xiaoxl/recipe_data huggingface dataset:
Glazed Grilled Pork Chops
Category: main-dish
By fosterdl

We've had this recipe around for some time, but just recently updated it with some new ingredients. This is also good on pork steaks and chicken.

Ingredients:
2 tablespoons dark brown sugar, or to taste
1 cup ketchup
1 cup mayonnaise
½ cup prepared yellow mustard
¼ cup Worcestershire sauce  (Optional)
1 teaspoon chili powder  (Optional)
⅛ teaspoon ground cayenne pepper  (Optional)
6  (3/4 inch thick) pork chops

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended. Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 599.6
Fat: 39.1 g
Saturated fat: 7.5 g
Carbohydrates: 19.2 g
Sugars: 15.2 g
Dietary fiber: 1 g
Protein: 42.8 g
Cholesterol: 120.5 mg
Sodium: 1073.7 mg
Lemongrass BBQ Wings Recipe


Ingredients:
lemongrass, lemongrass, chicken wings, fish sauce, garlic cloves, honey, black pepper

Directions:
Use a grater such as Microplane to grate the white part of the lemongrass, about 2 tablespoons. Keep the rest of the lemongrass and cut into 4-inch length, use the back of a knife to pound and smash the lemongrass to release its aroma and flavor.
Rinse the chicken wings with cold water and pat dry with paper towels. Transfer the wings to a big Ziploc bag and add all the ingredients inside. Combine everything well and make sure that the wings are nicely coated with the fish sauce and lemongrass mixture. Let marinate in the fridge overnight.
Fire up the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Internal temp should reach 170 degrees Serve immediately.
Note.
You can bake these wings, preheat the oven to 350F or 180C and bake until the surface turned brown. Then broil for 1-2 minutes to char the surface.
Baked Brie en Croute
Category: appetizers-and-snacks
By Mrs Sarah

This is delicious! A great appetizer everyone will love!

Ingredients:
1  egg
1 tablespoon water
1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
½ cup apricot preserves
¾ cup dried cranberries
½ cup sliced almonds
1 (7 inch) wheel Brie cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together to make egg wash. Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center. Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out. Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash. Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

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

Calories: 496.5
Fat: 32 g
Saturated fat: 11.6 g
Carbohydrates: 40.9 g
Sugars: 13.5 g
Dietary fiber: 1.7 g
Protein: 13.1 g
Cholesterol: 56 mg
Sodium: 371 mg
Fish Fillet With Honey Lemon Sauce


Ingredients:
green onion, raisins, olive oil, honey, soy sauce, sugar, lemon juice, ginger powder, lemon juice, salt

Directions:
Marinate fish fillets for at least 1 hour. Drain.
Grease the non-stick frying pan with the cooking spray.
Heat and grill the fish fillet until lightly brown, turn and grill the other side. (To avoid sticking, spray the pan again when turning over the fishes]. Continue grilling until done. Transfer to a dish and set aside.
Combine all the remaining ingredients except the green onions.
Heat the mixture in a skillet for 1 minute. Stir in the green onions. Turn off the heat.
Pour the mixture over the grilled fishes and serve.
Baked Lemon Chicken


Ingredients:
butter, lemon juice, garlic clove, salt, pepper, boneless skinless chicken breast halves

Directions:
In a shallow bowl, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another bowl.
Dip chicken in butter mixture, then coat with crumbs. Pace in a greased 13-in. x 9-in.x 2-in. baking dish. Drizzle with the remaining butter mixture.
Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear.
Toffee Trifle


Ingredients:
French vanilla instant pudding, milk

Directions:
Bake cake as directed on package and let cool.
Cut into slices or cubes.
Prepare pudding according to package directions.
Fold whipped topping into pudding, mixing well.
Cover bottom of trifle dish with cake pieces.
Next, cover cake pieces with pudding mixture.
Sprinkle toffee (Skor] pieces over pudding mixture.
Repeat layers 2 more times, ending with pudding.
Garnish with extra toffee pieces and some cake crumbs.
Chill at least 2 hours until set.
Chicken and Cheese Empanadas


Ingredients:
swiss cheese, onions, pepper, chicken broth, cornstarch, cream cheese, salt, egg

Directions:
In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick], 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
Serve hot or warm.
French Bread Chips


Ingredients:
French baguette, butter, margarine

Directions:
If you can, freeze the french stick as it is easier to cut.
Cut very thin slices- approx 1/2cm if possible.
Mix butter or margarine with soup mix.
Spread fairly thinly on bread slices but with good coverage.
Place on a flat baking tray in oven set at 180 degrees celcuis for 5- 10 mins watching very closely to avoid burning.
When the bread dries out and darkens, they are ready.
You will have very tasty and crunchy bread chips to eat plain or with dip.
Enjoy- but try to save some room for dinner!
La Choy Honey Nut Crunch Bars


Ingredients:
butter, margarine, honey, light brown sugar, cinnamon, vanilla

Directions:
Grease a 9" square baking pan, or spray well with non-stick spray.
Place the butter, honey, brown sugar and cinnamon into a 3-quart saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil for one minute, and remove from heat.
Immediately add vanilla, then noodles, and gently stir until all the noodles are coated.
Stir in the nuts.
Scrape the mixture into the prepared pan and pat down level using wax paper to protect your hands and make it easier to give it a flat surface.
Let the mixture stand at least one hour before cutting into bars with a very large, heavy knife.
NOTE: I find it easier to remove the whole thing in one piece to a cutting board and then slice them.
Makes about 24 bars, depending on how large you slice them.
Homemade Peanut Butter Ice Cream
Category: desserts
By momtomany

The perfect peanut butter ice cream!  Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ¼ cups whole milk
½ cup peanut butter (no sweetener added)
¼ cup white sugar
2 teaspoons vanilla extract
6  peanut butter cups, chopped

Directions:
Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 10 servings

Calories: 339.9
Fat: 16.6 g
Saturated fat: 6.7 g
Carbohydrates: 39.4 g
Sugars: 37.2 g
Dietary fiber: 1.1 g
Protein: 10.7 g
Cholesterol: 26.9 mg
Sodium: 189.4 mg
Delicious Spinach and Turkey Lasagna
Category: meat-and-poultry
By Chuck

A delicious version of lasagna for those of us who are health conscious.

Ingredients:
9  whole-wheat lasagna noodles
1 teaspoon olive oil
½ cup chopped onion
1 pound ground turkey breast
3 cups tomato sauce
½ cup sliced fresh mushrooms
3 tablespoons Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 cups chopped fresh spinach
2 cups fat-free ricotta cheese
¼ teaspoon ground nutmeg
2 cups shredded mozzarella cheese

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste. Combine spinach, ricotta, and nutmeg in a large bowl. To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 326.1
Fat: 6.3 g
Saturated fat: 3.2 g
Carbohydrates: 34.2 g
Sugars: 6.7 g
Dietary fiber: 5 g
Protein: 33 g
Cholesterol: 69 mg
Sodium: 767.9 mg
Tortilla Crisps


Ingredients:
butter, parmesan cheese, parsley flakes, sesame seeds, oregano, onion powder, garlic powder, 6-inch tortillas

Directions:
Combine all ingredients except for the tortillas., Spread each tortilla with a thick layer of the spread., It will seem like a lot of topping, but it is just right., Cut each tortilla into 8 wedges., Put on an ungreased cookie sheet., Bake at 350 degrees for 12 to 15 minutes or until they are crisp and brown., Serve hot or cold.
Those "Fancy Schmancy" Green Beans


Ingredients:
fresh green beans, prosciutto, garlic, olive oil, vegetable broth

Directions:
Combine olive oil and garlic in a medium saucepan over medium heat.
Add prosciutto and cook for 3 minutes.
Add green beans and continue cooking for 2 minutes.
Add broth, lower heat and cook for 5-7 minutes, or until beans are cooked to desired tenderness.
Add salt and pepper to taste.
Peanut and Candy Jumbles


Ingredients:
brown sugar, margarine, butter, creamy peanut butter, vanilla, egg, all-purpose flour, whole wheat flour, baking soda, salted peanuts

Directions:
Heat oven to 375*.
In large bowl, beat brown sugar, margarine and peanut butter until light and fluffy.
Add vanilla and egg; blend well.
Stir in all purpose flour, whole wheat flour and baking soda; mix well.
Stir in peanuts and candy-coated chocolate pieces.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375* for 6 to 10 minutes or until light golden brown.
Immediately remove from cookie sheets.
Cool completely.
Fusilli Pasta With Ground Sausage Bolognese Sauce


Ingredients:
yellow onion, garlic cloves, butter, diced tomatoes, tomato sauce, chicken broth, heavy cream, flat leaf parsley, parmesan cheese

Directions:
In a large skillet over medium heat, melt butter.
Add onion and saute for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
Add ground sausage. Separate the sausage and cook until browned, approximately 7 minutes.
Add canned tomatoes, mariana sauce, chicken broth.  Bring to a boil and reduce heat to simmer on low for approximately 20 minutes.
While sauce is simmering, cook pasta according to package instructions until al dente. Drain pasta.
Add heavy cream, italian seasoning, parsley and salt and pepper to taste. Cook for another 2 minutes to blend.
Toss pasta into sauce. Serve in bowls and top with parmesan cheese.
Vegetarian Chili Dog Bake


Ingredients:
vegetarian chili, butter, garlic powder, parsley flakes

Directions:
Heat oven to 375°F. Spray baking dish with cooking spray. Pour hot chili into dish; spread evenly.
Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 veggie dog. Wrap pizza dough strip around cheese and veggie dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and veggie dogs.
Pre-heat chili in microwave till warm. Then pour chili in baking dish evenly. Place wrapped veggie dogs on top of  chili.
Bake 15 to 20 minutes or until dough is light golden brown.
Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley.
Remove baking dish from oven. Brush on top of each cheese dog with butter mixture. Serve immediately.
Honey & Rosemary Fried Chicken


Ingredients:
chicken, chicken pieces, all-purpose flour, garlic powder, salt, white pepper, buttermilk, honey, butter, rosemary

Directions:
Wash chicken and pat dry.
Mix flour with garlic powder, salt, and pepper.
Dip chicken in seasoned flour, then buttermilk, then seasoned flour again.  Set aside.
In a large skillet, heat oil to 325°F over medium-high heat.  Add chicken, skin-side down, beginning with the dark meat.  Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes.  Drain chicken on a wire rack.
To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
For Honey Rosemary Glaze:  In a small saucepan, combine honey, butter, and rosemary.  Cook over low heat on stovetop until butter has melted.  Stir to combine.
Chef's note:  Use more flour to offset salt.    Also, be sure you only "warm" honey--don't let it get hot enough to boil!  I used chicken tenders (see photo].
Instant Rolls
Category: bread
By Glenda

Quick and easy!

Ingredients:
1 cup self-rising flour
3 tablespoons white sugar
3 tablespoons mayonnaise
½ cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C).  Grease muffin cups. Mix flour and sugar together.  Stir milk and mayonnaise.  Fill muffin cups 1/2 full. Bake for 10 to 15 minutes.  Serve warm.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 dozen

Calories: 78.8
Fat: 3 g
Saturated fat: 0.6 g
Carbohydrates: 11.4 g
Sugars: 3.7 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 2.1 mg
Sodium: 156.1 mg
Strawberry Cream Soda


Ingredients:
strawberry, soda water, ice cream

Directions:
Blend all ingredients until smooth., Best enjoyed with a spoon!
Chocolate Turtles® Cheesecake I
Category: desserts
By Stephanie

A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired.

Ingredients:
2 cups vanilla wafer crumbs
2 tablespoons unsalted butter, melted
1 (14 ounce) package individually wrapped caramels
1 (5 ounce) can evaporated milk
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
2  eggs
½ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans. Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.

Prep time: 30 mins
Cook time: 1 hr
Total time: 5 hrs 30 mins
Yields: 1 - 9 inch springform pan

Calories: 432.6
Fat: 25.8 g
Saturated fat: 10.8 g
Carbohydrates: 47.2 g
Sugars: 26.5 g
Dietary fiber: 1.5 g
Protein: 6.5 g
Cholesterol: 62.1 mg
Sodium: 230.6 mg
Root Vegetable Mash With Caramelized Onions


Ingredients:
carrot, parsnip, butter, brown sugar, thyme, salt, black pepper, nutmeg, chickpeas

Directions:
Prepare the carrots and parsnips for cooking and add to a large saucepan. (Though the original recipe called for peeled carrots, I prefer not to peel.]  Add water to cover vegetables and bring the pot to a boil. Lower the heat and simmer for 10-15 minutes until the carrots and parsnips are tender.
While the carrots and parsnips are cooking, melt the butter in a nonstick skillet over medium-low heat.  Add the onions and cook, stirring often until the onions ae cooked and a golden brown, about 6 to 8 minutes. If you are using the sugar, add now.  Add the thyme. Reduce the heat to low and continue cooking another 6 minutes.  If the pan seems too dry (onions are sticking], add a teaspoon of the cooking broth from the carrots and parsnips. Onions should be nicely browned and barely holding their shape.
Add drained chickpeas, to the onions and cook until warmed through, about 3 minutes.
Drain the carrots and parsnips, reserving 1/2 cup of the cooking liquid. Keep warm. Using an immersion blender, counter blender or food processor puree the carrots & parsnips with the salt, pepper and nutmeg and 1/3 cup of cooking liquid.  If they are too thick for your tastes, add additional cooking liquid.
To assemble the dish, serve a portion of the carrots and parsnips mounding down a center.  Place a portion of the onions and chickpeas in the center well. Alternately, you can serve family-style with a mound of the mash int he center with a ring of the onions and chickpeas around the outside.
(For WW: 5 points per serving on Flex; Core (w/o brown sugar] plus 1/2 point].
Raspberry Jam Tart With Almond Crumble


Ingredients:
sugar, unsalted butter, all-purpose flour, salt, eggs

Directions:
Preheat oven to 400°F.
Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.
Sweet Deviled Eggs
Category: appetizers-and-snacks
By Tim Brewster

These are the best, sweetest deviled eggs around. Very simple to make and always a hit.

Ingredients:
6  large eggs
ice cubes
3 tablespoons mayonnaise
1 tablespoon white sugar
1 teaspoon honey mustard
1 teaspoon vinegar
½ teaspoon salt
½ teaspoon ground black pepper
1 pinch paprika, for garnish

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and place in a bowl of ice water. Peel. Slice eggs in half lengthwise. Remove yolks and transfer to a bowl; mash with a fork or pastry blender until yolks resemble powder. Stir mayonnaise, sugar, honey mustard, vinegar, salt, and pepper into yolks until smooth. Spoon yolk mixture into the egg whites and lightly sprinkle with paprika. Chill before serving.

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

Calories: 131.9
Fat: 10.5 g
Saturated fat: 2.4 g
Carbohydrates: 3.3 g
Sugars: 2.8 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 188.6 mg
Sodium: 309.9 mg
Sausage Snack Wraps


Ingredients:
character(0]

Directions:
Heat oven to 375 degrees.
Separate dough into 4 rectangles.  Press to seal perforations.
Cut each rectangle in half crosswise.  Cut each half in three pieces.
Place sausages on each strip of dough and roll-up.
Bake at 375 degrees on ungreased cookie sheet for 12-15 minutes or until golden brown.
Serve warm with ketchup and mustard, if desired.
Easy Tortellini Salad
Category: salad
By Lillian

A blend of spinach and three-cheese tortellini and marinated artichoke hearts. A perfect summer side dish or main dish! Try my Lite Italian Salad Dressing recipe with this salad!

Ingredients:
1 (8 ounce) package dried spinach tortellini
1 (8 ounce) package dried three-cheese tortellini
1 cup grape tomatoes, halved
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives, drained
½  red onion, thinly sliced
¼ cup grated carrots
1 ½ cups oil and vinegar dressing

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes. Drain well, and allow tortellini to cool. Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl. Cover and refrigerate until chilled, at least 3 hours or overnight.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 6 servings

Calories: 304.7
Fat: 10.2 g
Saturated fat: 2.8 g
Carbohydrates: 44.1 g
Sugars: 18.4 g
Dietary fiber: 3.9 g
Protein: 9.5 g
Cholesterol: 64 mg
Sodium: 1477.3 mg
Maharagwe (Red Beans)


Ingredients:
dried red kidney beans, coconut milk, sugar, ground cardamom, salt, onions, tomatoes, sweet pepper, garlic cloves, mild curry powder, chili pepper

Directions:
Rinse and drain soaked beans.  Place beans in a large cooking pot and add fresh water to cover.
Bring to a fast boil and cook for 10 minutes.  Reduce hat and simmer until beans are nearly tender.
Add all remaining ingredients.  Cover and cook until all is tender, stirring occasionally.