xiaoxl/recipe_data huggingface dataset:
Grilled Lemon Herb Pork Chops
Category: main-dish
By DOREENBUCH

These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.

Ingredients:
¼ cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon pepper
6 (4 ounce) boneless pork loin chops

Directions:
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 202.5
Fat: 10.1 g
Saturated fat: 2.6 g
Carbohydrates: 1.6 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 25.1 g
Cholesterol: 65.1 mg
Sodium: 428.7 mg
Strawberry Kiwi Salsa


Ingredients:
fresh strawberries, kiwi, bay leaf, yellow bell peppers, green onions, cilantro, ground allspice, fine sea salt, white pepper

Directions:
Place fruit, bay leaf, Orange Muscat wine in a bowl and stir well.
Add Serrano peppers, yellow pepper, green onions, cilantro, allspice,  fine sea salt and white pepper.
Stir salsa, cover with plastic and chill for 30 minutes.
Discard Bay Leaf; reseason with fine sea salt and white pepper to taste.
Garnish with Fresh Cilantro Sprigs.
Angel's Cabbage Salad
Category: salad
By Sharon Angel

A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.

Ingredients:
¼ cup olive oil
¼ cup red wine vinegar
¼ cup white sugar
1 tablespoon soy sauce
1 (8 ounce) package shredded cabbage
3  green onions, thinly sliced
⅓ cup toasted almonds, chopped
⅓ cup sunflower seed kernels
⅓ cup raisins

Directions:
Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves. Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 177.6
Fat: 12.2 g
Saturated fat: 1.4 g
Carbohydrates: 16.5 g
Sugars: 11.8 g
Dietary fiber: 2.2 g
Protein: 3 g
Sodium: 120.2 mg
Sweet Vegan Cheesecake


Ingredients:
maple syrup, whole wheat pastry flour, salt, coconut milk, water, raw sugar, agar-agar flakes, turmeric, fresh lemon juice, lemons, zest of, vanilla extract, arrowroot

Directions:
Preheat to 350°F Lightly grease a 9" tart pan.
Mix the ingredients together and press into the bottom of the dish.
(It is a dryish mixso you can add more oil although it is not necessary].
If you're using a proper metal tart pan, press the dough up the fluted sides.
Prick the bottom a few times with a.
fork.
Bake for approx 20 min, until brown.
Let cool before adding filling.
Dissolve arrowroot in 1/2 cup of water and set aside.
Filling: Mix coconut milk, 1 cup of the water, sugar, agar& turmeric into a saucepan.
Simmer until agar dissolves (usually takes between 6-8 minutes for flakes, a. little less time for powder--don't over cook or agar will lose its strength].
Stir in the lemon juice, zest& vanilla then bring to a boil.
Add the arrowroot/water mixture and boil for one minute.
[It'simportant to stir throughout as you don't want the agar to clump up along the bottom of the pan.
You'll feel it thicken up when you add the arrowroot.
mix.
].
Pour into the cooled crust and let firm up before serving.
Cindy's Jambalaya
Category: meat-and-poultry
By Cindy in Pensacola

This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!

Ingredients:
1 tablespoon olive oil
½ pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
½ teaspoon Cajun seasoning, or to taste
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon minced garlic
2 cups chicken broth
3  bay leaves
¼ teaspoon dried thyme leaves
1 pound peeled and deveined medium shrimp (30-40 per pound)

Directions:
Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 283.7
Fat: 11.5 g
Saturated fat: 3.6 g
Carbohydrates: 24.6 g
Sugars: 3.6 g
Dietary fiber: 1.6 g
Protein: 18.4 g
Cholesterol: 106.8 mg
Sodium: 889.2 mg
Southwest Pasta Skillet


Ingredients:
boneless skinless chicken breast, green pepper, no-salt-added diced tomatoes, frozen corn, rotini pasta

Directions:
COOK and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 minute or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 minute
ADD pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 minute or until cheese is melted.
TOP with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.
Special Extra: Sprinkle with chopped fresh cilantro before serving.
Nutrition Information Per Serving: 540 calories, 21g total fat, 11g saturated fat, 125mg cholesterol, 820mg sodium, 46g carbohydrate, 5g dietary fiber, 9g sugars, 41g protein, 35%DV vitamin A, 20%DV vitamin C, 30%DV calcium, 15%DV iron.
Vietnamese Golden Chicken Wings
Category: appetizers-and-snacks
By Nelson_Huynh

This is a fantastic Vietnamese dish that's great for absolutely any occasion, from weeknight dinners, to parties and BBQs, or even a night in front of the television! The chicken wings have succulent flavour and soft tasty meat that melts away in your mouth. They're crispy on the outside, but soft inside and guaranteed to be a success. They've never failed to impress!

Ingredients:
12  chicken wings, tips removed and wings cut in half at joint
2 cloves cloves garlic, peeled and coarsely chopped
½  onion, cut into chunks
¼ cup soy sauce
¼ cup Asian fish sauce
2 tablespoons fresh lemon juice
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon white sugar

Directions:
Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight. Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil. Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 2 hrs 45 mins
Yields: 4 servings

Calories: 716.2
Fat: 50.9 g
Saturated fat: 13.3 g
Carbohydrates: 9.1 g
Sugars: 5.2 g
Dietary fiber: 0.8 g
Protein: 53 g
Cholesterol: 212.5 mg
Sodium: 2780.7 mg
Toffee Shards


Ingredients:
"caster sugar"

Directions:
Line a baking tray with baking paper., Stir sugar and 2 tblsp of water in a medium saucepan, Dissolve sugar over low heat., Bring to the boil then boil without stirring for 6 minutes or till golden brown., Pour toffee onto tray, tilt tray to spread thinly., Sprinkle with cachous, cool for one hour to set., Break into shards.
Savoiardi (Italian Ladyfingers)


Ingredients:
sugar, vanilla, baking powder, all-purpose flour

Directions:
Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
Beat egg whites on high speed until foamy.
Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper].
Gently fold half of the egg whites into the yolks.
Fold the flour mixture into the yolks.
Fold the rest of the egg whites into the yolks.
Preheat oven to 350°F.
Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together].
Bake for 6 minutes, or until edges are just golden brown.
Sour Cream Lemon Pie


Ingredients:
sugar, cornstarch, lemon, rind of, fresh lemon juice, milk, butter, sour cream, heavy whipping cream, lemon, rind of

Directions:
Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick.
Stir in butter and cool mixture to room temperature.  Stir in sour cream and pour filling into pie she ll.
Cover with whipped cream and garnish with lemon twists.
Store in refrigerator.
Orange Lemonade


Ingredients:
sugar, water, fresh lemon juice, lemon peel

Directions:
Create a sugar syrup: Pour sugar and water in a large saucepan over medium heat. Cook the mixture until all the sugar dissolves, making sure to stir occasionally.  Allow to cool.
Once cool, stir in the juices and peel.  Cover the saucepan and let the mixture sit for an hour (at room temp.].
Strain the syrup.  Put in a covered container and refrigerate until read to serve.
To prepare the concentrate for drinking, mix equal parts of the syrup and water.
Tortellini With Porcini Mushroom Sauce


Ingredients:
dried porcini mushrooms, butter, shallot, fresh thyme, parmesan cheese, salt, pepper

Directions:
Place porcini mushrooms in a 2-cup measuring cup; add enough hot water to measure 2 cups.  Let stand until mushrooms are soft, about 20 minutes.
Drain mushrooms, reserving soaking liquid.  Coarsely chop porcini mushrooms.
Cook tortellini in large pot of boiling salted water per package directions.  Tortellini should be just tender but still firm to the bite.  Stir occasionally while boiling.
Meanwhile, melt butter in large skillet over medium-high heat.  Add shallots; saute until golden and tender, about 4 minutes.
Add mushrooms and 3 tsp thyme; saute 2 minutes.
Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes.  Season to taste with salt and pepper.
Drain tortellini; return to same pot.  Add mushroom mixture and toss to coat.
Stir in 1/2 cup cheese.  Season with salt and pepper.
Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 tsp thyme.
Serve immediately.
Nicoise-Style Pan Bagnats


Ingredients:
shallot, Dijon mustard, thyme, extra virgin olive oil, green beans, red bell pepper, nicoise olive, bibb lettuce, plum tomatoes, celery ribs, red onion, tuna, hard-boiled eggs, tarragon, French baguettes

Directions:
In a large salad bowl, whisk together the lemon juice, shallot, mustard and dried herbs.  Whisk in the olive oil to combine.
Bring 2 inches of water to a boil in a small, high-sided skillet or saucepan.  Salt the water, add the potatoes and green beans and cook for 4 minutes; add the bell pepper during the last minute of cooking.  Using a slotted spoon, transfer the vegetables to a colander and rinse with cold water to stop the cooking; drain.  Add the cooked vegetables to the salad bowl, along with the olives, lettuce, tomatoes, celery and onion.  Add the tuna, eggs and tarragon and toss the salad to coat evenly with the dressing; season with pepper.  To serve, pack the salad into the baguettes.
Grammie's Macaroni Salad


Ingredients:
rotini pasta, pasta, mayonnaise, chili sauce, fresh chives, fresh parsley, tomatoes, cucumbers

Directions:
Cook the pasta according to the package directions. Pour cold water over it after you strain out the cooking water to rapidly chill the pasta. Set it aside.
On the cutting board, slice the Spam into planks and then rows. Cut each row into cubes and fry them in a pan until they are brown and crispy.
While the Spam is frying, measure the chili sauce and mayo into your serving bowl. Stir in the fresh herbs.
Peel the cucumber and slice the long way. Remove the seeds and dice into chunks around the same size as the Spam. Slice the tomatoes and remove the seeds. Dice the tomatoes into chunks the same size as the cucumber.
Mix the veggies with the herbs and sauce.
Stir in the pasta and Spam until everything is evenly mixed.
Enjoy!
French Onion-Breaded Baked Chicken
Category: meat-and-poultry
By Keady Perry

I make a lot of chicken recipes but none have received the praise I've gotten for this!! This is the most moist thing ever!

Ingredients:
1 cup bread crumbs
1 (1 ounce) package dry French onion soup mix
⅓ cup mayonnaise
1 tablespoon garlic paste  (Optional)
4  skinless, boneless chicken breasts

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Mix bread crumbs and dry soup mix together in a bowl. Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds. Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet. Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 chicken breasts

Calories: 390.6
Fat: 18.8 g
Saturated fat: 3.3 g
Carbohydrates: 24.4 g
Sugars: 2.2 g
Dietary fiber: 1.6 g
Protein: 27.8 g
Cholesterol: 71.6 mg
Sodium: 1104.4 mg
Fudge Brownies


Ingredients:
flour, sugar, cocoa powder, baking powder

Directions:
"Whisk dry ingredients together. Add vegetable oil and rice milk and mix with a spoon until thoroughly blended. The batter will be almost too thick to pour. Pour and spread it into a greased and sugared 9 x 9 pan. Bake for 30 minutes at 350. Cool completely and enjoy!"
Frozen Mocha Velvet Lush


Ingredients:
butter, white sugar, flour, instant coffee granules, egg, vanilla, instant coffee granules, butter, hot water, vanilla, Kahlua, eggs, icing sugar

Directions:
For the Crust:
Measure all 7 ingredients into a small bowl.
Beat with a spoon until smooth.
Spread evenly into a greased 9 inch springform pan.
Bake at 350 degrees for 10 minutes or until toothpick comes out clean.
Cool.
For the filling:
Measure the first 5 ingredients into a saucepan Heat on low until smooth, stirring often.
Beat in 1 egg at a time.
Add icing sugar and beat well.
Cool completely.
Beat whipping cream until stiff.
Fold chocolate mixture into whipped cream.
Pour over cooled crust.
Chill at least 2 hours before glazing.
For glaze:
Heat whipping cream in a small sauce pan on low.
Add chocolate, stirring consistantly, until melted and smooth.
Pour over cooled cake, letting some drip down the sides.
Freeze 6 hours before serving or overnight.
Thaw slightly to cut.
Garnish with chocolate curls or chocolate covered coffee beans if desired.
Easy Cheesy-Corny Muffins


Ingredients:
egg, cheese, milk

Directions:
Mix all ingredients til smooth., Put in a greased or paper lined muffin pan., Bake at 400 degrees for 15-20 minutes til golden brown.
Savory Onion, Potato and Blue Cheese Frittata


Ingredients:
butter, onions, eggs, potatoes, blue cheese, fresh thyme

Directions:
Heat the oil with butter in a large frypan over medium-low heat.
Add in the onion slices; saute for about 10-15 minutes or until lightly browned and caramalized, then season with salt and pepper (leave in the skillet].
Sprinkle the cooked potato cubes over the onions and sprinkle with black pepper.
In a bowl whisk the eggs and whipping cream together with salt and pepper; pour over the onions and potatoes.
Sprinkle with blue cheese and thyme leaves.
Cook covered for about 6 minutes or until almost set.
Place under the broiler for about 1 minute.
Delicious!
Classic Chicken Vesuvio
Category: meat-and-poultry
By thedailygourmet

This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.

Ingredients:
10  skin-on, bone-in chicken thighs
1 ½ teaspoons dried oregano, divided
1 ½ teaspoons garlic powder, divided
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 tablespoon grapeseed oil, or more as needed
1 ½ pounds baby potatoes, halved
2 cloves garlic, minced
1 ½ cups white wine, divided
1 ½ cups chicken broth, divided
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup whipping cream
1 small lemon, juiced
1 cup frozen peas

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper. Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate. Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan. Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes. Bake in the preheated oven for 1 hour. During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside. Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.

Prep time: 15 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 55 mins
Yields: 6 servings

Calories: 616.8
Fat: 33.6 g
Saturated fat: 12.8 g
Carbohydrates: 30.5 g
Sugars: 3.4 g
Dietary fiber: 4.6 g
Protein: 36.9 g
Cholesterol: 157.1 mg
Sodium: 859.2 mg
My Beef Stroganoff


Ingredients:
butter, onion, mushroom, olive oil, beef broth, flour, salt, cracked black pepper, Worcestershire sauce, tomato paste, bay leaf, thyme, sour cream

Directions:
Saute onions and mushrooms in butter and set aside.
Slice meat in strips and dredge in a bag containing the flour,salt and pepper. Shake off excess flour and brown in olive oil.
Add in beef broth, W Sauce, tomato paste, bay leaf,thyme,mushromms and onion.
Bring to a boil then simmer covered on low for one hour.
*This can be frozen at this point then reheated slowly and at that point you can add in the sour cream.*.
If you are not freezing,once the meat is tender to your liking, add in the sour cream and simmer 15 minutes longer.
How much sour cream you use is up to you.
One of the Quickest Fold-ups(roll-ups)


Ingredients:
flour tortillas, colby-monterey jack cheese, lettuce, chopped tomato

Directions:
"Divide pepperoni among the tortillas; sprinkle with cheese. Place one tortilla at a time on a microwave safe plate (I use paper, quick snack/quick clean-up]. Microwave 50% power for 50 seconds or until cheese melts. Top with lettuce and chopped tomatoes if desired. Microwave remaining tortillas. Fold in half, Eat and Go!."
Ensaladilla Rusa - Spanish Potato Salad


Ingredients:
potatoes, hard-boiled eggs, tuna, mayonnaise, white asparagus

Directions:
Scrub the potatoes to clean off any lose dirt and sand.
Pour water into a large pot, cover and bring to a boil on high heat.
Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!
Hard boil the eggs.
Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
Change every few minutes until the potatoes are cool enough to handle with your bare hands.
Refrigerate for a few minutes to cool further.
Put approximately 1 1/2 cups of mayonnaise into a bowl.
Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
Drain tuna thoroughly, then crumble with a fork and add to bowl.
Drain carrots and peas and add to bowl.
Peel 1 egg, chop and add to bowl.
Mix all ingredients together.
Add the mayonnaise mixture to the potatoes and mix thoroughly.
If necessary, add more mayonnaise.
Smooth top of potato salad, preparing for decoration.
Slice remaining red pepper into thin strips and arrange on top of salad.
Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
Lila's Delicious Avocado Dessert Salad


Ingredients:
avocados, bananas, sugar, lemons

Directions:
Cut the avocados into half and remove the skin and seed.
In a bowl, put the avocados and bananas and mash them up (but not too much].
Add sugar and squeeze the lemon juice.
Mix well.
Taste it, and add extra sugar or lemon juice if it's necessary.
Chill in a fridge for about 15-20 minutes (until it's get cold].
Gingered Vegetable Juice


Ingredients:
carrots, apple, fresh ginger

Directions:
Juice all ingredients in an electric juicer., Can be diluted with water if desired.
Grilled Vegetable Skewers


Ingredients:
olive oil, fresh oregano, Dijon mustard, Japanese eggplants, zucchini, cherry tomatoes

Directions:
Soak wooden skewers for at leat 30 minutes in water.
Whisk dressing ingredients (oil- mustard] in a jar and set aside.
Alternate vegetables (eggplant, zucchini and summer squash] with tomatoes on skewers. Each skewer should hold approximately 6 vegetables (2 of each eggplant, zucchini and summer squash rounds] and 6 tomatoes.
Arrange skewers on baking sheet while you complete all 10 skewers. Brush skewers with dressing. (If making ahead refrigerate for up to 8 hours- refrigerating dressing and skewers separately] Prepare barbecue (or preheat broiler].
Brush skewers with dressing, sprinkle with salt and pepper (if desired].
Grill (or broil] until skewers are tender and charred slightly, turning often (about 10 minutes].
Transfer to serving platter and brush again with dressing.