xiaoxl/recipe_data huggingface dataset:
Banana Bread - the Ultimate Quick and Moist!


Ingredients:
sugar, margarine, bananas, flour, flour, salt, baking soda, eggs, walnuts

Directions:
Cream sugar and margarine.
Mash bananas and add to the mixture.
Sieve Flour, salt and soda.
Beat the eggs and add alternatively with the eggs to the sugar/marg/banana mixture.
Pour into a loaf tin.
Bake at 355F for approx 40 mins (depending on your oven!].
Enjoy cause it won't last long :].
Aunt Bea's Pecan Pie


Ingredients:
eggs, sugar, dark corn syrup, vanilla, salt, pecans

Directions:
Whisk each egg one at a time.  Mix remaining ingredients., Bake 350 for 50 t0 60 minutes.
Simple Caprese Salad
Category: salad
By stronglive1

Traditional appetizer, but also makes a great main dish on a hot summer day.  Feel free to add cooked eggplant and/or zucchini slices to this dish to make it heartier.

Ingredients:
1 (12 ounce) jar roasted red peppers, drained
16 slices fresh mozzarella cheese
16 thick slices ripe slicing tomato
32 leaves fresh basil
olive oil
1 pinch ground black pepper to taste
1 (4 ounce) can sliced black olives, drained  (Optional)

Directions:
Cut roasted red peppers into 16 large pieces. Starting at the edge of a serving platter, place a slice of tomato, a basil leaf, a slice of mozzarella cheese, a piece of roasted pepper, and another basil leaf. Continue in that pattern, forming a spiral from the outside in, until all the ingredients have been arranged; salad should end in the center of the platter. Drizzle the salad with olive oil and sprinkle with black pepper and black olives.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 310.5
Fat: 23.2 g
Saturated fat: 11.8 g
Carbohydrates: 9.1 g
Sugars: 5.4 g
Dietary fiber: 2 g
Protein: 15.2 g
Cholesterol: 59.4 mg
Sodium: 478.8 mg
Curry-Honey Vegetable Dip


Ingredients:
mayonnaise, garlic clove, curry powder, ginger, lemon juice, honey

Directions:
Mix all ingredients together and chill for at least 2 hours before serving., Serve with fresh vegetables.
Chicken Fried Catfish


Ingredients:
buttermilk, red onion, green onion, fresh dill, garlic, lemon zest, catfish fillets, kosher salt, fresh ground white pepper, all-purpose flour

Directions:
Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
Heat 1/4 inch of oil in a heavy skillet (cast-iron is best] until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
Drain on paper towels and serve with the tartar sauce.
To Die for Crock Pot Pork Chops


Ingredients:
boneless pork loin chops, cream cheese, garlic

Directions:
Combine cream of mushroom soup, 1/3 can water, softened cream cheese and garlic in a bowl.
Stir out most of the lumps, but the rest will cook out.
Pour in bottom of crock pot.
Put pork chops on top of mixture.
Add liberal amounts of salt and pepper.  I'm usually heavy handed!
Cook on low for 7-8 hours.
Serve over slices of warm bread or pasta of your choice.
Pork chops will fall apart.So tender you can cut with a spoon!
Chef John's Loco Moco
Category: main-dish
By Chef John

This amazing Hawaiian comfort food classic is made by topping rice with a fried burger, which is then smothered with a rich, brown gravy and finished with a fried egg. Seriously, how did it take until 1949 for someone to think of this combination? We all get hangry sometimes, so whether you're a broke student or an older professional who just wishes you were, this cheap, filling bowl of goodness is the perfect solution. Garnish with green onions.

Ingredients:
2 (4 ounce) patties ground beef
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 ½ cups beef stock
4 teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 drops sesame oil, or to taste
2 teaspoons ketchup
2 teaspoons white sugar  (Optional)
4 teaspoons cornstarch
2 teaspoons unsalted butter, divided
2 tablespoons minced green onions, white and light green parts only
2  eggs
2 cups hot cooked white rice

Directions:
Season patties with salt, pepper, and cayenne. Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl. Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate. Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed. Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny. Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 607.5
Fat: 24.7 g
Saturated fat: 9.8 g
Carbohydrates: 59.6 g
Sugars: 8.6 g
Dietary fiber: 1.3 g
Protein: 33.5 g
Cholesterol: 266.8 mg
Sodium: 962.9 mg
Banana Bread with Oat-Streusel Topping
Category: breakfast-and-brunch
By jody1

Delicious banana bread with a sweet and textured topping. Great for breakfast, dessert or gift.

Ingredients:
¼ cup cold butter, cut into small pieces
½ cup all-purpose flour
¼ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup quick cooking oats
1 ¼ cups white sugar
½ cup butter, softened
2  eggs
3  ripe bananas, mashed
½ cup buttermilk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
½ teaspoon ground cinnamon
1 cup chopped nuts   (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches. To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside. Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts. Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping. Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 5 mins
Yields: 2 loaves

Calories: 326.6
Fat: 14.6 g
Saturated fat: 6.3 g
Carbohydrates: 45.6 g
Sugars: 22.4 g
Dietary fiber: 2.1 g
Protein: 5.3 g
Cholesterol: 46.4 mg
Sodium: 141.1 mg
Ryan's Ravioli With Shrimp and Tomato-Cream Sauce


Ingredients:
butter, garlic clove, tomatoes, heavy cream, raw shrimp, basil leaves

Directions:
Begin heating water to cook ravioli.
Heat butter in medium skillet; add garlic and saute 1 minute.
Add tomatoes and stir until mixture is slightly reduced, about 10 minutes. If you are using whole tomatoes, break them up with the side of a spoon while cooking.
Boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
Add ravioli to boiling water and cook according to package.
Add cream to the tomato sauce.  Stir in shrimp and simmer over low heat for 5 minutes.
Stir in basil.
Drain ravioli and place in large serving bowl.  Pour tomato-cream sauce over the top and serve.
Johnsonville Italian Meatballs


Ingredients:
egg, parmesan cheese, milk, onion

Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine the egg, breadcrumbs, Parmesan cheese, milk and onion.
Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs.
Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160°F].
Serve with your favorite sauce and spaghetti.
Simple and Good Ham and Split Pea Soup


Ingredients:
ham shank, salt, basil leaves, onion, peppercorns, water, celery, carrot

Directions:
In large saucepan, combine first 7 ingredients. Simmer covered, 1 hour, Stir in celery and carrots and continue simmering for 1/2 to 1 hour or until peas are tender and soup thickens.
Remove peppercorns and ham shank, cut meat from bone and return to soup. Heat through.
Sausage and Potato Frittata


Ingredients:
hot Italian sausage, O'Brien potatoes, eggs, water, salt, fresh ground pepper

Directions:
Chop sausage and cook in a 12-inch nonstick skillet over medium-high heat about 4-6 minutes.
Transfer with slotted spoon to a bowl.
Add frozen potatoes to drippings in the skillet; cook 15-20 minutes, turning occasionally until brown.
Whisk eggs, water, salt and freshly ground pepper in a bowl.
Reduce heat to medium; sprinkle sausage over potatoes.
Pour eggs over sausage and cook for 5 minutes.
Heat broiler.
Cover skillet handle with foil.
Broil frittata 5 inches from heat source 3 minutes until just cooked through.
Barley Bean Soup


Ingredients:
olive oil, onions, garlic, pearl barley, pot barley, celery ribs, greens, bay leaf, diced tomatoes, water, kidney bean, fresh parsley, fresh dill, salt, fresh ground pepper

Directions:
Heat the oil in a soup pot.
Add the onions and garlic and saute until the onions are golden.
Add all the remaining ingredients except the last 4.
Cover with the water.
Bring to a simmer, and simmer gently covered for 1 hour.
At this time the barley and vegies should be tender.
Add the beans, parsley, and dill.
Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
*Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.
Sticky Toffee Pudding


Ingredients:
dates, fresh ginger, unsalted butter, granulated sugar, eggs, all-purpose flour, baking powder, salt, ground ginger, cinnamon, baking soda, brown sugar, unsalted butter, heavy cream, vanilla extract, vanilla ice cream

Directions:
For the sticky toffee pudding:
Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.
Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.
For the sticky toffee sauce:
In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.
Quick White Chicken Chili


Ingredients:
olive oil, boneless skinless chicken breasts, onion, garlic, green chilies, ground cumin, ground cayenne pepper, dried oregano, ground cloves, ground cayenne pepper, white beans, chicken broth, monterey jack cheese, cheddar cheese, sour cream, avocado

Directions:
Heat the oil over medium-high heat in a Dutch oven or heavy stockpot. Add the chicken and onion and saute 5 minutes, until chicken is no longer pink.
Stir in the minced garlic, green chiles, cumin, oregano, cloves, and cayenne. Saute for 3 minutes to blend the flavors. Stir in the beans and the chicken broth and simmer 15 to 20 minutes. Season with salt to taste.
Serve in bowls topped with cheese and a dollop of sour cream.
Serve with corn bread, avocado, salsa, or corn chips.
Braised White Cabbage


Ingredients:
head white cabbage, dry white wine, bay leaves, salt, white pepper, butter

Directions:
Preheat oven to 450 degrees F.
Cut cabbage into quarters, remove core and shred finely.
Put wine and bay leaves in a heavy large saucepan.  Bring to boil, reducing by half.  Add cabbage, salt and pepper, cover with the tightfitting lid and transfer to oven.
Bake 30-35 minutes, stirring down after 15, take out when cabbage is limp and has a few little browned bits stuck to the side.
Cut the butter and stir into cabbage.  Check and adjust seasoning-removing bay leaves.
Can be reheated in a 350 degree oven for 15 minutes.
Easy Thin Crust Pizza Dough


Ingredients:
bread flour, dried yeast, salt, olive oil

Directions:
Pre heat oven to gas mark 8, 240oc. It helps to place an upturned baking tray in the oven on the top shelf while the oven is heating, not the same as a pizza stone, but better than just a tray on its own!
Put the flour into a large bowl, and then stir in the yeast and salt. Make a well in the centre and pour in 200 ml warm water and the olive oil, bringing together with a wooden spoon until you have a soft fairly wet dough. You may need to adjust the flour/water ratio as all flours absorb the water differently.
Turn onto a lightly floured surface and knead for 5mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it is not essential for a thin crust.
Roll out the dough. If you have let it rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25 cms across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
Put the rounds onto thick baking sheets dusted with flour, add your favourite toppings and bake in the pre-heated oven for 8-10 minutes till crisp.
Spiced Pear Upside Down Cake


Ingredients:
butter, walnuts, brown sugar, pears, butter, sugar, egg, molasses, all-purpose flour, ground ginger, ground cinnamon, salt, baking powder, baking soda, warm water, ice cream

Directions:
Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.
VEAL OSSOBUCO


Ingredients:
black pepper, sea salt, unbleached all-purpose flour, olive oil, dry white wine, carrot, celery, garlic cloves, marsala wine, chicken broth, diced tomatoes, thyme, rosemary, bay leaves, parsley, lemon zest

Directions:
Take shanks out of the refrigerator about 30 minutes before cooking to. Season meat well on both sides with freshly ground black pepper and sea salt. Using a fine sieve, dredge shanks with flour on both sides. Preheat oven to 350ºF.
In a large ovenproof skillet over medium-high heat, add oil and clarified butter. When hot, working in batches, place veal shanks in pan and brown on all sides; transfer on a plate. Reduce heat to medium and add 2 tablespoons clarified butter.
Add onion and sauté until soft, about 5 minutes. Three minutes later, add ¼ cup white wine, stir and cook for another 2 minutes. Transfer onions in a bowl; set aside. Add carrots and celery to the skillet and cook for 8 to 10 minutes or until soft. Add garlic and sauté for 1 minute. Pour in the remaining white wine and also add Marsala. Scrape the bottom of the pan to dislodge any brown bits; cook for 2 minutes.
Add veal stock, chicken broth, diced tomatoes, thyme, rosemary and bay leaves. Gently stir the ingredients before returning onions back to the skillet; stir again. Carefully place veal shanks back to the pan with its juice and press gently to submerge the meat. Bring to a simmer, cover and transfer to preheated oven. Cook for 1 ½ hours and until meat is fork tender and falls off the bones Remove from the heat and serve immediately.
To serve; Spoon Orzo alla Milanese in each bowl, place an ossobuco on top, ladle braising juices and vegetable over meat and then finalize by sprinkling parsley and lemon zest.
Bread Machine West African Banana Fritters


Ingredients:
active dry yeast, bread flour, whole wheat flour, sugar, salt, flaked coconut, banana, egg, milk, confectioners' sugar

Directions:
Add all the ingredients for the dough to your bread machine in the order suggested by the manufacturer and process on the dough cycle.
Remove the dough after the cycle ends and place on a lightly floured work surface.
With a floured rolling pin, roll out the dough into an 8-by-12-inch rectangle.
Cut into 2-inch squares.
Place on a nonstick or greased tray, cover, and let rise in draftfree area about 30 minutes.
Heat 1-inch of oil in a large saucepan or skillet until it reaches 365 degrees F on deep-frying thermometer.
Fry 3 or fritters at a time 10 to 15 seconds on one side until golden.
Carefully flip fritters and fry until lightly browned, 5 to 7 seconds.
Drain on crumpled brown paper bags or on several layers of newspaper covered with a sheet of paper towel.
Sprinkle confectioners' sugar over fritters.
Serve warm.
Tequilibrium


Ingredients:
lime juice, pineapple tidbits

Directions:
"Dip the rim of a tall glass in lime juice and salt. Add the ice and the tequila, lime juice and simple syrup. Top with grapefruit soda and add the pineapple tidbits."
Hanamaulu Cafe Style Chicken


Ingredients:
chicken, fresh ginger, garlic, salt, sugar, mirin, vinegar, oyster sauce, flour, salt, pepper

Directions:
Mix all ingredients for sauce., Cut slits in chicken and let chicken sit in sauce for one day., Roll in flour mixture and fry in oil until done.
Savannah Sweet Potato Bread


Ingredients:
butter, brown sugar, eggs, nutmeg, allspice, self-rising flour, milk, pecans

Directions:
In a bowl, cream butter untill smooth. Add brown sugar, mixing until blended.
Beat in eggs, one at a time.
Blend in mashed sweet potatoes, nutmeg and allspice, mixing well.
Add sifted flour alternately with milk, mixing until smooth. Fold in chopped pecans and grated orange rind.
Transfer batter to a greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan.
Bake in a preheated 350-degree oven, 45 to 50 minutes, or until loaf springs back to touch and starts to leave sides of pan.
Let cool in pan, on a rack for 10 minutes. Shake loaf loose and turn out onto a rack and cool completely before wrapping in foil to store.
Slice and serve plain or with butter or softened cream cheese.
Herbed Chicken with Grapes


Ingredients:
fat free chicken broth, lemon pepper seasoning, couscous, boneless skinless chicken breast halves, dry white wine, cornstarch, dried thyme leaves, dried basil leaves, red grapes

Directions:
Reserve ½ cup of the broth.
Bring the remainder of the broth and the lemon pepper to a boil.
Place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes.
Meanwhile, gently flatten chicken to uniform thickness.
In a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side] and then remove the chicken.
Combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch.
Pour the mixture into skillet and cook, stirring constantly, until thickened.
Return the chicken to the skillet and add the grapes.
Heat.
Fluff couscous with a fork.
Serve chicken over couscous, and garnish with almonds.
Paradise Casserole by June


Ingredients:
flour, ginger powder, salt, pepper, celery, onions, carrots, tomatoes, vinegar, brown sugar, crushed pineapple, raisins

Directions:
Preheat oven to 150°C., Soak raisins in 1/2 cup reserved pineapple liquid., Combine flour and ginger powder., Cut steak into cubes and toss in flour mixture., Brown in oil., Place in oven dish., Saute celery and onions., Place in oven dish., Add stock, vinegar, tomatoes, brown sugar, salt and pepper., Cover and cook for about 2 hours or until cooked to your liking., During the last 30-40 minutes add carrots, crushed pineapple and soaked raisins.
Low Fat Bran Muffins


Ingredients:
whole wheat flour, white flour, baking soda, salt, brown sugar, raisins, eggs, applesauce, molasses, 1% fat buttermilk, water

Directions:
Mix dry ingredients in a lage bowl and make a well in the centre., Beat eggs and egg whites in a separate bowl and add all liquid ingredients., Add to dry mixture and mix well., Refrigerate overnight., Preheat oven to 400°., Stir batter well and fill regular muffin tins 2/3 full., Bake for 17-20 minutes., Batter will keep well in fridge at least one week.
Nutty Boozy Chocolate Surprise


Ingredients:
dark chocolate, heavy cream, dark chocolate, hazelnut-flavored liqueur, hazelnuts, vanilla ice cream

Directions:
TO MAKE CHOCOLATE DOME.
Melt chocolate in a double-boiler.
Rinse a balloon clean.
Inflate the balloon.
Dip the ballon into a bowl of chocolate.
Set balloon in a small cup, place in frig, and allow the chocolate to harden.
Carefully cut the exposed balloon, deflate and remove.
TO MAKE CHOCOLATE SYRUP.
Boil heavy cream, dark chocolate, hazelnut cocoa spread, and hazelnut liqueur in a small pan.
Place crushed hazelnuts on a plate.
Add a scoop of vanilla ice cream on top.
Cut hazelnut candy in half and set next to ice cream.
Place dome over.
Pour warm/hot chocolate syrup over the dome.
Barbecued Meatballs
Category: appetizers-and-snacks
By AZTHESPIAN

Enjoy these meatballs in a wonderfully tangy sauce! Use your favorite flavor of barbecue sauce. When the meatballs are done, you can place them in a slow cooker/server to keep them warm.

Ingredients:
2 pounds ground beef
1 ½ cups fresh bread crumbs
¼ cup chopped onion
½ cup milk
1 ½ teaspoons salt
2  eggs
1 (18 ounce) bottle barbecue sauce

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 553.8
Fat: 32.9 g
Saturated fat: 13.1 g
Carbohydrates: 38.7 g
Sugars: 18.7 g
Dietary fiber: 1.4 g
Protein: 23.7 g
Cholesterol: 144.2 mg
Sodium: 1390.4 mg