xiaoxl/recipe_data huggingface dataset:
Eggplant with Almonds
Category: side-dish
By melinda

This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!

Ingredients:
2  large eggplants, cut into cubes
salt
¼ cup olive oil
1 large onion, minced
2 cloves garlic, minced
1 cup whole almonds, skin removed
2 cups cherry tomatoes, halved and seeded
4  mint leaves, sliced
2 tablespoons white wine
2 tablespoons white sugar
salt
½ teaspoon chili powder
½ cup chopped fresh parsley

Directions:
Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt. Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes. When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 457.5
Fat: 32.4 g
Saturated fat: 3.4 g
Carbohydrates: 37.2 g
Sugars: 16.1 g
Dietary fiber: 15.3 g
Protein: 11.7 g
Sodium: 22.5 mg
Garlic Brown Rice (Two Cook Methods)


Ingredients:
long grain brown rice, olive oil, chicken broth, vegetable broth, white wine, garlic cloves

Directions:
Heat oil in medium pan and saute the garlic just till it begins to color (careful not to overcook the garlic or it will be bitter], add the rice and saute one to two minutes.
*For stove top add chicken broth and wine and bring to a boil. Cover and simmer for 60 minutes. Let stand for 5 minutes.
Fluff with fork and serve.
**For oven method preheat oven to 375°F while you saute garlic and oil (as above in step one].
Place sauted rice in an 8" casserole dish.
Bring stock to boil, add wine and pour over rice.
Cover with foil and bake in middle of oven for 1 hour.
Fluff with fork and serve.
Backyard Wings.


Ingredients:
chicken wings, cayenne pepper sauce, butter, Worcestershire sauce, chili powder, Tabasco sauce, garlic, salt, liquid smoke, black pepper

Directions:
Par Boil Wings (15-20 Minutes].
In Medium Sauce Pan Mix All Ingrediants on Low Heat.
Rinse and Pat Dry Chicken Wings.
Coat Grill Racks with Olive Oil.
Set Grill to Low Flame/Heat.
Spread Wings on Grill.
Lather with Hot Sauce Mixture.
Repeat turning and basting with mixture several times allowing wings to develop a slight charred texture.
Total grill time roughly 20-25 minutes.
English Muffins


Ingredients:
bread flour, sugar, salt, instant yeast, butter, milk, egg

Directions:
Stir together flour, sugar, salt and yeast in a large mixing bowl or stand mixer bowl.  Heat milk, beaten egg and butter to between 120° and 130°.  Add butter, egg and milk to flour mixture and mix  to form a soft dough ball.
Knead dough about 8 minutes using the stand mixer dough hook.
Lightly oil a large bowl and transfer dough to bowl or add a little oil to the mixer bowl and coat dough with oil.
Cover and proof 60 to 90 minutes at room temperature, or until dough doubles in size.
Lightly dust a 12x18 baking sheet with corn meal.   Dust work surface with flour and corn meal. Pat dough out to about 3/4 inch  thick. Cut into 8 to 10 muffins, 3 inches in diameter, and transfer to baking sheet. Sprinkle with corn meal and cover with plastic wrap.
Proof 30 to 45 minutes until nearly doubled in size.
Preheat a non-stick griddle to about 330°F  If your griddle is not non-stick, lightly coat with oil or cooking spray. Use a spatula to transfer the muffins to griddle. Leave at least 1/2-inch between muffins. Keep remaining muffins covered until ready to cook.
Cook muffins 6-7 minutes or until well browned but not burnt. Use a spatula to carefully turn the dough over and cook other side 3 to 5 minutes or until browned. Fully cooked muffins will register at least 185°F at the center on an instant read thermometer. Do not over cook, or your muffins will be dry.
Adobo Pork Chops


Ingredients:
boneless pork loin chops, brown sugar, olive oil, cilantro, red wine vinegar, chili powder, ground cumin, dried oregano, salt, ground cinnamon, garlic cloves

Directions:
Trim fat from pork chops.
Place chops in a plastic bag set in a shallow dish.
Combine remaining ingredients and pour over chops in bag.
Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
Drain chops, discarding marinade.
Grill over medium heart about 12 to 15 minutes until chops are done, turning once halfway through grilling.
Chicken Spread


Ingredients:
mushrooms, shallot, fresh parsley, mayonnaise, Dijon mustard, baguette

Directions:
Add all ingredients except baguette slices to a food processor; process until smooth.
Season to taste with salt and pepper.
Spread on toasted baguette slices.
Macaroni, Pineapple, and Ham Salad
Category: salad
By Jodi

This delicious macaroni salad is so refreshing. My husband and I came up with it using ingredients we prefer and we make this regularly during the summer to go with lunches or as a meal on a really hot day. Easy recipe to modify according to your own preferences. Get creative and enjoy!

Ingredients:
1 (16 ounce) package whole wheat elbow macaroni
1 cup Italian-style salad dressing
2 (8 ounce) cans crushed pineapple, drained
1 (8 ounce) ham steak, cut into cubes
2 stalks celery, diced
2  plum tomatoes, diced
2  hard-boiled eggs, chopped
½  onion, diced

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl. Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 403.6
Fat: 14.2 g
Saturated fat: 3.2 g
Carbohydrates: 56.8 g
Sugars: 11.8 g
Dietary fiber: 5.7 g
Protein: 16.3 g
Cholesterol: 68.3 mg
Sodium: 908.7 mg
Breakfast Pancake Sandwich


Ingredients:
Bisquick baking mix, milk, eggs, bacon, eggs, milk, maple syrup

Directions:
Preheat griddle to 350'
Mix together Bisquick Mix, milk, and eggs in a large bowl.
Add some oil to the griddle and pour 1/4 cup of pancake batter onto  hot griddle.
Cook each pancake until edges are lightly brown and flip over and repeat.
Place pancakes on a plate until ready to assemble a sandwich.
Heat a skillet and lightly brown canadian bacon and place on a plate until ready to make your sandwich.
Add some butter to a skillet to melt.
In a small bowl add eggs, 2Tbs. milk and salt and black pepper, stir to combine well.
Add  egg mixture to heated skillet and scramble til light and fluffy.
Assemble your sandwich with 1 pancake on bottom, add some scrambled egg on top of pancake and add 2 to 4 pieces of canadian bacon.
Place another pancake over top.
You may than pour your favorite pancake syrup over top if you desire or just have your sandwich plain.
Serve and enjoy!
Braised Pork Loin With Sage


Ingredients:
boneless pork loin, fresh sage leaves, fresh sage leaf, unsalted butter, olive oil, garlic cloves, bay leaf, dry white wine, all-purpose flour

Directions:
Trim excess fat from pork.
Tie with butchers string.
Put 3 sage leaves on top and 3 on the bottom of roast under string.
Rub the meat with salt & pepper.
In a dutch oven, on med-high heat, melt butter and oil, when hot add the pork and sear quickly on all sides, 5 minutes or so. The sear is very important. Reduce heat to med-low and add garlic (whole] 1-2 minutes transfer meat and garlic to plate, pour off fat.
Return meat to pan( with garlic] and bay leaf.
Add 1/2 cup wine, vinegar, and 2 more sage leaves.
Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
Let meat rest covered in foil.
Meanwhile, discard bay,garlic,and sage from pan.
Skim fat off (you need about 1 cup of liquid, add water if needed.
Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
Arrange meat on platter, spoon sauce over top and garnish with sage leaves.
Green Goddess Salad


Ingredients:
lettuce, artichoke hearts, ripe olives, anchovies, tomatoes, mayonnaise, chives, vinegar, parsley, tarragon leaf, anchovy fillets, green onion

Directions:
In large bowl, mix lettuce, artichoke hearts (cut up], sliced olives, tomato wedges and anchovies.
Using a blender or hand held whisk, mix dressing ingredients.
Toss lettuce mixture with dressing. Can add broken garlic melba toast rounds before serving.
Easy Shrimp Kabobs


Ingredients:
shrimp, bacon, butter, fresh lemon juice, salt, pepper

Directions:
Wrap each shrimp in a piece of bacon, and thread onto skewers.
Combine the melted butter, lemon juice, salt and pepper; brush the mixture over the kabobs.
Grill the kabobs over hot coals, turning the skewers frequently, until the shrimp are cooked and the bacon is lightly browned and crisp, 5-10 minutes.
Before serving, brush the kabobs again with the butter mixture.
Pour any remaining butter into a small bowl and serve it with the kabobs.
Old World German Honey Cookies


Ingredients:
raw sugar, raw honey, eggs, flour, vanilla, baking soda, ginger

Directions:
Preheat oven to 375.
In large saucepan over medium heat, melt lard, sugar and honey together.  Set aside to cool.
Whip eggs thoroughly.  Slowly add ginger and vanilla.
Mix in cooled honey mix slowly to temper the eggs.
Slowly add in baking soda and flour mixing thoroughly.
Place by spoonfuls on cookie sheet.
Bake for about 10-12 minutes or until golden brown.
Quick Pot Roast


Ingredients:
olive oil, onion, garlic cloves, beef broth, tomato sauce, soy sauce, sugar, sea salt, pepper

Directions:
Preheat the oven to 300 degrees.
Heat olive oil in a medium skillet.
Rub the roast with the tbs of old bay seasoning on all sides.
Sear the roast on all sides for about 10-12 minutes in the olive oil.
Place the roast in a large baking pan or dish while leaving the juices in the skillet.
Add the potatoes, onion, baby carrots, garlic to the roast in baking dish.
Sprinkle salt and pepper over the meat and veggies.
In the same skillet the meat was seared in, CAREFULLY heat the remaining ingredients (beef broth, tomato sauce, vinegar, soy sauce, and sugar] with the oil.
**When you initially put last the ingredients in the skillet, the oil may splatter so do it very slowly.**.
Pour the thin sauce mixture over the meat and veggies in the baking dish and cover.
Bake for around 2 1/2-3 hours, checking on the meat about half way through.
Fruit Kebabs With Yogurt and Honey Dip


Ingredients:
pineapple, bananas, apples, seedless black grapes, orange, juice and zest of, brandy, unsalted butter, plain yogurt, clear honey, mint sprig

Directions:
Peel the pineapple, clean out the "eyes" and dice into small cubes.
Peel and pit the peaches and dice.
Peel the bananas and slice into thick chunks.
Do not peel the apples, do quarter and core them, then cut each quarter in half across-ways.
Put all fruit together in a bowl, add the juice of the orange, the rind, liqueur/brandy and mix gently.
Leave to marinate for 30 minutes.
Thread the fruit pieces onto skewers and brush with the melted butter.
Place on the BBQ/Grill for 10-15 minutes turning frequently.
To Make the dip, whisk together the yogurt and 30 ml (2 Tablespoons] of the honey.
Pour the dip into a serving bowl and drizzle the remaining 15 ml (1 Tablespoon] honey over the top, garnish with mint.
Serve the fruit kebabs hot with the yogurt dip.
Grilled Jamaican "Jerk" Chicken


Ingredients:
skinless chicken breasts, chili powder, garlic powder, basil, thyme, crushed red pepper flakes, cumin, ginger, black pepper, cinnamon, ground cloves, allspice, cayenne, salt, sugar, onion, green pepper

Directions:
Pound chicken to tenderize.
Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
Grill until just done.
Do not overcook.
Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.
Smoked Sausage Casserole


Ingredients:
smoked sausage, green beans, onion, mushroom, potato

Directions:
Slice smoked sausage in bite size pieces., Put smoked sausage in frying pan., Add chopped onion and saute until onion is tender., Add green beans, mushrooms, and potatoes., Heat through and serve.
Chef Pachuco's Chicken Tortilla Soup


Ingredients:
cilantro, tomato sauce, chicken broth, ground cumin, tomatoes, cayenne pepper, boneless skinless chicken breasts, garlic cloves, salt, corn tortillas, black pepper, red onion, tomato paste

Directions:
Preheat oven to 200°.
Place tortillas on baking sheet.  When oven is preheated, place tortillas in oven for 15-20 minutes, flipping once, to dry out (you do not want moist tortillas in this case].
When tortillas are dried out, cut into ¼ inch wide by 2 inch strips.
Boil chicken breasts in the chicken broth until they turn white in color and float.
Chop onion, tomatoes, and garlic.  Set aside in bowl.
Chop cilantro.  Set aside in another bowl.
Place poblano peppers under broiler or over the flame from a gas stove burner until the skin turns black in color.
Place poblanos in a plastic bag (you can use one like those you get at the grocery store] for 10-15 minutes.
When peppers are ready, take out of bag, run under cold water, and with hands (you may wish to use gloves], remove skin, seeds, and veins.
Chop the poblanos, and add to bowl with onion, tomatoes, and garlic.
In a skillet, heat enough oil to cover generously, the bottom of the skillet.  Fry tortilla strips in the oil until golden brown (fry a little bit at a time; it is both easier to control, and gives more even browning].
Drain tortilla strips on some paper toweling to remove excess grease.
In the same oil, sauté onion, tomatoes, garlic, and poblanos until onion turns translucent.
Chop or shred chicken (is a matter of preference], then add to skillet with vegetables.  Simmer for 5-10 minutes stirring occasionally.
Add tomato sauce and tomato paste, as well as all spices to the chicken broth.  Bring to a boil.
Add vegetables from skillet and about one handful of cilantro (set remaining cilantro aside to use as a garnish if you choose] to the broth.
Reduce heat to a simmer and cook until cilantro turns black in color.  Crush up approximately ¾ of the tortilla strips in a Ziploc bag until they are like bread crumbs, then add to pot.
Simmer until tortilla strips dissolve, stirring occasionally.  When tortilla strips are dissolved, you are finished and ready to plate.
Serving suggestions are to shred some Monterey Jack cheese, and chop up some avocado, more onion and cilantro.  Place these items along with some of the remaining tortilla strips on top of a piping hot bowl of soup.
Sesame Sweet Legs


Ingredients:
skinless chicken thighs, hoisin sauce, honey, lime juice, soy sauce, gingerroot, toasted sesame seeds, ground cumin, paprika, garlic

Directions:
ARRANGE chicken pieces in a shallow glass dish.
TOAST sesame seeds by placing them in a small skillet over medium heat and shaking the pan until they turn golden; cool them completely before using.
COMBINE all remaining ingredients in a small bowl (reserving about a ½ cup] and pour over chicken being sure to coat both sides with marinade; cover with plastic and refrigerate overnight alongside with the reserved ½ cup portion.
PREPARE grill temperature to medium-hot; remove chicken from marinade and grill for about 10 minutes per side being careful not to burn them; brush frequently with the reserved portion of marinade.
SERVE hot over your favorite rice or choice of accompaniment.
Chef Joey's Blueberry Pudding Cake (Vegan)


Ingredients:
sugar, water, lemon juice, arrowroot, fresh blueberries, flour, sugar, baking powder, salt, egg substitute, soymilk, vegan margarine, vanilla

Directions:
Put the oven rack in the middle position and preheat to 375'F.  Spray a 9 inch square baking dish lightly with oil.
Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally.  Remove from heat.
In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
In a large bowl whisk the egg replacer, milk, margarine and vanilla.  Then add the flour mixture and whisk until just combined.
Spoon the batter into your prepared baking dish and spread it evenly on the bottom.  Pour the berry mixture evenly over the batter.  The berries will sink.
Bake 25-30 minutes until a knife inserted in the center comes out clean.
Cool on a metal rack before cutting.
Cook's note:  Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
Blueberry Peach Rice  Krispies Treats


Ingredients:
butter, marshmallows

Directions:
Before you begin, have ready a 9x13" pan lined with wax paper, lightly sprayed with cooking spray.
Combine butter and marshamllows in a large pot, cooking and stirring over medium low heat until melted together (stirring constantly].
Remove from the heat and stir in the cereal and dried fruits.
Spread mixture into the prepared pan and pat down so that it is even, using a greased spatula.
Allow to cool completely, then cut into 20 small squares.
Homemade Piri-Piri ( Hot  Sauce) Mia's Way


Ingredients:
hot red chili peppers, bulbs of garlic, olive oil, coarse salt

Directions:
First remove the stems from the hot peppers, but leave the seeds inches.
Next you peel the garlic bulbs, and the onion.
Add all of the ingredients into a blender, for the exception of 1/2 cup salt and olive oil.
Blend everything until its very well blended.  Like a thick sauce.
Now you pour it into a bowl, and sprinkle the remaining salt and olive oil over the sauce.  Leave it for 4-5 days in a dark cool place, remember to stir it 2-3 times a day.
Now just pour into distilled jar, add a little more oil if it looks too dry, and store away. Enjoy!
Easiest Apricot Chicken


Ingredients:
"chicken thighs"

Directions:
In medium size bowl pour french dressing and apricot preserves.
Mix well with a spoon.
Place chicken thighs in a 13 x 9 baking dish (i spray it first with non stick spray].  Pour the mixture over chicken.
Bake covered in 350 preheated oven for 45 minutes.
Take chicken out of the oven, remove cover and pour out as much liquid as you can.
Return back to oven uncovered.
Turn oven up to 425 and let bake 15 minutes longer to brown tops of thighs.
Mustard-Soy Dipping Sauce


Ingredients:
mustard powder, distilled white vinegar, soy sauce, honey, honey, rice vinegar, chili sauce

Directions:
Stir together mustard powder and distilled white vinegar in a small bowl until smooth.
Add soy sauce, the 2 tablespoons plus 2 teaspoons honey, rice vinegar, and chili sauce. Whisk until smooth. Let stand at room temperature for 30 minutes to let the flavors develop.
Corn Flake Cookies


Ingredients:
cream of tartar, vanilla, sugar, pecans, flaked coconut

Directions:
Preheat oven to 325°F.
In large mixing bowl beat egg whites until foamy.
Stir in cream of tartar and vanilla.
Gradually add sugar beating until stiff and glossy.
Fold in pecans, coconut and cornflakes.
Drop by rounded measuring tablespoon onto well greased or parchment lined baking sheets.
Bake for about 20 minutes or until lightly browned.
Remove immediately and place on wire rack to cool.
Golden Raisin Breakfast Buns


Ingredients:
water, butter, margarine, sugar, salt, flour, eggs, golden raisin, butter, half-and-half cream, confectioners' sugar, lemon juice, vanilla

Directions:
Preheat the oven to 375.
Grease cookie sheets, or spray with non-stick spray.
Plump the raisins by covering them with very hot water and letting them sit for 5 minutes; then drain them and put them on a paper towel to dry.
Combine the water, butter, sugar and salt in a saucepan.
Bring to a boil, then add the flour all at once.
Stir with a wooden spoon over low heat until you have a smooth, thick dough.
Remove from the heat and beat for 2 minutes on low speed or by hand to cool it slightly.
Add the eggs one at a time, beating after each addition, until the mixture has a satiny sheen.
Stir in the raisins.
Drop by heaping tablespoonfuls about 2 inches apart on greased cookie sheet.
Bake for 30 to 35 minutes.
The buns should pretty much double in size, and be golden and firm.
While the buns are baking, prepare the icing by combining all the ingredients in a bowl and blending until smooth and of spreading consistency.
Add more cream if necessary.
When the buns are done, place on a wire rack to cool and frost while still warm.
This makes about 8-12 buns depending on the size you make them.
Spicy Chicken Quesadillas


Ingredients:
flour tortillas, chicken fillet, monterey jack pepper cheese, yellow sweet bell pepper, lime, olive oil, salt, ground black pepper

Directions:
cube chicken in to medium sized pieces. slice jalapeno in to thin rings. Place skillet over medium heat, add olive oil to pan. place chicken and jalapeno to the pan. stir fry chicken for about 10-12 minutes or until. Be sure to constantly stir chicken to keep it from burning. While chicken in frying cut bell pepper in to thin strips then in half add to pan. squeeze lime juice in to pan with cajun seasoning and salt and pepper. once  chicken is almost fully cooked turn heat down to simmer. at this time shred habanero cheese over the chicken. at this time place medium skillet over low heat and place one tortilla with pepper jack cheese slices on top of it in the pan, let melt. Remove chicken from heat. Then place healthy serving of chicken filling on tortilla shell and place another slice of cheese and then another tortilla. use spatula to press on Quesadillas to slightly flatten them. repeat with three more and your meal is ready to eat.
If this is your first time cooking these you may want to use to spatulas to lift them out of the pan. it will make it much easier.
This can be served with refried beans as a side dish.
Sautéed Eggplant and Pork in Tomato Sauce on Rice


Ingredients:
olive oil, eggplant, onion, pork, tomato paste, garlic paste, dried oregano, dried basil, white pepper, soy sauce, brown sugar, whole tomatoes, tomato sauce, cooked rice, parmesan cheese, fresh parsley sprig

Directions:
Sauté eggplant in olive oil on medium heat until slightly translucent.
Add onion and pork, stirring until the meat is lightly browned.
Stir in tomato paste, garlic, oregano, basil, pepper, soy sauce, brown sugar, tomatoes, and tomato sauce.
Bring to a gentle boil, then turn down heat and simmer for at least 15 minutes.
Place a thin layer of rice on serving plate.
Ladle eggplant mixture on top.
Sprinkle with Parmesan and garnish with parsley sprig.
Beer Cheese Dip from Snack Factory®
Category: trusted-brands-recipes-and-tips
By Snack Factory® Pretzel Crisps®

This creamy dip with two kinds of cheese, a hint of garlic, and your favorite beer makes a classic crowd-pleaser served with Snack Factory® Pretzel Crisps®.

Ingredients:
8 ounces shredded Cheddar cheese
6 ounces cream cheese, softened
2 cloves garlic, diced
½ cup beer
2 teaspoons cornstarch
Paprika
1 (7.2 ounce) package Original Snack Factory® Pretzel Crisps®

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray. Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish. Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory® Pretzel Crisps®.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 193.5
Fat: 11.2 g
Saturated fat: 7.1 g
Carbohydrates: 16.2 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 7.1 g
Cholesterol: 35.4 mg
Sodium: 360.3 mg