xiaoxl/recipe_data huggingface dataset:
Gluten-Free Almond Flour Chocolate Chip Cookies
Category: trusted-brands-recipes-and-tips
By King Arthur Flour

Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!

Ingredients:
¼ cup brown sugar, light or dark
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter, at room temperature
2 teaspoons vanilla extract
1  large egg
2 cups King Arthur Almond Flour
½ cup chocolate chips

Directions:
Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment. Combine the brown sugar, baking soda, salt, and butter, and mix until smooth. Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed. Stir in the chocolate chips. Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here. Gently flatten the cookies to about 3/8-inch thick. Bake the cookies for 9 to 12 minutes, until golden brown. Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 14 cookies

Calories: 162.2
Fat: 12.4 g
Saturated fat: 2.8 g
Carbohydrates: 10.6 g
Sugars: 7.2 g
Dietary fiber: 2.1 g
Protein: 4.2 g
Cholesterol: 17.6 mg
Sodium: 107.8 mg
Simple Chicken Kebabs


Ingredients:
boneless skinless chicken breasts, garlic cloves, fresh thyme, olive oil, kosher salt, black pepper

Directions:
> Heat grill to medium-high. In a bowl, toss the chicken, garlic, thyme, oil and 1/2 tsp salt and pepper each. Thread the chicken on the skewers.
> Grill the chicken, turning occasionally, until the chicken is cooked through 7 to 10 minutes.
> Serve with tomato salad and grilled corn on the cobb.
Instant Pot® Pear-Applesauce
Category: side-dish
By Buckwheat Queen

Apples mixed with pears make a sweet dessert or snack without any added sugar. Using an electric pressure cooker cuts down on time and seals in the nutrition.

Ingredients:
3 tablespoons lemon juice
2 ¼ pounds Golden Delicious apples
1 ⅛ pounds red Anjou pears
¼ cup water
1  cinnamon stick

Directions:
Fill a large bowl halfway with water. Add lemon juice and mix. Peel, core, and slice apples and pears, putting them in the lemon water to prevent browning. Drain fruit; do not rinse. Place drained fruit, 1/4 cup water, and cinnamon stick in a multi-functional electric pressure cooker (such as Instant Pot®). Set the Manual mode to high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, up to 15 minutes. Unlock lid. Remove and discard cinnamon stick. Pass the cooked fruit through a food mill; sauce will be slightly coarse. Blend fruit with an immersion blender for a smoother sauce.

Prep time: 10 mins
Cook time: 13 mins
Total time: 38 mins
Yields: 12 servings

Calories: 69.7
Fat: 0.2 g
Carbohydrates: 18.6 g
Sugars: 13 g
Dietary fiber: 3.5 g
Protein: 0.4 g
Sodium: 1.5 mg
Chicken With Wild Mushrooms and Balsamic Cream Sauce


Ingredients:
salt, orzo pasta, extra virgin olive oil, chicken breasts, pepper, butter, cremini mushrooms, shiitake mushrooms, white mushrooms, garlic cloves, thyme leaves, shallots, all-purpose flour, heavy cream, half-and-half, flat leaf parsley

Directions:
Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more.
Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Ham and Bean Soup I
Category: soups-stews-and-chili
By Jackie Marsh

A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it.  Serve with a crusty bread or a cheddar beer bread.

Ingredients:
1 pound Italian sausage
2  smoked ham hocks
3  potatoes, peeled and cubed
3 stalks celery, chopped, with leaves
2 tablespoons dried parsley
3 (15 ounce) cans kidney beans
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans stewed tomatoes
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce
2  bay leaves
1 teaspoon Worcestershire sauce
2 cloves crushed garlic

Directions:
Boil sausage to remove excess fat, and cut into bite-size pieces. Skin ham hocks, and remove excess fat.  In a large pot, brown sausage and ham hocks over medium heat.  Drain off excess fat. Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover.  Bring to boil, then reduce to simmer.  Cover, and continue to cook for 2-3 hours. Remove ham hocks and cut meat into bite-size pieces.  Return meat to pot.  Serve.

Prep time: 20 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 30 mins
Yields: 10 servings

Calories: 826.4
Fat: 53.2 g
Saturated fat: 18.4 g
Carbohydrates: 39.1 g
Sugars: 5.3 g
Dietary fiber: 10.9 g
Protein: 47.1 g
Cholesterol: 158 mg
Sodium: 1600.5 mg
Fried Cinnamon Strips
Category: everyday-cooking
By Arrenia Grubb

Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack.

Ingredients:
1 cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
10 (8 inch) flour tortillas
3 cups oil for frying

Directions:
Combine sugar, cinnamon and nutmeg in a large resealable plastic bag.  Seal and toss to mix. Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C).  Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown.  Drain on paper towels. While still warm, place fried tortillas in bag and shake to coat with sugar mixture.  Serve at once or store in an airtight container.

Prep time: 10 mins
Cook time: 1 min
Total time: 30 mins
Yields: 3 dozen

Calories: 82.2
Fat: 2.8 g
Saturated fat: 0.5 g
Carbohydrates: 13.2 g
Sugars: 5.6 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Sodium: 65.1 mg
Another Shrimp Dip


Ingredients:
cream cheese, mayonnaise, chili sauce, ground black pepper, parsley, onion, baby shrimp

Directions:
"In a mixing bowl, beat together all ingredients EXCEPT shrimp.  When beaten well. stir in shrimp.  For best results, chill about 2 hours.  Serve with veggies, crackers and/or breadsticks for dipping."
Babka (Belarus)


Ingredients:
potatoes, onions, bacon, eggs, flour, sour cream

Directions:
Fry the onions with the bacon until translucent.
Add the bacon and onions to the grated potatoes and stir in the flour and eggs. (Note: when I did this recipe my potatoes came out undercooked, and if I had it to do over again I would probably try cooking the grated potatoes in a pan for a few minutes before adding them to the baking dish.].
Put the mixture in a greased baking dish and brush the top with sour cream.
Bake at 350 degrees for 45 minutes to 1 hour.
Golden Gravy


Ingredients:
nutritional yeast, whole wheat flour, canola oil, onion, garlic, fresh thyme, fresh sage, water, tamari, sea salt, fresh ground black pepper

Directions:
Stir the nutritional year and flour in a heavy skillet over medium heat for 5 minutes or until fragrant.  Set aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes or until tender and beginning to turn brown.
Add the garlic, thyme and sage for 30 seconds or until fragrant.
Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.
Bring to a simmer, whisking frequently and continue to simmer until the racy is thick and creamy.  You can strain the gravy if you like or toss it in the blender for a minute or so, to get it smooth.  (However, it tastes great even without straining!].
The gravy will keep for 2 - 3 days, covered and refrigerated.
Cabbage


Ingredients:
cabbage, butter, bacon fat, water, salt, pepper

Directions:
In a large pot, melt bacon fat over medium heat.
Cut up and add jalapenos.
Once jalapenos are softened, add water and bring to boil.
Cut the cabbage in quarters, wash well and remove the stems with a sharp knife.
Plunge the cabbage into the boiling water, cover the pan only until the water returns to the boil, which must be as fast as possible.
Remove the lid and let the cabbage cook gently until just tender and still a vibrant green.
Drain in a large colander,.
Return to the pot. Smother with butter, salt, and pepper and stir over a very low heat for 5 minutes. Serve hot.
Enjoy!
Mexican Jicama Snack
Category: appetizers-and-snacks
By caztoindy

I found this recipe while on a trip to Mexico. It is a great snack that is crunchy, has a great flavor, and is very healthy. My kids love this and they can help make it. Happy crunching!

Ingredients:
1 large jicama
2  lime, juiced
1 tablespoon crushed red pepper, or to taste

Directions:
Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.

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

Calories: 83.9
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 19.6 g
Sugars: 4 g
Dietary fiber: 10.3 g
Protein: 1.7 g
Sodium: 8.7 mg
Baked Chicken-Stuffed Tomatoes


Ingredients:
tomatoes, butter, all-purpose flour, milk, chicken, celery, green onion, cheddar cheese, seasoning salt, pepper

Directions:
Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
Sprinke inside of tomatoes with salt and turn upside down to drain.
In small saucepan melt butter and blend in flour.   Cook, stirring until bubbly.
Off heat, stir in milk.  Put back over low heat and cook, stirring until smooth and thickened.
Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
Season to taste with seasoned salt and pepper.
Fill tomato shells with the mixture.  Arrange in shallow baking dish or pie plate.
Sprinkle with remaining 1/4 cup cheese.
Bake at 375 degrees for 15-20 minute or until golden brown on top.
Tossed Salad Cubano


Ingredients:
roma tomatoes, onion, radishes, garlic cloves, olive oil, white vinegar, lime juice

Directions:
Arrange tomatoes, onion, lettuce, and radishes on a serving platter, or toss them together in a salad bowl.
Using a blender, mix together garlic, olive oil, vinegar, lime juice, salt and pepper to make a vinaigrette type dressing.
Chill the salad and dressing until ready to serve.
Skinny Penne Alla Vodka Sauce


Ingredients:
whole tomatoes, extra virgin olive oil, onion, tomato paste, garlic cloves, salt, red pepper flakes, vodka, reduced-fat milk, parmesan cheese, fresh basil

Directions:
In a blender or food processor, puree half the canned tomatoes until smooth. Chop the remaining tomatoes into ½ inch pieces, discarding the cores.
In a large saucepan over medium heat, heat the olive oil.  Add the onions and tomato paste and cook until the onions are light golden, about 2 minutes.  Stir occasionally.  Add the garlic and pepper flakes and cook for about 30 seconds.
Stir in the pureed and chopped tomatoes and add the salt.  Remove pan from heat and mix in the vodka.  Return the pan to medium heat and simmer, stirring often, until the alcohol flavor is cooked off, about 8 minutes.  Lower the heat if the simmering becomes too vigorous.  Stir in the milk and cook about 1 minute more until hot.
In the meantime, in a large pot, cook pasta according to the directions on the package.  Make sure to cook al dente, not over cooked.  Drain.
Return the drained pasta to the pot, add the cooked sauce, and mix until combined.   Cook over medium heat until the pasta absorbs some of the sauce.
Plate each serving and top with 1 tablespoon of cheese and a little basil.
Healthier BBQ Pork for Sandwiches
Category: main-dish
By MakeItHealthy

This meat is so good for sandwiches. I like to add a little fiber to it with some carrots and cut out some sugar by using mesquite sauce.

Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 cup shredded carrot
4 ½ fluid ounces barbeque sauce
4 ½ ounces mesquite sauce

Directions:
Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks. Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce. Bake in preheated oven until heated through, about 30 minutes.

Prep time: 15 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 45 mins
Yields: 12 servings

Calories: 322.4
Fat: 18.1 g
Saturated fat: 7 g
Carbohydrates: 7.6 g
Sugars: 6 g
Dietary fiber: 0.3 g
Protein: 30.3 g
Cholesterol: 82.9 mg
Sodium: 541.1 mg
Tuna Burgers


Ingredients:
canned tuna, onion, egg, milk, dill, flour

Directions:
Mix all but flour and let set for 5min. Then shape into patties., Coat with flour and fry until lightly browned.
Canadian Butter Tarts


Ingredients:
eggs, brown sugar, raisins, vanilla extract, butter, walnuts

Directions:
Preheat the oven 375.
Roll out the pastry on a lightly floured surface so it's slightly thinner than straight from the pack.
Then cut out 18-20 rounds with a 3 inch fluted cutter, re-rolling the trimmings.
Use the rounds to line two deep 12-hole tart tins (not muffin tins]. If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts.
Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don't overcook, and be sure to stir all the time as the mixture can easily burn.
Remove from the heat and stir in the nuts.
Spoon the filling into the unbaked tart shells so it's level with the pastry.
Bake for 15-18 minutes until set and pale golden.
Leave in the tin to cool for a few minutes before lifting out on to a wire rack.
Serve warm or cold.
W30 Mayo - Immersion Blender Version


Ingredients:
lemon juice, salt, Dijon mustard, olive oil

Directions:
Place all ingredients EXCEPT oil in the immersion blender beaker. Allow them to come to room temperature. This is an important step. Cold ingredients will not work. Not at all. Not even a little bit. Don't risk it. Stop. Put the blender down. Go watch TV, take a walk, fold the laundry. Do something but do NOT try to blend your mayo.
When everything is nice and room temperaturey - blend for 10 seconds or so until thoroughly mixed.
Slowly, slowly, slowly add in the oil while blending. You may need the whole cup - you may not. If the mayo gets to the consistency you like - STOP adding oil. If you add too much there is no going back!
Store in the fridge, use within a week.
Garlic Frittata


Ingredients:
eggs, milk, parmesan cheese, butter, garlic cloves, onion, Polish sausage, garlic sausage, potatoes, cheddar cheese

Directions:
Beat together the eggs, milk and parmesan cheese; set aside.
In large skillet, over medium heat melt butter and saute garlic, onion, sausage, and potatoes for about 5 minutes or until tender.
Reduce heat to medium.
Pour egg mixture into pan and cook, without stirring until eggs are almost set.
Sprinkle cheddar cheese over top of frittata.
Let cook on top of stove for about 1 minute more.
Place pan under broiler and broil 6 inches from heat until the top is bubbly and slightly browned.
Cut in wedgse to serve.
Buffalo Chicken Salad
Category: salad
By Nikki

An awesome chicken salad without mayo! I serve it in a toasted hoagie roll with melted cheddar or jack cheese.

Ingredients:
2 cups cubed, cooked chicken
½ cup ranch dressing
¼ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
3 stalks celery, diced
2  green onions, chopped
salt and freshly ground black pepper to taste

Directions:
Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 323.4
Fat: 24.9 g
Saturated fat: 4.8 g
Carbohydrates: 5.3 g
Sugars: 1.8 g
Dietary fiber: 0.7 g
Protein: 18.5 g
Cholesterol: 62.7 mg
Sodium: 774.2 mg
Troops BBQ Pizza Oven Beer Batter Garlic Bread


Ingredients:
flour, baking powder, sugar, salt, unsalted butter

Directions:
Preheat the Troops BBQ Pizza Oven to 400 degrees F with the pizza stone in the oven and a cooling rack on the pizza stone.
In a mixing bowl, combine all the dry ingredients.
After combining the dry ingredients, stir in the shredded cheese.
When Pizza Oven is at 400 degrees, add beer all at once, mixing as little as possible. Batter should be lumpy.
Transfer batter into a non-stick 9x5x3 inch loaf pan and brush the top with the melted butter.
Bake in the oven for 45-60 minutes or until an inserted toothpick comes out clean. The bread pan should be placed on top of the cooling rack sitting on the pizza stone. This will allow the heat to circulate completely around the bread pan.
It will take about 30 minutes for the charcoal to heat the Troops BBQ Pizza Oven to 400 degrees F. Plan this into the time it takes to make the recipe. While the recipe will also work in a conventional oven, you won't have the same smoke flavor that the pizza oven gives you. Add beer right before you place the pan in the oven.
Steamed Asparagus With Almond Butter


Ingredients:
unsalted butter, shallots, garlic clove, parsley, fresh lemon juice, lemon peel, asparagus

Directions:
Melt 2 tablespoons butter in heavy small skillet over low heat.  Add shallots and garlic and saute until tender, about 5 minutes.  Pour into medium bowl.  Add remaining 6 tablespoons butter, parsley, lemon juice and lemon peel to shallot mixture and whisk to blend.  Season to taste with salt and pepper.
Steam asparagus until crisp-tender.  Set aside.
Place butter mixture in heavy large skillet over medium heat.  Add almonds and cook until butter browns, stirring occasionally, about 3 minutes.  Add asparagus and stir until heated through.  Season to taste with salt and pepper; divide among plates and serve.
Sinless Dark Chocolate Hot Chocolate


Ingredients:
skim milk, cinnamon stick, sugar, warm water, pure vanilla extract, chili powder, miniature marshmallows

Directions:
In a mug, combine the cocoa powder, sugar, and water., Heat the milk and the cinnamon stick until slightly bubbling., Remove the cinnamon stick and add the milk to the mug., Combine and add the vanilla extract and slight dash of chili., Top with mini marshmallows.
Gourmet Creations Roasted Garlic & Herb Shrimp Scampi


Ingredients:
olive oil, olive oil, shrimp, pasta, water, cheese

Directions:
"Clean shrimp and set aside. Cook Pasta first. Mix package of Roasted Garlic & Herb dip mix with 1 Tbsp water and set aside for 5 minutes. Then add 3/4 -1 cup of olive oil and mix well. Take out enough to coat a frypan and cook shrimp in it. When done, add cooked pasta and mix well. Combine in the pan and add grated cheese. Serves 2-3."
Easy Cheesy Tortellini Bake


Ingredients:
alfredo sauce, fresh broccoli, smoked sausage, water, garlic powder, dried basil, salt, pepper, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees and spray a 9 x 11 dish with cooking spray.
Boil water for pasta and broccoli. When water reaches boiling, first add broccoli and cook for about two minutes or until broccoli just turns bright green. Add tortellini to water and continue cooking until pasta floats and is just al dente. Reserve 1/2 cup water before draining. Turn off burner.
While pasta and broccoli are draining, return pot to warm burner and add jar of alfredo to pot. Add pasta water to empty alfredo jar, place lid back on and shake. Pour contents into pot of alfredo and mix.
Add garlic powder, 1 tbsp dried basil, salt, pepper, and 1/4 mozzarella to alfredo and mix until cheese is incorporated.
Smear some sauce in the bottom of the baking dish to prevent sticking.
Add sausage, drained tortellini and broccoli to pot of sauce and gently combine. Pour mixture into baking dish evenly.
Spread cheeses over the pasta mixture and sprinkle with remaining dried basil.
Place in oven uncovered for 8-10 minutes. Broil for another three or until top gets a little browned. Serve warm and enjoy!
Lemon Cream Cheese Refrigerator Dessert (No-Bake)


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, powdered sugar, fresh lemon juice

Directions:
Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot].
In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
Bake at 350 degrees for 3-4 minutes (just enough to set the crust].
Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling].
In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
Add in the lemon juice; beat until combined.
Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
Spread the mixture over the top of the cooled crumb crust.
Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth].
Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
Chill for 2 hours before serving.
Potato Feta Fritters


Ingredients:
potatoes, feta cheese, egg, green onions, fresh dill, lemon juice, lemon, flour, olive oil, lemon

Directions:
In a medium bowl, place the potato, feta, egg, green onions, dill lemon juice, zest, salt and pepper.
Mix until well combined.
Cover and refrigerate for 1-2 hours until firm.
Using hands, roll the mixture into golf-ball-size fritters, and flatten slightly.
Dredge lightly in flour, using a small sieve.
Heat olive oil in a large frying pan.
Cook fritters in batches for about 3-5 minutes until golden brown on both sides.
Drain on paper towel and serve immediately.
Garnish with extra dill and lemon.
Butterscotch and White Chocolate Chip Cookies


Ingredients:
butter, sugar, brown sugar, vanilla, eggs, flour, salt, baking soda

Directions:
"Preheat oven to 375 degrees. Cream together butter and sugars until fluffy, about 4 or 5 minutes.  Add vanilla. Add eggs one at a time.  Combine dry ingredients together and then add to butter mixture.  Only mix until combined, too much mixing will ruin the cookies.  Stir in chips and bake for 8-10 minutes."