xiaoxl/recipe_data huggingface dataset:
Grandma's Quail
Category: everyday-cooking
By Jen Lee

My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.

Ingredients:
8  quail
garlic powder to taste
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup shortening
¼ cup water
½ cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat. Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour. Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil. Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 8 quail

Calories: 779
Fat: 49.9 g
Saturated fat: 15.6 g
Carbohydrates: 25.3 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 54.2 g
Cholesterol: 206.4 mg
Sodium: 248 mg
Apple Meatloaf


Ingredients:
ground beef, onion, apple, soy sauce, ketchup, eggs, salt, pepper, apple, honey

Directions:
Preheat oven to 350 degrees F.
Mix beef, bread crumbs, onion, eggs, diced apple, soy sauce, and salt and pepper, to taste in a bowl,.
Form meat mixture into a loaf and place on a baking pan.
Insert the 8 apple wedges into the top of the meatloaf.
Combine the honey and ketchup and drizzle it over the top of the meatloaf.
Bake in preheated oven or 1 hour.
Grilled Turkey and Swiss Panini Sandwich


Ingredients:
turkey breast, sweet onion, swiss cheese

Directions:
Preheat skillet or griddle to medium high and spray with nonstick spray.
Spread jam on one piece of bread.
On other piece of bread, place turkey, onion slice, roasted red peppers and swiss cheese.
Place bread spread with jam on top of other side of sandwich and put on griddle.
Cover with a deep pot lid and cook a minute or so (until lightly browned].
Remove lid, flip sandwich carefully and cook other side about a minute of so (until lightly browned].
If sandwich browns before cheese melts, put it in the microwave for 15 seconds or so.
Sesame Soy Dipping Sauce


Ingredients:
soy sauce, fresh lemon juice, scallion, fresh ginger

Directions:
"In a small bowl, combine all ingredients. Stir well to blend."
Bow Tie Pasta With Pink Cream Sauce


Ingredients:
bacon, red pepper flakes, garlic cloves, Italian plum tomatoes, salt, bow tie pasta, fresh parsley, parmesan cheese

Directions:
In heavy skillet over medium heat cook bacon, pepper flakes, onion and garlic and cook until onion is tender and bacon is done, about 7 minutes.
Add tomatoes, cream and salt. Simmer until slightly thickened, about 15 minutes.
Toss with cooked pasta. Add lots of Parmesan cheese and sprinkle with parsley.
Creamy Souper Rice


Ingredients:
chicken broth, dried dill weed

Directions:
In a saucepan whisk together the soup, broth and dill weed. Bring to a boil.
Stir in the rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork and serve.
Bob's Pulled Pork on a Smoker
Category: main-dish
By bobthecook1

This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.

Ingredients:
1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed
5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1  onion, chopped
3 cups hickory chips, or more as needed, soaked in water

Directions:
Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub. Cover pot and refrigerate for 12 hours. Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker. Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 20 hrs 10 mins
Yields: 20 servings

Calories: 441.9
Fat: 32.1 g
Saturated fat: 11.2 g
Carbohydrates: 15.2 g
Sugars: 13.1 g
Dietary fiber: 0.5 g
Protein: 23.7 g
Cholesterol: 103.9 mg
Sodium: 2690.8 mg
Marinated Mushrooms II
Category: appetizers-and-snacks
By Cristi Zbella 

This recipe was handed down to me from my Grandma.  Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.

Ingredients:
⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

Directions:
In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 4 cups

Calories: 54.1
Fat: 4.6 g
Saturated fat: 0.6 g
Carbohydrates: 2.8 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 1 g
Sodium: 148.1 mg
Old-Fashioned Egg Salad


Ingredients:
mayonnaise, lemon juice, salt, pepper, celery, lettuce leaves

Directions:
In a bowl, combine mayonnaise, lemon juice, onion, salt, and pepper., Stir in eggs and celery., Serve on lettuce leaves or spread on bread.
Spinach, Lemon and Lentil Soup


Ingredients:
olive oil, leeks, garlic cloves, potatoes, bay leaves, fresh thyme, fresh oregano, water, green lentils, spinach, lemon juice, lemon wedge, sour cream

Directions:
Prepare your ingredients.
Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
When the oil is hot add the leeks and garlic to be sauteed.
Saute them until the leeks are clear.
Turn down the heat to low-- very low.
Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking].
Add the lentils at this point; continue simmering for 10 minutes.
Just before you are about to serve dinner, add in the spinach and lemon juice.
The longer the spinach is in the soup, the more it will be wilted.
It is best added to the soup minutes before you are about to serve it.
Garnish the soup with a lemon wedge and a dollop of sour cream.
**This soup could also easily be prepared in a crock pot!
**This recipe also doubles well!
Iced Coffee Latte


Ingredients:
instant coffee granules, boiling water, cold water

Directions:
Add boiling water to coffee., Whisk in condensed milk., Add cold water., Pour coffee into pitcher and add chocolate milk., Chill 1 hour.
Spiked Cranberry Relish


Ingredients:
cranberries, orange, walnuts, brown sugar, Splenda granular, pomegranate juice, sweet vermouth, gingerroot, salt

Directions:
Place cranberries, orange and walnuts into large food processer.  Pulse for a few seconds, mix, and pulse again for a few more seconds or until larger chunks are gone.
Put cranberry mixture in bowl and add rest of ingredients.  Mix well, seal and put in refrigerator to chill.
Quick Ginger Pork Stir Fry
Category: world-cuisine
By vjwatkins

I was looking for a new way to serve pork to my family that was quick and easy. I altered several different recipes to our tastes and finally came up with this keeper. My teenage son was disappointed that we didn't have Mexican that night, but once he tasted this he ate two full plates.

Ingredients:
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon hoisin sauce
2 cloves garlic, chopped
1 teaspoon salt
2 tablespoons sesame oil, divided
1 ½ pounds boneless pork chops, cut into stir-fry strips
1  red bell pepper, diced
½  onion, diced
1 (12 ounce) package frozen stir-fry vegetables
1 (8 ounce) can sliced water chestnuts, drained
2 teaspoons ground ginger
1 teaspoon red pepper flakes  (Optional)

Directions:
Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes. Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat. Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add   and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 252.3
Fat: 12.3 g
Saturated fat: 3.4 g
Carbohydrates: 19.1 g
Sugars: 9 g
Dietary fiber: 3.2 g
Protein: 17 g
Cholesterol: 38.7 mg
Sodium: 906.3 mg
Lemon Mint Vinegar


Ingredients:
lemon, spearmint, spearmint

Directions:
Remove 1x3" strip peel with vegetable peeler from lemon making sure no pith is attached.
Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.
Place in sunny window for 1-2 days. Taste.
Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal.
Store in cool dark place.
Tarragon Peaches With Crumbled Roquefort


Ingredients:
Roquefort cheese, blue cheese, walnut oil, fresh tarragon

Directions:
Place peaches in serving dish and sprinkle with blue cheese.
Whisk together oil and vinegar in a small bowl.  Add salt and pepper if you wish.
Drizzle dressing over peaches, sprinkle with tarragon and serve.
Salmon With Pesto Cream Sauce


Ingredients:
salmon, olive oil, basil pesto, half-and-half, heavy cream, parmesan cheese

Directions:
Season salmon if you choose and either sear in a pan, then place in oven to cook until finished or grill. Keep warm if it finishes prior to the sauce.
In the meantime, warm the olive oil in a saute pan until just warm and add pesto and heat on medium until it becomes more liquid.
Add cream and half and half and bring to a gentle boil while whisking.  Continue to cook over low heat stirring frequently until thickened.
Add parmesan cheese and stir until melted.
Serve salmon on a bed of the sauce.
Basic Cheese Muffins


Ingredients:
flour, baking powder, salt, cayenne pepper, egg, milk, cheddar cheese

Directions:
Preheat oven to 210°C  Lightly grease 6 muffin tins.
Sift together flour, baking powder, salt and cayenne pepper into a bowl and make a well in the centre.
In another bowl lightly whisk together the egg and milk.  Stir in the grated cheese.
Fold egg mixture into dry ingredients and stir quickly to combine.
Spoon mixture into prepared muffin tins.
Bake 12 -15 minutes or until muffins spring back when lightly pressed.
Whipped Cream Cake II
Category: desserts
By sal

Cake flour and whipped cream make this cake extremely light and tender.  Fill with your favorite frosting or serve with fresh fruit.

Ingredients:
1 ¾ cups cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups heavy cream
1 ⅓ cups white sugar
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8  inch pans.  Sift together the cake flour, baking powder and salt.  Set aside. Using an electric mixer, whip the cream with the sugar until stiff peaks form.  Beat in the eggs, then stir in the vanilla.  Fold in the flour mixture, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 -2 layer 8 inch cake

Calories: 333
Fat: 14.4 g
Saturated fat: 8.6 g
Carbohydrates: 47.6 g
Sugars: 26.9 g
Dietary fiber: 0.4 g
Protein: 4 g
Cholesterol: 86.1 mg
Sodium: 234.3 mg
Baked Ham With Orange and Ginger Glaze


Ingredients:
ham, orange marmalade, gingerroot, Dijon mustard, ginger ale, brown sugar, cornstarch

Directions:
Prepare and heat the ham according to directions.
Meanwhile combine marmalade, ginger root and mustard thoroughly.
Remove meat 30 minutes, before the ham is done.
Raise oven heat to 425°F.
Brush with marmalade mixture.
Pour ginger ale and 1/4 orange juice into the roasting pan.
Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
Pour cooking juices into a small sauce pan.  Stir in brown sugar; heat and let simmer.
Combine the remaining orange juice with the cornstarch.
Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
Drizzle ham slices before serving.
Bologna Griller Oven Toasted Deli Sandwich


Ingredients:
mayonnaise, ketchup, American cheese, pickles

Directions:
Preheat oven to 425*.
Spread one side of each bread slice with mayonaise. Place 4 of the bread slices on greased baking sheet, mayonaise-sides down. (Mayo on the outside browns the outer crust.]
SPREAD bread slices on baking sheet with flavorings. Top with OSCAR MAYER Meat, veggies and KRAFT Cheese; cover with remaining 4 bread slices, mayonaise-sides up.
BAKE 6 minute or until golden brown; turn over. Bake an additional 6 to 7 minute or until sandwiches are golden brown on both sides.
Falafel W/ Avocado Spread - Veggie Burgers W/ Guacamole


Ingredients:
pinto beans, monterey jack cheese, baked corn tortilla chips, green onions, cilantro, ground cumin, canola oil, avocado, tomatoes, red onion, nonfat sour cream, fresh lime juice, salt

Directions:
**To prepare patties** Place pinto beans in a medium bowl; partially mash with a fork.
Add cheese and next 5 ingredients (through egg white]; stir until well combined.
Shape bean mixture into 4 (1/2-inch thick] oval patties.
Heat oil in a large nonstick skillet over medium-high heat.  Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
**To prepare spread** Combine avocado and next 5 ingredients (through salt], stirring well.
**To serve** Place 1 patty in each pita half.  Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.
Super Strawberries & Cream Bread


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, butter, sugar, light brown sugar, eggs, sour cream, vanilla, strawberries, fresh blueberries, walnuts, fresh strawberries, all-purpose flour, sugar, butter, pecans

Directions:
Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
In small bowl, beat butter until creamy; Gradually add sugar, beat 1 minute or until light and airy; Add brown sugar; Beat in eggs, one at a time; Beat in sour cream and vanilla.
Stir into flour mixture only until dry ingredients are moistened.
Fold in chopped strawberries and nuts.
Pour into a greased and floured baking pan.  Just about any pan could probably be used (a loaf pan, springform pan, etc.], just keep in mind that the bread will rise, so you want to make sure your pan is deep enough to avoid overflowing.  I used roughly a 10.5 inch, round pan, about 2 inches deep.
Place sliced strawberries, evenly, over the top of batter.
To make the topping: Combine the flour and sugar in a bowl.
With a fork or a mixer, cut in and mix butter until consistency of cookie dough (the best way I can think to describe it].
Tear topping into little chunks and spread evenly over top of sliced strawberries.  I had just enough to cover them completely, however, as stated above, the amount you need will vary depending on the size of your pan.  If you use a bigger pan, you will need to make about a batch and a half of what is stated above for the topping. If you use a considerably smaller pan, like a loaf pan, you might want to cut the topping recipe in half.  It's hard to mess it up, so do what you think will work. :].
Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean (cooking time may vary; it took about 90 minutes in my oven].
Remove from oven and let cool for about 10 to 15 minutes.
DIG IN!
Shayk Maghsie


Ingredients:
parsley, garlic cloves, onion, green chili pepper, curry powder, cayenne pepper, black pepper, salt, plain flour, tomato puree, chopped tomatoes, curry powder, salt, black pepper, paprika, cayenne pepper, boiling water, eggplants, eggplants

Directions:
slice the eggplant in the lenght so that you have long slices
let them soak in some water and salt for a hour or 30 minute.
pat them dry and fry them in some oil till lightly brownt, or you can pop them on a baking sheet with some oil brusht on both sides and place under the grill.
it just needs to be soft and flexible so that you can roll them later on.
take the parsley, coriander, chilli pepper, garlic and onion and blend in a blender/food processer till almost smooth.
or chop it up by hand for a more rustic feeling to the kofta.
in a big bowl mix the minced meat ,spices,salt and the garlic, coriander, parsley ect mixture also put 2 tbs of plain flour so that the kofta sticks togheter.
mix it all with your hands.
now take the kofta and make finger long saugages of it.
place at one end of the eggplant and roll it up, place with the open sidedown, do this with all of them and place in a oven proof dish (i used a glass dish].
when all the rolls are made,pour the content of 1 can of chopped tomatos in top of the rolls, now make the sauce wich goes in top.
mix 500 ml of boiling water with 2 tbs of tomato puree and the spices add salt to taste aswell as spices (it is ok if the sauce taste a bit sour or not as nice as you like it, but when cookt with the eggplant and kofta it will take the taste of the kofta ect].
pour this sauce in top of the eggplant rolls.
place or a lid in top of the dish or put some silver paper in top.
now bake for 20/30 min in a pre heated oven (200 degrees celsius]
then take the lid of and let it cook for 15 min without lid on 240 degrees celsius.
this dish taste good with lebanees bread some home made chips and salad,.
i also made hummus with it, but that is tottally optinal
p.s if you put the onion garlic coriander parsley and green chillie in a food processer than add 3 tbs of plain flour -- to keep the meat firm.
Loaded Cauliflower Casserole
Category: side-dish
By Amy Smathers

Awesome low carb recipe for cauliflower. Hubby gobbled it up!

Ingredients:
6 slices turkey bacon, or more to taste
1 large head cauliflower, cut into florets
½ cup sour cream
½ cup mayonnaise
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Colby-Monterey Jack cheese, divided
1 (8 ounce) package baby bella mushrooms, roughly chopped
6 tablespoons chopped fresh chives, divided

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes. Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese. Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 346.4
Fat: 29.3 g
Saturated fat: 12.3 g
Carbohydrates: 9.2 g
Sugars: 3.5 g
Dietary fiber: 3 g
Protein: 14.4 g
Cholesterol: 63.1 mg
Sodium: 780.1 mg
Pickled Asparagus


Ingredients:
water, white vinegar, canning salt, fresh asparagus, garlic cloves, hot chili peppers

Directions:
Bring the water, vinegar, and salt to a boil for 15 minutes.
Remove all the cloves from the pickling spice (or as much as you can].
Wrap the remaining spice in a cheese cloth or tea holder and hang in the vinegar mixture.
Break off the ends of the asparagus and blanch for 1 to 1-1/2 minutes, then plunge into ice water.
Place 1 garlic clove and 1 pepper into each quart jar.  Pack the asparagus into the jars standing on end, then pour the vinegar mixture into the jars making sure its very hot at the time to ensure a good seal on the jars.
Wipe rims, place lids and screw on bands fingertip-tight.
Process in a boiling water bath for ten minutes.
Store in pantry for 2-1/2 to 3 months before use.
Crab Stuffed Chicken Breasts with Curry Sauce


Ingredients:
boneless skinless chicken breasts, onion, celery, carrot, parsley, cayenne, butter, dry white wine, butter, flour, curry powder, salt, milk, dry white wine, butter, swiss cheese, tomatoes, parsley

Directions:
Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
Sprinkle the flattened chicken breasts with salt and pepper.
Place pounded chicken"shiny" side down on a cutting board.
(When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.] Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
Roll up the breasts, tucking in the ends like an fat egg roll.
Don't worry if the ends are open a little bit, the filling won't leak out during baking.
Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
Cook stirring, for 2 minutes.
Add the milk and wine and simmer until mixture thickens, stirring constantly.
The sauce should be of a fairly thick consistency, not thin and runny.
Pour the sauce over the chicken breasts.
Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
Bake uncovered, at 375 degrees, for 45 minutes.
Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.