xiaoxl/recipe_data huggingface dataset:
BBQ Coffee-Crusted Pork Tenderloins With Redeye BBQ Sauce


Ingredients:
ground coffee, coarse salt, dark brown sugar, sweet paprika, fresh ground black pepper, garlic powder, onion powder, ground cumin, ground coriander, canola oil, bacon, onion, ketchup, Worcestershire sauce, heavy cream, brown sugar, Dijon mustard

Directions:
You'll also need:
Butcher's string.
2 cups wood chips or chunks (preferably oak or mesquite], soaked for 1 hour in water to cover, then drained.
1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside] by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end], make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s]. Place the tenderloins in a baking dish.
2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.
3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.
4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all]. To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.
5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.
For the sauce:
Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
Delicious Oven Baked Rosemary & Garlic Fries / Chips


Ingredients:
potatoes, fresh rosemary, fresh thyme, garlic cloves, extra virgin olive oil

Directions:
Slice the potatoes into fries (chips for those in the UK!] LEAVE THE SKINS ON! Then, rinse under cold water and leave to drain on one side.
Pull leaves off of thyme and rosemary and discard stalks.
Slice and chop garlic cloves.
Slice up thyme and rosemary a little to release the flavours.
Add a couple of tablespoons of oil to a roasting dish and place in the over for 5 minutes to heat.
Once heated, pop the fries into the rosting pan and drizzle a bit more oil over, and sprinkle the herbs and garlic over before shaking to coat nice and evenly.
Pop back in the over, at the top of the oven for about 25-30 mins, checking every 10 minutes and shaking to coat.
Drain them on kitchen towel before serving.
Low-Fat (Wonton Egg Roll Gyoza) Chips With Salsa


Ingredients:
wonton wrappers, salt, salsa

Directions:
Preheat oven to 425°.
Spray a cookie sheet with non-stick spray and then lay the wrappers on the sheet.
Cut square wrappers into triangles and round wrappers into pie shaped wedges.
Spray the wrappers with a coating of non-stick spray.
Put the sheet in the oven and bake for about 5-10 minutes.
Watch VERY carefully as oven times may vary, when the wrappers are lightly browned and crisp remove from the oven.
Lightly salt or season the "chips" and serve with salsa.
Very good!
Homemade Baked Yellow Eyed Beans


Ingredients:
navy beans, peas, water, sweet onion, brown sugar, coarse sea salt, dry mustard, black pepper, molasses, maple syrup

Directions:
Wash the yellow eyed beans in cold water.
Rinse and soak in 12 cups of water overnight.
Preheat oven to 250 degrees Drain the beans and cover with 12 cups of fresh water.
Bring the water to a hard boil and simmer the beans, uncovered, until the skins split.
(when they are blown on] Drain and put beans in large casserole.
Hide the onion in the middle of the beans, buried down deep.
Mix all ingredients except for the bacon and pour over the yellow eyed beans and onion.
Mix the diced bacon into the bean mixture.
Add just enough boiling water to cover the beans, adding more boiling water during cooking, if necessary to keep the beans from drying out.
Baked the covered beans in a 250 degree oven for 8 hours.
Remove the lid during the last 30 minutes of cooking.
Vegan Scotch Eggs


Ingredients:
mashed potatoes, curry powder, salt, pepper, white rice, coconut milk, water, flax seed meal, water, red kidney beans, cilantro, cumin powder, flour

Directions:
Boil potatoes until fork tender.
Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.
Spicy Stir Fried Squid (Ohjing-Uh Bokkeum)


Ingredients:
squid, soy sauce, sugar, chili powder, ginger, carrot, green onions, onion, bell pepper, garlic clove, toasted sesame seeds

Directions:
Clean squid and slice into thin strips, about 2 inches long (not rings]; set aside.
In a small bowl, whisk together soy sauce, chili paste, sugar, chili powder, sesame oil and ginger; set aside.
Slice the carrot into thin, flat pieces, about 2 inches long; cut the green onions into 2 inch long pieces, on the diagonal.
Slice the onion and bell pepper into thin strips.
Heat the vegetable oil in a large skillet over medium high heat; add garlic and cook, stirring, about 1 minute; stir in the onion and carrot and cook until slightly softenend, about 2 to 3 minutes.
Stir in the squid and sauce; stir in the bell pepper.
Cook, stirring, until the squid is just cooked (it will turn opaque and curl slightly], about 4 to 6 minutes.
Stir in the green onions, heat through for about a minute, and remove from heat; sprinkle with toasted sesame seeds if desired.
Lemon Ricotta Pancakes with Blueberry Sauce
Category: breakfast-and-brunch
By hopefuleesoon

These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.

Ingredients:
2 tablespoons lemon juice
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar
1 cup ricotta cheese
⅔ cup milk
2  eggs
3 tablespoons white sugar
1  lemon, juiced and zested
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder

Directions:
Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves. Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat. Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine. Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 pancakes

Calories: 290.9
Fat: 3.9 g
Saturated fat: 1.4 g
Carbohydrates: 57.7 g
Sugars: 27.7 g
Dietary fiber: 3.1 g
Protein: 7.7 g
Cholesterol: 85.1 mg
Sodium: 560.2 mg
Pasta E Fagioli (By Giada De Laurentiis)


Ingredients:
rosemary, bay leaves, olive oil, butter, onion, bacon, minced garlic cloves, low sodium chicken broth, red kidney beans, pinto beans, small shell pasta, fresh ground black pepper, red pepper flakes, parmesan cheese, extra virgin olive oil, sausage, ham

Directions:
Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes.
Add the broth, beans, and herbs (thyme, bay leaves, rosemary] . Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. You can also add sausage or ham at this time as well.
Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Pumpkin-Banana-Applesauce Bread
Category: bread
By Charity516

A wholesome version of pumpkin-banana bread that can be made into muffins or bread loaves, or a combination of both.

Ingredients:
4 ½ cups whole wheat flour
1 cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves
3 cups pumpkin puree
1 ½ cups unsweetened applesauce
3  eggs
2 medium bananas, mashed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease three 9x5-inch loaf pans. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a large bowl. Mix pumpkin puree, applesauce, eggs, and bananas together in another bowl. Add pumpkin mixture to the flour mixture, mixing until well blended. Pour batter evenly into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 3 9x5-inch loaves

Calories: 96
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 21 g
Sugars: 8.2 g
Dietary fiber: 2.8 g
Protein: 2.8 g
Cholesterol: 13.6 mg
Sodium: 225.3 mg
Falafel (Middle East, Palestine)


Ingredients:
dried garbanzo beans, onions, head of garlic, parsley, cumin, baking powder, baking soda

Directions:
Soak the chick peas overnight.  Drain.
Combine beans, onions, garlic, parsley, and hot pepper.  Grind twice (Suggested is an electric meat grinder].  Add salt, pepper, cumin, and baking powder.  Mix thoroughly.
When ready to fry the falafel, add baking soda.  Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
Fry in deep hot oil until light brown and crisp.
Serve hot with tomato slices in arabic bread (or pita bread] in the form of a sandwhich.  If desired, you can add to the sandwhich tahnia sauce and slices of onions.
*The falafel batter can be frozen.  Thaw and add baking soda just before frying.
The Moon is Made of Green Cheese Spread


Ingredients:
cream cheese, cucumber, onion

Directions:
Grate 1-2 Tbs cucumber, more or less, depending on how soft or firm you want the spread to be.
Grate 1-2 tsp of onion, to taste.
Add 1 drop of green food coloring.
Mix all together.
Store in refrigerator.
Restaurant-Style Meatloaf (No Bread Crumbs)


Ingredients:
butter, green onions, onion, green pepper, celery, garlic, salt, cumin, fresh ground pepper, nutmeg, bay leaves, ketchup, half-and-half, ground beef, eggs, Worcestershire sauce

Directions:
Melt the butter in medium skillet over medium heat.
Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened.
Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
Stir in ketchup and half and half and simmer 2 minutes.
Cool and remove bay leaves.
Heat oven to 350 degrees.
Combine meat, eggs (lightly beaten], worcestershire, red pepper sauce in large bowl.
Stir vegeable mixture into meat mixture unil well blended.
Spoon mixture evenly into a 9 x 5 pan or freeform the mixture (I use the 9 x 5 pan as my mold and place on rimmed cookie sheet].
Bake 70 minutes or until temperature of meat registers 160 degrees.
Cool in pan 5 minutes (at least] and drain and unmold onto serving platter.
Ginger Pear Upside-Down Cake


Ingredients:
unsalted butter, light brown sugar, ground cinnamon, pears, unsalted butter, light-brown sugar, fresh ginger, eggs, molasses, unbleached all-purpose flour, baking powder, baking soda, salt, buttermilk

Directions:
Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color.  Add the grated ginger, and beat 1 minute more.
Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake’s center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan’s base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.
Easy 'no Beat' Chocolate Cake With Frosting


Ingredients:
self raising flour, sugar, butter, golden syrup, bicarbonate of soda, vanilla extract, boiling water, butter, icing sugar, milk, vanilla extract

Directions:
Heat oven to moderate temp (180C].
Grease large square baking tin.
Into a large bowl sift flour and cocoa, then mix in sugar.
Place on top of dry ingredients butter, golden syrup, bi-carb and vanilla.
Pour over boiling water and mix well until all butter is melted.
Cook for 45 mins to 1 hour or until cooked ( when skewer comes out clean].
CHOCOLATE FROSTING.
Sift icing sugar and cocoa into a bowl.
Add all other ingredients and mix well.
Spread on top of cooled cake.
Peppermint, Spinach and Pea Soup


Ingredients:
onion, spring onion, peas, spinach, nutmeg

Directions:
- sweat off the onion and spring onions then add the stock.
- add the peas and spinach and seasoning with the nutmeg.
- let simmer for about 10 minutes then add the fresh peppermint leaves and leave to simmer for another 10 minutes or so.
- blend together and check for seasoning needed.
Black Bean,mango and Avocado Salsa Salad


Ingredients:
black beans, avocado, mango, onions, red bell pepper, frozen corn, parsley, lemon juice, harissa, salt, olive oil

Directions:
Drain the black beans into a colander placed in the sink, rinse beans with cold water until no more foam appears, then let beans drain while preparing other ingredients.
In a small dish, stir together the lemon juice, white balsamic vinegar, Harissa,  salt and pepper. Whisk in the olive oil, one tablespoon at a time.
In large bowl combine cubed avocado, mango, corn,peppers and onions.
Add drained black beans and stir very gently to combine. (Don't stir too much; you don’t want the avocado
or the beans to get crushed with the other ingredients.].
Cover and refrigerate until you serve it.
Apple Spinach Salad


Ingredients:
apple, celery, pecans

Directions:
Toss ingredients with dressing in a large bowl.
HOW TO TOAST NUTS:  Spread nuts in a single layer in shallow baking pan.  Bake at 350F for 8-10 minutes, or until lightly toasted.  stirring occasionally.
Tailgate Chili With Black and Red Beans


Ingredients:
plum tomatoes, onions, garlic cloves, green bell peppers, frozen corn kernels, chili powder, ground cumin, dried cilantro

Directions:
Chop plum tomatoes. I like to use a blender or food processor but be careful not to over process.
Drain and rinse beans and mix with corn. Set aside.
Chop onions, garlic and green peppers. Set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add onions, garlic and peppers. Cook over medium high heat, stirring frequently, adding small amounts of water as needed to prevent sticking. (About 10 min].
Stir in tomatoes, beans, corn, chili powder, cumin and cilantro. Bring to a boil, stirring frequently. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Basil, Roasted Peppers and Monterey Jack Cornbread
Category: bread
By Stephanie

I just started adding my favorite things to basic cornbread and I came up with something great!

Ingredients:
½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1 ¾ cups cornmeal
1 ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups buttermilk
3  eggs
1 ½ cups shredded pepperjack cheese
1 ⅓ cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
½ cup chopped fresh basil

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Butter a  9x9x2 inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat.  Add onion and saute until tender, about 10 minutes.  Cool. Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl.  Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend.  Add buttermilk mixture to dry ingredients and stir until blended.  Mix in cheese, corn, red peppers, basil, and onion.  Transfer to prepared pan. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes.  Cool 20 minutes in pan.  Cut cornbread into squares.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 40 mins
Yields: 1 - 9 x 9 inch pan

Calories: 313.8
Fat: 15.4 g
Saturated fat: 8.5 g
Carbohydrates: 35.5 g
Sugars: 7.2 g
Dietary fiber: 2.4 g
Protein: 9.8 g
Cholesterol: 85.7 mg
Sodium: 623.7 mg
Native Watermelon Cooler


Ingredients:
watermelon, strawberry, caster sugar, mint, fresh lemon juice, dark rum

Directions:
Place all ingredients in a blender and blend until smooth., Pour into a glass and garnish with a mint leaf,.
Turkey Taco Soup
Category: soups-stews-and-chili
By JoyFullGrl

Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well.

Ingredients:
2 tablespoons olive oil
1 ¼ pounds ground turkey
1  onion, chopped
2  carrots, cut into 1/4 inch rounds
2 stalks celery, chopped
1 ½ cups frozen corn
5 cloves garlic, chopped
1 (1 ounce) package taco seasoning mix
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon dried oregano
½ bunch chopped fresh cilantro, divided
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can kidney beans, rinsed and drained
1  green chile pepper, halved lengthwise
½ cup sliced black olives
3 ½ cups chicken broth
1 cup water, or more as needed
¼ cup lime juice
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside. In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes. Stir in the corn, garlic,  , cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes. Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 272.9
Fat: 10.6 g
Saturated fat: 2 g
Carbohydrates: 26.9 g
Sugars: 6.3 g
Dietary fiber: 6.3 g
Protein: 19.8 g
Cholesterol: 54.6 mg
Sodium: 1074 mg
Coconut Macaroons


Ingredients:
sweetened flaked coconut, butter, eggs

Directions:
Mix the first four ingredients on low speed for 1 1/2 minutes.
Stop and scrape bowl down, and mix again on low for another minute.  Dough will be thick.
Put a scoop on greased baking sheet, press down with the back of a spoon, and place one almond on top in the middle.
Bake for 10-12 minutes, or until the edges are slightly brown.
Walnut Stuffed Cherry Tomato Halves


Ingredients:
arugula leaf, parmesan cheese, olive oil, lemon zest, salt, cherry tomatoes

Directions:
1.	Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
Cut the tops off the tomatoes. With a small spoon (espresso spoon], the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt.  Fill the tomatoes with the walnut and arugula mixture.  Serve at room temperature.
Note:  To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.
For a more Italian experience, use authentic Reggiano Parmigiano cheese in this recipe.  It’s more expensive than domestic Parmesan but it has a wonderfully rich and nutty flavor.