xiaoxl/recipe_data huggingface dataset:
Easy Armadillo Eggs
Category: appetizers-and-snacks
By HYATTTM

A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by!

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup bacon bits
1 tablespoon chopped fresh chives
1 teaspoon hot sauce
1 pound pork sausage
1 cup shredded Cheddar cheese
1 (5.5 ounce) package seasoned coating mix
⅛ teaspoon ground cumin
⅛ teaspoon chili powder
16  fresh jalapeno peppers

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder. Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat. Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 397.5
Fat: 29.5 g
Saturated fat: 13.6 g
Carbohydrates: 16.5 g
Sugars: 3 g
Dietary fiber: 0.8 g
Protein: 17.2 g
Cholesterol: 80.6 mg
Sodium: 1227 mg
Chicken Savoy
Category: meat-and-poultry
By Joe

A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Go there, order Savoy for two, and order Zita with pot cheese. They make a wonderful combination. The place is not fancy, but the food is outstanding. This is a recipe to eat with your fingers and get juices on your hands. Yum!

Ingredients:
1 (2 to 3 pound) whole chicken, cut into pieces
⅛ cup extra virgin olive oil
1 cup chicken stock
1 clove garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
¼ cup grated Romano cheese
3 tablespoons balsamic vinegar

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese. Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside. Pour vinegar over chicken and serve.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 477.2
Fat: 30.4 g
Saturated fat: 8.2 g
Carbohydrates: 2.9 g
Sugars: 1.9 g
Dietary fiber: 0.2 g
Protein: 45.4 g
Cholesterol: 178.6 mg
Sodium: 389.7 mg
Herb Butter for Poultry


Ingredients:
butter, soy sauce, fresh parsley, garlic powder, dried thyme, dried rosemary, rubbed sage

Directions:
In a bowl, Beat to combine all ingredients well.
You can use just about anything to mold butter to desired shapes such as using a pastry bag with a large star tip and make rosettes (about 1 Tbsp each] onto a parchment lined baking sheet, or you can fill candy molds for different themes. Place in freezer until firm.
Unmold and place butter pats into a ziploc bag. Store in freezer.
Tarte a Bouillie (French Custard Pie)


Ingredients:
sugar, shortening, egg, all-purpose flour, baking powder, nutmeg, salt, milk, eggs, all-purpose flour, sugar, salt, pure vanilla extract

Directions:
For crust, cream together sugar and shortening.
Add beaten egg, flour, baking powder, nutmeg and salt.
Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan.  (Crust will be thick]
Place dough in pie pan and form it up the sides.
Prick the bottom of the pie crust slightly with a forkfork.
For filling, bring 2/3 cup milk to a boil.
In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
Slowly add the milk and egg mixture to the boiling milk and cook until thick.
Remove from heat and add vanilla.
Pour custard into crust and bake in a pre-heated oven at 400°F until brown.
Curly Kale With Raisins, Walnuts and Chili


Ingredients:
olive oil, onion, carrots, raisins, walnuts, kale, crushed red pepper flakes, salt

Directions:
Heat oil in a large pan. Add carrots, onions, raisins, walnuts and chili and saute until onions are soft.
Add the kale, salt and a couple tablespoons of water.  Cover pan with a lid.
Check the kale after a couple of minutes.  Add more water and cook longer if necessary.
Low Carb/Low Fat Turkey Stuffed Bell Peppers (Italian Style)


Ingredients:
green peppers, olive oil, mushroom, onion, celery, garlic clove, lean ground turkey, egg, garlic powder, Italian-style diced tomatoes, tomato sauce, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350°F.
On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
Add sauté veggie mixture to turkey mixture; mix well.
Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.
Creamy Cauliflower Leek Soup


Ingredients:
cauliflower, leek, nutmeg, olive oil

Directions:
Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
Using immersion blender, puree all ingredients to desired consistency.
Add freshly grated nutmeg (I use about half]; heat through.
Serve with salt and pepper.
Grilled Herb Potatoes


Ingredients:
olive oil, basil, parsley, marjoram, tarragon, kosher salt, black pepper

Directions:
Wash potatoes and cut into 1/2 inch squares.
In a large bowl or large ziplock bag, coat potatoes with oil and spices.  Shake bowl to evenly coat potatoes.
Preheat grill to medium heat.
Line a wire grilling basket or grilling wok with nonstick aluminum foil.
Spread evenly over basket.
Cook potatoes for 15-20 minutes or until tender (be sure to shake or stir the potatoes regularly to prevent burning].
Pork Chop & Rice Casserole


Ingredients:
boneless pork chops, wild rice mix, mushrooms, chicken bouillon granule, water

Directions:
Heat oven to 350 degrees.
In a skillet with a small amount of oil, brown the chops seasoned with salt& pepper.
Spray a 9x13 baking dish with non-stick spray, or coat lightly with oil and sprinkle the rice evenly over the bottom of the dish.
Sprinkle the boullion granules and the seasoning mix from the packet over rice.
Top rice with mushrooms and greenbeans, if desired, followed by browned chops.
Add water and spoon undiluted soup over all.
Cover with aluminum foil and bake for 1 - 1 1/2 hours untill rice and chops are tender.
Baked Not Fried Egg Rolls


Ingredients:
lean ground beef, cabbage, carrot, garlic powder, egg

Directions:
Preheat oven to 425 degrees.
Brown ground beef with salt, pepper and garlic powder. Use a lot of salt, pepper and garlic powder because the flavors will decrease when the meat is mixed with the cabbage and carrots.
After browning meat and getting the seasoning to the right taste (try the meat to see if it has enough flavor] place the cabbage and carrots in a very large mixing bowl.
Add the ground beef on top of the veggies.
Mix well and allow to sit for about 15 minutes. This step allows the cabbage to soften for easier rolling and lets the flavors mix.
Taste the cabbage and see if the flavoring is still strong enough. Add more salt, pepper and garlic powder until you get a taste you enjoy.
Crack the egg into a small bowl to make an egg wash to use when sealing the egg rolls.
Place 1-2 Tbs (more or less for easy rolling of egg rolls] of cabbage/meat mixture onto each egg roll wrap.
Fold egg roll wrap according to directions on package being sure to wrap them tightly.
Brush egg wash onto wrap while folding to seal the egg rolls.
Place egg rolls onto cookie baking sheet.
Spray egg rolls with PAM. Use enough PAM to give egg rolls a nice shine.
Flip egg rolls over and spray all sides well.
Place egg rolls in oven and bake for 15 minutes Egg rolls should be blond in color and crispy. Do not let egg rolls get too dark.
Rumanian Mixed Vegetables


Ingredients:
potatoes, carrots, green beans, onions, garlic cloves, olive oil, tomatoes, cauliflower florets, celery, salt, dried thyme leaves, pepper, zucchini, green bell pepper

Directions:
Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain. Cook and stir onions and garlic in oil in skillet over medium heat until almost tender. Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.
Place potato mixture in greased 3-quart casserole. Spread half the tomato mixture over top. Layer zucchini and green pepper over tomato mixture. Top with remaining tomato mixture. Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.
Perfect Lemon Curd
Category: side-dish
By TAWNIE44

Wonderfully tart, classic English lemon curd...perfect with scones and tea.

Ingredients:
¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
3  eggs
½ cup unsalted butter, cubed

Directions:
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 1 2/3 cups

Calories: 138.1
Fat: 8.9 g
Saturated fat: 5.2 g
Carbohydrates: 14 g
Sugars: 13 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 66.8 mg
Sodium: 18.7 mg
Mozzarella Impanata


Ingredients:
fresh mozzarella cheese, eggs, extra virgin olive oil, flour, dried oregano, garlic powder, flat leaf parsley, fresh basil, black pepper, salt

Directions:
Slice the mozzarella cheese into 1/2 inch slices.
In a small bowl beat eggs.
Mix in salt and pepper to flour.
Mix in garlic powder and parsley to bread crumbs.
Coat each slice of cheese with the flour mixture.
Dip into the beaten eggs.
Coat with the bread crumbs.
Heat olive oil in a large frying pan. Fry cheese around two minutes on each side. Drain on a paper towel.
chicken swiss casserole


Ingredients:
celery, seasoned croutons, reduced-fat swiss cheese, Miracle Whip light, milk, onion, salt, pepper

Directions:
season chicken with salt, pepper, garlic powder (whatever seasoning you like] cube and cook until no longer pink.
set aside in a bowl put diced celery, diced onion, miracle whip, milk, salt and pepper.
mix well.
add all but about 1/2c.
of the shredded cheese.
stir in cooked chicken~mix well.
stir in croutons, also reserving about 1/2c.
in a casserole dish or roaster with lid, pour in chicken mixture.
top with reserved croutons and cheese.
bake at 350* for 40 minutes.
Laura's Incredible Key Lime Cheesecake Bars


Ingredients:
all-purpose flour, graham cracker crumbs, butter, brown sugar, salt, cinnamon, eggs, cream cheese, sweetened condensed milk, key lime juice, lime zest, flour, salt, confectioners' sugar

Directions:
Preheat oven to 350f degrees.
Mix together 1 cup flour, 1 cup graham cracker crumbs, melted butter, brown sugar, cinnamon and salt well to form a soft dough.
Press the dough evenly into a 13x9x2 inch baking pan and bake for about 20 minutes or until lightly brown.
While the crust is baking beat the well softened cream cheese until light and fluffy.
Add the sweetend condensed milk, eggs, lime zest and juice and beat for 2-3 minutes or until light.
Add the 1/2 cup flour and salt and beat until just mixed, do not over mix.
Pour the filling mixture over the hot crust and spread out evenly.
Bake until just set or about 20-25 minutes.
Cool on a wire rack for at least an hour and then cut into bars.
Dust cooled bars with confectioner's sugar.
Chill bars in fridge or store in freezer, they freeze well.
Homemade Cream Cheese


Ingredients:
milk, salt, white vinegar

Directions:
Bring milk and salt very slowly to the boil., Remove from heat and stir in white vinegar., Leave to cool., When cool pour mixture into a muslin bag and allow to drip.
Decadent Peanut Butter Pie


Ingredients:
cream cheese, sugar

Directions:
BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power] for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups], over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Cream Puff Sundae Bar


Ingredients:
water, Bisquick, eggs, vanilla ice cream

Directions:
Heat oven to 450º.
Coat a large baking sheet with cooking spray or grease as you prefer.
On stove top, bring water to boil in a 2 quart saucepan.
Add baking mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
Remove from heat and cool 4-5 minutes.
Add eggs one at a time beating thoroughly after each addition.  Beat until smooth.
Spoon dough onto prepared pan, making 8 mounds, 3 inches apart.
Bake for 15 minutes.  Reduce oven temp to 350º and bake an additional 15 minutes or until sides of puffs are crisp and golden.
Turn off oven; let stand in oven with door slightly ajar for 10 minutes.
Cool completely on wire racks away from drafts.
To serve, cut puffs in half & fill 8 halves with ice cream.  Replace tops and serve with assorted fruits, sauces and toppings of your choice.
Vegetable Pakoras With Mint and Cilantro Chutney


Ingredients:
besan, cumin, curry, garam masala, salt, water, sweet potato, cauliflower florets, cabbage, mint leaf, cilantro leaf, vinegar, sugar

Directions:
Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy].  Set aside to rest in a warm place.
Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying]. Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees.  Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.
Chocolate Cheesecake Tart Gluten-Free


Ingredients:
pecans, butter, cinnamon, eggs, vanilla, sour cream, sugar, vanilla

Directions:
Preheat oven to 375.
Get a spring-form 8 or 9” pan.
In food processor blend cookies and pecans until soft crumb texture, add in a little less than 1/3 c melted butter.
Press into spring-form pan to create a crust; parchment paper can be helpful to prevent sticking. If crust is too oily, blot oil off with paper towel, if too dry, add any left over butter. Also you might not use all the crust mixture, that is ok.
Use hand mixer (preferably] or food processor to blend the first 4 ingredients/amounts of cream cheese, cinnamon, eggs,vanilla. Pour over crust. It may be liquidy  if using food processor, that is ok but may add 5 min cooking time. It will look “thin” and tart-like instead of a tall cake.
Place in oven and bake 20 min or until toothpick inserted in the middle comes out mostly clean (moist but clan]. WHILE COOKING use micro planer or grater to fine-grate the hazelnut-chocolate bar. ALSO WORK ON TOP LAYER (SEE BELOW].
After 20 min/clean toothpick test, sprinkle chocolate over cake.
For top layer, hand-mix sour cream, second amount of sugar, vanilla. When middle layer cake is done and chocolate covered, spoon on top the sour cream layer. Place back in oven and cook 5-10 minutes- top layer cannot pass the “toothpick test”, but it should look a little “set” on top.
Cool overnight in refrigerator.
Melt chocolate chips and use a whisk to decorate the top of the cake with chocolate “squiggles”. You may use all the chocolate, maybe not- it is to taste. Place back in refrigerator until chocolate hardens, then serve!
Sorrel Soup
Category: soups-stews-and-chili
By BFOULDS

Rich, strong-flavored soup. We call this weed soup as sorrel grew like weeds.  Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.

Ingredients:
3 cups vegetable broth
2 tablespoons uncooked white rice
1 bunch sorrel, stemmed and rinsed
½ cup heavy cream
salt and pepper to taste

Directions:
In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender. Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 112.1
Fat: 7.8 g
Saturated fat: 4.6 g
Carbohydrates: 9.5 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 27.2 mg
Sodium: 239.3 mg
Chewy Maple Cookies
Category: desserts
By Debbie Rowe

This is a soft chewy cookie with a delicious maple flavor.

Ingredients:
½ cup shortening
1 cup packed brown sugar
1  egg
½ cup real maple syrup
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup flaked coconut

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed. Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375 degrees F (190 degrees C)  for 10-12 minutes.

Yields: 3 dozen

Calories: 180.9
Fat: 7.2 g
Saturated fat: 2.6 g
Carbohydrates: 28.1 g
Sugars: 18.6 g
Dietary fiber: 0.7 g
Protein: 1.6 g
Cholesterol: 10.3 mg
Sodium: 138.8 mg
Slow-Cooker Cowboy Chili


Ingredients:
lean hamburger, olive oil, crushed tomatoes, garlic cloves, chili powder, tomato paste, diced green chilies, cumin, cayenne pepper, pinto beans, apple cider vinegar, onions

Directions:
In a large skillet, brown the beef and drain., Place the beef in the crockpot and add all the ingredients except the onions., Cover and cook on low for 6 hours., Add the onions and cook on low for an additional 2 hours.
Easy Celery Salad
Category: salad
By moppelchen

Celery makes a great salad with few calories that I often make when I am trying to lose a few pounds.

Ingredients:
1 bunch celery, chopped
2 tablespoons canola oil
1 tablespoon cider vinegar
½ teaspoon white sugar
¼ teaspoon salt

Directions:
Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 86.5
Fat: 7.2 g
Saturated fat: 0.6 g
Carbohydrates: 4.6 g
Sugars: 2.7 g
Dietary fiber: 1.9 g
Protein: 0.9 g
Sodium: 254.5 mg
Peppered Crostini


Ingredients:
extra virgin olive oil, parmesan cheese, fresh ground black pepper, sea salt

Directions:
Place bread slices in a single layer on a shallow baking pan.
Lightly brush with olive oil and sprinkle with Parmesan cheese.
Generously grind black pepper over the bread and add a few grinds of sea salt to taste. Enjoy!
Bake at 350ºF for 12-15 minutes until crisp and lightly browned.
Red or Green Pepper Jelly


Ingredients:
granulated sugar, green peppers, white vinegar

Directions:
Chop peppers finely (It's faster to use a food blender to do this.] In a large saucepan, combine sugar, red or green peppers and vinegar.
Stir and bring to a full rolling boil.
Boil over medium-high heat for 15 minutes, skimming off foam.
Remove from heat; blend in pectin and stir for 2 minutes.
Pour into sterilized jars.
Keep in your refrigerator or freeze when cooled down.
Tex Mex Chicken Cutlets


Ingredients:
red onion, garlic cloves, flour, boneless skinless chicken breasts, ground cumin, chicken broth, red wine vinegar, salsa, salsa, frozen corn

Directions:
Heat the oil in a large non stick skillet over medium high heat.  Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
Place flour on a plate.  Place chicken in flour to coat each side, patting off excess.  Add to skillet, saute for 2 minutes per side or until lightly golden.  Add cumin, chicken broth, vinegar, salsa and corn.  Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat.  Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender.  Serve with extra salsa and sour cream if desired.
Bacon Wrapped Garlic Parmesan Asparagus


Ingredients:
bacon, olive oil, parmesan cheese, lemon juice, asparagus, minced garlic cloves

Directions:
On a baking sheet covered in foil, put 6 slices of bacon. Put sheet in cold oven, then turn on preheat to 400. Allow bacon to slowly cook for about 10-12 minutes. It should still be rather rare but partially cooked. Take it out and put it aside. Important: KEEP THE FOIL, do not throw it away - see below.
Meanwhile, put the other ingredients including asparagus into a gallon size ziplock bag and shake to coat thoroughly.
Wrap 4-5 stalks of asparagus about halfway down with the bacon. Place seamside down on the same foil and sheet you cooked the bacon on (right on the bacon grease spots]. Cook for 10-20 minutes at 400 degrees, depending on how tender you want your asparagus (I like super tender at 20 minutes].
Broccoli With Sesame Sauce – Broccoli Goma-Ae


Ingredients:
broccoli florets, sesame seeds, sugar, soy sauce, miso

Directions:
Bring a small pot of water to a boil on the stove. Once boiling add the broccoli and boil for 3 to 5 minutes until cooked through. Transfer the broccoli to a colander and drain well.
Meanwhile heat a small pan on the stove on medium high heat. Once hot, add the sesame seeds and toast for 3 to 5 minutes, stirring the seeds every so often so they brown evenly.
When the seeds are golden colored and fragrant, remove from heat and transfer them to a mortar and pestle.
Grind the seeds while they are still warm. Once the seeds are ground, add the sugar, soy sauce and miso and mix well.
Once the broccoli has cooled, add the broccoli back to the pot and mix with the sesame dressing.