xiaoxl/recipe_data huggingface dataset:
Hoisin Ribs (Gluten Free)


Ingredients:
beef ribs, hoisin sauce, sugar, rice vinegar, soya sauce, ground cumin, red curry paste, garlic cloves, salt, black pepper

Directions:
Whisk all the marinade ingredients together and set aside.
Trim any excess fat off the ribs; cut into serving sizes.
In a large pot, cover the ribs with cold water. Bring to a boil, reduce the heat and simmer for 30 minutes. Skim off any foam.
Drain and pat the ribs dry with paper towel.
Place the cooled ribs into the marinade, turn to evenly coat; cover with saran and refrigerate for up to 24 hours.
Lightly butter a casserole dish, add the ribs and marinade, cover with foil.
Bake @375F for 45 minutes, uncover and bake another 10 minutes.
Tip - to marinade evenly put the ribs and marinade into a heavy ziplock bag.
This recipe is also excellent for pork ribs.
Alternate cooking method  - reserving marinade, place the ribs on a grill over medium high heat; close the lid and grill, basting occasionally until crusty and brown, about 10 minutes.
Check out our website   ourfavoriteglutenfreerecipes.info   for more "delicious recipes missing the gluten but not the flavor".
Pineapple Delight


Ingredients:
butter, butter, icing sugar, eggs, crushed pineapple, maraschino cherry

Directions:
Crust:, Combine melted butter and crushed wafers., Reserve 2 Tbsp for topping., Spread remainder in a 9x9-inch pan., Bake in a 350°F oven for 8 minutes., Filling:, Beat softened butter, icing sugar, and eggs., Spread on crumb layer., Spread pineapple over top., Cover with whipped cream., Sprinkle with reserved crumbs., Decorate with maraschino cherries., Refrigerate until ready to serve., Can be made the day ahead or can be frozen., Tip: Use egg beater instead of real eggs., Try using chopped peaches to replace pineapple.
Izzy's Salmon Chowder


Ingredients:
butter, onion, celery, green bell pepper, garlic, potatoes, carrot, chicken broth, water, zucchini, salmon, milk, fresh parsley, butter

Directions:
In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
Stir in potatoes, carrots, broth, water and dill.
Bring to boil.
Reduce heat, cover and simmer for 20 minutes.
Add zucchini and cook for another 5 minutes.
Stir in salmon, milk and corn; season to taste with salt and pepper.
Cook over low heat for 5 to 10 minutes.
Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient].
Tasty Black-Eyed Peas


Ingredients:
bacon, black-eyed peas, chicken broth, fresh ground black pepper, soy sauce, ketchup, green onions

Directions:
Cut bacon into 1/2 inch pieces.  Brown bacon and remove, discarding bacon drippings.
Combine peas, bacon, broth, pepper, soy sauce and ketchup and bring to a boil.
Reduce to med-low, cover and cook 30 minutes, stirring occasionally.  Make sure it doesn't boil dry,.
Remove to a serving dish and sprinkle with green onions.
Swiss Apple and Bread Dessert


Ingredients:
butter, green apples, sugar, cinnamon, raisins

Directions:
Melt butter in a large skillet., Add bread pieces and brown well., Add apple slices., Cover and simmer until apples are soft, 10-15 minutes., Stir in sugar, cinnamon and raisins., Serve warm, topped with whipped cream or vanilla sauce.
Spinach Salad


Ingredients:
fresh strawberries, pancetta, crouton, red onion, marinated artichokes, strawberries

Directions:
boil the eggs 5mins then take off the heat cover and let sit in the hot water for additional 5min.
pan fry the pancetta til crisp(reserve the bacon grease] set aside.
In a large bowl put in the spinach,sliced strawberries, homemade croutons(recipe to follow] onion, pecans, artichokes eggs, bacon.refrigerate til ready to serve.
Dish up on seperate plates
heat salad dressing to boiling.
pour over indvidual plates and serve.
croutons.
cut half a french loave of bread cut into cube size.
put bread in frying pan
shake on italian seasoning, montreal steak spice, garlic powder, to taste.
once bread starts to get crisp pour the reserved bacon grease in pan and stir til desired crispness.
set aside to cool.
Mi Casa Salsa (From Costa Mesa Restraunt)


Ingredients:
diced tomatoes, onion, garlic cloves, cumin, sugar, lime juice, pepper, fresh cilantro

Directions:
In a blender or food processor place jalepenos and 1/2 cup onions.  Blend for a few seconds.  Add 2 cans of the tomatoes (save the petite diced], cumin, sugar, garlic salt, lime juice, pepper.  Process until ingredients are mixed well.  Add cilantro a bit at a time until the desired taste is achieved.  I always end up adding a bit more of garlic salt, pepper or lime juice, depending on my tastes for the day.  Pour from blender into a bowl and add the other can of tomatoes and the rest of the onion.  You can add more onion or even some green peppers if you like.  Chill for a few hours.
As the original recipe states: " Fat free enjoy with baked tortilla chips" Thanks my dear friend Esther!
Place in Blender or food processor.
Rice and Vermicelli (Rice-A-Roni)


Ingredients:
rice, butter, water, onion, dried parsley

Directions:
I make the noodle / rice blend up in a big batch ahead of time, and then measure out 3/4 cup when I want to use it. Simply mix equal amounts of noodles and rice.  To make a single serving, I pour rice halfway to the 3/4 mark in my pyrex measuring cup, and then fill it the rest of the way with the pasta.  Very easy.
Heat the butter in a skillet.  Add 3/4 cup of the rice/noodle mix, and brown, stirring frequently for a minute or two.
Add the water, gravy mix, onion, and parsley.  Heat to boiling, reduce heat, cover and simmer 15 minutes.
Easy BBQ Bake
Category: meat-and-poultry
By Doug Hightower

This recipe is so easy to make. Chicken breasts loaded with a simply good honey barbecue sauce. I like to use the extra sauce on mashed potatoes to complete the meal.

Ingredients:
¾ cup barbecue sauce
¾ cup honey
½ cup ketchup
1  onion, chopped
4  skinless, boneless chicken breast halves

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well. Place chicken in a 9x13 inch baking dish. Pour sauce over the chicken and cover dish with foil. Bake at 400 degrees F (200 degrees C) for 45 minutes to 1 hour, or until chicken juices run clear.

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

Calories: 433.4
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 79.5 g
Sugars: 72.4 g
Dietary fiber: 1 g
Protein: 28.3 g
Cholesterol: 68.4 mg
Sodium: 939.1 mg
Reduced Fat Double Layered Chocolate Pie


Ingredients:
low fat graham cracker pie crust, skim milk, skim milk, fat-free chocolate flavor instant pudding and pie mix, reduced-fat cream cheese, sugar, light non-dairy whipped topping

Directions:
Pour 2 cups milk into a medium bowl; add pudding mix. Beat with an electric mixer 1 minute (mixture will be thick]. Spread mixture evenly into crust.
Beat cream cheese, sugar and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping on low speed.
Spread over chocolate mixture; sprinkle with chocolate, if desired. Cover with dome; chill at least 3 hours before serving.
Rabbit With Mustard Sauce


Ingredients:
rabbit joints, olive oil, onion, garlic cloves, fresh rosemary, fresh sage, fresh thyme, white wine, chicken broth, Dijon mustard

Directions:
Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
Sprinkle salt and pepper over the rabbit pieces.
Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit]; transfer to a plate when done.
Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
Remove rabbit to a plate.
Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
Return the rabbit to the sauce for a few minutes to reheat it.
Peanut Butter Nutella Sandwich Cookies


Ingredients:
unsalted butter, creamy peanut butter, granulated sugar, light brown sugar, eggs, flour, baking soda, salt, shortening

Directions:
In large bowl, cream butter, peanut  butter and sugars.  Beat in eggs one at a time, beating well after each addition.  Combine the flour, soda and salt; gradually add to creamed mixture.  Chill 15 minutes.
Preheat oven to 350 degrees.  Using a pastry bag fitted with a large star tube, pipe  star shaped cookies onto sheet of aluminum foil cut to fit cookie sheets; placing cookies approximately 1 ½ï¿½ apart.   Bake 6 to 8 minutes, cookies should just be set and should not brown.
When done, slide foil off cookie sheet and leave cookies on foil until cooled.  When cool, spread bottom of cookie with approximately 1 teaspoon of nutella and top with a cookie that is close in size to the bottom cookie.  Place cookies on a rack.  Meanwhile, place chocolate and shortening in a freezer bag.  Place in hot water in the top of a double boiler, leaving the top of the plastic bag open.  When chocolate has melted, holding the top of the plastic bag, gently squeeze, so check that all chips have melted and to ensure the shortening is mixed inches  Cut a tiny hole in one corner of the plastic bag.  Place cookies close together on the cookie racks.  Squeeze plastic bag gently and make a back and forth motion, creating thin chocolate drizzles on all cookies.  Let cookies stand a few hours, until chocolate sets.  Store in an airtight container, up to one week.  Makes approximately 5 dozen cookies.
*Melted chocolate chips could also be used to fill cookies, just melt two cups of chocolate chips with one teaspoon of shortening and fill each cookie with approximately one teaspoon.
Iced Mochacchino


Ingredients:
chocolate soymilk, light brown sugar, instant espresso powder, chocolate-covered coffee beans

Directions:
In blender, mix coffee yogurt, chocolate soy milk, brown sugar and instant espresso power until smooth.
With motor running, add 1 cup ice, 1 cube at a t time; blend until thick.
If desired, garnish with fat-free whipped cream, such as Reddi-Wip, and chocoalte-covered espresso beans.
Pear Crisps


Ingredients:
pears, coconut oil

Directions:
Preheat the oven to 170C/340°F.
Thinly slice the pears and drizzle the coconut oil over.
Bake in the oven for 1 and half hours, then flip the pear slices over and bake for another 1 and half hours.
Kare Kare Pata (Oxtail Stew)
Category: soups-stews-and-chili
By lola

This dish is rich in flavor due to the slow cooking of the oxtail. Oxtail can be cooked to tenderness a day before so you can skim off the fat making the dish more heart healthy. Using a pressure cooker will speed up cooking time, but will lose much of the flavor. Serve with rice and shrimp paste (bagoong).

Ingredients:
4 ½ pounds beef oxtails
3 cups water
2  beef bouillon cubes
½ pound bok choy, chopped
½ pound long beans, cut into bite-sized pieces
½ pound eggplant, cubed
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1 teaspoon achiote powder
3 tablespoons smooth peanut butter

Directions:
Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours. Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender. While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Yields: 6 servings

Calories: 1071.4
Fat: 54.9 g
Saturated fat: 20.7 g
Carbohydrates: 30.3 g
Sugars: 3 g
Dietary fiber: 6.6 g
Protein: 116.5 g
Cholesterol: 374.6 mg
Sodium: 1010.3 mg
Latvian Style Baked Onions


Ingredients:
bacon drippings, onions, butter, mild cheese, salt, pepper

Directions:
Preheat oven to 350°F., Heat bacon drippings in a large skillet., Add onions and saute until lightly browned., Place onions in a baking dish and sprinkle with bread crumbs., Drizzle with a little melted butter., Sprinkle cheese on top., Bake about 15-20 minutes, or until browned.
Extra-Virgin Olive Oil Dipping Sauce
Category: appetizers-and-snacks
By nairie

Just a little something for dipping with bread. Great with pasta. Serve with a French baguette.

Ingredients:
½ cup extra-virgin olive oil
½ teaspoon pressed garlic
½ teaspoon red pepper flakes
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Directions:
Stir olive oil, garlic, red pepper flakes, parsley, oregano, kosher salt, and black pepper together in a small bowl; marinate at room temperature for 30 minutes.

Prep time: 5 mins
Total time: 35 mins
Yields: 4 servings

Calories: 254.8
Fat: 28.1 g
Saturated fat: 3.9 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 120.5 mg
Vegan Creamy Pear and Macadamia Nut Salad Dressing


Ingredients:
pear, extra virgin olive oil, vinegar, salt

Directions:
Place all the ingredients in a blender and blend until it becomes smooth and creamy.
If it’s too thick, dilute with water.
Infuse love and enjoy with any salads you can think of.
Bachelor's Brandy


Ingredients:
mixed berries, granulated sugar, vanilla bean, brandy

Directions:
Place the berries in a 1 quart glass container, being careful not to crush the fruit.
Add the sugar and the vanilla bean.
Fill the container with the brandy.
Seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly.
The sugar will continue to dissolve over time.
Place the cordial in a cool, dark place for 2 months to allow the liquor to be infused with the flavor.
Jump start the process by placing the container on a sunny windowsill for the 1st two weeks.
The fluctuating temperatures of the daytime sun and the cool evenings will speed the flavor infusion.
Faux-Fresh Tomato Soup


Ingredients:
French baguettes, parmesan cheese, romano cheese, dry basil, coarse salt, olive oil, onion, carrot, low sodium chicken broth, tomato puree, dry basil, fresh basil, sugar, white pepper

Directions:
PREPARE CROUTONS AND SET ASIDE:
Slice 1 small French bread baguette (8 oz] crosswise into 1/4-in slices.  Sprinkle slices with grated cheese then sprinkle lightly with dry basil and coarse salt.  Place bread slices in a single layer on a large baking sheet.  Bake in a 300° oven until toasted and golden brown (about 20 minutes].  Serve croutons warm or at room temperature.
MAKE SOUP:
In a 3-4 quart pan, combine oil, onion, carrot, and 1 cup of the the chicken broth.  Bring to a boil over high heat; boil, uncovered, stirring occasionally, until liquid evaporates and vegetables begin to brown (about 10 minutes].  To deglaze, add 3 tbsp water and stir to scrape browned bit free.  Continue to cook, stirring occasionally, until mixture begins to brown again.  Repeat deglazing and browning steps 2 more times, using 3 tbsp water each time; vegetable mixture should be golden brown.
Add remaining 4 cups chicken broth.  Stir to scrape browned bits free.  Stir in tomato purée, basil, sugar, and white pepper.  Bring to a boil over high heat; then reduce heat, cover, and simmer until vegetables are very tender to bite (about 20 min].
Whirl mixture, a portion at a time, in a food processor or blender until smoothly puréed.  Return to pan; bring to a simmer over medium heat.
To serve, ladle into bowls and top each serving with 2 croutons.  Pass remaining croutons.
Velvety Vegetable Cheese Soup


Ingredients:
"Velveeta cheese"

Directions:
Place vegetables and broth in large saucepan; cover.  Bring to boil on medium-high heat.  Reduce heat to low; simmer 10 minute or until vegetables are tender.
The recipe said to mash the vegetables with a potato masher to desired consistency.  However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed.  (This was incredible this way!].
Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.
Hearty Brunch Breakfast Casserole


Ingredients:
margarine, Bisquick, biscuit mix, milk, sugar, eggs, sausage, bacon

Directions:
Fry your breakfast meat, set aside.
Preheat oven to 400° and melt margarine in a 9x13 pan.
In a medium bowl, mix Bisquick, milk, sugar, oil and eggs.
Pour into pan over melted margarine, and crumble meat evenly over top. If using link sausage, press gently into batter.
Bake for 11-15 minutes or till golden. Serve warm.
Roquefort-stuffed Pork Chops


Ingredients:
boneless pork chops, butter, mushroom, onions, dried rosemary, Roquefort cheese, blue cheese

Directions:
Preheat oven to 350°F Cut each pork chop horizontally in half to bone (or almost through if using boneless chops], making pocket for stuffing.
Melt 1 tablespoon butter in heavy medium skillet over medium heat.
Add bread and sauté until golden, about 10 minutes.
Transfer to medium bowl.
Melt 1 tablespoon butter in same skillet.
Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes.
Add to bread.
Refrigerate until mixture is completely cool, about 15 minutes.
Mix Roquefort into bread mixture; season with salt and pepper.
Insert stuffing into pockets in pork, dividing equally.
Skewer pockets closed with toothpicks if necessary.
Sprinkle pork with salt and pepper.
Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat.
Add pork to skillet; sauté until brown, about 2 minutes per side.
Place skillet in oven.
Bake pork until cooked through, about 25 minutes.
German Apple Pudding Cake


Ingredients:
apples, sugar, egg, flour, cinnamon, raisins, brown sugar, water, white sugar, butter, raisins, raisins

Directions:
Mix apples & sugar and leave to stand till sugar dissolves. Add eggs,mix well.Add dry ingredients followed by nuts and raisins & nuts. Pour into 8" x 8" tin and bake in 375 degrees oven 40-45 minutes.
Take cake out of tin and stand on cooling tray.
Topping:.
mix sugars/flour/water and cook on top of stove till slightly thick & clear.Add remaining ingredients and pour over hot cake.
Strawberry Preserves I
Category: side-dish
By Stephanie

This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.

Ingredients:
2 pounds fresh strawberries, hulled
5 cups white sugar
2 tablespoons vinegar
1 pinch salt

Directions:
In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C). Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 cups

Calories: 104
Fat: 0.1 g
Carbohydrates: 26.7 g
Sugars: 26.1 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 0.2 mg
French Italian Fusion Chicken


Ingredients:
chicken breast, butter, onion, garlic cloves, cayenne pepper, fennel, tarragon leaf, dried sage, marjoram

Directions:
On low heat, melt about half of the butter in a pan then add the onion and garlic. Cook until browned.
Meanwhile, add the gnocchi to boiling water and some salt if prefferred.
Add the chicken and all herbs and spices.
Let the chicken brown then add the rest of the butter.
Once the chicken is cooked through, stir through the cream and simmer until the gnocchi is ready.
Serve with a sprinkle of parmesan and enjoy!
Scallops Marsala


Ingredients:
scallops, salt, pepper, garlic clove, butter, olive oil, mushroom, red onion, marsala wine, cornstarch, half-and-half, basil

Directions:
Rinse scallpos very well to insure free & clear of sand.  Remove small muscle which attached scallop to shell (it gets tough during cooking].  Salt and pepper scallops to taste and start water to boil for pasta or cooking the rice.
Sear scallops on a high heat in butter and olive oil.  Approximately 1 minute each side - no longer, or you will end up with rubbery scallops, we will add them back in later for additional cooking.
Remove scallops and cover.  Reduce heat to medium and sautee the garlic mushrooms and red onions for 3-4 minutes, adding additional olive oil if needed.
Add marsala wine and simmer to reduce 3-4 minutes.
Slowly drizzle half and half or soy creamer, stir well.  Add cornstarch/water if needed for thickening.
Add scallops back in, sprinkle with fresh basil and simmer low for 3-4 minutes.
Serve over angel hair pasta or rice.
Carne en su Jugo (Meat in its Juices)
Category: world-cuisine
By gem

One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!

Ingredients:
6 slices bacon
4  fresh tomatillos, husks removed
3  serrano chile peppers, seeded and chopped
1 clove garlic, peeled
3 cups water
2 pounds flank steak, cut into 1/2-inch squares
1 cube chicken bouillon
2 (15.5 ounce) cans pinto beans
½  onion, chopped
6 tablespoons chopped fresh cilantro
ground black pepper, to taste
1  lime, cut into 6 wedges

Directions:
Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside. Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like. Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 373.1
Fat: 16.3 g
Saturated fat: 6.2 g
Carbohydrates: 27.5 g
Sugars: 2.5 g
Dietary fiber: 8.1 g
Protein: 29.2 g
Cholesterol: 57.8 mg
Sodium: 860.2 mg
Emily's Dressing for Taco Salad
Category: side-dish
By Emily Johnson

I'm not a fan of dry taco salad but couldn't ever find a dressing I was a fan of. So I threw together a few things, and voila! A delicious dressing that is worthy of taco salad.

Ingredients:
½ cup sour cream
¼ cup ranch-style salad dressing
½ cup picante sauce, or to taste
¼ teaspoon chili powder

Directions:
Mix sour cream, ranch dressing, picante sauce, and chili powder in a bowl until thoroughly combined.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 -1/4 cup

Calories: 144.2
Fat: 13.9 g
Saturated fat: 4.9 g
Carbohydrates: 3.5 g
Sugars: 1.5 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 16.7 mg
Sodium: 342 mg