xiaoxl/recipe_data huggingface dataset:
Feed the Troops Stew


Ingredients:
cannellini beans, Italian parsley, fresh garlic cloves, Italian tomatoes, farfalle pasta, sea salt, extra virgin olive oil

Directions:
Boil pasta to pre-al dente--still a little tough to the tooth. Put to.
the side.
Grill sausage (bbq or in pan] Put to the side, but keep warm.
Wash and dry parsley. Pull off leaves and throw out stems. Put.
whole parsley leaves to the side.
Pour the olive oil in a 3 quart pot. Heat on a medium flame. Add.
minced garlic and salt. Stir. Lower flame a bit so garlic doesn't.
brown too fast. Let simmer for 3 minutes or so.
Add the 4 cans of cannellini beans, juice and all. Stir and bring to.
simmer.
Add partially cooked pasta. Stir, bring to simmer.
simmer.
Add parsley. Stir. Lower flame and cover pot. Stir occasionally for.
the next five minutes.
TO SERVE: put a sausage on a plate, pour bean stew over it and.
top with fresh parmesan. Enjoy.
Should feed 5-8, depending on appetites.
Jerk Tacos


Ingredients:
chicken breasts, cheddar cheese, Saucy Jerk Chicken, water, minced garlic cloves, allspice, tomatoes, onion, cider vinegar, salt

Directions:
Keep at least 3 tbsp jerk sauce aside for basting.
Marinade chicken breasts in the remaining jerk sauce for at least one hour.
Shred cheese
Mysterious Island Salsa: mix the yellow pepper, tomatoes, onion, jalepenos, cider vinegar and salt.
Heat up the refried beans on medium-low.
Stir in the water.
Add the garlic and a hint of allspice (to taste].
Keep at low heat until the chicken is ready, stirring occasionally.
Throw the chicken on the bbq.
Bush extra jerk sauce on the breasts as each side cooks.
Warm up the shells.
Cut the breasts into thin slices
Layer the tacos in this order: cheese, refried beans, chicken, jerk sauce (if you like], Mysterious Island Salsa.
Serve with Coleslaw.
Moo Shu Pork With Mock Mandarin Pancakes


Ingredients:
boneless pork chops, green onions with tops, sliced water chestnuts, hoisin sauce, eggs, flour tortillas

Directions:
Thinly slice green onions reserving 1/4 cup for garnish.
Coursely chop water chestnuts with a food chopper.
Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
Lightly beat eggs in a coating tray.
Dip 1 tortilla into eggs, and place tortilla in skillet.
Cook 20-30 seconds or until lightly golden brown, turning once.
Repeat with remaining tortillas.
Cover pancakes and keep them warm.
Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
Cook 2-3 minutes or until heated through, tossing to coat.
Spoon pork mixture into pancakes, and garnish with reserved onions.
Grilled Chicken Pasta Salad


Ingredients:
rotini pasta, chicken cutlets, lemon juice, green pepper, red onion, scallions, fresh dill, light mayonnaise, red wine vinegar, honey, prepared mustard, sugar, onion powder, dried parsley flakes, salt, black pepper, canola oil

Directions:
Cook pasta following directions on box, drain.
While pasta is cooking, heat grill or broiler.  Sprinkle chicken with lemon juice and grill or broil for about 2 minutes per side or until done.  Set aside and let cool.
When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl.
Add peppers, onion, scallions and dill.
In a medium bowl, whisk mayo, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and pepper.  Gradually whisk in oil.
Pour mayo mix over the pasta and chicken, toss.  Refrigerate until ready to serve.
*You could add spinach, peas, broccoli or whatever veggies you wanted.  Be creative!
Healthy but Tasty Chocolate Chip Oatmeal Cookies


Ingredients:
sugar, brown sugar, butter, corn syrup, egg, vanilla extract, whole wheat pastry flour, ground flax seeds, wheat germ, baking soda, baking powder, salt, pecans, walnuts

Directions:
Preheat oven to 375°.
Beat the sugars and butter until light and fluffy. Add orange juice, corn syrup, egg, vanilla extract, and butter flavor; beat well.
In a separate bowl combine flour, flax, wheat germ, baking soda, baking powder, and salt. Stir in the oats and chocolate chips.
Add to sugar mixture; stir until well-blended.
Drop by tablespoons onto baking sheets coated with cooking spray. Press 3-5 pecan/walnut pieces onto the tops of each cookie if desired.
Bake at 375° for 8 minutes or until almost set. Cool on a wire rack.
Healthy Baked Pork Chops With Drunk Peaches


Ingredients:
boneless pork chops, shallot, Bourbon, reduced fat margarine, lemon juice, brown sugar substitute, dried thyme

Directions:
Preheat oven to 400* F.
On the stovetop, heat a small pot over medium heat.  Add butter and shallot and cook for 2 minutes, until shallot begins to soften.  Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken.  Salt and pepper to taste.
Place pork chops in a baking dish, salt and pepper to taste.  Top with peach sauce.
Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
NOTE:  Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.
Twice Baked Potato


Ingredients:
potatoes, olive oil, feta cheese, mozzarella cheese, plain nonfat yogurt, mayonnaise, salt, fresh ground pepper, chives, dried chives, fresh parsley, dried parsley, fresh basil, dried basil

Directions:
Wrap potatoes in aluminum foil and bake at 400 for 45 minutes to an hour (until cooked through].
Reduce heat to 375.
Meanwhile cut potatoes in half lengthwise.
Scoop inside of potatoes into a large bowl, making sure to leave about 1/4 an inch of potato on the skins.
In bowl combine remaining ingredients and mash potato mixture to desired smoothness (i prefer mine a little lumpy].  If mixture is too dry, add more yogurt or a little milk until you achieve desired creaminess.  Also, feel free to vary the herbs and spices to your own personal taste.
Scoop potato mixture back into skin shells.  Place potato halves on baking sheet and bake for 12-15 minutes or until top starts to turn golden.
Garlic and Rosemary Green Beans


Ingredients:
frozen green beans, olive oil, garlic clove, dried rosemary, salt

Directions:
Thaw green beans in a colander., Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix., Add green beans. Stir-fry until beans are just softened., Serve immediately.
Italian Country Soup


Ingredients:
olive oil, butter, onion, bay leaf, dried thyme, garlic cloves, dry white wine, diced tomatoes, frozen spinach, chicken broth, flat-leaf Italian parsley, red kidney beans, cannellini beans, salt, fresh ground black pepper, small shell pasta

Directions:
In large pot, heat oil then butter over medium heat.  Add onion, thyme, Italian seasoning and bay leaf.  Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone.  Add browned sausage to onion mixture and cook for a few minutes to blend.
Add broth, tomatoes and frozen spinach.  Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach.  Rinse and drain canned beans and add to pot.  Add parsley, salt, pepper and pasta.  Cook until pasta is tender, about 10 minutes.
Adjust seasoning as needed, ladle into soup bowls and garnish with cheese.
You can add a little more broth or water to adjust "soupiness" to your liking - I like mine more chunky!
Chocolate Mudslides (Cookies)


Ingredients:
bittersweet chocolate, unsalted butter, sugar, eggs, all-purpose flour, baking powder, salt, walnuts

Directions:
Preheat an oven to 400 degrees.
Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot], stirring periodically.
Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
Add the flour, baking powder and salt to the butter mixture and mix just until combined.
Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces.
Pour the mixture onto a parchment-lined baking sheet or tray.
Put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened.
Reverse the sheet or tray onto another piece of parchment paper on a hard surface.
Use a knife to divide the mixture into 20 squares.
With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread].
Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside].
Allow to cool for at least 20 minutes before eating.
Yield: 20 large cookies.
Vegetarian Serbian Rice Pilaf


Ingredients:
rice, water, onion, carrot, red bell pepper, sweet paprika, sea salt

Directions:
Heat the oil in a large pan. Add chopped onion and sauté for 3 minutes.
Add grated carrot and diced pepper.
Add the rice along with 3 cups of water. Stir until all ingredients are evenly spread. Add paprika, salt and pepper.
Let it boil for 5 minutes over medium heat. Remove from heat and cover with a lid. Let it rest until all water is absorbed by the rice (10-15 minutes].
Garnish with fresh herbs and serve!
Frozen Lemonade Pie


Ingredients:
sweetened condensed milk, prepared graham cracker crust

Directions:
Beat milk with a mixer., Add lemonade directly from freezer and beat until very thick., Fold in whipped topping., Pour into crust and freeze., Remove from freezer 30 minutes prior to serving.
Banana Pumpkin Smoothie


Ingredients:
low-fat vanilla yogurt, canned pumpkin, brown sugar, cinnamon, nutmeg, ground cloves, banana

Directions:
Combine all ingredients in blender; process until smooth.
Garnish with dash of cinnamon, if desired.
Homemade Almond Paste
Category: desserts
By nch

Almond paste with blanched untoasted almonds is best for delicate cakes, tarts, and pastries where you don't want to overpower the other flavors.

Ingredients:
1 ½ cups whole blanched almonds
1 ½ cups confectioners' sugar
1 large fresh egg white, at room temperature, lightly beaten, or more as needed
¼ teaspoon almond extract

Directions:
Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like. Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time. Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 165.2
Fat: 9.2 g
Saturated fat: 0.7 g
Carbohydrates: 18.6 g
Sugars: 15.6 g
Dietary fiber: 1.9 g
Protein: 4.3 g
Sodium: 9.8 mg
Quick and Easy Chile Con Queso Dip


Ingredients:
monterey jack cheese, cream cheese, tomatoes and green chilies, salsa, tortilla chips

Directions:
Preheat oven to 350°.
Combine all the ingredients except the tortilla chips in a 1-quart casserole.
Cover and bake for 20-25 minutes, until the cheese is melted and the dip is bubbly.
Serve with crisp tortilla chips.
Garlic Flat Bread


Ingredients:
water, olive oil, canola oil, sugar, salt, bread flour, active dry yeast, garlic, butter, margarine, mozzarella cheese, parmesan cheese

Directions:
In bread machine pan, place the first six ingredients in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tbslp. of water or flour if needed].
When cycle is completed, turn dough onto floured surface.
Roll into 12-inch circle.
Transfer to a 14-inch pizza pan coated with non-stick cooking spray.
Cover; let rise in a warm place until doubled, about 30 minutes.
In a small skillet, cook garlic in butter over medium heat for about 5 minutes, stirring frequently.
With the end of a wooden spoon handle, make indentations in dough at 1-inch intervals.
Top with garlic butter and sprinkle with cheeses.
Bake at 400 degrees for 15-20 minutes or until golden brown.
Remove to a wire rack.
Cut into wedges or squares and serve warm.
Steak With Three-Chile Sauce


Ingredients:
ancho chili, chipotle chile, extra virgin olive oil, garlic cloves, fresh cilantro, brandy, low sodium beef broth, dark brown sugar, kosher salt, lime, kosher salt, fresh ground pepper, extra virgin olive oil, Cotija cheese

Directions:
SAUCE:.
Heat a dry 10" skillet over medim heat for 2 minutes. Toast the ancho and pasilla chiles in the heated skillet for about 20 seconds on each side. They'll become fragrant, but do not allow them to scorch or they'll become bitter. Remove the stems, seeds and ribs from the toasted chiles, and soak them in hot water to cover for about 20 minutes to rehydrate. Drain them and put them in the blender with the chipotle chile.
Heat 1 tbs of oil over medium heat in the same skillet you used for toasting the chiles. Add the onions. Cook until soft and golden brown, stirring often, for about 10 minutes (lower the heat if needed to prevent scorching]. Add the garlic and cook, stirring, for an additional minute. Move the onions and garlic to the blender, along with the cilantro, brandy, and 1/4 cup water. Puree everything to a smooth paste, adding more water as needed, 1 tbs at a time. Transfer the chile puree into a small bowl.
Heat the remaining 2 tbs of oil in a small saucepan over medium-high heat. Make sure you're wearing an apron or smock at this point (trust me]. When the oil is shimmery and just beginning to smoke, quickly add the chile paste (step back a bit, it will spatter violently].Cook, stirring constantly to incorporate the oil, for about 2 to 4 minutes, or until the mixture becomes very thick. Turn down the heat a bit if necessary to prevent scorching. Reduce the heat to medium and add the broth gradually, stirring. Add the brown sugar and salt. Simmer for another 1 to 2 minutes, or until the mixture has the consistency of a medium-thick sauce. Add salt to taste.
STEAKS:.
Place your oven rack 4" from the broiler element and heat broiler on high. Drizzle both sides of your steaks with lime juice and season with salt and pepper to taste. Heat an 11 or 12" skillet (cast iron is ideal here] over medium-high heat. Add the olive oil. Sear the steaks, two at a time, for two minutes per side. Lower the heat as needed, and continue cooking steaks until they are done to your liking (approximately 2 additional minutes on the second side for medium rare]. Transfer the first two steaks to a rimmed baking sheet and repeat with remaining 2 steaks.
Once all the steaks are cooked, turn the heat to medium and pour the chile sauce into the pan. Stir to incorporate any browned bits and drippings into the sauce. Sprinkle the steaks with the Oaxaca cheese, spoon some sauce over them, then top with the cotija. Put the baking sheet under the broiler for about a minute,  just to melt the cheese. Serve immediately.
Cuba Libre


Ingredients:
dark rum, lime wedges

Directions:
Fill 4 tall glasses with ice., Pour 1/2 ounce rum into each glass., Squeeze and drop 1 lime wedge into each glass., Fill each glass with cola and stir well., Serve immediately.
Mom's Corn Pudding


Ingredients:
egg, evaporated milk, sugar

Directions:
Stir all  together and pour into greased baking dish., Bake at 350 until it sets up, approximately 30-45 minutes.
Devil's Food Cream Cheese Cookies


Ingredients:
butter, margarine, cream cheese, egg, vanilla extract

Directions:
Cream butter and cream cheese.
Blend in egg and vanilla extract.
Add dry cake mix, 1/3 at a time, mixing well after each addition.
Cover; chill 30 minutes.
Drop by scant teaspoonsful onto ungreased baking sheet.
Bake at 375 degrees for 8 to 10 minutes.
Cool slightly before removing from baking sheet.
Pickled Cucumber Salad


Ingredients:
cucumbers, white sugar, sea salt, white vinegar, white sugar, malt vinegar, fish sauce, of fresh mint, scallion, red chile, roasted sesame seeds, szechwan pepper, salt

Directions:
Slice the cucumbers in half lengthwise, then slice into 1/8" slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes.
Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool.
Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day.
Cherry-Chocolate Coffee Float


Ingredients:
chocolate chip ice cream, maraschino cherry

Directions:
In serving glass or mug, place ice cream.
Slowly pour hot espresso over ice cream; drizzle with cherry syrup.
Garnish with whipped cream, cherry and shaved chocolate, if desired.
Serve immediately.
Chinese Pork Dumplings
Category: main-dish
By Allrecipes

In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.

Ingredients:
½ cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork
3 cloves garlic, minced
1  egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1 ½ tablespoons sesame oil
1 tablespoon minced fresh ginger
50  dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed

Directions:
Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 50 dumplings

Calories: 539.9
Fat: 24.6 g
Saturated fat: 6.6 g
Carbohydrates: 50.2 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 27.7 g
Cholesterol: 103.2 mg
Sodium: 2372.9 mg
Santa Fe Wrap


Ingredients:
cream cheese, iceberg lettuce, monterey jack pepper cheese, tomatoes, avocado, red onions, bell pepper, corn kernel, black beans, flour tortillas, corn tortilla

Directions:
Spread the tortilla thinly with cream cheese.
Place 2 lettuce leaves over the cream cheese, layer the pepper jack over the slices of lettuce followed by the tomato, Avacado, onion and bell pepper.
Spoon on the corn and black beans evenly, top with remaining piece of lettuce leaf and roll tightly.
Slice in half diagonally.
Cinnamon Sticky Buns


Ingredients:
warm water, active dry yeast, sugar, vanilla instant pudding mix, butter, eggs, salt, all-purpose flour, butter, brown sugar, cinnamon, butter, brown sugar, light corn syrup, pecans, walnuts

Directions:
In a small bowl, combine water, yeast and sugar.
Stir until dissolved.
Set aside.
In a large bowl, make pudding mix according to package directions (using up all the pudding mix, but only half the milk called for in the directions].
Add butter, eggs and salt and mix well.
Add the yeast mixture and blend.
Gradually add flour and knead until smooth, adding more flour as needed to control stickiness.
Once the dough is no longer sticky and is soft and silky feeling, it is ready.
Place in a large greased bowl.
Cover and let rise until double in bulk (about 45 minutes to 1 hour].
On a lightly floured surface, roll out to a 17 x 10 inch rectangle.
Spread 1/2 cup of softened butter over surface.
In small bowl, mix brown sugar and cinnamon together.
Sprinkle all over the surface of the dough, over the butter.
Starting from one long end, roll up dough very tightly, jelly-roll style.
With a very sharp knife, cut a notch every 2 inches, and cut into 10 rolls.
Make Topping: In a saucepan or in a microwave oven combine butter, brown sugar and corn syrup.
Heat and stir until blended and sugar has nearly melted.
Pour topping into the bottom of a 15 x 10 inch baking pan and sprinkle nut meats over.
Place cinnamon buns on top of the caramel sauce.
Press rolls down with your hands just a little.
Allow to rise in a warm place until double in size (about 1 hour].
Preheat oven to 350F and bake Cinnamon Buns for 15 to 20 minutes or until light brown.
Don't over bake.
Remove pan from oven, cover with foil and invert onto cooling racks.
Cool 1 minute, and remove pan.
Let them cool at least a further 15-20 minutes before eating.
Chicken and Artichoke Bundles


Ingredients:
frozen puff pastry, sour cream, chili powder, minced garlic cloves, monterey jack cheese, artichoke hearts, green chilies, green onions, fresh parsley, milk

Directions:
Thaw pastry sheets and set aside.
In medium bowl stir together sour cream, chilli powder, garlic, and lemonjuice.
Add chicken, cheese, artichokes, chillies, and green onions.
Cut each pastry into 4 squares. On a lightly floured surface roll each square out to make it a pefect square and try to make even thickness.
Place enough of the mixture in a 1 c measuring cup pressed down to fill it 3/4 full.
Tap out filling into the center of one of the rolled squares, it should still be in the shape of the measuring cup.
Moisten edges with water and fold up each corner to make a folded square bundle.
Brush with milk bake 400 on an ungreased sheet lined with foil for 25-30 minutes or till golden.
Sprinkle parsley over tops before serving.
Sex on the Slopes


Ingredients:
vodka, water, cranberry juice, water, pineapple slice

Directions:
Add pineapple juice concentrate to blender with water and vodka., Add liqueurs and cranberry juice, fill blender with ice., Blend on high till frothy and slushy, adding additional water if necessary., Garnish with a slice of pineapple.
Gamma's Apple Coffee Cake


Ingredients:
butter, sugar, egg, vanilla extract, flour, baking powder, salt, milk, apples, cinnamon, sugar

Directions:
Preheat oven to 350°F Lightly grease an 8" or 9" square pan. I often use a loaf pan too.
Cream butter and 1 cup sugar. Add well beaten egg and vanilla.
Combine flour, baking powder, and salt.
Add flour mixture to creamed mixture, alternating with milk. Mix batter for 2-3 minutes.
Pour half the batter into your greased pan. Press half of the apples into the batter.
Combine the cinnamon and sugar in a small bowl.
Sprinkle with half of the cinnamon-sugar mixture. Pour remaining batter over the first layer.
Press remaining apple slices into batter and sprinkle with remaining cinnamon-sugar mixture.
Bake for 35-40 minutes at 350°F.