xiaoxl/recipe_data huggingface dataset:
Lime-Tarragon Grilled Chicken
Category: meat-and-poultry
By Cynthia Betancourt

A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to  marinate the pieces and cook them on the grill for a nice summer meal.

Ingredients:
½ cup olive oil
½ cup fresh lime juice
2 tablespoons chopped onion
2 teaspoons dried tarragon
1 teaspoon salt
½ teaspoon hot sauce
salt and pepper to taste
2 pounds bone-in chicken thighs

Directions:
Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper. Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Prep time: 15 mins
Cook time: 10 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 417.9
Fat: 33.8 g
Saturated fat: 6.9 g
Carbohydrates: 2.3 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 25.6 g
Cholesterol: 94.2 mg
Sodium: 510.1 mg
Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
Category: soups-stews-and-chili
By salima1962

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Ingredients:
1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1  onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1  zucchini, diced
1  carrot, diced
3 medium ripe tomatoes
1  potato, diced

Directions:
Place freekeh in a bowl and cover with cold water. Set aside. Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well. Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes. Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Prep time: 35 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 277
Fat: 11.1 g
Saturated fat: 2.7 g
Carbohydrates: 33.5 g
Sugars: 3 g
Dietary fiber: 6.9 g
Protein: 13 g
Cholesterol: 24.1 mg
Sodium: 148.3 mg
Not Your Mother's Coleslaw!


Ingredients:
mayonnaise, yellow mustard, ketchup, olive oil, wine vinegar, Lea & Perrins Worcestershire Sauce, lemon, bell peppers, onions, cabbage

Directions:
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined.
Add olive oil slowly, beating all the time.
Beat until mixture has returned to the thickness of original mayonnaise.
Add Louisiana hot sauce, continuing to beat.
Add ketchup and keep beating.
Mix in garlic salt.
Add wine vinegar (this will thin the sauce down].
Beat mixture thoroughly, adding the lemon juice as you do so.
Taste and add salt and freshly ground black pepper, to taste.
Place shredded cabbage, mixed peppers, and onions in a large salad bowl.
Pour sauce over and toss well.
Refrigerate at least an hour before serving.
Tastes even better the next day.
Cheesecake Bites


Ingredients:
low-fat graham crackers, light cream cheese, bananas, strawberries

Directions:
Spread 1 tbsp of cream cheese on each graham cracker., Top each with a slice of banana and strawberry.
Red Wine Mustard Marinade


Ingredients:
red wine, red wine vinegar, garlic cloves, Dijon mustard, bay leaves

Directions:
"Combine all ingredients in a large glass bowl and mix.  Add the meat of your choice (1 lb boneless or 2 lb bone-in] and mix.  Cover and refrigerate for 4 hours ( only 30 minutes if you choose to use any type of seafood!]."
Ww 1 Point - Baked Tomatoes


Ingredients:
tomatoes, parmesan cheese

Directions:
Preheat oven to 350°F.
Spray a 1 quart shallow baking dish with nonstick spray.
Halve the tomatoes then squeeze out and discard seeds.
Place tomatoes cut side up in dish.
Combine the bread crumbs and parmesan cheese in small bowl.
Sprinkle over tomatoes and bake until soft, about 35-45 minutes.
1 point per serving (1 tomato half].
Golden English Toffee


Ingredients:
sugar, butter, vinegar, water

Directions:
Combine all ingredients in large saucepan.
Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.
Test by spooning a few drops into a cup of cold water.
The toffee is done when it hardens at once into a crisp ball.
Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.
Biscuit Stuffing Pork Chops


Ingredients:
celery, onion, egg, pepper, poultry seasoning, sage

Directions:
Heat oven to 350°F.
In large skillet, brown pork chops in oil.
Place in ungreased 13x9 inch pan.
In medium bowl, combine soup, celery, onions, egg, pepper and poultry seasoning; mix well.
Seperate dough into 10 biscuits; cut each into 8 pieces.
Stir biscuit pieces into soup mixture; spoon over pork chops.
Bake for 45 to 55 minutes or until biscuit pieces are golden brown.
Tuna and Tomato Quickie


Ingredients:
butter, margarine, milk, green onion, margarine, tuna, tomatoes, dried parsley, cheddar cheese

Directions:
Prepare macaroni and cheese dinner mix according to package directions.
Saute onions in margarine until tender.
Add tuna, onions, tomatoes, parsley, salt and pepper to macaroni, mix well.
Pour into greased 2-qt. casserole, sprinkle with cheese.
Bake, uncovered, at 350F for approximately 15 minutes or until cheese is a golden brown and bubbly.
Charishma's Mmmmmmmm Cherry Chiffon Delight


Ingredients:
cherry pie filling, pineapple chunks, crushed pineapple, sweetened condensed milk, non-dairy whipped topping, miniature marshmallow

Directions:
In a large bowl, combine all the ingredients., Mix nicely., Spoon into individual serving bowls or 1 large bowl., Chill for 30 minutes., Garnish as desired and serve the too good for words delight!
Vegan  With a Vengeance Chocolate Chip Cookies


Ingredients:
margarine, sugar, molasses, vanilla extract, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 350°F.
Cream together the margarine and sugar until fluffy.
Add the molasses and vanilla.
Add the flour, baking soda, and salt, and mix well.
Fold in the chocolate chips.
Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes, until ever so slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.
Mediterranean Veggie Lasagna


Ingredients:
olive oil, frozen artichoke hearts, black olives, red onion, celery, green onions, zucchini, frozen spinach, garlic, asparagus, sun-dried tomatoes packed in oil, sweet basil, asiago cheese, butter, flour, milk

Directions:
Preheat oven to 375 degrees F.
Heat oil in a large pot over medium-high heat.
Add red onion, green onion, garlic and celery.
Saute until onion is translucent and celery starts to soften.
Add other veggies, one by one, stirring before adding the next.
Cover and cook 5 minutes, stirring once.
Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
Season with salt and pepper.
Melt butter in large sauce pan over medium heat.
Whisk in flour.
Whisk 2 minutes.
Gradually whisk in milk.
Cook until mixture comes to a boil, whisking often.
Remove from heat and season with salt and pepper.
Spoon 1 cup of sauce over bottom of your lasagna pan.
Arrange 5 lasagna noodles atop sauce, overlapping slightly.
Spoon half of vegetables over noodles.
Spoon 1 1/2 cups sauce over veggies.
Sprinkle 1/3 of your cheese over sauce.
Repeat each layer once.
Top with the last 5 lasagna noodles.
Spoon remaining sauce over noodles.
Top with remaining cheese.
This is where you would refrigerate for later use, just cover tightly.
Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
Remove from oven and allow to stand for at least 10-15 minutes before slicing.
Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey)


Ingredients:
buttermilk, onion, fresh garlic, kosher salt, sugar, cumin, black pepper

Directions:
In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using] and black pepper until the sugar and salt is completely dissolved.
Rinse the chicken in cold water and pat dry with paper towels.
Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
Cover and refrigerate for a minimum of 8-24 hours.
Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
Grill or oven-bake as desired.
Jd's Anything Goes Sauce


Ingredients:
white vinegar, lemon juice, yellow mustard, Tabasco sauce, Worcestershire sauce, garlic powder, black pepper, Accent seasoning, onion powder

Directions:
Mix all together., Bring to light boil in sauce pan., Let simmer for about 15 minutes., If you want it thicker, add a few tsp corn starch.
Marinated Ham Biscuits


Ingredients:
deli ham, swiss cheese, mozzarella cheese, butter, yellow mustard, poppy seeds

Directions:
Bake the biscuits on 350°F until just very light brown. Cool. Slice biscuits in half horizontally.
Place slice of ham and cheese on each biscuit.
In a glass bowl melt butter in microwave. Add in mustard. You have to stir up really well to get it incorporated.
In 2 large baking pan (15x10-inch] place enough mustard/butter mixture to barely cover the bottom of pan(should use about 4 tbsp].
Place biscuits in pan closely together.Spoon remaining butter/mustard on top of each biscuit. Use a teaspoons at a time. Continue until all this mixture has been used.
Cover with foil and place in refrigerator for several hours (you can do this up to 24 hours in advance].
Bake at 350°F (uncovered] until cheese has melted. Serve.
Maple Snickerdoodles


Ingredients:
all-purpose flour, baking powder, baking soda, cinnamon, butter, white sugar, egg, maple syrup, white sugar

Directions:
Mix the flour, baking powder, baking soda and cinnamon in a bowl.
Cream the butter and sugar in another bowl.
Beat the egg and maple syrup into the butter and sugar.
Mix the dry ingredients into the wet.
Mix the white sugar and maple sugar in a small bowl.
Roll the dough into 1 inch balls and roll the balls in the sugar mixture.
Place the balls on a baking sheet.
Bake in a preheated 350F oven until golden brown and cracked on top, about 8-10 minutes.
Summer Sisters Stew


Ingredients:
kidney beans, mushrooms, frozen corn kernels, diced tomatoes, potato, onion, black pepper, sage, thyme, rosemary, cilantro, oregano, bay leaves, salt, olive oil, garlic cloves

Directions:
Heat half the spices, garlic, and olive oil in a large pot,  Saute the onions in the mixture for 2-4 minutes.
Add 2-4 cups of water and allow to come to a boil.
Add the potatoes and the other half of the spices, simmer for 5 minutes.
Add corn, tomatos, and beans.  Allow to summer for 2-5 minutes.
Add squash and mushrooms.  Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.
Spaghetti With Broccoli, Chickpeas, and Garlic


Ingredients:
garlic, hot red pepper flakes, olive oil, olive oil, salt, chickpeas, spaghetti, parmesan cheese, lemon wedge

Directions:
Cook garlic and red pepper flakes in oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp tender, 5 to 7 minutes.
Stir in chickpeas and cook until heated through.
Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
Reserve 1/2 cup pasta water, then drain pasta in a colander.
Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
Sprinkle parmesan cheese over top.
Serve drizzled with additional olive oil and lemon wedges on the side.
One More Spinach Dip!


Ingredients:
cream cheese, sour cream, frozen chopped spinach, salt, pepper

Directions:
"Mix all ingredients (using a hand mixer will get the lumps out]. Chill. Serve!"
Pork Larb With Fresh Herbs


Ingredients:
canola oil, red onion, spring onions, lemongrass, kaffir lime leaf, lime juice, fish sauce, mint leaf, coriander leaves, fresh chili pepper, rice powder, lettuce, roasted peanuts, shallot, red chile

Directions:
Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat].
Remove from heat and mix in the remaining ingredients, put in a nice bowl.  Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes.
Ruth's Coffee (Ruth's Chris Steak House Recipe)


Ingredients:
irish cream, brandy, coffee

Directions:
"Pour alcohol into a coffee mug, fill to the brim with coffee and top off with some whipped cream."
Comforting Chicken Croquettes


Ingredients:
fresh onion, fresh parsley, egg, water, butter, all-purpose flour, salt, pepper, milk

Directions:
Melt butter in saucepan over low heat.
blend in flour, salt and pepper.
cook over low heat, stirring until mixture is smooth and bubbly.
remove from heat.
stir in milk.
heat to boiling, stirring constantly.
boil and stir 1 minute.
prepare thick white sauce.
stir in meat, 1 tablespoon minced onion and the parsley.
season with salt and pepper.
spread mixture in ungreased square pan, 8x8x2 inches (or any pan for that matter], but you want to use a shallow pan to the mixture can completely cool to make it easier to handle.
cover and chill at least 2 hours.
mix egg and water.
shape croquettes (i use a 1/4 or 1/3-cup measuring cup to scoop out the mixture for the croquettes] and dip in egg, and then breadcrumbs to cover.
chill again.
heat fat or oil (3-4 inches] to 365 degrees in deep fat fryer or kettle.
fry croquettes in hot fat 1-1/2 to 2 minutes or until light brown.
drain.
keep warm in 350 degree oven until serving time.
Microwave Chocolate Mug Cake Without Coco Powder


Ingredients:
flour, sugar, chocolate chips, egg

Directions:
mix together flour, sugar, chocolate chips, and an egg in a bowl., microwave for 30 seconds and then mix well., then microwave for 1 to 2 minute, pull out of the microwave, and enjoy.
No-Bake Strawberry Pie With Chocolate Chunks


Ingredients:
pecans, dates, strawberries, pitted dates, fresh lemon juice

Directions:
Soak the pitted dates for the filling in warm water for 10 minutes and then drain.
Place the nuts in a food processor and grind until they’re a coarse meal. Add the dates (for the crust] and process until thoroughly combined. Press the mixture into a non-stick or very lightly oiled pie plate or spring form pan.
Arrange 4 cups of the sliced strawberries on top of the crust and set aside.
In a food processor or blender, combine the remaining 1 cup of strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour the sauce mixture over strawberries.
Arrange the chocolate chunks on the top of the sauce (optional], and refrigerate the pie for 1 hour before serving. This will help the pie set and will be perfect for slicing.
Cream of Mushroom Soup


Ingredients:
button mushrooms, butter, onion, flour, milk, dried basil, salt, black pepper, fresh basil leaf

Directions:
Pull the caps away from the mushroom stalks.
Finely slice the caps and chop the stalks, keeping the 2 piles separate.
Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
Stir in flour and cook for 1 minute.
Gradually add the stock and milk to make a smooth, thin sauce.
Add the basil, and season with salt and pepper.
Bring to the boil and then simmer, partly covered, for 15 minutes.
Allow to cool slightly and then pour into a food processor or blender and process until smooth.
Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
Pour soup into a large clean saucepan and stir in sliced mushrooms.
Heat until very hot but not boiling and add salt and pepper to taste.
Add the cream.
Serve at once garnished with the basil leaves.
Creamy Vegetarian Leek Soup


Ingredients:
leek, carrot, potato, onion powder, butter, vegetable broth, half and half milk, caraway seed, salt, pepper

Directions:
slice or dice leek, carrot  and onion powder and saute in a medium size pot until veggies start to turn brown.
ad broth, finely diced potato and season with salt, pepper and caraway seed to taste.
boil for 15-20 minutes on medium heat.
puree everything until desired consistency (I like mine very finely pureed].
ad half and half.
cook for a couple more minutes on medium heat
serve and sprinkle some ground caraway seed on soup.
Lemon Garlic Salmon
Category: main-dish
By Ann

Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.

Ingredients:
2 tablespoons unsalted butter
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 (4 ounce) fillets salmon
1  lemon

Directions:
Season salmon fillets on both sides with lemon pepper. In a large skillet, melt butter over medium high heat.  Stir in garlic.  Place salmon in pan.  Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork.  Flip fillets halfway through cooking to brown on both sides.  Sprinkle with lemon juice before serving.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 323
Fat: 23.9 g
Saturated fat: 9.8 g
Carbohydrates: 6.9 g
Sugars: 0.1 g
Dietary fiber: 2.6 g
Protein: 23.3 g
Cholesterol: 96.6 mg
Sodium: 300.6 mg
Spice Cupcakes With Chocolate Filling and Vanilla Icing


Ingredients:
all-purpose flour, granulated sugar, butter, egg, baking powder, vanilla, milk, brown sugar, cinnamon, pumpkin pie spice, allspice, ground cloves, nutmeg, milk, pumpkin pie spice, cinnamon, butter, milk, confectioners' sugar

Directions:
Preheat the oven to 350.
Mix together the flour, sugar, baking powder, brown sugar, and spices in one bowl.
Mix together the butter, eggs, vanilla, and milk in another bowl.
Combine your wet and dry ingredients into one bowl together.
Spray muffin / cupcake tin with non-stick spray or use paper wrappers.
Fill slots halfway with batter.
Bake in the over for 20 - 25 minutes or until done.
For the filling, wisk together the Nutella spread and peanut butter with the milk in a bowl. Then, stir in the pumpkin spice and cinnamon.
For the icing, melt the milk and butter together in the microwave, then add confectioners sugar until the icing is thick. Mix in the food coloring until you get a pumpkin or candy corn orange.
When the cupcakes are done, let them cool for 10 - 20 minutes.
Core the cupcakes using and corer, peeler, spoon, or knife.
Pipe the filling into the middle of the cupcakes using a pastry bag or a Ziploc bag with the end cut off.
Pipe the icing on the same way, creating a little swirl on top.
Amish Never Fail Pie Crust


Ingredients:
all-purpose flour, salt, egg, granulated sugar, vinegar, water

Directions:
Blend flour, sugar and salt., Cut in Crisco to pea sized pieces., Mix together egg, water and vinegar., Add to flour., Mix until moistened and a soft dough forms., Refrigerate for at least 1 hour before rolling., This will keep in the refrigerator  for up to a week and will be easy to roll.
Propah Eastend Pie, Mash and Licqour


Ingredients:
beef mince, Worcestershire sauce, self raising flour, beef suet, water, premade puff pastry, fresh parsley, potato, cornflour, vinegar

Directions:
To make the suet pastry base for the pies, combine the flour, suet and water with a pinch of salt, adding more water if needed, to form a rollable dough.
Roll the suet pastry very thin, approximately 2mm at most, and line buttered foil pie cases with it.
Finely chop the onion and brown, then add the beef mince.  Cook until the beef is browned and add the beef stock, worcester sauce and salt and pepper to taste.  Cook for 20 min on a medium heat, then drain excess juice and add a little cornflour to absorb the rest.
Meanwhile, peel, quarter and boil the potatoes.
Roll out the puff pastry (shortcrust is also acceptable] until almost as thin as the pastry bases and cut tops for each pie.
Spoon the beef mixture evenly amongst the pies, then apply the tops to the pie using a little water to moisten the edges for pinching.
Add about an inch of water to a roasting tray and put in the oven on a high heat.  Sit the foil pie dishes in the water to steam cook the pies.
While the pies are cooking, combine the fish and vegetable stock in a pot with the parsley and a pinch of salt.  Cook on a medium heat to a rolling boil.  Add cornflour gradually until the sauce becomes thick and slightly translucent.
Once the potatoes are cooked to a soft, fluffy consistency drain them and mash without butter to produce a dry mash.
Prepare the dried peas according to packet instructions.
Once pies are brown on top, upturn them on a plate and serve upside-down, with a side of mash and mushy peas.  Pour over with the licqour and chilli vinegar.  The vinegar is essential for the licqour to taste right, but should be added separately.  Lush!
Simple Peanut Sauce


Ingredients:
sugar, dry sherry, reduced sodium soy sauce, water, white wine vinegar, creamy peanut butter

Directions:
Combine everything except the peanut butter in a small saucepan., Bring to a boil over medium high heat while stirring constantly., Boil 1 minute or until sugar dissolves., Stir in peanut butter until smooth., Allow sauce to cool to room temperature.
Creamy Corn


Ingredients:
frozen corn, cream cheese, unsalted butter, garlic powder, salt, lemon pepper

Directions:
In a slow cooker, combine all the ingredients., Cover & cook on low for 4 hours or until heated through & cheese is melted., Stir well before serving.
Italian Flank Steak


Ingredients:
lemon juice, beef flank steak

Directions:
In a small bowl, combine the salad dressing mix, oil and lemon juice. Brush onto both sides of the steak, place in shallow dish.  Cover and marinate overnight.
Preheat your grill or oven, whatever you prefer.  Grill or broil to desired doneness.
145 medium rare, 160 medium, 170 well done.
Personal note:  this cut of meat is tough, so you MUST slice it thinly, across the grain.  Also, it really is best cooked to no more than medium rare.  My personal preference is just under med rare.