xiaoxl/recipe_data huggingface dataset:
Spicy Slow-Cooked Chili
Category: soups-stews-and-chili
By dandi

This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.

Ingredients:
2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, drained
1 (8 ounce) can tomato sauce
2  onions, chopped
1  green bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Directions:
Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease. Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours. Garnish each serving with Cheddar cheese.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 10 servings

Calories: 308.3
Fat: 13.8 g
Saturated fat: 5.7 g
Carbohydrates: 22.3 g
Sugars: 4.4 g
Dietary fiber: 8.1 g
Protein: 23.4 g
Cholesterol: 62.3 mg
Sodium: 1023.7 mg
Pumpkin Spice Swirl Oatmeal


Ingredients:
old fashioned oats, water, salt, real butter, honey

Directions:
Bring to a boil the water and salt.  Stir in oats.  Cook about 5 minutes over medium heat; stirring occasionally.
In the meantime, combine the butter, honey and pumpkin spice; set aside.
When oatmeal is done, spoon into bowls and swirl with spiced butter.
Mexican Rice - Arroz a La Mexicana


Ingredients:
long-grain white rice, tomatoes, garlic clove, chicken broth, carrot, peas, parsley, serrano chilies, salt

Directions:
For this quantity of rice you will need a flameproof pan about 4 inches (10 cm] deep and 9 inches (23 cm] across. Pour hot water to cover over the rice and let soak for about 5 minutes. Strain, rinse in cold water, and strain again. Be sure to shake the strainer well to remove the excess water. Do not do this step ahead of time or the rice will become too damp.
Heat the oil in the pan and stir in the rice - it should sizzle as it touches the oil. Stir until the grains are evenly coated and continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes. Tip the pan to one side and drain off the excess oil.
Meanwhile, put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Stir the puree into the rice and continue frying over fairly high heat, scraping the bottom of the pan to avoid sticking, until the mixture has been absorbed, about 5 minutes.
Add the broth and the optional ingredients; stir the rice well, adjust the salt, cover the pan, and cook over medium heat until all the broth has been absorbed - air holes will probably form. Carefully dig to the bottom of the rice with a fork to see if any moisture remains; if so, then continue cooking over low heat for a few minutes more. Set aside, still `covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
When serving, gently stir the rice from the bottom with a fork.
Peachy-Keen Cooler (Kids Drink)


Ingredients:
peach yogurt, vanilla, milk

Directions:
Using can opener, open can of peaches. Place peaches with liquid in blender container.
Add Yogrut to peaches, using a rubber scraper to get yogurt out of carton.
Measure and add vanilla (or almond extract] and milk.
Place cover on blender, blend at medium speed until the mixture is smooth and bubbly, about 1 minute.
Pour into glasses. Serve right away.
Espresso Sundaes


Ingredients:
vanilla ice cream, chocolate curls

Directions:
Place two small scoops of ice cream in martini or champagne glass., Pour 1 T. espresso over the ice cream., Drizzle with cold chocolate sauce., Garnish with chocolate curls.
Potato Klubb (Norwegian Potato Dumplings)
Category: main-dish
By Vickie Spencer

This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground black pepper
4 cups potatoes, peeled and grated
2 tablespoons grated onion
8 ounces cooked ham, cut into 1 inch cubes
2 teaspoons salt
1 cup melted butter

Directions:
Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky. Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham. Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 378
Fat: 23.4 g
Saturated fat: 14.6 g
Carbohydrates: 37.7 g
Sugars: 0.8 g
Dietary fiber: 2.6 g
Protein: 5.1 g
Cholesterol: 61 mg
Sodium: 910.8 mg
Brain Shake


Ingredients:
skim milk, soymilk, powdered soy protein concentrate, lecithin granules, flax seed oil, wheat germ

Directions:
"Combine ingredients in a blender with 4 ice cubes blend till smooth and serve cold."
Lobster Colorado
Category: meat-and-poultry
By Tina Nicotera

This is my family's favorite Christmas dinner. Elegant for dinner parties or a romantic dinner for two. If you desire crabmeat instead of lobster, go for it!

Ingredients:
4 (8 ounce) filet mignon (beef tenderloin)
salt and pepper to taste
½ teaspoon garlic powder
4 slices bacon
½ cup butter, divided
1 teaspoon OLD BAY® Seasoning
8 ounces lobster tail, cleaned and chopped

Directions:
Set oven to Broil at 500 degrees F (260 degrees C). Sprinkle tenderloins all over with salt, pepper, and garlic powder.  Wrap each filet with bacon, and secure with a toothpick.  Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare. While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon  ® seasoning.  Stir in chopped lobster meat, and cook until done.  Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown. While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut.  To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 steaks

Calories: 584.9
Fat: 40.6 g
Saturated fat: 20.9 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 51.7 g
Cholesterol: 235.6 mg
Sodium: 902.4 mg
Chile Egg Puff


Ingredients:
eggs, all-purpose flour, baking powder, salt, cottage cheese, monterey jack cheese, butter, margarine, diced green chilies

Directions:
Preheat oven to 350 F.
In a medium-size bowl, beat eggs until light and lemon colored.
Add flour, baking powder, salt, cottage cheese, jack cheese, and butter; blend until smooth.
Stir in chiles.
Pour mixture into a well-buttered 9"x13" baking pan.
Bake in the preheated 350 F oven for about 35 minutes or until top is browned and center appears firm.
Serve immediately.
Asian Meatballs (As a Side Dish)


Ingredients:
water, honey, lemon juice, soy sauce, sake, mirin, sugar, cornstarch

Directions:
Pour all ingredients (except the meatballs] into a pot, stir well to combine.  Bring to a full boil, making sure that the cornstarch is incorporated before the liquid heats up.
Add the meatballs.  Bring back to a simmer, reduce heat and cook until warmed through, 10-15 minutes.
I let mine cook for an hour and a half over low heat, since you can't really overcook them.  You just need to stir the pot occasionally to make sure the sauce doesn't stick.
BLUE ICE VODKA'S SANGRIa MARGARITA


Ingredients:
vodka, strawberries, lime, oranges, coarse salt

Directions:
Mix together and enjoy., Salute!
Microwave Sponge Pudding


Ingredients:
butter, golden syrup, eggs, self raising flour, baking powder, warm water, custard

Directions:
Grease 1.5 litre heatproof bowl with a small amount of butter. Spoon the syrup into the basin.
Cream the remaining butter with the sugar until light and fluffy. Gradually add the eggs, beating well between each addition.
Sift the flour and baking powder together, then fold into the creamed mixture using a large metal spoon. Add enough warm water to give a soft, dropping consistency. spoon into the bowl and level.
Cover with microwave-safe plastic wrap, leaving a small gap to allow air to escape. Microwave on high power for 4 minutes, then remove and let stand for 5 minutes, while it continues to cook.
Turn the sponge out on to a warm serving plate. Serve with custard.
Lemony Herbed Rice


Ingredients:
reduced-sodium chicken broth, vegetable broth, long grain rice, green chilies, salt, fresh parsley, cilantro, chives, lemon peel, pepper

Directions:
In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil.
Reduce heat; cover and simmer for 15 - 20 minutes or until rice is tender.
Remove from the heat; let stand for 5 minutes.
Fluff with a fork and stir in the remaining ingredients.
Chocolate Oatmeal Brownies


Ingredients:
butter, margarine, brown sugar, granulated sugar, eggs, vanilla, flour, baking powder, salt, nutmeg, cinnamon, oatmeal

Directions:
Preheat oven to 350 degrees., Beat butter, sugars, eggs and vanilla until light and fluffy., Blend in flour, baking powder, salt, nutmeg and cinnamon., Stir in oatmeal and 1 cup of the chocolate chips., Spread into a 13 X 9 baking pan., Sprinkle on remaining chocolate chips., Bake for 30 minutes.
Indian Kolkata Egg Rolls


Ingredients:
eggs, cucumber, red onion, chili peppers, tomato sauce

Directions:
Beat eggs. Add a little milk or salt if desired. Have all salad ingredients thinly sliced and ready.
Heat 1/4 of the oil in a flat large frypan.
Pour 1/4 of the egg mix in and swirl it around to make an omlette the size of the roti. Before the egg sets, place a roti on top and press down gently.
When egg is cooked, flip roti and cook for a couple of seconds.
Remove from the frying pan and place on a board, egg side up.
Arrange 1/4 of the sliced cucumber and onion and 1 sliced chilli (and chicken if using] in a line up the centre of the roti. Squeeze on a little tomato sauce.
Roll up with the salad ingredients in the middle.
Wrap with a piece of lunch paper/greaseproof paper to hold it all together,.
Repeat for the rest of the egg, roti, and salad ingredients.
Enjoy!
Slow-Cooker Hoisin Beef Stew


Ingredients:
beef broth, hoisin sauce, fresh garlic cloves, fresh ginger, beef round steak, yellow onions, celery ribs

Directions:
The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
Add the beef, onions, carrots and celery. Toss to coat well.
Cover and refrigerate overnight.
In the morning, transfer meat mixture into the slow cooker.
Cover and cook on a low setting 6-8 hours (or on high setting 3 hours].
Asparagus, Bean, and Feta Salad


Ingredients:
asparagus, cannellini beans, radish, feta cheese, green onions, fresh lemon juice, of fresh mint, extra virgin olive oil, salt, black pepper

Directions:
steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
Combine asparagus and next 4 ingredients in a large bowl.
Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.
Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
Category: bread
By judy2304

This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.

Ingredients:
2 cups steel-cut oats
5 cups bread flour
4 cups whole wheat flour
¾ cup nonfat dry milk powder
6 tablespoons coconut sugar
3 tablespoons vital wheat gluten  (Optional)
2 tablespoons kosher salt
2 tablespoons flax seeds, crushed  (Optional)
¾ teaspoon active dry yeast
5 cups water
6 tablespoons vegetable oil
3 tablespoons raw apple cider vinegar (such as Bragg®)
2 tablespoons all-purpose flour, or as needed
1  egg
1 tablespoon water, or as needed

Directions:
Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat. Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes. Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours. Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours. Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour. Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread. Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash. Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more. Remove loaves from pans and cool on a wire rack.

Prep time: 50 mins
Cook time: 1 hr
Total time: 22 hrs 35 mins
Yields: 2 9x5-inch loaves

Calories: 187.8
Fat: 5.1 g
Saturated fat: 0.9 g
Carbohydrates: 29.9 g
Sugars: 5.7 g
Dietary fiber: 4 g
Protein: 6.8 g
Cholesterol: 8.5 mg
Sodium: 506.8 mg
Spinach, Portabella, Bacon & Blue Cheese in Walnut Dressing


Ingredients:
walnuts, olive oil, red wine vinegar, garlic, shallot, walnuts, powdered sugar, portabella mushrooms, bacon, blue cheese

Directions:
For Dressing: Whisk together all ingredients. Season w/salt + pepper as desired & set aside.
For Salads:
Preheat oven to 375°F  Toss 1/4 cup walnuts w/1 tsp powd sugar. Place on baking sheet & bake 6-8 min, stirring occ. Watch carefully to avoid burning. Set aside to cool.
Combine spinach, sliced mushrooms & crumbled bacon in a lrg bowl. Add dressing & toss to coat.
Divide mixture onto 6 salad plates & sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1: I frankly did not notice that much of a distinction between the plain walnuts mixed w/the dressing & the toasted & slightly sweetened walnuts atop the salad. For that reason, I will likely just combine the 1/2 cup walnuts w/the dressing, add the tsp of powd sugar for a hint of sweetness & eliminate the toasting step.
Note #2: As an option, feel free to sub pecans in this recipe or even use pine nuts which I think work very well w/spinach salads.
Note #3: For those of you (like me] who do not keep red wine vinegar in your pantry, make your own using a 1:3 ratio. For this recipe using 1/4 cup, that would be 1 tbsp red wine mixed w/3 tbsp white vinegar. Too easy, huh?
Pistachio and Potato Side Dish


Ingredients:
unsalted shelled pistachio, new potatoes, yellow bell pepper, red bell pepper, dried cranberries, olive oil, black pepper

Directions:
Boil the potatoes in a pan of water until soft.
While they're boiling, dice bell peppers and finely chop pistachios (remove pistachios from shell, but don't worry about taking the brown 'skin' off the green flesh].
Remove and drain potatoes when done.
Lightly fry peppers with black pepper to season. When they start to brown add potato chunks and nuts. Use oil very sparingly.
Sauté potatoes, stirring regularly, until they are light gold in colour.
Sprinkle with cranberries and serve.
Creamy Butterkase Mac and Cheese


Ingredients:
rotini pasta, white cheddar cheese, white pepper, salt, milk, cornstarch, all-purpose flour, salted butter, sweet onions

Directions:
Melt butter on medium heat in 10 in skillet. Add onions, flour and salt. Using a whisk stir briskly until the flour mixture starts to turn golden approx 6-7 minutes.
Add milk and white pepper and keep whisking briskly until the liquid starts to bubble. Start adding cheese 1 handful at a time whisking in between each handful so the cheese melts evenly and quickly. Add corn starch and continue to whisk until thickened. Let sauce sit while you make your pasta to package directions. Use the lowest time when making the pasta.
Pour cooked pasta into shallow baking dish. Pour cheese mixture on pasta and stir mixing well. Turn oven on low broil and place rack on second from the top setting. Shred the White Vermont Cheddar on top and place in oven. Broil for 10 minutes or until cheese starts to brown and the edges get crispy.
Seriously Stuffed Mushrooms


Ingredients:
boneless chicken breasts, Italian sausage, olive oil, onion, garlic, white wine, spinach, parmesan cheese, basil, salt, pepper, portabella mushrooms, tomato sauce, dried oregano, parmesan cheese

Directions:
In a large skillet, heat olive oil and add chicken, sausage, onions and garlic
Saute until chicken and sausage are almost done
Add white wine and finish cooking until chicken and sausage are done, about 5 minutes
Remove chicken and chop finely
Place chicken in a mixing bowl
Drain sausage mixture onto paper towels
Chop sausage mixture and place into bowl with chicken
Add bread crumbs, spinach, Parmesan cheese, basil, salt and pepper; mix well
Prepare portabellos by rinsing in cool water and blotting dry with a clean towel
Remove stems from portabellos
Spray a baking sheet with non-stick spray and heat oven to 350°F  
Generously stuff mushrooms with chicken mixture
Place mushrooms on prepared baking sheet and bake for 5 minutes
Remove from oven and pour tomato sauce over mushrooms
Sprinkle the top of each mushroom with a pinch of oregano
Return to oven and bake for 10 more minutes
Remove from oven and garnish with additional Parmesan cheese
Crock Pot Honeyed Lamb


Ingredients:
butter, leg of lamb, cornstarch, ground ginger, dry cider, clear honey, rosemary

Directions:
Preheat crock pot on high., Heat butter in large skillet and brown lamb on all sides., Season with salt and pepper., Transfer to crock pot., Stir the cornstarch and ginger into the butter mixing well., Add cider and honey and bring to the boil, stirring continuously., Pour the mixture over the lamb., Sprinkle with rosemary., Cook on HIGH for 5-7 hours or until cooked through depending on your crock pot., Baste once or twice during cooking.
Cracker Barrel Chicken Casserole


Ingredients:
yellow cornmeal, flour, baking powder, sugar, salt, baking soda, buttermilk, egg, butter, yellow onion, celery, salt, fresh ground pepper, chicken broth, butter

Directions:
Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
Pour into greased 8" x 8" baking pan and bake at 375°F  for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup  melted butter to crumbs and mix well, set aside.
In sauce pan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
Add chicken broth, cream of chicken soup, salt, and pepper.
Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes,
Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.], or individual casserole dishes (about four].
Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling] and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.
Yvonne and Kev's Pork Chops With Black Pudding, Cheese and Apple


Ingredients:
applesauce, cheese, salt, pepper

Directions:
Turn the grill on to medium high.
Season the pork chop with salt and pepper and grill for 4-6 minutes each side, you want the pork rind to be slightly browned and crispy.
At the same time, grill the black pudding but only for 3-5 minutes each side.
Put the black pudding on top of the chop, spread the apple sauce on top of that and cover with the grated cheese.
Return to the grill until the cheese is slightly browned and bubbling.
Wonderful!
Slow Cooker Tacos al Pastor
Category: world-cuisine
By TheElusivePastry

My buddy says it ain't al pastor unless I use a spit. Well, I don't own a spit so there's that. Garnish with lime wedges and crema or sour cream.

Ingredients:
⅔ large pineapple -  peeled, cored, and chopped into small chunks
1 small white onion, quartered
1  chipotle peppers in adobo sauce, or more to taste
2  dried guajillo chiles, stemmed and seeded, or more to taste
1  dried chile de arbol pepper, stemmed and seeded, or more to taste
3 cloves garlic, halved
1 tablespoon minced fresh oregano
½ cup orange juice
2 tablespoons white vinegar
2 tablespoons achiote powder
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon lime zest, or to taste
½ teaspoon ground ancho chile powder
¼ teaspoon freshly ground black pepper
1 (3 pound) boneless pork loin, cubed
1 tablespoon canola oil, or more as needed
20 (6 inch) corn tortillas
½ cup diced fresh pineapple
½ cup chopped fresh cilantro
⅔  white onion, diced

Directions:
Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well. Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done. Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco. Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

Prep time: 30 mins
Cook time: 7 hrs
Total time: 7 hrs 30 mins
Yields: 10 tacos

Calories: 397.7
Fat: 14.2 g
Saturated fat: 4.5 g
Carbohydrates: 43.2 g
Sugars: 14.6 g
Dietary fiber: 5.4 g
Protein: 26 g
Cholesterol: 64.6 mg
Sodium: 542.9 mg