xiaoxl/recipe_data huggingface dataset:
Island Lime Chicken and Rice


Ingredients:
chicken breasts, salt, pepper, light corn syrup, lime zest, lime juice, chicken broth, salted cashews

Directions:
Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum flavoring; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.
While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.
Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.
Martina McBride's No-Bake Peanut Butter-Chocolate Cookies
Category: trusted-brands-recipes-and-tips
By Country Crock®

Try Martina McBride's easy-to-make without-the-bake cookies--simply fold the soft and creamy Country Crock® into the batter for a delicious treat.

Ingredients:
½ cup Country Crock® Spread
1 ¾ cups white sugar
½ cup milk
¾ cup creamy peanut butter
2 teaspoons vanilla extract
3 ¼ cups uncooked quick-cooking oats
1 cup (6 ounces) chocolate chips

Directions:
Line 2 baking sheets with waxed or parchment paper. Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes. Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined. Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 3 dozen cookies

Calories: 121.7
Fat: 4.7 g
Saturated fat: 1.5 g
Carbohydrates: 18.9 g
Sugars: 13 g
Dietary fiber: 1.3 g
Protein: 2.6 g
Cholesterol: 0.3 mg
Sodium: 27 mg
Mango Bread


Ingredients:
flour, baking soda, ground cinnamon, salt, butter, eggs, sugar, mangoes, raisins

Directions:
Preheat oven to 350 degrees.
Line bottom and sides of 2 9"x5" loaf pans with wax paper and grease.
Sift together flour, baking soda, cinnamon and salt.  Set aside.
With an electric mixer, cream the butter until fluffy.
Beat in the eggs and sugar until light and fluffy. Beat in oil.
Fold in dry ingredients to creamed mixture in 3 batches.
Fold in mangoes, 1/2 cup of the coconut and raisins.
Spoon mixture into pans.
Sprinkle over the remaining coconut.
Bake until a cake tester inserted in the centre comes out clean, about 50-60 minutes.
Let stand for 10 minutes before transfering to a rack to cool.
Beef Enchiladas


Ingredients:
garlic, water, tomato sauce, chili powder, salt, cumin, green chili peppers, oregano, onion, ground beef, chili powder, 8-inch flour tortillas, 10-inch flour tortillas, cheddar cheese, monterey jack cheese

Directions:
To prepare enchilada sauce, in medium saucepan, combine sauce ingredients.
Simmer 30 minutes.
(Cast iron skillets work well for following]  To prepare beef filling, in large skillet, cook ground beef and onion  (you may sprinkle with additional chili powder] and drain.
Add 3/4 cup  enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.
To assemble enchiladas, in ungreased skillet, heat each tortilla low  heat, ~15 seconds per side, dip in sauce, fill with ~2 Tbsp beef   filling and roll up.
Place seam side down in 12 x 8 inch baking dish.
Cover enchiladas *evenly* with remaining sauce. Sprinkle with cheeses and   bake uncovered at 350 for 30 minutes.
Pineapple Wassail


Ingredients:
water, honey, lemon juice, cloves, cinnamon stick

Directions:
Bring the water to a boil in a saucepan.  Add tea bags and cover; steep 10 minutes and discard tea bags.
Add the remaining ingredients in the saucepan.  Cook over medium-low heat for 15 minutes or until well heated.
Discard cloves and cinnamon stick and pour into mugs.
Parmesan Truffle Fries
Category: side-dish
By Bethy

French fries coated in truffle oil and Parmesan cheese is simply heavenly! They were served at one of my favorite brewpubs and I knew I had to recreate them at home.

Ingredients:
4 large russet potatoes
peanut oil for frying
4 teaspoons truffle oil
¼ cup finely shredded Parmesan cheese
4 teaspoons minced fresh parsley
1 teaspoon sea salt

Directions:
Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel. Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C). Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes. Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon. Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 396.8
Fat: 11.9 g
Saturated fat: 2.3 g
Carbohydrates: 64.7 g
Sugars: 2.9 g
Dietary fiber: 8.2 g
Protein: 9.4 g
Cholesterol: 4.4 mg
Sodium: 539.3 mg
Kicked up Marinated & Grilled Pork Chops


Ingredients:
olive oil, lime, juice of, garlic cloves, pepper, fresh rosemary, fresh oregano

Directions:
Process all except pork chops in food processor to create a paste.
Put chops in a glass or plastic container.
Slather paste all over the chops.
Cover and refrigerate at least 2 hours.
Remove chops from the refrigerator and bring to room temperature while preheating grill.
Grill and enjoy!
Moosewood Stuffed Zucchini


Ingredients:
zucchini, butter, onion, garlic cloves, eggs, feta cheese, swiss cheese, parsley, dill, flour, paprika

Directions:
Preheat oven to 375°F.
Scoop out the insides of zucchinis to leave 1/2 inch rim.  Chop innards into tiny bits and saute in butter with onions and garlic until soft.  Salt and pepper to taste.  Remove from stove top, set aside.
In a large bowl combine eggs, cheeses, parsley. dill and flour.  Drain zucchini and add to the large bowl with egg and cheese mixture.  Mix until combined.  Fill zucchini cavities and dust top with paprika.
Bake for 30 minutes or until filling solidifies.
Asian Chicken & Vegetables


Ingredients:
Chinese five spice powder, sugar, salt, skinless chicken thighs, baby bok choy, low sodium soy sauce, rice vinegar, toasted sesame seeds

Directions:
Coat outdoor grill rack with nonstick spray, heat grill.
Mix spice powder, sugar and salt in small cup.
Rub spice mixture over chicken.
Grill 5 minutes per side over direct heat.
Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear.
Meanwhile, coat bok choy and mushrooms with nonstick spray.
Grill over direct heat for 10-15 minutes, turning once.
Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken.
Sprinkle chicken with sesame seeds.
Haluski - Cabbage and Noodles
Category: main-dish
By PAgirlgoneSouth

Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!

Ingredients:
1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed  (Optional)

Directions:
Preheat oven to 300 degrees F (150 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes. Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper. Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 318.7
Fat: 17.1 g
Saturated fat: 10.2 g
Carbohydrates: 35.9 g
Sugars: 5.6 g
Dietary fiber: 4.6 g
Protein: 7.2 g
Cholesterol: 72 mg
Sodium: 152.2 mg
Broccoli Quiche in Potato Crust


Ingredients:
low-fat cheddar cheese, fat-free cottage cheese, onion, Dijon mustard, black pepper, potatoes

Directions:
Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
Coat a 9 inch deep-dish pie pan with cooking spray.
Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
Pour the broccoli mixture over the crust.
Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.
Strawberry Freeze


Ingredients:
frozen unsweetened strawberries, confectioners' sugar, vanilla extract, strawberry

Directions:
Place frozen strawberries in a food processor. Process until the berries are very fine. Add remaining ingredients and process until smooth, stirring ocassionally.
Mixture will be thick.
Place in individual glassware and garnish with whipped cream and a strawberry if desired.
Pina Colada Crumb Bars


Ingredients:
flour, rolled oats, brown sugar, baking soda, margarine, walnuts, sugar, cornstarch, water, coconut, powdered sugar, half-and-half, vanilla

Directions:
Prepare crumb mixture and set aside 1 cup for topping of bars. Press the remaining crumb mixture into the bottom of an ungreased 13x9 baking pan.
In a medium saucepan combine the pineapple, macadamia nuts, sugar, cornstarch and water and cook until thick and bubbly. Remove from heat and stir in the coconut.
Pour over the crust. To the reserved crumb mixture add 1 cup chopped walnuts and sprinkle over the fruit mixture pressing with fingers lightly so that it sticks to.
the filling. Bake the bars for 25 minutes at 350*.
Cool well.  Mix frosting ingredients and drizzle over the cool bars.
Tomato Sauce


Ingredients:
olive oil, Italian plum tomatoes, plum tomatoes, sugar, salt, crushed red pepper flakes, dried oregano

Directions:
For sauce made with canned tomatoes:
In a heavy-bottomed pan, heat the oil and add canned chopped tomatoes with their juices.
Stir in the sugar, salt, red pepper flakes, and oregano and bring to high simmer.
Cover partially and cook over medium heat for about 15-20 minutes; occasionally mash the tomatoes into the cooking juices.
For sauce made with fresh tomatoes:
Place tomatoes in a large bowl and pour boiling water over them. Allow to stand until skins come off easily, about 10 minutes (plum tomatoes have thick skins].
Using same ingredients as above, cook tomatoes, cover the pot tightly and simmer for 45 minutes. Fresh tomatoes take longer to cook than canned ones.
Occasionally, remove the lid and allow the condensation to drip back into the sauce.
With a wooden spoon, mash the tomatoes.
Paella Esmeralda (Emerald Paella)


Ingredients:
vegetable broth, parsley, dried basil, saffron, ground cumin, olive oil, pine nuts, onion, garlic cloves, green bell pepper, rice, parmesan cheese

Directions:
Combine the vegetable broth, parsley, basil, saffron, and cumin in a skillet over low heat.  Set aside.
Heat olive oil in the paella pan and lightly toast pine nuts.  Add the onion, garlic, bell pepper and sauté until tender.
Add the olives and spinach and cook for several minutes, until spinach has wilted.
Mix in the rice and pour in the vegetable broth mixture, combining well.
Cook until the rice is tender and all the broth has been absorbed, about 25 minutes.
Mix in the cheese and allow to cool for several minutes before serving.
Broiled Steak with Shallot Butter


Ingredients:
butter, white wine vinegar, Worcestershire sauce, shallots, salt, fresh ground pepper, fresh parsley

Directions:
Rub the steaks on both sides with oil.
Heat the broiler until it is glowing.
Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.
Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.
Heat through, without cooking the shallots, mix in the parsley and keep on one side.
Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.
Serve at once with your favourite side dishes.
Pickled Jalapenos


Ingredients:
vinegar, water, olive oil, salt

Directions:
Pack peppers into clean, sterilized jars, leaving a few inches at the top.
Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar.
Place caps on, and screw on lids firmly.
Process in boiling water bath for 20 minutes.
Remove bands when cool.
Check jars seals before storing; any that don't seal, refrigerate promptly.
Age several weeks before using.
Outback Steakhouse Orange Dipping Sauce


Ingredients:
orange marmalade, stone ground mustard, salt

Directions:
"Combine all ingredients in a small bowl, whisk well and chill 1 hour."
Flan


Ingredients:
milk, evaporated milk, eggs, cream cheese, sugar, vanilla extract, cornstarch

Directions:
In small pot mix 1/2 cup sugar and enough water to moisten the sugar.
Cook sugar water at low heat until caramelized.
Swirl around pot until all the sides are covered.
Mix the rest of the ingredients well and pour in it pot with the caramelized sugar, after the sugar has cooled and hardened.
Cover pot with foil tightly.
Place pot with ingredients in larger pot and fill larger pot with water 2 inches from the top of the smaller pot.
Cook at 350 for about 90 minutes.
Tex Mex Scrambled Eggs


Ingredients:
eggs, butter, Velveeta cheese, breakfast sausage, fresh cilantro, Rotel Tomatoes

Directions:
In a non stick skillet melt butter.  Pour eggs into skillet.
Cook while stirring from the bottom.  When eggs are almost set add cheese dip.
Cook for short time and then turn off heat.  Let set until cheese is runny and sausage is heated through.
Grilled Taco-Spiced Chicken


Ingredients:
dried oregano leaves, boneless skinless chicken breasts, barbecue sauce, chili sauce, ground cumin

Directions:
Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F].
Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.
Cheyanne's Chicken Goulash


Ingredients:
chicken breasts, celery ribs, onion, green bell pepper, butter, chopped tomatoes, Mexican tomato sauce, sugar, salt, chili powder, pasta

Directions:
Saute celery, onion and bell pepper in butter until soft.  *I do not like crunchy veggies so I start with the celery because it takes the longest, then after a few minutes I add the onions and then the bell peppers.
Once the veggies are the way you like them add the chicken and brown for a few minutes.
Add all remaining ingredients and simmer 20 minutes.
Toss in the pasta and serve.
Heirloom Tomato Fish Soup


Ingredients:
salt, potatoes

Directions:
Slice the tomatoes into quarters.
Place fish and tomatoes in big oven-safe pot.
Sprinkle with salt and spice.  The Borsari salt is strong, so use half of what you would use for regular salt.
Broil or bake for 10 minutes.  Add any optional ingredients except leafy greens.  Create your own favorite optional ingredients.
Continue cooking until fish is done and tomatoes have turned into a mushy liquid, approximately 10 minutes.
Add leafy greens and continue cooking for a couple of minutes until they are wilted.
Middle Eastern Kibbeh
Category: world-cuisine
By Ron Shepherd

Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.

Ingredients:
⅔ cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds lean ground lamb
3 tablespoons olive oil

Directions:
Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties. Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 12 servings

Calories: 159.3
Fat: 9.6 g
Saturated fat: 3.4 g
Carbohydrates: 7.4 g
Sugars: 0.6 g
Dietary fiber: 1.7 g
Protein: 10.9 g
Cholesterol: 38 mg
Sodium: 227.9 mg
Philly Cheesesteak Sandwiches - Rachael Ray


Ingredients:
olive oil, yellow onions, olive oil, black pepper, provolone cheese

Directions:
In sauce pan over med-high heat, add olive oil, onions and seasonings.
Toss occasionally and cook until soft.
On griddle pan or large sauce pan, wipe with olive oil and paper towel and heat to med-high to high heat.
Sear and cook meat until brown- about 2 minutes each side--careful not to overcook.
Remove from heat and sprinkle with seasonings.
Toss meat and onions together.
Lay cheese out on rolls and top with meat& onion mixture to melt cheese.
Vegan Chocolate Carob Farina Nut Cookies


Ingredients:
peanut butter, canola oil, sugar, soymilk, pure vanilla extract, whole wheat flour, baking soda, salt, farina, chocolate chips, carob chips, walnuts

Directions:
Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.
Mix first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first].
Roll a teaspoonful of batter, flatten into disk, and place onto prepared baking sheet. Bake for about 5 minutes, or until sides just began to turn golden brown.
Remove sheet from oven, and cool for 10 minutes before transferring cookies to a plate or wire rack.
Italian Style Turkey Meatloaf
Category: world-cuisine
By PattiMcQ

Healthy, low-fat version of a favorite with an Italian flair.

Ingredients:
cooking spray
1 pound ground turkey
1  egg
¼ cup Italian seasoned bread crumbs
1 teaspoon Italian seasoning
½ clove garlic, minced
½ teaspoon ground black pepper, or to taste
¼ teaspoon salt, or to taste
2 cups tomato sauce, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with cooking spray. Mix turkey, egg, bread crumbs, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish. Bake in preheated oven for 40 minutes. Spoon about half the tomato sauce over the loaf and continue baking until the meatloaf is no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Rest meatloaf 5 to 10 minutes before slicing to serve. While the meatloaf rests, warm remaining tomato sauce in a small saucepan over medium-low heat; serve with the sliced meatloaf.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 meatloaf

Calories: 162.8
Fat: 7 g
Saturated fat: 1.7 g
Carbohydrates: 8.1 g
Sugars: 3.5 g
Dietary fiber: 1.5 g
Protein: 17.8 g
Cholesterol: 86.8 mg
Sodium: 651 mg
Turkey Hummus Sandwiches on Bagels


Ingredients:
bagels, cucumber, plum tomatoes, spinach

Directions:
Spread hummus over both cut sides of the bagel slices.
Layer remaining ingredients to form a sandwich on top of four of the bagel halves. Cover with remaining bagel halves to form sandwiches.
Mexican Marinade Barbecue


Ingredients:
cider vinegar, white vinegar, olive oil, fresh cilantro, garlic cloves, lime, juice of, cumin, black peppercorns, dried oregano, salt

Directions:
Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.
My Note:   We have steak grilled on the bbq once a week so I decided to experiment with different marinades, to taste the differences and ultimately choose a suitable marinade as a main choice. I wasnt sure about how this marinade was going to turn out, although I did think that the ingredient combinations were interesting enough to give this a go. Now on to the review: What I noticed was the aromatic citrus flavour of the meat, it was not overly strong in flavour but it was not subtle either. It had a definite taste and flavour. Now I like to eat my steaks medium rare with the centre pink and some blood, this worked actually quite well because the blood had a lemon with a subtle garlic kind of flavour to it which was quite refreshing. I would recommend this marinade to anyone who wants a refreshing, citrus, lemon + subtle garlic with hints of herb flavoured steak. I had sauce on the side but honestly the steak tasted better without it, the marinade was that good.
I combined the ingredients and only had them combine for 1/2 hour; marinate the pre-cut chicken breasts for 2 hours and the chicken was wonderfully tasty! The meat turned out so tasty thanks to this marinade! I didn't let the marinade sit at all before putting the steaks in, but I let the meat soak for 8-10 hours. I had made it to make beef tacos and almost decided to just eat the meat plain instead!
Fig Smoothie
Category: breakfast-and-brunch
By Sam Nemati

Thick, and that sticky texture of figs, turn this smoothie into a yum-yum smoothie for those who like figs a lot or want to rid their fridge of this perishable fruit fast.

Ingredients:
2  frozen bananas, peeled and chopped
6  fresh figs, halved
¾ cup milk
¾ cup orange juice

Directions:
Place the bananas, figs, milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 334.7
Fat: 3 g
Saturated fat: 1.4 g
Carbohydrates: 77.7 g
Sugars: 57.7 g
Dietary fiber: 8.8 g
Protein: 6.4 g
Cholesterol: 7.3 mg
Sodium: 41.5 mg
Garam Masala


Ingredients:
clove, cardamom, cinnamon stick

Directions:
Toast ingredients on a jelly roll pan in 350 degree F oven until aromatic, about 20 minutes give or take.
Cool.
Grind up.
Best Ever Creamy Kalamata Olive Hummus Dip


Ingredients:
kalamata olives, tahini, olive oil, lemon juice, yogurt, garbanzo beans

Directions:
"In a food processor, combine first 4 ingredients and blend. To that add chickpeas and continue blending until creamy, smooth dip forms. If dip is too thick, add 1 tablespoon of water, until desired consistency."