xiaoxl/recipe_data huggingface dataset:
Bacon Beer Cheese Dip (Aka: Game Day Dip)


Ingredients:
bacon, green onions, light cream cheese, Velveeta reduced fat cheese product, garlic powder, dried red pepper flakes, beer

Directions:
Cook bacon crisply, remove from pan to drain on paper towels; reserve grease.
In hot grease, saute green onions until bright green and soft - drain on paper towels.
In your Crock Pot insert or microwavable bowl, combine cream cheese, Velveeta, garlic powder and pepper flakes.
Microwave on HIGH for 3 minutes.
Remove from oven and stir to combine and microwave again for 3 minutes or until cheese is completely melted.
Add beer and stir to "loosen" to a dippable consistency.
Stir in bacon and green onions and serve hot with corn chips or crackers.
Grilled Chicken BLT Wraps
Category: meat-and-poultry
By James Roos

A delicious, easy grilled chicken wrap that is perfect for lunch, dinner, or picnics! Serve with your favorite chips and a cold beverage!

Ingredients:
1 pound skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 ears fresh corn
3 ½ cups chopped romaine lettuce
1 ½ cups chopped cooked bacon
1 ½ cups chopped avocado
1 cup chopped Roma tomatoes
1 cup chopped red onion
1 cup ranch dressing
6 (8 inch) flour tortillas

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper. Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces. Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well. To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

Prep time: 30 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 6 wraps

Calories: 820.7
Fat: 53.8 g
Saturated fat: 12 g
Carbohydrates: 44.6 g
Sugars: 5.1 g
Dietary fiber: 7.6 g
Protein: 40.1 g
Cholesterol: 103.4 mg
Sodium: 1732.3 mg
Margarita Jelly


Ingredients:
water, lime juice, triple sec, granulated sugar, lime

Directions:
Prepare jars and lids and canning bath according to safe canning practices.
In a large stainless steel stockpot, combine water, lime juice, tequila, Triple Sec and sugar. Bring to boil over medium heat, stirring constantly until sugar is completely dissolved.
Increase heat to medium-high and bring to full boil, stirring constantly. Stir in Pectin (and lime zest if using]. Return to a full boil, stirring constantly for 1 minute. (Use a timer.].
Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Remove any air bubbles. Wipe jar rims and thread with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip tight.
Place jars in canner, making sure they are covered by at least an inch of water. Cover and bring to a gentle boil, process 4-oz jars and 8-oz jars for 10 minutes; process 1-pint jars for 15 minutes.
Remove jars from canner and place on a cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Sussex Style Steak With Mushrooms for the Crock Pot!


Ingredients:
salt, pepper, flour, red onions, green onions, condensed beef broth, dark beer, beef broth, olive oil, portabella mushrooms, red wine vinegar

Directions:
Season the meat with salt and pepper and rub each side with flour.  Place in bottom of slow cooker.  Lay onions over top and pour in beef broth and port.
Brush mushrooms with olive oil and lay evenly over meat.  Sprinkle with vinegar. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
When ready to serve, transfer steak with mushrooms to a deep platter.  Stir in goat cheese, if using and pour gravy over meat.
Enjoy!
Parmesan Fried Zucchini
Category: side-dish
By lilcupcake

Turn your fresh zucchini into a great appetizer using breadcrumbs and Parmesan. Excellent served hot, but equally delicious prepared ahead of time and served at room temperature.

Ingredients:
½ cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon dried parsley
ground black pepper to taste
3  zucchinis, sliced
2  eggs, beaten
1 cup vegetable oil for frying
1 tablespoon grated Parmesan cheese, or more to taste
salt to taste

Directions:
Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack. Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

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

Calories: 146.3
Fat: 8.2 g
Saturated fat: 2.5 g
Carbohydrates: 11.4 g
Sugars: 2.7 g
Dietary fiber: 1.7 g
Protein: 7.8 g
Cholesterol: 68.7 mg
Sodium: 350.2 mg
Wassail (Non-Alcoholic Mulled Apple Juice)


Ingredients:
water, sugar, cinnamon stick, ground cloves

Directions:
Heat and stir until red hots are dissolved., Couldn't be easier!  Happy Holidays!
Apple Stuffed Pork Chops
Category: main-dish
By Nancy Burrowes

A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!

Ingredients:
1 tablespoon chopped onion
¼ cup butter
3 cups fresh bread crumbs
2 cups chopped apples
¼ cup chopped celery
2 teaspoons chopped fresh parsley
¼ teaspoon salt
6  (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Yields: 6 chops

Calories: 483.2
Fat: 18.9 g
Saturated fat: 7.8 g
Carbohydrates: 45 g
Sugars: 7.8 g
Dietary fiber: 3.5 g
Protein: 32.2 g
Cholesterol: 89.7 mg
Sodium: 625.7 mg
Beef Shish Kebabs for Freezer Cooking
Category: everyday-cooking
By HAC3

Great way to cook once a month. Yummy on the grill.

Ingredients:
1  zucchini, cut into chunks
1  red bell pepper, cut into 1 inch pieces
1 (15 ounce) can pineapple chunks, drained
2 tablespoons olive oil
½ cup ketchup
1 teaspoon salt
2 tablespoons steak sauce (such as A1®)
2 tablespoons white sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
¼ cup water
1 ½ pounds beef sirloin, cut into 1 inch cubes
12  bamboo skewers

Directions:
Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags. To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets. Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade. Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 skewers

Calories: 301.7
Fat: 14.2 g
Saturated fat: 4.4 g
Carbohydrates: 24 g
Sugars: 20.6 g
Dietary fiber: 1.3 g
Protein: 20.1 g
Cholesterol: 60.5 mg
Sodium: 787 mg
Raspberry Blackberry Crepe Filling


Ingredients:
frozen unsweetened raspberries, sugar, flour

Directions:
Blend together the berries in a handy chopper or blender just until you see individual circles of red and black.
Over medium heat in a small saucepan, heat the chopped berries a couple of minutes, stirring occasionally. Add the sugar, more or less to taste, stirring constantly.
Add the flour, stirring constantly. Let boil about 3 minutes, until thickened, stirring occasionally. Remove from heat and spread onto crepes, toast, or anything else you want.
*NOTE: If you cool the filling before you use it, stir it back up before using.
Jerk Chicken Egg Rolls with Mango-Habanero Sauce
Category: appetizers-and-snacks
By In the Kitchen with Iesha

Jerk chicken egg rolls.

Ingredients:
1  mango, peeled and diced
¾ cup water
1 tablespoon seasoned rice vinegar
1 clove garlic, minced
1 pinch salt
½ cup brown sugar, divided
2  habanero peppers, seeded and minced
2 tablespoons water
1 teaspoon cornstarch
3 tablespoons vegetable oil, divided, or as needed
6  chicken thighs, diced
1 tablespoon jerk seasoning, or more to taste
1  shallot, finely chopped
1 clove garlic, minced
1 head green cabbage, shredded
1 (12 ounce) package shredded carrots
2  very ripe yellow plantains, peeled and diced
1 (16 ounce) package egg roll wrappers
1  egg
1 tablespoon water
vegetable oil for frying

Directions:
Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add habanero peppers and simmer on low for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the pan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and saute until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium. Add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool. Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool. Separate and place egg roll wrappers onto your work surface. Mix egg with water for the egg wash. Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls. Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove from oil and drain on paper towels or rack. Serve with the mango-habanero sauce.

Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 18 servings

Calories: 251.8
Fat: 8.3 g
Saturated fat: 1.8 g
Carbohydrates: 34.9 g
Sugars: 13.5 g
Dietary fiber: 3.4 g
Protein: 10.6 g
Cholesterol: 35 mg
Sodium: 293.8 mg
Mustard Vinaigrette


Ingredients:
mustard, extra virgin olive oil

Directions:
In a medium bowl, whisk together the vinegar and mustard., Slowly pour in the olive oil, whisking constantly until combined., Season with salt and pepper., Refrigerate in an airtight container for up to 2 weeks.
Vegetarian Stir Fry


Ingredients:
onion, vegetable broth, garlic cloves, red bell pepper, mushroom, green cabbage, extra firm tofu, soy sauce, rice vinegar

Directions:
Prepare ingredients to stir-fry.
Heat 1 TBS broth in a stainless steel wok or 12 inch skillet.
Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.
Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes.
Add garlic and continue to cook stirring for another 2-3 minutes.
Add cabbage, and rest of ingredients and cook for another 2 minutes.
Sauteed Green Beans With Almonds


Ingredients:
olive oil, butter, shallot, green beans, garlic, onion powder, salt

Directions:
In saute pan, melt olive oil and butter over medium-low heat., Add shallots and saute 1 minute., Add green beans, garlic, salt, and onion powder. Stir to coat beans., Saute until beans are almost tender., Add almonds and continue to saute until green beans are crisp-tender., Serve warm as a side dish, or over rice as a vegetarian main course.
Chocolate Zucchini Oat Bran


Ingredients:
zucchini, water, artificial sweetener

Directions:
Mix everything in a big microwave safe bowl.
Microwave on high for 5 minutes or until done, stopping to stir a few times.
Top with nuts, nut butters, or more chocolate!
Fun variations add ins:  ginger and apricots, dried or fresh cranberries or blueberries, cinnamon and bacon, fresh cherries with almonds, oranges, all of the above!
NOTE:  I actually use a tiny crock pot for this, letting it cook on the -warm- setting for about 5 hours, stirring occasionally.
Thai Chicken Noodle Soup


Ingredients:
yellow onion, garlic cloves, carrot, chicken broth, bean thread noodles, fresh basil leaves, lime

Directions:
Heat a large heavy-bottomed soup pot with vegetable oil, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes.
Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the basil and chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the sesame and hot chili oil and the juice of 1 lime.
Creme Brulee
Category: world-cuisine
By COOKALOT

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Ingredients:
6  egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Directions:
Preheat oven to 300 degrees F (150 degrees C). Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately.  Stir cream into the egg yolk mixture; beat until combined. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes.  Remove from oven and cool to room temperature.  Refrigerate for at least 1 hour or overnight. Preheat oven to broil. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar.  Sift this mixture evenly over custard.  Place dish under broiler until sugar melts, about 2 minutes.  Watch carefully so as not to burn. Remove from heat and allow to cool.  Refrigerate until custard is set again.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 5 servings

Calories: 561.4
Fat: 50.1 g
Saturated fat: 29.3 g
Carbohydrates: 24 g
Sugars: 20.4 g
Protein: 5.8 g
Cholesterol: 416.7 mg
Sodium: 55.3 mg
Atlanta Brisket


Ingredients:
beef brisket, canola oil, onion, ketchup, onion powder, dark brown sugar, garlic powder, dried thyme

Directions:
Using fork, poke holes all over brisket. Rub entire surface of brisket with 1 T salt. Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.
Adjust oven rack to lower middle position and heat oven to 325. Pat brisket dry with paper towels and season with pepper. Heat 2 t oil in 12 inch nonstick skillet over med-high til just smoking. Place brisket fat side down in skillet; weigh down with dutch oven or heavy cast iron skillet and cook til well browned, about 4 minutes. Remove dutch oven, flip brisket and replace dutch oven on top and cook til other side is well browned,about 4 minute Transfer to platter.
Heat remaining 2 t oil in same skillet over med til shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10-12 minute Transfer to 13x9 inch baking dish and spread into even layer.
Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 t salt, and 1 t pepper in a bowl. Place brisket fat side up on top of onions and pour cola mixture over brisket. Place parchment paper over brisket and cover dish tightly with foil. Bake til tender and fork slips easily in and out of meat, 3 1/2 - 4 hours. Let brisket rest in liquid, uncovered for 30 minutes.
Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into 1/4 inch thick slices and return to baking dish. Serve with sauce.
To make ahead: Follow recipe through step 4. Allow brisket to cool in sauce, cover, and refrigerate overnight or up to 24 hours. To serve, slice brisket, return to sauce, and cover with parchment paper. Cover baking dish with foil and cook in 350 degree oven til heated, about 1 hour.
Ham Steak With Apples


Ingredients:
ham steak, butter, granny smith apple, Dijon mustard, apple cider, heavy cream, salt, black pepper

Directions:
Remove rind and trim off all but 1/4-inch of outer fat.  Cut ham into two serving pieces. Score the fat edge at 1-inch intervals so the steak does not curl during cooking.
Lightly saute, ham on both sides in butter for 3-4 minutes a side. Remove ham steak to a plate and keep warm.
Add diced apples and saute until somewhat soft. Stir in mustard and cider and reduce until the cider has almost entirely evaporated.
Slowly wisk in the heavy cream and reduce until slightly thickened. Season to taste with salt and pepper and spoon sauce over steak.
Chicken and Salad Pitas


Ingredients:
curry powder, lettuce, tomatoes, spring onions

Directions:
Mix together the chicken, salad cream and curry powder., Warm the pitas and fill with the salad and chicken mix.
Pumpkin Spice Coffee Muffins
Category: bread
By Bringhomethebakin'

I've made pumpkin muffins for years, and I love pumpkin spice coffee. So, one day, I thought why not add coffee to my muffins?

Ingredients:
cooking spray
⅔ cup warm water
¼ cup instant coffee granules
3 ½ cups all-purpose flour
2 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup oil
4  eggs
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon baking powder
1 cup chocolate chips  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners. Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 servings

Calories: 265.7
Fat: 12.4 g
Saturated fat: 2.8 g
Carbohydrates: 36.9 g
Sugars: 21.2 g
Dietary fiber: 1.5 g
Protein: 3.5 g
Cholesterol: 31 mg
Sodium: 316.6 mg
Party Potatoes by Auntie Elaine


Ingredients:
potatoes, cream cheese, sour cream, parsley flakes, chives, green onion top

Directions:
Peel and cut potatoes.
Boil  potatoes in salted water until tender, 15 -20 minutes.
Drain potatoes and return to pan.
Combine all ingredients and mash together  until smooth.
Place mashed potatoes into a greased  13 x 9 pan.
Bake, uncovered, for 45 minutes at 350°F.
Can be made ahead, refrigerated, and then baked, but add 10 minutes to the baking time.
Jamaican Jerk Chicken Drumsticks


Ingredients:
garlic powder, ground allspice, cayenne pepper, ground black pepper, ground nutmeg, ground cinnamon, kosher salt, granulated sugar, soy sauce, white vinegar, lemon juice, green onion

Directions:
Mix together all ingredients in a crock pot.
Put in the chicken and cover with the marinade.
Cook on warm heat for 7-8 hours or low for 4-6 hours. Keep shifting the drumsticks in the crock pot to ensure that they are being evenly marinaded and cooked.
Baked Apple


Ingredients:
apples, flour, sugar, salt, baking powder, egg, butter, cinnamon, vanilla

Directions:
Place apples in baking dish.
Mix flour, sugar, salt, baking powder, egg together until mealy and sprinkle over apples.
Mix and pour last 3 ingredients over topping.
Bake at 350 for 40 minutes or until topping is hardened and browned.
Add chopped nuts, berries or raisins for a twist.
Delicious Double Cranberry-Orange Sauce


Ingredients:
frozen cranberry juice concentrate, sugar, sugar, cranberries, dried cranberries, orange marmalade, allspice

Directions:
In a heavy saucepan combine cranberry juice concentrate and sugar; bring to a boil over high heat, stirring until sugar dissolves.
Add in the fresh and dried cranberries; cook until the dried berries begin to soften and the fresh berries begin to pop, stirring often (about 7 minutes].
Remove from heat and stir in the orange marmalade, orange juice and allspice; cool completely, cover and refrigerate until cold (about 2 hours].
Bloody Mary Tomato Salad


Ingredients:
olive oil, vodka, fresh lemon juice, Worcestershire sauce, salt, pepper, grape tomatoes, celery, celery leaves

Directions:
In large bowl, whisk horseradish, oil, vodka (if using], lemon juice, pepper sauce, Worcestershire, 1/2 tsp salt, 1/2 tsp black pepper until blended.
Add tomatoes and celery; toss to combine.
Cover and refrigerate 2 hours.
To serve, toss againto coat with dressing, and garnish with celery leaves.
Makes 7 cups.
Zesty Turkey Chili


Ingredients:
lean ground turkey, olive oil, onion, green pepper, garlic cloves, reduced-sodium stewed tomatoes, low-sodium tomato puree, kidney beans, black beans, chili powder, cinnamon, cumin, brown sugar

Directions:
In a deep saucepan over medium high heat, saute onion and pepper in olive oil for 3 - 5 minutes.
Add garlic and cook an additional minute.
Add ground turkey and brown for 5 minutes.
Add tomatoes and tomato puree and turn heat to low.
Add beans and spices and simmer, stirring occasionally, until mixture thickens.
Add hot sauce, salt and pepper to taste.
Apple Pie With Cheese Sandwich


Ingredients:
American cheese, apple, butter, margarine

Directions:
TOP 1 of the bread slices with Singles and apple slices; cover with remaining bread slice.
SPREAD outside of sandwich with butter.
COOK in skillet on medium heat 2 minute on each side or until golden brown on both sides.