xiaoxl/recipe_data huggingface dataset:
Pressure Cooker Chicago Steak Roll Ups


Ingredients:
flour, salt, pepper, onions, green pepper, celery, salt, egg, margarine, margarine, water

Directions:
Cut meat into 8 pieces and pound until 1/4 inch thick.
Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat.
Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine.
Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart pressure cooker.
Remove rolls from pan.
Place 1 cup water and cooking rack or steamer basket in pressure cooker.
Put rolls on rack or in basket.
Close pressure cooker cover securely. Cook for 15 minutes, at 15 pounds pressure. Cool cooker at once.
Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
Prawn & Avocado Cocktail


Ingredients:
lettuce, avocados, ketchup, mayonnaise, Tabasco sauce, brandy

Directions:
Shred lettuce., Peel and cut avocado in fan like shapes., Mix ketchup, mayonnaise, Tabasco and brandy together until an even pink colour., Mix prawns into sauce, approx a handful per person., Serve on top of lettuce with avocado on side of plate.
Banana Oatmeal Bread


Ingredients:
water, sugar, salt, oats, bread flour

Directions:
"Add all ingredients to bread machine and set on sweet cycle."
Fish Sticks


Ingredients:
boneless skinless cod, skim milk, pepper, dried parsley, paprika, lemon

Directions:
Preheat oven to 475 degrees.
Cut fish into 8 stick-shaped pieces.
In small bowl, whisk together egg and milk until foamy.
Place bread in a plastic bag and crush  into fine crumbs using a rolling pin.
Measure 1 cup of crumbs and combine with  pepper, parsley and paprika.
Dip fish into egg mixture and coat with crumb  mixture. Place on a nonstick baking dish (or regular baking dish lightly coated  with vegetable oil] and squeeze lemon juice evenly over fish sticks.
Bake 20  minutes.
Pizza Skillet Supper


Ingredients:
lean ground beef, onion, green pepper, water, mafalda pasta, mozzarella cheese, cheddar cheese

Directions:
In a large skillet, brown ground beef, onion and bell pepper, drain.
Stir in pizza sauce and soup, blend well.
Stir in water and pepperoni.  Bring to a boil; stir in uncooked noodles.
Cover and cook over medium heat for 10 to 15 minutes or until pasta is tender, stirring frequently.
Remove from heat; sprinkle with cheese.  Cover, let stand for 5 minutes.
Makes 5 (1 cup] servings.
Pumpkin Ice-Cream Smoothies


Ingredients:
milk, canned pumpkin puree, vanilla ice cream, honey, pumpkin pie spice, vanilla

Directions:
Place all ingredients in blender and blend on high speed about 1 minute or until smooth.
Pour into 2 glasses. Serve immediately.
Enjoy!
Eat-With-Your-Hands Sparerib Marinade (With Onion Salad Idea)


Ingredients:
red wine vinegar, tomato ketchup, coarse grain mustard, brown sugar, soy sauce, garlic cloves, gingerroot, coarse black pepper

Directions:
Prepare, measure out, and mix all the ingredients for the marinade. Whisk well.
The recipe mentions "2 spareribs" but you'll know how much you need, or whether you want to cut it slightly smaller than 2 pieces, which are quite large.
Pour the marinade over the ribs, and brush it on all over. (Use a glass or other non-reactive container].
Loosely cover and leave for a few hours. Overnight is best.
Grill over hot coals until it threatens to catch. Turn once, and grill for about another 10 minutes while you brush on the marinade every now and then.
Leave the grilled ribs under foil (in a warm spot] for a few minutes, cut up into pieces easily taken in hand (!], and present on a heated plate. Whether you need more salt is a question of personal taste.
Surprisingly, this salad idea goes well with it: thinly sliced red onions which were mixed with a little sugar and a pinch of salt, and sprinkled with lemon juice. Do ahead so sugar can melt. (Just use your own intuition: no recipe exists!].
Tropical Trifle


Ingredients:
caster sugar, custard, passion fruit pulp, mangoes

Directions:
Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity]. Brush with half the liqueur.
Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
Serve trifle topped with mango slices.
Easy Prime Rib


Ingredients:
Worcestershire sauce, salt, pepper, white pepper, garlic powder, thyme

Directions:
Let the prime rib roast stand at room temperature for about an hour.
Mix the salt, pepper, white pepper, garlic powder and crushed thyme together in a small bowl.
Poke holes in the roast at 1 inches intervals with a fork.
Rub top and sides of roast with the 2 T. of Worcestershire sauce.
Rub the powdered seasonings all over the top and sides of roast.
Place fat side up in pan.  Don't cover and don't add water/liquid.
Preheat oven to 500 degrees then turn down to 350 when you put the roast in (this will sear the outside].
The actual roasting time will depend on the size roast that you have.
Roast for 18-22 minutes per pound for medium rare.  Let stand 30-40 minutes until internal temperature reaches 140 degrees before cutting.
140 degrees is rare, 150 degrees is medium, 170 degrees is well done.
Easy Strawberry Jam


Ingredients:
strawberries, lemon juice, sugar, butter

Directions:
Put your very clean half-pint jars and bands into a huge pot of boiling water.
Put lids in hot but not boiling water.
Start your water-bath canner and let it come to a rolling boil before you start the recipe.
Crush the strawberries a layer at a time in a big pot (the recipe boils up] but don't pulverize them as they cook down easily.  When the first layer is crushed add another layer and repeat until all of the berries are crushed.
Add Fresh Fruit and Sure Jell and stir well.  Add lemon juice and stir well.
Bring to a boil over medium to medium high heat and add the sugar stirring constantly until it comes to a full boil.  Boil for one minute, stirring all the while.
Remove from the stove and set on a few thicknesses of bath towels.
Drop in a teaspoon of butter to help cut the foam and skim if you need to.
Ladle into hot jars and process in a fiercely boiling hot water bath for ten minutes.  Turn off the heat and wait about 2 minutes and remove the jars to a rack set over a bath towel or on a double thickness of bath towels.
Wait 24 hours, check seals, remove bands and wipe the jars and label them.
Spicy Pumpkin Soup


Ingredients:
canola oil, garlic, chili powder, ground cumin, chicken broth, chickpeas, solid-pack pumpkin, corn kernel, mild salsa, cheese, sour cream

Directions:
Heat oil in a 3-qt saucepan., Add garlic, chili powder and cumin., Stir over medium heat for 1 minute., Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa., Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors., Ladle into soup bowls and garnish with cheese and sour cream, if desired.
Kidney Bean and Sweet Pickle Salad
Category: salad
By cmac18

This is a favorite of my family.

Ingredients:
1 (20 ounce) can dark red kidney beans, drained and rinsed
½  white onion, diced
2  hard-boiled eggs, diced
1 cup diced sweet pickles
1 cup mayonnaise
2 stalks celery, diced
salt and ground black pepper to taste

Directions:
Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper. Refrigerate 8 hours to overnight to allow flavors to combine.

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

Calories: 399.3
Fat: 31.4 g
Saturated fat: 4.9 g
Carbohydrates: 22.8 g
Sugars: 6.1 g
Dietary fiber: 6.4 g
Protein: 7.9 g
Cholesterol: 84.6 mg
Sodium: 565.7 mg
Kale - Canneloni Soup


Ingredients:
onion, celery ribs, carrots, fresh garlic, chicken bouillon, bouillon, dried basil, dried oregano, dried parsley, fresh ground black pepper, dried thyme, ground cayenne pepper, water, kale, tomatoes, cannellini beans, pesto sauce, parmesan cheese

Directions:
In large stock pot/dutch oven, heat olive oil over medium heat.  Add onion, garlic, celery and carrot and saute ~5 minutes.
Add all seasonings and stir inches  Then pour water over all and mix thoroughly.
Stir in kale and tomatoes, then bring to a boil.  Once boiling, cover pot and reduce heat to simmer.
Simmer until carrots and kale have softened, ~ 15 minutes.
Stir in cannellini beans and pesto. Heat through, ~ 5 minutes.
Serve with freshly grated Parmesan cheese and crusty bread, if desired.
Chorizo Stuffed Pork Tenderloin


Ingredients:
olive oil, green onion, paprika, chives, swiss chard, garlic, olive oil, English mustard, lemon juice

Directions:
Marinade:
In a small bowl mix together onion, garlic, olive oil, vinegar, mustard and lemon juice. Set aside.
Roast:
Heat oil in a large skillet over medium heat.
Add green onions, sausage meat, and paprika.
Cook, stirring frequently, until sausage crumbles and begins to brown.
Add chives, stir a few times, and remove from heat to cool.
Butterfly tenderloins lengthwise, and pound with a mallet until they are 1/2 inch thick.
Remove stems from swiss chard, and lay over tenderloin, covering the entire surface without overlapping.
Place a wide line of sausage stuffing lengthwise down the center of the tenderloin.
Roll pork into a log. Use butcher's twine to tie the roll at 2 inch intervals.
Place pork rolls in a shallow dish or sealable freezer bag. Pour over marinade, ensuring that all sides of the rolls are covered with onion pieces. Cover and refrigerate for 3 hours.
Preheat grill to medium high heat.
Sear all sides of rolls, then turn off heat directly below the rolls. Prepare the grill for indirect cooking by moving all rolls to the side without heat, and reduce the other burner to medium.
Cook rolls to an internal temperature of 160F (Should take approx 20 minutes, but base cooking time on thermometer, if possible].
Remove to a cutting board, and tent with foil for 10 minutes.
Remove strings, slice rolls, and enjoy!
Blue Cheese Mushrooms


Ingredients:
whole mushrooms, shallot, butter, blue cheese

Directions:
Remove and chop the mushroom stems.
Cook the stems with the onions in butter until tender and brown.
Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.
Fill the mushroom crowns with the mixture.
Sprinkle all with the 3 Tbs crumbs.
Place on a baking sheet and bake at 350° 12 minutes.
Oriental Chicken Salad With Honey-Sesame Dressing


Ingredients:
boneless chicken breasts, eggs, milk, all-purpose flour, salt, ground pepper, garlic powder, honey, white vinegar, mayonnaise, Dijon mustard, romaine lettuce, carrot, scallions, red cabbage

Directions:
Cut chicken breasts into thin cubes or strips, set aside.
In a pie plate or shallow dish, beat eggs with 4 tablespoons milk. In another pie plate or shallow dish, add crushed corn flake crumbs, flour, salt, pepper and garlic powder, mix until well blended. Set aside.
In a medium mixing bowl, whisk together honey, vinegar, mayonnaise, mustard and sesame oil. Chill for 20-30 minutes. (Unused dressing will keep in refrigerator for up to 30 days].
In a large size skillet, add 1/4 cup oil on medium heat, when oil is hot, dip chicken into egg mixture and then in crumb mixture, place chicken in hot oil and fry to a golden brown on all sides, about 2-3 minutes per side. Drain chicken pieces on a plate lined with paper towels, to drain. Keep warm.
In a large size mixing or salad bowl, add romaine lettuce, shredded carrot, scallions, cabbage, almonds and chow mein noodles, toss salad to incorporate salad mixture, pour in salad dressing over top and continue to toss until well coated with dressing. Serve salad in individual salad plates and top with an even amount of crispy chicken per plate.
Makes 4 servings.
Classic Macaroni and Cheese
Category: main-dish
By Cordi Tierno

This is the classic baked Mac and Cheese of my childhood.  You can add sun-dried tomatoes if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it added zing!  It can make Saturday Night more fun!

Ingredients:
1 (16 ounce) package macaroni
1 pound sharp Cheddar cheese, sliced
1 tablespoon butter
salt and pepper to taste
1 (12 fluid ounce) can evaporated milk

Directions:
Preheat oven to 375  degrees F (190 degrees C).  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Grease a 2 quart casserole dish.  Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices.  Dot with butter and season with salt and pepper.  Repeat layering three times.  Pour evaporated milk evenly over the top of all. Bake, uncovered, for one hour, or until top is golden brown.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 2 quart casserole

Calories: 701.3
Fat: 33.5 g
Saturated fat: 20.4 g
Carbohydrates: 64.9 g
Sugars: 7.8 g
Dietary fiber: 3.4 g
Protein: 34 g
Cholesterol: 102.8 mg
Sodium: 552.2 mg
Swiss Cheese and Ham Pizza With Mango Sauce


Ingredients:
Sauerkraut Rye Bread, mango, Mango Ketchup, swiss cheese, ham

Directions:
Preheat oven to 550 F or the hottest you can get it.
Spread the dough out to the thickness you like.
Spread the mango sauce on the dough.
Put a nice layer of swiss cheese on top.
Sprinkle ham all over the top.
I can imagine that pineapple would be a great addition to this!
Bake in oven until done, 8-12 minutes, depending on your temperature  If you make a really large pizza it may take 15-20 minutes.
Nif's Homemade Grainy Mustard (Great Gift Idea!)


Ingredients:
mustard powder, yellow mustard seeds, water, apple cider vinegar, garlic cloves, brown sugar, salt, ground ginger, ground turmeric, ground cinnamon

Directions:
In a bowl, mix mustard powder, mustard seeds and water. Set aside.
In a saucepan combine remaining ingredients. Bring to a boil and simmer for 5 minutes.
Whisk the mustard mixture inot the saucepan. Bring this combined mixture to a boil and simmer for 10 minutes.
Pour mixture into a blender and pulse until you have reached your desired consistency. I like it quite grainy myself!
Pour into sterilized jar and seal immediately. Let cool at room temperature until no longer warm.
Refrigerate!
Sweet and Spicy Baked Keto Chicken Wings
Category: appetizers-and-snacks
By SunnyDaysNora

My family loves these low-carb and keto-friendly baked chicken wings! They're a staple around our house during football season. I love to serve them with blue cheese dressing for dipping.

Ingredients:
aluminum foil
cooking spray
½ cup butter
¾ cup hot pepper sauce (such as Valentina®)
¼ cup sucralose sugar substitute (such as Splenda®)
¼ teaspoon salt
¼ teaspoon garlic powder
3 pounds chicken wing pieces, drumettes and flats
½ cup blue cheese salad dressing  (Optional)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking pan with foil. Spray a wire rack with cooking spray and set inside the baking pan. Melt butter in a small saucepan. Mix in hot sauce, sucralose, salt, and garlic powder. Remove from heat and set sauce aside. Place chicken wing pieces on the prepared rack. Bake in the preheated oven for 15 minutes. Remove from the oven, pour off any juices accumulated in the bottom of the pan, and turn chicken pieces over. Bake for an additional 15 minutes. Remove chicken from the oven and transfer to a large bowl. Cover with sauce and toss to coat. Return chicken to the rack on the baking pan and bake until no longer pink at the bone and the juices run clear, 15 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 670.1
Fat: 55.8 g
Saturated fat: 22.3 g
Carbohydrates: 15.1 g
Sugars: 13.4 g
Dietary fiber: 0.1 g
Protein: 24.8 g
Cholesterol: 137.6 mg
Sodium: 1822.2 mg
Ciambella Orange Italian Cake


Ingredients:
cake flour, baking powder, sea salt, eggs, granulated sugar, extra virgin olive oil, oranges, zest of, powdered sugar

Directions:
Preheat oven to 350 Degrees F.
Oil and then flour a bundt 10 inch pan.
Sift flour, salt, and powder together.
Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
Eggs and sugar should be doubled and very pale in colour.
In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
End with the flour.
Pour into cake pan.
Bake 40 minutes, until done.
(s slight impression of your finger when touched>] Remove to wire rack, and cool.
Tip out, cool.
Sprinkle with a dusting of powdered sugar.
Seriously Delicious Pot Roast...seriously!!!!!


Ingredients:
flour, olive oil, button mushrooms, red onion, chicken broth, water

Directions:
Heat a large skillet on medium high.
Combine flour and grill seasoning in a large bowl.
Coat Chuck Roast with flour mixture, shake off any excess.
Place Chuck Roast in skillet and sear/brown all 4 sides, 3 minutes each side.
While meat is searing: Mix Lipton Onion soup mix, mushrooms, onion and chicken broth (or water] in the crockpot. This will become the gravy of the dish. It does not look like much now, but the water from the mushrooms and cooking process WILL make a nice gravy!
When Chuck Roast is seared/browned on all sides add to crockpot and coat with the mushroom mixture.
Set crockpot to low for 6 hours. I would not recommend doing this on high for half the time. It does not come out as tender.
Apple Dumplings


Ingredients:
flour, baking powder, salt, milk, butter, apples, brown sugar, cinnamon, sugar, flour, salt, water, cinnamon

Directions:
Preheat oven to 350°F.
Sift the dry ingredients together.
Cut lard in until small crumbs; add milk to make a biscuit-like dough.
Roll dough out on floured surface to 1/4" thick.
Spread dough with melted butter and sprinkle evenly with chopped apples, brown sugar and cinnamon.
Roll and cut into 1 1/2" thick slices like you would for cinnamon rolls; place in greased baking pan.( i used 8 inch cake pan and it overflowed].
Combine sauce ingredients together and bring to a boil in a saucepan.
Pour over the dumplings.
20  to 30 minutes depending on pan make sure you put cookie sheet or foil underneath so you dont have to clean oven .
Chocolate Caliente Cookies


Ingredients:
all-purpose flour, ground cinnamon, baking powder, salt, ground cayenne pepper, butter, granulated sugar, light brown sugar, eggs, vanilla extract

Directions:
MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%] power for 1 minute; STIR.  Chunks may retain some of their original shape.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy.  Add eggs and vanilla extract; beat well.  Add melted chocolate; stir until blended. Gradually stir in flour mixture.  Refrigerate for 2 hours.
PREHEAT oven to 350º F.  Line baking sheets with foil.
SHAPE dough into 1 1/2-inch balls.  Place 3 inches apart on baking sheets.
BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies.  Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
TIP: 	For a richer chocolate flavor, substitute three 4-ounce bars of NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet  Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.
Strawberry Rhubarb Baked Oatmeal


Ingredients:
rhubarb, strawberries, eggs, applesauce, canola oil, sugar, milk, quick-cooking oats, wheat flour, baking powder, salt, brown sugar

Directions:
Preheat the oven to 350°F.  Spray a 9x13-inch baking dish.
Toss the rhubarb and strawberries in the baking dish.
In a mixing bowl, whisk together the remaining ingredients, except the brown sugar.  Pour the batter over top of the fruit and stir gently to combine the fruit.
Sprinkle the brown sugar over the top.
Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle.
Serve Strawberry Rhubarb Baked Oatmeal with milk, cream, yogurt (or even with ice cream as a dessert!].
Fresh from the Garden Pumpkin Pie


Ingredients:
pumpkin puree, white sugar, evaporated milk, cinnamon, ginger, nutmeg, allspice, clove, eggs

Directions:
To prepare pumkin:
Cut the pumpkin in half, discarding the stringy insides.
Then peel and cut the pumpkin into chunks.
Place in a saucepan and cover with water.
Bring to a boil and cook until the pumpkin chunks are tender.
Remove from water.
Let the chunks cool, and then puree the flesh in a food processor or mash.
For the pie: Preheat oven to 425 degrees F.
blend all ingredients well in large bowl, pour into prepared unbaked pie shell, bake at 425F for 15 minutes, then reduce temperature to 350F and bake 45 minutes longer or until set, let cool at least 30 minutes.
Chill before serving.
Refried Beans (crock Pot)


Ingredients:
dried pinto bean, salt, onion, garlic, butter, green chilies, ground cumin, cheddar cheese, onions

Directions:
Sort and rinse dried beans; place in crockpot and cover with water (by several inches] and soak overnight.
In the morning, drain and rinse beans (discarding soaking water].
Return beans to crock pot, and add 6 cups water and the salt.
Cover and cook on low for 10-12 hours or until beans are nice and tender.
Drain cooked beans, reserving cooking liquid.
Mash beans and return to crock (or may mash in the crock pot].
In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed].
Adjust salt, if necessary, before serving.
Garnish with cheese or chopped onion, if desired.
Sauteed Snap Peas & Brussels Sprouts


Ingredients:
sugar snap pea, Brussels sprout, orange bell pepper, butter, coarse salt, fresh cracked pepper

Directions:
Bring a medium pot of salted water to boil., Add the Brussels sprouts and boil on high for about 7 minutes or until tender., With a slotted spoon remove sprouts to a bowl., Return pot to heat., Bring water back to the boil and add the snap peas., Cook peas for 3 minutes and strain, add peas to bowl with sprouts., Heat butter in a skillet on high heat and add the strips of pepper., Sauté for 3 minutes., Add the peas and the sprouts and toss lightly just until shiny., Season with salt and pepper.
Tequila Lime Pineapple Salsa


Ingredients:
pineapple, lime juice, brown sugar, canola oil, red onion, cilantro, olive oil, salt, ground black pepper

Directions:
Remove rind from pineapple, core, and cut into 1/2 inch thick slices.
Combine tequila, 1 tbl lime juice,  and pineapple. Marinate for 30 minutes.
Drain and toss with brown sugar.
Coat saute pan with canola oil and heat on medium high. Add pineapple slices and cook, turning frequently, until caramelized, about 6 minutes. Dice half of the slices into 1/4 inch pieces. (Refrigerate remaining slices for another use. I would probably not bother marinating half of the slices to begin with].
Combine the diced pineapple with the remaining lime juice and the rest of the ingredients in a bowl. Let salsa sit for 30 minutes before serving.