xiaoxl/recipe_data huggingface dataset:
Summer Lamb Kabobs
Category: meat-and-poultry
By Seneca Castle Lamb & Gardens

This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.

Ingredients:
5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chopped fresh rosemary
½ teaspoon crumbled dried sage
4 cloves garlic, chopped
4  green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4  onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
⅓ cup melted butter or margarine

Directions:
Place lamb in a large bowl. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight. Preheat outdoor grill for direct heat. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Prep time: 20 mins
Cook time: 12 mins
Total time: 8 hrs 32 mins
Yields: 20 servings

Calories: 405.8
Fat: 30.3 g
Saturated fat: 12.9 g
Carbohydrates: 13.2 g
Sugars: 5 g
Dietary fiber: 1.4 g
Protein: 20 g
Cholesterol: 89.8 mg
Sodium: 266.1 mg
Cheesy Smothered Pork Chops


Ingredients:
boneless pork chops, sharp white cheddar cheese, olive oil

Directions:
Heat olive oil in skillet over medium heat.
Season pork chops and pan-fry in skillet until browned and no longer pink.
Place 1 oz cheese on top of each pork chop, cover and continue to cook 5 minutes, or until cheese is melted.
Remove pork chops with a slotted spoon, to drain oil.
Broccoli With Zesty Sauce


Ingredients:
broccoli, onions, butter, sour cream, sugar, white vinegar, poppy seed, paprika, salt, cashews

Directions:
Trim off the leaves of the broccoli, and remove the tough ends of the stalks.  I cut it into large spears.  Wash broccoli thoroughly; cook in a small amount of boiling water or steam it for 8 minutes (for large stalks, less time for flowets], or until tender.  Drain well.  Set broccoli aside and keep warm.
While the broccoli is cooking, saute the onion in butter in a medium skillet over medium heat, stirring constantly until tender.  Reduce the heat to low.  Stir in the sour cream and the rest of the ingredients, except cashews.  Cook, stirring constantly, until thoroughly heated.  Pour over the reserved broccoli and sprinkle with the cashews.  Serve immediately.
Kangaroo (aka Vodkatini)


Ingredients:
vodka, dry vermouth, lemon twist

Directions:
"Stir with ice and strain into a martini glass or over ice with the twist."
Velveeta Tuna-Noodle Casserole


Ingredients:
tuna, milk, Velveeta cheese

Directions:
Preheat oven to 400 degrees F.  Spray a 9x13-inch baking pan with non-stick spray.
Combine all ingredients except onion rings and mix well to combine.  Transfer to prepared baking dish.  Cover with aluminum foil.
Bake 45 minutes or until bubbly and heated through.  Uncover and top with onion rings.  Bake a few minutes more.
Mexican Tortilla Lasagna


Ingredients:
lean ground beef, tomato sauce, water, cumin, garlic powder, chili powder, onion powder, corn tortillas, monterey jack pepper cheese, 2% cheddar cheese

Directions:
Mix ground beef (cook first if not previously cooked], fat free refried beans,  tomato sauce, 1 cup water, 1 teaspoons cumin, 1 teaspoons garlic powder, 1 Tbl. chili powder, 1 teaspoons onion powder, & 1/4 teaspoons ground red pepper.
Simmer until beans have "melted" stir in the pepper jack cheese.
Cut corn tortillas into quarters.
Spray bottom of 9X13 baking dish with PAM.
Layer 1/3 of tortillas on bottom.
Spoon 1/3 of meat, bean, & tomato sauce mixture.  Repeat.
Sprinkle reduced fat cheddar on top of last layer.
Bake covered at 400* for 30 minutes.
Molasses Pretzel Snack (Microwaved)


Ingredients:
brown sugar, butter, corn syrup, molasses, salt, baking soda, salted peanuts

Directions:
In a large microwave-safe bowl, combine the brown sugar, butter, corn syrup and molasses. Microwave, uncovered, on high for 45-50 seconds or until the butter is melted; stir.
Microwave 15-25 seconds longer or until mixture boils. Immediately stir in the salt, baking soda and extract (mixture will foam].
Stir in pretzels and peanuts. Microwave on high for 20-30 seconds or until pretzels and nuts are well coated, stirring twice.
Spread into a greased 15-in. x 10-in. x 1-in. pan. (If I use unsalted peanuts, I sprinkle some extra sea salt on the top of the mixture].  Cool for 15 minutes, stirring twice. Store in an airtight container.
Low Fat Pesto Sauce


Ingredients:
chicken broth, garlic cloves, fresh basil, parmesan cheese, pine nuts

Directions:
Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove]. Allow to cool.
Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended.
Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Use as a topping for fish, chicken or potatoes also. Makes 4 servings.
Uncle Dom's Chicken


Ingredients:
chicken breasts, fresh garlic, fresh scallions, tomatoes, lemon juice, butter, white wine

Directions:
put oil and chicken in pan and slightly brown chicken., chop up garlic, scallions and tomatoes don't cut tomatoes too small though., Add scallions, garlic and lemon juice., Cook until you smell the garlic, don't let the garlic brown., Add Butter., Add cooking wine., Add tomatoes, cook for 30 seconds., Serve with parsley garnish over spaghetti if you like.
Pork Tenderloin With Apricot Glaze


Ingredients:
Dijon mustard, cider vinegar, Worcestershire sauce

Directions:
Pat pork dry.
Combine jam, mustard, vinegar and Worcestershire sauce.
Coat pork with glaze.
Place pork on rack set over foil-lined baking sheet.
Roast in preheated 375°F oven for 40 to 50 minutes, or until cooked through (internal temperature about 160 F].
Bonnie Stern.Simply HeartSmart Cooking.
Mushroom, Garlic & Quinoa Soup


Ingredients:
sweet onion, shallot, celery, garlic cloves, quinoa, turmeric, bay leaf, black pepper, parsley flakes, tomato paste, kale, greens

Directions:
Cook Quinoa per your package directions. I use veggie stock instead of water for more flavor. Once fully cooked remove from heat and stir in additional s 1/4 cup of stock or water and let sit. Stir occasionally while preparing the soup. Adding extra water/stock  keeps it moist and it will suck up less of your stock when added to the soup at the end.
Finely dice onion and shallot then cook until starting to carmelize. Add celery (leaves included] and smashed garlic cloves and cook until soft.
Add well cleaned and diced mushrooms to pot, cook until tender and they begin to release liquid.
Add turmeric, smoked paprika, celery salt, and smoked pepper and chipotle flakes (From McCorrmack's, I smash it with a mortar and pestle. You can substitute regular red pepper flakes if you can't find chipotle flakes.] to the onions, shallots, celery and garlic in the pan and stir well to coat with the spices.
Add tomato paste and stir on low heat until it becomes 'rusty' in the pan.
Add the sherry (or veggie stock] and balsamic vinegar and raise to medium/high heat. Scrape bottom of pot to deglaze and cook until liquid reduced by half.
Lower heat and add 6 cups of vegetable stock (Kitchen Basics is my favorite brand].
Add bay leaf and parsley flakes, stir occasionally until warmed through.
Add precooked Quinoa and greens (if using] and cook additional 5 minutes. At this point add additional spices if needed. You may need to add more veggie stock per your preferences as Quinoa really does suck up your stock which is why I always precook it separately and add more water/stock. You can thin per your preference but it's great as a really thick "stewp" or thinned as a soup.
Pine-Apple Pie


Ingredients:
apples, crushed pineapple, sugar, cinnamon, flour, salt, shortening, lemon juice, water

Directions:
Mix apples and pineapple. Combine sugar, cinnamon and flour. Add  to fruit mixture; place in pie shell. Place top crust over filling; cut slits. Brush with 1 tablespoon melted butter.  Bake at 425 degrees for 10 minutes; then at 350 degrees for 25 to 30 minutes.
Pie crust.
Sift together flour and salt.                Cut in shortening until the size of small peas.  Blend egg yolk with lemon and water.  Sprinkle over flour mixture, stirring with fork until dough is moist enough to hold together.  Divide into half.  Form into balls.  Roll out and fit loosely in pie pan.
Teriyaki Chicken and Brown Rice


Ingredients:
boneless skinless chicken breast, water, low sodium soy sauce, garlic powder, Minute brown rice, fresh broccoli florets, peanuts, cashews

Directions:
Add the oil to a skillet and heat., Then add the chicken and cook until lightly browned., Stir in the garlic powder, teriyaki sauce and water., Bring to a boil., Add the broccoli, rice and peanuts and stir., Cover the skillet and turn the heat to low., Cook for 5 minutes or until it is cooked through., Remove from stove top and let stand 5 minutes., Serve.
Paella Potjie


Ingredients:
red sweet peppers, onion, pork, chicken thighs, boiling water, saffron, bay leaves, rice, frozen green peas

Directions:
Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken. Cover and simmer slowly for an hour or until the meat is nearly done.
Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
Place the fish and prawns on top of the meat, followed by the rice and peas. Season with salt and pepper to taste. Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. Paella should be loose and the rice should not be soggy.
Add the lemon juice just before serving and stir well.
To cook in a crockpot cook on high as outlined above.
Lighter Coconut Macaroons


Ingredients:
sweetened condensed milk, vanilla, lemon juice, salt

Directions:
Preheat oven to 350 degrees Fahrenheit (180 Celsius].  Line a cookie sheet with parchment paper.
In a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.
In a medium bowl, beat egg white and salt with electric mixer until it holds soft peaks.
Fold whipped whites into coconut mixture.
Using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm] in diameter, about 1 1/4 inches (3.18 cm] apart on the prepared sheet.
With slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm] tall with a slightly pinched top.
Bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.
(Some coconut shreds on top will be dark brown.]  Slide the parchment off the cookie sheet and onto a wire rack.
After 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.
Chef John's Cloud Eggs
Category: everyday-cooking
By Chef John

You've probably seen these things blowing up on social media recently, and by recently, I mean like 2 years ago. These are very easy to do, very fun to make, super cool to look at, and very enjoyable to eat. This could also be a pretty cool menu item for a Mother's Day brunch. Serve on generously buttered toast with a pinch of cayenne and a sprinkle of coarse sea salt.

Ingredients:
2 large eggs
¼ teaspoon white vinegar
1 pinch salt
1 teaspoon unsalted butter, or as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®) and butter lightly. Crack 1 egg into a clean hand and then separate carefully by letting the egg white drip down between your fingers into a large bowl. Reserve the yolk in a separate, smaller bowl. Repeat with second egg. Pour vinegar into the egg whites, add salt, and whip with a whisk until we have relatively firm, but not dry, peaks. Spoon onto the prepared baking sheet, making sure they are not too wide, as we want some height here. Shape as desired and make a small depression in the top centers using a spoon for yolks. Bake in center of the preheated oven until they just start to take on some golden color, 5 to 6 minutes. Add yolks and bake until yolks are heated through, but still runny, 3 to 4 minutes more. Serve on butter toast.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 88.4
Fat: 6.9 g
Saturated fat: 2.8 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 191.1 mg
Sodium: 147.8 mg
Cardamom-Flavored Fruit Salad (Salatat Al-Fawaakih)


Ingredients:
cantaloupe, seedless oranges, tangerines, apples, seedless raisin, honey, water, ground cardamom, fresh lemon juice

Directions:
Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
Make sure to include some of the sauce with each serving!
Homemade Cranberry Juice


Ingredients:
fresh cranberries, frozen cranberries, water, sugar

Directions:
Wash and drain fresh or frozen red-ripe cranberries., Combine cranberries and water in a large pan., Bring to a boil., Reduce heat and cook until berries burst., Strain juice through a fine strainer lined with cheese cloth., Sugar can be added to juice to your taste., Reheat juice until it is almost, but not boiling., Pour into jars., Allow to cool before refrigerating.
Easy, No-Bake Nutella® Pie
Category: desserts
By Christina

I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!

Ingredients:
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®), divided
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust. Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly. Refrigerate until well chilled, 4 hours to overnight.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 1 9-inch pie

Calories: 758.9
Fat: 50 g
Saturated fat: 20.3 g
Carbohydrates: 72.8 g
Sugars: 57.2 g
Dietary fiber: 0.6 g
Protein: 8.9 g
Cholesterol: 41.1 mg
Sodium: 406 mg
Easy Chinese Corn Soup
Category: soups-stews-and-chili
By SUCCESSION

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Ingredients:
1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1  egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Directions:
In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 (1 cup) servings

Calories: 120.8
Fat: 1.9 g
Saturated fat: 0.6 g
Carbohydrates: 24.1 g
Sugars: 4.3 g
Dietary fiber: 1.5 g
Protein: 5 g
Cholesterol: 48.2 mg
Sodium: 409 mg
Shrimp and Mango Salad With Glass Noodles


Ingredients:
bean thread noodles, medium shrimp, large shrimp, mango, scallions, fresh basil, jalapeno chile, rice vinegar, sugar, salt

Directions:
Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
Serve noodles topped with shrimp salad.
Schnappy Snapple


Ingredients:
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Directions:
Pour Peach Snapple into a tall glass filled with ice., Add the Peach Schnapps and stir., Enjoy!
Balsamic-Glazed Baby Onions


Ingredients:
unsalted butter, sugar, fresh thyme leaves

Directions:
Place onions in large heavy saucepan and add water to cover.  Heat to boiling.  Reduce heat and simmer uncovered until barely tender, 7-10 minutes.  Drain and let cool slightly.  Slip off skins and trim root ends.
Melt butter in same saucepan over medium heat.  Stir in sugar and increase heat to medium-high.  Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes.  Stir in vinegar and thyme; cook 1 minute longer.  Serve hot.
Beef Stew in a Pumpkin


Ingredients:
beef stew meat, water, potatoes, carrots, green pepper, garlic cloves, onion, salt, pepper, beef bouillon granules, diced tomatoes, pumpkin

Directions:
In a Dutch oven, brown meat in 2 tablespoons oil.
Add water, potatoes, carrots, green peppers, garlic, onion, salt, and pepper.
Cover and simmer for 2 hours.
Stir in bouillon and tomatoes.
Wash pumpkin; cut a 6 to 8 inch circle around top stem.
Remove top and set aside; discard seeds and loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan.
Spoon stew into pumpkin and replace the top.
Brush outside of pumpkin with remaining oil.
Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake].
Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Thai Stir-Fried Vegetables


Ingredients:
snow peas, red bell pepper, green onions with tops, garlic, soy sauce, water, sugar, cornstarch, water, black pepper, red bell pepper, fresh cilantro leaves

Directions:
Prep all veggies.
Heat oil in a wok or large frying pan on high heat.  Add garlic and stir-fry for 30 seconds.  Add mushrooms and stir-fry for 30 seconds.  Add snow peas, red pepper, onions, and baby corn and stir to combine.
Add soy sauce, water (if needed], sugar, sesame oil, and stir-fry for 2 minutes, until everything is shiny and hot-crisp.
Add cornstarch/water mixture, and stir-fry for 1 more minute, until the sauce has thickened somewhat.
Transfer to serving dish, and garnish as desired.
Ohio Buckeyes


Ingredients:
butter, powdered sugar, creamy peanut butter, vanilla, shortening

Directions:
Combine First 4 and refrigerate for 1 hour.
Roll into 1 inch balls.
Melt chips and shortening, Dip balls into chocolate w/ toothpick and coat. Place on wax paper and let set.
Veal Chops With Carmelized Onion and Stilton Sauce


Ingredients:
unsalted butter, onions, sugar, dried thyme, low sodium beef broth, Stilton cheese, sherry wine vinegar, dried currant

Directions:
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm.
Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.
Basic Roast Chicken


Ingredients:
whole chickens, kosher salt, fresh ground black pepper, extra virgin olive oil

Directions:
Place your roasting pan in the oven, and preheat to 425 degrees.
Wash the chicken inside and out with cold water.  Pat it as dry as possible with paper towels.
With a sharp knife, make 3 or 4 slashes across each of the thighs.
Rub the entire chicken, including the interior cavity, with olive oil, and then with salt and pepper.
Carefully separate the skin of the breast from the meat, and work some olive oil, salt, and pepper into the gaps with your hand.
Tuck the wings up under the back of the chicken.  Cross the legs, and tie it up as tightly as possible with kitchen twine.
Pull the hot tray out of the oven, and place the chicken on it breast side down.  Return to the oven and cook for 5 minutes.
Turn the chicken over onto the other breast, and cook another 5 minutes.
Turn the chicken on it's back, and cook for 1 hour.
Let it rest for 5 - 10 minutes before serving.
Aji De Gallina


Ingredients:
boneless skinless chicken breast halves, chicken broth, evaporated milk, parmesan cheese, walnut pieces, olive oil, garlic cloves, onion, ground turmeric, ground cumin, rice, sweet potato, black olives, fresh parsley

Directions:
Simmer the chicken breasts in the broth until just cooked through, about 20 minutes. Set aside chicken breasts to cool.
Strain broth and use it to prepare your rice according to package directions. Set aside any leftover broth.
In a food processor or blender, add the bread cubes, evaporated milk and 1/2 cup broth. Process until smooth. Add the Parmesan and walnuts and process again until the mixture is smooth.
In a pot, saute the chopped onion for about 3 minutes, then add the garlic and continue to saute until the onion is translucent, about 2 minutes more. While the onion and garlic are sauteing, shred the chicken into bite-sized pieces using your hands or 2 forks.
When the onion is translucent, add the turmeric and cumin, stirring to toast the spices for a moment. Add the shredded chicken and the aji paste and stir the mixture to coat chicken with the spices.
Pour in the bread/milk mixture over the chicken and stir over medium heat until the sauce is bubbling and the chicken is heated through. If the sauce thickens too much, thin it out with some leftover broth. Taste for seasoning and add salt and pepper to taste.
Serve over rice with garnishes.
Balsamic Glazed Carrots
Category: side-dish
By HARRY WETZEL

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

Ingredients:
3 cups baby carrots
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon brown sugar

Directions:
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 81.6
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 12.5 g
Sugars: 8.9 g
Dietary fiber: 2.9 g
Protein: 0.7 g
Sodium: 80.8 mg