xiaoxl/recipe_data huggingface dataset:
Glazed Onions


Ingredients:
butter, hot water, honey, ketchup, onions, onions

Directions:
Preset oven to 350 degrees.
Boil 24 small peeled onions, the cocktail size, if you can find them.  Boil JUST until almost done through, about 15-20 minutes.  Drain.  Pour into casserole dish.
Mix butter and hot water until butter is melted.  Add honey and ketchup.  Mix well.  Pour over onions.
Cover and bake about 20 minutes.  Stir about every 6-8 minutes to stop them from sticking to the casserole and get evenly covered with the glaze while baking.
Serve as a side dish or on hot dogs or hamburgers if you slice the onions instead of using the small whole onions.
I have diced the onions and did this, but not precooked them.  It was a little more difficult to stir them every 2 minutes to keep them from sticking.
Baking is what gives them the extra flavor.  You might be able to do this on the stovetop, but I am not sure if they would have the same flavor as these do.  ENJOY!
Ooey Gooey Pizza Dip


Ingredients:
mozzarella cheese, cheddar cheese, parmesan cheese, mayonnaise, onion, green pepper, garlic cloves, mushroom stems and pieces, black olives, green olives, crushed red pepper flakes, fresh ground black pepper

Directions:
Preheat oven to 350°.
In a large bowl, combine all the ingredients, mixing well to incorporate. Spread into a baking dish - either a large rectangle up to a 9" x 13" size, or a large pie plate. Crack a bit more black pepper over the surface and bake for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown. Serve with sturdy crackers, toasted pita triangles or sliced & toasted baguettes.
Pecan Tassies
Category: desserts
By Carla A.

These little tarts are a great hit - and look beautiful on a holiday tray!

Ingredients:
2 cups margarine
4 (3 ounce) packages cream cheese
4 cups all-purpose flour
3  eggs
2 ½ cups packed brown sugar
3 tablespoons melted butter
½ teaspoon vanilla extract
1 pinch salt
1 ½ cups chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 5 dozen

Calories: 166
Fat: 10.8 g
Saturated fat: 2.9 g
Carbohydrates: 16 g
Sugars: 9.1 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 17.1 mg
Sodium: 97.2 mg
Maine Chocolate Dougnuts


Ingredients:
sugar, butter, eggs, flour, baking powder, salt, nutmeg, milk, mashed potatoes, eggs

Directions:
Stir sugar, butter, and mashed potatoes into eggs. Whip until creamy.
Sift together dry ingredients (a few times].
Add dry ingredients alternately with milk into egg mixture and mix well.
Chill 2 hours.
Roll dough out 1/2 inch thick onto a lightly floured board.
Cut dough with doughnut cutter and fry into hot oil (365 degrees] for approximately 3 minutes.
Drain on paper towel and toss doughnuts in a paper bag with sugar.
Bacon and Date Appetizer
Category: meat-and-poultry
By CINNTX

An easy, quick appetizer that I first tasted at a Native American wedding ceremony. Dates are stuffed with almonds and wrapped in bacon!

Ingredients:
1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon

Directions:
Preheat the broiler. Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together. Broil 10 minutes, or until bacon is evenly brown and crisp.

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

Calories: 559.7
Fat: 43.7 g
Saturated fat: 12.1 g
Carbohydrates: 32.2 g
Sugars: 24.5 g
Dietary fiber: 5.2 g
Protein: 13.7 g
Cholesterol: 51.5 mg
Sodium: 631.2 mg
Cod & Vegetable Foil Packets


Ingredients:
cod fish fillets, olive oil, capers, salt, pepper, rosemary, lemons, white wine, grape tomatoes, red onion, black olives

Directions:
Heat oven to 400 degrees
Pat dry each cod filet.
Place filets in a large square of foil.
Brush each filet with olive oil.
Season each with salt, pepper and rosemary.
Mix together breadrumbs, the zest of one lemon, 1 tbsp olive oil and capers.
Place breadcrumb mixture on filets and pat mixture to adhere to fish.
Place 1 lemon slice on each filet.
Arrange tomatoes, onions and olives on fish.
Fold and pinch together two sides of the packet, and fold up the other two sides.
Pour two tablespoons of white wine and 1 tbsp lemon juice in each packet.
Fold and pinch together entire packet, making sure not to rip foil.
Arrange fish packets on a baking sheet.
Bake at 400 degrees for 15 minutes.
Remove from pan and serve immediately.
Be careful not to burn yourself while removing from packet-juice & all.
Green Tea-Passion Fruit Spritzer


Ingredients:
water, honey, passion fruit nectar, sparkling water, mint sprig

Directions:
In a saucepan, bring 2 cups water to a gentle boil.
Add the tea bags, cover, and remove saucepan from the heat.
Steep for 15 minutes.
Remove tea bags without squeezing them.
Add in the honey and stir until dissolved.
Pour the tea into a 2-quart pitcher.
Add the remaining 2 cups cold water and passion fruit nectar; stir to combine.
Let cool, then chill in the refrigerator.
Fill each ice-filled glass three-fourths full with tea; then top off with sparkling water.
Garnish with a fresh mint sprig.
Heavenly Scented Soft Ginger Cookies


Ingredients:
unbleached flour, granulated sugar, baking soda, ground ginger, nutmeg, ground cinnamon, ground cloves, salt, dark molasses, vegetable shortening, eggs, boiling water

Directions:
In a large bowl, combine the first 8 ingredients.
Add the molasses, shortening and egg; beat to blend ingredients well. Next, beat in the boiling water. Chill dough 1 hour.
Preheat oven to 400°.
Roll the chilled dough by tablespoonful into balls. Roll each ball into granulated sugar.
Place the balls 2-inches apart on ungreased aluminum baking sheet lined with parchment paper.
Bake the cookies until puffed and cracked on top and centers still feel very soft; approximately 12 minutes.
Transfer cookies to wire racks and cool.
Don't forget to leave some cookies out for Santa Claus!
Chocolate Olive Oil Cake


Ingredients:
all-purpose flour, baking soda, fine sea salt, granulated sugar, dark brown sugar, olive oil, water, coffee, cider vinegar, white vinegar, cocoa powder, olive oil, light corn syrup, sea salt

Directions:
Make cake: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.
Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter].
Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.
Brown Butter Spaghetti With Greek (Mizithra) Cheese


Ingredients:
spaghetti, butter, garlic, oregano, fresh ground black pepper

Directions:
Cook spaghetti until al dente.
Drain spaghetti and leave in colander or drainer.
Put butter (and garlic and oregano, if using] into hot pan and put it back on the burner, making sure heat is medium to medium-high.
Stirring constantly, cook butter until it's a nice, light to medium brown.
Remove pan from heat.
Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
At this point, you can add a bit more butter if you like.
Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
Grind a bit of pepper over the dish and mix again.
Serve with extra mizithra and pepper.
Caramel Pound Cake
Category: desserts
By Judy Neary

Very moist dense cake.

Ingredients:
2 ¼ cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
½ teaspoon baking powder
1 cup butter
½ cup shortening
5  eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
½ cup butter
½ cup evaporated milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Cream together 1cup butter or margarine, shortening,  brown sugar, and 1 cup white sugar.  Add eggs one at a time, beating well after each addition.  Stir in 1 teaspoon vanilla. Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture.  Stir 1/2 cup flour with the chopped pecans, then fold into the batter.  Pour into prepared pan. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely. To Make Frosting:  In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together.  Bring to a rolling boil, and cook for one minute.  Remove from heat, and stir in vanilla.  Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 10 inch tube cake

Calories: 743.2
Fat: 35.7 g
Saturated fat: 16 g
Carbohydrates: 102.2 g
Sugars: 80.4 g
Dietary fiber: 1.5 g
Protein: 7.2 g
Cholesterol: 122.7 mg
Sodium: 214.1 mg
Kickin’ Bang Bang Chicken #RSC


Ingredients:
sriracha sauce, fresh lemon juice, fresh chives, lemon zest, ground black pepper, boneless skinless chicken breasts, salt, cornstarch, eggs, water

Directions:
In a medium size bowl, whisk together dressing, 2 tablespoons of the chili sauce, lemon juice and 2 tablespoons of the chopped chives until well combined. Set aside.
Combine bread crumbs, seasoning mix, 2 tablespoons of the chopped chives, lemon zest and 1/4 teaspoon pepper in the bowl of a food processor.  Blend until well combined; transfer to a shallow dish.
Pat chicken dry with paper towels and lightly season with salt and pepper to taste.  Place cornstarch in a shallow dish.  Whisk the eggs, remaining 2 tablespoons hot sauce, and water in a medium bowl until blended. Dredge chicken in cornstarch, shaking lightly to remove excess.  Dip chicken into egg mixture, letting excess liquid drain back into bowl, and then roll in the bread crumb mixture, turning to coat completely.
Heat oil to 350 degrees Fahrenheit in a large non-stick skillet over medium heat.  Working in batches, carefully place chicken in oil and cook until golden, crisp and no longer pink in the center; about 5 minutes per side. Drain chicken on large pan lined with paper towels. Place on serving platter, drizzle with 2-3 tablespoons of the sauce and garnish with chopped chives.  Serve with remaining sauce for drizzling and dipping.
Baltimore Hash


Ingredients:
ground beef, onion, diced tomatoes, carrot, celery, potato

Directions:
"In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add tomatoes, carrots, celery and potatoes.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.  Sprinkle with salt and pepper."
Sparkling Orange Water


Ingredients:
seltzer water, lime juice, lime wedge

Directions:
Mix juices and water., Pour over ice and garnish with lime.
Watermelon Salad


Ingredients:
rice vinegar, sugar, watermelon, cucumbers, cilantro

Directions:
In a salad bowl combine vinegar and sugar and stir until sugar dissolves., Add watermelon, cucumber and cilantro and toss., Top with peanuts and toss again.
Quick Swedish Rye Bread


Ingredients:
baking soda, baking powder, salt, whole cumin seeds, caraway seeds, plain yogurt, milk, liquid honey

Directions:
Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk].
Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff].
Stir vigorously for several minutes.
Divide dough evenly among prepared pans, smoothing tops with wet spatula.
Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
Turn loaves out of pans onto rack. (The loaves will be about 2" high.].
Allow bread to cool for at least two hours before slicing to give loaves time to firm up.
Venison Black Bean Chili


Ingredients:
beef stew meat, beef broth, yellow onion, chipotle chiles in adobo, black beans, diced tomatoes

Directions:
Salt and pepper the meat and brown it in a large skillet with butter.
Put the diced tomatoes and chipotles in a blender and puree them.
Add the beef broth and the chipotles/tomato puree to your skillet and simmer for 1.5 hours.  Add water if necessary.
While the chili is simmering, sauté the onion until soft and set aside.
Once the meat is tender, add the beans and onions.  Simmer for 15 more minutes and season to taste.
Black Raspberry Ice Cream
Category: desserts
By David Pinkus

I thought the sweet delicious treat of my youth was forever lost to me when I moved west, but I've managed to recreate it using black raspberry powder. Of course if you can get fresh black raspberries, use them!

Ingredients:
1 pint fresh black raspberries
2 cups heavy whipping cream, divided
½ cup low-fat milk
1 cup white sugar
2  eggs, beaten
½ teaspoon vanilla extract
1 large bowl of ice water to cool the mixture

Directions:
Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes.  Remove from heat and allow to cool. Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes. Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes. Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes. Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary. Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.

Prep time: 5 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 8 servings

Calories: 346.3
Fat: 23.6 g
Saturated fat: 14.2 g
Carbohydrates: 32.1 g
Sugars: 27 g
Dietary fiber: 2.7 g
Protein: 3.7 g
Cholesterol: 128.6 mg
Sodium: 48.2 mg
Hawaiian Coleslaw


Ingredients:
green cabbage, mandarin orange sections, crushed pineapple, salt, ground ginger, nutmeg, white pepper, mayonnaise

Directions:
Shred cabbage into large bowl., Drain orange sections, but reserve the juice., Drain and measure the pineapple., Add salt and spices to shredded cabbage., Add the orange juice from the oranges and add the ground white pepper., Toss lightly., Add the drained fruit, tossing all with a fork., Stir in the mayonnaise., Chill well before serving.
Clara's Brownies


Ingredients:
oleo, eggs, sugar, flour, flour

Directions:
Mix oleo, eggs and sugar., Beat Well., Add 1 lb. can Hershey’s chocolate syrup and., 1 cup plus 1 tablespoon of flour., Spread into a 11 x 15 cookie sheet., Bake at 350 for 30 minutes., Cool and Frost.
Cherry Cheesecake Brownies
Category: desserts
By My Hot Southern Mess

The delicious combination of chocolate and cherry cheesecake swirled up into a brownie that your family and friends will love, and they can be made gluten-free to boot! Serve them warm or cold and store leftovers in the refrigerator.

Ingredients:
1 cup butter
2 cups white sugar
⅔ cup cocoa powder
4  eggs
2 teaspoons vanilla extract
1 cup gluten-free all purpose baking flour
½ teaspoon gluten-free baking powder
¼ teaspoon salt
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1  egg
1 (21 ounce) can cherry pie filling

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula. Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter. Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife. Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 50 mins
Yields: 18 brownies

Calories: 326
Fat: 16.6 g
Saturated fat: 9.9 g
Carbohydrates: 43 g
Sugars: 26.4 g
Dietary fiber: 1.9 g
Protein: 4.2 g
Cholesterol: 92.5 mg
Sodium: 183.1 mg
Sautéed Broccoli and Mushrooms


Ingredients:
olive oil, shallot, dry sherry, broccoli florets, kosher salt, crushed red pepper flakes, fresh ground black pepper, cashews

Directions:
Heat oil in a large Dutch oven over medium-high heat.
Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
Add broccoli and salt to pan; stir well.
Stir in broth & red pepper flakes; bring to a boil.
Cover and cook 5 minutes or until broccoli is crisp-tender.
Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
Enjoy!
Meatball Dinner


Ingredients:
milk, egg, hamburger, onions, dried mustard, ground nutmeg, salt, pepper, milk

Directions:
"Mix together the egg and 1/2 cup milk, pour over the torn up bread in bowl.  Then add the hamburger, onions, dried mustard, celery salt, nutmeg, salt and pepper; mix till well combined.  Shape into golf ball size meatballs.  Dust meatballs lightly in flour. Brown meatballs in about 2 tablespoons Crisco till nicely browned (about10-15 minutes]; set aside.  In same pan add the 3/4 cup milk with the cream of mushroom soup, cook till smooth and bubbling, stirring constantly.  Then add in frozen veggies such as peas and carrots, or whatever you like.  Then either add meatballs back into sauce or serve separately for people who don't want sauce.  Serve with either boiled potatoes or rice.  (may double the sauce recipe if desired]."
Breaded and Fried Scallops
Category: seafood
By amberrlp

I love scallops, and I wanted to try them fried but had limited ingredients. This was super easy and delicious. I started to make it all the time.

Ingredients:
1 cup Italian-season bread crumbs, or more to taste
salt and ground black pepper to taste
1  egg
½ cup bay scallops, or more to taste
2 tablespoons butter
1 tablespoon olive oil
1 ½ teaspoons lemon juice

Directions:
Mix bread crumbs, salt, and pepper in a resealable plastic bag. Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs. Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 487.3
Fat: 24 g
Saturated fat: 8.9 g
Carbohydrates: 43.1 g
Sugars: 2.3 g
Dietary fiber: 2 g
Protein: 25 g
Cholesterol: 146.4 mg
Sodium: 1212.7 mg
Italian Porchetta Sandwich


Ingredients:
garlic cloves, fennel seeds, red pepper flakes, oregano leaves, fresh rosemary, fresh thyme leaves, kosher salt, kosher salt, yellow onions, fresh ground black pepper, mayonnaise, capers, fresh Italian parsley, lemon, baby arugula

Directions:
Preheat the oven to 275 degrees F.
For the herb rub:
Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
For the pork:
Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
For the mayonnaise spread:
Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
Cut the porchetta into 1/4-inch-thick slices.
To assemble the sandwich:
Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.