xiaoxl/recipe_data huggingface dataset:
Hoisin Beef Stir-Fry


Ingredients:
black pepper, green onions, red chilies, garlic cloves, fresh ginger, soy sauce, beef, red capsicum, choy sum, water, hoisin sauce

Directions:
Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.
Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.
Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.
Add choy sum leaves, stir-fry until leaves just wilt.
Divide among serving bowls and top with remaining green onion.
I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.
Grape and Avocado Salsa
Category: appetizers-and-snacks
By AMiller

Always a hit at get-togethers this unique and delicious salsa is fabulous on chicken or fish.  It can also be served with bagel chips or tortilla chips.

Ingredients:
1 ½ cups seedless red grapes, chopped
1  avocado - peeled, pitted and diced
¼ cup chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon garlic salt
1 pinch ground black pepper

Directions:
Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

Prep time: 20 mins
Total time: 50 mins
Yields: 2 cups

Calories: 65.7
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 8.4 g
Sugars: 5.6 g
Dietary fiber: 2.2 g
Protein: 0.8 g
Sodium: 116.4 mg
Crab Egg Foo Yong


Ingredients:
cornstarch, sugar, reduced-sodium chicken broth, reduced sodium soy sauce, white vinegar, all-purpose flour, eggs, green onion, bean sprouts, lump crabmeat, garlic powder, pepper

Directions:
In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm.
In a large bowl, whisk flour and eggs until smooth. Stir in the bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until golden brown, about 2 minutes on each side. Serve with sauce.
Peanut Butter Chocolate Bars


Ingredients:
confectioners' sugar, margarine, crunchy peanut butter, graham cracker crumbs, chocolate chips

Directions:
Sift the confectioners sugar into a mixing bowl. Add melted buter and peanut butter.
Mix on medium speed of electric mixer until well mixed.
Add graham cracker crumbs to the peanut butter mixture. Use your hands  to squish it together until the crumbs are well mixed.
Dump the mixture into the pan. Use your hands to spread it around. Press very hard to make it one big flat piece.
Melt chocolate chips in saucepan over very low heat. Stir until creamy and completely melted.
Pour the melted chocolate over the peanut butter layer. Use the spoon to spread it evenly like frosting.
Wait until the chocolate hardens (putting it in the refrigerator makes it faster] and cut it into tiny squares.
Nacho Pie


Ingredients:
Basic Massoni Pizza Base, boneless skinless chicken breast, plums, beefsteak tomato, red onion, garlic cloves, red bell pepper, chipotle chile, cilantro, dried black beans, heavy cream, Velveeta cheese, Cotija cheese

Directions:
Chipotle Chicken:
Char onion, tomato, garlic and red pepper. Don’t be afraid to burn a little bit. (a little bit].
Place vegetable mixture in a pan with the chicken breast. Add the chipotle, cover with foil and slow cook in the oven – 325 till chicken is tender about 20-25 minutes.
Allow chicken a few minutes to cool off. Remove and pull into decent sized pieces – to your liking.
In a blender puree the vegetable mixture and cilantro till smooth then marinade.
This is also just a great technique to make some flavorful chicken.  Serve with rice and or a simple salad.
For the beans:
Soak the beans overnight or at least 3 hours till doubled in size.
strain off old water and cover with fresh water. Add some garlic, the other half of the onion and bring to a boil. Turn down the heat and let simmer till beans are tender and creamy.
season with kosher salt. – your liking.
For the cheese sauce:
Bring 1 cup of heavy cream to a slow boil.
Whisk in 1/2 cup of shredded Velveeta.
Add 4 oz pickling solution from Peabody’s pickles.
keep warm.
Also, just a great dip for bread or chips. Fun for everyone!
Ok Guys!  Ready for this super fun Pie?.
Here it goes. We’re going to make a pizza and treat it like a plate of nachos. WOW!
The sub recipes are wonderful and versatile. This is how we do it at Massoni but who’s to tell you what you want on your nacho pie?.
Take a cheesed pizza. Place a bit of the chipotle chicken, corn and black beans all over.
bake pizza and top with the nachos, cheese sauce and pickle chilis. You could officially smother the pie in the sauce.
sprinkle the cotija over and serve with guacamole and fresh lime. Say goodbye to summer.
Smoked Sausage Skillet Cassoulet


Ingredients:
onion, garlic cloves, apple, dried sage, fresh parsley, rosemary, frozen baby lima beans, tomato paste, great northern beans, diced tomatoes with juice, chicken broth, smoked sausage, kielbasa, seasoned croutons

Directions:
In large heavy skillet, sauté thinly sliced onion and crushed garlic in oil over medium-high heat; stir in cored and chopped apple, rosemary, sage, tomatoes, northern beans, thawed lima beans, broth and tomato paste; stir to blend well.
Add sausage; bring to a boil, cover, reduce heat; simmer for 20 to 30 minutes until thoroughly heated.
Serve topped with croutons and chopped parsley.
Green Chile Chicken Stacked Enchiladas


Ingredients:
anaheim chilies, chicken broth, garlic clove, onions, dried oregano, kosher salt, black pepper, cornstarch, water, boneless skinless chicken breasts, corn tortillas, cheese, sour cream, cilantro

Directions:
Roast the chilies, turn as needed to color all sides. Once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. Allow chilies to come to room temperature.
While the chilies are roasting bring a pot of water to boil. Remove the papery husks from the tomatillos. Wash well with a little soap and a lot of water to remove any residue. When the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. Remove the stems, and if desired the seed pods if they are hard.
Once chilies are room temperature, remove stems, skins and seeds. The skins should just slip off as long as the chilies are still a little warm. Do not worry if a few seeds remain.
Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
Add the oregano, salt and pepper. Puree to combine.
Bring sauce to a boil, reduce heat to simmer for 10 minutes.
Grill, broil or boil the chicken.
Combine cornstarch with water and pour into chile sauce, stirring well. Return to boil and simmer for 10-15 minutes more. You should have 5 cups or so of sauce.
Pull, chop or shred chicken. Set aside.
Soften one tortilla at a time in hot oil. Using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels.
Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
Place 2 tortillas side by side in casserole.
Ladle a little more sauce over tortillas.
Sprinkle half the shredded chicken over the 4 tortillas.
Sprinkle one third of the cheese over the chicken.
Ladle a little more sauce over tortillas.
Top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce.
Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
Garnish with chopped cilantro and sour cream if desired.
Orange Spice Shortbread


Ingredients:
butter, powdered sugar, ginger, cinnamon, unsifted flour

Directions:
Cream the butter until it is nice and light.  Cream in the sugar, orange peel, and the spices.
Now work in the flour.
Knead the dough on an unfloured board until nice and smooth.
Spray the shortbread pan very lightly with non stick veggie spray.
Firmly press the dough into the shortbread pan.
Prick the entire surface with a fork, and bake right in the pan.
Bake at 325 degrees for about 30-35 minutes, or until lightly browned.
Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
If the shortbread does not come right out, tap one edge of the pan.
Cut the shortbread into serving pieces while it is still warm.
Baked Glazed Virginia Ham


Ingredients:
smoked ham, garlic, mango chutney, Dijon mustard, light brown sugar, orange

Directions:
Preheat the oven to 350 degrees F.
Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade.
Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth.
Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Serve hot or at room temperature.
Crepes for Two


Ingredients:
flour, milk, egg, salt, powdered sugar, orange marmalade

Directions:
Combine flour, milk, eggs, and oil and salt.
Heat a small skillet or crepe pan, spray with non-stick oil and removed from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side.
Invert pan over paper towel to remove.
Repeat with remaining batter.
Fill with marmalade and roll.
Sprinkle with powdered sugar.
Texas Tea


Ingredients:
water, tea bag, fresh mint leaves, sugar

Directions:
Bring water to a boil in a large pot.
Add tea bag, lemon drops, and mint leaves.
Turn off the heat and let steep as long as you prefer (I usually only let it steep about 15 minutes].
When tea has reached desired strength, remove tea bag and mint leaves.
At this point, you may stir in some sugar, if desired- as much or as little as you prefer.
Chill and serve over ice.
Note:If you prefer, you may leave tea unsweetened initially and add sweetener by the glass as it is served.
However, adding sweetener when the tea has freshly brewed will dissolve the sugar better.
Asparagus With Shallots


Ingredients:
asparagus, salt, olive oil, shallots, parsley

Directions:
Snap off tough ends of asparagus.
If asparagus is thick, old or tough, peel bottoms.
Add asparagus to pan of boiling salted water.
Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
Sprinkle with shallots and parsley.
Salt slightly.
Chicken and Mushrooms


Ingredients:
chicken breasts, cornstarch, salt, fresh mushrooms, water chestnuts, peas, scallions, soy sauce, sugar

Directions:
Mix the cornstarch, egg white and 1/2 teaspoon of the salt.
Put the slices of chicken into this mixture.
Heat half the oil in a non-stick wok (do not allow it to get too hot].
Stir fry the chicken until lightly coloured.
Remove meat with a perforated spoon.
Heat the remaining oil in the wok until smoking.
Toss in the spring onions.
Then add the mushrooms, water chestnuts and peas.
Add the remaining salt and stir for approximately 5 minutes.
Add the chicken slices, soy sauce and sugar.
Cook together for 1 minute.
Serve.
Risotto With Asparagus and Sun-Dried Tomatoes


Ingredients:
asparagus, chicken broth, butter, onion, arborio rice, sun-dried tomatoes packed in oil, sun-dried tomatoes, parmesan cheese, fresh parsley, pepper

Directions:
NOTE:
Zaar won't let me enter this in the ingredients section, so the 6 cups of chicken broth should actually consist of the cooking water from blanching the asparagus, and then adding enough chicken broth to measure the 6 cups.
Blanch the asparagus in a large skillet or pan of rapidly boiling water 2-3 minutes or until vivid green.  Remove the asparagus from the pan and reserve the cooking water.  Measure the cooking water and add stock to equal 6 cups and pour into a saucepan set over low heat.  Allow to come to a low simmer.
Cut the asparagus into 1-inch pieces.  Melt the butter in a large pot set over medium heat and add the chopped onion, rice, and all the asparagus except the tips.  Stir this mixture until the rice and vegetables are coated and the onion becomes translucent.
Add 1/2 cup of the simmering broth and cook, stirring until the liquid is absorbed.  Continue adding the broth slowly, 1/2 cup at a time, stirring until it is absorbed.  Work slowly and do not add more broth until the previous 1/2 cup is fully absorbed.  Work until all the broth is absorbed.  Taste the risotto; it should be firm but not hard and the mixture creamy.  If it is still tough, you may need to add more broth (bring to a simmer first].
Off the heat, gently stir in the reserved asparagus tips along with the remaining ingredients.  Serve immediately.
Saute Frog Legs


Ingredients:
garlic, fresh basil, ginger, soy sauce, chicken broth, oyster sauce, rice wine, light soy sauce, Splenda sugar substitute, cornstarch

Directions:
Marinate frog legs in dark soy sauce for at least 1 hour.
Heat oil in a pan.  Add in garlic and ginger. Saute just long enough to release the aroma.
Then add the marinated frog legs. Saute until golden brown.
Add in basil, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
Stir well.
One sauce starts to boil, mix in the cornstarch to thicken the sauce.
Serve and enjoy.
Lemon Garlic Shrimp Skewers


Ingredients:
kosher salt, sugar, large shrimp, olive oil, lemon peel, fresh flat-leaf parsley, garlic cloves, fresh ground pepper

Directions:
In a bowl, mix salt and sugar;  add shrimp and stir to coat.
Cover and chill 45 mins to 1 hour.
Rinse shrimp well and drain; also rinse and dry bowl.
Return shrimp to bowl;  add olive oil, parsley, lemon peel, garlic and pepper.  Mix to coat.
Thread shrimp on soaked wooden skewers.
Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs] turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.
Creamed Spinach


Ingredients:
thick slab bacon, frozen chopped spinach, sour cream, nutmeg

Directions:
Saute diced bacon slowly until crisp, pouring off collected fat., Cook and drain spinach according to directions on package., Add spinach and sour cream to bacon and simmer 5-10 minutes., Add nutmeg and serve., This is better tasting if made the day before needed.
Yummy Chicken


Ingredients:
boneless skinless chicken breasts, parmesan cheese, eggs, mushroom, white wine, monterey jack cheese

Directions:
Preheat oven to 350 degrees.
Beat eggs and leave in bowl.
Pour parmesan cheese on to a small plate (for dipping].
Pour bread crumbs on to small plate (for dipping].
Pound chicken breasts to 1/8 thick (to tenderize].
Heat a small amount of oil in frying pan, just enough to cover the bottom.
Dip breasts first in parmesan cheese, then in egg, then in bread crumbs.
Brown to a nice golden brown on both sides and remove to a 9x13 cassarole dish.
Wash and slice mushrooms (1/2 lb was an estimate, use as mamy mushrooms as you like or none at all].
Saute mushrooms in same frying pan- just until soft.
Add the wine to the mushrooms (Just to cook off the alcohol] approx 5 minutes.
Cover the chicken breasts with the mushrooms and the wine.
Cover with cassarole dish with foil.
Bake at 350 degrees for 45 minutes.
Remove from oven, remove foil and place one large slice of jack cheese on each breast.
Cover with foil and return to oven for an additional 10-15 minutes or until cheese has melted.
Most of my amounts were estimates as I now make this from memory, but you can see, they are easily adjusted to suit your family size.
My daughter and I do not like mushrooms so we put them all on my hubbys pieces!
Vegetable Soup


Ingredients:
water, chicken bouillon cubes, potatoes, carrots, cabbage, chopped tomatoes, salt, pepper, corn, green beans

Directions:
Add water and bouillon, bring to a boil.
At this point add whatever vegetables that needs to cook, carrots, potatoes, cabbage, broccoli, cauliflower, squash, zucchini, (good time to clean out the fridge]; slow boil for 15-20 minutes, until potatoes are done.
Add tomatoes (or tomato juice], salt and pepper and canned vegetables (its a good time to clean out cabinets].
Bolognese Sauce


Ingredients:
olive oil, onion, ground beef, dry red wine, tomatoes, heavy cream

Directions:
Heat oil in 12-inch skillet on medium-high heat; add onions. Cook 3 minutes or until tender. Add meat; cook 4 minutes or until browned. Drain well. Return to pan.
Add wine and sauce to meat mixture. Cook on low heat for 10 minutes. Stir in cream; cook until heated through.
Serve over hot cooked pasta. Sprinkle with grated parmesan cheese, if desired.
Best Ever Shepards Pie


Ingredients:
ground beef, paprika, Worcestershire sauce, garlic, yellow onion, cayenne pepper, corn, yukon gold potatoes, butter, butter, milk, half-and-half, garlic powder, chives

Directions:
Preheat oven to 375 degrees.
Boil potatoes until you can break them apart with a fork, drain once done.
Add milk or half and half, 1/4 cup butter, chives or garlic powder, and whip potatoes until they are creamy and no more chunks are there.
Start to brown ground beef. Once it is starting to sizzle, add paprika, Worcester sauce, garlic, onion, salt,peppers and chilli flakes. cook until beef is no longer pink.
Drain fat from beef mixture and place in lightly greased casserole dish. (I use some of the grease from the beef mixture to coat my dish].
Add kernels of corn and layer on top of beef mixture. (you can also mix the corn into the beef if you want].
Spread the potatoes over top of corn evenly. Sprinkle with more salt and pepper if desired.
Spread the 1 tbsp of butter over the potatoes.
Bake in oven covered for 30mins. After 30mins, uncover and bake in oven approx 10 mins, or until potatoes are browned on top.
Enjoy :D.
BBQ Beef on a Bun


Ingredients:
beef roast, garlic cloves, butter, molasses, ketchup, brown sugar, lemon juice, onions

Directions:
Cook roast in oven with garlic, 1 c water some salt,and pepper on 325 for 3-4 hours till falls apart tender.
In a sauce pan brown onions in butter. Lower heat and add ketchup till bubbling.
Add brown sugar and molasses, taste to check if there is enough brown sugar. If not add  1T-2T more.
Add lemon juice and cook for about 10 more minutes.  Add meat and cook 10 min more.
Serve over buns or rolls with cheddar cheese and onion slices if desired.
Homemade Phyllo Pastry


Ingredients:
flour, salt, water, olive oil

Directions:
Sift flour and salt into a mixing bowl and add the water with oil.
Stir until forms soft dough, then knead in the bowl about 10 minutes.
Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
Always bring to room temp before using.
Divide the pastry into 12 equal portions, shaping them into smooth balls.
Cover with a cloth, except the one you're working with.
Take a ball of dough, and shape it into a square.
Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
Dust again with flour.
Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
Keep hands on each side of the pastry.
Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
Unroll carefully.
After second rolling, the pastry should be about 10x12 inches.
Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
The edges can be given a final stretch with the fingertips.
You should wind up with a pastry that's 14x18 inches in size.
Place on a cloth, cover with wax paper and fold the cloth over the top.
Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
Use soon after making as they'll go sour if you keep them too long.
If desired, you can roll them out more thinly.
Repeating the dowel rolling process more will result in a thinner square each time.
Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.
Easy Beef Stroganoff in the Slow Cooker
Category: main-dish
By heidigrl43434

I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking.

Ingredients:
1 ⅓ pounds cubed beef stew meat
2 cups fresh mushrooms, thickly sliced
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup milk
2  onions, chopped
2 tablespoons Worcestershire sauce
6 ounces herb and garlic-flavored cream cheese
1 cup fusilli pasta
¼ cup sour cream  (Optional)

Directions:
Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker. Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.

Prep time: 10 mins
Cook time: 4 hrs 17 mins
Total time: 4 hrs 27 mins
Yields: 5 servings

Calories: 450.3
Fat: 25.3 g
Saturated fat: 13.4 g
Carbohydrates: 23.9 g
Sugars: 7.3 g
Dietary fiber: 1.5 g
Protein: 29.4 g
Cholesterol: 105.9 mg
Sodium: 738 mg
Cornmeal-Herb Dumplings


Ingredients:
salt, all-purpose flour, cornmeal, baking powder, kosher salt, fresh ground black pepper, mint, chives, buttermilk, eggs

Directions:
Bring a large pot of heavily salted water to a boil.  Combine dry ingredients in one bowl and herbs, butter and eggs in another.  Stir the wet into the dry until just combined into a very thick batter.  If it is doughlike, add more buttermilk.
Drop batter a teaspoonful at a time into boiling water.  Simmer until cooked through (cut open one to test it], about 15-20 minutes.  This will take longer if your dumplings are large.  Turn off heat and let dumplings rest in cooking liquid until ready to use, up to an hour or until they start to fall apart.
Marinated Fruit Kabobs


Ingredients:
sugar, water, lemon juice, apples, pears, green grapes, red grapes, pineapple chunks, mandarin oranges

Directions:
Assemble fruit on sticks., Place in large glass pan.  Pour the marinade over and let sit overnight.
Egyptian Fava Bean Salad (Ww)


Ingredients:
cucumber, fava beans, red kidney beans, tomatoes, of fresh mint, fresh flat-leaf parsley, red onion, tahini, fresh lemon juice, garlic cloves

Directions:
Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
In large mixing bowl, combine all ingredients.
Toss well and serve at room temperature or warm slightly.
EACH SERVING (1 cup] PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.