xiaoxl/recipe_data huggingface dataset:
Salty Lemon Gin and Tonic
Category: drinks
By France C

Gin and tonics are one of my favorite cocktails, but I often like experimenting with different add-ins instead of the traditional lime wedge. The salt from the preserved lemon really brings out the natural botanical flavors in the gin.

Ingredients:
¼  preserved lemon
2 fluid ounces gin
2 cups ice cubes, or as needed
4 fluid ounces tonic water (such as Fever Tree)
1 small sprig fresh rosemary

Directions:
Remove the pulp from the lemon with a sharp knife and discard, saving the peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish. Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds. Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 gin and tonic

Calories: 198.4
Carbohydrates: 14.3 g
Sugars: 11.5 g
Dietary fiber: 0.8 g
Sodium: 3106.4 mg
Apple Skillet Cobbler


Ingredients:
sugar, butter, apples, buttermilk biscuit mix, sugar, milk, sharp cheddar cheese

Directions:
Heat the butter and 1 cup sugar in a 10-inch skillet over medium heat.
Add the apples and continue cooking until the sugar is melted and forms an amber-colored syrup.
In bowl, mix the biscuit mix with the 1/4 cup sugar and grated cheese.
Add enough milk to form a soft dough.
Spoon dough over the apple mixture and bake in a 350 degree oven for 20 minutes or until top is lightly browned.
Rhubarb Custard Pie


Ingredients:
rhubarb, milk, butter, eggs, nutmeg, sugar, flour, salt, honey

Directions:
Spread thinly sliced rhubarb in bottom of unbaked pie shell.
Heat milk; add butter.
Beat egg yolks; add sugar, flour, salt.
Gradually pour hot milk mixture into egg mixture.
Pour this custard mixture over the rhubarb; sprinkle nutmeg over pie.
Bake at 425F for 10 minutes; reduce heat to 325°F and bake for 30 minutes.
Remove from oven.
Beat egg whites and honey together until stiff. Spread meringue over top of pie.
Bake at 300°F for 20 minutes.
Taco Mashed Potato Casserole


Ingredients:
mashed potatoes, cheddar cheese, egg, onion

Directions:
Preheat oven to 375°F.
Combine potato, cheese and egg and set aside.
Place beef and onion in a skillet over mediun high heat, cook, stirring to break up beef, until beef is browned.
Pour off excess fat, add corn and taco mix, and stir to combine.
Place beef mixture in a 8x8 inch baking dish, top with potato mixture and bake 25-30 minutes.
Mustard Crusted Tilapia


Ingredients:
spicy brown mustard, Worcestershire sauce, lemon juice, garlic powder, oregano, parmesan cheese

Directions:
Preheat oven to 375.
Bake fish 10 minutes on oiled glass sheet and pull from oven.
Mix mustard, Worcestershire, lemon juice, garlic powder, oregano, and cheese and baste one side of fish.
Sprinkle rice flour over fish till thinly covered.
Bake for another 10 minutes until crust is brown and bubbly.
Mushroom Gratin


Ingredients:
butter, onions, white button mushrooms, dry vermouth, sour cream, white sauce, fresh chives, nutmeg, fennel seed, gruyere cheese

Directions:
Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
Preheat the oven to 425 degrees.
Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere.  Bake for 15 minutes or until bubbly and browned.
Billionaire's Franks and Beans
Category: soups-stews-and-chili
By Chef John

Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you'd serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting. Serve with buttered toast and Champagne.

Ingredients:
1 pound hot dogs
2 tablespoons unsalted butter
1  yellow onion, diced
1  fresh poblano chile pepper, diced
1 rib celery, diced
2 tablespoons minced fresh cayenne pepper, or other hot red pepper
salt and freshly ground black pepper to taste
1 tablespoon light brown sugar
¼ cup ketchup
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
2 ½ cups chicken broth, or as needed
2 (15 ounce) cans cannellini beans, drained and rinsed
¼ cup sliced green onions

Directions:
Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds. Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes. Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth. Just before serving, stir in chopped green onions.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 653.2
Fat: 40.4 g
Saturated fat: 17 g
Carbohydrates: 49.4 g
Sugars: 14 g
Dietary fiber: 10.2 g
Protein: 22.4 g
Cholesterol: 75.4 mg
Sodium: 2057.5 mg
Beard up & Cook: Pico De Gallo


Ingredients:
lime, juice of, lime, zest of, cherry tomatoes, red onion, bell pepper, garlic, cilantro, salt

Directions:
Prepare all ingredients according to preference.
combine all ingredients in a bowl, mix well and let chill for at least 30 minutes for flavors to meld.
Ukrainian Classic Borsch


Ingredients:
short rib of beef, beef bones with marrow, water, carrot, parsnips, celery & leaves, salt, bouquet garni, beets, boiling potatoes, plum tomatoes, plum tomatoes, salt, onion, carrot, green bell pepper, green cabbage, fresh lemon juice, tomato paste, sugar, fresh ground black pepper, garlic cloves, fresh parsley, fresh dill, sour cream

Directions:
FOR THE STOCK: In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
Add the remaining stock ingredients and reduce the heat to low.
Simmer, partially covered, until the meat is tender, at least 45 minutes.
When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside.
Strain the stock through a fine sieve into a clean large pot and discard all the solids.
Preheat the oven to 375°F.
Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
Bake the beets until tender, 1 1/4 hours.
Do this while the stock is cooking.
FOR THE SOUP: Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice.
Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste.
Season to taste with sugar, pepper, and additional lemon juice and salt.
Simmer for 15 more minutes.
Cut the beef into bite-size pieces and scrape all the meat off the bones.
Add meat to the soup.
Simmer for 15 more minutes.
Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired], and 3 tablespoons each parsley and dill.
Let stand at least 15 minutes before serving.
Serve with sour cream.
Serves 12 to 14.
Unfried Chicken Thighs


Ingredients:
chicken thighs, flour, chili powder, parmesan cheese, garlic powder

Directions:
Preheat the oven to 375.
Remove the skin from your chicken thighs.
You will need 3 bowls or dishes.
In the first bowl add and mix the flour and chili powder. Dredge the chicken in the flour and chili powder mixture.
Then in the second bowl dip the chicken in the ranch dressing.
Add together the bread crumbs, corn flakes, parm cheese and garlic powder in the third bowl.
Dip each chicken in bread crumb mixture.
Place chicken on foil lined baking sheet.
Cook for 40-45 minutes.
These are so good and crispy!
Salmon With Tomato Basil Relish


Ingredients:
salmon, cherry tomatoes, shallot, garlic clove, olive oil, apple cider vinegar, fresh basil, sea salt

Directions:
1. Turn oven on to 500 degrees.
2. Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel.
3. Place fish skin side down on a metal baking sheet.
4. Rub fillets liberally with olive oil, then sprinkle with salt.
5. Reduce oven temperature to 275 degrees, then put sheet with salmon on lowest rack.
6. Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife.
7. To make relish, stir together remaining ingredients from above in a medium size bowl.
8. Remove salmon from oven, transfer to plates and serve with relish.
Chicken a La Nacho


Ingredients:
chicken breasts, tomatoes, olive oil, shallot, lime juice, garlic, sugar

Directions:
Salsa:
Mix the following ingredients together tomatoes, 2 tablespoons olive oil shallots, lime juice, garlic, jalapeno, and sugar. Season with salt and fresh ground black pepper. This is best if it is made the day before and left in the refrigerator overnight.
Chicken:
Season each chicken breast liberally with the taco seasoning. Dip each breast in the egg wash and then coat with the crushed nacho chips. Heat a heavy bottom pan to medium heat and sear each chicken breast on both sides until the coating is golden brown. Place the chicken in an oven at 350 degrees Fahrenheit for 10 - 12 minutes.Serve with the above salsa recipe, sour cream, and rice.
Char Siu Pork Cutlets With Chinese Coleslaw


Ingredients:
honey, dark soy sauce, Chinese five spice powder, garlic, ginger, rice wine, Chinese cabbage, bean sprouts, spring onion, light soy sauce, lemon juice

Directions:
For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
In a shallow container place cutlets and coat well with marinade mix.
To cook the cutlets will depend on the thickness but on average on the grill (outdoor or indoor on the stove top or under the grill/broiler] I would think about 10 to 12 minutes (5 to 6 minutes per side] for a moist chop, if you like well done go for an extra few minutes.
For the slaw - combine the cabbage, sprouts, spring onions .
Whisk together the light soy sauce, lemon juice and sasame oil and pour over cabbage just before serving.
K-Jon's BLT Pasta Salad


Ingredients:
rotelle pasta, water, turmeric, bacon, mayonnaise, lemon juice, sugar, grape tomatoes, green onion, pepper, iceberg lettuce

Directions:
1.] Combine mayo, lemon juice, sugar, pepper, green onion, bacon fat, diced tomatoes chopped fine and 3 strips bacon(chopped fine] for the dressing. Let set overnight for best flavor!
2.] Bring water to boil, and add chicken soup base paste and turmeric and cook pasta as directed. (my pasta is bright yellow and presentation is very colorful].
3.] Combine all remaining ingredients except lettuce. Season with salt if needed. Reserve some bacon and tomato for garnish on top of lettuce.  Layer lettuce first then garnish on top when serving.
Chef Joey's Organic Chicken & Mushroom Burger


Ingredients:
mushrooms, garlic cloves, bulgur wheat, ground chicken, vegan worcestershire sauce, pepper

Directions:
Spray your barbecue with oil if you're using a gas grill. Set it to high.
Remove the stems from the mushrooms and discard.  Chop one cup mushrooms fine.  You can use a variety of mushrooms here.  I used Baby Bella and White Buttons.
In a small saucepan cook the chopped mushrooms and garlic in 1/2 cup veggie broth for about 5 minutes or until tender.
Stir in the bulgar. Return to a boil and simmer for 10 minutes.  You might need to add more broth, its up to you. Once done set aside and leave uncovered to cool.
In the meantime I combined the ground chicken, garlic chives, Worcestershire sauce and pepper in a big bowl.  Mix well.
Add the mushroom bulgar mix that you cooked on the stove to the chicken mixture. Let it sit for a few minutes.
On a plate covered with some waxed paper, form the patties.  I got 4 good sized ones out of this. I sprayed each side with a little oil.  This will ensure they don't stick to the grill.
Place the patties on the bottom part of the grill.  Place the red onion on the top art of the grill.
Turn the barbecue down to medium, close the lid and allow the burgers to cook for about 6 minutes on one side and 6 on the other.
Keep an eye on this for the last 6 minutes as it may need less time.  In any case check the burger to make sure there isn't any pink inside.
while the burgers are grilling chop the rest of the mushrooms up and cook in the remaining 1/4 cup veggie broth for a few minutes.
Assemble the burgers and serve with the grilled onion as well as the mushrooms you prepared with the soup broth.  This would also be good with your favourite condiments.
Bon Appetit!
Cookies 'n Cream Cake
Category: desserts
By Suzanne Stull

Very good, simple cake to make.  Always gets a lot of attention.

Ingredients:
1 (18.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3  egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
¾ cup shortening
1 teaspoon vanilla extract
2  egg whites
12  chocolate sandwich cookies

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans. Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks. To Make Frosting:  In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 1 9 inch layer cake

Calories: 551
Fat: 26.8 g
Saturated fat: 5.3 g
Carbohydrates: 75.2 g
Sugars: 59.5 g
Dietary fiber: 0.9 g
Protein: 4.3 g
Sodium: 387.6 mg
Microwave Spiced Nuts
Category: appetizers-and-snacks
By JVANEATON

This is a great candied nut recipe I stole from my mom. She likes walnuts, I like pecans. It's dead easy and my wife says she needs to leave the house when I make them, so she won't eat them all! Try experimenting with the spices, maybe clove or allspice!

Ingredients:
¼ cup butter
½ cup brown sugar
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons water
3 cups pecan halves

Directions:
Melt butter in a 4 quart glass casserole dish in the microwave. Stir in the brown sugar, nutmeg, cinnamon and water. Microwave on high for 1 minute. Stir in the nuts so they are well coated. Microwave for 4 to 5  additional minutes on high, stirring every minute.  Spread cooked nuts out onto parchment or waxed paper to cool.

Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Yields: 3 cups

Calories: 244.6
Fat: 23.3 g
Saturated fat: 4.1 g
Carbohydrates: 9.9 g
Sugars: 7 g
Dietary fiber: 2.7 g
Protein: 2.5 g
Cholesterol: 10.2 mg
Sodium: 29 mg
Shrimp Scampi Crostini


Ingredients:
unsalted butter, olive oil, garlic cloves, lemon

Directions:
Melt the butter with the oil in large skillet over medium-high heat. Add the garlic and cook, stirring, for 10 seconds. Add shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat.
Toast the bread slices in a toaster oven or oven. Top each with 3 to 4 shrimp and drizzle with the pan sauces. Grate the lemon zest directly over the shrimp, then squeeze some lemon juice on top. Serve immediately.
Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut


Ingredients:
baby shrimp, fresh ahi tuna, mint leaves, cilantro leaves, scotch bonnet pepper, olive oil, olive oil, limes, lemons, sugar, sea salt, lemon juice, coconut milk, dark rum, white wine vinegar, mayonnaise, garlic clove, salt, pepper, papayas, parsley, lime juice, coconut

Directions:
Preheat oven to 350°F.
Ceviche:
Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
2nd ceviche step:
While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
Papaya Salad:
Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
Place coconut pieces in oven for 10 minutes or until tender.
Place papaya salad on coconut shell and top with ceviche. Garnish with mint.
Low Carb Zucchini Muffins


Ingredients:
eggs, vanilla extract, erythritol, Splenda granular, unsalted butter, zucchini, cinnamon, baking powder, salt, pecans, unsweetened coconut

Directions:
Preheat oven to 325°F.
Prepare muffin tin by placing paper liners in each well and spray liners with cooking spray. OR use parchment baking cup liners.
In large bowl mix together butter, eggs, vanilla syrup, erythritol, and splenda.
Sift coconut flour, cinnamon, baking powder, and salt together then mix into wet ingredients. Stir in zucchini, nuts, and chocolate chips and/or coconut if using.
Dish into muffin tins (fill almost to the top since these don't rise much] and bake for 30 minutes.  Cool and refrigerate.  These are better the next day and can be frozen.
Horsey Ham Casserole


Ingredients:
butter, milk, flour, Velveeta cheese, ham, prepared mustard, pepper

Directions:
Cook noodles according to package directions.
Cook butter, milk and flour in large saucepan on low until thick.
Add Velveeta, horseradish, mustard and pepper to white sauce and cook until creamy.
Add ham and cooked noodles to white sauce, mix thoroughly.
Pour into 9x13 inch glass or metal baking pan.
Cook uncovered at 350°F for 45 minutes.
Chocolate Cherry Cake


Ingredients:
cherry pie filling, eggs, white sugar, butter, milk, chocolate chips

Directions:
combine cake mix,pie filling,extract, and eggs.
Mix by hand and spread on jelly roll pan or 13 x 9 pan
Bake at 350 Until done in middle (25-35 minutes].
Frosting-------------.
combine sugar,butter and milk,stir over low heat.
Bring to boil for 1 minute.
Stir in chocolate chips until melted.
Cool then frost.
Llapingachos (Potato Cakes Stuffed With Cheese)


Ingredients:
potatoes, yellow onion, cheese

Directions:
Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter].
Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
Add salt and pepper to taste.
Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese.  Seal.
Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying].
Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
note:  You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
Prep time does not include chilling time.
Cooking time will depend on the size of your pan and number of batches being made.  5 minutes per side seems to do the job.
Beanie Weanie Casserole


Ingredients:
brown sugar, yellow mustard, ketchup, onion, green pepper

Directions:
Slice hot dog in bite-sized pieces. Add rest of ingredients to a greased 2 quart casserole dish, mix well.
Cover & Bake at 350 degrees for 20 minute.
Or microwave for 10 minute Stir after 5 minute If not done after 10 minute microwave for 3 minute at a time until hot dog's are done and beans are heated through.
Sour Cream Pralines


Ingredients:
brown sugar, white sugar, baking soda, sour cream, light corn syrup, butter, vanilla extract, pecans, pecan halves

Directions:
Lightly grease the inside of a 4-quart saucepan.
Line a baking sheet with waxed paper.
Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
Cook and stir continually until the sugars are dissolved.
Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
Bring to a boil over medium-high heat.
Do not stir once the sugar syrup begins to boil.
Heat to 240 degrees F (115 degrees C], or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat; stir in the butter, vanilla, and chopped pecans.
Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
Press a pecan half into the top of each praline.
Allow to cool completely.
Store in an airtight container in a cool place.
Savory Sausage Salad (aka Wurstsalat)


Ingredients:
olive oil, red wine vinegar, German mustard, Dijon mustard, sugar, salt, cracked black pepper, sweet onion, hard-boiled eggs, sour dill pickle

Directions:
Whisk the dressing ingredients together., Toss the salad ingredients with the dressing., Refrigerate for 2 hours prior to serving to let the flavors blend.
Catherine's Barbecued Beans


Ingredients:
water, onion, fresh onion, sugar, bacon bits, brown sugar, ketchup

Directions:
Mix all together and cover.
If preparing on stove: boil for 5-7 minutes.
If preparing on grill: Let boil and simmer for 10 minutes.
If preparing in oven; Bake at 350 for about 15-20 minutes.
Creamy Shrimp and Pasta


Ingredients:
whole wheat pasta, chicken broth, onion, garlic cloves, thyme, salt, ground black pepper, skim milk, unbleached all-purpose flour, green beans, kosher salt, parmesan cheese

Directions:
Prepare pasta according to package directions. In the last three minutes add green beans. Drain all together.
Meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh], thyme, salt, and black pepper. Bring to a boil over medium-high heat.
In a measuring cup, whisk together the milk and flour until smooth. Whisk into the broth mixture. Reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. Cook, stirring, for 1 minute.
Add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe]. Cook, stirring, for 3 minutes, or until the shrimp is heated through.
Toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. Garnish with fresh parmesan cheese, if desired.