xiaoxl/recipe_data huggingface dataset:
Fried Quick Pickles With Buttermilk Ranch Dippin' Sauce


Ingredients:
canola oil, pickles, flour, eggs, milk, panko breadcrumbs, dried dill, garlic powder, kosher salt, red wine vinegar, sugar, kosher salt, mustard seeds, celery seed, whole black peppercorn, garlic cloves, kirby cucumbers, buttermilk, mayonnaise, fresh chives, lemon juice, fresh dill, onion powder, cracked black pepper

Directions:
In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.
In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated.
In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated.
Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack]. Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note].
Quick Pickles:
In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt. Using a mandolin (or sharp knife], slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container. Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles.
Buttermilk Ranch Dippin' Sauce:
In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.
Cook's Note:
Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil.
Cocktail Meatballs IV
Category: appetizers-and-snacks
By jhibbard

This is an extremely easy appetizer that keeps them coming back for seconds.

Ingredients:
2 pounds ground beef
10 ounces grape jelly
¼ cup chili sauce
2 tablespoons prepared mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with aluminum foil. Shape ground beef into golf-size balls.  Place on prepared roasting pan for 20 to 25 minutes until done. Meanwhile heat the jelly, chili sauce and mustard together in a 2 quart Dutch oven.  Drain and add meatballs to the Dutch oven.  Cover and simmer on low for 1/2 hour.  Serve hot in chaffing dish with toothpicks.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 32 servings

Calories: 601.1
Fat: 40.4 g
Saturated fat: 16.3 g
Carbohydrates: 33.4 g
Sugars: 29.3 g
Dietary fiber: 0.3 g
Protein: 25.7 g
Cholesterol: 128.6 mg
Sodium: 313.3 mg
Chuck Wagon Beans


Ingredients:
butter, ground beef, kidney beans, ketchup, water, mustard, vinegar

Directions:
Brown ground beef in butter., Add all other ingredients to the pan., Pour mixture into oven dish., Bake at 400°F for 30 to 40 minutes.
East Asian Style BBQ Chicken (Or Broil)


Ingredients:
low sodium chicken broth, light soy sauce, sugar, garlic cloves, boneless skinless chicken breasts

Directions:
Mix together the broth, soy, sugar, garlic 1 tbsp white vinegar (this was missed in the ingredient list] & chili pepper.
Save 1/2 cup of the marinade.
Place the remaining marinade in a zip lock plastic bag or a bowl large enough to hold the chicken.
Place chicken in the marinade seal (cover] and place in the fridge for at least 1 hour.
Remove from marinade grill or broil the chicken approx 20-30 minutes o until the chicken is cooked, baste at least twice with the reserved marinade, turn while basting.
Heat remaining marinade and serve with the chicken.
Quick and Easy Cherry-Chocolate Chip Cookies


Ingredients:
all-purpose flour, maraschino cherries

Directions:
Heat oven to 350°F In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half of dough at a time; refrigerate remaining dough until needed.
Shape dough into 16 (1-inch] balls; place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough.
Bake 8 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
Meanwhile, in small microwavable bowl, microwave candy coating on High 30 seconds. Stir; microwave in 15-second increments until melted and smooth. Set aside.
With can of decorating icing fitted with star tip, pipe 1-inch star of icing (about 1 teaspoon] on center of each cookie. Dip cherries into melted chocolate; place on white icing on cookies.
Let stand until icing is set and chocolate is firm, about 20 minutes. Store between sheets of waxed paper in tightly covered container.
Steamed Cranberry Brown Bread (Crock-Pot)


Ingredients:
flour, whole wheat flour, yellow cornmeal, ground cinnamon, baking soda, salt, low-fat buttermilk, molasses, dried cranberries, walnuts

Directions:
Coat the inside of a 13-oz coffee can with cooking spray.
Combine first 6 ingredients in a large bowl.
In a small bowl, combine buttermilk and molasses; stir well.  Add to flour mixture, stirring just until moistened.
Fold in dried cranberries and walnuts.
Spoon mixture into  coffee can.  Cover with foil coated with cooking spray; secure with a rubber band.
Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can.
Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
Remove can from crockpot.
Let bread cool, covered, in can on a wire rack for 5 minutes.
Remove bread from can and let cool completely on wire rack.
Kitchen Sink Chocolate Bundt Cake...


Ingredients:
cake flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, buttermilk, heavy whipping cream, salted peanuts

Directions:
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.
Mini Breakfast Pizza


Ingredients:
eggs, milk, butter, bacon, cheddar cheese, green bell pepper, onion, tomatoes

Directions:
Preheat oven to 350 degrees.
In a medium bowl, beat eggs with a whisk.
Add milk, salt and pepper.
Set aside.
Melt butter in skillet.
Add egg mixture, bell pepper and onion.
Cook until lightly scrambled, but not runny.
Remove from heat and set aside.
Roll each dinner roll into about a 5 inch circle.
Place on a non-stick baking sheet.
Spoon egg mixture evenly over each roll.
Sprinkle with crumbled bacon, cheese, and tomatoes.
Bake in oven about 15 minutes,until rolls are lightly brown and cheese has melted.
Harvest Moon Pasta - Rachael Ray


Ingredients:
pasta, extra virgin olive oil, onion, garlic cloves, thyme, butter, flour, nutmeg, parmesan cheese, sharp cheddar cheese, fresh parsley, paprika

Directions:
Bring water to a boil, season with salt and cook macaroni to al dente.
Preheat broiler and place rack in middle of the oven.
Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
Zucchini Salad


Ingredients:
olive oil, garlic, zucchini, pine nuts, raisins, mint, lemon juice

Directions:
Heat the oil, add the halved garlic clove, and cook gently until browned, discard.
Add the zucchini to the pan, and cook until a little browned and just tender.
Turn the zucchini and oil into a bowl, and add the remaining ingredients.
Allow to cool completely, then cover and chill for at least 3 hours.
Remove from the fridge about 15 minutes before serving.
*4drained and chopped anchovies can be added in step 2 for a more robust flavour.
The Most Amazing Moist Oven BBQ Chicken of All Time


Ingredients:
chicken breasts, olive oil, lemon juice, garlic cloves, kosher salt, pepper, barbecue sauce

Directions:
Remove skin from chicken breast halves (I use skinless chicken breasts] and place in a large ziplock bag.
Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
Let chicken marinade for at least an hour, up to 24 in the fridge.
Preheat oven to 350 degrees.
Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.
Stick of Butter Rice- the Best Rice You’ll Ever Eat


Ingredients:
white rice, beef broth, butter

Directions:
•Preheat oven to 425 degrees., •In a 9x9 inch baking dish combine rice, soup and broth., •In a 9x9 inch baking dish combine rice, soup and broth., •Cover with foil and bake for 30 minutes., •Remove cover and bake 30 minutes more.
White Chocolate Pavlova


Ingredients:
sugar, cherries, sugar, lemon, juice and zest of, orange, juice and zest of, sugar, white chocolate

Directions:
Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C]. Line a baking sheet with parchment paper.
For the meringues:
Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers.
Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.].
Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.] Let cool.
For the ground cherry compote:
Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool.
For the white chocolate cream:
Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly.
Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick.
To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote.
Cook's Notes:
The cooled meringues can be stored in an airtight container in a cool, dry place for a few days.
The cherry compote can be served on pancakes, waffles, or ice cream.
The white chocolate cream can also be used to frost a cake.
Chicken Parmesan Penne Pasta Toss


Ingredients:
olive oil, boneless skinless chicken breast, poultry seasoning, fresh ground black pepper, salt, garlic cloves, red onion, grape tomatoes, basil, baby arugula, parmigiano-reggiano cheese

Directions:
Fill a large pasta pot with water and place it over high heat.
Once the water comes up to a boil, salt it and drop in the pasta.
Cook the pasta to al dente according to package directions.
Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
Add the tomatoes and cover the pan with a lid.
Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon]. Season the mixture with salt and pepper.
Add the drained pasta and reserved starchy cooking water (about 1 cup] to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.
Baked Beans II
Category: side-dish
By Jackie Smith

A quick and easy way to dress up ordinary pork and beans. The measurements are estimates, but really you can adjust anything to personal taste.

Ingredients:
2 (15 ounce) cans baked beans with pork
½ cup packed brown sugar
½  onion, chopped
½ cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices. Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 286.6
Fat: 6.5 g
Saturated fat: 2.3 g
Carbohydrates: 52.3 g
Sugars: 22.8 g
Dietary fiber: 8 g
Protein: 8.9 g
Cholesterol: 16.1 mg
Sodium: 924.1 mg
Holiday Chocolate Torte


Ingredients:
pecans, flour, butter, margarine, cream cheese, Cool Whip, powdered sugar, milk, instant chocolate pudding mix, powdered instant coffee, Cool Whip, hazelnuts, chocolate

Directions:
Preheat oven to 350°F and grease a 9x13x2-inch pan.
In small bowl, mix crust ingredients, and press into pan.
Bake until lightly browned (15 minutes].
Cool completely.
Beat ingredients for 1st layer until creamy, and spread over cooled crust.
Combine ingredients for 2nd layer and mix thoroughly.
Spread over cream cheese layer.
Cover with remaining cool whip.
Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
To serve, cut torte into bars.
Scrumptious Sauerkraut Balls
Category: appetizers-and-snacks
By Marie Velez-Kirk

The perfect party finger food.  These are the most scrumptious sauerkraut balls you will ever taste!

Ingredients:
1 pound pork sausage
¼ cup finely chopped onion
1 (14 ounce) can sauerkraut, well drained and finely chopped
½ teaspoon prepared yellow mustard
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 tablespoons Italian seasoned dry bread crumbs
4 ounces cream cheese, softened
2 tablespoons dried parsley flakes
¼ cup all-purpose flour
1  egg, beaten
¼ cup milk
¾ cup Italian seasoned dry bread crumbs
6 cups vegetable oil for deep-frying

Directions:
In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes.  Drain and allow to cool slightly. Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs.  Combine cream cheese and parsley, and mix into sauerkraut mixture.  Refrigerate for 1 hour. Heat oil in deep-fryer to 375 degrees F (190 degrees C).  Shape sauerkraut mixture into 3/4 inch balls.  Coat balls with flour.  In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs. Deep fry in batches for 2 to 3 minutes or until golden brown.  Drain on paper towels and serve hot.

Prep time: 1 hr
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 32 balls

Calories: 286.5
Fat: 23.5 g
Saturated fat: 6.6 g
Carbohydrates: 10.7 g
Sugars: 1.5 g
Dietary fiber: 1.5 g
Protein: 8.4 g
Cholesterol: 48.1 mg
Sodium: 785.4 mg
Chicken Salad with Bacon, Lettuce, and Tomato
Category: salad
By Angel

This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.

Ingredients:
5 slices bacon
3 cups diced cooked chicken
1 cup chopped fresh tomato
2 stalks celery, thinly sliced
¾ cup mayonnaise
2 tablespoons minced green onion
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and ground black pepper to taste
12 leaves romaine lettuce
1 large avocado, sliced

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Stir chicken, bacon, tomato, and celery together in a bowl. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes. Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 servings

Calories: 455.5
Fat: 37.3 g
Saturated fat: 6.8 g
Carbohydrates: 7.5 g
Sugars: 1.9 g
Dietary fiber: 4.2 g
Protein: 23.9 g
Cholesterol: 71.4 mg
Sodium: 395 mg
Easy Lasagna With Cottage Cheese


Ingredients:
ground beef, cottage cheese, mozzarella cheese, parmesan cheese

Directions:
Brown the ground beef.
Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
Pour the rest of the sauce in with the ground beef and cook until warm.
Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
Cover baking dish with foil and bake at 350 for 1 hour.
Roasted Sweet Potatoes


Ingredients:
sweet potato, rosemary, extra virgin olive oil, red chili powder

Directions:
Peel and rinse the sweet potatoes, cut in slices as desired.
Mix the oil, chili pepper, black pepper and salt.
Marinate the potatoes with the mixture for 2-5 minutes.
Place the potatoes on a broiler or non-stick baking pan; sprinkle the rosemary.
In a 350 degree preheat oven, broil or bake the potatoes for 15-20 minutes.
Serve it hot or cold.
Indian Flat Bread - Chapati


Ingredients:
whole wheat flour, water, ghee

Directions:
Mix the flour with room temperature water and stir to combine.
Knead for about 5 minutes. The dough should be slightly sticky.
Let it rest for 10 minutes.
Divide into small balls about half the size of a golf ball and dip into extra flour.
Roll with a rolling pin into thin ½ cm round pancakes.
Heat a heavy cast iron pan.
Put the chapati onto the pan and cook for about 30 seconds than turn over and cook on the other side. When it starts to get golden on the bottom side turn it over again and cook for another minute. A sign of well done chapati is if it puffs up.
Remove from the heat and spread ½ tsp ghee on the top side of the chapati.
Wrap in a clean tea towel until ready to serve.
Grandma Becky's Calico Beans


Ingredients:
bacon, onion, hamburger, kidney beans, frozen lima beans, brown sugar, ketchup, vinegar

Directions:
"Bake 1 hour at 350 or heat in crock pot for several hours."