xiaoxl/recipe_data huggingface dataset:
Grandma's Crispy Date and Pecan Cookies
Category: desserts
By Apryl

Family Christmas tradition. Is it candy or a cookie? Grandma Ziegler says it's a cookie that tastes better than candy. Enjoy with a cup of coffee. They are yummy. Store in an airtight container; do not store in the refrigerator.

Ingredients:
1 cup shredded coconut, or as needed
1 cup white sugar
½ cup margarine, softened
2  eggs, beaten
½ cup chopped pecans
½ pound chopped dates
2 ½ cups crispy rice cereal (such as Rice Krispies®)
1 teaspoon vanilla extract

Directions:
Place coconut in a shallow bowl. Stir sugar, margarine, and eggs together in a heavy skillet on the stove, with the burner off. Add pecans and dates. Cook over medium heat, stirring continuously, until thickened, about 10 minutes. Stir in rice cereal and vanilla extract. Remove from the heat and quickly roll mixture into 1-inch balls. Roll balls in coconut to coat and place on waxed paper to cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 36 cookies

Calories: 92.8
Fat: 4.5 g
Saturated fat: 1.2 g
Carbohydrates: 13.3 g
Sugars: 10.6 g
Dietary fiber: 0.9 g
Protein: 0.9 g
Cholesterol: 10.3 mg
Sodium: 53.9 mg
Sharon's Awesome Chicago Chili
Category: soups-stews-and-chili
By Sharon Boswell

Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream.

Ingredients:
2 pounds ground beef
4 (14.5 ounce) cans kidney beans
4 (15 ounce) cans diced tomatoes
1 (12 fluid ounce) bottle beer
1 (12 ounce) bottle tomato-based chili sauce
1 large white onion, chopped
6 cloves garlic, minced
2 tablespoons chili seasoning
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon oregano
¼ cup sugar
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce

Directions:
Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat. Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 10 servings

Calories: 388.6
Fat: 11.5 g
Saturated fat: 4.2 g
Carbohydrates: 41.4 g
Sugars: 10.6 g
Dietary fiber: 12.2 g
Protein: 26.3 g
Cholesterol: 55.2 mg
Sodium: 889.6 mg
Black Bean and Mandarin Orange Salad


Ingredients:
mandarin orange segments, red wine vinegar, olive oil, Dijon mustard, cilantro, cumin, pepper, feta cheese, red onion, garlic, black beans

Directions:
Drain oranges, reserving 1/2 tbsp per serving of the liquid.
Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl.
Add oranges, cheese, onions, garlic and beans and toss well.
Fresh Mint Melon Ball Salad


Ingredients:
of fresh mint, honey, watermelon balls, cantaloupe balls

Directions:
In a medium bowl, combine mint, orange juice and honey, blend until smooth., In a large bowl, combine watermelon, cantaloupe and honeydew., Pour orange juice mixture over fruit and gently toss.
Pineapple Strawberry Smoothie (2 Pt. Ww)


Ingredients:
pineapple chunks, banana, non-fat vanilla yogurt, strawberry

Directions:
Place all ingredients in a blender and cover., Blend.
Eggs Chilies & Cheese


Ingredients:
whole green chilies, flour tortillas, monterey jack cheese, tomatoes, eggs, milk, cumin, garlic powder, salt, pepper, paprika, salsa, sour cream

Directions:
Lay 1/2 of the chilies in a well greased 9X9 square baking dish.
Top with 1/2 of the tortillas and 1/2 the cheese.
Arrange tomato slices on top.
Repeat layers using remaining tortillas, chillies and then lastly the cheese.
Beat eggs and milk with all the spices except paprika.
Pour egg mixture very slowly over the tortilla layers.  It will all fit - just have patience, rushing will only leave you with eggs flowing over the sides!
Sprinkle with paprika.
Bake uncovered at 350 degrees until center is set.
Touch lightly with finger to test (About 40-45 minutes].
Let stand for 10-15 minutes.  The more "set" it gets the better it will slice and serve for you.
Top with salsa and sour cream.
Classic Chocolate Chip Cookies


Ingredients:
butter, shortening, granulated sugar, brown sugar, baking soda, salt, eggs, vanilla, all-purpose flour, walnuts

Directions:
preheat oven to 375. In a large bowl, combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt; beat until mixture is combined. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces and walnuts.
Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until lightly browned. Transfer to wire rack; let cool.
To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Pecan-Crusted Walleye
Category: seafood
By annlha

A light crust for this delicate fish won't cover up the taste of the fish itself. Plus it is quick and easy.

Ingredients:
1  egg
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground paprika
1 pinch cayenne pepper
1 pinch salt
1 cup ground pecan meal
4 (4 ounce) fillets walleye
1 tablespoon butter
1 tablespoon vegetable oil

Directions:
Beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. Spread the pecan meal into a shallow dish. Dip the walleye fillets into the egg mixture, then press into the pecan flour. Heat the butter and vegetable oil in a large skillet over medium-high heat. Place the walleye fillets into the pan. Cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 324.9
Fat: 24 g
Saturated fat: 4.3 g
Carbohydrates: 3.3 g
Sugars: 1 g
Dietary fiber: 2.1 g
Protein: 25.3 g
Cholesterol: 151.7 mg
Sodium: 96 mg
Cranberry Meatballs a La Alma


Ingredients:
milk, onion, parsley, salt, chili sauce, cranberry sauce, brown sugar

Directions:
Soak the bread in the milk till absorbed, 10 minutes or so. Squeeze the milk from the bread and mix the bread with the meat, onion, parsley and salt. Discard the milk.
Shape the meat mixture into appetizer-sized balls, about 1 - 1 1/2 inches in diameter and place in a 13 x 9 baking pan.
Heat the chili sauce, cranberry sauce and brown sugar until pourable and evenly pour it over the meatballs.
Cover with foil and bake at 350 degrees for 50-60 minutes.
Nice to cut the rest of the loaf of pumpernickel into half slices to serve with the meatballs and to even take an unsliced pumpernickel you've scooped out (use the scooped out part in place of the slices] and serve the meatballs that way!
Chef Salad


Ingredients:
smoked bacon, tomatoes, swiss cheese, turkey breast, ham, crouton

Directions:
Arrange bacon, tomatoes, eggs, cheese, ham, turkey and croutons in rows over salad greens.
Toss salad with dressing at the table.
Baked Dairy Free Gluten Free Donuts (Chocolate)


Ingredients:
potato starch, sorghum flour, tapioca starch, cocoa powder, baking powder, baking soda, guar gum, xanthan gum, cinnamon, sea salt, milk, light molasses, egg, pure vanilla extract, apple cider vinegar

Directions:
Preheat oven to 325°F.
Generously oil a 6 tin donut pan.
In the large mixing bowl of your mixer, add dry ingredients and mix thoroughly.
Add the liquid ingredients and mix until all dry ingredients are moist and smooth. Scrape bowl at least one time.
Fill each donut tin about 3/4 way to the top. With slightly wet fingers tips, distribute the batter throughout the tin, smoothing the tops, because what you see is what'll you get once baked. Rewet finger tips as necessary. Wipe off any access dough that is on the surrounding areas.
Bake for 15 minutes or until donuts are firm to the touch.
Remove from oven and transfer the donuts as soon as possible to a baking rack to cool completely.
Frost donuts with ganache or your favorite frosting. If desired, dip each donut in a plate of finely chopped nuts, sprinkles, etc.
Coriander Drop Cookies


Ingredients:
vegetable shortening, sugar, vanilla extract, eggs, flour, baking powder, salt

Directions:
Cream the shortening, gradually add in the sugar and beat until light.
Add the vanilla, then the eggs, one at a time, beating after each addition until blended.
Sifted together the flour through coriander.
Add the sifted dry ingredients to the shortening-egg mixture and mix well.
Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets.
Bake at 400° about 10 minutes until done.
Southwest Egg Rolls Made Lighter


Ingredients:
flour tortillas, avocado, key lime juice, light sour cream, nonfat milk, jalapeno jack cheese, frozen chopped spinach, fresh spinach, canned black beans, cayenne pepper, fresh parsley, cumin, chili powder, green onions

Directions:
Combine all Dipping Sauce ingredients in a bowl and mix until smooth; refrigerate.
Combine all Eggroll Filling ingredients in a bowl.
Turn on the broiler.
Assemble 10 eggrolls: spoon a half cup of the mixture into the center of each tortilla; fold in the ends and then roll the tortilla over the mixture very tightly. Hold together with two toothpicks, one through each end.
Spray a lasagna-type pan with non-fat cooking spray. Spray both sides of the egg rolls with cooking spray as you place them in the pan. You may brush them with olive oil if you prefer.
Broil for approximately one and a half to two minutes on each side, until golden brown and crispy. Watch very carefully. Do not leave the oven unattended because they cook quickly.
Remove from pan and slice each eggroll in half.
Take out the toothpicks and serve with chilled dipping sauce.
Grilled Mongolian Pork Chops
Category: main-dish
By Chef John

Once marinated, these pork chops can be cooked any way you like, but for the true experience, you're going to want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together.

Ingredients:
½ cup hoisin sauce
4 cloves garlic, minced
1 ½ tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red wine vinegar
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 ½ teaspoons hot sauce
½ teaspoon ground white pepper
½ teaspoon freshly ground black pepper
2 (10 ounce) thick bone-in center cut pork chops
¼ cup red wine vinegar
3 tablespoons white sugar
2 tablespoons hot mustard powder (such as Coleman's ®) or Chinese style, to taste
1  egg yolk
⅓ cup creme fraiche
1 teaspoon Dijon mustard
¼ teaspoon ground turmeric
cayenne pepper to taste

Directions:
Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside. Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade. Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat. Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed. Remove pork chops from marinade and pat dry using paper towel. Preheat an outdoor grill for high heat, and lightly oil the grate. Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side. Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.

Prep time: 20 mins
Cook time: 40 mins
Total time: 7 hrs
Yields: 2 servings

Calories: 839
Fat: 47.4 g
Saturated fat: 18.7 g
Carbohydrates: 62.1 g
Sugars: 42 g
Dietary fiber: 2.9 g
Protein: 41.8 g
Cholesterol: 264.8 mg
Sodium: 1960.4 mg
Chicken Piccata with Capers
Category: world-cuisine
By Sandra1980

This is a quick and easy recipe for chicken piccata with a caper sauce.

Ingredients:
4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet. Spread flour into a wide, shallow dish. Press chicken into flour to coat completely. Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm. Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper. Drizzle sauce over and around the chicken; garnish with parsley.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 330.4
Fat: 11.8 g
Saturated fat: 3.8 g
Carbohydrates: 9.6 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 39.3 g
Cholesterol: 111.4 mg
Sodium: 386.6 mg
Sweet and Sour Chicken Salad
Category: salad
By sal

This tangy chicken salad is a snap to prepare and will delight your taste buds with creamy, apricot and green onion-studded sweet and sour dressing.

Ingredients:
⅓ cup sour cream
3 tablespoons mayonnaise
1 tablespoon white vinegar
1 tablespoon apricot jam
¼ cup sliced green onion
3  fresh apricots, pitted and diced
1 cup chopped celery
1 pound diced cold, cooked chicken

Directions:
In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam.  Add green onion, apricots, celery and chicken and toss until evenly coated.  Chill and serve over lettuce leaves.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 395.5
Fat: 26.7 g
Saturated fat: 7.7 g
Carbohydrates: 8.7 g
Sugars: 5.3 g
Dietary fiber: 1.1 g
Protein: 29.4 g
Cholesterol: 100.9 mg
Sodium: 172.3 mg
Honey Macaroonies


Ingredients:
flaked coconut, walnuts, all-purpose flour, brown sugar, butter, margarine, honey

Directions:
In a large mixing bowl stir together rolled oats, flaked coconut, chopped walnuts, and flour; set aside.
In a saucepan combine brown sugar,butter or margarine, and honey,bring  mixture to a boil, stirring often.
Pour over oat mixture, blending well.
For each cookie, press one level tablespoonful mixture into greased 1 3/4 inch muffin pan. (for flatter, crisper cookie place in 2-inch muffin pan].
Top each cookie with a candied cherry.
Bake at 350°F till well browned, 15-20 minutes (depending on the oven].
Cool 10 minutes in pan; remove to rack and let cool thoroughly.
Makes about 3 dozen.
Delicious Whole Grain Muffins


Ingredients:
eggs, unsalted butter, unbleached flour, salt, baking powder, baking soda, white sugar, turbinado sugar, buttermilk

Directions:
1: preheat oven to 350°F.
2: Mix Red Mill hot cereal and buttermilk well, let sit for 10 minutes.
3: In the meantime, cream butter and sugar in a separate bowl.
4: add all ingredients EXCEPT eggs into the butter and sugar. Mix well.
5: Combine both mixtures, ADD IN THE EGGS, and mix well AGAIN.
6: grease muffin tins, distribute mixture equally and bake for 20 minutes or until golden brown.
Enjoy!
Mushroom Grilled Cheese


Ingredients:
butter, olive oil, onion, cremini mushrooms, garlic cloves, thyme, white wine, broth, parsley, fontina, gruyere, parmigiano-reggiano cheese, butter

Directions:
Melt the butter and heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
Mix the cheese into the mushrooms.
Butter one side of each slice of bread and place 2 in the pan buttered side down.
Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.
Veggiepalooza


Ingredients:
fresh broccoli florets, olive oil, garlic clove, salt, pepper, dried coriander

Directions:
Preheat oven to 425 degrees F.
In a glass baking dish;  toss your broccoli and asparagus with olive oil, garlic, salt, pepper, and coriander.
Bake uncovered for 20-25 minutes.
Remove from oven and pour your almonds into the hot baking dish then pour in the balsamic vinegar.
Toss to coat the veggies while the liquid sizzles.  Serve!
Ma's Chicken Dinner


Ingredients:
chicken breast halves, chicken bouillon cubes, onion, garlic clove, carrot, celery, white potatoes, sweet potato, parsley, onion powder, poultry seasoning, cornstarch, cold water

Directions:
Put the chicken breasts in a stockpot, and cover with water.
Add chicken bouillon cubes.
To give the broth more flavor, you can add celery tops, onion chunks and parsley while the chicken cooks.
Par boil chicken until tender, about 45 minutes.
Remove chicken and celery tops, if added, from stockpot.
Add vegetables to pot along with all seasonings.
While vegetables are cooking, cut chicken into bite-sized pieces, and add to stock pot with vegetables.
Mix corn starch and water together and mix well.
When vegetables are cooked, about 20 minutes, bring to a rolling boil.
Slowly add corn starch mixture to stockpot, stirring constantly, until desired thickness is achieved.
Serve over rice, noodles, biscuits or mashed potatoes.
Herb-Baked Salmon


Ingredients:
salmon fillet, Dijon mustard, fresh parsley, fresh oregano, fresh thyme

Directions:
Preheat oven to 350 F. Line a baking tray with foil. Spray with  vegetable oil.
Wash salmon, pat dry and spread mustard over top.
Mix together parsley, oregano, thyme and bread crumbs. Season with salt and  pepper. Blend in egg white to bind mixture together.
Spread over the  mustard.
Bake 20 minutes for 1-inch thick fillet, 25 minutes for 2-inch  fillet.
Chicken and Herbs


Ingredients:
chicken breast halves, olive oil, onion, garlic cloves, dried thyme, salt, dried rosemary, pepper, rubbed sage, dried marjoram, parsley

Directions:
Place chicken in an 11x7x2-inch baking dish coated with nonstick spray.
Whisk oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and pepper sauce. Pour over chicken.
Bake, uncovered at 425 degrees, basting occasionally, 30-40 minutes or until juices run clear. Meat thermometer should read 170 degrees.
Sprinkle with parsley. Drizzle with juices to serve.
Cherry Screwdriver


Ingredients:
cherry vodka, cherries

Directions:
"Stir in a glass with ice. Garnish with a cherry."
cucumber pineapple soup


Ingredients:
fresh pineapple, seedless cucumber, green pepper, water, heavy cream, Worcestershire sauce

Directions:
add first 4 ingredients to a food processor and blend for 1 minute., add remaining ingredients and process until combined., pour through a mesh sieve into a bowl, pressing on solids, discard solids., chill 30-60 minutes, serve.
Caramelized Scallops On Warm Asparagus & Tomato Salad


Ingredients:
fresh asparagus, carrot, green onions, cracked black pepper, roma tomatoes, brown sugar, red wine vinegar, extra virgin olive oil, scallops, artichoke, extra virgin olive oil, lemon juice

Directions:
Preheat oven to 400 degrees.
Place the asparagus, carrot, onions and stock in a small pan.
Season to taste with cracked pepper and bring to a boil.
Cook 2 to 3 minutes or until vegetables are tender.
Stir in the tomatoes and keep warm.
Dissolve the sugar in the vinegar and set aside.
Heat a frying pan with an ovenproof handle and add the oil.
Season scallops on both sides with pepper and sear in hot pan for 1 minute.
Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.
Turn the scallops over, then remove them from the pan.
Place the vegetables in the center of 4 warm plates, allowing the stock to spread out.
Surround with 6 scallops and serve the dressing on the side.
To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.
Place in a blender and puree, gradually adding the oil and lemon juice.
Cool and Creamy Cucumber Salad


Ingredients:
cucumber, onion, water, salt, mayonnaise, milk, dill, pepper

Directions:
Soak cucumbers (sliced] and onions (sliced] in salted water for 2 hours.
Drain.
Add mayo, milk and seasonings.
Let sit in refrigerator at least 1 hour and serve.
Country Green Beans
Category: side-dish
By BellaDiva

Fresh green beans are cooked with bacon, onion, and garlic for a delicious side dish.

Ingredients:
¼ cup chopped uncooked bacon
1 pound fresh green beans, trimmed
¼ cup chopped onion
¼ cup butter
¼ cup chicken broth
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. Cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 162.2
Fat: 13.2 g
Saturated fat: 7.8 g
Carbohydrates: 9.5 g
Sugars: 2.1 g
Dietary fiber: 4.1 g
Protein: 3.7 g
Cholesterol: 34.7 mg
Sodium: 520.7 mg
Mrs. Doty's Cookies


Ingredients:
butter, egg, water

Directions:
Mix together all of the ingredients.
Roll into 1" balls- will flatten naturally.
Lay parchment paper down on cookie sheet(s].
Bake @ 350' for 10-12 minutes.
Recipe duplicates easliy.
You can use lemon, orange, spice, strawberry or chocolate cake mix.
Sesame-Ginger Turkey Patties


Ingredients:
reduced sodium soy sauce, scallion, garlic clove, fresh ginger, ground turkey

Directions:
Whisk together the soy sauce, sesame oil, scallion, garlic and ginger.
Place ground turkey in a medium bowl, mix in sauce and gently combine using your hands.
Cover bowl and place in fridge for 20-30 minutes.
Form into 4 patties, and grill turning once, 4-5 minutes per side.