xiaoxl/recipe_data huggingface dataset:
Traditional Sage Dressing


Ingredients:
butter, fresh parsley, onions, celery, egg, chicken broth, fresh sage

Directions:
Saute the onions and celery in 4 tablespoons butter until soft.
In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
Add the onion mixture along with the remaining melted butter to the bread mixture.
Beat the egg and add to the mixture.
Toss until well mixed.
Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.
Soup of Black Beans and Smoked Chicken


Ingredients:
black beans, boneless skinless chicken breast halves, olive oil, bacon, onion, celery ribs, garlic cloves, bay leaves, dried thyme, dry basil, ground cumin, ground coriander, dry oregano, mustard powder

Directions:
Rinse and file over beans. Soak in water to cover amply overnight.  Drain, when ready to proceed.
Remove tender from each chicken breast, and set aside for another purpose.  Season chicken with salt, pepper and olive oil, put on a round, French rack, choosing a skillet, of sufficient size, that the rack can sit upon it, without sinking.
Put the wood chips in the skillet. Put on a burner, and set to high. Heat until they begin to smoke. Heat oven to 450 degrees. Place chicken on skillet, cover with a double or triple layer of aluminum foil.
Place into the oven and allow to bake and smoke for 10 minutes. Remove, uncover, and set aside.  While the soup cooks, cut the chicken breasts into thin julienne strips, and set aside.
Put a tablespoon of oil into a suitable soup pot or oven, and add the bacon and a little pinch of salt. Cook crisp, stirring often. Add the onions, celery. Cook till lightly gold. Stir in the garlic and bay leaves, stirring for a moment, then add the spices.
When they begin to toast lightly, add the drained black beans and the chicken stock.
Cook gently until the beans are tender. Season with salt and pepper. Retrieve one-fourth of the soup and purée it in a food mill or food processor. Return to the pot, and add the chicken, simmer for just a few moments to marry the flavors, but do not let the chicken overcook.
Send in hot bowls, or send out in a warm tureen.
Papaya Lemonade


Ingredients:
sugar, boiling water, cold water, papayas, fresh lemon juice

Directions:
Combine sugar and boiling water, stirring until sugar dissolves.
Let cool slightly.
Place sugar syrup, 2 cups cold water, papaya, and lemon juice in blender; process until mixture is smooth.
Stir in remaining 1 1/2 cups cold water.
Serve over ice.
Enjoy!
Baked BBQ Baby Back Ribs
Category: meat-and-poultry
By Chef John

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

Ingredients:
½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

Directions:
Preheat oven to 250 degrees F (120 degrees C). Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined. Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife. Generously apply coating of dry rub to all sides of rib rack. With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan. Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C). Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time. Cut rack into individual rib segments and serve with more barbeque sauce.

Prep time: 15 mins
Cook time: 2 hrs 50 mins
Total time: 3 hrs 20 mins
Yields: 1 rib rack

Calories: 488.4
Fat: 22.9 g
Saturated fat: 8.2 g
Carbohydrates: 51.8 g
Sugars: 42.2 g
Dietary fiber: 1.5 g
Protein: 18.9 g
Cholesterol: 87.6 mg
Sodium: 782.3 mg
Nutella S'mores


Ingredients:
graham cracker squares, marshmallows, mini marshmallows

Directions:
Heat broiler.
Break each graham cracker square in half and spread about a teaspoons (or more!] nutella on 4 of the halves.
Top the halves with the nutella each with either a large marshmallow or about 9 minis.  Set other 4 squares aside.
Place assembled s'mores on a sheet and place under broiler.  Be sure to keep an eye on it as it really won't take long to start browning and then you will want to turn your sheet to evenly brown each one.
When browned to desired amount take out and top each with the remaining graham cracker halves.
Enjoy!
Raspberry Vinaigrette Dressing
Category: side-dish
By JAN W

This dressing has a mild raspberry flavor. I usually prepare it with canola oil.

Ingredients:
½ cup vegetable oil
½ cup raspberry wine vinegar
½ cup white sugar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper

Directions:
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/2 cups

Calories: 118.1
Fat: 9.2 g
Saturated fat: 1.2 g
Carbohydrates: 9.6 g
Sugars: 8.4 g
Sodium: 21.5 mg
Swiss Baked Trout


Ingredients:
trout, onions, parsley, mushroom, butter, dry vermouth, white wine, swiss cheese, paprika

Directions:
Preheat oven to 400 degrees.
Grease shallow baking pan.
Mix onion, parsley and mushrooms. Spread out in bottom of baking pan.
Salt and pepper trout, inside and out.
Lay trout on top of vegetables.
Pour 1/4 cup of butter over trout and cover with baking pan with foil.
Bake for 15 minutes.
Remove from oven and sprinkle bread crumbs, swiss cheese on top.
Pour the other 1/4 cup of butter and dry vermouth over bread crumbs and swiss cheese.
Sprinkle with paprika.
Cover with foil again and place in oven and bake another 10 minutes.
If you would like to brown the crumbs, place under broiler for a few seconds.
Roasted Green Beans With Lemon, Pine Nuts & Parmigiano


Ingredients:
fresh green beans, head of garlic, extra virgin olive oil, extra virgin olive oil, lemon zest, fresh lemon juice, kosher salt, cracked black pepper, pine nuts, flat leaf parsley, parmesan cheese

Directions:
Position oven racks in the top and bottom third of the oven.
Heat oven to 450°F.
Put the beans in a large bowl.
Peel the garlic, quarter each clove lengthwise and add them to the green beans.
Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs lemon zest, 1 tsp salt, and 1/2 tsp pepper.
Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring.
Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 - 15 minutes.
Meanwhile, spread the pine nuts on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 T. olive oil.
Toss gently to coat and season to taste with salt and pepper.
Sprinkle on the toasted pine nuts, remaining 1/2 Tbs lemon zest, the parmesan cheese and the parsley.
Serve hot or at room temperature.
Unrolled Cabbage Rolls


Ingredients:
lean ground beef, ground turkey, onion, garlic clove, cabbage, diced tomatoes, tomato sauce, water, ground black pepper, sea salt

Directions:
In a large skillet, heat olive oil over medium heat.
Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
Bring to a boil.
Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8.
Fruited Sweet-Sour Pork


Ingredients:
butter, pork, pineapple tidbits, water, cornstarch, soy sauce, vinegar, salt, green pepper, onion

Directions:
"Preheat frying pan at 350 degrees; melt butter.  Add pork and saute about 2 to 3 minutes or until meat is browned.  Drain pineapple, reserving about 3/4 cup of syrup.  Combine pineapple syrup, Russian dressing, water, cornstarch, soy sauce, vinegar, and salt; pour over meat and stir until thickened.  Cover.  Turn heat down to a low simmer. and simmer 30 minutes or until meat is fork tender.  Add green pepper, onion and pineapple tidbits.  Cover and cook 5 minutes.  Serve over hot rice."
Creamy Chicken or Pork Cacciatore in Crock Pot


Ingredients:
onion, garlic cloves, celery ribs, green pepper, mushroom, carrot, skinless chicken pieces, tomatoes, tomato paste, salt, fresh ground black pepper, dried oregano leaves, dried basil, chicken broth, instant mashed potatoes, pasta

Directions:
Place all the ingredients in slow cooker except chicken and instant potatoes., Stir together to combine., Add chicken and push into in the juice., Cook at High for 5 hours or at Low for longer., When it is cooked remove some of the juice and mix with the instant potatoes., Slowly blend this in the chicken cacciatore. Let cook for another 10 minutes., Serve on your choice of pasta., Sprinkle with freshly grated Parmesan cheese., If you are making it with pork, brown it before adding to other ingredients.
Jana's Chicken Florentine


Ingredients:
chicken breasts, flour, butter, white wine, fresh garlic, lemon juice, onion, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, water, chicken bouillon cubes, parsley, parsley, paprika

Directions:
Preheat Oven to 375 degrees.
Flattened out Chicken then coat with salt and pepper.
Dredge the chicken in the flour to coat lightly.
Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
Add the chicken and cook until brown, about 5 minutes per side.
Transfer the chicken to a pyrex dish large enough to hold all the chicken with out layering.
Melt 2 tablespoons of butter in the same skillet over medium heat.
Add the onion, paprika, and garlic and saute until the onions are translucent.
Add the wine and chicken bullion cubes (or chicken broth]. Increase the heat to medium-high and boil until the liquid is reduced by half, about 7 minutes.
Add 1/4 of a cup of ricotta cheese and boil until the sauce reduces by half, stirring often, about 3 minutes.
Stir in the parsley.
Season the sauce, to taste, with salt and pepper.
Then pour sauce over chicken.
Melt the remaining 2 tablespoons of butter in skillet over medium heat.
Add the spinach and saute until heated through.
Season the spinach, to taste, with salt and pepper. (you can add mushrooms or peppers if you prefer].
Put spinach on top of chicken.
Then put ricotta cheese on top of the spinach, mozzerella on top of the ricotta, and parmesan on top of the mozzerella.
Sprinkle parsley on top and place in oven until cheese is fully melted, then serve over linguini or preference :].
Lemon-Mint Spritzer


Ingredients:
sparkling water, mint leaves

Directions:
Fill a tall glass with ice and add 6 crushed mint leaves. Pour in 1/4 cup of Lemon Syrup and 1 cup of sparkling water.
Garnish with a twist of lemon.
Pumpkin Spiced Latte
Category: breakfast-and-brunch
By Zippy

My husband is obsessed with Starbucks® Pumpkin Spice Lattes! I created this recipe so we wouldn't have to go broke. I've made these countless times for everyone who visits. I think I've actually become famous for these within our very-extended family. No espresso machine is needed.

Ingredients:
3 cups hot whole milk
4 teaspoons white sugar
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
6 ounces double-strength brewed coffee
3 tablespoons sweetened whipped cream
3 pinches pumpkin pie spice

Directions:
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 3 servings

Calories: 158.3
Fat: 5.6 g
Saturated fat: 3.6 g
Carbohydrates: 18.3 g
Sugars: 17.4 g
Dietary fiber: 0.2 g
Protein: 8.3 g
Cholesterol: 21.8 mg
Sodium: 105.8 mg
Blueberry-Nut Mini Loaves


Ingredients:
butter, sugar, eggs, applesauce, half-and-half, milk, flour, baking powder, baking soda, salt, fresh blueberries, walnuts

Directions:
Set oven to 350 degrees.
Grease four mini loaf pans.
In a large bowl cream butter with sugar until fluffy.
Add in eggs and vanilla and beat until completely blended,.
In a small bowl whisk/combine the applesauce with whipping cream until blended.
In another bowl sift together flour, baking powder, baking soda and salt, then add to the creamed mixture along with the applesauce mixture.
Add in blueberries and walnuts; mix to combine.
Transfer to mini loaf pans.
Bake for about 30-35 minutes, or until they test done.
Josephine's Easy Chicken Pot Pie


Ingredients:
chicken broth, margarine, self-rising flour, milk

Directions:
Combine chicken, soup, vegetables and broth.
Pour into greased 9 x 13 baking dish.
Combine margarine, flour and milk.
Pour over pot pie mixture.
Bake at 350 degrees for 30 - 45 minutes or until crust is brown and pie is bubbly.
Route 66 Roadhouse Chili Fix


Ingredients:
boneless pork loin, beef stew meat, bacon, garlic cloves, salt, black pepper, chili powder, tomato sauce, lager beer, tomatoes and green chilies, kidney beans, corn tortilla chips

Directions:
Brown meats and bacon with onion and garlic with oil in an extra large skillet.
Transfer to crock pot and stir in remaining ingredients, except crushed corn chips.
Cook on low for 7-8 hours, then add chips and cook another half hour to hour, until chips  have incorporated into chili, thickening it somewhat.
Serve hot with oyster crackers or tortilla chips and a selection of hot sauces on the side.
Pennsylvania Dutch Coffee Crumb Cake


Ingredients:
unsifted flour, baking powder, shortening, salt, granulated sugar, cinnamon, eggs, buttermilk, baking soda, brown sugar, coconut

Directions:
Preheat oven to 350 degrees F.
Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
In separate bowl, mix the eggs, buttermilk and baking soda together.
Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
There will be some small lumps in the batter.
Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier.
Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
Sprinkle topping equally on top of batter in all 3 pans.
Bake at 350° for 35 minutes.
Makes 3-8" coffee cakes.
Flybanes ( Muchomorki)


Ingredients:
tomatoes, mayonnaise, lettuce

Directions:
Cut ends off the eggs.
Stand upright on a plate lined with lettuce to create a mushroom stem.
Slice tomatoes in half lengthwise, hollow out a bit of the  centers and place on the eggs to form (mushroom] caps (if your tomatoes are too big just trim the edges back].
Dot the Flybanes' (mushroom] caps with mayonnaise.
Cranberry Indulgence Pie


Ingredients:
white sugar, brown sugar, flour, orange zest, cinnamon, ground nutmeg, eggs, butter, fresh cranberries, pecan pieces

Directions:
Preheat oven to 350 degrees.
In mixing bowl, combine sugars, flour, cinnamon and nutmeg. Add orange zest and combine some more. Beat in eggs at medium speed, one at a time. Fold in the melted butter, then add the cranberries and beat at low speed. I like to beat them just enough to crush some of the berries so the filling gets a little bit pink, but not too much--you want the berries whole in the filling. Finally, fold in the pecans to blend evenly throughout. Pour filling into pie shell.
Bake for 35-40 minutes. Keep an eye on the pie. The top may get a light brown meringue-y look. That's ok--it's delicious and lightly brittle. I use a cake tester or toothpick in the center to see if it has baked long enough to set. A clean toothpick means it's done. Allow the pie to sit about 15 minutes before cutting.
Egg, Onion & Lettuce Wraps


Ingredients:
whole wheat tortilla, salsa, hard-boiled eggs, hard-boiled egg, sweet onions, lettuce

Directions:
Mix& spread the mayo and hot sauce all over the tortilla.
Mix remaining ingredients& place along one edge of the tortilla, roll up and enjoy.
Xacuti Chicken


Ingredients:
skinless chicken, garlic cloves, cumin seed, black peppercorns, fennel seed, poppy seeds, cloves, cinnamon sticks, star anise, turmeric powder, onions, salt, tamarind pulp, nutmeg

Directions:
In a pan, heat a tbsp of the oil and lightly fry the coconut. When brown remove from the heat and put in into your blender.
To the blender, add ALL of the spices and the garlic,add a little water, blend to make a smoothish paste.
In the same pan heat the remaining oil and fry the onions till well browned.
Add the spice mix (masala] that you blended, to the onions and fry till fragrant.
Add the chicken and 2 cups of water, stir to blend all together. season with salt.
Cover the pot and simmer for approximately 30 mins till chicken is tender.
Stir in the nutmeg. Adjust seasoning to your taste.
Serve hot with a rice dish, and, a vegetable curry.
Southwestern Tomato and Tortilla Chip Casserole


Ingredients:
tomatoes, red onions, green bell pepper, green chilies, corn kernels, black beans, garlic cloves, red wine vinegar, sugar, corn tortilla chips, cheddar cheese, sour cream, cilantro

Directions:
Heat oil over medium heat in a pan and add onion and garlic, cook until soft.
Add the toamtoes, black beans, wine vinegar, and sugar and cook over medium high heat until liquid from tomatoes evaporates.
Add the corn kernels and green chilies.
In the bottom of an 8" X 8" casserole dish, arrange enough corn chips to cover the bottom.
Layer about half of the vegetable mixture over the chips, and then about half of the cheese.
Repeat the layering one more time so that you have 2 layers of chips, then vegetable misture, and cheese and then top with the sour cream.
Bake in a 315 degree oven for about 10-15 minutes.
Garnish with the cilantro.
Spicy Baked Stuffed Avocado


Ingredients:
avocados, eggs, cilantro, green onion, harissa, sesame seeds, lime, sea salt

Directions:
Start by preheating the oven to 400°F.
Cut the avocados in half and scoop out a bit of the flesh from the center (think about digging a little whole in the middle of the avocado without piercing through to the other side] and save the rest for a later salad.
Add a small layer of harissa in the whole.
Crack the egg into the whole – try to get the yolk in the whole while the white part spills over the pan and around the avocado.
Add a pinch of salt and let this bake for 10 to 15 minutes.
Once it bakes off, take it out from the oven and add on all your toppings with a squeeze of lime juice. Enjoy!
Air-Fried Cinnamon and Sugar Doughnuts
Category: bread
By MumAndMe

I love hot cinnamon doughnuts, but don't like or have all the oil to make the recipes. This version uses an air fryer. By using less oil, I can use tastier oil, thus my choice is butter. Serve and eat hot. Like traditional doughnuts they are much better hot than cold.

Ingredients:
½ cup white sugar
2 ½ tablespoons butter, at room temperature
2  large egg yolks
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
½ cup sour cream
⅓ cup white sugar
1 teaspoon cinnamon
2 tablespoons butter, melted, or as needed

Directions:
Press 1/2 cup white sugar and butter together in a bowl until crumbly. Add egg yolks and stir until well combined. Sift flour, baking powder, and salt into a separate bowl. Place 1/3 of the flour mixture and 1/2 the sour cream into the sugar-egg mixture; stir until combined. Mix in the remaining flour and sour cream. Refrigerate dough until ready to use. Mix 1/3 cup sugar and cinnamon together in a bowl. Roll dough out onto a lightly floured work surface to 1/2-inch thick. Cut 9 large circles in the dough; cut a small circle out of the center of each large circle to create doughnut shapes. Preheat an air fryer to 350 degrees F (175 degrees C). Brush 1/2 of the melted butter over both sides of the doughnuts. Place 1/2 doughnuts into the basket of the air fryer; cook for 8 minutes. Paint cooked donuts with the remaining melted butter and immediately dip into the cinnamon-sugar mixture. Repeat with the remaining doughnuts.

Prep time: 25 mins
Cook time: 16 mins
Total time: 41 mins
Yields: 9 doughnuts

Calories: 276.4
Fat: 9.7 g
Saturated fat: 5.7 g
Carbohydrates: 43.5 g
Sugars: 18.6 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 66.4 mg
Sodium: 389.7 mg
Tuna With Wasabi Noodles


Ingredients:
tuna steaks, wasabi paste, soy sauce, lemon, scallions, arugula

Directions:
Heat a griddle or non-stick pan and, when very hot, add the tuna and sear on each side; 2 minutes for rare, 4 minutes for medium.
Cook the noodles according to the packet instructions.
Mix the wasabi, soy sauce and lemon juice together until smooth, then toss through the noodles with the scallion and arugula.
Slice the tuna and serve with the noodles.
Green Beans With Onions, Ham and Tomatoes


Ingredients:
frozen green beans, fresh green beans, red onion, garlic cloves, Canadian bacon, tomatoes, potato, dried basil, dried oregano, salt, black pepper, olive oil

Directions:
In a skillet with a lid heat oil.
Add onions and Canadian bacon, and caramelize for a few minutes and then add garlic and cook for a few more minutes.
Add beans, tomatoes, potatoes, vinegar, salt, pepper, basil and oregano. Stir well and cover.
Reduce heat and simmer until beans and potatoes are done, about 45 minutes.
Spaghetti Sauce
Category: side-dish
By COURTNEYNOONAN

This is a quick recipe for tomato sauce.  I have just given the outline for the sauce, but you can add any kind of vegetables to it.  I especially like it with mushrooms and peppers.

Ingredients:
2 teaspoons olive oil
½ small onion, chopped
2  green onions, chopped
2 teaspoons crushed garlic
1 (28 ounce) can peeled and diced tomatoes
4 teaspoons dried basil
4 teaspoons dried oregano
1 teaspoon white sugar

Directions:
In a large saucepan heat oil over medium heat.  Saute onion, green onion and garlic.  When onions are clear, stir in tomatoes, basil, oregano and sugar.  Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 81.5
Fat: 2.6 g
Saturated fat: 0.4 g
Carbohydrates: 11.1 g
Sugars: 6.7 g
Dietary fiber: 3.2 g
Protein: 2.3 g
Sodium: 310.2 mg
Grand Marnier Beets


Ingredients:
cornstarch, sugar, vinegar, Grand Marnier, beets, salt

Directions:
Stir together cornstarch and sugar in saucepan., Blend in orange juice, vinegar and orange peel., Heat to boiling, stirring constantly, until thickened and clear., Stir in Grand Marnier., Stir in beets., Cook until heated through., Season to taste with salt., Garnish with thin strips of orange peel, if desired.
Quick and Easy Onion Rings


Ingredients:
beer, all-purpose flour, salt, pepper, baking powder, chili powder, onions

Directions:
mix beer and dry ingredients in large bowl.
Heat oil in fry pan or equivalent.
Separate onion slices and gently mix in with beer mixture.
Carefully put coated onion slices in hot oil, just enough for one layer at a time, they will stick together if touching. Cook for about one minute until lightly brown and drain on paper towels.