xiaoxl/recipe_data huggingface dataset:
Oven Baked Ribs With Sweet and Spicy Sauce


Ingredients:
sea salt, black pepper, olive oil, red onion, ground cumin, hot ketchup, demerara sugar, apple cider vinegar, olive oil, onion, tart apples, red cabbage, caraway seed, olive oil, sea salt

Directions:
Place the ribs meat side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
Season both sides of the ribs with salt and pepper then place into a large roasting pan. Sprinkle with sunflower oil. Cover with two sheets of aluminum foil and roast in the oven at 150°C for 3 - 4 hours, until the meat falls easily from the bones.
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with the sauce. Return the ribs to oven and turn the heat to 220°C and bake the ribs for 10-15 minutes, just until the sauce begins to caramelize.
Sweet and spicy sauce:
Sauté onions in olive oil until translucent over medium heat. Add the cumin and stir.
Add the ketchup, brown sugar and apple cider vinegar. Stir to combine, cook for 2 minutes. Set aside.
Braised red cabbage with apples:
Sauté onion in olive oil for 3 minutes.
In the meantime cut apple quarters into slices.
Add red cabbage, apple slices, ground caraway and balsamic vinegar, stir, cover the pan and simmer over low heat for 20 minutes or until cabbage is tender.
Serve as a side to meat dishes.
Roasted Kabocha squash:
Wash the pumpkin, remove the stem from the top and hardened part at the bottom, remove the seeds and cut into medium thick slices.
Place the slices on a baking sheet lined with parchment paper, season with salt and sprinkle with olive oil. Bake in the oven at 200°C for about 30 minutes, until the skin is soft and meat is slightly.
The Best and Easiest Spaghetti
Category: main-dish
By Ladan M Miller

This is the recipe my mother taught me when I was a teenager.

Ingredients:
1 pound lean ground beef
12 ounces spaghetti
1  onion, chopped
⅓ cup vegetable oil
½ teaspoon salt
¼ teaspoon ground turmeric
2 ½ tablespoons tomato paste
⅔ cup water

Directions:
Heat oil in a medium skillet.  Add chopped onions, and cook until tender.  Add ground beef, and brown.   Stir in salt and turmeric.  Dilute tomato paste in water, and add to the beef mixture.  Cook   for 30 minutes over medium heat. Cook spaghetti in a large kettle of boiling salted water according to package directions.  Drain well. Combine beef mixture and noodles in a large kettle.  Cover, and cook over medium heat for 30 to 40 minutes.

Yields: 4 servings

Calories: 793.1
Fat: 43.1 g
Saturated fat: 12.1 g
Carbohydrates: 67.3 g
Sugars: 4.6 g
Dietary fiber: 3.6 g
Protein: 31.8 g
Cholesterol: 85.1 mg
Sodium: 455.3 mg
Mango Stuffed Celery Bites


Ingredients:
cream cheese, vinegar, curry powder, milk, mango chutney, celery ribs

Directions:
Mix the cream cheese, vinegar, curry powder, milk, chutney and salt and pepper well.
Stuff into celery stalks.
Cut celery into 2 inch pieces.
Chill until serving time.
White Cheese Sauce
Category: side-dish
By Wilemon

This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers.

Ingredients:
1 cup butter
3 cups shredded Monterey Jack cheese
1 cup sour cream
2 (4 ounce) cans diced green chilies, drained

Directions:
Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 cups

Calories: 171.6
Fat: 16.8 g
Saturated fat: 10.6 g
Carbohydrates: 1.2 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 4.7 g
Cholesterol: 44.5 mg
Sodium: 293.7 mg
Jacques Pepin's Potatoes Fondantes


Ingredients:
yukon gold potatoes, fresh rosemary, reduced-sodium chicken broth, extra virgin olive oil, unsalted butter, kosher salt, chives, fleur de sel, coarse sea salt

Directions:
Trim the potatoes of any eyes or damaged areas and wash well in cold water.
Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use].
Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard] Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
Grilled Zucchini


Ingredients:
zucchini, olive oil, onion, sesame seeds, soy sauce, butter, salt, pepper

Directions:
Peel and cut up zucchini and onion into bite size pieces.
Pour olive oil into frying pan and heat on medium to high.
After pan is heated, add the zucchini, onion, sesame seeds, soy sauce, butter, salt, and pepper.
Grill until slightly tender and browned.
Eat and Enjoy!
Creamy Cornflake Chicken


Ingredients:
boneless skinless chicken breasts, sour cream, cheddar cheese

Directions:
Place chicken breasts in a 9x13 pan and sprinkle salt and pepper over., Slice chedder cheese and cover all the chicken., Mix Cream of chicken soup, sour cream and cornflakes together in a bowl., Pour over the chicken., Bake at 350 degrees, for 45-60 minutes., Serve over rice or noodles.
Cinnamon-Curry Tuna Salad
Category: salad
By Dave Baker

A very simple but delightfully wonderful and versatile tuna salad. Excellent for hors d'oeuvres, it also makes a great sandwich or snack.

Ingredients:
2 (5 ounce) cans water packed tuna, drained and flaked
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon sweet pickle relish
2 teaspoons lemon juice
1 ½ teaspoons ground cinnamon
1 teaspoon curry powder
1 teaspoon ground black pepper
salt to taste

Directions:
In a bowl, mix the tuna, mayonnaise, mustard, relish, lemon juice, cinnamon, curry powder, pepper, and salt. Cover, and refrigerate until ready to serve.

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

Calories: 101.5
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 3.2 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 16.3 g
Cholesterol: 19.8 mg
Sodium: 145.6 mg
Tuna Tartare (In Homage to Morton's Steakhouse!


Ingredients:
yellowfin tuna fillets, roma tomatoes, black peppercorns, cilantro, sea salt, red pepper flakes, sriracha sauce, avocado, champagne vinegar, vinegar, lemon juice, lime juice, light sour cream

Directions:
Cube the well-chilled Tuna into 1/2 inch cubes. Place into a clean bowl.
Drizzle lightly with olive oil, red pepper flakes, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.  You will season each component (bowl] individually, so BE VERY CAREFUL NOT TO OVER SALT/Season.
Dice the tomatoes into a similar sized cut, place into another bowl,   DRAIN OFF the excess juice.  Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
Score the Avocado in half (the long  way].  Spin the two halves to gently separate them.  Remove the pit.  Cube the Avocado, in the skin, by gently, carefully, scoring (horizontally, and vertically] into cubes--- approximating the sizes of the tuna, and the tomatoes.
Using a spoon, gently scoop the cubed avocado from the skin, and place into another bowl.  Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
Remove the bowls from the fridge.
Gently toss the fish with the lime juice, and/or vinegar.
On your surface, place some wax paper, or butcher paper beneath your vertical food mold.
Starting with the tomatoes, fill the mold with equal parts of each bowl's contents, one third of the way, with each item.  Gently press down between layers.  Then avocado, THEN TOP with the tuna.
NOTE:  If you do not have molds, use matching "Rocks" glasses, or similar, to shape the dish's presentation ("Timbale" shaped].
Put your, CHILLED, plates onto your work surface, OPTIONAL:  You can lightly drizzle, or swirl some sort of design onto the whole plate (using Sriracha sauce], and then lay a bed of COLD, chopped, cilantro in the center of each plate--- leaving about a one-inch border of the edge of the plate clear.
GENTLY lift your mold, AND PAPER, and quickly center it onto the mound of Cilantro--- gently sliding the paper AS YOU PLATE the mold, so that the paper is removed.
Gently tamp down the layers with the back of a wooden spoon, or with fingertips--- to, TENDERLY, firm the mold.
Let it SIT for three to five minutes, and gently remove the mold from the dish, leaving the tuna, avocado, and tomato timbale standing firmly in place.
Grind some more black pepper, and sprinkle it lightly onto the top of the timbale.
OPTIONAL:  You may ALSO add a few capers, or some chopped black olives as a garnish--- on the top of the timbale.  You may also sprinkle some around the edge/border of the plates.
It would be excellent to offer wedges of lemon, and/or, lime for squeezes.
OPTIONAL: Dollop of LIGHT SOUR CREAM onto each plate.
SERVE with Baguette slices, mini Croissants, or Water Crackers, and glasses of a well-chilled Sancerre, Chardonnay, Riesling, or Gewürztraminer.
Steak N Shake 5 Way Chili


Ingredients:
onion, onion, tomato sauce, water, garlic powder, chili powder, chili powder, salt, pepper, tomato paste

Directions:
In a skillet on medium low heat sauté ground beef and onions.
When beef has been cooked, drain all grease and place in a medium large sauce pan.
Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
To assemble:
For individual serving :
In a shallow bowl or plate place:
Generous helping of spaghetti.
3/4°C Chili.
2 Tbs. Chili Sauce.
Chopped Onions (to taste].
1/2°C Shredded Monterey Jack and Colby Cheese Mix.
Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
Chili sauce can be purchased at most grocery stores in the condiement area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.
Haricots Verts With Mushrooms, Currants, and Sunflower Seeds


Ingredients:
light olive oil, shallot, dried currants, sunflower seeds, whole mushrooms

Directions:
Boil some salted water in a saucepan and fill a mixing bowl with ice water.
Place the beans in the boiling water until they're barely cooked through but still tender, about 5 minutes.
Remove the beans and submerge them into the ice water for a bit then remove them with a slotted spoon.
In a medium skillet; heat the oil on medium heat then add the shallot and currants.  Saute them for 2 minutes until they are soft.
Add the beans, mushrooms, balsamic, and sunflower seeds.  Heat through, stirring, about 3 minutes then serve!
Braised Swiss Chard With Raisins and Pine Nuts


Ingredients:
swiss chard, olive oil, red onion, raisins, pine nuts, water

Directions:
Tear Swiss Chard leaves into medium pieces.
In large saute pan, heat olive oil over medium heat.
Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts.
Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard.
Add water and cover the pan so the swiss chard will wilt.  Usually takes about 3 to 4 minutes for this to happen.  Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy."  Trust me - I tried it.
Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part] - sprinkle with balsamic vinegar or red wine vinegar.
Tender Pan-Fried Chicken Breasts
Category: meat-and-poultry
By Alesia

First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.

Ingredients:
2 cups flour
1 tablespoon dried tarragon
2 tablespoons salt
1 tablespoon ground ginger
2 tablespoons ground black pepper
1 tablespoon dry mustard powder
1 tablespoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon dried oregano
1  egg
¼ cup milk
8 (6 ounce) skinless, boneless chicken breast halves
½ cup vegetable oil

Directions:
Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 8 chicken breasts

Calories: 453.2
Fat: 19.4 g
Saturated fat: 3.7 g
Carbohydrates: 27 g
Sugars: 0.6 g
Dietary fiber: 1.8 g
Protein: 40.5 g
Cholesterol: 120.9 mg
Sodium: 1842.9 mg
Mexicali Spaghetti Bake


Ingredients:
spaghetti, ground beef, cheese, onion, green pepper, garlic, tomatoes, whole kernel corn, chili peppers, Worcestershire sauce, pitted black olives

Directions:
While making sauce, cook spaghetti or noodles.
Drain well.
Brown beef until partly done.
Add onion, pepper and garlic.
When beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives.
Bake 1 hr covered at 325°F.
Chicken Thigh Casserole With Orange


Ingredients:
chicken thighs, garlic, fresh ginger, preserved black beans, orange zest, light soy sauce, chili bean paste

Directions:
Heat a large, heavy, flameproof casserole, then add the oil. Add chicken thighs and brown on both sides. Push the thighs to the side of the casserole, then add the garlic, ginger, black beans, and orange zest. Stir for 30 seconds.
Add the orange juice, soy sauce, and chili bean paste.
Bring mixture to a boil, then lower the heat to a simmer.
Cover the casserole tightly and continue to cook for about 20 minutes.
Serve immediately.
Orange Liqueur Mango Sauce


Ingredients:
sugar, water, mangoes

Directions:
In a small saucepan, combine sugar and water.
Cook over medium heat for 2 minutes or until sugar is dissolved.
In food processor or blender, process sugar syrup, mangos and liqueur until smooth.
Transfer to covered container and refrigerate up to 3 days.
Mexican Chocolate Pie (Pampered Chef)


Ingredients:
cream cheese, milk, cinnamon, chocolate flavor instant pudding and pie filling mix

Directions:
Preheat oven to 425°F.
Bake pie crust 10-12 minutes or until golden brown.
Remove from oven and allow to cool completely.
Reserve 1 Tbsp chocolate chips for garnish.
Place remaining chips in small microwavable bowl.
Heat, uncovered for 1 minute on high, stirring every 10 seconds until smooth.
Using a small rubber spatula, spread melted chocolate onto cooled pie crust (over bottom and 1 inch up the sides].
Set aside 1 cup whipped topping for garnish.
Whisk softened cream cheese in mixing bowl until smooth.
Gently whisk in milk until blended.
Add remaining whipped topping and cinnamon; whisk until mixture is smooth.
Add the pudding mix; whisk until smooth (Mixture will be fairly thick!].
Spoon chocolate mixture into prepared crust and spread evenly.
Grate reserved morsels over top of pie.
Decorate with reserved whipped topping as desired.
Sprinkle with additional cinnamon, if desired.
Chill for at least 30 minutes; refrigerate until ready to serve.
Peanut Butter & Chocolate Chip Cream Cheese Cookies


Ingredients:
cream cheese, sugar, vanilla, chocolate chips

Directions:
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Pinch together seams on pre-cut crescents if necessary.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup].
Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Cool on the parchment paper or wire rack.
Papa's Oatmeal Peanut Butter Chocolate Chip Cookies


Ingredients:
butter, dark brown sugar, sugar, eggs, vanilla extract, peanut butter, all-purpose flour, salt, baking soda, baking powder, old-fashioned oatmeal

Directions:
I use my stand mixer for these cookies, as it's difficult for me to get the batter light and fluffy enough just using a bowl and a spoon.
Preheat the oven to 350 degrees F. I use 2 shiny 14x17 cookie sheets and a cookie scoop that's about 1 1/2 inches across. There's plenty of butter in the recipe, so you shouldn't need to grease the cookie sheets.
In a medium bowl, wisk together the flour, salt, baking soda, and baking powder. Set aside.
In the large bowl of a stand mixer, add the butter, brown sugar, and sugar. Blend at low to medium speed until well combined. Add the eggs and vanilla. Blend on low until combined. Now blend on medium to high speed until batter is light and fluffy (usually about 30 seconds for me]. Make sure you get to "Light and Fluffy"!
Add the peanut butter to the batter, starting on low speed and increasing until it gets back to light and fluffy.
Add the dry ingredients, blending at low speed until all the flour is incorporated.
Add the oatmeal, blending at low speed until the oatmeal is well distributed.
Add the chocolate chips, blending at low speed until chips are well distributed.
Remove the batter from the mixer. Using the cookie scoop, scoop out batter and drop onto cookie sheets, spacing about every 3 inches. You don't need to flatten the cookies, as they will spread in the oven.
Bake one cookie sheet at a time in the center of the preheated oven. Bake for 13 minutes, or until the cookies have spread to about 3 inches and the tops are a light brown.
Allow the cookies to cool on the cookie sheet for 5 minutes, then using a spatula "move" them around a little on the cookie sheet, this will keep them from sticking to the pan. Allow the cookies to cool, or eat them warm. Enjoy!
Easy Butternut Squash Ravioli
Category: appetizers-and-snacks
By Chef John

These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.

Ingredients:
1 cup mashed, cooked butternut squash
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup mascarpone cheese
1  egg yolk
⅓ cup grated Parmesan cheese
1 (16 ounce) package round wonton wrappers
2 tablespoons butter
1 clove garlic, unpeeled
chopped fresh sage to taste
1 tablespoon grated Parmesan cheese, or to taste

Directions:
Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers. Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil. Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 377.7
Fat: 15.9 g
Saturated fat: 8.5 g
Carbohydrates: 47.4 g
Sugars: 0.7 g
Dietary fiber: 2.4 g
Protein: 11.5 g
Cholesterol: 79 mg
Sodium: 741.7 mg
Sausage Dip


Ingredients:
breakfast sausage, button mushrooms, onion, cream cheese, Worcestershire sauce

Directions:
Brown and crumble sausage in large skillet, until cooked through.
Set aside into separate bowl.
In same skillet, saute mushrooms and onions until tender.
Add cream cheese and Worcestershire sauce to mushroom and onions.  Stir frequently until cream cheese has melted.
Stir in the sausage, and heat until warmed through, stirring occasionally.
Serve warm with corn chips (i.e. Fritos].
Grilled Italian Lemon Chicken


Ingredients:
garlic, fresh oregano, sugar, extra virgin olive oil, broiler-fryer chicken, salt, pepper, garlic powder, ground oregano

Directions:
Combine first 6 ingredients and whisk well to make marinade.
Combine last 4 ingredients and whisk to make chicken seasoning.
Prepare grill for direct/indirect grilling.
Season chicken on both sides.
Sear chicken over direct heat, then cook indirect to approx 145°F internal temp (slightly underdone].
Remove chicken from heat and cool until cool enough to handle.
Cut chicken into large bite size chunks (i.e. a breast will usually make 3 or 4 chunks, a thigh makes 2, etc.].
Place pieces cut side down in baking dish.Use a dish of such dimensions as to keep the pieces standing up against each other.
Pour marinade evenly over chicken and let marinade 30 minute.
Meanwhile, preheat oven (or gas grill] to 375°F, then bake 40 minutes.
Serve on a platter and spoon half of juices/marinade over the top.
Remaining juices may be served on the side in ramekins, or bowl to be passed.
Note:  You may substitute Caventer's Greek seasoning for the last 4 ingredients.  We do.