xiaoxl/recipe_data huggingface dataset:
Smoked Rabbit
Category: meat-and-poultry
By Soup Loving Nicole

Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.

Ingredients:
¾ cup water
½ cup apple cider vinegar
¼ cup dry white wine
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (3 pound) whole rabbit
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley flakes

Directions:
Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours. Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined. Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour. Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature. Preheat an electric smoker to 250 degrees F (120 degrees C). Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

Prep time: 10 mins
Cook time: 3 hrs 30 mins
Total time: 1 day
Yields: 8 servings

Calories: 234.5
Fat: 9 g
Saturated fat: 2.7 g
Carbohydrates: 1.6 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 32.6 g
Cholesterol: 91.6 mg
Sodium: 1482 mg
Peanut Butter Fudge


Ingredients:
sugar, milk, creamy peanut butter, marshmallow creme

Directions:
IT'S BEST TO MEASURE OUT THE PB AND THE GET THE MARSHMALLOW CREME OUT OF THE JAR BEFORE YOU START. THAT WAY IT'S READY FOR YA. YOU DON'T WANT TO BURN SUGAR!
Decided to add some tips for people that are not familiar with baking. I find the BEST thing to use to stir the sugar and then ultimately the PB and Marshmallow creme is a silicone spatula. It won't allow anything to stick to it.
Spray a 9x13 pan with PAM or other cooking spray. Set aside.
In a LARGE saucepan bring sugar and milk to boil, BOIL for 3 minute Stirring constantly. Don't let the boil get too rapid to where it is spitting up at you -- it wil burn you!
Add peanut butter and marshmallow creme, mix well. Turn down the heat to low, just enough to heat the peanut butter and melt the marshmallow creme. Stir until it is all blended. No lumps of marshmallow creme left. It takes some elbow grease, so be prepared.
Quickly pour into your buttered pan.
Chill until set.
ENJOY!
Chicken With Cider and Bacon Sauce


Ingredients:
boneless skinless chicken breast halves, salt, pepper, bacon, onion, apple cider, low sodium chicken broth

Directions:
Flatten each chicken breast half to 1/2 inch thick.  Sprinkle evenly with salt and pepper.
Cook bacon in large nonstick skillet over med heat til crisp.  Remove bacon from pan.  Add chicken to drippings; cook 6 min on each side or til cooked through.  Remove chicken from pan and keep warm.
Add onion to pan; cook 2 min or til tender.  Add cider and broth; bring to a boil, scraping pan to loosen browned bits.  Cook til reduced to 1/2 c (about 5 min].  Stir in cooked bacon and serve sauce over chicken.
French-Fried Onion Rings


Ingredients:
onions, flour, milk, egg

Directions:
Peel onions., Cut in quarter inch slices., Separate into rings., Mix flour, milk and egg together., Dip onion rings in this mixture., Fry in 357F hot vegetable oil., Takes about 2 mins per side., Drain on paper towel., Sprinkle with salt, if desired.
Black Walnut Ice Cream
Category: desserts
By OCEANVIXEN79

My dad and I loved black walnut anything.  Black walnuts taste very different than English walnuts so I created this one on his behalf.  I like it best topped with caramel sauce or honey.

Ingredients:
½ cup superfine sugar
2 cups light cream
1 cup half-and-half cream
½ teaspoon black walnut extract
½ cup chopped black walnuts

Directions:
In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 quart

Calories: 253
Fat: 19.7 g
Saturated fat: 9.6 g
Carbohydrates: 16.8 g
Sugars: 12.7 g
Dietary fiber: 0.5 g
Protein: 4.4 g
Cholesterol: 50.8 mg
Sodium: 36.7 mg
Marinated Artichoke Hearts & Mushrooms


Ingredients:
artichoke hearts, lemon juice, sugar, salt, dry mustard, pepper, basil, garlic, mushroom, diced pimento

Directions:
Drain artichoke hearts thoroughly& cut into quarters.
Combine next 8 ingredients in a large bowl until well blended.
Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
Stir or toss mixture occasionally.
Berry Fruit Salad
Category: salad
By faulknor

Mixture of different delicious berries.

Ingredients:
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar

Directions:
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 45.1
Fat: 0.4 g
Carbohydrates: 10.9 g
Sugars: 6.4 g
Dietary fiber: 3.7 g
Protein: 0.9 g
Sodium: 0.7 mg
Chocolate Chip Cookie Bars


Ingredients:
shortening, sugar, brown sugar, eggs, water, vanilla, flour, wheat germ, salt, baking soda

Directions:
Cream shortening and sugars. Add eggs, water and vanilla, beating until light and fluffy.
Mix in dry ingredients, adding chocolate chips last.
Spread into a greased jelly roll pan and bake at 350 for approximately 20 minutes or a 9x13 pan and bake for 30-35 minutes. Do not overcook-the middle should be gooey.
Best served warm, with ice cream!
Chocolate Babka
Category: bread
By Lilia

Of all of the breads I've baked, my friends love this one the most. It's soft and moist, and the chocolate just melts in your mouth when you bite into a slice. I hope you'll like it as much as we do!

Ingredients:
¾ cup milk
¼ cup butter
2 cups bread flour
2 cups all-purpose flour
2 teaspoons active dry yeast
¼ cup white sugar
¼ cup water  (Optional)
1  egg
¾ teaspoon salt
5 (1 ounce) squares semisweet chocolate, finely chopped
1 ½ teaspoons ground cinnamon
⅓ cup white sugar
¼ cup butter, chilled
¼ cup confectioners' sugar
¼ cup all-purpose flour
¼ cup butter, chilled
1  egg beaten with
1 tablespoon water for glaze  (Optional)

Directions:
Warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. Combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well. Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours. Make the chocolate filling and the streusel while the dough is rising. For the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter with a fork. To make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs. When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes. Roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. Repeat with the second piece of dough. Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

Prep time: 2 hrs 35 mins
Cook time: 25 mins
Total time: 3 hrs
Yields: 2 ring-shaped loaves

Calories: 377.9
Fat: 20 g
Saturated fat: 11.8 g
Carbohydrates: 45.6 g
Sugars: 22.6 g
Dietary fiber: 2.1 g
Protein: 6.2 g
Cholesterol: 75.3 mg
Sodium: 295.2 mg
Broccoli Cheese Soup


Ingredients:
margarine, onion, flour, milk, broccoli, cheese, salt, pepper

Directions:
Melt oleo in saucepan., Add onion and cook until tender., Blend in flour until mixture is smooth., Add milk, broccoli, cheese and seasonings., Cook until mixture thickens and cheese is melted, stirring constantly.
Kymartin6's Jalapeno Poppers


Ingredients:
bacon, cream cheese, sharp cheddar cheese, monterey jack cheese, chili powder, garlic powder, salt

Directions:
Arrange the jalapeño halves on a large cookie sheet.
Mix the remaining ingredients thoroughly. This is best done with a food processor but if, like me, you don't have one a fork and plenty of elbow grease will do the job.
Pack the cheese mixture into the jalapeño halves so that it rounds up a bit.
If you're lucky the size of the jalapeños and the amount of the cheese will work out right. If not you either have some jalapeños to use for something else (Recipe #243399 or Recipe #250732 perhaps], or you have bacon-cheese mix to spread on crackers.
Bake at 350°F for 30-35 minutes.
Enjoy hot, lukewarm, cold, or briefly rewarmed in the microwave.
Reputedly, they are excellent with beer. I don't like beer so I can't say. However, if you like beer you can consider that expert advice. ;] :D LOL.
Variations include substituting mozzarella for the sharp cheddar, substituting cracker crumbs or crushed potato chips for the bread crumbs, and drastically reducing the amount of bread crumbs for a lower-carb option.
My Chocolate Banana Oatmeal


Ingredients:
quick-cooking oatmeal, artificial sweetener, banana

Directions:
Add oatmeal, cocoa, and sweetener to a microwave safe bowl.
Add amount of water as directed on package for microwave cooking.
Cook in microwave. Half way through take out and gently stir in banana slices.
Finish cooking time, sprinkle with chocolate covered wafers and let stand for about a minute so the chocolate can get gooey.
Enjoy!
Creole Pineapple Coleslaw


Ingredients:
mayonnaise, yellow mustard, green cabbage, red cabbage, pineapple

Directions:
Combine first three ingredients and stir until blended.
Combine cabbages, carrots and pineapple in a serving bowl; toss together.
Pour dressing over vegetable and pineapple mixture; mix well.
Season with salt and pepper to taste.
Fresh Tomato Soup


Ingredients:
extra virgin olive oil, onion, celery ribs, garlic cloves, fresh tomatoes, sugar, dried basil leaves, dried oregano, salt, ground black pepper, bay leaf, hot red pepper flakes, unsweetened soymilk

Directions:
Take a medium-sized pot, and put it on the stove at medium heat with the olive oil in it.
When the oil heats up a little, add the chopped onion, celery ribs and garlic, and stir until the vegetables are coated with oil.
Cook the vegetables until they start loosing their raw aroma (they will become somewhat wilted and translucent], stirring from time to time. This will take around 5 minutes. They must not turn brown or golden. If they do so before wilting, lower the heat and continue cooking.
Add the tomatoes and stir until some juice forms in the pan.
Then, add the sugar, basil, oregano, salt, black pepper, bay leaf and hot red pepper flakes (if using].
Cover the pot and turn up the heat until it boils.
Immediately reduce the heat to a simmer, and let it cook for 5 more minutes.
Take off the lid, stir to verify if the tomatoes have softened. If they haven't, cook a couple more minutes, if they have, take out the bay leaf.
Coarsly blend using a stick blender. This soup doesn't need to have a smooth puree texture, it's good when there are still bits of vegetables.
Lastly, add in the soymilk and either leave on the heat until it's warm enough to serve or put in a jar to consume later.
Andouille Sausage and Corn Chowder
Category: soups-stews-and-chili
By Wyattdogster

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Ingredients:
2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2  bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3  Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

Directions:
Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes. Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more. Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute. Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes. Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes. Season the chowder with salt and black pepper. Remove and discard the bay leaves. Garnish with cilantro to serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 439.4
Fat: 31.7 g
Saturated fat: 13.3 g
Carbohydrates: 28.2 g
Sugars: 4.7 g
Dietary fiber: 3.5 g
Protein: 13.3 g
Cholesterol: 76.7 mg
Sodium: 627 mg
Baja Citrus Marinade (Chicken or Pork Chops)


Ingredients:
chicken breasts, vinegar, soy sauce, onion powder, garlic powder, salt, cayenne

Directions:
Whisk or stir together all ingredients.
Place meat in a rectangular shaped pan or dish and pour marinade over all contents.
Turn and move pieces to ensure best coverage of marinade. (Turn halfway through if you are at home.].
Marinate for 4 or more hours (or overnight].
Grill until cooked thoroughly!
Cheese and Bacon Soup


Ingredients:
bacon, celery, onion, carrot, green pepper, canned corn niblet, flour, salt, black pepper, half-and-half, milk, chicken broth, vegetable broth, sharp cheddar cheese

Directions:
In a large heavy bottom soup pot cook bacon until browned and crisp., Remove and pour off 1/2 of the drippings., Cook the veggies over medium heat for around 5 minutes or until tender., Blendnd the flour, salt and pepper., Slowly stir in the half and half, milk and broth., Add 1/2 of the cooked bacon, crumbled., Cover and cook until thick and bubbly, stirring occasionally for 15 minutes., Add the cheese stirring untel melted and well blended., Crumble remaining bacon and garnish the soup.
French Blueberry Tart


Ingredients:
low-fat vanilla yogurt, powdered sugar, blueberries, lemon juice, lemon zest, cornstarch, sugar, water

Directions:
Place a yogurt strainer or a mesh strainer lined with a fine cheesecloth or coffee filter over a jar to catch the whey and place the yogurt into the prepared strainer; place the jar(s] in the refrigerator and allow to drain for 24 hours.
Prepare the tart shell as directed and allow to cool.
While cooling, prepare the blueberry topping by placing half the blueberries, lemon juice, lemon zest, cornstarch, sugar and water in a medium saucepan.
Bring to a boil and cook until thickened and clear; stir in the remaining berries; set aside and allow to cool until it just warm to the touch.
Place the strained yogurt in a medium mixing bowl, whisk in powdered sugar.
Spoon the sweetened yogurt into the cooled tar shell and top with blueberry topping.
Place in refrigerator and allow to sit until thoroughly chilled.
Chocolate Strawberries
Category: desserts
By Colin

The world's simplest dessert! Strawberries dipped in chocolate.

Ingredients:
5 ounces bittersweet chocolate, chopped
1 pint fresh strawberries with leaves

Directions:
In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth.  Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem.  Place, stem side down, on wire rack and chill in refrigerator until hardened.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 pint

Calories: 59.8
Fat: 3.2 g
Saturated fat: 1.9 g
Carbohydrates: 7.2 g
Sugars: 5.4 g
Dietary fiber: 1.2 g
Protein: 0.8 g
Cholesterol: 0.4 mg
Sodium: 0.7 mg
Peppermint Crisp Tart / Pie


Ingredients:
"chocolate"

Directions:
(The amounts are just estimates. Generally I'd say 1 packet biscuits, 1 slab peppermint chocolate and 1 tin condensed milk, and 500 ml cream but 'Zaar doesn't accept those quantities.].
Place the condensed milk in a pot of water and boil for three hours. Allow to cool completely.
Grate the chocolate, keeping some separate for topping.
Place the biscuits (tennis biscuits if you can find, otherwise malted milk biscuits or similar] in a shallow glass dish.
Beat the double cream till it is stiff, then add the grated chocolate and caramelised condensed milk and stir in gently. If you beat it again, the cream will fall flat and won't set properly.
Spoon a layer of the cream mixture on to the milk biscuits, then add another layer of biscuits, topped again with the cream. Repeat the process 3 or 4 times, depending on the depth of your dish.
Finish with the cream mixture and sprinkle with chocolate.
Place in the fridge for an hour to set, and keep refrigerated.
Instant Pot® Collard Greens
Category: side-dish
By Trevor Barrett

Quick Southern-style collard greens made in your Instant Pot®.

Ingredients:
1 bunch collard greens
4 thick slices bacon, cut into 1-inch pieces
4 cups water
2 tablespoons white vinegar
4 cups chicken broth
salt to taste

Directions:
Rinse  ; remove and discard thick parts of stems. Chop greens to desired size. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until brown and crisp, about 5 minutes. Turn off Saute function. Pour in water and vinegar. Scrape the bottom of the pot to release stuck bits of bacon. Add collard greens and stir to coat. Pour in chicken broth and season with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes. Quick-release remaining steam, according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with more salt if necessary.

Prep time: 10 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 6 servings

Calories: 67.9
Fat: 4.2 g
Saturated fat: 1.2 g
Carbohydrates: 3.5 g
Sugars: 1 g
Dietary fiber: 1.7 g
Protein: 4.3 g
Cholesterol: 13 mg
Sodium: 988.3 mg
No Guilt Cheesecake
Category: desserts
By Charlotte

Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese.  Wonderful served with fruit.

Ingredients:
2  (16 ounce) containers French vanilla yogurt
5  eggs
1 cup white sugar
1 teaspoon vanilla extract
1 ½ cups graham cracker crumbs
1 teaspoon white sugar
2 tablespoons butter, melted

Directions:
Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid.  Pour yogurt on top of the paper towel.  Set in refrigerator for 12 to 24 hours.  Use this yogurt curd like cream cheese. Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine.  Spread mixture in the bottom of a 9 inch springform pan. Mix yogurt curd with 1 cup sugar, eggs, and vanilla.  Pour over crust. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester.  Let sit 24 hours before serving.

Yields: 1 -9 inch cheesecake

Calories: 221.5
Fat: 6 g
Saturated fat: 2.6 g
Carbohydrates: 35.6 g
Sugars: 30.8 g
Dietary fiber: 0.3 g
Protein: 7 g
Cholesterol: 86.3 mg
Sodium: 155.6 mg
Keto Fathead Bread
Category: bread
By timhuckaby

This low- to net zero-carb bread can be used for bagels, pizza dough, and breakfast bread rolls.

Ingredients:
¾ cup shredded mozzarella cheese
2 ounces cream cheese
1  egg
⅓ cup almond flour
2 teaspoons baking powder
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese

Directions:
Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted. Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese. Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper. Remove dough from refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in 1/2 to form a top and bottom bun. Place dough, cut-sides down, on the prepared baking sheet. Bake in the preheated oven until golden and set up, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 sandwich rolls

Calories: 240.4
Fat: 19.4 g
Saturated fat: 9 g
Carbohydrates: 4.2 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 13.5 g
Cholesterol: 90.5 mg
Sodium: 522.2 mg