xiaoxl/recipe_data huggingface dataset:
Marinated Scallops Wrapped in Bacon
Category: meat-and-poultry
By Gabsmom

This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!

Ingredients:
¾ cup maple syrup
¼ cup low sodium soy sauce
1 tablespoon Dijon mustard
12 large sea scallops, halved
12 slices smoked bacon, halved
24  toothpicks
2 tablespoons brown sugar

Directions:
Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour. Preheat oven to 375  degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

Prep time: 15 mins
Cook time: 18 mins
Total time: 1 hr 33 mins
Yields: 24 pieces

Calories: 83.1
Fat: 2.1 g
Saturated fat: 0.6 g
Carbohydrates: 9.1 g
Sugars: 7 g
Protein: 6.9 g
Cholesterol: 17.2 mg
Sodium: 269.7 mg
Chili Beef Soup


Ingredients:
ground beef, onion, diced tomatoes, water, kidney beans, whole kernel corn, tomato sauce, chili powder

Directions:
In a soup pot, brown ground beef and onion over medium heat 5 to 7 minutes. Add remaining ingredients; mix thoroughly.
Reduce heat to low and simmer, uncovered, for 30 minutes, or until thoroughly heated.
Faux Filets Au Beurre D'anchois (Steak With Anchovy Butter)


Ingredients:
anchovies, unsalted butter, beef tenderloin steaks, black pepper, broccoli

Directions:
Remove the anchovies from the cans and drain well; rinse under cold running water and pat dry.
Place the anchovies and the butter in a food processor or a blender and process, or mix with an immersion blender in a bowl until the anchovy butter is smooth.
Set aside.
Bring salted water to a boil in a steamer, place the broccoli in the top of the steamer and steam 3 to 6 minutes or until done to your taste.
Remove from steamer and keep warm.
Pre-heat the broiler.
Heat a large frying pan over high heat.
When the pan is very hot, saute the steaks about one minute one each side--the meat should be seared on the outside, raw on the inside.
Place the steaks on a sheet pan and coat the steaks with 2/3 of the anchovy butter.
Broil for three minutes without turning for medium rare, longer if you prefer.
Place the steaks on a warm platter and cover.
Place the sheet pan across two burners and, over medium high heat, melt the remaining butter, stirring and scraping to get all the fond from the pan.
Cut the steaks into thin slices.
Add the juice from the steaks to the butter.
Spoon half half the butter mixture over the sliced steak and toss the broccoli in the remaining butter.
Serve immediately.
Bacon Horseradish Spread/Dip


Ingredients:
sour cream, mayonnaise, onion, dried parsley, bacon

Directions:
Put all ingredients into your blender., Blend for 10-20 seconds, or until nice and smooth., Put in a small bowl and chill for at least one hour for flavors to blend., Serve with crakers, eat on a sammie or use as a dip for potato chips or fries.
Big Game Hot Wings
Category: appetizers-and-snacks
By cookingmama

I have made these wings for my husband's Super Bowl party for the last 10 years. This sauce can be prepared ahead of time and freezes well. Recipe can be tweaked to suit your taste for heat and sweetness.

Ingredients:
2 cups water
½ cup distilled white vinegar
1 cup white sugar, or to taste
7 tablespoons hot pepper sauce (such as Frank's RedHot®), or to taste
1 ½ teaspoons crushed red pepper flakes
⅔ cup prepared yellow mustard
3 ¾ tablespoons ketchup
1  orange, peel and pith removed, chopped
2 pounds chicken wings and drummettes

Directions:
Bring water, vinegar, sugar, hot pepper sauce, and crushed red pepper flakes to a boil in a heavy saucepan over medium heat. Whisk yellow mustard and ketchup into the sauce. Stir in the orange. Bring sauce back to a boil, reduce heat to low, and simmer until thickened, 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Arrange the chicken wings in a large baking dish. Bake in the preheated oven until the wings are browned and no longer pink inside, 30 to 45 minutes. Stir the baked wings into the sauce to serve.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Yields: 10 servings

Calories: 169.9
Fat: 5.2 g
Saturated fat: 1.3 g
Carbohydrates: 24.6 g
Sugars: 23.1 g
Dietary fiber: 1.1 g
Protein: 7.2 g
Cholesterol: 19.1 mg
Sodium: 530.6 mg
Tacos De Matamoros
Category: world-cuisine
By RHONDA35

A staple dish in Matamoros, Mexico, this simple recipe starts with ground beef mixed with spices that you already have in your kitchen and turns into a great family dinner! Perfect to 'make ahead' on busy days. Serve with warm corn or flour tortillas, Spanish rice, and beans-a-la-charra.

Ingredients:
2 pounds ground chuck
2 tablespoons chili powder
2 tablespoons paprika
1 ½ teaspoons cumin
1 teaspoon salt
½ teaspoon garlic powder
2 cloves garlic, chopped
½ medium green bell pepper, chopped
½ medium onion, chopped
12 (6 inch) corn tortillas
12 ounces queso asadero (white Mexican cheese)
1 (8 ounce) container sour cream
1 large tomato, diced
2 cups shredded lettuce

Directions:
Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces. Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through. Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 628.8
Fat: 39.1 g
Saturated fat: 20.5 g
Carbohydrates: 33 g
Sugars: 2.8 g
Dietary fiber: 6 g
Protein: 38.4 g
Cholesterol: 128.5 mg
Sodium: 868.2 mg
Roasted Winter Squash Soup


Ingredients:
olive oil, butter, onion, garlic, dry white wine, thyme, black peppercorns, bay leaves, fresh parsley

Directions:
Heat oven to 400.
Cut the squash in half, seed it, and quarter it.
Brush well with olive oil and season liberally with salt and pepper.
Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
When squash is tender throughout, scoop flesh from skin and set aside.
These steps can be done ahead of time and frozen for later use.
Cook onion in butter over medium low heat until soft.
Onion should be sweated, not cooked till brown or caramelized.
Add the garlic and cook for one minute.
Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes].
Combine the herbs and spices (thyme through fresh parsley] in a cheesecloth bundle/bouquet garni, add it to the pot.
Add the squash pulp to the pot.
Gradually add the chicken stock to desired thickness (you may not need all 4 cups], and bring to a boil.
Reduce heat to simmer, season with salt and pepper to taste.
Simmer soup for 20 minutes.
Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
Serve hot.
Basil Lemonade


Ingredients:
fresh basil leaf, sugar, water, lemon juice, fresh basil

Directions:
In a 1 1/2 to 2 Qt glass bowl, combine basil leaves and sugar.
With a wooden spoon, crush leaves with sugar until thoroughly bruised;
add water and lemon juice,
Stir until sugar is dissolved, about 2 minutes;
Taste and add more sugar if desired.
Pour through a strainer into ice-filled glasses.
Garnish with sprigs of fresh basil.
*Note:The type of basil you use will contribute to the'personality' of this drink.
Dark purple basil tints the lemonade pink and has a milder flavor than green varieties.
Lemon basil adds a lemon-drop essence.
Cinnamon and Thai basils make this more spicy.
Chocolate Muffins


Ingredients:
buttermilk, instant coffee, quick oats, whole wheat flour, all-purpose flour, sugar substitute, baking powder, baking soda, salt, egg, vanilla extract, unsweetened applesauce

Directions:
Preheat oven to 425°F Grease 12 standard muffin or 6 jumbo muffin cups.
Heat the buttermilk in a microwave safe cup or bowl until warm. Stir in the coffee and let stand to cool.
Combine oats, cocoa, flour, sugar, baking powder, baking soda and salt in a bowl. In another bowl, combine buttermilk, egg, vanilla and applesauce. Add liquid ingredients to the dry ingredients, mix until moist. DO NOT BEAT! Stir in chocolate. Fill the greased muffin cups ? full.
Bake 20- 25 minutes. Serve warm.
No Tomato Meatloaf and Mushroom Gravy


Ingredients:
ground pork, red onion, garlic cloves, milk, half-and-half cream, egg, Worcestershire sauce, dried thyme, kosher salt, fresh ground pepper, Accent seasoning, chicken broth, sour cream, butter, flour, sugar

Directions:
In a mini chopper process torn bread slices into fine crumbs, put in a bowl and cover fold in the milk or 1/2 and 1/2 and set aside.
Process garlic with a pinch of salt to a fine mince and set aside.
Add 2 tbsp butter to a saute pan and sweat onions and the garlic until soft and translucent. Season with salt & pepper to taste.  Remove from heat and let cool.
In a large bowl add all meats, egg, wet breadcrumbs, cooled onion and garlic, Worcestershire sauce, salt and pepper (using smallest measurements to begin], thyme, McCormick blend, Accent and 1/2 can cream of mushroom soup.  Gently work all ingredients together.  If the mixture seems too wet add 2-3 tbsp oats or more processed bread.
Make a mini burger using 1-2 tbsp of the meat and saute over med/medhi heat.  Cook through and taste to adjust seasoning.
Cover a large cookie sheet with foil and form a large evenly sized brick shape.
Place in a 350°F oven, center rack for.
1 hour.  Check for doneness and cook up to 10-20 minutes more until desired doneness.
Gravy: While meatloaf is baking.
In a saucepan melt 3 tbsp butter and add in 3 tbsp flour, cook until a light golden brown. Whisk in remaining 1/2 can of soup and sour cream until all blended.  Add in 1 can of chicken broth and pinch of sugar.  Season with salt and pepper to taste.  Bring up to a boil to thicken, whisking, then reduce heat to simmer.  If it doesn't seem thick enough for you, sprinkle with a bit of flour and whisk in quickly.  When meatloaf is done, remove to a plate and cover with foil.  Skim grease from the meatloaf drippings and whisk the degreased dripping to the gravy. Slice and serve with gravy.
Caramelized Onion Frittata


Ingredients:
onion, extra virgin olive oil, caster sugar, eggs, parmesan cheese, fresh thyme leave, fresh parsley

Directions:
Fry the onions very gently in half the olive oiluntil very soft and golden brown. This will take about 30 minutes. Sprinkle over the sugar and cook for a further 3-5 minutes, until caramalized. Leave to cool.
Beat the eggs with the parmesan, thyme, parsley, salt & pepper. Stir in the onion.
Heat the remaining oil in a heavy based frying pan. Pour in half the mixture, making sure it gets its proper complement of onion. Reduce the heat to moderate and cook until almost set through. Lift out of the pan and invert the fittata back into the pan, uncooked side down. Cook for a couple more minutes until the underneath is slighly brown.
Serve or keep warm while you cook the remaining frittata in the same way.
Southwestern Turkey Burgers With Sweet Potato Fries


Ingredients:
sweet potatoes, olive oil, chili powder, garlic powder, salt, lime, ground turkey, green chilies, salt, black pepper, monterey jack pepper cheese, romaine lettuce leaf, tomatoes, red onion, avocado

Directions:
For the sweet potato fries, preheat the oven to 425 degrees.
Wash and dry the potatoes
With the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces.
Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes.
Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper.
Shape into patties and refrigerate until ready to cook.
Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil.
Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes.
Flip, reduce the heat to low, cover (if using a skillet] and cook until the juices run pale pink, about 4 more minutes.
Top with the reduced-fat pepper-jack cheese during the last minute.
Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.
Olive Garden Mussels Di Napoli


Ingredients:
mussels, white wine, salted butter, garlic cloves, olive oil, crushed red pepper flakes, salt, black pepper

Directions:
In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary], wine and butter. Add garlic and any remaining olive oil.
Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells] and simmer gently on low for approximately two minutes.
Serve in bowls with plenty of bread to soak up the delicious juices!
Thyme Salmon with Sage Pasta
Category: main-dish
By Cari

This is a family favorite! It's also a great recipe for entertaining as well.

Ingredients:
1 ½ pounds skinned salmon fillet, cut into 4-inch pieces
2 tablespoons extra virgin olive oil
4 cloves garlic, crushed
salt to taste
1 teaspoon dried thyme leaves
1 (12 ounce) package egg noodles
2 tablespoons salted butter
½ cup chopped fresh sage
2 cloves crushed garlic
1 tablespoon extra virgin olive oil
2 cups frozen peas, thawed
1  lime, juiced
1 ½ teaspoons salt
1  lime, juiced

Directions:
Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink, then return to the cooking pot. Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 526.6
Fat: 20.1 g
Saturated fat: 5.5 g
Carbohydrates: 50.8 g
Sugars: 4.2 g
Dietary fiber: 4.7 g
Protein: 35.3 g
Cholesterol: 107.7 mg
Sodium: 724.9 mg
Mexi-Rollups
Category: appetizers-and-snacks
By Tara K Farley 

Simple appetizer that is easy to make and a crowd pleaser!

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese, or more to taste
1 (8 ounce) jar picante sauce
1 (7 ounce) can chopped green chilies
1 (1 ounce) package taco seasoning
1 (15 ounce) package flour tortillas

Directions:
Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and   in a large mixing bowl. Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

Prep time: 15 mins
Total time: 15 mins
Yields: 40 rollups

Calories: 106.4
Fat: 7 g
Saturated fat: 4.1 g
Carbohydrates: 7.3 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 3.6 g
Cholesterol: 19.6 mg
Sodium: 269.8 mg
Slow-Smoked Pulled Pork (Boston Butt)
Category: main-dish
By webbbilly

This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!

Ingredients:
5 tablespoons dark brown sugar
4 ½ teaspoons garlic powder
4 ½ teaspoons onion powder
4 teaspoons paprika
4 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
3 ½ pounds bone-in Boston butt roast
½ cup spicy brown mustard
1 cup pickle juice
¾ cup olive oil
charcoal
8 pounds fruit wood chunks for smoking
2 cups pilsner-style beer (such as Budweiser®)
4 ¼ cups water, or as needed

Directions:
Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub. Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases. Combine pickle juice and olive oil in a small bowl. Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker. Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more. Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes. Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

Prep time: 30 mins
Cook time: 4 hrs 5 mins
Total time: 5 hrs 5 mins
Yields: 6 servings

Calories: 699.7
Fat: 53.5 g
Saturated fat: 13.1 g
Carbohydrates: 20.6 g
Sugars: 12.2 g
Dietary fiber: 1.4 g
Protein: 29.6 g
Cholesterol: 104.1 mg
Sodium: 965.3 mg
Salsa Meatloaf


Ingredients:
lean ground turkey, water, salsa, onion, garlic cloves, egg

Directions:
Preheat oven to 425.
in a small bowl, mix the bread crumbs, water and salsa and set aside for 10 minutes.
in a large bowl, add onions, garlic, turkey, egg and when it's ready, the water/breadcrumb mixture.
using your clean hands, mix together.
shape into a loaf shape in a large pan. I usually use a 9x13x2.
Bake for 60 minutes or until cooked through. Remove from oven and allow to cool slightly before slicing.
Stir Fry Veggies Yumm Yumm


Ingredients:
extra virgin olive oil, garlic, broccoli florets, zucchini, Worcestershire sauce, soy sauce

Directions:
REMEMBER TO CONSTANTLY STIR, WHEN STIR FRYING.
Saute the Minced garlic, med. to high heat for 2-3 minutes.
Add the Brocolli Florets and sprinke with a little of the dry seasonings, when the begin to soften up add the zuchinni.and sprinkle with a little of the dry seasonings.
Stir Fri zuchinni for 2-3 minutes then add the mushrooms and add the remaining dry seasonings.
Once all the veggies are added saute for 3-5 minutes.
Add Soy sauce and Worcestershire sauce and saute until desired tenderness.
Oven Potato Wedges (Oamc)


Ingredients:
russet potatoes, olive oil

Directions:
Preheat oven to 400 degrees Fahrenheit.
Scrub potatoes.
Cut each potato into 6 to 8 long wedges.
Toss wedges in oil, just enough to coat.
Sprinkle seasoning on top and toss to coat.
Lay out on an ungreased baking sheet.
Bake for 30 minutes.
Take out of oven and allow to cool.
Leave on baking sheet and put into freezer to flash freeze.
TO FREEZE: After an hour or two (depending on your freezer], check and make sure wedges are frozen. Place frozen wedges in labeled freezer bags and return to freezer.
TO SERVE:  Pull out however many wedges you want to serve; place on a greased or nonstick baking sheet. Bake in a 450 degree Fahrenheit oven for 30 to 45 minutes (depending on the size of your wedges].  These can also be deep fried.
Icebox Key Lime Pie


Ingredients:
graham crackers, sugar, unsalted butter, sugar, lime zest, cream cheese, sweetened condensed milk, vanilla instant pudding mix, unflavored gelatin, fresh lime juice, vanilla extract

Directions:
For the crust:
Adjust oven rack to middle position and heat oven to 350 degrees.
Pulse crackers and sugar in food processor until finely ground.
Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
Bake until fragrant and browned around edges, 12 to 14 minutes.
Cool completely.
For the filling:
Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
Add cream cheese and process until combined, about 30 seconds.
Add condensed milk and pudding mix and process until smooth, about 30 seconds.
Scrape down sides of bowl.
Stir gelatin and 2 tablespoons lime juice in small bowl.
Heat in microwave for 15 seconds.
Stir until dissolved.
With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.
Ann Richard's Liberal Chicken from the Houston Chronicle


Ingredients:
boneless skinless chicken breasts, roasted cumin seeds, fresh cilantro, garlic cloves, fresh ginger, fresh lemon juice, paprika, cayenne, salt, sugar, olive oil, lemon

Directions:
Food process all but the olive oil and fresh lemon slices.
Gradually add the 1/2 cup olive oil into the food processor.
Put chicken and the pesto from the processor with sliced lemons into a large ziploc bag for at least 1-2 hours or up to overnight.
Grill.
Eat.