xiaoxl/recipe_data huggingface dataset:
America's Favorite Pork Chops


Ingredients:
"Worcestershire sauce"

Directions:
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight].
Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-15 minutes total cooking time (depending on thickness of chops].
Matcha Green Tea Cookies With White Chocolate Chips


Ingredients:
all-purpose flour, caster sugar, unsalted butter, brown sugar, white chocolate chips, vanilla extract, baking soda, baking powder, salt, egg

Directions:
First, mix the butter, white sugar and brown sugar together in a stand mixer on medium. Gradually increase the speed until evenly mixed.
Add the flour, baking powder, baking soda, salt and matcha powder.
Mix in the egg and vanilla extract, gradually lower your mixer speed setting until everything is evenly incorporated and you get a dough like texture.
Add white chocolate chips and mix in evenly.
Portion the dough out onto a baking tray. We love our cookies bite sized, so we weighed out about 0.35 oz (10g] of dough per cookie and shaped them into a ball.
Preheat the oven to 320F (160C] and bake for 10 minutes.
Allow to cool for 5-10 minutes and enjoy!
Roasted Tomato Soup


Ingredients:
tomatoes, olive oil, garlic cloves, fresh thyme, dried thyme, onions, fresh basil, dried basil, chicken broth, half-and-half cream

Directions:
1] Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup olive oil; sprinkle with garlic and thyme. Bake, uncovered, at 350 degrees for 1 hour, turning occasionally.
2] In a large saucepan, sauté onion in remaining oil until softened. Add roasted tomatoes and basil; (There's quite a bit of liquid in the roasting pan when the tomatoes are done, but I used only about 1/4 cup of the liquid and discarded the rest.] Cook for the tomatoes and onions for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes.
3] Put through a sieve or food mill (I used a food mill.]; return puree to pan. In a small saucepan over medium-low heat, warm half-and-half (do not boil]. Stir half-and-half, salt and pepper into soup. (Next time I make it I might add a can of diced tomatoes and maybe some zucchini. I couldn't this time because Don is a picky eater when it comes to veggies.].
Home Mixed Curry Powder


Ingredients:
ground cumin, ground coriander, ground turmeric, ground nutmeg, salt, cinnamon, cayenne pepper, ground black pepper

Directions:
Spoon each of the spices into a spice jar, put the lid on, and shake it well to mix.
OR, if you don't have such a jar on hand, mix by stirring in a small bowl.
Gluten-Free Texas Sheet Cake
Category: desserts
By My Hot Southern Mess

A mouth-watering gluten-free version of the classic Texas sheet cake that will have your family and friends wanting more!

Ingredients:
cooking spray
1 cup unsalted butter
1 cup water
⅓ cup cocoa powder
2 cups white sugar
1 teaspoon vanilla extract
½ cup buttermilk
2  eggs
2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
2 teaspoons baking soda
½ teaspoon salt
½ cup salted butter
⅓ cup cocoa powder
⅓ cup milk
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup pecans, chopped  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray. Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from heat and mix in sugar and vanilla extract. Set aside and allow to cool, about 15 minutes. Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour, baking soda, and salt in a large bowl, mixing well. Add buttermilk-egg mixture, followed by cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared baking pan. Bake in the preheated oven until a toothpick inserted comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Allow to cool for 15 minutes before frosting. Combine butter, cocoa powder, and milk in a saucepan over medium heat to make the frosting. Bring to a boil. Remove from heat once milk is boiling and whisk in confectioners' sugar and vanilla. Pour frosting over the warm cake and spread evenly over the tops and the sides with a spatula. Sprinkle with chopped pecans. Allow cake and frosting to cool completely before serving, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 24 pieces

Calories: 309.9
Fat: 16 g
Saturated fat: 8 g
Carbohydrates: 42.3 g
Sugars: 32.4 g
Dietary fiber: 2.3 g
Protein: 2.9 g
Cholesterol: 46.5 mg
Sodium: 195.1 mg
Crumbled Feta Salad Tarts


Ingredients:
plain yogurt, sour cream, lemon pepper, dried oregano leaves, garlic powder, lemon juice, feta cheese, seedless cucumber, red onion, tomatoes, sliced ripe olives

Directions:
Thaw Phyllo tart shells according to instructions.
In a medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder and lemon juice; mix well.
Stir in Feta. Add cucumber, red onion, tomato and olives; toss well.
Allow mixture to marinate 1/2 hour before serving.
To serve, fill Phyllo tart shells with salad mixture.
Five-Spice Short Ribs With Hoisin Barbecue Sauce


Ingredients:
Chinese five spice powder, fine sea salt, sugar, white pepper, hoisin sauce, dry sherry, soy sauce, sugar, ketchup, rice vinegar, garlic cloves, scallions

Directions:
Score the meaty side of the ribs with a knife in a diamond pattern.
Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours.
Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250°F.
In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes.
About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4", about 1 1/2 to 2 hours.
Oatmeal Barley Cookies (Wheat Free)


Ingredients:
butter, brown sugar, egg, vanilla, baking soda, baking powder, salt, unsweetened flaked coconut, old fashioned oats, raisins

Directions:
In a large mixing bowl, beat together butter, brown sugar and egg until well combined.
Add vanilla and mix.
Add remaining dry ingredients and mix to form dough. It will be thick.
Form dough into cookie-size patties.
Place on parchment-lined cookie sheet.
Bake at 325 degrees F for about 10 minutes. These cookies will not spread very much.
Allow cookies to cool on the cookie sheet for about 5 minutes, then transfer to a baking rack to completely cool.
Tasty BBQ Corn on the Cob
Category: side-dish
By Deann

This is corn on the cob cooked on the grill with spices and butter. It makes for a yummy side dish to any meal! Try it with fresh garlic and onion.

Ingredients:
1 teaspoon chili powder
⅛ teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
½ cup butter, softened
6 ears corn, husked and cleaned

Directions:
Preheat grill for medium-high heat. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 215.8
Fat: 16.5 g
Saturated fat: 9.9 g
Carbohydrates: 17.7 g
Sugars: 3 g
Dietary fiber: 2.6 g
Protein: 3.2 g
Cholesterol: 40.7 mg
Sodium: 127.1 mg
Chilied Chicken and Hominy Soup


Ingredients:
boneless skinless chicken breasts, onion, garlic cloves, fat-free chicken broth, oregano, chili powder, hominy

Directions:
Brown chicken over medium-high heat in saucepan.
Remove chicken from saucepan, keep warm.
Reheat saucepan to medium heat and saute onion and garlic until onion in translucent.
Add cooked chicken, chicken broth, oregano, and chili powder and combine. Reduce heat to low cover and cook 15 minutes.
Add hominy cook 15 more minutes.
Somalian Adzuki Beans


Ingredients:
adzuki beans, water, salted butter, nutmeg, sugar

Directions:
Soak beans overnight with enough water to cover an inch or 2 over the beans.
Drain beans and add 2 cups of water and beans to a large saucepan.
Bring to a boil then turn down to low heat.  Simmer on low for 25 minutes, stirring occasionally.
After the 25 minutes, the water should be absorbed.  Add butter and cream.
Stir well and keep on low.  Cook 10 more minutes, stirring often.
In the last 2 minutes, stir in nutmeg and sugar then serve.
Shrimp Botana


Ingredients:
shrimp, green onion, roma tomatoes, cucumbers, cilantro, lime, red bell pepper, salt

Directions:
Wash & soak your large shrimp for about 5 minutes in cold water.
Dice your tomatoes, cucumbers into bite size pieces add to bowl.
Dice your green onion into small pieces, you will want to use the hole onion except for the stem.
Dice & devain you jalapeno, & bell pepper you don't want the seeds.
Rough chop your cilantro.
Add all ingredients together including spices, hot sauce, & your lime juiced.
Let chill for at least 1 hour before eating serve with crackers & or chips.
Filipino Avocado Milkshake
Category: breakfast-and-brunch
By Alexa

Stupendous, rich, creamy and refreshing is what a traditional Filipino avocado milkshake is all about.

Ingredients:
1  avocado - peeled, pitted, and cubed
5 cubes  ice
3 tablespoons white sugar
1 ⅓ cups milk
1 teaspoon fresh lemon or lime juice
1 scoop vanilla ice cream

Directions:
Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender. Puree until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 336.5
Fat: 19.1 g
Saturated fat: 4.9 g
Carbohydrates: 37.6 g
Sugars: 29.3 g
Dietary fiber: 6.8 g
Protein: 7.8 g
Cholesterol: 17.6 mg
Sodium: 83.7 mg
Roasted Squash Soup
Category: soups-stews-and-chili
By dakota kelly

This soup is quite simple to make and is a good comfort food on a cold winter's night.

Ingredients:
1 ½ pounds butternut squash, halved and seeded
1  acorn squash, halved and seeded
½ small spaghetti squash, halved and seeded
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon curry powder
2  tart green apples - peeled, cored and chopped
⅔ cup sherry
5 cups vegetable broth
salt and pepper to taste
1 pinch cayenne pepper, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft.  Scoop out the flesh into a large bowl. In a medium saucepan over medium heat, melt the butter.  Saute the onion, stirring frequently, for 5 minutes or until tender.  Stir in the garlic, ginger and curry powder and cook 1 minute.  Add the apples and sherry and simmer for 10 minutes, or until apples soften. Puree batches of the squash flesh and broth in a food processor or blender.  Transfer the squash puree to a large saucepan.  Puree the apple/sherry mixture and stir into pureed squash. Heat over medium heat and season with salt, pepper and cayenne, to taste.

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

Calories: 259.9
Fat: 6.6 g
Saturated fat: 3.7 g
Carbohydrates: 49.5 g
Sugars: 13.3 g
Dietary fiber: 11.3 g
Protein: 4.2 g
Cholesterol: 15.3 mg
Sodium: 602.4 mg
Pumpkin butter


Ingredients:
pumpkin puree, applesauce, light brown sugar, ground cinnamon, ground ginger, fresh lemon juice

Directions:
In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
or until mixture becomes very thick.
Stir in lemon juice.
Let cool, then spoon into tight-sealing container and refrigerate.
Will keep in the refrigerator up to 2 weeks.
Citrus Salad (21 Day Wonder Diet: Day 15)


Ingredients:
pink grapefruit, oranges, lime, strawberries, yogurt

Directions:
"Combine fruit and juice in medium bowl.  Serve topped with yogurt."
Apple Pan Walnut Cake


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

Directions:
Preheat oven to 350F degrees.
Spread pie filling in bottom of ungreased 13x9 pan.
Combine flour, baking soda& salt; sprinkle over pie filling.
In a separate bowl, combine eggs, vanilla, oil& 1/2 cup of the walnuts; mix well.
Pour over ingredients in pan; stir only until blended,& smooth batter evenly.
Bake 40-50 minutes or until cake springs back when lightly touched in center.
While cake is baking, combine topping ingredients in a sauce pan.
Cook over medium heat, stirring constantly until mixture comes to a boil; remove from heat.
When cake is done, remove from oven& immediately prick with a fork all over.
Pour hot topping over hot cake, sprinkle with remaining walnuts.
Serve warm.
Spicy Cajun Stew


Ingredients:
smoked sausage, kielbasa, tomatoes and green chilies, chicken broth, frozen chopped spinach

Directions:
In a large skillet saute sausage until lightly browned;drain.
Add tomatoes and broth.
Bring to boil.
Add spinach.
Return to a boil.
Cook for 2 minutes.
Add rice.
Cover and remove from heat.
Let stand for 5 minutes.
Stir with a fork.
Hashbrown Casserole


Ingredients:
shredded hash brown potatoes, yellow onion, sour cream, bacon

Directions:
Mix all ingredients together (except the bacon and 1 of the bags of cheese] in a large bowl.
Cook bacon and mix in some of the bacon drippings.
Place in oven-safe casserole dish.
Bake covered (with lid or foil] in a 375 degree oven for 30 minutes.
Remove cover and add some shredded cheese on top (I do about half of the 2nd bag].
Bust up or cut up the bacon then add it to the top and return to oven for another 30 minutes until brown.
Greek Orzo Salad W/ Kalamata and Feta


Ingredients:
orzo pasta, cherry tomatoes, kalamata olive, red onion, feta, white wine vinegar, anchovy paste, garlic clove, olive oil

Directions:
Cook orzo until tender, 8-10 minutes.  Chill 20 minutes., Add remaining salad ingredients to chilled orzo., In a separate container, mix together dressing., Pour over salad and let chill 30 minutes.
Chocolate and Coffee Baked Cheesecake


Ingredients:
butter, reduced-fat cream cheese, caster sugar, Kahlua, vanilla extract, instant coffee granules, eggs

Directions:
Preheat the oven to 180°C Lightly grease a 22cm diametre springform tin and line the base with baking paper.
Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin.
Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160°C.
Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor] until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended.
Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth.
Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed] for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.
Easy Meat Burritos


Ingredients:
ground beef, potatoes, diced green chilies, salt, ground pepper, ground cumin, onion powder, crushed red pepper flakes, flour tortillas, cheese, salsa, black olives, onion, chopped tomato, lettuce

Directions:
Brown ground beef in a large skillet over medium heat breaking it into small pieces.
Drain potatoes and add to the ground beef and mix well.
Add the diced green chilies to the meat mixture and mix well.
Add spices to taste and continue to cook until meat is done.
Heat flour tortillas by placing them in the microwave for a few seconds until soft. Hint:  to keep your tortillas from drying out, place a damp paper towel over the tortillas while heating in the microwave.
Place a portion of the meat mixture on a warm tortilla and add your favorite toppings.  Roll up in a burrito style or fold like a soft taco and enjoy.
Spinach and Tortellini Salad
Category: salad
By lvich

Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.

Ingredients:
1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
⅓ cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing

Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 377.1
Fat: 23.2 g
Saturated fat: 5.4 g
Carbohydrates: 33.1 g
Sugars: 5.6 g
Dietary fiber: 5.3 g
Protein: 13.1 g
Cholesterol: 17.2 mg
Sodium: 1420.2 mg
Garlic and Rosemary Lamb Roast


Ingredients:
leg of lamb, garlic cloves, ground rosemary, fresh lemon juice, honey, dry white wine

Directions:
Preheat oven to 180 deg C . Place a rack in a baking dish.
Using a sharp, pointy knife make slits all over the lamb. Mix the garlic and rosemary together, then press mix into the slits.
Move lamb onto rack.  Mix the lemon juice and honey together and use this to brush over the lamb.
Pour the stock and the wine into the bottom of the baking dish.
Bake for 1 hour 15 minutes (for rare] or until lamb is cooked as required.
Cover the dish loosely with aluminium foil and allow to rest for approx 10 minutes before carving.
Drizzle with pan juices to serve.
Maddy's Meringue Cookies


Ingredients:
salt, cream of tartar, vanilla extract, sugar, chocolate chips

Directions:
Beat egg whites, salt, cream of tartar and vanilla until soft peaks form.
Add sugar gradually, beating well until sugar is dissolved and meringue peaks are stiff.
Fold in chocolate chips.
Line cookie sheets with cooking parchment (or greased waxed paper].
Drop mix by spoonful on to parchment, leaving a space of 1 inch between cookies.
Place in preheated 400°F oven; immediately reduce oven temperature to 275°F.
Bake for 10 minutes, then turn oven off.
Leave cookies in oven (to dry] without opening door for several hours or until oven is cool.
Garlicy Alfredo Sauce


Ingredients:
butter, garlic, parmesan cheese

Directions:
Place the butter in a saucepan on medium heat.
When the butter is halfway melted, turn down the heat and add the cream, stir until mostly melted and mixed through.
Add the garlic and herbs, continue stirring through.
Add the cheese, stir until the sauce is an even texture and then serve with your favourite pasta dish. It's very nice with tortillini.
Triple Dipped Fried Chicken


Ingredients:
all-purpose flour, ground black pepper, paprika, poultry seasoning, all-purpose flour, salt, ground black pepper, beer, water, chicken parts

Directions:
In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning.
In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer.
You may need to thin with additional beer if the batter is too thick.
Heat the oil in a deep-fryer to 350 degrees F (175 degrees C].
Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
Carefully place the chicken pieces in the hot oil.
Fry for 15 to 18 minutes, or until well browned.
Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Spicy Bow Ties


Ingredients:
green onions, nonfat sour cream, skim milk, cayenne pepper, chili powder, garlic, farfalle pasta

Directions:
Coat a large nonstick frypan with cooking spray, add oil.
Place over medium high heat until hot.
Add sweet red pepper and peas, saute 2 to 3 minutes or until veggies are crisp tender.
Add green onions and saute 30 seconds or until onions are barely limp.
Remove from heat, and keep warm.
Combine sour cream and next 5 ingredients in a small bowl, stir well and set aside.
Cook pasta according to package directions, omitting salt and fat, drain.
Place in a serving bowl.
Add veggie mixture and sour cream mixture, toss.
Serve immediately.
Desi's Crescents and Jelly


Ingredients:
sugar, pecans

Directions:
Preheat oven to 350*.
Place 1 teaspoon of jelly on the wide end of each crescent triangle.
Roll it up,sealing well so the jelly doesn't ooze out.
Sprinkle pecans on top,if using.
Sprinkle sugar on top.
Bake for 19 minutes.
Careful when you start to eat them because the jelly will be like hot lava -- let them sit for a few minutes.
Cream of Broccoli Soup


Ingredients:
bacon, onion, raw potatoes, salt, boiling water, milk, ginger, water, butter, flour, instant chicken bouillon, evaporated milk, Accent seasoning

Directions:
fry bacon in deep skillet.remove slices, drain and reserve.
Add to the bacon fat, onions, potatoes, salt and boiling water.cover and simmer about 15 minutes.
Last 5 minutes, add the broccoli that has been pureed with the cup of water in the blender.
Melt butter and cook till thickened .add to broccoli mixture and heat.
Add pepper and accent.
crumble bacon in fine pieces.
Can be added to soup or sprinkled on top for garnish.
may use 6 medium potatoes for the shredded potatoes --
takes about a cup of fresh broccoli.
Ragout of Beluga Lentils from the James Beard House


Ingredients:
smoked bacon, garlic cloves, fennel, carrots, shallots, thyme leaves, lentils, coarse salt, fresh ground black pepper

Directions:
In a sauté pan or shallow saucepan, cook the bacon until all of the fat has rendered.
Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
Add the lentils and cook, stirring, for about 1 minute, or until heated through.
Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments.
Check the seasoning, adding salt and pepper to taste. Serve warm.
Corn Fritters


Ingredients:
whole kernel corn, flour, milk, eggs, baking powder, salt

Directions:
Heat oil to 400 degrees., In a bowl mix all of the ingredients together., JUST UNTIL BLENDED., Drop bater by Tablespoon full into hot oil., Do not add too many at once or it will lower your oil temperature., Fry 3 to 5 minutes turning once., Remove, drain on paper towel., Serve warm drizzled with syrup.