xiaoxl/recipe_data huggingface dataset:
Peachy Spareribs


Ingredients:
"black pepper"

Directions:
Slice peaches, remove pits, puree in food processor with Brown Sugar. Slice ribs into single pieces, 1 rib per slice.
Place ribs in a plastic storage bag, pour  sauce and pepper in the bag, gently squish contents so they mix well, seal the bag, and marinate in fridge overnight or for at least 2 hours.
Bake ribs on a drip rack in a roasting pan 350 about 40 to 50 minutes. Pour remaining sauce over the ribs when you begin cooking. Pork is cooked when it reaches internal temperature of 160°F.
To protect your pan, spray with cooking spray and cover the interior with tin foil prior to inserting drip rack and ribs.
Nutrition Analysis is based on 2 ribs per person.
Balsamic-Marinated Vegetables


Ingredients:
broccoli, cauliflower, zucchini, sweet onion, water, fresh parsley, olive oil, garlic cloves, black pepper, salt

Directions:
Combine the vegetables in a large glass or ceramic bowl., Mix dressing ingredients and pour over vegetables., Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally., Cooking time reflects time to marinate vegetables.
Georgia Cracker Salad
Category: salad
By CHEAPMARYHUNT

This is a traditional Southern salad. Best if eaten immediately upon preparing.

Ingredients:
1 (4 ounce) packet saltine crackers
1 large tomato, chopped
3  green onions, finely chopped
1 ½ cups mayonnaise
1  hard-cooked egg, chopped
salt and freshly ground black pepper to taste

Directions:
Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.

Prep time: 12 mins
Cook time: 10 mins
Total time: 22 mins
Yields: 4 servings

Calories: 769
Fat: 70.8 g
Saturated fat: 10.8 g
Carbohydrates: 29.5 g
Sugars: 2.6 g
Dietary fiber: 1.9 g
Protein: 6.1 g
Cholesterol: 84.3 mg
Sodium: 852.7 mg
Moldovan Cream of Potato Soup


Ingredients:
water, potato, onion, sour cream, plain yogurt, flour, parsley, butter, salt

Directions:
Boil the cubed potatoes with the finely chopped onion.
When they are done, strain, reserving the cooking liquid.
Mash thoroughly or rice the potatoes and thin with enough of the cooking liquid to make a soup of the consistency you prefer.
Add salt to taste and  bring back to the boil.
Mix the sour cream or yogurt with the flour. Add it to the soup, stirring constantly.
Let boil for a minute or two, add the chopped parsley and butter.
Serve with toast.
Heidelberg Wurstsalat


Ingredients:
swiss cheese, tomatoes, dill pickles, onion, olive oil, red wine vinegar, salt, black pepper

Directions:
cut bologna into thin strips about 4mm wide., dice swiss cheese into cubes., dice tomatoes., dice onions., add olive oil and red wine vinegar., mix well., add salt and pepper to taste., Serve chilled or right after it's made.
Mike's Special Holiday Cranberry Recipe


Ingredients:
cranberries, white wine, sugar, dried currants

Directions:
In a saucepan, combine all ingredients and simmer until thickened (about 10 minutes].
Let chill in refrigerator for at least one hour before serving.
Yum!
Taco Salad


Ingredients:
onion, tomatoes, lettuce, cheddar cheese, tortilla chips, avocados, lean ground beef, kidney beans

Directions:
In large bowl combine onion, tomato, lettuce, cheese, tortilla chips and avacado.
Brown ground beef; drain. Add kidney beans and cook till beans are heated through.
Add meat mixture to bowl; pour dressing over top and toss to combine.
Serve immediately!
Classic Cherries Jubilee
Category: desserts
By Wilemon

This is a great, refreshing dessert, especially after a hearty meal. This does have to be prepared immediately before serving, but does not take a lot of time. Your guests will enjoy the blue flames when the brandy is ignited!

Ingredients:
½ cup white sugar
2 tablespoons cornstarch
¼ cup cold water
¼ cup orange juice
1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
½ teaspoon finely grated orange zest
¼ teaspoon cherry extract
¼ cup brandy
3 cups vanilla bean ice cream

Directions:
Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls. Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 295.7
Fat: 8 g
Saturated fat: 4.6 g
Carbohydrates: 48.3 g
Sugars: 42.3 g
Dietary fiber: 2.3 g
Protein: 3.3 g
Cholesterol: 29 mg
Sodium: 53.5 mg
Hamburger Bar-B-Q


Ingredients:
ground beef, onions, sugar, brown sugar, lemon juice, catsup, dry mustard, water, Worcestershire sauce

Directions:
Brown beef and onion in oil., Add remaining ingredients and bring to a boil., Reduce heat and simmer for 30 minutes., Serve over open hamburger buns.
Anti-Cocktail


Ingredients:
"lime, juice of"

Directions:
Mix together well., Garnish with fruit slices and serve over ice.
Lighter White Chocolate Raspberry Cheesecake


Ingredients:
sugar, butter, part-skim ricotta cheese, reduced-fat cream cheese, egg, vanilla, flour, salt, lemon zest, white chocolate, fresh raspberry

Directions:
Bring all ingredients to room temperature. Preheat oven to 325 degrees F. Coat a 9-inch spring form pan with cooking spray.
In a food processor, make crumbs out of wafer cookies. Add sugar and pulse to combine. Stream in melted butter and pulse until crumbs are moist. Pour crumb mixture into the bottom of the spring form pan and press firmly into an even layer going all the way to the edges. Bake 10 minutes. Set aside to cool.
To make the filling, add the ricotta cheese to the food processor and blend until very smooth. Add ricotta and cream cheese to a stand mixer fitted with a paddle attachment and beat until fluffy. And sugar and beat for five minutes. Add eggs and egg whites one at a time, beating to combine after each addition, then add vanilla.
Add flour and salt and mix on low speed until combined. Stir in lemon zest, if using. With the mixer on low speed, drizzle in melted white chocolate to combine.
Pour half of the filling over the cooled crust. Scatter fresh, halved raspberries evenly over the surface, and then top with remaining filling.
Bake for at least 1 hour, until top looks set and cheesecake barely jiggles when shaken. Turn off the oven, crack the door and let cool gradually to prevent cracking.
Decorate with fresh whipped cream and raspberry sauce.
Ukrainian Sweet Cabbage Varenyky (Pierogi Dumplings)


Ingredients:
green cabbage, cream cheese, unsalted butter, egg, milk, water, sour cream, flour

Directions:
TO MAKE THE FILLING:  Cut the cabbages into quarters.  Steam until very tender, approximately 20 to 30 minutes. Drain and cool.  In a  strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible.  Squeeze only a small handful at a time. Discard the juice.
Grind the squeezed cabbage with the fine blade of a meat grinder.  Add the cream cheese and softened butter and season highly with salt and pepper.  Set aside.
TO MAKE THE DOUGH:  Whisk the egg, milk, water, and sour cream together.  Add the flour, 1 cup at a time, mixing well after each addition.  Turn out onto a floured board and knead until smooth and elastic.  This may take 10 minutes.  Add as little additional flour as possible.
Put ball of dough under an inverted bowl until ready to use.
To make the varenyky, cut the dough into 4 pieces.  On a floured board roll out piece of dough into a round 1/16 inch thick.  Keep rest of dough covered.  With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter], cut the dough into rounds.  For each varenyk take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 Tablespoons of the cabbage onto the center.
Fold the circle in half and press the edges together.  Crimp the edges with your fingertips into a decorative pattern if you wish.  Be sure to seal the edges well or the filling may fall out during cooking.  Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal.  Continue rolling dough until all the filling has been used up.
Bring a very large kettle of water to the boil.  Add 1 Tablespoon salt to the water and cook about 20 varenyky at one time in simmering water until they are tender and float (about 5 to 6 minutes.]  Remove to a serving dish with a slotted spoon and dribble with butter and a bit of oil, to prevent sticking. Gently fold the varenyky in the oil.  Leftover varenyky  can be fried in butter and oil with fried onions.
Makes approximately 8 dozen dumplings.
Tennessee Lemonade


Ingredients:
fresh lemon, fresh lemon, Bourbon, triple sec, Cointreau liqueur

Directions:
"In a small sauce pan over high heat, combine sugar and water and bring to a boil. Turn off heat and cool. In a mixing glass, muddle lemon, add bourbon, simple syrup, ice, and triple sec. Shake and pour into a Collins glass, finished with a splash of soda on top. Squeeze a lemon slice on top."
SMOKY BLACK BEAN BEET BURGERS


Ingredients:
red onion, mushroom, salt, pepper, black beans, raw beet, cumin, chili powder

Directions:
1. Heat a large skillet over medium-low heat and add olive oil.
2. Once hot, add the onion and sauté, seasoning with a pinch each salt and pepper.
3. When the onions are soft (about 5 minutes] turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant, about 3 minutes.
4. Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
5. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir.
6. Lastly, add the breadcrumbs a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven pre-heats to 375 degrees.
7. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties.
8. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
9. Serve on small buns or atop mixed greens with desired toppings.
Spanish Breakfast Eggs


Ingredients:
butter, artichokes, English muffins, romano cheese, eggs, fresh chives, salt, fresh ground pepper

Directions:
Cook pepper in 1 T., hot butter for 3 minutes, stirring., Stir in spinach and artichoke., Cook 4 minutes, stirring., Divide spinach mix among muffin halves., In non-stick skillet over med-heat, fry eggs in remaining butter., Sprinkle with chives, salt and pepper., Place eggs on spinach, top with cheese., Easy and a bit different.
Kid's Macaroni & Cheese Casserole


Ingredients:
cheddar cheese, tuna fish

Directions:
Preheat oven to 350 degrees.
Cook Macaroni& cheese according to directions.
Add cheese and tuna.
Mix well.
Pour into small-medium sized casserole dish.
Spread bread crumbs on top.
Top with crushed potato chips.
Bake un-covered for 20 minutes om top rack.
Note: Adding the extra cheese in this recipe makes a big difference in the flavor of this dish.
Boxed macaroni and cheese tends to be lacking in the cheese department no matter what brand you buy.
If you use a homemade macaroni and cheese, you can omit the 8 oz.
of cheddar.
Delightful Peanut Butter Cookies (BIG BATCH)


Ingredients:
peanut butter, butter, sugar, brown sugar, eggs, vanilla, flour, baking soda

Directions:
Cream together butter and peanut butter.
Combine sugar eggs and vanilla.
Wisk together  flour and baking soda as separate Bowl.
Add flour baking soda mixture to the other wet ingredients and mix well.
Once cookie dough is prepared drop on cookie sheet using a small cookie scoop 2 inches apart as cookies will spread slightly.
Bake at 350 for 10 to 11 minutes do not over bake.
Pineapple Shrimp Packets


Ingredients:
pineapple slices, shrimp, red bell pepper, brown sugar, butter

Directions:
For each packet, place a pineapple slice on a double thickness of heavy foil (about 12 inch square.] Top with shrimp and red pepper.
Combine the brown sugar and seafood seasoning. Sprinkle over the shrimp.
Dot with butter. Fold foil around the mixture and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until the shrimp turns pink.
Lemon Souffle Cheesecake with Blueberry Topping
Category: desserts
By MERRYMOBERRY

Enjoy this light and lemony cheesecake with its delicious blueberry topping. It's excellent as a summer dessert, especially if you can find wild blueberries or huckleberries, or use frozen thawed and drained blueberries.

Ingredients:
1 ¼ cups graham cracker crumbs
2 tablespoons brown sugar, packed
1 tablespoon butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
4  large egg yolks
1 tablespoon finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ cup sour cream
4  large egg whites
⅓ cup white sugar
3 cups fresh blueberries or frozen blueberries, thawed
⅓ cup white sugar
1 teaspoon fresh lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan. To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan. Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack. To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended. Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan. Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving. To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool. Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.

Prep time: 30 mins
Cook time: 50 mins
Total time: 6 hrs 20 mins
Yields: 12 servings

Calories: 502.9
Fat: 32.1 g
Saturated fat: 19.1 g
Carbohydrates: 47.1 g
Sugars: 36.5 g
Dietary fiber: 1.2 g
Protein: 9.2 g
Cholesterol: 157.2 mg
Sodium: 305.5 mg
Pan-Grilled Tilapia with Lemon and Red Onion
Category: seafood
By Terri-Lynn Howell-Schlaiss

This recipe came from necessity, as I was so very hungry, sick of chicken, and I didn't want to turn on the oven. My diet is pretty specific right now so this was easy and delicious low-carb lunch when served with a salad. Greek salad with pink grapefruit added really brought out the flavor blend, and fits well with the Mayo Clinic Diet of adding grapefruit to each meal of meat or fish and salad or veggies. I made a single serving so I am leaving it to the maker to multiply.

Ingredients:
¼ large lemon
1 (6 ounce) tilapia fillet, patted dry
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon butter, divided
¼ large red onion, coarsely chopped
1 teaspoon minced garlic
1 tablespoon grated fresh Parmesan cheese

Directions:
Squeeze lemon juice over tilapia; season lightly with salt and black pepper. Heat olive oil in a nonstick skillet over medium heat. Melt 1/2 teaspoon butter in hot oil. Add chopped onion and minced garlic; cook and stir until onion begins to look translucent, about 5 minutes. Reduce heat to medium-low. Push onion mixture to sides of the skillet. Melt remaining 1/2 teaspoon of butter in the skillet. Place tilapia in the center of the skillet and cover with onion mixture. Cover skillet and cook tilapia until it starts to turn golden, about 5 minutes. Push onion mixture to the sides again and flip tilapia. Cover and cook until second side is golden and flakes easily with a fork, about 5 minutes more. Remove skillet from heat. Top tilapia with grated Parmesan cheese, cover, and let stand until cheese is melted, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 27 mins
Yields: 1 tilapia fillet

Calories: 371.4
Fat: 21.4 g
Saturated fat: 5.8 g
Carbohydrates: 7.6 g
Sugars: 1.7 g
Dietary fiber: 2 g
Protein: 37.3 g
Cholesterol: 76.7 mg
Sodium: 337.8 mg
Orange Kisses (Breakfast Rolls-Bread Machine)


Ingredients:
water, butter, white bread flour, sugar, salt, fast rise yeast, active dry yeast, butter, sugar

Directions:
Remove dough from your machine after the dough or manual cycle is completed., Turn dough out onto a lightly floured surface and form a large ball., Divide into 16 portions., Form into balls, and coat each ball with softened butter., Roll in orange-sugar mixture., Place 8 balls into a 9" pie pan., Allow to rise until dough doubles, about one hour., Bake at 350 degrees or until just golden brown., Success HInts: Use only the orange portion of the orange rind.
Tortillas With Refried Beans and Bacon


Ingredients:
pinto beans, water, garlic cloves, tomato juice, salt, bacon, cheese

Directions:
Combine beans, water, garlic, tomato juice, and salt in a slow cooker.
Cover, cook on high for 5 hours, stirring occasionally.
When beans become soft, drain off some liquid.
While the beans cook,brown bacon in a skillet, drain, and reserve drippings.
Crumble bacon, and add 1/2 of the bacon and 3 tablespoons of the bacon drippings to beans and stir.
When done,Take bean mixture out and place in a bowl, and mash them.
Then fry the mashed bean mixture in the remaining bacon drippings, add more salt to taste if needed.
To serve, sprinkle the remaining bacon and shredded cheese on top of beans.
Beef Paprika
Category: main-dish
By HODGEYMAMA

This is a recipe my Aunt always makes.  It has some weird ingredients, but tastes great. Serve over egg noodles or rice.

Ingredients:
¼ cup shortening
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 cup chopped onion
1 clove garlic, minced
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
½ teaspoon mustard powder
2 teaspoons paprika
1 ½ cups water
2 tablespoons all-purpose flour
¼ cup water

Directions:
Melt shortening in large skillet over medium high heat.  Add meat, onion, and garlic; cook and stir until meat is browned. Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water.  Reduce heat, cover, and simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup water.  Stir into meat.  Heat to boiling, stirring constantly.  Serve hot.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 40 mins
Yields: 6 to 8 servings

Calories: 426.4
Fat: 30.8 g
Saturated fat: 11.3 g
Carbohydrates: 13.7 g
Sugars: 9.3 g
Dietary fiber: 0.8 g
Protein: 23.5 g
Cholesterol: 92 mg
Sodium: 1088.4 mg
Pork Chops That Actually Stay Moist!


Ingredients:
all-purpose flour, cornstarch

Directions:
Season the chops on both sides with 2 tablespoons of the creole seasoning.
Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side.
Remove and drain on paper towels. Season lightly with salt and pepper.
Pizza Dip


Ingredients:
oregano, cream cheese, green onion, sour cream, bell pepper, mozzarella cheese

Directions:
Mix ingredients together.
Bake at 350 degrees for 10-15 minutes.
Sprinkle mozzarella over and heat 5 minutes more to melt cheese.
Serve with melba toast, crackers, chips and etc.
You may also save the onions and put them on top then sprinkle the cheese over the top.  I have done it both ways.
Elswet's Damper Biscuits


Ingredients:
whole wheat flour, artificial sweetener, baking powder, milk, sea salt, margarine, mayonnaise

Directions:
Preheat oven to 400°F.
In a large bowl, sift together flour, sugar, baking powder, and 2 tablespoons sea salt.
In a separate smaller bowl, mix together 1/2 cup butter and mayonnaise and cut mixture into flour as well as possible.  There will be a lot of flour in comparison to the 1 cup total fat.
Stir in milk just until flour is moistened.
Turn out onto floured surface, and knead 9-12 times, until dough is of a smooth consistency.  Roll or pat out in a one-inch [1"] layer.
Cut with large biscuit cutter.  You want 3 inches in diameter, or so.  Place on parchment-lined baking sheet, and bake for 15 minutes.
While baking, mix remaining 1/2 cup butter and 1/2 teaspoon sea salt and brush the tops of the finished, hot damper breads while it's still hot enough to melt and absorb the salted butter.
Shrimp and Broccolini Stir-Fry


Ingredients:
large shrimp, fresh ginger, garlic, water, hoisin sauce, soy sauce, hot red pepper flakes

Directions:
In a large nonstick skillet over moderately high heat, add 1 tablespoon oil until hot but not smoking. Add shrimp and cook until golden and almost cooked through, about 1 minute on each side.
Remove shrimp to a dish.
Heat remaining tablespoon oil in skillet over moderately high heat until smoking, then saute ginger and garlic, stirring until golden.
Add broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring until Broccolini is just tender, about 5 minutes.
Stir in shrimp and cook until just heated through.
Sata Andagi (Okinawan Doughnuts)


Ingredients:
eggs, milk, vanilla, flour, sugar, baking powder, salt

Directions:
In a deep fryer or deep skillet, heat oil to 350 F or until hot.
In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!
Cajun Chicken Strips


Ingredients:
all-purpose flour, poultry seasoning, paprika, pepper, cayenne pepper, boneless skinless chicken breasts, butter

Directions:
In a large ziplock bag, combine the first 6 ingredients.
Add chicken, half at a time, and shake to coat.
In a large skillet, cook chicken in butter for 8-10 minutes or until juices run clear.