xiaoxl/recipe_data huggingface dataset:
Squash and Spinach Pasta Rotolo


Ingredients:
red onion, olive oil, dried thyme, frozen spinach, whole nutmeg, pasta, feta cheese, parmesan cheese, garlic cloves, olive oil, tomato puree

Directions:
Place butternut squash halves on a large baking sheet flesh side up. Roast in the oven for 50 to 60 minutes at 200°C, until flesh is fork-tender, then remove from the oven.
Meanwhile, cook the onion and thyme on a medium-low heat in olive oil for 5 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.
Discard the squash skin and mash up the flesh with a fork. Keeping them separate, season both the squash and spinach with salt, pepper and a grating of nutmeg.
Make the sauce: fry the garlic, over medium heat, in olive oil for a couple of minutes, or until lightly golden. Pour in the puree, bring to the boil, simmer for just 3 minutes, season with salt and pepper. Transfer the sauce to an ovenproof dish.
On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn’t dry out, brush them with water, then evenly divide and spread the squash over the sheets.
Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 3 - 4 chunks.
Place rotoli side by side in the tomato sauce, sprinkle with grated Parmesan and little olive oil. Cover with Alu foil and bake in the oven at 180°C for 35 - 40 minutes until golden and crisp. Remove the foil halfway through.
Braised Green Beans With Lemon


Ingredients:
green beans, onions, parsley, dill, mint, garlic, salt, fresh ground black pepper, olive oil, fresh lemon juice, lemon wedge

Directions:
Wash the beans, break off both ends, and break them in half.
Mix the herbs and garlic together.
In a Dutch oven, layer 1 cup of onions on the bottom of the pan, top with beans, then herb mix, season with salt and freshly ground black pepper, and drizzle with 1/2 of the olive oil.
Finish with the remaining cup of onions before drizzling with the last 1/2 of olive oil.
Cover and cook over medium high heat until the pan lid is hot. As soon as the lid is hot, turn the heat down to low and simmer for 1/2 hour, or until the beans are very soft and tender.
Stir in 1/8 cup lemon juice.
Taste and add more lemon juice, salt, or freshly ground black pepper, as needed.
Fried Rice


Ingredients:
light soya sauce, rice, eggs, bacon, peas, corn, shallot, onion

Directions:
You can leave prawns, peas, and shallots out if you want to this recipe still taste fine without them with prawns gone it's a lot cheaper.
Things to do ahead: Cook 2 cups of rice strain well then refrigerate for a couple of hours.
Finely chop onion into little pieces set aside.
Method: Heat fry pan to medium heat add 1tbs of peanut oil wait until heated then add beaten eggs cook until eggs are golden brown; take out of pan and slice and set aside.
Add remaining peanut oil; turn fry pan to highest.  When heated, fry onion still it starts to turn transparent.  Add the diced bacon and then wait until the bacon is heated through.
Add rice peas and corn fry for 3 minutes, when fried, add prawns, shallots, eggs and soya sauce.
The rice is now ready for serving.
Summer Peach Mousse


Ingredients:
boiling water, honey, of fresh mint, raspberries

Directions:
Place Jello and water in a large mixing bowl and stir to dissolve.
Place peaches, honey and almond extract in a food processor or blender and process until smooth.
Add to jello and stir to combine.
Cover and refrigerate 1 1/2 hours or until the mixture is the consistency of syrup.
Beat the mixture on high speed 5 minutes or until doubled in bulk.
Gently fold in whipped topping.
Spoon into stemmed wine glasses and refrigerate at least one hour.
Garnish with your choice of toppings if desired.
Chicken Enchilada Soup III
Category: soups-stews-and-chili
By KMHIX

This is a copy of a favorite served at a local restaurant.  My family loves it!  Serve soup in bowls garnished with shredded Cheddar or Jack cheese and crumbed tortilla chips.

Ingredients:
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
½ cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin

Directions:
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.  Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent.  Pour in chicken broth. In a bowl, whisk together   and 2 cups water until well blended.  Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin.  Bring to a boil. Shred cooked chicken and add it to the pot.  Reduce heat and simmer 30 to 40 minutes, until thickened.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 8 servings

Calories: 290
Fat: 16.3 g
Saturated fat: 8.6 g
Carbohydrates: 13.8 g
Sugars: 0.7 g
Dietary fiber: 2.4 g
Protein: 22 g
Cholesterol: 74 mg
Sodium: 512.2 mg
Pasta With Mascarpone and Sage


Ingredients:
pasta, olive oil, fresh sage leaves, garlic, mascarpone cheese, parmesan cheese

Directions:
Cook the pasta according to package instructions.
To a medium-hot skillet, heat olive oil and add bread crumbs, sage, garlic and salt and pepper to taste and saute for about 3-4 minutes.
In a large bowl stir together mascarpone and Parmesan and add pasta and toss.
At this point you might want to salt and pepper again.
Sprinkle the bread crumb mixture over the pasta as it is served.
Spiced Fruit Compote With Ricotta Cream


Ingredients:
water, lime juice, sugar, carambolas, dates, dried figs, cinnamon sticks, vanilla bean, cardamom pods, lime juice, low-fat ricotta cheese, icing sugar, ground cinnamon, skim milk

Directions:
Combine muscat, juices and sugar in a large pan, stir over heat without boiling until sugar dissolves.  Bring to boil, simmer, uncovered without stirring for about 15 minutes or until mixture is thickened slightly.
Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup,  Simmer uncovered without stirring 10 minutes or until fruit is tender.  Cool syrup, cover, refrigerate 3 hours or overnight.  DIscard cinnamon sticks, cardamom and vanilla bean,  Serve with ricotta cream and crushed pistachios.
Ricotta cream-.Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth.  Stir in milk.
Dairy-Free Chowder
Category: soups-stews-and-chili
By Kr Pr

Non-dairy chowder. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.

Ingredients:
¼ cup vegetable oil
1 small onion, diced
2 stalks celery, chopped
2 slices bacon, diced
2 medium russet potatoes, peeled and diced, or more to taste
1 (8 ounce) bottle clam juice
2 ½ cups minced clams, drained
¼ cup vegetable oil
¼ cup all-purpose flour
2 cups almond milk
salt and ground black pepper to taste

Directions:
Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more. Meanwhile, combine 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more. Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 283.5
Fat: 16.3 g
Saturated fat: 2.6 g
Carbohydrates: 18.2 g
Sugars: 2.8 g
Dietary fiber: 1.8 g
Protein: 15.6 g
Cholesterol: 36.8 mg
Sodium: 240 mg
Chicken Enchiladas Ww


Ingredients:
olive oil, chicken breasts, onions, garlic cloves, adobo seasoning, fat free tortillas, low-fat cheddar cheese

Directions:
Preheat the oven to 375 degrees F, and spray a 7 x 11" baking dish with non stick spray.
Heat a large non stick frying pan with the oil, then add the chicken. Cook turning occasionally until browned for about 8 minutes, then transfer to a plate.
Add the onions, garlic and seasoning to the pan and cook until the onions are tender, then stir in the chicken and 1/2 cup of the enchilada sauce and heat through.
Wrap the tortillas in foil and warm in the oven for 10 minutes.
Fill each tortilla with one fourth of the chicken mixture, roll up and place seam side down in the baking dish. Spoon over the remaining enchilada sauce and sprinkle with the cheese.
Cover with foil and bake for 15 minutes, then uncover and bake until the edges of the enchiladas are just beginning to brown and the cheese is melted and bubbly ( about 10 mins]. Allow to stand for 5 mins before serving.
Lola's Horchata
Category: breakfast-and-brunch
By LOLA

A very easy way to make great horchata!

Ingredients:
1 cup uncooked white long-grain rice
5 cups water
½ cup milk
½ tablespoon vanilla extract
½ tablespoon ground cinnamon
⅔ cup white sugar

Directions:
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 6 cups

Calories: 213.2
Fat: 0.6 g
Saturated fat: 0.3 g
Carbohydrates: 48.4 g
Sugars: 23.3 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 1.6 mg
Sodium: 16 mg
Seafood Creole


Ingredients:
dried oregano, salt, white pepper, ground black pepper, cayenne pepper, dried thyme leaves, dried sweet basil leaves, butter, tomatoes, onion, celery, green bell pepper, garlic, canned tomato sauce, white sugar, bay leaves, bay scallop, haddock fillet

Directions:
1.Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
2.Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
3.Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
4.Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Mom's (ramadan) sandwiches


Ingredients:
egg, boneless skinless chicken breast half, tomatoes, lettuce, light mayonnaise

Directions:
Cut out (using a round cookie cutter] a circle out of the bread slices.
Shred the chicken breast into small pieces.
Prepare the sandwiches: spread with mayo, layer with chicken, tomato and lettuce.
Press down the sandwich using your hand, this makes the next step easier.
Dip into the egg, then the breadcrumbs.
Be sure to cover the sides of the sandwich as well.
Fry in a little oil until golden-brown.
Can be baked or deep-fried as well.
Sliced Beef With Black Beans & Chinese Broccoli on Rice


Ingredients:
broccoli, preserved black beans, ginger, cornstarch, rice wine, sugar, dark soy sauce, light soy sauce, salt, garlic cloves, cooked white rice, white pepper

Directions:
1. PREPARATION.
2. Slice the meat at an angle and into thin bite size pieces, then add to a bowl.
3. Add to the meat bowl, 2 tablespoons oil, 1 teaspoon sesame oil, dark soy sauce, 1 tablespoon rice wine, sugar, 2 teaspoons cornstarch, salt & pepper to taste, mix well and let sit for 20 minutes.
4. Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces (if the stems are very thick cut lengthwise], set a side.
5. In a cup add the dried salted black beans, rinse briefly and discard the water, add 2 tablespoons (or more] rice wine to cover, let sit for 20 minutes.
6. Grate the ginger and add to the black bean cup.
7. In a cup add 3 tablespoons stock, 1 tablespoons light soy sauce and 2 teaspoons cornstarch, stir to create a watery mixture, set aside.
8. COOKING DIRECTIONS.
9. Bring a small pot of water to a boil, add 1/8 teaspoon salt (and or a little oil] and then add the cut up broccoli and par-boil for about 1 minute, drain and set aside.
10. In a wok (or Teflon pan] add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for 1 minute, then add 1 tablespoon rice wine and continue to stir-fry for 1 more minute, then remove and set aside.
11. In a wok (or Teflon pan] add about 2 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking].
12. Next add the black beans, garlic and stir for 15-30 seconds, then add the meat and stir-fry for about 3 minutes, (making sure not to overcook the meat].
13. Add back the broccoli and stir-fry briefly, then add the stock & cornstarch mixture and stir to thicken (may need to add a little more stock and cornstarch mixture as needed], then add 1 teaspoon sesame oil and with one quick stir you are almost finished.
14. On a serving plate add some hot white rice and on top (or on the side] add meat and broccoli.
15. Enjoy.
16. NOTES:
17. You can substitute Chinese green vegetables, string beans, or fried tofu for example….  And again you can also use American broccoli to your liking as well.
18. Increase the amount of meat, vegetables and ingredients if serving more then 2 people.
Crunchy Baked Spiced Chicken


Ingredients:
chicken pieces, plain flour, ground coriander, ground cumin

Directions:
Remove skin from  and place chicken in a large pan of cold water, bring to the boil; drain. Pat dry with absorbent paper.
Toss chicken in flour and shake away excess.
Combine crumbs and spices; mix well.
Dip chicken in egg whites and then in crumb mixture and place on a greased oven tray. Refrigerate for approx 1 hour.
Coat chicken lightly with oil spray and bake uncovered at 180°C for approx 30 minutes or until tender.
Sweet 'n Sour Chicken


Ingredients:
pineapple chunks in juice, boneless skinless chicken breasts, carrots, onion, red bell pepper, yellow bell pepper, green bell pepper, garlic clove, ketchup, brown sugar, cornstarch, soy sauce, fresh ginger, lemon, juice and zest of, cooked rice

Directions:
Drain pineapple; reserve juice.
Cut chicken into bite-size pieces.
Season with salt and pepper.
In large nonstick skillet heat oil over medium high heat; brown chicken, turning once.
Reduce heat.
Add carrots, bell pepper, onion and garlic to skillet.
Cover; simmer 5 minutes.
Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and juice in small bowl until blended.
Stir into same skillet. Cover; simmer 10 minutes longer. Stir in pineapple; heat through. Serve with hot rice.
Chicken Casserole


Ingredients:
boneless skinless chicken breast halves, salt, pepper, white wine, mushroom pieces, sliced water chestnuts, green peppers, thyme

Directions:
Heat oven to 350*.
Sprinkle chicken with salt and pepper; brown in oil in skillet.
Place in 11x7 baking dish.
Stir soup into skillet; blend in the wine.
Add mushrooms, water chestnuts, green pepper and thyme.
Heat to boiling; pour over chicken.
Cover and bake for 30 minutes.
Venezuelan Pepito Sandwich - Pepito Venezolano


Ingredients:
garlic, soy sauce, Worcestershire sauce

Directions:
Cut the beef into 1 inch pieces and seasoned with salt and pepper.
Heat a heavy skillet with 1-2 tablespoons of oil, and sauté the beef over high heat until just browned. Add the garlic, soy sauce, and Worcestershire sauce and cook for 2-3 minutes more, or until desired doneness. Remove from heat. Season with salt and pepper to taste.
Split sandwich rolls lengthwise. Place shredded lettuce and tomato in rolls. Divide beef among the four rolls, placing it on top of the lettuce. Drizzle with guasacaca and any other desired sauce, and top with potato sticks.
Low Carb BLTs


Ingredients:
bacon, tomatoes, mayonnaise, avocados, romaine lettuce

Directions:
Cook bacon until crispy, then drain on paper towels.
Spread desired amount of mayo on each lettuce leaf.
Top with tomato, bacon (breaking up if needed], and avocado.
Fold lettuce leaf over contents.
Enjoy!
Classic Tarte Tatin in a Cast-Iron Skillet


Ingredients:
all-purpose flour, sugar, salt, unsalted butter, water, unsalted butter, sugar, golden delicious apples

Directions:
To make the dough in a food processor, combine the flour, sugar and salt in a bowl.  Add the butter and shortening and  pulse until reduced to ½ inch pieces.  Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
To make the dough by hand, combine the flour, sugar and salt in a bowl.  Add the butter and shortening and toss to coat with the flour mixture.  Using a pastry blender or 2 knives, cut the pieces of fat into the flour mixture until they are no larger than small peas.  Distribute the water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a rough mass.
Transfer the dough to a work surface and shape into a 5-inch disk.  Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
Lightly dust a work surface and rolling pin with flour.  Roll out the chilled dough into a 12-inch round a scant ¼ inch think.  Lift and turn the dough several times as you roll to prevent s sticking, and dust the surface and rolling pin with additional flour as needed.  Use a dough scraper or icing spatula to loosen the pastry if it sticks.  Trim this dough into an 11-inch round.  Slide a rimless baking sheet under the dough, cover with plastic wrap and refrigerate until needed.
Preheat an oven to 375 degrees.
To make the filling, set a 10-inch straight-sided, ovenproof fry pan, preferably cast iron, over medium heat and melt the butter.  When it melts, sprinkle the sugar evenly over the butter and continue cooking until the sugar melts and turns amber colored, 3 to 4 minutes.  Shake and swirl the pan frequently to redistribute the sugar for even melting and caramelization.
Arrange the apples, side up, in the caramel in a snug, even layer.  Increase the heat to medium-high and cook until the apples are just tender about 15 minutes.  The caramel will bubble up around the apples.  Remove the pan from the heat.
Uncover the pastry round.  When the bubbling has subsided, slide both hands under the pastry round and carefully place it on top of the apples, tucking in the edges and being careful not to burn your fingers.  Bake until the crust is golden brown.  About 30 minutes.
Transfer the pan to a wire rack and let cool for 6 minutes.  Place a large flat serving plate upside down on top of the pan and invert the pan and plate together.  Lift off the pan.  Slice and serve warm with vanilla ice cream.
***It's really not essential to take this apple creation from your skillet - serve it from your cast iron and you'll feel authentic.   Kinda romantic to be so casual about something so yummy.
Spaghetti With Pancetta and Sun-Dried Tomatoes


Ingredients:
extra virgin olive oil, pancetta, red onions, sun-dried tomato packed in oil, garlic, basil, spaghetti, parmesan cheese

Directions:
Heat 2 tablespoons of the olive oil in a large skillet.
Add pancetta and cook over medium heat until softened but not browned, (about 3 minutes].
Using a slotted spoon, transfer the pancetta to a plate.
Pour off all but 2 tablespoons of fat from the skillet.
Add the remaining 2 tablespoons of olive oil and heat until shimmering.
Add the onions and cook over medium-high heat until just beginning to brown (about 5 minutes].
Add the pancetta and sun-dried tomatoes and cook over medium heat for 5 minutes longer.
Add the garlic and cook until fragrant, about 1 minute.
Add the basil and season with salt and pepper.
Meanwhile, in a pot of boiling salted water, cook the spaghetti until al dente.
Drain the spaghetti, reserving 1/2 cup of the cooking water.
Add the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over medium heat until combined.
Transfer to a bowl and serve, passing the Parmesan at the table.
Philly Scrambled Eggs


Ingredients:
butter, eggs, milk, cream cheese

Directions:
Melt butter in skillet on low heat., Add eggs, milk, seasoning., Cook slowly stiring until eggs start to thicken., Add cream cheese., Cook, stirring occasionally until cheese melts.
Crock Pot Marinated Pot Roast


Ingredients:
dry white wine, beef broth, low sodium soy sauce, olive oil, garlic cloves, green onions, ground ginger, black pepper, whole cloves, bottom round beef roast, cornstarch, cold water

Directions:
In a gallon size ziplock bag, combine the first eight ingredients.
Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
Remove roast to a serving platter or cutting board and cover to keep warm.
In a sauce pan combine cornstarch and cold water and stir till smooth.
Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.
Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots
Category: main-dish
By txjackson

This is a great, quick and easy weeknight meal. The one-pot pressure cooker makes clean-up a snap and brings dinner to the table quickly!

Ingredients:
4  3/4-inch thick bone-in pork chops
salt and ground black pepper to taste
¼ cup butter, divided
1 cup baby carrots, or more to taste
1  onion, chopped
1 cup vegetable broth
3 tablespoons Worcestershire sauce
4  whole russet potatoes, or more to taste

Directions:
Season pork chops with salt and ground black pepper. Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate. Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket. Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 574.2
Fat: 21.9 g
Saturated fat: 11.3 g
Carbohydrates: 60.3 g
Sugars: 6.6 g
Dietary fiber: 5.4 g
Protein: 34.6 g
Cholesterol: 100.6 mg
Sodium: 403.6 mg
Whole Grain Waffles


Ingredients:
flour, baking powder, salt, milk, unsweetened applesauce, eggs

Directions:
Mix all ingredients with electric mixer.
Pour batter into waffle maker and cook until done.
NOTE: Any mixture of whole grain flours. wheat, oat, rye, quinoa, etc will work in this recipe.  Also you can substitute ground flaxmeal for some of the flour to give it a nutritional boost.