xiaoxl/recipe_data huggingface dataset:
Beer Battered Onion Rings
Category: appetizers-and-snacks
By kim

Beer battered onion rings - my mother-in-law taught me this. You can actually use this batter for a lot of things, like zucchini, eggplant, jalapenos, etc.

Ingredients:
2 cups all-purpose flour
1  egg, beaten
2 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons dried oregano
salt and pepper to taste
1 cup beer
3 large onions, sliced into rings
1 cup oil for frying

Directions:
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper.  Gradually add beer, stirring, until a thick batter forms.  Add more or less beer depending on the desired consistency of the batter. In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat.  When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides.  Drain on paper towels.

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

Calories: 247.6
Fat: 5.1 g
Saturated fat: 0.8 g
Carbohydrates: 40.9 g
Sugars: 5.1 g
Dietary fiber: 2.8 g
Protein: 6.7 g
Cholesterol: 31 mg
Sodium: 17.4 mg
Easy Baked Parmesan Meatballs


Ingredients:
ground beef, parmesan cheese, fresh parsley, egg, garlic clove

Directions:
Preheat oven to 375°F, Mix meat, cheese, parsley, egg and garlic., Shape into 12 meatballs., Place in foil-lined 15x10x1- inch baking pan., Bake 25 minutes or until cooked through.
Ma Maison Chicken Salad


Ingredients:
chicken breasts, tart apple, celery, capers, brown mustard, mayonnaise, lemon juice, salt, fresh ground pepper

Directions:
"Mix ingredients together. Serve as a sandwich or on a bed of lettuce."
Chinese Pork Chops
Category: main-dish
By Ben

This is a great and easy way to add flavor to pork chops, and it is always a hit at family gatherings. Just take a few minutes to make the marinade and let it sit for several hours. If cooking in the oven, set at 350 degrees F and cook for 30 minutes, or until done.

Ingredients:
½ cup soy sauce
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
½ teaspoon ground ginger
⅛ teaspoon garlic powder
6  boneless pork chops

Directions:
In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 182.5
Fat: 6.3 g
Saturated fat: 1.7 g
Carbohydrates: 11.2 g
Sugars: 9.4 g
Dietary fiber: 0.2 g
Protein: 19.6 g
Cholesterol: 47.6 mg
Sodium: 1235 mg
Betty's Key Lime Pie


Ingredients:
key lime juice, sweetened condensed milk, Cool Whip, graham cracker crumbs, powdered sugar, butter

Directions:
Put sweetened condensed milk into a bowl and slowly add the key lime juice.
Mix until creamy.
When creamy add the container of Cool Whip.
Put into graham cracker crust and refrigerate.
If desired, garnish with additional Cool Whip and chocolate curls.
For the graham cracker crust, in a bowl mix the graham cracker crumbs and powdered sugar.
Melt the butter and add to the cracker crumbs and sugar.
Mix until blended.
Reserve 1/2 cup of the crumbs for the top (if making another type of pie].
Pat the balance of the crumbs in bottom and sides of the pie tin.
Put in the refrigerator to set and get cold.
You can use this graham cracker crust recipe as with your favorite filling or bake, as with cheesecake.
Black Beans and Rice


Ingredients:
dried black beans, water, lean ham, garlic cloves, pepper, cumin, salt, bay leaf, liquid smoke, chicken broth, long grain rice, red wine vinegar, olive oil, reduced-fat cheddar cheese

Directions:
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from the heat; cover and let stand for 1 to 4 hours or until softened (I waited 4 hours].  Drain and rinse beans, discarding liquid.
Return beans to the pan.  Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired.  Bring to a boil.  Reduce heat; cover and simmer for 1 1/2 hours or until beans are tender.
Meanwhile, in a saucepan, bring broth an drice to a boil.  Reduce heat; cover and simmer for 20 minutes or until rice is tender.  Just before serving, discard bay leaf from bean mixture; add vinegar and oil (I don't know if it's supposed to be that way, but I had a lot of liquid and didn't see why I would add vinegar and oil.]  Serve over rice.  Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
Crustless Cranberry Pie
Category: desserts
By Jean

Light, super simple, and delicious dessert. Great with vanilla ice cream.

Ingredients:
1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups cranberries
½ cup chopped walnuts
½ cup butter, melted
2  eggs
1 teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 (9-inch) pie

Calories: 335.2
Fat: 17.7 g
Saturated fat: 8.2 g
Carbohydrates: 41.4 g
Sugars: 26.4 g
Dietary fiber: 2.2 g
Protein: 4.5 g
Cholesterol: 77 mg
Sodium: 172.9 mg
Eggless Tofu Spinach Quiche
Category: breakfast-and-brunch
By CookingForDummies

I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!

Ingredients:
1 (8 ounce) container tofu
⅓ cup 1% milk
½ teaspoon salt, or to taste
½ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
¼ cup diced onion
⅔ cup shredded Cheddar cheese
½ cup shredded Swiss cheese
1  unbaked 9 inch pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper. In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust. Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 287.9
Fat: 18.8 g
Saturated fat: 7.1 g
Carbohydrates: 18.5 g
Sugars: 1.8 g
Dietary fiber: 2.8 g
Protein: 12.7 g
Cholesterol: 22.1 mg
Sodium: 488.8 mg
Chocolate Silk Pie With Marshmallow Meringue


Ingredients:
cream cheese, marshmallow creme, instant chocolate pudding mix, milk, Cool Whip Topping

Directions:
In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!] of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.
Chipotle Chicken Rolls With Avocado Dipping Sauce


Ingredients:
scallions, reduced-fat cheddar cheese, garlic clove, chipotle chile in adobo, salt, pepper, phyllo dough, margarine, avocado, limes, juice of, fresh cilantro, salt, extra virgin olive oil

Directions:
Preheat oven to 400 degrees Farenheit.
Combine the ground chicken, scallions, cheese, garlic, and chipotles and season with salt and pepper.
Transfer the mixture to a sealable plastic bag.  Turn the bag into a homemade pastry bag by trimming 1 1/2 inches off one of the bottom corners of the bag.
Arrange phyllo dough with the long side closest to you on your kitchen counter, brush liberally with the melted margarine, season with salt and pepper.  Place another sheet of phyllo on top, brush with margarine again, and season with salt and pepper.  Repeat with third sheet of phyllo.
Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet.  Squeeze half the chicken mixture from the bag while moving along in a straight line from left to right.  Roll the front edge of the phyllo sheet away from you, ensasing the chicken mixture.  Continue until you have completed a long roll.  Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter.  Transfer the first log to a rimmed cookie sheet, putting the seam side down.  Repeat this process to make the second log with the remaining half of the chicken mixture.  Bake for 15 minutes, or until the logs feel firm to the touch.
While the phyllo-wrapped chicken is in the oven, cut the avacado in half and remove skin and seed.  Place in a food processor and combine with lime juice, cilantro, course salt, and about 3 tablespoons of water.  Process until the avacaodo mixture is smooth, then stream the Olive Oil into the dressing.  Season to taste.
Once the rolls are cooked, remove from oven and let them cool just enough to handle.  Cut each roll in half, then cut each half into 3 equal pieces.  Serve 3 chicken rolls per person.  With a small ramekin of the dipping sauce.
Beef-Broccoli Lo Mein


Ingredients:
fresh ginger, garlic cloves, broccoli, onions, low sodium soy sauce, brown sugar, oyster sauce

Directions:
Combine pasta and sesame oil, tossing well to coat.
Heat peanut oil in a large non-stick skillet over medium-high heat.
Add the ginger and garlic; sauté 30 seconds.
Add broccoli and onion; sauté 3 minutes.
Add steak, and sauté 5 minutes or until done.
Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is throughly heated, stirring constantly.
Baked Snapper with Chilies, Ginger and Basil
Category: seafood
By Chili Spice

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

Ingredients:
1 (1 1/2 pound) whole red snapper, cleaned and scaled
½ cup fresh basil leaves
2 tablespoons peanut oil
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2  red chile peppers, sliced diagonally
1  yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water
2  tomatoes, seeded and sliced
5 leaves basil

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line a roasting pan with aluminum foil. Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet. Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes. Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 whole snapper

Calories: 277
Fat: 9.4 g
Saturated fat: 1.7 g
Carbohydrates: 10.6 g
Sugars: 7.1 g
Dietary fiber: 1.5 g
Protein: 36.8 g
Cholesterol: 62.4 mg
Sodium: 630.2 mg
Taco Filled Pasta Shells


Ingredients:
lean ground beef, cream cheese, jumbo pasta shells, butter, margarine, salsa, cheddar cheese, tortilla chips, sour cream, green onions

Directions:
In large skillet, cook beef until no longer pink.  Drain.
Add taco seasoning and prepare to package directions.
Add cream cheese, cover and simmer for 5-10 minutes until cheese is melted.  Stir well.
Cool meat mixture for 1 hour.
Fill each shell with about 3 Tablespoons of meat mixture.
Grease (2]  9 inch square baking dishes, and place 12 shells in each dish.
Mix salsa and taco sauce and spoon 1/2 over shells in both dishes.
If not freezing: Cover with foil and bake at 350 for 30 minutes.  Uncover, sprinkle with Cheddar cheese and tortilla chips (if using].  Bake 15 min until cheese is melted.  Serve with sour cream and onions.
To use frozen shells: Omit cheddar and tortilla chips before freezing.  Thaw in refrigerator 24 hours  Bake at 350 degrees for 40 minute  Add cheese and chips and cook another 10 minute.
Chocolate Mint Fudge


Ingredients:
sweetened condensed milk, vanilla extract

Directions:
in heavy saucepan over low hear, melt chocolate chips w/ 1 cup sweetened condensed milk and vanilla.
Spread half of the mixture into a wax paper-lined 8 or 9 in square pan; chill 10 minutes or until firm.
Reserve remaining choloate mixture at room temperature.
IN another heavy saucepan over low heat, melt white confectioner's piecees with remaining sweetened condensed milk (mixture will be thick].
Stir in peppermint extract and food coloring (if desired].
Spread this mixture on chilled chocolate layer; chill 10 minutes longer or until firm.
Spread reserved chocolate mixture over the mint layer.
Chill 2 hours or until firm.
Iced Vanilla Tea


Ingredients:
tea bags, sugar, water

Directions:
"Boil  tea bags with 4c. water in microwave for 7min.  Cover and let steep for 30-45min.  Add sugar to hot tea mixture, stir.  Pour tea into 2 quart pitcher, fill with water, stir.  Pour over a glass of ice and enjoy!"
Milanesa


Ingredients:
top round steaks, garlic powder, onion powder, flour, egg, salt, pepper, olive oil

Directions:
Heat Oil.
Salt and Pepper flour on one plate.
Make Egg Wash.
Crush Saltines, I use a food processor, adding in garlic powder, onion powder and pepper. Put crumbs on another plate. (No need to add salt as the saltines are salty enough.].
I usually cut the steaks in half to fit in the frying pan, but you can leave them in one big piece if the steaks will fit in yours.
Dip steak in flour, then egg then cover with saltine crumbs.
Fry in oil for about 3-5 minutes on each side until nicely browned. It won't take long because the steaks are so thin.
Drain on Paper Towels.
OPTIONAL: Serve with Avocado, Pico de Gallo, Salad, Rice and/or Beans and sprinkle steaks with lemon juice.
Easy Lasagna Casserole


Ingredients:
sour cream, hamburger, tomato sauce, onion, cream cheese, cheddar cheese, mozzarella cheese

Directions:
Boil and drain noodles until tender, but not mushy, you want them flexible, but not totally limp, cook them, don't over cook them.
Add in cream cheese and sour cream, enough to coat the noodles.
Brown and drain hamburger and onion.  Mix in the rest of the ingredients with the noodle mixture, being careful not to tear them up.
Top with lots of shredded cheddar and mozzarella.
Bake at 350~ for 20 minutes.
Asparagus Chicken


Ingredients:
boneless skinless chicken breasts, asparagus spears, mayonnaise, cheddar cheese, lemon juice, pepper

Directions:
Cut chicken into bite sized pieces., Sprinkle chicken with pepper., Cook chicken in hot oil till white, about 10 minutes then drain., Put asparagus in medium sized baking dish., Mix soup, lemon juice, mayo and chicken and pour onto asparagus., Top with cheese., Cover and bake at 375°F for 30 minutes or untill bubbly.
Super Bowl Wedge


Ingredients:
olive oil, mozzarella cheese, provolone cheese, red onion, oregano

Directions:
Slice a long loaf of Italian bread horizontally.  Cut sides of the bread are sprinkled very lightly with good olive oil.
Then begin layering the deli foods of your choice:  ham, Genoa salami, pepperoni for slicing, mozzarella cheese, roasted peppers, red onion rings, sprinkling every other layer with olive oil and oregano.
When layering is complete, the loaf is wrapped tightly in heavy-duty aluminum foil.  (This much can be done ahead of time.].
Bake in a preheated 350 degree oven until hot, about 30 minutes.  Slice into individual servings and enjoy!
Tasty Oven Fried Potatoes


Ingredients:
baking potatoes, parmesan cheese, salt, garlic powder, paprika, ground black pepper

Directions:
Peel potatoes and cut into 1 inch cubes (can be cut smaller if you have little ones].
Place potatoes in a large resealable plastic bag.
Combine Parmesan cheese, salt, garlic powder, paprika and pepper; add to potatoes.
Seal the plastic bag and carefully shake to coat the potatoes with the spice mixture.
Coat a 15 x 10 inch pan with a thin coating of vegetable oil (do not use a vegetable oil spray].
Spread potatoes evenly in a single layer in the pan.
Bake uncovered at 375 degrees for 40 - 50 minutes until potatoes are tender.
Chive and Dill Muffins
Category: bread
By Laka kuharica - Easy Cook

Savory muffins ideal for a weekend breakfast.

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cayenne pepper
¼ cup chopped fresh chives
¼ cup chopped fresh dill
1 ½ cups plain yogurt
2  large eggs
3 tablespoons butter, melted

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill. Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter. Pour 1/3 cup batter into each prepared muffin cup. Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 142.3
Fat: 4.5 g
Saturated fat: 2.4 g
Carbohydrates: 20.7 g
Sugars: 3.5 g
Dietary fiber: 0.8 g
Protein: 4.7 g
Cholesterol: 40.5 mg
Sodium: 382.5 mg
Carrot and Raisin Salad---Moroccan Style


Ingredients:
lemon juice, sugar, paprika, ground cumin, cinnamon, salt, cayenne pepper, olive oil, fresh parsley leaves, raisins, lettuce

Directions:
Slice carrots into about three pieces.
Cook carrots in boiling water until crisp-tender, about five minutes.
Drain, rinse with cold water and drain again.
While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
Stir to dissolve sugar and salt.
Stir in olive oil, parsley and raisins.
Add carrots and toss to combine.
Cover and chill for at least one hour to blend flavors, stirring occasionally.
Serve on a leaf of lettuce, if desired.
Sun Tea


Ingredients:
sugar, Splenda sugar substitute, water, lemon wedge

Directions:
You will also need: 1 gallon container or jug, with a screw on lid.
About 9am, fill your pitcher with the water, and tea bags.
The reason for the screw on top, is so that ants don't get to the tea.
Let the tea sit in the sun for most of the day, a prime full sun location is best.
When bringing the tea in, boil one cup, and then mix it with the sugar (but, in the summer, the heat from outside can be enough to dissolve the sugar].
Boiling the cup of tea only helps to make dissolving the sugar easier.
Combine the sugar, tea, and more water to make one gallon.
Serve with thick 1 1/2" wedges of lemon.
It usually takes 4-6 hours of being in the sun, in order to steep.
You can eye ball the tea, and bring it in, after the tea looks dark enough.
Since the tea is best served cold, put it in the fridge right away.
It does not last as long as boiled tea for some reason.
And I usually leave the tea bags in the jug until the tea is gone.
Then, I take the tea bags and sprinkle them in my flower garden, or over my roses.
Try This Delicious Pie Crust (Vegan)


Ingredients:
unbleached flour, salt, coconut oil, apple cider, cold water

Directions:
Note: I used a food processor to prepare the pie crust.
Sift the flour and salt directly into the food processor bowl.
Add the coconut oil to the processor and blend until the pieces are the size of small peas.
Add the raw apple cider and 3 tablespoons of the cold water. Process until the mixture comes together and forms a ball. If it's too wet, add a little more flour (about 2 tablespoons]. If it's too dry, add another tablespoon of water.
Gather the ball and wrap it in plastic wrap and refrigerate 30 minutes.
Roll the dough out on a floured board and place in pie pan.  Proceed with your pie recipe as directed.
Tip: It was much easier for me to roll the crust out between two pieces of waxed paper.
Bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions.
Citrus Baklava


Ingredients:
walnuts, brown sugar, ground cinnamon, tangerine peel, phyllo pastry sheet, butter, water, sugar, honey, tangerine, cinnamon stick

Directions:
Preparation:
Grease a 9 x 13-inch baking pan with butter. Unroll the first roll of phyllo pastry sheets. Lay two sheets of phyllo in the bottom of the pan. Lightly brush the top layer with melted butter. Add two more sheets and brush the top with butter. Continue adding sheets two at a time until you've laid down a total of 18. (You may want to keep the pastry covered with a damp paper towel prevent them from drying out.].
Distribute with a spoon  half the nut mixture evenly across the top layer of phyllo. Add four more sheets, two at a time as before on top of the nut mixture. Spoon the remainder of the nut mixture on top of that.
Continue building the baklava with the remaining phyllo sheets, two at a time, brushing the top of each pair with melted butter. Drizzle any remaining butter over the top.
With a sharp knife, make five lengthwise cuts, cutting through only the top layers. Do not cut through the nut mixture. Make a series of diagonal cuts to form diamonds, again cutting only through the top layers. Bake at 400*F. for 15 minutes, then at 300*F. for 40 minutes until golden.
While the baklava is baking, make the syrup:
Combine the syrup ingredients in a saucepan and bring to a boil. Allow to boil gently for about 10 minutes, then reduce the heat, and let simmer until syrup begins to thicken. Set aside to cool. Remove the cinnamon stick.
Pour the cooled syrup over the hot baklava. With a sharp knife, cut the baklava along the scoring marks, slicing through to the bottom. This dish is best if made the day before you serve it. Enjoy!
Strawberry Lemonade Slush


Ingredients:
fresh strawberries, sugar, water, fresh lemon juice

Directions:
Stir strawberries and sugar together and let stand 30 minutes.
Process half of strawberries, 1 cup water, 3/4 cup lemon juice and 2 cups ice cubes in a blender until smooth.  Repeat with remaining ingredients.
Serve immediately.