xiaoxl/recipe_data huggingface dataset:
Enchilada Sauce


Ingredients:
garlic clove, onion, green pepper, chili powder, tomatoes, oregano, cumin, salt, cayenne pepper, cider vinegar

Directions:
Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
Add chili powder and cook briefly.
Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
Uncover and cook 10 minutes longer.
Puree in the blender or mash with a fork.
Egg Souffle
Category: breakfast-and-brunch
By CARRIE5171

This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.

Ingredients:
16 slices white bread, with crusts trimmed
8 ounces shredded Cheddar cheese
1 ½ cups shredded Swiss cheese, divided
7  eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon Dijon mustard
3 cups cornflakes cereal
¼ cup margarine, melted

Directions:
Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese. Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture.  Cover with foil and refrigerate overnight. The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole. Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 14 hrs 20 mins
Yields: 7 to 10 servings

Calories: 521.3
Fat: 28.5 g
Saturated fat: 13.4 g
Carbohydrates: 40.8 g
Sugars: 8.4 g
Dietary fiber: 1.5 g
Protein: 25.6 g
Cholesterol: 218.5 mg
Sodium: 803.7 mg
Fudge Covered Brownies Like Chick-Fil-A


Ingredients:
butter, flour, baking powder, milk, walnuts, sweetened condensed milk, sugar, eggs, vanilla, chocolate chips

Directions:
Preheat oven to 350 degrees.
Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes.
Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars. (The icing cools very quickly, so if you want to add swirls or fork lines to the top of the brownies work quickly! :].
Peanut Butter Chocolate S'mores Fudge Cake


Ingredients:
granulated sugar, flour, instant chocolate pudding mix, baking soda, butter, margarine, vanilla, water, buttermilk, eggs, miniature marshmallows, margarine, butter, buttermilk, vanilla, confectioners' sugar

Directions:
Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
Combine sugar, flour, baking soda and "optional" pudding mix in bowl.
In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally.
Pour over dry ingredients and mix well.
Bake 25 minutes, until center bounces back when lightly touched.
Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows.
Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows.
Allow frosting to set 5-10 minutes before serving.
Big Kahuna Personal Pizza


Ingredients:
cheddar cheese, mozzarella cheese

Directions:
Spread pizza sauce on bun.
Sprinkle handful of cheddar cheese on bun.
Sprinkle handful of mozzarella cheese on bun.
Put 3 pepperonis on, 2 on one side of bun on the ends, 1 in the middle on the opposite side of the bun.
Cook in toaster oven at 425° until cooked and cheese is sizzling.
Serve on a plate. You can break the two sides off separately, fold them over sub sandwich style, or eat it whole.
Enjoy!
Ginger Chicken With Mint


Ingredients:
onion, garlic cloves, boneless skinless chicken breasts, soy sauce, fresh ginger, mint leaf, basil leaves, shiitake mushroom, green onions, sambal oelek, rice vinegar, granulated sugar, fish sauce

Directions:
In a large frying pan, heat oil on medium heat.
Add sliced onions and saute'until translucent, about 5 minutes.
Add garlic and saute' for 1 more minute.
Remove onion and garlic into a dish and set aside.
Cut chicken into bite size pieces and add to frying pan; stir-fry for 2 minutes.
Add soy sauce, ginger, mint and basil leaves and cook for 1 minute.
Add mushrooms, green onions and sambal oelek.
Return onions and garlic to the pan and continue cooking until chicken is tender, about 3 minutes; stirring occasionally.
When chicken is just cooked, add rice vinegar, sugar and fish sauce; stir well and cook for 2 minutes.
Remove from heat.
Serve immediately over cooked rice of your choice.
NOTE:  Sambal Oelek is a hot Chili Sauce and is available in most major supermarkets in the Asian Food Section.
Spicy Chili French Fries
Category: side-dish
By Sasha's Catering

These spicy baked fries are very easy to make, and a great way to kick up your burger platter.

Ingredients:
4 large russet potatoes, peeled and cut into 1/4 inch thick fries
¼ cup vegetable oil
¼ cup tomato-vegetable juice cocktail
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons dried onion granules
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white sugar
1 tablespoon salt

Directions:
Preheat an oven to 375 degrees F (190 degrees C).  Grease a large baking sheet. Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes. Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl.  Drain the potatoes, and pat dry with paper towels.  Toss the potatoes with the oil and spice mixture; stir until evenly coated.  Arrange fries in a single layer on the prepared baking sheet. Bake fries in preheated oven for 20 minutes.  Turn and continue to bake until browned and crispy, about 20 additional minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 427.3
Fat: 14.5 g
Saturated fat: 2.3 g
Carbohydrates: 69.1 g
Sugars: 5.1 g
Dietary fiber: 9.2 g
Protein: 8.2 g
Sodium: 1826.8 mg
Chopped Salad With Feta and Pine Nuts


Ingredients:
red wine vinegar, Dijon mustard, olive oil, romaine lettuce, green onions, red bell pepper, yellow bell pepper, feta cheese, pine nuts, fresh dill, dried dill

Directions:
Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
Season to taste with salt and pepper.
Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
Add dressing; toss to coat.
Twice Baked Potatoes (Oamc)


Ingredients:
russet baking potatoes, cheddar cheese, evaporated milk, butter, salt, white pepper, garlic powder, parsley, gouda cheese, monterey jack cheese

Directions:
Bake potatoes for 1 hour in 400*F oven.
Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet.
Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping] 3/4 of the cheese.Now would be the time to mix in the optional ingredients.
Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.
Bulgur Tabbouleh Salad


Ingredients:
water, Bulgar wheat, lime juice, olive oil, grape tomatoes, red bell pepper, green onions, cilantro, feta cheese, radishes, garlic cloves, cumin

Directions:
Boil the water and then pour over the bulgur wheat., Cover and allow to sit for about 1 hour., Add lime juice and olive oil, then refrigerate., Once chilled add the veggies and cumin., Stir gently and serve chilled., All vegetable amounts are appoximate.  Use however much you prefer.
Creamed Spinach
Category: side-dish
By USA WEEKEND columnist Jean Carper

Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.

Ingredients:
1 ½ cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry
reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup grated Parmesan cheese
½ teaspoon ground nutmeg
Salt and ground black pepper

Directions:
Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes.  Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

Yields: 8 servings

Calories: 130.1
Fat: 6.7 g
Saturated fat: 3.7 g
Carbohydrates: 11.2 g
Sugars: 3.1 g
Dietary fiber: 4.3 g
Protein: 9 g
Cholesterol: 16.6 mg
Sodium: 220.7 mg
Quick and Easy Juicy Garlic Chicken With Veggie Stir Fry


Ingredients:
chicken breasts, canola oil, garlic, button mushrooms, head of broccoli, onion, carrot, lime, green onions, sesame seeds

Directions:
• Preheat the oven to 350°F (180°C] or 320°F (160°C] for convection oven and cook the chicken according to the pack instructions.
• Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
• About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
• Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
• Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
• Add the cooked noodles to the pan with the vegetables and toss to combine. Season with the sesame oil (if using] and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using].
The Best Whole Chicken in a Crock Pot


Ingredients:
paprika, salt, onion powder, thyme, garlic powder, cayenne pepper, black pepper, onion, chicken

Directions:
Combine the dried spices in a small bowl.
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken] or until the chicken is falling off the bone. Don’t forget to make your homemade stock with the leftover bones!
Mackerel With Orange & Harissa Glaze


Ingredients:
plain flour, paprika, extra virgin olive oil, orange, juice and zest of, harissa, pine nuts

Directions:
Sift flour with smoked paprika and seasoning.
Roll the mackerel fillets in the sifted flour mixture. Shake off excess flour and set the fish aside in a single layer.
To make the glaze; put 1 tablespoon of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together.
Heat remaining olive oil in a frying pan with until very hot. Fry the fish fillets for 5 minutes on the skin side, then on the flesh side.
When the fish is nearly cooked (it should look firm], pour over the orange and harissa glaze; bring to the boil and allow the liquid to bubble until sticky.
Sprinkle over the pine nuts and coriander.
Summertime Cheesy Turkey Burgers


Ingredients:
olive oil, onion, garlic cloves, red bell pepper, ground turkey, cream cheese, fresh basil leaves, cheddar cheese, lettuce leaves, tomatoes

Directions:
Start the barbecue or preheat the grill.
Heat the oil in a skillet and cook the onion, garlic and red bell pepper for 2-3 minutes. Allow to cool slightly.
Meanwhile, in a mixing bowl put the ground turkey, cream cheese, breadcrumbs, fresh basil and cheddar cheese. Season to taste with salt and pepper. Add the pepper and onions and mix well.
Divide the mixture into four and shape into burgers. If you have time, cover and chill in the fridge for 20 minutes to let the flavours blend (I skipped this step to save time].
Place a sheet of foil over the barbecue or grill, or use a baking sheet if preferred- because these burgers are made from a low fat meat, they can break up if not handled carefully, so the foil helps them to stay together. Handle and flip them with care.
Place the burgers on the barbecue or under a grill, on the foil or baking sheet.
Cook for 15 minutes, flipping regularly.
If using a barbecue, remove the foil at this point- after 15 minutes- so the burgers pick up the chargrilled flavour in the next 10 minutes.
Cook for a further 10 minutes (whether using a barbeque or a grill] or until completely cooked through.
Prepare the rolls and serve the burgers with lettuce, tomato or your favourite toppings.
Lighter Chicken Tetrazzini


Ingredients:
butter, onion, celery, black pepper, salt, mushrooms, dry sherry, flour, chicken broth, parmesan cheese, fat free cream cheese

Directions:
Preheat oven to 350 F.
Melt butter in a large stockpot coated with cooking spray over medium high heat.
Add onion, celery, pepper, salt, and mushrooms; saute 4 minutes or until mushrooms are tender.  Add sherry and cook 1 minute.
Gradually add flour to pan, cook 3 minutes, stirring constantly with a whisk (mixture will be thick].
Gradually add broth, stirring constantly.  Bring to a boil.  Then reduce heat and simmer 5 minutes, stirring frequently so it does not burn.  Remove from heat after 5 minutes.
Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with whisk until cream cheese melts.
Add pasta (precooked] and chicken and stir until blended.
Divide pasta mixture between 2 (8 inch square] baking dishes coated with cooking spray.
Combine breadcrumbs and remaining 1/2 cup Parmesan cheese and sprinkle evenly over pasta mixtures in the two baking dishes.
Bake at 350F for 30 minutes or until lightly browned.
Remove from oven and let stand 15 minutes prior to serving.
Brisket Sandwich


Ingredients:
beef brisket, garlic, fresh ginger, shallots, onions, brown sugar, kosher salt, fresh ground black pepper, onion, chipotle pepper, garlic clove, applesauce, ketchup, honey, molasses, soy sauce, Worcestershire sauce, tomatoes, lettuce, onion rings

Directions:
Preheat the oven to 200 degrees F.
For the homemade dry rub:
On a parchment paper-lined baking tray, put the garlic, ginger, shallots, and onions and bake in the oven 4 hours, or until dried. Using a food processor, reduce into a powder with the brown sugar, salt, and pepper. Set aside.
Coat the brisket with the spice mixture. Cover and keep in the refrigerator overnight to marinate and flavor the meat.
For the apple barbecue sauce:
In a large bowl, mix together the onion, chipotle pepper, garlic, ketchup, honey, molasses, soy sauce, Worcestershire sauce, lemon juice, salt, and pepper, to taste.
Preheat the oven to 350 degrees F.
Place the brisket, fat-side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 4 hours or until fork-tender.
Transfer the brisket to a cutting board and keep warm.
Strain and pour the sauce in a stockpot and let reduce for about 10 minutes on medium high heat until thick. Remove excess fat.
Cut the meat with a sharp knife against grain, to desired thickness.
To assemble:
Garnish onion buns with the meat, sauce, tomatoes, lettuce and top with deep-fried onion rings.
Cook's Notes:
You can buy dried onions and garlic from grocery stores instead of preparing it. The apple barbecue sauce is a recipe on its own and very versatile. It can be used as a dip, as a sauce or as a glaze for other meats like chicken, pork, etc.
The brisket can be served on its own and served with mashed potatoes and vegetables.
Brisket can also be sliced and frozen for later use.
Make the brisket the day before and reheat for best flavor.
Fast Goulash


Ingredients:
lean beef, butter, onions, carrots, paprika, flour, dry white wine, sour cream

Directions:
In a frying pan, melt the butter and fry the meat till lightly browned. Remove from pan with a slotted spoon and put into pressure cooker.
In the remaining butter fry the onions and carrots for 5 minutes
Sprinkle the paprika and flour over the onions stir and fry lightly for 1 minute.
Slowly add the stock and wine , stirring all the time. Bring to the boil.
Pour the stock with the onions over the meat. Bring pressure cooker to correct working pressure and cook for 20 minutes.
Release pressure and serve with the sour cream poured over the meat.
Pretend  Cheesecake


Ingredients:
low fat cottage cheese, fat-free sugar-free white chocolate pudding mix, cinnamon, strawberry

Directions:
In a bowl combine the cottage cheese, yogurt, pudding mix & cinnamon.
Mix well until fairly smooth and consistant.
Add grape-nuts and diced strawberries to the mixture.
Blend all ingredients together and enjoy.
Delicious!
note- if using grapenuts, let sit for about 5 minutes to soften the cereal unless you like it extra crunchy. Sometimes I can't wait! You can leave the cinnamon out too and it will be alittle  different but still great!
Garlic, Basil, and Bacon Deviled Eggs
Category: appetizers-and-snacks
By JoeLactoseFree

Deviled eggs made with fresh basil, garlic, and bacon! These are some of the best deviled eggs you will ever put in your mouth. Once your friends try them, they will beg you to make them again and again!

Ingredients:
12  eggs
2 large cloves garlic, pressed
5 slices bacon
½ cup finely chopped fresh basil
⅓ cup mayonnaise
¼ teaspoon crushed red pepper flakes
salt and pepper to taste
¼ teaspoon paprika for garnish

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 24 stuffed egg halves

Calories: 68.8
Fat: 5.7 g
Saturated fat: 1.4 g
Carbohydrates: 0.5 g
Sugars: 0.2 g
Protein: 3.9 g
Cholesterol: 95.8 mg
Sodium: 136 mg
7-layer Jello


Ingredients:
lime Jell-O gelatin, raspberry Jell-O gelatin, strawberry Jell-O gelatin dessert, boiling water, cold water, evaporated milk, Cool Whip, pecans

Directions:
1st Layer.
Boil 3/4 cup hot water.  Add black cherry jello and stir until dissolved.  Remove from heat and add 3/4 cup cold water.  Stir.  Pour into dish and chill for 40 minutes.
2nd Layer.
Boil 1/2 cup hot water.  Add Cherry jello and stir until dissolved.  Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk.  Stir and gently pour over top of 1st layer.  Chill for 30 minutes.
3rd Layer.
Boil 3/4 cup hot water.  Add lime jello and stir until dissolved.  Remove from heat and add 3/4 cup cold water.  Stir and gently pour over 2nd layer.  Chill for 30 minutes.
4th Layer.
Boil 1/2 cup hot water.  Add lemon jello and stir until dissolved.  Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk.  Stir and gently pour over 3rd layer.  Chill for 30 minutes.
5th Layer.
Boil 3/4 cup hot water.  Add orange jello and stir until dissolved.  Remove from heat and add 3/4 cup cold water.  Stir and gently pour over 4th layer.  Chill for 30 minutes.
6th Layer.
Boil 1/2 cup hot water.  Add raspberry jello and stir until dissolved.  Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk.  Stir and gently pour over 5th layer.  Chill 30 minutes.
7th Layer
Boil 3/4 cup hot water.  Add strawberry jello and stir until dissolved.  Remove from heat and add 3/4 cup cold water.  Stir and gently pour over 6th layer.  Chill.
Then spread with cool whip and top with pecans.
Salisbury Steak with Mushrooms
Category: main-dish
By Krystal Wetter

A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way.

Ingredients:
1 pound lean ground beef
⅓ cup dry bread crumbs
¼ cup chopped onions
1  egg, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups beef broth
1 large onion, thinly sliced
1 cup sliced mushrooms
3 tablespoons cornstarch
3 tablespoons water

Directions:
Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick. Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm. Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 322.5
Fat: 15.8 g
Saturated fat: 6 g
Carbohydrates: 17.2 g
Sugars: 2.9 g
Dietary fiber: 1.5 g
Protein: 26.6 g
Cholesterol: 115.3 mg
Sodium: 1128.9 mg