xiaoxl/recipe_data huggingface dataset:
Grilled Hawaiian Chicken
Category: meat-and-poultry
By Amy Snider Husk

This is a family favorite! Every time I serve this chicken, I get rave reviews! I serve this over coconut rice garnished with green onions. It makes a beautiful presentation. To make coconut rice, simply replace half of the water with coconut milk and cook rice as directed. This recipe makes a lot of marinade. If I am serving more people I will increase the amount of chicken and keep the recipe for the marinade the same. Goes really well with steamed broccoli or edamame.

Ingredients:
3 pounds skinless, boneless chicken thighs, trimmed
2 cups water
2 cups low-sodium soy sauce
1 (13.5 ounce) can coconut milk
1 ½ cups brown sugar
1 bunch green onions, chopped
¼ cup white onion, chopped
1 teaspoon sesame oil
½ teaspoon minced garlic

Directions:
Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight. Preheat grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard the marinade. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 529.8
Fat: 28.6 g
Saturated fat: 14.1 g
Carbohydrates: 36 g
Sugars: 28.3 g
Dietary fiber: 1.9 g
Protein: 33.4 g
Cholesterol: 106 mg
Sodium: 2240.9 mg
Pillsbury Grands Doughnuts (Bakery Size)


Ingredients:
sugar, cinnamon

Directions:
Cut holes in biscuits (I used a lid to a large salt shaker 1-3/8" in diameter, worked great].
Heat oil to 375°F.
Mix cinnamon and sugar.  Use extra cinnamon if you want.  You  can also add nutmeg,if desired.
Drop 4 biscuits in deep fryer and cook with lid shut, about 3 minutes each side, or till brown as you like them.
Remove to paper towel-lined plate.
Roll immediately in sugar and cinnamon.
If you are going to ice them, wait till they cool,  You can also use sprinkles on icing.  Enjoy!
Baked Salmon With Mushroom Sauce


Ingredients:
fresh salmon, butter, fresh mushrooms, green onions, flour, fresh parsley, salt, milk, dry white wine

Directions:
Cut salmon into 4 equal portions., Lightly butter a 13x9 baking dish., Place salmon in the dish., Heat butter in skillet and add mushrooms and green onions., Saute over medium heat until mushrooms are tender., Stir in flour, parsley and salt., Add milk and bring to a boil., Cook and stir until thick, then add wine or water and lemon juice., Boil one minute, then pour sauce over salmon., Bake at 350° for 20 to 25 minutes or until fish flakes easily.
Fasoliyyeh Bi Zayt  (Syrian Green Beans With Olive Oil)


Ingredients:
extra virgin olive oil, salt, garlic clove, fresh cilantro

Directions:
Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness.
Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.
Chocolate Syrup


Ingredients:
sugar, salt, water, milk, vanilla

Directions:
Mix cocoa, salt and sugar well in a medium sauce pan.
Stir in water and stir on medium until it begins to boil.
Let the mix boil for 2 minutes, even if it begins to look like it'll explode.
If your making hot cocoa add in the milk now with vanilla. Or let cool before pouring onto any snack. Besure to save any leftovers in a small jar or bottle.
Russian Cheese Piroshki


Ingredients:
sour cream, vanilla, cream cheese

Directions:
Completely dissolve sour cream with a little bit of milk. You may use a whisk.
Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
Very Important: Mark this day as day 1. You will cook the milk on day 3.
On day 3: Heat oven to 325°F Remove plastic wrap.
Bake in the same pot for 3 hours.
Remove from oven and cool for a few minutes.
Drain completely in cheese clothe. Squeeze water out if you have to.
At this point you may refrigerate this cheese in a sealed container for latter use.
Preheat oven for 200F for 5-10 minutes and than turn off.
Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes].
This is the quick defrosting process. Let the dough rise for about 2 hours.
Microwave cream cheese for 45 seconds to soften.
With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
Take your biscuits out of the oven.
Note: Do not uncover all of them at once or they will dry out!
Very lightly flour your palms and fingers. Flatten a roll in your palms.
Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
Fry several of the piroshki on both sides.
Cover between flippings.
They cook about 2 minutes or less, but be careful not to burn them.
You will need to watch the skillet the entire time now and may not leave.
Place Piroshki in a strainer or on napkins to collect excess oil.
They keep well in fridge for several days, But I assure you they will get eaten before then.
Teena's Overnight Southern Buttermilk Biscuits
Category: bread
By LAGIRL

I'm a Southern girl and these are the ultimate buttermilk biscuits. They're easy to make and, the best part is, you put the dough in the fridge the night before to let them rise extra high!

Ingredients:
4 cups self-rising flour
2 tablespoons white sugar
⅔ cup shortening
2 cups buttermilk

Directions:
Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms. Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight. Preheat oven to 425 degrees F (220 degrees C). Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes. Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 8 hrs 35 mins
Yields: 12 servings

Calories: 272.6
Fat: 12.2 g
Saturated fat: 3.1 g
Carbohydrates: 35 g
Sugars: 4.1 g
Dietary fiber: 1.1 g
Protein: 5.5 g
Cholesterol: 1.6 mg
Sodium: 572 mg
Ww Taco Soup (Weight Watchers)


Ingredients:
onion, diced tomatoes, tomatoes and green chilies, water

Directions:
Saute onion with vegetable oil cooking spray., When softened, combine all other ingredients., Cook until heated through., Serve immediately.
S'mores Chocolate Chip Ice Cream Sandwiches


Ingredients:
chocolate-covered graham cracker cookies, chocolate chip ice cream, marshmallow creme

Directions:
Spoon about 1 teaspoon marshmallow creme on top of 1 cookie. Top with about 1/2 tablespoon ice cream. Top with another cookie, pressing gently. Place in shallow pan; immediately place in freezer. Repeat for remaining sandwiches, placing each in freezer as made.
Freeze at least 3 hours until firm. Wrap individually in plastic wrap or waxed paper.
Easter Nests With Jelly Bean Eggs (Peanut Free)


Ingredients:
chocolate chips, sugar, golden syrup, jelly beans

Directions:
Break chow mein noodles into small pieces in a bowl.
Place chocolate chips, skor bits, sugar and corn syrup in a pot and melt on low heat until thoroughly melted, combined and smooth.
Pour mixture over noodles and toss until completely coated.
Let cool very slightly until you are able to work with mixture, don't let it sit too long or it will harden too much to shape.
In the palm of your hand, shape mixture into a small ball and press an indentation in the center of each ball so they look like bird's nests.
Place each nest in a small muffin cup and let cool completely.
Place three jelly beans in each nest.
If desired, Serve on a bed of green-tinted coconut for extra festive look.
Warm Spinach Salad With Bacon


Ingredients:
fresh spinach, bacon, red onion, garlic, white mushroom, lemon, olive oil, red wine vinegar, Dijon mustard, honey, salt, pepper

Directions:
Cook bacon until crisp, remove from pan to drain, crumble. Reserve bacon grease.
In same pan, sautee onion until almost translucent.
Add garlic and mushrooms and sautee until almost done but still firm.
Meanwhile, in a small bowl, combine lemon juice, olive oil, vinegar, mustard, honey, salt, pepper and 2 TB of bacon grease. Whisk until well incorporated, then add to the pan with the veggies.
When the mushrooms are fully cooked, remove the pan from the heat, add spinach into pan and toss to coat well. Cover with lid for 10 minutes so spinach wilts.
Apple-Stuffing Mini Meatloaves


Ingredients:
eggs, prepared stuffing, ground pork, granny smith apple, celery, milk, Worcestershire sauce, hot water, fresh parsley

Directions:
Heat oven to 350°F; spray 15x10-inch pan with sides with cooking spray.
In 4-quart bowl, beat eggs.   Add contents of seasoning and stuffing packets, meatloaf mixture, apple, celery, milk and Worcestershire sauce to eggs; stir until thoroughly combined.  Shape mixture in to 6 (4x3 inch] loaves; place in sprayed pan.
Bake at 350°F for 30-40 minutes or until thoroughly cooked in center.  Let meat loaves stand while making gravy.
Remove meat loaves from pan; place on large serving platter. Garnish with parsley sprigs.
Best served over rice.
Black Eyed Pea Broccoli Cheese Soup


Ingredients:
fresh broccoli, water, salt, half-and-half, Velveeta cheese, pepper, cornstarch, cold water

Directions:
Steam or boil broccoli until tender.
Place half-and-half and 2 cups water in top of double boiler.
Add cheese, salt and pepper.
Heat until cheese is melted.
Add broccoli.
Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Spring Dijon Chicken


Ingredients:
cooked pasta, fresh asparagus, chicken breasts, fresh mushrooms, fresh onion, fresh lemon juice, salt, pepper, nonfat milk, white wine, alfredo sauce, Dijon mustard

Directions:
Spray 9x13 pan with cooking spray.
Combine pasta, asparagus, chicken, mushrooms, onion, lemon juice, salt, and pepper into a large bowl.
Combine milk, wine, alfredo sauce, and mustard into another bowl, stir til smooth.
Add to the chicken and pasta mixture and toss to coat.  Pour into baking dish. cover with foil and freeze.
to serve: thaw, bake in 350 degree oven covered for about 45 minutes.
Baked BUFFALO CHICKEN Mini Meatballs


Ingredients:
ground chicken, eggs, panko breadcrumbs, celery seed, onion, garlic, salt, pepper, salted butter, tomato paste

Directions:
line cookie sheet with foil and spray foil with cooking spray. Preheat oven to 350 degrees.
in a large bowl, mix ground chicken, panko, celery seed, 1/4 cup of the hot sauce, chopped onion, minced garlic, 2 eggs, salt and pepper.  The mixture will be very sticky unlike my other meatball mix (but this is correct].  With damp hands shape into 1.5-2 inch balls the best you can (they do not need to be perfect] and place evenly on prepped cookie sheet.
spray the top of the meatballs with a little cooking spray. important. why? it gives you a crispier / more brown meatball.
bake meatballs at 350 for 20 minutes.  Remove from oven, flip them and bake for an additional 10 minutes (if all the mix does not fit on your cookie sheet, refrigerate mix as you will need to bake a second batch.  Do not forget to put new foil and spray on the cookie sheet for second round].
sauce:  in small bowl melt 3/4 cup softened butter (about 30 sec in microwave] and add the remaining 1/2 cup of hot sauce.  Taste sauce.  A little too hot for you or the kids? That's ok, whisk in 3-5 tbsp of tomato paste until the desired 'heat' is reached (I usually add 3 tbsp tomato paste when I make the sauce].
drizzle the sauce over the meatballs; gently toss to coat.
transfer to serving dish with some celery sticks and blue cheese dressing.
Strawberry Glazed Pie
Category: desserts
By Karin  Christian

This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry.

Ingredients:
6 cups sliced fresh strawberries
⅔ cup white sugar
1 cup water
4 tablespoons strawberry flavored Jell-O®
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

Directions:
Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat. Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust. Chill until well set. Serve topped with whipped cream.

Yields: 1 - 9 inch pie

Calories: 279
Fat: 7.8 g
Saturated fat: 1.6 g
Carbohydrates: 52.2 g
Sugars: 37 g
Dietary fiber: 3 g
Protein: 2.4 g
Sodium: 185.5 mg
Rhubarb Slush
Category: drinks
By BJSCHOENHERR

This is a refreshing spring time beverage. It is also a great way to use up all that fresh rhubarb. Alcohol is optional.

Ingredients:
6 cups fresh rhubarb, chopped
2 cups white sugar
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed
1 cup gin  (Optional)
3 cups water
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled

Directions:
Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender. Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, gin and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 20 servings

Calories: 192.6
Fat: 0.1 g
Carbohydrates: 41.7 g
Sugars: 29.3 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 13.9 mg
Fresh Cranberry Pecan Salad


Ingredients:
fresh cranberries, sugar, golden raisin, pecans, pineapple tidbits, oranges

Directions:
Wash cranberries, discard mushy ones.
Pulse in food processor until just slightly chopped (you could hand chop].
Cut oranges into pieces about the size of the tidbits.
Mix cranberries, sugar, raisins, pecans, pineapple tidbits with juice and orange pieces all together.
Allow to marinate in the refrigerator overnight.
White Chocolate Macadamia Nut Cookies II
Category: desserts
By JAMIE CARPENTER

A good cookie to serve company.

Ingredients:
½ cup butter, softened
¾ cup packed brown sugar
½ cup shortening
½ cup white sugar
1  egg
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
7 ounces macadamia nuts, chopped

Directions:
Preheat oven to 350 degrees F (180 degrees C).  Lightly grease cookie sheets. Beat butter and shortening until soft and creamy.  Gradually add the sugars and beat well. Add egg and vanilla and beat well. Combine flour, soda and salt; gradually add to butter mixture beating well after each addition.  Stir in chips and nuts. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.  Bake for 10-12 minutes or until done.  Remove to wire racks to cool.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 dozen

Calories: 342
Fat: 23 g
Saturated fat: 8.2 g
Carbohydrates: 32.4 g
Sugars: 20.7 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 26 mg
Sodium: 188.7 mg
Greek Pasta with Shrimp


Ingredients:
plum tomatoes, olive oil, garlic, fresh dill, kalamata olive, shrimp, pasta, feta cheese

Directions:
Combine tomatoes, 2 tbs., of the olive oil, garlic,dill, and olives in large glass bowl., Let sit for an hour., Note: You don't cook the sauce., Boil pasta according to package directions., While pasta is boiling saute shrimp in 2 tbs of olive oil until pink and opaque., Toss drained pasta with sauce, shrimp, and feta cheese.
Easy Fried Potatoes


Ingredients:
potatoes, butter, salt, pepper

Directions:
Put the butter in a pan (I use a stick free, the butter is for taste] and melt.
Add potatoes, and turn over every few minutes until brown.  Not all need to be brown, but make sure they are cooked through.  Usually takes about 15 minutes.
Add salt and pepper sometime during frying time, to taste.
White Girl Enchiladas


Ingredients:
green chilies, black beans, black olives, avocado, red onion

Directions:
Combine chicken, chiles, beans, olives, avocado, onion, and half the enchilada sauce in a bowl and mix well.
Scoop mixture into center of a tortilla and roll; place seam-down in greased or lined pan. I use an ice cream scoop for uniform amounts, and I line a jelly roll pan with non-stick foil. Repeat with remaining mixture and tortillas.
Spread reserved enchilada sauce over top of rolled tortillas. We have sprinkled with additional chopped olives when the mood strikes. If you don't have to avoid dairy, there's always cheese and sour cream that can be used as toppings (we liked putting cheese inside the enchiladas as well back in our dairy-loving days].
Bake at 350* for 30 minutes.
Crock Pot Chicken Stroganoff


Ingredients:
chicken breast, onion, garlic cloves, Worcestershire sauce, sour cream, water

Directions:
"Throw it all together and cook for min 4 hours."
New Mexican Hot Chocolate


Ingredients:
sugar, water, cinnamon, nutmeg, milk, pure vanilla extract, cinnamon sticks

Directions:
Whisk together sugar, cocoa, water, cinnamon, and nutmeg in a saucepan over medium heat.
Add milk and cook, stirring, until hot.
Add vanilla and stir.
Pour chocolate into serving cups and top with whipped cream (if desired].
Sprinkle with a little cinnamon and nutmeg and serve with a cinnamon stick (for stirring].
Onion Jam


Ingredients:
wine vinegar, fresh sage, ground sage, pepper, sugar, brown sugar, oleo, red onions

Directions:
Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin.  Put pectin mixture in pot with onions.  Add oleo, bring to a full boil.  Stir constantly.  Add rest of sugars, boil exactly 5 minutes.
Ladle into prepared jars.
Process 5 minutes in boiling water canner, making sure all have sealed properly.
Fast and Low Fat Beans and Tomatoes for a Weeknight


Ingredients:
garlic cloves, onion, cannellini beans, white beans, chopped tomatoes, fresh basil

Directions:
Heat a pan and spray with non-stick spray.
When it is warm, add the garlic and onion and cook until starting to get translucent.
Drain and rinse the canned beans.
(Rinsing gets rid of some of the sodium.].
Add the can of tomatoes with juice, and then the drained and rinsed beans as well as the basil.
Mix it all together.
Let it simmer 5-10 minutes (or while the pasta cooks] until it is bubbly.
If you like your beans softer, let it cook longer.
Serve over pasta or rice.
Gorgonzola Marinara


Ingredients:
olive oil, fresh garlic, diced tomato, dried basil, tomato sauce, butter, gorgonzola

Directions:
Sauté the onions in oil until soft.
Add garlic, tomatoes and basil and cook until tomatoes are cooked and it is all blended together 10-20 minutes.
Add tomato sauce and heat to a boil.
Mix butter and cheese together and stir in until melted and blended.
Balsamic Vinaigrette


Ingredients:
Splenda granular, olive oil

Directions:
Mix Splenda and balsamic vinegar together., Add olive oil and shake to mix.
Cranberry Pudding Cake


Ingredients:
cranberries, pure maple syrup, orange, salt, flour, cornmeal, baking powder, egg, sugar, milk, butter

Directions:
Preheat oven to 400 degrees F.
In a saucepan combine first 4 ingredients (cranberries - orange peel] and a pinch of salt. Bring to a boil, stirring occasionally until cranberries pop. Reduce heat and simmer for one minute. Remove from heat.
In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
In another bowl whisk together egg and sugar.
Whisk in the milk, melted butter and flavoring (see note above]into the egg/sugar mixture.
Pour cranberry mixture into an 8x8" pan. Pour batter over cranberries.
Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
Cool for 15 minutes before serving.
Best served warm with ice cream, but I also liked it cold.
Roasted Pepper Halves With Bread Crumb Topping


Ingredients:
bell peppers, garlic cloves, romano cheese, fresh parsley, dried thyme, crushed red pepper flakes, mozzarella cheese, olive oil

Directions:
Preheat oven to 350 degrees.
Drizzle the bottom of a baking dish with 2 tablespoons of olive oil and one clove of the garlic.  I use a basting brush to spread everything around evenly.
Cut the peppers in half. Pull out the cores, stems and seeds. Arrange the peppers side by side in the prepared dish with the insides facing up. Drizzle a tablespoon of olive oil over the peppers.  (I use a sprayer and spray the oil over them].
Stir the bread and cracker crumbs, the other 3 cloves of garlic, 3 tablespoons of olive oil, Romano cheese, 2 tablespoons of parsley, the thyme, and the crushed red pepper together in a small bowl. Spoon the crumb mixture over the tops of the peppers.
Pour the stock into the bottom of the dish and cover tightly with aluminum foil. Bake until the peppers are tender, about 30-40 minutes.
Remove the foil and evenly scatter the grated mozzarella over the peppers. Continue baking until the crumbs are lightly browned and the mozzarella is melted, about 20 minutes.
Transfer the peppers to a serving platter, stir the remaining 1 tablespoon of parsley into the juices in the baking pan, then spoon the juices over the peppers. (I always skip this step].
Serve hot or room temperature.