xiaoxl/recipe_data huggingface dataset:
Easiest Hot Pepper Jelly


Ingredients:
character(0]

Directions:
Spoon out apple jelly into a saucepan.
Add chopped jalapenos.
Bring to a boil and let boil for 2 minutes.
(This could also be done in a microwave].
You can add a drop or two of food coloring if you want.
Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out], tightened the lid on and turn upside down and it sealed itself again.
(I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!].
Spanish Brown Rice
Category: side-dish
By mom2dylan&morgan

Easy Spanish rice using brown rice instead of white.

Ingredients:
1 cup brown rice
1 teaspoon minced garlic
2 cups water
1 cup salsa
1 cup diced tomatoes

Directions:
Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil. Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 side dish servings

Calories: 198.6
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 42.2 g
Sugars: 3.5 g
Dietary fiber: 3.2 g
Protein: 5 g
Sodium: 396.3 mg
Perfect Chili Seasoning Mix


Ingredients:
paprika, ground cumin, cayenne pepper, oregano, garlic powder, onion powder

Directions:
"combine well and store in air tight container."
Summertime Chicken and Pasta Salad
Category: salad
By Andrea Parker

This is one of my favorites. My best friend makes this, but I have tweaked it to suit my family's tastes.

Ingredients:
6  eggs
1 (16 ounce) package farfalle (bow tie) pasta
6  chicken tenders
1  cucumber, sliced
1 bunch radishes, trimmed and sliced
2  carrots, peeled and sliced
3  green onions, thinly sliced
½  red onion, chopped
½ (16 ounce) bottle Italian-style salad dressing
4  romaine lettuce hearts, thinly sliced

Directions:
Hard boil the eggs by placing them into a saucepan in a single layer. Fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, and rinse with cold water. Simmer the chicken tenders in about 1/4 cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool. Cut the tenders into bite-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions, and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour, or until cold. Place about 3/4 cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 541.6
Fat: 18.4 g
Saturated fat: 3.8 g
Carbohydrates: 67.7 g
Sugars: 9.6 g
Dietary fiber: 6.7 g
Protein: 29.4 g
Cholesterol: 195 mg
Sodium: 732.6 mg
Apple Raisin Pie


Ingredients:
sugar, cornstarch, ground cinnamon, apples, raisins, lemon juice, margarine

Directions:
Mix first 3 ingredients., Toss with apples and lemon juice., Add raisins., Toss again., Place in pastry lined pie plate., Dot with margarine., Cover with top crust., Seal and flute edge., Cut slits in top., Bake at 425 for 50 munutes until browned.
Tomato, Zucchini & Oregano Slice (21 Day Wonder Diet: Day 20


Ingredients:
cherry tomatoes, egg, low fat cottage cheese, garlic clove, zucchini, oregano

Directions:
Preheat oven to 200°C  Line a small loaf pan with a strip of baking paper.
Place tomatoes in pan.  Bake for 10 minutes.
Meanwhile, combine egg, egg whites, cheese and garlic in medium jug.
Remove tomatoes from oven, reduce oven temperature to 160°C.
Sprinkle tomatoes with zucchini and oregano.  Pour over egg mixture. Bake about 25 minutes or until set.
Serve slice with spinach.
Avocado Margaritas


Ingredients:
avocado, fresh lemon juice, triple sec, orange brandy

Directions:
Puree the avocado with all the ingredients.
Serve in salt rimmed glasses To get the salt to stick to the glass dip the rim of the glass in lighten beaten egg white and then into coarse sea salt.
Kossman Rice Pudding


Ingredients:
rice, water, salt, raisins, eggs, sugar, nutmeg, vanilla

Directions:
cook rice and water until done., in double boiler add cooked rice  and everything but vanilla, cook until thick., when done add vanilla.
7 Layer Casserole


Ingredients:
long grain rice, whole corn, tomato sauce, water, onion, ground beef, tomato sauce, water, bacon

Directions:
Add ingredients in order as listed above.
Cover and bake at 350 for an hour.
Uncover and bake 30 mins longer.
May need to bake a few minutes longer, especially if doubling recipe. Mix up and cover and cook until rice is tender.
*Optional* Can add red pepper flakes for more of a bite or better yet, add diced fresh banana peppers. Can top with cheese.
*Optional* Can use leftovers as stuffed pepper filling. Boil peppers in water, drain. Add leftover casserole to skillet, add a bit more tomato sauce and water to moisten and heat. Place peppers in casserole dish, add casserole/stuffing to peppers, top with more sauce and cheese. Heat through in oven.
Mud Duck Pie


Ingredients:
light butter, low-fat vanilla ice cream, instant coffee, water

Directions:
Melt the butter and mix together with ground up chocolate wafers. Spread with a fork un a 9 inch pie pan for the crust.
Soften the ice cream and mix the coffee and water together, then combine it all.
Pour in crust and freeze.
Once hardened, serve.
Tom and Jerry Batter
Category: drinks
By drea

This is a holiday drink that my family enjoys in the winter. The batter makes an excellent topping for both alcoholic beverages as well as hot cocoa, eggnog, or warm milk for the kids.

Ingredients:
12  eggs, separated
½ teaspoon salt
1 pound butter, room temperature
3 pounds confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

Directions:
Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks. To make a Tom and Jerry, fill a cup of hot water with spiced rum or brandy, warm milk, hot cocoa, or eggnog and stir in 1 heaping tablespoon of batter.

Prep time: 30 mins
Total time: 30 mins
Yields: 12 cups

Calories: 119.4
Fat: 5.2 g
Saturated fat: 3.3 g
Carbohydrates: 18.9 g
Sugars: 18.5 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 13.6 mg
Sodium: 52.8 mg
Tex-Mex Beef & Bean Tamales #RSC


Ingredients:
fresh corn kernels, buttermilk, salt, butter, sugar, egg, masa corn flour, baking powder, monterey jack cheese, bacon, scallions, tomatoes, cumin, ground beef, black beans, cream cheese, salsa

Directions:
Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy.  Add the egg and beat until mixture is smooth.
Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth.  Add corn to the butter/egg mixture and beat until well blended.
Stir the baking powder into the masa (harina de maiz].  Add dry ingredients to the corn/butter mixture, mixing until well blended.  Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
Place the bacon in a heavy skillet and cook over medium heat until crispy.  Remove from heat and set aside for another use, leaving rendered fat in the skillet.
Cook the chopped scallions and tomatoes in the bacon fat until soft and fragrant.  Add the ground beef and cook over medium heat, stirring, until browned. Add the can of black beans (with liquid] and cook, stirring, until liquid is evaporated.  Remove from heat and set aside.  Taste for seasoning and add more garlic salt if desired.
In a medium bowl, whisk together the softened cream cheese with the ranch dressing.
Fill and Wrap Tamales:  Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil.  Spread 1 tablespoon of the cream cheese mixture on top of the masa.  Place 1/4 cup of the beef and bean mixture on top of the cream cheese.  Sprinkle 1 tablespoon grated Monterrey Jack.  Top with another 1/3 cup masa, and spread it to cover the filling.
Fold one short end of the foil up over the filling.  Fold the two long sides in over the filling.  There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
Make 3 more tamales in the same way.
Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water.  Tamales should not touch the water.  Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales.  You can divide the ingredients into smaller amounts to make 8-10 smaller tamales, or even 16 appetizer-size tamales.
40 Cloves of Garlic Chicken With Touch of Heat


Ingredients:
chicken, olive oil, unsalted butter, shallot, cayenne pepper, garlic cloves, dry white wine, cognac, fresh thyme leaves, heavy cream, all-purpose flour

Directions:
Boil 4 Cups of Water.
Separate All Garlic Cloves and add them to Boiling Water for 1 minute.
Remove Skin from Garlic Cloves.
Combine Minced Shallot, dash of Cayenne pepper, and 1 tablespoon of Thyme.
Rub the seasoning of Shallot, cayenne and Thyme in between chicken skin.
Heat on medium-high in a large Dutch Oven Pot the Olive Oil and Butter.
Braise the Chicken (make sure your chicken is washed and patted dry].
Braise the Chicken in batches for 5 minutes or until Golden Brown.
Remove chicken to rest aside in a dish.
Add the 40 Cloves of Garlic to the pot.
Sauteed Garlic in residual oils in the pot until Golden Brown.
Add 2 Tablespoons of Cognac and All of the Wine.
Bring to a boil then add back all of your chicken.
Bring down the heat to the lowest you can.
Sprinkle the rest of the Thyme Leaves.
And cover to simmer on the lowest flame for 30 Minutes until cooked.
In a bowl take Flour, heavy cream and 1 Cup of the Gravy and whisk.
Whisk until smooth and add in 1 Tablespoon of Cognac.
Add to the pot and combine well and bring to boil for 2 minutes
Taste Test the Gravy, add desired Salt and Pepper.
You can add the chicken back to the pot or spoon gravy over chicken.
Serve Hot.
Beer Buns


Ingredients:
Bisquick, egg, sugar, beer

Directions:
Blend all ingredients with a fork.
DO NOT beat.
Heat oven to 400 degrees.
In 12 muffin cups put a dab of solid shortening.
Place in oven for shortening to melt.
When melted, remove muffin pan from oven and swirl the melted shortening in the cups.
Drop batter by spoonfuls (about half full] into prepared muffin cups.
Bake 12-15 minutes.
Beef Stew


Ingredients:
horseradish, potatoes, carrots, boiling onions

Directions:
Brown meat in oil, drain.
Add next 4 ingredients.  Cover and simmer 5 minutes.
Place potatoes, carrots, and onions (if using] in casserole dish and top with meat mixture.
Cover and bake in a 350°F oven for 1 ½ hours.
Healthy Bean Soup


Ingredients:
white beans, kidney beans, water, onions, garlic cloves, olive oil, carrots, celery, asparagus, tomato paste, black pepper, dried oregano leaves, salt, fresh parsley

Directions:
Place the beans in a large saucepan, cover with water and leave to soak overnight. I let them soak 5 hours.
Discard the soaking water, rinse the beans and place them in a large soup pot.
Place the 8 cups water in the pot, bring the beans to a boil, put the lid on and reduce the heat to simmer.
In a large sauce pan saute the onion and garlic in the olive oil for 3 minutes.
Add the carrots, celery and asparagus.
Saute until the mixture has cooked slightly, aprox 8 minutes.
Add the vegetable mixture to the beans, then add all remaining ingreds except the fresh parsley.
Simmer on low heat until the beans are soft, about 1 or 2 hours.
Stir in the fresh parsley, cook another 2 minutes.
Orange-Hazelnut Shortbread Cookies


Ingredients:
unsalted butter, granulated sugar, table salt, all-purpose flour, hazelnuts, orange zest

Directions:
Line two baking sheets with parchment.
Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment] or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1 to 2 minutes.
Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.
On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.
Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly.
Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.] If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.
Oven-Baked Onion Rings
Category: side-dish
By Chef John

It's hard to bake an onion ring as good as a deep-fried version. These are pretty good, so check it out! This makes a very crunchy, easy, no-muss, no-fuss onion ring.

Ingredients:
1  yellow onion - ends trimmed off, peeled, and cut crosswise into 1/2-inch slices
2  egg whites
2 tablespoons milk
1 pinch cayenne pepper, or to taste
3 cups panko bread crumbs, or more if needed
½ cup all-purpose flour
salt and ground black pepper to taste
cooking spray

Directions:
Preheat oven to 450 degrees F (230 degrees C). Separate onion slices into individual rings. Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl. Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour. Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs. Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray. Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.

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

Calories: 297.7
Fat: 3.1 g
Saturated fat: 0.9 g
Carbohydrates: 74 g
Sugars: 2.9 g
Dietary fiber: 1.4 g
Protein: 12.8 g
Cholesterol: 0.6 mg
Sodium: 429.4 mg
Orange Meringue Pie
Category: desserts
By jowolf2

A nice change from lemon meringue. A unique flavor.

Ingredients:
1 (9 inch) unbaked pie crust
¾ cup sugar
⅓ cup cornstarch
1 pinch salt
1 cup orange juice
½ cup lemon juice
¼ cup water
4  eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
½ cup diced orange segments
½ cup white sugar
¼ teaspoon cream of tartar

Directions:
Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans.  Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more. In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool. When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust. Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 365.4
Fat: 15.8 g
Saturated fat: 6.3 g
Carbohydrates: 52.6 g
Sugars: 35.5 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 108.3 mg
Sodium: 194 mg
Chicken Satay With Peanut Sauce


Ingredients:
boneless skinless chicken breast, peanut butter, fresh coriander, honey, soya sauce, garlic, gingerroot, sesame seeds

Directions:
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius].
Spray baking pan with vegetable spray.
In a small bowl or food processor, combine peanut butter, chicken stock,  coriander, rice wine vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame  seeds.
Set 3 tablespoons (45 mL] aside.
Cut chicken into 1 inch (2.5 cm] cubes.
Thread onto 10 small bamboo or barbecue skewers.
Place skewers in prepared pan.
Brush with half of the  peanut sauce that has been set aside.
Bake approximately 5 minutes.
Turn over and brush with the remaining 1-1/2 tablespoons (20 mL] sauce.
Bake 5 more minutes or just until chicken is done.
Serve with remaining peanut sauce.
Royal Coconut Cookies
Category: desserts
By Nannette Lorenz

These have always been a childhood favorite of mine growing up in the 70's and they still are today.

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2  eggs
1 teaspoon vanilla extract
2 cups rolled oats
2 cups flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Sift the flour, baking powder, baking soda and salt together into a bowl. Cream the butter and the sugar together. Beat in the egg and vanilla. Add the flour mixture and beat until smooth, about 2 minutes. Stir in the oats and flaked coconut. Shape dough into 1 inch balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12  to 15 minutes.

Yields: 4 dozen

Calories: 242.7
Fat: 10.4 g
Saturated fat: 6.7 g
Carbohydrates: 35.2 g
Sugars: 19.6 g
Dietary fiber: 1.6 g
Protein: 3 g
Cholesterol: 35.8 mg
Sodium: 323.5 mg
Elegant Steak


Ingredients:
onions, dry sherry

Directions:
Cut steak into thin strips., In a large skillet, brown meat in oil, using high heat., Add onions., Saute until tender crisp., Blend soup, sherry, liquid from mushrooms and garlic salt., Pour over steak and onions., Add mushrooms., Reduce heat., Cover and simmer for 1 hour or until steak is tender., Serve over rice.
Unstuffed Pepper Bake


Ingredients:
ground beef, onion, yellow bell peppers, green bell peppers, garlic cloves, garlic powder, salt, ground black pepper, diced tomatoes, brown rice, Worcestershire sauce, sharp cheddar cheese, tomato sauce

Directions:
Preheat oven to 375 degrees.
Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.
Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese.
Spread mixture evenly into a 13x9-inch baking dish and top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
Store any leftovers in the refrigerator.
Macon Pimento Cheese Spread


Ingredients:
mild cheddar cheese, pimentos, sweet pickles, hard-boiled eggs, sweet pickle juice, sugar, salt, mayonnaise

Directions:
"Place prepared ingredients in a bowl of food processor and mix until thoroughly combined.  Serve on bread as a sandwich or with fresh vegetables as a dip."
Mustard Herring (Senapsill)


Ingredients:
herring fillets, Swedish mustard, German mustard, red wine vinegar, salt, white pepper, sugar, dried dill weed

Directions:
Drain herring; place in a medium bowl.
In a small bowl, combine egg yolks, mustard, vinegar, salt, white pepper, and sugar.
Use a whisk to gradually beat in oil until mixture is thick and creamy.
Stir in dill.
Pour over herring.
Cover and refrigerate 3 to 4 hours.
Note: Preparation time does not include refrigeration time.
Beef Stew in Berbere Sauce


Ingredients:
butter, fresh ginger, paprika, cayenne, ground cumin, fenugreek seeds, ground turmeric, cinnamon, cardamom, ground cloves, ground allspice, crushed tomatoes, dry red wine, beef stew meat, salt

Directions:
Preheat oven to 325 degrees.
Pulse the onion in a mini-chopper or blender until almost pureed.
Melt butter in a heat proof Dutch oven and brown the stew meat, for about 10 minutes. Add the onion the last few minutes.
Add the fresh ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves, and allspice. Stir mixture until fragrant, approximately 1 more minute.
Add the tomatoes and wine. Cover, bring to a "medium" simmer and place in oven for approximately 2 hours. If stew looks like it may be drying out, add a little bit of water or broth, about 1/2 cup at a time. Stew is done when meat can be easily pierced with a fork.
Just before serving, season with salt and pepper.
Grand Graham Apple Pie


Ingredients:
graham cracker crumbs, sugar, sugar, butter, margarine, tart apples, cinnamon

Directions:
Preheat oven 350F.
In a bowl, combine all the cracker crumbs, 1/4 cup sugar and butter until crumbly remove 2/3 cup and set aside for toping.
press cracker crumbs onto the bottom and up the sides of an ungreased 9-in. pie pan.
In a bowl, toss apples with cinnamon and remaining sugar.
Arrange in crust; sprinkle with reserved crumbs. Bake in oven 30-40 minutes or until apples are tender.
Cool on a wire rack. Store in the refrigerator.