xiaoxl/recipe_data huggingface dataset:
Grilled Strawberry Shortcake with Sweet Cream
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

This strawberry shortcake from Joy Wilson of Joy the Baker is a summertime classic. This version ups the ante by warming cream cheese pound cake over a hot grill alongside sugary sweet strawberries. With chilled sweet cream, this classic dessert is sublime.

Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, room temperature
1 (8 ounce) package cream cheese, softened
1 ½ cups granulated sugar
4  large eggs
2 teaspoons pure vanilla extract
Reynolds Wrap® Non Stick Aluminum Foil
1 ½ pounds fresh strawberries, hulled and sliced
⅓ cup granulated sugar
8  Reynolds® Aluminum Foil Baking Cups - jumbo
1 ½ cups heavy cream
½ cup powdered sugar
1 pinch salt
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 325 degrees F and place a rack in the center of the oven. Line a 9x5-inch baking pan with Reynolds Wrap® Non Stick Aluminum Foil and set aside. Whisk together flour, baking powder and salt in a medium bowl. Set aside. Cream together softened butter and cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes. Beat in one egg at a time, mixing for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract. Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Spoon batter into prepared pan. Bake for 50 to 60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean or with just a few crumbs. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool to room temperature. Wrap the cooled cake and refrigerate for 4 hours or overnight. Slice the chilled pound cake into 8 thick slices. Toss the strawberries together with the sugar in a small bowl. Allow to rest at room temperature for 20 minutes. Whip the heavy cream with powdered sugar, salt and vanilla until soft peaks form. Set aside. Grill the slices of pound cake over a warm, greased grill until golden brown grill marks appear on both sides of cake, flipping once. Warm the strawberries on the grill by spooning strawberries among 8 Jumbo Reynolds® Aluminum Foil Baking Cups and warming alongside the pound cake. Serve warm pound cake slices with warmed strawberries and sweet cream.

Prep time: 15 mins
Cook time: 1 hr
Total time: 5 hrs 15 mins
Yields: 8 servings

Calories: 794
Fat: 46.6 g
Saturated fat: 28.2 g
Carbohydrates: 86.7 g
Sugars: 58.2 g
Dietary fiber: 2.5 g
Protein: 10.2 g
Cholesterol: 230.7 mg
Sodium: 395 mg
Funnel Cakes
Category: bread
By TARMIA

You don't need to wait for the county fair to enjoy delicious old-fashioned funnel cakes. You just need a funnel with a 1/2-inch opening that can hold a cup of batter.

Ingredients:
8 cups vegetable oil for frying
1 ½ cups milk
2  eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup confectioners' sugar

Directions:
In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C). In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth. While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 large cakes

Calories: 524.4
Fat: 32.6 g
Saturated fat: 5.1 g
Carbohydrates: 50 g
Sugars: 17.8 g
Dietary fiber: 1.2 g
Protein: 8.4 g
Cholesterol: 66.9 mg
Sodium: 303.1 mg
Rosemary Chicken


Ingredients:
boneless skinless chicken breast, garlic, butter, chicken broth, white wine, green onion, Dijon mustard, dried rosemary leaves, fresh ground pepper, Minute Rice, sour cream

Directions:
Saute chicken with garlic and mushrooms in butter until chicken is fully cooked., Add remaining ingredients, except rice and sour cream., Bring to a boil., Stir in rice, cover and let stand 5 minutes., Stir in sour cream.
Black Bean Veggie Burgers


Ingredients:
no-salt-added black beans, green bell peppers, onions, garlic cloves, egg, chili powder, cumin, parmesan cheese, red onions, mustard

Directions:
In a small bowl, combine the egg, chili powder, cumin and chili sauce.
In a food processor, pulse bell pepper, onion, and garlic until finely chopped.  If needed, strain to remove excess water.
Add beans and egg mixture, pulse until combined.  Transfer to a bowl.
Work in bread crumbs and parmesan  until mixture is sticky and holds together, adding more bread crumbs if needed.
Divide into four burgers. Grill or freeze for later use.
Heat a skillet on the stove top (medium heat].  Coat with cooking spray and cook the burgers about 6-8 minutes per side.  You can also bake them in the oven at 375 for about 10 minutes on each side.
Yummy Chicken Curry in a Hurry


Ingredients:
bell peppers, garlic, onion, olive oil, boneless skinless chicken breasts, brown sugar, chili powder, curry powder, cinnamon, cayenne pepper, zucchini, roma tomato, bell pepper, chicken broth, spinach

Directions:
In a wok over medium-high heat, saute the garlic and Fresno peppers in the olive oil for 2-3 minutes.
Add the onion and saute until the onion just begins to caramelize (2-3 minutes].
Add the chicken and fry until lightly browned (approx. 5 minutes].
Add the brown sugar, chili powder, curry powder, cinnamon, and cayenne pepper (optional]. Stir to coat chicken.
Add the zucchini, Roma tomato, bell pepper, and chicken broth. Stir. Cook uncovered for 10-12 minutes, stirring occasionally.
Stir in the spinach, and cook for 2 minutes until the spinach begins to wilt.
Serve over rice or couscous. Enjoy.
Bubba's Best BBQ Sauce
Category: side-dish
By Bubba

A hot-sweet sauce that is good on just about anything. You can use any kind of cola in this recipe, just don't use diet cola.  It makes the sauce bitter.

Ingredients:
1 cup cola-flavored carbonated beverage
1 cup canned tomato sauce
1 (6 ounce) can tomato paste
¼ cup butter
½ cup Worcestershire sauce
½ cup packed brown sugar
½ cup molasses
½ cup cider vinegar
2 ½ teaspoons balsamic vinegar
1 ½ tablespoons steak sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon dried savory
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon hot pepper sauce

Directions:
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 3 cups

Calories: 37.7
Fat: 1 g
Saturated fat: 0.6 g
Carbohydrates: 7.2 g
Sugars: 5.7 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Cholesterol: 2.5 mg
Sodium: 144.3 mg
Spinach & Sun Dried Tomato Stuffed Chicken With Garlic &


Ingredients:
boneless skinless chicken breasts, sun-dried tomato, garlic, gruyere cheese, swiss cheese, red wine, honey, olive oil, bacon grease, russet potatoes, chives, Italian parsley, basil leaves, unsalted butter

Directions:
Place a long piece of plastic wrap over your cutting board and place 1 chicken breast at a time top side down on the wrap. Then fold the plastic wrap over the Chicken. (Covering the chicken with the plastic will help in pounding the chicken with the meat mallet.] Then pound the chicken evenly to spread the flesh of the chicken out so you get an even ¼ to ½ inch thick piece of chicken. Once pounded out into a single thin piece you will be able to stuff and roll them up. Season the breasts with salt and pepper.
Soak sun dried tomatoes in boiling hot water for 15 minute While there soaking mix the Olive oil and clarified butter/bacon grease together. Then in a saute pan pour half of your oil mixture in and heat the pan on a medium high. Add the sliced onions in and cook for 3-4 minute then add in minced garlic and cook for an additional 2 minute salt and pepper mix to taste. Drain off oil and lightly tossed the spinach in the onion mix and place in a bowl, add in the sliced sun dried tomatoes and allow to cool. Place the Spinach mix evenly on each breast. Sprinkle the cheese on top of your spinach mix and then fold in each end and roll tightly. Secure breasts with toothpicks. Add the remainder of your oil mix to the pan heat on medium high. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Allow to rest to keep moister in (at least 5min.] Drain the oil from the sauté pan and deglaze the pan by adding in the red wine, then add the balsamic vinegar and the honey. Boil on a medium heat until reduced by 2/3.
Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, parsley, basil, granulated garlic, milk, butter, salt and freshly ground pepper into the potatoes with a beater.
Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate. Place the stuffed chicken around potatoes in a circle. Then Drizzle the balsamic reduction in a circler motion around the outside of the chicken.
By: Travis W Holland.
Cornell BBQ Chicken With Slight Changes


Ingredients:
whole chickens, eggs, olive oil, canola oil, apple cider vinegar, lemon juice, kosher salt, season salt, poultry seasoning, black pepper, garlic powder, water

Directions:
in a large bowl, combine the eggs and oil. whisk until completely emulsified.
Add the apple cider vinegar, lemon juice, and water and whisk again.
add the remaining ingredients and whisk again until completely incorporated. Let sit while you cut the chicken.
Cut the chickens into quarters, if the breasts are very large you can cut those in half again.
place the chicken parts into gallon sized plastic zipper bags, or a plastic marinating pan that will allow the marinade to cover the chicken completely.
cover the chicken with marinade and allow to set for at least 4-5 hours in the refrigerator. overnight is usually better.
to Grill: it is best if you grill the chicken on a lower heat like 350-375 either on direct gas flame or charcoal. you can also cook over indirect heat for most of the cook and finish on direct heat to crisp the skin. You could also cook in the oven at 365 for 45 minutes and finish it with the broiler for 10 minutes to crisp. Make sure the internal temperature is over 180 degrees before serving.
Salmon with Mango and Lime
Category: trusted-brands-recipes-and-tips
By Bibi

Use your favorite brand of mango chutney, add a lime and a little heat, and you will have a company-worthy dish for family or friends. This recipe was made in a Panasonic CIO.

Ingredients:
1 tablespoon butter, melted
½ teaspoon garlic salt, or to taste
1 pinch ground white pepper, or to taste
1  lime, zested and juiced
2 pounds fresh salmon fillet
½ cup mango chutney
¾ teaspoon sriracha sauce, or more to taste
2 tablespoons chopped fresh cilantro

Directions:
Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later. Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan. Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again. Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl. Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more. Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

Prep time: 20 mins
Cook time: 24 mins
Total time: 44 mins
Yields: 4 servings

Calories: 410.7
Fat: 16.4 g
Saturated fat: 4.7 g
Carbohydrates: 15.6 g
Sugars: 12.2 g
Dietary fiber: 1.3 g
Protein: 49.1 g
Cholesterol: 108.7 mg
Sodium: 390.6 mg
Pina Colada Cake


Ingredients:
eggs, water, cream of coconut, coconut flakes

Directions:
Preheat oven to 350 degrees.
Grease and flour a 9x13-inch pan.
Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
Bake as directed.
While cake is baking, combine cream of coconut and sweetened condensed milk.
When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well]. Pour the cream of coconut/condensed milk mixture over top and into all the holes.
Let cake cool thoroughly (can be refrigerated to cool]. When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top.
Serve thoroughly cooled.
Chicken Breasts with Chipotle Green Onion Gravy
Category: meat-and-poultry
By Chef John

This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

Ingredients:
2  skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup chicken broth
2 tablespoons minced green onions
½ teaspoon chipotle chile powder, or more to taste

Directions:
Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste. Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil. Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes. Stir in green onions and chipotle chile powder. Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 332.9
Fat: 22.2 g
Saturated fat: 9.4 g
Carbohydrates: 4.1 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 28.3 g
Cholesterol: 103.9 mg
Sodium: 187.7 mg
Giant Stuffed Mushrooms
Category: appetizers-and-snacks
By Alison

These stuffed mushrooms are too big to serve as hors d'oeuvres.....just one of these enormous mushrooms can be dinner for a hungry person.

Ingredients:
4  large portobello mushrooms
2 tablespoons olive oil, divided
salt to taste
ground black pepper to taste
1 clove garlic, minced
1 cup chopped fresh cilantro
1 large carrot, finely chopped
1 stalk celery, finely chopped
⅔ cup kasha (toasted buckwheat groats)
1 ¼ cups water
3 tablespoons chopped fresh parsley

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Remove the mushroom stems from the caps, and set the stems aside. Place the caps gill-side up on a baking sheet. Drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper. Roast in the preheated oven for 25 minutes. Meanwhile, prepare the pilaf stuffing. Chop mushroom stems.  Heat the remaining olive oil in a skillet over medium heat. Cook chopped mushroom stems and garlic in oil until soft. Stir in the cilantro, carrot, celery and kasha; cook 2 minutes more. Pour in water. Bring the mixture to a boil, reduce heat to low, and place a lid on the pan. Simmer 20 minutes, or until the kasha is tender. Remove from the heat, and stir in parsley. Season to taste with salt and pepper. Stuff the warm mushroom caps with the pilaf, and serve.

Yields: 4 servings

Calories: 197.8
Fat: 7.9 g
Saturated fat: 1.1 g
Carbohydrates: 29.2 g
Sugars: 3.2 g
Dietary fiber: 5.6 g
Protein: 6.6 g
Sodium: 328.1 mg
Creole Catfish With Veggies and Basil Cream


Ingredients:
butter, frozen whole kernel corn, onion, green bell pepper, red bell pepper, salt, white pepper, flour, yellow cornmeal, catfish fillets, buttermilk, fresh basil

Directions:
Melt 2 tbsp butter in large skillet over medium high heat.   Add corn, onions, bell peppers; saute' until tender.  Stir in salt and pepper; remove veggies and keep warm.
Combine flour, cornmeal, and creole seasoning in large shallow dish; dip fillets in buttermilk, dredge through flour mixture.
Melt remaining 1 tbsp butter with oil in skillet over medium-high heat.  Cook fillets in batches until golden both sides (2 to 3 minutes].  Remove and arrange on plates with veggies.
Add cream to skillet, stirring to loosen any particles on the bottom of the pan.  Add chopped basil and cook, stirring often, 2 minutes.
Serve fillets with sauce and garnish with basil.
Wedding Day Greens


Ingredients:
chard leaves, kale, potatoes, onion, hot green chili pepper, turmeric, black mustard seeds, ground cumin, ground coriander, water, sugar, salt, sweet potatoes, garam masala

Directions:
Steam greens until done but still bright green (5-10 minutes].  Puree and set aside.
Heat oil in large frying pan or wok.  Fry potatoes in oil about 5 minutes over medium high heat turning often.
Remove potatoes from pan and fry panch phoron in the remaining oil (or add a little more, if needed] until the seeds just start to pop.
Reduce heat to medium and add onion and chili and fry until onion is translucent, stirring often.
Add next 4 ingredients and fry about 2 minutes.
Add back in potatoes and the next 4 ingredients and bring to a boil.
Reduce the heat and simmer, covered, about 20 minutes, adding more water if needed.
Mash a few of the yam cubes into the liquid to be part of the gravy/sauce.
Stir in the greens and heat through.
Remove from heat and stir in garam masala.
Serve immediately to preserve the bright colours.
Seven Layer Taco Dip
Category: appetizers-and-snacks
By SUE CASE

I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.

Ingredients:
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1  green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Directions:
In a medium bowl, blend the   mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 dip

Calories: 65.6
Fat: 4.9 g
Saturated fat: 2.9 g
Carbohydrates: 3.5 g
Sugars: 0.7 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 12.8 mg
Sodium: 178.1 mg
Vegetarian Fiesta Con Queso Soup


Ingredients:
butter, margarine, onion, carrot, celery, garlic clove, anaheim chili, vegetable bouillon cubes, hot water, cream cheese, flour, boiling water, American cheese, diced tomatoes, whole kernel corn, ground cumin

Directions:
Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and sauté until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes], remove from heat.
In a blender combine sautéed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
While stirring the pot bring contents to a boil.
Allow contents to boil while stirring for about 2 minutes then simmer.
Add the 1/2 lb of American cheese a couple of slices at a time until melted.
Once cheese is melted incorporate the can of tomatoes (with juice], roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
Serve and enjoy!
Healthy Banana Nut Chocolate Chip Cookies


Ingredients:
ground flax seeds, egg, banana, whole wheat flour, baking powder, salt, baking soda, walnuts

Directions:
Preheat oven to 375.
Mix all ingredients together. Spoon onto greased cookie sheet. (should get 15 cookies].
Bake at 375 for 11 minutes.
(After cooled, I refrigerate them and keep them in air-tight container. When I want to eat one, I reheat in the microwave for about 8-10 seconds.].
Strawberry Banana Shakes


Ingredients:
milk, strawberry ice cream, firm banana, fresh strawberries

Directions:
"Place milk, ice cream and banana in a blender; cover and process until smooth. Pour into glasses. Garnish with whipped cream and a strawberry if desired."
Oven-Roasted Parmesan Potatoes


Ingredients:
baking potatoes, parmesan cheese, flour, salt, ground black pepper, butter

Directions:
Preheat oven to 350*F.
Peel the potatoes and cut each into 8 pieces.
Combine the Parmesan cheese, flour, salt, and pepper; coat each potato piece evenly with the mixture.
Put the butter into a 13x9" baking pan; place in the preheated oven until the butter melts.
Remove from oven and add the coated potatoes; bake for 30 minutes.
Use a spatula to turn the potatoes over, then bake for another 30 minutes.
Serve hot.
Raspberry Lemonade Cake


Ingredients:
water, raspberry gelatin powder, water, fresh raspberries, lemon peel

Directions:
Heat oven to 350.
Spray bottom of a 13X9 inch pan with baking spray w/flour.
In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.
In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds.
Beat on med speed 2 mintes.
Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.
Bake 30 to 35 minutes or until toothpick inserted comes out clean.
Poke warm cake every inch with fork tnes. Remove 1 tbls of the reserved gelatin mixture to microwavable custard cup or small bowl.
In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
In medium bowl, fold together frosting and whipped topping; frost cake.
Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy.
Using 1/4 tsp measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.
Garnish each piece with raspberries and lemon peel strips.
Store in refrigerator.