xiaoxl/recipe_data huggingface dataset:
Leek Stewpot With Sausages (Swiss Papet Vaudois)


Ingredients:
butter, onion, leek, garlic cloves, rosemary, chicken broth, white wine, potatoes, salt, black pepper, pork sausage

Directions:
Melt the butter in a roomy pot, or heat oil.
Fry the onion, chopped leeks, garlic and rosemary over medium heat, stirring a few times, for about 5 or 6 minutes.
Add the broth, white wine and potatoes. Bring to a boil, and season with salt and pepper, and bring back to a boil.
Add the whole sausage(s] by putting it on the vegetables. Cover the pot, turn heat to low, and let simmer gently for 45 minutes.
(If there is too much liquid towards the end of cooking time, take off the lid and boil off some of the liquid].
Serving suggestion: it is usually served with the sausages on top of the stew.  Also, you might want to use more than one type of sausage, or more than the weight suggested here. This is an individual choice.
Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)


Ingredients:
eggplant, nutritional yeast, cornstarch, canola oil, spaghetti, garlic powder, onion powder, basil, oregano, vegan parmesan cheese, nutritional yeast

Directions:
Start boiling water for pasta.  Whenever it boils, cook the pasta according to the package directions.
Meanwhile, start heating spaghetti sauce in a saucepan.  Add garlic powder, onion powder, basil, and oregano, and any other seasonings you like.  Fresh herbs are even better if you have them.  Be sure to stir occasionally.
While the water is coming to a boil and the sauce is heating, also heat oil in a frying pan.  Use enough to cover the bottom of the pan with about 1/4 inch of oil.  Don't skimp.  Mix nutritional yeast and cornstarch.  Slice eggplant.  Dip each slice in Bragg liquid aminos then in yeast mixture.  Fry coated eggplant slices in oil.  Note: if oil is not hot when you add the eggplant, you will have soggy eggplant.  You may have to fry the eggplant in 2-3 batches depending on the size of your frying pan.  Set the cooked slices aside on a plate covered with a paper towel.  Add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
When everything is cooked, add a little pasta and a few eggplant slices to each plate.  Top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast.  If you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.
Cinnamon Chicken
Category: meat-and-poultry
By OAKBORN

Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!

Ingredients:
4  skinless, boneless chicken breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style seasoning
1 ½ teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.) Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

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

Calories: 142.9
Fat: 1.7 g
Saturated fat: 0.5 g
Carbohydrates: 3 g
Sugars: 0.4 g
Dietary fiber: 1.5 g
Protein: 27.7 g
Cholesterol: 68.4 mg
Sodium: 1821.7 mg
Huli Huli Pork


Ingredients:
ketchup, reduced sodium soy sauce, brown sugar, cooking wine, fresh ginger, garlic cloves, lime wedge, fresh herb

Directions:
Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice], ginger and garlic.  Remove 1 cup of the mixture to a small bowl; cover and chill until needed.  Pour remaining mixture over pork; seal bag.  Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
Drain pork.
FOR CHARCOAL GRILL, arrange coals around a drip pan.  Test for medium-high heat above the pan.  Place pork on grill rack over pan.  Cover and grill 20 minutes.  Brush with 1/4 cup of the reserved marinade.  Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat.  FOR GAS GRILL, preheat grill.  Reduce heat to medium-high.  Adjust for indirect cooking, and grill as directed above.
Remove pork from grill.  Cover pork with foil and let stand 10 minutes before slicing.  (The pork will rise another 5°F during standing.].
Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through.  Pass the sauce with the pork.
Garnish with lime wedges and sprigs of fresh herbs.
Country Pork Ribs and Sauerkraut


Ingredients:
boneless pork ribs, flour, sauerkraut, crushed pineapple, onion, garlic cloves, caraway seed, bay leaves

Directions:
Trim as much fat as possible off pork.
Put flour zip lock bag add pork & shake well to coat.
Heat 2 tbsp oil in stock pot.
Add pork; brown on both sides.  Remove pork from pot (may need to do this in 2 batches, adding more oil if needed].
Slice onions then cut in half once mince garlic and saute with onion until translucent (again you may need to add more oil].
Add undrained sauerkraut, undrained pineapple, bay leaves, and caraway seeds.
Return pork.
Mix gently but well.
Cover and simmer slowly for 3 hours.
If the liquid evaporates to quickly turn down heat and add some water.  It should stay slightly watery.
Gently remove pork and place on serving tray.  Then remove sauerkraut and place next to pork.
Salt and pepper (you don't need much salt].
Serve with boiled potatoes.
Crumbly Apple Pie


Ingredients:
all-purpose flour, salt, granny smith apples, granulated sugar, ground cinnamon, ground nutmeg, salt, brown sugar, all-purpose flour, ground nutmeg, butter

Directions:
To prepare crust, in a medium bowl, whisk together flour and salt.
Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs.
Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms.
Shape into a disc, wrap in plastic wrap and chill for 30 minutes.
Place oven rack in lowest position.
Preheat oven to 400F degrees.
On a floured surface, roll dough into a 12 inch circle.
Fit into a 9 inch pie pan, Trim excess dough, leaving a 1 inch overhang.
Make a decorative edge.
To prepare filling, mix together all ingredients.
Spoon into crust.
To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg.
Using a pastry blender, cut butter into brown sugar mixture until mixture resembles coarse crumbs.
Sprinkle evenly over apples.
Bake pie until topping is lightly browned and filling is bubbly, approximately 35 minutes.
If pie is getting too brown, cover loosely with tin foil.
Bourbon Buttered Apple Slices


Ingredients:
unsalted butter, shallots, golden delicious apples, maple syrup, Bourbon, apple cider, apple cider, dried sage, ground nutmeg, ground cloves

Directions:
Heat 1/4 cup butter in large skillet, add shallots, cook uncovered over medium heat for 5 minutes.
Add apples, maple syrup and bourbon, simmer uncovered 3 minutes.
Add cider and boil over medium-high heat until most of the liquid has evaporated.
Reduce heat and stir in remaining butter one tablespoon at a time.
Stir in sage, nutmeg and cloves.
Serve warm.
Old-Fashioned Molasses Crinkles


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground ginger, ground allspice, ground cloves, cayenne pepper, salt, vegetable shortening, unsalted butter, dark brown sugar, egg, molasses, granulated sugar

Directions:
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment] or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on two ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.
Homestyle Alberta Beef on a Bun


Ingredients:
barbecue sauce, fresh garlic cloves, pepper

Directions:
Place frozen roast in roasting pan.
Heat, uncovered, at 450 degrees for 45 minutes (30 minutes for smaller roast].
Remove roast from oven, and season with garlic and pepper.
Cover, decrease heat to 275 degrees, and roast for approx 4 hours until fork tender.
Pull apart roast with fork.
Layer ingredients into slow cooker (1 layer beef, 1 layer au jus from roasting pan, 1 layer BBQ sauce]. Repeat until all ingredients have been added.
Heat on low until warmed through and bubbling (2-3 hours].
Spoon onto sliced Kaiser rolls, and enjoy!
The Best of Old Time Baked Beans


Ingredients:
white beans, cold water, onions, cider vinegar, prepared mustard, molasses, tomato ketchup, black pepper, bacon

Directions:
Soak beans over night.
Drain beans.
Add 5 cups of cold water, cover,heat till boiling,then simmer about 30 minutes till beans are tender.
Drain beans again.
Place the sliced onions into bottom of roasting pan or casserole dish.
Add the remaining ingredients with the beans,mix to blend together,then pour that mixture to the roasting pan or casserole dish.
Place  the slices of Bacon on top of the beans .
Add enough water to cover the beans.
Cover with lid and bake slow for 6-7 hours (depending when beans are cooked]at 250 degrees.
When beans are cooked remove 1 cup of the beans and mash and return to the beans.
Mix together and serve --.
(Salt could be added if need be But i do not use salt].
Papaya and Strawberry Coulis over Pound Cake


Ingredients:
frozen strawberries, rum, papaya

Directions:
Cut pound cake into 6 slices and arrange on individual serving plates.
Combine the strawberries and rum (juice] in blender. Cover and pulse on and off until the mixture becomes a coarse puree.
Add papaya to blender and pulse until the mixture is smooth.
Pour 1/4 cup coulis (puree] over each cake slice and top with a dollop of whip cream.
Serve at once.
Garlic and Cheese Pasta


Ingredients:
spaghetti, butter, garlic cloves, Fontina cheese, fresh parsley

Directions:
Cook pasta according to package directions.  Meanwhile, melt the butter in a small saucepan over low heat.  Reduce heat to a simmer; stir in the garlic.  Cook, stirring occasionally, until garlic releases it's flavor, about 10 minutes.  Don't let the garlic brown, keep the heat low.
Drain pasta; place in a mixing bowl.  Toss with the garlic butter until pasta is well coated.  Add cheese and parsley and toss until combined.
Fluffernutter Fudge


Ingredients:
coconut oil, powdered sugar, marshmallow cream, creamy peanut butter, sea salt

Directions:
Line a 9x5" loaf pan with parchment.
In a large glass bowl, microwave the oil until melted.
Mix in the powdered sugar and peanut flour until smooth, then beat in the marshmallow cream and peanut butter.
Microwave for about 90 seconds, stopping to stir every 30 seconds.
Spread cooked mixture into the loaf pan, smoothing the top.
Cover the surface directly with plastic and refrigerate for 1-2 hours before cutting.
Tequila-Lime Pork Tenderloin
Category: meat-and-poultry
By celeste

A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.

Ingredients:
1 cup fresh lime juice
½ cup tequila
½ cup orange juice
¼ cup chopped fresh cilantro
2 tablespoons chopped green chiles
1 ½ tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon honey
1 teaspoon salt
¾ teaspoon ground black pepper
2  pork tenderloins

Directions:
Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight. Preheat an outdoor grill for high heat and lightly oil grate. Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 8 hrs 35 mins
Yields: 12 servings

Calories: 107.5
Fat: 2 g
Saturated fat: 0.6 g
Carbohydrates: 5.1 g
Sugars: 2.8 g
Dietary fiber: 0.5 g
Protein: 12 g
Cholesterol: 32.7 mg
Sodium: 230.7 mg
Four Bean Salad
Category: salad
By Kathleen White

This is the best bean salad my father in-law ever ate.

Ingredients:
1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1  onion, chopped
1  green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Directions:
In a large salad bowl, whisk together the sugar, vinegar and oil. Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos. Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 204.4
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 41.5 g
Sugars: 22.2 g
Dietary fiber: 7.6 g
Protein: 6.7 g
Sodium: 462.3 mg
Savory Thai Sticky Rice


Ingredients:
sticky rice, bacon, shallot, shiitake mushroom, garlic, fish sauce, dark soy sauce, soy sauce, green onions

Directions:
Soak 2 cups sweet (sticky] rice in 3-4 cups water, or enough so water exceeds the rice by at least 1 inch. Soak for at least 40 minutes (if you lose track of time, it's no problem - sticky rice can soak up to 4 hours or longer]. Note: Sweet rice has a hard outer shell that needs to soften before it can be cooked.
While rice is soaking, prepare your steamer. Line a bamboo steamer or colander with 2 layers of banana/bamboo leaf, OR use cheesecloth, or a clean kitchen cloth. To clean and thaw the leaf (if frozen], rinse under hot water. Cut the leaf large enough that it extends over the top. Place steamer over a large pot, and have a tight-fitting lid ready.
Place bacon in a large frying pan/wok together with 1-2 tablespoons water. Fry over medium-high heat until cooked (chewy, not crisp]. Remove from heat, leaving all or half the fat in the frying pan.
Remove bacon from the pan and cut into small pieces (I use a clean pair of scissors for this, like they do in Asia - much faster and easier than a knife!]. Place it back in the frying pan.
Also add to the frying pan the shallots or onion, mushrooms, garlic, and chili. Return to medium-high heat and stir-fry 1-2 minutes, until fragrant. If your pan becomes dry, add a little water (1-2 Tbsp.].
Turn heat to low. Add the drained sticky rice, plus the fish sauce and soy sauces. Also add half the green onion. Stir until the color of the rice has consistently darkened . Remove from heat.
Transfer the rice from the frying pan into your prepared steamer. Make sure there is at least 1 inch of water in the pot. Cover with the lid and steam over high heat for 30-35 minutes. (You may have to add more water to your steamer partway through.].
After 30 minutes, remove from heat. Allow to sit (with lid on] for 5 minutes. The rice should be soft, sticky, and slightly translucent. If there are any hard grains, steam 5 minutes longer. (Dig down into the middle of the rice when testing for "done-ness".].
Taste-test the rice for salt. Sprinkle over a little more fish sauce if not salty or flavorful enough. If too salty, add a sqeeze of lime juice. Gently stir rice with a fork or chopsticks to mix inches.
To serve, slide the banana/bamboo leaf directly onto a serving plate. Or, if you want to pretty it up, line a serving bowl or plate with a fresh banana leaf. Mound the rice on top and sprinkle with remaining spring onion (add optional garnishes too if desired]. ENJOY!
Curried Butternut Squash Soup with Lime Cream
Category: soups-stews-and-chili
By tapa

Delicious soup with a taste of curry and a lime cream is just the right kind of complement. Spice it up with cayenne pepper. Add some cilantro, shrimp, or almonds.

Ingredients:
1  butternut squash, halved and seeded
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
½ cup sour cream
1 tablespoon lime juice
1  lime, zested

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil. Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper. Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes. Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring squash mixture to a simmer until flavors blend, about 10 minutes. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth. Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 228.6
Fat: 10 g
Saturated fat: 4.3 g
Carbohydrates: 35.3 g
Sugars: 7.7 g
Dietary fiber: 6 g
Protein: 4.2 g
Cholesterol: 12.6 mg
Sodium: 256.4 mg
Cream-A-Cino


Ingredients:
irish cream, vanilla vodka, chocolate ice cream, coffee

Directions:
Mix in blender until ice is crushed smooth., Serve in a 12oz. glass and enjoy.
Fall in Love (with) Guacamole
Category: appetizers-and-snacks
By MissMissy

I call this 'fall in love' guacamole because everyone I know who has tried it has fallen in love with guacamole. Quick, easy, and addictive! Add more salt, lime juice, or cilantro to your taste preference!

Ingredients:
3  avocados, peeled and pitted
1 teaspoon sea salt
1 teaspoon garlic powder
2 tablespoons fresh lime juice
½ cup diced onion
2  roma (plum) tomatoes, diced
3 tablespoons chopped cilantro
1 pinch cayenne pepper, or more to taste  (Optional)

Directions:
Mash avocados, sea salt, garlic powder, and lime juice in a bowl using a fork. Mix onion, tomatoes, and cilantro into avocado mixture; season with cayenne pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 173.1
Fat: 14.8 g
Saturated fat: 2.2 g
Carbohydrates: 11.5 g
Sugars: 2 g
Dietary fiber: 7.3 g
Protein: 2.5 g
Sodium: 302.8 mg
Vidalia Onion Bake


Ingredients:
sweet onions, unsalted butter, parmesan cheese, cheddar cheese, romano cheese

Directions:
Preheat oven to 325 degrees F, then grease a 2-quart baking dish.
In a large skillet, saute onions in butter until tender & liquid has evaporated.
Place half of the onions in the prepared baking dish, & sprinkle with half of the cracker crumbs & cheeses. Repeat the layering once more.
Bake for 20-25 minutes or until golden brown.
Lemon Pecan Bread


Ingredients:
butter, sugar, eggs, all-purpose flour, baking soda, salt, buttermilk, pecans, lemon rind

Directions:
Cream butter; gradually add sugar beating well.  Add eggs, one at a time, beating well after each addition.
Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.  Stir in pecans and lemon rind.
Pour batter into a greased and floured 9X5X3 loaf pan.  Bake at 350 degrees for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes, remove loaf from pan and cool completely.
Greek Hard Boiled Eggs Easter Style


Ingredients:
eggs, lemon juice, olive oil, sea salt, black pepper

Directions:
Peel your leftover Easter egg (or just regular hard boiled egg].
Slice the eggs into pieces widthwise.
juice lemon half or just put lemon juice over egg slices.
drizzle olive oil.
sprinkle salt and pepper.
enjoy!
Pecan-Crusted Baked Salmon with Lemon-Dill Aioli
Category: uncategorized
By Dishing It

A deliciously unexpected combination of creamy and crunchy atop flaky baked salmon.

Ingredients:
1 pound salmon fillets
salt and ground black pepper to taste
½ cup mayonnaise
1 teaspoon minced garlic
1 teaspoon chopped fresh dill
½ medium lemon, juiced
½ cup pecans

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper. Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt. Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved. Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 486.2
Fat: 43.5 g
Saturated fat: 6.4 g
Carbohydrates: 4.5 g
Sugars: 0.9 g
Dietary fiber: 2 g
Protein: 21.4 g
Cholesterol: 66.2 mg
Sodium: 210.8 mg
Broccoli Bake


Ingredients:
broccoli, ham, cheddar cheese, eggs, milk, Bisquick

Directions:
Layer the broccoli, ham and cheese in a 9x13-inch baking pan., Combine the eggs, milk and Bisquick and pour over the ingredients in the pan., Bake for 1 hour at 350 degrees.
Holiday Cheese Ball


Ingredients:
cream cheese, crushed pineapple, green pepper, seasoning salt, pecans

Directions:
Combine cream cheese, pineapple, green pepper and seasoned salt., Form into a ball and roll into chopped pecans., Serve with assorted crackers.
Strawberry and Snap Pea Salad
Category: salad
By Mojito Mama

Doing the eat-for-your-blood-type diet. This salad is a yummy treat I can eat!! Took fresh local strawberries and some friends' home-grown sugar snap peas and tried to recreate this salad I had read in a mystery book years ago. Goes well with a nice steak from the grill. Enjoy!

Ingredients:
1 cup sugar snap peas
1 ½ tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
½ teaspoon Dijon mustard
4 cups sliced fresh strawberries

Directions:
Bring a pot of water to boil and place a steamer insert in the pot. Place peas in steamer, cover, and cook until bright green, about 30 seconds. Drain and run under cold water until peas are cool; set aside. Whisk olive oil, raspberry vinegar, and Dijon mustard in a bowl until well blended. Allow vinegar dressing to rest for a few minutes. Combine sugar snap peas and strawberry slices in a large bowl. Pour dressing over pea mixture, gently tossing to combine. Serve immediately or chill for up to 1 hour.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 122.5
Fat: 5.6 g
Saturated fat: 0.7 g
Carbohydrates: 17 g
Sugars: 8.5 g
Dietary fiber: 4.4 g
Protein: 2.2 g
Sodium: 17.9 mg