xiaoxl/recipe_data huggingface dataset:
KFC Kentucky Grilled Chicken (Copycat)


Ingredients:
chicken
cold water
fine sea salt
Accent seasoning
chicken bouillon powder
flour
cornstarch
parsley flakes
dried rosemary leaves
paprika
fresh coarse ground black pepper
Bulk KFC Original Recipe Seasoning (Copycat]
garlic powder
onion powder
ground turmeric
white pepper
canola oil

Directions:
NOTE: THIS RECIPE REQUIRES 1/2 TEASPOON OF MY Recipe #453973.
MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
MEASURE each of the following SEASONING BASE ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 1/3 cup instant chicken bouillon powder, 3 tablespoons flour, 1 tablespoon cornstarch, 1 tablespoon nonfat dry milk powder, finely crushed, 1 teaspoon parsley flakes, 1 teaspoon dried rosemary leaves, 1/2 teaspoon paprika, 1/2 teaspoon fresh coarse ground black pepper, 1/2 teaspoon Recipe #453973, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon ground turmeric, 1/8 teaspoon finely ground white pepper.
SEAL the container; SHAKE rigorously for 30 seconds until all of the ingredients are thoroughly blended.
REMOVE chicken from MARINADE solution; RINSE chicken and blot dry.
BASTE each chicken piece evenly with canola oil; SPRINKLE the chicken pieces moderately and evenly with the prepared seasoning mixture (store unused portion in a tightly sealed container]; ALLOW chicken to rest for 20 minutes.
INDOOR GRILLING/BAKING METHOD FOR BONELESS CHICKEN:  PREHEAT indoor grill to medium-high heat. GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning], until chicken is cooked yet not overdone, when juices run clear.
INDOOR GRILLING/BAKING METHOD FOR BONE-IN CHICKEN: GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning], just until chicken is seared, but not fully cooked. ARRANGE chicken on a rack over a baking pan; BAKE chicken at 350°F for 20 minutes; TURN chicken over; BAKE for 20 minutes longer.
BARBECUE-GRILLING METHOD: Follow the manufacturer's recommended guidelines and method for grilling chicken for the particular outdoor grill you have, following the same basic procedures for indoor grilling of basting and turning.
SERVE and ENJOY!
Roasted Beets and Sauteed Beet Greens
Category: side-dish
By BN61079

This is a great way to use every part of the fresh beets you buy.  You can get two delicious side dishes out of this one vegetable.

Ingredients:
1 bunch beets with
greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion  (Optional)
salt and pepper to taste
1 tablespoon red wine vinegar  (Optional)

Directions:
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

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

Calories: 203.9
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 18 g
Sugars: 8 g
Dietary fiber: 8.9 g
Protein: 5.3 g
Sodium: 442.3 mg
Chicken Fried Chicken
Category: meat-and-poultry
By CASSJW

A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!

Ingredients:
30  saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
½ teaspoon ground black pepper
1  egg
6  skinless, boneless chicken breast halves
2 cups vegetable oil for frying

Directions:
Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well. Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 886.6
Fat: 79.6 g
Saturated fat: 11 g
Carbohydrates: 14.2 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 29.2 g
Cholesterol: 102.9 mg
Sodium: 389 mg
Milk-Braised Pork Shoulder


Ingredients:
boneless pork shoulder, salt, fresh ground black pepper, canola oil, garlic cloves, bay leaves, fresh thyme, onion, dry vermouth, homogenized milk, Dijon mustard, fresh lemon juice, fresh parsley

Directions:
Preheat oven to 325°F (160°C]. Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C]; about 40 to 45 minutes.
Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.
Peanut Butter Cup Brownies


Ingredients:
all-purpose flour, salt, baking powder, butter, granulated sugar, eggs, vanilla extract, confectioners' sugar, creamy peanut butter, milk

Directions:
Brownies: Preheat oven to 350°F.
Line bottom and 2 sides of 8-inch square baking pan with foil.
In a bowl, combine flour, salt, and baking powder; set aside.
In a pot, melt chocolate and butter over medium heat.
Remove from heat and stir in sugar, eggs, and vanilla until combined.
Stir in flour mixture until combined.
Spread 1 cup of batter in pan.
Set aside about 32 peanut butter cup quarters and sprinkle remaining onto batter in pan and top with remaining batter.
Bake for about 40 minutes or until edges are set and center is slightly soft.
Cool completely on rack before frosting.
Frosting: At low speed, beat sugar with the peanut butter until almost combined, about 30 seconds.
Beat in milk, 1 tablespoon at a time, until frosting is smooth and spreadable.
Spread over top of cooled brownies and sprinkle with remaining reserved peanut butter cups.
Mini Cheese Quesadillas


Ingredients:
chili powder, ground cumin, salt, dried oregano leaves, cheddar cheese, monterey jack cheese, flour tortillas, salsa

Directions:
Combine chili powder, cumin, salt and oregano in large plastic food storage bag. Add Cheddar and Monterey Jack cheese and shake to coat cheese.
Heat 1/2 tablespoon oil in medium skillet. Place one tortilla in pan and top with 1/2 cup cheese mixture; top with a second tortilla. Cook 30 seconds, turn; cook 30 seconds longer.
Repeat with additional oil, remaining tortillas and cheese mixture. Cut each quesadilla into 8 wedges. Serve with salsa and sour cream.
Dutch Babies and Strawberries


Ingredients:
margarine, butter, milk, flour, eggs, vanilla, strawberry, Cool Whip

Directions:
Preheat oven to 350 degrees. Preheat a skillet and melt butter or margarine.
While that melts, blend milk with flour; add eggs and vanilla.
Pour into skillet, then transfer to oven and bake 25 to 30 minutes.
While it cooks, it will rise, then fall as it cools.
Top with berries and a tablespoon of Cool Whip each.
Mongolian Lamb Stir-Fry With Rice


Ingredients:
cornflour, soy sauce, Chinese five spice powder, olive oil, lamb steaks, button mushrooms, celery ribs, zucchini, carrots, Chinese cabbage, garlic cloves, ginger, water, rice

Directions:
Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
Add the lamb and sauce to the wok and toss to combine and heat through.
Divide the rice between plates and top with mixture to serve.
Bacalhau Portuguese ao Forno (Salt Cod with Tomatoes and Olives)
Category: world-cuisine
By Vólola

Portuguese recipe for baked cod with potatoes, tomatoes and lots of olive oil. You need to soak the cod in water overnight to remove the salt. Serve hot.

Ingredients:
2 pounds salted cod fish
2  lemons, juiced
salt to taste
1 pound potatoes, cut into thick slices
2 large onions, cut into 8 wedges
3  tomatoes, cut into 8 wedges
2  fresh bay leaves
2 tablespoons olive oil
¼ cup chopped black olives
2 tablespoons chopped parsley, or to taste

Directions:
Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt. Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt. Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

Prep time: 25 mins
Cook time: 33 mins
Total time: 1 day
Yields: 8 servings

Calories: 433.2
Fat: 6.8 g
Saturated fat: 1.1 g
Carbohydrates: 16 g
Sugars: 3.5 g
Dietary fiber: 2.7 g
Protein: 73.4 g
Cholesterol: 172.5 mg
Sodium: 8042.1 mg
Honey Soy Short Ribs With Spicy Peanut Glaze


Ingredients:
beef, soy sauce, garlic cloves, honey, honey, water, green onion, crushed red pepper flakes, hoisin sauce, fresh lemon juice, salted peanuts, peanut butter

Directions:
Preheat the oven to 350 degrees F.
In a Dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the coconut or orange juice.
Braise the ribs covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir.
Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts.
Bake the peanut crusted ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small ladle of the braising liquid on top of the ribs. Garnish with scallions.
Chickpea Vegetarian Meatballs
Category: everyday-cooking
By Amanda Koss

These are a versatile and easy way to make meatball out of chickpeas. They are very filling and tasty. Serve with marinara or your favorite dipping sauces.

Ingredients:
cooking spray
2 tablespoons olive oil
1  white onion, minced
6 cloves garlic, minced
2 cups canned chickpeas, drained
¾ cup dry bread crumbs
1  egg
2 tablespoons parsley
1 tablespoon salt-free seasoning blend
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough. Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture. Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 331
Fat: 10.6 g
Saturated fat: 1.7 g
Carbohydrates: 48.7 g
Sugars: 3.8 g
Dietary fiber: 7.3 g
Protein: 11.2 g
Cholesterol: 46.5 mg
Sodium: 567.5 mg
Parmesan Noodles


Ingredients:
butter, onion, parmesan cheese, garlic powder

Directions:
Pour noodles into a large serving dish and keep warm.  Melt butter in a small saucepan and saute onion until tender.  Add cream, Parmesan cheese, and garlic powder.  Stir until smooth.  Do not boil.
Pour sauce over noodles and gently mix.
Mixed Berry Sauce


Ingredients:
frozen mixed berries, sugar

Directions:
"Cook over med/low heat until bubbly. Simmer 5 to 10 minutes until slightly thickened."
Salmon Cake Sliders & Garlic Aioli


Ingredients:
salmon, green onion, kosher salt, egg, spicy brown mustard, Worcestershire sauce, lemon juice, garlic powder, bell pepper, cilantro, mayonnaise, lemon juice, cilantro, garlic clove, kosher salt

Directions:
Set aside ingredients for aioli to be mixed separately.
Mix together salmon, bread crumbs, chopped cilantro, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
Chop bell pepper finely. Beat together egg, mayonnaise, hot sauce and mustard and blend with ingredients in the bowl.
Combine all ingredients (except ailoi ingredients] and mix well. Form into patties and pan fry on medium heat, until lightly brown.NOTE: with a good teflon pan, you shouldn't need to use oil.
Mix Ailoi ingredients together thoroughly and top as desired.
Macadamia Chocolate Chip Cookies


Ingredients:
granulated sugar, dark brown sugar, eggs, buttermilk, vanilla extract, baking soda, salt

Directions:
COMBINE shortening, granulated sugar, brown sugar, eggs, buttermilk and vanilla in large bowl; beat at medium speed of electric mixer until light and fluffy.
COMBINE flour, oats, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed until well blended. Stir in chocolate chips and nuts. Cover. Refrigerate at least 30 minutes.
HEAT oven to 325ºF. Coat baking sheet with no-stick cooking spray.
DROP dough by rounded or heaping teaspoons 3 inches apart onto prepared baking sheet.
BAKE 14 to 16 minutes or until light golden brown. Cool 2 minutes on baking sheet before removing to cooling rack to cool completely.
Breadstick Bones


Ingredients:
"butter"

Directions:
Preheat the oven to 375 degrees.  Unroll breadstick dough; separate into pieces.
Stretch each piece in to a 12-inch long rope; tie a knot in each end.  Place on an ungreased baking sheet and brush with a bit of butter.
Bake until golden, 10-12 minutes.  Remove from pan and cool on rack.
Baked Apple With Cranberries


Ingredients:
apples, dried cranberries, brown sugar substitute, butter, cinnamon

Directions:
Place all the ingredients in an ovenproof dish, stir to mix., Cover with foil and bake in 350°F oven for 30 minutes.
Chili Cheese Enchiladas


Ingredients:
ground beef, Velveeta cheese, flour tortillas

Directions:
Preheat oven to 350.
Brown ground beef drain put back in pan.
Add about 3/4 can of chili to ground beef.
Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
Add cubed velveeta to ground beef and chili.
Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
Heat mix in large skillet on medium until all the cheese is melted.
Grease lightly a 9 x 13 casserole pan.
Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each].
Roll them up and place in casserole dish ( should fit 8 to 10].
If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas].
Spoon that over all tortillas should cover all of them.
Sprinkle remaining shredded cheese on top.
Put in oven and Bake for 15 mins or until cheese on top is melted.
Creme Horn Filling


Ingredients:
cream cheese, marshmallow cream, powdered sugar

Directions:
"Whip ingredients with a mixer.  Fill creme horns or cream puffs."
Put the Lime in the Coconut Cake


Ingredients:
butter, sugar, coconut oil, eggs, all-purpose flour, salt, baking soda, baking powder, coconut milk, sour cream, yogurt, sugar, limes, juice and zest of, coconut milk, butter, shortening, cream cheese, powdered sugar, powdered sugar, coconut milk, vanilla

Directions:
Preheat oven to 350 degrees F and grease and flour 2 (9-inch] cake pans.
In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time.
In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour.
Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s] over a sheet pan and allow to cool completely.
For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
Sweet and Spicy Chicken Wings


Ingredients:
chicken wings, flour, cayenne pepper, salt, garlic powder, lemon pepper, paprika, butter

Directions:
In a small bowl mix flour, cayenne pepper, salt, garlic powder, lemon pepper and paprika. Put into a large freezer bag and shake a few wings at a time in this mixture until they are well coated.  Place coated wings into a large bowl or dish and cover with plastic wrap. Refrigerate for 1 1/2 - 2 hours (this is the secret step!].
Heat oil in fryer to 375 degrees. While the oil is heating, mix the sauces together in a small saucepan, add the butter and heat until the butter is melted. Stir well.
Fry wings for 8-10 minutes (depending on the size of your wings] or until they begin to brown. Lift fryer basket and shake off excess oil. Pierce one of the larger wings down to the bone and take a peek to make sure it is cooked; if not, pop the whole works back into the fryer for another minute. Lift basket and shake off oil once more. Dump wings into a large bowl and toss with the sauce, then turn out onto a serving platter. Enjoy!
Turkish Vermicelli Soup


Ingredients:
olive oil, onion, carrot, celery, tomato juice, water, garlic powder, lemon pepper

Directions:
Break vermicelli into 1/2-inch pieces.
Heat oil in large saucepan. Add onion and vermicelli and cook, stirring constantly, until vermicelli is brown and onion is clear.
Add remaining ingredients and bring to boil.
Simmer 10 minutes, until vermicelli is cooked and carrots and celery are done, stirring often.
Chicken and Dumplings (Low-Fat)


Ingredients:
bacon bits, potatoes, onion, carrot, celery, boneless skinless chicken breast halves, chicken broth, poultry seasoning, biscuit mix, skim milk

Directions:
Coat large dutch oven with cooking spray.
Add potatoes, onion, celery, carrots and chicken, cook for 15 minutes, stirring occasionally.
Pour in chicken broth; season with poultry seasoning, salt and pepper simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add bacon bits.
In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick]. Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart]. Serve hot.
Mandarin Shot


Ingredients:
Absolut mandarin vodka, cranberry juice

Directions:
Pour ingredients in a martini shaker, shake it up., Pour in a tall shot glass., drink it down!
Baba-Ganouj ( Baba Ghanoush / Baba Gannoujh )


Ingredients:
eggplants, garlic cloves, tahini, lemon juice, salt

Directions:
Wash the eggplants, and pierce the skin with a fork. Heat in a 400-degree oven for approximately 45 minutes, or until the skin blisters, and the eggplant collapses.
Wait for the eggplant to cool, then separate the pulp from the skin. Squeeze the pulp to remove the juice (which is bitter], and mash to break up any large pieces.
Finely mince the garlic, and cook in a pan with a little oil until lightly browned. Mash the garlic, and stir into the eggplant. Mix in the lemon juice, salt and tahini, adjust amounts to taste.  Drizzle with olive oil and minced parsley (optional].
Refrigerate if desired, and serve with flatbread, chips, or by itself.
Carrot Orange Muffins


Ingredients:
flour, whole wheat flour, oatmeal, sugar, baking powder, baking soda, salt, raisins, carrot, egg

Directions:
Blend flours, oatmeal, sugar, baking powder, baking soda and salt.  Add raisins; mix so they are coated.
Combine carrots and orange rind; add to flour mixture.
Combine beaten eggs, oil and orange juice.
Sir into dry ingredients until well mixed.
Fill lined muffin cups 2/3 full.
Bake at 400 for 20 minutes.