xiaoxl/recipe_data huggingface dataset:
Classic Rhubarb Pie


Ingredients:
rhubarb, sugar, flour, butter, eggs

Directions:
Preheat oven to 450 degrees.
Cut rhubarb stalks into bit-size pieces.
In a large mixing bowl, combine sugar, flour, butter and eggs; mix well.
Add rhubarb and stir well.
Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam.
Optional: Brush the top crust with another beaten egg (may be thinned with water] and then sprinkle regular sugar generously over the top.
Put in 450 degree oven for 10 minutes, then turn down to 350 degrees.
Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.
Chimichurri


Ingredients:
garlic cloves, shallot, cilantro leaves, oregano leaves, olive oil, red wine vinegar, lemon, juice and zest of, red pepper flakes

Directions:
Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them].
Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired.
Keep in the refrigerator until ready to serve.
Beer and Brown Sugar Steak Marinade
Category: meat-and-poultry
By Craig Jones

I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.

Ingredients:
2 (16 ounce) beef sirloin steaks
¼ cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
½ teaspoon seasoned salt
½ teaspoon black pepper
½ teaspoon garlic powder

Directions:
Preheat grill for high heat. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 389.7
Fat: 20.8 g
Saturated fat: 8.3 g
Carbohydrates: 9.2 g
Sugars: 7.9 g
Dietary fiber: 0.1 g
Protein: 38.1 g
Cholesterol: 121.1 mg
Sodium: 546.9 mg
Basil-Scallop Linguine With Artichokes


Ingredients:
olive oil, garlic cloves, shallots, fresh basil leaves, flat-leaf Italian parsley, salt, crushed red pepper flakes, fresh ground black pepper, tomatoes, dry white wine, tomato paste, linguine, spaghetti, sea scallops, pine nuts

Directions:
Start boiling a large pot of boiling water for pasta.
In a medium saucepan over medium heat, heat olive oil (1-2 minutes]. Add garlic and shallots and cook, stirring constantly with a wooden spoon, until they are tender but not browned, about 2-3 minutes.  Remove from heat.
Add basil, parsley, salt and red pepper flakes, black pepper, tomatoes (with juice], wine, and tomato paste to saucepan.  Return to heat and bring to a boil, stirring to brreak up large pieces of tomatoes.
Cover, reduce heat, and simmer for 20 minutes. (The sauce may be made a day ahead and refrigerated, the flavors will continue to meld together and make you look like a gourmet cook.  Just reheat when ready to serve.].
Cook linguine with 2 teaspoons of salt and vegetable oil in a large pot of boiling water, according to package directions (for medium linguine, usually 9-10 minutes after water returns to full boil].
While pasta cooks, place scallops in a colander and rinse in cold water.  Drain thoroughly and cut each in half crosswise.
Add scallops and artichokes to sauce and cook 5 minutes or until scallops are tender and artichokes are hot.  Set aside until serving.
Place pine nuts in a small skillet over moderately high heat and toast in the pan -- DO NOT ADD OIL.  Set aside until serving.
Drain pasta and place on a large serving platter or plates.  (I recommend using individual pasta bowls, it will feel more "Italian."].
Spoon scallop-artichoke-tomato mixture on top of pasta and toss gently (although I generally never toss, I prefer a prretty presentation and I like to keep the tastes of sauce and pasta distinct].
Sprinkle with pine nuts and more parsley.  Serve immediately.
To look like a gourmet, serve with a very light Italian white wine, like Gavi or Pino Grigio.
Black-Eyed Pea Dip
Category: appetizers-and-snacks
By ANNWDODD

This is a wonderful, easy dip recipe that looks like a salsa. It's important that it refrigerate at least six hours, You may even let it go overnight so the flavors can blend. It's best with Fritos® Scoops®.

Ingredients:
1 (15 ounce) can black-eyed peas, rinsed and drained
4  green onions, chopped
2 tablespoons white sugar
¼ cup olive oil
2 cloves garlic, minced
2  roma (plum) tomatoes, chopped
½ bunch fresh cilantro, chopped
3 tablespoons balsamic vinegar
¼ teaspoon salt
1  minced jalapeno pepper to taste

Directions:
Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar,  and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.

Prep time: 20 mins
Total time: 6 hrs 20 mins
Yields: 8 servings

Calories: 123.5
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 12.8 g
Sugars: 4.6 g
Dietary fiber: 2.3 g
Protein: 2.9 g
Sodium: 235 mg
Little Broccoli Bites
Category: appetizers-and-snacks
By PTRICK

These are great little broccoli appetizers shaped into balls that are baked (not fried).  They can also be made ahead of time and frozen. Can be served warm or cold.  Always a hit with company.

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
6  eggs
2 tablespoons dried minced onion
1 teaspoon dried parsley
½ teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
2 cups dry bread crumbs
½ cup margarine, softened
¼ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cook broccoli according to package directions. Drain, and cool. In a large bowl, whisk together the eggs, onion, parsley, poultry seasoning, salt and pepper. Stir in the bread crumbs, Parmesan cheese, margarine and milk. Mix in the broccoli last. Let the mixture stand for about 10 minutes. It should thicken, but if not, add a little more bread crumbs. Roll the mixture into small balls, and arrange on a greased baking sheet. Bake for 15 to 20 minutes in the preheated oven, until firm and lightly toasted.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 60 bites

Calories: 136.3
Fat: 8.1 g
Saturated fat: 2.3 g
Carbohydrates: 10 g
Sugars: 1.6 g
Dietary fiber: 1.4 g
Protein: 6.3 g
Cholesterol: 60.4 mg
Sodium: 295.7 mg
Hearty Tomato Soup


Ingredients:
dried lentils, olive oil, onion, carrot, celery, diced tomatoes, bay leaf, pasta

Directions:
Cook lentils per pkg directions until just tender. Drain and set aside.
Heat oil in a large saucepan over med heat, add onion and saute til translucent.
Add carrots and celery and cook a few minutes more.
Add tomatoes, lentils, stock, and bay leaf.
Bring to a boil, then reduce heat to med low and simmer 25-30 mins or until lentils and carrots are tender and the soup has thickened a little. Remove the bay leaf.
If you like your soup smooth, now would be the time to zip through it with an immersion blender, or continue to next step if you like it chunky.
Add pasta and bring back to a simmer. Simmer about 10 mins stirring frequently to avoid scorching.
Remove from heat, season to taste and enjoy.
French Onion Dip Sandwiches (Slow Cooker)
Category: main-dish
By TheElusivePastry

This combines the greatness that is French onion soup with French dips. It is not supposed to be an 'authentic' French dip recipe, because authentic is often boring. These are yummy sandwiches for those that like roast beef and French onion soup. It is mainly on the slow cooker, but it requires a bit of prep on the stove, too.

Ingredients:
5 tablespoons olive oil, divided
2 large onions, thinly sliced
3 tablespoons butter, divided
1 teaspoon white sugar
½ teaspoon salt
3 cloves garlic, minced
9 tablespoons water
¼ cup dry vermouth
2 ½ cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon fresh thyme
1  bay leaf
¼ teaspoon ground black pepper
3 pounds rump roast
salt and ground black pepper to taste
8  French rolls, split
1 (6 ounce) package grated Gruyere cheese

Directions:
Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more. Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more. Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on. Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours. Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more. Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet. Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes. Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.

Prep time: 40 mins
Cook time: 7 hrs 11 mins
Total time: 7 hrs 51 mins
Yields: 8 sandwiches

Calories: 614.9
Fat: 33.5 g
Saturated fat: 12.8 g
Carbohydrates: 34.1 g
Sugars: 5.1 g
Dietary fiber: 2 g
Protein: 42.2 g
Cholesterol: 110.1 mg
Sodium: 785.5 mg
Gluten Free Blueberry Muffins


Ingredients:
blueberries, water, baking soda, salt, ground cinnamon, pure vanilla extract, honey, eggs

Directions:
Preheat oven to 325°F  Line muffin tin with paper liners.
In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly.  Let cool.
Combine almond flour, baking soda, salt, and cinnamon in a bowl.
In another bowl combine the blueberries, vanilla, honey, and eggs.
Add dry ingredients to wet ingredients and mix well.
Evenly divide the batter among 12 muffin cups.
Bake 25-30 minutes.
VARIATION - MIDNIGHT ROSE MUFFINS:
Replace 1 cup of blueberries with cranberries.  The dough turns blue but the cranberries provide a burst of red.
Dr Pepper Wings


Ingredients:
chicken wings, soy sauce, sea salt, sugar, garlic powder, black pepper, red pepper flakes

Directions:
Marinate wings in sea salt, sugar, garlic powder, black pepper and one Tablespoons soy sauce for 30 minutes.
Cook wings on med heat until the sugar starts to brown.
Add one Tablespoons soy sauce, Red Pepper Flakes and Dr Pepper.
Turn heat up and cook until the liquid cooks down to a glaze and starts to brown.
Serve with favorite beverage.
Manwich Original Sloppy Joe Sauce (Copycat)


Ingredients:
ground beef, red bell pepper, green bell pepper, tomato paste, water, light corn syrup, distilled white vinegar, cornstarch, chili powder, salt, Worcestershire sauce, ground allspice, ground cloves, garlic powder, white pepper, bay leaf

Directions:
BROWN the GROUND BEEF in a skillet over medium heat, breaking meat up with spatula as it cooks, while stirring occasionally.
MEANWHILE as the meat is browning, drop approximately 1 halved medium red bell pepper and 1 quartered green bell pepper into a food processor while running, until pepper pieces are as fine as they will chop.
DRAIN the GROUND BEEF if necessary after it has browned.
COVER the skillet with ground beef; REDUCE heat to lowest setting to keep warmed.
WHISK the following SAUCE ingredients well in a medium bowl: 1 (6 ounce] can quality tomato paste, 1/2 cup water, 1/2 cup Karo light corn syrup, 1/2 cup Heinz distilled white vinegar, 1 tablespoon cornstarch, 1 tablespoon minced onion flakes, 1 teaspoon unseasoned sweet chili powder, 1 teaspoon plain salt, 1/2 teaspoon Lea & Perrins Worcestershire sauce, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon garlic powder, 1/8 teaspoon red chili flakes, 1/8 teaspoon white pepper.
POUR the sauce mixture into a medium saucepan; ADD one bay leaf; STIR in the chopped BELL PEPPER.
BOIL the sauce mixture for one full minute while whisking constantly; REDUCE heat to medium; COOK for 5 minutes, whisking occasionally; REMOVE bay leaf; SEASON to taste with salt if necessary.
ADD sauce to cooked GROUND BEEF in saucepan; STIR until mixture is thoroughly combined; COVER; KEEP warmed.
TO PREPARE SLOPPY JOES: For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through. Spoon sauce over warmed hamburger buns (you may customize your Sloppy Joes to your own preference, such as adding powdered parmesan cheese and/or shredded cheddar cheese, or other extras].
SERVE and ENJOY!
Pickled Green Beans With Lemon Verbena and Lime Basil


Ingredients:
basil, lemon zest, sugar, canning salt, pickling salt, boiling water, white vinegar, garlic cloves, mustard seeds, hot red pepper flakes

Directions:
In a pot bring to a boil the vinegar, salt and sugar to dissolve.
Mix the beans and onion together.
Put garlic clove in each jar, distribute herbs and seeds in the bottom of each jar and then the beans and onions. Add optional lemon zest per jar.
Pack the jars fairly tightly, but be sure to leave 1/2 inch of headspace.
Pour the boiling vinegar solution into each packed jar.
Use a ladle or Pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. Fill to within 1 inch of the top.  The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
Put the lids and rings on.
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug"].
Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling.
Boil them for.
5 minutes for 0-1,000 ft.,
10 minutes  1,001-6,000 ft.,
15 minutes above 6,000 ft.
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight.
Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound], it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
Give it a weeks time for the seasonings to be absorbed into the pickled beans.
FYI- you can leave the beans whole as long as you leave the 1/2 inch headspace. BUT you will need more jars.
Easy Strawberry Vinaigrette
Category: side-dish
By Courtney

This strawberry vinaigrette changed the way I eat salads.  It's easy, delicious, and low-calorie. I like it with a spinach, almond, and feta salad.

Ingredients:
8 ounces frozen strawberries
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 9 servings

Calories: 50.3
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 6.2 g
Sugars: 5 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Sodium: 65.5 mg
Cultured Carrots and Baby Turnips


Ingredients:
baby turnips, red onion, ginger, sea salt, water

Directions:
Mix vegetables and place in a quart preferably a wide-mouth mason jar. Press down lightly.
Mix water with salt and whey and pour over vegetables, adding more water if necessary to cover the turnip mixture.
The top of the vegetables should be at least 1 inch below the top of the jar–if it’s higher, remove some of the vegetables. Cover tightly and keep at room temperature for 3 days before refrigerating.
They’re ready now, but will taste much better after at least a couple of weeks in the fridge.
Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers
Category: side-dish
By BramptonMommyof2

Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.

Ingredients:
3 tablespoons olive oil
1 cup sliced fresh mushrooms
½  onion, finely chopped
3 cloves garlic, minced
1 bunch Swiss chard, chopped
½  roasted red pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
½ cup white wine

Directions:
Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Prep time: 20 mins
Cook time: 11 mins
Total time: 31 mins
Yields: 4 servings

Calories: 149.9
Fat: 10.4 g
Saturated fat: 1.5 g
Carbohydrates: 7.8 g
Sugars: 2.8 g
Dietary fiber: 1.9 g
Protein: 2.3 g
Sodium: 204.9 mg
Easy Chili I
Category: soups-stews-and-chili
By Danielle Spivey

If you like spicy and hot you will love this. It will make you say 'yum yum'!

Ingredients:
1 pound ground beef
1 cup chopped onion
½ cup chopped green bell pepper
2 ½ tablespoons chili powder
1 clove garlic, minced
1  bay leaf
½ teaspoon ground cumin
4 teaspoons finely chopped jalapeno chile peppers
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can chili beans, undrained
salt and pepper to taste

Directions:
In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

Yields: 6 servings

Calories: 367.7
Fat: 21.4 g
Saturated fat: 8.3 g
Carbohydrates: 26.7 g
Sugars: 10.2 g
Dietary fiber: 7.4 g
Protein: 19.5 g
Cholesterol: 64.6 mg
Sodium: 1105.7 mg
Potato Latkes (With Optional Cranberry Applesauce)


Ingredients:
egg, all-purpose flour, kosher salt, baking powder, russet potatoes

Directions:
Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c], egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer]. For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon] into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn]. Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
Garnish with Recipe #509843 and/or sour cream.
Enjoy!
Berry Aquavit


Ingredients:
black currants, berries, vodka

Directions:
Place berries in a wide-mouthed jar and pour in  vodka. Seal jar.
Let stand at room temperature for 6 to 8 weeks, until the full flavor has fully developed.
Strain vodka into a container and add simple syrup.
Transfer to a one-liter bottle and add some fresh berries for garnish.
Seal bottle and store in the freezer.
Serve ice-cold, in shot glasses.
Waldorf Salad With Lemon Dressing


Ingredients:
red apples, green seedless grapes, pecans, miniature marshmallow, sugar

Directions:
Mix the apples, grapes, pecans and marshmallows in a clear glass bowl.
Boil the egg yolks, sugar and lemon juice (stirring constantly] for 1 minute.
Let cool to room temperature; then pour over salad and stir gently.  Refrigerate for several hours before serving.
Kate's Loaded Fried Rice


Ingredients:
onion, carrots, green onion, garlic cloves, ginger, soy sauce, dry sherry, cooked brown rice, boneless chicken breasts, boneless pork chops, green onion, frozen green pea, eggs, green onion

Directions:
In a 6-quart nonstick wok or 6-quart Le Creuset pot, heat the wok/pot over medium-high heat, and then heat oil until glistening.
Add 1st bowl (onion, carrots, white parts of scallions], and stir-fry over medium-high heat until softened, about 4 minutes.
Add 2nd bowl (mushrooms, garlic, ginger] and cook until fragrant, about 1 minute.
Add soy sauce (and optional dry sherry] and 3rd (large] bowl (rice, chicken, pork].  Continue to cook, stirring occasionally, for about 3 minutes.
Add 4th bowl (green parts of scallions, peas], and mix.
Push the fried rice to the outer edge of the wok or pot to create a well.  Pour the slightly beaten eggs into the well, and cook, stirring gently, until nearly set.
Toss rice and eggs together.  Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens.  Serve.