xiaoxl/recipe_data huggingface dataset:
Stuffed Fiesta Pork Tenderloin #RSC


Ingredients:
lemon juice, olive oil, garlic cloves, canned black beans, tomatoes, chili powder, white pepper, paprika, mayonnaise, parmesan cheese

Directions:
Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
Preheat oven to 400 degrees.
Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher’s cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.
Danny Z's Spicy Crab Salad


Ingredients:
lump crabmeat, mayonnaise, shallots, celery, fresh cilantro leaves, chili sauce, ground sage, ginger powder, Mexican oregano, dill

Directions:
Place the crabmeat in a bowl and add the mayonnaise, shallots,, cilantro, chili sauce, and lime juice. Mix gently to combine, the ingredients without breaking up the large lumps of crabmeat., Taste and adjust the seasoning with salt and pepper.
Cauliflower Tots


Ingredients:
cauliflower florets, egg, onion, red bell pepper, parmesan cheese, cilantro

Directions:
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, combine cauliflower, onion, bell pepper, jalapeno, parmesan cheese, breadcrumbs, cilantro and season with salt and pepper.
Bake for 15-20 minutes, turning halfway through the cook time, until lightly golden.
Banana Pudding


Ingredients:
sugar, all-purpose flour, salt, eggs, milk, vanilla extract, bananas

Directions:
Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
Classic Savory Deviled Eggs
Category: appetizers-and-snacks
By Jeff Sikes

Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.

Ingredients:
6  hard-cooked eggs, halved
¼ cup mayonnaise
1 teaspoon rice wine vinegar
½ teaspoon chopped fresh dill  (Optional)
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
⅛ teaspoon salt
12 sprigs fresh dill  (Optional)

Directions:
Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 deviled egg halves

Calories: 138.8
Fat: 12.3 g
Saturated fat: 2.6 g
Carbohydrates: 1 g
Sugars: 0.5 g
Protein: 6.4 g
Cholesterol: 189.5 mg
Sodium: 191.7 mg
Get Your C Ginger-Lime Tea (Rachael Ray)


Ingredients:
water, fresh ginger, honey, lime juice

Directions:
Boil water.
Add the ginger, honey and lime juice, remove from the heat and steep for about 10 minutes.
Strain.
Christa's Cucumber Basil Tea Sandwiches
Category: appetizers-and-snacks
By christaann

This recipe is from years of searching for the perfect English tea sandwich. I always looked forward to tea time in the Caribbean with my grandparents who were from English descent. My grandmother was French and my grandfather was from Guyana. My grandfather's parents were from England, so there is the British influence. You can add a teaspoon of dill to your spread.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons half-and-half
2 tablespoons chopped fresh chives
12 slices rye bread
1  English cucumber, thinly sliced
24 leaves fresh basil

Directions:
Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives. Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 servings

Calories: 76.8
Fat: 3.9 g
Saturated fat: 2.2 g
Carbohydrates: 8.3 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 2.2 g
Cholesterol: 10.7 mg
Sodium: 133.8 mg
Honey Barbecue Sauce
Category: side-dish
By Kimberly D

Simple and sweet, this sauce is fantastic for ribs!! Makes enough to baste 3 to 4 pounds worth.

Ingredients:
1 cup honey
¼ cup molasses
3 tablespoons ketchup
⅛ teaspoon ground cinnamon
½ teaspoon paprika
⅛ teaspoon ground ginger
1 tablespoon seasoned salt
1 tablespoon meat tenderizer
⅛ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon dried oregano
¼ teaspoon minced garlic
¼ cup steak sauce
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 ½ cups brown sugar

Directions:
In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended. Cover, and refrigerate until ready to use.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 168.3
Fat: 0.1 g
Carbohydrates: 43.6 g
Sugars: 41.1 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 423.6 mg
Sweet Potato Casserole Dessert
Category: side-dish
By Mary48

Fluffy sweet potatoes mixed with butter, sugar, and vanilla, and baked with a crunchy pecan streusel topping. This recipe was  given to me by my brother-in-law.

Ingredients:
4 ½ cups cooked and mashed sweet potatoes
½ cup butter, melted
⅓ cup milk
1 cup white sugar
½ teaspoon vanilla extract
2  eggs, beaten
1 cup light brown sugar
½ cup all-purpose flour
⅓ cup butter
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 16 servings

Calories: 309.2
Fat: 15.3 g
Saturated fat: 6.8 g
Carbohydrates: 41.9 g
Sugars: 30.1 g
Dietary fiber: 2.6 g
Protein: 3.2 g
Cholesterol: 49.1 mg
Sodium: 103.1 mg
Sherried Squirrel (Or Rabbit)


Ingredients:
water, salt, vinegar, all-purpose flour, salt, pepper, butter, fresh mushrooms, chicken broth, sherry wine, Worcestershire sauce, seasoning salt

Directions:
Combine brine ingredients with meat in a large bowl., Cover and let stand at room temperature 1 hour., Drain and discard liquid., Pat meat dry and set aside., Preheat oven to 350°F., Place flour, salt and pepper in a plastic zipper bag., Add meat and shake to coat., Heat butter and oil in a large skillet over medium-low heat., Increase heat to medium-high and brown squirrel pieces on all sides., Place meat and pan drippings in a 3-quart baking dish and add mushrooms., Combine sauce ingredients and pour over meat and mushrooms., Cover and bake until tender, about 1 1/2 hours.
Sugar-Crusted Raspberry Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, unsalted butter, egg, vanilla extract, fresh raspberries

Directions:
Preheat oven to 400 ° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil or butter.
In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy.
Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar.
Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.
Extra Spicy Refried Beans with Lettuce, Tomato, and Lime


Ingredients:
garlic powder, romaine lettuce hearts, tomatoes, lime, juice of, salt, extra virgin olive oil

Directions:
Heat canned refried beans in a medium skillet over medium heat.
Stir chopped jalapeno,hot sauce and garlic powder into refried beans.
Reduce heat to low and keep warm until ready to serve.
Combine lettuce and tomatoes in a bowl.
Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt.
Toss to combine.
Drizzle olive oil over the bowl and toss lettuce and tomatoes again.
Serve refried beans along side lettuce and tomatoes.
Vegan Mac & Cheese


Ingredients:
roasted garlic, arrowroot, milk, Dijon mustard, onion powder, lemon juice, nutritional yeast, sea salt, macaroni noodles, Brussels sprouts, olive oil

Directions:
Preheat oven to 375 degrees.
Mix the arrowroot in a small bowl with <U+2153> cup of the milk. Make sure to get out the clumps. Set aside.
In a sauce pot, warm oil or melt Earth Balance on medium heat.
Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine.
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up].
Meanwhile, cook your macaroni noodles al dente (follow package instructions––the shells I use cook for 13 minutes].
Strain the noodles and place in a deep baking dish to cool.
Transfer the sauce to a blender, then add the butternut squash and roasted garlic.
Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles.
Pour the cheese sauce over the noodles, and stir well to coat every noodle.
Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt.
Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over.
Bake for 20 minutes.
Serve immediately.
Coca-Cola Bar-B-Que Sauce


Ingredients:
catsup, liquid smoke, mustard, Tabasco sauce, brown sugar, Worcestershire sauce

Directions:
"Mix all,pour over meat and simmer."
Broccoli Smoked Gouda Soup


Ingredients:
olive oil, onion, garlic cloves, flour, broccoli, russet potato, reduced-sodium chicken broth, half-and-half, smoked gouda cheese

Directions:
Heat olive oil in a large pot on medium heat. Saute onions until they start to turn translucent, about 5 minutes. Add garlic and heat for another minute will stirring constantly. Stir in flour and cook for another minute while stirring constantly.
Stir in chopped broccoli and potato, making sure to coat all pieces with the sauteed onion, garlic, and flour mixture.
Add chicken broth and bring to a boil. Lower to medium heat and cook for another 20 minutes, or until broccoli and potato pieces soften. Stir in half-and-half.
Transfer everything to a blender and blend until smooth.
Return pureed mix to the pot. Stir in shredded gouda, Serve immediately.
Spicy Teriyaki Spam® and Pineapple on a Hawaiian Roll
Category: main-dish
By tboomgaa

Cast iron skillet-fried SPAM® and pineapple with sriracha and a splash of lime placed on a King's® Hawaiian roll. This recipe is super yummy, it's sweet and spicy, and ohh so easy. Feel free to alter the thickness or amounts of any of the ingredients to your liking. My 8-year-old son posted the photo. Kid approved and great for a game day party!

Ingredients:
9  Hawaiian bread rolls (such as King's®), split
1 (12 ounce) can fully cooked luncheon meat, teriyaki flavor (such as SPAM® Teriyaki)
3  pineapple rings
3 tablespoons sriracha hot sauce
1 tablespoon lime juice

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil setting. Place rolls cut-side up in a single layer on a baking sheet. Toast rolls in preheated oven until lightly brown, 1 to 3 minutes. Slice luncheon meat lengthwise into nine 1/4-inch thick slices. Heat a cast-iron or non-stick skillet over medium-high heat. Cook luncheon meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms. Cook pineapple rings in the same skillet until lightly browned, 1 1/2 to 2 minutes per side. Spread sriracha evenly on each luncheon meat slice. Cut each pineapple ring into 3 pieces. Top each luncheon meat slice with 1 pineapple piece, sprinkle with lime juice, and cover with roll tops.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 9 sandwiches

Calories: 402.1
Fat: 10.3 g
Saturated fat: 7.7 g
Carbohydrates: 46.9 g
Sugars: 2.8 g
Dietary fiber: 2.3 g
Protein: 19 g
Cholesterol: 66.4 mg
Sodium: 941.2 mg
Peanut Butter Smoothie


Ingredients:
vanilla ice cream, chocolate ice cream, milk, peanut butter

Directions:
In a blender container, add all ingredients., Blend together until smooth.
Tasty Sloppy Lentils


Ingredients:
red lentil, water, onion, carrot, green pepper, celery, garlic clove, kale, tomato sauce, vegetable bouillon granules, soy sauce, salt, pepper

Directions:
Chop all vegetables. Take leaves off of kale and shred into smaller pieces.
Put everything into a saucepan. Cover and cook at medium heat for 30 minutes.
If you like crunchy celery, don't put it in till ten minutes before the end of cooking time. Otherwise, toss it in at the beginning.
You can put the kale in right away, but I prefer to blanch mine first (1 minute in boiling water] to remove any bitterness. I don't add the kale till about ten minutes before the end.
Hearty Grains Pancakes


Ingredients:
whole wheat flour, flour, farina, sugar, baking soda, baking powder, salt, vanilla-flavored soymilk, milk, egg, applesauce, golden raisin, walnuts, maple syrup

Directions:
Combine flours, farina, sugar, soda, baking powder, salt in a large bowl, stirring with a whisk.
Combine milk, applesauce,and egg in a medium bowl, stirring until well blended.
Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.
Heat a nonstick grill or skillet over medium heat;coat pan with cooking spray; Pour about 1/4 cup batter per pancake onto griddle; SPRINKLE with 2 teaspoons raisins and 2 teaspoons nuts.
Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat; Serve with maple syrup.
Pina Asada


Ingredients:
pineapple, sugar, lime, zest of, cinnamon, unsalted butter

Directions:
Pre-heat the broiler (this can also be made on an outdoor grill].
Using a large, sharp knife, cut off the leaves of the pineapple; slice a bit off the base so as to make it steady; and then, slicing from top to bottom on the bias, remove as much of the 'eyes' as possible.
Turn the pineapple on its side and slice it into 1/2" rounds.
Using a paring knife or a biscuit cutter, core the slices.
Arrange the pineapple rings on a sheetpan covered with foil.
Or, drain a can of pineapple rings and place them on the sheet pan lined with foil--but it won't be as much fun.
In a small bowl, mix the remaining ingredients together.
Brush the pineapple with half the mixture and broil it for about two minutes.
Carefully turn the slices, coat the second side with the glaze and broil that side until carmelized and bubbly.
Enjoy!
Seared Scallops With Melted Leeks and Pistachio Vinaigrette


Ingredients:
sea scallops, leeks, baby arugula, lemon, butter, olive oil, pistachios, Dijon mustard, honey

Directions:
Melt the butter in a small skillet over medium heat. Heap in the leeks. They should be crowded. The leeks will cook down as they melt; this will take about 6 - 8 minutes. You want to catch them when they just begin to get mushy, but when they still have a nice texture.
While leeks are cooking, prepare the scallops and make the vinaigrette. Remove muscle from the scallops if present, and season with salt and pepper. For the vinaigrette, chop the pistachios coarsely (I like to leave a few whole]. Reserve just a bit of the chopped pistachios for garnish and add the rest to a bowl. Add the honey, mustard, the juice of 1/2 of the lemon (reserve the other half for later], salt and pepper, and whisk together. Drizzle in 1 1/2 to 2 Tablespoons olive oil. Taste and adjust seasonings.
When leeks are done, remove them from the pan and set aside. Wipe out the pan and heat the remaining olive oil over medium heat. Sear the scallops until they are cooked through and just barely firm, about 3 - 4 minutes per side. They should have a little color. Just before they are done, squeeze the reserved lemon half over them and swirl the pan around to cover the scallops with the lemon and pan juices.
For presentation, I spoon the leeks into small mounds (3 per plate] and put scallops on top, then add the greens in the middle of each plate. Drizzle the vinaigrette over each dish and sprinkle the reserved pistachios over to garnish.
Mexican Jumping Beans (south Beach Diet-phase 1 Friendly)


Ingredients:
onion, green pepper, garlic, olive oil, red kidney beans, water, chili powder

Directions:
In a medium saucepan, sautee the pepper, onion and garlic in olive oil until crisp-tender.
Add beans, water and seasoning; simmer on low to medium heat until thickened (about 10 minutes].
Top with cheese upon serving.
Chicken Florentine Lasagna


Ingredients:
frozen chopped spinach, fresh mushrooms, onion, lowfat mozzarella cheese, low-fat ricotta cheese, egg, parmesan cheese, white sauce, flour, skim milk, butter, nutmeg, salt, white pepper

Directions:
Pre-cook your lasagna noodles according to the package directions.  Set aside.
Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
Add the flour and cook for 1 minute.
Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
Stir until cheese has melted and add chicken breast and spinach.  Set aside.
In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well].
Spread a small amount of sauce over the bottom of your pan.
Cover sauce with one layer of pasta.
Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
Cover the cheese with 1/3 of the remaining sauce.
Add another layer of pasta.
Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
Cover the cheese with 1/2 of the remaining sauce.
Add a final layer of pasta.
Cover the pasta with the remaining sauce and cover the pan with foil.
You will have some mozzarella and parmesan cheese leftover.  Reserve this for later.
Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
Let the lasagna rest for 15-20 minutes before serving.
Speedy Gonzales Chicken Soup


Ingredients:
olive oil, skinless chicken breasts, red onion, plain flour, tomato juice, corn kernel, hot chili peppers, fresh cilantro

Directions:
Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
Remove chicken from pan and shred into small strips.
Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
Add flour to pan and stir for 1 minute.
Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
Add chicken, corn and chilli. Stir until heated through.
Serve topped with cilantro.
Broccoli Soup au Gratin
Category: soups-stews-and-chili
By Chef John

This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.

Ingredients:
2 tablespoons unsalted butter, divided
1 large onion, diced
3 cloves garlic, minced
5 cups vegetable broth, or more to taste
2 pounds broccoli, trimmed
½ cup heavy whipping cream
2 teaspoons kosher salt, or more to taste
freshly ground black pepper to taste
1 pinch freshly grated nutmeg
1 pinch ground cayenne pepper, or to taste
3 slices country white bread, halved crosswise
3 cups shredded sharp Cheddar cheese

Directions:
Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat. Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat. Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil. Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet. Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes. Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 475.2
Fat: 31.5 g
Saturated fat: 19 g
Carbohydrates: 28.5 g
Sugars: 8 g
Dietary fiber: 6.3 g
Protein: 22 g
Cholesterol: 96.7 mg
Sodium: 1533.6 mg
Healthy Strawberry Milkshake


Ingredients:
frozen strawberries, milk, soft tofu, ground flax seed, wheat germ

Directions:
Place all ingredients in the blender. Process until smooth anad frothy., Pour into a tall glass, and drink immediately. Enjoy!