xiaoxl/recipe_data huggingface dataset:
Beef Birria
Category: uncategorized
By Chef John

I'm really excited to show you this recipe, not only because it's one of the best beef stews ever, but also because after we enjoy this in stew form, we're doing a follow-up video using this to make some of the most incredible tacos you've ever had. If you like beef stew, and you're a fan of chili, you're going to go nuts over this. Serve with lime wedges as-is, or with warm flour tortillas, chili oil, salsa, or diced avocado next to some Spanish rice and a nice green salad.

Ingredients:
3 (8 ounce) beef short ribs
1 (2 1/2 pound) beef chuck
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
7 peppers dried guajillo chilies
2 tablespoons olive oil
1 large onion, roughly chopped
6 cloves garlic, peeled
1 (1 inch) piece fresh ginger, thinly sliced
3 large tomatoes, cored and chopped
2 cups water
3 bay leaves
1 tablespoon honey
¼ cup white vinegar
4 cups chicken broth
2 tablespoons finely diced white onion
1 tablespoon chopped fresh cilantro
1 medium lime, sliced

Directions:
Cut each beef short rib through the middle, all the way down to the bone. Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Place beef chuck and short ribs into a soup pot and season with salt, black pepper, oregano, cumin, cinnamon, and cloves. Toss very thoroughly until the meat is evenly coated with the spices, 2 to 3 minutes. Cover and transfer into the refrigerator for at least 6 hours, or overnight. Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out the seeds onto a plate to discard. Heat olive oil in a saucepan over medium heat. Add dried guajillo chiles and toss in the hot oil, about 30 seconds. Add chopped onion, garlic, and ginger; toss to combine. Add tomatoes and water, raise heat to high, and bring the mixture to a simmer. Reduce heat to medium-low and let simmer for 30 minutes. Turn off heat and use an immersion blender to blend the mixture as smooth as possible, or transfer to a regular blender, working in batches as needed. Remove the soup pot with meat from the refrigerator. Strain the reserved chili mixture into the pot using a large mesh strainer. Add bay leaves, honey, vinegar, and chicken broth. Bring to a boil over high heat, and then lower to medium-low. Simmer gently, stirring occasionally, until the meat is falling-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos. Place some chunks of beef into a soup bowl and ladle some of the cooking liquid over top. Top with white onion and chopped cilantro and squeeze lime juice over top.

Prep time: 30 mins
Cook time: 3 hrs 40 mins
Total time: 10 hrs 10 mins
Yields: 10 servings

Calories: 374.7
Fat: 28.4 g
Saturated fat: 10.8 g
Carbohydrates: 8.1 g
Sugars: 4.5 g
Dietary fiber: 1.5 g
Protein: 21.1 g
Cholesterol: 82 mg
Sodium: 1286.6 mg
Scrumptious Sausage Calzones


Ingredients:
active dry yeast, water, milk, olive oil, salt, sugar, flour, bulk Italian sausage, frozen chopped spinach, low-fat small-curd cottage cheese, parmesan cheese, fresh parsley, pepper, cornmeal, mushroom, onion, olive oil

Directions:
In large bowl, dissolve yeast in water& milk.
Add oil, salt, sugar and 2 cups of flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface& knead until smooth& elastic- approx.
6-8 minutes.
Place in greased bowl, turning once to grease the top.
Cover& let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook sausage until no longer pink; drain.
Add spinach, cheeses, parsley& pepper; mix well.
(mushrooms, onions, etc. can be added at this point] Punch down dough; divide into six pieces.
On floured surface, roll each piece into 8" circle.
Top each w/ 2/3 c.
filling.
Fold dough over filling; pinch to seal.
Place on greased baking sheets that have been sprinkled with cornmeal.
Brush tops lightly with oil; sprinkle with garlic salt.
Bake at 400 for 20-25 minutes or until golden brown.
Serve with pizza sauce.
Marley's Mulled Cider


Ingredients:
apple cider, brown sugar, whole cloves, whole allspice, cinnamon sticks, salt, ground nutmeg, rum

Directions:
With cloves and allspice in a teaball, cook all ingredients in a Crockpot on low 2-8 hours. Stir occasionally/rarely to dissolve sugar. Or cook in a pan on the stovetop on low heat 20-30 minute until it simmers.
Add 1 1/2 oz. Bacardi Gold Rum (MUST be Bacardi, accept no substitutes] per mugful when poured, if desired. Don't cook it with the Rum.
Oat and Cherry Scones (Gift Mix in a Jar)


Ingredients:
flour, salt, baking soda, baking powder, brown sugar, dried cherries, butter, milk, eggs, vanilla extract, water

Directions:
Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, oatmeal, brown sugar and then cherries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
OAT AND CHERRY SCONES GIFT TAG:
Additional ingredients to be added by the recipient: 10 tbsp melted butter, 2/3 cup milk, 2 eggs, 1 tsp vanilla extract, 1 egg white and 3 tbsp water.
OAT AND CHERRY SCONES INSTRUCTIONS:
Preheat oven to 375.
In a large bowl combine the butter, milk, eggs and vanilla extract.
Add the contents of the jar and still until just moistened; let stand 5 minutes.
Shape dough into 2 6-inch rounds and place on a lightly greased cookie sheet about 2 inches apart.
With a floured knife, score each round into 6 wedges without cutting through the dough.
Combine the egg white and water and brush over each round.
Bake for 20-25 minutes or until golden brown.
Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.
Potage Parmentier (Potato & Leek Soup) – Julia Child


Ingredients:
potato, leeks, water, salt, butter, parsley, chives

Directions:
Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
Mash the vegetables in the soup with a fork, or puree in blender.  Correct seasoning.
Off heat and just before serving, stir in cream or butter by spoonfuls.  Pour into a tureen or soup cups and decorate with the herbs.
Good hot, cold or room temperature.
Variations:
The following may be simmered with the potatoes and leeks at the start:
Sliced or diced carrots or turnips.
Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
Half-cooked dried beans, peas, or lentils, including their cooking liquid.
The following may be simmered for 10-15 minutes with the soup after it has been pureed:
Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
Shredded lettuce, spinach, sorrel, or cabbage.
Diced, cooked leftovers of any of the preceding vegetables.
Tomatoes, peeled, seeded, juiced and diced.
Margaret's Keftedes (Greek Meatballs)
Category: world-cuisine
By Shandeen Gemanis

This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers.  If you don't care for lamb, try using all beef instead.

Ingredients:
4 slices white bread, torn into pieces
2 tablespoons milk
1 clove garlic
1  onion, quartered
4 teaspoons dried mint
1 teaspoon salt
ground black pepper to taste
½ pound ground beef
½ pound ground lamb
4  eggs
½ cup all-purpose flour for dredging
vegetable oil for frying

Directions:
Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended. Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away. Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 2 1/2 dozen

Calories: 521.6
Fat: 31.5 g
Saturated fat: 9.1 g
Carbohydrates: 28.6 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 29.7 g
Cholesterol: 259.1 mg
Sodium: 892.6 mg
Rhubarb Pudding (Raparperikiisseli)


Ingredients:
rhubarb, water, sugar, potato starch, cornstarch, cold water

Directions:
Add rhubarb, 3 cups water and sugar into a stainless steel or enameled saucepan, bring to boil, lower the heat, cover, and let simmer until the rhubarb is soft, about 30 minutes.
Mix the starch with the cold water in a small bowl and gradually whisk it into the rhubarb mixture.
Bring back to boil and cook until mixture thickens.
Sprinkle with sugar to prevent skin from forming, allow to cool and serve with whipped cream, if desired.
Moravian Cookies


Ingredients:
all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, ground ginger, light brown sugar, butter, light molasses, cider vinegar

Directions:
Sift together into bowl the flour, baking soda, salt, cinnamon, cloves, and ginger.
Add the brown sugar and mix well.
With pastry blender, cut in butter and lard. (I use my Kitchen Aid for all].
Gradually add the molasses and vinegar and mix thoroughly.
Chill several hours or until firm enough to roll.
Using a small amount of dough at a time, roll out on floured surface to about 1/8 inch or more thickness and cut with fancy cutters.
Bake in preheated moderate oven 350 degrees F. for about ten minutes or until browned.
Cool and decorate.
Egg Sandwich Filling


Ingredients:
hard-boiled eggs, spring onions, fresh chives, dried chives, butter, mayonnaise, mayonnaise

Directions:
Peel eggs and chop roughly.
Chop spring onions very finely and use most of the green.  I used up till the leaves spread.
Throw the eggs, spring onions, and chives in a bowl.  Mash throughly with a fork.
Add the butter and mayonnaise and mix.
Substitution information: Instead of mayonnaise I used Elimination Salad Dressing (http://www.recipezaar.com/162646] without the garlic or herbs.
The mayo is mostly to add moisture to the filling, so extra butter should work in a pinch.
Healthy Red Velvet Oatmeal


Ingredients:
steel cut oats, water, buttermilk, banana, vanilla, dates, cocoa powder, carob powder

Directions:
In a sauce pan, boil oats and water, with half of the beet juice. Reduce heat an cover. In a blender, combine banana, the remaining beet juice, cocoa, carob, dates, vanilla, and buttermilk. Blend until smooth.
After the oats have simmered for 30 minutes, add the contents of the blender to the sauce pan. Stir at a low heat until desired warm temperature. Serve and top with a scoop of whipped cream cheese. Serves 2.
Smokey Cheddar-Pecan Spread


Ingredients:
cream cheese, sharp cheddar cheese, pecans, liquid smoke

Directions:
Mix the cheeses together thoroughly (this may take some muscle, depending on how soft the cream cheese is].
Add the liquid smoke and mix thoroughly again.
Fold in the pecans.
Taste for smokiness and add more liquid smoke to taste.
Chill before serving or eat right away!
Kylie's Ham Delights
Category: breakfast-and-brunch
By KYLIEV

This easy entree gives new meaning to the ham-n-cheese sandwich! Tastes great topped with mayonnaise and tomato slices!

Ingredients:
1 pound thinly sliced cooked ham
1 (8 ounce) can crushed pineapple
5 slices provolone cheese
5 large plain croissants

Directions:
Combine ham and pineapple in skillet.  Saute over medium heat until most of the pineapple juice has cooked off.  Separate mixture into 5 sections in skillet and place one slice of cheese on top of each; cook until cheese melts. Serve on top of warm croissants.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 5 servings

Calories: 621.8
Fat: 38.5 g
Saturated fat: 18.7 g
Carbohydrates: 38.4 g
Sugars: 14.2 g
Dietary fiber: 2.1 g
Protein: 29.7 g
Cholesterol: 115.3 mg
Sodium: 1913.1 mg
Balsamic Butternut Squash with Kale
Category: side-dish
By Danielle Walquist Lynch

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Ingredients:
12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet. Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 72.5
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 14.1 g
Sugars: 5.2 g
Dietary fiber: 1.9 g
Protein: 1.7 g
Sodium: 103.3 mg
Milk Punch With Bourbon


Ingredients:
milk, vanilla extract, Bourbon, nutmeg

Directions:
"Combine milk, cream, sugar, vanila and bourbon.  Cover and store in refrigerator--at least 2 hours before serving."
Chicken and Biscuits from Scratch


Ingredients:
celery, onion, bacon, sour cream, flour, flour, shortening, salt, baking powder, sugar, milk

Directions:
Preheat your oven to 375°F.
Chop the celery and the onion into small pieces.
Cut the bacon into 1/2" wide strips, like you are making bacon bits.
Brown bacon and remove from pan and place on paper towel.
Take 2 tablespoons of bacon grease and put into a sauce pan.  Make sure that the sauce pan is at least 3 quarts.
On medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes.
Add the 1/3 Cup of flour to the celery and onion and mix together.
Add the chicken stock and stir.  Let the mixture get close to boiling.
Add the sour cream, bacon, and chicken pieces and stir while letting it heat.
Turn the heat down, and begin to make the biscuits.
In a large bowl mix together the flour, salt, sugar, and baking soda.
Add the shortening, and use a pastry cutter to make the mixture into fine crumbs.
Add the milk and use a fork to mash the mixture together.  Knead the dough a few times and make into a ball.
Roll the dough with a rolling pin into a 1/4" thick sheet.  Cut out the biscuits.
Pour the soup into a 9x13-inch casserole dish and place the cut out biscuits on top.
Cook in the oven for 22-24 minutes.  Just make sure that the top of the biscuits are golden brown.
Braised Pork in Soy Sauce


Ingredients:
pork, onion, garlic clove, soy sauce, brown sugar, water

Directions:
Fry meat cubes in hot oil until lightly browned., Add onion and garlic., Reduce heat and saute for 5 minutes, until onion is soft., Combine soy sauce, sugar, and water., Stir into meat mixture., Simmer, covered, 40 minutes.
Cheesy Mixed Vegetable Bake


Ingredients:
broccoli florets, carrots, cauliflower florets, chopped pimiento, sour cream, fresh ground pepper, swiss cheese

Directions:
Preheat oven to 350°F.
Grease large casserole dish.
Combine vegetables, half the pimiento's, soup, sour cream, pepper, half of the onions and half of the cheese in a bowl.
Mix.
Spoon mixture into casserole dish.
Bake for 20 minutes.
Sprinkle remaining onions and cheese on top and bake for another five minutes or until melted.
Remove casserole from oven and sprinkle with remaining pimiento's.
Let stand 5 minutes before serving.
Hungarian Paprika Potato Soup


Ingredients:
russet potatoes, low sodium chicken broth, vegetable broth, paprika, hot paprika, celery seed, salt, olive oil, fresh dill, ground nutmeg, nonfat milk

Directions:
Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine.
Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.
Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.
Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.
Key West Chicken
Category: meat-and-poultry
By TINA B

This recipe from the Florida Keys has been given to almost everyone I know. It is the best marinade for chicken, and it only takes 30 minutes from prep till you can grill! It's a great blend of flavors with honey, soy sauce, and lime juice. If you have time, try marinating overnight for the fullest flavor.

Ingredients:
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4  skinless, boneless chicken breast halves

Directions:
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 184.1
Fat: 6.2 g
Saturated fat: 1.3 g
Carbohydrates: 5.6 g
Sugars: 4.5 g
Dietary fiber: 0.1 g
Protein: 25.3 g
Cholesterol: 67.2 mg
Sodium: 735.3 mg
Curry Dip
Category: appetizers-and-snacks
By Nana

A yummy dip served with fresh veggies. Always a hit!

Ingredients:
2 cups mayonnaise
2 teaspoons tarragon vinegar
2 teaspoons prepared horseradish
2 teaspoons finely grated onion
½ teaspoon curry powder

Directions:
Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 2 cups

Calories: 198.1
Fat: 21.8 g
Saturated fat: 3.3 g
Carbohydrates: 1 g
Sugars: 0.4 g
Protein: 0.3 g
Cholesterol: 10.4 mg
Sodium: 158.2 mg
Sheet Pan Mac and Cheese
Category: main-dish
By thedailygourmet

A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.

Ingredients:
8 cups water
4 cups uncooked elbow macaroni
3 tablespoons butter, divided
1 tablespoon all-purpose flour
½ cup milk
½ cup heavy whipping cream
1 teaspoon Worcestershire sauce
fresh ground black pepper to taste
4 ounces grated Cheddar cheese
¼ cup panko bread crumbs
½ teaspoon Italian seasoning
¼ teaspoon garlic salt

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet. Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese. Bake in the preheated oven until bubbling, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 368.3
Fat: 16.2 g
Saturated fat: 9.6 g
Carbohydrates: 45.5 g
Sugars: 2.8 g
Dietary fiber: 2 g
Protein: 12.3 g
Cholesterol: 47.9 mg
Sodium: 220.8 mg
Blue Cheese Potato Salad
Category: salad
By TOSWEETFORU

This is a delicious zesty potato salad.

Ingredients:
4 slices bacon
2 pounds red new potatoes
½ cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ ounces blue cheese, crumbled

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper.  Add the potatoes, bacon and cheese and toss to coat.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 to 6 servings

Calories: 481.4
Fat: 34.4 g
Saturated fat: 8 g
Carbohydrates: 36.8 g
Sugars: 2.7 g
Dietary fiber: 4.2 g
Protein: 8.3 g
Cholesterol: 21.6 mg
Sodium: 552.1 mg
Kicked up Banana Smoothie


Ingredients:
skim milk, banana, cocoa powder, honey, oatmeal, peanut butter

Directions:
"Put all of the ingredients except for the ice into a blender and whaz it up. Whaz -- i really wanted to use that particular word for some reason! Then add in the ice cubes, and blend until smooth. This is so simple you can even do it at 7am. I must preface these simple instructions with the fact that I have a wonderful blender. Thanks, mom! Gotta love all of the cool kitchen stuff you get when you get married. If your blender leaves a bit to be desired, just go slow and add the ice cubes one at a time through the hole in the lid. Eventually your smoothie will come together into a tasty, filling, and nutritional treat."
Krisptastic  Squares


Ingredients:
unsalted butter, mini marshmallows

Directions:
Melt the butter, marshmallows and Caramello bar together in a heavy large saucepan, medium heat, and boil for a couple of minutes, stirring all the time until smooth and melted (may have to beat with wooden spoon].
Remove from heat and fold in the Special K cereal until coated.
Spread into a 9 x 13 inch buttered tin, leave to cool and set.
Cut into squares.
Hide in kitchen, or send kids to their rooms, scrape out saucepan of ooey-gooey chocolate and enjoy!