xiaoxl/recipe_data huggingface dataset:
Chili Cheese Dog Quesadillas


Ingredients:
olive oil, flour tortillas, ketchup, cheese

Directions:
Heat 1 tsp olive oil over medium heat.
Slice hot dogs into 1/2 inch slivers. Add to skillet and brown on both sides. Remove and set aside.
Add remaining olive oil to skillet.
While oil is heating, assemble quesadillas: Place 1-2 tbsp chilli onto one half of each quesadilla. Top with hot dog slivers, tsp ketchup, and 1/3 cup of cheese, and fold.
Transfer quesadillas to skillet, one at a time. Brown on both sides until cheese is melted.
Quick Cinnamon Batter Bake


Ingredients:
all-purpose flour, granulated sugar, salt, fast rise yeast, milk, butter, eggs, brown sugar, cinnamon, butter, powdered sugar, butter, milk, vanilla

Directions:
Mix in large bowl, flour, sugar, salt and yeast.
Stir in milk, butter and eggs.
Spread in greased 13 x 9-inch baking pan.
Cover; let stand 20 minutes.
Mix topping ingredients; sprinkle over batter.
Use fingertips to work in well.
Place in COLD oven.
Set temperature to 350°F; bake 30 to 35 minutes.
Let cool 10 minutes.
Mix icing ingredients; drizzle over bread.
Asparagus and Mozzarella Stuffed Chicken Breasts
Category: meat-and-poultry
By Madenish

This dish is easy enough for a Tuesday, but looks pretty enough for company.  It has a really fresh flavor and goes great with roasted potatoes or rice.

Ingredients:
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8  asparagus spears, trimmed - divided
½ cup shredded mozzarella cheese, divided
¼ cup Italian seasoned bread crumbs

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 servings

Calories: 390.4
Fat: 10.8 g
Saturated fat: 4.4 g
Carbohydrates: 13.3 g
Sugars: 2 g
Dietary fiber: 1.8 g
Protein: 57.4 g
Cholesterol: 147.3 mg
Sodium: 581.1 mg
Egg Waffles 2 or Gai Daan Jai


Ingredients:
flour, baking powder, tapioca starch, salt, eggs, sugar, evaporated milk, water, vanilla extract, bittersweet chocolate, chocolate chips, black sesame seed

Directions:
Whisk the flour, baking powder, custard powder, tapioca starch, and salt together in a small bowl and set aside.
Combine the eggs and sugar in a medium bowl and whisk together until smooth.
Add in the evaporated milk and water and whisk to combine.
Add in the flour mixture and whisk to combine, making sure that all the lumps are whisked out and the mixture is very smooth.
Add in the vanilla extract and vegetable oil and whisk to combine.
Cover the mixture and refrigerate for an hour to let thicken.
Spray each eggette plate with nonstick cooking spray and heat on a stove burner at medium until just hot - you don't want it scorching or the batter will cook too quickly when it hits the pan.
You can stir in any of the optional add-ins like the ones I listed above at this point, right before cooking the batter.
Pour about 3/4 cup of batter on one side of the egg waffle maker, spreading as evenly as possible. Place the other plate on top. Flip the pan over to let the mold fill evenly.
Cook for about 2 1/2 minutes, then flip and cook for another 2 1/2 minutes.
After the first trial eggette, you can adjust the heat and cooking time to get the doneness you want.
Turn the eggette out onto a wire rack to let cool slightly before eating.
Cooking time is for each egg waffle.
Creamy Blue (Bleu) Cheese Dressing


Ingredients:
mayonnaise, sour cream, fresh parsley, fresh lemon juice, garlic, Worcestershire sauce, salt, fresh ground pepper, Tabasco sauce, blue cheese

Directions:
Process all ingredients except blue cheese in food processor until smooth.
Empty ingredients into bowl and mix in blue cheese.  (You can also process the blue cheese in the food processor, but I like my dressing chunky.].
Taste and adjust seasonings.
Cover and refrigerate.
Speckled Trout in Capers and White Wine
Category: seafood
By Ceil Kohl

Speckled trout baked in a white wine-capers sauce. This recipe will work with trout, grouper, or any solid white fish.  So easy and delicious. Serve with corn, mixed vegetables, or glazed carrots and broccoli.

Ingredients:
1 pound fresh speckled trout
2 tablespoons butter
1 tablespoon lemon pepper
1 teaspoon capers
1 pinch paprika, or to taste
¼ cup white cooking wine
1 teaspoon minced fresh parsley, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 398.6
Fat: 21.9 g
Saturated fat: 10.2 g
Carbohydrates: 1.8 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 40.9 g
Cholesterol: 152.7 mg
Sodium: 918.1 mg
Dirty Martini Deviled Eggs


Ingredients:
mayonnaise, vodka, cayenne pepper, fresh Italian parsley, salt, black pepper, green olives

Directions:
In a bowl, combine the mashed yolks, mayonnaise, vodka, olive brine, cayenne, and parsley.
Taste, then season with salt and pepper.
Fill the whites evenly with the mixture; garnish each egg with half of an olive slice.
Cover and refrigerate 3-4 hours before serving.
Madagascar Bourbon Vanilla, Bourbon Extract


Ingredients:
vanilla beans, vodka, Bourbon

Directions:
Combine ingredients in a jar with tight fitting lid.
Cover jar and let stand 4 weeks.
Mixture will turn amber colored in a day or two.
Shake every couple days and store out of direct light and heat.
When bottle is 1/4 full add three to four more beans and more alcohol. Let stand for another week before using. Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don't remove them-they only add to the flavor. Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor. The vanilla beans are good as long as they have a vanilla scent. When they have lost their scent, discard and replace with fresh beans. The beans can be removed from the alcohol and scraped or chopped and use them in recipes in place of the extract if you want a strong vanilla flavor.
Grandma's Famous Creamed Onions Au Gratin


Ingredients:
butter, onions, flour, dry white wine, leaf thyme, half-and-half, dry mustard, nutmeg, white pepper, kosher salt, sharp cheddar cheese, fresh chives

Directions:
THAW 1 (14 ounce] bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside.
MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize.
SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute.
DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates.
REDUCE heat to medium-low.
ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened.
SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish], 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste.
REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted.
GARNISH with thinly snipped chives and SERVE.
GET READY to melt into your seat after just one taste!
Strawberry Pineapple Banana Smoothie


Ingredients:
banana, strawberries, pineapple, water, instant nonfat dry milk powder

Directions:
Put liquid ingredients into blender or smoothie maker first., Follow with solid ingredients., Blend., Enjoy!
Red Pepper and Garlic Dip for Vegetables


Ingredients:
garlic cloves, red wine vinegar, cayenne pepper, mayonnaise

Directions:
With a food processor running, drop the garlic through the feed tube and mince.  Scrape down sides of bowl.
Add roasted pepper, vinegar and cayenne and process until mixture is almost smooth.
Add 1/4 cup of the mayonnaise and process using on/off turns until combined.
Scoop mixture into a small bowl.
Mix in remaining 1/4 cup mayonnaise.
Season to taste with salt and pepper.
Cover and refrigerate at least 30 minutes.
Put dip in center of a serving platter and surround with assorted fresh vegetables.
Scoop!  Enjoy!
Corn Chowder


Ingredients:
butter, onions, carrots, yukon gold potatoes, frozen corn, hot water, milk, pepper, salt, flour

Directions:
Melt butter in large stock pot,on medium high heat.
add diced onions, stir to coat onions in butter and let saute for 2 minutes.
add the carrots.
stir to blend and let saute for another 5 minutes.
Peel and dice the potatoes to about 1 inch pieces then add to the onion/carrot mixture.
stir in the potatoes.
add the hot water and stir.
add the milk and stir.
add the frozen corn and stir.
make sure liquid covers potatoes, if not add equal parts milk and hot water.
cover and stir occasionally on medium heat for 25 minutes.
mix the flour and whipping cream in a mixing cup and let stand at room temperature while the potatoes cook.
uncover pot and add the pepper and salt, stir well and make sure potatoes are done, when they are to your liking.
add flour and whipping cream mixture to soup and stir well to thicken.
stirring occasionally allow soup to thicken for 15 minutes on medium heat.
if you like a thinner soup add more milk, or thicker soup allow to cook another 5 minutes.
Enjoy!
Bourbon Cocktail


Ingredients:
Bourbon, tonic water

Directions:
Fill a glass with ice., Add the bourbon and OJ, then stir in the tonic., Garnish with lemon peel.
Spelt Bread II
Category: bread
By COWGIRL835

This is a very good bread that's very easy to make. I also make spelt muffins and spelt brownies which are really good also. Spelt has a nice nutty flavor and is available in most natural foods stores.

Ingredients:
1 ¼ cups rice milk
2 tablespoons white sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups spelt flour
2 ½ teaspoons bread machine yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 2 pound loaf

Calories: 143.6
Fat: 2.6 g
Saturated fat: 0.2 g
Carbohydrates: 26.7 g
Sugars: 2.7 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Sodium: 163.6 mg
Harry's Zucchini Ginger Marmalade


Ingredients:
zucchini, sugar, lemons, oranges, lime, gingerroot, gelatin

Directions:
Squeeze the juice from the fruit then shred the peels, remove the pith from peel before shredding
Put all the ingredients, including juice into a large pot, sprinkle in the gelatin
Bring to a boil and simmer for at least an hour.
Ladle into sterilized pint jars.
Seal, if not sealed water bath for 10 minutes.
Cold Vegetable Soup


Ingredients:
unsweetened soymilk, frozen spinach, frozen strawberries, cinnamon, sea salt, pepper, allspice, flax seeds

Directions:
Put all ingredients in a blender.  Begin briefly on ice crusher mode to break up the strawberry and peas--I wouldn't go beyond 30-45 seconds.
After frozen items are broken up, add the spices.  Feel free to experiment with whatever flavors strike your fancy.
Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit.
When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch].
The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary.
If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.
Classic Steak House Rubbed Filet Mignon


Ingredients:
black peppercorns, dried rosemary, dry mustard, kosher salt, garlic powder, beef tenderloin steaks

Directions:
Prepare grill.
Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground.
Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks.
Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
Summer Peach, Basil & Cheddar Muffins
Category: bread
By France C

Nothing says summer like a ripe, juicy peach and fresh fragrant basil. I love pairing fruits with cheese, and these were inspired by apple cheddar muffins my mom used to make. These savory sidekicks have just a hint of sweetness and make the perfect addition to your summer brunch table!

Ingredients:
4  fresh peaches, cut into 1/2-inch pieces
4 teaspoons finely minced fresh basil
1 tablespoon brown sugar
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)
½ cup butter, room temperature
7 tablespoons brown sugar
2  eggs, room temperature
¼ cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes. Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture. Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined. Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 dozen muffins

Calories: 225.3
Fat: 12.4 g
Saturated fat: 7.2 g
Carbohydrates: 23.4 g
Sugars: 10.9 g
Dietary fiber: 0.4 g
Protein: 5.7 g
Cholesterol: 63.8 mg
Sodium: 355.3 mg
Grilled Turkey Tenderloins


Ingredients:
reduced sodium soy sauce, sugar, garlic clove, ground ginger, ground mustard, turkey breast tenderloins

Directions:
In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard.
Pour 1/4 cup marinade into a large resealable plastic bag and add the turkey. Seal bag and turn to coat.
Refrigerate for up to 4 hours. Refrigerate remaining marinade for basting.
Place turkey on foil on grill and cover. Cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F. Turn turkey occasionally and baste with reserved marinade.
Unstuffed Bell Peppers
Category: main-dish
By Paul E Hamilton

A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.

Ingredients:
1 pound ground beef
3 cups cooked rice
1  red bell pepper, chopped
1  orange bell pepper, chopped
1  green bell pepper, chopped
2 cups tomato sauce
½ cup brown sugar
8 ounces shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease. Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture. Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 496.5
Fat: 22.1 g
Saturated fat: 11.7 g
Carbohydrates: 48.5 g
Sugars: 23 g
Dietary fiber: 2.4 g
Protein: 25.9 g
Cholesterol: 87 mg
Sodium: 713.9 mg
Turkey Ala King


Ingredients:
butter, onion, flour, chicken broth, chicken, turkey, mushroom, pimientos, paprika

Directions:
In large skillet over high heat melt butter, add onions (a little salt], fry until soften (2 min], add flour and stir continuously for around 5 min to get rid of any lumps (it will have small bubbles]. Add Chicken broth stir until boiling, then add cream (or milk], and stir until boiling. Let cook until it thickens a little. (Or how think you like it]. Add mushrooms and mix vegetables, and paprika. Let cook until boiling, keep stirring, and add chicken. Lower to a medium heat and heat until chicken is hot.
Serve over rice, wide noodles, or bread.
Chicken Tortilla Soup


Ingredients:
green bell pepper, onion, garlic cloves, olive oil, chicken breasts, roma tomatoes, chili powder, water, salt, fresh ground pepper, cilantro, limes, juice of, cheese, tortilla chips

Directions:
De-skin and boil the chicken breasts.  You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water.
Chop an de-seed bell pepper, onion, and sorranos.  Slice corn off of cobb, and mince or chop the garlic.  Saute these veggies with the olive oil for 5 minutes.
Add veggies to the chicken, water, chili powder, salt, and pepper.
Saute the roma tomatos for 5 minutes and add to the soup.
Boil the soup for 15 minutes.
Add the lime juice and cilantro and serve.  On top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.
Easy Deli Chicken Egg Rolls


Ingredients:
green onion, reduced sodium soy sauce, ground ginger, garlic powder

Directions:
Preheat oven to 300°F
In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder.
Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper.
Fold bottom corner over filling, tucking it under on other side.
Fold side corners over filling, forming an envelope shape.
Roll egg roll toward remaining corner.
Moisten top corner with water; press firmly to seal.
Repeat with remaining chicken mixture and egg roll wrappers.
In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F
Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often.
Drain on paper towels.
Keep warm in oven while frying remaining egg rolls.
Serve immediately with sweet and sour sauce.
Turkish Delight Ice Cream


Ingredients:
vanilla ice cream, white wine

Directions:
Let cce cream soften just a bit.  I used a plain supermarket vanilla (2L]and added a more rich vanilla bean ice cream (1L] just to thicken the mix.  The best texture is not liquid, but soft enough to fold.  If it gets too liquid it will refreeze with crystals of ice.  You might need to beat it to fluff it up before re-freezing if that happens.  Half freeze and beat it some more!
Chop Turkish Delight into pieces (I made them eighths].
Open the wine! Really a cup might be a bit much--add in generous sloshes!
Take a large mixing bowl add 1 litre of ice cream in large dollopy bits.
Fold in a good slosh of wine.
Add more ice cream and more wine.
If you are having liquefying problems now would be a good time to beat, freeze, beat and re-freeze.  But if you are anything like me and flavour is more important than texture continue it will still be scrummy!
Fold in Turkish Delight, then nuts.
Refreeze.  If you want to be posh, refreeze in a fancy bowl then you can turn it out on a plate to serve in slices.
Serve. You could garnish this with more chopped Turkish Delight.
Pumpkin Pie Spice 4211


Ingredients:
ground cinnamon, ground ginger, ground cloves, ground nutmeg

Directions:
put all into a festive mason jar and shake it up until it's all mixed up., keep in the airtight mason jar.as per picture.
Raspberry Ginger Shandy


Ingredients:
fresh raspberries, fresh ginger, water, lemon wedge

Directions:
Place the raspberries in a blender and puree until smooth. Transfer to a small saucepan and combine with the ginger slices, water and sugar.
Bring to a boil and simmer until the sugar has completely dissolved, about 1 minute. Remove from heat, cover and let steep for 30 minutes to 1 hour.
Strain the raspberry ginger juice through a fine mesh sieve into a small bowl and discard the solids. Let cool completely.
Fill a mason jar with ice and pour 4 ounces of mike’s hard lemonade with the previously made ingredients.
Stir to combine, garnish with raspberries on top and a wedge of fresh lemon.
Shredded Pork Fajita Tacos
Category: world-cuisine
By coopfor3

A very quick and easy recipe. I actually stumbled across this by using leftovers. My family of 7 likes it so much that we have it a few times a month. Even the youngest child can join in the preparation by getting the toppings ready. A wonderful use of any type of leftover meat.

Ingredients:
¼ cup butter
1  onion, chopped
1  green bell pepper, chopped
1 (16 ounce) package shredded pork
¼ cup water
1 (1 ounce) package fajita seasoning
6 (6 inch) corn tortillas
1 cup shredded lettuce
1 cup tomatoes, chopped
1 cup Shredded Cheddar cheese
1 (8 ounce) jar salsa  (Optional)
1 (8 ounce) carton sour cream  (Optional)

Directions:
Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes. Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.

Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Yields: 6 servings

Calories: 455.1
Fat: 27.8 g
Saturated fat: 16.2 g
Carbohydrates: 28.9 g
Sugars: 3.8 g
Dietary fiber: 3.3 g
Protein: 24.2 g
Cholesterol: 106.1 mg
Sodium: 1264.8 mg