xiaoxl/recipe_data huggingface dataset:
Mint Juleps
Category: drinks
By jenn

Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead--just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you.

Ingredients:
2 cups water
2 cups white sugar
½ cup roughly chopped fresh mint leaves
32 fluid ounces Kentucky bourbon
8 sprigs fresh mint leaves for garnish

Directions:
Combine water, sugar and chopped mint leaves in a small saucepan.  Bring to a boil over high heat until the sugar is completely dissolved.  Allow syrup to cool, approximately 1 hour.  Pour syrup through a strainer to remove mint leaves Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each.  (Proportions can be adjusted depending on each person's sweet tooth).  Top each cup with a mint sprig and a straw.  Trim straws to just barely protrude from the top of the cups.  Serve juleps on a silver platter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 473
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 50.3 g
Sugars: 50 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 3 mg
Goat Cheese and Leek Quiche
Category: breakfast-and-brunch
By Allyson  

Best brunch quiche ever. Serve with fresh green salad.

Ingredients:
1 (9 inch) frozen single pie crust, thawed
3  leeks - white and light green parts only, halved lengthwise, and sliced
3  eggs
½ cup heavy whipping cream
½ cup milk
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ounces soft goat cheese, crumbled

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet. Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C). Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly. Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks. Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch quiche

Calories: 328.7
Fat: 23.2 g
Saturated fat: 10.1 g
Carbohydrates: 22.1 g
Sugars: 3.2 g
Dietary fiber: 2 g
Protein: 8.8 g
Cholesterol: 129.3 mg
Sodium: 361.3 mg
Never Eat  Another Potato but This One!


Ingredients:
potato, onion

Directions:
You choose quantities -- rinse and scrub potatoes.
Slice potatoes in half, long end.
Place a slice of onion in the middle of potato.
Holding the 2 potato pieces, and onion, in place, wrap a piece of bacon around the long end, crisscross, then the short end.  Secure with a toothpick.
Grill in disposable aluminum pan, on indirect, for 1 hour, turning to ensure bacon crisps evenly.  Remove toothpicks before serving.
I usually serve with sour cream.  Enjoy!
Baked Sour Cream -N- Chive Red Potatoes


Ingredients:
new potato, olive oil, sour cream, fresh chives, seasoning salt, fresh ground black pepper

Directions:
-Preheat oven to 350°F., -Wash and dry red potatoes., -Cut half or quarters., -Treat a 2-qt casserole dish with nonstick cooking spray., -Toss potato chunks in olive oil, and place evenly in dish., -Distribute sour cream over vegetables., -Sprinkle with chives and salt-n-pepper to taste., -Cover with foil or lid and bake for 45-50 minutes., -Stir and enjoy.
Basic Lemon Grass Curry Sauce


Ingredients:
lemongrass, garlic cloves, galangal, ground turmeric, jalapeno chile, shallots, coconut milk, kaffir lime leaves, salt, shrimp paste

Directions:
Puree together the lemon grass, garlic, galangal, turmeric, Jalape and shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.
Basic Muffins With Variations


Ingredients:
egg, milk, vanilla, flour, salt, baking powder, sugar, pineapple, walnuts, bananas, orange zest, coconut, raisins

Directions:
Beat egg; add milk, oil and vanilla.
Stir in dry ingredients.
Spoon into muffin pan.
Bake at 375* for 25 minutes.
Variations: After mixing add the Variation ingredients.
Mix and match to get your favorite!
Avocado Cream


Ingredients:
avocados, sour cream, salt, white pepper, chicken broth, milk, olive oil, shrimp, greens

Directions:
Blend avocado, sour cream, salt, pepper, chicken consommé and milk. Liquefy for a period of 5 minutes. Refrigerate for 2 hours.
Clean the shrimp and marinate in salt, pepper and olive oil. Put in the oven for 5 minutes at a temperature of 415°F.
Ladle soup into bowl and top with cooked shrimp and microgreens before serving.
Raspberry, Strawberry & Coconut Smoothie


Ingredients:
frozen raspberries, strawberries, strawberry ice cream, vanilla yogurt, milk, sugar

Directions:
Place the raspberries, strawberries, ice-cream, yoghurt, milk, sugar, coconut essence and ice in a blender.
Blend until smooth - pour between 2 serving glasses and serve immediately.
Elsa's Sunday Cake


Ingredients:
butter, sugar, milk, self raising flour, vanilla extract, white sugar

Directions:
Pre-heat the oven to 200 degrees., Beat sugar and butter until smooth in a food processor., Add yolks and milk to cake mixture., Add flour and vanilla extract and processuntil it's a smooth batter., Pour into a 28 cm round container for oven use., Bake for 35 to 40 minutes., For the topping, whip egg whites and sugar until stiff., Remove from oven, add topping and reinsert into oven., Bake an additional 10 minutes., Serve with vanilla custard.
Onion Soup With Herbed Cheese Toasts (Ww 5 Points)


Ingredients:
olive oil, onions, salt, all-purpose flour, black pepper, light cream cheese, fresh thyme leave

Directions:
Heat the oil in a dutch oven over medium heat. Add the onions and salt and cook, stiring occasionally, until deep golden brown and very soft, about 35 minutes. Sprinkle the flower over the onions and cook, stirring constantly, until the flower is lightly browned, about 2 minutes longer.
Combine the onions, broth and 1/4 tsp of the black pepper in a 6 or 6 quart slow cooker. Cover and cook until the flavors are blended, 4-5 hours on high or 8-10 hours on low.
Spread the cream cheese evenly over the slices of toasted french bread. Sprinkle evenly with the thyme and remaining 1/4 tsp pepper.
Ladle the soup evenly into 6 bowls and float a slice of toast in each bowl of soup.
Garlic in Honey


Ingredients:
bulbs of garlic, honey

Directions:
In a sterilized jar, put in skinned garlic cloves and pour in honey., Leave to soak for a week., Both flavored honey and the garlic can be used for cooking.
Best Ever Lemon Pound Cake


Ingredients:
unsalted butter, granulated sugar, eggs, cake flour, baking powder, salt, buttermilk, lemon juice, lemon zest, powdered sugar, lemon juice

Directions:
"Preheat oven to 325 degrees. Grease and flour a 9x5-inch loaf pan. In medium bowl, sift the flour, baking powder and salt together.  Set aside.  In another bowl, cream butter and sugar together.  Add eggs, one at a time, mixing well after each addition.  Mix buttermilk and lemon juice together in another bowl.  Alternately add the dry ingredients and the wet ingredients to the butter and sugar mixture.  Add lemon zest and mix, just until smooth.  Pour into loaf pan and bake for 55-60 minutes or until tester comes out clean.  Cool cake for ten minutes.  Mix the powdered sugar and 1/3 cup of lemon juice glaze together with a whisk.  Make a few holes in cake with a toothpick and pour glaze over cake.  Store the cake covered in the refrigerator after serving."
Peanut Butter Cookies


Ingredients:
creamy peanut butter, shortening, brown sugar, milk, vanilla, egg, all-purpose flour, salt, baking soda

Directions:
Preheat oven to 375F.
In large bowl cream together peanut butter, Shortening, brown sugar, milk and vanilla.
Add egg.
Mix until well blended.
Combine flour, salt, and baking soda.
Add to peanut butter mixture at low speed.
mix until blended.
Drop large spoonfuls about 2 inches apart onto un greased baking sheet.
Flaten slightly with a fork in a crisscross pattern.
Bake at 375F for 7 to 9 miniutes or until just beginning to brown.
Sugar Spanish Peanuts
Category: appetizers-and-snacks
By Rosa Letty Gonzalez

Spanish peanuts coated in a hard sugar great for snacking! For added kick you can add cayenne pepper to peanuts while cooking. Peanuts will be very hot do not handle with bare hands!

Ingredients:
2 cups raw Spanish peanuts with skins
2 cups white sugar
1 ½ cups water

Directions:
Line a baking sheet with a plain paper bag or parchment paper. Mix peanuts, sugar, and water together using a wooden spoon in a large pot over medium-low heat; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes. Carefully pour coated peanuts onto the prepared baking sheet to cool completely.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 10 servings

Calories: 321.2
Fat: 14.5 g
Saturated fat: 2.2 g
Carbohydrates: 44.6 g
Sugars: 40 g
Dietary fiber: 2.8 g
Protein: 7.6 g
Sodium: 7.5 mg
Roasted Fresh Asparagus, Beets, and Goat Cheese Medley


Ingredients:
asparagus, beets, fresh thyme, parchment paper

Directions:
Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don’t snap the ends as you lose too much of the asparagus]. If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.
Colorful Vegetable Saute


Ingredients:
green peppers, zucchini, carrots, olive oil, red cabbage, salt, pepper, cider vinegar, white wine vinegar, water, sesame seeds

Directions:
In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes.
Add cabbage, salt and pepper; saute 1 minute longer.
Combine vinegar and water; pour over the vegetables.  Saute 3 minutes more.
Sprinkle with sesame seeds; cook and stir for 1 minute.
Apple Cider Doughnuts (Not Fried)


Ingredients:
granulated sugar, cinnamon, all-purpose flour, baking powder, baking soda, salt, brown sugar, apple butter, pure maple syrup, apple cider, canola oil, vanilla extract

Directions:
Prheat oven to 400 degrees.
Spray the molds of 2 mini bundt cake pans (6 cakes per pan] with nonstick cooking spray.
In a small bowl combine the granulated sugar and 1/2 tsp cinnamon.
Distribute this cinnamon/sugar mixture evenly amongst the cake pans, shake out the excess onto a sheet of wax paper and return to bowl for use at the end of the recipe.
In a larger bowl combine the flour, baking powder, baking soda, salt and remaining 2 tsp of cinnamon and set aside.
In another large bowl whisk together the egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla extract.
Add the dry ingredients and stir just'til moistened.
Divide the batter among the prepared molds (approx 2 heaping Tbs of batter per mold].
Sprinkle the reserved cinnamon/sugar mixture on top of the batter in the molds.
Bake 10-12 minutes or'til a wooden pick inserted in a doughnut comes out clean.
Remove from oven, cool 2 minutes in pan, loosen and place doughnuts on a cooling rack.
KFC Twisters


Ingredients:
skinless chicken breasts, water, salt, msg, egg, milk, plain flour, salt, pepper, paprika, Mexican chili powder, msg, lettuce, tomatoes, salt, mayonnaise, tortillas

Directions:
Trim any excess skin or fat from the chicken breasts.
Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches].
Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
Turn the strips once while they are marinating.
Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG] and shake.
At this time you can start to preheat the oil in a deep-fryer to 220 deg.
When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
Place them on a plate.
Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
Be sure to try and get as much coating on each strip.
If you wish you can coat them again if you want a thicker coating.
Drop the strips, 5-6 at a time into the hot oil.
They should only take a couple of minutes depending on how you like your chicken.
Be sure to stir when frying so the strips don't stick together.
Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
Place about 3-4 (depending on size] krispy strips on the tortilla bread.
Then add the tomato and mayonnaise.
Put plenty of pepper and salt on the mayonnaise.
Then add the lettuce.
Roll up and serve.
Honey-Rosemary Roasted Winter Vegetables


Ingredients:
sweet potato, parsnips, broccoli, olive oil, fresh rosemary, honey, pepper

Directions:
Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well.  Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables.  Season well with salt and pepper.
Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.
German Style Pork Chops With Mushrooms


Ingredients:
onion, mushroom, flour, thyme, salt, pepper, olive oil, garlic cloves, dark beer, chicken broth

Directions:
Coarsely chop onion.
In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper.  Shake to mix.
Add the pork chops and shake lightly to coat.  Remove the chops and reserve the excess flour.
In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side].  Remove chops and set aside to a plate (cover loosely with foil to keep warm].
In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute].
Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil.  Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through.
Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
Serve with noodles or potatoes.
Indian Spiced Chicken Burgers With Spicy Peanut Sauce


Ingredients:
ground chicken, red onion, red onions, olive oil, chili powder, garam masala, light coconut milk, hot chili sauce, hot water, salted peanuts, salt, lettuce

Directions:
Combine the chicken, ¼ cup of chopped onion, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon salt and garam masala. Form into 4 patties.
In a medium saucepan, heat ½ tablespoon olive oil. Add 2 tablespoons of chopped onion and 1 teaspoon of chili powder. Cook over moderate heat, stirring until onion is softened, about 5 minutes. Add the coconut milk and bring to a boil. Remove from the heat and whisk in the peanut butter, sriracha and hot water. Stir in the peanuts and season with salt.
Brush the burger patties with olive oil and cook on a grill or grill pan over moderately high heat until cooked through, about 5 minutes on each side.
Spread the peanut sauce on the rolls. Top with burgers and lettuce to serve.
Ceci E Pasta


Ingredients:
medium pasta shells, yellow onion, garlic cloves, olive oil, chickpeas, salt, dried oregano, black pepper, red pepper flakes, bay leaf, diced tomatoes, fresh Italian parsley, parmesan cheese

Directions:
Heat water for pasta.
Saute onion and garlic in oil in covered skillet over low heat until very soft, about 10 minutes.
Add chick peas, salt, oregano, black and red peppers, and bay leaf to skillet.  Crush half of the chick peas with the back of a wooden spoon.
Stir in tomatoes with liquid and parsley. Simmer, covered, 10 minutes.
Cook pasta according to directions while sauce is simmering.
Continue to simmer sauce uncovered to thicken slightly, about 3 minutes.
Drain pasta.  Remove bay leaf from sauce. Pour sauce over pasta and toss.
Oven Fried Okra


Ingredients:
cornmeal, salt, pepper, fresh okra

Directions:
Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with non-stick cooking spray.
Combine corn meal, salt and pepper.
Wash okra; drain.
Trim ends and cut into 1/2 inch slices.
Dredge in corn meal mixture to coat well.
Okra should be moist in order for corn meal to adhere.
If necessary, rinse okra again in water before dredging.
Spread okra in a single layer in prepared pan.
Bake for 30 to 40 minutes or until crisp, stirring occasionally.
Overnight Cookies


Ingredients:
salt, white sugar, vanilla, cream of tartar, chocolate chips, walnuts

Directions:
Place your glass or metal bowl and metal blender legs into the freezer for 30 to 45 minutes.
Do not turn your oven off after your dinner or your "last" batch of cookies. Make sure oven is set at 350* to 400*.
Place parchment paper on cookie sheets.
Gently separate egg whites from yolks. Discard yolks.
Remove bowl and blender legs from freezer.
Place egg whites in cold bowl and blend on high with cold blender legs until stiff.
While blending the egg whites stiff, add vanilla and salt.
Gradually add sugar until the egg whites form stiff peaks. Do not over blend!
If egg white mixture seems it be failing to form stiff peaks, in about 5 minutes, blend in cream of tartar.
Gently fold in chocolate chips and nuts.
Place by teaspoon full on the parchment covered cookie sheets.
Put the cookie sheets into the oven an turn the oven off.
Leave the cookies in the oven overnight (8 to 9 hours]. NO PEEKING!
Variation: Fold in 1/3 cup cocoa powder and substitute 1/2 of the chocolate chips for peanut butter chips and substitute peanuts for walnuts. This variation was created for my niece Lily, who has a tree nut allergy, but loves peanut butter.
Spanish Scramble


Ingredients:
eggs, pepper, salsa, olive oil, butter, bell pepper, green onions, smoked ham, potato, tomatoes, cheese, avocado, salsa

Directions:
Preheat large skillet on low heat.
Add olive oil to coat.
Add butter to pan and saute chopped bell pepper, green onions, ham, and potato over medium heat until softened. Add the chopped tomato and heat through.
Scramble the eggs with two tablespoons of salsa (or water] and season with pepper; pour scrambled eggs into the pan, reduce heat immediately to low and cook stirring occasionally for about 5 minutes or until eggs are almost set.
Add cheese and remove from heat once cheese has melted.
Serve hot with salsa and avocado.
8 Cheese Meat Lasagna


Ingredients:
ricotta cheese, mozzarella cheese, provolone cheese, muenster cheese, parmesan cheese, romano cheese, feta, eggs, white pepper, dried parsley, portabella mushroom, Italian sausage, mozzarella cheese

Directions:
Line your dish lightly with oil (I like to use an extra virgin olive.
Mix together the ricotta, mozzarella, provolone, muenster, parmesan, romano, feta, goat cheese, eggs, pepper, and parsley well in a large mixing bowl (being careful, cheese tends to fly out at you].
Stir your sauce ingredients together in mixing bowl.
Lay strips of pasta across dish parallel until layer is covered.
Paste out the cheese mixture on top of pasta evenly.
Repeat 5 with sauce on top of cheese mixture.
Lightly sprinkle mozzarella on top of pasta (this helps hold the pasta together.
Lay down another layer of pasta and repeat steps 5-8 until you reach the top of your dish.
Sprinkle a little mozzarella and parmesan on the last layer of pasta (for looks].
Cover with aluminum foil (this prevents the top from drying out--unless you like that].
Preheat oven to 315°F and cook for 1 hour.
Tomato & Basil Shrimp in Garlic Butter Sauce
Category: trusted-brands-recipes-and-tips
By Anonymous

A simple, elegant shrimp dish with fresh basil and tomato featuring a flavorful garlic butter sauce served over delicate angel hair pasta.

Ingredients:
¼ pound angel hair pasta
½ cup LAND O LAKES® Butter, divided
½ pound uncooked medium shrimp, peeled and deveined
5 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1  tomato, diced
3 tablespoons coarsely chopped fresh basil, plus more for garnish
Salt and black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm. Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon. Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp. Serve over cooked pasta and garnish with additional chopped fresh basil

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

Calories: 799.3
Fat: 62.2 g
Saturated fat: 30.8 g
Carbohydrates: 36.1 g
Sugars: 2.7 g
Dietary fiber: 3 g
Protein: 26.1 g
Cholesterol: 296.8 mg
Sodium: 864.1 mg
Blueberry(Or Blackberry) Cobbler With Honey Biscuits


Ingredients:
flour, cornmeal, white sugar, white sugar, baking powder, cinnamon, salt, unsalted butter, heavy cream, heavy cream, blueberries, blackberries, honey, lemon zest, cornstarch, brown sugar, vanilla ice cream

Directions:
Preheat the oven to 350°F In a food processor, pulse the flour, cornmeal, 3 tablespoons of the granulated sugar, the baking powder, cinnamon and salt to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the 2/3 cup heavy cream and pulse just until a smooth dough forms. On a lightly floured surface, pat the dough into a ball. Flatten slightly, then roll out the dough to a 1/2" thickness. Using a floured 1 1/2" round biscuit cutter, cut out 32 rounds; pat the scraps together and reroll if necessary.
In a medium bowl, toss the berries with the honey, orange juice, lemon zest,  cornstarch and the remaining 2 tablespoons of granulated sugar. Pour the berries into a 2-quart baking dish. Arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. Brush the rounds with the remaining 1 tablespoon of cream and sprinkle with brown sugar. Bake for 50 minutes, or until the fruit juices are bubbling and thickened and  biscuits are golden brown. Let cool slightly, and serve with ice cream. Enjoy!
To make ahead:
The blueberry(or blackberry] cobbler can be baked 8 hours ahead and kept at room temperature.