xiaoxl/recipe_data huggingface dataset:
Broiled Chicken Thighs with Mango Salsa
Category: appetizers-and-snacks
By Bibi

With all the kitchen gadgets these days, it's easy to forget that your broiler can do a great job on boneless, skinless chicken thighs. Put the chicken thighs in the marinade early in the morning, and the broiler will have your dinner ready in about 10 minutes. Start the salsa ahead of time, so the bright flavors can meld, while you get the remainder of your dinner ready. Lime=cilantro rice makes a great side for this dish!

Ingredients:
8  boneless, skinless chicken thighs
¼ cup avocado oil
1  lime, juiced
3 tablespoons agave syrup
2 cloves garlic, minced
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
salt and ground black pepper to taste
2  mangoes, peeled and diced
¼ cup chopped cilantro
1  jalapeno pepper, seeded and minced
½  red bell pepper, diced
1  lime, juiced
1 pinch salt, or to taste
1 pinch cayenne, or to taste

Directions:
Place chicken thighs in a gallon-sized resealable bag. Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade. Pour marinade into the bag with the chicken. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer. Marinate for 8 hours, turning chicken pieces occasionally. Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour. Set an oven rack about 5 inches from the heat source and preheat the oven's broiler. Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 8 servings

Calories: 225.5
Fat: 13.9 g
Saturated fat: 2.7 g
Carbohydrates: 15.3 g
Sugars: 11.9 g
Dietary fiber: 2 g
Protein: 11.3 g
Cholesterol: 38.7 mg
Sodium: 75.7 mg
Blueberry Buttermilk Scones
Category: bread
By CHINER

Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.

Ingredients:
cooking spray
2 cups all-purpose flour
4 tablespoons white sugar, divided
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup butter, cut into chunks
1 cup fresh blueberries
¾ cup buttermilk
1  egg white, lightly beaten
1 tablespoon powdered sugar, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray. Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined. Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar. Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

Yields: 1 dozen scones

Calories: 177.8
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 23.5 g
Sugars: 6.8 g
Dietary fiber: 0.9 g
Protein: 3.1 g
Cholesterol: 20.9 mg
Sodium: 306.3 mg
Easy Upside-Down Black Forest Pie


Ingredients:
"Cool Whip"

Directions:
Bake cherry pie according to directions on package.
Let cool on wire rack or counter top for 30 minutes or so.
Invert pie carefully onto a plate.
Top with hot fudge topping.
Sprinkle with almonds.
Cut into slices and serve with cool whip or Reddi-whipped cream on top of sliced pie.
NOTES: From experience, let pie really cool off before inverting to plate and let the warm hot fudge cool also before adding the reddi whip cream, if adding before slicing the pie for single servings.
Magic Potion Cocktail


Ingredients:
riesling wine, pomegranate juice, Cointreau liqueur, triple sec, orange, granny smith apple, pomegranate seeds, seltzer water

Directions:
In a large pitcher or punch bowl, combine Riesling, pomegranate juice and Cointreau. Add orange slices, apple and pomegranate seeds.
Cover and refrigerate for at least 3 hours or overnight.
Divide among glasses and top off with seltzer or club soda.
Best Baked Rabbit


Ingredients:
rabbit, flour, salt, garlic powder, onion powder, sugar, paprika, olive oil

Directions:
Place flour, corn flakes, salt, garlic powder, onion powder, sugar, yeast and paprika in a food processor and process on high for one minute. Make sure the corn flakes are crushed so you will add enough. After one minute and the mixture is thoroughly mixed slowly add the olive oil while processing for another one minute.
Preheat oven to 350'F and grease a baking pan with the cooking oil.
Rinse rabbit pieces and drain.
Dredge rabbit pieces in prepared coating mix and coat them thoroughly. Make sure rabbit is wet so coating sticks well, but not too wet or the coating will get lumpy and sticky.
Place coated rabbit pieces on baking pan with oil.
Cook in oven for 50 minutes.
Use a spatula to remove stuck pieces after cooking.
Cheeseburger Broccoli Chowder


Ingredients:
ground beef, onion, green pepper, milk, Worcestershire sauce, broccoli, potato

Directions:
In a large saucepan, cook beef with onion and green pepper until the beef is browned and vegetables are tender; drain.
Stir in soup, milk and Worcestershire sauce. Add broccoli and potatoes.
Bring to a boil, reduce heat and simmer, covered about 30 mins or until potatoes are tender.
Great with a little cheese shredded on top!
Gnocchi


Ingredients:
russet potatoes, all-purpose flour, egg, kosher salt

Directions:
Peel potatoes and boil until they are soft (about 30 minutes]. Retain hot water for use later.
While still warm, press through a potato ricer into a large mixing bowl.
Reheat water use to boil potatoes and return to a boil. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of riced potatoes and pour flour on the potatoes.
Make a well in the middle of the flour using the back of the measuring scoop. Place egg and salt in center of well and using a fork, stir into flour and potatoes.
Once egg is mixed in, kneading gently until a ball is formed. Knead gently until fully blended and ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels.
If desired, create a crease down the middle of each dowel.
Cut dowels into 1-inch long pieces.
Drop these pieces into boiling water and cook until they float (about 1 minute]. Make sure not to put more than a single layer worth of gnocchi in the water at a time.
As gnocchi float to top of boiling water, remove them to ice bath using a slotted spoon.
Only put the amount of one potful in the ice bath at a time. As the next batch of gnocchi forms, remove gnocchi from ice bath and place in storage container.
Continue with remaining dough, forming dowels, cutting into 1-inch pieces and cooking until all dough is used.
Top with my pesto sauce (http://www.food.com/recipe/light-pesto-sauce-523752] or another sauce of your choosing.
Glenn's Blowing Rock Salmon
Category: main-dish
By Cookie Lover

After eating this at a restaurant in Blowing Rock, North Carolina, I was surprised that the chef was willing to give me the recipe.  My favorite way of preparing salmon. A suitable meal for special company.  Excellent with Pinot Grigio - our favorite is Ecco Domani®.  We usually serve it with baked rice with pine nuts.

Ingredients:
4 (6 ounce) thick salmon fillets
1 (6 ounce) can lump crabmeat, divided
4 slices smoked Gouda cheese
¼ cup butter, melted
2  lemons, juiced - divided
1 (8 ounce) carton sour cream
1 tablespoon finely chopped fresh dill
1 (2 ounce) jar capers in brine, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets. Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed. In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 607
Fat: 42.5 g
Saturated fat: 22.3 g
Carbohydrates: 5.7 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 49.8 g
Cholesterol: 207.3 mg
Sodium: 964.9 mg
Tasty Shrimp Spread


Ingredients:
shrimp, cream cheese, mayonnaise, onion, salt, unflavored gelatin, water

Directions:
Pour water in a small bowl; sprinkle gelatine over top and set aside.
In medium saucepan, bring soup to a boil.   Add cream cheese and stir until melted.  Remove from heat, add mayonnaise and blend.  Add the onion salt and gelatine.
Mix thoroughly.
Pour in a greased mould.
Refrigerate overnight.
Gently unmould on a  platter.
Serve with assorted crackers or sliced baguette.
Tip:
The spread is so much more elegant when prepared in a fish shaped pan.
Unmould on a bed of parsley, add olives for the eyes and pimento for the mouth.
Voilà, a feast for the eyes.
Cooking time means refrigeration time.
Amager Island Stew (Amagergryde)


Ingredients:
ham, water, new potato, butter, flour, parsley

Directions:
Cut the ham or pork into small squares. Peel the potatoes and cut them into small squares.
In a dutch oven, bring the ham and potatoes to a boil and continue cooking until the stew is almost cooked through (15-20 min] and then add the peas and carrots.
Mix the butter and flour and add to the mixture. Return to a boil and boil for 5 minute.
Add salt and pepper. Add the parsley on top of the dish.
St. Vincent Rum Punch


Ingredients:
rum, water, sugar, lime juice, nutmeg

Directions:
Mix together all ingredients and splash in a couple of shakes of angstrom bitters, then let sit at room temperature for 3 to 4 days.
Serve over ice.
Creamy Christmas Butter Cookies


Ingredients:
unsalted butter, confectioners' sugar, vanilla extract, egg, flour, baking soda, cream of tartar, salt, sugar

Directions:
Preheat oven to 350 degrees F.  Grease 2 cookie sheets.
In a large bowl of an electric mixer at medium speed, mix butter, sugar and vanilla just until blended.
Add the egg and mix well.
In a separate bowl, mix together the flour, soda, cream of tartar, and salt.  Add to the butter  mixture and mix at low speed until well combined.
Shape the dough into 3/4-inch balls.  Arrange the balls 2-inches apart on the cookie sheets.  Flatten each ball with a fork  as you would a peanut butter cookie. Do this one time. To prevent the fork from sticking to the cookie dough;, dip it occasionally in confectioners' sugar.  Sprinkle tops of the cookies with colored sanding sugar.
Bake 8-10 minutes or until lightly colored around the edges.  Let cookies cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
Atk's Antipasto Pasta Salad


Ingredients:
red wine vinegar, olive oil, mayonnaise, garlic cloves, pasta, provolone cheese, basil, red pepper flakes, salt, black pepper

Directions:
Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer salami on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat, about 8 minutes. Transfer to large bowl and cool.
Add meat, provolone, chopped pepperoncini, basil, and cooled pasta to warm sauce and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.
Crock Pot Turkey Chili with Bacon


Ingredients:
ground turkey, kidney beans, pinto beans, Rotel chili fixins tomatoes, tomato paste, onion, chili powder, chicken broth, tomatoes, garlic clove, ground cumin

Directions:
Fry bacon until it starts to brown, cut into bite size pieces and put into crock pot.
Brown the ground turkey with onions.
Combine ground turkey, kidney and pinto beans, canned tomatoes, tomato paste, chili powder, cumin, and chicken broth and add to crock pot.
Use food processor or mini-prep to puree garlic, tomato, and jalapeno peppers and add to crock pot.
Mix all ingredients in crock pot and let it cook for 6-8 hours on low.
Very Crispy Home Fries


Ingredients:
onion, potatoes, canola oil, salt, salt, flour, black pepper, garlic powder, salt, onion, bell pepper

Directions:
Peel and cube or wedge the potatoes.
Place cubes in ice water and add salt.  Let sit in ice water about 10-15 minutes.
Heat oil in skillet.
Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
While oil is heating, in a colander drain potatoes.
Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
**Note: As potatoes fry you can cover them temporarily to increase heat –the secret to crispiness is  leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between.  I find it helps to use tongs and a fork and individually flip the potato cubes or wedges  so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
When  browned and lightly crisped remove from oil and drain on paper towel.
While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
Add a little more oil and turn heat back up to get it hot.
(Watch and have lid ready to protect yourself in case of “spitting” oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad].
Now, to the hot oil add back the once-fried crisp coated potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
When potatoes are medium dark golden and just right (crispy enough], add back the  onion and bell pepper to the crispy potatoes.
Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.
Enjoy.
Delightful Burgers With Mushed Potatoes


Ingredients:
minced beef, onion, egg, parsley, spearmint, vinegar, milk, olive oil, lemon juice, potatoes, butter, garlic clove, parsley, nutmeg, milk

Directions:
Mush potatoes: We boil the potatoes in lightly salted water.
We put them in a large bowl and we mush them well. We add butter and garlic. We stir well.
We pour milk, add salt, pepper, the nutmeg, the parsley and we stir. We leave aside. We keep it warm.
Burgers: In a large bowl we put all the ingredients together and we mix well.
We mold into burgers (1,5-2cm thick] and we put them in a nonstick frypan and we cook for 12-15 minutes.
We remove them from the pan and we pour the lemon juice.
We serve in a wide plate with the mushed potatoes aside. Enjoy!
Harira (Soup for Ramadan)


Ingredients:
dried garbanzo beans, dry lentils, roma tomatoes, fresh parsley, fresh cilantro, celery ribs, onion, carrots, canola oil, salt, black pepper, ginger, turmeric, powdered saffron, cinnamon, garlic powder, tomato paste, flour, eggs

Directions:
Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt].
In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots.
Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker].
Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss.
Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil.
Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture.
Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.
Wonton Spaghetti #Ragu


Ingredients:
wonton wrappers, Italian sausage, onion, garlic cloves, ginger, hoisin sauce, cilantro, spaghetti squash, feta cheese

Directions:
Spray 12 count muffin pan with cooking spray. Press wonton wraps into muffin cups allowing tips to remain upright, bake for 10 minutes at 350 degrees or until slightly browned. Remove shells from pan and place on serving plate.
In a large skillet, over medium heat, cook sausage and onions until browned. Add remaining ingredients except squash and cheese. Reduce heat. Simmer 5 minutes. Fill wonton shells ½ full with squash and top with sauce. Sprinkle with cheese.
Brown Rice Pilaf


Ingredients:
olive oil, yellow onion, garlic cloves, long grain brown rice, vegetable broth

Directions:
In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
Add rice and sauté for 1 minute.
Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
Uncover and let rice stand for 5 minutes before serving.
Dark Chocolate Butternut Squash Bread
Category: bread
By Megan Olson

Insanely delicious dark chocolate butternut squash bread lightened up and made gluten-free with whole grains, Greek yogurt, and applesauce. This creamy, low-calorie bread is what a chocolate lover's dreams are made of!

Ingredients:
cooking spray
½ cup unsweetened applesauce
⅓ cup nonfat Greek yogurt
¼ cup coconut oil
½ cup sucralose-sugar blend for baking (such as Truvia® Baking Blend)
2  large egg whites
¼ cup unsweetened almond milk
½ cup pureed butternut squash
1 ½ teaspoons almond extract
⅔ cup unsweetened cocoa powder
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ⅓ cups oat flour
¼ cup miniature chocolate chips, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray. Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top. Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 1 loaf

Calories: 198.4
Fat: 8.9 g
Saturated fat: 6.1 g
Carbohydrates: 27.2 g
Sugars: 13.8 g
Dietary fiber: 3.9 g
Protein: 4.5 g
Sodium: 370.7 mg
Strawberry Shortcake


Ingredients:
Amaretto, ice cream

Directions:
"Blend until frosty."
Salmon Nori Slice (Or Bar)


Ingredients:
sushi rice, sugar, salt, pink salmon, mayonnaise, nori, wasabi paste, avocado

Directions:
Cook sushi rice following packet directions. Combine vinegar, sugar and salt-heat it for around 30 seconds in a microwave to help melt the sugar; stir through rice as soon as it is cooked. Spread onto a shallow tray to cool quickly, cutting and turning the rice to aid cooling and distribute the vinegar mix .
In a small bowl combine the salmon and mayonnaise.
Line a 20cm square cake pan with plastic wrap. Place a seaweed sheet on the base. Spread half the rice evenly over the seaweed sheet and lightly spread with wasabi paste. Cover with avocado slices then salmon mixture. Spread remaining rice evenly over salmon and top with a seaweed sheet. Cover with a piece of plastic wrap and press down firmly. Chill.
To serve, remove plastic and cut into bite size pieces. Serve with soy sauce or pickled ginger.
Air Fryer Roasted Broccoli and Cauliflower
Category: everyday-cooking
By Soup Loving Nicole

Don't want to heat up the house by turning on the oven? Try this fast, easy, and perfectly roasted broccoli and cauliflower side dish in your air fryer. Garnish with a squeeze of lemon or Parmesan cheese, if desired.

Ingredients:
3 cups broccoli florets
3 cups cauliflower florets
2 tablespoons olive oil
½ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper

Directions:
Heat an air fryer to 400 degrees F (200 degrees C) following manufacturer's instructions. Place broccoli florets in a large, microwave-safe bowl. Cook in the microwave on high power for 3 minutes. Drain any accumulated liquid. Add cauliflower, olive oil, garlic powder, sea salt, paprika, and black pepper to the bowl with the broccoli. Mix well to combine. Pour mixture into the air fryer basket. Cook for 12 minutes, tossing vegetables halfway through cooking time for even browning.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 68.4
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 5.8 g
Sugars: 2 g
Dietary fiber: 2.5 g
Protein: 2.3 g
Sodium: 103.1 mg