xiaoxl/recipe_data huggingface dataset:
Hasselback Air Fryer Potatoes
Category: side-dish
By Bren

Air-fried hasselback potatoes are so easy yet they make such a pretty presentation. I serve these with a simple garlic aioli, but feel free to add a dollop of sour cream or topping of your choice.

Ingredients:
4 (6 ounce) russet potatoes, scrubbed and dried
2  chopsticks
4 tablespoons olive oil, or as needed
salt and ground black pepper to taste
½ teaspoon chopped fresh chives  (Optional)

Directions:
Preheat the air fryer to 350 degrees F (180 degrees C). Cut a very thin slice lengthwise from the flattest side of 1 potato. Lay potato on a cutting board, cut-side down so it lays evenly without rolling. Place chopsticks lengthwise along top and bottom edges of potato. Slice evenly across entire length of potato to make 1/4-inch slices, making sure the knife comes to rest on chopsticks each time, keeping the bottom of the potato intact. Repeat with remaining potatoes. Brush the outsides and between the slices with oil. Sprinkle with salt and pepper. Place potatoes into the bowl of the air fryer and cook for 15 minutes. Brush with oil and cook until crispy on the edges and tender in the middles, about 15 minutes more. Sprinkle with chives and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 250.4
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 29.7 g
Sugars: 1.3 g
Dietary fiber: 3.7 g
Protein: 3.4 g
Sodium: 49.2 mg
"new School" Shoo Fly Pie With Stevia


Ingredients:
flour, stevia, butter, light molasses, hot water, baking soda

Directions:
Mix the flour and stevia together.
Cut in the butter with a pastry blender until the mixture has the consistency of coarse crumbs.
Stir together molasses, hot water, and soda.
Immediately pour 1/3 of molasses mixture into pie shell, then 1/3 of flour mixture.
Repeat twice, ending with the flour crumbs on the top.
Bake at 375 for 30-40 minutes (Cover edges of pie shell with foil for the first 20 minutes of baking to prevent over browning].
Herb Chicken Vegetable Kabobs


Ingredients:
butter, lemon juice, sugar, dried thyme leaves, salt, dried oregano leaves, pepper, onions, garlic, skinless chicken breast half, mushrooms, cherry tomatoes, green bell pepper

Directions:
Combine all marinade ingredients in large plastic resealable food bag; add chicken pieces. Tightly seal bag. Turn bag to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours. Drain; reserve marinade.
Heat one-side of gas grill on medium or charcoal grill until coals are ash white. Place coals in charcoal grill to one-side. Make aluminum foil drip pan; place opposite heat.
To assemble kabobs, alternately thread chicken, mushrooms, tomatoes, bell pepper and squash onto skewers. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting occasionally, until chicken is fork tender (15 to 20 minutes].
Ham Hash Browns


Ingredients:
potatoes, milk, butter, salt, fresh ground pepper, ham, butter, parsley

Directions:
Peel the potatoes and boil until they are tender and then mash them finely and add the milk, butter and salt and pepper and then fold through the onions and ham.
Melt the second lot of butter in a medium pan and add the mixture and cook over a moderate heat until the base is golden brown and then turn it over; if it breaks up a bit fear not and cook until the second side is also golden and crisp.
Break into sections and serve with a scatter of parsley.
Butternut Squash Ravioli


Ingredients:
ground nutmeg, ginger, gruyere cheese, ricotta cheese, fresh cilantro, unbleached flour, salt, eggs, water

Directions:
Steam squash until easily pierced with a fork.
Mash squash, and add spices, cheese and salt and pepper.
Cool, and prepare dough.
For dough: Mix flour and salt together.
In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
In a food processor, pulse cilantro mixture until the cilantro is fine.
Add flour mixture gradually until well mixed.
Add water if necessary to obtain a stiff dough.
Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
Knead again, and roll dough into a thin sheet, approximately 1/8 inch.
Cut out an even number of circles in the dough.
Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce.
Ravioli Prosciutto Alfredo With Herbes De Provence


Ingredients:
butter, heavy cream, prosciutto

Directions:
Cook pasta according to directions, but five minutes before pasta is done, melt butter in medium skillet.
Add herbes de provence to the melting butter. When butter is completely melted, add cream and the sliced prosciutto. Bring to a slow simmer and thicken to desired consistency.
Drain pasta and add to sauce, stirring gently for 2 minutes. Serve with garlic toast.
To aid in alleviating strong feelings of diet guilt, distract yourself with a good movie.
Very Simple Beef and Broccoli in Oyster Sauce


Ingredients:
broccoli, garlic powder, oyster sauce, salt

Directions:
Take one bunch of broccoli (2-3 crowns depending on the size] and cut into florets. Steam until half cooked.
Meanwhile, take the flank steak (or you can use rib eye] and slice it into thin slices against the grain. This is easier to do if the meat is half frozen.
Next, heat a nonstick frying pan over high heat.
When the pan is hot, add 2-3 Table. vegetable oil.
After 10 seconds, add the meat, garlic powder, and  2 Tablespoons of the oyster sauce. Stir-fry just until most of the pink is gone from the meat.
Add the half cooked broccoli, 3 Tablespoons oyster sauce and a dash of salt.  You might feel the need to add a little more oyster sauce according to your tastes. Only cook the broccoli another minute or two as you want it to still be slightly crisp.
Turn off the heat and sprinkle with the sesame seed oil.
My Citrus Cheesecake Dessert


Ingredients:
water, maple syrup, sugar-free lime gelatin, fat free cream cheese, fat free sour cream, sugar substitute, vanilla extract, sugar-free maple syrup, flour, lemon, orange, blueberries, sugar substitute, sugar-free maple syrup

Directions:
Preheat conventional oven to 325°F.
Crush the crackers, add water and maple syrup.
Spray with cooking spray and line a 9x11 (or similar] pan with the mixture and place in oven for 10 minutes.
Meanwhile, soften cream cheese by placing in the microwave for 1 minute and combine it with flour and lime Jello powder.
Add egg whites and mix with electrical mixer.
Add sour cream, vanilla, and sugar substitute, mix until even.
Take the crust out of the oven and turn up the heat to 450°F.
Evenly spread the filling in the pan.
Bake for 10 minutes then reduce heat to 250°F and bake for 30-40 minutes.
Take out and cool for a few minutes. Then go over the edges with knife to separate cake from pan.
Cut into 24 square pieces. Let cool before removing because it will fall apart otherwise.  Topping is optional but it makes it look pretty.
Cut up the lemon in a food processor to where its pretty much a light yellow mush.
Peel orange and cut up the PEELS. Combine with lemon.
Add the maple syrup and sugar substitute to the mixture.
Smooth about 1 teaspoon of mixture on each cake.
Add 1 blueberry on top of each cake and sprinkle with sugar (optional].
Chill for at least 2 hours before serving.
Mom's Classic Cupcakes


Ingredients:
flour, milk, sugar, eggs, baking powder, vanilla, icing sugar, butter, vanilla, milk

Directions:
Preheat oven to 350°F.
Beat thoroughly eggs, oil, and sugar, until light and bubbly.*.
In a seperate bowl, sift flour and baking powder.
Add to the eggs, alternating with the milk.
Stir only until texture is smooth, as little as possible.
If you wish, this is the time to add chocolate chips, nuts, raisins, or whatever.
Pour into paper-lined muffin pan.
Bake 20-25 minutes, until cupcakes are golden & a toothpick comes out clean.
Cool before frosting.
Icing:
Whip the icing sugar, butter, vanilla & add only enough milk for the icing to be smooth.
Optional:
In cupcake batter, you can add spices, flavourings, your can include chocolate chips and/or raisins and/or cocoa and/or coconut, etc. etc.
To the icing, you can add cocoa and/or mint, almond, orange extracts (or any other kind] to taste.
You can also add food colouring to the vanilla icing.
Dip the top of frosted cupcakes into shaved chocolate, sprinkles, roasted coconut, candy, spices etc. etc.
Let your kids go wild!
*The more you beat the eggs & sugar mix, the fluffier the cake will be.
Charbroiled Oysters


Ingredients:
parmesan cheese, romano cheese, margarine, butter, white pepper, garlic granules, garlic

Directions:
On an outside grill,preferably a charcoal or wood burning grill, place half dozen oysters (on the halfshell]. Put 1 tablespoons butter garlic sauce (see recipe] and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
Caution: Cooking on an outside grill because of intense heat and smoke is reccommended.
Goof Balls


Ingredients:
sweetened condensed milk, margarine, butter, marshmallows

Directions:
Melt the first three ingredients over hot water., Dip the marshmallows in the caramel., Roll the covered marshmallow in the crispies., Cool on wax paper or tinfoil.
Green Beans With Mushrooms and Crisp Onion Crumbs


Ingredients:
butter, panko breadcrumbs, salt, green beans, button mushroom

Directions:
For the crumb topping:.
Melt butter over medium-low heat.
Add panko bread crumbs, onions and salt.
Saute about 6 minutes or until crumbs are slightly toasted.
For the green beans and mushrooms:.
Steam green beans and mushrooms in pressure cooker according to your directions (3-4 minutes in mine at pressure].
Place green beans and mushrooms in serving dish. Top with crumb topping.
Broccoli Grape Spring Salad


Ingredients:
bacon, fresh broccoli, celery, green onion, green seedless grape, red seedless grapes, raisins, mayonnaise, white wine vinegar, sugar

Directions:
Cook bacon in skillet or microwave until crisp.
Crumble and set aside.
In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green and red grapes, raisins and almonds.
Whisk together the mayonnaise, vinegar and sugar.
Pour dressing over salad and toss to coat.
Refrigerate until ready to serve.
Pantzarosalata


Ingredients:
beetroots, plain yogurt, walnuts, garlic cloves, olive oil, vinegar

Directions:
Cut and separate the beetroots from the stalks and green leaves.
Remove leaves from beetroots. Wash the beetroots well and boil for 1-1 1/2 hour or until they are cooked.
Cool and peel the skin off. Cut into very small dice and place in a bowl.
In a procees place the garlic, walnuts, oil, vinegar and salt and pepper and blend into a smooth dressing. Add the yoghurt.
Pour dressing over the beetroot. Place in fridge until cold.
Fresh Lime


Ingredients:
"lime"

Directions:
Clean the lime very well.
Cut the lime in half and then cut it into wedges.
Squeeze the juice from three wedges into a tall glass.
Drop the lime wedges into the glass.
Squeeze the juice from the remaining wedges into another glass.
Drop the lime wedges into the glass.
Fill the glasses with ice and Sprite (or 7-Up].
Enjoy!
Watermelon, Strawberry, and Herbs
Category: salad
By Christine Alexandra Deer

I am always looking for ways to add herbs from my small garden to my foods. I was so delighted to find that lavender and mint go well together in this mix. Happy eating!

Ingredients:
¼  watermelon, cut into bite-size pieces
4  fresh strawberries, hulled and quartered, or more to taste
1 sprig fresh mint, leaves removed and stem discarded
½ sprig fresh lavender, flowers removed and stem discarded
½  lemon

Directions:
Mix watermelon and strawberries together in a bowl; add mint leaves and lavender flowers. Squeeze lemon over watermelon mixture and stir.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 serving

Calories: 373
Fat: 2.1 g
Saturated fat: 0.2 g
Carbohydrates: 96.5 g
Sugars: 73.3 g
Dietary fiber: 8.6 g
Protein: 8.1 g
Sodium: 14.1 mg
Apple Braised Pork Chops


Ingredients:
boneless pork chops, onion, garlic clove, olive oil, flour, salt, pepper, dried tart cherry

Directions:
In a heavy skillet, saute onion and garlic in olive oil until just about ready to carmelize.
Remove vegetables from skillet and set aside.
Season chops with salt and pepper.
Dredge with flour on both sides.
Brown chops for about five minutes on each side.
After browning both sides, pour apple juice over chops.
Let the chops cook in the juice for another five minutes over med-low heat.
Do not cover.
Remove chops and add onion and garlic back into the pan.
Reduce sauce slightly, adding dried cherries in last 2-3 minutes of cooking.
To serve, plate chops with wild rice and spoon a bit of the sauce over each chop.
Depending on thickness of the chops, you may need to adjust cooking time slightly.
Crab Artichoke and Spinach Dip


Ingredients:
cream cheese, artichokes, parmesan cheese, mayonnaise, frozen spinach

Directions:
Put spinach into colander and press out excess liquid., Mix all together into a small crockpot and let bake for at least 1 hour on low., Serve with tortilla chips, or bagel chips, or spread on baguettes.
Low - Carb - Breakfast Burrito


Ingredients:
brown and serve sausages, margarine, eggs, sharp cheddar cheese, salsa

Directions:
In a medium skillet over  medium heat brown sausage, remove and set aside.
Wipe out skillet and add margarine and let melt.
Pour in eggs, and let cook until almost set about 5 minutes.
While eggs are cooking, cut sausage into small bite-size pieces.
While tilting pan slightly, place the edge of a spatula under the eggs on the opposite side of pan.
Let the uncooked eggs run to the bottom of the pan.
Cook until eggs are completely set.
Place cheese evenly down the center of eggs.
Pour 1 Tablespoon of salsa evenly over cheese.
Then add sausage over the salsa, making sure sausage covers the salsa.
While still in the pan, fold the eggs over as you would fold a burrito.
Then slide onto plate, and top with remaining salsa.
Enjoy :].
Herb Marinated Turkey Tenderloins With Avocado Dip


Ingredients:
turkey tenderloins, basil, mint, cilantro, parsley, garlic, dry mustard, lemon zest, olive oil, salt, black pepper, avocados, garlic clove, fresh lime juice, green onions, cilantro, ground cumin, tomatoes, English cucumber, red onion, of fresh mint, olive oil

Directions:
Mix together the herbs, garlic, mustard, lemon zest, oil and salt and pepper. Add the tenderloins to the mixture and marinate for at least 4 hours.
Preheat the oven to 400°F Place the tenderloins on a baking sheet lined with foil and bake for 15 to 18 minutes. Use a thermometer to ensure the turkey is cooked to 165°F Cover with foil and let them rest for 10 minutes.
To make the avocado dip place the avocados, garlic, lime juice, green onions, cilantro, cumin and salt and pepper in the food processor and blend until smooth. Season with salt and pepper.
While the turkey is resting, place a vine of baby tomatoes on a baking sheet and sprinkle with olive oil, salt and pepper. Broil for 5-8 minutes.
Serve with a cucumber salad - seed and cut the cucumber, slice the red onion, toss together with oil, vinegar and fresh mint.
Quick Chinese Chicken Salad
Category: trusted-brands-recipes-and-tips
By Kikkoman

Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.

Ingredients:
¼ cup rice vinegar
1 tablespoon sugar
3 tablespoons Kikkoman Soy Sauce
2 tablespoons vegetable oil
1 teaspoon Oriental sesame oil
1 (16 ounce) package mixed salad greens, washed and drained
¼ cup chopped fresh cilantro or parsley
2  medium-size cooked chicken breast halves, skinned, boned and shredded

Directions:
Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves. Add salad mixture and cilantro, tossing to coat all pieces. Add chicken; toss to combine. Serve immediately.

Yields: 4 servings

Calories: 210.9
Fat: 12.4 g
Saturated fat: 2.4 g
Carbohydrates: 6.5 g
Sugars: 3.9 g
Dietary fiber: 2.5 g
Protein: 18.4 g
Cholesterol: 41.3 mg
Sodium: 753.9 mg
Carrot Ribbon Salad


Ingredients:
carrots, garlic clove, red chili pepper, white wine vinegar, sugar, soy sauce, sesame seeds, mint

Directions:
Slice the carrots into thin, long ribbons using a vegetable peeler.
Place the carrot strips in a mixing bowl and season with salt and pepper.
Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
Leave for 5-10 minutes.
Before serving, sprinkle with sesame seeds and chopped mint and coriander.
Lyonnaise Salad


Ingredients:
iceberg lettuce, pancetta, egg, olive oil, white vinegar, Dijon mustard, salt, sugar, croutons

Directions:
Wash and drain the lettuce and chop the leaves  that are quite big, leave the rest as they are (you don't want them to get too small].
Fry the pancetta or bacon and dry on kitchen towel to remove excess oil.
To make the vinaigrette (best make this before frying the pancetta]: slowly pour olive oil over the mustard, stirring thoroughly, so that you obtain a creamy, mayo-like consistence.
Add vinegar, again, pouring slowly and mixing (you can taste the mixture at this point, to make sure it is not too vinegary for you].
Add sugar and salt, mix thoroughly, and voila!
To serve, put the lettuce leaves on a big plate and pour some vinaigrette over them.
Put some fried pancetta on top, as well as one poached egg per person (if you prefer, you can fry the eggs sunny side up].
Pour a little more vinaigrette, garnish with bread croutons, or serve with toast on the side.
Make sure you have enough vinaigrette to leave on the table, so that people can have some more if they like.
Variation: you can substitute some (or all] of the iceberg lettuce leaves with other types of lettuce or with spinach leaves. Allow enough per person to fill a big plate with a little mound, but make sure you don't go overboard either.
Anne-Marie's Budget Saving Cheesie Rice


Ingredients:
rice, water, butter, margarine, milk, dried chives, parmesan cheese

Directions:
Combine rice, water, and margarine in saucepan.  Cook, uncovered, until all of the water is absorbed and the rice has holes or pockets.
Add remaining ingredients and thoroughly stir.  Let cook until most of the milk is absorbed.
Serve and enjoy!
Apricot-Dijon Chicken


Ingredients:
ketchup, Dijon mustard, ground ginger, boneless skinless chicken breasts, toasted hazelnuts, olive oil

Directions:
Heat oven to 400°. Spray a baking dish with nonstick cooking spray.
Whisk together the apricot preserves, ketchup, mustard and ginger. Reserve 1/4 cup of the mixture.
Place chicken in the prepared baking dish and spread the remaining apricot mixture over the top. Bake at 400° for 20 to 25 minutes or until internal temperature reaches 160° on an instant-read thermometer.
Make rice following package directions, using the olive oil.
To serve, sprinkle the hazelnuts over the chicken breasts and stir the reserved apricot mixture into the cooked rice.
Grandma Johnson's Pecan Sandies


Ingredients:
butter, confectioners' sugar, flour, vanilla, water, pecans, confectioners' sugar

Directions:
Cream together the butter and 1/4 cup sugar.
Add the flour, vanilla, water and pecans, mix until well combined.
Form into rolls about 3/4 inch thick. Cut into pieces about 1 1/2 inches long.
Bake on ungreased cookie sheets in 300 degree oven for 20 minutes.
While still hot (as hot as you can still touch] roll in the 2 cups confectioners' sugar.
Let cool, but do not store in refigerater.
Amazing Black Bean Soup in 5 Ingredients!


Ingredients:
salsa, black beans, vegetable broth, fresh cilantro, lime juice

Directions:
pour salsa into a large sauce pan and heat on medium heat.
rinse beans in a collander, then add beans and broth to salsa.  bring to a boil and let simmer for 15 minutes.
in the meantime, mince cilantro.  use a knife or a food processor.  set cilantro aside.
after about 15 minutes of simmering, remove about 1/2 of the soup from the pan and put it in a food processor.  puree the soup (it will become thicker] and then put the pureed soup back into the pan.  continue to simmer.
add minced cilantro and lime juice to soup.
cook soup for a few more minutes (5 or so].  the longer you cook it, the more it will reduce and become thicker.  eat as is or add cheese/sour cream on top as a garnish if you desire.
Pollo Asado


Ingredients:
olive oil, ground cumin, salt, dried oregano, garlic, lime juice

Directions:
Cut chicken breasts into two halves.
Heat oil in small saucepan over medium high heat until very hot.
While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
Whisk hot oil into the garlic paste.  Allow to cool slightly then add lime and orange juice, stirring well to combine.
Pour marinade into a large ziploc bag, add chicken breast halves.  Shake or knead to spread marinade throughout chicken.
Refrigerate at least four hours to overnight.
Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
Place chicken on cutting board and let rest several minutes.
Serve individually, or cut into bite sized pieces for making tacos or burritos.
Helen's Punch Bowl Cake--Dessert for a Crowd


Ingredients:
instant vanilla pudding, mandarin orange sections, crushed pineapple, pecan pieces, Cool Whip

Directions:
Fix pudding according to package directions., Cube cakes and put 1/2 of the cubes in the bottom of the punch bowl., Then layer 1/2 of the remaining ingredients., Then start over with the cubes and finish as first layer., Cover and refrigerate overnight., Serve in bowls.
Citrus Marinade


Ingredients:
garlic clove, lemon juice, salt

Directions:
Mix all ingredients together and marinate fish or chicken., Cook meat as desired until done., Enjoy.
Banana Nut Cake with Whipped Cream Frosting


Ingredients:
all-purpose flour, sugar, baking soda, salt, baking powder, shortening, buttermilk, eggs, bananas, banana, pecans, heavy cream, granulated sugar, confectioners' sugar, vanilla

Directions:
Heat oven to 350*.
Grease and flour oblong pan, 9x13x2 inches, or three 8-inch or two 9-inch round layer pans.
Measure all ingredients except frosting into large mixing bowl.
Blend 1/2 on low speed, scaping bowl constantly.
Beat 3 minutes on high speed scraping bowl occasionally.
Pour batter into pan (s].
Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
Cool.
Before serving frost cake with whip cream frosting, and garnish with banana slices.
WHIP CREAM FROSTING: In a chilled bowl beat 1 cup chilled whipping cream and 3 tsps.
sugar.
Fold in 1 tsp vanilla.
Yields 2 cups.
Salad Stuffed Shells
Category: salad
By Micki

A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad!  A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.

Ingredients:
18  jumbo pasta shells
½ pound thinly sliced salami
4 cups chopped romaine lettuce
1 cup chopped roma tomatoes
¾ cup seeded and chopped cucumber
¾ cup chopped red onion
½ cup balsamic vinaigrette salad dressing
1 cup shredded Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled. Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 9 servings

Calories: 312.4
Fat: 14.7 g
Saturated fat: 4.8 g
Carbohydrates: 30.7 g
Sugars: 2.7 g
Dietary fiber: 2.1 g
Protein: 14.3 g
Cholesterol: 31.6 mg
Sodium: 819 mg