xiaoxl/recipe_data huggingface dataset:
Minestrone Soup


Ingredients:
olive oil, lean ground beef, Italian sausage, smoked bacon, sweet white onions, garlic cloves, diced tomatoes, sugar, beef broth, carrots, celery, savoy cabbage, green zucchini, yellow zucchini, red kidney beans, great northern beans, chickpeas, fresh parsley, dried oregano, salt, ground black pepper, dried basil, dried thyme, bay leaf, parmesan cheese

Directions:
Sauté bacon, ground beef, & sausage (remove from casing and break up] in large deep fry pan.
Add onion when the meat starst to brown.
Continue cooking until onion softens then add garlic and stir for 2 minutes to take the raw edge off.
While meat is browning, get out your biggest pot and start adding the tomatoes, carrots, rutabaga, broth, celery, spices.
Bring to a boil, add browned meat. Simmer for 10 minutes then add everything else, pushing down the cabbage. Add a bit of water to make sure the cabbage is covered.
One year I was trying to hurry this along and cooked the cabbage in another pot then mixed it inches Worked okay.
It will look like too much but the cabbage shrinks a lot!  Simmer until all veggies are almost soft. Add your drained beans and the cheese. Stir, taste and add more of what you feel it needs.
If your soup pot looks ridiculously thick add some water but not too much. The point of this soup is to freeze thick and dilute later.
This is why I add water (or broth] when it is thawed out. Takes less space in the freezer this way.
Add half a cup of fresh Parmesan to the soup while cooking for a 'wow' flavour boost.  Taste and adjust seasoning. Cool and transfer to containers.
It does need to sit overnight to taste the best. If cold enough the pot can sit out on the deck.
This makes a very thick soup. We freeze it in yogurt containers.
If you want noodles, cook a handful then add to the soup before serving. This is wonderful with garlic bread and lots of Parmesan cheese!.
I call this my 'Campbell's condensed' version of minestrone. I figured why add all the extra water (taking up freezer space] when I can do that later.
I don't add salt to this soup because the bacon, cheese and tinned products have enough of the stuff.
Picture-Perfect Olive Oil Cake


Ingredients:
honey, eggs, all-purpose flour, baking powder, kosher salt, olive oil, coconut cream, honey, lemons, zest of, kosher salt, butter, fresh ricotta, blueberries, honey

Directions:
For the cake:
Preheat oven to 325 degrees. Grease a 9” springform pan with olive oil. Line with a round of parchment, grease parchment, and set aside.
Whisk to combine flour, baking powder, and 1/4 teaspoon salt in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs and honey. Whisk until lightened, about 3 minutes. Add oil and yogurt and mix until well-incorporated. Switch out whisk attachment for paddle and add flour mixture. Mix just until combined, scraping down the sides of the bowl as necessary to create a smooth batter.
Transfer to prepared pan and smooth top. Bake until a cake tester inserted into the center comes out clean, about 30-34 minutes. Transfer to a rack and cool 5 minutes. Remove springform ring and let cake cool completely.
For the coconut lemon curd:
Combine coconut cream, honey, lemon zest, and a pinch of salt in a medium saucepan over medium-high heat. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter, whisking until smooth. Transfer to a bowl.
and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Place in refrigerator and let cool completely. (This can be done up to 2 days in advance.] Once cool, add lemon juice to taste and to thin to a spreadable consistency.
For the blueberry sauce and ricotta filling:
In a small saucepan, combine blueberries, honey, and 1 tablespoon water. Place over medium-high heat and cook until blueberries burst and mixture becomes sauce-like, about 4 minutes. Let cool completely.
To assemble cake, remove parchment round and split cake layer in half crosswise. Place bottom half on a serving platter. Top with half of the whipped ricotta, spreading to the edges of the cake. Spread with 1 cup coconut lemon curd, reserving remaining for serving. Place top half of cake on top and spread remaining ricotta to cover. Finish with blueberry sauce. Cut into wedges and serve.
Gruyere Potato Cake #SP5


Ingredients:
prosciutto, sour cream, gruyere cheese

Directions:
Preheat oven to 350 degrees.
Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
Bake for 30 minutes, remove and let cool for 5 minutes.  Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan.  Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
Remove from oven, using a large spatula carefully place cake onto a serving platter.  Slice in triangles to serve.
Smothered Chicken in Wine Sauce


Ingredients:
boneless skinless chicken breast halves, green pepper, onions, garlic clove, celery, butter, margarine, dry white wine, catsup, brown sugar

Directions:
Preheat oven to 350°. Arrange chicken in a 9-inch baking dish.
Sauté pepper, onions, garlic, and celery in butter until slightly tender. Spoon over chicken pieces.
In same pan you sautéed vegetables, mix wine, catsup, juice, and brown sugar. Heat and stir until brown sugar melts.
Pour sauce over chicken and vegetables, cover and bake for 1 hour.
Spanish Octopus
Category: world-cuisine
By Chef John

Above and beyond the ingredients, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.

Ingredients:
1  yellow onion, coarsely chopped
3 cloves garlic, peeled and crushed
1 large bay leaf
1 ½ teaspoons smoked Spanish paprika
1 ½ teaspoons kosher salt
1 tablespoon olive oil
½ cup white wine
1 (1 pound) piece Spanish octopus
2 tablespoons olive oil
1/3 cup braising liquid
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
salt to taste
1 pinch cayenne pepper to taste

Directions:
Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer. Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes. Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature. Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight. Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil. Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce. Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter. Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

Prep time: 10 mins
Cook time: 1 hr 12 mins
Total time: 3 hrs 22 mins
Yields: 2 servings

Calories: 513.2
Fat: 29.7 g
Saturated fat: 4.3 g
Carbohydrates: 15 g
Sugars: 3.3 g
Dietary fiber: 1.8 g
Protein: 35.1 g
Cholesterol: 108.9 mg
Sodium: 2046.4 mg
Peach Cooler


Ingredients:
milk, vanilla ice cream

Directions:
Put milk, peaches, and almond in blender container.
Process until smooth.
Add ice cream; process 3 seconds.
Cauliflower Rice (Biryani-Style)
Category: fruits-and-vegetables
By Ryan Feagin

Indian-style cauliflower rice. Optional additions - sliced red onion, boiled egg, avocado, other biryani things.

Ingredients:
1 head cauliflower, broken into florets
3 tablespoons butter
1 clove garlic, minced, or to taste
½ teaspoon cumin
½ teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon ground turmeric
¼ teaspoon minced fresh ginger, or to taste
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
1  lime, cut into wedges
¼ cup chopped fresh cilantro, or to taste

Directions:
Process cauliflower florets in a blender or food processor until broken into small pieces about the size of rice. Heat butter in a skillet over medium-high heat; add cauliflower rice, garlic, cumin, coriander, garam masala, turmeric, ginger, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until cauliflower is softened, about 10 minutes. Remove skillet from heat and add lime wedges and cilantro.

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

Calories: 123.3
Fat: 9 g
Saturated fat: 5.5 g
Carbohydrates: 10.4 g
Sugars: 3.8 g
Dietary fiber: 4.5 g
Protein: 3.3 g
Cholesterol: 22.9 mg
Sodium: 146.3 mg
Mushroom Mattar


Ingredients:
button mushrooms, frozen green pea, garlic clove, ginger, black pepper, butter, onion, salt, kashmiri chili powder, amchoor powder, water, cashew nuts, garam masala

Directions:
1. Trim the stem of the button mushrooms. Leave them whole if small or cut them into 1/2 or 1/4. Heat the butter and oil in kadhai (indian wok]. Add the mushrooms and stir fry on low flame till dry and golden. Stir occasionally. Add grated garlic and grated ginger and a pinch of black pepper powder. Stir for 1 minute and remove from fire. Keep aside.
2. Heat the pan without oil and brown the cashew nuts. Let them cool down a bit and grind with garam masala into powder. There is no need to make it really smooth, leave some bigger pieces of cashew nuts, they will be crunchy in food.
3. Heat oil in a pan, add onions and cook on low heat till oil separates. Do not let the onions turn brown.
4. Add the cashew nuts with garam masala powder, mix well and cook for a few seconds.
5. Add fresh cream and mix well, cook on low flame for about 2-3 minutes, till the cream is completely absorbed and a gravy is thick. Then add salt, chili powder and Amchur. Stir fry for a while.
6. Add green peas and mushrooms.
7. Add about 1 small cup of water or milk and mix well. We need to get thick sauce which is possible to eat with indian breads. Cook on low flame for about 2-3 minutes and serve.
Dutch Oven Garlic Rosemary Studded Venison Rump


Ingredients:
rump roast, garlic cloves, cracked pepper, kosher salt, rosemary, olive oil, carrots, celery ribs, Spanish onion, red wine, plum tomatoes, bouillon, onions, parsnips, olive oil

Directions:
Remove silver skin/sinew and excess fat from roast. Rub meat with several of the crushed cloves of garlic. Sprinkle with salt and pepper. Tie the meat into roast.
Using a long, thin knife pierce the roast several inches deep in a half-dozen evenly spaced areas. Using a teaspoon handle, push crushed garlic pieces and rosemary leaves into slits. Rub roast with olive oil.
Preheat oven 350 degrees.
Place dutch oven on stove over high heat. When pot is hot, sear roast, browning on all sides. Remove roast and reduce heat to medium. Add 1-2 Tbs olive oil. Saute carrots, celery, and onions to brown.
Add roast back to pot. Pour red wine over roast. Add stewed tomatoes. Add stock to cover. Bring to simmer on stovetop. Cover with lid and place in preheated oven.
After rump goes in oven, prepare cippolini onions and parsnips. Place large saute pan on stovetop over medium high heat. Add veggies and saute to brown. Set aside.
One hour into cooking rump, add veggies to the pot and replace lid. Cook additional 30-60 minutes until meat is fork tender.
Monterey Jack Cheese Soup


Ingredients:
chicken broth, tomatoes, onion, green chilies, garlic, butter, margarine, all-purpose flour, milk, monterey jack cheese

Directions:
In a 3 quart saucepan, combine the first 5 ingredients; bring to a boil.
Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
Remove from the heat and set aside.
In another saucepan, melt butter.
Stir in flour, salt and pepper.
Cook and stir over medium heat until smooth.
Gradually stir in 1 1/2 cups milk; bring to a boil.
Boil for 1 minute stirring constantly.
Slowly stir into vegetable mixture.
Add cheese and remaining milk.
Cook and stir over low heat until cheese is melted.
Serve immediately.
Mocha Mix


Ingredients:
instant nonfat dry milk powder, granulated sugar, instant coffee, salt, vanilla

Directions:
Combine all ingredients in a food processor or blender.
Store in tightly covered container.
To serve combine 3 tablespoons of mix with 1 cup boiling water; stir to blend.
Instant Pot® Garlic Roasted Melting Potatoes
Category: side-dish
By Fioa

Try these absolutely crispy, creamy, and garlic-infused melting potatoes for a quick and easy weeknight side dish in your Instant Pot®.

Ingredients:
½ cup butter
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch slices
¾ cup chicken broth
1 teaspoon ground thyme
1 teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, peeled and lightly crushed

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add potato rounds in a single layer and cook until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside. Place trivet inside the pot. Pour in chicken broth and season with thyme, salt, and pepper. Add garlic; cook for 1 minute. Place potatoes on the trivet; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove potatoes from the pot. Select Saute function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back to pot in a single layer, and cook again until golden, about 3 minutes per side. Serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 600.8
Fat: 46.6 g
Saturated fat: 29.2 g
Carbohydrates: 43.1 g
Sugars: 0.5 g
Dietary fiber: 4.1 g
Protein: 5.9 g
Cholesterol: 124.3 mg
Sodium: 1940.7 mg
Sticky Fingers


Ingredients:
brown sugar, Worcestershire sauce, ketchup, honey, apple cider vinegar

Directions:
Cook chicken as directed., Combine all other ingredients in a medium sized bowl., Toss chicken in the sauce., Spread chicken on a greased cookie sheet., Bake at 350 for 5-7 minutes., The longer it cooks the stickier they become.
Brenda's Baked Beans


Ingredients:
bacon, onion, mustard, brown sugar, garlic powder, ketchup

Directions:
Cook bacon and onion together until bacon is done.
Combine ingredients and bake at 375 for at least 45 minutes.  They should be thick.
Buffalo Chicken Tacos
Category: world-cuisine
By S T Andersen

Great low-calorie meal perfect for lunch or a quick snack. Garnish tacos with lettuce, tomatoes, black olives, cilantro, or garnish of choice.

Ingredients:
4 ounces grilled chicken, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
3  white corn taco shells
¼ cup hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce)
¼ cup crumbled blue cheese

Directions:
Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 tacos

Calories: 202.7
Fat: 9.9 g
Saturated fat: 3.6 g
Carbohydrates: 13.7 g
Sugars: 0.4 g
Dietary fiber: 0.9 g
Protein: 14.6 g
Cholesterol: 36.4 mg
Sodium: 796.9 mg
Coconut Porcupines


Ingredients:
dates, walnuts, pecans, white sugar, butter, egg, vanilla, coconut

Directions:
Mix all ingredients except coconut., Thicken with coconut and roll into balls., Place on parchment paper or lightly greased cookie sheet., Cook 30 minutes in slow oven, 250°-275°., Makes approximately 18-20.
Breakfast "Pizza" (Somersize)


Ingredients:
bulk sausage, cheddar cheese, eggs, diced tomato, fresh mushrooms

Directions:
Combine the sausage and 1 1/2 cups cheese and spread in the bottom of a pie plate or a 9" x 9" casserole dish.
Pour the eggs over the top of the meat mixture and top with remaining cheese.
Sprinkle tomatoes and mushrooms over the top.
Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 20-30 minutes.
Indian Carrots


Ingredients:
butter, carrot, potato, cumin, chili powder, turmeric, water, cilantro

Directions:
melt oil with butter, add spices, add veggies, fry 5 minutes, add water, cover, cook 5 minutes  until cooked, top with cilantro.
Tortellini With Brown Butter and Sage Sauce


Ingredients:
unsalted butter, fresh sage leaves, sun-dried tomato packed in oil, salt, ground black pepper, parmesan cheese

Directions:
If possible, use fresh sage and freshly grated Parmesan to heighten the flavor of this dish.  Makes a huge difference!
Cook cheese tortellini according to package instructions; drain.  (You can start on the sauce while the tortellini is cooking].
Heat butter over medium heat in a large skillet.  Add sage and slowly cook butter until it begins to brown.  (It's okay if the sage darkens and gets crunchy].
Remove from heat; add the hot tortellini.  Stir to coat; add parmesan cheese, salt and pepper and toss.  (If you choose to add sun-dried tomatoes, add them in with the cheese, salt, and pepper before tossing.].
Crock Pot Hamburger Taco Soup


Ingredients:
lean hamburger, onion, pinto beans, black beans, white hominy, Rotel Tomatoes, diced tomatoes, diced green chilies, cheese, avocado, sour cream

Directions:
Saute hamburger and onion together until cooked.  Drain.  Combine hamburger, taco seasoning, ranch dressing mix, beans, hominy, green chilis, rotel and diced tomatoes in large crock pot.  ( Do NOT drain any of the canned items].  Cover and cook on low all day in crock pot.
Top each individual serving with grated cheese, dollop of sour cream, sliced avacado and frito corn chips.
Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili
Category: soups-stews-and-chili
By Sally Renz Cummings

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months!  We are proud, proud, proud!

Ingredients:
1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Directions:
Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours. Break up pieces of cooked pork to thicken the chili before serving.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 8 servings

Calories: 245.1
Fat: 2.8 g
Saturated fat: 0.9 g
Carbohydrates: 31.9 g
Sugars: 2.6 g
Dietary fiber: 12.6 g
Protein: 24 g
Cholesterol: 37.1 mg
Sodium: 1044.6 mg
Melanie's Rich and Creamy Green Chili and Corn Tamales


Ingredients:
masa harina flour, corn, baking powder, salt, butter, green chilies, corn, butter, cheddar cheese, salt, cumin, black pepper

Directions:
Do all prep work with the corn and green chilis.
Clean and rinse the corn husks.    Place in a large bowl  and soak in hot water for about 30 minutes.
Make the masa by mixing together all of the masa ingredients with a mixer.    The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
Make the filling by stirring together all of the filling ingredients in a large bowl.
Spread masa in center of each corn husks.   Sometimes you may need to use two corn husks to make it wide enough.  I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
Place a spoonful of the filling in the center of the masa in each corn husk.
Roll like a burrito, ensuring the filling is sealed on all sides with masa.
Place in a steamer and cook the batch together for approximately 45-60 minutes.   You want the masa to be cooked but not overcooked.   It will still appear a bit wet when tested, but not stick to the corn husk.
Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
Enjoy!
Mom's Buttermilk Cornbread


Ingredients:
yellow cornmeal, flour, salt, baking soda, buttermilk, egg

Directions:
Heat oven to 450°F
Pour 1/2 the oil into a small (cast iron] skillet and let heat with oven.
Mix dry ingredients.
Add buttermilk, egg and remaining oil.
Mix until lumps are gone.  Remove skillet from hot oven and pour batter inches.
Bake for 20-25 minutes.
***If making a double batch, DO NOT increase egg amount, but double everything else.
Calorie Wise Curried Cauliflower


Ingredients:
cauliflower florets, lite olive oil, onion, garlic, fresh ginger, curry powder, fresh tomato, salt

Directions:
Steam the cauliflower for 5 minutes, reserve 1/2 cup of the water.
Put the oil in a saucepan and add onion& garlic, saute until soft.
Stir in the curry, ginger and salt (if using].
Add tomatoes, bring to a simmer.
Add cauliflower and 1/2 cup of cauliflower water.
Cover and simmer for 3 minutes (longer if you want your veggies well done].
Remove cover to allow some of the liquid to evaporate.
Serve.
Honey Lemonade With Raspberry Cubes


Ingredients:
honey, lemon juice, water, raspberries

Directions:
Combine lemon juice and honey in a large pitcher. Stir until honey is dissolved. Stir in water.
Place 1 to 2 pieces of raspberry fruits in each compartment of two ice trays. Fill each compartment with honey lemonade anf freeze until firm. Chill remaining lemonade.
To serve, divide frozen fruit cubes between tall glasses and fill with remainiing honey lemonade.