xiaoxl/recipe_data huggingface dataset:
Pork Chops with Apple Cider Glaze
Category: main-dish
By Chef John

Pork chops with a glossy apple cider glaze is really easy, and while there's no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup.

Ingredients:
6 (6 ounce) boneless center-cut pork chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
3 cloves garlic, minced
¼ cup apple cider vinegar
2 cups apple cider
1 teaspoon Dijon mustard
1 teaspoon minced rosemary
1 pinch red pepper flakes

Directions:
Season pork chops with salt and black pepper. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate. Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste. Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 pork chops

Calories: 236.7
Fat: 10.6 g
Saturated fat: 3.9 g
Carbohydrates: 11.8 g
Sugars: 9.6 g
Dietary fiber: 0.1 g
Protein: 21.7 g
Cholesterol: 59.4 mg
Sodium: 101.5 mg
Moroccan-Style Stuffed Acorn Squash
Category: side-dish
By TRUCKERDOO

Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2  carrots, chopped
1 cup garbanzo beans, drained
½ cup raisins
1 ½ tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 502
Fat: 11.7 g
Saturated fat: 3 g
Carbohydrates: 93.8 g
Sugars: 15.4 g
Dietary fiber: 10.7 g
Protein: 11.2 g
Cholesterol: 10.1 mg
Sodium: 728 mg
Apple Chutney


Ingredients:
green apples, tomatoes, onions, ginger, garlic cloves, chilies, raisins, lemon juice, soft brown sugar, cider vinegar

Directions:
Peel, core and chop apples.
Combine with tomatoes, onions, ginger, garlic, chilies, raisins, juices, brown sugar and vinegar in a large deep heavy-based pan.
Stir over low heat until sugar is completely dissolved.
Increase heat, stirring occasionally until mixture boils.
Simmer, uncovered, 2 hours or until fruit and vegetables are tender and chutney is thick.
Stir occasionally.
Allow to stand 5 minutes.
Using a jug, pour into warm sterilised jars and seal immediately.
Label and date jars when cool.
Store in a cool place for up to 12 months.
Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.
Coconut Rice


Ingredients:
basmati rice, coconut milk, water, salt, flaked coconut, coconut

Directions:
Combine all ingredients, except coconut, bring to boil, cover, and simmer low, stirring occasionally until rice is almost done (about 10 mins].
Remove from heat and remove pan cover, stir rice.
Fold a kitchen towel in half and place over pan, then place the pan cover over the towel.
Let "rest" for 15 minutes.
To serve, fluff rice with a fork and pour into a serving bowl, garnish with toasted coconut.
*Put the coconut in a dry frying pan and over medium heat, stir constantly until the coconut is browned, but be watchful, the coconut browns quickly, then burns fast.
Aarsi’s Ultimate Baadal Jaam (Eggplant Topped With a Blend


Ingredients:
globe eggplants, light sour cream, red onion, diced tomatoes, asafoetida powder, ginger, green chilies, salt, garam masala powder, coriander powder, red chili powder, tomato ketchup, cilantro leaf

Directions:
Prepping the Eggplant:
1] Cut eggplant into ½ inch thick slices.
2] Brush oil on both sides of each eggplant slice.
3] On a non-stick pan, cook the eggplant slices on both sides (each side should take five minutes].
Prepping the Onion and Tomato Salsa (Masala]:
1] Heat oil in a pan. To this, add asafetida, green chilies, ginger and onions along with salt. Sauté till the onions become translucent.
2] Add Tomatoes along with coriander powder, red chili powder and garam masala. Cook for 8-10 minutes or until the oil starts separating from this mixture.
3] Add ketchup and cook for another two minutes.
4] Switch off the gas and set aside.
Arranging the Baadal Jaam:
1] Place the eggplant slices side by side on the serving platter.
2] Top each slice with 1 tablespoon full of the prepared masala.
3] Add a dollop of sour cream on each of these slices and garnish with cilantro leaves.
Serve hot and enjoy it with your loved ones!
Tips:
1] You can substitute sour cream with Greek yogurt or hung yogurt (yogurt without water].
2] You can cook the masala and eggplants ahead and warm them before serving.
Aarsi’s ultimate Baadal Jaam (Eggplant topped with a blend of spices].
Orange-Walnut Muffins
Category: bread
By cupcakelove31

This is a healthy orange-walnut muffin recipe. The almond milk replaces the traditional vegetable oil, and the brown sugar-honey combo replaces white sugar. Try topping it with a little peanut butter for a morning treat.

Ingredients:
1 cup all-purpose flour
1 ¼ cups whole wheat flour
¼ cup ground flaxseed
1 teaspoon baking soda
½ teaspoon salt
1 cup orange juice
2  egg whites
⅓ cup almond milk
3 tablespoons brown sugar
2 tablespoons honey
½ cup chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Mix all-purpose flour, whole wheat flour, flaxseed, baking soda, and salt together in a small bowl. Beat orange juice, egg whites, almond milk, brown sugar, and honey together in a large bowl until smooth. Stir flour mixture into the orange juice mixture just until the dry ingredients are moistened completely. Fold walnuts through the batter. Spoon batter into the prepared muffin cups. Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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

Calories: 161.9
Fat: 4.6 g
Saturated fat: 0.4 g
Carbohydrates: 27 g
Sugars: 8.4 g
Dietary fiber: 2.8 g
Protein: 4.8 g
Sodium: 218.4 mg
Pressure Cooker Red Beans and Sausage
Category: main-dish
By raquel11882

I am from the South, and red beans and rice is a weekly tradition in my house. This recipe is cooked in no time, thanks to the pressure cooker! Serve over hot cooked rice.

Ingredients:
1 pound dried red beans, rinsed
1 (1 pound) package smoked sausage, sliced
1  bay leaf
2 tablespoons Cajun seasoning, or to taste
½  clove garlic, chopped
½  onion, chopped
1 stalk celery, chopped
½  green bell pepper, chopped
1 teaspoon salt
1 teaspoon dried parsley
¼ teaspoon ground cumin
5 cups cold water, or as needed

Directions:
Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine. Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 298.7
Fat: 18.4 g
Saturated fat: 6.5 g
Carbohydrates: 16 g
Sugars: 3 g
Dietary fiber: 5.2 g
Protein: 17 g
Cholesterol: 38.6 mg
Sodium: 1510.8 mg
Turkey & Stuffing Bake


Ingredients:
celery, butter, margarine, yellow onion, dried sweetened cranberries, water

Directions:
Preheat the oven to 350ºF.
Drain the mushrooms. Reserving the liquid and set aside.
In large skillet, melt butter over medium-high heat in large skillet. Add the celery and onions and cook for 4 minutes or until onions have softened.
Remove the pan from the heat and stir in 1/2 cup of the dressing, water, and the reserved mushroom liquid.
Fold in the stuffing mix and cranberries and mix until thoroughly moistened.
In a separate bowl, combine turkey, mushrooms and remaining 3/4 cup dressing.Spread the turkey mixture evenly in a buttered 8-inch baking dish. Top with the stuffing mixture.
Bake uncovered for 40 minutes or until the top is nicely brown and is bubbly. Serve immediately.
Spicy Southwestern Slaw
Category: salad
By DEBNJAMES

Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any.  You can use green or purple cabbage, or a combination of the two.  Same goes for green or red bell peppers.  For extra heat, use an additional jalapeno pepper.

Ingredients:
3 cups shredded cabbage
1  carrot, shredded
1  onion, diced
1  red bell pepper, diced
1  jalapeno pepper, seeded and diced
1 tablespoon chopped fresh cilantro
½ cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 teaspoon cayenne pepper
salt and pepper to taste

Directions:
In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro.  Set aside. In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper.  Pour over vegetable mixture and toss to combine.  Cover and refrigerate for at least one hour.

Prep time: 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 202.3
Fat: 18.9 g
Saturated fat: 1.4 g
Carbohydrates: 8.4 g
Sugars: 5.4 g
Dietary fiber: 2 g
Protein: 1 g
Sodium: 15.4 mg
Mystery Pecan Pie


Ingredients:
cream cheese, sugar, salt, vanilla, egg, pecans, eggs, sugar, corn syrup, vanilla

Directions:
Heat oven to 375 degrees F.
In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla, and 1 egg; beat at medium speed until well blended.
Spread in bottom of prepared pie crust.
Sprinkle with pecans.
In small bowl, combine all topping ingredients; beat on medium speed just until blended.
Gently pour topping over pecans.
Bake 35 to 40 minutes or until center is firm to touch.
Refrigerate leftovers.
Balsamic Pickled Eggs
Category: appetizers-and-snacks
By gibsey23

These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!

Ingredients:
6  eggs
½  onion, sliced
½ cup balsamic vinegar
½ cup water
1 tablespoon white sugar
5 cloves garlic, crushed

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat.  Bring to a boil, then remove from stovetop, and allow to cool to room temperature.  Place the eggs in a glass jar, and the vinegar over top.  Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

Prep time: 15 mins
Cook time: 5 mins
Total time: 4 days
Yields: 6 eggs

Calories: 100
Fat: 5 g
Saturated fat: 1.6 g
Carbohydrates: 7.2 g
Sugars: 5.8 g
Dietary fiber: 0.2 g
Protein: 6.6 g
Cholesterol: 186 mg
Sodium: 75.9 mg
Chickpea, Leek & Parmesan Soup


Ingredients:
leeks, butter, garlic cloves, thyme, chickpeas, potatoes, extra virgin olive oil, parmesan cheese

Directions:
Trim, separate and rinse leeks.
Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
If the soup is to thick, thin it down with a little boiling water.
Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
Garnish with grated parmesan cheese and drizzle on some olive oil.
Smoked Salmon and Avocado Wraps


Ingredients:
smoked salmon, avocado, mayonnaise, dill, mustard, carrot, lettuce leaves, lemon juice

Directions:
Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great], cut into slices and serve.
Buca Di Beppo Meatballs and Meatball Sauce


Ingredients:
ground beef, romano cheese, eggs, salt, fresh garlic, garlic, Spanish onion, celery, carrot, olive oil, olive oil, fresh Italian parsley, tomatoes with juice

Directions:
Meatballs:
In a large bowl mix all ingredients together.
Shape into meatballs the size of a golf ball ( makes about 40 meatballs].
Set aside and let rest for 1 hour.
Cook the meatballs in the Meatball Sauce :
In a large pan saute in olive oil, garlic,onion,celery and carrot until translucent.
Add parsley.
Break the tomatoes with your hands and add with juice to the pan.
Add salt and pepper.
Bring to boil then lower heat to simmer and add your meatballs.
Simmer for about 45 minutes.
Remove meatballs to platter and serve sauce with your favorite pasta !
Valu Time Creamy Chicken Pot Pie


Ingredients:
"chicken tenderloins"

Directions:
Take pie shells out of the freezer, lay one flat leaving the other in the pie pan to thaw.
Boil chicken until internal temperature reaches 165 degrees Fahrenheit.
Place cooked chicken & all other ingredients in a bowl, stir to combine.
Fill pie crust resting in the pie pan with all the ingredients. (Caution: don’t make the mistake I did and fill the pie tin too full. Otherwise, you won’t be able to get the top pie crust to seal].
Place the other pie crust on top, pinching sides together to seal.
Brush the top with an eff white (lightly beaten] for a golden brown finish before placing in the oven.
Bake at 350 degrees for 20 minutes until crust is golden brown.
Spiced Citrus Dump Chicken


Ingredients:
olive oil, lime juice, lemon juice, chili powder, paprika, cayenne, pepper, seasoning salt, chicken pieces

Directions:
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts].
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts].
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
On the grill: cook over medium heat until juices run clear.
Orange Chablis Jelly


Ingredients:
sugar, fresh lemon juice

Directions:
combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
Bring this to a boil, stirring constantly.
Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
Remove from heat and if there is a foam, skim it off with a metal spoon.
Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
Wipt the jar rims and seal with metal lids and bands.
Process in a boiling water bath for 5 minutes.
Remove and cool.
Asparagus Rolls


Ingredients:
fresh asparagus, monterey jack cheese, bacon bits, green onion

Directions:
Break off tough ends of the asparagus leaving just the tender tips.
Steam for several minutes until cooked just crisp tender.
Open crescent roll dough and separate at the seams.
Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.
Slice and serve.
Cornbread Mashed Potatoes With Spring Onions


Ingredients:
russet baking potatoes, spring onion, butter, salt, pepper, heavy whipping cream, milk

Directions:
Peel and cut potatoes into cubes. Then boil for 20-30 minutes or until soft enough for a knife to easily pass through. Drain and set aside when done.
Meanwhile, bake cornbread according to directions. Set aside for cooling.
In a Dutch oven or large pot, melt the butter and add the potatoes.
Add the milk and half of the heavy cream. Mash the potatoes until you have your desired consistency (runny or thick].
Season with salt and pepper, even more butter to taste.
Cut a large piece of cornbread and crumble into the mashed potatoes. Stir.
Potatoes will thicken, so add more whipping cream until you have desired consistency.
Stir in chopped green onions.
NOTE: You don't want the taste of the onions to overpower the mashed potatoes, so allow potatoes to cook, while stirring, on low heat while the flavor of the onions blend with the potatoes for about 3-5 minutes.
You'll know when it's ready!
Bean and Rice Salad


Ingredients:
cooked white rice, kidney beans, frozen corn kernels, green onions, light olive oil, fresh lime juice, cider vinegar, brown sugar, chili powder, salt, cumin

Directions:
In large bowl mix rice, beans corn, green onion, and jalapenos.
In small bowl mix remaining ingredients until sugar is dissolved.  Toss together and let stand at room temperature 4 hours.
Sun-Dried Tomato Vinaigrette


Ingredients:
sun-dried tomato packed in oil, garlic clove, dried oregano, granulated sugar, pepper, salt, extra virgin olive oil

Directions:
rinse sun'dried tomatoes and pat dry., Finely chop and place in small bowl., Add 1/2 cup of water, oregano garlic, sugar, pepper, and salt if using., Wisk to combine., Whisking constantly drizzle in oil in slow steady stream until combined., **can be made ahead and stored in the fridge for up to a week.
Rotissarie Chicken Pot Pie


Ingredients:
olive oil, kosher salt, fresh ground black pepper, chicken bouillon cubes, yellow onions, onion, all-purpose flour, heavy cream, carrot, celery, baby portabella mushrooms, fresh parsley leaves, kosher salt, baking powder, vegetable shortening, unsalted butter, egg, water

Directions:
For the pastry crust:  Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and 4 tbsp of cold, unsalted butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Breakdown rotisserie chicken, using dark and white meat, no skin and careful to remove all bones~ Cut the chicken into a chunky dice.
Preheat the oven to 375 degrees F.
For the pot pie filling:  In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt 2 tbsps of the butter and saute the onions, for 10 minutes.  Then add celery, carrots and mushrooms to the onions and cook over medium-heat for 5 minutes, to combine and mushrooms to fully cook. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, peas, and parsley. Mix well.    Set aside.
After 30 minutes in the fridge, unwrap the pie crusts and place onto a floured work surface.
Roll the pastry crust out to a 13 in in diameter circle.
Pour the pot pie filling into a 9.5 inch deep dish glass pyrex baking dish (or comparable size casserole dish] and top with the pastry crust.
Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 6 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour at 375, or until the top is golden brown and the filling is bubbling hot.
Lucky Lime Rolls


Ingredients:
lime, zest of, sugar, butter, powdered sugar, lime, juice of, butter, vanilla, milk

Directions:
Using one roll, cut off a small piece of dough for the stem and press the rest of the roll into a 4-inch circle.
Make 3 leaves by cutting the circle almost all the way through, into thirds like a pizza, leaving the pieces attached in the center.
Clip each leaf at the top to make a dip in the top of the leaf.
Combine zest and sugar in a bowl,.
Dip the cut and clipped circle, carefully in the melted butter and then into the sugar mixture.
Place on a sprayed baking sheet, separating the leaves so they don't touch.
Roll the cut off piece into a stem and dip it in butter and sugar mixture and place under the center of the shamrock.
Repeat process with remaining rolls.
Cover with plastic wrap and let rise about 45 minutes.
Bake at 350°F 10-12 minutes or until golden brown.
Serve with green frosting dip if desired.
To make green frosting dip, combine all ingredients except milk and mix well.
Add milk to make the right consistency for dipping.
Pesto & Havarti Grilled Eggplant Burgers


Ingredients:
eggplant, olive oil, havarti cheese, pesto sauce

Directions:
Cut the eggplant into hamburger-sized pieces., Brush each piece, front and back, with olive oil., Shred the havarti cheese., Grill the eggplant until almost done., Sprinkle the shredded havarti cheese on each eggplant., Remove the eggplant when the cheese is melted., Spread the pesto on each eggplant., Serve on the bread of your choice.
Garlic, Roasted


Ingredients:
garlic head, water

Directions:
Preheat oven to 375., Peel most of the papery skin from bulb., Cut tip off, exposing tops of cloves., Place in small baking dish or on square of foil., Add 1 T water., Cover dish or close foil square., Bake for 45-60 minutes, until very soft to the touch., Let cool., Separate cloves and store in refrigerator., Peel cloves as needed., Sealed and refrigerated, it will keep for at least a week.
Taco Casserole


Ingredients:
corn tortilla chips, cheddar cheese, lettuce, tomatoes, salsa, sour cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C].
Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky].