xiaoxl/recipe_data huggingface dataset:
Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)
Category: soups-stews-and-chili
By PLATO712

My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.

Ingredients:
½ cup all-purpose flour
1 teaspoon salt  (Optional)
1 tablespoon ground black pepper
½ teaspoon ground cumin
1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
2 tablespoons olive oil, or more if needed
1 large onion, chopped
3 cloves garlic, minced
2 cups chopped fresh tomatillos
1 (7 ounce) can diced green chiles, drained
2  fresh jalapeno peppers, seeded and chopped
2 teaspoons dried marjoram
½ cup chopped fresh cilantro
1 cup water
1 pinch salt, or to taste  (Optional)
2 tablespoons sour cream, divided
6 sprigs cilantro

Directions:
Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm. Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

Prep time: 25 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 346.2
Fat: 16.1 g
Saturated fat: 4.8 g
Carbohydrates: 18 g
Sugars: 5 g
Dietary fiber: 3.1 g
Protein: 32 g
Cholesterol: 87.5 mg
Sodium: 839.2 mg
Chewy Butter Cake
Category: desserts
By FOW

Chewy Butter Cake using yellow cake mix and cream cheese. Cut into bars when cooled.

Ingredients:
1 (18.25 ounce) package yellow cake mix
½ cup margarine, softened
3  eggs
4 teaspoons vanilla extract
1 (8 ounce) package cream cheese
4 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, margarine, 1 egg and 2 teaspoons vanilla. Press into a 9x13 inch pan. Using the same bowl, combine cream cheese, 2 eggs, 2 teaspoons vanilla and 4 cups confectioners' sugar. Mix together until smooth. Pour over cake mixture. Bake in the preheated oven for 35 to 40 minutes. Cake will rise up around sides of pan and look fallen when done.  Allow to cool.

Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch pan

Calories: 248.5
Fat: 10.2 g
Saturated fat: 3.2 g
Carbohydrates: 37.1 g
Sugars: 29.1 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 33.9 mg
Sodium: 215.1 mg
Spicy Asian Cucumbers
Category: salad
By JOSIE

This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.

Ingredients:
3 large cucumbers - sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds
2 teaspoons salt
1 tablespoon soy sauce
1 tablespoon white sugar
3 cloves garlic, thinly sliced
2 teaspoons rice vinegar
1 ½ teaspoons toasted sesame oil
1 teaspoon hot chili oil
½ teaspoon red pepper flakes

Directions:
Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers. Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 75.2
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 12 g
Sugars: 6.8 g
Dietary fiber: 1.2 g
Protein: 1.8 g
Sodium: 1393.1 mg
Cauliflower Cheese


Ingredients:
cauliflower, salt water, butter, flour, milk, parsley

Directions:
preheat oven to 180*c/375*F.
break cauliflower into florets and soak in warm salted water for 3-4 minutes.
Drain, place in pan with hot water, cover and bring to boil.  Reduce heat to simmer until florets are tender.
While cauliflower is cooking, melt butter in a pan, add flour, stir over heat heat until flour starts to bubble, remove from heat.  Stir in milk, return to heat and stir until mixture boils and thickens.
Remove from heat and add cheese - let it melt into sauce.
Drain cooked cauliflower, place on serving plate and spoon cheese sauce over it.  Sprinkle with Parsley.  If you want you can place cauliflower in dish, top with cheese sauce and broil for a minute until sauce browns.
Crab-Artichoke Pizza
Category: world-cuisine
By Laurie

I used leftover crabmeat and artichokes from another meal, and this turned out delicious! Enjoy! Fresh pizza dough can often be found in the deli section of supermarkets.

Ingredients:
1 pound fresh pizza dough
¼ teaspoon red pepper flakes
1 (6 ounce) can crabmeat - drained and cartilage removed
1 (6 ounce) jar quartered artichoke hearts in water, drained
2 tablespoons olive oil
1 ½ tablespoons minced garlic
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan. Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese. Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 large pizza

Calories: 541
Fat: 18.5 g
Saturated fat: 5.6 g
Carbohydrates: 60.5 g
Sugars: 6.3 g
Dietary fiber: 3.1 g
Protein: 30.9 g
Cholesterol: 62.7 mg
Sodium: 1496.7 mg
Cranpina (Non-Alcoholic)


Ingredients:
cranberry juice, pink grapefruit juice

Directions:
Fill a highball glass with ice cubes.
Pour the first three ingredients into the glass. Stir.
Add the orange juice--it will sink slowly down the glass as you drink it, but wil look amazing when you first serve the cocktail.
Mandarin Grilled Pork Steaks


Ingredients:
beef bouillon cube, boiling water, ground ginger, salt, sugar, honey, soy sauce

Directions:
MARINADE: In small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except pork; mix well.
Place pork steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag.
Refrigerate at least 2 hours up to overnight, turning meat occasionally.
Prepare outdoor grill.
Grill the pork steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear.
Baste the steaks frequently with marinade while cooking.
Gluten Free Blueberry Muffins


Ingredients:
baking soda, baking powder, salt, ground cinnamon, honey, milk, vanilla extract, eggs, blueberries

Directions:
Preheat the oven to 325.
Line 12 muffin cups.
In a large mixing bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
In a separate bowl, blend the honey, vegetable oil, milk, vanilla and eggs.
Stir the wet ingredients into the dry ones.
Gently mix in the blueberries.
Divide the batter evenly into the muffin cups.
Bake for 20-25 minutes.
Oven Barbecued Chicken Breasts


Ingredients:
ketchup, chili sauce, brown sugar, cider vinegar, garlic clove, black pepper, chicken breasts, olive oil, garlic clove, thyme leaves

Directions:
Crumb Topping :  combine the 8th,9th,10th,11th,and 12th ingredients to make the crumb topping.
Barbecue Sauce:
1.  combine the ketchup, chili sauce, brown sugar, vinegar and garlic in a small saucepan.  Bring to boil over the medium low heat.  Cook uncovered, stirring frequently, until thickened, about 5 minutes.  remove from heat.  add a grinding of black pepper.
2.  Heat the oven to 400 degrees F.   Place a sheet of heavy-duty alumiunum foil on a baking sheet and crimp the edges up slightly so the juices won't drip over.
3.  Coat the undersides of the chicken breasts lightly with the barbecue sauce.  Place the breasts sauce side down, on the foil lined baking sheet.  Coat the tops of the chicken breasts with the remaining barbecue sauce, dividing it evenly.
4.  meanwhile, heat the olive oil in a medium skillet  Add the garlic and saute over medium heat for 1 minute.  Add the crumbs, thyme and a pinch of salt and a grinding of black pepper.  Saute the crumbs, stirring frequently, until lightly toasted, about 5 minutes.  Spoon the crumbs evenly on top of the chicken breasts.
5.  Bake the Chicken for 15 minutes.  Let stand until slightly cooled.  Cut each breast into 1/2 inch slices.
Cranberry Smoothie
Category: drinks
By MOTTSBELA

Cranberries add a fresh and fall-like flavor to this easy, almond milk-based smoothie.

Ingredients:
1 cup almond milk
1  banana
½ cup frozen mixed berries
½ cup fresh cranberries

Directions:
Blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 156.7
Fat: 1.7 g
Saturated fat: 0.1 g
Carbohydrates: 35.8 g
Sugars: 11.9 g
Dietary fiber: 4.3 g
Protein: 2.2 g
Sodium: 82.9 mg
Balsamic Spritzer


Ingredients:
shallots, sugar, Splenda sugar substitute, salt, Don's Flavor Enhancer With Very Low Sodium, fresh ground black pepper, low sodium chicken broth, extra virgin olive oil, garlic, flat-leaf Italian parsley

Directions:
Mix all ingredients in a jar and cover.  Shake well.
Leave at room temperature at least one hour, and preferably overnight.  Shake occasionally during this period.
Strain using a coffee filter in a strainer.  Put the liquid in a food-quality spritzer bottle.
Before using, each time, shake well.  Then spritz on the salad greens or vegetables of your choice.
Kelem Dolmasi (Azerbaijan)


Ingredients:
ground lamb, cabbage, onions, turmeric, cinnamon, fresh cilantro, fresh dill, short-grain rice, chickpeas, tomato paste, water

Directions:
Boil the rice for eight minutes. Drain and set aside. Meanwhile, peel and finely chop the onion. .
Chop the herbs and chop/mash the chickpeas. Mince the lamb and the lamb fat, then with your hands mix in the onion, spices, chickpeas, rice and chopped herbs. Add salt and pepper.
Fill a large saucepan with salted water and bring it to a boil over high heat. Now pull the outer leaves off of the cabbage (save them] and drop the rest of it, whole, into the water. Let it boil for three or four minutes, turning it if the water level isn't quite high enough to completely cover it.
Carefully take the cabbage out of the water (but keep the water boiling] and let it cool for a minute or two so you don't burn your fingers. Carefully pull the leaves off the cabbage, cutting them at the base if you have to do so to loosen them. Try to get them off in one piece. If the inner leaves are still crispy, return the cabbage to the boiling water for another three or four minutes. Repeat until all of the useable leaves are free.
Now put the leaves on a cutting board and cut out the tough stalks (save them]. Cut the largest leaves in half.
Put a heaping tablespoon of the filling in the middle of each leaf, making a short cylinder shape. Fold the ends over the filling, then roll tightly (as if you are making a tiny burrito.
Put all of the discarded cabbage leaves, stalks etc. into the bottom of a stockpot. Carefully place the dolma on the bed of cabbage leaves.
Add water to the stockpot up to about the top of the discarded leaves. Don't cover the dolma.
Place a metal pie pan or another oven-safe dish on top of the dolma and use a heavy object to weigh it down. This is done so the dolma don't unwrap during cooking.
Bring the water to a boil, then simmer for 25 minutes.
Meanwhile, make a simple tomato sauce out of the tomato paste and water. Heat it up for a few minutes over a medium flame. After the dolma have been cooking for 25 minutes, pour the sauce over them and cook for another five minutes.
Crab and Artichoke Eggs


Ingredients:
eggs, cheddar cheese, swiss cheese, cottage cheese, flour, baking powder

Directions:
Preheat oven to 350°F., Combine all ingredients in a medium bowl., Lightly grease 4 to 6 oven proof ramekins., Divide mixture between ramekins., Bake until puffed and golden brown, about 30 minutes.
Edith's Lobster Omelette


Ingredients:
canola oil, onions, garlic cloves, poblano chiles, tomatoes, chile, clove, ground cumin, chicken broth, fresh thyme, fresh marjoram, butter, canola oil, garlic clove, lobsters, eggs, milk, canola oil, monterey jack cheese, tortilla

Directions:
For the ranchero sauce:
In a large skillet over medium heat, heat the oil and saute half of the onions and half of the garlic until translucent. Add the poblano chiles and continue sauteing for 2 minutes. Add half of the tomatoes. Season with salt and pepper. Set aside.
In a blender, add the remaining onions, garlic and tomatoes. Then add the guajillo chile, jalapeno pepper, clove and ground cumin. Blend until smooth. Pour into the skillet. Add the chicken broth, marjoram and thyme. Continue cooking for about 10 minutes. Adjust seasoning if necessary. Keep warm.
For the lobster:
In a skillet, melt the butter with the oil. Add the garlic and lobster meat, reserving some meat for garnish, and saute for 1 minute. Season with salt and pepper. Keep warm.
For the omelette:
In a bowl, whisk the eggs and milk. Sprinkle with salt and pepper. Using a nonstick frying pan, heat the oil over medium heat and pour the egg mixture into the hot pan. Tilt the pan to spread the eggs evenly. Cook until the eggs have set. Add the cheese and lobster. Once the cheese has melted, fold one half of the omelette onto the other half. Transfer to a plate and serve with the ranchero sauce, more lobster on top and tortillas.
Baked Bean and Sausage Casserole


Ingredients:
potatoes, milk, butter, cheese

Directions:
Place potatoes in a large pot of salted water. Bring to the boil and cook for 20 minutes or until the potatoes are tender.
Preheat oven to 180°C.
Drain potatoes before returning them to the pot over a high heat. Toss for a few moments to evaporate any excess water.
Add the milk and butter to the pan and mash potatoes until smooth. Cover with a lid and set aside.
Heat a little oil in a large fry-pan. Add the sausages and fry, turning occasionally, until cooked through. Set aside and allow to cool slightly.
When sausages are cool enough to handle cut sausages into 3cm lengths.
In a large casserole dish, mix together the sausages and baked beans until well combined. Spread the mash potatoes evenly over the top of the baked bean mixture. Top with cheese.
Bake, uncovered, for about half an hour or until the cheese has melted and the casserole has heated through.
Best No Cook Peanut Butter Fudge


Ingredients:
butter, peanut butter, vanilla extract, powdered sugar, walnuts

Directions:
Melt in a large sauce pan the butter and peanut butter.
Cook and stir until all is smooth and melted.
Remove from heat.
Add the vanilla.
Beat in the powdered sugar until smooth.
Add 1/2 cups walnuts if desired.
Pour into a buttered 8 x 8 pan or a greased cookie sheet.
Put into the refrigerater, cut when set (if you can wait that long].
My Beef Burgundy


Ingredients:
butter, olive oil, beef, garlic, bacon, button mushrooms, tomato paste, red wine, fresh thyme

Directions:
First prepare the beef, cut any excess fat off and cut into roughly 2cm cubes.
Melt one tablespoon of the butter and olive oil over a fairly high heat.
Saute the meat in batches, constantly moving it around the pan.
It should be well and truly sealed but not cooked through.
Remove and drain on paper towels.
Repeat with remaining beef, using an additional tablespoon of butter and oil if you need it.
Add the last tablespoons of oil and butter to the pan with the mushrooms, onions, bacon, garlic and thyme.
Stir until the onions gain a little colour.
Add the liquids and tomato paste to the pan, scrape up all the black bits.
Now stir in the meat.
Lightly season.
(you may need to readjust this at the end] Turn the heat down to low and simmer covered for two to three hours.
Towards the end you may wish to remove the lid to thicken up the sauce.
(Alternatively you could use the slow cooker at this point, but you'd have two things to wash up] I serve this with bread or pasta, it really depends but I prefer fresh French bread with this.
Bill Clinton's Tuna Salad Sandwich


Ingredients:
yellow mustard, tuna, mayonnaise, hard-boiled egg, salt, onion, celery, tomatoes, lettuce leaves, Dijon mustard

Directions:
In a medium bowl place tuna, egg, onion, celery, pickle relish, both mustards, mayonnaise and salt.
Mix all ingredients well.
Spread tuna mixture on 2 of the  bread slices.
Cover with tomato slices and lettuce.
Top with remaining bread slices. Enjoy!
Clone of a Cranberry Bliss Bar
Category: desserts
By CookieEater

These festive and delicious bars taste just like the real deal!

Ingredients:
3 cups confectioners' sugar
½ (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup packed dark brown sugar
¾ cup butter, softened
3  eggs
2 tablespoons minced candied ginger
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
½ teaspoon baking powder
¾ cup chopped sweetened dried cranberries (such as Craisins®)
1 cup white chocolate chips
¼ cup chopped sweetened dried cranberries (such as Craisins®)
2 tablespoons minced candied ginger
½ cup confectioners' sugar
1 tablespoon heavy whipping cream

Directions:
Beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan. Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated. Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake. Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger. Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours. Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.

Prep time: 30 mins
Cook time: 30 mins
Total time: 7 hrs
Yields: 16 bars

Calories: 413.6
Fat: 16.5 g
Saturated fat: 9.9 g
Carbohydrates: 64 g
Sugars: 53.1 g
Dietary fiber: 0.7 g
Protein: 3.8 g
Cholesterol: 69.1 mg
Sodium: 200.5 mg
Mexican Quinoa Casserole


Ingredients:
diced tomatoes, black beans, corn, salsa, broth, quinoa, water, cheddar cheese, sour cream, cilantro, lime

Directions:
1. Preheat oven to 400 degrees Farenheit.
2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
3. Pour into a 2 quart baking dish and cover with foil.  Bake for 30 minutes. Remove from oven and stir.  Replace foil and bake another 30 minutes.
4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water.  Simmer until water has evaporated.
5. When quinoa mixture has finished baking, remove from oven and fluff with a fork.  Stir in taco seasoning beef.  Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.
Creamy Brown Rice Pudding
Category: desserts
By Diana Hagewood Smith

This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.

Ingredients:
4 cups water
2 cups uncooked brown rice
¾ teaspoon salt
2 cups milk
1 (12 fluid ounce) can evaporated milk
½ teaspoon almond extract
1 cup sugar
1 (3 inch) piece cinnamon stick

Directions:
Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes. Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 5 mins
Yields: 8 servings

Calories: 325.9
Fat: 5.8 g
Saturated fat: 3.1 g
Carbohydrates: 61 g
Sugars: 32.6 g
Dietary fiber: 2.5 g
Protein: 8 g
Cholesterol: 18.6 mg
Sodium: 297.9 mg
Garlicky Roasted Mushrooms


Ingredients:
olive oil, fresh garlic, salt, paprika, dried red pepper flakes, white mushrooms, fresh parsley

Directions:
Preheat oven to 400 degrees.
Heat the oil in medium saucepan over medium heat.
Add the garlic and cook, stirring once or twice, until soft, 1 to 2 minutes.
Sir in salt, paprika and red pepper flakes and reduce heal to medium-low.
Cook, stirring occasionally, until mixture is blended, 2 to 3 minutes.
Remove form heat.
Rinse and pat dry mushrooms.
Arrange them in a single layer on a baking sheet and brush them all over with the garlicky oil.
Roast for 15 minutes.
Turn the mushrooms over and continue baking until they are golden brown, about 10 minutes.
During the last 10 minutes, return the saucepan to the stove over low heat.
When the mushrooms are ready, turn them into the saucepan along with any juices that have accumulated on the baking sheet.
Stir well to coat the mushrooms.
Add 1 tbsp of the parsley and stir again.
Pour into a chafing dish to keep warm.
Garnish with the remaining parsley and serve with toothpicks.
Kopan Chow Mein


Ingredients:
olive oil, tofu, ginger, onion, mung bean sprouts, garlic cloves, fresh spinach, soy sauce, chili powder, salt, black pepper, ketchup

Directions:
1] Add oil to a skillet and fry the tofu until brown. Drain on paper towels and set aside.
2] Parboil the mixed vegetables for 5 minutes, then drain and set aside.
3] Cook the egg noodles according to package directions and drain. Stir in the margarine and set aside.
4] Add oil to a skillet and saute the ginger and onion for 2 minutes. Add the bean sprouts and garlic and saute for 1 more minute. Add the peas and spinach for 1 minute. Add the mixed vegetables for 1 minute. Then add the noodles, soy sauce and spices and mix well for 1 minute.
5] Remove from the heat, add the tofu and serve hot.