xiaoxl/recipe_data huggingface dataset:
World's Easiest Caramels


Ingredients:
light corn syrup, light brown sugar, butter, sweetened condensed milk, real vanilla extract

Directions:
Line a 10x15x1 jelly roll pan with non-stick foil and set aside.
Combine corn syrup, brown sugar, butter, and sweetened condensed milk in a large (at least 6 quart] nonstick heavy bottomed saucepan. Cook stirring constantly over medium heat until the mixture reaches between soft and firm ball stage (about 250 F].
Remove from heat and add vanilla.
Pour into prepared pan and let cool completely.
Cut and wrap in confectioners' waxed twisting paper.
Whole Wheat Oat Blueberry Muffins


Ingredients:
whole wheat flour, flour, baking powder, honey, egg, extra virgin olive oil, vanilla extract, lemon juice, fresh blueberries, frozen blueberries

Directions:
Preheat oven to 375., Line muffin cups with muffin paper., In a bowl, mix all dry ingredients, excluding blueberries., In a blender, mix all wet ingredients., Add to dry ingredients., Stir in blueberries., Pour mixture into muffin cups., Bake 20 minutes., Remove from pan and let cool., Serve and enjoy.
Creamy Linquuni Stuffed Tomato #A1


Ingredients:
linguine, olive oil, onion, garlic cloves, fresh tomatoes, fresh basil leaves, fresh spinach, walnuts

Directions:
In a large pot of salted boiling water, cook pasta a minute less then package directions for al dente.
In a small sauce pan with 1 tablespoon oil, cook ¼ of the diced onion and 1 clove of diced garlic, on medium - low heat, until softened.  Add in the inside of 4 hollowed out tomatoes and the remaining tomato that has been chopped, basil and salt and pepper to taste.   Simmer tomatoes until tender and fallen apart.  Carefully puree sauce in blender or processer.  Return to pan and keep warm.
In a small skillet on medium heat lightly toast walnuts then set aside.
Meanwhile; in a large skillet with remaining oil sauté the remaining onion on medium -low heat until starting to soften, add in remaining garlic and cook for another minute.  Toss in washed spinach, and continue to cook until spinach is wilted.  Add drained pasta (reserve a cup of pasta water] to spinach mixture, stir in goat cheese and walnuts, thin sauce with pasta water if needed, season with salt and pepper to taste and toss to combine.
Preheat oven to 350 degrees.
Fill hollowed out tomatoes with pasta.  Set on a cookie sheet and cook in oven for about 20 minutes or until tomato softens.  Place sauce on serving plate(s] top with stuffed tomato and serve.  Enjoy!
New York Spiedies
Category: main-dish
By julie a

The Spiedie is a New York original, created in Binghamton.  Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread.  Wrap the bread around the meat, pull out the skewer and enjoy!

Ingredients:
1 cup canola oil
¼ cup white vinegar
1 teaspoon fresh lemon juice
1 clove garlic, chopped
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon onion powder
2  bay leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8  wooden skewers, soaked in water for 15 minutes
2 pounds cubed beef
8 (1 inch thick) slices French bread

Directions:
In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days. Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade. Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Prep time: 10 mins
Cook time: 20 mins
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 622.4
Fat: 50.4 g
Saturated fat: 11.1 g
Carbohydrates: 17.7 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 24.4 g
Cholesterol: 76 mg
Sodium: 379 mg
St. Patrick's Linguine


Ingredients:
butter, canola oil, carrot, cabbage, shallot, garlic, cooked corned beef, cracked black pepper, white wine, heavy cream, half-and-half, Dijon mustard, white cheddar cheese, white cheddar cheese, peas, linguine, parmesan cheese

Directions:
In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.
Stir in the shallots and garlic and saute 3 to 4 minutes longer.
Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine.
Add in the cream, half- and-half, the mustards and the horseradish.
Let simmer until the sauce has tightened up a bit, about 5 minutes.
Stir in the shredded cheese and adjust seasonings, as needed.
Stir in the peas and the pasta, then transfer into a serving dish.
Serve immediately garnished with the Parmesan.
Tomato Cucumber Macaroni Salad


Ingredients:
macaroni, mayonnaise, tomatoes, cucumber, pepper

Directions:
Cook macaroni, according to package directions., Drain. Rinse with cold water., Mix all ingredients together., Chill 30 minutes.
Baked Stuffed Eggs


Ingredients:
sour cream, dry mustard, salt, onion, butter, sour cream, cheddar cheese, paprika

Directions:
Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.
No Cook BBQ Sauce
Category: side-dish
By cynjne

A tangy BBQ sauce that can be used for just about anything from sandwiches to french fries. Kids especially seem to enjoy.

Ingredients:
1 ½ cups ketchup
1 cup vinegar
1 cup prepared yellow mustard
½ cup white sugar
1 teaspoon garlic powder
1 teaspoon salt
¾ teaspoon chili powder
¾ teaspoon cayenne pepper
½ teaspoon ground black pepper

Directions:
Mix ketchup, vinegar, mustard, sugar, garlic powder, salt, chili powder, cayenne pepper, and black pepper together in a bowl until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 cups

Calories: 29.1
Fat: 0.4 g
Carbohydrates: 6.5 g
Sugars: 5.8 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Sodium: 287.3 mg
South Texas Pecan Sandies


Ingredients:
butter, powdered sugar, vanilla, flour, salt, pecans

Directions:
Heat over to 350
Combine butter, 1/2 cup powdered sugar and vanilla* in a large bowl and mix with electric mixer for about 3 minutes on high speed until mix is light and fluffy.
Add flour, salt and nuts to the butter mix slowly at low speed until all ingredients are blended.
Divid cookie dough in half.  Shape each cookie dough portion into a log, 1 1/2" in diameter.  Wrap the logs in plastic wrap and refrigerate for 1 hour or more.
Cut the dough logs into 1/4" slices and place 1/2" apart on an ungreased cookie sheet.
Bake cookies for 15 minutes or until lightly browned on top.  Remove cookies from the baking sheet immediately and roll them in the remaining powdered sugar.
Place cookies on a rack to cool before storing in a container.
*I always use Mexican vanilla when baking and it makes a difference.
Caramelized Onion & Brie Pizza


Ingredients:
water, all-purpose flour, semolina flour, olive oil, baking powder, instant yeast, salt, yellow onions, black pepper

Directions:
CRUST:
Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
Allow dough to rise, covered, while you make the topping.
TOPPING:
In large skillet, heat oil.
add onions and cook, stirring often, until translucent and browning on edges.
Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
Remove from heat and set aside to cool.
Place pizza stone in middle of oven and preheat to 425.
Divide dough in half, pat and roll into two  12" pizzas on two semolina dusted pieces of parchment paper.
Cover each dough with a layer of onions, then scatter the Brie.
Grind a sprinkling of fresh pepper over top and scatter with almonds.
Bake for 15 to 18 minutes, until crust is brown.
For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
Serve hot or at room temperature.
Creamy Herbed New Potatoes


Ingredients:
tiny new potatoes, low-fat sour cream, kosher salt, fresh coarse ground black pepper, fresh parsley, flaked sea salt

Directions:
Scrub potatoes and (if large] cut into quarters. Cover with water & bring to a boil.
Reduce heat slightly and cook 10-15 minutes or until tender.  Drain well.
Place potatoes in serving bowl and add sour cream.
Stir gently, lightly coating potatoes with sour cream.  Stir in kosher salt, pepper, & parsley.
Garnish with flake salt & serve.
Passionfruit Bavarian Cream Dessert


Ingredients:
orange gelatin, boiling water, passion fruit juice, heavy cream, coconut

Directions:
In a large bowl dissolve orange gelatin in boiling water. Add passionfruit juice or nectar and stir to combine.
Chill until mixture begins to set then stir it well.
Whip the cream until stiff and then fold into the partially set gelatine.
Spoon lightly into dessert dishes or a wine or martini glass. Garnish if desired.
Refrigerate until ready to serve.
Sour Cream Banana Bars


Ingredients:
sugar, sour cream, butter, eggs, bananas, vanilla, flour, baking soda, salt

Directions:
Grease and flour jelly roll pan.
Cream butter and sugar, add sour cream and eggs and beat for 1 minute.   Add bananas and vanilla - mix well.  Beat in flour, salt, and soda on medium for 1 minute.  Stir in nuts if desired.
Pour and spread dough in pan.
Bake at 375 degrees for 20-25 minutes.
Let cool for 10-15 minutes, then frost with Brown Butter Frosting.
Cauliflower Salad


Ingredients:
cauliflower, red leaf lettuce, purple onion, mayonnaise, sugar, parmesan cheese

Directions:
make dressing by mixing mayo, sugar and cheese together.  If not using until the next day, keep in fridge but remove 2 hours before serving salad.
Break lettuce and cauliflower into small pieces in large bowl, add chopped onion.
pour dressing a little at a time and mix together adding more dressing as needed.
Classic Greek Baklava


Ingredients:
walnuts, ground cinnamon, sugar, butter, phyllo pastry, water, honey, vanilla extract, grapes, olive oil

Directions:
Preheat oven to 350 degrees F.
Butter the bottoms and sides of a 9 by 13-inch pan.
Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. Set aside.
Unroll the phyllo pastry. Cut the whole stack in half to fit the pan. Cover the phyllo with a dampened clean kitchen towel to keep the phyllo from drying out as you work. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. Repeat until you have 6 sheets layered.
Sprinkle 1 1/2 cups nut mixture on top. Layer with 2 phyllo sheets, brush with butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 phyllo sheets deep.
Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts. Bake for about 50 minutes, until the baklava is golden and crisp.
Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add the honey and vanilla. Simmer for about 10 minutes.
Remove the baklava from the oven and immediately spoon the sauce over it. Let cool.
In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons sugar. Bake in the oven for about 10 minutes, until the grapes start to burst.
Serve the baklava with Greek yogurt, the baked grapes and a drizzle of honey and crushed walnuts.
Cook's Notes:
Walnuts can be replaced by any kind of nuts or a combination of nuts. Phyllo pastry is available in the freezer section of most grocery stores.
Slow-Cooker Barbecue Ribs
Category: meat-and-poultry
By SUZANNE2802

An easy and delicious way to prepare tender barbecued ribs without the barbecue!

Ingredients:
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
½ cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Prep time: 10 mins
Cook time: 8 hrs 30 mins
Total time: 8 hrs 40 mins
Yields: 8 servings

Calories: 497.3
Fat: 29.6 g
Saturated fat: 10.9 g
Carbohydrates: 33 g
Sugars: 26.3 g
Dietary fiber: 0.8 g
Protein: 26 g
Cholesterol: 117 mg
Sodium: 1244.5 mg
Coconut Pretzel Crunch Bars


Ingredients:
butter, sugar, dark corn syrup, eggs, sweetened flaked coconut

Directions:
Heat oven to 350. Grease a 13x9 pan.
In a large bowl, combine butter and cake mix; mix at low speed until well blended. The mixture will be crumbly. Add pretzels and mix well. Press in bottom of pan. Bake at 350 for 12 minutes. Let cool 5 minutes.
In a large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.
Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set]. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container.
Key Lime-Blue Cheese Chicken


Ingredients:
boneless skinless chicken breasts, blue cheese, key limes, baby portabella mushrooms, sweet onion, capers, plain yogurt, fresh parsley, margarine

Directions:
Marinate the raw chicken breasts in the lime juice for at least 1 hour. Save the marinade.
Using a large skillet, sauté the onions in the margarine/butter until caramelized. Then remove the onions, leaving the oils in the pan.
Use a grill (or the skillet] to cook the chicken breasts until they are halfway done (still pink in the center]. Remove the chicken from heat and let them cool enough to handle.
Cut a horizontal slit in each breast to make a pocket. Fill the pocket tightly with the blue cheese crumbles, and secure the chicken with a toothpick.
Put the stuffed chicken breasts back in the skillet, and add the leftover lime juice marinade to the pan. Cook on medium-low heat until the chicken is done and the cheese is melted (about 10 min.] When it's time to flip the chicken breasts, remove the toothpicks.
Right before serving, put the sautéed onions back in the pan, and add the mushrooms, capers, yoghurt, and parsley. Stir them into the sauce, and then taste the sauce: Add salt or pepper if desired.
When serving, top each serving of chicken with the mushroom/onion sauce.
Sweet Potato Pie...Pumpkin Style


Ingredients:
eggs, sugar, flour, salt, allspice, cinnamon, mashed sweet potatoes, milk

Directions:
Watch the video: https://youtu.be/IDQb7YdC84g.
Combine dry ingredients together, set aside. Whisk eggs and blend in dry ingredients. Stir in sweet potatoes, then milk.
Pour into pastry lined pie pan. Bake at 425°F for 10 minutes. Reduce heat to 350 °F and bake for 40 more minutes. Remove from heat, cool and refrigerate before serving. Serve cold with fresh whipped cream -- or maybe not!
Note: Flavors intensify after 1-2 days in the refrigerator. Pie can be made up to a week in advance.
Salmon Patties
Category: appetizers-and-snacks
By Jackie Smith

A nutritious and delicious dinner. The patties are good served with either red wine vinegar or cheese sauce. To round out your meal serve salmon patties with a big green salad and french bread.

Ingredients:
2 (15 ounce) cans pink salmon
1  onion, finely diced
1  egg, beaten
8  saltine crackers, crushed
salt and pepper to taste
1 stalk celery
1 cup cornmeal
.15 cup canola oil

Directions:
In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well. Make patties out of salmon mixture and roll in cornmeal. In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 to 10 patties

Calories: 237.4
Fat: 11.8 g
Saturated fat: 1.8 g
Carbohydrates: 12.3 g
Sugars: 0.7 g
Dietary fiber: 1.2 g
Protein: 19.9 g
Cholesterol: 70.7 mg
Sodium: 80.1 mg
Best Lemon Cheesecake Ever (Sour Cream Cheesecake)


Ingredients:
graham cracker crumbs, butter, brown sugar, cinnamon, cream cheese, eggs, sugar, lemon juice, flour, vanilla extract, lemon zest, sour cream, sugar, sugar, cornstarch, water, lemon juice

Directions:
Preheat oven to 350°F.
Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
Press into bottom of an 11 to 12-inch spring form pan.
Bake for 5 minutes.
Let cool; refrigerate until needed.
Using an electric mixer, beat cream cheese at high speed until completely smooth.
Add eggs one at a time, beating until smooth after each addition.
Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
Stir in lemon zest.
Pour into crust; bake at 350°F for 35 minutes.
Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
Remove cake from oven, and gently spread sour cream mixture on top.
Return to oven and bake for another 12 minutes.
Cool on rack for 30 minutes.
Refrigerate until topping is cool, but not completely chilled.
Combine all glaze ingredients and blend until smooth.
Bring to a boil, stirring constantly until thickened (3 minutes].
Chill until cool, but not set.
Spread on top of cheesecake.
Chill overnight.
Zesty Pork and Beans


Ingredients:
bacon, brown sugar, onions, catsup, chili sauce

Directions:
In a skillet, fry the bacon until crisp; then drain on paper towels. (Reserve 2 tablespoons of the bacon drippings.].
In a 1-quart baking dish, combine the bacon drippings with the remaining ingredients.
Sprinkle crumbled bacon over the beans.
Bake uncovered in a 350 degree oven for 25 to 30 minutes, until the beans are bubbly and heated through.
British Shortcrust Pie Pastry
Category: desserts
By Piques

Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.

Ingredients:
1 cup all-purpose flour
¼ cup chilled butter
¼ cup shortening
4 tablespoons ice water, or more as needed

Directions:
Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable. Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

Prep time: 5 mins
Total time: 35 mins
Yields: 2 9-inch pie shells

Calories: 657.5
Fat: 49.3 g
Saturated fat: 21.1 g
Carbohydrates: 47.7 g
Sugars: 0.2 g
Dietary fiber: 1.7 g
Protein: 6.7 g
Cholesterol: 61 mg
Sodium: 165.6 mg
Ultimate Steak Tip Marinade


Ingredients:
Worcestershire sauce, barbecue sauce, sirloin tip steaks

Directions:
In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce.
Place the meat in the marinade, and turn to coat.
Cover, and refrigerate for at least 1 hour.
Preheat grill for high heat.
Brush grill lightly with oil to prevent sticking.
Place steak tips on the grill, and discard marinade.
Grill steaks 10 minutes on each side, or to desired doneness.
Potato and Roasted Cauliflower Soup


Ingredients:
russet potatoes, cauliflower, heavy cream, monterey jack and cheddar cheese blend, water, salt, black pepper, paprika, extra virgin olive oil

Directions:
Preheat oven to 425.
Wash and chop cauliflower into individual florets.
Drizzle cauliflower with olive oil and roast  in 425 degree oven for 15-30 minutes.
Peel, chop into 1” pieces and boil potatoes in 6 cups or water until tender and easily pierced with a fork.
Add 1 cup of cream (can be substituted with milk or half and half.
Add 2 cups spinach.
Add 16 oz cheddar jack.
Add seasonings: salt, pepper, garlic salt, paprika, adjusting amount for your personal preference or dietary restrictions.
Add any other spices that you think may compliment a cheesy potato soup.
If you are a meat eater you can replace the water to boil the potatoes with chicken stock. If you’re a vegetarian but want more robust flavors replace the watr.
If I were a meat eater I may add some ham or bacon.
Cook on medium until it starts to thicken, stirring frequently to keep it from sticking to the bottom. The leftovers will get more robust and thick.
Easy, Peazy Pasta


Ingredients:
farfalle pasta, olive oil, onion, red bell pepper, mushroom, garlic clove, sugar snap peas, frozen green pea, fresh parsley, parmesan cheese

Directions:
Cook pasta in boiling water according to package directions.
While pasta is cooking, saute onion, bell pepper, mushrooms, and garlic in olive oil.  Remove to serving bowl and keep warm.
1 minute before pasta is done, add peas to boiling pot of water to blanch.
Drain pasta and peas, rinse briefly with hot water, and place in serving bowl.  Toss with onions, peppers, and garlic.  Sprinkle with chopped parsley, adding salt and pepper to taste.  Combine thoroughly, adding parmesan cheese if desired.  Serve.
Indonesian Vegetable Sour Soup (Sayur Asam)


Ingredients:
warm water, shallot, garlic cloves, fresh ginger, red chili pepper, raw peanuts, shrimp paste, salt, salted peanuts, brown sugar, chayote, frozen green beans, frozen corn kernels

Directions:
Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.