xiaoxl/recipe_data huggingface dataset:
Country French Pork Chops


Ingredients:
salt, pepper, chicken broth, brown sugar, red wine vinegar, prune, green olives, butter, fresh parsley

Directions:
Season chops to taste with salt andpepper.
Heat oil in skillet over medium high heat and add chops.  Cook until well browned on both sides but still pink in the center, 3-4 minutes per side.
Remove from skillet, place on platter and cover.
Add broth to skillet and bring to a boil, scraping up browned bits with a spoon.
Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes.
Whisk in butter and parsley.
Reduce flame to medium low; return chops and accumulated juices to skillet.
Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes.
Serve at once.
Mama's Summer Squash Casserole
Category: side-dish
By Northerngirl

This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.

Ingredients:
8  yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1  egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes. Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers. Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 369
Fat: 24 g
Saturated fat: 12.4 g
Carbohydrates: 24.9 g
Sugars: 1.9 g
Dietary fiber: 5.5 g
Protein: 15.3 g
Cholesterol: 86.3 mg
Sodium: 438.8 mg
Fresh and Crispy Kale Salad


Ingredients:
extra virgin olive oil, maple syrup, salt, fresh ground black pepper, dried currant, kale, lemon rind, pine nuts

Directions:
In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
Slice kale into ½-inch (1 cm] wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
More recipe ideas are available online at pc.ca.
Spinach Stuffed Cucumber Cases


Ingredients:
cucumbers, spinach, green onions, mayonnaise, salt, pepper, lemon juice

Directions:
Peel and cut cucumber into 3/4 to 1 inch thick pieces and scoop out the seeds from one end of each cucumber piece, leaving the other end closed to form a small case or cup.
Chill and dry the cucumber cases on paper towels, uncovered, in the refrigerator for at least one hour.
Combine the remaining ingredients and fill the cucumber cases with the mixture.
The cases can be filled an hour or two before serving.
Dulce De Leche Cupcakes


Ingredients:
butter, brown sugar, eggs, milk, flour, baking soda, salt, brown sugar, heavy cream, butter, confectioners' sugar

Directions:
To prepare cupcakes:  preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.
Russian Glazed Carrots


Ingredients:
"fresh parsley"

Directions:
Pour the dressing over the carrots in a non stick frying pan., Stir to coat., Cover and cook on medium heat for 10 minutes, stirring after 5 minutes., Remove from heat., Stir in the almonds and parsley., Serve and enjoy.
Zucchini Brownies #2


Ingredients:
applesauce, sugar, eggs, vanilla extract, all-purpose flour, baking soda, cinnamon, salt, zucchini

Directions:
Preheat oven 325 degrees.
Greased a 9x13 baking pan.
Beat applesauce, sugar, eggs, vanilla till smooth.
Add next five ingredients; mix well.
Add zucchini.
Fold in nuts and chips (optional].
Spread into greased pan.
Bake 40-45 minutes.
Pumpkin Butter (No cook)


Ingredients:
butter, margarine, powdered sugar, canned pumpkin, ground cinnamon, ground nutmeg

Directions:
Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
Add pumpkin, cinnamon and nutmeg; mix well.
Cover and chill at least 3 hours.
Let butter stand at room temperature to soften before serving.
Larb - Laotian Chicken Mince


Ingredients:
long grain white rice, boneless skinless chicken thighs, garlic cloves, galangal, red chili peppers, green onions, fish sauce, shrimp paste, white sugar, of fresh mint, fresh basil, lime juice

Directions:
Preheat an oven to 350ºF (175ºC].  Spread the rice onto a baking sheet.
Bake the rice in the preheated oven until golden, about 15 minutes.  Remove and allow to cool.  Once cooled, grind into a fine powder with a spice grinder.  Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
Heat the peanut oil in a wok or large skillet over medium heat.  Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes.  Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes.  Season with fish sauce, shrimp paste, and sugar.  Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more.  Stir in the ground rice, mint, basil, and lime juice to serve.
Cajun Lamb Skewers & Sour Cream Dressing


Ingredients:
lamb backstraps, light sour cream, fresh coriander, garlic cloves

Directions:
Brush lamb strips with a little oil then roll in cajun seasoning and thread onto oiled bamboo skewers.
Cook skewers on a heated, oiled BBQ plate until browned on all sides and cooked to your liking.
While lamb is cooking, combine all remaining ingredients adding a little water to thin if needed.
Serve lamb skewers with dressing.
Strawberry Banana Breeze Smoothie
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Pineapple adds a bit of tropical flavor to this classic strawberry banana smoothie. Use frozen fruit for a frostier smoothie.

Ingredients:
1 medium banana
1 ½ cups fresh strawberries
1 cup Almond Breeze Original or Unsweetened Original almondmilk
½ cup fresh or juice packed pineapple
1 tablespoon slivered or sliced almonds  (Optional)
1 teaspoon flax seeds  (Optional)

Directions:
Puree all ingredients in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings
Lite Italian Salad Dressing
Category: side-dish
By Lillian

A refreshing, light dressing made from scratch that is great on any tossed salad or pasta salad!

Ingredients:
½ cup apple cider vinegar
½ cup extra virgin olive oil
3 fluid ounces corn oil
1 tablespoon white sugar
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
1 teaspoon salt

Directions:
Whisk together the vinegar, olive oil, corn oil, salt, sugar, pepper, and oregano in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cup

Calories: 207.8
Fat: 22.5 g
Saturated fat: 3 g
Carbohydrates: 1.4 g
Sugars: 1.3 g
Sodium: 233.2 mg
Jeff's Crock Pot Dip


Ingredients:
ground beef, Velveeta cheese, Rotel diced tomatoes

Directions:
Layer bottom of Crock-Pot with half of the browned beef, then layer of sliced Velveeta, then the rest of beef, then Rotel tomatoes, more sliced Velveeta, then layer the can of chili, then the last of Velveeta.
Cook on low or high, but when top layer of cheese is soft, stir and cook 20 more minutes.
Serve with Fritos Scoops, or other heavy-duty chip.
Jam Mazurkas (Inspired by Mean Chef)


Ingredients:
all-purpose flour, brown sugar, rolled oats, walnuts, coconut, salt, cinnamon, egg, butter

Directions:
Preaheat oven to 350°F.
Combine all dry ingredients in a large bowl.  Break up any clumps of sugar with your finger tips and work the ingredients to mix them.
Add melted butter and egg and work with fingers (I used one hand so I wouldn't get both gunky] to combine well.
Press half of dough in a foil-lined 15 X 10 inch pan, working well into edges and pressing down to compact.
Spread out jam of your choosing to within 1/2 inch of edges of pan - do not be tempted to use more jam than called for, the bars will be too sweet.
Take handfuls of remaining dough mixture and crumble it over pan, distributing evenly.  Press down with palms of hand to compact - but not too hard.
Bake until golden-brown.  50 minutes in my oven (and to my taste].
Cool completely before cutting.  Cut lengthwise into 4 even rows and crosswise into 6.
Spice It up Marinade or Sauce


Ingredients:
garam masala, brown sugar, turmeric, honey, soy sauce, garlic cloves, gingerroot

Directions:
Combine all ingredients.
*Using as a sauce toss with very hot veggies in a hot pan for about 30 seconds.
**Using as a marinade toss with shelled and de-veined shrimp. Turn to coat, marinate for a couple of hours. Grill with chopped veggies.
Irish Mashed Potatoes


Ingredients:
potatoes, leek, low-fat milk, lite olive oil

Directions:
Boil potatoes until tender about 15 minutes.
Meanwhile in another saucepan combine leeks and the milk.
Bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes.
Drain Potatoes and return them to the pot, mash until smooth.
Stir in Oil and warm leeks with the milk.
Season to taste.
Aztec Black Bean Salad (Vegan, Low Fat)


Ingredients:
black beans, red onion, green bell pepper, red bell pepper, frozen corn, fresh corn, tomatoes, cherry tomatoes, fresh cilantro, seasoned rice vinegar, apple cider, distilled vinegar, lime, juice of, garlic cloves, ground cumin, red pepper flakes, cayenne, chipotle chile in adobo

Directions:
In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, red pepper flakes, and chipotle.  I use a hand held immersion blender for this.
Pour over salad and toss gently to mix.
Rosemary Salt


Ingredients:
kosher salt, sea salt, fresh rosemary, fresh herb

Directions:
In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
Whiz until rosemary is fine and salt is decidedly green.
Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
Break up with hands, and store in covered jars out of the light.
Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.
Stuffed Chicken Breast


Ingredients:
boneless chicken breast half, celery, onion, margarine, chicken broth

Directions:
Preheat oven to 350°F.
Mince celery and onion and add to stuffing mix.   Add melted margarine and chicken broth and mix well. Rinse and trim chicken and lay flat with cut side up; salt and pepper to taste. Spread stuffing mixture evenly on chicken. Fold up and secure with metal skewers. Season outside with additional salt and pepper if desired.
Place in baking pan and cook for 40-45 minutes until chicken is done and stuffing is slightly browned.
Dog and Human Cookies


Ingredients:
banana, butter, sugar, peanut butter, honey, flour, chocolate

Directions:
Preheat the oven to 350 degrees F.
For the bananas:
Mix the bananas in a bowl. Squeeze the lemon juice on them to ensure they don't brown. On a parchment paper-lined baking tray, brush 1 tablespoon melted butter. Sprinkle 1 tablespoon sugar and lay out the banana slices. Brush the slices with remaining butter and sprinkle with remaining sugar. Bake for about 1/2 hour until the bananas are golden brown. Set aside.
For the cookies:
In a medium bowl, stir together the peanut butter and honey. Mix in the flour, then the caramelized bananas and chocolate. Line a baking sheet with parchment paper. Drop tablespoon-size clusters on the baking sheet. Bake for 20 minutes, or until golden brown.
Cook's Note:
For dog cookies, omit the banana chips and chocolate.
Mushroom Masala


Ingredients:
red onion, tomato puree, mushroom, cloves, cinnamon stick, chili powder, ground coriander, garlic, turmeric, cilantro

Directions:
"Heat the oil in a pan and add the cloves and cinnamon stick.  Fry for a few seconds, add the onions and saute for a few more minutes. Add the chili powder, coriander, garlic and tumeric along with just a little bit of water and saute until the onions soften.  Add the tomato puree, mushrooms and salt and simmer for 5-8 mins on low heat.  Serve hot, great with rice!"
Chef John's Crab-Stuffed Sole
Category: main-dish
By Chef John

There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.

Ingredients:
4 ounces fresh Dungeness crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
½ teaspoon lemon juice
salt and ground black pepper to taste
⅓ cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish. Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl. Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl. Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish. Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top. Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 473.9
Fat: 32 g
Saturated fat: 4.9 g
Carbohydrates: 4.6 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 41.3 g
Cholesterol: 127.1 mg
Sodium: 831.4 mg
Autumn Cheesecake


Ingredients:
graham cracker crumbs, sugar, cinnamon, margarine, cream cheese, sugar, eggs, vanilla, apples, sugar, cinnamon, pecans

Directions:
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon.
Spoon apple mixture over cream cheese layer; sprinkle with pecans.
Bake at 350 degrees F., 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
VARIATION:
Add 1/2 Cup finely chopped pecans with crumbs for crust.
Continue as directed.
Cheese-Garlic Biscuits
Category: trusted-brands-recipes-and-tips
By Bisquick

Do you have 15 minutes to spare? Surprise your family by baking a batch of these restaurant-style biscuits!

Ingredients:
2 cups Original Bisquick® mix
⅔ cup milk
½ cup shredded Cheddar cheese
2 tablespoons butter or margarine
⅛ teaspoon garlic powder

Directions:
Heat oven to 450 degrees F. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Prep time: 5 mins
Total time: 15 mins
Yields: 9 biscuits

Calories: 165.9
Fat: 9 g
Saturated fat: 4.2 g
Carbohydrates: 17.4 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 4.1 g
Cholesterol: 14.8 mg
Sodium: 400.5 mg
Peanut Butter and Jelly Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, peanut butter, eggs, milk

Directions:
Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style] until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
Spoon half of batter into greased muffin pans (or line with paper muffin cups], filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.
Candy Bar Fudge


Ingredients:
butter, brown sugar, milk, powdered sugar, vanilla, water, unsalted peanuts, chocolate chips

Directions:
Combine first 4 ingredients in a microwave-safe bowl; microwave on high for 3 minutes or until mixture boils, stirring after one minute. Stir in powdered sugar and vanilla; pour into a buttered 8x8" baking dish and set aside.
Heat caramels and water in another microwave-safe bowl on high 2 minutes or until melted, stirring after 1 minute; stir in peanuts. Spread over chocolate mixture; set aside.
Microwave chocolate chips in a microwave-safe bowl on high 1 minute, stirring until melted. Pour evenly over caramel layer. Refrigerate until firm. Cut into squares.
Homemade Creamy Irish Cream


Ingredients:
heavy whipping cream, vanilla extract, instant coffee powder, instant coffee powder

Directions:
Place all the liquid ingredient into a blender., Add the dry ingredients., Blend until totally mixed., Using a funnel, pour into a decorative bottle, chill and consume!
Mom's Barbecue Ribs


Ingredients:
yellow sweet onion, ketchup, water, lemon juice, Worcestershire sauce, mustard, sugar, salt, pepper

Directions:
Mix all ingredients except rice.
Bring to a rolling boil. Reduce to simmer.
Simmer uncovered for 1 hour, stirring occasionally.
Drain any remaining oil from top.
Boil ribs covered for 15-30 minutes.
Remove from water, save rib stock.
Brush ribs with sauce and grill over medium heat for about 15 minutes, turning once.
I like to boil a couple of cups of rice in the rib stock and serve the ribs on a bed of rice with extra sauce on the side.
Tangy Green Bean Bundles


Ingredients:
green beans, bacon, unsalted butter, distilled white vinegar, tarragon vinegar, kosher salt, water

Directions:
"Pre-heat oven to 425 degrees. Drain green beans. Cut bacon slices in half. Wrap a good hand full (12-15] beans with the bacon & lay seam side down on a lined sheet pan sprayed with pam. Repeat with remaining beans and bacon. Bake about 25-30 minute until bacon is brown & beans are cooked.  Meanwhile, grate 1/4 to 1/2 of an onion to get it's juice and mix with the rest of the ingredients in a glass pyrex.  Microwave 1-2 minutes until butter is melted. Stir well. When bundles are done dip each bundle in sauce and place in serving dish.  Pour remaining sauce over bundles and serve.  These bundles can be assembled in advance with the sauce kept seperate.  These bundles do not freeze well raw or pre-cooked."
Hawaiian Grilled Chicken and Pineapple


Ingredients:
boneless skinless chicken breasts, soy sauce, brown sugar, garlic powder, ground ginger, dry mustard, fresh ground pepper, cooked rice, pineapple rings

Directions:
Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan.
Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
Pound chicken breasts to even thickness of about 1/2 inch.
Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag.
Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally.
Grill over medium heat approximately 6 minutes per side, basting with reserved marinade.  Grill until done.
When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once.
Top chicken with pineapple and serve over rice.
Serves 6.
Rhubarb Squares


Ingredients:
flour, sugar, salt, butter, rhubarb, sugar, water, salt, unflavored gelatin, cold water, heavy whipping cream, Cool Whip

Directions:
In a bowl, combine the flour, sugar and salt.
Cut in butter until crumbly.
Press into a greased 8 inch baking dish.
Bake at 350 degrees for 15-20 minutes or until edges are lightly browned.
Cool on a wire rack.
In a saucepan, bring the rhubarb, sugar, water and salt to a boil.
Reduce heat, simmer, uncovered for 8-10 minutes or until rhubarb is tender, stirring occasionally.
In a small bowl, sprinkle gelatin over cold water, let stand for 1 minute.
Stir into rhubarb mixture.
Cook and stir until gelatin is dissolved.
Stir in food coloring if desired.
Cover and refrigerate until cooled, about 2 hours.
Fold in whipped cream.
Spread over crust.
Cover and refrigerate for 3 hours or until set.
Cut into squares.
Banana Split Dessert


Ingredients:
graham cracker crumbs, sugar, butter, cream cheese, bananas, Cool Whip, pecans, maraschino cherries

Directions:
In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
Refrigerate for 2 hours or overnight.
Sunkissed Beergarita


Ingredients:
lime juice, triple sec, beer, lime wedge

Directions:
Mix together tequila, lime juice, triple sec, and crushed ice in a cocktail shaker and shake well.
Strain mixture into a salt-rimmed beer mug.
Fill careully with cold draft beer and 7-Up and stir gently.
Garnish mug with a lime wedge and serve.