xiaoxl/recipe_data huggingface dataset:
Greek Revolution Shooter


Ingredients:
character(0]

Directions:
Shake all ingredients with ice., Strain into a shot glass and serve.
Awesome Pulled Pork BBQ
Category: main-dish
By Randy

This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!

Ingredients:
1 (5 pound) boneless pork loin roast
1 pinch garlic powder, or to taste
1 pinch poultry seasoning, or to taste
salt to taste
ground black pepper to taste
1 large onion, quartered
1  apple, cored and quartered
3 stalks celery
1 (14.5 ounce) can chicken broth
½ cup butter
2 cups chopped celery
1 ½ cups chopped onion
4 cups ketchup
2 cups water
⅔ cup cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1 tablespoon garlic powder

Directions:
Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker. Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker. Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork. Continue cooking pork on Low heat until flavors combine, about 2 hours.

Prep time: 15 mins
Cook time: 10 hrs 15 mins
Total time: 10 hrs 30 mins
Yields: 10 servings

Calories: 548.1
Fat: 23.5 g
Saturated fat: 10.7 g
Carbohydrates: 44.2 g
Sugars: 37.4 g
Dietary fiber: 2 g
Protein: 41.4 g
Cholesterol: 131.5 mg
Sodium: 1513.8 mg
MEDITERRANEAN LEG of LAMB


Ingredients:
leg of lamb, low sodium chicken broth, cornstarch, pomegranate molasses, honey, olive oil, lemon juice, garlic cloves, ras el hanout spice mix, dried rosemary, sea salt, black pepper

Directions:
Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings.
TEMPERATURE CHART (internal temperature]+.
Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound.
Medium        = between 150ºF to 160ºF which is about 25 minutes per pound.
Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound.
Well-done     = 170ºF + which is about 35 minutes per pound.
Brown Sugar N Cinnamon Butter


Ingredients:
butter, brown sugar, cinnamon

Directions:
Place butter, brown sugar and cinnamon in a medium bowl.
Mix until thoroughly blended.
Place on edge of a sheet of parchment or wax paper (about 1 foot long] and roll tightly.
Twist both ends of paper and place in freezer until firm, about one hours.
After 30 minutes, it will be easier to get a more perfect cylinder shape by re-rolling the half firm butter in the paper and popping back in the freezer.
Cranberry Coconut Tarts


Ingredients:
fresh cranberries, egg, sugar, butter, vanilla, coconut

Directions:
Place about 5 cranberries into each tart shell.
Combine egg, sugar, butter, vanilla, and coconut.  Spoon filling over cranberries.
Bake at 325F for 20 to 25 minutes or until rich brown in colour.
(If using 2-inch tarts place 3 cranberries in each tart shell.].
Sauerkraut Cake


Ingredients:
margarine, sugar, eggs, flour, baking soda, baking powder, salt, water, vanilla, sauerkraut, margarine, Philadelphia Cream Cheese, powdered sugar, vanilla

Directions:
Cake:, Cream margarine and sugar well., Add eggs, one at a time, beating well., Sift dry ingredients., Add to the first mixture alternating with the cup of water., Add vanilla., When well mixed, add sauerkraut., Bake at 350 degrees fahrenheit in desired pan., Frosting:, Mix ingredients well., Spread over cooled cake.
Shaker Pumpkin Muffins


Ingredients:
brown sugar, molasses, butter, egg, pecans, pumpkin puree, baking soda, salt, all-purpose flour

Directions:
Cream sugar, molasses, and butter in a mixing bowl; add pumpkin and egg and mix well.
Mix the dry ingredients into the pumpkin batter and fold in nuts.
Grease muffin tins (or use paper cups] and fill half full.
Bake at 375 degrees for 20 minutes.
Patates Yiahni(Potatoes & Tomatoes)


Ingredients:
garlic clove, olive oil, onions, pepper, bell peppers, potatoes, salt, tomatoes, feta cheese

Directions:
Peel potatoes cutting into thick slices and set aside soaking on cold water.
Slice all the other vegetables and place in a baking dish with the oil, salt and pepper, and the potatoes.
Add just enough hot water to coat the bottom of your dish and cook in 350 oven until top becomes golden brown.
After you pull it out of the oven, you could sprinkle with Feta Cheese if desired.
Tomato & Onion Scrambled Eggs


Ingredients:
eggs, red onion, tomatoes, light cream cheese, extra-sharp cheddar cheese, Dijon mustard, sugar, milk, sea salt, cracked black pepper

Directions:
Heat oil in pan on low to medium heat, then throw in onion and sugar.  Cook for a couple of minutes, stirring from time to time.
Throw in mustard, stir to combine, and cook until onion is done to your liking, stirring as necessary.
Combine eggs, salt, pepper and cream cheese - don't worry if the cheese doesn't incorporate, it will once it's heated - and throw into pan, stirring everything together.  If mixture is too thick, add a little milk.
Add tomatoes, stirring and cooking until eggs are almost done, then add grated cheese and stir to melt and heat through.
Add extra salt & pepper if desired.
Crazy Creamy Chickpea Curry
Category: everyday-cooking
By isachandra

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Ingredients:
1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons mild curry powder
¼ teaspoon red pepper flakes
2 ½ cups vegetable broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 tablespoons tomato paste
¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
1 large carrot, sliced diagonally 1/4 inch thick
4 cups large cauliflower florets
1 (15 ounce) can chickpeas, rinsed and drained
1 cup coconut milk
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas
Salt to taste
Cooked basmati rice
1 tablespoon Sriracha chile sauce

Directions:
Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir. Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender,  5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute. Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 cups

Calories: 419.5
Fat: 11.9 g
Saturated fat: 9.3 g
Carbohydrates: 70.1 g
Sugars: 9.7 g
Dietary fiber: 8.3 g
Protein: 10.8 g
Sodium: 744.7 mg
Twisted Choco Peanut Butter Topping


Ingredients:
butter, white sugar, flour, 1% low-fat milk, bittersweet chocolate, peanut butter

Directions:
Melt the butter in a saucepan on medium high heat.
Combine the sugar, cocoa and the flour in a dish and mix well, add to the butter. Stir to combine.
Gradually add the milk to the pan stirring constantly and bring to a boil.
Cook 1 minute, stirring until it becomes a little thick.
Remove from the heat and stir in the chocolate and the peanut butter, stirring till smooth.
Serve warm and refrigerate the rest.
Later, spoon out what you need for each serving into a small dish and zap it in the micro to loosen.
Exceptionally Good Pan-Fried Hoagie Burgers


Ingredients:
lean ground beef, egg, parmesan cheese, Worcestershire sauce, light brown sugar, salt, ground black pepper, monterey jack pepper cheese

Directions:
Mix together ground beef and all ingredients (EXCEPT pepper jack cheese] in a medium bowl.
Divide into 4 equal parts and shape into mini-loaves, about 4 inches long, 2 1/2 inches wide and 1/2 inch thick. Set aside.
Heat a heavy skillet over medium-high. Pan-fry burgers to personal preference: 3 to 4 minutes on each side for medium rare, 5 to 6 minutes for medium.
Top with cheese and cover skillet to melt, 1 minute.
Serve immediately on rolls with toppings of choice ~ (mustard, mayo, ketchup, chopped lettuce, chopped tomatoes, minced onion, pickles].
Makes 4 servings.
Miso-Glazed Salmon
Category: main-dish
By WhatsCookingwithKids

Delicious and simple to prepare, this recipe takes nearly an instant to prepare, especially when your young sous-chefs join you in the kitchen.

Ingredients:
¼ cup sake
¼ cup miso paste
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce
2 tablespoons brown sugar
4 (6 ounce) salmon fillets
1 tablespoon chopped fresh basil

Directions:
Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours. Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade. Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 387.8
Fat: 17.2 g
Saturated fat: 3.5 g
Carbohydrates: 17.3 g
Sugars: 13.2 g
Dietary fiber: 1 g
Protein: 31.6 g
Cholesterol: 82.5 mg
Sodium: 1173.5 mg
Savory Onion Bread
Category: bread
By Carol

Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.

Ingredients:
1 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons margarine
½ cup shredded sharp Cheddar cheese
½ cup finely diced onion
1 tablespoon margarine
1  egg
½ cup milk
½ cup shredded sharp Cheddar cheese

Directions:
Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan. Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture. Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside. In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top. Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 -8 inch round loaf

Calories: 188.2
Fat: 9.6 g
Saturated fat: 4.2 g
Carbohydrates: 18.1 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 7.3 g
Cholesterol: 37.8 mg
Sodium: 571.6 mg
2 Points Plus - Crunchy Veggie Rolls With Peanut Dipping Sauce


Ingredients:
rice vinegar, lime juice, roasted peanuts, sugar, salt, cellophane noodle, boiling water, cucumber, carrot, scallions, cilantro leaf, flat leaf parsley

Directions:
Dipping sauce: combine vinegar, lime juice, peanuts, sugar and salt in small bowl. Set aside.
Combine noodles with boiling water in medium bowl.
Soak noodles for 12 minute Drain and pat dry with paper towels.
Half-fill large skillet with warm water.
Soak 1 rice paper round in water 30-45 seconds.
Pat with paper towel to remove water.
Place 1/4 noodles on bottom third of rice paper.
Top with 1/4 each of cucumber, carrot, scallions, and cilantro.
Tightly roll rice paper around filling, but just enough to cover it.
Place 1/4 parsley leaves in single row along the roll, then continue rolling up to form neat cylinder.
Place roll seam side down on plate and cover with damp paper towel.
Complete filling 4 rolls.
Slice each rolls on diagonal into 4 pieces. Serve with sauce.
2 points plus yeilds 1 roll and 1/2 tbsp sauce.
Cheesesteak Stromboli
Category: appetizers-and-snacks
By tcasa

My husband loves cheesesteaks and stromboli. I make this often as an appetizer or for a quick dinner on a busy night served along with soup.

Ingredients:
cooking spray
1 (21 ounce) package frozen beef sandwich steaks
1 small onion, diced
1 teaspoon Worcestershire sauce
1 clove garlic, minced
salt and ground black pepper to taste
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
½ pound American cheese, thinly sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a skillet with cooking spray and set over medium heat. Break up sandwich steaks by hand and add to the skillet; cook and stir until golden brown, 5 to 7 minutes. Drain excess grease. Stir in onion, Worcestershire sauce, garlic, salt, and pepper. Unroll pizza dough onto a flat work surface; stretch into a 12-inch square. Spread a thin layer of beef mixture on one end, leaving a 1-inch border on the sides. Tear 4 slices of American cheese in half and lay on top. Roll up the dough, pinching the sides together. Repeat layering and rolling until all the beef mixture and cheese is used up. Seal the top of the roll; transfer to an ungreased baking sheet. Bake in the preheated oven until top is golden brown, 12 to 15 minutes. Let stand for 5 minutes before cutting into 1-inch slices.

Prep time: 10 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 4 servings

Calories: 939.1
Fat: 61.4 g
Saturated fat: 28.4 g
Carbohydrates: 49.3 g
Sugars: 6.4 g
Dietary fiber: 1.6 g
Protein: 45.9 g
Cholesterol: 159 mg
Sodium: 1649.7 mg
Breaded Baked Pork Chops
Category: main-dish
By Weez

This is a great, basic recipe for breaded baked pork chops. Feel free to experiment with different seasonings and breading. We just did a batch using honey-wheat bread crumbs which gave a slightly sweet taste that balanced our chosen Cajun seasoning.

Ingredients:
6  pork chop cutlets
1 teaspoon garlic powder
1 teaspoon seasoning salt
¼ cup all-purpose flour
2 large eggs, beaten
2 cups dry bread crumbs
¼ cup olive oil
aluminum foil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate. Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil. Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 450.7
Fat: 20.9 g
Saturated fat: 5 g
Carbohydrates: 30.5 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 33 g
Cholesterol: 127.2 mg
Sodium: 496.5 mg
Carrot Cake


Ingredients:
white whole wheat flour, sugar, flax seed meal, sweetened flaked coconut, pecans, baking soda, salt, ground cinnamon, canola oil, eggs, carrots, vanilla extract

Directions:
Preheat oven to 350º F.
Combine flour, sugar, flaxseed, coconut, pecans, baking soda, salt and cinnamon in a large bowl. Set aside.
Combine oil, eggs, grated carrots, vanilla and pineapple. Add to the flour mixture.
Spoon batter into a 13"X9" baking pan coated with cooking spray.
Bake at 350ºF for 35 minutes or until wooden pick inserted in center comes out clean.
Pork Ribs BBQ(Toeji Kalbi Kui)


Ingredients:
ginger juice, rice wine, chili powder, soy sauce, sugar, garlic, green onion, pepper

Directions:
Cut the ribs into 2 1/2" lengths. Remove excess fat.  Make knife marks on the meat.
Marinate the prepared pork in rice wine and ginger juice several hours in the refrigerator.
Prepare the sauce by mixing chili powder, soy sauce, sugar, minced garlic, green onion, sesame salt, pepper and sesame oil in chili paste.
Marinate the once-marinated pork in the sauce.
Grill the pork in high heat by turning it often. To make sure it is thoroughly cooked, lower the heat and cook slowly.
Mandarin Orange Cake with Pineapple Frosting


Ingredients:
eggs, mandarin oranges, pecans, Cool Whip, instant vanilla pudding, crushed pineapple

Directions:
Spray 9x13-inch baking pan with cooking spray., Beat together all cake ingredients for 4 minutes., Bake cake according to time on box., Let cool completely., Mix together all frosting ingredients., Spread on cooled cake and refrigerate until serving.
Marinated Shrimp Salad by Paula Deen


Ingredients:
hearts of palm, bamboo shoots, artichoke hearts, fresh mushrooms, cherry tomatoes, white vinegar, fresh parsley, garlic cloves, salt, dried thyme, ground black pepper

Directions:
In a large bowl combine shrimp and next 5 ingredients; toss gently.  In a screw-top jar, combine oil and remaining ingredients.  Cover and shake vigorously.
Pour dressing mixture over shrimp mixture, tossing gently to coat.  Cover and refrigerate 8 hours.
Strawberries Romanoff


Ingredients:
fresh strawberries, powdered sugar

Directions:
Sprinkle strawberries with powdered sugar. Cover and refrigerate 15-20 minutes.
Just before serving, whip the cream until stiff.
Gently stir in orange juice.
Fold in strawberries, or serve individually in small bowls topped with the flavored cream.
Bazaar Del Mundo Guacamole


Ingredients:
Hass avocadoes, limes, yellow onion, tomatoes, fresh cilantro leaves, coarse salt, fresh ground pepper, garlic powder, serrano chili

Directions:
cut avocados in half and remove pit., Scoop pulp into medium bowl and add lime juice., Mash avocado with fork., Remove seeds from chillies and finely chop., Mix all remaining ingredients into mashed avocado., Chill, if desired., Garnish with a little chopped tomato., Serve with tortilla chips.
White Chocolate Strawberry Trifle


Ingredients:
white chocolate, heavy cream, cream cheese, spiced rum, strawberries

Directions:
Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely.
In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture.
In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream.
Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl.  (It really does look lovely in a footed trifle dish.].
In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish.
Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best!
Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese.
Repeat with pound cake, coffee mixture and remaining cream cheese mixture.
Top with the remaining strawberries; arranged attractively on top.  You can also dollop on some sweetened whipped cream in the center :].
Cover and refrigerate 4 hours or overnight.
Steak and Cheese


Ingredients:
American cheese, fresh ground pepper, real butter

Directions:
Take a very sharp knife and slice your steak paper thin, or into very very thin strips set aside.
Place your skillet over medium-medium high heat for about 3 minutes.
Cost bottom of pan with butter, lay steak out evenly flat over skillet let cook for a minute and half and then flip all your steak meat.
Throw your rolls in 400 degree oven Fahrenheit.
After another minute and a half your roll are slightly toasted and steak is cooked.
arrange steak into 2 sandwiches piles putting 2slices over each bunch like you would the sandwich.
Remove your buns and place over the steak and cheeses and use a spatula underneath to scoops and flip!
Now fold your steak and cheeses In half and the cheese melts and they will be delicious!
Cream Fresh Cauliflower Soup


Ingredients:
onion, butter, cauliflower, chicken broth, chicken bouillon granule, milk, swiss cheese, curry powder, cornstarch, water

Directions:
Saute onion in butter until tender., Break cauliflower into florets., Combine onion, cauliflower, chicken broth and bouillon., Simmer about 10-15 minutes., Return puree to pan and add milk, cheese and curry powder., Combine cornstarch and water., Stir into hot soup and heat slowly until slightly thick., Serve with seasoned croutons.
Its a Dip...a Sandwich Spread...and a Soup!


Ingredients:
extra virgin olive oil, garlic cloves, cayenne pepper, black pepper, kosher salt, dried thyme, liquid smoke flavoring, fresh chives, marinated artichoke, mild green chilies, sharp cheddar cheese, low-fat cream cheese

Directions:
Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse til chopped well. Set aside.
Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute. Then add salt, pepper, cayenne and thyme. Cook, stirring constantly for about another minute.
Turn heat to low and add green chilies and liquid smoke. Stir to mix well.
Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 the chives. Stir and cook til cheeses melt and mixture is heated through.
Pour into a serving bowl and top with remaining chives. Serve warm with crackers -- or spread on sliced bread for a sandwich -- or thin it out with chicken broth and top with croutons for a soup.
Homemade Drain Cleaner and Declogger


Ingredients:
baking soda, vinegar

Directions:
Pour baking soda into drain., Follow with vinegar.
Butterscotch & Hazelnut Cream


Ingredients:
irish cream, cocoa powder

Directions:
Place the cream, Baileys, Frangelico, butterscotch schnapps and ice cubes in the jug of a blender and blend until smooth.
Pour among serving glasses. Dust with cocoa powder.