xiaoxl/recipe_data huggingface dataset:
Oven Bag Pot Roast
Category: main-dish
By Michelle Watkins

Tasty pot roast adapted from another recipe on this site. This is great served with French bread to dip in the gravy.

Ingredients:
½ cup all-purpose flour
ground black pepper to taste
1 pinch paprika, or to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
3 pounds chuck roast
¼ cup butter
1 (10.75 ounce) can  condensed beef consomme
1 cup water
1 ½ (1 ounce) envelopes dry onion soup mix
5 cloves garlic, peeled
1 teaspoon Worcestershire sauce
2  carrots, chopped, or to taste
¼  onion, chopped, or to taste
3  mushrooms, sliced, or to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat. Melt butter in a large pot over medium-high heat; brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish. Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation. Bake roast in the preheated oven for 1 hour 45 minutes; add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 354.3
Fat: 21.3 g
Saturated fat: 9.9 g
Carbohydrates: 13.2 g
Sugars: 2 g
Dietary fiber: 1.3 g
Protein: 26.6 g
Cholesterol: 94.1 mg
Sodium: 772.8 mg
Goya Corn Muffins


Ingredients:
yellow cornmeal, all-purpose flour, sugar, double-acting baking powder, salt, buttermilk, egg, butter

Directions:
Grease a 12-mold muffin tin or line with paper or foil liners.
Sift together the cornmeal, flour, sugar, baking powder, and salt in a bowl.
In a large mixing bowl, whisk the buttermilk, egg, and butter together.
Combine the sifted dry ingredients into this mixture.
Distribute the batter evenly into the muffin tins and bake at 400F for 20-25 minutes or until golden brown on top.
BBQ Ribs Dry Rub


Ingredients:
Season-All salt, kosher salt, brown sugar, pepper, chili powder, cayenne pepper, garlic powder, onion powder, ground mustard, paprika

Directions:
Mix together dry ingredients.
Rub liberally all over the ribs on both sides.  (For more flavor penetration, pull off membrane from the bone side of ribs].
Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
Heat smoker/cooker to at least 250°F and keep between 250-300°F.
Pour 2 cups of the apple juice in water pan to steam the ribs with.
Add soaked hardwood chips or smoking wood of your choice to the smoker.
Amount of smoke is up to you.
After about 3 hours, internal temperature of the meat should be around 170°F  In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
Swedish Crisp Waffles (Frasvafflor)
Category: uncategorized
By TheBestRecipeFor

Waffles are a very popular street food and coffee shop item in Sweden. We also eat them specifically on the Feast of the Annunciation because “Vårfrudagen” (Lady Day in Swedish) sounded a lot like “våffeldagen”, thus became Waffle Day! These are a lot crisper and lighter than American and Belgian waffles and contain no eggs. Serve immediately with whipped cream and fresh fruit or jam.

Ingredients:
2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking powder
1 ¼ cups milk
½ cup unsalted butter, melted and cooled
½ cup heavy cream
½ cup lemon-lime flavored carbonated beverage

Directions:
Preheat a waffle iron according to manufacturer's instructions. Sift flour, sugar, salt, and baking powder together in a bowl. Whisk in milk, butter, and heavy cream; stir in soda. Cook in batches in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 298.7
Fat: 18.1 g
Saturated fat: 11.2 g
Carbohydrates: 29.5 g
Sugars: 3.5 g
Dietary fiber: 0.8 g
Protein: 4.9 g
Cholesterol: 53.9 mg
Sodium: 376.9 mg
Balsamic French Onion Smothered Steak


Ingredients:
sirloin tip steaks, white wine vinegar, swiss cheese, cornstarch, rosemary, half-and-half

Directions:
1 or or more before frying your steak, place in a bowl with salt, pepper, balsamic vinegar, and white wine vinegar. Let marinate.
When ready to start cooking. Get your french onion soup out. Preferably your leftover french onion soup was packed with onions and garlic. Place your french onion soup in a pan on about medium high and get a simmering boil to thicken it up and reduce it. Once it gets to the flavor and consistency thats acceptable to you, add about a tablespoon of corn starch with a little water into the soup and thicken it more till it's like a gravy. Add your half & half cream.
Heat a pan to medium high heat and add some butter and some olive oil. And if you have it, some rosemary. Once heated, place steak alone in pan and let cook a few minutes until the sides begin to rise in brown. Turn over and cook more.
Once both sides are cooked, place the leftover vinegar juices in the pan to roast up with the steak. If the sauce starts to caramelize, add a little water.
When your steak is getting close to the doness you prefer (my pic displays a medium]. Now pour some of the gravy over your steak. Picking up all the vinegar juices that cooked up. Once your steak is about done, put it on a plate and let it sit. Place a slice of swiss on top of it you prefer.
Pour your desired amount of french onion sauce over your steak and enjoy.
Pasta With Fresh Tomato Sauce


Ingredients:
penne pasta, extra virgin olive oil, garlic cloves, tomatoes, Worcestershire sauce, salt, black pepper, tomato paste, fresh basil, parmesan cheese

Directions:
Cook pasta according to package directions; drain and set aside.
While pasta is cooking, heat 2 T of the olive oil in a medium-size saucepan over medium heat.
Add garlic and cook for 2 minutes or until fragrant.
Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high.
Cook for about 10 minutes or until tomatoes have begun to lose their shape.
Stir in remaining tablespoon olive oil and basil.
Place pasta in large bowl and stir in sauce and Parmesan cheese.
Serve immediately.
Yaourtopita  - Greek Yoghurt Cake


Ingredients:
fine semolina, sugar, eggs, vanilla extract, baking powder, lemon, zest of, salt, water, sugar, lemon peel

Directions:
Cake:
Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
Add the yoghurt and beat well until it is well mixed.
Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
Add this mixture to the yoghurt mixture and mix well.
Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
Remember, the cake should be hot when you do this and the syrup warm.
Serve chilled.
Quick Turnip Greens


Ingredients:
onion, sugar, cider vinegar

Directions:
Heat a quart of salted water to boiling in a saucepan.  Cook greens until just tender, about 5 minutes; drain.
In a skillet cook bacon.  Remove and drain on paper toweling.
Add onion to the skillet and cook until soft, 6 to 7 minutes, stirring occasionally.  Add the greens and toss.  Stir in the sugar and the vinegar and cook until heated through, about 2 or 3 minutes.
Crumble bacon and sprinkle over top.  Add a couple of dashed of hot sauce.  Season with salt and pepper to taste and serve.
Carrot Cucumber and Celery Juice Refresher for Juicer


Ingredients:
cucumbers, celery rib, carrots

Directions:
"Wash and cut each vegetable and feed through the mouth of a juicer one at a time."
Flemish Beef Stew Cooked in Beer


Ingredients:
salt, fresh ground black pepper, all-purpose flour, unsalted butter, onions, beer, fresh thyme, dried thyme, bay leaves, red currant jelly, cider, red wine vinegar

Directions:
Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowed the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
Add the remaining 1 tablespoon of butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning them but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves.
Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its authentic Flemish flavor. Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning and serve.
Copycat Skippers Clam Chowder


Ingredients:
russet potatoes, butter, bacon, onions, yellow onion, celery & leaves, celery & leaves, garlic cloves, bay leaf, all-purpose flour, minced clams, half-and-half, hickory liquid smoke, Tabasco sauce

Directions:
NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I'm neither experienced nor quick. If I don't prepare the ingredients before starting the chowder, it's a disaster.
Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes]. Remove from heat.
Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes]. Add onions, celery, garlic, and bay leaf. SautÃ until vegetables soften, about six minutes.
Stir in flour and cook two minutes. Do not allow flour to brown.
Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
Season to taste with salt and pepper.
Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.
Chocolate Fudge Frosting


Ingredients:
butter, powdered sugar, cocoa powder, vanilla extract, milk

Directions:
Beat butter, sugar, cocoa powder, vanilla and milk until smooth., Hint: If using for piping decorations, use a little less milk.
Chicken Ceylon Style (Sri Lanka)


Ingredients:
buttermilk, garlic powder, fryer chickens, butter, oleo, onions, salt, ginger, curry powder, cornstarch

Directions:
Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often.
Melt butter in a deep skillet and saute onions 10 minutes, stirring frequently.
Meanwhile, mix salt, ginger, curry and cornstarch together in a small bowl and sprinkle over onions, stirring until well blended.
Drain the chicken (reserve the buttermilk] and cook the chicken in the same skillet until lightly browned. Stir in buttermilk. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Baste frequently.
Authentic Tacos al Pastor
Category: world-cuisine
By docmancito

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Ingredients:
1  tomato
3  dried guajillo chile peppers, seeded
2  dried ancho chile peppers, seeded
1  pineapple, sliced 3/4-inch thick
½ cup orange juice
1  onion, quartered
¼ cup white vinegar
2  chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3  cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

Directions:
Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds. Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain. Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth. Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap. Marinate pork in the refrigerator, 4 hours to overnight. Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces. Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes. Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Prep time: 50 mins
Cook time: 29 mins
Total time: 5 hrs 19 mins
Yields: 10 servings

Calories: 204.3
Fat: 5.6 g
Saturated fat: 1.9 g
Carbohydrates: 23 g
Sugars: 15.9 g
Dietary fiber: 3.1 g
Protein: 16.9 g
Cholesterol: 43.5 mg
Sodium: 748.1 mg
Cheesecake Smoothie


Ingredients:
cream cheese, banana, graham crackers, ground cinnamon

Directions:
Put all the above ingredients in the blender and process until smooth., Enjoy.
Rosemary Mustard Grilled Corn


Ingredients:
corn, olive oil, fresh rosemary, Dijon mustard

Directions:
Pull back husks and remove silk., Mix all ingredients and brush husks with mixture., Wrap husks back up and tie with string., Grill about 15 minutes and turn every few minutes.
Grilled Garlic Parmesan Crusted Scallops
Category: seafood
By Matt W.

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak.

Ingredients:
½ cup fine Italian bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

Directions:
Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl. Pour olive oil into a shallow bowl. Rinse scallops under cold water, then dip into the olive oil. Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest. Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Brush the scallops lightly with more olive oil. Grill on the preheated grill until golden brown on both sides, about 5 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 481.8
Fat: 34.1 g
Saturated fat: 5.6 g
Carbohydrates: 13.8 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 29.2 g
Cholesterol: 54.3 mg
Sodium: 690.8 mg
Jerk Chicken and Pasta


Ingredients:
boneless skinless chicken breast halves, olive oil, garlic clove, dry white wine, fresh coriander, limes, fresh coriander

Directions:
Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
Lightly oil the grill. Grill chicken 8 to 10 minutes on each side, until juices run clear.
Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped coriander, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken.
Garnish each serving with a coriander sprig and the juice of 1/4 lime.
Cornflake Energy Bites


Ingredients:
water, roasted peanuts, peanut butter

Directions:
Place prunes, apricots and water in medium saucepan, bring to boil, reduce heat, simmer for 5 minutes or until fruit is soft and water has been absorbed.
Add peanuts, peanut butter and cornflakes to fruit mixture, mix to combine.
Roll 2 teaspoons of mixture into balls, then roll in coconut. Refrigerate until required.
Carrot Cake Protein Shake


Ingredients:
banana, vanilla extract, stevia, cinnamon, nutmeg, ground cloves, walnuts

Directions:
Place all ingredients except walnuts in blender., Garnish with chopped walnuts.
Potato and Broccoli Supreme


Ingredients:
potatoes, cream cheese, milk, egg, margarine, broccoli stems, cheese

Directions:
Whip together first 5 ingredients, salt and pepper, and 1/2 cup onions.
Spread potatoes over bottom and up sides of 8 x 12 inch baking dish to make shell.
Bake uncovered, for 25 minutes at 350*.
Cook broccoli and drain.
Arrange in potato shell.
Sprinkle with cheese and the rest of the french fried onions.
Bake 5 minutes longer.
Eat-Your-Veggies Chicken Soup


Ingredients:
white potatoes, carrot, celery, onion, diced tomatoes with juice, water, boneless skinless chicken breasts, frozen corn kernels, dried thyme leaves

Directions:
Do not peel potatoes. Cut into 1/2 inch chunks.  .
In 3 quart saucepan, bring broth, potatoes, carrot, celery, and onion to boiling over high heat.  Reduce heat to low, cover and simmer 5 minutes.
Add remaining ingredients except salt, pepper, and thyme.  Return to boiling over high heat.  Reduce heat to low, cover and simmer 5 minutes, or until potatoes are tender and chicken is cooked through.  Season with salt pepper, and thyme, as desired.
Hot & Cold Apple Crisp


Ingredients:
cooking apples, sugar, ground nutmeg, cinnamon, all-purpose flour, brown sugar, butter

Directions:
Position slicing blade in food processor bowl, and top with cover.
Arrange apple quarters in food chute with cut side against the blade; slice, applying firm pressure with food pusher.
Place sliced apples in a lightly greased 13x9x2" baking dish.
Combine 1/2 cup sugar, nutmeg, and cinnamon.
Sprinkle over the sliced apples.
Position plastic mixing blade in food processor bowl; place flour, brown sugar, and butter in the bowl.
Top with cover and process until mixture resembles course meal.
Sprinkle mixture over apples.
Bake, uncovered for 1 hour at 300°F.
Serve warm with ice cream, if desired.
Makes 8 servings.
Oven-Baked Potato Fries
Category: side-dish
By Denise

This is a great recipe to get kids started learning how to cook. Take a day, take a week, teach them new things each day. We used this for our 'at-home' camp week. Taught the kids how to cook one new thing each day for an entire week.

Ingredients:
2 pounds baking potatoes, each cut into six wedges
2 tablespoons olive oil
½ teaspoon dried thyme leaves
¼ teaspoon ground black pepper
salt to taste
¼ cup shredded Cheddar cheese  (Optional)

Directions:
Preheat oven to 450 degrees F (230 degrees C). Arrange potato wedges on a baking sheet. Drizzle olive oil over the wedges; season with thyme, pepper, and salt. Turn wedges with a spatula to coat with oil and seasonings. Roast potato wedges for 15 minutes, turn, and continue roasting until soft in the center, about 15 minutes more. Transfer wedges to a platter and sprinkle cheese over them.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 263.8
Fat: 9.3 g
Saturated fat: 2.5 g
Carbohydrates: 39.9 g
Sugars: 1.8 g
Dietary fiber: 5.1 g
Protein: 6.4 g
Cholesterol: 7.4 mg
Sodium: 96.5 mg
Potato Focaccia


Ingredients:
active dry yeast, sugar, milk, bread flour, olive oil, salt, pancetta, russet potatoes, fresh rosemary, lemon

Directions:
Proof yeast in milk and sugar for 10 minutes; combine 2 cups flour and the salt; pour yeast mixture and 1 T olive oil into well in flour mixture; stir to combine, adding remaining 1/4 cup flour as needed; dough should remain soft and slightly sticky.
Scrape dough onto floured work surface and knead 5-10 minutes until smooth and elastic; place dough in an oiled bowl, cover with plastic wrap and put in a warm place to rise until doubled, about 1 hour.
Heat the remaining 1 T olive oil over moderate heat and cook the pancetta slowly until very crisp; drain on paper towels and reserve the drippings.
Boil the potatoes about 8 minutes or until tender; drain; in a bowl, pour the drippings over the warm potatoes; add the remaining ingredients and mix thoroughly.
Place a baking stone in the oven or oil a baking sheet; preheat oven to 375°; lightly punch dough down and knead 10 times; roll out to a 12" diameter circle and transfer to a paddle or the oiled baking sheet; oil the surface of the dough and let it rise 30 minutes.
Scatter the potato mixture over the dough and press in with the flat of your hand; without puncturing or tearing the dough, make evenly-spaced indentations over the dough's surface with your fingers.
Bake until the bread is crisp on the bottom and the potatoes are golden brown, about 25 minutes; cool on wire rack.
Applesauce Cookies


Ingredients:
shortening, sugar, applesauce, eggs, flour, baking soda, nutmeg, salt, cinnamon, chocolate chips

Directions:
400 degrees 8-10 min., Mix sugar and shortening together. Add applesauce., Beat eggs and add to applesauce., Add dry ingredients., Stir in choc chips.
Fudgy Wudgy Blueberry Brownies


Ingredients:
soymilk, sugar, canola oil, vanilla extract, all-purpose flour, baking powder, baking soda, salt, fresh blueberries

Directions:
Preheat oven to 325.
Grease a 9x13 inch baking pan.
Melt 2/3 cup chocolate chips over a double boiler or in microwave, your choice.
In a large mixing bowl combine bluberry spreadable fruit, soy milk, sugar, canola oil and extracts.
Mix on high until no large clumps are visible, about 2-3 minutes.
Sift in flour, cocoa powder, baking powder, baking soda, and salt.
Stir until well mixed, batter will be thick.
Mix in melted chocolate.
Fold in remaining 1/2 cup of whole chocolate chips and fresh blueberries.
Spread batter in baking pan and bake for 45 minutes.
Toothpick test is null and void here because the whole chocolate chips will stick anyway!
Remove from oven and let cool.
Enjoy!