xiaoxl/recipe_data huggingface dataset:
Rosemary Roast Pork


Ingredients:
onion, olive oil, garlic, fresh parsley, rosemary, fresh ground pepper, cornstarch, beef broth

Directions:
Brine pork roast 1 day ahead:  mix 1/2 cup salt with 1 gallon water.  Immerse pork roast into salt water, cover and refrigerate up to 24 hours.
Two hours before serving time:  remove roast from brine; pat dry.  It's OK to have a thin fat layer for the top of the roast, which will tenderize it.  Allow pork to come to room temperature about 1/2 hour while you are making the herb rub.
Make herb rub by combining olive oil, garlic, parsley, rosemary and pepper.
Preheat oven to 350 degrees.
Dice onion; place in bottom of 9x13 pan that has been sprayed with Pam.  Cover pork roast on all sides with herb mixture.  Place coated roast on top of onions, fat side up.
Roast in 350 oven, covered, for 1/2 hour.  Then uncover, insert meat thermometer and roast uncovered until pork hits 155 degrees, about 30 more minutes (it will rise to 160 after you remove it from the oven].
Remove roast from oven - remove all dripping from the pan and keep roast covered with foil while you make gravy.
Gravy:  Allow fat to rise to the top of the drippings - discard fat layer.  I had about 1/2 cup defatted drippings (the cooked onions add to the flavor so I like to keep them in the gravy].  Add drippings to sauce pan.  Mix 2 T. cornstarch with 8 ounce canned beef broth and pour into saucepan with drippings.  Bring to boil and simmer until gravy is thickened.
Raw Tahini Lemon Dressing


Ingredients:
tahini, water, fresh lemon juice, ground cumin, sea salt, cayenne, fresh parsley

Directions:
Place all in a food processor and process until smooth., Store in a sealed container in the refrigerator., Add more water for thinner consistency.
"Kitchen Sink" Egg Bake


Ingredients:
eggs, cottage cheese, cheese, frozen chopped spinach, beef, salt, pepper, herbs, olive oil flavored cooking spray, cheese, toasted wheat germ

Directions:
Preheat oven to 325°.
Thaw spinach, and squeeze out as MUCH moisture as possible.
Beat the eggs in medium bowl.
Stir in the cottage cheese, grated cheese, spinach and seasonings; stir until mixed thoroughly.
(Note: Seasoning depends on choice of cheese& meat. E. g. for Swiss w ham or chicken, use 1/4 tsp. nutmeg; for cheddar or jack w/ anything, use cumin, oregano and chili powder, or Italian seasoning.] Lightly spray glass 13x9 pan w/ olive oil or PAM.
Distribute meat/chicken/ham (whatever1] evenly over bottom of pan.
Pour cottage cheese mixture over meat; push w/ spatula to distribute evenly.
Top with extra grated cheese if desired.
Sprinkle top w/ toasted wheat germ.
Bake 45-50 minutes, until set and slightly brown at edges.
Let sit a few minutes out of oven before serving.
Serve hot or at room temperature.
Amazing Chocolate Zucchini Bread
Category: bread
By NessTheMess

This is a family recipe that I make all year long! A family favorite! This recipe is AMAZING! I make several loaves and freeze it. It's just as good after it thaws out as it is the day it's baked. I also shred zucchini from my garden and put it in 2-cup portions in the freezer for fresh bread all year round.

Ingredients:
¾ cup margarine
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3  eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup milk
2 cups shredded zucchini

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg. Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 loaves

Calories: 272.8
Fat: 10.2 g
Saturated fat: 2.2 g
Carbohydrates: 43.1 g
Sugars: 26 g
Dietary fiber: 1.9 g
Protein: 4.3 g
Cholesterol: 35.5 mg
Sodium: 457 mg
Seared Scallops With Ginger-Thyme Pan Sauce


Ingredients:
scallops, butter, shallots, ginger, carrot, fresh thyme, white wine, kosher salt, fresh ground pepper, canola oil

Directions:
Have a saute pan over medium-hihg heat coated lightly with oil.  Season the scallops and sear about 3 minutes until golden brown.  Set aside.
In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots.  Season with salt and pepper.
Deglaze the pan with wine and add thyme and stock.  Simmer and reduce by half.
Whisk in butter, check for seasoning and adjust.  Plate the scallops and sauce.
Honey Mustard Salmon
Category: main-dish
By Kate

One great thing about salmon is it is such a flavorful fish you can bake it very simply. It goes very well with mustard and honey.

Ingredients:
1 tablespoon olive oil
4  salmon fillets
¼ cup Dijon mustard
2 tablespoons honey
4 teaspoons dried marjoram
salt and ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil. Place salmon fillets on the baking sheet. Whisk mustard and honey together in a small bowl. Brush some of the mustard mixture all over the fillets, reserving some of the mixture in the bowl. Sprinkle marjoram, salt, and pepper over fillets. Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Serve on warmed plates and top with the remaining mustard mixture.

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

Calories: 203.8
Fat: 7.3 g
Saturated fat: 1.4 g
Carbohydrates: 12.1 g
Sugars: 8.6 g
Dietary fiber: 0.3 g
Protein: 21.2 g
Cholesterol: 49.4 mg
Sodium: 466.8 mg
Apple Pie Latte


Ingredients:
milk, cinnamon

Directions:
In an 8-ounce cup, combine syrups and espresso.
Fill cup with steamed milk, top with a small dollop of foamed milk and sprinkle with cinnamon.
Serve immediately.
Gut Buster Mac N Cheese Plus


Ingredients:
sausage, fresh broccoli, sweet onion, cheddar cheese, roma tomato, water

Directions:
Preheat oven to 375 degrees farenheit.
Brown sauage in a deep skillet, add onion and saute until it is just beginning to soften.
Add macaroni, water, and broccoli. Bring to a boil, stirring frequently until macaroni is tender. Most of the water will be absorbed.
Add cheese packet, tomatoes, and cheddar. Stir to mix.
Pour into a casserole dish, cover and bake for about 15 - 20 mins or until bubbly.
Enjoy with rolls or garlic bread.
Hershey's Chocolate Syrup


Ingredients:
sugar, water, vanilla extract, salt

Directions:
Combine cocoa, sugar, and salt in a saucepan., Add water, and mix until smooth., Bring this mixture to a boil., Allow it to boil for one minute, be careful this does not over boil., Remove from heat, when this cools add the vanilla.
Aunt Betty's Apple Upside Down Corn Bread


Ingredients:
unsalted butter, maple syrup, granny smith apples, cornmeal, flour, baking powder, salt, baking soda, egg, buttermilk, maple syrup, unsalted butter

Directions:
Preheat oven to 375 F.
For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
For cornbread:.
Combine all dry ingredients and form a "well" in the center.
Beat together wet ingredients  in the well. Stir until just combined. Spread gently over the apples.
Bake 30-35 minutes. Test with a toothpick for doneness.
Cool for 5 minutes. Invert on a plate.
Serve warm with butter and syrup.
Honeycomb Toffee
Category: desserts
By Chef John

This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.

Ingredients:
1 teaspoon baking soda
½ cup white sugar
2 tablespoons corn syrup
1 tablespoon honey
2 tablespoons water

Directions:
Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting. Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C). Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes. Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 8 servings

Calories: 70.9
Carbohydrates: 18.6 g
Sugars: 16 g
Sodium: 160.7 mg
Carrot Beet Ginger Soup


Ingredients:
beets, onion, canola oil, carrot, garlic clove, fresh ginger, water, salt, pepper, sour cream

Directions:
Peel beets and cut into chunks., Fry onions in oil., Add carrot chunks., Fry for 10 min., Add ginger, garlic, and orange peel., Add stock or water., Slow boil for about 50 minute or until veg are soft., Puree, Add salt and pepper., Serve with sour cream.
Peaches 'n' Berries


Ingredients:
blueberries, brown sugar, butter, lemon juice

Directions:
Preheat toaster oven to 400*., Place  peach halves, cut side up on an ovenware container., Sprinkle each with blueberries,brown sugar, butter and lemon juice., Place in toaster oven for 15-20 minutes or until tender., Spoon peaches and berries on individual serving plates., Add a scoop of low fat ice cream for a finale.
Touchdown Taco Dip
Category: appetizers-and-snacks
By diskostew22

This is a dip that I like to bring tailgating because when asked how to make it -- it's easy enough that my football pals can even remember it while usually a little lightheaded from other beverages.  :)  Serve with your favorite taco dipping chips. Truthfully, put it in a bowl and stir.

Ingredients:
1 (16 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can chopped green chilies
½ (4 ounce) can chopped black olives, drained
1 (1 ounce) package taco seasoning

Directions:
Place the sour cream, Cheddar cheese, chopped green chilies, black olives, and   into a bowl, and stir to combine.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 10 servings

Calories: 205.9
Fat: 17.6 g
Saturated fat: 10.7 g
Carbohydrates: 5.1 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 7.2 g
Cholesterol: 43.5 mg
Sodium: 550.4 mg
Rosemary Roasted Pork Loin


Ingredients:
garlic cloves, fresh rosemary needles, fresh sage leaves, coarse sea salt, fresh ground black pepper, extra virgin olive oil, boneless pork loin roast, pancetta

Directions:
DIRECTIONS.
Pound garlic, rosemary, sage, and pepper with pestle in mortar until paste forms. Alternatively, puree ingredients in mini food processsor. Mix in oil. Place pork in baking dish. Spread herb mixture all over pork. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees F.
Place pork fat side up, on rack set in heavy roasting pan. Drape pancetta strips crosswise over pork. Roast until thermometer inserted into center of pork registers 160 degrees F for medium doneness, about 1 hour. REmove fromoven; let stand 5 minutes. Discard pancetta strips.
Cut pork crosswise into 1/3 - inch thick slices. Arrange pork slices on  platter. Garnish with rosemary sprigs. If desired, and serve.
Crusty Rye Bread (Bread Machine


Ingredients:
water, olive oil, sea salt, turbinado sugar, white flour, guar gum, powdered soy protein concentrate, bread machine yeast, caraway seed, caraway seed

Directions:
"Place ingredients in bread pan in order listed or according to manufacturer's directions. The caraway seeds are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Whole Wheat cycle."
Shrimp Gumbo - Alton Brown


Ingredients:
all-purpose flour, raw shrimp, water, celery, green pepper, garlic, chopped tomato, kosher salt, fresh ground black pepper, fresh thyme, cayenne pepper, bay leaves, andouille sausage, file powder

Directions:
Preheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
Watermelon Granita


Ingredients:
seedless watermelon, sugar, water, lemon juice, mint

Directions:
Process 1kg of the watermelon (reserve remaining watermelon pieces] until almost smooth.
Combine the sugar and 1/3 cup water in a small saucepan and over moderate heat cook and stir for 2 minutes or until sugar dissolves.
Remove from the heat and add juice and half the mint and cool.
Combine pureed watermelon and syrup in a large jug and strain mixture into a 30cm x 30cm (base measurement] slice -an .
Discard any seeds and mint.
Freeze granita for 30 minutes and then using a fork scrape granita into flakes, repeat freezing and scraping process every 30 minutes for 3 hours or until set.
Spoon reserved watermelon pieces into chilled serving glasses and top with granita and remaining mint.
Sweet French Onion Soup


Ingredients:
onions, riesling wine, beef broth, butter, margarine, Worcestershire sauce, garlic, paprika, bay leaves, flour, salt, pepper, cheddar cheese

Directions:
Peel onions and slice 1/8 inch thick.
Melt butter in a large pot. Add onions and garlic; saute, uncovered, over low heat, stirring occasionally, until onions are soft.
Stir in salt, pepper, paprika, worcestershire and bay leafs.
Pour in wine and all but one can of broth. Increase heat and bring to a boil.
Mix flour in remaining 1 can broth.
Stir into boiling soup.
Reduce heat and simmer for at least 1-2 hours.
Serve with Fench bread and cheddar cheese (if desired] to top.
Easiest Whole Wheat Bread


Ingredients:
whole wheat flour, gluten flour, instant yeast, tap water, salt, honey, sugar, bottled lemon juice, whole wheat flour

Directions:
Mix together the first three ingredients in mixer with dough hook.
Add water all at once and mix for one minute; cover and let rest for 10 minutes.
Add salt, oil honey or sugar and lemon juice and beat for one minute or until combined.
Add last flour, 1 cup at a time beating between each cup.
Beat for 6 to 10 minutes until dough pulls away from the sides of the bowl.
This makes a very soft dough.
Preheat oven for 1 minute to lukewarm and turn off.
Turn dough out onto oiled surface; divide and shape into loaves and place in oiled bread pans.
Let rise in warm oven 10-15 minutes or until dough reaches top of pan (for some reason this about a half hour for me].
Do not remove bread from oven; turn oven to 350 and bake for 30 to 35 minutes.
Remove from pans and cool on racks.
Coconut Streusel Coffee Cake


Ingredients:
butter, walnuts, brown sugar, cinnamon, butter, sugar, baking powder, baking soda, vanilla extract, salt, cinnamon, ginger, cardamom, nutmeg, clove, eggs, unsweetened coconut milk, Grand Marnier, Cointreau liqueur, orange, zest of, all-purpose flour

Directions:
Butter and flour an 8-inch square or round baking pan (a bundt pan also works well].
Preheat oven to 350°F.
For the streusel:  In a small skillet or saucepan melt the butter over medium-low heat and add dessicated coconut and walnuts.  Cook, stirring occasionally for 8-10 minutes, or until coconut and walnuts start to get toasty and smell fragrant.  Be careful not to burn.  Remove from heat and stir in brown sugar and cinnamon and empty half this mixture into the bottom of your prepared baking pan.  Reserve other half.
For the cake:   In a small bowl, whisk together eggs, coconut milk, liqueur and orange zest.  Set aside.
In a large mixer bowl, cream butter with sugar for 5 minutes, or until light in color and fluffy.  You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.  Add baking powder, baking soda, vanilla extract, salt, cinnamon, ginger, cardamom, nutmeg and cloves.
Add flour, alternately with wet ingredients (egg, etc.] until blended through.   You may need to scrape down the sides and bottom of bowl a couple of times with a spatula.
Pour 3/4 s of the batter into your prepared pan and layer with reserved streusel mixture.  Pour remaining batter over top and run knife through pan, marbling streusel into the batter.
Bake for approximately 1 hour and 20 minutes, or until a wooden toothpick inserted into the centre of the cake comes out clean.  Allow to cool 20 minutes before removing from pan.
Sauteed Snow Peas


Ingredients:
soy sauce, garlic cloves, gingerroot, sugar, olive oil, onion, sesame seeds, fresh snow peas

Directions:
In a small bowl, combine soy sauce, garlic, ginger and sugar; set aside.
Heat olive oil and sesame oil in a large nonstick skillet over medium-high heat; add onion; cook, stirring frequently, for 1 minute. Add snow peas and soy sauce mixture (and sesame seeds, if using them]; cook, stirring frequently, for about 3 -4 minutes or until snow peas are crisp-tender.
Serve.
Melty Cheese and Tomato Sandwiches
Category: main-dish
By Marie's Dressings

These open-faced cheese and tomato sandwiches are drizzled with Thousand Island dressing and grilled until irresistibly melty.

Ingredients:
4 slices sourdough bread
⅔ cup shredded Swiss cheese
¼ cup Marie's® Thousand Island dressing
10  pear tomatoes, sliced
½ cup green onions, chopped

Directions:
Toast bread in toaster oven or grill pan. Layer 1/3 cup cheese, Marie's Thousand Island dressing, and tomato slices evenly over the bread slices. Top with the remaining cheese. Grill or broil until cheese has melted, about 3 minutes. Sprinkle with green onions.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 open-faced sandwiches

Calories: 228.8
Fat: 13.1 g
Saturated fat: 4.6 g
Carbohydrates: 19.5 g
Sugars: 2.7 g
Dietary fiber: 1.4 g
Protein: 8.4 g
Cholesterol: 21.6 mg
Sodium: 303 mg
Rhubarb Raspberry Concentrate, for Canning


Ingredients:
rhubarb, raspberries, water, granulated sugar

Directions:
In a large stainless steel saucepan, combine rhubarb, raspberries and water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, cover and boil gently until rhubarb is soft, about 10 minutes. Remove from heat.
Transfer to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.
Meanwhile, prepare canner, jars and lids.
In a clean large stainless steel saucepan, combine rhubarb juice and sugar, Heat to 190F (88C] over medium-high heat, stirring to dissolve sugar, Do not boil. Remove from heat and skim off foam.
Ladle hot concentrate into hot jars, leaving 1/4 inch head-space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water, but at least 1 inch. Bring to a boil and process for 10 minutes (adjusting for above sea level]. remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Notes: To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale; adjust concentrate to taste.
German Buttermilk Chocolate Cake


Ingredients:
water, flour, baking soda, salt, butter, sugar, eggs, vanilla, buttermilk

Directions:
Grease the bottom of 3 (9"] pans or one 9x13 pan.
In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
Mix flour, baking soda, and salt; set aside.
Beat butter and sugar in large bowl with electric mixer till light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in chocolate mixture and vanilla.
Add flour mixture alternately with buttermilk, beating well after each addition.
In another bowl, beat the egg whites until stiff peaks form.
Gently stir into batter and pour evenly into pans.
Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Cool for 15 minutes and remove from pans.
Frost with Coconut-Pecan Frosting.
The Best Fruit Salad Ever


Ingredients:
cantaloupe, dark sweet cherries, seedless grapes, bananas, fresh strawberries, apple, marshmallows, powdered sugar, cinnamon, honey, Cool Whip

Directions:
Chop all fruit into bite sized pieces. You CAN cut the grapes and cherries, but I usually do not.
Throw all the fruit into a very large bowl and add cool whip, yogurt, marshmallows.
Add powdered sugar, cinnamon, and honey.
I usually freeze this, but tastes good in the refrigerator, too! Although, fruit doesn't keep as long in refrigerator, and the freezy treat is tastier to me :D.
Asparagus, Ham & Brie Pizza


Ingredients:
extra virgin olive oil, garlic, ham, asparagus, shallots, rosemary

Directions:
brush pitas with olive oil and garlic., layer ham, asparagus, rosemary, and caramelized onions., top with brie., bake in 350 degree oven for 10-15 minutes.
Cavatappi and Goat Cheese


Ingredients:
cavatappi pasta, olive oil, milk, garlic clove, dry white wine, fresh sage, salt, black pepper, walnuts

Directions:
Cook pasta according to package directions(10-11 minutes]. Drain.
Heat oil in saucepan. Add onions and cook slowly until golden and caramelized, about 20-25 minutes. Stir occasionally.
To toast walnuts, place in a separate preheated skillet(preferably non-stick] and saute for a few minutes.
Combine goat cheese and milk in a small bowl and mix until well blended. Set aside.
Add garlic to onion in skillet, cook until softened, about 3 minutes. Add wine, sage, salt and black pepper. Cook until liquid has evaporated.
Remove from heat; add pasta and  goat  cheese mixture, stirring to melt cheese. Sprinkle with walnuts. Enjoy!
Refrigerate any leftovers.