xiaoxl/recipe_data huggingface dataset:
Spicy "lil Smokie" Bacon Wrapped Jalapeno Poppers


Ingredients:
bacon, cream cheese, paprika, cayenne pepper, barbecue sauce

Directions:
you’ll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
Top each one of the jalapeno “boats” with a little smokey.
Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.
Since bacon already contains a good amount of sodium, you’ll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your poppers will spill out all over your smoker.
once your poppers are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it’s heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat!
Creamy She-Crab Soup
Category: soups-stews-and-chili
By MARBALET

Mmm--Creamy she-crab soup, garnished with a dollop of freshly whipped cream. Decadent!

Ingredients:
1 tablespoon butter
1 teaspoon all-purpose flour
1 quart milk
½ tablespoon grated onion
⅛ teaspoon ground mace
⅛ teaspoon ground black pepper
½ teaspoon Worcestershire sauce
1 teaspoon salt
3 tablespoons crab roe
2 cups fresh crabmeat
6 tablespoons dry sherry
½ cup heavy whipping cream, whipped
1 tablespoon chopped fresh parsley

Directions:
Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth. Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes. To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

Yields: 4 -6 servings

Calories: 238
Fat: 11.7 g
Saturated fat: 6.9 g
Carbohydrates: 13.5 g
Sugars: 9.3 g
Dietary fiber: 0.1 g
Protein: 18.1 g
Cholesterol: 101.4 mg
Sodium: 846.7 mg
Quick Asparagus and Lemon Pasta


Ingredients:
olive oil, onion, garlic cloves, fettuccine pasta, asparagus, pecorino romano cheese, lemon zest

Directions:
Bring large pot of salted water to a boil.
While water boils, heat 1 tablespoon olive oil in medium skillet.  Saute onion until soft; add garlic and saute additional minute. Remove from heat.
Add pasta to boiling water and cook according to box directions.  2 minutes before cook time is up, reserve 1 cup pasta water, then add asparagus to boiling pot. Continue to cook until pasta is al dente. Drain cooked pasta and asparagus.  Return pasta and asparagus to the pot, add 1 tablespoon olive oil, onion and garlic mixture, grated cheese, lemon zest and 1/2 the reserved pasta water.  Season with salt and pepper, and stir gently until well mixed. Add additional pasta water as needed for desired consistency.
Serve right away with extra cheese on the side.
Whole Wheat Berry Scones


Ingredients:
whole wheat flour, cinnamon, salt, baking soda, eggs, vanilla, orange zest, berries

Directions:
Preheat oven to 350. Prepare a baking pan.
In large bowl combine dry ingredients.
In separate bowl beat eggs. Whisk in oil, honey, orange zest, vanilla, and agave.
Mix wet ingredients into dry. Shape into 4 large rounds, and cut into 4 wedges.
Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Lobster Corn Bisque


Ingredients:
unsalted butter, extra virgin olive oil, celery, garlic cloves, yellow onion, shallots, salt, ground cayenne pepper, sweet marsala wine, water, frozen corn, bay leaves, half-and-half, heavy cream, green onion

Directions:
Melt butter and olive oil in a stock pot over medium heat; add celery, garlic, onions, shallots, salt, and cayenne pepper.
Cook and stir for 5 minutes to release juices and soften vegetables - make sure garlic doesn't brown or the flavor may be bitter.
In a blender, add Marsala wine, lobster base, and 1 cup of the water; and blend.
Add the sauteed vegetables to the blender and puree until smooth.
Pour blender contents back into stock pot, and add remaining 2 1/2 cups water, bay leaves, and corn.
Bring to a boil.
Add the cream and half and half, and simmer for 20-30 minutes - try to keep it from boiling; you want a gentle simmer.
Add green onions and lobster/crab meat, and simmer for 10 more minutes.
Serve with oyster crackers and enjoy.
I will put this in a 6 quart crock pot to bring it to soup parties or potlucks.
Honey and Balsamic Lamb Chops


Ingredients:
garlic cloves, honey, lamb chops

Directions:
combine oil, garlic, honey, balsamic vinegar, salt and pepper in a small bowl and combine.  Add the lamb chops and toss to coat.
Place the lamb in a baking dish and roast for 10 minutes, baste with the marinade for 5 more minutes.
Or grill on bbq basting with leftover sauce for 15 minutes.
Serve with side dish of your choice, beetroot leaf and ricotta salad is suggested.
Oatmeal Peanut Butter Bars
Category: desserts
By Karen Heise

The best granola bars in the world, it makes a great snack in the afternoon.

Ingredients:
1 cup peanut butter
½ cup packed brown sugar
½ cup corn syrup
⅓ cup butter
2 teaspoons vanilla extract
3 ⅓ cups rolled oats
½ cup flaked coconut
½ cup sunflower seeds
½ cup raisins
½ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl stir together the peanut butter, the butter or  margarine, the brown sugar, the syrup and the vanilla until smooth. Add all the other ingredients. Stir well. Press the mixture into 13 x 9 inch greased pan. Bake for 20-25 minutes.  Let cool on wire rack before cutting into bars.

Yields: 32 bars

Calories: 148.4
Fat: 7.7 g
Saturated fat: 2.9 g
Carbohydrates: 18.4 g
Sugars: 7.4 g
Dietary fiber: 1.7 g
Protein: 3.4 g
Cholesterol: 5.1 mg
Sodium: 56.1 mg
Kate's Easy German Chow-Chow Sauerkraut Relish (No Canning)


Ingredients:
sauerkraut, green bell pepper, red onions, celery, apple cider vinegar, brown sugar, water

Directions:
In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery, vinegar, sugar, and water.
Bring to a boil, and simmer, uncovered, for 1 to 3 hours (3 hours is best] while occasionally stirring to prevent sticking. Add more water as needed to keep from drying out but not too much because relish should not be watery. Note: do not inhale steam from relish while cooking it because boiling vinegar can take one's breath away and is really painful (I learned this the hard way] lol.
Can be eaten right way. Tastes even better the next day. Store in refrigerator.
Authentic Chinese Spring Rolls


Ingredients:
cornstarch, dry sherry, salt, cabbage, carrots, bamboo shoots, green onion, cornstarch, sugar, white pepper, soy sauce, dry sherry, all-purpose flour, water, soy sauce, water, rice vinegar, sugar, dry sherry, dry sherry, soy sauce, rice vinegar, green onion, white pepper

Directions:
Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature  for about 20 minutes.
Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes]. Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry] until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry] until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don’t let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.
Grandma's Chewy Oatmeal, Raisin, & Walnut Cookies


Ingredients:
white flour, wheat flour, baking powder, baking soda, cinnamon, salt, butter, white sugar, brown sugar, honey, eggs, vanilla, quick oats, raisins, walnuts

Directions:
Preheat oven to 350 degrees, line pans with oven safe wax paper or foil.
In 1 bowl, mix Flour, Baking Soda, Baking Powder, Cinnamon, and Salt.
In another bowl, beat together the Butter, and Sugars until fluffy. {won't look entirly smooth} Then, beat in Honey, Eggs, and Vanilla.
Gradually beat the dry mixture in with wet mixture.
Stir in Oats, Raisins, and Nuts. {This may be a bit hard to stir}.
Roll into good sized balls.
Bake for 11-12 minutes until a light golden brown. Be sure not to over cook it.
Let cool and enjoy~!
Catfish..... Salt and Pepper Catfish


Ingredients:
buttermilk, catfish fillets, cornmeal, flour, sea salt, kosher salt, black pepper

Directions:
Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated.
Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.
Grilled Salmon With Spiced Almonds


Ingredients:
red wine vinegar, ground cumin, paprika, kosher salt, cucumber, olive oil, curry powder, paprika, ground cumin, salmon, olive oil, kosher salt, fresh ground black pepper, lime

Directions:
Make the yogurt sauce: Whisk the yogurt, red wine vinegar, dill, mint, cumin and paprika in a medium bowl with a pinch of salt. Taste for seasoning. Stir in the cucumber. Set aside.
Toast the almonds:  Preheat oven to 350°F. Toss the almonds with olive oil, curry powder, paprika, cumin and a pinch of salt in a small bowl. Spread the almonds on a baking sheet and toast until golden brown, about 5-8 minutes.
Grill the salmon: Preheat grill. Arrange the salmon filets on a baking sheet. Season the fish on both sides with salt and pepper. Drizzle with the oil. Place the salmon on the medium hot area of the grill and allow to cook until they start to lightly char, 5-8 minutes. If desired, you can grill the limes as well. Use a metal spatula to gently turn the salmon on their second side. For medium well or well done, cook a few minutes longer.
Serve the fish: Remove the fish and transfer to a serving platter. Sprinkle the fish with a squeeze of lime juice and the curried almonds. Serve the yogurt sauce on the side.
Note:  Making the yogurt sauce a few hours to 1 day in advance will give the flavors time to blend and infuse.
Cheddar Onion Muffins


Ingredients:
onion, parsley, cheddar cheese, egg, milk, sour cream, butter, flour, baking powder, salt, paprika, sugar

Directions:
In a large bowl, combine the flour, baking powder, salt, paprika and sugar., In another bowl, beat together the egg, milk, sour cream and melted butter., Add the egg mixture to the flour and fold together lightly., Add cheese, parsley and onion and mix in gently., Spoon batter into greased or paper lined muffin tins., Bake for 20 minutes in a preheated 400 degree F., oven., Serve warm out of the oven for the best flavor.
Swanson Citrus Chicken and Rice


Ingredients:
boneless skinless chicken breasts, chicken broth, onion, long-grain white rice, fresh parsley

Directions:
Cook chicken over mdeium high heat (10 minutes or until brown]. Set aside.
Add broth, juice, onion and rice to same pan. Cover and cook over low heat: 10 minutes.
Return chicken to skillet. Cover and cook 10 minutes or until chicken and rice are cooked.
Stir in parsley prior to serving.
Hamburger Buns


Ingredients:
active dry yeast, warm water, honey, unbleached all-purpose flour, bread flour, sea salt, egg, butter, olive oil, sesame seeds

Directions:
In a bowl of a stand mixer, combine yeast, water and 1 tablespoons honey; stir and let it sit for 15 minutes or until foamy.
Meanwhile, in a medium bowl, combine all-purpose flour, bread flour and sea salt; whisk until very well blended. In another bowl, beat 1 egg with melted butter and remaining tablespoons honey; set aside.
After the yeast is alive and foamy, pour in the egg mixture and mostly all the dry ingredients, keeping about ½ cup on the side. With the dough hook attachment, process on speed 2 for 2 minutes. Increase the speed to 3 and add 1 tablespoons of flour mixture until the dough releases from the sides of the bowl. To know when it’s done, the texture should be soft, slightly sticking but not enough to stick on fingers and when pressing down on it, the dough bounces it back.
Transfer dough to a lightly floured work surface and form a ball by pulling dough under. Place in a large bowl lightly oil and roll the dough around to coat it with oil as well. Place a clean light dish towel and place the bowl in a draft-free area such as inside the oven (with temperature off] and let it rise for 2 hours or until it double in size.
Transfer dough back to floured work surface and knead for a couple minutes. Stretch dough into a rounded rectangular shape of 1 foot long by 5-inched wide. Using a bench scrapper, cut it in half then each half in half and finally half again. This recipe makes 8 large hamburger buns but if prefer, it can always be cut in smaller pieces.
Form a small ball with each piece by pulling dough under. Gently stretch each of them into a flat disc of ½-inch thick and place them onto a large baking sheet lined with silicone mat or parchment paper. Cover them with the same light dish towel and place it back to the oven (temperature off] for a second rise of 1 hour. Make sure the towel is NOT tucked under and place loosely on top otherwise the buns won’t rise.
When time is up, gently remove them from the oven and preheat it to 375ºF. Remove gently the towel and delicately brush an egg wash on each bun – be gentle otherwise they might deflate. Sprinkle sesame seeds over and transfer to preheated oven. Bake for 17 minutes or until golden brown.
Remove from the heat and let buns cool off completely before separating them and then slicing them in half crosswise for the burgers.
Easy Baked Ham Steaks
Category: main-dish
By chrissy_592

Quick and easy ham for any day of the week. Goes great with scalloped potatoes or mac and cheese! Also great in slow cooker!

Ingredients:
1 cup water, or more as needed
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
5  whole cloves
2 slices ham steak

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham. Bake in preheated oven until ham is tender, 35 to 45 minutes.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 2 servings

Calories: 201.9
Fat: 3.7 g
Saturated fat: 1.2 g
Carbohydrates: 24.7 g
Sugars: 21.5 g
Dietary fiber: 0.8 g
Protein: 16.8 g
Cholesterol: 38.3 mg
Sodium: 1261.2 mg
Southern Fried Green Beans
Category: side-dish
By Tammy

These Green Beans taste like they have been cooked all day, but only take minutes to make.  They are a favorite of our family and guests.

Ingredients:
5 slices bacon, diced
2 (15 ounce) cans green beans, drained
1 tablespoon white sugar
salt and pepper to taste

Directions:
Place the bacon in a  skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-high heat until green beans become become soft and limp and start to caramelize.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 202.5
Fat: 15.9 g
Saturated fat: 5.3 g
Carbohydrates: 9.1 g
Sugars: 4.1 g
Dietary fiber: 3 g
Protein: 5.6 g
Cholesterol: 23.8 mg
Sodium: 634.8 mg
Sage Biscuits


Ingredients:
flour, baking powder, baking soda, salt, unsalted butter, sage leaf, buttermilk, unsalted butter

Directions:
Preheat oven to 450.
Sift together the flour, baking powder, baking soda and salt.  Cut the cold butter into the flour until it resembles coarse meal.  Stir in the sage.  Stir in the buttermilk until the dry ingredients are just moistened.
Lightly flour your hands and work the dough into a square about 7" x 7", 1/2" thick, on a floured surface.  Cut the dough into 9 squares, and place on a baking sheet.
Brush the tops with the melted butter and bake until golden brown, 12-14 minute.
Serve warm.
Never Fail Pie Crust II


Ingredients:
shortening, flour, salt, egg, vinegar, water

Directions:
Beat egg in measuring cup., Add cold water to measure 1 cup., Add 1 tbsp vinegar., Put dry ingredients in processor., Add liquid, about 1/4 cup while processing til mixture forms a lump., Let rest for 30 minutes or more.  Make pie crusts as usual., I usually roll out on plastic wrap.
Baked Sweet Potato and Chile Wedges


Ingredients:
sweet potatoes, olive oil, sea salt, salt, ground black pepper, chili powder, honey, sour cream, fresh cilantro

Directions:
Preheat oven to 450°F Cut each unpeeled potato into 1-inch-thick wedges. Place in a large self-sealing plastic bag; toss with oil, sea salt, and pepper. Arrange in two 13x9x2-inch disposable foil pans.
Meanwhile, in small bowl combine orange juice, 3 teaspoons of the chili powder, and honey; set aside.
Bake potatoes, uncovered, 25 to 30 minutes or until tender, brushing three times with orange juice mixture, and shaking pan occasionally.
Meanwhile, in a small bowl combine sour cream, remaining 1/2 teaspoon chili powder, and 1/3 cup cilantro.
Transfer potatoes to a serving dish; serve with sour cream mixture. Serve immediately or at room temperature.
Hash Browns Casserole


Ingredients:
frozen hash browns, cheddar cheese, sour cream, margarine, garlic powder, pepper, onion, margarine

Directions:
Mix together all but the topping and place in a 9 x 13 pan (a deep casserole dish also works well for this]. Mix together the topping ingredients and sprinkle over the top.
Bake at 350 F for 1 1/4 hours.
All set!
Spicy Orange Bison Balls
Category: appetizers-and-snacks
By Chef John

This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.

Ingredients:
1 pound ground bison
2 cloves garlic, minced
½ cup plain breadcrumbs
1  egg, beaten
½ teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons Asian chile pepper sauce
½ cup orange marmalade
1 tablespoon soy sauce
¼ cup rice vinegar
3 cups water

Directions:
Mix the bison, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl until evenly combined; divide the mixture into 24 portions and roll into balls. Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes. Add the chili sauce, orange marmalade, soy sauce, rice vinegar, and water to the skillet. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 308.3
Fat: 7.1 g
Saturated fat: 1.7 g
Carbohydrates: 37.7 g
Sugars: 25.1 g
Dietary fiber: 1.2 g
Protein: 24.1 g
Cholesterol: 104.5 mg
Sodium: 1000.5 mg
Easy Tandoori Marinade


Ingredients:
plain yogurt, chili powder, turmeric, ground cumin, ground coriander, fresh ginger, garlic

Directions:
Combine all the ingredients and mix until smooth., Coat meat or chicken and grill, fry or BBQ until cooked.
Cheesy Broccoli Potato Soup


Ingredients:
butter, margarine, onion, flour, chicken broth, milk, potatoes, cheddar cheese, Worcestershire sauce, salt, fresh ground black pepper

Directions:
Melt butter in a large saucepan.  Add onion and cook until tender.
Add flour; stir until blended.  Gradually stir in broth.  Heat until slightly thickened.
Add milk, broccoli and potatoes.
Cook on low heat about 15 minutes or until broccoli and potatoes are tender.
Stir in cheese and seasonings.
Gluten Free Shake and Bake Mixture


Ingredients:
salt, paprika, ground pepper, dried parsley, dried oregano, dried basil

Directions:
Place bread slices on a tray in a 350 degree oven until they are toasted and dried out, about 15 minutes, turning after 10 minutes.
Process to a fine powder in either a food processer or blender.
Combine all of the ingredients in a resealable plastic bag and shake.
Put in meat one piece at a time and shake to coat evenly.