xiaoxl/recipe_data huggingface dataset:
Beef Short Ribs Sauerbraten
Category: world-cuisine
By Chef John

The 24-hour marinade in this classic German dish, Sauerbraten, ensures succulent short ribs have that signature tanginess. Gingersnaps give the sauce a beautiful texture and add a sweet spiciness.

Ingredients:
3 pounds beef short ribs
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 ½ cups water
⅔ cup cider vinegar
⅔ cup red wine vinegar
12  juniper berries
9  whole cloves
2  bay leaves
1 tablespoon salt
½ teaspoon freshly ground black pepper
1 cup cold water
2 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
1  carrot, chopped
3 cloves garlic, minced
1 cup water
1 cup chicken broth
2 tablespoons white sugar, or to taste
½ cup crushed gingersnaps
1 tablespoon balsamic vinegar
salt and pepper to taste

Directions:
Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade. Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours. Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar. Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan. Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.

Prep time: 30 mins
Cook time: 3 hrs 35 mins
Total time: 1 day
Yields: 6 servings

Calories: 626.2
Fat: 49.8 g
Saturated fat: 20.9 g
Carbohydrates: 18.3 g
Sugars: 9.7 g
Dietary fiber: 2 g
Protein: 22.6 g
Cholesterol: 104.2 mg
Sodium: 1458.9 mg
Creamy Italian Chicken


Ingredients:
boneless skinless chicken breasts, water, cream cheese

Directions:
Mix water and dressing.
Pour over chicken in the bottom of a skillet.
Cover and cook chicken until done and no longer pink.
In a small mixing bowl, beat cream cheese and soup until no longer lumpy (it may help to heat in microwave].
Pour over chicken and heat through.
Serve over rice or pasta.
Beef-And-Portobello Minestroganoff


Ingredients:
extra virgin olive oil, carrots, onion, mushroom caps, ground beef, chicken broth, crushed tomatoes, tiny pasta, sour cream

Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the carrots and onion and cook, stirring occasionally, until softened and browned, about 8 minutes.  Add the mushrooms and cook, stirring occasionally, for 2 minutes.  Transfer the vegetables to a medium bowl.  Add the beef to the pot and cook over medium-high heat, breaking it up, until browned, about 3 minutes; season with salt and pepper.  Add the vegetable mixture, chicken broth and tomatoes.
Stir in the pasta and bring to a boil, stirring occasionally.  Lower the heat to medium-low, cover and simmer until the pasta is tender, 10 to 12 minutes; season with salt and pepper.  Serve topped with the sour cream.
Rozen Cake


Ingredients:
ground walnuts, milk, butter, icing sugar, milk, icing sugar, lemon juice

Directions:
Pour hot milk over ground walnuts to obtain a thick, creamy paste.
Cream the butter, add walnut paste and mix some more until the mixture is uniform.
Whisk the egg whites into stiff peaks adding slowly the icing and vanilla sugar. Fold the egg whites into the walnut cream by hand so it evens out.
To assemble the cake divide the walnut filling into 7 equal parts (use seven equal cups or small bowls].
Take a large serving tray and place the first cake crust on it. Sprinkle with a little warm milk (but very sparingly] and immediately spread the 1/7th of the filling over it. Cover with the next layer, sprinkle with milk and spread the filling. Repeat with the remaining crusts, save the best one for the top.
Place parchment paper over the top layer, weigh the cake down with a heavy object (large, full tins, milk bricks and such]. Leave in a cold place for at least 12 hours. Take the cake out of the fridge and bring to the room temperature (at least 3 hours] before glazing.
For the pink glaze whisk the egg whites into stiff peaks. Set 2-3 tablespoons of the beaten egg whites aside for later.
Add the icing sugar, lemon juice, sunflower oil and food coloring and whisk until the mixture is thick and shiny. If the mixture is too dry add the saved egg whites.
Run under hot tap water long and wide knife and spread evenly the glaze on the top crust. Place the cake in the fridge for couple of hours so the icing can harden.
Cut the cake into rectangles and serve.
Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Category: soups-stews-and-chili
By Josefina Mijares

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Ingredients:
2 ½ quarts chicken stock
2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
3  carrots, chopped
1  white onion, chopped
2 stalks celery, chopped
¼ cup chopped fresh cilantro
1 clove garlic
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
3 cups cooked rice
1  avocado, peeled and chopped
2  serrano peppers, minced
2  limes, quartered

Directions:
Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint. Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks. Return chicken meat to the pot and season with salt and pepper. Add rice. Let   warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 322.3
Fat: 14.6 g
Saturated fat: 3.6 g
Carbohydrates: 26.4 g
Sugars: 3.2 g
Dietary fiber: 3.7 g
Protein: 21.9 g
Cholesterol: 64.8 mg
Sodium: 957.2 mg
Berry-Blue Vanilla Smoothie


Ingredients:
blueberries, pecans, honey, vanilla

Directions:
Place all ingredients in a blender and blend until smooth., Pour smoothie into a large glass and garnish if desired.
Caramel Apple Brickle Dip


Ingredients:
character(0]

Directions:
Spread cream cheese into a pie plate.
Spread caramel dip on top of cream cheese (you may not want all of the caramel - use your own judgment! :] ].
Sprinkle with all of the toffee bits and serve with sliced apples of your choice!
Cauliflower & Curry Puree


Ingredients:
cauliflower, unsalted butter, curry powder, milk

Directions:
Chop the cauliflower fairly small.
Discard core.
Cook the cauliflower in 1 Tablespoon of the butter over medium heat until golden brown.
Add the curry powder.
Saute for five minutes, stirring regularly.
Add the milk and bring to the boil, stir regularly.
Add pinch of salt and generous pepper.
Drop the heat, and simmer for six minutes.
Remove from the heat.
Taste.
Add a pinch of salt, and retaste.
When cool enough, process in a blender or food processor until smooth.
Strain.
Stir in the remaining butter.
Taste.
Continuing tasting and salting until all traces of bitterness are gone, and the puree tastes flavorful and sweet.
Thin with milk, if necessary.
Creamy Shrimp Fettuccine


Ingredients:
fettuccine, heavy cream, white wine, garlic cloves, black pepper, shrimp, fresh parsley, extra virgin olive oil

Directions:
Cook fettuccini in large pot of boiling, salted water until al dente, about 7 minutes.
Toss pasta with some oil to keep it from sticking while you make the sauce.
Combine cream, wine, garlic and black pepper in large skillet and bring to simmer over high heat.
Reduce heat to medium and simmer 7 to 10 minutes.
Add shrimp and cook, 4 to 5 minutes.
Toss sauce with pasta and chopped parsley.
Chai Tea Concentrate
Category: world-cuisine
By ave's4cooking

Convenient (and relatively inexpensive) way to have chai 'lattes' at home. The cardamom can be a bit expensive; try looking in the bulk section of a health food store. If you need to buy a jar of it, don't worry - it will make several batches!

Ingredients:
4 cups water
15  whole cloves
3  cinnamon sticks
8 (1/4 inch thick) slices unpeeled fresh ginger
15  cardamom pods, split
15  whole black peppercorns
10  black tea bags
⅓ cup brown sugar
2 teaspoons vanilla extract

Directions:
Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr 15 mins
Yields: 1 quart

Calories: 58.3
Fat: 0.2 g
Carbohydrates: 13.7 g
Sugars: 9.1 g
Dietary fiber: 2.2 g
Protein: 0.6 g
Sodium: 12.6 mg
30-Minute Chili


Ingredients:
yellow onion, water

Directions:
Cook beef and onion in large saucepan over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
Stir in seasoning mix. Add remaining ingredients; bring to a boil. Reduce heat to medium; simmer 10 minutes, stirring several times.
COOK'S TIPS: Chili may be topped with shredded cheese, sour cream or sliced green onions, if desired. Chili also may be made with ground turkey in place of the ground beef.
Light and Healthy 100% Whole Wheat Bread


Ingredients:
water, honey, salt, whole wheat flour, wheat gluten, active dry yeast

Directions:
combine all ingredients and mix., knead for about 15 minutes., place in bowl sprayed lightly with cooking spray., cover with plastic wrap sprayed with cooking spray., cover with hot damp kitchen towel and let rise for about 2 hours., shape in loaf pan sprayed with cooking spray and cover as above., let rise for 1-2 hours., bake 350 for 30-40 minute until top is nicely browned., yum!
Moroccan Chickpea Soup


Ingredients:
carrots, garlic cloves, onion, chickpeas, tahini, lemon juice, fresh parsley, cumin, black pepper, thyme leaves, powdered turmeric, cayenne pepper, toasted sesame seeds, garlic-flavored croutons

Directions:
In 4-5 quart saucepan, heat oil.
Add carrots, garlic, and onion; cook until tender.
Set aside.
Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
Stir pureed mixture into saucepan.
Add remaining ingredients including vegetable stock.
Cover and cook for 5 minutes to heat through.
Top with garnish if desired.
•VARIATIONS: Substitute olive oil for safflower oil.
Mahogany  Chicken W Chimichurri & Smoky Lime Sweet Potatoes


Ingredients:
dark brown sugar, Dijon mustard, hoisin sauce, fresh lime juice, boneless skinless chicken breasts, fresh cilantro, olive oil, garlic cloves, salt, pepper, sweet potato, sweet potatoes, butter, lime juice, chipotle chile in adobo, adobo sauce, ground cumin, lemon zest, salt, pepper

Directions:
Mahogany Marinade: Mix sugar, mustard, hoisin sauce, vinegar, and lime juice in a medium bowl. Remove 6 tablespoons for later use. Place cubed chicken in a Ziploc bag and add the remaining marinade; refrigerate for 20-30 minutes. (If making Smoky Lime Sweet Potatoes, start potatoes at this point; chicken will be ready to skewer and cook when potatoes are completed.].
Thread chicken on skewers; discard marinade. Grill skewers, basting with reserved marinade near end of cooking time.
Chimichurri Sauce: Combine cilantro and garlic in food processor. Pulse until chopped. Add oil in a thin stream with food processor running. Pulse in salt and pepper. Set aside.
To serve: Remove chicken from skewers; drizzle with Chimichurri Sauce. Sweet potatoes can also be drizzled with sauce.
Potatoes:
Cut sweet potatoes into 1/2 inch chunks. Put in a medium saucepan; add water to cover. Bring to a boil, reduce heat, cover and cook 15 minutes or until tender. Reserve 1/4 cup cooking water. Drain potatoes, return to pan, and mash with reserved water. (I only used 2 tablespoons of reserved water.].
Add remaining ingredients and mash into sweet potatoes.
Peachipolte Sauce


Ingredients:
"chipotle chiles in adobo"

Directions:
Place ingredients in a food processer or blender and pulse to puree.
Place puree in a saucepan over low heat and simmer for 20 to 30 minutes, stirring occasionally.
Refridgerate sauce until ready to use.
Strawberry Basil Cheesecake Bars


Ingredients:
strawberries, water, sugar, lemon juice, lemon zest, cornstarch, basil, butter, salt, flour, cream cheese, eggs, vanilla extract, sour cream

Directions:
For Strawberry Basil Sauce:
Place strawberries, 2 T water, 1/4 cup sugar, lemon juice, lemon zest (if using], and a pinch of salt into a sauce pot and bring to boil over medium-low heat.
Whisk 2T water with 1T cornstarch and add to strawberry mixture.
Add basil leaves to strawberry mixture.
Use an immersion blender or transfer to blender and blend until smooth.  Return to sauce pot.
Adjust basil, lemon, and sugar amounts to desired levels.
Reduce heat and let simmer for 10-15 minutes until reduced to about 1 cup of thick sauce (a little thinner than the consistency of honey].
Let sauce cool.
For Crust:
Cream the butter and 1/2 cup sugar.
Add the salt and 1 3/4 cup flour to sugar mixture and combine until the dough is well mixed.  Add remaining 1/4 cup flour as needed to form dough.
With floured hands, dump dough into a greased 9x13 pan and press to form crust.
Let the dough chill for 15-20 minutes (about the time it takes for the oven to preheat].
Bake crust at 350 until barely brown (10-12 min], let cool on a wire rack for about 15 minutes.
For Cheese Filling:
Beat cream cheese and 1/2 cup sugar until smooth.
Blend in eggs, sour cream, vanilla extract, and a pinch of salt.
To Assemble:
Pour cream cheese mixture over crust.
Drop spoonfuls of strawberry sauce onto the top and use a knife to cut through the cheese layer to create a swirl appearance.
Bake at 350 for 25-30 minutes until the outer edges are set, but the middle is still slightly jiggles.
Let cool on the counter before transferring to the refrigerator.
Zucchini Squares


Ingredients:
zucchini, olive oil, onion, garlic cloves, vinegar, sugar, eggs, Tabasco sauce, oregano, sage, cheddar cheese, parmesan cheese, fresh parsley

Directions:
Preheat oven at 325 degrees.
Place shredded zucchni in a large colander and sprinkle with 1 tbls salt.  Let drain for 30 minutes.  Remove zucchini from colander and pat dry with paper towels.
In a skillet over medium heat, saute in olive oil onion, zucchini and garlic until onion is clear.  Turn off heat, then stir in vinegar and sugar.  Let cool.
In a bowl, whip eggs.  Add  the remainder of ingredients and mix well.
Pour mixture in 9x11 greased pan.  Bake at 325 degrees for 30 to 35 minutes or until top is set.  Allow to cool in the pan, then cut into 2 inch squares.  Serve cold or warm.
**I don't know, if it was my oven -- but it took closer to 45 minutes for it too set.
Almond Pound Cake


Ingredients:
unsalted butter, sugar, eggs, baking soda, buttermilk, confectioners' sugar, almond paste

Directions:
Preheat oven to 325°F., In a large bowl, blend together butter and sugar and almond paste., Add eggs one at a time, beating well after each addition., Stir in the extracts and beat until smooth., Sift together dry ingredients., Add to the butter mixture, alternating with the buttermilk., Spray sides and bottom of two loaf pan., Scoop batter into the pan., Bake 45 minutes to 1 hour or until toothpick inserted in center comes out clean., Let cake cool in pan 10 minutes then remove from pan and cool on a rack., Cut into slices and add fruit toppings and dust with powdered sugar if desired.
Stir-Fried Cabbage
Category: side-dish
By CRE8IVEONE

Low-fat, inexpensive, and delicious!

Ingredients:
1 tablespoon vegetable oil
2 tablespoons minced onion
2 cloves garlic, minced
6 cups chopped cabbage
1 tablespoon soy sauce
½ teaspoon white sugar
⅛ teaspoon ground black pepper

Directions:
Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

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

Calories: 72
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 9.6 g
Sugars: 5.1 g
Dietary fiber: 3.5 g
Protein: 2.1 g
Sodium: 250 mg
Mama Leone's Chicken Soup


Ingredients:
boneless skinless chicken breast, kosher salt, kosher salt, black pepper, black pepper, butter, onion, celery, garlic, dried tarragon, dried oregano, sweet Hungarian paprika, all-purpose flour, all-purpose flour, fat-free chicken broth, diced tomatoes with juice, fat-free evaporated milk, fresh spinach

Directions:
Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
When cool enough to handle, dice the meat and set aside until needed.
While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.
Jamaican Garden Salad


Ingredients:
cabbage, carrots, green pepper, tomatoes, English cucumber

Directions:
Place cabbage into bottom of serving bowl.
Top with carrot.
Next, the green pepper.
Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.
Put the tomato wedges on the top of the salad.
Serve with thousand island dressing.
Dad's Lasagna


Ingredients:
Italian sausage, garlic clove, basil, salt, canned tomato, tomato paste, eggs, fresh ricotta, cream-style cottage cheese, parmesan cheese, romano cheese, parsley flakes, pepper, mozzarella cheese

Directions:
Remove sausage skins and break up the sausage in frying pan.
Brown meat slowly and spoon off excess fat.
Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste.
Simmer, covered for 15 minutes; stir often.
Set aside when finished.
Meanwhile, cook noodles in boiling salted water until tender; drain; rinse.
In a large bowl, beat eggs; add Ricotta, Parmesan, Parsley, pepper and a tsp of salt.
Mix well.
Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce.
Repeat.
Bake at 375 F degrees for about 30 minutes.
Alternatively, you could refrigerate until later and then bake for 45 minutes.
Either way let the lasagna stand for 10 minutes before serving.
Viv's Pina Colada Chicken With Salsa


Ingredients:
chicken breasts, coconut milk, heavy cream, yellow rice, papaya, onion, red bell pepper, green bell pepper, garlic clove, cilantro

Directions:
Mark chicken breast on hot grill & cook until done.
For sauce:.
Reduce pineapple juice by 1/2.  Add coconut milk & bring to a boil.  Add chicken stock & reduce.  Add cream & heat through.
For salsa:.
Dice papaya, onion, red & green pepper & mix with minced garlic & chopped cilantro.
Spoon pineapple sauce on place & arrange chicken over.  Serve with cooked rice, steamed carrots & salsa on red cabbage leaf.
Hungarian Cauliflower Soup


Ingredients:
milk, yellow onion, carrot, cooked ham, cauliflower, sour cream, salt, white pepper, paprika

Directions:
Bring milk to a boil, add the onion, carrots and ham.  Cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over].
In the meantime, remove flowerets from the cauliflower head and chop very coarsely.  You want the pieces fairly large.  Add them to the soup and simmer 15 minutes more.
In a bowl, stir a little of the hot soup with the sour cream until smooth.  Add back to the soup and stir until smooth.  Add salt and white pepper to taste.  Simmer briefly, stir gently but well.
Serve, sprinkling each bowl with paprika to taste (I like lots].
Sri Lankan   Ala Badun ( Potatoes and Onions)


Ingredients:
potato, onion, salt, turmeric, chili powder, paprika, curry leaves, ground mustard, cinnamon stick, lime juice

Directions:
Cut the potatoes into bite sized pieces.
In a bowl mix the potato with the salt, turmeric, chilli powder, and the paprika powder.
Heat the oil in a heavy pan and fry the curry leaves for a few  seconds, now add the onions,  ground mustard seeds and the cinnamon, fry till the onions are golden.
Add the potato, and keep stirring till the onions are also golden and heated through.
Discard the cinnmon stick and sprinkle the curry with the lime juice.
Cointreau Sunset


Ingredients:
"Cointreau liqueur"

Directions:
Fill a cocktail glass with crushed ice.
Add cointreau.  Top with a dash of grenadine, and fill up carefully with orange juice.  Add a dash of bitters, to taste.
Grilled Balsamic Vegetables


Ingredients:
zucchini, radicchio, cherry tomatoes, grape tomatoes, olive oil, kosher salt, fresh ground black pepper, red pepper flakes, parmesan cheese

Directions:
Place zucchini and squash in a mixing bowl and drizzle with 1 tablespoons oil, and sprinkle with salt and black pepper and pepper flakes.
Toss squash like salad until it is evenly coated.
Place radicchio on top of squash and drizzle cut sides lightly with olive oil and balsamic, then toss vegetables again, adding a little more balsamic if needed.
Skewer vegetables and grill for 8 minutes, turning frequently, or until vegetables are tender.
Sprinkle lightly with Parmesan cheese before serving if desired.