xiaoxl/recipe_data huggingface dataset:
Chocolate Pecan Pie III
Category: desserts
By Ruth

A different flavor - this pecan pie has cocoa in it.

Ingredients:
½ cup margarine, melted
1 cup light corn syrup
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
4  eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 pie

Calories: 564.3
Fat: 31.3 g
Saturated fat: 5.6 g
Carbohydrates: 70.5 g
Sugars: 37 g
Dietary fiber: 3 g
Protein: 6.4 g
Cholesterol: 93 mg
Sodium: 382 mg
Instant Pot® Filipino Chicken Adobo
Category: world-cuisine
By Soup Loving Nicole

All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.

Ingredients:
½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon black peppercorns, roughly cracked
2 leaf (blank)s bay leaves
1 large onion, sliced
1 ½ pounds bone-in, skin-on chicken thighs
1 tablespoon chopped scallions

Directions:
Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce. Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Line a baking sheet with aluminum foil. Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

Prep time: 5 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 352.3
Fat: 21.1 g
Saturated fat: 5.4 g
Carbohydrates: 9 g
Sugars: 5.2 g
Dietary fiber: 1 g
Protein: 30.2 g
Cholesterol: 106 mg
Sodium: 1000.9 mg
Cottage Cheese Dip


Ingredients:
cottage cheese, onion, paprika

Directions:
Get a carton of cottage cheese, dice an onion up, and add paprika and mix in carton.
Enjoy.
Grilled Swordfish For Two


Ingredients:
swordfish steaks, olive oil, garlic, lime juice, basil, onion, salt, pepper

Directions:
Pat the fish dry., Mix all marinade ingredients in bowl., Mix well., Put the fish in the marinade., Let marinate for 1 hour., Grill fish on high heat 4 minutes., Turn and grill another 4 minutes., Don't overcook, the fish will get dry!
Crispy Fried Shallots


Ingredients:
shallots, flour, canola oil, salt

Directions:
Heat the oil to 360°F.
Separate the shallot slices into rings and place them in a medium bowl.
Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
Sprinkle flour over the shallots and toss them lightly to coat evenly.
Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
Fry until golden brown, about 12-14 minutes.
Remove with a slotted spoon, then put on paper towels to drain the oil.
Sprinkle with salt while still warm.
Continue frying the rest of the shallots, salting each batch while it is still warm.
Use as a garnish for Spiced Carrot Soup, Recipe #108333.
Pan-Fried Chinese Pancakes
Category: bread
By Jade

A delicious brunch snack that can be found in many Chinese breakfast shops.  Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc.  This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.

Ingredients:
¼ teaspoon salt
¾ cup warm water
1 cup all-purpose flour
¼ teaspoon vegetable oil  (Optional)
¼ cup all-purpose flour
1 tablespoon vegetable oil  (Optional)
1 tablespoon Asian (toasted) sesame oil, or as needed
½ cup finely chopped green onion
1 tablespoon vegetable oil, or as needed  (Optional)

Directions:
Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth. In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs. On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling. Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes. Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 pancakes

Calories: 120.1
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 15.4 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 2.1 g
Sodium: 74.8 mg
Scotch Quail Eggs


Ingredients:
fennel seeds, parsley, kosher salt, pepper, egg, Dijon mustard, lemon juice, canola oil

Directions:
Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
If grinding your own pork, trim fat from pork and cut into 1" cubes.
Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer (along with all grinder components except for the motor] for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
Start to heat up oil in deep fryer or pan deep enough to toally cover eggs, until it reaches 350°F.
Place eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, cover, and allow to sit for 3 minutes. Remove eggs from hot water and immerse in ice water. NOTE: this gives the eggs a soft center. Allow to rest for 5 minutes to hard boil.
NOTE: quail eggs are incredibly hard to peel when soft boiled due to the thin shell. To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
If grinding your own pork, remove pork from the freezer and grind.
Divide the sausage into equal portions and flatten into a disc shape in the palm of your hand. Place the egg in the center of the disc and carefully wrap the sausage around them, ensuring that there are no openings.
Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
Place sausage wrapped eggs in the fryer so they aren't touching, for 3 minutes or until golden brown.
Combine mayonnaise, mustard, and lemon juice to create mustard sauce.
Pork in Root Beer (Ginger Beer)


Ingredients:
butter, pork, onion, garlic cloves, carrots, leeks, green beans, zucchini, flour, potatoes

Directions:
In a large pan heat the butter and oil together, add the pork and onions, cook till pork is coloured. Add the garlic and cook for 2 minutes.
Add all of the vegetables, crumble the stock cubes into the vegetables, stir again and dust with the flour, stir once more and cook for 2 minutes.
Pour in the root beer bring to the boil stirring the mix till the sauce begins to thicken.
Transfer to a casserole dish and cover with the sliced potatoes.
Cook till the meat is tender, about 40 minutes.
Skillet Chicken Breast Dinner With Savory Gravy and Vegetables


Ingredients:
milk, basil, poultry seasoning, paprika, dried garlic, onion, salt, black pepper, potato, boneless skinless chicken breasts, olive oil, salt, pepper

Directions:
In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper.  Stir in carrots and potatoes and set aside.
In a large skillet over medium-high heat, heat olive oil until glistening.
Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
Lightly brown both sides of chicken breasts in skillet.
Remove skillet from heat and pour soup mixture evenly over chicken breasts.
Reduce heat to medium-low.
Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.
Crumble mix


Ingredients:
plain flour, butter, sugar

Directions:
Measure flour into a microwave-proof bowl.
Add the butter to the flour (just plonk it in in one big lump if you want!] Pop bowl with butter and flour in the microwave for between 10 and 20 seconds to soften butter.
Use a fork to blend flour and butter until the mix texture resembles breadcrumbs.
Add sugar and mix together with a fork.
Sprinkle over crumble filling of your choice in an oven-proof pie dish (Apple and rasin, rhubarb and ground ginger, peaches and raspberries are some of my favourtie fillings. Fresh fruits will need to be par-cooked- pop in microwave covered and with a spoon or two of water after peeling/chopping for a few minutes- before spri] Bake in oven at 180 degrees Celcius for about 30 minutes.
Serve hot or cold with fresh cream or ice cream.
YUM!
Buttermilk-Battered Calamari
Category: appetizers-and-snacks
By Senushi

This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping.

Ingredients:
2 cups vegetable oil for frying
1 cup buttermilk
1 cup all-purpose flour
½ tablespoon salt
½ tablespoon ground black pepper
1 teaspoon dried oregano
1 pound squid, cleaned and cut into 1/2 inch rings

Directions:
Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C). Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour. Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 servings

Calories: 209.3
Fat: 8.6 g
Saturated fat: 1.2 g
Carbohydrates: 18.4 g
Sugars: 2 g
Dietary fiber: 0.8 g
Protein: 13.9 g
Cholesterol: 1.6 mg
Sodium: 624.9 mg
Out of this World Turkey Brine
Category: side-dish
By SUDEMERS

Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty.

Ingredients:
2 gallons water
1 ½ cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
¼ cup Worcestershire sauce
⅓ cup brown sugar

Directions:
In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

Yields: 12 Servings

Calories: 32.1
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 8.1 g
Sugars: 6.5 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 13913.4 mg
Big..bold Badass..bbq Sauce


Ingredients:
Dijon mustard, fresh garlic cloves, salt, onion powder, mustard powder, beer

Directions:
add all ingredients into one pot --, bring to a boil -- then simmer for 20 minutes -- .
Braised Pork Ragu
Category: world-cuisine
By KIRSTEN_R

A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!

Ingredients:
2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons olive oil
1  onion, diced
1  carrot, peeled and diced
2 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock

Directions:
Season pork with the rosemary, thyme, pepper, and salt.  Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes. Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom.  Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 263.2
Fat: 13.7 g
Saturated fat: 3.8 g
Carbohydrates: 10.3 g
Sugars: 5.6 g
Dietary fiber: 2.3 g
Protein: 19 g
Cholesterol: 54.9 mg
Sodium: 559.5 mg
Cauliflower with Lemon


Ingredients:
cauliflower floret, lemon juice

Directions:
Place cauliflower in a steamer basket over boiling water.
Cover saucepan and steam 7-8 minutes or until cauliflower is tender.
Transfer cauliflower to a serving dish.
Add lemon juice and season with salt and pepper to taste. Toss gently before serving.
Garlic, Chilli and Ginger Seafood Chowder


Ingredients:
shrimp, potato, carrot, celery, leek, fresh ginger, garlic cloves, red pepper flakes, sea salt, olive oil, hot water, lemon juice, scallion, half-and-half cream

Directions:
Slightly defrost fish fillets, cut them in bite-size cubes.
In a large saucepan heat olive oil, add garlic, ginger, red pepper flakes and shrimps. Cook for 2 minutes, turn the shrims, add leak and celery and cook for another 3 minutes, constantly stirring.
Add hot water, fish cubes, carrots, potatoes and salt. Bring to boil. Reduce heat and simmer for 20 minutes.
Remove from heat, add lemon juice, season with salt and/or pepper if desired.  Just before serving you may add low fat cream.
Serve sprinkled with chopped scallions.
Orange & Pineapple Pudding


Ingredients:
tapioca pudding, instant vanilla pudding, orange gelatin, boiling water, Cool Whip, mandarin oranges, crushed pineapple

Directions:
Mix pudding & gelatin in saucepan, then add boiling water., On medium heat, bring back to a boil, then remove & cool., Add cold Cool Whip & mix well, then fold in fruit until well blended., Pour into clear or white bowl & refrigerate until set.
Weeknight Manicotti


Ingredients:
ground beef, milk, dried parsley, mozzarella cheese, salt, pepper, tomato sauce, parmesan cheese

Directions:
Cook  manicotti until tender. While manicotti is cooking, brown beef in oil.
Combine bread & milk in a bowl & let stand for 2 minutes then add the the browned beef and remaining ingredients to bowl except for the tomato sauce and parmesan cheese.
Fill rinsed and cooled manicotti with meat mixture.
Spoon a bit of sauce over the bottom of a large pan and arrange filled manicotti in the pan.
Pour remaining sauce over top of manicotti and top with parmesan cheese.
Cover pan with foil and bake in a 350°F oven for 45 minutes.
Serve with a nice salad and garlic bread if you wish.
Green Grape Salad
Category: desserts
By NFOSSAZ

This is a wonderful dessert salad that never failed to be a hit.  Made the day before the brown sugar makes the sauce taste like caramel.  You can use less brown sugar, if you wish.

Ingredients:
4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
½ cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar

Directions:
Wash and dry grapes.  In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla.  Add grapes and mix until evenly incorporated.  Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 479.2
Fat: 27.1 g
Saturated fat: 11.2 g
Carbohydrates: 60.1 g
Sugars: 54.6 g
Dietary fiber: 3.6 g
Protein: 5.8 g
Cholesterol: 43.3 mg
Sodium: 103.5 mg
Portuguese Beans


Ingredients:
kidney beans, olive oil, bacon, onion, garlic cloves, tomato puree, ground cinnamon

Directions:
Rinse the beans in cold water then place in a saucepan, cover with 1-inch of cold water and bring to the boil.
Remove from the heat, cover with a lid and leave to soak for 2 hours.
After the soaking time, heat the oil in a frying pan, add the bacon, onion and garlic and fry for 5 minutes, stirring.
Add the tomato puree and spices, mix well and simmer for 5 minutes.
Add the mixture to the saucepan containing the soaked beans together with enough water to just cover. Bring to the boil, then reduce the heat and simmer for about 50 minutes, stirring from time to time and checking the water level.
Add the salt towards the end of the cooking time. Serve hot.
Easy Onion Rings


Ingredients:
sweet onion, buttermilk, baking mix, ketchup

Directions:
Slice the onion as thinly as possible (a mandolin would be perfect, but I don't own one, so I used a sharp knife.].
Soak the onion in the buttermilk for 15 minutes, or while the oil is heating.
Toss the onion slices in a plastic bag with the baking mix until well coated.
Drop the coated rings into the hot oil, fry for approximately 4 minutes, turning half way through so that both sides are the same color (should be light brown, and you will likely see the onion "peeking" through the coating.
Drain on a plate lined with paper towel.
Serve hot with your favorite dip- Ranch dressing or ketchup are both good with these.
Cauliflower Mock "Potato" Salad


Ingredients:
cauliflower, hard-boiled eggs, mayonnaise, onion, celery, Dijon mustard, turmeric, mustard powder, vinegar, salt, pepper, dill

Directions:
Bring a pot of salted water to a boil over high heat. Add cleaned, chopped cauliflower; cover and cook for 5 minutes. Drain and rinse under cold water to cool. Place in fridge to further cool while completing step two.
Combine all remaining ingredients except eggs.
Add cooled cauliflower & chopped egg to bowl, fold gently to coat all the pieces. Chill for at least 30 minutes to allow flavors to blend.
When ready to serve garnish with a sprinkle of additional paprika if desired.
Grilled Tex-Mex Fish Tacos
Category: main-dish
By Mountain Girl

These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.

Ingredients:
¼ cup olive oil
¼ cup chili powder
2 teaspoons Mexican oregano
2 teaspoons cumin seeds, toasted and ground
1 teaspoon ground chipotle chile powder
1 teaspoon salt
1 teaspoon ground coriander
1  lime, zested and juiced
1 ½ pounds tilapia fillets
½ (8 ounce) package cream cheese, softened
2 tablespoons plain yogurt
2 cloves garlic, minced
1  chipotle pepper in adobo sauce, or more to taste
½ teaspoon ground cumin
2 tablespoons olive oil
12 (6 inch) corn tortillas, warmed

Directions:
Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours. Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside. Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket. Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes. Serve on warm tortillas with chipotle spread.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 12 tacos

Calories: 444.4
Fat: 24.4 g
Saturated fat: 6.8 g
Carbohydrates: 29.7 g
Sugars: 1.5 g
Dietary fiber: 6 g
Protein: 29.1 g
Cholesterol: 62.5 mg
Sodium: 591.1 mg
Italian Chicken Sausage and Peppers
Category: world-cuisine
By Jamie

Tart balsamic vinegar brightens up bell peppers, sweet tomatoes, and juicy chicken sausage for flavorful Italian fare. Bring it all together with toasted bread and fresh oregano.

Ingredients:
1  red bell pepper, cut into 1-inch pieces
1  yellow bell pepper, cut into 1-inch pieces
1  orange bell pepper, cut into 1-inch pieces
1  green bell pepper, cut into 1-inch pieces
1 large sweet onion, cut into thin wedges
2 cups grape tomatoes
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
¼ teaspoon Italian seasoning
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
1 (8 ounce) baguette, thinly sliced
1 (12 ounce) package cooked Italian chicken sausage, sliced diagonally into thirds
1 tablespoon snipped fresh oregano

Directions:
Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil. Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans. Roast in the preheated oven for 30 minutes. Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan. Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan. Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 474.6
Fat: 24.2 g
Saturated fat: 6.9 g
Carbohydrates: 45.5 g
Sugars: 6 g
Dietary fiber: 4.1 g
Protein: 19.5 g
Cholesterol: 33.3 mg
Sodium: 1231.5 mg