xiaoxl/recipe_data huggingface dataset:
Lamb Stew (Navarin of Lamb)


Ingredients:
lamb, butter, olive oil, onions, garlic cloves, carrots, parsnips, potatoes, celery, fresh green beans, flour, tomato paste, Dijon mustard, beef bouillon cube, water, bouquet garni, fresh parsley

Directions:
Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
In what remains of the butter/oil in the pan, saute onion till golden.
Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
Stir the flour in well, then add tomato paste and mustard.
Return the meat to the pan; add potatoes and bouquet garni.
Pour in the beef stock and mix thoroughly.
Bring to the boil and then reduce heat, simmering covered for 1 hour.
Add the green beans and cook for a further 20 to 30 minutes;.
the meat should be tender and the sauce thick.
Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.
Spicy Broiled Hamburger Patties


Ingredients:
ground beef, onion, salt, pepper, garlic powder, oregano, paprika, curry powder, cayenne pepper

Directions:
Preheat broiler at 500 degrees F., Mix all ingredients together., Shape into small patties and put on broiler rack., Cook patties at 8 minutes each side.
Pear Tart


Ingredients:
walnuts, dates, pears, lemon, water, cinnamon, allspice, ground cloves, honey, brandy

Directions:
Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
Squeeze the juice out of the lemon and combine with water in a bowl.
Slice pears by cutting into quarters. Cut out core and slice crosswise in 1/4 inch thick slices. Put into lemon water while you finish cutting pears. Drain well in colander when done.
Place pears in a large skillet with rest of the ingredients (excluding almonds] and cook for about 10 minutes, stirring frequently on medium heat.
Remove pears with a slotted spoon from hot pan to a bowl and cool completely.
Add in almonds and then reduce liquid to about half the volume and cool separately.
Spread pears evenly over crust. Brush syrup over pears.
Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.
Simple Eye Makeup Remover


Ingredients:
character(0]

Directions:
Put about 1 t. of lotion onto the lotion on the cotton ball and lightly rub it into the cotton. Gently, with eye closed, rub the cotton onto the eyelid and surrounding areas. Repeat this process with a Q-tip to help remove the makeup residue in hard to reach places.
Repeat with the other eye.
Follow up with your normal skin-cleansing and moisturizing routine.
Banana Stuff


Ingredients:
sugar-free instant vanilla pudding mix, bananas, pecans, crushed pineapple, Cool Whip

Directions:
Mix pudding and juice in a large bowl.  You may have to add a bit of milk to get the consistency of "stiff" pudding.  Fold in the cool whip.
Add pineapple, bananas, and pecans.
Transfer to a serving bowl or dessert cups, cover with plastic, and chill.  Serve cold.
Chili Cheese Dip from Hormel® Chili
Category: trusted-brands-recipes-and-tips
By HORMEL CHILI(R)

Whether you need a tailgating triumph or a satisfying weeknight snack, this delicious dip is guaranteed to be a hit with your crowd.

Ingredients:
1 (15 ounce) can HORMEL® Chili No Beans
1 (16 ounce) package pasteurized prepared cheese product, cut into 1/2-inch cubes

Directions:
In medium microwave-safe bowl, stir together chili and cheese product; cover. Microwave on HIGH (100%); stirring once, 4 1/2 to 5 minutes or until hot and cheese is melted. Serve with corn chips, if desired.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 264.9
Fat: 19.9 g
Saturated fat: 11.8 g
Carbohydrates: 5.3 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 16.6 g
Cholesterol: 63.1 mg
Sodium: 1087.6 mg
Coffin Sandwiches


Ingredients:
smoked ham, cheese, Miracle Whip, lettuce leaf

Directions:
CUT bread slices into coffin shapes.
LAYER with sliced meat, Singles, dressing and lettuce. Spear each sandwich with plastic toothpick to hold it together, if desired.
CUT sandwich into coffin shape using coffin template and sharp knife. (Click here to print template.] For an even stronger template, trace the template onto a piece of cardboard and cut out.
Apple Tarte Tatin


Ingredients:
apples, butter, puff pastry

Directions:
Cut the apples in half, peel, core and slice to an even sizes.
Place the butter in a tarte Tatin pan (or oven-proof frying pan] and press it out to cover the bottom. Sprinkle with the sugar and set aside. Preheat the oven to 180°C/gas mark 4.
Place the pan on the stove, and melt the butter and sugar together until they start to brown. This should take approximately 10 minutes.
Roll the puff pastry out to fit the tarte Tatin pan and until it is around 3mm in thickness. Place 7 pieces of apple, cut side up, around the pan containing the butter and sugar mixture, placing 1 in the centre. Cover with the pastry disc and tuck the edges in.
Finish cooking the tarte in the oven for 45-50 minutes. Remove and leave to rest for 10 minutes, then turn the Tatin out by placing a plate upside down over the entire pan and flipping the whole thing over.
Beer Battered Fried Shrimp


Ingredients:
shrimp, pepper, salt, beer, garlic powder, baking mix

Directions:
"Heat oil to 350. In large bowl, add baking mix, salt, pepper, garlic powder and beer. Using whisk, mix well. Season shrimp with seafood seasoning. Dip shrimp into batter, then add shrimp to hot oil. Fry shrimp for 4 minutes. Remove shrimp to paper towels, to drain. Enjoy!"
Spicy Shrimp Tacos with Avocado
Category: world-cuisine
By Fioa

These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.

Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons lime juice
16 (5 inch) corn tortillas
2 cups tomatillo salsa
1  avocado - peeled, pitted, and chopped
½ cup sour cream
2 tablespoons chopped fresh cilantro

Directions:
Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes. Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 16 tacos

Calories: 568.1
Fat: 27.5 g
Saturated fat: 7 g
Carbohydrates: 57.7 g
Sugars: 5.4 g
Dietary fiber: 11.7 g
Protein: 28 g
Cholesterol: 185.2 mg
Sodium: 1332.4 mg
Lazy "oatmeal"


Ingredients:
skim milk, rolled oats

Directions:
Place skim milk in bowl. Add rolled oats - either 4 tbsp, or any amount that you desire.
Let soak for 30 seconds to 1 minute. Enjoy!
Zeeuwse Bolus - Dutch Sticky Cinnamon Buns


Ingredients:
plain flour, salt, butter, egg, brown sugar, cinnamon

Directions:
Sift all of the flour into a bowl and add some salt. Heat the milk until it is lukewarm. Dissolve the yeast together with the butter in a littlebit of the lukewarm milk. Make a depression in the flour and add the yeast solution that has just been created. Now break the egg and put it into the same depression together with the yeast solution. Pour the rest of the lukewarm milk one bit at the time into the flour, start making a nice smooth dough. Let the dough rise for about 1 hour under a damp cloth in a warm place. Mix the cinnamon and brown sugar together. After rising for one hour knead the dough well.
Cut the dough into small pieces of about 60 grams each. Let the dough rise for about 15 minutes under a plastic bag or tarp. After 15 minutes you can roll the dough through the sugar-cinnamon mixture for a first subtle coating. Then let it rise for another 15 minutes.
Now for the real work. Roll the dough pieces throug the sugar, making long strings about an 1,5 cm in diametre. Twist the strings around your vinger like a turban (or like that obvious thing it looks like]. It is very simple, get one end between your thumb and forefinger and turn the string in 2 times around your finger. If that fails, try it on a counter, that should be easier. Put the boluses on equal distances on a buttered baking sheet (or use bakery paper]. Put the boluses under a plastic sheet for another half hour of rising.
Preheat the oven to 250 degrees Celsius. Bake for 10 minutes until the boluses and brown. After baking turn the bolusses immediatly. Be careful, the molten sugar is HOT!Let the bolusses cool down but do not let them dry out.
Best served warm and sticky!
Taco Soup


Ingredients:
hamburger, onion, canned kidney beans, canned pinto beans, diced tomatoes, broth, water, cheese, lettuce, onion, tortilla chips

Directions:
Brown hamburger and onion in your soup pot., Add beans, corn, and tomatoes., Bring to the boil., Reduce heat to medium-low., Cook for 20 minutes.
Tita Dolly's Macarrones (Kitchen Sink Macaroni)


Ingredients:
macaroni, butter, onion, tomato sauce, green bell pepper, pimientos, ham, salt, pepper, flour, half-and-half, fat-free evaporated milk

Directions:
Preheat oven to 350°F.
Cook macaroni according to package directions, until al dente. Drain and reserve.
FILLING. In a very large skillet or wok, melt 1/2 cup (1 stick] butter. Saute onion until soft. Add tomato sauce and stir to combine.
Add bell peppers, pimientos, chicken, ham, Vienna sausage, 1/2 tsp salt, and 1/4 tsp pepper. Stir gently to combine. Adjust salt and pepper to taste.
Remove from the heat. Add macaroni and toss gently until all combined. If your pot isn't big enough you can transfer the filling to a large mixing bowl. Divide mixture between two 13x9 baking dishes.
BECHAMEL. Melt remaining 1/2 cup (1 stick] butter. Sift in the flour. Over low heat, whisk together until mixture turns tan, about 3 minutes.
Slowly add the half-and-half and milk, whisking constantly. Mixture should be bubbling very slowly. Season with remaining salt and pepper.
Cook until mixture is thick, stirring constantly. (If it gets too thick, thin with a little milk.] Adjust salt and pepper to taste.
COMBINE. Divide bechamel between the 2 baking dishes, spreading over the top. Bake for 20-30 minutes until golden brown and bubbly. Serve warm.
* You can do everything except the baking ahead of time. Refrigerate until ready to bake. (I haven't tried freezing this but it would probably work; just bake for longer, maybe covered at first.].
* This recipe lends itself to a lot of variation. * You can use other shaped pasta like shells -- anything that will nicely catch the filling and sauce. * The original recipe called for Oxford sausage but Dolly never knew what it was, so Vienna sausage was substituted. You can also use cocktail sausages (they come in a jar]. * You could substitute Italian sausage (mild or hot] for the Vienna; squeeze out of casings (or use bulk], cook thoroughly, and drain well before using. * Instead of jarred pimientos, for more flavor, you could use fire-roasted red peppers -- drain well, then cut into pieces. Instead of tomato sauce, use 1 can of fire-roasted tomatoes -- smoosh the tomatoes and add the whole can, including liquid. * For the bechamel, I've seen recipes that use fat-free half-and-half, but I don't trust the thickeners. Milk would be fine, as long as it's at least 2% -- you need some fat for the sauce to work.   =].
Hearty Vegan Slow-Cooker Chili
Category: soups-stews-and-chili
By Grete

Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire.  By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.'  : )

Ingredients:
1 tablespoon olive oil
1  green bell pepper, chopped
1  red bell pepper, chopped
1  yellow bell pepper, chopped
2  onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1  zucchini, chopped
1  yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

Directions:
Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients. Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

Prep time: 45 mins
Cook time: 5 hrs 10 mins
Total time: 5 hrs 55 mins
Yields: 15 servings

Calories: 134.1
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 24.8 g
Sugars: 7.1 g
Dietary fiber: 7.3 g
Protein: 6.3 g
Sodium: 616.7 mg
Tandoor Style Green Beans for Two (Vegan)


Ingredients:
green beans, olive oil, Madras curry powder, ground cumin, turmeric, garam masala, black sesame seeds

Directions:
In a small bowl mix the oil with the spices and black sesame seeds.
Put the green beans in a tossing bowl with the oil/spice mixture and toss well to coat.
Let it sit for about 10-15 minutes for the flavors to absorb.
Pour the contents of the bowl into a large skillet or frying pan and on medium-high heat, move the greenbeans around with a spatula until fully cooked but not shrunken.
Makes about two 1-cup servings and doubling/tripling works just dandy if cooking for more people.
Asian Chicken Lettuce Wraps (Slow Cooker)


Ingredients:
ground chicken, garlic, red bell pepper, hoisin sauce, soy sauce, salt, pepper, sliced water chestnuts, cooked rice, scallions, bibb lettuce

Directions:
In a large skillet over medium heat, cook ground chicken and garlic, stirring to crumble, until chicken is no longer pink.
Drain off liquid and transfer mixture to slow cooker.
Stir in bell pepper, hoisin, soy sauce, 1/2 t. salt, and 1/2 t. pepper.
Cover and cook until chicken is tender, 2-3 hours on low.
Stir in water chestnuts and rice and let sit until heated through, about 5 minutes.
Stir in scallions and season with salt and pepper to taste.
Separate Bibb lettuce leaves.
Serve with chicken filling.
Baked Peaches With Pistachio Nuts


Ingredients:
pistachios, amaretti, caster sugar, ground cinnamon, rose water, low-fat plain yogurt, honey, cinnamon sticks, rose water

Directions:
Heat oven to 350 degrees.
Coarse chop pistachios and biscuits.
Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
SYRUP:
Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
Stir in orange blossom water or rose water and pour around the peaches.
Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
Serve with yoghurt or fromage frais.
Italian Salad Dressing Mix


Ingredients:
dry parmesan cheese, garlic powder, onion powder, paprika, celery seed, sesame seeds

Directions:
Mix ingredients and store in an air-tight container.
Will keep for  several months.
To use in an oil-and-vinegar dressing:  Mix 1 Tbsp mix with 1/4 cup vinegar, 2 Tbsp water, and 2/3 cup oil (or a  combination of oils to equal this amount] in a covered container.
Shake  vigorously.
To use with mayonnaise or yogurt as a salad dressing:  Mix 1 Tbsp mix with 1/4 cup mayonnaise and 1 Tbsp water in a covered  container.
Shake vigorously.
To use with mayonnaise, yogurt or sour cream as a dip:  Mix 1 Tbsp mix with 1/4 cup of spread.
(You can also add some Dijon  mustard and other herbs to your preference.] Serve with raw vegetables.
Cheesy, Creamy, Twice Baked Potatoes


Ingredients:
baking potatoes, sea salt, bacon, sour cream, heavy cream, butter, salt, pepper, cream cheese, Fontina cheese, romano cheese, cheddar cheese, green onions

Directions:
Preheat oven to 350 degrees.
Rub potatoes with salt.
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
Mix with a hand mixer until well blended and creamy.
Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
Simple Country Ribs
Category: meat-and-poultry
By PHOENIX33_64

Extra tender, extra flavorful ribs, bursting with barbeque flavor.

Ingredients:
2 ½ pounds pork spareribs
2 (18 ounce) bottles barbeque sauce
1  onion, quartered
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes. Preheat grill for high heat. Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.

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

Calories: 881.9
Fat: 38.3 g
Saturated fat: 13.8 g
Carbohydrates: 94.1 g
Sugars: 66.8 g
Dietary fiber: 2 g
Protein: 36.4 g
Cholesterol: 150 mg
Sodium: 3517.8 mg
Velveeta Hot 'n Cheesy Crab Dip


Ingredients:
Velveeta cheese, green onion, red bell pepper, sour cream, cayenne pepper

Directions:
Mix Velveeta, crab, onions and bell pepper in large microwaveable bowl.
Microwave on HIGH 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.
Stir in sour cream and cayenne pepper.
Serve hot with crackers or vegetables.
Green Tea Layer Cake
Category: world-cuisine
By TIRAMISUKI

This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8-inch round pans. Adjust baking time accordingly.

Ingredients:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons powdered green tea
1 ¼ cups white sugar
1 cup vegetable oil
3  eggs
1 cup plain yogurt
1 ½ teaspoons vanilla extract
1 ¼ cups confectioners' sugar
2 teaspoons powdered green tea
2 tablespoons butter, softened
1 (3 ounce) package cream cheese, softened
½ teaspoon vanilla extract
1 ½ teaspoons milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans. To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth. To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 1 8-inch cake

Calories: 449.1
Fat: 24.4 g
Saturated fat: 6.2 g
Carbohydrates: 53.1 g
Sugars: 35.3 g
Dietary fiber: 0.5 g
Protein: 5.4 g
Cholesterol: 60.6 mg
Sodium: 366 mg
Crock Pot Cherry Crisp


Ingredients:
cherry pie filling, brown sugar, quick-cooking oats, self-rising flour, vanilla, butter

Directions:
Lightly butter 3 1/2-quart slow cooker., Place pie filling in cooker., Combine dry ingredients with vanilla and mix well., Cut butter into dry ingredients until crumbly., Sprinkle crumbles over pie filling in crock pot., Cook 5 hours on low.
Slow-Cooker Pot Roast


Ingredients:
water, onion

Directions:
Mix the first 3 ingredients.
Place meat in a slow cooker. Top with vegetables and sauce; cover.
Cook on Low for 8 to 9 hours (or on High for 6 to 7 hours].
Tips: Creative Leftovers: Cool, then refrigerate any leftover cooked meat. Use to make sandwiches the next day. Nutrition Bonus: A perfect flavor complement to the tender pot roast, the colorful carrots are an excellent source of vitamin A.
Crabmeat Ravigotte Maison


Ingredients:
red wine vinegar, creole mustard, lemon juice, capers, scallion, parsley, salt, white pepper, iceberg lettuce, tomatoes

Directions:
Combine egg yolks, vinegar, mustard, and lemon juice in blender.
Blend for 2 minutes.
While blending, slowly add oil into the blender in a thin, but constant stream (critical].
Transfer to mixing bowl.
Gently fold in capers, scallions, and parsley.
Add salt and white pepper to taste.
Refrigerate for 2-4 hours.
Slice tomato into 6-in. slices (keep them as consistent as possible].
Slice lettuce head into ribbons (if you slice it in the right direction it will hold together into a circular bed of ribbons that will be slightly larger than the tomato and will layer beautifully].
Just before serving, gently fold in crabmeat (so as not to damage lumps].
Layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture.
Optional: garnish with a pinch parsley.