xiaoxl/recipe_data huggingface dataset:
Mussels in Wine and Cream


Ingredients:
mussels, shallots, parsley, garlic, bay leaf, dry white wine, water, olive oil, butter, margarine, ground black pepper

Directions:
Put the olive oil and butter/margarine into a good sized frying pan (with a lid] and then fry, not too quickly, the chopped garlic and shallots.
When the shallots and garlic are just transparent, (about two minutes], add the water, wine, bay leaf, parsley and mussels.
Add ground pepper to taste and pour cream over the mussels.
Cover pan with lid, over moderate to high heat.
When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most] of the shells open.
This will only take three, or four minutes.
Do not overcook and avoid letting the liquid boil.
You will hear the shells crack open and when most have opened, remove from heat.
Too much cooking will only make them tough.
Serve immediately (only the ones that opened] in bowls with plenty of sauce and crisp fresh bread.
Berry Yogurt Coffee Cake


Ingredients:
light brown sugar, ground cinnamon, pecans, egg, milk, plain yogurt, vanilla extract, all-purpose flour, sugar, baking powder, kosher salt, mixed berries

Directions:
In a small bowl, add the first 3 ingredients; stir to combine and set aside.
In a mixing bowl, add the egg, milk, yogurt, oil, and vanilla; stir until blended.
In another bowl, add in the flour, sugar, baking powder, and salt; stir to mix.
Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
Fold in berries and pour into a greased 8X8 inch baking pan.
Sprinkle with reserved brown sugar-pecan topping and lightly press into the batter.
Bake at 350 degrees for 30-35 minutes or until a pick comes out clean.
Let cool for 5 minutes, cut into squares and serve.
Becky's Chicken Tacos


Ingredients:
boneless skinless chicken breasts, onion, garlic cloves, peppercorns, water, onion, garlic cloves, cilantro, salsa, salt

Directions:
Put chicken in a large dutch oven or pot.
Add sliced onion, quartered garlic, peppercorns, and jalepeno.
Add enough cups of water to cover by about 1 inch.
Bring to a boil, then let simmer for 45 minutes.
Take chicken out and set aside.
Strain cooking liquid, saving water, but throwing away aromatics.
Shred chicken.
Put oil in saucepan and saute onion and garlic for a few minutes.
Add shredded chicken, salsa, cilantro, and chicken broth to cover. Cook down an hour and a half until most liquid is gone.
Season with salt if needed.
Gluten-Free Caraway "rye" Dough


Ingredients:
tapioca flour, chickpea flour, cornstarch, xanthan gum, instant yeast, caraway seeds, salt, eggs, cocoa powder, water, light molasses, cider vinegar

Directions:
Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
Whisk in xanthan gum, yeast caraway seeds & salt.
Lightly beat eggs in a separate bowl, add cocoa, water, molasses, oil & vinegar to the eggs. Whisk to combine.
Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
Cover bowl with plastic wrap (or a shower cap] & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
Use immediately, or refrigerate for up to 3 days before baking.
For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C
Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
Ground Turkey or Ground Pork Burgers


Ingredients:
ground turkey, pork, onion powder, flour, egg

Directions:
Mix ground meat with onion powder, salt and pepper.  Make four patties.  Cover and chill for 15-30 minutes.
Pour flour into shallow bowl.  Pour breadcrumbs into 2nd shallow bowl.  Add egg to third shallow bowl.
Dredge patties in flour, then dip in egg, then in breadcrumbs.  Place on wire rack (with paper towel underneath] for 15 minutes.
Heat oil in fry pan on medium heat.  Fry patties until cooked through and crispy.
Serve on buns with choice of condiments, such as lettuce and tomato.  I also like mine with mayonnaise.
Caramelised Pineapple & Chilli Popcorn


Ingredients:
butter, sugar, salt

Directions:
To make the pineapple syrup, pour the pineapple juice into a frying pan or wok (the wider the base, the better]. Heat on a medium temperature, swirling the pan regularly to ensure that it doesn’t burn at the bottom.
Do this until most of the liquid has evaporated and you’re left with about a tablespoon of intense pineapple syrup that has the consistency of honey. This might take up to an hour, so it’s worth starting early and perhaps pouring yourself a glass of wine.
Pop the butter in a saucepan along with the sugar, salt and chilli. Heat on a low-medium temperature, stirring regularly to help the sugar to dissolve.
Once the mixture has thickened to a consistency similar to lemon curd, reduce your stirring and bring it slowly to the boil until bubbles start to appear all over the surface.
Once it starts bubbling, leave it to caramelise for 3 minutes without stirring. The colour will start to darken.
While waiting for the caramel to cook, fill a tablespoon with the pineapple syrup, so that it is ready to add to the mixture. Make sure that your popcorn is also ready and waiting in a big bowl that has plenty of room for some vigorous stirring.
After 3 minutes, take the caramel mixture off the heat and add the tablespoon of pineapple syrup to the frying pan, stirring it inches.
Immediately pour the mixture over the popcorn, stirring quickly to ensure that the popcorn is evenly coated before the caramel cools and hardens.
Put the popcorn on a baking tray and place it in the oven at 100°C for 30 minutes to evaporate off any remaining liquid and allow it to become deliciously crisp.
Take the popcorn out of the oven and leave it to cool.
Sit back and enjoy – perhaps paired with an elegant Sauternes while dreaming of azure seas, golden beaches and palm trees swaying gently in the breeze.
From ThePopcornist.com.
Artichoke Stuffed Mushrooms
Category: appetizers-and-snacks
By ChicagoCookie84-Anita

These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!

Ingredients:
1 tablespoon olive oil
1  onion, chopped
24  mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 mushrooms

Calories: 155.9
Fat: 12.7 g
Saturated fat: 6.4 g
Carbohydrates: 6.3 g
Sugars: 1 g
Dietary fiber: 1.6 g
Protein: 6.3 g
Cholesterol: 29.7 mg
Sodium: 342.2 mg
Small Loaf Pain De Mie


Ingredients:
water, honey, salt, butter, instant yeast, unbleached all-purpose flour

Directions:
Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
Place the dough in a lightly greased bowl, or large (8-cup] measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" pain de mie pan. Cover the top of the pan with plastic wrap, to protect the dough as it rises.
Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Remove the plastic wrap, and slide the greased lid onto the pan. Bake the bread for 25 minutes. Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid.
Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.
Moroccan Style Potato and Egg Sandwiches


Ingredients:
eggs, cumin seed, bell pepper, onion, boiling potato, salt, black pepper, extra virgin olive oil, extra virgin olive oil, harissa, cayenne

Directions:
Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered.
Reduce heat to low and cook eggs, covered, 30 seconds.
Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.
Peel eggs and quarter lengthwise.
Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes.  Grind them to a powder in grinder.
Transfer to a small serving bowl.
Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes.
Season with salt and pepper.
Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll.
Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
Serve sandwiches with remaining cumin and oil and harissa for seasoning.
Taco Soup III
Category: soups-stews-and-chili
By Sheila

A hearty bean soup with a spicy taco flavor. Garnish with cheese and sour cream.

Ingredients:
1 ½ pounds lean ground beef
1  onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can white hominy, drained
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
¼ cup shredded Cheddar cheese  (Optional)
¼ cup sour cream  (Optional)
1 ½ cups water

Directions:
In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently.  Once beef is browned drain grease from pan. Add canned tomatoes, kidney beans, hominy,   and ranch salad dressing mix.  Mix well and let simmer over low heat for two hours.  (Add 1 to 2 cups of water if necessary to make soup the desired consistency) Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

Cook time: 2 hrs 30 mins
Total time: 2 hrs 30 mins
Yields: 6 to  8 servings

Calories: 501.8
Fat: 28 g
Saturated fat: 11.8 g
Carbohydrates: 32.7 g
Sugars: 3.1 g
Dietary fiber: 7.3 g
Protein: 27.2 g
Cholesterol: 94.3 mg
Sodium: 1543.3 mg
Moderna Pork Chops


Ingredients:
salt, pepper, flour, olive oil, white wine, cider vinegar, butter

Directions:
Season the chops on both sides with salt and pepper.
Coat the chops with the flour.
Heat the oilive oil in a skillet and fry the chops on each side till the flour forms a crust on them. Remove the chops and set on one side.
Add the remaining flour to the pan, stir well.
Add the vinegars and chicken stock, stirring till a sauce has been made. If needed crumple in the stock cube.
Replace the chops in the sauce and cook till done , about five minutes.
Stir in the butter to enrich the sauce.
Serve with vegetables of choice.
Steve's Panettone for Bread Machine


Ingredients:
warm water, salt, sugar, eggs, all-purpose flour, bread flour

Directions:
** I prefer to mix my own from separate containers of candied cherries, citron, lemon and orange peel rather than use the premixed peel sold for friut cake as the individual fruit flavors remain more distinct this way.
Add ingredients in bread machine pan in the order recommended by the manufacturer select white bread or sweet bread and push start; dough will look wet but that is normal for this bread, don't be tempted to add more flour.
Note: I have found that candied fruit and nuts are rather resilient and don't break up easily.
So I find little difference if the fruit and nuts are added at the beginning instead of waiting for the additives beep of the machine.
You can wait if you wish but I tend in this recipe to throw it in with the rest of the ingredients.
I like my bread less dense so the bread so that the flavor of the bread comes through and I can spread some butter on it.
If you prefer a more dense fruity bread you can increase the fruit to a full cup.
Cheese Straws


Ingredients:
sharp cheddar cheese, butter, self-rising flour, ground cayenne pepper, salt, Tabasco sauce

Directions:
Preheat oven to 350 degrees. Mix all ingredients together using hands.
When mixed, place in cookie press using the star pattern.
Make long strips on cookie sheets.
Bake at 350 degrees for 12 to 15 minutes on lightly sprayed cookie sheets.
Cool on wire racks.  When cool, break into desired lengths.  Store in air tight container.  Will keep for weeks.
Date, Walnut and Blue Cheese Ball


Ingredients:
blue cheese, fat-free buttermilk, fat free cream cheese, cream cheese, dates, shallot, lemon rind, kosher salt, black pepper, fresh flat-leaf parsley, walnuts

Directions:
Place first 4 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until smooth and creamy.  Add dates, shallots, lemon rind, salt and pepper, beat at medium speed until well blended, scraping sides of bowl as necessary.
Spoon cheese mixture onto a large sheet of plastic wrap.  Form into a ball; using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.
Combine parsley and walnuts in a shallow dish.  Unwrap cheese ball; gently roll ball in nut mixture, coating well.  Place on a serving plate.  Serve immediately, or cover and refrigerate until ready to serve.
Lucy's Ham Spread
Category: salad
By Barb Wahnsiedler Klein

This is one of my favorite recipes. My Mom, Lucy Wahnsiedler, used to make this when I was a kid. I love the flavor of the spread, and it is marvelous for making sandwiches or for spreading on crackers. It is simply delicious!

Ingredients:
3 pounds smoked ham, cut into chunks
1 (8 ounce) can tomato sauce
2 tablespoons quick-cooking tapioca
2 tablespoons ketchup
1 tablespoon prepared mustard
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 pound processed cheese food (such as Velveeta®), cubed

Directions:
Place ham into a saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil ham gently for 15 minutes. Drain and allow ham to cool. Place ham into a food processor and pulse several times to grind the meat to your desired texture. Stir tomato sauce, tapioca, ketchup, mustard, vinegar, and Worcestershire sauce in a large saucepan over low heat; melt cheese food in the tomato sauce mixture and stir all ingredients smoothly together. Do not allow to simmer. Combine melted cheese food mixture with ground ham in a large bowl; stir thoroughly. Chill before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 14 servings

Calories: 357.2
Fat: 26.3 g
Saturated fat: 11.3 g
Carbohydrates: 5.1 g
Sugars: 3.6 g
Dietary fiber: 0.3 g
Protein: 24.3 g
Cholesterol: 80.4 mg
Sodium: 1783.6 mg
Cheesy Baked Ham Omelet Squares


Ingredients:
butter, margarine, onion, green bell pepper, cheddar cheese, eggs, baking powder, half-and-half cream, ground black pepper, seasoning salt, salt, Tabasco sauce

Directions:
Set oven to 375 degrees F.
Butter a 13 x 9-inch baking dish.
Sprinkle 1-1/2 cups cheddar cheese, mushrooms and ham on the bottom of the baking dish; set aside.
Melt butter in a skillet over medium heat; add in onion and green bell pepper and cook until softened (about 3-4 minutes] then sprinkle the mixture on top of the ham in the baking dish.
In a bowl whisk the eggs with baking powder cream, salt, pepper and Tabasco until well blended; pour over the ingredients in the dish (do not stir].
Bake uncovered for 25-30 minutes or until the eggs are no longer runny and the center is set and top is slightly browned.
Sprinkle top of the casserole with 1-1/2 cups cheddar cheese, you may stick the pan back in the oven for a couple of minutes to melt the cheese or the cheese will still melt is sprinkled on right our of the oven.
Cool then cut into squares.
Eggplant and Cauliflower Curry (Ww)


Ingredients:
eggplant, cauliflower, chickpeas, cilantro

Directions:
Preheat oven to 425 degrees F.
Spray cookie sheet with Pam.
Place eggplant and cauliflower on baking sheet and spray with Pam and toss. Roast, stirring once for 20-30 minutes or until vegetables are browned and tender.
Heat simmer sauce and chickpeas in large saucepan over medium heat. Stir in vegetables and simmer, covered,d stirring occasionally, for 10 mintues. Remove from heat and stir in cilantro.
Flax Seed Smoothie
Category: breakfast-and-brunch
By LolaSDMF

A basic smoothie that incorporates omega 3-rich flax seed. A good source of fiber and a quick and low-calorie grab in the morning.

Ingredients:
½  frozen banana, peeled and cut into chunks
1 cup frozen strawberries
2 tablespoons flax seed meal
1 cup low-fat vanilla soy milk

Directions:
Place the banana, strawberries, flax seed meal, and soy milk into a blender. Puree until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 smoothie

Calories: 273.1
Fat: 8.2 g
Saturated fat: 1 g
Carbohydrates: 47.1 g
Sugars: 24.1 g
Dietary fiber: 10.2 g
Protein: 7.8 g
Sodium: 121.1 mg
Balsamic Green Beans


Ingredients:
fresh green beans, olive oil, garlic powder, pepper

Directions:
Drain green beans and cool to room temperature.
Add all ingredients and mix together thoroughly.
Put in refrigerator to chill for at least 2 hours.
Don't saturate the green beans in liquid, add just enough to moisten and for flavor.
Chicken in Honey-Lemon Sauce


Ingredients:
flour, seasoning salt, paprika, garlic powder, pepper, chicken, butter, honey, lemon juice, butter

Directions:
Set oven to 400 degrees.
Great a 13 x 9-inch baking pan.
In a large heavy plastic bag combine the flour, salt, paprika, garlic powder and pepper.
Place one or two pieces of chicken in the bag and toss to coat the chicken.
Then dip the floured chicken in the 1/2-cup melted butter.
Place in the baking dish skin side up.
Repeat with the remaining chicken pieces.
Bake uncovered for 30 minutes.
Remove from oven and drain off any fat or pan drippings, then turn the chicken over.
In a small bowl combine the honey, lemon juice and 1/4 cup melted butter, then pour over the chicken in the baking dish.
Cover with foil and return to oven for another 25-30 minutes, or until the chicken is done, basting occasionally with the pan juices.
Delicious!
Updated Shepherds Pie
Category: trusted-brands-recipes-and-tips
By Kraft

An easy shepherd's pie made with lean ground beef has a light but flavorful layer of creamy mashed potatoes on top.

Ingredients:
1 ¼ pounds red potatoes, cut into chunks
3 large cloves garlic
1 pound extra-lean ground beef
2 tablespoons flour
4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
¾ cup fat-free reduced-sodium beef broth
2 tablespoons ketchup
¾ cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
½ cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Directions:
Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently. Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese. Spoon meat mixture into 8-inch square baking dish; cover with potatoes. BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 326.5
Fat: 9.6 g
Saturated fat: 5 g
Carbohydrates: 36 g
Sugars: 4 g
Dietary fiber: 6.1 g
Protein: 26 g
Cholesterol: 68.5 mg
Sodium: 284.7 mg
Tuscan Brunch Bake #SP5


Ingredients:
salted butter, red bell pepper, eggs

Directions:
Pre-heat oven to 350 degrees.  Use 1/2 tablespoon of butter to grease an 8 x 8 glass baking dish and set aside.
Cook peppered bacon until crispy and set aside to cool on a plate lined with a paper towel.
Julienne red bell pepper into 1 inch long slices. Heat 1/2 tablespoon butter in a non-stick skillet over medium-high heat.  When pan is hot, add red pepper slices and sautee until they start to brown but aren't soft (about 3-4 minutes].
Layer Simply Potato Country Style Slices in the buttered baking dish.  Crumble bacon and spread over potatoes.  Sprinkle red bell pepper slices over the top.  Cover dish with foil and bake at 350 degrees for 25 minutes.
Take dish out of oven, discard foil, crack 4 eggs (placing one in each quadrant] over dish, place back in oven, and bake the remaining 10 minutes uncovered.
Pull out of oven, slice, and serve immediately.  Egg yolks should still be runny when slicing.  Can be made ahead and baked within 24 hours.
Fresh Mango Salsa
Category: appetizers-and-snacks
By Spence

I love this recipe and it tastes good with tortilla chips.

Ingredients:
2 cups diced Roma tomatoes
1 ½ cups diced mango
½ cup diced onion
1 teaspoon white sugar
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon black pepper
2 cloves garlic, minced

Directions:
Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 5 cups

Calories: 7.5
Carbohydrates: 1.9 g
Sugars: 1.4 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 30.1 mg
Kittencal's Fried Eggplant Slices (Vegetarian)


Ingredients:
eggplants, eggs, water, parmesan cheese, dried parsley, garlic powder, seasoning salt, fresh ground black pepper, cayenne pepper, olive oil

Directions:
Cut the peeled eggplant into about 1/2-inch thick slices.
In a shallow bowl whisk eggs with water.
In another shallow bowl combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt and black pepper.
Heat about 3/4 to 1-inch of olive oil in a large skillet over medium-high heat (the oil should be hot before adding in the slices].
Dip the eggplant slices firstly into the egg mixture, then coat both sides with breadcrumb mixture.
Place the slices into the hot oil and fry only until light golden brown on both sides, about 3 minutes per side (after frying one eggplant you may need to add in more oil to the skillet].
Remove to a large serving plate (these are best when served right away].