xiaoxl/recipe_data huggingface dataset:
Vegetarian Lentil Soup


Ingredients:
carrots, onions, brown lentils, tomatoes and green chilies, turnip, fresh spinach, garlic cloves, cilantro, lemons, sea salt

Directions:
Drizzle the oil in a warm stockpot. Add salt, carrots and onions. Cook on medium until soft. Add lentils and cook for a minute. Add diced tomatoes with green chiles and broth. Let simmer for 30 minutes, then add turnips and spinach.
While it is simmering, combine the lemon zest, juice, garlic and cilantro. Add them to the soup. Let it simmer for 10 more minutes. Serve.
Baked Chili Hot Dogs
Category: trusted-brands-recipes-and-tips
By HORMEL CHILI(R)

Hot dogs in buns are topped with HORMEL® Chili with Beans and shredded Cheddar cheese then baked until piping hot.

Ingredients:
6  hot dogs
6  split hot dog buns
1 (15 ounce) can HORMEL® Chili With Beans
1 cup shredded Cheddar cheese

Directions:
Heat oven to 350 degrees F. Grease 9 x 13-inch baking dish. Heat hot dogs according to package directions. Arrange hot dog buns in baking dish, cut side up. Place hot dogs in buns. Top with chili. Sprinkle with cheese. Tent pan with foil. Bake 15 to 20 minutes or until hot and cheese is melted.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 423.1
Fat: 22.9 g
Saturated fat: 10.3 g
Carbohydrates: 33.6 g
Sugars: 4.5 g
Dietary fiber: 3.2 g
Protein: 19.3 g
Cholesterol: 52.3 mg
Sodium: 1233.6 mg
Eggplant Parmesan Chips


Ingredients:
eggplant, flour, kosher salt, fresh ground black pepper, eggs, parmesan cheese

Directions:
Preheat about 2 inches of oil in a large pot over medium heat.
Cut off tip and peel eggplant. Using a sharp knife slice eggplant into 1/8 inch circles. Then slice in half. You want them to be about the width of two fingers. Pat dry with paper towels.
Combine flour, salt and pepper in a resealable bag.
In a bowl, beat together eggs. Set aside.
On a plate mix together Italian seasoning, Parmesan cheese and breadcrumbs.
In batches, place eggplant slices in flour and shake to coat. Then dip slices in egg and press into the Parmesan-breadcrumb mixture to lightly coat.
Once oil reaches 350 degrees, begin frying the chips in batches. (If you don’t have a thermometer, drop a little flour in and if it sizzles it’s ready] Fry 3-5 minutes or until golden brown and crispy. Transfer to paper towels. Repeat with remaining eggplant.
Sprinkle with more Parmesan cheese if desired. Serve hot.
To get even more of the taste of  Eggplant Parmesan, dip these in your favorite marinara sauce.
Slow-Cooker Basic Beef Stew


Ingredients:
flour, extra virgin olive oil, carrot, celery, onion, russet potatoes, chicken broth, thyme

Directions:
Season flour with salt and pepper. Dredge the meat in flour.
Heat 2 tablespoons olive oil in a skillet. Brown meat in two batches. Place browned meat in slow cooker.
Add remaining oil (1 tbsp] to the heated skillet and cook carrots, celery, onion & potatoes for 10 minutes, stirring occasionally. Place sautéed vegetables in crock pot on top of meat.
Pour broth (and wine if using] into skillet and stir to deglaze the pan.  Pour  mixture over meat and vegetables.
Add thyme, cover and cook on the high setting for 2 hours. Drop the temperature to the low setting and continue cooking for an additional 3-4 hours, or until meat is fork tender. (The recipe stated that you could also do the entire cooking process on low for 6-8 hours --  I did the entire cooking process in 3 hours on high, which is why I listed the cooking time as 3 hours].
Saucepan Delicious Chicken


Ingredients:
chicken thighs, onion, cherry tomatoes, white wine, salt

Directions:
Put in a saucepan a little bit of hot pepper , the chicken thighs and cook together  for about 5 minutes over a medium heat. Do not add any oil. Once you get a crisped skin, add the sliced onion, the chopped tomatoes and cook in the chicken juice for other 5 minutes.  Pour white wine letting vaporize.
Cover the chicken thighs for the half with hot water and simmer for one hour approximately (with the top on the pan].
Halfway in the cooking process,  add salt and taste.
When the sauce will be reduced, take the pan off the heat.
Leave to cool slightly before serving.
Vegan Gingerbread Cookies with Soy Milk
Category: desserts
By jessicake

These ginger cookies are made with soy milk and are surrounded by sugar.

Ingredients:
⅔ cup vegan shortening (such as Crisco® All-Vegetable Shortening)
¾ cup brown sugar
¾ cup white sugar
½ cup soy milk
½ cup molasses
3 ½ cups all-purpose flour
5 teaspoons ground ginger
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
⅓ cup white sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets. Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth. Combine flour, ginger, baking soda, baking powder, and cinnamon in a separate bowl. Pour into the bowl with the shortening mixture; mix dough by hand until thoroughly combined. Pour 1/3 cup sugar into a shallow bowl. Roll dough into balls and roll in sugar to coat. Place on the prepared baking sheets about 1 inch apart and flatten slightly. Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 36 cookies

Calories: 133.7
Fat: 3.8 g
Saturated fat: 0.9 g
Carbohydrates: 23.7 g
Sugars: 13.2 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Sodium: 71 mg
Heidi's Magic Sauce


Ingredients:
extra virgin olive oil, fresh rosemary leaf, fresh thyme leave, oregano leaves, sweet paprika, garlic cloves, bay leaf, red pepper flakes, fine sea salt, fresh lemon juice

Directions:
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.
Chicken and Sweet Potato Caribbean Stew


Ingredients:
onion, celery, red bell pepper, garlic cloves, thyme, bay leaf, crushed red pepper flakes, ground black pepper, chicken broth, diced tomatoes, sweet potato, cooked rice

Directions:
Heat oil in large soup pot over medium heat.
Chop onion, celery, red or green pepper, and garlic.  Add to oil.
Stir in thyme and bay leaf.  Cook over medium to medium low until onions are soft, about 7 minutes.  Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on].
Near end of cooking time, add crushed red pepper to pot and stir to mix.
Add black pepper, tomatoes, broth, sweet potato and chicken to the pot.  Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
Serve over hot rice.
Freeze separate from rice if freezing.
Easy Air Fryer Baked Potatoes
Category: side-dish
By Taylerand20

Tender, delicious baked potatoes with a crispy, flavorful skin. Finish them with a dollop of sour cream, if you'd like.

Ingredients:
4 large baking potatoes, scrubbed
2 tablespoons olive oil
coarse kosher salt
ground black pepper
garlic powder
dried parsley
4 tablespoons butter

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Rub potatoes with olive oil and season with salt, pepper, garlic powder, and parsley. Place potatoes in the air fryer basket. Cook in the preheated air fryer until potatoes are soft, 40 to 50 minutes, depending on potato size. Slice potatoes lengthwise. Pinch both sides of each potato, using your hands and forcing potatoes to open up, until the fluffy insides come up. Place 1 tablespoon of butter into each potato.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 447.8
Fat: 18.6 g
Saturated fat: 8.3 g
Carbohydrates: 64.9 g
Sugars: 3 g
Dietary fiber: 8.3 g
Protein: 7.7 g
Cholesterol: 30.5 mg
Sodium: 205.4 mg
Sole Meuniere Paul Bocuse


Ingredients:
salt, pepper, olive oil, flour, unsalted butter, olive oil, lemon, parsley

Directions:
Season sole with salt, pepper and  few drops of olive oil; then roll in flour.
Using a skillet about the same size as fish, heat 2 T  butter and 1 T olive oil until very hot.
As soon as the sole touches the very hot butter it will sear the fish.  Do not let the butter boil after this.
After about 4-5  minutes, turn the sole with spatula and continue cooking until it is done.  This usually only takes about 4 minutes only.
Place the fish on a very hot serving platter.  Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.
Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.
Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown.  Pour over the sole.
When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.
Bon Appetit!
Basic British Scones
Category: bread
By Angela Martini

After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.

Ingredients:
2 cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
¼ cup margarine
⅛ cup white sugar
½ cup milk
2 tablespoons milk

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 dozen

Calories: 124.3
Fat: 4.2 g
Saturated fat: 0.8 g
Carbohydrates: 18.8 g
Sugars: 2.8 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 1 mg
Sodium: 102 mg
Eggplant and Tomato Gratin


Ingredients:
Japanese eggplant, salt, fresh parmesan cheese, fresh oregano, fresh ground black pepper, garlic cloves, plum tomatoes, zucchini

Directions:
Coat a baking sheet with cooking spray.
Place eggplant slices in a single layer of the baking sheet.
Coat slices with cooking spray; sprinkle with salt.
Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
In a small bowl, mix together the cheese, oregano, pepper, and garlic.
Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
Place half the tomato slices over the eggplant.
Top with half the zucchini slices; sprinkle with half the cheese mixture.
Repeat layers; bake, covered, at 375° for 1 hour.
Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.
Butternut Squash Bake
Category: side-dish
By Too Hot Tamale

This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.

Ingredients:
1 (4 pound) butternut squash - peeled, seeded, and cubed
⅓  yellow onion, minced
¼ cup extra-virgin olive oil
½ cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
¼ cup Italian bread crumbs

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 379
Fat: 18.5 g
Saturated fat: 6.8 g
Carbohydrates: 47 g
Sugars: 8.2 g
Dietary fiber: 6.9 g
Protein: 11.1 g
Cholesterol: 21.3 mg
Sodium: 560.3 mg
Sunshine Calf or Pork Liver " Brownies "


Ingredients:
calf liver, flour, cornmeal, garlic powder

Directions:
Puree all of the above in a food processor.
Pour onto a cookie sheet lined with aluminum foil which has been oiled.
Mixture will be thick.
Press flat and even.
Bake at 350 degrees for 20 minutes.
Brownies are done when the pink is gone.
Do not over bake or the brownies will crumble.
Recipe may be doubled.
You can also use fresh garlic instead of the garlic powder, and/or add parsley flakes for color.
Becky's Chicken Salad
Category: salad
By Becky Riley

A delicious, rich and tasty cold chicken salad! Whipped cream gives this a lift. Serve on a lettuce leaf or in sandwiches.

Ingredients:
2 ½ cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
½ cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
¼ cup heavy whipping cream

Directions:
In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream.  Chill.

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

Calories: 274
Fat: 23.6 g
Saturated fat: 4.6 g
Carbohydrates: 5 g
Sugars: 3.2 g
Dietary fiber: 0.8 g
Protein: 11 g
Cholesterol: 42.8 mg
Sodium: 388 mg
Ikan Sambal - Fish With Spicy Tamarind Sauce (Brunei)


Ingredients:
turmeric, salt, onion, shallots, garlic cloves, red chili pepper, tamarind paste, warm water, sugar, salt

Directions:
Rub the fish fillets with salt and turmeric, then cut them into pieces (for large fillets you would want about four pieces each; just two for smaller fillets]. Cover and refrigerate.
Place the shallots, garlic and chile  in a food processor and pulse until you get a thick paste.
Heat 1 tbsp oil in a small saucepan. Add the shallot mixture and saute for about three minutes.
In a small bowl, mix the tamarind paste with the warm water and add to the shallots with the sugar and salt. Reduce heat and simmer for five minutes or until the sauce is pretty thick.
Meanwhile, heat 3 tbsp oil in a large frying pan and fry the fish on both sides, working in batches if you need to, until it flakes easily with a fork. Transfer the fish to a warm platter and spoon the sauce over. Garnish with the onion rings.
St Patrick's Day Fruit and Spice Bread


Ingredients:
oats, flour, flour, butter, baking soda, mixed spice, salt, raisins, dates, buttermilk, vanilla, sugar

Directions:
Preheat oven to 350 deg F.
In a food processor, whizz the oats and butter together. (Can also be done with fingertips, saving you cleaning the processor!].
Tip into a big bowl, and stir in the 2 flours, superfine sugar, baking soda, mixed spice, salt, raisins, dates and mixed peel.
Pour over the buttermilk and vanilla, and stir in briskly with a wooden spoon.
Tip on to a flour-dusted surface and gently form into a flattish ball.  Transfer to a baking tin  (cover it with baking paper first].
Sprinkle over the dark brown sugar (any brown sugar will do] and press the sugar in, all over the top. To be traditional, cut a cross in the top of the bread.
Bake for about 35 minutes, until crusty on the outside. Do test with a skewer, as ovens can vary a lot. Allow more baking time if necessary.
Nicest if eaten warm, in thick slices, slathered with real butter!
Bayou Style Chicken Sauce Piquante


Ingredients:
canola oil, chicken pieces, onion, green bell pepper, celery, chicken broth, bacon grease, flour, tomato paste, sugar, green onion, parsley, cooked rice

Directions:
In a Lagre heavy pot heat the oil.
Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
Remove chicken and set aside.
Keep the heat going under your frying pan and add the bacon grease.
When grease is hot, slowly whisk in the flour.
Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
Reduce heat to medium.
Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
Add the chicken and cook until the chicken is done.
Taste and reseason.
Add green onion and parsley.
Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.
Savory Ham and Mushroom Quiche


Ingredients:
eggs, ham, mushroom, butter, margarine, onion, gruyere cheese, fresh thyme leave, salt, pepper

Directions:
"Preheat oven to 325 degrees.  Thinly slice onions and lightly brown in tablespoon of butter.  Set aside.  Whisk eggs and light cream together.  Add ham, mushrooms, caramelized onions, cheese, thyme leaves, salt and pepper.  Whisk together until combined.  Prick pie crust a few times with fork.  Pour mixture into pie crust.  Bake for 1 hour or until set."
Broccoli-Cauliflower Soup


Ingredients:
broccoli, cauliflower, onions, low sodium chicken broth, ground mace, skim milk, cornstarch, low-fat swiss cheese

Directions:
In saucepan cook broccoli, cauliflower, onion and broth for 5 - 8 minutes until tender.
DO NOT DRAIN.
Add mace; with blender, process mixture until smooth.
Return all to saucepan.
Make a rue with the milk and cornstarch; temper and add to the mixture.
Stir in the remaining milk; cook and stir until thickened and bubbly.
Cook and stir 1 - 2 minutes more.
**** Freeze in individual serving containers. if desired****.
Add cheese; stir until melted.
Lotsa Veggies Meatball Soup (Crock Pot)


Ingredients:
beef broth, stewed tomatoes, bay leaves, pepper, spiral shaped pasta

Directions:
In a slow cooker, combine the first six ingredients.
Cover and cook  on LO for 4-5 hours.   (Meanwhile, you can cook the pasta -- or use leftover pasta].
Just before serving, stir in pasta; heat through.  Discard bay leaves.
Goulash Soup - Pork or Lamb  (Júhus Vagy Diszno Gulyas)


Ingredients:
pork, lamb, onion, garlic cloves, bacon fat, sweet paprika, hot paprika, water, carrots, potatoes, celery rib, tomatoes, salt, pepper, caraway seed, egg, flour, water

Directions:
Cut meat into 2” cubes.  Sauté onion and garlic in fat and add pork or lamb. Sauté for a few more minutes, then add paprika. Cover with water and simmer until meat is nearly tender. Add carrots and parsley and simmer for 20 minutes. Add potatoes, tomatoes (optional] and celery and simmer until vegetables and meat is fork tender. Add salt and pepper to taste.  Add Hot Hungarian Pepper - erös to taste.  (Be careful – your guests may need to be introduced to the hot flavour gradually.] Nokedli for soup – recipe below.
Hint:	One important point is that at the end you can melt a little shortening with the paprika and add it to the pot.  This will give the colour of the soup that homemakers always admire in restaurants.
SOUP DUMPLINGS.
Beat egg and slowly add flour 1 spoon at a time using a fork to ensure it is smooth.  Use a small teaspoon to scrape into boiling salted water.  Dumplings will pop to top of water – boil another 5-7 minutes. Drain and add to Goulash Soup.
Hint: Don't boil the dumplings in the stew- it will make the liquid starchy and cloudy.
Vegan Banana 'ice Cream' - Gluten Free


Ingredients:
bananas, almond butter, dates

Directions:
Place banana in a blender - (I use our Vitamin] & blend on 'frozen' setting until smooth.
Add dates & almond butter & blend.
Serve & enjoy! *Tip* - You may need to let it melt a bit to be able to remove completely from the blender.
Tofu and Eggplant Green Curry


Ingredients:
firm tofu, eggplants, aubergines, shallots, coconut cream, cornstarch, cayenne pepper, fresh basil leaf, fresh cilantro, lemongrass, shallots, garlic cloves, limes

Directions:
Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside.
Slice shallots into thin rings. Season with salt and cayenne pepper.
Lightly dust with cornstarch and fry until crispy. Set aside.
Combine all ingredients for the curry paste in a food processor and pulse until smooth.
Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic.
Add in vegetable stock into the pan to deglaze.
Add in coconut cream and eggplant. Cook until the eggplant is tender.
Add in tofu and heat for about a minute.
Season to taste with salt or fish sauce.
Serve topped with fresh basil leaves, fried shallots, and red thai chilis.
Cauliflower Bread Grilled Cheese


Ingredients:
cauliflower, egg, parmesan cheese, garlic powder, cheddar cheese

Directions:
Add cauliflower florets to a food processor and blend until it reaches a rice consistency.
Transfer cauliflower rice to a microwave safe bowl and microwave 5 minutes at a time 4 times, stirring in between. This will help to draw out the moisture. Allow the microwaved rice to cool for about 30 minutes, until cool to the touch.
Combine cauliflower rice with egg, parmesan and garlic powder.
Divide mixture into 4 portions.
Flatten out each portion into a ¼–1/2” square “bread” shape on a baking sheet lined with parchment.
Bake at 450 Fahrenheit for 15–20 minutes, until golden brown. Allow to cool for 15 minutes before removing pieces from the pan.
Use a spatula to remove the cauliflower bread and assemble sandwiches. Place 1-2 slices of cheese in between two slices of cauliflower bread.
Place in a toaster oven for 5-10 minutes on broil until the cheese is melted and bread is toasty.
Enjoy!
Sonoran Black Bean & Corn Enchiladas


Ingredients:
black beans, frozen corn, fresh corn kernels, olive oil, onion, garlic cloves, tomato sauce, salt, ground cumin, corn tortillas, monterey jack cheese, monterey jack pepper cheese, sour cream

Directions:
Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
Drain black beans and corn.
Saute the onions and garlic in the oil on medium  heat. (If you are adding hot peppers, add them here] When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
When bean mixture is hot through, prepare the enchiladas:
Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
Gently spoon the remainder of the enchilada sauce over the tortillas.
Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.
Vegetable Party Sandwiches


Ingredients:
unflavored gelatin, cold water, carrots, celery ribs, cucumbers, onion, lemon juice, mayonnaise

Directions:
Dissolve gelatin in water according to directions.
In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise.  Refrigerate for 25 hours.
When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
Using an electric knife, trim crusts from bread edges.  Spread vegetable mixture on bread and make 28 sandwiches.  Cut into quarters.
Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.