xiaoxl/recipe_data huggingface dataset:
Chef John's Homemade Chicken Stock
Category: soups-stews-and-chili
By Chef John

There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.

Ingredients:
3 pounds chicken necks and backs
1 large onion, skin on, sliced into 6 segments
2  carrots, cut into chunks
1 stalk celery, cut into chunks
2 cloves garlic, peeled
4 sprigs chopped fresh thyme
1  bay leaf
3 quarts cold water

Directions:
Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low. Gently simmer the mixture on low for 12 hours, skimming off any foam as needed. Remove stockpot from heat and let cool for 1 hour. Pour stock through a fine strainer and transfer to food-safe containers.

Prep time: 10 mins
Cook time: 12 hrs 30 mins
Total time: 13 hrs 40 mins
Yields: 3 quarts

Calories: 81.2
Fat: 4.8 g
Saturated fat: 1.3 g
Carbohydrates: 2.4 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 6.7 g
Cholesterol: 19.8 mg
Sodium: 36.4 mg
Noodle Rice Pilaf


Ingredients:
butter, long grain rice, fat free chicken broth, parsley

Directions:
"In a saucepan, melt the butter. Add the rice and noodles; cook and stir until light and browned, about 3 minutes. Stir in broth; bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley."
Super Sourdough Rolls


Ingredients:
all-purpose flour, flour, vital wheat gluten, water, salt, honey, light butter

Directions:
Soak 1 teaspoon dried starter in 1 tablespoon lukewarm purified or spring water for a few minutes to soften.
Stir in 1 tablespoon all-purpose, cover loosely with plastic and let sit at room temperature for 24 hours. Stir once or twice during this 24 hours.
Stir in another tablespoon of flour and 1 teaspoon of purified water and let it sit as before. Within the next 24 to 36 hours you will most likely start to see the bubbling action of fermentation begin.
Stir in 1/3 cup flour and 1/4 cup of water. Over the next 24 hours, stir the starter at least twice.
Stir in 2/3 cup flour and 1/2 cup of water. Over the next 24 hours, stir the starter at least twice. By the time you're done with this, you'll have enough starter to proceed with the recipe.
Stir yeast and honey into 1 cup of half-and-half. Allow to sit for a few minutes, until foamy.
Add yeast mixture, sourdough starter, and all remaining ingredients to the bowl of a mixer with dough hooks. Mix on low setting until the dough starts to pull away from the sides.
Turn dough out on a lightly floured surface with whatever didn't get incorporated from the bowl. Knead the dough to incorporate the remaining flour until the texture is consistent.
Spray the mixing bowl with nonstick cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap and allow to rest at room temperature until it doubles in size, at least an hour.
Separate dough into 24 equal-sized balls and place on a baking sheet that's been sprayed with nonstick cooking spray. Allow to sit at room temperature until doubled in size, about an hour.
Preheat oven to 375 degrees. Make sure to only bake a single layer of rolls at any given time. Use another baking sheet on the lowest rack, and add ice cubes to the rack. The steam from the ice will create a crisp surface on the rolls.
Bake the rolls in batches for about 15 minutes, or until golden brown. Remove rolls immediately from baking sheets and place on a cooling rack. Repeat for remaining rolls.
Olga's Sugar and Spice Cookies


Ingredients:
sugar, shortening, molasses, egg, flour, baking soda, cinnamon, ground ginger, ground cloves, salt

Directions:
Preheat oven to 375-degrees F.
Lightly grease baking sheets.
Combine sugar, Crisco, molasses and egg in large bowl and mix until smooth.
Stir in remaining ingredients.
Drop by teaspoons onto baking sheets, spacing 2 inches apart.
Bake until lightly browned (10 minutes].
Caribbean Yam (Sweet Potato) Bake


Ingredients:
mashed sweet potato, eggs, brown sugar, butter, dark rum, ground nutmeg, lime, juice of, lime, zest of, bananas

Directions:
In large bowl, combine sweet potatoes with eggs, brown sugar, margarine, rum, nutmeg, lime juice and zest until thoroughly mixed.
Fold in diced bananas.
Turn into shallow, greased 5-cup baking dish.
Bake in a 375-degree oven for 40 minutes.
Prosperity Stir-Fry


Ingredients:
sweet peas, corn, cornstarch, garlic paste, honey, maple syrup, cold water, cornstarch

Directions:
Mix all ingredients for the sauce in a small bowl.
Cut Nian Gao into bite-sized pieces. Lightly dust with cornstarch.
Heat peanut oil in a frying pan. Pan-fry Nian Gao for about 2 minutes per side over medium heat. Set aside.
In the same pan, add peas, carrots, young corn, and onions. Sautee for 3-4 minutes over high heat.
Return Nian Gao to the pan and pour in the sauce mixture. Cook for about another minute, stirring continuously.
Olive Garden Restaurant  Roasted Potatoes


Ingredients:
baby potatoes, extra virgin olive oil, garlic cloves, butter, fresh rosemary, salt, pepper

Directions:
Preheat overn to 450 degrees.
Wash and dry the potatoes.  Cut into wedges and place in a large mixing bowl.
Toss the potatoes in oil, melted butter, garlic, rosemary, salt and pepper.
Transfer the seasoned potatoes onto a sheet tray [cookie sheet with sides].
Roast for 25-30 minutes.  Shake pan occasionally for even roasting.  [I usually use a spachula to flip them.].
Serve immediately.
Saltfish Buljol (Trinidad)


Ingredients:
salt cod fish, tomatoes, onion, sweet pepper, fresh ground black pepper, olive oil, scotch bonnet peppers, habanero, lime

Directions:
Break fish in pieces and place in saucepan with  water and boil 10-15 minutes Drain.
Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.
Shred fish with your fingers.
Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes.
Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture.
Serve with , coconut bake or other hearty bread and sliced avocado pear.
Vicky's Italian Meat Sauce


Ingredients:
ground beef, ground turkey, red bell pepper, olive oil, tomato paste, tomato sauce, tomatoes, garlic powder, oregano, sugar, cooked rice

Directions:
-Brown ground beef or turkey with red pepper and onion until tender in olive oil --  drain off grease.
-Add tomato sauce and paste, diced tomato and seasonings, stirring occasionally over med heat until well blended.
-Reduce heat to low, and simmer for 10 minute.
-When heated through, spoon over hot, cooked rice and serve garlic bread or a nice salad along side.
Cashew Chicken


Ingredients:
boneless chicken breast, yellow onion, water chestnuts, garlic, ginger, cashews, soy sauce, cornstarch, garlic powder, salt, sugar, water, soy sauce, dry sherry, cooking wine, white vinegar, cornstarch, salt

Directions:
In bowl, stir together ingredients for marinate.
In separate bowl or cup, stir together ingredients for sauce.
Trim fat from chicken breast.  Cut chicken into  1/2-inch cubes.  Stir chicken into marinate and let stand for 10 minutes.
Coarsely chop onion.  Drain water chestnuts and baby corn.
Heat 1 T oil in a wok or large nonstick skillet over high heat.  Add chicken to pan and stir fry for about 2 minutes or until cooked.  Remove from pan.
Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn.  Stir fry for 1 to 2 minutes until vegetables are tender.
Add chicken to pan.  Add 1 tsp hot bean sauce.  Stir well.
Add sauce and mix well, allowing the sauce to bubble and thicken.  Stir in cashews.  Serve over rice.
Braised Beef with Shallots and Mushrooms
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.

Ingredients:
1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallots, peeled
3 cloves garlic, minced
1 (8 ounce) package mushrooms, cut in quarters
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 cup Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1  lemon
¼ cup chopped fresh parsley

Directions:
Season the beef with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat. Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes. Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth.  Stir the stock mixture in the skillet and heat to a boil.  Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl.  Sprinkle the lemon zest mixture over the beef mixture.

Prep time: 35 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 486
Fat: 27.8 g
Saturated fat: 10 g
Carbohydrates: 27.1 g
Sugars: 11 g
Dietary fiber: 3.4 g
Protein: 33 g
Cholesterol: 103.2 mg
Sodium: 656.4 mg
Orecchiette With Spinach, Roasted Red Pepper and Feta


Ingredients:
salt, olive oil, garlic cloves, frozen chopped spinach, feta

Directions:
Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes] until al dente.
While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic.  Allow to cook for only about a minute (to soften].  Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness].
Add roasted red pepper and cook over low heat until spinach and peppers are heated through.  Keep warm over a low heat until pasta is ready.
When pasta is done cooking, add feta to the spinach mixture.  Using a spider, take orecchiette from boiling water (reserving water] and add to spinach mixture on top of the feta.  Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup] until mixture is creamy and moistened.
Serve immediately.
Corn Flake Cookies


Ingredients:
flour, baking powder, salt, butter, brown sugar, white sugar, eggs, vanilla, coconut, oatmeal

Directions:
Combine dry ingredients., Beat butter and sugars together well., Beat in eggs., Add cream and vanilla., Stir dry ingredients into creamed mixture., Drop by spoonfuls onto baking sheets., Bake at 350 degrees F. for 8-10 minutes.
Shrimp and Pea Pod Casserole


Ingredients:
penne pasta, butter, margarine, fresh mushrooms, garlic cloves, salt, pepper, milk, cooking sherry, white wine, chicken broth, cheese, swiss cheese, medium shrimp, peas, parmesan cheese, cornstarch, water

Directions:
Heat oven to 350. Spray rectangular baking dish, 13x9 inches,with cooking spray. Cook and drain pasta as directed on package.
While pasta is cooking, melt butter in 3 quart saucepan over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Add salt and pepper. Gradually stir in milk, sherry and broth.
In a small cup add cornstarch and water until smooth. Add to milk mixture in pan. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
Stir in Fontina or Swiss cheese until melted, remove from heat.
Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish. Sprinkle with Parmesan cheese and almonds.
Bake uncovered 20-25 minutes or until cheese is golden brown.
Eatzi's Gemelli, Chicken and Cranberry Salad


Ingredients:
gemelli pasta, pine nuts, frozen corn, chicken, asparagus, fresh rosemary, apple cider vinegar, honey, Dijon mustard, orange, olive oil, dried cranberries

Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions.
Meanwhile, toast pine nuts in a single layer in preheated oven for 10 minutes.
Remove corn from freezer and set aside to thaw.
Poach chicken in a small amount of water until no longer pink. Remove from water and drain. When cool enough to handle, cut chicken into 1/2-inch cubes.
Blanch asparagus until of desired doneness. Drain and cool. When cool enough to handle, slice into 1-inch pieces.
In a large bowl, mix rosemary, vinegar, salt, pepper, honey, mustard, orange juice and olive oil.
In another bowl, combine pasta, pine nuts, thawed uncooked corn, chicken, asparagus, orange zest and dried cranberries. When well-mixed, add to bowl with dressing and toss to combine.
NOTE:  I enjoyed the salad best when just slightly warm to room temp about 15 minutes after I made it.  I didn't care for it cold and I don't think it was near as good on day two as it was on day one.  Just personal preferences :].
Salmon Dill Biscuits
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

These appetizers are perfect for a party--serve in festive baking cups for easy prep and cleanup.

Ingredients:
12  Reynolds® StayBrite® Baking Cups
2 cups all-purpose flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2  eggs
¼ cup butter, melted
2 tablespoons snipped fresh dill plus additional for serving
4 ounces smoked salmon (lox-style), divided
½ cup whipped cream cheese, softened

Directions:
Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside. Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon. Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes. Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 biscuits

Calories: 166.4
Fat: 7.6 g
Saturated fat: 4.1 g
Carbohydrates: 18.5 g
Sugars: 2.5 g
Dietary fiber: 0.6 g
Protein: 6 g
Cholesterol: 51.1 mg
Sodium: 376.9 mg
Air Fryer Shrimp Tempura
Category: appetizers-and-snacks
By Soup Loving Nicole

Air-fried shrimp tempura for a more wholesome alternative. This is also good served with sweet chili sauce.

Ingredients:
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon chopped scallions
1 teaspoon white sugar
1 teaspoon lemon juice
½ teaspoon ginger stir-in paste
1  egg, beaten
½ cup cornstarch
½ cup all-purpose flour
½ cup club soda
1 pound large shrimp - peeled, deveined, and tails left on

Directions:
Whisk soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste together in a small bowl. Set dipping sauce aside. Whisk egg, cornstarch, flour, and club soda together in a large bowl. Add shrimp and gently stir until shrimp are coated. Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside. Lift shrimp by the tail from the batter using tongs and let excess batter run off. Place as many shrimp as you can on the reserved parchment paper without overcrowding and place into the basket of the air fryer. You will need to cook the shrimp in batches. Cook in the preheated air fryer until desired crispness, about 8 minutes. Repeat with remaining shrimp. Serve with reserved dipping sauce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 242.4
Fat: 2.4 g
Saturated fat: 0.7 g
Carbohydrates: 30.3 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 22.3 g
Cholesterol: 219.1 mg
Sodium: 742.1 mg
Avocado-Mascarpone Dream Cream Dessert Too


Ingredients:
avocado, mascarpone cheese, sweetened condensed milk

Directions:
In a large bowl, combine avocado, mascarpone cheese, whipping cream, and condensed milk.
Using an electric mixer, beat all ingredients together until smooth, creamy and soft peaks form.
Transfer to serving glasses.
Cover and refrigerate (about 1 hour] until chilled or until serving time.
Impossible Cake
Category: world-cuisine
By gem

This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.

Ingredients:
¼ cup cajeta, sweetened caramelized goat's milk syrup
1 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter, softened
2 ½ tablespoons butter, softened
1 cup white sugar
1  egg
2 tablespoons strong brewed coffee
1 cup whole milk
2 ½ cups evaporated milk
1 (14 ounce) can sweetened condensed milk
4  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess. Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating. Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely. Mix flour, cocoa powder, baking soda, and baking powder together in a bowl. Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan. Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve. Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour. Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.

Prep time: 25 mins
Cook time: 1 hr 1 min
Total time: 2 hrs 26 mins
Yields: 12 servings

Calories: 458.8
Fat: 20.3 g
Saturated fat: 12 g
Carbohydrates: 59.4 g
Sugars: 40.9 g
Dietary fiber: 1.3 g
Protein: 12.1 g
Cholesterol: 132.6 mg
Sodium: 364.3 mg
Tomato Lunch Toasts


Ingredients:
tomatoes, egg substitute, skim milk, thyme, black pepper, dry mustard, olive oil, low-fat swiss cheese

Directions:
Cut tomato in 1/8 to 1/4 inch thick slices and lay on paper towels (to soak up some of the juices].
Set aside.
In a medium bowl, whisk together eggs, milk, thyme, pepper, and dry mustard.
Let the bread soak for 30 seconds.
Put oil in frying pan on medium heat, put bread in the pan, and brown one side for about 1 minute.
Then flip bread over, reduce heat to low, top bread slices with tomato  and cheese.
Cover pan and heat until cheese melts.
Serve hot.
Darkalicious Brownies


Ingredients:
unsalted butter, sugar, kosher salt, vanilla extract, eggs, all-purpose flour

Directions:
Preheat oven to 325°.
Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set aside.
Melt butter in a small sauce-pan over medium heat. Let cool slightly.
Whisk sugar, cocoa, and salt in a medium bowl to combine.
Pour butter in a steady stream into dry ingredients, whisking constantly to blend.
Whisk in vanilla.
Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix].
Scrape batter into prepared pan; smooth top.
Bake 30 to 40 minutes until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached.
Transfer pan to a wire rack; let cool completely in pan.
Using foil overhang, lift brownie out of pan; transfer to a cutting board.
Cut into 16 squares.
Lisa's Easy Mushroom Gravy


Ingredients:
fresh mushrooms, olive oil, butter, beef drippings, beef broth, dried parsley, black pepper, cornstarch, beef broth

Directions:
Saute mushrooms in Olive Oil &/or Butter until tender & slightly browned.
Transfer mushrooms to sauce pan.
Add remaining ingredients "except" for Corn Starch & additional Broth.
Bring to soft boil for approx 5 minutes.
Depending on preference & use of gravy; thicken with Corn Starch blended with Broth until smooth. (It's easiest to shake together in a small jar with lid].
Add to gravy.
Bring to soft boil & serve.
TIP: to keep gravy hot for serving, keep in thermos & when needed, transfer to gravy boat.
Libbie's Canned Sweet Tomatoes


Ingredients:
tomatoes, sugar

Directions:
Blanch tomatoes to take skin off., Pack peeled tomatoes in hot sterilized jars., Fill 1/2 way add 1/2 cup of sugar to each jar., Fill jar rest of way with tomatoes., Seal and hot water bath for 45 minutes., You start timing when water is at a rolling boil around the jars.
Fruity Marshmallow Confetti


Ingredients:
carrot, apple, lemon juice, crushed pineapple, mandarin segments, maple syrup, mini marshmallows, marshmallows

Directions:
Pour all ingredients into a large bowl.
Stir to combine, test for sweetness & add more maple syrup if required.
Serve.
NB/ Mixture will thicken upon refrigeration so if you want a thicker consistency, refrigerate for a while before serving.
Brown Gravy (Vegan/Vegetarian)


Ingredients:
margarine, flour, cornstarch, vegetable broth, soy sauce, nutritional yeast

Directions:
Heat the margarine in a large skillet over medium heat.
Sauté the onion for a couple of minutes, or until transparent.
Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.
Chocolate Cream Cheese Cake Frosting


Ingredients:
butter, cream cheese, confectioners' sugar, vanilla, salt

Directions:
Melt the chocolate.
Mix all of the ingredients in a bowl, saving the cream to add slowly as it may not need all of the 1/3 cup, but maybe it will.
Beat till smooth and fluffy.
Frost your cake.