xiaoxl/recipe_data huggingface dataset:
User Friendly Onigiri


Ingredients:
ground beef, Minado's Perfect Sushi Rice

Directions:
Combine beef, crackers, and 1 T. of the dressing in a bowl.  Heat remaining dressing in a nonstick skillet over medium high heat.
Roll the meat mixture into little meatballs, 1/2" to 3/4" in diameter.
Cook meatballs in skillet for 8 minutes, turning occasionally.
Drain any extra fat off.  Add beef stock, and simmer uncovered on low for 5 minutes.
When meatballs are done, put them in a bowl and pour the sauce over them.  Refrigerate while you cook and season the rice.
When you are ready to roll, have meatballs, rice, a bowl of salty water to dip your hands in to keep the rice from sticking, and a plate for the finished rice balls in front of you.
Take about 1/4 cup of rice in your hand and shape it into a flat rectangular shape.
Place a meatball on top of the rice, and then wrap the rice around it.
Pat the rice into place, and then gently squeeze the ball together, not compressing the rice, just getting extra air and moisture out so the rice sticks to the meatball.
Repeat about 19 times.  This took me a while, but I imagine you can get faster with practice. (I include the time for cooking the sushi rice in the cook time].
P. Y. T. - a Michael Jackson Tribute


Ingredients:
pimientos, chicken broth, olive oil, black pepper, white pepper, sweetened condensed milk, green onions, mozzarella cheese

Directions:
Bring yellow split peas and broth to a boil in a covered soup pot.
Reduce heat and simmer for one hour.
Remove from burner and increase heat to high.
Pour peas into the food processor or blender (do not drain].
Rinse out pot and fill with 3-4 quarts water; put back on burner and bring to a boil.
When water boils, add tortellini and 1/2 teaspoon olive oil. Cook for 5-9 minutes, according to package directions.
In the meantime, add full jar of pimentos (including liquid], black and white peppers and condensed milk to the blender or food processor. Blend together with the cooked peas into a creamy sauce. Season with extra spices if you like.
Drain and rinse cooked pasta.
Put pasta back in pot and add sauce and green onions, stirring all together until hot.
Turn off burner. Ladle pasta and sauce into four shallow bowls.
Sprinkle 1/1-1/4 cup shredded mozzarella over the top of each bowl and eat while it's hot!
Na Na Na Na Na.
Pork Chops With Hard Cider Pan Sauce


Ingredients:
paprika, garlic powder, onion powder, dry mustard, salt, fresh ground black pepper, cayenne pepper, olive oil, hard alcoholic cider, Dijon mustard, creole mustard, Worcestershire sauce, tomato paste, Tabasco sauce, heavy cream

Directions:
To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
Slash the edges of the chops in 2 or 3 places to prevent curling.
Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat.  Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice.  Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C].  Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting].
Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
Cook for 2-3 minutes longer, whisking often.
Remove from the heat and whisk in the cream.  Taste and adjust the seasoning.
Transfer the chops to individual plates.  Spoon some of the sauce over the chops and serve.  Pass additional sauce at the table.
Sunrise Juice


Ingredients:
carrots, apple, orange, pear, lemon

Directions:
Wash carrots, apple, pear and lemon., Top, tail and wash carrots or if using baby carrots, rinse., Core apple and pear. Discard cores., Peel orange. Discard peel., Slice lemon, keeping peel on., Turn juicer on, combine ingredients together through juicer chute to make juice.
Honey Hot Wings


Ingredients:
chicken wings, butter, black pepper, honey, cornstarch, flour, black pepper

Directions:
1. Take your wings and thaw them out in water for about 10 minutes. Pat them dry so there is no excess water.
2. Heat your deep fryer to 375 degrees. If your's doesn't go quite that high adjust your cooking time up a couple minutes. Make sure you watch them though.
3. Add 1 cup of floor and a teaspoon of pepper into a bowl.
4. Dredge each wing in floor and shake off excess flour.
5. Drop wings into fryer and set timer for 13 minutes.
6. Mix together 1/2 cup Frank's Red Hot Sauce, 1/3 cup melted butter, 1 table spoon honey, and 1 teaspoon of black pepper in a sauce pan on low.
7. (Optional] add a little Cornstarch powder to thicken sauce to likening. Careful and only add a little each time and mix. Too much will be clumpy.
8. Once wings are cooked put them on a plate with a paper towel to collect excess oil.
9. Pour sauce in a large bowl that you preferably have a lid for or you can use a plate. Put your wings in the bowl with the sauce. Shake the wings until coated well.
10. Ready to Eat!
The sauce could work for a couple dozen of wings if you want to make more. You could add red chili flakes if you want them hotter. If you are cooking with a batch larger then a dozen consider that in your cooking time, and perhaps let them cook a little longer if you want them crispy.
Middle Eastern Lemon Pesto


Ingredients:
sweet basil, Italian parsley, garlic cloves, olive oil, preserved lemons, cumin, paprika, cashews, salt

Directions:
Place all ingredients in a food processor and puree until smooth.
Taste and add salt if needed.
Refrigerate until ready to serve, the leftover pesto can keep up to seven days in your refrigerator.
Ww 2 Point Chicken Noodle Soup


Ingredients:
chicken breasts, fat free chicken broth, carrot, celery, salt, pepper, dried thyme, dried parsley, green onions

Directions:
Cut chicken into bite size pieces., Sauté in a bit of cooking spray., Heat broth, pasta, herbs, carrots, celery, and salt and pepper together., Add chicken., Simmer until noodles are tender., Season to taste.
Spaghetti With Fresh Tomato and Basil Sauce


Ingredients:
spaghetti, butter, garlic cloves, tomatoes, fresh basil leaf, parmesan cheese

Directions:
Cook pasta according to directions.
Melt butter over medium high heat until foamy.
Add garlic and cook and stir for 2 minutes.
Stir in tomatoes and bring mixture to a boil.
Reduce heat, cover and simmer 5 minutes.
Remove from heat and stir in basil (I use anywhere from 1/4-1/2 cup of basil] and vinegar.
Add salt and pepper to taste.
Drain pasta and return to pot.  Pour tomato mixture mixture over pasta; toss to combine.  Sprinkle with parmesan and hot pepper flakes, if desired.
Enjoy.
Sheila's Grilled Pork Tenderloin
Category: meat-and-poultry
By sooz_stuff

My favorite pork recipe that a friend shared with me and I have to share with you! Few ingredients, easy to prepare, and excellent flavor. What's not to like? This pork is great by itself or sliced up over a salad.

Ingredients:
⅓ cup soy sauce
⅓ cup honey
1 ½ teaspoons chopped garlic
1 teaspoon dry mustard
2 (1 1/4 pound) pork tenderloins, cut into 2-inch pieces

Directions:
Place soy sauce, honey, garlic, and dry mustard into a large resealable plastic bag. Squeeze the bag to thoroughly mix the marinade and add pork tenderloin pieces to the bag. Squeeze bag several times to coat pork with marinade, squeeze air from bag, and seal. Refrigerate pork at least 1 hour or up to overnight. Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and discard used marinade. Grill pork on the preheated grill until seared and the juices run clear, 4 to 5 minutes per side. An instant-read meat thermometer inserted into the pork should read at least 145 degrees F (65 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 280.1
Fat: 5.6 g
Saturated fat: 1.8 g
Carbohydrates: 20.3 g
Sugars: 18.9 g
Dietary fiber: 0.2 g
Protein: 36.4 g
Cholesterol: 98.3 mg
Sodium: 1039.8 mg
Asian Mushroom Soup
Category: soups-stews-and-chili
By USA WEEKEND columnist Jean Carper

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

Ingredients:
4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3  garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini
if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine)  (Optional)

Directions:
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

Yields: 6 servings

Calories: 192.4
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 20.2 g
Sugars: 4.7 g
Dietary fiber: 3.7 g
Protein: 23.5 g
Cholesterol: 43.3 mg
Sodium: 630.1 mg
Ting-Town Barbeque Beef Sandwich
Category: main-dish
By Xoloitzcuintli

This recipe is adapted from a famous local favorite served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota. Serving the beef on hamburger buns makes the dish extra authentic.

Ingredients:
3 stalks celery, sliced thin
1 large onion, coarsely chopped
4 cloves garlic, minced
1 cup ketchup
1 cup barbeque sauce
1 tablespoon prepared yellow mustard
1 cup beer
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar, packed
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds boneless beef chuck roast, trimmed of fat
16  hamburger buns, split

Directions:
To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended. Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more. About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes. To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

Prep time: 20 mins
Cook time: 7 hrs 20 mins
Total time: 7 hrs 40 mins
Yields: 16 servings

Calories: 355
Fat: 15.1 g
Saturated fat: 5.6 g
Carbohydrates: 35.3 g
Sugars: 9.9 g
Dietary fiber: 1.7 g
Protein: 17.5 g
Cholesterol: 51.6 mg
Sodium: 801 mg
Low-Fat Citrus Granola


Ingredients:
old-fashioned oatmeal, sunflower seeds, wheat germ, cinnamon, brown sugar, honey, lemon, juice and rind of, orange, juice and rind of

Directions:
Preheat oven to 300 degrees F.
Combine oatmeal,almonds, sunflower seeds, wheat germ and cinnamon.
In a saucepan, combine brown sugar and honey.  Bring to a boil.
Remove from heat and add lemon and orange rind and juice.
Toss liquid mixture with dry mixture.
Spray large pan, spread with granola and bake at 300 degrees F for 30 minutes.  Stir every 10 minutes until golden brown.
Cool.
Add dried fruit.
Store in airtight container.
Sandy's Chicken Saltimbocca
Category: world-cuisine
By SandyG

Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!

Ingredients:
8 (6 ounce) chicken cutlets
1 teaspoon salt
½ teaspoon black pepper
16  large fresh sage leaves
16 thin slices  prosciutto
3 tablespoons olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
½ stick butter

Directions:
If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets. Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 wrapped cutlets

Calories: 350
Fat: 18.9 g
Saturated fat: 7.1 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Protein: 36.4 g
Cholesterol: 116.1 mg
Sodium: 693.6 mg
Deli Pickles - Half Sours


Ingredients:
pickling cucumber, fresh dill, water, pickling salt, garlic cloves

Directions:
Wash cucumbers.  Remove blossom ends carefully to remove soil.
Place cucumbers in large crock.  Distribute the dill heads evenly.  Make a brine of the remaining items and add to the cucumbers.  Covr with a heavy plate and weigh down with a glass jar filled with water.
Store at moderate room temperature (70 to 75 degrees F]. If scum forms, remove it daily.  Pickles may be eaten after third day, but to be at their best pickles need a one week fermentaion.  After one week, pack the.
pickles into clean jars and refrigerate to halt fermentation.  These pickles must be kept in the refrigerator.
Mad Dog’s Ultimate Whole Wheat Semolina Bread


Ingredients:
bread flour, whole wheat flour, semolina flour, salt, honey, butter, water

Directions:
Proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes.
Sift flours (bread, whole wheat & SEMOLINA] and salt together into mixing bowl.
Mix flour combination with the melted butter.
Mix flour combination with proofed yeast and additional water until a dough ball is formed.
Knead dough for ten minutes.
Place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (I heat oven to 115ºF and then turn it off] at least one hour until dough doubles in size.
Punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf].
Let loaf rise a second time (at least one hour or until loaf doubles in size] in a draft free warm place (I put into the microwave and leave it uncovered.].
Bake bread in a preheated 375ºF oven for 35 minutes until bread reaches an internal temperature of 180-200ºF.
Turn bread out of pan and let cool on rack.
Best White Icing Ever
Category: desserts
By Meghan Rey

This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter.

Ingredients:
4 cups confectioners' sugar
1 cup shortening
2 tablespoons water
1 teaspoon clear imitation vanilla extract

Directions:
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done! Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

Yields: 4 to 5 cups

Calories: 184.1
Fat: 10.3 g
Saturated fat: 2.6 g
Carbohydrates: 23.9 g
Sugars: 23.5 g
Sodium: 0.3 mg
Salmon Stir Fry With Dill and Green Onion


Ingredients:
salmon fillets, hoisin sauce, five-spice powder, fish sauce, salt, black pepper, turmeric powder, lemon juice, shallot, dill, green onion, roasted peanuts, olive oil

Directions:
Step 1: Marinated salmon with salt, fish sauce, horsin sauce, five spice, lemon juice, black pepper,turmeric powder sesame oil into a medium bowl. Chill in fridge up to 1 hour.
Step 2: Heat a pan with oil and place shallot. Cook until shallot get brown then add salmon on. Cook at medium high heat about 5 minutes then add dill and green onion. Cook another 3 minutes or until salmon done.
Step 3: Place salmon in a plate and garnish with grind peanut.
Serve pipping hot. Serve with white rice or brown rice!
Serve 2.
Skinny Pancakes


Ingredients:
banana, oatmeal, vanilla extract, cinnamon

Directions:
Put all ingredients in a blender., Blend on high for 15-20 seconds., Spray a griddle or skillet with non-stick spray., Pour on batter and cook till edges are golden brown.
Fruit Salad With Citrus-Mint Dressing


Ingredients:
kiwi fruits, honeydews, cantaloupe, papaya, sugar, mint, fresh lime juice

Directions:
Combine kiwifruit, honeydew, cantaloupe, and papaya in a medium bowl.
Place sugar and remaining ingredients in a mini chopper food processor; pulse until mint is finely chopped.
Pour sugar mixture over fruit, and stir gently to coat.
Fish Bowl (Cocktail)


Ingredients:
blue curacao, vodka, lime slice

Directions:
"Add all ingredients in a large bowl or pitcher. Stir and serve in glasses over more ice."
Crockpot Irish Beef Stew


Ingredients:
celery, yellow potatoes, sweet onion, garlic cloves, peas, olive oil, dry red wine, Worcestershire sauce, horseradish, black pepper, sea salt, dried oregano, fresh parsley, water, low sodium beef broth

Directions:
Trim fat from roast and cut into 1" cubes.
Clean carrots and celery and slice to about 1/4" thickness.  Wash potatoes (no need to peel yellow/golden potatoes] and cut into 1" cubes.  Clean onion; cut in half and slice (about 1/4" slices].  Clean garlic and roughly chop.
Place olive oil in a large skillet and heat to medium high.  Add beef and brown on all sides, seasoning with half of the oregano, salt and pepper.  Add carrots, celery and garlic to pan.  Saute for 5 to 6 minutes, stirring frequently.
Place meat and vegetable mixture in a 6 to 8 quart crockpot.  Add potatoes, onion and peas.
Pour in red wine and beef broth or water.
Add horseradish, Worcestershire sauce, salt, pepper, oregano and parsley.
Stir well and cook on high for 4 to 5 hours or low for 7 to 8 hours.
Serve with crusty bread and a crisp green salad.
This recipe serves 8.
Pretty in Pink Cornbread (Vegan)


Ingredients:
cornmeal, semolina, flour, whole wheat flour, baking powder, cinnamon, salt, parsnip, dried cranberries, dried cherries, water, maple syrup, vanilla extract

Directions:
Combine all of the dry ingredients in a big bowl. Add the grated parsnip and dried fruit (if using].
In a second bowl combine all of the wet ingredients.
Add the wet to the dry ingredients and stir until just combined.
Pour into a greased small loaf pan (you can also bake this as muffins or in a bundt pan].
Bake in the preheated oven at 200°C/375°F for 25 minutes or until toothpick inserted in the centre comes out clean.
Allow to cool in the pan for 5 minutes, then remove to a wire rack to cool completely or serve this warm.
Toasted Garlic-Mozzarella Bread Slices


Ingredients:
butter, butter, olive oil, fresh garlic, dried oregano, salt, black pepper, mozzarella cheese

Directions:
Set oven heat to broil.
Cut the breat into about 1-1/2 inch slices.
In a small bowl combine soft butter with olive oil, garlic, oregano, salt and pepper until well combined.
Place each slice of bread onto a large baking sheet.
Spread the butter mixture on top of each slice.
Broil for about 5 minutes or until slightly browned (keep an close eye on the slices, they brown quickly!].
Remove from broiler and sprinkle the mozzarella cheese on top of each slice.
Return to broiler for about 2 minutes or until the cheese is slightly browned and melted.
Serve immediately.
Southwestern Brunch Frittata


Ingredients:
bell pepper, onion, garlic clove, salmon, eggs, milk, cheddar cheese, monterey jack cheese, salsa

Directions:
Heat oven to 400°F
Spray-coat a 10-inch non-stick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon.
Beat together eggs, milk or water, and seasoning; pour over vegetables in pan. Cook eggs over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle with cheese.
Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary.
Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center.
Cut into wedges; serve each slice with 1/4 cup salsa.
Asparagus, Strawberry and Mint Salad


Ingredients:
asparagus spears, lemon zest, lemon juice, extra virgin olive oil, maple syrup, strawberries, mint leaves, salt, pepper

Directions:
Boil water in a saucepan. Add 1/2 tsp of salt and cook asparagus for a couple of minutes. Immediately immerse asparagus in cold water to cool and drain.
In a bowl, mix lemon zest, lemon juice, olive oil and maple syrup.
Add asparagus, strawberries and mint. Season with salt and pepper. Refrigerate for 30 – 60 minutes.
Infuse love and serve!
Firecracker Salmon with Spicy Molasses
Category: main-dish
By Chef Mo

Baked salmon made with a quick blended marinade delivering the deep rich flavor of molasses and the undertones of some spice.

Ingredients:
⅓ cup cilantro
¼ cup molasses
1 ½ tablespoons hot pepper relish
2 cloves garlic
2 tablespoons olive oil
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
1 pound salmon, with skin

Directions:
Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth. Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more. Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish. Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.

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

Calories: 288.6
Fat: 13.5 g
Saturated fat: 2.4 g
Carbohydrates: 16.8 g
Sugars: 11.6 g
Dietary fiber: 0.2 g
Protein: 24.5 g
Cholesterol: 50.4 mg
Sodium: 79.4 mg
Bartender's Root Beer


Ingredients:
brandy, Creme de Cacao, 2% low-fat milk

Directions:
Blend with crushed ice., Pour into bucket glass, then add coke.