xiaoxl/recipe_data huggingface dataset:
Terrific Turkey Chili
Category: soups-stews-and-chili
By big surprise

Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this.

Ingredients:
3 tablespoons vegetable oil, divided
1 ½ pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1  green bell pepper, diced
3  medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese

Directions:
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with   mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 506.4
Fat: 31.9 g
Saturated fat: 13.3 g
Carbohydrates: 24.1 g
Sugars: 7.5 g
Dietary fiber: 5.5 g
Protein: 34.7 g
Cholesterol: 124.8 mg
Sodium: 1521.4 mg
Strawberry - Papaya Chia Jam


Ingredients:
strawberries, papayas, lime juice

Directions:
In a pot, mash together the strawberries, papaya, coconut water, lime juice and pectin.
Bring mixture to a full rolling boil that cannot be stirred down.
Add the sugar and chia seeds and return mixture to a full rolling boil.
Boil hard 1 minute, stirring constantly. Remove from heat and pour into jars.
Chocolate Chip Cookies


Ingredients:
shortening, white sugar, brown sugar, vanilla, eggs, flour, baking soda, salt, walnuts

Directions:
Mix shortening, white sugar and brown sugar.
Add & mix vanilla and two eggs. Beat the eggs in a separate bowl before adding to mixture.
Add & mix flour, baking soda and salt.
Add & mix diced walnuts and milk chocolate chips.
Grease cookie sheet. Drop spoonfuls of cookie dough onto the cookie sheet. Bake at 375 degrees. Bake for 10 to 13 minutes or until done.
Fresh Vegetable Medley


Ingredients:
red bell pepper, green bell pepper, orange bell pepper, yellow bell pepper, green onion

Directions:
Wash and cut tops of of the bell peppers., Cut in half and wash out seeds., Dice all of them up and mix them together in a bowl., Wash and cut ends off the green onions., Chop them up and add to peppers mixture., Store in airtight container until ready to use.
Mediterranean Inspired Baked Granola Cereal (Vegan)


Ingredients:
fine sea salt, cinnamon, cardamom, allspice, tahini, maple syrup, vanilla extract, dates, unsweetened coconut

Directions:
NOTE: If you only have rolled oats, you can make them instant by pulsing them in a food processor or blender until coarsely chopped.
Pre-heat oven to 325ºF. Place a rack in the middle of the oven. Line a 12” x 17” metal cookie sheet with parchment. Not recommended for glass bakeware.
In a large bowl, mix together instant oats, chopped nuts, salt and spices.
In a microwave safe cup, microwave tahini for 20 seconds to warm. In a small bowl, stir together warm tahini, maple syrup and extract. The dates will be added after the granola has baked. **We prefer a less sweet granola, so 1/2 cup of maple syrup is just sweet enough. You can go up to 2/3 cup of maple syrup if you prefer a slightly sweeter granola.
Add the tahini mix to the oat/nut/spices and stir until well combined and all the oats have been coated. Place the mixture onto the parchment lined baking sheet in an even layer.
Bake for 30-35 minutes stirring at least once mid bake. Remove when the granola is toasty brown.
When the granola is done, remove the pan to cooling rack. Let the granola completely cool on the pan. When cooled, mix in the dates and shredded coconut if using. Store in an airtight container.
The granola will continue to harden and intensify in flavor over the next 8 hours. Don’t worry that the granola doesn’t taste too sweet or crunchy right out of the oven or immediately after cooling.
Enjoy!
Pol Roti (Coconut Roti/Indian Flatbread)


Ingredients:
refined flour, coconut, onions, water, green chilies, margarine, salt

Directions:
In a bowl, mix together the flour, coconut and salt.
Add some water.
Grease your palm with a little butter.
Then, mix the batter well to form a dough.
(The idea behind greasing your palms is to avoid the batter from sticking to your palms].
Add chillies and onions.
Mix well.
Divide the dough into 6-8 equal sized balls.
Then, using a rolling pin, on a floured board, roll out each ball into a round roti.
Heat a flat pan (tawa].
Put the roti on it in the middle of the pan.
When one side is cooked, turn it and cook the other side until light brown specs appear on either side.
Remove from pan.
Serve hot with Pol Sambhar (recipe posted separately].
Tamale Pie


Ingredients:
soymilk, vinegar, chili beans, cornmeal, baking soda, salt

Directions:
Preheat oven to 400°F.
Combine the soymilk and vinegar and let stand 5 minutes or more.
Heat the beans until very hot, then pour into a 9- x 12-inch baking dish.
Mix the dry ingredients in a large bowl, and add the soymilk mixture and oil. Stir just to mix, then pour over the hot beans, and bake until the bread is set and golden brown, about 30 minutes.
Baked Chicken, Potato, and Bacon Casserole
Category: main-dish
By Tanja A

How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.

Ingredients:
nonstick cooking spray
6 slices bacon
4 pounds Yukon Gold potatoes, cut into wedges
2 pounds boneless chicken thighs
sea salt and ground black pepper to taste
⅓ cup olive oil
1 tablespoon dried thyme
1 tablespoon dried rosemary

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish. Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch casserole

Calories: 362.7
Fat: 16.2 g
Saturated fat: 3.6 g
Carbohydrates: 33.2 g
Dietary fiber: 3.2 g
Protein: 21.2 g
Cholesterol: 62.1 mg
Sodium: 222.4 mg
Shredded Chicken Tacos


Ingredients:
tomatoes, red onion, lime juice, fresh cilantro, salt, olive oil, chicken breast, tomato sauce, vinegar, ground pepper, salt, adobo seasoning, garlic clove, water, romaine lettuce, tortilla

Directions:
Begin by mixing together the 2 tomatoes diced and seeded, 1/4 diced red onion, 1 diced jalapeno pepper, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt, to make the pico de gallo.
Next, heat a pan  brown 1lb chicken breast in 1 tbsp olive oil for about 3 min each sides.
Add 16 oz of tomato sauce, 2 tbsp vinegar, 1 tsp ground pepper, 1/2 tsp salt, 1 tbsp taco seasoning, 1 tbsp el mexicano carne asada seasoning, 1 tbsp adobo seasoning, 1 minced garlic clove, and 1/2 cup of water to the pan with chicken.
allow the chicken to cook covered on medium, to medium low heat or 20minutes.  Once done shred the chicken in the pan with two forks.
Taking your tortillas fill with the finished chicken, pico de gallo, romaine lettuce, and cheese.
Lemon Grilled Salmon


Ingredients:
salmon, dill weed, lemon-pepper seasoning, salt, garlic powder, brown sugar, soy sauce, lemon juice, onion

Directions:
Combine all ingredients and pour over 1 – 1½ lb. salmon.
Refrigerate for 1 hour.
Fry the salmon in the marinade for 6-8 minutes each side until fish flakes easily with a fork.
Pineapple/carrot Tropical Cupcakes


Ingredients:
all-purpose flour, baking soda, ground cinnamon, salt, granulated sugar, vanilla extract, eggs, carrots, pecans, walnuts, orange zest, light cream cheese, icing sugar, vanilla extract, sweetened flaked coconut

Directions:
Prepare 18- 2 3/4" diameter by 1 1/4" deep muffin cups by lightly greasing with a vegetable oil, or line with paper cup liners.
CUPCAKES: In a large bowl, combine flour, baking soda, cinnamon and salt; mix well.
In another large bowl, combine sugar, oil and vanilla; beat well.
Add eggs, one at a time, beating well after each addition.
Stir in pineapple including juice, carrots, nuts and orange zest.
Stir in flour mixture, half at a time until just combined (DO NOT OVERBEAT.] Preheat oven to 350 degrees F.
Spoon batter equally into 18 prepared muffin cups.
Bake in preheated 350 degrees F oven about 20 minutes or until top springs back when lightly pressed with fingers.
Remove cupcakes from pan and let cool completely on wire racks.
These muffins can be made ahead and stored in a container with a tight fitting lid for up to 2 days.
CREAM CHEESE FROSTING: In a medium bowl, beat cream cheese until smooth.
Gradually add and beat in icing sugar and vanilla extract.
Beat until it is of spreading consistency.
Put coconut on a plate.
Spread each cupcake with about 4 teaspoons of frosting mixture.
Then gently dip top of muffin into coconut to coat.
Sprinkle with extra coconut if desired.
Serve immediately or store in the refrigerator in a container with a tight fitting lid for up to 4 hours.
VARIATION: For mini cupcakes, spoon batter into 36 greased 1 3/4- inch diameter by 1- inch deep mini muffin pans.
Bake in preheated 350 degrees F oven for 15 minutes.
Apply frosting as noted above.
Carrot and Parsley Omelet


Ingredients:
carrot, caraway seed, harissa, garlic cloves, salt, pepper, eggs, eggs, fresh flat-leaf parsley, extra virgin olive oil

Directions:
Preheat oven to broil.
Steam or cook carrots in boiling salt water until tender.  About 20 minutes to get carrots tender.
Mash with fork or using a food processor, coarsely puree. Stir in ground caraway seeds, harissa, garlic, add salt and pepper to taste. Mix well.
In a medium bowl beat fresh eggs with a 1/2 teaspoon salt. Stir in carrot mixture, hard cooked eggs and parsley.
Over medium heat, heat olive oil in a 10 inch oven proof non-stick skillet.  Drop a bit of egg mixture in to skillet, if it sizzles, pan is hot enough to add egg mixture.  Let cook 4 to 5 minutes, until it has set on the bottom and starts setting on top of the egg mixture.
Put in broil and broil for 3 to 4 minutes. It should be lightly brown and fluffy.
May slide onto platter and serve or serve from skillet.
Chicken and Dressing Casserole
Category: main-dish
By Sara Wahnsiedler Perry

I got this recipe from a friend, and my whole family loves it - not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken.

Ingredients:
1 (4 pound) whole chicken, deboned and cut into bite size pieces
½ cup butter
1 teaspoon dried sage
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of celery soup
2 ½ cups water

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken. Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 968.9
Fat: 65.6 g
Saturated fat: 23.8 g
Carbohydrates: 30.2 g
Sugars: 3.4 g
Dietary fiber: 1.4 g
Protein: 61.2 g
Cholesterol: 274 mg
Sodium: 1298.4 mg
SAVOURY POTATO CAKE


Ingredients:
potato, butter, nutmeg, eggs, milk, parmesan cheese, salt, black pepper, mozzarella cheese, ham, parmesan cheese, butter

Directions:
preheat oven to 180 Celsius  grease a 24 cm springform tin.
peel then boil the potatoes in salted water. drain and mash well with a potato masher. move to a large bowl.
add a pinch of nutmeg and the 50 g  butter. stirring until the butter has melted.
add eggs 1 at a time, stirring well after each addition.
add the salami, 80 g of parmesan, milk and salt and pepper to taste.
place half the potato mix into the springform tin and top with the mozzarella cheese and shredded ham. top with the rest of the mix.
sprinkle liberally with the breadcrumbs and  the 1/3 cup  parmesan cheese. dot with the butter.
cook for 45 - 50 minutes or util nicely brown on top.
remove from oven and let sit for 10 minutes.
serve as a side with meat and gravy and vegetables of choice.
The Best Cinnamon Rolls
Category: bread
By Angie's Online Recipe Review

This is the result of a long line of experimenting and tweaking a cinnamon roll recipe I got the first time I went to the United States. I hope you enjoy it!

Ingredients:
1 cup milk
1 tablespoon white sugar
1 tablespoon active dry yeast
½ cup white sugar
6 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
4 cups all-purpose flour, or more as needed
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup packed brown sugar
6 tablespoons unsalted butter, softened
2 ½ tablespoons ground cinnamon
2 cups powdered sugar
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
½ teaspoon pure vanilla extract
⅛ teaspoon salt

Directions:
Pour milk into a microwave-safe bowl and heat in the microwave until warm but not hot to the touch, 45 to 60 seconds. It should be about 105 degrees F (41 degrees C). Pour into the bowl of a standing mixer. Add 1 tablespoon sugar and yeast to the warm milk. Stir and let sit (proof) until foamy, about 5 minutes. Add 1/2 cup sugar, melted butter, eggs, and vanilla extract; stir with a dough hook until combined. Add 4 cups flour, sea salt, and cinnamon; stir with the dough hook, starting on low speed and gradually increasing to high speed, until a large ball of smooth and slightly tacky dough is formed. Add 1 tablespoon flour at a time if dough seems too sticky, until a smooth ball is formed. Transfer dough to a floured surface and knead with your hands until smooth and elastic, 3 to 5 minutes. Form into a ball and place inside a greased bowl. Cover the bowl with a warm, damp towel and let dough rise in a warm place until doubled in size, about 1 hour. While the dough is rising, combine brown sugar, softened butter, and cinnamon for the filling in a small bowl until uniform throughout. Set aside. Gently press the gas out of the dough and transfer to a large, floured work surface. Roll the dough into a 24x12-inch rectangle, about 1/4-inch thick. Spread the filling over the dough with greased hands or a greased spatula. Roll up the dough and cut into 12 equally sized rolls, about 2-inches long. Line a 9x13-inch glass baking dish with lightly greased parchment paper. Place cinnamon rolls in the prepared baking dish in 4 rows of 3, evenly spaced. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown, 18 to 20 minutes. While the rolls are baking, beat together powdered sugar, cream cheese, softened butter, vanilla extract, and salt for frosting. Keep at room temperature while rolls bake. Spread frosting on warm rolls. Let cool before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 12 cinnamon rolls

Calories: 570.4
Fat: 23.6 g
Saturated fat: 14.4 g
Carbohydrates: 83.3 g
Sugars: 48.9 g
Dietary fiber: 2.2 g
Protein: 8.1 g
Cholesterol: 93.9 mg
Sodium: 255.1 mg
Roasted Chicken Burritos


Ingredients:
tortillas, boneless skinless chicken breasts, red bell peppers, onions, fresh mushrooms, canola oil, cheese, salsa

Directions:
Preheat oven at 350°F  Place an oven rack in the middle.
Cut the chicken and bell pepper in fine slices.  Cut the onions in rings.
In a non stick skillet, roast the chicken in a little bit of oil until cooked through and golden.  Set aside.
In the same skillet, cook the bell pepper and onion in a little bit of oil about 5 minutes.  Set aside.
Brown the mushrooms at high heat.  Set aside.
Put the tortillas on a working sheet.  In the center, put salsa from top to bottom.
Then put the chicken, bell pepper, onions, mushrooms.  Sprinkle with grated cheese. Flip the sides until both sides touch.  Put wet toothpicks in the tortillas to keep them closed.
On a baking sheet, put the tortillas and put in over, on the middle rack.  Cook about 20 minutes until cheese begins to melt and tortillas are a little bit golden.
Remove from the oven and remove the toothpicks.  Sprinkle with cheese and put back in oven under the broil a few minutes until the cheese is golden.
Normandy-Style Pork Tenderloins


Ingredients:
ground cumin, butter, calvados, half-and-half, milk, cornstarch, parsley

Directions:
Slice the pork tenderloins on a diagonal about 3/4 inch thick to make medallions.  Season with salt and pepper, the with the cumin.  Melt the butter in a non-stick skillet over low heat.  Add the pork medallions and cook slowly until just cooked through (do not overcook or the medallions will be tough].  Remove the pork from the skillet, and keep warm, covering with foil.
Add the Calvados to the skillet and with a wooden spoon scrape up any bits at the bottom.  Bring to a boil and add the half and half.  Stir the cornstarch into the cold milk, and add to the sauce, and bring to a simmer while stirring to thicken the sauce.  Adjust the seasonings with salt and pepper, if necessary.  Put the pork medallions back in the skillet just long enough to warm them up, and then fan them  out on a preheated serving plate, spooning the sauce over them.  Garnish with chopped parsley.
Like Buttah! Grilled Pork Riblets With Homemade BBQ Sauce


Ingredients:
ketchup, vinegar, light brown sugar, garlic powder, ground black pepper

Directions:
Mix ketchup, garlic powder, pepper, brown sugar and vinegar. Adjust to taste. Set aside.
Pre heat oven to 250.
Spinkle both sides of riblets with ground sea salt and pepper.
wrap in a single layer in heavy foil, making sure that all sides and sealed.
Cook in oven 2.5 - 3 hours.
Take out of oven and remove foil.
Pre heat grill to medium.
Place riblets on grill and grill on both sides until dry, about 2 minutes per side (the sauce will not stick otherwise].
Slather with BBQ sauce and continue grilling until sauce is think and carmelized.
Ranch Chicken Tacos
Category: world-cuisine
By Joan Dredge

A great change from regular Mexican style tacos. A cool summer dinner, made quick with leftover rotisserie chicken. Naturally you can use any type of chicken cooked the way you like; just be sure to shred it for real tacos.

Ingredients:
½ cup ranch dressing
¼ cup reduced-fat sour cream
1 (1 ounce) packet taco seasoning mix, divided
1 tablespoon mild chunky salsa
2 cups shredded rotisserie chicken
8 (6 inch) corn tortillas
shredded lettuce
1  tomato, chopped
4  green onions, sliced
1 (4 ounce) can sliced black olives
1  avocado - peeled, pitted and diced  (Optional)
1 cup shredded Colby-Monterey Jack cheese

Directions:
Combine ranch dressing, sour cream, 1 teaspoon  , and salsa in a small bowl. Cover and refrigerate until serving. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

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

Calories: 716.7
Fat: 49 g
Saturated fat: 15.3 g
Carbohydrates: 40.3 g
Sugars: 4.9 g
Dietary fiber: 8.7 g
Protein: 30.7 g
Cholesterol: 101.3 mg
Sodium: 1419 mg
Curried Mango - Trinidad


Ingredients:
green mangoes, curry powder, water, garlic cloves, salt, sugar, mixed spice

Directions:
Cut mango lengthwise through the seed into 6 or eight pieces.
Discard inner part of seed. Wash and set aside.
Mix curry powder in 1/2 cup water to make a paste.
Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
Add mangoes and stir to coat with curry.
Add remaining water, garlic, salt sugar and hot pepper.
Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
Taste mango and add more sugar if mangoes are too tart.
Sprinkle with anchar massala and stir well.
Remove from the heat.
Adjust salt and pepper.
Wild Grape Wine


Ingredients:
grapes, sugar, water

Directions:
Choose ripe Wild Grapes, Pick them in clusters on the stems, bring them home and wash them in cold water leaving them on the stems.
Place grapes with stems on, in water just to cover, in an enamel or non metallic kettle.
Bring just to a boil, simmer till skins on the grapes pop, Mash the grapes in the water, Strain juice into a non-metallic container, through several layers of cheese cloth or a clean dish towel to remove grape pulp, seeds and stems.
Reserve the juice, Throw away stems and pulp.
Measure the juice.
Add equal amounts of sugar and water, (ie: 1 gal juice, 1 gal sugar, 1 gal water] put wine mixture in clean crock.
spread or sprinkle 1 cake or one pkg dry yeast on dry bread crust and allow it to float on top of the wine mixture, cover crock with a clean dish towel, let ferment for 3 days, strain wine, into non metallic container such as an enamel canner kettle, wash the crock and be sure to rinse it very well, put wine back into the crock, allow to ferment for 4 days, stirring every day and skimming the foam from top, strain the wine again as before, wash the crock again, put wine back in the crock.
Allow to ferment 4 days, stirring and skimming every day.
Strain the wine once more, this time it is ready to bottle.
The older it gets the better.