xiaoxl/recipe_data huggingface dataset:
BBQ Chicken & Potato Packets Aka BBQ Kisses


Ingredients:
boneless skinless chicken breast, potatoes, barbecue sauce

Directions:
"Stir together all ingredients in a medium bowl. Place equal amounts onto 4 large rectangles of heavy duty foil. Bring up sides of foil and fold over twice. Fold in ends, leaving room for air to circulate. Grill over medium heat for 30 minutes."
Cake Mix and Oats Cookies


Ingredients:
quick oats, eggs, raisins

Directions:
Preheat oven to 350*.
Mix all ingredients thoroughly in a bowl by hand with spoon/spatula.  A whisk of any kind does not work well.  I prefer to add the oats last, and slowly, mixing after each little addition.  Batter will be stiff; not cake like.
Drop by rounded spoonful onto greased cookie sheet.
Bake for 7-9 minutes, until set and slightly brown on top, careful not to over bake.
Upon removing from oven, let sit for a minute or two on cookie sheet.  Then remove to wax/parchment paper for cooling.
Store in an air tight container and enjoy!
Cream of Barley and Dill Soup


Ingredients:
shallot, salt, quick-cooking barley, fat free chicken broth, vegetable broth, water, carrot, water, low-fat sour cream, white pepper, fresh dill

Directions:
Over moderate heat, begin to saute the shallots with oil in a large sauce pan or stockpot. Cook for 5 minutes or so until the shallots are tender and have begun to brown. If the shallots begin to dry, add a tablespoon or so of water.
Add the barley to the pot and cook for 1 minute, stirring frequently.  Pour broth and 3 cups of water into the pot.  Cover with lid and cook 10-15 minutes until the barley is tender.  (Check the package instructions for suggested cooking time.].
If you are adding the carrots, cook in a separate saucepan in water for 5 minutes until tender but firm.
Pour barley and broth into a colander sitting in a larger bowl to collect liquid.  Take half the barley and shallots, all of the liquid and 2 tablespoons of sour cream and place in a blender.  Puree until smooth.
Transfer the contents of the blender back to the pot.  Add whole/unblended barley and shallots (and carrots if using] to the creamed mixture and stir until well mixed.  Season with salt and pepper to taste.
Divide soup among serving bowls. Thin remaining tablespoon sour cream with remaining tablespoon water and drizzle over soup. Sprinkle with dill.
Hickory Smoked/Bbq Baby Back Ribs


Ingredients:
salt, kosher salt, granulated sugar, cold water, garlic cloves, fresh basil leaves, fresh thyme, fresh oregano, Italian parsley, olive oil, light brown sugar

Directions:
Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
Place ribs in brine and refrigerate for one hour.
Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
Remove ribs from the brine (after the hour] and pat dry with paper towels.
Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
Wood/Charcoal method: Soak 2 large chunks of hickory in water.  Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
Do not use lighter fluid, a fire starter chimney is the best method.
Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
Turn the meat 180 degrees and over every 30 minutes.
Add some more coals/wood in about 2 hours.
Smoke ribs for a total of 4 hours.
Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds] of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
Serve with your favorite bbq sauce.  Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
Brush some on the meat for the last 5-10 minutes of the cooking process if desired.
North Woods House Dressing


Ingredients:
mayonnaise, sour cream, red wine vinegar, brown sugar, honey, Worcestershire sauce, white pepper, salt

Directions:
Mix together in large bowl, until smooth., Refrigerate up to 7 days in covered container.
Chocolate Orange Muffins


Ingredients:
oranges, bittersweet chocolate, sugar, butter, eggs, buttermilk, sour cream, baking powder, baking soda, flour

Directions:
Preheat oven to 375 degrees.
Grease muffin cups or use foil baking cups.
Finely grate orange peel.
Try to take just the orange part.
A little white pith will probably adhere.
Chop chocolate with large knife, or use chocolate chips.
Using a wooden spoon or an electric mixer, beat sugar and butter in a large bowl until pale and fluffy.
Beat in eggs one at a time.
Add orange peel.
Add yogurt, orange juice, baking powder and baking soda.
Mix very well.
Batter will be quite liquid.
Sprinkle flour, then chocolate, over batter.
Fold gently, just enough to blend flour.
Scoop the batter into muffin cups.
Bake 15 to 25 minutes, until golden brown and springy to touch.
Let cool on wire rack.
Serve hot or warm.
Oven-Baked Barbeque Chicken


Ingredients:
flour, salt, pepper, dry mustard, paprika, garlic powder, ginger, thyme, sweet basil, oregano, chicken breasts, barbecue sauce

Directions:
Preheat oven to 325 degrees., Mix together flour and spices in a bowl., Coat the chicken in the seasoned flour, and brown in a buttered pan., Coat with barbeque sauce and place in a 13x9" pan., Cover with tin foil and bake for 45–60 minutes.
Chicken Lo Mein
Category: world-cuisine
By Meesh

This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.

Ingredients:
4  skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
½ cup soy sauce, divided
1 ¼ cups chicken broth
1 cup water
1 tablespoon sesame oil
½ teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
½ pound fresh shiitake mushrooms, stemmed and sliced
6  green onions, sliced diagonally into 1/2 inch pieces

Directions:
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Prep time: 45 mins
Cook time: 30 mins
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 598.6
Fat: 14.7 g
Saturated fat: 2.5 g
Carbohydrates: 78.6 g
Sugars: 9.8 g
Dietary fiber: 4.5 g
Protein: 38 g
Cholesterol: 60.8 mg
Sodium: 1877 mg
Pea & Halloumi Fritters


Ingredients:
peas, cornstarch, plain flour, baking powder, milk, eggs, halloumi cheese, mint

Directions:
Boil the peas for 2 minutes and drain.
Puree half of them in a food processor.
Sift together the dry ingredients, then stir in the beaten eggs, milk, and pureed peas.  Fold in the whole peas, halloumi & mint. Season to taste.
Heat some olive oil in a large frying pan over medium high heat.
Drop the batter by ladlefuls into the pan. Fry for 2-3 minutes on each side until golden.
Easy Apple Cider
Category: drinks
By JANE MN

Simple spiced apple cider! I used to buy the spices already mixed at the grocery store, and they stopped carrying it this year, so I just made my own. This is great for a shower or get together and the slow cooker keeps it warm, so guests can enjoy it through the night. When it's done, it's great mixed with spiced rum and/or a slice of orange! Leftover cider is great cold too!

Ingredients:
1 (64 fluid ounce) bottle apple cider
3  cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
⅓ cup brown sugar

Directions:
In a slow cooker, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat, and keep warm.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 171.5
Fat: 0.1 g
Carbohydrates: 43.4 g
Sugars: 37.6 g
Dietary fiber: 0.8 g
Protein: 0.1 g
Sodium: 31.1 mg
Aunt Kellie's Spinach Poppy Seed Salad


Ingredients:
spinach, lettuce, swiss cheese, bacon, red onion, button mushrooms, sugar, salt, dry mustard, apple cider vinegar, poppy seed

Directions:
Mix all dressing ingredients in a blender and process until well combined.
Add 3-4 oz of the mushrooms and 1/2 the onion to the dressing and let marinate for at least 30 minutes (the longer the better].
In a large bowl combine remaining salad ingredients, toss.
Pour a little dressing at a time over the top of the salad and toss, keep adding dressing as necessary (your preference].
Serve immediatly, *refrigeration time is not included in prep time*.
Suffolk Red Cabbage


Ingredients:
red cabbage, butter, ham, red wine vinegar, sugar

Directions:
Cut the cabbage into quarters.  Remove the cores and then slice fairly thin.  Melt the butter in an ovenproof casserole dish and add the ham cut into little sticks about 1 inch long.
Let it simmer gently in the butter without browning for 5 minutes; then stir in the cabbage and turn it over in the butter until it is all coated and glistening.  Cover the dish and allow it to sweat for 10 minutes.  Stir in the vinegar, sugar and seasoning and cover the dish.  Bake very gently at 325 degrees F for 2 hours, stirring occasionally.
Roasted Greek Chicken
Category: world-cuisine
By GatorJess

Juicy, flavorful chicken meat with a crispy skin. Tastes wonderful and is super simple to make.

Ingredients:
4  chicken leg quarters, with bone and skin
¼ cup olive oil
4  lemons, halved
4 teaspoons dried oregano
4 teaspoons dried basil
4 teaspoons garlic powder
4 teaspoons salt
4 teaspoons ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken. Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides. Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 516.4
Fat: 34.6 g
Saturated fat: 7.6 g
Carbohydrates: 16.8 g
Sugars: 0.7 g
Dietary fiber: 7.1 g
Protein: 41.9 g
Cholesterol: 139.8 mg
Sodium: 2463.6 mg
Moussaka
Category: world-cuisine
By PEGGY AYSCUE

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

Ingredients:
3  eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2  onions, chopped
1 clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
½ cup red wine
1  egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon ground nutmeg

Directions:
Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes.  Allow to cool, and then stir in beaten egg. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese. Bake for 1 hour at 350 degrees F (175 degrees C).

Prep time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 - 9x13 baking dish

Calories: 567
Fat: 39.4 g
Saturated fat: 18.3 g
Carbohydrates: 29.1 g
Sugars: 14.1 g
Dietary fiber: 5.4 g
Protein: 23.6 g
Cholesterol: 123.1 mg
Sodium: 1017.4 mg
Banana Nut Oatmeal


Ingredients:
butter, sugar, oatmeal, milk, banana, walnuts

Directions:
In small saucepan stir together butter, sugar (2 tbsp.if you like it a little sweeter], oatmeal and milk.
Cook and stir until almost done then add nuts and banana.
Finish stirring and cooking until completed.
Serve with love.
Sheboygan Grilled Brats
Category: meat-and-poultry
By PBFITZ

Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old-fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce.

Ingredients:
¼ cup butter
2 medium onions, thinly sliced
3 cloves garlic, chopped
4 (12 ounce) bottles dark beer
2 pounds fresh bratwurst
10  hot dog buns

Directions:
Preheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent.  Add the chopped garlic and cook, stirring, for an additional 2 minutes.  Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30 to 35 minutes, turning often.  Be careful not to poke holes in the casing.  Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes.  Serve hot with onions on the rolls.

Prep time: 5 mins
Cook time: 47 mins
Total time: 52 mins
Yields: 10 servings

Calories: 534.4
Fat: 33 g
Saturated fat: 12.5 g
Carbohydrates: 31.3 g
Sugars: 3.6 g
Dietary fiber: 1.3 g
Protein: 17.5 g
Cholesterol: 79.4 mg
Sodium: 1013.6 mg
Fresh Pineapple and Lychee Chicken - Empress of China, San Fran


Ingredients:
fresh pineapple, boneless skinned chicken breasts, white vinegar, tomato juice, sugar, salt, fresh lemon, cornstarch, water, lychees

Directions:
Cut pineapple in half.  Remove fruit from shell, dice, and set aside.
Dip chicken in flour.  Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
Combine vinegar and juices, sugar and salt in saucepan.  Squeeze lemon juice into sauce and place lemon half in pan.  Bring to boil.  Remove lemon shell.
Stir in cornstarch dissolved in water.  Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
Blend in chicken, pineapple and lychees and heat through.  Serve immediately.
Chocolate Shortcakes With Sour Cherry Topping


Ingredients:
sour cherries, honey, cinnamon, all-purpose flour, sugar, baking powder, baking soda, salt, butter, buttermilk, heavy cream, confectioners' sugar, vanilla extract

Directions:
For cherry topping: In small saucepan combine all topping ingredients and cook over medium-high heat, until cherries start to release their juice and the liquid thickens and becomes syrupy, 6-7 minutes; cool and refrigerate until needed (you can make this up to 1 day ahead].
For shortcake biscuits: Preheat oven to 350F and set rack in middle of oven; combine all dry ingredients in a large bowl until blended; rub butter into flour mixture with your fingertips until mixture resembles coarse meal; in a small bowl, whisk egg yolks with buttermilk to blend; add to flour mixture and stir just until evenly moistened; turn dough out onto a floured board and, with lightly floured hands, knead just until it comes together (if the dough is very sticky, sprinkle on some additional all purpose flour]; pat out to about 1 1/4 inches thick and cut into rounds with a 3 inch cutter; gather dough scraps and pat out again to make remaining shortcake biscuits; set 2 inches apart on a large baking sheet; bake biscuits for approximately 25 minutes, or until golden-brown, and transfer to a rack to cool completely.
For whipped cream: Beat cream, sugar and vanilla until soft peaks form.
To assemble: Slice shortcake biscuits in half and set bottoms of biscuits on 6 dessert plates; dollop generously with whipped cream and distribute cherry topping evenly over the cream; place biscuit tops over cherries at a slight angle and sprinkle tops lightly with confectioners' sugar.
Oyster Mushroom Pasta
Category: main-dish
By TJ Lombard

This is so easy and so delicious. Oyster mushrooms are poached in butter and cream and tossed with pasta, Parmesan cheese and green onions. Mmmmmmmm!

Ingredients:
1 (16 ounce) package linguine pasta
½ cup butter
1 pound oyster mushrooms, chopped
⅓ cup chopped fresh parsley
salt and ground black pepper to taste
⅔ cup heavy whipping cream
4  green onions, chopped
¼ cup Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl. Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes. Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 818.6
Fat: 42.2 g
Saturated fat: 25.2 g
Carbohydrates: 91.6 g
Sugars: 5.5 g
Dietary fiber: 7 g
Protein: 22.1 g
Cholesterol: 119.7 mg
Sodium: 325.1 mg
Chilled Orange & Tomato Soup


Ingredients:
low-sodium tomato juice, white wine, sugar, sugar substitute, white pepper, parsley

Directions:
Blend all but parsley together.
Chill for several hours.
Prior to serving, place in blender and whip for several minutes. Soup will be frothy.
Serve with a sprinkle of parsley.
Beet Hearts With Chevre


Ingredients:
beets, fresh chives

Directions:
Preheat oven to 400°F.
Rub beets in oil, wrap in foil& roast for an hour or until fork tender in the center; remove from foil& cool.
Peel skins from beets by just rubbing with your fingers- don some rubber gloves unless you don't mind red fingers!
Slice the beets into rounds about an inch thick; using a small heart-shaped cookie cutter, cut into each beet slice.
Transfer slices to individual serving plates, top with crumbled chevre& garnish with chives.
Pumpkin Pie With White Chocolate Whipped Cream


Ingredients:
eggs, ground cinnamon, ground ginger, nutmeg, clove, allspice, salt, heavy whipping cream, brown sugar, granulated sugar, canned pumpkin puree

Directions:
Preheat oven to 350 degrees.
Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.
Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.
Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.
Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes], until the mixture feels slightly thickened. Remove from heat.
Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm]. Transfer the pie to a rack to cool completely (about 2 hours].
Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.
Once the pie is cool, top the pie generously with the white chocolate whipped cream.
Grilled Lemon and Rosemary Lamb Chops
Category: meat-and-poultry
By Chef John

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Ingredients:
½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8  lamb loin chops

Directions:
Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours. Preheat grill for medium heat and lightly oil the grate. Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 25 mins
Yields: 8 lamb chops

Calories: 198.4
Fat: 13.6 g
Saturated fat: 5.8 g
Carbohydrates: 4.5 g
Sugars: 1.5 g
Dietary fiber: 0.9 g
Protein: 15.3 g
Cholesterol: 57.2 mg
Sodium: 361.8 mg