xiaoxl/recipe_data huggingface dataset:
Meringue Mushrooms


Ingredients:
cream of tartar, pure vanilla extract, bittersweet chocolate, white chocolate

Directions:
Fill a medium saucepan 1/4 full with water.
Set over medium heat; bring water to a simmer.
Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
Rub the mixture between fingers to test.
Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
Add vanilla; mix until combined.
Use immediately.
Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
Line 2 baking sheets with parchment paper.
Pipe meringue, forming domes 1 to 2 inches in diameter.
Pipe a stem shape for each dome.
Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
Fill a medium saucepan 1/4 full with water.
Set over medium heat, and bring water to a simmer.
Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
Turn off heat; stir occasionally until completely melted.
Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
Place white chocolate in a heatproof bowl, and set over simmering water.
Turn off heat; stir occasionally until completely melted.
Allow to cool slightly.
Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
Let set in a cool, dry place.
Poke a small hole in the center of each mushroom cap using a paring knife.
Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
Allow to set.
Meringue mushrooms should be kept in an airtight container in a cool, dry place.
Honey Mustard Pork Tenderloin


Ingredients:
new potatoes, olive oil, season salt

Directions:
Preheat oven to 425F.
Put carrots and potatoes in a large saucepan, fill with water to cover them, bring to boil and let them boil for just 2 minutes.
Drain and set aside.
Combine honey mustard, oil, garlic pepper and season salt in a bowl.
Spread half of the mustard mixture on the pork.
Toss the carrots/potatoes with the other half of the mustard mixture.
Place pork in roasting pan and spoon the vegetables around it.
Roast uncovered for 25-35 minutes, or until meat thermometers reads 160 degrees, stirring the vegetables once while cooking.
ENJOY!
Pumpkin Chili


Ingredients:
ground beef, onion, green bell pepper, canned pumpkin, salt, pepper, pumpkin pie spice, chipotle salsa, pinto beans, sugar, cumin

Directions:
In a large pan cook ground beef, onion, and bell pepper until meat is no longer pink.
Drain.
Add remaining ingredients.
Bring to a boil.
Reduce heat and simmer 1 hour.
Serve with tortilla chips or soda crackers.
Cherry Tart


Ingredients:
flour, sugar, salt, butter, lemon juice, water, flour, sugar, sour cream, tart cherries

Directions:
To make pastry:.
Combine the flour, sugar and salt in a large bowl.
Add the butter and mix together with a fork or fingers till the texture is crumbly.
In a separate bowl, mix the egg yolks with the lemon juice.
Stir the yolk mixture and water into crumbly flour.
Use your hands to form the dough into a ball.
Press the dough into the bottom only of two 9-inch pie pans or two 9-inch springform pans to about a 3/8 inch thickness.
Refrigerate the crusts for about 15 minutes.
For the topping:.
In a medium bowl, combine all the ingredients except cherries  and mix well.
Fold in cherries.
Spread mixture to about 1/2 inch thickness on top of chilled crust, leaving a 1/4 inch margin uncovered at edge.
Bake at 425 for 15 minutes.
Reduce heat to 350 and bake for about another 40-45 minutes.
Cool and slice as desired for serving.
Grilled Club Sandwiches for 2


Ingredients:
mayonnaise, barbecue sauce, cheddar cheese, deli ham, tomatoes, butter

Directions:
Combine mayonnaise and barbecue sauce and spread over one side of each slice of bread.
Top two slices with 1/2 of the cheese and layer with ham, tomato, turkey and remaining cheese.
Top with remaining bread.
Spread outside of sandwiches with butter.
In a skillet, toast sandwiches over medium heat until lightly browned on both sides.
Amazing Pollo Fundido


Ingredients:
red onion, green pepper, boneless chicken breasts, ground cumin, garlic, flour tortillas, cream cheese, sour cream, half-and-half, garlic, monterey jack and cheddar cheese blend

Directions:
Dice your peppers, onion,and the chicken.
Add seasonings.
Cook in a saucepan until vegetables are soft and the chicken is fully cooked.
Remove from heat.
If you have a deep fryer start to heat it up.
If you don't, use a big pot and heat the 2 cups of vegetable oil.
You will be deep frying!
(Tip:Flour tortillas are easier to work with when they are warm]
Fill the tortillas with the chicken mixture and roll.
(Tip: You might want to use tooth picks to keep the tortillas closed in the deep fryer].
Place the filled tortilla in the deep fryer until crispy and brown.
When done place on a paper towel to soak some of the grease.
Put the finished tortillas in a baking dish large enough to fit all 12; set aside.
Preheat oven to 325°F.
To make filling: In a blender, Put the cream cheese, sour cream, half& half, garlic, and Jalapeño blend until creamy.
Spoon the mixture over the tortillas, until covered sprinkle cheese on top.
Bake in oven until the cheese has melted.
Great with Mexican rice!
RICH STEAK DIANE


Ingredients:
sea salt, black pepper, garlic cloves, shallot, shiitake mushrooms, cognac, demi-glace, heavy cream, Dijon mustard, Worcestershire sauce, chives, parsley

Directions:
Pat dry the filets with paper towels and season generously with salt and pepper; set aside.
In a large cast iron skillet over medium-high heat, add oil and butter. When hot, add steaks and cook until browned turning only once, about 1 ½ to 2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.
In the same skillet, reduce heat to medium, add garlic and shallots; sauté for 30 seconds. Add mushrooms, season with salt and pepper; stir well and cook for 2 minutes.
Pour in Cognac, wait 2 seconds and then ignite; cook until the flame dies down. Add demi-glace, heavy cream, Dijon mustard, Worcestershire sauce and hot sauce; stir well and cook for 3 minutes.
Return the filet mignon to the skillet including the juices accumulated while resting and spoon mushroom sauce over to warm them up. After about 1 ½ minutes, transfer the steak to warm serving plates while finishing the sauce.
Add chives and parsley to the sauce; stir quickly and then pour sauce over steaks. Serves 2.
Chocteer


Ingredients:
"chocolate milk"

Directions:
"Mix it all together and serve -- ."
Coconut Pecan Frosting II
Category: desserts
By AUNT B

This frosting is great on many cakes, not the least of which is German Chocolate Cake.

Ingredients:
1 cup evaporated milk
1 cup white sugar
3  egg yolks
½ cup butter
1 teaspoon vanilla extract
1 ½ cups flaked coconut
1 cup chopped pecans

Directions:
In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

Cook time: 15 mins
Total time: 15 mins
Yields: 2 1/2 cups

Calories: 279.6
Fat: 19.5 g
Saturated fat: 9.2 g
Carbohydrates: 25 g
Sugars: 22.6 g
Dietary fiber: 1.8 g
Protein: 3.3 g
Cholesterol: 77.6 mg
Sodium: 105.1 mg
Piadina (Italian Flatbread)
Category: bread
By rosa

Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!

Ingredients:
2 cups all-purpose flour
1 pinch salt
½ cup water
7 tablespoons lard

Directions:
Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball. Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness. Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

Prep time: 20 mins
Cook time: 4 mins
Total time: 24 mins
Yields: 4 servings

Calories: 429.5
Fat: 23 g
Saturated fat: 8.9 g
Carbohydrates: 47.7 g
Sugars: 0.2 g
Dietary fiber: 1.7 g
Protein: 6.5 g
Cholesterol: 21.3 mg
Sodium: 40.9 mg
Tart Apple-Cranberry Crumble
Category: desserts
By Chef Shelley Pogue

The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.

Ingredients:
4 cups chopped Granny Smith apples
2 cups fresh cranberries
2 cups white sugar
1 ¼ cups brown sugar
2 fluid ounces brandy, or more to taste
1 ½ cups rolled oats
½ cup all-purpose flour
½ cup chopped almonds
½ cup chopped walnuts
¼ cup white sugar, or to taste
¾ cup butter, cut into pats

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a shallow, 2- to 3-quart baking pan. Combine apples, cranberries, 2 cups white sugar, and brown sugar in the prepared baking pan. Drizzle brandy over the mixture. Combine rolled oats, flour, almonds, walnuts, and 1/4 white sugar in a bowl and toss together. Sprinkle mixture evenly over apples in the baking pan to keep it from burning and allow it to cook evenly. Place pats of butter on top to help with the browning process and give flavor. Bake in the preheated oven 15 minutes. Turn baking pan around in the oven to ensure the crumble cooks evenly. Continue baking until lightly browned, 15 to 30 minutes more.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 548.1
Fat: 20.9 g
Saturated fat: 9.4 g
Carbohydrates: 86.4 g
Sugars: 69.1 g
Dietary fiber: 4.3 g
Protein: 4.5 g
Cholesterol: 36.6 mg
Sodium: 105.2 mg
Texas Couscous


Ingredients:
tomatoes, cilantro, onion, fresh lime juice, garlic powder, cumin, salt, pepper, chicken broth

Directions:
"In a blender or food processor, blend tomatoes, cilantro, onion, lime juice, jalapenos, garlic powder, cumin and salt and pepper.  Cook couscous according to package directions and use chicken broth instead of water.  When the couscous is done, mix 1 cup of the fresh salsa into the couscous.  Salt and pepper again to taste.  Add more or less of the fresh salsa according to taste."
Almond Ice Cream (Dairy Free)


Ingredients:
water, sugar, lemon zest, cinnamon stick

Directions:
In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter.
In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds.
Place over high heat and bring to a boil, stirring constantly.
Decrease the heat to medium and add the rest of the almonds, continuing to stir.
As soon as the mixture boils again, remove from the heat and let cool completely.
Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do] and place in the freezer for about 1 hour, or until half frozen.
During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming.
After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen.
When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week.
When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes to serve.
Avocado & Coconut Cream Smoothie


Ingredients:
avocado, vanilla extract, spinach, coconut cream

Directions:
Peel, remove the stone and chop the avocado, then add to a blender along with the remaining ingredients. Blitz until smooth and creamy.
Enjoy.
Potato, Poblano, and Chorizo Tacos


Ingredients:
poblano chiles, canola oil, white potatoes, onion, corn kernel, garlic cloves, chorizo sausage, kosher salt, corn tortillas, green onion, manchego cheese, lime wedges

Directions:
Preheat broiler to high.
Cut poblanos in half lengthwise; discard seeds and membranes.
Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop.
Heat a large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add potato to pan; cook 3 minutes.  Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently.  Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble.  Return potato mixture to pan.  Stir in stock and salt; bring to a boil.  Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.  Arrange about 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese.  Serve with lime wedges.
Grilled Rosemary Pork Chops
Category: main-dish
By Steve B

Boneless pork chops marinated in a soy sauce/brown sugar/rosemary marinade and grilled to perfection!

Ingredients:
1 cup soy sauce
½ cup water
6 tablespoons brown sugar
2 tablespoons dried rosemary, crushed
4  boneless pork chops

Directions:
Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade. Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 272.8
Fat: 5.8 g
Saturated fat: 2 g
Carbohydrates: 25.9 g
Sugars: 20.8 g
Dietary fiber: 1.2 g
Protein: 29 g
Cholesterol: 65 mg
Sodium: 3655.7 mg
Creamy Tomato Basil Soup


Ingredients:
diced tomatoes, heavy cream, fresh basil, salt, fresh ground pepper

Directions:
Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go -- (NOTE:  I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.].
Bring to a simmer (just bubbly around the edges] - DO NOT BOIL.
Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread.  YUM!
Pineapple Grilled Pork Chops


Ingredients:
pineapple rings, brown sugar, soy sauce, garlic powder, ground black pepper

Directions:
Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar.
Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side.
Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade.
While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
Strawberry Special Cake


Ingredients:
all-purpose flour, sugar, baking powder, salt, eggs, cream of tartar, water, vanilla extract

Directions:
Sift flour with 1/2 cup sugar, Nestle's Strawberry Quik, baking powder and salt into a small mixing bowl.  Combine egg whites and cream of tartar in large mixing bowl.  Beat with mixer at high speed until soft mounds form.  Gradually add 1/2 cup sugar; continue beating until very stiff, straight peaks form.  DO NOT UNDER BEAT.  Add egg yolks, water, vanilla and almond extracts to dry ingredients.  Beat 1 minute at medium speed.  Fold egg yolk mixture, 1/3 at a time, into beaten egg whites, gently but thoroughly, using a wire whip or rubber spatula.  Pour into ungreased 10-inch tube pan.  Bake at 350 for 50 to 60 minutes.  Invert immediately.  Cool completely before removing from pan.  Cut cake horizontally to make 3 layers.  Fill and top layers with Strawberry Fluff.  Chill.
Strawberry Fluff:  Mix 1 1/2 cup Cool Whip whipped topping with 1/3 cup Nestle's Strawberry Quik and 1/4 tsp almond extract until thick.
Corn Fritters With Arugula & Warm Tomatoes


Ingredients:
scallions, olive oil, cherry tomatoes, arugula, white wine vinegar, grainy mustard, olive oil, corn, cornmeal, flour, baking soda, sugar, milk, egg

Directions:
For tomatoes: in olive oil, cook white parts of scallions 1-2 minutes.
Add tomatoes, salt& pepper and heat 1-2 minutes until softened.
Add dark green parts and set aside.
For fritters: Whisk together cornmeal, flour, salt, pepper,sugar, and baking soda in a bowl in another bowl whisk together milk, and egg, then add to the dry ingredients add corn.
Heat vegetable oil in a large skillet.
Add batter by the tbsp, cooking 4 at a time, and fry until browned, about 2 minutes per side remove to drain on paper towels and keep warm.
For arugula: whisk together vinegar, mustard, oil, salt& pepper.
Add arugula, toss to coat.
To serve, place 2 fritters on each plate to the side, add arugula to the other side, place cherry tomatoes in the center.
ENERGY HEALTH BARS


Ingredients:
rolled oats, ground flax seeds, honey, vanilla extract, dark chocolate

Directions:
If using dark chocolate bar, cut into small chunks., Mix ingredients together and make into a ball., Refrigerate for 1/2 hour., Make into small bite size balls, about 1 tablespoon per ball., Refrigerate and serve.
Amazing White Clam Sauce
Category: side-dish
By Linoleum

I got this recipe from an old boyfriend, and have modified it over the years. My husband and I have this at least every two weeks with a big loaf of garlic bread. It's very easy, but very delicious and filling.

Ingredients:
½ cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch red pepper flakes, or to taste
1 ¾ cups half-and-half cream
3 (6.5 ounce) cans minced clams, drained with juice reserved
¼ cup grated Parmesan cheese for topping
1 (8 ounce) package dried linguine pasta

Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes. Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente. Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 825.2
Fat: 44.7 g
Saturated fat: 12.7 g
Carbohydrates: 57.5 g
Sugars: 4.5 g
Dietary fiber: 2.7 g
Protein: 48.6 g
Cholesterol: 136.3 mg
Sodium: 280.3 mg
Paula Deens Italian Chicken Sticks


Ingredients:
parmesan cheese, dried thyme, dried basil, dried oregano, salt, garlic powder, boneless chicken breast halves, butter

Directions:
Preheat the oven to 400 degrees F.
In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper.
Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture.
Place the chicken strips in a single layer on a lightly greased baking sheet.
Bake for 20 minutes, or until chicken is cooked through.
Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.
Stuffed Cabbage Soup


Ingredients:
chicken broth, allspice, ground cumin, paprika, onion, garlic cloves, carrot, napa cabbage, diced tomatoes, tomato sauce, dried parsley, dried dill, cooked white rice

Directions:
Heat large stock pot and begin to brown beef and pork.  Add onion and carrot, salt and pepper to taste.  Cook until meat and veggies are cooked through.
Drain all fat from the pan.
Add remaining spices, tomatoes and tomato sauce and bring to simmer.
Add cabbage and stir well.
Simmer soup 30 minutes or more.
Serve soup as is or with a scoop of cooked white rice in the bowl.
Oven Roasted Garlic


Ingredients:
garlic, olive oil, kosher salt, cracked black pepper, water, parsley

Directions:
Preheat oven to 500 degrees F.
Rub the garlic with olive oil and place the heads, cut-side up, in a small saute pan or baking dish that's just large enough to hold the garlic comfortably.
Season the garlic with the salt and pepper and add the stock to the saute pan. Place the saute pan in the oven and roast about 30 minutes, or until the garlic is golden brown on top and the cloves can be easily pierced with the tip of a paring knife. Remove the saute pan from the oven and allow the garlic to cool. When the garlic is cool enough to handle, squeeze the roasted garlic out of the skins. Serve with slices of french bread and garnish with chopped parsley.
Vegan and Gluten-Free Orange Muffins
Category: bread
By Tré Lindsey

Growing up in Florida and eating Perkins muffins gives you really high expectations of what a muffin should look and taste like. We all know how much sugar is added and just how unhealthy sweets can be. I'm always trying to find or come up with the healthiest baking recipes that also have that same childhood sweetness. Enjoy these vegan and gluten-free orange muffins warm with some delicious vegan butter!

Ingredients:
3 cups gluten-free rolled oats
1 cup coconut sugar
1 cup freshly squeezed orange juice
1 cup almond milk
2 tablespoons orange zest
1 ½ teaspoons gluten-free baking soda
1 teaspoon vanilla extract
½ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top. Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 165.4
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 36.9 g
Sugars: 2.6 g
Dietary fiber: 2.3 g
Protein: 2.9 g
Sodium: 277 mg