xiaoxl/recipe_data huggingface dataset:
Kool-Aid Jelly (Many Flavors) (For Jelly Queen)


Ingredients:
cold water, unflavored gelatin, sugar, margarine

Directions:
In large stockpot add Kool Aid and cold water.
Stir in pectin and unflavored gelatin.
Let set five minutes until softened. Then stir and bring to a boil.
Add sugar and margarine. Bring to a rolling boil for 2 minutes.
Take off the burner, skim.
Note:The margarine cuts down the foam.
Pour into sterile hot jars.
Wipe rims and adjust the seal and bands tightly.
Process in a hot water bath in your canner for five minutes. Make sure the water covers the lids.
Remove the jars, turn upside down on a rack or cotton towels on the counter.
Do not move the jars until cool.
This makes 12 8 ounce jars of jelly.
I add the Knox unflavored gelatin because my husband likes a firm jelly.
I am sure you will be "hooked" with the flavors you can make and the cost is about 45 cents per jar.
Some flavors take longer to gel than others.
but there is a recipe that works to set or gell the jelly in the description of recipe.
Ham and Mozzarella Sticks


Ingredients:
mozzarella string cheese, ham, phyllo dough, butter

Directions:
Preheat oven to 350. Line a baking sheet with parchment paper: set aside.
Wrap each string cheese stick in 2 slices of ham, being sure to secure ends.
Unroll phyllo dough. Brush 1 sheet evenly with melted butter. Top with a second sheet of phyllo, brushing evenly with butter. Roll prepared cheese in butter phyllo sheets, being sure to secure tightly.
Brush tops and sides with melted butter. Tear 1 phyllo sheet into strips, and layer strips onto buttered sticks. Repeat procedure with remaining prepared cheese stick, ham, phyllo, and butter.
Place on prepared baking sheet, and bake for 20 minutes, or until lightly browned.
Honey-Brined Fried Chicken Breasts
Category: meat-and-poultry
By Chef John

Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it.

Ingredients:
3 cups cold water
¼ cup kosher salt
¼ cup honey
4  boneless skinless chicken breast halves
¼ cup buttermilk
1 cup all-purpose flour
1 teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon onion salt
cayenne pepper to taste
vegetable oil for frying

Directions:
Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour. Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes. Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl. Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes. Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cooling rack; allow to cool for 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 481.3
Fat: 21.5 g
Saturated fat: 4.2 g
Carbohydrates: 49.4 g
Sugars: 18.2 g
Dietary fiber: 1.3 g
Protein: 22.8 g
Cholesterol: 65.2 mg
Sodium: 6378.4 mg
Funnel Cakes IV
Category: bread
By Tina

This recipe for homemade funnel cakes brings the deep-fried carnival treat home to you!

Ingredients:
½ teaspoon salt
2 teaspoons baking powder
3 ⅔ cups all-purpose flour
3  eggs
¼ cup white sugar
2 cups milk
1 quart vegetable oil for frying, or as needed
2 tablespoons confectioners' sugar, or as needed

Directions:
Mix salt, baking powder, and half the flour in a bowl. Set aside. Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel. Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 to 20 cakes

Calories: 263.4
Fat: 9.8 g
Saturated fat: 1.9 g
Carbohydrates: 36.8 g
Sugars: 7.5 g
Dietary fiber: 1 g
Protein: 6.9 g
Cholesterol: 49.8 mg
Sodium: 213.1 mg
Three Rice Pilaf


Ingredients:
brown rice, carrot, onion, mushroom, wild rice, chicken broth, dried thyme, dried rosemary, long-grain white rice, dried cranberries, green onions, pecans

Directions:
In a large saucepan, saute brown rice, carrots, onions, and mushrooms in 2 tablespoons oil (you can use a tablespoon more oil if desired] for 10 minutes, or until the brown rice is golden in colour.
Add the wild rice, broth, thyme and rosemary; bring to a boil; reduce heat, cover, and simmer for 25 minutes.
Stir in long-grain white rice, cover, and simmer for 25 mins, or until the liquid is absorbed, and the wild rice is tender.
Remove from heat, stir in apricots or cranberries (or a combination of both], green onions, salt and pepper.
Cover, and let stand for 4 minutes.
Sprinkle with pecans just before serving.
*Note* you may add more broth or water, and simmer a little longer if needed.
Delicious!
CAULIFLOWER CARAWAY POTATO SOUP


Ingredients:
boiling potatoes, onions, milk, scallions, caraway seeds, cauliflower florets, scallion tops

Directions:
Heat oil in a large saucepan over medium high heat. Add chopped onion and cook until softened, about 5 minutes, stirring often. Add the cauliflower, potato and RawSpiceBar's Gravlax Spices and stir, about 10 minutes. Add stock, milk and salt to taste. Bring to a boil, then reduce heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing. Serve the soup sprinkled with the Parmesan.
Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the Parmesan and stir through before eating.
Chicken on a Warm Lentil Salad


Ingredients:
chicken breast fillets, olive oil, garlic cloves, dry white wine, lentils, cherry tomatoes, flat leaf parsley

Directions:
Cut each breast in half horizontally . You will have two thinnner slices of chicken breast that will cook much more quickly than a whole thick breast piece.
Cook the chicken on an oiled grill plate, until browned both sides and cooked through. Cover to keep warm and set aside.
Heat the olice oli in a medium saucepan. Cook the chopped onion, bacon and garlic. Cook and stir until the onion is browned and soft.
Add the wine to the onion/bacon mix.
When the wine is almost all evaporated, add the chicken stock and the drained and rinsed lentils. Remove from the heat when the lentils are hot and the stock has reduced by half.
Add the quartered tomatoes and chopped parsley. Stir to combine.
Serve the chicken with the lentil salad and sprinle over some additional parsley leaves as garnish.
Pumpkin Maple Custard


Ingredients:
heavy cream, milk, maple syrup, pumpkin, ground cinnamon, ground nutmeg, salt, crystallized ginger

Directions:
Preheat oven to 325 degrees.
In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat.
Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
Divide mixture evenly among six 6-ounce ramekins or custard cups.
Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture], and then with plastic wrap, for at least 2 hours or up to overnight.
Serve garnished with chopped crystallized ginger and sweetened whipped cream.
TGI Friday's Candy Cane Beverage


Ingredients:
white Creme de Cacao, half-and-half, vanilla ice cream

Directions:
Combine liqueurs, half and half, ice cream, and crushed ice in a blender; blend until smooth.
Swirl grenadine syrup around the inside (moving from bottom to top] of a tall glass; quickly pour the drink into the glass (to freeze and hold the red swirl against the glass].
Serve topped with whipped cream and the candy cane which doubles as a drink stirrer.
A non-alcoholic version of this drink may be made using 1 cup vanilla ice cream, 1/2 cup milk, and 5-6 drops peppermint extract.
Veggie Nachos


Ingredients:
tortilla chips, onion, beer, water, black beans, pinto beans, turmeric, garlic, cumin, chili powder, fresh corn, frozen corn, tomatoes, romaine lettuce

Directions:
Arrange the chips to cover an aluminum foil lined toaster oven pan. Set aside.
In a fry pan or electric skillet over medium heat, cook the onions in a small amount of the beer on medium for about a minute, stirring constantly and adding more liquid to avoid sticking to the pan.
Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans.
Add more beer or water and stir as the mixture thickens.
Add the meatless crumbles.
Stir to mix and add enough liquid to keep it from sticking at all.
Sprinkle the spices on to the most liquid areas and stir.
Remove from heat.
Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch. No need to preheat if you use the toaster oven and watch carefully to avoid browning. Note that chips will get crispier as they cool.
Stir corn into the bean mixture and heat through.
Stir in salsa now if you prefer.
Spoon the mixture over the waiting hot chips.
Top with the tomatoes and sliced romaine lettuce.
Additional toppings can include any or all of these: salsa, grated cheese, diced green pepper, avocado, tofutti sour cream and/or jalapeno peppers.
Grab a fork and a plate if the tortilla pieces were too small to use as a scoop. Enjoy!
Barbeque Chicken Sloppy Joes
Category: main-dish
By DARLEEN

Spicy-flavored Sloppy Joes made with shredded chicken breast. Taste great with a side of coleslaw.

Ingredients:
1 ½ cups barbeque sauce
5 tablespoons orange juice
¼ cup orange blossom honey
1 teaspoon grated orange zest
1 teaspoon cooking sherry
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
2 pounds shredded rotisserie chicken
1 (16 ounce) package whole wheat hamburger buns

Directions:
Combine barbecue sauce, orange juice, honey, orange zest, sherry, cayenne, and cloves in a large saucepan over medium-low heat. Stir until warm, 3 to 5 minutes. Add chicken; cook, stirring occasionally, until heated through, about 15 minutes. Serve on hamburger buns.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 sandwiches

Calories: 446.7
Fat: 11.1 g
Saturated fat: 2.9 g
Carbohydrates: 52.2 g
Sugars: 25.3 g
Dietary fiber: 2.6 g
Protein: 33.9 g
Cholesterol: 85.1 mg
Sodium: 873.5 mg
Santa Sangre


Ingredients:
apple cider, hot water, ginger beer

Directions:
Horseradish Mezcal:
Infuse 1 liter of Vida Mezcal with 50 grams of sliced horseradish for 2 days, then strain.
Directions:
Heat ingredients (except Ginger Beer] with portable water heater or microwave, then pour into hot toddy glass and top with Ginger Beer.
Garnish with baby’s breath dipped in brandied cherry syrup, dehydrated lime wheel, and clove-studded orange peel.
Holiday Buffet Meatballs
Category: appetizers-and-snacks
By SAXEYGIRL

I received this recipe from a dear neighbor many years ago. The meatballs are very good and easy to make and the sauce ingredients are items that you would normally have on hand. If you have the meatballs, you can whip up this appetizer in a snap.

Ingredients:
1 (38 ounce) package frozen cooked meatballs, thawed
1 cup ketchup
¾ cup packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
½ teaspoon dry mustard
¼ teaspoon ground cloves
1 teaspoon garlic salt
1  beef bouillon cube

Directions:
Preheat oven to 325 degrees F (160 degrees C). Place meatballs in a casserole dish. Bake in preheated oven until warmed through, about 10 minutes. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, cloves, garlic salt, and beef bouillon cube in a saucepan; bring to a boil, stirring often. Reduce heat to low and simmer for 5 minutes. Pour sauce over meatballs; cover dish with aluminum foil. Continue baking in oven until meatballs are hot, about 20 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 266.4
Fat: 11.6 g
Saturated fat: 4.1 g
Carbohydrates: 24.6 g
Sugars: 18.1 g
Dietary fiber: 0.4 g
Protein: 15.5 g
Cholesterol: 74.5 mg
Sodium: 574.3 mg
Fantabulous Yankee Cornbread


Ingredients:
all-purpose flour, yellow cornmeal, sugar, baking powder, table salt, eggs, shortening

Directions:
Preheat the oven to 425 degrees F.  Once the oven is hot start the recipe since you want a screaming hot oven.
Grease the bottom and sides of the cast iron skillet with the shortening.  Use more than 1 tablespoon if you need to get more coverage.
By hand, sift all the dry ingredients together and stir them to make sure they are combined and make a well in the center.
Combine the eggs, milk and oil and mix well.
Pour the wet ingredients into the dry and stir only until they combine.  I fold them together with a spatula.
Let batter rest for 5 minutes.
Gently pour into your cast iron skillet being careful not to deflate the batter.
Bake in the center of the oven for 20 to 25 minutes.
Garlic Lemon Chicken (Hcg P2)


Ingredients:
chicken breasts, onion, garlic cloves, lemon, black pepper

Directions:
Preheat oven to 350* F.
Heat non-stick saucepan over MEDIUM heat.  Add the onion.  Stir constantly until tender, 5-10 minutes.  You may want to add a little water or chicken broth to the saucepan, if needed.
Transfer onions to glass baking dish.  Place chicken breasts atop onions.  Squeeze on lemon juice and sprinkle with pepper.  Place garlic around and on the chicken.  Cover tightly with lid or aluminum foil.
Cook for 30-45 minutes, or until chicken is no longer pink.
Slaw-mmin' Wraps
Category: main-dish
By JULESKICKS2

A nutritious, balanced meal that is a snap to throw together. Works great with leftover chicken!

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, crushed
½ (16 ounce) package broccoli coleslaw mix
1 cup shredded cabbage
¾ cup cooked chicken breast, cut into bite-sized pieces
salt and pepper to taste
1 (15 ounce) can garbanzo beans, undrained
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon ground cumin
4 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon lemon pepper
salt and pepper to taste
4 (10 inch) flour tortillas

Directions:
Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste. In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy. Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 540.5
Fat: 23.7 g
Saturated fat: 4.2 g
Carbohydrates: 63.3 g
Sugars: 4.9 g
Dietary fiber: 7.9 g
Protein: 18.2 g
Cholesterol: 23.6 mg
Sodium: 1026.1 mg
Tropical Lentil Summer Salad


Ingredients:
water, dried brown lentils, fresh pineapple, cilantro, red onion, tomatoes, lime juice, fresh ginger, lime zest, garlic clove, salt

Directions:
Bring water to a boil and add lentils, reduce heat to a slow boil until lentils are cooked tender, approximately 20 minutes.  Drain and transfer to a serving bowl.
In the serving bowl add pineapple, cilantro, red onion and tomatoes.
Combine remaining ingredients in a small bowl and stir well, pour dressing over ingredients in the serving bowl and stir well.
Refrigerate for at least 1 hour before serving.
Easy Chicken Enchiladas


Ingredients:
white meat chicken, salsa verde, cream cheese, salsa, soft taco-size flour tortillas

Directions:
preheat oven to 325°F.
In a large mixing bowl, combine drained chicken, verde salsa, 2 to 3 cups shredded cheese, cream cheese, and regular salsa.
Mix ingredients together until everything is very well blended.
Add about 1/4 cup of mixture to each tortilla and roll up placing each one fold-side down, in a 9x13 inch baking dish.
Cover with the remaining shredded cheese and place in the preheated oven for 30 to 40 minutes, or until the cheese is melted through.
Serve with sour cream and salsa!
Mississippi Mud Cake


Ingredients:
butter, margarine, sugar, vanilla extract, eggs, all-purpose flour, baking powder, salt, pecans, miniature marshmallows, butter, margarine, powdered sugar, milk, vanilla extract

Directions:
Preheat oven to 350 degrees.
Grease 13x9x2-inch baking pan.
Beat butter, sugar and vanilla in large bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Stir together flour, cocoa, baking powder and salt.
Blend into butter mixture.
Stir in pecans.
Spoon batter into prepared pan.
Bake 15 to 18 minutes or until top springs back when touched lightly in center.
Meanwhile, prepare frosting.
Beat butter in medium bowl.
Blend in powdered sugar and cocoa alternately with milk.
Beat to spreading consistency (additional milk may be needed].
Blend in vanilla.
Makes about 2 cups frosting.
Remove cake from oven.
Immediately place marshmallows over top.
Return cake to oven 2 to 3 minutes or until marshmallows are soft.
Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer.
Cool thoroughly before cutting cake into squares.
Sauteed Shrimp With Long Beans


Ingredients:
medium shrimp, green beans, onions, scallions, garlic cloves, fish sauce, sugar, black pepper

Directions:
In a bowl, combine the shelled and deveined shrimp with 1 tablespoon fish sauce, 1/2 teaspoon sugar, and 1/2 teaspoon black pepper. Marinate for 30 minutes.
When ready to cook, heat 2 tablespoons of cooking oil in a large skillet or wok.
Add the remaining garlic and sauté for about 10 to 15 seconds on high heat.  (be sure not to burn!].
Add the marinated shrimp to the skillet and stir fry for 1 minute or until shrimp turn pink.
Transfer the cooked shrimp to a plate and set aside.
In the same skillet, bring 2 tablespoons of the cooking oil to medium-hot.  Add the onion and stir fry for 30 seconds.
Add the long beans and stir fry with the onion for 1 minute.
Stir in 1 tablespoon of fish sauce, 1/2 teaspoon sugar, 1/4 cup of water, and cook over medium heat for about 3-4 minutes.
Return the shrimp to the skillet and mix well with the long beans.
Transfer to a platter, sprinkle with some black pepper, and serve.
Swiss Steak Without Tomato


Ingredients:
flour, onion, salt, pepper, condensed beef broth, fresh mushrooms

Directions:
Put flour, salt, and pepper in large ziploc baggie.
Add pounded steak pieces and shake well.
Do not remove from bag.
In large dutch oven, heat oil over medium high heat until shimmering.
Shake baggie to recoat steak pieces, shake each piece to remove excess flour, and add to skillet.
Fry until browned on each side, approximately 2 minutes per side.
(This will have to be done in batches. Remove each browned piece to a plate.].
Add onions to dutch oven, cover and cook for one minute.
Add soup and broth, stir well, add steak pieces, cover, and place in 325 oven for 90 minutes.
If using mushrooms, add after 60 minutes and replace in oven.
This makes a lot of gravy that doesn't usually have to be thickened and is wonderful on boiled or mashed potatoes.
Creamy Tuna and Basil Penne


Ingredients:
dry penne pasta, tuna in vegetable oil, basil leaves, parmesan cheese

Directions:
Cook pasta according to packet directions., Drain pasta and return to pot., Add sauce, tuna, cream, spinach and basil., Cook about 5 minutes till heated through and spinach is wilted., Season with salt and pepper., Serve topped with parmesan.
Quick and Easy Caesar Salad


Ingredients:
mayonnaise, sour cream, parmesan cheese, fresh lemon juice, garlic, anchovy paste, kosher salt, white pepper, romaine lettuce, croutons, parmesan cheese

Directions:
Whish together dressing ingredients thoroughly., Toss lettuce with desired amount of dressing., Sprinkle with croutons or almonds and top with extra parmesan if desired., Refrigerate unused dressing tightly covered and use within one week.
Spicy Walnuts


Ingredients:
butter, cayenne pepper, cinnamon, honey, salt, walnuts

Directions:
Mix all ingredients but walnuts in skillet on medium until well blended., Add walnuts and cover till light brown., Remove from skillet and put on wax paper., Let cool., Break walnuts into smaller pieces., Put on a salad and enjoy!
BLT Soup


Ingredients:
bacon, butter, lettuce, flour, hot water, chicken bouillon cubes, ham bouillon cube, tomatoes in puree, ground nutmeg, cayenne pepper, half-and-half cream

Directions:
In a large stockpot, saute bacon until lightly brown. Do not drain the fat. Add butter and heat. Stir in lettuce and saute for 2 minutes. Add flour mixing well and saute 2 to 3 minutes. Remove from heat and slowly stir in hot water, chicken and ham bouillon cubes, tomatoes, nutmeg and cayenne pepper. Heat to boiling. Reduce heat and simmer for 6 to 8 minutes, stirring occasionally. Add half and half and heat to simmering. Garnish and serve.
Garnish: bacon crumbles, cherry tomato slices or buttered croutons.
Simple Strawberry Sauce
Category: side-dish
By bluegirl

This simple tasty strawberry sauce requires no cooking and is great for summer!

Ingredients:
2 quarts fresh strawberries, cleaned, hulled and sliced
½ cup white sugar

Directions:
Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 cups

Calories: 65
Fat: 0.3 g
Carbohydrates: 16.2 g
Sugars: 13.3 g
Dietary fiber: 2 g
Protein: 0.7 g
Sodium: 1 mg
Boston Cream Fried Dough


Ingredients:
sugar, kosher salt, vanilla extract, all-purpose flour, butter, confectioners' sugar

Directions:
Mix together 1 gallon of water, the oil, sugar, yeast, salt and vanilla extract in a large 20-quart stand mixer. Then add the flour. Continue mixing and allow a dough ball to form. Toss the dough into a raising bucket and let proof for 1 hour. Once risen, the dough is ready for use. Cut fist-size pieces from the batch and stretch and form into a circle to fit a 9-inch plate.
Fry the dough in batches in a deep-fryer heated to 400 degrees, 30 seconds per side, until golden brown. Top with desired toppings.