xiaoxl/recipe_data huggingface dataset:
Chicken or Turkey Enchiladas


Ingredients:
onion, reduced-fat cream cheese, water, ground cumin, pepper, salt, flour tortillas, light sour cream, 2% low-fat milk, cilantro, parsley, tomatoes

Directions:
In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
water, cumin, pepper, and salt.
Stir in the cooked onion and chicken.
Wrap the tortillas in foil.
Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened].
Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
Place the tortilla, seam side down, in the baking dish.
Repeat with the remaining filling and tortillas.
For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
Sprinkle with the cheese.
Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
I either saute these or grill them until no longer pink.
I shred the meat and proceed as usual with the recipe.
The time to make does not include this step.
Grilled Chicken Kebabs


Ingredients:
chicken, bell pepper, onion, white vinegar, parsley flakes, paprika, black pepper

Directions:
Combine marinade ingredients well.
Pour over chicken, bell pepper and onion.
Marinade for one hour.
Alternate meat and veggies on skewers.
Broil or grill until done (juices run clear].
Note:  If using wooden skewers, soak in water 20 minutes prior to use so they won't burn.
Classic Carolina BBQ Rub


Ingredients:
salt, granulated sugar, brown sugar, ground cumin, chili powder, ground black pepper, cayenne pepper

Directions:
Combine all ingredients in a small bowl, mix well.
Use as a dry rub on beef, chicken, lamb or pork.
If  making ahead of time, store in an air tight container in a cool place for up to six months after preparation.
Japanese Soy Glazed Sweet Potato


Ingredients:
brown sugar, low sodium soy sauce, mirin, garlic cloves, sweet potatoes, toasted sesame seeds, nori

Directions:
Preheat oven to 400°.
Combine first 6 ingredients; stir well with a whisk. Arrange potatoes in a single layer in a 13 x 9-inch baking dish.
Pour soy sauce mixture over potatoes. Cover and bake at 400° for 50 minutes or until tender.
Baste with the soy sauce mixture. Uncover, and bake an additional 10 minutes or until liquid is absorbed.
Sprinkle with sesame seeds and shredded nori, toss and serve.
Parsnip Cake


Ingredients:
eggs, canola oil, caster sugar, vanilla essence, self-raising flour, whole wheat flour, cinnamon, mixed spice, ground ginger, baking powder, parsnips, cranberries, sultana

Directions:
Sift flours, spices& Baking soda into large bowl., Combine sugar, eggs, oil& vanilla essence., Add parsnip, coconut& fruit to egg mix., Fold into flours, spices& soda with wooden spoon until JUST mixed., Bake 180 for 1 hour in a well greased 23cm cake tin., Ice with cream cheese icing.
Thai Steak Salad


Ingredients:
fresh ground black pepper, kosher salt, fresh lime juice, brown sugar, low sodium soy sauce, fish sauce, fresh garlic, sriracha sauce, red cabbage, fresh bean sprouts, carrot, fresh mint leaves, fresh cilantro leaves, fresh basil leaf

Directions:
Heat a large grill pan over medium-high heat.  Coat pan with cooking spray.  sprinkle steak evenly with pepper and salt.  Add steak to pan; cook 6 minutes each side or until desired degree of doneness.  Remove steak from pan; let stand 5 minutes.  Cut steak diagonally across grain into thin slices.
Combine juice and next 5 ingredients (through Sriracha] in a small bowl; stir with a whisk.
Combine cabbage and remaining ingredients in a medium bowl.  Add 6 tablespoons juice mixture to cabbbage mixture; toss well.  Toss steak in remaining 2 tablespoons juice mixture.  Add steak to cabbage mixture; toss to combine.
Spanish Garlic Shrimp (Gambas al Ajillo)
Category: appetizers-and-snacks
By Chef John

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Ingredients:
4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika  (Optional)
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Directions:
Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 pound of shrimp

Calories: 227.2
Fat: 15.1 g
Saturated fat: 2.2 g
Carbohydrates: 2.5 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 18.8 g
Cholesterol: 172.6 mg
Sodium: 344.3 mg
Apple Cookies


Ingredients:
apples, flour, oats, baking powder, butter, brown sugar, lemon, eggs

Directions:
Wash, core and grate the apples coarsely., Combine flour, baking powder and oats in a bowl., Cream butter, sugar, lemon peel, eggs, orange juice with 2 tbs of lemon juice., Add flour mixture and apples to the egg mixture. Stir in well., Drop spoonfulls of the dough onto a lined baking sheet., Bake in the pre-heated oven at 200°C for ca. 20 minutes., Let cool and enjoy.
Kittencal's Perfect Whipped Cream Method


Ingredients:
heavy whipping cream, confectioners' sugar, pure vanilla extract

Directions:
Place a glass or stainless steel bowl and the mixer beaters in the fridge for at least 1 hour or even 24 hours.
Meanwhile place the whipping cream in the coldest section of your refrigerator or you can freeze for 15 minutes (set a timer so you will remember to remove from the freezer DO NOT allow the cream to freeze].
Pour the very cold whipping cream into the chilled bowl; beat on high speed of an electric mixer until just beginning to thicken (do not add in any confectioners sugar or vanilla until the cream has slightly thickened].
Using a spoon sprinkle the sifted confectioners sugar over the cream then add in the vanilla; and continue beating until soft peaks form stopping the mixer every minute to scrape down the sides of the bowl (beating time will depend on the mixer you are using, hand mixers generally take slightly longer].
Store in the refrigerator until ready to use.
It is recommended to use the whipped cream the same day it is made.
Nana's Crock Pot Pot Roast


Ingredients:
potatoes, fresh green beans, green pepper

Directions:
Place all ingredients in crock pot. Add water until everything is submerged. Cook on low 8 hours.
To serve: remove meat to platter, remove vegetables with a slotted spoon to a large bowl.
For Gravy: keeping crockpot on low, add gravymaster (approx. 1 tbsp] pepper to taste, and flour to liquid in pot. Mix with wire wisk, adding flour and pepper until desired consistency is reached. Strain through a fine mesh colander into gravy bowl, and serve over meal.
Mexican Corn on the Cob


Ingredients:
corn, plain low-fat yogurt, light mayonnaise, parmesan cheese

Directions:
Grill or boil Corn to taste (about 15 minutes with medium high heat on the grill].
Combine yogurt, mayonnaise, and red pepper in a small bowl.
Spread mixture over corn, sprinkle with cheese as desired.
Brazilian Black Bean Stew
Category: soups-stews-and-chili
By CRVGRL

This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.

Ingredients:
1 tablespoon canola oil
¼ pound chorizo sausage, chopped
⅓ pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1  small hot green chile pepper, diced
1 ½ cups water
2 (16 ounce) cans black beans, rinsed and drained
1  mango - peeled, seeded and diced
¼ cup chopped fresh cilantro
¼ teaspoon salt

Directions:
Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 507.9
Fat: 15 g
Saturated fat: 4.7 g
Carbohydrates: 70.7 g
Sugars: 17.1 g
Dietary fiber: 17.8 g
Protein: 22.8 g
Cholesterol: 30.8 mg
Sodium: 1537.7 mg
Mouthwatering Meatball & Peas!


Ingredients:
ground beef, ground pork, egg, onion, cheese, thyme, water, kosher salt, pepper, extra virgin olive oil, dry white wine, extra virgin olive oil, onion, garlic clove, diced tomato, oregano, salt, pepper

Directions:
Make the meatballs: Preheat the broiler, mix the chuck, pork, egg, onion, bread crumbs, cheese, thyme, water, salt and pepper with your hands in a bowl. Form the mixture into 24 meatballs.
Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400 degrees and bake for an additional 5 minutes. Transfer the meatballs to a baking dish and then add the wine.
Make the Sauce: In a saucepan, heat the oil and then add the onion and garlic. Cook over med heat for about 5 minutes. Next add the tomatoes and oregano and cook for 5 more minutes. Finally add the thawed frozen peas, salt and pepper and cook for an additional 5 min until the sauce is thickened.
Pour sauce over the meatballs and bake for 30 min, until the sauce is bubbling. Take out of oven and let it rest for 10 minutes, then serve with rice, pasta, or mashed potatoes.
Fiesta Chicken Pasta


Ingredients:
rotini pasta, boneless skinless chicken breast, chili powder, salsa, sour cream, cheddar cheese

Directions:
Cook the pasta as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat.
Add chicken; cook and stir 6 minute.
Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
Stir in salsa and sour cream.
Drain pasta; toss with chicken mixture.
Sprinkle with cheese.
Maple-Smoked Duck Breasts
Category: appetizers-and-snacks
By Kim

Delicious smoked ducks breasts with a nice maple flavor. Slice them thin and serve as an appetizer on crackers, if desired.

Ingredients:
2  boneless duck breast halves, skin on
2 tablespoons kosher salt
2 teaspoons cracked black pepper
3 tablespoons maple syrup
2 teaspoons maple syrup
maple wood chips

Directions:
Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours. Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips. Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup. Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 15 hrs 10 mins
Yields: 8 servings

Calories: 64.4
Fat: 2.1 g
Saturated fat: 0.6 g
Carbohydrates: 6.5 g
Sugars: 5.5 g
Dietary fiber: 0.1 g
Protein: 4.8 g
Cholesterol: 26.3 mg
Sodium: 1457.3 mg
The Big Bird


Ingredients:
bacon, sweet onion, provolone cheese, swiss cheese, roma tomatoes, beefsteak tomato, minced garlic clove, olive oil, dried basil leaves, black pepper

Directions:
Heat oven to 375°F.
Slice tomatoes as thin as possible, generously grind pepper over the top and put into fridge to keep cool.
In a skillet, over medium-high heat, sauté onion and garlic in olive oil until crisp-tender. (I will usually start to build the sandwich while garlic and onions are cookin'].
Remove garlic onion mixture from skillet, reserving the oil.
Layer the turkey first followed by the Bacon then pour the garlic & onion mixture over the turkey and bacon on the bottom half of French bread, drizzle oil mixture lightly over the top and then sprinkle with basil.
Top with cheese and remaining half of bread.
Wrap loaf in foil.
Bake at 375°F for 25 minutes & cheese is melted.
unwrap and remove bottom slice of bread (upside down] add the cool, peppered sliced tomatoes, close it up and eat that bird!
Pork & Apple Meatballs over Egg Noodles


Ingredients:
ground pork, parmesan cheese, granny smith apple, garlic cloves, dried parsley, eggs, butter

Directions:
Preheat oven to 400, line pan with foil and use non-stick cooking spray.
In large mixing bowl, combine pork, breadcrumbs, cheese, apple, garlic, parsely, eggs, salt and pepper.
Shape into golf ball sized meatballs and place in pan. Bake until done until done (about 20 minutes].
While meatballs are baking, bring pot of lightly salted water to a boil and cook the egg noodles. Drain, and toss with butter.  Add parsley to taste.
Place your pasta in a dish, top with some meatballs and enjoy!
Zucchini Bread - Bread Machine


Ingredients:
buttermilk, zucchini, green onions, red bell pepper, romano cheese, sugar, salt, lemon pepper, oatmeal, bread flour, buttermilk, zucchini, green onions, red bell pepper, romano cheese, sugar, salt, lemon pepper, oatmeal, bread flour

Directions:
"Place room temperature ingredients in pan in order listed. Select Basic or White Bread cycle with medium/normal crust. Check dough consistency after 5 minutes of kneading. If it is a dry and stiff ball, add liquid, 1/2 to 1 tablespoon at a time; if too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool."
Triple Berry Cake W/Yellow & Strawberry Cake


Ingredients:
water, eggs, fresh blueberries, fresh raspberries, fresh strawberries

Directions:
Preheat oven to 350.
Generously grease three 8-inch cake pans.
Prepare cake batter according to box directions and divide evenly in pans. I did pans half strawberry, half yellow and used a butter knife to swirl the batters.
Bake until toothpick comes out clean, 15 to 18 minutes.
Cool in pans 10 minutes and turn out on wire racks.
Place berries in large bowl and set aside.
Microwave 1/4 cup preserves in small bowl on HIGH until melted, about 30 seconds.
Pour over berries and stir carefully to glaze berries.
Place 1 layer of cake on a platter; spread with whipped cream and spoon 1/3 cup berries on it.
Repeat with 2nd and 3rd layers.
Spoon remaining berries in center of top layer. Decorate edge with whipped cream.
Refrigerate 1 hour.
Melt remaining preserves and spoon over top of cake after slightly cooling, letting drip down the side.
Refrigerate one hour more.
Delicious Blue Cheese Burgers


Ingredients:
lean ground beef, bacon, roquefort blue cheese, red onion, pureed chipotle chile, black pepper

Directions:
In a large bowl, add ground beef, bacon, cheese, onions, chipotle purée and freshly ground black pepper. Mix the ingredients until well blended. Divide the beef mixture into 4 sections and form 4 patties. Press in the center of each patty (make a dent] and transfer to a plate. Cover with plastic wrap and transfer to the refrigerator for 2 hours.
Set the BBQ temperature to 450ºF and place patties; grill about 7 minutes per side or until the internal temperature reads 160ºF.
A couple minutes before patties are done cooking, place hamburger buns on the highest grill and toast. When serving, place blue cheese on top of the patty. Makes 4 burgers.
Pumpkin Spice Cake With Honey Frosting


Ingredients:
apple cider, water, honey, eggs, pumpkin pie spice, sour cream, cream cheese, butter, pumpkin pie spice, powdered sugar, cream of tartar, honey

Directions:
Preheat oven 350 degrees.
Spray the bottoms and sides of the cupcake tins.  You can also use paper cups.
In a large bowl, combine cake mixes, cider, oil, water and honey.  Beat at low speed with electric mixer until combined.
Add eggs one at a time.
Add spice mix and beat until combined.
Stir in sour cream.
Pour batter into cupcake tins about 3/4 filled.
Bake for 30 minutes or until wooden pick comes out clean.
Cool in pan for 10 minutes.
Remove from pan.
Wait until completely cooled before frosting.
For the Frosting: Beat cream cheese, butter and honey with electric mixer until light and fluffy.
Gradually add sugar, spice and cream of tartar, beating well until you reach spreading consistency.
Chipotle Lime Tuna


Ingredients:
olive oil, water, lime juice, tuna steaks

Directions:
Mix Marinade Mix, oil, water, lime juice and cilantro in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade.
Grill over medium heat 5 to 6 minutes per side or until desired doneness.
Kummel Klops (German Meatballs)


Ingredients:
ground beef, poultry seasoning, dried dill, milk, parsley, egg, beef broth, onion, sour cream, flour

Directions:
Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
Serve over German dumplings, noodles or mashed potatoes.
White Chocolate Nougat


Ingredients:
white chocolate chips, marshmallow creme, craisins, walnuts, pecans, vanilla extract

Directions:
In a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted.  Cool 5 minutes.  Stir in all ingredients (mixture may look oily].
Divide mixture in half.  On separate wax paper sheets, for into two 16-inch long logs with 1/4 inch diameter.
Refrigerate until firm about 2 hours.  Cut into 1 inch pieces.
Wrap in colored plastic wrap, cellophane, or waxed paper.
Peach Cobbler Dump Cake I
Category: desserts
By Jessica

Yellow cake mix and peaches canned in heavy syrup are the primary components in this simple dump cake recipe.

Ingredients:
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
½ cup butter
½ teaspoon ground cinnamon, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F (190 degrees C) for 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 -9x13 inch cake

Calories: 154.7
Fat: 6.4 g
Saturated fat: 2.8 g
Carbohydrates: 24.3 g
Sugars: 16.3 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 10.6 mg
Sodium: 171 mg
Roasted Edamame Salad


Ingredients:
edamame, edamame, fresh corn kernels, scallion, garlic clove, olive oil, kosher salt, fresh ground black pepper, roma tomato, fresh basil leaf, red wine vinegar

Directions:
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
No Knead Parker House Rolls


Ingredients:
milk, sugar, flour, dry yeast, baking powder, baking soda, salt, butter

Directions:
Pour 2 cups of milk into a stock pot or Dutch oven.
Add  sugar and  vegetable oil.
Stir to combine.
Now, turn the burner on medium to medium-low and scald the mixture.  Do not let it boil.
Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees. .
When the mixture is the right temperature add in 2 cups of flour and yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together, cover with plastic wrap  and allow to sit until doubled in size, 45 minutes to 1 hours, depending on the heat of your kitchen.
When it has risen sufficiently add the final 1/2 cup of flour, 1/2  heaping teaspoon of baking powder, 1/2 scant teaspoon of baking soda and salt. Stir (or knead just a bit] until combined.
Spray a muffin pan with non-stick spray, I prefer butter flavored with bread.
Deflate the dough and very lightly sprinkle flour on the top.
With floured hands, form the rolls by pinching off a walnut size piece of dough and rolling it into a little ball.
Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full.
Cover and allow to rise for about 1 hour; until doubled in size.
Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.
Braised Chicken & Beans (Healthy and Low Fat)


Ingredients:
olive oil, boneless skinless chicken thighs, onion, garlic clove, dried thyme, white wine, water, salt, pepper, flageolet beans, fresh parsley leaves

Directions:
Heat the oil in a wide pan with a lid.
Add the chicken and quickly cook to brown it all over.
Tip in the onion, garlic and thyme and fry for a further 2 minutes.
Pour in the wine, water and the salt and pepper.
Bring to the boil, then simmer for 20 minutes, cover halfway through the cooking time, until the chicken is tender.
Stir the beans into the pan and briefly warm through.
Roughly chop the parsley, then scatter over to serve.
Fish with Sage and Garlic Sauce


Ingredients:
garlic, salt, pepper, flour, olive oil, chicken broth, sage leaves, heavy cream, parsley

Directions:
Preheat the oven to 400 degrees F.
Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
Reserve several whole cloves, and let the rest simmer for 10 minutes more.
Then push through a fine strainer, so you have about 1/4 cup of puree.
Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
Then place in oven to bake til firm.
Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
Pour the sauce over the fish a few minutes before it is done.
Serve with a couple of spoonfuls of sauce over the fish.