xiaoxl/recipe_data huggingface dataset:
Scotch Scones
Category: bread
By Annette Bauwens

These were originally made by my Granny and are slightly sweeter and flatter than most scones. They are easy to make too - the no bake method allows me to make these on the hottest days of summer, which make them my family's favorite camping treat.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
salt
¾ cup butter
½ cup raisins
1  egg
¼ cup milk

Directions:
In a large bowl, stir together the flour, sugar, baking powder, and salt.  Cut in  butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12. Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 scones

Calories: 255.4
Fat: 12.3 g
Saturated fat: 7.5 g
Carbohydrates: 34.3 g
Sugars: 16.9 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 46.4 mg
Sodium: 174.7 mg
Saucy Sauteed Shrimp
Category: uncategorized
By Anonymous

Fresh shrimp are sauteed  in a hot skillet with garlic and olive oil, then cooked with Prego® Traditional Italian Sauce, fresh parsley, and crushed red pepper until the shrimp are pink and the sauce is hot.

Ingredients:
1 tablespoon olive oil
1 pound fresh jumbo shrimp, peeled and deveined
2 cloves garlic, minced
1 ½ cups Prego® Traditional Italian Sauce
1 tablespoon chopped fresh parsley
1 teaspoon crushed red pepper

Directions:
Heat oil in skillet. Add shrimp and garlic. Cook over medium-high heat 3 minutes, stirring often. Add pasta sauce, parsley and pepper and cook over low heat until shrimp are pink.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 211.5
Fat: 7 g
Saturated fat: 1.5 g
Carbohydrates: 15.1 g
Sugars: 8.3 g
Dietary fiber: 2.4 g
Protein: 20.2 g
Cholesterol: 172.6 mg
Sodium: 634.2 mg
Crock Pot Beef Bacon and Barley Soup


Ingredients:
bacon, onion, frozen corn, pearl barley, beef broth, tomatoes seasoned with basil garlic & oregano

Directions:
Cook bacon in large non stick skillet over medium heat for 3 minutes. Stirring frequently.
Add Beef and onion salt and pepper; cook 3 to 5 minutes or until beef is browned.
Into 4 quart crock pot layer potatoes, carrots, corn and barley. Top with beef mixture. Pour broth tomatoes and gravy over top. DO NOT STIR!
Cover and cook on low for 7 to 8 hours. Stir before serving.
Coriander Crusted Lamb With Spiced Orange-Hoisin Sauce


Ingredients:
racks of lamb, hoisin sauce, coriander leaves, hoisin sauce, tomato ketchup, red wine vinegar, orange, juice and zest of, red chilies, garlic, curry powder, honey

Directions:
Marinate the lamb with 50ml of the hoisin for an hour.
To cook the lamb, sear the meat on a hot pan and roast in a preheated oven at 180 Degrees C for 20 minutes.
Remove from the oven and spread 50ml of the hoisin on the lamb and crust with the coriander leaves and seeds.
Set aside the lamb to rest.
For the sauce, mix all the ingredients together in a mixing bowl and whisk until the sauce is well mixed. Heat before serving.
Slice your chops when ready to serve, and top with sauce to taste.
Mango Pineapple Ice Cream ...no Machine Needed


Ingredients:
mango, crushed pineapple, evaporated milk, Cool Whip, coconut

Directions:
Cut and smash up mango until its in a coarse pulp.
In a bowl combine the milks and add a few drops of the food coloring to give it a very light orange color. One to two drops should be enough.
Drain pineapple well, add pineapple and mango to bowl with milks and stir well with a large spoon.
Fold in whipped cream until well incorporated, the whip cream will dissolve some in the mixture.
Pour into a large plastic container and freeze for at least 6 hours but more may be needed depending on temperature of freezer.
4-Ingredient Keto Peanut Butter Cookies
Category: desserts
By Fioa

Kids will love these scrumptious low-carb keto cookies; all you need is peanut butter, vanilla extract, an egg, and some sugar substitute.

Ingredients:
1 cup peanut butter
½ cup low-calorie natural sweetener (such as Swerve®)
1  egg
1 teaspoon sugar-free vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed. Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern. Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 cookies

Calories: 133.4
Fat: 11.2 g
Saturated fat: 2.4 g
Carbohydrates: 12.4 g
Sugars: 2.1 g
Dietary fiber: 1.3 g
Protein: 5.9 g
Cholesterol: 15.5 mg
Sodium: 104.6 mg
Prize Winning Baby Back Ribs
Category: meat-and-poultry
By BONNIE Q.

A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!

Ingredients:
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

Directions:
Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 440.6
Fat: 30 g
Saturated fat: 11 g
Carbohydrates: 16.9 g
Sugars: 11.1 g
Dietary fiber: 1.2 g
Protein: 24.6 g
Cholesterol: 117 mg
Sodium: 581.8 mg
Zhug Chicken
Category: meat-and-poultry
By Buckwheat Queen

Chicken is marinated in zhug, a spicy green sauce, then baked in the oven with olives, artichokes, and sun-dried tomatoes for a flavorful dinner or Sunday lunch. Serve with couscous or rice.

Ingredients:
¾ cup zhug sauce, divided
1  boneless chicken breast
2  chicken legs, bone-in and skin-on
2  bone-in chicken thighs with skin
2  whole artichokes
½  lemon, juiced
½ cup pitted Kalamata olives, drained
½ cup marinated sun-dried tomatoes, drained

Directions:
Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature. Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside. Preheat the oven to 400 degrees F (200 degrees C). Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes. Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 45 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 504.8
Fat: 32.3 g
Saturated fat: 5 g
Carbohydrates: 17.4 g
Sugars: 0.6 g
Dietary fiber: 5 g
Protein: 38.5 g
Cholesterol: 119.5 mg
Sodium: 714.4 mg
Cuban Black Beans


Ingredients:
dried black beans, olive oil, onion, green bell pepper, garlic, water, tomato paste, diced pimentos, cider vinegar, sugar, black pepper, salt

Directions:
Soak picked-through beans overnight, or boil for 10 minutes; change water and let sit for another hour to reconstitute.
Drain again.
In a large saucepan, saute onion, bell pepper and garlic until tender.
Into this, gently stir beans, water, tomato paste, pimentos, vinegar, sugar and pepper.
Bring to a boil and reduce heat.
Cover and simmer about 1-1/2 to 2 hours.
After beans are tender, season to taste with salt.
Vegetable Parcells


Ingredients:
rice, bacon, peas, carrots, broccoli, cauliflower, garlic cloves, cheese, butter

Directions:
cut the bacon into small peics
cut up all the vegetable (not the garlic] and cook in the microwave for 3 minutes.
place the rice in a pot of boiling water and cook for 5-7 minutes.
get a roll of alfoil and mesure out roughly 5 larg squares.
in the alfoil place some rice and vegetable, garlic to taste and put the shredded cheese on top, wrap up in the alfoil so its tight
place in the oven or BBQ until hot or ready to serve.
Chilli Scented Barbecued Chicken


Ingredients:
chicken legs, chicken wings, chili powder, brown sugar, paprika, sea salt, barbecue sauce, tomato sauce, soy sauce

Directions:
Place the chilli powder, sugar, paprika and salt in a bowl and mix together.
Using rubber gloves, rub this mixture over the surface of the chicken pieces and set aside for 1 hour.
Mix the barbecue and tomato sauces, orange juice and soy sauce together.
Heat the barbecue or grill and begin to cook the chicken, turning frequently.
When half cooked, brush generously with the sauce mixture.
Brush again when the chicken pieces are cooked through, just before serving.
Serve remaining sauce with chicken if desired.
Cookie Dough for Ice Cream (Eggless)
Category: desserts
By JESSAMINE689

A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough.

Ingredients:
½ cup all-purpose flour
2 ½ tablespoons brown sugar
3 tablespoons white sugar
2 tablespoons butter, softened
⅛ teaspoon vanilla extract
2 tablespoons water

Directions:
In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours. Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.

Prep time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 88.3
Fat: 3 g
Saturated fat: 1.8 g
Carbohydrates: 14.8 g
Sugars: 8.8 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 7.6 mg
Sodium: 21.9 mg
Cookies N' Cream Brownies


Ingredients:
butter, white chocolate, sugar, eggs, flour, salt

Directions:
Preheat oven to 350°F.
In medium bowl mix sugar, flour, and salt.
Melt butter and chocolate (separately].
Add melted butter and chocolate along with eggs to dry mix.
Stir until well blended.
Mix in crushed oreos.
Pour batter into a greased 9"x11" pan and bake for approximately 35 minutes.
Cut into 2 inch squares and enjoy!
Basic Ham Salad


Ingredients:
ham, celery rib, onions, mayonnaise, sweet pickle juice, pepper

Directions:
Mix together ham, celery, onion and relish.
Add mayo, pickle juice and pepper; mix well.  If you want more mayo, add it 1 T at a time to the desired consistency.
Gently fold in diced egg.
Serve with crackers or on sandwich bread.
Cheddar Bread Ring


Ingredients:
bread flour, sugar, active dry yeast, active dry yeast, salt, milk, butter, cheddar cheese, butter

Directions:
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl.
Heat the milk and butter together until very warm (115-125 degrees F.].
Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally.
Add 1/2 cup of the flour and the cheese.
Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally.
Stir in enough additional flour to make a stiff but light dough.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.
Place in a greased bowl, turning once to grease the top.
Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry.
Let rise in a warm place until doubled in bulk, about 1 hour.
Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope.
Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together.
Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes.
Bake in a preheated 350 degree F. oven for 25 to 30 minutes.
Remove from the ring mold.
NOTE: For a softer crust, brush with melted butter while still hot.
Crust will become crisp when cool if you do not.
Cheeseburger Pie, Souffle Style, Low Carb


Ingredients:
lean ground beef, onion, garlic clove, kosher salt, ground black pepper, cheddar cheese, cream cheese, all-purpose flour, kosher salt, ground mustard, eggs

Directions:
Preheat oven to 400 degrees.
In an oven-safe skillet (cast iron is great!] brown ground beef with the onion, garlic, 1 teaspoons Kosher salt & black pepper.  Set aside to cool while you prepare the egg/cheese mixture.
In a medium glass bowl, heat milk for 45-60 seconds or until steaming.  Add the cheddar cheese, cream cheese, 1/2 teaspoons Kosher salt & mustard.  Stir with a whisk until the cheese is melted & fully incorporated.
Seperate the three eggs, add the yolks to the cheese mixture & placing the whites in a seperated bowl.
Add 1 tablespoons flour to the cheese mixture also, and whisk to combine the flour & yolks with the egg mixture until homogeneous.
Whisk egg whites until stiff peaks form--I do this in my stand mixer.  Fold egg whites into the cheese mixture.
Pour half of the cheese mixture into the pan holding the ground beef mixture.  Fold together.  Top with the remaining cheese mixture.
Bake at 400 degrees for about 20 minutes, or until golden brown & set.  It will be a bit jiggly, but not runny.  You can check with a knife.
Allow to cool for ten minutes before cutting. :].
Chili


Ingredients:
water, kidney beans, chili powder, garlic powder, salt, onion, green pepper

Directions:
"cook the beef, then throw it all in a crock pot on low for 4-8 hours."
Yummy...roasted Garlic Mashed Potatoes


Ingredients:
garlic, olive oil, russet potatoes, butter, milk

Directions:
Preheat oven to 350°F (175°C].
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
Pie Crust


Ingredients:
flour, salt, Crisco shortening, vinegar, water

Directions:
In a mixing bowl, combine the flour, salt and Crisco. Cut Crisco into the flour with a pastry blender or a fork until mixture is crumbly.
In a small dish, add yolk, vinegar, & water; blend well with a fork. Add liquid to flour mixture and blend well with a fork until dough is thoroughly incorporated then use your hands to work it together to form a ball. Divide the dough in half to make 2 balls.
Place one ball of dough between 2 sheets of waxed paper and roll it out with a rolling pin; rolling it a little larger than the size of your pie pan. Remove top piece of waxed paper and then gently flip over the dough onto your pie pan. Remove waxed paper and gently shape the dough into the pie pan. Trim excess dough off. Repeat with second half of dough. Bake according to pie recipes.
Note: You can get 3 pie crusts out of this depending on how thin you roll your crust out. I personally like a thicker crust. And -- If there are any scraps of crust left over, you can roll it out and put them on a cookie sheet; sprinkle with sugar and bake untill golden. A very tasty treat.
Empanadas de Jamon, Queso, y Huevo Duro (Ham, Cheese, and Hard-boiled Egg Empanadas)
Category: world-cuisine
By Fioa

These are my easy to-make delicious empanadas when I am in a hurry, and of course, they are my kids' favorite!  Gouda, hard-boiled eggs, and ham empanadas are light and full of flavor, a perfect easy midweek Mediterranean dinner.

Ingredients:
cooking spray
2 cups cubed ham
2 cups cubed Gouda cheese
3  hard-boiled eggs, chopped
12  empanada pastry discs
1  egg, beaten

Directions:
Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray. Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well. Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well. Place empanadas on the prepared baking sheets. Brush with beaten egg. Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 empanadas

Calories: 188.6
Fat: 7.4 g
Saturated fat: 2.5 g
Carbohydrates: 21.2 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 10 g
Cholesterol: 84.9 mg
Sodium: 533.1 mg
Low-Carb Salisbury Steak
Category: main-dish
By Chef DJ

The steaks are full of flavor and are good on their own! Then you add the mushroom gravy and it's beyond delicious.

Ingredients:
2 pounds ground beef
1  onion, diced
2  eggs
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley flakes
2 teaspoons salt
½ teaspoon garlic powder
½ teaspoon onion powder  (Optional)
½ teaspoon ground black pepper
7 tablespoons butter
2 cups sliced button mushrooms, or more to taste
1 tablespoon all-purpose flour
1 cup beef broth
1 teaspoon Worcestershire sauce
½ cup sour cream
salt and ground black pepper to taste

Directions:
Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties. Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat. Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet. Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes. Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.

Prep time: 10 mins
Cook time: 39 mins
Total time: 49 mins
Yields: 6 servings

Calories: 536.1
Fat: 42.9 g
Saturated fat: 20.8 g
Carbohydrates: 7.5 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 29.7 g
Cholesterol: 198.9 mg
Sodium: 1190 mg
Easy, Stuffed Manicotti


Ingredients:
ground beef, sausage, onion, egg, oregano, garlic powder, ricotta cheese, parmesan cheese, mozzarella cheese

Directions:
Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
Combine first 8 ingredients together in a bowl.
Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.].
Place shells in pan and pour remaining sauce of shells.
Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
Remove and enjoy.
Goes wonderfully with a tossed salad and garlic bread.
Avocado, Tomato and Mango Salsa
Category: appetizers-and-snacks
By FHIVESHOT

Looking for a refreshing salsa for a warm summer evening?  This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.

Ingredients:
1  mango - peeled, seeded and diced
1  avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1  jalapeno pepper, seeded and minced
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
¼ cup chopped red onion
3 tablespoons olive oil

Directions:
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

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

Calories: 158.3
Fat: 12 g
Saturated fat: 1.7 g
Carbohydrates: 13.8 g
Sugars: 8 g
Dietary fiber: 4.2 g
Protein: 1.9 g
Sodium: 397.3 mg
Tomato and Cream Pasta Sauce


Ingredients:
butter, olive oil, onion, garlic cloves, Italian-style diced tomatoes, heavy cream, salt, pepper

Directions:
In 10 to 12 in skillet melt butter and add olive oil.
Add onion and garlic and cook on medium heat for 2 to 3 minutes.
Add tomatoes with their juices to the skillet and heat to a low boil for about 7 minutes.
Reduce heat and stir in cream until heated through.  1/4 cup if you like a very light sauce or 1/2 cup if you like it more creamy.
Salt and pepper to taste.
Serve over your favorite pasta and top with the shredded cheese blend.
Lima Bean Spread


Ingredients:
lima beans, lemon juice, garlic, red onions, dried cilantro, parsley, ground cumin, cayenne pepper, black pepper

Directions:
Puree the lima beans in a food processor until smooth., Put the beans in a bowl and add the rest of the ingredients., Cover and chill for at least 4 hours., Spread on bread or crackers.
Beef Shirataki


Ingredients:
soy sauce, sugar, mirin, filet of beef, green onions, ginger juice, cooked rice

Directions:
Place the noodles in a saucepan of boiling water and cook for 1 minute, separating the noodles with chopsticks.
Drain and cut into 10 cm lengths.
Bring the sauce, sugar and mirin to a boil in a medium saucepan. Add the beef and cook just until the meat changes colour.
Strain the beef over a heatproof bowl and return the sauce to the same saucepan.
Add the onions and noodles to the pan and simmer for 3 minutes or until the onion softens.
Return the beef, add the ginger juice and heat through.
Divide the rice among serving bowls. Top with beef and noodles and about 1/4 cup of the sauce.