xiaoxl/recipe_data huggingface dataset:
Stovetop Granola
Category: breakfast-and-brunch
By mamaiscookin

A delicious quick and easy granola with almonds and dried cranberries that is made on the stovetop. Feel free to add your favorite dried fruits and nuts too.

Ingredients:
1 tablespoon olive oil
2 cups rolled oats
⅓ cup butter
2 tablespoons honey
⅓ cup packed brown sugar
½ cup chopped almonds
⅓ cup dried cranberries

Directions:
Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool. Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 529.4
Fat: 30.3 g
Saturated fat: 11.3 g
Carbohydrates: 59.7 g
Sugars: 28.1 g
Dietary fiber: 6.7 g
Protein: 9.3 g
Cholesterol: 40.7 mg
Sodium: 115.4 mg
Garlic Zucchini Appetizer (Mutabbal Koosa)


Ingredients:
olive oil, head of garlic, zucchini, vinegar, green onions, cayenne, fresh cilantro

Directions:
Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown. Remove garlic slices with a slotted spoon and set aside.
In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
Combine vinegar with remaining ingredients.
Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
Allow to stand for 4 hours or so before serving.
Belila (Vegan Friendly)


Ingredients:
water, milk, honey, ground cinnamon, nutmeg, vanilla extract, orange flower water, apple, honey, powdered sugar

Directions:
Soak the wheat berries overnight in water to cover. Drain the next morning.
Combine the wheat berries with 3 cups of fresh water; bring to a boil.
Reduce heat, cover and simmer 1 hour or until the skins split. Drain.
In the same pot heat the milk (or milk substitute] with the honey, cinnamon or piece of cinnamon stick and nutmeg. Gently heat until the spices start to become fragrant.
Remove pan from the burner and stir in the vanilla extract and orange flower water. Note: if you used a piece of whole cinnamon stick remove it now.
Stir in the cooked wheat berries and heat through if necessary. Or, as we did: spoon a serving of the wheat berries into a bowl and pour milk all around.
Garnish the wheat berries with diced apple, powdered sugar or a drizzle of honey and the almonds.
Chicken on Lemongrass Skewers


Ingredients:
lemongrass, lime rind, coriander leaves, chicken breasts, lime juice, raw sugar, garlic clove

Directions:
Cut approx 3cm (1.2in] from the lemongrass (not the hard white part, the other end].  Finely chop.
Combine chopped lemongrass, peanut oil, lime rind and coriander in a shallow non-reactive dish.
Cut each chicken breast into 4, and thread onto lemongrass skewers.  The lemongrass skewers may bend, if this happens carefully use a knife to cut a slit into the chicken - it should thread on easily now.
Place skewers in with marinade and turn to fully coat.
Cover and marinade for 3 hours or overnight.
Cook skewers on lightly oiled bbq until chicken is browned and cooked through.
Combine dressing ingredients in a screw top jar and shake to combine.
Serve chicken skewers over rice (optional] and top with dressing.
Hot and Zingy Chex Mix


Ingredients:
Worcestershire sauce, margarine, butter, seasoning salt

Directions:
Preheat oven to 250°., Melt margarine in large roasting pan in oven., Stir in seasonings., Gradually stir in remaining ingredients until evenly coated., Bake 1 hour, stirring every 15 minutes., Spread on paper towels to cool., Store in airtight container.
Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food


Ingredients:
corn tortillas, olive oil, kosher salt

Directions:
Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.].
Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
Cut each tortilla into 4 equal wedge pieces.
Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
Let cool for 5-10 minutes prior to eating.
Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.
Broiled Pork Chops
Category: main-dish
By Jan Taylor

These are fabulous pork chops. Pork is very lean, and this quick broiling method keeps the meat juicy and succulent. Serve with steamed veggies and mashed potatoes for a complete meal.

Ingredients:
¾ cup ketchup
¾ cup water
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
½ teaspoon paprika
½ teaspoon chili powder
⅛ teaspoon ground black pepper
6  (3/4 inch) thick pork chops

Directions:
In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Preheat broiler. Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce.  Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear.  Serve with reserved sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 182.7
Fat: 5.2 g
Saturated fat: 1.7 g
Carbohydrates: 9.9 g
Sugars: 8.6 g
Dietary fiber: 0.2 g
Protein: 23.7 g
Cholesterol: 59.4 mg
Sodium: 815.9 mg
Ranch Dipping Sauce
Category: appetizers-and-snacks
By Jackie Smith

A tasty dip for vegetables and/or crackers.

Ingredients:
¾ cup plain yogurt
⅓ cup mayonnaise
1 (1 ounce) package ranch dressing mix
1 tablespoon chopped fresh parsley

Directions:
In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

Prep time: 8 hrs 5 mins
Total time: 8 hrs 5 mins
Yields: 12 servings

Calories: 59.4
Fat: 5.1 g
Saturated fat: 0.9 g
Carbohydrates: 2.5 g
Sugars: 1.1 g
Protein: 0.9 g
Cholesterol: 3.2 mg
Sodium: 208.9 mg
Mocha Mousse


Ingredients:
gelatin, instant coffee, cold water, boiling water, honey, powdered milk, cold water, vanilla

Directions:
For 10 seconds in blender, blend gelatin, instant coffee, and cold water., Then add boiling water, cocoa, and honey and  blend another 10 seconds., Blend remaining ingredients for a final 10 seconds., Blend until dissolved and refrigerate for 5minutes.
Creamy Pesto Salad Dressing


Ingredients:
pesto sauce, Mom's Pesto, Dijon mustard, mayonnaise

Directions:
"Whisk to combine.  Dress salad! :]."
Skillet Apple Pie  -- America's Test Kitchen


Ingredients:
unbleached all-purpose flour, sugar, table salt, vegetable shortening, unsalted butter, apple cider, maple syrup, fresh lemon juice, cornstarch, ground cinnamon, unsalted butter, apples, sugar

Directions:
1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.].
3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element] and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using] together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.] Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut]. Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.
Velvet Strawberries


Ingredients:
strawberries, heavy whipping cream, powdered sugar, vanilla

Directions:
Hull berries and slice in half., Arrange in bowl., Whip heavy cream and powdered sugar until BARELY thick., Fold in grated sweet chocolate and vanilla., Serve as sauce over berries.
Dressing for Spinach Salad


Ingredients:
white sugar, paprika, sesame seeds, poppy seed

Directions:
Whisk all ingredients together until thoroughly incorporated.
Pour over prepared spinach salad.
Toss.
***note***maywant to prepare a little in advance of use in order to allow time for the sugar to dissolve.
French Bread Pizza (vegetarian)


Ingredients:
firm tofu, tomato paste, olive oil, tamari, soy sauce, ground fennel, dried basil, dried oregano, garlic, cayenne pepper

Directions:
Preheat oven to 450f degrees.
Cut bread loaf in half widthwise, then each half again lengthwise to create 4 roughly equal pieces.
Place the bread, cut side up, on a dry baking sheet.
Place remaining ingredients in a food processor or blender, blend until they form a smooth paste.
Spread the mixture evenly over the bread.
Bake until tofu mixture is hot and bread toasted, about 10 to 15 minutes.
Cut each pizza into individual slices.
Cherries in the Snow Cake II
Category: desserts
By SARABOWENAK

A nice, light no-bake dessert that's a cross between cake and pudding! Easy and delicious! I made mine low-fat by using low-fat cream cheese and lite whipped topping.

Ingredients:
2 (21 ounce) cans cherry pie filling
1 cup white sugar
½ cup all-purpose flour
2 (8 ounce) packages cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 (9 inch) angel food cake

Directions:
In a saucepan, combine cherries, sugar and flour. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool. In a large bowl, beat cream cheese and vanilla until smooth. fold in whipped topping. Pour half of the cream cheese mixture into a 9x12 inch glass dish. Crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture. Refrigerate for at least 5 hours.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 1 - 9x12 inch pan

Calories: 491
Fat: 20.5 g
Saturated fat: 14.4 g
Carbohydrates: 72.3 g
Sugars: 23.2 g
Dietary fiber: 1.2 g
Protein: 5.7 g
Cholesterol: 41.1 mg
Sodium: 347.7 mg
Jack Fry's Key Lime Pie Ice Cream


Ingredients:
heavy whipping cream, sweetened condensed milk, key lime juice, marshmallow cream, graham crackers

Directions:
In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold.
Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.
Cherry Fluff Pie With Rice Krispie Crust (No Bake)


Ingredients:
margarine, butter, light corn syrup, maraschino cherries, low-fat milk, vanilla instant pudding mix

Directions:
In 2-quart saucepan, cook margarine, corn syrup and chocolate morsels over low heat, stirring constantly, until smooth and blended. Remove from heat. Add rice krispies cereal. Stir until well coated. With back of spoon, press cereal mixture evenly in bottom and up side of 9-inch pie pan coated with cooking spray. Chill.
Drain cherries, reserving liquid. Chop cherries. Set aside. Measure 1/2 cup cherry liquid, discarding remainder.
In large mixing bowl, combine cherry liquid, milk and pudding mix with wire whip, mixing until smooth and combined. Fold in cherries and whipped topping. Spread in chilled crust. Chill 3 hours or over night before serving. Garnish with chocolate curls, if desired.
French Onion Soup (Traditional)


Ingredients:
yellow onions, butter, kosher salt, flour, baguette, gruyere cheese, olive oil, kosher salt

Directions:
For the Soup:.
Cut of tops and bottoms of the onions, then cut the onions lengthwise in half.
Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core.
Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain] rather than against them will help the onions soften.
Melt the butter in a large heavy stockpot over a medium heat.
Add the onions and 1 tablespoon salt, and reduce the heat to low.
Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid.
Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot, for about 3 hours or until the onions are caramelized throughout.
Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes.
Add the beef stock, bring to a simmer, and simmer for about 1 hour.
Season to taste with salt, pepper.
For the Croutons:.
Preheat the broiler/grill.
Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use] and place on a baking sheet.
Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt.
Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side.
Set aside and leave the broiler on.
To Complete:.
Place six flameproof soup bowls, with about 1 ½ cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the croutons on top.
Cover with Gruyere.
Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust.
Eat carefully the soup will be very hot.
Cooks Note: One of the most unpleasant tasks associated with French Onion soup is chopping the mounds of onions required. I've found that if I wear my sunglasses, pushed as far up my nose as possible, the tears never really come. When sliced, onions produce a gas that mixes with your natural tears creating an acid very similar to sulfuric acid. By wearing the sunglasses so close to your eyes it doesn't allow the gas to get inches Works like a charm!
Death by Chocolate Mocha Cake Mix Muffins


Ingredients:
baking powder, all-purpose flour, milk, instant coffee granules, canola oil, eggs

Directions:
Preheat oven to 375.
Generously grease muffin tins or line with paper liners.
Pour milk into a bowl and add coffee granules and chocolate syrup; stir until both have dissolved into milk.
Combine cake mix, baking powder, flour, milk mixture, oil and eggs; blend until well combined.
Stir in chocolate chips.
Spoon into prepared muffin cups until roughly 2/3 full.
Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on wire rack or serve warm.
Vodka Lemonade with Mint
Category: drinks
By thisgurlluvs2cook

This is a cool and refreshing adult vodka lemonade drink for summertime, or any time! Garnish with mint sprigs.

Ingredients:
1 cup fresh mint leaves, chopped
⅔ cup white sugar
12 fluid ounces vodka
1 cup fresh lemon juice
crushed ice

Directions:
Combine chopped mint and sugar in a large bowl. Stir in vodka and lemon juice. Cover and refrigerate for at least 30 minutes, or up to 2 hours. Strain lemonade into a pitcher. Fill six 6- to 8-ounce glasses with crushed ice; pour lemonade over.

Prep time: 10 mins
Total time: 40 mins
Yields: 6 cocktails

Calories: 226
Carbohydrates: 26 g
Sugars: 23.2 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 1.7 mg
Abuela's Picadillo
Category: world-cuisine
By MarieSoler

This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!

Ingredients:
2 pounds lean ground beef
¼ cup olive oil
½  onion, chopped
½  green bell pepper, chopped
2 tablespoons minced garlic
2 (8 ounce) cans tomato sauce
2 cups water
½ cup red cooking wine
3 tablespoons hot sauce (such as Louisiana®)
1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground bay leaf
3 ounces Spanish-style olives
1 teaspoon salt, or to taste
1 small butternut squash, peeled and cut into cubes

Directions:
Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease. Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot. Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes. Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

Prep time: 15 mins
Cook time: 1 hr 7 mins
Total time: 1 hr 22 mins
Yields: 8 servings

Calories: 377.6
Fat: 22 g
Saturated fat: 6.6 g
Carbohydrates: 22 g
Sugars: 6 g
Dietary fiber: 3.9 g
Protein: 24.1 g
Cholesterol: 74.3 mg
Sodium: 1856.2 mg
Sharon's Bar Pretzels


Ingredients:
"garlic powder"

Directions:
"Put pretzels in a brown paper bag, pour oil on and shake. Mix garlic and ranch mix together and pour on pretzels. Shake and transfer into a new bag (you might have to change bags a few times] Let these sit overnight as they will seem greasy that night but will seem less so the next day."
Mexican Zucchini Fritters


Ingredients:
zucchini, self-raising flour, purple onion, egg, fresh parsley, cumin, ground coriander, ground turmeric, sweet paprika, salt, olive oil, salsa, sour cream, cheese

Directions:
Trim the ends from zucchini.
Coarsely grate the zucchini.
Place in a colander and squeeze out as much excess moisture as possible.
Transfer to a bowl.
Stir in self-raising flour, onions, egg, parsley, spices and, salt.
Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
Drop four 2-tablespoonful measures of zucchini mixture into pan.
Cook for 1 1/2 minutes each side or until golden and cooked through.
Transfer to a plate lined with paper towel.
Repeat with 2 tsp olive oil and remaining zucchini mixture.
Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.
Loaded Twice-Baked Sweet Potatoes
Category: side-dish
By Chef John

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Ingredients:
4  orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart. Bake in the preheated oven until completely tender, about 35 minutes. Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside. Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells. Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top. Bake until heated through and tops have started to brown, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 sweet potato halves

Calories: 464.2
Fat: 18.5 g
Saturated fat: 8.5 g
Carbohydrates: 59.3 g
Sugars: 12.6 g
Dietary fiber: 9 g
Protein: 16.4 g
Cholesterol: 49.7 mg
Sodium: 740 mg
Quick Idli/Dosa Sambar


Ingredients:
eggplants, ladyfingers, tomatoes, green chilies, hing, fresh ginger, curry leaves, tamarind paste, salt

Directions:
Add oil to cooking pan., Once oil is hot, Add green chillies, ginger, curry leaves, hing., After about 1 minute, Add tomato., After half-cooking tomato, add eggplants and ladysfinger., Add salt and keep cooking vegetables until they become soft., Now the cooked vegetable mix is ready., Mix Tamarind paste with 4 cups water and add to pressure cooker., Add toor dhal, cooked vegetables mix, sambar powder to pressure cooker., After 3 whistles, switch off pressure cooker., Sambar is ready.