until a toothpick inserted in the middle comes out clean.
4. Cool for about 30 minutes, then tops with the remainder of the chocolate chips.
Wet Burritos


Ingredients:
ground beef, pinto beans, onions, sour cream, flour tortillas, cheddar cheese, salsa

Directions:
Preheat oven to 325 degrees.
Brown ground beef in a medium skillet over medium heat, drain off the grease.
Add taco seasoning, beans, and onion.
In a medium bowl, mix the mushroom soup, and the sour cream until mixture is smooth.
Pour the soup mixture over the meat mixture and mix thoroughly.
Place 2 tortillas on the bottom of a 2 quart casserole dish followed by a layer of 1/3 of the meat mixture.
Continue layering until all the ingredients have been used ending with meat mixture on top.
Sprinkle the shredded cheese on top of everything.
Bake until the casserole is bubbling, and the cheese is melted, about 30 minutes.
Serve with salsa.
Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam)
Category: world-cuisine
By lenakurniasih

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Ingredients:
1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24  wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Directions:
Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours. Soak wooden skewers in water to prevent burning during cooking. Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice. Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken. Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 325.7
Fat: 21.8 g
Saturated fat: 4.7 g
Carbohydrates: 8.9 g
Sugars: 5.4 g
Dietary fiber: 1.4 g
Protein: 24.9 g
Cholesterol: 70.1 mg
Sodium: 1338.9 mg
Pan Gravy


Ingredients:
butter, flour, milk, salt, pepper

Directions:
Add flour to butter in pan.
Always use equal amounts of flour and butter.
Stir butter and flour together until smooth and cook over low heat, stirring steadily.
Take from heat, stir in cool milk slowly.
Whiskey Chicken
Category: meat-and-poultry
By JLLYBEAN24

This recipe is my family's favorite. It's sweet and spicy and easy to make.

Ingredients:
2  skinless, boneless chicken breast halves - cut into 1/2 inch pieces
2 tablespoons soy sauce
¼ teaspoon garlic powder
1 cup pineapple juice
3 tablespoons bourbon whiskey
⅛ teaspoon ground black pepper
1 tablespoon brown sugar

Directions:
Saute chicken in a large skillet over medium high heat until cooked through (no longer pink). In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 287.6
Fat: 1.6 g
Saturated fat: 0.4 g
Carbohydrates: 24.3 g
Sugars: 19.4 g
Dietary fiber: 0.4 g
Protein: 28.8 g
Cholesterol: 68.4 mg
Sodium: 983.4 mg
Green Bean Casserole


Ingredients:
milk, soy sauce, ground black pepper

Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 13x9x2-inch baking dish or a 3-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
TRIPLE CHILI WING SAUCE


Ingredients:
chili sauce, garlic clove, brown sugar, fresh ginger

Directions:
In a saucepan over medium heat, combine all the ingredients. Whisk until well mixed and cook sauce down until it reaches a syrupy consistency, about 30 to 45 minutes.
Pour the sauce over cooked wings and enjoy!
Italian Style Rice and Beans


Ingredients:
Italian-style diced tomatoes, cannellini, great northern beans, dry basil, fresh pepper

Directions:
Place all ingredients in medium saucepan., Cook 3-4 minutes, covered, over medium-high heat., Uncover pan and continue cooking 2-3 minutes, or until rice is tender., Dish is slightly saucy when completely cooled.
Apple Avocado Salad with Tangerine Dressing
Category: salad
By Donna Smally

This easy salad is perfect for a hot day and it is very filling. You wouldn't think this mixture of apples, avocados, blue cheese, and tangerine dressing would go together, but it's wonderful!

Ingredients:
1 (10 ounce) package baby greens
¼ cup chopped red onion
½ cup chopped walnuts
⅓ cup crumbled blue cheese
2 teaspoons lemon zest
1  apple - peeled, cored and sliced
1  avocado - peeled, pitted and diced
4  mandarin oranges, juiced
½  lemon, juiced
½ teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste

Directions:
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving. In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

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

Calories: 143.8
Fat: 11 g
Saturated fat: 2 g
Carbohydrates: 11 g
Sugars: 5.7 g
Dietary fiber: 3.4 g
Protein: 3.1 g
Cholesterol: 3.4 mg
Sodium: 73.5 mg