xiaoxl/recipe_data huggingface dataset:
Mom's Italian Potato Salad
Category: salad
By marisella

This is one of my favorite recipes handed down from my mom.  The best thing is there are lots of vegetables and flavors, and it's usually a welcome change from standard  American versions.  The olives are the best part!  To save time, I usually chop all the vegetables and make the dressing while the potatoes are boiling.

Ingredients:
5 large Yukon Gold potatoes
1 large cucumber, chopped
5 stalks celery, chopped
1 large red onion, chopped
¾ cup green olives with pimento, chopped
¼ cup olive oil
½ cup red wine vinegar
¼ teaspoon garlic powder
salt and ground black pepper to taste

Directions:
Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes. Combine the potatoes, cucumber, celery, onion, and olives in a large bowl. Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 249.5
Fat: 11.5 g
Saturated fat: 1.6 g
Carbohydrates: 34.3 g
Sugars: 2.5 g
Dietary fiber: 3.8 g
Protein: 4.2 g
Sodium: 458 mg
Banana Bites


Ingredients:
butter, bananas, peanuts, flaked coconut, graham cracker

Directions:
Combine chocolate chips and butter in 1 quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted (3 to 4 minutes].
Pour chocolate into 1 cup measuring cup. Using two forks, dip each banana chunk into chocolate; let excess drip off. Place onto waxed paper-lined tray. sprinkle with suggested toppings. Freeze at least 30 minutes or until firm.
TIPS: If chocolate becomes too thick, reheat over low heat, stirring constantly, until melted.
Store frozen in resealable plastic freezer bag up to 2 weeks.
If desired, insery toothpick or pretzel stick into each banana bite before freezing.
Lithuanian Saltibarsciai (Cold Beet Soup)
Category: soups-stews-and-chili
By George  Doyle Gamber

This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.

Ingredients:
4  eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
¼ cup minced chives
1 bunch fresh dill, minced

Directions:
Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs. Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 day
Yields: 8 servings

Calories: 115.2
Fat: 3.8 g
Saturated fat: 1.5 g
Carbohydrates: 12.7 g
Sugars: 9.9 g
Dietary fiber: 2 g
Protein: 8.5 g
Cholesterol: 97.4 mg
Sodium: 250.2 mg
Sugar Free Greek Yogurt Whole Wheat Waffles


Ingredients:
white whole wheat flour, baking powder, baking soda, kosher salt, cinnamon, orange zest, eggs, milk, water, vanilla

Directions:
In a large bowl combine the first five ingredients (flour, baking powder, baking soda, salt, cinnamon] and zest if using; stir to mix.
In a medium bowl whisk together the yogurt and egg until smooth. Slowly add the milk (I use plant-based], water and vanilla stirring after each addition.
Pour the wet ingredients into the dry; stir until combined. The batter will be a bit lumpy. Let sit 10 minutes.
Meanwhile, prepare and preheat your waffle iron as needed.
After the batter has rested, check the consistency. It will be thick but spreadable.
Cook the waffles in accordance with your waffle iron. My 7" Belgian uses about 1/2 cup of batter per waffle.
Top with pure maple syrup, fruit or whatever you fancy and enjoy!
Lamb Chops With Jalapeno Mint Sauce


Ingredients:
lamb chops, flour, olive oil, chicken broth, of fresh mint

Directions:
Trim fat from chops, so they will cook evenly and don't curl, combine flour and steak seasoning; dredge both sided of each chop in flour mixture.
Heat oil in a saute pan over medium high heat; add chops; sear 5 minutes per side for medium-rare (adjust cooking for desired doneness], remove chops from pan and keep warm.
Add broth to pan, scraping up any brown bits,; stir in jelly and jalapeno; bring to a boil, stirring until jelly melts, reduce heat and simmer for 3 minutes, turn off heat and stir in mint.
To serve driizzle 3 tablespoons sauce over each chop, enjoy.
Tuscan-Style Porchetta


Ingredients:
garlic clove, fresh rosemary, ground fennel, sea salt

Directions:
Preheat oven to 375 degrees.
Score the pork skin lengthwise cutting through the skin and a quarter inch into the fat. This will help the fat render during roasting.
Rub the mortared garlic over the entire flesh side of the pork midsection, sprinkle on the Profumo Del Chianti, rosemary, and fennel pollen.
Roll the loin towards the belly, the loin should be wrapped up in the belly and the skin side edge of the belly and the top of the loin should meet. Tie the roll closed tightly with a butcher’s twine.
Place the Porchetta in a high sided roasting pan with rack. Add 4 cups of white wine, beer, or water to aid in the steaming process. Cover tightly with foil.
Cook at 375 degrees for 2 hours covered to steam the skin covering the Porchetta, then reduce heat to 325 degrees F and uncover and return to oven to cook for another 20 minutes or until skin starts to blister and crisp and the internal temperature reaches 130 degrees F.
Remove from oven and rest for at least 30 minutes. Slice into one inch portions using a bread knife, the skin will be quite crispy and difficult to cut with a chef’s knife, so it can be easier to peel the skin/fat cap off and cut or "shatter" that separately.
Apple Crumble Pie Cookies


Ingredients:
granny smith apple, potato, butter, mixed spice, all-purpose flour, sugar, butter, sugar, cinnamon, butter, coconut butter, all-purpose flour, old fashioned oats, baking soda, salt, mixed spice, eggs

Directions:
In a sauce pan, melt butter then add apples, potatoes and allspice; stir over medium heat for approximately 10 minutes or tender; set aside.
Pre heat oven to 180°C (350F].
Combine all Crumble ingredients (flour, sugar, butter] with a fork or pastry blender.
In a stand up mixer, combine butter, coconut butter, xylitol, spices and vanilla powder; beat until “light and fluffy”.
In a separate large bowl, combine flour, oats, baking soda and salt; mix together well.
S-L-O-W-L-Y stir in dry ingredients to creamy mixture until combined; Stir in “cooled” apple and potato (shhhhh is our hidden veggie secret…remember? ;-] ].
On a flat baking tray, will out cookie dough into 1 1/2 inch balls making “sure” they are placed 2 inches apart.
Bake for 6 minutes; remove.
Place 1 1/2 teaspoon of curmble on top of cookie; return to oven and bake until lightly golden brown.
Chai-spiced Bread


Ingredients:
sugar, butter, eggs, chai tea, milk, vanilla, all-purpose flour, baking powder, ground cardamom, salt, ground cinnamon, ground cloves, powdered sugar, vanilla, milk, ground cinnamon

Directions:
Preheat oven to 400 degrees.
Spray the bottom of a 9" loaf pan with cooking spray (I use Pam].
Combine the sugar and butter in a large bowl.
With a mixer, beat on medium speed until fluffy.
Add in eggs, tea, milk and vanilla.
Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled].
Add in the remaining bread ingredients.
Mix just until moistened and spread in the loaf pan.
Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes on a wire rack before removing from the pan.
Cool 30 minutes before glazing.
To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
Add additional milk in small amounts until the glaze is spreadable.
Spread the glaze on the bread and sprinkle with cinnamon.
Cool for 2 hours before slicing the bread.
This may be stored at room temperature tightly wrapped for 4 days.
This may be refrigerated for up to 10 days.
Grilled Artichoke-Mushroom Pizza


Ingredients:
olive oil, plum tomatoes, fresh mushrooms, water-packed artichoke hearts, sliced ripe olives, part-skim mozzarella cheese, feta cheese, fresh basil, dried basil, fresh rosemary, dried rosemary, chives

Directions:
Brush pizza crust with 1/2 teaspoon of olive oil. Spread spaghetti sauce over oiled crust to within 1 inch of the edges. Layer tomatoes, mushrooms, artichokes, and olives if using on top of spaghetti sauce. Sprinkle mozzarella cheese and tomato basil feta cheese on top.
Prepare grill for indirect heat and place aluminum foil over pizza. Grill over medium indirect heat for approximately 12-15 minutes or until the cheese has melted and crust is golden brown. During the  last 5 minutes of grilling sprinkle herbs over cheese. Let pizza stand for 5 minutes before slicing and serve immediately.
Norwegian Pancakes - Pannekaken
Category: breakfast-and-brunch
By in da wings

My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids.  Very easy and versatile.  Serve rolled like a crepe with syrup or jam.  Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.

Ingredients:
3  eggs
1 ½ cups milk
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon sugar

Directions:
Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth. Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 144.8
Fat: 3.9 g
Saturated fat: 1.6 g
Carbohydrates: 19.6 g
Sugars: 3.8 g
Dietary fiber: 0.6 g
Protein: 7.3 g
Cholesterol: 97.9 mg
Sodium: 157.3 mg
Spicy Vietnamese Quick Pickled Vegetables
Category: side-dish
By Soup Loving Nicole

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Ingredients:
½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2  jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

Directions:
Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water. Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars. Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes. Screw on lids and refrigerate at least 1 hour before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs
Yields: 10 servings

Calories: 26.6
Fat: 0.1 g
Carbohydrates: 6.3 g
Sugars: 4.5 g
Dietary fiber: 1.3 g
Protein: 0.7 g
Sodium: 487 mg
Jen's Chicken and Cheese Casserole


Ingredients:
boneless skinless chicken breasts, milk, sour cream, cheddar cheese, Stove Top stuffing mix, butter

Directions:
Preheat oven to 350.
Place thawed chicken breasts in the bottom of an 8 x 11 (or so] baking dish (a 9x12 is a bit big, but rounds work great].
Combine soup, milk, and sour cream in small bowl.
Pour mixture over chicken.
Sprinkle cheese over soup mixture.
Evenly spread stuffing over cheese.
Drizzle melted butter over stuffing.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 30 minutes.
Enjoy!
Triple Coconut Macaroons & Chocolate-Dipped Coconut Macaroon


Ingredients:
cream of coconut, light corn syrup, vanilla extract, salt, sweetened flaked coconut

Directions:
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Chocolate-dipped:
Cool cookies to room temperature on wire rack, about 30 minutes.
Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.] Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.
Yogurt Fruit Smoothie


Ingredients:
yogurt, blueberries, strawberry, banana

Directions:
Add all ingredients to your blend and blend until smooth., Enjoy.
Cadillac Jack's " Poker Slop" Breakfast


Ingredients:
frozen hash browns, onion, green pepper, eggs, butter

Directions:
Melt enough butter to cover pan/part of flat grill and sautee onions and green peppers until transclucent.  Then add mushrooms and sautee.
Remove veggies and put in seperate bowl.
Melt butter on pan/grill again and cook hasbrowns all the way through.
Toss veggies and meats in with hashbrowns stir and cook until all is nice and warm.
Meanwhile on seperate pan/other part of grill cook eggs however you desire them.
Put hashbrown-veggie-meat mix on serving plate, top with warm country gravy, and then top with eggs and enjoy!  Then take a jog for 3 hours! LOL.
Jalapeno Cheese Squares


Ingredients:
eggs, mild cheddar cheese, sharp cheddar cheese

Directions:
"Preheat oven to 350 degrees.  Line the bottom of a 9-inch square baking pan, lightly coated with cooking spray, with a single layer of pickled jalapeno slices.  Beat eggs in a medium bowl.  Add both cheeses and mix well.  Spread egg mixture over the top of the jalapeno slices.  Bake about one hour.  Cool 5-10 minutes before slicing into 2-inch squares."
Beef and Barley Soup III
Category: soups-stews-and-chili
By Barb Y

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Ingredients:
1 tablespoon vegetable oil
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
¾ cup barley
1  bay leaf
3 sprigs fresh thyme, chopped
½ cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce  (Optional)
1 ½ cups chopped cabbage
salt and pepper to taste

Directions:
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef. Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Yields: 12 servings

Calories: 230.5
Fat: 9.3 g
Saturated fat: 3.2 g
Carbohydrates: 20.1 g
Sugars: 4.7 g
Dietary fiber: 4.1 g
Protein: 14.2 g
Cholesterol: 28.2 mg
Sodium: 114.5 mg
Crostini With Roasted Vegetables and Smoked Mozzarella


Ingredients:
extra virgin olive oil, garlic clove, salt, fresh ground black pepper, red bell pepper, zucchini, purple onion, baguette, extra virgin olive oil, garlic clove, smoked mozzarella cheese, fresh thyme leave, fresh thyme sprigs

Directions:
Preheat oven to 400°F (200°C].
MAKE THE ROASTED VEGETABLES: Mix the olive oil, garlic, salt, and pepper together in a small bowl and set aside.
Stand the bell pepper up vertically and slice from the stem end downward on each of the 4 sides of the pepper. You will have four flat pieces of pepper. Cut the zucchini in half lengthwise, and then slice the halves again vertically so that you have 4 long pieces of zucchini. Slice the onion into 4 pieces horizontally, as in cutting for onion rings.
Place the vegetables in one layer in a small roasting pan and drizzle them with the olive oil mixture. Toss vegetables so that they are well coated with the oil. Transfer to the oven and roast for 20 minutes. Remove the pan from the oven, turn the vegetables over, return to the oven, and continue roasting for 10 to 15 minutes longer, until the vegetables are golden brown. Remove the pan from the oven and set aside.
When the vegetables are cool enough to handle, use a sharp knife to cut the bell pepper and zucchini into strips 1/4 inch wide and separate the onion into rings. Set aside.
MAKE THE CROSTINI: Position the oven rack so that it sits about 3 inches from the heat source. Preheat broiler to high.
Cut the baguette at a diagonal angle into 1/3-inch-thick slices. Using a pastry brush, sparingly coat both sides of the bread with olive oil and place the bread on a baking sheet. Transfer to the oven and toast, turning once, until the bread is a light golden brown on both sides. (Alternatively, place the slices of bread in a panini grill and toast until the bread is light golden brown and crisp.].
Remove the toasts from the oven and rub each toast lightly on one side with the whole garlic clove. Turn the oven to 350°F (175°C].
Return the toasts to the baking sheet. Top each piece of toast with slices of smoked mozzarella to cover the surface of the bread. Arrange the vegetables over the cheese, with the zucchini at one end of the slice of bread, the red bell pepper in the center, and the onion at the other end.
Angel Hair Pasta With Lemon and Garlic


Ingredients:
olive oil, garlic cloves, white wine, fresh lemon juice, tomatoes, angel hair pasta, angel hair pasta, fresh basil, parmesan cheese

Directions:
Bring a large pot of water to a boil over high heat and maintain at a boil.
Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown.
Remove the saute pan from the heat and pour in the wine.
Return it to the heat.
Cook for another 1 to 2 minutes, until the wine has been reduced by 1/2.
Stir in the lemon juice and tomato.
Remove the pan from the heat.
Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute.
Drain the pasta and put it into a warm serving bowl.
Add the basil, parmesan, and black pepper, along with the tomato mixture.
Toss and serve immediately.
Southern-Style Buttermilk Fried Chicken
Category: meat-and-poultry
By pinkchef

This is a down home recipe that I have used for years, and thought I would share it!  The buttermilk marinade is terrific and is such a comfort food.  However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Ingredients:
2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1  whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Directions:
Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil.  When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 480
Fat: 26.7 g
Saturated fat: 5.5 g
Carbohydrates: 29.4 g
Sugars: 3.6 g
Dietary fiber: 1.1 g
Protein: 29.2 g
Cholesterol: 77.1 mg
Sodium: 650.4 mg
Shortbread Caramel Brownie Bars


Ingredients:
butter, flour, sugar, cornstarch, eggs, vanilla, baking powder, salt

Directions:
Cut 1 cup of the butter into chunks.  In the bowl of a food processor, combine 2°C of the flour, 1/2°C sugar, the cornstarch and the butter chunks.  Whirl until dough comes together.  Press evenly over the bottom of a buttered 9 x 13-inch baking pan.  Bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes.  Let cool completely.
Meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk.  Cook in microwave on full power for 1 minute.  Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer.  Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water], stir chocolate and remaining 1/2°C butter often until melted and smooth.  Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4°C sugar, eggs and vanilla until well blended.  Stir in remaining 1/2°C flour, baking powder and salt until well blended.
Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
Bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes.  Let cool completely, then cut into 24 bars.
Peanut Butter Cookies


Ingredients:
shortening, granulated sugar, brown sugar, vanilla, eggs, peanut butter, enriched flour, baking soda, salt

Directions:
Thoroughly cream shortening, sugars, and vanilla. Add eggs, beat thoroughly.
Stir in peanut butter.
Sift dry ingredients, stir into creamed mixture.
From into tiny balls, place on ungreased cookie sheet. press with a fork to make crisscross.
Bake in oven 375°F 10 minutes.
Makes 8 dozen cookies.
(I cooked mine for 12 minutes to be really crisp. If you have a stand mixer, easer with this recipe].