xiaoxl/recipe_data huggingface dataset:
Banana Express


Ingredients:
banana, honey, cinnamon, frozen yogurt, ice cream, coconut

Directions:
Place 1/2 banana into a bowl; top with honey and sprinkle with cinnamon.  Cook the banana mixture in a microwave oven for about 1 minute or until soft (if doubling recipe, increase cook time by 1/2 minute].
The juices from the banana will make a watery syrup with the honey. Add the frozen yogurt on top of the warm banana syrup.  Top with toasted coconut.
Reuben's Creamed Corn


Ingredients:
half-and-half, chicken bouillon cubes, white pepper, sugar, frozen corn, butter, flour, parsley

Directions:
Blend together the half and half, chicken bouillon cubes, pepper and sugar in a saucepan.
Bring to a boil.
Add corn to boiling liquid.
Return to boil, reduce heat and simmer 3 to 5 minutes.
Melt butter in separate small pan.
Add flour and cook, stirring constantly, until paste is formed.
Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil, stirring frequently, until thickened.
Remove from heat.
Sprinkle lightly with chopped parsley.
Crisp Pickled Silver Skin Onions


Ingredients:
onions, pickling salt, granulated sugar, white vinegar, whole allspice

Directions:
In a large pot, add onions, cover with boiling water and let cool.
Peel and discard skins and water.
Rinse onions and return to pot.
Sprinkle onions with pickling salt.
Cover onions again with boiling water and let stand for 24 hours.
Drain and reserve salted water.
Rinse onions with cold water and return to cooking pot.
In a separate pot, bring reserved salted water to a boil.
Pour over onions.
Repeat this same process for another 2 full days.
At the beginning of the 4th day, drain and discard water.
Rinse onions thoroughly.
In a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.
Pour this liquid over the onions.
Cover and let sit for 24 hours.
Drain off liquid, save and reheat.
Pour this liquid over the onions again.
Repeat this process for a total of 3 days, which is now the 6th day.
On the 7th day, which is the last day, drain and reserve the liquid.
Wash onions thoroughly.
Reheat the reserved liquid.
Prepare and sterilize jars.
Fill jars with onions and pour the hot liquid over the onions in the jars to within 1/4 inch of the top.
Wipe tops of rims very clean.
Place prepared lids on top and screw on screw lids just finger tight.
Place jars in a hot bath in a canner and boil for 5 minutes.
Remove from bath and place on a towel.
Cover with another towel to cool.
Jars are sealed when the tops"pop" and are concave, (turned down.].
Wipe jars clean, lable and store in a cool, dry place.
Gewürzte Schweinsrippchen (Braised Spicy Spareribs)


Ingredients:
all-purpose flour, salt, black pepper, shortening, ketchup, Worcestershire sauce, vinegar, cayenne pepper, clove, allspice, bay leaf, garlic clove, onion, all-purpose flour

Directions:
Cut ribs into serving sized pieces. Coat meat evenly with mixture of flour, salt and pepper using paper bag method.
Melt in heavy skillet the shortening and add ribs. Brown slowly on both sides. Preheat oven to 350°F.
While meat is browning, Mix into stock ketchup, Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf and garlic. If using vegetable stock, add 6 tbsp Worcestershire sauce instead of 3 tablespoons.
Put meat into roasting pan and pour stock mixture over browned ribs. Add onion to pan.
Cover and bake at 350°F for about 1 1/2 hours or until ribs are tender.
With a slotted spoon, remove ribs and onion from pan onto a warm serving platter. Set platter back into cooling oven.
Skim excess fat from cooking liquid and strain cooking liquid into small saucepan.
Put into a 1 pint screw-top jar 1/4 cup cold water and the 2 tbsp flour. Cover jar tightly and shake until mixture is well blended.
Bring liquid in saucepan to boiling, stirring constantly. Slowly pour one half flour liquid into saucepan stirring constantly. Bring back to boiling. Add remaining flour liquid as needed to make desired consistency. Bring to boil after each addition. Cook 3 to 5 min additional.
Taking the platter from oven, spoon or pour half of sauce over ribs and onions and serve remaining sauce as gravy.
Tomato Basil Soup


Ingredients:
fresh tomatoes, fresh basil, garlic cloves, green onion, tomato juice, butter, salt, evaporated milk

Directions:
Mix tomatoes, milk, onion, basil together and purée in blender., Pour into sauce pan and add salt and butter., Simmer very low for 2 hours.
Bean and Corn Salad


Ingredients:
red kidney beans, kernel corn, green beans, Worcestershire sauce, vinegar, Dijon mustard, salt, curry powder, green peppers, green onions

Directions:
Drain canned beans and corn; set aside.
Make dressing by combining ingredients in a jar and shaking until well blended.
Arrange beans and corn on a salad plate.  Spoon dressing evenly over top.  Top off with green pepper and green onion.
Chill 1 hour before serving.
Instant Pot® Buffalo Chicken Pasta
Category: uncategorized
By fabeveryday

This creamy Buffalo chicken pasta dinner is done in your Instant Pot®!

Ingredients:
2 tablespoons salted butter
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
½ medium onion, finely chopped
3 ½ cups chicken stock
1 (16 ounce) package penne pasta
½ teaspoon salt
¼ teaspoon garlic powder
1 (8 ounce) package cream cheese, cubed
⅓ cup Buffalo wing sauce
1 cup shredded mozzarella cheese
2 tablespoons crumbled blue cheese, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside. Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes. Garnish servings with blue cheese.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 8 servings

Calories: 470.9
Fat: 19.1 g
Saturated fat: 10.7 g
Carbohydrates: 44.8 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 30.7 g
Cholesterol: 93.3 mg
Sodium: 981.2 mg
Jewelled Persian Rice


Ingredients:
olive oil, onion, pistachios, saffron thread, cardamom pods, basmati rice, sultanas, salt, pomegranate, coriander leaves

Directions:
Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
Add rice, cook for 2 minutes, stirring to coat with oil.
Add stock, sultanas and a pinch of salt.
Cover with a lid and bring to the boil.  Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
Allow to stand covered for 10 minutes.
Stir through pomegranate seeds and coriander leaves.
Spoon rice onto a large platter.
Mexicali Meatloaf


Ingredients:
chunky salsa, fat free sour cream, quick oats, dried parsley flakes, cheddar cheese

Directions:
Preheat oven to 350ºF.
Spray a 9x5" loaf pan with olive oil flavored cooking spray.
In a medium bowl, combine 1/2 cup salsa and sour cream.
Refrigerate.
In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese.
Mix well to combine.
Pat mixture into prepared baking dish.
Bake for 45 to 50 minutes.
Place baking dish on a wire rack and let set for 5 minutes.
Cut into 6 servings.
Serving size (1 slice] When serving, top each piece with 2 tablespoons sour cream mixture.
Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt.
Cal.
Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.
Rustic Marinara Sauce
Category: side-dish
By NMP

I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!

Ingredients:
½ cup olive oil
2  white onions, diced
8 cloves garlic, minced
1 (28 ounce) can petite diced tomatoes
1 (28 ounce) can diced tomatoes
1 cup dry white wine
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
3  bay leaves
1 cup freshly grated Pecorino-Romano cheese, divided
¾ cup chopped fresh basil
½ cup chopped fresh parsley

Directions:
Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more. Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour. Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 298.9
Fat: 18.4 g
Saturated fat: 2.6 g
Carbohydrates: 21.4 g
Sugars: 12.4 g
Dietary fiber: 4.7 g
Protein: 4.5 g
Sodium: 835.8 mg
Italian Baked Meatballs
Category: world-cuisine
By Dawn Fronius

This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.

Ingredients:
1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2  eggs
1 ½ pounds ground beef

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet. Bake in the preheated oven until browned, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 30 1-ounce meatballs

Calories: 343
Fat: 20.4 g
Saturated fat: 7.8 g
Carbohydrates: 14.1 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 24.4 g
Cholesterol: 135.2 mg
Sodium: 611.7 mg
Horseradish Mayonnaise


Ingredients:
mayonnaise, sea salt

Directions:
Use a vegetable peeler or a knife to peel the surface skin off of the horseradish.
Using a microplane grater, grate up about 4 hefty tablespoons of the stuff.
Add to your mayonnaise and add the lemon juice, hot sauce, salt and prepared horseradish.
Cover, and let rest in the refrigerator until ready to use.
Coconut Cranberry Bars


Ingredients:
graham cracker crumbs, butter, margarine, white chocolate chips, dried cranberries, flaked coconut, pecan halves

Directions:
Preheat oven to 350 degrees., Combine graham cracker crumbs with melted butter., Press into 13 x 9 pan that has been sprayed with cooking spray., Sprinkle coconut, cranberries, vanilla chips and pecans over the crust., Pour condensed milk evenly over crust., Bake@ 350 degrees for 25-28 minutes or until edges are golden brown., Cool on wire rack Cut in bars.
Sesame Noodles
Category: main-dish
By scoopnana

This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!

Ingredients:
1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6  green onions, sliced
1 teaspoon sesame seeds, toasted

Directions:
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 370.9
Fat: 14.8 g
Saturated fat: 1.3 g
Carbohydrates: 52 g
Sugars: 10 g
Dietary fiber: 2.9 g
Protein: 7.9 g
Sodium: 699.2 mg
Savory Thanksgiving Cupcakes
Category: holidays-and-events
By NicoleMcmom

This is a great way to get the taste of everything you love about Thanksgiving in a perfect little bite and without all the mess!

Ingredients:
cooking spray
1 (8.5 ounce) package cornbread mix (such as Jiffy®)
½ cup creamed corn
⅓ cup whole milk
1 large egg
½ teaspoon ground sage
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons whole berry cranberry sauce, divided
2 cups refrigerated mashed potatoes, warmed
½ pound sliced cooked turkey
4 tablespoons hot turkey gravy
1 tablespoon finely chopped fresh flat-leaf parsley

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray. Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes. Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole. Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 cupcakes

Calories: 351
Fat: 8.9 g
Saturated fat: 2.6 g
Carbohydrates: 49.8 g
Sugars: 5.3 g
Dietary fiber: 4.2 g
Protein: 17.3 g
Cholesterol: 63.3 mg
Sodium: 911.5 mg
Stained Glass Cake With Milk Jello


Ingredients:
Jello gelatin, hot water, Jello gelatin, hot water, Jello gelatin, hot water, unflavored gelatin, sugar, milk

Directions:
Stir jello powder of each color into its corresponding hot water and chill over night in rectangular baking pans.
Sprinkle unflavored gelatin and sugar into 1/2 cup cold milk, stir and let stand for 5 minutes.
Double boil the milk and stir until gelatin grains are all dissolved.
Stir in rest of the cold milk to chill.
Cut the 3 pans of chilled jellos into 1/2 inch cubes.
Put the milk jello into the mold of your choice (7 cups in size].
Gently put jello cubes into the milk jello, taking turns for each color. It's better not to stir the jello cubes that are already in the milk jello. (The white color will be stained.].
Chill for at least 2 hours.
Cut and serve.
Herbed Chicken and Veggies


Ingredients:
broiler-fryer chickens, tomatoes, onion, garlic cloves, chicken broth, white wine, bay leaf, salt, dried thyme, pepper, broccoli florets, cooked rice

Directions:
"Place the chicken in a slow cooker. Top with the tomatoes, onion and garlic. Combine broth, wine or additional broth, bay leaf, salt, thyme and pepper; pour over the chicken. Cover and cook on low for 7-8 hours. Add broccoli; cook 45-60 minutes longer or until the chicken juices run clean and the broccoli is tender. Discard bay leaf. Thicken pan juices if desired. Serve over rice."
Cuban Sandwich With Fresh Goat Cheese


Ingredients:
ham, dill pickle slices, olive oil

Directions:
Slice the rolls horizontally in half, leaving 1 edge intact.
Lay the bread open and spread each side with the mustard.
Divide the ingredients evenly among the slices of roll.
On a flat surface layer the ham, pork and cheese for each sandwich.
Roll the sliced meat around the cheese and place in the open roll.
Add 2 slices of pickles.
Heat your panini maker or sandwich press.
Drizzle each sandwich with olive oil.
Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.
Serve warm.
Simply Lasagna


Ingredients:
ground beef, fresh parsley, egg, water

Directions:
HEAT oven to 350°F
BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
BAKE 1 hour or until heated through, removing foil after 45 minute Let stand 15 minute before cutting to serve.
Size-Wise: Since this comfort food classic serves 12, it's a perfect dish to serve at your next gathering.
Easy Cleanup: Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the cheese on top.
Tilapia Mediterranean over Angel Hair Pasta


Ingredients:
angel hair pasta, diced tomatoes with basil oregano and garlic, fresh parsley, dried oregano, crushed red pepper flakes, fresh lemon juice, fresh parsley

Directions:
Cook pasta;drain.  Heat oven to 400°F.
Spoon tomatoes into shallow baking dish.  Stir in parsley, oregano and crushed red pepper flakes.  Put fish on tomatoes.  Drizzle with lemon juice.  Spoon some tomato mixture on fish.  Sprinkle with feta.  Bake 12-14 minutes, or until tomato mixture is bubbly and fish is opaque.  Serve on pasta.  Garnish with parsley.
Ultimate Chili


Ingredients:
butter, onion, garlic clove, ground beef, chili powder, cumin, oregano, salt, black pepper, sugar, bay leaf, plum tomatoes, Rotel Tomatoes, kidney beans

Directions:
Melt butter in a large saucepan over medium heat; add onions and garlic, cook 5 minutes, stirring often.
Add ground beef and cook until no longer pink.
Add the next 7 ingredients (the seasonings] and cook 4 minutes.
Add undrained plum tomatoes (crushing with the back of a wooden spoon], and the undrained Rotel tomatoes.
Bring to a boil, reduce heat and simmer uncovered for about 1 hour or until thickened, stirring occasionally.
Add kidney beans and cook an additional 10 minutes.
Buttermilk Pancakes II
Category: breakfast-and-brunch
By BURYGOLD

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3  eggs
⅓ cup butter, melted

Directions:
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.  Stir until it's just blended together.  Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 - 5 inch pancakes

Calories: 219
Fat: 7.4 g
Saturated fat: 4.1 g
Carbohydrates: 30.7 g
Sugars: 6.7 g
Dietary fiber: 0.8 g
Protein: 7.2 g
Cholesterol: 63.3 mg
Sodium: 515.5 mg
Deliciously Tart Lemon Ice Cream


Ingredients:
lemon zest, fresh lemon juice, sugar, eggs, half-and-half, vanilla

Directions:
In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs; whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold.
Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
Sweet Potato Souffle


Ingredients:
sweet potatoes, sugar, salt, eggs, butter, milk, vanilla, brown sugar, pecans, flour, butter

Directions:
Mix all ingredients and pour into greased baking dish.  I use a round 9 inch fluted pyrex about 2" deep.
Mix topping ingredients together and spread/sprinkle on top of casserole.
Bake in a preheated 350*F oven for at least 35 minutes.
KESHI YENA (Stuffed Edam Cheese)


Ingredients:
edam cheese, ground beef, parsley, capers, tomatoes, green pepper, onions, garlic, tomato paste, ketchup, Worcestershire sauce, butter, eggs, raisins, prune, salt, pepper, Tabasco sauce, margarine

Directions:
Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
Saute the vegetables, seasonings, and beef.
Simmer for aprox.
20 minutes until the tomatoes are reduced.
Then remove from the stove and allow to cool slightly.
Beat 4 eggs and blend into this mixture.
Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
Place the cheese shell upright in the greased dish.
Fill with the vegetable/beef mixture.
Cover with the"lid" (cheese circle].
Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
OR---.
Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
VARIATION: Slice cheese about 1/4" inch in thickness.
Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
Place filling inside, cover with cheese and brush with beaten egg to seal.
Place in a pan of hot water and bake as directed above.