xiaoxl/recipe_data huggingface dataset:
Fresh Raspberry Mojito
Category: trusted-brands-recipes-and-tips
By Home Happy Hour

This fun, refreshing cocktail puts a fresh berry twist on the classic mojito. It combines silver rum and raspberry vodka with fresh berries, lime juice, and mint leaves. Top it off with a splash of club soda. A house specialty at 230 Fifth in New York City, it's the perfect summer refresher.

Ingredients:
4  fresh mint leaves
4  fresh raspberries
½ fluid ounce simple syrup
½ fluid ounce lime juice
ice
1 fluid ounce raspberry-flavored vodka
1 fluid ounce silver rum
2 fluid ounces club soda

Directions:
Muddle mint leaves, raspberries, simple syrup, and lime juice together in a shaker. Fill the shaker with ice and add vodka and rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 174.2
Fat: 0.1 g
Carbohydrates: 12.1 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 0.2 g
Sodium: 6.8 mg
Ben & Jerry' S Raspberry Sorbet


Ingredients:
fresh raspberries, sugar, cold water, dry red wine, light corn syrup

Directions:
Combine the raspberries, sugar and lemon juice in a mixing bowl and refrigerate covered at least 1 hour.
Add the red wine, corn syrup, and water when you are ready to freeze and stir gently until blended.
Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.
Cheddar Potato Soup


Ingredients:
onion, celery, butter, margarine, potatoes, chicken broth, cheddar cheese, milk, pepper, paprika, seasoned croutons, fresh parsley

Directions:
In a large saucepan, sauté onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley. Yield: 8 servings.
Country Woman.
Air Fryer Potato Wedges
Category: side-dish
By Soup Loving Nicole

Perfectly crisp and seasoned potato wedges straight out of your air fryer. It doesn't get any easier than this!

Ingredients:
2 medium Russet potatoes, cut into wedges
1 ½ tablespoons olive oil
½ teaspoon paprika
½ teaspoon parsley flakes
½ teaspoon chili powder
½ teaspoon sea salt
⅛ teaspoon ground black pepper

Directions:
Preheat air fryer to 400 degrees F (200 degrees C). Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper and mix well to combine. Place 8 wedges in the basket of the air fryer and cook for 10 minutes. Flip wedges with tongs and cook for an additional 5 minutes. Repeat with remaining 8 wedges.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 16 potato wedges

Calories: 128.9
Fat: 5.3 g
Saturated fat: 0.7 g
Carbohydrates: 19 g
Sugars: 0.9 g
Dietary fiber: 2.6 g
Protein: 2.3 g
Sodium: 230.2 mg
Texas Style Bacon Corn Butter


Ingredients:
butter, margarine, bacon, cheddar cheese, monterey jack cheese, Tabasco sauce

Directions:
Add all ingredients to the butter and mix well., When the corn is cooked, spread some butter on and enjoy!
Caveman's Spicy Swai Fish Fillets


Ingredients:
margarine, lemon juice, cloves, salt, black pepper, cayenne pepper, ginger powder

Directions:
DIRECTIONS.
1. Preheat oven to 375 degrees F. Spray a shallow pan or baking sheet with cooking spray. Place fish fillets into the prepared pan.
2. Heat margarine in a saucepan over medium heat. Mix lemon juice, cayenne pepper, garlic, ginger powder, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Apply seasoned butter mix over filletts and ake in the preheated oven until fish flakes easily with a fork, about 12 to 15 minutes. This fish goes great with rice or flavored cousous. I suggest using Side Mates Pearl Couscous. A delicious combination.
3. ENJOY!
Loco Moco


Ingredients:
hamburger, onion, salt, pepper, beef broth, flour, butter, Worcestershire sauce, eggs, cooked white rice

Directions:
Burgers:
1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
2. Heat frying pan until very hot.
3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.
4. Place burgers on the side.
Gravy:
1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.
2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
3. Turn down heat to a simmer.
4. Add couple dashes of worcestershire sauce.
5. In a seperate bowl, mix flour with some water.
6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
7. Turn off heat and mix in the butter until well blended.
Eggs:
Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.
Rice:
Use regular medium grain white rice… like 3 scoops worth per plate.
Tutti Frutti Ice Cream


Ingredients:
mango pulp, evaporated milk

Directions:
In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping. 2. Fold them in very well but very gently. 3. Pour into a dish with a tight fitting lid. 4. Cover and place in the freezer for 2 hours. 5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer. 6. Allow it to freeze for another 3 hours or so. 7. Serve and enjoy!
Fresh Mango plup can be substituted for the can. 2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation. 3. Great make-ahead dessert.
Creamy Ham and Cheese Quiche
Category: breakfast-and-brunch
By Lindsey Elizabeth

This quiche is creamy, simple, and delicious!

Ingredients:
1 (9 inch) pastry for a 9-inch pie crust
1 cup shredded Cheddar cheese, divided
½ cup shredded Swiss cheese
2 tablespoons all-purpose flour, divided
½ cup diced cooked ham
2 tablespoons honey mustard
1 ¼ cups half-and-half
5  eggs, beaten
¼ cup green onions
¼ teaspoon salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Press pie pasty into the bottom of a 9-inch pie plate. Bake pie crust in preheated oven for 5 minutes, use a fork to poke holes into the crust, and continue cooking until lightly browned, about 5 minutes more. Reduce oven heat to 350 degrees F (175 degrees C). Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over the warm pie crust. Stir ham and honey mustard together in a bowl to coat the ham completely; spoon over the cheese mixture. Mix half-and-half, eggs, green onions, 1 tablespoon flour, and salt together in bowl. Pour mixture carefully over the ham layer; top with remaining Cheddar cheese. Bake in preheated oven until set in the center, 40 to 50 minutes. Cool for 10 minutes before cutting.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch pie

Calories: 327
Fat: 23.3 g
Saturated fat: 10.3 g
Carbohydrates: 16.1 g
Sugars: 1.8 g
Dietary fiber: 1 g
Protein: 13.7 g
Cholesterol: 155.5 mg
Sodium: 538.1 mg
Cajun Shrimp & Potato Chowder


Ingredients:
olive oil, medium shrimp, onion, green pepper, chicken broth, all-purpose flour, water, diced tomatoes

Directions:
Heat oil in 2-quart saucepan over medium heat. Add shrimp, onion and green pepper. Cook, stirring occasionally, until shrimp is no longer pink. Add Simply Potatoes, broth and Cajun seasoning. Bring to a boil. Reduce heat to low. Cook 20 to 25 minutes, stirring occasionally, until Simply Potatoes are tender.
In small bowl stir together flour and water until smooth. Slowly add flour mixture to soup. Stir in tomatoes. Cook until mixture is thickened and heated through.
Oreo® Cookie Bars
Category: desserts
By swimminash

I tried these cookie bars at a friend's house and immediately wanted the recipe. These bars are so rich and decadent, but they really couldn't be any easier to make.

Ingredients:
30  chocolate sandwich cookies (such as Oreo®), crushed
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
¾ cup all-purpose flour
¼ cup butter, softened
1 teaspoon vanilla extract
1 cup sweetened flaked coconut  (Optional)
2 tablespoons powdered sugar, or more as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan. Mix cookies,  sweetened condensed milk, chocolate chips, flour, butter, and vanilla together in a large bowl. Fold in coconut. Press mixture into the prepared baking pan. Bake in the preheated oven until lightly browned, 25 to 30 minutes. Dust with powdered sugar.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 8x8-inch pan

Calories: 291
Fat: 13.1 g
Saturated fat: 6.9 g
Carbohydrates: 41.9 g
Sugars: 30 g
Dietary fiber: 1.8 g
Protein: 4.2 g
Cholesterol: 16 mg
Sodium: 156.6 mg
Leaf Lettuce Salad


Ingredients:
leaf lettuce, green onion, heavy cream, white wine, tarragon vinegar, sugar, dry mustard, salt, white pepper, chives

Directions:
Gently wash and dry lettuce.  Place in a salad bowl or on individual plates, then top with onions and eggs.
Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
Whip until quite foamy then pour over salad.  Sprinkle with chives.
Ham and Cheese Picnic Bread
Category: bread
By MARBALET

This is a great picnic bread, filled with ham, cheese, pimento and olives. Everyone loves it!

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1  egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup chopped ham
1 cup shredded mozzarella cheese
1 (4 ounce) jar diced pimento peppers, drained
½ cup black olives, drained and chopped

Directions:
In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well.  When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes. Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside. Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes. Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 1 loaf

Calories: 284.5
Fat: 7.8 g
Saturated fat: 3.6 g
Carbohydrates: 40.2 g
Sugars: 2.2 g
Dietary fiber: 2.2 g
Protein: 12.7 g
Cholesterol: 44.3 mg
Sodium: 685.2 mg
Marinated Scottish Salmon Doused in Scotch Whisky


Ingredients:
salmon fillets, lemon juice, sugar, chives, dill

Directions:
Place the salmon on a plate and freeze for 1 hour.
Using a very sharp knife slice the fish as finely as possible across the grain. Lay the slices in a single layer on a plate.
Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs.
Allow to marinate for at least 1 hour (overnight if possible], basting with the juices two or three times before serving with lemon wedges, thinly sliced brown bread and butter.
Orange Chicken and Rice Bowl


Ingredients:
boneless skinless chicken breast, crushed red pepper flakes, cooked rice, peanuts

Directions:
Heat large skillet on medium-high heat. Add chicken and stir-fry 5 to 7 minute or until cooked through.
Stir in dressing and juice. Bring to boil.
Add vegetables (and red pepper if using]; cook 5 to 7 minute or until heated through, stirring occasionally.
Serve over rice. Top with nuts (or chow mein noodles] for crunch.
Chef John's Brazilian Fish Stew
Category: world-cuisine
By Chef John

My interpretation of Brazilian seafood stew (or moqueca) uses just fish, so I'm calling it the weeknight version. It's ready to serve in less than 30 minutes.

Ingredients:
2 cups water
1 cup uncooked white rice
1 tablespoon olive oil
1  yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 (14 ounce) can full-fat coconut milk
1 teaspoon soy sauce
1  red or yellow bell pepper, halved and thinly sliced
2  jalapeno peppers, seeded and thinly sliced
¼ cup chopped green onion
1 ½ pounds sea bass fillets, cut into chunks
1 pinch salt
¼ cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes. Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

Prep time: 12 mins
Cook time: 20 mins
Total time: 32 mins
Yields: 6 servings

Calories: 399
Fat: 19 g
Saturated fat: 13.3 g
Carbohydrates: 32.6 g
Sugars: 2.6 g
Dietary fiber: 2.6 g
Protein: 25.6 g
Cholesterol: 46.9 mg
Sodium: 599.8 mg
Rosemary and Red Onion Focaccia


Ingredients:
water, dry active yeast, honey, cold water, lemon, olive oil, salt, fresh rosemary, red onions, all-purpose flour

Directions:
Pour the warm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so.
Then add the cold water, lemon zest, 2 Tb. oil, salt, rosemary and onions. Turn the mixer on low and slowly add the flour.
Once all the flour is in the bowl, switch the paddle to the bread hook attachment. “Knead” on low for about 10 minutes.
Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
Divide the dough into two pieces and press with your fingers into two 9-10 inch round pans. As you press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will created the bumpy, rustic texture of traditional focaccia.
Cover both pans with a clean, damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400* F.
Before baking use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices, if you like.
Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and ENJOY!
Super easy chocolatey chip cookies


Ingredients:
water, white chocolate chips

Directions:
Preheat oven to 325 degrees F., Mix all ingredients together in a medium bowl., Grease cookie sheets and drop"cookie" batter by tbls. onto sheets., Bake for 12-15 minutes or until edges are golden brown., Cool on a wire rack.
Mini Chocolate Cheesecakes With Mint Filled DelightFulls™


Ingredients:
cream cheese, granulated sugar, all-purpose flour, eggs, vanilla extract

Directions:
PREHEAT oven to 350°F  Melt baking bar per package melting directions.  Set aside.
PLACE 36 2-inch foil bake cups on baking sheet(s] with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer.  Set aside remaining DelightFulls morsels.
BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well.  Beat in melted chocolate. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
BAKE for 11 to 12 minutes or until just set.  Remove from oven to wire rack.  Let cool 10 minutes. Top each cheesecake with 3 to 4 DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.
TIP: 1/3 less fat cream cheese (Neufchâtel] can be substituted for the regular cream cheese.
Snickerdoodle Cheesecake Cookies


Ingredients:
sugar, butter, eggs, all-purpose flour, cream of tartar, baking soda, salt, sugar, cinnamon, cream cheese, sugar, vanilla extract

Directions:
Mix the Cream Cheese Filling, and set in the fridge for 15 minutes.
Heat oven to 400.
Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.  Set to the side.
Mix the 1/4 cup and 2 teaspoons of sugar in a small bowl.  Set to the side.
Shape dough into two (2"] balls. Flatten each one.
Apply your filling to one flattened ball spooning 1 teaspoon of the filling onto the cookie, or pipe the filling on, using a Zip lock bag with the tip cut.
Take the other flattened ball and "sandwich" the two with the filling in the middle.
Pinch the edges together (like a ravioli] then gently and slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (You will need to wash off your hands between each cookie, or the dough will start to stick to your hands.].
Roll the ball into the cinnamon and sugar mixture, then place on a freezer safe plate.
Continue making the cookies until your plate is full.
Place the plate in the freezer for about 5 minutes.
Remove from the freezer, and place on a parchment lined cookie sheet, about 2" apart.
Bake 8-10 minutes, or until set.
Remove from cookie sheet, and cool on wire rack.
Tangy Ambrosia Sald


Ingredients:
coconut, mandarin orange segments, crushed pineapple, sour cream, lemon yogurt, miniature marshmallow

Directions:
Combine all ingredients except marshmallows; chill for several hours.
Add marshmallows right before serving.
Also good with chopped pecans added!
Note: the original recipe had you mix the marshmallows in at the same time as the other ingredients, but I prefer to add them later as stated to keep them from getting mushy.
Thai Catfish Salad (Yam Pla Dook Foo)


Ingredients:
fish sauce, brown sugar, green mango, shallot, lettuce leaf, coriander leaves

Directions:
Steam catfish till done and let cool.
Remove flesh and crumble into small bite-sized pieces and spread.
(If thick,then inside will not be crispy] Heat oil at medium heat and deep fry the catfish crumbs.
Fry until golden brown, remove and drain oil from crumbs using kitchen towel.
In a mixing bowl, mix sugar, fish sauce and birdeye chili.
Add mangoes, shallot, groundnut and mix well.
Serve on lettuce and garnish with coriander.
Linzortorte


Ingredients:
all-purpose flour, ground cinnamon, salt, baking powder, granulated sugar, light cream cheese, vanilla extract, egg, powdered sugar

Directions:
Combine the flour, almonds, cinnamon, salt, and baking powder in a bowl.
Combine granulated sugar and cream cheese in a food processor; pulse 4 times. Add vanilla and egg; pulse 3 times. Add flour mixture, and pulse 10 times or until combined.
Gently press two-thirds of the dough into a 4-inch circle on plastic wrap, and cover with additional plastic wrap. Chill for 30 minutes.
Gently press remaining one-third of the dough into a 4-inch circle on plastic wrap, and cover with additional plastic wrap. Roll into a 9-inch circle. Chill 30 minutes.
Roll the larger portion of dough, still covered, into an 11-inch circle. Chill for 10 minutes or until the plastic wrap can be easily removed.
Preheat oven to 325°.
Remove 1 sheet of plastic wrap of the larger portion of dough and fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove top sheet of plastic; fold edges under. Spoon jam into prepared crust.
Working with the smaller portion of dough, remove 1 sheet of plastic wrap. Cut dough into 1/2-inch strips. Gently remove dough strips from bottom sheet of plastic; arrange in a lattice design over preserves. Seal dough strips to edge of crust.
Place tart on a baking sheet.  Bake at 325° for 50 minutes or until the crust is browned and filling is bubbly.
Cool on a wire rack. Sprinkle with powdered sugar.
Chocolate Puffed Wheat Squares


Ingredients:
corn syrup, margarine, brown sugar

Directions:
Combine corn syrup, margarine, brown sugar, and cocoa in heavy sauce pan.
Boil for 5 minutes; remove from heat.
Add puffed wheat; stir.
Using buttered pans; pour mixture into greased 13 by 9 inch cake pan.  Pat into pan.
Let cool; cut into squares.
Brownies In A Jar
Category: desserts
By Doreen

Dry ingredients for brownies are layered in a one quart jar and given as a gift, along with baking directions.

Ingredients:
2 ¼ cups white sugar
⅔ cup unsweetened cocoa powder
½ cup chopped pecans
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions:
Pour sugar into a clean and dry one quart jar.  Press down firmly. Add cocoa powder and press down firmly.  Pour in chopped pecans, making sure pecans are evenly layered in the jar.  Combine flour, baking powder and salt.  Pour into jar and seal. Attach the following directions to the jar:  Empty mix into large bowl.  Use your hands to mix thoroughly.  Add 3/4 cup of butter or margarine and 4 slightly beaten eggs.  Mix until completely blended.  Spread batter into a lightly greased or sprayed 9 x 13 inch pan.  Bake at 350 degrees F (180 degrees C) for 30 minutes or until done.  Cool in pan.  Cut into 2 inch squares.

Yields: 2 dozen

Calories: 235
Fat: 4.1 g
Saturated fat: 0.7 g
Carbohydrates: 50.8 g
Sugars: 37.8 g
Dietary fiber: 2.4 g
Protein: 2.7 g
Sodium: 235.7 mg