xiaoxl/recipe_data huggingface dataset:
Barbecue Rib Eye Steak


Ingredients:
garlic, rosemary, olive oil, butter, onion, sugar, Worcestershire sauce, ketchup, Dijon mustard, yellow mustard, white vinegar

Directions:
Combine garlic, rosemary, and olive oil in a bowl. Place steaks in mixture and marinate for 1 hour before cooking. On low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon stir mixture for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes, stirring occasionally.
Heat cast-iron with grill marks until skillet is very hot. Remove steak from marinade and pat semi dry. Place steaks into hot skillet and cook to desired temperature. Baste steak with barbecue sauce to taste.
Baked BBQ Chicken With Rice


Ingredients:
broiler-fryer chicken, barbecue sauce, ketchup, onion, bell pepper, sugar, cooked rice

Directions:
Preheat oven to 400°F.
Removed skin from chicken and rinse well.  Set aside to dry a bit while you perform the other steps.
Spray the (in]sides of your baking dish with cooking spray, it will make cleanup easier.
Combine BBQ Sauce, Ketchup and sugar in the baking dish.  Add in the (optional] chopped vegetables.  (You don't have to stop at the ones I've listed.  Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms --  whatever!  Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage.  You don't want a runny BBQ sauce.].
Stir that all up and place your chicken in the baking dish.  I like to 'toss' the chicken so it gets completely coated in the bbq.
Cover with foil and place into oven.
Bake for 1 hour (up to 1.5 hours --  until you see the chicken start to degrade from the bone].
Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken.
Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any].
** You can also cook this meal in your crock pot (not the rice, of course]-- just throw it all in there. and make the rice when you get home.
** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor] in a covered skillet along with the vegetables.  Flip after 15 minutes.  After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes.  It may not be cooked completely (especially if you threw it in there frozen], so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce.  Let cook uncovered for about 15-20 minutes to reduce sauce.  Alternatively, you could (if you had time and the inclination] place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg.
The most important things to understand are:  1] it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2] avoid vegetables that will add liquid to the sauce.
Now, go forth and make BBQ Chicken over rice.  :].
Momma Neely's Pot Roast


Ingredients:
yellow onions, garlic cloves, tomato paste, red wine, fresh thyme sprigs, bay leaves, carrots, fresh parsley leaves

Directions:
Preheat the oven to 350 degrees F.
Season the roast on all sides with salt and pepper.
In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
Roast for 1 1/2 hours and then add the carrots.
Continue to cook for 1 more hour.
Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
Slice and place on a serving platter.
Skim the fat off the braising liquid and serve with the roast.
Garnish with parsley.
Maple Oatmeal Nut Granola Bars


Ingredients:
oats, coconut oil, brown sugar, honey, maple syrup, vanilla extract, cinnamon

Directions:
On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350.
While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it's well mixed.
Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it's all evenly covered with the syrup.
Then pack it down (firmly] to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola].  Bake on 350 for 20 minutes  Remove from the oven and cut desired size bars before it cools and hardens.  Then place in the refrigerator for at least an hour to allow it to set properly!
Challah I
Category: bread
By Joan Callaway

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

Ingredients:
2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3  eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds  (Optional)

Directions:
In a large bowl, sprinkle yeast over barely warm water.  Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.  Knead until smooth and elastic and no longer sticky, adding flour as needed.  Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. Punch down the risen dough and turn out onto floured board.  Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.  Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter.  Pinch the ends of the three snakes together firmly and braid from middle.  Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each.  Cover with towel and let rise about one hour. Preheat oven to 375 degrees F (190 degrees C). Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs 40 mins
Yields: 2 braided loaves

Calories: 164.5
Fat: 2.8 g
Saturated fat: 0.5 g
Carbohydrates: 30.3 g
Sugars: 4.7 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 18.6 mg
Sodium: 241.3 mg
Easy Chocolate Truffles Aka: Cool Whip Candy


Ingredients:
Cool Whip, graham crackers

Directions:
In large microwave safe bowl, melt the chocolate chips slowly.  About 30 seconds at a time, stirring between each increment until the chips are melted.
Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated.  (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten.  The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.]  Either way, they are very good.
Line a cookie sheet with waxed paper or parchment.
Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch]cookie scoop and form into balls.  Set aside on prepared cookie sheet.  Repeat until the mixture is used up.
Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit].
When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
When finished, put the cookie sheet back in freezer for an hour or two.
Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.
Vermicelli Soup
Category: soups-stews-and-chili
By Kathy

This soup is called  "fideo" or "sopa seca" -- dry soup --  and is eaten all over Mexico. It is inexpensive and easy to make.  This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.

Ingredients:
12 ounces vermicelli pasta
2 tablespoons vegetable oil
2 cups water
¼  yellow onion
2  tomatoes
1 clove garlic
salt to taste

Directions:
Using a large saute pan, fry vermicelli  in vegetable oil till golden brown. In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain. Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.

Yields: 6 to 8 servings

Calories: 216.6
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 37.1 g
Sugars: 2.9 g
Dietary fiber: 2.2 g
Protein: 6.8 g
Sodium: 4.8 mg
Penne With Asparagus, Ham, and Basil (Weight Watchers)


Ingredients:
penne, olive oil, tomatoes, garlic cloves, red pepper flakes, asparagus, chicken broth, lemon juice, ham, fresh basil, parmesan cheese

Directions:
Prepare the pasta according to the package directions.
Meanwhile, heat the oil in a large nonstick pan, over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook stirring occasionally until the tomato is softened, about 5 minutes. Add the asparagus, broth and lemon juice; bring to a boil. Reduce heat and simmer until the asparagus is tender, about 3 minutes longer.
Add the pasta, ham, basil and parmesan to the pan; toss to combine.
Instant Pot® Creamy Chicken and Leek Alfredo
Category: main-dish
By Diana71

Let's dive head-first into this one-pot pasta dish, full of rich and creamy everything! Your family will love this weeknight dinner, and you'll love how quickly you can make it!

Ingredients:
½ tablespoon olive oil
½ tablespoon butter
1 pound chicken breast, cubed
1 cup diced leek (white and light green only)
2  garlic, chopped, or more to taste
1 tablespoon Italian seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes
1 ½ cups chicken broth
¼ cup dry white wine
⅔ cup heavy whipping cream
1  egg yolk
8 ounces penne pasta
1 cup shredded Parmesan-Romano cheese blend
1 pinch cornstarch
1 ounce cream cheese, cubed
½ cup milk, or more as needed
1 pinch salt and freshly ground black pepper to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes. Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot. Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot®. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot® lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 494.6
Fat: 26.3 g
Saturated fat: 12.7 g
Carbohydrates: 37.8 g
Sugars: 3.4 g
Dietary fiber: 2.1 g
Protein: 25.4 g
Cholesterol: 136.1 mg
Sodium: 803.1 mg
Lumpia (Shanghai version)
Category: appetizers-and-snacks
By MINKCHAN

A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!

Ingredients:
1 pound ground pork
1 pound ground beef
1  medium onion, finely chopped
1  carrot, grated
¼ cup soy sauce
2 ½ teaspoons black pepper
1 ½ tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 ½ quarts oil for frying

Directions:
In a Large bowl, combine ground pork, ground beef, onion, and carrot.  Make sure to completely mix everything.  I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

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

Calories: 261.5
Fat: 17.8 g
Saturated fat: 5.1 g
Carbohydrates: 14.6 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 10.2 g
Cholesterol: 37.7 mg
Sodium: 1036.9 mg
Fruit Punch Salad
Category: salad
By Synexx

This fruit salad tastes exactly like that fake, red fruit punch mix, only with really healthy, delicious ingredients! Our son loved it, and so did we! It is the perfect summer treat.

Ingredients:
1 cup green grapes, some halved and some whole
8  fresh strawberries, chopped
1  fresh peach, chopped
½ cup fresh blueberries
½  Granny Smith apple, chopped
½  orange, juiced

Directions:
Mix grapes, strawberries, peach, blueberries, and apple together in a bowl. Pour orange juice over fruit salad and stir.

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

Calories: 68.7
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 17.2 g
Sugars: 14.4 g
Dietary fiber: 1.9 g
Protein: 0.8 g
Sodium: 2.6 mg
Citrus Salad Dressing


Ingredients:
lemon juice, sugar, celery seed

Directions:
"In a cruet or covered jar, combine all the ingredients and shake to blend.  Chill for several hours- overnight is even better."
Banh Mi Sliders
Category: uncategorized
By Bryan Buerkle

Vietnamese-inspired pork and beef banh mi sliders. Spread with Sriracha-cilantro aioli and top with daikon cucumber relish and pickled carrots.

Ingredients:
½ pound ground beef
½ pound ground pork
½ cup rolled oats
1 slice bread, shredded
1 large egg
¼ small onion, diced
1 stalk green onion, sliced
3 tablespoons dry onion soup mix
2 tablespoons chopped fresh basil
1 tablespoon soy sauce
1 tablespoon minced fresh ginger root
½ tablespoon sesame oil
1 (15 ounce) package slider-size burger buns

Directions:
Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties. Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes. While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each. Add patties to toasted buns and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 10 sliders

Calories: 538.8
Fat: 20.4 g
Saturated fat: 5.2 g
Carbohydrates: 570 g
Sugars: 0.8 g
Dietary fiber: 1.3 g
Protein: 25.9 g
Cholesterol: 94.8 mg
Sodium: 461.5 mg
Quick and Easy Chicken Noodle Soup
Category: soups-stews-and-chili
By MARYVM

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Ingredients:
1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Directions:
In a large pot over medium heat, melt butter.  Cook onion and celery in butter until just tender, 5 minutes.  Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.  Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 161.5
Fat: 6.1 g
Saturated fat: 2.1 g
Carbohydrates: 12.1 g
Sugars: 3.7 g
Dietary fiber: 1.6 g
Protein: 13.4 g
Cholesterol: 46.4 mg
Sodium: 1356.8 mg
Crumbled Hamburger (Sloppy Joes)


Ingredients:
ground beef, onion, dry mustard, ketchup, sour cream

Directions:
Brown hamburger with onion, until well cooked. DRAIN WELL.
Add in dry mustard, ketchup and sour cream and mix well.  It should be a light orange color and taste equally between sour cream and ketchup  - slightly tangy.  If desired, you may add in more ketchup, sour cream or both.
Serve hot on rolls or over rice.
Baked Mac N Cheese


Ingredients:
elbow macaroni, milk, unsalted butter, all-purpose flour, gruyere, extra-sharp cheddar cheese, salt, ground black pepper, nutmeg, fresh tomato

Directions:
Heat oven to 375 degrees.
Bring a large pot of lightly salted water to boil. Drizzle a few drops of oil into the boilding water, add the pasta, and cook according to package directions. Drain well.
Meanwhile, heat the milk in a small saucepan, but do not allow it to boil.
Melt 6 tablespoons of the butter in a large (4-quart] pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whish in the hot milk and cook for a minute or two more, until thickened and smooth.
Remove from heat and stir in the cheeses, salt, pepper and nutmeg. Add the cooked pasta and stir well. Pour into a 9 by 13 inch baking dish.
Arrange the tomato slices on top. Melt the remaining 2 tablesppons of butter, toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole.
Bake for 30 oto 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.
Mango Chili Salsa


Ingredients:
mango pulp, mango puree, red capsicums, green capsicum, red onions, cilantro leaves, salt, white pepper, lime, juice of, chilies

Directions:
In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.
Add the coriander leaves just before serving.
Sourdough Pancakes


Ingredients:
butter, eggs, vanilla, sugar, milk, flour, baking powder

Directions:
Melt butter in pan and pour into mixing bowl.
Add other wet ingredients, and sugar, and mix.
Mix flour and baking powder and add to the rest, stirring only until everything is wet. There should be lumps.
Pour one ladle at a time into pan on medium low heat. You want them to cook slow enough to not be raw in the middle but not painfully slow. Adjust heat after the first pancake as the pan is still heating up at that point. Turn when bubbles freeze in place in the center and the other side is golden brown.
Add more butter as necessary while frying. Stack onto a plate and cover with a clean cloth or plastic microwave cover.
I imagine they would be good with more starter.
Perfect Baked Potato


Ingredients:
baking potato, olive oil, salt

Directions:
Preheat oven to 300°F., Clean potato and pierce the skin several times., Rub the skin with olive oil, then with salt., Place in preheated oven and bake for 90 minutes., Slice down the middle and serve with butter, sour cream, chives, etc.
Tater Tot Taco Bake


Ingredients:
lean ground beef, 2% low-fat milk, light sour cream, sharp cheddar cheese

Directions:
Preheat the oven to 375 degrees then spray a 8x8 glass baking dish with cooking spray.
Brown the beef in a skillet until no longer pink, drain excess grease. Stir in the rest of the ingredients except the tater tots.
Pour the mixture into the baking dish then top with the tater tots. Bake for 25 minutes then turn on broil & cook another 5 minutes. Serve hot.
Sage and Onion Cornbread


Ingredients:
butter, milk, rubbed sage, eggs, onion, fresh sage leaves

Directions:
Preheat oven to 400, place cast iron skillet in hot oven for 10 minutes.
Add 1/4 cup butter to skillet and heat 5 more minutes.
Combine 1/4 cup butter, cornmeal mix, and next four ingredients stirring well with wire whisk.
Let stand two minutes.
Arrange onion and sage in the bottom of hot skillet; Pour batter slowly over onions and sage.
Bake at 350 for 40-45 minutes or until toothpick comes out clean.
Invert skillet over a serving platter to remove cornbread. Cut into wedges and serve.
Arroz Con Pollo 1 Dish Meal


Ingredients:
boneless skinless chicken, button mushroom, onion, garlic cloves, salsa, monterey jack cheese, cooked rice, parsley, cilantro, cumin, ground cayenne pepper

Directions:
in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
add salsa and rice stir frequently while the chicken continues to cook.
Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use].
When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
Top with some chopped cilantro or parsley for a pop of color.
Baked Steak Burritos


Ingredients:
butter, sirloin tip steaks, flour tortillas, cheddar cheese, green onions

Directions:
Heat oven to 400°F In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart] glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.