xiaoxl/recipe_data huggingface dataset:
Mom's Portuguese Beef Stew
Category: soups-stews-and-chili
By dolcevita

This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2  bay leaves
1 pinch ground black pepper
1 pinch salt
1  onion, chopped
1  green bell pepper, chopped
1  carrot, chopped
1 pinch paprika
½  fresh tomato, chopped
1 cup white wine
1 cup water
2 sprigs fresh parsley
3  red potatoes, peeled and cubed
1  sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

Directions:
Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes. Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 398.3
Fat: 12 g
Saturated fat: 3.4 g
Carbohydrates: 37.9 g
Sugars: 6.3 g
Dietary fiber: 6.5 g
Protein: 27.4 g
Cholesterol: 64.9 mg
Sodium: 279.1 mg
Spicy Oriental Orzo


Ingredients:
orzo pasta, water, salt, green onions, fresh parsley, brown sugar, pickled ginger, dried red pepper flakes, salted cashews, toasted sesame seeds

Directions:
"Boil orzo pasta in salted water until just done.  Drain, rinse, and toss with remaining ingredients in bowl.  Serve at room temperature or cold."
Lobster Mac and Cheese
Category: seafood
By Ange

High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.

Ingredients:
1 (16 ounce) package elbow macaroni
1 (2 pound) lobster, split
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1  shallot, chopped
10  black peppercorns
2 cups milk
5 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded Gruyere cheese
3 cups shredded Cheddar cheese
1 cup grated Romano cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 4 quart casserole

Calories: 912.7
Fat: 49.2 g
Saturated fat: 29.7 g
Carbohydrates: 55.4 g
Sugars: 5.5 g
Dietary fiber: 2.5 g
Protein: 60.9 g
Cholesterol: 217.7 mg
Sodium: 1112.7 mg
Steak Lo Mein


Ingredients:
water, soy sauce, cornstarch, garlic clove, cabbage, carrot, onion, fresh mushrooms, celery, green onion, fresh snow peas, sliced water chestnuts

Directions:
Freeze steak just until firm; slice diagonally across grain into 1/4-inch strips.
Combine bouillon, water, soy sauce and cornstarch; set aside.
In a wok or large skillet, heat oil on medium-high.
Add meat and garlic; stir-fry until the meat is no longer pink, about 5 minutes.  Remove meat to a platter.
Add cabbage, carrots, onion, mushrooms, celery and green onions; stir-fry for about 3 minutes.
Add peas and water chestnuts; stir-fry 2 minutes.
Add meat.
Stir bouillon mixture and pour into skillet; cook and stir until thickened.  Gently toss in spaghetti and heat through for 1 minute.
Crispy Bacon and Mushroom Salad


Ingredients:
streaky bacon, olive oil, Dijon mustard, garlic clove

Directions:
Preheat the grill and cook the bacon until crisp and golden. Cool and break each rasher into three pieces.
Meanwhile make the dressing by whisking the olive oil, a little at a time, into the mustard. If the dressing is very thick, loosen it with a few drops of hot water. Stir in the garlic and season with salt and freshly ground black pepper.
Just before serving, toss the salad leaves, bacon and mushrooms together and drizzle with the dressing.
Cinnamon Whole Wheat Pancakes


Ingredients:
white flour, whole wheat flour, baking powder, cinnamon, milk, eggs, butter, sugar, salt, butter

Directions:
Mix dry ingredients in a large bowl.
Mix wet ingredients in a seperate bowl.
Add wet ingredients to dry, mixing until just combined and lumpy.
Allow to rest for 10 minutes.
Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks].
Flip when the edges are stable and dryish looking (about1-2 minutes].
Serve warm with your favorite toppings (ice cream is GREAT on these!].
Spinach Sauté With Red Bell Pepper & Preserved Lemons


Ingredients:
olive oil, garlic clove, red bell pepper, preserved lemon

Directions:
Heat the oil in a medium saucepan, add garlic, red pepper and lemon., Cook until garlic is golden, and pepper and lemon is softened., Add spinach and cook until limp.
Texas Style Chicken Fried Steak With Cream Gravy


Ingredients:
beef steaks, egg, milk, all-purpose flour, salt, ground black pepper, paprika, white pepper

Directions:
Beat together the egg and milk and set aside.
Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!] Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen] from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Cream Gravy.
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not] in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
Quick Tangy Lemon Icing for Gingerbread Cookies


Ingredients:
powdered sugar, fresh lemon juice, light corn syrup, vanilla

Directions:
place all ingredients in a bowl and mix until smooth.
if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.
Savory Lemon Dill Parmesan Scones
Category: bread
By vadener

This is a savory, but not super-rich, scone recipe. I like the fact that I was able to whip these up with ingredients that I always have around the house. These are a nice addition to breakfast/brunch/lunch, as a side with dinner (poultry or fish would be a good companion), or for a snack. They're pretty good for entertaining if you want to make more than one batch at a time.

Ingredients:
½ teaspoon lemon juice
½ cup soy milk
2 cups all-purpose flour
5 tablespoons lemon juice, divided
1 tablespoon white sugar
2 ½ teaspoons baking powder
2 teaspoons dried dill
¾ teaspoon salt
½ cup chilled unsalted butter, cut into pieces
1  egg
1  egg, beaten
¼ cup grated Parmesan cheese
1 teaspoon ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes. Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together. Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated. Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough. Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching. Bake in the preheated oven until lightly golden, about 10 minutes. Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones. Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.

Prep time: 30 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 8 scones

Calories: 262.9
Fat: 14.1 g
Saturated fat: 8.2 g
Carbohydrates: 28.1 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 6.5 g
Cholesterol: 79.2 mg
Sodium: 436.8 mg
Chipotle ( Turkey ) Meatloaf


Ingredients:
chipotle chile in adobo, onion, fresh cilantro, oats, tomato sauce, fresh parsley, salt, ground cumin, dried oregano, dried basil, fresh ground black pepper, garlic cloves, ground turkey, tomato sauce, ketchup

Directions:
Preheat oven to 350.
Chop chile. Combine chile, adobo sauce, onion, and next 14 ingredients (through ground turkey breast] in a large bowl, stirring to combine.
Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray.
Bake, uncovered, for 30 minutes.
While loaf bakes, combine sauce ingredients in a small bowl; brush over meat loaf.
Cover and bake an additional 30 minutes or until thermometer registers 160°.
Let stand 10 minutes before slicing.
Chicken Alexander


Ingredients:
parmesan cheese, fresh parsley, butter, garlic cloves, Worcestershire sauce, Dijon mustard, lemon juice, artichoke hearts

Directions:
Preheat oven to 350.
Quarter the artichokes and cut the chicken up into somewhat smaller pieces - makes it easier to serve.
Combine bread crumbs, parmesan and parsley in a shallow pan.
Melt the butter and add garlic, worcestershire sauce, mustard and lemon juice.
Stir well and let mixture cool but not congeal.
Dip the chicken pieces in the butter then roll in the crumb mix until they are well coated.
Place the chicken breasts in a large, shallow baking dish. Place the artichokes and mushrooms around the chicken. Pour the remaining butter over the chicken. If there isn't enough, melt more butter.
Bake 45 minutes.
California Italian Wedding Soup
Category: soups-stews-and-chili
By DPATEL

This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all.

Ingredients:
½ pound extra-lean ground beef
1  egg, lightly beaten
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
2 tablespoons shredded fresh basil leaves
1 tablespoon chopped Italian flat leaf parsley  (Optional)
2  green onions, sliced  (Optional)
5 ¾ cups chicken broth
2 cups finely sliced escarole (spinach may be substituted)
1  lemon, zested
½ cup orzo (rice-shaped pasta), uncooked
grated Parmesan cheese for topping

Directions:
Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls. Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 158.9
Fat: 5.6 g
Saturated fat: 2.2 g
Carbohydrates: 15.4 g
Sugars: 1.1 g
Dietary fiber: 1.4 g
Protein: 11.5 g
Cholesterol: 55.3 mg
Sodium: 98.6 mg
Curry Chicken and Rice
Category: meat-and-poultry
By gubby420

I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.

Ingredients:
¼ cup butter
1  onion, chopped
3 stalks celery, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) package long grain and wild rice mix
1 ½ cups water
1 (10.75 ounce) can  condensed golden mushroom soup
1 cup sour cream
1 tablespoon curry powder
4  bone-in chicken thighs, skin removed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes. Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese. Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read  165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 642.1
Fat: 36 g
Saturated fat: 18.6 g
Carbohydrates: 50.1 g
Sugars: 5.5 g
Dietary fiber: 3.8 g
Protein: 30 g
Cholesterol: 134.2 mg
Sodium: 1568.6 mg
Coconut Gooey Butter Cake


Ingredients:
margarine, egg, pecans, powdered sugar, cream cheese, eggs, coconut

Directions:
Preheat oven to 350 degrees F.
Mix margarine, cake mix, 1 egg and pecans together and pat into a greased 9x13 pan.
Combine powdered sugar, cream cheese and 2 eggs.
Add coconut and mix well.
Pour over bottom layer.
Bake 45 minutes at 350 degrees F.
Cool completely before cutting into squares.
Lemon Bundt Cake


Ingredients:
low-fat plain yogurt, lemon zest, lemon juice, vanilla extract, unsalted butter, sugar, baking powder, baking soda, eggs, cake flour, lemon juice, sugar, water, confectioners' sugar, milk

Directions:
Preheat oven to 350.
Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.
Cake:
Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.
In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.
Beat in eggs, one at a time, until blended.
On low speed, beat in yogurt mixture.
Beat in flour until just blended.
Pour into prepared pan.
Bake 50 minutes or until a toothpick inserted in the the center comes out clean.
Cool in pan on a wire rack 12 minutes.
Inverting on rack and remove pan.
Syrup:
While cake is cooling, bring syrup ingredients to a boil in a small saucepan.
Reduce heat and simmer, uncovered, 12 minutes or until thickened.
Brush over warm cake and let cool.
Glaze:
Mix confectioner's sugar and just enough milk until smooth.
Spoon over cooled cake.
Let stand until glaze sets.
Cumin Chicken


Ingredients:
chicken breasts, cumin, olive oil, salt, fresh thyme, dried thyme, black pepper, cayenne pepper

Directions:
Wash and cut chicken breast down the middle (to form a butterfly], season with thyme, peppers, salt, olive oil and cumin.
Marinate for at least 2 hours.
Place in a baking dish, cover with foil and bake for 30 minutes in a moderately hot oven (350 degrees] or simmer non stick frying pan for 20 minutes over low heat.
Steamed Salmon Cantonese Style


Ingredients:
water, salmon fillet, gingerroot, mirin, Thai fish sauce, garlic clove, green onions, cilantro

Directions:
To steam in a wok, cross two chopsticks in an X, then cut a groove in the lower chopstick so that the top one fits snugly.
Set the chopsticks in the wok and add water to 1 inch below the level of the chopsticks.
Place lid on wok and turn heat to high.
Place the salmon, skin side down, on a glass pie plate or rimmed glass plate slightly smaller than the diameter of the wok.
Cover with ginger slices.
Pour rice wine and fish sauce over fish.
When the water is boiling, remove the lid from the wok and position the plate containing the salmon and seasonings on top of the chopsticks.
Replace the lid and cook 7 to 8 minutes, or until the salmon just turns opaque and begins to flake.
Two to three minutes before the salmon is done steaming, heat the peanut oil in a small skillet over high heat.
When the oil is very hot, add the garlic and cook until browned.
Discard the garlic, but do not turn off the heat until you use the oil; it must be very hot to sear the fish properly.
When the salmon is cooked, transfer to a warm plate.
Place green onion strips on top of the fish and immediately pour hot oil over the fish and onions.
Garnish with cilantro sprigs and serve immediately.
Serves 2 as an entree, 4 as an appetizer.
Granary Bread


Ingredients:
bread flour, whole wheat flour, ground flax seeds, oatmeal, fast rising yeast, salt, nonfat milk, water, walnut oil, wheat gluten

Directions:
Bring milk to 100 degrees (try microwaving 20 seconds on high]. Sprinkle the yeast over the milk, let stand 5 minutes. Stir to dissolve.
Mix flours, flax, oatmeal and salt in a large bowl. make a well in the center and pour in dissolved yeast.
Draw enough flour into the yeast to make a soft paste. Cover and let paste "sponge" for 20 minutes.
Combine egg white and oil in a glass measuring cup, wisk to incorporate. add enough water to make 1 cup total.
Slowly pour water mixture into flour to form a firm, moist dough. You may need to add more flour if the dough is to sticky, do this 1 tsp at a time.
Turn dough onto floured surface and knead about 10 minutes. flatten dough stightly with your hands and shape the dough for a loaf pan.
Grease a 8" x 4" loaf pan with oil. place dough seam side down. cover with a dish towel and proof for 60 minutes.
OPTIONAL after 30 minute proof: With a sharp knife or razor blade make a 1/2 inch slit down the center of the loaf.
Preheat oven to 425, bake loaf for 20 minutes, reduce heat to 400 and bake an additional 15 minutes.
NOTE: This can all be done with your upright mixer and a dough hook.
Five-B Salad


Ingredients:
bean sprouts, bell pepper, broccoli florets, fresh blueberries, beet, red onion, grape tomatoes, olive oil, rice vinegar, garlic cloves, tamari

Directions:
In a large decorative salad bowl combine the salad ingredients; cover and refrigerate if not serving right away.
In small mixing bowl, whisk all dressing ingredients until well-blended. Serve dressing on the side.
Hazelnut Crusted Halibut with Garlic Mashed Potatoes
Category: main-dish
By JasLak

This is a lovely meal of pan roasted halibut with rich and creamy garlic mashed potatoes.  A true romantic meal for 2!

Ingredients:
1 pound red potatoes, cut into chunks
5 cloves garlic, minced
½ teaspoon salt
3 tablespoons butter
¼ teaspoon ground black pepper
¼ cup hazelnuts
¼ cup seasoned bread crumbs
2  halibut fillets
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
5 tablespoons butter
3 tablespoons vegetable broth

Directions:
Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm. Preheat an oven to 500 degrees F (260 degrees C). While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside. Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes. Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer. To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 servings

Calories: 1038.4
Fat: 73.9 g
Saturated fat: 35.4 g
Carbohydrates: 52.4 g
Sugars: 4.3 g
Dietary fiber: 6.6 g
Protein: 45 g
Cholesterol: 191.2 mg
Sodium: 1652.6 mg