xiaoxl/recipe_data huggingface dataset:
Cherry Pork Chops


Ingredients:
"cherry pie filling"

Directions:
"Pour pie filling into pot. Add pork Chops and stir to coat with filling. Cover and cook on low all day."
Buttermilk Pecan Pound Cake


Ingredients:
butter, sugar, eggs, buttermilk, baking soda, flour, vanilla, pecans

Directions:
Cream together sugar and butter- add eggs and beat well.
Alternately add milk, soda and flour to above mixture- adding flour last.
Add in Flavorings, and mix well.
Grease tube pan.
DO NOT FLOUR.
Spread chopped nuts evenly on bottom of pan and pour batter over nuts.
(nuts maybe omitted].
Bake at 310 to 325 degrees for 1 1/2 hours.
Let cool slightly before removing from pan.
Elegant Berry Trifle


Ingredients:
vanilla instant pudding mix, heavy cream, powdered sugar, vanilla extract

Directions:
PREPARE pudding mixes according to package directions. Blend in 1 teaspoon almond extract; set aside. Combine remaining 1/2 teaspoon extract with grape juice in small bowl; set aside.
SPREAD 1/4 of pound cake slices with raspberry preserves and 1/4 with blackberry jam; top each spread slice with unspread slice to form "sandwiches." Cut sandwiches into 3/4-inch pieces. Reserve a few pieces for garnish; sprinkle remaining pieces with grape juice mixture.
SPOON 1/3 of pudding into 6-cup dessert dish or trifle bowl. Alternate raspberry and blackberry cake pieces in pattern on pudding, using half of pieces. Repeat layers; top with remaining pudding. Refrigerate several hours.
Shortly before serving: WHIP cream with powdered sugar and vanilla extract until soft peaks form. Sprinkle crushed macaroons around edge of dish. Pipe rosettes or spoon dollops of whipped cream on top of trifle; garnish with reserved cake pieces.
Tip: Add fresh berries between layers if desired.
Savory Oven Baked Chicken


Ingredients:
parmesan cheese, parsley, pepper, salt, butter, garlic, boneless skinless chicken breasts

Directions:
Heat oven to 375º. Combine breadcrumbs, cheese, parsley, pepper and salt in a shallow bowl.
Combine butter and garlic in a 9in pie pan. Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly. Place chicken breasts into ungreased 13x9 baking pan. Drizzle with any remaining butter mixture.
Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork.
Tasty Chicken Strips


Ingredients:
boneless skinless chicken breasts, butter, extra virgin olive oil, garlic clove

Directions:
Season chicken strips with salt and pepper.
Put butter and garlic in a microwave safe bowl, and microwave on high for one minute.
Coat chicken with butter mixture, then coat with breadcrumbs;set aside.
Heat oil in a non-stick frying pan over medium heat.
Add chicken, and cook; about 3 to 4 minutes on each side.
Transfer to paper towels to drain.
Great served warm or room temperature.
Classic Butter Crust Bread


Ingredients:
white sugar, salt, buttermilk, butter, flour, bread machine yeast, butter

Directions:
Add sugar, salt, buttermilk and better to the bread pan., 2. Spoon flour on top of liquid. Add yeast., 3. Select Basic/White cycle and Light  Crust setting and press Start., Topping: After bread final rise and just before baking, press Pause., Raise the  lid, cut 1/2 inch slash down the length of the bread., and brush with melted butter. Close lid and press Start to continue cycle., I prefer using the Dough cycle, remove, shape, let rise and bake in the oven,.
Beer-Enhanced Pulled Pork


Ingredients:
boneless pork loin, red ale

Directions:
Trim excess fat off of pork loin.
Mix together beer, juice, and rib rub, give time for rub to dissolve.
Use meat injector and inject marinade all throughout the loin.
Season outside of loin with rib rub.
Pour excess marinade in pan and place loin in there.
Utilize smoker and set temperature to 250 degrees, add wood 3 different times while cooking.
Meat needs to reach 180-185 degrees, 6-7 hours approximately.
Let cool and pull meat apart with two forks.
Different beers could work, but Irish red ales are good for cooking. Avoid IPA's they make food very bitter. Light ales such as Coors will provide only minimal flavoring. Consider ones that blend well with apple flavoring.
I am sure you could do this in a crockpot, but you would lose out on some of the smoke flavor. You could add a little liquid smoke to provide some of that flavoring.
Caramel Layer Cake (Light)


Ingredients:
cake flour, light brown sugar, butter, egg substitute, cake flour, baking powder, baking soda, salt, nonfat milk, dark brown sugar, butter, vanilla extract, salt, sweetened condensed milk

Directions:
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch] round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.
Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.
To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.
Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Grilled Bacon-Wrapped Tilapia & Fresh Fruit Salsa #RSC


Ingredients:
smoked bacon, pepper, garlic powder, lime, sweet onion, red bell pepper, honey, fresh cilantro

Directions:
For the Salsa: Find the butt of the peach and slice the peach all the way around the pit. Twist to release the flesh from the pit, and remove the pit from the other half of the flesh by prying it loose with a spoon. Do this with the other peach and set aside.
Mince the onion and the red bell pepper and pour them in a medium sized bowl. Chop the peach halves into bite sized pieces and pour in with the onion and pepper. Squeeze the juice from one of the lime halves over the peaches, onion, and peppers, followed by the honey, and season to taste with the salt and pepper. Mince the cilantro and add to taste. Mix thoroughly, cover with plastic wrap and refrigerate 30 minutes, at least.
For the Tilapia Fillets: Ready the grill with enough charcoal to burn around 375 to 425 degrees for at least 30 - 45 minutes. Accumulate charcoal to be sure that the heat is concentrated mostly in the middle.
Wrap the tilapia fillets in two slices of bacon a peice, drizzle with lime juice from the other half the sliced lime, to taste. Season to taste with pepper and garlic powder. Place the tilapia fillets onto a sheet of Reynolds Wrap Alluminum Foil. Fold the wrap in half, longway, fold one side over the other to create a seal. Turn and fold the open sides to create two more seals.
Place indirect from the heat on the charcoal grill, seal side up and grill until the fish fillets are flakey and the bacon is thoroughly cooked, about 30 to 40 minutes. Remove from heat and let set a moment before opening.
Top the fillets with fresh peach salsa and close the wrap to warm the salsa through but not to cook. Serve in the alluminum foil on a large plate with grilled sliced seasoned tomatoes and a grilled flour tortilla. Garnish with more peach salsa and a sprig of cilantro.
Thumbprint Cookies I
Category: desserts
By C. Keith

I usually make these around Christmas.

Ingredients:
½ cup butter, softened
¼ cup packed brown sugar
1  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ cup finely chopped walnuts
⅔ cup any flavor fruit jam
¼ teaspoon salt

Directions:
Preheat oven to 300 degrees F.  Grease cookie sheets. Separate egg, reserving egg white.  Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt,  mixing well. Shape dough into balls.  Roll in egg white, then walnuts.  Place on cookie sheets about 2 inches apart.  Bake for 5 minutes. Remove cookies from oven.  With thumb, dent each cookie.  Put jelly or preserves in each thumbprint.  Bake for another 8 minutes.

Yields: 2 dozen

Calories: 194.6
Fat: 9.8 g
Saturated fat: 5.2 g
Carbohydrates: 25 g
Sugars: 13.1 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 35.8 mg
Sodium: 116 mg
Apricot Raisin Jam


Ingredients:
lemon peel, golden raisin, walnuts, maraschino cherries, lemon juice

Directions:
"Blend the ingredients and store covered in the refrigerator."
Simple Buffalo Chicken Wings


Ingredients:
salt, cayenne pepper, chicken wings, vinegar

Directions:
Mix the chicken wings, salt , cayenne pepper and vinegar., Add 2 cups of water., cook it for about 90 minutes, until the wings are fully cooked ., Serve hot.
Fabulous Fargozas
Category: bread
By FunwithFood

A moist and tender cheese, garlic, onion and rosemary muffin is quick to make and wonderful served alongside homemade soup, especially potato or Italian-flavored soups. It's a nice change from yeast-type breads or rolls.

Ingredients:
2 cups all-purpose flour
3 tablespoons white sugar
½ teaspoon salt
1 tablespoon baking powder
1 tablespoon dried rosemary
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 small onion, minced
2 teaspoons crushed garlic
1  egg, beaten
1 cup milk
¼ cup butter, melted

Directions:
Preheat  oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat  oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full. Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 185.4
Fat: 7.6 g
Saturated fat: 4.6 g
Carbohydrates: 21.6 g
Sugars: 4.6 g
Dietary fiber: 0.8 g
Protein: 7.6 g
Cholesterol: 37.8 mg
Sodium: 336 mg
Cherry Delight Salad


Ingredients:
cherry pie filling, crushed pineapple, Cool Whip, sweetened condensed milk, walnuts

Directions:
Mix all of the ingredients together and chill overnight., Enjoy!, Cooking time refers to chill time.
Venison Hot Dogs for the Grill


Ingredients:
sugar, salt, water, garlic, ground ginger, pepper, ground mace

Directions:
Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people].
Place casing end over stuffing tube and hold.
Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
Tie end off.
Push meat thru steadily, filling casing.
Let sausage coil as you fill.
Gently pinch casing and twist 3-4 times.
Creamy Scalloped Potatoes


Ingredients:
butter, onion, garlic, flour, seasoning salt, black pepper, cayenne pepper, half-and-half cream, cheddar cheese, swiss cheese, parmesan cheese, potatoes, parmesan cheese

Directions:
Set oven to 375 degrees (oven rack set to second-lowest position].
Grease a 13 x 9-inch baking dish (or larger].
For the sauce; melt butter in a medium heavy-bottomed saucepan over medium heat; add in onion and garlic and saute for 3 minutes.
Add in flour and whisk 1 minute.
Slowly add in half and half cream and cook stirring until thickened, smooth and bubbly.
Add in seasoned salt, black pepper and cayenne.
Reduce heat to low and mix in the cheddar cheese, Swiss cheese and 1/4 cup parmesan cheese; stir with a wooden spoon until the the cheese has melted and the mixture is smooth (about 1-2 minutes] remove from heat.
Layer the potatoes into the baking dish (does not have to be in an even layer].
Pour the cheese sauce over, then mix the sauce using a spatula or a wooden spoon to coat the sauce with the potatoes.
Sprinkle with 1/2 cup grated Parmesan cheese (or to taste].
Bake covered for about 30 minutes.
Remove foil and continue to bake until the top is browned and the potatoes are tender About 35-40 minutes (baking time will vary depending on the size of the potato slices].
Ground Turkey & Noodle Paprikash


Ingredients:
olive oil, ground turkey, garlic, onion, paprika, thyme, nonfat beef broth, fat free sour cream, flour, broccoli florets

Directions:
1. In dutch oven, saute onions & garlic. Add ground turkey and scramble until no longer pink.
2. Drain excess fat.
3. Stir in paprika and thyme.
4. Add broth and uncooked noodles, bring to a boil.
5. Reduce heat and simmer for 10 minutes, stirring occasionally.
6. Mix sour cream with flour then stir into noodle mixture.
7. Simmer for an additional 3 minutes, stirring until thickened.
8. Serve over steamed broccoli.
Vegan Mac N Cheese Aka Creamy Cashew Macaroni


Ingredients:
unsalted cashews, unsweetened coconut milk, boiling water, vegetable bouillon cube, garlic cloves, nutritional yeast flakes, rice vinegar

Directions:
Cook pasta as directed on package.  Drain and set aside in a large bowl. Cover so it won't dry out.
Grind cashews in food processor on high speed until relatively smooth.  It's okay if the result is rather grainy looking, so long as what you have is mostly a thick paste.
With processor on low speed, slowly add in the entire can of coconut milk.
Dissolve the bullion cube in the hot water completely.  Again with processor on low speed, slowly pour into the cashew/coconut milk mixture to incorporate fully.
Add in the garlic and blend.
Still on slow speed, add in the nutritional yeast, 2TB at a time.  Taste after each 2TB to determine the taste that suits you.  More nutritional yeast = more cheddar-y type flavor, however, some people do not like the yeast-y flavor it can impart.  Add in as much or as little as suits you.
Add in the vinegar the same way, starting with about 1TB, then adding in more 1tsp at a time, tasting after each tsp to determine what you like.  The more vinegar you add, the more "sharp" taste you get.  For a very sharp taste, try white vinegar.
Salt and pepper to taste.
Once the sauce is at your satisfaction, pour over the pasta and mix well.  Add in water (or make some additional broth] if you prefer a thinner sauce.  Refrigerate any leftover sauce.
I coupled this with some braised spinach (2 bunches of fresh spinach coarsely chopped and sautéed in 2TB olive oil over medium heat for about 3 minutes], that I threw right into the bowl (you can see the spinach in the picture above].  Other veggies that would probably pair nicely: peas, braised julienne carrots, steamed broccoli, steamed asparagus tips.
Asian-Inspired Meatballs and Spaghetti


Ingredients:
ground pork, panko breadcrumbs, sesame seeds, cilantro, garlic cloves, green onion, egg, brown sugar, white wine, soy sauce, fresh ginger

Directions:
In a saucepan, over low heat, add the brown sugar, white wine and soy sauce. Stir and cook just until the sugar melts, about 2 minutes. Add the ginger and Sriracha; stir and continue to simmer over very low heat, for 10 minutes. Remove from the heat; set aside.
In a large bowl, add all of the meatball ingredients. Using your hands, mix well.  Form the mixture into small meatballs.
In a shallow frying pan, add about a 1/4 inch of safflower oil; heat until hot, about 2 minutes. Add the meatballs a few at a time. Brown each side. Remove to a paper towel. Repeat the process.
Once all the meatballs are browned, wipe out the excess oil from the frying pan with a paper towel (do not rinse or wash] and place the meatballs back into the pan.  Pour the sauce over the top, and let simmer over very low heat for 15 minutes.  Stir occasionally to prevent sticking.
Right before serving, cook the noodles according to the package direction. Drain. Toss with a teaspoon of safflower oil to prevent noodles from sticking.
Add the meatballs to the noodles. If the sauce is a bit thin, raise the heat and cook down a bit until it is thick. Pour over the noodles, gently toss.
Chicken Gravy (Easy!)


Ingredients:
low sodium chicken broth, cornstarch, poultry seasoning

Directions:
Bring chicken stock to a boil., Dissolve cornstarch in a small amount of cold water and add to chicken stock., Season to taste with poultry seasoning and cook until thickened., Serve!
Scrambled Eggs with Spiced Mushrooms


Ingredients:
olive oil, butter, onion, small mushroom, sweet Hungarian paprika, cayenne pepper, ground cumin, eggs, parsley

Directions:
Heat the oil in a medium skillet over medium-high heat., Add the onion and saute over medium heat for 5 minutes., Add the mushrooms, salt, pepper, paprika, and cumin., Saute, stirring often, for 5 minutes, or until tender and lightly browned., Beat the eggs with a pinch of salt and cayenne., Reduce the heat under the skillet with the mushrooms to low., Add the eggs and scramble them, stirring often, until they are set to taste., Remove from heat and stir in the parsley., Taste, adjust seasoning, and serve.
Purple Rice Balls


Ingredients:
sweet rice, rice, water, sugar

Directions:
Add sweet rice and pirurutong rice in rice cooker, along with 2 cups of water.
Mix the rice up to get the two rice types combined, and cook.
When the rice is done, use a wooden spoon and fold in the remaining ingredients. I find it easiest to do this while the rice pot is still in the cooker.
Allow to cool for 15-20 minutes.
Get a baking sheet or flat pan that will fit in your refrigerator.
Line baking sheet with parchment paper or waxed paper.
Use a small cookie dough scoop and scoop out balls of rice onto baking sheet.
Place sheet in refrigerator.
Once the rice balls have cooled, they may be transferred to a container for storage in the refrigerator.
Enjoy!
Lower-Calorie Directions:
Substitute 1 cup pourable Splenda and 1-1/2 cups unsweetened shredded coconut. When adding in to the rice, add in a bit of Splenda at a time or it may clump.
Pirurutong rice: This is a Filipino rice which appears dark in uncooked form. You might be able to find it in Asian grocery stores or get some online. It may also go by the name "Purple Rice", you can find it online, too.
This recipe was originally from Hawaiian Electric Company's website, I added lower-calorie directions (how I personally make the dish] and the coconut extract.
Mediterranean Picnic Loaf


Ingredients:
pesto sauce, plum tomatoes, olive oil, mozzarella cheese, butter

Directions:
Slice a lid from the top of the loaf and set aside., Remove and discard the inside of the loaf, leaving a 1cm wall., Spread pesto over the inside of the loaf., Place half the sliced chicken on base, top with half spinach leaves., Add half tomatoes and half the olive oil-season lightly., Add layers of cheese, artichokes, top with remaining tomatoes., Next lay salami and olives on top and add remaining chicken and spinach., Drizzle over the rest of the olive oil and season., Butter the lid and replace it on the loaf., Wrap the loaf tightly in cling film and refrigerate over night., Cut into generous wedges to serve.
Belgian Waffles
Category: bread
By Bobbi Jo

Belgian waffles are tender and flavorful waffles made with yeast. They're great topped with butter, whipped cream and fresh fruit.

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm milk (110 degrees F/45 degrees C)
3  egg yolks
2 ¾ cups warm milk  (110 degrees F/45 degrees C)
¾ cup butter, melted and cooled to lukewarm
½ cup white sugar
1 ½ teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3  egg whites

Directions:
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm  milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap.  Let rise in a warm place until doubled in volume, about 1 hour. Preheat the waffle iron.  Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron.  Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 8 waffles

Calories: 505.7
Fat: 21.4 g
Saturated fat: 12.8 g
Carbohydrates: 65.3 g
Sugars: 17.2 g
Dietary fiber: 1.9 g
Protein: 12.3 g
Cholesterol: 129.9 mg
Sodium: 621.7 mg
Tomato Corn Risotto With Shrimp


Ingredients:
diced tomatoes, vegetable broth, butter, onion, garlic cloves, arborio rice, dry white wine, fresh corn kernels, shrimp, parmesan cheese, fresh basil leaf, salt, ground black pepper

Directions:
Drain tomatoes into a sieve; allow the liquids to drain into a saucepan. Add the vegetable broth, and heat to a simmer. Keep the pan over low heat.
Melt 2 tbsp butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook 1 minute more, until fragrant. Add the rice, stirring constantly for 1 minute. Add the white wine and stir until completely absorbed.
Begin to add the heated broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, tomatoes and shrimp, along with the last of the broth. Cook, stirring frequently, until the rice is tender but al dente, and the shrimp is pink and cooked through. This should take 18 to 20 minutes of cooking in total.
Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.
Homemade Custard (PastryCream)


Ingredients:
sugar, vanilla extract, flour, cornflour, butter

Directions:
In a large pot pour milk and half of the sugar and bring to just below boil. Reduce heat to medium.
Meanwhile in a bowl whisk egg yolks with the remaining sugar, flour and vanilla. Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on low heat], stirring with a wooden spoon. Keep stirring until custard thickens, or for at least 5 minutes.
Turn off heat and add butter, which will thicken the custard even more, after it cools down. Stir again and remove from heat. You can strain custard to get rid of any lumps.
Serve warm, at room temperature or cold.
Better Than Caviar Egg Salad Araby


Ingredients:
hard-boiled eggs, salt, pepper, za'atar spice mix, mozzarella cheese, olive oil, green onion, tomatoes

Directions:
Grate hard boiled eggs on dinner plate., Sprinkle with salt and pepper., Sprinkle za'atar on top., Grate cheese on top., Drizzle with olive oil., Sprinkle sliced green onions on top., Arrange diced tomato around the dish., Serve with hot pita bread.
Ranch Pork Burgers #RSC


Ingredients:
ground pork, parmesan cheese, pickle juice, fresh chives, egg, salt, pepper

Directions:
in large bowl combine all ingredients, form 4 even patties.
put in fridge until pan is heated.
heat large pan with small amount of oil, then cook patties 10 minutes;.
5 minutes each side.
cook until temp reaches 165 or brown on each side.
Nuoc Cham


Ingredients:
fish sauce, water, sugar, lime juice, garlic cloves, carrot

Directions:
Combine all the above ingredients., Stir until sugar dissolves.