xiaoxl/recipe_data huggingface dataset:
Beet Relish-Canning Recipe


Ingredients:
beet, cabbage, sugar, yellow onion, red bell pepper, salt, vinegar

Directions:
In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
Joppiesaus My Way


Ingredients:
olive oil, mayonnaise, ketchup, curry powder, salt, fresh ground pepper

Directions:
Saute the onions in the olive oil over medium heat until translucent, about 3 minutes. You don't want the onions to brown. Remove from heat and allow to cool slightly.
In a bowl, add all ingredients and stir to combine.
Reseason with more salt and pepper, if needed.
Refrigerate the sauce if you're not serving it within 1 hour. Serve with fries, chips, etc.
Cornucopia Salad
Category: salad
By Christine720

Delicious salad that tastes like the III Forks salad (if you live in the Dallas area). It's an excellent salad that everyone will love, and it's very easy to make!

Ingredients:
¼ cup sliced almonds
1 tablespoon white sugar
1 head red leaf lettuce, torn
3  green onions, chopped
1  Granny Smith apple, cored and chopped
1  avocado - peeled, pitted, and chopped
½ cup dried cranberries
¼ cup crumbled blue cheese
2 tablespoons red wine vinegar
2 teaspoons white sugar
salt and pepper to taste
¼ cup vegetable oil

Directions:
Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool. In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds. Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

Prep time: 20 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 8 servings

Calories: 181.3
Fat: 13.3 g
Saturated fat: 2.5 g
Carbohydrates: 15.4 g
Sugars: 9.9 g
Dietary fiber: 3.3 g
Protein: 2.6 g
Cholesterol: 3.2 mg
Sodium: 71.5 mg
Cuban Pork Tenderloin


Ingredients:
fresh lime juice, dark rum, Spanish onion, garlic cloves, dried oregano, ground cumin, salt, bay leaf, ground black pepper

Directions:
Mix all ingredients in large resealable plastic bag., Add pork to marinade., Close bag and turn pork to coat. Refrigerate overnight, turning pork once., Preheat Grill or Oven to 400°F, Transfer pork to baking pan or grill discarding the marinade., Roast until thermometer inserted into center of pork registers 150°F, Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.
Gimme S'more Please


Ingredients:
butter, graham cracker squares, sugar, marshmallows, milk, instant chocolate pudding mix, Cool Whip

Directions:
Melt butter in the microwave.
Put graham crackers in a plastic bag and use a rolling pin to crush to fine crumbs.  (abt 1-1/2 cup crumbs].
Pour into 8X8X2 baking pan and stir in sugar.
Add melted butter and make sure it's thoroughly combined. Remove 1/3 Celsius cracker mixture and reserve for later. Press remaining crackers evenly to cover the bottom of the pan.  Place in the freezer 10 minutes.
Microwave fudge topping (remove lid first] abut 30-45 seconds on high heat. (until warm enough to pour] Pour over the chilled graham cracker crust.
Sprinkle 1 cip of the marshmallows over the fudge topping.
Pour Milk into a large bowl, beat in pudding mix with electric mixer in medium speed for 2 minutes.
Stir in half of the cool whip.  Pour this mixture over the marshmallows.
Sprinkle the reserved marshmallows and graham cracker crumbs as well as the chocolate chips over the top.
Cover with foil and refrigerate at least 4 hours. (or pop in the freezer until firm].
Crock Pot 'carnitas'


Ingredients:
onion, tomatoes, onion, fresh cilantro leaves, fresh lime juice

Directions:
Combine pork, onion, jalapeno, orange peel and soda in a crock pot.
Cover and cook on low for 8 hours.
Uncover and shred the meat using 2 forks.
Serve on flour tortillas and top with pico de gallo, if desired.
For Pico de Gallo:
Combine all ingredients in a small bowl, seasoning to taste with salt and pepper.
Cover and refrigerate until ready to use; Makes 1 1/2 cups.
Note: Also, up to 2 teaspoons each of fresh minced garlic and dried oregano can be added to taste.
The carnitas can be served rolled into flour tortillas or in taco shells.
Topping options include pico de gallo, guacamole or shredded cheese with a bit of taco sauce.
Chicken Legs With Easy Mole Sauce


Ingredients:
onions, anise seed, chili powder, sugar, cinnamon, ground cloves, peanut butter, chicken broth, diced tomatoes, raisins, garlic cloves, salt, chicken legs

Directions:
In large, heavy skillet saute onion over moderately high heat until golden brown.
In motar, crush coriander seeds and aniseed or grind in a spice grinder.  Stir into onion mixture with chili powder, sugar, cinnamon and cloves.  Cook mixture over medium heat, stirring, for 1 minute.  Stir in cocoa powder, peanut butter, 2 cups of broth, tomatoes, raisins, garlic paste and salt, to taste and simmer sauce loosely covered, stirring occasionally, for 20 minutes.  Take the sauce off the heat and let cool while preparing the chicken legs.
Pat legs dry, season with salt and pepper.  On oiled rack of a broiler pan, broil skin side up for approximately 10 minutes, turn and broil other side for approximately 10 minutes or until golden brown.
In blender or food processor puree the sauce in batches, adding remaining broth as necessary to thin.
Transfer sauce to skillet, add legs, and simmer mixture loosely covered for 30 minutes.
Serve legs with mole sauce over rice.  Sprinkle with sesame seeds.
Note:  Prep and cook times are estimates.
Neapolitan Swirled Cheesecake


Ingredients:
chocolate graham cracker crumbs, butter, sugar, cream cheese, sugar, eggs, vanilla extract, white chocolate, dark chocolate, fresh strawberries

Directions:
Preheat oven to 350 degrees and spray a 9- inch spring form cake pan with cooking spray.
Mix together the graham cracker crumbs, sugar and butter until completely combined. Press firmly and evenly into the bottom of the prepared cake pan.
In the bowl of a stand mixer using the paddle attachment, or with electric beaters, cream together the cream cheese and sugar until light and fluffy.
Add the eggs one at at a time until completely incorporated. Scrape the sides of the bowl, add the vanilla.
Divide the mixture equally,  amongst three bowls.
Stir the mashed strawberry jam in to one bowl of cheesecake mixture. Stir melted semi sweet chocolate in to another bowl of the mixture. Leave the third bowl plain.
Pour the plain cake mixture over the prepared graham crust, follow with the strawberry mixture and finally the chocolate. Using the handle of a wooden spoon, swirl the mixture to make a marbled pattern.
Bake the cheesecake 50 to 55 minutes or until the centre is just set. Let cool completely before refrigerating 3 hours to overnight. Run a knife around the edges to release the cake and remove the side of the pan.
Garnish with melted white chocolate drizzle, dark chocolate drizzle, fresh strawberries and edible flowers for an extra touch.
Margarita Chicken


Ingredients:
soy sauce, lemon, fresh garlic clove, fresh cilantro, cumin, black pepper, boneless skinless chicken breasts, cilantro

Directions:
Pound chicken breasts to even thickness. This is important!
Combine all ingredients in a blender except chicken.
Pour marinade over chicken and let sit in the fridge for at least 1 hour, up to 24 hours.
Preheat grill to medium-high heat.
Grill chicken breasts for 7-8 minutes per side, turning once.  Since the thick parts have been flattened, the whole breast should develop a nice, caramelized texture without drying out.
Remove from grill and let rest for 5-10 minutes.  Slice for fajitas, or serve whole with lime wedges and cilantro.
Pocket Scramble


Ingredients:
sausages, sweet onion, mushroom, garlic, barbecue sauce, eggs, sour cream, cottage cheese, flour, 1% low-fat milk

Directions:
preheat oven to 375F.
Lightly spray a fry pan with oil, Sauted the onions, mushrooms & pepper for 4 minutes over medium high heat.
Add leftover sausage (meat].
Other veggies and BBQ Sauce, heat through and then transfer to lightly oiled ovenproof dish.
Wrap the pita breads in foil and heat in the oven for 10 minutes.
Meanwhile whip the eggs, milk, flour and sour cream (or cottage cheese] together.
Pour the eggs over the scramble in the casserole dish and place in the oven- bake for apprx. 15 minutes or until firm.
You may do this as a "do-ahead" dish; just get it ready up to the point of pouring in the eggs and 20 minutes or so before serving pour in the eggs and bake.
Remember if the scramble is cold when you pour in the eggs it will take longer.
Crustless Bacon and Cheese Quiche


Ingredients:
green onions, tomatoes, fresh mushrooms, eggs

Directions:
HEAT oven to 325 degrees F.
RESERVE 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minute or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
BAKE 30 minute or until center is set. Top with reserved onions and tomatoes. Let stand 5 minute before cutting to serve.
Tofu Hiyayakko
Category: side-dish
By kyoko

This is one of the really traditional easy dishes in Japan. My dad likes it so much. We often eat this dish with the rice, miso soup, grilled fish and Japanese pickles in the morning.

Ingredients:
1 tablespoon soy sauce
1 teaspoon white sugar
½ teaspoon dashi granules
½ teaspoon water
¼ (12 ounce) package silken tofu
1 ½ teaspoons grated fresh ginger root
¼ teaspoon thinly sliced green onion
1 pinch bonito shavings (dry fish flakes)
1 pinch toasted sesame seeds

Directions:
Mix the soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves. Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Drizzle the soy mixture on top, and sprinkle with sesame seeds.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 99.6
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 7.7 g
Sugars: 4.8 g
Dietary fiber: 0.6 g
Protein: 8.8 g
Sodium: 911.4 mg
Smothered Pheasant
Category: everyday-cooking
By Kaye Lynn

This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.

Ingredients:
6  skinless, boneless pheasant breast halves
salt and black pepper to taste
½ cup all-purpose flour
½ cup butter
2 cups half-and-half cream

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven. Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours.  An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 1 hr 45 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 520.5
Fat: 30.6 g
Saturated fat: 17.5 g
Carbohydrates: 11.4 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 48 g
Cholesterol: 176.1 mg
Sodium: 202.3 mg
Vegetables and Small Shells Soup


Ingredients:
onions, carrot, celery, garlic, mushroom, bay leaves, basil, diced tomatoes, corn, zucchini, cannellini beans, red kidney beans, pasta

Directions:
The key is a flavorful stock - refer to my stock recipes for tips if needed - store bought may be resorted to and my tip would be low sodium - low fat - College Inn or Swansons.
In a large soup pot add 1 tbsp olive oil - add the first 4 ingredients and saute till onions are clear. Add mushrooms and add salt and pepper to taste. Add bay leaves, herbs, stock and simmer over medium heat for 45 minutes.
Add remaining ingredients, including shells cook for 10-15 minutes (add a cup or two of water if you think the soup is to thick - the shells do take up some moisture as they are cooked into the soup] and remove from heat - serve with a slice of crusty bread and some fresh grated parmesan cheese.
Coconut Curry Fish
Category: world-cuisine
By MATHGOD

A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.

Ingredients:
2 cups water
1 cup uncooked brown rice
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
1 pound cod fillets, cut into chunks
1 ½ tablespoons curry powder
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt and pepper to taste
1 (14 ounce) can coconut milk
1 (16 ounce) package frozen stir-fry vegetables
1 tablespoon cornstarch

Directions:
Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes. Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in  . Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork. Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 352.8
Fat: 18 g
Saturated fat: 13 g
Carbohydrates: 32.1 g
Sugars: 2.7 g
Dietary fiber: 5.1 g
Protein: 18.9 g
Cholesterol: 27.3 mg
Sodium: 282.6 mg
Countess Mushrooms


Ingredients:
butter, flour, chicken broth, sour cream, lemon juice, garlic powder, onion powder, nutmeg, tarragon, salt

Directions:
Saute mushrooms in butter until tender.
Sprinkle mushrooms with flour.
Add broth and cook one minute more.
Add rest of ingredients; cook 3 minutes more, stirring.
Greek Salad on Roasted Garlic French Bread
Category: trusted-brands-recipes-and-tips
By Idahoan

Buttery toasted garlic bread is topped with fresh, crisp Greek salad, and served with tart tzatziki sauce.

Ingredients:
1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes
1 pound butter, softened
1 loaf French bread
½ pint cherry tomatoes, cut in half
1 cup cucumber, peeled and sliced into 1/4-inch thickness and cut into quarters
1 medium red onion, chopped into thin slices and soaked 10 minutes in small bowl of ice water to reduce sharpness
1 small green pepper, coarse chopped
¾ cup kalamata olives, pitted and sliced
6 tablespoons olive oil
1 ½ tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic clove (blank)s garlic cloves, minced
¾ cup crumbled feta cheese, for topping
2 cups plain Greek yogurt
1 cup cucumber, small dice
2 tablespoons fresh lemon juice
2 garlic clove (blank)s garlic cloves, minced
2 tablespoons finely chopped fresh dill
1 pinch Salt and pepper, to taste

Directions:
Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.) Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce. Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

Yields: 4 servings

Calories: 1696.9
Fat: 131.8 g
Saturated fat: 69.5 g
Carbohydrates: 106.6 g
Sugars: 15.8 g
Dietary fiber: 5.6 g
Protein: 28.7 g
Cholesterol: 276.4 mg
Sodium: 2799.5 mg
Parmesan Sauce


Ingredients:
butter, flour, milk, white pepper, ginger, basil, fresh parmesan cheese, tomatoes

Directions:
Slowly bring milk to room temperature on the stove or in the microwave.
Melt butter in a frying pan on medium heat. Slowly add flour and mix into a thick paste.
Add 1/2 cup of the milk. Mix well until smooth. Add another 1/2 cup and mix until smooth. Continue until all the milk is used.
Add the pepper, ginger, and basil; slowly bring to a gentle boil. Reduce heat to med-low so the milk won't scald.
Add the cheese and stir until melted.
Add diced tomatoes. Serve over pasta or squash. Garnish with fresh basil.
Heart Healthy Hotcakes


Ingredients:
banana, rolled oats, flax seed, baking powder, cinnamon, strawberry

Directions:
Add the banana, milk, agave to mixing bowl and stir. Then add flour, oats, flaxseed, baking powder and cinnamon and stir to thoroughly combine. Batter will be a little thick but more milk can be added to thin it out if necessary.
Spray a nonstick skillet with cooking spray and heat over medium heat until a drop of water sizzles. Pour about ¼ cup of batter into the pan, use a spatula to spread into a circle (or heart] if needed. Cook until bubbles form in the center, before flipping sprinkle diced strawberries over each pancake, then flip over and cook an additional few minutes.
The best way to serve is to add some agave nectar to a bowl, add a dash of cinnamon and microwave 10-15 seconds to warm.  Drizzle over pancakes and sprinkle with almonds.  Mmm mmm dee-lish!
*Arrowhead Mills makes oat flour which you can find at Whole Foods or if you have a good food processor you can simply make your own by throwing some rolled oats in there.  Just make sure to get it pretty fine.  You can also use regular whole wheat flour if you like.
Impossible Cheesecake


Ingredients:
milk, vanilla, eggs, sugar, Bisquick, cream cheese, sour cream, sugar, vanilla

Directions:
Heat oven to 350 degrees., Grease 9 inch pie plate., Place milk, 2 t., vanilla, eggs,1 c., sugar, and bisquick in blender container., Cover and blend on high 15 seconds., Add cream cheese., Cover and blend on high 2 minutes., Pour into pie plate., Bake 40-45 minutes, or until center is firm., Combine sour cream, 2 t., vanilla, and 2 T., sugar., Spread over cheesecake that has cooled.
Chocolate-Filled Angel Food Cake


Ingredients:
dark chocolate, sugar, salt

Directions:
bake and cool angel food cake cut off 1" slice off top hollow out middle of cake keep pieces melt chocolate add sugar and salt stir in egg yolk.
cool add egg whites to chocolate combine chocolate mixture with cake pieces.
fill cake put top back on let set serve with whip cream.
Chocolate Oatmeal Bars


Ingredients:
all-purpose flour, ground cinnamon, butter, margarine, sugar, brown sugar, vanilla, egg, quick-cooking oats, walnuts

Directions:
Combine flour and cinnamon in a small bowl.
Beat butter,sugar,brown sugar and vanilla in a large mixer bowl until creamy.
Beat in egg.
Gradually beat in flour mixture.
Sit in oats,3/4 cup chocolate chips and 1/2 cup walnuts.
Spread into a lightly greased 13x9 inch baking pan.
Bake in preheated 350 degree oven for 22-28 minutes or until center is set.
Immediately sprinkle with remaning chocolate chips,let stand for 5 minutes or until chips are shiny.
Spread cips and sprinkle with remaning nuts.
Cool completely.
Cut into bars.
Angel Almond Balls


Ingredients:
butter, powdered sugar, flour, baking powder, powdered sugar

Directions:
Set oven to 300 degrees.
Butter a large baking sheet.
In a large bowl using an electric mixer on medium speed beat butter with 1/2 cup powdered sugar and almond extract until smooth (about 3 minutes].
In a medium bowl mix the flour with baking powder; add to the creamed mixture; beat until blended.
Stir in chopped almonds.
Shape into 1-inch balls and place about 1-inch apart on the buttered baking sheet.
Bake about 20-25 minutes or until pale golden brown (do not overbake!].
Let the cookies stand on sheet until cool enough to handle.
Place about 1-1/2 cups powdered sugar in a shallow dish.
Roll the warm cookies in powdered sugar evenly to coat all over.
Set the cookies on racks to cool completely.
Banana Rolls


Ingredients:
reduced-fat cream cheese, Splenda granular, bananas, vanilla extract

Directions:
Preheat oven to 350.
Mix splenda, cream cheese, bananas and vanilla in a bowl using a hand mixer.
Mix until creamy.
Place crescent rolls on an ungreased baking sheet.
Spread about 1 tablespoon of filling onto each crescent roll and roll into crescent shape.
Bake in preheated oven 12 to 15 minutes or until lightly browned.
Oatmeal Waffles


Ingredients:
whole wheat flour, rolled oats, baking powder, cinnamon, salt, brown sugar, egg, butter, vanilla, skim milk

Directions:
Melt butter, set aside so it cools a little., In large mixing bowl, mix dry ingredients., Set aside., In small mixing bowl whisk eggs, milk, nog, and vanilla., Mix in melted butter quickly., Add to dry mixture., Add a little more skim milk if batter is too thick., Using directions on waffle maker, make waffles!
The Original Chi-Chi's Mexican Fried Ice Cream


Ingredients:
flour tortillas, granulated sugar, cinnamon, French vanilla ice cream, maraschino cherry, honey

Directions:
Form 4 oz. of French vanilla into a ball.
Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
Roll in corn flake crumbs till coated.
Place in the freezer to harden.
Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
FOR THE SHERBET GLASS(the early years]:
Put a dollop of whip cream in the bottom of the glass.
Place the fried ice cream ball on top of the dollop.
Drizzle a small amount of honey over the top of the ice cream ball.
Place 8 whip cream rosettes around the ice cream ball and one on top.
Top with a maraschino cherry.
Enjoy!
FOR THE TORTILLA (the later years]:
Deep fry a tortilla flat until crispy.
Sprinkle with the remaining cinnamon sugar mixture.
Follow the instructions for the sherbet glass.
Enjoy!
Breaded Southern Fried Pork Chops


Ingredients:
flour, salt, pepper, chicken bouillon cube

Directions:
Mix flour, salt, pepper, and boullion cube., Heat oil on med-hi in large skillet., Roll chops in flour mixture., Add to hot skillet., Cook and turn for 20 minutes, until chops are done and golden brown.