xiaoxl/recipe_data huggingface dataset:
Chef John's Grilled Mojo Beef
Category: world-cuisine
By Chef John

This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.

Ingredients:
2 pounds beef skirt steak
1 large navel orange, juiced
3  limes, juiced
¼ cup olive oil, plus more for drizzling
6 cloves garlic, finely minced
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½  onion, thinly sliced
½ cup fresh chopped cilantro
1 teaspoon coarse salt for finishing
Lime wedges for serving

Directions:
Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish. Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat. Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours. Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes. Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes. Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

Prep time: 10 mins
Cook time: 8 mins
Total time: 2 hrs 18 mins
Yields: 4 servings

Calories: 381.5
Fat: 23.2 g
Saturated fat: 5.7 g
Carbohydrates: 16 g
Sugars: 6.5 g
Dietary fiber: 3.6 g
Protein: 29.1 g
Cholesterol: 50.6 mg
Sodium: 2116.6 mg
Grilled Fish With Kabayaki Sauce


Ingredients:
soy sauce, mirin, sugar, short-grain rice, nori, nori, green onions, scallions

Directions:
In a small saucepot over medium high heat, stir together the Kabayaki Sauce ingredients. When the sauce begins to bubble, immediately turn the heat to low and let it simmer for 4 to 5 minutes, until thick enough to coat the back of a spoon. Be careful, as the sauce can easily thicken too much, and you'll end up with caramel! If it becomes too thick, whisk in a tablespoon of water at a time.
Set a large frying pan over high heat. When the pan is very hot, add the oil and swirl to coat pan. Lay the fish fillets in the pan, not touching each other. Fry for 2 minutes until the bottoms are browned. Brush the Kabayaki Sauce glaze on the fillets. Flip the fish over and brush the top of the other side. Fry for another minute or two, until the fish flakes easily and is cooled through.
Serve the fish over rice and pour additional Kabayaki Sauce over the fish. Top with seaweed shreds and green onions.
serve this with lightly sauteed sugar snap peas and rice.
Lisa's Sour Cream Chicken Enchiladas


Ingredients:
flour tortillas, cream cheese, green chilies, chicken breasts, sour cream, salt, cheddar cheese

Directions:
Preheat oven to 350 degrees., Mix together cream cheese, green chilies and chicken., Place equal spoonfuls of chicken mixture in the middle of each tortilla., Roll up tortillas and place in 13 X 9 inch., Mix and heat until smooth, soup, sour cream and salt., Pour soup mixture evenly over enchiladas., Sprinkle cheddar cheese on top., Bake for 20 minutes.
Spaghetti Salad III
Category: salad
By Sherie H

This is a great summer salad and will taste even better the next day...if it makes it overnight!

Ingredients:
1 pound spaghetti
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces shredded Cheddar cheese
2  tomatoes, chopped
1  green bell pepper, chopped
½  onion, chopped
1  cucumber, peeled and chopped

Directions:
Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.

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

Calories: 501.7
Fat: 26.1 g
Saturated fat: 8.7 g
Carbohydrates: 52 g
Sugars: 7.7 g
Dietary fiber: 3 g
Protein: 15.3 g
Cholesterol: 29.8 mg
Sodium: 1096.9 mg
World's Best Egg Salad Sandwich
Category: salad
By shefali chitrang

An egg salad sandwich with new twist!  Fresh tomatoes and baby spinach add beautiful color and great flavor.

Ingredients:
8  hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 tablespoon minced jalapeno pepper
½ tablespoon honey mustard
½ teaspoon black pepper
½ teaspoon garlic powder
1 pinch salt  (Optional)
8 slices bread
24 leaves baby spinach
8 slices tomato

Directions:
In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender.  Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt. Spread egg mixture on four of the bread slices.  Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 sandwiches

Calories: 380.2
Fat: 20.3 g
Saturated fat: 4.8 g
Carbohydrates: 32.1 g
Sugars: 5.5 g
Dietary fiber: 3.4 g
Protein: 18.9 g
Cholesterol: 376 mg
Sodium: 604.9 mg
How to Cook Chocolate Cake


Ingredients:
all-purpose flour, sugar, cornstarch, baking soda, salt, eggs, water, corn syrup, confectioners' sugar

Directions:
In a bowl , combine the first six ingredients.
in another bowl , whisk egg whites,water and corn syrup.
stir into dry ingredients.
pour into a 9-in.
square baking pan coated with nonstick cooking spray.
bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean
Cool on a wire rack.
Dust the confectioners sugar.
yield:12 serving.
.    Nutritional analysis: one serving equals 176 calories,1g fat (trace saturated fat],0 cholesterol,186 mg sodium, 42g carbohydrate,1g fiber, 3 g protein.
Butterscotch Apple Pie


Ingredients:
butter, tap water, vanilla, brown sugar, sliced apples, flour

Directions:
Melt butter; add flour, sugar and hot water.
Cook until thick; add apples.
Cook until tender; add vanilla.
Put in baked pie shell; cool.
Serve with whipped cream.
Bake shell ahead of time.
I have not tried this yet.
Quick and Easy Hamburger Stroganoff


Ingredients:
onion, flour, butter, black pepper, paprika, ground beef, sour cream

Directions:
Brown onions and flour in butter until golden brown., Add pepper, paprika, ground beef and mushroom soup., Cook for 5 minutes or until heated through., Add sour cream and heat through., Serve over rice or pasta.
Guacamole -Rancho De Chimayo Dip


Ingredients:
avocados, green chili, tomatoes, green onions, chives, mayonnaise, salt, white pepper, garlic clove, Worcestershire sauce

Directions:
Peel and mash avocados.
Next, add all ingredients.
Cover the dip with plastic  wrap until serving time. This will help keep the dip from turning funny colors.
If the dip hasn't been eaten all, recover it with plastic  until later use.
Cream Cheese Mints


Ingredients:
cream cheese, powdered sugar, butter

Directions:
Cream butter and cream cheese with extract.
Slowly add powdered sugar.
If it gets too heavy, knead in remaining sugar.
Mold or form into logs, roll in sugar.  Slice into minty good coins.  Be sure to sugar the sliced ends.
I refrigerate the logs and slice as needed.
OR wrap the log in pretty way and give as a gift with instruction to slice as needed.
The logs freeze well.
Enjoy.
Angel Food Cake I
Category: desserts
By Syd

Homemade angel food cake is worth the work.  It is moist, unlike the sweet styrofoam available in the grocery bakery.  A tube pan with a removable bottom is highly recommended.

Ingredients:
1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

Directions:
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. Sift together flour, sugar, and salt.  Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cake pan in a cold oven.  Turn the oven on; set it to 325 degrees F (165 degrees C).  Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan.  When thoroughly cooled, remove from pan.

Yields: 1 - 10 inch cake

Calories: 137.3
Fat: 0.1 g
Carbohydrates: 30.9 g
Sugars: 22.1 g
Dietary fiber: 0.2 g
Protein: 3.4 g
Sodium: 74.5 mg
Melt in Your Mouth Sugar Cookies


Ingredients:
powdered sugar, granulated sugar, butter, shortening, eggs, baking soda, cream of tartar, flour, vanilla, salt

Directions:
Cream butter and shortening with the sugars.
Beat eggs and add to the butter along with the baking soda and cream of tartar, blend together thoroughly.
Gradually add the flour until well blended.
Either roll into small balls and flatten slightly with a glass dipped in sugar, or roll out on slightly floured surface (not too thin] and cut out shapes with cookie cutters.
Grease cookie sheets, and Bake in 350 degree oven 7-10 minute Be careful not to over bake, they should still be white on the top and a very light brown on the bottom. Cool.
If you want to put sugar on them, sprinkle with colored sugar before baking, otherwise frost with frosting once they are cool, either store bought or your own recipe. They turn out best with sugar or frosting as opposed to plain.
Cajun Shrimp Bogged Down in Rice


Ingredients:
long grain rice, salt, water, fresh shrimp, black pepper, onion, garlic clove, lemon juice, parsley

Directions:
Cook the rice with 3 c water and 1 tsp salt., Season the shrimp with pepper and Cajun seasoning., Heat oil in large skillet., Add onion and sauté until soft., Add garlic and sauté 30 seconds., Add shrimp and sauté until just barely done., Add lemon juice and parsley to pan. Mix well., Add shrimp mixture to rice and toss., Serve.
Griottine Cake


Ingredients:
flour, baking powder, honey, caster sugar, salt, sour cherries

Directions:
Sieve flour and baking powder.  Add sugar and salt., Add egg and mix in food processor., Add melted butter then add Griottines. Mix., Pour into a baking tray or mould., Bake at 145C for 40 minutes., Soak cake as soon as it comes out of the oven with Griottine juice.
Amy's Easiest Ever Potato Soup


Ingredients:
onion, celery, butter, southern style hash browns, hash brown potatoes, chicken broth, black pepper, heavy cream, half-and-half, cheddar cheese, green onion, bacon

Directions:
"saute onions and celery in butter until soft.  Season with salt and pepper.  Place celery and onions in a slow cooker.  Add hashbrown potatoes, chicken broth and seasonings.  Cover and cook on low for 6 - 8 hours.  Add cream and continue to cook for another hour.  If too thick, add a little milk or water.  Garnish each soup bowl with chopped green onion, cheese and bacon."
Chocolate Sandwich


Ingredients:
butter, peanut butter

Directions:
Put butter on both sides of bread., Sprinkle Chocolate sprinkles on top., You can put some peanut butter on one side too, which is equally good!, Put pieces together and enjoy! Tastes good with a glass of milk!
Single Serving Smoothie Recipe


Ingredients:
milk, yogurt

Directions:
Begin by adding milk or juice to 8 oz line on blender., Add yogurt up to 12 oz line., Then add fresh or frozen fruit up to 16 oz line., Blend until smooth.
Cheese & Pesto Bites


Ingredients:
sharp cheddar cheese, pesto sauce

Directions:
Cut each cheese slice diagonally in half.
Spread each cracker with 1/2 tsp of the pesto.
Top each cracker with one cheese triangle and small dollop of the remaining pesto, sprinkle evenly with peppers.
Fancy Pimento Cheese
Category: appetizers-and-snacks
By TNCOLLEGEGIRL

I had the best pimento cheese at a resort in North Carolina and replicated it in my kitchen.  Tastes great with flatbread crackers, topped with chow chow and a slice of pickled okra!  Try it!

Ingredients:
20 ounces sharp Cheddar cheese
½ cup minced fresh chives
½ cup minced roasted red pepper
4 ounces cream cheese, softened
¼ cup dill pickle juice
½ cup mayonnaise
1 tablespoon hot pepper sauce (such as Cholula®)
1 pinch ground black pepper

Directions:
Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes. Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 quart

Calories: 219.7
Fat: 19.7 g
Saturated fat: 9.9 g
Carbohydrates: 1.3 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 9.6 g
Cholesterol: 47.6 mg
Sodium: 327.5 mg
Mad Dog’s Southwestern Shrimp Bisque


Ingredients:
shrimp, onion, garlic cloves, celery, flour, chicken broth, butter, serrano chilies, chili powder, cumin, salt, half-and-half cream, fresh cilantro

Directions:
In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
Sprinkle flour over vegetables and combine.
Add chicken broth, cumin and chili powder.  Bring to a simmer.
Add half-and-half while continuously stirring bringing soup back to a simmer.
Add shrimp and continue to cook until shrimp is cooked through (about four minutes].
Serve immediately, garnishing each bowl with chopped cilantro.
Cheesy Asparagus And Ham


Ingredients:
butter, flour, milk, mild cheddar cheese, salt, pepper, asparagus, ham

Directions:
In large skillet, melt butter, stir in flour, cook 1 minute., Slowly stir in milk, cook until bubbly., Add cheese, salt and pepper, mix well., Remove from heat., Put 3 pieces asparagus on each ham slice., Roll up and place in 13x9 baking pan., Cover with the cheese sauce., Sprinkle with crumbs., Bake at 375* for 20 minutes.
Cannellini Beans & Italian Sausage


Ingredients:
water, fresh sage leaves, roma tomato, olive oil, garlic cloves, onion, carrot, celery, red pepper flakes, crushed tomatoes, salt, pepper, mascarpone

Directions:
In a large bowl, pour beans, add water to a level of 3 inches above beans and soak for 6 hours or overnight.
Drain.
Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5 sage leaves and tomato.  Bring to a boil; reduce heat and simmer uncovered for 1-1/2 to 2 hours or until beans are almost tender.
Drain and reserve beans; discard liquid, sage and tomato.
In a large saucepan, heat oil over medium heat.
Add garlic, remaining sage, onions, carrots, celery, red pepper flakes and sauté until tender.  Add beans, crushed tomatoes, stock, salt and pepper.
Cover, reduce heat to low, continue to cook for 15-20 minutes.
Meanwhile in a large skillet, prepare sausages according to package directions.
Drain.
Cut sausage links into thirds.
Just before serving, gently stir mascarpone cheese into beans.  Spoon prepared beans into individual bowls and top with sausage pieces.
Garnish with additional fresh sage.  Serve.
*1/3 cup cream cheese, cubed, may be substituted for mascarpone cheese.
Sweet & Sour Meatballs


Ingredients:
ground beef, evaporated milk, Worcestershire sauce, catsup, brown sugar

Directions:
Preheat oven to 400°F., Mix together ground beef, milk, onion soup and Worcestershire sauce., Roll into tiny meatballs and place on a cookie sheet., Bake in preheated oven for about 20 minutes., Remove from oven and drain., Place meat balls in a crock pot., Sauce-----------., Mix together the catsup and brown sugar and pour over the meatballs., Heat until hot and serve.
Pollo Fajitas
Category: world-cuisine
By Teresa C. Rouzer

Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream.

Ingredients:
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 ½ pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1  onion, thinly sliced
1  green bell pepper, sliced
½  lemon, juiced

Directions:
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 5 servings

Calories: 209.7
Fat: 8.3 g
Saturated fat: 1.8 g
Carbohydrates: 5.7 g
Sugars: 2 g
Dietary fiber: 1.5 g
Protein: 27.6 g
Cholesterol: 113 mg
Sodium: 343.6 mg
Fastnachts (German Doughnuts)


Ingredients:
milk, fresh yeast cake, butter, sugar, eggs, flour, salt

Directions:
Dissolve yeast in lukewarm milk.
Sift in flour and salt in bowl.
Make a hole in the center.
Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
Cover and let rise until doubled.
Punch down, then let rest for 10 minutes.
Roll out to about 1/4-inch and cut.
Let rise another 20-30 minutes.
Fry in deep fat until light brown.
While still hot, roll in sugar.
Viki's Hummus Burger Recipe


Ingredients:
quinoa, vegetable broth, chickpeas, lemon, garlic clove, mint leaf, fresh parsley leaves, salt, pepper, green onion

Directions:
Bring to boil and cook quinoa in 1 cup of broth until all broth is absorbed, let cool to warm and place in food processor.
Add rest of ingredients.
Process until mixture is smooth mixture.
Add 1Tablespoon vegetable broth if desired or needed.
Make balls of mixture and then shape into patties.
Cook on griddle or heavy pan (preheated with 2 T olive oil or sprayed with PAM].
Serve on toasted sesame seed bun or bagel.
Shrimp Bisque Poutine


Ingredients:
unsalted butter, medium shrimp, shallots, tomato paste, all-purpose flour, dry sherry, heavy cream, fresh thyme, russet potatoes, lemon wedge

Directions:
For the shrimp gravy:
Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve.
Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes.
Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving.
For the fries:
Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok]. Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.] Transfer to another baking sheet with a wire rack and season with salt and pepper.
Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!
Zucchini Bake


Ingredients:
zucchini, onion, fresh garlic, oregano, basil, real butter, mozzarella cheese, parmesan cheese, eggs

Directions:
Preheat over to 350°F.
in large skillet melt the butter and fry the onions and zucchini, adding the garlic, oregano and Basil, until they are lightly browned and onions have lost their color and become clear.
In a large bowl mix the cheeses and eggs add salt and pepper to taste.
set aside.
In a 9 x 11 casserole dish press the crescent roll dough  into the bottom of the dish making a pastry shell for the zucchini and cheese mixtures.
When zucchini is done, pour into the waiting cheese and egg mixture and mix together.
Then pour into the casserole dish.
Bake for approx 20 minutes or until golden and bubbly. Enjoy!
Note:  I'm not real sure about the measurements for the oregano and the basil, as I just dump until it looks good to me.
Savory Herb French Bread


Ingredients:
mayonnaise, parmesan cheese, Worcestershire sauce, fresh chives, fresh thyme, dried oregano, paprika

Directions:
Preheat Oven 350.
Mix all ingredients (except bread and paprika]in a food processor until smooth.
Split French bread length wise.
Spread cheese mixture evenly onto both halves of the french bread and sprinkle with paprika.
Bake uncovered on a cookie sheet 15-20 minutes until golen brown and bubbly.
Remove and let cool for 5 minutes.
Slice into 2-3" sections and serve!
Pineapple Vanilla Infused Tequila


Ingredients:
pineapple, brown sugar, vanilla bean

Directions:
Peel, core and cut the pineapple into chucks.
Premix the tequila and sugar until dissolved.
Split the bean pod in half. Place with pineapple in a 3-1/2 pint airtight jar or bottle and store in a dark place for at least a week.
Make sure to strain fruit after two weeks and store in an appropriate liquor bottle.
Cheater's Garlic Bread


Ingredients:
butter, margarine, garlic powder, salt

Directions:
Preheat oven (or broiler] to 350 degrees.
Lay out each piece of white bread and cut off crusts (I like to cut off the vertical crusts and leave the horizontal pieces of crust on but it really doesn't matter.].
Cut each piece of bread in half vertically  (longways].
Set bread aside and discard crusts.
In a small bowl mix together butter, garlic powder, Italian Seasoning and salt to taste ( if needed].
Spread butter mixture thinly over one side of each slice of bread.
Place bread buttered side up on a small baking sheet and place in the broiler.
Let bread toast for about 3 or 4 minutes or until golden brown (be careful not to burn the bread!].
Remove from broiler and serve immediately.
Vegan Sweet Potato Pancakes


Ingredients:
water, water, brown sugar, salt, baking powder, baking soda, cinnamon, nutmeg, soymilk, apple cider, white vinegar, vanilla extract, mashed sweet potato

Directions:
Combine the flax and water in a large mixing bow to make the flax egg.
Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.
Stir the wet ingredients into the dry ingredients until just combined.
Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup], and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.
Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
Complete with the remaining batter.
To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.