xiaoxl/recipe_data huggingface dataset:
Chef John's Porchetta
Category: world-cuisine
By Chef John

We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.

Ingredients:
1 (2 1/2 pound) boneless pork shoulder blade roast
olive oil
1 tablespoon kosher salt, divided
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary
1  orange, zested
6 cloves garlic, minced
2 teaspoons fennel seeds, lightly crushed
olive oil
½  anchovy fillet
1 teaspoon red pepper flakes, or to taste
¼ cup white wine vinegar
¼ cup chopped Italian parsley

Directions:
Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible. Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine. Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age. Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil. Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve. Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 9 hrs 45 mins
Yields: 6 servings

Calories: 265.7
Fat: 19.1 g
Saturated fat: 6.3 g
Carbohydrates: 2.9 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 19.8 g
Cholesterol: 71.4 mg
Sodium: 1032.1 mg
Custer's Old Fashioned Turkey Rub


Ingredients:
garlic powder, seasoning salt, poultry seasoning, paprika, salt, pepper, cayenne pepper, basil

Directions:
Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey.
I also at times add fresh grated ginger, approx 1/4 teaspoons.
Healthier Amazing Pork Tenderloin in the Slow Cooker
Category: meat-and-poultry
By MakeItHealthy

This pork tenderloin soaks up the yummy juices as it cooks.  And the juices are healthier in this version of the recipe because we replaced the dry onion soup mix with fresh ingredients.

Ingredients:
1 (2 pound) pork tenderloin
2 cups onion, sliced
½ cup water
¾ cup red wine
3 tablespoons soy sauce
3 tablespoons minced garlic
freshly ground black pepper to taste

Directions:
Place pork tenderloin in a slow cooker with sliced onions.  Pour water, wine, and soy sauce over top, turning pork to coat.  Spread garlic over the pork, leaving as much on top of roast as possible.  Sprinkle with pepper.  Cover and cook on Low setting, until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve with cooking liquid on the side as au jus.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 179.3
Fat: 3.2 g
Saturated fat: 1.1 g
Carbohydrates: 6.4 g
Sugars: 2 g
Dietary fiber: 0.8 g
Protein: 24.7 g
Cholesterol: 65.5 mg
Sodium: 506.2 mg
Patacones de Colombia (Fried Plantains)
Category: side-dish
By kat

These are fried plantains that have been smashed and fried a second time. It is essential you use very ripe plantains. This recipe is straight from my Colombian mother-in-law. Enjoy!

Ingredients:
½ cup oil for frying
1  ripe plantain, peeled and cut into 1-inch rounds
1 pinch salt

Directions:
Place a plate, upside-down, onto a work surface. Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate. Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 patacones

Calories: 105.2
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 19 g
Sugars: 8.9 g
Dietary fiber: 1.4 g
Protein: 0.8 g
Sodium: 54.1 mg
Pasta and Bolognese Vodka Sauce - Low Calorie


Ingredients:
lean ground turkey, red pepper flakes, black pepper, garlic powder, frozen chopped spinach, yellow onion, pasta shells

Directions:
Cook ground turkey., Add spices., Add onions and spinach., Add sauce., Boil pasta for 12 mins in hot water., Add pasta and cook till hot.
*the* Cake


Ingredients:
flour, sugar, baking soda, baking powder, non-fat vanilla yogurt, eggs, vanilla, blueberries

Directions:
Preheat oven to 350 degrees Fahrenheit.
In large mixing bowl, combine flour, sugar, baking soda, and baking powder.
In separate mixing bowl, combine yogurt, eggs, oil, and vanilla.
Dump wet ingredients into dry ingredients and stir.
Stir in chocolate chips.
Pour into a greased bundt pan, cake pans, or muffin pans.
Bake until a toothpick inserted in center comes out clean, about 40 minutes for a bundt cake, less for shallower cake pans or muffin pans.
Easy Oven-Baked French Toast


Ingredients:
butter, eggs, milk, powdered sugar, vanilla, cinnamon

Directions:
Adjust oven racks, one on lowest position and the other in the middle position.
Preheat oven to 425.
Grease 2 cookie sheets with 2 Tbsp.
of the above butter.
Beat eggs, milk, powdered sugar, vanilla and cinnamon.
Dip bread in the egg mixture and place on cookie sheets.
Cut remaining butter into pieces and scatter over bread.
Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
Sprinkle with a bit of powdered sugar when done.
Apple Dip
Category: appetizers-and-snacks
By Rachel

This was a childhood memory that I was craving, so I called my nanny and she gave the recipe to me.  The second I tasted it, I was flushed with happy thoughts.  It tastes like caramel!  Enjoy with slices of apples for a healthy snack!  Be creative: You can add peanut butter, nuts or chocolate sauce, or try using strawberry flavored cream cheese.  Have fun and enjoy!

Ingredients:
1 (8 ounce) package cream cheese
½ cup brown sugar
1 tablespoon vanilla extract

Directions:
Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 136.8
Fat: 9.8 g
Saturated fat: 6.2 g
Carbohydrates: 9.8 g
Sugars: 9.1 g
Protein: 2.1 g
Cholesterol: 30.8 mg
Sodium: 85.6 mg
Ghirardelli One-Bowl Flourless Brownies
Category: trusted-brands-recipes-and-tips
By Ghirardelli

You won't miss the gluten in these fudgy, gooey, nutty brownies.

Ingredients:
1 ⅓ cups blanched almond flour
⅔ cup brown rice flour
2 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
12 tablespoons unsalted butter, cut into chunks
1 teaspoon salt
1 ½ cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
2 cups walnut or pecan pieces

Directions:
Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line a n 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper. Whisk together almond flour and rice flour; set aside. Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using. Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 24 servings

Calories: 304.3
Fat: 22.1 g
Saturated fat: 8 g
Carbohydrates: 25.6 g
Sugars: 18.6 g
Dietary fiber: 2.5 g
Protein: 5.3 g
Cholesterol: 46.3 mg
Sodium: 149.7 mg
Orange, Ginger & Almond Chocolates


Ingredients:
glace ginger, white chocolate, dark chocolate

Directions:
Chop Almonds, Orange peel and Ginger into small pieces.
Melt White Chocolate.
Add Almonds, Orange and Ginger to melted chocolate and drop small piles onto foiled tray, refrigerate till set.
Melt dark chocolate and dip the chocolate drops into dark chocolate using dipping utensil or 2 forks and allow excess to drain off.
Place chocolate in fridge to set.
Enjoy!
Cheesy Brussels Sprouts


Ingredients:
Brussels sprouts, olive oil, garlic cloves, fresh parmesan cheese, sea salt, black pepper

Directions:
Put olive oil in a medium skillet (over medium-high heat].
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a fork.
Top with freshly grated Parmesan and salt & pepper.
Acai Smoothie Bowl


Ingredients:
banana, water, granola cereal, pear, pomegranate seeds

Directions:
For best results, use a frozen acai smoothie pack.
Add the smoothie pack, frozen fruit, banana and water to the blender and blend until smooth.
Pour into a bowl and top with granola, pomegranate seeds, sliced persimmon and sliced pear.
Cinnamon Raisin Bread I
Category: breakfast-and-brunch
By Faye Salisbury

This was my dad's recipe.  A yummy moist bread loaded with raisins and cinnamon.  The best raisin cinnamon bread I've ever had!  Great plain, toasted, or with a light glaze of buttercream frosting!

Ingredients:
1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3  eggs
½ cup white sugar
1 teaspoon salt
½ cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat.  Let cool until lukewarm. Dissolve yeast in warm water, and set aside until yeast is frothy.  Mix in eggs, sugar, butter or margarine, salt, and raisins.  Stir in cooled milk.  Add the flour gradually to make a stiff dough. Knead dough on a lightly floured surface for a few minutes.  Place in a large, greased, mixing bowl, and turn to grease the surface of the dough.  Cover with a damp cloth.  Allow to rise until doubled. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.  Moisten dough with 2 tablespoons milk.  Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.  Roll up tightly; the roll should be about 3 inches in diameter.  Cut into thirds, and tuck under ends.  Place loaves into well greased 9 x 5 inch pans.  Lightly grease tops of loaves.  Let rise again for 1 hour. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked.  Remove loaves from pans, and brush with melted butter or margarine.  Let cool before slicing.

Prep time: 30 mins
Cook time: 45 mins
Total time: 3 hrs 20 mins
Yields: 3 loaves

Calories: 181.8
Fat: 4.1 g
Saturated fat: 1.2 g
Carbohydrates: 32.4 g
Sugars: 10 g
Dietary fiber: 1.2 g
Protein: 4.1 g
Cholesterol: 18.1 mg
Sodium: 114.9 mg
Empanadas (Beef Turnovers)
Category: trusted-brands-recipes-and-tips
By Goya

The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

Ingredients:
1 tablespoon Goya Extra Virgin Olive Oil
½ pound ground beef
½ medium yellow onion, finely chopped
¼ cup Goya Tomato Sauce
6  Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
½ teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Directions:
Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork. Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 20 empanadas
Better Than Max and Erma's White Chocolate Macadamia Cookies


Ingredients:
unsalted butter, turbinado sugar, vanilla, salt, eggs, all-purpose flour, cornstarch, baking soda

Directions:
Preheat oven to 375°F.
Cream butter, sugar, vanilla, and salt.
Add eggs, beat until fluffy.
Gradually add dry ingredients.
Stir in white chocolate and macadamias.
Cover with plastic wrap and refrigerate dough for at least an hour.
Roll into balls and place on silpat or greased cookie sheet/foil.
Bake 8-10 minutes (adjust as necessary based on actual size of your cookies].
Let cool for a couple minutes, then remove to a cooling rack to finish cooling.
Methi Leaves Dhal


Ingredients:
methi leaves, red onion, tomatoes, green chili peppers, turmeric, masala, asafoetida powder, salt, fenugreek seeds, cumin

Directions:
Dry roast and grind the dhal masala ingredients to powder.
Heat oil and add asafetida and green chilli.
Fry onions.then add tomatoes,dhal masala, turmeric, ginger-garlic paste.
One the paste is ready, add methi leaves and toor dhal(both washed well].
Add adequate water and pressure cook. add salt after the pressure is released.
Decorate with cilantro and add lime juice if added.
Cacoila (Portuguese Stewed Pork)


Ingredients:
garlic cloves, oranges, kosher salt, paprika, fresh ground black pepper, ground cumin, dried thyme leaves, bay leaf, ground cinnamon, ground allspice, dry red wine

Directions:
Preheat oven to 325 degrees F.
Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water].
Once you can easily break the meat apart with a fork, it is done.
Flank Steak Stuffed With Blue Cheese, Spinach, and Bacon


Ingredients:
olive oil, brown sugar, Worcestershire sauce, garlic cloves, salt, black pepper, blue cheese, garlic cloves, red onion, scallion, panko breadcrumbs, bacon, dark beer, salt, pepper

Directions:
Mix together the marinade ingredients.  Place in a resealable plastic bag with the steak.  Marinate for 1-2 hours in refrigerator.
In a large skillet, cook bacon.  Season with pepper for added flavor.    Once crisp remove bacon but leave bacon fat in skillet.
Heat to medium and add onion and garlic.   Cook for about 2 minutes.    Add the beer and the spinach.   Season with salt to taste and cook for 1-2 more minutes.
Add blue cheese, panko crumbs, and bacon to the mixture.  Remove from heat and mix well.
Spread warm mixture into the middle of the flank steak, drained from the marinade.      Roll and tie using kitchen twine.   Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking.
Roast in a 350 degree oven until cooked to your liking.
Serve with a basic vegetable or mashed potatoes.
This is also great as a leftover in sandwiches with a fresh sourdough bread.
Easy Weekday Spaghetti


Ingredients:
garlic clove, onion, tomato sauce, diced tomatoes, mushroom stems and pieces, salt, oregano, basil

Directions:
In pan brown ground chuck with onion and garlic. (If you did not use lean ground chuck then drain ground beef mixture and return to pan].
Stir in tomato sauce, dice tomatoes and mushrooms.
Season with salt, oregano and basil (feel free to add more if you like].
Simmer for 30 minutes on medium low heat.
Serve over hot spaghetti or your choice of pasta and garlic bread.
Skillet Spaghetti


Ingredients:
lean ground beef, tomato sauce, diced tomatoes, water, spaghetti, dried oregano, parmesan cheese

Directions:
In a large pot, cook ground beef until it is no longer pink and drain.
Add the remaining ingredients, add salt and pepper if desired (I don't add it but if hubby makes this he adds pepper],  except parmesan cheese.
Bring the mixture to a boil.
Reduce heat, cover and simmer for 15 minutes or until spaghetti is tender.
Top with parmesan cheese if desired.
Saucy Thighs


Ingredients:
boneless skinless chicken thighs, olive oil, butter, onion, mushroom, white wine, garlic cloves, garlic powder

Directions:
Add olive oil and butter to hot frying pan.
When butter starts sizzling add in the chicken thighs and lightly brown on both sides at a medium to medium high temperature.
When the thighs are browned add in the onions with a good pinch of salt and pepper.
When the onions start to take on colour add in the mushrooms and cook for a few minutes. (and garlic if you are using fresh].
Add the wine and give it a minute or two to pick up the bits on the bottom of the pan.
Pour in the V8 and add Italian Seasoning. (also garlic powder if you didn't use cloves].
Bring to a light boil, put on lid and simmer for 20 to 30 minutes.
Adjust seasoning to your preference.
You may need to remove the lid for the last few minutes to let the sauce thicken.
Serve over noodles or spaghetti.
Enjoy!
Unbeatable Pasta Salad


Ingredients:
pimento pepper, onion, green pepper, mayonnaise, Accent seasoning, lemon juice, diced tomatoes

Directions:
cook pasta as directed on box.
** make sure everything is well drained.
** make sure onion and green pepper are diced very small (I run it thru a food processor because you can make it smaller than you can with your hands].
mix everything together in large bowl (easiest to mix with your hands].
refridgerate for 24 hours before serving.
Meaty Country Breakfast Scramble


Ingredients:
O'Brien potatoes, breakfast sausage, ham, bell peppers, button mushrooms, eggs, green onions, salt, black pepper, cheddar cheese, milk

Directions:
Get 2 large skillets / sauce pans.
In the first pan put enough oil to lubricate and brown the potatoes O'Brien on med to high heat, stirring occasionally (per package directions, yours may vary].
In the second pan brown the breakfast sausage.
In a bowl beat the eggs along with the milk and set aside.
Just as the sausage finishes browning, toss in the ham with it to put a little color on it (it's diced and pre-cooked generally, so this should go quick].
Right after you add the ham to the sausage, add the green onions, bell peppers, and mushrooms to the potatoes O'Brien in the first pan, and sauté the potatoes and veggies together for about 5 minutes.
Once the ham has browned slightly, drain the fat, and add the sausage and ham to the first pan with the potatoes and veggies and stir the mixture together, then stir occasionally.
After dumping the sausage and ham, put the pan back on the heat and use it to scramble your eggs (the grease from the sausage will do a wonderful job lubricating the pan and imparting a little flavor to the eggs].
Once the eggs are scrambled fold them into the first pan, do not over mix, or you will turn the texture to mush.
Top the mixture with cheese, and gently stir to mix in the cheese,.
Serve and enjoy!
Griottines Tiramisu


Ingredients:
sponge cake fingers, mascarpone, sugar, sour cherries, orange, dark chocolate

Directions:
Soak sponge fingers in coffee., Whisk mascarpone and Griottines juice, add zest and juice of orange., Pour hal fthe mascarpone mixutureocer the sponge fingers., Spread with Griottines and cover with remaining cream., Dust with grated dark chocolate and refrigerate for at least 24 hours.
Hot Malted Fudge


Ingredients:
milk, marshmallows

Directions:
Whisk malt powder & milk in a saucepan, heat until bubbles form around the edge., Pour into a mug & top with marshmallows & dust with extra malt.
Honey Dijon Chicken


Ingredients:
boneless skinless chicken breasts, Dijon mustard, honey

Directions:
Add all ingredients to a slow cooker.
Cook for 6 hours on low (can also be cooked on high for 2 hours but it will be more tender slow and low].
Slice chicken and enjoy!
Spanish Baked Eggs


Ingredients:
eggs, onions, green peppers, butter, cheese

Directions:
Melt butter  and oil in a frying pan over medium heat.
Fry onion and pepper until slightly brown then pour into the cazeula.
Carefully break all 6 eggs on top of the vegetable layer.
Mix the breadcrumbs and cheese and sprinkle over the eggs.
Bake in a moderate oven, 350 degrees F, gasmark 4 for about 10 minutes, until eggs have set, but are not hard.
(Oven temps and cooking vessels vary so keep an eye on it].
Cucumber and Cream Cheese Tea Sandwiches


Ingredients:
English cucumber, mayonnaise, fresh dill

Directions:
Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
Cut crusts from each sandwich and then cut into quarters.
Smokey Hot Sauce


Ingredients:
chipotle chiles, bulb of garlic, onion, chopped tomatoes, brown sugar, hickory smoke salt, raisins, ground paprika, saffron, cumin, cider vinegar

Directions:
place tomatoes, chilies, raisins, onion and garlic in a blender and puree., Add to a pot with rest of ingredients., Cook for 20 minutes., Pour into sterilized jars leaving 1/2 inch head space. Process for 10 minutes., Let flavors meld for a week or two.