xiaoxl/recipe_data huggingface dataset:
Pork Roast With Yellow Potatoes


Ingredients:
garlic cloves, butter, onions, dry mustard, chicken broth, water, yukon gold potatoes

Directions:
With the rack in the middle position, preheat the oven to 170 °C (325 °F].
With the tip of a knife, make incisions in the roast and insert the garlic slices.
In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
Serve the roast, cut into pieces, with the potatoes.
Honey Lemon Grilled Chicken


Ingredients:
lemons, juice and zest of, olive oil, oregano, Dijon mustard, honey, onion, garlic clove, salt, pepper, boneless skinless chicken

Directions:
In a small bowl, mix together all ingredients. Set aside 1/4 cup for basting. Marinade chicken for  30 minutes in refrigerator.
Preheat grill place chicken on grill indirect heat. 6-8 min each side. basting occasionally.
Serve with a drizzle of honey.
Next day leftovers great on a salad for lunch.
Ginger Grilled Pears


Ingredients:
pears, honey, ground ginger, lemon juice

Directions:
Slice the pears into 'pear steaks' about 1/3 inch thick., Mix together honey, ginger and lemon juice., Pour glaze over pears., Grill pear steaks on each side for 2 minute, Eat warm with dinner, or as a dessert over ice cream.
Irish Guinness Rarebit


Ingredients:
English mustard, Worcestershire sauce, baguette

Directions:
Mix together the cheese, mustard, 1/2 egg yolk, Worcestershire sauce, Guinness and salt and pepper.
Under the broiler, toast the slices of bread on one side.
Sprinkle the cheese mixture between each of the toasts on the un-toasted side.
Place under broiler for 2 - 3 minutes or until the cheese is melting, watching carefully. Serve immediately.
Easy, Low-Fat Black Bean Soup


Ingredients:
black beans, yellow onion, low-fat cream cheese, chicken broth, low-fat sour cream, chives

Directions:
Using a food processor pulse the onion until minced., Drain and rinse the black beans., Add to the food processor with the cream cheese., Pulse until pureed., Dilute wtih chicken broth to your desired thickness., Transfer to a medium sauce pan and heat over low heat until thoroughly heated., Garnish with sour cream and chives.
Oreo® Milkshake
Category: drinks
By Annette Wegrzyn

This recipe is super kid-friendly, easy to make, and delicious. A favorite for kids' 'How To' speeches or just to enjoy on a hot day.

Ingredients:
3 scoops vanilla ice cream
¾ cup milk
6  chocolate sandwich cookies (such as Oreo®)

Directions:
Blend ice cream, milk, and chocolate sandwich cookies together in a blender until smooth. Pour into 2 glasses.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 248.9
Fat: 11 g
Saturated fat: 4.4 g
Carbohydrates: 33.2 g
Sugars: 23.2 g
Dietary fiber: 1.1 g
Protein: 5.7 g
Cholesterol: 21.2 mg
Sodium: 207.6 mg
Sour Cream- Blueberry Waffles


Ingredients:
eggs, milk, unsalted butter, sour cream, all-purpose flour, baking powder, baking soda, granulated sugar, fresh blueberries, confectioners' sugar, maple syrup

Directions:
Preheat the waffle maker on medium-high heat. Preheat an oven to 200 degrees F (95 degrees C].
In a large bowl, whisk the eggs, then whisk in the milk, butter and sour cream. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and sugar. Add the flour mixture to the egg mixture and whisk until smooth. Stir in the 3/4 cup blueberries.
Pour about 1/3 cup of batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
Garnish the waffles with blueberries, dust with confectioners' sugar and serve hot with maple syrup.
Easy Bake Oven Quick Cake


Ingredients:
"water"

Directions:
Preheat Easy Bake Oven 15 minutes
Mix cake mix and water (use only enough to make a cake batter consistency]. Place in greased toy cake pan.
Bake for 10 minutes.
Makes 1 serving.
Hazelnut Brittle


Ingredients:
white sugar, water, light corn syrup, butter, hazelnuts, salt, baking soda, vanilla, chocolate

Directions:
Put a large pot or kettle over a medium heat.
Add sugar, water, and corn syrup and bring to a boil.
When mixture comes to a boil, add butter.
Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts.
Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla.
Pour mixture onto a greased baking sheet and spread out and allow to cool.
Break up into pieces and decorate with melted chocolate.
Homemade Pear Pie from Scratch
Category: desserts
By Tara R.

This pear pie is unique. People who have tried this pie have loved it so much; even those who dislike pies love this one. So you cannot go wrong on making this dish, especially for those picky eaters.

Ingredients:
1 ½ cups unbleached all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, diced and frozen
¼ cup vegetable shortening, chilled
3 tablespoons ice water, or more if needed
5  Bosc pears, sliced
½ cup white sugar
½ cup brown sugar
½ teaspoon lemon zest
½ teaspoon ground cinnamon
⅛ teaspoon salt
¼ cup unbleached flour, divided
cooking spray
1 large egg
1 tablespoon cold water

Directions:
Mix flour and salt together in a food processor. Add cold butter and vegetable shortening; process until mixture resembles coarse crumbs. Mix in water 1 tablespoon at a time until a thick and sticky dough forms. Continue processing until dough forms a firm ball, about 15 minutes. Place dough in a bowl. Cover with a wet towel and refrigerate for at least 30 minutes. Combine pears, white sugar, brown sugar, lemon zest, cinnamon, and salt in a large bowl. Mix until thoroughly combined, about 10 minutes. Add 3 tablespoons flour and continue mixing until filling is thick and glossy. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a pie plate with cooking spray. Turn dough out onto a lightly floured work surface. Knead dough about 4 times. Separate into 2 even pieces. Flatten 1 piece for the bottom crust. Place in the pie dish with excess dough hanging over the sides. Sprinkle 1 tablespoon flour over the crust. Add pear mixture to just below the rim of the pie plate. Roll out second piece of dough and cut into thin strips. Lay 1/2 of the strips vertically over the pie. Place remaining strips horizontally on top. Fold overhanging dough over the edges of the strips to cover them. Press to seal with your fingers. Use the back of a fork to crimp the edge. Bake in the preheated oven for 15 minutes. Whisk egg and water together in a small bowl. Brush over the pie. Continue baking until top and edges are golden brown, about 45 minutes. Cool on a wire rack for 15 to 20 minutes before slicing.

Prep time: 45 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 1 9-inch pie

Calories: 428.3
Fat: 19 g
Saturated fat: 9.1 g
Carbohydrates: 63.1 g
Sugars: 36.1 g
Dietary fiber: 4 g
Protein: 4.1 g
Cholesterol: 53.8 mg
Sodium: 197.7 mg
Lime Salsa Chicken Skewers With Cilantro Crème Sauce


Ingredients:
boneless skinless chicken breasts, limes, juice of, dry sherry, extra virgin olive oil, oregano, garlic powder, salt, diced tomatoes, scallions, sliced ripe olives, cilantro, mint, black pepper, cream cheese, sour cream, tomatillo salsa, fresh ground black pepper, ground cumin, garlic powder, cilantro leaf, fresh lime juice, red bell peppers, onions

Directions:
Chicken & Marinade:  In a large Zip-Lock bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three Tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate chicken in refrigerator for at least 1 hour.  Soak wooden skewers in hot water at least 30 minutes.
Salsa:  In a bowl, mix all ingredients well, and chill for an hour or more before serving.
Cilantro Crème Sauce:
Combine all ingredients in a blender or food processor. Blend until smooth and creamy.    Place in a serving bowl, chill a few hours or overnight.
Skewers: Toss bell peppers and onion quarters in with marinating chicken for last 30 minutes.  Starting and ending with red bell pepper, make 7-8 skewers.
Place the skewers chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken.  Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork-tender.
Arrange skewers on the platter, with cilantro cream sauce underneath, and salsa on top.
Fresh Cherry Rhubarb Pie


Ingredients:
fresh rhubarb, white sugar, brown sugar, cinnamon, ground cloves, salt, quick-cooking tapioca, unsalted butter

Directions:
Preheat the oven to 425 degrees F.
In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
Top the filling with the butter pieces.
Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over].
Remove from oven and place on a wire rack to cool.
Cool completely before serving.
Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well  It is lovely served with ice cream.
Caribbean Curried Pecans


Ingredients:
butter, curry powder, salt, pecan halves

Directions:
Heat oven to 350.
In large bowl combine butter, curry powder and salt; add pecans.
Spread on 15x10x1-inch jelly roll pan.
Bake, stirring occasionally, 10-12 minutes or until lightly toasted.
Spread on cooling rack.
Cool completely.
Add tropical fruit mix; toss to combine.
Sugar Free Dark Chocolate Mocha Dream Coffee


Ingredients:
Splenda sugar substitute, cocoa powder, powdered milk

Directions:
using a very large bowl and a sifter (or a blender if you don't mind powder residue in your hair] sift all ingredients together at least twice.
Make sure and mix well with a plastic or wooden spoon.
To prepare, fill mug 1/3 full of this mixture and add freshly brewed coffee. From a press pot if possible.
Prepare your coffee first if you use creamer.  This mixture is very dark and it will be hard to judge how much cream you need by color.
(to use as hot cocoa, substitute hot water for coffee].
Ukrainian Standard Borsch


Ingredients:
cold water, salt, onion, beets, carrot, potato, celery, string beans, white beans, cabbage, tomatoes, tomato juice, garlic clove, flour, lemon juice, fresh dill, sour cream

Directions:
Cover the meat with the cold water.
Add the salt, and bring slowly to the boiling point, then skim.
Cover and simmer for 1 1/2 hours.
Add the onion and beets; cook 10 to 15 minutes or until the beets are almost done.  If young beets are used, cook them together with the other vegetables.
Add the carrot, potato, celery, and string beans; continue cooking for about 10 minutes.
When cooked white beans are used, they should be added after the cabbage is cooked to retain their white color.
Finally put in the cabbage and cook until it is tender.  Do not overcook.
Stir in the tomatoes or tomato juice and the crushed garlic, if it is used.
Blend the flour with 3 tablespoons of cold water, spoon into it some soup liquid, and then stir into the borsch.  If a thickened borsch is not desired, omit the flour.
Add a small quantity of the beet kvas or lemon juice or any other mild acid commonly used in borsch, taking care not to use too much.  A good borsch should be pleasantly tart but not sour.
Season to taste with salt and pepper, and bring to the boiling point.
Flavor it with the chopped dill.
When ready to serve, add some thick sour cream or rich sweet cream.  The amount of cream will depend on personal taste.  It may also be served without cream.  Some prefer to put the cream into each serving.  This is the custom in central Ukraine.
When the borsch is to be reheated the next day, do not add any cream.
It tastes better when the cream is added just before serving.
Traditional Ukrainian Cookery.
Raspberry Poppyseed Dressing


Ingredients:
sugar, salt, dry mustard, onion powder, raspberry vinegar, poppy seeds

Directions:
Combine, in a storage container, the sugar and seasonings. Stir in the vinegar, and mix to dissolve.
Add the poppy seeds and oil, and mix well. Cover and refrigerate.
Seared Ahi Tuna Sea Steak over Mexi-Asian Salsa


Ingredients:
tuna steak, pico de gallo, soy sauce, ginger, lime, juice of, cilantro

Directions:
Place tuna steak in a shallow dish with the terryaki marinade and allow to marinate for about 10 minutes on each side.
In the meantime, mix the pico de gallo, terryaki, soy, ginger, lime, cilantro and chili in a small mixing bowl, and set aside.
Place a grill pan on the stove and preheat on high. Spray with nonstick cooking spray and sear the Ahi steak, about 1 minute on each side.
Spread the pico de gallo across a serving dish, and thinly slice the Ahi Tuna, placing it over the salsa. Garnish with cilantro sprig and lime wedges, if desired.
Rice Flour Chicken (Crisp and Crunchy Batter)


Ingredients:
chicken piece, soy sauce, honey, five-spice powder, garlic, onion, salt, baking powder, water

Directions:
Make the soy sauce, honey, spice powder, garlic, onion and sesame oil into a marinade mixture.
Add the chicken pieces for at least 2 hours, but even better, overnight.
Mix batter ingredients with enough water to form a*thick* batter.
If not crunchy when fried add slightly more baking powder.
Dip marinaded chicken into batter and deep fry until cooked and golden brown.
Lamb in Coriander Sauce


Ingredients:
lamb, onions, green chili pepper, garlic cloves, ginger, turmeric, cardamom pods, clove, cinnamon, chili powder, curry leaves, tomatoes, salt, water

Directions:
heat oil and in a large pan over medium heat add the lamb and cook stirring all the time until the meat is sealed.
Add the onions and continue to fry for at least 5 minutes - adding a little extra oil or water if it looks like sticking.
Add Chopped coriander, chilli, garlic and ginger and cook for just a few minutes more.
Add the remaining spices, curry leaves, chopped tomato and salt, cook for another few minutes adding the water.  bring to the boil, turn down heat and simmer for about 3/4 of an hour.
Attempting to Duplicate Progresso Lentil Soup


Ingredients:
celery, salt, garlic cloves, fresh ginger, fresh ground black pepper, lentils, tomato paste, frozen spinach

Directions:
Spray a stock pot with non-stick cooking spray. Saute' celery with salt until tender. Reduce heat to low and add garlic, ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked.
Add stock, tomato paste and spinach, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Puree with stick blender to desired consistancey.
Sweet and Spicy Stir Fry with Chicken and Broccoli
Category: world-cuisine
By amanda1432

Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!

Ingredients:
3 cups broccoli florets
1 tablespoon olive oil
2  skinless, boneless chicken breast halves - cut into 1 inch strips
¼ cup sliced green onions
4 cloves garlic, thinly sliced
1 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon low sodium soy sauce
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
⅛ cup chicken stock

Directions:
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes. Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear. Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 155.9
Fat: 6.2 g
Saturated fat: 1.3 g
Carbohydrates: 10.9 g
Sugars: 3.3 g
Dietary fiber: 2.3 g
Protein: 15.9 g
Cholesterol: 36.2 mg
Sodium: 606.4 mg
Beef Stroganoff


Ingredients:
beef round steak, onion, canola oil, beef bouillon granules, hot water, salt, ketchup, mustard, cornstarch, cold water, light sour cream

Directions:
In large pan, heat oil over medium high heat; brown steak and onion.
Add bouillion, hot water, salt, ketchup, and mustard, mixing until thoroughly distributed. Bring to a boil.
Reduce heat, cover and simmer for 2 hours. Check every half hour or so to make sure the water does not evaporate too much. Add more hot water if needed to keep meat covered.
Combine cornstarch and cold water; add to meat mixture, stirring constantly until mixture thickens, similar to thick gravy.
Reduce heat, stir in sour cream and heat through.
Serve over wide noodles or rice.
Oatmeal, Apple & Cranberry Breakfast Cookies


Ingredients:
cake flour, oats, granola cereal, coconut, brown sugar, butter, margarine, dried cranberries, raisins, maple syrup, honey, apples, pears, egg, bicarbonate of soda, vanilla essence, cinnamon, salt

Directions:
Preheat the oven to 180 degrees Celsius.
Spray a few baking sheets with nonstick spray or smear with butter lightly.
Mix the dry ingredients together: Sift the cake flour, salt and cinnamon and then stir in the oats, muesli and cranberries.
Mix well.
Beat the butter and brown sugar together until light and fluffy.
Add the egg, then add the golden syrup and vanilla and blend well.
Add the remaining wet ingredients: grated apple, bicarbonate of soda (dissolved in milk] and mix with the dry.
Mix well and knead the dough throughly.
Shape into small palm sized balls and place on the pre-greased baking sheets.
Flatten with a fork to create a pattern on the top and bake for 12-15 minutes or until golden brown.
Allow a few minutes for the cookies to cool on the baking sheets then transfer to wire racks to rest.
Store in airtight containers.
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting


Ingredients:
sour cream, pumpkin, eggs, cream cheese, butter, vanilla, powdered sugar, ground cinnamon

Directions:
Heat oven to 350.
Beat first 5 ingredients with mixer until well blended.
Spoon into 24 paper-lined muffin/cupcake cups.
Bake 20-22 minutes, or until toothpick inserted in centers comes out clean.
Cool in pans 10 minutes; remove from pans. Cool completely.
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
Gradually beat in sugar.
Blend in cinnamon.
Spread over cooled cupcakes.
Store frosted cupcakes in refrigerator.
Sweet Sun Tea


Ingredients:
tea bags, sugar, maple syrup

Directions:
Remove the paper tabs from tea bags.  Tie all the tea bag strings together, throw into glass container.
Add 1 cup sugar to glass container.  Fill container with water within 2" of top.  Shake container to dissolve the sugar.
Place in a sunny spot outside.
Do your chores or play, come back later, add ice cubes.
Pour into tall glass with slice of lemon or whatever.
Nummy Namma Choc-Oat Chip Cake


Ingredients:
granulated sugar, butter, eggs, buttermilk, banana, vanilla extract, all-purpose flour, oats, baking soda, salt, walnuts

Directions:
Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan.
In a large mixing bowl combine sugar, margarine and eggs, then stir in buttermilk, bananas and vanilla extract.
In another bowl combine flour, oats, soda and salt, and then mix into the banana mixture.
Gently stir in chocolate morsels and spread in prepared baking pan.
Sprinkle with walnuts.
Bake 30-35 minutes.
Cool completely on wire rack.
Keeps quite awhile in the refrigerator.
Bread "gnocchi"


Ingredients:
extra virgin olive oil, butter, garlic cloves, tomato sauce, tomatoes, fresh basil leaves, mozzarella cheese

Directions:
Preheat broiler.
Heat a large pan over medium heat.
Chop bread into bite size pieces.
Add olive oil, butter and garlic to the skillet.
Melt butter into oil then add the bread.
Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes.
Turn to coat and warm the tomato sauce, 3 to 4 minutes.
Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese.
Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.
Sometimes I'll add some extra ingredients at the beginning depending on mood and what I have on hand.  I made this with bacon and mushrooms last night.
Cream of Watercress Soup


Ingredients:
onion, potato, butter, watercress, milk

Directions:
Melt butter and sauté onion until transparent., Add potato, watercress, milk and stock., Bring to boil, cover and simmer for 20 minutes, Blend in a processor., Add cream and seasoning. Heat if needed.
Ooey Gooies


Ingredients:
"vanilla ice cream"

Directions:
Set oven to 350°F.
Put about 2-3 tablespoons of cookie dough into a small oven-safe souffle dish and and form a 1/4 inch"shell" or"crust" in the dish.
Bake at 350°F until cookie dough JUST begins to cook, about 4 minutes.
Immediately top with one scoop of vanilla ice cream, pushing the ice cream into the cookie dough so the ice cream begins to melt.
Serve and eat immediately out of dish!
(Caution: souffle cup will still be hot, be sure to use a hot pad or cloth napkin].
Homemade Tater Tot Croquettes


Ingredients:
mashed potatoes, eggs, flour, kosher salt, panko breadcrumbs

Directions:
In a medium bowl mix together the cold mashed potatoes and the beaten eggs.
Mix the flour inches Season with a little salt.
Place the bread crumbs in a shallow bowl. Drop the potato mixture by the spoonful into the bowl of panko crumbs.
Gently press the panko into the soft potato “tots.”.
Place them on a sheet pan covered with a sheet of wax paper.
Heat a small pot of oil to between 350-375 degrees F.
Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
Pull the tater tots from the hot oil with a strainer and gently place them on a paper towel to drain.
Sprinkle lightly with Kosher salt.
Serve hot with ketchup and enjoy!
Sunset Watermelon Popsicles


Ingredients:
watermelon, sugar

Directions:
Cut watermelon into chunks, and puree in a blender until you have 5 cups.  Add orange juice and sugar; blend.  Pour into popsicle molds and freeze.
Cooking time is freezer time.
This recipe will fill two popsicle molds of 10 each.