xiaoxl/recipe_data huggingface dataset:
Big James' Pork Rub
Category: side-dish
By James Purcell

My all-purpose rub I use when smoking ribs and pork shoulders. Store in a cool dry place. Sprinkle liberally on ribs and pork shoulder prior to smoking.`

Ingredients:
½ cup paprika
½ cup chili powder
¼ cup brown sugar
¼ cup white sugar
2 teaspoons celery seed
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons dry brown mustard
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt

Directions:
Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 3/4 cup

Calories: 393.6
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 81.8 g
Sugars: 48.6 g
Dietary fiber: 22.9 g
Protein: 10.4 g
Sodium: 1505.5 mg
Caponata


Ingredients:
eggplants, salt, olive oil, celery, onion, wine vinegar, sugar, crushed tomatoes, tomato paste, kalamata olive, capers, black pepper, salt, pine nuts

Directions:
Cut the eggplant into 1/2 inch cubes sprinkle with salt and place in a colander over paper towles or container. After 30 minutes pat dry with dry paper towels and set aside.
Mix the wine vinegar and sugar and set aside.
In a heavy 12 to 14 inch skillet, over moderate heat, add 1/4 cup olive oil then add celery, stirring frequently for 10 minutes.
Add the chopped onions to the celery and cook until soft and lightly colored about 10 minutes.  Using a slotted spoon transfer them from the skillet into a bowl.
Add the remaining olive oil (1/4 cup] into the skillet, and under high heat add the eggplant cubes, stirring and turning them constantly for 8 minutes or until lightly browned.
Return the celery and onions to the skillet and stir in the vinegar and sugar mixture, drained tomatoes, tomato paste, kalamata olives, capers, salt, and black pepper.
Bring to boil, reduce reat, simmer uncovered, stirring frequently, for 15 minutes.  Stir in the pine nuts.  Taste mixture season, if necessary, with salt, pepper, and/or a little vinegar.
Cool the caponata then transer to a serving/storage bowl and refrigerate for 4 to 6 hours (overnight is best]. Enjoy.
Basic Spelt Bread for Oven or Bread Machine


Ingredients:
active dry yeast, warm water, honey, sea salt, herbs

Directions:
OVEN INSTRUCTIONS:  Dissolve yeast in honey with vegetable oil and water.
Add salt and 1 1/2 cups of spelt flour.  Beat well for 3-4 minutes.
Cover with damp cloth and let rest in a warm place for approximately 30 minutes or until double in size.
Add remaining flour, turning onto floured board and knead until smooth, adding flour if necessary.
OPTIONAL: Add desired additional ingredients to taste.  This is where I tend to add small amounts of herbs (such as basil and/or rosemary], chia seeds (usually ground], and/or grated parmesan/asiago cheese.
Place in oiled loaf pan and cover with damp cloth. Let rise in warm place until double in size (approximately 30 minutes].
Bake at 350 degrees for 30-40 minutes or until golden brown.
BREAD MACHINE INSTRUCTIONS: Add ingredients to machine according to manufacturer's instructions.
Bake on shortest cycle (NOT quick bread cycle].
If loaf falls and craters during baking cylce, decrease water slightly next time.
Crushed Pretzel Crab Cakes
Category: appetizers-and-snacks
By badbabybeth

This is a very simple and quick recipe. Can be made in large or small quantities and you can use any type of crab.  The crushed pretzels make them light and fluffy.

Ingredients:
6 tablespoons butter, divided
½ small onion, chopped
¼ cup crushed pretzels
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 (6 ounce) can crabmeat
1 jumbo egg

Directions:
Heat 3 tablespoons butter in a skillet over medium-high heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Set aside. Mix crushed pretzels, garlic powder, paprika, and pepper together in a bowl. Add crabmeat and egg, followed by onion. Mix together and form into small, palm-size patties. Melt remaining butter in a pan over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 471.2
Fat: 39.1 g
Saturated fat: 23 g
Carbohydrates: 12.6 g
Sugars: 1.5 g
Dietary fiber: 1.5 g
Protein: 20 g
Cholesterol: 258.7 mg
Sodium: 712.2 mg
Bean Dip Nachos


Ingredients:
tortilla chips, cheddar cheese

Directions:
Preheat broiler.
Line a cookie sheet with aluminum foil (makes clean-up easier, throw away the foil instead of scrubbing cheese off the cookie sheet].
Spread bean dip on each tortilla chip.
Place each chip onto the cookie sheet until the cookie sheet is full.
Cover the chips with shredded cheese and jalapeno slices.
Place under the broiler until cheese melts.
Crispy Pork Carnitas
Category: main-dish
By Chef John

There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco.

Ingredients:
3 pounds boneless pork butt (shoulder)
8 cloves garlic, peeled
¼ cup olive oil
1  orange, juiced, orange parts of peel removed and sliced into thin strips
1 tablespoon kosher salt
2  bay leaves, torn in half
1 teaspoon ground black pepper
1 teaspoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon Chinese 5-spice powder

Directions:
Preheat oven to 275 degrees F (135 degrees C). Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat. Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil. Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat. Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.

Prep time: 15 mins
Cook time: 3 hrs 40 mins
Total time: 3 hrs 55 mins
Yields: 6 servings

Calories: 317.4
Fat: 22.6 g
Saturated fat: 6 g
Carbohydrates: 2.1 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 25.5 g
Cholesterol: 89.2 mg
Sodium: 1036 mg
Easy Green Beans With Bacon


Ingredients:
green beans, bacon, salt

Directions:
Fry the bacon in the pan in which you will cook the beans.
Do not pour off bacon fat.
Dump one can of green beans including juice into the bacon& grease (first drops will sizzle.] Salt to taste- (the saltiness of the bacon will affect how much is needed.] Boil on a fairly hot temperature with lid off just until juice evaporates.
Serve.
This recipe can be doubled or tripled to serve more people.
Cheeseburger Spaghetti


Ingredients:
ground beef, onion, garlic cloves, mustard, tomatoes, spaghetti, parmesan cheese

Directions:
Bring a large pot of salted liquid to a boil. Meanwhile, cook ground beef with onion and garlic over medium heat, stirring to break up meat, until browned. Drain well, if necessary.
Put pasta sauce, mustard, tomatoes, and italian seasoning; bring to a simmer. Cut heat to low and simmer 8-11 minutes.
Cook pasta until al dente according to package directions. Drain and place on platter. Pour sauce over pasta; sprinkle with parmesan cheese and serve immediately.
Curried Salmon Cakes


Ingredients:
eggs, salmon, apple, green onions, mayonnaise, curry powder, paprika

Directions:
In a bowl break up the salmon with a fork; add in eggs, apple, bread crumbs, onions, mayo, curry powder and paprika; mix to combine well.
Season with salt and pepper to taste (if the mixture is too soft add in a little more bread crumbs if needed].
Shape into four patties; place on a plate, cover and chill for a minimum of 1 hour to blend the flavors.
Heat oil in a frypan over medium heat; add in the patties and fry until golden brown (about 4-5 minutes per side].
Delicious!
Instant Pot® Tomato Soup
Category: soups-stews-and-chili
By GimmeZest

If you're looking for comfort food, look no further. This creamy and delicious Instant Pot® tomato soup recipe warms the soul from the inside out. Garnish the tomato soup with Parmesan cheese, oregano, and/or basil. Serve with grilled cheese for the ultimate cozy meal and enjoy!

Ingredients:
1 tablespoon olive oil
4 stalks celery, chopped
1 cup chopped carrot
1 small yellow onion, chopped
2 cloves garlic, chopped
4 cups vegetable broth
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (14.5 ounce) can crushed San Marzano tomatoes
3 tablespoons tomato paste
2 teaspoons dried basil
salt and ground black pepper to taste
¼ cup butter
¼ cup all-purpose flour
1 cup milk
½ cup grated Parmesan cheese
1 tablespoon raw cane sugar  (Optional)
1 teaspoon red pepper flakes  (Optional)

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally. Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes. Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent. Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

Prep time: 20 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 379.4
Fat: 20.2 g
Saturated fat: 10.4 g
Carbohydrates: 39.8 g
Sugars: 15.9 g
Dietary fiber: 6.6 g
Protein: 11.9 g
Cholesterol: 44.2 mg
Sodium: 1321.1 mg
Pineapple Cake With Raspberry Sauce


Ingredients:
butter, instant lemon pudding mix, lemon juice, cornstarch, frozen sweetened raspberries, lemon juice

Directions:
Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.
Lunchbox Cole Slaw


Ingredients:
mayonnaise, sugar, white wine vinegar, lemon juice, gala apples, Anjou pear, raisins, celery, cheddar cheese

Directions:
Mix together mayonaise, sugar, vinegar, lemon juice and salt and pepper in a medium sized bowl.
Toss remaining ingredients in dressing and refrigerate until serving, up to 2 days.
Fruit Chutney (Zwt - South Africa)


Ingredients:
brown sugar, dates, sultana, onion, water, garlic cloves, cider vinegar, chili powder, turmeric, nutmeg, ginger

Directions:
Chop all dried fruit except the sultanas.
Place fruit & water in a lrg mixing bowl, cover & leave overnight.
Do not drain the fruit. Add the remaining ingredients & place in a heavy bottomed saucepan.
Simmer over low heat (stirring constantly] till the sugar has dissolved.
Bring to a boil & then lower heat. Allow to simmer (uncovered] for approx 1 1/2 hrs or till thick, stirring occ.
Pour chutney mixture into sterilized jars while still hot. Fill to ½ in below the top. Cover w/an airtight plastic lid. Do not use a metal lid because the action of the spices & vinegar will cause corrosion.
Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
NOTE: This fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.
Brandy Pecan Chocolate Indulgence


Ingredients:
brown sugar, unsalted butter, eggs, vanilla extract, brandy, 2% low-fat milk, all-purpose flour, baking powder, salt, pecans, butter, powdered sugar, brandy, milk

Directions:
Preheat oven 350°F.
Grease or spray with non-stick cooking spray a 9 x 9 baking pan.
Cream sugar and butter until fluffy.
Combine eggs, vanilla, brandy and add to butter mixture.
Combine flour, baking powder, salt and cocoa powder and add to butter mixture one addition at a time. Add milk. Batter will be thick.
Stir in pecans and chocolate chips.
Spread batter evenly into prepared pan.
Bake 40 - 45 minutes.
Two Ways to top it:
While hot, pour 1/2 cup semi-sweet chocolate chips on top, spread after a minute to make a thin chocolate topping, add additional pecans if desired.
OR GLAZE:
Heat butter in medium saucepan over medium heat until melted. Cool for 2 minutes, add powdered sugar, brandy and milk and beat until smooth.
Drizzle top of cooled cake.
Danish Aebleskivers


Ingredients:
eggs, salt, flour, baking powder, baking soda, sugar, buttermilk, butter, confectioners' sugar, apple

Directions:
Beat egg yolks until light and fluffy, then add sugar and salt.
Sift flour with baking powder and baking soda.  Add dry to wet alternating with buttermilk as you continue mixing.
Beat the egg whites until stiff.  Fold them gently into the batter.
Drop batter into cups, filing each 2/3 full.
If you wish, add apple slice or other fruit in the center of each.
Cook over medium heat until browned and crisp on bottom.
Done when a toothpick comes out clean.
Remove from pan and sprinkle with confectioner's sugar, if you want.
Best served warm.
Variations:
Can be served with ice cream, powdered sugar, bananas, chocolate sauce or other sweets.
A filling can be inserted by pouring some batter in the mould, adding a teaspoon of the filling and covering with another layer of batter.  (jam, raisings, apple, marzipan, banana, chocolate, etc --.
Savory might include butter cheese with herbs, grated cheese, strips of bacon, salami, etc.
Barbecued Chicken Pizza


Ingredients:
barbecue sauce, red onions, smoked gouda cheese, mozzarella cheese, fresh basil

Directions:
Preheat oven to 500. Roll pizza dough out to fit a 12 inch pizza pan.
Spread barbecue sauce evenly over dough just to the edges. Sprinkle evenly with red onion, chicken, cheese and basil.
Bake on top shelf of oven 12-15 minutes, or until crust is golden. Cut into wedges and serve.
Moroccan Spiced Pumpkin & Couscous Salad


Ingredients:
pumpkin, olive oil, cumin seed, ground coriander, ground cinnamon, ground ginger, broad beans, couscous, chickpeas, pine nuts, fresh lemon juice, fresh coriander, yoghurt

Directions:
Preheat oven to 200°C.
Line a baking tray with non-stick baking paper.
Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl. Season with salt and pepper.
Gently toss until pumpkin is coated in spice mixture.
Place, in a single layer, on the lined tray. Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender.
Meanwhile, cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through. Refresh under cold running water. Drain, then remove and discard skins.
Bring the stock to the boil over high heat. Remove from heat and add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed.
Fluff with a fork to separate the grains. Transfer to a large bowl and add the pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander and gently toss until well combined.
Taste and season with salt and pepper. Serve with yoghurt, if desired.
Neiman Marcus Cheese Ball


Ingredients:
mayonnaise, green onions, cheddar cheese, bacon

Directions:
"Mix & form ball and chill."
Peanut Butter and Banana Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, cream of tartar, salt, unsalted butter, egg, banana, brown Sugar Twin, vanilla

Directions:
Preheat oven to 350°F (180°C].
Sift together the first five dry ingredients.
In a large mixer bowl, cream together the peanut butter and unsalted butter until fluffy. At low speed, mix in the egg, pureed banana, SugarTwin® Granulated Brown, SugarTwin® Granulated White, and vanilla.
With the mixer at low speed, slowly add the sifted dry ingredients until fully mixed.
Shape dough into one-inch balls. Place on ungreased cookie sheet 1” (2.5cm] apart. Flatten cookies with the palm of your hand.
If desired, make a fruit topping by mixing preserves with SugarTwin® Granulated White. With your thumb, make an indent in the middle of each cookie and fill with 1/4 tsp (1.25mL] of the fruit topping.
Bake for 12 – 14 minutes or until bottoms are golden brown. Remove cookies from cookie sheets to wire rack, and cool completely.
(Balalit, Saweeya or Seviyan) Sweet Vermicelli Breakfast


Ingredients:
sugar, ground cardamom, rose water, olive oil, saffron, water

Directions:
Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
Drain and set aside.
In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
Serve warm.
Gnocchi With Mornay Cheese Sauce


Ingredients:
unsalted butter, flour, 2% low-fat milk, salt, black pepper, heavy cream, parmesan cheese, parmesan cheese, butter, 2% low-fat milk, milk, all-purpose flour, eggs, gruyere cheese, gruyere cheese

Directions:
TO MAKE MORNAY SAUCE: Melt butter in a medium saucepan. Add flour and stir for one minute. Add in 2 cups milk. Cook until thickened.
Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese. Season with salt and pepper.
TO MAKE GNOCCHI: In medium saucepan melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth.
Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (This is called a panade]. Transfer to a large bowl and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature.
When mixture has cooled, add the eggs, one at a time. Do not add the next egg until the first is entirely absorbed. When the eggs have been fully incorporated add 3 1/2 ounces grated Gruyere cheese.
BOILED VERSION: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 inch of gnocchi dough emerges, cut with a knife or scissors and let the dough fall into the water.
Do in batches of 20 or 30. Cook for 4-5 minutes, then remove gnocchi to a cloth towel with a slotted spoon (gnocchi will deflate as they cool]. Serve sauce over cooked gnocchi.
BAKED VERSION: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow 9x13 casserole dish. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. As 1/2 inch of gnocchi dough emerges, cut with a knife or scissors. Arrange gnocchi in one or, at most, two layers.
Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4 cup grated Gruyere. Bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.
Banana Orange Frozen Sorbet


Ingredients:
sugar, water, bananas

Directions:
In a saucepan combine sugar and water; bring to a boil, stirring occasionally until all the sugar is dissolved.
Remove from heat, let cool to room temperature, then refrigerate until col.
Put the bananas in a blender along with the orange juice and cold sugar/water syrup; blend until smooth.
Freeze in an ice cream maker according to the manufacturers directions or place in a shallow pan.
Spanish Paella


Ingredients:
chorizo sausage, pancetta, garlic cloves, Spanish onion, green pepper, fresh thyme leave, short-grain rice, paprika, dry white wine, saffron strand, chicken thighs, clams, tomatoes, olive oil, garlic, squid, flat leaf parsley

Directions:
Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until pancetta is crisp. And brown chicken and remove.
you can also make SOFRITO instead of step 3 and continue(Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella. To make the sofrito, heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the chopped red onion, 2 tablespoons of parsley and 3 of the chopped garlic cloves for 8 minutes, stirring occasionally. Add  some pureed tomatoes and 2 teaspoons of paprika (preferably Spanish smoked paprika] and cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl and wipe clean the paella pan.
Add the garlic, onion and pepper and heat until softened. Add the thyme, chili flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy.
Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock (while stock is heating add saffron], add the chicken thighs and cook for 5-10 minutes.
Now place the clams into the dish with the joint facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella.
Now do the same with the squid and add them to the paella too and add Safrito if you chose the to do that step.
Scatter the chopped parsley over the paella and serve immediately.
Sausage and Bean Soup


Ingredients:
water, butter, margarine, onion, leeks, celery, carrots, parsley, chicken broth, potatoes, dried thyme leaves, Polish sausage

Directions:
Bring beans and water to boiling in a medium saucepan.
Boil briskly for 2 minutes, remove from heat let stand, covered for 1 hour.
In a large pot melt butter over medium heat.
Cook onion, leeks, celery, and carrots, stirring, until onion is soft.
Mix in parsley, broth, beans and their liquid, potatoes and thyme.
Bring to boiling, cover, reduce heat, and simmer until beans are tender about 21/2 hours.
Add sausage slices.
Cover and simmer 20 minites.
Taste and add salt if needed.
Garlic Dijon Skirt Steak


Ingredients:
garlic, Dijon mustard, fresh lime juice

Directions:
In a bowl, stir together the garlic, mustard, and lime juice.
Trim the steak if necessary.
Rub steak with mustard mixture and marinate 15 minutes.
Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side.
(Or,you could broil steak on the rack of a broiler pan about 4 inches from heat.] Transfer steak to a platter and let stand, uncovered, 5 minutes.
With a sharp knife, diagonally cut the steak across the grain into 1/3-inch-thick slices.
Serve with coleslaw and fries.