xiaoxl/recipe_data huggingface dataset:
Strawberry Pork Tenderloin


Ingredients:
dried rosemary, pepper, kosher salt, extra virgin olive oil, margarine, butter, green onions, brown sugar, paprika, Worcestershire sauce, fresh strawberries

Directions:
Preheat the oven to 350 degrees.
In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.
Rinse the tenderloin, and prick on all sides with a fork.  Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.
Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.
Next, carefully place your tenderloin into the roasting pan. The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist. So you'll want to sear it on all "sides" for about a minute each (rotating it with a pair of tongs], including the two ends.
Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce.  Once meat is coated, and sauce has darkened in color (but not burnt], remove from heat.  Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.
Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven.  Cook about an hour and a half, basting in sauce every 20 minutes or so.  I also placed a pan of water on the bottom rack of the oven to give added moisture.
Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries.  After about an hour and fifteen minutes you can start checking on the tenderloin. Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices. An hour and a half should give you a perfect, moist roast.
Pull the tenderloin out of the oven and allow it to rest for about five minutes.  Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through.  Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.
Old Fashioned Custard Pie


Ingredients:
half-and-half cream, eggs, sugar, salt, real vanilla extract, ground nutmeg

Directions:
Preheat oven to 400 degrees.
In a large bowl whisk together eggs, sugar and salt.
Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
Stir in vanilla.
Pour, through a sieve, into the unbaked pie shell.
Sprinkle top with ground nutmeg.
Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
Filling will look wobbly but will set up as it cools.
Chill thoroughly and serve with whipped cream.
Steakhouse Stack #SP5


Ingredients:
tomatoes, blue cheese, salted butter

Directions:
Pre-heat oven to 375 degrees.  Butter a muffin tin (or line a baking sheet with foil, grease foil with butter, and you can make stacks on baking sheet].
Cook bacon until almost cooked through. It will do more baking in the oven.
Slice tomatoes into 1/2 inch thick slices.
Assemble stacks in muffin tin (or if using baking sheet, soak toothpicks in water, make stacks and put a toothpick in each one to keep the shape].  You will place 2 potato slices on the bottom, one tomato slice, sprinkle of bleu cheese crumbles, a piece of peppered bacon and repeat this layering of ingredients until you have a nice stack. Add a little butter to the tops of the stacks so it gets nice and brown.
Bake in a 375 degree oven for 25 minutes or until top is brown.  Stacks are easily removed by taking a spoon or knife around the edges and popping them out of muffin tin.  Yum!
Noodle Pan Pizza


Ingredients:
hot Italian sausage, bell pepper, onion, eggs, mozzarella cheese, parmesan cheese

Directions:
Sauté sausage in a large skillet, breaking up clumps as it cooks.  Add pepper and onion; sauté until sausage, pepper and onion are cooked.  Remove to a bowl.
Cook noodles as packages directs.  Drain, then stir in 1 seasoning packet (save remaining 2 packets for another use.]
Heat oil in same skillet over medium heat.  Spread noodles evenly in skillet.  Pour eggs over noodles.  Cover and cook until eggs just begin to set.
Spread with marinara sauce, leaving a 1-inch border of noodles around edges.  Top with sausage mixture and cheese.
Cover and cook over medium-low heat to melt cheese.  Serves 6.
The Best Lemonade


Ingredients:
lemons, sugar, water, lemon peel

Directions:
Finely grate or use a zester, lemons to get 1 Tbs of peel. Roll room temperature lemons firmly on hard surface to soften slightly. This will break down the membranes and produce more juice. Squeeze lemons to get    1 1/2 cups juice.
In one quart pitcher stir together the sugar, hot water and peel. Stir until sugar is dissolved. Add lemon juice and chill thoroughly.
To make serving, pour 1/4 cup of this syrup over ice cubes in 12 oz glass. Stir in 3/4 cups cold water. Garnish with thin lemon slices.
Syrup can be refrigerated for 1 week in tightly closed jar.
Time to make does not include chilling time.
Bagels - Fresh!!!


Ingredients:
active dry yeast, sugar, milk, salt, eggs, white flour

Directions:
Put yeast and 1 tablespoon sugar in a large bowl.
pour in 1/4 cup warm milk.
stir with your finger to make sure the yeast and sugar are dissolved.
add 1 more tablespoon sugar.
add remaining 3/4 cup warn milk.
add oil, salt and 2 eggs.
beat thoroughly.
Stir in 3 1/4 cups flour.
mix until you have a firm dough.
Turn the dough out onto a floured work surface and knead, adding more flour as necessary until you have a smooth, bouncy dough - about 5 minutes.
Lightly oil a bowl, place dough in bowl and turn over.
Cover bowl with plastic wrap and let dough rise until double in size - about 40 minutes.
Turn the dough out onto a lightly floured work surface.  Roll into a log - 18" long.
Cut the dough into 18 1" slices.
Cover the slices lightly with a towel.
One by one, shape each piece into a round and flatten it into a circle about 2 1/2 inches in diameter.
Now, make a hole in the center by thrusting in your index finger which you have dipped first into flour.
Twirl your finger around the hole to enlarge it, then widen it further by gently pulling back the edges of the circle and evening and plumping up the roll as you do so.
Place the rolls on a tray and let them rest for 20 minutes.
While dough rounds are resting, oil two baking sheets (oil very well] and preheat oven to 375 degrees.
Fill a large wide pan or skillet with boiling water (or use two pans or skillets to make the next steps shorter].
Put 1 tablespoon sugar in each pan and bring water to a boil, then reduce the water to a simmer.
With a spatula, scoop up the first of the circles you shaped and drop it gently into the simmering water.  Follow with three others so you have four to a pan.
Repeat with the other pan if you are poaching two panfuls at a time.
The circles of dough will rise to the surface and swell up.
Poach them on the first side for about 3 minutes.
turn them with a slotted spoon and poach on the other side for 3 more minutes.
If you notice that the holes seem to be closing, ease them open with the handle of a wooden spoon.
Remove the bagels with a slotted spoon, shaking each one gently to remove the water and place them slightly apart on the baking sheets.
Paint the tops with egg white and bake in the pre-heated oven for 30 minutes, until lightly browned.
remove the pans from the oven and cool the bagels on racks.
Variation #1: after painting the bagels with egg white, sprinkle about 1/2 teaspoon sesame seeds over the top of each bagel and bake.
Variation #2 Onion Bagels: Peel and thinly slice 2 large onions. Saute' the slices gently in 3 Tablespoons butter for 10 minutes. AFter painting the bagels with egg white, distribute the saute'ed onion slices equally over the tops and bake.
Homemade Sweet Cornbread


Ingredients:
butter, sugar, eggs, all-purpose flour, cornmeal, baking powder, salt, milk, sour cream

Directions:
Preheat oven 375 degrees.
Take 1/3 cup butter, sugar, eggs and mix in a large bowl.
In another bowl, sift flour, cornmeal, baking powder, and salt.
Add flour mixture to butter mixture.  Add milk, sour cream, and creamed corn.  Mix well.
Place 1 tbsp butter in each 9 inch cake pans.  Place in oven for 5 minutes.  Take out of oven and pour batter evenly between pans.  Place back in oven and bake for 30 minutes or do toothpick test.
Cheese Biscuits


Ingredients:
flour, butter, sharp cheddar cheese, salt

Directions:
"Cream the butter and the cheese. Add the flour and the salt.  Work the mixture together lightly.  Let dough rest for about 30 minutes in the refrigerator.  Roll out to about 1/2 inch thickness and cut out individual biscuits with a small cutter, just about the size of a quarter.  Bake in a preheated 350 F oven for about 15 minutes."
Old Fashioned Rhubarb Cobbler
Category: desserts
By Rae

My great-grandmother's recipe and pretty easy to make. My family loves it, hope you will too. Enjoy!

Ingredients:
3 cups chopped rhubarb, or to taste
¾ cup white sugar
3 tablespoons butter
1 cup all-purpose flour
½ cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup white sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 cup boiling water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread rhubarb into the bottom of a 9x13-inch baking dish. Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb. Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer. Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 191.5
Fat: 3.2 g
Saturated fat: 2 g
Carbohydrates: 39.7 g
Sugars: 30 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 8.4 mg
Sodium: 212.7 mg
Super Dark Chocolate Cake With Milk Chocolate Lavender Mousse


Ingredients:
unbleached all-purpose flour, instant espresso, fine sea salt, baking soda, eggs, vanilla extract, granulated sugar, heavy cream, granulated sugar, light corn syrup, water, vanilla extract, fine sea salt

Directions:
Position a rack in the center of the oven and preheat to 350°F.
Lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds and lightly grease the tops of the paper in the pans.
Sift together flour, cocoa, espresso, salt and baking soda.
In the bowl of a stand mixer, fitted with the whip attachment, beat the eggs, vanilla and sugar on high speed until thickened and light in color, about 3 minutes.
Gradually add oil and continue to mix until evenly combined.
Next, reduce speed of mixer to low and gradually add dry ingredients and coffee, alternating between the two until fully combined.
Scrape down sides of bowl and mix until batter is smooth.
Divide the batter evenly among the cake pans and bake until a cake tester inserted into the center of the cake comes out clean, about 25 minutes.
For the Milk Chocolate Lavender Mousse.
In the bowl of a stand mixer, fitted with the whip attachment, beat the heavy cream until soft peaks form.
Transfer to a large bowl and refrigerate until ready to use.
In a heatproof bowl, set over a pot of simmering water, melt the milk chocolate chips.
Remove the heat and let stand at room temperature until ready to use.
In the clean bowl of a stand mixer, fitted with the whip attachment, beat the egg yolks on medium speed.
Meanwhile, in a small pot, cook the sugar, corn syrup, water, vanilla, and salt, until the mixture reaches 220 F on an instant-read thermometer.
Immediately remove the pot from the heat and slowly pour over the egg yolks, with the stand mixer running.
Increase the speed of the mixer to high and whip until light, fluffy, about tripled in volume and cooled to room temperature.
Remove the bowl of whipped egg yolks from the mixer, add the melted milk chocolate and quickly fold until smooth.
Gently fold the whipped cream into the mousse. Add the lavender oil, to taste, and fold until evenly incorporated. Makes 4 cups.
Applesauce Cupcakes


Ingredients:
flour, baking soda, ground nutmeg, ground cinnamon, ground cloves, salt, shortening, honey, unsweetened applesauce, seedless raisin, walnut pieces

Directions:
Preheat the oven to 350. Line the cupcake pans with paper liners.
Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl.
Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula.
Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
Use the wooden spoon to stir in the raisins and walnut pieces.
Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake the cupcakes for 25 to 30 minutes.
Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool.
After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.
Almond Meal and Veggie Falafel


Ingredients:
yellow onions, green onion, garlic cloves, cabbage, green zucchini, cremini mushrooms, fresh parsley, fresh cilantro, hot water, garbanzo flour, nutritional yeast, ground cumin, paprika, ground coriander, salt, fresh ground black pepper, baking powder, coconut oil

Directions:
Place the onions, garlic, cabbage, zucchini, squash, mushrooms, parsley, and cilantro in a food processor and whir until minced.
In a large, flat skillet, saute the minced vegetables until they are slightly browned, then remove from heat.
Place sauteed vegetables, hot water, and the almond meal, coconut flour, garbanzo flour, nutritional yeast, powdered peanut butter, spices/salt/pepper, and baking powder in a large bowl and combine well.  Add more coconut flour if required.
Place mixture in an airtight container and allow to cool in refrigerator for 30 minute to meld.
To cook:  take approximately a tablespoon of the mixture, and make into patties a bit less than 1/2-inch thick.  Saute both sides of patties in coconut oil on a medium heat - they brown fairly quickly, so keep watch, it only takes a couple of minutes per side.
Serve in pita, whole wheat tortillas, or low-in-carb wraps with baby spinach as greens with tahini-yogurt sauce, and enjoy!
Treat the Birdies! Bird Feeder - Kids Can Make


Ingredients:
character(0]

Directions:
Take your slice of bread (if it is fresh, lightly toast it so it dries out or use stale / day old bread] & cut into 3 equal sized pieces.
Spread each side of bread with the peanut butter & drench in the bird seed.
Press the seed firmly onto the bread.
Poke a small hole through one end of each feeder & hang with string / twine etc, in a sheltered place away from predators.
Carrabba's Spiedino Di Mare


Ingredients:
scallops, shrimp, kosher salt, white pepper, extra virgin olive oil, butter, fresh parsley

Directions:
If using bamboo skewers, soak in water 1/2 hour., Season scallops and shrimp with salt and pepper., Lightly coat with olive oil, then dip in seasoned bread crumbs., Skewer and grill on both sides., Melt lemon butter and serve with seafood., Sprinkle chopped parsley on top.
Chicken Arugula for Two


Ingredients:
boneless skinless chicken breasts, salt, olive oil, butter, shallot, garlic, dry white wine, parsley, arugula

Directions:
Sprinkle the chicken with salt and pepper. Dredge the chicken in flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of olive oil 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 plate and tent with foil to keep it warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are soft. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream 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. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the arugula and saute until heated through. Season to taste, with salt and pepper. Arrange the arugula over a platter. Place the chicken atop and pour the sauce over and serve.
Italian Sausage & Roasted Pepper Sandwiches


Ingredients:
olive oil, onion, garlic clove, Italian-style tomatoes, dried basil, sugar, salt, ground black pepper

Directions:
Cook sausages in large frying pan over medium heat until golden brown. Remove from pan and set aside.
Add oil, onion, garlic and peppers to pan drippings. Cook, stirring occasionally, until vegetables are soft, about 10-15 minutes.
Stir in tomatoes, breaking up with a spoon.
Stir in basil, sugar, salt and black ground pepper.
Add sausages, cover and cook for 15 minutes.
Remove cover, increase heat to medium high and cook for 5 minutes, stirring occasionally.
Place sausages and pepper and tomato mixture in bun and enjoy!
Homemade Adobo All-Purpose Seasoning
Category: world-cuisine
By PR Punisher

This seasoning is a staple to have in a Puerto Rican kitchen, but sometimes hard to find where I live. So I started making my own and it's good! Great seasoning for just about anything; my boys love to shake it on fries. Enjoy!

Ingredients:
3 tablespoons garlic powder
2 ½ tablespoons salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon ground turmeric

Directions:
Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 40 servings

Calories: 2.6
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 436.3 mg
Apple Jelly Compote


Ingredients:
sugar, lemon rind, light rum, apples, cinnamon, golden raisin

Directions:
In a small saucepan place sugar, jelly, fruit rinds and rum.  Cook 4 minutes over medium heat.
Place sliced apples in a large saucepan.
Pour syrup over apple slices, add cinnamon and raisins and mix well.
Cook, partially covered for 18 minutes over medium heat.
Transfer mixture to blender and puree.
Cool before serving.
Pomegranate Mimosa (Mocktail)


Ingredients:
pomegranate juice, sparkling apple cider, pomegranate seeds

Directions:
Pour sparkling cider into a champagne flute., Top with pomegranate juice., Garnish with a few pomegranate seeds, if desired. Serve and enjoy!
Spanish Rice


Ingredients:
butter, yellow onions, long-grain white rice, tomato juice, hot water, chicken bouillon cubes, chili powder, black pepper, roma tomato, red bell peppers, green bell peppers

Directions:
In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft.
Add the rice and stir to coat the rice with butter, then add the tomato juice, hot water, bouillon cubes, pepper sauce, chili powder, and black pepper.
Stir to dissolve the bouillon cubes and bring to a boil.
Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes.
Do not stir, do not look under the lid.
Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes and chopped peppers and put the lid back on quickly.
Do not stir, do not taste.
Allow the rice to steam in the pan for 20 more minutes.
serve.
World's Best Bacon Cheese Dip


Ingredients:
bacon, mayonnaise, swiss cheese, green onions, fresh coarse ground black pepper, garlic powder

Directions:
Place bacon in a large skillet., Cook over medium-high heat until evenly brown., Drain, crumble and set aside., In a small bowl, mix the cream cheese with mayonnaise until smooth., Stir in Swiss cheese, onions, bacon & garlic powder., Place bowl in microwave, and cook for 2 minutes., Remove and stir well., Return to microwave, and cook 2-4 minutes longer., Sprinkle crushed crackers on top., Serve warm and enjoy!
Braised Chicken Thighs With Sauerkraut


Ingredients:
bacon, chicken thighs, salt, fresh ground black pepper, onion, carrot, tart apple, sauerkraut, low sodium chicken broth, Dijon mustard, bay leaf

Directions:
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
Paprika Tomatoes With Poached Eggs (Shakshouka)


Ingredients:
cumin seed, paprika, kosher salt, garlic cloves, poblano chile, extra virgin olive oil, tomato paste, roma tomatoes, eggs, fresh ground black pepper

Directions:
Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin.  Add garlic and pound into a paste.  Set aside.
Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes.  Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute.  Stir in 3/4 cup water, then tomatoes.  Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time] if mixture starts to get dry (you should see juices].
Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each.  Season with salt and pepper.  Cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
Drizzle the shakshouka with 1 tablespoons oil (or more if you like], then scoop onto plates and serve with crusty bread.
Chocolate Mint Icebox Cake


Ingredients:
heavy whipping cream, sugar

Directions:
To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
With a small spatula or knife, cover the log with the remaining mint cream.
Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.
Ham Appetillas


Ingredients:
tortillas, cream cheese, mayonnaise, onions, black olives, cooked ham

Directions:
Remove tortillas from regrigerator for about 30 minutes prior., Combine creme cheese, mayonnaise, onions, and olives., Spread thin layer of mixtures on tortilla., Arrange four slices of ham over cheese., Tightly roll up tortilla., Wrap individually in plastic wrap., Place in refrigerator for at least 3 hours., or overnight., Cut in 3/4 inch slices.