xiaoxl/recipe_data huggingface dataset:
Spicy Honey Mustard Baby Back Ribs


Ingredients:
soy sauce, honey, chili sauce, ground cumin, ground cinnamon, garlic cloves

Directions:
Remove the membrane from the underside of the ribs: Dislodge a bit of the membrane, grip it with a paper towel and pull membrane away.
Place ribs in a baking dish.
Combine all remaining ingredients and stir well.
Coat the ribs evenly on both sides with the rub.
Marinate the ribs, refrigerated for at least an hour and up to 8 hours for extra flavor.
Preheat oven to 350°F.
Place marinated ribs on a wire rack, meaty side up.
Place rack on a foil-lined baking dish on the middle oven rack.
Place a small pan of hot water in the bottom of the oven and roast the ribs until the meat begins to shrink from the ends of the bone, about 75 minutes.
Brush the meaty side of ribs with reserved marinade once or twice during roasting.
Do not turn the ribs over while roasting.
These ribs can also be cooked on the outdoor grill or smoked per your smoker directions.
Cavelle Orange Bread


Ingredients:
egg, sugar, milk, flour, oranges, baking powder

Directions:
slice peeling of 2 oranges very thin.
Cover with cold water and let come to a boil.
Add 1/2 cup sugar, cook till done and cool.
Should look like marmalade.
Sift flour and baking powder and add alternately with milk to egg mixture and sugar mixture.
Add to the peel.
Put in greased pan let stand 15 minutes.
Bake in moderate oven 375 about 1 hours Cool and slice fine.
I wanted to add notes to this recipe from Madeleine after she made this and posted a picture. Her notes will be helpful for all. She: boiled together 2 cups orange zest, 2 cups water and 1/2 cup sugar for 1/2 hour, then let cool. Then: beat together additional 1/3 cup sugar with remaining ingredients, stir into orange zest and bake 350 for 1 hours Wrap loaf in damp towel for 20 minutes to soften crust. Thanks madeleine.
Helwa Tat-Tork Halva


Ingredients:
sugar, tahini, water, vanilla

Directions:
In a heavy pan, stir sugar into water and heat to boiling. Once it is boiling, stop stirring. Boil until 284 degrees fahrenheit.
In a heat-proof bowl, mix tahini, vanilla, and almonds.
When sugar water reaches temperature, pour on tahini mixture and stir until it thickens.
Pour in a pan and let cool. Cut to serve. Store in an airtight container.
Addictive Asparagus


Ingredients:
pancetta, butter, asparagus, leeks, garlic cloves, fresh lemon zest, orange zest, pine nuts, Italian parsley

Directions:
In a large non-stick pan, saute pancetta, stirring frequently over medium heat, until crisp and lightly golden.
Add butter, then asparagus and leeks and saute until asparagus is tender crisp, about 3-5 minutes.
Add garlic, citrus zests, toasted pine nuts and parsley and saute for another minute. Season to taste with salt and pepper.
Individual Blueberry Cobblers


Ingredients:
fresh blueberries, sugar, lemon rind, water, butter, egg, vanilla extract, all-purpose flour, baking powder, salt, nutmeg, milk

Directions:
Pick over and wash berries.  Place in saucepan with 1/4 cup sugar, lemon rind and water.
Bring to a boil and simmer for 5 minutes.  Pour equal amounts into 4 greased tart pans.
Cream butter, 1/3 cup sugar, egg and vanilla until well blended.
Mix flour, baking powder, salt and nutmeg.  Add to creamed mixture along with the milk.  Beat until smooth.  Spoon batter over hot blueberries.
Bake at 375° for about 30 minutes or until browned.  Serve warm, plain or with ice cream (family favorite] or whipped cream.
Low Fat Choc-Orange Cake


Ingredients:
self-raising flour, sugar, applesauce, baking soda, chocolate chips, oranges, rind of

Directions:
Preheat oven to 180deg C.
Beat egg whites and sugar together for 1 minute.
Stir baking soda into apple sauce (it will bubble slightly] and then add to bowl.
Gently fold in flour, rind and choc chips alternately with orange juice.
Pour into prepared loaf tin.
Bake 30- 35 minutes or until toothpick comes out clean.
Caribbean Pork Roast


Ingredients:
pineapple, brown sugar, ground cumin, ground cinnamon, dried thyme leaves, garlic cloves, sweet potatoes, red onions, salt, ground black pepper

Directions:
Drain pineapple, reserving 1/2 cup juice for marinade.
Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 quart colander bowl. Add garlic cloves pressed with garlic press.
Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate.
Preheat oven to 350°F
Using crinkle cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters.
Cut each onion into 8 wedges and pineapple rings into quarters.
Remove roast from marinade and place in 9" x 13" Baker. Discard marinade.
Place vegetables and pineapple around roast.
Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with Rectangular Lid/Bowl. Bake 1 hour.
Using oven mitts, carefully remove lid/bowl, lifting away from you. Continue baking 15-30 minutes longer or until thermometer registers 155F for medium.
Remove baker from oven and let roast stand 10 minutes before carving. Cut about two thirds of roast into thin slices.
Serve immediately with vegetables and pineapple.
Wrap and refrigerate remaining roast for up to 4 days for use in Paradise Pita Pockets.
Chestnuts Roasted on an Open Fire


Ingredients:
chestnuts, water, salt

Directions:
Take a cheap old frying pan, and using a hammer and large nail, or drill bit, make about 10 holes in the bottom.
Put an X in the skin of each chestnut. Heat pan over flame. Add chestnuts and using a spray bottle, spray with water.
Return to flame, shake pan slowly and constantly for about 15 min., occasionally spritzing with more water. (will require more yuletide songs].
Place chestnuts into large metal bowl, sprinkle with salt, and toss. Place chestnuts into 8 small brown bags, sprinkle a dash more salt into bag, and serve. (or sell em on the street corner for a nickel like they did in the ol' days]!
Ghirardelli® Mini Bittersweet Chocolate Cakes
Category: trusted-brands-recipes-and-tips
By Ghirardelli

Rounds of chocolate cake are split into 2 rounds and layered with rich, chocolate frosting and a sprinkle of mini chocolate chips.

Ingredients:
1 (10 ounce) package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips, divided
1 teaspoon shortening
2 ¼ cups all-purpose flour
½ cup Ghirardelli® 100% Unsweetened Ground Cocoa Powder
1 ½ teaspoons baking soda
1 teaspoon salt, divided
1 ½ cups unsalted butter, divided, at room temperature
1 ½ cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 ½ cups buttermilk
8 cups powdered sugar, divided
⅓ cup milk
2 teaspoons pure vanilla extract
¾ cup Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips

Directions:
Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside. In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool. In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside. In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan. Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable. Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

Prep time: 1 hr 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 14 stacked cakes

Calories: 821.2
Fat: 33.8 g
Saturated fat: 20.3 g
Carbohydrates: 130.5 g
Sugars: 101.6 g
Dietary fiber: 3.7 g
Protein: 7.9 g
Cholesterol: 106.9 mg
Sodium: 355.4 mg
Caramels
Category: desserts
By Barbara

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!

Ingredients:
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract

Directions:
Grease a 12x15 inch pan. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Yields: 4 to 5 dozen caramels

Calories: 114.6
Fat: 6.3 g
Saturated fat: 4 g
Carbohydrates: 14.8 g
Sugars: 10.7 g
Protein: 0.5 g
Cholesterol: 20.2 mg
Sodium: 30.4 mg
Almond Peachy Pie


Ingredients:
coconut, sugar, butter, sour cream, salt, icing sugar, vanilla

Directions:
Blend almonds in food processor.
Stir in coconut and sugar.
Rub butter into mixture.
Reserve 2 tablespoons of this mixture for topping.
Press the remaining crumbs onto the base and sides of a greased 23cm flan tin.
Bake in a moderately hot oven for 15 minutes or until golden brown.
Cool.
Place the reserved crumbs into a small pan and stir over a low heat until golden brown.
This takes about 4 minutes.
Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla.
Pour into the prepared pie shell.
Arrange the well drained peaches decoratively over the top of the filling.
Lightly whip the cream and remaining sifted icing sugar.
Spoon or pipe around the edge of the pie.
Sprinkle with the toasted crumbs and then refrigerate before serving.
Poached Scrambled Eggs


Ingredients:
eggs, extra virgin olive oil, fine sea salt, fresh ground black pepper

Directions:
Set a medium saucepan filled with at least 4 inches of water over moderate heat. Bring to a low boil.
While water is boiling, break each egg into a mesh strainer, letting the thin white drain away.  Transfer the remaining yolk and white to a small bowl.
Beat the eggs vigorously with a fork.
Put a strainer in the sink.  When the water is at a low boil, add a few large pinches of salt, then stir the water to create a whirlpool.  Pour the eggs into the moving water, cover the pot and count to 20.
Turn off the heat and uncover the pot. While holding back the eggs with a spoon, pour off most of the water over the strainer.  Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground pepper to taste.
Quick Chicken and Corn Chowder
Category: soups-stews-and-chili
By drrckbr

Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.

Ingredients:
1 tablespoon olive oil
8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
½ cup chopped onion
½ cup chopped red bell pepper
1 clove garlic, minced
4 cups low-sodium chicken broth
1 ½ cups frozen corn
1 cup skim milk
1 tablespoon cornstarch, or more as needed
1 cup white beans, drained and rinsed
1 cup shredded Cheddar cheese
½ teaspoon salt  (Optional)
¼ teaspoon ground black pepper

Directions:
Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture. Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 262.7
Fat: 10.1 g
Saturated fat: 4.9 g
Carbohydrates: 24.1 g
Sugars: 5.3 g
Dietary fiber: 3.6 g
Protein: 20.3 g
Cholesterol: 42.8 mg
Sodium: 423.8 mg
Cuban-Style Marinated Steak


Ingredients:
lime juice, oregano leaves, ground cumin

Directions:
Mix all ingredients, except steak, in large resealable plastic bag or glass dish.
Add steak; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor.
Remove steak from marinade, reserving remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking.
Zucchini Frittatas II


Ingredients:
olive oil, onion, garlic, zucchini, salt, pepper, fresh basil, flat-leaf Italian parsley, fat-free parmesan cheese

Directions:
Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion  and saute until tender and translucent. Stir in garlic and zucchini and continue sauteing until squash is just tender.
Season with salt and pepper and remove  from heat. In a mixing bowl, whisk together eggs, basil and parsley.
Stir in  sauteed vegetables.
Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides.
Add egg-vegetable mixture, spreading evenly.
Reduce heat to low and cover pan.
Cook 10 to 15 minutes, until set.  Preheat broiler.
Sprinkle grated cheese on top of frittata if desired and broil  briefly until lightly browned.
Cut into 3 wedges.
Serve immediately from the pan or transfer to a large round plate or platter.
Cajun Shrimp Alfredo
Category: side-dish
By GIMMEYOURWILDS

Spicy and creamy....a great combination! Homemade Alfredo is always best, but the Knorr® mix plus Parmesan is a quick easy alternative. Serve over angel hair pasta.

Ingredients:
½ pound andouille sausage, diced
¼  onion, diced
¼ cup diced celery
¼ cup diced red bell pepper
2 teaspoons Cajun seasoning
¼ teaspoon dried sage
1 pound raw shrimp, peeled and deveined
1 ¾ cups milk
1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)
1 tablespoon butter
½ cup freshly grated Parmesan cheese
2 teaspoons minced garlic, divided

Directions:
Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat. Whisk milk,   mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 301.8
Fat: 18.2 g
Saturated fat: 7.9 g
Carbohydrates: 10.2 g
Sugars: 4.1 g
Dietary fiber: 0.5 g
Protein: 23.2 g
Cholesterol: 156.3 mg
Sodium: 1148 mg
Macaroni & Goat Cheese


Ingredients:
macaroni, butter, flour, milk, fresh ground black pepper, parmesan cheese, olive oil, parmesan cheese, dried thyme, pepper

Directions:
Bring a large pot of lightly salted water to boil.
Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute.
Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon.
Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.
Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.
Easy Taco Pie


Ingredients:
lean ground beef, turkey, sour cream, mild cheddar cheese, onion, water, tortilla chips

Directions:
Preheat oven to 350 degrees & spray pie dish with cooking spray.
Line pie dish and sides of dish with cresent rolls & overlap well to fill in any gaps.  Sprinkle with 1/2 of the crushed tortilla chips.
Brown beef & drain.  Add packet of taco seasoning & water then simmer for about 10 minutes.  Remove from stove & spoon meat mixture over the prepared pie dish on top of the tortilla chips.  Top with sour cream, onion, and olives.  Sprinkle with 1 cup of shredded cheddar and top with remaining half of tortilla chips.
Bake for 20 minutes, remove from oven, top with remaining cheddar cheese and bake additional 5-10 minute until bubbly.
* Serve with additional sour cream, guacamole, salsa, tomatoes, salsa con queso, shredded lettuce, etc. if desired.
Vermicelli Pudding
Category: pasta-and-noodles
By nausheen

A traditional dessert specially made for Eid festivals. No Eid breakfast is complete without this tasty and easy dish.

Ingredients:
1 quart milk
5 tablespoons white sugar
8  cardamom seeds, or to taste  (Optional)
1 (8 ounce) package vermicelli pasta, broken into 4-inch lengths
8  raisins, or more to taste  (Optional)

Directions:
Bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If pudding is too thick, stir in a little milk.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 385.5
Fat: 5.8 g
Saturated fat: 3.2 g
Carbohydrates: 68 g
Sugars: 27.6 g
Dietary fiber: 2.5 g
Protein: 14.8 g
Cholesterol: 19.5 mg
Sodium: 101.6 mg
Rogene's Cocktail Sauce


Ingredients:
chili sauce, lemon juice, horseradish, Worcestershire sauce, onion, Tabasco sauce, salt, pepper

Directions:
Combine all ingredients; mix well.
Add salt and pepper to taste.
Basic White Sauce -  Salsa Di Besciamella


Ingredients:
unsalted butter, unbleached all-purpose flour, milk, fine sea salt, white pepper

Directions:
In a large saucepan, melt the butter over med-low heat.  Do not let the butter brown.
Whisk in the flour, and cook it until a uniform paste is formed, and no streaks of flour remain.
Slowly whisk in the milk in a steady stream.
Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon.
Season with salt and pepper.
Flank Steak Orange Salad


Ingredients:
marmalade, garlic, ginger, salt, romaine lettuce, radicchio, butter

Directions:
To make the marinade, combine the  marmalade, orange juice, vinegar, garlic, ginger and salt.
Marinate the flank steak for 2-4 hours.
Broil the flank steak 6 minutes on each side.  Allow the meat to rest 10 minutes before cutting, against the grain, into thin slices.
After you remove the meat from the marinade, boil the marinade in a sauce pan until reduced by half, to about 1 1/2 cups. Whisk occasionally.
Whisk the butter into the sauce.
Combine the chopped salad greens.
For each serving, put a helping of greens into a bowl, top with a portion of meat and 3 tablespoons of the sauce.
Tuna/egg/chicken Salad Dressing (all-purpose)


Ingredients:
mayonnaise, sour cream, fresh lemon juice, dijon-style mustard

Directions:
In medium bowl using a fork, stir together all the ingredients, until completely smooth.
Cover and refrigerate until ready to use.
VARIATIONS:
Barbecue (for chicken]: Omit the lemon juice and add 1 tablespoon prepared barbecue sauce.
Basil (for chicken and egg]: Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato.
Buttermilk (for chicken]: Substitute buttermilk for the sour cream and add 1 tablespoon minced scallions or chives; just before serving stir in 2 tablespoons fried, crumbled bacon.
Chipotle (for chicken and egg]: Add 1/2 to  1 -1/2 teaspoon chipotle in adobo sauce.
Chutney (for chicken] Add 1 tablespoon mango chutney.
Club (for chicken and egg]: Add 1 tablespoon each diced avocado and seeded, diced tomato; just before serving stir in 2 tablespoon fried, crumbled bacon.
Curry (for chicken] Add 1 teaspoon curry powder, pinch ground ginger, and honey to taste.
Healthier Good Old Fashioned Pancakes
Category: breakfast-and-brunch
By MakeItHealthy

I loved this pancake recipe. Way better than a mix at the store but I wanted to cut a little of the fat. I make them with less butter, egg whites instead of a whole egg, and nonfat milk. They are so fluffy and tasty plus I feel great about giving them to my family.

Ingredients:
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups nonfat milk
2  egg whites
2 tablespoons butter, melted

Directions:
Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 134.9
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 22 g
Sugars: 3.6 g
Dietary fiber: 0.6 g
Protein: 4.7 g
Cholesterol: 8.4 mg
Sodium: 554.9 mg
Strawberry Banana Smoothie


Ingredients:
frozen strawberries, banana

Directions:
"Put ice cubes in blender, then add orange juice, bananas & strawberries. Blend till smooth.  If you find the mixture to be to thick, add more orange juice.  Feel free to substitute the strawberries with frozen mixed berries of any kind."
Extra Crispy Fried Chicken


Ingredients:
chicken, egg, beer

Directions:
Combine the pancake mix with one package of the Italian salad dressing mix.
Combine the other package with the egg and club soda or beer.
Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
Place pieces on a wire cooling rack without allowing to touch each other.
Let dry for 5 minutes.
Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do].
Bake at 350° for 45 minutes or until done.
OR:
Deep fry at 425° for about 7 minutes.