xiaoxl/recipe_data huggingface dataset:
Shredded Pork Verdadero


Ingredients:
pork, onion, garlic, cumin, Mexican oregano, salt, pepper

Directions:
Plop the pork in your crock pot.
Sprinkle everything else on top and cover.
Cook on low for 8 + hours or on high for 4+ hours.
Remove al the goodies and place in a big bowl.
Place pork on the cutting board (preferable with a drip ring to catch all that good juice.
Use 2 forks or your fingers to shred.
Put shredded pork in the bowl with the goodies and as much juice as you want.  Mix well.
Serve.
If you have other juice, save it in the fridge and use it for something else.
Scale the recipe to your needs.  However, instead of scaling down, just freeze some for future meals.
Enjoy.
GRAND MARNIER GLAZED CARROTS


Ingredients:
butter, brown sugar, Grand Marnier, ground rosemary, cayenne pepper, sea salt, parsley

Directions:
Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside.
In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens.
Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings.
Hello Dollies I
Category: desserts
By Pat

This is an old recipe. They a very rich and decadent bar type cookie also knows as 'Seven Layer Bars'.

Ingredients:
2 cups graham cracker crumbs
¼ cup white sugar
½ cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk

Directions:
Preheat oven to 325 degrees F (165 degrees C). Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 dozen

Calories: 203
Fat: 12.2 g
Saturated fat: 5.8 g
Carbohydrates: 23 g
Sugars: 18.3 g
Dietary fiber: 1.4 g
Protein: 2.6 g
Cholesterol: 15.7 mg
Sodium: 99.9 mg
Moroccan Lamb Kebabs


Ingredients:
olive oil, lemon juice, garlic cloves, of fresh mint, salt, lemon zest, ground black pepper, coriander leaves, ground cumin, lamb fillets, red onion, couscous, olive oil

Directions:
Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
Add lamb cubes to remaining marinade in medium bowl; toss to coat.
Marinate 2 hours at room temperature or cover and refrigerate overnight.
Remove lamb from marinade.
Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
Brush all skewers with some of reserved marinade.
Sprinkle skewers with salt and pepper.
Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
Serve with lamb kebabs.
Firecracker Grilled Alaska Salmon
Category: seafood
By Anonymous

These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas.

Ingredients:
8 (4 ounce) fillets salmon
½ cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 ½ teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
½ teaspoon salt

Directions:
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Prep time: 20 mins
Cook time: 20 mins
Total time: 6 hrs 40 mins
Yields: 8 servings

Calories: 307.2
Fat: 21.5 g
Saturated fat: 3.5 g
Carbohydrates: 4.6 g
Sugars: 3.1 g
Dietary fiber: 0.4 g
Protein: 23.3 g
Cholesterol: 62.9 mg
Sodium: 649.3 mg
Easy, Sweet Cornbread Muffins
Category: bread
By mindyamac

If you enjoy sweet cornbread, I think you'll like these a lot!

Ingredients:
2 (7.5 ounce) packages corn bread mix (such as Jiffy®)
½ cup milk
½ cup sour cream
3 tablespoons honey
2  eggs
2 tablespoons white sugar
3 tablespoons melted butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar. Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 224.4
Fat: 9.4 g
Saturated fat: 4.2 g
Carbohydrates: 31.1 g
Sugars: 10.8 g
Dietary fiber: 0.2 g
Protein: 4.6 g
Cholesterol: 44.6 mg
Sodium: 613.5 mg
Colorado Green Chili
Category: soups-stews-and-chili
By YOUNGCM2

This is a vegetarian green chili that you find all over Colorado. Goes great over breakfast burritos, cheeseburgers, fried eggs or anything.

Ingredients:
1 pound Hatch chile peppers
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced, or more to taste
1 (14.5 ounce) can diced tomatoes
1 tablespoon all-purpose flour
5 cups vegetable broth
2 tablespoons ground cumin
2 tablespoons chili powder, or to taste
1 teaspoon salt

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; spread Hatch chile peppers on top. Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot. Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.

Prep time: 20 mins
Cook time: 51 mins
Total time: 1 hr 31 mins
Yields: 8 servings

Calories: 92
Fat: 2.7 g
Saturated fat: 0.3 g
Carbohydrates: 14.6 g
Sugars: 6.6 g
Dietary fiber: 3.5 g
Protein: 3.2 g
Sodium: 685.3 mg
Hawaiian Bread II
Category: bread
By SAUNDRA

This easy to make batter bread brings the sweet and tender flavor of Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian bread. It's sweet, spicy and tender.

Ingredients:
2 (.25 ounce) envelopes active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
3  eggs
1 cup pineapple juice
½ cup water
¾ cup white sugar
½ teaspoon ground ginger
1 teaspoon vanilla extract
½ cup butter, melted
6 cups all-purpose flour

Directions:
In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour. Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 35 mins
Yields: 3 round loaves

Calories: 226.4
Fat: 5.8 g
Saturated fat: 3.2 g
Carbohydrates: 38.1 g
Sugars: 8.9 g
Dietary fiber: 1.2 g
Protein: 5.2 g
Cholesterol: 40.1 mg
Sodium: 44.6 mg
Lemon Honey Blender Pie


Ingredients:
eggs, lemon juice, honey, vanilla extract, milk, butter, vegan margarine

Directions:
Throw all ingredients in your blender and blend until well combined.
Pour into a well greased standard 9 inch/23cm pie dish and bake for about an hour at 180C/350°F.
Test the pie with a skewer. I have had this pie take up to an hour and a half to set properly, depending on the oven.
If it starts to brown too much on the top – cover with foil to continue baking without ruining that gorgeous golden finish.
Orange & Cranberry Squares


Ingredients:
brown sugar, granulated sugar, egg, vanilla, all-purpose flour, dried cranberries, baking powder, ground cinnamon, granulated sugar, ground cinnamon

Directions:
Preheat the oven to 350°F and spray an 8-inch square baking dish with vegetable spray.
Make squares:  in a bowl and using a whisk or electric mixer, beat brown sugar, sugar, orange rind, orange juice, oil, egg and vanilla.
In another bowl, stir together flour, cranberries, baking powder and cinnamon. With a wooden spoon, stir the mixture into the orange mixture until mixed. Spread into a prepared dish.
Make topping: in a small bowl, stir together sugar and cinnamon. Sprinkle the mixture over the squares.
Bake in the centre of the oven for 15 to 20 minutes or until a tester inserted into the centre comes out dry.
Let the dish cool on a wire rack.
Sauerkraut


Ingredients:
cabbage, salt, sugar, boiling water

Directions:
Discard limp outer leaves of cabbage, or any that are marred or dirty.
Shred your cabbage using an old fashioned krout cutter, it gives an authentic long shred that is best for krout.
Pack plain cabbage into a pint or quart jar according to your preference. And by pack - I mean put some cabbage in the jar, then turn a wooden spoon, or a spatula or some such, upside down and cram that cabbage in as tightly as you can while filling the jar up.
When the cabbage is packed to the neck of the jar dump in 1 heaping teaspoons salt and 1 heaping teaspoons sugar for a QUART jar.
Use heaping 1/2 teaspoons salt and sugar for a PINT jar.
Fill the STERILE jar with boiling water to within 1" of the rim and quickly cap with a STERILE new seal and ring.
Turn upside down and let cool completely where air can move around the jar.
This krout is NOT SWEET. The sugar aids in fermentation.
French Chicken With Balsamic Vinegar (Crock Pot)


Ingredients:
boneless skinless chicken breast halves, diced tomatoes, cannellini beans, yellow bell pepper, dried oregano, garlic, dried basil, salt, black pepper, olive oil, parsley

Directions:
Place chicken in the bottom of the crockpot., Combine remaining ingredients, except parsley, and place on top of chicken., Cover crockpot and cook on low for 6-8 hours or until chicken is cooked through., Serve garnished with chopped parsley.
Air-Fried Korean Chicken Wings
Category: appetizers-and-snacks
By Yoly

These Korean-style air-fried wings are crispy, sticky and spicy. Cooked in an air fryer they are ready in less than 30 minutes. They are perfect as an appetizer or add some rice and veggies on the side and you have a balanced meal.

Ingredients:
¼ cup hot honey (such as Mike's Hot Honey®)
3 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped green onions (green part only)
2 pounds chicken wings
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ cup cornstarch
2 tablespoons chopped green onions
1 teaspoon sesame seeds

Directions:
Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir. Preheat air fryer to 400 degrees F (200 degrees C). Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary. Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes. Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 346.5
Fat: 11.5 g
Saturated fat: 3.2 g
Carbohydrates: 44.8 g
Sugars: 23.6 g
Dietary fiber: 0.8 g
Protein: 16.2 g
Cholesterol: 47.7 mg
Sodium: 1247.3 mg
Raspberry Syrup for Drinks
Category: side-dish
By CRYSTALSHOE

This syrup is great for flavoring iced tea, but can also be used in cocktails, soda, and other drinks.

Ingredients:
⅔ cup water
⅔ cup white sugar
1 cup raspberries

Directions:
Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour. Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 15 servings

Calories: 38.4
Carbohydrates: 9.8 g
Sugars: 9.3 g
Dietary fiber: 0.6 g
Protein: 0.1 g
Sodium: 0.3 mg
Bemaw's Goulash


Ingredients:
ground beef, elbow macaroni, onion, green pepper, diced tomatoes, tomato sauce, water, salt, pepper, Worcestershire sauce

Directions:
Cook ground beef in large skillet (or pan] until it loses its redness. I drain the beef, and add back to the pan, just to make it healthier.
Add all other ingredients.
Cover and simmer 25 minutes or until macaroni is cooked to suit your taste.
Herbed Chicken Bake


Ingredients:
boneless skinless chicken breasts, butter, margarine, celery, fresh mushrooms, canned pimiento

Directions:
Prepare rice mix as instructed on package., Season chicken with salt and pepper., Melt butter in a skillet and slowly brown chicken., Put rice mixture in a 1 1/2 quart casserole., Top with the chicken., Add soup to skillet, slowly add sauterne and stir until smooth., Add remaining ingredients., Bring to boil., Pour over chicken., Cover and bake at 350 F for 25 minutes., Uncover and bake for 15 to 20 minutes or until tender.
Vermicelli Soup (Sopa De Fideos)


Ingredients:
chicken broth, water, salsa

Directions:
Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
Add chicken, cook for 2-3 minutes or until heated through.
Taco Bar Recipe


Ingredients:
corn tortillas, butter lettuce leaves, romaine lettuce, cilantro, avocados, red onions, garlic cloves, cilantro, fresh lemon juice, salt

Directions:
Heat Meatless Crumbles in saucepan until warm.
Remove from the heat and then add to taco shell or butter lettuce leaf.
Add remaining toppings listed until taco is filled to your liking.
Serve the taco bar family style, immediately.
*For the Guacamole: In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lemon juice, and salt and mash with the back of a fork until mostly smooth leaving a bit of chunkiness for texture. Serve immediately, or cover with plastic wrap and refrigerate.
Nutrition Facts: Serving Size 1 taco. Calories: 170. Calories from Fat: 90. Total Fat: 10g. Saturated Fat: 3.5g. Trans Fat: 0g. Cholestrol: 15mg. Sodium: 310mg. Total Carbohydrate: 13g. Dietary Fiber: 3g. Sugars: 2g. Protein: 7g.
Chef John's Steak Diane
Category: world-cuisine
By Chef John

Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.

Ingredients:
½ cup demi-glace
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1 pinch cayenne pepper
2 teaspoons vegetable oil
2 (8 ounce) beef tenderloin steaks, fully trimmed, pounded to 1/2 inch thick
Kosher salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter, cut into small chunks
3 tablespoons shallot, minced
¼ cup Cognac or brandy
¼ cup heavy cream
2 teaspoons sliced fresh chives

Directions:
Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce. Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl. Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate. Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness. Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 1050
Fat: 54.8 g
Saturated fat: 23.7 g
Carbohydrates: 43.9 g
Sugars: 4.9 g
Dietary fiber: 2.5 g
Protein: 71.4 g
Cholesterol: 247 mg
Sodium: 2593.1 mg
Hot or Cold Spiced Fruits


Ingredients:
cinnamon sticks, ground nutmeg, ground cloves

Directions:
Combine all ingredients with syrups., Cover and refrigerate., Remove cinnamon sticks before serving., If desired warm fruits just before serving.
Barbecue Chip Crusted Chicken


Ingredients:
boneless skinless chicken breasts, eggs, flour, olive oil, fresh thyme, rosemary, oregano

Directions:
NOTE:  If you don't have Pringles where you are, just use other barbecue chips.  The amount of crumbs may vary, but you can always crush more if need be.
Preheat the oven to 300 degrees.
Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs.  Add chopped thyme, oregano and rosemary to potato chips.
Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously].
Heat the olive oil and sauté the chicken until browned.
Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.
Pear and Prosciutto Pizza
Category: world-cuisine
By bostoncook

This gourmet-style pizza is both sweet and savory.

Ingredients:
6 cloves garlic
½ tablespoon olive oil
2   ripe pears, halved and cored
1 tablespoon olive oil
all-purpose flour for dusting
1  unbaked pizza crust
1 tablespoon cornmeal for dusting
6 ounces shredded Swiss cheese
5 thin slices  prosciutto, cut into halves
1 (6 ounce) package fresh mozzarella, cut into small cubes
salt and ground black pepper to taste
½ tablespoon olive oil

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork. Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet. Bake in hot oven until soft, 10 to 15 minutes. Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven. Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil. Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 pizza

Calories: 618.2
Fat: 30.7 g
Saturated fat: 13.8 g
Carbohydrates: 54.7 g
Sugars: 13 g
Dietary fiber: 3.7 g
Protein: 30.6 g
Cholesterol: 73.8 mg
Sodium: 990 mg
Easy Chile and Cheese Rice


Ingredients:
olive oil, long-grain white rice, water, white corn, kosher salt, fresh ground black pepper, poblano chiles, sour cream, monterey jack cheese

Directions:
Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a baking dish. Drizzle with the crema or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about  8 minutes.
Remove from the oven and serve.