xiaoxl/recipe_data huggingface dataset:
Spiced Apple-Pecan Loaf With Pecan Praline Topping


Ingredients:
unbleached all-purpose flour, cinnamon, baking powder, baking soda, salt, ground cloves, unsalted butter, sugar, golden brown sugar, eggs, golden raisin, golden brown sugar, butter

Directions:
Position the rack in the center of the oven and preheat to 350ºF. Generously butter a 9 x5-inch loaf pan. Whisk the flour and the next 4 ingredients to blend in a medium bowl.
Using an electric mixer, beat the butter, sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the flour mixture. Add the apples, 2/3 cup pecans and raisins and stir until just combined. Transfer the batter to the prepared pan, smooth the top. Bake until the top of the loaf is set, about 25 minutes.
Meanwhile: stir the pecans, brown sugar and melted butter to blend for topping. Remove the pan from the oven and spoon the topping carefully over the top of the loaf. Return the pan to the oven and continue baking until a tester inserted in the center of the loaf comes out clean, about 25 minutes, longer.
Cool the loaf in the pan on a rack about 10 minutes. Carefully turn the loaf out and cool completely.  (Bread can be baked 3 days ahead. Cover tightly with plastic wrap.].
For Mini Loaves:
Brush 3 (5.72 x 3.94 x 1.88] inch aluminum loaf pans generously with butter. Divide batter among pan; smooth top. Bake until the top of the loaves is set, about 25 minutes. Carefully top the loaves with the pecan mixture, dividing evenly. Continue baking until a tester inserted in the center of the loaf comes out clean, about 20 minutes longer.
Dilly Green Beans


Ingredients:
olive oil, white wine vinegar, sugar, fresh dill, dried dill weed, green beans

Directions:
In a mixing bowl, whisk together the oil, vinegar, sugar and dill.
Set aside.
Steam the beans, or parboil them, only until they are crisp-tender, approximately three minutes, depending on size of beans.
Drain thoroughly.
Add the beans to the dressing.
Toss and stir to thoroughly coat the beans.
Add salt and pepper to taste, and then let the beans come to room temperature, stirring occasionally.
Garnish with almonds and serve immediately, or refrigerate until needed.
Alfredo Chicken Wings
Category: trusted-brands-recipes-and-tips
By Anonymous

These wings take a finger-licking good crowd favorite and raise them up a notch with a buttery Alfredo sauce.

Ingredients:
3 pounds chicken wings
1 tablespoon seasoned salt
¼ cup LAND O LAKES® Salted Butter
1 cup heavy cream
1 tablespoon minced garlic
1 ¼ cups grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a large rimmed baking sheet. Place wings on prepared baking sheet.. Sprinkle with seasoned salt; mix to evenly season the wings. Arrange in a single layer. Bake in preheated oven until crisp and cooked through, about 1 hour. Turn on oven broiler; finish the wings under the broiler to crisp both sides, about 1 minute per side. Melt butter over medium-low heat in a small saucepan. Add cream and garlic stirring until small bubbles form. Add grated cheese and continue to stir until well blended. Remove pan from heat. Toss wings with   and serve.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 667.9
Fat: 57.3 g
Saturated fat: 29.8 g
Carbohydrates: 4.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 34 g
Cholesterol: 206 mg
Sodium: 1280.3 mg
Hobo Casserole (Oamc)


Ingredients:
potatoes, ground beef, carrots, Worcestershire sauce, onion, garlic, milk, salt, pepper

Directions:
Preheat oven to 400°F.
Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam]; set aside.
Combine ground beef, onion, and garlic in large skillet.
Cook over medium-high heat until ground beef is browned.
Drain.
Add Worcestershire sauce, cream of mushroom soup, and milk.
Stir until sauce is fairly smooth.
Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
Divide mixture evenly between the 4 baking pans.
To bake: Cover baking pan with foil and bake for 30 minutes.
Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
To freeze: Allow mixture to cool in baking pan.
Cover and label; Freeze.
To use frozen casserole: Allow casserole to thaw overnight in fridge.
Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge].
**I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.
Roasted Watermelon Seeds


Ingredients:
salt, water

Directions:
Preparation:.
Gather seeds from watermelon and place in colander. Be sure to use only the black seeds. Do not use the small, white seeds. Rinse thoroughly in colander to remove any excess watermelon. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Drying outdoors in direct sunlight is a good method. Seeds can be patted dry, but roast much better when they are completely dry.
In a frying pan on the stovetop, place watermelon seeds on medium high heat and turn until seeds are roasted. In a cup of water, add salt and stir until dissolved. Pour salt water into frying pan and stir occasionally until water has evaporated. Once done, allow seeds to cool completely before shelling and eating.
Watermelon seeds can also be toasted in the oven at 325 degrees for 15-20 minutes. Wash and dry as above. Spray seeds with cooking spray and sprinkle evenly with salt. Allow to cool completely before eating.
Low Fat Key Lime or Lemon "pie"


Ingredients:
honey, lime juice, lemon juice, graham cracker square

Directions:
Mix juice and honey together., Add it to yogurt and mix to combine., Top with crumbled graham.
Salsa/Pico De Gallo II


Ingredients:
tomatoes and green chilies, roma tomatoes, red onion, cilantro, lime juice, ground cumin, chili powder, salt

Directions:
"Put everything in a food processor. Pulse 10 times or until desired consistency. Chill for a couple of hours or until the next day. Enjoy!"
Baked Chicken and Ziti


Ingredients:
boneless skinless chicken breast halves, onion, garlic, Italian-style tomatoes, fresh ground black pepper, ziti pasta, nonfat cottage cheese, mozzarella cheese, parmesan cheese

Directions:
Spray a large nonstick skillet with Pam; heat.
Add the chicken and cook, turning as needed, until lightly browned, 5-6 minutes.
Transfer to a plate.
Preheat the oven to 375.
Spray the same skillet with more Pam.
Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the tomatoes, Italian seasoning and pepper; bring to a boil.
Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.
Meanwhile, cook the ziti according to package directions.
Drain and mix with the ricotta cheese.
Pour half of the tomato mixture into a 13x9" baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture.
Sprinkle with the cheeses.
Bake until hot and bubbling and the cheese is melted, 15-20 minutes.
V's Easy Pulled Pork Sammy's (Crock-Pot)


Ingredients:
barbecue sauce, barbecue sauce, water, salt, paprika

Directions:
Make several slices half way down the roast.- cut roast in half to make for even cooking.
Season with garlic pepper and salt on one side, place fat side up in crockpot and season other side. Sprinkle with dried onions and paprika (Note: smoky paprika adds to the flavor without adding heat].
Mix 1/4 cup BBQ sauce and 3/4 cup water in measuring cup. Pour into crockpot beside the roast, not over it.
Set on low (8 hours].
One hour before, drain excess liquid and shred right in the crockpot, I remove fat at this point. Pour Remaining BBQ sauce over the shredded pork and continue to cook another 45 min - 1 hour.
On a clean surface, place open rolls on counter and add pork by heaping spoonfuls onto rolls. Place rolls inside bread bag and twist to close. Microwave for 1 minute. Leave the rolls inside the bag for a few minutes. This steams the rolls. Either serve immediately or wrap indivually and sneak into the football games like we do . LOL.
ENJOY!
Maple Crunch Oatmeal


Ingredients:
walnuts, pecans, cinnamon, nutmeg, butter, maple syrup, maple syrup, milk, dried cranberries

Directions:
Heat your oven to 375*F. Line a baking sheet with wax paper(or parchment paper]. Mix the nuts, sunflower seeds, cinnamon, nutmeg, butter and 3 tbls. maple syrup in a medium bowl, and spread in a single layer on the prepared pan. Stirring every 5 minutes to evenly coat, bake until mixture is fragrant and toasted-about 12 minutes. Remove from the oven and let cool. Stir the cranberries and the remaining 1/4 cup maple syrup into the oatmeal.
To serve, pour 1/4 cup milk over each serving and top with the maple glazed nuts. Enjoy!
Note:
If you like, make only the glazed nuts, and triple the batch and keep on hand to eat alone. Store in an airtight container.
Sauteed Fresh Fig and Almond Dessert


Ingredients:
butter, fresh figs, brown sugar, heavy cream

Directions:
Melt the butter in a large skillet over high heat.
Add the fig halves and sprinkle liberally with brown sugar.
Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
Sprinkle with toasted almonds and garnish with heavy cream.
Cream Cheese Cutout Cookies


Ingredients:
butter, cream cheese, sugar, egg, vanilla extract, flour, baking powder

Directions:
In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy.  Add egg, vanilla and almond extracts; beat well.
In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed.
Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours.
When dough is done chilling, preheat oven to 375.
Roll dough on to lightly floured surface to about 1/8"-1/4" thickness.  Cut with cookie cutters.  (If desired, sprinkle with colored sugars.]  Place on ungreased cookie sheets.
Bake at 375 for 8-10 minutes or until edges just slightly golden.  Allow to cool 2 minutes before removing to wire racks to cool.  If desired, decorate with icing or glaze.
Blue Cheese & Pear Crostini


Ingredients:
blue cheese, baguette, shallot, butter, olive oil, brown sugar, bacon, fresh rosemary, pear

Directions:
Preheat oven to 350.  Place bacon strips on foil lined baking sheet and sprinkle rosemary on top. Bake for 10 – 15 minutes, until almost done, but not too crisp.  Remove from oven and set aside.
Preheat small skillet to medium heat and melt olive oil and butter together. Place shallot slices in skillet and stir well to coat evenly.  Add brown sugar and melt together, continually stirring. Reduce heat to medium low and slowly cook for about 10 – 15 minutes until shallots are soft and caramelized in color. Remove from heat and set aside.
Preheat a grill pan to medium heat.  Place pears on pan and quickly grill for about 2 – 3 minutes until char lines are visible.  Remove from heat.
Preheat oven to broil. Line second baking sheet with bread slices.  Top with large chunks of the blue cheese.  Crumbles don’t hold together well, so I do recommend a wedge of cheese that you pinch and crumble yourself.  Top with bacon slices, caramelized onions and pears.  Toast in oven until cheese melts, approximately 3 – 5 minutes.
This is great when serve with warm toasted nuts and red wine.
BBQ Banana


Ingredients:
banana, mini marshmallows

Directions:
Hold banana with both ends facing up and cut through the skin down the center, lenghtwise, not piercing the banana.
Pull the skin apart and make 8 horizontal slices into the banana, about 1/2 inch apart or so.
Place a piece of the Hershey bar into a slice, and a Marshmallow into the next one, and so on until all slices are filled.
Pull the skin of the banana closed again and wrap the banana in foil.
Place banana on it's side, either on BBQ grill, with medium heat setting, this can also be done in a 350 degree oven.
Let the banana cook for 10 minutes or until the banana is soft to the touch.
Unwrap banana (the skin will most likely be dark in color or seem burned], let stand for 5 minutes (can be very hot], and enjoy!
Grilled Italian Turkey Sausages
Category: meat-and-poultry
By lutzflcat

This is a healthier alternative to the typical Italian sausage sandwich. But you'll still get the full-flavored bratwurst taste and all the flavors that you love.

Ingredients:
4  Italian turkey sausages
1 tablespoon sun-dried tomato oil
1 medium red onion, sliced
1 medium bell pepper (any color), sliced
2 tablespoons drained, finely chopped sun-dried tomatoes (packed in oil)
1 ½ teaspoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
4 (6 inch) hoagie rolls, split lengthwise

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Place sausages on the preheated grill. Grill until browned and cooked through, turning occasionally, 10 to 16 minutes. Your cooking time will depend on your grill and how close the sausages are to the heat. An instant-read thermometer inserted into the center should read 165 degrees F (73 degrees C) for well done. Meanwhile, heat sun-dried tomato oil in a skillet over medium heat. Add red onion, bell pepper, and sun-dried tomatoes. Saute, stirring occasionally, until veggies are tender-crisp, 3 to 4 minutes. Drizzle balsamic vinegar over the veggies, then sprinkle with basil, oregano, salt, and pepper; stir until well combined. Place turkey sausages in the rolls and evenly distribute the vegetable mixture over the top.

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

Calories: 458.1
Fat: 19.1 g
Saturated fat: 4.7 g
Carbohydrates: 43.6 g
Sugars: 5.4 g
Dietary fiber: 3.6 g
Protein: 28.1 g
Cholesterol: 84.5 mg
Sodium: 1359.5 mg
Instant Pot® Shrimp Curry
Category: world-cuisine
By Jiya Ann

Absolutely delicious and easy South Indian curry. One of my husband's favorite dishes. Shrimp cooked in spiced, creamy onion and tomato-based gravy with a subtle coconut flavor. I have used Instant Pot® Duo Mini (the 3-quart size). Serve with rice or roti.

Ingredients:
2 tablespoons coconut oil
1 tablespoon black mustard seeds
1 sprig fresh curry leaves
1 teaspoon ginger-garlic paste
¼ teaspoon fenugreek powder
1 small onion, sliced
1 medium tomato, chopped
1 teaspoon salt
¼ teaspoon turmeric powder
2 tablespoons water
2 tablespoons Kashmiri red chili powder
1 ½ tablespoons coriander powder
¼ teaspoon cumin powder
2 tablespoons tamarind pulp
2 ¼ cups water, divided
12 ounces raw medium-large shrimp, peeled and deveined
2 tablespoons coconut cream

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes. Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode. Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 217.6
Fat: 12 g
Saturated fat: 8.5 g
Carbohydrates: 12.4 g
Sugars: 1.8 g
Dietary fiber: 4.1 g
Protein: 16.2 g
Cholesterol: 127.7 mg
Sodium: 818.2 mg
Spicy Oven-Roasted Plums
Category: everyday-cooking
By JJOYB53

Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this.  After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne.  Be adventurous!

Ingredients:
4  plums, halved and pitted
½ cup orange juice
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon cumin
⅛ teaspoon ground cardamom
¼ cup toasted slivered almonds  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray. Place the plums, cut-side up, in a single layer in the baking dish. Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums. Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 112.7
Fat: 3.7 g
Saturated fat: 0.3 g
Carbohydrates: 19.1 g
Sugars: 16 g
Dietary fiber: 1.8 g
Protein: 2.1 g
Sodium: 3.1 mg
Marinated Baked Chicken Wings


Ingredients:
chicken wings, soy sauce, ground ginger, five-spice powder, garlic

Directions:
Place thawed chicken wings in a plastic baggie and set aside.
In a bowl combine soy sauce,ginger, red pepper,five spice and minced garlic.
Pour over the wings in the baggie and seal tight.
Toss to coat,well.
Chill several hours or over night, tossing the baggie occasionally.
Preheat oven to 400'.
Remove wings from baggie and reserve marinate.
Foil line a baking sheet,lightly grease foil.
Place wings on foil and bake 15 minutes.
Remove wings from oven and brush with reserved marinate and place back in oven and bake another 15 minutes.
Remove and serve with your choice of dip.
Spicy Vegetable Beef Soup
Category: soups-stews-and-chili
By KATHY S

Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper.  You will love it on a cold winter evening!

Ingredients:
1 pound rump roast
2 tablespoons vegetable oil
1  onion, chopped
2 cloves garlic, minced
1 (14 ounce) can beef broth
1 (14 ounce) can stewed tomatoes
1 quart water
1 (16 ounce) package frozen mixed vegetables, thawed
4  mushrooms, sliced
2 stalks celery, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground cayenne pepper
6 ounces rotelle pasta

Directions:
Trim fat from roast and cut into 1 inch cubes.  Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender.  Pour in broth, tomatoes and water.  Stir in mixed vegetables, mushrooms and celery.  Season with oregano, thyme, basil, parsley and cayenne.  Bring to a boil, then reduce heat, cover and simmer 75 minutes. Stir in pasta and cook 10 minutes more, until pasta is tender.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 290.5
Fat: 12.6 g
Saturated fat: 4 g
Carbohydrates: 28.6 g
Sugars: 3.4 g
Dietary fiber: 4.1 g
Protein: 17.4 g
Cholesterol: 34.6 mg
Sodium: 337.4 mg
Cream Tacos


Ingredients:
evaporated milk, onion, chilies, boneless chicken, corn tortillas, cheddar cheese

Directions:
"Mix all ingredients except cheese and tortillas.  Bring to boil.  Layer tortillas, chicken mixture, and cheese.  Bake 20-30 minutes at 325.  Let set 10-15 minutes before serving."
Frankfurter Vegetable Stir-fry


Ingredients:
onion, carrot, green bell pepper, garlic, garlic powder, green cabbage, cornstarch, soy sauce

Directions:
In 9 or 10" nonstick skillet, heat oil over medium heat.
Add onion, carrot,pepper and garlic; saute about 5 minutes or until onion is translucent.
Reduce heat to low; add cabbage; cover skillet; cook stirring occasionally, about 10 minutes or until cabbage wilts.
Add frankfurter; cook until heated through.
Meanwhile in measuring cup or small bowl stir broth, cornstarch and soy sauce until cornstarch dissolves; pour over franfurter mixture; cook and stir until slightly thickened.
Fresh Strawberry Sorbet


Ingredients:
fresh strawberries, sugar

Directions:
Rinse, then cut blemishes and tops off strawberries.
Cut strawberries into quarters depending on size.
Place cut strawberries into freezer bag and place into freezer.
Remove frozen fruit from freezer and place into bowl of food processer.
Add sugar to bowl of food processer.
Puree fruit by pulsing processor on and off while gradually adding  apple juice just until sorbet  becomes will blended, smooth, and creamy.
Serve immediately.
Potato Latkes (Jewish Potato Pancakes) - Gluten-Free


Ingredients:
russet potatoes, onion, salt, white pepper, eggs, olive oil

Directions:
Preheat oven to 200 degrees or "warm" setting.
Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink] to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best] over medium-high heat, until just below the smoking point.
Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup] in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato]. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags]. Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.
Autumn Apple Chops


Ingredients:
boneless pork chops, butter, onion

Directions:
Season flour with salt and pepper; lightly flour pork chops. Add pork chops to skillet and cook over medium heat.
Turn chops; stir in onion, butter and apple juice. Bring to a boil, lower heat, cover and simmer for 7-8 minute.
Cream of Potato Soup


Ingredients:
frozen hash brown potatoes, carrot, celery, onion, cheddar cheese, salt, pepper, milk, half-and-half, parsley sprig

Directions:
Combine all ingredients in crockpot without any pre-cooking.
Cook on high 4 to 5 hours or Low 6 to 8 hours.
Just before serving sprinkle cooked bacon and chopped parsley on each individual servings.
Marinated Enoki Salad


Ingredients:
purple cabbage, ground ginger, canola oil, green onions, raw honey

Directions:
Toss the cabbage together with the scallions and enoki in a large salad bowl.
In another bowl;  mix together the vinegar, oil, ginger, and honey.
Pour the marinade into the enoki and cabbage mix and toss to coat then serve!