xiaoxl/recipe_data huggingface dataset:
Mint Cooler
Category: drinks
By CAJNCHEF

This minty lime juice drink is just what the doctor ordered for a really hot climate!

Ingredients:
½ cup lightly packed fresh mint leaves
2 cups lime cordial
2 cups club soda
4 slices  lime

Directions:
Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 173.7
Carbohydrates: 46.3 g
Sugars: 45.4 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 16.2 mg
My Favorite Apple Pie


Ingredients:
granny smith apples, sugar, flour, cinnamon, nutmeg

Directions:
Place peeled and sliced apples in a large bowl., Mix all the rest of the ingredients with the apples., Place mixture into an unbaked pastry crust., Top with remaining pastry crust., Bake at 375 degrees for 40-45 minutes.
Banana Bread Biscotti


Ingredients:
"raw sugar"

Directions:
Preheat the oven to 325F and line a baking sheet with parchment or silicone.
Slice the loaf into "sticks" (I cut slices, then cut those in half width-wise] and place on the sheet.
Sprinkle evenly with sugar.
Bake for 20-30 minutes, depending on how moist the banana bread was originally. Cool on the sheets.
Fresh Cranberry Sauce With Mandarin Oranges


Ingredients:
sugar, Splenda granular, water, fresh cranberries, mandarin oranges

Directions:
Combine sugar and water in a medium saucepan.
Bring to boil; add cranberries, return to boil.
Reduce heat and boil gently for 10 minutes, stirring occasionally.
Add can of Mandarin oranges.
Cover and cool completely at room temperature.
Refrigerate until serving time.
Makes 2 1/4 cups.
Bar Chicks - Blackened Chicken Sliders
Category: meat-and-poultry
By Christina S. Wall

I liked these that a local restaurant chain made so much, I came up with my own take on this. Blackened chicken with a chipotle aioli and caramelized onion just complement each other well. These are good mini-sized or meal-sized. It's easy to prep ingredients ahead of time and just cook the chicken when you are ready. For large sandwiches, cut each chicken breast into 2 pieces.

Ingredients:
Marinade:
2 cups white wine
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon Worcestershire sauce
4  skinless, boneless chicken breast halves, each cut into 4 pieces
Blackened seasoning:
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons white sugar
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground oregano
Chipotle aioli:
½ cup mayonnaise
1 tablespoon chopped fresh chives
1 clove garlic
1 teaspoon lime juice
½ teaspoon ground chipotle chile pepper
salt and ground black pepper to taste
Caramelized onion:
1 tablespoon olive oil
1 tablespoon butter
1 large onion, cut into thin rings
1 tablespoon butter
1 tablespoon olive oil
cooking spray
4 slices American cheese, cut into 4 strips
16  small rolls, split and toasted

Directions:
Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours. Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container. Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator. Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat. Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side. Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.

Prep time: 30 mins
Cook time: 30 mins
Total time: 9 hrs
Yields: 4 servings

Calories: 1045.6
Fat: 53.7 g
Saturated fat: 15.9 g
Carbohydrates: 74.2 g
Sugars: 12.9 g
Dietary fiber: 3.9 g
Protein: 45 g
Cholesterol: 124.1 mg
Sodium: 3531.7 mg
Steak Madrid of Blairtown


Ingredients:
yellow onion, tomato sauce, diced green chilies, flour, top round beef, butter, red wine, beef broth, kosher salt, pepper, fresh chives, olive oil

Directions:
Preparation.
Preheat Oven to 350 degrees.
Dice onion finely.
In bowl or prep dish, add flour and season generously with salt and pepper and combine thoroughly.
Dredge cutlets on both side in flour mixture.
In saute pan, coat bottom with Olive Oil, heat to medium.  Test to see if pan is hot, simply take a bit of flour and if it sizzles, it is hot enough.   Once hot, brown each side of the cutlet (approximately 2-3 minutes].  Remove from pan and set aside.
Turn burner to low and melt butter.  Once melted add the red wine and deglaze pan.  Once liquid is approximately reduced by half, then add onions and cook until translucent.  Then add tomato sauce.
Meanwhile in glass measuring cup, whisk gravy mix into beef stock.   Once blended, combine with sauce on cooktop and lastly add Green Chiles.
Allow sauce to boil and remove from heat.
In oven proof pan, pour sauce into the bottom and place cutlets into the sauce.
Cover and bake for 45 minutes.
Once 45 minutes has elapsed, remove from oven and add cheddar cheese to the melt.
Return to oven for 15 minutes.
Serve over rice and garnish with fresh chives.
Slow-Cooker BBQ Pork Sandwiches


Ingredients:
boneless pork shoulder, onions, barbecue sauce, American cheese

Directions:
Place meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours].
Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.
Fill rolls with meat mixture and top with cheese single just before serving.
Tips: Feeding a crowd? Prepare as directed, doubling all ingredients. Makes 16 servings. For added color and texture, serve with a mixed green salad tossed with your favorite Kraft Lite Dressing.
Variations: Substitute the barbecue sauce: Prepare using Kraft Hickory Smoke Barbecue Sauce, Kraft Sweet Honey Barbecue Sauce or BULL'S-EYE Memphis Style Barbecue Sauce.
Easy Cod Fish Fritters


Ingredients:
olive oil, red bell pepper, onion, garlic cloves, scallions, egg, milk, cod, flour, baking powder

Directions:
Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.
Chinese Chicken


Ingredients:
chicken wings, chicken parts, soy sauce, water, garlic, mustard powder, dark brown sugar, ginger powder, ginger

Directions:
Mix everything but chicken in a large glass bowl or plastic zip-lock bag.
Taste for sweet/sour balance and correct if necessary.
Add chicken and marinate for at least 2 hours and up to 24 (please keep refrigerated].
Arrange chicken in a shallow baking dish and add some marinade if you wish (I have always done it this way without sickness since you then cook everything for quite some time, however, if you're concerned reserve some marinade before you add the chicken].
Baking times/temps vary depending on whether you're making wings or parts- they are as follows: Wings only- set oven to 325 and cook the wings for 1 1/2 hours turning and basting approximately every 1/2 hour.
Chicken parts- set oven to 375 and cook the chicken for approximately 45 minutes turning and basting at the halfway point.
If using boneless skinless breasts I would reduce the cooking time to 30 minutes and then check every 5 minutes until the breasts are cooked through but not dried out.
I serve this with plain white rice, but fried rice would be equally delicious.
More Green Than Usual Salad


Ingredients:
romaine lettuce, red leaf lettuce, peas, broccoli, tomatoes, green pepper, green onions, alfalfa sprout, fresh cilantro, olive oil, lemon juice

Directions:
Cut the two lettuces into bite size pieces.
After cooking the sno peas and broccoli run it under cold water so it is cooled down immediately and won't heat the other vegetables.
Cut the other vegetables into smaller pieces (the green leaves have to stand out].
toss the veggies.
Finely mince the fresh cilantro.
Add the lemon juice, olive oil, and salt and pepper.
Let refrigerate for one hour.
Gnocchi Di Ricotta E Spinaci (Ricotta and Spinach Gnocchi )


Ingredients:
spinach, ricotta cheese, parmesan cheese, nutmeg, salt, fresh ground black pepper, plain flour, butter, rosemary, sage, oregano, marjoram

Directions:
Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the remaining liquid as possible, chop finely and place in a medium-large-sized bowl.
Add the ricotta, half the parmesan, the nutmeg and the egg yolks and season to taste with the salt and freshly ground pepper; shape the mixture into balls and dust lightly with flour.
Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time and, once they rise to the surface, remove them with a slotted spoon, set aside on a serving dish and keep warm; once all the gnocchi have been cooked, melt the butter and add to it the herbs of your choice; pour the herbed butter over the gnocchi; sprinkle with the remaining parmesan and serve.
HELLMANN'S (COPYCAT) MAYONNAISE


Ingredients:
white vinegar, water, salt, salt, sugar, granulated sugar, bottled lemon juice

Directions:
Whisk the egg yolk by hand for 15 seconds.
Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
Stir until salt and sugar are dissolved.
Add half of this solution to the egg yolk and whisk for another 15 seconds.
Pour 1 cup of canola oil (or soybean oil] into a plastic squirt bottle.
This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
When you have used about half of the oil, your mayonnaise should be very thick.
Add the remaining vinegar solution.
Whisk.
Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
Your mayonnaise should be thick and off-white in color.
Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
Keep up to 2 weeks in your refrigerator.
Sesame Soy Dressing With an Italian Twist


Ingredients:
carrot, apple, onion, garlic clove, salt, white pepper, anchovy paste, soy sauce, olive oil

Directions:
Coarsely chop carrot, apple, onion, and garlic., Place all ingredients in a blender or food processor. Puree until smooth.
Bacon Wrapped Porchetta


Ingredients:
boneless pork loin roast, bacon, olive oil, Dijon mustard, garlic cloves, fresh sage, fresh thyme, fresh rosemary, sea salt, cracked black pepper, water, dry white wine

Directions:
Preheat oven to 325°F.
Open up roast so it's flat on cutting board and cover with plastic wrap. Flattening roast to 3/4-in. thickness; remove plastic wrap. Season front and back with half salt/pepper/garlic salt.
In a small bowl combine oil, mustard, garlic, remaining salt/pepper/garlic salt, and herbs; rub mixture into inside of roast. Roll up tightly jelly-roll style, starting with a long side.
Wrap with strips of bacon and then tie several times with butchers twine.
Place roast in deep baking pan lined with roasting rack. Pour water and wine in bottom of pan. Cover tightly with foil. Bake for 2 hours.
Uncover and based with juices at bottom of pan. Continue baking 30-35 minutes longer or until a meat thermometer reads 160° and bacon is crispy.
Let rest for about 10 minutes then transfer to cutting board. Remove twine and  slice.
Blueberry Torte
Category: desserts
By FoodFan

This is a wonderful cheesecake-type dessert that is great for holidays or potlucks.

Ingredients:
2 (4.8 ounce) packages graham crackers, crushed
½ cup butter, melted
½ cup white sugar
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup whipped topping (such as Cool Whip®)
1 (21 ounce) can blueberry pie filling

Directions:
Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour. Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping. Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.

Prep time: 15 mins
Total time: 5 hrs 15 mins
Yields: 1 torte

Calories: 407.5
Fat: 17.9 g
Saturated fat: 10.6 g
Carbohydrates: 59.5 g
Sugars: 45.2 g
Dietary fiber: 1.9 g
Protein: 3.3 g
Cholesterol: 40.9 mg
Sodium: 256.3 mg
Vegan Peanut Butter Cookies!


Ingredients:
sugar, brown sugar, peanut butter, shortening, vegan butter, applesauce, egg substitute, water, all-purpose flour, baking soda, baking powder, salt

Directions:
Heat Oven to 375.
Put all ingredients into a medium size bowl in order of ingredients listed.
Mix all ingredients together until well mixed.
Take Spoon size pieces and roll them into balls and put them 2 inches apart on an ungreased cookie sheet.
Flatten in crisscross pattern with fork.
Bake 9-10 Minutes or until light brown.
Once out of oven, move to a wire rack or large plate and let cool for 5-10 minutes.
ENJOY!
Cabbage and Potato Bake


Ingredients:
cabbage, idaho potatoes, lean bacon, yellow onions, salt, ground black pepper, low sodium chicken broth

Directions:
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
Breakfast Casserole


Ingredients:
cheddar cheese, green pepper, red bell pepper, prosciutto, eggs, nonfat milk, kosher salt, fresh ground black pepper, dry mustard, Worcestershire sauce, parmesan cheese

Directions:
Preheat oven to 350°F Spray a 1 1/2 qt straight sided baking dish (a souffle dish] with non-stick spray.
In a large bowl, toss bread, cheese, onions, peppers and prosciutto together.
In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Stir in salt, pepper, mustard and worcestershire. Pour over bread mixture and let stand 10-15 minutes while oven gets hot.
Pour mixture into prepared dish. Set dish on a baking sheet and place into oven. Bake 45 minutes. Sprinkle with parmigiano and bake another 15-20 minutes until puffy and browned.
Penne with Mushrooms
Category: main-dish
By pigmrtn

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Ingredients:
1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 413.8
Fat: 19.5 g
Saturated fat: 4.8 g
Carbohydrates: 47.4 g
Sugars: 2.7 g
Dietary fiber: 3.7 g
Protein: 13.6 g
Cholesterol: 12 mg
Sodium: 104.6 mg
Whole Wheat Flour Tortillas


Ingredients:
salt, baking powder, shortening, water

Directions:
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the shortening with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.  Cover with saran wrap and rest dough for 30 minutes.
Divide the dough into approximately 8 equally sized pieces for large tortillas, make each piece into a ball.  Lightly flour your surface and rolling pin to roll each dough ball into a thin, round tortilla.  Roll out from the center of each dough ball, picking up and turning 90 degrees every time you roll to get a round tortilla.  It will almost feel like you are rolling out pizza dough.
Preheat a large skillet over medium-high heat.
Place tortilla in a dry, hot skillet (we like hot cast iron skillets] for 5 seconds on the first side and 5 seconds on the second size.  The tortillas will become slightly bubbly and turn a slight golden/brown.
Once cooked, stack and wrap tortillas in a damp towel or toweled tortilla warmer so they will not become crunchy while you finish cooking the remaining tortillas. The tortillas will come out soft and beautiful.
Maryland Crab Soup


Ingredients:
carrots, boiling potato, yellow onion, celery, fresh corn kernels, Worcestershire sauce, red pepper flakes, plum tomatoes, lump crabmeat, water, salt, black pepper

Directions:
Combine carrots, potatoes, onions, celery, green beans, corn, peas, Worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.
Add crabmeat to soup and simmer 35 minutes more, stirring often. Season to taste with salt and pepper.
Fabulous Mediterranean-Style Scallop Paella


Ingredients:
sea scallops, bell peppers, celery & leaves, yellow onion, green onions, garlic cloves, extra virgin olive oil, butter, basmati rice, water, diced tomatoes, chicken bouillon granules, bay leaf, rosemary sprigs, dried rosemary, saffron threads, ground turmeric, cayenne pepper, red pepper flakes, salt, fresh ground black pepper, sugar snap pea, fresh parsley, lemons

Directions:
Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
Now, add the olive oil and butter to the pan. Saute bell peppers, celery,  onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
Rinse and drain the scallops, in a colander (no need to pat dry].
Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon]. Enjoy!
Gluten-Free & Dairy-Free Coconut Cookies


Ingredients:
cornstarch, sugar, margarine, unsweetened coconut

Directions:
Sift together the corn starch and flour in one bowl.
Mix the margarine and sugar until fluffy in another bowl (I did this by hand].
Add vanilla or orange extract, if using, to the margarine mixture.
Add flour mixture to margarine mixture and mix until combined.
Using a tablespoon measure, spoon onto a very lightly greased cookie sheet.
Bake at 350F for about 20 minutes until golden brown on the edges.
This will make about 16 cookies (2" in diameter].
You can drizzle with some melted chocolate after they have cooled for the extra flavor and visual effect.
Egg Roll in a Bowl
Category: uncategorized
By Chef John

You might think this was invented to avoid all of that time-consuming wrapping and messy deep-frying, but it wasn't! It was invented by the keto people, because they can't eat egg roll wrappers-but this guy can. So, instead of what's really egg roll filling in a bowl, we're doing the real thing in all of its tasty and textural glory. Garnish with more green onions if desired.

Ingredients:
6  (3.5 inch square) wonton wrappers
2 teaspoons vegetable oil
3 ½ cups shredded green cabbage
1 cup julienned carrot
¼ cup julienned red bell pepper
⅓ cup thinly sliced green onions
2 cloves garlic, finely minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sake
¼ teaspoon sesame oil
1 teaspoon white sugar
½ teaspoon freshly grated ginger
1 pinch cayenne pepper
¼ teaspoon white pepper
1 teaspoon ketchup
½ teaspoon cornstarch
½ pound ground pork

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly. Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve. Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside. Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve. Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes. Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 462.5
Fat: 22.2 g
Saturated fat: 7 g
Carbohydrates: 38 g
Sugars: 12.7 g
Dietary fiber: 7.4 g
Protein: 26.8 g
Cholesterol: 75.5 mg
Sodium: 1202.4 mg
Cheesy Broccoli Soup


Ingredients:
potato, broccoli, water

Directions:
In medium saucepan, combine potato, broccoli, and water; cover and simmer 10 min or until potato is tender.
Puree with goat cheese & season with salt & pepper.