xiaoxl/recipe_data huggingface dataset:
The Best Apple Pie Pancakes, Low Fat


Ingredients:
unsweetened applesauce, Cool Whip Free, raisins, Bisquick reduced-fat baking mix, walnuts, Splenda sugar substitute, apple pie spice, water, vanilla extract

Directions:
In a medium bowl, combine applesauce and cool whip free.
Fold in raisins.
Cover and refrigerate while preparing pancakes.
In a large bowl, combine dry baking mix, dry milk powder, walnuts, Splenda, and apple pie spice.
Add water, vanilla extract, and egg white.
Mix well to combine.
Using a 1/3 cup measure as a guide, pour batter onto a hot griddle or skillet sprayed with butter-flavored cooking spray to form 8 pancakes.
Cook over medium heat for 3 to 4 minutes on each side or until lightly browned and bubbles are popping.
For each serving, place a pancake on a plate and top with about 1/4 cup applesauce mixture. Serve at once.
Barilla Rigatoni With Barbeque Ribs & Grilled Asparagus


Ingredients:
rigatoni pasta, chicken broth, mashed potatoes, extra virgin olive oil, grape tomatoes, barbecue sauce, asparagus, parmigiano

Directions:
Cook pasta according to the package instructions. Thin out potatoes by adding them to ½ cup of broth in a bowl. Pre-heat the olive oil in a large skillet.
Blister the grape tomatoes in the skillet over high heat for 2 minutes. Add rib meat and sauté for 2 minutes.
Stir in barbecue sauce, grilled asparagus, and remaining broth. Drain pasta and toss with rib mixture.
Serve on a bed of hot mashed potatoes, and top with the shredded cheese.
Curried Seafood and Vegetables over Rice


Ingredients:
long-grain white rice, onion, carrot, celery, scallions, cod fish fillets, medium shrimp, white wine, reduced sodium soy sauce, garlic, curry powder, salt

Directions:
Cook the rice according to the package directions.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, peppers, carrots, celery, and scallions. Cook, stirring, for 2 minutes, or until the vegetables are bright in color. Transfer to a medium bowl.
To the skillet, add the cod, shrimp, wine or apple juice, soy sauce, garlic, curry powder, and salt. Cover and cook, stirring frequently, for 4 to 6 minutes, or until the fish and shrimp are opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 cube and 1 shrimp.
Add the vegetables to the skillet. Toss to combine. Heat through. Serve over the rice.
Dessert Fruit Skewers


Ingredients:
strawberries, pineapple, honey, lemon, brown sugar, spiced rum

Directions:
Place fruit in marinade (honey, lemon juice and zest, brown sugar] for a few minutes.
Skewer fruit on pre-soaked bamboo skewers. Spray grill with oil and BBQ fruit on medium heat, turning to caramelize marinade. Cook until grill marks form.
Mix hazelnut spread with rum and serve over hot fruit.
I added a handful of fresh, wild blueberries for a little zing.
Option: serve over vanilla ice cream.
Drago's Potato Salad


Ingredients:
small red potatoes, onion, celery, eggs, mayonnaise, spicy brown mustard

Directions:
Dice and boil potatoes until fork tender.
While boiling potatoes, hard boil your eggs.
Let eggs and potatoes cool.
Then peel and dice eggs.
Mix potatoes, eggs, mayo, mustard, relish, onion, celery, cajun seasoning, salt and pepper.
Make sure to mix lightly so not to mash the potatoes.
Chill for no less than 3 hours.
Cranberry Cake With Orange Sauce


Ingredients:
butter, sugar, vanilla extract, cake flour, baking powder, salt, 2% low-fat milk, fresh cranberries, frozen cranberries, sugar, cornstarch, salt, water, butter

Directions:
In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries.
Transfer to a 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack.
For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange peel and extract; mix well. Serve warm sauce over cake.
Spicy Tomato Millet


Ingredients:
onion, garlic cloves, olive oil, water, tomato paste, dried marjoram, dried thyme, dried anise

Directions:
1. Fry onion and garlic in oil, on medium heat, until tender.
2. Add jalapeno and millet. Cook, stirring often, for three minutes.
3. Stir tomato paste into two cups water.
4. Turn heat up to high. Add water-tomato mixture. Add marjoram, thyme, and anise. Add salt and pepper. Stir.
5. Bring to a boil, turn down heat to medium-low, adn cook, covered, for 20 minutes.
6. Turn off heat and let stand 5 minutes, or serve right away (with ginger-roasted vegetables beside]. Enjoy!
Keto Cinnamon Granola
Category: breakfast-and-brunch
By Andrew Long

Grain-free granola. Suitable for the keto (low-carb, high-fat) diet. Enjoy, try it by itself, or use as cereal.

Ingredients:
½ cup coarsely chopped walnuts
½ cup coarsely chopped pecans
½ cup unsweetened shredded coconut
⅓ cup sliced almonds
1 teaspoon ground cinnamon
2 teaspoons granulated erythritol sweetener (such as Swerve®)
1 (1 gram) packet granular sucrolose sweetener (such as Splenda®), or more to taste  (Optional)
2 tablespoons butter, melted

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix walnuts, pecans, coconut, and almonds together in a bowl. Stir cinnamon, erythritol, and sucralose into melted butter; pour over nut mixture and stir to coat. Spread granola in a single layer on a baking sheet. Bake in the preheated oven until crunchy, 8 to 10 minutes. Remove from oven; stir and allow to cool.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 2 cups

Calories: 183.1
Fat: 18.3 g
Saturated fat: 6.2 g
Carbohydrates: 4.3 g
Sugars: 1 g
Dietary fiber: 2.6 g
Protein: 3 g
Cholesterol: 7.6 mg
Sodium: 22.8 mg
Baked Cuban Chicken
Category: world-cuisine
By misskim

This recipe was inspired by a take-out restaurant in Florida and perfected by my mother. For all of you who are looking for a different way to have your chicken, try this recipe! A favorite in this household. Serve with rice and peas or quartered roast potatoes.

Ingredients:
2 (8 ounce) bone-in chicken breasts, cut in half
2  bone-in chicken thighs
2  chicken drumsticks
1  onion, chopped
¾ cup lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons minced garlic
¾ teaspoon ground allspice
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 pinch salt and ground black pepper to taste
cooking spray
1 tablespoon vegetable oil

Directions:
Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray. Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top. Bake in the preheated oven until juices run clear, about 40 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 269.7
Fat: 12.9 g
Saturated fat: 3.3 g
Carbohydrates: 9.5 g
Sugars: 3.6 g
Dietary fiber: 0.9 g
Protein: 28.4 g
Cholesterol: 87.2 mg
Sodium: 217.7 mg
Corn Truffle (Huitlacoche) Quesadillas
Category: world-cuisine
By gem

Huitlacoche (pronounced wee-tlah-KOH-cheh) is a delicious corn fungus packed with nutrients and antioxidants. Known also as the Mexican truffle, it has been considered a delicacy in Mexico for thousands of years and its popularity is rapidly growing in the US and Europe. Enjoy it in these crispy quesadillas.

Ingredients:
2 tablespoons butter
½  onion, chopped
1  garlic clove, minced
1  jalapeno pepper, seeded and chopped
5  fresh epazote leaves
1 pound fresh corn truffles (huitlacoche)
sea salt to taste
10 (6 inch) yellow corn tortillas
1 pound Oaxaca cheese, separated into strings

Directions:
Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm. Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix. Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 5 quesadillas

Calories: 525
Fat: 32.2 g
Saturated fat: 19.5 g
Carbohydrates: 35.6 g
Sugars: 3.1 g
Dietary fiber: 7.8 g
Protein: 27 g
Cholesterol: 107.5 mg
Sodium: 722.9 mg
Holiday Bacon Appetizers


Ingredients:
bacon, brown sugar, parmesan cheese

Directions:
Take a cracker and place a small spoon of brown sugar or Parmesan on top and then you wrap half the slice of bacon around the cracker.
Place the wrapped crakers on a baking sheet.  I also put foil down first so the crackers are easier to remove.
Cook in the oven for 2 hours at 250 degrees.
Let them cool down for about 10 mins before trying to get out of the baking sheet.  They can be delicate when they are hot and break easy.
You can store them in the freezer or just a container if going to eat sooner.  A great appetizer to start off a nice dinner for any occasion.
Peanut Butter Oatmeal Sandwich Cookies


Ingredients:
light brown sugar, butter, egg, vanilla extract, baking soda, salt, ground cinnamon, baking powder, old fashioned oats

Directions:
HEAT oven to 350°F Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended.
COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats.
DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.
BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies.
Stove Top Smoker Whole Smoked Chicken


Ingredients:
roasting chickens, kosher salt, fresh ground black pepper, garlic cloves, lemon wedge

Directions:
Trim any excess skin from the neck end of the chicken and pull out the giblets and any pockets of fat from the cavity.
First brine your birds.  Put the chicken(s] in a stockpot or Dutch oven.  Pour in cold water, one quart at a time until the item is completely covered.  Lift out the bird and stir in 3 tablespoons sea or kosher salt for every quart of water you have added. Return the chicken to the brine.  Set the container of chicken and brine in the refrigerator.  Brine for 1 1/2 hours per pound (minimum of 3 hours].  Dry the chicken, and rub some freshly ground black pepper inside, also add some whole cloves of garlic and a few lemon wedges to the cavity.
Start the chicken(s] breast side up on the smoker rack with the smoker on the stove top. Use 2 1/2 tablespoons cherry or oak wood chips OR 1 1/2 tablespoons hickory wood chips.  Instead of the smoker cover, tent the smoker with heavy-duty aluminum foil.  Smoke 40 minutes over medium heat.
After the chicken(s] have been smoking 30 minutes, set the oven rack in the center position and preheat the oven to 425ºF.  When the chickens are done smoking, remove the aluminum foil and roast the chicken in the oven until an instant-read thermometer inserted into the thickest part of the thigh near the hip joint registers 170ºF, 30-60 minutes, depending on the size and quantity of the chicken(s].
After they have rested for 5-10 minutes, serve hot or at room temperature.  Leftover smoked chicken is delicious in chicken salad, casseroles, and sandwiches.
Easy Shrimp Dinner
Category: world-cuisine
By Stacy

An easy to make shrimp and snow peas dish with an oriental twist. Serve over ramen noodles, rice or pasta.

Ingredients:
2 ½ cups water
3 cubes  chicken bouillon
3 pounds shrimp, peeled and deveined
⅓ cup chopped green onion
¼ cup soy sauce
salt to taste
¼ cup cornstarch
¼ cup cold water
12 ounces trimmed snow peas
4 small ripe tomatoes, diced

Directions:
In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes. Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 183.9
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 10.2 g
Sugars: 3.2 g
Dietary fiber: 1.7 g
Protein: 30.4 g
Cholesterol: 259.5 mg
Sodium: 1296.1 mg
Grass Skirt Cocktail


Ingredients:
triple sec, cherries

Directions:
"Pour ingredients in a cocktail shaker filled half way with ice, shake from the ships, Hula style, pour through strainer into a cocktail or old-fashioned glass, garnish with a cherry. Enjoy!"
Carrots Cointreau


Ingredients:
Cointreau liqueur, brandy, honey, fresh lemon juice, parsley

Directions:
Parboil peeled baby carrots in boiling salted water for 5 minutes. Drain. Place carrots into buttered 1 1/2 quart baking dish.
In a small bowl, combine cointreau, brandy, honey and lemon juice.  Pour mixture over the carrots.  Toss to coat carrots.
Bake at 350 degrees for 15 minutes.  Stir, sprinkle with parsley and serve.
Easy Applewood Burger Sliders


Ingredients:
lean ground beef, onion, barbecue sauce

Directions:
Mix ground beef, onion and Seasoning Mix until well blended. Shape into 6 patties.
Grill over medium heat 3 to 4 minutes per side or until burgers are cooked through (internal temperature of 160°F].
Serve burgers on rolls with barbecue sauce and desired toppings.
Saucy BBQ Pork Chop Skillet


Ingredients:
onion, green pepper, barbecue sauce

Directions:
Brown chops in oil in large non stick skillet on medium heat, 5 minute on each side. Remove skillet, keep warm.
Add vegetables to skillet, cook and stir 5 minute.
Add BBQ Sauce, bring to simmer.
Add chops to skillet, spooning sauce over top.
Simmer 3 to 5 min or until heated through, turning chops once.
Tangerine Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, vanilla yogurt, egg, butter, milk, tangerine, tangerine peel

Directions:
In a bowl, combine first 5 ingredients.
In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
Stir in tangerine and peel.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400 degrees for 18-20 minutes.
Cool for 5 minutes before removing from pan to wire rack.
Simple Borscht


Ingredients:
butter, beetroot, onion, carrot, garlic cloves, caster sugar

Directions:
Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.
Very fruity smoothie


Ingredients:
vanilla yogurt, banana, strawberry

Directions:
"Add all ingredients in blender and mix well."
Thai Fried Rice


Ingredients:
gingerroot, long grain rice, chicken broth, unsweetened coconut milk, raisins, low sodium soy sauce, lime juice, curry powder, Chinese chili sauce, salt, lemon rind, tomatoes, green onion, fresh pineapple, lime juice

Directions:
Saute the gingerroot in the oil in a large skillet until tender.  Add the rice, stirring well; cook for 5 minutes.
Stir in the broth and the next 8 ingredients; bring to a boil.  Cover, reduce heat, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
Stir in the tomato, green onions, pineapple, almonds, and lime juice. Serve as soon as these ingredients have warmed up.
Chicken Mint and Lime Salad


Ingredients:
chicken breasts, of fresh mint, lime juice, white sugar, palm sugar, Thai fish sauce, chili powder

Directions:
Rub the chicken breasts with vegetable oil and grill or pan –fry for about 15 minutes, until tender. Allow to rest.
Pick the mint leaves from the stalks and finely chop half, leaving the rest whole.
Stir the lime juice and sugar with the fish sauce, until the sugar dissolves.  Remove the skin from the chicken and slice the breast finely on the diagonal.
Toss the chicken, chopped mint and chilli powder in the dressing , pile onto a plate, scatter with the whole leaves and serve.
Tuna and Spinach Tortellini Salad


Ingredients:
tuna, red bell pepper, parmigiano-reggiano cheese, olive oil, lemon juice

Directions:
In a saucepan with boiling salted water, cook pasta until tender.  Drain and let cool down.
In a salad bowl, mix all ingredients.  Add salt and pepper.
Baklava


Ingredients:
phyllo dough, butter, walnuts, dry coconut powder, sugar, water, rose water, cardamom, saffron, lemon juice

Directions:
Preheat oven to 350 degrees F.
Butter the bottoms and sides of a 9x13 inch pan.
Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying out as you work.
Fold a phyllo sheet to fit the pan. Place it in the pan and butter thoroughly. Repeat until you have 4 folded sheets layered. Sprinkle 2 - 3 tbsp of walnuts (ground or well crushed] on top. Repeat this step 2 more times.
Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat until you have no more phyllo sheets (you may or may not butter the last layer].
Use a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan.
Bake for about 40-45 minutes or until baklava is golden-brown and crisp.
While baklava is baking, make the syrup as follows: Boil sugar and water until sugar is melted. Dissolve the saffron in 2 tbsp of hot water and add it to the syrup (optional]. Add cardamom to the syrup and simmer for about 15 minutes or until the syrup is slightly thicken. Add the rose water and simmer for one more minute. Remove from the heat and add 1-2 drops of fresh lemon juice. Let the syrup to be cooled.
Remove baklava from oven and immediately pour the syrup over it. Decorate with crushed pistachio or any other nuts of your choice and/or coconut powder. Let cool. Do not cover it until it is fully cooled.
NOTE : You can make the syrup beforehand, store it in the fridge for 1-2 months and use it whenever you want. However, make sure to use the lemon juice drops if you are going with this option. The baked baklava absorbs the syrup better if the syrup is cold.
Gluten Free BBQ Sauce


Ingredients:
garlic cloves, shallot, tomato paste, apple cider vinegar, mustard powder, sea salt, black pepper

Directions:
Warm oil in a saucepan over medium low heat.
Add garlic and shallot; cook until soft.
Add tomato paste, orange juice, vinegar, mustard, paprika, salt and pepper.
Simmer over low heat 15 to 20 minutes, stirring often.
Baste over fish or chicken.
Refrigerate and allow to marinate for 1-3 hours.
Grill and serve.
Banana Peanut Butter Smoothie
Category: drinks
By Barbara Kingston

Love this and powdered peanut butter has fewer calories than regular peanut butter!

Ingredients:
1 cup unsweetened almond milk
1  frozen banana, sliced
½ cup ice, or as needed
2 tablespoons powdered peanut butter
1 tablespoon cocoa powder
1 teaspoon cinnamon

Directions:
Blend almond milk, banana, ice, peanut butter, cocoa powder, and cinnamon together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie

Calories: 232
Fat: 4.8 g
Saturated fat: 0.6 g
Carbohydrates: 46.3 g
Sugars: 22 g
Dietary fiber: 8.1 g
Protein: 7.5 g
Sodium: 232.4 mg
Snapper Vera Cruz


Ingredients:
mahi mahi fillets, onion, garlic, diced tomatoes with juice, green chilies, cilantro, capers, salt, pepper, paprika

Directions:
Preheat oven to 400°F/200°C.
Saute onion 5 minutes in EVOO until soft, add garlic and cook 1 more minute.
Stir in tomatoes, chilies and cilantro and cook about 10 minutes until thickened.
Arrange fillets in baking dish, sprinkle with salt, pepper and paprika and cover with sauce.
Top with capers and cover with foil.
Bake 20 minutes.
Vegetarian Cabbage Vegetable Soup


Ingredients:
yellow onion, garlic cloves, carrots, vegetable broth, water, basil, oregano, zucchini, celery, green beans, head of cabbage

Directions:
Spray a large stock pot with cooking spray and saute onion, garlic, and carrots over medium heat, about 5 minutes until beginning to soften. Add a couple tablespoons of the broth if needed to prevent browning.
Add the V8, broth, water, soup mix, and seasonings. Turn heat to high.
Chop remaining vegetables into slices, or bite-size pieces, and add to pot. Stir.
Once soup reaches a boil, turn heat to low and simmer for an hour.
Wonderful served with crusty bread.
Hot Pickled Eggs a La Huy Fong


Ingredients:
eggs, vinegar, water, hot chili sauce, garlic cloves, red pepper flakes, salt

Directions:
Place hard boiled and peeled eggs into a large sterilized glass jar.
In large saucepan, combine vinegar, water, chili sauce, garlic cloves, red pepper flakes and salt.  Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Pour brine over eggs in the glass jar.  Seal with lid.  Let cool to room temperature and then transfer to the refrigerator and let pickle for at least 10 days (2 weeks is better], stirring once daily.
If you have a large enough jar, you can use 3 dozen eggs instead of 2.  There is plenty of brine for it.
Swiss "french" Salad Dressing


Ingredients:
salt, pepper, mustard, olive oil, sugar, vinegar, egg, water

Directions:
Blend together all the ingredients except the water in a blender or food processor until smooth.
Add enough water to give a lightly coating consistency.
Put in a screwtop jar and place in the refrigerator until needed.
Use within 3-4 days.