xiaoxl/recipe_data huggingface dataset:
Meatballs My Gran's Way


Ingredients:
raisins, sultana, hot water, milk, egg, butter, pineapple, brown sugar, tomato sauce, soya sauce, vinegar, Worcestershire sauce, cornflour

Directions:
Soak raisins for 2 hours in hot water.
Soak bread briefly in milk--squeeze then flake into mince.
Add the egg.
Drain raisins (reserving water] and add the mixture.
Shape into balls and brown in oil and butter.
Transfer to casserole dish.
Place water from which the raisins were soaked plus the juice from the tin of pineapple pieces, brown sugar, tomato sauce, soya sauce, vinegar and Worcestershire sauce.
Bring to gentle simmer to amalgamate flavours.
Thicken with cornflour.
Add pineapple pieces.
Pour over meatballs.
Cover with foil.
Cook 1 - 1 1/4 hours at 350°F.
We serve it with rice and not pasta.
Lubed-Up Hot Wings
Category: appetizers-and-snacks
By Chip Homer

A Pittsburgh favorite! Classic hot wings with a sweet and spicy kick. Serve with bleu cheese or ranch dressing.

Ingredients:
4 cups vegetable oil for frying
3  eggs
¼ cup milk
1 cup bread flour
½ cup brown sugar and butter flavored breakfast cereal (such as Cap'n Crunch®), finely ground
5 pounds large chicken wings, patted dry with paper towels
¾ cup unsalted butter, melted
¾ cup hot pepper sauce (such as Frank's RedHot®)
¼ cup bourbon whiskey
3 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon habanero pepper sauce

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together eggs and milk in a bowl. In a separate bowl, stir together the bread flour and ground cereal. Coat the wings in the egg mixture, then in the cereal mixture. Fry the wings, 6 at a time, in the oil until golden brown, 12 to 15 minutes. Let wings drain on paper towels. Preheat oven to 200 degrees F (95 degrees C). Line several baking sheets with parchment paper. While wings are frying, mix the melted butter, hot sauce, bourbon, honey, Worcestershire sauce, and habanero sauce in a large plastic tub with a lid. Place the wings into the sauce, close the lid, and shake to coat wings with sauce. Place the wings on the prepared baking sheets and bake in the preheated oven until the sauce is slightly sticky, about 10 minutes.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 15 servings

Calories: 287
Fat: 23.6 g
Saturated fat: 9 g
Carbohydrates: 4.9 g
Sugars: 4.4 g
Dietary fiber: 0.1 g
Protein: 11.8 g
Cholesterol: 93.7 mg
Sodium: 384.3 mg
King Arthur Sour Dough Bread


Ingredients:
unbleached all-purpose flour, water, unbleached all-purpose flour, water, salt

Directions:
Sponge:
I medium mixing bowl mix starter and flour together.
Mix in water.
Stir for several minutes to activte gluten.
Cover and set aside in warm place for 18-20 hours.
When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
Dough:
Add flour to all of sponge along with the waater, salt and yeast.
Stir to form a shaggy mass.
Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
After an hour ad again at the 2 hour make, ently deflate and fold over  few times.
In 2-3 hours the dough should have almost doubled.
Shaping:
Turn dough out onto  lightly greased owrk surface.  Divide dough in half, and form ech half into a roud.  Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
Place loaves seam-side up and cover.  Let loaves rise for 2 more hours; dough should have almost doubled.
Baking:
Preheat oven to 475F,
Trun loaves out onto  floured aker's peel or stone.
Slash loaves several times
Just before placing in oven spritz several times with water.
Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
Turn oven temp down to 450F and bake for 18-25 minutes.  Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.
Chicken Scallops With Spinach And Blue Cheese


Ingredients:
olive oil, chicken breast halves, pine nuts, blue cheese

Directions:
Preheat the oven to 400ºF.
Pour half the olive oil into a very large frying pan to film the bottom.
Over low heat, gradually add the spinach by handfuls, cover, and stir from time to time as it cooks down.
When all the spinach is barely wilted, put it in a sieve and press out most of the moisture.
Spread the spinach in a wide, shallow ovenproof dish and set aside.
Salt and pepper the chicken cutlets on both sides.
Add the remaining oil to the pan and over medium-high heat saute the chicken, turning to color it golden on both sides.
When the chicken is done, lay the cutlets on the spinach.
In a small bowl, mix together the pine nuts and blue cheese.
Scatter this mixture over the chicken (This much can be done ahead].
Bake the chicken until the cheese is melted and bubbling and the chicken and spinach are piping hot, about 15 minutes.
Serve at once.
St. Louis Pork Steaks
Category: meat-and-poultry
By Marcus Chavers

If you are from St. Louis or have relatives here, you know about Pork Steaks! MMMMMM.  This is a family recipe that my whole family enjoys.  I hope you will as well.  The seasoned cider vinegar leaves grilled pork steaks nice and juicy.

Ingredients:
5  pork shoulder steaks
1 pinch seasoned salt to taste
⅛ teaspoon seasoned pepper to taste
2 cups apple cider vinegar
1 ½ cups water

Directions:
Preheat grill to medium-low heat. Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste. Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.

Prep time: 4 mins
Cook time: 45 mins
Total time: 49 mins
Yields: 5 steaks

Calories: 517.4
Fat: 36.1 g
Saturated fat: 12.5 g
Carbohydrates: 1 g
Sugars: 0.4 g
Protein: 40.3 g
Cholesterol: 161.9 mg
Sodium: 194.3 mg
Creamy Cheesy Spinach Dip
Category: appetizers-and-snacks
By missbriannacarline

This recipe doesn't contain mayo or sour cream like most, so it's very cheesy and very delicious. I'm asked for the recipe every time I make it. For those who don't want a strong cheese like Cheddar, you can replace it with anything you like or even leave it out altogether. I like adding the Cheddar because it adds color and a little more flavor.

Ingredients:
1 tablespoon olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
2 (10 ounce) packages frozen spinach - thawed, drained, and chopped
½ cup milk
6 ounces cream cheese
½ cup shredded mozzarella cheese
¼ cup shredded Cheddar cheese
2 dashes Worcestershire sauce
salt and ground black pepper to taste
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil. Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl. Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese. Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

Cook time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 114.8
Fat: 8.8 g
Saturated fat: 4.9 g
Carbohydrates: 3.9 g
Sugars: 1.2 g
Dietary fiber: 1.5 g
Protein: 6.1 g
Cholesterol: 24.9 mg
Sodium: 155 mg
Chicken With Cranberries


Ingredients:
all-purpose flour, salt, pepper, cinnamon, boneless skinless chicken breast halves, butter, frozen cranberries, water, brown sugar, ground nutmeg

Directions:
In a shallow bowl, combine flour, salt and pepper; dredge the chicken.
In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside.
In the same skillet, combine the onion soup base, cinnamon,cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes.
Place chicken on top; cover and simmer for 30 minutes.
To serve, spoon cranberry mixture over chicken.
Tip:
I made it with Light Becel intead of butter.
I used frozen but fresh cranberries work.
Easy French Toast Casserole
Category: main-dish
By Heather Bogle

Delicious and decadent, simple spin on French toast. Got the idea from a bed and breakfast in the south. Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit!

Ingredients:
1 cup brown sugar
½ cup butter
1 (8 ounce) loaf crusty French bread, cut into bite-size pieces, or as needed
2 cups milk
6  eggs
2 teaspoons vanilla extract
1 pinch ground cinnamon, or to taste
1 tablespoon brown sugar, or as needed

Directions:
Grease a 9x12-inch baking dish. Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top. Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture. Bake in the preheated oven until browned and bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 8 hrs 50 mins
Yields: 1 French toast casserole

Calories: 382.3
Fat: 17 g
Saturated fat: 9.4 g
Carbohydrates: 48.1 g
Sugars: 32.3 g
Dietary fiber: 0.7 g
Protein: 10.2 g
Cholesterol: 174.9 mg
Sodium: 352.1 mg
Kittencal's Thousand Island Dressing


Ingredients:
onions, garlic clove, mayonnaise, ketchup, chili sauce, white vinegar, white sugar, seasoning salt, ground black pepper

Directions:
In a processor process all ingredients for about 10 seconds., Season with salt and pepper to taste, then add in the chili sauce if using., Cover and chill a minimum of 5 hours before using.
Tamari Almonds


Ingredients:
tamari soy sauce, Worcestershire sauce, granulated sugar

Directions:
Preheat oven to 250 degrees F.
Place the almonds in a large bowl along with the tamari, Worcestershire and sugar. Toss until well coated. Spread the almonds out on two baking sheets with sides.
Bake almonds, stirring the almonds a few times throughout baking, about 25 to 30 minutes. Cool almonds completely on pans then transfer to an airtight container.
Garlic Chicken


Ingredients:
cornstarch, oyster sauce, chicken breast, garlic cloves, zucchini

Directions:
Combine 1/2 cup cold water, cornstarch, stir-fry and oyster sauces; stir until cornstarch dissolves.
Combine chicken and garlic.
Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray. Add half the chicken; stir-fry 2 to 3 minutes, or until lightly browned and cooked through.
Remove from pan. Spray inside of same pan with additional cooking spray. Add remaining chicken; stir-fry 2 to 3 minutes, or until lightly browned and cooked through.
Remove from pan. Spray inside of same pan with additional cooking spray. Add zucchini; stir-fry 2 minutes.
Stir in chicken, corn and cornstarch mixture. Cook and stir 2 minutes, or until all is hot.
Serve immediately with rice. Garnish with cherry tomato halves, as desired.
Soft Ginger Cookies


Ingredients:
all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, salt, butter, white sugar, egg, water, molasses, white sugar

Directions:
Pre-heat oven, 350 degrees F.
Mix flour, ginger, baking soda, cinnamon, cloves and salt.
In a separate bowl, cream butter and 1 cup of the sugar.
Beat egg into the butter and sugar and then add the  water and molasses to that mixture.
Add dry ingredients to the wet ones.
Shape dough into balls about the size of a walnut.
Roll the balls in remaining 2 tablespoons of sugar.
Place the balls on a parchmant-lined cookie sheet.
Flatten the balls slightly.
Bake for 8-10 minutes.
Let them cool on the baking sheet a bit (about 5 minutes] before you transfer to a wire rack to cool.
I store these in large zip-lock bags to keep them nice and soft. If it's going to be a while before I eat them, I sometimes add a slice of bread to the bag. I think that helps keep them soft as well.
Cheese-Filled Breakfast Puffs


Ingredients:
"cheese"

Directions:
Cook sausage according to package directions; drain.
Unroll crescent dough; separate into 14-triangles (there are two extra triangles].
Place one strip cheese and one sausage link onto wide end of each triangle.
Roll up, starting with the wide end.
Place seam side down on ungreased baking sheets.
Bake at 375 degrees F 10-12 minutes or until golden brown.
Serve with cheese sauce, salsa or spicy jam.
Deer Marinade


Ingredients:
soy sauce, sriracha sauce, maple syrup, onion

Directions:
Pour enough soy sauce in a bowl to lightly cover the meat. For example, for 8oz or meat, use about 3 tablespoons
Add sriracha sauce and maple syrup to suit your taste. If unsure, keep adding small amounts of each at a time, and taste until you are satisfied. For me, I add a squirt of sriracha and about a half tablespoon of maple syrup for 8oz of meat.
Mix well and pour marinade, deer meat and onions ziplock bag.
Move marinade around in the bag until it coats the meat and onions. Close the bag and try to squeeze out the air. Place in the refrigerator and marinade for about 8 hours.
When you are ready, cook the deer meat on the grill or pan. If you want you can also cook the marinade seperately as a little drizzle sauce, but be careful because it may burn b/c of the maple syrup, depending on how much of it was added.
Teriyaki Turkey Burgers


Ingredients:
ground turkey, garlic cloves, green onions, sesame seeds, mayonnaise, wasabi paste

Directions:
Combine ground turkey, garlic, ginger, green oions, sesame seed and breadcrumbs. Shape into 6 patties.
Grill burgers for 10-12 minutes, turning once.
Internal temperature should be 165°F.
Mix together mayonnaise and wasabi paste; spread on 6 lightly toasted buns.
Serve with sliced cucumber, watercress or arugula.
Bananas Foster Cheesecake
Category: desserts
By Evil Mime

If you like cheesecake and bananas, then you'll love this hybrid dessert recipe including pecans, caramel sauce, and dark rum.

Ingredients:
¾ cup all-purpose flour
¾ cup finely chopped pecans
4 tablespoons unsalted butter
2 tablespoons packed brown sugar
½ teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas
1 cup sour cream
1 ½ tablespoons fresh lemon juice
1 tablespoon dark rum
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 pinch salt
1 (8 ounce) jar caramel sauce
2 tablespoons dark rum
1 (8 ounce) container whipped topping
2 tablespoons finely chopped pecans, or more to taste
2  bananas, thinly sliced
¼ cup lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan. Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on. Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust. Place the springform pan in a large roasting pan; add enough water to come halfway up the sides. Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight. Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter. Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum. Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.

Prep time: 40 mins
Cook time: 1 hr 35 mins
Total time: 13 hrs 15 mins
Yields: 1 9-inch cheesecake

Calories: 649.1
Fat: 33.7 g
Saturated fat: 16.9 g
Carbohydrates: 78.5 g
Sugars: 39.3 g
Dietary fiber: 3.3 g
Protein: 9 g
Cholesterol: 127.6 mg
Sodium: 274.5 mg
Coconut Chia Seed Oatmeal


Ingredients:
steel cut oats, coconut milk, water, mango

Directions:
In medium pot bring 4-5 cups of water to a boil.
Add steel cut oats, reduce to medium low heat and simmer uncovered for about 25 minutes, stirring occasionally.
Drain oats and rinse well with cold water.
Sprinkle chia seeds over cooked oats.
In medium bowl, whisk together coconut milk, agave nectar and water.
Pour mixture over oats and chia sees and stir until evenly combined.
Set aside to chill in refrigerator for at least 4 hours, but preferably overnight.
Spoon oatmeal into 2 bowls and top each one with 1/4 cup mango and a drizzle of coconut milk (optional] to serve.
Peanut Butter Cookies


Ingredients:
butter, white sugar, peanut butter, egg, flour, baking soda, salt

Directions:
Cream in order given., Add sifted dry ingredients., Form into balls and flatten with fork dipped in water., Bake at 350° for 10 minutes., For added interest, sprinkle with a few coloured trimettes.
California and Maki  Rolls (Japanese Sushi)


Ingredients:
lemon, avocado, nori, sushi rice, Sushi Rice Made in Bamboo Steamer, sesame seeds, cucumber, pickled ginger, wasabi, soy sauce

Directions:
Squeeze the lemon juice over the avocado to prevent browning.
Cover a bamboo rolling mat with plastic wrap.
Cut nori sheets in half crosswise.
Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
To make Califronia Rolls:
Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
Sprinkle the rice with sesame seeds.
Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down.
Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
To make Maki:
Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
Press the rice down firmly but gently.
Sprinkle sesame seeds on the rice.
Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
Pull away the mat and set aside.
Cover with a damp cloth.
Repeat until all of the rice has been used.
Cut each roll into 6 pieces.
Serve with pickled ginger, wasabi and soy sauce.
Plum Agua Fresca


Ingredients:
plums, lemons, limes, water, Splenda granular, sugar

Directions:
Squeeze plum pulp from skin and pit and puree., Stir plum puree with the remaining ingredients and chill.
Crusader Cake


Ingredients:
vanilla instant pudding mix, allspice, ground cloves, beer, eggs, ground cinnamon, ginger, ground cardamom, powdered sugar, butter, lemon peel, lemon juice

Directions:
Preheat oven to 350 degrees.
In a large bowl mix all ingredients well, then mix on medium speed for 3 minutes.
Grease and flour a bundt pan or use Bakers Joy spray.
Bake for 50-60 until cake pulls away from the pan and toothpick inserted in center comes out clean.
Cool in pan for 25 minutes.
Then remove cake from pan and continue cooling on rack.
Glaze:
In a small bowl mix all glaze ingredients and spread over top of cooled cake.
Simply Potatoes Cheesy Hash Browns


Ingredients:
sour cream, onion, butter, margarine, butter, margarine

Directions:
Heat oven to 350°F Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl, combine all hash brown ingredients; mix well. Spread into prepared baking dish.
In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
*Tip: An 11x17-inch rectangular or 8-inch square baking dish can be used.
To Die for Blueberry Muffins


Ingredients:
flour, white sugar, salt, baking powder, egg, milk, fresh blueberries, white sugar, flour, butter, cinnamon

Directions:
Preheat oven to 400 degrees F.
Grease muffin tins or line with paper.
To make muffin batter, combine the first 4 ingredients.
Place vegetable oil in 1 cup measuring sup, add egg and extract and then enough milk to fill the cup. (approximately 1/3 cup milk].
Mix this with the dry ingredients.
Fold in blueberries lightly.
Fill prepared muffin cups to the top and sprinkle with crumb topping.
To make crumb topping, combine the last 4 ingredients.
Mix with fork and sprinkle over muffins before baking.
Bake 20-25 minutes in preheated oven or until muffins test done.
Creamy Beef & Rice Casserole


Ingredients:
olive oil, lean ground beef, onion, carrot, garlic, soy sauce, Worcestershire sauce, black pepper, white rice, hot water

Directions:
In a deep skillet (with a lid], saute the onions and carrots in the olive oil about 5 minutes.
Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.].
When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.
Last Minute Garlic Cheese Dip


Ingredients:
cream cheese, sour cream, garlic clove, basil, cracked pepper

Directions:
Pop all ingredients, except herbs, into the bowl of your food processor and pulse until all is very well combined.
Put cheese mixture into a nice serving bowl and mix in the herbs.
Chill or serve as it, and enjoy!