xiaoxl/recipe_data huggingface dataset:
T.g.i. Friday's Jack Daniels Grill Salmon


Ingredients:
salmon fillets, salt, pepper, garlic, olive oil, water, soy sauce, dark brown sugar, lemon juice, crushed pineapple, cayenne pepper

Directions:
Preheat oven to 325.
To roast the garlic for the glaze, cut about 1/2 inch off the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove most of the papery skin, but leave enough so that the cloves stay together. Place the head in a small casserole dish or baking pan, drizzle the olive oil over it, and cover it with a lid or foil. Bake for 1 hour. Remove the garlic and let it cool until you can handle it.
Combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until the mixture boils, then reduce heat to simmer.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp into the saucepan and whisk to combine. Add the remaining glaze ingredients and stir.
Simmer for 40-50 min or until the glaze  has reduced by about 1/3 and is thick and syrupy. Make sure it doesn't boil over. When the glaze is done, cover the saucepan and set it aside until the fish is ready.
To cook the fish, preheat grill to med/high heat. Remove any skin or bones from the fillets. Brush the entire surface with a light coating of the butter spray. Lightly salt and pepper both sides and place them on the grill at a slight angle so that grill marks will be made. Cook for 2-4 minutes and turn them over. After 2-4 minutes, turn them over at a different angle so that the grill marks will criss-cross. Cook 2-4 minutes more, flip again and cook until done.
The entire cooking time should be between 8-15 min depending on the thickness of the fillets and the heat of the grill.
When the fillets are done, remove from grill and spoon a generous portion of glaze over each one. Serve hot.
Basboosa - Easy Semolina Cake


Ingredients:
semolina flour, yogurt, sugar, butter, baking powder, eggs, sugar, water, vanilla, lemons, lime, cinnamon stick

Directions:
First make the cake:
Preheat oven to 350.
Mix together flour, sugar, and baking powder very well in large bowl.
Melt butter, add into mixture.
Add yogurt into the mixture, mix well.
Add eggs, mix well again.
Beat mixture for 2 minutes til there are no lumps.
Pour into 9 X 13 inch baking pan brushed with very little oil.
Bake in middle rack of oven for 45 minutes.
While the cake bakes, prepare the syrup:
Mix 3 cups sugar & one cup water in a pot, put on stove on high heat.
Add in vanilla and cinnamon stick. Stir well.
Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
Mix well, let boil for 1 minute, remove from heat.
After cake is a golden color (after about 45 mins], remove from oven, and let cool for about 5 minutes.
Pour syrup onto the whole cake, let cool. Cut into as many pieces as you like.
Enjoy!
Curried Cider Pork Chops


Ingredients:
butter, onions, celery, bay leaf, curry powder, apple cider

Directions:
melt butter in skillet, add pork chops, brown on both sides, remove.
add celery, onions and bay leaf to skillet, saute until light brown.
add curry powder and cider, reduce by half, add pork chops back to skillet, simmer until cooked through, 10-15 minutes, serve.
Poppy Parmesan Cigars


Ingredients:
phyllo pastry, parmesan cheese, parsley, poppy seed

Directions:
Prehreat oven to 200c.
Sprinkle one sheet of filo pastry with cheese and parsley, top with a second sheet of filo, sprinkle with cheese and parsley.
Cut the pastry into 4, roll up tightly ( just like a Swiss roll] and Repeat with remaining pastry sheets.
Brush rolls with a little oil and sprinkle with poppy seeds.
Bake on a lightly floured oven tray at 200°C for 10 minutes.
These are great served hot with soup.
Cuban Slow-Cooker Pork Chops


Ingredients:
center-cut pork chops, tomato sauce, water

Directions:
Layer the pork chops in a crock pot., Combine sofrito, tomato sauce and water in a bowl. Pour over the chops., Set the crock pot for 6 hours on the low setting., Add the olives to the sauce before serving.
Spring Minestrone for Two With a Spanish Twist


Ingredients:
olive oil, onion, leek, carrot, garlic cloves, potatoes, broad beans, olive oil, parmesan cheese

Directions:
Heat the olive oil in a small saucepan, then add the onion, leek and carrot.
Saute over a low heat until soft.
Add the garlic, potatoes and chorizo and cook again for a few minutes.
Add the broad beans and stock and simmer for 20 minutes or until the broad beans are soft.
Season to taste with salt and pepper, then take half of the soup and puree it in a food processor.
Return the puree to the main soup and stir.
You should have a quite thick consistency, but you can add more chicken stock if desired.
Drizzle with extra olive oil and serve topped with parmesan cheese, if you like.
Alouette Extra Creamy Brie With Dried Fruit and Almonds


Ingredients:
"figs"

Directions:
Leave Brie out for about an hour prior to prepping., Slice the Brie in ¼ inches slices., Places slices on top of crackers or baguette., Layer dried fruit and almonds on cheese to taste.
Kidney Bean Salad Spread or Dip


Ingredients:
dark red kidney beans, onions, celery, dill pickles, red wine vinegar, sugar, light mayonnaise, salt, black pepper

Directions:
"Process beans with vinegar and mayonnaise until smooth.  Place in medium mixing bowl.  Mince vegetables in processor until small.  Add minced vegetables to beans, add seasonings and mix until incorporated.  Refrigerate for a few hours or overnight."
Pan Seared Red Snapper
Category: world-cuisine
By OCTOBERK8

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Ingredients:
2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1  lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Directions:
Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger. Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

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

Calories: 224.3
Fat: 8.5 g
Saturated fat: 1.3 g
Carbohydrates: 16.5 g
Sugars: 9 g
Dietary fiber: 3 g
Protein: 24 g
Cholesterol: 41.4 mg
Sodium: 138.7 mg
Salmon Salad
Category: salad
By Jessica

Try this salmon salad in place of the standard tuna salad.

Ingredients:
2 (7 ounce) cans salmon, drained
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 cup chopped celery
2 tablespoons capers
⅛ teaspoon ground black pepper
8 leaves lettuce

Directions:
Crumble the salmon into a 1 quart bowl, removing any bones or skin. In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 181.5
Fat: 7.4 g
Saturated fat: 1.6 g
Carbohydrates: 3.7 g
Sugars: 2.2 g
Dietary fiber: 0.8 g
Protein: 23.9 g
Cholesterol: 43.6 mg
Sodium: 567.8 mg
Apple-Cranberry Puff Pastry Strudel Slices


Ingredients:
frozen puff pastry, egg, water, sugar, flour, cinnamon, granny smith apples, dried cranberries, lemon zest

Directions:
Thaw the puff pastry sheet at room temperature for 30 minutes.
Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes].
Set oven to 375 degrees.
Lightly spray a baking sheet with cooking spray.
In a small bowl whisk together egg and water; set aside.
In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using] juice from 1/2 lemon and lemon rind; toss to combine; set aside.
Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
Starting at the short side roll up in jellyroll fashion.
Place seam side down onto baking sheet, then tuck ends under to seal.
Brush the roll with egg mixture.
Cut several 2-inch slits about 2-inches apart on top.
Bake for about 30-35 minutes or until golden.
Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread].
Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.
Curried Pumpkin Soup


Ingredients:
pumpkin, potato, tomatoes, onions, fresh ground black pepper, curry powder, brown sugar, salt, chives

Directions:
Pre-heat the cooker for 20 minutes.
Cut pumpkin and potato into small pieces (2-3cm] and place in the cooker.
Add tomatoes, onion, pepper and chicken stock.
Cover with the lid and cook following the times and settings above in the description.
Add the curry powder and brown sugar.
Puree in a food processor or blender.
Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
Reheat but do not boil. Serve sprinkled with chopped chives.
Slow Cooker Lemon Pepper Chicken
Category: meat-and-poultry
By loisln77

A whole chicken is seasoned with lemon pepper, garlic, and thyme, then slow-cooked to perfection.

Ingredients:
1 (2 to 3 pound) whole chicken, giblets removed
¼ cup butter, softened
1 teaspoon lemon pepper
1  (1-inch thick) slice of lemon
2 cloves garlic, lightly crushed, or more to taste
2 tablespoons extra-virgin olive oil
2 teaspoons seasoned salt
1 teaspoon dried thyme
1 pinch cracked black pepper to taste

Directions:
Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs. Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity. Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird. Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.

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

Calories: 525.6
Fat: 39.7 g
Saturated fat: 14.2 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 38.6 g
Cholesterol: 151.7 mg
Sodium: 773.1 mg
Hawaiian Wedding Cake II
Category: desserts
By MACC

A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.

Ingredients:
1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
½ cup flaked coconut
½ cup chopped walnuts
½ (10 ounce) jar maraschino cherries

Directions:
Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake. Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple. Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 10x15 inch pan

Calories: 390.3
Fat: 17.5 g
Saturated fat: 8.6 g
Carbohydrates: 56.7 g
Sugars: 37.5 g
Dietary fiber: 1.7 g
Protein: 4.1 g
Cholesterol: 18.3 mg
Sodium: 400.5 mg
Potato Latkes (Pancakes)


Ingredients:
potatoes, salt, black pepper, matzo meal, apple, onion

Directions:
Peel potatoes, apple, and onion.
Put them through a meat grinder, if you  have one. Alternatively, grate them in food prcessor or blender.
Pour off some of the excess water from grated potatoes.
Beat eggs lightly in medium bowl and add grated potato mixture, salt, and matzo meal or flour.
Pour about 1" of oil in large skillet and heat until a few drops of water sizzle when they hit the oil.
Drop the mixture by tablespoons into the hot oil.
Brown latkes to golden color, then flip over and brown the other side.
Immediately remove to double or triple layer of paper towels to drain. Serve hot, with apple sauce and sour cream'.
If you can't serve at once, put in 190 deg. F oven. I put each batch in the oven as soon as they are drained, so that all are good and crisp. I also usually double or triple the recipe according to the number of people eating.
Easy Chewy Ginger Cookies
Category: desserts
By Polychrome

These soft ginger cookies are a favorite of ours around the holidays.

Ingredients:
4 ½ cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
1 ½ cups butter, softened
2 cups white sugar
2  eggs
½ cup molasses
¾ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl. Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined. Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet. Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 26 large cookies

Calories: 279.8
Fat: 11.2 g
Saturated fat: 6.9 g
Carbohydrates: 42.8 g
Sugars: 24.7 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 42.5 mg
Sodium: 143.6 mg
Elmo's Sacher Dream Torte


Ingredients:
fresh strawberries, dark chocolate, white chocolate, cream cheese, heavy cream, sugar, eggs, unsalted butter

Directions:
Cakes:
Mix the cake mix per directions. I added a bit more oil and 1 less egg.
than called for on the box ( 2 eggs per my recipe]. Cook for 24 minutes,.
in two 9 inch round cake pans. I used Bakers Pride cook spray in the pans.
Cool on racks for 5 to 10 minutes and remove to flat surface to finish cooling.
I cover the cakes with a clean kitchen towel so they stay moist.
When cool , slice in half  diameter-wise so you have four 9 inch diameter cake layers about 1 inch thick.
Hint: I used a thin plastic cutting board to section and move the slices.
Strawberry jelly filling.
Blend on high the cup of filling, the jelly and the cordial liquor in a bowl.
Blend until smooth and any large fruit is thoroughly homogenized.
refrigerate until needed.
Strawberry creme filling:
In the microwave melt the white chocolate, on high for 30 secsonds.
Repeat and stir between melting intervals. DO NOT cook for longer than 30 seconds at a time or risk burning the chocolate. You could also double boiler melt the chocolate as alternate method.
Add 1/4  cup heavy cream, save the rest for the outside frosting grenache.
Slowly add the creme cheese and 1 half of the strawberry filling and jelly to medium mix/blending.
Add  2 tablespoons sugar  to the mix.
Blend for 5-10 minutes or until very creamy and uniform.
Refrigerate immediatly.
Chocolate grenache frosting.
Using the microwave as stated before, melt the entire 2 cups of dark chocolate until totally melted. Add 1/2 -3/4 cup heavy cream.
Add the butter and mix/blend on high until creamy.
Do not refrigerate. You need this pliable to spead on the outside of the cake.
Assemble the layers :
first lay one cake  layer  on serving dish and covering first with.
Strawberry creme mix .
Next, lay another layer of cake on top and layer this with the strawberry jelly mix and then add another layer of cake on top.
Use the thin plastic cutting board to help position the layers, sliding the layers over and neatly on top .
Finish layering the third level with the strawberry creme mix and add the final layer on top.
Using a wide spatula , layer the entire ouside of the cake in the  dark chocolate grenache mix. Go slowly and do not try to spread too.
aggresively. When covered and smooth, top with a white chocolate or vanilla frosting "S" in the middle, and or drizzle melted white chocolate on edges as I did.
Serves 8-10 very happy chocolate lovers.
Coconut Cake with Pineapple Filling
Category: desserts
By Sandi R.

A from-scratch coconut cake with a fruity pineapple filling.

Ingredients:
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 teaspoons clear vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup coconut milk
¾ cup crushed pineapple with juice
2 tablespoons cornstarch
3 ¾ cups confectioners' sugar
¾ cup shortening
1 teaspoon clear vanilla extract
⅓ cup coconut milk, or as needed
1 ½ cups flaked coconut, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract. Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat. Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes. Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool. Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing. Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 4 1/2x9-inch layer cake

Calories: 669
Fat: 32.9 g
Saturated fat: 16.5 g
Carbohydrates: 92.2 g
Sugars: 73 g
Dietary fiber: 2 g
Protein: 4.1 g
Cholesterol: 61.6 mg
Sodium: 135.9 mg
Almond Flour German Pancakes


Ingredients:
butter, coconut oil, salt, baking soda, fresh lemon juice, eggs, non-dairy milk substitute, vanilla extract, stevia powder, artificial sweetener, lemon rind

Directions:
Preheat oven to 400°F Melt butter or oil in a 9-inch pie dish in the oven while it preheats.
In a medium bowl, mix the dry ingredients. Use 2 of the tiny scoops of KAL brand stevia extract powder or another sweetener in the equivalent of 2 teaspoons of sugar. *Only use salt if you are using unsalted butter or coconut oil. Salted butter will give enough saltiness, so do not add additional salt.
In a small-medium bowl, wisk the eggs and mix in the milk substitute, and other flavorings.
Remove the pie plate from the oven and tip the dish to cover the bottom and the bottom corner edge with the grease.
Quickly pour the liquid into the dry mix and wisk thoroughly but quickly. Immediately pour into the hot greased pie dish and put into the hot oven.
Bake about 12 minutes or until set in the middle. You might test with a dry knife similar to checking a pumpkin pie, when the knife removed comes out a little wet but no batter sticking to it.
Seattle's Pike Place Market Salad


Ingredients:
sugar, walnuts, apple cider, water, cornstarch, shallot, champagne vinegar, salt, fresh ground black pepper, blackberries, sweet cherries, blue cheese

Directions:
To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden.  Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.  (This step can be done up to a day in advance and stored in an air-tight container.]
To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes]. Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.  (This step can be done up to a day in advance and stored in refrigerator.].
To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and sugared walnuts. Serve immediately.
Vegan Snickerdoodles


Ingredients:
white whole wheat flour, sugar, baking soda, salt, canola oil, vanilla, soymilk, vegan egg replacer powder, cinnamon, white sugar

Directions:
Oven @ 375°F.
Mix all dry ingredients in a bowl.
Make a well in center of dry, and add the wet ingredients there.
Mix equal parts cinnamon and white sugar in a small bowl.
Use hands to pull out cookie balls and roll them in cinnamon sugar mix.
Place on cookie sheet & flatten a little with fork or fingers.
Bake for 8-10 minutes.
Allow to cool for a couple minutes on cookie sheet before moving.
I get 12 cookies out of this recipe, but they disappear so fast you might want to double!
Punch Bowl Sangria With Fruit Juice Cubes


Ingredients:
zinfandel, red wine, Cointreau liqueur, triple sec, sugar, oranges, juice of, orange, pineapple chunk, lemon

Directions:
Make ice cubes with orange and/or pineapple juice (or juice of choice].
Two-hours before serving, combine remaining ingredients in a punch bowl. Taste and adjust flavors to your liking. This isn't a science. Refrigerate for two hours to allow flavors to develop.
To serve, leave it in the bowl or pour into glass pitchers.
Add frozen cubes before serving.
Ladle/pour into tall glasses and be sure to ladle some of the wine-swollen fruit into the glass.