xiaoxl/recipe_data huggingface dataset:
Country Gravy Mix


Ingredients:
all-purpose flour, paprika, ground black pepper, poultry seasoning, salt

Directions:
Mix all ingredients well and store in a tightly sealed container.
To make Gravy: Discard all but 2 tablespoons of the oil used to fry the chicken (or melt 2 tablespoons unsalted butter] in a skillet.
Over low heat, mix in 2 tablespoons of the Country Gravy Mix.
Stirring constantly, cook about 2 minutes. Whisk in 1 cup chicken broth, scraping browned bits off bottom of skillet.
Stir in 1 cup milk and bring all to a boil over high heat, stirring constantly.
Reduce heat to low and simmer about 5 minutes.
Serve immediately with chicken, mashed potatoes or biscuits.
Golden Delicious Apple Pie With Oatmeal Crumb Topping


Ingredients:
golden delicious apples, granulated sugar, granulated sugar, lemon, zest of, ground nutmeg, cornstarch, all-purpose flour, rolled oats, light brown sugar, ground cinnamon, salt, unsalted butter

Directions:
Combine apples, 1/3 cup sugar, lemon juice and zest in a large mixing bowl.
Mix well; set aside for 10 minutes.
Preheat oven to 400°.
In a smaller bowl, mix 1 tablespoon sugar, nutmeg, and cornstarch; add to apple mixture and stir well.
Turn the filling into the chilled pie shell; smooth filling with your hands to even out.
Place pie on the center rack in oven; bake 30 minutes.
Can make the crumb topping while pie is baking: Add flour, oats, brown sugar, cinnamon, and salt in the container of a food processor; pulse several times to mix.
Scatter the butter over the top; pulse repeatedly until mixture resembles fine crumbs.
Empty the crumbs into a large bowl and rub them together between your fingers until you have large, buttery crumbs; store in refrigerator until ready to use.
Remove pie from oven and lower temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.
Tamp them down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces forward.
Place a foil-lined baking sheet onto the rack below to catch any spills.
Bake about 30-35 more minutes or until the top is dark golden brown and the juices bubble thickly at the edge.
May need to cover the pie with loosely tented foil during the last 15 minutes to prevent over-browning.
Place pie of a wire rack and let cool for at least 1 hour before serving.
Nostalgia Date-Nut Loaves


Ingredients:
boiling water, dates, sugar, egg, vanilla extract, flour, baking soda, salt, baking powder, walnuts

Directions:
Pour water over dates in medium bowl; let stand 15 minutes.
Heat oven to 350°F Grease four 3-1/4x5-3/4x2-1/4-inch foil miniature loaf pans.
Beat sugar, egg, oil and vanilla in large bowl on high speed of mixer 3 minutes. Stir together flour, baking soda, salt and baking powder; add alternately with dates to egg mixture, beating until blended. Stir in walnuts and small chocolate chips. Pour about 1-1/4 cups batter into each prepared pan.
Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks.
Cool completely. Wrap and store overnight before slicing.
Paula Deen's Pralines


Ingredients:
sugar, light brown sugar, salt, dark corn syrup, evaporated milk, butter, pure vanilla extract, pecan halves

Directions:
Butter the sides of a heavy 2-quart saucepan.
Put the sugars, salt, corn syrup, milk, and butter in saucepan.
Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer.
(If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.] Remove from heat and allow it to cool for 10 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
Quickly drop heaping tablespoons onto waxed paper.
If the candy becomes stiff, add a few drops of hot water.
Cheesy Potato Leek Soup
Category: soups-stews-and-chili
By KymarahD

This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe!  It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2  leeks, minced
1  sweet onion, chopped
12 cloves garlic, minced
4 large fresh bay leaves
1 teaspoon ground coriander
5  russet potatoes, cut into bite-size pieces
1 cube chicken bouillon
1 quart chicken stock, or as needed
½ pound shredded Colby-Monterey Jack cheese
1 cup heavy whipping cream
salt and ground black pepper to taste
¼ cup chopped fresh chives, or more to taste

Directions:
Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves. Ladle soup into bowls and top with chives.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 391.6
Fat: 25.4 g
Saturated fat: 15.5 g
Carbohydrates: 32.3 g
Sugars: 3.1 g
Dietary fiber: 4 g
Protein: 11 g
Cholesterol: 76.3 mg
Sodium: 769.6 mg
Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting
Category: desserts
By Jessica Horton

Moist and dangerously delicious!

Ingredients:
1 ⅓ cups all-purpose flour
⅔ cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon instant espresso powder
½ teaspoon ground cinnamon
½ teaspoon salt
1 ⅓ cups white sugar
⅔ cup brown sugar
4  eggs
⅓ cup water
2 teaspoons vanilla extract
1 cup sour cream
¼ cup vegetable oil
1 (8 ounce) package cream cheese, at room temperature
7 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
18  chocolate sandwich cookies (such as Oreo®)
2 tablespoons milk, or more as needed

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners. Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar. Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes. Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary. Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 24 cupcakes

Calories: 306
Fat: 13.5 g
Saturated fat: 6.5 g
Carbohydrates: 45 g
Sugars: 35.1 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Cholesterol: 50.8 mg
Sodium: 253.6 mg
Iced Cappuccino Smoothie


Ingredients:
sugar, milk

Directions:
Put all ingredients in a blender and blend on crush ice until ice has crushed. Then set on cream until smooth.
Enjoy with a spoon or straw, etcetera.
Banana Loaf
Category: bread
By dakota kelly

Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves.

Ingredients:
½ cup butter
1 cup white sugar
2  eggs
3  ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas. In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 278.4
Fat: 12 g
Saturated fat: 5.5 g
Carbohydrates: 40.1 g
Sugars: 20.5 g
Dietary fiber: 1.7 g
Protein: 4.3 g
Cholesterol: 51.3 mg
Sodium: 298.7 mg
Ila's Iced Tequila


Ingredients:
sugar, water, fresh lemon juice, guava nectar, lemon twist

Directions:
In a small saucepan, combine the sugar and water. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Remove the heat and let cool to room temperature Stir in lemon juice.
In a large pitcher, combine the lemon syrup with the guava nectar, tea and tequila. Pour the tequila into tall glasses over ice and garnish each with a lemon twist.
Aunt Kathleen's Caramels


Ingredients:
margarine, butter, sugar, brown sugar, walnuts, vanilla

Directions:
Put butter, sugar, brown sugar, and Karo into pan. Cook over medium heat, stirring occasionally until it starts to boil.
After it starts to boil, turn down to med-low heat, and let boil for 10 minutes, stirring constantly so it doesn't stick or burn on the bottom of the pan.
Remove from heat, and add condensed milk. Stir well.
Put back on stove, and bring the temperature to the hard ball stage (250 degrees on your candy thermometer], (about another 10 minutes].  (The brown sugar addition adds moisture to the molasses, so this is why the recipe needs to reach the hard ball stage instead of the firm ball stage, that most caramel recipes require].
Remove from stove, and add nuts and vanilla.  Mix well.
Pour into a buttered pan (I use a 9x13" cake pan].
Cool completely, and then cut with a sharp knife.
Cut wax paper into 2x2" squares.
Wrap each caramel in wax paper and twist ends.
Refrigerate in a plastic container.
Mom's Cajun Spaghetti


Ingredients:
ground beef, onion, crushed tomatoes, stewed tomatoes, okra, mushrooms, spaghetti

Directions:
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
Portabellas and Spinach With Sesame Dressing


Ingredients:
seasoned rice vinegar, low sodium soy sauce, tahini, light brown sugar, garlic clove, portabella mushroom, canola oil, garlic, spinach, toasted sesame seeds

Directions:
To make sesame dressing: Blend all of the ingredients in a blender until smooth.  Set aside.
To make roasted portobellos: Preheat the oven to 400 degrees.
Coat baking sheet with cooking spray.
Place mushrooms on prepared baking sheet.
Brush with oil and sprinkle with crushed garlic (if using].
Bake 20 minutes.
Cool and slice.
Heat 2 Tbsp of water and 2 bags spinach in a large pot over high heat.
Cover and steam 2 to 3 minutes or until wilted.  Repeat with remaining spinach.  Cool, then squeeze out liquid.
Either toss with mushrooms and dressing or layer mushrooms on top of spinach and spoon dressing on top.
Sprinkle with sesame seeds and serve.
Vitamin C Cocktail – Pineapple, Strawberries and Various Berries


Ingredients:
pineapple, strawberries, blueberries, raspberries

Directions:
Blend the pineapple chunks and strawberries until smooth and creamy., Put your choice of berries in a tall  glass., Pour the smoothie over the berries and serve.
Stuffed Cha-Cha Crab Chilies


Ingredients:
onion, garlic cloves, ground cumin, cayenne pepper, chipotle hot sauce, fresh cilantro, fresh lime juice, sea salt, monterey jack cheese

Directions:
Preheat broiler.
For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5- 10 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies.
For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin.
Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies.
Thai Kale Bean Salad


Ingredients:
rice vinegar, carrots, kale, pinto beans, cilantro, avocado, green onion, lime

Directions:
Chop kale, carrots, cilantro, avacado and green onions. Place into bowl., Add rice vinegar, peanut sauce, pinto beans, and the lime juice., Stir all ingredients until mixed and serve.
Parmesan-Crusted Trout


Ingredients:
parmigiano-reggiano cheese, lemon wedges

Directions:
Spread the cheese in a flat-bottomed dish large enough to hold a trout fillet.
Dredge each fillet, flesh side down, in the cheese. Arrange the fillets, flesh side up, on a clean dry work surface and coat with additional cheese.
Heat a heavy non-stick skillet sprayed lightly with non-stick cooking spray over medium-high heat. Arrange the fillets, flesh side down and not touching, in the hot skillet;cook for 3 minutes.
Turn the fillets once; cook 2 minutes longer.
Serve hot with lemon wedges.
Drunken Ribs
Category: meat-and-poultry
By CHEF BOOZER

This recipe is one my favorites, it is one I found one day when I was experimenting. My family and friends enjoyed it and I hope you will too!

Ingredients:
2 ½ tablespoons garlic powder
1 ½ tablespoons white pepper
1 ½ tablespoons seasoned salt
1 tablespoon onion salt
1 teaspoon dried oregano
4 pounds pork spareribs
½ cup distilled white vinegar
12 (12 fluid ounce) cans or bottles premium lager
1 (20 ounce) bottle ketchup
1 (10 fluid ounce) bottle Worcestershire sauce
1 ½ cups maple syrup
1 cup brown sugar
1 cup liquid smoke flavoring
½ cup margarine
½ cup apple cider vinegar
½ cup honey mustard

Directions:
In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano. Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight. Prepare an outdoor grill for indirect, medium heat, and lightly oil grate. In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed. Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 10 hrs 30 mins
Yields: 8 servings

Calories: 1605.8
Fat: 92.9 g
Saturated fat: 23 g
Carbohydrates: 121 g
Sugars: 87 g
Dietary fiber: 1.3 g
Protein: 40.3 g
Cholesterol: 181.9 mg
Sodium: 2792.3 mg
Cajun Spinach Dip to Die For


Ingredients:
butter, onion, bell pepper, celery, garlic, parsley, basil, thyme leaves, salt, pepper, flour, half-and-half, spinach

Directions:
Melt butter in 1 quart saucepan., When bubbly, add veggies. Saute until onion begins to look translucent., Add herbs and seasonings, stir well., Add flour and stir until blended., Add cream/milk and whisk until mixture thickens., Cover, reduce heat and simmer for 15 minutes, stir frequently., Add spinach and stir in well., Cover and continue to simmer another 15 minutes., Remove from heat, stir in pepper sauce, allow to cool for 1 1/2 hours., May be served hot right from the pot!, Want it cold? Refrigerate for 6 - 12 hours., Freezes well.
Smoked Paprika Vinaigrette
Category: side-dish
By DC Girly Girl

This tasty salad dressing also makes a great marinade. It's so easy to throw together with your food processor. Add a pinch of sugar if too tart.

Ingredients:
½ cup red wine vinegar
⅓ cup honey
1 tablespoon stone-ground mustard
1 tablespoon lime juice
¾ teaspoon ground black pepper
¾ teaspoon salt
1 ¼ teaspoons smoked paprika
1 clove garlic
2 tablespoons chopped onion
¼ teaspoon oregano
1 pinch white sugar  (Optional)
½ cup olive oil

Directions:
Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 1/2 cups

Calories: 116
Fat: 9.1 g
Saturated fat: 1.3 g
Carbohydrates: 9.4 g
Sugars: 8 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 166 mg
Hamlet’s Martini


Ingredients:
vodka, dry vermouth

Directions:
Stir all ingredients together and pour into martini glass., Garnish with cocktail onion on a sword.
Easy Sofrito


Ingredients:
Spanish onions, bell peppers, cubanelle peppers, garlic cloves, fresh cilantro, fresh cilantro, plum tomatoes, bell peppers, red bell pepper

Directions:
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
With the motor running, add the remaining ingredients one at a time and process until smooth.
The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
*If you can’t find ajices dulces or culantro, don’t sweat. Up the amount of cilantro to 1 ½ bunches.
Sour Cream Frosting
Category: desserts
By LillysMom

Delicious and versatile sour cream frosting to go with all types of pound cake.

Ingredients:
4 tablespoons butter, softened
½ cup sour cream
½ teaspoon vanilla extract
½ teaspoon lemon juice
¼ teaspoon salt
2 ¾ cups confectioners' sugar

Directions:
In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 162
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 27.8 g
Sugars: 27 g
Protein: 0.3 g
Cholesterol: 14.4 mg
Sodium: 81.1 mg
Tipsy Island


Ingredients:
Malibu rum, strawberries, banana

Directions:
Crush ice in a blender., Add frozen strawberries and banana to blender., Put on low speed and add Malibu & Banana liqueur., Pour into tall glass.
Curry in a Hurry


Ingredients:
frozen green beans, carrots, onion, curry powder, fresh ginger, garlic cloves, chicken broth, cornstarch, cooked rice

Directions:
Place green beans and carrots in medium glass bowl; cover and microwave 6 minutes.
Set aside.
In large nonstick skillet, heat oil over medium-high heat, add onion and curry powder, and cook, stirring occasionally, until onion is soft, about 6 minutes.
Stir in ginger and garlic, and cook 1 minute more.
Stir chicken broth and apricot preserves into skillet; bring to a boil.
In small bowl, combine cornstarch with 1 tablespoon water.
Whisk cornstarch mixture into skillet, and cook 1 minute longer.
Reduce heat to medium-low, stir in green beans, carrots, and chicken, and heat through.
Serve over rice.
Curried Lentil Loaf


Ingredients:
carrot, yellow onion, potato, red bell pepper, garlic, plum tomatoes, tomato paste, curry powder, cayenne pepper, red chili powder, brown lentils, peanut butter, salt

Directions:
Preheat the oven to 375 degrees.
Lightly spray a 9x5<U+0094> loaf pan with non-stick cooking spray.
Heat oil in a large skillet over medium heat.
Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
Turn off heat and stir in the lentils Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
Taste and see if more salt is needed, then add mixture to the loaf pan.
Bake loaf until firm, about 40-50 minutes.
It<U+0092>s best to let the loaf sit for 15-20 minutes before serving.
Yummy Beefy Vegetable Soup


Ingredients:
beef roast, frozen corn, diced tomatoes, tomato juice, minced garlic cloves, salt, pepper, olive oil, potatoes

Directions:
In an 8 quart pot:
add olive oil, salt, pepper, garlic, onions.  Cook over medium heat until onions are slightly tender.
Add beef (previously cut into bite size pieces] cook until almost done. Keep the broth from the meat (it will help to flavor the soup],
add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
frozen diced potatoes can be added the last 30 minutes of cooking time.
Penne Pasta With Asparagus Sauce


Ingredients:
fresh asparagus, lemon, zest of, olive oil, penne pasta, cheese, parsley

Directions:
Cut the asparagus into one inch pieces; reserving the tips.
Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
Reserve the water by using a slotted spoon to remove the asparagus to a colander.
Put the drained asparagus in a food processor.
Cook the tips for 3-5 minutes until just tender.
Remove from water with slotted spoon, reserving the water.
Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
Cook the pasta in the asparagus water to your liking.
Drain the pasta saving 2 cups of the water.
Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
Stir in tips and grated cheese.
Stir until cheese is melted.
Serve with a light dusting of chopped parsley.
Maple Carrot Muffins


Ingredients:
butter, margarine, egg, maple syrup, carrot, rolled oats, flour, baking powder, allspice, salt, milk

Directions:
Beat butter, egg and syrup., Add milk, carrots and oats., Blend well., Sift in flour, baking powder, salt and allspice., Combine then fill greased muffin cups 3/4 full with batter., Bake 400°F for 25 - 30 minutes.