xiaoxl/recipe_data huggingface dataset:
Fish Tacos al Pastor
Category: world-cuisine
By Ofelia Bañuelos

These fish tacos al pastor taste as good as the original pork version. I serve them with homemade charred tomatillo sauce and they are to die for.

Ingredients:
2 pounds fresh tomatillos, husks removed
10  dried chile de arbol peppers
2 cloves garlic, unpeeled
salt to taste
10  guajillo chile peppers - stems, seeds, and veins removed
5  pasilla chile peppers - stems, seeds, and veins removed
¼ cup white vinegar
¼ cup orange juice
1 clove garlic
3  whole cloves
1 pinch ground cumin
salt and freshly ground black pepper
2 pounds skinless trout fillets
¼ cup butter
1 large onion, finely chopped, divided
1 cup chopped fresh pineapple
12  corn tortillas
1 cup chopped fresh cilantro
4  limes, cut into wedges for garnish

Directions:
Wash tomatillos under cold running water. Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more. Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches. Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes. Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes. Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours. Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade. Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple. Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

Prep time: 30 mins
Cook time: 59 mins
Total time: 2 hrs 14 mins
Yields: 6 servings

Calories: 669.7
Fat: 20.5 g
Saturated fat: 7.8 g
Carbohydrates: 75.7 g
Sugars: 11.9 g
Dietary fiber: 10.7 g
Protein: 41.9 g
Cholesterol: 100.7 mg
Sodium: 211.7 mg
Almond Paste


Ingredients:
"icing sugar"

Directions:
Grind your almonds., In the second grinding add the sugar., Gradually add your egg white working the mixture vigorously., Use dough hook in mixer or knead on a pastry board., The mixture should be firm& smooth when ready.
Carrot Cake


Ingredients:
pecans, walnuts, raw carrots, carrots, all-purpose flour, baking soda, baking powder, salt, ground cinnamon, eggs, granulated sugar, canola oil, pure vanilla extract, unsalted butter, cream cheese, confectioners' sugar, pure vanilla extract

Directions:
Carrot Cake: Preheat oven to 350 degrees F (180 degrees C] and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm] cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer], beat the eggs until frothy (about 1 minute]. Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes]. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer], beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract.
Peanut Butter Banana Smoothie


Ingredients:
banana, peanut butter, milk, chocolate ice cream, vanilla ice cream

Directions:
Put all ingredients in the blender., Blend., Pour., Drink!
Sausage and Egg Casserole
Category: breakfast-and-brunch
By Kathleen Donnelly Ernst

The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!

Ingredients:
1 pound bulk pork sausage
8  eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

Directions:
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking. Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 9 hrs 35 mins
Yields: 8 servings

Calories: 362.8
Fat: 24.1 g
Saturated fat: 9.9 g
Carbohydrates: 14.1 g
Sugars: 4.8 g
Dietary fiber: 0.5 g
Protein: 21.6 g
Cholesterol: 239.4 mg
Sodium: 1113.6 mg
Bacon Lettuce Tomato (And More) Salad With Blue Cheese Dressing


Ingredients:
romaine lettuce, bacon, mushrooms, avocado, tomatoes, sharp cheddar cheese, hard-boiled eggs, red onion, blue cheese, plain yogurt, mayonnaise, fresh dill, salt, black pepper, garlic powder

Directions:
Mix yogurt, mayonnaise, dill, salt, pepper, and garlic powder in a bowl.  Crumble in blue cheese and mash with a fork, stirring until thick and creamy, but still chunky.
Place lettuce in a large bowl and add bacon, mushrooms, cheddar cheese, red onion, and nuts (if using].  Toss briefly just to combine ingredients.
Add tomatoes and avocado.  Gently and briefly toss.
Scoop salad into individual serving bowls.  Top each with eggs and then salad dressing.
Cinnamon-Laced Coffee Cake
Category: desserts
By Shawnee

This is a wonderful recipe that is always a hit.

Ingredients:
cooking spray
¼ cup cinnamon sugar
1 cup firmly packed light brown sugar
¾ cup chopped walnuts
¼ cup butter, softened
¼ cup all-purpose flour
2 ½ teaspoons ground cinnamon
3 cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
2 large eggs
1 ½ cups white sugar
⅔ cup butter, melted
1 cup milk
¼ cup sour cream
2 teaspoons vanilla extract

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Sprinkle cinnamon sugar into the bottom of prepared baking dish. Combine brown sugar, walnuts, softened butter, flour, and cinnamon for streusel mixture in a bowl; mix with a fork until crumbly. Mix flour, baking powder, and salt for batter together in a separate bowl. Beat eggs in a third bowl using an electric mixer until frothy; add white sugar and melted butter and beat until creamy. Add milk, sour cream, and vanilla extract and beat until smooth. Stir flour mixture into milk-butter mixture until batter is well blended. Spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. Spread remaining batter over streusel layer and top with remaining streusel. Place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 18 servings

Calories: 334.7
Fat: 14.1 g
Saturated fat: 7 g
Carbohydrates: 50.6 g
Sugars: 30.1 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 48 mg
Sodium: 498.9 mg
Crock Pot Corsican Chicken


Ingredients:
butter, salt, garlic cloves, pepper, boneless skinless chicken thighs, onion, sun-dried tomato, dry vermouth, cornstarch, cold water, dried basil, diced pimentos, fresh parsley

Directions:
Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consommé and vermouth. Cover. Put on low for 4-5 hours.
Add olives and peel. Recover. Put on high for 30 minutes.
Remove chicken and keep the pieces warm.
Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.
Awesome Turkey Sandwich
Category: meat-and-poultry
By FORTUNATEPASS

A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!

Ingredients:
2 slices whole wheat bread, toasted  (Optional)
1 tablespoon mayonnaise
2 teaspoons Dijon-style prepared mustard
3 slices smoked turkey breast
2 tablespoons guacamole
½ cup mixed salad greens
¼ cup bean sprouts
¼  avocado - peeled, pitted and sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato

Directions:
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 804.2
Fat: 56.6 g
Saturated fat: 24.7 g
Carbohydrates: 41.4 g
Sugars: 2.8 g
Dietary fiber: 8.8 g
Protein: 37.9 g
Cholesterol: 124.2 mg
Sodium: 1987.9 mg
Red Rice Salad
Category: salad
By ANGEL4LIFE110

This hearty salad is made with red rice, originally from France. It has an earthy flavor, which goes well with the other robust ingredients.

Ingredients:
2  small beets
1 tablespoon olive oil
8 ounces red rice
2 ½ cups water
1 teaspoon salt
1 (14.5 ounce) can kidney beans, drained and rinsed
1 small red bell pepper, seeded and diced
1 small red onion, finely chopped
7  red radishes, thinly sliced
2 ½ tablespoons chopped fresh chives
salt and pepper to taste
2 tablespoons horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
¼ cup red wine vinegar
½ cup extra virgin olive oil

Directions:
Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice. Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature. In a large bowl, mix together beets,  kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper. In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth. With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 310.8
Fat: 16.2 g
Saturated fat: 2.2 g
Carbohydrates: 35.8 g
Sugars: 3 g
Dietary fiber: 4.3 g
Protein: 5.5 g
Sodium: 480.7 mg
Artichoke Soup


Ingredients:
button mushrooms, leek, unsalted butter, chicken broth, artichoke hearts, lemon juice, green peppercorn, sherry wine

Directions:
Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
Add the chicken stock, and reduce to a simmer.
Drain the artichokes, and chop them finely. Add them to the soup.
Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
Simmer for 5 minutes further, then serve.
Southwest Chicken Alfredo


Ingredients:
chicken breast, water, white vinegar, alfredo sauce, bow tie pasta

Directions:
Combine seasoning packet, water, vinegar and oil with chicken and toss to coat.
Marinate in the refrigerator for 30 minutes or longer for extra flavor.
Place chicken in skillet sprayed with non-stick cooking spray, discarding excess marinade.
Cook chicken on medium until no longer pink, stirring occasionally.
Boil pasta in water for 15 minutes or until soft.  Drain.
Add alfredo sauce to pasta and heat through.
Serve pasta with chicken on top!
Easy Chocolate-Strawberry Yogurt Popsicles


Ingredients:
"strawberry"

Directions:
Into a medium mixing bowl, whisk together Greek strawberry yogurt and chocolate syrup.  Then stir in chopped strawberries.
Carefully spoon mixture into popsicle mold.  To prevent air pockets, slide a butter knife slowly in and out of each mold compartment.
Freeze for 3-5 hours or until frozen solid.
To release popsicles, carefully run warm water only over the bottom of the mold. Gently twist and pull the popsicles out of the mold.
Enjoy!
Candy Cane Cookies


Ingredients:
butter, shortening, confectioners' sugar, vanilla, flour, egg, salt, granulated sugar

Directions:
Cream together butter and shortening, sifted sugar and vanilla until smooth.
Fold in egg and beat together.
Sift together flour and salt and add to mixture.
Divide dough in half and blend food colouring into one half.
Roll 1 teaspoons of each colour dough into 5" strips on a lightly floured board.
Lay a red and a white strip side by side, press lightly together and roll and twist into rope form.
Place on an ungreased cookie sheet with one end curved to form the handle.
Bake in 375°F oven for 9 minutes or until lightly browned.
While still hot sprinkle with mixture of peppermint candy and granulated sugar.
Juicy Lucy Burgers
Category: main-dish
By Cooking Mama

A favorite of Minnesotans! The famous Juicy Lucy! Mmmm. So good. You MUST use American cheese on this to achieve the juiciness in the middle! I like sauteed mushrooms and onions on mine!

Ingredients:
1 ½ pounds ground beef
1 tablespoon Worcestershire sauce
¾ teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese (such as Kraft®)
4  hamburger buns, split

Directions:
Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well.  Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese. Cut each slice of American cheese into 4 equal pieces; stack the pieces.  Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

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

Calories: 593.2
Fat: 37.5 g
Saturated fat: 16.5 g
Carbohydrates: 23.4 g
Sugars: 0.6 g
Dietary fiber: 1.3 g
Protein: 38.1 g
Cholesterol: 131 mg
Sodium: 1143.1 mg
Spicy Chocolate Soufflé Cookies


Ingredients:
granulated sugar, ground cinnamon, ground cayenne pepper, chili powder, cream of tartar, vanilla extract, pecans

Directions:
POSITION racks in upper and lower third of oven.  Preheat to 350°F  Lightly grease or paper-line two baking sheets with parchment paper.
MELT morsels in microwave-safe bowl on MEDIUM-HIGH (70%] power for 45 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
COMBINE sugar, cinnamon and chili powder in small bowl.   Beat egg whites and cream of tartar in small mixer bowl on high speed until soft peaks form when beaters are lifted. Beating on high speed, gradually add sugar mixture and vanilla until whites are glossy and stiff peaks form.  Gently fold in nuts and melted chocolate until mixture is just uniform.  Spoon mixture into gallon-size food storage bag with with 1/2-inch snipped from corner of bag.   Pipe mixture into 1 1/2-inch circles about 2 inches apart onto prepared baking sheet.
BAKE for 7 to 8 minutes or until cookies are shiny and cracked.  They should be firm on the outside and gooey on the inside.  Immediately remove cookies to wire rack or slide parchment to wire racks to cool completely.  Store cookies in airtight container at room temperature.  Cookies are best eaten the day they are baked but will last a day or two.
Apple Crisp with Oat Topping
Category: desserts
By realnakedchef

This is the best dessert for the early fall when the sweet and firm apples are just in season. Use the best quality cinnamon you can get and get it from a spice merchant or even a store where you can get it bulk; it does make a difference. Within ten minutes of going in the oven the scent will fill the house and neighbors you loaned things to years ago will return them just to invite themselves in and wonder aloud if there is any left (Note: there isn't). Optional accompaniments would be caramel sauce, ice cream, and whipped cream.

Ingredients:
6  apples - peeled, cored, and sliced
2 tablespoons white sugar
½ teaspoon ground cinnamon
1 cup brown sugar
¾ cup old-fashioned oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup cold butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 618
Fat: 24.6 g
Saturated fat: 14.8 g
Carbohydrates: 99.3 g
Sugars: 63.2 g
Dietary fiber: 7.6 g
Protein: 5.3 g
Cholesterol: 61 mg
Sodium: 177.1 mg
Pat's Chocolate Cookies


Ingredients:
brown sugar, egg, butter, flour, baking soda

Directions:
Mix all ingredients together in bowl., Drop by teaspoonful onto greased cookie sheet., Bake at 350F for 11 minutes or until done.
Chicken Salad with Toasted Almonds
Category: salad
By sal

This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.

Ingredients:
4 cups cubed, cooked chicken
2 tablespoons fresh lemon juice
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 teaspoon salt
1 cup pineapple tidbits, drained
1 cup halved green grapes
1 cup blanched slivered almonds, toasted
½ cup chopped water chestnuts
¼ cup shredded lettuce

Directions:
In a large bowl, toss the chicken with the lemon juice.  Cover and chill for 2 hours. Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined.  Chill until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 484
Fat: 31.7 g
Saturated fat: 5.3 g
Carbohydrates: 21.8 g
Sugars: 16.8 g
Dietary fiber: 2.6 g
Protein: 27.3 g
Cholesterol: 86.1 mg
Sodium: 787.6 mg
Gingerbread Scones


Ingredients:
flour, brown sugar, baking powder, ginger, clove, allspice, cinnamon, baking soda, salt, butter, molasses, milk, sugar, nutmeg

Directions:
In a large bowl, combine the first nine ingredients.
Cut in butter with pastry cutter until mixture resembles coarse crumbs.
Make a well in the center.
In a small mixing bowl, stir together egg yolk, molasses and milk.
Add all at once to the center of flour mixture.
Stir with fork until combined (mixture may seem dry.].
Knead dough on a lightly floured surface for 10-12 strokes or until nearly smooth.
Pat dough into a circle; cut into 8 wedges.
Sprinkle with sugar and a little nutmeg.
Bake on an ungreased baking sheet at 400 degrees for 12-15 minutes.
Cool on a wire rack for 20 minutes before serving.
Pepperoni and Cheese Crescent Roll-ups


Ingredients:
"mozzarella cheese"

Directions:
Lay out crescent rolls.
Place 4 slices of pepperoni on each (top with two] and then 1 tsp cheese on each.
Roll up, starting with large end first, like a crescent, and bake at 375 for 15 minutes.
Ranch Smashed Potatoes


Ingredients:
small red potatoes, milk, pepper, chives

Directions:
In large pot, combine potatoes with enough salted water to cover.  Bring to boil; cook until tender, about 15 minutes.  Drain.  Heat milk in same pot.
Return potatoes to pot; add salad dressing and pepper.  Mash, keeping some potato pieces chunky.  Stir in chives.