xiaoxl/recipe_data huggingface dataset:
Creamy Chicken Fajitas


Ingredients:
boneless skinless chicken breasts, mayonnaise, olive oil, lime juice, salsa verde, garlic cloves, onion, chipotle chile in adobo, coarse salt, cracked black pepper, cumin, cocoa powder, bell pepper, onion, tortillas

Directions:
Combine all ingredients (except chicken, bell peppers and medium onion] in a small bowl or 2-cup measuring cup.
Wisk well until thoroughly mixed.
Pour 1/2 cup over the chicken breasts.  Cover and reserve the remainder in the refrigerator.
Marinade the chicken in the refirgerator in a plastic bag or sealed container for 30 minutes or longer.
Grill chicken breasts over medium-hot coals.  Baste with 1/2 cup of the chipotle-lime sauce while grilling.
Slice bell pepper and medium onion into 1/4 inch slices.
Saute in oil and 1/4 cup of the chipotle-lime sauce until tender.  Cover until ready to serve.
Wrap tortillas in foil and warm on the grill.
Slice chicken into 1/4 inch strips.  Pour remaining sauce over sliced chicken and pepper/onion strips.
Serve on warm tortillas.
Low-Fat Easy Macaroni and Cheese with Vegetables


Ingredients:
macaroni, carrots, milk, cream cheese, dried basil, part-skim mozzarella cheese, cheddar cheese, parmesan cheese, green onion

Directions:
In large pot of boiling water, cook pasta until tender but firm.
Meanwhile, steam or boil carrots for 4 minutes.
Add peas and cook until carrots are tender-crisp, about 3 minutes. Drain and return to pot.
In small saucepan, heat milk over medium heat, until steaming.
Whisk in cream cheese until smooth.
Stir in basil.
Add to pasta along with vegetables, cheeses and green onions.
Toss to mix and season with salt and pepper to taste.
Captain Crunch and Cornmeal Shrimp
Category: appetizers-and-snacks
By Marie Medek Brenden

Tried to make coconut shrimp only to find out I had no coconut. This quickly thrown together hodgepodge of three recipes turned out to be a winner. Super sweet by itself, but even better with the marmalade dipping sauce. My 2- and 6-year-old were big fans, too!

Ingredients:
⅔ cup beer
½ cup masa flour
1  egg
2 tablespoons white sugar  (Optional)
1 ½ teaspoons baking powder
1 ½ cups sweetened corn-based cereal (such as Cap'N Crunch®), crushed
½ cup cornmeal
24  shrimp
3 cups oil for frying
½ cup marmalade
2 tablespoons deli-style Dijon mustard

Directions:
Line a baking sheet with waxed paper. Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl. Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs. Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.

Prep time: 10 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 24 shrimp

Calories: 329.4
Fat: 13 g
Saturated fat: 2 g
Carbohydrates: 45.9 g
Sugars: 23.2 g
Dietary fiber: 2.1 g
Protein: 7.2 g
Cholesterol: 67.4 mg
Sodium: 364.5 mg
Dallaspulla - Awesome Finnish Pastry


Ingredients:
butter, dry yeast, egg, salt, wheat flour, butter, egg, sugar, Quark, cream flour, cream cheese, granulated sugar, egg, orange zest, lemon zest, vanilla extract, unbleached all-purpose flour, confectioners' sugar, lemon juice, water

Directions:
Prepare filling by mixing ingredients into a smooth paste. Refrigerate until needed.
In a saucepan over low heat, warm the milk and butter to about 40C/104°F.
In a bowl, crumble the yeast into the warm milk and butter mixture. Add sugar, salt and egg. Mix together well until the yeast is dissolved.
Add flour gradually until the dough forms a ball. Add more flour only if it's still sticky and add only a little at a time.
Knead dough for about 5 minutes until smooth and elastic.
Place a towel over the bowl and let the dough double in a warm, draft-free place for about 30 minutes to 1 hour [warming the oven to ~40C/100F works very well as a proofing box].
Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll into a 16-inch x 12-inch (40cm x 30cm] rectangle.
Spread filling on the dough leaving a 1cm/.5in border on the far edge.
Beginning with long edge nearest you, roll dough into taut cylinder.
Firmly pinch seam to seal and roll cylinder seam-side down.
Very gently stretch and roll to cylinder of even diameter and 18-inch/45cm length; push ends in to create even thickness.
Using a sharp serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice 3,8cm/1.5in pieces from the rolls and place into a rectangular pan using a spatula.
Cover with a towel and allow to rise for about 30 minutes while the oven warms to baking temperature.
Make icing.
Bake in a pre-heated oven at 200-225C/390-435F for about 13-15 minutes.
Cut pulla apart and drizzle icing over the tops.
Try not to eat them all in one sitting. :].
Maui Girl's Mango Pie
Category: desserts
By mauigirl

If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus.....the sweetness of the mangoes reduces the need for added sugar.

Ingredients:
pastry for a double-crust 9-inch pie
4 cups peeled and sliced mango
½ cup white sugar
3 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1 tablespoon butter, cut into small chunks

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside. Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 354.7
Fat: 16.6 g
Saturated fat: 4.7 g
Carbohydrates: 50.1 g
Sugars: 24.8 g
Dietary fiber: 3.3 g
Protein: 3.2 g
Cholesterol: 3.8 mg
Sodium: 246 mg
Canadian Tea Biscuits
Category: bread
By Allie K

A delicious recipe with a mingling of melt-in-your-mouth flavor!

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup shortening
½ cup shredded Cheddar cheese
2 tablespoons chopped fresh chives
1 cup milk, or as needed

Directions:
Preheat oven to 425 degrees F (220 degrees C). Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough. Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds. Bake in the preheated oven until golden brown, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 biscuits

Calories: 312.1
Fat: 15.7 g
Saturated fat: 5.4 g
Carbohydrates: 34.5 g
Sugars: 2.1 g
Dietary fiber: 1.2 g
Protein: 8 g
Cholesterol: 13.1 mg
Sodium: 707.4 mg
Curried Chickpea Croquettes With Yogurt Sauce


Ingredients:
plain yogurt, of fresh mint, garlic clove, chickpeas, onion, curry paste, egg

Directions:
In a small bowl, blend yogurt, mint, and garlic.  Cover and refrigerate for 30 minutes.
Season with salt and pepper.
Preheat oven to 375°F.
In a large bowl, mix chickpeas, onion, curry paste, and egg.  Mash the mixture with a potato masher until blended but not smooth.
Add red peppers and oat bran, and season with salt and pepper to taste. Mix with a fork until ingredients are well combined.
Shape mixture into 8 patties and coat with chopped almonds.
Place patties on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes, turning patties halfway through the cooking.
Place each croquette on a bed of salad greens and serve with yougurt sauce.
Note: For a meal, serve each person 2 croquettes with buttered linguini, broccoli florets and yogurt sauce (this is just a suggestion, and you can always do something similar along this line].
Peanut Butter Chicken Skewers


Ingredients:
chunky peanut butter, white wine vinegar, soy sauce, lemon juice, brown sugar, chili powder, crushed red pepper flakes, ground ginger, garlic, boneless skinless chicken breasts, green onions

Directions:
Soak skewers in water for at least 1 hour.
Meanwhile, combine the next nine ingredients in a blender or food processor until smooth.
Pour mixture into a large plastic resealable bag.
Cut chicken into 1-inch strips; add to bag.
Close bag and refrigerate for at least 2 hours.
Trim tops off onions and cut in half.
Thread one piece of onion on each skewer.
Drain chicken, discard marinade.
Thread 2-3 pieces of chicken on each skewer and end with onion.
Grill, uncovered, turn every 3-5 minutes for 15-20 minutes.
Garlicky Vodka Alfredo
Category: world-cuisine
By Jackie Fernandez-Gonzalez

Garlic with a hint of vodka. What's not to love?

Ingredients:
1 (16 ounce) package penne rigate
1 tablespoon extra-virgin olive oil
7 cloves roasted garlic
½ cup butter
1 ½ cups heavy cream
¼ cup chicken stock
½ cup vodka
2 cups grated Parmesan cheese
½ cup grated Asiago cheese
kosher salt to taste
ground white pepper to taste
10 leaves fresh basil, torn or shredded

Directions:
Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Heat the oil in a large skillet over medium heat; cook the garlic in the oil about 3 minutes. Stir in the butter, cream, chicken stock, and vodka; bring to a simmer. Add the Parmesan cheese, Asiago cheese, salt, and pepper; stir. Mix the pasta into the sauce and stir to coat. Allow to simmer about 3 minutes more. Garnish with fresh basil to serve.

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

Calories: 1284.3
Fat: 80.2 g
Saturated fat: 47.2 g
Carbohydrates: 88.1 g
Sugars: 4.4 g
Dietary fiber: 4 g
Protein: 40 g
Cholesterol: 239.4 mg
Sodium: 1275.7 mg
Deluxe Japanese Fried Chicken


Ingredients:
chicken, flour, cornstarch, salt, soy sauce, sugar, eggs, baking soda

Directions:
Wash chicken and dry pieces with paper towel.
Mix all other ingredients and pour over chicken. Place in covered container and marinate in refrigerator overnight.
Deep fry.
Grilled Mozzarella and Tomato Skewers


Ingredients:
fresh mozzarella balls, plum tomatoes, plum tomatoes, fresh basil, olive oil, coarse salt, fresh ground black pepper

Directions:
Cut mozzarella in half, then into eight 3/4" slices.
Place ingredients on the skewers in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread.  Set aside while you make the sauce.
Mix all the sauce ingredients (everything following the skewers] together in a saucepan and warm for 1-2 minutes before serving.  You don't want the tomatoes to break down, but rather just to be warmed.
Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper.
Grill over high heat on both sides until the bread is lightly toasted and the cheese begins to melt, about 30-45 seconds per side.
Spoon the sauce onto 4 warm dinner plates.  Set the skewers neatly on top of the sauce, slide out the skewers and serve.
Old-Fashioned Apple Pie ( Splenda )


Ingredients:
baking apples, Splenda granular, cornstarch, cinnamon, nutmeg, salt

Directions:
Preheat oven to 425°F
Place one crust into a 9-inch pie pan.
Place sliced apples into a large mixing bowl and set aside.
Combine Splenda, cornstarch, cinnamon, nutmeg and salt in a small bowl.
Sprinkle mixture over apples and toss.
Spoon apple mixture into piecrust.
Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
Bake for 40-50 minutes or until the top crust is golden. Serve warm or chilled.
Pb and Jelly Bars!


Ingredients:
flour, sugar, baking powder, eggs, butter, margarine

Directions:
Heat oven to 375°F.
Combine flour, baking powder, and sugar; add in butter until gets crumbly.
Stir in the beaten eggs, until smooth.
Save 1/2 of mixture.  Press remaining dough into greased 9x13-inch pan.
Spread jelly over crust, evenly.
Sprinkle 1 cup peanut butter chips over jelly.
Crumble the other dough mixture over chips.
Bake for 30 to 35 minutes.  Remove from the oven and add remaining pb chips.
Let cool well before cutting into squares.
Ritz Cracker Casserole


Ingredients:
cream cheese, butter, milk, broccoli, cheddar cheese, mozzarella cheese

Directions:
In a medium-size saucepan put the cream cheese and butter, and cook over low heat, stirring frequently, until smooth.
Remove from heat.
Crush the Ritz crackers and place them in a bowl.
Add just enough milk to moisten the crackers and blend.
In a greased casserole dish layer 1/2 broccoli, 1/2 chicken, 1/2 grated cheeses, 1/2 crushed crackers and 1/2 cream cheese sauce.
Repeat the layers.
Bake in a 350F oven for 35-45 minutes, or until everything is hot and the cheese has melted.
This can also be made without the chicken.
Alouette Berries & Cream and Yogurt Parfait


Ingredients:
cheese, vanilla yogurt, almond granola, fresh raspberries, mint leaf

Directions:
Fold together the Alouette Berries & Cream and yogurt in a bowl.
Layer 1 tablespoons granola, 1 tablespoons cheese and yogurt mixture, and 1 tablespoons crushed raspberries in 4 parfait glasses.
Repeat layers two more times.
Garnish with raspberries and mint leaves.
Candied Orange Peel


Ingredients:
oranges, sugar, triple sec

Directions:
Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached, making sure there are no pieces of pulp stuck to them, (for looks only]. In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5-10 minutes], stirring constantly.
Cover pot and cook 10 minutes to steam down the sugar granules on the side of the pot, stirring every few minutes. Continue to simmer over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
Place the remaining 3 cups sugar on a sheet of waxed paper, I use a cookie sheet with a rim]. Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
Transfer the slices onto racks and let them air-dry (20 to 30 minutes].
In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
Spicy Teriyaki Grilled Wings


Ingredients:
honey, crushed red pepper flakes, chicken wings

Directions:
Mix honey, 2 tablespoons of Marinade and crushed red pepper in a large bowl. Set aside.
Place chicken wings in large resealable plastic bag. Add remaining Marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from Marinade. Discard any remaining Marinade.
Grill wings over medium heat 20 to 25 minutes or until cooked through, turning occasionally. Add wings to bowl with marinade mixture; toss to coat well. Sprinkle with additional crushed red pepper and sliced green onions before serving, if desired.
Deliciosa Salsa Verde
Category: appetizers-and-snacks
By eileen

Broiling the tomatillos gives this salsa a subtly smoky taste. If you are sensitive to spicy food, remove the seeds from the peppers. This salsa is perfect as both a dip for taco chips and to top enchiladas suizas.

Ingredients:
1 ½ pounds fresh tomatillos - husked, peeled, and halved
½ cup cilantro leaves
¼ cup chopped white onion
1  jalapeno pepper, diced
1  serrano pepper, diced
1  lime, juiced
⅛ teaspoon white sugar

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet. Broil in preheated oven until slightly charred, about 5 minutes. Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 8 servings

Calories: 32.1
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 6.2 g
Sugars: 3.8 g
Dietary fiber: 1.9 g
Protein: 1 g
Sodium: 2.6 mg
Homemade Pancake Mix
Category: breakfast-and-brunch
By deltasky

Everyone enjoys pancakes.

Ingredients:
5 cups all-purpose flour
1 ¼ cups powdered milk
¼ cup white sugar
¼ cup baking powder
1 tablespoon salt

Directions:
Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. Store mixture in an airtight container and use within 8 months.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 274.3
Fat: 4.1 g
Saturated fat: 2.3 g
Carbohydrates: 50.3 g
Sugars: 9.4 g
Dietary fiber: 1.4 g
Protein: 8.9 g
Cholesterol: 12.9 mg
Sodium: 1119.5 mg
Low-Fat Skillet "lasagna"


Ingredients:
diced tomatoes, red wine, water, olive oil, onion, salt, garlic cloves, dried oregano, dried basil, dried thyme, red pepper flakes, lean ground turkey, rotini pasta, tomato sauce, parmesan cheese, ground black pepper, fat-free ricotta cheese, fresh basil, parmesan cheese

Directions:
Pour tomatoes and juices into a 4-cup measure. Add wine, and enough water to come up to 4 cups.
Heat oil in a 12" non-stick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt; cook until onion begins to brown, about 5 minutes. Add garlic and red pepper flake. Crush dried herbs in the palm of your hand and add them as well. Stir well until fragrant, about 30 seconds. Add meat and cook, breaking apart, until no longer pink, about 4 minutes.
Scatter pasta over the top but do not stir. Pour diced tomatoes with juices and tomato sauce. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.
Remove from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining Parmesan and serve.
Crock Pot Texas Beef Barbecue


Ingredients:
boneless sirloin tip roast, water, white vinegar, ketchup, Worcestershire sauce, brown sugar, salt, ground mustard, paprika, chili powder, pepper

Directions:
Cut roast in half and place in crockpot.
Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings and pour over roast.
Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat and shred with forks and return to slow cooker and heat through.
Spoon 1/2 cup meat mixture onto each roll.
Muffuletta


Ingredients:
Olive Salad (Primarily for Muffuletta]
mortadella
mozzarella cheese
provolone cheese

Directions:
Slice loaf horizontally.
Brush inside with "juice" of the Olive Mix.
Lay 1/2 cup of olive salad on the bottom slice of bread.
Then 1 cheese.
Then the meats.
Then the other cheese.
Lay 1/2 cup of the olive salad on top of it all and top with the other slice of bread.  Press down hard.
It is best if you let it sit for an hour or so before eating.
If you are eating it right away, you might want to heat it.  If you heat it, you might want to build both halves and put the meat first, then cheese.  This will allow the cheese to melt nicely.  You can heat in a hot over or broil carefully and not too close to the flame.  Bring out of the oven and marry the 2 halves.  Press down hard.
If round, cut in quarters and share.  It will feed 4 light eaters.  2 big eaters.  Hopefully you don't eat it all yourself in one sitting.
History:  The muffuletta was created in the early 1900's when the Farmers' Market was in the same area as the grocery. Most of the farmers who sold their produce there were Sicilian. Every day they used to come  grocery for lunch. They would order some salami, some ham, a piece of cheese, a little olive salad, and either long braided Italian bread or round muffuletta bread. In typical Sicilian fashion they ate everything separately. The farmers used to sit on crates or barrels and try to eat while precariously balancing their small trays covered with food on their knees. My father suggested that it would be easier for the farmers if he cut the bread and put everything on it like a sandwich; even if it was not typical Sicilian fashion. He experimented and found that the thicker, braided Italian bread was too hard to bite but the softer round muffuletta was ideal for his sandwich. In very little time, the farmers came to merely ask for a "muffuletta" for their lunch.