xiaoxl/recipe_data huggingface dataset:
Pork Chops with Dill Pickle Marinade
Category: main-dish
By Karen

Marinate center-cut pork chops in the pickling liquid of store-bought dill pickles: sounds strange, but it's a winner!

Ingredients:
4  center cut pork chops
1 cup dill pickle juice
salt and pepper to taste

Directions:
Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator at least one hour, but I recommend from 8 to 24 hours. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Drain pork chops and discard marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 16 mins
Total time: 8 hrs 21 mins
Yields: 4 servings

Calories: 3.8
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 1.1 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 1113 mg
Crockpot Cinnamon Roasted Almonds


Ingredients:
pure vanilla extract, granulated sugar, light brown sugar, ground cinnamon, kosher salt, water

Directions:
Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds and toss until they are all completely coated. Pour almonds into slow cooker. Add remaining ingredients (except the water] to slow cooker and stir with almonds until they are well coated.
Set slow cooker to low temperature. Cover. Cook 4-5 hours, stirring occasionally (at least once an hour]. After 3 hours add 1/4 cup water to slow cooker and stir well.  Cover and cook for the last hour (or two], stirring occasionally. Almonds are done when the coating begins to harden.
Spoon almonds onto parchment paper or silpat mats. Allow to dry. Serve and enjoy!
NOTES: Recipe can be halved. If you prefer you divide these onto 2 cookies sheets and can toss these in the oven at 250°F for 45-55 minutes, stirring occasionally.
Sunset Sourdough Starter


Ingredients:
low-fat milk, skim milk, plain yogurt, all-purpose flour

Directions:
Fill a 3 to 6-cup container with hot water and let it stand. In a pan, heat the milk to 90-100 deg.F. on thermometer. Remove from heat and stir in yogurt.
Drain water from container, wipe dry, and pour in milk-yogurt mixture. Cover tightly; if using a screw-top jar with a metal lid, place a double layer of plastic wrap over mouth of jar before screwing on lid. Let stand in a warm place (80-90 deg F.].
After 18-24 hours, starter should be about the consistency of yogurt - a curd forms and mixture doesn't flow readily when container is slightly tilted. (It may also form smaller curds suspended in clear liquid]. If some clear liquid has risen to top of milk, simply stir it back in . However, if liquid has turned light pink, milk is beginning to break down - discard and start again.
After curd has formed, gradually stir in flour until smooth. Cover tightly and let stand in a warm place (80-90 deg F.] until mixture is full of bubbles and has a good sour smell (2-5 days].
If clear liquid forms during this time, stir it back into starter. But if liquid is pink, spoon out and discard all but 1/4 cup of starter, then blend in a mixture of 1 cup each warm skim milk or low-fat milk (90-100 deg F.] and flour. Cover tightly and let stand again in a warm place until bubbly and sour smelling.
To store, cover and refrigerate.
Always bring your starter to room temperature before using it (this takes 4 to 6 hours].
To maintain an ample supply, replenish your starter every time you use it with equal amounts of warm milk and flour. Use the same type of milk and flour to maintain consistency. Cover tightly and let stand in a warm place for several hours or until bubbly; then cover and refrigerate.
If you bake regularly, your starter will stay lively. If you don't bake often, it's best to discard about half your starter and replenish it with warm milk and flour about every 2 months.
Ultimate Chocolate Fudge


Ingredients:
sugar, chocolate chips, evaporated milk, mini marshmallows, margarine, vanilla

Directions:
Preliminarily:  prepare all the chocolate by chopping into small pieces.
Dissolve sugar and margarine in milk in a med. saucepan.  Put a lid on it and heat on medium until it begins to boil.
Remove lid and stir for 5 minutes.
Remove from heat.
Add marshmallows, then all the chocolate and stir until smooth.
Add vanilla (and nuts].
Line both a 9x13 inch pan and an 8x8 pan with wax or parchment paper.
Divide and press fudge into pans.
Cool completely before cutting into small squares.
Ladyfinger Cheesecake
Category: desserts
By Mrs. Cifaloglio

This cheesecake can be put together in 15 minutes. Impress your guests and place it on a pedestal cake dish! Blueberry pie filling will work well, too!

Ingredients:
3 (3 ounce) packages ladyfingers
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup white sugar
1 pint heavy whipping cream
1 (21 ounce) can cherry pie filling

Directions:
Place ladyfingers on the bottom and around the edge of a 9 inch springform pan. In a medium bowl, whip cream until peaks form. In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream. Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture. Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.

Yields: 12 servings

Calories: 491.1
Fat: 32.1 g
Saturated fat: 19.6 g
Carbohydrates: 45.4 g
Sugars: 16.8 g
Dietary fiber: 0.5 g
Protein: 6.6 g
Cholesterol: 149.6 mg
Sodium: 186.4 mg
Deviled Eggs With Capers


Ingredients:
hard-boiled eggs, Martha Stewart's Hard Boiled Eggs 101, peppercorn, capers, mayonnaise, Dijon mustard, kosher salt, sugar, capers

Directions:
Slice the eggs in half from top to bottom.
Scoop the yolks into a medium mixing bowl and lay the whites aside.
Place the peppercorns into a pepper mill and grind fine.
Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
Pipe the mixture into each of the white halves.
Finish garnish with capers.
Chill for at least 1 hour in the refrigerator before serving.
Cucumber and Tomato Salad


Ingredients:
kirby cucumbers, plum tomato, lemon juice, olive oil, garlic clove, red onion, fresh parsley, dried dill

Directions:
Finely chop the vegetables., Lightly mix with the remaining ingredients., Refrigerate for 2 – 4 hours and adjust salt and pepper to taste.
Cherry Bomb Martini !


Ingredients:
Kahlua, irish cream

Directions:
In a cocktail shaker filled with ice add the ingredients and shake till well chilled.
Pour into a martini glass with or without the ice.
Orange Salad Dressing (Or Any Citrus)


Ingredients:
apple cider vinegar, olive oil, sugar, pepper, kosher salt

Directions:
Place all the ingredients in a container., Shake., Dress your salad.
Whole Wheat Pizza Dough
Category: bread
By rosey cheeks

This is an easy recipe that is also healthy!

Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 ¼ teaspoons instant yeast
½ teaspoon white sugar
¼ teaspoon salt
¾ cup warm water
2 tablespoons olive oil

Directions:
Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes. Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 187.2
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 31.1 g
Sugars: 0.5 g
Dietary fiber: 3.2 g
Protein: 5.2 g
Sodium: 99.7 mg
Turkish Chicken


Ingredients:
chicken thighs, olive oil, cumin, paprika, cinnamon, coarse salt, turmeric

Directions:
1] Mix all seasoning with oil in a bowl.
2] Place chicken pieces in bowl and toss to coat.
3] Place in fridge for 10 min.
4] Preheat oven to 450.
5] Place chicken on one layer on a pan. Roast for 10 minute.
6] Pour 1/4 cup of fruit juice (I ususally use cranberry or orange] on top.
7] Roast for another 10 minute.
8] Test that chicken is done by cutting one of the thickest pieces. Enjoy!
Splenda Brown Sugar Substitute


Ingredients:
Splenda sugar substitute, molasses

Directions:
Mix Splenda with molasses, stirring with a fork until well mixed and then further mixing with fingertips until it is of a brown sugar consistency.
Measure and use as you would brown sugar.
(24 grams Carb in 1 cup Splenda; 16 grams Carb in 1 Tbls molasses= 40 grams Carb per 1 cup brown sugar substitute].
Soft Raisin Bread


Ingredients:
bread flour, sugar, salt, egg, water, warm water, dry yeast, unsalted butter, raisins, cinnamon, walnuts

Directions:
Dissolve dry yeast in warm water.Drain raisins and dry with paper towel. Set aside.
Add flour, sugar, salt(and cinnamon, option] to food processor(use a bread blade] and pulse a few times.
Add yeast solution and covered with the flour.
Start food processor and run for 90 seconds.Within 30 seconds add egg and water solution with the same speed.
Stop machine and add butter and mix well by hand.
Start machine again and run for 40 seconds.
Take out dough to a bowl, and add raisins (and nuts], mix well by hand. Roll and put in the bowl.Cover with prastic wrap, let rise in a warm place(at 28C] until doubled in size (about 40 to 50 minutes].
Punch dough and rolled again.Cover dough and rest for 20 minutes.
Make dough 15cmx25cm size and roll up.
Grease a loaf tin (22 x 10 x 10 cm] and put dough.Put loaf tin into a prastic bag and rise in a warm place(at 38c] for 40 mins or until the top of dough is just above the loaf tin.
Bake for 30-40 minutes at 375F(or 180-200C].
Poppy-Seed Bread


Ingredients:
flour, baking powder, poppy seeds, salt, sugar, milk, eggs, vanilla flavoring, sugar, vanilla flavoring

Directions:
Mix all ingredients in list before orange juice with mixer., Pour into two large greased loaf pans., Bake about 1 hour on 350 degrees F., Cool for 10 min., Poke holes with tooth pick all over breat., Poor Glaze over bread., Continue cooling for 30 minutes.
Pizza Quiche


Ingredients:
tomato sauce, ground beef, onion, mushroom, green pepper, mozzarella cheese, oregano, eggs, milk

Directions:
Spread tomato sauce over pie shell.
Saute ground beef, onions, mushrooms and green pepper until beef is mostly browned.
Spread into pie crust.
Top with Mozzarella and oregano.
Combine eggs, milk and cream, pour over pie.
Bake at 375F for 30 minutes or until set.
20 Min. Sour Cream Chicken Enchiladas


Ingredients:
diced green chilies, sour cream, green onion, flour tortillas

Directions:
Heat tortillas in oil (corn or flour] and drain.
Place 1 T of mixture in the middle and roll up -- line them all up in a casserole and when done -- pour what's left over on top and cover with cheese.
Bake 350 for 20 minutes.
Top with salsa or any relish you like.
P.S.  I make my own soup.  I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper.  I cook this about 2 min while stirring with a whisk as it thickens.
Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt] and some chopped jalapenos.  After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion.  We serve salsa on the side.
Perfect Pumpkin Spice Bread


Ingredients:
all-purpose flour, sugar, dark brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, ground allspice, ground ginger, lemon peel, pumpkin puree, milk, eggs, olive oil, walnuts, raisins

Directions:
Preheat oven 350°F.
In a large mixing bowl combine flour, sugar, baking soda, baking powder, and salt.
In another bowl combine brown sugar, cinnamon, nutmeg, cloves, allspice, ginger, pumpkin puree, milk, eggs, and oil mix thoroughly, then combine dry mix half at a time (add walnuts and raisins at this time, mix will be thick paste like.
Pour batter in to two greased 9x5x3 loaf pans.  Bake at 350°F for 65 to 70 min or till a toothpick inserted in the center comes out clean.
Cool for 10 to 15 min on wire rack, remove from pans and thoroughly cool on wire rack.  Wrap and store overnight before slicing.
Little Peanut Butter Party Tarts


Ingredients:
butter, cream cheese, flour, crunchy peanut butter, egg, brown sugar, dark corn syrup, salt, vanilla, butter

Directions:
Pastry directions:
Combine softened butter and cream cheese and cut-in flour for pastry.  Knead dough slightly and shape into a ball.
Refrigerate dough for 2-3 hours until well chilled, for easier handling.  Or stick the dough in the freezer to cut down on the chill time!
Divide well chilled dough into 24 small balls and press into mini muffin pans or tart shells.
Filling directions:
Preheat oven to 375 degrees or to 350 degrees for dark pans.
Blend peanut butter and beaten egg ~ combine with all other ingredients.
Pour into pastry-lined pans, filling about 3/4 full.
Bake at 375 degrees, or 350 degrees if pan is dark, for about 16-18 minutes, until filling is set and pastry is nicely browned.
When cool sprinkle filling with confectioner’s sugar.
Makes 24 tarts.
Vegan Chocolate Frosting


Ingredients:
chocolate chips, vanilla extract, sea salt

Directions:
In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
Stir in agave, vanilla and salt.
Place frosting in freezer for 15 minutes to cool.
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
Frost over cake, cupcakes or between cookies.
Baked Chocolate Donuts
Category: bread
By Darkzule

Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.

Ingredients:
2 cups all-purpose flour
1 ½ cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups 2% milk
1 large egg, lightly beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil
6 teaspoons vanilla extract, divided
6 cups confectioners' sugar
4 tablespoons hot water, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well. Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl. Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined. Spoon batter into the prepared donut pans, filling each well 3/4 full. Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan. Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze. Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.

Prep time: 25 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 30 donuts

Calories: 189.2
Fat: 1.8 g
Saturated fat: 0.8 g
Carbohydrates: 42.4 g
Sugars: 35.2 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 9 mg
Sodium: 122.7 mg
Key Lime Pie Mini Dessert
Category: desserts
By lutzflcat

This dessert is light, refreshing, a little tangy, and a little sweet. It has the luscious taste of key lime pie with the lovely presentation of a parfait. Everybody has room for a mini dessert, and they're the perfect end to a holiday party or even a sweet finish to a game day get-together. Garnish with whipped cream, grated lime zest, and leftover graham cracker crumbs.

Ingredients:
1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon white sugar
1 (8 ounce) package reduced-fat cream cheese, softened
½ cup low-fat vanilla Greek yogurt
½ cup fat-free sweetened condensed milk
¼ cup key lime juice
1 drop green food coloring, or as needed

Directions:
Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside. Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each. Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 10 mini desserts

Calories: 179.4
Fat: 8.5 g
Saturated fat: 4.9 g
Carbohydrates: 21.1 g
Sugars: 15.3 g
Dietary fiber: 0.3 g
Protein: 4.9 g
Cholesterol: 24.5 mg
Sodium: 166.8 mg
Easy Black Bean Dip or Sandwich Spread


Ingredients:
black beans, tomatoes, lime, juice of, fresh cilantro

Directions:
Puree all of the ingredients in a food processor.
As a sandwich filler, serve on whole-wheat bread with fresh spinach and sliced tomato.
As a dip, serve with fresh veggies such as baby carrots, cukes and red bell pepper slices.
BBQ Teriyaki Pork Kabobs
Category: world-cuisine
By Fâché

A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!

Ingredients:
3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
¼ teaspoon ground ginger
3  portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12  cherry tomatoes
12 bite-size chunks fresh pineapple

Directions:
In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours. In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 50 mins
Yields: 6 servings

Calories: 297
Fat: 17 g
Saturated fat: 4.4 g
Carbohydrates: 17.6 g
Sugars: 8 g
Dietary fiber: 2.3 g
Protein: 19.4 g
Cholesterol: 47.6 mg
Sodium: 867.2 mg
Beans, Tomatoes, and Spinach


Ingredients:
garlic, onion, cannellini, diced tomatoes, ground black pepper, water

Directions:
In non-stick skillet (10 inches or so], over medium heat, saute garlic and onion until tender.
Add spinach and water to skillet, reduce heat to medium-low, cover, and cook just until spinach is wilted (about 3 minutes].
Add beans and tomatoes (as well as pepper and any other optional spices], cover, and simmer 15-20 minutes.
Allow to cool, and enjoy!
Fast Focaccia


Ingredients:
biscuit mix, milk, garlic-flavored olive oil

Directions:
Reserve 1 teaspoon seasoning in small cup. Put remaining seasoning into large bowl. Add biscuit mix. Stir. Make a well in centre.
Add milk to well. Stir until just moistened.
Brush 9 x 9 inch pan with 1 tablespoon olive oil. Press dough into pan. Poke indentations on surface of dough with fingers. Drizzle remaining olive oil over dough. Sprinkle with reserved seasoning.
Bake in 400ºF oven for about 25 minutes until golden, and wooden pick inserted in centre comes out clean. Let stand in pan for 15 minutes. Cut into 4 squares. Cut squares in half diagonally, for a total of 8 triangles.
Fluffy Swedish Pancakes
Category: breakfast-and-brunch
By StanleysRock

Sweet and fluffy crepes are a big hit in my home. These crepes have 4 eggs; I love to sneak in a little extra protein in my kids first thing in the morning!

Ingredients:
4  eggs
1 cup milk
½ cup warm water
3 tablespoons white sugar
1 cup all-purpose flour
½ teaspoon salt
½ cup butter, melted
1 tablespoon butter, melted, or as needed

Directions:
Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter. Stream the melted butter into the batter while continuing to beat. Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter. Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage. Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 crepes

Calories: 480.9
Fat: 32.4 g
Saturated fat: 18.8 g
Carbohydrates: 36.5 g
Sugars: 12.7 g
Dietary fiber: 0.8 g
Protein: 11.8 g
Cholesterol: 259.5 mg
Sodium: 571.1 mg
South American Jugo - Fresh Fruit Drink


Ingredients:
lemons, limes, cold water, caster sugar

Directions:
Place all the ingredients in a liquidizer & blend until completely smooth., Add more sugar if you like --, Serve immediately in tall glasses.