xiaoxl/recipe_data huggingface dataset:
Oven Barbecued Beef Brisket II
Category: main-dish
By MARCIA ELLIS

Extremely easy recipe which is my family's favorite!  Can be done in the oven or crock pot.

Ingredients:
2 ½ pounds beef brisket
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 (1 ounce) package dry onion soup mix
1 (12 fluid ounce) can or bottle chile sauce

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a roasting pan, place brisket fat side up. In a small bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket. Cover, and bake in preheated oven for 3 to 4 hours. Uncover the brisket during the last hour of cooking.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 5 mins
Yields: 4 servings

Calories: 978.2
Fat: 75.4 g
Saturated fat: 30.3 g
Carbohydrates: 21.4 g
Sugars: 9.9 g
Dietary fiber: 0.4 g
Protein: 51 g
Cholesterol: 207 mg
Sodium: 803.6 mg
Deli at 5th Pecan Pie


Ingredients:
all-purpose flour, sugar, salt, coconut oil, cold water, eggs, brown sugar, light corn syrup, pecans, white sugar, butter, vanilla

Directions:
CRUST:
Mix sugar, salt, coconut oil, and flour to create a crumbly mixture.
Add cold water until a ball forms. Do NOT over mix.
Press dough into the bottom and 2 inches up the sides of a spring form pan.
FILLING:
Mix thoroughly eggs, brown sugar, corn syrup, chopped pecans, sugar, butter, and vanilla.
Pour filling into pie shell.
OPTIONAL: Top pie with pecan halves, forming several decorative concentric circles.
Bake at 325 degrees for 1 hour.
NOTE: It will still be a little jiggly in the center if you shake the pan--this does not mean it isn't done. Do NOT over bake.
Allow pie to cool completely before serving.
Top with whipped cream or vanilla ice cream.
BakinBaby's Ribs and Sauerkraut


Ingredients:
country-style pork ribs, sauerkraut, dark brown sugar, onion, apple, ground pepper

Directions:
Preheat oven to 350.
Season ribs with sea salt and fresh ground black pepper.
Brown ribs in skillet with a bit of olive oil, turning to make sure ribs and brown on all sides.
Add saurkraut (no drained], onion, brown sugar,apple and juice to 2 quart baking dish (with lid].
Combine browned meat with kraut mixture.
Bake in covered pan about 2 hours or until pork is tender.
You may need to add more apple juice if mixture begins to dry out.
Honey Carrot and Date Muffins


Ingredients:
xanthan gum, gluten free baking powder, baking soda, salt, carrot, dates, raw honey, milk, eggs

Directions:
Preheat oven to 180C/350°F.
Sift flours, baking powder and salt and mix evenly.
Melt the honey in a small saucepan on low heat.
Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
Keep the mixer running, and gradually add in the dry ingredients – mix thoroughly.
Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.
Easy Honey Barbecue Chicken Drumsticks


Ingredients:
chicken legs, seasoning salt, pepper, onions, garlic, green bell peppers, tomato sauce, cider vinegar, honey, brown sugar, prepared yellow mustard, Worcestershire sauce, paprika

Directions:
Season chicken legs with seasoning salt and pepper.
In a fry pan with oil, brown the chicken legs on all sides.
Place the chicken legs in a greased casserole dish.
Sprinkle with chopped onions and garlic (if using].
In a bowl combine all remaining ingredients; mix well, and then pour over the chicken (mix slightly to coat the chicken legs].
Bake in a 350 degree oven for about 40-45 minutes, or until the chicken legs are done.
*Note* if you find that the sauce is too thin at the end of cooking, place the chicken in a large bowl, and transfer the sauce to a saucepan to boil down and reduce slightly for about 30 minutes.
Ermine Icing
Category: desserts
By atp

Originally known as ermine icing or butter roux icing, you can change up the flavor with any extract you want to try. I love adding peppermint extract for a pop of holiday flavor.

Ingredients:
1 ½ cups milk
6 tablespoons all-purpose flour
1 ½ cups white sugar
¾ cup unsalted butter
1 pinch salt to taste
1 tablespoon vanilla extract

Directions:
Cook milk and flour together in a saucepan over medium-high heat, stirring constantly, until thickened to the consistency of pudding. Bring to a boil; pour into a heat-proof container. Lay a piece of parchment paper directly on the surface to prevent a skin from forming. Refrigerate for 8 hours to overnight. Cream sugar, butter, and salt together in a stand mixer or using a hand mixer until sugar granules disappear. Remove boiled milk mixture from the refrigerator and stir with a spatula to ensure there are no lumps. Slowly pour into the creamed butter, mixing on low speed until completely incorporated. Stop the mixer and scrape down the bowl. Increase speed to medium and beat until frosting is light and fluffy, 5 to 10 minutes. Beat in vanilla extract.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 3 cups

Calories: 57.8
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 7.4 g
Sugars: 6.6 g
Protein: 0.4 g
Cholesterol: 8.2 mg
Sodium: 6.8 mg
Sugar Cookies for Charishma


Ingredients:
flour, baking powder, butter, shortening, sugar, egg, vanilla, powdered sugar, vanilla, milk

Directions:
Cream butter and shortening together, add sugar, baking powder and a dash of salt.
Beat until combined, scraping bowl.
Add egg and vanilla.
Beat in as much of the flour as you can with the mixer.
Stir in remaining flour.
Cover and chill for 3 hours or until easy to handle.
On a lightly floured surface, roll half of the dough at a time to 1/8" thick.
Cut into shapes with a cookie cutter.
Place on an ungreased cookie sheet.
in a conventional oven bake at 375F 7-8 minutes or until edges are firm and bottoms are slightly browned.
Cool on a wire rack, or on waxed paper on the countertop.
Frost with icing when cooled.
For a convection oven, I have seen that you would bake them on 325F for 7-8 minutes.
If you take them out and let them sit on the pan for a minute, they will continue to cook.
I usually take mine out a bit early, when they look like they aren't quite done yet.
This lets them stay soft and chewy.
Another tip is to drop the pan flat onto the counter after removing from the oven, this helps to spread them out so they aren't so puffed up.
For the icing, just mix the 3 ingredients together until it is a good spreading consistency, adding extra milk 1 teaspoon at a time.
Add a drop of food coloring.
Eruvian Aji Amarillo Sweet Potato Wedges


Ingredients:
sweet potatoes, kosher salt

Directions:
Preheat oven to 425°F.
Combine RawSpiceBar's Aji Amarillo Spices and salt to taste.
Cut potatoes lengthwise into 1 inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in the middle of oven for about 20 minutes.
Turn wedges over with a spatula and roast until slightly golden, 15 to 20 minutes more.
Nutella Buttercream Frosting


Ingredients:
unsalted butter, confectioners' sugar, milk, vanilla extract

Directions:
mix all ingredients with a mixer., spread on your favorite cakes and cupcakes to your heart's desire!
Southern Smothered Pork Chops in Brown Gravy
Category: main-dish
By TXRachel

Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!

Ingredients:
4 tablespoons butter
1  onion, thinly sliced and quartered
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced baby bella mushrooms, or more to taste
1 tablespoon chopped fresh parsley
4  center-cut pork chops
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
cooking spray

Directions:
Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside. Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat. Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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

Calories: 358.8
Fat: 20.4 g
Saturated fat: 10.3 g
Carbohydrates: 13.6 g
Sugars: 3.1 g
Dietary fiber: 1.7 g
Protein: 29.7 g
Cholesterol: 95.7 mg
Sodium: 828.5 mg
Stacked Burrito Pie


Ingredients:
onion, garlic cloves, turkey, chicken, chili powder, cumin, salt, water, black beans, frozen corn kernels, flour tortillas, salsa, sour cream, cheddar cheese, monterey jack cheese

Directions:
In a large skillet over medium low heat, warm the oil.  Add the onion and sauté for 5 minutes, stirring often.  Add garlic and sauté another minute.
Increase heat to medium, add ground beef or poultry, chili powder, and cumin.  cook the mixture until meat is crumbled and cooked through, stirring often, about 5 minutes.  Add the salt, water, black beans, and corn and bring to a boil.  Reduce heat and simmer/boil, stirring occasionally, for about 20 minutes, until liquid evaporates.  Remove from heat and let cool for 10 minutes.
Heat the oven to 350 degrees.  Using the rim of a 9 inch spring form pan as a template, trim 3 of the tortillas to the size of the pan.
Butter the bottom and sides of the pan.  Press the UNTRIMMED tortilla evenly into the pan’s bottom.  Spread 2 tablespoons of the sour cream over the tortilla, followed by ¼ cup of salsa.  Spoon and spread a quarter of the meat mixture over the salsa, and follow with a quarter of grated cheese.
Place one trimmed tortilla on top of the cheese layer.  Repeat layering until all ingredients and tortillas are used up.  Finish the top with cheese.
Bake the pie until heated through, about 30 minutes.  Allow it to cool for 10 minutes, then remove the rim from the spring form pan.
Slice into wedges and serve with “taco” stuff!
Chicken Salad Sandwich Mix With Apples and Cranberries


Ingredients:
chicken breasts, granny smith apple, dried cranberries, celery, light mayonnaise, light sour cream, lemon juice, ground cinnamon, salt, pepper, flour tortillas

Directions:
In medium bowl, shret chicken.
Add apple, cranberries, and celery.
In small bowl mix mayonnaise, sour cream, lemon juice, cinnamon, salt, and pepper.
Stir dressing into chicken mixture.
Spoon onto tortillas, wrap, and enjoy.
Tahiniless Hummus
Category: appetizers-and-snacks
By The Bunny Chef

Tahini is $15 a jar here but we love hummus so I often make it without the tahini.

Ingredients:
2 (15 ounce) cans garbanzo beans, drained and liquid reserved
6 tablespoons olive oil
5 tablespoons lemon juice
3 cloves garlic
1 teaspoon salt
1 teaspoon ground coriander
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper

Directions:
Combine garbanzo beans, olive oil, lemon juice, garlic, salt, coriander, cumin, and cayenne in a food processor. Add 4 tablespoons reserved bean liquid and process until hummus is smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 176.6
Fat: 11 g
Saturated fat: 1.5 g
Carbohydrates: 16.6 g
Sugars: 0.1 g
Dietary fiber: 3.3 g
Protein: 3.6 g
Sodium: 500.5 mg
Crisp-Skin High-Roast Butterflied Chicken With Potatoes


Ingredients:
kosher salt, granulated sugar, roasting chickens, russet potatoes, olive oil, table salt, ground black pepper

Directions:
Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using], and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.
Pork Loin Marinade


Ingredients:
garlic clove, lemon, lemon, Dijon mustard, black pepper

Directions:
Place all the ingredients except the meat  in a plastic container and stir well, add the meat and coat both sides and leave for a few hours,.
Heat grill , add the chops and grill  for 5 minutes, or until juices run clear.
Serve with salads and crusty bread - its a quick and simple meal.
Ultimate Chocolate Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, margarine, brown sugar, granulated sugar, vanilla extract, eggs

Directions:
PREHEAT oven to 350 degrees.
MELT 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Let it sit for about 15 minutes to cool.
Low Carb Scalloped Zucchini


Ingredients:
zucchini, egg, cottage cheese, red onion, ham, dried parsley, salt, garlic powder, bacon

Directions:
Preheat oven to 350°F.
Boil the zucchini in salted water for 5 minutes and then drain really well and pat dry.
Mix the egg, cottage cheese, onion, diced ham, parsley, salt and garlic powder together.
Spray a 2 quart casserole with nonstick cooking spray and then layer 1/3 of the zucchini in the bottom.
Layer 1/2 of the cheesy ham mixture over the zucchini and continue layering until finished off with a top layer of zucchini.
Spread the uncooked bacon out over the top and bake for 1 hour at 350°F.
Baked Chicken With Tomatoes, Garlic and Basil


Ingredients:
boneless skinless chicken thighs, grape tomatoes, garlic cloves, fresh basil leaves, olive oil, salt, pepper

Directions:
Preheat oven to 400°F., Place chicken in baking dish., Top with tomatoes, garlic and basil leaves., Drizzle with olive oil, and season with salt and pepper., Bake chicken, uncovered, 40 minutes or until done.
Instant Pot® Roasted Whole Chicken
Category: meat-and-poultry
By RainbowJewels

Roast a whole chicken in a hurry for a speedy dinner with an Instant Pot® when you're short on time.

Ingredients:
1 (5 pound) roasting chicken, rinsed, giblets removed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 pinch dried rosemary, or to taste
1 pinch dried parsley, or to taste
2 tablespoons extra virgin olive oil
2 teaspoons cornstarch  (Optional)
1 cup chicken stock

Directions:
Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken, breast-side down. Cook until skin is browned, about 5 minutes. Use tongs to flip chicken and brown on the other side for another 5 minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits. Place the rack insert into the pot and return chicken to the pot, breast-side up. Close and lock the lid. Select Poultry setting  and set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.  Unlock and remove the lid. Carefully remove chicken to a carving board to rest. Turn on Saute function and whisk cornstarch into the pot with the stock and drippings to make a gravy.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 341.3
Fat: 15.3 g
Saturated fat: 3.7 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 46.5 g
Cholesterol: 142.9 mg
Sodium: 574.4 mg
Thun Salat -German Tuna Salad


Ingredients:
canned tuna, onion, parsley, lemon juice, salt, pepper

Directions:
Cut the tuna into small pieces.
Chop the onion finely, cut the parsley and mix with the tuna.
Sift the spices into the lemon juice, pour over the tuna and vegetables and dress with the oil.
Orange Walnut Salad (Paula Deen)


Ingredients:
bibb lettuce, fresh spinach, oranges, red onion, walnuts, butter, white vinegar, sugar, salt, celery seeds, dry mustard, paprika, onions

Directions:
In large salad bowl, combine lettuce, spinach, oranges and onion.
Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes].
Sprinkle over lettuce mixture.
To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
Shake again before serving.
Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
Cut orange in half across segments.
Slip knife around and free each segment from membrane.
Icelandic Salmon Grill


Ingredients:
onions, brown sugar, butter, margarine

Directions:
Place two large pieces of tin foil down.
Spread sliced onion pieces from one onion, on tin foil the length of the salmon.
Lay salmon whole or fillet pieces on top of the onion slices.
Salt & Pepper to taste.
Lightly spread butter or margarine on salmon.
Sprinkle with your hand, brown sugar over salmon (Medium coverage].
Cover salmon with remaining onion slices.
Cover salmon with two pieces of tin foil and crimp sides together. Place on grill and check after about 10 minute Do not over cook the salmon. When salmon changes color and can be flaked with a fork your fish is done.
Cabbage Salad


Ingredients:
cabbage, eggs, sugar, salt, mustard, oleo, vinegar, pepper

Directions:
Cut the cabbage into several parts, and wash it well.
Remove wilted or tough leaves.
Cut out the core and chop fine with a sharp knife.
Cook the eggs hard.
Chop them very fine.
Put cabbage into a salad bowl and add the chopped eggs, and toss and fold lightly.
Mix the sugar, salt, pepper, mustard, and vinegar together.
Pour over the cabbage and eggs.
Toss well.
Refridgerate overnight.
Caraway Rye Bread Recipe (Bread Machine)


Ingredients:
water, vegan margarine, sea salt, whole wheat flour, caraway seeds

Directions:
Add the ingredients in the order which is directed for your bread machine.
Select the light crust setting and start the machine.
Once the cycle ends, take the bread out of the pan and place it on a cake rack. Allow to cool 1 hour before slicing.
Bon Appetit.
Protein Packed Sprouted Almond Pesto


Ingredients:
fresh basil leaves, parmesan cheese, garlic cloves, lemon zest, extra virgin olive oil

Directions:
Using a food processor combine the first five ingredients. You’ll want it to become the consistency of a thick paste.
Turn on the food processor’s motor and slowly pour the olive oil through the feed tube. Stop the machine when the oil is completely blended inches.
Add more olive oil if you’d like a thinner consistency.
Cover and refrigerate until you’re ready to use it.
Classic Bran Muffins
Category: bread
By Janet Kalman Villada

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Ingredients:
1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1  egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Mix together wheat bran and buttermilk; let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 167.5
Fat: 7.1 g
Saturated fat: 1.3 g
Carbohydrates: 25.6 g
Sugars: 8.9 g
Dietary fiber: 3.5 g
Protein: 3.5 g
Cholesterol: 16.3 mg
Sodium: 262.2 mg
Scots Pheasant


Ingredients:
pheasant, butter, apples

Directions:
Preheat oven to 350°F., Melt half the butter in a skillet., Add pheasant and  brown on all sides., Remove pheasant to a plate., Melt remaining butter., Add apples and cook until they begin to color., Place half the apples in a casserole dish., Put pheasant in the casserole breast down., Arrange remaining apples around bird., Pour in half the cream., Cover and bake for 40 minutes., Turn bird over and cook for 35 minutes more., Remove casserole from oven., Increase heat to 450°F, Pour Drambuie and remaining cream over bird., Add salt and pepper to taste., Return to oven for 5-10 minutes.
Pizza Sauce


Ingredients:
diced tomatoes, tomato sauce, tomato paste, oregano, basil, garlic powder, salt, pepper, tomato ketchup

Directions:
"Combine all ingredients in food processor until desired consistency."
Japanese Ponzu Sauce With Meyer Lemons


Ingredients:
bonito flakes, soy sauce, soy sauce, lemon juice, mirin, mirin, sugar, rice vinegar

Directions:
"Combine all ingredients in a bowl and refrigerate for 1 to 2 days to develop taste and strain well after 1 day.  If you like more dashi flavor, then keep in refrigerator for 2 to 3 days and strain.  I normally like just one day in the refrigerator and strain.  The liquid Ponzu Sauce keeps in the refrigerator for 6 months (don't worry, you will use this up very, very quickly]. The leftover katsuobushi and kombu after straining can be used to make furikake for later use."