xiaoxl/recipe_data huggingface dataset:
Grilled Chicken Legs With Mint-Orange Sauce


Ingredients:
chicken legs, olive oil, basil, tarragon, parsley, honey, vinegar, vinegar, cornstarch, of fresh mint

Directions:
In a large ziplock bag, coat chicken legs with oil, basil, tarragon, and parsley.  Shake well to coat chicken.
Preheat grill to 400 (or medium-low heat].  Cook chicken for 15 to 20 minutes or until cooked through.  (note that if the chicken was frozen, there will be some blood left in the meat even if it is completely cooked].  Turn the chicken legs several times to make sure it cooks evenly.
In a small sauce pan combine orange peel, orange juice, honey, and 1 tbsp vinegar.  Bring to boiling, whisking constantly (note that that spraying a tablespoon with cooking spray will make the honey slide off easier].
Meanwhile, combine cornstarch and 1 tsp vinegar in a small bowl.
Once orange mixture is boiling, add cornstarch mixture, and continue to stir until mixture thickens.
Remove from heat and stir in mint.
Serve chicken with mint-orange dipping sauce on the side.
Lower-Carb Banana Protein Muffins
Category: bread
By jamjar

These delicious muffins make a great grab-and-go breakfast or snack. You can jazz them up by adding chocolate chips, nuts, chia seeds, etc!

Ingredients:
1 ½ cups rolled oats
2  ripe bananas, mashed
½ cup creamy natural peanut butter
2  eggs
¼ cup flax seed meal
¼ cup almond flour
¼ cup plain non-fat Greek-style yogurt
¼ cup agave nectar
2 tablespoons vanilla extract
1 tablespoon powdered stevia baking blend
1 tablespoon ground cinnamon
1 teaspoon maple-flavored extract  (Optional)
1 teaspoon baking powder
½ teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners. Mix oats, bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla extract, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool muffins in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 15 muffins

Calories: 155
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 17.8 g
Sugars: 7.3 g
Dietary fiber: 3.1 g
Protein: 5.4 g
Cholesterol: 24.8 mg
Sodium: 87.2 mg
Heart-Shaped Cookies
Category: desserts
By Mari

I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.

Ingredients:
1 cup white sugar
1 cup unsalted butter
1  egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (10 ounce) jar strawberry jam
¼ cup powdered sugar, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well. Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies. Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet. Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 dozen cookies

Calories: 390.4
Fat: 16.1 g
Saturated fat: 9.9 g
Carbohydrates: 58.7 g
Sugars: 33.6 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 56.2 mg
Sodium: 146.1 mg
Easy Chocolate Dipping Sauce


Ingredients:
"hazelnut-flavored liqueur"

Directions:
Melt the chocolate in a double boiler and allow to cool until tepid.
Blend in the whipping cream and liqueur, mixing well and serve immediately.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels
Reese's Peanut Butter Bars


Ingredients:
margarine, confectioners' sugar, creamy peanut butter, graham crackers, peanut butter

Directions:
Combine first four ingredients, press into an ungreased 9x13 pan, and let cool for a few minutes.
Melt chocolate chips and 1 tablespoons peanut butter together, (1 1/2 -2 minutes in the microwave works the best] and spread over the pan.
Let harden before cutting.
Microwaved Lemon Glazed Parsnips


Ingredients:
parsnips, brown sugar, lemon juice, lemon

Directions:
Peel and cut parsnips into 1/4's lengthwise or thick sticks.
Combine with other ingredients in a microwave safe dish.
Cover and cook on medium power for aprrox 5 minutes (more or less depending on the wattage of your microwave].
When tender, remove from oven and stand covered for 5mins before serving.
Sprinkle with finely chopped parsley if desired and serve.
Girandole Di Frittata, Bresaola E Formaggio Di Capra


Ingredients:
bresaola, eggs, arugula leaf, butter, milk, salt, pepper

Directions:
In a bowl, mix milk and eggs with a pinch of each salt and pepper.
Melt 1 tbsp butter in a hot skillet of 22 cm. Add half of the egg mixture and fry a crepes.
Add some more butter and fry with the remaining egg mixture a second crepes. Let crepes cool.
When cold, spread each crepes with the fresh goat cheese, top with some arugula leaves and finally with the bresaola.
Roll tightly and cut diagonally into finger-thick slices.
Serve on a plate garnished with some arugula leaves.
Air-Fried Carrots with Balsamic Glaze
Category: side-dish
By Allrecipes

Honey-roasted carrots still warm from the air fryer are tossed with a buttery balsamic glaze and sprinkled with chives in this simple and quick weeknight side dish recipe.

Ingredients:
olive oil for brushing
1 tablespoon olive oil
1 teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound tri-colored baby carrots
1 tablespoon balsamic glaze
1 tablespoon butter
2 teaspoons chopped fresh chives

Directions:
Brush an air fryer basket with olive oil. Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed. Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 116.7
Fat: 7.7 g
Saturated fat: 2.5 g
Carbohydrates: 11.9 g
Sugars: 6.9 g
Dietary fiber: 3.3 g
Protein: 0.8 g
Cholesterol: 7.6 mg
Sodium: 228 mg
Tilapia Feta Florentine
Category: seafood
By Eddie Riddell

Very clean, fresh, and satisfying Mediterranean dish!

Ingredients:
2 teaspoons olive oil
¼ cup chopped onion
1 clove garlic, minced
2 (9 ounce) bags fresh spinach
¼ cup sliced kalamata olives
2 tablespoons crumbled feta cheese
½ teaspoon grated lemon rind
½ teaspoon salt
¼ teaspoon dried oregano
⅛ teaspoon white pepper
1 pound tilapia fillets
2 tablespoons butter, melted
2 teaspoons lemon juice
1 pinch paprika, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes. Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika. Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 257.9
Fat: 13.4 g
Saturated fat: 5.4 g
Carbohydrates: 7.3 g
Sugars: 1.3 g
Dietary fiber: 3.3 g
Protein: 28 g
Cholesterol: 61.1 mg
Sodium: 673.8 mg
Mexican Corn-off-the-Cob Salad
Category: salad
By HeidiS

This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.

Ingredients:
4 ears corn, with husks
½  lime, juiced, or more to taste
½ teaspoon chili powder
5 ounces crumbled cotija cheese
¼ cup packed chopped fresh cilantro
4 tablespoons mayonnaise
1 pinch ground black pepper to taste
1 pinch salt to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl. Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

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

Calories: 209
Fat: 15.2 g
Saturated fat: 5.7 g
Carbohydrates: 13.7 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 7.2 g
Cholesterol: 28.3 mg
Sodium: 357.6 mg
Quick As a Wink Preserving Lemons


Ingredients:
lemons, coarse salt, lemon juice

Directions:
Scrub the lemons and trim them at both ends. Cut the lemons lengthwise into sixths.
Preheat oven to 200°F
In a baking dish just large enough to hold the lemons, toss the lemons with the salt and place in one single layer.
Pour enough of the lemon juice over them to just cover them.
Bake covered, stirring occasionally, for 3 hours.
Let the lemons cool and transfer them with their brine to an airtight container. Keep lemons covered and chilled indefinitely.
Banana Bread


Ingredients:
sugar, butter, bananas, eggs, lemon juice, flour, baking soda

Directions:
Preheat oven to 350 butter  loaf pan., Cream sugar + butter until light + wipped., Add banana + eggs + lemon juice until blended., Sift together dry ingredients and fold banana mixture., Pour into pan., Bake 50 minutes ,until a toothpick cames out clean.
Vietnamese-Style Grilled Steak With Noodles


Ingredients:
white wine vinegar, soy sauce, garlic cloves, sugar, hot red pepper flakes, salt, anchovy paste, fresh mint leaves, cucumber, red bell pepper

Directions:
In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well.
While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.].
Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the cucumber and the bell pepper. Garnish each serving with a mint sprig.
Oatmeal Chocolate Chip Cookies


Ingredients:
butter, butter, almond butter, peanut butter, light brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, salt, rolled oats, chocolate chips, pecans, walnuts

Directions:
Heat oven to 350°F In large bowl, beat butter and sugars until creamy.
Add almond butter and beat.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, and salt; mix well.
Add oats, choco chips, coconut and pecans; mix until just incorporated.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Tip: the eggs mix a lot better when they're at room temperature.
Also, the cookie dough freezes wonderfully!  Place balls of dough on the cookie sheet and put in freezer for 20mins or until solid/non-sticky, then place in a freezer-bag.  No need to defrost before baking.
Rustic Ravioli Stew


Ingredients:
olive oil, garlic, yellow onion, low sodium beef broth, low sodium chicken broth, water, fresh rosemary, dried rosemary, crushed red pepper flakes, chopped tomatoes, romano cheese, asiago cheese

Directions:
Heat oil in large saucepan over medium heat., Add garlic and onion, saute 5 minutes., Add broth, water, rosemary and red pepper and bring to a boil., Add ravioli and undrained tomatoes, bring to boil again., Cover, reduce heat and simmer for 5 minutes., Add spinach, and cook another 3 minutes or until ravioli is tender., Serve with grated cheese.
Sugar Cookies - Homestead


Ingredients:
butter, sugar, vanilla extract, flour, baking powder, salt

Directions:
- preheat oven to 375' F.
- cream butter and sugar until light and fluffy.
- add yolks and vanilla
- in a separate bowl mix flour, baking powder and salt.
- add flour mix to creamed mixture, do not overmix.
- if the dough is too warm, then wrap in plastic and place in fridge for one hour.
- roll out 1/4" and cut into shapes.
- transfer cut cookies to cookie sheet (I use parchment paper].
- bake for 10 - 12 minutes, watch as they brown quickly.
- remove from oven, and immediately transfer to a wire rack with a spatula.
- once cool, decorate as desired.
Gluten Free Apple Cake


Ingredients:
potato starch, tapioca flour, xanthan gum, baking soda, baking powder, cinnamon, vanilla, butter, white sugar, brown sugar, eggs, milk, apples, icing sugar

Directions:
Preheat oven to 350°F; grease either 9 inch round springform pan, or 8 inch square cake pan, and dust with rice flour.
In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, and cinnamon; set aside.
In the bowl of your mixer, cream the butter for about 1 minute or until softened.
Add both sugars,and beat for about 2 minutes.
Add the eggs, one at a time, and beat until well incorporated.
Blend in the milk.
Then turn mixer to low and add the dry ingredients half at a time, beating after each addition, until they are well absorbed.
Remove the bowl from the stand and gently fold in the shredded apples.
Spoon the batter into the prepared pan and bake for 40-45 minutes, or until toothpick inserted tests clean and the cake pulls away from the edge of the pan.
If serving from the pan, cool at least 10 minutes before removing.
Dust lightly with icing sugar, if desired.
Thai Red Curry Mixed Vegetables


Ingredients:
coconut milk, salt, brown sugar, tamari, Thai red curry paste, green beans, eggplant, red bell pepper, fresh mushrooms, fresh basil leaves, lime zest

Directions:
Combine coconut milk, salt, sugar and tamari.  Set aside.
Heat oil in a wok over medium heat.  Add curry paste and stir fry for 1 minute.
Increase heat to high and add beans, eggplant, red pepper and mushrooms.  Stir fry until the vegetables are tender crisp.
Reduce heat to medium and add coconut milk mixture while stirring.  Heat for 1 minute.
Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
Rum Cake


Ingredients:
walnuts, pecans, vanilla flavor instant pudding and pie filling mix, eggs, cold water, Bacardi dark rum, butter, water, granulated sugar, Bacardi dark rum

Directions:
Preheat oven to 325 degrees.
Grease and flour 10-inch tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour.
Cool; invert onto serving plate. Prick top with fork.
Spoon and brush glaze evenly over top and sides.
Glaze:
Melt butter in saucepan. Stir in water and sugar.
Boil for 5 minutes, stirring constantly, and remove from heat.
Stir in rum. You may decorate with whipped cream before serving.
** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
** I also bake this cake 3 to 4 days ahead of time.***.
Solar Dill Pickles


Ingredients:
water, white vinegar, kosher salt, alum, garlic cloves, dill

Directions:
Dissolve in 1 gallon glass jar., Pack with clean cucumbers., Put on lid., Let stand in the sun for 48 hours., Chill in frig until gone.
Nickey's Sardines


Ingredients:
green onion, gingerroot, soy sauce, chili pepper

Directions:
Place add all ingredients in small pan., Heat until done., Serve over hot rice.
Mango Daiquiri


Ingredients:
"Bacardi light rum"

Directions:
Place the first 3 ingredients in the blender, and top blender up with ice.
Blend until you have all the ice crushed.
After pouring your drink, store the jug in the freezer, and give it a quick pulse with the blender each time you want a refill!
Inside-Out Peanut Butter Cookie Sandwiches


Ingredients:
all-purpose flour, baking soda, salt, butter, creamy peanut butter, chunky peanut butter, granulated sugar, brown sugar, vanilla extract, egg, creamy peanut butter, chunky peanut butter

Directions:
PREHEAT oven to 350°F.
Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.
Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.
PEANUT BUTTER FROSTING AND FILLING:
Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.
Crispy Fish Fillets
Category: seafood
By Kimber

Even people who aren't sure if they love fish will love these crunchy fillets!  Quick and easy!

Ingredients:
1  egg
2 tablespoons prepared yellow mustard
½ teaspoon salt
1 ½ cups instant mashed potato flakes
¼ cup oil for frying
4 (6 ounce) fillets sole

Directions:
In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish. Heat oil in a large heavy skillet over medium-high heat. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 390.8
Fat: 18.1 g
Saturated fat: 3.8 g
Carbohydrates: 26.2 g
Sugars: 1.2 g
Dietary fiber: 1.8 g
Protein: 30 g
Cholesterol: 136.8 mg
Sodium: 655.9 mg
Basque Salad


Ingredients:
bell peppers, tomatoes, cucumber, onion, red wine vinegar, olive oil, salt, pepper, sugar, oregano, basil, marjoram, parsley, crouton

Directions:
Seed and dice the peppers and tomatoes., Peel, seed, and dice the cucumber., Peel and dice the onion., Toss vegetables in a large bowl., In a medium bowl whisk together the vinegar, oil, and seasonings., Pour over vegetables and toss., Refrigerate for 3 hours before serving., If desired add croutons before serving.
Tofu Chocolate Mousse


Ingredients:
silken tofu, bananas

Directions:
Blend tofu and bananas together in food processer until smooth.
Add melted chocolate and blend until color is dark.
Before the mousse cools, portion into 6 0z. martini glasses and then store in refrigerator.
Chill about 40 minutes before serving.
Cinnamon Elephant Ears


Ingredients:
sugar, kosher salt, cinnamon, puff pastry

Directions:
Preheat the oven to 450°F (232°C].
Combine ½ cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
Combine ½ cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Soup Nazi's Cream of Sweet Potato Soup


Ingredients:
sweet potatoes, butter, tomato sauce, half-and-half, thyme, cashews

Directions:
Preheat oven to 375 degrees.
Bake sweet potatoes 45 minutes or until soft; cool.
Peel away skin and place in a large bowl.
Mash potatoes rustically (you don't need to mash them until they're entirely smooth].
Spoon mashed sweet potato into a large saucepan over medium/high heat.
Add remaining ingredients and stir to combine.
When the soup begins to boil, reduce heat and simmer 1 hour.
Serve topped with chopped cashews.
Enjoy!
Spinach Salad With Candied Cashews


Ingredients:
cashews, sugar, water, salt, baby portabella mushrooms, dried cranberries, raisins, lemon, kosher salt, black pepper, Dijon mustard, sugar, extra virgin olive oil

Directions:
Preheat oven to 300F (you can prepare your cashews several days ahead].
In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.
Cook and stir for about 15 minutes, or until mixture crystallizes.
Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed].
Bake 15 minutes, then stir mixture.
Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed].
Place spinach into salad bowl.
Top with hard cooked eggs, mushrooms, dried fruit, and candied cashews.
Juice the lemon.
Whisk together the lemon juice, salt, pepper, dijon mustard, and sugar, adjusting sugar to taste.
Slowly add olive oil and whisk until dressing emulsifies.
Serve dressing over salad as desired.