xiaoxl/recipe_data huggingface dataset:
Grilled Ginger-Peanut Pork Tenderloin
Category: meat-and-poultry
By DIANA F

Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!

Ingredients:
2 (16 ounce) pork tenderloins, trimmed of fat
3 tablespoons soy sauce
1 ½ teaspoons sugar or sugar substitute
1 tablespoon sesame oil
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon curry powder
1 tablespoon minced fresh ginger
½ teaspoon salt

Directions:
Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight. Preheat an outdoor grill for high heat. Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 178.3
Fat: 7.2 g
Saturated fat: 1.7 g
Carbohydrates: 2.7 g
Sugars: 1.4 g
Dietary fiber: 0.4 g
Protein: 24.6 g
Cholesterol: 65.5 mg
Sodium: 702.9 mg
Mom's Cinnamon Rolls


Ingredients:
warm water, milk, sugar, baking powder, salt, egg, nutmeg, flour, brown sugar, butter, cinnamon

Directions:
Dissolve yeast in warm water.  Stir in milk, sugar, oil, baking powder, salt, egg and 2-3 cups flour and nutmeg.  Beat until smooth.
Add enough remaining flour to make dough easy to handle and not sticky.  Knead until smooth.
Let rise until double.  About an hour.
Grease two 9x13 baking pans.
Divide dough in half and roll each portion into 12x10 rectangle.
Heat brown sugar, cinnamon and butter until butter melts.
Remove from heat and spread over each rolled out dough piece.  Sprinkle with nuts.
Roll each section starting at a long side.  Roll tightly.  Using a piece of thread, slice each roll so there are 12 pieces.
Place in greased pans and cover pans tightly with foil or plastic wrap.
Refrigerate overnight - up to 48 hours.
In the morning:  Remove foil or plastic wrap and bake in 350 degree preheated oven for 30 minutes.
Note:.
May also let rise in pan 1 hour then bake - skipping refrigeration step.
Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette


Ingredients:
black beans, quinoa, red onion, cilantro, lime juice, red wine vinegar, olive oil, cumin

Directions:
Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa].
While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
(Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving].
Layered Beef and Mashed Potatoes (Crock Pot)


Ingredients:
ground beef, tomato sauce, onion, pepper, salt, water, sour cream, cheddar cheese

Directions:
In a skillet, brown the hamburger and drain well.  Place beef in the crockpot and add tomato sauce, corn, onion, salt and pepper.  Mix well.
In a bowl, mix the potato flakes with the sour cream and water.  (I used homemade mashed potatoes and added the sour cream to them!].
Spread the potato mixture over the beef.
Cover and cook on Low for 7-9 hours, depending on your crockpot.  In the last hour of cooking, top with the shredded cheese.
Strawberry Rhubarb Streusel Muffins


Ingredients:
butter, brown sugar, cinnamon, walnuts, brown sugar, egg, sour cream, vanilla, all-purpose flour, salt, cinnamon, baking soda, baking powder, fresh rhubarb, fresh strawberries

Directions:
Set oven to 375°F (will reduce heat later].
Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
Stir in orange juice and sour cream; mix well to combine.
In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter], if still too thick add in some orange juice to loosen.
Fold in the strawberries and rhubarb carefully not to overmix batter.
Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this].
Sprinkle a generous amount of streusel mix over the batter.
Reduce heat to 350°F.
Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.
Creamy Chickpea & Rosemary Soup


Ingredients:
olive oil, garlic cloves, fresh rosemary leaf, crushed red pepper flakes, chickpeas, chicken broth, fresh lemon juice, sea salt

Directions:
In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
Add chickpeas and cook 2 minutes, stirring constantly.  Add chicken broth and bring to a boil.
Reduce heat and simmer 30 minutes; let cool slightly.
Transfer soup to a blender; cover loosely, and puree until just smooth.
Return to the saucepan and stir in lemon juice and sea salt to taste.
Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Jhinga Nisha (Prawns in Saffron, Cashew Nut and Almond Sauce!)


Ingredients:
unsalted cashews, saffron, milk, green cardamoms, ghee, onions, green chilies, fresh ginger, salt, fresh coriander

Directions:
Drop almonds and cashewnuts in 2 separate pans of boiling water.
Boil for 30 minutes and drain.
Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts.
Whiz until they form a paste.
Meanwhile, peel, wash and de-vein the prawns by making a small incision down the length of the back of each prawn and removing its black digestive cord.
Wash and pat dry.
Crumble saffron into warm milk.
Leave to infuse.
Remove the tiny black cardamom seeds and grind to a fine powder.
Set aside.
Heat the ghee in a wide pan over medium-high flame.
Saute the onions until golden and the oil starts to separate from them.
Add chillies and ginger.
Cook for 1-2 minutes, stirring regularly, then mix in the nut paste (prepared above] and keep stirring until the ghee separates out and the paste leaves the sides of the pan.
Add the prawns and 2 tbsps.
of cold water.
Keep stirring, adding a further 2 tbsps of cold water two or three times, until the prawns begin to turn pink and the sauce is a nice consistency.
Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked.
Finally, add the cream and once hot transfer to a serving dish.
Sprinkle with cardamom powder and fresh green corriander leaves.
Serve hot with steamed Basmati white rice.
Lamb and Spinach Casserole


Ingredients:
cooked lamb, frozen chopped spinach, mayonnaise, sour cream, butter, dry sherry, dried rosemary, thyme, salt, black pepper, feta cheese

Directions:
Preheat the oven to 350°F Grease a 1 1/2-quart casserole dish and set aside.
Squeeze thawed spinach until almost dry.
In a medium size bowl, combine all the ingredients except the cheese and mix until well blended.
Scrape into the prepared casserole dish and sprinkle the cheese evenly over the top.
Bake until bubbly and slightly browned, about 30 minutes.
Orange and Lemon Schnitzel Rolls


Ingredients:
beef schnitzel, lemon, rind of, spring onions, salt, fresh black pepper, spice plum sauce, parsley

Directions:
Beat the schnitzel to an even thickness with a meat mallet.  Cut in half.
Put breadcrumbs in a bowl with the orange and lemon rind.
Slice spring onions finely.
Mix into breadcrumbs with orange juice, salt and pepper.
Divide the crumb mixture evenly between the schnitzel, place the stuffing down the middle.  Roll up the schnitzels like a parcel (secure with a tooth pick if required], and place side by side in a greased oven dish.
Mi x plum sauce and extra orange juice together and pour over the schnitzels.
Bake, covered, at 180 C for 40 minutes.
Uncover and bake a further 10 minutes.
Sprinkle parsley to serve. Just a note the plum sauce and orange juice heated together goes really well over fried sausages.
(I had some leftover and tried it]. Cheers,  Doreen Doreen Randal,  Wanganui.
New Zealand.
Caipirinha
Category: world-cuisine
By CAMILLA362

Brazil's national cocktail is so refreshing and delicious! Ask your liquor store to order Cachaca for you if they don't stock it, there's no substitute.

Ingredients:
½  lime, quartered
1 teaspoon white sugar
2 ½ fluid ounces cachaca
1 cup ice cubes

Directions:
In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 176.7
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 4.2 g
Sugars: 4.2 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 7.2 mg
Easy Chicken Parmesan


Ingredients:
boneless skinless chicken breasts, spaghetti

Directions:
Heat oven to 375°F.
Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in 1/4 cup (4 tablespoons] Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
Bake 30 minutes or until chicken is done (165°F]. Meanwhile, cook spaghetti as directed on package, omitting salt.
Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.
Cherry Rhubarb Crisp


Ingredients:
tart cherries, rhubarb, sugar, tapioca starch, butter, brown sugar, unsweetened flaked coconut, oatmeal

Directions:
Preheat oven to 375 degrees.
Toss fruit with sugar and tapioca starch, place in bottom of 8x11" baking dish.
With food processor on pulse or with pastry blender, mix together butter, brown sugar, coconut, and oatmeal until coarse crumbs form.
Place crumbled mixture evenly on top of fruit.
Bake at 375 degrees for 30 minutes or until top is golden brown.
Tortellini Salad


Ingredients:
tortellini cheese pasta, pasta, black olives, parmesan cheese, green olives, green pepper, cucumber, celery, salt, pepper, parmesan cheese

Directions:
Cook tortellini and pasta according to package.
Drain with cold water.
Cut up salami then combine with black olives, green olives, green pepper, celery and cucumber in bowl with pasta.
Blend in Italian dressing, salt, pepper, and garlic salt.
Mix together well.
Top off with Parmesan cheese.
Creamy Shrimp Salad On Romaine


Ingredients:
shrimp, celery, walnuts, onions, romaine lettuce

Directions:
In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions., Add the dressing and stir until the shrimp-mixture is coated., Cover and chill in the refrigerator about 30 minutes to blend the flavors., To serve, divide the lettuce among four plates., Then top with shrimp mixture.
Singapore Chicken Rice
Category: world-cuisine
By BLUBLOTCH

Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.

Ingredients:
1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2  green onions
½ teaspoon salt
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon sesame oil
2  shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
½ cup chopped cilantro
4 cups chicken stock
½ teaspoon salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onion
1  cucumber, thinly sliced
2  fresh tomatoes, chopped

Directions:
Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water. Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through. While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes. When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 5 servings

Calories: 969.8
Fat: 41.4 g
Saturated fat: 9.2 g
Carbohydrates: 102.5 g
Sugars: 4.5 g
Dietary fiber: 4.1 g
Protein: 44.5 g
Cholesterol: 99 mg
Sodium: 1127.7 mg
Berry Orange Smoothies


Ingredients:
banana, berries, berries, low-fat vanilla yogurt

Directions:
"In a blender container combine orange juice, frozen banana pieces, desired berries, and yogurt. Cover and blend until smooth."
Cheesy Bean Dip


Ingredients:
monterey jack cheese, cream cheese, milk

Directions:
Combine cheeses and milk over medium low heat and stir until smooth and creamy.
Add beans and jalepenos and stir until uniform consistency.
Pour into a bowl and serve with tortilla chips.
If you use the pepper jack cheese, you may not need to add any additional jalapenos.
This makes enough for any picnic or BBQ, if you want to cut the recipe, just keep the cheeses and milk in equal thirds, and add beans to taste.
Vegetable Chicken Stir-Fry


Ingredients:
cornstarch, reduced-sodium chicken broth, reduced sodium soy sauce, boneless skinless chicken breast half, garlic cloves, ground ginger, olive oil, fresh broccoli florets, cauliflower floret, carrot, fresh snow peas, frozen snow peas, sesame seeds

Directions:
Combine cornstarch, broth and soy sauce until smooth and set aside.
In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
Remove from heat and keep warm.
Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
Add snow peas and stir-fry 2 more minutes.
Stir broth mixture and add to the pan
Bring to a boil and cook and stir for 1 minute until thickened.
Add chicken and heat through.
Top with sesame seeds.
Pot Roast


Ingredients:
beef broth, onions, flour, sour cream

Directions:
Brown roast on all sides in oil on med-high heat.
Transfer roast to small roasting pan.
Save pan you browned the roast in, but do not wash.
Pour broth over roast.
Cover pan and roast@ 350*F for two hours.
Add vegetables.
Cover and continue roasting for 1 hour or until vegetables are tender.
Remove roast and vegetables to serving platter.
Cover and keep warm.
Add 4 tbsp drippings to original pan.
Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
Add remaining drippings, stirring constantly until slightly thickened.
Add sour cream and cook on low heat, stirring until completely combined.
Serve sauce drizzled over roast and roasted vegetables.
Trout Amandine


Ingredients:
butter, salt, fresh lemon juice, all-purpose flour, pepper, fresh thyme, trout fillets, milk, fresh parsley

Directions:
Melt butter in a saucepan over medium heat.
Saute almonds in butter until golden.
Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
Heat oil in a large skillet over medium-high heat.
Dip fillets in milk; dredge in flour mixture.
Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.
Salt Free Peanut Satay Sauce


Ingredients:
brown sugar, brown sugar, white wine vinegar, water, garlic clove, coconut milk

Directions:
Put all of the ingredients except the coconut milk in a blender or food processor and blend until smooth and creamy.
Transfer to a bowl and stir in the coconut milk.  Keep sauce refrigerated if you are not going to use it right away.
Meatloaf Enchilada Casserole


Ingredients:
tortilla chips, ground cumin, cayenne, cheddar cheese, monterey jack pepper cheese

Directions:
Preheat oven to 350 degrees F.
Break the cooked meatloaf into bite-size pieces.
Crush the tortilla chips into approximately 1/2-inch pieces and line the bottom of a lightly-greased high-sided casserole dish with half of the chips.
Place the meatloaf on top of the chips, sprinkle with onion, cumin, and cayenne, half of the cheddar and pepper jack cheeses (mixing them together works well], then spread the chili over.
Top with remaining chips, then evenly pour over the enchilada sauce and sprinkle with remaining cheese.
Bake at 350 for 20 minutes covered (or longer, depending on your oven], then 5-10 minutes uncovered until cheese is browned to preference, or microwave for 7 minutes covered and bake for 10 minutes uncovered.
Serve with sour cream and guacamole.
Makes 4 servings.
V-8 Soup


Ingredients:
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Directions:
While browning ground chuck, pour V-8 and cream soups into another pot.
Heat soup mixture to a boil.
Reduce heat,add vegetables and cover.
When beef is done, drain and add to soup.
Heat 10 minutes, over medium heat, stirring every so often.
Serve hot with breadsticks.
Yum-Yum (as my 2-year old says!].
Mocha Coffee Cooler


Ingredients:
"brewed coffee"

Directions:
Blend all ingredients in a blender until  incorporated.
Pour into a tall, clear glass.
In a minute or two, the liquid will separate into three distinct layers - a light coffee "fizz" on top, the coffee layer next, and a dark chocolate layer on the bottom.
Beautiful, delicious, creamy and fat-free!
Beef Nilaga
Category: soups-stews-and-chili
By lola

This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice.

Ingredients:
4 ½ pounds beef short ribs
1 quart water
1 tablespoon black peppercorns, crushed
2  onions, chopped
2  beef bouillon cubes
2  carrots, cut in chunks
2 stalks celery, quartered
1  chayote squash, peeled and quartered
2  potatoes, quartered
salt to taste
¼ head cabbage, cut into wedges

Directions:
Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked). Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour. Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 5 servings

Calories: 983.2
Fat: 75.4 g
Saturated fat: 31.9 g
Carbohydrates: 32.3 g
Sugars: 8.7 g
Dietary fiber: 6.8 g
Protein: 43 g
Cholesterol: 167.9 mg
Sodium: 490.8 mg
Hershey's Chocolate Pralines


Ingredients:
sugar, light brown sugar, butter, vanilla, pecans

Directions:
Line 2 cookie sheets with wax paper.
In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
Cook over medium heat,stirring constantly until mixture boils.
Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage].
Remove from heat.
Add butter and vanilla.
DO NOT STIR.
Cool at room temperature to 160 degrees.
Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes] but is still glossy.
Quickly drop by teaspoonfuls onto cookie sheet.
Cool.
Store covered.
Ginger Snaps


Ingredients:
shortening, light brown sugar, egg, salt, molasses, flour, baking soda, ground cloves, ground cinnamon, ground ginger

Directions:
Cream together shortening and brown sugar until well mixed, light, and fluffy.
Beat together well the egg, salt, molasses and then mix these into the above.
Sift together flour, baking soad, ground cloves, cinnamon and ginger.
Add dry ingredients to the wet mixture and combine well.
Chill in the refrigerator a few hours or overnight.
Preheat oven to 350 degrees.
After chilled, shape dough into balls about walnut-sized and place balls on a greased cookie sheet, allowing room for expansion.  Flatten balls with a fork.
Bake in 350-degree oven 12 to 15 minutes.  Do not let get too brown.
*Recipe also states:  I like these cookies thin and crisp.  Experiment and adapt to suit taste, size and desired consistancy.  Mine are about 2-1/2" in diameter.
Cheesecake Factory's J. W. Pink Lemonade


Ingredients:
Absolut citron vodka, Chambord raspberry liquor, sugar, lemon wedge

Directions:
Moisten the rim of a 16-ounce glass. Dip the rim in sugar then fill it with ice.
Add the ingredients in the order listed, garnish with a lemon wedge, and serve with a straw.
Pear, Pecorino, and Prosciutto Panini


Ingredients:
pear, sugar, focaccia bread, arugula, pecorino romano cheese, parmigiano-reggiano cheese, prosciutto, cracked pepper

Directions:
Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.
Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread.  Sprinkle generously with freshly cracked pepper.  Cover with top half of bread.
Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks]. Cut into quarters.
Make Ahead Breakfast Wraps (Oamc)


Ingredients:
eggs, low-fat milk

Directions:
Cook bacon in a pan or on a greased rack over a sheet pan in the oven at 350 until done.
Mix eggs (or egg substitute] with milk.
In a large pan over medium heat, coat with cooking spray and scramble eggs.  Allow them to cook until they are moist and tender but not dry. Add salt and pepper to taste. Allow to cool.
To assemble, lay a tortilla flat, place one scoop of scrambled eggs, 2 tbs of shredded cheddar cheese, and one slice of bacon  (I use a 1/4" measuring cup]. Roll into shape.
OAMC: Assemble wraps while contents are still warm. Wrap with waxed paper and allow to cool.  Place into resealable bags, label, refrigerate or freeze.
To reheat: Place wrap with waxed paper into microwave for 30 seconds on high, more if needed as microwave ovens vary greatly in power.
Maple Tropical Dessert


Ingredients:
Cool Whip Topping, maple syrup, bananas, crushed pineapple, pineapple chunks, coconut flakes, walnuts

Directions:
In large bowl, beat whipped topping and syrup with electric mixer on medium speed until well blended.
Gently stir in fruit, walnuts and coconut.
Spoon into serving bowls and refrigerate to set.