xiaoxl/recipe_data huggingface dataset:
Maple Pecan Buttermilk Muffins


Ingredients:
pecans, flour, baking powder, bicarbonate of soda, salt, ground cinnamon, caster sugar, light brown sugar, maple syrup, butter, eggs, buttermilk, pecan halves

Directions:
Preheat oven to 350°F/180°C/gas 4. Grease 20 deep muffin tins or use paper cases.
Spread pecans on a baking sheet and toast in the oven for 5 minutes. When cool, chop coarsely and set aside.
In a bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
In a large mixing bowl, combine caster sugar, light brown sugar, maple syrup and butter. Beat with an electric mixer until light and fluffy.
Add the eggs, 1 at a time, beating to incorporate thoroughly after each addition.
Pour half the buttermilk and half the dry ingredients into the butter mixture, then stir until blended. Repeat with the remaining buttermilk and dry ingredients.
Fold in the chopped pecans. Fill the prepared cups two-thirds full. Top each muffin with 3 pecan halves. For even baking, half-fill any empty cups with water.
Bake 350°F / 180°C for 20-30 minutes (mine needed nearly 30mins]. Let stand 5 minutes before unmolding.
VARIATION:.
For Pecan Spice Muffins, substitute an equal quantity of golden syrup for the maple syrup. Increase the cinnamon to 1/2 tsp, and add 1 tsp ground ginger and 1/2 tsp grated nutmeg, sifted with the dry ingredients.
Asian Pork and Pineapple Salad


Ingredients:
pineapple chunks in juice, fresh lime juice, fish sauce, sugar, garlic, red onion, fresh basil, low sodium soy sauce, fresh ginger, arugula, spinach

Directions:
Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger] in a large bowl.
Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
Add pork to onion mixture; toss well. Serve over arugula.
Cheese Yogurt Soufflé


Ingredients:
all-purpose flour, milk, plain yogurt, cream cheese, unsalted butter, granulated sugar, salt, vanilla essence, amaretto liqueur, hot water

Directions:
Grease inside of ramekins with melted butter, then cover inside of ramekin with granulated sugar. This is important for your soufflé to rise evenly.
Preheat oven to 175 degrees(350F].
Sift  flour and salt into a mixing bowl.
In a small pan, combine milk, plain yogurt and cream cheese warm but do not boil.
Just before it comes to the boil turn down the heat to a low heat.
Add flour and salt to the pan little by little. When it is mixed well, keep stirring over low heat until it thickens like a custard cream.
Turn off the heat and add butter.
Add egg yolks and whisk well.
Add vanilla essence and liqueur.
In another mixing bowl, whip egg whites  and add granulated sugar little by little to form soft peaks.
Mix 1/4 meringue completely into the mixture.
Combine the rest of meringue folding from the underneath so that you won't  crush meringue.
Fill ramekins to about eight-tenths full.
Place ramekins into a baking pan and fill the pan with boiled water until the water is 3cm deep.
Bake for 25 minutes at 175 degrees.
Serve right away! (soufflé deflates within a few minutes].
Smothered Pork Chops and Sausage


Ingredients:
paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, olive oil, all-purpose flour, onions, salt, fresh ground black pepper, garlic, bay leaves, reduced-sodium chicken broth, water, smoked sausage, andouille sausage, russet potato

Directions:
Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier].
Heat the oil in a Dutch oven or large pot over medium-high heat.
Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side].
Remove the pork chops to a platter and set aside.
Reduce the heat to medium.
Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
Add the onions, salt, and pepper.
Cook, stirring, until the onions are slightly soft, about 5 minutes.
Add the garlic, bay leaves, chicken broth and water.
Bring to a boil.
Return the pork chops to the pot.
Reduce the heat to medium-low, cover and simmer for 45 minutes.
Add the smoked sausage and the potatoes.
Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
Serve with either steamed white rice or rice pilaf.
Pork Loins With Peach Jam


Ingredients:
mild salsa, cornstarch, water

Directions:
Spray slow cooker with non-stick cooking spray., Place pork in slow cooker, and sprinkle with taco seasoning, and stir to coat., Add salsa and jam, stir., Cook on high 3-3 1/2 hours, or until meat is tender., Remove meat to serving dish, and keep warm., In a bowl, blend cornstarch, and water., Turn cooker to high, when sauce simmers, stir in cornstarch water mixture., Continue stirring until fully absorbed., Continue cooking, stirring occasionally, until sauce thickens., Serve over or alongside pork.
Apple Cream Scones


Ingredients:
all-purpose flour, granny smith apples, sugar, butter, baking powder, salt

Directions:
Preheat oven to 400 degrees.
Mix flour, 1/3 cup sugar, baking powder and salt.
Cut in 4 tbsp butter til mixture resembles to coarse crumbs.
Place 2 tbsp butter in a saucepan and cook apples until tender and liquid is reduced.
Stir often and let cool, then mix the whipping cream in.
Add apple mixture into flour mixture and stir until dough clings together.
On a lightly floured board, knead 6 times.
On an ungreased baking sheet, pat dough down into an 8 inch circle.
Bake for 25 minutes or until done.
Let cool for a little bit then separate.
Top with coarse sugar.
Cut into 12 wedges, slightly separating.
Serve warm.
Pizzelle Fritte from Naples and the Amalfi Coast


Ingredients:
active dry yeast, warm water, salt, all-purpose flour, olive oil, olive oil, tomato sauce, parmesan cheese

Directions:
To Make the Dough:
Combine the yeast, water, and salt in a large bowl and stir to dissolve. Add the flour and olive oil and stir until combined. Kneading the dough for 1-2 minutes, form into a ball, cover the bowl with a cloth, and set aside in a warm place to rise, kneading the dough after 1 hour, and setting it aside for another hour until the dough has doubled in volume.
Divide the dough into 16 portions. Form into balls and pat them into small oval shapes, about 3 inches (7.5 cm] long and 1 inch (2.5 cm] thick.
Heat the 1/4 cup (60 ml] oil in a large 12-inch (30 cm] frying pan. Working in batches, fry the pizzelle until browned on all sides, 2-3 minutes. Repeat with the remaining pizzelle, adding more oil if necessary. Remove with a slotted spoon and drain on paper towels.
To serve, arrange the pizzelle in layers on a serving dish and top each with 1 tablespoon tomato sauce and about 1 teaspoon Parmesan. Serve hot.
Recipe courtesy of Naples and the Amalfi Coast. Get the book here: https://www.amazon.com/Naples-Amalfi-Coast-Silver-Kitchen/dp/0714873853.
Fork-Tender Roast Beef & Gravy-Glazed Potato Dice #SP5


Ingredients:
"black pepper"

Directions:
Tear off a large piece of HEAVY DUTY aluminum foil (approximately 36 inches].
Place roast in middle of foil.
Spread both envelopes of DRY beefy onion soup mix on top of the roast.
In a small bowl, mix 2 cups of diced Simply Potatoes with one can of undiluted cream of potato soup and pepper.  Spread carefully over roast.
Wrap in the foil, pressing seams tightly to prevent leakage.
Bake at 300 degrees for four hours.
Slit foil carefully, allowing steam to escape.  Using tongs, lift roast onto serving platter and pour potato/gravy mixture over the top.  Enjoy!
Easy & Delicious Orange Slice Cookies


Ingredients:
egg, pecans

Directions:
Preheat oven to 350., Stir all ingredients together until well-blended., Drop by tablespoon onto ungreased baking sheets., Bake for 8-10 minutes or until edges begin to brown., Remove from oven and transfer to wire racks to cool., Enjoy! :].
Spinach and Artichoke Dip
Category: appetizers-and-snacks
By Simmi G

This spinach dip is a huge hit at parties!  It has become one of our favorite appetizers to serve guests when we entertain.  Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 cup grated Parmesan cheese
2 ½ cups shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 1 quart baking dish. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups  Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 cups

Calories: 559.4
Fat: 48.4 g
Saturated fat: 16.2 g
Carbohydrates: 11.1 g
Sugars: 1.1 g
Dietary fiber: 3.7 g
Protein: 22.3 g
Cholesterol: 70.5 mg
Sodium: 1147.2 mg
Oatmeal Quinoa Pancakes


Ingredients:
buttermilk, baking powder, ground cinnamon, baking soda, sea salt, egg, honey

Directions:
In small bowl, combine oats and half the buttermilk. Let stand 10 minutes.
In large bowl, whisk together quinoa flour, baking powder, cinnamon, baking soda and salt. Add oat mixture, the remaining buttermilk, egg, oil and honey. Stir until blended.
Heat skillet over medium.  Spray with cooking spray. Pour ¼ cup batter per pancake.
Poverty Soup


Ingredients:
no-added-salt tomato paste, water, mixed herbs, chickpeas, low fat cottage cheese

Directions:
Place gnocci (or any other cooked pasta] in a bowl with frozen veggies/beans. Pour in tomato paste and mixed herbs.
Pour on water and mix well. Taste for desired consistancy.
Microwave on med-high, until bubbly and heated through.
Top with cottage cheese and pepper. I needed no salt.
I also added 1 tbsp of my mum's home-made spicy tomato sauce. Its a very flexible recipe.
Happy Joe's Sour Cream Muffins


Ingredients:
sugar, margarine, salt, nutmeg, vanilla, baking soda, cinnamon, eggs, sour cream, milk, all-purpose flour

Directions:
Mix sugar, margarine, salt, nutmeg, vanilla, baking soda and cinnamon together for two minutes.
Add eggs, sour cream, milk and flour and mix again for another two minutes.
Scrape down bowl sides and mix for another minute.
Fill muffin pans or loaf/cake pans 2/3 full.
Bake at 375 degrees until center is firm.
If you desire, you can fold raisins, cherries, apples, nuts, blueberries, dates or any other fruits to the batter before spooning into muffin tins.
Nat's Favorite Steak Marinade


Ingredients:
lemon juice, Worcestershire sauce, extra virgin olive oil, garlic cloves

Directions:
Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag.
Refrigerate for anywhere from 2 to 24 hours.
Sugar-Free Pineapple Pie


Ingredients:
graham cracker crumbs, margarine, sugar-free instant vanilla pudding mix, nonfat sour cream, crushed pineapple, Splenda sugar substitute

Directions:
Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
Bake at 350° for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
Spread into cool crust. Chill at least 3 hours before serving.
Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.
Rice, Lentil, and Spinach Pilaf


Ingredients:
green lentil, basmati rice, water, onions, garlic, celery, cumin, cinnamon, lemon, zest of, tomatoes, fresh spinach, salt, pepper

Directions:
Place lentils in saucepan and cover with cold water.
Bring to boil, reduce heat and cover.
Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
Meanwhile, bring the rice and 2 cups of water to a boil.
Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
Bring the vegetable stock to a boil in a saucepan.
Add onions and simmer until tender and translucent, approx 10 minutes.
Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
Add the lentils and lemon zest (and tomatoes, if desired]; heat through.
Add the greens; cook and stir until tender.
Fold the lentil and greens mixture into the rice.
Season with salt and pepper.
Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.
Pasta, Sausage, Cheese Supreme


Ingredients:
penne pasta, onion, garlic cloves, tomato paste, salt, pepper, tomatoes, basil, sugar, mozzarella cheese, fresh parmesan cheese

Directions:
Preheat oven to 350.
Cook pasta according to package directions, omitting salt and oil. Drain the pasta and place in large bowl.
Remove casings from sausage. Cook sausage, onion and garlic in nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper and tomatoes, bring to boil. Cover, reduce heat, simmer 10 minutes, stirring occasionally.
Add sausage mixture and basil to cooked pasta, toss well. Place half of pasta mixture in 4 quart casserole dish, coated with cooking spray.
Top with half of mozarella and half of parmesan cheese. Repeat layers. Bake  at 350 for 25 minutes or until bubbly. Yield : 8 servings.
Baked Macaroni and Cheese-Amish


Ingredients:
elbow macaroni, salt, milk, Velveeta cheese

Directions:
Cook macaroni according to package directions, drain, pour into casserole dish and add milk, cheese, salt-pepper, mix thoroughly.
Dot with butter, top with bread crumbs.
Bake 30 minutes at 325-350 degrees.
Crispy Fish With Sweet and Sour Sauce


Ingredients:
halibut fillets, cornstarch, flour, baking powder, seasoning salt, cayenne pepper, water, bell pepper

Directions:
Toss the fish pieces with 1/4 cup cornstarch in a medium bowl to coat.
In a small bowl whisk together flour, 6 tablespoons oil, baking powder, 1 teaspoon seasoning salt and a pinch of cayenne pepper; gradually add in 2 cups water, whisking until batter is smooth.
Pour over the coated fish cubes and stir with wooden spoon to coat; let stand at room temperature for 15 minutes.
Meanwhile on top of the stove heat the sweet and sour sauce (you can use any amount of sauce that you desired] in a saucepan with the chopped bell pepper; simmer for about 20 minutes or just until the pepper if firm-tender; keep sauce warm on top of the stove.
Heat about 4 cups oil in a wok or deep saucepan to 375°F.
Add in batter-coated fish pieces to hot oil in batches, and fry until crisp and golden (about 4 minutes].
Using a slotted spoon, remove and transfer to a paper towel-lined bowl or plate to drain.
Arrange the fish on a platter and spoon the sweet and sour sauce over fish.
Serve with rice.
Arroz Verde Mexicano


Ingredients:
fresh parsley leaves, fresh cilantro leaves, water, green chili pepper, lime juice, lemon juice, garlic cloves, olive oil, rice, vegetable broth, chicken broth, salt

Directions:
In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
Process until almost smooth. If necessary, stop blender and scrape down sides.
In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.
Heat up the broth and add to the rice along with the cilantro/parsley mixture.
Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.
Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
Season with salt to taste.
Butter Pecan Pie Squares


Ingredients:
all-purpose flour, sugar, butter, eggs, sugar, honey, all-purpose flour, salt, butter, vanilla extract, pecans

Directions:
Combine 1 1/4 cups flour and 1/3 cup sugar in a medium bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal.
Press mixture evenly into a greased 9-inch square pan.
Bake at 375 degrees for 15 minutes.
Combine next 7 ingredients, and beat well.
Stir in pecans.
Pour filling over prepared crust.
Bake at 350 degrees for 25 minutes or until firm.
Let cool on a rack; cut into squares.
Butter-Nut Drops


Ingredients:
butter, sugar, egg, vanilla, orange zest, lemon, zest of, salt, lemon juice, flour, brazil nut

Directions:
Cream butter and sugar well.
Add egg yolk, vanilla, orange and lemon zest and salt; beat well.
Stir in lemon juice and flour.
Cover and chill 3 or more hours.
Preheat oven to 350F.
Roll dough into 40 small balls of about 1/2 rounded teaspoon each.
Dip balls into the slightly beaten egg white, then roll in the chopped nuts.
Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each.
Bake 25 minutes.
Idaho Fry Sauce
Category: side-dish
By Heather

What is it? Fry sauce is commonly found in Utah, southern Idaho, and rural Oregon...I am trying to spread the word!  This is an amazing recipe and after tasting this you will NEVER again settle for plain ketchup with fries.

Ingredients:
1 cup mayonnaise
2 tablespoons mayonnaise
¼ cup white sugar
½ teaspoon salt
⅛ teaspoon paprika
¼ teaspoon ground mustard
½ teaspoon onion powder
½ cup ketchup
2 tablespoons red wine vinegar
1 ½ teaspoons Worcestershire sauce

Directions:
Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth. Stir in the ketchup, vinegar, and Worcestershire sauce until well blended. Cover and refrigerate until chilled, about 30 minutes. Store covered in refrigerator.

Prep time: 10 mins
Total time: 40 mins
Yields: 2 cups

Calories: 66
Fat: 6.2 g
Saturated fat: 0.9 g
Carbohydrates: 2.9 g
Sugars: 2.5 g
Protein: 0.1 g
Cholesterol: 2.9 mg
Sodium: 124.7 mg
Easy Tuna Pasta Salad With Artichokes and Croutons


Ingredients:
tri-color spiral pasta, tuna, grape tomatoes, mayonnaise, parmesan cheese, crouton

Directions:
Cook the pasta as directed on the box.
Rinse pasta with cold water and transfer to a large mixing bowl.
Add tuna, grape tomatoes,artichoke hearts, and mayo. You may use more or less artichokes as you like -- I find that 1 jar of artichoke hearts is good to make this recipe 3 times, which is why I say use a third of it. Same with mayo -- use more or less to your tasting.
Mix well.
sprinkle cheese and croutons.
enjoy :].
Chicken Rice Stew- 2 Ways


Ingredients:
chicken breasts, chicken broth, yellow onion, carrot, garlic cloves, limes, fish sauce, sugar, fresh cilantro

Directions:
In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
Add chicken (Unless you are making Cambodian Style, see below].
Stir and serve!
******If making Cambodian Style, ****.
Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
Add chicken and stir.
Place in serving bowl, top with shrimp, cilantro, and a section of lime!
Enjoy!
Aunt Barb's Swedish Meat Balls


Ingredients:
ground beef, chili sauce, onion, garlic, Worcestershire sauce, salt, pepper

Directions:
The 1 lb ground beef is frozen prepackaged Swedish meatballs readily available at your local grocery store.
Precook meatballs as per instructions on package.
Combine chili sauce, grape jelly, onion, garlic and worcestershire into deep frying pan.
Heat and mix until ingredients are blended.
Salt and pepper to taste.
Add cooked meatballs, partially cover and simmer on low for half an hour or longer, stirring frequently (the longer the better to infuse the flavours into the meatballs].
Serve hot or cold.
California Turkey Burgers


Ingredients:
ground turkey, green onion, monterey jack cheese, tomatoes, avocado

Directions:
MIX ground turkey, green onions and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165°F]. Add cheese to burgers 1 minute before cooking is completed.
SERVE burgers on rolls topped with tomato and avocado slices.
16 Day Pickles


Ingredients:
cucumbers, alum, pickling salt, sugar, white vinegar, cinnamon sticks

Directions:
Wash cucumbers.
Cover with salt water (1 cup pickling salt to 1 gallon water].
Let stand for a week.
Keep scum off daily.
Make sure pickles stay under water.
Drain and cover with boiling water.
Leave 24 hours.
Drain, cut into slices and cover with boiling water again.
Add 1 large tablespoon of alum.
Let stand three days.
Drain.
Cover with boiling water again.
Let stand overnight.
Drain.
Cover with syrup for four days.
Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
Tie in a cheesecloth bag.
Drop in sugar mixture and bring to a boil.
Drain syrup and heat to boiling.
Pack in hot jars on 4th day.
Pour syrup over pickles and seal jars.
Pizza Spaghetti Casserole (Oamc)


Ingredients:
spaghetti, salt, ground turkey, pork sausage, parmesan cheese, green olives, black olives, onion

Directions:
Cook spaghetti with 1/2 teaspoons salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. (If you are adding onions and or green peppers cook them along with the sausage] Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
Top spaghetti in baking dish with sausage; pour pasta sauce over sausage (add any additional veggies etc at this time as well.]  Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.
For OAMC:  Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.