xiaoxl/recipe_data huggingface dataset:
Oysters 'n' Bacon
Category: meat-and-poultry
By KETURA

A great hot appetizer to serve for company. Oysters wrapped in bacon, and baked in a garlicky sauce.

Ingredients:
8 ounces sliced bacon, cut in half
4 teaspoons white sugar
¼ cup dark soy sauce
2 cloves garlic, chopped
1 (8 ounce) can oysters, drained

Directions:
Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain. Preheat the oven to 300 degrees F (150 degrees C). In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce. Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 166.9
Fat: 9.2 g
Saturated fat: 2.9 g
Carbohydrates: 8.3 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 12 g
Cholesterol: 51.4 mg
Sodium: 1397.9 mg
Summer Kidney Bean Salad
Category: salad
By Lisa_P

Quick and easy to throw together. I created this salad for a summer picnic.

Ingredients:
1 (15 ounce) can kidney beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
1 tablespoon white vinegar
1 tablespoon brown sugar
⅛ teaspoon ground cumin
½ tablespoon dried onion flakes
salt and ground black pepper to taste

Directions:
Combine kidney beans, corn, and tomatoes in a salad bowl. Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved. Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 134.6
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 28.5 g
Sugars: 5.6 g
Dietary fiber: 6.2 g
Protein: 6 g
Sodium: 430.3 mg
French Chicken


Ingredients:
chicken breasts, salt, black pepper

Directions:
Season chicken breast with salt and pepper., Pour french dressing over all and sprinkle on onion soup mix., Cover and chill 5-6 hours or overnight., Bake covered at 300 for 2 hours.
Apple Cider Margarita


Ingredients:
cinnamon, Grand Marnier, sweet apple cider, cinnamon stick

Directions:
Add a few spoonfuls of cane sugar, coarse sugar and cinnamon to a plate. Run an ring of Grand Marnier around the edge of the glass to moisten.  Press into the cinnamon sugar mixture to coat the rim.  Fill with ice, then add the Grand Marnier, tequila and apple cider and stir to mix.
Garnish with apple slices and cinnamon sticks.
Brown Sugar and Garlic-Rubbed Roast Pork and Vegetables
Category: uncategorized
By Bibi

Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.

Ingredients:
1 (3.5 pound) boneless pork loin roast
2 tablespoons light brown sugar
1 tablespoon garlic powder
2 ½ teaspoons seasoned salt, divided
2 pounds russet potatoes, peeled and cut into bite-size cubes
2 pounds carrot, peeled and cut into 1/2-inch pieces
1 medium onion, cut into eighths
2 tablespoons extra-virgin olive oil, plus more for greasing

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan. Pat the pork loin dry with paper towels. Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan. Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork. Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 481.8
Fat: 16.8 g
Saturated fat: 5.4 g
Carbohydrates: 37.1 g
Sugars: 10.2 g
Dietary fiber: 5 g
Protein: 44.7 g
Cholesterol: 113.1 mg
Sodium: 444.1 mg
Marinade for Chicken
Category: side-dish
By JILLYPOOH

A delicious barbecue sauce for chicken on the grill. My father has used this since I can remember, and he always receives the compliments at mealtime.

Ingredients:
1 ½ cups vegetable oil
¾ cup soy sauce
½ cup Worcestershire sauce
½ cup red wine vinegar
⅓ cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 ½ teaspoons finely minced fresh parsley

Directions:
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 cups

Calories: 102.1
Fat: 10.4 g
Saturated fat: 1.6 g
Carbohydrates: 2 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 0 mg
Sodium: 452.7 mg
Vegetarian Sweet and Sour Cabbage Soup


Ingredients:
olive oil, garlic, onion, vegetable broth, carrot, tomato paste, tomato ketchup, dark brown sugar, bay leaf, lemon juice, cabbage, golden raisin, sour cream

Directions:
Heat oil in a large pot over medium heat; add garlic and cook until soft.
Add the onion and sauté until transluscent.
Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf.
Bring to a boil then reduce to a simmer and cook for 10 minutes.
Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes].
Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good].
Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down].
Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between].
Add 3-6 cups water, until the soup reaches your desired consistency.
Add the raisins 10 minutes before serving.
Season with salt and pepper.
Serve with sour cream.
Thai Tea


Ingredients:
water, sugar, evaporated milk

Directions:
Bring the water to a boil in a large saucepan.
Add the tea and remove the pan from heat.
Stir to submerge all the tea leaves in the water.
Steep for about 5 minutes.
Pour the brew through a coffee filter or a fine-mesh strainer into a large pitcher.
Add the sugar to the hot tea and stir to dissolve.
Cool to room temperature.
Cover and refrigerate until ready to serve.
Fill tall glasses with crushed ice.
Add enough of the tea to fill the glasses to within 1 inch from the top.
Then float 3 to 4 tablespoons of evaporated milk over the ice in each glass.
Sweet Potato Puree With Brown Sugar and Sherry


Ingredients:
sweet potatoes, butter, light brown sugar, dry sherry

Directions:
Preheat oven to 425 degrees.  Pierce all potatoes in several places with a fork.  Bake until tender when pierced with a knife, about 55 minutes.  Cool slightly.
Cut potatoes in half lengthwise.  Using a spoon, scoop out potato pulp into a large bowl.  Add butter and brown sugar.  Using an electric mixer, beat until smooth.  Beat in Sherry.  Season to taste with salt and pepper.  Serve.
Philly Fudge


Ingredients:
cream cheese, milk, confectioners' sugar, vanilla extract, salt, pecans, walnuts

Directions:
Butter 9x9x2" baking pan well, set aside.
Melt chocolate chips in double boiler over hot, not boiling, water.
Blend cream cheese and milk in large electric mixer bowl, beating at high speed until smooth.
Add powdered sugar, 1/2 cup at a time, and beat at low speed until creamy.
Blend in melted chocolate chips, vanilla and salt, beating until smooth.
Stir in pecans.
Press mixture into pan, cover with plastic wrap, and chill over night or until firm.
Cut into 1 1/4" squares.
Mrs. B's Best Ever Macaroni and Cheese


Ingredients:
elbow macaroni, extra-sharp cheddar cheese, milk, eggs, butter

Directions:
Preheat oven to 350., Cook elbow noodles until tender and drain., Beat eggs in a 9x13 baking dish that has been sprayed with Pam., Mix noodles with eggs in baking dish., Spread cheese over the top of noodles., Blend together with milk - one cup at a time, stirring well after each addition., Add salt and pepper to taste and stir again., Place butter pats on top of noodles and bake at 350 for about 50 minutes.
Delicious Irish Cream (No Eggs)


Ingredients:
sweetened condensed milk, instant coffee granules, pure vanilla extract

Directions:
In a blender combine all ingredients; blend on high power for about 20-30 seconds.
Store tightly sealed in the refrigerator.
Shake well before using.
Chocolate Milkshake


Ingredients:
"vanilla ice cream"

Directions:
Just add all ingredients to the blender except the cookies and mix for about 30 seconds.
Next, add the (broken up] cookies to the ice cream and blend for an extra 20 seconds.
Pour into 2 glasses and serve.
Vegan Pasta Amatriciana


Ingredients:
tomato sauce, basil, garlic cloves, crushed red pepper flakes, fresh ground black pepper, salt, vegetarian bacon, pasta shells

Directions:
In a small sauce pan over low heat, add the tomato sauce, basil, garlic, crushed red peppers, and black pepper.
Let simmer 10-15 minute.
Fry the soy bacon for a few minutes in a small skillet.
Chop it into small pieces.
Add to sauce.
Leaving the sauce on low to get nice and thick, cook the pasta according to directions.
Drain the pasta.
Taste-test the sauce and add salt or pepper to taste.
Toss pasta and sauce.
Enjoy!
Bonnie Prince Charles


Ingredients:
ice cream, Creme de Cacao

Directions:
Put all ingredients in a blender., Blend until smooth.
Bean and Beef Skillet


Ingredients:
ground beef, onion, barbecue sauce, cheddar cheese

Directions:
In a large skillet, cook beef and onion over medium heat. Until meat is no longer pink; drain.
Stir in beans and barbecue sauce; heat through.
Sprinkle with cheese; cover and cook on low until cheese is melted.
"Stuffed Cabbage" Soup


Ingredients:
egg, salt, fresh ground black pepper, ground beef round, onion, carrots, celery ribs, garlic cloves, green cabbage, crushed tomatoes in puree, water, dried thyme, sugar, cider vinegar, bay leaf, long-grain rice, salt, fresh ground black pepper, sour cream

Directions:
Meatballs---beat the egg in a medium bowl.
Add the bread crumbs, salt, and pepper; mix together.
Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
Heat the oil in a large pot over med-high heat.
In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
Soup--add the oil to the fat in the pot.
Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
Add the cabbage and stir well.
Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and  bring to a boil.
Decrease heat to med-low and simmer for 30 minutes.
Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
Meanwhile, bring a medium saucepan of salted water to a boil over high heat.
Add the rice and reduce the heat to med-low.
Simmer until the rice is tender, about 20 minutes.
Drain in a wire sieve and rinse under cold running water.
Stir the cooked rice into the soup; season with salt and pepper to taste.
Serve hot, with a dollop of sour cream on each serving.
--  Tasty's -- Hidden Mickey Surprise Snack


Ingredients:
"bell pepper"

Directions:
Slice into a bell pepper CROSSWISE and see if you can find a Hidden Mickey. Mommy did! Mommy was very surprised!
Eat with your favorite veggie dip as suggested.
^^See photo above as an example of a Hidden Mickey.
Pssst! ~Tasty~Tip: try to find a bell pepper that is a true bell shape. You'll have better luck finding a Hidden Mickey.
Topside Stew With Rice


Ingredients:
carrots, onion, garlic cloves, white wine, sherry wine, paprika, rosemary, thyme, cloves, black pepper, salt, olive oil, flour, rice, rice, garlic clove, bay leaf, olive oil

Directions:
Chop the onion, the garlic cloves and the carrots fairly thinly and sauté in the saucepan with a good amount of olive oil.
Trim any excess fat off the topside, already in 1/2-inch thick slices. You might want to brown before adding it but I've found that it ends up equally well without doing so, however you prefer.
Stir the flour into the saucepan, as a thickener, and soon after that add the cup of white wine or sherry. Add the salt and pepper.
Put the topside in the saucepan with the rest of the ingredients. Heat up some water and pour it in to cover the topside fully. Add the thyme, rosemary and cloves.
Cover the pot, cook at medium heat so that it is boiling constantly but nothing too vigorous. This should be ready in about an hour if you are preparing it in a normal saucepan. In a pressure cooker it shouldn't take as long. Keep adding water if the water level falls too much, and when it's almost done (you can tell because the meat should be very tender, soft and fairly easy to cut into even with a spoon], take the lid off to allow to reduce.
About 10 minutes before the meat is ready (don't worry, it won't overcook], start preparing the rice. Heat up some olive oil in a pan. Gently squash the garlic clove and add it to the pan.
Once it's golden, add the rice and stir around. Immediately add the same volume of water. Heat up some more water (again, one cup of water per cup of rice added] and add it to the rice. Add salt, pepper and a bay leaf. Lower the heat to medium so that it boils but doesn't get too vigorous.
After 10-12 minutes, the rice should be ready. It should go fairly dry, the bottom can go very crispy but shouldn't burn. Serve the rice, discarding the bay leaf.
Serve the topside with the sauce on top of the rice or next to it. You may wish to serve the meat only, then use a blender with all the carrot and onion to get a smooth (and somewhat thicker] sauce, to pour over the meat. I prefer it with all the pieces of onion and carrot.
Low-Carb Pizza


Ingredients:
pasta, cheese, onion

Directions:
Distribute the sauce onto the naan bread., Add cheese along with onions and olives on top., Place in a toaster oven for about 4-5 minute at about 375ºF.
Colleen's Chocolate Chip Cookies (From the Olallieberry Inn)


Ingredients:
butter, sugar, brown sugar, egg, vanilla, flour, chocolate chips, pecans

Directions:
Mix first 3 ingredients, add eggs and vanilla., Add flour, mix well., Add chocolate chips and pecans, mix well., Bake at 325 for 15-17 minutes.
Tuna Mushroom Casserole
Category: seafood
By AMETHYST

This is a wonderful, quick, and tasty supper that is always a hit when we serve it. You can always prepare the casserole the night before, pop it into the refrigerator, and cook it the next day. Enjoy!

Ingredients:
2 cups bow tie pasta
2 (5 ounce) cans tuna, drained
1 (10 ounce) can mushrooms, drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 ⅓ cups milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup dry bread crumbs
3 tablespoons melted butter
2 teaspoons dried thyme, crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish. In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture. Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

Prep time: 10 mins
Cook time: 53 mins
Total time: 1 hr 3 mins
Yields: 6 servings

Calories: 298
Fat: 11.5 g
Saturated fat: 5.4 g
Carbohydrates: 30.7 g
Sugars: 5.7 g
Dietary fiber: 2.6 g
Protein: 18.3 g
Cholesterol: 32.2 mg
Sodium: 932 mg
Best Crab Imperial


Ingredients:
butter, flour, dry mustard, half-and-half, green pepper, Worcestershire sauce

Directions:
Preheat oven to 450 degrees., Melt butter and add flour, salt, pepper and mustard over medium heat., Heat and stir until smooth and bubbly., Slowly add half and half and bring to boil., Reduce heat and add green pepper and worchestershire., Fold in crabmeat and pour into 8" x 8" baking dish., Bake for 15-20 minutes or until lightly browned.
Spinach Alfredo


Ingredients:
semolina flour, whole wheat flour, alfredo sauce, nonfat milk, water, alfredo sauce mix

Directions:
"Combine flours and towel dried spinach and make pasta according to manufacturers instructions. Hang on drying rack or over kitchen chairs to dry. Boil wet or dried noodles 9 minutes and drain. Melt butter in saucepan and combine water, milk, and sauce mix. Bring to a boil, then simmer on low 5 minutes. Pour sauce over cooked pasta and enjoy!"
Italian Stewed Tomato Spice Cake


Ingredients:
all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, clove, nutmeg, Italian stewed tomatoes, eggs, carrot, granulated sugar

Directions:
Preheat oven to 350 degrees fahrenheit.
Grease and flour a 13" by 9" by 2" baking pan
Assemble dry ingredients in a medium size bowl and put aside
Pour stewed tomatoes, sugar and eggs in a large bowl and mix with a hand mixer  on medium speed for 2 to 3 minutes
Add the dry ingredients to the wet mixture and use mixer on medium speed for 4 minutes until nice and creamy smooth.
Stir in carrots and coat completely into batter
Pour batter into pan and put in oven for 30 minutes or until cake tests done
Pour into greased and floured cake pan and bake for 35 to 40 minutes.
If desired ice cake when cooled.
Almond Mandarin Salad


Ingredients:
bacon, white wine vinegar, honey, hot dry mustard, ground paprika, olive oil, red leaf lettuce, mandarin oranges, green onion

Directions:
In a medium skillet over medium-high heat, cook bacon until evenly browned. Drain, cool and crumble.
To make the dressing, thoroughly  blend the vinegar, honey,dry mustard, celery salt, paprika, and olive oil.
Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.
Strawberry Dream Cake(Cook's Country)


Ingredients:
frozen whole strawberries, vanilla extract, cake flour, granulated sugar, baking powder, salt, unsalted butter, unsalted butter, confectioners' sugar, cream cheese, salt, fresh strawberries

Directions:
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup]; reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.].
5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.].
Costas French Market Doughnuts (Beignets)
Category: bread
By PREGOCOOK

As kids, we always put in a heart-filled request for these on Christmas Eve. It was quite a family affair - my mom would make up the dough, my dad would roll them out and cut them and then after frying them up, us kids would take turns shaking them in a paper bag with powdered sugar! I finally got to go to New Orleans and I was excited to get to try 'the real thing' at the famous Cafe Du Monde...I was SO HAPPY because my husband and I both said our recipe was a near carbon copy of CAFE DU MONDE! We've made this recipe for over 40 years and I promise it won't disappoint!

Ingredients:
½ cup water
1 tablespoon yeast
¼ cup shortening
½ cup sugar
1 teaspoon salt
1 cup boiling water
1 cup evaporated milk
2  eggs, beaten
7 ½ cups flour
1 quart vegetable oil for frying
1 cup confectioners' sugar for dusting

Directions:
Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C). Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously  or, use a sifter to dust the beignets with powdered sugar.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 502.9
Fat: 14.8 g
Saturated fat: 3.4 g
Carbohydrates: 80.9 g
Sugars: 20.9 g
Dietary fiber: 2.3 g
Protein: 10.9 g
Cholesterol: 37.1 mg
Sodium: 230.8 mg