xiaoxl/recipe_data huggingface dataset:
Whole Wheat Banana Strawberry Crumb Muffins (With No Sugar!)


Ingredients:
bananas, egg, canola oil, applesauce, whole wheat flour, baking powder, baking soda, salt, strawberry, whole wheat flour, cinnamon, butter, margarine, butter, margarine

Directions:
Preheat oven to 350°F.  Grease 12 muffin tins or line with paper cups.
In a large stand mixer or mixing bowl, beat together the bananas, sucanat, egg, oil and applesauce.  Beat in the whole wheat flour, baking powder, baking soda and salt.  Gently fold in 1 cup of mashed strawberries.
In a small mixing bowl, add the whole wheat flour, cinnamon and sucanat for the topping.  Cut in butter with fork or pastry blender.
Pour the batter into the greased muffin tin and then divide the topping evenly.
Bake in the preheated oven for 18 to 22 minutes, or until toothpick come out clean.
Let cool slightly before serving.
Serve warm with butter.
Makes 12 muffins.
Carol's Crockpot Beef Stew


Ingredients:
canola oil, beef stew meat, salt, pepper, dried thyme, onion, garlic cloves, potatoes, carrots, frozen corn kernels, hot water, beef bouillon cubes, cold water, cornstarch

Directions:
Heat canola oil in an electric skillet, at medium high heat.
Add beef cubes and brown on one side.
Turn beef cubes and add onion and garlic to the skillet.
Sprinkle with salt pepper, Montreal Steak Seasoning, and thyme.
Layer vegetables into crock pot in order listed. (Hard root vegetables should always go in the bottom of a crockpot.].
Add browned beef, onion, and garlic on top of the vegetables.
Dissolve bullion in hot water and pour over ingredients in crockpot.
Place cover on crockpot and cook on low for 8 hours. Do not stir or lift lid.
When stew is finished cooking, mix cold water and cornstarch in a small bowl and slowly stir into stew to thicken.
Pumpkin Cheesecake


Ingredients:
cream cheese, cottage cheese, eggs, pumpkin puree, ground mace, sugar, vanilla, lemon rind, graham cracker crumbs, butter, sugar, cinnamon

Directions:
Combine cracker crumbs,sugar,cinnamon and melted butter; press onto the bottom of a springform pan.
Beat together the cream and cottage cheese.
Beat in eggs, then pumpkin, mace,sugar, vanilla and lemon rind.
After mixed well, pour over graham cracker crust & sprinkle with remaining crumbs.
Bake in a preheated 300 degree oven for 45 minutes.
Turn off heat and open oven door.
Leave cake in oven for 1 hour then remove and cool and refrigerte for several hours before serving.
Chicken Pesto Pizza!


Ingredients:
flour, salt, black pepper, oregano, eggs, milk, mozzarella cheese, basil pesto

Directions:
Preheat oven to 400°F.
Spray pizza sheet with raised edges with Pam.
Combine all crust ingredients and mix well.
Pour batter on to pizza sheet, coat evenly.
Bake crust for 20 minutes.
Let crust cool for a few minutes, then spread pesto on crust, sprinkle with chicken and cheese, bake 5 more minutes, or until cheese is melted.
Baked Sweet Onion Cheddar Dip


Ingredients:
yellow sweet onions, garlic clove, mayonnaise, plain yogurt, sour cream, sharp cheddar cheese, Tabasco sauce, curry powder, parmesan cheese, dried ancho chile powder, sweet paprika, green onion

Directions:
Preheat oven to 350 degrees F.
In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using].
Spread into a lightly pan sprayed small-ish baking dish.
Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.].
Bake in preheated 350 degree F oven for 25 to 30 minutes.  Garnish with chopped green onion (scallion].
Serve hot or warm with crackers, bread, or raw veggie dippers.
Makes about 6 servings.  I usually make a double batch!  :].
Source:  I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.
Hummus Pizza With Caramelized Onions and Roasted Red Peppers


Ingredients:
red onions, raw sugar, dried rosemary

Directions:
Preheat the oven to 425°F.
Cook the onions in the balsamic vinegar on med heat until they are sticky and caramelized (about 15 minutes].
Spread the hummus on the pizza crust.
Top with caramelized onions.
Then lay the red peppers on top in rows to form a pattern.
Sprinkle the rosemary on top and bake for 10-12 minutes until crust browns. *If you made your own crust you will need to bake the crust for 10 minutes, take it out and add the toppings, then bake for 10-12 more minutes.*.
Beer Brat Pasta


Ingredients:
rigatoni pasta, beer, low-fat cheddar cheese, onion, garlic cloves, fresh basil, olive oil, red pepper flakes

Directions:
Preheat oven to 425°F.
Mix red pepper, onion and garlic with 1 tablespoons olive oil in 9x13" baking dish and roast in oven for 25 minutes; stirring occasionally.
While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown.
Remove bratwurst and drain on paper towel.
Pour fat from skillet.
Add bratwurst and beer to skillet and simmer.
Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water.
Remove roasted vegetables from oven, immediately add bratwurst from skillet; add basil, red pepper flakes, pasta, 1 cup of cheese and toss to mix thoroughly.  If mixture seems too dry, add some of the pasta water to moisten.
Sprinkle remaining cheese over top and serve.
Rosemary Sweet Potato Soup


Ingredients:
onion, garlic cloves, sweet unsalted butter, sweet potatoes, vegetable broth, cinnamon sticks, star anise, fresh rosemary, sea salt, cinnamon, heavy cream, pecans

Directions:
Remove the rosemary needles from the sprigs. Mince the needles & pecans in a food processor until very fine & reserve for later.
Melt the butter in a large pot then fry garlic and onions over medium heat until the onions are soft.
Add the yams, cinnamon sticks, star anise, rosemary branches and the stock. Bring to a boil then reduce heat & simmer covered for 20 minutes or until the yams are soft.
Remove the pot from the heat and discard the cinnamon sticks, star anise, & rosemary sprigs.
In a food processor, purée the soup in batches until smooth. Return the puréed soup to the pot, add the remaining spices and cream, and heat just to the boiling point.
Reduce the heat to low & simmer for 5 minutes. Remove from heat then taste and adjust the seasonings, if necessary. If the soup is too thick, add a bit of cream or stock.
To serve, garnish with the reserved rosemary and pecans.
Finnish Jaakko’s Dream Torte (Jaakon Unelmakaaretorttu) Cake Rol


Ingredients:
eggs, sugar, all-purpose flour, baking powder, powdered sugar, ricotta cheese, powdered sugar, vanilla, blueberries

Directions:
Line a 15 x 10-inch jelly roll pan with parchment or waxed paper and butter bottom and sides of the pan.  Dust with flour.  Preheat oven to 375°F.
In a large bowl of an electric mixer, beat the eggs until foamy.  Add the sugar GRADUALLY and continue beating until light and lemon colored, about 5 minutes at high speed.
SIFT the flour and baking powder together over the mixture and carefully fold in using a rubber spatula.
Turn mixture into the prepared pan and spread evenly to the edges and corners.  Bake for 8 to 10 minutes until the top springs back when touched.
While cake is baking tear off a doubled length of paper toweling, folding it to about 18 inches in length.  Generously dust the toweling with powdered sugar.
When cake is baked, loosen the edges and invert immediately onto the sugar dusted towel.  Peel off the parchment or waxed paper and roll up the cake, starting at a narrow end, rolling the towel into the cake.  Allow to cool completely.
To prepare the filling, combine the ricotta and whipping cream in a bowl and beat at high speed until rather stiffly whipped.  Blend in the powdered sugar and vanilla.
Carefully unroll the cake.  Spread with the creamy mixture and berries.  Roll up again.  Place on serving plate and chill, covered, until ready to serve. 6 to 8 servings.
The Great Scandinavian Baking Book B. Ojakangas.
Mint Julep Sweet Tea


Ingredients:
fresh mint leaves, lemon, sugar, tea, Bourbon, mint sprig

Directions:
"Combine first 3 ingredients in a 2 quart pitcher. Press mint leaves against sides of pitcher with back of spoon to release flavors. Stir in tea and bourbon. Serve over crushed ice. Garnish with mint leaves."
Incredibles


Ingredients:
butter, graham cracker crumbs, peanut butter, powdered sugar, chocolate chips

Directions:
Combine butter and graham cracker crumbs., Beat in peanut butter and powdered sugar., Spread in a 9x13" pan., Frost with melted chips and let stand at room temp., until set., Cut into squares.
Buttery Breakfast Biscuits


Ingredients:
all-purpose flour, sugar, baking powder, cream of tartar, salt, butter, milk

Directions:
In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
Make a well in center; add cream all at once.
Using a fork, stir just till moistened.
On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness.
Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet.
Bake in a 450° oven for 10 to 12 minutes or till golden brown.
Serve warm.
Makes 10 to 12.
Glazed Orange Carrots


Ingredients:
butter, brown sugar, parsley

Directions:
Cover carrots with water, bring to boil., Simmer until crisp tender., Melt butter, stir in orange juice concentrate, parsley and sugar., Pour over carrots., Cook and stir until glaze thickens.
Chile Rellenos En Casserole


Ingredients:
whole green chilies, tomato sauce, monterey jack cheese, eggs, evaporated milk, flour

Directions:
Mix cheese and chilies in a greased oblong casserole dish., Separate eggs and beat whites until stiff., Mix flour, yolks and milk together., Fold whites into yolk mixture., Pour over chilies and cheese in casserole., Dribble tomato or enchilada sauce on top., Bake for 1 hour at 350 degrees.
French Style Mustard


Ingredients:
dry mustard, sugar, salt, eggs, tarragon vinegar

Directions:
In a saucepan combine mustard, sugar& salt.
Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
Cool the put into a jar& refrigerate.
Old-fashioned Country Beans


Ingredients:
bacon, green beans, onions, salt, sugar, cayenne pepper, new potato

Directions:
Place bacon in large saucepan and cover with water; boil 20 minutes.
Add green beans, onions, salt, sugar and cayenne; boil 15 minutes.
Add potatoes; boil until potatoes are tender.
Pizzaburgers


Ingredients:
Carnation Evaporated Milk, onion, salt, parmesan cheese, tomato sauce, oregano leaves, mozzarella cheese

Directions:
Combine milk,ground chuck, onion,garlic salt,salt, Parmesan cheese and crackermeal.
Mix well.
Split each bun in half, toast lightly.
Divide mixture into 1/8ths, shape one portion on each bun.
Put on cookie sheet.
Make well in each burger.
Mix tomato sauce and oregano and spoon 2 Tbsp into each well.
Put mozzarella on top.
Bake at 425 degrees for 20 minutes.
Andorran Cunillo (Rabbit in Tomato Sauce)


Ingredients:
rabbit, white vinegar, extra virgin olive oil, garlic cloves, onions, crushed tomatoes, chopped tomatoes, bay leaf, fresh thyme, dried oregano, white wine, water

Directions:
Wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces.
Add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned. Remove the meat with a slotted spoon and set aside.
Add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes.
Add the bay leaf, thyme and oregano. Now add the white wine and water and increase the heat so the mixture comes to a boil.
Reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste.
Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the rabbit is tender.
Fresh Cabbage Soup


Ingredients:
onion, olive oil, chicken broth, green cabbage, fresh thyme, potatoes

Directions:
In a large saucepan over med. Heat, saute onion in oil until translucent, about 3 min,.
Add broth and potatoes. Bring to boiling; cover, reduce heat, and simmer until potatoes are tender, about 15 minute
Puree in a blender; 2 cups at a time.
Return to pan, bring to a boil, add cabbage and cook  3 minute uncovered.
Add salt and pepper.
To serve; Ladle into soup bowls and garnish with thyme.
Paulie's Hotdish


Ingredients:
lean ground beef, ketchup, vinegar, mustard, brown sugar

Directions:
Brown ground beef and drain., Mix ingredients together in 1 1/2 quart baking dish., Cover dish with foil and bake for 1 hour at 350 degrees., Remove foil for the last 10 minutes, to brown.
Country Sponge Cake 1972


Ingredients:
eggs, cream of tartar, granulated sugar, salt, fresh lemon juice, lemon, cake flour

Directions:
Preheat oven 325 degrees Fahrenheit.
In a large mixer bowl, beat the egg whites until foamy.
Add the cream of tartar and continue beating until stiff peaks form.
Set aside.
In other mixer bowl  beat egg yolks on high speed for one minute.
Add the sugar, salt, lemon juice, and zest.
Beat on high speed for 5 minutes.
By hand, with a spatula, fold the flour quickly into the yolk mixture.
Add about 1/3 of the beaten egg whites into the mixture and fold in also.
Add the remaining whites in two additions, folding and combining well but not deflating the air beaten into the whites. Little patches of white still show, that's okay.
Place in an UNGREASED angel food TUBE pan.
Bake for 40 minutes; top will be a nice golden brown.
Remove from oven to a rack to cool for one hour undisturbed.
Loosen around edges and bottom with sharp knife.
Tip cake out of pan onto rack and cool completely before serving or storing.
Simple Chocolate Chai Tea


Ingredients:
chai tea, hot water

Directions:
Boil water., Pour 6 oz. water into mug along with 1 packet chai tea., Let steep for a few minutes., As much as possible, remove and squeeze out tea packet to get all the goodness., Add chocolate mix packet., Stir well and enjoy.
Mashed Tomater Tots


Ingredients:
"ketchup"

Directions:
Cook tater tots in microwave till mushy., Add in ketchup., Mush and stir together.
Key Lime Cheesecake Pie


Ingredients:
butter, sugar, cream cheese, sweetened condensed milk, lime zest, lime juice

Directions:
Preheat oven to 350°F Mix crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes. Cool.
Beat cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until well blended. Add peel, juice and food coloring; mix well. Pour into crust.
Refrigerate at least 8 hours or overnight. Store leftover pie in refrigerator.
Chicken Wings With Bourbon-Molasses Glaze


Ingredients:
chicken wings, dry mustard, kosher salt, soy sauce, Bourbon, unsulphured molasses, unsalted butter

Directions:
In a large bowl mix the rub ingredients. Add the chicken wings and toss to coat them evenly.
Heat grill for indirect cooking over medium heat (350° to 450°F].
In a small, heavy-bottomed saucepan over high heat, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.
Drain and scatter the wood chips over lit charcoal. Grill the wings over indirect  heat, with the lid closed, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.
Apple Walnut Squares


Ingredients:
butter, sugar, egg, flour, baking powder, baking soda, cinnamon, apple, walnuts

Directions:
set oven to 350 degrees.
grease a 8-in square baking dish.
In a mixing bowl, cream the butter and sugar; add the egg.
Combine the flour, baking powder, baking soda and cinnamon; gradually add to the creamed mixture, beating just until combined.
Stir in the apple and walnuts.
Pour batter into greased baking dish.
Bake for 30-35 mins, or until cake test done.
Double Layer Fudge


Ingredients:
coconut oil, smooth cashew butter, honey, unsweetened dried shredded coconut, cocoa powder, vanilla, sea salt, chocolate chips, unsweetened dried shredded coconut

Directions:
Mix together until fully combined, unrefined coconut oil, cashew butter, unsweetened shredded coconut, alcohol-free vanilla, and raw honey and just a small pinch of sea salt.
Pour half into a bread pan and use a spoon to spread out evenly. It doesn’t matter what size bread pan you use. The smaller it is, the taller your fudge will be and vise versa.
Place in freezer to harden.
Add cocoa powder to the remaining mixture. Add 1-2 tablespoons at a time, mixing as you go to make sure you don’t use too much.
Once cocoa powder is incorporated in, add a pinch of sea salt, mix thoroughly, then pour your chocolate fudge on top of your now hardened light fudge.
Sprinkle with optional chocolate chips, optional shredded coconut, and place is freezer for 10-15 minutes.
Cut into chunks.
Eat the chunks.
Store the leftover chunks in the fridge.
Enjoy!
Savory 7up Herb Biscuits from Scratch (No Bisquik)


Ingredients:
all-purpose flour, baking powder, sea salt, butter, fresh herbs

Directions:
Preheat oven to 425°F.  Line a baking sheet with parchment paper.
In a large bowl, mix together flour, baking powder, salt, and herbs.
Slowly mix in butter, then yogurt, then lemon-lime soda.  Dough will be smooshy and sticky!
Using a wooden spoon or a large serving spoon, drop balls of dough onto parchment-papered baking sheet.  There should be enough dough for about 6 medium-sized biscuits.
Bake in 425°F oven for about 15 minutes, or until the tops of the biscuits begin to brown.  Remove from oven and allow to cool on baking sheet for a few minutes before moving to a wire rack.
Sriracha-Marinated Salmon
Category: main-dish
By SunnyDaysNora

Most of the time required for this tasty dish is in the marinating - the fish itself is ready in minutes! Full of flavor and easy to cook, this one is sure to please!

Ingredients:
¼ cup olive oil
2 tablespoons soy sauce
1 tablespoon sriracha sauce
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 (8 ounce) skin-on salmon fillet
2 tablespoons mayonnaise
2 teaspoons sriracha sauce
1 teaspoon soy sauce
½ teaspoon rice vinegar
½ teaspoon lime juice
¼ teaspoon sesame oil
¼ teaspoon onion powder
salt and ground black pepper to taste

Directions:
Mix olive oil, soy sauce, sriracha sauce, sesame oil, garlic, and ginger together in a bowl. Place salmon in a shallow baking dish or resealable plastic bag; cover with marinade. Refrigerate for 2 hours. Mix mayonnaise, sriracha sauce, soy sauce, rice vinegar, lime juice, sesame oil, and onion powder together to make the sauce. Heat a large skillet over medium heat. Add salmon skin-side down. Season top with salt and pepper. Cook for 4 minutes. Flip and continue cooking until flesh flakes easily with a fork, about 4 minutes. Drizzle sauce on top.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 2 servings

Calories: 550.1
Fat: 48 g
Saturated fat: 7 g
Carbohydrates: 4.1 g
Sugars: 0.6 g
Dietary fiber: 0.6 g
Protein: 25.4 g
Cholesterol: 55.1 mg
Sodium: 1798.4 mg
Italian Meatballs Gluten Free


Ingredients:
ground beef, ground pork, sorghum flour, milk, eggs, parmesan cheese, parsley flakes, salt, black pepper, garlic cloves, ground nutmeg

Directions:
Cover a baking sheet with foil and spray lightly with cooking spray.
Soak flour in milk in a small bowl for 20 minutes.
Mix beef and pork together in a large bowl. Stir flour mixture, eggs, parsley, garlic, salt, black pepper, nutmeg, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined.
Cover and refrigerate for about one hour. (optional].
Preheat an oven to 425 degrees F.
Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
No Fail BBQ Baby Back Ribs (Grill)


Ingredients:
cayenne pepper, black pepper, garlic powder, kosher salt, barbecue sauce

Directions:
Remove silver skin from bone side of ribs.  Never used to do this, but now understand why the pros do.  Using the tine of a dinner fork helps get things started, then it just peels off.
Put a large sheet of foil on the counter and place the ribs meat side down.  You want enough foil to VERY lightly wrap (or tent] the ribs for grilling.
All the spice measurements above are estimates.  We like things a bit on the zippy side, but not burning hot --  just a little bite.  With that said, we season the bone side of the ribs heavy with garlic powder, medium heavy with cayenne, medium heavy with pepper, and light with salt.  Really hard to over do it, as after 4+ hours on the grill, the spices seem to mellow.
Flip the ribs and repeat the seasoning.  Again, may look heavy, but the flavors kinda vanish during cooking.  Why you need to try it once and adjust to taste the 2nd time.  I never taste the garlic no matter how much I put on, but the cayenne does adjust the spiciness.  Even when we go pretty heavy with the cayenne, it is not over-powering.
Lightly wrap the ribs.  You want to create a tent on top so the foil does not touch the meat.  Pull up the ends lightly and seal.  You do want to seal things so moisture does not escape.  You can put these in the fridge all day, or put on the grill immediately.
I have a Weber Genesis gas grill that has a front, center and rear burner.  Don't have to pre-heat, but I only turn on the front burner to low-medium --  grill will heat to about 250 degrees.  Place the ribs towards the rear of the grill (away from the burner].  Leave them there for 2 hours.  Nothing you need to do except make sure the temp stays around 250.  200 is fine, 300 is fine --   but lower seems to produce better results.
After 2 hours, open the foil and coat with BBQ sauce. Should be a lot of juice in the foil at this point.  If not, add some water, beer, or something.   Re-seal the foil and let them go another 2 hours.
Now the tricky part.  Pull the ribs towards the front the grill.  Get a couple wide spatulas, open the foil, and carefully lift the rack of ribs from the foil and place directly on the center of the grill.  At this point, the ribs will be pretty much done.  Remove the foil from the grill.  Turn on all the burners and coat the ribs with sauce.  Close the lid.  Things should start smoking from the sauce dripping and burning.  If things are not smoking, turn up the heat.  Keep an eye on things at this point.  You do want a nice char, but you don't want to overdo it.  Maybe 10-20 minutes for this step.
Get the 2 spatulas and remove to a cookie sheet or platter.  Enjoy.
If you like Sweet Baby Ray's Original, you will like these.  Fall off the bone every single time, and they require very little effort or attention.  You can adjust the base seasoning to your liking.  I have made these with the same general recipe and process from anywhere between 3 hours and 6 hours with very little loss in outcome.  Hence the reason I call it "no fail".
Pumpkin Chocolate Chip Cookies


Ingredients:
butter, margarine, sugar, canned pumpkin, egg, vanilla, flour, baking soda, baking powder, cinnamon, nutmeg, salt, chocolate chips, raisins

Directions:
Preheat oven to 350-degrees F.
Grease baking sheets with margarine or spray with Pam.
In a large mixing bowl cream 1/2 cup butterwith sugar until fluffy. Stir in pumpkin, egg and vanilla.
Sift dry ingredients together (flour - salt] in a bowl.
Add dry ingredients to butter mixture, stirring well to combine.
Stir in chocolate chips and nuts or raisins (if desired].
Drop batter by spoonfuls on to baking sheets.
Bake for 12-15 minutes or until browned.
Cool on rack.