xiaoxl/recipe_data huggingface dataset:
Quick & Tender Country Ribs


Ingredients:
country-style pork ribs, paprika, garlic powder, pepper, salt, chipotle chiles in adobo, garlic cloves, sweet onion, dark beer, cider vinegar, Worcestershire sauce, barbecue sauce

Directions:
Heat pressure cooker over medium heat, add oil.
Rub meat with rib seasoning, and brown them in the cooker one or two at a time so you don't end up steaming them.
Once the ribs are browned on all sides, add them all back to the cooker with the cooking liquid ingredients.
Close the pressure cooker, cook according to your pressure cooker instructions, or about 18-20 mins at high pressure.
Pre-Heat your grill pan or barbeque over low heat.
When the timer goes off, remove the cooker from heat and run under cool water in the sink.
Remove ribs from cooking liquid.
Stir 1/4 cup of the cooking liquid into your barbeque sauce of choice (optional: add one of the chipotles from the cooking liquid into the sauce to spice it up].
Grill ribs over low heat basting with BBQ sauce and turning every 5 minutes or so until a nice glaze has formed all over the ribs.
Enjoy!
Toasted Coconut Trail Mix Bites


Ingredients:
dates, almond butter, maple syrup, pure vanilla extract, salt, unsweetened dried shredded coconut

Directions:
1. Pulse dates, almond butter, maple syrup, vanilla and salt in food processor until smooth, stopping to scrape down bowl if necessary.
2. Add trail mix and seeds blend; pulse until coarsely chopped. Add cereal, apricots and chocolate chips; pulse until combined.
3. Transfer to large bowl; mix with moistened hands if necessary to combine. Roll by heaping one tablespoon into balls, then roll in coconut to coat. Arrange in single layer on large plate or baking sheet. Refrigerate until firm, about 15 minutes.
Chef's Tip: Toast coconut in a dry skillet over medium-low heat, stirring often until golden; about, 5 to 7 minutes.
Yosenabe Hot Pot


Ingredients:
boneless chicken, clams, shrimp, white button mushrooms, harusame noodles, spinach, cabbage leaves, soy sauce, mirin, sake, lemon juice, rice vinegar, soy sauce, lemon slices, shichimi-togarashi

Directions:
Cut an "X" at the top of the mushroom.
Cut fish, and chicken into 1 1/2 inches squares.
Soak clams in salted water for 5 to 6 hours to remove sand and rise well.
Boil cabbage and spinach lightly.
Put 3 cabbage leaves down on sushi mat, put par boiled spinach inside and roll.
Cut into 1 1/2 inch pieces.
Put Dashi, soy sauce, mirin, and sake in the pot, bring to boil.
Put chicken, seafood, and vegetables in the order of time required cooking time.
When cooking time is done, spoon in ingredients, into a bowl, serve with some ponzu-joyu sauce.
Chocolate Cake Made With Salad Dressing


Ingredients:
flour, sugar, baking soda, water, vanilla, lemon juice

Directions:
Sift flour, sugar, baking soda and cocoa together.
Add water.and lemon juice and vanilla
Add salad dressing.
Beat by hand.
Place batter in a greased and floured 9 inch square pan.
Bake in moderate oven, 350 degrees Fahrenheit, for 40 minutes or til done my oven is wonky.
Summer Vegetable Soup


Ingredients:
onion, olive oil, zucchini, navy beans, sweet potato, corn, peas, green beans, tomatoes, ground pepper, ground turmeric, celery leaves, tomato paste

Directions:
In a large saucepan, saute onion in oil until tender, then add the next 11 ingredients.
Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender.
Remove from heat, then stir in celery leaves & tomato paste. Cover & let stand for 5 minutes before serving.
CARDAMOM CASHEW BUTTER CREPES


Ingredients:
all-purpose flour, sugar, salt, sugar, eggs, unsalted butter, smooth cashew butter

Directions:
In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.
Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil.
Add 1/3 cup batter and swirl to completely cover bottom of skillet.
Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden.
Slide crepe out of skillet and place on a plate to cool slightly.
Place Betsy’s Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!
Ranch Rolled Chicken Breast #RSC


Ingredients:
boneless chicken breasts, cream cheese, walnuts, green onion, butter, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Mix softened cream cheese with Hidden Valley Ranch Seasoning Mix, grated carrots, chopped walnuts and green onions and set aside.
Melt butter and spread about 1 tbs into the bottom of a glass casserole dish.
Mix bread crumbs and parmesan cheese together and set aside.
Pound chicken breasts between plastic wrap to very thin (as flat as a coin.]  Even if they start to fall apart a little you can still roll them.
With a butter knife thinly spread equal amounts of cream cheese mixture on one side of each flattened chicken breast being sure to cover all the way to the edges. Now roll them up tightly gathering the edges as you go to be sure and make a tight roll.
Dip each chicken roll in the remaining melted butter being sure to cover all over and then roll in bread crumb parmesan mixture. Set in the glass casserole dish.
Drizzle any  remaining butter evenly over the chicken rolls.
Bake in 350 degree oven for 18 minutes (15 if using smaller chicken breasts.]  Remove and let stand for about 5 minutes before cutting into slices like pinwheels.
Serve with a lovely salad or veggie and more Ranch Dressing for dipping.
Asian Ginger Marinade Salmon


Ingredients:
salmon fillets, white wine, orange, ginger, honey, chili sauce

Directions:
To begin with, soak a cedar plank in a container of water for at least an hour. You may need to place a weight on top to keep the wood immersed.
Meanwhile, combine ingredients for marinade in a large, flat shallow glass dish and marinate the salmon fillets, skin-on, in the refrigerator for half an hour. Preheat barbecue on HIGH for 10 minutes.
Pat dry plank and oil the upper side. Place plank directly on the grids and heat with the lid closed until the plank begins to smoke. Place the salmon, skin side down in the middle of the plank and grill until just opaque at the thickest part. A 6 lb. fillet may take 30 minutes.
For more recipes and tips visit www.broilkingbbq.com.
Air Fryer Prosciutto and Mozzarella Grilled Cheese
Category: meat-and-poultry
By France C

So easy to make and no mess! My favorite Italian deli made a similar sandwich but unfortunately they closed down, so I decided to make a dupe in my air fryer. This makes a very filling lunch, or you can cut it in half and share if pairing with a bowl of soup.

Ingredients:
2 tablespoons unsalted butter, softened
2 slices  sourdough bread
2 ounces prosciutto
3 ounces fresh mozzarella, cut into 1/4-inch slices

Directions:
Preheat the oven to 360 degrees F (180 degrees C). Butter one side of a slice of bread and place it on a plate, buttered side down. Evenly top with prosciutto and mozzarella slices. Butter the second slice of bread and place on top, keeping the buttered side facing out. Place in the air fryer and cook until lightly browned and toasted, about 8 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 773.7
Fat: 55.4 g
Saturated fat: 30.4 g
Carbohydrates: 30.6 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 37.7 g
Cholesterol: 165.4 mg
Sodium: 1952 mg
Roast Beef


Ingredients:
"garlic cloves"

Directions:
Rub the roast with seasoning.
Insert slivers of garlic on top and douse with A-1 sauce.
Bake at 350 uncovered in shallow roasting pan for 20 minutes per pound for medium rare.
Rice Salad
Category: salad
By TRACEY44F

This rice salad is a great summer salad in place of potato salad, or any time of year!

Ingredients:
2 cups water
1 cup white rice
6  eggs
1 (10 ounce) package frozen peas, thawed
1 cup chopped celery
¼ cup chopped onion
1 (4 ounce) jar diced pimento
1 cup mayonnaise
1 teaspoon prepared mustard
1 tablespoon lemon juice
¼ cup sweet pickle relish
1 (9 ounce) can solid white tuna packed in water, drained
¼ teaspoon dried dill weed
1 teaspoon salt
⅛ teaspoon pepper

Directions:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 423.6
Fat: 26.2 g
Saturated fat: 4.6 g
Carbohydrates: 30.1 g
Sugars: 5.8 g
Dietary fiber: 2.4 g
Protein: 17.2 g
Cholesterol: 158.8 mg
Sodium: 691.4 mg
Roast Beef Open Faced Sandwich (Smørrebrød)


Ingredients:
roast beef, butter, remoulade sauce, horseradish, onion

Directions:
Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion (‘ristet løg’] open faced.
In Denmark, Danish sandwiches are typically eaten with a fork and knife.
Delicious Cream of Mushroom Soup


Ingredients:
portabella mushrooms, white mushrooms, chicken broth, half-and-half cream, butter, flour, dried thyme, salt, pepper, cayenne pepper, soya sauce

Directions:
Slice all the mushrooms and cut up slices into small pieces.
Chop onion.
On medium heat, melt butter (I prefer margarine], saute onion until transparent.
Add mushrooms, saute until soft.
Add in thyme, salt, pepper and cayenne (optional].
Add flour to mushroom mixture to create roue, stir in well, texture should be pasty but not gluey.
Add in chicken broth till covered but enough that it's not watery but still has a thickness to the broth, stir while pouring to give proper consistency.
Add in cream, and for a lighter version substitute with milk. Bring to a quick boil then reduce to simmer until thickened.  Adjust seasoning to taste if necessary.  Served great with a nice baguette for dunking!  Enjoy!
Add in soya sauce, it nicely balances out the colour and flavour.
Pesto Focaccia Sandwich for Six


Ingredients:
focaccia bread, pesto sauce, turkey breast, provolone cheese, red onion

Directions:
Cut bread in half horizontally, using a serrated knife.
Spread pesto evenly over cut sides of bread.
Layer ham and next 3 ingredients evenly over bottom half. Top with remaining bread half.
Wrap in aluminum foil.
Bake at 450 for 10 minutes. Cut into six wedges.
Apricot Coconut Macaroons


Ingredients:
water, sugar, sugar

Directions:
Over mediun heat, in small sauce pan, cook apricots with the 1/2 cup water and 1 table spoon sugar until tender and there is about 1 tablespoon of liquid left. Cool slightly.
Transfer to food processor with a steel blade. Add remaining 3/4 cup sugar, egg whites and 1/2 cup coconut; process until smooth.
Transfer mixture to electric mixer and mix in remaining 4 cups coconut. Mixture should hold together when pinched.
With hands or scoop make small mounds. Place on cookie sheet lined with parchment paper. Bake in 350 degree oven until tops are browned about 10 minutes.
When cool dip bottoms in melted chocolate, Place cookie bottom side up to let chocolate dry, then turn cook right side up and pipe more chocolate on top.
Sour Milk Molasses Drop Cookies


Ingredients:
sugar, shortening, egg, molasses, flour, baking soda, ground cloves, cinnamon, raisins, powdered sugar

Directions:
Beat together the sugar and shortening until the sugar crystals have begun to break down, about 2 minutes. Beat in the egg and molasses until just combined.
In a smaller bowl mix together the flour, baking soda, cinnamon and cloves.
Mix the dry mix and sour milk into the wet bowl in alternating thirds. Fold in raisins, if using.
Chill the dough for two hours or more.
Drop by rounded tablespoons onto an ungreased baking sheet. Bake at 400 degrees for 11 minutes.
Remove from oven an place on a cooling rack. Allow the cookies to cool and dust with powdered sugar.
Note:  For best results allow your baking sheet to fully cool before using between batches.
Tradtional Mexican Coffee


Ingredients:
water, brown sugar, cloves, cinnamon, regular grind coffee

Directions:
Heat the water, spices and sugar in a saucepan over medium heat until the sugar dissolves.
Add the coffee grounds and bring to a boil.
Simmer for 2 mintues.
Stir, cover and remove from heat.
Allow the coffee grounds to settle and then deftly pour the café into mugs - or strain into mugs.
Cold Southwestern Bow Tie Pasta
Category: salad
By veithk

An easy pasta salad bursting with flavor. It is fantastic for your next potluck. But bring a lot, it goes fast!

Ingredients:
1 (12 ounce) package bow tie pasta
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon ground red chile pepper
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 (9 ounce) can whole kernel corn, drained
½ (15 ounce) can black beans, drained
½ (15 ounce) can diced tomatoes and green chiles, drained
2  green onions, sliced
2  avocados - peeled, pitted, and diced

Directions:
Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

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

Calories: 472.9
Fat: 21.1 g
Saturated fat: 3.1 g
Carbohydrates: 63.8 g
Sugars: 4.1 g
Dietary fiber: 10.3 g
Protein: 12.7 g
Sodium: 415.2 mg
Dianne's Gingerbread Banana Muffins


Ingredients:
all-purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, salt, ground cloves, unsalted butter, granulated sugar, molasses, egg, sugar

Directions:
Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with cooking spray.
In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt and cloves. Set aside.
In a separate large bowl, mash the bananas and combine with the melted butter, sugar and molasses; beat in the egg.
Add the flour mixture to the banana mixture and stir gently, just until it is incorporated. Do not over-stir; batter will be lumpy. Fill prepared muffins cups 2/3 full with batter. Sprinkle evenly with the coarse-grain sugar, if desired (optional].
Bake 20 minutes, or until tops spring back when lightly touched.
Cool in pan 10 minutes; remove to wire rack to cool completely. Enjoy!
Baked Chicken Kiev


Ingredients:
butter, margarine, fresh chives, fresh parsley, garlic powder, boneless skinless chicken breasts, fresh parsley, paprika, buttermilk

Directions:
In a small bowl, combine softened butter, chives, parsley and garlic powder.
On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
Preheat oven to 425F degrees.
Spray a 9-inch square pan with nonstick cooking spray and set aside.
Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
Retrieve butter mixture from freezer and cut crosswise into 6 pieces.
Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
Place coated chicken, seam side down, in prepared pan.
Bake, uncovered, about 35 minutes or until juices run clear.
Remove toothpicks and serve immediately.
Lentil & Escarole Soup (Cook's Illustrated)


Ingredients:
olive oil, carrot, onion, celery, garlic cloves, parsley, low sodium chicken broth, water, diced tomatoes, brown lentils, parmesan cheese, bay leaves, escarole, salt, pepper, parmesan cheese

Directions:
Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt.  Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
Stir in escarole and cook for about 5 minutes until wilted.  Salt and pepper to taste.
Garnish with a drizzle of olive oil and grated Parmesan cheese.
White Chili


Ingredients:
olive oil, chicken breasts, garlic cloves, onion, chicken broth, navy beans, green chilies, cumin, oregano, cilantro, salt, monterey jack cheese

Directions:
Stove Top:., saute first 4 until onion is clear and chicken is done., heat together next 7 in a seperate pot and simmer 20 min., mix in chicken and simmer 10 more minute., Crock Pot:., combine in crock pot and cook on low 7-9 hours high 3-4 hrs.
Goat Cheese Biscuits


Ingredients:
self-rising flour, baking powder, baking soda, table salt, buttermilk, butter, parmesan cheese

Directions:
Preheat your oven to 425.
Place one 10-inch cast iron pan into the oven while it is preheating. Put flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese.
Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove skillet from oven and put in 1 tablespoons of butter.  When the butter has melted, drop 1/4 cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter.
Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Kittencal's Pea Soup With Ham Bone (Crock Pot or Stove Top)


Ingredients:
onion, fresh garlic, ham bone, chicken broth, water, carrots, bay leaf, cooked rice

Directions:
In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes].
Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking].
Add in pepper to taste.
Remove the ham bone and bay leaf.
At this point the soup can be pureed if desired.
When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
Add in rice and stir until heated through.
Ladle into serving bowls, and drizzle with whipped cream if desired.
Sara's Garlic Prawns


Ingredients:
extra virgin olive oil, unsalted butter, garlic, fresh parsley

Directions:
Heat the olive oil.  Fry the prawns in the oil until they're only just cooked.
Add the butter, garlic and parsley. Reduce the heat and cook for 1 minute, stirring.
Add the cream, and simmer until the sauce reduces just a little.
Empty Tomb Crescent Rolls


Ingredients:
marshmallows, butter

Directions:
Roll out the crescent rolls and separate.
Place two crescent rolls next to each other with the wide ends of the triangles overlapping to form a right angle.
Show the marshmallows and explain that the color white represents purity in God's eyes of those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3.
Dip marshmallows individually in the butter, then roll in the cinnamon and sugar mixture, coating evenly. Place one butter and cinnamon sugar coated marshmallow in each set of crescent rolls. Pull up the narrow ends of the triangles and wrap the crescent roll dough completely around the marshmallow, sealing well. It is very important that no gaps are present.
Explain that each marshmallow represents Jesus' body which was wrapped (covered in sugar mixture] and placed in the tomb which was then sealed tight (closed up in the dough.] Read: Matthew 27:57-60.
Use remaining butter to brush the tops of the "tombs" and sprinkle with cinnamon sugar to taste.
Bake on cookie sheet at 375°F for 14 minutes, or until the tops are a deep golden brown. Cool 1 minute in the pan. Serve and enjoy!
When the "tombs" are ready to be served have each person break theirs open and experience the emptiness of the tomb. Explain that Jesus was raised from the dead and His followers were amazed to find the tomb empty. Read: Matthew 28:1-9.
Super Al's Cocktail Sauce
Category: side-dish
By Al

Super Al's semi-famous cocktail sauce.

Ingredients:
2 tablespoons finely grated raw horseradish
1 teaspoon dark brown sugar
⅛ teaspoon fresh lemon juice
6 tablespoons ketchup

Directions:
In a small bowl combine horseradish, brown sugar, lemon juice and ketchup. Mix well. Chill in refrigerator.

Prep time: 2 mins
Total time: 2 mins
Yields: 2 servings

Calories: 57.7
Fat: 0.2 g
Carbohydrates: 14.7 g
Sugars: 12.5 g
Dietary fiber: 0.1 g
Protein: 1 g
Sodium: 502.7 mg
Chicken and Dumplings


Ingredients:
butter, margarine, chicken thighs, onion, all-purpose flour, chicken broth, dry white wine, salt, pepper, milk, baking mix, milk, poppy seed

Directions:
In a 5-quart Dutch oven or heat-resistent casserole over medium heat, melt butter. Add chicken, a few pieces at a time, and cook until well browned on all sides. Remove and set aside.
To pan drippings, add onion and cook until soft. Blend in flour and cook, stirring, until bubbly. Gradually pour in broth and wine and continue cooking and stirring until sauce boils and thickens. Add salt, pepper, milk, and chicken.
Bake, covered, in a 375 degree oven (or cover and simmer over low heat]for 50 minutes. Skim off and discard fat.
Dumplings: Mix 2 cups baking mix with 1 tablespoon poppy seeds (if using]; stir in 2/3 cup milk until evenly moistened.
Drop onto hot chicken in 6 mounds. Cook uncovered, on stovetop over medium heat for 10 minutes; then cover and cook for 10 more minutes or until dumplings are cooked through. Serve immediately.
Grilled Balsamic Portabella Mushroom Burger


Ingredients:
portabella mushrooms, water, sugar, garlic clove, cayenne pepper, olive oil

Directions:
Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill] side up.
To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.