xiaoxl/recipe_data huggingface dataset:
Barbequed Cabbage
Category: side-dish
By ericasalad

This is a delicious way to use up cabbage, and a great way to make someone a cabbage lover!

Ingredients:
½ head cabbage, cut into thick shreds
½ cup soy sauce
¼ cup butter
freshly ground pepper to taste

Directions:
Preheat an outdoor grill for medium heat. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 156.2
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 11.2 g
Sugars: 5.3 g
Dietary fiber: 4 g
Protein: 4 g
Cholesterol: 30.5 mg
Sodium: 1912.2 mg
No-Mayonnaise Ranch Dressing
Category: side-dish
By Naomi Witzke

If you do not like mayonnaise, this recipe is for you!  It's so creamy, you'll never be able to tell that it's reduced fat!

Ingredients:
1 cup low-fat sour cream
½ cup buttermilk
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon garlic powder
¼ teaspoon dried dill weed
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon fresh-ground black pepper

Directions:
Place sour cream and buttermilk into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 1 1/2 cups

Calories: 32
Fat: 2.5 g
Saturated fat: 1.6 g
Carbohydrates: 1.5 g
Sugars: 0.6 g
Protein: 1 g
Cholesterol: 8.3 mg
Sodium: 43.4 mg
Lemon-Garlic Air Fryer Salmon
Category: main-dish
By France C

This buttery lemon-garlic salmon is easy to throw together with a few simple ingredients. For best results, use center-cut fillets that are about 1-inch thick. Eight minutes cook time will produce salmon that is medium-well. Add 1 to 2 more minutes for well done, but take care not to overcook. Cook time may vary with different model air fryers.

Ingredients:
1 tablespoon melted butter
½ teaspoon minced garlic
2 (6 ounce) fillets center-cut salmon fillets with skin
¼ teaspoon lemon-pepper seasoning
⅛ teaspoon dried parsley
cooking spray
3 thin slices lemon, cut in half

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C). Combine melted butter and minced garlic in a small bowl. Rinse salmon fillets and dry with a paper towel. Brush with butter mixture and sprinkle with lemon-pepper seasoning and parsley. Spray the basket of the air fryer with cooking spray. Place salmon fillets in the basket, skin-side down, and top each with 3 lemon halves. Cook in the preheated air fryer for 8 to 10 minutes. Remove from the air fryer and let rest for 2 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 salmon fillets

Calories: 292.9
Fat: 16.4 g
Saturated fat: 5.3 g
Carbohydrates: 1.4 g
Dietary fiber: 0.5 g
Protein: 33.6 g
Cholesterol: 108.3 mg
Sodium: 174.4 mg
Maple Syrup Korean Teriyaki Chicken


Ingredients:
soy sauce, water, maple syrup, garlic cloves, gingerroot, black pepper, boneless skinless chicken breast halves, brown rice, cornstarch

Directions:
Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
Preheat the oven broiler. Lightly grease a baking dish.
Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.
Easy (But Super Good) Tomato Sauce


Ingredients:
tomato sauce, stewed tomatoes, olive oil, garlic

Directions:
Mix all ingredients together and enjoy!
NOTE: Try to cut up the stewed tomato's that are in the can, they have a tendency to be bigger portions and this sauce taste so good with a little bit of real tomato in the bite!
Triple Coconut Cream Pie


Ingredients:
all-purpose flour, all-purpose flour, sweetened flaked coconut, unsalted butter, sugar, kosher salt, milk, sweetened flaked coconut, vanilla bean, eggs, sugar, sugar, all-purpose flour, unsalted butter, sugar, vanilla extract, unsweetened flaked coconut, sweetened flaked coconut, white chocolate

Directions:
FILLING: Combine milk and 2 cups sweetened coconut in a 3 1/2-quart saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
Whisk together eggs, 1/2 cup plus 2 tablespoons sugar, and flour in a medium bowl until well blended. Gradually whisk about 1/3 cup milk mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Remove medium bowl from ice bath, and place plastic wrap directly on surface of mixture; chill 4 hours or until cold. (Mixture will thicken.].
CRUST:Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor—it will be loose.].
Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 1 hour.
Roll dough to a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 11/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.
Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 minutes. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.
TOPPING: Fill baked Coconut Piecrust with pastry cream, smoothing surface. Beat whipping cream, remaining 1/4 cup sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.
Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until golden, stirring twice. Cool. Top pie with coconut, and garnish, if desired.
Filet Mignon with Rum Butter


Ingredients:
dark rum, lime juice, beef tenderloin steaks, butter, shallot, crushed red pepper flakes, salt, parsley

Directions:
Combine half of rum, shallots, lime juice and pepper in shallow dish.
Add steaks.
Marinate 30 TO 60 minutes, turning once.
Sprinkle with salt.
Heat remaining rum, shallots, lime juice and pepper in small pan on preheated outdoor grill.
Stir in butter a small piece at a time.
Stir in parsley.
Brush steaks with half of rum butter and grill 8 to 10 minutes.
Turn and brush with remaining rum butter.
Grill another 8 minutes or until desired doneness.
Chocolate Cherry and Oatmeal Cookies


Ingredients:
all-purpose flour, oats, baking soda, salt, brown sugar, butter, vanilla extract, egg, dried tart cherry

Directions:
Preheat oven to 350.
Lightly spoon flour into a measuring cup; level with a knife. In a small bowl, combine flour, oats, baking soda and salt. Stir to combine.
Cream butter and sugar. Add vanilla and egg, then beat well. Gradually add the flour mixture, beating until blended. Add cherries and chocolate chips, stirring until blended.
Drop dough by tablespoonfuls 2 inches apart on a baking sheet coated with cooking spray. Bake at 350 for 12 minutes, or until lightly browned. Remove from oven; cool on pan for one minute. Cool cookies completely on racks.
Fresh BBQ Corn With Honey Butter


Ingredients:
butter, honey, kosher salt, black pepper, garlic powder

Directions:
Mix salt, pepper, and garlic powder together.
Let stand for one hour before use.
This may be stored in a plastic container for future use.
Whip all but 2 tablespoons butter with honey.
Using wax paper, roll honey butter into shape of sausage and refrigerate overnight (or put in freezer for 1 hour].
Brush frozen corn with 2 tablespoons room-temperature butter.
Sprinkle with a dash of the seasoning mix.
Place corn on the grill.
Turn often until brown on every side.
Cut corn from cobs.
Place in a bowl and cover until ready to serve.
Cut refrigerated honey butter into 1/2" thickness slices and serve over hot corn kernels.
The Gourmets'  Pumpkin Bake


Ingredients:
prepared pumpkin, butter, onions, garlic clove, carrots, celery, dried herbs, plain yogurt, egg, chives, hard cheese

Directions:
Steam Pumpkin till just soft. Drain and set aside.
melt butter in pan and fry the onions, garlic, celery and carrots til soft, not browned. Add herbs and breadcrumbs. Stir to mix well, remove from heat.
Grease a 1.5 litre baking dish.
Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin.
Over low heat mix yogurt, sesame oil and cheese till cheese melts, stir in the egg. remove from heat.
Pour the sauce over the pumpkin, and sprinkle with the chives.
Bake in oven 180c till nice and golden.
Buffalo Style Chicken Wings


Ingredients:
gorgonzola, blue cheese, sour cream, mayonnaise, milk, fresh parsley, fresh lemon juice, salt, chicken wings, butter, margarine, celery

Directions:
Preheat broiler.
Combine: cheese, sour cream, mayo, milk, parsley, lemon juice& 1/4 tsp salt.
Cover and refrigerate.
Arrange chicken wings on a rack in a broiling pan and sprinkle with 1/4 tsp salt.
Broil 5" from heat for 10 minutes, turn wings and broil a further 10-15 minutes.
Meanwhile in a saucepan melt butter; combine with the hot sauce.
Pour sauce over broiled wings and toss.
Arrange on a platter with the celery sticks and cheese mixture.
Dip sticks and wings in the cheese.
Saffron Roasted Cauliflower


Ingredients:
olive oil, saffron thread, garlic cloves, shallot, kosher salt, cauliflower, lemon, fresh parsley

Directions:
Preheat the oven to 450 degrees F.  Heat the olive oil in a large ovenproof skillet over medium heat.  Add the saffron, coriander, garlic, shallot and 1 teaspoons salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes.  Add the cauliflower, lemon juice and 1/3 cup water.  Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
Transfer the skillet to the oven.  Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes.  Season with salt and sprinkle with parsley.
Chopped Mushroom Stems and Scallop Chowder


Ingredients:
garlic cloves, butter, olive oil, green onions, mushroom stems, dried tarragon, water, salt, pepper, milk, O'Brien potatoes, half-and-half, scallops

Directions:
In a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Sauté until the onion greens are wilted.
Add the mushrooms and fry on medium heat about 8 minutes.
Add the tarragon and simmer a minute.
Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
Taste to adjust seasonings.
Add the sliced scallops and stir gently.
HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
Ladle into bowls and serve with a crusty bread and a green salad.
Pink Stuff
Category: desserts
By Shannon

This has been used as a Thanksgiving favorite in my family for years. We haven't figured out yet if it's a fruit salad or a dessert! It is rich and good.

Ingredients:
1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed

Directions:
In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 10 servings

Calories: 410
Fat: 19.8 g
Saturated fat: 10.2 g
Carbohydrates: 56 g
Sugars: 37.6 g
Dietary fiber: 1.9 g
Protein: 5 g
Cholesterol: 13.3 mg
Sodium: 69.5 mg
Grandma's Jello Salad


Ingredients:
lime Jell-O gelatin, cottage cheese, mandarin oranges, walnuts

Directions:
Mix jello powder and whipped cream in bowl until jello is evenly dissolved.
Add cottage cheese, 1/2 mandarin oranges (1 can], whole can of fruit cocktail, and walnuts stir until well mixed.
Garnish top with remaining mandarin oranges and a sprinkle of walnuts.
Refrigerate for about 1 hour before serving.
Slow Cooker Beef Barbacoa
Category: world-cuisine
By lizbot1

A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla.

Ingredients:
3 pounds boneless beef chuck roast
1  onion, chopped
3  bay leaves
½ teaspoon ground black pepper, or to taste
2 tablespoons garlic powder
¼ cup distilled white vinegar
1 (14 ounce) can tomato sauce
¼ cup chili powder
salt to taste

Directions:
Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours. Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 291.7
Fat: 18.8 g
Saturated fat: 7.3 g
Carbohydrates: 9.1 g
Sugars: 4 g
Dietary fiber: 2.8 g
Protein: 22 g
Cholesterol: 77.3 mg
Sodium: 350.2 mg
Grilled Chicken and Ratatouille


Ingredients:
zucchini, Japanese eggplant, red bell pepper, red onion, tomatoes, olive oil, boneless skinless chicken breast halves, basil, red wine vinegar

Directions:
Prepare barbecue (medium-high heat]. Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.
Auntie Midge's Hawaiian Salad
Category: desserts
By poppy

Great crowd salad. Auntie Midge's recipe. Drain fruit several hours in colander before mixing with marshmallows.

Ingredients:
1 (30 ounce) can fruit cocktail, drained thoroughly
1 (20 ounce) can pineapple chunks, drained thoroughly
1 (8 ounce) can mandarin oranges, drained thoroughly
1 (10.5 ounce) package miniature marshmallows
1 (24 ounce) container sour cream

Directions:
Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely. Refrigerate 4 hours to overnight.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 10 servings

Calories: 333.1
Fat: 14.3 g
Saturated fat: 8.9 g
Carbohydrates: 48.4 g
Sugars: 36.5 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 29.9 mg
Sodium: 78.4 mg
Chinese-Style Turkey Meatballs


Ingredients:
ground turkey, scallions, cilantro, soy sauce, egg, brown sugar, soy sauce, rice vinegar, fresh ginger

Directions:
Heat the oven to 400 degrees.
To make the meatballs:  Gently mix together the meatball ingredients (hands are best for this], then form meatballs by rolling tablespoon-sized scoops between your palms.
Arrange on a lightly oiled or parchment-lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through.  Serve with toothpicks for dipping.
To make the dipping sauce:  In a small pot, stir all the sauce ingredients together over medium-low heat until the sugar dissolves.
Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
Fish out the ginger and serve in small cups for dipping.
Super Summer Salsa
Category: appetizers-and-snacks
By Carizona

This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips.

Ingredients:
2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
½  red onion, chopped
1  red pepper, chopped
½ cup sugar
½ cup rice wine vinegar
1 pinch salt to taste

Directions:
In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 206.4
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 46.5 g
Sugars: 19.9 g
Dietary fiber: 6.7 g
Protein: 6.7 g
Sodium: 542.1 mg
Earl's Cranberry Relish


Ingredients:
fresh cranberries, sugar, hot water, pecans, navel oranges, celery, oranges

Directions:
"Directions Coarsely chop cranberries in a food processor In a plastic container combine 1 1/2 cups of sugar with the cranberries and put it in the refrigerator over-night Empty both the lemon and orange Jello into a large mixing bowl Add 1 1/2 cups of hot water and stir till dissolved Add crushed pineapples with juice, chopped pecans, chopped oranges. 1/2 cup orange juice and 1 cup chopped celery Stir in cranberries and put the entire mixture in a decorative glass bowl Thinly slice remaining oranges and line the interior of the glass bowl with the slices Chill in the refrigerator for about 4 hours."
Hashed Brussels Sprouts With Lemon Zest


Ingredients:
fresh lemon juice, lemon, zest of, Brussels sprouts, olive oil, butter, garlic cloves, black mustard seeds, poppy seeds, dry white wine, vermouth

Directions:
Place lemon juice in large bowl.
Cut bottoms off sprouts and discard.
Halve sprouts lengthwise and thinly slice crosswise.
The slices toward the stem end should be thinner, to help pieces cook evenly.  (Or you could process in food processor to facilitate, but this might result in uneven cooking.]
As you work, transfer slices into bowl with lemon juice.
When all sprouts are sliced, toss them in juice and separate leaves.  (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.].
Heat oil and butter over high heat in skillet large enough to hold all sprouts.
When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes.  Some leaves might brown slightly.  (I think we browned a bit more as per picture.].
Add wine and sprinkle with salt and pepper.
Cook, stirring, 1 minute more.
Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
Transfer to serving bowl; sprinkle with remaining zest and serve.
Chocolate Chip Pie With Bourbon Whipped Cream


Ingredients:
pecans, walnuts, eggs, brown sugar, granulated sugar, butter, all-purpose flour, salt, vanilla, Bourbon, rum, brown sugar, vanilla, Bourbon

Directions:
Spread chopped nuts over the bottom of the prepared (unbaked] pie shell; sprinkle with chocolate morsels.
In a small mixing bowl, whisk eggs.
Whisk in sugars, butter, flour, salt, vanilla, and bourbon (if desired].
Pour batter evenly over nuts and chocolate chips.
Bake in a 325° oven for 35 to 40 minutes.
To prepare whipped topping, for best results, chill bowl and beaters.
Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form.
Cover and refrigerate until ready to use.
Absolutely Addicting "cheese Bread" Dessert


Ingredients:
Philadelphia Cream Cheese, sugar, egg, egg, vanilla extract

Directions:
Pre-heat oven to 325 degrees.
First, make the batter by mixing your cream cheese, sugar, vanilla, and 1 egg together.
On a medium cookie sheet, spread out 2 opened Pillsbury Rolls for bottom layer.
Pour batter on first layer, spread evenly (yum!] and don't forget about the corners!
Lay out remaining 2 Pillsbury Rolls for top layer. This part is pretty tricky but it doesn't have to look perfect to taste perfect.
Take 2nd egg, and brush it on top layer. I use the whole egg.
Bake on center rack at 325 degrees for 20 minutes. Remove from heat before top gets too brown for best results.
Cut into squares, and serve!
Mini Scotch Eggs in the Air Fryer
Category: appetizers-and-snacks
By Soup Loving Nicole

This recipe uses quail eggs, hence 'mini' eggs, and are the perfect finger food for a party. Crispy on the outside... tender on the inside. Scotch eggs made healthier in an air fryer.

Ingredients:
½ cup Greek yogurt
¼ cup stone-ground mustard
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
⅓ cup all-purpose flour
12 ounces spicy pork sausage
12  quail eggs, hard-boiled and peeled
1  egg, beaten
1 cup panko bread crumbs
1  serving cooking spray

Directions:
Combine yogurt, mustard, garlic powder, and cayenne in a small bowl. Cover and refrigerate mustard dipping sauce until ready to use. Preheat an air fryer to 400 degrees F (200 degrees C). Place flour on a flat plate. Divide sausage into 12 equal balls. Using your hands, flatten each ball into a paper thin patty. Dust both sides of each patty with flour; the flour on one side will help the sausage adhere to the egg and the flour on the other side will keep the sausage from sticking to your hands. Shape each sausage patty around a hard-boiled quail egg, making sure the egg is completely sealed inside. Dip each in the beaten egg and coat in bread crumbs. Spray the air fryer basket with nonstick cooking spray. Place 6 eggs in the basket and mist the tops with cooking spray. Cook for 8 minutes. Flip and spray again. Cook 6 additional minutes. Repeat with remaining eggs. To serve, slice each egg in half and serve with mustard dipping sauce.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 eggs

Calories: 142.8
Fat: 8.9 g
Saturated fat: 3.1 g
Carbohydrates: 9.9 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 7.6 g
Cholesterol: 109.3 mg
Sodium: 382 mg