xiaoxl/recipe_data huggingface dataset:
Hoisin Country-Style Spare-Ribs


Ingredients:
apple cider vinegar, hoisin sauce, brown sugar, olive oil

Directions:
Preheat oven to 350 degrees F.
Mix vinegar, brown sugar & hoisin sauce together thoroughly. (Set aside].
In skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides. (About a minute per side].
Remove from stove.
Place a sheet of baking parchment paper in the bottom of a roasting pan.
Place the ribs on top and coat 1/2 of the "vinegar, brown sugar & hoisin sauce" mixture evenly on each rib.
Bake ribs for 45 minutes.
Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink.
Serve and enjoy!
Provolone & Lemon Sauce


Ingredients:
dry white wine, lemons, rind of, lemon, milk, provolone cheese, sage leaves

Directions:
Begin to cook Orecchiette in plenty of boiling salted water.
In a seperate pot, heat the wine and the lemon rind. Saute for 10 minutes.
Add the cream and lemon juice and mix well.
Drain the pasta which should now be 'al dente' and return to the pot.
Add the lemon cream sauce and mix well.
If the pasta is a little too dry, add the milk and mix well.
Serve on warm dishes and serve with the provolone cheese and decorate with a sage leaf.
Enjoy!
Sweet and Sticky Mango Basted Chipolata Sausages


Ingredients:
"mango chutney"

Directions:
Double line a large baking tin with tin foil-either spray with non stick spray or add a sheet of non stick baking parchment to base of tin.
Throw chipolatas into the pan and spread around.
Throw the mango chutney on top of chipolatas.
Bake in a moderate oven, basting and turning the chipolatas often so that the chutney coats them well as it melts. You may like to add more chutney at this stage if you feel there is not enough!
Bake until sausages are cooked and well coloured.  They should be good and sticky.
Serve with plenty of napkins!
Egg Cream
Category: drinks
By elanger241

A classic drink that actually uses neither egg nor cream! This is an old NYC drink from back in the days of soda and milkshake shops.  This always reminds me of Sunday mornings with my father.

Ingredients:
½ cup seltzer water
½ cup milk
chocolate syrup, or to taste

Directions:
Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 egg cream

Calories: 113.5
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 17.9 g
Sugars: 15 g
Dietary fiber: 0.5 g
Protein: 4.4 g
Cholesterol: 9.8 mg
Sodium: 67.3 mg
Forevermama's BEST Croutons EVER!


Ingredients:
extra virgin olive oil, garlic cloves, kosher salt, parmesan cheese

Directions:
Heat olive oil in a large saute pan over medium-high heat,
Add the garlic and cook for 3 minutes, to flavor the oil, being careful not to burn the garlic.  (garlic may be removed or left in, up to individual taste.  But if left in be very careful not to burn garlic].
Add the bread cubes and toss to coat.  Saute until golden brown on all sides and crisped up.
Season lightly with salt.
Sprinkle parmesan over hot croutons of desired.
Tuna-Macaroni Casserole


Ingredients:
tuna fish, elbow macaroni, margarine, onions, milk, salt, pepper, cheddar cheese

Directions:
Sauté the onion lightly in hot fat.
Gradually stir in the soup and the milk.
Fold in the tuna, season to taste, and add half the cheese.
Mix the macaroni and the tuna mixture, put in a greased casserole dish and top with the remaining cheese.
Bake 10-15 minutes in the oven at 350ºF or until the cheese is melted and the casserole bubbly.
Sweet Mexican Spice Seasoning Mix


Ingredients:
ground cinnamon, ground cardamom, allspice, whole cloves, anise, ground ginger

Directions:
Combine all ingredients in clean, dry mini-blender or coffee mill., Blend to a fine powder. Adjust amounts if necessary., Keep stored in airtight container.
Weiner Casserole


Ingredients:
onion, water, black pepper, fresh parsley

Directions:
Preheat oven to 350°F., Dice onion and add to a 2 qt casserole dish that has a lid., Slice weiners into 1/2 inch thick coins and add to onion., Mix soup into weiners & onion., Add water and stir until soup is dissolved., Add rice, black pepper, parsley & stir again., Bake for 10 minutes with lid off., Remove from oven & stir., Bake for an additional 25-35 minutes with lid on.
Cinnamon Sweet Potato Wedges


Ingredients:
sweet potatoes, canola oil, sea salt, cinnamon

Directions:
Preheat oven to 400 degrees., Thickly cut three potatoes into wedges., Toss in oil., Season with sea salt and cinnamon., Toss once more., arrange on baking sheet., Bake for 25 minutes.
Watermelon Black Tea Smoothie


Ingredients:
milk, water, watermelon, sugar

Directions:
Place watermelon cubes in freezer until frozen (a few hours]. Or if you don't want the drink as cold/more slushy just use unfrozen watermelon
Make the tea by mixing water and milk.  Pour this in a micoravable cup and microwave for 1 minute 30 seconds. (You can use more water instead of milk or vice versa depending on preferences]. Use 2-3 teabags depending on how strong you want your tea. Then put this in the refrigerator until its cold.
When all ingredients are ready, place in a blender. This is where you would add sugar if you want (ie. If the watermelon isn't  sweet]. Or you can wait until its blended to taste, then add sugar if needed.
*Can also add large tapioca pearls to the bottom of the cup if you want (how I prefer it] to make it bubble tea c:
*I would reccomend freezing more watermelon and making more tea for if you want some later, so you don't have to go through freezing watermelon and making the tea again. I just set aside a large portion of watermelon  to freeze it for this purpose.
Fall-Off-The-Bone Baby Back Ribs


Ingredients:
Masterpiece Original barbecue sauce, Worcestershire sauce, garlic powder, onion powder, liquid smoke

Directions:
Take ribs out of package and pat dry with a paper towel.
Season ribs with garlic powder, onion powder, salt, and pepper to taste.
Put ribs in oven on 210°F for 8 hours.
Mix the BBQ sauce, balsamic vinegar, Worcestershire, garlic powder, onion powder, red pepper, and liquid smoke in a bowl.
The last 2 hours of cooking, paint the ribs with the sauce every 30 minutes.
Battenburg Cake
Category: desserts
By Carol

This fancy almond-flavored tea cake, also called 'Battenberg/Battenburg Cake' or 'Battenberg/Battenburg Square' features a homemade marzipan.

Ingredients:
1 cup butter, softened
1 cup white sugar
3  eggs
¼ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1  egg, room temperature
1 ½ teaspoons lemon juice
¼ teaspoon almond extract

Directions:
Cream butter and 1 cup sugar together.  Beat in 3 eggs, one at a time.  Mix in vanilla.  Stir in flour, baking powder and salt gently.  Add milk if needed. Divide batter into 2 equal parts.  Add food coloring to 1 part to make a deep pink color.  Grease two 7 inch square pans.  Spread batters into pans. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes.  Let stand in pans 5 minutes.  Turn out on racks to cool. Trim edges from both cakes.  Cut each cake lengthwise into 4 strips as wide as the cake is thick.  Trim to make strips match.  Heat jam slightly.  Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion.  Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes.  Makes two cakes. To Make Almond Paste:  Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together.  Knead until smooth, adding a bit of lemon juice or water if too dry to roll.   Add only 1/2 teaspoon at a time.  It will be stiff.  Divide into 2 equal parts. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar.  Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered.  Lay cake on one end of paste.  Wrap to completely enclose all 4 sides of cake pinching paste to seal.  Roll in granulated sugar.  Place with seal underneath on serving plate, or store in plastic bag.  Repeat for second cake.  Chill.  Slice thinly to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 2 layer cake

Calories: 645.7
Fat: 31.6 g
Saturated fat: 11.4 g
Carbohydrates: 85.5 g
Sugars: 59.2 g
Dietary fiber: 4 g
Protein: 10.6 g
Cholesterol: 102.7 mg
Sodium: 208.8 mg
Skinny Raspberry Swirl Cheesecake Bars


Ingredients:
graham cracker crumbs, butter, light cream cheese, yogurt, granulated sugar, all-purpose flour, fresh lemon juice, vanilla extract

Directions:
Preheat oven to 350 and line bottom and sides of an 8x8 pan with aluminum foil, leaving overhang on all sides for easy lift later; set aside.
Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined.  Evenly press crust into prepared baking pan.  Bake for 8 minutes.  Remove from oven and set aside.
Make the Filling:  In a large bowl using handheld or stand mixer with whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute.  On medium high speed, beat in yogurt until completely combined.  Then beat in the egg whites until combined.  Finally, beat in the sugar, flour, lemon juice, and vanilla until everything is combined and no lumps remain.
Pour filling onto the crust.  Place spoonfuls of jam on top of cheesecake.  Then take a toothpick or skewer and swirl the jam across the top of the cheesecake (some will mix in the cheesecake].
Bake for 30 minutes, covering the cheesecake bars at the 25 minute mark to prevent the top from browning.  Allow the bars to cool at room temperature set on wire rack for 30 minutes, then transfer to refrigerator to chill for 3-4 hours or over night (I do overnight].
Once chilled, lift the foil out of the pan using the overhang and cut into squares.  For neat squares, I use a very sharp knife and wipe clean with papertowel after each cut  Leftovers keep well in fridge for up to 5 days.
Make ahead tip:  Prepare the bars 1-3 days in advance and store covered tightly in fridge until ready to serve.  Bars can also be frozen for up to 3 months.  Thaw overnight in fridge before serving.
NOTE:  If you cut into 12 bars, each bar has 117 calories, 13.4 g carbs (9 g sugar; 1.3 g fiber].  If you cut into 16 bars, each bar has 88 calories, 10.1 g carbs (6.7 g sugar, 0.9 g fiber].
Sausage Squares


Ingredients:
bulk pork sausage, onion, eggs, milk, green peppers, dried oregano, pepper, mozzarella cheese

Directions:
unroll crescent dough into a greased 13-in. x 2-in. baking dish; seal seams and perforations.
Bake at 375 for 6 minutes or until golden brown.
Meanwhile, in a skillet, cook sausage and onion over meduium heat until meat is no longer pink; drain.
In a bowl, combine the eggs, milk, green pepper, oregano, pepper and garlic salt; pour over crust.
Sprinkle with sausage mixture.
Bake for 15-20 minutes.
Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Macarena Punch


Ingredients:
Captain Morgan's spiced rum, cranberry juice

Directions:
Shake ingredients together in cocktail shaker., Pour into serving glass.
Cool Angel Cake


Ingredients:
"powdered sugar"

Directions:
Cut the cake into 1-inch cubes and set aside., Mix together the cream cheese and powdered sugar with an electric mixer., Use a large spoon to gently mix in the topping and cake cubes., Spread into a 9 x 13 pan., Pour the pie filling on top., Cover and refrigerate for two hours or until set., for pie filling use either blueberry, cherry, or strawberry.
Mock Chocolate Cookie Crust
Category: desserts
By The Purple Baker

Tastes just like a chocolate wafer pie crust...but only has 5 ingredients as opposed to about 50! This is extremely easy and I promise you won't do more work than if you used chocolate cookies.

Ingredients:
1 ¼ cups white sugar
⅔ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 pinch salt
½ cup butter, melted

Directions:
Preheat oven to 325 degrees F (165 degrees C). Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan. Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 single pie crusts

Calories: 279
Fat: 12.7 g
Saturated fat: 8 g
Carbohydrates: 43.6 g
Sugars: 31.4 g
Dietary fiber: 3 g
Protein: 2.8 g
Cholesterol: 30.5 mg
Sodium: 83.6 mg
Shepherd’s Pie Jackets


Ingredients:
baking potatoes, ground beef, onion, Worcestershire sauce, tomato puree, tomato paste, nutmeg, milk, butter, cheddar cheese

Directions:
Microwave the potatoes on high for about 20 minutes or bake in the oven for an hour on 350°F.
Meanwhile, cook the mince and the onion together in a frying pan for approx 10 minutes until the onions are golden (you don’t need oil or butter, there should be enough fat from the beef].
Add the Worcestershire, beef stock, tomato paste.
Cover and simmer for 15 minutes.
When potatoes are cool enough to handle, cut in half, scoop out flesh into a bowl, leaving a thin layer.
To the flesh in the bowl you salt, pepper, nutmeg, milk and butter, mash it together.
Preheat grill/broiler.
Put the potato skins in a shallow roasting tin, spoon in the meat mixture, then the potato mash and top with cheese.
Grill until the cheese has melted and the filling is hot.
Pan Seared Steaks With Balsamic Onions


Ingredients:
red onions, salt, garlic cloves, fresh rosemary, light brown sugar, salt, pepper

Directions:
Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl.  Wipe out skillet with paper towels.
Add remaining oil to skillet & adjust flame to medium high.
Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes.  Remove & wrap tightly in foil.
Discard any remaining fat in skillet, return onions to pan & reduce temp to medium.  Add garlic & cook 30 seconds.
Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar.   Salt & pepper to taste.
Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.
Spicy Meatloaf With Lamb, Weight Watchers Count Your Points!


Ingredients:
bay leaves, salt, cayenne pepper, black pepper, white pepper, cumin, olive oil, onion, celery, green bell pepper, green onion, garlic, Tabasco sauce, Worcestershire sauce, fat-free evaporated milk, tomato paste, ground lamb, egg, red pepper flakes

Directions:
Combine the seasoning mix ingredients in a bowl and set aside.
In a large skillet, warm the olive oil. Add the onions, celery, bell peppers, green onions, garlic, Tabasco & Worcestershire and seasoning mix. Saute until mixture starts sticking to the bottom of the pan, stirring occasionally while scraping the bottom of the pan, about 6 minutes. Stir in the evaporated milk and tomato paste, continue cooking for another 2 minutes, stirring occasionally. Remove from heat and set aside.
In large mixing bowl, combine beef, lamb and breadcrumbs. Knead by hand until breadcrumbs are absorbed into meat mixture. Add the egg and egg whites, lightly beaten. Knead again until absorbed. Remove the bay leaves and then add the cooked vegetable mixture. Again, mix by hand until thoroughly combined.
Spray an 8 x 8 baking pan, transfer the mixture and shape into a loaf about 1 1/2 inches high, 8 inches wide and long. Sprinkle the red pepper flakes on top.
Bake uncovered at 350 degrees for 25 minutes, raise the temperature to 400 and continue to cook another 35 minutes. Let set for 5 minutes before slicing. I slice into 10 pieces by making one cut down the middle and four across.
Steak With Beetroot Mash


Ingredients:
kale, sesame seeds, beetroot, potatoes, garlic clove, mixed herbs, oregano

Directions:
Peel the beetroot and chop into small chunks. Place in a pan of boiling water and leave for approximately 30 minutes (until the beetroot has softened].
Meanwhile peel the potatoes and chop into small chunks, then place in a separate pan and boil until softened (approx. 20 minutes]. Drain, then add the mixed herbs, oregano, garlic and almond milk. Mash until creamy then set aside until the beetroot is ready.
In a frying pan add a few sprays of olive oil and fry the steaks on a high heat for 1 minute each side. Turn down to a medium heat, then continue frying the steaks for 3 minutes each side (this is for medium rare. If you like your steak cooked well done add an extra minute or just cook for 2 minutes for rare].
Place the kale and sesame seeds in another frying pan and wilt until softened.
When the beetroot is ready, drain, then add to the pan with the mashed potatoes and mash until creamy and fully combined.
Plate up and serve.
Coconut Chocolate Slice


Ingredients:
butter, sugar, coconut, egg, self-rising flour, butter, coconut, milk, icing sugar

Directions:
In a bowl mix together coconut, flour, cocoa and sugar.
Melt butter, cool and beat in egg. Add to flour mix. Mix together.
Press into tray. Bake at 350°F for 20 minutes.
Ice while hot. Cut into squares when cold.
Icing:
Add butter, coconut and milk to a saucepan, simmer for a few minutes. Add icing. Mix together then spread over hot slice.
Healthy Sourdough Whole Grain Waffles and Pancakes


Ingredients:
whole wheat flour, flour, water, milk, egg, butter, salt, baking soda

Directions:
In a large bowl, stir together the starter, flours and water (or milk].
Cover bowl with plastic wrap and let it rest one to twelve hours.  I usually mix it the night before.
In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture.  Just before cooking, stir in the baking soda.
Using a quarter or half cup measuring cup ladle the batter onto the hot pan.  For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
Notes- You can use your choice of whole grains.  I like rice flour, available at Whole Foods or health food stores.  It adds a light crunchy texture to waffles.  I've also used quinoa, barley, spelt, and coconut flours with great success.  (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!].
This recipe doubles or triples beautifully if you're feeding a crowd.
This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron.  Without sugar they never stick (no need to grease the iron] and with the sweet flavor of whole grains you truly won't miss it.  For pancakes you can add a tablespoon or two of sugar if you must.
A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :].
I love my Hamilton Beach Flip 'n Fluff ($19 on amazon] and it makes 9 4" waffles with this recipe.
Redneck Club Sandwich


Ingredients:
lettuce, green tomatoes, American cheese

Directions:
Beginning with one piece of bread, add a leaf of lettuce, 3 bacon slices and two of the fried green tomatoes.
Top that with another piece of bread, a slice of cheese, the turkey slices, another leaf of lettuce, 2 more of the tomatoes and another piece of bread.
Cut into 4 triangular sections and serve.
Cordon Bleu Sliders


Ingredients:
honey, Dijon mustard, mayonnaise, poppy seed, deli ham, swiss cheese

Directions:
Combine honey, mustard, mayonnaise and poppy seeds and mix well. Slice rolls. Spread bottom of sliced roll with honey mustard spread. Layer 1/2 slice chicken 1/2 slice ham another 1/2 slice chicken on top of spread. Top with slice of Swiss cheese.
Place on baking sheet and melt in 350°F oven for 1-2 minutes just until cheese is melted. Remove from oven. Spread each top piece of rolls with spread and place on top of melted cheese.
Moroccan Sweet Couscous


Ingredients:
couscous, hot water, butter, margarine, dates, raisins, sultanas, sugar, orange, powdered sugar, ground cinnamon

Directions:
Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions] and set aside for 10 minutes.
Meanwhile, combine nuts (except whole almonds], dried fruit, sugar and orange juice.
Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.
Creamy Pumpkin Fudge


Ingredients:
margarine, sugar, evaporated milk, marshmallow creme, pumpkin, pumpkin pie spice, salt, vanilla

Directions:
Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.
Patio Ribs


Ingredients:
hoisin sauce, oyster sauce, hot chili sauce, liquid honey

Directions:
Remover skin from underside of ribs. Chef's Tip: place ribs meat-side down on a flat surface. Using point of knife or your finger, loosen skin and pull back along end of last rib. Grasp membrane with paper towel or pliers and peel away. Discard.
To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (about 45 minutes]. Drain.
Stir hoisin, oyster, hot chili sauce and honey together. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill with oil and cook over medium heat (so they don't flare and burn], basting with sauce and turning often until well glazed, about 15 minutes.
Pineapple Rhubarb Crumble Pie


Ingredients:
rhubarb, cornstarch, sugar, Splenda granular, crushed pineapple, brown sugar, Splenda granular, flour, old fashioned oats, butter

Directions:
Preheat oven to 350.
Combine rhubarb and cornstarch, set aside.
Roll out pie crust into 8 inch pie plate.
Pour rhubarb and cornstarch mixture into prepared crust.
Combine sugar and Splenda; sprinkle over rhubarb mixture.
Top evenly with drained pineapple.
Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
Sprinkle topping over pineapple.
Cover edges of pie with foil and bake at 350 for 25 minutes.
Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
Cool completely on wire rack. Store leftovers in fridge.
Parisian


Ingredients:
dry vermouth, creme de cassis, black currants

Directions:
Add all liquid ingredients to a cocktail shaker filled with ice.
Shake well.
Strain into a cocktail glass.
Add three or four blackcurrants to the glass to add touches of sharpness to the drink.
Pesto Tuna Melts


Ingredients:
pesto sauce, tomatoes, canned tuna, mozzarella cheese, fresh ground pepper

Directions:
Set oven to broil.
Place the bread on a cookies sheet.
Broil with tops about 4 inches from heat until golden brown; turn and broil again until golden brown.
Spread bread slices with pesto.
Top with tomato slices, tuna and cheese slices.
Broil about 1 minute or just until cheese starts to melt.
Sprinkle with pepper.