xiaoxl/recipe_data huggingface dataset:
Simple Pina Colada Muffins
Category: bread
By EatCookLove90

I took a simple banana muffin recipe and added pineapple, coconut, and rum flavor to made a delectable treat inspired by a popular tropical island drink.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3  bananas, mashed
¾ cup white sugar
⅓ cup butter, melted
1  egg, beaten
1 tablespoon rum-flavored extract
1 teaspoon vanilla extract
½ (20 ounce) can pineapple chunks, drained
¾ cup shredded unsweetened coconut, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Sift flour, baking soda, baking powder, and salt together in a bowl. Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut. Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 238.8
Fat: 9.5 g
Saturated fat: 6.8 g
Carbohydrates: 36.4 g
Sugars: 20 g
Dietary fiber: 2.3 g
Protein: 3 g
Cholesterol: 29.1 mg
Sodium: 287.6 mg
Grilled Pork Tacos al Pastor
Category: world-cuisine
By Chef John

Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District. It's a marinated roast pork. They make the most incredible tacos and burritos. This is inspired by those flavors.

Ingredients:
3  dried guajillo chilies, seeds discarded
2  dried pasilla chiles, seeds discarded
1 cup boiling water, or as needed to cover
2  pork tenderloins, membranes (silver skin) removed
¾ cup pineapple juice
1 tablespoon white vinegar
4 cloves garlic
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cinnamon
1 pinch cayenne pepper, or to taste  (Optional)
1 pinch ground cumin, or to taste
1 pinch dried oregano, or to taste
1 tablespoon vegetable oil, or as needed
½ teaspoon salt, or to taste
16 (6 inch) corn tortillas
16 slices Monterey Jack cheese, divided
1 teaspoon vegetable oil
2 cups shredded cabbage, divided
½ cup roasted tomato salsa, divided
1 large jalapeno pepper, thinly sliced - or to taste

Directions:
Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften. Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips. Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade. Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight. Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate. Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil. Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter. Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate. Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

Prep time: 30 mins
Cook time: 25 mins
Total time: 9 hrs 25 mins
Yields: 16 servings

Calories: 256.2
Fat: 13.4 g
Saturated fat: 6.7 g
Carbohydrates: 15.3 g
Sugars: 2.1 g
Dietary fiber: 2.4 g
Protein: 18.9 g
Cholesterol: 56.8 mg
Sodium: 309.8 mg
Northwest Autumn Fruit Bake #RSC


Ingredients:
bartlett pears, golden delicious apples, bacon, toasted hazelnuts, walnuts, granulated sugar, brown sugar, fleur de sel, kosher salt, fresh coarse ground black pepper, maple syrup, bacon drippings, fresh rosemary, heavy cream

Directions:
Preheat oven to 375 degrees.
Lay a large sheet of Reynolds Wrap Foil on a work surface and form a baking dish large enough to hold the fruit. Toast the nuts on it in the preheated oven about 10 minutes or so depending on the type of nut used. Keep a watchful eye on the nuts, they can burn very quickly. Reserve nuts in a small container.  Increase the oven heat to 450 degrees.
Place bacon on the foil dish and bake in the oven until crisp and golden brown.  With a slotted spoon remove bacon and drain on paper towels. Pour bacon drippings from foil dish into a heatproof small container making sure there is a thin layer of grease remaining on the foil.
Combine both sugars, salt and pepper in a small bowl.
Using a cookie sheet underneath the foil dish for added support lay the fruit in the foil dish in one layer and sprinkle on the sugar mixture evenly.  Drizzle with maple syrup and 1 tablespoon of the reserved bacon drippings and nestle the rosemary sprigs among the fruit.  Bake in the 450 degree oven (or hot grill, or campfire] for 25 minutes or until fruit is tender and golden brown in spots.
Meanwhile whip heavy cream with the remaining one tablespoon of maple syrup until soft peaks form.
Remove fruit from oven and sprinkle with reserved bacon and nuts.  Serve warm with maple whipped cream.
Sabaayad (Somali Flatbread)
Category: bread
By MyHalwad

Sabaayad is a Somali flatbread made from flour. It is golden brown, crispy and flaky on the outside and soft on the inside. You can eat it with almost anything: honey, cinnamon sugar and a cup of tea, stew, sauce or by itself. My husband and I love to eat it with honey while it is still hot. My kids love to cut them into small pieces, put them in a bowl, add little bit of sugar and shah (Somali tea), and eat them like that.

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
2 tablespoons honey
1 ½ cups lukewarm water
2 tablespoons canola oil, divided, or more as needed  (Optional)

Directions:
Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes. Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours. Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces. Preheat a large skillet over medium heat. Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.

Prep time: 35 mins
Cook time: 2 mins
Total time: 1 hr 7 mins
Yields: 10 flatbreads

Calories: 255.3
Fat: 7.3 g
Saturated fat: 0.8 g
Carbohydrates: 41.6 g
Sugars: 3.6 g
Dietary fiber: 1.4 g
Protein: 5.2 g
Sodium: 234.9 mg
Cinnamon Roll Peach Cobbler
Category: bread
By Bibi

Take a package of refrigerator cinnamon rolls and re-purpose them for your dinner dessert! Use fresh or frozen peaches, and add a scoop of vanilla ice cream, if you wish.

Ingredients:
½ cup water
½ cup butter, divided
¼ cup white sugar
1 teaspoon lemon juice
1 pinch salt
6 cups fresh peach slices
1 (12.4 ounce) package refrigerated cinnamon roll dough with cream cheese frosting

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine water, 1/4 cup butter, sugar, lemon juice, and salt in a large pot over medium heat. Stir and cook until butter is melted and sugar is dissolved, 5 to 10 minutes. Remove from heat and stir in cream cheese frosting from cinnamon roll package. Add peach slices to the pot and stir until coated. Place remaining butter in the bottom of a 2-quart baking dish and put in the preheated oven until butter melts, about 3 minutes. Remove from oven. Cut each of the refrigerated cinnamon rolls into 4 pieces. Place roll pieces into the baking dish and coat on all sides with melted butter. Remove pieces from the baking dish and set aside. Pour peach mixture into the baking dish and top with butter-coated roll pieces, pressing down slightly, until tops are even with the peaches. Bake in the preheated oven until cobbler is browned and bubbling, 45 minutes to 1 hour. Serve warm.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch baking dish

Calories: 197.8
Fat: 11.2 g
Saturated fat: 5.8 g
Carbohydrates: 23.2 g
Sugars: 8.1 g
Dietary fiber: 0.6 g
Protein: 1.6 g
Cholesterol: 20.3 mg
Sodium: 294.4 mg
Borracho Beans


Ingredients:
dried pinto beans, water, dark beer, salt, garlic cloves, bacon, onion, roma tomatoes, cilantro

Directions:
Sort through the beans. Look for small rocks and debris.
Place in a large bowl and rinse several times. Lift beans out by hand into a clean bowl of water. Do not pour beans as there may be sand and debris at the bottom of rinse bowl.
Fill bowl with water and soak beans overnight.  Drain off soaking water.
In a large soup pot, bring 3 quarts of water to a boil and add beans & beer.
Lower heat to simmer, cover pan and cook about 2 hours.
When the beans are light brown and soft, add salt, garlic and serrano peppers.
In a skillet over medium-high heat, fry bacon pieces and onion until bacon is crisp. Add to beans.
Lastly, add the cilantro and fresh tomatoes. Simmer for another hour. (either peel the tomatoes first or skim off bits of peel as they float to the top during cooking.].
Serve with flour or corn tortillas. Cornbread is great, too!
*If you are too busy to babysit a pot of beans, after the overnight soak, simmer in your crock pot; 3 cups of beans for a large crock pot, 2 cups of beans for a smaller crock pot. Cooking time for pre-soaked beans = 5-6 hours on low heat.".
Robyn's Jello


Ingredients:
lime Jell-O gelatin, boiling water, cream cheese, pears

Directions:
In large bowl, mix Jellos and boiling water until Jello is dissolved.
Cut cream cheese into cubes and place in blender.
Pour Jello mixture over, cover (HOLD ONTO COVER] and blend until well mixed.
Pour into a 3 quart Jello mold.
Put pears (juice and all] into blender-- whirl until smooth.
Pour into mold with Jello mixture--stir gently to blend.
Put into refrigerator until set.
Almonds  (great Appetizer With Drinks)


Ingredients:
butter, fresh rosemary, brown sugar, salt

Directions:
Spread almonds in a single layer on a baking sheet.  Bake in a 350 oven for about 10 minutes or until nuts are lightly toasted and fragrant.
Meanwhile, in a med saucepan melt butter over med heat until sizzling.  Remove from heat.  Stir in rosemary, sugar, salt and red pepper.  Add almonds to butter mixture and toss to coat.  Cool slightly before serving.  If desired seal cooled nuts in an airtight container and store for up to 1 month in refrigerator or up to 3 months in freezer.
Butter Dips
Category: bread
By Tina Bilodeau

Biscuits dipped in butter and cinnamon-sugar.

Ingredients:
2 teaspoons white sugar, or to taste
1 teaspoon ground cinnamon, or to taste
1 (8 count) can refrigerated biscuit dough, separated and halved
¼ cup butter, melted, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix sugar and cinnamon together in a bowl. Dip biscuit halves in butter and roll in cinnamon-sugar. Arrange coated biscuits on a baking sheet. Bake in the preheated oven until golden brown, 12 to 14 minutes.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 16 biscuit halves

Calories: 119.2
Fat: 6.7 g
Saturated fat: 2.8 g
Carbohydrates: 12.9 g
Sugars: 2.6 g
Dietary fiber: 0.3 g
Protein: 1.9 g
Cholesterol: 7.9 mg
Sodium: 303.9 mg
Tasty Turkey and Mushroom Soup


Ingredients:
turkey breast, water, carrot, onion, shiitake mushrooms, celery

Directions:
Boil turkey in water until cooked.
Cool and shred meat then add carrots, onion, celery, mushrooms, garlic and thyme to shredded turkey and broth. Cook until vegetables are done.
Add white vinegar before serving (vinegar acts as a flavor enhancer].
Cauliflower Fried "Rice" (Paleo)


Ingredients:
raw cauliflower, carrot, garlic cloves, onion, olive oil, eggs, soy sauce

Directions:
In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes].
Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes.
Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
Enjoy adding in your favorite protein and veg. Possible add-ins:  broccoli, cabbage, bok choy, water chestnuts, chicken, and shrimp!
Walking Tacos
Category: main-dish
By Shawn Hoffman Zimmerman

This has been a family favorite ever since our life got crazy chasing kids around. Quick and easy to make, kids love it, and there is no cleanup. The meat can be made up in advance, so when it's time to eat, just heat up the meat and you are ready to go. Easy enough to eat in the car on the way to soccer practice on a busy night!

Ingredients:
1 pound ground beef
1 (1 ounce) package taco seasoning mix
6 (1.75 ounce) packages nacho cheese-flavored corn chips (such as Doritos®)
1 (8 ounce) package taco cheese blend
2  tomatoes, diced
1 cup shredded lettuce
1 (8 ounce) container sour cream

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Drain and discard grease. Mix   into the beef. Crush chips without opening the bags. Open bags and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend. Eat with forks right out of the bags.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 657.5
Fat: 45.5 g
Saturated fat: 20.9 g
Carbohydrates: 38.2 g
Sugars: 4.1 g
Dietary fiber: 2.4 g
Protein: 26.4 g
Cholesterol: 99.5 mg
Sodium: 974.8 mg
Russian Chicken Stew with Potatoes and Vegetables
Category: soups-stews-and-chili
By nt_bella

This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

Ingredients:
1 tablespoon butter
1 ¼ pounds skinless, boneless chicken breast, cubed
5  potatoes, peeled and cubed
1  carrot, sliced
1  onion, chopped
1 tablespoon tomato paste
salt and freshly ground black pepper
water to cover
1 bunch fresh parsley, chopped

Directions:
Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes. Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Prep time: 20 mins
Cook time: 26 mins
Total time: 46 mins
Yields: 4 servings

Calories: 408.2
Fat: 6.2 g
Saturated fat: 2.8 g
Carbohydrates: 54.2 g
Sugars: 5.4 g
Dietary fiber: 7.7 g
Protein: 34.3 g
Cholesterol: 80.8 mg
Sodium: 186.2 mg
Mr. Wang's Mongolian Beef


Ingredients:
beef, cornstarch, garlic, rice wine, soy sauce, sugar, yellow onion, green onions, white pepper

Directions:
Mix beef and cornstarch well and allow to stand for 5 minutes.
Heat 4 cups vegetable oil and fry beef until it is crispy.  Remove beef from oil.
Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef.  Stir-fry well.
Add sugar and continue stirring for 1 minute.
Add sliced yellow onion and green onion.  Stir.
Add white pepper.  Stir well.
Add sesame seed oil.  Remove from heat and serve.
Summer Nectarine, Tomato, and Cucumber Salad
Category: salad
By SharonT

A refreshing and colorful blend of fruit and veggies, highlighted with cilantro and goat cheese. Great for a picnic or with whatever you have on the grill. Good use of garden veggies.

Ingredients:
2  tomatoes, cut into chunks
½  cucumber - peeled, seeded, and diced
1 large ripe nectarine, diced
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
3 tablespoons crumbled goat cheese

Directions:
Mix tomatoes, cucumber, nectarine, and cilantro together in a bowl. Stir in olive oil gently. Sprinkle goat cheese over salad.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 cups

Calories: 82.9
Fat: 5.3 g
Saturated fat: 1.6 g
Carbohydrates: 7.9 g
Sugars: 5.7 g
Dietary fiber: 1.7 g
Protein: 2.3 g
Cholesterol: 4.2 mg
Sodium: 32 mg
Rissóis De Camarão  (Portuguese Shrimp Turnovers)


Ingredients:
milk, unsalted butter, salt, all-purpose flour, unsalted butter, onion, milk, cilantro, kosher salt, fresh ground white pepper, nutmeg, cornstarch, water, shrimp, eggs, olive oil

Directions:
MAKE THE PASTRY:.
In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.] Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.
MAKE THE FILLING:.
Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.] Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.
ASSEMBLE AND FRY THE PASTRIES:.
Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party], cut disks of dough.
Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
COOK THE PASTRIES:.
Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C] or until a bit of the pastry sizzles when slipped inches Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.
Double Cheese Soup


Ingredients:
butter, onion, celery, flour, milk, cheddar cheese, gouda cheese, salt, chives

Directions:
Melt butter in saucepan., Add onion and celery, stir to soften., Add flour, to thicken., Slowly whisk in milk until smooth., Bring to a simmer., Add cheeses stirring until blended., Add salt& pepper to taste and garnish with chives.
Zoe's Southern Potato Casserole


Ingredients:
frozen hash browns, sour cream, onion, butter, garlic powder, cheddar cheese, salt, pepper

Directions:
Preheat oven to 350.  Thaw hash brown potatoes in microwave.  Cook on high for 4 minutes.
Mix remainder of ingredients in large bowl.  Stir defrosted potatoes into mixture.  Pour into 9x13 glass casserole dish.
Cook in 350 degree oven for 45 minutes, until golden brown around edges.
White Bean Chicken Chili
Category: soups-stews-and-chili
By Thea

This recipe was passed down from a friend, and now it is one of our favorites!  It's great to make whenever there is left over chicken or turkey around!  We pray for colder weather in California just so we can make this soup!  You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro,  cheese, avocado, sour cream, and tortilla chips.

Ingredients:
2 tablespoons vegetable oil
1  onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
½ teaspoon dried oregano
½ teaspoon ground coriander seed
¼ teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

Directions:
Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices.  Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes.  Season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 - 10 servings

Calories: 219.8
Fat: 6.1 g
Saturated fat: 1 g
Carbohydrates: 21.2 g
Sugars: 4.3 g
Dietary fiber: 6 g
Protein: 20.1 g
Cholesterol: 39.8 mg
Sodium: 785.6 mg
Nutella Almond Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, kosher salt, butter, sugar, brown sugar, egg, vanilla extract

Directions:
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate and set aside.
In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute.
Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add the almonds and the chocolate chips and stir until just combined.
Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.