xiaoxl/recipe_data huggingface dataset:
Crunchy Pickled Jalapeno Rings (Made With Pickling Lime)


Ingredients:
pickling lime, water, shallots, garlic cloves, dried oregano, bay leaves, peppercorns, white wine vinegar, water, pickling salt, sugar

Directions:
Day 1:
Wash the peppers in cold water and slice into 1/4" rings.
In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.
Day 2:
The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.
Sterilize 6 pint jars by boiling them for 10 minutes.
Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.
Place 1 tablespoon of chopped shallots, 1 garlic clove, 1/4 teaspoon dried oregano, 1 bay leaf, and 3 peppercorns in each sterilized pint jar.
Pack the peppers on top of the seasonings in the jars, leaving 1 inch headspace.
Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
Using a bubble freer, chopstick, or plastic knife, remove any air bubbles. Add more brine if necessary, headspace should be 1/2 inch.
Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Zucchini Plum Bread
Category: breakfast-and-brunch
By KayB

This delicious bread is a great way to use late summer produce and a big hit with the whole family. It can also be made into a lower sugar version by replacing the white sugar with a bake-able sugar substitute.

Ingredients:
2 cups shredded zucchini
1 cup vegetable oil
1 cup white sugar
1 cup packed brown sugar
3  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
3 cups chopped plums
1 tablespoon white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray. Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 2 loaves

Calories: 226.6
Fat: 10.1 g
Saturated fat: 1.4 g
Carbohydrates: 32.4 g
Sugars: 20.1 g
Dietary fiber: 1.4 g
Protein: 2.8 g
Cholesterol: 23.3 mg
Sodium: 172.4 mg
Warm Apple Cinnamon Cobbler
Category: desserts
By Robyn Webb

This warm apple cobbler is topped with an easy biscuit recipe. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
4  apples - peeled, cored and sliced
1 cup water
2 teaspoons ground cinnamon
2 tablespoons cornstarch
¼ cup fructose (fruit sugar)
1 cup whole wheat pastry flour
1 teaspoon baking powder
¼ cup canola oil
1 tablespoon honey
½ cup lowfat buttermilk

Directions:
Preheat oven to 375 degrees F ( 190 degrees C). In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes. Pour the apple mixture into a casserole dish. Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary. Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.

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

Calories: 258.4
Fat: 10.1 g
Saturated fat: 0.9 g
Carbohydrates: 42.2 g
Sugars: 23.9 g
Dietary fiber: 4.6 g
Protein: 2.9 g
Cholesterol: 0.8 mg
Sodium: 103.2 mg
Herb and Chickpea Salad


Ingredients:
garlic clove, olive oil, fresh parsley leaves, fresh mint leaves, celery leaves, oregano leaves, grape tomatoes, English cucumber, red onion, chickpeas

Directions:
Preheat oven to 400 degrees F.
Open a pita and cut in half. Rub the surface with a clove of garlic, and drizzle with olive oil. Give a sprinkle of salt. Bake for 10 minutes, or until medium brown.
Put the parsley, mint leaves, celery leaves, and oregano in a bowl. In another bowl, add the tomato, cucumber, and onion. Add the 4 tablespoons oil, salt to taste, and lemon juice. Toss together to coat evenly.
Just before serving, add the herbs to the vegetable bowl with the chickpeas. Toss together, taste and adjust seasoning. Add the toasted pita bread that you crunch into your hands to make smaller pieces, and serve.
Viennese Crescent Holiday Cookies
Category: world-cuisine
By Debby Hawkins

These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.

Ingredients:
2 cups all-purpose flour
1 cup butter
1 cup hazelnuts, ground
½ cup sifted confectioners' sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1  vanilla bean

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour. Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar. Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape. Bake 10 to 12 minutes in the preheated oven, or until set but not brown. Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 4 dozen

Calories: 94.7
Fat: 5.3 g
Saturated fat: 2.5 g
Carbohydrates: 11.2 g
Sugars: 6.8 g
Dietary fiber: 0.4 g
Protein: 0.9 g
Cholesterol: 10.2 mg
Sodium: 33.5 mg
Restaurant-Style Zuppa Toscana
Category: soups-stews-and-chili
By Nancy

Creamy sausage and potato soup. This recipe is very similar to the one served in a well known restaurant.

Ingredients:
1 (16 ounce) package smoked sausage
2  potatoes, cut into 1/4-inch slices
¾ cup chopped onion
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
⅓ cup heavy whipping cream

Directions:
Preheat oven to 300 degrees F (150 degrees C). Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 380.4
Fat: 25.4 g
Saturated fat: 10.3 g
Carbohydrates: 21.1 g
Sugars: 4.2 g
Dietary fiber: 2.4 g
Protein: 17.3 g
Cholesterol: 77.9 mg
Sodium: 1904 mg
Pineapple Mango Tango Scallops Skewers


Ingredients:
sea scallops, mangoes, fresh pineapple, lemon-pepper seasoning, fresh lemon juice, sugar

Directions:
Pre-heat grill to medium high, and place grate at least 4 inches above fire.
In food processor, combine 1 mango, 1 C pineapple, sesame oil, lime juice and zest and lemon pepper. Process until smooth, and set aside in small bowl.
Combine lemon juice and sugar in a large bowl and stir until dissolved. Add scallops and toss to coat. Cover and refrigerate for at least 15 minutes.
Thread four scallops per skewer with the remaining mango (cut into ½-inch pieces], pineapple and pepper, alternating evenly.
Grill about four minutes on each side, until scallops turn opaque and have a bit of char to them. Transfer to a platter or individual plates and drizzle with sauce.
Healthy Pineapple Zucchini Muffins


Ingredients:
egg, unsweetened applesauce, sugar, vanilla extract, zucchini, crushed pineapple, flour, whole wheat flour, baking soda, salt, baking powder, cinnamon, raisins

Directions:
Preheat oven to 350 degrees.
Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
Stir in zucchini and pineapple.
Combine dry ingredients and add to batter until just blended. Don't over mix.
Stir in raisins.
Pour batter into sprayed muffin tin.
Bake for 13 minutes or until inserted toothpick comes out clean.
Enjoy!  These freeze well, if there are any left.
Sour Cream Mushroom Dip
Category: appetizers-and-snacks
By jowolf2

Simple and yet very tasty. I wanted to make an appetizer out of ingredients I had on hand, thus this recipe was born. Serve with tortilla chips.

Ingredients:
¼ cup butter
20  button mushrooms, finely chopped
¼ cup finely chopped onion
2 cups torn spinach leaves
1 teaspoon dried parsley
¼ teaspoon garlic salt, or to taste
1 pinch ground black pepper, or to taste
½ cup shredded sharp Cheddar cheese
1 cup sour cream
1 cup shredded sharp Cheddar cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top. Bake in the preheated oven until the cheese has melted, about 20 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 282.6
Fat: 25.3 g
Saturated fat: 15.9 g
Carbohydrates: 5.1 g
Sugars: 1.5 g
Dietary fiber: 1 g
Protein: 10.6 g
Cholesterol: 66.9 mg
Sodium: 337.3 mg
Karithopita - Olympic Walnut Cake


Ingredients:
eggs, sugar, brandy, vanilla, walnuts, walnut halves, nutmeg, orange, zest of, fine semolina, baking powder, water, sugar, fresh lemon rind, cinnamon stick

Directions:
Preheat oven to 325°F Grease an 8- or 9-inch round pan.
Beat egg yolks with sugar until pale yellow.
Stir in orange juice, brandy and vanilla.
Combine semolina and baking powder and fold into egg yolks.
In separate bowl, beat egg whites until stiff.
Fold in walnuts, nutmeg and orange zest.
Fold 1/2 of whites into yolk mixture, then fold in remaining whites.
Spread in pan and bake for 30 minutes.
Cool on rack.
While cake is baking, combine water, sugar, lemon rind and cinnamon in a small saucepan.
Bring to a boil, then lower heat and cook until sugar is melted.
Set aside to cool slightly.
Pour hot syrup on cake, place 8 walnut halves around the top outside edge and 1 in the center and serve.
Steamed Broccoli and Corn with Marjoram


Ingredients:
frozen corn, broccoli, water, marjoram

Directions:
Measure out corn, broccoli, marjoram, and water into pan., Cook on High heat until the broccoli is softened to preference., Serve hot and enjoy!
Chicken Sausage and Asparagus over Polenta


Ingredients:
olive oil, green onions, asparagus, fresh lemon juice, chicken broth, polenta

Directions:
In a small saucepan, bring 1 cup of water to a boil. Lower heat, add polenta slowly, stirring constantly. Continue to stir slowly for 7 to 10 minutes. Stir in whipping cream, cheese and few grinds of black pepper.
In a skillet, heat oil, add the sausage pieces and brown them. Transfer to a plate. Add onion, asparagus, broth, and herbes de provence. Cover and steam for 6 minutes. Add sausage and lemon juice. Season with freshly ground black pepper. Remove from heat.
Serve sausage and asparagus over polenta.
$100 Chocolate Cake


Ingredients:
flour, sugar, baking soda, cocoa powder, salt, mayonnaise, water, vanilla, instant chocolate pudding mix, Cool Whip, milk

Directions:
Mix all cake ingredients till well blended.
Bake in 2 greased round cake pans in 350°F oven for 30 minutes.
Cool, while cake cools completely mix filling and spread between cooled cake rounds and frost with Grandmas Fudge Frosting (recipe #123920].
Must refrigerate if serve with pudding filling.
Prep time does not include cooling time.
Eskrim Pokat (Avocado Whip Dessert)


Ingredients:
avocado, lemon juice, sugar, vanilla ice cream

Directions:
Using a hand-held mixer or immersion blender, add lemon juice & sugar to the mashed avocado flesh & mix well.
Combine avocado mixture w/ice cream & beat till smooth.
Place in a freezer to chill for 1 to 1 1/2 hrs & stir every 30 min, but do not freeze.
To Serve: Divide mixture between 4 sml dessert bowls & serve immediately.
NOTE: The recipe did not suggest a garnish, but to my surprise I discovered during ZWT that avocado & chocolate are just wonderful together, so I would add chocolate shavings to the top of ea dessert.
Cinnamon Apple Salad


Ingredients:
apples, dried cherries, walnuts, fat free cream cheese, cinnamon

Directions:
Cut apples into bite size pieces., Sprinkle cinnamon over apples and stir., Add cherries and walnuts., Melt cream cheese in the microwave long enough to soften., Add creamer and stir until smooth., Pour over fruit mixture, stir and refrigerate.
Beer Bread


Ingredients:
self-rising flour, sugar, salt, beer

Directions:
Preheat oven to 400 degrees., Stir all ingredients together thoroughly., Put in a WELL greased bread pan., Bake for 1/2 hour.
Short Family Chili  Cheese Enchiladas


Ingredients:
corn tortillas, onion

Directions:
Heat oil in skillet.
Drop corn tortillas into hot oil one at a time, just long enough to blister on each side. (I use my tongs to turn them.] After cooking stack them on top of each other on layers of paper towels this will help absorb some of the oil.
While you are cooking the tortillas heat chili in a saucepan on very low heat.
After I have about 10 of the tortillas cooked I start to fill with the chili.
Put about 3 tablespoons of chili in the tortillas, then fold the bottom up about an inch and then roll the up and place in a 9" x 13" baking dish, seam side down.
Continue with this method until you have the desired number you want. The 40 oz. size can of Wolf Brand Chili make about 16.
Make sure you leave enough of the chili to pour over the tortillas.
After you top with the chili drop the Cheez Whiz by spoonfuls on top of the chili.
Sometimes I put a spoonful of the cheese in the enchiladas. It's up to you how you want to make them. You can also add onion to the inside or on top of the enchiladas.
Crush about 3 handfuls of the Fritos corn chip and sprinkle over the top of the enchiladas.
Bake at 325° for about 25 minutes, just long enough to melt the cheese good and warm the chili.
Parmesan Roasted Potatoes


Ingredients:
potato, olive oil, salt, fresh ground black pepper, parmesan cheese

Directions:
Dice potatoes., Combine potatoes, oil, salt and pepper in a 13x9 inch baking dish., Sprinkle with parmesan cheese., Cover dish with foil., Bake at 425 30 minutes, or until potatoes are tender.
Sandtarts


Ingredients:
unsalted butter, white sugar, egg, flour, baking powder, salt, white sugar, cinnamon, pecan halves

Directions:
Cream butter and sugar until fluffy; add egg and beat well.
In a separate bowl, combine flour, baking powder and salt. Gradually add this dry mixture to the creamed mixture.
Cover and chill at least 6-8 hours (or overnight].
Preheat oven to 350°F Lightly grease cookie sheets.
Roll cookies out thin, into a large rectangle, about 1/8-inch thin.
Using a butter knife, run columns down and then across to make squares approx 2" to 2 1/2" squared.  Place on greased cookie sheets.
Combine 1/3 cup sugar and the 1 tsp cinnamon and mix well; set aside.
Brush tops of cookies with egg white wash. Sprinkle with cinnamon/ sugar mixture.
Place a pecan half in the center of each square.
Bake at 350°F for approximately 8 minutes, or until just SLIGHTLY getting golden-brown at edges.
Cool completely; store in airtight container.
Black Pepper Pasta


Ingredients:
all-purpose flour, flour, eggs, fresh black pepper

Directions:
Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, oil and pepper.
Using a fork, beat together the eggs, oil and pepper and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy.
The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
Discard these bits.
Lightly flour the board and continue kneading for 3 more minutes.
The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Lime Fluff
Category: desserts
By AMEEVES

A Georgia favorite! Great with everything! Make a lot for large gatherings, it disappears quickly! You can use any kind of nuts you like; adjust the amount to suit your preference.

Ingredients:
1 (6 ounce) package lime flavored Jell-O® mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (16 ounce) container sour cream
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans

Directions:
In a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. Cover and chill in refrigerator for at least 1 hour. Serve cold.

Prep time: 5 mins
Total time: 1 hr
Yields: 8 to 10 servings

Calories: 532.1
Fat: 24.4 g
Saturated fat: 11.6 g
Carbohydrates: 75.9 g
Sugars: 57.1 g
Dietary fiber: 1.8 g
Protein: 5.7 g
Cholesterol: 22.2 mg
Sodium: 152.1 mg
Habanero and Orange Chocolate Chip Cookies


Ingredients:
butter, brown sugar, white sugar, egg, vanilla, orange, zest of, habanero, flour, cocoa powder, baking soda, salt, chocolate chips

Directions:
Using the electric mixer, blend together the butter and the oil. Add the sugars, egg, and vanilla and beat well. Add the orange rind and habanero, stir.
Add the flour, cocoa powder, baking soda, and salt. Stir until combined. Mix in the chocolate chips.
Drop cookies on to prepared cookie sheet and bake in a 375 degree oven for 9-11 minutes. Cool on a rack. Enjoy!
http://cookthisagainmom.blogspot.com/2014/08/habanero-and-orange-chocolate-chip.html.
Praline Pecan Bacon


Ingredients:
bacon, artificial sweetener, pecans, cinnamon

Directions:
Finely chop pecans with a knife or in a food processor.
Add Swerve brown sugar and chopped pecans to a shallow dish.
Mix with a fork until well combined.
Sprinkle with desired amount of cinnamon and combine with pecan/brown sugar mixture.
Coat bacon by laying piece onto mixture and patting lighty-only one side needs to be coated.
Add to air fryer and cook at 340°F for 20-25 or until bacon reaches desired doneness.
Place cooked bacon on a plate-do not use paper towels or bacon will stick.  Parchment or wax paper is fine.
My Mums Beef Stew - the Best!


Ingredients:
pearl barley, carrots, onions, celery, water

Directions:
Please note:  I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
Get a large saucepan with a lid or a large casserole with a lid.
Trim the braising steak if you need to of any fat and cut into bite size pieces.
Chop the carrots, and cellery and add to the pan.  Now sliced the onions and add them to the pan.
Add the water and the braising steak and the pearl barley and split peas to the same pan.
Add the can of vegetable soup.
Bring to the boil then turn down to a simmer and.
Add the oxo cubes and stir.
Simmer for 4 hours stirring occasionally.
** DO not mix the packet soups as per their instructions.  You want them only to thicken and flavour the stew.
Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
Simmer for a further hour.  There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender.  Braising / Casserole steak can be cooked an hour longer it will only get better!
You shouldn't need to thicken any more.  You can add a small amount of small pasta shapes or macaroni if you wish.  Add another oxo or some gravy granules if you need more flavour.
Add a little more water if you need to (if it looks too thick].
Finally make the dumplings following the instructions on the pack.  'Atora' shredded suet mix is the best.  When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
You don't need to serve with anything else apart from nice fresh bread.
If you want it to stretch further just serve with boiled potatoes.
This stew can be kept in a fridge and re-heated the next day if you want to.