xiaoxl/recipe_data huggingface dataset:
Phyl's Salsa
Category: appetizers-and-snacks
By KB COUNTRYGIRL

It took me three years and many tries to perfect this salsa recipe. Everyone says it's a hit.

Ingredients:
1 large onion, diced
10 large tomatoes, peeled and chopped
2 large green bell peppers, diced
1 large red bell pepper, diced
2  Anaheim chile peppers, diced
2  banana peppers, diced
4  fresh jalapeno peppers, diced
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¼ cup white vinegar
1 (28 ounce) can diced tomatoes
2 tablespoons brown sugar
2 tablespoons chili powder
1 ½ teaspoons Italian seasoning
2 teaspoons salt
2 tablespoons cornstarch
¼ cup water

Directions:
In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour. Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 3 quarts

Calories: 6.7
Fat: 0.1 g
Carbohydrates: 1.4 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 60.6 mg
Risotto With Red Wine and Sausages


Ingredients:
sausages, extra virgin olive oil, butter, onion, arborio rice, red wine, parmesan cheese, sea salt, fresh ground black pepper

Directions:
Take the skin off the sausages, and pinch the meat into a non-stick frying pan.  Fry meat until crusty and golden, then drain off the oil, and set the meat aside.
Heat the olive oil and half the butter in a pan.  Fry the onion gently until softened but not brown.  Add the rice, and using a wooden spoon, toss well until the rice is coated in the buttery onions.  Pour in red wine and bring to a boil, stirring.
Add a ladle full of the hot stock to the rice.  Stir carefully over medium heat until the stock has been absorbed.  Continue to add the stock a ladle full at a time.  This should take about 20 minutes.
Add the sausage meat, and stir for another 10 minutes until the rice is cooked but not soft.
Turn off the heat and add the Parmesan, remaining butter, and salt and pepper to taste.  Stir through.  Cover and leave to rest for 3-4 minutes before serving.
Lemon-Mint Tea


Ingredients:
tea, sugar, lemon slice

Directions:
"Pour the tea into 2 cups. Stir 1 teaspoon of sugar into each cup and garnish with lemon slices."
Cantaloupe Frappe


Ingredients:
cantaloupe, lime, juice of, mint sprig

Directions:
Put cantaloupe and partially thawed orange juice in blender., Blend on high until smooth., Add juice of lime and blend again quickly., Serve in margarita glasses with mint sprig.
Chef John's Chicken Lettuce Wraps
Category: appetizers-and-snacks
By Chef John

When I visit my mom we usually make it to P.F. Chang's® at least once and always start the meal with their very popular chicken lettuce wraps. They do a good job with most of the dishes I've had, but the wraps are clearly my favorite. I don't do a lot of copycat recipes; these chicken lettuce wraps, however, are a delicious exception.

Ingredients:
1 ½ pounds skinless, boneless chicken thighs, coarsely chopped
1 (8 ounce) can water chestnuts, drained and minced
1 cup diced shiitake mushroom caps
½ cup minced yellow onion
⅓ cup chopped green onion
1 tablespoon soy sauce
1 tablespoon freshly grated ginger
2 teaspoons brown sugar
¼ cup chicken stock
¼ cup rice wine vinegar
4 cloves garlic, minced
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons brown sugar
½ teaspoon red pepper flakes
½ teaspoon dry mustard
2 tablespoons vegetable oil
1 ½ tablespoons chopped fresh cilantro, or to taste
1 ½ tablespoons chopped fresh basil, or to taste
1 ½ tablespoons chopped green onion, or to taste
16 leaves iceberg lettuce, or as needed

Directions:
Stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use. Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed. Heat vegetable oil in a heavy nonstick skillet over high heat. Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. Pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes. Reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 8 servings

Calories: 212.2
Fat: 10.7 g
Saturated fat: 2.2 g
Carbohydrates: 10.8 g
Sugars: 4.5 g
Dietary fiber: 1.6 g
Protein: 17.6 g
Cholesterol: 58.2 mg
Sodium: 332.5 mg
Coconut Cupcakes With Lime Buttercream Frosting


Ingredients:
flour, potato starch, baking powder, salt, sugar, butter, egg, skim milk, sweetened flaked coconut, vanilla extract, butter, half-and-half, lime rind, fresh lime juice, powdered sugar

Directions:
Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
To measure flour, weigh or lightly spoon it into measuring cup and level with knife. Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
Combine 3/4 cup sugar and 2 tbsp softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
One at a time, add egg and beat well then add egg white and beat well.
Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
Spoon cupcake batter evenly into the prepared muffin cups. Bake at 350F for 18 minutes or until surface springs back up when lightly touched in center.
Prepare frosting. To do so, combine 3 tbsp of softened butter, half-and-half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add powdered sugar and beat until smooth.
Spread approximately 2 1/2 tsp of frosting onto each cupcake.
Souskluitjies (South African Dumplings in Custard Sauce)


Ingredients:
cake flour, baking powder, salt, butter, egg, milk, butter, milk, sugar, eggs, vanilla extract

Directions:
Sift the dry ingredients together and mix in the butter with fingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 2 inches deep] with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfuls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (don't peek, as this will cause the dumplings to deflate and become rubbery].  Remove from heat.  With a slotted spoon, remove from cooking liquid and put into a serving bowl.  Put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
Make the Vanilla Custard Sauce:  Beat all the ingredients well together.  Put in a small saucepan over low heat and cook, whisking constantly until it thickens; but do not allow it to boil, or it will instantly curdle.
5 Can Soup


Ingredients:
onion, Ro-Tel tomatoes, whole kernel corn

Directions:
In a large skillet brown the ground meat and drain., Add the 5 cans of ingredients., Cover and simmer until well heated.
4 Bean Salad


Ingredients:
apple cider vinegar, sugar, salt, pepper, green beans, kidney beans, garbanzo beans, red onion, green pepper, celery

Directions:
Mix dressing add all beans drained and rinced., refrigerate toss every once in a while, refrigerate at least overnight.
Santa Collins


Ingredients:
fresh lemon juice, sugar, rosemary sprig

Directions:
Muddle rosemary and sugar in mixing glass or shaker., Add all liquid ingredients except club soda. Fill with ice and shake., Strain into a Collins glass or tall glass over ice. Add club soda on top., Garnish with a rosemary sprig or cranberry!
Amaretti
Category: world-cuisine
By Kevin Ryan

This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.

Ingredients:
3 cups blanched slivered almonds
1 ½ cups white sugar
3  egg whites
1 teaspoon almond extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper. In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Yields: 2 dozen

Calories: 265.7
Fat: 13.8 g
Saturated fat: 1 g
Carbohydrates: 30.3 g
Sugars: 26.1 g
Dietary fiber: 2.5 g
Protein: 6.6 g
Sodium: 16.8 mg
Chocolate Fudge Banana Bread
Category: bread
By Nicole Cramblit

Ooey, gooey, fudgy banana bread. Moist and dense...oh so delish.

Ingredients:
1 cup all-purpose flour
½ cup white sugar
1 (3.9 ounce) package instant chocolate fudge pudding mix
½ teaspoon salt
½ teaspoon baking powder
1 cup mashed overripe bananas
1 cup miniature milk chocolate chips
3  large eggs
½ cup olive oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix flour, sugar, pudding mix, salt, and baking powder together in a bowl. Stir in bananas, 3/4 of the chocolate chips, eggs, and oil. Pour mixture into the prepared pan and sprinkle the rest of the chocolate chips on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 1 loaf

Calories: 362.5
Fat: 19.1 g
Saturated fat: 5.7 g
Carbohydrates: 47.3 g
Sugars: 31.7 g
Dietary fiber: 1.3 g
Protein: 3.7 g
Cholesterol: 60 mg
Sodium: 318.4 mg
Party Pleasing Burgers


Ingredients:
ground beef, Worcestershire sauce, garlic powder, eggs

Directions:
I use Durkee grill creations steak dust instead of the bouillon!
In large bowl mix all ingredients except crackers until thoroughly blended. Crush crackers between hands until fine and mix.Can be fried or put under the broiler.
It takes a little longer, but I mix the eggs and seasonings in the bottom of the bowl with a wisk before adding the meat and crackers.
I broil mine so they are lower in fat.
If frying, use low to medium heat and cook slowly for tender juicy burgers or hotter for a crispy outer shell my kids love!
Almond Flour Pizza Crust
Category: trusted-brands-recipes-and-tips
By King Arthur Flour

Making gluten-free pizza at home has never been easier. With this recipe we blend together our signature almond and coconuts flours for a thin, crisp crust that will hold up to all of your favorite toppings. Plus, the crust is also yeast-free, and comes together in less than 40 minutes.

Ingredients:
2 ¼ cups King Arthur Almond Flour
2 tablespoons King Arthur Coconut Flour
½ teaspoon baking powder
1 teaspoon dried Italian herbs  (Optional)
½ teaspoon sea salt
½ teaspoon ground black pepper
3  large eggs
2 tablespoons olive oil

Directions:
Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet. Whisk together the dry ingredients in a large mixing bowl; set them aside. In a separate bowl, beat together the eggs and oil until frothy. Pour the wet ingredients into the dry ingredients and mix together to form a dough. Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet. Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over. Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown. If you like browned cheese, broil the pizza for 1 to 2 minutes after baking. Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.

Prep time: 14 mins
Cook time: 34 mins
Total time: 50 mins
Yields: 8 slices

Calories: 260.8
Fat: 22.8 g
Saturated fat: 2.9 g
Carbohydrates: 7.9 g
Sugars: 0.2 g
Dietary fiber: 4.9 g
Protein: 9.6 g
Cholesterol: 69.8 mg
Sodium: 176 mg
Cinnamon, Brown Sugar Pancakes


Ingredients:
water, butter, brown sugar, cinnamon

Directions:
Heat 1-2 tablespoons of oil on griddle.
Mix pancake mix and water.
Pour prepared mix onto hot oiled griddle in 4" size pancakes.
Outside of pancake should sizzle. Flip when top has begun to bubble and underside is golden.
Have your kids help you with this one-.
Soften 1 stick of butter.
Add brown sugar and cinnamon.
Spread on hot pancakes.
Enjoy with bacon, eggs, cold milk and coffee.
Old Fashioned Carrot Pudding
Category: world-cuisine
By Carol Shorter Hicks

I received this recipe about 40 years ago from a friend who said it had been in her family for generations.  It comes out wonderfully moist and flavorful.  I have given it as Christmas gifts many times and it's always very well received.

Ingredients:
½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
¾ cup white sugar
1 ½ teaspoons cornstarch
1 pinch salt
1 ¼ cups hot water
3 ½ teaspoons butter
3 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract

Directions:
In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil. Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce. To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 4 hrs 20 mins
Yields: 12 servings

Calories: 372.1
Fat: 16.6 g
Saturated fat: 3.6 g
Carbohydrates: 55.3 g
Sugars: 38.3 g
Dietary fiber: 2.1 g
Protein: 3.7 g
Cholesterol: 3.1 mg
Sodium: 268.7 mg
Better Buttermilk Biscuits


Ingredients:
all-purpose flour, sugar, salt, baking powder, baking soda, vegetable shortening, buttermilk

Directions:
In a mixing bowl, combine dry ingredients together with a fork.
Cut in the shortening using a pastry blender until mixture resembles coarse crumbs.
Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter.
Bake for 15 minutes in a preheated 400°F oven until golden brown.
Filipino Beef Giniling (Afritada Style)
Category: world-cuisine
By Pamela Leyva

This dish is one of my favorites to eat. It's a comfort food for me, and I love it. This is my own personal way of making this. It's pretty easy to make and does not take long all. This dish is a Philippine dish, and it is usually eaten with white rice. Contrary to the picture, you will not add peas.

Ingredients:
1 tablespoon oil, or as needed
1 clove garlic, minced
2 pounds ground beef
1 cup water, or as needed
ground black pepper to taste
6 tablespoons soy sauce, divided
2 medium red potatoes
10  baby carrots, or more to taste, cubed
½ cup raisins, or more to taste
2 (6.5 ounce) cans tomato sauce with salt (such as Contadina®)
½  orange bell pepper, diced
4 tablespoons white sugar

Directions:
Heat oil in a large saucepan over medium heat. Add garlic and cook until light golden brown, about 1 minute. Add beef and 1/2 cup water; cook and stir until browned and crumbly, 5 to 7 minutes. Season with black pepper and add more water as needed; do not let beef dry out. Add 3 tablespoons soy sauce, potatoes, and carrots to the saucepan with the beef. Add more water as needed to prevent drying out. Cook 4 minutes; add raisins. Cook 2 to 3 minutes more, adding water as needed to make sure beef does not dry out. Add 1 can of sauce to the saucepan with the beef mixture. Fill that can with water, stir to remove excess sauce, and pour water into saucepan. Add 1/2 of the remaining can of sauce to the saucepan; stir to combine. Add more water as needed to create a sauce-like but not soupy consistency. Add bell pepper, remaining 3 tablespoons soy sauce, and sugar. Cook until all vegetables are soft, about 3 to 5 minutes more, stirring occasionally and adding water as needed to be sure the sauce does not dry out.

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

Calories: 487.7
Fat: 26.1 g
Saturated fat: 9.7 g
Carbohydrates: 35.4 g
Sugars: 19.7 g
Dietary fiber: 3.2 g
Protein: 28.6 g
Cholesterol: 92.9 mg
Sodium: 1331.9 mg
Ann's Yellow Rose Steak Fajitas


Ingredients:
oranges, juice of, limes, juice of, canola oil, soy sauce, beer, white wine, garlic cloves, black pepper

Directions:
Mix all marinade ingredients well.
Pour over meat and marinate at least 1 hour, but no more than 2 hours.
Cook over hot coals for 5- 6 minutes, or to taste.
Remove and let sit 5-10 minutes before slicing across the grain.
Serve with warm tortillas, pico de gallo, guacamole, and grilled onions.
NOTE:
To freeze: Place marinade ingredients in a large freezer bag. Add meat of choice, seal, label and freeze.
To serve: Thaw in fridge and grill as instructed in recipe.
Kentucky Griddle Cakes


Ingredients:
yellow cornmeal, all-purpose flour, granulated sugar, salt, baking powder, baking soda, buttermilk, egg

Directions:
Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
Stir the batter again briefly (since it will have settled], and drop a scant 1/4 cupful of batter onto the pan for each cake.
Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain].
NOTE: If batter is too thick, add a little more buttermilk.
Serve with warm syrup.
Rice Crispy Chicken


Ingredients:
butter, chicken

Directions:
Place rice crispies in large ziploc bag, crush.
In another dish, melt the butter in the microwave and then dip chicken in Butter.
Put each piece of chicken in ziploc bag, with rice crispies and shake until coated.
Place chicken on baking sheet.
Bake in preheated 350 degree oven for one hour.
Green Bean Salad


Ingredients:
French style green beans, black olives, cherry tomatoes, blue cheese

Directions:
Drain green beans and place in a large bowl.
Drain black olives, slice and add to green beans.
Thinly slice the red onion and add to the bowl.
Rinse cherry tomatoes; halve and add to the bowl.
Add  half of the blue cheese.
Drizzle with half of the dressing.  Mix well and refrigerate several hours or overnight.
Just before serving, drizzle with the rest of the dressing, mix well and top with the remainder of the blue cheese.
Brown Rice Pudding


Ingredients:
brown rice, evaporated milk, mini marshmallows, dried cranberries, nutmeg, cinnamon, sugar

Directions:
while the brown rice is still piping hot add the evaporated milk and mini marshmallows, and stir until the marshmallows have coated the rice. Allow to stand until the milk has been absorbed into the rice and stir again.
Add the coconut, dried cranberries and hard pretzels, mixing everything together. Add the nutmeg, cinnamon and sugar and mix again. Serve for brunch.
Hungry Girl Buffalo Chicken Dip.


Ingredients:
chicken breasts, fat free cream cheese, cayenne pepper sauce, part-skim mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.
Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!
P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!
HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking], or until hot.
Cranberries & Chicken Cutlet


Ingredients:
boneless skinless chicken breast halves, chicken cutlets, butter, shallot, bay leaves, dry red wine, whole berry cranberry sauce, chicken broth

Directions:
If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper.
Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.
Red Ruby Beets


Ingredients:
cornstarch, sugar, salt, cranberry juice, beets, orange zest, butter, crushed pineapple

Directions:
Combine the dry ingredients.
Mix well into the cranberry juice. Cook in a saucepan until thick, stirring frequently.
Add the rest of the ingredients; mix well and heat through.