xiaoxl/recipe_data huggingface dataset:
The Best BBQ Ribs in Arizona!


Ingredients:
paprika, kosher salt, brown sugar, chili powder, garlic cloves, ground cumin, dry mustard, cayenne pepper, barbecue sauce

Directions:
Pull off and remove the thin papery skin from the back of the ribs. Combine the paprika, salt, sugar, chili powder, garlic, cumin, mustard, and cayenne in a small bowl. Mix well. Rub the mix all over the ribs. Cover and refrigerate for 4 hours or overnight.
Preheat the oven to 250 degrees F. Place the ribs meat side up in one layer on several sheet pans & bake, turning from time to time, until very tender, approx 3 1/2 to 4 hours. About 30 minutes before the ribs are done, remove them from the oven and brush liberally with the BBQ sauce. Bake the additional 30 minutes and serve with more sauce. Enjoy!
Liqueur Oranges


Ingredients:
oranges, caster sugar, vanilla bean, brandy

Directions:
Using a zester, remove the rind of 2 oranges.
(if you don't have a zester, use a vegetable peeler, then cut into fine strips].
Place these in a saucepan and cover with cold water.
Bring to the boil, and cook until slightly softened.
Drain the peel, and return to the saucepan with the sugar, vanilla bean, and 125ml water.
Simmer very gently until the strips become transparent.
Peel all the oranges removing ALL the pith, then carefully segment.
Place the oranges in a bowl.
Remove the vanilla bean from the syrup (which will be rather thick].
Add the liqueur and brandy then stir and pour this over the orange pieces.
Cover and chill well.
This looks good served in glasses with an extra thick cream.
Red Wine Beef Stew


Ingredients:
flour, salt, paprika, pepper, dry red wine, low sodium beef broth, dried thyme, bay leaf, turnip, fresh mushrooms

Directions:
Cut beef into 2 to 2 1/2 inch pieces; pat with paper towels to absorb excess moisture.  Combine 3 tablespoons flour, 1 teaspoon salt, paprika and pepper in a bowl; toss beef with flour mixture.
Cook beef in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4-6 minutes until brown.  Remove beef from Dutch oven.  Add red wine, stirring to loosen particles from bottom of Dutch oven.  Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 teaspoon salt.  Bring to a boil.  Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.
Meanwhile, peel turnip, and cut into 1 inch cubes.  Halve mushrooms.  Add turnip, mushrooms, and carrots to stew.  Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork tender.
Whisk together remaining 1 tablespoon flour and 1/4 teaspoon salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth.  Whisk flour mixture into stew until smooth.  Cook stirring often, 20 minutes or until thickened.
Fluffy Cake Doughnuts
Category: bread
By SYNEVA B

This recipe is very quick and easy to make.  I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don't have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 teaspoon salt
¾ cup milk
2  eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners' sugar
2 tablespoons hot water
½ teaspoon almond extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended. Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan. To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 doughnuts

Calories: 196.1
Fat: 2.4 g
Saturated fat: 0.8 g
Carbohydrates: 39.9 g
Sugars: 23.6 g
Dietary fiber: 0.6 g
Protein: 3.7 g
Cholesterol: 32.2 mg
Sodium: 272.3 mg
Rice Pulao


Ingredients:
basmati rice, onion, salt, cumin seed, black mustard seeds, ground cumin, ground coriander, turmeric, cinnamon sticks, cardamom pods, cloves, bay leaf, boiling water

Directions:
Wash rice, rinse and set aside to drain.
In a large saucepan saute onion in the oil until soft.
Add the cumin seeds and mustard seeds and cook for two minutes.
Add the salt and all the powdered spices and mix well.
Add the rice and mix until the rice is well coated by the spices.
Add the remaining ingredients including the boiling water.
Cover the pan with a sheet of foil and its lid. Try to get a good seal.
Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
Serve with curry or enjoy on its own!
Mashed Potato Peanut Butter Candy


Ingredients:
mashed potatoes, milk, vanilla extract, powdered sugar, creamy peanut butter

Directions:
Combine mashed potato, powdered sugar, milk and vanilla in a medium bowl.
Add powdered sugar a little at a time until the mixture reaches the thickness of pie dough.  You will need to use clean hands to kneed the dough until everything is fully incorporated.  Use a little more or less of the powdered sugar until the desired texture is met.  If it becomes too stiff, add one tiny drop of milk at a time until the desired texture is met.  I wish it were more of an exact science, but it's not.  :].
Spread waxed paper onto your work surface and liberally dust with powdered sugar.  I use the waxed paper to assist in rolling.  Please note if you use a plain work surface dusted with powdered sugar, it's much more difficult to roll it up due to the dough's tendancy to stick to the flat surface (which can result in the dough tearing].
On the waxed paper, roll the dough into a circular shape until 1/4-inch thick.
Spread peanut butter evenly over the dough up to 1/2 inch from the edge of the circle.
Carefully roll up like a jelly roll, using the waxed paper as a helpful tool.
Place onto a cookie sheet covered with a clean sheet of waxed paper.
Refrigerate uncovered until fully chilled (about three hours], and the outside of the roll becomes crusty.
Slice roll into 1/4-inch pieces.
Store candy arranged flat in an air-tight container with waxed paper between each layer for up to two weeks (or probably more--it's never lasted that long around our house].  The candy will harden and become more brittle as it ages, and this is perfectly fine.
The candy can sit at room temperature for up to three hours before becoming soft.  To reach original texture, replace in refrigerator.
Chicken Club Pasta Salad
Category: salad
By Lane J

Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.

Ingredients:
8 ounces corkscrew-shaped pasta
¾ cup Italian-style salad dressing
¼ cup mayonnaise
2 cups chopped, cooked rotisserie chicken
12 slices crispy cooked bacon, crumbled
1 cup cubed Muenster cheese
1 cup chopped celery
1 cup chopped green bell pepper
8 ounces cherry tomatoes, halved
1  avocado - peeled, pitted, and chopped

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 485.5
Fat: 30.1 g
Saturated fat: 8.1 g
Carbohydrates: 37.1 g
Sugars: 5.2 g
Dietary fiber: 4.6 g
Protein: 19.2 g
Cholesterol: 47.9 mg
Sodium: 723 mg
Easy Chicken Flautas
Category: appetizers-and-snacks
By Starla Barnes

Rolled tacos; these are the best. I learned how to make them and my husband loved them.

Ingredients:
¼ cup butter
¼ cup all-purpose flour
¼ cup minced onion
¼ cup chopped black olives
2 tablespoons lemon juice
1 tablespoon oil
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
⅛ teaspoon salt
1 ½ cups cooked shredded chicken
8  flour tortillas
oil for frying, or as needed
toothpicks

Directions:
Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover. Heat oil in a large, heavy saucepan or deep-fryer. Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick. Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 344.7
Fat: 18.9 g
Saturated fat: 6.1 g
Carbohydrates: 31.4 g
Sugars: 0.3 g
Dietary fiber: 2 g
Protein: 12 g
Cholesterol: 34.9 mg
Sodium: 366.8 mg
Grilled Turkey Reuben Sandwiches
Category: main-dish
By The-Baby-Bow-Lady

The restaurant I worked at in college made these amazing turkey reuben sandwiches. They are a hit with everyone, and surprisingly easy. Feel free to adjust the sauerkraut to taste, but don't skimp on the thousand island dressing!

Ingredients:
1 cup sauerkraut, drained
10 ounces sliced deli turkey meat
2 tablespoons butter
4 slices marble rye bread
4 slices Swiss cheese
4 tablespoons thousand island salad dressing, or to taste

Directions:
Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top. Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 sandwiches

Calories: 759.7
Fat: 43.9 g
Saturated fat: 21 g
Carbohydrates: 48.9 g
Sugars: 10.6 g
Dietary fiber: 5.6 g
Protein: 44.7 g
Cholesterol: 150 mg
Sodium: 3088.1 mg
Chargrilled Sirloin With Mash and Salsa Verde


Ingredients:
potatoes, salt, butter, fresh ground black pepper, olive oil, demi-glace, flat leaf parsley, eggs, anchovies, garlic cloves, capers, parmesan cheese, olive oil

Directions:
To make the mashed potato, put the potato in a saucepan and cover with cold water. Add salt, if desired, and bring to a boil. Cover and simmer for 20-25 minutes, or until tender. Drain and return the potato to the saucepan. Put the saucepan back over low heat and let the pan and the potato dry for 1 minute. Remove from the heat and mash the potatoes with a potato masher. Add the butter and pepper. Return to low heat. Stirring vigorously with a wooden spoon, gradually add the hot cream (or as much as necessary] until the mixture is light and fluffy.
While the potatoes are cooking, make the salsa verde. Mix together all the ingredients in a food processor and blend to a paste.
Chargrill the sirloins. Make sure the fire has burnt down to very hot embers or turn on the gas barbecue. Rub olive oil and pepper over the steaks. Place on a grill over the fire and cook for about 8-10 minutes on both sides, for a rare steak. Remove to a warm place and allow to rest for 15 minutes.
To serve, place the steak on warm plates and spoon the hot mashed potato next to it. Pour the heated demi-glace over the steak and top with the salsa verde.
Bread and Butter Pickles II
Category: side-dish
By David

These are the best bread and butter pickles I have ever had!!  And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Ingredients:
25  cucumbers, thinly sliced
6  onions, thinly sliced
2  green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

Directions:
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil. Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil. Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Prep time: 1 hr
Cook time: 30 mins
Total time: 4 hrs 30 mins
Yields: 8 - 1 quart jars

Calories: 104.8
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 25.6 g
Sugars: 22.4 g
Dietary fiber: 0.9 g
Protein: 1 g
Sodium: 937.7 mg
Cuban Pork Adobo Salad


Ingredients:
boneless pork chops, lime juice, garlic cloves, ground cumin, salt, ground black pepper, fresh pineapple, arugula, black beans, red onion, olive oil, honey

Directions:
For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
Remove chops from marinade (do not pat dry], discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare] and 160 degrees F. (medium], followed by a 3-minute rest, about 8 to 11 minutes.
Plate greens on 4 dinner dishes. Divide pineapple, black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.
*Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.
Fiesta Burrito Burgers


Ingredients:
lean ground beef, egg, mild green chilies, onion, chili powder, garlic powder, salt, black pepper, cheddar cheese, tomatoes, lettuce, sour cream

Directions:
In a saucepan, mix together the refried beans, the 1/2 cup onions (minced super fine], the chili powder, garlic powder, salt and black pepper.
Heat over a med-low heat, stirring occasionally.
In a large bowl, mix together the ground meat, the beaten egg, the taco seasoning, and the can of drained diced green chilies.
Form into 4 equal patties.
In a 12-inch skillet, cook burgers for about 8-10 minutes per side over med-high heat.
Spread taco sauce on the bottom buns and sour cream on the top buns.
Place a hamburger patty on each bottom bun.
Spread some of the seasoned refried beans over each patty (about a 1/4 cup each burger].
Top the refried beans on each burger with equal portions of the shredded cheddar.
Place tomato slices on each burger.
Place some of the shredded lettuce on each burger.
Top with the top bun.
Enjoy!
Juicy Watermelon Sorbet
Category: desserts
By Sam H.

A fresh summer favorite in an icy frozen form perfect for the heat of the season! It's also perfect for using leftover watermelon from previous enjoyments.

Ingredients:
3 cups water
3 cups white sugar
¼ cup lime juice
4 cups cubed seeded watermelon

Directions:
Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool. Place watermelon in a blender or food processor. Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl.  Cover and chill in the refrigerator. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 315
Fat: 0.1 g
Carbohydrates: 81.4 g
Sugars: 79.8 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 3.6 mg
Creamed Spinach II
Category: side-dish
By LSCHOETTLER

My kids absolutely love this simple, fast side dish.  They actually believe if they go in a restaurant, spinach will be served as wonderful as this!

Ingredients:
2 (10 ounce) packages frozen chopped spinach
1 (10.75 ounce) can  condensed cream of mushroom soup
1 tablespoon butter
garlic salt to taste

Directions:
Prepare spinach according to package directions; drain well. In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter.  Bring to a low boil.  Season with garlic salt to taste.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 87.6
Fat: 5.5 g
Saturated fat: 2 g
Carbohydrates: 7.4 g
Sugars: 1.4 g
Dietary fiber: 2.7 g
Protein: 4.3 g
Cholesterol: 5.1 mg
Sodium: 411.6 mg
Stuffed Turkey Meatloaf
Category: meat-and-poultry
By Tammy Doerr

This stuffed turkey meatloaf is a variation on a traditional comfort food.

Ingredients:
cooking spray (such as Pam®)
1 pound ground turkey
⅜ cup Italian-seasoned bread crumbs
½  onion, diced
2 tablespoons ketchup
1 large egg
½ teaspoon salt
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
¾ cup shredded mozzarella cheese
1 ounce chopped baby spinach
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 ½ teaspoons Dijon mustard
1 teaspoon brown sugar
1 pinch garlic powder, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®). Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl. Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet. Bake in the preheated oven for 35 minutes. In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl. Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 meatloaf

Calories: 327.6
Fat: 14.5 g
Saturated fat: 5.4 g
Carbohydrates: 17.5 g
Sugars: 6.7 g
Dietary fiber: 0.9 g
Protein: 31.9 g
Cholesterol: 142.2 mg
Sodium: 998.1 mg
Cream Cheese Kolacky
Category: desserts
By MBMCD

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Ingredients:
3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

Directions:
Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours. Preheat oven to 350 degrees F (180 degrees C). Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 2 1/2 dozen

Calories: 72.1
Fat: 4.1 g
Saturated fat: 2.6 g
Carbohydrates: 8.2 g
Sugars: 3.9 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 11.3 mg
Sodium: 32 mg
Whole Wheat Oat Pancakes


Ingredients:
whole wheat flour, baking powder, soymilk, honey, lemon juice, extra virgin olive oil, eggs, vanilla extract, strawberry, honey

Directions:
Pancakes:
Combine oat flour, whole wheat flour and baking powder in large bowl, mix and set aside.
In blender combine milk, honey, lemon juice, olive oil, egg and vanilla until completely blended (make sure the honey has not fallen to the bottom] pour into bowl containing the flour mixture and mix well.
On heated griddle or pan, pour enough pancake mix to create your desired size of pancake.
Cook one first side 20 to 30 seconds then flip over and cook about 10 seconds longer, remove from pan and repeat until mix is used up.
Syrup:
Combine berries in small sauce pan (if frozen thaw in microwave] with honey and heat on medium heat until starting to bubble.
Pour into blender and blend until completely mixed.
Put pancakes on plate and serve with Berry syrup.
Enjoy.
Morning Glory Muffins Made Healthier


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ground cinnamon, old-fashioned oatmeal, nonfat milk, unsweetened applesauce, brown sugar, light molasses, canola oil, egg, carrots, dried plum

Directions:
Preheat oven to 400 degrees.  Grease 12 standard muffin-pan cups or line cups with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; stir in oats.
In a medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil, and egg until blended; stir in carrots and dried plums.
Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy].
Spoon batter into prepared muffin-pan cups.  (Muffin cups will be full.]  Bake 25 minutes or until toothpick inserted in center of muffin comes out clean.
Immediately remove muffins from pan.  Serve warm, or cool on wire rack to serve later.