xiaoxl/recipe_data huggingface dataset:
Cayenne Cherry Chocolate Steak Sauce #A1


Ingredients:
dark chocolate, mayonnaise, dark beer, anchovy paste, tomato paste, dry mustard, honey, onion powder, garlic powder, sea salt, fresh ground black pepper, dried cherries

Directions:
Heat grill.  Grease with non stick spray.
In double boiler add chocolate and melt on low heat.  Stir until completely melted.
Add mayo.  Stir to combine.
Add beer.  Stir to combine.
Add all other ingredients, except cherries.  Stir and heat for approximately 3-5 minutes  Sauce should be semi thick.
Take 1/2 of the sauce and brush both sides of steak.  Grill for 4-5 minutes on both sides.  Let rest for 5 mins before slicing.
Add chopped cherries to remaining sauce. Stir.   Serve with sliced meat.
Nutmeg Syrup


Ingredients:
water, dark brown sugar, light brown sugar, nutmeg

Directions:
In a small saucepan over medium-high heat, combine all ingredients.
Bring the mixture to a light boil, then reduce the heat just enough to keep it at full simmer.
Keep small, gentle bubbles breaking the surface, not a rolling boil.
Simmer for 30 minutes, until the syrup is thick enough to coat the back of a spoon.
Remove from the heat; the syrup thickens as it cools.
When cool, store in the refrigerator in a clean glass jar or bottle with a lid, or a plastic squirt bottle.
If you like, you can leave the nutmegs in (they look nice!] and they will add more flavor during storage.
Grilled Chicken Skewers With Satay Sauce


Ingredients:
chicken breasts, salt, black pepper, nonfat sour cream, low sodium soy sauce

Directions:
Preheat outdoor grill, stovetop grill pan or broiler.
Thread chicken tenders onto metal or wooden skewers (soak wooden skewers in cold water first to prevent charring].
Season with salt and pepper.
Grill or broil until done, about 5-7 minutes, turning frequently.
Whisk together remaining ingredients for satay sauce.
Yields 2 skewers and about 1/4 cup of sauce per serving.
Sausage Shrooms and Bacon Burger


Ingredients:
pork sausage, smoked bacon, bacon drippings, mushrooms, havarti cheese, swiss cheese

Directions:
Preheat grill., Divide pork sausage into 4 patties., Set aside., In pan, which you have cooked the bacon,., saute the mushrooms until browned, in the bacon drippings., Grill patties to doneness., Assembly:, on bottom bun, place 1 slice cheese., add sausage patty, some mushrooms, 2 slices bacon., On other side of the bun, add as much dressing as you like., Place on top of dressed patty., Repeat with remaining ingredients., Serve.
Strawberry Coconut Muffins GF Naturally Sweetened Paleo


Ingredients:
strawberries, coconut oil, eggs, vanilla, baking soda, salt, cinnamon

Directions:
Preheat oven to 425., Grease muffin tin., Stir together strawberries, sugar, oil, vanilla, and eggs., Stir in other ingredients., Spoon into muffin cups., Bake 15 min., Let cool 10 min before removing.
Quick Ginger Soy and Lime Marinade for Chicken


Ingredients:
soy sauce, limes

Directions:
Put everything in the blender and blend until smooth.
Put chicken (drumsticks or thighs] in a plastic food bag and pour over the marinade.
Tie up or ziplock the bag, smoother the chicken with the marinade and refrigerate overnight or at least 4 hours.
Take the chicken out of the marinade and put in the oven.  Baste with the leftover marinade every 10 minutes.
Lip smackinly good!
Roasted Potatoes (Sukhi Bhaji)


Ingredients:
potatoes, onion, ginger, garlic, turmeric powder, cumin powder, chili powder, cumin seed, mustard seeds, fenugreek seeds, olive oil

Directions:
1. Cut potatoes into medium dice.
2. Grease a sheet pan with 1 tbsp of oil, spread potatoes evenly on the pan, and roast in the oven until a fork pieces easily but potatoes remain firm. (alternative: potatoes may simply be boiled in their skins and then chopped]
3. If desired, peel potatoes after they have cooled slightly.
4. Heat 1 tbsp of the oil in a large pan. Add turmeric, chili powder, mustard seeds, cumin powder, fenugreek seeds, and cumin seeds. Toast lightly.
5. Add onion and the remainder of the oil. Lower the heat on the pan to medium.
6. Add the potatoes to the pan, stiring gently to coat them with the spices.
7. Warm the potatoes through on high heat, taking care not to break them. (about 3 minutes]
8. Garnish with coriander, serve hot with rice, parathas or rotis.
Mustard Rosemary Rack of Lamb


Ingredients:
racks of lamb, white wine, honey, fresh rosemary, French mustard, garlic cloves

Directions:
Mix marinade ingredients together, add lamb & turn to coat, marinade for at leat 10 minutes.
Remove lamb from marinade & place on a roasting rack in a baking dish.
Bake at 200>C for 20 mins or until lamb is cooked to your liking.
Custard (Natilla)


Ingredients:
milk, cinnamon, cornstarch, water, sugar, vanilla extract

Directions:
Heat 1 cup milk,cinnamon,until boiling.
remove from heat and dissolve cornstarch in water.
Dissolve cornstarch in water mix the remaining cold milk and cornstarch solution.
Mix egg and yolk together in cold milk and add the hot milk mixture.
Heat over medium heat until thick and stir constantly.
Remove from heat when thicken and add vanilla extract and mix well.
Allow to cool and serve chilled.
Gene’s Andalucian Valley Chicken #RSC


Ingredients:
dried cranberries, sherry wine, chicken breasts, frozen corn, shallots, red onion, fresh parsley, onion powder, garlic powder, Spanish olives, bay leaf, water, salt, pepper

Directions:
Soak the dried cranberries in the Sherry for at least 1 hour.
Combine the shallots, red onion, parsley, lemon juice and orange juice in a large bowl and mix well.
Marinate the chicken breast pieces in this mix for about 5 minutes.
In a separate bowl, mix the Package of Hidden Valley Original Ranch Seasoning Mix  with the Onion Powder and Garlic Powder.
Remove the chicken from the marinade* ( Do not Discard ].
Dredge and Coat each piece of Chicken Breast with the dry mixture.
Heat Olive Oil in a large Pot, to medium high and brown chicken breast pieces.
When done, remove chicken breasts from pot.
Add the* Marinade Mix to the pot, stir and cook for 3 minutes.
Pour the soaked cranberries with the Sherry into the Pot and mix.
Add red potatoes, carrots, almonds, olives and bay leaf to Pot.
Add the Chicken and water.
Gently mix all ingredients together and add salt and pepper to taste.
Bring heat to medium, cover and cook for about 30 minutes, stirring occasionally.
After 30 minutes add the corn, stir and cover.
Lower heat to Simmer for an additional 30 minutes.
Arrange Chicken Pieces and Vegetables in a Serving Platter.
Stewed Beef Chunks


Ingredients:
stewing beef, beef bouillon powder, sherry wine

Directions:
Lay meat in small roaster.
In small bowl, stir onion flakes, bouillon powder, soup and sherry together well.
Pour over meat.
Bake at 325 oven for 2 to 3 hours until meat is tender.
Pasta Bravo: Creamy Chicken Pasta Bake


Ingredients:
onion, bell pepper, extra virgin olive oil, garlic cloves, mushrooms, penne pasta, ricotta cheese, chicken breasts, mozzarella cheese, black olives, parmesan cheese

Directions:
Preheat oven to 400°F.
Saute chopped onions, peppers and garlic in olive oil, about 5 minutes over medium heat.  Add mushrooms and continue to saute until mushrooms begin to soften, about 4 minutes more.
While the veggies are cooking, put pasta in a large pot of boiling water and cook until al dente. (still firm to the bite] WARNING: They will continue to cook and absorb the sauce in the oven, so do not overcook here.  The package directions should give instructions for al dente cooking times, but for my penne, it's usually about 9 minutes.  When they are finished, drain well and return to pan. Mix in ricotta and mozzerella cheeses.
When the veggies are softened, add the pasta sauce and stir well.  Add the chicken and black olives.
Hopefully you really used a Large Pot for your pasta, because I find it easiest to mix everything in there before assembling.  Add pasta/chicken mix to pasta/cheese mix and stir gently until well blended.
Pour all into shallow backing dish (a 9x13 will work, I use a similar sized oval baking dish].  By keeping it shallow, you'll be sure to get a nice crust.
Sprinkle bread crumbs over top, followed by parmesan.  I like to spray a little cooking spray on it to help give nice browning. (You could pour a little melted butter, but the Pam does the trick and saves calories to enjoy for the pasta!].
Place in preheated oven and bake, uncovered for 20-25 minutes, until bubbling and browned on top.
Let it sit a few minutes before serving (to allow the cheeses to firm a little and because it is TOO HOT to eat just out of the oven.
Enjoy!
Barefoot Contessa's Butternut Squash Risotto


Ingredients:
olive oil, unsalted butter, pancetta, shallot, arborio rice, dry white wine, saffron thread, parmesan cheese

Directions:
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
You should have about 6 cups.
Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Roast for 25 to 30 minutes, tossing once, until very tender.
Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan.
Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
Add the rice and stir to coat the grains with butter.
Add the wine and cook for 2 minutes.
Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
Continue to add the stock, 2 ladles at a time, stirring every few minutes.
Each time, cook until the mixture seems a little dry, then add more stock.
Continue until the rice is cooked through, but still al dente, about 30 minutes total.
Off the heat, add the roasted squash cubes and Parmesan.
Mix well and serve.
Bread Machine Butter Rolls


Ingredients:
milk, egg, sugar, salt, butter, bread flour, dry yeast

Directions:
Add ingredients to bread machine in the order listed and select the dough setting.
Remove dough and shape into 12 rolls and let rise 1 hour.
Bake at 375 degrees for 15 minutes.
French Country Soup


Ingredients:
butter, carrots, leeks, cabbage, celery, salt, sugar, water, beef broth, white beans, potatoes, salt, pepper, butter, swiss cheese

Directions:
Melt 3 Tablespoons butter in a soup kettle.
Add carrots, leeks, cabbage and celery.
Saute over low heat, stirring occasionally, about 20 minutes.
Add salt, sugar, water and beef broth; bring to a boil.
Add beans and potatoes.
Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
Strain vegetables, reserving the liquid.
With a food mill, blender or food processor, puree vegetables.
Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
Season with salt and pepper if desired.
Meanwhile, melt 2 Tablespoons butter in a skillet.
Saute bread slices in butter, turning to saute both sides, until golden.
Place one slice of bread into each of 6 soup bowls; cover with soup.
Sprinkle with grated cheese.
You'll Never Go Back to Store Bought' English Eccles Cakes


Ingredients:
puff pastry, butter, sugar, currants, raisins, lemons, zest of, orange, ground mixed spice, nutmeg, caster sugar, water

Directions:
Preheat the oven to 200C/425°F.
Cut the pastry into rounds approx 4 inches in diameter.
Cream the butter and sugar together, add the currants, lemon zest and spices.
Add spoonfuls of the mixture to the centre of each pastry round.
Gather the edges of each round to form a sealed ball, and with the smooth side uppermost, flatten onto a greased baking sheet.
Cut 2 slits in the top of each cake with a sharp knife, brush with water (not milk or egg] and dust with caster sugar.
Bake until golden brown for approx 20 minutes.
Allow to cool for around 20 minutes before serving whilst still warm-ish or wait until completely cooled.
To die for!
lemon asparagus


Ingredients:
lemon, zest of, lemon juice, extra virgin olive oil, asparagus, shallot, garlic, water, parmesan cheese

Directions:
mix lemon zest, juice and 1/2 tsp oil and set aside.
heat skillet over high heat.
add 2 tbsp oil, shallots, garlic, asparagus, season with chili flakes, salt& pepper.
stir fry until beginning to brown, 3-4 minutes.
reduce heat to medium, add water, cover and simmer for a few more minutes.
drizzle oil mixture over asparagus, season with salt& pepper.
serve garnished with freshly shaved parmesan.
Watermelon, Tomato and Cheese Salad


Ingredients:
seedless watermelon, cherry tomatoes, grape tomatoes, gorgonzola, Roquefort cheese, scallion, salt, extra virgin olive oil, sherry wine vinegar, cayenne, cilantro, parsley

Directions:
Combine watermelon, tomato, cheese, scallions and salt in a bowl.
Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad.
Garnish with cilantro or parsley.
Cucumber Mostaccioli Salad


Ingredients:
sugar, vinegar, prepared mustard, pepper, garlic powder, salt, onion, cucumber, parsley

Directions:
Blend together ingredients and let set overnight. (The longer the better].
Optional - Add 1 chopped green pepper or sliced tomato on top.
Will keep in refrigerator up to 2 weeks.
Mauritian Prawn Curry


Ingredients:
turmeric, ground coriander, ground cumin, chili powder, mace, fresh ginger, garlic cloves, onion, salt, chopped tomatoes, lemon, cinnamon, curry leaf, nutmeg, fresh coriander, chilies, water

Directions:
Measure out the turmeric, coriander, cumun, chilli power and mace into a bowl and grate over the peeled ginger and garlic.
Add some water to form a paste and then leave to the side.
Fry the onion gently until it softens.
Stir in the spicy paste and cook for a minute or so, stirring the whole time.
Pour in the tomatos and then fill a can with water and add that to the pan as well.
Squeeze in the lemon juice and put the cinnamon stick and curry leaves into the pan.
Simmer the sauce for 30 minutes so that it can thicken and the herbs can settle.
Add the prawns to the sauce and let them cook through.
Serve the dish and garnish with nutmeg, lemon zest, fresh coriander and chillies.
Slow Cooked Beef Stew & Gravy


Ingredients:
stewing beef, onion, potatoes, condensed beef broth, water, garlic powder

Directions:
Assemble all the ingredients except the gravy mix & mushroom soup in a crock pot or roasting pan. Cover with the lid.
If using a crock pot cook on low for 5 hours (half that time on high]. If cooking in the oven bake for 2.5 hours on 325°F.
During the last hour of cooking stir the brown gravy mix & cream of mushroom soup into the pan. Recover & continue to cook.
Cream of Potato & Cheese Soup


Ingredients:
butter, onion, potatoes, potatoes, chicken broth, dried thyme, dried dill weed, paprika, milk, flour, water, cheddar cheese

Directions:
In large pot, melt butter and sauté onions till soft.
Add chopped potatoes, chicken broth, thyme, dill, paprika, salt and pepper into pan.
Simmer for 15 minutes, or until potatoes are soft.
Take the pot off heat and mash potato; put pot back on heat.
Dissolve flour and water together; add to mashed potato.
Add the milk and cheese soup. Whisk in until it  thickens.
Add cheddar cheese and heat through.
Fluffy Chocolate Orange Cookies


Ingredients:
margarine, brown sugar, egg, all-purpose flour, whole wheat flour, baking soda, ground cloves

Directions:
Cream margarine and brown sugar; beat in egg; add orange rind and orange juice.
Combine flour, baking soda, and cloves; blend thoroughly into creamed mixture.
Add chocolate chips; mix well.
Drop from teaspoon onto cookie sheets.
Bake at 375°F for 10-12 minutes.
Steak Hoagies With Bacon, Poblano Peppers, and Havarti Cheese


Ingredients:
havarti cheese, flour, butter, milk, poblano chile, olive oil

Directions:
Cook steaks on the broiler or the grill until medium. Remove and set aside to rest.
Spray poblano pepper with cooking spray and place on a cookie sheet. Bake at 325F, turning once,  until both sides are charred. Put chili in a paper bag to rest.
Slice onion and red pepper into thin slices.
Remove charred skin from poblano, seed and slice into thin slices. Removing the skin is easy if the pepper has cooled.
Saute onion, red pepper and poblano in 1 T olive oil until tender crisp.
Fry bacon or bake in oven until crispy. (Bake at 325F until crispy] Drain.
Slice steak into bite size pieces.
For sauce:
In a saucepan, melt butter slowly on low heat  so it doesn’t burn. Add milk slowly and stir. Add flour until thickened.
Add havarti cheese and stir until melted. Remove from heat. Stir in peppers (red and poblano] and onion. Add salt and pepper to taste, if desired.
Butter hoagie rolls or drizzle with olive oil. Put under broiler until golden.
Arrange steak on rolls, top with bacon.
Add poblano sauce on top. Enjoy!
Feather Light Bran Muffins


Ingredients:
boiling water, white sugar, eggs, buttermilk, flour, baking soda, salt

Directions:
Preheat oven to 400 degrees., Combine Nabisco 100% Bran and boiling water and let cool., Cream Crisco and sugar., Add eggs, buttermilk, flour, soda, and salt., Fold in Kellogg’s All Bran., Fill muffin tins half full and bake 15 minutes.
Jan's Beg for the Recipe Salad Dressing


Ingredients:
sugar, sugar substitute, garlic cloves, salt, paprika, ground pepper

Directions:
Mix all ingredients in salad dressing bottle, and shake well, until well mixed., If using a bowl, add all ingredients, except oil., Mix with spoon, then whisk in oil., Keep chilled in fridge.
Sweet Biscuits


Ingredients:
all-purpose flour, baking powder, sugar, margarine, water, milk

Directions:
Mix dry ingredients together.
Cut in margarine.
Add liquid and stir quickly until just incorporated.
Form into palm-sized balls and place on baking sheet.
Bake 13-15 minutes at 425 (You can put them in as the oven heats].
Caldo De Res (Beef Soup)
Category: soups-stews-and-chili
By Alex Trejo

This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa.

Ingredients:
1 pound beef shank
1  tomato, quartered
2  potatoes, cubed
1  onion, chopped
3  carrots, chopped
½ medium head cabbage, chopped
4 cloves garlic, minced
6 teaspoons chopped fresh cilantro
1 tablespoon salt
¼ teaspoon ground cumin
2 fluid ounces fresh lime juice

Directions:
In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours. Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

Yields: 4 servings

Calories: 359.1
Fat: 11.7 g
Saturated fat: 4.4 g
Carbohydrates: 36.5 g
Sugars: 9.3 g
Dietary fiber: 7.7 g
Protein: 28.3 g
Cholesterol: 49.9 mg
Sodium: 1880.6 mg
Egg Salad Tea Sandwich


Ingredients:
eggs, mustard, mayonnaise, paprika, vinegar, butter

Directions:
butter all slices of bread.
boil and dice eggs.
mix eggs with mustard, mayo and all other spices and spread on 3 slices of bread.
top with remaining 3 slices
cut crust off sandwiches and cut in quarters.
Chill for 15 minutes prior to serving.
Chef Joey's Strawberry Vanilla Tart


Ingredients:
frozen strawberries, vegan gelatin, vanilla pudding mix, fine sugar, puff pastry, arrowroot

Directions:
Preheat oven to 400'F.
Empty the contents of the frozen strawberry package into a microwave save bowl and defrost until just thawed. Then put the thawed berries into a sieve and let the juice drip into a bow.  Keep the liquid for later use.
Moisten the bottom of the tart pan with a little water.
On a floured board, roll the puff pastry out and place it in the tart pan.  Make sure it fits so the sides and bottom are covered. Push out any air pockets "gently" with your fingers.  If you have any tears in the pastry use a little water to close them.  Once the puff pastry is put into the tart pan use your rolling pin along the top of the tart pan edges to remove the excess puff pastry.
Place your puff pastry in the tart pan into the preheated oven for 10-12 minutes.  About half way through remove the tart from the oven and prick it gently with a fork.  This is to get out some of the air.  Put it back and cook the rest of the way.  Keep an eye on it now, it browns quickly. Once done, remove and let sit on a rack to cool.
Prepare the pudding according to package directions.
(What I did was place the cold milk into a medium sauce pan.  I then added the pudding mix, strawberry extract and gelatin into the cold milk and stirred it with a whisk.].
Turn the stove on to medium, but no higher as this could burn easily. Stir this constantly.  Once this mixture comes to a boil stir for about a minute longer, then set aside off the heat and cover. Once cooled slightly put onto the baked puff pastry.  Spread it evenly.
Put the thawed strawberries in a small bowl and pour the sugar over them. Let the berries and sugar macerate for a few minutes.  Once you see that the berries are macerated, pour the remaining juice in with the reserved juice from when the berries were thawing.
Put the strawberry juice into a small sauce pan, add the arrowroot flour and mix well. You want to get the lumps out.  Then turn on the heat and stir constantly until smooth and thick. This should thicken quickly. Once this is done set aside off the heat.
Place the strawberries on the pudding in an attractive pattern and then pour the thickened strawberry juice over top. Place in the fridge for a few hours and serve with your favourite whipped topping. I used coconut whipped cream on mine.
Bon Apetit!
Apple Country Chicken


Ingredients:
curry powder, golden delicious apple, onion, lemon juice, mushrooms, chicken bouillon granule, boneless skinless chicken breasts, flour, green onions, low-fat sour cream, yogurt

Directions:
Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color.
Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. Increase heat to high and bring to a boil.
Rinse chicken and pat dry.
Add to pan.
Reduce heat, cover and simmer until meat is no longer pink (about 30 minutes]. Transfer chicken to a platter and keep warm.
In small bowl, blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened.
Pour over chicken.
Garn ish with green onions and sour cream or yogurt. Serve over rice
Coconut Cream Pie With Meringue Topping


Ingredients:
evaporated milk, flour, water, sugar, vanilla extract, angel flake coconut, butter, salt, vanilla extract, sugar

Directions:
Bake your pie shell according to the directions on the package.
MAKING THE COCONUT CREAM.
In a sauce pan beat egg yolks. add 1/2 cup evaporated milk mix well.
add in the flour and mix  then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together.
Stirring constantly cook over medium heat until thick and creamy.
pour into your baked pie shell,.
MAKING THE MERINGUE TOPPING.
*Egg whites need to be warm to room temp*.
Place egg whites in a large mixing bowl, Add salt and vanilla extract. Beat on high until they just start to get thick.
then begin adding the sugar in small quantities (Beating well between additions].
Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over].
spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks.
place in oven at 350 for for 10-15 minutes for peaks to lightly brown.
.(DO NOT OVER BAKE].
chill and serve.