xiaoxl/recipe_data huggingface dataset:
Slow Cooker Lamb Chops
Category: meat-and-poultry
By walliser

Tender lamb chops slow cooked in a deep and rich red wine reduction gravy.

Ingredients:
½ cup red wine
½  sweet onion, roughly chopped
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
4  garlic cloves, minced
1 tablespoon ground thyme
1 tablespoon dried rosemary
2 teaspoons ground basil
1 teaspoon salt
1 teaspoon coarse ground black pepper
¼ cup tapioca starch
1 ½ pounds sirloin lamb chops, room temperature

Directions:
Combine red wine and onion in a slow cooker. Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes. Dip lamb chops in the mustard mixture and massage until fully coated. Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top. Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.

Prep time: 15 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 50 mins
Yields: 1 1/2 pounds of lamb chops

Calories: 208.8
Fat: 7.7 g
Saturated fat: 3.6 g
Carbohydrates: 18.5 g
Sugars: 9.4 g
Dietary fiber: 1 g
Protein: 13 g
Cholesterol: 43.6 mg
Sodium: 550.5 mg
Lamb Do Piaza (Lamb With Onions)


Ingredients:
onions, garlic cloves, fresh ginger, water, cinnamon sticks, whole cardamom pods, whole cloves, boneless lamb shoulder, ground coriander, ground cumin, plain yogurt, cayenne pepper, salt, garam masala

Directions:
Cut three of the onions into thin sliced half rings, cut the fourth finely. Keep the two types of onions separate.
Put the garlic and ginger into a blender add 100ml of the measured water and blend until fairly smooth.
Heat the oil in a wide heavy saucepan over a medium heat. When hot, put in the sliced onions. stir and fry for 10-12 minutes until the onions turn a reddish-brown colour. You may have to turn the heat down towards the end of this cooking period.
Remove onions when cooked and spread them on a paper towel lined plate.
Put the cinnamon, cardamom and cloves into he hot oil. Stir them for about 5 seconds, now put in the meat and brown the meat on one side.
Turn it over and brown on the other side. Remove the meat and put in a bowl.
Put the chopped onion into the remaining oil. Stir and fry on a medium heat until the pieces turn brown at the edges. Add the garlic-ginger paste. Stir and fry it until all the water has boiled away and you can see the oil again. Turn the heat down and add the coriander and cumin. Stir for 30 seconds.
Now add 1 tablespoon of yoghurt, stir and blend, add all the yoghurt this way, blending well.
Put all the meat and accumulated juices and remaining water into the pan. Add the cayenne and salt, simmer, covered on a low heat for 40 minutes or until the meat is tender.
Add the fried onions and the garam masala. Stir to mix.
Cook, uncovered for another 2-3 minutes.
Turn off the heat and let the pan sit for a while. the fat will rise to the top, remove it.
This dish is great prepared ahead of time and reheated.
Whole Wheat Oatmeal Chocolate Chip Muffins
Category: uncategorized
By fabeveryday

The secret to these whole wheat muffins being so moist and fluffy is the addition of plain Greek yogurt.

Ingredients:
½ cup unsalted butter, softened
¾ cup packed brown sugar
¾ cup nonfat plain Greek yogurt
1 large egg
½ teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned oats
1 cup semi-sweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth. Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full. Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 265
Fat: 12.8 g
Saturated fat: 7.6 g
Carbohydrates: 35.3 g
Sugars: 22.2 g
Dietary fiber: 3 g
Protein: 5.1 g
Cholesterol: 35.8 mg
Sodium: 132.2 mg
Taco! Taco! Soup


Ingredients:
ground beef, onion, potato, carrots, tomato sauce, red kidney beans, white beans, corn, Rotel Tomatoes, tomatoes, water, acini di pepe pasta, cheese, sour cream

Directions:
Brown ground beef in a large pot, drain grease.
Add all remaining ingredients and mix well.
Bring to a boil, lower heat to med and simmer for 30-40 minutes or until potatoes and carrots are tender (make sure you do not cut them in chunks or it will take too long to cook, just dice them].
Salt and pepper to taste.
Serve over fritos and cheese, top with sour cream!
mini cheesecakes


Ingredients:
cream cheese, sugar, vanilla, eggs

Directions:
preheat oven to 325 degrees f., line muffin trays with paper cups., place a cookie in the bottom of each cup., combine cheese, sugar, vanilla and eggs., fills each cup about 3/4 full., bake about twenty minutes., cool and top with pie filling.
My Favorite Beef N Cheese Enchiladas


Ingredients:
ground beef, rice, green onion, cilantro, flour tortillas

Directions:
Prepare taco meat per package directions, set aside.
Prepare taco rice per package directions, set aside.
Heat 12 tortillas, (one at a time] in a skillet until browned on both sides to your liking, set aside.
Pre heat oven to 350 F.
Spray the bottom of a large casserole dish with cooking spray.
Place taco meat, cooked rice, 1/4 cup green onion, 1/4 cup cilantro, 1 cup cheese, and half of the can of enchilada sauce in a large bowl and mix well to combine.
Spoon mixture into tortillas, one at a time and roll each one up.
Place in a single layer, seam side down in casserole dish.
Top with remaining enchilada sauce, cheese, green onions and cilantro.
Bake uncovered at 350 for 25 minutes.
Fran's Caramel Apples


Ingredients:
margarine, brown sugar, salt, sweetened condensed milk, vanilla, apple

Directions:
Add all ingredients (except vanilla] to a saucepan.
Cook; stirring constantly on medium heat until the mixture reaches 235* (firm ball stage].
Stir the vanilla into mixture after you take this off the heat.
Roll apples in caramel mixture and set on wax paper to cool.
Makes 2 ½ lbs caramels or about 20 small apples.
Fool- Proof White Rice


Ingredients:
water, extra virgin olive oil, butter, kosher salt

Directions:
Bring water to a boil., Add oil, salt, and rice. Stir, cover with lid, and reduce heat to low., Simmer for 15 minutes., Turn off heat, remove lid, and fluff with a fork. Serve immediately.
Sugarless Plum Jam


Ingredients:
"Italian plums"

Directions:
Combine the plums and apple juice in a heavy saucepan or small stockpot.  Cook, uncovered, over moderate heat until thick, about 1 hour. (Stir occasionally so it doesn't stick or burn.].
Ladle into hot sterilized jars and seal.  Allow to cool thoroughly.
Keep in the refrigerator for up to 3 months.
Cottage Cheese


Ingredients:
milk, vinegar, salt, milk

Directions:
Heat milk until about to boil.  Remove from heat, stir in vinegar, and set aside to cool for half an hour.  NOTE: As the milk curdles, slightly greenish whey will form alongside the milk curdles.  This is normal.
Line a sieve/colander with cheesecloth, pour the cheese in, and let the whey drain.  Hold the ends of cheesecloth together and squeeze lightly to drain more of the whey.  Set whey aside if saving.
Run cool water over sieve/colander for a few minutes, stirring cheese with your fingers as you rinse the cheese.  Allow to drain further for 10 minutes.  Cheese is ready to be used or stored in the fridge in a clean, covered container.  For a more commercial taste and texture, you will need to add some salt and cream (or milk for a lower fat alternative].
Pasta With Crab for One Person


Ingredients:
butter, leek, garlic clove, zucchini, fresh crabmeat, lime juice, fresh ground black pepper, sour cream, yogurt

Directions:
Cook pasta according to packet directions, drain set aside and keep warm.
Melt the butter in a nonstick frying pan over medium heat and add leek and garlic, and cook for 3-4 minutes or until leek is soft.
Add zucchini and cook for 2 mins longer.
Add pasta, crab meat and lime juice and black pepper to taste and cook for 3-4 mins until heated through.
Remove from heat and stir in sour cream or yoghart and serve immediately.
Sprinkle with parmesan cheese and serve with crusty bread if desired.
Whole Grilled Trout
Category: seafood
By Trina Cosgrave

Whole trout stuffed with herbs and flavorings, then grilled directly on grates, produces flavorful, flaky, tender fish with tasty crispy skin.

Ingredients:
2  whole trout, cleaned
1 tablespoon olive oil, divided
1 pinch coarse sea salt to taste
1 pinch ground black pepper
½  lemon, thinly sliced
½  sweet onion, thinly sliced
1 clove garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities. Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 whole trout

Calories: 242.1
Fat: 11.2 g
Saturated fat: 2.6 g
Carbohydrates: 3.8 g
Sugars: 0.8 g
Dietary fiber: 1.1 g
Protein: 31 g
Cholesterol: 91.8 mg
Sodium: 156.1 mg
Peach Cobbler


Ingredients:
margarine, sugar, flour, baking powder, milk

Directions:
Melt margarine in a 2-quart baking dish., Sift dry ingredients., Add milk., Pour this mixture over margarine., Do not stir., Place peaches and syrup on top of this., Bake in 350 degree oven until brown., About 40 minutes.
Southern Cornbread Dressing in Acorn Squash


Ingredients:
butter, onion, celery, chicken broth, dried sage, dried thyme, black pepper, eggs, acorn squash, butter

Directions:
Preheat oven to 400°F.
In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
Add chicken broth, sage, thyme  and pepper to taste and cook over medium heat for 1 minute.
In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine.  If the mixture is dry or crumbly looking, add broth until it will hold together.
Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.].
Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
Generously brush insides of squash with melted butter.
Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish.  Drizzle on any remaining melted butter.
Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through.  If desired, remove foil during the last 10 minutes to brown up the top.
Sweet Red Pepper Gyro Sauce


Ingredients:
tomato puree, sugar, cider vinegar, olive oil, onion, green bell peppers, cubanelle pepper, tomatoes, hot water

Directions:
In a bowl, combine tomato puree, sugar, and vinegar; set aside.
Heat oil in a skillet over medium high heat; saute onions until their edges start to brown.
Add sliced peppers, season with salt and pepper to taste, and saute  over medium low for 2 or 3 minutes.
Stir in tomatoes.
Stir in the tomato puree mixture.
Add 1 cup hot water and simmer until sauce thickens, about 45 to 60 minutes.
Smokey Winter Chili


Ingredients:
lean ground beef, yellow onion, minced garlic cloves, chili powder, salt, ground cumin, dried oregano, diced tomatoes, tomato paste, dark beer, lager beer, cremini mushroom, olive oil, smoked bacon, cheese, fresh cilantro

Directions:
Preheat an oven to 400F, or 375 if you have a convection oven (I recommend using convection because you're going to need to at least two racks to fit everything in].
Start by doing a little roasting.  If you're feeling ambitious, you can roast these ingredients on a charcoal grill and get some smoke on them, but it's not necessary.  Wash the mushrooms and cut them into bite size pieces.  For most crimini mushrooms, cutting them in half is fine.  Drizzle them with a bit of olive oil and salt & pepper.  Put them in the oven and roast for about 30 minutes.
Cut the jalapeños as described and put them on a baking sheet or in a small cast iron dish and roast in the same oven with the mushrooms (they can share a baking sheet or pan, they'll take the same amount of time].
Cook the bacon however you want to so that it's crisp, but not crunchy.  I recommend lining a cookie sheet with parchment paper and baking them in the same oven with the jalapeños and mushrooms.  They take about the same time and the house will smell amazing.  While it's cooking you can finish prepping your other ingredients.
While the oven is roasting away, dice up the onion into whatever size you like in your chili.  Mince the garlic, and portion out your spices.  I usually like to open all my cans right now as well to get prepped.
In a very large pot, cook your ground beef so it's nicely browned.  It's ok if it's got a touch of pink left in it, because you're going to simmer it long enough to finish the cook.  If the beef wasn't very lean, you might want to drain off a little of the fat, but not too much.  Remove the beef to a bowl and set aside.
If your bacon is cooked, drain about 2 tbsp of the fat into the pot where you cooked the beef.  Let it get nice at hot with the remaining beef fat, then add in your onions, chili powder, salt, cumin, oregano and paprika.  Cooke it for 5 minutes or so to get the onions translucent and tender.  If it's feeling too dry in the pot, add a splash of the beer to deglaze and keep the spices from burning.  Add the garlic in and throw the beef back in, stirring and cooking for another few minutes together.
Chop up the cooked bacon, and add that along with the roasted mushrooms and jalapeños.
Add the canned tomatoes and beans along with all the juices in the cans.  Add the tomato paste and beer as well, stirring to get it all mixed inches.
Let it simmer for 30 minutes or so to get fully incorporated.  Tase it along the way and add more spice if you want it.  I'm usually cooking for people who can't handle the heat, so I add ground chipotle pepper to my bowl when I serve it.
Top with some shredded cheese and plain greek yogurt.  I also like a little cilantro on mine.
Enjoy!
Pork Chops California


Ingredients:
russet potatoes, onion, seasoning salt, ground black pepper, paprika, dried parsley

Directions:
Preheat oven to 350 degrees.
Butter/grease 9"x13" baking dish.
Spread sliced potatoes evenly in baking dish.
Layer sliced onions on top of potatoes.
Spread Cream of mushroom soup over all (if you use the new creamier cooking version of this soup, you don't need to add water. If using the old version, add only a few drops of water to make it more spreadable].
Season both sides of pork chops with salt, pepper, paprika and parsley.
Position chops on top of potato/soup mixture, pressing chops into soup so that each chop has a coating of soup.
Turn each chop over and repeat pressing action.
Bake uncovered for one hour or until potatoes are tender.
Air Fryer Pear Crisp for Two
Category: desserts
By France C

Skip the oven and make dessert in your air fryer! Top with a scoop of vanilla ice cream, whipped cream, and/or caramel sauce. The recipe can easily be doubled for larger air fryers.

Ingredients:
2 large pear (approx 2 per lb)s pears - peeled, cored, and diced
1 teaspoon lemon juice
¾ teaspoon ground cinnamon, divided
2 tablespoons quick-cooking oats
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1 tablespoon salted butter, softened

Directions:
Preheat the air fryer to 360 degrees F (180 degrees C). Combine pears, lemon juice, and 1/4 teaspoon cinnamon in a medium bowl. Toss to coat, then divide the mixture between 2 ramekins. Combine oats, flour, brown sugar, and remaining 1/2 teaspoon cinnamon in a small bowl. Mix in softened butter using a fork until mixture is crumbly. Sprinkle over the pears. Place the ramekins in the air fryer basket and cook until the pears are soft and bubbling, 18 to 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 234.3
Fat: 6.4 g
Saturated fat: 3.7 g
Carbohydrates: 46.3 g
Sugars: 27.2 g
Dietary fiber: 7.6 g
Protein: 2 g
Cholesterol: 15.3 mg
Sodium: 45.4 mg
Nana Hassard's Super Simple Banana Bread


Ingredients:
bananas, eggs, all-purpose flour, salt, sugar, baking soda

Directions:
Preheat oven to 350 degrees. Mash bananas in a large bowl. Add sugar, eggs and oil. Mix well. Add dry ingrdients.
** Pick and choose your pan**.
(1]   Pour mix into 5" x 9" leaf pan. Bake 50 - 60 minutes.
(2]  Pour into 3 mini Loaf pans and bake 35-45 minutes each.
Breads are done when a wooden skewer/toothpick is inserted in the middle and comes out clean.
Thai Pandan Chicken


Ingredients:
chicken drumsticks, pandan leaf, shallots, ginger, garlic, lemongrass, light soy sauce, Worcestershire sauce, fish sauce, ground turmeric, salt, sugar, pepper, cornflour, coconut milk, canola oil

Directions:
Cut chicken meat into 7cm x 2.5cm thick slices.
Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
Leave to stand for two to three hours.
Add coconut milk and mix well to blend.
Wrap two pieces of chicken with a pandan leaf.
Secure with a toothpick.
Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
Serve immediately.
Cheesy Drop Biscuits


Ingredients:
all-purpose flour, baking powder, kosher salt, baking soda, garlic powder, cheddar cheese, parmesan cheese, buttermilk, parmesan cheese

Directions:
Pre-heat oven to 450°F.
In a large bowl shift together the first 5 ingredients then.
Add both cheeses.
In a small bowl combine buttermilk and oil.
Add to dry ingredients just until moist.
Drop about 1/4 cup full of batter on to a greased baking sheet. (Sprinkle with additional Parmesan cheese if desired].
Bake at 450°F for about 10-12  minutes or until golden brown. Serve warm (taste best that way] Refrigerate any left-over biscuits.
Eggplant Mixed Grill
Category: side-dish
By kelcampbell

A super yummy way to grill veggies.

Ingredients:
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
6 cloves garlic, minced
1  red onion, cut into wedges
18 spears fresh asparagus, trimmed
12  crimini mushrooms, stems removed
1 (1 pound) eggplant, sliced into 1/4 inch rounds
1  red bell pepper, cut into wedges
1  yellow bell pepper, cut into wedges

Directions:
In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally Preheat the grill for high heat. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

Prep time: 15 mins
Cook time: 12 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 106.8
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 13.3 g
Sugars: 5.1 g
Dietary fiber: 5.4 g
Protein: 4.3 g
Sodium: 340.4 mg
Bacon-Wrapped Olives


Ingredients:
"bacon"

Directions:
Cut bacon in quarters.  Wrap each piece around 1 olive; secure with a toothpick.
Place on microwave dish and cover with paper towel.
Cook covered on high 5 to 6 minutes, or until bacon is crisp and lightly brown.  Serve hot.
Spicy Pumpkin Scones


Ingredients:
all-purpose flour, brown sugar, baking powder, ground cinnamon, baking soda, ground nutmeg, ground allspice, salt, butter, margarine, raisins, egg, canned pumpkin, buttermilk

Directions:
Preheat oven to 400°.
In a big bowl, combine the first 8 ingredients; cut in butter with a pastry blender until mixture resembles coarse crumbs; mix in raisins.
In a small bowl, mix egg, pumpkin, and buttermilk; add to flour mixture and mix until blended and a soft dough forms.
Turn out dough onto a floured work surface and roll into a circle ¾ inches thick.
Cut out rounds using 2-inch round cookie cutter and place on ungreased baking sheet.
Reroll scraps and repeat.
Brush tops with the beaten egg white and bake for 12-15 minutes, or until golden brown.
Cool slightly on wire rack and serve warm.
Eight Layer Taco Spread


Ingredients:
lettuce, sour cream, monterey jack cheese, cheddar cheese, green onion, black olives, tomatoes, tortilla chips

Directions:
Stir together beans and picante or taco sauce.
Spread bean mixture about 1/4 inch thick, on a 12 inch platter, leaving a 2 inch open rim at edge of platter.
Then layer sour cream, guacamole, cheese, onion, olives and lettuce.
Cover and chill up to 24 hours.
Before serving, arrange tomatoes on top.
Arrange the chips on a platter around spread.
Veggie Sandwich


Ingredients:
tomatoes, cucumber, extra-sharp cheddar cheese, light mayonnaise, salt, fresh ground pepper

Directions:
Toast the bread while slicing tomatoes& cucumber.
Spread mayo over each slice of toast, and layer tomatoes, cucumber& spinach on one side.
Douse with as much salt& pepper as you like.
Layer with Cheddar, top with other slice of bread& slice in half.
Banana Pancakes


Ingredients:
banana, cinnamon

Directions:
Combine all ingredients in a blender and blend until smooth.
Cook on a skillet greased with coconut oil or a griddle on low temperature as you would any other pancake.
Apple Spice Punch


Ingredients:
whole cloves, cinnamon sticks, ground allspice, apple

Directions:
Place apple juice, cloves, cinnamon sticks and allspice into a large saucepan and place over a medium heat.
Bring to a boil and then turn the heat down to simmer for 15 minutes, stirring occasionally.
After 15 minutes, take off the heat and leave to cool completely with the cinnamon and cloves still in the pan.
Once cool, discard cinnamon sticks and cloves and decant into a bottle/jug (with a lid].
Apple spice punch will keep in the fridge for one week and can be served warm or chilled.
Italian String/Green Beans


Ingredients:
string bean, extra virgin olive oil, unsalted butter, garlic clove, dried oregano, parmesan cheese

Directions:
Wash and trim fresh string beans.
Add string beans to a pot of boiling water.
Cook until soft and drain water.
In large frying pan, heat butter and olive oil over medium heat and add minced garlic.
Let garlic sautee in butter and oil until a light golden brown and add string beans.
Stir, coating all the string beans with butter and oil.
Sprinkle string beans with bread crumbs and stir, coating all of the string beans.
(If it's a little dry add some more oil] Sprinkle with parmesan cheese, oregano, salt and pepper.
Serve immediately.