xiaoxl/recipe_data huggingface dataset:
Creamy Asparagus Soup


Ingredients:
asparagus, low-fat milk, white wine, olive oil, flour, minced garlic cloves, onion, green onions, sour cream

Directions:
Saute onion and garlic in small pan until golden.
Snap off tough ends off asparagus and discard.
Rinse cleaned asparagus and slice into 1/2 pieces.
Saute onion and garlic in small pan until golden in 1 tablespoon oil.
Place in saucepan along with the milk, wine, onion and garlic, salt and pepper.
Add chicken stock base and bring slowly to a boil.
Simmer uncovered for 12 - 15 minutes until asparagus is tender.
Strain asparagus, onions and garlic and process in a food processor or blender with a bit of the broth until creamy.
Heat oil in large saucepan. Add flour and cook until pale golden. Add by teaspoon to broth heating on low heat until it comes to a boil.
Place in serving bowls.  Top with a doppel of sour cream and garnish with sliced green onions.
Goat Curry


Ingredients:
red curry paste, onions, red chilies, fresh ginger, garlic cloves, coconut milk, kaffir lime leaves, limes, juice of, water

Directions:
Saute the onions, chillies, ginger and garlic in peanut oil until the onion is transparent.
Add the curry paste and fry gently for 3 minutes.
Add the diced goat meat and stir until coated by the paste mixture.
Add the water and coconut milk, lime leaves and lime juice.
Simmer until tender.
Add the toasted coconut and cook for about 5 minutes.
Add seasonings to taste.
Homemade Quick Tomato Soup


Ingredients:
onions, garlic, stewed tomatoes, tomato paste, pepper

Directions:
Heat oil over med heat in a saucepan.
Cook onions and garlic stirring for 5 minutes.
Add tomatoes, stock, tomato paste and pepper.
Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened Puree with an immersion blender or ordinary blender.
Fish in Coconut Milk


Ingredients:
red snapper, dried kaffir lime leaves, lemon juice, garlic cloves, ginger, sea salt, black pepper, yellow onion, roma tomatoes, hot paprika, coconut milk, cilantro, cooked white rice, cornstarch

Directions:
In a large shallow dish, add lime juice, kaffir lime leaves, garlic, and ginger. Add fish pieces and turn to coat; season with salt and freshly ground black pepper. Marinate the fish for 10 minutes.
In a large skillet over medium heat, add oil. When hot, add onion and red peppers; cook until the vegetables start to soften, about 3 minutes. Add tomatoes and hot paprika; sauté for 3 minutes. Pour in coconut milk and add chopped cilantro; stir well. Place fish pieces including the marinade including ginger, garlic and kaffir lime leaves. Gently move fish pieces around so the sauce mixture covers them. Cover and poach fish for 12 minutes but as soon as it simmers, reduce heat to low and cooking for the remaining time.
When time is up, place two pieces of fish over a bed of rice per plate; taste and adjust the sauce. Increase heat to medium-high and bring the sauce to a rapid simmer. Pour in the cornstarch mixture and stir until the sauce thickens, about 30 seconds. Spoon sauce over fish and serve immediately. Serves 4.
Thai Sweet Potato Soup
Category: soups-stews-and-chili
By Nan

Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.

Ingredients:
1 tablespoon vegetable oil
1 cup diced onion
2 tablespoons red curry paste
2 tablespoons Sriracha sauce
2 teaspoons grated fresh ginger
1 teaspoon grated fresh garlic
4 cups peeled and diced sweet potatoes
2 cups peeled and diced carrots
kosher salt and freshly ground black pepper to taste
3 cups vegetable broth
1 cup coconut milk

Directions:
Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper. Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 5 servings

Calories: 265.1
Fat: 12.9 g
Saturated fat: 9 g
Carbohydrates: 35.3 g
Sugars: 10.5 g
Dietary fiber: 6.5 g
Protein: 4.1 g
Sodium: 826.4 mg
Peppered Pork Tenderloin With Mango Ginger Puree


Ingredients:
black peppercorns, salt, fresh mango, brown sugar, red wine vinegar, cider vinegar, sherry wine, fresh ginger

Directions:
FOR THE PORK:.
Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
FOR THE PUREE:.
Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
Puree the mixture either in a blender or with an emulsion blender.
Slice the pork tenderloin and top with the puree.
Fiesta Caliente Bean Salad


Ingredients:
olive oil, red wine vinegar, lime, zest of, lemon juice, granulated sugar, brown sugar, salt, olive oil, red onions, red onion, green bell pepper, red bell pepper, garlic cloves, ground cumin, black pepper, chili powder, water, frozen corn kernels, garbanzo beans, kidney beans, cannellini beans, black beans, fresh lime juice, cilantro

Directions:
In a medium bowl, add the first 7 ingredients.  Combine and set aside.
Heat a skillet over medium high heat, once the skillet it is hot add the 3 tablespoons of olive oil.  To the skillet add chopped red onions,red and green bell peppers; cook until translucent.  Add garlic and stir to distribute, being careful not to burn garlic.
Add cumin, black pepper, hot sauce, chili powder, barbecue seasoning, and stir over the heat to release the flavors being careful not to burn.  Add water and stir until some of the water evaporates.
Add all the beans and corn.  Mix thoroughly and heat through.
Add the the reserved olive oil / vinegar mixture.  Stir to combine and cook for about 3-5 minutes until heated through.  (This salad is meant to have some liquid, but if there is too much liquid cook a little extra to evaporate].
Add lime juice and stir in chopped cilantro to combine.  Serve.
Banana-Caramel Cake


Ingredients:
cake flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, buttermilk, light brown sugar, heavy cream, lemon juice, butter

Directions:
PREPARE THE CAKE:
Preheat oven to 350ºF.
Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
Dust with flour, tap out any excess, and set aside.
Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
Add the sugar and continue to beat for 2 more minutes.
Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
Mix just enough to blend the batter after each addition.
BAKE THE CAKE:
Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
Cool in the cake pans on a wire rack for 15 minutes.
Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
PREPARE THE ICING:
In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF].
Remove from heat and cool the caramel mixture to 140º F.
Place the butter on top of the cooled caramel mixture.
Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
ICE THE CAKE:
Use a serrated knife to trim the mounded side of the cake layers, if necessary.
Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
Place 1 cup Caramel Icing on top of the layer and spread evenly.
Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
Apply icing immediately.
ENJOY!
Oat Bran Applesauce Muffins


Ingredients:
whole wheat flour, unbleached flour, baking powder, baking soda, salt, applesauce, olive oil, eggs, honey

Directions:
Stir together dry ingredients.
Mix in remaining ingredients, stirring until completely combined (don't overmix them, though].
Spoon batter into 24 greased muffin cups, and let stand 10 minutes.
Bake muffins 15 minutes at 400 degrees, or until they are golden brown and test done; remove from pans and cool on rack.
Salata Pataton - Greek Potato Salad


Ingredients:
potatoes, lemon, zest of, parsley, fresh mint leaves, salt, black pepper, olive oil

Directions:
Wash the potatoes well and drop them in boiling water in their jackets for about 15-20 minutes.
When done, remove with a slotted spoon and allow to cool.
Peel, cut into wedges in bowl, add the parsley and mint and mix well.
In another bowl, mix the olive oil, lemon juice and zest, liqueur, pepper and a little salt, beating with a whisk.
Pour over the potatoes.
Jen's Maple Beef Stew


Ingredients:
beef, onion, carrots, potatoes, stewed tomatoes, flour, maple syrup, beef broth, garlic powder, thyme, basil

Directions:
Heat oil in a deep frying pan. In batches brown cubed beef on all sides.
Remove Meat from pan and put in roaster with potatoes.
In the same pan saute onions and carrots. Sprinkle with flour and 2TBS tomato juice from stewed tomatoes, cook for 2 minutes stirring constantly.
Add beef broth, maple syrup and herbs. Stir over low heat for 3 minutes until mixed well.
Pour the vegetable and beef broth over meat and potatoes and add the stewed tomatoes in roaster.
Put cover on and put in oven at 350°F Cook for 2 to 3 hours.
Stir before serving.
Emeril's Chocolate Malted Shake


Ingredients:
"chocolate ice cream"

Directions:
Place the ice cream, milk, malt, and syrup in a blender and process on low speed for 30 seconds.
Add the cookies and process for 20 seconds.
Pour into 2 tall glasses and serve each with a straw and long-handled spoon.
Texas Margaritas


Ingredients:
frozen limeade concentrate, beer, coarse salt

Directions:
In a blender, combine all ingredients except salt., Blend on high until smooth and slushy., Serve in salt-rimmed glasses, if desired.
Whole Wheat Apple-Oat Breakfast Cookies


Ingredients:
whole wheat flour, Quaker Oats, brown sugar, cinnamon, salt, baking soda, walnuts, unsweetened applesauce, tart apple, egg

Directions:
"Preheat oven to 350 degrees. In a large bowl combine the whole wheat flour, oats, brown sugar, cinnamon, salt, baking soda and walnuts. Add in the applesauce, diced apple and egg. Mix ingredients thoroughly until combined. Scoop out dough with a 1/4 measuring cup onto a greased cookie sheet to form 10 cookies. Press dough of each cookie down slightly with fingers. Bake for 15 minutes, or until the tops no longer appear wet. Let set on baking sheet a few minutes and then transfer to a cooling rack."
Southern Sausage Cream Gravy


Ingredients:
bulk sausage, shortening, all-purpose flour, milk

Directions:
Put the sausage in a large, straight-sided saute pan over medium-heat.
As the sausage cooks, crumble into small pieces using a fork.
When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
Add the shortening to the hot pan.
When the shortening has melted, add the flour, stirring it in slowly with a whisk.
Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes].
The mixture should smell nutty, not burned.
Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
Lower the heat to medium-low and simmer gently for 15 minutes.
Add the reserved sausage and pan juices to the gravy.
Mix well with a wooden spoon, seasoning to taste with salt and pepper.
The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
Split the biscuits in half; place the halves, split side up on individual plates.
Cover generously with warm gravy and serve immediately.
A Different Chicken Dijonaisse


Ingredients:
onions, garlic clove, butter, Dijon mustard, sour cream, dry white wine, sherry wine, parsley sprig

Directions:
Saute or sweat onions and garlic in butter until onion is soft.
Remove onions
Add chicken to skillet along with a little more butter if needed, and cook and stir until chicken is opaque and cooked through, about 5 minutes. Do not overcook.
Add the cooked onions and the mustard and cook and stir for 1 minute.
Add sour cream, salt and pepper to taste.
Add a little dry white wine or sherry or milk or cream to thin the sauce a little. Stir together for 1 or 2 minutes or until heated through but do not boil.
Serve over favorite noodles and sprinkle with chopped parsley.
Biscuits & Gravy


Ingredients:
breakfast sausage, all-purpose flour, heavy cream, milk, white pepper, ground black pepper, seasoning salt

Directions:
Heat a medium skillet over medium-high heat and brown the bulk breakfast sausage until no longer pink, breaking up the meat into small chunks. Reduce the heat to medium-low and sprinkle 1 tablespoon of flour and stir so that the sausage soaks it all up, then add the remaining 1 tablespoon. Stir it around and cook it for another minute or two. Add heavy cream and milk and stir frequently until thick, about 5 to 10 minutes. Add in the spices and simmer for a few minutes. If it gets too thick, feel free to add more milk, but I personally think the thicker the better. Spoon over warm biscuits and eat!
Note: You can use any breakfast sausage, just make sure you remove the casings. As for biscuits, I use the Pillsbury ones in a tube, but feel free to make your own or buy some from your local grocery store or bakery.
Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
Category: meat-and-poultry
By SUEZINOHIO

Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.

Ingredients:
2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning
1 ¼ cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Directions:
Make Crab Stuffing:  Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside. Prepare Peppercorn Sauce:  In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside. Prepare Steaks:  Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 748.4
Fat: 57.3 g
Saturated fat: 24.6 g
Carbohydrates: 6.7 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 41.4 g
Cholesterol: 215.4 mg
Sodium: 1175.4 mg
Busy Day Lemon Glazed Pound Cake


Ingredients:
vanilla instant pudding mix, eggs, lemon juice, water, confectioners' sugar, lemon juice

Directions:
Preheat oven to 350°.  Grease and flour a standard-sized bundt pan.
In a mixer bowl, combine cake mix, pudding mix, eggs, oil, water and lemon juice. Beat for 2 minutes on medium speed.
Put into prepared pan, and bake for 1 hour till golden.
Mix confectioners sugar and lemon juice in small bowl.
When cake has cooled for 10 minutes, poke holes over top with a wooden skewer (I use a small paintbrush handle, don't have wooden skewers on hand!] and pour half of glaze over holes. Cool another 5 minutes and invert onto a serving plate.
Immediately pour remaining glaze over cake.
Cool and serve.
Holiday Spiced Fruit Punch


Ingredients:
fresh lemon juice, water, ginger ale, Captain Morgan's spiced rum, honey, whole cloves, nutmeg, lemon rind

Directions:
Combine all ingredients EXCEPT ginger ale and Captain Morgan's Rum., Let chill overnight or at least 3 hours.  Strain., Add ginger ale and the rum., Pour into punchbowl.  Add frozen ring or ice cubes., Garnish with slices of orange and lemon.
Lemon-Thyme Loaf


Ingredients:
unsalted butter, granulated sugar, eggs, milk, vanilla, baking powder, salt, all-purpose flour, dried thyme

Directions:
Have all ingredients at room temperature. Preheat oven to 350 degrees Fahrenheit. Spray a 9"x5" loaf pan with cooking spray then line with parchment paper. Turn parchment paper over so oiled surface faces up. Set pan aside.
Cut butter into small cubes and place in large bowl of electric mixer. Add sugar. Let sit while preparing other ingredients.
Blend eggs, milk, lemon puree and vanilla in small bowl. Set aside.
Combine baking powder, salt, flour and thyme in another small bowl. Rub thyme between fingers or in palm of hand before adding to release flavor. Sift or whisk to aerate and break up any clumps.
Cream butter and sugar in electric mixer until light and fluffy. Alternately add small amounts of egg mixture and flour mixture until well mixed. Blend until smooth.
Pour batter into prepared pan and bake in oven for about one hour or until skewer inserted in top comes out clean. Cool slightly before cutting.
Brown Ale Bread


Ingredients:
white flour, wheat flour, baking powder, salt, sugar, molasses, butter

Directions:
1. Combine dry ingredients.
2. Add beer slowly, while mixing, until it forms a dough.
3. Add molasses to dough.
4. Pour dough into a bread pan.
5. Pour butter over top of dough.
6. Bake at 375 degrees for 50 minutes.
7. Let cool for 15 minutes before eating.
Note: This is a dense dough, so be sure to sift the flour.  Without sifting, it will be TOO dense.
Mediterranean Salad


Ingredients:
green pepper, red onion, parsley, mozzarella cheese, feta cheese, cherry tomatoes

Directions:
Cook fusilli according to package directions., Drain and rinse in cold water to cool., Combine fusilli with pepper, onion, parsley, olives, cheese and tomatoes., Add dressing and toss to coat.
Vegan Chocolate Cake & Chocolate Frosting


Ingredients:
flour, sugar, baking soda, salt, vinegar, vanilla, cold water, cream cheese, vanilla, powdered sugar

Directions:
For the cake:.
Mix the first 5 (dry] ingredients.
Add the next 4 (wet] ingredients, stir until smooth.
Bake in two greased, floured pans at 350 degrees for 30 minutes.
Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake.
For the frosting:.
Using an electric mixer, mix the final 4 ingredients until smooth.
Frost cake when it has cooled.
Sudbury Chicken Marinade


Ingredients:
maple syrup, olive oil, salt, black pepper

Directions:
Blend all ingredients and marinate chicken in it for several hours in the refrigerator.
Remove chicken to a plate and discard the marinade.
Grill until done.
Note-this recipe is for three whole boneless, skinless chicken breasts.
Peaches and Cream Cupcakes


Ingredients:
unsalted butter, margarine, caster sugar, light brown sugar, eggs, vanilla extract, baking powder, plain flour, salt, vanilla extract, icing sugar

Directions:
Preheat oven to 350F and line a 12 hole cupcake tray.
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
Add in the baking powder and flour and mix on low until well combined.
Add in the peach purée and mix on low until well combined.
Divide the batter between the liners, 3/4 full.
Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
Transfer to wire rack immediately. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
Once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
Pipe jam into each hole until level with the top, then make the frosting. Place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
Pipe frosting onto each cupcake and garnish with half a peach slice.
Cupcakes will keep in an airtight container, in the fridge for 2 days.
Unbaked Chocolate Oatmeal Cookies
Category: desserts
By Debbie

Sweet & chewy cookies that are not baked.

Ingredients:
½ cup butter
½ cup milk
2 cups white sugar
½ cup peanut butter
3 cups quick cooking oats
5 tablespoons cocoa powder
½ cup chopped walnuts  (Optional)
½ cup raisins  (Optional)
½ cup flaked coconut  (Optional)

Directions:
Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes. Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients. Drop on waxed paper and allow to cool before serving.

Yields: 4 dozen

Calories: 206.7
Fat: 9.5 g
Saturated fat: 3.8 g
Carbohydrates: 29.3 g
Sugars: 20.2 g
Dietary fiber: 2.1 g
Protein: 3.6 g
Cholesterol: 10.6 mg
Sodium: 59.6 mg
Finnish Yellow Turnip (Swede or Rutabaga) Bake


Ingredients:
turnips, butter, milk, half-and-half cream, granulated sugar, brown sugar, salt, nutmeg, fresh ground black pepper, butter

Directions:
Peel& cube turnip.
You should have at least 9 cups.
Place in a large saucepan& cover with water.
Bring to a boil over high heat.
Cover& reduce heat so water gently bubbles.
Cook until tender, from 25-30 minutes.
Then drain.
Using potato masher or electric mixer, mash turnip.
Stir in 2 tbsp butter until melted, then mix in milk.
Stil 1/2 cup bread crumbs with sugars& seasonings.
Stir into turnip.
If baking right away, preheat oven to 350 degrees F.
BUtter a 9x13" baking dish or coat with cooking spray.
Spread turnip evenly in pan and run fork over top to create a rough appearance.
Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter.
Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes.
Serve right away with roast turkey, chicken, pork or beef.
Note: To make ahead, prepare completely.
Do not bake.
Cover& refrigerate for up to 2 days.
A cold casserole may need 55-60 minutes baking time.
If frozen, turnip's texture may soften& water out.