xiaoxl/recipe_data huggingface dataset:
Carolina Style Ribs
Category: meat-and-poultry
By Steve Watson

Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.

Ingredients:
½ cup brown sugar
⅓ cup fresh lemon juice
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
¼ cup molasses
2 cups prepared mustard
2 teaspoons dried minced garlic
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 racks pork spareribs
½ cup barbeque seasoning, or to taste

Directions:
In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside. Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C). Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 10 servings

Calories: 750
Fat: 50.5 g
Saturated fat: 17.8 g
Carbohydrates: 24 g
Sugars: 16.1 g
Dietary fiber: 2.2 g
Protein: 48.8 g
Cholesterol: 192.4 mg
Sodium: 3406.2 mg
Muffuletta Sandwich


Ingredients:
garlic cloves, kalamata olive, olive oil, fresh parsley, red wine vinegar, provolone cheese, mild cheese, mortadella, prosciutto

Directions:
Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches].
Cut the loaf (or loaves] in half, and scoop out a little of the inside to make some room.
Make the olive salad by combining the olives and roasted pepper, garlic and vinegar.
Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf-- use plenty.
On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
Top with the other half loaf.
Wrap tightly with plastic wrap and set a heavy skillet on top of loaf or individual loaves.
Chill for 1 hour.
This helps compress for easier slicing and absorption of flavors.
Slice into wedges (or eat the individual loaves].
*The roasted red peppers are Italian-style, available at many Italian delis or in the ethnic aisle in the grocery store.
Chicken Tortilla Soup (Similar to Houston's)


Ingredients:
carrot, celery, onion, garlic powder, salt, pepper, chicken broth, diced tomatoes, Ro-Tel tomatoes, corn tortillas, monterey jack cheese, milk, corn tortilla chips

Directions:
Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
Add chicken broth and bring to a boil.
Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup].
Let boil for 20 minutes or until tortillas are incorparated into the soup.
Stir occasionally to keep the soup from sticking as it thickens.
Reduce heat and add 6 oz cheese.
Simmer for additional 10 minutes.
Add milk and simmer for another 10 minutes.
Serve with shredded cheese and corn tortilla chips on top.
Rhode Island Clam Chowder
Category: soups-stews-and-chili
By KMOMMYZ

This is classic Rhode Island chowder. Only here, we usually use quahogs when making it. This recipe can be substituted either way and turns out great for the clam lover. This is a clear soup. This soup should taste slightly spicy, so adjust flavor to your heat preference

Ingredients:
1 pound shucked clams
3 cups clam juice
3 cups chicken stock
¼ cup butter
2  onions, diced
2 large stalks  celery, chopped, with leaves
1 (15 ounce) can fingerling potatoes, drained and quartered
3 tablespoons dried dill weed
2 tablespoons ground black pepper
1 teaspoon salt
1 pinch cayenne pepper
2 drops hot pepper sauce (such as Tabasco®), or to taste
¼ cup chopped fresh parsley  (Optional)

Directions:
Bring the shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender. Stir the onion mixture and potatoes into the clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 326.4
Fat: 13.7 g
Saturated fat: 7.7 g
Carbohydrates: 33.4 g
Sugars: 5.8 g
Dietary fiber: 6.1 g
Protein: 19.7 g
Cholesterol: 75.1 mg
Sodium: 1899.3 mg
Baked Oatmeal I
Category: breakfast-and-brunch
By Tracy

When I made this, everyone asked me for the recipe! It's great served with butter and milk.

Ingredients:
½ cup vegetable oil
¾ cup white sugar
2  eggs
1 cup milk
½ teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
½ cup raisins
2 tablespoons brown sugar
½ teaspoon ground cinnamon

Directions:
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until firm, about 35 minutes. Serve hot.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 378.2
Fat: 17.8 g
Saturated fat: 2.1 g
Carbohydrates: 49.8 g
Sugars: 23.9 g
Dietary fiber: 3.3 g
Protein: 6.7 g
Cholesterol: 48.9 mg
Sodium: 304.7 mg
Scrambled Eggs in the Microwave (Great for Work!)


Ingredients:
egg, water, milk

Directions:
Combine all ingredients in a microwave safe bowl.
Scramble well with a fork.
Microwave on high for 30 seconds.
Stir.
Microwave on high for 15 seconds.
Stir.
Continue microwaving on high for 15-second increments until cooked to your liking.
Angel Hair With Clams


Ingredients:
olive oil, onion, garlic cloves, chili powder, oregano, cooking sherry, diced tomatoes, angel hair pasta, clams, butter, parsley

Directions:
Soak clams in salted water.
Heat oil in pan and saute onion.
Add garlic, chili powder, and oregano to pan and continue to saute for a minute or two.
Add sherry and tomatoes. Bring to a boil.
While waiting to boil, scrub clams. Add clams to pan, cover, and simmer for 6 to 10 minutes. Use a big pan and allow space for the clam shells to open up. Otherwise you may need to add the clams in batches.
While clams are simmering, cook pasta in salted water, al dente, about 6 or 7 minutes.
Drain pasta, toss with a bit of olive oil and parsley and set aside.
Remove with sauce from heat. Clams that have not opened after 10 minutes should be discarded.
This part is based on preference. You may remove clams from shells and add back into sauce, or skip this part and leave clams in shells allowing guest to remove the clams. I prefer to discard the shells before serving.
Melt butter into completed sauce.
Pour sauce over pasta and toss. Serve immediately.
Russian Luscious Strawberry Treat


Ingredients:
strawberries, sour cream, sugar

Directions:
Mix all ingredients together well.
Wait a minute or so before serving so that the sour cream sauce will be slightly pinkish from the juice created by the strawberries and sugar.
Enjoy!
Note: This will NOT work with any other berry, so strawberries only!
Creamy Corn and Bacon Bake


Ingredients:
bacon, butter, onion, garlic, flour, cayenne pepper, sour cream, frozen corn, parmesan cheese

Directions:
Set oven to 350 degrees.
Butter an 8-inch baking dish.
Cook the bacon in a large skillet until crisp; remove to a plate and save a couple tablespoons of the drippings.
When the bacon is cool, crumble and set aside.
Add the butter to the skillet and melt over medium heat; add in onion and saute for about 5 minutes (adding in garlic the last few minutes of cooking].
Add/whisk in flour and cayenne pepper; stir until smooth and bubble.
Add in sour cream; stir until smooth; cook whisking for about 3 minutes.
Season with salt and black pepper to taste.
Add/stir in the thawed corn (or cooked fresh corn] and cook until heated through (about 5 minutes].
Transfer to prepared baking dish.
Sprinkle the crumbled bacon on top, then sprinkle with Parmesan cheese if desired.
Bake for about 15-20 minutes or until bubbly.
Savory Filo Pie With Cheese


Ingredients:
phyllo pastry sheets, cottage cheese, ricotta cheese, sparkling water, sea salt, sour cream

Directions:
Mix and combine cottage or ricotta cheese, sea salt and eggs with a fork.
On a clean surface lay out a sheet of filo pastry and sprinkle with some mineral water and sunflower oil. Fold the sheet in half on the long side and smear a tablespoon of the cheese mixture over it. Starting from the long end, roll the sheet loosely over the filling until you have a long filo crepe. Do not press or squeeze – leave the room for the cheese and eggs to spread while baking. Slowly twist the crepe round and round to form a spiral. Repeat for the remaining mixture - should make between 10 and 12 spirals.
Place one spiral quite near another in a shallow, greased oven proof dish. Do not squeeze them together. Leave enough space for the pie to expand during baking.
Mix and combine the remaining filling and oil with sour cream. Smear the top of each spiral with this mixture.
Bake in the oven at 200°C for 40 minutes. After 20 minutes, if the pie top browns too quickly, cover with Alu foil.
Cool the pie a little, divide into pieces and serve with yogurt, kefir or alone.
Pork Taco Salad


Ingredients:
light sour cream, plain low-fat yogurt, lemon juice, garlic clove, red onion, lebanese cucumbers, cherry tomatoes, corn kernels, rocket, baked corn tortilla chips

Directions:
Whisk sour cream, yoghurt, juice and garlic in a medium jug.
Spray pork with cooking oil. Heat a medium frying pan over a moderate heat.  Cook pork, stirring to break up lumps for 4 - 5 minutes or until changed in colour.  Sprinkle seasoning over pork, cook and stir for 2 - 3 minutes more or until cooked.  Let cool slightly.
Toss remaining ingredients in a large bowl.  Add pork; toss to combine.
Divide salad among serving bowls; drizzle with dressing.  Serve at once.
Fresh Fruit Cake


Ingredients:
butter, sugar, eggs, self-raising flour, baking powder, milk, vanilla bean paste, butter

Directions:
PREHEAT the oven to 180°C.
Butter a 23cm cake tin, preferably one with a removable base, and sprinkle with the dried breadcrumbs.
Dust off excess crumbs and set tin aside.
Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using], stirring only enough to incorporate.
Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter.  Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process, it will spread and the fruit will be encased in the cake.
Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean.
Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
Serve warm or at room temperature, dusted with icing sugar.
Cranberry Orange Breakfast Bread
Category: breakfast-and-brunch
By PAULAR

A dense breakfast bread with the wonderful taste of cranberries. It's perfect for a holiday brunch.

Ingredients:
1 ⅛ cups orange juice
2 tablespoons vegetable oil
2 tablespoons honey
3 cups bread flour
1 tablespoon dry milk powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon salt
1 (.25 ounce) package active dry yeast
1 tablespoon grated orange zest
1 cup sweetened dried cranberries
⅓ cup chopped walnuts

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1.5 pound loaf

Calories: 224.3
Fat: 5.1 g
Saturated fat: 0.5 g
Carbohydrates: 39.7 g
Sugars: 13.2 g
Dietary fiber: 1.8 g
Protein: 5.2 g
Cholesterol: 0.1 mg
Sodium: 198.6 mg
Mini Meatloaves
Category: main-dish
By Tonya Swope

Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.

Ingredients:
1  egg
¾ cup milk
1 cup shredded Cheddar cheese
½ cup quick cooking oats
1 teaspoon salt
1 pound ground beef
⅔ cup ketchup
¼ cup packed brown sugar
1 ½ teaspoons prepared mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 254.9
Fat: 14.4 g
Saturated fat: 6.7 g
Carbohydrates: 16.6 g
Sugars: 12.5 g
Dietary fiber: 0.6 g
Protein: 15.1 g
Cholesterol: 73.9 mg
Sodium: 656 mg
Onion Tart


Ingredients:
onions, sour cream, eggs, phyllo pastry, butter

Directions:
Preheat oven to 180c (moderate] Beat eggs, add cream and cheese.
Stir in onions and seasonings.
Arrange buttered pastry sheets at angles around a 23cm buttered pie plate, leaving some hanging over the edge and making sure base is covered.
Pour in mix and fold pastry over to loosely cover the pie.
Bake for 25 minutes.
Pumpkin Chocolate Chip Cookies I
Category: fruits-and-vegetables
By Beth

You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.

Ingredients:
½ cup shortening
1 ½ cups white sugar
1  egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup chopped walnuts  (Optional)
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 dozen

Calories: 95.5
Fat: 4.2 g
Saturated fat: 1.3 g
Carbohydrates: 14.1 g
Sugars: 8.4 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 3.9 mg
Sodium: 99.1 mg
Bitter Melon and Eggs/ Mara Pad Kai


Ingredients:
bitter melon, eggs, light soy sauce, white pepper

Directions:
Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces.
Beat the eggs in a bowl with 1 to 2 tsp of light soy sauce and a dash of ground white pepper.
Heat a wok until its surface begins to smoke.
Swirl in the oil and let heat 10 to 15 seconds.
Add the bitter melon and sauté in the oil for about one minute.
Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes, or until the melon starts to soften.
Spread the melon pieces thinly over the wok surface.
Pour the beaten eggs evenly over the melon pieces.
Let eggs set about half a minute, then flip the mixture over to cook the other side.
Cook until eggs are set and lightly browned.
Copycat El Chico Chicken Tortilla Soup


Ingredients:
chicken bouillon cubes, boiling water, chicken breasts, tomato paste, chili powder, lime juice, white cheddar cheese, tortilla chips, avocados

Directions:
1. In a large sauce pan dissolve bouillon cubes in 4 cups boiling water.
2. Add chicken to broth and simmer until cooked through.
3. Remove chicken from pan and set aside to cool.
4. Add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
5. Salt to taste.
6. Cut chicken into cubes.
7. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.
Balsamic-Glazed Brussels Sprouts
Category: fruits-and-vegetables
By Barbara Zernicke

A tasty way to serve Brussels sprouts.

Ingredients:
1 (16 ounce) package fresh Brussels sprouts
1 small red onion, thinly sliced
5 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1  shallot, chopped
¼ cup balsamic vinegar
1 tablespoon chopped fresh rosemary

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet. Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes. Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 149.7
Fat: 11.5 g
Saturated fat: 1.6 g
Carbohydrates: 10.9 g
Sugars: 3.9 g
Dietary fiber: 3.2 g
Protein: 3 g
Sodium: 120.2 mg
Beef Pepper Jack Quesadillas


Ingredients:
beef, onion powder, garlic powder, black pepper, monterey jack pepper cheese, feta cheese, flour tortillas, sour cream

Directions:
Add the beef, creole seasoning, onion powder, garlic powder and black pepper to a pan and brown the meat until fully cooked.
Lay out your four tortillas and evenly divide the pepper jack cheese among them. Keep the ingredients on one half of the tortilla so that you can easily fold it later.
Sprinkle one tablespoon of feta on each tortilla, on top of the pepper jack.
Evenly divide the beef among the four tortillas, on top of the cheeses.
Spray a frying pan with non-stick cooking spray. Fold each tortilla in half and fry on medium-high heat, flipping until both sides are golden brown (about 2-3 minutes on each side].
Cut in half and serve with sour cream.
CRISPY CHICKEN SLIDERS


Ingredients:
boneless skinless chicken breasts, shortening, panko breadcrumbs, provolone cheese, seasoning salt, onion powder, garlic powder, white pepper, eggs

Directions:
Pour the panko bread crumbs in a shallow dish and add the seasoned salt, garlic powder, onion powder and white pepper. Using fork mix very well. Crack both eggs into another shallow dish and add Crystal sauce and whisk well. Set off to the side. Butterfly each breast then cut each half in half again.
With each piece, place in egg and turn over 3 times to coat extremely well with the egg mixture. Then place in panko bread crumbs turn over a couple times pressing panko into chicken. Sit on a cookie rack and cover. Place in the refrigerator 5 minutes. Melt shortening (or add oil of your choice] over high heat. Heat until extremely hot or until when you drop a piece of panko in the oil and it bubbles. You will need to cook the chicken in 2 batches to keep the oil at a steady temperature. Add the first batch then turn to medium heat and cover. Check often to make sure they don't burn but don't turn for 6-7 minutes. Turn and cook an additional 5 minutes. Place a quarter of each piece of cheese on chicken. Place the bottom half of the dinner bun or slider bun bread side down (not crust side]. Add top half of bun bread side down until of the bottom sides crust. Cover and cook an additional 2 minutes.
Remove the lid and take off the top bun. Using a spatula pick up the chicken breast and the bottom half of the bun in one motion. Place bun side down on plate. Add toppings of your choice (we prefer mayo, lettuce and tomato] and replace the top bun and serve. We like to add a simple side dish of tater tots or french fries made in the oven.
Boilermaker


Ingredients:
"beer"

Directions:
Pour whiskey into a shot glass.
Serve beer in a frosted mug or glass as a chaser; or drop whiskey-filled shot glass into beer-filled mug.
Healthy Kale Chips


Ingredients:
kale, olive oil

Directions:
Preheat oven to 250 degrees., Wash kale., Pat dry, or dry however you like., Put on cookie sheet so pieces don't overlap., Spray with olive oil., Salt is optional., Cook 20 minutes., Remove and yum!
Guilt Free Oatmeal Cookies


Ingredients:
unsweetened applesauce, sugar, brown sugar, eggs, pure vanilla extract, whole wheat flour, baking soda, salt, oats, chocolate chips

Directions:
preheat oven to 375.
mix applesauce and add sugar gradually.
add eggs, milk and vanilla. beat well.
add flour, salt and soda.
stir in remaining ingredients.
Drop by rounded tablespoons onto a greased cookie sheet (i prefer parchment paper].
bake for 13 minutes.
cool on pan then transfer to rack.
Braunschweiger Spread
Category: appetizers-and-snacks
By TTAYLOR239

This makes a great snack or appetizer anytime. Serve with your favorite crackers.

Ingredients:
1 pound braunschweiger liverwurst
1 (8 ounce) package cream cheese, softened
2 drops ketchup
½  onion, chopped
2 teaspoons steak sauce
1 (5 ounce) jar pitted green olives

Directions:
In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

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

Calories: 490.9
Fat: 45.1 g
Saturated fat: 19.9 g
Carbohydrates: 5 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 16.7 g
Cholesterol: 192.7 mg
Sodium: 1621 mg