xiaoxl/recipe_data huggingface dataset:
Tender Oven Baked Pork Chops


Ingredients:
onion, Kitchen Bouquet, cold water, margarine, fresh mushrooms

Directions:
Take pork chops and season both sides generously with Lawry's Seasoning Salt and Paula Deen's House Seasoning.
If you do not have Paula Deen's Seasoning you can make your own by mixing 1 cup of salt with 1/4 cup of pepper and 1/4 cup of garlic powder. You can put it in a shaker bottle and use for up to 6 months.
Melt 1/4 cup of the margarine in a large frying pan. On medium to medium high heat, brown the chops on both sides. So they have a pretty brown color to them. About 3 to 4 minutes on each side.
Spray a roaster pan with cooking spray.
Slice up a medium size onion and layer the bottom of the roaster pan.
Layer the browned up chops over the onion. DO NOT let the chops overlap. It is important that they are in a single layer.
In a separate mixing bowl, mix together the water, dry gravy mix, gravy darkener and the cream of mushroom soup. Season this to taste with the Lawry's Seasoning Salt and Paula Deen House Seasoning.
Pour this mixture over the pork chops.
Melt the last 1/4 cup of butter in the frying pan, and saute the thinly sliced fresh mushrooms. I season them with salt and pepper and a splash of Italian dressing.
Put a pile of the mushrooms on the top of each of the pork chops. Or you can also just mix the sauteed mushrooms in with the gravy. I have done it both ways.
Bake COVERED at 300°F for two and a half hours. Do not remove the cover at all while baking.
The gravy thickens up on its own. Just serve pork chops on a platter accompanied with homemade mashed potatoes, vegetable and salad.
Lower Fat Cheese Fries


Ingredients:
potatoes, milk, butter, salt, pepper, cheddar cheese, parsley

Directions:
Grease 9x13 pan., Rinse potatoes in collander under running water and pat dry., Arrange potatoes in pan so they don't touch each other., Pour milk over potatoes., Divide butter into several small pieces and dot evenly over potatoes., Sprinkle with salt and pepper., Cover with foil and bake at 425F for 25 minutes., Remove and add cheese evenly., Cover and return to oven for 5 more minutes., Garnish with chopped parsley and serve.
Apple-Barbecued Ribs


Ingredients:
onion, garlic, applesauce, ketchup, parsley, honey, lemon juice, Worcestershire sauce, salt, prepared mustard, ground ginger, pepper

Directions:
Pull the membrane off the back of each slap of ribs.  Cut the ribs into serving-size pieces.  Place in a large Dutch oven.  Add water to cover; bring to a boil.  Cover, reduce heat, and simmer for 30 minutes. Drain ribs, and set aside.
Saute the onion and garlic in oil in a medium saucepan until tender. Stir in the remaining ingredients; bring to a boil.  Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally.  Remove the sauce from the heat, and set aside.
Grill the ribs over low coals for 40 minutes, turning frequently. After they have cooked for 40 minutes, baste with the sauce.  Grill an additional 20 minutes or until they reach the desired level of doneness. (I wait until I can pull a bone out]. Make sure you turn the ribs often and baste frequently with the sauce.
Serve the ribs with the remaining sauce.
Simple Quick & Easy Hamburger Hash


Ingredients:
hamburger, onion, mushroom, garlic clove, macaroni, flour, cheddar cheese, pepper

Directions:
In a microwavable casserole dish, cook hamburger on high for approximately 5 minutes.
Saute mushrooms very lightly in fry pan,using pan spray.
To partially cooked hamburger, add onion, mushrooms, beef flavor,garlic, flour mixed with enough water to form a paste --
Stir well and cook again at medium level power for another 5 minutes --
Now add enough water to create a little more gravy. Also add the precooked macaroni & grated cheese.
Cook again on medium power until hot,5 to 10 minutes -- .
Brownie Mix in a Jar II
Category: desserts
By Lisa

Adorable jars with decorative instruction tags are sure to please, and this delicious brownie mix is the perfect gift for any occasion. Have a baked batch handy when giving the jars so that everyone will know they're in for a treat!

Ingredients:
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
⅔ cup unsweetened cocoa powder
2 ¼ cups white sugar
½ cup chopped pecans

Directions:
Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE:  Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass. Attach a tag with the following instructions:  Brownie Mix in a Jar  1.  Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan.  2.  Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan.  3.  Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 dozen

Calories: 117.5
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 25.4 g
Sugars: 18.9 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Sodium: 117.8 mg
Iced Mocha Coffee


Ingredients:
ground cinnamon, nutmeg, milk, brown sugar, vanilla extract

Directions:
Combine the coffee grounds, cinnamon, and nutmeg in the coffee filter of an automatic coffee pot.  Make sure they are well mixed.
Brew coffee.
While coffee brews, warm milk in a small saucepan.
When milk is warm, add the brown sugar and chocolate syrup.  Stir until everything is mixed together and the sugar is completely dissolved.
Add the vanilla extract to the milk mixture and stir to combine.
Pour the milk mixture into a separate container large enough to hold it and the coffee.
Pour in the brewed coffee and shake to mix it up.
Place the mixture into the refrigerator or freezer to cool.  Alternatively, just drink it warm.
NOTE:  Make sure that you mix the coffee grounds, cinnamon, and nutmeg together before you brew the coffee.
NOTE:  You don't necessarily need to pour the coffee and milk mixture into a separate container, that's just my preference.  If you have a large enough pot, you can just pour the coffee into there but make sure its mixed well.
Parmesan Crusted Baby Carrots
Category: side-dish
By Becky Taylor

A simple and delicious way to create a carrot side-dish.

Ingredients:
1 pound carrots, chopped
2 teaspoons butter
¼ cup Parmesan cheese

Directions:
Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain. Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes. Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 57.3
Fat: 2.5 g
Saturated fat: 1.5 g
Carbohydrates: 7.4 g
Sugars: 3.6 g
Dietary fiber: 2.1 g
Protein: 2 g
Cholesterol: 6.5 mg
Sodium: 112.8 mg
Creole Eggs


Ingredients:
onion, green bell pepper, celery ribs, garlic cloves, bay leaf, unsalted butter, diced tomatoes, tomato juice, Worcestershire sauce, paprika, cornstarch, English muffins, hard-boiled eggs

Directions:
Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap.  Cut a small slit in plastic wrap to vent.  Microwave on high for 4 minutes.
Drain liquid from tomatoes into a small bowl; set aside.
Add tomatoes to vegie mixture in the glass measure.  Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well.  Cover again and microwave on high for 3 minutes.  Remove bay leaf.
Using a small wire whisk, blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce.  Cover again.  Stirring midway through cooking, microwave on high for 3 minutes or until sauce is bubbly and thickened.
Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.
Sweet and Sour Couscous Salad


Ingredients:
water, salt, apple, celery, walnut pieces, raisins, plain yogurt, lemon juice, cider vinegar, honey, celery seed, pepper

Directions:
For the salad:  In a small saucepan, bring water and salt to boiling.  Stir in couscous.  Cover and remove from heat.  Let stand for 10 minutes.  Transfer to a medium bowl.  Cover and chill in the refrigerator.
Once chilled, stir apple, celery, walnuts and raisins into the chilled couscous.
For dressing:  In a bowl, combine remaining ingredients (yogurt through pepper].  Pour dressing over salad.  Toss gently to combine.  Chill in the refrigerator for at least one hour and up to 24 hours.  Makes 6 side-dish servings.
Pancakes (No All Purpose Flour)


Ingredients:
eggs, banana, cinnamon, honey

Directions:
Cut banana in three pieces and put it in a blender or hand mixer or bowl.
Add eggs and remaining ingredients and blend till mixture is smooth.
Spray cooking spray in a frying pan and pour mixture in it, however big you want your pancake. fry 3-4 minutes on one side then flip till other side is done. (1-2 minutes]  put them on a plate and add butter or syrup or fresh fruit and any of your other favorite toppings and enjoy.
Egg Nog


Ingredients:
milk, eggs, sugar, heavy cream, vanilla, cinnamon

Directions:
"Mix all ingredients well and serve cold."
Hot Apple Bites


Ingredients:
apple, cinnamon, yogurt

Directions:
Slice the apple into half and cut off the gross bits. Turn it onto its flat side and chop into small pieces(cubed is good].
Place in a microwave-proof dish and microwave at 100% for two minutes.
Sprinkle with cinnamon if desired. Also, try stirring it into yoghurt.
Dig in!
Creamy Mustard Dipping Sauce for Shellfish
Category: appetizers-and-snacks
By lutzflcat

Stone crab claws are traditionally served with a creamy mustard sauce in Florida, but you'll be surprised how tasty steamed shrimp are with this sauce, as well. So forget about that ketchup-horseradish sauce one typically eats with shrimp, and try a new dipping sauce.

Ingredients:
1 cup mayonnaise
4 teaspoons dry mustard powder (such as Colman's®)
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1 teaspoon half-and-half
1 teaspoon lemon juice
½ teaspoon sriracha sauce
salt to taste

Directions:
Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

Prep time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 207.7
Fat: 22.5 g
Saturated fat: 3.3 g
Carbohydrates: 1.5 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 10.7 mg
Sodium: 206.6 mg
Vietnamese Lettuce Rolls With Spicy Grilled Tofu


Ingredients:
low-fat tofu, lime juice, honey, lemongrass, soy sauce, black pepper, garlic, romaine lettuce, carrots, cucumbers, purple cabbage, green beans, basil leaves, cilantro leaf, mint leaves

Directions:
Cut tofu crosswise into 12 (1/2-inch] slices.
Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu; place something heavy on top of cutting board. Let stand 30 minutes to 1 hour. (Tofu is ready when a slice bends easily without tearing or crumbling.]
Arrange tofu in a single layer in a 13 x 9-inch baking dish.
Combine juice and the next 6 ingredients (juice through garlic] in a small saucepan, and bring to a boil. Cook 1 minute, stirring until honey dissolves. Pour over tofu. Cover and let stand at room temperature 1 hour.
Prepare grill.
Remove tofu from dish, and reserve marinade. Coat tofu with cooking spray. Place tofu on grill rack coated with cooking spray. Grill 3 minutes on each side or until browned.
Remove 12 large outer leaves from lettuce head; reserve remaining lettuce for another use. Remove bottom half of each lettuce leaf; reserve for another use.
Place 1 tofu slice on each lettuce leaf top. Top each leaf top with 2 teaspoons cilantro, 3/4 teaspoon peanuts, 3 mint leaves, 1 carrot strips, 1 pepper strip, 1 green bean and 1 basil leaf. Wrap leaf around toppings. Serve with reserved marinade.
Crabsticks and Mushroom Sandwich Toast


Ingredients:
lettuce, onion, cheese, olive oil

Directions:
Place the green lettuce on top of two slices of bread followed by the round onion slices then distribute the shimeji mushrooms evenly on top.
Use your hands to shred each of the crab sticks then put it on top of the mushrooms.
Add some grated cheese on top. Add about a quarter teaspoon of aonori (dried green laver] on top of the cheese.
Preheat your sandwich maker.
Toast your sandwich until brown and crispy.
Bruschetta


Ingredients:
roma tomatoes, fresh basil, garlic cloves, garlic clove, red onion, olive oil, kosher salt, black pepper, French baguette

Directions:
Preheat your oven on the broiler setting.
Prepare a pot of salted boiling water to blanche the tomatoes.  Fill a large bowl with ice water and set aside.  Cut a cross shape in either end of the tomatoes and immerse them in the boiling water for about 10-15 seconds.  Remove the tomatoes and place them in the ice water to stop the cooking.  Then, peel the skin off the tomatoes and dice them.
Combine the tomatoes, basil, garlic, onion, salt, pepper and balsamic vinegar.
Rub the olive oil on the baguette slices with a pastry brush and place them in the oven until toasted, about 1-2 minutes.
Pour the rest of the olive oil into the tomatoes.
Remove the bread from the oven and rub them with garlic.
Scoop the tomatoes onto the bread and serve.
Covershot Pasta Primavera


Ingredients:
fresh asparagus, fresh green beans, spaghetti noodles, half-and-half, chicken broth, salt, black pepper, ground nutmeg, olive oil, garlic cloves, grape tomatoes, fresh parmesan cheese, flat leaf parsley, fresh parmesan cheese

Directions:
Bring a large pot of water to a boil.  Add asparagus and green beans and cook 4 minutes.  Add peppers and cook 1 more minute.
Scoop out veggies with a large slotted spoon and place in a colander then rinse under cold water.
Add pasta to the already boiling water and cooking following package directions (about 9 minutes].  Drain and return to pot.
While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small saucepan.  Bring to a simmer over medium heat.
Heat a large nonstick skillet over medium high heat and add olive oil and garlic and cook 30 seconds.  Add cooked veggies and the grape tomatoes, cook and stirring a few times for about 2 minutes. Spoon veggies into pasta pot.
Stir grated cheese into half and half mixture.  Then add this to the pasta pot and gently stir in parsley until all ingredients are combined.  Allow to stand 5 minutes before serving.  Dish out servings and top with additional grated Parmesan cheese if desired.
Low Fat Curried Butternut Squash and Carrot soup


Ingredients:
carrots, onion, garlic, curry powder, fat free chicken broth, water

Directions:
Remove seeds from squash, peel if desired.
Cut into uniform size chuncks.
Place all ingredients except half& half in pressure cooker.
Cook on high pressure for 8 minutes.
Allow pressure to dissipate.
When it is safe to open the cooker, do so.
You may remove the skin from the squash at this time if you wish, though I did not bother.
Use an immersion blender to puree the soup.
Add the half& half, and puree some more.
This is a very think soup, add more chicken broth or water to thin if desired.
Add S& P and add'l curry powder to taste.
This recipe contains Olestra (from the pringles] which causes dietary upset in some individuals.
Leave them out if this is a problem.
Tasty Chickpeas


Ingredients:
chickpeas, olive oil, mustard seeds, tomatoes, curry powder, sesame seeds, sea salt, coriander powder, turmeric

Directions:
Heat oil in a heavy skillet.
When hot add mustard seeds.
When seeds pop, add tomato and curry powder.
Cook a couple minutes then add remaining ingredients, stir, and cook 2-3 minutes or till heated through.
Easy Fried Spinach
Category: side-dish
By roteir

This is a dish I stumbled across while I was in China and tried to emulate.  Of all my various original recipes, this is the one of my families favorites.  It is simple, requires few ingredients and is easy and fast.

Ingredients:
¼ cup canola oil
¼ cup unsalted butter
2 (10 ounce) bags fresh spinach leaves
8 cloves garlic, thinly sliced

Directions:
Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 178.1
Fat: 17.4 g
Saturated fat: 5.6 g
Carbohydrates: 4.8 g
Sugars: 0.4 g
Dietary fiber: 2.2 g
Protein: 3 g
Cholesterol: 20.3 mg
Sodium: 76.5 mg
Chewy Peanut Butter Bar


Ingredients:
margarine, brown sugar, sugar, peanut butter, egg, flour, salt, baking powder, vanilla

Directions:
Cream margarine and sugars together.
Add peanut butter; cream
Add eggs; beat some more.
Add vanilla.
Sift together dry ingredients;  add to peanut butter mixture.
Spread in greased 12x18x2 pan.
Bake at 350° for 25 to 30 minutes.
Aunt Ida-Mae Parker's Daughter Gina's Banana Nut Bread


Ingredients:
shortening, sugar, eggs, flour, baking powder, salt, baking soda, banana, walnuts

Directions:
Preheat oven to 350°F., Mix shortening and sugar., Add eggs and beat well until creamed., Mix flour, baking soda, salt, and baking powder together., Alternate adding dry ingredients, mashed bananas, and walnuts until well mixed., Pour batter into well greased 9" x 5" loaf pan and bake 50 minutes.
Weiner Schnitzel


Ingredients:
salt, pepper, all-purpose flour, eggs, milk, lemon wedge

Directions:
Pat the pork cutlets dry with paper towels.
Season them with salt and pepper.
Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and milk in another, and bread crumbs in the last.
Beat the eggs and milk together.
Dredge each of the pork cutlets first in flour, then egg wash and then the bread crumbs.
Transfer the coated cutlets to a platter.
Heat a large straight sided skillet, add  vegetable oil over medium-high heat.
Carefully, transfer the coated cutlets into the hot oil to fry.
Since they are so thin, the pork will cook very quickly, about 2 minutes per side.
Drain the cutlets on a paper towel lined plate.
Serve with lemon wedges.
Yummy Sweet Tea


Ingredients:
sugar, lemon juice

Directions:
Put sugar, lemon juice and tea bags  in 2 quart pitcher., Bring water to boil in tea kettle., Pour boiling water into 2 quart container with other ingredients., Place lid on 2 quart pitcher and allow tea to steep for 5 minutes., Remove tea bags and add cold water until it is full to the 2 quart line., Mix well add ice and serve.
Chocolate Ice Cream With Chocolate Fudge Chunks


Ingredients:
heavy cream, evaporated milk, salt, sweetened condensed milk, vanilla extract, chocolate, chocolate, sugar, water, salt, vanilla extract, heavy whipping cream, vanilla extract

Directions:
Chocolate Fudge Chunk Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk and salt.  With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens.  Stir sweetened condensed milk and chocolate syrup together in a bowl until it is mixed well.  Slowly drizzle in sweetened condensed milk/chocolate syrup mixture starting mixer speed at low and gradually increasing it to high.  Beat on high speed until stiff peaks form.  Add vanilla extract.  Beat until it is well blended, maintaining stiff peaks.  Spread one-quarter ice cream on the bottom of a freezer-safe container.  Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.  Spread one-quarter ice cream evenly over the chocolate fudge chunks.  Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks.  Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly.  Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks.  Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks.  Scatter ½ cup chocolate fudge chunks over the top layer of ice cream, distributing evenly.  Cover tightly.  Freeze until firm and completely solid, about 8-10 hours.
Chocolate Syrup:
In saucepan, whisk cocoa powder, sugar, water and salt.  Bring to a rolling boil over medium heat.  Boil for 1 minute, stirring constantly.  Remove from heat.  Stir in vanilla extract.  Cool completely.
Chocolate Fudge Chunks:
Line an 8x8-inch pan with foil.  Set aside.  Add all ingredients into a double-boiler.  Stir and melt until the chocolate is melted and completely smooth.  Pour in an even layer into prepared pan.  Refrigerate or freeze until set.  Remove foil from large chocolate bar and place on a cutting board.  While still cold, cut into ½-inch cubes.  Keep refrigerated or frozen.
Sweet Potato Fries


Ingredients:
sweet potatoes, sweet potatoes, olive oil, sea salt, paprika

Directions:
Slice sweet potatoes into fry-sized strips (~ 1/2 inch square strips going down the full length of the potato].
Toss them in olive oil and lay them out in a single layer on a baking sheet.
Sprinkle with freshly ground sea salt and paprika to taste.
Bake at 350 degrees for approximately 45 min, flipping them all over after 25 minute.
OR broil on low (~ 400 degrees] for ~ 20-25 minute  You shouldn't need to flip them, just watch that they don't get too brown.
These taste best when they have just a touch of brown on them, but don't overdo them.  They should not be crispy, just cooked and somewhat limp.
Roasted Chicken With Lemon Cream Sauce


Ingredients:
roasting chickens, salt, pepper, fresh basil, butter, dry sherry, dry white wine, lemon rind, lemon juice, salt, pepper, parmesan cheese

Directions:
Remove the giblets and neck and rinse the chicken with cold water; pat dry.  Sprinkle the cavity with salt and pepper.  Place a mixture of the fresh herbs in the cavity.  Tie the ends of the legs together with string.  Lift the wingtips up and over the back, and tuck under the bird.
Place the chicken on a rack in a shallow roasting pan, breast side up.  Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees.  Remove the chicken from the roasting pan, discarding the drippings.
About 15 minutes before the chicken is done, start your lemon cream sauce.  Melt the butter in a large skillet over medium heat.  Add the sherry and the next 6 ingredients.  Bring to a boil.  Gradually stir in the whipping cream; cook for 1 minute.  Remove from heat.
Cut the chicken into serving pieces, and return to the roasting pan.  Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese.  Broil 5 1/2 inches from the heat (with an electric door partially open] 3 to 4 minutes or until the cheese melts.  Serve immediately.