xiaoxl/recipe_data huggingface dataset:
Crunchy Air-Fried Jalapeno Slices
Category: appetizers-and-snacks
By Soup Loving Nicole

I first had these at a restaurant inside a casino in Tulsa, OK and it was love at first bite. I got to craving them the other day but didn't want the guilt of the deep-fry. I whipped up a batch in the air fryer and they turned out crispier than the deep-fried version. Don't forget the ranch!

Ingredients:
¼ cup all-purpose flour
2  eggs
2 cups panko bread crumbs
1 ½ cups pickled jalapeno pepper slices, drained
nonstick cooking spray
1 cup ranch salad dressing

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Place flour in a bowl. Beat eggs in a separate bowl. Place bread crumbs in a third bowl. Coat jalapeno rings first in flour, then in egg, and finally in the bread crumb mixture. Place jalapeno rings in the basket of the air fryer, making sure none are overlapping. Spray the tops with cooking spray. Cook for 4 minutes. Flip the jalapeno rings over and spray the tops with more cooking spray. Cook for 4 minutes more. Repeat with remaining jalapeno rings. Serve with ranch dressing for dipping.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 338.7
Fat: 23.9 g
Saturated fat: 4.1 g
Carbohydrates: 32.1 g
Sugars: 2.2 g
Dietary fiber: 0.9 g
Protein: 7.2 g
Cholesterol: 72.8 mg
Sodium: 1016.7 mg
Traditional Deviled Eggs


Ingredients:
eggs, dry mustard, chives, capers, sea salt, black pepper, capers, chives

Directions:
Boil eggs in pan until fast boiling., Cover pan and remove from stove., Leave covered for 15 minutes., Remove from pan and cool either in refridgerator or cold water., Peel eggs and cut in half., Scoop out cooked yolks and mix with fork., Blend with mayonnaise, mustard, chives and capers., Scoop egg filling with spoon and fill egg whites., Garnish with chives., Wrap and chill until ready to serve.
Grandma's Poor Man's Pie


Ingredients:
heavy cream, sugar, flour, butter, nutmeg

Directions:
Pre-heat oven to 350º., Mix the cream, sugar, and flour., Pour into an unbaked 8" pie shell., Float several thin pats of butter on top., Sprinkle with ground nutmeg., Bake at 350º for 30-45 minutes or until top is a nice golden brown., Chill, then refrigerate until ready to serve.
Ham and Bean Soup


Ingredients:
celery, water, low sodium chicken broth, black soybeans, carrot, onions, garlic, cayenne pepper, cumin, salt

Directions:
In a medium sauce pan brown the ham.
Add 1 cup of water and scrape glaze off bottom of pan.
Add low-sodium chicken broth.
Drain the water from the can of beans. Add beans to the sauce pan.
Add all other ingredients. Stir.
Bring to a boil; turn down heat and simmer for at least 1 hour to bring out the flavors — the longer, the better (3+ hours being best.].
Tisana


Ingredients:
passion fruit juice, sugar, orange, lemon, star fruit

Directions:
In a puch bowl or pitcher combine the wine, passion fruit juice, club soda and sugar.
Add the orange and lemon slices.
Place in refrigerator for at least an hour.
Serve over ice.
Garnish glass with star fruit slices.
Snickers® Brownies
Category: desserts
By fabeveryday

These brownies are a great way to use up some of that leftover Halloween candy! These are made with Snickers® bars, but you can substitute Milky Way® candy bars for a different variation.

Ingredients:
1 ½ cups white sugar
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
¾ cup butter, melted
3  eggs
1 teaspoon vanilla extract
2 cups chocolate-coated caramel-peanut nougat candy (such as Snickers®), chopped, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl. Mix butter, eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed. Pour 1/2 the batter into the prepared baking pan. Top with 1/2 the candy bar pieces. Spread remaining batter on top, covering candy completely. Bake in the preheated oven until edges are brown and center is set, about 30 minutes. Remove brownies from the oven and spread remaining candy bar pieces on top, lightly pressing them in while the brownies are still hot. Let brownies cool completely before serving, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 387.1
Fat: 20 g
Saturated fat: 10.5 g
Carbohydrates: 50 g
Sugars: 39.3 g
Dietary fiber: 2 g
Protein: 5.3 g
Cholesterol: 80.6 mg
Sodium: 276.1 mg
Crispy Baked Chicken


Ingredients:
garlic powder, onion powder, paprika, pepper, salt, egg, water, boneless skinless chicken breasts, long grain brown rice, salt

Directions:
Preheat oven to 350°F Crush crispy rice cereal in a bowl and add garlic.
powder, onion powder, paprika, pepper, salt, and Italian seasoning. Mix well.
Whisk egg and water in a shallow bowl and coat chicken breast with egg.
mixture then coat chicken in crushed cereal mixture. Place on a baking sheet that has been sprayed with nonstick cooking spray. Bake uncovered for 1 hour or until done.
Fresh Citrus and Cranberry Salad


Ingredients:
fresh cranberries, frozen cranberries, oranges, celery, red onion, sugar, fresh lemon juice, fresh ginger, baby arugula, of fresh mint, olive oil, avocado oil

Directions:
For the cranberry topping, pulse cranberries 5 times in a food processor to coarsely chop (or chop by hand]; transfer to a bowl.
Peel and section oranges over the bowl (to catch juices], then add to cranberries.
Stir in celery, onion, sugar, lemon juice and ginger; cover and refrigerate at least one hour, up to 2 days.
Toss arugula with mint and oil; top with cranberry mixture to serve.
Turkey Cabbage Rolls
Category: main-dish
By DHANO923

This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish.

Ingredients:
1 cup water
½ cup uncooked long grain white rice
16  large cabbage leaves
2 tablespoons olive oil
1 pound ground turkey
⅓ cup chopped onion
1  egg, beaten
1 (8 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) can tomato sauce
⅔ (6 ounce) can tomato paste
1 cup water
3 tablespoons brown sugar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 cups baby carrots, sliced lengthwise  (Optional)

Directions:
In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

Prep time: 25 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 245
Fat: 9.1 g
Saturated fat: 2 g
Carbohydrates: 28.1 g
Sugars: 13.1 g
Dietary fiber: 4.3 g
Protein: 14.1 g
Cholesterol: 68 mg
Sodium: 659.9 mg
Peanut Butter Cup Protein Shake


Ingredients:
skim milk, creamy peanut butter, vanilla extract

Directions:
"Blend all together until smooth.  Enjoy ice cold!"
Roast Prime Rib au Poivre with Mixed Peppercorns


Ingredients:
Dijon mustard, garlic, peppercorns, shallot, cognac, brandy

Directions:
Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
Pour pan juices into 2-cup glass measuring cup (do not clean pan]. Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1-tablespoon fat to roasting pan. Reserve juices.
Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite]. Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
Carve roast and serve with juices.
Best Ever Muffins
Category: bread
By Lori

Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.

Ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1  egg
1 cup milk
¼ cup vegetable oil

Directions:
Preheat oven to 400 degrees F (205 degrees C). Stir together the flour, baking powder, salt and sugar in a large bowl.  Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits. Bake for 25 minutes, or until golden.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 181.5
Fat: 5.6 g
Saturated fat: 1 g
Carbohydrates: 29.7 g
Sugars: 13.5 g
Dietary fiber: 0.6 g
Protein: 3.3 g
Cholesterol: 17.1 mg
Sodium: 233.4 mg
A-1 Butter Deconstructed Pinwheel Steak With Avocado Sauce #A1


Ingredients:
sea salt, fresh ground black pepper, unsalted butter, cilantro, olive oil, garlic cloves, fresh spinach, avocados, fresh tomato, lime, juice of

Directions:
Score meat (make shalow diagnal cuts in one direction then the other direction] on both sides of the steak.  season your steak with sea salt and fresh ground pepper.
take 8 tbsp of softened unsalted butter, add 4 tbsp of a-1 original sauce and chopped cilantro and mash with a fork until incorporated. smear the a-1 infused butter on both sides of the steak and set aside,.
heat your stove top cast iron grill to medium-high heat. brush your grilltop with oil just to lightly coat.
while your grill is coming up to heat, place a skillet on stove add 1/4 cup of olive oil bring up to heat add your sliced garlic, salt and pepper and saute until garlic is lightly browned (approximately 5 minutes] stir in 1 tbsp of a-1 sauce then add fresh spinach and saute til wilted.
in a food processor add your roughly cut avocado, tomatoe, lime juice, 1/4 cup olive oil, salt and pepper.  turn to your grill and place your steak on hot grill and leave undisturbed for approximately 3-5 minutes,  turn back to your food processor place cover on and blend until smooth (approximately 2 minutes].
at this point it is time to turn your steak and cook for an additional 3-5 minutes for rare (if you like your steak a little more done you can cook additional time according to preference].  after the 5 minutes you can place your steak on a cutting board lightly tented with foil to rest for additional 5 minutes.
cut your steak into 4 equal parts (4 oz per serving].  place a bed of spinach on each plate lay each steak on spinach then top each steak with avocado sauce and serve with your favorite side of mash.
dig in and enjoy.
Slow Cooker Sweet Potato Chili
Category: soups-stews-and-chili
By Steph

Family loves this slow cooker sweet potato chili!

Ingredients:
2 large sweet potatoes, cut into 1-inch cubes
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1  onion, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 cloves garlic, minced
2 teaspoons smoked paprika
½ teaspoon salt

Directions:
Combine sweet potatoes, crushed tomatoes, diced tomatoes, kidney beans, black beans, onion, chili powder, cumin, brown sugar, garlic, paprika, and salt in a slow cooker. Cook on Low for 8 hours.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 10 servings

Calories: 209.3
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 43.8 g
Sugars: 7.2 g
Dietary fiber: 11.2 g
Protein: 8.5 g
Sodium: 604.3 mg
Lemon and Blueberry Shortcakes


Ingredients:
fresh lemon juice, sugar, lemon, sugar, all-purpose flour, yellow cornmeal, baking powder, salt, baking soda, unsalted butter, blueberries, water, sugar, mint sprig, lemon slice

Directions:
For Curd:.
Combine lemon juice, sugar and egg yolks in heavy medium saucepan. Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. (Can be prepared 1 day ahead. Cover and refrigerate.].
For Biscuits:.
Preheat oven to 400°F Using vegetable peeler, remove peel from lemon in strips. Squeeze 2 tablespoons juice from lemon; reserve juice. Place peel and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add flour, cornmeal, baking powder,salt and baking soda; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into disk. Pat out dough on lightly floured surface to 3/4-inch-thick round. Using floured 2 1/2-inch-diameter cutter, cut out rounds. Gather scraps; pat out to 3/4-inch-thick round. Cut out enough additional rounds to equal a total of 6. Place on heavy large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake biscuits until cooked through and golden, about 15 minutes. Transfer to plate. Cool. (Can be made 3 hours ahead. Let stand at room temperature.].
For Sauce:.
Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan. Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes. Remove from heat. Mix in 1 1/2 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits horizontally in half. Place bottoms on 6 plates. Spoon some sauce, then lemon curd mixture over each. Place biscuit tops over. Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.
Macaroni Salad


Ingredients:
sour cream, mayonnaise, fresh parsley, spicy brown mustard, white pepper, elbow macaroni, green onion, sharp cheddar cheese, green pepper, celery

Directions:
Combine first 6 ingredients in a large bowl; stir well.
Add macaroni and remaining ingredients.
Toss well to coat.
Cover and chill for at least 2 to 4 hours before serving.
The Perfect Summer Sandwich


Ingredients:
zucchini, zucchini, eggplant, sweet onion, olive oil, roma tomatoes

Directions:
In a very large bowl, toss the vegetables (except onions] in enough olive to coat.  Season generously with salt, pepper, and herbs de Provence.  (You'll need to oil and season the onions on a flat surfact so they don't separate.].
Grill the vegetables over medium-high heat in batches until they are done (have grill marks and are tender-crisp].
Split the sandwich rolls with a serated knife, keeping one side intact.  Spread 1 oz of goat cheese on each roll.
Put a few slices of tomato on each roll and top with evenly divided portions of grilled vegetables.  Serve immediately.
Tip:  For my 13-month-old, I diced all veggies except the onion and tomato.  Then I tore the bread into very small pieces and tossed it with crumbled goat cheese.  He loved it!
Black Tea Lemonade


Ingredients:
tea bags, white sugar, water, lemons, mint, dried mint

Directions:
Boil 5 cups of water in tea kettle, then transfer boiling water to saucepan.
Add sugar, mix till disolved.
Add teabags, and mint (if desired], and bring back to boil.
Take off burner, and let tea bags and mint steep for 7-10 minutes, depending upon how strong you like your tea.
Discard tea bags and mint.
Add Lemon Juice and stir well.
Add ice cubes, and they will begin melting right away.
Stir, then pour contents into juice jug - ice cubes don't have to finish melting, they will do so in the jug.
Chill well; if you are in a hurry, serve over several ice cubes in a glass.
The flavor is quite different when adding the mint, so try it both ways to see which way you prefer it.
Note:  This can also be made with limes, all other ingredients and measurements remain the same.
Squidgy Chocolate Log


Ingredients:
caster sugar, eggs, cocoa powder, dark chocolate, eggs, heavy cream, Cointreau liqueur, powdered sugar

Directions:
Line a tin measuring 9”x13" with baking parchment.
To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
Mix in the cocoa powder.
Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal].
When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing] sugar.
Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
Gently roll up the cake lengthwise, to make a roll.
Dust with more powdered sugar if needed.
Note that the cake will crack during rolling but that is normal and looks attractive.
Gloom Chaser (Cocktail Beverage)


Ingredients:
Grand Marnier, orange Curacao, lemon juice

Directions:
Pour all ingredients into a sml shaker of ice.
Shake, strain into a 5 oz champagne glass & garnish w/an orange twist as desired.
Chicken With Lemon Sauce


Ingredients:
boneless skinless chicken breasts, all-purpose flour, parmesan cheese, salt, pepper, eggs, butter, olive oil, chicken broth, lemon juice, fresh parsley

Directions:
Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In another bowl, beat the eggs.
Dip chicken into eggs; coat with flour mixture.
In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
Remove and keep warm.
In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth.
Add apple juice to the skillet, stirring to loosen any browned bits.
Stir broth mixture and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
Stir in lemon juice; cook for 1 minute.
Add parsley and remaining butter; cook and stir until butter is melted.
Serve over chicken.
Angel Hair & Chicken


Ingredients:
angel hair pasta, boneless skinless chicken breasts, olive oil, broccoli, garlic cloves, parsley, chicken broth

Directions:
Cook chicken in 1 Tbsp oil, drain on paper towels., Heat remaining oil in same pan, cook carrots 4 minutes., Add broccoli & garlic, cook 2 minutes., Add broth & parsley., Reduce heat & simmer 4 minutes., Toss with Angel Hair.
Mexican Steak Stir-Fry


Ingredients:
onion, green bell pepper, corn kernel, salsa, zucchini, pinto beans, whole tomatoes

Directions:
Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.
Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.
Lobster and Shrimp Ranch Frittata #RSC


Ingredients:
sour cream, milk, tomatoes, fresh chives, lemon zest, garlic powder, jumbo eggs, spinach, lobster, raw shrimp, swiss cheese, half-and-half cream, milk, fresh garlic cloves, salt, lemon zest, pepper, unsalted butter, coconut oil, parmesan cheese, chives

Directions:
First prepare sauce by wisking milk into sour cream until smooth. Wisk in one half of Hidden Valley Ranch Mix, chives, lemon zest, and garlic powder. Stir in tomato. Set aside in refrigerator to use later.
Next prepare egg mixture for frittata by beating eggs until smooth. Wisk in Half & Half, milk, the other half of Hidden Valley Ranch Mix, sumac, lemon zest, salt, and pepper. Set aside.
In a 10" oven safe skillet melt 2 Tbsp butter over medium heat.  Lightly sautee red potatos over medium high heat until lightly browned. If necessary add more butter or coconut oil to prevent sticking. Add shrimp and minced garlic to pan, and sautee until shrimp begins to turn pink. Salt lightly to taste. Then add Spinach to pan in order to wilt for about a minute or so. Next add egg mixture to pan while stirring. Stir in swiss and lobster. Keep stirring every minute or so to keep circulating raw egg to bottom of pan as it begins to set up. When mixture is still moist but setting up at the top, add layer of Parmesan to the top and pop under the broiler on high for 4 minutes (with the rack on the 2nd from highest position in oven] turning a quarter turn every minute. Cheese should be nicely bubbling and lightly browned on top.
Pull from the oven and let cool for about 10 minute  Sprinkle sauce on top (leaving the rest in a small bowl to serve with the Frittata]. Sprinkle chives on top, and serve.
Mango & Radish Salad With Lime Dressing


Ingredients:
mango, English cucumber, radish, lime zest, lime juice, extra virgin olive oil, brown sugar, salt

Directions:
Arrange mango, cucumber, and radishes on a platter., Whisk together lime zest and juice, oil and sugar. Season with salt., Drizzle dressing over salad, and season with salt again.
Sloppy Joe Sauce


Ingredients:
ground beef, onion, apple cider vinegar, brown sugar, ketchup

Directions:
"Brown the ground beef & onion; drain.  Add the ketchup, vinegar, and brown sugar.  Stir until heated through.  Serve on buns."