xiaoxl/recipe_data huggingface dataset:
Pumpkin Ginger Cupcakes
Category: fruits-and-vegetables
By Lisa Lewis

Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!

Ingredients:
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
⅓ cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4  eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 24 cupcakes

Calories: 210.6
Fat: 8.7 g
Saturated fat: 5.2 g
Carbohydrates: 31.8 g
Sugars: 21.2 g
Dietary fiber: 1 g
Protein: 2.4 g
Cholesterol: 51.3 mg
Sodium: 303.2 mg
Parmesan Chicken and Broccoli


Ingredients:
converted rice, green onion, boneless skinless chicken breast halves, garlic, cornstarch, milk, cream cheese, parmesan cheese, ham

Directions:
Prepare rice according to package directions; remove from heat and stir in half of the green onions; set aside and keep warm.
In a large fry-pan, heat the oil; saute chicken strips, Italian seasoning, garlic, salt, and pepper until chicken is cooked and no longer pink.
Remove chicken from pan and reserve drippings.
Saute remaining onion in drippings until tender; add more oil if necessary.
Stir in cornstarch; add milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; add cream cheese; stir until smooth.
Remove sauce from heat; return chicken strips to pan; add broccoli, Parmesan cheese, and ham.
Stir and cook until heated through and cheese is melted.
On individual serving plates, spoon rice mixture onto plate and then top with chicken-broccoli mixture.
Pumpkin Pie “Cheese” Ball


Ingredients:
cream cheese, butter, powdered sugar, brown sugar, pumpkin puree, pumpkin pie spice, graham cracker

Directions:
With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.
Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
To serve: Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.
Marinated Curry Tomatoes and Mushrooms


Ingredients:
button mushroom, green onions, tomatoes, curry powder, sugar, white vinegar, fresh garlic cloves, fresh parsley

Directions:
In a bowl, combine all marinade ingredients in a jar (adjusting to suit taste] and shake well to combine.
Pour over the veggies; toss to combine.
Cover and chill for a minumum of 3 hours.
Hot and Sweet Melon Salad


Ingredients:
cantaloupe balls, fresh basil leaf, lemon juice, lime juice, Splenda sugar substitute, sugar

Directions:
In a bowl, combine the cantaloupe, honeydew melon, pepper, basil, lemon or lime juice, and sugar.
Toss to mix.
Cover and refrigerate for 30 minutes.
Toss before serving.
If desired, pick out and discard the pepper strips before serving.
Grilled Bratwurst


Ingredients:
beer, onion

Directions:
Put 2 beers in a pot.
Throw in a chopped onion and the brats.  If you need more liquid to cover the brats, add water.
Bring the beer to a simmer (Don't let it boil - ever!  When steam begins to rise from the top of the liquid, it's just right.  Boiling will cause the brats to burst].
Simmer the brats for 20 minutes.
Throw out the beer/onion mixture.
Place brats on the grill 7-9 inches above the coals.
Use tongs to turn the brats often until golden brown on all sides, about 10-15 minutes if you have pre-simmered them.
Cover grill between turns.
Black Forest Cheesecake Bars


Ingredients:
butter, egg, cream cheese, powdered sugar, egg, cherry pie filling

Directions:
Heat oven to 350°F.
Combine chocolate cake mix, butter and 1 egg. Once mixed through add the chocolate chips and toasted almonds. It will resemble cookie dough.
Line 12x 8x baking dish with dough. Bake for 8 minutes or until set, but not dark brown.
Cream together the cream cheese, powdered sugar, 1 egg and vanilla.
Pour cream cheese mixture over set crust and spread out evenly, but leaving a little room on the edges.
Bake for 35 minutes or until cream cheese mixture is set.
Let cool completely and pour your pie filling over the top. Spread the filling over evenly and cut bars.
Cabbage Rolls
Category: main-dish
By William Anatooskin

This is a family recipe that goes back more than 80 years.  I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.

Ingredients:
2 cups uncooked long-grain rice
4 cups water
2 large heads savoy cabbage
1 cup water
2  onions, chopped
3 tablespoons butter
¾ cup uncooked long-grain rice
1 pound extra-lean ground beef
½ pound pork sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar
1 (26 ounce) can condensed tomato soup
1 (28 ounce) can whole peeled tomatoes, with liquid
8  bay leaves

Directions:
Wash rice thoroughly.  In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed. In the meantime, remove the core from the cabbages using a thin, long knife.  Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes.  Carefully turn cabbage over and cook covered for an additional 10 minutes.  When cabbage is cooked, let sit until it is cool enough to handle.  Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner. Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend. Spoon about 2 tablespoons of mixture onto each cabbage leaf.  Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out. Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each.  Arrange cabbage rolls in a single layer tight against each other. In a food processor or blender, process condensed tomato soup and tomatoes.  Pour tomato mixture over the cabbage rolls until just covered.  Place 4 bay leaves on top of sauce in each dish.  Cover each dish tightly with aluminum foil. Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 12 servings

Calories: 441.3
Fat: 16 g
Saturated fat: 6.4 g
Carbohydrates: 59.5 g
Sugars: 11.4 g
Dietary fiber: 8 g
Protein: 18 g
Cholesterol: 43.4 mg
Sodium: 800.7 mg
Japanese Style Beef Rib Eye BBQ - Beef Yakiniku


Ingredients:
soy sauce, sake, sherry wine, sugar, apple, sesame seeds, garlic cloves, dry mustard

Directions:
Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium.  When you hear 2-3 pops, remove from heat.  Partially grind  sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours.  Keep  in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
Calamari Skillet Curry


Ingredients:
onion, garlic, plum tomatoes, fresh ginger, curry powder, ground coriander, lime zest, coconut milk, chicken broth, fresh cilantro, brown sugar, fresh lime juice, coconut

Directions:
Cut the thawed calamari into 1-inch pieces; set aside.
Heat the peanut oil in a Dutch oven over medium heat; add in onion, garlic and chili flakes (if using] saute for about 4 minutes.
Add in the tomatoes with next 5 ingredients; cook over medium heat for about 8-10 minutes.
Add in the coconut milk with the chicken broth, cilantro, brown sugar and lime juice; bring to a boil and simmer for about 6-7 minutes.
Add the chopped calamari to the curry sauce and cook for about 3 minutes or until the calamari is opague.
Season with salt and pepper to taste.
Serve over cooked rice and sprinkle with toasted coconut if desired.
Puffed Millet Granola


Ingredients:
apricots, dates, sunflower seeds, sesame seeds, pecans, flax seed, cinnamon, butter

Directions:
Mix millet and chopped fruit and seeds in a mixing bowl.
Add cinnamon and stir until blended inches.
Melt butter and agave nectar in a pot, stirring, until runny.
Pour onto dry mixture in bowl and stir until well-coated.
Pour into a small pan, pat down with a spoon, and refrigerate. Or just leave it in the bowl and refrigerate. Enjoy!
Stir Fried Apples & Cranberries


Ingredients:
apple, cranberries, cinnamon, nutmeg, arrowroot, stevia powder, butter

Directions:
I took one med. size green apple, peeled and cored it. Then I chopped it into even pieces about 1/3 of an inch thick. You don't want them too thick or they won't cook nicely.
Then rinse frozen cranberries in warm water, this thaws them a little. Place apples and cranberries in a big bowl. Set aside.
In a small bowl or dish mix cinnamon, nutmeg, arrowroot powder, and Stevia. Add mixture to apples and cranberries and toss to coat well. Scrape the bottom of the bowl as you mix; the arrowroot may cause the mix to stick to the bottom of the bowl.
In a non-stick skillet melt the butter over medium heat. Add apple/cranberry mixture to the pan. Gently stirring frequently. Cook over medium heat for about 2 minutes. Reduce heat to medium low or low and cover.
Cook additional 6-8 minutes, stirring occasionally, until apples are tender. Don't over cook and don't cook too hot or your cranberries will be really mushy (they should be soft with skins broken].
Serve warm or chilled. You can serve as is or with sweet coconut cream and or crushed pecans.
Banana Pecan Oatmeal Cake


Ingredients:
all-purpose flour, oatmeal, baking powder, baking soda, salt, nutmeg, shortening, sugar, eggs, bananas, buttermilk, vanilla extract, butter, brown sugar, evaporated milk, flaked coconut, pecans

Directions:
Preheat oven to 350°F Grease a 9x13-inch pan.
Combine the flour, oatmeal, baking powder, baking soda, salt and nutmeg. Mix well and set aside.
At medium speed of an electric mixer, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
At low speed, add the flour mixture alternately with the buttermilk and mashed bananas, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.
Spread evenly in the prepared pan, and bake for 35 to 40 minutes or until a cake tester comes out clean.
Allow cake to cool for 10 minutes.
Topping:
In a small saucepan, melt the butter. Add the brown sugar, milk, coconut and pecans, and stir well. (Or, melt the butter in the microwave and combine with the remaining ingredients.] Spread the topping evenly over the cake.
Place cake in a preheated broiler about 6 inches from the heat. Broil for 2 minutes or until golden brown.
Quick Ginger Cookies


Ingredients:
shortening, white sugar, egg, molasses, flour, baking soda, cinnamon, clove, ginger, salt

Directions:
Cream shortening.  Add sugar, egg and Fancy Molasses.  Add dry ingredients.  Mix well.
Make into small balls, roll in white sugar, and press down with a fork.
Bake at 375F  8-10 minutes.
Stove Top Blueberry Slump


Ingredients:
blueberries, sugar, water, lemon peel, lemon juice, flour, sugar, baking powder, salt, butter, margarine, milk

Directions:
In a large heavy saucepan, combine blueberries, sugar, water, lemon peel and juice, then bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
Meanwhile, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles a coarse meal. Add milk quickly, mixing until dry ingredients are just moistened. Drop dough by spoonfuls into simmering berries (makes six dumplings]. Cover and cook over low heat for 10 minutes. Do not lift lid.
Spoon dumplings into individual serving bowls and spoon some sauce over each. Serve warm with cream or whipped cream, if desired.
Spicy Ham and Tomato Macaroni and Cheese Casserole


Ingredients:
onion, garlic, cumin, butter, flour, half-and-half cream, full-fat milk, plum tomatoes, cayenne pepper, cooked ham, elbow macaroni, cheddar cheese, parmesan cheese

Directions:
Set oven to 375 degrees.
Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
In a large heavy saucepan melt the butter and cook the onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened.
Stir in flour and cook stirring for 3 minutes.
Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes].
Add in well-drained tomatoes; simmer for 2 minutes.
Add in cayenne, salt and pepper.
In a large bowl, mix together cooked macaroni, and tomato/cream mixture.
Add in the chopped cooked ham.
Stir in the cheddar cheese to combine.
Transfer mixture to prepared baking dish.
In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.
100% Whole Wheat Pancakes
Category: breakfast-and-brunch
By Kristie Ann

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Ingredients:
2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2  eggs
3 tablespoons vegetable oil

Directions:
Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick). Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 410
Fat: 15 g
Saturated fat: 3.3 g
Carbohydrates: 57.2 g
Sugars: 13.3 g
Dietary fiber: 7.3 g
Protein: 15.9 g
Cholesterol: 98.5 mg
Sodium: 874.5 mg
Chicken With Sweet Peppers and Tomato


Ingredients:
chicken portions, onion, bell peppers, tomatoes with juice, ketchup, sugar, capers, rosemary, garlic cloves, seasoning salt

Directions:
(Although the chicken pieces will be your personal choice, it will really be more flavoursome to forgo the usual skinned and boned chicken breast, and rather use skin-on, bone-in pieces such as 4 legs and 4 drumsticks, OR cut up one whole chicken].
In a large pot, fry the chopped onion and bell peppers over quite high heat, stirring now and then.
(If they threaten to burn, add 1/4 cup chicken broth or water].
When they've softened, add the tin of tomatoes (whole or chopped], ketchup, the sugar, balsamic vinegar, capers, whole sprigs of rosemary and the garlic.
Bring to the boil, stir well, then add the chicken pieces and stir again.
Turn heat to low and put on lid. Simmer 30 minutes.
Season with a seasoning salt of your choice (it needs the extra oomph]. TASTE: sauce should be tangy but not acidic or sweet. If not to your taste, add vinegar/lemon juice, or sugar.
Serve with brown rice, a green vegetable and a salad.
* ADAPTABLE: use less tomato and add 4 oz. pimiento-stuffed olives, each cut in half.
* Use less tomato and add 4 oz. black olives.
* Spike pot with hot chilli pepper to taste.
* Use half the tomato from the can, and add 4 - 6 oz crumbled feta cheese at end of cooking.
* Worcestershire sauce can also be added.
Roasted Brussels Sprouts
Category: fruits-and-vegetables
By JAQATAC

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Ingredients:
1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions:
Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 104.4
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 10 g
Sugars: 4.5 g
Dietary fiber: 3 g
Protein: 2.9 g
Sodium: 344 mg
Squashed Squash ( Hubbard or Butternut )


Ingredients:
unsalted butter, nutmeg

Directions:
Pierce the squash in several spots with a fork or skewer.
Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
Add the butter and nutmeg, and mash well.
Taste; add salt and pepper if desired; serve.
A wee bit of cream can also be added when mashing, if you're feeling decadent.
Cheesy Baked Potato Soup


Ingredients:
chicken broth, baking potatoes, carrots, green onions, bacon, evaporated milk, sour cream, mild cheddar cheese, sharp cheddar cheese

Directions:
Add broth, potatoes, carrots, 3/4 of the onions, 7 slices of crumbled bacon, salt and pepper to crockpot.
Cook on low for 8 hours.
Use potato masher and lightly mash the potatoes to a thick but chunky consistancy.
Add 1 cup each of the mild and sharp cheese, 8 oz sour cream and all of the evaporated milk.
Mix well and cook for 45minutes.
Serve with remaining sour cream, cheese, onion, and bacon sprinkled on top.
RITZ Country Fried Ribs with Zesty Buttermilk Ranch Dressing, created by Dinosaur Bar-B-Que
Category: trusted-brands-recipes-and-tips
By RITZ Crackers

These ribs are a new spin on a Dinosaur classic--coated in RITZ cracker crumbs then pan fried until crispy. For added flavor and a little kick, we've paired them with a Zesty Buttermilk Ranch dressing. At Dinosaur Bar-B-Que we're known for our delicious ribs, and this recipe is just that: delicious and perfect for parties.

Ingredients:
3 racks St. Louis style ribs
2 sleeves RITZ Crackers
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 tablespoon coarsely ground black pepper
6  large eggs eggs, beaten
1 cup all-purpose flour for dredging
4 cups vegetable oil for frying
2 tablespoons Cajun seasoning, for ribs
1 ¼ cups mayonnaise
1 cup buttermilk
2 tablespoons red wine vinegar
2 teaspoons minced garlic
¼ cup finely chopped chives
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons Cajun seasoning

Directions:
Preheat oven to 250 degrees F. Put a wire rack over a shallow baking pan and pour 1 cup of water into the pan. Season the ribs with a pinch of salt and pepper. Place the ribs on rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so for doneness. Roast until you can gently tear the meat between the bones, or they reach an internal temperature of 180 degrees F, about 2 1/2 to 3 hours. Remove from oven and set aside to cool completely. When ribs are cooled, cut into individual ribs. Pulse RITZ Crackers into crumbs in a food processor to make about 2 cups crumbs. Mix crumbs with granulated garlic, kosher salt and coarse black pepper. Coat each rib in flour, dip in egg wash, and then coat with RITZ crumb mixture. Set aside. Heat oil in deep 9-inch skillet to 350 degrees F. Place ribs meat side down into hot oil (ribs should be about 3/4 covered). Fry in batches, being careful not to overcrowd pan as this will bring down the oil temperature. Cook approximately 1 1/2  to 2 minutes until ribs are crispy and golden brown. Remove ribs from pan; drain on paper towels. While ribs are still hot, season with 2 tablespoons Cajun seasoning. Serve with Zesty Buttermilk Ranch Dressing. To make the Zesty Buttermilk Ranch Dressing, whisk together mayonnaise, buttermilk, vinegar, garlic, chives, grated cheese, and Cajun seasoning in a bowl. Pour into a container with a lid and refrigerate until needed.

Cook time: 3 hrs
Total time: 4 hrs
Yields: 24 servings

Calories: 897.2
Fat: 79.9 g
Saturated fat: 18.3 g
Carbohydrates: 11.8 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 32.5 g
Cholesterol: 172.2 mg
Sodium: 594.5 mg