xiaoxl/recipe_data huggingface dataset:
Slow Cooker Pineapple-Teriyaki Pork Chops
Category: main-dish
By minka

These teriyaki-pineapple pork chops are so delicious you might want to double this recipe. Serve with fresh raw or grilled pineapple slices.

Ingredients:
1 tablespoon olive oil, or more as needed
4 (8 ounce) bone-in pork loin chops
1 cup unsweetened pineapple juice
½ cup teriyaki sauce
1 teaspoon dried crushed rosemary
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker. Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops. Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 10 mins
Yields: 4 pork chops

Calories: 282.7
Fat: 11.8 g
Saturated fat: 3.3 g
Carbohydrates: 14.4 g
Sugars: 11.5 g
Dietary fiber: 0.4 g
Protein: 28 g
Cholesterol: 65.3 mg
Sodium: 1728.7 mg
Bittersweet Farm Chicken


Ingredients:
flour, salt, pepper, chicken, butter, lemon juice, honey, orange zest, soya sauce

Directions:
Preheat oven to 350 degree In plastic bag combine flour, salt and pepper., Add chicken, coat completely with flour., Melt 4 tbsp butter of butter., Roll chicken in butter, making sure to coat all sides., Place chicken skin side down in pan., Bake for 30 minutes., In saucepan melt remaining 4 tbsp butter., Stir in lemon juice, liqueur, honey, orange zest and soya sauce., Turnover chicken pieces., Pour honey mixture over chicken., Continue baking an additional 30 minutes or until chicken is glazed and tender.
Brown Toast With Sardines, Lemon and Spring (Green) Onions


Ingredients:
butter, spring onion, fresh lemon juice

Directions:
Lightly toast bread and spread with butter.
Sprinkle with onion and top with sardines.  Drizzle lemon juice and season with black pepper.
Place under medium-low grill/broiler 2-3 minutes.  (Watch carefully].
Italian Harvest Soup


Ingredients:
onion, carrots, olive oil, beef broth, diced tomatoes with juice, cayenne pepper, salt, oregano, marjoram, summer savory, green beans, mushrooms, cabbage, mozzarella cheese

Directions:
Saute salami (soppressata], onion and carrots in olive oil.  Stir in beef broth, tomatoes and seasonings; simmer 25 minutes.
Add green beans, mushrooms and cabbage; simmer 10 minutes more.
Dish into individual heat-proof bowls.  Top with 1 slice French bread and sprinkle generously with cheese.
Broil 2-3 minutes until browned and bubbly.
Crab-Stuffed Lobster Tail
Category: main-dish
By Lotus

Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.

Ingredients:
2  lobster tails, split along the center top
2 teaspoons butter, melted
15  buttery round crackers, crushed
½ cup jumbo lump crabmeat
¼ cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground white pepper, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet. Brush each portion of tail meat with 1 teaspoon melted butter. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 596.2
Fat: 41.4 g
Saturated fat: 22.1 g
Carbohydrates: 19.4 g
Sugars: 1.9 g
Dietary fiber: 1.1 g
Protein: 35.9 g
Cholesterol: 203.3 mg
Sodium: 1483.3 mg
Blueberry Crunch
Category: desserts
By CoOkInGnUt

A family favorite that has my hubby coming back for seconds. Serve warm with ice cream or whipped cream.

Ingredients:
2 cups fresh blueberries
1 ½ cups pineapple chunks with juice
1 ½ teaspoons all-purpose flour
1 cup all-purpose flour
¾ cup quick-cooking oats
⅔ cup dark brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon sea salt
¼ cup melted butter

Directions:
Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish. Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture. Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 8-inch square pan

Calories: 344.6
Fat: 8.8 g
Saturated fat: 5 g
Carbohydrates: 64.7 g
Sugars: 38.1 g
Dietary fiber: 3.4 g
Protein: 4.3 g
Cholesterol: 20.3 mg
Sodium: 283.5 mg
Dracula's Kiss


Ingredients:
cherry vodka, maraschino cherry

Directions:
Coat the bottom of a highball glass with grenadine., Add ice and vodka., Fill with cola., Garnish with cherries.
Very Veggie Spaghetti Sauce


Ingredients:
olive oil, zucchini, mushroom, celery, onion, garlic cloves, roma tomatoes, tomato paste, red wine, chicken, vegetable broth, fresh rosemary, fresh basil, fresh oregano, lemon peel

Directions:
Saute' garlic in olive oil; add zucchini, mushrooms, celery and onion until lightly coloured.
Add remaining ingredients. Simmer all together, covered for 2 hours.
Jibarito
Category: world-cuisine
By LOSTNBFE29

Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!

Ingredients:
2 cups vegetable oil for frying
1  green plantain, peeled and halved lengthwise
2 tablespoons vegetable oil
1 clove garlic, minced
4 ounces beef skirt steak, cut into thin strips
¼ medium yellow onion, thinly sliced
1 pinch cumin
1 pinch dried oregano
1 tablespoon mayonnaise
1 slice processed American cheese, cut in half
2 slices tomato
3 leaves lettuce

Directions:
Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels. Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels. Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through. To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 serving

Calories: 1219.5
Fat: 100.4 g
Saturated fat: 20.8 g
Carbohydrates: 65.4 g
Sugars: 30.3 g
Dietary fiber: 6.1 g
Protein: 23.6 g
Cholesterol: 67.6 mg
Sodium: 550.9 mg
Frozen Mint Cucumber Martini


Ingredients:
cucumber, lemon-flavored vodka, mint leaves, brown sugar

Directions:
Place the mint leaves between your palms and slap several times (this will release the oil & flavor].
Place all of the ingredients, except the ice and blend thoroughly.
Add the ice in to the blender to the top of the blender and blend until smooth (it will have the consistency of soft ice cream!].
Serve in a decorative wine or martini glass and garnish with a cucumber wheel and sprig of mint.
Grilled Shrimp Salad


Ingredients:
lemon, garlic powder, medium shrimp, lemon, garlic clove, olive oil, butter, bibb lettuce, avocado, tomatoes, pitted black olives

Directions:
For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque] and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.
Sesame Pea Pods


Ingredients:
snow pea pods, sesame seeds, red bell peppers, yellow bell pepper

Directions:
In 10-inch skillet, heat oil over medium-high heat.
Add pea pods and sesame seed; cook about 2 minutes, stirring frequently, until pea pods are crisp-tender.
Stir in bell pepper. Cook about 2 minutes, stirring frequently, until bell pepper is crisp-tender.
Keto White Chicken Chili
Category: soups-stews-and-chili
By David Dragoo

This is a keto version of the white chicken chili recipe made popular by Karen Celia Fox (she adapted it from The Kitchen for Exploring Foods caterers in Pasadena, California. The original recipe is fantastic!). The end result is a thick, creamy chili with chunks of sauteed and pulled chicken. Great for those cold winter nights! Serve immediately or refrigerate overnight for better flavor.

Ingredients:
1 tablespoon oil, or as needed
1 stick butter, divided
2 pounds skinless, boneless chicken breasts
1 ½ teaspoons chili powder
salt and ground black pepper to taste
¾ cup chicken broth
2 cups heavy whipping cream
4 ounces cream cheese
1 ½ tablespoons onion powder
2 teaspoons cumin
1 teaspoon hot sauce
1 ½ cups grated Monterey Jack cheese
2 (4 ounce) cans chopped green chilies

Directions:
Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter. Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside. Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes. Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 591.4
Fat: 49.6 g
Saturated fat: 29.2 g
Carbohydrates: 5.2 g
Sugars: 1.7 g
Dietary fiber: 0.7 g
Protein: 31.8 g
Cholesterol: 211.6 mg
Sodium: 795 mg
West of the Fox Enchilada Topping/Filling


Ingredients:
ground beef, garlic, green onion, cumin, oregano, tomato paste, beef broth, flour, salt, black pepper

Directions:
In a saucepan, cook ground beef, garlic and green onion until meat is browned and cooked through.
Add cumin, oregano, tomato paste, beef broth, flour, salt and pepper.
Continue to cook, covered, for 30 minutes.
Uncover and cook another 20 minutes or so, until thickened up a little.
Serve as a topping and/or filling for corn tortilla enchiladas with cheese; works well as taco meat also!
Healthy, Hearty Beef and Garbanzo Soup


Ingredients:
ground beef, green onion, garbanzo beans, diced tomatoes with juice, garlic cloves, cumin, sugar, dried oregano, bay leaf, sour cream, tortilla chips

Directions:
Preheat oven to 375.  Chop green onions, using all of the white parts, and some of the green for color. In a large skillet, brown the ground beef, along with the onions and garlic, until cooked through, drain off any drippings.  Add garbanzo beans, drained and rinsed, to the skillet, along with the diced tomatoes and corn, and the rest of the ingredients.  Stir and cook over medium heat until simmering.  Pour into a covered casserole, and cook in the oven for approximately 40 minutes.
Serve with sour cream, shredded cheese and tortilla chips for a hearty soup.  Or, mix in an additional 1 cup shredded cheese for in addition to the garnish for a flavorful appetizer dip for a crowd.
Chili Tater Tot Casserole


Ingredients:
lean ground beef, ground turkey, Tabasco sauce

Directions:
In a 10 inch cast iron skillet, brown the ground beef and ground turkey together. Season as you like.
I used a 13 x 9 oval Pyrex casserole dish.
Put the meats in the casserole dish.
Pour the can of chili over the meats and blend together, pat down into the dish.
Sprinkle the grated cheese liberally over the meat-chili mix, create a NICE layer of cheese.
Pour the Tater Tots out of the bag onto the top off the cheese and even them out so they heat evenly, sprinkle a little seasoning over the top if you like.
Bake at 350 degrees for about 35 to 40 minute, until tater tot are heated and cheese is melted.
Scoop onto platters and serve.
Chocolate Caramel Crispy Cakes


Ingredients:
"unsalted butter"

Directions:
Break the candy bars into bits and drop them into a saucepan.
Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula.
When everything is melted (the nougat-like layer takes the longest to go], tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
Spaghetti Salad


Ingredients:
spaghetti, fresh mushrooms, black olives, broccoli florets, cauliflower florets, mayonnaise, sour cream, artichoke heart

Directions:
Break spaghetti into bite size pieces.
Cook until barely tender; drain.
Add rest of ingredients.
Chill.
BBQ Cantonese Pork Tenderloin


Ingredients:
hoisin sauce, dark soy sauce, dry sherry, garlic, fresh ginger, brown sugar, salt

Directions:
Combine all the marinade ingredients in a large Zip lock bag.
Place bag in a bowl.
Put Pork in the bag and seal.
Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge] Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
Slice pork thinly and serve immediately.
Triple Chocolate Biscotti


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, eggs, vanilla extract, white chocolate chips

Directions:
Line large baking sheet with double thickness of foil.
Sift in salt, baking powder, cocoa and flour into a large bowl to blend.
Beat in eggs one at a time and then vanilla.
Beat in flour mixture.
Stir in chocolate and white chocolate chips by hand.
Heap dough into two long strips.
Refrigerate for 30 minutes.
Bake at 350° for about 25 minutes (until tops are cracked].
Let cool for 10 minutes.
Reduce heat to 300°.
Using foil as an aide, lift logs onto work surface.
Cut logs into 3/4 in pieces; arrange half of slices (cut side down] on each prepare baking sheet.
Bake biscotti until just dry to touch (about 8 minutes].
Turn biscotti and bake again for another 8 minutes.
Tortilla Cookie Crisps


Ingredients:
brown sugar, eggs, vanilla, evaporated milk, Chinese five spice powder, cinnamon, flour, baking soda, walnuts, tortilla chips, tortilla chips, rum

Directions:
In mixing bowl, add the first six ingredients.  Beat on low speed about 2 minutes, then medium speed until blended.
In another mixing bowl, add flour, soda and walnuts. Mix well.
Add flour mixture to sugar egg mixture in two portions. Mix after each addition.
Take out beaters.
Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.
Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.
The last two cups mix in, the "dough" will be a little stiff. But mix well.
Preheat oven 375°F.
Take heaping tablespoon and drop on ungreased cookie sheets.
Note: I used a little over a 1/3 cup of evaporated milk this  time and it seemed that the cookie dough was creamier.
Bake 10 minutes light and soft and chewy.
Bake 12 minutes brown and crispy and chewy.
Let set 5 minutes then take off of sheets.
I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.
Note:
Do not use black sheets. Bottoms get too done and tops not cooked enough.
Servings based on 3 large cookies per person.
Cooking time is for two sheets at a time.
Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.
Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.
Chinjao Rosu


Ingredients:
beef, green pepper, bamboo shoots, garlic clove, pepper, soy sauce, cornstarch, sugar, sake, soy sauce, oyster sauce

Directions:
In a bowl, put the beef then add grated garlic, pinch of pepper, a teaspoon of soy sauce, a teaspoon of cornstarch and a teaspoon of sesame oil. Mix the ingredients well then marinate for about 20 minutes.
While marinating the beef, remove the head and seeds of the Japanese pepper or piiman then slice it into thin strips. I’ve used a store-bought shredded bamboo shoots but if you're using a large piece, you need to slice it thinly almost the same size as the piiman.
In a small bowl, combine a tablespoon of sake, half a tablespoon of soy sauce and a teaspoon of oyster sauce then mix well until the liquids are well combined.
After marinating the beef, combine it with the sliced piiman, bamboo shoots and seasonings in a microwave-safe dish. Mix well until the ingredients are well combined.
Cover or wrap the dish with a microwave-safe cling wrap. Put in the microwave then cook for 2 minutes using 600W.
After 2 minutes, remove the dish from the microwave then mix the ingredients well. Put back the cover or cling wrap then microwave again for 2 minutes, still using 600W.
Remove the dish from the microwave then mix. Place on a plate then serve while hot.
Ginger Soba Noodles


Ingredients:
carrot, green onions, red bell pepper, extra firm tofu, ginger, canola oil, soy sauce, sugar

Directions:
Boil water and prepare soba noodles according to package directions.  Drain and rinse them while they are still a bit firm or they will become mushy.
Meanwhile, heat a large non-stick pan over medium-high heat.  Press excess liquid out of tofu, then cut into 1-inch squares.  Spray pan with cooking spray and add tofu, arranging into one layer.  Saute for about 6-8 minutes, turning often to brown all sides of the blocks.
Combine all dressing ingredients.  Either whisk together or blend in a blender (I use a Magic Bullet].
In a large bowl, combine carrot, green onions, bell pepper, cooled tofu, and soba noodles.  Pour dressing over and toss.
This can be eaten immediately, but I recommend refrigerating for one hour, then letting it come to room temperature.
Apple and Cheddar Scones


Ingredients:
tart apples, all-purpose flour, sugar, baking powder, unsalted butter, sharp cheddar cheese, milk, eggs

Directions:
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.] Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.] Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix. [Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.].
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat] the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.
Asian Lime  Noodles


Ingredients:
onion, garlic cloves, beef broth, chicken broth, Chinese five spice powder, lime, juice and zest of, salt, pepper

Directions:
Preheat oven to 400 degrees.
Take a piece of foil that is two to three times as big as the baking dish you will be using and line the bottom of the pan.
finley chop garlic and onions. place them into the bottom of the foil lined pan.
take the bricks of noodles and break them in to a few pieces so that they fit in an even layer over the onions and garlic (reserve the oriental seasoning that come with the noodles for anotehr step].
dump the mushrooms with the water that is in the can on top of the noodles.
(OPTIONAL] you can now place shrimp or salmon on top of the mushrooms now if you want for a yummy addition.
now zest and juice the lime on top of your noodle and mushroom layer or ontop of the meat if you chose to add it to your dish.
then sprinkle the oriental flavor packs and the chinese 5 spice on the top of the dish or your meat. Then salt and pepper to your liking.
Now take pour 8oz of your stock down the side of the dish so that it doesnt wash away your seasonings you just added.
Now bunch the foil up like a tent leaving just a small opening for venting.
Place in oven for 25 mins and then check the level of the broth, add more to your liking or if the noodles are not done and still need more moisture then retent and place in the oven till the noodles are just done yet still have a bit to them.