xiaoxl/recipe_data huggingface dataset:
Prime Rib - It's Easier Than You Think
Category: main-dish
By KLEVEAR

When I first tried cooking prime rib, I was nervous; it cost a lot of money, and I didn't want to ruin it. Well it turns out prime rib is easy but it is essential that you have a good thermometer. You probably spent $30+ on the meat. Save your investment and spend another $25 on a good thermometer with a probe and an alarm if you don't have one already. By following the rule about the temperature, you can scale this recipe. Cut the bones off the bottom of the roast and serve separately or save for another time. Slice the roast and serve with creamy horseradish, if desired.

Ingredients:
1 (5 pound) bone-in beef prime rib roast
1 tablespoon olive oil
2 teaspoons Montreal-style steak seasoning (such as McCormick®)
1 teaspoon chopped garlic
1 teaspoon Italian seasoning
1 teaspoon mustard powder

Directions:
Place roast, bone side down, in a roasting pan. Mix olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl; spread over the roast. Allow roast to come to room temperature, about 45 minutes. Preheat oven to 450 degrees F (230 degrees C). Bake roast in the preheated oven for 20 minutes. Insert a meat thermometer in the thickest part of the roast away from the bone. Reduce oven temperature to 325 degrees F (165 degrees C). Continue to cook in the oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area  10 to 15 minutes before slicing.

Prep time: 10 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 55 mins
Yields: 10 servings

Calories: 437
Fat: 38.1 g
Saturated fat: 15.7 g
Carbohydrates: 0.5 g
Dietary fiber: 0.1 g
Protein: 21.5 g
Cholesterol: 85.3 mg
Sodium: 246.1 mg
Sushi Rolls


Ingredients:
cooked rice, rice vinegar, sugar, salt, nori

Directions:
Cook rice according to package instructions.
Mix vinegar, sugar and salt.
Cut vinegar mixture into cooked rice until well combined.
To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands.
Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
Place your filling in a center line on the nori sheet.
Begin rolling by carefully folding over the top edge and starting the roll.
Continue to roll, keeping the roll as tight as possible.
Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
Some Possible Sushi Filling Combos----------.
Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
Mix and match to suit your taste.
Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
California Roll-- Imitation crab meat, mayonnaise and avocado.
Salmon& Asparagus (one of my personal creations]-- Leftover cooked salmon (grilled tastes best] with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.
Slow Cooker Beef Stew


Ingredients:
olive oil, onions, tomato paste, garlic cloves, low sodium chicken broth, low sodium beef broth, low sodium soy sauce, minute tapioca, bay leaves, carrot, parsnip, turnip, thyme, fresh ground black pepper, salt

Directions:
Heat 1 TBSP oil in a nonstick skillet over medium heat until the oil is shimmering.  Add the onion, tomato paste, garlic, and 1/4 tsp salt ad cook until the onions are soft & lightly browned (about 10-15 minutes].
Stir in the chicken broth, scraping up any browned in bits.
Pour the onion mixture into the slow cooker.  Stir in the beef broth, meat, soy sauce, tapioca, and bay leaves.
In a large mixing bowl, toss the potatoes, carrots, parsnips, turnips, 1 TBSP oil, and 1 tsp thyme.  Season with salt & pepper.
Wrap the vegetable mixture in a large piece of aluminum foil to make a pouch/packet that will fit in the top of the slow cooker (or use an aluminum oven bag].
Set the vegetable packet in the slow cooker on top of the meat mixture.
Cover and cook on low for 9-11 hours (or high for 5-7 hours].
Transfer the veggie packet to a plate.
Let the stew settle for 5 minutes or so, then skim any excess fat from the top with a large flat spoon, tilting the cooker insert if necessary.  Remove & discard the bay leaves.
Carefully open the veggie packet, watching for steam.  Stir the veggies and any of their juices into the meat mixture.
Stir in the peas and 1 tsp thyme.  Let stand about 5 minutes for the peas to heat through.
Season with salt & pepper to taste and serve.
Pear Craisin Bread


Ingredients:
eggs, brown sugar, white sugar, salt, baking powder, baking soda, cinnamon, vanilla, flour, pears, pecans, craisins

Directions:
Heat oven to 325°F
Mix all wet ingredients with mixer; add the dry ingredients and finally mix in the pears, nuts and craisins.
Grease 2 loaf pans, divide the dough between the 2 pans.
Bake for 1 hr 15 min to 1 hour 30 min or until a toothpick inserted comes out clean. The bread does have a dark appearance so don't be alarmed by that.
Mouthwatering Crabmeat Pan Seared Filets
Category: meat-and-poultry
By kk0301

This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.

Ingredients:
1 pound fresh lump crabmeat
3 tablespoons butter, melted and cooled
2 tablespoons olive oil
2 (8 ounce) filet mignon steaks
coarse sea salt and coarsely ground black pepper to taste

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve. Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 761.4
Fat: 48.2 g
Saturated fat: 18.8 g
Carbohydrates: 1.7 g
Protein: 76.4 g
Cholesterol: 289.7 mg
Sodium: 1033.4 mg
E-Z Artichoke and Cheese Bruschetta


Ingredients:
basil leaves, shallot, sun-dried tomatoes packed in oil, olive oil, key lime juice, parmesan cheese, asiago cheese, cayenne pepper

Directions:
Slice French bread into about 6 or more semi-thin pieces, Brush olive oil on both sides of the bread, Place on top of an aluminum foil lined pan, Bake in a toaster oven at 350 degrees for a few minute until toasted (turn if need be to toast both sides], Then remove .
In a food blender (or hand chop] add the artichoke hearts, 2 tablespoons marinate liquid, fresh basil, shallots, key lime juice, Parmesan cheese and cayenne pepper, then puree a little (but NOT finely].
Place scoops of the artichoke mixture on top of the toasted bread slices, Put Asiago cheese on each piece of bread, Then a small piece of the sun-dried tomato as well.
Finally, place in the toaster oven for a minute or less to melt the cheese.
Serve and enjoy.
Cream Scones


Ingredients:
all-purpose flour, sugar, salt, baking powder, heavy cream

Directions:
Preheat oven to 425°F.
In a large bowl, sift together the dry ingredients.
Gradually add enough of the cream to form a soft dough.
Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise.
Roll out to a 1/2- to 3/4-inch thickness.
Cut into 2 inch rounds with a sharp knife or use a cookie cutter.
Arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one.
Bake for 10 to 12 minutes or until golden brown.
Maple Millet Cakes


Ingredients:
sweet potato, yogurt, sea salt, whole wheat flour, coconut oil, pecans, pure maple syrup

Directions:
Mix together leftover millet and sweet potato, yogurt (if too dry], and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties.
Dredge patties in whole wheat flour.
Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side.
Top with toasted pecans and lots of maple syrup.
Hope you enjoy!
**Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.
Bananas Foster Truffles


Ingredients:
salted butter, sugar, bananas, spiced rum, cocoa powder, dragees

Directions:
Combine chocolates in a bowl and set aside.
In a saucepan, combine butter and sugar. Bring to a boil.
Cook mixture for 2 minutes, until beginning to turn golden, then add the bananas and cook, stirring frequently, for 5 minutes.
Stir in rum and cook 1 minute.
Remove from heat, stir in cocoa and let sit 1 minute.
Pour banana mixture over the chocolates in the bowl and stir gently until melted and combined.
Place in the fridge and chill overnight, until firm.
Roll into balls and dredge in cocoa. Decorate with glitter or dragees as desired.
Asparagus Pie
Category: side-dish
By Chef John

This dish is similar to a clafoutis but is savory.

Ingredients:
½ cup flour
½ teaspoon salt
¾ teaspoon white sugar
1 pinch fresh ground black pepper
1 teaspoon chopped fresh thyme
1 ¼ cups milk
3  large eggs
1 tablespoon lemon zest
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
¼ teaspoon salt
2 tablespoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter the inside edges of a 2-quart casserole dish. Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth. Whisk eggs and lemon zest into milk mixture to form a smooth batter. Melt butter in a heavy skillet over medium heat. Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes. Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top. Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

Prep time: 15 mins
Cook time: 42 mins
Total time: 57 mins
Yields: 8 servings

Calories: 113.4
Fat: 5.6 g
Saturated fat: 2.9 g
Carbohydrates: 10.7 g
Sugars: 3.4 g
Dietary fiber: 1.5 g
Protein: 5.7 g
Cholesterol: 80.4 mg
Sodium: 281.7 mg
Jerk Pork Chops


Ingredients:
light brown sugar, boneless pork chops, olive oil, salt, spiced rum, chicken broth, cilantro

Directions:
Combine brown sugar and jerk seasoning.  Rub mixture over both sides of pork chops; let stand while cooking peppers.
Heat oil in large skillet over medium heat.  Add peppers and salt; cook, stirring occasionally, until tender, 5 minutes.  Remove to a plate; cover to keep warm.
In same skillet over medium-high heat, cook pork chops, turning once, until browned and just cooked through, 4-5 minutes per side.  Remove pork to plate with peppers.
Add rum to skillet; bring to a boil.  Cook 30 seconds, scraping bits on bottom of skillet.  Return peppers, pork chops and any juices on plate to skillet; heat through, about 1 minute.  If desired, garnish with cilantro.
Chickpea Loaf With Hazelnuts


Ingredients:
chickpeas, raisins, hazelnuts, potatoes, onion, olive oil, salt, black pepper

Directions:
Soak raisins (if using] for a few hours to plump them up.
Preheat oven to 150°C Line a loaf pan with foil.
Finely chop onion. Peel and finely grate potatoes.
Drain and rinse chickpeas. Mash.
Combine onion, potatoes and chickpeas. Add raisins, oil and seasonings. Mix well.
Transfer mixture to prepared pan, press down gently and smooth the surface. Bake in the preheated oven for about 20 minutes.
Turkey Sausage Jambalaya


Ingredients:
diced tomatoes with basil oregano and garlic, Spanish rice, garlic cloves, onion, red bell pepper, olive oil

Directions:
"In a non-stick frying pan brown turkey sausage (all sides] under low flame. When turkey sausage is browned, remove from pan and cut to 1/4 inch then add back in with can of Del Monte Diced tomatos, simmer on a super low flame until rice is ready.  In another pot, heat olive oil add garlic and onion until golden (do not brown] then add chopped up red pepper and saute about a minute or two.  Add 3 1/2 cups of water, bring to a boil and add Goya Yellow Spanish Rice and follow rice instructions minus 5 minutes.  Add rice mixture to turkey sausage mixture, mix well and cook for 5 minutes under low flame then serve."
Grilled Potatoes


Ingredients:
russet potatoes, butter, salt, black pepper, garlic powder

Directions:
"Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potato slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook untli grilled through. House Seasoning: Combine salt, pepper and garlic powder in a small bowl."
Hard Apple Cider Marinated Pork Chops


Ingredients:
salt, hard alcoholic cider, olive oil, garlic cloves, sriracha sauce, black pepper, paprika

Directions:
Combine 1/2 bottle of the hard cider, salt, and Siracha sauce in a gallon sized sealable bag or marinating container.  Mix well, and add pork chops.
Marinate pork chops in cider mixture for one hour, turning halfway through (for extra flavor, prick holes in the pork chops with a fork].  Marinate the pork chops in the refrigerator to ensure freshness.
While the pork chops are marinating, slice the onion.  Onion slices should be no thicker than 1/8 inch.  Separate the onion slices so all layers are loose.
Once pork chops are finished marinating, combine the remainder of the cider, Old Bay, olive oil, Italian seasoning, and black pepper in a large nonstick saucepan, and heat over medium heat until the mixture starts to boil/sizzle.
Add garlic and onions, and saute until the onions start to soften.
Add the pork chops, and saute until the chops are cooked through (about 10 minutes], turning once.  After you turn the pork chops, sprinkle with the paprika to give the chops some color.  Note: while sauteing the pork chops, make sure that you don't have any of the onions under them.  Allowing the pork chops to rest on the bottom of the pan and cook in the cider mixture allows them to cook faster and to soak up more of the flavors of the saute.
Once pork chops are completely cooked, remove from pan and place on dinner plates, sprinkling them with a pinch of salt (to taste].  Garnish with the sauteed onions on top of the pork chops and serve.
Sassy Pesto Pasta and Veggies


Ingredients:
rotini pasta, olive oil, onion, green bell peppers, red bell pepper, garlic cloves, zucchini, acorn squash, eggplant, salt, lemon pepper, sun-dried tomato, pesto sauce, parmesan cheese, fresh mozzarella cheese

Directions:
Bake acorn squash in oven just until tender. If you are using eggplant, peel and cube the eggplant and toss with a bit of olive oil, roasting until slightly tender.
Cook pasta al dente per package instructions.
Saute in large skillet over medium to med.-high heat onion, pepper, and garlic about 4 minutes.
Add zucchini, acorn squash or eggplant and saute until squash is lightly browned and onions are tender about 6 minutes.
Lower heat to medium low.
Add seasonings and sundried tomatoes and mix well.
Add precooked pasta, pesto, parmesan cheese and mix well.
Heat until well blended and pasta has absorbed some of the pesto, about 5 minutes.
Add fresh mozzarella.
Adjust spices to your personal taste.
Buono Gusto!
Egg Sandwich


Ingredients:
eggs, butter, curry powder, mayonnaise

Directions:
Mash boiled eggs with a fork.
Put butter in bowl, add eggs.
Add curry powder and then mayonnaise a little at a time to get the right texture which is creamy. Be careful not to make them dry.
Cut crusts of bread, unless you particularly like crusts.
Spread egg mixture on two slices bread.
Top with other slices and cut into 4 squares or 4 triangles or even into soldiers to entertain younger children.
MANDARIN ORANGE VINAIGRETTE


Ingredients:
white wine vinegar, honey, Dijon mustard, white pepper, sea salt

Directions:
In a medium bowl, add orange curd. Emulsify the grapeseed oil by slowly pouring in the oil, whisking constantly. Continue whisking to incorporate sesame oil as well as white wine vinegar.
Add honey, mustard then season with black pepper and salt; whisk well to blend ingredients. Serve over salad. Makes 1 cup.
Cream of Hearts of Palm Soup


Ingredients:
hearts of palm, butter, flour, milk, heavy cream, white pepper

Directions:
Drain and rinse the palm hearts then place in a food processor and puree., Melt butter in a saute pan., Add flour and cook over low heat stirring constantly into a blonde roux., Slowly add warm chicken stock stirring with a wire whip so it is lump free., Blend in the palm hearts., Add the milk and cream just before serving., Bring to serving temperature but do not allow to boil., Add a little pepper to accent the taste.
No Bake Cream Cheese Pie


Ingredients:
graham cracker crust, cream cheese, lemon juice, vanilla

Directions:
"1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit."
baked ziti


Ingredients:
ziti pasta, ricotta cheese, mozzarella cheese, parmesan cheese

Directions:
preheat oven to 375 degrees.
Meanwhile, cook pasta until al dente and drain.
in a medium sized bowl, combine the tomato sauce, mozarella and ricotta cheeses.
Add the pasta to the sauce mixture and combine.
Pour the pasta into a casserole dish, and top with parmesan.
Bake, covered with aluminum foil for 30- 35 minutes until cheese is bubbly and slightly browned.
Five-Spice Chicken Wings
Category: appetizers-and-snacks
By LIKEN74

Marinated chicken wings and drumettes are baked until crispy in this appetizer recipe with an Asian flair.

Ingredients:
4 cloves garlic, minced
3  green onions, chopped
1 tablespoon sugar
1 tablespoon Chinese five-spice powder
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 pinch salt to taste
16  chicken wings
2  limes, quartered

Directions:
Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Arrange the marinated chicken on the prepared baking sheet. Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

Prep time: 20 mins
Cook time: 45 mins
Total time: 9 hrs 5 mins
Yields: 16 pieces

Calories: 322.6
Fat: 18.3 g
Saturated fat: 5 g
Carbohydrates: 14.1 g
Sugars: 6.9 g
Dietary fiber: 1.6 g
Protein: 26.3 g
Cholesterol: 77.3 mg
Sodium: 1161.5 mg
Keto Tex-Mex Ground Beef Casserole
Category: world-cuisine
By Bibi

Following a low-carb way of eating doesn't have to mean that you can't enjoy tacos anymore. This casserole has all the flavor of tacos, and if you like, pork rinds for crunch. For extra flavor, garnish with avocados, sour cream, sliced olives, shredded lettuce, or pork rinds.

Ingredients:
cooking spray
1 ½ pounds ground beef
2 ½ teaspoons chili powder, divided
2 teaspoons onion powder, divided
2 teaspoons garlic powder, divided
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
2  eggs
2 tablespoons heavy cream
1 tablespoon extra virgin olive oil
½ cup chopped onion
salt and pepper to taste
3 tablespoons tomato paste
1 pound frozen riced cauliflower, thawed and drained
1 ½ cups grated Cheddar cheese, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray. Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat. Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly. Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top. Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 minutes. Serve warm.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 11x7-inch casserole

Calories: 446.8
Fat: 31.3 g
Saturated fat: 14.7 g
Carbohydrates: 9.2 g
Sugars: 2.4 g
Dietary fiber: 3 g
Protein: 32.6 g
Cholesterol: 176 mg
Sodium: 451.3 mg
Apple for Breakfast


Ingredients:
apple, walnuts, berries, coconut flakes, cinnamon

Directions:
Cut up the apple and place in a dish.
Sprinkle nuts. Drizzle the nut butter. If the nut butter is too thick, dilute with some hot water.
Add some berries on top (if using].
Sprinkle chia seeds, coconut flakes and cinnamon powder.
Infuse love and dig in!
Perfect Pot Roast With Vegetables and Gravy


Ingredients:
salt, fresh ground black pepper, onions, carrots, boiling potatoes, bay leaf, unsalted butter, flour

Directions:
Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet (not non-stick] heat the oil over medium-high heat.
Add the roast and cook, turning often, until browned, about 10 minutes.
Transfer the roast to a plate.
Add more oil to the skillet if necessary and heat over medium-high heat.
Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree] setting.
Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
Skim the fat from the surface of the cooking liquid.
Remove the bay leaf.
In a saucepan, melt the butter over very low heat.
Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
Whisk in the cooking liquid and bring to a simmer.
Cook, whisking often, until thickened and reduced to about 1 cup.
Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.