xiaoxl/recipe_data huggingface dataset:
Steph's Pork Riblets


Ingredients:
beef broth, soy sauce, brown sugar, ginger, ground ginger, soy sauce, dijon-style mustard

Directions:
Combine beef broth, soy sauce and brown sugar.
Pour marinade over pork riblets.
I let my riblets marinate for about 6 hours, but I would even marinate them longer though they taste great as is.
Combine the Italian dressing, ginger, soy sauce and mustard; refrigerate.
About an hour before serving, remove riblets from marinade and place them in the pan for cooking in the oven.
Pour baste over all the riblets.
Place riblets in a preheated 350 degree Fahrenheit oven for an hour (or until done with your oven].
Alternately, you can broil or grill ribs, as desired, turning and basting frequently with the sauce.
Spiced Rum Raisin Ice Cream


Ingredients:
raisins, crystallized ginger, dark rum, spiced rum, brown sugar, cinnamon, milk, vanilla extract

Directions:
Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
Strain rum.
Dissolve sugar into rum raisin mixture.
Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer’s instructions.
Sugar-Free Date Cookies
Category: desserts
By lutzflcat

Enjoy the natural sweetness from the dates, the crunch from the pecans, the moisture from the banana, and the satisfaction that you're serving your family a healthier cookie.

Ingredients:
1 cup chopped dates
¼ cup chopped pecans
¼ cup water
½  very ripe banana, mashed
1 large egg, lightly beaten
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine the dates, pecans, water, banana, egg, butter, and vanilla extract in a bowl. Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Add to the date mixture and stir until well combined. Drop dough by tablespoonfuls about 1 inch apart onto the prepared baking sheet and flatten lightly with the palm of your hand. Bake in the preheated oven until cookies start to brown around the edges, being careful not to over-bake, for 11 to 13 minutes. Transfer cookies immediately to a wire rack to cool.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 18 cookies

Calories: 82.6
Fat: 2.8 g
Saturated fat: 1 g
Carbohydrates: 13.9 g
Sugars: 6.8 g
Dietary fiber: 1.3 g
Protein: 1.5 g
Cholesterol: 13.7 mg
Sodium: 72.9 mg
Strawberry, Spinach, and Pear Salad
Category: salad
By Allie

Spinach leaves and romaine are tossed with balsamic vinaigrette and topped with sliced strawberries, sliced pears, toasted black walnuts, and feta cheese.

Ingredients:
½ cup black walnuts
1 (10 ounce) bag spinach leaves
1 (10 ounce) bag romaine lettuce, torn
½ cup balsamic vinaigrette
8 large strawberries, sliced
2  pears - peeled, cored and sliced
1 (6 ounce) container crumbled feta
3 tablespoons balsamic vinaigrette

Directions:
Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely. Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 420.5
Fat: 31.3 g
Saturated fat: 8.3 g
Carbohydrates: 27.9 g
Sugars: 14.3 g
Dietary fiber: 7.4 g
Protein: 13.3 g
Cholesterol: 37.8 mg
Sodium: 1019 mg
Orzo With Parmesan Cheese


Ingredients:
butter, green onions, garlic clove, orzo pasta, parmesan cheese, fresh parsley

Directions:
In a saucepan over medium heat melt butter., Add onion and garlic, saute until vegetables are soft, about 5 minutes., Stir in orzo., Add chicken stock and bring to a boil., Reduce heat to low and cook covered until liquid is absorbed, about 18 minutes., Add cheese, parsley, salt and pepper., Stir until cheese is melted., Serve.
Crock Pot Lamb Chops Dinner


Ingredients:
lamb chops, potatoes, fresh carrot, asparagus spear, onion, water, fresh garlic cloves, bay leaves, curry powder, salt, pepper

Directions:
Spray crock pot with non-stick spray (I use Mazola No-stick].
Brown lamb chops on both sides if desired.
Place in bottom of crock pot.
In fry pan used to brown lamb chops, cook onions and garlic, with curry powder, just until beginning to turn transparent.
Transfer onions and garlic to crock pot, spreading evenly over lamb chops.
Lay bay leaves on top.
Arrange potato quarters evenly on top of previously arranged ingredients being sure they do not touch the sides of the crock pot.
Arrange carrots over top; try to avoid leaving any potatoes exposed as they will tend to turn dark (You may need to add more carrots, depending on the size, to achieve this].
Salt and pepper to taste.
Cover.
Cook on high for at least 3 hours, or Cook on low for at least 6 hours, or Cook on high, then reduce to low allowing 2 hours on low for each hour on high.
When there is only an hour left of cooking time, place asparagus spears on top of all and sprinkle a little more curry powder on top.
If you wish, you can add a tablespoon of butter on top of the asparagus.
Down Home Beef Skillet


Ingredients:
lean ground beef, onion, water, salsa, tomatoes in puree, quick-cooking rice, peas

Directions:
Brown beef and onion in a large skillet until no longer pink, drain.
Add remaining ingredients EXCEPT peas. Bring to a boil; cook 2 minutes. Blend in peas.
Cover and remove from heat; let stand 5 minutes. Serve.
Grilled Stuffed Red Snapper
Category: main-dish
By MARBALET

You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.

Ingredients:
3 tablespoons butter
¾ cup fresh bread crumbs
¼ cup chopped green onions
¼ cup celery, diced
1 clove garlic, minced
4 ounces cooked shrimp
4 ounces cooked crabmeat
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
⅛ teaspoon ground black pepper
6 (4 ounce) fillets red snapper

Directions:
Preheat coals in a covered grill to high heat. To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl. Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently. Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the  double thickness of foil. Mound the stuffing on top of the fillets. Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 258.4
Fat: 8.4 g
Saturated fat: 4.2 g
Carbohydrates: 10.6 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 33.1 g
Cholesterol: 107 mg
Sodium: 355.5 mg
Citrus-Basil Vinaigrette
Category: side-dish
By Karen R.

This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.

Ingredients:
¼ cup olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
¼  lemon, zested
½ teaspoon salt
1 tablespoon honey
⅛ cup chopped fresh basil
1 teaspoon white wine vinegar

Directions:
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 140.2
Fat: 13.5 g
Saturated fat: 1.9 g
Carbohydrates: 5.6 g
Sugars: 5.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 291.5 mg
Grilled Italian Sausage Panini


Ingredients:
hot Italian sausage, provolone cheese

Directions:
Put sausage in small pot and cover with water.
Bring to boil over high heat.
Once water boils, prick the sausage with a fork several times so that the grease comes out as it cooks.
Boil sausage for 5 minutes, or until it looks at least halfway cooked.
Remove sausage from water, and either rinse it under warm water (there might be some scum on it], or wipe it with a clean paper towel.
Preheat George Foreman grill.
Slice sausage in half, lengthwise.
Place sausage cut-side down on hot grill, and cook until done (about 5 minutes or so].
Place cheese in bun, then add sausage, and top with roasted red peppers and/or your own favourite additions such as hot banana peppers, marinara sauce, olives, tomatoes, fresh basil, etc, etc.
Close sandwich and grill in George Foreman until the bread is golden and crispy.
Cut sandwich in half and enjoy!
Greek White Bean Salad


Ingredients:
white beans, stewed tomatoes, fresh basil, of fresh mint, fresh parsley, garlic cloves, red onion, lemon juice, olive oil

Directions:
Mix all ingredients, chill 1 hour., Enjoy.
Cucumber and Olive Appetizers
Category: appetizers-and-snacks
By Gwena Hedlund

I got this recipe from one of my cooking classes in college.  It's the "old fashioned" type of appetizer, but one that makes a beautiful display on the plate and I never take any home with me because they disappear quickly.

Ingredients:
1 large cucumber
1 (3 ounce) package cream cheese, softened
¼ cup blue cheese salad dressing
1 (1 pound) loaf cocktail rye bread
15  pimento-stuffed green olives, chopped

Directions:
Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds. In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices.  Top with a slice of cucumber and a slice of olive.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 189.6
Fat: 8.7 g
Saturated fat: 3.3 g
Carbohydrates: 23.1 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 5.3 g
Cholesterol: 11.5 mg
Sodium: 506.9 mg
Vanilla Walnuts


Ingredients:
walnut halves, pure vanilla extract, sugar, ground coriander, cinnamon, nutmeg, allspice, salt, white pepper

Directions:
Preheat oven to 325°F., Bring a large pan of water to a boil., Blanch walnuts 1 minute., Drain well., Transfer to a bowl., Blend corn oil with vanilla extract., Pour over hot nuts., Sprinkle in sugar and toss to mix well., Let stand 10 minutes., Arrange nuts on rimmed baking tray., Bake 30 to 35 minutes until nuts are light brown and crispy., Stir nuts a few times during baking., Combine remaining ingredients in a small bowl., When nuts are done baking, transfer to a large bowl while still hot., Toss with seasoning mixture., Return to baking sheet and spread in a single layer to cool., Serve at room temperature.
Cinnamon Rolls III
Category: bread
By MISS ALIX

Here's an easy alternative to buying those famous cinnamon rolls in the mall. They taste exactly the same, and the dough is made in the bread machine.

Ingredients:
¼ cup water at room temperature
¼ cup butter, melted
½ (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1  egg, room temperature
1 tablespoon white sugar
½ teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
½ cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
¾ cup chopped pecans  (Optional)
1 (4 ounce) package cream cheese, softened
¼ cup butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 ½ teaspoons milk

Directions:
In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough. Butter a 9x13-inch baking pan. Roll up dough, beginning with long side. Slice into 16 one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake rolls in preheated oven until browned, 15 to 20 minutes. Stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.

Prep time: 2 hrs
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 16 rolls

Calories: 371.8
Fat: 18.9 g
Saturated fat: 9.6 g
Carbohydrates: 45.2 g
Sugars: 18.8 g
Dietary fiber: 1.7 g
Protein: 6.4 g
Cholesterol: 51.4 mg
Sodium: 198 mg
Maple Baked Chicken


Ingredients:
all-purpose flour, table salt, black pepper, boneless skinless chicken breast, maple syrup, dried thyme, ground sage, onion, fat-free chicken broth

Directions:
Preheat oven to 350.
Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.
Coat a large nonstick, ovenproof frying pan with Pam. Add chicken and brown on both sides, about 3 minutes per side.
Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all.
Cover and bake 1 hour, basting occasionally with pan sauce.
Portabellas With Leeks and Spinach


Ingredients:
portabella mushroom caps, olive oil, leeks, fresh spinach, salt, pepper

Directions:
Preheat oven to 450., Place mushroom caps, gill sides up, on a rimmed baking sheet., Drizzle with oil and vinegar, then season with salt and pepper., Bake until caps are just tender, approximately 15 minutes., Top with leeks, spinach and cheese., Bake until spinach begins to wilt and cheese starts to brown.
Potato Soup with Meat Dumplings


Ingredients:
olive oil, leek, onion, potatoes, dried thyme leaves, garlic powder, tomatoes, fresh parsley, onion, egg, ground nutmeg

Directions:
Cook leeks and onion in oil over moderate heat until onions are transparent.
Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
Combine meatball ingredients and shape into walnut sized balls.
Drop into soup mixture and simmer uncovered 10- 15 minutes.
Add tomatoes, cook 2 minutes, add parsley and serve.
Lemon Yellow Squash


Ingredients:
butter, fresh lemon juice

Directions:
Steam the squash until just tender, drain., Toss the squash with the butter, lemon, salt and pepper., Serve.
Zosia's Polish Dill Pickle Soup


Ingredients:
chicken broth, chicken bouillon cubes, carrots, potatoes, celery, dill pickles, milk, flour, egg, sour cream, fresh parsley, fresh dill

Directions:
In a large saucepan or soup pot with cover, combine chicken broth (or stock], bouillon, carrots, potatoes and celery.
Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes].
Do not over cook. Add pickles and continue cooking about 15 minutes.
In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper] and add to soup.
Bring to the boil and cook til slightly thickened.
Remove from heat.
In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
Add to soup and stir til smooth.
Keep soup warm but DO NOT BOIL (the soup will curdle].
Salt and pepper to taste
Garnish with parsley and dill (optional].
Chocochip, Coconut & Macadamia Nut Cookie Bars


Ingredients:
butter, sweetened condensed milk, flaked coconut

Directions:
Preheat oven to 350°F  In a small saucepan melt butter.
Stir in your crumbs, and combine thoroughly.
Press mixture into a 13x9 pan.
Pour the condensed milk evenly over the crumbs, and then scatter the chocolate chips evenly.
Next, sprinkle the coconut and nuts evenly.
Now, press down firmly over the entire mixture.
Put into your preheated oven and bake for approximately 25-30 minutes until light golden brown.
Cool completely in pan on top of a wire rack.
Perfect BBQ Baked Beans
Category: side-dish
By aleasa

I saw a similar recipe online a while back and have been amending it to make it my own.  Everyone always loves these beans, and they are a sweet, filling, and yummy addition to a plate of potato salad and the smokey BBQ we all love!

Ingredients:
1 pound ground beef
1 small onion, minced
2 tablespoons dry mesquite flavored seasoning mix
2 (28 ounce) cans baked beans (such as Bush's Original®)
¼ cup molasses
¾ cup brown sugar
¾ cup barbeque sauce
2 teaspoons dry mustard powder
2 pinches cayenne pepper, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved. Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 servings

Calories: 330
Fat: 6.2 g
Saturated fat: 2.2 g
Carbohydrates: 58.2 g
Sugars: 32.8 g
Dietary fiber: 6.8 g
Protein: 15.4 g
Cholesterol: 27.5 mg
Sodium: 1330.7 mg
Mammaw's Zucchini Bread (Can Also Be Modified to Gluten Free)


Ingredients:
eggs, granulated sugar, zucchini, vanilla extract, all-purpose flour, salt, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, walnuts

Directions:
In a large bowl beat eggs, sugar, zucchini, oil, and vanilla extract. Gradually add in all remaining dry ingredients, spices, nuts, and raisins if desired.
Optional: I do not add raisins to my zucchini bread, however, you can add 1/2 cup of raisins if you prefer.
Grease 2 loaf pans only on the bottoms. Pour batter into loaf pans, fill pans half full leaving enough room for the bread to rise.
Bake at 325 degrees for 60-80 minutes depending on your oven.
After baking, cool for approximately 10 minutes, then remove from pans.
I serve this as bread with butter, but you can also frost as cake for a sweeter taste.
*IF YOU CHOOSE TO MAKE THIS A GLUTEN FREE RECIPE* My two favorite gluten-free flour mixtures are King Arthur's Multi-Purpose Gluten Free Flour, and also Andrea's Gluten Free Flour Blend from Andrea's Gluten Free Bakery. They can both be purchased online if you do not have access to a store that sells either brand. King Arthur's can be purchased at kingarthurflour.com and Andrea's mixture can be purchased at andreasglutenfree.com. The gluten free flour mixtures that are out there now are great! They take all of the guesswork out of having to add the gluten free starches and gums together to get the right consistancy and flavor that all purpose flour has.
Brown Mushroom Rice


Ingredients:
butter, mushrooms, long grain rice

Directions:
Mix all ingredients together in a 1-1/2 or 2 quart casserole., Cover and bake at 350 degrees for i hour.
Lunch Ladies Peanut Butter Bars


Ingredients:
sugar, light brown sugar, salted butter, vanilla extract, eggs, creamy peanut butter, old fashioned oats, all-purpose flour, baking soda, salt, creamy peanut butter

Directions:
Note - for the right kind of peanut butter and frosting see my notes at the bottom of the directions.
Preheat the oven to 350°. Grease or spray an 18x12 inch pan (also called a half sheet pan.].
Cream the two sugars and butter together for a couple of minutes until light and creamed.
Add the vanilla, eggs and first noted peanut butter and blend into the sugar/butter mixture until smooth.
In a separate bowl mix together the oats, flour, baking soda and salt then mix into the wet just until combined, don't over mix or you'll get a tough cookie.
Spread this out evenly onto the prepared pan.
Bake for 15 minutes until golden brown and toothpick comes out clean but the cookie should be set up.
Let the cookie stand about 5 minutes before spreading on the second noted creamy peanut butter on top. You want to spread it on carefully so you don't rip the cookie apart. This is also why you wait a few minutes before putting it on.
Cool the cookie completely so that the peanut butter has become solid again then spread frosting on top and let it set up so it will hold up to cutting and then cut into bars. Traditionally the cookie was about 4 inches long by 1 1/2 inches wide. (Natural/organic peanut butter will not set up solid for this to work.].
Notes: (the first update was about ten to fifteen years after originally posting. Another update in 2020 - a few more questions I realized I did not write in correctly and some clarification that 20 year old me who'd never written up a recipe for others forgot to add. I'll get there eventually.]:
* PEANUT BUTTER - it has to be the hydrogenated kind just the simple cheap stuff. Do not use organic or natural its not the same taste, and it doesn't harden up like the cheaper stuff does.
* FROSTING - You can make a regular chocolate buttercream frosting, which is what is in the photo. But the frosting in the container off the shelf will work just as well.
Rosemary Potatoes and Eggs


Ingredients:
potatoes, dried rosemary leaves, pepper, unsalted butter, eggs

Directions:
Peel and dice potatoes into small bite-sized pieces (the smaller the pieces, the faster they'll cook].
Put butter in a frying pan and set to medium-high heat.
Add potatoes and seasonings and fry until a little brown around the edges. (maybe 5 minutes].
Set heat to low, cover, and let it sit for about 5 minutes to finish cooking potatoes. Add more butter if it looks dry.
Move potatoes to the sides of the pan, turn the heat up to medium-high, and crack eggs into the center. Scramble them with your spatula until done. (maybe 5 minutes].
Mix the eggs and potatoes together and serve.
Salmon & Broccoli Frittata


Ingredients:
eggs, broccoli, nutritional yeast, smoked salmon, olive oil

Directions:
Preheat the oven to 180C/360°F.
Heat the olive oil in a frying pan, then add in the chopped broccoli florets and fry over a medium/high heat for 3-4 minutes. Add in the peas and turn the heat up to high, heat for 1 minute.
Crack the eggs into a bowl and mix with the almond milk, nutritional yeast and sliced smoked salmon. Pour the egg mixture into the frying pan with the peas and broccoli and leave to cook for 2-3 minutes (until the bottom of the frittata has cooked].
Place the frying pan in the oven and leave to cook for 10-15 minutes.
5-Minute Fudge


Ingredients:
Carnation Evaporated Milk, white sugar, salt, miniature marshmallows, chocolate, vanilla

Directions:
Mix milk, sugar and salt in a heavy saucepan, over med-high heat., Heat to boiling., Cook 5 minutes, stirring constantly., Remove from heat, and add other ingredients., Stir until marshmallows are all melted., Pour into buttered 9" square pan., Cool and cut into squares.