xiaoxl/recipe_data huggingface dataset:
Rocky Mountain Brisket with Barbecue Sauce


Ingredients:
salt, pepper, chili powder, bay leaf, liquid smoke, beef brisket, brown sugar, catsup, water, liquid smoke, Worcestershire sauce, dry mustard, celery seeds, butter, cayenne pepper

Directions:
Combine salt, pepper, chili powder and bay leaves., Rub meat completely with liquid Smoke., Place meat, fat side up, in a large roasting pan., Sprinkle dry seasoning mixture on top., Cover tightly., Bake for 3 1/2 to 4 hours at 325 degrees., Scrape seasoning off meat and cut in very thin slices across the grain., Serve with barbecue sauce., To make sauce, combine all ingredients., Bring to a boil, stirring occasionally., Cook for 10 minutes., Serve with sliced brisket.
Easy Gourmet BBQ Chicken Pizza


Ingredients:
barbecue sauce, mozzarella cheese, gouda cheese, chicken breast, barbecue sauce, salt, black pepper, dried basil, scallion, olive oil, red onion

Directions:
Dice chicken breast into bite size pieces.
Heat sauce pan on medium heat, add olive oil. Add chicken, salt, pepper and basil. Heat till cooked through.
Remove chicken from pan. Add 1/2 cup BBQ sauce and mix till all chicken is evenly coated.
Combine 1 cup BBQ sauce and 1 cup pizza sauce. Spread over pizza crust evenly.
Spread 2 cups Mozzerella Cheese even over sauce. Next evenly distribute the diced Chicken, Scallions and Red Onions over the Mozzarella. Finally top with Cheddar and Gouda cheese.
Sprinkle the Garlic Salt over the pizza and drizzle BBQ Sauce over the top. Cook in the oven at 400 degrees for 15 minutes or till cheese is golden.
Garlic & Parsley Mashed Potatoes


Ingredients:
margarine, garlic cloves, skim milk, fresh parsley leaves

Directions:
In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
Return potatoes to saucepan; mash. Stir in remaining ingredients.
More great recipes and their nutritional information can be found at Becel.ca.
Leftovers Tasty Baked Ravioli


Ingredients:
portabella mushrooms, garlic cloves, shallots, extra virgin olive oil, cherry tomatoes, salt, ground black pepper, fresh basil, parmesan cheese, mozzarella cheese

Directions:
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and simmer until thickens and becomes a sauce.  Taste for seasoning.
If you want to make it from scratch:
For the mushrooms.
In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool.
For the tomatoes.
Pour oil into 13x9x2-inch ceramic baking dish. Add tomatoes, turn to coat with oil.
Sprinkle with salt and pepper.
Top with parsley and cheese.
Preheat oven to 400.
Bake tomatoes just until plump and shiny but not split, about 10 minutes.
Preheat broiler.
Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
Place mushroom and tomato into a saucepan and simmer until it thickens into a sauce and tomatoes have broken down.
For the dish.
Bring a pot of water to a boil and cook ravioli until al dente.
put ravioli in a baking dish and toss with sauce.  Cover with slices of mozzarella and some parmesan if desired.  Bake until cheese is bubbling.
Fresh Peach Sweet Iced Tea


Ingredients:
tea bags, boiling water, lemon, blueberries

Directions:
Steep tea bags in boiling water for 5 minutes; set aside to chill. Meanwhile puree the peaches and push pulp through a strainer.
Add the strained puree to a 1/2 gallon pitcher, stir in the simple syrup and lemon juice, top with ice and pour tea over the top; stir.
Cover and chill in refrigerator until needed, stirring in fruit just before serving.
Spinach in Peanut Sauce


Ingredients:
onion, water, crunchy peanut butter, tomatoes, spinach, salt, chili powder, honey

Directions:
brown off the onions in oil in a sauce pan on medium heat.
add the water and peanut butter on a low heat, stir until dissolved and simmer for a few minutes.
add salt, honey, chilli pepper and tomatoes, stir together.
add the spinach on top and put a lid on, leave for approx 5 minute.
stir everything together, cook a further 5 minute.
serve with rice.
Queso Blanco


Ingredients:
American cheese, diced green chilies, heavy cream

Directions:
"Simmer all ingredients in small saucepan on stove, over low heat, until heated through and smooth."
Air Fryer Donut Holes With Lemon Glaze
Category: bread
By Bren

Air fryer donut holes allow you to enjoy the occasional sweet treat without the guilt and excess oil. Mildly flavored and slightly cakey. Best consumed while warm.

Ingredients:
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
¼ cup whole milk, or more as needed
1 ½ teaspoons vanilla extract
cooking spray
5 tablespoons confectioners' sugar
1 tablespoon fresh lemon juice

Directions:
Combine flour, sugar, baking powder, and salt in a bowl. Add butter and use a fork or pastry cutter to work butter into the flour mixture until it resembles coarse cornmeal. Pour in milk and vanilla and combine until liquid is evenly distributed. Add additional milk, 1 tablespoon at a time, if dough does not come together. Knead dough for 1 to 2 minutes. Preheat an air fryer to 320 degrees F (160 degrees C). Lightly spray the basket with cooking spray. Divide dough into 12 equal portions and set 6 portions into the basket without touching. Lightly spray with cooking spray. Air fry for 5 minutes, lightly spray again, then fry for an additional 2 minutes. Transfer donut holes to a wire rack and repeat with remaining 6 portions. Stir confectioners' sugar and lemon juice together in a very small bowl until well mixed. Drizzle lemon glaze over the donut holes and serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 donut holes

Calories: 106.5
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 15.6 g
Sugars: 5.5 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 10.7 mg
Sodium: 92 mg
Lentil Tomato & Chorizo Soup


Ingredients:
chorizo sausage, garlic clove, onion, brown lentils, diced tomatoes, fresh parsley

Directions:
Place chorizo sausage, garlic and onion in a large saucepan and cook for 2- 3 minutes.
Stir in undrained Edgell Brown Lentils, tomatoes and stock. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
Serve soup sprinkled with parsley and serve with toasted Turkish bread.
Cherry Snow Cone for Adults!


Ingredients:
cherry vodka, maraschino cherries, fresh lemon juice, maraschino juice

Directions:
In a blender place ice, lemon juice, sugar and vodka add optional 2 cherries for color and sweetness. Unless you want white ice skip them in the blender.
Process till slushy.
Place in a martini glass piling high like a snow cone. Drizzle with the maraschino juice and garnish with cherry or 2.
Chicken Chili Bake


Ingredients:
brown rice, fat-free chicken broth, mild salsa, frozen whole kernel corn, onion, Worcestershire sauce, chili powder, oregano, curry powder, ground pepper

Directions:
Combine rice and chicken broth in a saucepan., Bring to a boil., Cover, reduce heat and simmer 50 minutes or until the moisture is absorbed., In a large bowl, combine chicken and remaining ingredients., Stir in rice., Spoon into a 2 quart casserole dish coated with vegetable spray., Bake at 350* for 30 minutes or till bubbly.
Italian Stewed Tomatoes
Category: side-dish
By MARCIAMOLINA

Tomatoes stewed with celery, onion, green pepper and basil.

Ingredients:
24 large tomatoes - peeled, seeded and chopped
1 cup chopped celery
½ cup chopped onion
¼ cup chopped green bell pepper
2 teaspoons dried basil
1 tablespoon white sugar

Directions:
In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar.  Cover and cook for 10 minutes, stirring occasionally to prevent sticking.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 7 pints

Calories: 100.5
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 22.2 g
Sugars: 15 g
Dietary fiber: 6.3 g
Protein: 4.6 g
Sodium: 34.4 mg
Jennie's Heavenly Slow Cooker Chicken
Category: meat-and-poultry
By Jennie Hood Flynn

This is the best chicken slow cooker recipe ever, and I've tried a lot of them.  I can't remember where I originally got it from; my version has been tweaked a little.  I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.

Ingredients:
2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can  condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
½ cup dry white wine
4  skinless, boneless chicken breast halves

Directions:
Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

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

Calories: 455.9
Fat: 28.3 g
Saturated fat: 17.6 g
Carbohydrates: 13 g
Sugars: 7 g
Dietary fiber: 0.6 g
Protein: 26 g
Cholesterol: 133.3 mg
Sodium: 1671.6 mg
Easy  Guacamole Dip


Ingredients:
avocados, roma tomatoes, plum tomato, onion, garlic, kosher salt, lime juice

Directions:
Peel and mash avocados in a flat bottom bowl.
Add chopped tomatoes, chopped onions, and lime juice.
Place garlic on a cutting board, add salt and blend together with a spoon, then add to rest of ingredients.
Mix completely, cover and chill at least 1 hour.
Serve with Tortilla chips or Fajitas.
Easy Pizza Sauce I
Category: side-dish
By Frank Sweterlitsch

A simple pizza sauce used by many pizzerias. The thickness of the sauce is regulated by the amount of water used; it should be somewhat viscous.

Ingredients:
1 (6 ounce) can tomato paste
1 ½ cups water
⅓ cup extra virgin olive oil
2 cloves garlic, minced
salt to taste
ground black pepper to taste
½ tablespoon dried oregano
½ tablespoon dried basil
½ teaspoon dried rosemary, crushed

Directions:
Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Yields: 1 large pizza

Calories: 104.3
Fat: 9.5 g
Saturated fat: 1.3 g
Carbohydrates: 4.7 g
Sugars: 2.6 g
Dietary fiber: 1.2 g
Protein: 1 g
Sodium: 169.5 mg
Chicken Pie


Ingredients:
chicken, chicken broth, self-rising flour, baking powder, black pepper, salt, milk, margarine

Directions:
"Bring chicken, soup and broth to a boil.  Pour into a 9x13 pan.  Mix remaining ingredients and pour mixture over chicken mixture in pan.  Bake at 425 for 30 minutes."
Corn Casserole With Jalapenos


Ingredients:
butter, bacon, onion, eggs, light sour cream, cheese, sugar, salt, pepper

Directions:
Preheat oven to 180c or 350f.
Bring a saucepan of water to the boil. add corn kernels, return to the boil and cook 2 minutes. Drain.
Heat the butter in a frying pan and add the onion and bacon, cook until softened-about 5 minutes.
Mix remaining ingredients together in a mixing bowl, add bacon mixture to this.
Pour into an ovenproof casserole dish and cook in pre-heated oven about 45 minutes or until set through.
Eggplant Rolls With Ricotta


Ingredients:
eggplants, salt, unsalted butter, flour, milk, bay leaf, onion, butter, lean ground beef, ricotta cheese, spinach, parmesan cheese, nutmeg, parmesan cheese, fresh parsley

Directions:
Cut the eggplant, trimmed and peeled, lengthwise into 1/4-inch slices, arrange in a colander, sprinkle with salt, and let them drain for about an hour to eliminate the bitter juices. Rinse and pat dry.
Preheat the oven to 375°F.
For the besciamella, melt 1/4 cup butter over moderate heat, stir in the flour, and cook the roux over low heat, stirring, for three minutes. Remove the pan from the heat, add the hot milk in a stream and whisk until the mixture is thick and smooth. Add the optional 1/2 bay leaf and salt and pepper to taste. Simmer to thicken to coat a spoon, 5-10 minutes, and discard the bay leaf.
For the stuffing, cook the onion in a small skillet in a bit of butter until softened, add the ground beef, breaking it up with a spoon, and cook until it is no longer pink. Stir in the ricotta, spinach, 1/3 cup parmesan cheese, nutmeg and salt and pepper to taste. Add a bit of cream to reach the desired consistency -- I've not needed it.
For the assembly and final cooking, heat some of the vegetable oil in a large skillet over moderately high heat, add the eggplant slices in batches, and cook until softened and golden, about 2 minutes per side. Transfer to paper towels to drain. When cool enough to handle, put about 2 tablespoons of the stuffing on the narrow end of each eggplant slice, roll up and arrange seam-side down in a greased baking dish large enough to hold all the rolls in a single layer. Nap the rolls with the besciamella, sprinkle with 3 tablespoons parmesan cheese and bake in the upper third of the preheated oven for 15 minutes, or until browned and lightly bubbling. Sprinkle the rolls with the minced fresh parsley.
Real Deal Pralines


Ingredients:
sugar, corn syrup, water, butter, vanilla, pecan halves

Directions:
Mix sugar, corn syrup, condensed milk, and water thoroughly. Cook over a low fire until the soft-boil stage, it'll say on your candy thermometer. Remove from heat.
Add butter, vanilla, and pecans. Beat until the mixture holds its shape. Spoon onto buttered wax paper, and allow to cool. Enjoy!
Pesto


Ingredients:
fresh basil, of fresh mint, parmesan cheese, olive oil, garlic, black pepper

Directions:
"Place all ingredients in a mini-chopper or blender and blend until smooth."
Deep South Creole Potato Salad


Ingredients:
fingerling potatoes, plain low-fat yogurt, creole mustard, olive oil, red bell pepper, celery ribs, red onion

Directions:
Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.
Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.
Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.
Pumpkin Creme Brulee


Ingredients:
heavy cream, light brown sugar, white sugar, white sugar, pure vanilla extract, cinnamon, ground nutmeg, pumpkin

Directions:
Preheat oven to 325°F.
Arrange six 6-oz ramekins in a large metal baking dish.
In a medium sauce pan combine cream and sugars.
Bring to a bare simmer over medium heat stirring till sugars dissolve.
Remove from heat.
In a medium bowl whisk egg yolks till frothy and lemon colored.
Slowly add 3/4 c cream whisking constantly and then slowly adding the rest of the cream a little at a time to prevent the yolks from cooking.
Add vanilla, cinnamon, nutmeg and pumpkin.
Divide among the six ramekins.
Place pan in oven and then ad enough water to the pan to go 1/2 way up the sides of ramekins.
Bake just until centers are slightly set but not stiff, 45-55 minute.
Remove and refrigerate for at least 3 hours, but up to 24.
Sprinkle each ramekin with 1/2 tablespoon sugar; use a kitchen torch to carefully caramelize.
Prep time does not include chill time.
Creamy Ricotta Pasta Sauce
Category: world-cuisine
By Chef John

A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.

Ingredients:
8 ounces orecchiette pasta
½ cup ricotta cheese
1 large egg
1 teaspoon kosher salt, or more to taste
½ teaspoon freshly ground black pepper
1  lemon, zested
1 pinch cayenne pepper, or to taste
¼ cup pesto, or to taste

Directions:
Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes. Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water. Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 small portions

Calories: 296.6
Fat: 9.4 g
Saturated fat: 2.3 g
Carbohydrates: 42.4 g
Sugars: 1.1 g
Dietary fiber: 2.6 g
Protein: 11.4 g
Cholesterol: 51.5 mg
Sodium: 616.7 mg
Green Beans With Tomato, Onion and Bacon


Ingredients:
green beans, bacon, onion, tomatoes, garlic clove, dried oregano, salt, lemon juice, lime juice, pepper

Directions:
In a 2 quart saucepan, add green beans in enough water just to cover them, and bring to a boil, reduce heat and simmer, uncovered about 15 minutes or until crisp tender.
Drain and immediately rinse with cool water to stop cooking. Drain and set aside.
In a large skillet, cook bacon over medium-high heat until crisp. Stirring frequently.
Reserve 1 tablespoons of bacon fat and drain off the rest and place bacon on plate covered with paper towels.
In the same skillet add onion and 1 tablespoons bacon fat and cook over medium heat, stirring occasionally, until tender.
Stir in tomato, garlic, oregano, salt and pepper into onions and simmer about 5 minutes.
Stir in green beans and heat through.
Add bacon and stir to blend.
Transfer mixture to serving dish and drizzle with lemon or lime juice.
Accra Banana Peanut Cake (Ghana)


Ingredients:
all-purpose flour, cake flour, baking powder, salt, baking soda, butter, margarine, sugar, eggs, bananas, peanuts, cinnamon

Directions:
In a medium mixing bowl sift together the first five ingredients, set aside. Cream together the 10 ounces of butter with 2 cups of sugar in another medium mixing bowl. Lightly beat eggs and blend into creamed mixture, set aside.
In a large mixing bowl mash 8 bananas and add coarsely chopped peanuts. Alternately add sifted dry ingredients and creamed mixture to bananas and peanuts. Combine well and pour into greased 9 x 12 inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.
In a small mixing bowl, combine 1/2 cup sugar with 1 teaspoons cinnamon. When cake comes out of oven and still warm, sprinkle sugar and cinnamon mixture on top.
Cod Baked With Currants


Ingredients:
dried currant, dry white wine, olive oil, cod steaks, salt, pepper, garlic cloves, onion, fresh parsley, chopped tomatoes, whole cloves

Directions:
Preheat oven to 400.  In a small bowl combine currants and wine, set aside.
Oil a baking dish in which cod steaks will fit side by side.
Place fish steaks in a baking dish.  Season with salt and pepper, to taste, then rub with garlic and drizzle with lemon juice.
In a large skillet over medium high heat, warm the 1/2 cup oil.
Add onions, parsley and tomatoes and cook till onions are soft (5-6 minutes].
Add cloves and currants and wine, simmer over medium heat 5 minutes.
Pour sauce over fish steaks.
Bake until fish flakes easily with a fork (35-45 minutes], basting several times during cooking.
Transfer fish to serving plates and spoon sauce over top.
Banh Mi-Style Chicken Sandwich


Ingredients:
French baguettes, light mayonnaise, chicken breasts, red chili sauce, English cucumber, mint leaf, cilantro leaf, lettuce, carrot, seasoned rice vinegar

Directions:
To make sandwiches, spread both sides of the baguettes with mayonnasise and hot sauce (sriracha].
Arrange chicken over bottom halves and sprinkle with chili sauce.
Add jalapenos, cucumber slices and herbs and then drizzle with more sauce.
Toss lettuce and carrots with vinegar and then add to the sandwiches, topping with more chili sauce, if desired.
Add top halves.
Pickapeppa Cheese Pepper Jelly Spread


Ingredients:
"cream cheese"

Directions:
Pour a goodly amount Pickapeppa over cream cheese on a small serving plate., Top with a generous dollop of red pepper jelly.
Pork Chops in a Mushroom Wine Sauce
Category: main-dish
By T-fal

Easy to prepare, these pork chops are braised in a mushroom wine sauce until they are tender and flavorful. Serve with risotto and steamed vegetables.

Ingredients:
6  pork chops
Salt and pepper to taste
1 small onion, diced
1 (10.75 ounce) can  cream of mushroom soup
1 cup dry white wine
1 (8 ounce) package sliced mushrooms, cleaned

Directions:
Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside. Preheat oven to 350 degrees F. Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat. Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 6 pork chops

Calories: 189.9
Fat: 7.4 g
Saturated fat: 2.3 g
Carbohydrates: 6.8 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 16.5 g
Cholesterol: 36 mg
Sodium: 378.8 mg
Buttermilk Cinnamon Rolls


Ingredients:
active dry yeast, water, buttermilk, all-purpose flour, salt, baking soda, butter, brown sugar, ground cinnamon

Directions:
In a large bowl, dissolve yeast in warm water.
Let stand until creamy, about 10 minutes.
In a small saucepan, heat the buttermilk until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well.
Combine the flour, salt and baking soda.
Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms.
Turn dough out onto a lightly floured surface and knead 20 times.
Cover and let rest for 15 minutes.
In a small bowl, stir together the butter, brown sugar and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle.
Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal.
Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan.
Cover and let rise 30 minutes or cover and refrigerate overnight.
If baking immediately, preheat oven to 400 degrees F (200 degrees C].
Bake in preheated oven for 20 to 25 minutes, until golden brown.
Let stand for 2 to 3 minutes before serving.