xiaoxl/recipe_data huggingface dataset:
Easy Chiles Rellenos Casserole


Ingredients:
evaporated milk, all-purpose flour, whole green chilies, cheddar cheese, monterey jack cheese, tomato sauce

Directions:
Preheat oven to 350 degrees F.
Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil.
In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend.
Place half the chiles in the casserole dish, and cover with half of the egg mixture.
Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles.
Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce.
Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each] on top of the rellenos.
Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted.
Allow to rest 5 minutes or so before slicing into servings.
Guava Jam


Ingredients:
sugar, water, guavas

Directions:
Boil sugar and water until it spins a thread (238F].
Halve guavas and remove pits; cook in a little water until soft enough to put through a sieve.
Strain and add to syrup.
Cook until thick.
Pour into hot sterilized jars and seal.
Low Fat Crock Pot Mexican Cheesy Chicken With Black Beans


Ingredients:
boneless skinless chicken breasts, black beans, corn, salsa, fat free cream cheese, nonfat sour cream

Directions:
Place all ingredients except cream cheese and sour cream in crock pot., Cook on low 6 hours or on high 4 hours., Last 45 minutes add sour cream and cream cheese.
Tomato and Roasted Red Pepper Soup


Ingredients:
extra virgin olive oil, garlic clove, diced tomatoes, red wine vinegar, salt

Directions:
Broil the red peppers, turning them so they blacken on all sides.  Once they’re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they’re cool enough to handle (about 30 minutes].  Peel, seed, and roughly chop them.
Warm the olive oil in a thick-bottomed pot over medium heat.  Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
Finely chop the garlic, add to the pot, and cook for 2 minutes.
Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt.  Cook for 10 minutes.
Add the chicken stock.  Puree with a stick blender until smooth, and simmer for 15 more minutes.
Hoisin Beef (Brisket)


Ingredients:
beef brisket, white vinegar, ground ginger, white pepper, salt, hoisin sauce, garlic, red onions

Directions:
Two hours before roasting the brisket; rub the vinegar over all sides of the meat, wrap in plastic wrap and refrigerate.
Preheat oven to 325F; line roasting pan with aluminum foil.  Score top and bottom of meat with diagonal cuts, creating one inch diamond marks.  Mix together the ginger, white pepper and salt; rub on both sides of meat.  Place meat in pan and roast for 15 minutes.
Mix together sauce, garlic and onion; turn meat over in pan, baste top and sides of meat with sauce mixture making sure to get sauce into score marks.  Return to oven for 30 minutes; turn over meat, baste and roast for another 30 minutes for medium-rare.  For medium; repeat turn and baste process, roast for 30 minutes more.  For medium-well; repeat turn and baste process, roast for 30 minutes more.
Remove meat to cutting board; rest for 5 minutes before slicing; spoon sauce from roasting pan over meat.  Serve with fried rice; when making rice, add one teaspoon of Hoisin sauce for every three servings to boost the flavor.
Vichyssoise Cream of Leek


Ingredients:
leeks, onion, potatoes, butter, chicken broth, salt, pepper

Directions:
In a 2 qt glass casserole place leeks,onions and butter., Cook in microwave uncovered 4 minutes,stirring once., Add chicken broth and potatoes., Cook uncovered 20 minutes stirring once., Using and electric whisk or blender, puré mixture until smooth., Add cream and heat 1 minute.
Garlic & Lemon Roast Chicken Thighs


Ingredients:
garlic, fresh lemon juice, Worcestershire sauce, salt, chicken thighs

Directions:
Puree garlic, lemon juice, Worcestershire sauce& salt., Combine marinade and chicken in a plastic bag., Marinade at room temperature for 15 minutes., Arrange chicken on greased rack in a broiler pan., Roast chicken at 425 for 25-35 minutes  until cooked.
Omega Monster Muffins


Ingredients:
flax seeds, dates, hot water, stevia, vanilla, canola oil, brown sugar, buttermilk, flour, cocoa powder, baking powder, baking soda, salt, bittersweet chocolate chips, walnuts

Directions:
Preheat the oven to 375°F and grease or line a 12-cup muffin pan.
In a small bowl, whisk together flaxseed, chia seed and coffee. Let stand 5 minutes.
Combine the bran, dates and hot water in a small dish and let stand until needed.
Microwave the kale 3 minutes with a tablespoon of water until thawed and cooked down slightly. Add to a food processor or blender with soaked seed mixture, xylitol, vanilla, and oil and puree completely.
Pour kale mixture into a large bowl and add the brown sugar and buttermilk. Beat in well.
Whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
Add the dry mixture to the wet ingredients and stir just to combine, then add bran mixture, chocolate chips and walnuts and fold in gently to incorporate.
Bake 25-30 minutes.
Immediately turn out onto a rack to cool completely.
Hamburger Wontons


Ingredients:
mushroom, onion, olive oil, cheddar cheese, wonton wrappers

Directions:
Saute mushrooms and onions in olive oil.
Add chopped hamburger patties and cheese; mix.
Roll in wonton wrappers.
Fry until golden.
Basic Barbecue Rub


Ingredients:
paprika, chili powder, sea salt, granulated sugar, ground cumin, ground coriander, black pepper, garlic powder

Directions:
Blend all the ingredients together and store in a small container. Ue when ready to barbecue.
Variations (adding to the dry rub above]:.
Mustard and thyme:.
Add 4 tbsp Compliments Honey & Garlic mustard, and 2 tbsp of fresh thyme leaves. It is good for fish, poultry, meats, potatoes, and vegetables.
Mediterranean:.
Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic. Good for grilling vegetables, meat and seafood.
Coffee and cocoa:.
Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix. It's good with beef, pork, game and poultry.
Maple:.
Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup. Good with pork, salmon, poultry, apples, pears, and squash.
Spring Salad with Fennel and Orange
Category: salad
By Chef4Six

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Ingredients:
¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel  bulb, thinly sliced
1  orange, peeled and segmented
½  red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Directions:
Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 8 servings

Calories: 158.3
Fat: 8.7 g
Saturated fat: 1 g
Carbohydrates: 19.7 g
Sugars: 13.9 g
Dietary fiber: 2.9 g
Protein: 2.5 g
Sodium: 18.9 mg
Mediterranean Chicken Medley with Eggplant and Feta
Category: meat-and-poultry
By Anonymous

Low-calorie, low-carb dinners can be absolutely delicious if done right! This one is full of color, flavor, and texture. I make this one often and it is always a hit! Hope you will enjoy as well.

Ingredients:
⅓ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 pinch salt and ground black pepper to taste  (Optional)
2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced
3 tablespoons olive oil, or more as needed
1 tablespoon butter
1  eggplant, chopped
1  red onion, chopped
1  zucchini, chopped
1  red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
2 tablespoons dill paste
½ cup crumbled feta cheese
diced dill to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use. Dip sliced chicken into the flour mixture to coat both sides. Place on a plate. Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant. Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese. Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 348.9
Fat: 19 g
Saturated fat: 5.8 g
Carbohydrates: 21.7 g
Sugars: 5.5 g
Dietary fiber: 4.4 g
Protein: 22.9 g
Cholesterol: 76.8 mg
Sodium: 429.7 mg
Spare Ribs With Sauerkraut


Ingredients:
sauerkraut, shortening, white wine, water, onion, apple, potato, bay leaf, whole cloves, salt

Directions:
Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.
In a large Dutch oven sauté the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally.
Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.
Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of sugar.
Martha's Vegetable Beef Soup
Category: soups-stews-and-chili
By Darby “SilverSprite2004” Kenne

The perfect cold-weather soup: Easy, and so tasty. My family has served this on Christmas night for years.  It doubles easily and freezes well. For a meatier soup, double the ground beef.

Ingredients:
½ pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 (10 ounce) package frozen mixed vegetables
¼ cup dry onion soup mix
1 teaspoon white sugar

Directions:
In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat. Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 183.7
Fat: 10.5 g
Saturated fat: 4.2 g
Carbohydrates: 14.8 g
Sugars: 4.7 g
Dietary fiber: 3.2 g
Protein: 9.1 g
Cholesterol: 32.2 mg
Sodium: 582.9 mg
Layered Mocha Cheesecake


Ingredients:
butter, instant coffee granules, instant coffee granules, boiling water, ground cinnamon, cream cheese, sugar, flour, eggs, vanilla extract, butter, chocolate-covered coffee beans

Directions:
Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a  microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.
Heavenly Sweet Potato Pie


Ingredients:
sweet potatoes, skim milk, sugar-free maple syrup, vanilla, nutmeg, egg substitute

Directions:
Boil sweet potatoes until soft.
Mash potatoes in a large-mixing bowl.
Combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg.
Mix well.
Spray 9-inch pie pan with non-fat cooking spray.
Pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean.
Beatlejuice


Ingredients:
Amaretto, vodka, cranberry juice

Directions:
Pour all ingredients into a shooter glass in the order given., 1,2,3 down!
Ground Meat Substitute


Ingredients:
brown rice, lentils, paprika, olive oil, oats, whole wheat flour

Directions:
Stir together the rice, lentils and seasonings in a large saucepan. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer for 20-30 minutes until the rice is beginning to soften. (You don't want to fully cook the rice.] Drain off any remaining water. (After about 27 minutes, all of my water was absorbed and my rice was cooked to the right consistency.].
Remove the saucepan from heat and stir in the olive oil, oats and flour. Turn the "meat" mixture into a lightly sprayed 9x13 casserole dish. Spread the mixture evenly.
Cook at 300 degrees F for about an hour, turning every 15 minutes. (Toward the end of the cooking time the top will begin to get a little crunchy so turning while it's cooking is important.].
We've enjoyed this cooked on tortilla chips, mixed with penne and mushroom stroganoff, mixed with rice and wrapped in tortillas. Basically, use it whenever you'd eat ground beef but you want a vegetarian twist.
Southwestern Smoked Sausage Stew


Ingredients:
black beans, kielbasa, curry powder, paprika, chili powder, black pepper, Tabasco sauce

Directions:
Combine everything in a crock pot., Heat on low for 6-8 hours., Enjoy!, If you like it as a soup instead, just don't drain the vegetables.
Quick Bean and Bacon Soup


Ingredients:
bacon, sweet onion, water, ground black pepper

Directions:
In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon].
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water] .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
Bulk KFC Extra Crispy Seasoning (Copycat)


Ingredients:
Bulk KFC Original Recipe Seasoning (Copycat]
cornflour
masa harina
black pepper
Accent seasoning
garlic powder
onion powder
baking soda
paprika
ground turmeric

Directions:
NOTES: YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR] IN PLACE OF CORN FLOUR. YOU MAY USE 3/4 TEASPOON LEMON PEPPER IN PLACE OF 3/8 TEASPOON CITRIC ACID. (STEP ONE]: MEASURE all ingredients into large resealable container or a Ziploc bag.
BREAK up any clumps if present, by hand or using the back of a spoon.
SEAL the container.
SHAKE container to mix well.
STORE container sealed and store in a cool dry place.
WHEN ready to use, measure 1/2 level cup of this mixture plus 3 3/4 cups unbleached bread flour and 1/4 cup packed cornstarch into a large bowl.
WHISK the seasoned flour well until thoroughly blended.
FOLLOW link to Recipe #433557 for complete brining, preparation and frying instructions (skipping its STEP #2 since you've already done this].
SERVE.
ENJOY!
Eggs Benedict Cups


Ingredients:
eggs, ham, swiss cheese, heavy cream, parmesan cheese

Directions:
preheat oven to 450 degrees f.
Spray muffin tins with nonstick cooking spray.
Place 1 ham slice in each tin like a nest.
Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
Crack one egg over each.
Pour about a tablespoons of heavy cream over each.
Sprinkle each with a little parmesan cheese to taste.
Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.]
Remove and rest 5 minutes.
Serve on toasted English muffins.
Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.
Crispy Beer Batter Fish & Chips
Category: seafood
By Chef John

Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Ingredients:
1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

Directions:
Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use. Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top. Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off. Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

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

Calories: 503.1
Fat: 22.1 g
Saturated fat: 3.6 g
Carbohydrates: 42.7 g
Sugars: 1 g
Dietary fiber: 1.4 g
Protein: 27.3 g
Cholesterol: 66.3 mg
Sodium: 590.6 mg
Pan Seared Salmon II
Category: main-dish
By Eliza

A fun, and zesty way to cook spicy SALMON!

Ingredients:
1 teaspoon butter
4 (4 ounce) fillets salmon
2 teaspoons vegetable oil
½  red bell pepper, diced
½  yellow bell pepper, diced
2 teaspoons garlic, finely chopped
1  lemon

Directions:
In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside. In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside. In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets.  Place the cooked peppers on top of the filets. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 224.8
Fat: 14.2 g
Saturated fat: 3.2 g
Carbohydrates: 5.2 g
Sugars: 1 g
Dietary fiber: 1.7 g
Protein: 20 g
Cholesterol: 57.7 mg
Sodium: 62.4 mg
Icebox Cookie Cheesecake


Ingredients:
chocolate graham cracker crumbs, sugar, butter, cream cheese, sugar

Directions:
Combine chocolate graham cracker crumbs, 1/2 c sugar and 12 T of melted butter. Press into a 13 x 9-in pan. Chill.
Whip the whipping cream until stiff peaks form; refrigerate.
In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 1/3 cup sugar; blend thoroughly. Fold in the broken Oreos along with the chilled whipped cream.
Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight.
Peppery Brown Sugar Salmon


Ingredients:
salmon fillets, brown sugar, onion powder, lemon pepper seasoning, cracked black pepper, butter

Directions:
Preheat oven to 425°F.
Pat the salmon fillets dry.
Brush with melted butter.
Combine the seasonings in a small bowl and mix.
Sprinkle the seasonings over the salmon and press down gently.
On a lightly greased baking sheet, bake for 20-25 minutes. I typically line the baking sheet with foil for easy cleanup.
Salsa Perfecto


Ingredients:
garlic cloves, cilantro, onion, roma tomato, diced tomatoes, salt

Directions:
Throw garlic, jalapeños, and cilantro in a food process and blend til pretty smooth.
Toss in onions and blend til pretty smooth again.
Throw in fresh tomatoes and chop til no big chunks of tomato.
Transfer mixture to the bowl in which you'll keep it.
Dump in all canned tomatoes and blend with an immersion blender until desired consistency.
Mix in salt and refrigerate for an hour. Taste and salt to taste.
Grammie Bea's Crisco Yellow Cake


Ingredients:
flour, salt, sugar, baking powder, milk, eggs, vanilla

Directions:
Mix thoroughly by hand 300 strokes or 2 minutes at med. speed with mixer. Scrape bowl frequently during mixing.
Add eggs and vanilla, and again mix by hand 300 strokes, or 2 minutes at med speed with mixer.
Pour batter into greased and floured 9x13" or two 9" round pans, and bake in 350 oven.
Bake 9" layer pans 30-35 minutes.
Bake 9x13" pan 40-45 minutes.
Let cakes cool for 10 minutes in layer pans, then remove onto a cooling rack until cool.
If you use the 9x13" pan keep the cake right in the pan and frost when cool.
Dave's Killer Whole Wheat Bread


Ingredients:
whole wheat flour, sugar, instant yeast, instant yeast, water, molasses, canola oil, whole wheat flour, vital wheat gluten, salt

Directions:
Sponge:
In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to a small saucepan and bring up to 120 degrees.  Add the mixture to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.
Dough:
Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops. You should have a nice, smooth dough.  Note that KitchenAid stand mixers do not recommend using the dough hook higher than speed 2 for about 5 minutes.
Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.
Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.