xiaoxl/recipe_data huggingface dataset:
Rachel Berry Jam


Ingredients:
strawberries, raspberries, blackberry, lemon juice, sugar

Directions:
Prepare: Sterilize 9  8 oz jam/jelly jars and prepare two-piece canning lids according to manufacturer's directions  (this may be one more than you need, but it's nice to have in case of overflow jam].
Sort and wash fully ripe strawberries; remove stems and caps. Lightly crush strawberries, you want to have some solid chunks of fruit. Crush raspberries and blackberries fully.
Measure out sugar into a bowl, set aside. You will be adding sugar all at once.
Cut top off liquid pectin pouch, set pouch upright in a glass for easy access.
Cook: Add berries and lemon juice to pot, bring to simmer. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface that cannot be dissipated by stirring. Boil hard for 1 minute, stirring constantly. Stir in pectin. Return to boil and cook for one minute more. Remove from heat, skim foam.
Jar: Funnel hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process: Place completed jars in a Boiling Water Canner on full boil for 10 minutes (or recommendations based on your altitude].  Remove from water, let sit for 5 minutes before removing jars to towel lined counter/table to set for a minimum of 24 hours.
Enjoy!
Mom's Scrumptious Applesauce Pork Chops


Ingredients:
"brown sugar"

Directions:
Preheat oven to 350., In a skillet, brown the pork chops., Line a jellyroll pan with aluminum foil for easy clean-up., Place browned pork chops on pan and divide the brown sugar into fourths., Top each pork-chop with the divided sugar., Spread the applesauce out over the pork chops., Cover with aluminum foil., Bake for 45 minutes or until tender. Make sure to check at the 45 minute mark.
Honey Pumpkin Seeds
Category: appetizers-and-snacks
By Tom

Delicious way to make sweet pumpkin seeds with a strong honey base.

Ingredients:
¼ cup butter, melted
½ cup honey
2 tablespoons brown sugar
¼ teaspoon salt
4 cups raw pumpkin seeds
¼ cup white sugar

Directions:
Place oven rack in the highest position. Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with aluminum foil. Mix butter, honey, brown sugar, and salt together in a bowl; add pumpkin seeds and toss to coat. Spread coated seeds in 1 layer onto the prepared baking sheet. Bake in the preheated oven for 20 minutes. Stir seeds and continue baking for 20 more minutes. Sprinkle seeds with white sugar and bake until lightly browned, about 20 more minutes. Cool seeds and store in an airtight container.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 147.5
Fat: 6 g
Saturated fat: 2.4 g
Carbohydrates: 22.1 g
Sugars: 13.5 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 7.6 mg
Sodium: 60.5 mg
Tamarind Sauce Fish Curry
Category: world-cuisine
By Sushama

Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.

Ingredients:
2 pounds white carp, cut into large chunks
1 tablespoon vegetable oil
1 tablespoon red chile powder
1 tablespoon ground turmeric
1 ½ teaspoons salt
¼ cup tamarind pulp
1 cup warm water
¼ cup oil
½ teaspoon cumin seeds
1 large onion, minced
1 ½ tablespoons garlic paste
2 tablespoons red chile powder
2 tablespoons ground coriander
1 pinch salt to taste
1 tablespoon chopped fresh coriander (cilantro), or to taste

Directions:
Place fish in a bowl; add 1 tablespoon vegetable oil, 1 tablespoon chile powder, turmeric, and 1 1/2 teaspoons salt and allow to marinate for about 10 minutes. Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice. Heat 1/4 cup oil in a skillet over medium heat; add cumin seeds and stir. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes. Add carp, cover the skillet, and cook for 5 minutes. Mix tamarind juice into fish mixture; bring to a boil. Turn carp pieces; add 2 tablespoons red chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with coriander leaves.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 359.5
Fat: 21.1 g
Saturated fat: 3.6 g
Carbohydrates: 12.5 g
Sugars: 1.4 g
Dietary fiber: 3.5 g
Protein: 28.4 g
Cholesterol: 99.3 mg
Sodium: 855.6 mg
Chef John's Crab Cakes
Category: appetizers-and-snacks
By Chef John

These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!

Ingredients:
8  saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1  egg, beaten
salt to taste
1 pinch cayenne pepper  (Optional)
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

Directions:
Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl. Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour. Sprinkle breadcrumbs on a plate. Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs. Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Prep time: 15 mins
Cook time: 8 mins
Total time: 1 hr 23 mins
Yields: 4 crab cakes

Calories: 297.2
Fat: 15 g
Saturated fat: 5.2 g
Carbohydrates: 10.8 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 28.5 g
Cholesterol: 150.6 mg
Sodium: 727.6 mg
Greek Turkey Burger - Bethenny Frankel


Ingredients:
fresh parsley, lean ground turkey, black pepper, salt, Worcestershire sauce, Dijon mustard, garlic powder, feta cheese, red onions

Directions:
In a bowl, mix parsley, ground turkey, pepper, salt, Worcestershire sauce, dijon mustard, garlic powder and feta cheese until combined.
Use an ice cream scoop or 1/2 cup to make equal-sized patties. Place on a sheet and broil for 5 to 6 minutes on each side.
Place the burger on the bottom half of a toasted whole wheat bun. Top with onion slices and a mixture of Dijon and ketchup, if desired, garnish with more parsley.
Cover with the top half of the bun and enjoy!
Peanut Butter Dessert Pizza


Ingredients:
sugar, egg, mini marshmallows, red maraschino cherries

Directions:
Combine peanut butter, sugar and egg; blend until smooth.
Press into a 10-inch pizza pan.
Prevent dough sticking to fingers by dipping fingers in flour first.
Bake at 325 for 20 minutes.
Cool 10 minutes, then sprinkle on chocolate chips, marshmallows and nuts over entire pizza.
Arrange cherry halves arond the outer edge and in centre of pizza.
Broil for 1-2 minutes or until marshmallows puff up a little and brown a bit.
Let stand 20 minutes before cutting into wedges to serve.
Oven Fried Zucchini Chips


Ingredients:
zucchini, egg substitute, parmesan cheese, fresh ground pepper

Directions:
"Cut zucchini into 1/4-inch thick slices; set aside.  Combine egg substitute & Italian dressing in a small bowl; stir well.  Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip  zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a  baking sheet coated with cooking spray. Bake at 475*F for 5 minutes; turn  & bake additional 5 minutes. Serve immediately."
Crab Stuffed Haddock
Category: main-dish
By JELLYKO

An awesome meal for anytime, and especially impressive to guests yet so simple to make.  Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy.

Ingredients:
3 tablespoons olive oil
1 stalk celery, finely chopped
3  green onions, finely chopped
1 teaspoon minced garlic
1 (6 ounce) can lump crabmeat, drained
3 slices dry white bread, crusts removed and cubed
¼ teaspoon salt
¼ teaspoon ground black pepper
1  egg, beaten
½ cup grated Romano cheese
2 tablespoons lemon juice
1  tomato, seeded and diced
⅛ teaspoon ground black pepper
5 tablespoons butter, melted
6 (4 ounce) haddock fillets

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended. Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.) Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 364.5
Fat: 21.5 g
Saturated fat: 9.3 g
Carbohydrates: 9 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 32.9 g
Cholesterol: 157.3 mg
Sodium: 559.1 mg
HOMEMADE DIJONNAISE


Ingredients:
mayonnaise, Dijon mustard, lemon juice, sea salt, white pepper

Directions:
In a small bowl, combine mayonnaise, mustard and lemon juice; stir until well blended. Add a tiny pinch sea salt and pepper; stir again. Taste and adjust if needed.
Cover and refrigerate until needed. Makes ½ cup.
Dried Blueberry Almond Scones


Ingredients:
flour, sugar, baking powder, butter, milk, egg

Directions:
Preheat theoven to 350*F.
whisk the flour, sugar and baking powder in a bowl.  Cut in the butter using a pastry blender until the mixture resembles coarse crumbs.  Add 2/3 of the milk, egg and almond extract and stir until smooth.  Stir in the blue berries and almonds.
Roll or pat the dough into a disk of medium thickness on a llightly floured surface.  Cut into 10 equal wedges.  Arrange on a lightly greased baking sheet.  Brush the tops with the remaining milk.
Bake for 20 minutes or until light brown.  Serve warm.
Cherry Tomato and Ravioli Soup


Ingredients:
extra virgin olive oil, cherry tomatoes, garlic cloves, sweet onion, salt, fresh ground black pepper, water, fresh basil leaf, parmigiano-reggiano cheese

Directions:
In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
Add the chicken stock and water and bring to a boil.
Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
Remove from the heat and stir in the basil and Italian seasoning to wilt.
Serve the soup and top with the cheese.
Serve with crusty bread.
Hubby's Favorite Parmesan Wings


Ingredients:
parmesan cheese, dried parsley flakes, paprika, garlic powder, dried oregano, basil, pepper, butter, margarine, chicken wings

Directions:
Pre-heat oven to 350 degrees.
Combine all seasonings in a large ziploc bag -- shake to mix. Melt butter in a large saucepan.
Add small quanity of wings to butter, stir to coat.
Use tongs to remove wings, place in ziploc bag. Seal and shake. Place on foil covered baking sheet (use two sheets, usually I'll do one sheet with drizzle one without out]
Continue with remainder of wings. With left-over butter, drizzle over top wings.
Bake for approx 45 min depending on oven/size of wings.
Honey Bun Cake from Scratch
Category: desserts
By MULL1017

I combined two recipes to get a homemade cake. Always get rave reviews when I make it. Drizzle vanilla glaze over the cake while warm.

Ingredients:
¾ cup butter, softened, divided
2 cups white sugar, divided
3  eggs
1 tablespoon clear imitation vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups sour cream
1 cup brown sugar
1 tablespoon ground cinnamon

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar. Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition. Mix brown sugar and cinnamon together in a small bowl. Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 Bundt(R) cake

Calories: 443.1
Fat: 18 g
Saturated fat: 10.8 g
Carbohydrates: 67.1 g
Sugars: 45.3 g
Dietary fiber: 1 g
Protein: 5.2 g
Cholesterol: 87.5 mg
Sodium: 314.4 mg
Peppermint Oreo Cookie Balls


Ingredients:
"Philadelphia Cream Cheese"

Directions:
RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch] balls. Freeze 10 minute Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
REFRIGERATE 1 hour or until firm.
TIPS FOR PREPARATION:
SIZE WISE:  These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.
HOW TO EASILY DIP COOKIE BALLS IN CHOCOLATE:  To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
HOW TO STORE:  Store in tightly covered container in refrigerator.
Sugar Toasted Almond Spinach Salad
Category: salad
By M Pineda

This recipe is easy to make, but tastes impressive and is always a big hit at barbecues. You can swap the mandarin oranges for dried cranberries depending on your personal preference.

Ingredients:
½ cup slivered almonds
3 tablespoons white sugar
¾ cup red wine vinegar
⅓ cup salad oil
⅓ cup white sugar
2 tablespoons yellow mustard
¾ tablespoon poppy seeds
¾ teaspoon salt
1 head romaine lettuce, torn into bite sized pieces
1 (6 ounce) bag baby spinach leaves
¾ pound sliced mushrooms
¾ pound shredded Swiss cheese
1  red onion, chopped
1 cup mandarin oranges

Directions:
Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool. To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside. Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.

Prep time: 30 mins
Cook time: 3 mins
Total time: 33 mins
Yields: 12 servings

Calories: 262.1
Fat: 17.4 g
Saturated fat: 6.2 g
Carbohydrates: 17.9 g
Sugars: 12.5 g
Dietary fiber: 2.3 g
Protein: 10.9 g
Cholesterol: 25.8 mg
Sodium: 244.7 mg
Polish Stir-Fry


Ingredients:
kielbasa, potatoes, carrot, onion, cabbage

Directions:
Lightly grease big, iron skillet (I like to use my chicken fryer], with canola oil.
Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
Fry potatoes and carrots, stirring often, until half-cooked.
Add onion and keep frying, stirring frequently.
When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
Return Kielbasa to the pan, mix well, and serve once it is reheated.
This dish travels well and reheats well.
Spicy Cajun Crab and Greens Soup


Ingredients:
all-purpose flour, bottled clam juice, diced tomatoes with sweet onions, fresh thyme, garlic clove, lump crabmeat

Directions:
Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds.
Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes.
Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute.
Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper.
Ladle soup into bowls and serve.
Sweet and Spicy Pecans


Ingredients:
unsalted butter, pecan halves, light brown sugar, paprika, chili powder, ground cumin, cider vinegar, salt

Directions:
Preheat oven to 375°F Melt the butter over medium high heat in a large skillet.
Add the pecans and saute until toasted and brown, about 3 minutes.
Add the brown sugar and cook, stirring very frequently, until caramelized.
Stir in the paprika, chili powder and ground cumin.
Stir to distribute evenly.
Add the vinegar and cook until all the liquid has evaporated.
Add salt to taste.
Spread the pecans on an ungreased cookie sheet and bake in an oven until crisp, about 5 minutes.
Cool completely on the cookie sheet.
They will crisp up once as they cool.
Cheesy Chicken & Stuffing Casserole


Ingredients:
butter, margarine, boneless skinless chicken breast halves, milk, cheddar cheese

Directions:
Preheat oven to 350°.
Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minute or until no longer pink. Remove chicken, let cool a bit, then cut in chunks.
PrepareE stuffing in skillet according to package directions except let stand 2 minute.
Layer stuffing, chicken and veggies in 1 3/4 - 2 quart casserole dish. Mix soup and milk. Pour over layers. Sprinkle with cheese.
Cover and heat through (about an hour].
Simple, Healthy Hummus!


Ingredients:
garbanzo beans, lemon juice, garlic clove, paprika, cilantro

Directions:
Drain and rinse garbanzo beans., Combine ingredients into food processor or blender., Add water/lemon juice as needed., Blend until smooth., Serve with veggies, chips, pretzels - whatever you would like!  Enjoy!
Chicken Party Sticks


Ingredients:
chicken tenderloins, puff pastry sheets, satay sauce, milk, poppy seeds, sesame seeds

Directions:
Preheat oven to 350°F.
Line large baking tray with parchment paper, or spray with cooking spray.
Sprinkle salt and pepper over the chicken and cut in half lengthwise making 16 strips.
Cut each sheet of thawed pastry into 4 squares.
Place a chicken tenderloin diagonal on each square and add a dash of your chosen sauce.
Roll up on the diagonal, leaving ends open.
Place seam-side down on prepared oven tray and glaze with milk.
Sprinkle with poppy or sesame seeds.
Bake in preheated oven for 25-30 minutes.
Serve hot as finger food with same sauce used as a dipping sauce.
Mushroom Roll-Ups


Ingredients:
bacon, onion, mushrooms, cream cheese, butter

Directions:
In a skillet, cook bacon, onions and mushrooms until tender.
Add cheese,combine and set aside.
Trim crusts from bread and flatten slices slightly with rolling pin.
Spread each slice with approximately 2 Tbsp of mixture.
Roll up jelly roll fashion and secure with toothpicks.
Place seam side down on parchment lined baking sheet.
Cover and chill for at least 1 hour or freeze in a single layer.
Place frozen roll-ups in a sealed bag and return to freezer.
Let frozen roll-ups stand at room temperature for 30 minutes before baking.  Brush rolls with melted butter.
Bake in a 375*oven for 10-15 minutes or until lightly brown.
Remove toothpicks and slice in half.       Serve warm.
Tip: Use fresh sautéed chopped mushrooms.-.
Bacon Brown Sugar Baked Beans


Ingredients:
brown sugar, mustard, ketchup, bacon

Directions:
Drain the beans (do NOT rinse]. (If you are baking the beans in the oven, don't drain as much-or not at all.].
Mix in all other ingredients except bacon.
If you're in a hurry, microwave for 2 minutes & skip the bacon. (This is my preferred method.].
Stir and serve.
Otherwise, put bacon on top and bake in a 350 degree F oven for 45 minutes.
Note: all amounts are approximate. Adjust to your taste.
Chihuahuas in a Blanket


Ingredients:
burrito-size flour tortillas, mild cheddar cheese, Velveeta cheese, chili beans, chunky salsa, green onions

Directions:
HEAT franks in gently boiling water about 2 minutes.
GRATE the cheddar cheese or slice the Velveeta into 1/4" x 1" x 4" strips.
WARM the stack of tortillas in microwave oven for 15-30 seconds.
PLACE 1/8 cup of cheese lengthwise along center of each tortilla; SPRINKLE 1 teaspoon onions evenly over the cheese.
SPOON 1 tablespoon salsa evenly over the onions; LADLE 3 tablespoons chili evenly over the salsa.
PLACE one hot dog over the chili; LADLE 3 tablespoons chili evenly over the hot dog.
SPOON 1 tablespoon salsa evenly over the chili; SPRINKLE 1 teaspoon onion over the salsa.
PLACE 1/8 cup of cheese evenly over the entire mound; COMPACT each mound tightly and uniformly with hands.
FOLD the sides of tortillas envelope-style; ROLL tortillas up tightly like a burrito.
TO FRY: Fry up to four Chihuahuas at a time in a medium-hot skillet with a little oil or butter, turning each until evenly golden-browned and crisp (drain on paper towels and allow to cool for 3 minutes]. TO BAKE: Brush each Chihuahua with oil or melted margarine or butter, or spray with non-stick cooking spray, then bake at 400 degrees for 25 minutes or until golden. SERVING SUGGESTIONS: Serve as is, or top with taco sauce and/or warm nacho cheese sauce and garnish with olives; garnish plate with sliced avocado. These go very well with Fritos brand corn chips or tortilla chips. SNAP your fingers and shout,"OLE!".
Ham Roll 'em Ups


Ingredients:
cooked ham, cream cheese, cheddar cheese, green onion

Directions:
In a medium microwave safe bowl, mix cream cheese and Cheddar cheese. Microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.
Lay ham slices flat, and spread with cheese mixture. Sprinkle the green onions on top of the cheese mixture. Tightly roll the ham slices into thin logs around the green onions.
Slice the logs into 1/4 to 1/3 inch wide rings. Arrange rings flat on a large serving platter. Cover and chill until serving.
Looks really pretty when secured with a olive on top with a decorative toothpick.