xiaoxl/recipe_data huggingface dataset:
Johnny Jalapeno's 'cancun Vacation' Citrus Shrimp Medly


Ingredients:
extra virgin olive oil, butter, garlic cloves, red onion, fresh ginger, carrot, sliced water chestnuts, pink grapefruit juice, lemon juice, honey, jumbo shrimp, cooked white rice, parsley flakes

Directions:
CARROT RIBBONS: Peel the carrot and then continue peeling long strips, rotating the carrot so the strips don’t get too wide.
Heat oil and butter in a large skillet on medium heat. Add the garlic, jalapeno, onion, and ginger. Cook 1 minute to soften onions. Add carrots, and water chestnuts and continue cooking until carrots are just tender, about 2-3 minutes. Spoon the vegetables to a dish and cover to keep warm.
In the same skillet increase the heat to med-high. Add the juices and honey. When the juice has simmered down some, add the shrimp and cook about 1 minute per side when shrimp is just about fully cooked.
Add the vegetables back in along with the cooked rice and stir until sauce coats everything and thickens. Plate up, garnish with the dried parsley, and serve.
Smoked Chicken Wings
Category: appetizers-and-snacks
By Jacob Larson

This easy-to-prepare recipe is a surefire winner for your next party. Perfect for watching the game with friends! I use an offset smoker for this recipe, but indirect heat in a 22 1/2 kettle grill works fine too.

Ingredients:
16  chicken wings, tips discarded
¼ cup olive oil
¼ cup dry rub for chicken (such as McCormick® Grill Mates®)
1 pound mesquite wood chips, soaked in water
1 (8 ounce) bottle blue cheese salad dressing

Directions:
Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub. Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions. Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down. Smoke wings until fragrant, about 1 hour. Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more. Serve chicken wings with blue cheese dressing.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 16 wings

Calories: 294.7
Fat: 25 g
Saturated fat: 4.7 g
Carbohydrates: 3.7 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 14.2 g
Cholesterol: 38.9 mg
Sodium: 1075.9 mg
Sri Lankan Chicken Curry (Kukul Mas Curry)


Ingredients:
chicken breasts, ghee, fenugreek seeds, curry leaves, onions, garlic cloves, fresh ginger, ground turmeric, chili powder, ground coriander, ground cumin, ground fennel, paprika, salt, vinegar, chopped tomatoes, cardamom pods, cinnamon, lemongrass, lemon rind, coconut milk

Directions:
Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
Stir well.
Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
Add tomatoes, whole spices and lemon grass.
Add chopped vegetables at this point if using.
Cook, covered, over a low heat for 40 - 50 minutes.
Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
Do not cover after adding coconut milk.
Serve with rice.
Spicy Cheese Quick Bread
Category: bread
By ecolter

This is a spicy cheese bread that goes great with grilled meats or a simple salad.  It's great sliced thin and lightly toasted too!

Ingredients:
1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 ½ cups shredded Cheddar cheese
½ cup half-and-half cream
½ cup milk
⅓ cup vegetable oil

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside. Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 35 mins
Total time: 2 hrs 45 mins
Yields: 1 - 9x5 inch loaf

Calories: 251.7
Fat: 16 g
Saturated fat: 6.6 g
Carbohydrates: 18.8 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 8.3 g
Cholesterol: 27.2 mg
Sodium: 435.4 mg
Weeknight Meatballs


Ingredients:
ground beef, egg, garlic powder, onion powder, ground pepper, tomato paste, Hunts tomato sauce, sugar, garlic powder, onion powder, salt

Directions:
"In a food processor, pulse bread until crumbs form. Add the rest of the ingredients and pulse until uniformly mixed (you may need to scrape down the bowl a couple times to get it just right]. Using wet hands, form balls about the size of a golfball. Place on greased cookie sheet and bake at 450 F until browned (about 15 minutes]. I turn them once during cooking. Once the meatballs are cooked, transfer to warming sauce in a medium-sized pot. Simmer for at least 20 minutes. Serve over noodles (I like whole wheat angel hair for this recipe]."
Greek Tofu Pitas


Ingredients:
extra firm tofu, olive oil, broth, pesto sauce, garlic cloves, dried oregano, dried thyme, dried rosemary, lemon juice, salt, pepper, feta, cucumber, tomatoes, kalamata olive

Directions:
drain the tofu and press for 30 min by putting  between paper towels with a large weight (book or heavy pan] on top.
Prepare the marinade by mixing oil, broth, pesto, garlic, oregano, thyme, rosemary, lemon and salt and pepper to taste.
cut the tofu into thin strips. Marinate the tofu for 1hr minimum, tossing a few times to make sure it is evenly distributed but being careful not to break pieces.
meanwhile, combine cucumber, tomato, olive and feta in a bowl.
Take the tofu out of the marinade (reserve marinade] and fry over very high heat in a non-stick skillet until darkly browned (very important that it is non-stick!]. Turn off heat and immediately pour extra marinade over tofu. The pan will be very hot and the marinade should mostly cook off immediately,.
Meanwhile, heat up pitas in oven or microwave. Cut in half and fill each one with tofu, tzatziki, and veggies.
Colorado Sourdough Waffles


Ingredients:
warm water, all-purpose flour, all-purpose flour, sugar, eggs, salt, baking powder, baking soda

Directions:
NIGHT BEFORE.
Combine all the Sponge ingredients (starter, flour and water] in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide].
Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter].
NEXT MORNING.
Separate the eggs and beat egg whites until form stiff peaks.
In medium bowl, beat egg yolks, milk and oil.
Stir in the Sourdough Sponge and mix well.
In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
Stir the dry ingredients into the egg wet mixture.
Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.].
Fold in the whipped egg whites.
Ladle batter on to preheated waffle iron and bake per iron's instruction.
Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
TIPS & TRICKS:
- Spray the iron with vegetable spray only before the first waffle.
- Refrigerate or freeze any remaining batter. Bring to room temp before using.
- Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.
Easy Soda Bread


Ingredients:
all-purpose flour, white sugar, baking soda, baking powder, salt, butter, golden raisin, caraway seeds, buttermilk, egg, butter

Directions:
Preheat oven to 375°F Lightly grease a large baking sheet with butter or spray.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, softened butter, and raisins and/or caraway if using. In a bowl or mixing cup, lightly beat together 1 cup buttermilk with egg. Stir into dry ingredients. Turn dough out onto a lightly floured surface and knead briefly. (Alternately, combine all ingredients in a stand mixer with a dough hook. Run on low until combined, then on high for 2-3 minutes until kneaded.].
Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Dust top with a tiny pinch of flour, then use a sharp knife or baker's coupe to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may brush the loaf with the butter mixture several more times while it bakes, if you like.
Crock Pot Swiss-Stuffed Chicken Rolls


Ingredients:
boneless skinless chicken breast halves, ham, swiss cheese, all-purpose flour, parmesan cheese, rubbed sage, paprika, pepper, chicken broth, fresh parsley

Directions:
Flatten chicken to 1/8-inch thickness.
Place ham and cheese on each breast. Roll  up and tuck in ends; secure with a toothpick.
Combine the flour, Parmesan  cheese, sage, paprika and pepper; coat chicken on all sides.
Cover and  refrigerate for 1 hour.
In large skillet, brown chicken in oil over medium-high  heat. Transfer to a 5 quart slow cooker.
Combine soup and broth; pour over  chicken.
Cover and cook on low for 4-5 hours.
Remove toothpicks.
Garnish with  parsley if desired.
Meatloaf


Ingredients:
minced beef, dried mustard, salt, black pepper, eggs, Worcestershire sauce, ketchup, Somerset Red Onion Marmalade #1, milk

Directions:
Mix every thing together with your hands, adding enough milk to make a good consistency.
Leave for 10 minutes and mix again. You may need to add a little more milk as the stuffing mix will have absorbed the liquid and you don't want a dry meatloaf.
Grease a 2lb loaf tin and put the mixture into it patting down well and smoothing the top.
Bake in a medium hot oven for about an hour.
Remove from the oven and pour off any excess fat.
Leave to rest for 10 minutes before slicing.
Raspberry-Rhubarb Crisp


Ingredients:
rolled oats, all-purpose flour, walnuts, brown sugar, ground cinnamon, ground ginger, salt, butter, rhubarb, granulated sugar, cornstarch, raspberries

Directions:
In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt.  With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form.  Cover and chill.
Rinse rhubarb; trim off and discard green parts of stalks.  Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb.  In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat.  Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes.  Serve warm or at room temperature with ice cream or whipped cream.
Lemon Basil Noodles and Veggies


Ingredients:
fresh broccoli florets, cauliflower florets, onion, lemon peel, vegetable broth, dried basil leaves, lemon juice, olive oil, pepper, zucchini, frozen artichoke hearts

Directions:
In 12-inch skillet, cook broccoli, cauliflower, onion, lemon peel and 1/2 cup of the broth over medium heat 7 to 10 minutes, stirring frequently, until cauliflower is crisp-tender.
Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.
Buttery Apple Crisp


Ingredients:
apples, brown sugar, flour, oats, cinnamon, butter, margarine, cinnamon, sugar

Directions:
The ingredients as listed should make enough to fill an 8x8 square baking dish. For a 13x9 baking dish, I usually quadruple the recipe.
For the apples, tart is usually better.  Apples will cook down, so for 13x9,  2 bags of apples usually does the trick.  This will vary on the size of bag, and size of apples.
Preheat oven to 375 degrees F.
Spray a 13x9 baking dish with nonstick cooking spray.
Peel and slice apples, put into large bowl.
Sprinkle an extra 1/2 teaspoon of cinnamon, and 2 tablespoons of sugar on top of apples.  Mix cinnamon and sugar through apples (I use my hands for this].
Place apples into baking dish.
In medium to large bowl, combine brown sugar, flour, oats, butter and cinnamon.  Use your hands, it works the best.
Place the mixture on top of the apples, packing it down lightly to prevent it from falling off.
Place baking dish on top of cookie sheet to prevent ooze from dripping down into oven.
Bake at 375 for approximately 30 minutes or until top is golden brown (time may vary depending on your oven].
Mango Chicken Kabobs
Category: meat-and-poultry
By FOOD_DIVA

Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!

Ingredients:
¼ cup olive oil
2 teaspoons minced fresh ginger root
1 teaspoon lemon juice
1 teaspoon orange juice
1 teaspoon brown sugar
1 pinch white sugar
4  skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
3  mangos - peeled, seeded, and diced
skewers

Directions:
In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator. Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade. Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.

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

Calories: 298
Fat: 10 g
Saturated fat: 1.8 g
Carbohydrates: 28.2 g
Sugars: 24.5 g
Dietary fiber: 2.8 g
Protein: 25.3 g
Cholesterol: 67.2 mg
Sodium: 62.2 mg
Honey Corn Bread


Ingredients:
yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, fresh ground black pepper, cayenne, egg, plain yogurt, corn kernel, unsalted butter, lemon, zest of, honey

Directions:
Preheat the oven to 400*F.
Whisk cornmeal, flour, sugar, baking powder, 1 teaspoons salt, pepper(if using],  and cayenne  together(to taste].
Whisk together egg, milk, corn, if using,  and yogurt. Gently stir in melted butter and lemon zest.
Meanwhile, place the remaining tablespoon butter in an 8" ovenproof skillet(preferably cast iron-you may use a pie dish if necessary]. Heat in oven until the butter is melted and foaming, about 2 minutes. Remove from the oven and pour batter into skillet.
Bake until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Brush the top with honey and let cool. Enjoy!
Maple Cake


Ingredients:
unsalted butter, all-purpose flour, baking powder, baking soda, salt, pure maple syrup, sugar, eggs, vanilla extract, sour cream, pure maple syrup, unsalted butter, confectioners' sugar

Directions:
CAKE:
Preheat oven to 350°F Prepare a 9-inch square baking pan with butter and flour; set aside. In medium bowl, whisk together flour, baking powder, baking soda, and salt to combine; set aside.
Add butter, maple syrup, and sugar to large bowl and beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each. Mix in vanilla.
Beginning and ending with flour mixture, with mixer on low speed, alternately add flour mixture in 3 parts and sour cream in 2 parts. Transfer batter to prepared pan; smooth top with spatula or knife. Bake 35 to 40 minutes, until a cake tester inserted into the middle comes out clean. Allow to cool in pan 10 minutes. Remove from pan and place on rack right side up. Cool completely.
MAPLE GLAZE:
Make glaze after cake is completely baked and cooled.
Combine maple syrup and melted unsalted butter in a bowl. Sift in confectioners’ sugar; whisk to combine. Adjust consistency with syrup or sugar, if necessary.
Pour over cake, spreading to edges (it may drip down the sides]. Let set, at least 15 minutes, before serving.
Lower Fat Totally Awesome Meatloaf


Ingredients:
ground turkey, onion, garlic, garlic powder, chili sauce, ketchup, egg substitute, Worcestershire sauce, dried oregano, dried basil, seasoning salt, black pepper, ketchup, brown sugar

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients except for meat and 3/4 cup ketchup and brown sugar.
Add meat and mix with hands until just combined.
Place into loaf pan (depending on the size of your loaf pan, you may actually get 2 loaves out of this recipe].
Bake for 1 hour.
Mix together 3/4 cup ketchup and brown sugar.
Place mixture over the top of loaf.
Bake for an additional 20 minutes.
Chicken With Lemon and Basil (Kotopoulo Lemonato)


Ingredients:
butter, olive oil, onion, carrots, celery, fresh basil, lemon juice, salt, fresh ground pepper, fresh parsley

Directions:
Heat butter and olive oil in large deep frying pan.
Add chicken and fry until lightly golden on all sides.
Remove with a slotted spoon.
Add the onion,carrots and celery to the pan and fry gently for 5 minutes.
Return the chicken to the pan with the basil, lemon juice, and salt and pepper to taste.
Cook steadily until all juices have evaporated.
Add the chicken stock and simmer gently, covered, 45 min to 1 hour until tender.
Sprinkle with parsley.
Serve with noodles.
Barley-Pine Nut Casserole


Ingredients:
pearl barley, salt, pepper, celery ribs, bell pepper, onion, vegetable broth, green onions, pine nuts

Directions:
Mix all ingredients except green onions and nuts in a 3 1/2 to 6 quart slow cooker.
Cover and cook on low heat 6 to 8 hours or until barley is tender, don't cook too long or barley will be gummy.
Stir in green onion and nuts.
*To toast nuts, bake uncovered in ungreased pan in 350F oven about 10 minutes, stir occasionally, until golden brown.
Koftas


Ingredients:
lamb mince, beef mince, shallot, parsley, pine nuts, sweet paprika, cumin, olive oil

Directions:
Preheat oven to 180C.
Saute the shallot over a low heat in the olive oil.
Add the pine nuts and cook until they get a little colour.
Add parsley and remove from heat.
Combine the mince with the paprika and cumin.
Season with salt and pepper.
You will need your hands to do this.
Take a small tbs of mince.
Flatten it in your hands.
Place a tsp of the pine nuts in the centre of the mince and curl your hands around it into form a ball.
Make sure the nuts are covered.
Bake in an baking dish, on top of a rack for 30 minutes.
One Pan Banana Bread


Ingredients:
bananas, vanilla extract, eggs, Bisquick baking mix, sugar

Directions:
Preheat oven to 350 degrees.
Generously grease the bottom only of a 9x5x3-inch loaf pan.
Stir all ingredients in pan with a fork until moistened; beat vigorously 1 minute.
Bake 55 to 60 minutes or until a toothpick comes out clean.
Cool 5 minutes.
Run knife around sides of loaf to loosen, remove from pan.
Cool completely.
(if loaf sticks to pan, press gently on side of loaf with a knife].
Creamy Bacon-Wrapped Baked Chicken Thighs
Category: meat-and-poultry
By Diana71

Deliciously slow-cooked in the oven, these chicken skewers make a fun party dish!

Ingredients:
1 pound skinless, boneless chicken thighs
½ (8 ounce) package cream cheese
6 slices bacon, or as needed
1 (10.75 ounce) can  condensed cream of chicken soup

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread chicken thighs out flat and pound if necessary with a meat mallet. Spread cream cheese across each thigh. Roll up chicken thighs, tucking in the sides. Wrap each chicken roll with at least 1 slice of bacon and secure with a skewer. Place chicken rolls in a deep casserole dish. Pour entire can of condensed cream of chicken soup over the chicken rolls. Cover dish with aluminum foil . Bake in the preheated oven for 20 minutes. Remove foil. Continue cooking until chicken is no longer pink in the center and the juices run clear and bacon is crisp, 20 more minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 417.1
Fat: 31.1 g
Saturated fat: 12.4 g
Carbohydrates: 6.4 g
Sugars: 0.5 g
Protein: 26.7 g
Cholesterol: 115.9 mg
Sodium: 953.9 mg
Sassy Chicken Salad


Ingredients:
tomatoes, mayonnaise, honey, chicken breast, celery, seedless grapes, pecans

Directions:
In a medium bowl, combine tomatoes, mayonnaise, and honey., Stir in chicken, celery, grapes, and pecans., Cover and chill before serving.
Roast Turkey With Pomegranate-Port Wine Sauce


Ingredients:
fresh thyme, turkey, garlic cloves, extra virgin olive oil, coarse salt, fresh cracked pepper, water, pomegranate juice, port wine, honey

Directions:
Heat oven to 325.  Spray roasting rack with cooking spray; place in shallow roasting pan.  Place thyme in cavity of turkey.  Rub garlic over breast, thighs and legs; place in cavity.  Place turkey on rack.  Brush with oil; sprinkle with salt and pepper.  Press legs wide open to allow heat to enter cavity.  Pour water into bottom of pan.
Bake 3 1/2 hours to 4 hours or until internal temperature of thickest part of thigh reaches 180 degrees.  (Add addition water to pan if water evaporates.]  Cover breast loosely with foil when starting to brown (about halfway through baking].
Meanwhile, boil pomegranate juice, port, and honey in medium skillet over high heat 4 to 5 minutes or until slightly thickened to glaze consistency and bottom of skillet appears while stirring (glaze will thicken more while standing].  Remove foil from turkey during last 15 minutes of baking; brush with glaze (glaze will bead up on turkey at first but will begin to adhere with additional brushing].
Cover turkey loosely with foil and let stand 15 minutes before carving.
Tuna Noodle Salad


Ingredients:
macaroni, celery, solid white tuna, mayonnaise

Directions:
Cook elbows., Break-up tuna with a fork into small bits., Mix tuna and all other ingredients into the pasta., Refrigerate for several hours., Is much better on the second day.
Orange Coffee Cake


Ingredients:
butter, walnuts, granulated sugar, orange zest, confectioners' sugar, cream cheese

Directions:
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.
Mom's Cheap From-Scratch Taco Meat


Ingredients:
lean ground beef, onion, salt, garlic powder, cumin, chili powder, paprika, cayenne pepper

Directions:
In large skillet, begin browning ground beef over medium-high heat.
Meanwhile, dice onion. Add to pan and cook until beef is brown, stirring occasionally.
Add refried beans and mix thoroughly. Turn heat down to medium low.
Add seasonings to taste: these are the rough amounts of spices I use, but I don't measure so much as add till it's right. You can add whatever spices you like, but CUMIN is the magic ingredient that makes it taste like tacos, so don't skip it.
Cook until beans are heated through, serve while still warm.
Use in tacos, on nachos, taco salad, etc. This makes about 3 pounds of filling, and when combined with vegetables, cheese, salsa, etc. our family of 7 can have 2-3 large soft tacos apiece.