xiaoxl/recipe_data huggingface dataset:
Artichoke Hearts in Lemon-Parsley Sauce


Ingredients:
artichokes, frozen artichoke hearts, lemon, capers, extra virgin olive oil, yellow onions, garlic cloves, fresh Italian parsley, lemon zest, fresh basil leaves

Directions:
If using fresh artichokes, trim away the tough outer leaves and remove the choke.  Bring a large saucepan three-fourths full of water to a boil.  Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes.  Drain and set aside.  (There is no need to parboil frozen artichoke hearts].
If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry.  If using brine-packed capers, rinse under cold running water, then drain and pat dry.  Set the artichokes and the capers aside.
In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat.  Add the onions and saute lightly until softened and golden, 5-6 minutes.  Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes.  Season the artichokes to taste with salt and pepper.
Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using], lemon juice, and the basil.  Raise the heat to high and bring to a boil.  Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes.  If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
Transfer to a serving bowl and serve hot or at room temperature.
Crock Pot Sauerkraut and Pork Shoulder Roast


Ingredients:
sauerkraut, boneless pork shoulder, salt, ground black pepper, dijon-style mustard, beer

Directions:
Place sauerkraut in a 3-1/2 to 4 quart crock pot.  Trim fat from meat.  If need be, trim the meat to fit in crock pot.
Lightly sprinkle meat with salt and pepper.  Spread mustard over meat and place the meat on top of the sauerkraut.  Pour beer over the meat.
Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours.
Transfer meat to cutting board.  Cool slightly.  Slice meat, discarding fat, and serve.
One Pot Seafood Boil


Ingredients:
onion, garlic cloves, olive oil, black pepper, salt, red pepper flakes, dried thyme, dry basil, dried parsley, dry white wine, chicken broth, corn, smoked sausage, crawfish tail meat, shrimp, scallops

Directions:
In a large pot (5 qt] over medium heat saute onion in olive oil until light brown.
add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
Add wine and cook until reduced by half (about 20 to 30 minutes].
Add broth.
From this point cover tightly.
Add potatoes and sausage, cook 10 minutes.
Add corn and herbs, continue to cook until corn is tender but crunchy.
Add seafood, starting with the items that take longest to cook.
Serve immediately in large bowls.
Serve with day or two old crusty bread (French etc.]. You'll want to mop up all the juice.
Buttermilk Ricotta


Ingredients:
low-fat buttermilk, 1% low-fat milk, sea salt

Directions:
Combine all the ingredients in a non-reactive saucepan and place over medium heat.
Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white].
Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink].
Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did].
Let drain another 10-15 minutes, depending on your texture preference.
Keep in the fridge up to 1 week.
Rosa Marina Fruit Salad
Category: salad
By Joy

My boss gave me this recipe and it is fantastic. Don't be afraid of the combination of fruit and pasta! This makes a great side dish for a potluck or picnic.

Ingredients:
1 (16 ounce) package Rosa Marina (orzo) pasta
2 (15 ounce) cans mandarin oranges, drained and juice reserved
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 (16 ounce) can crushed pineapple, drained and juice reserved
1 (4 ounce) jar maraschino cherries, drained and halved
¾ cup white sugar
2  large eggs
3 tablespoons all-purpose flour
1 (16 ounce) container whipped topping (such as Cool Whip®)

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo. Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes. Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 9 hrs
Yields: 24 servings

Calories: 196.1
Fat: 5.2 g
Saturated fat: 4.3 g
Carbohydrates: 35 g
Sugars: 18.8 g
Dietary fiber: 1.3 g
Protein: 3.5 g
Cholesterol: 15.5 mg
Sodium: 19.5 mg
Cocoa Meringues


Ingredients:
sugar, cocoa powder, cinnamon, cream of tartar

Directions:
Heat oven to 250. Line two large baking sheets with nonstick foil.
In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. Place egg whites into the mixing bowl, add the cream tartar.
Begin beating egg whites on low speed. Increase the speed to medium and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
Transfer mixture to a large pastry bag fitted with a large star tip. Pipe onto prepared baking sheets. Bake at 250 for 1hour, 15 minutes- do not open oven door. Turn off oven: let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. Carefully remove to cooling racks. cool completely.
Place semisweet chocolate in a small microwave-safe bowl. Microwave 1 minute, then stir until smooth. Transfer to a small plastic bag. snipe off a corner. Transfer meringues to a sheet of waxed paper. Drizzle with melted chocolate. Let dry completely. Enjoy!
Buffalo Chicken Pasta Salad


Ingredients:
red onion, celery, blue cheese, olive oil, rotini pasta

Directions:
Cook pasta per package instructions, rinse with cold water.
While the pasta is cooking chop half of a red onion, 5 stalks of celery, and half of a precooked whole chicken into equal size small pieces.  Add all of these to a large mixing bowl along with the container of blue cheese crumbles.
In a separate bowl whisk together the hot sauce and olive oil, I use an immersion blender as these two items are not easy to combine. If you are using a whisk slowly add the olive oil while mixing.
Add the pasta and sauce to the large mixing bowl and mix well but don't destroy the pasta.  You are looking to get all the little bits of goodness to get into the ridges of the pasta.
For best results chill until cool.  Depending on the hot sauce and your tastes you can always add more hot sauce, or add some blue cheese dressing to adjust the flavor.
Hearty Scallop Chowder


Ingredients:
water, chicken bouillon cubes, potatoes, onion, carrot, celery, bay leaf, salt, pepper, butter, margarine, fresh mushrooms, fresh scallops, scallops, dry white wine

Directions:
Put first 10 ingredients into large saucepan.  Simmer, stirring often, to dissolve bouillon cubes and cook vegetables.  Remove bay leaf.  Cool a bit and run mixture through blender.  Set aside in saucepan.
Combine butter and mushrooms in frying pan.  Sauté until mushrooms are beginning to brown.
Add scallops and wine.  Cover and steam fry about 1 minutes, stirring 2 or 3 times.  Add to pureed vegetables.
Stir in cream.  Heat but don’t boil.  Garnish with parsley or chives and little fish crackers if you wish.  Makes about 6 cups chowder.
Company’s Coming for Christmas.
Baked Pancake Squares


Ingredients:
milk, butter, egg substitute, sugar, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350 degrees. Lightly grease an 8x8-inch baking dish.
In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat in the flour  .
Carefully stir in the baking powder and salt. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes.
Cut into 16 square servings.
Midnight Nutella® Dip
Category: appetizers-and-snacks
By Kahlista

Me and my friend wanted dessert, so we went to the kitchen and made this. It is one of my favorite sweet treats, and I am sure you will enjoy it. I recommend having it with soft pretzels and milk.

Ingredients:
5 tablespoons chocolate-hazelnut spread (such as Nutella®)
2 tablespoons milk
1 teaspoon honey
¼ teaspoon vanilla extract

Directions:
Combine chocolate-hazelnut spread, milk, honey, and vanilla extract in a small microwave-safe container. Heat in microwave oven for 1 minute. Stir the dip with a toothpick until somewhat smooth; let cool for 2 minutes before eating.

Prep time: 5 mins
Cook time: 1 min
Total time: 8 mins
Yields: 1 cup

Calories: 110.3
Fat: 5.8 g
Saturated fat: 0.7 g
Carbohydrates: 13.8 g
Sugars: 12.5 g
Protein: 1.5 g
Cholesterol: 0.6 mg
Sodium: 22 mg
Dhal Puri


Ingredients:
self rising flour, whole wheat flour, cold water, salt, ground cumin, garlic cloves

Directions:
sift dry ingredients into a bowl.
add the water a little at a time, and knead gently till a soft dough forms.
Continue kneading till supple, but do not overwork dough.
add oil to the dough and continue to knead till it is completely smooth.
put the dough in a plastic bag or wrap in clear film.
place in a cool room or in the refrigerator and leave to reast for at least 30 minutes, or overnight if possible.
to make the filling, put the split peas in a large pan, pour over water to cover and cook for about 10-15 minutes, till half cooked - they should be tender on the outside, but still firm in the middle.
allow water to evaporate during cooking, till pan is almost dry, but add a little extra water to prevent burning if necessary.
spread out the peas on a tray.  When cool, grind to a paste, using a mortar and pestle or food processor.  Mix with cumin and garlic.
Divide the dough into about 15 balls, slightly flatten each ball, put about 1 T of the split pea mixture into the center and fold over the edges.
dust a rolling pin and board with flour and roll out the dhal puri, taking care not to overstretch the dough, till they are 7 inches in diameter.
heat a little oil in a frying pan.  Cook dhal puri for 3 minutes on each side till light brown.  Serve as soon as last one is cooked.
VELVEETA® Spicy Sausage Dip
Category: trusted-brands-recipes-and-tips
By VELVEETA Cheese

A package of VELVEETA, a can of diced tomatoes and green chilies, and pork sausage. That's all you need to make this cheesy, crowd-pleasing dip.

Ingredients:
1 pound VELVEETA®, cut into 1/2-inch cubes
½ pound breakfast pork sausage, cooked, drained
1 (10 ounce) can RO*TEL Diced Tomatoes and Green Chilies, undrained

Directions:
Mix ingredients in microwaveable bowl. Microwave on HIGH 5 minutes or until VELVEETA is completely melted, stirring after 3 minutes.

Prep time: 10 mins
Total time: 10 mins
Yields: 32 servings

Calories: 61.8
Fat: 4.6 g
Saturated fat: 2.5 g
Carbohydrates: 1.7 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 15.2 mg
Sodium: 309.9 mg
Mediterranean Potato Salad


Ingredients:
parmesan cheese, fresh parsley

Directions:
Cook potatoes in boiling salted water for 10-12 minutes or until fork tender. Time may vary with size.
Drain potatoes and cut into quarters.
Gently toss together potatoes with dressing, parmesan cheese, parsley and roasted red peppers. Season with salt and pepper if desired.
Sprinkle with almonds just before serving. Serve warm or chilled.
Country Braised Chicken


Ingredients:
chicken breast halves, flour, onion powder, garlic powder, black pepper, salt, milk, dry white wine, chicken broth, dry white wine, chicken broth, onion, fresh parsley

Directions:
Using a sharp knife, remove and discard rib portion from breast halves.
Then cut each remaining breast portion in half, making 4 comparably-sized pieces.
Combine flour, onion powder, garlic powder, pepper and salt.
Place in shallow dish or plastic bag.
Pour milk into shallow dish.
Heat oil in skillet (a heavy or copper-bottom pan works well] over high heat.
As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.
When oil begins to bubble, place each chicken piece skin-side down in the skillet.
Brown thoroughly on every side.
Remove browned chicken from pan.
Carefully pour off excess oil.
Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.
(You may use broth for this step if omitting the wine.] Return pan to heat.
Add chicken broth and wine (or just broth if omitting the wine].
Return chicken to pan.
Slice onion into 1/2" rings and lay them atop the chicken.
Add parsley over all.
Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.
Check only twice during cooking to ensure the pan retains adequate liquid.
When chicken is done, remove from pan.
Boil down (if necessary] remaining liquids to a thick broth.
Serve chicken breasts covered with onion and parsley broth.
Serves 4.
NOTE: This recipe was tested at high altitude.
You may need to reduce the amount of liquid and/or the cooking time.
Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.
Goes great with a nice blush wine from your local vineyard.
Award Winning BBQ Pork Ribs


Ingredients:
salt, pepper, honey, paprika, chili powder, onion powder, dark brown sugar, fresh ground pepper, onion, barbecue sauce, beer

Directions:
Season Ribs with Salt, Pepper, Granulated Garlic., Place ribs in a smoker, grill or a cook bone side down for 1 hour @ 300 degrees., Place all sauce ingredients in a sauce pan and bring to a boil., Reduce heat and simmer for 15 minutes., After ribs have cooked for 1 hour baste with sauce., Repeat basting every 15 minutes., Cook for 3-4 hour or until done and tender., Enjoy.
White Bubble up Pizza


Ingredients:
alfredo sauce, mozzarella cheese, garlic powder

Directions:
Preheat oven to 375.
Cut biscuits into quarters and place in large bowl.
Toss biscuits with alfredo sauce and garlic powder.
Add chicken and mushrooms and half of the cheese.
Toss until well blended.
Spray a 13 x 9 inch pan with cooking spray.
Pour biscuit mixture into pan, smooth out to make even, and top with remaining cheese.
Bake for 25-30 minutes, or until biscuits are done.
Okonomiyaki
Category: appetizers-and-snacks
By Sherbg

'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc.

Ingredients:
1 cup chopped cooked chicken
1 ½ cups thinly sliced napa cabbage
¼ cup shredded carrots
3  green onions, chopped
12  fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3  eggs, lightly beaten
¾ cup all-purpose flour
¾ cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
¼ teaspoon toasted sesame oil

Directions:
In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

Prep time: 12 mins
Cook time: 15 mins
Total time: 27 mins
Yields: 6 servings

Calories: 155.9
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 16.1 g
Sugars: 1.9 g
Dietary fiber: 1.8 g
Protein: 12.7 g
Cholesterol: 111.6 mg
Sodium: 279.4 mg
Matzo Ball Soup


Ingredients:
chicken thigh, celery, carrots, onion, garlic cloves, salt, pepper, eggs, olive oil, matzo meal, salt, seltzer water

Directions:
first of all you make the matzo mixture because it has to be chilled in the refrigerator for as long as possible. i basically used the recipe on the manischewitz box container except i substituted olive oil for vegetable oil. traditionally they're supposed to be made with schmaltz. also i used seltzer water because the jews say that it makes the matzo balls lighter.
mix together all of the ingredients in a bowl, adding the seltzer last and more lightly with your hands until uniform. don't worry that it looks to too runny because it will firm up in the fridge. Cover and refrigerate while you make the soup.
put chicken thigh in a pot and add water until the chicken is submerged plus about 2 inches. bring to a boil then, simmer for 30 minutes.
meanwhile, quarter the onion, chop one carrot and one stalk of celery into inch wide pieces, and crush the garlic. dice the other stalk of celery and carrot into 1/2 inch pieces and set aside for later.
skim the top of the stock with a wire mesh spoon. add the onion, garlic and big vegetable pieces along with 1 tbsp salt. cover and simmer for an hour.
bring a pot of water and a little salt to a boil then reduce to a simmer. fill a shallow bowl with cold water. take the out the matzo meal and form into balls with a tablespoon and your hands. make sure to dip your hands and the spoon in the water between every ball. drop each of the balls into the water then cover and let simmer for about 20 minutes. the matzo balls should expand about to 1 1/2 their original side; i made six from the mixture.
remove the chicken from the pot and strain the soup, discarding the vegetables. return the broth to the pot and add the remaining carrots and celery. Bring to a boil then simmer for 10 minutes or until the vegetables are almost tender.
meanwhile remove the skin from the chicken and tear the meat into shreds. add the chicken shreds back into the soup and simmer for another 5 minutes. remove from heat and taste. Add the pepper and more salt if necessary.
test the matzo balls with a fork. you should be able to insert it without feeling any change in pressure within. transfer the balls to the soup pot with either a slotted spoon or tongs. cover and let sit for 15 minutes so that they can absorb the flavor. reheat if necessary and serve.
Db Bistro Moderne's Show Thyme


Ingredients:
lime juice, grapefruit juice, honey syrup

Directions:
All ingredients are combined and shaken., Served up in a coupe and garnished with two half wheels of grapefruit.
Slow Cooker 3-Bean Chili
Category: soups-stews-and-chili
By lmyrato

This is so easy and so tasty. Freezes great for meals later in the week. If you want it a little thinner add an extra can of tomato sauce. Also the green chiles are not hot but add a wonderful flavor, so don't be afraid of them.

Ingredients:
1 (20 ounce) package 93%-lean ground turkey
1 (28 ounce) can diced fire-roasted tomatoes
1 (16 ounce) can tomato sauce
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 small onion, chopped
1 (4.5 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon minced garlic
1 teaspoon oregano
1 pinch ground cumin

Directions:
Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker. Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker. Cook on High for 4 hours or on Low for 7 hours.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 20 mins
Yields: 10 servings

Calories: 237.5
Fat: 5.2 g
Saturated fat: 1.2 g
Carbohydrates: 29 g
Sugars: 4.6 g
Dietary fiber: 8.9 g
Protein: 19.8 g
Cholesterol: 41.8 mg
Sodium: 877.8 mg
The Baked Spicy Brownie


Ingredients:
flour, salt, dried ancho chile powder, cinnamon, dark chocolate, unsalted butter, sugar, light brown sugar, eggs, vanilla, ginger

Directions:
Preheat oven to 350.  Butter sides and bottom of a glass or light-colored metal 8x8-inch pan.
Whisk together flour, salt, cocoa powder, chili powder and cinnamon.
Melt chocolate and butter (either in the microwave or on top of a double boiler].  Whisk in both sugars.  Let stand until room temp, about 20 minutes.
Add eggs; whisk to combine.  Add vanilla and ginger; whisk again.  Don't overbeat if you want fudgey brownies.
Sprinkle flour-cocoa mixture over the chocolate mixture.  Using a spatula (not the whisk!] fold the dry into the wet until there is just a trace amount of the flour mixture visible.
Pour batter into pan and smooth top.  Bake for 27-30 minutes until toothpick inserted in the center comes out with a few moist crumbs.  Cool completely before cutting and serving.
Three Ingredient Chicken Teriyaki


Ingredients:
chicken breasts, soy sauce

Directions:
Place all ingredients in Zipper bag or bowl.
let sit in refrigerator anywhere from 30 minutes to 5 hours.
pour entire contents in a large deep skillet.
cook until chicken is fully cooked and sauce is thickened.
we like to serve as a sandwich with fresh tomatoes, greens, and pineapple slices on a Kings Hawaiian Sweet bread roll, but you can serve it however you want.
Coffee Chili Rubbed Beef Short Ribs


Ingredients:
chile, olive oil, garlic cloves, yellow onion, chopped tomato, basil leaves

Directions:
Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar’s Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
Preheat the oven to 350ºF (180ºC].
Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.].
Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.
Mike's Italian Grandma's Pasta Sauce


Ingredients:
tomato sauce, oregano, garlic, garlic cloves, Italian sausage, ground beef, red wine

Directions:
Brown your meat and drain off the excess fat. Add all the ingredients together. My hubby likes to put this all in the crock pot and slowcook it for about 6 hours. You could also simmer it stovetop for maybe an hour or so if you're in a hurry. Delicious. We serve this with tortellini or spaghetti and our pickiest kids can't get enough. They also request bread to sop up the extra.
Note: Of course you can used canned tomatoes, diced tomatoes, tomato puree or even fresh. Just cook longer and add a pinch of sugar.
Microwave Garlic Butter Potatoes


Ingredients:
russet potatoes, sweet onion, butter

Directions:
In microwave safe dish, combine all ingrediants.
Cook in microwave for 20 - 25 minutes or until potatoes are tender. Stir after first 10 minutes.