xiaoxl/recipe_data huggingface dataset:
Blueberry Banana Nut Muffins
Category: bread
By Brenda Nugen

Quick and easy recipe made with pancake mix. Given to me by a girlfriend years ago. Shared with lots of other friends and family and these muffins are an instant hit. Can be frozen.

Ingredients:
3 large bananas, mashed
2 cups pancake mix
1 cup chopped walnuts  (Optional)
¾ cup white sugar
1 large egg
3 tablespoons vegetable oil
1 tablespoon vanilla extract
1 cup blueberries
⅓ cup packed brown sugar
2 tablespoons all-purpose flour
⅛ teaspoon ground cinnamon
1 tablespoon cold butter

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Fill 12 to 16 muffin cups with paper liners. Mix bananas, pancake mix, walnuts, sugar, egg, oil, and vanilla extract together. Fold in blueberries. Spoon batter into the prepared muffin cups. Mix brown sugar, flour, and cinnamon together in a small bowl. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in the preheated oven until golden, 18 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 305.1
Fat: 11.7 g
Saturated fat: 1.9 g
Carbohydrates: 47.6 g
Sugars: 24.2 g
Dietary fiber: 1.9 g
Protein: 4.6 g
Cholesterol: 18 mg
Sodium: 337.6 mg
Tasty Vegan Banana Bread


Ingredients:
bananas, walnuts, all-purpose flour, baking soda, cinnamon, salt, allspice, brown sugar, white sugar, margarine, soymilk, apple cider vinegar, vanilla

Directions:
Spray a bread pan with non-stick spray and reheat the oven to 350 degrees F.
Sift together flour, baking soda, salt, spices, and walnuts in a large mixing bowl.
In the blender blend together margarine, sugars, bananas, soy milk, apple cider vinegar, and vanila.
Add the blended ingredients to the dry ingredients in the mixing bowl and mix well.
Pour batter into the bread pan and bake for at least an hour.  Sometimes it may take 5 to 15 minutes longer, so make sure to keep an eye on it.
Sweet 'n Sour Stuffed Cabbage Rolls ("golumbke")


Ingredients:
cabbage, cider vinegar, ground beef, long-grain rice, salt, pepper, white sugar, eggs, ketchup, celery, carrot, whole tomatoes, brown sugar, lemon juice

Directions:
Core cabbage and separate leaves (about 18 leaves].
Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
Gently pour into colander to drain and rinse under cold water.
Place beef in a large bowl.
Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
Mix to combine.
Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
Place rolls on top of vegetables in pan.
Coarsley chop tomatoes and pour in saucepan.
Add rest of sugar, brown sugar, gingersnaps and lemon juice.
Heat at slow simmer until sauce is heated through.
Sauce should have a sweet and sour taste.
Add more salt and pepper if you wish at this point.
Pour sauce over cabbage rolls and cover baking pan.
Bake at 350 degrees Fahrenheit for 2 hours.
Notes:
This dish can be frozen before baking, then thawed and baked when needed.
You could also divide this recipe and freeze half the rolls and sauce for another meal.
Radish-Olive Salad With Mustard Vinaigrette


Ingredients:
radishes, kalamata olive, scallions, olive oil, white vinegar, Dijon mustard, garlic, salt, black pepper, boston lettuce leaves

Directions:
Combine radishes, olives and scallions in a small bowl.
Whisk oil, vinegar, mustard, salt and pepper together.
Pour over radish mixture and toss to coat.
Cover and refrigerate.
To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.
Balsamic Glazed Chickpeas and Kale


Ingredients:
kale, mushrooms, mushrooms, onions, garlic cloves, low sodium soy sauce, low-sodium chickpeas

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Prepare mushrooms, onions and garlic. Add pepper flakes and set aside.
Mix soy sauce, agave nectar and chickpeas and set aside.
Coat large frying pan or dutch oven (at least 5 quarts] with oil and cook mushrooms, onion, garlic and pepper flakes until soft, about 4 minutes. Add small amounts of water if needed to prevent sticking.
Add as much kale as will fit in the pot and small amount of water if needed. Cover and cook greens until wilted and soft. Continue adding kale until it all kale is in the pot, adding water if needed to prevent sticking and stirring frequently.
When greens are cooked, remove with a slotted spoon and set aside, leaving liquid in the pan. If there is no liquid, add 2 tablespoons water.
Add balsamic vinegar, soy sauce and agave nectar to the liquid in the pan.
Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half.
Return kale to pan, combine and heat through.
Green Beans With Brazil Nuts


Ingredients:
olive oil, shallot, brazil nuts, dried basil, pepper, frozen green beans

Directions:
Heat olive oil; add shallot; cook.
Add ground brazil nuts and basil.
Add pepper.
Add thawed green beans; cook until heated.
Air Fryer Apple Cider Donut Bites
Category: bread
By thedailygourmet

These apple cider donut bites have a delightful autumn flavor thanks to the incorporation of apple pie spice and sparkling apple cider. Plan ahead as it requires a silicone mold, which can be bought from Amazon. I got a total of 21 bites, your serving size may vary.

Ingredients:
2 ¼ cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
1 ½ teaspoons apple pie spice
½ teaspoon salt
1 (4 ounce) container unsweetened applesauce
½ cup sparkling apple cider
¼ cup unsalted butter, melted and cooled
1 large egg
1 teaspoon apple cider vinegar
2 cups powdered sugar
½ teaspoon apple pie spice
¼ cup sparkling apple cider
1 teaspoon caramel extract (optional)

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes. Combine flour, sugar, baking powder, apple pie spice, and salt in a large bowl. Whisk together. Combine applesauce, sparkling apple cider, melted butter, egg, and vinegar in a small bowl; whisk until well combined. Add wet ingredients to the dry ingredients using a spatula and blend until just combined. Using a spring-hinged ice cream scoop, fill each individual cavity of the silicone donut mold with 2 tablespoons batter. Place mold into the air fryer basket. Decrease temperature to 350 degrees F (175 degrees C) and cook for 8 minutes. Carefully turn out the donut bites and cook for an additional 2 minutes. Remove donut bites from the basket when done and let cool completely on a wire rack before glazing, about 30 minutes. Combine powdered sugar and apple pie spice in a small bowl and whisk together. Add sparkling apple cider and caramel extract; whisk together until the glaze is smooth. Dip each donut bite into the glaze, rolling it so that all sides are covered with the glaze. Set on a wire rack to allow the glaze to dry and harden before eating.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 21 donut bites

Calories: 132.4
Fat: 2.6 g
Saturated fat: 1.5 g
Carbohydrates: 25.9 g
Sugars: 15 g
Dietary fiber: 0.5 g
Protein: 1.7 g
Cholesterol: 14.7 mg
Sodium: 153.3 mg
Emeril Lagasse's Barbecued Pulled Pork Sandwiches


Ingredients:
dark brown sugar, salt, cumin, paprika, fresh ground pepper, cayenne, white vinegar, apple cider vinegar, dark brown sugar, red pepper flakes, cracked black pepper, apple cider vinegar, ketchup, dark brown sugar, yellow mustard, molasses, salt, crushed red pepper flakes

Directions:
Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well.
Refrigerate and let the flavors blend overnight.
Barbecued Pulled Pork: Place the pork in a baking dish.
In a bowl, combine the spices.
Rub the seasoning evenly over the pork to coat.
Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat oven or smoker to 225 degrees F.
Bring the pork to room temperature and place in a roasting pan, fat side up.
Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F.
(The cooking should take about 6- 7 hours.] Remove from the oven and let rest for 20 minutes.
With a knife and fork, pull the meat apart into small slices of chunks.
Toss with the barbecue sauce, to taste, and divide among the buns.
Top with Emeril's cole slaw.
Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
Place in a squeeze bottle and dress the pulled pork to taste.
Spinach Lasagna III
Category: world-cuisine
By Robbie Rice

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Ingredients:
20  lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
⅔ cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
1  egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Prep time: 35 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 360
Fat: 13.5 g
Saturated fat: 6.2 g
Carbohydrates: 41.2 g
Sugars: 8.1 g
Dietary fiber: 3.5 g
Protein: 19 g
Cholesterol: 47.6 mg
Sodium: 875.4 mg
Mushroom Orzo
Category: side-dish
By BABARCLAY

After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.

Ingredients:
½ cup butter, divided
8  pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley

Directions:
Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender. Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 327.4
Fat: 18.6 g
Saturated fat: 11.3 g
Carbohydrates: 28.1 g
Sugars: 1.2 g
Dietary fiber: 1.7 g
Protein: 8.6 g
Cholesterol: 48 mg
Sodium: 241.3 mg
Grilled Sweet and Sour Chicken Wings
Category: meat-and-poultry
By Laura

Grilled sweet and sour chicken wings. Crispy, sticky, incredibly tasty crowd pleaser. Great potluck dish.

Ingredients:
3 pounds chicken wings
1 pinch garlic powder
1 pinch cayenne pepper
1 ⅓ cups white sugar
1 cup white vinegar
½ cup chicken broth
2 tablespoons ketchup
2 tablespoons soy sauce

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper. Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume. Preheat the oven to 400 degrees F (200 degrees C). Place wings in a large baking dish and drizzle sauce over top. Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 10 servings

Calories: 208.2
Fat: 6.7 g
Saturated fat: 1.9 g
Carbohydrates: 27.8 g
Sugars: 27.5 g
Protein: 9.5 g
Cholesterol: 28.9 mg
Sodium: 299.9 mg
Mike's Potatoes


Ingredients:
butter, baking potatoes, monterey jack cheese, cheddar cheese, tomatoes, salt, white pepper, onions, green onions, avocado, sour cream

Directions:
Melt butter in large heavy skillet over medium-high heat., Add diced potatoes and cook until browned and crisp,stirring frequently., Add cheeses, tomato, onion and green onion and stir until cheese melts., Season to taste with salt and pepper., Gently mix in avocado., Spoon onto plates and top with a dollop of sour cream., Serve immediately.
Kiss and Tell Shot


Ingredients:
cranberry juice, Amaretto

Directions:
Mix equal parts of all ingredients in a glass.
Enjoy!  ;].
Might also work in larger portions on ice.
Coconut Custard Pie


Ingredients:
milk, pure vanilla extract, salt, fresh coconut

Directions:
lightly bake a 9" pie shell.
preheat oven to 425.
in saucepan, heat the milk over medium heat  until small bubbles form around the edge.
in a medium bowl beat eggs and yolk unil just combined, then stir in the canilla, sugar and salt.  Slowly stir in the warm milk, being careful NOT to create bubbles!
with a spoon or rubber spatula, stir in the shredded coconut. at a work space near the stove, pour the filling into the pie shell. Pake the pie for 15 minutes at 425, then reduce heat to 350 and bake about 20 minutes until done --  center will be soft, but a knife inserted 1 1/2 inches from the edge should come out clean.
Simple Orange Banana Bundt Cake


Ingredients:
flour, sugar, baking powder, baking soda, orange, juice of, milk, Crisco shortening, oranges, zest of, orange zest, eggs, banana, walnuts, pecans, maraschino cherry, nutmeg

Directions:
Preheat oven 350*.
Spray pam in a bundt pan.
In large mixing bowl add flour, sugar, baking powder, and soda. (Mix nutmeg if you want to use now] Mix well.
Add shortening. Cut in with a rocker or fork until it is mixed.
Use a zest knife and get the rind off of one half of orange and add.
Juice the orange. Add milk to make 1 cup.
It is ok if the pulp gets used. In fact I use most of the pulp, pulse it in a blender until it is broken a little.
Add to flour mixture.
Use a mixer to blend on low speed.
Add eggs and mix again.
Add sliced banana and stir in with a spoon.
Pour into bundt pan.
If you use nuts and cherries, pour a little batter in the pan, then spread nuts and cherries, then the batter again.
Bake. 45 to 50 minutes When the top springs back when touched and sides start to shrink away from the pan, it is done.
Take out of oven and let set 15 minutes before inverting on plate. Serve plain or any glaze or frosting.
Mexican Chicken Sub


Ingredients:
chicken breasts, black pepper, lime juice, mayonnaise, bacon, cheddar cheese, tomatoes

Directions:
Preheat grill; season chicken with pepper. Cook over medium for 5 to 7 minutes per side or until cooked through; slice chicken and sprinkle fresh lime juice over top.
Spread chipotle mayo on bottom half of each roll and top with sliced chicken, bacon, guacamole, cheese and sliced tomato.
Herby Tuna Burgers With Wasabi (Low Fat and Healthy)


Ingredients:
onion, garlic, fresh parsley, fresh cilantro, low sodium soy sauce, tuna steak, wasabi paste

Directions:
Put the onion, garlic, parsley, cilantro and soy sauce into a food processor or mini chopper and blitz together for about 20 to 30 seconds until everything is blended and the herbs are finely chopped.
Empty the herb mixture into a mixing bowl and set aside.
Put the tuna chunks into the food processor and blitz until the tuna is ground up but not yet a paste.  This takes me about 30 seconds with the need to pulse a bit to get the stubborn chunks.
Scrape the tuna out into the same mixing bowl you put the herb mixture into.
Add the wasabi paste into the bowl and them combine with your hands to make sure everything is well mixed.
Divide the mixture into four and make into four even sized patties.
Put patties on a plate and chill in the fridge for 30 minutes.
Take the burgers out of the fridge and heat a non-stick frying pan until it is hot and use either a bit of canola oil or a cooking spray if you want to save those extra fat grams.  Though, if you keep it canola oil it is mostly unsaturated fat.  So, whatever works for you.
Put the burger patties in the hot pan and cook for about 5 minutes on each side until they are cooked through.
Serve.
Ranch Kitchen Vinegar Pie


Ingredients:
sugar, salt, boiling water, cider vinegar, cornstarch, cold water

Directions:
Place egg yolks in top of double boiler over medium heat. Add sugar and salt. Gradually add boiling water, stirring constantly.
Add vinegar and cornstarch dissolved in the cold water. Cook over boiling water til thick and smooth, about 12 minutes. Stir to prevent scorching. Do not undercook or filling will have a raw taste.
Remove from heat. Add lemon extract and stir til filling is smooth and blended, scraping sides of saucepan with a spatula.
Pour hot filling into pie shell. Top lukewarm filling with meringue: Be sure the 3 egg whites are room temperature. Beat with 1/4 teaspoon cream of tartar, 1/4 teaspoons salt, 1/2 teaspoons vanilla in mixer at medium speed only til frothy.
Gradually add 6 tablespoons of sugar, beating at high speed until glossy peaks form.
Spread meringue to edges of filling in shell to seal the crust. Mound the rest on top and distribute.
Bake in 350°F oven 12-15 minutes, until meringue is lightly browned.
Let cool at least 30 minutes before cutting. After 30 minutes, put the pie in the fridge until ready to eat.
Ancho-Chile Chicken Bites in Ancho-Chili Sauce


Ingredients:
boneless chicken breast, salt, pepper, ground ancho chili pepper, flour, sugar, barbecue sauce, chili sauce, honey, brown sugar, butter

Directions:
Salt and lightly pepper both sides the chicken breast.
Liberally add the ancho chili pepper onto both sides of the breasts.
Cut the breasts into 1 inch cubes.
Whisk the egg whites.
In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
Take a handful of the cut chicken and dip into the egg whites. (coat well].
Place the chicken in the flour mixture and shake well. (coat well].
Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.].
For sauce:
Melt butter in non stick pan. (medium heat].
Stir in honey and brown sugar until well blended.
Stir in Chili and Barbeque sauces.
Add remaining tablespoon of Ancho Chili pepper. Stir.
Bring to boil then let simmer for 5 minutes.
Place the chicken in a Tupperware bowl.
Pour sauce over chicken.
Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
Serve over rice, with cajun fries, or food of your choice.
The Salad


Ingredients:
olive oil, garlic cloves, salt, fresh ground pepper, lemon, Worcestershire sauce

Directions:
Put 4 salad plates in the freezer to chill. Assemble all the ingredients as well as a garlic press, a big salad bowl, and a strainer for the lemon juice.
Wash the greens extremely well; check them over for any brown or old-looking edges. Using a salad spinner, spin the greens bone dry, then blot with towels; no moisture should cling. At least 75 percent of salad mediocrity comes from mot-quite-fresh greens that are not quite washed and then never completely dried.
Pour the oil into a large salad bowl. About 1 teaspoon per person should do the trick. Adjust, more or less, to your liking… Restaurants usually use a Tablespoon per person.
Put the garlic through the garlic press into the olive oil. Into the bowl, put the well rinsed, bone dry salad greens. Toss the greens, gently but with vigor, until each leaf glistens with olive oil. The oil seals in the greens’ moisture and flavor, so that the ingredients will not immediately penetrate the leaves and for a few moments the greens will exist in a sublime state: Lightly coated, yet crisp.
Sprinkle the glistening greens with ½ to 1 teaspoon salt, several hearty grinds of pepper, the juice of half of the lemon squeeze through the strainer to catch the seeds (if it is particularly large or juicy lemon, don’t squeeze out every drop] , and a small shake of Pickapeppa or Worcestershire sauce. Toss the greens a couple of times and taste. You may well need the juice of the other lemon half, a dash more salt, or an extra grind of pepper. Come on, add it, hurry up, time’s a wasting!
Quickly get your salad plates from the freezer, divide the salad among plates, and immediately serve.
Cinnamon Nut Streusel Coffee Cake


Ingredients:
sugar, margarine, eggs, milk, flour, baking powder, salt, brown sugar, flour, cinnamon, butter

Directions:
Mix together the sugar, margarine and eggs.
Stir in milk.
Add flour, baking powder and salt.
In separate bowl mix together the streusel ingredients.
Grease and flour a 9x13 pan.
Spread half the batter in the pan, sprinkle with half the streusel mix and half the nuts.
Add remaining batter and sprinkle with the rest of the streusel mix and nuts.
Bake at 375 for 30 minutes. May need to bake longer, so the center is done when a tooth pick inserted comes out clean.
I used slivered almonds for the recipe (as seen in the picture].
Flank Steak With Lime Marinade


Ingredients:
fresh lime juice, soy sauce, scallions, fresh ginger, red pepper flakes

Directions:
In a resealable bag, combine lime juice, soy sauce, scallions, ginger, and red pepper flakes.
Add steak and seal bag.
Marinate in fridge, turning occasionally, for up to an hour (I usually go longer].
Heat grill to high.  Place steak on grates, season with salt and pepper. Cover.
Cook, turning once, until meat reaches desired doneness.  6-8 minutes for medium-rare.
Let rest 10 minutes before thinly slicing.
Zesty Chicken Soup


Ingredients:
boneless skinless chicken breasts, water, canola oil, onion, celery ribs, garlic cloves, Mexican-style tomatoes, diced tomatoes, tomato sauce, salsa, zucchini, carrots, white corn, green chilies, ground cumin, chili powder, dried basil, cheddar cheese, sour cream, tortilla chips

Directions:
Put chicken in a Dutch oven or big soup pot and add water; bring water to a boil.
Cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear.
Take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on.
In another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water.
Add the next 11 ingredients to chicken and sauted vegetables and bring to a boil.
Reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender.
Serve with cheese on top, tortilla chips and sour cream, if desired. Soup can freeze up to 3 months.