xiaoxl/recipe_data huggingface dataset:
Skillet Pork Chops with Potatoes and Onion
Category: main-dish
By chefjenwin

A great cold-weather dish that takes little prep time and yields tender chops.

Ingredients:
2 tablespoons vegetable oil
4  pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
⅓ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
4  Yukon Gold potatoes, thinly sliced
2  medium onions, sliced
3 cubes beef bouillon
¾ cup hot water
1 tablespoon lemon juice

Directions:
Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 354
Fat: 16.4 g
Saturated fat: 4.9 g
Carbohydrates: 31.2 g
Sugars: 2.9 g
Dietary fiber: 3 g
Protein: 20.9 g
Cholesterol: 44.4 mg
Sodium: 1078.7 mg
Pineapple Angel Food Cake I
Category: desserts
By Donna

This three-ingredient recipe is delicious and so very easy due to the use of a cake mix and canned pineapple, and whipped cream dessert topping.

Ingredients:
1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended. Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool. Serve with whipped topping

Yields: 1 - 9x13 inch pan

Calories: 127.3
Fat: 3.6 g
Saturated fat: 3.1 g
Carbohydrates: 22.1 g
Sugars: 17.9 g
Dietary fiber: 0.2 g
Protein: 1.7 g
Sodium: 165.8 mg
Phyllis' Chocolate Syrup


Ingredients:
sugar, milk, butter, vanilla

Directions:
Heat sugar, milk, cocoa in saucepan over medium-high heat to a boil. (Don't let it boil too long].
Remove from heat, add butter and vanilla.
Serve over biscuits.
President Reagan's Favorite Macaroni and Cheese


Ingredients:
macaroni, butter, egg, salt, dry mustard, sharp cheddar cheese, milk

Directions:
Boil macaroni in water until tender and drain thoroughly.
Stir in butter and egg.
Mix mustard and salt with 1T hot water, and add to milk.
Add cheese, leaving enough to sprinkle on top.
Pour into buttered casserole; add milk, sprinkle with cheese.
Bake at 350°F for about 45 minutes or until custard is set and top is crusty.
Do-It-Yourself Salmon Poke Bowls
Category: main-dish
By A Day In the Kitchen

Salmon poke bowls are easy to make in your own home! Buy your favorite toppings and enjoy a totally custom poke bowl for cheaper than buying it at a restaurant.

Ingredients:
4 cups cooked rice
4 tablespoons soy sauce
4 teaspoons rice vinegar
4 teaspoons sesame oil
¼ teaspoon chile oil  (Optional)
¾ pound sashimi-grade salmon, cut into small cubes
1  avocado, sliced, or to taste
1  red bell pepper, sliced, or more to taste
¼ cup shelled edamame, or more to taste
4 sheets dried seaweed, cut into strips, or to taste
1 tablespoon pickled ginger, or to taste
1 tablespoon furikake (Japanese nori seasoning), or to taste
2 tablespoons chopped green onion, or to taste
1 tablespoon sesame seeds, or to taste

Directions:
Divide rice among 4 bowls. Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls. Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 511.2
Fat: 19.8 g
Saturated fat: 2.9 g
Carbohydrates: 57.4 g
Sugars: 4 g
Dietary fiber: 5.1 g
Protein: 24.1 g
Cholesterol: 46.8 mg
Sodium: 1077.7 mg
Amanda's Southern BBQ Chicken


Ingredients:
chicken pieces, ketchup, Tabasco sauce, Worcestershire sauce, brown sugar, ground black pepper, white vinegar, sweet onion

Directions:
"Puree all ingredients, excluding chicken, in a blender or food processor until it forms a smooth sauce. Arrange chicken in backing dish.  Pour sauce over chicken and bake at 350 degrees for about 1 hour or until chicken is at desired doneness. Serve over hot rice."
Tomatoes Rockefeller


Ingredients:
tomatoes, onion, parsley, butter, spinach, salt, pepper, paprika

Directions:
Place tomato in shallow baking dish, cut side up.
Mix rest of ingredients except crumbs.  Divide and spread evenly over tomato halves.
Top with Bread Crumbs.  (I use Panko].
Bake in preheated 375 oven 15 minutes or until crumbs are toasted and tomato is heated.
Lazygirl's Ground Turkey Stroganoff
Category: meat-and-poultry
By HeyMomma

A creamy and delicious seasoned ground turkey mixture is served over hot egg noodles.

Ingredients:
1 (8 ounce) package uncooked egg noodles
1 tablespoon vegetable oil
1 pound ground turkey
1 tablespoon minced onion
1 cube chicken bouillon, crumbled
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup water
1 tablespoon paprika
salt to taste

Directions:
Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon. Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 463.3
Fat: 19.6 g
Saturated fat: 4.4 g
Carbohydrates: 41.8 g
Sugars: 2 g
Dietary fiber: 2.4 g
Protein: 30.5 g
Cholesterol: 124.6 mg
Sodium: 851.6 mg
Sausage Rotel Dip


Ingredients:
bulk sausage, cream cheese, rotel

Directions:
Brown sausage in skillet; drain excess grease.
Add cream cheese and cook over medium heat until melted.
Add Rotel and mix well.
Serve warm with chips.
Enchilada Chicken


Ingredients:
boneless skinless chicken breasts, olive oil flavored cooking spray, light monterey jack cheese, fresh cilantro, black beans

Directions:
4 (4-ounce] trimmed boneless, skinless chicken breasts.
2 teaspoons Mrs. Dash Southwest Chipotle seasoning.
Olive oil spray.
4 tablespoons enchilada sauce.
1 cup light monterey jack cheese.
2 tablespoons fresh cilantro, chopped.
1 can black beans.
Preheat oven to 350°F
Beat and tenderize the chicken! (a reminder for myself].
Season each chicken breast evenly on both sides with the southwest seasoning.
Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once,  2 minutes per side, or just until the chicken is golden brown on the outside.
While chicken is cooking heat beans over medium heat on stove top.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, one-fourth of the cheese and one-fourth of the cilantro.
Transfer the skillet to the oven and bake for 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
Serve over black beans.
Sauteed Cod With Pea Cream


Ingredients:
cod fish fillets, mustard seeds, unsalted butter, shallots, peas, water, half-and-half, olive oil, fresh dill

Directions:
Sprinkle cod, on both sides, with crushed mustard seeds; let marinate in the refrigerator for 2 hours.
Meanwhile, prepare the sauce:  Heat butter in a skillet over medium heat; add shallots and cook until softened, about 5 minutes.
Add peas, 1 cup water, and season with salt and pepper; partially cover and let reduce for about 10 minutes and keep warm.
Remove 3/4 cup of the peas and puree in a food process with the half and half and some salt and pepper; transfer to a saucepan, cover,  and keep warmed over low heat.
Heat oil in another skillet over medium high heat; add cod and cook until golden, turning once, about 4 minutes; season with salt.
To serve:  Spoon pea puree into serving dishes; top with cod and sauce, garnish with fresh dill.
Chicken 65


Ingredients:
boneless chicken breast, cornstarch, all-purpose flour, ginger powder, garlic powder, onion powder, red chili peppers, salt, canola oil, green chilies, curry leaves, tomato ketchup, soy sauce, vinegar, sriracha sauce, sugar

Directions:
Wash the Chicken Breast and dry on a paper towel leaving it a little moist.
Cut chicken in 1 inch pieces and keep in a mixing bowl.
Add Corn Starch, All Purpose Flour, Ginger Powder, Garlic Powder, Onion Powder, Salt and Food Color and mix well so that all ingredients mix well and coat chicken evenly.
Add a little water (1 Table Spoon] if the spice mixture does not stick well to the chicken.
Heat Canola Oil in a deep wok and fry the chicken in batches till cooked.
Remove from the wok onto a flat baking tray with paper towel to absorb excess oil.
Heat Wok Oil in a wide but sufficiently deep wok.
Add to the oil Curry leaves and Split Green Chillies and Sauté for a minute.
Take care that the Curry Leaves do NOT get fried and become crisp.
Add Tomato Ketchup, Soy Sauce, Sriracha Sauce and Vinegar and mix well.
Add the Chicken and mix well so that the Sauce mixture coats the chicken well.
Stir Chicken and the for 3 minutes on medium heat.
Add Sugar and stir for another minute till the Sugar dissolves and the Chicken gets a nice Glaze.
Chicken 65 is now ready to be served.
Serve as an Appetizer or a Cocktail Snack or Tapas.
Note:
Serve the dish with the Curry Leaves and Green Chillies as they contrasting colors makes a visual impression.
Wok Oil is available in the Ethnic Sections of most store.
In case you do not get Wok Oil use regular Canola Oil and add one clove of Garlic sliced along with the Curry Leaves and Green Chillies.
Sriracha Sauce is available in most stores or your local International Farmers Market.
Curry Leaves are available is all Indian Grocery Stores or International Farmers Market.
Roasted Tomato and Pasta Soup


Ingredients:
Italian plum tomato, red onion, garlic, olive oil, fresh sage leaves, sugar

Directions:
Preheat oven to 375°F.
Spread vegetables in a roasting pan and drizzle with oil.
Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
Process the vegetables with 1 cup of stock until pureed.
Pour into a sieve placed over a large saucepan and press the puree through into the pan.
Add stock, sage, sugar, salt and pepper and bring to a boil.
Add pasta and cook according to package directions for al dente.
Ladle into serving bowls and drizzle with a little balsamic vinegar.
Habanero Garlic Jelly


Ingredients:
habaneros, red bell pepper, garlic, white vinegar, fresh lime juice, sugar

Directions:
Put habaneros, bell pepper, & garlic in a food processor and process until they are finely minced - be careful not to turn it into mush.
Put the minced vegetables into a large pot and add the sugar, vinegar, and lime juice. Mix well, and bring to a boil, stirring often.
Cook over medium-high heat for 5 minutes, keeping any eye on the mixture to make sure it does not boil over the top of the pan.
Remove from heat and stir in food coloring (if using].
Add the pectin and stir briskly with a whisk for 3 minutes - this helps to evenly distribute the bits of pepper and garlic throughout the jelly.
Ladle the jelly into sterilized half-pint jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
Buddhist Vegetable Noodles


Ingredients:
onion, garlic, ginger, vegetarian oyster sauce, light soy sauce, cabbage, red bell pepper, green bell pepper, bamboo shoots, carrot, bean sprouts, sugar, salt, white pepper, rice wine, dry sherry, green onions

Directions:
Heat 1 tablespoon peanut oil in a preheated wok and stir-fry onion until translucent. Toss in garlic, ginger, and mushrooms and stir-fry for another minute. Add oyster sauce and 2 tablespoons soy sauce and cook for another 30 seconds. Remove wok contents to a bowl and set aside.
Heat 2 tablespoons peanut oil in the hot wok and stir-fry cabbage, bell peppers, bamboo shoots, and carrot for 3 minutes. Toss in bean sprouts, sugar, ¼ cup reserved mushroom water, salt, and pepper and cook for 1 minute. Add onion and mushroom mixture, rice wine, and sesame oil and stir to combine well.
Cook noodles in plenty of water at a rolling boil for about a minute. Drain thoroughly, rinse under cold running water, and drain again. Toss noodles with remaining 1 tablespoon soy sauce and remaining 1 teaspoon peanut oil.
To serve, place noodles on a large warmed serving platter, spoon vegetable mixture on top, and mix lightly. Garnish with green onions sprinkled over the top.
Ww Oven-Barbecued Pork Roast - 5 Points


Ingredients:
boneless pork loin, Red Delicious apples, cranberries, barbecue sauce, light brown sugar

Directions:
Preheat the oven to 325 degrees.
Place the pork on a rack in a shallow roasting pan.
Roast until the pork is browned and the center reaches 165 degrees on a meat thermometer, about 1 hour and 20 minutes.
Meanwhile, in a medium saucepan, combine the apples, cranberries, barbecue sauce, sugar and 1/4 cup water; bring to a boil.
Reduce the heat and simmer, uncovered , stirring as needed, until the cranberries pop and the sauce is slightly thickened, about 15 minutes.
Place the pork on a serving platter and slice.
Spoon the sauce over the pork slices.
Balsamic-Beer Flank Steak


Ingredients:
ale, sherry wine, garlic cloves, ketchup, chili powder, brown sugar, grainy mustard, Dijon mustard

Directions:
Pierce meat with a fork several times., Place in a plastic bag., Mix other ingredients and pour over meat., Marinate in fridge 12 hours or overnight., Broil or grill steak over medium high heat 5 to 6 minutes per side., Let meat rest 5 minutes when done., Boil marinade in saucepan for 5 to 10 minutes until slightly thickened., Slice steak into thin strips and top with sauce.
Pumpkin Apple Nog - Vegetarian


Ingredients:
canned pumpkin puree, soymilk, maple syrup, ground nutmeg, ground cinnamon, salt

Directions:
Combine all ingredients in a blender.
Process on medium speed until smooth, scraping down sides to incorporate all the flavors.
Pour into individual old-fashioned glasses or into a glass punch bowl.
Sprinkle lightly with ground nutmeg and serve.
If you prefer to add spirits, either brandy or rum make an excellent choice.
To prepare in quantity, it will be necessary to make this recipe in several batches.
Unfortunately the blender is not large enough to prepare even a double recipe.
However, it's quick and easy.
*Recipe will work with a sweetened soy milk or unsweetened soy milk (preferred].
Violet Murphy's Southern Hotcakes


Ingredients:
flour, baking powder, salt, egg, buttermilk, baking soda

Directions:
Double sift together the flour, baking powder, and salt., Have the buttermilk at room temperature., Add the oil and the egg to the sifted mixture., Add 1/2 cup of buttermilk and stir., To the other 1/2 cup stir in the baking soda., Fold together and prepare to smile as these come off the griddle.
VanVoorst Ham Casserole
Category: main-dish
By Lindsay Clark

This came from a long line of VanVoorst women from rural Illinois. It's a goodie to pass along and works great with leftover ham as well as ham steak! We serve it up with garlic bread and green beans or broccoli. You may also top with Parmesan cheese and Italian bread crumbs to change it up.

Ingredients:
10 ounces uncooked spiral pasta
2 cups cubed fully cooked ham
1 cup sour cream
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup shredded mozzarella cheese
2 tablespoons prepared yellow mustard
1 tablespoon chopped fresh parsley
salt and pepper to taste
½ cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley. Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 437.2
Fat: 22.3 g
Saturated fat: 10.3 g
Carbohydrates: 39.9 g
Sugars: 2.6 g
Dietary fiber: 1.8 g
Protein: 20.1 g
Cholesterol: 50.1 mg
Sodium: 1011.6 mg
Raspberry Linzer Thumbprint Cookies


Ingredients:
all-purpose flour, baking soda, salt, light brown sugar, granulated sugar, eggs, vanilla extract, lemon peel, icing sugar

Directions:
Preheat oven to 375°F (190°C]. Combine flour, baking soda and salt in a medium bowl; set aside.
Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm] apart.
Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.
Granny's Famous Marsetti


Ingredients:
beef, onion, tomato paste, water, tomatoes, fresh mushrooms, red kidney beans, Tabasco sauce, chili powder, Worcestershire sauce, salt, pepper, spaghetti, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Brown beef well, then drain.
Saute onion in 1 tbs. butter until clear.
Combine beef, onion, and remaining ingredients in large sauce pan.  Simmer for 20 minutes.
Meanwhile, break spaghetti into 2 " pieces and cook according to package directions.  Drain and put in a roasting pan.
Pour sauce over spaghetti.  Mix together and bake at 350 for 30 to 45 minutes before serving.
Top with parmesan cheese and chow mein noodles.  Serve with rye bread (because when you taste it, it will make sense.].
Enjoy!
Beef Kefta Patties With Cucumber Salad


Ingredients:
fresh flat-leaf parsley, fresh cilantro, fresh ginger, ground coriander, ground cumin, salt, ground cinnamon, English cucumbers, rice vinegar, yogurt, fresh lemon juice, ground black pepper

Directions:
Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Combine beef, 1/4 cup parsley, cilantro and next 5 ingredients (through cinnamon] in a medium bowl.  Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty.  Add patties to pan; cook 3 minutes per side or until desired degree of doneness.
Combine cucumber and vinegar in a medium bowl; toss well.  Combine yogurt, remaining 2 tablespoons parsley, juice, and pepper in a small bowl; stir with a whisk.  Arrange 1 patty and 1/2 cup cucumber mixture on each of 4 plates.  Top each serving with about 2 tablespoons yogurt sauce.  Serve each with 2 pita wedges.
Carrots for a Change


Ingredients:
carrots, bacon, onion, brown sugar, butter

Directions:
Preheat oven to 350.
Boil carrots until barely tender.
Fry Bacon until crisp, then drain and crumble.
Brown onion in part of the bacon grease after draining off some juice.
In a buttered baking dish, combine carrots, bacon, onion, salt and pepper.
Sprinkle brown sugar over top and pour melted butter all over. Bake carrots covered until thoroughly heated.
Perfect Homemade Hash Browns


Ingredients:
russet potato, butter

Directions:
Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool.
When potatoes are cool enough to handle, grate them with a coarse grater.
In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned.
Resist the temptation to stir them around; just lift up an edge periodically to check on browning.
Serve immediately.
Celery, Stilton & Walnut Soup


Ingredients:
butter, shallots, celery ribs, garlic clove, all-purpose flour, milk, dolcelatte, gorgonzola, walnut halves, plain yogurt, celery leaves

Directions:
Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
Add the flour and cook, stirring constantly, for 30 seconds.
Gradually stir in the stock and milk, and bring to a boil.
Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
Cover and simmer for 20 minutes.
Stir in the yogurt and heat for 2 minutes without boiling.
Season the soup to taste with salt and pepper.
Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.
Easy Grilled Chicken Teriyaki
Category: world-cuisine
By prissycat

Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!

Ingredients:
4  skinless, boneless chicken breast halves
1 cup teriyaki sauce
¼ cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

Directions:
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 day
Yields: 4 servings

Calories: 240
Fat: 7.5 g
Saturated fat: 1.4 g
Carbohydrates: 16.6 g
Sugars: 11.4 g
Dietary fiber: 0.1 g
Protein: 25.2 g
Cholesterol: 67.2 mg
Sodium: 691 mg