xiaoxl/recipe_data huggingface dataset:
Savory Chops Supreme


Ingredients:
potatoes, butter, margarine, soy sauce, ground mustard, garlic powder

Directions:
PREHEAT oven to 350F; In a 12 x 8-inch baking dish layer half the potatoes and 2/3 cup french fried onions; Top with mushrooms and remaining potatoes.
MELT butter in a small saucepan, stir in soy sauce, mustard, hot sauce and garlic powder.
BRUSH half the soy sauce mixture over potatoes.
HEAT oil in a large skillet and brown chops on both sides; Drain.
ARRANGE chops over potatoes and brush with remaining soy sauce mixture.
BAKE covered at 350F for 1 hour; Bake uncovered 15 minutes or until pork chops and potatoes are done.
TOP chops with remaining 2/3 cup onions and bake uncovered 5 minutes or until onions are golden brown.
Marinade for Venison Backstrap


Ingredients:
cornstarch, soy sauce

Directions:
Mix all ingredients together, stir well to dissolve the cornstarch., Marinate meat for four hours at least. Overnight would be even better., Be sure to brush marinade over meat while it is grilling., Enjoy!, NOTE: Makes enough to marinate up to 4 pounds of meat.
Slow Cooker Corned Beef & Cabbage


Ingredients:
hot water, apple cider vinegar, sugar, fresh ground black pepper, onion, corned beef brisket, cabbage, canned whole potatoes

Directions:
In a 6 quart crock pot, combine water, vinegar, sugar, pepper and onions.
Place corned beef in mixture.
Cook, covered on HIGH for about 4-4 1/2 hours.
Remove lid and scatter around the carrots and cabbage wedges.
Cover again and continue cooking on HIGH 3 to 4 hrs longer or until beef is tender.
Add drained potatoes about 20-25 minutes before serving (just to heat through].
Serve beef, sliced with cabbage and veggies.
Add a little cooking juices on top of the beef slices to keep it moist.
Serve with Dijon mustard or horseradish and some crusty bread.
Serves about 6-7 people.
Garlic Roasted Summer Squash
Category: side-dish
By Sabbath Jackson

The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Ingredients:
2  summer squash
¼ cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt to taste
ground black pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper. Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 139
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 4.2 g
Sugars: 2.2 g
Dietary fiber: 1.2 g
Protein: 1.4 g
Sodium: 2.7 mg
Asiago Artichoke Dip


Ingredients:
asiago cheese, mayonnaise, sour cream, plain yogurt, salt, garlic cloves, lemon juice

Directions:
Mash up the artichoke hearts in a bowl along with the minced garlic.
Add the other ingredients.
Mix it all together and refrigerate until using.
All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!
Trinidad Pepper Quiche


Ingredients:
bacon, cooked ham, swiss cheese, cheddar cheese, flour, salt, black peppercorns, evaporated milk, eggs, onion, pimento pepper

Directions:
Crumble 5 slices fried bacon in unbaked pie shell and cover with 1/2 cup cheese. The rest of the bacon and cheese goes into the other shell. I tend to use back bacon as there is less visible fat than the streaky kind.
Combine flour, salt and crushed peppercorns, add evaporated milk and eggs. Really any kind of milk works well depends on how rich you want it. I use skimmed milk.
Blend well and add chopped onion and chopped peppers . Pour into pie shells.
Bake in a pre heated oven at 375 degrees F for 20 - 25 minutes or until inserted knife comes out clean.
Slice and serve with a salad or use mini pastry shells for hors d'oeuvres.
Banana Cake


Ingredients:
self-raising flour, butter, margarine, caster sugar, eggs, lemon juice, vanilla essence, banana, cinnamon

Directions:
Cream the butter and sugar with a wooden spoon until light and creamy.
Add the eggs gradually to the creamed mixture, beating the mixture with each addition until all the egg is added. Note: add the egg a little at a time and mix well to prevent it from curdling.
Fold in the flour with a metal spoon until the cake mixture is of a dropping consistency.
Add the vanilla essence, lemon juice, cinnamon powder and mashed banana.
Mix well.
Pour the cake mixture into a greased loaf tin.
Bake in the middle shelf of a preheated oven at 180 degree Celsius/ Gas Reg. 5 for 25-30 minutes .
Note: To save time, use an electric hand whisk for creaming the cake mixture.
Hot Chocolate Cookie Cups
Category: desserts
By Jessica Furniss

These hot chocolate cookie cups are the perfect Christmastime treat.

Ingredients:
1 cup heavy whipping cream
1 cup semisweet chocolate chips
baking spray with flour
1 (16.5 ounce) package refrigerated cookie dough (such as Pillsbury®)
3 tablespoons chocolate-hazelnut spread (such as Nutella®)
1 (10 ounce) package miniature marshmallows
colorful sprinkles
1 cup mini pretzels

Directions:
Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you. Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes. Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups. Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny. Place one chilled cookie dough piece in the center of each muffin cup. Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute. Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely. Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top. Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 25 mins
Yields: 20 cookies

Calories: 268.8
Fat: 13.6 g
Saturated fat: 6 g
Carbohydrates: 35.4 g
Sugars: 19.8 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 18.8 mg
Sodium: 181.2 mg
Master Scone Mix


Ingredients:
flour, granulated sugar, baking powder, salt, lemon zest, butter

Directions:
Mix the dry ingredients and the lemon zest together.
Add the cold butter that has been cut into small pieces.
Slide your hands though the mixture making curls of the butter,.
( this will make a flaky product].
Store in a cupboard up to one month.
One batch;.
2 cups master mix.
Wet Ingredients; for one batch.
1/2 Cup whipping cream.
1/4 Cup 2% milk.
1 egg.
1 teaspoons vanilla.
Mix the wet ingredients and pour all at once into the dry. Gently mix.
with a fork and dump onto a floured counter. Fold over a few times, til.
mixed. ( can add raisins etc. at this point].
Form into a round, and cut 8 pieces, then place them onto a baking
sheet or cast iron pan. Brush tops with milk.
Bake for 20 to 25 minutes.at 375°F
Note; can roll it out into a rectangle and put the toppings on and roll.
up like a jelly roll and cut into 8 pieces, then place on sheet and bake.
as directed above.
Optional ingredients;.
Sweet;.
1 Cup raisins
1 cup dried apricots, chopped.
Savory;.
1/2 Cup bacon pieces.
1/2 c green onion, chopped.
1 Cup shredded cheese.
Puff Pastry Elephant Ears


Ingredients:
puff pastry, water, cinnamon, granulated sugar

Directions:
Water wash entire surface of one pastry sheet.
Sprinkle cinnamon on surface.
Roll sheet up into a coil.
Cut coil into 12 equal pieces.
Place sufficient granulated sugar on work surface and place one cut piece on sugar, also covering top of roll with sugar.
With a rolling pin, roll down piece, changing direction of sheeting to keep the piece oval. Use sugar as you would dusting flour to keep from sticking. Roll approximately 7" or 8" circles.
Place on parchment paper lined baking pan.
Allow dough to rest for 10 minutes.
Bake at 350 degrees for 15 minutes or until golden brown.
Fudge Puddles


Ingredients:
butter, creamy peanut butter, white sugar, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, sweetened condensed milk, vanilla extract, pecan halves

Directions:
Preheat oven to 325.
Sift together flour, baking soda and  salt. Set aside.
Cream butter, peanut butter white sugar  and  brown sugars until fluffy.
Mix in egg and 1/2 tsp vanilla.
Stir in flour mixture into creamed mixture.
Shape dough into 48 balls, 1 inch each.
Place each ball in one compartment of a mini muffin tin.
Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
Cool in pan for 5 minutes.
Then carefully remove to wire racks.
Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
**I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.
Spanish Prawns With Spicy Lentils


Ingredients:
olive oil, onion, chorizo sausage, harissa, tomatoes, brown lentils, red capsicums, flat-leaf Italian parsley

Directions:
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute.
Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through.
Stir in the parsley, then serve with crusty bread and a mixed salad.
Sunday Meatballs


Ingredients:
cumin, chili powder, garlic cloves, cayenne, brown sugar

Directions:
Place frozen meatballs in crock-pot.
In a medium saucepan over medium-high heat, bring remaining ingredients to a boil until sugar has dissolved.  Pour mixture over meatballs and give a quick stir to coat meatballs.
Cook on high for 2-3 hours or low for 6-8 hours.
Brown Sugar Barbecue Meatloaf


Ingredients:
brown sugar, barbecue sauce, milk, eggs, salt, ground cayenne pepper, onion, garlic cloves, green pepper, ground ginger

Directions:
Preheat oven to 350 degrees F. Spray a 5x9 inch loaf pan with cooking spray.
Press the brown sugar in the bottom of the prepared loaf pan and spread the barbecue sauce over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the barbecue sauce.
Bake in preheated oven for 1 hour.
Let stand for 15 minutes, then carefully invert it onto a serving platter.
*Note* You must use very lean ground beef in this or it will be greasy.
Grammom's Beef Stroganoff


Ingredients:
beef, mushroom, onion, flour, sour cream, Worcestershire sauce, butter, sherry wine

Directions:
Brown onion in 1 Tablespoon of butter, remove to a dish.
Brown beef in 1 Tablespoon of butter and add to onion.
Cook mushrooms in remaining butter, then remove to beef mixture, leaving liquid in skillet.
Stir flour into 1/2 cup of water until smooth, add beef bouillon then combine in skillet with mushroom liquid.
Cook and stir constantly over low heat until sauce thickens.
Remove from heat, stir in sour cream, worcestershire sauce and sherry and dill weed, if using.
Stir in meat mixture.
Serve with wide egg noodles.
Banana Oatmeal Muffins


Ingredients:
butter, plain yogurt, baking powder, flour, baking powder, salt, brown sugar, egg, canola oil, vanilla extract, banana, walnuts

Directions:
Preheat oven at 350°F.
Butter 12 muffin cups.
In first bowl combine yogourt and baking soda.
In second bowl, mix flour, baking powder and salt.
In third bowl, mix brown sugar, egg and oil.  Mix this mixture to the dry ingredients in small quantities, alternating with yogourt.
Add vanilla extract, bananas, nuts and bran mix together until incorporated.  Fill muffin cups, cook for 35 minutes.
Super-Easy Red Snapper En Papillote


Ingredients:
olive oil, red snapper fillets, cherry tomatoes, sea salt, black pepper, dill, chives, cayenne pepper, black olives, dry white wine, lemon wedges

Directions:
Preheat oven to 425ºF. Using parchment papers as needed (1 fish fillet = 1 paper/2 fish fillet = 2 papers] cut into 24-inch long, fold in half and crease firmly. Cut into a heart shaped pattern finishing with a pointy end; oil both sides of papers.
Place fillets on one side of the center crease; add vegetables of your choice as well as seasonings. I like to use about 1 tablespoons of white wine. Just keep in mind about certain vegetables that take more than 15 minutes to cook i.e. potatoes. In that case, precook or blanch them depending of the kind you choose.
Fold one side over fish/vegetables and starting from the round, crimp paper tightly to about ½ to 1-inch long. When arriving to pointy end, fold it underneath. Place pouched on a baking sheet and transfer to preheated oven; bake for 15 minutes. Serve immediately.
Tempura-Battered Smelt
Category: appetizers-and-snacks
By Brittney Tun

The classic Acadian way to cook smelt is to fry them. I put a twist on that tradition by frying them in this light tempura batter my husband and I use for shrimp. I serve this with heads on because, like anchovies, these fish are so small everything is edible. But you can remove heads and internal organs if desired.

Ingredients:
1 cup rice wine
½ teaspoon salt
1 pound smelt
1 tablespoon all-purpose flour, or as needed
2 quarts oil for deep frying
¾ cup ice water
½ cup all-purpose flour
½ cup cornstarch
2  egg yolks
2 teaspoons sesame seeds
2 teaspoons sesame oil
1 teaspoon baking powder
½ teaspoon white sugar
½ teaspoon salt

Directions:
Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes. Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C). Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl. Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture. Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 758.6
Fat: 52.3 g
Saturated fat: 7.4 g
Carbohydrates: 31.9 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 23.6 g
Cholesterol: 181.4 mg
Sodium: 779.3 mg
Tex-Mex Casserole


Ingredients:
tortilla chips, pinto beans, red kidney beans, corn, tomato sauce, salsa, onion, green bell pepper, garlic, garlic, monterey jack cheese, cheddar cheese, chopped tomato, lettuce, sour cream, salsa

Directions:
Preheat oven to 350.
Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
Let stand for 3-5 minutes before serving.
Cut into 8 servings.
Recipe can be successfully reduced in half and baked in an 8x8 baking dish.
Heather's Safe to Eat Raw Chocolate Chip Cookie Dough


Ingredients:
butter, all-purpose flour, whole wheat flour, baking soda, brown sugar, instant vanilla pudding, milk, vanilla extract, chocolate chips

Directions:
In large bowl cream butter and sugar until light in color.
Add pudding and combine well.
Stir in vanilla and milk.
Add baking soda, if you choose to & flour 1/2 cup at a time until combined.
Stir in chocolate chips.
Store in fridge or freeze small scoops in the freezer.
Enjoy, WITHOUT the worry of eating raw eggs.
You can choose to leave out the baking soda, but it adds a nice flavor to the dough, and I find we miss it when it is not there.
Blueberry Cobbler


Ingredients:
self rising flour, sugar, fresh blueberries, butter

Directions:
Preheat oven to 350 degrees.
Grease a 3 quart baking dish with butter (I used an aluminum tray, easy cleanup].
In large bowl wisk together the self rising flour, 1 1/2 cups of sugar and milk.  Wisk in the melted butter.
Pour the batter into the greased baking dish and sprinkle the blueberries all over the top.
Bake for 45 minutes, then add remaining 2 tbs. sugar evenly over the top and bake for an additional 15 minutes.
Garlic-Herb Mashed Potatoes


Ingredients:
potato, milk

Directions:
Simmer potatoes in water to cover until tender, about 10 minutes., Drain and return to pan., Mash with milk, cheese and season to taste., Heat over moderate heat until heated through.
Chocolate and Pear Trifle


Ingredients:
granulated sugar, flour, ground nutmeg, salt, milk, vanilla extract, granulated sugar, lemons, rind of, lemons, zest of, ground nutmeg, ground cinnamon, pears, heavy cream, maraschino cherries

Directions:
Cut the ready-made chocolate pound cake into 1-inch cubes.
You should have about 8 cups.
Set aside.
To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
Gradually stir in the milk, egg yolks and vanilla extract.
Cook over medium heat, stirring constantly until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Pour into a bowl.
Cover surface with plastic wrap and refrigerate for 4-6 hours.
To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
Cook over low heat, stirring constantly to dissolve the sugar.
Bring to a boil.
Reduce the heat to medium-low.
Simmer uncovered for 10 minutes or until reduced by half.
Add the sliced pear wedges to wine mixture, stir gently to coat.
Bring to a boil.
Reduce the heat to medium-low and cover.
Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
Cover and refrigerate the pears for 4-24 hours.
Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
Cover and refrigerate for 4-6 hours.
Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.
Australian Minted Zucchini Ribbons


Ingredients:
zucchini, lemon juice, honey, sugar, of fresh mint, black peppercorns

Directions:
Using vegetable peeler, peel thin strips from zucchini.
Combine zucchini and red pepper in large bowl.
Add dressing, toss lightly.
Mint Dressing:.
Combine all ingredients for dressing in jar; shake well.
White Chocolate Parfait


Ingredients:
white chocolate, milk, sugar, butter, light corn syrup, fresh coconut

Directions:
Line the bottom and sides of a 6 cup terrine mold (10x4 inches] with plastic wrap.
Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.
Ghost Pepper and Bacon Deviled Eggs


Ingredients:
hard-boiled eggs, mayonnaise, bacon, salt, white pepper, pickle juice, Dijon mustard, Worcestershire sauce, ground habanero chile pepper, paprika

Directions:
Remove egg yolks.
Add mayonnaise, pickle juice, mustard, salt, white pepper, ghost pepper, dill relish, bacon, and Worcestershire sauce.
Stir until well blended.
Fill egg halves with mixture.
Dust with ground habanero for a little extra kick, or paprika can be used for mellower palates.
Refrigerate at least an hour to allow flavors to blend.
(After enjoying, I found that I would have preferred a full teaspoon of ghost pepper in the eggs but my wife said if they were much hotter she would be unable to eat them.  You can always substitute different peppers for taste, but I was quite satisfied with the powdered pepper as opposed to ground.].
Southern Lemon Chess Pie


Ingredients:
eggs, granulated sugar, yellow cornmeal, fresh lemon juice, butter

Directions:
Preheat oven to 400 degrees. In small bowl, beat egg whites until stiff. Set aside.
In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
Gently fold beaten egg whites into this lemon mixture. Gently pour filling into pie crust. Bake about 15 minutes or until top of pie begins to brown.
Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
It should be a little jiggly, not runny, in the middle. Remove from oven and cool.
It can be refrigerated, but is best served at room temperature. Covered, this pie will keep unrefrigerated for up to 4 days.