xiaoxl/recipe_data huggingface dataset:
Grandma's Enchiladas


Ingredients:
chicken breasts, sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice, bay leaves, corn tortillas, red chili sauce, Red Chili Sauce, sharp cheddar cheese, lettuce, tomatoes

Directions:
Cut chicken into small pieces and add enough water (or chicken broth] to cover.
Season water with sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice & bay leaves.
Some of the seasonings might seem like a lot but when you’re boiling you have to make the water strong so the flavor gets into the chicken.
Bring to a boil & cover, you don’t want to boil too hard or all your water will evaporate.
Let boil for 60 minutes or until chicken falls apart easily.
While chicken is boiling, sauté onion in a small skillet, remove from skillet & set aside.
Using the same skillet, add ½ cup oil & heat to medium/high, sprinkle with some salt.
fry corn tortillas until lightly browned but not crispy (about 10 seconds per side], add more oil if needed until all tortillas are cooked.
Once chicken is done reserve 2 cups chicken broth and shred chicken.
Preheat oven to 350.
Put chili sauce in a wide bowl or sauce pan.
Using tongs, dip cooked tortillas in chili sauce and layer the bottom of a 6x9 size casserole dish (should fit 2 across & 3 down].
Add a layer of chicken, cheese, onions and sprinkle with chicken broth (I usually use a turkey baster].
Repeat until the dish is full…this size dish should fit 3 layers. (tortilla, chicken, cheese, onion & broth].
Sprinkle top of dish with more chili sauce and bake at 350 for 20-25 minutes.  usually i turn the broiler on for a minute or two at the end to get the top crispy.
Let stand 5 minutes before serving.
i serve with shredded lettuce & diced tomato topped with taco sauce.
Note: for a lower fat version, use low fat cheese & heat tortillas on the stove top instead of frying….the dark rings give them more flavor than steaming.  For smaller dishes cut tortillas in half to fit one single later across the bottom.
Garlic Skillet Red Potatoes


Ingredients:
olive oil, small red potatoes, garlic cloves, salt, pepper, fresh parsley

Directions:
In a large skillet, heat oil over medium-high heat.
Stir in potatoes.
Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes.
Uncover, reduce heat to low.
Stir in garlic, salt and pepper.
Cook, stirring, until potatoes are tender, about 2 minutes.
Sprinkle parsley and add salt to taste if desired.
Asian Pineapple Sauce
Category: side-dish
By mcdavis8784

Pineapple sauce for teriyaki chicken and Asian noodles.

Ingredients:
¾ cup pineapple juice
2 tablespoons teriyaki sauce
1 teaspoon soy sauce
½ teaspoon lemon juice
4 slices canned pineapple in juice, drained and chopped
½ cup white sugar
1 ½ tablespoons garlic powder
¼ cup water

Directions:
Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

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

Calories: 157.9
Fat: 0.1 g
Carbohydrates: 39.3 g
Sugars: 35.8 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Sodium: 422.1 mg
Carla's Macaroni Salad


Ingredients:
macaroni, mayonnaise, vinegar, carrots, onion, bell pepper

Directions:
"Mix all ingredients and chill overnight."
Gingerbread Bowl


Ingredients:
unsalted butter, dark brown sugar, granulated sugar, light molasses, dark corn syrup, vanilla extract, eggs, all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, ground ginger, allspice, fresh ground black pepper

Directions:
In a large bowl, cream the butter and sugars until fluffy, about 1 minute.  With the mixer running, add molasses, corn syrup, vanilla and orange extract.
Add the eggs, one at a time, beating until mixture is well combined.  In a large bowl, combine remaining ingredients with a whisk.
Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
Divide the dough into thirds and wrap in plastic wrap.  Chill overnight.
Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside.  Make sure foil is on very smoothly.  Spray the entire bowl with a non-stick cooking spray and set aside.
On floured surface, roll a third of the dough into a circle 3/16-inch thick.  Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it.  I use the palms of my hands to smooth any cracks.
Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
Refrigerate bowl for 1 1/2 hours; this firms up the dough.
Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
Allow the gingerbread to cool on bowl.
When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl.  Peel off foil from shell.
A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one.  Have fun, I did!
Cheddar Cheese Chicken Pasta Bake
Category: main-dish
By Heather T.

A creamy, cheesy plateful of delicious comfort to delight your taste buds! Indulge yourself.

Ingredients:
1 (16 ounce) package rotini pasta
2 tablespoons olive oil
2 pounds chicken breasts, cut into 1-inch pieces
1 tablespoon onion powder
2 cloves garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
1 cup chicken broth
¼ cup all-purpose flour
1 (16 ounce) package shredded Cheddar cheese, or as desired
1 (14.5 ounce) can diced tomatoes, drained
¼ cup heavy whipping cream
3 tablespoons butter
1 tablespoon hot sauce
½ teaspoon Worcestershire sauce

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low. Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet. Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 baking dish

Calories: 549.8
Fat: 26.2 g
Saturated fat: 14.1 g
Carbohydrates: 39.4 g
Sugars: 2.9 g
Dietary fiber: 2 g
Protein: 37 g
Cholesterol: 116.6 mg
Sodium: 805.7 mg
Jalapeno White Sauce


Ingredients:
sour cream, flour, monterey jack and cheddar cheese blend

Directions:
Heat whipping cream in heavy saucepan over high heat.
When cream is ready to boil, stir in sour cream.
After sour cream is dissolved, reduce heat to medium.
Stir in chicken base and jalapeno juice and simmer.
While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
Remove from heat and add minced jalapeno and cheese.
Coconut Cherry Chocolate Kiss Cookies


Ingredients:
butter, margarine, cream cheese, sugar, vanilla, flour, baking powder, salt, maraschino cherry, flaked coconut

Directions:
To make dough-In large mixer bowl cream butter with the cream cheese and sugar until light and fluffy.
Add egg yolk and vanilla.  Beat well.
Combine flour,baking powder and salt.NOTE-A touch of almond extract intensifies cherry flavor.
Gradually add to creamed mixture.
Stir in cherries and 3 cups coconut. Cover tightly and chill for 1 hour ,or until firm.
To bake-Shape dough into 1 inch balls.
Roll in coconut.
Place on ungreased cookie sheet.
Bake 350°F for 10-12 minutes or until lightly browned.
Remove from oven.  Immediately press 1 kiss in center of each cookie.
Cool 1 minute.
Carefully remove from cookie sheet.  Cool completely on wire racks.
Marinated Cheddar Cheese Block


Ingredients:
cream cheese, white cheddar cheese, olive oil, white wine vinegar, sugar, green onions, fresh parsley, basil, garlic cloves

Directions:
Slice cream cheese and white cheddar cheese into thin slices.  (For easier slicing, place cream cheese in freezer for a few minutes.]  Alternately layer the two cheeses.
Mix the remaining ingredients together and pour dressing mixture on top of cheese.
Chill overnight.
Serve with a knife to slice through the cheese block and assorted crackers.
Southern Cajun Italian Twist Chicken Bake


Ingredients:
chicken breasts, garlic powder, red onions, green pepper, Mexican tomato, Italian stewed tomatoes, tomato paste, basil, oregano, mozzarella cheese

Directions:
Preheat oven to 400 degrees Fahrenheit.
Sprinkle chicken with garlic powder and place chicken in a greased 9x13 inch pan.
Cut onions and peppers and place over top of chicken.
Mix stewed tomatoes, tomato paste, and seasonings (except salt and pepper] together in bowl.  Then, pour over chicken.
Shake salt and pepper over entire dish to taste.
Bake in oven for 40 minutes. Then, add cheese over chicken and bake another 20 minutes.
If you are serving over noodles, start boiling your noodles when you add the cheese. Drain noodles and ladle the sauce and one piece of chicken over each serving of noodles.
This dish is also good served over rice.
Kalbi (Korean Marinated Short Ribs)
Category: world-cuisine
By mykoreaneats

On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.

Ingredients:
3 pounds beef short ribs
½ cup soy sauce
1  Asian pear, cored and diced
½ small onion
2 tablespoons finely chopped garlic
1 tablespoon chopped ginger
2  green onions, thinly sliced
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons toasted sesame seeds
1 tablespoon honey
¼ teaspoon ground black pepper

Directions:
Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water. Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth. Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight. Preheat an outdoor grill for high heat and lightly oil the grate. Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

Prep time: 20 mins
Cook time: 8 mins
Total time: 9 hrs 28 mins
Yields: 3 pounds ribs

Calories: 347
Fat: 28.6 g
Saturated fat: 11.1 g
Carbohydrates: 8 g
Sugars: 5.7 g
Dietary fiber: 0.9 g
Protein: 14.2 g
Cholesterol: 55.9 mg
Sodium: 753.1 mg
How to Start a Herb Garden


Ingredients:
rosemary, basil, chives, tarragon, oregano, thyme

Directions:
Place a layer of soil at the bottom of a planter enough so the top of the container is leveled with the top of the planter.
When the level of each herb is figured out, remove them from their containers and place them in the planter keeping a decent distance between each of them.
Surround the herbs with soil.
About an inch from the top, add some fertilizer before covering with soil, lightly pressing down to compact it.
If desired, place the plant tags in front of each. Water thoroughly.
As the herbs get bigger, water as needed.
Vegan Chai Mix


Ingredients:
sugar, instant tea powder, soymilk powder, ground ginger, ground cinnamon, ground cloves, ground cardamom, ground allspice, white pepper

Directions:
Mix all the ingredients in a large bowl., Process mixture in blender or food processor 1 cup at a time., Store in airtight jars.  If giving as a gift, attach serving instructions., To serve: put 2 tablespoons in a mug and fill with boiling water.
Abc Snack


Ingredients:
"pecans"

Directions:
"Mix all the ingredients together in a large bowl. Store in airtight container. yield is aprox."
Easy Microwave Fudge Frosting


Ingredients:
butter, milk, powdered sugar, vanilla extract

Directions:
In a medium mixing bowl, microwave the chopped unsweetened cocoa squares, butter and the milk for about 30 seconds.  Stir and microwave for 30-45 seconds more until melted.
Whisk together until smooth.  Then add the vanilla and the powdered sugar 1/2 cup at a time, whisking until smooth.
Immediately pour over cooled brownies, cake or bar cookies.  Spread quickly and smoothly.  Do not retouch, since the frosting hardens quickly. Allow to set for one hour before slicing and serving.
Slightly Better-For-You Cinnamon Rolls


Ingredients:
1% low-fat milk, half-and-half, plain yogurt, unsalted butter, whole wheat pastry flour, white whole wheat flour, sugar, egg, fast rise yeast, salt, canola oil, brown sugar, cinnamon, butter, low-fat cream cheese, powdered sugar, butter, vanilla, 1% low-fat milk

Directions:
For the dough: combine milk and butter in a pyrex-type measuring cup, microwave on high about 1 minute until butter is melted and milk is warm.  Mix in yogurt until smooth.
Pour into mixing bowl, add cup of whole wheat pastry flour, sugar, egg, yeast and salt.  Mix well for about 2-3 minutes.
Add remaining (white] flour a bit at a time and mix until combined and sticky.
Turn out to a floured surface and knead until smooth and elastic, about 5-10 minutes.
Place oil in bowl and coat sides, add dough and turn around to coat all sides of dough.
Cover and leave in a warm place to rise, about 90 minutes, until doubled.
Prepare the filling:  mix sugar and cinnamon together well until it resembles sand.
Coat a 9 x 13 baking pan with nonstick spray.
When dough has risen, punch down and roll on a floured surface to a large rectangle, about the size of a cookie sheet (15 x 10].
Use a pastry brush to spread melted butter over dough, leaving about 1/2 inch margin around sides.
Sprinkle cinnamon-sugar mixture over melted butter.
Starting at a long side of the dough, gently roll dough up into a log shape.  Pinch the seam closed.
Cut about 3/4 inch slices, place each on cut sides in  9 x 13 inch baking pan.
Set aside, covered, in a warm spot to rise again, about 45 minutes.
Alternatively, you may let them rise overnight in the refrigerator. Cover well with plastic wrap or lid.  In the morning, take out of refrigerator, and set in a warm spot for 35-40 minutes to come to room temperature and finish rising.
Preheat oven to 375°F.
Bake for 20 minutes, until golden, on a center rack in the oven.   Remove from oven and immediately invert to cooling rack, let cool for 10 minutes.  Place right side up on serving dish.
For the glaze:  combine room-temperature cream cheese and butter in a mixer on medium speed, scraping down sides as necessary.  Add in powdered sugar at lowest speed until coarsely combined, then increase speed to medium.  Add vanilla and milk, continue mixing until smooth, scraping sides of bowl to combine thoroughly.
Spread glaze onto warm rolls, serve immediately!
Chicken Milanese (Olive Garden Copycat)


Ingredients:
unsalted butter, white wine, all-purpose flour, chicken broth, heavy cream, parmesan cheese, black pepper, salt, cherry tomatoes, spinach, boneless skinless chicken breasts, flour, eggs, milk, panko breadcrumbs, parmesan cheese, fresh parsley, garlic, black pepper, extra virgin olive oil, lemon wedges

Directions:
FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
WHISK eggs and milk together in a flat-bottom bowl.
MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper.  Transfer to a flat plate.
DREDGE chicken in flour, coating both sides.  Dip chicken pieces in egg mixture, coating both sides.  Dredge in breadcrumb mixture, coating completely on both sides.  Set aside.
MELT butter in sauce pan over medium heat.
ADD minced garlic and saute for 1 minute.  Add flour and stir until well-blended.
ADD white wine, chicken broth, heavy cream and cheese.  Bring to a boil.  Reduce heat and simmer until mixture starts to thicken.
ADD roasted garlic, pepper and salt.  Stir until well blended.
ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
HEAT olive oil in frying pan over medium-high heat.  Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
ADD cooked, drained tortellini pasta to sauce and blend well.
TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
GARNISH with fresh parsley and lemon wedges.
Rhubarb Cheesecake Bars


Ingredients:
all-purpose flour, quick-cooking oats, old fashioned oats, brown sugar, butter, salt, baking soda, cream cheese, eggs, granulated sugar, vanilla, fresh rhubarb

Directions:
Heat oven to 350 degrees.
Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray.
Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl until crumbly.
Press about 4 cups of the mixture in pan.
Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended.
Stir in rhubarb.
Spread over crust.
Sprinkle with remaining crumb mixture; press lightly.
Bake 40 to 50 minutes or until center is set; cool 30 minutes.
Cover and refrigerate at least 3 hours but no longer than 48 hours.
For bars, cut into 10 rows by 6 rows.
Store covered in refrigerator.
Chicken Enchilada Casserole II
Category: world-cuisine
By Anya

A great enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice! It's best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.

Ingredients:
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can  condensed cream of chicken soup
¼ cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6  skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 537.3
Fat: 28.1 g
Saturated fat: 14.8 g
Carbohydrates: 39.9 g
Sugars: 3.4 g
Dietary fiber: 3.3 g
Protein: 31.4 g
Cholesterol: 94.9 mg
Sodium: 1130.5 mg
Vanilla or Chocolate Tuiles
Category: world-cuisine
By Kevin Ryan

'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas.

Ingredients:
½ cup unsalted butter, room temperature
1 cup confectioners' sugar, sifted
4  egg whites
½ teaspoon vanilla extract
1 cup cake flour

Directions:
Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla. Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour. Preheat oven to 325 degrees F (165 degrees C). Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies. Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

Prep time: 45 mins
Cook time: 8 mins
Total time: 2 hrs
Yields: 1 dozen

Calories: 155.8
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 19.4 g
Sugars: 9.9 g
Dietary fiber: 0.2 g
Protein: 2.3 g
Cholesterol: 20.3 mg
Sodium: 19.9 mg
Colorful Mediterranean Olive Bread


Ingredients:
active dry yeast, water, honey, bread flour, dried rosemary, garlic powder, aleppo pepper, sea salt, olive oil, stuffed green olive, black olives

Directions:
In the bowl of your stand mixer, add yeast, water (between 1105-110ºF] nd honey. Stir and let it sit for 10 minutes. Start the oven at 350ºF for 1 ½ to 2 minutes and then shut it off. It will be the best warm and draft-free spot to place the dough to rise later.
Meanwhile, in a medium bowl, combine bread flour, rosemary, garlic powder, Aleppo pepper and sea salt; whisk until well blended and set aside.
Back to the stand mixer; add oil and the flour mixture; (reserve 1 cup of flour mixture on the side]. With the dough hook attachment, on speed 2, process for 2 minutes. Increase to speed 3 and add 1 tablespoons at a time of the flour mixture to help to release the dough from the sides of the bowl. When it releases, increase to speed 4 and knead for 4 minutes.
Transfer the dough to a lightly floured work surface. Sprinkle on some of the remaining flour mixture and knead a little then stretch to form a rectangle shape. Add ¼ cup each of green and black olives. Knead again, trying to get all the olives in before adding the rest (if it’s sticky or wet, add more flour]. When the dough is workable enough, form a ball by folding under – if there are leftover olives on the work surface, stick them on. Place dough in a lightly greased large bowl and coat it with oil from the bowl. Lightly drizzle oil over the dough, cover and transfer to the warm oven (heat off]. Let it rise until it triples in size, about 2 hours.
Two hours later, remove from the oven and transfer it back to a lightly floured work surface. Sprinkle on some of the remaining flour mixture, fold it over and knead briefly. Pull the dough under forming a ball again. Place in a lightly oiled (bottom and sides] cast iron pan, cover and transfer to the unheated oven. Let it rise until it doubles in size.
60 minutes later, remove from the oven and set the temperature to 350ºF. Drizzle a little bit more oil over the dough and gently spread it so it covers the surface. Transfer to the preheated oven and bake until lightly golden brown, about 35 to 40 minutes.
Remove from the heat and let the bread cool off before slicing, about 30 minutes.