xiaoxl/recipe_data huggingface dataset:
Fall-Off-the-Bone 30-Minute Instant Pot® Ribs
Category: meat-and-poultry
By Cambria_Mae

These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!

Ingredients:
½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

Directions:
Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs. Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce. Broil ribs until sauce is bubbling, about 3 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 racks of ribs

Calories: 414.8
Fat: 23 g
Saturated fat: 8.3 g
Carbohydrates: 32.8 g
Sugars: 25 g
Dietary fiber: 2.1 g
Protein: 18.9 g
Cholesterol: 87.8 mg
Sodium: 1174.5 mg
Cajun Compromise Catfish
Category: seafood
By NOCKO

A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.

Ingredients:
2 pounds catfish fillets, cut into 2 inch pieces
1 cup milk, or as needed
1  egg
¼ cup all-purpose flour
¼ cup cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
1 dash pepper sauce (such as Frank's Red Hot®)  (Optional)
¼ cup oil for frying, or as needed

Directions:
Soak the fish pieces in milk for at least 30 minutes. In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning.  Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish. Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest. Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 447.8
Fat: 22 g
Saturated fat: 5.4 g
Carbohydrates: 18.4 g
Sugars: 3.1 g
Dietary fiber: 1.3 g
Protein: 41.2 g
Cholesterol: 158.1 mg
Sodium: 876.7 mg
Butternut Squash Soup With Coriander and Pumpkin Seed Pesto


Ingredients:
pumpkin, butter, onion, fresh coriander, green chili, garlic clove, olive oil, parmesan cheese, sour cream

Directions:
Preheat the oven to 180°C/fan160°C/350°F/gas 4.
Remove skin, fibres and seeds of the squash/pumpkin and cut into cubes (mine were approximately 5-6cm]. (You may also want to leave the skin on and remove after roasting if this is easier with the particular squash/pumpkin you are using.] Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin (skin-side down if skin wasn't removed]. Roast for about 40 minutes or until tender.
Remove squash from oven and remove skin when cool enough to handle if you haven't done so earlier. You may also want to cut squash into smaller chunks if your pieces are rather big. I didn't cut mine any smaller, as I preferred to cut my squash into smallish chunks before roasting.
Melt the butter in a large pan, add the onion and cook gently for about 10minutes until the onion is very soft but not browned. Add the roasted squash, and any juices from the plate and the stock. Note: I used 1.2 litres of water, but only stock cubes for 1 litre, as you have salted your squash before roasting it, and you will also add parmesan. Cover and simmer for 20 minutes or until squash is ready to be liquidised.
Meanwhile, make the PESTO:
Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish.
Put the rest of the seeds into a food processor with the chilli, garlic, fresh coriander and oil. Blend to a paste. Transfer to a bowl and stir in the parmesan, seasoning to taste.
Finish SOUP:
Leave the soup to cool slightly, then liquidise in batches until smooth. Note: I always use a high pan and a hand-held liquidiser, so I don't need to remove and return the soup. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto (I stirred in all of it, although it was more than 4 tablespoons, but stir in four and check how you like it]and adjust the seasoning.
SERVE:
Ladle into warmed bowls and add a spoonful of sour cream, and sprinkle with the reserved pumkin seeds and coriander leaves.
If you haven't used the whole amount of pesto before, serve it at the table, so everybody can stir in more if desired. Another possibility is to top crackers or toasted bread with it and serve together with the soup.
Sausage and Shrimp Cornbread Stuffing Casserole


Ingredients:
yellow cornmeal, flour, sugar, baking powder, salt, egg, butter, buttermilk, medium shrimp, butter, onion, garlic, celery rib, cumin, smoked sausage, green onions, frozen corn kernels, fresh cilantro, milk, eggs, seasoning salt, black pepper

Directions:
To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
Pour the batter into the hot skillet.
Bake at 450 degrees for 20 minutes or until golden.
Cool the cornbread completely, then cut into 1-inch cubes.
Arrange the cubes in a single layer on a large baking sheet.
Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
Remove from heat (the shrimp will still be slightly raw!] add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
Fold in the cornbread cubes; toss lightly to combine.
Spoon into prepared baking dish.
Bake for about 30 minutes.
Delicious!
Soy Simmered Turkey Legs


Ingredients:
onion, red bell pepper, garlic cloves, raisins, dry sherry, soy sauce, cornstarch, cold water

Directions:
In a slow cooker, combine onion, bell pepper, garlic, chili, and raisins.
Rinse turkey, pat dry and arrange on onion mixture.
Pour in sherry and soy sauce.
Cover and cook on low for 8 hours until turkey pulls away from bones.
Lift turkey to a warm serving dish, and keep warm.
Blend in cornstarch mixture.
Increase heat to high for 10 minutes, stirring 2 or 3 times until sauce is thickened.
Pour sauce over turkey.
Chili Rubbed Steak and Roasted Pepper Salad


Ingredients:
romaine lettuce, olive oil, bell peppers, shallots, parmesan cheese, basil, red wine vinegar, chili powder, brown sugar, paprika, cayenne pepper, salt, ground pepper, garlic powder, onion powder, olive oil

Directions:
1. In a small bowel, combine the chili powder, brown sugar, paprika,cayenne pepper, salt and pepper. Mix together. Rub on both sides of skirt steak. Place in a container and place in fridge for at least 40 minutes to overnight.
2. Preheat the broiler and grill pan on high. Chop bell pepper into 1/2 inch slices. Slice shallot into thin 1/4 inch rings. In an large bowel, toss with 1 TBSP olive oil and place on baking sheet. Slice ciabatta into bite sized pieces. On an separate baking sheet, toss ciabatta with 1 TBSP olive oil. Sprinkle garlic and onion powder  on bread.Place in oven, with veggies on upper rack and bread on lower and cook for 15 minutes.
3. Reverse trays with the bread tray on top and the veggie tray below and cook for 2 more minutes. Cook the bread until it is golden brown. Cook the veggies until they are soft and slightly charred.
4. Meanwhile, cook steak by placing on a hot grill plan for 3 minutes per side.
5. Serve salad. Place romaine on bottom, then half the veggies on each plate, then the croutons, basil, Parmesan cheese and steak. Drizzle read wine vinegar over top.
ENJOY!
World's Best Lemon Meringue Pie


Ingredients:
sugar, cornstarch, salt, water, lemon, butter, lemon juice, lemon juice, sugar

Directions:
In saucepan, mix sugar, cornstarch, and salt; blend in water.
Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
Remove from heat.
Stir a small amount of hot mixture into egg yolks; return to hot mixture.
Bring to boiling and cook one minute, stirring constantly.
Remove from heat.
Add lemon peel and butter.
Slowly stir in 1/3 cup lemon juice.
Cool to lukewarm; pour into cooled pastry crust.
MERINGUE:
Beat egg whites with 1 teaspoon lemon juice to soft peaks.
Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers].
Spread over filling, SEALING to edges of pastry to avoid shrinking.
Bake in moderate oven (350 degrees Fahrenheit] 12 to 15 minutes or until meringue is golden brown.
Cool pie thoroughly.
HBI Light Italian Hoagie


Ingredients:
tomatoes, ham, banana pepper, red onion, provolone cheese

Directions:
. If COLD, assemble sandwich in the following order: bottom bread, 1/2 dressing, spinach, tomato, meat, red and banana peppers, onion, and cheese. Then spread remaining 1/2 of dressing on the top piece of bread and close sandwich (use 2 tooth picks if desired].
Cut in half and serve in specified container with pickle.
If HOT, assemble sandwich in the following order: bottom bread with meat and top bread with cheese. Cook the open face sandwich in the Turbo Chef oven, (Tornado], for about 40 seconds, or until reaches internal temperature of 165F for 15 seconds.
Add the rest of the ingredients in the following order; spinach, tomato, red and banana peppers, onion and the dressing, place the top bread and use 2 tooth picks (if desired].
Slice in half (45 degree angle] and place in Grab N Go container or specified container.
Sheila's Batter for Clams, Shrimp, Scallops, Onion Rings


Ingredients:
egg, salt, pepper, flour, baking powder, milk

Directions:
Add salt and pepper to flour and baking powder.
Mix egg and milk together.
Combine all, and mix well.
Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
Drain on paper towels, and serve hot.
Double Chocolate Chip Frappe


Ingredients:
milk, sugar, chocolate chips, vanilla

Directions:
Mix all ingredients together., Blend on high until mixed., Top with whip cream and sprinkles if desired.
Masala Martini


Ingredients:
fresh lime juice, ground cumin, kosher salt, lemon slice

Directions:
Combine gin, lime juice, simple syrup, cumin, and salt in an ice-filled shaker.
Shake vigorously and strain into a chilled martini glass; garnish with lemon slice.
Wine Fondue
Category: appetizers-and-snacks
By MARCPTOR

A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.

Ingredients:
1 (750 milliliter) bottle white wine
1 (2 inch) piece cinnamon stick
¼ teaspoon ground coriander
10  black peppercorns, crushed
4  whole cloves
1 teaspoon sugar
1 teaspoon salt
1 teaspoon celery salt
¼ teaspoon garlic salt

Directions:
Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

Prep time: 1 min
Cook time: 1 hr 9 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 170.1
Fat: 0.2 g
Carbohydrates: 8.9 g
Sugars: 2.9 g
Dietary fiber: 1.4 g
Protein: 0.6 g
Sodium: 1078.7 mg
Achiote Tilapia (Super Simple)


Ingredients:
garlic cloves, lime, apple cider, Worcestershire sauce

Directions:
Mix achiote paste together all ingredients down to the salt/pepper.
Place fish in a shallow baking dish and pour achiote marinade over top.
Cover dish and place in fridge for 2 hours.
Remove fish from marinade (discard marinade] and place fish on cookie sheet; let stand at room temp for 15 minutes.
Turn oven broiler to high and let heat up for 3-5 minutes.
Place fish under the broiler until cooked (it will flake easily and be opaque in color], approx 5-7 minutes depending upon the heat of oven and the thickness of the fish.
Serve fillets atop saffron rice or serve in corn torillas for excellent fish tacos.
Egg and Avocado Salad
Category: salad
By KIMBRi

This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.

Ingredients:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
6  hard-cooked eggs, chopped
2  avocados - peeled, pitted, and chopped
2 small tomatoes, cored and diced
½ cup chopped red onion
¼ cup chopped fresh cilantro

Directions:
Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.

Prep time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 240.4
Fat: 19.9 g
Saturated fat: 4.2 g
Carbohydrates: 9.5 g
Sugars: 2.5 g
Dietary fiber: 5.2 g
Protein: 8.3 g
Cholesterol: 215.9 mg
Sodium: 293.4 mg
Baked Chicken Breasts (Crock Pot)


Ingredients:
boneless skinless chicken breast halves, butter, dry sherry, dried rosemary, Worcestershire sauce, garlic powder, mushrooms

Directions:
Rinse chicken and pat dry with paper towels.
Place in crock pot. In a saucepan combine remaining ingredients and mix until smooth and hot. Pour over chicken breasts. Cover and cook on low 8-10 hours.
Preserved Lime Tabbouleh Salad


Ingredients:
bulgur, hot water, English cucumber, plum tomato, fresh flat-leaf parsley, shallot, kalamata olives, chickpeas, extra virgin olive oil, fresh lime juice, water, garlic, salt, fresh ground black pepper, sugar, limes, water, kosher salt, limes, black peppercorns, cinnamon stick, bay leaf

Directions:
To make the quick Preserved Limes:
Combine all ingredients for the Quick Preserved Limes in a saucepan; bring to a boil.  Reduce heat, and simmer 1 hour.  Cool to room temperature; cover and refrigerate.  Discard peppercorns, cinnamon, and bay leaf before using.  Yield: 16 servings (serving size: 1 drained lime quarter].
To make the Tabbouleh Salad:
Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour.  Drain.  Combine bulgur, cucumber, and next 5 ingredients (through chickpeas] in a large bowl.
Combine oil and remaining ingredients in a blender; process until smooth.  Pour dressing over bulgur mixture; toss well to coat.
Chicken Scaloppine With Sage and Fontina Cheese - Giada


Ingredients:
chicken cutlets, salt, fresh ground pepper, sage leaves, Fontina cheese, olive oil, garlic clove, white wine, whole tomatoes, red pepper flakes, salt, fresh ground pepper

Directions:
Place chicken cutlets on clean work surface with narrow end facing you.
Sprinkle with salt and pepper.
Place one sage leaf crosswise on each piece of chicken.
Sprinkle each piece of chicken with about 2 TBS. of fontina cheese.
Roll up chicken and secure with one or two toothpicks.
Warm olive oil and halved garlic clove in large skillet over medium heat for about 2 minutes.
Add chicken and brown on all sides, about 3 mins per side.
Remove chicken and remove and discard garlic halves.
Add wine and simmer for about 2 mins, while scraping up brown bits from bottom of pan with wooden spoon.
Combine tomatoes and red pepper flakes in blender and blend until smooth.
Add tomato mixture to reduced wine in pan.
Simmer for about 5 mins for flavors to marry.
Return chicken to pan.
Simmer chicken in tomato sauce for about 10 minutes.
Turn chicken over and simmer until cooked through, about 5-7 minutes.
Remove chicken from pan.
Season tomato sauce with salt and pepper.
Spoon sauce onto plates or platter.
Cut chicken into 1" rounds.
Remove toothpicks.
Place chicken over sauce and serve immediately.
Voodoo Pasta
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

Even if you don't have a lot of time to spend getting dinner together, you can still charm your family with this clever meal idea. In less time than it takes the fusilli to cook, you can conjure up a spicy Alfredo sauce with blackened Smoked Sausage. When the pasta is done, just toss with the sauce. It's pure magic.

Ingredients:
1 (16 ounce) package uncooked fusilli pasta
1 (16 ounce) package Hillshire Farm® Smoked Sausage
1 teaspoon blackened or Cajun seasoning
1 (15 ounce) jar Alfredo sauce
1 cup chopped fresh parsley
1 teaspoon hot sauce, or to taste

Directions:
Cook pasta according to package directions; drain. While pasta is cooking, cut sausage into 1/4-inch slices. Place in bowl and sprinkle with seasoning; toss lightly to evenly coat. Heat a large skillet over medium-high heat for 3 minutes.  Add sausage; cook and stir for 3-4 minutes or until lightly browned.  Stir in  , parsley and hot sauce to taste; heat through. Pour over pasta and toss until well coated. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 (1-3/4 cup) servings

Calories: 735
Fat: 44 g
Saturated fat: 16.5 g
Carbohydrates: 62.7 g
Sugars: 4.9 g
Dietary fiber: 3.6 g
Protein: 23.2 g
Cholesterol: 75.9 mg
Sodium: 1444.1 mg
Chocolate Almond Breakfast Donuts
Category: uncategorized
By Chef John

I'm showing you how to make gluten-free, grain-free, low-carb, high-protein donuts that are healthy enough to eat for breakfast, without all the guilt and shame. You might think "that sounds great, but they must taste terrible like all 'healthy' donuts," but that's the thing--they don't! They taste really good, especially if they're covered in chocolate. These donuts may be topped with melted dark chocolate and garnished with toasted coconut, chopped almonds, or dark chocolate chips if desired.

Ingredients:
nonstick vegetable oil cooking spray
2 large eggs
2 tablespoons vegetable oil
3 tablespoons maple syrup
1 ¼ cups finely ground almond flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
2 tablespoons Dutch-process cocoa powder

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed. Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter. Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan. Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more. Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 6 donuts

Calories: 246.1
Fat: 19.3 g
Saturated fat: 2.4 g
Carbohydrates: 13.6 g
Sugars: 7 g
Dietary fiber: 3.3 g
Protein: 7.9 g
Cholesterol: 62 mg
Sodium: 306.5 mg
Toad in the Hole - Roaring 20's


Ingredients:
eggs, milk, water, mustard, plain flour, sausages

Directions:
Combine eggs, milk, water, mustard and seasoning and add liquid mixture to flour and whisk vigorously to eliminate any lumps.
The consistency should resemble pouring cream.
Rest the batter for more than 15 minutes but no more than a few hours.
Preheat oven to 220C or as hot as it can go.
Meanwhile lightly brown the sausages in a fry pan.
Place sunflower oil into a loaf tin and place it in the oven to preheat until smoking.
Working briskly, pour the batter into the hot oil (cautin -- it will spit and sizzle].
Arrange the sausages int he batter.
Transfer the tin into the oven and bake for 25 to 30 minutes or until puffed and golden.
Cheese-Stuffed Anaheim Peppers


Ingredients:
anaheim chilies, hot red chili pepper, hot green chili pepper, cream cheese, feta cheese, fresh herb, fresh ground pepper

Directions:
Cut stalk end of Anaheim peppers and remove seeds.
Split small chili peppers, remove seeds and chop them finely.
Put cream cheese and feta cheese in bowl an combine well (or use food processor].  Season with pepper.
Add chopped chili peppers and herbs and mix well.
Stuff the peppers with the cheese mixture and chill for a few hours.
When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.
Turkey Lasagna


Ingredients:
ground turkey, water, tomato sauce, cheddar cheese, mozzarella cheese, salt, fresh ground pepper

Directions:
Preheat oven to 375°F.
Heat the oil in large heavy pan add ground turkey, salt, pepper and and cook on high heat until no longer pink.
Add tomato sauce, stir well and let it simmer for 5 minutes.
In a medium bowl empty cans cream of chicken soup add water and stir.
In 9x13x2-inch baking pan, spread 1/3 of tomato sauce on top 1/3 white sauce and 4 sheets uncooked lasagna noodles. Then alternate layers of tomato sauce, white sauce, lasagna ending with tomato and white sauce.
Sprinkle cheese on top.
Cover with aluminum foil and bake 30 minutes than uncover and bake 15 minutes until lightly browned and bubbling.
Allow to stand for 20 minutes before cutting.
If you like your lasagna more firm serve it next day. Tastes even better.
Cheesy Hash Brown Casserole


Ingredients:
frozen hash browns, sour cream, cheddar cheese

Directions:
Preheat oven to 350., Mix everything together., Spread in 13x9 pan., Save some cheese for the top., Bake 15 minutes.