xiaoxl/recipe_data huggingface dataset:
Grilled Buffalo Wings
Category: appetizers-and-snacks
By MATTD73

This is a great recipe for grilled chicken wings.  They are much better than fried!

Ingredients:
3 pounds chicken wings, separated at joints, tips discarded
1 cup Louisiana-style hot sauce
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground black pepper, or to taste
1 tablespoon soy sauce

Directions:
Preheat a grill to medium heat. In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer. Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 129.4
Fat: 7.3 g
Saturated fat: 2 g
Carbohydrates: 5.5 g
Sugars: 5.2 g
Dietary fiber: 0.1 g
Protein: 10 g
Cholesterol: 29.8 mg
Sodium: 882.3 mg
Quick and Light Chicken Paprikash


Ingredients:
onion, fat free sour cream, paprika, salt

Directions:
Spray a large nonstick skillet and heat over medium-high heat. Saute onion for three minutes. Add the chicken and cook until heated through (about 5 minutes].
Reduce heat to medium. Stir in remaining ingredients. Cover and cook for 3 minutes. DO NOT ALLOW TO BOIL.
Serve over rice, pasta or baked potatoes.
Lamb Loaf
Category: meat-and-poultry
By Bones

Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.

Ingredients:
½ teaspoon vegetable oil
2 slices dry bread, diced
½ teaspoon vegetable oil, or as needed
¼ cup milk
1 pound ground lamb
1  egg
4 cloves minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon lemon zest
1 teaspoon ground coriander
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ cup tomato sauce
5 leaves fresh mint, finely chopped
2 tablespoons balsamic vinegar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil. Place bread and milk in a small bowl. Press bread with a fork to soak up the milk. Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan. Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar. Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 1 9x5-inch loaf pan

Calories: 409.3
Fat: 29.7 g
Saturated fat: 12.4 g
Carbohydrates: 12.2 g
Sugars: 3.6 g
Dietary fiber: 1.5 g
Protein: 22.3 g
Cholesterol: 125 mg
Sodium: 734.7 mg
Bobotie (Beef Pie)


Ingredients:
butter, onion, apple, curry powder, raisins, lemon juice, egg, turmeric, bay leaves, egg

Directions:
Melt the butter in a saucepan.
Add the onions and sauté for 5 minutes, then add the apple and cook for another minute.
Add the chopped beef and combine.
Squeeze out the excess milk from the bread slices, then tear up and add to pot.
Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well.
Place mixture in a greased 9 x 13" baking dish.
Place bay leaves vertically in the casserole.
Bake at 325 degrees F for 40 minutes, then remove from the oven.
Mix together the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.
Smoked Salmon French Toast Sandwich
Category: seafood
By Weezer

This quick recipe is a great way to use up old bread. Serve with wine and a nice side salad for a bistro-style meal. For a vegetarian option, substitute slices of Granny Smith apples and old Cheddar cheese for the smoked salmon and cream cheese. You can substitute Italian seasoning for the herbes de Provence, if desired. You can use any artisinal-style bread in place of the French bread.

Ingredients:
2  eggs
1 ½ tablespoons milk
1 pinch herbes de Provence, or to taste
2 tablespoons butter
4 slices day-old French bread
½ cup fresh spinach leaves, or to taste
cream cheese
4 ounces smoked salmon, or more to taste

Directions:
Whisk eggs, milk, and herbes de Provence together in a shallow bowl. Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices. Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes. Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 613.4
Fat: 40.5 g
Saturated fat: 22.5 g
Carbohydrates: 34.7 g
Sugars: 2.5 g
Dietary fiber: 1.5 g
Protein: 28.4 g
Cholesterol: 294.3 mg
Sodium: 1147.2 mg
Spider Pretzels


Ingredients:
creamy peanut butter, cream cheese, raisins

Directions:
Spread peanut butter on one cracker and "sandwich" with the other cracker., Insert eight pretzel legs into the filling between the crackers., Use dabs of peanut butter to affix the raisin eyes.
Lemon Soda


Ingredients:
character(0]

Directions:
Mix and enjoy., Be careful, it will get fizzy when you combine them!, If it's too sweet or carbonated for you, use half a can of pop, and half water.
Green Onion Potato Salad


Ingredients:
salt, salt, vegan mayonnaise, white wine vinegar, ground black pepper, green onions, fresh cilantro

Directions:
Cover potatoes with water in a 4-quart saucepot.  Bring to a boil over medium-high heat.  Add 1 tablespoon salt.  Reduce heat to low and simmer 20-30 minutes or until potatoes are tender.  Drain and cool slightly.  Slice into 1/4-inch thick slices.
Combine Vegenaise, vinegar, jalapeno peppers, 2 teaspoons salt, and black pepper in a large bowl.  Stir in remaining ingredients and toss gently to coat.  If desired, season with additional salt and pepper.  Serve chilled or at room temperature.
Barley Lime Fiesta Salad
Category: salad
By Christine

Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.

Ingredients:
1 cup pearl barley
2 cups water
½ (15 ounce) can black beans, rinsed and drained
½  green bell pepper, chopped
½  red bell pepper, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 stalk celery, chopped
1 small red onion, chopped
1 large carrot, chopped
¾  chipotle pepper in adobo sauce, finely chopped, or to taste
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ cup water
2 tablespoons light corn syrup, or to taste
1 tablespoon canola oil, or to taste
1 tablespoon lime juice, or to taste
1 tablespoon lemon juice, or to taste
¼ cup chopped fresh cilantro
1 teaspoon distilled white vinegar, or to taste
onion powder, or to taste

Directions:
Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator. In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed. In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 166.4
Fat: 4.5 g
Saturated fat: 0.4 g
Carbohydrates: 29.9 g
Sugars: 4 g
Dietary fiber: 5.5 g
Protein: 4.1 g
Sodium: 262.6 mg
Quick & Easy Tortellini Soup With Spinach and Tomatoes


Ingredients:
vegetable broth, diced tomatoes, garlic, frozen spinach, onion, red wine, dried oregano, dried basil, parmesan cheese, fresh ground black pepper

Directions:
In a large pot, combine all ingredients except the tortellini and parmesan cheese.
Bring to a boil.
Reduce heat and simmer, covered, for about 20 minutes.
While the tomato and spinach mixture simmers, prepare tortellini according to the package.
Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.
Drain.
Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
Serve the soup in bowls, topped with the parmesan cheese.
Easy Chocolate Cherry Cake


Ingredients:
eggs, cocoa powder, cherry pie filling, cherry brandy, sweet butter

Directions:
Mix cake mix with cocoa, beaten eggs, almond flavouring, melted chips and oil. Use a two cup glass measure to melt the chips and oil. Add cherry brandy if using. Fold in cherry pie filling. Turn into greased bundt pan.
Bake 350 degrees for 55 minutes. The residue heat will finish the cooking. Cool, turn out onto a plate and glaze.
Glaze:
3/4 cup semi-sweet chocolate chips.
2 tbsp butter.
2 tbsp table cream.
Microwave on medium the chips, butter, and milk until melted . Stir in 1/2 cup icing sugar ( optional ] Cool and pour over cake. I use the same two cup Pyrex measuring cup to melt the chips & oil to put into the cake, and save it unwashed to make the glaze. No point in wasting a bit of chocolate! One time I made it, I used a bit more cherries ( almost 1/2 can more ] and it was the best one yet! After I glazed it and let it cool, I dribbled some of the cherry goo over the glaze to keep it moist- went over huge in my home!
This cake is best made the day before to allow the flavours to get happy!
Pepperoncini-Cheese Dip


Ingredients:
cottage cheese, cream cheese, cream cheese, sour cream, parmesan cheese, garlic powder

Directions:
Combine first 3 ingredients in a blender & pulse until smooth.
Place into a bowl & add chopped peppers, parmesan cheese and garlic powder.
For added color, use a drop or two of green food coloring or add some chopped black olives.
Chill and enjoy.
Basil Marinated Steak


Ingredients:
Worcestershire sauce, fresh basil, red wine vinegar, olive oil, honey, garlic cloves, fresh coarse ground black pepper, boneless beef top round steaks

Directions:
In a large nonmetal dish or resealable food storage plastic bag, combine all ingredients except steak; mix well.  Add steak and turn to coat.
Cover dish or seal bag; refrigerate atleast 4 hours or overnight to marinate.
Heat grill.  When ready to grill, remove steak from marinade; discard marinade.  Place steak on gas grill over medium heat.  Cook 10 to 15 minutes or until desired doneness, turning once or twice.
To serve, cut steak across grain into slices; place on serving platter.
Baked Mushroom Rice
Category: side-dish
By Maryanne

You can vary this easy rice side dish by adding different spices or meat.

Ingredients:
2 cups uncooked white rice
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup vegetable broth
½ cup chopped onion
¼ cup fresh chopped mushrooms
1 teaspoon dried parsley
1 teaspoon dried oregano
¼ cup butter, melted
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil. Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 363.5
Fat: 11.3 g
Saturated fat: 5.7 g
Carbohydrates: 57.9 g
Sugars: 2 g
Dietary fiber: 1.3 g
Protein: 6.3 g
Cholesterol: 20.3 mg
Sodium: 461.9 mg
Creamy Saffron Shrimp with Gnocchi and Caramelized Onion
Category: main-dish
By @lex

It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.

Ingredients:
1 tablespoon butter
1 large onion, thinly sliced
6  mushrooms, sliced
1 teaspoon brown sugar
1 (16 ounce) package potato gnocchi
20  peeled and deveined large shrimp (21 to 30 per pound)
3 tablespoons reduced-fat sour cream
1 teaspoon paprika
1 pinch saffron
salt to taste
2 tablespoons shredded fresh basil
¼ cup grated Parmesan cheese

Directions:
Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside. 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 gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm. Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt. Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 333.5
Fat: 14.7 g
Saturated fat: 8.7 g
Carbohydrates: 26.7 g
Sugars: 3.3 g
Dietary fiber: 2.2 g
Protein: 23.7 g
Cholesterol: 197.6 mg
Sodium: 374.2 mg
Easy Teriyaki Sauce/Marinade


Ingredients:
low sodium soy sauce, brown sugar, garlic, black pepper, fresh ginger, cayenne pepper

Directions:
In a bowl whisk all ingredients together until no brown sugar granules remain., Pour over chicken, beef or pork., Marinate a minimum of 6 hours or up to 24 hours.
Easy Cream of Crab Soup


Ingredients:
onion, green pepper, butter, garlic cloves, half-and-half cream, potatoes, lump crabmeat, frozen corn, dried parsley flakes, dill weed, pepper

Directions:
In dutch oven, saute ithe onion and green pepper in butter until tender.  Add garlic saute 1 minute longer.  Stir in the remaining ingredients.  Cook and stir over medium low heat until heated through Do Not Boil.
Enjoy!
Wild Rice Pilaf


Ingredients:
wild rice, long grain brown rice, onion, celery, cremini mushrooms, green apple, garlic cloves, walnuts, raisins, fresh parsley, fresh sage, fresh thyme, fennel seed, chicken broth, extra virgin olive oil

Directions:
Bring 3½ cups of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
Mix all the stuffing ingredients together in bowl and season with salt and pepper.
Preheat oven at 350 degrees. Place stuffing in an 8 inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork keeping it fluffy.
Serving suggestion: Serve with 15 Minute Lamb Chops or Herbed Chicken Breasts and one of our Mediterranean Greens: Mediterranean Kale or Mediterranean Swiss Chard.
Easy Bisquick & Buttermilk Chicken Pot Pie


Ingredients:
boneless skinless chicken breasts, poultry seasoning, onion powder, garlic powder, unsalted butter, onion, celery rib, all-purpose flour, all-purpose flour, reduced-sodium chicken broth, half-and-half, fresh parsley, Bisquick, buttermilk

Directions:
Position a rack in the center of the oven, and preheat oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat.  Season the chicken as you see fit, and add it to the skillet.  Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes.  Transfer the chicken to a plate.
Add the butter to the skillet, and reduce the heat to medium.  Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes.  Sprinkle the flour over the mixed vegetables and mix well.  Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon.  Cook until the sauce is slightly thickened, about 5 minutes.
Stir in the reserved chicken, thawed mixed vegetables, and parsley.  Season with salt and pepper as desired.  Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!], pour into whatever casseroles you have.
Mix the Bisquick and buttermilk to make a soft, slightly sticky dough.   Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits].
Pop the casserole(s] in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
You're done!
Best Steel Cut Oats Crock Pot Recipe


Ingredients:
steel cut oats, dried cranberries, raisins, hot water, milk, brown sugar, cinnamon

Directions:
Spray inside of crock pot with non-stick spray (I use canola].
Add all ingredients to crock pot (may add raisins and/or cranberries in the morning - depending on texture preference.
Turn to low setting.
Cook for 8-9 hours (turn on last thing before bedtime].
Fried Cabbage


Ingredients:
cabbage, bacon drippings, bacon

Directions:
Fry bacon till brown., Chop cabbage., Fry cabbage in bacon drippings till done., Salt And Pepper to taste.
Easy Southwest Pork Chop Dinner


Ingredients:
olive oil, butter, flour, salt, garlic powder, pepper, water, garlic clove, diced tomatoes, diced green chilies, onions, fresh parsley, chili powder, dried oregano, sugar

Directions:
Season chops on both sides with garlic powder, salt and pepper.
In a large skillet heat olive oil and butter. Brown chops on both sides.
Remove chops and pour off all but 1 to 2 tablespoons of fat. Stir in flour, breaking up browned bits.
Place chops back into the skillet and add 1/4 cup of water, cover and cook on low heat for about 30 minutes. Add remaining ingredients. Cover and cook for 15 minutes longer.  Season with salt and pepper to taste.
Shrimp Scampi over Rice


Ingredients:
butter, olive oil, garlic, shrimp, parsley, lemon juice, salt

Directions:
-While preparing the scampi, cook enough rice to feed your party.
-Melt butter with olive oil over med low heat.
-When foam in butter subsides, stir in garlic and cook 4 - 5 minutes (DO NOT BROWN].
-Add shrimp and salt and cook for 3-4 minutes until pink.
-Stir in lemon juice and parsley and cook 1 more min.
-Serve immediately over rice.
Green Panini With Roasted Peppers and Gruyere Cheese


Ingredients:
water, garlic clove, red pepper flakes, red wine vinegar, olive oil, gruyere cheese, Fontina cheese, Dijon mustard

Directions:
Heat a pot over high heat and add the mustard greens, with the water clinging to the leaves plus 1/4 cup additional water.
Season with about 1/4 teaspoon of salt, pepper to taste, garlic, and red pepper flakes; cover.
Once the greens start to reduce, lower the heat to medium and cook until they are tender, about 7 minutes.
Drain and squeeze water out of the greens and put them in a bowl; season with additional salt, if desired, pepper sauce or vinegar to taste.
Build your panini by covering one slice of bread with cheese, the greens, and pepper strips; spread the top slice with Dijon mustard and cover.
Brush the outside of the sandwich liberally with olive oil.
Cook in a panini maker or a heavy skillet until both sides of the bread are crispy and the cheese has melted (I use a cast iron skillet with another cast iron skillet on top of the sandwich to weight it, then flip.
Krispie Turtle Bars


Ingredients:
unsalted butter, marshmallows, pecans, vanilla

Directions:
Melt butter in large saucepan over low heat.
Add marshmallows and 2/3 of the unwrapped caramels and stir until the white disappears into the caramel, stirring constantly, being careful not to burn.
Remove from heat and stir in vanilla.
Press into a buttered rectangular glass or ceramic baking pan.
Sprinkle with chips and pecans, pressing them into the cereal.
Cut the remaining caramels into quarters and press them in as well.
Place in a 350 oven for a few minutes until the chips and caramels start to melt, being careful not to burn.
Allow to cool and cut into squares using a buttered knife.
Amazing Blue Cheese Dressing


Ingredients:
sour cream, mayonnaise, blue cheese, dry mustard, Worcestershire sauce, garlic powder, salt, ground black pepper

Directions:
In a large bowl, whisk together the sour cream, mayonnaise, blue cheese, mustard, Worcestershire sauce, garlic powder, salt and pepper.
Cover and refrigerate for 24 hours before serving.
Miami Beach Birthday Cake


Ingredients:
graham cracker crumbs, butter, walnuts, all-purpose flour, baking soda, salt, butter, sugar, eggs, vanilla, buttermilk, heavy cream, sugar

Directions:
Preheat oven to 375 degrees F.
Grease and flour 2 9-inch layer pans.
Melt 1/3 cup chocolate chips and set aside.
Combine graham creacker crumbs and melted butter.
Stir in walnuts and 2/3 cups chocolate chips; set aside.
In separate bowl, combine flour with baking soda and salt.
In large mixing bowl, cream butter and gradually add 1 1/2 cups sugar- cream til light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Blend in melted chocolate and vanilla.
At low speed, alternately add dry (flour mixture] ingredients and buttermilk (begin and end with dry ingredients] and mixing well after each addition.
Pour into pans and sprinkle with graham cracker crumb mixture.
Bake 375 for 30-40 minutes, until cake springs back when touched in center.
Allow to cool before frosting.
For whipped cream:.
Beat cream with 2 tablespoons sugar until stiff.
Frost center and sides of cake. Not supposed to frost top, but can if you'd like.
Refrigerate.