xiaoxl/recipe_data huggingface dataset:
Pecan Sticky Buns
Category: bread
By Stefanie Sellars

Yummy! Everyone's favorite - gooey, sticky, and rich.

Ingredients:
4 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2  eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, melted

Directions:
Dissolve yeast in warm water in a large mixing bowl.  Add buttermilk, eggs,  2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt.  Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.  Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky)  Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon.  Roll up the halves, beginning at the wide side. Seal well by pinching the seams.  Cut each roll into 12 slices. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup   chopped pecans in each pan.  Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 2 dozen

Calories: 275.5
Fat: 12.7 g
Saturated fat: 4.2 g
Carbohydrates: 36.5 g
Sugars: 13.7 g
Dietary fiber: 1.5 g
Protein: 4.7 g
Cholesterol: 28.7 mg
Sodium: 341 mg
Cajun Country Smoked Ribs


Ingredients:
ground black pepper, white pepper, brown sugar, garlic powder, cayenne pepper, dried thyme, dried sage, country-style pork ribs

Directions:
Combine seasonings.  Rub half of this on ribs the night before you plan to cook them. Refrigerate.
Prepare the smoker.
Remove ribs from refrigerator 25-30 minutes prior to when you plan on placing them on smoker.  Rub in remaining seasoning mixture.
Cook on smoker for 2.5 to 3 hours.**  They should be done and quite tender with a coating of crispy spices on the suface.
**As with all methods of outdoor cooking and variations of fire temperatures, cook according to your particular fire.
Blueberry Lemon Muffins


Ingredients:
flour, egg, white sugar, skim milk, baking powder, margarine, salt, frozen blueberries, lemon juice

Directions:
Combine flour, sugar, and baking powder in large bowl.
Beat egg in separate bowl; add milk& margarine.
Add egg mixture to dry ingredients.
Stir until just mixed- batter will be lumpy.
Stir in blueberries.
Fill muffin tins 2/3 full.
Bake at 425 degrees for 20 minutes.
Take slightly cooled muffins& dunk top into lemon juice and then sugar.
Cool completely before serving.
Whole Wheat Bread


Ingredients:
whole wheat flour, unbleached all-purpose flour, salt, applesauce, dates, honey, hot water, gluten flour

Directions:
Pour the hot water over the honey/date and applesauce (the cold applesauce usually cools it down to the right, mediocre temperature].  If using the dates be sure to mash them up.  Sprinkle the yeasty beasties on top and let sit.
Mix a couple cups of flour with the rest of the ingredients, add yeast mixture, and proceed to add the rest of the flour, a cup at a time.
Knead (or let your Kitchen Aid do all the work].
Cover with plastic wrap.  Let rise for an hour.
Punch down.  Form into two loaves and place in greased loaf pans.  Cover in plastic again and let rise for 45 minutes.
Bake at 350 degrees for 45 minutes.
Dump out, brush tops with butter (for a softer crust], and let cool on racks.
Or, chop this recipe in half and toss it in your bread machine on "quick".
Monkey Shake


Ingredients:
orange, papaya, banana

Directions:
Juice orange with papaya., Place juice and banana in a blender or food processor, and blend until smooth., Garnish with the orange twist., Pour into a tall glass and enjoy!
Ukrainian Borscht


Ingredients:
carrot, celery, beets, green cabbage, onions, dill, lemon juice, bay leaves, water, tomato juice, tomato sauce, cornstarch, pepper, sour cream

Directions:
Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously.
Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour.
Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice.
Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of the fresh dill.
Add the tomato juice. I very often use tomato sauce but I have also used undiluted tomato soup at times.
Dissolve the corn starch in 1/4 cup of water and add this to the simmering borsch. It’ll thicken the soup.
Taste and adjust with salt & pepper. Lately I have been leaving out the salt as the tomato juice or sauce already contains a fair amount.
Just before serving, add a dollop of sour cream. Enjoy!
BBQ Sauce - Quick and Tasty


Ingredients:
chili sauce, Mark's Chilli Sauce, mango chutney

Directions:
1:1 was just a suggestion.  Use more chili sauce if you like it spicy or more chutney if you like it sweet.
Mix and use.
Rick's Hot Cauliflower and Carrots


Ingredients:
cauliflower, carrots, garlic cloves, black peppercorns, kosher salt, sugar, white vinegar

Directions:
Blanch cauliflower for one minute. Drain and shock in cold water.
Pack quart canning jars with cauliflower, carrots, garlic, and peppers.
In the saucepan combine remaining ingredients.
Bring to a boil and simmer until the sugar desolves.
Ladle the pickling liquid into the jars. If necessary add more vinegar to cover the vegetables.
Cover with a lid and refrigerate at least ten days. Will keep in the refrigerator about three months.
This can be processed in a boiling water bath for 15 minutes to can. If.
using this method make plenty to make it worth the effort.
Store in a dark cool place.
Spicy Tuna Cakes


Ingredients:
tuna, eggs, Miracle Whip, Dijon mustard, lemon juice, onion, bell pepper, cayenne pepper, curry powder, roasted garlic, Tabasco sauce, black pepper, cornmeal, flour, salt

Directions:
Mix all ingredients like you would if you were making a meatloaf., Shape into patties., Dredge patties in the cornmeal mixture and fry until crunchy., Serve with a Sauce of your choice or eat them like a sandwich on a toasted Bun.
True Bangers and Mash with Onion Gravy
Category: world-cuisine
By wsf

Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes.  This recipe was a staple at our home in Dublin at Halloween.  It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.

Ingredients:
4 links pork sausage
2 pounds potatoes, peeled and cubed
¼ cup butter
2 tablespoons milk  (Optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine

Directions:
Preheat oven to 200 degrees F (95 degrees C). Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 516.2
Fat: 19.8 g
Saturated fat: 10.8 g
Carbohydrates: 50.4 g
Sugars: 6 g
Dietary fiber: 6.3 g
Protein: 14.1 g
Cholesterol: 57.6 mg
Sodium: 1414 mg
Balsamic Vinaigrette


Ingredients:
garlic, salt, sugar, black pepper, olive oil

Directions:
Whisk together first five ingredients., Continue whisking, while drizzling the oil into the mixture., Set aside the dressing. Allow 30 minutes for the flavors to meld.
Chocolate Cherry Bread


Ingredients:
warm water, dry yeast, granulated sugar, all-purpose flour, brown sugar, salt, coffee, butter, margarine, egg, dried tart cherries, sweet cherries, bittersweet chocolate, chocolate chips, pecan pieces, water

Directions:
In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt.
With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator], and yeast mixture into flour mixture.
In bowl, with floured hands, knead several times to combine well.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate pieces.
Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F] until doubled in volume, about 1 hour 30 minutes.
Punch down dough.Turn dough onto lightly floured surface and CUT IN HALF; cover dough and let rest 15 minutes for easier shaping.
Shape each dough HALF into 5-inch ball : Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.
Preheat oven to 400 degrees F.
In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf.
Bake until loaves are crusty, about 25 to 30  minutes, or until an instant read thermometer reads 185°F Tent loosely with foil after 20 minutes, if the loaves are browning too much (it might be difficult to tell!]. Transfer to wire racks to cool.
Nut 'n Honey Pancakes


Ingredients:
raw peanuts, flour, sugar, baking powder, salt, cinnamon, soymilk, peanut butter, honey syrup

Directions:
Dry-roast the chopped peanuts in a griddle over medium heat until lightly toasted. Set aside to cool.
Combine flour, sugar, baking powder, vanilla powder, salt, and cinnamon in a small bowl. Add milk, oil, and half of roasted peanuts; beat with a fork until smooth. Pour batter onto a hot, oiled griddle (in ~1/4-cup increments].
Flip quickly when bubbles break the surface, and the edges are a bit stiffened. Cook one minute longer, then transfer to a serving plate. Repeat with remaining batter.
As you stack the pancakes, smoothing a thin layer of peanut butter over each cake. When finished, spoon the remaining chopped peanuts over the pancake stack, and douse with honey syrup. Serve warm with a glass of soy milk. Enjoy!
D.c. Chicken Salad


Ingredients:
chicken breasts, chicken, red onion, celery ribs, granny smith apple, dried currant, Miracle Whip

Directions:
"Mix all ingredients together and serve over baby greens or as a sandwich."
Bahamian Grilled Fish


Ingredients:
olive oil, garlic cloves, lime juice, fresh ginger, scotch bonnet pepper, salt, black pepper

Directions:
Combine oil, garlic, lime juice, ginger, and scotch bonnet in a non-reactive bowl.  Add fish and turn to coat well.  Cover and refrigerate 1 hour.
Light grill.
Remove fish from marinade and scrape off most of the garlic and ginger pieces.  Season with salt and pepper and grill about 3 minutes on each side, or until fish is nicely browned and just cooked through.
Far-Eastern Smoked Chicken


Ingredients:
roasting chickens, whole chicken, soy sauce, mirin, ginger, garlic, green onions, turbinado sugar

Directions:
Coat chicken with sesame oil. Set aside.
Mix next 6 ingredients in a ziploc bag, add chicken. Refrigerate for 3 hours or overnight.
Put wood chips in bottom pan of smoker.
Remove meat from marinade, place on rack in smoker. Let sit for 30 minutes to dry. Cover and smoke according to manufacturer's recommendations.
While meat is cooking, put all marinade ingredients in a saucepan, add the brown sugar.
Bring to a boil and reduce by 1/4 for saucing or 1/2 to baste.
Damson Plum Nectar


Ingredients:
plums, cold water, apple cider, sugar, honey, fresh lemon juice, fresh lime juice

Directions:
Wash and pick over the plums.
Put them in a kettle with the 2 quarts of water.
Bring to a boil and boil for 15 minutes, stirring regularly.
Put them through a food mill, or press in a strainer to extract as much juice as possible.
Return the pits and skins to the kettle, and add the apple cider.
Bring to a boil and boil for another 10 minutes or so.
Strain again, into the same pot with the rest of the juice.
Discard the skins and pits.
Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
Bring to a boil.
When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
(Generally, boil lids for 5 minutes].
Return 7 jars to the canner and process for 10 minutes.
Remove and repeat with the remaining jars.
To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
Also good with ginger ale or maybe even white wine.
Cheeseburger Toast Casserole


Ingredients:
ground beef, onion, prepared mustard, eggs, American cheese, celery

Directions:
Preheat oven to 350°F., Lightly grease casserole dish., Beat together mustard and eggs in small bowl., In separate bowl, mix beef, onion and celery., Place 4 slices of toast in bottom of casserole., Top with beef mixture., Top beef with 6 slices of cheese., Top cheese with 4 slices of toast., Continue layers., Pour egg mixture over casserole., Sprinkle with salt and pepper and paprika., Bake at 350°F for 45-50 minutes.
French Daiquiri


Ingredients:
lime, juice of, brandy

Directions:
MethodIn a cocktail shaker, stir together the sugar with the lime juice until the sugar is dissolved.
Then add brandy and cubed ice and shake hard.
Strain into two martini glasses.
Spicy Sausage Queso


Ingredients:
breakfast sausage, fresh tomatoes, yellow onions, Velveeta cheese, cheddar cheese, monterey jack cheese

Directions:
Fry sausage and drain.
Combine tomatoes, onion and pepper together and sauté.
Cube cheeses, add to vegetables and slowly melt cheese over low heat (can be done in crock pot].
Mix in sausage and heat to serving temperature.
Saurkraut Pork


Ingredients:
boneless pork chop, sauerkraut, garlic powder, onion powder, salt, pepper, rosemary

Directions:
"Dry rub pork with garlic,onion,salt and pepper seasoning.Sprinkle with rosemary (seasoning can be adjusted to taste]. Make sure to do both sides.Spray baking dish with no stick spray.Place pork in dish put 1-2 cans of saurkraut over tthe top of chops (amount of kraut depends on amount of pork 2lbs or more 2 cans](adjust amount of seosoning to portion size too] Cover and Cook at 350 for 45 mins ( add 15 mins for larger portions] Yum! Pork is juicey, tender, and full of flavor. You can eat the kraut or not. I happen to like it. Add " NO" the pork DOES NOT taste like saurkraut. Serve with your favorite sides.Enjoy!"
Crookneck Squash Medley


Ingredients:
onion, frozen corn, butter, salt, pepper

Directions:
"Sauté the onion in butter until almost translucent.  Add the squash and cook until tender.  Add one half of a bag of frozen corn.  Salt and pepper to taste.  Cook to desired doneness."
Cheddar Biscuits


Ingredients:
flour, baking powder, sugar, cayenne, sharp cheddar cheese, butter, buttermilk

Directions:
Preheat the oven to 450 degrees F. In a large bowl, mix together flour, baking powder, sugar, cayenne, salt and pepper. Add the butter to flour mixture and crumble together until mixture resembles coarse corn meal. Add the grated cheese and give it a good mix.
Add in buttermilk and stir only until combined. Do not stir too much or it will make the biscuits too tough.
On a lightly floured surface, flatten the dough by hand or by rolling pin until about 1/2-inch-thick cut with 3-inch cutter. Keep reforming the dough (don't overwork] until it is all used.
Place biscuits on a parchment-covered baking tray. Bake for about 15 minutes or until nicely golden brown. Remove from the oven and brush them with the melted butter. Keep warm.
Cinnamon Roll Waffles
Category: breakfast-and-brunch
By Rick Ogg

A waffle that taste like a cinnamon roll. Serve with bacon along side to help contrast the sweetness.

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 ½ cups warm milk
⅓ cup butter, melted
2  eggs, beaten
1 teaspoon vanilla extract
¾ cup brown sugar, packed
½ cup butter, melted
1 tablespoon ground cinnamon
1 ½ cups confectioners' sugar
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla extract
⅛ teaspoon salt

Directions:
Preheat a waffle iron according to manufacturer's instructions. Whisk flour, white sugar, baking powder, and 1 teaspoon salt together in a large bowl. Beat warm milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is lumpy and just-moistened. Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes. Stir brown sugar, 1/2 cup melted butter, and cinnamon together in a bowl. Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in another bowl. Place waffles on a plate and drizzle cinnamon mixture and cream cheese mixture over the top.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 794.2
Fat: 41.5 g
Saturated fat: 25.5 g
Carbohydrates: 98.1 g
Sugars: 63.5 g
Dietary fiber: 1.7 g
Protein: 9.9 g
Cholesterol: 170.6 mg
Sodium: 1096.5 mg
Vegetable Platter With Lavender Vinaigrette


Ingredients:
san marzano tomatoes, banana pepper, purple bell pepper, extra virgin olive oil, champagne vinegar, salt, cracked black pepper

Directions:
Assemble the vegetables on a platter., Whisk together the vinaigrette and pour over the vegetables., Set aside to marinate for about 15-30 minutes., Garnish with lavender sprigs., Servings are estimated.
Five Ingredient Ice Cream
Category: desserts
By Alisha

It takes only 5 ingredients to make this fabulously creamy family pleaser!  Before freezing, you can also add crushed sandwich cookies, nuts, chocolate chips, coconut or other favorites!

Ingredients:
½ cup cold milk
1 tablespoon vanilla extract
1 (14 ounce) can sweetened condensed milk
⅛ teaspoon salt
1 pint heavy cream

Directions:
In a medium bowl, stir together cold milk, vanilla, condensed milk and salt.  Set aside. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form.  Fold milk mixture into whipped cream. Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden.  Serve or store in an airtight container up to 10 days.

Prep time: 5 mins
Total time: 4 hrs
Yields: 3 pints

Calories: 237.2
Fat: 14.9 g
Saturated fat: 9.3 g
Carbohydrates: 21.8 g
Sugars: 20.8 g
Protein: 3.7 g
Cholesterol: 59.3 mg
Sodium: 77.1 mg
From the Garden Spaghetti Sauce


Ingredients:
onions, garlic cloves, chili peppers, mushroom, butter, beef mince, carrots, tomatoes, tomato paste, bay leaves, red wine, fresh chives, sweet basil, fresh oregano, fresh thyme

Directions:
Once your veggies are prepped, cook the mushrooms in half of the butter, in a small pot.
While that is cooking, melt the rest of the butter in a LARGE pot and put your onions, garlic and chilli in at the same time on a low/medium heat.
When the mushrooms are done, add them to the same pot.
Add your mince to the pot, raise the heat and brown it evenly.
When the mince is browned, add the carrots, tomatos, tomato paste, bay leaves and red wine and mix through.
Add the herbs, reduce the heat and simmer uncovered until you are ready to serve, the longer the better.
Serve over any type of past you like, with some parmesan.
Hearty Breakfast Casserole


Ingredients:
bacon, eggs, cheese, sour cream, salt, pepper, green onion

Directions:
Preheat oven to 350 degrees.
Lightly spray a 9x13 inch pan with cooking spray.
Quarter biscuits, and place at bottom of pan.
Layer with cooked bacon and shredded cheese.
In a mixing bowl, whisk together eggs, sour cream, salt, and pepper and pour over cheese and biscuits.
bake for 30-40 minutes or until golden brown.
Allow to cool 5-10 minutes before serving.
Garnish with onions, if desired.
Korean BBQ the Sweet Ribs


Ingredients:
soy sauce, garlic cloves, toasted sesame seeds, sugar, Accent seasoning

Directions:
Slice the meaty side of ribs, opposite the bone, 1/2 inch apart and 1/2 inch deep, both lengthwise and crosswise. Put ribs in a large plastic food storage bag.
Mix all the ingredients in the small bowl then pour on top of the ribs.
Remove all the air from the bag: and close securely. Flip bag over many times to coat the ribs completely.
Refrigerate 4 hours, occasionally flipping the bag.
Remove ribs then discard marinade.
Grill (or broil] 4 inches from hot coals (or the heat source] turning occasionally, for 15-18 minutes, or until ribs become crisp and brown.
Serve with warm steamed rice and kimchi.
Cinnamon Rolls


Ingredients:
butter, sugar, egg, vanilla, flour, baking powder, milk, sugar, cinnamon

Directions:
Cream butter and first amount of sugar.
Add beaten egg and vanilla.
In a separate bowl,combine baking powder and flour.
Add dry ingredients to butter mixture,mix.
Add milk and mix together.
Roll out dough on floured surface to a rectangle shape (approx 10 w x 15 l].
Roll out to about 1/2 inch thick.
Combine sugar and cinnamon and sprinkle over rolled out dough.Pat down gently with a spoon to make mixture adhere to dough.
Roll up dough lenghwise and pinch ends together.
Slice dough into 1 inch slices.
Place onto greased cookie sheet.
Bake at 350 for approximately 10-12 minutes,until golden.
Let cool on wire rack.